CN112574841A - Dendrobium officinale black wine and preparation method thereof - Google Patents
Dendrobium officinale black wine and preparation method thereof Download PDFInfo
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- CN112574841A CN112574841A CN202011587056.3A CN202011587056A CN112574841A CN 112574841 A CN112574841 A CN 112574841A CN 202011587056 A CN202011587056 A CN 202011587056A CN 112574841 A CN112574841 A CN 112574841A
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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
-
- 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)
- A61K36/185—Magnoliopsida (dicotyledons)
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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)
- A61K36/185—Magnoliopsida (dicotyledons)
- A61K36/44—Ebenaceae (Ebony family), e.g. persimmon
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- A—HUMAN NECESSITIES
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- 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)
- A61K36/185—Magnoliopsida (dicotyledons)
- A61K36/48—Fabaceae or Leguminosae (Pea or Legume family); Caesalpiniaceae; Mimosaceae; Papilionaceae
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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
- 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)
- A61K36/899—Poaceae or Gramineae (Grass family), e.g. bamboo, corn or sugar cane
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- A61P—SPECIFIC THERAPEUTIC ACTIVITY OF CHEMICAL COMPOUNDS OR MEDICINAL PREPARATIONS
- A61P1/00—Drugs for disorders of the alimentary tract or the digestive system
- A61P1/16—Drugs for disorders of the alimentary tract or the digestive system for liver or gallbladder disorders, e.g. hepatoprotective agents, cholagogues, litholytics
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- A—HUMAN NECESSITIES
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- A61P—SPECIFIC THERAPEUTIC ACTIVITY OF CHEMICAL COMPOUNDS OR MEDICINAL PREPARATIONS
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- A61P—SPECIFIC THERAPEUTIC ACTIVITY OF CHEMICAL COMPOUNDS OR MEDICINAL PREPARATIONS
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- 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
- C12G3/026—Preparation of other alcoholic beverages by fermentation with health-improving ingredients, e.g. flavonoids, flavones, polyphenols or polysaccharides, added before or during the fermentation stage; with flavouring ingredients added before or during the fermentation stage
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- Health & Medical Sciences (AREA)
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- Natural Medicines & Medicinal Plants (AREA)
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- Mycology (AREA)
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- Biotechnology (AREA)
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- Alternative & Traditional Medicine (AREA)
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- Hematology (AREA)
- General Engineering & Computer Science (AREA)
- Obesity (AREA)
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Abstract
The invention relates to the technical field of wine food processing, and particularly discloses dendrobium officinale black wine and a preparation method thereof. According to the invention, by combining an enzymolysis technology and a fermentation technology, the dendrobium officinale black wine is prepared by taking the dendrobium officinale, the glutinous rice, the black sesame, the black beans and the black dates as raw materials.
Description
Technical Field
The invention belongs to the field of wine food processing, and particularly relates to dendrobium nobile black wine and a preparation method thereof.
Background
Dendrobium officinale is a perennial epiphytic herb plant of the genus Dendrobium of the family Orchidaceae, the primary production area is mainly distributed in the south of Qinling mountain and Huaihe of China, and Dendrobium officinale, as a traditional Chinese medicine, has a long history of pharmaceutical industry and is regarded as a Yin-nourishing holy product by doctors of the past, and is listed as the first of the Jiuda xiancao in China in the Daozha, and has the effects of tonifying stomach, promoting the production of body fluid, nourishing Yin and clearing heat. To date, hundreds of compounds have been isolated from dendrobium officinale, mainly including polysaccharides, phenanthrenes, bibenzenes, sugars and glycosides, essential oils, alkaloids and other compounds. Modern scientific research shows that the dendrobium officinale polysaccharide has the effects of protecting the liver, reducing blood sugar, resisting cataract, resisting oxidation, enhancing immunity, effectively inhibiting apoptosis of nerve cells, resisting tumors and the like. In recent years, the health care and medicinal value of the dendrobium officinale is widely accepted, the national health care committee of 4 months in 2016 has published an opinion letter for seeking the dendrobium officinale as a new food raw material, the market demand of the dendrobium officinale is rapidly increased, the research on the efficacy of the dendrobium officinale is more and more, and particularly, the dendrobium officinale is applied to health care products in daily life.
