CN1472300A - Immunity enhancing spirit and its production - Google Patents
Immunity enhancing spirit and its production Download PDFInfo
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- CN1472300A CN1472300A CNA021256977A CN02125697A CN1472300A CN 1472300 A CN1472300 A CN 1472300A CN A021256977 A CNA021256977 A CN A021256977A CN 02125697 A CN02125697 A CN 02125697A CN 1472300 A CN1472300 A CN 1472300A
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Abstract
A health-care wine is prepared from 9 Chinese-medicinal materials including acanthopanax bark, wolfberry fruit, etc. sorghum grains, glutinous rice, wheat, bran, corn flour and rice husk through culturing saccharomyces cerevisiae (CGMCC No.0775), large-scale culturing, preparing yeast, fermenting, preparing spirit fermenting glutinous rice, and preparing finished wine. Its advantage is its health-care function of building up body, delaying senility, relieving fatigue and improving immunity.
Description
Technical field
The invention belongs to health product technology field, relate in particular to a kind of can be aid digestion to human body, invigorating the liver and kidney, Yang strengthening and life essence tonifying, anti-senility, Ginseng Extract improves the enhancing spirit of body immunity.
Background technology
In recent years, people's health care consciousness is more and more stronger, and various diseases not only by taking medicine treatment, but from the angle of trophology, is adjusted the five internal organs of health by nourishing.At present, though have the health promoting wine of tonic effect various in style to human body, health-care effect is not remarkable, or health-care effect can not be lasting.
Summary of the invention
The object of the present invention is to provide a kind ofly have kidney invigorating and YANG supporting, improve the health, the health-care effect scope of effects such as anti-ageing, health care, Ginseng Extract, enhancing immune function of human body is wide, effect obviously, lasting medicine and the immunity enhancing spirit that has no side effect.
Immunity enhancing spirit of the present invention is with Radix Et Caulis Acanthopanacis Senticosi, wolfberry fruit, Fruit of Cherokee Rose, Fructus Mori, Fructus Corni, Chinese yam, hippocampus, dried orange peel, cloves, jowar, glutinous rice, wheat, wheat bran, Semen Maydis powder, rice chaff is main raw material, is prepared from by following steps: the cultivation of sanguinariness bacterium 0775, kind enlarged culturing, koji, the preparation of fragrant unstrained spirits, liquor preparation, the preparation of glutinous rice medicinal liquor wine with dregs and finished wine preparation.Wherein the weight part of employed raw material is as follows: Radix Et Caulis Acanthopanacis Senticosi 1.5-2.5, wolfberry fruit 2.5-3.5, Fruit of Cherokee Rose 1.5-2.5, Fructus Mori 1.5-2.5, Fructus Corni 1.2-1.7, Chinese yam 2.5-3.5, hippocampus 0.8-1.2, dried orange peel 0.3, cloves 0.2, jowar 75-85, glutinous rice 55-65, wheat 28-32, wheat bran 11-13, Semen Maydis powder 4.7-5.3, rice chaff 28-32, the bent 2.8-3.2 of 0775 bacterium, the bent 1.2-1.7 of 3.429 bacterium.3.2050 the bent 0.6-1 of bacterium, the bent 0.8-1.2 of 3.2746 bacterium, the bent 0.8-1.2 of 3.866 bacterium, the bent 0.8-1.2 of 3.801 bacterium, 2.592 bacterium songs, 0.5,2.296 bacterium song 0.3, water 310-350.
The present invention also provides a kind of preparation method of immunity enhancing spirit, and this method may further comprise the steps:
(1) cultivation of sanguinariness bacterium L-6:
1. separate to cultivate being numbered the wild sanguinariness yeast of L-3 from fermentation broth of yellow wine, this bacterium can belong to relationship together bacterium and all kill.
2. the haploid cell of wild L-3 and L-6 haploid cell hybridization obtains first-generation diploid cells, i.e. first filial generation.
3. separate monoploid from first-generation heterozygosis diploid and therefrom select to have the active bacterial strain of sanguinariness.
4. first filial generation haploid cell and L-6 haploid cell hybridization obtains s-generation heterozygosis diploid.
5. separate monoploid from s-generation heterozygosis diploid and therefrom select to have the active bacterial strain of sanguinariness.
6. from bacterial strain of 5. selecting and the hybridization of L-6 monoploid, get third generation hybrid bacterial strain.
7. culture experiment has the sanguinariness nuclear gene identical as wild bacterium L-3 from 6. obtaining third generation bacterial strain, but still have L-6 excellent fermentation gene, proof L-6 bacterium is further improved success, make it become the antibiosis that the good property of existing fermentation has stronger sanguinariness again, become the desirable bacterial classification that purifies fermentation system.
Described L-6 bacterial classification has been deposited in China Committee for Culture Collection of Microorganisms common micro-organisms center, the numbering Saccharomyces cerevisiaeCGMCC NO 0775 that registers on the books in the preservation center (Saccharomyces cerevisiae CGMCC NO 0775 is hereinafter to be referred as 0775) on July 22nd, 02.
8. cultivated 72 hours for 28 ℃ in the active L-6 bacterial classification access of good fermentation, the sanguinariness that will 7. the choose slant tube malt extract medium, cultivate into 6-10 and prop up, put the bacterial classification refrigerator, standby.
(2) strain expanded culture: with bacterial classification 0775,3.429,3.2050,3.2746,3.866,3.801,2.296,2.592 cultural method enlarged culturing routinely, specific practice: above various bacterium move from test tube respectively and receive triangular flask, enlarged culturing, again by moving on to enlarged culturing in the box in the triangular flask respectively, the bacterium song standby.
