Processing rhizoma polygonati fermented wine and preparation method thereof
Through the fermentation process of combining Polygonatum and glutinous rice, the problem of poor taste of Polygonatum products is solved, the content and taste of Polygonatum polysaccharide is improved, and the effective nourishing effect of Polygonatum and the mellow retention of the white wine is achieved.
Patent Information
- Application Number
- CN202411662943.0
- Authority / Receiving Office
- CN · China
- Patent Type
- Applications(China)
- Current Assignee / Owner
- Filing Date
- 2024-11-20
- Publication Date
- 2025-03-07
AI Technical Summary
The existing Polygonatum products have poor taste due to the numb tongue and tingling throat, and have failed to fully utilize the nourishing effect of Polygonatum.
The fermentation process of combining polygonatum and glutinous rice is adopted to prepare crude wine by steaming polygonatum and glutinous rice fermentation, and multiple sealing and fermentation, filtration, sterilization and refrigeration treatments are carried out to prepare the prepared polygonatum fermentation wine.
It improves the content of polysaccharide in Polygonatum, improves the taste, and makes it sweet and lubricating. It not only preserves the mellowness of the white wine, but also increases the sweetness of Polygonatum, and is clear in the wine body, and has no precipitation or suspended substances for a long time.
Smart Images
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Abstract
Description
Technical Field
[0001] The invention relates to the technical field of winemaking, and in particular to a processed polygonatum fermented wine and a preparation method thereof. Background Art
[0002] Polygonatum sibiricum is a traditional Chinese medicine and a Chinese herbal medicine with both medicinal and edible properties. It was first recorded in the "Famous Doctors' Records" and is a good medicine used in the past dynasties to nourish qi and yin, strengthen the spleen and benefit the kidney. It is reported that Polygonatum sibiricum contains polysaccharides, saponins, anthraquinones, alkaloids, lignans, vitamins and other active ingredients that are beneficial to the human body. Among them, Polygonatum sibiricum polysaccharide is the main active ingredient in the rhizome of Polygonatum sibiricum, which has the effects of delaying aging, enhancing immunity, lowering blood sugar, lowering blood lipids, and anti-tumor.
[0003] Polygonatum sibiricum has high medicinal value and has good development and application prospects in functional food and medical care. However, raw Polygonatum sibiricum has a numbing tongue, irritating throat, and poor taste. After processing, the irritation is reduced and the tonic effect is enhanced. In view of this, the present invention provides a processed Polygonatum sibiricum fermented wine and a preparation method thereof. Summary of the invention
[0004] The technical problem to be solved by the present invention is to provide a processed polygonatum fermented wine and a preparation method thereof. The purpose is to make the processed polygonatum fermented wine brewed with glutinous rice and processed polygonatum have a high polysaccharide content and a sweet and smooth taste, which not only preserves the mellowness of white wine but also increases the sweetness of polygonatum.
[0005] The technical solution of the present invention to solve the above technical problems is as follows:
[0006] In a first aspect, a method for preparing fermented polygonatum wine comprises the following steps:
[0007] (1) preparing steamed polygonatum: taking rhizomes of polygonatum, steaming the rhizomes of polygonatum until they are soft, and drying them in the sun or / and in a drying process to obtain steamed polygonatum for later use;
[0008] (2) Fermenting glutinous rice to prepare crude liquor: steaming, saccharifying, and fermenting the glutinous rice in sequence, and then pressing and filtering to prepare a fermentation liquid; taking a portion of the fermentation liquid for distillation to obtain crude liquor;
[0009] (3) Preparing processed polygonatum fermented wine: the crude wine, the remaining fermentation liquid, and the steamed polygonatum are sealed and fermented again according to a proportion to obtain a fermented liquid after the second fermentation, and the fermented liquid after the second fermentation is filtered, sterilized, refrigerated, and filtered again in sequence to obtain processed polygonatum fermented wine.
[0010] Based on the above technical solution, the present invention can also be improved as follows.
[0011] Furthermore, step (1) comprises the following specific steps: taking fresh rhizomes of polygonatum, cutting into thick slices to obtain polygonatum slices, steaming the polygonatum slices until they are soft, airing in the sun or / and drying, repeating the steaming in the sun and airing in the sun or / and drying at least 3 times to obtain steamed polygonatum for later use.
[0012] Furthermore, the thickness of the polygonatum sibiricum slices is 0.4cm-0.8cm; the polygonatum sibiricum slices after the first airing and / or drying treatment in water-steaming are 50% or 60% dry; the polygonatum sibiricum slices after the second airing and / or drying treatment in water-steaming are 50% or 60% dry; the polygonatum sibiricum slices after the third airing and / or drying treatment in water-steaming are 80% or 90% dry.
