CN114106969A - Preparation method of brewed wine for reducing heavy metal content in brewed wine - Google Patents
Preparation method of brewed wine for reducing heavy metal content in brewed wine Download PDFInfo
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- CN114106969A CN114106969A CN202010895246.5A CN202010895246A CN114106969A CN 114106969 A CN114106969 A CN 114106969A CN 202010895246 A CN202010895246 A CN 202010895246A CN 114106969 A CN114106969 A CN 114106969A
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- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12G—WINE; PREPARATION THEREOF; ALCOHOLIC BEVERAGES; PREPARATION OF ALCOHOLIC BEVERAGES NOT PROVIDED FOR IN SUBCLASSES C12C OR C12H
- C12G3/00—Preparation of other alcoholic beverages
- C12G3/04—Preparation of other alcoholic beverages by mixing, e.g. for preparation of liqueurs
- C12G3/05—Preparation of other alcoholic beverages by mixing, e.g. for preparation of liqueurs with health-improving ingredients, e.g. flavonoids, flavones, polyphenols or polysaccharides
- C12G3/055—Preparation of other alcoholic beverages by mixing, e.g. for preparation of liqueurs with health-improving ingredients, e.g. flavonoids, flavones, polyphenols or polysaccharides extracted from plants
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Abstract
The invention discloses a method for preparing brewed wine for reducing the content of heavy metals in the brewed wine, which comprises the following steps: 1) cleaning and drying the raw material A, adding cellulase and sterile water, and fermenting for 10-15h at 35-45 ℃ in a constant temperature shaking table at the speed of 100-; 2) taking out the raw material A, freeze-drying at low temperature to obtain a raw material B, and distilling the fermentation liquor at 50-100 ℃ to obtain an extracting solution; 3) adding the extract and the raw material B into 50-degree white spirit, uniformly mixing, and soaking according to a conventional method to obtain the traditional Chinese medicine. The invention degrades lignocellulose in the medicinal materials for soaking the wine by the cellulase, thereby releasing heavy metal; the method can release most of heavy metal plant fiber tissue by controlling the time of cellulase fermentation treatment on the premise of greatly retaining the effective components in the medicinal materials. The method is simple to operate, not only reduces the heavy metal content in the medicinal materials for making the wine, but also greatly retains the effective medicinal components in the medicinal materials, and improves the drinking safety of the self-made wine.
Description
Technical Field
The invention belongs to the technical field of wine making, and particularly relates to a preparation method of a soaked wine for reducing the content of heavy metals in the soaked wine.
Background
The medicinal liquor is prepared by soaking raw materials in liquor to extract medicinal substances in the medicinal liquor, the existing environmental pollution is serious, the content of heavy metals in plants growing in heavy metal polluted soil exceeds the standard, the heavy metals in the medicinal plants for soaking the liquor can be released after the medicinal plants for soaking the liquor are soaked in the liquor, and the heavy metals can be gathered in a human body after people drink the medicinal plants to cause long-term chronic injury, so that the problem of how to remove the heavy metals in the medicinal liquor is urgently needed to be solved by a liquor making process.
Disclosure of Invention
The invention aims to provide a method for preparing brewed wine for reducing the content of heavy metals in the brewed wine.
The invention aims to realize the method for preparing the brewed wine for reducing the content of heavy metals in the brewed wine, which comprises the following steps:
1) cleaning and drying the raw material A, adding cellulase and sterile water, and fermenting for 10-15h at 35-45 ℃ in a constant temperature shaking table at the speed of 100-;
2) taking out the raw material A, freeze-drying at low temperature to obtain a raw material B, and distilling the fermentation liquor at 50-100 ℃ to obtain an extracting solution;
3) and adding the extracting solution and the raw material B into 50-degree white spirit, uniformly mixing, and soaking according to a conventional method.
