A kind of bitter buckwheat liquor and preparation method thereof

Abstract

The invention relates to the field of liquor, and in particular to a bitter buckwheat liquor and a preparation method thereof. The bitter buckwheat liquor of the invention contains 10-450 mg / L of rutin, 0.50-20 mg / L of hyperoside, and 3-110 mg / L of quercetin. The bitter buckwheat liquor of the invention can effectively resist the damage of alcohol to the liver and play a role in protecting the liver.

Description

Technical Field

[0001] The invention relates to the field of liquor, and in particular to a bitter buckwheat liquor and a preparation method thereof. Background Art

[0002] There are many kinds of Chinese liquor. The starch, protein, fat and tannin in the raw materials are closely related to the brewing performance and flavor of liquor. Tartary buckwheat is rich in protein, starch and active ingredients that are beneficial to the human body. It can be used as an ideal raw material for brewing. It is rich in nutrients such as protein, starch, dietary fiber and trace elements through experimental identification, and has biologically active substances that are lacking in other cereals, such as flavonoids (among which rutin and quercetin are the most studied, and the content of rutin is about 0.8-3.0%), phenolic acids, bio-sugar alcohols, etc. Experimental studies have found that tartary buckwheat flavonoids have many pharmacological activities and physiological functions, such as lowering blood sugar and blood lipids, enhancing body immunity, anti-inflammatory, anti-oxidation, anti-aging, anti-tumor and other effects, which have been verified by corresponding cell experiments, mouse experiments, and in vitro transformation experiments. Among them, black tartary buckwheat has extremely high nutritional value and is known as the "king of grains". Black tartary buckwheat also has extremely high medical value. Long-term consumption of black tartary buckwheat can effectively prevent a variety of diseases including hypertension and cancer.

[0003] However, the commercially available buckwheat wine is directly fermented and steamed from buckwheat, and its active ingredients are easily lost and have a low utilization rate. After testing the active ingredients of the commercially available black buckwheat, it was found that its rutin content was about 10 mg / L, and the content of hyperoside and quercetin was less than 0.2 mg / L; while the rutin, hyperoside and quercetin in ordinary black buckwheat wine were almost trace amounts (less than 0.01 mg / L). How to increase the content of active ingredients in buckwheat wine and exert its related pharmacological activity becomes very important. Summary of the invention

[0004] One of the purposes of the present invention is to provide a bitter buckwheat liquor, wherein the liquor contains 10-450 mg / L rutin, 0.50-20 mg / L hyperoside, and 3-110 mg / L quercetin; preferably, the liquor contains 30-440 mg / L rutin, 1-20 mg / L hyperoside, and 15-108 mg / L quercetin; preferably, the liquor contains 32-440 mg / L rutin, 1.4-20 mg / L hyperoside, and 2 8-108mg / L; preferably 40-440mg / L rutin, 2-20mg / L hyperoside, 30-108mg / L quercetin in the wine; preferably 100-440mg / L rutin, 2-20mg / L hyperoside, 35-108mg / L quercetin in the wine; more preferably 200-440mg / L rutin, 15-20mg / L hyperoside, 80-108mg / L quercetin in the wine.

[0005] Another object of the present invention is to provide a method for preparing bitter buckwheat liquor, which is prepared from bitter buckwheat and base liquor, wherein the solid-liquid ratio of bitter buckwheat to base liquor is 1:3-1:10; preferably 1:5-1:10; more preferably 1:7-1:10; most preferably 1:7.

[0006] The base wine is 52% alcohol; the buckwheat is black buckwheat.

[0007] The black bitter buckwheat dried by microwave at medium to high temperature or the recycled black bitter buckwheat and base wine are soaked in different proportions, and the soaking liquid is collected and stored. The soaking method is cold soaking method; the soaking time is 7-21 days, preferably 14-21 days, and more preferably 21 days.

[0008] The base liquor, commercially available liquor or grain liquor, can meet the requirements of the present invention. The grain liquor can be prepared from the following components: bitter buckwheat, sorghum, corn, wheat, millet, rice and glutinous rice; preferably 55-65% bitter buckwheat, 5-15% sorghum, 7-13% corn, 4-10% wheat, 5% millet, 5% rice, and 3% glutinous rice. Preparation method: soak the grain for 6-10 hours; steam the grain for 15-30 minutes; stew the grain for 10-15 minutes; spread the cold koji at 25-42 degrees; pile up and ferment in the cellar after mold removal, and steam the wine after fermentation is complete. The high-concentration base liquor is adjusted to 52-degree base liquor with pure water.