[0013] Further, step (2) includes the following specific steps:
[0014] (2-1) Glutinous rice fermentation: Glutinous rice (select glutinous rice with full grains, soak and wash) is made into glutinous rice, and spread out to dry; saccharification koji is added to the glutinous rice to saccharify it to obtain saccharified glutinous rice, fermentation koji is added to the saccharified glutinous rice, and then the saccharified glutinous rice is fermented, and then pressed and filtered in sequence to obtain fermentation liquid;
[0015] (2-2) Preparing crude wine: taking a portion of the fermentation liquid for distillation to obtain crude wine.
[0016] Further, the amount of saccharification koji added to the glutinous rice in step (2-1) is: 3±0.5g of saccharification koji is added per 100kg of the glutinous rice; specifically, 1g of saccharification koji is dissolved in 350mL of boiled water to activate the saccharification koji, and then the activated saccharification koji is added to the glutinous rice according to the above ratio and stirred evenly;
[0017] The parameters of saccharification in step (2-1) are: saccharification temperature is 32°C-35°C, and saccharification time is 12-24 hours.
[0018] Furthermore, the amount of fermented koji added in step (2-1) accounts for 0.6%-0.8% of the weight of the saccharified glutinous rice;
[0019] The fermentation parameters in step (2-1) are: fermentation temperature is 32°C-34°C, and fermentation time is 15d-20d;
[0020] The filtration in step (2-1) specifically includes: filtering with three layers of gauze, collecting the filtrate, and preparing the fermentation liquid.
[0021] Furthermore, the distillation in step (2-2) is specifically as follows: placing the fermentation liquid into a retort for distillation to obtain a crude wine with an alcohol content of 53% vol.
[0022] Furthermore, in step (3), the weight ratio of the crude wine, the remaining fermentation liquid, and the steamed polygonatum is 5-6:2-3:1;
[0023] The parameters for the sealed fermentation again in step (3) are: fermentation time is 7d-10d, and fermentation temperature is 30°C-33°C.
[0024] Furthermore, the filtering in step (3) specifically comprises: filtering through four layers of gauze;
[0025] The sterilization in step (3) specifically includes: sterilization by pasteurization or steam;
[0026] The specific cold storage in step (3) is: standing in an environment of 4°C-5°C for 24±4h;
[0027] The second filtration in step (3) is specifically: filtering using a microporous filter membrane with a pore size of 0.45 μm or 4 layers of gauze.
[0028] In a second aspect, a processed polygonatum fermented wine is provided, wherein the processed polygonatum fermented wine is prepared by the preparation method.
[0029] The beneficial effects of the present invention are:
[0030] (1) The processing time of the polygonatum sibiricum of the present invention is short, which not only overcomes the tongue numbness and throat tingling of raw polygonatum sibiricum, but also increases the tonic effect of polygonatum sibiricum;
[0031] (2) The processed polygonatum fermented wine prepared by the present invention has a high content of polygonatum polysaccharide and a sweet and smooth taste. It not only preserves the mellowness of white wine but also increases the sweetness of polygonatum. The wine is clear and has no precipitation and suspended matter after long-term storage. DETAILED DESCRIPTION
[0032] The principles and features of the present invention are described below, and the examples are only used to explain the present invention and are not used to limit the scope of the present invention. If no specific technology or conditions are specified in the embodiments, the technology or conditions described in the literature in this field or the product instructions are used. If the manufacturer of the reagents or instruments used is not specified, they are all conventional products that can be purchased through regular channels.
[0033] Sources of materials and reagents:
[0034] The saccharification koji was purchased from the flavored sweet wine koji of Angel Yeast Co., Ltd.; the fermentation koji was the fermented red yeast rice of Angel Yeast Co., Ltd.
[0035] Example 1
[0036] This embodiment relates to a method for preparing fermented wine of polygonatum sibiricum, comprising the following steps:
[0037] (1) Preparation of steamed polygonatum:
[0038] Take 20 kg of well-grown Polygonatum root tubers, wash, dry, cut into 0.4 cm thick slices, and steam in a steamer until soft. Lay the Polygonatum slices in a single layer and air dry them outdoors until they are 50% to 60% dry. Repeat the steaming and airing process 3 times, and air dry them until they are 90% dry for the third time. Then you can prepare the Polygonatum slices for later use.
