CN1346880A - Process for brewing gingko leaf wine - Google Patents

Process for brewing gingko leaf wine Download PDF

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Publication number
CN1346880A
CN1346880A CN 01131750 CN01131750A CN1346880A CN 1346880 A CN1346880 A CN 1346880A CN 01131750 CN01131750 CN 01131750 CN 01131750 A CN01131750 A CN 01131750A CN 1346880 A CN1346880 A CN 1346880A
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China
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rice
ginkgo
ginkgo leaf
fermentation
white
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CN 01131750
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CN1140623C (en
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王保国
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Zhao Youhao
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Zhao Youhao
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Abstract

A process for preparing gingko leaf wine includes washing, drying and breaking gingko leaves, soaking in water containing white rot fungus for 2-4 days, soaking rice in it until all liquid is absorbed by rice, steaming the gingko leaves and rice for 1 hr, quick cooling to 50 deg.C, mixing it with yeast, cooling to 30 deg.c, charging in fermentor, and fermenting. Its advantages are high content of flavone (0.8625 mg/ml), and unique taste.

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, and common people are difficult to bear, and also are 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 compares Ginkgo Leaf and rice wine co-fermentation with existing blended liquor, have 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 with costliness many, non-common people can enjoy.
2, the technology of production ginkgo leaves liquor is simple, cheap.Because various active ingredients, pharmaceutical compositions leaching yield height are example with the flavones, and are higher at least more than 1 times than existing all kinds of extraction methods, thus 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 alcohol, mouthfeel is mellow, taste obviously is better than the YINGXINGJIU of blending, and is particularly suitable for being not good at the alcohol user and takes.
5, because interior flavones of wine and lactone isoreactivity component content height have obvious therapeuticing and health effect to cardiovascular and cerebrovascular diseases, senile dementia and multiple other disease.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, go into a coma and have a stomach upset, only need drink a little, just can relief of symptoms in short several minutes, the beyond thought effect of relieving the effect of alcohol is arranged.

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.
CNB011317507A 2001-10-16 2001-10-16 Process for brewing gingko leaf wine Expired - Fee Related CN1140623C (en)

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Application Number Priority Date Filing Date Title
CNB011317507A CN1140623C (en) 2001-10-16 2001-10-16 Process for brewing gingko leaf wine

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
CNB011317507A CN1140623C (en) 2001-10-16 2001-10-16 Process for brewing gingko leaf wine

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CN1140623C CN1140623C (en) 2004-03-03

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Cited By (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN100408666C (en) * 2004-03-10 2008-08-06 张积权 Cone chestnut wine and preparation method thereof
CN101597553A (en) * 2009-01-15 2009-12-09 孔赟荣 From ginkgo, extract ginkgo powder and the method for preparing gingko healthy wine
CN102936550A (en) * 2012-11-28 2013-02-20 山东轻工业学院 Making method of gingko wine
CN104664373A (en) * 2015-02-06 2015-06-03 杨军 Ginkgo leaf extract

Cited By (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN100408666C (en) * 2004-03-10 2008-08-06 张积权 Cone chestnut wine and preparation method thereof
CN101597553A (en) * 2009-01-15 2009-12-09 孔赟荣 From ginkgo, extract ginkgo powder and the method for preparing gingko healthy wine
CN101597553B (en) * 2009-01-15 2013-08-14 孔赟荣 Method for extracting gingko powder from gingkoes and preparing gingko healthy wine
CN102936550A (en) * 2012-11-28 2013-02-20 山东轻工业学院 Making method of gingko wine
CN104664373A (en) * 2015-02-06 2015-06-03 杨军 Ginkgo leaf extract

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