CN110885734A - Rice wine beverage capable of enhancing immunity and preparation method thereof - Google Patents
Rice wine beverage capable of enhancing immunity and preparation method thereof Download PDFInfo
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- C12H1/04—Pasteurisation, sterilisation, preservation, purification, clarification, or ageing of alcoholic beverages combined with removal of precipitate or added materials, e.g. adsorption material with the aid of ion-exchange material or inert clarification material, e.g. adsorption material
- C12H1/0416—Pasteurisation, sterilisation, preservation, purification, clarification, or ageing of alcoholic beverages combined with removal of precipitate or added materials, e.g. adsorption material with the aid of ion-exchange material or inert clarification material, e.g. adsorption material with the aid of organic added material
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Abstract
The invention discloses a rice wine beverage capable of enhancing immunity, which comprises 76-80 parts by weight of original pulp rice wine, 18-20 parts by weight of cordyceps militaris and rhizoma polygonati concentrated solution, 1-2 parts by weight of concentrated fruit juice, 0.5-1.0 part by weight of trehalose and 0.04-0.08 part by weight of antioxidant; wherein the concentrated fruit juice comprises one or more of concentrated apple juice, concentrated pear juice, concentrated pineapple juice and concentrated loquat juice, and the antioxidant comprises one or two of ascorbic acid and D-sodium erythorbate; the invention also discloses a preparation method of the rice wine beverage, which comprises the following steps: s1, weighing; s2, blending; s3, clarifying; s4, filling and sterilizing; the invention has unique, scientific and reasonable formula; proper leaching conditions can effectively extract polysaccharide active ingredients in cordyceps militaris and rhizoma polygonati; the obtained rice wine beverage not only has rich taste, sweet and sour taste, attractive color and luster, and clear and transparent appearance, but also is rich in polysaccharide active ingredients, and has the health-care effects of enhancing immunity, resisting fatigue and the like.
Description
Technical Field
The invention relates to the technical field of food processing, in particular to a rice wine beverage capable of enhancing immunity and a preparation method thereof.
Background
The cordyceps militaris is also called as cordyceps militaris, is a new resource food, contains nutritional ingredients such as protein, amino acid, multivitamin and mineral substances and active ingredients such as cordyceps militaris polysaccharide, cordyceps militaris element, cordyceps militaris acid, carotenoid and superoxide dismutase, and has high nutritional and health-care values. The Chinese medicine considers that the cordyceps militaris is sweet in taste and neutral in nature, enters lung and kidney channels, and has the effects of strengthening body resistance, tonifying qi, tonifying lung, relieving asthma, nourishing kidney, replenishing vital essence, tonifying spleen, soothing nerves and the like; modern pharmacological studies show that the cordyceps militaris has the effects of enhancing immunity, reducing blood sugar and blood fat, resisting oxidation, resisting fatigue, resisting tumors and the like.
Rhizoma Polygonati is dried rhizome of plant of Polygonatum of Liliaceae, is a food and medicine dual-purpose food resource for nourishing yin and moistening dryness, and contains chemical components such as polysaccharide, amino acids, multiple vitamins and minerals, saponin, flavone, lignan, and alkaloid. The traditional Chinese medicine considers that the sealwort is sweet in taste and neutral in nature, and has the effects of nourishing yin, moistening lung, tonifying spleen and nourishing kidney, and the sealwort enters spleen, lung and kidney channels; modern pharmacological studies show that the sealwort has the effects of enhancing immunity, reducing blood sugar, reducing blood fat, resisting fatigue, resisting aging and the like.