The invention has the beneficial effects that:
the lignocellulose in the plants is rich and has strong adsorption effect on heavy metals, and the lignocellulose in the medicinal materials for soaking the wine is degraded by the cellulase, so that the heavy metals are released; the method controls the time of the cellulase fermentation treatment, and releases most heavy metals from the fibrous tissues of the medicinal materials on the premise of greatly retaining the effective components in the plants; further distilling the fermentation liquor to obtain effective components in the fermentation liquor; the method not only reduces the heavy metal content in the medicinal materials of the wine, so that the lead, arsenic, mercury and cadmium content is reduced by 30-50%, but also greatly retains the effective medicinal components in the medicinal materials; the method is simple to operate, and improves the drinking safety of the self-made brewed wine.
Detailed Description
The present invention is further illustrated by the following examples, which are not intended to be limiting in any way, and any modifications or alterations based on the teachings of the present invention are intended to fall within the scope of the present invention.
The invention relates to a method for preparing brewed wine for reducing the content of heavy metals in the brewed wine, which comprises the following steps:
1) cleaning and drying the raw material A, adding cellulase and sterile water, and fermenting for 10-15h at 35-45 ℃ in a constant temperature shaking table at the speed of 100-;
2) taking out the raw material A, freeze-drying at low temperature to obtain a raw material B, and distilling the fermentation liquor at 50-100 ℃ to obtain an extracting solution;
3) and adding the extracting solution and the raw material B into 50-degree white spirit, uniformly mixing, and soaking according to a conventional method.
The cellulase is food grade trichoderma neutral cellulase and acidic cellulase, the solution is neutral at the beginning of fermentation, the raw material is degraded under the action of the neutral cellulase to generate an acidic substance, the fermentation liquor is weakly acidic, the activity of the acidic cellulase is enhanced, and the degradation of the cellulose is continuously carried out.
The concentration of the neutral cellulase is 15-25FPU/g, the enzyme activity is 2000U/g, and the optimum pH value is 6.5-7.
The concentration of the acidic cellulase is 15-25FPU/g, the enzyme activity is 2000U/g, and the optimum pH value is 4.5-6.
In the step 1, the fermentation temperature is 35-45 ℃.
In the step 2, the distillation temperature of the fermentation liquor is 80 ℃.
The present invention is further illustrated by the following examples.
Example 1
Cleaning and drying 1kg of ginseng, adding the ginseng into distilled water of 10kg of raw materials by weight, adding 25FPU/g of trichoderma neutral cellulase and sterile water, fermenting for 5 hours at 45 ℃ in a constant-temperature shaking table at 200r/min, and then adding 25FPU/g of trichoderma acidic cellulase, and fermenting for 5 hours to obtain fermentation liquor; taking out the raw materials, air drying, freeze drying at low temperature until the water content is 10%, and distilling the fermentation liquor at 100 deg.C to obtain extractive solution; and finally, adding the extracting solution and the ginseng into the 50-degree white spirit, uniformly mixing, and soaking according to a conventional method.
Example 2
Cleaning 0.25kg of maca, 0.25kg of liquorice, 0.25kg of polygonum multiflorum and 0.25kg of lucid ganoderma, slicing and drying, adding the slices into distilled water which is 7kg times of the weight of the raw materials, adding 15FPU/g of trichoderma neutral cellulase and sterile water, fermenting for 10 hours at 35 ℃ in a constant temperature shaking table at 100r/min, and then adding 15FPU/g of trichoderma acidic cellulase, and fermenting for 5 hours to obtain fermentation liquor; taking out the raw materials, air drying, freeze drying at low temperature until the water content is 8%, and distilling the fermentation liquor at 50 deg.C to obtain extractive solution; and finally, adding the extracting solution, maca, liquorice, polygonum multiflorum and lucid ganoderma into 10kg of 50-degree white spirit, uniformly mixing, and soaking according to a conventional method.