[0009] In the process of spreading cold-mixed koji, one or more of Chinese medicine koji, light-fragrant koji, strong-fragrant koji, sauce-flavored koji, and sesame-flavored koji can be selected as needed. The related koji is a commonly used koji, such as:

[0010] Chinese medicinal koji: koji made with Chinese herbal medicines, which can inhibit bacteria and increase the aroma of medicine, such as hot polygonum, verbena, wormwood, mulberry leaves and other Chinese herbal medicines.

[0011] Light-fragrant Daqu: usually Xiaoqu or bran qu

[0012] Luzhou-flavor Daqu: Made from wheat, etc.

[0013] Low temperature koji: bran making

[0014] High temperature koji: made from wheat, barley, peas, millet and other raw materials

[0015] The bitter buckwheat liquor of the present invention can be prepared into various contents of certain taste and flavor by adding appropriate amount of old liquor and seasoning substances (sugar, acid, etc.) according to needs, such as 52-degree bitter buckwheat liquor.

[0016] All content detection data of the present invention are the average values ​​after one sample is repeatedly measured six times.

[0017] The invention has the advantages that: the invention obtains tartary buckwheat liquor containing high active ingredients such as rutin, hyperoside, quercetin, etc., and the tartary buckwheat liquor obtained by the invention can effectively resist the damage of alcohol to the liver and play a role in protecting the liver. The preparation method of the tartary buckwheat liquor of the invention is simple and has high content of active ingredients. DETAILED DESCRIPTION

[0018] The specific embodiments described in the present invention are only for further explanation of the content of the invention and are not intended to limit the protection scope of the present invention.

[0019] Example 1, preparation of base wine

[0020] Take the following grains in percentage by weight: 60% bitter buckwheat, 10% sorghum, 7% wheat, 10% corn, 5% millet, 5% rice, and 3% glutinous rice.

[0021] Soak the above-mentioned grains for 10 hours; steam the grains for 30 minutes; simmer the grains for 10-15 minutes; add low-temperature koji, Chinese medicinal koji and high-temperature koji at 25, 35 and 42 degrees respectively to make cold mixed koji; after piling at 35-45 degrees for 26-36 hours, put them into cellars and ferment them with Luzhou-flavor Daqu for about 60 days. After taking them out of the cellar, steam the wine, and adjust the high-concentration base wine with purified water to make 52-degree base wine.

[0022] The quercetin content in the prepared base wine detected by HPLC-MS was 0.014 mg / L, hyperoside was 0.0007 mg / L, and rutin was 0.016 mg / L.

[0023] Example 2, preparation of base wine

[0024] Take the following grains in percentage by weight: 55% bitter buckwheat, 15% sorghum, 13% corn, 4% wheat, 5% millet, 5% rice, and 3% glutinous rice.

[0025] The same method as in Example 1 was used to brew the wine and adjust it to a 52-degree base wine. The quercetin content in the base wine was 0.013 mg / L, the hyperoside content was 0.0008 mg / L, and the rutin content was 0.015 mg / L.

[0026] Example 3, preparation of base wine

[0027] Take the following grains in weight percentage: 65% bitter buckwheat, 5% sorghum, 7% corn, 10% wheat, 5% millet, 5% rice, and 3% glutinous rice.

[0028] The same method as in Example 1 was used to brew the wine and adjust it to a 52-degree base wine. The quercetin content in the base wine was 0.015 mg / L, the hyperoside content was 0.0009 mg / L, and the rutin content was 0.015 mg / L using the same method.

[0029] Embodiment 4, bitter buckwheat Daqu wine

[0030] 4.1 Preparation of Tartary Buckwheat Daqu Liquor

[0031] The base wine prepared in Example 1 and the black tartary buckwheat dried by microwave drying at medium-high heat for 4-6 minutes were prepared according to the solid-liquid ratio of black tartary buckwheat to the base wine of 1:15, 1:12, 1:11, 1:10, 1:7, 1:5, 1:4 and 1:3, and the cold soaking method was used to soak for 7, 14 and 21 days respectively, and the soaking liquid was collected and stored, and a 52-degree finished wine with a certain taste and flavor was prepared with an appropriate amount of old wine and seasoning substances (sugar, acid, etc.).