With the increasing living standard of people, various concept methods for health preservation and health care are more and more accepted by the public. The utilization of food with high nutritional value is also increasingly the subject of many researchers. Black foods were once popular and appreciated. The black food is an edible variety containing various black seed coats such as black beans, black peanuts, black sesame and the like, is popular among people because of containing a large amount of anthocyanin, protein, vitamin, isoflavone and other substances, is a common raw material for food and medicinal materials, and has been proved by researches to have obvious effects of resisting oxidation, protecting livers, reducing blood sugar and blood fat, promoting hair growth and the like after being subjected to a fermentation process.
Various alcohol products with health care efficacy brewed by traditional Chinese medicinal materials and food materials appear in the market, the common brewing method is to simply soak and extract the traditional Chinese medicinal materials and the like, and compared with the brewed wine prepared by the process, the fermented wine prepared by fermentation has the advantages of delicious taste, proper alcohol concentration, effective dissolution of active substances in the medicinal materials and wide range of suitable people. The brewing process has a long history in China, and many researches find that the alcohol serving as a carrier of a traditional Chinese medicine solvent can effectively extract and retain the contained effective components, so that the active components can be smoothly absorbed by a human body and have the effects of health care and treatment, so that more and more researches are carried out to effectively fuse the wine and the traditional Chinese medicines to prepare medicinal liquor with different functional characteristics, but the existing brewing process of many health-care wines has the following problems: 1. the common brewing process adopts a simple brewing method, has long time consumption and high energy consumption, and is difficult to extract insoluble substances in the brewing process, so that the brewed finished product has low nutritive value, contains few effective active ingredients, has unobvious health-care effect and cannot be accepted by consumers; 2. the wine brewed by the simple process has poor taste and cannot bring satisfactory experience to consumers; 3. the wine brewed by the simple process is often accompanied by the condition of head up after drinking or body discomfort after drinking, and the range of people suitable for drinking is limited; 4. the instability in quality imposes more severe restrictions on the storage conditions of the alcoholic beverages. Therefore, more and more people research and improve the brewing formula and the process of the wine, so that the health wine which can extract and reserve more effective active ingredients of the medicine, has more stable quality and delicious taste and can bring satisfactory experience to consumers is prepared.
Patent document CN106701484A discloses a toxin-expelling face-beautifying health-care wine containing 31 raw materials of black rice, black beans, black sesame, black dates and dendrobium officinale, which is a nutritional health-care wine capable of regulating body functions, improving immunity and self-healing capability, building body and prolonging life. Patent document CN106333208A discloses an oral solid beverage for promoting hair growth and hair growth containing black beans, black rice, black sesame and dendrobium officinale, which has the effects of enriching blood and activating blood circulation, strengthening kidney and spleen, promoting hair growth and the like.
Through retrieval, the composition of dendrobium officinale, glutinous rice, black sesame, black beans and black dates and the application of the composition in the wine food processing field are not found at present.
Disclosure of Invention
The invention mainly provides dendrobium officinale black wine which is prepared by taking dendrobium officinale, glutinous rice, black sesame, black beans and black dates as raw materials through combining an enzymolysis technology and a fermentation technology and has the effects of protecting liver, reducing blood sugar and blood fat, effectively regulating human body functions, resisting oxidation and enhancing immunity.
The invention realizes the aim through the following technical scheme: the dendrobium officinale black wine comprises the following preparation raw materials in parts by weight: 246-750 parts of white spirit, 50-100 parts of glutinous rice, 10-30 parts of black rice, 10-50 parts of dendrobium officinale, 1-20 parts of black sesame, 1-20 parts of black beans and 10-30 parts of black dates.