Example 3
Cleaning 1kg of pseudo-ginseng, slicing and drying, adding the slices into 8kg of distilled water which is the same as the raw materials in parts by weight, adding 20FPU/g of trichoderma neutral cellulase and sterile water, fermenting for 4 hours at 40 ℃ in a constant-temperature shaking table at 150r/min, and then adding 20FPU/g of trichoderma acidic cellulase, and fermenting for 9 hours to obtain fermentation liquor; taking out Notoginseng radix, air drying, freeze drying at low temperature to water content of 9%, and distilling the fermentation broth at 75 deg.C to obtain extractive solution; and finally, adding the extracting solution and the pseudo-ginseng into 10kg of 50-degree white spirit, uniformly mixing, and soaking according to a conventional method.
Example 4
Cleaning 1kg of pseudo-ginseng, slicing and drying, adding the pseudo-ginseng into distilled water which is 9kg times of the weight of the raw materials, adding 20FPU/g of trichoderma neutral cellulase and sterile water, fermenting for 3 hours at 48 ℃ in a constant temperature shaking table at 180r/min, and then adding 18FPU/g of trichoderma acidic cellulase, and fermenting for 8 hours to obtain fermentation liquor; taking the pseudo-ginseng out, drying in the air, carrying out low-temperature freeze drying until the water content is 8%, and distilling the fermentation liquor at 90 ℃ to obtain an extracting solution; and finally, adding the extracting solution and the pseudo-ginseng into 10Kg of 50-degree white spirit, uniformly mixing and soaking according to a conventional method.
Example 5
Cleaning 1kg of radix Notoginseng, slicing, drying, adding into 8kg of distilled water, adding 20FPU/g of Trichoderma neutral cellulase, 15FPU/g of acidic cellulase and sterile water, and fermenting at 42 deg.C under constant temperature shaking table of 160r/min for 15 hr to obtain fermentation liquid; taking out Notoginseng radix, air drying, freeze drying at low temperature to water content of 10%, and distilling the fermentation broth at 80 deg.C to obtain extractive solution; and finally, adding the extracting solution and the pseudo-ginseng into 10Kg of 50-degree white spirit, uniformly mixing and soaking according to a conventional method.
Example 6
Cleaning 1kg of radix Notoginseng, slicing, drying, adding into 8kg of distilled water, adding 15FPU/g of Trichoderma neutral cellulase, 20FPU/g of acidic cellulase and sterile water, and fermenting at 42 deg.C in a constant temperature shaking table at 170r/min for 12 hr to obtain fermentation liquid; taking out Notoginseng radix, air drying, freeze drying at low temperature to water content of 9%, and distilling the fermentation broth at 100 deg.C to obtain extractive solution; and finally, adding the extracting solution and the pseudo-ginseng into 10Kg of 50-degree white spirit, uniformly mixing and soaking according to a conventional method.
Comparative examples 1-6 brewed liquors prepared in the same manner as in the conventional brewed liquors were compared with respect to their heavy metal contents
The experimental setup of examples 1-6 and control groups 1-6, control groups 1-6 prepared brewed wine by conventional method, using the same raw materials and soaking time as examples 1-6. The traditional method is to directly put the raw materials into the white spirit for soaking to prepare the soaked wine.
TABLE 1 comparison of heavy metal content in the liquors of examples 1-6 with that of conventional liquors
As a result: as can be seen from Table 1, in examples 1-6, the contents of lead, arsenic, mercury and cadmium were all reduced by 30-50% as compared with those of the control groups 1-6, indicating that the method of the present invention can significantly reduce the content of heavy metals in the brewed wine.
Claims (7)
1. The preparation method of the brewed wine is characterized by comprising the following steps:
1) cleaning and drying the raw material A, adding cellulase and sterile water, and fermenting for 10-15h at 35-45 ℃ in a constant temperature shaking table at the speed of 100-;
2) taking out the raw material A, freeze-drying at low temperature to obtain a raw material B, and distilling the fermentation liquor at 50-100 ℃ to obtain an extracting solution;
3) adding the extract and the raw material B into 50-degree white spirit, uniformly mixing, and soaking according to a conventional method to obtain the traditional Chinese medicine.
