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Production method of yellow rice wine rich in reduced glutathione, and produced yellow rice wine

A technology for glutathione and production methods, applied in the fields of comprehensive utilization of fermentation and fermentation and brewing, can solve the problems of no improvement in energy conservation and environmental protection, increase of gout in middle-aged and elderly people, and no innovation in technology, etc., and is suitable for large-scale promotion Application, comprehensive efficiency improvement, ingenious design effect

Active Publication Date: 2012-06-13
JIANGNAN UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

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Problems solved by technology

Although adding a certain amount of γ-aminobutyric acid may contribute to the health benefits of yellow rice wine, the slightly higher amount added will increase the free amino acids in yellow rice wine, which will increase the risk of gout in middle-aged and elderly people, and there is no innovation in the process In terms of energy saving and environmental protection, there is no improvement

Method used

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  • Production method of yellow rice wine rich in reduced glutathione, and produced yellow rice wine
  • Production method of yellow rice wine rich in reduced glutathione, and produced yellow rice wine

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0027] Waste yellow rice wine yeast was obtained by separating waste yellow rice wine grains, adding 5% yeast extract broth (YE) medium, liquid-state fermentation for 72 hours, extraction by hot water-concentration under reduced pressure-salt precipitation-ethanol extraction-concentration under reduced pressure-to obtain The sample liquid with good orange-yellow fluidity-concentrated and dried to obtain the reduced glutathione extract, wherein the hot water temperature is 70°C, the reduced pressure is 5KPa, NaCl is precipitated, and the drying temperature is 75°C; after HPLC (high pressure liquid phase Chromatography) detects that the reduced glutathione content in the obtained reduced glutathione extract is >95%, and the impurities are mainly sugar and protein.

Embodiment 2

[0029] Separation of waste rice wine yeast from waste rice wine grains, without liquid post-fermentation, directly through hot water extraction-decompression concentration-salt precipitation-partition chromatography-decompression concentration-to obtain an orange-yellow sample liquid with good fluidity- Concentrate and dry to obtain the reduced glutathione extract, in which macroporous adsorption resins (Tianjin Bohong, D3520, D4006, D4020) are used for partition chromatography, in which the hot water temperature is 100 °C, the reduced pressure is 0.5KPa, NaCl The temperature of precipitation and drying is 60°C; the content of reduced glutathione in the obtained reduced glutathione extract detected by HPLC (high pressure liquid chromatography) is >95%, and the impurities are mainly sugar and protein.

Embodiment 3

[0031] 500g rice, add koji (Nantong Baipu Yellow Wine Co., Ltd., the same below) 5%, water is mineral water rich in selenium (provided by Nantong Baipu Yellow Wine Co., Ltd., the same below), selenium content 10-50μg / L, pre-fermentation After 14 days, transfer to the post-fermentation stage, receive 1% of wine medicine (Nantong Baipu Yellow Wine Co., Ltd., the same below), after 7 days of fermentation, divide into two parts, and add the 0.01% reduced form prepared in Example 1 and Example 2 respectively The glutathione extract is fermented, decocted and aged to obtain the finished wine. The content of reduced glutathione is 1.2 mg / l and the selenium content is 5 μg / L as detected by HPLC, and the taste is refreshing.

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Abstract

The invention relates to a production method of yellow rice wine rich in reduced glutathione. According to the invention, mineral water is adopted as fermentation water in a pre-fermentation phase in the yellow rice wine brewing process; and a reduced glutathione extract is added during a post-fermentation phase in the yellow rice wine brewing process. The extract is extracted from yellow rice wine waste yeast or re-fermented yellow rice wine waste yeast. Preferably, the content of reduced glutathione in the reduced glutathione extract is higher than 95% by weight. A dosage amount of the reduced glutathione extract is 0.01-0.1% of the fermentation broth in the yellow rice wine brewing post-fermentation phase by weight. The reduced glutathione extract is added after the yellow rice wine brewing post-fermentation phase is carried out for one week. The invention also provides reduced-glutathione-rich yellow rice wine produced with the method. The production method of the reduced-glutathione-rich yellow rice wine is skillfully designed. The produced yellow rice wine has a refreshing taste. The yellow rice wine is rich in trace mineral elements and reduced glutathione. The entire production technology is green and environment-friendly. A large quantity of equipment is not required to be added, and a comprehensive efficiency is improved. Therefore, the method is suitable to be popularized.

Description

technical field [0001] The invention relates to the technical field of fermentation and brewing, in particular to the technical field of comprehensive utilization of fermentation, in particular to a production method of rice wine rich in reduced glutathione and the rice wine produced therefrom. Background technique [0002] Yellow rice wine is a precious heritage of the Chinese nation. Its unique brewing process, rich nutritional ingredients, and long history have always attracted people's attention. Yellow rice wine is considered to be the most nutritious wine, but the research on its beneficial ingredients is still relatively scarce. At present, phenolic substances, functional oligosaccharides, GABA (γ-aminobutyric acid), and bioactive peptides are relatively certain. The components have the advantages of anti-oxidation and enhanced resistance; however, they all have disadvantages such as uncertain content and unclear efficacy. [0003] In view of the current characterist...

Claims

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Application Information

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IPC IPC(8): C12G3/02
Inventor 夏小乐杨海麟朱小明张玲王武
Owner JIANGNAN UNIV
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