CN1244577A - Technological process of aeration to and fermentation in liquid to make wine - Google Patents
Technological process of aeration to and fermentation in liquid to make wine Download PDFInfo
- Publication number
- CN1244577A CN1244577A CN 98118027 CN98118027A CN1244577A CN 1244577 A CN1244577 A CN 1244577A CN 98118027 CN98118027 CN 98118027 CN 98118027 A CN98118027 A CN 98118027A CN 1244577 A CN1244577 A CN 1244577A
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- technological process
- fermentation
- liquid
- aeration
- make wine
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- Micro-Organisms Or Cultivation Processes Thereof (AREA)
- Medicines Containing Material From Animals Or Micro-Organisms (AREA)
Abstract
The technological process of fermenting Xuezhijun Mushroom into wine includes the steps of static culture, oxygen enriching culture, homogenization and filtering, and saccarification by using active yeast, etc. Xuezhijiu Mushroom is cultured in the medium comprising corn powder, glucose, yeast powder, etc. The present invention has unique technological process, short flow-path, and quick benefit, and the product has the functions of resisting diseases and strengthening physique.
Description
The present invention relates to a kind of technical process of wine, particularly a kind of technical process of adopting the wine of liquid ventilation zymophyte system one-tenth.
At present, when adopting mycelium fermentation wine, need shaking table, shaking culture, fermentation time is long, and it is slower to produce effects, owing to exist such shortcoming and not widespread use.
Task of the present invention provides a kind of employing liquid ventilation fermentation thalline wine, and its fermentation time is short, and it is fast to produce effects.
The objective of the invention is to realize: leave standstill and cultivated 72 hours that---------active ferment---filters and---spares------can---finished product of sterilizing with saccharification 72 hours uniform filtration oxygenation aerated culture 120-168 hour by following flow process.What this invention was adopted is the new lucidum variety of latest find---blood sesame.Blood sesame cultivated material (weight %) Semen Maydis powder 1-5, glucose 1-3, yeast powder 0.3-0.7, potassium primary phosphate 0.1-0.5, sulfuric acid 0.1-0.3, peptone 0.1.
The present invention compares with other mycelium fermentation wine, the following advantage of tool:
1, technology is unique advanced, and fermentation time is shortened, and it is fast to produce effects.
2, adopt new bacterial strain---blood sesame (a kind of medicinal fungus that is of great rarity), the effect of disease-resistant body-building is arranged.
The useful motive of the present invention helps heart benefit arteries and veins, and reducing blood-fat is hypoglycemic, to regulating liver function, regulates immunologic function, and antitumor grade has multiple efficacies.
Claims (3)
1,---------active ferment---filters and---spares---sterilization---can---finished product with saccharification 72 hours uniform filtration oxygenation aerated culture 120-168 hour a kind of technological process that adopts aeration to and fermentation in liquid to make wine: leave standstill and cultivated 72 hours.
2, thalline according to claim 1 is characterized in that it is a kind of newfound lucidum variety---a blood sesame.
3, blood sesame bacterial strain according to claim 2 is characterized in that: cultivated material (weight %) Semen Maydis powder 1-5, glucose 1-3, yeast powder 0.3-0.7, potassium primary phosphate 0.1-0.5, sulfuric acid 0.1-0.3, peptone 0.1.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN 98118027 CN1244577A (en) | 1998-08-06 | 1998-08-06 | Technological process of aeration to and fermentation in liquid to make wine |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN 98118027 CN1244577A (en) | 1998-08-06 | 1998-08-06 | Technological process of aeration to and fermentation in liquid to make wine |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN1244577A true CN1244577A (en) | 2000-02-16 |
Family
ID=5225819
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN 98118027 Pending CN1244577A (en) | 1998-08-06 | 1998-08-06 | Technological process of aeration to and fermentation in liquid to make wine |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN1244577A (en) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1317382C (en) * | 2003-10-09 | 2007-05-23 | 河北大学 | Amauoderma rude liquid fermenting method and product obtained thereby |
| US7244456B2 (en) * | 2005-10-22 | 2007-07-17 | In Sung Lee | Mushroom wine |
-
1998
- 1998-08-06 CN CN 98118027 patent/CN1244577A/en active Pending
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1317382C (en) * | 2003-10-09 | 2007-05-23 | 河北大学 | Amauoderma rude liquid fermenting method and product obtained thereby |
| US7244456B2 (en) * | 2005-10-22 | 2007-07-17 | In Sung Lee | Mushroom wine |
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| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C02 | Deemed withdrawal of patent application after publication (patent law 2001) | ||
| WD01 | Invention patent application deemed withdrawn after publication | ||
| REG | Reference to a national code |
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