CN115287145A - Preparation method of dendrobium officinale wine - Google Patents
Preparation method of dendrobium officinale wine Download PDFInfo
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- CN115287145A CN115287145A CN202210430314.XA CN202210430314A CN115287145A CN 115287145 A CN115287145 A CN 115287145A CN 202210430314 A CN202210430314 A CN 202210430314A CN 115287145 A CN115287145 A CN 115287145A
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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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- A—HUMAN NECESSITIES
- A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
- A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
- A61K31/00—Medicinal preparations containing organic active ingredients
- A61K31/70—Carbohydrates; Sugars; Derivatives thereof
- A61K31/715—Polysaccharides, i.e. having more than five saccharide radicals attached to each other by glycosidic linkages; Derivatives thereof, e.g. ethers, esters
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- A—HUMAN NECESSITIES
- A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
- A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
- A61K36/00—Medicinal preparations of undetermined constitution containing material from algae, lichens, fungi or plants, or derivatives thereof, e.g. traditional herbal medicines
- A61K36/18—Magnoliophyta (angiosperms)
- A61K36/88—Liliopsida (monocotyledons)
- A61K36/898—Orchidaceae (Orchid family)
- A61K36/8984—Dendrobium
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- A—HUMAN NECESSITIES
- A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
- A61P—SPECIFIC THERAPEUTIC ACTIVITY OF CHEMICAL COMPOUNDS OR MEDICINAL PREPARATIONS
- A61P1/00—Drugs for disorders of the alimentary tract or the digestive system
- A61P1/14—Prodigestives, e.g. acids, enzymes, appetite stimulants, antidyspeptics, tonics, antiflatulents
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- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12P—FERMENTATION OR ENZYME-USING PROCESSES TO SYNTHESISE A DESIRED CHEMICAL COMPOUND OR COMPOSITION OR TO SEPARATE OPTICAL ISOMERS FROM A RACEMIC MIXTURE
- C12P19/00—Preparation of compounds containing saccharide radicals
- C12P19/04—Polysaccharides, i.e. compounds containing more than five saccharide radicals attached to each other by glycosidic bonds
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- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12P—FERMENTATION OR ENZYME-USING PROCESSES TO SYNTHESISE A DESIRED CHEMICAL COMPOUND OR COMPOSITION OR TO SEPARATE OPTICAL ISOMERS FROM A RACEMIC MIXTURE
- C12P19/00—Preparation of compounds containing saccharide radicals
- C12P19/14—Preparation of compounds containing saccharide radicals produced by the action of a carbohydrase (EC 3.2.x), e.g. by alpha-amylase, e.g. by cellulase, hemicellulase
Abstract
The invention discloses a preparation method of dendrobium officinale flower and leaf wine, and relates to the technical field of wine processing. Firstly, extracting crude polysaccharide from stem sections of dendrobium officinale, fermenting leaves of the dendrobium officinale to prepare leaf powder, drying and crushing dendrobium officinale flowers, and drying, drying and crushing the dendrobium officinale flowers; and then mixing the crude polysaccharide, the fermented leaf powder, the pollen and the baked pollen, adding into the base wine, soaking, and filtering to obtain the dendrobium officinale wine. The dendrobium officinale wine disclosed by the invention is rich in nutrition, fully utilizes the whole dendrobium officinale plants, and has the characteristics of simple process and low cost.
Description
Technical Field
The invention belongs to the technical field of wine processing, and particularly relates to a preparation method of dendrobium officinale wine.
Background
Dendrobium officinale (with the scientific name of Dendrobium officinale Kimura et Migo), also known as Equisetum nigrum and iron sheet in Yunnan, is a perennial herb of the genus Dendrobium in the family Orchidaceae. According to the introduction of pharmacopoeia of the people's republic of China (2020 edition), dendrobium officinale has the effects of benefiting stomach, promoting the production of body fluid, nourishing yin and clearing heat. Can be used for treating fever, body fluid consumption, dry mouth, polydipsia, stomach yin deficiency, anorexia, retching, persistent asthenic fever after illness, hyperactivity of fire due to yin deficiency, bone steaming, fatigue, dim eyesight, and flaccidity of tendons and bones. In 2018, dendrobium officinale Kimura et Migo is taken into the catalogue of homology of medicine and food.
