A kind of preparation method of polygonatum wine

Abstract

The present invention provides a method for preparing polygonatum wine, which comprises mixing polygonatum with saccharifying enzyme for saccharification and then mixing with saccharomyces cerevisiae FN107 bacterial liquid for fermentation. Compared with the traditional fermentation koji, the optimized fermentation process has the advantages of fast fermentation speed, convenient process operation, rich in polysaccharides, the main functional component of polygonatum, and can effectively improve the utilization efficiency of polygonatum, enrich the product types of polygonatum, expand the polygonatum industry chain, and thus promote the polygonatum industry.

Description

Technical Field

[0001] The invention belongs to the field of biotechnology and relates to a method for preparing polygonatum sibiricum wine by fermenting polygonatum sibiricum with brewer's yeast. Background Art

[0002] Polygonatum sibiricum Polygonatum sibiricum ) is a perennial herbaceous plant of the genus Polygonatum in the Liliaceae family. Its fleshy tubercular rhizome is the main application part. In recent years, the cultivation area and output of Polygonatum sibiricum have been expanding, but the processing of Polygonatum sibiricum is still limited to the traditional primary processing stage. Improving the added value of Polygonatum sibiricum products and expanding the product line of Polygonatum sibiricum are currently effective means to promote the full utilization of Polygonatum sibiricum resources.

[0003] Polygonatum sibiricum is rich in polysaccharides and has natural advantages in microbial fermentation. The application of microbial fermentation of natural plant resources can change the composition of raw materials and thus affect its flavor. Polygonatum sibiricum wine brewed with Polygonatum sibiricum as the main raw material is fragrant, sweet, mellow and delicious; drinking Polygonatum sibiricum wine regularly can replenish qi, improve hearing and eyesight, benefit the liver and gallbladder, benefit the spleen and stomach, fill the essence, strengthen the bones and muscles, eliminate rheumatism, reduce the three internal heats, and facilitate defecation; at present, my country's Polygonatum sibiricum wine is mainly soaked wine, and single raw material is used to brew Polygonatum sibiricum wine. There are few distilled wines, and there are few special fermentation strains, unclear processes, and difficulties in large-scale production. Polygonatum sibiricum wine obtained by fermenting pure Polygonatum sibiricum with efficient and advantageous brewing yeast can improve resource utilization, increase added value, and promote the high-value development of the Polygonatum sibiricum industry.

[0004] Patent announcement number CN118389226A provides a fermented polygonatum wine and a preparation method thereof, the steps of which include: washing and drying rice and polygonatum multiflorum as raw materials; saccharifying them and raw materials for flavoring and coloring; distilling after fermentation to obtain crude polygonatum wine; purifying, bottling, standing and aging the obtained crude polygonatum wine to obtain refined polygonatum wine. This solution enriches the product types of polygonatum and expands the polygonatum industry chain, but still uses rice, dilutes the functional components of polygonatum, the polygonatum content is not dominant, and no efficient fermentation strains are used for polygonatum.

[0005] Patent announcement number CN105331487B discloses a fermented polygonatum healthy beverage and a preparation method thereof, comprising: preparing fresh polygonatum by pre-treatment, extraction, fermentation, clarification, seasoning, sterilization and post-ripening, wherein the fermentation process is to add glucose, inoculate yeast, and ferment in a protective box for 40-60 hours. The polygonatum fermented beverage provided by the method has a flavor that is significantly different from traditional lactic acid fermented beverages, has a unique taste and good palatability, but is complicated to operate and is not easy to mass produce. Especially at a time when natural and healthy diets are required, the addition of glucose is not conducive to specific groups of people, limiting its promotion.

[0006] Since different fermentation agents have different metabolic capabilities and pathways, the overall flavor quality and beneficial component composition of the fermented product also mainly depend on the type of fermentation agent. Therefore, optimizing the fermentation process for Polygonatum sibiricum using the preferred brewer's yeast has important academic significance and economic benefits for the development of Polygonatum sibiricum wine and related products. Summary of the invention

[0007] In view of the deficiencies in the prior art, the purpose of the present invention is to provide a method for preparing polygonatum wine, which can improve the absorption of the beneficial ingredients of polygonatum to a certain extent, improve the flavor and nutritional components of polygonatum wine, and thus better meet people's demand for natural health-care polygonatum.

