Lophatherum gracile and sorghum sweet wine production process based on subcritical technology
The mixture of sorghum and light bamboo leaves is treated through subcritical technology, which solves the problems of long-term and poor taste in traditional sweet wine production, and produces efficient and nutritious light bamboo leaves sorghum sweet wine, which has antioxidant and lowers blood sugar.
Patent Information
- Application Number
- CN202510698014.3
- Authority / Receiving Office
- CN · China
- Patent Type
- Applications(China)
- Current Assignee / Owner
- Filing Date
- 2025-05-28
- Publication Date
- 2025-09-02
AI Technical Summary
The raw materials are soaked and steamed in traditional sweet wine production processes for a long time. Tannins in sorghum affect the taste, and the extraction efficiency of flavonoid active substances in light bamboo leaves is low, making it difficult to develop high-quality sorghum sweet wine.
The mixture of sorghum and light bamboo leaves was treated by subcritical technology, and tannins were degraded through gradient heating/pressure-changing process to improve the dissolution rate of flavonoid compounds. After inoculation of sweet wine, koji fermentation was filtered to obtain light bamboo leaves sorghum sweet wine.
It shortens the processing time of raw materials, degrades the tannins in sorghum, improves the dissolution rate of flavonoids in light bamboo leaves, and produces bitter, sweet and mellow sorghum sweet wine with antioxidant and lowering blood sugar.
Smart Images
Figure CN120574642A_ABST
Abstract
Description
Technical Field
[0001] The invention belongs to the technical field of winemaking, and in particular relates to a production process of light bamboo leaf sorghum sweet wine based on subcritical technology. Background Art
[0002] Subcritical water extraction utilizes solvents to decompose or transform substances under conditions of temperature and pressure near their critical point. In the food industry, subcritical water extraction is often used for the efficient extraction of active substances, such as the preparation of almond antioxidant peptides, the extraction of cod liver oil, and the enzyme-assisted extraction of β-glucan from oat bran. Currently, research in the winemaking industry is limited to the utilization of byproducts, such as the treatment of distiller's grains, and its application in processing has yet to be seen.
[0003] Sweet wine, also known as fermented glutinous rice wine, glutinous rice wine, or fermented glutinous rice, is a traditional Chinese specialty beverage. Made primarily from glutinous rice and fermented with koji, it boasts a sweet, mellow flavor and rich nutrition. The glutinous rice used in sweet wine production typically requires soaking for at least 8-12 hours and then steaming for 30-40 minutes before fermentation. The traditional sweet wine fermentation process is relatively time-consuming, and rapid and convenient pre-treatment is an area in urgent need of improvement in the industrialized production of sweet wine.
[0004] Sorghum is rich in nutrients and is one of China's traditional staple foods. It can be eaten, fed, and brewed in daily life. Studies have reported that sorghum wine, made from sorghum, wheat, and corn, is obtained through soaking, steaming, and fermentation. This wine not only has a unique flavor and a mellow taste, but also has stable quality and is a clear brown liquid, greatly satisfying consumers' demand for high-quality sweet wine. At present, there has been no development of sweet wine using sorghum as the only raw material. This is mainly because sorghum contains a lot of tannins, which affect the taste, and must be combined with other grains to achieve a complementary effect. Bamboo leaves are the grass family plant Bamboo leaves ( Lophatherum gracile The stems and leaves of the bamboo shoots (Brongn.) have the effects of clearing heat and purging fire, relieving restlessness, and promoting urination. The leaves of the bamboo shoots are rich in flavonoids such as isovitexin and isorientin, and can be used in the development of liquors, teas, and cosmetics. The active ingredients in the leaves of the bamboo shoots must be extracted with organic solvents before they can be used in food and cosmetics.
