CN116042342A - Ginseng juice wine and production process thereof - Google Patents
Ginseng juice wine and production process thereof Download PDFInfo
- Publication number
- CN116042342A CN116042342A CN202310109070.XA CN202310109070A CN116042342A CN 116042342 A CN116042342 A CN 116042342A CN 202310109070 A CN202310109070 A CN 202310109070A CN 116042342 A CN116042342 A CN 116042342A
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- ginseng
- wine
- liquid
- soybean phospholipid
- distillate
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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
- C12G3/04—Preparation of other alcoholic beverages by mixing, e.g. for preparation of liqueurs
- C12G3/05—Preparation of other alcoholic beverages by mixing, e.g. for preparation of liqueurs with health-improving ingredients, e.g. flavonoids, flavones, polyphenols or polysaccharides
- C12G3/055—Preparation of other alcoholic beverages by mixing, e.g. for preparation of liqueurs with health-improving ingredients, e.g. flavonoids, flavones, polyphenols or polysaccharides extracted from plants
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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
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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
- C12G3/026—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
-
- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12H—PASTEURISATION, STERILISATION, PRESERVATION, PURIFICATION, CLARIFICATION OR AGEING OF ALCOHOLIC BEVERAGES; METHODS FOR ALTERING THE ALCOHOL CONTENT OF FERMENTED SOLUTIONS OR ALCOHOLIC BEVERAGES
- C12H1/00—Pasteurisation, sterilisation, preservation, purification, clarification, or ageing of alcoholic beverages
- C12H1/02—Pasteurisation, sterilisation, preservation, purification, clarification, or ageing of alcoholic beverages combined with removal of precipitate or added materials, e.g. adsorption material
- C12H1/06—Precipitation by physical means, e.g. by irradiation, vibrations
- C12H1/063—Separation by filtration
-
- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
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Abstract
The invention discloses a ginseng juice wine, which takes fermented wine as a wine base, wherein a ginseng extract is dispersed in the wine base, and the preparation method of the ginseng extract comprises the following steps: pulverizing sun-dried Ginseng radix, adding water, and pressure distilling to obtain first distillate; adding water into the residual feed liquid, and carrying out pressure distillation to obtain a second distillate; combining the first distillate and the second distillate, and adsorbing and eluting with macroporous resin to obtain eluent; silanization and hydroxylation surface modification are carried out on the soybean phospholipid to obtain modified soybean phospholipid; adding modified soybean phospholipid into the eluent, and performing high-intensity ultrasonic treatment. The Ginseng radix extract has high content of effective components, high bioavailability, good solubility, high dispersibility and high stability. The ginseng juice wine prepared by taking the multi-strain fermented wine as the wine base and adding the ginseng extract has stable quality, plump and fine wine body, pure taste and the effects of improving human immunity, relieving fatigue, reducing blood sugar, delaying aging and the like after long-term drinking.
Description
Technical Field
The invention belongs to the technical field of liqueur, and particularly relates to ginseng liqueur and a production process thereof.
Background
The wine is prepared by taking fermented wine, distilled wine or edible alcohol as a wine base, adding edible auxiliary materials and food additives, and blending, mixing or reprocessing. The ginseng is a perennial herb plant, is called as a 'Baicaowang' by people, and belongs to one of the northeast 'Sanbao'. The ginseng contains many bioactive components including various types of ginsenoside, saccharide, amino acid, vitamins, proteins, polypeptides, organic acid, liposoluble components, microelements, etc., wherein the ginsenoside is the main active component in ginseng. Modern medicine proves that ginseng can excite nervous system, reduce blood sugar, improve digestion, absorption and metabolism functions, resist cancer, allergy and fatigue and delay senility. The ginseng wine is prepared from ginseng, is used for researching and developing ginseng juice wine with pure flavor, reserves nutrition ingredients in the raw materials to the maximum extent, fully plays a nutrition effect, has a unique health care effect on human bodies, is suitable for people in various levels of society, has wide consumption range, and is a product with development prospect. In the prior art, the ginseng juice wine is generally prepared by directly soaking ginseng and other raw materials in white spirit or fermenting, and the two methods have low availability of ginseng, and the obtained ginseng juice wine has low content of active ingredients, so that the development of a preparation process of ginseng extract is particularly important.
The patent with application number 201580001600.2 provides a method for preparing ginseng extract, which comprises the steps of taking water as a solvent, heating and extracting, removing sediment by ethanol to obtain a crude ginseng extract, and finally refining the crude ginseng extract by macroporous resin. The patent with application number 201810935416.0 provides an extraction method of ginseng extract, which adopts a specific reduced pressure distillation process to obtain the ginseng extract which is colorless, transparent and contains a certain amount of effective components, but the content of the effective components in the extract is low, and the content of macromolecular structure ginsenoside in the extract is high, so that the extract is not easy to be absorbed by human bodies, the absorption burden of intestinal tracts can be increased, the bioavailability is low, the content of rare ginsenoside which really plays a role is low, and the conversion rate is very low although the macromolecular structure ginsenoside can be converted in the intestinal tracts. The patent with the application number of 201510248109.1 provides a Kefir grain fermented ginseng powder, which is prepared by steaming, pulping, sterilizing, fermenting and freeze-drying processes, wherein the contents of rare ginsenoside, soluble dietary fiber, soluble protein and total protein of the ginseng powder are all improved to a certain extent, but the fermentation process has limited effects of promoting the conversion of the saponin and improving the content of the rare saponin, and the prepared ginseng powder has poor stability and limits the application of the ginseng powder.