[0032] HPLC-MS was used to detect the contents of quercetin, hyperoside and rutin in 52-degree base wine and 52-degree finished wine. The test results are shown in Table 1.

[0033] Table 1 Contents of rutin, hyperoside and quercetin in finished products (mg / L wine)

[0034]

[0035]

[0036] 4.2 Study on alcoholic liver injury in rats

[0037] Experimental groups: normal group, model group, base wine group, group 1-2, group 3-2, group 2-3, group 4-2, group 5-1, group 4-3, and group 5-3 prepared in 4.1.

[0038] Alcoholic liver injury modeling in rats: 6 SD rats were randomly selected as the normal group, half male and half female. The normal group was gavaged with distilled water at 10 ml / kg every day; 68 rats were randomly selected, half male and half female, for liver injury modeling. The modeling was continued for 4 weeks by giving 52-degree edible alcohol (the dose was 0.83g alcohol / kg / d, equivalent to an average daily alcohol intake of 50g for an adult weighing 60kg). After the 4th week, blood was collected from the femoral artery of 2 rats, and the serum ALT test was abnormally elevated, indicating that the modeling was successful. The rats were randomly divided into the model group, the base wine group, the 1-2 group, the 3-2 group, the 2-3 group, the 4-2 group, the 5-1 group, the 4-3 group, and the 5-3 group, with 6 rats in each group, half male and half female.

[0039] The normal group was given 10ml / kg of distilled water; the model group was given 10ml / kg of 52-degree edible alcohol (the dose was 0.83g alcohol / kg / d, equivalent to 50g of alcohol intake per day for an adult weighing 60kg); the base wine group was given the same volume of 52-degree base wine, and the other groups were gavaged with the same volume of corresponding bitter buckwheat Daqu wine. The gavage was continued for 28 days. After fasting for 12h after the last gavage, blood was collected from the abdominal artery, centrifuged at 5000rpm for 15min at 4℃, and serum was separated. The ALT index in the serum of rats was detected, and SPSS23.0 was used for statistical analysis (the results are shown in Table 2).

[0040] Table 2 Effects of alcohol-dependent liver injury on serum ALT index in rats (U / L, )

[0041]

[0042] Note: Compared with the normal group, ###P<0.001; compared with the model group, *P<0.05, **P<0.01, ***P<0.001.

[0043] The results showed that compared with the normal group, the serum ALT level of the model group rats increased significantly, indicating that the model was successful; compared with the model group, the 52-degree base wine group, 1-2 group and 3-2 group had no improvement on the serum ALT level of rats with alcohol-dependent liver damage, and the other groups were able to reduce the serum ALT level of rats with alcohol-dependent liver damage to varying degrees.

[0044] 4.3 Effects on CCL4-induced liver injury in rats

[0045] Test samples:

[0046] Group 4-3 (high-dose group), dilute group 4-3 with 52-degree base wine in half (low-dose group);

[0047] Group 5-1 (high-dose group); Group 5-1 was diluted in half with 52-degree base wine (low-dose group);

[0048] Group 5-3 (high-dose group); Group 5-3 was diluted in half with 52-degree base liquor (low-dose group).

[0049] Establishment of rat liver injury model: 10 SD rats were randomly selected as the normal group. The normal group was gavaged with distilled water, and 80 rats were used to establish the liver injury model. The model was prepared with peanut oil into a 50% CCL4 solution by volume. CCL41mL / kg body weight was gavaged twice a week for 6 consecutive weeks. After the model was successfully established in the 6th week, they were divided into: model group, 4-3 high-dose group and low-dose group, 5-1 high-dose group and low-dose group, 5-3 high-dose group and low-dose group and positive group colchicine (0.2mg / kg), 10 rats in each group, half of them were male and half were female.

[0050] The normal group and the model group were gavaged with 10 ml / kg distilled water, the other groups were gavaged with the same volume of samples, and the colchicine group was given colchicine. The gavage was given once a day for 14 consecutive days. Blood was collected after the last gavage for 12 hours of fasting, and centrifuged at 5000 rpm for 15 minutes at 4°C to separate the serum. AST and ALT in the serum of rats were detected and statistically analyzed, see Table 3.

