Fermented nutritional wine and preparation method thereof

Abstract

The invention relates to the technical field of wine brewing, in particular to fermented nutritional wine and a preparation method thereof.The preparation method comprises the following steps that 1, anthocyanin and saponin in black glutinous rice are extracted and purified, and black glutinous rice stock solution is obtained; step 2, preparing a Chinese wolfberry extracting solution, and mixing the black glutinous rice stock solution with the Chinese wolfberry extracting solution to obtain a mixed solution; step 3, soaking millet in water, mixing, pulping, steaming, cooling, then adding distiller's yeast, fermenting and filtering to obtain rice wine; and step 4, adding the mixed solution into rice wine to prepare the fermented nutritional wine. Medicinal and edible food materials (black glutinous rice, medlar and millet) are used as raw materials to prepare the fermented wine, and the black glutinous rice and the millet contain a large amount of starch, protein, amino acid, fat and vitamin substances and are rich in nutrition; according to the method, the contents of saponin and anthocyanin in the black glutinous rice can be effectively extracted, the anthocyanin in the black glutinous rice can be effectively prevented from being oxidized by adding the fructus lycii, and finally the nutritional wine with a health-care effect is prepared.

Description

Technical Field

[0001] The present invention relates to the technical field of brewing, and particularly relates to a fermented nutritious wine and a preparation method thereof. Background Art

[0002] Black glutinous rice is known as the "black pearl", a rice plant. It is rice with a purple-red seed coat. Because the rice quality is glutinous, it is also called blood glutinous rice. Black glutinous rice is a common grain, which contains rich nutrients such as protein, dietary fiber, vitamins and minerals. In addition, black glutinous rice also contains some special components such as flavonoids and saponins, and these components have a good effect of soothing the liver and regulating qi. Research shows that the effect of soothing the liver and regulating qi of black glutinous rice is mainly related to the flavonoids it contains. These compounds can inhibit hepatocyte apoptosis and necrosis, reduce the damage of harmful factors such as inflammatory response and oxidative stress to hepatocytes, thereby protecting liver function. At the same time, components such as saponins contained in black glutinous rice can also promote hepatocyte regeneration and repair, further alleviating the symptoms of liver qi stagnation.

[0003] Chinese invention patent with publication number CN 107988011 A discloses a black glutinous rice wine and a production method thereof. Using the rough rice grains of black glutinous rice as raw materials, the bran powder and polished rice grains separated in the rice milling process are processed separately. Anthocyanins are mainly concentrated in the bran powder, avoiding exposure to high-temperature environments, effectively reducing anthocyanin loss. The bran powder is defatted, and the polished rice grains soaked in water are irradiated with microwaves to destroy the lipase in them to avoid the increase of fatty acid value in the polished rice grains. The separate treatment of the bran powder and polished rice grains avoids acidification during the aging or fermentation process and avoids the damage of the quality of black glutinous rice wine. However, anthocyanins are easily oxidized. The phenolic hydroxyl groups in their chemical structure make them have strong reducibility and are easily degraded by reacting with free radicals, thus affecting stability and medicinal efficacy. Summary of the Invention

[0004] Aiming at the above deficiencies in the prior art, the purpose of the present invention is to provide a fermented nutritious wine and a preparation method thereof.

[0005] In order to achieve the above invention purpose, the technical scheme adopted by the present invention is as follows:

[0006] Provide a preparation method of a fermented nutritious wine, which comprises the following steps:

[0007] Step 1, extract anthocyanins and saponins from black glutinous rice, and purify them to obtain black glutinous rice stock solution;

[0008] Step 2, prepare wolfberry extract, and mix the black glutinous rice stock solution with the wolfberry extract to obtain a mixed solution;

[0009] Step 3: Soak millet in water, mix and beat into a pulp, steam it, cool it, then add distiller's yeast, ferment it, and filter to obtain rice wine.

[0010] Step 4: Add the mixed solution to the rice wine to obtain the fermented nutrient wine.