The patent with application number 201610444544.6 provides a preparation method of cordyceps militaris wine. According to the method, part of white spirit is used for leaching to respectively prepare cordyceps militaris mother liquor, maca powder extracting solution, medlar extracting solution and longan aril extracting solution, and then the extracting solutions are uniformly mixed with the rest white spirit to obtain the cordyceps militaris wine. The preparation method of the cordyceps militaris mother liquor comprises the steps of adding water into cordyceps militaris for moistening, steaming, cooling, adding 40-60% vol white spirit with the weight 6-18 times that of the cordyceps militaris for leaching for 5-10 days, filtering, taking filtrate, adding 40-60% vol white spirit with the weight 5-10 times that of the filter residue for leaching for 5-10 days, filtering, combining the filtrates, standing for 1-3 months at room temperature or freezing for 3-7 days at the temperature of-5-20 ℃, and taking supernatant for filtering. Although the alcohol-soluble ingredients in the cordyceps militaris can be effectively utilized by the cordyceps militaris wine prepared by the method, and the unique fresh and fragrant of the ingredients are kept, the polysaccharide active ingredients with stronger water solubility in the cordyceps militaris are difficult to effectively extract by adopting the white spirit with higher alcoholic strength as an extraction solvent, and the production period is longer and the production cost is higher due to overlong extraction and room-temperature standing clarification time. In addition, the product has higher alcohol content (35-55% vol), which limits the drinking population.
The application number 201710486710.3 provides a preparation method of a polygonatum rhizome rice wine, which comprises the steps of drying polygonatum rhizome, astragalus root, kudzuvine root, pawpaw, dandelion and polygonatum odoratum, carrying out superfine grinding, mixing the obtained product with steamed sticky rice and sweet wine yeast by adding water, fermenting at the temperature of 28-38 ℃ for 30-40 h, preserving at the temperature of 20-25 ℃ for 2-3 weeks, filtering, clarifying and filling to obtain the polygonatum rhizome rice wine. Although the fermentation and aging process can dissolve out the micro-molecular substances in the rhizoma polygonati after the superfine grinding, the active ingredients of macromolecular polysaccharides in the rhizoma polygonati are difficult to dissolve out at a lower temperature, and the production cost can be obviously increased by the superfine grinding process. In addition, the obtained polygonatum sibiricum rice wine is not rich in taste.
Although the above patent documents provide methods for preparing cordyceps militaris wine and polygonatum sibiricum rice wine, no technical scheme has been proposed for a rice wine beverage which can make cordyceps militaris and polygonatum sibiricum synergia, has high extraction rate of active ingredients, rich taste, simple production process and low production cost.
Therefore, a rice wine beverage which can enable cordyceps militaris and rhizoma polygonati to synergically, is high in active ingredient extraction rate, rich in taste, simple in production process and low in production cost is urgently needed.
Disclosure of Invention
The invention aims to overcome the defects of the prior art and provide a rice wine beverage capable of enhancing immunity and a preparation method thereof so as to achieve the effects of simple production process, reduction of production cost and alcoholic strength, high extraction rate of active ingredients, capability of realizing synergistic interaction of cordyceps militaris and rhizoma polygonati and rich taste.
The purpose of the invention is realized by the following technical scheme: a rice wine beverage capable of enhancing immunity comprises, by weight, 76-80 parts of original rice wine, 18-20 parts of cordyceps militaris and rhizoma polygonati concentrated solution, 1-2 parts of concentrated fruit juice, 0.5-1.0 part of trehalose and 0.04-0.08 part of antioxidant.
Further, the preparation method of the protoplasm rice wine comprises the steps of soaking, steaming, yeast mixing, saccharifying, inoculating, fermenting, squeezing and ageing the glutinous rice to obtain the protoplasm rice wine with the alcoholic strength of 8-12 vol%.