[0051] Table 3 Effects of CCL4 on serum AST and ALT in rats with liver injury (U / L, )

[0052]

[0053] Note: Compared with the normal group, ###P<0.001; compared with the model group, *P<0.05, **P<0.01.

[0054] The results showed that compared with the normal group, the serum AST and ALT levels of rats in the model group were significantly increased, indicating that the model was successfully established; compared with the model group, the colchicine-positive group significantly reduced the AST and ALT levels of rats with CCL4-induced liver injury (P<0.01), and the AST and ALT levels of other groups were reduced to varying degrees.

[0055] 4.4 Effects on acute alcoholic liver injury in mice

[0056] Test samples: Group 4-3 (high-dose group), dilute Group 4-3 with 52-degree base liquor in half (low-dose group); Group 5-3 (high-dose group); dilute Group 5-3 with 52-degree base liquor in half (low-dose group).

[0057] Experiment and grouping: 80 mice were randomly divided into 8 groups, namely normal group, model group, bifendiester group (5.625mg / kg) and 4-3 high-dose group, 4-3 low-dose group, 5-3 high-dose group, 5-3 low-dose group. There were 10 mice in each group, half of them were male and half were female. Except for the normal group, the other groups were gavaged with alcohol to create an acute alcoholic liver injury model. The bifendiester group was gavaged with 6.25mg / kg, and the other groups were gavaged with 20ml / kg. The normal group and the model group were gavaged with an equal volume of distilled water every day. Once a day, for 7 consecutive days. One hour after the last gavage, 52-degree edible alcohol 20ml / kg was gavaged to replicate the alcoholic liver injury model. After alcohol was given and fasting for 12h, the eyeballs were removed and blood was collected. Centrifuged at 5000rpm for 15min at 4℃ to separate the serum, which was used for AST and ALT detection and statistical analysis, see Table 4.

[0058] Table 4 Effect of acute alcoholic liver injury on serum AST and ALT in mice (U / L, )

[0059]

[0060] Note: Compared with the normal group, ##P<0.001; compared with the model group, *P<0.05, **P<0.01.

[0061] The results showed that compared with the normal group, the serum AST and ALT levels of rats in the model group were significantly increased (P<0.001), indicating that the model was successfully established; compared with the model group, the bifendate positive group significantly reduced the AST and ALT levels of acute alcoholic liver injury (P<0.01), and the other groups were able to significantly reduce the AST and ALT levels of acute alcoholic liver injury, and there was a dose-dependent relationship.

[0062] Embodiment 5, bitter buckwheat Daqu liquor recycled from bitter buckwheat

[0063] 5.1 Preparation of Tartary Buckwheat Wine

[0064] The black buckwheat in the preparation of the base wine comes from the black buckwheat recovered after cold soaking in Example 4 5-3. The black buckwheat and the base wine are soaked for 7, 14, and 21 days by cold soaking at a solid-liquid ratio of 1:7. The soaking liquid is collected and stored, and a 52-degree finished wine with a certain taste and flavor is prepared with an appropriate amount of old wine and seasoning substances (sugar, acid, etc.).

[0065] HPLC-MS was used to detect the contents of quercetin, hyperoside and rutin in the 52-proof finished wine. The test results are shown in Table 5.

[0066] Table 5 Contents of rutin, hyperoside and quercetin in the recycled products of black buckwheat (mg / L wine)

[0067]

[0068] 5.2 Effects on acute alcoholic liver injury in mice

[0069] Test samples: 9-1 dosage group, 9-3 dosage group.

[0070] The model was established, grouped, and gavage was performed according to the method in 4.4 of Example 4. The serum was used for AST and ALT detection and statistical analysis, see Table 6.

[0071] Table 6 Effects of serum AST and ALT on acute alcoholic liver injury in mice (U / L, )

[0072]

[0073] Note: Compared with the normal group, ##P<0.001; compared with the model group, *P<0.05, **P<0.01.

[0074] The results showed that compared with the normal group, the serum AST and ALT levels of rats in the model group were significantly increased (P<0.001), indicating that the model was successfully established; compared with the model group, the bifendate positive group significantly reduced the AST and ALT levels of acute alcoholic liver injury (P<0.01), and the 9-1 and 9-3 groups could both reduce the AST and ALT levels of acute alcoholic liver injury (P<0.05).

