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Lucid ganoderma-gingko yellow wine as well as preparation method and function thereof

A technology of ginkgo and ganoderma lucidum, applied in the field of bioengineering, can solve the problems of ginkgo liquor or fruit wine usage restrictions, restrictions on the sales of ginkgo wine, etc.

Active Publication Date: 2013-05-08
JIANGSU UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] From the above research, it can be seen that ginkgo biloba fruit can be mixed with rice and fermented with koji to obtain functional liquor containing ginkgo active ingredients, but no matter ginkgo leaf, its extract or ginkgo fruit contain a certain amount of ginkgo toxins, such as hydrocyanic acid and gingkool Sour, so that the use of ginkgo liquor or fruit wine is limited, limiting the sales of ginkgo wine

Method used

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  • Lucid ganoderma-gingko yellow wine as well as preparation method and function thereof
  • Lucid ganoderma-gingko yellow wine as well as preparation method and function thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0018] Accurately weigh 200g of shelled ginkgo fruit, add 200mL of water to the pulp, boil and gelatinize, and lower the temperature to 60°C, add 0.4mL of liquefied enzyme (Wuxi Saide Biological Engineering Co., Ltd., 160,000 units / mL) to hydrolyze 50 at 60°C Minutes, cool down to 50°C, add 0.2mL glucoamylase (Wuxi Saide Biological Engineering Co., Ltd., 20,000 units / mL) for hydrolysis at 50°C for 50 minutes, cool down to 30°C, add 0.4g papain (Donghenghua Road, Nanning, Guangxi) Biotechnology Co., Ltd., 800,000 units / g), hydrolyzed for 9 hours to obtain ginkgo ginkgo hydrolyzate; the ginkgo ginkgo hydrolyzate was divided into 250mL triangular flasks, each bottle was 100mL, sterilized at 100°C for 60 minutes, and added to Ganoderma lucidum after cooling Test-tube slant strains were cultivated at 60 rpm and 22°C for 10 days to obtain strains in liquid shake flasks of Ganoderma lucidum; ginkgo hydrolyzate was sterilized at 100°C for 60 minutes, and then added to the liquid shaker...

Embodiment 2

[0020] Accurately weigh 200g of shelled ginkgo fruit, add 1000mL of water to the pulp, boil for gelatinization, cool down to 70°C, add 1.6mL of liquefied enzyme (Wuxi Saide Biological Engineering Co., Ltd., 160,000 units / mL) and hydrolyze for 30 minutes at 70°C. Cool down to 60°C, add 1.6mL glucoamylase (Wuxi Saide Biological Engineering Co., Ltd., 20,000 units / mL) for hydrolysis at 60°C for 30 minutes, cool down to 40°C, add 0.4g papain (Guangxi Nanning Donghenghuadao Biotechnology Co., Ltd. Co., Ltd., 800,000 units / g), hydrolyzed for 6 hours to obtain ginkgo ginkgo hydrolyzate; the ginkgo ginkgo hydrolyzate was divided into 250mL triangular flasks, each bottle was 100mL, sterilized at 110°C for 30 minutes, cooled and placed on the inclined surface of the ganoderma test tube The strains were cultured at 120 rpm and 28°C for 7 days to obtain the liquid shake flask strains of Ganoderma lucidum; the ginkgo hydrolyzate was sterilized at 110°C for 30 minutes, and the liquid shake f...

Embodiment 3

[0022] Accurately weigh 200g of shelled ginkgo fruit, make a pulp, add 2000mL of water, boil for gelatinization, cool down to 80°C, add 100mL of liquefied enzyme (Wuxi Saide Biological Engineering Co., Ltd., 160,000 units / mL) to hydrolyze at 80°C for 10 minutes, Cool down to 70°C, add 100mL glucoamylase (Wuxi Saide Biological Engineering Co., Ltd., 20,000 units / mL) for hydrolysis at 70°C for 10 minutes, cool down to 50°C, add 30g papain (Guangxi Nanning Donghenghuadao Biotechnology Co., Ltd. , 800,000 units / g), and hydrolyzed for 0.5 hours to obtain ginkgo biloba hydrolyzate; the shake flask culture process described therein is: the ginkgo ginkgo hydrolyzate is divided into 250mL triangular flasks, each bottle is 100mL, and sterilized at 120°C for 10 minutes , after cooling, insert the slant strain of ganoderma lucidum test tube, and cultivate it at a speed of 180 rpm and a temperature of 33°C for 5 days to obtain the strain of ganoderma lucidum liquid shake bottle; the ginkgo ...

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Abstract

The invention discloses lucid ganoderma-gingko wine, relating to the technical field of biological engineering. According to the wine provided by the invention, the alcoholic strength is 8-16%, the content of general flavone is 1-5 mg / L, the content of gingko lactone is 1-6 mg / L, the content of general terpenes compound is 30-800 mg / L, the content of protein is 60-200 mg / L, the content of ganoderic acid is 10-17 mg / L, the content of soluble sugar is 0-2.0%, the content of gingko phenolic acid is 0-5 ppm and the content of hydrocyanic acid is 0-0.1 microgram / liter. According to the preparationmethod provided by the invention, the gingko is hydrolyzed by utilizing a double-enzyme method to obtain a gingko hydrolyzing solution and the gingko hydrolyzing solution contains active compounds including gingko flavone, terpenes compounds, amino acid, peptides and starch and the like, wherein the content of the amino acid and the peptides is not less than 1% and the content of the starch is not less than 2%; the hydrolyzing solution is converted through lucid ganoderma strains and a rice mold culture is added to ferment to obtain fermentation liquor; the fermentation liquor is filtered andblended to obtain the lucid ganoderma-gingko wine. The wine provided by the invention contains the active components of the gingko and the lucid ganoderma and has the functions of preventing hypertension, resisting oxidization and the like.

Description

technical field [0001] The invention relates to the technical field of bioengineering, in particular to a method and application for producing Ganoderma lucidum ginkgo ginkgo rice wine by using three kinds of enzymes to hydrolyze ginkgo ginkgo fruit, and then filtering and blending the fermented liquid obtained through two strain fermentations. Background technique [0002] The main components of ginkgo biloba are protein, starch and fat, and it also contains flavonoids, terpenoids, ginkgolic acid, hydrogenated ginkgo acid, hydrogenated ginkgo acid, ginkgo alcohol, ginkgool and 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 ginkgo phenolic acid...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): C12G3/02C12G3/06C12R1/865
Inventor 张志才张若花唐懿骏侯莎莎杨芳任晓锋
Owner JIANGSU UNIV
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