[0039] (2) Fermenting glutinous rice to prepare crude liquor: steaming, saccharifying, and fermenting the glutinous rice in sequence, and then pressing and filtering to prepare a fermentation liquid; taking a portion of the fermentation liquid for distillation to obtain crude liquor; comprising the following specific steps:
[0040] (2-1) Glutinous rice fermentation:
[0041] 80 kg of glutinous rice with full grains is selected, soaked and washed to make glutinous rice, and spread to dry below 35° C. 4.8 g of saccharification koji is dissolved in 1.68 L of cold boiled water to activate the saccharification koji, and the activated saccharification koji is added to the glutinous rice. After an interval of 20 hours, the saccharified glutinous rice is placed in a fermentation tank, and fermentation koji accounting for 0.7% of the weight of the saccharified glutinous rice is added, and the fermentation temperature is controlled to be 32° C. After fermentation for 20 days, it is squeezed, and the filtrate is collected after filtering through three layers of gauze to obtain a fermentation liquid.
[0042] (2-1) Preparation of crude wine:
[0043] A portion of the fermented liquid was taken and distilled in a retort to obtain a crude liquor with an alcohol content of 53% vol.
[0044] (3) Preparation of processed polygonatum fermented wine:
[0045] The crude wine, fermentation liquid and steamed polygonatum are sealed and fermented in a fermentation tank in a ratio of 5:2:1, and the fermentation temperature is controlled at 32°C. After 10 days of fermentation, the wine is squeezed and the filtrate is collected after filtering through four layers of gauze. The filtrate is heated to 65°C and kept for 30 minutes for sterilization. The sterilized filtrate is refrigerated in a 4°C environment for 24 hours. A small amount of precipitation appears, and the wine is filtered through four layers of gauze again to obtain the polygonatum wine.
[0046] Example 2
[0047] This embodiment relates to a method for preparing fermented wine of polygonatum sibiricum, comprising the following steps:
[0048] (1) Preparation of steamed polygonatum:
[0049] Take 20 kg of well-grown Polygonatum root tubers, wash, dry, cut into 0.6 cm thick slices, and steam in a steamer until soft. Lay the Polygonatum slices in a single layer and bake in an oven until 50% to 60% dry. Repeat the steaming and drying 3 times, and bake until 90% dry for the third time, and prepare the Polygonatum slices for use.
[0050] (2) Fermenting glutinous rice to prepare crude liquor: steaming, saccharifying, and fermenting the glutinous rice in sequence, and then pressing and filtering to prepare a fermentation liquid; taking a portion of the fermentation liquid for distillation to obtain crude liquor; comprising the following specific steps:
[0051] (2-1) Glutinous rice fermentation:
[0052] 60 kg of glutinous rice with full grains is selected, soaked and washed to make glutinous rice, and spread to dry below 33° C. 3.6 g of saccharification koji is dissolved in 1.26 L of cold boiled water to activate the saccharification koji, and the activated saccharification koji is added to the glutinous rice and stirred evenly. After an interval of 20 hours, the saccharified glutinous rice is placed in a fermentation tank, and fermentation koji accounting for 0.6% of the weight of the saccharified glutinous rice is added, and the fermentation temperature is controlled to be 32° C. After fermentation for 15 days, it is squeezed, and the filtrate is collected after filtering through three layers of gauze to obtain a fermentation liquid.
[0053] (2-1) Preparation of crude wine:
[0054] A portion of the fermented liquid was taken and distilled in a retort to obtain a crude liquor with an alcohol content of 53% vol.
[0055] (3) Preparation of processed polygonatum fermented wine:
[0056] The crude wine, fermentation liquid and steamed polygonatum are sealed and fermented in a fermentation tank in a ratio of 6:2:1, and the fermentation temperature is controlled at 32°C. After 10 days of fermentation, the wine is squeezed and the filtrate is collected after filtering through four layers of gauze. The filtrate is heated to 85°C and kept for 16 seconds for sterilization. The sterilized filtrate is refrigerated in an environment of 4°C for 24 hours. A small amount of precipitation appears and the wine is filtered through a microporous filter membrane with a pore size of 0.45 μm to obtain the polygonatum wine.
[0057] Comparative Example 1
[0058] In this comparative example, raw polygonatum is used instead of processed polygonatum, and the remaining steps are the same as those in Example 1, and the specific steps are as follows:
[0059] (1) Preparation of raw polygonatum tablets:
[0060] Take 20 kg of well-grown Polygonatum root tubers, wash, dry, and cut into 0.4 cm thick slices to obtain Polygonatum slices for later use.
