CN104263585A - Manufacturing method of cordyceps militaris fermented wine - Google Patents
Manufacturing method of cordyceps militaris fermented wine Download PDFInfo
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- CN104263585A CN104263585A CN201410531057.4A CN201410531057A CN104263585A CN 104263585 A CN104263585 A CN 104263585A CN 201410531057 A CN201410531057 A CN 201410531057A CN 104263585 A CN104263585 A CN 104263585A
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- cordyceps militaris
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- sterilizing
- fermented wine
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- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12G—WINE; PREPARATION THEREOF; ALCOHOLIC BEVERAGES; PREPARATION OF ALCOHOLIC BEVERAGES NOT PROVIDED FOR IN SUBCLASSES C12C OR C12H
- C12G3/00—Preparation of other alcoholic beverages
- C12G3/02—Preparation of other alcoholic beverages by fermentation
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Abstract
The invention provides a manufacturing method of cordyceps militaris fermented wine. The manufacturing method comprises the following specific steps: proportionally allocating a culture medium comprising 3% of cane sugar, 2% of peptone, 2.5% of soybean protein peptide, 0.15% of potassium dihydrogen phosphate, 0.05% of magnesium sulfate, and the balance of water, regulating the pH value to 5.8-6.1, mixing uniformly, sterilizing the culture medium at 115 DEG C for 20 minutes, cooling the culture medium to 25 DEG C, inoculating 10% of a cordyceps militaris bacterial liquid seed, culturing the inoculated culture medium at a temperature of 24-25 DEG C and a revolving speed of 150 rpm for 96 hours, sterilizing at 110 DEG C for 15 minutes, cooling the sterilized culture medium to a room temperature, grinding the culture medium to thick pulp with a colloid mill, regulating the pH value to 4.5-5.0 with 50% of a citric acid solution, adding 15 g of glucose, 0.1 g of active dry yeast of fruit wine, and 0.1 g of edible cellulase to each 100 g of the pulp, mixing uniformly, preserving the heat at 23-25 DEG C and fermenting the pulp for 4 days, leaving to stand, then fermenting for 6 days, filtering, clarifying, filling, sterilizing in a water bath at 80 DEG C for 10 minutes, cooling, and at last obtaining the cordyceps militaris fermented wine. The cordyceps militaris fermented wine remains the special nutritional property and the functionality of cordyceps militaris.
Description
Technical field
The invention belongs to food processing field, relate to a kind of making method of Cordyceps militaris (L.) Link. fermented wine.
Background technology
To be plurality of active ingredients share fungi close to the food of Cordyceps sinensis, medicine to Cordyceps militaris (L.) Link., is to have the entomogenous fungi complex body that higher edible medicinal is worth, and it contains the various bioactivators such as cordycepic acid (N.F,USP MANNITOL), cordycepin, Cordyceps polysaccharide and SOD.Cordycepic acid (N.F,USP MANNITOL) can fall low intracranial pressure significantly, promotes body metabolism, Intracerebral hemorrhage and cerebral thrombosis disease can be made to be eased.Cordycepin is a kind of nucleosides material with anti-microbial activity, has very strong restraining effect to cancer cells, and has hypoglycemic effect.Cordyceps polysaccharide is a kind of polygalactomannan of height branch, and it can promote lymphocyte transformation, improves the immunologic function of body, strengthens body immunity ability.SOD(superoxide-dismutase) superoxide radical in body can be eliminated, there is antidotal effect.
It is new resource food that the Ministry of Health's No. 3 bulletin in 2009 have approved Cordyceps militaris (L.) Link., define amount≤2 gram/day and be not suitable for infant, children, edible fungus allergy sufferers eat.Country defends edible limitation every day that planning commission's No. 10 bulletin in 2014 eliminates Cordyceps militaris (L.) Link., and specify only infant, children, edible fungus allergy sufferers inedibility, this is also conducive to the research and development of Cordyceps militaris (L.) Link. product.
Summary of the invention
The invention provides a kind of making method of Cordyceps militaris (L.) Link. fermented wine.
