CN113373017A - Traditional Chinese medicine composition co-fermented rice wine and preparation method thereof - Google Patents
Traditional Chinese medicine composition co-fermented rice wine and preparation method thereof Download PDFInfo
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Abstract
The invention provides a traditional Chinese medicine composition co-fermented rice wine and a preparation method thereof, which are characterized in that sea cucumber enzymolysis liquid, kudzu root, medlar, Chinese date, dried orange peel and sticky rice are proportioned, the sea cucumber enzymolysis liquid, enzymolysis dregs and enzymolysis medicine juice are respectively prepared, effective components in the sea cucumber, kudzu root, medlar, Chinese date and dried orange peel are fully extracted, the enzymolysis dregs, the enzymolysis medicine juice and the sticky rice are mixed and steamed, then compound yeast is added for fermentation, the sea cucumber enzymolysis liquid and the enzymolysis medicine juice are added in the middle and later stages of the fermentation for continuous fermentation, and the prepared rice wine not only has active micromolecule sea cucumber polypeptide as a beneficial component, but also is rich in functional components of flavone and polysaccharide, has better antioxidation effect and beautifying effect, and the rice wine is golden yellow, transparent in wine quality, elegant and rich in pleasant compound fruit fragrance and fresh rice fragrance.
Description
Technical Field
The invention relates to the technical field of wine brewing, and particularly relates to a traditional Chinese medicine composition co-fermented rice wine and a preparation method thereof.
Background
The rice wine contains rich nutrient components such as various vitamins, glucose, amino acids and the like, can stimulate the appetite and refresh the mind after being drunk, has the functions of invigorating qi and nourishing blood, nourishing yin and tonifying the kidney, is more beneficial to being eaten by puerpera and women in menstrual period, is a good nutritional product suitable for both the old and the young, but the nutritional and health-care functions of the traditional rice wine are to be improved because of the use of the pure glutinous rice.
At present, a plurality of methods for producing the health-care rice wine by combining traditional rice wine and traditional Chinese medicinal materials serving as auxiliary materials exist.
Chinese patent CN109181960A discloses a method for preparing health rice wine by decocting Chinese medicinal materials to obtain a medicinal liquid, and mixing the medicinal liquid with rice wine slurry, but the rice wine prepared by the method has a large taste of Chinese medicinal materials, which affects the taste of rice wine, and the preparation of Chinese medicinal materials and the brewing process of rice wine are separated, so that the effective components of Chinese medicinal materials cannot be fully combined with rice wine, and the prepared rice wine cannot fully exert the health-care effect of the Chinese medicinal materials.
Chinese patent CN109554262A discloses an organic rice wine and its processing method, which discloses a method of decocting Chinese medicinal materials to obtain a liquid medicine, then adding the liquid medicine in the middle stage of fermentation, and making the rice wine and the liquid medicine ferment together.
Therefore, there is a need to develop a rice wine with high content of effective components of traditional Chinese medicines and good taste.
Disclosure of Invention
Aiming at the problems, the invention provides a traditional Chinese medicine composition co-fermented rice wine and a preparation method thereof.
The invention relates to a preparation method of a traditional Chinese medicine composition co-fermented rice wine, which comprises the following steps:
s1, sea cucumber enzymolysis liquid preparation: removing viscera of sea cucumber, weighing, cleaning with clear water, pulverizing, soaking every 100g of sea cucumber in 400g of water with 300-;
s2, preparing a composite activating enzyme: mixing cellulase, protease, pectinase and amylase, and activating to obtain composite activating enzyme;
s3, preparing enzymolysis medicine juice and medicine dregs: mixing radix Puerariae, fructus Lycii, fructus Jujubae and pericarpium Citri Tangerinae to obtain Chinese medicinal mixture, crushing the Chinese medicinal mixture, sterilizing, adding water, adding compound activating enzyme, performing enzymolysis at 50-65 deg.C for 4-5 hr, inactivating enzyme, and separating medicinal juice and residue to obtain enzymolysis medicinal juice and enzymolysis residue;
s4, preparing the sticky rice: soaking Oryza Glutinosa in water for 24-28 hr, adding enzymolysis residue, mixing, steaming for 30-40min, cooling, spraying enzymolysis decoction with water, stirring, steaming for 30-40min, and naturally spreading at room temperature;
s5, fermentation: adding compound yeast into the cooled rice, stirring, placing in a fermentation container, sealing and saccharifying in a nest for 24-28h, spraying enzymolysis medicinal juice and Stichopus japonicus enzymolysis liquid into the container, and sealing and fermenting for 2-3 months to obtain fermented rice wine;
s6, ageing: squeezing and filtering the fermented rice wine, and aging for 2-3 months to obtain Chinese medicinal composition co-fermented rice wine;
the traditional Chinese medicine composition co-fermented rice wine comprises the following raw materials in parts by weight: 100-120 parts of sea cucumber enzymolysis liquid, 3.68-6.18 parts of composite activating enzyme, 115-130 parts of kudzuvine root, 115-130 parts of medlar, 120-130 parts of Chinese date, 110-125 parts of dried orange peel and 900-1100 parts of glutinous rice.
Further, in step S1, the pH value of the enzymolysis is 7.0-7.5, the temperature is 50-65 ℃, the enzymolysis time is 2-2.5 hours, the added water amount is 95-115 times of the weight of the sea cucumber liquid, and the added enzyme amount is 7.5-9% of the weight of the sea cucumber liquid.
Further, the sea cucumber enzymolysis liquid is stored by adopting an ethanol solution, and the ethanol is evaporated before use.
Further, the composite activating enzyme is prepared by mixing cellulase, protease, pectinase and amylase according to the weight ratio of 2 (1-1.5) to (1-2) to (0.5-1), adding water, and activating at 40-45 ℃ for 25-30 min.
Furthermore, the water adding amount is 9-12 times of the weight of the mixture of the cellulase, the protease, the pectinase and the amylase.
Further, the activation time is 25-30 min.
Further, the ratio of the traditional Chinese medicine mixture to water is 1g:4-5 mL; the water is water with pH of 4.5-4.8.
Further, the enzyme deactivation is carried out at 90-100 ℃ for 10-15 min.