Preferably, the dendrobium officinale black wine disclosed by the invention comprises the following preparation raw materials in parts by weight: 495 parts of white spirit, 100 parts of sticky rice, 20 parts of black rice, 10 parts of dendrobium officinale, 10 parts of black sesame, 10 parts of black beans and 15 parts of black dates.
The dendrobium officinale has the effects of protecting the liver, reducing blood sugar, resisting cataract, resisting oxidation, enhancing immunity, effectively inhibiting nerve cell apoptosis, resisting tumor and the like; the glutinous rice is full of various microelements such as calcium, phosphorus, ferrum, vitamin B1 and the like, and has the effects of tonifying deficiency, enriching blood, invigorating spleen and warming stomach; the black rice, the black sesame, the black soya bean and the black date have the active effects of resisting oxidation and aging, removing free radicals, resisting inflammation and bacteria, preventing obesity, protecting cardiovascular system, reducing blood sugar, resisting fatigue, enriching blood and nourishing kidney, preventing cancer and the like, and the combined use of various materials enhances the nutritive value and the medicine health-care effect of the invention.
According to the invention, active ingredients in the dendrobium officinale are effectively extracted through a composite enzymolysis process, then, glutinous rice, black sesame, black beans, black dates and the pure wine of the dendrobium officinale are fully fused according to a certain proportion through a secondary fermentation technology, and finally, the dendrobium officinale black wine which is stable in quality, high in nutritional value, delicious in taste and capable of meeting the requirements of consumers is brewed, and meanwhile, the foundation is laid for the research and development and production of the dendrobium officinale black wine.
In addition, the invention also provides a preparation method of the dendrobium officinale black wine, which comprises the following steps:
s1, washing fresh dendrobium officinale according to the formula amount, crushing by using a juicer, adding a complex enzyme preparation, and performing enzymolysis for 2.5-4 hours to obtain an dendrobium officinale enzymolysis liquid;
s2, soaking the glutinous rice and the black rice in the formula amount for 12 hours at room temperature for later use;
s3, parching semen Sesami nigrum and semen sojae atricolor, cooling, pulverizing into coarse powder, removing core from fructus Jujubae, and pulverizing into coarse powder;
s4, first fermentation: mixing the glutinous rice and the black rice processed in the step S2 with the dendrobium officinale enzymolysis liquid prepared in the step S1, cooking for 1 hour, cooling to 20-30 ℃, inoculating starter, saccharifying and fermenting at 26 ℃;
s5, secondary fermentation: on the basis of the primary fermentation product, adding the black sesame coarse powder and the black bean coarse powder which are prepared in the step S3 and the black date coarse powder according to the formula amount, finally adding white spirit which is 3 times of the weight of all the raw materials, sealing and fermenting at room temperature;
s6, blending the secondary fermented dendrobium black wine to prepare the dendrobium officinale black wine.
Preferably, the complex enzyme preparation comprises cellulase, pectinase, neutral protease and moderate amylase.
Preferably, the enzyme activity unit of the cellulase is 15000U, the enzyme activity unit of the pectinase is 9000U, the enzyme activity unit of the neutral protease is 80000U, and the enzyme activity unit of the medium-temperature amylase is 8000U.
Preferably, the temperature of enzymolysis in the step S1 is 55-60 ℃.
Preferably, the saccharification and fermentation time of the step S4 is 72 hours.
Preferably, the inoculation amount of the Xiaoqu in the step S4 is 0.1-0.3% (g/ml).
Therefore, compared with the prior art, the invention has the advantages that:
(1) the dendrobium officinale black wine has the effects of protecting the liver, reducing blood sugar and blood fat, resisting oxidation, enhancing immunity, resisting tumors, removing free radicals, resisting inflammation, inhibiting bacteria, protecting the cardiovascular system and the like, and is good in taste, low in alcohol concentration and wide in applicable population;
(2) the preparation method of the dendrobium officinale black wine disclosed by the invention has the advantages that the activity of the effective components of the materials is effectively reserved by combining the enzymolysis technology and the fermentation technology, so that the extracted effective active components are more complete, the quality stability of the obtained medicinal liquor is high, the taste, the aroma and the color of the finished wine are good, the integral preparation process is simple, and the industrial production is facilitated.