The object of the invention is to realize in the following manner: by sucrose 3%, peptone 2%, soybean protein peptide 2.5%, potassium primary phosphate 0.15%, magnesium sulfate 0.05%, the proportional arrangement substratum to 100% is mended with water, adjust pH 5.8-6.1, stir, 115 DEG C of sterilizing 20min, be cooled to 25 DEG C, inoculate 10% Cordyceps militaris (L.) Link. fungus liquid seeds, at temperature 24-25 DEG C, under rotating speed 150rpm condition, cultivate 96h, 110 DEG C of sterilizing 15min, be cooled to room temperature, colloidal mill defibrination, with 50% citric acid solution adjust pH to 4.5-5.0, glucose 15g is added by every 100g slurries, fruit wine active dry yeast 0.1g, edible fibre enzyme 0.1g, mix, 23 DEG C-25 DEG C heat-preservation fermentation 4d, ferment 6d after leaving standstill, again after filtration, clarification, filling, 80 DEG C of water dip sterilization 10min, cooling, namely Cordyceps militaris (L.) Link. fermented wine is made.
Described Cordyceps militaris (L.) Link. fungus liquid seeds refers to that the pupa through the activation of PDA slant medium is drawn up Penicillium notatum and is inoculated in and do not add in the liquid PDA substratum of agar, under temperature 25 DEG C, rotating speed 180rpm condition, cultivates 3d and obtains.
The enzyme activity of described edible fibre enzyme is 50000u/ gram.
Advantage of the present invention from fermented liquid, obtains the activeconstituents close with Natural C.militaris chemical constitution by the method for Submerged liquid culturation cordyceps mycelium, its production cycle shortens greatly, production cost also reduces greatly, efficiently solves Natural C.militaris resource scarcity, manually solid state cultivation cycle length and the problem of wayward condition.And developing Cordyceps militaris (L.) Link. fermented wine, it remains trophicity specific to Cordyceps militaris (L.) Link. and functional.
Four, specific embodiment
Embodiment one
Take sucrose 30g, peptone 20g, soybean protein peptide 25g, potassium primary phosphate 1.5g, magnesium sulfate 0.5g, be dissolved in 923mL water, adjust pH 5.8-6.1, stir, 115 DEG C of sterilizing 20min, be cooled to 25 DEG C, inoculation 100mL Cordyceps militaris (L.) Link. fungus liquid seeds, at temperature 24-25 DEG C, under rotating speed 150rpm condition, cultivate 96h, 110 DEG C of sterilizing 15min, be cooled to room temperature, colloidal mill defibrination, take 500g slurries, with 50% citric acid solution adjust pH to 4.5-5.0, add glucose 75g, fruit wine active dry yeast 0.5g, edible fibre enzyme 0.5g, mix, 23 DEG C-25 DEG C heat-preservation fermentation 4d, ferment 6d after leaving standstill, again after filtration, clarification, filling, 80 DEG C of water dip sterilization 10min, cooling, namely Cordyceps militaris (L.) Link. fermented wine is made.
Embodiment two
Take sucrose 15g, peptone 10g, soybean protein peptide 12.5g, potassium primary phosphate 0.75g, magnesium sulfate 0.25g, be dissolved in 462mL water, adjust pH 5.8-6.1, stir, 115 DEG C of sterilizing 20min, be cooled to 25 DEG C, inoculation 50mL Cordyceps militaris (L.) Link. fungus liquid seeds, at temperature 24-25 DEG C, under rotating speed 150rpm condition, cultivate 96h, 110 DEG C of sterilizing 15min, be cooled to room temperature, colloidal mill defibrination, take 200g slurries, with 50% citric acid solution adjust pH to 4.5-5.0, add glucose 30g, fruit wine active dry yeast 0.2g, edible fibre enzyme 0.2g, mix, 23 DEG C-25 DEG C heat-preservation fermentation 4d, ferment 6d after leaving standstill, again after filtration, clarification, filling, 80 DEG C of water dip sterilization 10min, cooling, namely Cordyceps militaris (L.) Link. fermented wine is made.
