CN103642625A - Composite fermentation type angelica sinensis health-care wine and production technology thereof - Google Patents
Composite fermentation type angelica sinensis health-care wine and production technology thereof Download PDFInfo
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Abstract
The invention discloses a composite fermentation type angelica sinensis health-care wine and a production technology thereof. The angelica sinensis health-care wine is prepared by taking angelica sinensis, matrimony vine and rice as raw materials and employing a composite fermentation production technology. The product is mile and refreshing in wine quality, unique in flavor and high in nutritive value, basically keeps the natural nutritional components in angelica sinensis, is abundant in angelica polysaccharide, multiple amino acids, vitamins, flavones and mineral matter which are essential for human body, and has the efficacy of enriching blood, activating blood, regulating menstruation, relieving pain, moistening intestines, relaxing bowel, alleviating fatigue, resisting and preventing ageing, raising spirit, maintaining beauty and the like. The advantages comprise that by employing the ultrasonic-assisted extraction technology and through the microbial fermentation effect, the extraction rate of active substances is high, and the nutritive value of the angelica sinensis health-care wine is improved; by performing composite fermentation on angelica sinensis extraction liquid, matrimony vine juice and rice saccharification liquid, the nutritive level of the angelica sinensis health-care wine is improved; and by employing the millipore membrane filtering production technology, the product is high in clarity degree, good in disinfection effect and impurity-removal effect and thorough in disinfection effect, replaces the conventional pasteurization method, and is small in nutritional component loss.
Description
Technical field
The present invention relates to a kind of complex ferment type Chinese angelica root health wine and preparation method thereof, belong to herbal health care field of food.
Background technology
In recent years, raising day by day along with standard of living, people's health perception is more and more stronger, the consumption of health-product market and purchasing power also constantly increase, particularly herbal health care product contains extremely abundant nutritive ingredient, and not only amino acid A wide selection of colours and designs wherein, is rich in the various trace elements such as potassium, calcium, and VITAMIN, be deeply subject to human consumer's favor.Fermented type health promoting wine not only contains the active nutrient component that in vegetable Chinese herbal medicine, human body is had health-care effect, and produce during the fermentation a large amount of various nutritive ingredients (as sugar, protein, essential amino acid etc.), appropriateness is drunk and can be played good health-care effect, becomes the tool of herbal health care field of food and even the whole field of health care food product of development prospect.
When being classified as the dry root of umbelliferae angelica.Main product in Gansu, the ground such as Yunnan, Sichuan, Shaanxi, Hubei.It is warm in nature, and taste is sweet, pungent.Radix Angelicae Sinensis, the thoughts of returning home, the spleen channel.Having enriches blood invigorates blood circulation, menstruction regulating and pain relieving, the effect relaxing bowel.It is that gas medicine in blood, hematopoietic are wanted.Sallow for the deficiency of blood, dizzy palpitaition, menoxenia, through closing dysmenorrhoea, rheumatic arthralgia, injury from falling down.Before more than 2,000 years, the ancient china people treat disease with it, and so far, Radix Angelicae Sinensis still has been widely used clinical, have saying of ten side's rules for doing division with a one-digit divisor on the abacus.Modern study result shows that Radix Angelicae Sinensis is increasing heart blood supply to cardiovascular systems, reduces myocardial consumption of oxygen, protection myocardial cell; Vasodilation, reduces vascular resistance, improves the effects such as organic blood flow volume, and Radix Angelicae Sinensis has antitumor, antibacterial, anticancer, anti-ageing prevent always, promote hematopoiesis and beautification function.
Matrimony vine is the herbal medicine of the tool using value of China's healthcare field and application prospect, at present the main medicinal kind of matrimony vine be lycium barbarum (
lycium barbarum L.), matrimony vine whole body is precious, according to LI Shi-Zhen < < Compendium of Materia Medica > >, records " hard smart bone, goes fatigue for matrimony vine, kidney-tonifying sperm-generating; nourishing the liver, improving eyesight; easy color, bleaches, and improving eyesight is calmed the nerves, and makes us long-lived ".It is rich in various active material, and one of lycium barbarum polysaccharide (LBP) is its main active ingredient, have increase white corpuscle active, promote that liver cell is newborn, have immunomodulatory, antitumor, protect the liver, step-down, the hypoglycemic anti-ageing multiple effect of waiting for a long time.