[0061] (2) Fermenting glutinous rice to prepare crude liquor: steaming, saccharifying, and fermenting the glutinous rice in sequence, and then pressing and filtering to prepare a fermentation liquid; taking a portion of the fermentation liquid for distillation to obtain crude liquor; comprising the following specific steps:
[0062] (2-1) Glutinous rice fermentation:
[0063] 80 kg of glutinous rice with full grains is selected, soaked and washed to make glutinous rice, and spread to dry below 35° C. 4.8 g of saccharification koji is dissolved in 1.68 L of boiled water to activate the saccharification koji, and the activated saccharification koji is added to the glutinous rice. After an interval of 20 hours, the saccharified glutinous rice is placed in a fermentation tank, and fermentation koji accounting for 0.7% of the weight of the saccharified glutinous rice is added, and the fermentation temperature is controlled to be 32° C. After fermentation for 20 days, it is squeezed, and the filtrate is collected after filtering through three layers of gauze to obtain a fermentation liquid.
[0064] (2-1) Preparation of crude wine:
[0065] A portion of the fermented liquid was taken and distilled in a retort to obtain a crude liquor with an alcohol content of 53% vol.
[0066] (3) Preparation of processed polygonatum fermented wine:
[0067] The crude wine, fermentation liquid and raw polygonatum slices are sealed and fermented in a fermentation tank in a ratio of 5:2:1, and the fermentation temperature is controlled to be 32°C. After 10 days of fermentation, the wine is squeezed, and the filtrate is collected after filtering through four layers of gauze. The filtrate is heated to 65°C and kept for 30 minutes for sterilization. The sterilized filtrate is refrigerated in a 4°C environment for 24 hours, and a small amount of precipitation occurs. The wine is filtered through four layers of gauze again to obtain the polygonatum wine. The polygonatum wine obtained by the method has a numbing tongue, a low sweetness, and a lighter color.
[0068] Test example
[0069] 1. Determination of Polygonatum sibiricum Polysaccharide Content
[0070] The polysaccharide in polygonatum odoratum wine is measured in terms of anhydrous glucose, and the specific determination method is as follows:
[0071] (1) Preparation of glucose standard solution: Accurately weigh 8 mg of anhydrous glucose standard that has been dried to constant weight and place it in a 100-ml volumetric flask. Add water to dissolve and dilute to the mark to obtain a reference solution (0.08 mg of anhydrous glucose per 1 ml of solution).
[0072] (2) Drawing of standard curve: Add 0 ml, 0.1 ml, 0.2 ml, 0.3 ml, 0.4 ml and 0.5 ml of glucose standard solution to 6 stoppered test tubes respectively, and add water to make the total volume 1 ml. Add 1.0 ml of 5% phenol solution and 5 ml of concentrated sulfuric acid to each test tube in turn, shake well, heat in an 80°C water bath for 15 min, take out, and immediately cool for 10 min. Use the stoppered test tube with 1 ml of water as the blank control, measure the absorbance at 490 nm, and use the absorbance as the ordinate and the concentration as the abscissa to draw a standard curve y=0.0098x-0.001(R 2 =0.9992).
[0073] (3) Determination of polysaccharide content in Huangjing wine: Take 100 ml of Huangjing wine prepared in Examples 1 and 2 and Comparative Example 1 respectively, concentrate under reduced pressure to obtain an extract, and freeze-dry to constant weight to obtain a powder. Place the powders in conical flasks respectively, add purified water at a solid-liquid ratio of 1:20, shake well, and filter. Accurately measure 1 ml of the solution in a stoppered test tube, determine the absorbance of the solution at 490 nm according to the above method, and calculate the polysaccharide content of the Huangjing wine in Examples 1 and 2 and Comparative Example 1. The results are shown in Table 2.
[0074] 2. Appearance taste score
[0075] In this experimental example, the Huangjing wine prepared in Examples 1 and 2 and Control Example 1 was subjected to sensory analysis. A 10-member evaluation team that had undergone sensory training scored the four indicators of the wine samples, color (25 points), flavor (25 points), aroma (25 points), and taste (25 points) (Table 1). The results were averaged, and the results are shown in Table 2.
[0076] Table 1 Sensory scoring standards
[0077]
[0078]
[0079] Table 2 Polygonatum sibiricum polysaccharide content and external light taste score table
[0080]
[0081] In summary, the processing time of polygonatum sibiricum of the present invention is short, which not only overcomes the tongue numbness and throat tingling of raw polygonatum sibiricum, but also increases the tonic effect of polygonatum sibiricum; the processed polygonatum sibiricum fermented wine prepared by the present invention has a high content of polygonatum sibiricum polysaccharide, a sweet and smooth taste, which not only preserves the mellowness of white wine but also increases the sweetness of polygonatum sibiricum, the wine is clear, and there is no precipitation and suspended matter in long-term storage.
