CN106635607A - Method for preparing Luzhou-flavor healthcare baijiu by cordyceps militaris culture medium - Google Patents
Method for preparing Luzhou-flavor healthcare baijiu by cordyceps militaris culture medium Download PDFInfo
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Abstract
The invention discloses a method for preparing Luzhou-flavor healthcare baijiu by a cordyceps militaris culture medium. Cicada pupa powder and rice serve as a culture medium, high-cordycepin cordyceps militaris strains are inoculated and cultured for 60 days to obtain the cordyceps militaris culture medium, and the cordyceps militaris culture medium is dried for standby application. Red sorghum, cordyceps militaris powder, the cordyceps militaris culture medium, rice husks and the rice serve as wine stock in proportion, high-medium temperature fermentation Daqu is added, pre-lubricated mixing, grain steaming, accumulation culture, pit fermentation, distillation and storage are performed, and the baijiu is stored for 3 years. The Luzhou-flavor cordyceps militaris culture medium original pulp base liquor is obtained by the brewing method, functional carbohydrate original oligosaccharides serve as flavoring agents, medicinal materials such as cordyceps militaris and Chinese wolfberry fruits are prepared into flavoring liquid, and finally, the Luzhou-flavor healthcare baijiu can be produced by blending. The produced baijiu is golden, delicate in taste and mellow in aroma, has the functions of enhancing body immunity, resisting oxidation, inhibiting pathogenic bacteria, protecting liver, reducing blood fat and the like by regular drinking, and can bring huge economic and social benefits for enterprises.
Description
Technical field
The present invention relates to brewing technical field, and in particular to a kind of to prepare Luzhou-flavor guarantor using Chinese caterpillar fungus culture medium
The method of strong white wine.
Background technology
At present, various cordyceps militaris liquors are there is now on the market, is mostly its price also ten with Cordyceps sinensis as raw material
Divide costliness.But health liquor made by with artificial Chinese caterpillar fungus as raw material, both advantages with advantage of lower cost,
There is Cordyceps sinensis again, it will favored by people.With raw material extensively, the taste of finished wine
Pure the features such as, this will have very big market value, and cordyceps wine possesses good development prospect.
Chinese caterpillar fungus health liquor method for making can be divided into extraction, fermentation method and hook tune method etc..Hook tune method refers to adopts
With the wine after base liquor and leaching liquor hook tune, or employing fermentation and a kind of method of leaching liquor hook tune.Extraction
It is divided into cold-maceration, hot dipping by temperature；It is divided into alcohol extraction, water extract method, water and alcohol phase by stoste material
With reference to mixing extraction, cold-maceration in addition to the long period is consumed, with simple to operate, do not destroy effectively into
Point, it is that most factories adopt with researcher the advantages of its original taste can be kept；Hot dipping extraction time contracts
It is short, but the mouthfeel of its extract, effect of active ingredient is again substantially not enough；Other leach extraction methods and cold-maceration
Compare, except possess faster, higher extracted rate the advantages of in addition to, most extraction procedure is more complicated, high cost,
Power consumption is high, and products taste is poor.Fermentation method refers to higher using residue plus content of starch after Cordyceps militaris growth
The method that material ferments together or forms health liquor with the fermentation such as Cordyceps militaris.
The content of the invention
It is an object of the invention to：For above-mentioned technical problem present in prior art, there is provided one kind is utilized
Chinese caterpillar fungus culture medium prepares the production method of Luzhou-flavor health-care spirit, becomes discarded Cordyceps militaris culture into precious, passes through
The special zymotechnique of high temperature Daqu, brewageing becomes Cordyceps militaris available nutrient stable content, content height, has
The health-care spirit of Luzhou-flavor feature, overcomes general Chinese caterpillar fungus health wine storage precipitation disadvantage, is adapted to scale metaplasia
Produce, create huge economic and social benefit.
The present invention is achieved by the following technical solutions：
A kind of method that utilization Chinese caterpillar fungus culture medium prepares Luzhou-flavor health-care spirit, comprises the steps：
Step S1, using natural cicada pupa powder+rice culture medium is made, and is inoculated with high cordycepin Cordyceps militaris spawn culture
60 days, Chinese caterpillar fungus culture medium, and fruiting bodies of cordyceps militaris are obtained, dried stand-by；
Step S2, Chinese caterpillar fungus culture medium magma base liquor is made up of following steps：Raw material proportioning-in advance moistens spice-pre-
Steam grain-accumulation culture-pit to ferment-evaporate wine-storage；
The raw material proportioning of the Chinese caterpillar fungus culture medium magma base liquor is：By red sorghum, Cordyceps militaris powder, Cordyceps militaris
Culture medium, rice husk and rice press following weight：300～400 parts of red sorghum, Cordyceps militaris powder 10～20
Part, 400～500 parts of Chinese caterpillar fungus culture medium, 100～200 parts of rice, 100～220 parts of rice husk；
Step S3, using feature glycogen compound sugar as flavor enhancement, by percentage to the quality, by 0.5% pupa worm
Grass, 1% fruit of Chinese wolfberry, 98.5% water prepare baste, finally, by the Chinese caterpillar fungus culture medium obtained in step S2
Magma base liquor, with 30% Chinese caterpillar fungus culture medium magma base liquor, 70% baste and 0.15% flavor enhancement Jing life is blent
Output Luzhou-flavor health-care spirit.
Further, the Chinese caterpillar fungus culture medium is cultivated using 1.2 grams+rice of natural cicada pupa powder, 40 grams/750ml
Bottle, adds water 60 grams, 120 DEG C of high-temperature pressures sterilizing 9h of Jing, is cooled to normal temperature, aseptic lower operation inoculation 4ml
High cordycepin Cordyceps militaris spawn, 16～20 DEG C of Jing is cultivated 60 days, Jing thermal stimulations, plus forced ventilation, control
Humidity 85～90%, uses 500lux illumination, obtains Chinese caterpillar fungus culture medium, and fruiting bodies of cordyceps militaris, drying
It is stand-by.
Further, the red sorghum palpus Jing mechanical lappings in the raw material so as to tough and tensile cell wall rupture, profit
In boiling gelatinization, red sorghum requires to be broken into 4～6 lobes, red sorghum after crushing, with for throwing before operation
The hot water material moistening of 40～50 DEG C of doses 18～20%, then add appropriate cold water to mix rice steamer thoroughly, 10 minutes after sulks,
Go out rice steamer and raise cool stand-by, rice is steamed in clear soup 5～10min, rice husk is steamed in clear soup 60～100min, temperature 60 of steaming in clear soup～
100 DEG C, 0.01～0.3Mpa of steam pressure.
Further, the pre- profit spice is that raw material is sufficiently mixed in proportion into spice, spice process in mixer
Add water in right amount, add 40～50 DEG C of warm water, the addition water yield is the 20～60% of material quantity, the pre- profit spice time
For 2～3h, pre- profit spice is formed.
Further, the pre- steaming grain is that, by pre- profit spice be steamed in pot grain, uncap steaming 50～80min of grain, boiling knot
After beam addition water, be delivered to spreading-and-cooling machine spreading for cooling, 60～100 DEG C of pulp-water temperature, pulp-water consumption for grain unstrained spirits amount 5～
30%, obtain grain unstrained spirits.
Further, grain unstrained spirits will be obtained and piles up culture, grain unstrained spirits adds bent and koji culture medium after spreading for cooling, plus after utilize
Mesh-belt conveying is piled up to accumulation incubator and is cultivated, and piles up 18～62 DEG C of temperature, 40～80cm of piling height, training
Foster 24～96h of time；Wherein, song is made up of following components weight portion：200～400 parts of wheat bran, high temperature
100～200 parts of Daqu, koji culture medium is made up of following raw material weight ratio：50% wheat, 40% pea
With 10% barley, the gross mass of bent and koji culture medium is the 5% of grain unstrained spirits quality.