The present invention is classified as prescription basis to work as, compatibility matrimony vine, be aided with rice, utilize high reactivity fermentation by saccharomyces cerevisiae to there is the herbal medicine of health-care effect, prepare a kind of new health promoting wine with Radix Angelicae Sinensis and the dual health benefit of matrimony vine, both retained the medical health care effect of the herbal medicine such as Radix Angelicae Sinensis, matrimony vine, expanded the application approach of Chinese herbal health care wine, the sweet-smelling that has kept again wine, it is the characteristic Chinese herbal health care wine of a kind of nutritious, instant edible, unique flavor, applicable multiple drunk by people, meet the demand of people to health-care food.
Summary of the invention
The object of the present invention is to provide a kind of complex ferment type Chinese angelica root health wine and production technique thereof, it is that raw material is prepared Chinese angelica root health wine by complex ferment production technique that Radix Angelicae Sinensis, matrimony vine, rice are selected in this invention, this product vinosity gentleness is tasty and refreshing, unique flavor, be of high nutritive value, the basic natural nutrient component keeping in Radix Angelicae Sinensis, and be rich in Radix Angelicae Sinensis polysaccharide, multiple amino acids, VITAMIN, flavones and the mineral substance of needed by human body, having enriches blood invigorates blood circulation, menstruction regulating and pain relieving, relaxes bowel, alleviating fatigue, anti-ageing anti-old, the effects such as beauty treatment of refreshing oneself.
For achieving the above object, the technical solution adopted in the present invention is:
The invention provides a kind of complex ferment type Chinese angelica root health wine, it is characterized in that: fermented type Chinese angelica root health wine is to be made by high reactivity fermentation by saccharomyces cerevisiae composite fermentation liquid.
Above-mentioned composite fermentation liquid is the mixed solution of angelica extract, wolfberry juice and rice saccharified liquid, and each component proportion is: angelica extract 15～20%, wolfberry juice 8～12%, rice saccharified liquid 68～77%.
Described angelica extract is by following method preparation: it is 7.5～8.0(Na that the Radix Angelicae Sinensis dry product after pulverizing is dipped in to pH
2cO
3adjusting), in pure water, solid-liquid ratio is 1:3～5; Lixiviate 20～30min under ultrasonic wave subsidiary conditions, 60～70 ℃ of extraction temperatures, obtain angelica extract after lixiviate finishes.
Described wolfberry juice is prepared by following method: take a certain amount of matrimony vine, add the water of 10 times, put into 75 ℃ of water-baths and soak 2 ~ 3h, then making beating.
Described rice saccharified liquid is prepared by following method: selection pure white is full, nothing is gone mouldy, the rice of free from extraneous odour, and water rinses, and drips clean pulp-water; Be placed in clean container and flood with clear water, water addition ratio example is 300mL water/100g rice, and dipping temperature is controlled at 60 ℃ of left and right, and dipping time is controlled at 24h; 121 ℃ of boiling 30min, require rice grain soft after boiling, ripe and do not stick with paste, outer soft, interior without the white heart in hard; Well-done rice is worn into Rice & peanut milk in organizing pulverizer, add 2% α-amylase, 70 ℃ of liquefaction 30min, liquefy as infuscated dilute liquid; Temperature control saccharification under constant temperature, saccharification pH is controlled at 4.5～5.5, and saccharifying enzyme add-on is 1.5%, and saccharification temperature is 60 ℃ of amylase optimum temperatures, and saccharification time is 2～3h, filters and makes rice saccharified liquid.
The invention provides a kind of complex ferment type Chinese angelica root health wine and production technique thereof, it is characterized in that: complex ferment type Chinese angelica root health wine is prepared by following method: angelica extract, wolfberry juice and rice saccharified liquid are mixed in proportion to allotment, add 0.20% (NH
4)
2sO
4, 0.15% KH
2pO
4, 0.10%MgSO
4; Add the dry yeast after activation, inoculum size is 6～10%; Temperature controlled fermentation under slow agitation condition, leavening temperature is controlled at 26～28 ℃, and fermentation time is 48～72h; After fermentation ends, by coarse filtration method, realize slag liquid separated; For promoting the stable and clarification of wine body, wine liquid is placed under 0～10 ℃ of condition to ageing 20～30 days; The alcoholic strength 10%～12% of adjustment Chinese angelica root health wine/(
v/v), add 1～1.5g/L inositol, 1～2g/L taurine, 5～10g/L citric acid, 5～10g/L oligomeric isomaltose, 5～20g/L honey; With aperture, be the micro-pore-film filtration Chinese angelica root health wine of 0.15 μ m; In sterile filling production line, filling and sealing makes complex ferment type Chinese angelica root health wine.
