一種生產富含白藜蘆醇米酒的生化製程

專利類型

發明

專利國別 (專利申請國家)

中華民國

專利申請案號

108123879

專利證號

I 703211

專利獲證名稱

一種生產富含白藜蘆醇米酒的生化製程

專利所屬機關 (申請機關)

國立高雄科技大學

獲證日期

2020/09/01

技術說明

中文技術說明 (必填) 功能性啤酒是最近經由與草藥共同發酵而獲得的新產品，目前已在日本有商業化的商品，因此開發具有健康益處的高價值功能性米酒的。白藜蘆醇為一種具保健食品的原料，本技術在於在製作米酒時，同步的將中藥材(虎杖)中高含量的白藜蘆醇苷(白藜蘆醇前衍生物)萃取出來，且同步驟的將其轉換成白藜蘆醇，白藜蘆醇酒類最早被發現於紅葡萄酒中，但其含量甚少，利用本技術可產出白藜蘆醇為84mg/L，此含量為紅葡萄酒的23倍，整體技術在於米酒製作發酵中會產生酒精，酒精可將虎杖中白藜蘆醇苷萃出，而所使用的發酵微生物可產生出酵素(β-glucosidase)，該酵素可將白藜蘆醇苷轉換為白藜蘆醇，進而產生出高含量白藜蘆醇保健米酒。 Functional beer, a new product recently obtained via co-fermentation with medicinal herbs, has been commercialized in Japan, which has prompted interest in developing a high value rice wine with health benefits. Resveratrol is a kind of raw material used for functional food. The technology added Polygonum cuspidatum root powder during rice wine fermentation. In this process, piceid and resveratrol were extracted from P. cuspidatum roots to rice wine and piceid was simultaneously converted to resveratrol by β-glucosidase during fermentation. This technology can produce rice wine contained resveratrol of 84mg / L, which is at least 23 times greater than the resveratrol concentration of red wine. The overall technology is that rice wine produced during the fermentation can extract piceid, and the fermenting microorganisms can produce an enzyme β-glucosidase to convert piceid to resveratrol. Thus, rice wine with high amount of resveratrol was obtained.