Method for preparing traditional Chinese medicine health-care liquor

A technology of traditional Chinese medicine health care and health wine, which is applied in the fields of saccharification of starch in medicinal materials, alcoholic fermentation of saccharification liquid, and ethanol-inorganic salt two-phase separation. Insufficient and other problems can be solved to achieve the effect of saving energy, solving food security problems, realizing clean production and sustainable development

Inactive Publication Date: 2010-04-28
DALIAN UNIV OF TECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0010] The technical problem to be solved by the present invention is to provide a method for comprehensively utilizing the starch of traditional Chinese medicinal materials and some active ingredients of traditional Chinese medicines to prepare natural health wine, so as to solve the problems of long production cycle of traditional health wine, insufficient extraction of effective ingredients, waste of resources of Chinese medicinal materials, etc. ,

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0028] Example 1: Dioscorea Shields Health Wine

[0029] Wash, dry, pulverize, and pass through a 60-mesh sieve. Weigh 1kg of Dioscorea officinalis powder, mix it with 3L of water in a saccharification pot, adjust the pH to 7-7.5 with NaOH, heat it in a water bath until it becomes viscous, gelatinize for 30min, add 0.5ml of liquefaction enzyme (20000U / ml), 95-97℃ Liquefy for 30 minutes. Cool to 60°C, adjust pH to 4-4.5 with HCl, add 2ml of saccharification enzyme (100000U / ml), and saccharify at 60°C for 2h. The saccharification solution was first filtered through 8 layers of gauze, and then centrifuged at 12000 r / min for 10 min. About 2.7L of the supernatant saccharification solution was collected, and the glucose concentration was determined to be 142.6g / L by a glucose analyzer. The saponin content in the saccharification solution was determined by liquid chromatography, accounting for 9.7% of the total saponin content of the raw materials. The saccharification solution wa...

Embodiment 2

[0030] Example 2: Chuanshanlong health wine

[0031] Wash, dry, pulverize, and pass through a 60-mesh sieve. Weigh 1kg of Panshanlong powder, pour 3L of water into the saccharification pot, adjust the slurry, adjust the pH to 7-7.5 with NaOH, heat it in a water bath until it becomes viscous, gelatinize for 30min, add 0.5ml of high temperature resistant α-amylase (0000U / ml), Liquefy at 95-97°C for 30min. Cool to 60°C, adjust pH to 4-4.5 with HCl, add 2ml of saccharification enzyme (100000U / ml), and saccharify at 60°C for 2h. The saccharification solution was first filtered through 8 layers of gauze, and then centrifuged at 12000 r / min for 10 min. About 2.7L of the supernatant saccharification solution was collected, and the glucose concentration was measured by a glucose analyzer to be 135.8g / L. The saccharification solution was put into the cleaned fermenter and sterilized by moist heat at 115°C for 15min. After sterilization, the fermenter was taken out and quickly cooled...

Embodiment 3

[0032] Example 3: Ping fritillary health care wine

[0033] Wash the fritillary fritillary, dry, pulverize, and pass through a 60-mesh sieve. Weigh 0.8kg of fritillary fritillary powder, measure 3L of water and pour it into the saccharification pot, adjust the slurry, adjust the pH to 7-7.5 with NaOH, heat it in a water bath until it becomes viscous, gelatinize for 30min, add high temperature resistant α-amylase (20000U / ml) 0.4ml, liquefaction at 95-97℃ for 30min. Cool to 60°C, adjust pH to 4-4.5 with HCl, add 1.6ml of saccharification enzyme (100000U / ml), and saccharify at 60°C for 2h. The saccharification solution was first filtered through 8 layers of gauze, and then centrifuged at 12000 r / min for 10 min. About 2.7L of the supernatant saccharification solution was collected, and the glucose concentration was measured by a glucose analyzer to be 160.5g / L. The saccharification solution was put into the cleaned fermenter and sterilized by moist heat at 115°C for 15min. Aft...

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PUM

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Abstract

The invention relates to a method for preparing traditional Chinese medicine health-care liquor, which belongs to the technical field of liquor brewing. The method is characterized by being carried out according to the following procedures: pulverizing medicinal materials, sieving, saccharifying starch, filtering or centrifugalizing to remove medicine residues, fermenting saccharification liquid to prepare alcohol and ethanol, separating double water phases of inorganic salt and collecting an upper phase, wherein the medicinal materials are peltate yam, ussuri fritillary, yam, radix puerariae, yam, ginseng and the like which are rich in starch, the starch in the medicinal materials is saccharified by a double-enzyme method, the saccharification liquid is inoculated with a strain which produces the ethanol to carry out alcohol fermentation, the inorganic salt is added into fermentation liquid after the fermentation is finished, the ethanol is replenished according to requirements to form the double water phases, and the upper phase is separated so as to obtain the health-care liquor. At different periods of saccharification or different periods of alcohol fermentation, the assistant materials of other medicinal materials are added for assisting or enhancing the health-care function of the health-care liquor. The invention overcomes the defects of long consumed time of production, incomplete dissolution of the traditional Chinese medicine effect components of the medicinal materials and the like of the traditional health-care liquor, omits a traditional distilling technology, saves energy resources and retains the natural and pure taste of the original liquor.

Description

technical field [0001] The invention belongs to the technical field of winemaking, in particular to the technical field of health care wine production, and relates to saccharification of starch in medicinal materials, alcoholic fermentation of saccharified liquid and ethanol-inorganic salt two-water phase separation technology. Background technique [0002] Liquor is a kind of beverage with a large consumption. Liquor alone sells more than 5 million tons every year in my country. At present, wine is mainly made from grain crops such as rice, wheat, corn, and sorghum, and consumes at least 7.5 million tons of grain every year. In addition, more than 1.2 million tons of fuel ethanol consumes more than 3.6 million tons of corn every year. Food security has become a public concern. A major problem, the competition between winemaking and people for food has become an urgent practical problem. [0003] With the improvement of people's living standards and the enhancement of healt...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12G3/02C12G3/08A61K36/8966A61K36/8945A61K36/484A61K36/258C12R1/01C12R1/645C12R1/72C12R1/84C12R1/865
Inventor 修志龙孔珊董悦生
Owner DALIAN UNIV OF TECH
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