The ginsenoside with a macromolecular structure has poor bioavailability, and the higher the bioavailability of the corresponding ginsenoside is along with the reduction of the quantity of branched chain sugar, so that the ginsenoside with the macromolecular structure is converted into the ginsenoside with a small molecular structure, and the bioavailability and pharmacological activity of the ginsenoside with the macromolecular structure can be improved. Therefore, the ginseng extraction process is optimized, the ginseng extract with high content of active ingredients, high bioavailability and good stability is provided, and the ginseng extract is used for preparing ginseng juice wine, so that the ginseng juice wine has important significance.
Disclosure of Invention
Aiming at the defects of the prior art, the invention aims to provide the ginseng juice wine which has stable quality, plump and fine wine body and pure taste and has the effects of improving human immunity, relieving fatigue, reducing blood sugar, delaying aging and the like after long-term drinking; the invention also provides a production process of the ginseng juice wine.
The technical scheme adopted by the invention for achieving the purpose is as follows:
a ginseng juice wine takes fermented wine as wine base, wherein ginseng extract is dispersed in the wine base, and the preparation method of the ginseng extract is as follows:
s1, taking sun-dried ginseng as a raw material, crushing, adding water, and carrying out pressurized distillation for 6-10 hours at the temperature of 115-120 ℃ and the pressure of 202.6-213.0kPa under the nitrogen atmosphere to obtain a first distillate, wherein the residual feed liquid is reserved;
s2, adding water into the residual feed liquid obtained in the step S1, and carrying out pressurized distillation for 2-3 hours at the temperature of 120-125 ℃ and the pressure of 225.0-233.0kPa under the nitrogen atmosphere to obtain a second distillate;
s3, combining the first distillate obtained in the step S1 and the second distillate obtained in the step S2, and adsorbing and eluting by using an adsorption column filled with macroporous resin to obtain an eluent;
s4, dissolving soybean lecithin in caprylic/capric glyceride, adding a potassium persulfate aqueous solution, uniformly mixing, heating to 75-80 ℃, dropwise adding vinyl silane A-171, stirring, continuously stirring for 1-3h after 20-40min, and spray-drying to obtain silanized soybean lecithin; dispersing silanized soybean phospholipid in 85-95% ethanol, adjusting pH to 4.5-5.5 with acetic acid, stirring for 30-40min, and spray drying to obtain modified soybean phospholipid;
s5, adding the modified soybean phospholipid obtained in the step S4 into the eluent obtained in the step S3, dispersing for 2-3min at 11000-13000rpm to obtain a coarse emulsion, carrying out ultrasonic homogenization treatment on the coarse emulsion for 4-5min, and carrying out spray drying to obtain the ginseng extract.
The ginseng extract obtained by taking sun-dried ginseng as a raw material and performing twice pressurized distillation process and surface emulsification and high-intensity ultrasonic treatment has the advantages of high content of active ingredients, high bioavailability, good solubility, high dispersibility and high stability. The ginsenoside in the ginseng is mostly in a macromolecular structure and is not easy to be absorbed by human bodies, and the ginsenoside in the macromolecular structure is decocted at a high temperature of 120-125 ℃ through a twice pressurizing and distilling process to be converted into the ginsenoside in a small molecular structure, so that the ginsenoside is easy to be absorbed and utilized by human bodies, the intestinal absorption load is reduced, and the bioavailability is improved. The soybean phospholipid is a very high-quality nutrient substance, can play a good role in promoting metabolism and regulating endocrine in a human body, can participate in forming cell membranes and helping to repair aged cells, has a unique emulsifying effect, can participate in metabolism of cholesterol, regulate blood fat and reduce the content of the cholesterol in the body, but is limited in practical application due to easy oxidization and weak hydrophilicity of the soybean phospholipid, and can be used for carrying out surface modification on the soybean phospholipid and expanding the application of the soybean phospholipid. According to the invention, potassium persulfate is used as an initiator to initiate the soybean phospholipid and vinyl silane to carry out free radical grafting reaction, siloxane is introduced into the surface of the soybean phospholipid, and then the siloxane is hydrolyzed under an acidic condition to generate hydroxyl; the silanization and hydroxylation surface modification are carried out on the soybean phospholipid, so that the oxidation resistance, the emulsifying property and the hydrophilicity of the soybean phospholipid are obviously enhanced, the silanization modification occupies the free radical reactive active site on the surface of the soybean phospholipid, so that the soybean phospholipid has stronger oxidation resistance, the hydroxylation modification introduces hydrophilic groups on the surface of the soybean phospholipid, the hydrophilicity of the soybean phospholipid is improved, and the emulsifying property and the adsorptivity of the soybean phospholipid are also obviously improved through the modification process. The modified soybean phospholipid is utilized to carry the active substances of the ginseng extract, and high-intensity ultrasonic treatment is assisted, so that the stability of the active substances can be obviously enhanced, and the carrying efficiency and the bioavailability of the active substances can be effectively improved. The caprylic-capric glyceride is easy to digest and absorb, has good emulsifying property, solubility and oxidation stability, has good intersolubility with various solvents, grease, oxidants and vitamins, and can further improve the stability and dissolution rate of the ginseng extract by synergistic action with soybean phospholipid.
