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Method for preparing traditional Chinese medicine health-care liquor

A technology for traditional Chinese medicine health care and medicinal materials, which is applied in the directions of microorganism-based methods, biochemical equipment and methods, and pharmaceutical formulations, etc., can solve the problems of waste of traditional Chinese medicinal materials, long production cycle of health-care wine, and insufficient extraction of medicinal components. Achieve the effect of saving energy, solving food security problems, realizing cleaner production and sustainable development

Inactive Publication Date: 2012-03-21
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] Embodiment 1: Dioscorea scutellaria health wine

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

Embodiment 2

[0030] Embodiment 2: Chuanshanlong health wine

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

Embodiment 3

[0032] Embodiment 3: flat fritillaria health wine

[0033] Wash the flat fritillary, dry, pulverize, and pass through a 60-mesh sieve. Weigh 0.8kg flat fritillary powder, measure 3L water and pour it into the saccharification pot, adjust the slurry, adjust the pH to 7-7.5 with NaOH, heat in a water bath until viscous, gelatinize for 30min, add high temperature resistant α-amylase (20000U / ml) 0.4ml, liquefied at 95-97℃ for 30min. Cool to 60°C, adjust the pH to 4-4.5 with HCl, add 1.6ml of glucoamylase (100000U / ml), and saccharify at 60°C for 2h. The saccharification solution was first filtered through 8 layers of gauze, and then centrifuged at 12000r / min for 10min. Collect about 2.7L of the supernatant saccharification liquid, and measure the glucose concentration with a glucose analyzer to be 160.5g / L. Put the saccharification solution into a cleaned fermenter, and sterilize it with damp heat at 115°C for 15 minutes. After sterilization, take out the fermenter and cool it ...

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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 brewing, especially the technical field of health wine production, and relates to the technology of saccharification of starch in medical materials, alcoholic fermentation of saccharification liquid and separation of two-phase of ethanol and inorganic salt. Background technique [0002] Liquor is a beverage with a large consumption volume, and only liquor is sold in my country every year above 5 million tons. At present, wine is mainly made from rice, wheat, corn, sorghum and other grain crops, which consume at least 7.5 million tons of grain every year, and more than 1.2 million tons of fuel ethanol need to consume more than 3.6 million tons of corn every year. Food safety has become a concern of the public. A major issue, the competition between wine making and people for food is an urgent real problem. [0003] With the improvement of people's living standards and the enhancement of health care awaren...

Claims

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Application Information

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Patent Type & Authority Patents(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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