Method for producing white wine and fruit wine by fritillary bulb

A technology of flat fritillary and fruit wine, applied in the field of winemaking, can solve problems such as environmental pollution and waste of resources, and achieve the effects of avoiding pollution, realizing clean production and solving food security problems.

Inactive Publication Date: 2010-04-28
DALIAN UNIV OF TECH +2
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

In addition to medicinal ingredients, flat fritillary also contains 40-60% starch, if not utilized, it will lead

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0023] Embodiment 1: the making of liquor

[0024] Crush the flat fritillary and pass through a 60-mesh sieve. Weigh 1kg of flat fritillary powder, add 3.5L of water, adjust the slurry in the mash pot, heat it in a water bath until it becomes thick (about 90°C), adjust the pH to 6-6.5 with NaOH, gelatinize for 30min, add high-temperature liquefying enzyme (20000U / ml ) 0.5ml, liquefied at 95-97°C for 30 minutes, and did not turn blue when tested with iodine solution. 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. The supernatant was collected to obtain a saccharification solution with a volume of about 2.7 L, in which the glucose concentration was 204 g / L, and the total alkaloid content was 28.5 mg / L, accounting for 7.7% of the total alkaloids of Fritillaria chinensis. Put the saccharifi...

Embodiment 2

[0025] Embodiment 2: the making of fruit wine

[0026]Crush the flat fritillary and pass through a 60-mesh sieve. Weigh 0.85kg of flat fritillary powder, measure 3L of water and pour it into the mash pot, adjust the slurry, adjust the pH to 6-6.5 with NaOH, heat in a water bath until viscous, gelatinize for 30min, add 0.425ml of high-temperature liquefying enzyme (20000U / ml), Liquefied at 95-97°C for 30 minutes, it did not turn blue when tested with iodine solution. Cool to 60°C, adjust the pH to 4-4.5 with HCl, add 1.7ml of glucoamylase (100000U / ml), and saccharify at 60°C for 2h. Filter the saccharification solution through gauze, cotton cloth or canvas, and then centrifuge at 12000r / min for 10min. The supernatant was collected to obtain a saccharification solution with a volume of about 2.5 L, wherein the glucose concentration was 185.6 g / L, and the total alkaloid content was 23.8 mg / L. Put the saccharification solution, 100g of mountain grapes, and 100g of wild kiwi fru...

Embodiment 3

[0027] Embodiment 3: Extraction of alkaloids in medicinal dregs

[0028] The medicinal residue obtained by filtration and centrifugation in Example 1 was combined with the residue left by alcohol distillation, washed with water, dried in an oven at 40°C to constant weight, and weighed, which was 400.6g. Weigh 10.0 g, place in a Soxhlet extractor and use 100 mL of 95% ethanol for reflux extraction until the Drogendroff reagent has no alkaloid precipitation reaction, and concentrate the obtained extract under reduced pressure to recover ethanol. Determination of alkaloids in the extract by acid dye colorimetry (Wang Chongzhi et al., Methodology for Determination of Alkaloids and Alkaloid Glycosides in Fritillaria Medicinae, Chinese Journal of Pharmaceutical Sciences, 2003, 38(6): 415-418)) The concentration is 260mg / L, and the yield reaches 90%.

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PUM

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Abstract

The invention relates to a method for producing white wine and fruit wine by traditional Chinese medicine fritillary bulb, belonging to the brewing technical field. The method is characterized in that traditional Chinese medicine fritillary bulb is smashed and then sieved, a two enzymes method is adopted to saccharify starch therein, filtering or centrifugation is carried out to remove dregs, strains producing alcohol is inoculated into saccharified liquid for fermentation, and fermentation liquid is distilled and blended, thus obtaining white wine. When in production of fruit wine, the saccharified liquid is added with pulp of wild fruit such as amurgrape and the like, filtering, degerming and residue removing are carried out after fermentation, and aging is carried out to obtain the fruit wine. Dregs obtained by filtering or centrifugation on the saccharified liquid and alcohol distilled residue and fruit wine residue can be used for extracting medicinal ingredients such as alkaloid, adenosine and the like. The invention has the effects and benefits that food is saved, the method is environmentally friendly and comprehensive utilization of traditional Chinese medicine fritillary bulb is realized.

Description

technical field [0001] The invention belongs to the technical field of brewing, and relates to a method for brewing white wine and fruit wine by using starch in Fritillaria chinensis, a traditional Chinese medicinal material, and simultaneously extracting medicinal alkaloids from medicinal dregs. Background technique [0002] Liquor making has a history of thousands of years in my country. Liquor is usually made from grains such as sorghum and rice as raw materials through cooking, saccharification, fermentation, distillation, aging and blending. Such as: Moutai, Wuliangye, Fenjiu, Xifengjiu, Yanghe Daqu, etc. About 1.5 tons of corn are needed to produce 1 ton of 50-degree liquor. In 2007, my country's liquor production exceeded 5 million tons, consuming at least 7.5 million tons of grain. In addition, more than 1.2 million tons of fuel ethanol needs to consume more than 3.6 million tons of corn every year. Food security has become a major concern of the public. Competition...

Claims

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Application Information

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IPC IPC(8): C12G3/02C12G3/12C07H19/173C07H1/08A61K36/8966C12R1/01C12R1/645C12R1/72C12R1/84C12R1/865C12H6/02
Inventor 修志龙孔珊丛晓晖黄明
Owner DALIAN UNIV OF TECH
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