Method for extracting enriched selenium from selenium-enriched crops
By using Aspergillus rhizospermum and trypsin in selenium-rich crops for saccharification and fermentation, combined with distillation technology, the selenium content in rice wine is improved, and the problem of insufficient selenium content in traditional methods is solved, achieving efficient and low-cost selenium-rich wine Production.
Patent Information
- Application Number
- CN202411386300.8
- Authority / Receiving Office
- CN · China
- Patent Type
- Applications(China)
- Current Assignee / Owner
- Filing Date
- 2024-09-30
- Publication Date
- 2025-01-03
AI Technical Summary
In the prior art, the selenium content in the wine produced after fermentation and distillation of selenium-rich crops is insufficient, and the traditional method of increasing the selenium content is cumbersome and costly, making it difficult to meet people's demand for selenium supplementation.
By saccharifying the steamed selenium-rich crops, fermenting, and solid-liquid separation, trypsin-hydrolyzing selenium-protein into small molecules of seleno amino acids, these small molecules are evaporated as alcohol evaporates Selenium compounds are distilled out, thereby increasing the selenium content in rice wine.
The high selenium content of selenium-rich rice wine is achieved, and the flavor of the rice wine is improved, making it more mellow, rich in fragrance and sweet in taste. At the same time, the production process is simplified, the cost is reduced, and it is suitable for industrial production.
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Abstract
Description
Technical Field
[0001] The present application relates to the technical field of organic selenium extraction, and in particular to a method for extracting and enriching selenium from selenium-rich crops. Background Art
[0002] Selenium (Se) is a non-metal in the fourth period VIA group of the periodic table of chemical elements. It is one of the 14 essential trace elements for the human body and plays a vital role in maintaining human health. American scholars have found that in areas where the selenium content in the diet is low, the residents die more from heart disease, high blood pressure and stroke. China is a selenium-deficient country. 72% of our country's regions are low-selenium and selenium-deficient areas, of which 30% are severely selenium-deficient areas, resulting in very low selenium content in foods such as grains and vegetables. Therefore, the selenium intake of Chinese residents from grains and vegetables alone is far from enough.
[0003] Studies have found that selenium is a necessary factor for maintaining myocardial health. Low concentrations of selenium compounds can cause arterial vasoconstriction and have a blood pressure-raising effect. Appropriate supplementation of selenium has a certain effect on hypotension caused by collapse and some chronic diseases. Selenium deficiency in the human body can cause a series of diseases, such as Keshan disease, Kashin-Beck disease, cataracts, Alzheimer's disease, chronic pancreatitis and other symptoms.
[0004] Selenium supplementation has been found to have a variety of effects, including anti-oxidation, anti-inflammatory and anti-cancer, detoxification, improving immunity, anti-radiation, protecting the heart and liver, improving vision, etc. At present, there are two main forms of selenium supplementation, one is inorganic selenium (inorganic compounds of selenium, such as sodium selenate and sodium selenite), and the other is organic selenium (selenide combined with organic matter, divided into chemical organic selenium and biological organic selenium). Compared with inorganic selenium, organic selenium exhibits higher biological activity and a wider range of safe concentrations, including full water solubility, high absorption rate, high biological activity, safety and no toxic side effects. Inorganic selenium has poor safety, is toxic, and is not easily absorbed by the human body, so it is generally not directly used as a supplement, but it is usually sprayed or added to plants, microorganisms, etc., using the inorganic selenium absorbed during the growth of living organisms and converted into organic selenium (mainly selenomethionine and selenocysteine). Therefore, in order to improve human health, selenium-rich foods containing a large amount of organic selenium have been significantly developed.
[0005] The selenium industry is an emerging industry. As the global demand for selenium continues to grow, the demand for selenium-rich products is also showing an increasing trend. However, there is still little research and application of selenium products in the industry, especially the research and development and production of selenium-rich wines are very rare. Summary of the invention
[0006] The present application embodiment provides a method for enriching selenium in selenium-rich crops through fermentation and distillation to solve the problems existing in the related technology. The technical solution is as follows:
[0007] In a first aspect, the embodiments of the present application provide a method for extracting selenium from selenium-rich crops. The steamed selenium-rich crops are saccharified by Aspergillus niger and trypsin, fermented, and distilled to obtain a selenium-enriched product.