In order to increase the extraction rate of the effective components of ginseng and improve the extraction efficiency, the average granularity of crushed sun-dried ginseng in the step S1 is 0.1-0.2cm, the mass ratio of sun-dried ginseng to water is 1:6-9, the mass ratio of water added in the step S1 to the step S2 is 2-3:1, and the macroporous resin in the step S3 is AB-8 macroporous resin or D101 macroporous resin, wherein the AB-8 macroporous resin is preferable.
In order to improve oxidation resistance, emulsifying property and hydrophilicity of soybean phospholipid and increase stability of ginseng extract, the mass-volume ratio of soybean phospholipid to caprylic/capric glyceride in step S4 is 0.15-0.20g/mL, the mass fraction of potassium persulfate aqueous solution is 3-5%, and the mass ratio of soybean phospholipid, vinyl silane A-171 and potassium persulfate is 100:2-4:0.4-0.7.
The invention also provides a production process of the ginseng juice wine, which comprises the following steps:
(1) Taking glutinous rice, cleaning, soaking, steaming and cooling to obtain pretreated glutinous rice, dissolving sweet distiller's yeast in sterile water to obtain sweet distiller's yeast liquid, uniformly spraying the sweet distiller's yeast liquid on the pretreated glutinous rice, uniformly mixing, sealing, fermenting at 28-30 ℃ for 24-48h at constant temperature, performing solid-liquid separation, and taking liquid to obtain saccharified liquid;
(2) Sequentially adding sterile water, rhizoma polygonati powder, dried orange peel powder, red yeast rice powder and bacillus subtilis into the saccharification liquid obtained in the step (1), adding sulfurous acid, uniformly mixing, regulating the mass fraction of sugar to 21-24% by using white granulated sugar, culturing for 4-6d at 30-35 ℃, continuously culturing for 10-15d at 25-30 ℃, and finely filtering to obtain a fermented wine base;
(3) Dissolving the ginseng extract in the fermented wine base obtained in the step (2), stirring and mixing uniformly, and preparing, sterilizing and filling to obtain the ginseng juice wine.
In order to improve the taste of the fermented wine, ensure the flavor of the wine body and adjust the alcoholic strength of the fermented wine, the mass ratio of the glutinous rice to the sweet distiller's yeast to the sterile water in the step (1) is 150-200:1:80-140, and the sterile water is required to be supplemented in the culture process in the step (2) so as to maintain the mass fraction of sugar to be 21-24%.
Further, in the step (2), the addition amount of sterile water in the saccharification liquid is 2-5g/mL, the addition amount of yellow fine powder in the saccharification liquid is 0.07-0.13g/mL, the addition amount of red yeast powder in the saccharification liquid is 0.08-0.14g/mL, the bacterial consumption amount of bacillus subtilis in the saccharification liquid is 2-3%, the addition amount of sulfurous acid in the saccharification liquid is 0.10-0.13mg/mL, the rhizoma polygonati powder and the dried orange peel powder are subjected to sterilization treatment before being added into the saccharification liquid, and the mass ratio of the dried orange peel powder to the rhizoma polygonati powder is 1:1-2.
Rhizoma Polygonati is rich in functional components such as polysaccharide, saponin, amino acid, flavone, alkaloid, etc., and has effects of regulating immunity, resisting tumor, resisting aging, lowering blood sugar, improving sleep, and preventing and treating nervous system diseases; the dried orange peel has the effects of regulating qi and lowering adverse qi, regulating middle-jiao and stimulating appetite, drying dampness and resolving phlegm, and is mainly used for treating spleen and stomach qi stagnation and dampness obstruction, chest fullness and distention and pain, anorexia, vomiting and dyspnea, difficult urination and defecation, lung qi stagnation and cough with excessive phlegm, and can strengthen spleen and regulate qi, so the dried orange peel is commonly used as an adjuvant of qi-tonifying medicines, can supplement qi without stagnation, and has the effect of preventing congestion and distention; rhizoma Polygonati belongs to yin-tonifying medicine with mild property, sweet taste, spleen, lung and kidney meridian, has the effects of invigorating spleen, tonifying qi and nourishing yin and tonifying kidney, while pericarpium citri reticulatae belongs to qi-flowing medicine with bitter taste, pungent property, spleen, stomach and lung meridian, has the effects of regulating qi, neutralizing, spleen-invigorating and phlegm-resolving, and has the effects of improving human immunity, relieving fatigue, reducing blood sugar, delaying aging and the like when being combined with ginseng. The multi-strain fermentation is carried out on the rhizoma polygonati and the dried orange peel, so that the fermentation process is improved, the fermentation speed is high, the industrial production is easy, the product quality is controlled, the change trend is more gentle compared with the traditional yeast fermentation, the microbial growth is facilitated, meanwhile, the conversion of active ingredients can be realized, and the wine body flavor is improved.