Further, in step S4, the ratio of the glutinous rice, the enzymolysis dregs and the enzymolysis juice is (9-11) g: (2.5-4.5) g: 1 mL.
Furthermore, the enzymolysis medicine juice is obtained by mixing the enzymolysis medicine juice and water according to the volume ratio of 1 (1-1.5).
Furthermore, the weight of the composite yeast accounts for 7.5-10.5 wt% of the rice after spreading and cooling.
Further, the composite yeast is obtained by mixing sweet wine yeast, pure rhizopus yeast and yellow wine high-activity dry yeast according to the mass ratio of 4-5:1.5-2.5: 2-3.
Further, in step S5, the spraying of the enzymatic hydrolysis solution is to spray 100-110mL of enzymatic hydrolysis solution per 1kg of glutinous rice.
Compared with the prior art, the invention has the beneficial effects that:
the sea cucumber enzymatic hydrolysate, the kudzu root, the medlar, the Chinese date, the dried orange peel and the sticky rice are proportioned, the sea cucumber enzymatic hydrolysate, the enzymatic residue and the enzymatic medicine juice are respectively prepared, effective components in the sea cucumber, the kudzu root, the medlar, the Chinese date and the dried orange peel are fully extracted, the enzymatic residue, the enzymatic medicine juice and the sticky rice are mixed and steamed, then the compound yeast is added for fermentation, and the sea cucumber enzymatic hydrolysate and the enzymatic medicine juice are added for fermentation after saccharification, so that the prepared rice wine has the beneficial components of active micromolecule sea cucumber polypeptide, is rich in flavone and polysaccharide functional components, has better antioxidation and beauty treatment effects, is golden yellow, is transparent in wine quality, has elegant fragrance, and is rich in pleasant compound fruit fragrance and rice fragrance.
According to the invention, neutral protease is adopted to treat the gelatinized sea cucumber to obtain the sea cucumber enzymatic hydrolysate which is rich in polypeptide, small molecular protein below 1000 daltons and characteristic fishy smell substances, and then diatomite is used for pressure filtration to avoid ingredient rancidity, retain active substances and flavor nutrient ingredients of the sea cucumber enzymatic hydrolysate and reduce the turbidity of the sea cucumber enzymatic hydrolysate.
According to the invention, the enzymolysis medicine residues are added during the primary steaming of the glutinous rice, so that the glutinous rice can fully absorb medicine fragrance in the steaming process, the turbidity of a wine body caused by direct mixed fermentation of traditional Chinese medicines and the glutinous rice is avoided, the viscosity of the cooked glutinous rice in the later period is reduced, the mixing of compound yeast in the later period of fermentation is facilitated, the cooked rice is sprinkled by the enzymolysis liquid medicine juice during the secondary steaming, the medicine juice is fully absorbed by the glutinous rice, the characteristic substances in the medicine juice fully enter rice embryos, the generation of flavor substances during the later period of fermentation is facilitated, the fishy smell of sea cucumbers is neutralized, and the fragrance and the effective component content of the rice wine are improved.
The composite activating enzyme is prepared by activating cellulase, protease, pectinase and amylase in proportion, and can fully extract effective active ingredients of the traditional Chinese medicine when the composite activating enzyme is used for enzymolysis of traditional Chinese medicine components, so that the effective ingredients in the rice wine are improved.
The invention adopts the compound yeast prepared by sweet wine yeast, pure rhizopus yeast and yellow wine high activity dry yeast to carry out one-time fermentation in later stage fermentation, simultaneously carries out saccharification and fermentation, can shorten 50 percent of saccharification time of co-fermented product, shortens the fermentation period, and improves the wine yield by 3 to 6 percent vol and the wine yield by 4.6 to 7.8 percent.
Drawings
FIG. 1 shows the detection result of the molecular weight of the peptide of the sea cucumber enzymatic hydrolysate;
FIG. 2 is rice wine in the fermentation of the present invention;
FIG. 3 is rice wine after the fermentation of the present invention;
FIG. 4 shows rice wine after squeezing and filtering;
FIG. 5 is a rice wine co-fermented with the Chinese medicinal composition of the present invention;
Detailed Description
In order to better understand the technical content of the invention, specific examples are provided below to further illustrate the invention.
Example 1
A method for preparing Chinese medicinal composition co-fermented rice wine comprises the following steps:
s1, sea cucumber enzymolysis liquid preparation: removing viscera of sea cucumber, weighing, cleaning with clear water, pulverizing, soaking every 100g of sea cucumber in 350g of water for 12h, gelatinizing for 10min to obtain sea cucumber solution, adding 100 times of water, adding 8% of neutral protease, performing enzymolysis at pH 7.5 and 50 deg.C for 2h, inactivating enzyme at 100 deg.C for 10min, cooling, filtering with diatomite under pressure, and collecting filtrate to obtain sea cucumber enzymolysis solution;
s2, preparing a composite activating enzyme: mixing cellulase, protease, pectinase and amylase according to a weight ratio of 2:1:1:0.5, adding water 10 times of the weight of the mixture of cellulase, protease, pectinase and amylase, and activating at 40 deg.C for 30min to obtain composite activated enzyme;
s3, preparing enzymolysis medicine juice and medicine dregs: mixing 125g of radix puerariae, 125g of fructus lycii, 125g of fructus jujubae and 125g of pericarpium citri reticulatae to obtain a traditional Chinese medicine mixture, crushing the traditional Chinese medicine mixture, sterilizing, adding water with the pH of 4.5, adding 5g of compound activating enzyme, performing enzymolysis for 4 hours at the temperature of 50 ℃, inactivating the enzyme for 10 minutes at the temperature of 100 ℃, and separating medicine juice and medicine residues to obtain enzymolysis medicine juice and enzymolysis medicine residues;
s4, preparing the sticky rice: soaking 1kg of glutinous rice in water for 24h, adding 300g of enzymolysis residues, uniformly mixing, steaming the glutinous rice for 30min, cooling, spraying 100mL of enzymolysis decoction with water, stirring, steaming for 35min, and naturally spreading at room temperature for cooling;
s5, fermentation: adding composite yeast into the spread rice, uniformly stirring the composite yeast accounting for 8 wt% of the spread rice, placing the mixture into a fermentation container, sealing and saccharifying the mixture for 24 hours by using a lap, spraying 100mL of enzymolysis medicine juice and 100g of sea cucumber enzymolysis liquid into the container, and sealing and fermenting the mixture for 2-3 months again to obtain fermented rice wine; the composite yeast is obtained by mixing sweet wine yeast, pure rhizopus yeast and yellow wine high-activity dry yeast according to the weight ratio of 4:2: 2;
s6, ageing: squeezing and filtering the fermented rice wine, and aging for 2-3 months to obtain the Chinese medicinal composition co-fermented rice wine.
