CN1140623C - Process for brewing gingko leaf wine - Google Patents

Abstract

The present invention relates to a preparation method for wine containing gingko leaves, which mainly comprises the following steps that 1. ginkgo leaves are cleaned, dried and pulverized; 2. the ginkgo leaves are put in a basin and soaked for 2 to 4 days, and simultaneously, white rot fungi for degrading the ginkgo leaves is added so as to obtain the extraction liquid of ginkgo leaves with the greatest concentration; 3. dry rice of which the quantity is 30 to 40% of the quantity of the water is added in the basin and sufficiently soaked until all the extraction liquid of gingko leaves is absorbed in the rice; 4. the gingko leaves and the rice are taken out, put in a bamboo steamer and steamed for about 1 hour; 5. the gingko leaves and the rice are quickly cooled to 50 DEG C and fermented by adding yeast; 6. when cooled to about 30 DEG C, the gingko leaves and the rice are put in a fermentation device together and fermented. The wine containing gingko leaves prepared by the method has the high flavone content of 0.8625 mg/ml and has the natural delicate fragrant flavor of ginkgo leaves. The fermented wine containing gingko leaves has the excellent functions of relieving alcoholism and sobering up drinkers.

Description

The making method of ginkgo leaves liquor

The present invention relates to the production method of drinks, particularly a kind of method with Ginkgo Leaf and rice co-fermentation production wine.

So-called all kinds of YINGXINGJIU in fact all are that Folium Ginkgo extract is formed as the aqueous solution and the white spirit mixing that contains flavones, terpene lactone etc. at present.Not the wine made of Ginkgo Leaf and cereal co-fermentation truly.The common YINGXINGJIU that adopts the method for blending to make, effective component contents such as flavones are low, and taste is thin, and lacks the distinctive local flavor of Ginkgo Leaf.Contained useful Chemical Composition is a lot of in the Ginkgo Leaf, but existing various extraction method generally can only obtain wherein sub-fraction, most of Ginkgo Leaf active ingredient can't extract or in extraction decomposes and being destroyed, be difficult to keep the natural feature of ginkgo liquid.Obtain the ginkgo liquid extract with steam distillation, organic solvent extractionprocess, yield only is 1～3%, and wherein flavones only accounts for a seldom part.Thereby ginkgo concentrated solution and ginkgo biloba extract cost an arm and a leg, and blends the YINGXINGJIU that makes with this, generally goes into to be difficult to bear, and also is difficult in commercial popularization.In addition, can't blend out 8 °～10 ° drinkable low alcohol,, can't drink because this low alcohol of blending out has completely lost the local flavor of wine with liquor and ginkgo liquid.

The objective of the invention is to overcome existing above-mentioned shortcoming of blending YINGXINGJIU, and a kind of YINGXINGJIU that mainly makes by the Ginkgo Leaf fermentation is provided, make flavones isoreactivity composition natural stripping in degradation process in the Ginkgo Leaf, improve its content in immersion liquid or wine liquid greatly.

Thick wine is a kind of low rice wine of Chinese Xi'an special product.It is mainly formed by little koji fermentation.If little Qu Suohan microbial host rhizopus, mucormycosis and yeast etc.Under the comprehensive action of these bacterium, generate sour-sweet low alcohol.Traditional thick wine is only used a kind of raw material of glutinous rice, and local flavor is single.Its method for making generally is to make glutinous rice make distiller's wort through soaking, cook, cool off, mix processes such as koji fermentation, forms in 3 days 25～28 ℃ of fermentations.The present invention with Ginkgo Leaf and thick wine co-fermentation, is obtaining beyond thought effect aspect the raising flavones leaching amount on the basis of thick wine fermentation.

The present invention realizes in the following manner:

(1) cleans, dries, pulverizes Ginkgo Leaf;

(2) the capacity Ginkgo Leaf being put into water temperature is that soaked 2～4 days in 32～36 ℃ pond, to obtain the ginkgo immersion liquid of trying one's best dense.

(3) dried rice that will soak the water yield 30～40% adds fully immersion in the pond, all sucks the ginkgo immersion liquid in the rice until rice;

(4) Ginkgo Leaf and rice are pulled out, last cage steamed about 1 hour;

(5) be cooled to 48～52 ℃ with cold water fast, admix little koji fermentation;

(6) when temperature drops to about 30 ℃, Ginkgo Leaf and rice are packed in the fermentation container together, 30～36 ℃ of fermentations 18～22 days, every a couple of days device of falling the one time fermentation;

(7) ethanol content reaches 12～17 and wine when spending.