(3) koji:
1. wheat bran preparation: wheat bran, rice chaff and water, mixing is mixed thoroughly, wet soaking 1 hour, boiling 1 hour is cooled to 28 ℃, adds the bacterium song of step (2) respectively, and the normal temperature trick layer culture drops into the pond and cultivates respectively subsequently, goes out the pond seasoning;
2. wheat koji preparation: the wheat fragment mixes with water to be mixed thoroughly, drops into the blank machine moulding, upward mould, and the heap song is gone up mould, and it is mould to dry in the air, and turns over song, and insulation is piled bent, turns over song, piles Qu Changwen and cultivates seasoning Cheng Qu;
(4) fragrant unstrained spirits preparation: take by weighing glutinous rice vinasse, Semen Maydis powder, wheat bran, dried orange peel, cloves, add water 7kg and mix all, boiling was cooled to 28 ℃ in 1 hour and then inserts 2.296 wheat brans, 2.592 wheat brans, 3.429 wheat brans, normal temperature fermentation, and airtight preservation fatization is made fragrant unstrained spirits;
(5) liquor preparation: take by weighing jowar, be ground into sorghum flour, sorghum flour, distillers ' grains, rice chaff are mixed, add entry again and mix, add moistening the mixing thoroughly of lactic acid and transfer PH to 4.5, boiling, (3) wheat koji and 0775 bacterium song 1. added in cooling, mixes thoroughly into the pond, 19 ℃ of low temperature fermentations, loaded steamer, the rice steamer bottom layer is adorned fragrant unstrained spirits, dress wine unstrained spirits flavour passage distillation on it, promptly get liquor, stand-by;
(6) glutinous rice medicinal liquor wine with dregs preparation:
1. take by weighing Radix Et Caulis Acanthopanacis Senticosi, wolfberry fruit, Fruit of Cherokee Rose, Fructus Mori, Fructus Corni, Chinese yam, hippocampus, clean, pulverize, add water temperature and soak, cooling, standby;
2. glutinous rice is soaked, boiling, adding step (6) mixed spice, 3.429 wheat brans, 3.2050 wheat brans, 0775 bacterium song, 3.2746 wheat brans, 3.866 wheat brans, 3.801 wheat brans that soak processing 1. mixes thoroughly, drop into the fermentation vat normal temperature fermentation and add wheat koji after 2 days, pouring liquor mixes thoroughly, drop into the vat normal temperature fermentation, press filtration gets wine liquid;
(7) finished wine preparation: with the filter of above-mentioned steps (6) obtained wine thereby hydraulic pressure, precipitation (clarification), finished product is chemically examined, is packaged to be in sterilization.
Preferable methods of the present invention may further comprise the steps:
(1) cultivation of sanguinariness bacterium L-6:
1. separate to cultivate being numbered the wild sanguinariness yeast of L-3 from fermentation broth of yellow wine, this bacterium can belong to relationship together bacterium and all kill.
2. the haploid cell of wild L-3 and L-6 haploid cell hybridization obtains first-generation diploid cells, i.e. first filial generation.
3. separate monoploid from first-generation heterozygosis diploid and therefrom select to have the active bacterial strain of sanguinariness.
4. first filial generation haploid cell and L-6 haploid cell hybridization obtains s-generation heterozygosis diploid.
5. separate monoploid from s-generation heterozygosis diploid and therefrom select to have the active bacterial strain of sanguinariness.
6. from bacterial strain of 5. selecting and the hybridization of L-6 monoploid, get third generation hybrid bacterial strain.
7. culture experiment has the sanguinariness nuclear gene identical as wild bacterium L-3 from 6. obtaining third generation bacterial strain, but still have L-6 excellent fermentation gene, proof L-6 bacterium is further improved success, make it become the antibiosis that the good property of existing fermentation has stronger sanguinariness again, become the desirable bacterial classification that purifies fermentation system.
8. cultivated 72 hours for 28 ℃ in the active L-6 bacterial classification access of good fermentation, the sanguinariness that will 7. the choose slant tube malt extract medium, cultivate into 6-10 and prop up, put the bacterial classification refrigerator, standby.
Described L-6 bacterial classification has been deposited in China Committee for Culture Collection of Microorganisms common micro-organisms center, the numbering Saccharomyces cerevisiaeCGMCC NO 0775 that registers on the books in the preservation center (Saccharomyces cerevisiae CGMCC NO 0775 is hereinafter to be referred as 0775) on July 22nd, 02.
(2) strain expanded culture: with bacterial classification 0775,3.429,3.2050,3.2746,3.866,3.801,2.296,2.592 cultural method enlarged culturing routinely, specific practice: above various bacterium move from test tube respectively and receive triangular flask, enlarged culturing, again by moving on to enlarged culturing in the box in the triangular flask respectively, the bacterium song standby.