[0008] In one embodiment, the steaming process is carried out by steaming; the steamed selenium-rich crops are cooled to 30-35°C.
[0009] In one embodiment, the addition amount of Aspergillus radix is 0.5-1.5% of the mass of the steamed selenium-rich crops.
[0010] In one embodiment, the added amount of trypsin is 0.5-2% of the mass of the steamed selenium-rich crops.
[0011] In one embodiment, the saccharification process is carried out at 25-30° C. for 12-36 hours.
[0012] In one embodiment, before fermentation, boiled water with a mass of 2-4 times that of steamed selenium-rich crops is added; the mixture is sealed and fermented in a constant temperature box at 28-30° C. for 15-25 days.
[0013] In one embodiment, the fermentation broth is subjected to solid-liquid separation before distillation, and the liquid phase is distilled at 85-90°C.
[0014] In one embodiment, the distillation further comprises an aging step, wherein the aging condition is 22-27° C. for 40-80 days.
[0015] In one embodiment, the selenium-rich crop is selenium-rich rice; and the selenium-rich product is selenium-rich rice wine.
[0016] In one embodiment, before the selenium-rich crops are steamed, they are soaked in water 1-5 times the mass of the selenium-rich crops for 12-36 hours.
[0017] In a second aspect, an embodiment of the present application provides a selenium-enriched rice wine, which is prepared by any of the above-mentioned methods for extracting and enriching selenium from selenium-rich crops.
[0018] In one embodiment, the selenium content in the selenium-enriched rice wine is 0.06-0.08 mg / kg.
[0019] The advantages or beneficial effects of the above technical solution include at least:
[0020] The present invention discloses a method for extracting and enriching selenium from selenium-rich crops. After the selenium-rich crops are steamed, root Aspergillus and protease are added and stirred thoroughly for saccharification, and then fermented, filtered, and distilled to obtain a selenium-rich product. The organic selenium in the selenium-rich crops is fermented after enzymatic hydrolysis and root Aspergillus saccharification to form alcohol and small molecular volatile selenium compounds, so that in the later stage, as the alcohol evaporates, the selenium compounds are simultaneously distilled out and exist in the alcohol, thereby obtaining a selenium-rich alcohol product.
[0021] The selenium-enriched rice wine of the present application improves the flavor of the rice wine, making the flavor more mellow, the fragrance rich, and the taste sweet.
[0022] The above summary is for the purpose of description only and is not intended to be limiting in any way. In addition to the illustrative aspects, embodiments and features described above, further aspects, embodiments and features of the present application will be readily apparent through the following detailed description. DETAILED DESCRIPTION
[0023] In the following, only some exemplary embodiments are briefly described. As those skilled in the art will appreciate, the described embodiments may be modified in various ways without departing from the spirit or scope of the present application. Therefore, the description is considered to be exemplary rather than restrictive in nature.
[0024] The conventional practice of producing selenium-enriched wine at present includes: adding inorganic selenium salts or selenium-containing yeast, selenium-containing malt powder and other selenium-containing additives during the brewing process. On the one hand, this method will cause impurities such as residual inorganic selenium, reduce the taste and have safety hazards, and on the other hand, it will also increase costs, and the selenium content is low, which cannot meet people's demand for selenium supplementation. In addition, there is also fermentation of selenium-enriched crops. This method is highly safe, and the wine produced has a good taste, a mellow taste, and a higher nutritional value. However, there are certain technical problems in the production of selenium-enriched wine at present, such as insufficient selenium content in the wine produced by fermentation and distillation of selenium-enriched crops. Although some researchers use mash after primary fermentation to mix with aged wine, and then alcoholize, esterify, squeeze, and filter to separate wine and water, so that the selenium content is significantly increased, but this operation process is cumbersome and complicated, and will increase costs in industrial production. Therefore, it is necessary to provide a simple operation of selenium-enriched wine production process, which not only retains the flavor of the wine, but also makes the wine after fermentation and distillation rich in selenium.