[0011] Furthermore, the method of Step 1 specifically includes the following sub-steps:

[0012] Step 1-1: Grind black glutinous rice into powder, add 5-10 times the mass of ethanol solution to the black glutinous rice according to the mass ratio, adjust the pH value to 3.0-5.0 with hydrochloric acid solution, stir for 1-2 hours, and then soak at 25-35°C for 10-20 hours to obtain the supernatant as the extract.

[0013] Step 1-2: Combine the extracts, and under the conditions of a temperature of 30-40°C and a vacuum degree of -0.09 to -0.1 MPa, vacuum concentrate to 1 / 3-1 / 10 of the original volume, and perform extraction with ethyl acetate. Extract 2-5 times at room temperature according to the volume ratio of extract:ethyl acetate of 1:(1-5), and the time is 2-3 hours each time.

[0014] Step 1-3: Load the extracted solution into a macroporous resin column, first elute with water acidified with 0.01-0.05% hydrochloric acid. After eluting 5-10 times the column volume, then elute with an ethanol solution acidified with 0.01-0.05% hydrochloric acid with a concentration of 35-50%, collect the eluate to obtain the original black glutinous rice solution.

[0015] Furthermore, in Step 2, the preparation method of the wolfberry extract is as follows:

[0016] Crush wolfberries and sieve them through a 40-60 mesh sieve; use distilled water as the extraction solvent, perform ultrasonic extraction at 50-60°C for 20-30 min, with an ultrasonic power of 300-500 W and a solid-liquid ratio of 1 g:(10-20) mL; after the ultrasonic extraction, perform boiling reflux extraction for 30-45 min, and filter to obtain the wolfberry extract.

[0017] Furthermore, in Step 2, the original black glutinous rice solution and the wolfberry extract are mixed at a volume ratio of 2-3:1.

[0018] Furthermore, the method of Step 3 specifically includes the following sub-steps:

[0019] Soak millet in 1-2 times its weight of water, mix and beat into a pulp, steam for 40-60 min, spray purified water with a weight 5-10 times that of the rice to cool it, then add distiller's yeast with a weight of 0.01-0.02 times that of the rice, and ferment it sealed at 20-30°C for 20-40 days.

[0020] Furthermore, in Step 4, the volume ratio of the mixed solution to the rice wine is (2-5):1.

[0021] The beneficial effects of the present invention are as follows:

[0022] The present invention prepares a fermented wine from food and medicine dual-purpose ingredients (black glutinous rice, wolfberry, millet). Black glutinous rice and millet contain a large amount of starch, protein, amino acids, fat and vitamins, and are rich in nutrition. The method of the present invention can effectively extract the saponins and anthocyanin content in black glutinous rice. Adding wolfberry can effectively prevent the anthocyanin in black glutinous rice from being oxidized, and finally obtain a nutritious wine with health care functions. Detailed implementation manners

[0023] The following describes the detailed implementation manners of the present invention to facilitate those skilled in the art of the present technology to understand the present invention. However, it should be clear that the present invention is not limited to the scope of the detailed implementation manners. For those of ordinary skill in the art of the present technology, as long as various changes are within the spirit and scope of the present invention defined and determined by the appended claims, these changes are obvious, and all inventions and creations using the concept of the present invention are within the scope of protection.

[0024] Example 1

[0025] A method for preparing a fermented nutritious wine, which comprises the following steps:

[0026] Step 1: Extract the anthocyanin and saponins in black glutinous rice and purify them to obtain black glutinous rice stock solution;

[0027] Step 1-1: Grind and crush black glutinous rice, add 5 times the ethanol solution to black glutinous rice according to the mass ratio, adjust the pH value to 3.0 with hydrochloric acid solution, stir for 1 hour, and soak at 25°C for 10 hours to obtain the supernatant as the extract;

[0028] Step 1-2: Combine the extracts, vacuum concentrate to 1 / 3 of the original volume at 30°C and a vacuum degree of -0.09 MPa, extract with ethyl acetate, extract 2 times at room temperature according to the volume ratio of extract: ethyl acetate of 1:1, and the time is 2 hours each time;

[0029] Step 1-3: Load the extracted solution into a macroporous resin column, first elute with water acidified with 0.01% hydrochloric acid, after eluting 5 column volumes, then elute with an ethanol solution acidified with 0.01% hydrochloric acid with a concentration of 35%, collect the eluate to obtain black glutinous rice stock solution.

