CN-119752668-B - Method for preparing rhizoma polygonati wine by combined fermentation of composite strains

Abstract

The invention discloses a method for preparing Polygonatum sibiricum liquor by combined fermentation of composite strains. The invention firstly provides a composite strain starter, which consists of lactobacillus plantarum, lactobacillus acidophilus and saccharomyces cerevisiae in a mass ratio of 2-4:1-2:50-100, and can effectively balance and improve the original bitter taste of rhizoma polygonati medicinal materials through the synergistic effect of composite strains, obviously improve the comprehensive quality of rhizoma polygonati wine, accelerate the fermentation process, obviously shorten the fermentation period, improve the production efficiency and further reduce the production cost. The invention further provides a method for preparing the rhizoma polygonati wine based on the composite strain starter, which can improve the taste, improve the fermentation efficiency, enhance the product stability, reduce the bad metabolites, improve the nutrition and health care value and the like, and can meet the pursuit of consumers on high-quality rhizoma polygonati health care drinks.

Inventors

• PAN LIMING
• SUN YUE
• ZHANG JINGHAN
• YANG CAN
• WU JITING
• YANG QUAN

Assignees

• 广东药科大学

Dates

Publication Date

20260505

Application Date

20250310

Claims (6)

1. 1. The preparation method of the composite strain combined fermentation sealwort wine is characterized by comprising the following steps: s1, activating a composite strain starter to obtain a composite bacterial liquid; s2, soaking, cleaning and decocting the rhizoma polygonati slices, stirring sugar and distilled water until the sugar is completely dissolved to obtain sugar water, uniformly mixing the sugar water, the rhizoma polygonati slices, the distilled water and the compound bacterial liquid, and carrying out sealed fermentation at 25-35 ℃ for 5-10 days to obtain fermented wine; S3, sequentially removing impurities from the fermented wine liquid, filtering and sterilizing, and removing macromolecular compounds with molecular weight more than 1 ten thousand to obtain the rhizoma polygonati wine; The composite strain starter is composed of lactobacillus plantarum LP45, lactobacillus production DU-106 and saccharomyces cerevisiae RV171 in a mass ratio of 2-3:1-1.5:50-75, wherein the viable count of the lactobacillus plantarum LP45 is 10 10 ～10 12 CFU/g, and the viable count of the lactobacillus production DU-106 and the saccharomyces cerevisiae RV171 is 10 9 ～10 11 CFU/g; in the step S2, the mass ratio of the rhizoma polygonati slices to the sugar to the distilled water to the composite bacterial liquid is 1:10-20:35-70:1.
2. 2. The method according to claim 1, wherein the activation in step S1 is performed using a mixed solution of physiological saline and sugar water.
3. 3. The method according to claim 2, wherein the sugar water in step S1 is 4-6wt% sugar water.
4. 4. The method according to claim 1, wherein the activation condition in the step S1 is 25 to 35 ℃ for 25 to 35 minutes.
5. 5. The preparation method of claim 1, wherein in the step S2, the mass ratio of the rhizoma polygonati pieces to the sugar to the distilled water to the composite bacterial liquid is 1:10-15:35-52.5:1.
6. 6. The method according to claim 1, wherein the filtering and sterilizing in the step S3 is performed by sequentially using microporous filter membranes of 0.4-0.5 μm and 0.1-0.2 μm.

Description

Method for preparing rhizoma polygonati wine by combined fermentation of composite strains Technical Field The invention belongs to the technical field of fermented wine, and particularly relates to a method for preparing polygonatum sibiricum wine by combined fermentation of composite strains. Background Rhizoma Polygonati is dry rhizome of Polygonatum kingianum Polygonatum kingianum Coll. Et Hemsl. Of Liliaceae, polygonatum sibiricum Polygonatum sibiricum Red, or Polygonatum cyrtonema Polygonatum cyrtonema Hua, and is a medicinal and edible Chinese medicinal material. Rhizoma Polygonati contains polysaccharide, saponin, flavone, alkaloid, lignin, anthraquinone, amino acids and microelements essential for human body. Rhizoma Polygonati has effects of invigorating kidney, replenishing vital essence, nourishing yin, moistening dryness, delaying aging, relieving fatigue, resisting oxidation, enhancing immunity, reducing blood sugar and blood lipid, and has remarkable therapeutic effects on diabetes, coronary heart disease, and hypertension. Rhizoma Polygonati is often used to make various health wines, i.e. "rhizoma Polygonati wine", based on its health care and preserving effects. The production method of the rhizoma polygonati wine mainly comprises a soaking method or a preparation method for extracting rhizoma polygonati extractum. However, the bitter taste of the medicinal materials is difficult to remove in the rhizoma polygonati wine prepared by the two methods, so that the mouthfeel and the flavor are relatively poor. Especially when the rhizoma polygonati and other medicinal materials are soaked together or are prepared into the composite rhizoma polygonati wine, the medicinal materials are stronger in taste, and a plurality of tastes are poor, and the color and luster are deep and the visual pleasure is poor. In addition, the stability of the rhizoma polygonati wine prepared by a soaking method or a preparation method is also poor. Because macromolecular components (such as polysaccharide, protein, polypeptide and the like) in the rhizoma polygonati have lower solubility in wine and poorer stability, the rhizoma polygonati wine is easy to precipitate after being placed for a period of time, and the sensory quality of the rhizoma polygonati wine is greatly influenced. The traditional distiller's yeast fermentation method can be also used for preparing the rhizoma polygonati wine, and the method can improve the taste and the color of the wine to a certain extent, but has some defects. Specifically, (1) the fermentation period is long, the traditional distiller's yeast needs a certain time for fermentation, and the control requirements on temperature, humidity and other conditions during the period are strict, otherwise, the fermentation is easy to fail or peculiar smell is easy to generate. (2) The taste is not rich enough, and if only traditional distiller's yeast is used for fermentation, chemical components in a fermentation product are possibly not rich enough, so that the layering sense of the flavor is influenced. (3) The quality stability is poor, the number and the variety of microorganisms in the traditional distiller's yeast are different, and the number and the variety of microorganisms in distiller's yeast of each batch cannot be guaranteed to be completely the same. Meanwhile, the metabolic activity of microorganisms in the fermentation process is complex and changeable, so that the fermentation process of the traditional distiller's yeast is difficult to control accurately, and the quality stability of the final rhizoma polygonati wine is further affected. (4) May produce undesirable metabolites, some of which may be produced during conventional distiller's yeast fermentation, such as methanol. This is because conventional distiller's yeast is composed of a mixture of various microorganisms including yeasts, molds and other bacteria. Wherein mold such as Aspergillus niger can decompose pectin in the raw material to generate methanol. While higher concentrations of undesirable metabolites such as methanol may negatively impact human health. There are also methods in the market for preparing Polygonatum sibiricum liquor by fermentation using a single strain, such as Saccharomyces cerevisiae. However, the Polygonatum sibiricum wine obtained by the method is single in taste level, low in fermentation efficiency and easy to influence the quality of the final product by environmental changes. In summary, the current sealwort wine products and the brewing process thereof have some defects, which seriously affect the sensory evaluation and the overall quality thereof. Therefore, improving the taste of the Polygonatum sibiricum liquor and improving the stability and safety of the Polygonatum sibiricum liquor is still a problem to be solved by fermenting the Polygonatum sibiricum liquor. Disclosure of Invention The invention aims to overcome the defects and the shortcomings in the prior art and pro