[0025] Therefore, the embodiment of the present application provides a method for extracting selenium from selenium-rich crops. The steamed selenium-rich crops are saccharified by Aspergillus niger and trypsin, fermented, and distilled to obtain a selenium-enriched product.
[0026] Selenium in selenium-rich crops usually exists in the form of selenoprotein macromolecular complexes; currently, after conventional fermentation into alcohol and then distillation, the selenium content in the distilled wine is very low or even undetectable. This is because the selenoprotein macromolecules cannot be effectively hydrolyzed during the fermentation process, and thus the selenium cannot be dissolved by distillation. However, the present application adds trypsin during the saccharification process to hydrolyze selenoproteins into small-molecule selenoamino acids, and then after a long fermentation and enzymatic hydrolysis stage, the selenoamino acids are further enzymatically converted into volatile small-molecule selenium compounds. The alcohol and these volatile small-molecule selenium compounds are evaporated by distillation and then condensed and aggregated, thereby increasing the selenium content in the rice wine, solving the technical problem of low selenium content in rice wine after conventional fermentation and distillation.
[0027] In one embodiment, the root Aspergillus is added in the form of distiller's yeast; the distiller's yeast is Qingquan yeast purchased from Guilin Qingquan Technology Co., Ltd. The addition of distiller's yeast can not only utilize the root Aspergillus in it to saccharify starch, but also other microorganisms contained in the distiller's yeast can produce different flavors and active substances in the subsequent fermentation process, thereby improving the quality of the fermentation product.
[0028] In one embodiment, the steaming process is carried out by steaming; the steamed selenium-rich crops are cooled to 30-35°C.
[0029] Taking rice as an example, use the steaming method to steam the rice. First, add an appropriate amount of water, then place a food-grade stainless steel steaming sheet, drain the soaked selenium-rich rice and spread it on the steaming sheet. At this time, the water level should be kept below the rice. Cover the top cover, adjust the temperature, steam for about 20-30 minutes, and after the selenium-rich rice is steamed, let it cool to about 30℃-35℃ for use.
[0030] In one embodiment, the addition amount of Aspergillus radix is 0.5-1.5% of the mass of the steamed selenium-rich crops.
[0031] In one embodiment, the added amount of trypsin is 0.5-2% of the mass of the steamed selenium-rich crops.
[0032] In one embodiment, the saccharification process is carried out at 25-30° C. for 12-36 hours.
[0033] The starch in selenium-rich crops is saccharified by the amylase produced by Aspergillus radix, and then in the later fermentation process, the saccharified starch can be fermented into alcohol. Trypsin is known to be able to enzymatically hydrolyze selenoprotein macromolecules, and as the enzymatic hydrolysis time increases, long-term enzymatic hydrolysis will further convert selenium compounds into volatile selenium.
[0034] In one embodiment, before fermentation, boiled water with a mass of 2-4 times that of steamed selenium-rich crops is added; the mixture is sealed and fermented in a constant temperature box at 28-30° C. for 15-25 days.
[0035] On the one hand, fermentation converts the saccharification products into alcohol, which can be distilled out. On the other hand, the present invention adds trypsin during the saccharification process to hydrolyze selenoproteins into small-molecule selenoamino acids, and then after a long fermentation and enzymatic hydrolysis stage, the selenoamino acids are further enzymatically converted into volatile small-molecule selenium compounds. The small-molecule selenium compounds can be distilled out together during the alcohol distillation process and remain in the distilled alcohol, thereby achieving the extraction and enrichment of selenium.
[0036] In one embodiment, after the fermentation is completed, if the rice grains are observed to have no solid core and can be crushed, it indicates that the fermentation is successful.
[0037] In one embodiment, the fermentation broth is subjected to solid-liquid separation before distillation, and the liquid phase is distilled at 85-90°C.
[0038] The steps of solid-liquid separation and distillation are as follows:
[0039] First, skim off the foam on the fermentation liquid, filter the fermentation product, and take the filtrate; use the distillation equipment to start distillation. Preferably, the distillation equipment used in this embodiment is an integrated food-grade stainless steel distillation equipment purchased from Dongguan Niangge Machinery Equipment Co., Ltd.