Further, the pit fermentation is will to pile up the grain unstrained spirits Jing mesh-belt conveyings after culture to transfer pond, enters cellar for storing things
Require before pond cellar for storing things diapire drench 40 degree or sos of wine 20～30 jin, a traditional unit of weight of low wine, store bottom spread some rice husks with
3～5 jin of bent powder, contribute to fermentation, and a little water are suitably spilt at the cellar for storing things bottom of new hot fermentation mud, and pit is thick using mudding envelope
1.5～2 cun of degree, ferments 14～70 days, obtains fermented grain；Grain unstrained spirits enters will be shakeout behind cellar for storing things, enter to store acidity 1.8～
2.2,20～22%, grain unstrained spirits enters to store moisture 55.5%～56.5% to the content of starch of grain unstrained spirits, and fermented grain goes out cellar for storing things acid
Up to more than 3.4, fermented grain goes out to store moisture 63～64% to degree.
Further, the cellar for storing things heelpiece of the new hot fermentation mud has the fermentation chi of mud 0.9～1, the preparation of the mud that ferments：With
Percentage by weight meter, on the hot summer days neutral or subacidity cohesive soil 70～90% is selected, add aged pit mud skin 10～
20%th, yellow water 10%, wheat bran 1%, ammoniacal liquor 1%, potassium dihydrogen phosphate 0.02%, urea 0.02% and low wine 2%,
Mix sealed fermenting thoroughly one month.
Further, fermented grain is grabbed by grab bucket and is delivered to steaming bucket into guipure, boiling goes out former wine, steam pressure 0.01～
0.3Mpa, 38～42 DEG C of stream wine temperature；By liquor base storage 3 years, " giving off a strong fragrance " type Chinese caterpillar fungus culture medium is obtained former
Slurry base liquor.
Further, the koji culture medium is blended uniformly by 50% wheat, 40% pea and 10% barley,
40 mesh sieves are crossed after broken, granular size thickness half and half adds water uniform, and water content reaches 43～45%, steps on song
Track tramping flat, curved billet is entered the room, about 3 millimeters of bent spacing lower floor, 5～6 millimeters of upper strata, depending on season, temperature and
Deep closet suitably breaks a little bright slurries, and frame bavin between layers will be laid flat, and close door and window so as to breed；Curved billet enters
Behind room, wild female, mould natural propagation, it is ensured that heat up, product temperature reaches as high as 55 DEG C, quality requirement fermentation
Thoroughly, crust brown, there is a white zebra point, and section is in brown color, without raw slightly acescency, 3～6 days；Send out
After the ferment phase terminates, a hydrofuge is put immediately, three layers of mushroom spawn removes part aqueous vapor, changes receipts fresh air, is beneficial to
The flourish of the wild starter of mould, puts door and dries in the air bent 12 hours.
Further, the koji inoculation of medium bacillus subtilis seed liquor, saccharomyces cerevisiae seed liquor,
The song mother for rolling up branch Mucor seed song and being obtained by the bent crushing of traditional high temperature Daqu finished product, wherein, withered grass bud
The inoculum concentration that spore bacillus seed liquor, saccharomyces cerevisiae seed liquor, volume branch Mucor seed are bent, traditional high temperature song is female
1%, 1%, 1% and 0.1% is respectively by percentage to the quality.
Further, the bacillus subtilis seed liquor is three-level seed liquor, is to take bacillus subtilis in meat
Soup agar test tubes slant medium culture, cultivation temperature is 37 DEG C, cultivates 48～72h；Transfer into beef extract
Amplification Culture in peptone fluid nutrient medium, pH value 7.0, cultivation temperature is 37 DEG C, cultivates 48～72h,
Make bacterium secondary seed solution；Bacterium secondary seed solution is transferred in fermentation tank, using beef extract-peptone
Fluid nutrient medium Amplification Culture again, pH value 7.0, cultivation temperature is 37 DEG C, rotating speed 80r/min, culture 48～
72h, that is, make bacillus subtilis three-level seed liquor.
Further, the saccharomyces cerevisiae seed liquor is three-level seed liquor, is to take saccharomyces cerevisiae in wort agar
Test tube slant medium culture, cultivation temperature is 28 DEG C, cultivates 8～72h；Transfer into malt extract liquid training
Amplification Culture in foster base, pH is 4.5, and cultivation temperature is 28 DEG C, cultivates 48～72h, obtains two grades of kinds of yeast
Sub- liquid；Finally yeast secondary seed solution is transferred in fermentation tank, pH is 4.5, cultivation temperature is 28 DEG C,
Rotating speed 80r/min, cultivates 48～72h, that is, make saccharomycete three-level seed liquor.
Further, the bent preparation of the volume branch Mucor seed is to take volume branch Mucor in the culture of PDA test tube slants,
Cultivation temperature is 28 DEG C, cultivates 72～116h；Transfer Amplification Culture in wheat bran solid medium, culture
Temperature is 30 DEG C, cultivates 72～116h, that is, make mould function seed bent.
In sum, as a result of above-mentioned technical proposal, the invention has the beneficial effects as follows：
1st, the present invention utilizes the powder rice Chinese caterpillar fungus culture medium of pupa containing cicada, inoculation high cordycepin Cordyceps militaris spawn to obtain
Chinese caterpillar fungus culture medium is obtained, its available nutrient is stable, content is high as raw material, using advanced fermentation process,
Cordycepin in culture medium, Cordyceps sinensis polysaccharide can be used for and Cordyceps militaris is starched in base liquor, with change Fei Weibao
Effect.
2nd, the present invention to koji inoculation of medium bacillus subtilis seed liquor, saccharomyces cerevisiae seed liquor,
Volume branch Mucor seed is bent, improves the quality of high temperature Daqu, improves the quality and mouthfeel of Luzhou-flavor health liquor,
Produced former wine Jing wine body design centre professional person judges, and its " giving off a strong fragrance " mouthfeel is projected, and is greatly improved
" giving off a strong fragrance " quality of giving off a strong fragrance white wine.
3rd, the production method of Luzhou-flavor health-care spirit of the present invention be using feature glycogen compound sugar as flavor enhancement,
The medicinal materials such as cicada pupa grass, the fruit of Chinese wolfberry are prepared into baste, most after Jing blend and produce Luzhou-flavor health-care spirit, most
Whole wine body is golden yellow, and delicate mouthfeel, giving off a strong fragrance is mellow, often drinks the drinking utensils and is improved immunity of organisms, antioxygen
Change, suppress the functions such as pathogen, protection liver, reducing blood lipid, huge economic and society can be brought for enterprise
Benefit.
Specific embodiment
All features disclosed in this specification, or disclosed all methods or during the step of, except mutual
Beyond the feature mutually repelled and/or step, can combine by any way.
Any feature disclosed in this specification (including any accessory claim, summary), except non-specifically
Narration, can alternative features equivalent by other or with similar purpose replaced.That is, except non-specifically is chatted
State, each feature is an example in a series of equivalent or similar characteristics.
Embodiment 1
A kind of method that utilization Chinese caterpillar fungus culture medium prepares Luzhou-flavor health-care spirit, comprises the steps：
Step S1, using natural cicada pupa powder+rice culture medium is made, and is inoculated with high cordycepin Cordyceps militaris spawn culture
60 days, Chinese caterpillar fungus culture medium, and fruiting bodies of cordyceps militaris are obtained, dried stand-by；
Wherein, the Chinese caterpillar fungus culture medium adopts 1.2 grams+rice of natural cicada pupa powder, 40 grams/750ml blake bottles,
Add water 60 grams, 120 DEG C of high-temperature pressures sterilizing 9h of Jing are cooled to normal temperature, and aseptic lower operation is inoculated with the high worms of 4ml
Careless element Cordyceps militaris spawn, 16～20 DEG C of Jing is cultivated 60 days, Jing thermal stimulations, plus forced ventilation, controls humidity
85～90%, 500lux illumination is used, Chinese caterpillar fungus culture medium, and fruiting bodies of cordyceps militaris are obtained, dry stand-by.
