Traditional Chinese medicine composition co-fermented rice wine and preparation method thereof

A composition and co-fermentation technology, which is applied in the field of wine making, can solve the problems of traditional Chinese medicine taste, inability to combine, and rice wine that cannot fully exert its health care effect.

Inactive Publication Date: 2021-09-10
海南椰岛酒业发展有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] Chinese patent CN109181960A discloses a method for preparing health-care rice wine, which discloses a method for preparing health-care rice wine by decocting Chinese medicinal materials to obtain a medicinal liquid, and then mixing the medicinal liquid and rice wine slurry, but the rice wine prepared by this method has relatively high The strong taste of traditional Chinese medicine affects the taste of rice wine, and the preparation of traditional Chinese medicine is separated from the brewing process of rice wine, so that the active ingredients of traditional Chinese medicine cannot be fully combined with rice wine, and the prepared rice wine cannot fully exert the health care function of traditional Chinese medicine ingredients
[0005] Chinese patent CN109554262A, an organic rice wine and its processing method, discloses a method of decocting Chinese medicinal materials to obtain a medicinal liquid, and then adding the medicinal liquid in the middle stage of fermentation to allow the rice wine and medicinal liquid to ferment together. However, the content of active ingredients obtained by this traditional Chinese medicine preparation method is low, and the viscosity of glutinous rice in the middle and later stages of fermentation is relatively high, which is not conducive to the mixing of medicinal liquid. The combination of active ingredients of traditional Chinese medicine and rice wine is poor, and the prepared The health effect of rice wine is not good

Method used

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  • Traditional Chinese medicine composition co-fermented rice wine and preparation method thereof
  • Traditional Chinese medicine composition co-fermented rice wine and preparation method thereof
  • Traditional Chinese medicine composition co-fermented rice wine and preparation method thereof

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Embodiment 1

[0041] A method for preparing Chinese medicine composition co-fermented rice wine, comprising the following steps:

[0042] S1. Preparation of sea cucumber enzymatic hydrolysis solution: remove internal organs of sea cucumber, weigh them, wash them with clean water, crush them, soak each 100g of sea cucumbers in 350g of water for 12 hours, and colloidize them for 10 minutes to obtain sea cucumber liquid, add water 100 times the weight of sea cucumber liquid , then add 8% neutral protease of sea cucumber liquid weight, enzymolyze at pH 7.5, temperature 50°C for 2h, inactivate enzyme at 100°C for 10min, cool, pressurize and filter with diatomaceous earth, collect the filtrate to obtain sea ​​cucumber enzymatic solution;

[0043] S2. Preparation of compound activating enzyme: mix cellulase, protease, pectinase, amylase in a weight ratio of 2:1:1:0.5, add cellulase, protease, pectinase, amylase mixture weight 10 After doubling the amount of water, activate at 40°C for 30 minutes ...

Embodiment 2

[0049] A method for preparing Chinese medicine composition co-fermented rice wine, comprising the following steps:

[0050] S1. Preparation of sea cucumber enzymatic hydrolysis solution: take out the internal organs of sea cucumber, weigh them, wash them with clean water, crush them, soak each 100g of sea cucumbers in 400g of water for 10 hours, and colloidize them for 15 minutes to obtain sea cucumber liquid, add water 95 times the weight of the sea cucumber liquid , then add 7.5% neutral protease based on the weight of the sea cucumber liquid, enzymatically hydrolyze for 2.5 hours at a pH value of 7.0 and a temperature of 60° C., inactivate the enzyme at 95° C. for 15 minutes, cool, pressurize and filter with diatomaceous earth, and collect the filtrate. Obtain sea cucumber enzymatic solution;

[0051] S2. Preparation of compound activating enzyme: mix cellulase, protease, pectinase, amylase in a weight ratio of 2:1.5:2:1, add cellulase, protease, pectinase, amylase mixture ...

Embodiment 3

[0057] A method for preparing Chinese medicine composition co-fermented rice wine, comprising the following steps:

[0058] S1. Preparation of sea cucumber enzymatic hydrolysis solution: remove internal organs of sea cucumber, weigh them, wash them with clean water, crush them, soak each 100g of sea cucumbers in 350g of water for 12 hours, and colloidize them for 10 minutes to obtain sea cucumber liquid, add water 100 times the weight of sea cucumber liquid , then add 8% neutral protease of sea cucumber liquid weight, enzymolyze at pH 7.5, temperature 50°C for 2h, inactivate enzyme at 100°C for 10min, cool, pressurize and filter with diatomaceous earth, collect the filtrate to obtain sea ​​cucumber enzymatic solution;

[0059] S2. Preparation of compound activating enzyme: mix cellulase, protease, pectinase, and amylase in a weight ratio of 3:1.5:1:1.5, add cellulase, protease, pectinase, and amylase mixture weight 10 After doubling the amount of water, activate at 40°C for 3...

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PUM

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Abstract

The invention provides a traditional Chinese medicine composition co-fermented rice wine and the preparation method thereof, sea cucumber enzymatic hydrolysate, radix puerariae, fructus lycii, fructus jujubae, pericarpium citri reticulatae and sticky rice are proportioned, the sea cucumber enzymatic hydrolysate, enzymatic hydrolysate residues and enzymatic hydrolysate decoction are prepared respectively, effective components in sea cucumber, radix puerariae, fructus lycii, fructus jujubae and pericarpium citri reticulatae are fully extracted, and the enzymatic hydrolysate residues, the enzymatic hydrolysate decoctio and glutinous rice are mixed and steamed, compound yeast is added for fermentation, and the sea cucumber enzymolysis liquid and the enzymolysis medicine juice are added in the middle and later stages of fermentation to continue fermentation, so that the prepared rice wine not only contains active micromolecular sea cucumber polypeptide as a beneficial component, but also is rich in flavone and polysaccharide functional components; the rice wine has good anti-oxidation and beautifying effects, is golden yellow in wine body, transparent in wine quality, elegant in fragrance, and rich in pleasant compound fruit fragrance and fresh rice fragrance.

Description

technical field [0001] The invention relates to the technical field of brewing, in particular to a traditional Chinese medicine composition co-fermented rice wine and a preparation method thereof. Background technique [0002] Rice wine is rich in various vitamins, glucose, amino acids and other nutrients. After drinking, it can appetize and refresh your mind. It also has the functions of invigorating qi, nourishing blood, nourishing yin and tonifying kidney. It is especially beneficial for puerpera and women to eat more during menstruation. It is suitable for all ages It is a good product for nutrition, but its nutritional and health care functions need to be improved due to the use of pure glutinous rice in traditional rice wine. [0003] At present, there are many methods of combining Chinese medicinal materials with traditional rice wine to produce health-care rice wine. [0004] Chinese patent CN109181960A discloses a method for preparing health-care rice wine, which d...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12G3/022C12G3/023C12G3/024C12G3/026A61K38/01A61P17/18A61P39/06C12R1/845C12R1/865A61K36/815
CPCC12G3/022C12G3/023C12G3/024C12G3/026A61K38/012A61K36/488A61K36/815A61K36/725A61K36/752A61P17/18A61P39/06A61K2300/00
Inventor 展学孔张翠侠洪玉程周海妹
Owner 海南椰岛酒业发展有限公司
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