The invention has the following beneficial effects: the invention takes sun-dried ginseng as raw material, and the ginseng extract obtained by the pressurized distillation process and surface emulsification and high-intensity ultrasonic treatment has high content of active ingredients, high bioavailability, good solubility, high dispersibility and high stability. The ginsenoside with a macromolecular structure is decocted at high temperature and converted into the ginsenoside with a small molecular structure by adopting a pressurized distillation process, so that the absorption of a human body is promoted, and the bioavailability is improved; the surface emulsification treatment adopts modified soybean phospholipid to carry out silanization and hydroxylation modification on the soybean phospholipid, so that the oxidation resistance, hydrophilicity, emulsifying property and adsorptivity of the soybean phospholipid are improved, and meanwhile, the high-strength ultrasonic treatment is assisted, so that the stability of the active substances of the ginseng extract can be obviously enhanced, and the carrying efficiency and bioavailability of the active substances are effectively improved. The ginseng juice wine is prepared by taking multi-strain fermented wine as a wine base and adding ginseng extract, and has the effects of improving human immunity, relieving fatigue, reducing blood sugar, delaying aging and the like after long-term drinking, and the ginseng juice wine is stable in quality, plump and fine in wine body and pure in taste.
Detailed Description
The following description of the technical solutions in the embodiments of the present application will be made clearly and completely in connection with the embodiments of the present application, and it is obvious that the described embodiments are only some embodiments of the present application, not all embodiments. All other embodiments, which can be made by one of ordinary skill in the art without undue burden from the present disclosure, are within the scope of the present disclosure.
The raw materials used in the following examples and comparative examples are all common commercial products. The sun-dried ginseng is purchased from Yilu hall commercial company of Jilin province; AB-8 macroporous resin with particle size of 0.315-1.25mm, tianjin, western gold environmental protection materials science and technology Co., ltd; soybean phospholipids with 99% active substance content, purchased from Jiangsu Miao biosciences, inc.; glyceryl caprylate, CAS No. 65381-09-1, available from the company miny group (henna); acetic acid, food grade, purchased from henna rayleigh bioengineering limited; vinyl silane A-171, grade refined, available from Asparagus chemical Co., ltd; potassium persulfate, food grade, available from vanity chemical products, inc. In zheng; sweet distiller's yeast and red rice powder with the content of 99% are purchased from Henan Rui ren bioengineering Co., ltd; rhizoma Polygonati powder with 80 mesh, product number QAD-0202, pericarpium Citri Tangerinae powder with 80 mesh, product number QAD-1098, all purchased from western safety Aureobiological technology Co., ltd; beef extract, cat No. S25835, peptone, cat No. S26075, all purchased from shanghai source leaf biotechnology limited; the liver glycogen test kit is purchased from Nanjing to build a bioengineering institute; malondialdehyde detection kit was purchased from beijing solebao technologies.
Example 1
A preparation method of ginseng extract comprises the following steps:
s1, crushing 40g of sun-dried ginseng into particles with the average particle size of 0.2cm, adding 360g of water, and carrying out pressurized distillation for 10 hours at the temperature of 120 ℃ and the pressure of 213.0kPa under the nitrogen atmosphere to obtain a first distillate, wherein the residual feed liquid is reserved;
s2, adding 120g of water into the residual feed liquid obtained in the step S1, and performing pressurized distillation for 2 hours at the temperature of 125 ℃ and the pressure of 233.0kPa under a nitrogen atmosphere to obtain a second distillate;
s3, combining the first distillate obtained in the step S1 and the second distillate obtained in the step S2, passing through an adsorption column filled with AB-8 type macroporous resin, eluting with 400mL of purified water, 800mL of 0.05mol/L of sodium hydroxide and 800mL of 30% ethanol in sequence, discarding, and eluting with 1200mL of 70% ethanol to obtain an eluent, wherein the loading flow rate is 0.8mL/min, the eluting flow rate is 1mL/min, and the mass ratio of the AB-8 type macroporous resin to the raw ginseng is 2:1; pretreatment of AB-8 type macroporous resin before use is as follows: adding absolute ethyl alcohol into AB-8 type macroporous resin, soaking the resin in the liquid level for 24 hours, filling the column, washing with distilled water until effluent liquid is clear and free of white turbidity, continuing washing with distilled water until effluent liquid has no alcohol smell, adding hydrochloric acid solution with the volume fraction of 4% into the washed AB-8 type macroporous resin, soaking for 4 hours, filling the column, washing with water to neutrality, adding 50g/L sodium hydroxide solution, soaking for 4 hours, and filling the column, washing with water to neutrality; soaking the treated resin in water for later use.
