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Method for producing white wine and fruit wine by fritillary bulb

A technology for 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 realizing sustainable development.

Inactive Publication Date: 2012-03-14
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 to waste of resources and environmental pollution
However, there is no report of making wine with flat fritillary

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0023] Example 1: Making liquor

[0024] Crush the flat fritillaria and pass a 60 mesh sieve. Weigh 1kg of Fritillaria powder, add 3.5L of water, mix the pulp in a saccharification pot, heat the water bath to thick (about 90℃), adjust pH 6-6.5 with NaOH, gelatinize for 30min, add high temperature liquefaction enzyme (20000U / ml ) 0.5ml, liquefy at 95-97℃ for 30min, test with iodine solution to not blue. Cool to 60°C, adjust pH 4-4.5 with HCl, add 2ml of glucoamylase (100000U / ml), and saccharify at 60°C for 2h. The saccharification liquid was filtered through 8 layers of gauze, and then centrifuged at 12000r / min for 10min. The supernatant was collected, and the volume of the saccharification solution was about 2.7L, in which the glucose concentration was 204g / L, and the total alkaloid content was 28.5mg / L, accounting for 7.7% of the total alkaloids of Fritillaria. Put the saccharification liquid into the fermentor and sterilize at 115°C for 15 minutes. After sterilization, cool...

Embodiment 2

[0025] Example 2: Production of fruit wine

[0026] Crush the flat fritillaria and pass a 60 mesh sieve. Weigh 0.85kg of Fritillaria powder, measure 3L of water into the saccharification pot, adjust the pulp, adjust the pH to 6-6.5 with NaOH, heat the water bath to thick, gelatinize for 30min, add 0.425ml of high temperature liquefaction enzyme (20000U / ml) Liquefy at 95-97°C for 30 minutes, and test with iodine solution to not turn blue. Cool to 60°C, adjust pH 4-4.5 with HCl, add 1.7ml glucoamylase (100000U / ml), and saccharify at 60°C for 2h. The saccharification liquid is filtered through gauze, cotton cloth or canvas, and then centrifuged at 12000r / min for 10min. Collect the supernatant to obtain the saccharification solution with a volume of about 2.5L, in which the glucose concentration is 185.6g / L and the total alkaloid content is 23.8mg / L. The saccharification liquid, 100g wild grapes and 100g wild kiwi fruit (jujube) were put into the sterilized fermenter, and steriliz...

Embodiment 3

[0027] Example 3: Extraction of alkaloids from medicine residue

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

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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 fritillarybulb is realized.

Description

Technical field [0001] The invention belongs to the technical field of wine making, and relates to a method for brewing white wine and fruit wine by using starch in the Chinese medicinal material Fritillaria vulgaris while extracting Chinese medicinal alkaloids from medicinal residue. Background technique [0002] Winemaking has a history of thousands of years in our country. Generally, liquor is made from grains such as sorghum and rice through cooking, saccharification, fermentation, distillation, aging and blending. Such as: Moutai, Wuliangye, Fenjiu, Xifeng, Yanghe Daqu, etc. It takes about 1.5 tons of corn to produce 1 ton of liquor with 50 degrees Celsius. In 2007, the output of liquor in my country exceeded 5 million tons, which consumed 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 each year, and food security has become a major issue of public concern. The struggle between ...

Claims

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Application Information

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Patent Type & Authority Patents(China)
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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