Smilax scobinicaulis wine and preparation method thereof
Through enzymatic decomposition and baking, and soaking and distilling with pure glutinous rice wine, the problems of low wine yield and poor taste of traditional decomposition wine are solved, and the content of active ingredients and health care effects in the wine are improved.
Patent Information
- Application Number
- CN202411904518.8
- Authority / Receiving Office
- CN · China
- Patent Type
- Applications(China)
- Current Assignee / Owner
- Filing Date
- 2024-12-23
- Publication Date
- 2025-03-25
AI Technical Summary
The traditional method of brewing the Diamond Thorn Wine is low in wine production, poor in taste, and wastes the effective ingredients in the Diamond Thorn Thorn Tuber.
Diamond thorn tuber slices are used for enzymatic decomposition and baking, combined with pure glutinous rice wine for soaking and distillation, to prepare Diamond thorn wine with high content of saponins and flavonoids.
It improves the content of saponins and flavonoids in the prickly wine, improves the taste of the wine, removes astringent and spicy taste, enhances the health-care effects of the wine, and effectively utilizes the resources of the prickly wine.
Smart Images
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Figure BDA0005204068910000061
Abstract
Description
Technical Field
[0001] The invention relates to the technical field of health wine production technology, in particular to diamond thorn wine and a preparation method thereof. Background Art
[0002] The botanical name of Diamond Thorn is Smilax glabra, also known as Diamond Teng, which is the rhizome of the short-stalked Smilax glabra of the Liliaceae family. Diamond Thorn tubers contain active ingredients such as smilaxin, isoflavone glycoside, oleanolic acid, kaempferol, dihydrokaempferol, β-sitosterol, dioscin, fine dioscin, methyl protodioscin, methyl protodioscin, diosgenin, etc., which have the effects of dispelling wind, promoting blood circulation and removing blood stasis, clearing away heat and detoxifying, and antibacterial and anti-inflammatory. Because Diamond Thorn tubers contain a lot of starch, they can be used to replace grain for brewing.
[0003] The traditional winemaking process involves slicing or chopping the rhizomes of the Chinese thorn tree, drying them, and then steaming them and mixing them with koji for fermentation. However, this fermentation method has a very low wine yield, generally ≤10%. The resulting wine has a poor taste and is astringent and spicy. It also wastes the effective ingredients in the rhizomes of the Chinese thorn tree, and only uses them as a substitute for grain for winemaking.
[0004] Therefore, it is necessary to develop new ways to utilize diamond thorn tubers in wine products to improve wine quality and promote the development of the diamond thorn wine industry, while making full use of diamond thorn resources and avoiding waste. Summary of the invention
[0005] The purpose of the present invention is to provide a diamond thorn wine and a preparation method thereof, which effectively increases the content of saponins (mainly dioscin) and flavonoid components in the wine and improves the health care effect of the diamond thorn wine.
[0006] In order to achieve the above-mentioned object of the invention, the present invention provides the following technical solutions:
[0007] The present invention provides a method for preparing diamond thorn wine, comprising the following steps:
[0008] 1) Slice the rhizome of Acanthus thornii, add a combination of enzymes for enzymolysis, and then dry it in the sun;
[0009] 2) baking the sun-dried goldenrod tubers to obtain a processed goldenrod tuber product;
[0010] 3) Using pure glutinous rice liquor as the base liquor, add the processed product of diamond thorn tuber and soak it;
[0011] 4) taking the wine soaked in step 3), and distilling it to obtain diamond thorn wine.
[0012] Preferably, the thickness of the diamond thorn slices in step 1) is 3 to 5 mm; and the enzyme combination comprises cellulase, pectinase and saccharifying enzyme.
[0013] Preferably, the added amount of the combined enzyme is 4-6% of the weight of the diamond thorn tuber slice, the mass ratio of the cellulase: pectinase: saccharifying enzyme is 1-3:1-2:1-3, the enzyme activity of the cellulase is 80,000-100,000 U / g, the enzyme activity of the pectinase is 40,000-50,000 U / g, and the enzyme activity of the saccharifying enzyme is 40,000-50,000 U / g.
[0014] Preferably, the enzymatic hydrolysis time in step 1) is 10 to 12 hours, and the enzymatic hydrolysis temperature is 40 to 60°C.
[0015] Preferably, the moisture content of the diamond thorn tubers after the sun-drying treatment in step 1) is 6-9%.
[0016] Preferably, the baking temperature in step 2) is 160° C. to 180° C.; the water content of the processed diamond thorn tuber is 2% to 3%, and the product has a burnt aroma.
[0017] Preferably, the alcohol content of the pure glutinous rice liquor in step 3) is 35% to 40%; the weight ratio of the base liquor to the processed diamond thorn tuber is 100 to 120:6 to 8.