[0005] This patented invention utilizes subcritical technology. Sorghum, bamboo leaves, and water are mixed in appropriate proportions and treated under subcritical conditions. The mixture is then inoculated with sweet wine yeast for fermentation. After filtration, a bamboo leaf sorghum sweet wine is obtained. This process shortens the soaking and cooking time of the raw materials used in traditional processes, degrades tannins in the sorghum, and accelerates the dissolution of active bamboo leaf flavonoids. The resulting bamboo leaf sorghum wine is golden in color, sweet and mellow in taste, free of bitterness, and rich in flavonoids such as orientin and isoorientin, found in bamboo leaves. It represents a new sweet wine that combines nutrition and health benefits. Summary of the Invention
[0006] Technical problems to be solved: In order to solve the above technical problems, the present invention provides a production process of light bamboo leaf sorghum sweet wine based on subcritical technology. This process can shorten the raw material soaking and cooking time in the traditional sweet wine brewing process, thereby improving the production efficiency of light bamboo leaf sorghum sweet wine; at the same time, the subcritical technology used degrades the tannins in sorghum, and the obtained light bamboo leaf sorghum sweet wine has no bitter taste; thirdly, the subcritical technology used in the present invention accelerates the dissolution of flavonoid compounds such as isovitexin and isoorientin in light bamboo leaves, without the need for separate extraction.
[0007] Technical solution: A production process of light bamboo leaf sorghum sweet wine based on subcritical technology, comprising the following steps: Step 1: Mixing washed pest-free sorghum and light bamboo leaves with water; Step 2: Placing the mixture in a subcritical kettle and treating it with a gradient temperature increase / pressure change process to increase the dissolution rate of flavonoids and effectively degrade tannins; Step 3: Cooling the heated mixture to 30-40°C, inoculating sweet wine yeast for fermentation; Step 4: After the fermentation is completed, filtering the fermented mash to obtain a fermentation liquid; Step 5: Heat and sterilize the fermentation liquid, and obtain light bamboo leaf sorghum sweet wine after cooling.
[0008] Preferably, the ratio of the sorghum, bamboo leaves and water is 100-200g bamboo leaves per 1kg of sorghum and 1-2L of water.
[0009] Preferably, the gradient temperature rise / pressure change process in the above step 2 is to set the pressure to 1.2 MPa, perform heating treatment at 100-120°C for 15 minutes, then heat to 130°C and keep warm for 10 minutes, and continue to heat to 145°C for 5 minutes.
[0010] Preferably, the inoculation amount of sweet wine koji in the above step 3 is 5%-10% of the weight of sorghum.
[0011] Preferably, in the above step 3, the fermentation temperature is 25-30° C. and the fermentation time is 48-60 hours.
[0012] Preferably, the filtration in the above step 4 is performed using at least two layers of gauze.
[0013] Preferably, the heating and sterilization temperature in the above step 5 is 75-85° C., and the holding time is 10-15 minutes.
[0014] Preferably, the above-mentioned light bamboo leaves are fresh light bamboo leaves or dried light bamboo leaves, and the water content of the dried leaves is 3-5%.
[0015] Preferably, the temperature of the mixture after cooling in step 3 is 35±2°C.
[0016] The above sweet wine koji is sweet wine koji, and its active bacterial species is Rhizopus ( Rhizopus spp.), yeast ( Saccharomyces spp.) and Lactobacillus acidophilus ( Lactobacillus acidophilus ) of mixed flora.
[0017] Beneficial effects: (1) The present invention uses subcritical treatment on sorghum and bamboo leaves, shortening the raw material pretreatment time to less than 1 / 10 of the traditional process; (2) The degradation rate of tannins in sorghum by subcritical treatment in the present invention reaches more than 80%, reducing the content of bitter substances in bamboo leaf and sorghum sweet wine; (3) The dissolution rate of flavonoids such as isovitexin and isoorientin in bamboo leaves after subcritical treatment is more than 8 times higher than that of untreated bamboo leaves. The antioxidant effect is significantly higher than that of untreated bamboo leaves, reaching about 90%; at the same time, bamboo leaves after subcritical treatment also have a certain effect on lowering blood sugar. BRIEF DESCRIPTION OF THE DRAWINGS
[0018] Figure 1 This is the production process flow chart of Danzhuye Kaoliang Sweet Wine.
[0019] Figure 2 This is the effect of subcritical treatment on the tannin content in light bamboo leaf sorghum wine (1 kg sorghum, 100 g light bamboo leaves, 1 L water).