[0082] Although the embodiments of the present invention have been shown and described above, it is to be understood that the above embodiments are exemplary and are not to be construed as limitations of the present invention. A person skilled in the art may change, modify, replace and vary the above embodiments within the scope of the present invention.
Claims
1. A method for preparing fermented wine of polygonatum sibiricum, characterized in that: The steps include: (1) preparing steamed polygonatum: taking rhizomes of polygonatum, steaming the rhizomes of polygonatum until they are soft, and drying them in the sun or / and in a drying process to obtain steamed polygonatum for later use; (2) Fermenting glutinous rice to prepare crude liquor: steaming, saccharifying, and fermenting the glutinous rice in sequence, and then pressing and filtering to prepare a fermentation liquid; taking a portion of the fermentation liquid for distillation to obtain crude liquor; (3) Preparing processed polygonatum fermented wine: the crude wine, the remaining fermentation liquid, and the steamed polygonatum are sealed and fermented again according to a proportion to obtain a fermented liquid after the second fermentation, and the fermented liquid after the second fermentation is filtered, sterilized, refrigerated, and filtered again in sequence to obtain processed polygonatum fermented wine.
2. The method for preparing the fermented wine of polygonatum odoratum according to claim 1, characterized in that: Step (1) comprises the following specific steps: taking fresh rhizomes of polygonatum, cutting into thick slices to obtain polygonatum slices, steaming the polygonatum slices until they are soft, airing in the sun or / and drying, repeating the steaming in the sun and airing in the sun or / and drying at least 3 times to obtain steamed polygonatum for later use.
3. The method for preparing the fermented wine of polygonatum odoratum according to claim 2, characterized in that: The thickness of the polygonatum sibiricum slices is 0.4cm-0.8cm; the polygonatum sibiricum slices are 50% or 60% dry after the first airing and / or drying treatment in water-steaming; the polygonatum sibiricum slices are 50% or 60% dry after the second airing and / or drying treatment in water-steaming; the polygonatum sibiricum slices are 80% or 90% dry after the third airing and / or drying treatment in water-steaming.
4. The method for preparing the fermented wine of polygonatum odoratum according to claim 1, characterized in that: Step (2) includes the following specific steps: (2-1) glutinous rice fermentation: glutinous rice is made into glutinous rice and spread out to dry; saccharification koji is added to the glutinous rice to saccharify it to obtain saccharified glutinous rice; fermentation koji is added to the saccharified glutinous rice to ferment it, and then it is pressed and filtered in sequence to obtain fermentation liquid; (2-2) Preparing crude wine: taking a portion of the fermentation liquid for distillation to obtain crude wine.
5. The method for preparing the fermented wine of polygonatum odoratum according to claim 4, characterized in that: The amount of saccharification koji added to the glutinous rice in step (2-1) is: 3±0.5 g saccharification koji per 100 kg of glutinous rice; The parameters of saccharification in step (2-1) are: saccharification temperature is 32°C-35°C, and saccharification time is 12-24 hours.
6. The method for preparing the fermented wine of polygonatum odoratum according to claim 4, characterized in that: The amount of fermented koji added in step (2-1) accounts for 0.6%-0.8% of the weight of the saccharified glutinous rice; The fermentation parameters in step (2-1) are: fermentation temperature is 32°C-34°C, and fermentation time is 15d-20d; The filtration in step (2-1) specifically includes: filtering with three layers of gauze, collecting the filtrate, and preparing the fermentation liquid.
7. The method for preparing the fermented wine of polygonatum odoratum according to claim 4, characterized in that: The distillation in step (2-2) specifically comprises: placing the fermentation liquid into a retort for distillation to obtain a crude wine with an alcohol content of 53% vol.
8. The method for preparing the fermented wine of polygonatum odoratum according to any one of claims 1 to 7, characterized in that: In step (3), the weight ratio of the crude wine, the remaining fermentation liquid, and the steamed polygonatum is 5-6:2-3:1; The parameters for the sealed fermentation again in step (3) are: fermentation time is 7d-10d, and fermentation temperature is 30°C-33°C.
9. The method for preparing fermented wine of polygonatum odoratum according to claim 8, characterized in that: The filtering in step (3) specifically includes: filtering through four layers of gauze; The sterilization in step (3) specifically includes: sterilization by pasteurization or steam; The specific cold storage in step (3) is: standing in an environment of 4°C-5°C for 24±4h; The second filtration in step (3) is specifically: filtering using a microporous filter membrane with a pore size of 0.45 μm or 4 layers of gauze.
10. A processed polygonatum fermented wine, characterized in that: The processed polygonatum fermented wine is prepared by the preparation method according to any one of claims 1 to 9.