[0008] To achieve the purpose of the invention, the present invention adopts the following technical solutions:

[0009] A method for preparing polygonatum wine comprises the following steps:

[0010] Step 1: Select high-quality, fresh, disease-free and rot-free Polygonatum cyrtonema, remove the beard of the Polygonatum cyrtonema, wash and slice it, and then roast the sliced ​​Polygonatum cyrtonema;

[0011] Step 2, steaming and crushing the roasted polygonatum, and then spreading it to air-dry to room temperature;

[0012] Step 3: Mix the polygonatum obtained in step 2 with a saccharifying enzyme for saccharification, mix the saccharified raw material with a single bacterial liquid of saccharomyces cerevisiae FN107 for fermentation to obtain a fermentation sample; filter and sterilize the fermentation sample to obtain polygonatum wine.

[0013] Furthermore, in step 1, the thickness of the polygonatum slices is 5-10 mm, the upper and lower fire temperatures of the polygonatum baking are 180-200° C. respectively, and the baking time is 2-4 hours.

[0014] Furthermore, the cooking time of the polygonatum in step 2 is 50 to 60 minutes.

[0015] Furthermore, in step 3, Saccharomyces cerevisiae FN107, classification number Saccharomyces cerevisiae FN107 was deposited in the General Microbiology Center of China Microorganism Culture Collection Administration on September 5, 2024, with the deposit number CGMCC NO: 31859.

[0016] Preferably, the Saccharomyces cerevisiae FN107 is inoculated into a test tube containing YPD solid culture medium at an inoculation rate of 0.1-0.5%, pre-cultured at 37°C, 200 r / min for 16 h as seed solution, and then inoculated into a shake flask containing YPD liquid culture medium at an inoculation rate of 0.1-0.5%, and cultured at 37°C, 200 r / min for 24 h.

[0017] Furthermore, the preparation of the YPD solid culture medium is as follows: 1.0 g of food-grade yeast powder, 1.0 g of food-grade peptone, and 0.75 g of agar are dissolved in 100 mL of distilled water, and sterilized by high pressure at 121° C. for 60 min; the preparation of the YPD liquid culture medium is as follows: 1.0 g of food-grade yeast powder and 1.0 g of food-grade peptone are dissolved in 100 mL of distilled water, heated until dissolved, and sterilized by high pressure at 121° C. for 60 min.

[0018] Furthermore, in step 3, the amount of saccharifying enzyme is 0.5% to 0.8% of the weight of Polygonatum sibiricum, the temperature is controlled at 32 to 36° C., the saccharification is performed for 24 hours in winter and spring, and for 12 hours in summer and autumn.

[0019] Furthermore, in the step 3, the weight to volume ratio of polygonatum to saccharomyces cerevisiae FN107 bacterial liquid is 1000:1-5 g / mL, the fermentation temperature is 25-37° C., and the fermentation time is 10-12 days.

[0020] Furthermore, in step 3, the sterilization temperature is 100-121° C., and the sterilization time is 0.5-1.5 h.

[0021] Furthermore, the bacterial concentration of the Saccharomyces cerevisiae FN107 bacterial solution in step 3 is not less than 1.0×10 8 CFU / mL; the alcohol content of the filtered sterilized Polygonatum odoratum wine obtained in step 3 is 10%vol~15%vol.

[0022] On the other hand, the present invention also provides a polygonatum wine product prepared by the preparation method as described above and a product obtained by distillation thereof.

[0023] The beneficial effects of the present invention are embodied in:

[0024] 1. The invention roasts polygonatum by fermenting with yeast monoculture, which can make full use of the components of polygonatum itself to balance the flavor without introducing any additional additives. Meanwhile, the reaction conditions of the fermentation process are mild, which is convenient for large-scale production without significantly increasing the cost. The produced fermentation liquid has a significant health-care effect.