(3) koji:
1. wheat bran preparation: by wheat bran: rice chaff: water=mixed was mixed wheat bran, rice chaff and water thoroughly in 100: 10: 100, wet soaking 1 hour, boiling 1 hour, be cooled to 28 ℃ ± 2 ℃, add the various bacterium bent a little (0.5%) of step (2) respectively, the normal temperature trick layer culture is 3 hours subsequently, cultivate in the input pond, temperature is controlled at 28 ℃-30 ℃, and incubation time is 3 days, goes out the pond seasoning;
2. wheat koji preparation: by the wheat fragment: the ratio batching wheat fragment of water=100: 38-50 mixes with water to be mixed thoroughly, drops into the blank machine moulding, go up mould, heap is bent mould, dry in the air mould, heap is mould, turn over song, is incubated and turns over song, piles Qu Changwen cultivation 28 days, seasoning Cheng Qu;
(4) fragrant unstrained spirits preparation: take by weighing glutinous rice vinasse 30kg, Semen Maydis powder 5kg, wheat bran 2kg, dried orange peel 0.15kg, cloves 0.1kg, adding entry 7kg mixes all, boiling cooling in 1 hour then inserts 2.296 bacterium songs, the bent 0.5kg of 0.3kg 2.592 bacterium, the bent 0.5kg of 3.429 bacterium for 28 ℃, normal temperature fermentation 5 days, fragrant unstrained spirits is made in airtight preservation esterification 3 years;
(5) liquor preparation: take by weighing jowar 80kg (accounting for total amount 100%), pulverize, press sorghum flour: distillers ' grains: mixed sorghum flour, distillers ' grains and the rice chaff of rice chaff=1: 1.5: 0.3, the water that adds three's total amount 70% again mixes, added lactic acid moistening 3 hours, boiling 1 hour is cooled to below 25 ℃, add the bent 2kg of 3.429 wheat bran 1kg and 0775 bacterium, wheat koji 20kg mixes thoroughly into the pond, normal temperature fermentation 5 days, loaded steamer, the rice steamer bottom layer is adorned fragrant unstrained spirits, dress wine unstrained spirits on it, the flavour passage distillation promptly gets liquor, blend into 50%V/V again, standby;
(6) glutinous rice medicinal liquor wine with dregs preparation:
1. take by weighing the Radix Et Caulis Acanthopanacis Senticosi, wolfberry fruit, Fruit of Cherokee Rose, Fructus Mori, Fructus Corni, Chinese yam, the hippocampus that account for total amount 100%, clean, pulverize, add water temperature and soak, cooling, standby;
2. glutinous rice is soaked 3-5 days, change water every day one time, step (6) spice, 3.2050 bacterium songs, 0775 bacterium song 1. added in boiling 1 hour, mix thoroughly, dropped into the fermentation vat normal temperature fermentation 2 days, add wheat koji, glutinous rice, liquor (50%V/V) mix to be mixed thoroughly, drops into the vat normal temperature fermentation 1 year, gets wine liquid.
(7) finished wine preparation: with the filter of above-mentioned steps (6) obtained wine thereby hydraulic pressure, precipitation (clarification), finished product is chemically examined, is packaged to be in sterilization.
Method of the present invention is fermented with microorganism species, produces strong human body, improvement immunity, antifatigue, the secretion of modulability glandular secretion thing, promotes gonadal cell to grow, and excitatory neuron strengthens blood vigor all over the body, the active substance of stimulating central nervous system.As Radix Et Caulis Acanthopanacis Senticosi polysaccharide, ligustrin, fragrant glucoside, β-paddy alcohol, carotene, multivitamin, multiple amino acids, alkaloid, tannin, lipid, phosphatide and steroid material.Make drinking utensils of the present invention that tonifying Qi (factor derives from Radix Et Caulis Acanthopanacis Senticosi) is arranged thus, nourish blood (factor derives from mulberry fruit), supporing yang (factor derives from Fruit of Cherokee Rose, hippocampus), enriching yin (factor derives from wolfberry fruit) and opsonization, can endocrine regulation, sexual desire promoting delays senility, multiple function such as have diseases prevention, be healthy and strong, keep fit.
Immunity of the present invention is supported happy wine and is different from traditional medicinal liquor, pharmacological active substance is not wherein obtained by simple soaking in Chinese liquor, but in fermentation process, obtain by microbial metabolism, decomposition, these active substances can fully be dissolved in the wine, have improved drug effect.
The raw material that uses in the method for the present invention all is commercially available.
Described Saccharomyces cerevisiae CGMCC NO 0775 bacterial classification is that a strain is acidproof, high temperature resistant, the product ester is high and has the excellent species of sanguinariness vigor by force, can kill relationship and belong to wild bacterium together, make karusen not contaminated, can guarantee pure-blood ferment, this bacterial classification has been deposited in China Committee for Culture Collection of Microorganisms common micro-organisms center, the numbering Saccharomyces cerevisiae CGMCC NO 0775 that registers on the books in the preservation center on July 22nd, 02.
Described bacterium numbering 3.429 aspergillus niger Aspergillas niger
Described bacterium numbering 3.2050 Rhizopus stolonifer Rnizopus stolnifer
Described bacterium numbering 3.2746 Rhizopus cohnii Rnizopus cohnii
Described bacterium numbering 3.866 Rhizopus oryzae Rnzopus orgzae
Described bacterium numbering 3.801 aspergillus oryzae Aspergillus loryzae
Described bacterium numbering 2.592 unusual debaryomyces hansenii (1312) Hansenula.anomala
Described bacterium numbering 2.296 unusual debaryomyces hansenii Hansenula anomala
Described 3.429 bacterial classifications, 3.2050 bacterial classifications, 3.801 bacterial classifications, 2.592 bacterial classifications, 3.2746 bacterial classifications, 3.866 bacterial classifications and 2.296 bacterial classifications provide by Chinese microorganism strain board of trustees common micro-organisms center.
Embodiment
Below further describe the present invention by embodiment.
Embodiment 1
(1) cultivation of sanguinariness bacterium 0775:
1. separate to cultivate being numbered the wild sanguinariness yeast of L-3 from fermentation broth of yellow wine, this bacterium can belong to relationship together bacterium and all kill.
2. the haploid cell of wild L-3 and L-4 haploid cell hybridization obtains first-generation diploid cells, i.e. first filial generation.