Claims (1)
1. the making method of a Cordyceps militaris (L.) Link. fermented wine, it is characterized in that: by sucrose 3%, peptone 2%, soybean protein peptide 2.5%, potassium primary phosphate 0.15%, magnesium sulfate 0.05%, the proportional arrangement substratum to 100% is mended with water, adjust pH 5.8-6.1, stir, 115 DEG C of sterilizing 20min, be cooled to 25 DEG C, inoculate 10% Cordyceps militaris (L.) Link. fungus liquid seeds, at temperature 24-25 DEG C, under rotating speed 150rpm condition, cultivate 96h, 110 DEG C of sterilizing 15min, be cooled to room temperature, colloidal mill defibrination, with 50% citric acid solution adjust pH to 4.5-5.0, glucose 15g is added by every 100g slurries, fruit wine active dry yeast 0.1g, edible fibre enzyme 0.1g, mix, 23 DEG C-25 DEG C heat-preservation fermentation 4d, ferment 6d after leaving standstill, again after filtration, clarification, filling, 80 DEG C of water dip sterilization 10min, cooling.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410531057.4A CN104263585A (en) | 2014-10-11 | 2014-10-11 | Manufacturing method of cordyceps militaris fermented wine |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410531057.4A CN104263585A (en) | 2014-10-11 | 2014-10-11 | Manufacturing method of cordyceps militaris fermented wine |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN104263585A true CN104263585A (en) | 2015-01-07 |
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| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201410531057.4A Pending CN104263585A (en) | 2014-10-11 | 2014-10-11 | Manufacturing method of cordyceps militaris fermented wine |
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Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105219598A (en) * | 2015-08-11 | 2016-01-06 | 深圳市藏虫草生物科技有限公司 | A kind of health care Cordyceps fungus wine and preparation method thereof |
| CN105385532A (en) * | 2015-12-21 | 2016-03-09 | 江苏力酒酒业有限公司 | Preparation method for power wine containing cordyceps militaris-spirulina plant composition |
| CN105567496A (en) * | 2016-02-06 | 2016-05-11 | 湖北工业大学 | Golden cordyceps and lotus seed thick liquor |
| CN110651936A (en) * | 2019-10-29 | 2020-01-07 | 天津量信检验认证技术有限公司 | Method for preparing health beverage by using cordyceps militaris fermentation liquor |
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| CN102885351A (en) * | 2012-09-11 | 2013-01-23 | 山西汉波食品股份有限公司 | Chinese caterpillar fungus and red date thick slurry |
| CN103184125A (en) * | 2013-02-25 | 2013-07-03 | 廊坊师范学院 | Cordyceps militaris yellow wine made by two-step fermentation and preparation method thereof |
| CN103351972A (en) * | 2013-07-09 | 2013-10-16 | 兴安县锦盛食用菌种植专业合作社 | Method for preparing cordyceps militaris wine |
| CN103571698A (en) * | 2013-11-17 | 2014-02-12 | 哈尔滨艾克尔食品科技有限公司 | Method for preparing lucid ganoderma fermented wine |
-
2014
- 2014-10-11 CN CN201410531057.4A patent/CN104263585A/en active Pending
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102885351A (en) * | 2012-09-11 | 2013-01-23 | 山西汉波食品股份有限公司 | Chinese caterpillar fungus and red date thick slurry |
| CN103184125A (en) * | 2013-02-25 | 2013-07-03 | 廊坊师范学院 | Cordyceps militaris yellow wine made by two-step fermentation and preparation method thereof |
| CN103351972A (en) * | 2013-07-09 | 2013-10-16 | 兴安县锦盛食用菌种植专业合作社 | Method for preparing cordyceps militaris wine |
| CN103571698A (en) * | 2013-11-17 | 2014-02-12 | 哈尔滨艾克尔食品科技有限公司 | Method for preparing lucid ganoderma fermented wine |
Non-Patent Citations (2)
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| 曾范彬等: "北虫草酒的研制", 《饮料工业》, vol. 14, no. 2, 28 February 2011 (2011-02-28) * |
| 王雅玲等: "蛹虫草功能食品的最新研究进展", 《食品工业科技》, vol. 29, no. 11, 25 November 2008 (2008-11-25), pages 285 - 287 * |
Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105219598A (en) * | 2015-08-11 | 2016-01-06 | 深圳市藏虫草生物科技有限公司 | A kind of health care Cordyceps fungus wine and preparation method thereof |
| CN105385532A (en) * | 2015-12-21 | 2016-03-09 | 江苏力酒酒业有限公司 | Preparation method for power wine containing cordyceps militaris-spirulina plant composition |
| CN105567496A (en) * | 2016-02-06 | 2016-05-11 | 湖北工业大学 | Golden cordyceps and lotus seed thick liquor |
| CN105567496B (en) * | 2016-02-06 | 2019-10-08 | 湖北工业大学 | A kind of thick wine of gold cordyceps sinensis lotus seeds |
| CN110651936A (en) * | 2019-10-29 | 2020-01-07 | 天津量信检验认证技术有限公司 | Method for preparing health beverage by using cordyceps militaris fermentation liquor |
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Application publication date: 20150107 |