Step S2, Chinese caterpillar fungus culture medium magma base liquor is made up of following steps：Raw material proportioning～in advance moisten spice～
Pre- grain～accumulation culture～pit of steaming is fermented～evaporates wine～storage；
Wherein, the raw material proportioning of the Chinese caterpillar fungus culture medium magma base liquor is：By red sorghum, Cordyceps militaris powder,
Chinese caterpillar fungus culture medium, rice husk and rice press following weight：400 parts of red sorghum, 20 parts of Cordyceps militaris powder,
500 parts of Chinese caterpillar fungus culture medium, 200 parts of rice, 220 parts of rice husk, the red sorghum in the raw material must Jing machines
Tool grinds so as to tough and tensile cell wall rupture, beneficial to boiling gelatinization, it is desirable to be broken into 4～6 lobes, and Jing is crushed
Red sorghum afterwards, uses 40～50 DEG C that are inventory 18～20% of hot water material moistening before operation, then adds appropriate
Cold water mixes rice steamer thoroughly, 10 minutes after sulks, goes out rice steamer and raises cool stand-by, and rice is steamed in clear soup 10min, rice husk steamed 100
Min, 100 DEG C of temperature of steaming in clear soup, steam pressure 0.3Mpa.
Pre- profit spice is that raw material is sufficiently mixed in proportion into spice in mixer, and spice process adds in right amount water,
50 DEG C of warm water of addition, the addition water yield is the 60% of material quantity, and the pre- profit spice time is 3h.
The pre- grain that steams is that, by pre- profit spice be steamed in pot grain, uncap steaming 50～80min of grain, and boiling terminates after addition water,
Spreading-and-cooling machine spreading for cooling is delivered to, 60～100 DEG C of pulp-water temperature, pulp-water consumption is the 5～30% of grain unstrained spirits amount, obtains
Grain unstrained spirits.
Grain unstrained spirits piles up culture, and grain unstrained spirits adds bent and koji culture medium after spreading for cooling, plus after using mesh-belt conveying to piling up
Incubator piles up culture, piles up 18～62 DEG C of temperature, 40～80cm of piling height, 24～96h of incubation time；
Wherein, song is made up of following components weight portion：400 parts of wheat bran, 200 parts of high temperature Daqu, koji culture
Base is made up of following raw material weight ratio：50% wheat, 40% pea and 10% barley, bent and koji culture medium
Gross mass for grain unstrained spirits quality 5%.
Koji culture medium is blended uniformly by 50% wheat, 40% pea and 10% barley, and 40 mesh are crossed after crushing
Sieve, granular size thickness half and half adds water uniform, and water content reaches 43～45%, steps on song and tracks tramping flat, curved billet
Enter the room, about 3 millimeters of bent spacing lower floor, 5～6 millimeters of upper strata suitably beats a little bright depending on season, temperature and deep closet
Slurry, frame bavin between layers will be laid flat, and close door and window so as to breed；After curved billet is entered the room, wild mother,
Mould natural propagation, it is ensured that heat up, product temperature reaches as high as 55 DEG C, and quality requirement fermentation is saturating, crust brown,
There is a white zebra point, section is in brown color, without raw slightly acescency, 3～6 days；After the fermentation phase terminates, stand
A hydrofuge is put, three layers of mushroom spawn removes part aqueous vapor, receipts fresh air changed, beneficial to the wild starter of mould
Flourish, puts door and dries in the air bent 12 hours, and the wheat koji bred still needs to heat insulating culture.By the day for entering room
Rise 15 days or so, weigh daily once, every time weightlessness is advisable with 2 liang or so.The change of temperature has as follows will
Ask：
Tide-person's stage：From a beginning 5～7 days is put, product temperature is more than 50 DEG C, and room temperature is lower than product temperature 2～3 degree,
Have the globule on windowpane, it is indoor wetter vexed, put the behind the door the 3rd day three layers make four layers into.Full fire：
Typically can maintain 10 days or so, product temperature is more than 50 DEG C, and room temperature is lower than product temperature 3～4 DEG C, frame it is high five layers with
Upper regulation product temperature；Fiery stage afterwards：General also only 10 days or so, product temperature was maintained at more than 45 DEG C, between song from
Progressively tighten until lower bavin code is bent to squeeze fire.The bent inoculation method of bulk fire, with general fritter song, simply
Main fermentation temperature higher (56～60 DEG C), incubation time is longer.
Must be along at turning in knee-piece, in outer turn when turning over song, bottom tune is upper, raise bottom.During last crowded fire,
Can not be incubated such as door and window past tense, can enclose in song plus cover degree or with straw bag wrap up in insulation.Before preventing in tribute processed
Phase product jump in temperature, not out, shell is hard to there is section black circle, the raw heart to bent interior moisture evaporation, and hydrogen is in temperature
Equilibrium is required in the grasp of degree, door and window is opened and closed in good time.
Bent ripe management：During the bent close maturity period, moisture content 16～20% begins to pile up and squeezes fire；It is ripe bent
Warehouse-in moisture：Summer 15～16%, spring 16～17%；The unsuitable tension of the bent stacking of warehouse-in, should leave sky
Gap wind-tunnel, it is bent preferably with herringbone heap, in order to avoid anti-heat；Ripe bent use：Preproduction sample is chemically examined and individual
The oral examination of other pond is used, so as to bent performance is grasped, it is determined that rational with bent amount.
Bent quality index：Organoleptic indicator：Section color and luster is homogeneous, in yellowish-brown, without pyrosphere, black circle, tool
There is the peat-reek of wheat koji, without other different miscellaneous tastes；Physical and chemical index：Moisture is with bulk song 16～17%, and fritter is bent
14～16% are degree, fermentation rate 0.02 gram/48 hours；Conversion coefficient with 200～250 milligrams of glucose of bulk song/
Gram bent hour, 300～350 milligrams of glucose of fritter song/gram bent hour.0.4～0.5 milligram of grape of fermentation rate
Sugar/gram bent hour.
Wherein, in koji culture medium, bacillus subtilis seed liquor, saccharomyces cerevisiae seed liquor, volume branch Mucor
The inoculum concentration that seed is bent, traditional high temperature song is female is respectively by percentage to the quality 1%, 1%, 1% and 0.1%,
The bacillus subtilis seed liquor is three-level seed liquor, is that to take bacillus subtilis oblique in bouillon agar test tube
Face medium culture, cultivation temperature is 37 DEG C, cultivates 48～72h；Transfer into the training of beef extract-peptone liquid
Amplification Culture in foster base, pH value 7.0, cultivation temperature is 37 DEG C, cultivates 48～72h, makes two grades of bacterium
Seed liquor；Bacterium secondary seed solution is transferred in fermentation tank, using beef extract-peptone fluid nutrient medium again
Secondary Amplification Culture, pH value 7.0, cultivation temperature is 37 DEG C, and rotating speed 80r/min cultivates 48～72h, i.e.,
Make bacillus subtilis three-level seed liquor.
The saccharomyces cerevisiae seed liquor is three-level seed liquor, is to take saccharomyces cerevisiae in wort agar test tube slant
Medium culture, cultivation temperature is 28 DEG C, cultivates 8～72h；Transfer and expand in malt juice liquid medium
Big culture, pH is 4.5, and cultivation temperature is 28 DEG C, cultivates 48～72h, obtains yeast secondary seed solution；Most
Yeast secondary seed solution is transferred in fermentation tank afterwards, pH is 4.5, cultivation temperature is 28 DEG C, rotating speed
80r/min, cultivates 48～72h, that is, make saccharomycete three-level seed liquor.
