CN116769554A - Method for producing radix codonopsis yellow wine based on ultrasonic-assisted extraction - Google Patents
Method for producing radix codonopsis yellow wine based on ultrasonic-assisted extraction Download PDFInfo
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- CN116769554A CN116769554A CN202210222869.5A CN202210222869A CN116769554A CN 116769554 A CN116769554 A CN 116769554A CN 202210222869 A CN202210222869 A CN 202210222869A CN 116769554 A CN116769554 A CN 116769554A
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- yellow wine
- radix codonopsis
- ultrasonic
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- 238000004519 manufacturing process Methods 0.000 title claims abstract description 9
- 241000756943 Codonopsis Species 0.000 title claims description 15
- 238000002137 ultrasound extraction Methods 0.000 title description 3
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 13
- 244000062793 Sorghum vulgare Species 0.000 claims abstract description 8
- 239000003814 drug Substances 0.000 claims abstract description 8
- 235000019713 millet Nutrition 0.000 claims abstract description 8
- 239000002994 raw material Substances 0.000 claims abstract description 8
- 238000000605 extraction Methods 0.000 claims abstract description 6
- 238000000855 fermentation Methods 0.000 claims abstract description 5
- 230000004151 fermentation Effects 0.000 claims abstract description 5
- 229910052500 inorganic mineral Inorganic materials 0.000 claims abstract description 4
- 239000011707 mineral Substances 0.000 claims abstract description 4
- 229910052712 strontium Inorganic materials 0.000 claims abstract description 4
- CIOAGBVUUVVLOB-UHFFFAOYSA-N strontium atom Chemical compound [Sr] CIOAGBVUUVVLOB-UHFFFAOYSA-N 0.000 claims abstract description 4
- 244000146462 Centella asiatica Species 0.000 claims abstract description 3
- 235000004032 Centella asiatica Nutrition 0.000 claims abstract description 3
- 229940079593 drug Drugs 0.000 claims abstract 2
- 239000007788 liquid Substances 0.000 claims description 3
- 230000010355 oscillation Effects 0.000 abstract description 2
- 241000007126 Codonopsis pilosula Species 0.000 description 7
- 230000000694 effects Effects 0.000 description 5
- 239000000463 material Substances 0.000 description 4
- 239000000047 product Substances 0.000 description 3
- 239000002904 solvent Substances 0.000 description 3
- 230000001954 sterilising effect Effects 0.000 description 3
- 238000004659 sterilization and disinfection Methods 0.000 description 3
- 244000144730 Amygdalus persica Species 0.000 description 2
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 description 2
- 235000006040 Prunus persica var persica Nutrition 0.000 description 2
- 240000004808 Saccharomyces cerevisiae Species 0.000 description 2
- 239000002253 acid Substances 0.000 description 2
- 238000002156 mixing Methods 0.000 description 2
- 235000016709 nutrition Nutrition 0.000 description 2
- 230000035764 nutrition Effects 0.000 description 2
- 238000003825 pressing Methods 0.000 description 2
- 238000002791 soaking Methods 0.000 description 2
- 235000019605 sweet taste sensations Nutrition 0.000 description 2
- 241000045403 Astragalus propinquus Species 0.000 description 1
- 241000208671 Campanulaceae Species 0.000 description 1
- 241001573881 Corolla Species 0.000 description 1
- 241000196324 Embryophyta Species 0.000 description 1
- 102000004190 Enzymes Human genes 0.000 description 1
- 108090000790 Enzymes Proteins 0.000 description 1
- 206010028980 Neoplasm Diseases 0.000 description 1
- 240000007594 Oryza sativa Species 0.000 description 1
- 235000007164 Oryza sativa Nutrition 0.000 description 1
- 241000209140 Triticum Species 0.000 description 1
- 235000021307 Triticum Nutrition 0.000 description 1
- 235000006533 astragalus Nutrition 0.000 description 1
- 230000036772 blood pressure Effects 0.000 description 1
- 210000004204 blood vessel Anatomy 0.000 description 1
- 235000013339 cereals Nutrition 0.000 description 1
- 238000002512 chemotherapy Methods 0.000 description 1
- 238000005352 clarification Methods 0.000 description 1
- 235000009508 confectionery Nutrition 0.000 description 1
- 238000001816 cooling Methods 0.000 description 1
- 230000018109 developmental process Effects 0.000 description 1
- 230000000916 dilatatory effect Effects 0.000 description 1
- 230000002708 enhancing effect Effects 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 230000011132 hemopoiesis Effects 0.000 description 1
- 230000036039 immunity Effects 0.000 description 1
- 239000012535 impurity Substances 0.000 description 1
- 238000002386 leaching Methods 0.000 description 1
- 210000004072 lung Anatomy 0.000 description 1
- 238000000034 method Methods 0.000 description 1
- 230000004089 microcirculation Effects 0.000 description 1
- 235000013336 milk Nutrition 0.000 description 1
- 239000008267 milk Substances 0.000 description 1
- 210000004080 milk Anatomy 0.000 description 1
- 239000000203 mixture Substances 0.000 description 1
- 238000004806 packaging method and process Methods 0.000 description 1
- 239000012466 permeate Substances 0.000 description 1