S4, dissolving 10g of soybean phospholipid in 62.5mL of caprylic/capric glyceride, adding 1.3g of potassium persulfate aqueous solution (the mass fraction is 4%), uniformly mixing, heating to 75 ℃, dropwise adding 0.3g of vinyl silane A-171, stirring, continuing stirring for 2h after 20min, and spray drying to obtain silanized soybean phospholipid; the silanized soybean phospholipid is dispersed in 25mL of 95% ethanol, the pH is adjusted to 5.5 by acetic acid, the mixture is stirred for 30min, and the mixture is spray-dried to obtain the modified soybean phospholipid, wherein the temperature is room temperature (20-25 ℃).
S5, adding 2g of the modified soybean phospholipid obtained in the step S4 into the eluent obtained in the step S3, dispersing for 2min at 13000rpm to obtain a coarse emulsion, carrying out ultrasonic homogenization treatment on the coarse emulsion for 4min (20 kHz,40% amplitude, ultrasonic treatment for 10S, stopping for 5S), and carrying out spray drying to obtain the ginseng extract.
Example 2
A production process of ginseng juice wine comprises the following steps:
(1) Cleaning and soaking 500g of glutinous rice, steaming for 15min, cooling to 25-30 ℃ to obtain pretreated glutinous rice, dissolving 2.5g of sweet distiller's yeast in 250g of sterile water to obtain sweet distiller's yeast liquid, uniformly spraying the sweet distiller's yeast liquid on the pretreated glutinous rice, uniformly mixing, sealing, fermenting at 30 ℃ for 48h at constant temperature, performing solid-liquid separation, and collecting liquid to obtain saccharified liquid;
(2) Sequentially adding 750g of sterile water, 25g of rhizoma polygonati powder, 13g of dried orange peel powder, 25g of red yeast powder and 3% of bacillus subtilis (calculated by the mass percentage of the saccharifying liquid) into the saccharifying liquid obtained in the step (1), adding 29mg of sulfurous acid, uniformly mixing, regulating the mass fraction of sugar to 22% by using white granulated sugar, culturing for 4d at 35 ℃, continuously culturing for 12d at 30 ℃, and finely filtering to obtain a fermented wine base; wherein, before the rhizoma polygonati powder and the dried orange peel powder are added into the saccharification liquid, sterilization treatment is carried out, and the method specifically comprises the following steps: spreading the sample powder in a culture dish, sterilizing by ultraviolet irradiation for 30min, turning over, and continuously irradiating for 30min; sterile water is required to be supplemented in the culture process so as to maintain the mass fraction of sugar to be 22%; pretreatment of bacillus subtilis before use is as follows: respectively weighing 1.8g of beef extract, 6g of peptone, 3g of sodium chloride and 1.2g of potassium dihydrogen phosphate, placing in a beaker, adding 600mL of distilled water, stirring at 50 ℃ until the materials are melted and mixed uniformly, standing and cooling to room temperature, regulating the pH to 7.2-7.4 by using 0.1moL/L sodium hydroxide solution, sterilizing at 121 ℃ for 30min to obtain a liquid culture medium, inoculating bacillus subtilis into the liquid culture medium, placing in a shaking table at 37 ℃ and 160r/min for shake culture for 24h, and ensuring the concentration of bacterial liquid to be 10 by using a Mahalanobis turbidimetric method 8 CFU/mL, bacillus subtilis BS01, was stored in China center for type culture Collection, with the number M2012485.
(3) Dissolving 4g of the ginseng extract prepared in the embodiment 1 in the fermented wine base obtained in the step (2), stirring and mixing uniformly, and preparing, sterilizing and filling to obtain the ginseng juice wine.
Example 3
A ginseng extract is prepared according to the method of example 1, except that: the extraction time in the step S1 is 9h, and the extraction time in the step S2 is 3h.
Example 4
A ginseng juice wine is prepared according to the method of example 2, except that: the culture conditions in the step (2) were that after culturing at 35℃for 5 days, the culture was continued at 30℃for 11 days.
Example 5
A ginseng juice wine is prepared according to the method of example 2, except that: the culture conditions in the step (2) were that after culturing at 30℃for 4 days, culturing was continued at 25℃for 12 days.
Comparative example 1
A ginseng extract is prepared according to the method of example 1, except that: step S4 is omitted, and unmodified soybean phospholipid is added in step S5.
Comparative example 2
A ginseng extract is prepared according to the method of example 1, except that: omitting the steps S4 and S5, and carrying out spray drying on the eluent prepared in the step S3.
Comparative example 3
A ginseng juice wine is prepared according to the method of example 2, except that: the culture conditions in the step (2) were that after culturing at 25℃for 4 days, culturing was continued at 20℃for 12 days.