3. separate monoploid from first-generation heterozygosis diploid and therefrom select to have the active bacterial strain of sanguinariness.
4. first filial generation haploid cell and 0775 haploid cell hybridization obtains s-generation heterozygosis diploid.
5. separate monoploid from s-generation heterozygosis diploid and therefrom select to have the active bacterial strain of sanguinariness.
6. from bacterial strain of 5. selecting and the hybridization of 0775 monoploid, get third generation hybrid bacterial strain.
7. culture experiment has the sanguinariness nuclear gene identical as wild bacterium L-3 from 6. obtaining third generation bacterial strain, but still have 0775 excellent fermentation gene, prove that 0775 bacterium further improves success, make it become the antibiosis that the good property of existing fermentation has stronger sanguinariness again, become the desirable bacterial classification that purifies fermentation system.
8. cultivated 72 hours for 28 ℃ in the active 0775 bacterial classification access of good fermentation, the sanguinariness that will 7. the choose slant tube malt extract medium, cultivate into 6-10 and prop up, put the bacterial classification refrigerator, standby.
(2) strain expanded culture: with bacterial classification 0775,3.429,3.2050,3.2746,3.866,3.801,2.296,2.592 cultural method enlarged culturing routinely, specific practice: above various bacterium move from test tube respectively and receive triangular flask, enlarged culturing, again by moving on to enlarged culturing in the box in the triangular flask respectively, the bacterium song standby.
(3) koji:
1. wheat bran preparation: take by weighing wheat bran 12kg, rice chaff 1.2kg, water 12kg, mixing is mixed thoroughly, wets and soaks boiling 1 hour 1 hour, cultivate in the input pond, temperature is controlled at 28 ℃, adds the bacterium bent a little (5 ‰) of step (2) respectively, and the normal temperature trick layer culture is 3 hours subsequently, cultivate in the input pond, temperature is controlled at 28 ℃, and incubation time is 3 days, goes out the pond seasoning;
2. wheat koji preparation: take by weighing wheat fragment 30kg, water 15kg, mixing is mixed thoroughly, drops into the blank machine moulding, and is upward mould, and the heap song is gone up mould, and it is mould to dry in the air, and turns over song, and heap Qu Baowen turns over song, piles Qu Changwen and cultivates seasoning Cheng Qu 28 days;
(4) fragrant unstrained spirits preparation: take by weighing glutinous rice vinasse 30kg, Semen Maydis powder 5kg, dried orange peel 0.15kg, cloves 0.1kg, add water 7kg and mix equal boiling 1 hour, be cooled to 28 ℃ and then insert 2. 296 wheat bran 0.3kg, 2.592 wheat bran 0.5kg, 3.429 wheat bran 0.5kg, normal temperature fermentation 5 days, fragrant unstrained spirits is made in airtight preservation esterification 3 years;
(5) liquor preparation: take by weighing the 80kg jowar, pulverize, with sorghum flour and 120kg distillers ' grains, 28.8kg rice chaff is mixed, and adds 150kg water again, adds lactic acid and transfers pH value 4.5, moistening 3 hours, boiling 1 hour was cooled to below 25 ℃, add the bent 2kg of 3.429 wheat bran 1kg and 0775 bacterium, mix thoroughly, 19 ℃ of low temperature fermentations 5 days into the pond, loaded steamer, the fragrant unstrained spirits of rice steamer bottom layer dress 36kg, dress wine unstrained spirits on it, the flavour passage distillation promptly gets liquor, blends into 50%V/V again; Standby;
(6) glutinous rice medicinal liquor wine with dregs preparation:
1. take by weighing Radix Et Caulis Acanthopanacis Senticosi 2kg, wolfberry fruit 3kg, Fruit of Cherokee Rose 2kg, Fructus Mori 2kg, Fructus Corni 1.5kg, Chinese yam 3kg, hippocampus 1kg cleans, and pulverizes, and add water temperature and soak, cooling, standby;
2. glutinous rice was soaked 4 days, change water every day one time, boiling 1 hour, add step (6) spice 1., 3.2050 the bent 0.8kg of bacterium, the bent 1kg of 0775 bacterium mixes thoroughly, dropped into the fermentation vat normal temperature fermentation 2 days, add the 5kg wheat koji, mixing is mixed thoroughly, drops into the vat normal temperature fermentation 1 year, get wine liquid, pour the liquor 50kg of 50%V/V
(7) finished wine preparation: with the filter of above-mentioned steps (6) obtained wine thereby hydraulic pressure, precipitation (clarification), sterilization obtains finished product.
Embodiment 2
(1) cultivation of sanguinariness bacterium L-6:
1. separate to cultivate being numbered the wild sanguinariness yeast of L-3 from fermentation broth of yellow wine, this bacterium can belong to relationship together bacterium and all kill.
2. the haploid cell of wild L-3 and L-6 haploid cell hybridization obtains first-generation diploid cells, i.e. first filial generation.
3. separate monoploid from first-generation heterozygosis diploid and therefrom select to have the active bacterial strain of sanguinariness.
4. first filial generation haploid cell and L-6 haploid cell hybridization obtains s-generation heterozygosis diploid.
5. separate monoploid from s-generation heterozygosis diploid and therefrom select to have the active bacterial strain of sanguinariness.
6. from bacterial strain of 5. selecting and the hybridization of L-6 monoploid, get third generation hybrid bacterial strain.
7. culture experiment has the sanguinariness nuclear gene identical as wild bacterium L-3 from 6. obtaining third generation bacterial strain, but still have L-6 excellent fermentation gene, proof L-6 bacterium is further improved success, make it become the antibiosis that the good property of existing fermentation has stronger sanguinariness again, become the desirable bacterial classification that purifies fermentation system.