- 238000002360 preparation method Methods 0.000 description 1
- 238000001959 radiotherapy Methods 0.000 description 1
- 235000009566 rice Nutrition 0.000 description 1
- 210000000952 spleen Anatomy 0.000 description 1
- 238000010025 steaming Methods 0.000 description 1
- 238000003756 stirring Methods 0.000 description 1
- 238000003860 storage Methods 0.000 description 1
- 238000005728 strengthening Methods 0.000 description 1
- 230000001256 tonic effect Effects 0.000 description 1
- 230000017260 vegetative to reproductive phase transition of meristem Effects 0.000 description 1
Classifications
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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
- C12G3/02—Preparation of other alcoholic beverages by fermentation
- C12G3/021—Preparation of other alcoholic beverages by fermentation of botanical family Poaceae, e.g. wheat, millet, sorghum, barley, rye, or corn
- C12G3/022—Preparation of other alcoholic beverages by fermentation of botanical family Poaceae, e.g. wheat, millet, sorghum, barley, rye, or corn of botanical genus Oryza, e.g. rice
-
- 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
Abstract
In order to solve the problems that the traditional yellow wine has no standard, strong randomness, long production period, unquantified content of functional components and lack of product standard, the product adopts the underground water system of the asiatic centella asiatica with the elevation of more than 4000 meters and the mountain in the whole year, takes the original ecological, pollution-free and strontium (Sr) -rich mineral water as brewing water, takes the millet as raw material, controls the fermentation temperature to be 15-20 ℃ for producing the yellow wine, quantitatively prepares the pilose asiabell root yellow wine with stable drug property components by using ultrasonic oscillation to assist in extraction of the pilose asiabell root extract.
Description
Technical Field
A method for producing pilose asiabell root yellow wine based on ultrasonic auxiliary extraction belongs to the field of agricultural product processing and production.
Background
Radix Codonopsis (academic name: codonopsis pilosula (frank.) Nannf.) belonging to the genus Codonopsis of the family Campanulaceae, perennial herb, has milk. The stem base has a plurality of tumor-shaped stem marks, the root Chang Feida is in a spindle shape or spindle-shaped cylindrical shape, the stem is wound, sterile or the front end is colored, the yellow green or yellow white color is formed, the leaves are mutually grown on the main stem and the side branches, the petioles have short-hair, the leaves are oval or narrow oval, the edges of the leaves are provided with wavy blunt sawteeth, the upper surface is green, the lower surface is grey green, the flowers are singly grown on the branch ends, mutually grown or nearly grown with the petioles, the upper position of the corolla, the shape of a broad bell, the shape of a split regular triangle, the anther is long, the seeds are a plurality of seeds, the oval shape is formed, and the flowering results are 7-10 months. Mountain forest edges and bushes with the elevation 1560-3100 m in the north of the producing area. The radix codonopsis is a traditional tonic medicament commonly used in China, and is used as a superior product in the ancient times of radix codonopsis in Shanxi area, and has the effects of tonifying middle-jiao and Qi, strengthening spleen and benefiting lung. Radix Codonopsis has effects of enhancing immunity, dilating blood vessel, lowering blood pressure, improving microcirculation, and improving hematopoiesis. In addition, the composition has an effect of improving leucocyte drop caused by chemotherapy and radiotherapy. In 2018, the medicine is newly added as one of 9 medicinal and edible Chinese medicinal materials, and can be used as both medicine and food in limited application range and dosage.
The ultrasonic assisted solvent is adopted for extraction, and is characterized in that ultrasonic waves generate high-speed and strong cavitation effect and stirring effect to destroy cells of plant medicinal materials, so that the solvent permeates into the medicinal material cells, and the ultrasonic assisted solvent has the characteristics of high efficiency, short time, low temperature and wide adaptability.
The traditional radix codonopsis wine is prepared by soaking traditional Chinese medicinal materials such as radix codonopsis and astragalus membranaceus in southern yellow wine (taking glutinous rice as a fermentation raw material), and the healthy development of traditional Chinese medicine and traditional Chinese medicine is restricted without adopting a modern processing technology. The codonopsis pilosula extract which is extracted with the assistance of ultrasonic oscillation is added in the preparation process of the yellow wine production to produce the fresh and cool semi-sweet special yellow wine-codonopsis pilosula yellow wine, integrates the health care functions of millet and codonopsis pilosula, and has very strong nutrition and health care value.