Further, the preparation method of the cordyceps militaris and polygonatum sibiricum concentrated solution comprises the following steps:
s1, crushing: pulverizing Cordyceps militaris and rhizoma Polygonati to obtain pulverized material; the mass ratio of the cordyceps militaris to the sealwort is 4-5: 1;
s2, primary leaching: mixing the crushed materials with the soak solution I, performing primary leaching, and filtering to obtain filter residues and a filtrate I; the mass ratio of the crushed materials to the soak solution I is 1: 20-25;
s3, secondary leaching: mixing the filter residue with the soak solution II, leaching for the second time, and filtering to obtain a filtrate II; the mass ratio of the crushed materials to the soak solution II is 1: 10-15;
s4, concentrating: and uniformly mixing the filtrate I and the filtrate II, and concentrating to 50% of the total volume of the filtrate I and the filtrate II to obtain the cordyceps militaris and polygonatum sibiricum concentrated solution.
Further, the cordyceps militaris and the rhizoma polygonati are both dry products.
Further, the soaking solution I and the soaking solution II are both water.
Further, the primary leaching and the secondary leaching are carried out at the temperature of 80-90 ℃ for 30-40 min.
Further, the concentrated fruit juice comprises one or more of concentrated apple juice, concentrated pear juice, concentrated pineapple juice and concentrated loquat juice.
Further, the antioxidant comprises one or two of ascorbic acid and D-sodium erythorbate.
A preparation method of a cordyceps militaris, rhizoma polygonati and rice wine beverage capable of enhancing immunity comprises the following steps:
s1, weighing: weighing the raw stock rice wine, the cordyceps militaris and rhizoma polygonati concentrated solution, the concentrated fruit juice, trehalose and an antioxidant according to the proportion;
s2, blending: mixing the cordyceps militaris and polygonatum sibiricum concentrated solution with the original pulp rice wine, adding concentrated fruit juice, trehalose and an antioxidant, and uniformly stirring to obtain a mixed feed liquid;
s3, clarification: standing the mixed liquid and filtering to obtain a clear rice wine beverage;
s4, filling and sterilizing: and filling and sealing the clarified rice wine beverage, placing the clarified rice wine beverage in a water bath at the temperature of 80-85 ℃ for 30-40 min, and quickly cooling to room temperature to obtain the rice wine beverage.
Further, in S3, the standing temperature is 4-8 ℃, and the standing time is 5-7 d.
The invention has the beneficial effects that:
1. the rice wine beverage capable of enhancing immunity is unique in formula, scientific and reasonable. The cordyceps militaris and the polygonatum sibiricum are matched for use, so that the taste, the flavor and the color of the rice wine beverage can be improved, the dryness-heat characteristic of the rice wine can be reduced, and the function of enhancing the immunity of a human body is achieved; the trehalose is a non-reducing natural polysaccharide, has the functions of correcting taste and stabilizing, and can improve the taste of the rice wine beverage and be beneficial to the stability of color and quality of the rice wine beverage when being added in a proper amount; the concentrated fruit juice can enrich the flavor of the rice wine beverage and improve the taste; as an antioxidant, ascorbic acid and sodium D-isoascorbate can prevent discoloration and discoloration of product during storage, and improve storage stability.
2. According to the rice wine beverage capable of enhancing immunity and the preparation method thereof, the cordyceps militaris and rhizoma polygonati concentrated solution is prepared by a mode of hot water extraction and concentration, so that polysaccharides and other active ingredients in cordyceps militaris and rhizoma polygonati can be effectively extracted, and the content of the active ingredients in the rice wine beverage can be improved by concentration, so that the effect of enhancing immunity of the product is ensured.
3. According to the rice wine beverage capable of enhancing immunity and the preparation method thereof, the blending liquid is clarified by adopting a low-temperature standing mode, so that an ideal clarifying effect can be obtained, and the stability of the product quality is facilitated.
4. The rice wine beverage capable of enhancing immunity and the preparation method thereof have the advantages of simple production process, less production equipment investment, low production cost and easiness in industrial production.
Detailed Description
The technical solutions of the present invention are described in further detail below, but the scope of the present invention is not limited to the following.
Example 1
1. A rice wine beverage for enhancing immunity comprises 80kg of original rice wine, 18kg of Cordyceps militaris rhizoma Polygonati concentrated solution, 1.46kg of concentrated apple juice, 0.5kg of trehalose and 0.04kg of ascorbic acid.