8. cultivated 72 hours for 28 ℃ in the active 0775 bacterial classification access of good fermentation, the sanguinariness that will 7. the choose slant tube Fructus Hordei Germinatus sweat substratum, cultivate into 6-10 and prop up, put the bacterial classification refrigerator, standby.
(2) strain expanded culture: with bacterial classification 0775,3.429,3.2050,3.2746,3.866,3.801,2.296,2.592 cultural method enlarged culturing routinely, specific practice: above various bacterium move from test tube respectively and receive triangular flask, enlarged culturing, again by moving on to enlarged culturing in the box in the triangular flask respectively, the bacterium song standby.
(3) koji:
1. wheat bran preparation: take by weighing wheat bran 11kg, rice chaff 1.1kg, water 11kg, mix and mix wheat bran, rice chaff and water thoroughly, wet and soaked boiling 1 hour 1 hour, cultivate in the input pond, temperature is controlled at 28 ℃, adds the bacterium bent a little (0.5 ‰) of step (2), and the normal temperature trick layer culture is 3 hours subsequently, cultivate in the input pond, temperature is controlled at 28 ℃, and incubation time is 3 days, goes out the pond seasoning;
2. wheat koji preparation: take by weighing wheat fragment 28kg, water 12kg, mixing is mixed thoroughly, drops into the blank machine moulding, and is upward mould, and the heap song is gone up mould, and is cool mould, turns over song, piles Qu Baowen, turns over song, heap Qu Changwen cultivation 28 days, seasoning Cheng Qu;
(4) fragrant unstrained spirits preparation: take by weighing glutinous rice vinasse 28kg, Semen Maydis powder 4.7kg, dried orange peel 0.15kg, cloves 0.1kg, adding water 7kg mixes thoroughly, boiling was cooled to 28 ℃ in 1 hour and then inserts 2.296 wheat bran 0.3kg, 2.592 wheat bran 0.5kg, 3.492 wheat bran 0.5kg, normal temperature fermentation 5 days, airtight preservation esterification 3 years, fragrant unstrained spirits is made in esterification;
(5) liquor preparation: take by weighing the 75kg jowar, pulverize, with sorghum flour and 110kg distillers ' grains, 26.9kg rice chaff is mixed, add 140kg water again, add lactic acid and transfer pH value 4.5, moistening 3 hours, boiling 1 hour is cooled to below 25 ℃, adds the bent 2kg of 3.429 wheat bran 1kg and 0775 bacterium, mix into the pond 19 ℃ of low temperature fermentations 5 days, loaded steamer thoroughly, the fragrant unstrained spirits of rice steamer bottom layer dress 30kg, dress wine unstrained spirits on it, flavour passage distillation, promptly get liquor, blend into 50%V/V again, standby;
(6) glutinous rice medicinal liquor wine with dregs preparation:
1. take by weighing Radix Et Caulis Acanthopanacis Senticosi 1.5kg, wolfberry fruit 2.5kg, Fruit of Cherokee Rose 1.5kg, Fructus Mori 1.5kg, Fructus Corni 1.2kg, Chinese yam 2.5kg, hippocampus 0.8kg cleans, and pulverizes, and add water temperature and soak, cooling, standby;
2. glutinous rice was soaked 4 days, change water every day one time, boiling 1 hour, add step (6) spice 1., 3.2050 the bent 0.8kg of bacterium, the bent 1kg of 0775 bacterium mixes thoroughly, dropped into the fermentation vat normal temperature fermentation 2 days, add the 5kg wheat koji, mixing is mixed thoroughly, drops into the vat normal temperature fermentation 1 year, get wine liquid, pour the liquor 45k of 50%V/V;
(7) finished wine preparation: with the filter of above-mentioned steps (6) obtained wine thereby hydraulic pressure, precipitation (clarification), finished product is chemically examined, is packaged to be in sterilization.
Embodiment 3
(1) cultivation of sanguinariness bacterium L-6:
1. separate to cultivate being numbered the wild sanguinariness yeast of L-3 from fermentation broth of yellow wine, this bacterium can belong to relationship together bacterium and all kill.
2. the haploid cell of wild L-3 and L-6 haploid cell hybridization obtains first-generation diploid cells, i.e. first filial generation.
3. separate monoploid from first-generation heterozygosis diploid and therefrom select to have the active bacterial strain of sanguinariness.
4. first filial generation haploid cell and L-6 haploid cell hybridization obtains s-generation heterozygosis diploid.
5. separate monoploid from s-generation heterozygosis diploid and therefrom select to have the active bacterial strain of sanguinariness.
6. from bacterial strain of 5. selecting and the hybridization of L-6 monoploid, get third generation hybrid bacterial strain.
7. culture experiment has the sanguinariness nuclear gene identical as wild bacterium L-3 from 6. obtaining third generation bacterial strain, but still have L-6 excellent fermentation gene, proof L-6 bacterium is further improved success, make it become the antibiosis that the good property of existing fermentation has stronger sanguinariness again, become the desirable bacterial classification that purifies fermentation system.
8. cultivated 72 hours for 28 ℃ in the active 0775 bacterial classification access of good fermentation, the sanguinariness that will 7. the choose slant tube malt extract medium, cultivate into 6-10 and prop up, put the bacterial classification refrigerator, standby.
