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Method for extracting probiotic functional sugar from distilled residual liquor of distilled rice wine

A technology of functional sugar and rice wine, applied in the direction of bacteria, etc., can solve the problems of waste of raw materials, etc., and achieve the effect of good effect, less calorie consumption and mild conditions

Active Publication Date: 2021-09-10
JIANGNAN UNIV +1
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

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Problems solved by technology

[0005] Using the traditional process to produce distilled rice wine, in order to obtain higher alcohol content, the alcohol is usually separated from these polysaccharides in the distillation process, resulting in the dissolution of these polysaccharides in the distillation raffinate, resulting in a waste of raw materials
In the prior art, there is no report of extracting prebiotic functional sugar from distilled rice wine distillation raffinate

Method used

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  • Method for extracting probiotic functional sugar from distilled residual liquor of distilled rice wine
  • Method for extracting probiotic functional sugar from distilled residual liquor of distilled rice wine

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0048] An extraction method for extracting prebiotic functional sugars from distillation raffinate of distilled rice wine, the method comprises the following steps:

[0049] (1) Take 500ml of distilled rice wine distillation raffinate (using glutinous rice as raw material to obtain brewed rice wine through koji fermentation, and the remaining liquid part after distillation process), and concentrate under reduced pressure at 50°C to 1 / 3 of the original volume;

[0050] (2) Then add 95% ethanol to the distilled rice wine distilled raffinate after step (1) vacuum concentration to a final ethanol concentration of 30%, after stirring fully, alcohol precipitation at 4° C. for 12 h; then centrifuge at 6000 r / min for 15 min.

[0051] (3) Take the supernatant obtained by the centrifugation of step (2), add 95% ethanol to the final ethanol concentration of 80%, after stirring fully, alcohol precipitation at 4° C. for 12 h; then centrifuge at 6000 r / min for 15 min.

[0052] (4) Take the ...

Embodiment 2

[0058] The purpose of this example is to detect the probiotic activity of sample 1 extracted in Example 1: specifically, the promotion effect of the rice wine polysaccharide extracted in the present invention on the proliferation of probiotics (Bifidobacterium breve). MRS medium was used as the basal medium with a slight modification - adding 0.5g / L L-cysteine. On the basis of the aforementioned revised MRS medium, design a comparative experiment, with 5g / L rice wine polysaccharide (sample 1 that embodiment 1 obtains) as an additional carbon source as an experimental group, with 5g / L inulin (those skilled in the art Known as a commonly used prebiotic carbon source) is an external carbon source as a prebiotic reference group, and no external carbon source is used as a blank control group.

[0059] Place the glycerol tube at room temperature until it is thawed, take 100 μL and spread it on the MRS solid medium, and culture it anaerobically at 37°C for 48 hours to activate it. T...

Embodiment 3

[0062] Referring to Example 2, the only difference is that Bifidobacterium breve is replaced by Lactobacillus rhamnosus. The result is as figure 2 shown.

[0063] Such as figure 2 As shown, compared with inulin, the bacterial concentration of Lactobacillus rhamnosus with rice wine polysaccharide as carbon source increased from 0.109±0.001 to 0.214±0.005, and the inulin group increased from 0.109±0.001 to 0.235±0.005, but the difference was very small. It shows that rice wine polysaccharide has the same probiotic activity as inulin for Lactobacillus rhamnosus.

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Abstract

The invention belongs to the field of polysaccharide extraction, and particularly relates to a method for extracting probiotic functional sugar from distilled residual liquor of distilled rice wine. The method comprises the following steps: concentrating the distilled residual liquor of the distilled rice wine; adding an ethanol solution into the concentrated distilled residual liquor of the distilled rice wine until the final concentration of ethanol is 30%, and carrying out alcohol precipitation and centrifugation; taking supernate, adding an ethanol solution until the final concentration of ethanol is 75-85%, carrying out alcohol precipitation, and centrifuging; taking supernate obtained by centrifugation, concentrating, and freeze-drying to obtain rice wine crude polysaccharide; dissolving the rice wine crude polysaccharide to obtain a rice wine crude polysaccharide sample solution, and removing protein through a Sevage reagent, wherein the dosage ratio of the Sevage reagent to the rice wine crude polysaccharide sample solution is 1:(3-6); and putting the deproteinized rice wine polysaccharide sample solution into a dialysis bag with the molecular weight cut-off of 3500 Da, dialyzing in ultrapure water, and then concentrating and freeze-drying to obtain the target probiotic functional sugar. The polysaccharide extracted by the method disclosed by the invention is high in yield and purity, and has a better effect than inulin in the process of promoting proliferation of bifidobacterium breve.

Description

technical field [0001] The invention belongs to the technical field of polysaccharide extraction, and in particular relates to a method for extracting prebiotic functional sugar from distilled rice wine distillation raffinate. Background technique [0002] Rice wine is a traditional Chinese alcoholic beverage made from glutinous rice, cooked, inoculated with koji, and saccharified and fermented by microorganisms. It is generally divided into brewed rice wine and distilled rice wine. Distilled rice wine is rice liquor with higher alcohol content that is distilled on the basis of brewing rice wine, such as Guilin Sanhua rice-flavored liquor. During the fermentation process, various biomacromolecules such as proteins, polysaccharides, and fats are degraded into many monosaccharides under the combined action of microorganisms such as molds and yeasts in koji and metabolites of various enzymes. , oligosaccharides, short-chain peptides, amino acids, organic acids and other small ...

Claims

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Application Information

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IPC IPC(8): C08B37/00C12N1/20
CPCC08B37/0003C12N1/20
Inventor 詹晓北孙武朱莉张晓凤
Owner JIANGNAN UNIV
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