2. A preparation method of a rice wine beverage capable of enhancing immunity comprises the following steps:
preparing original pulp rice wine: soaking, cooking, yeast mixing, saccharifying, inoculating, fermenting, squeezing and ageing the glutinous rice to obtain protoplasm rice wine with the alcoholic strength of 8-12 vol%;
the preparation method of the cordyceps militaris and rhizoma polygonati concentrated solution comprises the following steps:
s1, crushing: 1.2kg of cordyceps militaris and 0.3kg of rhizoma polygonati are crushed to obtain 1.5kg of crushed materials;
s2, primary leaching: mixing 1.5kg of crushed material with 30kg of water, extracting at 80 ℃ for 40min, and filtering to obtain filter residue and filtrate I;
s3, secondary leaching: mixing the filter residue with 15kg of water, extracting at 80 ℃ for 40min, and filtering to obtain a filtrate II;
s4, concentrating: uniformly mixing the filtrate I and the filtrate II, and concentrating to 50% of the total volume of the filtrate I and the filtrate II to obtain a cordyceps militaris and polygonatum sibiricum concentrated solution;
preparing a rice wine beverage:
s5, weighing: weighing raw stock rice wine, cordyceps militaris and rhizoma polygonati concentrated solution, concentrated fruit juice, trehalose and an antioxidant according to a ratio;
s6, blending: mixing the cordyceps militaris and polygonatum sibiricum concentrated solution with the original pulp rice wine, adding the concentrated fruit juice, trehalose and an antioxidant, and uniformly stirring to obtain a mixed feed liquid;
s7, clarification: standing the mixed solution at 4 deg.C for 5 days, and filtering to obtain clear rice wine beverage;
s8, filling and sterilizing: filling and sealing the clarified rice wine beverage, placing in 80 deg.C water bath for 40min, and rapidly cooling to room temperature to obtain rice wine beverage.
Example 2
1. A rice wine beverage for enhancing immunity comprises 79.2kg of original rice wine, 19kg of concentrated solution of Cordyceps militaris and rhizoma Polygonati, 0.5kg of concentrated loquat juice, 0.5kg of concentrated pear juice, 0.74kg of trehalose, and 0.06kg of D-sodium erythorbate.
2. A preparation method of a rice wine beverage capable of enhancing immunity comprises the following steps:
preparing original pulp rice wine: soaking, cooking, yeast mixing, saccharifying, inoculating, fermenting, squeezing and ageing the glutinous rice to obtain protoplasm rice wine with the alcoholic strength of 8-12 vol%;
the preparation method of the cordyceps militaris and rhizoma polygonati concentrated solution comprises the following steps:
s1, crushing: 1.2kg of cordyceps militaris and 0.27kg of rhizoma polygonati are crushed to obtain 1.47kg of crushed material;
s2, primary leaching: mixing 1.47kg of crushed material with 33.8kg of water, extracting at 85 ℃ for 35min, and filtering to obtain filter residue and filtrate I;
s3, secondary leaching: mixing the filter residue with 19.1kg of water, extracting at 85 ℃ for 35min, and filtering to obtain a filtrate II;
s4, concentrating: uniformly mixing the filtrate I and the filtrate II, and concentrating to 50% of the total volume of the filtrate I and the filtrate II to obtain a cordyceps militaris and polygonatum sibiricum concentrated solution;
preparing a rice wine beverage:
s5, weighing: weighing raw stock rice wine, cordyceps militaris and rhizoma polygonati concentrated solution, concentrated fruit juice, trehalose and an antioxidant according to a ratio;
s6, blending: mixing the cordyceps militaris and polygonatum sibiricum concentrated solution with the original pulp rice wine, adding the concentrated fruit juice, trehalose and an antioxidant, and uniformly stirring to obtain a mixed feed liquid;
s7, clarification: standing the mixed solution at 6 deg.C for 6 days, and filtering to obtain clear rice wine beverage;
s8, filling and sterilizing: filling and sealing the clarified rice wine beverage, placing in 83 deg.C water bath for 35min, and rapidly cooling to room temperature to obtain rice wine beverage.