The dendrobium officinale contains various chemical substances such as dendrobium officinale polysaccharide, flavonoid compounds, polyphenol compounds, soluble amino acid and the like, and modern medical research shows that the dendrobium officinale has the functions of resisting oxidation, resisting tumors, removing free radicals, resisting viruses, resisting radiation, resisting aging, protecting cardiovascular systems and the like.
At present, in the aspect of development and utilization of dendrobium officinale, dendrobium officinale polysaccharide is the most main hotspot, the main extraction part of the dendrobium officinale polysaccharide is a stem, the utilization research of flowers and leaves of dendrobium officinale is less, and the green and astringent taste of the dendrobium officinale leaves limits the development of the dendrobium officinale polysaccharide on foods and beverages, but the flowers and the She Tongyang of dendrobium officinale are rich in various bioactive components such as polysaccharide, polyphenol and flavone and have the potential of development and utilization; on the other hand, the dendrobium officinale polysaccharide serving as a natural plant polysaccharide has the defects of poor alcohol solubility and unfavorable absorption of human body cells due to large molecular weight, and the biological value of the dendrobium officinale polysaccharide is influenced.
Disclosure of Invention
Aiming at the defects of the prior art, the invention provides a preparation method of dendrobium officinale wine, which is characterized in that the dendrobium officinale wine which is amber, cool and transparent, rich in various aromas, elegant and harmonious, mellow and refreshing, long in aftertaste and rich in various bioactive substances such as micromolecular polysaccharide, soluble amino acid, flavone, polyphenol and the like is prepared by soaking the stems, leaves and flowers of dendrobium officinale fully utilized by the method in white spirit.
The preparation method of the dendrobium officinale wine comprises the following steps:
(1) Preparing crude polysaccharide: drying and crushing the stem segments of the dendrobium officinale to obtain dendrobium officinale stem powder; then mixing the dendrobium officinale stem powder with water, leaching for 1-2 h at 70-90 ℃, filtering and collecting filtrate; adding cellulase into the filtrate for enzymolysis, and performing centrifugal separation to obtain an enzymolysis solution; adding ethanol into the enzymolysis liquid for alcohol precipitation, and centrifuging to obtain a solid substance, namely crude polysaccharide;
(2) And (3) fermenting the dendrobium officinale leaf powder: drying and crushing the leaves of the dendrobium officinale; then adding the activated leaven to ferment for 24 hours at 30 ℃; drying and crushing after fermentation to obtain the dendrobium officinale fermented leaf powder, wherein the leaven is a mixture of yeast and lactobacillus acidophilus;
(3) Drying flowers of dendrobium officinale, directly crushing one part of the dried flowers of dendrobium officinale to obtain dried pollen of dendrobium officinale, drying the other part of the dried flowers of dendrobium officinale at 120 ℃ for 2 hours, and then crushing to obtain dried pollen of dendrobium officinale;
(4) Mixing the crude polysaccharide obtained in the step (1), the dendrobium officinale fermented leaf powder obtained in the step (2), the dendrobium officinale dry pollen obtained in the step (3) and the dendrobium officinale dried pollen according to a mass ratio of 1; then adding the dendrobium officinale into white spirit, soaking for 14 days, and filtering to obtain the dendrobium officinale wine.
Preferably, the adding amount of the cellulase in the step (1) accounts for 1% of the mass of the dendrobium officinale stem powder, and the enzyme activity of the cellulase is 50000U/g.
Preferably, the enzymolysis temperature in the step (1) is 55 ℃, and the enzymolysis time is 30min.