[0075] Example 6. Tartary buckwheat liquor prepared with common commercially available liquor as base liquor

[0076] 6.1 Preparation of Tartary Buckwheat Daqu Liquor

[0077] The base liquor is the commercially available strong-flavor liquor Luzhou Laojiao (Touqu), which is soaked for 7, 14, and 21 days using the cold soaking method at a solid-liquid ratio of 1:7 between black bitter buckwheat and base liquor. The soaking liquid is collected and stored, and then mixed with appropriate amount of old liquor and seasoning substances (sugar, acid, etc.) to form a 52-degree finished liquor with a certain taste and flavor.

[0078] HPLC-MS was used to detect the contents of quercetin, hyperoside and rutin in the 52-proof finished wine. The test results are shown in Table 7.

[0079] Table 7 Contents of rutin, hyperoside and quercetin in finished products made from commercially available wine (mg / L wine)

[0080]

[0081] 6.2 Effects on acute alcoholic liver injury in mice

[0082] Test samples: 10-1 dosage group, 10-3 dosage group.

[0083] The model was established, grouped, and gavage was performed according to the method in 4.4 of Example 4. The serum was used for AST and ALT detection and statistical analysis, see Table 8.

[0084] Table 8 Effect of serum AST and ALT in mice with acute alcoholic liver injury (U / L, )

[0085]

[0086] Note: Compared with the normal group, ##P<0.001; compared with the model group, *P<0.05, **P<0.01.

[0087] The results showed that compared with the normal group, the serum AST and ALT levels of rats in the model group were significantly increased (P<0.001), indicating that the model was successfully established; compared with the model group, the bifendate positive group significantly reduced the AST and ALT levels of acute alcoholic liver injury (P<0.01), and the 10-1 and 10-3 groups could both reduce the AST and ALT levels of acute alcoholic liver injury (P<0.05).

Claims

1. A bitter buckwheat liquor prepared from bitter buckwheat and liquor, characterized in that The wine contains 10~450mg / L of rutin, 0.50~20mg / L of hyperoside, and 3~110mg / L of quercetin.

2. The bitter buckwheat liquor according to claim 1, characterized in that The wine contains 30-440 mg / L rutin, 1-20 mg / L hyperoside, and 15-108 mg / L quercetin; preferably 30-440 mg / L rutin, 1.4-20 mg / L hyperoside, and 28-108 mg / L quercetin.

3. The bitter buckwheat liquor according to claim 2, characterized in that The wine contains 200-440 mg / L of rutin, 15-20 mg / L of hyperoside and 80-108 mg / L of quercetin.

4. A method for preparing bitter buckwheat liquor, characterized in that The product is prepared from tartary buckwheat and base wine, wherein the solid-liquid ratio of tartary buckwheat to base wine is 1:3-1:10; preferably 1:5-1:10; more preferably 1:7-1:10; and most preferably 1:

7.

5. The preparation method according to claim 4, characterized in that The base wine is 52% alcohol; the buckwheat is black buckwheat.

6. The preparation method according to claim 4, characterized in that The black tartary buckwheat and base wine dried by microwave at medium-high fire are soaked in different proportions, and the soaking liquid is collected and stored.

7. The preparation method according to claim 6, characterized in that The soaking method is cold soaking; the soaking time is 7-21 days, preferably 14-21 days, and more preferably 21 days.

8. The preparation method according to claim 4, characterized in that The base wine is grain wine.

9. The preparation method according to claim 8, characterized in that The grain wine is prepared from bitter buckwheat, sorghum, corn, wheat, millet, rice and glutinous rice; preferably 55-65% bitter buckwheat, 5-15% sorghum, 7-13% corn, 4-10% wheat, 5% millet, 5% rice and 3% glutinous rice.

10. The preparation method according to claim 9, characterized in that The preparation method of the grain wine comprises the following steps: soaking the grain for 6-10 hours; steaming the grain for 15-30 minutes; stewing the grain for 10-15 minutes; spreading cold koji at 25-42 degrees; fermenting in a cellar after piling and mildew prevention, and steaming the wine after the fermentation is complete, wherein the high-concentration base wine is adjusted to a 52-degree base wine by using purified water.

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