Example 3
1. A rice wine beverage for enhancing immunity comprises 76.92kg of original rice wine, 20kg of concentrated solution of Cordyceps militaris and rhizoma Polygonati, 1.0kg of trehalose, 0.6kg of concentrated apple juice, 0.6kg of concentrated pineapple juice, 0.4kg of concentrated pear juice, 0.4kg of concentrated loquat juice, 0.05kg of ascorbic acid, and 0.03kg of D-sodium erythorbate
2. A preparation method of a rice wine beverage capable of enhancing immunity comprises the following steps:
preparing original pulp rice wine: soaking, cooking, yeast mixing, saccharifying, inoculating, fermenting, squeezing and ageing the glutinous rice to obtain protoplasm rice wine with the alcoholic strength of 8-12 vol%;
the preparation method of the cordyceps militaris and rhizoma polygonati concentrated solution comprises the following steps:
s1, crushing: 1.2kg of cordyceps militaris and 0.24kg of rhizoma polygonati are crushed to obtain 1.44kg of crushed material;
s2, primary leaching: mixing 1.44kg of crushed material with 36g of water, extracting for 30min at 90 ℃, and filtering to obtain filter residue and filtrate I;
s3, secondary leaching: mixing the filter residue with 21.6kg of water, extracting at 90 ℃ for 30min, and filtering to obtain a filtrate II;
s4, concentrating: uniformly mixing the filtrate I and the filtrate II, and concentrating to 50% of the total volume of the filtrate I and the filtrate II to obtain a cordyceps militaris and polygonatum sibiricum concentrated solution;
preparing a rice wine beverage:
s5, weighing: weighing raw stock rice wine, cordyceps militaris and rhizoma polygonati concentrated solution, concentrated fruit juice, trehalose and an antioxidant according to a ratio;
s6, blending: mixing the cordyceps militaris and polygonatum sibiricum concentrated solution with the original pulp rice wine, adding the concentrated fruit juice, trehalose and an antioxidant, and uniformly stirring to obtain a mixed feed liquid;
s7, clarification: standing the mixed solution at 8 deg.C for 7 days, and filtering to obtain clear rice wine beverage;
s8, filling and sterilizing: filling and sealing the clarified rice wine beverage, placing in water bath at 85 deg.C for 30min, and rapidly cooling to room temperature to obtain rice wine beverage.
3. Measurement of Effect
The total sugar content of the rice wine beverage is determined by adopting a phenol-sulfuric acid method, the reducing sugar content of the rice wine beverage is determined by adopting a 3, 5-dinitrosalicylic acid method, and the polysaccharide content of the rice wine beverage obtained by subtracting the reducing sugar content from the reducing sugar content is 32.27g/L, which shows that the polysaccharide in the cordyceps militaris can be effectively extracted by hot water extraction.
The foregoing is illustrative of the preferred embodiments of this invention, and it is to be understood that the invention is not limited to the precise form disclosed herein and that various other combinations, modifications, and environments may be resorted to, falling within the scope of the concept as disclosed herein, either as described above or as apparent to those skilled in the relevant art. And that modifications and variations may be effected by those skilled in the art without departing from the spirit and scope of the invention as defined by the appended claims.
Claims (10)
1. A rice wine beverage capable of enhancing immunity is characterized by comprising 76-80 parts by weight of original pulp rice wine, 18-20 parts by weight of cordyceps militaris and rhizoma polygonati concentrated solution, 1-2 parts by weight of concentrated fruit juice, 0.5-1.0 part by weight of trehalose and 0.04-0.08 part by weight of antioxidant.