Preferably, the yeast and the lactobacillus acidophilus in the leaven in the step (2) are prepared by a research center for plant germplasm protection and utilization of south China university of agriculture, and the strains are purchased from yeast with the serial number of CGMCC 2.3854 and lactobacillus acidophilus with the serial number of CGMCC 1.1854 in China general microbiological culture collection management center. The mass ratio of the yeast to the lactobacillus acidophilus in the leavening agent is 1:1, and the adding amount of the leavening agent is 10wt%. The content of active bacteria in the lactobacillus acidophilus is 1.44 multiplied by 10 8 cfu/g。
Preferably, the baking temperature in the step (3) is 120 ℃, and the baking time is 2 hours.
Preferably, the mass volume ratio of the mixed powder to the white spirit in the step (4) is 5 g/L-10 g/L.
Preferably, the alcoholic strength of the white spirit in the step (4) is 43-53 degrees.
Compared with the prior art, the invention has the following beneficial effects:
the dendrobium officinale wine is prepared by extracting dendrobium officinale stem polysaccharide by a hot water extraction method, reducing the molecular weight of the polysaccharide through cellulose enzymolysis, and increasing the solubility of the polysaccharide in ethanol; by adding yeast and lactobacillus lactis, the flavor of the dendrobium officinale leaves is improved by adopting a solid fermentation technology, and the green and astringent taste caused by soaking the leaves is eliminated; drying the dried flowers at high temperature to form unique burnt fragrance; the obtained polysaccharide, fermented leaves and pollen are added into base wine according to a certain proportion to be soaked into the dendrobium officinale wine. The dendrobium officinale wine is amber, cool and transparent, rich in various fragrances, elegant and harmonious, mellow and refreshing, long in aftertaste, and rich in various bioactive substances such as micromolecular polysaccharide, soluble amino acid, flavone, polyphenol and the like.
The invention also has the characteristics of small investment, simple process operation and easy realization of conditions.
Drawings
FIG. 1 is a process flow chart for preparing the dendrobium officinale wine of the invention.
Detailed Description
Reference will now be made in detail to various exemplary embodiments of the invention, the detailed description should not be construed as limiting the invention but as a more detailed description of certain aspects, features and embodiments of the invention.
It is to be understood that the terminology used herein is for the purpose of describing particular embodiments only and is not intended to be limiting of the invention. In addition, for numerical ranges in the present disclosure, it is understood that each intervening value, to the upper and lower limit of that range, is also specifically disclosed. Every smaller range between any stated value or intervening value in a stated range and any other stated or intervening value in that stated range is encompassed within the invention. The upper and lower limits of these smaller ranges may independently be included or excluded in the range.
Unless defined otherwise, all technical and scientific terms used herein have the same meaning as commonly understood by one of ordinary skill in the art to which this invention belongs. Although only preferred methods and materials are described herein, any methods and materials similar or equivalent to those described herein can be used in the practice or testing of the present invention. All documents mentioned in this specification are incorporated by reference herein for the purpose of disclosing and describing the methods and/or materials associated with the documents. In case of conflict with any incorporated document, the present specification will control.
It will be apparent to those skilled in the art that various modifications and variations can be made in the specific embodiments of the present disclosure without departing from the scope or spirit of the disclosure. Other embodiments will be apparent to those skilled in the art from consideration of the specification. The specification and examples are exemplary only.
As used herein, the terms "comprising," "including," "having," "containing," and the like are open-ended terms that mean including, but not limited to.
Example 1
(1) Preparing crude polysaccharide:
drying the dendrobium officinale stem segments to obtain 6g of dried dendrobium officinale stem segments, then crushing and sieving with a 40-mesh sieve, stirring and adding deionized water according to a mass-volume ratio of 1;
(2) Drying and crushing leaves of dendrobium officinale, adding deionized water with the volume twice that of the leaves, sterilizing (121 ℃,20 min), cooling, respectively inoculating 10wt% of activated leaven, standing and fermenting at 30 ℃ for 24h, drying (120 ℃,2 h), and crushing to obtain the dendrobium officinale fermented leaves, wherein the leaven is prepared by mixing yeast and lactobacillus acidophilus in a mass ratio of 1:1;
(3) Drying the flowers of the dendrobium officinale; then directly crushing a part of the dendrobium officinale dry flowers to obtain dendrobium officinale dry pollen, drying the other part of the dried dendrobium officinale dry flowers at 120 ℃ for 2 hours, and then crushing to obtain dendrobium officinale dried pollen;
(4) Mixing 1.6g of the crude polysaccharide in the step (1), 0.25g of the dendrobium officinale fermented leaf powder in the step (2), 2.5g of dendrobium officinale dry pollen in the step (3) and 2.5g of dendrobium officinale dried pollen to obtain a mixture; and then adding the dendrobium officinale wine into 1L 53-degree white spirit, soaking for 14 days, shaking uniformly every day, and then filtering to obtain the dendrobium officinale wine.