The ginseng extracts prepared in example 1, example 3 and comparative examples 1 to 2 were subjected to solubility and stability tests, ginseng extract samples were mixed with 20% ethanol in a ratio of 0.5%, shaken for 10 seconds every 1 minute at room temperature, and after 10 minutes, dissolution was observed, and after 2 to 4 years at room temperature, solution stability was observed; the stability test was performed on the ginseng liqueur prepared in example 2, example 4, example 5, comparative example 3, and the liqueur stability was observed after standing at room temperature for 2-4 years; the test results are shown in Table 1. As can be seen from table 1, the ginseng extract prepared in example 1 and example 3 was not only completely dissolved in 10 minutes but also dissolved at a higher rate than comparative examples 1-2, wherein the ginseng extract prepared in example 1 was dissolved at the fastest rate, and the ginseng extract prepared in comparative example 1 was improved in solubility to a greater extent than comparative example 2; the ginseng extract and the ginseng juice wine prepared in examples 1 to 5 are free from discoloration and precipitation phenomenon after being left at room temperature for 4 years compared with comparative examples 1 to 3, and the ginseng extract and the ginseng juice wine prepared in comparative example 1 and comparative example 3 are free from discoloration and precipitation phenomenon after being left for 3 years and the ginseng extract prepared in comparative example 2 is free from discoloration and precipitation phenomenon after being left for 2 years, and the stability of the ginseng extract prepared in comparative example 1 is improved to a certain extent compared with comparative example 2.
TABLE 1 solubility and stability test results
The ginseng juice wine prepared in the following examples 2, 4, 5 and 3 is subjected to sensory evaluation and physical and chemical index detection, wherein the sensory evaluation is determined according to sensory analysis in GB/T15038-2006 general analysis method for grape wine and fruit wine, and a group of 20 people (10 women, 10 men) trained in sensory profession is used for performing sensory evaluation on appearance (10 minutes), aroma (30 minutes), taste (40 minutes) and wine body evaluation (20 minutes), and the result is obtained by taking average value, and the appearance, aroma, taste and wine body evaluation are discussed in a concentrated way; in physical and chemical index detection, the alcohol degree (20 ℃) and total acid (calculated by acetic acid) and total sugar (calculated by glucose) are detected according to a method specified in GB/T15038-2006 general analysis method for grape wine and fruit wine, the total ester (calculated by ethyl acetate) is detected according to a method specified in national standard of dew wine of GB/T27588-2011, the total saponin content is detected according to a method for detecting the total saponin content in food of T/AHFIA004-2018, the total flavone content is detected according to a method for detecting total flavone (rutin) in food of DB13/T385-1998, the total polyphenol content is detected according to a method for detecting total polyphenol content in plant extracts of T/AHFIA005-2018 and products thereof, and the test results are shown in Table 2. As can be seen from table 2, the ginseng juice wine bodies prepared in example 2, example 4 and example 5 are light brown, clear, transparent, free of sediment and suspended matters and glossy, have corresponding plant aroma and wine aroma, are harmonious in aroma, plump, fine and smooth, smooth and smooth in taste, pure in aftertaste and long in lasting in style, and unique in style, and meet the national standard regulation of GB/T27588-2011 juice wine, and compared with example 4, example 5 and comparative example 3, the ginseng juice wine prepared in example 2 has the highest sensory score; the alcoholic strength, total sugar, total acid and total ester of the ginseng juice wine prepared in the examples 2, 4 and 5 all meet the national standard regulation of GB/T27588-2011 juice wine; compared with comparative example 3, the ginseng juice wine prepared in example 2, example 4 and example 5 has higher total saponins, total polyphenols and total flavonoids, wherein the ginseng juice wine prepared in example 2 has the highest total saponins, total polyphenols and total flavonoids.
TABLE 2 sensory evaluation and physicochemical index detection results
The sanitation index of the ginseng juice wine prepared in example 2 was measured according to the specification of GB2758-2012 national food safety Standard fermented wine and its formulated wine. Through detection, lead, arsenic and mercury in the ginseng juice wine are not detected, the total number of bacteria is less than 25/100 mL, the coliform group bacteria is less than 3/mL, and pathogenic bacteria are not detected, so that national standard regulations are met.