The bent preparation of the volume branch Mucor seed is to take volume branch Mucor in the culture of PDA test tube slants, cultivation temperature
For 28 DEG C, 72～116h is cultivated；Transfer Amplification Culture in wheat bran solid medium, cultivation temperature is 30 DEG C,
72～116h of culture, that is, make mould function seed bent.
Pit fermentation is will to pile up the grain unstrained spirits Jing mesh-belt conveyings after culture to transfer pond, enters and require before pit at cellar for storing things
Diapire drench 40 degree or sos of wine 20～30 jin, a traditional unit of weight of low wine, store bottom spread some rice husks and 3～5 jin song powder,
Contribute to fermentation, a little water are suitably spilt at the cellar for storing things bottom of new hot fermentation mud, and pit seals 1.5～2 cun of thickness using mudding,
Fermentation 14～70 days, obtains fermented grain；Grain unstrained spirits grain unstrained spirits enters will be shakeout behind cellar for storing things, enter to store acidity 1.8～2.2, grain unstrained spirits
Content of starch 20～22%, grain unstrained spirits enters to store moisture 55.5～56.5%, fermented grain go out to store acidity up to 3.4 with
On, fermented grain goes out to store moisture 63～64%.
Wherein, the cellar for storing things heelpiece of new hot fermentation mud has the fermentation chi of mud 0.9～1, the preparation of the mud that ferments：With weight hundred
Divide ratio meter, on the hot summer days neutral or subacidity cohesive soil 70～90%, addition aged pit mud skin 10～20%, Huang are selected
Water 10%, wheat bran 1%, ammoniacal liquor 1%, potassium dihydrogen phosphate 0.02%, urea 0.02% and low wine 2%, mix thoroughly
Sealed fermenting one month.
It is to be grabbed fermented grain by grab bucket to be delivered to steaming bucket into guipure to evaporate wine, and boiling goes out former wine, steam pressure 0.01～
0.3Mpa, 38～42 DEG C of stream wine temperature；By liquor base storage 3 years, " giving off a strong fragrance " type Chinese caterpillar fungus culture medium is obtained former
Slurry base liquor.
Step S3, using feature glycogen compound sugar as flavor enhancement, by percentage to the quality, by 0.5% pupa worm
Grass, 1% fruit of Chinese wolfberry, 98.5% water prepare baste, finally, by the Chinese caterpillar fungus culture medium obtained in step S2
Magma base liquor, with 30% Chinese caterpillar fungus culture medium magma base liquor, 70% baste and 0.15% flavor enhancement Jing life is blent
Output Luzhou-flavor health-care spirit.
Embodiment 2
A kind of method that utilization Chinese caterpillar fungus culture medium prepares Luzhou-flavor health-care spirit, comprises the steps：
Step S1, using natural cicada pupa powder+rice culture medium is made, and is inoculated with high cordycepin Cordyceps militaris spawn culture
60 days, Chinese caterpillar fungus culture medium, and fruiting bodies of cordyceps militaris are obtained, dried stand-by.
Wherein, the Chinese caterpillar fungus culture medium adopts 1.2 grams+rice of natural cicada pupa powder, 40 grams/750ml blake bottles,
Add water 60 grams, 120 DEG C of high-temperature pressures sterilizing 9h of Jing are cooled to normal temperature, and aseptic lower operation is inoculated with the high worms of 4ml
Careless element Cordyceps militaris spawn, 16～20 DEG C of Jing is cultivated 60 days, Jing thermal stimulations, plus forced ventilation, controls humidity
85～90%, 500lux illumination is used, Chinese caterpillar fungus culture medium, and fruiting bodies of cordyceps militaris are obtained, dry stand-by.
Step S2, Chinese caterpillar fungus culture medium magma base liquor is made up of following steps：Raw material proportioning～in advance moisten spice～
Pre- grain～accumulation culture～pit of steaming is fermented～evaporates wine～storage.
Wherein, the raw material proportioning of the Chinese caterpillar fungus culture medium magma base liquor is：By red sorghum, Cordyceps militaris powder,
Chinese caterpillar fungus culture medium, rice husk and rice press following weight：300 parts of red sorghum, 10 parts of Cordyceps militaris powder,
400 parts of Chinese caterpillar fungus culture medium, 100 parts of rice, 100 parts of rice husk, the red sorghum in the raw material must Jing machines
Tool grinds so as to tough and tensile cell wall rupture, beneficial to boiling gelatinization, it is desirable to be broken into 4～6 lobes, and Jing is crushed
Red sorghum afterwards, uses 40～50 DEG C that are inventory 18～20% of hot water material moistening before operation, then adds appropriate
Cold water mixes rice steamer thoroughly, 10 minutes after sulks, goes out rice steamer and raises cool stand-by, and rice is steamed in clear soup 5min, and rice husk is steamed in clear soup 60min,
Steamed temperature 60 C, steam pressure 0.01Mpa.
Pre- profit spice is that raw material is sufficiently mixed in proportion into spice in mixer, and spice process adds in right amount water,
40 DEG C of warm water of addition, the addition water yield is the 20% of material quantity, and the pre- profit spice time is 2h.
The pre- grain that steams is that, by pre- profit spice be steamed in pot grain, uncap steaming 50～80min of grain, and boiling terminates after addition water,
Spreading-and-cooling machine spreading for cooling is delivered to, 60～100 DEG C of pulp-water temperature, pulp-water consumption is the 5～30% of grain unstrained spirits amount, obtains
Grain unstrained spirits.
Grain unstrained spirits piles up culture, and grain unstrained spirits adds bent and koji culture medium after spreading for cooling, plus after using mesh-belt conveying to piling up
Incubator piles up culture, piles up 18～62 DEG C of temperature, 40～80cm of piling height, 24～96h of incubation time；
Wherein, song is made up of following components weight portion：200 parts of wheat bran, 100 parts of high temperature Daqu, koji culture medium
It is made up of following raw material weight ratio：50% wheat, 40% pea and 10% barley, bent and koji culture medium
Gross mass is the 5% of grain unstrained spirits quality.
The koji culture medium is blended uniform, mistake after crushing by 50% wheat, 40% pea and 10% barley
40 mesh sieves, granular size thickness half and half adds water uniform, and water content reaches 43～45%, steps on song and tracks tramping and steps on flat,
Curved billet is entered the room, about 3 millimeters of bent spacing lower floor, and 5～6 millimeters of upper strata is suitably beaten depending on season, temperature and deep closet
A little bright slurries, frame bavin between layers will be laid flat, and close door and window so as to breed；It is wild after curved billet is entered the room
Female, mould natural propagation, it is ensured that heat up, product temperature reaches as high as 55 DEG C, and quality requirement fermentation is saturating, crust palm fibre
Color, there is a white zebra point, and section is in brown color, without raw slightly acescency, 3～6 days；After the fermentation phase terminates,
A hydrofuge is put immediately, and three layers of mushroom spawn removes part aqueous vapor, receipts fresh air changed, beneficial to the wild starter of mould
Flourish, put door and dry in the air bent 12 hours, the wheat koji bred still needs to heat insulating culture.By enter room it
Day rises 15 days or so, weighs daily once, and every time weightlessness is advisable with 2 liang or so.The change of temperature has as follows
Require：
Tide-person's stage：From a beginning 5～7 days is put, product temperature is more than 50 DEG C, and room temperature is lower than product temperature 2～3 degree,
Have the globule on windowpane, it is indoor wetter vexed, put the behind the door the 3rd day three layers make four layers into.Full fire：
Typically can maintain 10 days or so, product temperature is more than 50 DEG C, and room temperature is lower than product temperature 3～4 DEG C, frame it is high five layers with
Upper regulation product temperature；Fiery stage afterwards：General also only 10 days or so, product temperature was maintained at more than 45 DEG C, between song from
Progressively tighten until lower bavin code is bent to squeeze fire.The bent inoculation method of bulk fire, with general fritter song, simply
Main fermentation temperature higher (56～60 DEG C), incubation time is longer.