Detailed description of the invention
The present invention will be further described below by way of specific embodiments, but the present invention is not limited to only the following examples. It will be apparent to those skilled in the art that the invention can be modified and replaced with other components having the same effects without departing from the spirit and scope of the invention, and all such modifications and substitutions are deemed to be within the scope of the invention.
The following experimental procedures for microbiology, which are not specifically described, were performed according to the methods listed in the "microbiology" (8 th edition) Shen book, and the following examples for molecular biology, which are not specifically described, were performed according to the methods listed in the "molecular cloning laboratory Manual" (third edition) J. SammBruke book, or according to the kits and product instructions.
The reagents and biomaterials used in the present invention are commercially available, unless otherwise specified. For example, the dendrobium officinale, the glutinous rice, the black sesame, the black bean and the black date are all purchased from commercial approaches.
In the embodiment of the invention, the preparation method of the Xiaoqu comprises the following steps:
crushing 50kg of rice into 20 meshes, cutting 3-4 kg of polygonum hydropiper, 200g of cassia leaves, 200g of polygonum hydropiper flowers, 200g of bamboo leaves, 200g of hyacinth bean leaves and 200g of orange leaves, drying in the sun, crushing into 20 meshes, uniformly mixing the crushed rice and the medicinal materials, adding water into the mixture to prepare a 1.5cm spherical object, inoculating 120 meshes of old distiller's yeast on the formed spherical object, fermenting at room temperature for 24-48 h, drying, and finally storing the prepared mature Xiaoqu in the shade to obtain the required Xiaoqu.
Example 1, the dendrobium officinale black wine and the preparation thereof
The formula is as follows: 495kg of white spirit, 100kg of glutinous rice, 20kg of black rice, 10kg of dendrobium officinale, 10kg of black sesame, 10kg of black beans and 15kg of black dates.
Preparation: s1, washing fresh dendrobium officinale according to the formula amount, crushing by using a juicer, adding a complex enzyme preparation, and performing enzymolysis for 3 hours at 60 ℃; the compound enzyme preparation consists of cellulase, pectinase, neutral protease and medium-temperature amylase, wherein the enzyme activity unit of the cellulase is 15000U, the enzyme activity unit of the pectinase is 9000U, the enzyme activity unit of the neutral protease is 80000U, and the enzyme activity unit of the medium-temperature amylase is 8000U;
s2, soaking the glutinous rice and the black rice in the formula amount for 12 hours at room temperature for later use;
s3, parching semen Sesami nigrum and semen sojae atricolor, cooling, pulverizing, removing core of fructus Jujubae, and pulverizing into coarse powder;
s4, first fermentation: mixing the glutinous rice and the black rice processed in the step S2 with the dendrobium officinale enzymolysis liquid prepared in the step S1, cooking for 1 hour, cooling to 25 ℃, inoculating 0.1% (g/ml) Xiaoqu, saccharifying at 26 ℃, and fermenting for 72 hours;
s5, secondary fermentation: adding the black sesame coarse powder and the black bean coarse powder prepared in the step S3 and the black date coarse powder according to the formula amount on the basis of the primary fermentation product, finally adding white spirit which is 3 times of the weight of all the raw materials, sealing, and performing secondary fermentation for three years at room temperature;
s6, blending the secondary fermented dendrobium black wine to prepare the dendrobium officinale black wine.
Example 2, the dendrobium officinale black wine and the preparation thereof
The formula is as follows: 250kg of white spirit, 50kg of glutinous rice, 10kg of black rice, 10kg of dendrobium officinale, 1kg of black sesame, 1kg of black bean and 10kg of black date.
The preparation method is the same as example 1.