[0018] Preferably, the soaking time in step 3) is 20 to 30 days, and the soaking temperature is 20 to 30°C.
[0019] Preferably, the temperature during distillation in step 4) is 75-90°C.
[0020] The present invention also provides diamond thorn wine prepared by the above preparation method.
[0021] The method for preparing diamond thorn wine provided by the present invention can prepare diamond thorn wine of good quality, reddish brown, clear, odorless, delicate and soft taste, with a certain diamond thorn burnt aroma, and effectively remove the astringency and spiciness of diamond thorn. In addition, the synergistic effect of cellulase, pectinase and saccharifying enzyme is used to effectively increase the content of saponins and flavonoids in the diamond thorn wine, reduce the waste of diamond thorn resources, and improve the health care effect of diamond thorn wine. DETAILED DESCRIPTION
[0022] The technical solutions provided by the present invention are described in detail below in conjunction with the embodiments, but they should not be construed as limiting the protection scope of the present invention.
[0023] Example 1
[0024] Take 80g of diamond thorn tubers and cut them into 5mm slices, add 4g of combined enzymes composed of cellulase: pectinase: saccharifying enzyme in a mass ratio of 3:2:3 (wherein the enzyme activity of cellulase is 100,000 U / g, the enzyme activity of pectinase is 50,000 U / g, and the enzyme activity of saccharifying enzyme is 50,000 U / g). Add 160g of water and enzymolyze at 50°C for 12h, and dry the diamond thorn tuber slices after enzymolysis until the water content is about 9%. The dried diamond thorn slices are baked in a baking oven (180°C) until the water content is about 3%, and a burnt aroma appears, and the diamond thorn tuber processed product is obtained. Take 1.2kg of pure glutinous rice liquor (alcohol content is 40%) and add all the above diamond thorn tuber processed products, and soak at 30°C for 21 days. After filtering out the diamond thorn tuber processed products, the pure glutinous rice liquor is distilled at 90°C to obtain diamond thorn wine, and the alcohol content is measured to be 70%.
[0025] Example 2
[0026] Take 60g of diamond thorn tuber and cut it into 3mm slices, add 3g of combined enzyme composed of cellulase: pectinase: saccharifying enzyme in a mass ratio of 1:1:1 (wherein the enzyme activity of cellulase is 100,000 U / g, the enzyme activity of pectinase is 50,000 U / g, and the enzyme activity of saccharifying enzyme is 50,000 U / g). Add 120g of water and enzymolyze at 50°C for 10h, and dry the diamond thorn tuber slices after enzymolysis until the water content is about 6%. The dried diamond thorn slices are baked in a baking oven (160°C) until the water content is about 2%, and a burnt aroma appears, and the diamond thorn tuber processed product is obtained. Take 1kg of pure glutinous rice liquor (alcohol content of 35%) and add the diamond thorn tuber processed product, and soak it at 30°C for 21 days. After filtering out the diamond thorn tuber processed product, the pure glutinous rice liquor is distilled at 80°C to obtain diamond thorn wine, and the alcohol content is measured to be 50%.
[0027] Comparative Example 1
[0028] Take 80g of diamond thorn tuber and cut it into 5mm slices, add 4g of combined enzyme composed of cellulase: pectinase in a mass ratio of 2.5:1.5 (wherein the enzyme activity of cellulase is 100,000 U / g and the enzyme activity of pectinase is 50,000 U / g). Add 2 times the weight of water and enzymolyze at 50°C for 12 hours, and dry the diamond thorn tuber slices after enzymolysis until the water content is about 9%. The dried diamond thorn slices are baked in a baking oven (180°C) until the water content is about 3%, and a burnt aroma appears, and the diamond thorn tuber processed product is obtained. Take 1.2kg of pure glutinous rice liquor (alcohol content is 40%) and add the diamond thorn tuber processed product, and soak it at 30°C for 21 days. After filtering out the diamond thorn tuber processed product, the pure glutinous rice liquor is distilled at 90°C to obtain diamond thorn wine, and the alcohol content is measured to be 62%.
[0029] Comparative Example 2
[0030] Take 80g of diamond thorn tubers and cut them into 5mm slices, add 4g of combined enzymes composed of pectinase: saccharifying enzyme = 1.5:2.5 mass ratio (wherein the enzyme activity of pectinase is 50,000 U / g, and the enzyme activity of saccharifying enzyme is 50,000 U / g). Add 160g of water and enzymolyze at 50°C for 12h, and dry the diamond thorn tuber slices after enzymolysis until the water content is about 9%. The dried diamond thorn slices are baked in a baking oven (180°C) until the water content is about 3%, and a burnt aroma appears, and the diamond thorn tuber processed product is obtained. Take 1.2kg of pure glutinous rice liquor (alcohol content is 40%) and add the diamond thorn tuber processed product, and soak it at 30°C for 21 days. After filtering out the diamond thorn tuber processed product, the pure glutinous rice liquor is distilled at 90°C to obtain diamond thorn wine, and the alcohol content is measured to be 58%.