[0030] Step 2: Prepare wolfberry extract, and mix the black glutinous rice stock solution and wolfberry extract according to a volume ratio of 2:1 to obtain a mixed solution;

[0031] As a preferred method, the method for preparing wolfberry extract is as follows:

[0032] Crush the Chinese wolfberry and sieve it through a 40-mesh sieve; use distilled water as the extraction solvent, perform ultrasonic extraction at 50 °C for 20 min, with an ultrasonic power of 300 W and a solid-liquid ratio of 1 g: 10 mL; after the ultrasonic extraction, perform boiling reflux extraction for 30 min, and filter to obtain the Chinese wolfberry extract.

[0033] Step 3: Soak the millet in water with a weight 1 time that of the millet, mix and make a slurry, steam for 40 min, spray purified water with a weight 5 times that of the cooked rice to cool it, then add distiller's yeast with a weight 0.01 times that of the rice, and ferment it sealed at 20 °C for 20 days to obtain rice wine.

[0034] Step 4: Add the mixed solution to the rice wine according to a volume ratio of the mixed solution to the rice wine of 2:1 to obtain the fermented nutrient wine.

[0035] Example 2

[0036] A preparation method of a fermented nutrient wine, which includes the following steps:

[0037] Step 1: Extract anthocyanins and saponins from black glutinous rice and purify them to obtain black glutinous rice stock solution.

[0038] Step 1-1: Grind and crush the black glutinous rice, add an ethanol solution 8 times its mass ratio to the black glutinous rice, adjust the pH value to 4.0 with a hydrochloric acid solution, stir for 2 hours, and soak at 30 °C for 15 hours to obtain the supernatant as the extract.

[0039] Step 1-2: Combine the extracts, vacuum concentrate to 1 / 5 of the original volume at a temperature of 35 °C and a vacuum degree of -0.1 MPa, perform extraction with ethyl acetate, extract 3 times at room temperature according to a volume ratio of the extract to ethyl acetate of 1:3, with a time of 3 hours each time.

[0040] Step 1-3: Load the extracted solution into a macroporous resin column, first elute with water acidified with 0.03% hydrochloric acid, elute 8 times the column volume, then elute with an ethanol solution acidified with 0.03% hydrochloric acid with a concentration of 40%, collect the eluate to obtain the black glutinous rice stock solution.

[0041] Step 2: Prepare the Chinese wolfberry extract, mix the black glutinous rice stock solution and the Chinese wolfberry extract according to a volume ratio of 3:1 to obtain a mixed solution.

[0042] As a preferred method, the preparation method of the Chinese wolfberry extract is as follows:

[0043] Crush the Chinese wolfberry and sieve it through a 50-mesh sieve; use distilled water as the extraction solvent, perform ultrasonic extraction at 55 °C for 25 min, with an ultrasonic power of 400 W and a solid-liquid ratio of 1 g: 15 mL; after the ultrasonic extraction, perform boiling reflux extraction for 40 min, and filter to obtain the Chinese wolfberry extract.

[0044] Step 3: Soak millet in water with a weight 2 times that of the millet, mix and make a pulp, steam for 50 minutes, spray purified water with a weight 8 times that of the cooked rice to cool, then add distiller's yeast with a weight 0.02 times that of the cooked rice, and ferment in a sealed container at 25 °C for 30 days to obtain rice wine;

[0045] Step 4: Add the mixed liquid to the rice wine according to the volume ratio of the mixed liquid to the rice wine being 3:1 to obtain the fermented nutrient wine.