Example 2
(1) Preparing crude polysaccharide:
drying the dendrobium officinale stem segments to obtain 150g of dried dendrobium officinale stem segments, then crushing and sieving with a 40-mesh sieve, stirring and adding deionized water according to a mass-volume ratio of 1;
(2) Drying and crushing leaves of dendrobium officinale, adding deionized water with the volume twice that of the leaves, sterilizing (121 ℃,20 min), cooling, respectively inoculating 10wt% of activated leaven, standing and fermenting at 30 ℃ for 24h, drying (120 ℃,2 h), and crushing to obtain the dendrobium officinale fermented leaves, wherein the leaven is prepared by mixing yeast and lactobacillus acidophilus in a mass ratio of 1:1;
(3) Drying the flowers of the dendrobium officinale; then directly crushing a part of the dendrobium officinale dry flowers to obtain dendrobium officinale dry pollen, drying the other part of the dried dendrobium officinale dry flowers at 120 ℃ for 2 hours, and then crushing to obtain dendrobium officinale dried pollen;
(4) Mixing 78g of the crude polysaccharide obtained in the step (1), 6.25g of the dendrobium officinale fermented leaf powder obtained in the step (2), 62.5g of the dendrobium officinale dry pollen obtained in the step (3) and 62.5g of the dendrobium officinale dried pollen to obtain a mixture; and then adding the dendrobium officinale wine into 25L 53-degree white spirit, soaking for 14 days, shaking uniformly every day, and then filtering to obtain the dendrobium officinale wine.
Example 3
(1) Preparing crude polysaccharide:
drying the dendrobium officinale stem segments to obtain 12g of dried dendrobium officinale stem segments, then crushing and sieving with a 40-mesh sieve, stirring and adding deionized water according to a mass-volume ratio of 1;
(2) Drying and crushing leaves of dendrobium officinale, adding deionized water with the volume twice that of the leaves, sterilizing (121 ℃,20 min), cooling, respectively inoculating 10wt% of activated leavening agent, standing and fermenting at 30 ℃ for 24h, drying (120 ℃,2 h), and crushing to obtain the dendrobium officinale fermented leaves, wherein the leavening agent is prepared by mixing yeast and lactobacillus acidophilus in a mass ratio of 1:1;
(3) Drying flowers of dendrobium officinale; then directly crushing a part of the dendrobium officinale dry flowers to obtain dendrobium officinale dry pollen, drying the other part of the dried dendrobium officinale dry flowers at 120 ℃ for 2 hours, and then crushing to obtain dendrobium officinale dried pollen;
(4) Mixing 3.0g of the crude polysaccharide in the step (1), 0.5g of the dendrobium officinale fermented leaf powder in the step (2), 5.0g of dendrobium officinale dry pollen in the step (3) and 5.0g of dendrobium officinale dried pollen to obtain a mixture; and then adding the dendrobium officinale wine into 2L 43-degree white spirit, soaking for 14 days, shaking uniformly every day, and then filtering to obtain the dendrobium officinale wine.
For the above embodiment, the solubility of the polysaccharide in the dendrobium officinale wine before and after enzymolysis is determined by adopting the amount of the alcohol precipitated polysaccharide with different concentrations; the influence of enzymolysis on the oxidation resistance of the dendrobium officinale polysaccharide is inspected by adopting the DPPH clearance rate; the biological effect of the dendrobium officinale wine is inspected by measuring the contents of total flavone, total phenol, soluble amino acid and polysaccharide in the dendrobium officinale wine.