The invention provides a kind of complex ferment type Chinese angelica root health wine and production technique thereof, in technique, α-amylase used, saccharifying enzyme are the delicatessen food level product that letter (Denmark) Bioisystech Co., Ltd of Novi produces; Fermented yeast used is commercially available Angel TH Active Dry Yeast.
The invention provides a kind of complex ferment type Chinese angelica root health wine and production technique thereof, wherein the product feature of Chinese angelica root health wine be the wine degree of Chinese angelica root health wine be 10%～12%/(
v/v), sugar degree≤4 g/L, total acid (in oxysuccinic acid) 5～8 g/L, volatile acid (with acetometer) < 1.1 g/L, sugar-free extract>=17 g/L; Chinese angelica root health wine and women-sensual pursuits pool is red-brown, sparkling and crystal-clear transparent, no suspended substance and throw out; Entrance is soft pure and honest, comfortable tasty and refreshing, and all tastes are coordinated.
The invention provides a kind of complex ferment type Chinese angelica root health wine and production technique thereof, wherein the product of Chinese angelica root health wine has to enrich blood and invigorates blood circulation, and menstruction regulating and pain relieving relaxes bowel, the effect of alleviating fatigue, anti-ageing anti-old, the beauty treatment of refreshing oneself; Transformation Application of the present invention not only can change drinks consumption result, meets the demand of the people to health-care food, is of value to national health, and can high-valuedly makes full use of Radix Angelicae Sinensis resource, increases the Radix Angelicae Sinensis growing area people's income, drives farmer richness.
The invention provides a kind of complex ferment type Chinese angelica root health wine and production technique thereof, it is advantageous that: the one, adopt ultrasonic-assisted extraction technique, and during the fermentation by the Degradation of microorganism, promoted the extraction yield of active substance, improved the nutritive value of Chinese angelica root health wine; The 2nd, adopt angelica extract, wolfberry juice and rice saccharified liquid complex ferment, both guaranteed the sugared content in initial fermented liquid, improved again the trophic level of Chinese angelica root health wine; The 3rd, adopt complex ferment technique, to compare health promoting wine and blend production technique and have more advantage, product taste and trophic level are higher; The 4th, the production technique of employing micro-pore-film filtration, product clarity is high, degerming, good impurity removing effect, sterilising effect is thorough, has substituted traditional pasteurization, and in product, nutritive ingredient loss is little.
Embodiment
embodiment 1:
With Radix Angelicae Sinensis, matrimony vine and rice complex ferment, prepare Chinese angelica root health wine, its concrete production technique is as follows:
1) angelica extract preparation: it is 7.5～8.0(Na that the Radix Angelicae Sinensis dry product after pulverizing is dipped in to pH
2cO
3adjusting), in pure water, solid-liquid ratio is 1:3; Lixiviate 20～30min under ultrasonic wave subsidiary conditions, 60～70 ℃ of extraction temperatures, obtain angelica extract after lixiviate finishes;
2) wolfberry juice preparation: take a certain amount of matrimony vine, add the water of 10 times, put into 75 ℃ of water-baths and soak 2 ~ 3h, then making beating;
3) rice saccharified liquid preparation: selection pure white is full, nothing is gone mouldy, the rice of free from extraneous odour, and water rinses, and drips clean pulp-water; Be placed in clean container and flood with clear water, water addition ratio example is 300mL water/100g rice, and dipping temperature is controlled at 60 ℃ of left and right, and dipping time is controlled at 24h; 121 ℃ of boiling 30min, require rice grain soft after boiling, ripe and do not stick with paste, outer soft, interior without the white heart in hard; Well-done rice is worn into Rice & peanut milk in organizing pulverizer, add 2% α-amylase, 70 ℃ of liquefaction 30min, liquefy as infuscated dilute liquid; Temperature control saccharification under constant temperature, saccharification pH is controlled at 4.5～5.5, and saccharifying enzyme add-on is 1.5%, and saccharification temperature is 60 ℃ of amylase optimum temperatures, and saccharification time is 2～3h, filters and makes rice saccharified liquid;
4) composite fermentation liquid allotment: angelica extract, wolfberry juice and rice saccharified liquid, according to 15%, 12%, 73% ratio mixing preparation, are added to 0.20% (NH
4)
2sO
4, 0.15% KH
2pO
4, 0.1%MgSO
4;
5) add starter: add the dry yeast after activation, inoculum size is 8%;
6) fermentation: temperature controlled fermentation under slow agitation condition, leavening temperature is controlled at 26～28 ℃, and fermentation time is 48h;
7) slag liquid is separated: after fermentation ends, by filtration method, realize slag liquid separated;
8) ageing: wine liquid is placed under 0～10 ℃ of condition to ageing 20～30 days;
9) allotment: the alcoholic strength 10%～12% of adjustment Chinese angelica root health wine/(
v/v), in following ratio, add 1g/L inositol, 1g/L taurine, 10g/L citric acid, 5g/L oligomeric isomaltose, 10g/L honey;
10) micro-pore-film filtration: be the micro-pore-film filtration Chinese angelica root health wine of 0.15 μ m with aperture;
11) sterile filling sealing: filling and sealing in sterile filling production line.