Example 2
A method for preparing Chinese medicinal composition co-fermented rice wine comprises the following steps:
s1, sea cucumber enzymolysis liquid preparation: removing viscera of sea cucumber, weighing, cleaning with clear water, pulverizing, soaking every 100g of sea cucumber with 400g of water for 10h, gelatinizing for 15min to obtain sea cucumber solution, adding water 95 times of the weight of sea cucumber solution, adding neutral protease 7.5% of the weight of sea cucumber solution, performing enzymolysis for 2.5h at pH 7.0 and 60 deg.C, inactivating enzyme for 15min at 95 deg.C, cooling, filtering with diatomite under pressure, and collecting filtrate to obtain sea cucumber enzymolysis solution;
s2, preparing a composite activating enzyme: mixing cellulase, protease, pectinase and amylase according to a weight ratio of 2:1.5:2:1, adding water 12 times of the weight of the mixture of cellulase, protease, pectinase and amylase, and activating at 45 deg.C for 25min to obtain composite activated enzyme;
s3, preparing enzymolysis medicine juice and medicine dregs: mixing 115g of radix puerariae, 115g of fructus lycii, 120g of fructus jujubae and 110g of pericarpium citri reticulatae to obtain a traditional Chinese medicine mixture, crushing the traditional Chinese medicine mixture, sterilizing, adding water with the pH of 4.8, adding 3.68g of compound activating enzyme, carrying out enzymolysis for 5 hours at the temperature of 60 ℃, carrying out enzyme deactivation for 15 minutes at the temperature of 95 ℃, and separating medicine juice and medicine residues to obtain enzymolysis medicine juice and enzymolysis medicine residues;
s4, preparing the sticky rice: soaking 950g of glutinous rice in water for 26h, adding 250g of enzymolysis residues, uniformly mixing, steaming the glutinous rice for 35min, cooling, spraying 100mL of enzymolysis decoction water, stirring, steaming again for 40min, and naturally spreading at room temperature for cooling;
s5, fermentation: adding compound yeast into the spread rice, wherein the proportion of the compound yeast in the spread rice is 7.5wt per mill, uniformly stirring, placing in a fermentation container, carrying out closed saccharification for 28h by lapping, spraying 110mL of enzymolysis liquid medicine and 110g of sea cucumber enzymolysis liquid into the container, and carrying out closed fermentation for 2-3 months again to obtain fermented rice wine; the composite yeast is obtained by mixing sweet wine yeast, pure rhizopus yeast and yellow wine high-activity dry yeast according to the weight ratio of 4:1.5: 2;
s6, ageing: squeezing and filtering the fermented rice wine, and aging for 2-3 months to obtain the Chinese medicinal composition co-fermented rice wine.
Example 3
A method for preparing Chinese medicinal composition co-fermented rice wine comprises the following steps:
s1, sea cucumber enzymolysis liquid preparation: removing viscera of sea cucumber, weighing, cleaning with clear water, pulverizing, soaking every 100g of sea cucumber in 350g of water for 12h, gelatinizing for 10min to obtain sea cucumber solution, adding 100 times of water, adding 8% of neutral protease, performing enzymolysis at pH 7.5 and 50 deg.C for 2h, inactivating enzyme at 100 deg.C for 10min, cooling, filtering with diatomite under pressure, and collecting filtrate to obtain sea cucumber enzymolysis solution;
s2, preparing a composite activating enzyme: mixing cellulase, protease, pectinase and amylase according to a weight ratio of 3:1.5:1:1.5, adding water 10 times of the weight of the mixture of cellulase, protease, pectinase and amylase, and activating at 40 ℃ for 30min to obtain a compound activating enzyme;
s3, preparing enzymolysis medicine juice and medicine dregs: mixing 125g of radix puerariae, 125g of fructus lycii, 125g of fructus jujubae and 125g of pericarpium citri reticulatae to obtain a traditional Chinese medicine mixture, crushing the traditional Chinese medicine mixture, sterilizing, adding water with the pH of 4.5, adding 5g of compound activating enzyme, performing enzymolysis for 4 hours at the temperature of 50 ℃, inactivating the enzyme for 10 minutes at the temperature of 100 ℃, and separating medicine juice and medicine residues to obtain enzymolysis medicine juice and enzymolysis medicine residues;
s4, preparing the sticky rice: soaking 1kg of glutinous rice in water for 24h, adding 300g of enzymolysis residues, uniformly mixing, steaming the glutinous rice for 30min, cooling, spraying 100mL of enzymolysis decoction with water, stirring, steaming for 35min, and naturally spreading at room temperature for cooling;
s5, fermentation: adding composite yeast into the spread rice, uniformly stirring the composite yeast accounting for 8 wt% of the spread rice, placing the mixture into a fermentation container, sealing and saccharifying the mixture for 24 hours by using a lap, spraying 100mL of enzymolysis medicine juice and 100g of sea cucumber enzymolysis liquid into the container, and sealing and fermenting the mixture for 2-3 months again to obtain fermented rice wine; the composite yeast is obtained by mixing sweet wine yeast, pure rhizopus yeast and yellow wine high-activity dry yeast according to the weight ratio of 4:2: 2;
s6, ageing: squeezing and filtering the fermented rice wine, and aging for 2-3 months to obtain the Chinese medicinal composition co-fermented rice wine.