[0040] Before distillation, close all valves and observe the value on the thermometer dial; turn on the heating switch, increase the heating rate, start heating, turn on the cooling water switch when the temperature reaches 60℃, control the temperature at around 85-90℃, use a container to connect the distilled liquor to the liquor outlet pipe, open the upper valve 5 minutes after the liquor is discharged to discharge the first-level fusel oil, and open the lower valve 10 minutes after the liquor is discharged to discharge the last-level fusel oil.
[0041] In one embodiment, the distillation step further includes an aging step, and the aging condition is 40-80 days at 22-27° C. Aging can further improve the quality of alcohol.
[0042] In one embodiment, the selenium-rich crop is selenium-rich rice; in this embodiment, the selenium-rich rice is purchased from a selenium-rich rice planting base in Xiniu Town, Yingde City, Guangdong Province. The selenium-rich product is selenium-rich rice wine.
[0043] In one embodiment, before the selenium-rich crops are steamed, they are soaked in water 1-5 times the mass of the selenium-rich crops for 12-36 hours.
[0044] In a second aspect, an embodiment of the present application provides a selenium-enriched rice wine, which is prepared by any of the above-mentioned methods for extracting and enriching selenium from selenium-rich crops.
[0045] In one embodiment, the selenium content in the selenium-enriched rice wine is 0.06-0.08 mg / kg.
[0046] The following is a further description with reference to a specific implementation method.
[0047] Example 1
[0048] A method for extracting and enriching selenium from selenium-rich crops, the specific steps are as follows:
[0049] The selenium-rich crop is selenium-rich rice, produced from a selenium-rich rice planting base in Xiniu Town, Yingde City, Guangdong Province (selenium content 53.6 μg / kg); the distiller's yeast was purchased from Guilin Qingquan Technology Co., Ltd.; and trypsin was purchased from Shandong Longkote Enzyme Preparation Co., Ltd.
[0050] Soak 2.5 kg of selenium-rich rice for 24 hours at a mass ratio of 1:2 between rice and water until it can be crushed by hand; steam the soaked rice with water vapor, first add an appropriate amount of water, then place a food-grade stainless steel steaming sheet, drain the soaked selenium-rich rice and spread it on the steaming sheet. At this time, the water level should be kept below the rice, cover the top cover, adjust the temperature to 100℃, steam for 25 minutes, and cool the steamed selenium-rich rice to about 33℃-35℃ for use; then steam the steamed rice Add 1% of rice weight of koji and 0.5% of rice weight of trypsin and stir evenly, place at 28℃ for 24h for saccharification; after saccharification, add 3 times of rice weight of boiled water, seal and ferment in a constant temperature incubator at 28℃ for 20 days, observe that the rice grains are not solid and can be crushed, indicating that the fermentation is successful; skim off the upper foam, filter the fermented rice wine, take the filtrate, and use a wine distiller to distill; before distillation, close all valves and observe the value on the thermometer dial. Turn on the switch, increase the heating rate, start heating, turn on the cooling water switch when the temperature rises to 60℃, control the temperature at about 88℃, use a container to connect the distilled wine at the wine outlet, open the upper valve 5min after the wine is discharged, discharge the first-level fusel oil, open the lower valve 10min after the wine is discharged to discharge the tail-level fusel oil, and complete the distillation after about 35min of wine discharge; cool naturally, and age at 27℃ for 60 days to obtain the selenium-rich rice wine.
[0051] Example 2
[0052] A method for extracting and enriching selenium from selenium-rich crops, the specific steps are as follows:
[0053] The selenium-rich crop is selenium-rich rice, produced from a selenium-rich rice planting base in Xiniu Town, Yingde City, Guangdong Province (selenium content 53.6 μg / kg); the distiller's yeast was purchased from Guilin Qingquan Technology Co., Ltd.; and trypsin was purchased from Shandong Longkote Enzyme Preparation Co., Ltd.