Must be along at turning in knee-piece, in outer turn when turning over song, bottom tune is upper, raise bottom.During last crowded fire,
Can not be incubated such as door and window past tense, can enclose in song plus cover degree or with straw bag wrap up in insulation.Before preventing in tribute processed
Phase product jump in temperature, not out, shell is hard to there is section black circle, the raw heart to bent interior moisture evaporation, and hydrogen is in temperature
Equilibrium is required in the grasp of degree, door and window is opened and closed in good time.
Bent ripe management：During the bent close maturity period, moisture content 16～20% begins to pile up and squeezes fire；It is ripe bent
Warehouse-in moisture：Summer 15～16%, spring 16～17%；The unsuitable tension of the bent stacking of warehouse-in, should leave sky
Gap wind-tunnel, it is bent preferably with herringbone heap, in order to avoid anti-heat；Ripe bent use：Preproduction sample is chemically examined and individual
The oral examination of other pond is used, so as to bent performance is grasped, it is determined that rational with bent amount.
Bent quality index：Organoleptic indicator：Section color and luster is homogeneous, in yellowish-brown, without pyrosphere, black circle, tool
There is the peat-reek of wheat koji, without other different miscellaneous tastes；Physical and chemical index：Moisture is with bulk song 16～17%, and fritter is bent
14～16% are degree, fermentation rate 0.02 gram/48 hours；Conversion coefficient with 200～250 milligrams of glucose of bulk song/
Gram bent hour, 300～350 milligrams of glucose of fritter song/gram bent hour, 0.4～0.5 milligram of grape of fermentation rate
Sugar/gram bent hour.
Wherein, in koji culture medium, bacillus subtilis seed liquor, saccharomyces cerevisiae seed liquor, volume branch Mucor
The inoculum concentration that seed is bent, traditional high temperature song is female is respectively by percentage to the quality 1%, 1%, 1% and 0.1%,
The bacillus subtilis seed liquor is three-level seed liquor, is that to take bacillus subtilis oblique in bouillon agar test tube
Face medium culture, cultivation temperature is 37 DEG C, cultivates 48～72h；Transfer into the training of beef extract-peptone liquid
Amplification Culture in foster base, pH value 7.0, cultivation temperature is 37 DEG C, cultivates 48～72h, makes two grades of bacterium
Seed liquor；Bacterium secondary seed solution is transferred in fermentation tank, using beef extract-peptone fluid nutrient medium again
Secondary Amplification Culture, pH value 7.0, cultivation temperature is 37 DEG C, and rotating speed 80r/min cultivates 48～72h, i.e.,
Make bacillus subtilis three-level seed liquor.
The saccharomyces cerevisiae seed liquor is three-level seed liquor, is to take saccharomyces cerevisiae in wort agar test tube slant
Medium culture, cultivation temperature is 28 DEG C, cultivates 8～72h；Transfer and expand in malt juice liquid medium
Big culture, pH is 4.5, and cultivation temperature is 28 DEG C, cultivates 48～72h, obtains yeast secondary seed solution；Most
Yeast secondary seed solution is transferred in fermentation tank afterwards, pH is 4.5, cultivation temperature is 28 DEG C, rotating speed
80r/min, cultivates 48～72h, that is, make saccharomycete three-level seed liquor.
The bent preparation of the volume branch Mucor seed is to take volume branch Mucor in the culture of PDA test tube slants, cultivation temperature
For 28 DEG C, 72～116h is cultivated；Transfer Amplification Culture in wheat bran solid medium, cultivation temperature is 30 DEG C,
72～116h of culture, that is, make mould function seed bent.
Pit fermentation is will to pile up the grain unstrained spirits Jing mesh-belt conveyings after culture to transfer pond, enters and require before pit at cellar for storing things
Diapire drench 40 degree or sos of wine 20～30 jin, a traditional unit of weight of low wine, store bottom spread some rice husks and 3～5 jin song powder,
Contribute to fermentation, a little water are suitably spilt at the cellar for storing things bottom of new hot fermentation mud, and pit seals 1.5～2 cun of thickness using mudding,
Fermentation 14 days, obtains fermented grain；Grain unstrained spirits enters will be shakeout behind cellar for storing things, enter to store acidity 1.8～2.2, and the starch of grain unstrained spirits contains
20～22%, grain unstrained spirits enters to store moisture 55.5～56.5% to amount, and fermented grain goes out to store acidity up to more than 3.4, fermented grain
Go out to store moisture 63～64%.
Wherein, the cellar for storing things heelpiece of new hot fermentation mud has the fermentation chi of mud 0.9～1, the preparation of the mud that ferments：With weight hundred
Divide ratio meter, on the hot summer days neutral or subacidity cohesive soil 70～90%, addition aged pit mud skin 10～20%, Huang are selected
Water 10%, wheat bran 1%, ammoniacal liquor 1%, potassium dihydrogen phosphate 0.02%, urea 0.02% and low wine 2%, mix thoroughly
Sealed fermenting one month.
It is to be grabbed fermented grain by grab bucket to be delivered to steaming bucket into guipure to evaporate wine, and boiling goes out former wine, steam pressure 0.01～
0.3Mpa, 38～42 DEG C of stream wine temperature；By liquor base storage 3 years, " giving off a strong fragrance " type Chinese caterpillar fungus culture medium is obtained former
Slurry base liquor.
Step S3, using feature glycogen compound sugar as flavor enhancement, by percentage to the quality, by 0.5% pupa worm
Grass, 1% fruit of Chinese wolfberry, 98.5% water prepare baste, by the Chinese caterpillar fungus culture medium magma base obtained in step S2
Wine, blent with 30% Chinese caterpillar fungus culture medium magma base liquor, 70% baste and 0.15% flavor enhancement Jing produce it is dense
Odor type health-care spirit.
Embodiment 3
A kind of method that utilization Chinese caterpillar fungus culture medium prepares Luzhou-flavor health-care spirit, comprises the steps：
Step S1, using natural cicada pupa powder+rice culture medium is made, and is inoculated with high cordycepin Cordyceps militaris spawn culture
60 days, Chinese caterpillar fungus culture medium, and fruiting bodies of cordyceps militaris are obtained, dried stand-by；
Wherein, the Chinese caterpillar fungus culture medium adopts 1.2 grams+rice of natural cicada pupa powder, 40 grams/750ml blake bottles,
Add water 60 grams, 120 DEG C of high-temperature pressures sterilizing 9h of Jing are cooled to normal temperature, and aseptic lower operation is inoculated with the high worms of 4ml
Careless element Cordyceps militaris spawn, 16～20 DEG C of Jing is cultivated 60 days, Jing thermal stimulations, plus forced ventilation, controls humidity
85～90%, 500lux illumination is used, Chinese caterpillar fungus culture medium, and fruiting bodies of cordyceps militaris are obtained, dry stand-by.
Step S2, Chinese caterpillar fungus culture medium magma base liquor is made up of following steps：Raw material proportioning～in advance moisten spice～
Pre- grain～accumulation culture～pit of steaming is fermented～evaporates wine～storage；
Wherein, the raw material proportioning of the Chinese caterpillar fungus culture medium magma base liquor is：By red sorghum, Cordyceps militaris powder,
Chinese caterpillar fungus culture medium, rice husk and rice press following weight：350 parts of red sorghum, 15 parts of Cordyceps militaris powder,
450 parts of Chinese caterpillar fungus culture medium, 150 parts of rice, 160 parts of rice husk, the red sorghum in the raw material must Jing machines
Tool grinds so as to tough and tensile cell wall rupture, and beneficial to boiling gelatinization, but broken thickness is appropriate, typically
Broken 4～6 lobes are required, red sorghum after crushing, with being 40～50 DEG C of inventory 18～20% before operation
Hot water material moistening, then add appropriate cold water mix rice steamer thoroughly, 10 minutes after sulks, go out rice steamer and raise cool stand-by, rice is clear
8min is steamed, rice husk steam in clear soup 80min, steamed 80 DEG C of temperature, steam pressure 0.2Mpa.