Disclosure of Invention
In order to solve the problems that the traditional radix codonopsis yellow wine has no standard, strong randomness, long production period, unquantified content of medicinal components and lack of product standard, the invention adopts the underground water system of the mountain of the asiatic centella asiatica with the altitude of more than 4000 meters and the whole year, takes the original ecological, pollution-free and strontium-rich mineral water as brewing water, takes the millet as raw material, controls the fermentation temperature to be 15 ℃ -20 ℃ (the full bloom time of peach flowers) to produce the yellow wine, and adds the concentrated leaching liquid of the radix codonopsis pilosulae water extracted by ultrasonic wave assistance in the blending procedure, and adjusts sugar, acid and alcohol degree to prepare the radix codonopsis yellow wine with stable medicinal components. The yellow wine is clear and transparent, has soft and fresh sweet taste, has a yellow brown to dark brown color, is clear, transparent and glossy, is elegant and mellow, has soft, fresh and sweet taste, is fresh and cool, integrates the health care functions of millet and dangshen, and has strong nutrition and health care value.
Detailed Description
Step one, starting production in the time of full bloom of peach blossom in the current year, selecting high-quality millet produced in the current year as a raw material, and removing impurities for later use;
step two, soaking the brewing raw material obtained in the step one in strontium-rich mineral water for 24-36 hours, wherein the water surface is 10cm higher than the water surface;
steaming the soaked millet obtained in the second step for 30min until the millet grains are soft and cooked, and cooling for later use;
step four, putting the brewing raw material obtained in the step three into a cylinder, mixing 1.0% -2.5% of sweet wine medicine, 0.2% -0.3% of saccharifying enzyme, 10% -15% of Wen Dongxiao wheat flower yeast and 2.0% -2.4% of aroma-producing yeast, carrying out saccharification fermentation, and maintaining the pH between 3.4 and 3.6 at 15-20 ℃ for 36-48 h;
step five, the fermented brewing raw materials in the step four are subjected to filter pressing and clarification, and the raw wine obtained by filter pressing is concentrated into a wine storage tank to be naturally precipitated below 10 ℃ for later use;
step six, wine is decocted, a cabinet type sterilizer for yellow wine is subjected to high-temperature instantaneous sterilization (90 ℃ to 95 ℃), and the wine base is hermetically stored after the wine base is ripe;
and step seven, ultrasonic vibration is used for assisting in extracting the effective components of the codonopsis pilosula, the codonopsis pilosula to be extracted is crushed to more than 60 meshes, the feed-liquid ratio is 2:8, the extraction is carried out in an ultrasonic extraction device for 60 minutes, the codonopsis pilosula residues are filtered out, the extract is compounded with the yellow wine obtained in the step six according to the standard, and the sugar, acid and alcohol degree adjustment is carried out, then the packaging and sterilization are carried out, and the codonopsis pilosula yellow wine is obtained after the sterilization at 85 ℃ for 15-20 minutes.
Claims (1)
1. A method for producing radix codonopsis yellow wine based on ultrasonic auxiliary extraction is characterized in that the yellow wine adopts a mountain underground water system with the elevation of more than 4000 meters and the annual asiatic centella asiatica of the elevation of more than 4000 meters, raw ecological, pollution-free and strontium (Sr) -rich mineral water is used as brewing water, millet is used as raw material, fermentation temperature is controlled at 15-20 ℃, and radix codonopsis extract liquid extracted by ultrasonic vibration auxiliary extraction is quantitatively prepared to prepare the radix codonopsis yellow wine with stable drug property component.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202210222869.5A CN116769554A (en) | 2022-03-09 | 2022-03-09 | Method for producing radix codonopsis yellow wine based on ultrasonic-assisted extraction |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202210222869.5A CN116769554A (en) | 2022-03-09 | 2022-03-09 | Method for producing radix codonopsis yellow wine based on ultrasonic-assisted extraction |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN116769554A true CN116769554A (en) | 2023-09-19 |
Family
ID=87994996
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN202210222869.5A Pending CN116769554A (en) | 2022-03-09 | 2022-03-09 | Method for producing radix codonopsis yellow wine based on ultrasonic-assisted extraction |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN116769554A (en) |
Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN112410149A (en) * | 2020-12-17 | 2021-02-26 | 江南大学 | Production method of millet yellow wine |
-
2022
- 2022-03-09 CN CN202210222869.5A patent/CN116769554A/en active Pending
Patent Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN112410149A (en) * | 2020-12-17 | 2021-02-26 | 江南大学 | Production method of millet yellow wine |
Non-Patent Citations (1)
| Title |
|---|
| 郝文;: "板栗糯米酒的加工技术", 农家顾问, no. 23, pages 54 * |
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| PB01 | Publication | ||
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