[0054] Soak 2.5 kg of selenium-rich rice for 24 hours at a mass ratio of 1:1 between rice and water until it can be crushed by hand; steam the soaked rice with water vapor, first add an appropriate amount of water, then place a food-grade stainless steel steaming sheet, drain the soaked selenium-rich rice and spread it on the steaming sheet. At this time, the water level should be kept below the rice, cover the top cover, adjust the temperature to 100℃, steam for 25 minutes, and cool the steamed selenium-rich rice to about 33℃-35℃ for use; then steam the steamed rice Add 0.5% of rice weight of koji and 2% of rice weight of trypsin and stir evenly, place at 25℃ for 36h for saccharification; after saccharification, add twice the weight of rice of boiled water, seal and ferment in a constant temperature incubator at 28℃ for 15 days, observe that the rice grains are not solid and can be crushed, indicating that the fermentation is successful; skim off the upper foam, filter the fermented rice wine, take the filtrate, and use a wine distiller to distill; before distillation, close all valves and observe the value on the dial of the thermometer. Turn on the switch, increase the heating rate, start heating, turn on the cooling water switch when the temperature rises to 60℃, control the temperature at about 85℃, use a container to connect the distilled wine at the wine outlet pipe, open the upper valve 5min after the wine is discharged, discharge the first-level fusel oil, open the lower valve 10min after the wine is discharged to discharge the tail-level fusel oil, and complete the distillation after about 35min of wine discharge; cool naturally, and age at 27℃ for 80 days to obtain the selenium-rich rice wine.
[0055] Example 3
[0056] A method for extracting and enriching selenium from selenium-rich crops, the specific steps are as follows:
[0057] The selenium-rich crop is selenium-rich rice, produced from a selenium-rich rice planting base in Xiniu Town, Yingde City, Guangdong Province (selenium content 53.6 μg / kg); the distiller's yeast was purchased from Guilin Qingquan Technology Co., Ltd.; and trypsin was purchased from Shandong Longkote Enzyme Preparation Co., Ltd.
[0058] Soak 2.5 kg of selenium-rich rice for 24 hours at a mass ratio of 1:5 between rice and water until it can be crushed by hand; steam the soaked rice with water vapor, first add an appropriate amount of water, then place a food-grade stainless steel steaming sheet, drain the soaked selenium-rich rice and spread it on the steaming sheet. At this time, the water level should be kept below the rice, cover the top cover, adjust the temperature to 100℃, steam for 25 minutes, and cool the steamed selenium-rich rice to about 33℃-35℃ for use; then steam the steamed rice Add 1.5% of rice weight of koji and 1% of rice weight of trypsin and stir well and place at 30℃ for 12h for saccharification; after saccharification, add 4 times of rice weight of boiled water, seal and ferment in a constant temperature incubator at 28℃ for 25 days, observe that the rice grains are not solid and can be crushed, indicating that the fermentation is successful; skim off the upper foam, filter the fermented rice wine, take the filtrate, and use a wine distiller to distill; before distillation, close all valves and observe the value on the dial of the thermometer. Turn on the switch, increase the heating rate, start heating, turn on the cooling water switch when the temperature rises to 60℃, control the temperature at about 90℃, use a container to connect the distilled wine at the wine outlet pipe, open the upper valve 5min after the wine is discharged, discharge the first-level fusel oil, open the lower valve 10min after the wine is discharged to discharge the tail-level fusel oil, and complete the distillation after about 35min of wine discharge; cool naturally, and age at 27℃ for 40 days to obtain the selenium-rich rice wine.
[0059] Comparative Example 1
[0060] The difference between Comparative Example 1 and Example 1 is that 0.5% trypsin by weight of rice is not added, and other conditions and steps are the same as those in Example 1.
[0061] Comparative Example 2
[0062] The difference between Comparative Example 2 and Example 1 is that after fermentation with koji, trypsin is added and treated for 24 hours.
[0063] The specific steps are as follows:
[0064] The selenium-rich crop is selenium-rich rice, produced from a selenium-rich rice planting base in Xiniu Town, Yingde City, Guangdong Province (selenium content 53.6 μg / kg); the distiller's yeast was purchased from Guilin Qingquan Technology Co., Ltd.; and trypsin was purchased from Shandong Longkote Enzyme Preparation Co., Ltd.