[0020] Figure 3 This paper shows the effect of subcritical treatment on the contents of isovitexin and isoorientin in light bamboo leaf sorghum wine (1 kg sorghum, 100 g light bamboo leaf, 1 L water).
[0021] Figure 4 Comparison of antioxidant effects after subcritical treatment.
[0022] Figure 5 Graph showing the effect of subcritical treatment on fasting blood glucose levels in mice.
[0023] Figure 6 Effects of subcritical treatment on oral glucose tolerance in mice. A is a diagram showing the comparison of blood glucose levels, and B is a diagram showing the comparison of AUC.
[0024] Compared to untreated, subcritically treated light bamboo leaf sorghum wine exhibited significantly enhanced antioxidant activity, with DPPH and ABTS free radical scavenging rates ranging from 78.45% to 90.11% and 82.98% to 91.32%, respectively. Subcritical treatment not only enhanced the antioxidant capacity of light bamboo leaf sorghum wine but also demonstrated a modest blood sugar-lowering effect. Subcritically treated light bamboo leaf sorghum wine reduced fasting blood glucose levels in mice, with blood glucose levels ranging from 7.61 to 8.81 mmol / L on day 28. Glucose tolerance tests showed that the greatest decrease in blood glucose levels occurred at 120 minutes, with lower blood glucose area under the experimental condition indicating more stable blood glucose levels. In summary, subcritical treatment enhanced the antioxidant capacity of light bamboo leaf sorghum wine, improved glucose tolerance in mice, and ultimately lowered blood glucose levels. DETAILED DESCRIPTION
[0025] The following examples of the present invention are only intended to further illustrate the present invention and are not intended to limit the present invention or its scope. Example 1
[0026] 1kg of pest-free sorghum and 100g of dried bamboo leaves were selected, washed, and added to 1L of tap water. The mixture was steamed and gelatinized at 45°C for 65 minutes. After the steaming, the bamboo leaves and sorghum mixture was removed, cooled to approximately 35°C, and 50g of sweet wine yeast (Diequ) was added. The mixture was then fermented at 28°C for 60 hours. After fermentation, the mash was filtered through two layers of gauze, and the filtrate was heated to 75°C and kept warm for 15 minutes to produce bamboo leaf sorghum sweet wine. This sweet wine has an alcohol content of 25.3 vol.%, a total sugar content of 23.73g / 100mL, a tannin content of 2.53g / L, and isovitexin and isoorientin contents of 5.72mg / L and 9.75mg / L, respectively. Example 2
[0027] 1 kg of pest-free sorghum and 100 g of dried bamboo leaves were selected, washed, and placed in a subcritical reaction vessel. 1 L of tap water was added, and the sealed subcritical vessel was heated at 120°C for 25 minutes. After the subcritical treatment, the bamboo leaves and sorghum mixture was removed, cooled to approximately 35°C, and 50 g of sweet wine yeast (Djiuqu) was added. The mixture was fermented at 28°C for 60 hours. After fermentation, the mash was filtered through two layers of gauze, and the filtrate was heated to 75°C and kept warm for 15 minutes to produce bamboo leaf sorghum sweet wine. This bamboo leaf sorghum sweet wine has an alcohol content of 7.8 vol.%, a total sugar content of 16.65 g / 100 mL, a tannin content of 0.47 g / L, and isovitexin and isoorientin contents of 65.86 and 90.78 mg / L, respectively. Example 3
[0028] 1 kg of pest-free sorghum and 150 g of dried bamboo leaves were selected, washed, and placed in a subcritical reaction vessel. 1.5 L of tap water was added, and the sealed subcritical vessel was heated at 135°C for 20 minutes. After the subcritical treatment, the bamboo leaves and sorghum mixture was removed, cooled to approximately 35°C, and 75 g of sweet wine yeast (Djiuqu) was added. The mixture was fermented at 28°C for 54 hours. After fermentation, the mash was filtered through two layers of gauze, and the filtrate was heated to 80°C and kept warm for 12 minutes to produce bamboo leaf sorghum sweet wine. This bamboo leaf sorghum sweet wine has an alcohol content of 5.2 vol.%, a total sugar content of 12.27 g / 100 mL, a tannin content of 0.37 g / L, and isovitexin and isoorientin contents of 63.15 and 97.03 mg / L, respectively. Example 4
[0029] 1 kg of pest-free sorghum and 200 g of dried bamboo leaves were selected, washed, and placed in a subcritical reaction vessel. 2 L of tap water was added, and the sealed subcritical vessel was heated at 145°C for 15 minutes. After the subcritical treatment, the bamboo leaves and sorghum mixture was removed, cooled to approximately 35°C, and 100 g of sweet wine yeast (Djiuqu) was added. The mixture was fermented at 28°C for 48 hours. After fermentation, the mash was filtered through two layers of gauze, and the filtrate was heated to 85°C and kept warm for 10 minutes to produce bamboo leaf sorghum sweet wine. This bamboo leaf sorghum sweet wine has an alcohol content of 4.7 vol.%, a total sugar content of 9.86 g / 100 mL, a tannin content of 0.27 g / L, and isovitexin and isoorientin contents of 68.75 and 85.47 mg / L, respectively.