[0025] 2. The addition of a single colony of brewer's yeast not only facilitates the fermentation conversion of the fermentation matrix, thus helping to enhance the flavor of Polygonatum odoratum wine, but also helps to promote the dissolution and extraction of effective ingredients in medicinal and edible raw materials, and can increase the dissolution rate of bioactive substances, thereby enhancing the nutritional value and health care function of Polygonatum odoratum wine.

[0026] 3. The fermentation liquid obtained by the present invention has a clear and bright color, a rich aroma, and a sweet and sour taste, which greatly improves the quality of the fermented Polygonatum odoratum liquor. The various nutrients in the fermented Polygonatum odoratum liquor are significantly improved after fermentation. The content of polysaccharides that are not conducive to absorption increases with the increase of fermentation days. The total sugar content in the fermented liquid shows an obvious upward trend. When the fermentation is 12 days, the content of polysaccharides in the Polygonatum odoratum fermented liquid reaches 730mg / g; the change of monosaccharide content shows a trend of first rising and then falling, and the pH change shows an obvious downward trend. When the fermentation is 12d, the pH of the Polygonatum odoratum fermented liquid reaches 4.38; the alcohol content increases to 10%vol~15%vol after 12 days of fermentation. At the same time, the fermented liquid prepared has no external aid, and the quality is naturally more acceptable to people, which is conducive to expanding the consumer group of Polygonatum odoratum. BRIEF DESCRIPTION OF THE DRAWINGS

[0027] Figure 1 . The change of reducing sugar content during the fermentation of Huangjing wine;

[0028] Figure 2 . The change of total sugar in Huangjing wine during fermentation;

[0029] Figure 3 . The pH change during the fermentation of Huangjing wine;

[0030] Figure 4 . Graph showing changes in alcohol content during the fermentation process of Huangjing wine. DETAILED DESCRIPTION

[0031] In order to further illustrate the technical means and effects adopted by the present invention, the technical contents, achieved objectives and effects of the present invention are further described in detail below in combination with the preferred embodiments of the present invention, but the present invention is not limited to the scope of the embodiments.

[0032] The culture medium involved in the following examples is as follows:

[0033] YPD solid medium: 1.0 g yeast powder, 1.0 g peptone, 0.75 g agar dissolved in 100 mL distilled water, autoclaved at 121 °C for 60 min;

[0034] YPD liquid medium: 1.0 g yeast powder, 1.0 g peptone, dissolved in 100 ml distilled water, heated until dissolved, and sterilized by high pressure at 121°C for 60 min.

[0035] Example 1: A method for preparing Polygonatum odoratum wine

[0036] Step 1, select fresh and disease-free Polygonatum cyrtonema, remove the beard of Polygonatum cyrtonema, wash and slice the Polygonatum cyrtonema, the thickness of the Polygonatum cyrtonema slices is 5-10 mm, and then roast the Polygonatum cyrtonema, the upper and lower fire temperatures are 180-200°C respectively, and the roasting time is 2-4 hours;

[0037] Step 2, steaming the roasted polygonatum for 50 to 60 minutes, breaking it up and cooling it to room temperature;

[0038] Step 3, take 1000g of the above-mentioned polygonatum, 5g of saccharifying enzyme and mix them evenly, control the temperature at 32°C, and saccharify for 24h in winter;

[0039] Step 4: Take the cerevisiae yeast FN107 and culture and activate the expanded culture strain: the cerevisiae yeast FN107 was inoculated into a test tube containing YPD solid culture medium at a 0.1% inoculation rate, pre-cultured at 37°C, 200 r / min for 16 h as seed liquid, and then inoculated into a shake flask containing YPD liquid culture medium at a 0.1-0.5% inoculation rate, cultured at 37°C, 200 r / min for 24 h, and the resulting bacterial solution was the fermentation bacterial solution used, wherein the bacterial concentration of the FN107 bacterial solution was not less than 1.0×10 8 CFU / mL;

[0040] Step 5, take 1 ml of the fermentation liquid and mix it with 1000 g of the polygonatum raw material obtained in step 3, put it into a fermentation tank after stirring evenly, and place it in a light-proof environment at 25-37°C for fermentation; ferment for 12 days; after fermentation is completed, filter and sterilize to obtain polygonatum wine.