embodiment 2:
With Radix Angelicae Sinensis, matrimony vine and rice complex ferment, prepare Chinese angelica root health wine, its concrete production technique is as follows:
1) angelica extract preparation: it is 7.5～8.0(Na that the Radix Angelicae Sinensis dry product after pulverizing is dipped in to pH
2cO
3adjusting), in pure water, solid-liquid ratio is 1:4; Lixiviate 20～30min under ultrasonic wave subsidiary conditions, 60～70 ℃ of extraction temperatures, obtain angelica extract after lixiviate finishes;
2) wolfberry juice preparation: take a certain amount of matrimony vine, add the water of 10 times, put into 75 ℃ of water-baths and soak 2 ~ 3h, then making beating;
3) rice saccharified liquid preparation: selection pure white is full, nothing is gone mouldy, the rice of free from extraneous odour, and water rinses, and drips clean pulp-water; Be placed in clean container and flood with clear water, water addition ratio example is 300mL water/100g rice, and dipping temperature is controlled at 60 ℃ of left and right, and dipping time is controlled at 24h; 121 ℃ of boiling 30min, require rice grain soft after boiling, ripe and do not stick with paste, outer soft, interior without the white heart in hard; Well-done rice is worn into Rice & peanut milk in organizing pulverizer, add 2% α-amylase, 70 ℃ of liquefaction 30min, liquefy as infuscated dilute liquid; Temperature control saccharification under constant temperature, saccharification pH is controlled at 4.5～5.5, and saccharifying enzyme add-on is 1.5%, and saccharification temperature is 60 ℃ of amylase optimum temperatures, and saccharification time is 2～3h, filters and makes rice saccharified liquid;
4) composite fermentation liquid allotment: angelica extract, wolfberry juice and rice saccharified liquid, according to 20%, 8%, 72% ratio mixing preparation, are added to 0.20% (NH
4)
2sO
4, 0.15% KH
2pO
4, 0.1%MgSO
4;
5) add starter: add the dry yeast after activation, inoculum size is 7%;
6) fermentation: temperature controlled fermentation under slow agitation condition, leavening temperature is controlled at 26～28 ℃, and fermentation time is 60h;
7) slag liquid is separated: after fermentation ends, by filtration method, realize slag liquid separated;
8) ageing: wine liquid is placed under 0～10 ℃ of condition to ageing 20～30 days;
9) allotment: the alcoholic strength 10%～12% of adjustment Chinese angelica root health wine/(
v/v), in following ratio, add 1.5g/L inositol, 2g/L taurine, 10g/L citric acid, 10g/L oligomeric isomaltose, 10g/L honey;
10) micro-pore-film filtration: be the micro-pore-film filtration Chinese angelica root health wine of 0.15 μ m with aperture;
11) sterile filling sealing: filling and sealing in sterile filling production line.