Example 4
A method for preparing Chinese medicinal composition co-fermented rice wine comprises the following steps:
s1, sea cucumber enzymolysis liquid preparation: removing viscera of sea cucumber, weighing, cleaning with clear water, pulverizing, soaking every 100g of sea cucumber in 350g of water for 12h, gelatinizing for 10min to obtain sea cucumber solution, adding 100 times of water, adding 8% of neutral protease, performing enzymolysis at pH 7.5 and 50 deg.C for 2h, inactivating enzyme at 100 deg.C for 10min, cooling, filtering with diatomite under pressure, and collecting filtrate to obtain sea cucumber enzymolysis solution;
s2, preparing a composite activating enzyme: mixing cellulase, protease, pectinase and amylase according to a weight ratio of 2:1:1:0.5, adding water 10 times of the weight of the mixture of cellulase, protease, pectinase and amylase, and activating at 40 deg.C for 30min to obtain composite activated enzyme;
s3, preparing enzymolysis medicine juice and medicine dregs: mixing 125g of radix puerariae, 125g of fructus lycii, 125g of fructus jujubae and 125g of pericarpium citri reticulatae to obtain a traditional Chinese medicine mixture, crushing the traditional Chinese medicine mixture, sterilizing, adding water with the pH of 4.5, adding 5g of compound activating enzyme, performing enzymolysis for 4 hours at the temperature of 50 ℃, inactivating the enzyme for 10 minutes at the temperature of 100 ℃, and separating medicine juice and medicine residues to obtain enzymolysis medicine juice and enzymolysis medicine residues;
s4, preparing the sticky rice: soaking 1kg of glutinous rice in water for 24h, adding 300g of enzymolysis residues, uniformly mixing, steaming the glutinous rice for 30min, cooling, spraying 100mL of enzymolysis decoction with water, stirring, steaming for 35min, and naturally spreading at room temperature for cooling;
s5, fermentation: adding composite yeast into the spread rice, uniformly stirring the composite yeast accounting for 8 wt% of the spread rice, placing the mixture into a fermentation container, sealing and saccharifying the mixture for 48 hours by using a lap, spraying 100mL of enzymolysis medicine juice and 100g of sea cucumber enzymolysis liquid into the container, and sealing and fermenting the mixture for 68-99 days again to obtain fermented rice wine; the composite yeast is obtained by mixing sweet wine yeast, red yeast and saccharomyces cerevisiae according to the weight ratio of 4:2: 2;
s6, ageing: squeezing and filtering the fermented rice wine, and aging for 2-3 months to obtain the Chinese medicinal composition co-fermented rice wine.
Example 5
A method for preparing Chinese medicinal composition co-fermented rice wine comprises the following steps:
s1, sea cucumber enzymolysis liquid preparation: removing viscera of sea cucumber, weighing, cleaning with clear water, pulverizing, soaking every 100g of sea cucumber in 350g of water for 12h, gelatinizing for 10min to obtain sea cucumber solution, adding 100 times of water, adding 8% of neutral protease, performing enzymolysis at pH 7.5 and 50 deg.C for 2h, inactivating enzyme at 100 deg.C for 10min, cooling, filtering with diatomite under pressure, and collecting filtrate to obtain sea cucumber enzymolysis solution;
s2, preparing a composite activating enzyme: mixing cellulase, protease, pectinase and amylase according to a weight ratio of 2:1:1:0.5, adding water 10 times of the weight of the mixture of cellulase, protease, pectinase and amylase, and activating at 40 deg.C for 30min to obtain composite activated enzyme;
s3, preparing enzymolysis medicine juice and medicine dregs: mixing 125g of radix puerariae, 125g of fructus lycii, 125g of fructus jujubae and 125g of pericarpium citri reticulatae to obtain a traditional Chinese medicine mixture, crushing the traditional Chinese medicine mixture, sterilizing, adding water with the pH of 4.5, adding 5g of compound activating enzyme, performing enzymolysis for 4 hours at the temperature of 50 ℃, inactivating the enzyme for 10 minutes at the temperature of 100 ℃, and separating medicine juice and medicine residues to obtain enzymolysis medicine juice and enzymolysis medicine residues;
s4, preparing the sticky rice: soaking 1kg of glutinous rice in water for 24h, adding 300g of enzymolysis residues, uniformly mixing, steaming the glutinous rice for 30min, cooling, spraying 100mL of enzymolysis decoction with water, stirring, steaming for 35min, and naturally spreading at room temperature for cooling;
s5, fermentation: adding composite yeast into the spread and cooled rice, wherein the composite yeast accounts for 8 wt% of the spread and cooled rice, uniformly stirring, placing in a fermentation container, sealing and saccharifying the mixture for 36h by using a lap, spraying 100mL of enzymolysis medicine juice and 100g of sea cucumber enzymolysis liquid into the container, and sealing and fermenting the mixture for 65-95d again to obtain fermented rice wine; the composite yeast is obtained by mixing sweet wine yeast, pure rhizopus yeast and yellow wine high-activity dry yeast according to the weight ratio of 2:5: 1;
s6, ageing: squeezing and filtering the fermented rice wine, and aging for 2-3 months to obtain the Chinese medicinal composition co-fermented rice wine.