[0041] Example 2: A method for preparing Polygonatum odoratum wine

[0042] Step 1, select fresh and disease-free Polygonatum cyrtonema, remove the beard of Polygonatum cyrtonema, wash and slice the Polygonatum cyrtonema, the thickness of the Polygonatum cyrtonema slices is 5-10 mm, and then roast the Polygonatum cyrtonema, the upper and lower fire temperatures are 180-200°C respectively, and the roasting time is 2-4 hours;

[0043] Step 2, steaming the roasted polygonatum for 50 to 60 minutes, breaking it up and cooling it to room temperature;

[0044] Step 3, take 1000g of the above polygonatum, 8g of saccharifying enzyme and mix evenly, control the temperature at 36°C, and saccharify for 12h in summer and autumn;

[0045] Step 4: Take Saccharomyces cerevisiae FN107 and culture and activate the expanded culture strain: Saccharomyces cerevisiae FN107 is inoculated into a test tube containing YPD solid culture medium at a rate of 0.1-0.5%, pre-cultured at 37°C, 200 r / min for 16 h as seed liquid, and then inoculated into a shake flask containing YPD liquid culture medium at a rate of 0.1-0.5%, cultured at 37°C, 200 r / min for 24 h, and the resulting bacterial solution is the fermentation bacterial solution used, wherein the bacterial concentration of FN107 bacterial solution is not less than 1.0×10 8 CFU / mL;

[0046] Step 5, take 5 ml of the single bacteria fermentation liquid, mix it with 1000 g of the polygonatum raw material obtained in step 3, stir it evenly, put it into a fermentation tank, and place it in a light-proof environment at 25-37°C for fermentation; ferment for 12 days; after fermentation is completed, filter and sterilize to obtain polygonatum wine.

[0047] Comparative Example 1

[0048] The operation of Example 1 was followed, except that the fermentation bacteria used was commercial koji (Angel Sweet Koji).

[0049] Comparative Example 2

[0050] The operation of Example 2 was followed, except that the fermentation bacteria used was local wine yeast.

[0051] For the Huangjing wine obtained in Example 1, Example 2, Comparative Example 1 and Comparative Example 2, the dynamic changes of quality components during the fermentation process were measured, mainly including indicators such as pH, crude polysaccharides, reducing sugars, and alcohol content.

[0052] Characteristic index determination for optimized Huangjing wine: including general physicochemical index (pH) and characteristic physicochemical index (pH, total amount of crude polysaccharides, reducing sugars, ethanol, main aroma and flavor compounds)

[0053] pH determination: Take 5 mL of Polygonatum cyrtonema fermentation sample and measure the pH of the supernatant using a calibrated pH meter. Figure 1 .

[0054] Determination of crude polysaccharide content: Take 5 mL of Polygonatum cyrtonema fermentation sample, add 10 mL of distilled water, extract at 55℃ for 6 h, add 30 mL of anhydrous ethanol and precipitate in a 4℃ refrigerator for 24 h, centrifuge at 8000 r / min for 10 min, remove the solution and retain the precipitate; repeat the alcohol precipitation step and dissolve in water. The polysaccharide content extracted from the fermentation broth was determined by the sulfuric acid phenol total sugar determination method, see Figure 2 .

[0055] Determination of reducing sugar: The reducing sugar content was measured using the 3,5-dinitrosalicylic acid method. First, 0.5 mL of the sample was mixed with 1 mL of 3,5-dinitrosalicylic acid solution. After boiling the resulting solution for 5 minutes, the absorbance at 540 nm was measured. Figure 3 .

[0056] Determination of alcohol content: Pour the obtained Huangjing wine into a clean, dry 100mL measuring cylinder, let it stand until the bubbles disappear, slowly sink a clean glass precision alcohol meter (0~25 degrees, accuracy 0.2) into the measuring cylinder, read the temperature after it is still, and record the temperature of the thermometer. According to Appendix B of GB / T15038-94, the alcohol content at 20℃ is calculated. The results are shown in Figure 4 .