Pharmacodynamics studies were performed on the ginseng juice wines prepared in example 2, example 4, example 5, and comparative example 3. The experimental object: 50 healthy Kunming mice of 3 weeks of age, each half of the male and female, 20-25g in mass, were purchased from Chengdu laboratory animal Co., ltd, and after one week of adaptive pre-feeding, the test was started. Grouping and administration: the 50 mice are randomly divided into 5 groups, and 10 mice in each group are respectively an experimental blank group, an experimental 1 group, an experimental 2 group, an experimental 3 group and an experimental 4 group; the experimental blank mice were given physiological saline, the experimental 1 mice were given the ginseng juice wine prepared in example 2, the experimental 2 mice were given the ginseng juice wine prepared in example 4, the experimental 3 mice were given the ginseng juice wine prepared in example 5, the experimental 4 mice were given the ginseng juice wine prepared in comparative example 3, the stomach lavage amount was 0.01mL/g, 1 time each day in the morning and at night, and index detection was performed after continuous stomach lavage for 30 d. And (3) index detection: after the last administration for 30min, the mice carry out a load swimming exhaustion experiment, and the judgment standard is that the mice can not float out of the water surface after sinking for 5s, and the exhaustion time is recorded; after swimming, taking blood from eyeballs of the mice, standing, centrifuging for 10min at 3500r/min at 4 ℃, taking supernatant, and detecting serum MDA level by a kit method; the mice are killed immediately after blood collection, thymus and spleen are taken out, blood is wiped dry, the quality is determined, the visceral wet weight is used for representing thymus and spleen index, and liver is taken outPreserving in a refrigerator at-80deg.C, and detecting liver glycogen level with kit method; numerical statistics are processed by SPSS20.0 software, and metering data are measured in [ ]
n=3) represents the difference in significance between the comparison groups using one-way anova (compared to the experimental blank, *** p<0.001< ** p<0.01< * p<0.05 The experimental results are shown in table 3. As can be seen from table 3, compared with the experimental blank group, the swimming time, spleen index, thymus index and liver glycogen content of the mice in the experimental groups 1 to 4 are all improved, and compared with the experimental group 4, the swimming time, spleen index, thymus index and liver glycogen content of the mice in the experimental group 1 are most remarkably improved; the serum MDA levels were reduced in all mice from group 1 to group 4 compared to the experimental blank, and most significant was the reduction in serum MDA levels in group 1 compared to group 4. Pharmacodynamics researches prove that the ginseng juice wine prepared in the embodiment 2 can obviously strengthen organ indexes of spleen and thymus of mice, reduce serum MDA level, increase liver glycogen level and prolong swimming life, and the ginseng juice wine prepared by the process can play a better role in resisting fatigue and oxidization.
TABLE 3 pharmacodynamic study experiment results
The ginseng contains various types of ginsenoside, saccharides, amino acids, vitamins, proteins, polypeptides, organic acids, fat-soluble components, trace elements and the like, wherein the ginsenoside is the main active ingredient in the ginseng. Modern medicine proves that ginseng can excite nervous system, reduce blood sugar, improve digestion, absorption and metabolism functions, resist cancer, allergy and fatigue and delay senility; rhizoma Polygonati is rich in functional components such as polysaccharide, saponin, amino acid, flavone, alkaloid, etc., and has effects of regulating immunity, resisting tumor, resisting aging, lowering blood sugar, improving sleep, and preventing and treating nervous system diseases; the dried orange peel has the effects of regulating qi and lowering adverse qi, regulating middle-jiao and stimulating appetite, drying dampness and resolving phlegm, and is mainly used for treating spleen and stomach qi stagnation and dampness obstruction, chest fullness and distention and pain, anorexia, vomiting and dyspnea, difficult urination and defecation, lung qi stagnation and cough with excessive phlegm, and can strengthen spleen and regulate qi, so the dried orange peel is commonly used as an adjuvant of qi-tonifying medicines, can supplement qi without stagnation, and has the effect of preventing congestion and distention; the invention takes sun-dried ginseng as raw material, and the ginseng extract obtained by the pressurized distillation process and surface emulsification and high-intensity ultrasonic treatment has high content of active ingredients, high bioavailability, good solubility, high dispersibility and high stability. The ginsenoside with a macromolecular structure is decocted at high temperature and converted into the ginsenoside with a small molecular structure by adopting a pressurized distillation process, so that the absorption of a human body is promoted, and the bioavailability is improved; the surface emulsification treatment adopts modified soybean phospholipid to carry out silanization and hydroxylation modification on the soybean phospholipid, so that the oxidation resistance, hydrophilicity, emulsifying property and adsorptivity of the soybean phospholipid are improved, and meanwhile, the high-strength ultrasonic treatment is assisted, so that the stability of the active substances of the ginseng extract can be obviously enhanced, and the carrying efficiency and bioavailability of the active substances are effectively improved. The multi-strain fermented wine is taken as a wine base, and the ginseng, the rhizoma polygonati and the dried orange peel are compatible, so that the prepared ginseng juice wine has stable quality, plump and fine wine body, pure taste and the effects of improving human immunity, relieving fatigue, reducing blood sugar, delaying aging and the like after long-term drinking.
Although embodiments of the present application have been shown and described, it will be understood by those skilled in the art that various changes, modifications, substitutions and alterations can be made therein without departing from the principles and spirit of the application, the scope of which is defined in the appended claims and their equivalents.