Comparative example 1
A method for preparing Chinese medicinal composition co-fermented rice wine comprises the following steps:
s1, sea cucumber enzymolysis liquid preparation: removing internal organs of sea cucumber, weighing, cleaning with clear water, pulverizing, soaking every 100g of sea cucumber in 350g of water for 12h, homogenizing at 10000r/min for 10min to obtain sea cucumber liquid, adding 100 times of water, adding 8% of alkaline protease, performing enzymolysis at 50 deg.C and pH 7.5 for 2h, inactivating enzyme at 100 deg.C for 10min, cooling, filtering under reduced pressure, and collecting filtrate to obtain sea cucumber enzymatic hydrolysate;
s2, preparing a composite activating enzyme: mixing cellulase, protease, pectinase and amylase according to a weight ratio of 2:1:1:0.5, adding water 10 times of the weight of the mixture of cellulase, protease, pectinase and amylase, and activating at 40 deg.C for 30min to obtain composite activated enzyme;
s3, preparing enzymolysis medicine juice and medicine dregs: mixing 125g of radix puerariae, 125g of fructus lycii, 125g of fructus jujubae and 125g of pericarpium citri reticulatae to obtain a traditional Chinese medicine mixture, crushing the traditional Chinese medicine mixture, sterilizing, adding water with the pH of 4.5, adding 5g of compound activating enzyme, performing enzymolysis for 4 hours at the temperature of 50 ℃, inactivating the enzyme for 10 minutes at the temperature of 100 ℃, and separating medicine juice and medicine residues to obtain enzymolysis medicine juice and enzymolysis medicine residues;
s4, preparing the sticky rice: soaking 1kg of glutinous rice in water for 24h, adding 300g of enzymolysis residues, uniformly mixing, steaming the glutinous rice for 30min, cooling, spraying 100mL of enzymolysis decoction with water, stirring, steaming for 35min, and naturally spreading at room temperature for cooling;
s5, fermentation: adding composite yeast into the spread rice, uniformly stirring the composite yeast accounting for 8 wt% of the spread rice, placing the mixture into a fermentation container, sealing and saccharifying the mixture for 24 hours by using a lap, spraying 100mL of enzymolysis medicine juice and 100g of sea cucumber enzymolysis liquid into the container, and sealing and fermenting the mixture for 2-3 months again to obtain fermented rice wine; the composite yeast is sweet wine yeast, pure rhizopus yeast and yellow wine high-activity dry yeast, and the weight ratio of the composite yeast to the yellow wine yeast is 4:2:2 in a weight ratio;
s6, ageing: squeezing and filtering the fermented rice wine, and aging for 2-3 months to obtain the Chinese medicinal composition co-fermented rice wine.
Comparative example 2
A method for preparing Chinese medicinal composition co-fermented rice wine comprises the following steps:
s1, sea cucumber enzymolysis liquid preparation: removing viscera of sea cucumber, weighing, cleaning with clear water, pulverizing, soaking every 100g of sea cucumber in 350g of water for 12h, gelatinizing for 10min to obtain sea cucumber solution, adding 100 times of water, adding 8% of neutral protease, performing enzymolysis at pH 7.5 and 50 deg.C for 2h, inactivating enzyme at 100 deg.C for 10min, cooling, filtering with diatomite under pressure, and collecting filtrate to obtain sea cucumber enzymolysis solution;
s2, preparing a composite activating enzyme: mixing cellulase, hemicellulase and amylase according to a weight ratio of 2:1:0.5, adding water which is 10 times of the weight of the mixture of the cellulase, the hemicellulase and the amylase, and activating at 40 ℃ for 30min to obtain a composite activated enzyme;
s3, preparing enzymolysis medicine juice and medicine dregs: mixing 125g of radix puerariae, 125g of fructus lycii, 125g of fructus jujubae and 125g of pericarpium citri reticulatae to obtain a traditional Chinese medicine mixture, crushing the traditional Chinese medicine mixture, sterilizing, adding water with the pH of 4.5, adding 5g of compound activating enzyme, performing enzymolysis for 4 hours at the temperature of 50 ℃, inactivating the enzyme for 10 minutes at the temperature of 100 ℃, and separating medicine juice and medicine residues to obtain enzymolysis medicine juice and enzymolysis medicine residues;
s4, preparing the sticky rice: soaking 1kg of glutinous rice in water for 24h, adding 300g of enzymolysis residues, uniformly mixing, steaming the glutinous rice for 30min, cooling, spraying 100mL of enzymolysis decoction with water, stirring, steaming for 35min, and naturally spreading at room temperature for cooling;
s5, fermentation: adding composite yeast into the spread rice, uniformly stirring the composite yeast accounting for 8 wt% of the spread rice, placing the mixture into a fermentation container, sealing and saccharifying the mixture for 24 hours by using a lap, spraying 100mL of enzymolysis medicine juice and 100g of sea cucumber enzymolysis liquid into the container, and sealing and fermenting the mixture for 2-3 months again to obtain fermented rice wine; the composite yeast is sweet wine yeast, pure rhizopus yeast and yellow wine high-activity dry yeast, and the weight ratio of the composite yeast to the yellow wine yeast is 4:2:2 in a weight ratio;
s6, ageing: squeezing and filtering the fermented rice wine, and aging for 2-3 months to obtain the Chinese medicinal composition co-fermented rice wine.
Comparative example 3
A method for preparing Chinese medicinal composition co-fermented rice wine comprises the following steps:
s1, sea cucumber enzymolysis liquid preparation: removing viscera of sea cucumber, weighing, cleaning with clear water, pulverizing, soaking every 100g of sea cucumber in 350g of water for 12h, gelatinizing for 10min to obtain sea cucumber solution, adding 100 times of water, adding 8% of neutral protease, performing enzymolysis at pH 7.5 and 50 deg.C for 2h, inactivating enzyme at 100 deg.C for 10min, cooling, filtering with diatomite under pressure, and collecting filtrate to obtain sea cucumber enzymolysis solution;
s2, preparing a composite activating enzyme: mixing cellulase, protease, pectinase and amylase according to a weight ratio of 2:1:1:0.5, adding water 10 times of the weight of the mixture of cellulase, protease, pectinase and amylase, and activating at 40 deg.C for 30min to obtain composite activated enzyme;
s3, preparing enzymolysis medicine juice and medicine dregs: mixing 125g of radix puerariae, 125g of arillus longan, 125g of Chinese date and 125g of hawthorn to obtain a traditional Chinese medicine mixture, crushing the traditional Chinese medicine mixture, sterilizing, adding water with the pH of 4.5, adding 5g of compound activating enzyme, performing enzymolysis for 4 hours at the temperature of 50 ℃, inactivating the enzyme for 10 minutes at the temperature of 100 ℃, and separating medicine juice and medicine residues to obtain enzymolysis medicine juice and enzymolysis medicine residues;
s4, preparing the sticky rice: soaking 1kg of glutinous rice in water for 24h, adding 300g of enzymolysis residues, uniformly mixing, steaming the glutinous rice for 30min, cooling, spraying 100mL of enzymolysis decoction with water, stirring, steaming for 35min, and naturally spreading at room temperature for cooling;
s5, fermentation: adding composite yeast into the spread rice, uniformly stirring the composite yeast accounting for 8 wt% of the spread rice, placing the mixture into a fermentation container, sealing and saccharifying the mixture for 24 hours by using a lap, spraying 100mL of enzymolysis medicine juice and 100g of sea cucumber enzymolysis liquid into the container, and sealing and fermenting the mixture for 2-3 months again to obtain fermented rice wine; the composite yeast is sweet wine yeast, pure rhizopus yeast and yellow wine high-activity dry yeast, and the weight ratio of the composite yeast to the yellow wine yeast is 4:2:2 in a weight ratio;
s6, ageing: squeezing and filtering the fermented rice wine, and aging for 2-3 months to obtain the Chinese medicinal composition co-fermented rice wine.