[0046] Example 3

[0047] A preparation method of a fermented nutrient wine, which comprises the following steps:

[0048] Step 1: Extract anthocyanins and saponins from black glutinous rice and purify them to obtain black glutinous rice stock solution;

[0049] Step 1-1: Grind and crush black glutinous rice, add an ethanol solution with a mass ratio 10 times that of the black glutinous rice thereto, adjust the pH value to 5.0 with a hydrochloric acid solution, stir for 2 hours, then soak at 35 °C for 20 hours to obtain a supernatant as the extract;

[0050] Step 1-2: Combine the extracts, vacuum concentrate to 1 / 10 of the original volume at 40 °C and a vacuum degree of -0.1 MPa, perform extraction with ethyl acetate, extract 5 times at room temperature according to the volume ratio of the extract to ethyl acetate being 1:5, with a time of 3 hours each time;

[0051] Step 1-3: Load the extracted solution into a macroporous resin column, first elute with water acidified with 0.05% hydrochloric acid, after eluting 10 column volumes, then elute with an ethanol solution acidified with 0.05% hydrochloric acid with a concentration of 50%, collect the eluate to obtain the black glutinous rice stock solution.

[0052] Step 2: Prepare wolfberry extract, and mix the black glutinous rice stock solution and the wolfberry extract according to the volume ratio of 3:1 to obtain a mixed liquid;

[0053] As a preferred method, the preparation method of the wolfberry extract is:

[0054] Crush wolfberries and pass through a 60-mesh sieve; use distilled water as the extraction solvent, perform ultrasonic extraction at 60 °C for 30 minutes, with an ultrasonic power of 500 W and a solid-liquid ratio of 1 g:20 mL; after the ultrasonic extraction, perform boiling reflux extraction for 45 minutes, and filter to obtain the wolfberry extract.

[0055] Step 3: Soak millet in water with a weight 2 times that of the millet, mix and make a pulp, steam for 60 minutes, spray purified water with a weight 10 times that of the cooked rice to cool, then add distiller's yeast with a weight 0.02 times that of the cooked rice, and ferment in a sealed container at 30 °C for 40 days to obtain rice wine;

[0056] Step 4: Add the mixed solution to rice wine according to the volume ratio of the mixed solution to rice wine being 5:1 to obtain fermented nutritious wine.

[0057] Comparative Example 1

[0058] A preparation method of fermented nutritious wine, which comprises the following steps:

[0059] Step 1: Extract anthocyanins and saponins from black glutinous rice, and purify them to obtain black glutinous rice stock solution;

[0060] Step 1-1: Grind and crush black glutinous rice, add 5 times the mass of ethanol solution to black glutinous rice according to the mass ratio, adjust the pH value to 3.0 with hydrochloric acid solution, stir for 1 hour, and soak at 25°C for 10 hours to obtain the supernatant as the extract;

[0061] Step 1-2: Combine the extracts, vacuum concentrate to 1 / 3 of the original volume at 30°C and a vacuum degree of -0.09 MPa, perform extraction with ethyl acetate, extract 2 times at room temperature according to the volume ratio of extract:ethyl acetate being 1:1, and the time is 2 hours each time;

[0062] Step 1-3: Load the extracted solution into a macroporous resin column, first elute with water acidified with 0.01% hydrochloric acid, after eluting 5 times the column volume, then elute with an ethanol solution acidified with 0.01% hydrochloric acid with a concentration of 35%, collect the eluate to obtain black glutinous rice stock solution.

[0063] Step 2: Mix the black glutinous rice stock solution and distilled water according to the volume ratio of 2:1 to obtain a mixed solution;

[0064] Step 3: Soak millet in 1 times its weight of water, mix and make a slurry, steam for 40 min, spray and cool with purified water 5 times the weight of the rice, then add koji 0.01 times the weight of the rice, and ferment sealed at 20°C for 20 days to obtain rice wine;

[0065] Step 4: Add the mixed solution to rice wine according to the volume ratio of the mixed solution to rice wine being 2:1 to obtain fermented nutritious wine.

[0066] Test Example

[0067] Examine the saponin and anthocyanin contents (the weights of saponin and anthocyanin in the fermented nutritious wine corresponding to every 100 g of black glutinous rice) of the fermented nutritious wine obtained by the preparation methods of Examples 1-3 and Comparative Example 1. The results are shown in the following table.

[0068] Anthocyanin content (mg / 100g) Saponin content (mg / 100g) Example 1 512 211 Example 2 536 232 Example 3 503 209 Comparative Example 1 229 210

[0069] In summary, the present invention prepares a fermented wine using food materials that can be used as both medicine and food (black glutinous rice, wolfberry, and millet). Black glutinous rice and millet contain a large amount of starch, protein, amino acids, fat, and vitamins, and are rich in nutrition. The method of the present invention can effectively extract the saponin and anthocyanin content in black glutinous rice. Adding wolfberry can effectively prevent the anthocyanin in black glutinous rice from being oxidized, and finally a nutritious wine with health care effects is prepared.