2. The rice wine beverage of claim 1, wherein the raw rice wine is prepared by soaking glutinous rice, steaming, mixing with yeast, saccharifying, inoculating, fermenting, pressing and aging to obtain the raw rice wine with an alcoholic strength of 8-12 vol%.
3. The rice wine beverage of claim 1, wherein the preparation method of the cordyceps militaris and polygonatum sibiricum concentrated solution comprises the following steps:
s1, crushing: pulverizing Cordyceps militaris and rhizoma Polygonati to obtain pulverized material; the mass ratio of the cordyceps militaris to the sealwort is 4-5: 1;
s2, primary leaching: mixing the crushed materials with the soak solution I, performing primary leaching, and filtering to obtain filter residues and a filtrate I; the mass ratio of the crushed materials to the soak solution I is 1: 20-25;
s3, secondary leaching: mixing the filter residue with the soak solution II, leaching for the second time, and filtering to obtain a filtrate II; the mass ratio of the crushed materials to the soak solution II is 1: 10-15;
s4, concentrating: and uniformly mixing the filtrate I and the filtrate II, and concentrating to 50% of the total volume of the filtrate I and the filtrate II to obtain the cordyceps militaris and polygonatum sibiricum concentrated solution.
4. The rice wine beverage of claim 3, wherein the cordyceps militaris and the rhizoma polygonati are both dry products.
5. The rice wine beverage according to claim 3, wherein the soak solution I and the soak solution II are both water.
6. The rice wine beverage according to claim 3, wherein the primary extraction and the secondary extraction are carried out at 80-90 ℃ for 30-40 min.
7. The sake beverage according to claim 1, wherein the concentrated fruit juice comprises one or more of concentrated apple juice, concentrated pear juice, concentrated pineapple juice and concentrated loquat juice.
8. The rice wine beverage of claim 1, wherein the antioxidant comprises one or both of ascorbic acid and sodium D-erythorbate.
9. A method for preparing a sake beverage according to any one of claims 1 to 8, comprising the steps of:
s1, weighing: weighing the raw stock rice wine, the cordyceps militaris and rhizoma polygonati concentrated solution, the concentrated fruit juice, trehalose and an antioxidant according to the proportion;
s2, blending: mixing the cordyceps militaris and polygonatum sibiricum concentrated solution with the original pulp rice wine, adding concentrated fruit juice, trehalose and an antioxidant, and uniformly stirring to obtain a mixed feed liquid;
s3, clarification: standing the mixed liquid and filtering to obtain a clear rice wine beverage;
s4, filling and sterilizing: and filling and sealing the clarified rice wine beverage, placing the clarified rice wine beverage in a water bath at the temperature of 80-85 ℃ for 30-40 min, and quickly cooling to room temperature to obtain the rice wine beverage.
10. The method according to claim 9, wherein the standing temperature in S3 is 4-8 ℃ for 5-7 days.
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN113881532A (en) * | 2021-11-15 | 2022-01-04 | 麻城市老屋湾酒业有限公司 | Preparation method of fruity bubble rice wine juice rich in gamma-aminobutyric acid |
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| CN103937656A (en) * | 2014-04-18 | 2014-07-23 | 四川巨龙食品有限公司 | Tasty and refreshing rice wine drink drinkable in four seasons and preparation method thereof |
| CN104068443A (en) * | 2014-06-10 | 2014-10-01 | 南京泽朗农业发展有限公司 | Solid beverage and preparation method thereof |
| CN104120072A (en) * | 2014-07-16 | 2014-10-29 | 四川大学 | Rose flower rice wine beverage and preparation method thereof |
| CN106721767A (en) * | 2015-11-20 | 2017-05-31 | 冯雪群 | A kind of CORDYCEPS siberian solomonseal beverage |
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| CN113881532A (en) * | 2021-11-15 | 2022-01-04 | 麻城市老屋湾酒业有限公司 | Preparation method of fruity bubble rice wine juice rich in gamma-aminobutyric acid |
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