Comparative example 4
A method for preparing Chinese medicinal composition co-fermented rice wine comprises the following steps:
s1, sea cucumber enzymolysis liquid preparation: removing viscera of sea cucumber, weighing, cleaning with clear water, pulverizing, soaking every 100g of sea cucumber in 350g of water for 12h, gelatinizing for 10min to obtain sea cucumber solution, adding 100 times of water, adding 8% of neutral protease, performing enzymolysis at pH 7.5 and 50 deg.C for 2h, inactivating enzyme at 100 deg.C for 10min, cooling, filtering with diatomite under pressure, and collecting filtrate to obtain sea cucumber enzymolysis solution;
s2, preparing the Chinese medicine juice and the medicine dregs: mixing 125g of radix puerariae, 125g of fructus lycii, 125g of fructus jujubae and 125g of pericarpium citri reticulatae to obtain a traditional Chinese medicine mixture, crushing the traditional Chinese medicine mixture, sterilizing, adding water with the pH of 4.5, treating for 4 hours at the temperature of 90 ℃, and separating medicine juice and medicine residues to obtain the traditional Chinese medicine juice and the medicine residues;
s3, preparing the sticky rice: soaking 1kg of glutinous rice in water for 24h, adding 300g of the traditional Chinese medicine residues, uniformly mixing, steaming the glutinous rice for 30min, cooling, spraying 100mL of traditional Chinese medicine juice, stirring, steaming again for 35min, and naturally spreading at room temperature for cooling;
s4, fermentation: adding composite yeast into the spread and cooled rice, wherein the proportion of the composite yeast in the spread and cooled rice is 8wt per mill, uniformly stirring, placing in a fermentation container, sealing and saccharifying by using a lap, spraying 100mL of the Chinese medicinal juice and 100g of sea cucumber enzymolysis liquid into the container after 24h, and sealing and fermenting again for 2-3 months to obtain fermented rice wine; the composite yeast is sweet wine yeast, pure rhizopus yeast and yellow wine high-activity dry yeast, and the weight ratio of the composite yeast to the yellow wine yeast is 4:2:2 in a weight ratio;
s5, ageing: squeezing and filtering the fermented rice wine, and aging for 2-3 months to obtain the Chinese medicinal composition co-fermented rice wine.
Comparative example 5
A method for preparing Chinese medicinal composition co-fermented rice wine comprises the following steps:
s1, sea cucumber enzymolysis liquid preparation: removing viscera of sea cucumber, weighing, cleaning with clear water, pulverizing, soaking every 100g of sea cucumber in 350g of water for 12h, gelatinizing for 10min to obtain sea cucumber solution, adding 100 times of water, adding 8% of neutral protease, performing enzymolysis at pH 7.5 and 50 deg.C for 2h, inactivating enzyme at 100 deg.C for 10min, cooling, filtering with diatomite under pressure, and collecting filtrate to obtain sea cucumber enzymolysis solution;
s2, preparing a composite activating enzyme: mixing cellulase, protease, pectinase and amylase according to a weight ratio of 2:1:1:0.5, adding water 10 times of the weight of the mixture of cellulase, protease, pectinase and amylase, and activating at 40 deg.C for 30min to obtain composite activated enzyme;
s3, preparing enzymolysis medicine juice and medicine dregs: mixing 125g of radix puerariae, 125g of fructus lycii, 125g of fructus jujubae and 125g of pericarpium citri reticulatae to obtain a traditional Chinese medicine mixture, crushing the traditional Chinese medicine mixture, sterilizing, adding water with the pH of 4.5, adding 5g of compound activating enzyme, performing enzymolysis for 4 hours at the temperature of 50 ℃, inactivating the enzyme for 10 minutes at the temperature of 100 ℃, and separating medicine juice and medicine residues to obtain enzymolysis medicine juice and enzymolysis medicine residues;
s4, preparing the sticky rice: soaking 1kg of glutinous rice in water for 24h, steaming the glutinous rice for 30min, and naturally spreading to cool at room temperature;
s5, fermentation: adding composite yeast and 300g of enzymolysis drug residues into the spread and cooled rice, wherein the weight of the composite yeast in the spread and cooled rice is 8wt per thousand, uniformly stirring, placing the mixture into a fermentation container, sealing and saccharifying the mixture for 24 hours by using a lap, spraying enzymolysis drug juice and 100g of sea cucumber enzymolysis liquid into 200mL of the container, and sealing and fermenting the mixture for 2-3 months again to obtain fermented rice wine; the composite yeast is sweet wine yeast, pure rhizopus yeast and yellow wine high-activity dry yeast, and the weight ratio of the composite yeast to the yellow wine yeast is 4:2:2 in a weight ratio;
s6, ageing: squeezing and filtering the fermented rice wine, and aging for 2-3 months to obtain the Chinese medicinal composition co-fermented rice wine.
Test example 1 evaluation of safety
1.1 acute oral toxicity test in mice
The method is carried out according to the limit method of GB 15193.3-2014 national food safety Standard acute oral toxicity test 4.3.2;
animal selection: healthy adult Kunming mice are selected, the male and female mice are half respectively, the female mice need not mate and pregnancy, the difference of individual body weight of the same sex experimental animals does not exceed +/-20% of the average body weight, the mice are raised in cages according to sex, the experimental animals are fed with feed meeting national standards GB 14924.1, GB 14924.2 and GB 14924.3, and drinking water meeting the national standard GB5749 is adopted.