[0057] Analysis of main aroma and flavor compounds: 6 mL of Huangjing wine sample was placed in a 20 mL headspace bottle, 2.2 g NaCl was added, and 2.0 mg / L 2-octane was added as an internal standard. GC conditions: Chromatographic column: HP-Wax capillary column (30 m×0.25 mm, 0.25 μm); Temperature program: 45℃ for 3 min, then increase to 250℃ at 3℃ / min, and hold for 2 min; Carrier gas (He) flow rate 1.0 mL / min; Inlet temperature 240℃. MS conditions: EI ion source; 70 eV; Ion source temperature 230℃; Mass spectrometer interface temperature 250℃; Mass scan range m / z 33~600. The results are shown in Table 1.

[0058] Table 1 Main aroma and flavor compounds in the examples

[0059]

[0060] Compared with traditional fermented koji, the optimized fermentation process has the advantages of fast fermentation speed, high content of quality ingredients, easy operation, and rich in polysaccharides, the main functional ingredients in Polygonatum. It can effectively improve the utilization efficiency of Polygonatum, enrich the product types of Polygonatum, expand the Polygonatum industry chain, and thus promote the Polygonatum industry.

Claims

1. A method for preparing polygonatum wine, characterized in that: The steps include: Step 1: Select high-quality, fresh, disease-free and rot-free Polygonatum cyrtonema, remove the beard of the Polygonatum cyrtonema, wash and slice it, and then roast the Polygonatum cyrtonema; Step 2, steaming and crushing the roasted polygonatum, and then spreading it to air-dry to room temperature; Step 3, taking the polygonatum obtained in step 2 and mixing it with saccharifying enzyme, mixing the saccharified raw material with the bacterial liquid of saccharomyces cerevisiae FN107 for fermentation to obtain a fermentation sample; filtering and sterilizing the fermentation sample to obtain polygonatum wine; In step 3, the weight to volume ratio of polygonatum sibiricum to saccharomyces cerevisiae FN107 bacterial solution is 1000:1-5 g / mL, the fermentation temperature is 25-37° C., and the fermentation time is 10-12 days; the bacterial concentration of saccharomyces cerevisiae FN107 bacterial solution is not less than 1.0×10 8 CFU / mL; the alcohol content of the filtered sterilized Huangjing wine obtained in step 3 is 10%vol~15%vol; In step 3, Saccharomyces cerevisiae FN107, classification number Saccharomyces cerevisiae FN107 was deposited in the General Microbiology Center of China Microorganism Culture Collection Administration on September 5, 2024, with the deposit number CGMCC NO: 31859.

2. The method for preparing Huangjing wine according to claim 1, characterized in that: In the step 1, the thickness of the polygonatum slices is 5-10 mm, the upper and lower fire temperatures of the polygonatum are 180-200° C. respectively, and the baking time is 2-4 hours; and the cooking time of the polygonatum in the step 2 is 50-60 minutes.

3. The method for preparing Huangjing wine according to claim 1, characterized in that: The brewer's yeast FN107 bacteria in step 3 is inoculated into a test tube containing YPD solid culture medium at an inoculation rate of 0.1-0.5%, pre-cultured at 37°C, 200 r / min for 16 h as seed liquid, and then inoculated into a shake flask containing YPD liquid culture medium at an inoculation rate of 0.1-0.5%, and cultured at 37°C, 200 r / min for 24 h.

4. The method for preparing Huangjing wine according to claim 3, characterized in that: The YPD solid culture medium is prepared by dissolving 1.0 g of food-grade yeast powder, 1.0 g of food-grade peptone, and 0.75 g of agar in 100 mL of distilled water, and sterilizing by high pressure at 121° C. for 60 min. The YPD liquid culture medium is prepared by dissolving 1.0 g of food-grade yeast powder and 1.0 g of food-grade peptone in 100 mL of distilled water, heating the mixture until dissolved, and sterilizing by high pressure at 121° C. for 60 min.

5. The method for preparing Huangjing wine according to claim 1, characterized in that: In step 3, the amount of saccharifying enzyme is 0.5% to 0.8% of the weight of polygonatum, the temperature is controlled at 32 to 36°C, the saccharification is performed for 24 hours in winter and spring, and for 12 hours in summer and autumn.

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