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Radix puerariae wine rich in pueraria flavones and preparation method of radix puerariae wine

The technology of pueraria flavonoids and pueraria root wine is applied in the field of winemaking, which can solve the problems of low content of isoflavones and low extraction rate of pueraria flavonoids, and achieve the effects of high flavonoid content, light yellow color and improving the activity of enzymes.

Inactive Publication Date: 2018-12-21
YIBIN UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0006] Aiming at the above-mentioned prior art, the present invention provides a pueraria flavonoid-rich pueraria root wine and a preparation method thereof to solve the problem that the pueraria flavonoids extraction rate is not high and the content of isoflavones in the pueraria root wine is not high

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0036] A preparation method of kudzu root wine rich in pueraria flavonoids, comprising the following steps:

[0037] (1) Radix Puerariae treatment: get fresh Radix Puerariae, wash, slice, then dry at 50°C for 15 hours, then pulverize the dried Radix Puerariae slices, and pass through a 60-mesh sieve to obtain Radix Puerariae powder;

[0038] (2) Liquefaction: take 50g of kudzu root powder, mix it with 250ml of water, and gelatinize at 90°C for 30 minutes to obtain a gelatinized liquid; α-amylase, and ultrasonicated at 150W for 6 minutes, then adjusted the pH of the solution to 4.5 with citric acid, and then liquefied at 60°C for 3 hours to obtain a liquefied solution;

[0039] (3) Saccharification: Add 0.6g of glucoamylase with an activity of 100u / mg to the liquefaction solution, sonicate for 15 minutes at 200W, then adjust the pH of the solution to 7.0, then saccharify at 60°C for 2h, and finally kill at 100°C Enzyme for 30 minutes to obtain saccharification solution;

[00...

Embodiment 2

[0044] A preparation method of kudzu root wine rich in pueraria flavonoids, comprising the following steps:

[0045] (1) Radix Puerariae treatment: get fresh Radix Puerariae, wash, slice, then dry at 60°C for 12 hours, pulverize the dried Radix Puerariae slices, and pass through a 60-mesh sieve to obtain Radix Puerariae powder;

[0046] (2) Liquefaction: Take 50g of pueraria root powder, mix it with 350ml of water, and gelatinize at 80°C for 40 minutes to obtain gelatinized liquid; α-amylase, and ultrasonicated at 200W for 6 minutes, then adjusted the pH of the solution to 5.0 with citric acid, and then liquefied at 60°C for 3 hours to obtain a liquefied solution;

[0047] (3) Saccharification: Add 1.62g of glucoamylase with an activity of 120u / mg to the liquefaction solution, sonicate for 10min at 250W, adjust the pH of the solution to 7.0, then saccharify at 60°C for 2h, and finally sterilize at 100°C Enzyme for 30 minutes to obtain saccharification solution;

[0048] (4) ...

Embodiment 3

[0052] A preparation method of kudzu root wine rich in pueraria flavonoids, comprising the following steps:

[0053] (1) Radix Puerariae treatment: get fresh Radix Puerariae, wash, slice, then dry at 50°C for 16 hours, then pulverize the dried Radix Puerariae slices, and pass through a 60-mesh sieve to obtain Radix Puerariae powder;

[0054] (2) Liquefaction: take 50g of kudzu root powder, mix it with 300ml of water, and gelatinize at 90°C for 30min to obtain a gelatinized liquid; α-amylase, and ultrasonicated at 200W for 6 minutes, then adjusted the pH of the solution to 5.0 with citric acid, and then liquefied at 60°C for 3 hours to obtain a liquefied solution;

[0055] (3) Saccharification: Add 1.06g of glucoamylase with an activity of 110u / mg to the liquefaction solution, sonicate for 15 minutes at 250W, then adjust the pH of the solution to 7.0, then saccharify at 60°C for 2h, and finally kill at 100°C Enzyme for 30 minutes to obtain saccharification solution;

[0056] ...

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Abstract

The invention discloses radix puerariae wine rich in pueraria flavones and a preparation method of the radix puerariae wine, wherein fresh radix puerariae is ground into powder, and then the radix puerariae powder is gelatinized; after gelatinization, alpha-amylase is added and ultrasonic treatment is carried out; pH of the solution is adjusted to 4.5-5.0 with citric acid, and then the solution isliquefied at 60 DEG C; after liquefaction, saccharifying enzyme is added and ultrasonic treatment is carried out, and then the pH of the solution is adjusted to 6.5- 7.0, and further saccharificationis performed at 60 DEG C; after saccharification, activated yeast is added for fermentation at 25-28 DEG C; after fermentation, a first product of the radix puerariae wine is centrifuged, supernatantafter centrifugation is taken and the finished product of the radix puerariae wine is obtained after sterilization. By using the method of preparing the radix puerariae wine, the radix puerariae winehaving a pueraria flavone content of 90-100 mg / L can be obtained, and taste is sweet and soft. The wine is an ideal health-care wine.

Description

technical field [0001] The invention belongs to the technical field of brewing, and in particular relates to a kudzu root wine rich in kudzu flavonoids and a preparation method thereof. Background technique [0002] Pueraria lobata is the root of Pueraria puerariae, a vine of the genus Fabaceae. It is a natural plant resource with the same source of medicine and food. It is rich in nutritional and pharmacological components, contains a large amount of starch, amino acids, trace elements, etc., and is also rich in flavonoids, which have anti-oxidation, anti-cancer, hypoglycemic, hypolipidemic, antipyretic and alcoholic, improve memory, enhance Immunity, promote cardiovascular and cerebrovascular and retinal blood flow and other effects. [0003] As a plant with the same source of medicine and food, Pueraria lobata resources in my country are extremely rich. However, due to the influence of its planting area and growth characteristics, Pueraria lobata is more used as a season...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12G3/02
CPCC12G3/02
Inventor 张超魏劲松徐洲
Owner YIBIN UNIV
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