The test substance: adopting distilled water to prepare 1g/mL test substance solution by co-fermenting the traditional Chinese medicine composition of the embodiment 1-5 with rice wine respectively;
preparation before the test: the method comprises the following steps of (1) placing mice in a test environment to adapt for 3-5 days before the test starts, carrying out quarantine observation, randomly dividing the mice into 5 groups, wherein each group comprises 10 mice, the number of the mice is half that of the mice, the mice need to be fasted for 4-6 hours before the test, and the mice can freely drink water;
the test method comprises the following steps: the administration route is oral gavage, the administration dosage is 15g/kg body weight, fasting is carried out for 1-3h after administration, the poisoning manifestation and death condition of the mice are observed every day, and systemic examination is carried out for 14 days; during the test period, the experimental animals are fed with compound feed meeting the national standard, water is freely drunk, after the test is finished, the mice are killed painlessly, and pathological conditions of the mice are observed in an anatomical mode;
and (3) test results: no death of the mice was observed during the observation period, and the general performance and behavior of the mice were not abnormal. After the mice are dissected, no pathological change is found, and the LD of the co-fermented rice wine is proved50More than 15g/kg body weight, which is actually nontoxic.
Test example 2 determination of content of effective ingredient in rice wine
Taking the rice wine prepared in the embodiment and the comparative example, measuring the contents of puerarin, hesperidin, small molecular polypeptide, protein and flavone, wherein the measuring results are shown in table 1;
the method for measuring the puerarin content comprises the following steps: determination method specified in the pharmacopoeia of the people's republic of China (one part) radix Puerariae [ content determination ];
the method for measuring the content of hesperidin comprises the following steps: measured by a method specified under the item of dried orange peel in pharmacopoeia of the people's republic of China (department I);
the method for measuring the content of the small molecule polypeptide comprises the following steps: the method of 6.3 oligopeptide in GB/T22729 ocean fish oligopeptide powder is used for determination;
the method for measuring the protein content comprises the following steps: GB 5009.5 determination of protein in food safety national standard food;
the method for measuring the content of the total flavonoids comprises the following steps: health food inspection and evaluation technical code (2003 edition) ministry of health of the people's republic of china;
TABLE 2 detection results of effective ingredients in rice wine
The experimental data show that the rice wine prepared by the invention is rich in puerarin, hesperidin, small molecular polypeptide, protein and flavone, and the preparation method of the invention can fully combine the effective components of the traditional Chinese medicine components, the sea cucumber enzymolysis liquid and the rice wine and improve the content of the effective components of the rice wine.
Compared with the embodiment 1, the comparative example 1 adopts different preparation methods of the sea cucumber enzymolysis liquid, the protein content in the sea cucumber enzymolysis liquid is low, and the protein content of the co-fermented rice wine is low; the comparative example 2 is formed by selecting different compound activating enzymes, the traditional Chinese medicine components cannot be effectively enzymolyzed, the leaching effect of the effective components is poor, and the contents of puerarin and hesperidin in the rice wine obtained by fermentation are low; comparative example 4 adopts different treatment methods of traditional Chinese medicine, and the prepared traditional Chinese medicine decoction has low effective components; comparative example 5 no enzymolysis dregs and enzymolysis juice were added during the steaming of glutinous rice, the effective ingredients of the traditional Chinese medicine were not fully combined with the glutinous rice, and the rice wine obtained by fermentation had a low content of effective ingredients of the traditional Chinese medicine.
Test example 3 measurement of antioxidant Activity
The antioxidant activity of the rice wine of the embodiment of the invention is determined, and the result is shown in table 3;
preparation of DPPH solution: accurately weighing DPPH, and preparing a 0.05mg/mL DPPH solution by using absolute ethyl alcohol;
preparing a sample solution: accurately weighing a sample, and preparing the sample into a 1mg/mL sample solution by using absolute ethyl alcohol;
measurement A0The value: mixing 1mL of absolute ethyl alcohol with 2mL of DPPH solution, standing in a dark place at room temperature for reaction for 30min, measuring a light absorption value at 517nm, and repeatedly measuring for 3 times;
and (3) measuring the A value: mixing 1mL of sample solution with 2mL of DPPH solution, standing in a dark place at room temperature for reaction for 30min, measuring the light absorption value at 517nm, and repeatedly measuring for 3 times;
measurement A1The value: mixing 1mL of sample solution with 2mL of absolute ethyl alcohol, standing and reacting for 30min in a dark place at room temperature, measuring a light absorption value at 517nm, and repeatedly measuring for 3 times;
calculating the DPPH free radical clearance rate of the sample according to a DPPH free radical clearance rate calculation formula;
TABLE 3 results of antioxidant Activity detection
Test results show that the co-fermented rice wine has a good effect of removing DPPH free radicals, wherein the removing effect of the example 1-2 is the best, the rice wine prepared in the example 1-2 is shown to have the highest antioxidant activity, the example 3 selects different compound activating enzyme component dosage ratios, and the prepared enzymolysis medicine juice has lower active ingredients and the lowest antioxidant activity.
Test example 4 sensory evaluation of Rice wine
The evaluation is carried out according to the sensory evaluation of GB/T10345-2007 'white spirit analysis method' 5, and the result is shown in Table 4;
TABLE 4 Rice wine sensory evaluation
According to the evaluation results, the rice wine prepared by the method is rich in pure and elegant compound fruity flavor and fresh rice flavor, has no sea cucumber fishy smell, is moderate in medicinal taste, elegant in fragrance, golden in color, clear and transparent in wine body, free of suspended matters and precipitates, pure, sweet and tasty in mouthfeel, and good in aftertaste.
Compared with the example 1, the preparation method of the sea cucumber enzymolysis liquid is different in the comparative example 1, the fishy smell characteristic components of the sea cucumber enzymolysis liquid are dissipated and cannot be blended with the medicinal taste, and the medicinal taste and the fishy smell are heavier; the comparative example 2 is formed by selecting different compound activating enzymes, the traditional Chinese medicine components cannot be effectively enzymolyzed, the outflow of fragrant substances of the traditional Chinese medicine components is less, the medicine fragrance is too light, the sea cucumber fishy smell is generated, and the wine body is cloudy; the comparative example 3 selects different traditional Chinese medicine components, the medicine fragrance and the fragrance are not fused with the rice fragrance, and the fragrance is not coordinated; comparative example 4 adopts different traditional Chinese medicine treatment methods, the traditional Chinese medicine components are not fully extracted, the fishy smell of the sea cucumber is not neutralized by the medicine fragrance, and the traditional Chinese medicine dregs and the sticky rice are mixed and steamed to cause wine turbidity and precipitate; comparative example 5 no enzymolysis dregs of a decoction were added in the process of steaming glutinous rice, the drug fragrance was not combined with glutinous rice, the drug fragrance and the compound fruit fragrance were light, and the fragrance was single.