[0030]
[0031] The above examples are intended only to illustrate the technical concepts and features of the present invention. Their purpose is to enable those skilled in the art to understand the contents of the present invention and implement them accordingly. They are not intended to limit the scope of protection of the present invention. Any equivalent changes or modifications made in accordance with the spirit of the present invention are intended to be covered by the scope of protection of the present invention.
Claims
1. A production process of light bamboo leaf sorghum sweet wine based on subcritical technology, characterized in that: The method comprises the following steps: Step 1: mixing washed pest-free sorghum and light bamboo leaves with water; Step 2: placing the mixture in a subcritical kettle and treating it with a gradient temperature rise / pressure change process to increase the dissolution rate of flavonoids and effectively degrade tannins; Step 3: cooling the heated mixture to 30-40°C and inoculating sweet wine yeast for fermentation; Step 4: filtering the fermentation mash after fermentation to obtain fermentation liquid; Step 5: heating and sterilizing the fermentation liquid, and cooling it to obtain Light Bamboo Leaf Sorghum Sweet Wine.
2. The production process of light bamboo leaf sorghum sweet wine according to claim 1, characterized in that: The ratio of sorghum, light bamboo leaves and water is 100-200g of light bamboo leaves per 1kg of sorghum and 1-2L of water.
3. The production process of light bamboo leaf sorghum sweet wine according to claim 1, characterized in that: The gradient temperature rise / pressure change process in step 2 is to set the pressure to 1.2 MPa, perform heating treatment at 100-120°C for 15 minutes, then heat to 130°C and keep warm for 10 minutes, and continue to heat to 145°C for 5 minutes.
4. The production process of light bamboo leaf sorghum sweet wine according to claim 1, characterized in that: The inoculation amount of the sweet wine koji in step 3 is 5%-10% of the weight of the sorghum.
5. The production process of light bamboo leaf sorghum sweet wine according to claim 1, characterized in that: In step 3, the fermentation temperature is 25-30° C. and the fermentation time is 48-60 hours.
6. The production process of light bamboo leaf sorghum sweet wine according to claim 1, characterized in that: In step 4, the filtration is performed using at least two layers of gauze.
7. The production process of light bamboo leaf sorghum sweet wine according to claim 1, characterized in that: The heating and sterilization temperature in step 5 is 75-85° C., and the insulation time is 10-15 minutes.
8. The production process of light bamboo leaf sorghum sweet wine according to claim 1, characterized in that: The light bamboo leaves are fresh light bamboo leaves or dry light bamboo leaves, and the water content of the dry leaves is 3-5%.
9. The production process of light bamboo leaf sorghum sweet wine according to claim 1, characterized in that: The temperature of the mixture after cooling in step 3 is 35±2°C.
10. The production process of light bamboo leaf sorghum sweet wine according to claim 1, characterized in that: The sweet wine yeast is sweet wine yeast, and its active bacterial species is Rhizopus ( Rhizopus spp.), yeast ( Saccharomyces spp.) and Lactobacillus acidophilus ( Lactobacillus acidophilus ) of mixed flora.