Pre- profit spice is that raw material is sufficiently mixed in proportion into spice in mixer, and spice process adds in right amount water,
45 DEG C of warm water of addition, the addition water yield is the 40% of material quantity, and the pre- profit spice time is 2.5h.
The pre- grain that steams is that, by pre- profit spice be steamed in pot grain, uncap steaming 50～80min of grain, and boiling terminates after addition water,
Spreading-and-cooling machine spreading for cooling is delivered to, 60～100 DEG C of pulp-water temperature, pulp-water consumption is the 5～30% of grain unstrained spirits amount, obtains
Grain unstrained spirits.
Grain unstrained spirits piles up culture, and grain unstrained spirits adds bent and koji culture medium after spreading for cooling, plus after using mesh-belt conveying to piling up
Incubator piles up culture, piles up 18～62 DEG C of temperature, 40～80cm of piling height, 24～96h of incubation time；
Wherein, song is made up of following components weight portion：300 parts of wheat bran, 150 parts of high temperature Daqu, koji culture medium
It is made up of following raw material weight ratio：50% wheat, 40% pea and 10% barley, bent and koji culture medium
Gross mass is the 5% of grain unstrained spirits quality.
The koji culture medium is blended uniform, mistake after crushing by 50% wheat, 40% pea and 10% barley
40 mesh sieves, granular size thickness half and half adds water uniform, and water content reaches 43～45%, steps on song and tracks tramping and steps on flat,
Curved billet is entered the room, about 3 millimeters of bent spacing lower floor, and 5～6 millimeters of upper strata is suitably beaten depending on season, temperature and deep closet
A little bright slurries, frame bavin between layers will be laid flat, and close door and window so as to breed；It is wild after curved billet is entered the room
Female, mould natural propagation, it is ensured that heat up, product temperature reaches as high as 55 DEG C, and quality requirement fermentation is saturating, crust palm fibre
Color, there is a white zebra point, and section is in brown color, without raw slightly acescency, 3～6 days；After the fermentation phase terminates,
A hydrofuge is put immediately, and three layers of mushroom spawn removes part aqueous vapor, receipts fresh air changed, beneficial to the wild starter of mould
Flourish, put door and dry in the air bent 12 hours, the wheat koji bred still needs to heat insulating culture.By enter room it
Day rises 15 days or so, weighs daily once, and every time weightlessness is advisable with 2 liang or so.The change of temperature has as follows
Require：
Tide-person's stage：From a beginning 5～7 days is put, product temperature is more than 50 DEG C, and room temperature is lower than product temperature 2～3 degree,
Have the globule on windowpane, it is indoor wetter vexed, put the behind the door the 3rd day three layers make four layers into.Full fire：
Typically can maintain 10 days or so, product temperature is more than 50 DEG C, and room temperature is lower than product temperature 3～4 DEG C, frame it is high five layers with
Upper regulation product temperature；Fiery stage afterwards：General also only 10 days or so, product temperature was maintained at more than 45 DEG C, between song from
Progressively tighten until lower bavin code is bent to squeeze fire.The bent inoculation method of bulk fire, with general fritter song, simply
Main fermentation temperature higher (56～60 DEG C), incubation time is longer.
Must be along at turning in knee-piece, in outer turn when turning over song, bottom tune is upper, raise bottom.During last crowded fire,
Can not be incubated such as door and window past tense, can enclose in song plus cover degree or with straw bag wrap up in insulation.Before preventing in tribute processed
Phase product jump in temperature, not out, shell is hard to there is section black circle, the raw heart to bent interior moisture evaporation, and hydrogen is in temperature
Equilibrium is required in the grasp of degree, door and window is opened and closed in good time.
Bent ripe management：During the bent close maturity period, moisture content 16～20% begins to pile up and squeezes fire；It is ripe bent
Warehouse-in moisture：Summer 15～16%, spring 16～17%；The unsuitable tension of the bent stacking of warehouse-in, should leave sky
Gap wind-tunnel, it is bent preferably with herringbone heap, in order to avoid anti-heat；Ripe bent use：Preproduction sample is chemically examined and individual
The oral examination of other pond is used, so as to bent performance is grasped, it is determined that rational with bent amount.
Bent quality index：Organoleptic indicator：Section color and luster is homogeneous, in yellowish-brown, without pyrosphere, black circle, tool
There is the peat-reek of wheat koji, without other different miscellaneous tastes；Physical and chemical index：Moisture is with bulk song 16～17%, and fritter is bent
14～16% are degree, fermentation rate 0.02 gram/48 hours；Conversion coefficient with 200～250 milligrams of glucose of bulk song/
Gram bent hour, 300～350 milligrams of glucose of fritter song/gram bent hour, 0.4～0.5 milligram of grape of fermentation rate
Sugar/gram bent hour.
Wherein, in koji culture medium, bacillus subtilis seed liquor, saccharomyces cerevisiae seed liquor, volume branch Mucor
The inoculum concentration that seed is bent, traditional high temperature song is female is respectively by percentage to the quality 1%, 1%, 1% and 0.1%,
The bacillus subtilis seed liquor is three-level seed liquor, is that to take bacillus subtilis oblique in bouillon agar test tube
Face medium culture, cultivation temperature is 37 DEG C, cultivates 48～72h；Transfer into the training of beef extract-peptone liquid
Amplification Culture in foster base, pH value 7.0, cultivation temperature is 37 DEG C, cultivates 48～72h, makes two grades of bacterium
Seed liquor；Bacterium secondary seed solution is transferred in fermentation tank, using beef extract-peptone fluid nutrient medium again
Secondary Amplification Culture, pH value 7.0, cultivation temperature is 37 DEG C, and rotating speed 80r/min cultivates 48～72h, i.e.,
Make bacillus subtilis three-level seed liquor.
The saccharomyces cerevisiae seed liquor is three-level seed liquor, is to take saccharomyces cerevisiae in wort agar test tube slant
Medium culture, cultivation temperature is 28 DEG C, cultivates 8～72h；Transfer and expand in malt juice liquid medium
Big culture, pH is 4.5, and cultivation temperature is 28 DEG C, cultivates 48～72h, obtains yeast secondary seed solution；Most
Yeast secondary seed solution is transferred in fermentation tank afterwards, pH is 4.5, cultivation temperature is 28 DEG C, rotating speed
80r/min, cultivates 48～72h, that is, make saccharomycete three-level seed liquor.
The bent preparation of the volume branch Mucor seed is to take volume branch Mucor in the culture of PDA test tube slants, cultivation temperature
For 28 DEG C, 72～116h is cultivated；Transfer Amplification Culture in wheat bran solid medium, cultivation temperature is 30 DEG C,
72～116h of culture, that is, make mould function seed bent.
Pit fermentation is will to pile up the grain unstrained spirits Jing mesh-belt conveyings after culture to transfer pond, enters and require before pit at cellar for storing things
Diapire drench 40 degree or sos of wine 20～30 jin, a traditional unit of weight of low wine, store bottom spread some rice husks and 3～5 jin song powder,
Contribute to fermentation, a little water are suitably spilt at the cellar for storing things bottom of new hot fermentation mud, and pit seals 1.5～2 cun of thickness using mudding,
Fermentation 45 days, obtains fermented grain；Grain unstrained spirits enters will be shakeout behind cellar for storing things, enter to store acidity 1.8～2.2, and the starch of grain unstrained spirits contains
20～22%, grain unstrained spirits enters to store moisture 55.5～56.5% to amount, and fermented grain goes out to store acidity up to more than 3.4, fermented grain
Go out to store moisture 63～64%.
