CN100352907C - Fermented aweto and wolfberry fruit wine and its making process - Google Patents
Fermented aweto and wolfberry fruit wine and its making process Download PDFInfo
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Abstract
The present invention relates to health wine with fermented aweto and Chinese wolfberry fruits and a preparation method thereof. Chinese wolfberry fruit wine is prepared by the former fermentation and the later fermentation of Chinese wolfberry fruits, mycelium and fermentation liquor are obtained by the submerged fermentation and the high speed centrifugation of Paecilomgces hepialli. The mycelium is steeped in high-grade wine to be refined and then is proportionally mixed with the Chinese wolfberry fruit wine, and serial wine with different ingredients and different tastes is prepared by the blending of the two kinds of wine with small amount of soft flavor type Qu wine; the content of cordycepin is more than or equal to 0.2 mg/L, and the sugar degree of the aweto is less than or equal to 20.0 g/L. The present invention has the advantages of reasonable recipe and scientific process; the health wine of the present invention can increase human bodies ' immunity, and have the obvious efficiency on kidney deficiency, qi deficiency, lung deficiency and cough and asthma; the health wine can strengthen bones and muscles, remove pest and tiredness, calm nerves and prevent the generation of tumors, etc., and can be on a par with the same kind of wine in the world.
Description
Technical field
The present invention relates to a kind of fruit wine and making method, relate in particular to a kind of ferment cordyceps sinensis, health lycium chinense and making method.
Background technology
At present, the health promoting wine of market sale be mostly with various fruit and vegetable materials, pharmacodynamic raw materials and famous and precious invigorant after alcohol-pickled, blend and form, thereby reach the effect of health care.But the fruit and vegetable materials that is adopted, pharmacodynamic raw materials and famous and precious invigorant fully do not extract whole effects, and when drinking, human body can not absorb fully.Cause very big waste like this, cause waste when not only fruit and vegetable materials, pharmacodynamic raw materials and famous and precious invigorant extract, and also can cause waste during absorption of human body.Pharmacodynamic raw materials and famous and precious invigorant, especially Cordyceps sinensis etc. cost an arm and a leg from the invigorant that occurring in nature is difficult to obtain, and resource-constrained, are difficult to satisfy people's demand.
Summary of the invention
Main purpose of the present invention is to address the above problem, and provides the wine brewing of a kind of fermented Cordyceps body and matrimony vine to blend into ferment cordyceps sinensis, health lycium chinense and the making method that has matrimony vine, Chinese caterpillar fungus effect concurrently.
The present invention obtains a large amount of mycelium by utilizing the peacilomyce hepiahi liquid submerged fermentation; utilize the height steeping in wine of writing music to put forward effective constituent again; the wine that leads to matrimony vine is blent then; obtain a kind of health promoting wine that improves mankind itself's immunologic function, strengthens resistance against diseases that has; and pass through suitability for industrialized production; produce the stable ferment cordyceps sinensis of active constituent content, health lycium chinense, and protected the wild cordyceps resource.
The technical solution adopted for the present invention to solve the technical problems is:
New fresh fructus lycii or dry wolfberry 5-20 part, sugared 2-8 part, MgSO
40.0425-0.0575 part, K
2HpO
40.1-0.5 the matrimony vine raw wine is made in part and the fermentation of water 71-93 part, adopts yeast saccharomyces cerevisiae (Saccharomges sp AS2.1151) as fermented bacterium.
Matrimony vine is pointed out in essentials of Matea Medica: matrimony vine has the moistening lung clearing liver, nourshing kidney benefit gas, and production of sperm is supporing yang, qi-restoratives labor, strengthening the bones and muscles is dispeled the wind, and effect such as make eye bright.Also having step-down, give birth to high white cell, is the first-class tonic in nourishing Yiyang.Matrimony vine is an immunostimulant, also is immunomodulator, and cancer cells is had restraining effect.
Adopt peacilomyce hepiahi (paecilomgces hepialicjen ACCC3.0355) to ferment and make Chinese caterpillar fungus raw wine and cordyceps sinensis fermentation liquor as fermented bacterium.