[0031] Comparative Example 3
[0032] Take 80g of diamond thorn tubers and cut them into 5mm slices, add 4g of combined enzymes composed of cellulase: saccharifying enzyme in a mass ratio of 1:1 (wherein the enzyme activity of cellulase is 100,000 U / g and the enzyme activity of saccharifying enzyme is 50,000 U / g). Add 160g of water and enzymolyze at 50℃ for 12h, and dry the diamond thorn tuber slices after enzymolysis until the water content is about 9%. The dried diamond thorn slices are baked in a baking oven (180℃) until the water content is about 3%, and a burnt aroma appears, and the diamond thorn tuber processed product is obtained. Take 1.2kg of pure glutinous rice liquor (alcohol content is 40%) and add the diamond thorn tuber processed product, and soak it at 30℃ for 21 days. After filtering out the diamond thorn tuber processed product, the pure glutinous rice liquor is distilled at 90℃ to obtain diamond thorn wine, and the alcohol content is measured to be 55%.
[0033] Comparative Example 4
[0034] Take 80g of diamond thorn tubers and cut them into 5mm slices, add 4g of combined enzymes composed of cellulase: pectinase: α-amylase in a mass ratio of 3:2:3 (wherein the enzyme activity of cellulase is 100,000 U / g, the enzyme activity of pectinase is 50,000 U / g, and the enzyme activity of α-amylase is 30,000 U / g). Add 160g of water and enzymolyze at 50°C for 12h, and dry the diamond thorn tuber slices after enzymolysis until the water content is about 9%. The dried diamond thorn slices are baked in a baking oven (180°C) until the water content is about 3%, and a burnt aroma appears, and the diamond thorn tuber processed product is obtained. Take 1.2kg of pure glutinous rice liquor (alcohol content is 40%) and add the diamond thorn tuber processed product, and soak it at 30°C for 21 days. After filtering out the diamond thorn tuber processed product, the pure glutinous rice liquor is distilled at 90°C to obtain diamond thorn wine, and the alcohol content is measured to be 65%.
[0035] Comparative Example 5
[0036] Take 80g of diamond thorn tuber and cut it into 5mm slices, add 4g of combined enzyme composed of cellulase: pectinase: saccharifying enzyme in a mass ratio of 3:2:3 (wherein the enzyme activity of cellulase is 100,000 U / g, the enzyme activity of pectinase is 50,000 U / g, and the enzyme activity of saccharifying enzyme is 50,000 U / g). Add 160g of water and enzymolyze at 50°C for 12h, and dry the diamond thorn tuber slices after enzymolysis to a water content of about 3% to obtain the diamond thorn tuber processed product. Take 1.2kg of pure glutinous rice liquor (alcohol content of 40%) and add all the above diamond thorn tuber processed products, and soak at 30°C for 21 days. After filtering out the diamond thorn tuber processed product, distill the pure glutinous rice liquor at 90°C to obtain diamond thorn wine, which is measured to have an alcohol content of 68%.
[0037] Test Example 1
[0038] Sensory evaluation
[0039] 10 (1-10) trained sensory tasters were selected to evaluate the color, aroma and taste of the King Kong Ci wine prepared in Examples 1-2 and Comparative Examples 1-5 with reference to the scoring criteria. The full score was 100 points, and the average score of the 10 people was taken as the score of the wine quality. The specific evaluation criteria are shown in Table 1.
[0040] Table 1 Sensory scoring criteria for King Kong Ci wine
[0041] index standard score Color Reddish brown, bright and shiny 10 transparency Clear, no precipitation, no suspended matter 10 aroma Harmonious aroma, no odor 30 smell The wine is soft and delicate, non-irritating, non-astringent, and has a burnt aroma of diamond thorns. 50
[0042] Table 2 Sensory evaluation results of King Kong Ci wine
[0043]
[0044] As can be seen from Table 2, the diamond thorn wine prepared in the examples of the present application is reddish brown, clear, has no peculiar smell, has a delicate and soft taste without astringency and spiciness, and has a burnt diamond thorn aroma. Compared with Example 1, after changing the type of enzyme, Comparative Examples 1 to 4 have no obvious effect on the color and transparency of the wine, but will cause the aroma and taste of the wine to deteriorate. After removing the baking step, Comparative Example 5 obviously causes the aroma and taste of the diamond thorn wine to deteriorate, indicating that the present application can significantly improve the taste of diamond thorn wine by baking the diamond thorn tuber slices until the burnt aroma appears.