Claims (10)
1. A ginseng juice wine takes fermented wine as a wine base, and is characterized in that ginseng extract is dispersed in the wine base, and the preparation method of the ginseng extract is as follows:
s1, taking sun-dried ginseng as a raw material, crushing, adding water, and carrying out pressurized distillation for 6-10 hours at the temperature of 115-120 ℃ and the pressure of 202.6-213.0kPa under the nitrogen atmosphere to obtain a first distillate, wherein the residual feed liquid is reserved;
s2, adding water into the residual feed liquid obtained in the step S1, and carrying out pressurized distillation for 2-3 hours at the temperature of 120-125 ℃ and the pressure of 225.0-233.0kPa under the nitrogen atmosphere to obtain a second distillate;
s3, combining the first distillate obtained in the step S1 and the second distillate obtained in the step S2, and adsorbing and eluting by using an adsorption column filled with macroporous resin to obtain an eluent;
s4, dissolving soybean lecithin in caprylic/capric glyceride, adding a potassium persulfate aqueous solution, uniformly mixing, heating to 75-80 ℃, dropwise adding vinyl silane A-171, stirring, continuously stirring for 1-3h after 20-40min, and spray-drying to obtain silanized soybean lecithin; dispersing silanized soybean phospholipid in 85-95% ethanol, adjusting pH to 4.5-5.5 with acetic acid, stirring for 30-40min, and spray drying to obtain modified soybean phospholipid;
s5, adding the modified soybean phospholipid obtained in the step S4 into the eluent obtained in the step S3, dispersing for 2-3min at 11000-13000rpm to obtain a coarse emulsion, carrying out ultrasonic homogenization treatment on the coarse emulsion for 4-5min, and carrying out spray drying to obtain the ginseng extract.
2. The ginseng juice wine according to claim 1, wherein the average particle size of the crushed raw ginseng in the step S1 is 0.1-0.2cm, and the mass ratio of the raw ginseng to the water is 1:6-9.
3. The ginseng juice wine according to claim 2, wherein the mass ratio of water added in the steps S1 and S2 is 2-3:1.
4. The ginseng juice wine according to claim 1, wherein the macroporous resin in the step S3 is AB-8 type macroporous resin or D101 type macroporous resin.
5. The ginseng juice wine according to claim 1, wherein the mass-volume ratio of soybean phospholipid to caprylic/capric glyceride in the step S4 is 0.15-0.20g/mL, the mass fraction of the potassium persulfate aqueous solution is 3-5%, and the mass ratio of soybean phospholipid, vinyl silane A-171 and potassium persulfate is 100:2-4:0.4-0.7.
6. The process for producing ginseng juice wine according to any one of claims 1 to 5, comprising the steps of:
(1) Taking glutinous rice, cleaning, soaking, steaming and cooling to obtain pretreated glutinous rice, dissolving sweet distiller's yeast in sterile water to obtain sweet distiller's yeast liquid, uniformly spraying the sweet distiller's yeast liquid on the pretreated glutinous rice, uniformly mixing, sealing, fermenting at 28-30 ℃ for 24-48h at constant temperature, performing solid-liquid separation, and taking liquid to obtain saccharified liquid;
(2) Sequentially adding sterile water, rhizoma polygonati powder, dried orange peel powder, red yeast rice powder and bacillus subtilis into the saccharification liquid obtained in the step (1), adding sulfurous acid, uniformly mixing, regulating the mass fraction of sugar to 21-24% by using white granulated sugar, culturing for 4-6d at 30-35 ℃, continuously culturing for 10-15d at 25-30 ℃, and finely filtering to obtain a fermented wine base;
(3) Dissolving the ginseng extract in the fermented wine base obtained in the step (2), stirring and mixing uniformly, and preparing, sterilizing and filling to obtain the ginseng juice wine.
7. The process for producing ginseng juice wine according to claim 6, wherein the mass ratio of the glutinous rice, sweet distiller's yeast and sterile water in the step (1) is 150-200:1:80-140.
8. The process according to claim 6, wherein the cultivation in step (2) is supplemented with sterile water to maintain the sugar mass fraction at 21-24%.
9. The process according to claim 6, wherein the amount of aseptic water added in the saccharification liquid in the step (2) is 2-5g/mL, the amount of fine yellow powder added in the saccharification liquid is 0.07-0.13g/mL, the amount of red yeast powder added in the saccharification liquid is 0.08-0.14g/mL, the bacterial consumption of bacillus subtilis in the saccharification liquid is 2-3%, and the amount of sulfurous acid added in the saccharification liquid is 0.10-0.13mg/mL.
10. The process for producing ginseng juice wine according to claim 9, wherein the rhizoma polygonati powder and the dried orange peel powder are sterilized before being added into the saccharification liquid, and the mass ratio of the dried orange peel powder to the rhizoma polygonati powder is 1:1-2.
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN116333844A (en) * | 2023-05-30 | 2023-06-27 | 北京国科本草生物科技有限公司 | Preparation method of pseudo-ginseng flower leaf and ginseng functional compound wine/liqueur |
| CN116496859A (en) * | 2023-06-21 | 2023-07-28 | 长春中医药大学 | Ginseng millet wine and preparation method and application thereof |
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| CN111481632A (en) * | 2020-05-09 | 2020-08-04 | 北京中环球医疗科技有限公司 | Medicinal and edible additive for improving immunity of organism and preparation method thereof |
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| CN116496859A (en) * | 2023-06-21 | 2023-07-28 | 长春中医药大学 | Ginseng millet wine and preparation method and application thereof |
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