Golden fungus gingko yellow wine, preparation method and efficacy thereof

A ginkgo and golden ear technology, applied in the field of bioengineering, can solve the problems of restricting the sales of ginkgo wine, ginkgo liquor or fruit wine usage restrictions, etc.

Inactive Publication Date: 2010-09-15
江苏同源堂生物工程有限公司 +1
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] From the above studies, it can be known that Ginkgo biloba or its extract and Ginkgo ginkgo fruit can be mixed with rice and fermented with koji to obtain functional liquor containing ginkgo active ingredients. Such as hydrocyanic acid and ginkgolic acid, the use of ginkgo liquor or fruit wine has been restricted to a certain extent, limiting the sales of ginkgo wine

Method used

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  • Golden fungus gingko yellow wine, preparation method and efficacy thereof
  • Golden fungus gingko yellow wine, preparation method and efficacy thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0018] Accurately weigh 200g of shelled ginkgo fruit, add 200mL of water to make a slurry, heat up to 30°C, add 0.4g of neutral protease (Guangxi Nanning Donghenghuadao Biotechnology Co., Ltd., 800,000 units / g), hydrolyze for 6 hours, continue Heat up to 80°C and maintain for 40 minutes, cool to 60°C, add 0.4mL liquefaction enzyme (Wuxi Saide Biological Engineering Co., Ltd., 160,000 units / mL) for hydrolysis at 60°C for 0.5 hours, add 1g of Ginkgo biloba extract (total flavonoid content >20%, total terpenoid content >5%), sterilized at 100°C for 20 minutes, ready to use.

[0019] Insert 9mL of Tremella aurantialba cultured with ginkgo hydrolyzate, and ferment for 2 days at a temperature of 22°C, with a stirring speed of 80 rpm and a ventilation rate of 1:0.3v / v / m; after the fermentation, add 200g Glutinous rice and 200mL water boiled rice, and 1g of white wine koji (purchased from Yanghe Distillery) of glutinous rice weight and 0.1g of Saccharomyces cerevisiae (Saccharomycesce...

Embodiment 2

[0021] Accurately weigh 200g of shelled ginkgo fruit, add 1000mL of water for beating, heat up to 50°C, add 0.7g of alkaline protease (Jining Hemei Biological Engineering Co., Ltd.), hydrolyze for 3 hours, continue to heat up to 100°C for 40 minutes, cool to 80°C, add 1.6mL liquefaction enzyme (Wuxi Saide Biological Engineering Co., Ltd., 160,000 units / mL) to hydrolyze for 1.5 hours at 80°C, add 3g of Ginkgo biloba extract (total flavonoid content > 20%, total terpenoid content > 5%), sterilized at 120°C for 40 minutes, ready to use.

[0022] Insert 30mL of golden ear fungus cultured with ginkgo hydrolyzate, and ferment and cultivate for 6 days at a temperature of 26°C, a stirring speed of 120 rpm, and a ventilation rate of 1:0.6v / v / m; after the fermentation, add 500g of glutinous rice and 500mL of water Cooked rice, 7.5g rice wine koji (purchased from Zhongnan Food Science Research Institute) and 2g yeast, 25°C for 20 days, centrifuged to get the clear liquid and added 70mL o...

Embodiment 3

[0024]Accurately weigh 200g of shelled ginkgo fruit, add 2000mL of water to the pulp, raise the temperature to 70°C, add 1g of high-efficiency proteolytic enzyme (Wuxi Saide Biological Engineering Co., Ltd., 160,000 units / g), hydrolyze for 1 hour, and continue to heat up to 120°C ℃ maintained for 10 minutes, cooled to 100 ℃, added 20mL liquefied enzyme (Jiangsu Yixing microbial preparation factory, 100,000 units / mL), hydrolyzed at 100 ℃ for 5 hours, added 50g ginkgo biloba extract (total flavonoid content > 20%, total terpenoid content > 5%), sterilized at 130°C for 60 minutes, ready to use.

[0025] Insert 200mL of golden ear fungus cultured twice in a row with ginkgo hydrolyzate, and ferment and cultivate for 10 days at a temperature of 33°C, a stirring speed of 180 rpm, and an air volume of 1:1.2v / v / m; add 1000g of glutinous rice after the fermentation and 1000mL of water-boiled rice, 30g of glutinous rice rice wine koji (purchased from Zhejiang Lectra Biotechnology Co., Lt...

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Abstract

The invention discloses a golden fungus gingko yellow wine. Alcoholic strength is 8-45%, general flavone content is more than or equal to 1-5 mg/L, ginkgolide is more than or equal to 1-6 mg/kg, total triterpenoid compound content is 30-800 mg/L, protein is more than or equal to 60 mg/kg, soluble sugar is less than or equal to 2.0%, gingko phenolic acid is less than or equal to 5 ppm, and hydrocyanic acid is less than or equal to 0.1 mu g/L. A double-enzyme method is adopted to hydrolyze gingko to obtain gingko hydrolysate which contains active compounds, such as ginkgo flavone, triterpenoid compound, amino acid, peptide, starch and the like, wherein the content of amino acid and peptide is more than or equal to 1%, and starch content is more than or equal to 2%. After being added with gingko leaf extract, the hydrolysate is converted by golden fungus strains, and rice koji is added to obtain fermentation liquor; the fermentation liquor is filtered and blended to obtain golden fungus gingko yellow wine. The wine contains gingko and golden fungus active ingredients and has the efficacy of preventing diabetes and hyperlipidemia, preventing oxidation and improving immunity of body.

Description

technical field [0001] The invention relates to the technical field of bioengineering, in particular to a method and application for producing golden-eared ginkgo ginkgo rice wine by using a double-enzyme method to hydrolyze ginkgo ginkgo, and then filtering and blending the fermented liquid obtained through two strain fermentations. Background technique [0002] The main components of ginkgo are protein, starch and fat, and also contain flavonoids, terpenoids, ginkgolic acid, hydrogenated ginkgo acid, hydrogenated ginkgo sub-acid, ginkgo alcohol, ginkgo phenol, five-carbon polysaccharides; Ancient books of traditional Chinese medicine in my country have always listed ginkgo as an important medicinal material. Ginkgo acid inhibits a variety of bacilli and skin fungi, and has different degrees of resistance to staphylococcus, streptococcus, diphtheria, anthrax bacillus, Bacillus subtilis, Escherichia coli, typhoid bacteria, etc. inhibitory effect. The ginkgool A extracted fro...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12G3/02C12G3/06A61K36/16A61P3/10A61P37/04A61P3/06C12R1/865C12R1/645
Inventor 张志才崔凤杰林琳任晓锋
Owner 江苏同源堂生物工程有限公司
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