Test example 5 wine production
After the fermentation is finished, the wine yield and the alcoholic strength of the obtained rice wine are determined, and the results are shown in table 5;
wine yield (%) - < 50% by weight of wine ÷ glutinous rice × 100% by weight of wine;
wherein, the weight of 50 degree wine is equal to the degree of original wine and 50 degree multiplied by the weight of original wine;
and (3) measuring the alcoholic strength: the determination is carried out according to the alcohol metering method of 6.2 of GB/T10345-2007 Baijiu analysis method;
TABLE 5 wine production
| Group of | Percentage of alcohol production (%) | Alcohol content/(% vol) |
| Example 1 | 97.4 | 33 |
| Example 2 | 96.7 | 32 |
| Example 3 | 96.5 | 33 |
| Example 4 | 89.6 | 27 |
| Example 5 | 92.8 | 30 |
According to the wine production condition, different composite yeast compositions and composition dosage ratios are selected in the examples 4-5, the co-fermentation effect is poor, the wine production rate is 4.6-7.8% lower than that of the example 1, and the alcoholic strength is 3-6% vol lower than that of the example 1.
The above description is only for the purpose of illustrating the preferred embodiments of the present invention and is not to be construed as limiting the invention, and any modifications, equivalents, improvements and the like that fall within the spirit and principle of the present invention are intended to be included therein.
Claims (10)
1. A preparation method of a traditional Chinese medicine composition co-fermented rice wine is characterized by comprising the following steps:
s1, sea cucumber enzymolysis liquid preparation: removing viscera of Stichopus japonicus, cleaning, pulverizing, soaking in water, gelatinizing for 10-15min to obtain Stichopus japonicus solution, performing enzymolysis with neutral protease, inactivating enzyme after enzymolysis, cooling, filtering with diatomite, and collecting filtrate to obtain Stichopus japonicus enzymatic hydrolysate;
s2, preparing a composite activating enzyme: mixing cellulase, protease, pectinase and amylase, and activating to obtain composite activating enzyme;
s3, preparing enzymolysis medicine juice and medicine dregs: mixing radix Puerariae, fructus Lycii, fructus Jujubae and pericarpium Citri Tangerinae to obtain Chinese medicinal mixture, crushing the Chinese medicinal mixture, sterilizing, adding water, adding compound activating enzyme for enzymolysis, inactivating enzyme after enzymolysis, and separating medicinal juice and residue to obtain enzymolysis medicinal juice and enzymolysis residue;
s4, preparing the sticky rice: soaking Oryza Glutinosa in water, adding enzymolysis residues, stirring, steaming for 30-40min, cooling, spraying enzymolysis decoction with water, stirring, steaming for 30-40min, and spreading for cooling;
s5, fermentation: adding compound yeast into the cooled rice, stirring, placing in a fermentation container, sealing and saccharifying in a nest for 24-28h, spraying enzymolysis medicinal juice and Stichopus japonicus enzymolysis liquid into the container, and sealing and fermenting for 2-3 months to obtain fermented rice wine;
s6, ageing: squeezing and filtering the fermented rice wine, and aging to obtain Chinese medicinal composition co-fermented rice wine;
the traditional Chinese medicine composition co-fermented rice wine comprises the following raw materials in parts by weight: 100-120 parts of sea cucumber enzymolysis liquid, 3.68-6.18 parts of composite activating enzyme, 115-130 parts of kudzuvine root, 115-130 parts of medlar, 120-130 parts of Chinese date, 110-125 parts of dried orange peel and 900-1100 parts of glutinous rice.
2. The method for preparing rice wine co-fermented with Chinese medicinal composition according to claim 1, wherein in step S1, the pH value of the enzymolysis is 7.0-7.5, the temperature is 50-65 ℃, the enzymolysis time is 2-2.5h, the amount of water added is 95-115 times of the weight of the sea cucumber liquid, and the amount of enzyme added is 7.5-9% of the weight of the sea cucumber liquid.
3. The method for preparing rice wine co-fermented with Chinese medicinal composition of claim 1, wherein the compound activating enzyme is cellulase, protease, pectinase, amylase, etc. in a weight ratio of 2 (1-1.5) to (1-2) to (0.5-1), and the mixture is added with water and activated at 40-45 deg.C for 25-30 min.
4. The method for preparing rice wine co-fermented with Chinese medicinal composition according to claim 3, wherein the water addition amount is 9-12 times of the weight of the mixture of cellulase, protease, pectinase and amylase.
5. The method for preparing the traditional Chinese medicine composition co-fermented rice wine as claimed in claim 1, wherein the ratio of the traditional Chinese medicine mixture to water is 1g:4-5 mL; the water is water with pH of 4.5-4.8.
6. The method for preparing rice wine co-fermented with Chinese medicinal composition according to claim 1, wherein in step S4, the ratio of glutinous rice, enzymatic dregs and juice is (9-11) g: (2.5-4.5) g: 1 mL.
7. The method for preparing rice wine co-fermented with Chinese medicinal composition according to claim 1, wherein the weight of the compound yeast is 7.5-10.5 wt% of the rice after spreading and cooling.
8. The method for preparing a rice wine co-fermented with a traditional Chinese medicine composition according to claim 1, wherein the compound yeast is obtained by mixing sweet wine yeast, pure rhizopus yeast and yellow wine high-activity dry yeast according to a mass ratio of 4-5:1.5-2.5: 2-3.
9. The method for preparing rice wine co-fermented with traditional Chinese medicine composition according to claim 1, wherein in step S5, the spraying of the enzymatic hydrolysis medicinal juice is performed by spraying 100-110mL of enzymatic hydrolysis medicinal juice per 1kg of glutinous rice.
10. A co-fermented rice wine of a Chinese medicinal composition, which is prepared by the method of any one of claims 1 to 9.
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Application publication date: 20210910 |