Example 3, the dendrobium officinale black wine and the preparation thereof
The formula is as follows: 500kg of white spirit, 75kg of sticky rice, 20kg of black rice, 30kg of dendrobium officinale, 10kg of black sesame, 10kg of black beans and 20kg of black dates.
The preparation method is the same as example 1.
Comparative example 1
The comparative example differs from example 1 only in that: does not contain amylase, protease, cellulase and pectinase.
The preparation method is the same as example 1.
Comparative example 2
The comparative example differs from example 1 only in that: does not contain cellulase.
The preparation method is the same as example 1.
Comparative example 3
The comparative example differs from example 1 only in that: does not contain pectinase.
The preparation method is the same as example 1.
Comparative example 4
The formula is as follows: 495kg of white spirit, 100kg of glutinous rice, 20kg of black rice, 10kg of dendrobium officinale, 10kg of black sesame, 10kg of black beans and 15kg of black dates.
The preparation method refers to patent document CN106701484A, and specifically comprises the following steps: s1, weighing the raw materials according to the formula ratio, removing impurities, cleaning, drying in the air, and putting into an oven for baking;
s2, mixing and crushing the baked raw materials to 100-150 meshes;
and S3, adding the crushed raw materials into white spirit which is 3 times of the total weight of all the raw materials, placing the mixture in a shade place at normal temperature, sealing and soaking the mixture for 3 months, filtering the mixture, and subpackaging the mixture to obtain the traditional Chinese medicine composition.
Comparative example 5
The formula is as follows: 495kg of white spirit, 100kg of glutinous rice, 20kg of black rice, 10kg of dendrobium officinale, 10kg of black sesame, 10kg of black beans and 15kg of black dates.
The preparation method refers to patent document CN107400594A, and specifically comprises the following steps: s1, preparing raw materials: weighing the required raw materials in parts by weight;
s2, raw material component treatment: decocting fructus Zizaniae Caduciflorae, semen Sesami Niger, semen Sojae Atricolor and fructus Jujubae in water, and filtering to remove residue to obtain extractive solution;
s3, processing the dendrobium officinale: washing fresh Dendrobium officinale, draining, and cutting into slices;
s4, sticky rice treatment: rinsing glutinous rice, soaking in water to soak the rice core, steaming in a steamer, taking out, spraying water, and spreading
Cooling for later use;
s5, mixed fermentation: mixing the extractive solution of step S2, the sheet of Dendrobium officinale Kimura et Migo of step S3, the cooked glutinous rice obtained in step S4 and distiller' S yeast, stirring, placing into a fermentation tank, and fermenting at 25-32 deg.C for 15-20 days;
s6, ageing: filtering, aging, separating, degassing, sterilizing, and packaging.
Test example I, evaluation of fermentation result of Dendrobium officinale Black wine
Firstly, testing samples: the volume of the finished products of the examples 1 to 3 is the same as that of the finished products of the comparative examples 1 to 5.
II, a test method: and evaluating the fermentation result by color, aroma and taste evaluation, wherein the color, aroma and taste are graded according to the quality, the scores are mainly 10, 8, 6 and 4, and the evaluation group comprises 6 professionals, wherein 4 are national-level winemakers.
Third, test results
TABLE 1 evaluation of fermentation results
As can be seen from the data in Table 1, examples 1 to 3 of the present invention have the best evaluation of color, flavor and taste as compared with comparative examples 1 to 5. From the results of comparative examples 4 to 5, which are inferior to those of examples 1 to 3, it can be seen that the wine brewed by the preparation process of the present invention has higher quality than the wine brewed by soaking and simple fermentation, i.e., the wine can bring better experience to consumers and is easily accepted by the consumers.
Test example II, determination of nutritional value of Dendrobium officinale Black wine
Firstly, experimental samples: taking the second fermentation liquid of the examples 1-3, the second fermentation liquid of the comparative examples 1-3 and the finished product solution of the comparative examples 4-5, centrifuging at 3000-.