TABLE 1 Effect of enzymolysis on Dendrobium officinale polysaccharide
TABLE 2 content of substances in Dendrobium officinale wine
The results show that (table 1 and table 2), the alcohol solubility and the antioxidant activity of the polysaccharide of the dendrobium officinale wine prepared by the method are obviously improved, and the dendrobium officinale wine prepared by blending has rich contents of flavone, polyphenol, soluble amino acid, polysaccharide and other bioactive substances.
A wine taster evaluates the dendrobium officinale wine obtained in the above embodiment, specifically as follows:
example 1/2: amber, clear and transparent, rice-fragrant, wine-fragrant, plant-fragrant, elegant and harmonious, mellow and refreshing, soft, sweet, soft and clean, and long-lasting aftertaste.
Example 3: amber, clear and transparent, coordinated and elegant fragrance of grain, wine and medicine, softness, refreshing, cleanness, smoothness and long-lasting aftertaste.
The above-described embodiments are only intended to illustrate the preferred embodiments of the present invention, and not to limit the scope of the present invention, and various modifications and improvements made to the technical solution of the present invention by those skilled in the art without departing from the spirit of the present invention should fall within the protection scope defined by the claims of the present invention.
Claims (8)
1. The preparation method of the dendrobium officinale wine is characterized by comprising the following steps:
(1) Preparing crude polysaccharide: drying and crushing the stem segments of the dendrobium officinale to obtain dendrobium officinale stem powder; then mixing the dendrobium officinale stem powder with water, leaching for 1-2 h at 70-90 ℃, filtering and collecting filtrate; adding cellulase into the filtrate for enzymolysis, and performing centrifugal separation to obtain an enzymolysis liquid; adding ethanol into the enzymolysis liquid for alcohol precipitation, and centrifuging to obtain a solid substance, namely crude polysaccharide;
(2) And (3) fermenting the dendrobium officinale leaf powder: drying and crushing the leaves of the dendrobium officinale; then adding the activated leaven to ferment for 24 hours at 30 ℃; drying and crushing after fermentation is finished to obtain the dendrobium officinale fermented leaf powder, wherein the leavening agent is a mixture of yeast and lactobacillus acidophilus;
(3) Drying flowers of dendrobium officinale, directly crushing one part of the dried flowers of dendrobium officinale to obtain dried pollen of dendrobium officinale, drying the other part of the dried flowers of dendrobium officinale at 120 ℃ for 2 hours, and then crushing to obtain dried pollen of dendrobium officinale;
(4) Mixing the crude polysaccharide obtained in the step (1), the dendrobium officinale fermented leaf powder obtained in the step (2), the dendrobium officinale dry pollen obtained in the step (3) and the dendrobium officinale dried pollen according to a mass ratio of 1; then adding the dendrobium officinale into the white spirit, soaking for 14 days, and filtering to obtain the dendrobium officinale wine.
2. The preparation method of the dendrobium officinale wine according to claim 1, wherein the adding amount of the cellulase in the step (1) accounts for 1% of the mass of the dendrobium officinale stem powder, and the enzyme activity of the cellulase is 50000U/g.
3. The preparation method of the dendrobium officinale wine according to claim 1, wherein the enzymolysis temperature in the step (1) is 55 ℃, and the enzymolysis time is 30min.
4. The preparation method of the dendrobium officinale wine as set forth in claim 1, wherein the mass ratio of the yeast to the lactobacillus acidophilus in the leavening agent in the step (2) is 1:1, and the added amount of the leavening agent is 10wt%.
5. The preparation method of the dendrobium officinale wine according to claim 1, wherein the baking temperature in the step (3) is 120 ℃, and the baking time is 2 hours.
6. The preparation method of the dendrobium officinale wine according to claim 1, wherein the mass-volume ratio of the mixed powder to the white spirit in the step (4) is 5 g/L-10 g/L.
7. The preparation method of the dendrobium officinale wine according to claim 1, wherein the alcoholic strength of the white spirit in the step (4) is 43-53 degrees.
8. Dendrobium officinale wine, which is characterized by being prepared by the method of any one of claims 1 to 7.
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