(2) strain expanded culture: with bacterial classification 0775,3.429,3.2050,3.2746,3.866,3.801,2.296,2.592 cultural method enlarged culturing routinely, specific practice: above various bacterium move from test tube respectively and receive triangular flask, enlarged culturing, again by moving on to enlarged culturing in the box in the triangular flask respectively, the bacterium song standby.
(3) koji:
1. wheat bran preparation: take by weighing wheat bran 13kg, rice chaff 1.3kg, water 13kg, mixing is mixed thoroughly, wets and soaks boiling 1 hour 1 hour, cultivate in the input pond, temperature is controlled at 28 ℃, adds the bacterium bent a little (5 ‰) of step (2), and the normal temperature trick layer culture is 3 hours subsequently, cultivate in the input pond, temperature is controlled at 28 ℃, and incubation time is 3 days, goes out the pond seasoning;
2. wheat koji preparation: take by weighing wheat fragment 32kg, water 15kg, mixing is mixed thoroughly, drops into the blank machine moulding, and is upward mould, and the heap song is gone up mould, and it is mould to dry in the air, and turns over song, and heap Qu Baowen turns over song, piles Qu Changwen and cultivates seasoning Cheng Qu 28 days;
(4) fragrant unstrained spirits preparation: take by weighing glutinous rice vinasse 32kg, Semen Maydis powder 5.3kg, dried orange peel 0.15kg, cloves 0.1kg, adding water 7kg mixes all, boiling was cooled to 28 ℃ in 1 hour and then inserts 2.296 wheat bran 0.3kg, 2.592 wheat bran 0.5kg, 3.492 wheat bran 0.5kg, normal temperature fermentation 5 days, airtight preservation fatization 3 years is made fragrant unstrained spirits;
(5) liquor preparation: take by weighing the 85kg jowar, pulverize, with sorghum flour and 130kg distillers ' grains, 30.7kg rice chaff is mixed, add 160kg water again, add lactic acid and transfer pH value 4.5, moistening 3 hours, boiling 1 hour, be cooled to below 25 ℃, add the bent 2kg of 3.429 wheat bran 1kg and 0775 bacterium, mix thoroughly into the pond, 19 ℃ of low temperature fermentations 5 days,, loaded steamer, the fragrant unstrained spirits of rice steamer bottom layer dress 45kg, dress wine unstrained spirits on it, flavour passage distillation, promptly get liquor, blend into 50%V/V again, standby;
(6) glutinous rice medicinal liquor wine with dregs preparation:
1. take by weighing Radix Et Caulis Acanthopanacis Senticosi 2.5kg, wolfberry fruit 3.5kg, Fruit of Cherokee Rose 2.5kg, Fructus Mori 2.5kg, Fructus Corni 1.7kg, Chinese yam 3.5kg, hippocampus 1.2kg cleans, and pulverizes, and adds water temperature and soaks;
2. glutinous rice was soaked 4 days, change water every day one time, boiling 1 hour, add step (6) spice 1., 3.2050 the bent 0.8kg of bacterium, the bent 1kg of 0775 bacterium mixes thoroughly, dropped into the fermentation vat normal temperature fermentation 2 days, add the 5kg wheat koji, mixing is mixed thoroughly, drops into the vat normal temperature fermentation 1 year, get wine liquid, pour the liquor 55kg of 50%V/V.
(7) finished wine preparation: with the filter of above-mentioned steps (6) obtained wine thereby hydraulic pressure, precipitation (clarification), finished product is chemically examined, is packaged to be in sterilization.
Claims (4)
1, a kind of immunity enhancing spirit is characterized in that this wine is with Radix Et Caulis Acanthopanacis Senticosi, wolfberry fruit, Fruit of Cherokee Rose, Fructus Mori, Fructus Corni, Chinese yam, hippocampus, dried orange peel, cloves, jowar, glutinous rice, wheat, wheat bran, Semen Maydis powder, rice chaff is main raw material, is prepared from by following steps: the cultivation of sanguinariness bacterium 0775, strain expanded culture, koji, the preparation of fragrant unstrained spirits, liquor preparation, the preparation of glutinous rice medicinal liquor wine with dregs and finished wine preparation.
2, according to the immunity enhancing spirit of claim 1, it is characterized in that wherein the weight part of employed raw material is as follows: Radix Et Caulis Acanthopanacis Senticosi 1.5-2.5, wolfberry fruit 2.5-3.5, Fruit of Cherokee Rose 1.5-2.5, Fructus Mori 1.5-2.5, Fructus Corni 1.2-1.7, Chinese yam 2.5-3.5, hippocampus 0.8-1.2, dried orange peel 0.3, cloves 0.2, jowar 75-85, glutinous rice 55-65, wheat 28-32, wheat bran 11-13, Semen Maydis powder 4.7-5.3, rice chaff 28-32, the bent 2.8-3.2 of 0775 bacterium, the bent 1.2-1.7 of 3.429 bacterium, the bent 0.6-1 of 3.2050 bacterium, 3.2746 the bent 0.8-1.2 of bacterium, 3.866 the bent 0.8-1.2 of bacterium, the bent 0.8-1.2 of 3.801 bacterium, 2.592 bacterium songs 0.5,2.296 bacterium song 0.3, water 310-350.
3, a kind of preparation method of immunity enhancing spirit is characterized in that this method may further comprise the steps:
(1) cultivation of sanguinariness bacterium L-6:
1. separate to cultivate being numbered the wild sanguinariness yeast of L-3 from fermentation broth of yellow wine, this bacterium can belong to relationship together bacterium and all kill.
2. the haploid cell of wild 1-3 and L-6 haploid cell hybridization obtains first-generation diploid cells, i.e. first filial generation.