embodiment 3:
With Radix Angelicae Sinensis, matrimony vine and rice complex ferment, prepare Chinese angelica root health wine, its concrete production technique is as follows:
1) angelica extract preparation: it is 7.5～8.0(Na that the Radix Angelicae Sinensis dry product after pulverizing is dipped in to pH
2cO
3adjusting), in pure water, solid-liquid ratio is 1:5; Lixiviate 20～30min under ultrasonic wave subsidiary conditions, 60～70 ℃ of extraction temperatures, obtain angelica extract after lixiviate finishes;
2) wolfberry juice preparation: take a certain amount of matrimony vine, add the water of 10 times, put into 75 ℃ of water-baths and soak 2 ~ 3h, then making beating;
3) rice saccharified liquid preparation: selection pure white is full, nothing is gone mouldy, the rice of free from extraneous odour, and water rinses, and drips clean pulp-water; Be placed in clean container and flood with clear water, water addition ratio example is 300mL water/100g rice, and dipping temperature is controlled at 60 ℃ of left and right, and dipping time is controlled at 24h; 121 ℃ of boiling 30min, require rice grain soft after boiling, ripe and do not stick with paste, outer soft, interior without the white heart in hard; Well-done rice is worn into Rice & peanut milk in organizing pulverizer, add 2% α-amylase, 70 ℃ of liquefaction 30min, liquefy as infuscated dilute liquid; Temperature control saccharification under constant temperature, saccharification pH is controlled at 4.5～5.5, and saccharifying enzyme add-on is 1.5%, and saccharification temperature is 60 ℃ of amylase optimum temperatures, and saccharification time is 2～3h, filters and makes rice saccharified liquid;
4) composite fermentation liquid allotment: angelica extract, wolfberry juice and rice saccharified liquid, according to 18%, 10%, 72% ratio mixing preparation, are added to 0.20% (NH
4)
2sO
4, 0.15% KH
2pO
4, 0.1%MgSO
4;
5) add starter: add the dry yeast after activation, inoculum size is 6%;
6) fermentation: temperature controlled fermentation under slow agitation condition, leavening temperature is controlled at 26～28 ℃, and fermentation time is 72h;
7) slag liquid is separated: after fermentation ends, by filtration method, realize slag liquid separated;
8) ageing: wine liquid is placed under 0～10 ℃ of condition to ageing 20～30 days;
9) allotment: the alcoholic strength 10%～12% of adjustment Chinese angelica root health wine/(
v/v), in following ratio, add 1.2g/L inositol, 1.5g/L taurine, 8g/L citric acid, 5g/L oligomeric isomaltose, 10g/L honey;
10) micro-pore-film filtration: be the micro-pore-film filtration Chinese angelica root health wine of 0.15 μ m with aperture;
11) sterile filling sealing: filling and sealing in sterile filling production line.
Above embodiment is only for technical scheme of the present invention is described, but not is limited; Although with reference to previous embodiment, to being had been described in detail by invention, for the person of ordinary skill of the art, the technical scheme that still can record previous embodiment is modified, or part technical characterictic is wherein equal to replacement; And to these modifications or replacement, do not make the spirit and scope of essence disengaging the present invention technical scheme required for protection of appropriate technical solution.
Claims (3)
1. a complex ferment type Chinese angelica root health wine, is characterized in that: take Radix Angelicae Sinensis, matrimony vine and rice as raw material, by composite fermentation liquid, utilize high reactivity fermentation by saccharomyces cerevisiae to make.
2. composite fermentation liquid according to claim 1, it is characterized in that: composite fermentation liquid is the mixed solution of angelica extract, wolfberry juice and rice saccharified liquid, and each component proportion is: angelica extract 15～20%, wolfberry juice 8～12%, rice saccharified liquid 68～77%.
3. complex ferment type Chinese angelica root health wine producing process according to claim 1, it is characterized in that: complex ferment type Chinese angelica root health wine is prepared in following method: angelica extract, wolfberry juice and rice saccharified liquid, in ratio mixing preparation claimed in claim 2, are added to 0.20% (NH
4)
2sO
4, 0.15% KH
2pO
4, 0.10%MgSO
4; Add the dry yeast after activation, inoculum size is 6～10%; Temperature controlled fermentation under slow agitation condition, leavening temperature is controlled at 26～28 ℃, and fermentation time is 48～72h; After fermentation ends, by coarse filtration method, realize slag liquid separated; For promoting the stable and clarification of wine body, wine liquid is placed under 0～10 ℃ of condition to ageing 20～30 days; The alcoholic strength 10%～12% of adjustment Chinese angelica root health wine/(
v/v), add 1～1.5g/L inositol, 1～2g/L taurine, 5～10g/L citric acid, 5～10g/L oligomeric isomaltose, 5～20g/L honey; With aperture, be the micro-pore-film filtration Chinese angelica root health wine of 0.15 μ m; In sterile filling production line, filling and sealing makes complex ferment type Chinese angelica root health wine.
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| CN103642625B (en) | 2016-07-27 |
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