2. The method of producing brewed wine according to claim 1, wherein in step 1, the cellulase is food grade trichoderma reesei neutral cellulase or acid cellulase.
3. The method for producing brewed wine according to claim 2, characterized in that the cellulase is added in such a manner that neutral cellulase is added, and then acidic cellulase is added after or simultaneously with fermentation for a certain period of time.
4. The process for producing brewed wine according to claim 2, wherein in said step 1, said neutral cellulase has a concentration of 15 to 25FPU/g, an enzyme activity of 2000U/g, and an optimum PH of 6.5 to 7.
5. The process for producing brewed wine according to claim 2, wherein in said step 1, said acidic cellulase has a concentration of 15 to 25FPU/g, an enzyme activity of 2000U/g, and an optimum PH of 4.5 to 6.
6. The method for producing brewed wine according to claim 1, wherein in step 2, the fermentation temperature in step 1 is 35 to 45 ℃.
7. The process for producing brewed wine according to claim 1, wherein the fermentation liquid distillation temperature in the step 2 is 80 ℃.
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Citations (8)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR20000001121A (en) * | 1998-06-09 | 2000-01-15 | 문명현 | Process for preparing medicated wine utilizing chinese crude drug material |
| CN101612305A (en) * | 2009-07-13 | 2009-12-30 | 尚兰根 | Aweto health-care wine and processing method thereof |
| CN101766658A (en) * | 2010-03-22 | 2010-07-07 | 江门市鸿豪生物科技有限公司 | Method for preparing traditional Chinese medicinal liquor |
| CN105132261A (en) * | 2015-09-11 | 2015-12-09 | 安徽省绩溪县劳模实业有限公司 | Production method of ginkgo leaf wine |
| CN106190734A (en) * | 2016-09-08 | 2016-12-07 | 郭崇杰 | A kind of enzymatic isolation method produces the production technology of health promoting wine |
| CN106509706A (en) * | 2016-11-04 | 2017-03-22 | 中国海洋大学 | Method for removing prometryn and heavy metal in porphyra |
| CN106995773A (en) * | 2017-06-17 | 2017-08-01 | 哈尔滨伟平科技开发有限公司 | A kind of preparation method of astragalus root health-care wine |
| CN107029079A (en) * | 2016-02-03 | 2017-08-11 | 深圳市贤合生物科技有限公司 | Treat protrusion of lumber intervertebral disc and the medicinal liquor of osteoproliferation |
-
2020
- 2020-08-31 CN CN202010895246.5A patent/CN114106969A/en not_active Withdrawn
Patent Citations (8)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR20000001121A (en) * | 1998-06-09 | 2000-01-15 | 문명현 | Process for preparing medicated wine utilizing chinese crude drug material |
| CN101612305A (en) * | 2009-07-13 | 2009-12-30 | 尚兰根 | Aweto health-care wine and processing method thereof |
| CN101766658A (en) * | 2010-03-22 | 2010-07-07 | 江门市鸿豪生物科技有限公司 | Method for preparing traditional Chinese medicinal liquor |
| CN105132261A (en) * | 2015-09-11 | 2015-12-09 | 安徽省绩溪县劳模实业有限公司 | Production method of ginkgo leaf wine |
| CN107029079A (en) * | 2016-02-03 | 2017-08-11 | 深圳市贤合生物科技有限公司 | Treat protrusion of lumber intervertebral disc and the medicinal liquor of osteoproliferation |
| CN106190734A (en) * | 2016-09-08 | 2016-12-07 | 郭崇杰 | A kind of enzymatic isolation method produces the production technology of health promoting wine |
| CN106509706A (en) * | 2016-11-04 | 2017-03-22 | 中国海洋大学 | Method for removing prometryn and heavy metal in porphyra |
| CN106995773A (en) * | 2017-06-17 | 2017-08-01 | 哈尔滨伟平科技开发有限公司 | A kind of preparation method of astragalus root health-care wine |
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Application publication date: 20220301 |