3. separate monoploid from first-generation heterozygosis diploid and therefrom select to have the active bacterial strain of sanguinariness.
4. first filial generation haploid cell and L-6 haploid cell hybridization obtains s-generation heterozygosis diploid.
5. separate monoploid from s-generation heterozygosis diploid and therefrom select to have the active bacterial strain of sanguinariness.
6. from bacterial strain of 5. selecting and the hybridization of L-6 monoploid, get third generation hybrid bacterial strain.
7. culture experiment has the sanguinariness nuclear gene identical as wild bacterium L-3 from 6. obtaining third generation bacterial strain, but still have L--6 excellent fermentation gene, proof L-6 bacterium is further improved success, make it become the antibiosis that the good property of existing fermentation has stronger sanguinariness again, become the desirable bacterial classification that purifies fermentation system.
8. cultivated 72 hours for 28 ℃ in the active 0775 bacterial classification access of good fermentation, the sanguinariness that will 7. the choose slant tube malt extract medium, cultivate into 6-10 and prop up, put the bacterial classification refrigerator, standby.
(2) strain expanded culture: with bacterial classification 0775,3.429,3.2050,3.2746,3.866,3.801,2.296,2.592 cultural method enlarged culturing routinely, specific practice: above various bacterium move from test tube respectively and receive triangular flask, enlarged culturing, again by moving on to enlarged culturing in the box in the triangular flask respectively, the bacterium song standby.
(3) koji:
1. wheat bran preparation: wheat bran, rice chaff and water, mixing is mixed thoroughly, wet soaking 1 hour, boiling 1 hour is cooled to 28 ℃, adds the bacterium song of step (2) respectively, and the normal temperature trick layer culture drops into the pond and cultivates respectively subsequently, goes out the pond seasoning;
2. wheat koji preparation: the wheat fragment mixes with water to be mixed thoroughly, drop in the blank machine moulding mould, heap is bent mould, dry in the air mould, turn over song, heap Qu Baowen, turn over song, pile the Qu Changwen cultivation, seasoning Cheng Qu;
(4) fragrant unstrained spirits preparation: take by weighing glutinous rice vinasse, Semen Maydis powder, wheat bran, dried orange peel, cloves, add water 7kg and mix boiling thoroughly and be cooled to 28 ℃ in 1 hour then, insert 2.296 wheat brans, 2.592 wheat brans, 3.429 wheat brans, normal temperature fermentation, airtight preservation fatization is made fragrant unstrained spirits;
(5) liquor preparation: take by weighing jowar, be ground into sorghum flour, sorghum flour, distillers ' grains, rice chaff are mixed, add entry again and mix, add moistening the mixing thoroughly of lactic acid and transfer PH to 4.5, boiling, (3) wheat koji and 0775 bacterium song 1. added in cooling, mixes thoroughly into the pond, 19 ℃ of low temperature fermentations, loaded steamer, the rice steamer bottom layer is adorned fragrant unstrained spirits, dress wine unstrained spirits flavour passage distillation on it, promptly get liquor, stand-by;
(6) glutinous rice medicinal liquor wine with dregs preparation:
1. take by weighing Radix Et Caulis Acanthopanacis Senticosi, wolfberry fruit, Fruit of Cherokee Rose, Fructus Mori, Fructus Corni, Chinese yam, hippocampus, peace and quiet, pulverize, add water temperature and soak, cooling, standby;
2. glutinous rice is soaked, boiling, adding step (6) mixed spice, 3.429 wheat brans, 3.2050 wheat brans, 0775 bacterium song, 3.2746 wheat brans, 3.866 wheat brans, 3.801 wheat brans that soak processing 1. mixes thoroughly, drop into the fermentation vat normal temperature fermentation and add wheat koji after 2 days, pouring liquor mixes thoroughly, drop into the vat normal temperature fermentation, press filtration gets wine liquid;
(7) finished wine preparation: with the filter of above-mentioned steps (6) obtained wine thereby hydraulic pressure, precipitation (clarification), finished product is chemically examined, is packaged to be in sterilization.
4, according to the preparation method of the immunity enhancing spirit of claim 3, it is characterized in that this method may further comprise the steps:
(1) cultivation of sanguinariness bacterium L-6:
1. separate to cultivate being numbered the wild sanguinariness yeast of L-3 from fermentation broth of yellow wine, this bacterium can belong to relationship together bacterium and all kill.
2. the haploid cell of wild L-3 and L-6 haploid cell hybridization obtains first-generation diploid cells, i.e. first filial generation.
3. separate monoploid from first-generation heterozygosis diploid and therefrom select to have the active bacterial strain of sanguinariness.
4. first filial generation haploid cell and L-6 haploid cell hybridization obtains s-generation heterozygosis diploid.
5. separate monoploid from s-generation heterozygosis diploid and therefrom select to have the active bacterial strain of sanguinariness.
6. from bacterial strain of 5. selecting and the hybridization of L-6 monoploid, get third generation hybrid bacterial strain.
7. culture experiment has the sanguinariness nuclear gene identical as wild bacterium L-3 from 6. obtaining third generation bacterial strain, but still have L-6 excellent fermentation gene, proof L-6 bacterium is further improved success, make it become the antibiosis that the good property of existing fermentation has stronger sanguinariness again, become the desirable bacterial classification that purifies fermentation system.
8. cultivated 72 hours for 28 ℃ in the active L-6 bacterial classification access of good fermentation, the sanguinariness that will 7. the choose slant tube malt extract medium, cultivate into 6-10 and prop up, put the bacterial classification refrigerator, standby.