Slant medium is by weight murphy juice 17-26 part, sucrose 1.7-2.6 part, K
2HPO
40.255-0.39 part, MgSO
47H
2O0.1245-0.195 part, agar 1.245-1.95 part, VB
1Trace or murphy juice 6.8-10.4 part, sucrose 1.7-2.6 part, W-Gum 0.0425-0.065 part, dried silkworm chrysalis meal 0.85-1.3 part, peptone 0.34-0.52 part, (NH
4)
2SO
40.17-0.26 part, agar 1.25-2 part, pH 5.5-6.0.The shake-flask culture base is by weight peptone 0.5-2%, glucose 2-7%, K
2HPO
40.05-0.3%, MgSO
40.05-0.2%, live silkworm chrysalis 0.5-3%, growth hormone 0.32975-0.455ug%, pH5.0 add water to 100%.The seed tank culture base is by weight glucose 0.5-3%, sucrose 1-4%, wheat bran 2-6%, dregs of beans 0.5-2%, K
2HPO
40.1-0.6%, MgSO
47H
2O 0.05-0.2%, VB
1Trace adds water to 100%.Fermentation tank culture medium is by weight Semen Maydis powder 2-8%, sucrose 1-5%, CaHpO
40.2-0.7%, MgSO
47H
2O0.05-0.3%, yeast powder 0.4-0.9%, VB
1Trace adds water to 100%.
By weight with 12 ° of matrimony vine raw wine, 50 ° of cordyceps militaris liquor bases, 60 ° the bent wine of scent type is an amount of, sugar is an amount of and water blends into 25 °, 28 °, 38 ° finished wine in right amount.
By weight 12 ° of matrimony vine raw wine 30-50 parts, 50 ° of cordyceps militaris liquor base 15-40 parts, 60 ° of bent wine 3-10 of scent type parts, sugared 2-6 part and water 15-6 parts are blent into 25 ° of finished wine, 28 ° of finished wine and 38 ° of finished wine.
Adopt matrimony vine as major ingredient, zymophyte is adopted yeast saccharomyces cerevisiae (Saccharomges sp AS2.1151), and yeast saccharomyces cerevisiae is cultivated into distiller's yeast, and the flow process of making matrimony vine raw wine as shown in Figure 1.
Be made into 12 ° of matrimony vine raw wine, the warehouse-in stored for future use.
Adopt Chinese caterpillar fungus and peacilomyce hepiahi (paecilomgces hepialichen ACCC3.0355) bacterial classification mixed fermentation to make Chinese caterpillar fungus raw wine, cordyceps sinensis fermentation liquor and cordyceps militaris liquor base, the flow process of making Chinese caterpillar fungus raw wine, cordyceps sinensis fermentation liquor and Chinese caterpillar fungus base as shown in Figure 2.
Chinese caterpillar fungus raw wine and cordyceps sinensis fermentation liquor are configured to 50 ° of cordyceps militaris liquor bases, the warehouse-in stored for future use; Get 12 ° of matrimony vine raw wine, 50 ° of cordyceps militaris liquor bases, 60 ° of bent wine of scent type, sugar and water and blend into 25 ° of degree finished wine, 28 ° of degree finished wine and 38 ° of degree finished wine.
Yeast saccharomyces cerevisiae need become distiller's yeast from the slant tube bacterial classification through the several enlarged culturing to producing the yeast saccharomyces cerevisiae that uses, and enlarges 10-20 doubly at every turn, and its flow process as shown in Figure 3.
Matrimony vine carries out preceding ferment, by weight with new fresh fructus lycii or dry wolfberry after selecting materials, remove impurity, clear water washing decontamination, with 60-80 ℃ hot-water soak 10-15 minute.Matrimony vine after soaking is carried out fragmentation, the matrimony vine after broken at short notice 90-95% soaking.
Transferring juice in the broken matrimony vine adding fermentor tank, the add-on of matrimony vine is 5-25%, adds 2～8% sugar, 0.05～0.2%MgSO
4, 0.1～0.5%K
2HPO
4Fully stir, and supply moisture to 100%, ferment 5-8 day.