Second, Experimental methods
2.1 anthocyanin content determination
The method comprises the following steps of: 1% vanillin solution, 8% HCl and color developing agent
Secondly, drawing a standard curve: respectively taking 0mL, 1.00mL, 2.00 mL, 3.00 mL, 4.00 mL and 5.00mL of procyanidine standard solution, then supplementing methanol until the total volume is 10mL, respectively taking 1.00mL into an EP tube, adding 5.00mL of color developing agent, uniformly mixing, placing the EP tube in a completely dark environment for 30min, then placing the EP tube into a spectrophotometer, setting the wavelength to be 500nm, reading and recording data, and drawing a standard curve.
Thirdly, determining the content of anthocyanin: weighing 5mL of supernatant of each sample in a beaker, supplementing methanol until the total volume is 50mL, putting the mixed liquid into a spectrophotometer, reading absorbance, and calculating the anthocyanin content in the mixed liquid through a standard curve.
2.2 Total Oxidation resistance measurement
The method comprises the following steps of: 0.1mmoL/LDPPH in methanol, 2mg/mL ascorbic acid standard.
And diluting the 2mg/mL ascorbic acid stock solution into 1mg/mL, 0.5mg/mL and 0.2 mg/mL. Diluting the enzyme supernatant by 1 time, 2 times, 3 times, 4 times, 5 times and 10 times for later use. The experiments were divided into sample, blank and control groups.
sample group: sample 300. mu.L + DPPH 6mL + absolute ethanol 3.7 mL.
blank group: sample 300. mu.L + absolute ethanol 9.7 mL.
control group: after all samples of DPPH 6mL and absolute ethanol 4mL are uniformly oscillated, water bath is carried out at 25 ℃ for 60min, and then the absorbance at 516nm is detected.
And thirdly, calculating the clearance rate of free radicals: free radical scavenging rate ═ 100% (1- (Asample-Ablank)/Acontrol) ×
2.3 protein content determination
By means of Fulin phenol colorimetric method
Measuring of a standard curve
Preparing bovine serum albumin with gradient concentrations of 1mg/mL, 0.8mg/mL, 0.6mg/mL, 0.4mg/mL, 0.2mg/mL and 0mg/mL, respectively adding 5mL of Folin phenol reagent A, uniformly mixing, standing at 25 ℃ for 10min, then adding 0.5mL of Folin phenol reagent B, uniformly mixing, standing for 30min again, putting the mixed solution into a spectrophotometer with the wavelength set to be 500nm, reading corresponding absorbance values, and drawing a standard curve.
Secondly, detecting the content of protein in the sample
And (3) taking 100mL of fermented liquid supernatant, weighing, and determining the total content of the polypeptide in the sample by a drawing method according to a standard curve.
2.4 measurement of polysaccharide content
The method comprises the following steps of: 95.5% concentrated sulfuric acid (analytically pure), 5% phenol, 0.04mg/mL glucose standard.
Preparing a standard curve
Respectively sucking 0.2 mL, 0.3 mL, 0.4 mL, 0.5mL, 0.6 mL, 0.7 mL, 0.8 mL and 0.9mL of glucose standard, respectively adding distilled water to the total volume of 1.0mL, then adding 1mL of 5% phenol and 5.0mL of concentrated sulfuric acid, uniformly shaking, standing at room temperature for 20min, then placing into a spectrophotometer, setting the wavelength to be 490nm, using water as a blank group, calculating and drawing a standard curve.
Third, experimental results
The results of the experimental data are shown in table 2.
Table 2 results of various content measurement experiments
As can be seen from the data shown in Table 2, examples 1 to 3 of the present invention have the best overall antioxidant, protein, anthocyanin and polysaccharide contents. In the comparative examples 1 to 3, the final result is lower than that in the examples 1 to 3 of the invention due to the lack of a certain biological enzyme or a composition of the biological enzyme in the enzymolysis process; in comparative examples 4 to 5, the processes used are soaking and simple fermentation processes, so that the final experimental results are obviously lower than those in examples 1 to 3, and therefore, the effective active substances in the raw materials can be effectively extracted and retained by the combined use of the enzymolysis technology and the fermentation technology, so that the finally brewed wine has effective treatment and health care effects.