The quantity of above-mentioned used Ginkgo Leaf is not really strict, can account for 5～25% of rice weight.This process using be general rice, but not glutinous rice, stalk rice.This point is made different with thick fermented glutinous rice.

The white-rot fungi that can in soak solution, add vinasse and inoculation degraded Ginkgo Leaf in above-mentioned (2).After dry Ginkgo Leaf absorbs the moisture of vinasse, help becoming the source of nutrition of microorganism.Bacterial classification in the vinasse also helps the Ginkgo Leaf fermentation.

Can admix the white-rot fungi of degraded Ginkgo Leaf in above-mentioned (5) simultaneously.

When handling Ginkgo Leaf with microbial degradation method in above-mentioned (5), Ginkgo Leaf and rice wine co-fermentation.At first be rice fermentation, rely on rice to do starter, the very fast fermentation of Ginkgo Leaf is decomposed.Thereby may improve the content of flavones etc. in the wine.The existence of distiller's wort is significant to the fermentative degradation of Ginkgo Leaf.The present invention adopts the mode of direct fermentation to produce to contain flavones amount height, has the low alcohol of natural ginkgo leaf local flavor.

Chemical Composition in the Ginkgo Leaf is more, mainly is flavones, terpene lactone etc., also has organic acid, long chain alkane, sugar and sugar derivatives, poly-isoolefine alcohol, phytokinin, carotene and abundant trace element etc. in addition.Use conventional extraction method, above-mentioned benefit materials is difficult to fold in leaf, and yield is 1～3% only, and the overwhelming majority is still stayed in the leaf.This is to be difficult to be degraded owing to mixing with crosslinked, make Mierocrystalline cellulose and other carbohydrate of degrading easily originally between the xylogen in the Ginkgo Leaf, the Mierocrystalline cellulose mutually, causes useful compositions such as flavones, lactone to be difficult to therefrom separate out.

The inventor finds that after deliberation except little song can make Ginkgo Leaf fermentation and degraded, some white-rot fungi had better effect, particularly in impregnation stage.This bacterial classification can optionally degrade xylogen and Mierocrystalline cellulose in the Ginkgo Leaf, wherein lignin degradation 70～80%, Mierocrystalline cellulose and hemicellulose degraded 30～50%, thus be the separating out of flavones isoreactivity material in the Ginkgo Leaf, created more favourable condition.The most basidiomycetes that belong to of white-rot fungi, minority is an ascomycetes.Wherein the villous leather covers bacterium, intends removing from office more than 40 kind of fungies such as covering bacterium, and thoroughly lignin degrading, Mierocrystalline cellulose and hemicellulose are carbonic acid gas and water.Thereby some benefit materials and nutritive substance in the Ginkgo Leaf are come out, increase the chance of stripping, thereby increase substantially the content of flavones in the wine liquid.What more cause contriver's interest is, the Ginkgo Leaf of handling through white-rot fungi not only stripping composition improves a lot, and its acidity has obvious decline, except having the fruit aroma that also is happiness of bright ginkgo flavor.White-rot fungi has probably found the energy of kind more than 20 lignin degrading, cellulosic bacterial classification at present through research for many years.The white-rot fungi suitable growth is in slightly acidic environment, and the pH value is between 4～5.The most suitable temperature is 30～35 ℃.Total moisture content is controlled between 65～70%.The interior logical oxygen of liquid that soaks Ginkgo Leaf can quicken growth and the fermenting process of bacterium.When white-rot fungi is handled Ginkgo Leaf, should determine fermentation time suitable under the certain temperature, to obtain the optimum handling effect.About white-rot fungi bacterial classification and culture condition, all belong to the prior art category, do not give unnecessary details.

In the making processes of above-mentioned ginkgo leaves liquor, white-rot fungi mainly adds in the Ginkgo Leaf impregnation stage, and little song mainly adds when Ginkgo Leaf and rice co-fermentation.Little bent add-on is 1～2% of a rice, and the white-rot fungi add-on can determine by test in place.Ginkgo Leaf again by little koji fermentation, or by little song and white-rot fungi mixed fermentation, can be obtained better effect behind fermented by white rot fungus.

The inventor is through a large amount of test discoveries, and is relatively good to the effect of Ginkgo Leaf fermentation at medium and small song of various microorganisms and white-rot fungi, obviously is better than other various distiller's yeasts such as red colouring agent for food, also used as a Chinese medicine, Daqu.

Some embodiment of the present invention below are described in further detail.