Measure the pol in the fermented liquid and the volume of fermented liquid, by wine degree requirements of Lycium chinense wine: as the 11-12 degree, according to the every 1.7g sugar of Theoretical Calculation generation 1% alcohol calculating sugaring amount.The opportunity of sugaring is sugaring when zymamsis just begins preferably, will firmly stir after the sugaring sugar is dissolved fully.Liquid volume in the record sugaring dissolving secondary fermentation jar.
The water that adds is used ultraviolet ray or ozonization or sterile filtration after sand filtration, make the water odorlessness, as clear as crystal, colourless activated carbon dechlorination, the Fe ion is less than 0.04mg/L, Mn ion 0.05mg/L in the water, Na is low, acid is low, basicity is at+2--2 degree, Ca ion 4-20mg/L.The SO that adds 80-150mg/L again
2Or the sulfurous acid reagent of 80-250mg/L (content 5-6%) carries out sterilization, SO in the end product
2Content be no more than 50mg/L and be advisable.The adding distiller's yeast ferments after placing 3-4hr, and the pH value is formed naturally, temperature 22-30 ℃ of fermentation 5-8 day.
As adopt phreatic water after sand filtration with ultraviolet ray or ozonization or sterile filtration, make the water odorlessness, as clear as crystal, colourless activated carbon dechlorination, the Fe ion is less than 0.04mg/L, Mn ion 0.05mg/L, Na is low, acid is low, basicity is at+2--2 degree, Ca ion 4-20mg/L.
Quality according to raw material is added SO
2Or adding sulfurous acid reagent (content 5-6%) adds 80-250mg/L, the SO in the end product
2Be no more than 50mg/L and be degree.
Fermented liquid taste pure, the vinosity exquisiteness of matrimony vine behind preceding ferment, fruital and aroma are arranged.The matrimony vine raw wine is clarified naturally, and residual sugar should be below 5g/L.Temperature is filtered under the condition of nearly room temperature or the centrifugal back ferment that enters.
Fermented liquid before the matrimony vine behind the ferment after filtration or centrifuging remove filter residue, the charcoal ferment filtrate that leaches is carried out the back ferment.With the preceding ferment filtrate back ferment jar of packing into, add the SO of 30-80mg/L
2, the fermentation of sealing oxygen barrier, about 18 ℃ of temperature, acid and clarification further fall in continuing fermentation 1 month, play ageing, alcoholic acid esterification.Back ferment finishes the back, and (commentaries on classics/mim) centrifugation goes out Lycium chinense wine liquid, front cover to 16000-20000 with supercentrifuge.Measure the wine degree of Lycium chinense wine liquid, acidity, residual sugar, colourity etc. during use, are filtered acquisition matrimony vine raw wine with diatomite, measure the wine degree of matrimony vine raw wine again, acidity, residual sugar, colourity etc.Blend matrimony vine raw wine after the mensuration with the Lycium chinense wine liquid of Secondary Fermentation, blend the matrimony vine raw wine quantitative package warehouse-in that the back obtains.
Supercentrifuge adopts the supercentrifuge of 16000-20000 commentaries on classics/mim to separate Lycium chinense wine liquid.
The filter residue that ferment secondary fermentation liquid leaches before the matrimony vine is added the matrimony vine raw material behind the slag pool, by weight with new fresh fructus lycii or dry wolfberry raw material after selecting materials, remove impurity, clear water washing decontamination, with 60-80 ℃ hot-water soak 10-15 minute.Matrimony vine after soaking is carried out fragmentation,, carry out Secondary Fermentation, temperature 22-30 ℃ of fermentation 5-8 day putting into fermentor tank in the broken filter residue of matrimony vine adding behind the slag pool.
Change preceding ferment filtrate over to back ferment jar and continue fermentation, further fall acid and clarification, play the ageing effect, alcoholic acid esterification.Make the association of second alcohol and water in order and arrange, make the taste of wine more become perfect.