Third test example, quality stability test of Dendrobium officinale Black wine
Firstly, experimental samples: examples 1 to 3, comparative examples 1 to 5 wine products
Second, Experimental methods
The accelerated test is one of stability tests, and mainly provides basis for determining the valid period of a product so as to ensure that the quality of the product does not change in the valid period. Standing at 40 deg.C and 75% relative humidity for 3 months, and periodically detecting each index every month.
Method for evaluating sensory indexes
Sensory analysis is the most intuitive embodiment of the quality standard of the health-care wine product, and is the subjective feeling and evaluation of the taste, color, smell, clarity and the like of the product through the sense of a professional taster, wherein the color, the smell and the taste are graded according to the quality, and the scores are mainly divided into 10 scores, 8 scores, 6 scores and 4 scores.
Two, determination of efficacy and components
And (4) determining the total oxidation resistance, polysaccharide content, protein content and anthocyanin content of the samples in different months by referring to the method under the second test.
Third, experimental results
Sensory index evaluation is intuitive experience of wine tasters, has strong subjective impression, and 6 professionals are selected in health wine sensory evaluation experiments, wherein 4 of the 6 professionals are national-level wine tasters to evaluate finished health wine, so that subjective errors are reduced. Sensory evaluation results of the dendrobium officinale black wine finished products in the examples 1-3 and the wine finished products in the comparative examples 1-5 are shown in tables 3 and 4.
The functional component measurement experimental data are shown in tables 5 to 8.
TABLE 3 sensory index test results (0 to 1 month)
TABLE 4 sensory index test results (2 to 3 months)
Table 5 detection results of anthocyanin content as an effective ingredient
TABLE 6 results of the measurement of oxidation resistance
Table 7 detection results of protein content of functional ingredients
Table 8 detection results of contents of functional components polysaccharide
From the experimental results shown in tables 3 to 8, it can be known that, after 3 months of accelerated test, the sensory indexes and the content of various functional components in the examples 1 to 3 of the present invention have no great difference from the original state; in the comparative examples 1 to 3, because a certain biological enzyme composition or a certain biological enzyme is lacked in the enzymolysis process, the content of sensory evaluation and functional components of the finally brewed finished wine is inferior to that of the examples 1 to 3 of the invention, and the index data shows an obvious decline trend after the accelerated test; comparative examples 4-5 use different brewing methods in preparation technology than the invention, the original state of the finished wine is inferior to the black wine of Dendrobium officinale brewed by the invention in color, aroma and content of functional components, and after accelerated test, each index is obviously reduced. The experiment proves that the embodiments 1 to 3 of the invention have the characteristics of stable quality and delicious and proper mouthfeel.
The experiments show that the proportioning of various material components in the process can generate the effects of protecting liver, reducing blood sugar and blood fat, resisting oxidation, enhancing immunity, resisting tumors, removing free radicals, resisting inflammation, inhibiting bacteria, protecting cardiovascular and the like, and simultaneously, the quality stability of the product and the taste, aroma, color and luster of the finished wine are enhanced by brewing the dendrobium officinale black wine through the combination of an enzymolysis technology and a fermentation technology.
The foregoing embodiments are merely illustrative of the principles and utilities of the present invention and are not intended to limit the invention. Any person skilled in the art can modify or change the above-mentioned embodiments without departing from the spirit and scope of the present invention. Accordingly, it is intended that all equivalent modifications or changes which can be made by those skilled in the art without departing from the spirit and technical spirit of the present invention be covered by the claims of the present invention.
Claims (8)
1. The dendrobium officinale black wine is characterized by comprising the following preparation raw materials in parts by weight: 250-750 parts of white spirit, 50-100 parts of glutinous rice, 10-30 parts of black rice, 10-50 parts of dendrobium officinale, 1-20 parts of black sesame, 1-20 parts of black beans and 10-30 parts of black dates.