[0045] Test Example 2
[0046] Methanol-water was used as the mobile phase, the flow rate was 1 ml / min, and the wavelength of the ultraviolet detector was 210 nm. The content of the saponins (mainly dioscin) in each embodiment and comparative example was analyzed by high performance liquid chromatography; water-acetonitrile-phosphoric acid-triethylamine (65:35:0.27:0.45) was used as the mobile phase, the flow rate was 0.7 ml / min, and the detection wavelength was 365 nm. The content of the flavonoid components in each embodiment and comparative example was analyzed by high performance liquid chromatography, and the total content of saponins (mainly dioscin) and flavonoid components in the diamond thorn wine prepared in Examples 1 to 2 and Comparative Examples 1 to 5 was calculated. The results are shown in Table 3.
[0047] Table 3 Total content of saponins and flavonoids in the diamond thorn wine of each embodiment and comparative example
[0048]
[0049] *Indicates that there is a significant difference between the comparative example and Example 1 *P<0.05
[0050] As can be seen from Table 3, the contents of saponins (mainly dioscin) and flavonoids in the diamond thorn wine prepared in Example 1 of the present application are significantly higher than those in the comparative example. It can be seen that removing one of the enzymes in Comparative Examples 1 to 3 will affect the dissolution of saponins and flavonoids in diamond thorn. After replacing the saccharifying enzyme with α-amylase that can also enzymatically hydrolyze starch in Comparative Example 4, the content of saponins and flavonoids is also significantly reduced, indicating that the combined enzyme composed of cellulase, pectinase and saccharifying enzyme in the present application has a synergistic effect on the dissolution of saponins and flavonoids, and can effectively increase their content in diamond thorn wine, thereby improving the health benefits of diamond thorn wine. Compared with Example 1, after removing the baking step, Comparative Example 5 also reduces the extraction of effective ingredients to a certain extent.
[0051] The above is only a preferred embodiment of the present invention. It should be pointed out that for ordinary technicians in this technical field, several improvements and modifications can be made without departing from the principle of the present invention. These improvements and modifications should also be regarded as the scope of protection of the present invention.
Claims
1. A method for preparing diamond thorn wine, characterized in that: The following steps are involved: 1) Slice the rhizome of Acanthus thornii, add a combination of enzymes for enzymolysis, and then dry it in the sun; 2) baking the sun-dried goldenrod tubers to obtain a processed goldenrod tuber product; 3) Using pure glutinous rice liquor as the base liquor, add the processed product of diamond thorn tuber and soak it; 4) taking the wine soaked in step 3), and distilling it to obtain diamond thorn wine.
2. The preparation method according to claim 1, characterized in that In the step 1), the thickness of the diamond thorn slices is 3-5 mm; the combined enzymes are cellulase, pectinase and saccharifying enzyme.
3. The preparation method according to claim 2, characterized in that: The added amount of the combined enzyme is 4% to 6% of the weight of the diamond thorn tuber slice, the mass ratio of the cellulase: pectinase: saccharifying enzyme is 1 to 3: 1 to 2: 1 to 3, the enzyme activity of the cellulase is 80,000 to 100,000 U / g, the enzyme activity of the pectinase is 40,000 to 50,000 U / g, and the enzyme activity of the saccharifying enzyme is 40,000 to 50,000 U / g.
4. The preparation method according to claim 1, characterized in that: The enzymatic hydrolysis time in step 1) is 10 to 12 hours, and the enzymatic hydrolysis temperature is 40 to 60°C.
5. The preparation method according to claim 1, characterized in that: The moisture content of the thorny thorn tubers after the sun-drying treatment in the step 1) is 6-9%.
6. The preparation method according to claim 1, characterized in that: The baking temperature in step 2) is 160° C. to 180° C.; the water content of the processed diamond thorn tuber is 2% to 3%, and the product has a burnt aroma.
7. The preparation method according to claim 1, characterized in that: In the step 3), the alcohol content of the pure glutinous rice liquor is 35% to 40%; the weight ratio of the base liquor to the processed diamond thorn tuber is 100 to 120:6 to 8.
8. The preparation method according to claim 1, characterized in that: The soaking time in step 3) is 20 to 30 days, and the soaking temperature is 20 to 30°C.
9. The preparation method according to claim 1, characterized in that: The temperature during the distillation in step 4) is 75-90°C.
10. Diamond thorn wine prepared by the preparation method according to any one of claims 1 to 9.