Preparation method of Radix Puerariae wine and product of Radix Puerariae wine

A technology of Puerarin wine and Puerarin, applied in the preparation of alcoholic beverages, methods based on microorganisms, biochemical equipment and methods, etc., can solve the problems of no puerarin and low retention rate of puerarin, achieve high clarity, reduce The effect of high production cost and high retention

Inactive Publication Date: 2012-07-25
SOUTHWEST UNIVERSITY
View PDF0 Cites 23 Cited by
  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

At present, there are many technologies for puerarin processing, but the retention rate of puerarin in the produced products is very low, and some products even do not contain puerarin

Method used

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
View more

Image

Smart Image Click on the blue labels to locate them in the text.
Viewing Examples
Smart Image
  • Preparation method of Radix Puerariae wine and product of Radix Puerariae wine

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0025] The specific steps of the preparation method of Pueraria lobata wine are as follows:

[0026] a. Pretreatment

[0027] Take fresh kudzu root, wash, cut into pieces, add water equal to 3 times the weight of kudzu root, and homogenize to obtain kudzu root homogenate;

[0028] b. Sterilization

[0029] Sterilize the kudzu root homogenate obtained in step a at a temperature of 90°C for 40 minutes, then cool to 60°C, and adjust the pH to 6, to obtain a sterilizing solution;

[0030] c. Enzymatic hydrolysis

[0031] Add amylase to the sterile solution obtained in step b until the mass fraction of amylase is 3%, enzymatically hydrolyze at 70°C for 10 hours, then add glucoamylase until the mass fraction of glucoamylase is 3%, and the enzyme is at 60°C. Dissolve for 8 hours; then increase the temperature to 90°C for 90 minutes, and then cool to 32°C to obtain an enzymatic hydrolysis solution; where amylase is a mixture of a-amylase and b-amylase at a mass ratio of 1:1

[0032] d. Fermentat...

Embodiment 2

[0035] The specific steps of the preparation method of Pueraria lobata wine are as follows:

[0036] a. Pretreatment

[0037] Take fresh kudzu root, wash, cut into pieces, add water equivalent to 4 times the weight of kudzu root, and homogenize to obtain kudzu root homogenate;

[0038] b. Sterilization

[0039] Sterilize the kudzu root homogenate obtained in step a at a temperature of 100°C for 60 minutes, then cool to 55°C, and adjust the pH to 5.5 to obtain a sterile solution;

[0040] c. Enzymatic hydrolysis

[0041] Add amylase to the sterile solution obtained in step b until the mass fraction of amylase is 1%, enzymatically hydrolyze at 60°C for 18 hours, then add 1% glucoamylase, and hydrolyze 10 at a temperature of 55°C. Hours; then raise the temperature to 100°C for 40 minutes, and then cool to 30°C to obtain an enzymatic hydrolysate; wherein amylase is a mixture of a-amylase and b-amylase at a mass ratio of 3:1;

[0042] d. Fermentation

[0043] The enzymatic hydrolysate obtained...

Embodiment 3

[0045] The specific steps of the preparation method of Pueraria lobata wine are as follows:

[0046] a. Pretreatment

[0047] Take fresh kudzu root, wash, cut into pieces, add water equivalent to 5 times the weight of kudzu root, and homogenize to obtain kudzu root homogenate;

[0048] b. Sterilization

[0049] Sterilize the kudzu root homogenate obtained in step a at a temperature of 110°C for 5 minutes, then cool to 50°C, and adjust the pH to 7, to obtain a sterilizing solution;

[0050] c. Enzymatic hydrolysis

[0051] Add amylase to the sterile solution obtained in step b until the mass fraction of amylase is 0.01%, enzymatically hydrolyze at a temperature of 50°C for 24 hours, and then add glucoamylase until the mass fraction of glucoamylase is 5%, at a temperature of 50°C Dissolve for 4 hours; then increase the temperature to 70°C for 150 minutes, and then cool to 60°C to obtain an enzymatic hydrolysis solution; where amylase is a-amylase;

[0052] d. Fermentation

[0053] The enzym...

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to view more

PUM

No PUM Login to view more

Abstract

The invention discloses a preparation method of Radix Puerariae wine. The preparation method comprises the following steps: collecting fresh Radix Puerariae, cleaning, cutting into pieces, adding water, and performing homogenate to obtain a Radix Puerariae homogenate liquid; sterilizing the Radix Puerariae homogenate liquid at 70-110 DEG C for 5-120 minutes, cooling to 50-65 DEG C, and regulatingthe pH value to 5-7 to obtain a sterilized solution; adding amylase into the sterilized solution until the mass percentage of the amylase is 0.01-5, performing enzymolysis at 50-90 DEG C for 0.5-24 hours, adding glucoamylase until the mass percentage of the glucoamylase is 0.01-5, and performing enzymolysis at 50-70 DEG C for 4-12 hours; then increasing the temperature to 70-110 DEG C, holding the temperature for 20-150 minutes, and cooling to 20-60 DEG C to obtain an enzymolysis solution; and finally adding saccharomyces cerevisiae into the enzymolysis solution until the mass percentage of the saccharomyces cerevisiae is 0.01-0.05, fermenting at 24-40 DEG C for 5-10 days, and filtering to obtain the Radix Puerariae wine. The preparation method is simple; and the prepared Radix Puerariae wine is high in Puerarin content and has an alcohol degree of 15-35, and can be applied to adjuvant therapy for diseases such as hypertension, angina pectoris, coronary heart disease, hyperlipidemia and the like.

Description

technical field [0001] The invention relates to the field of food, in particular to a preparation method of kudzu root wine and kudzu root wine prepared by the preparation method. Background technique [0002] Pueraria ( Radix Puerariae ) is the root of Pueraria mirifica, a perennial vine of the leguminous family. It is cool in nature, sweet and pungent in taste, and is a dual-purpose resource for medicine and food identified by the Ministry of Health. Pueraria lobata is rich in starch, puerarin, puerarin-7-xyloside, daidzein, daidzein, arachidic acid and other substances, and has the reputation of "Asian ginseng". Modern medical research has found that puerarin can lower blood pressure, lower blood lipids, lower blood sugar, dilate blood vessels, increase blood flow in the brain and coronary arteries, and has significant adjuvant therapeutic effects on hypertension, angina pectoris and coronary heart disease. At present, there are many technologies for puerarin processing...

Claims

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to view more

Application Information

Patent Timeline
no application Login to view more
Patent Type & Authority Applications(China)
IPC IPC(8): C12G3/02C12R1/865
Inventor 袁吕江李学刚叶小利
Owner SOUTHWEST UNIVERSITY
Who we serve
  • R&D Engineer
  • R&D Manager
  • IP Professional
Why Eureka
  • Industry Leading Data Capabilities
  • Powerful AI technology
  • Patent DNA Extraction
Social media
Try Eureka
PatSnap group products

Browse by: Latest US Patents, China's latest patents, Technical Efficacy Thesaurus, Application Domain, Technology Topic.

© 2024 PatSnap. All rights reserved.Legal|Privacy policy|Modern Slavery Act Transparency Statement|Sitemap