[0070] For those skilled in the art, it is obvious that the present invention is not limited to the details of the above exemplary embodiments, and without departing from the spirit or basic characteristics of the present invention, the present invention can be implemented in other specific forms. Therefore, from any point of view, the embodiments should be regarded as exemplary and non-limiting. The scope of the present invention is defined by the appended claims rather than the above description. Therefore, all changes falling within the meaning and scope of the equivalent elements of the claims are intended to be included in the present invention.

[0071] In addition, it should be understood that although this specification is described according to embodiments, not every embodiment only contains an independent technical solution. This narrative way of the specification is only for clarity. Those skilled in the art should regard the specification as a whole, and the technical solutions in each embodiment can also be appropriately combined to form other embodiments that can be understood by those skilled in the art.

Claims

1. A method for preparing a fermented nutritious wine, characterized in that, It includes the following steps: Step 1: Extract anthocyanins and saponins from black glutinous rice, and purify them to obtain the black glutinous rice stock solution. Step 2: Prepare the wolfberry extract, and mix the black glutinous rice stock solution with the wolfberry extract to obtain a mixed solution. Step 3: Soak millet in water, mix and make a slurry, steam it, cool it, then add koji, ferment, and filter to obtain rice wine. Step 4: Add the mixed solution to the rice wine to obtain the fermented nutrient wine.

2. The preparation method of the fermented nutrient wine according to claim 1, characterized in that, The method of Step 1 specifically includes the following sub-steps: Step 1-1: Grind and crush black glutinous rice, add 5-10 times the ethanol solution to the black glutinous rice according to the mass ratio, adjust the pH value to 3.0-5.0 with hydrochloric acid solution, stir for 1-2 hours, and then soak at 25-35°C for 10-20 hours to obtain the supernatant as the extract. Step 1-2: Combine the extracts, vacuum concentrate to 1 / 3-1 / 10 of the original volume under the conditions of 30-40°C and a vacuum degree of -0.09~-0.1MPa, perform extraction with ethyl acetate, extract 2-5 times at room temperature according to the volume ratio of extract:ethyl acetate of 1:(1-5), and the time is 2-3 hours each time. Step 1-3: Load the extracted solution into a macroporous resin column, first elute with water acidified with 0.01-0.05% hydrochloric acid, elute 5-10 times the column volume, and then elute with an ethanol solution acidified with 0.01-0.05% hydrochloric acid with a concentration of 35-50%, collect the eluate to obtain the black glutinous rice stock solution.

3. The preparation method of the fermented nutrient wine according to claim 1, characterized in that In Step 2, the preparation method of the wolfberry extract is: Crush wolfberries and pass through a 40-60 mesh sieve; use distilled water as the extraction solvent, perform ultrasonic extraction at 50-60°C for 20-30 min, with an ultrasonic power of 300-500 W and a solid-liquid ratio of 1 g:(10-20) mL; after ultrasonic extraction, perform boiling reflux extraction for 30-45 min, and filter to obtain the wolfberry extract.

4. The preparation method of the fermented nutrient wine according to claim 1, characterized in that, In Step 2, the black glutinous rice stock solution and the wolfberry extract are mixed at a volume ratio of 2-3:

1.

5. The preparation method of the fermented nutrient wine according to claim 1, characterized in that, The method of Step 3 specifically includes the following sub-steps: Soak millet in 1-2 times its weight of water, mix and make a slurry, steam for 40-60 min, spray purified water 5-10 times the weight of the cooked rice to cool it, then add koji 0.01-0.02 times the weight of the cooked rice, and seal and ferment at 20-30°C for 20-40 days.

6. The preparation method of the fermented nutritional wine according to claim 1, characterized in that, In Step 4, the volume ratio of the mixed solution to the rice wine is (2-5):

1.

7. A fermented nutrient wine prepared by the method according to any one of claims 1-6.