Embodiment 1

6 kilograms of clean routinely, dry and pulverize Ginkgo Leaves are put into 35 ℃ of ponds of water temperature and are soaked water yield 100kg.Add a cover and soak after 72 hours, the Ginkgo Leaf of spontaneous fermentation has been sent out greatly and has been thickened, the volume that rises in pond bubble, and the ginkgo flavor assails the nostrils.Put into the pond immersion with 34kg drying regime rice (but not polished rice) and made the abundant water-swelling of rice in 24 hours this moment, basically gingko juice all sucked in the rice.Then Ginkgo Leaf and rice are together picked up about 1 hour of last cage boiling.Cook the back water and be cooled to 50 ℃ rapidly.Admix little koji fermentation this moment.Little bent consumption is 1.5% of a rice.The 34kg rice is with little bent 0.5kg.Also can add the ethanol-tolerant yeast.When temperature is reduced to 30 ℃, Ginkgo Leaf and rice to be packed in the fermentation container together, temperature remains between 30～36 ℃.Three days jars of falling the one time fermentation in the fermentation.Continuously fermented 21 days, alcoholic strength reaches 12～17 and wine when spending.The YINGXINGJIU of this moment is transparent, has the distinctive fragrance of Ginkgo Leaf.

Embodiment 2

Soak the Ginkgo Leaf stage in embodiment 1, the plan leather that adds in the white-rot fungi covers bacterium.Inoculation back foam increases rapidly, and fermentation time foreshortens to 48 hours.Undertaken by the process of embodiment 1 later, be equivalent to Ginkgo Leaf is carried out Secondary Fermentation.

Embodiment 3

Rice and Ginkgo Leaf fermentation stage in embodiment 1 change the fermented by mixed bacterium that little koji fermentation is little song and white-rot fungi, and fermentation time further shortens, and flavones content increases in the wine.

The present invention is fermented ginkgo leaf and rice wine jointly, compares with existing blended liquor, has following advantage:

1, wine includes flavones amount height, and every milliliter contains the flavones amount at 0.8625 milligram. Blended liquor be as will reaching this content, Price will be held high more expensive, non-ly generally enter and can enjoy.

2, the technology of production ginkgo leaves liquor is simple, cheap. Because various active ingredients, pharmaceutical compositions leach The rate height, at least higher more than 1 times than existing all kinds of extraction methods take flavones as example, thereby relative low price many.

3, the fermentation ginkgo leaves liquor has the natural strong delicate fragrance local flavor of ginkgo leaf.

4, the fermentation ginkgo leaves liquor is easy to blend out 8～10 ° low alcohol white spirit. Though be low wine, mouthfeel is mellow, Taste obviously is better than the ginkgo wine of blending, and is particularly suitable for being not good at the alcohol user and takes.

5, because flavones and lactone isoreactivity component content height in the wine, to cardiovascular and cerebrovascular disease, senile dementia and Multiple Other diseases has obvious therapeuticing and health effect. Effect is all better than ginkgo leave tea, Gingkocapsule.

6, the fermentation ginkgo leaves liquor have extremely strong relieve the effect of alcohol, anti-alcohol function. The dizziness that has guided drinking beyond one's capacity, dusk Fan and having a stomach upset only need drink a little, just can relief of symptoms in short several minutes, beyond thought relieving the effect of alcohol arranged Effect.

Claims (3)

1, the making method of ginkgo leaves liquor is characterized in that may further comprise the steps:

(1) cleans, dries, pulverizes Ginkgo Leaf;

(2) the capacity Ginkgo Leaf being put into water temperature is that soaked 2～4 days in 32～36 ℃ pond, to obtain the ginkgo immersion liquid of trying one's best dense.

(3) dried rice that will soak the water yield 30～40% adds fully immersion in the pond, all sucks the ginkgo immersion liquid in the rice until rice;

(4) Ginkgo Leaf and rice are pulled out, last cage steamed about 1 hour;

(5) be cooled to 48～52 ℃ with cold water fast, admix little koji fermentation;

(6) when temperature drops to about 30 ℃, Ginkgo Leaf and rice are packed in the fermentation container together, 30～36 ℃ of fermentations 18～22 days, every a couple of days device of falling the one time fermentation;

(7) ethanol content reaches 12～17 and wine when spending.

2, making method as claimed in claim 1, the white-rot fungi that it is characterized in that in soak solution, adding vinasse in (2) and inoculate the degraded Ginkgo Leaf.

3, making method as claimed in claim 1 or 2 is characterized in that admixing simultaneously in (5) white-rot fungi of degraded Ginkgo Leaf.