KUO, CHIA HUNG,郭家宏,郭家宏,YANG, KAI RUEI,杨铠睿,楊鎧睿,SHIEH, CHWEN JEN,谢淳仁,謝淳仁
申请号：
TW108123879
公开号：
TWI703211B
申请日:
2019.07.08
申请国别(地区):
TW
年份:
2020
代理人:
摘要：
A new bioprocess to produce resveratrol-enriched rice wine was developed, which was achieved by adding Polygonum cuspidatum root powder to rice wine fermentation. In this new process, piceid and resveratrol were extracted from P. cuspidatum roots to rice wine and piceid was converted to resveratrol by β-glucosidase during fermentation. After 10 days co-fermentation, the rice wine was centrifuged to remove solid part then was treated by ultrafiltration or boiling to obtain a functional rice wine with high levels of resveratrol.本發明建立了一種生產富含白藜蘆醇米酒的生化製程，係於米酒發酵過程中加入虎杖根粉，在米酒發酵的過程中，白藜蘆醇和白藜蘆醇苷從虎杖根粉中被萃取到米酒中，同時白藜蘆醇苷經由發酵過程中產生的β-葡萄糖苷酶轉化為白藜蘆醇，經過10天共發酵後，離心去除固形物的發酵液再經過超濾膜或煮沸處理後，可得到富含白藜蘆醇的功能性米酒。