Wherein, the cellar for storing things heelpiece of new hot fermentation mud has the fermentation chi of mud 0.9～1, the preparation of the mud that ferments：With weight hundred
Divide ratio meter, on the hot summer days neutral or subacidity cohesive soil 70～90%, addition aged pit mud skin 10～20%, Huang are selected
Water 10%, wheat bran 1%, ammoniacal liquor 1%, potassium dihydrogen phosphate 0.02%, urea 0.02% and low wine 2%, mix thoroughly
Sealed fermenting one month.
It is to be grabbed fermented grain by grab bucket to be delivered to steaming bucket into guipure to evaporate wine, and boiling goes out former wine, steam pressure 0.01～
0.3Mpa, 38～42 DEG C of stream wine temperature；By liquor base storage 3 years, " giving off a strong fragrance " type Chinese caterpillar fungus culture medium is obtained former
Slurry base liquor.
Step S3, using feature glycogen compound sugar as flavor enhancement, by percentage to the quality, by 0.5% pupa worm
Grass, 1% fruit of Chinese wolfberry, 98.5% water prepare baste, finally, by the Chinese caterpillar fungus culture medium obtained in step S2
Magma base liquor, with 30% Chinese caterpillar fungus culture medium magma base liquor, 70% baste and 0.15% flavor enhancement Jing life is blent
Output Luzhou-flavor health-care spirit.
The present invention makees culture medium, inoculation high cordycepin Cordyceps militaris spawn culture 60 using natural cicada pupa powder+rice
My god, Chinese caterpillar fungus culture medium is obtained, dry stand-by；In proportion by red sorghum, Cordyceps militaris powder, Cordyceps militaris culture
Base, rice husk and rice add high mesophilic digestion Daqu, Jing to moisten spice～steaming grain～heap in advance as liquor-making raw material
Product culture～pit is fermented～evaporates wine～storage, storage 3 years；" giving off a strong fragrance " type is obtained according to the brewing method
Chinese caterpillar fungus culture medium magma base liquor, Jing and production white wine, using feature glycogen compound sugar as flavor enhancement, will
The medicinal materials such as cicada pupa grass, the fruit of Chinese wolfberry prepare baste, most after Jing blend and produce Luzhou-flavor health-care spirit.Finally
Wine body is golden yellow, and delicate mouthfeel, giving off a strong fragrance is mellow, often drink the drinking utensils be improved immunity of organisms, it is anti-oxidant,
Suppress the functions such as pathogen, protection liver, reducing blood lipid, huge economic and social benefit can be brought for enterprise.
Particular embodiments described above, has carried out entering one to the purpose of the present invention, technical scheme and beneficial effect
Step is described in detail, should be understood that the specific embodiment that the foregoing is only of the invention, and without
It is of the invention in limiting.The present invention expands to any new feature for disclosing in this manual or any new combination,
And the arbitrary new method that discloses or the step of process or any new combination.
Claims (16)
1. a kind of method that utilization Chinese caterpillar fungus culture medium prepares Luzhou-flavor health-care spirit, it is characterised in that including as follows
Step：
Step S1, using natural cicada pupa powder+rice culture medium is made, and is inoculated with high cordycepin Cordyceps militaris spawn culture
60 days, Chinese caterpillar fungus culture medium, and fruiting bodies of cordyceps militaris are obtained, dried stand-by；
Step S2, Chinese caterpillar fungus culture medium magma base liquor is made up of following steps：Raw material proportioning-in advance moistens spice-pre-
Steam grain-accumulation culture-pit to ferment-evaporate wine-storage；
The raw material proportioning of the Chinese caterpillar fungus culture medium magma base liquor is：By red sorghum, Cordyceps militaris powder, Cordyceps militaris
Culture medium, rice husk and rice press following weight：300～400 parts of red sorghum, Cordyceps militaris powder 10～20
Part, 400～500 parts of Chinese caterpillar fungus culture medium, 100～200 parts of rice, 100～220 parts of rice husk；
Step S3, using feature glycogen compound sugar as flavor enhancement, by percentage to the quality, by 0.5% pupa worm
Grass, 1% fruit of Chinese wolfberry, 98.5% water prepare baste, finally, by the Chinese caterpillar fungus culture medium obtained in step S2
Magma base liquor, with 30% Chinese caterpillar fungus culture medium magma base liquor, 70% baste and 0.15% flavor enhancement Jing life is blent
Output Luzhou-flavor health-care spirit.
2. the method that a kind of utilization Chinese caterpillar fungus culture medium as claimed in claim 1 prepares Luzhou-flavor health-care spirit, its
It is characterised by, the Chinese caterpillar fungus culture medium adopts 1.2 grams+rice of natural cicada pupa powder, 40 grams/750ml blake bottles,
Add water 60 grams, 120 DEG C of high-temperature pressures sterilizing 9h of Jing are cooled to normal temperature, and aseptic lower operation is inoculated with the high worms of 4ml
Careless element Cordyceps militaris spawn, 16～20 DEG C of Jing is cultivated 60 days, Jing thermal stimulations, plus forced ventilation, controls humidity
85～90%, 500lux illumination is used, Chinese caterpillar fungus culture medium, and fruiting bodies of cordyceps militaris are obtained, dry stand-by.
3. the method that a kind of utilization Chinese caterpillar fungus culture medium as claimed in claim 1 prepares Luzhou-flavor health-care spirit, its
It is characterised by that the red sorghum palpus Jing mechanical lappings in the raw material so as to tough and tensile cell wall rupture are beneficial to
Boiling is gelatinized, and red sorghum requires to be broken into 4～6 lobes, red sorghum after crushing, with to feed intake before operation
The hot water material moistening of 40～50 DEG C of amount 18～20%, then add appropriate cold water to mix rice steamer thoroughly, 10 minutes after sulks,
Go out rice steamer and raise cool stand-by, rice is steamed in clear soup 5～10min, rice husk is steamed in clear soup 60～100min, temperature 60 of steaming in clear soup～
100 DEG C, 0.01～0.3Mpa of steam pressure.
4. the method that a kind of utilization Chinese caterpillar fungus culture medium as described in claim 1 or 3 prepares Luzhou-flavor health-care spirit,
Characterized in that, in advance profit spice is that raw material is sufficiently mixed in proportion into spice in mixer, spice process is fitted
Amount adds water, adds 40～50 DEG C of warm water, adds the water yield for the 20～60% of material quantity, and the pre- profit spice time is
2～3h, forms pre- profit spice.
5. the method that a kind of utilization Chinese caterpillar fungus culture medium as claimed in claim 1 prepares Luzhou-flavor health-care spirit, its
It is characterised by, the pre- grain that steams is that, by pre- profit spice be steamed in pot grain, uncap steaming 50～80min of grain, and boiling terminates plus slurry
After water, spreading-and-cooling machine spreading for cooling is delivered to, 60～100 DEG C of pulp-water temperature, pulp-water consumption is the 5～30% of grain unstrained spirits amount,
Obtain grain unstrained spirits.
6. the method that a kind of utilization Chinese caterpillar fungus culture medium as claimed in claim 4 prepares Luzhou-flavor health-care spirit, its
It is characterised by, the pre- grain that steams is that, by pre- profit spice be steamed in pot grain, uncap steaming 50～80min of grain, and boiling terminates plus slurry
After water, spreading-and-cooling machine spreading for cooling is delivered to, 60～100 DEG C of pulp-water temperature, pulp-water consumption is the 5～30% of grain unstrained spirits amount,
Obtain grain unstrained spirits.