[0065] Soak 2.5 kg of selenium-rich rice for 24 hours at a mass ratio of 1:2 between selenium-rich rice and water; until it can be crushed by hand; steam the soaked rice with water vapor, first add an appropriate amount of water, then place a food-grade stainless steel steaming plate, drain the soaked selenium-rich rice and spread it on the steaming plate. At this time, the water level should be kept below the rice, cover the top cover, adjust the temperature to 100°C, steam for 25 minutes, and cool the steamed selenium-rich rice to about 33°C-35°C for use; then add 1% of the weight of the rice to the steamed rice. Stir evenly and fully, place at 28℃ for 24h for saccharification; after saccharification, add boiled water 3 times the weight of rice, seal and ferment in a constant temperature incubator at 28℃ for 20 days, observe that the rice grains are not solid and can be crushed, indicating that the fermentation is successful; then add trypsin at 0.5% of the weight of rice and stir evenly, and continue to place at 28℃ for 24h; then skim off the upper foam, filter the fermented rice wine, take the filtrate, and use a wine distiller to distill; before distillation, close all valves and observe the value on the thermometer dial. Turn on the switch, increase the heating rate, start heating, turn on the cooling water switch when the temperature rises to 60℃, control the temperature at about 88℃, use a container to connect the distilled wine at the wine outlet, open the upper valve 5min after the wine is discharged, discharge the first-level fusel oil, open the lower valve 10min after the wine is discharged to discharge the tail-level fusel oil, and complete the distillation after about 35min of wine discharge; cool naturally, and age at 27℃ for 60 days to obtain the selenium-rich rice wine.
[0066] Comparative Example 3
[0067] The difference between Comparative Example 3 and Example 1 is that 1% of rice weight of koji is not added, and after the fermentation is completed, the filtrate is filtered and the selenium content in the filtrate is detected.
[0068] The flavor and nutrition of the rice wine of Example 1 and Comparative Examples 1-3 were investigated, wherein the selenium content was tested by entrusting a third-party testing agency using the first method of GB 5009.93-2017. The results are shown in Table 1.
[0069] Table 1 Flavor and nutritional characteristics of selenium-enriched rice and rice wine
[0070]
[0071]
[0072] As shown in Table 1, the selenium content of the selenium-enriched rice wine in Example 1 is high, higher than the selenium in the raw material selenium-enriched rice. The product of the present invention achieves the effect of enriching selenium, so the nutritional value is higher, and the rice wine has a mellow, sweet taste and a strong aroma of rice.
[0073] After conventional maturation, fermentation and distillation, the selenium content in the rice wine of Comparative Example 1 is too low and not detected. This shows that even if selenium-rich rice is used, only through traditional fermentation and distillation, the selenium in the rice is less dissolved, and the macromolecular complex selenoprotein is difficult to volatilize with the wine during the distillation process, so that the selenium content in the final product rice wine is reduced. After adding trypsin in Example 1, the selenium content in the rice wine is significantly increased. This shows that trypsin promotes the further hydrolysis of selenoprotein into volatile small molecule selenium compounds by degrading macromolecular proteins in selenium-rich rice, and after saccharification and long fermentation and enzymatic hydrolysis stages, the selenium content in the rice wine is increased by steam distillation. Secondly, the flavor of the rice wine is also improved, making the flavor more mellow, rich in fragrance, and sweet in taste. However, in Comparative Example 2, trypsin was added for treatment for 24h after fermentation, and selenium was still not detected in the rice wine, which shows that the trypsin treatment time is too short and the macromolecular organic selenium is not enzymatically hydrolyzed into volatile selenium. However, in Comparative Example 3, no koji was added, so basically no alcohol was fermented; and no selenium was detected in the final solution. Therefore, the combination of Comparative Examples 1 and 3 can illustrate that the saccharification and fermentation processes have a certain synergistic effect on the enzymatic hydrolysis of large molecular organic selenium by trypsin. Carrying out the saccharification and fermentation processes simultaneously with the enzymatic hydrolysis of trypsin can help enhance the enzymatic hydrolysis of trypsin, and can better enzymatically hydrolyze large molecular organic selenium into volatile selenium, which can be evaporated out by distillation.
