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Mulberry leaf and silkworm chrysalis yellow rice wine and preparation process thereof

A manufacturing process and mulberry leaf technology, applied in the field of rice wine brewing, can solve the problems of waste of functional active substances of silkworm chrysalis, difficult absorption and utilization of silkworm chrysalis polysaccharide, etc., and achieve the effects of unique nutritional health care value and drinking flavor.

Pending Publication Date: 2020-03-06
SHAANXI SCI TECH UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, due to its complex long-chain structure, functional components such as proteins and polysaccharides make it difficult for the silkworm chrysalis polysaccharides and proteins to be absorbed and utilized by the human body. Rice wine often does not contain silkworm chrysalis polysaccharides, resulting in a waste of important functional active substances in silkworm chrysalis

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0065] The preparation type manufacturing process of the first mulberry leaf silkworm chrysalis rice wine specifically implements according to the following steps:

[0066] Step 1. Preparation of mulberry leaf enzymatic solution: dry 2kg mulberry leaves at 40°C until the water content is less than 3%, ultrafinely pulverize the dried mulberry leaves into 2000 mesh ultrafine powder, then ball mill into 100nm mulberry leaf nanopowder, and apply to mulberry leaves Add 0.02-0.08M phosphate buffer solution of pH 7-8 and compound enzyme to the nanopowder, and enzymatically hydrolyze it for 15 hours. Enzyme addition is 20 activity units / Mulberry leaf nanopowder (g), and described composite enzyme is that pectinase and cellulase are mixed by activity unit 1:3 ratio, after enzymolysis finishes, centrifuge and get supernatant, utilize supernatant Separation and collection of liquids with molecular weight less than 5000Da by filter membrane, further purification by macroporous resin and f...

Embodiment 2

[0070] The preparation type manufacturing process of the second mulberry leaf silkworm chrysalis rice wine specifically implements according to the following steps:

[0071] Step 1. Preparation of mulberry leaf enzymatic solution: dry 2kg mulberry leaves at 40°C until the water content is less than 3%, ultrafinely pulverize the dried mulberry leaves into 2000 mesh ultrafine powder, then ball mill into 100nm mulberry leaf nanopowder, and apply to mulberry leaves Add 0.02-0.08M phosphate buffer solution of pH 7-8 and compound enzyme to the nanopowder, and enzymatically hydrolyze it for 15 hours. Enzyme addition is 20 activity units / Mulberry leaf nanopowder (g), and described composite enzyme is that pectinase and cellulase are mixed by activity unit 1:3 ratio, after enzymolysis finishes, centrifuge and get supernatant, utilize supernatant Separation and collection of liquids with molecular weight less than 5000Da by filter membrane, further purification by macroporous resin and ...

Embodiment 3

[0075] The fermentation type manufacturing process of the first mulberry leaf silkworm chrysalis rice wine specifically implements according to the following steps:

[0076] Step 1. Preparation of mulberry leaf enzymatic solution: dry 2kg mulberry leaves at 40°C until the water content is less than 3%, ultrafinely pulverize the dried mulberry leaves into 2000 mesh ultrafine powder, then ball mill into 100nm mulberry leaf nanopowder, and apply to mulberry leaves Add 0.02-0.08M phosphate buffer solution of pH 7-8 and compound enzyme to the nanopowder, and enzymatically hydrolyze it for 15 hours. Enzyme addition is 20 activity units / Mulberry leaf nanopowder (g), and described composite enzyme is that pectinase and cellulase are mixed by activity unit 1:3 ratio, after enzymolysis finishes, centrifuge and get supernatant, utilize supernatant Separation and collection of liquids with molecular weight less than 5000Da by filter membrane, further purification by macroporous resin and ...

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PUM

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Abstract

The invention discloses mulberry leaf and silkworm chrysalis yellow rice wine, which comprises 1-deoxynojirimycin (DNJ) and total polysaccharides, the content of the 1-deoxynojirimycin (DNJ) is not less than 0.15 mg / L, and the content of the total polysaccharides is more than or equal to 300mg / L. The invention further discloses a preparation-type preparation process of the mulberry leaf and silkworm chrysalis yellow rice wine and a fermentation-type preparation process of the mulberry leaf and silkworm chrysalis yellow rice wine. The mulberry leaf and silkworm chrysalis yellow rice wine disclosed by the invention contains full-nutrition functional components of mulberry leaves and silkworm chrysalis, can effectively supplement nutrition to a human body and has a health-care function.

Description

technical field [0001] The invention belongs to the technical field of rice wine brewing, and in particular relates to mulberry leaf silkworm chrysalis rice wine, and also relates to a manufacturing process of mulberry leaf silkworm chrysalis rice wine. Background technique [0002] Yellow rice wine is a special product of our country. It is also known as the world's three major ancient wines together with beer and wine, and enjoys the reputation of "national wine". Yellow rice wine has the characteristics of soft wine, full body, mellow wine taste, rich nutrition, low alcohol content, and can be used for diet and medical treatment. It is very suitable for the new trend of consumption value in today's society. Compared with other wines, rice wine has the characteristics of high nutrition, low alcohol content and low grain consumption. In addition to drinking, rice wine can also be used as cooking wine, raw wine for making other medicinal wines or tonic wines, and auxiliary ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12G3/055C12G3/05C12P21/06C12P19/14C12P19/04A61K36/605A61P39/00A61K35/64A61K31/445A61K31/715
CPCC12G3/055C12G3/05C12P21/06C12P19/14C12P19/04A61K36/605A61K35/64A61K31/445A61K31/715A61P39/00A61K2300/00C12H1/063C12Y304/22002C12Y304/23001C12Y302/01015C12Y302/01004
Inventor 耿敬章李冬琴杨萌陈志远
Owner SHAANXI SCI TECH UNIV
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