7. the one kind as described in claim 1,5,6 is arbitrary prepares Luzhou-flavor health-care spirit using Chinese caterpillar fungus culture medium
Method, it is characterised in that grain unstrained spirits will be obtained and piles up culture, grain unstrained spirits adds bent and koji culture medium after spreading for cooling,
Plus after using mesh-belt conveying to accumulation incubator pile up cultivate, pile up 18～62 DEG C of temperature, piling height 40～
80cm, 24～96h of incubation time；Wherein, song is made up of following components weight portion：200～400 parts of wheat bran,
100～200 parts of high temperature Daqu, koji culture medium is made up of following raw material weight ratio：50% wheat, 40%
Pea and 10% barley, the gross mass of bent and koji culture medium is the 5% of grain unstrained spirits quality.
8. the method that a kind of utilization Chinese caterpillar fungus culture medium as claimed in claim 1 prepares Luzhou-flavor health-care spirit, its
It is characterised by, pit fermentation is will to pile up the grain unstrained spirits Jing mesh-belt conveyings after culture to transfer pond, and entering will before pit
The diapire at cellar for storing things is asked to drench 20～30 jin, a traditional unit of weight of the low wine of 40 degree or so of wine, some rice husks and 3～5 jin are spread in cellar for storing things bottom
Qu Fen, contributes to fermentation, and a little water are suitably spilt at the cellar for storing things bottom of new hot fermentation mud, pit using mudding envelope thickness 1.5～
2 cun, ferment 14～70 days, obtain fermented grain；Grain unstrained spirits enters will be shakeout behind cellar for storing things, enter to store acidity 1.8～2.2, grain
20～22%, grain unstrained spirits enters to store moisture 55.5%～56.5% to the content of starch of unstrained spirits, and fermented grain goes out to store acidity up to 3.4
More than, fermented grain goes out to store moisture 63～64%.
9. the method that a kind of utilization Chinese caterpillar fungus culture medium as claimed in claim 7 prepares Luzhou-flavor health-care spirit, its
It is characterised by, pit fermentation is will to pile up the grain unstrained spirits Jing mesh-belt conveyings after culture to transfer pond, and entering will before pit
The diapire at cellar for storing things is asked to drench 20～30 jin, a traditional unit of weight of the low wine of 40 degree or so of wine, some rice husks and 3～5 jin are spread in cellar for storing things bottom
Qu Fen, contributes to fermentation, and a little water are suitably spilt at the cellar for storing things bottom of new hot fermentation mud, pit using mudding envelope thickness 1.5～
2 cun, ferment 14～70 days, obtain fermented grain；Grain unstrained spirits enters will be shakeout behind cellar for storing things, enter to store acidity 1.8～2.2, grain
20～22%, grain unstrained spirits enters to store moisture 55.5%～56.5% to the content of starch of unstrained spirits, and fermented grain goes out to store acidity up to 3.4
More than, fermented grain goes out to store moisture 63～64%.
10. as claimed in claim 8 or 9 a kind of utilization Chinese caterpillar fungus culture medium prepares the side of Luzhou-flavor health-care spirit
Method, it is characterised in that the cellar for storing things heelpiece of the new hot fermentation mud has the fermentation chi of mud 0.9～1, the preparation of the mud that ferments：
By weight percentage, in hot summer days selection neutrality or subacidity cohesive soil 70～90%, addition aged pit mud skin 10～
20%th, yellow water 10%, wheat bran 1%, ammoniacal liquor 1%, potassium dihydrogen phosphate 0.02%, urea 0.02% and low wine 2%,
Mix sealed fermenting thoroughly one month.
It is white that 11. one kind as described in claim 1,8,9 is arbitrary prepare Luzhou-flavor health care using Chinese caterpillar fungus culture medium
The method of wine, it is characterised in that fermented grain is grabbed by grab bucket and is delivered to steaming bucket into guipure, boiling goes out former wine, steams
0.01～0.3Mpa of steam pressure, 38～42 DEG C of stream wine temperature；By liquor base storage 3 years, " giving off a strong fragrance " type pupa is obtained
Culture medium of Cordyceps militaris magma base liquor.
The method that a kind of 12. utilization Chinese caterpillar fungus culture mediums as claimed in claim 7 prepare Luzhou-flavor health-care spirit,
Characterized in that, the koji culture medium is blended uniformly by 50% wheat, 40% pea and 10% barley,
40 mesh sieves are crossed after broken, granular size thickness half and half adds water uniform, and water content reaches 43～45%, steps on song
Track tramping flat, curved billet is entered the room, about 3 millimeters of bent spacing lower floor, 5～6 millimeters of upper strata, depending on season, temperature and
Deep closet suitably breaks a little bright slurries, and frame bavin between layers will be laid flat, and close door and window so as to breed；Curved billet enters
Behind room, wild female, mould natural propagation, it is ensured that heat up, product temperature reaches as high as 55 DEG C, quality requirement fermentation
Thoroughly, crust brown, there is a white zebra point, and section is in brown color, without raw slightly acescency, 3～6 days；Send out
After the ferment phase terminates, a hydrofuge is put immediately, three layers of mushroom spawn removes part aqueous vapor, changes receipts fresh air, is beneficial to
The flourish of the wild starter of mould, puts door and dries in the air bent 12 hours.
A kind of 13. utilization Chinese caterpillar fungus culture mediums as described in claim 7 or 12 prepare the side of Luzhou-flavor health-care spirit
Method, it is characterised in that the koji inoculation of medium bacillus subtilis seed liquor, saccharomyces cerevisiae seed
Liquid, the song mother for rolling up branch Mucor seed song and being obtained by the bent crushing of traditional high temperature Daqu finished product, wherein, it is withered
Careless bacillus seed liquor, saccharomyces cerevisiae seed liquor, volume branch Mucor seed are bent, traditional high temperature is bent female connects
Plant amount and be respectively 1%, 1%, 1% and 0.1% by percentage to the quality.
The method that a kind of 14. utilization Chinese caterpillar fungus culture mediums as claimed in claim 13 prepare Luzhou-flavor health-care spirit,
Characterized in that, the bacillus subtilis seed liquor is three-level seed liquor, it is to take bacillus subtilis in meat
Soup agar test tubes slant medium culture, cultivation temperature is 37 DEG C, cultivates 48～72h；Transfer into beef extract
Amplification Culture in peptone fluid nutrient medium, pH value 7.0, cultivation temperature is 37 DEG C, cultivates 48～72h,
Make bacterium secondary seed solution；Bacterium secondary seed solution is transferred in fermentation tank, using beef extract-peptone
Fluid nutrient medium Amplification Culture again, pH value 7.0, cultivation temperature is 37 DEG C, rotating speed 80r/min, culture 48～
72h, that is, make bacillus subtilis three-level seed liquor.
The method that a kind of 15. utilization Chinese caterpillar fungus culture mediums as claimed in claim 13 prepare Luzhou-flavor health-care spirit,
Characterized in that, the saccharomyces cerevisiae seed liquor is three-level seed liquor, it is to take saccharomyces cerevisiae in wort agar
Test tube slant medium culture, cultivation temperature is 28 DEG C, cultivates 8～72h；Transfer into malt extract liquid training
Amplification Culture in foster base, pH is 4.5, and cultivation temperature is 28 DEG C, cultivates 48～72h, obtains two grades of kinds of yeast
Sub- liquid；Finally yeast secondary seed solution is transferred in fermentation tank, pH is 4.5, cultivation temperature is 28 DEG C,
Rotating speed 80r/min, cultivates 48～72h, that is, make saccharomycete three-level seed liquor.
The method that a kind of 16. utilization Chinese caterpillar fungus culture mediums as claimed in claim 13 prepare Luzhou-flavor health-care spirit,
Characterized in that, the bent preparation of the volume branch Mucor seed is to take volume branch Mucor in the culture of PDA test tube slants,
Cultivation temperature is 28 DEG C, cultivates 72～116h；Transfer Amplification Culture in wheat bran solid medium, culture
Temperature is 30 DEG C, cultivates 72～116h, that is, make mould function seed bent.
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