[0074] In summary, the present application discloses a method for extracting selenium from selenium-rich crops and selenium-rich rice wine. The selenium-rich crops are soaked, steamed, and then cooled. After adding distiller's yeast and protease and fully stirring, they are saccharified at room temperature. Then, they are fermented, filtered, distilled, naturally cooled, and aged to obtain the selenium-rich rice wine. Alcohol and volatile small-molecule selenium compounds can be evaporated by steam distillation and then condensed and aggregated to achieve the extraction and enrichment of selenium, thus solving the technical problem of low selenium content in conventional rice wine after fermentation and distillation. The method of the present application has a simple process for extracting selenium from selenium-rich crops, is convenient for industrial mass production, and the product has a high selenium content and high nutritional value.
[0075] In the description of this specification, the description with reference to the terms "one embodiment", "some embodiments", "example", "specific example", or "some examples" means that the specific features, structures, materials or characteristics described in conjunction with the embodiment or example are included in at least one embodiment or example of the present application. Moreover, the specific features, structures, materials or characteristics described may be combined in any one or more embodiments or examples in a suitable manner. In addition, those skilled in the art may combine and combine different embodiments or examples described in this specification and the features of different embodiments or examples, unless they are contradictory.
[0076] In addition, the terms "first" and "second" are used for descriptive purposes only and should not be understood as indicating or implying relative importance or implicitly indicating the number of technical features indicated. Therefore, a feature defined as "first" or "second" may explicitly or implicitly include at least one of the features. In the description of this application, the meaning of "plurality" is two or more, unless otherwise clearly and specifically defined.
[0077] The above is only a specific implementation of the present application, but the protection scope of the present application is not limited thereto. Any technician familiar with the technical field can easily think of various changes or substitutions within the technical scope disclosed in the present application, which should be included in the protection scope of the present application. Therefore, the protection scope of the present application should be based on the protection scope of the claims.
Claims
1. A method for extracting and enriching selenium from selenium-rich crops, characterized in that: The steamed selenium-rich crops are saccharified by Aspergillus niger and trypsin, fermented and distilled to obtain selenium-enriched products.
2. A method for extracting and enriching selenium from selenium-rich crops according to claim 1, characterized in that: The steaming process adopts steaming method; the steamed selenium-rich crops are cooled to 30-35℃.
3. A method for extracting and enriching selenium from selenium-rich crops according to claim 1, characterized in that: The amount of Aspergillus niger added is 0.5-1.5% of the mass of steamed selenium-rich crops; The amount of trypsin added is 0.5-2% of the mass of steamed selenium-rich crops; The saccharification process is to place the mixture at 25-30°C for 12-36 hours.
4. A method for extracting and enriching selenium from selenium-rich crops according to claim 1, characterized in that: Before fermentation, add boiled water 2-4 times the mass of steamed selenium-rich crops; seal and ferment in a constant temperature box at 28℃-30℃ for 15-25 days.
5. A method for extracting and enriching selenium from selenium-rich crops according to claim 1, characterized in that: Before distillation, the fermentation liquid is separated into solid and liquid, and the liquid phase is distilled at 85-90°C.
6. A method for extracting and enriching selenium from selenium-rich crops according to claim 1, characterized in that: The end of the distillation also includes an aging step, and the aging conditions are 40-80 days at 22-27°C.
7. A method for extracting and enriching selenium from selenium-rich crops according to claim 1, characterized in that: The selenium-rich crop is selenium-rich rice; and the selenium-rich product is selenium-rich rice wine.
8. The method for extracting and enriching selenium from selenium-rich crops according to claim 1, characterized in that: Before steaming the selenium-rich crops, soak them in water 1-5 times the mass of the selenium-rich crops for 12-36 hours.
9. A selenium-enriched rice wine, characterized in that: The selenium-enriched product is prepared by the method for extracting and enriching selenium from selenium-enriched crops as described in any one of claims 1 to 8.
10. A selenium-enriched rice wine according to claim 9, characterized in that: The selenium content in the selenium-enriched rice wine is 0.06-0.08 mg / kg.