2. The dendrobium officinale black wine of claim 1, which is prepared from the following raw materials in parts by weight: 495 parts of white spirit, 100 parts of sticky rice, 20 parts of black rice, 10 parts of dendrobium officinale, 10 parts of black sesame, 10 parts of black beans and 15 parts of black dates.
3. The preparation method of the dendrobium officinale black wine as set forth in claim 1 or 2, which comprises the following steps:
s1, washing fresh dendrobium officinale according to the formula amount, crushing by using a juicer, adding a complex enzyme preparation, and performing enzymolysis for 2.5-4 hours to obtain an dendrobium officinale enzymolysis liquid;
s2, soaking the glutinous rice and the black rice in the formula amount for 12 hours at room temperature for later use;
s3, parching semen Sesami nigrum and semen sojae atricolor, cooling, and pulverizing into coarse powder, removing core of fructus Jujubae, and pulverizing into coarse powder;
s4, first fermentation: mixing the glutinous rice and the black rice processed in the step S2 with the dendrobium officinale enzymolysis liquid prepared in the step S1, cooking for 1 hour, cooling to 20-30 ℃, inoculating starter, saccharifying and fermenting at 26 ℃;
s5, secondary fermentation: on the basis of the primary fermentation product, adding the black sesame coarse powder, the black bean coarse powder and the black date coarse powder which are prepared in the step S3, finally adding white spirit which is 3 times of the weight of all the raw materials, sealing and fermenting at room temperature;
s6, blending the secondary fermented dendrobium black wine to prepare the dendrobium officinale black wine.
4. The method for preparing the dendrobium officinale black wine as claimed in claim 3, wherein the complex enzyme preparation comprises cellulase, pectinase, neutral protease and moderate amylase.
5. The preparation method of the dendrobium officinale black wine as set forth in claim 4, wherein the enzyme activity unit of the cellulase is 15000U, the enzyme activity unit of the pectinase is 9000U, the enzyme activity unit of the neutral protease is 80000U, and the enzyme activity unit of the medium-temperature amylase is 8000U.
6. The preparation method of the dendrobium officinale black wine of claim 3, wherein the temperature of enzymolysis in the step S1 is 55-60 ℃.
7. The preparation method of the dendrobium officinale black wine of claim 3, wherein the saccharification and fermentation time of the step S4 is 72 hours.
8. The preparation method of the dendrobium officinale black wine of claim 3, wherein the inoculation amount of the Xiaoqu in the step S4 is 0.1-0.3% (g/ml).
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| CN106701484A (en) * | 2017-01-19 | 2017-05-24 | 吴向龙 | Toxin expelling and skin beautifying health-care wine |
| CN107400594A (en) * | 2016-05-19 | 2017-11-28 | 广西贵港市港南区鸿德源铁皮石斛种植农民专业合作社 | A kind of dendrobium candidum health liquor and preparation method thereof |
| CN110951574A (en) * | 2019-12-23 | 2020-04-03 | 清华大学无锡应用技术研究院 | Method for jointly producing yellow wine and table vinegar by utilizing dendrobium |
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| Publication number | Priority date | Publication date | Assignee | Title |
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| US20090270344A1 (en) * | 2008-02-12 | 2009-10-29 | Chi-Huey Wong | Structure and bioactivity of the polysaccharides and oligomers in medicinal plant Dendrobium huoshanense |
| CN104473247A (en) * | 2014-11-19 | 2015-04-01 | 杜超峰 | Chinese bouquet dendrobe sour soup and preparation method thereof |
| CN107400594A (en) * | 2016-05-19 | 2017-11-28 | 广西贵港市港南区鸿德源铁皮石斛种植农民专业合作社 | A kind of dendrobium candidum health liquor and preparation method thereof |
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Application publication date: 20210330 |