(2) strain expanded culture: with bacterial classification 0775,3.429,3.2050,3.2746,3.866,3.801,2.296,2.592 cultural method enlarged culturing routinely, specific practice: above various bacterium move from test tube respectively and receive triangular flask, enlarged culturing, again by moving on to enlarged culturing in the box in the triangular flask respectively, the bacterium song standby.
(3) koji:
1. wheat bran preparation: by wheat bran: rice chaff: water=mixed was mixed wheat bran, rice chaff and water thoroughly in 100: 10: 100, wet soaking 1 hour, boiling 1 hour, be cooled to 28 ℃ ± 2 ℃, add the various bacterium bent a little (0.5%) of step (2) respectively, the normal temperature trick layer culture is 3 hours subsequently, cultivate in the input pond, temperature is controlled at 28 ℃-30 ℃, and incubation time is 3 days, goes out the pond seasoning;
2. wheat koji preparation: by the wheat fragment: the ratio batching wheat fragment of water=100: 38-50 mixes with water to be mixed thoroughly, drops into the blank machine moulding, goes up mouldly, and heap is bent mouldly, and it is mould to dry in the air, and turns over song, and the heap song is incubated, turns over song, piles Qu Changwen cultivation 28 days, seasoning Cheng Qu;
(4) fragrant unstrained spirits preparation: take by weighing glutinous rice vinasse 30kg, Semen Maydis powder 5kg, wheat bran 2kg, dried orange peel 0.15kg, cloves 0.1kg, adding water 7kg mixes all, boiling was cooled to 28 ℃ in 1 hour then, insert 2.296 bacterium songs, 2.592 bacterium songs, 3.429 bacterium songs, normal temperature fermentation 5 days, fragrant unstrained spirits is made in airtight preservation esterification 3 years;
(5) liquor preparation: take by weighing jowar 80kg (accounting for total amount 100%), pulverize, press sorghum flour: distillers ' grains: mixed sorghum flour, distillers ' grains and the rice chaff of rice chaff=1: 1.5: 0.3, the water that adds three's total amount 70% again mixes, added lactic acid moistening 3 hours, boiling 1 hour is cooled to below 25 ℃, add the bent 2kg of 3.429 wheat bran 1kg and 0775 bacterium, wheat koji 20kg mixes thoroughly into the pond, 19 ℃ of low temperature fermentations 5 days, loaded steamer, the rice steamer bottom layer is adorned fragrant unstrained spirits, dress wine unstrained spirits on it, the flavour passage distillation promptly gets liquor, blend into 50%V/V again, standby;
(6) glutinous rice medicinal liquor wine with dregs preparation:
1. take by weighing the Radix Et Caulis Acanthopanacis Senticosi, wolfberry fruit, Fruit of Cherokee Rose, Fructus Mori, Fructus Corni, Chinese yam, the hippocampus that account for total amount 100%, clean, pulverize, add water temperature and soak, cooling, standby;
2. glutinous rice is soaked 3-5 days, change water every day one time, boiling 1 hour, add step (6) spice, 3.2746 bacterium songs, 3.866 bacterium songs, 3.801 bacterium songs, 3.2050 bacterium songs, 0775 bacterium song 1., mix thoroughly, dropped into the fermentation vat normal temperature fermentation 2 days, add wheat koji, glutinous rice, liquor (50%V/V) mix to be mixed thoroughly, drops into the vat normal temperature fermentation 1 year, gets wine liquid.
(7) finished wine preparation: with the filter of above-mentioned steps (6) obtained wine thereby hydraulic pressure, precipitation (clarification), finished product is chemically examined, is packaged to be in sterilization.
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|---|---|---|---|
| CN 02125697 CN1240822C (en) | 2002-07-29 | 2002-07-29 | Immunity enhancing spirit and its production |
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| CN 02125697 CN1240822C (en) | 2002-07-29 | 2002-07-29 | Immunity enhancing spirit and its production |
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Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| FR2930155A1 (en) * | 2008-04-21 | 2009-10-23 | Oreal | USE OF A BAY EXTRACT, AND MORE PARTICULARLY WOLFBERRY, AS ANTI-POLLUTION AGENT |
| CN101953495A (en) * | 2009-07-17 | 2011-01-26 | 陈纪明 | Fermented beverage with flavors of yellow wine and bear and preparation method thereof |
| CN103255027A (en) * | 2013-04-28 | 2013-08-21 | 赵娇玲 | Chinese yam base liquor |
-
2002
- 2002-07-29 CN CN 02125697 patent/CN1240822C/en not_active Expired - Fee Related
Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| FR2930155A1 (en) * | 2008-04-21 | 2009-10-23 | Oreal | USE OF A BAY EXTRACT, AND MORE PARTICULARLY WOLFBERRY, AS ANTI-POLLUTION AGENT |
| WO2009141543A1 (en) * | 2008-04-21 | 2009-11-26 | L'oreal | Use of a berry extract, especially a wolfberry extract, as an anti-pollutant |
| CN101953495A (en) * | 2009-07-17 | 2011-01-26 | 陈纪明 | Fermented beverage with flavors of yellow wine and bear and preparation method thereof |
| CN101953495B (en) * | 2009-07-17 | 2013-06-05 | 陈纪明 | Fermented beverage with flavors of yellow wine and bear and preparation method thereof |
| CN103255027A (en) * | 2013-04-28 | 2013-08-21 | 赵娇玲 | Chinese yam base liquor |
| CN103255027B (en) * | 2013-04-28 | 2015-12-23 | 赵娇玲 | A kind of Chinese yam base liquor |
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| Publication number | Publication date |
|---|---|
| CN1240822C (en) | 2006-02-08 |
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