Peacilomyce hepiahi is cultivated with slant medium, fresh slant strains is inoculated into shakes in the bottle, cultivates with the shake-flask culture base, cultivates 3-4 day for 25-30 ℃.Again the bacterial classification inoculation of shake-flask culture in the 200-300L seeding tank, cultivated 3 for 25-30 ℃ with the seed tank culture base.
The bacterial classification inoculation of seed tank culture in fermentor tank, inoculum size 5-15%, temperature 25-30 ℃, stirring velocity 180-240 commentaries on classics/min, ventilation 0.6-1.0%V/V, tank pressure 0.02-0.08Mpa, pH5.0-6.0, every the 4hr Cordyceps growing state of taking a sample to check, fermentation 72hr-84hr.
(16000-20000 change/mim) separates the fermented liquid in the fermentor tank with supercentrifuge, isolate the mycelium in the fermented liquid, carry refining with high-grade scent type steeping in wine collected mycelium, measure the wine degree, pol, cordycepic acid, cordycepin of lixiviate highly finished product etc., the lixiviate refined liquid is removed after filtration and is soaked slag and obtain the Chinese caterpillar fungus raw wine.
The supercentrifuge of supercentrifuge employing 16000-20000 commentaries on classics/mim carries out the mycelium in the separate fermentation liquid.
Carry out the secondary lixiviate soaking slag, the lixiviate refined liquid adds to be used in a lixiviate refined liquid next time.To isolate mycelial remaining ferment liquid heated and boiled, the rear enclosed of waiting to lower the temperature is preserved, and removes filter residue after filtration and obtains cordyceps sinensis fermentation liquor, the pol of mensuration cordyceps sinensis fermentation liquor, cordycepic acid, cordycepin, pH etc.Chinese caterpillar fungus raw wine and cordyceps sinensis fermentation liquor are configured, configure the cordyceps militaris liquor base, the warehouse-in stored for future use.
By weight being mixed, 12 ° of matrimony vine raw wine 30-50 parts, 50 ° of cordyceps militaris liquor base 15-40 parts and the 60 ° of bent wine 3-10 of scent type parts stir, add sugared 2-6 part and water 15-46 part, fully stir, blend into 25 ° of finished wine, 28 ° of finished wine and 38 ° of finished wine.
The present invention is ferment cordyceps sinensis, health lycium chinense and making method.Prescription rationally, craft science strengthens body immunity, to suffer from a deficiency of the kidney, the deficiency of vital energy, the deficiency syndrome of the lung and cough to breathe heavily obvious effect is arranged, can strengthening the bones and muscles, the epidemic disease of dispelling labor is calmed the nerves, the effect of antitumor grade.Content of cordycepin 〉=0.2mg/L wherein, Chinese caterpillar fungus pol≤20.0g/L.Have Cordyceps sinensis, the former fragrance of matrimony vine, the color golden yellow, this wine can strengthen body immunity, to suffering from a deficiency of the kidney, the deficiency of vital energy, the deficiency syndrome of the lung, coughing to breathe heavily has obvious effect, can strengthening the bones and muscles, the epidemic disease of dispelling labor.The effect of the antitumor grade of calming the nerves can compare favourably by similar wine with the world.
Description of drawings
Below in conjunction with drawings and Examples to the detailed description of the invention.
The making schema of Fig. 1 matrimony vine raw wine
The making schema of Fig. 2 Chinese caterpillar fungus raw wine, cordyceps sinensis fermentation liquor and cordyceps militaris liquor base
Fig. 3 yeast saccharomyces cerevisiae enlarged culturing becomes distiller's yeast to make schema
The making schema of Fig. 4 Chinese caterpillar fungus raw wine, cordyceps sinensis fermentation liquor and cordyceps militaris liquor base
Embodiment
Embodiment 1 (high dosage)
By weight every part of 1kg, get new fresh fructus lycii or dry wolfberry 20kg, sugared 8kg, MgSO
4575g, K
2HPO
4The matrimony vine raw wine is made in 500g and water 93kg fermentation, adopts yeast saccharomyces cerevisiae (Saccharomges spAS2.1151) as fermented bacterium.
Embodiment 2 (low dosage)
By weight every part of 1kg, get new fresh fructus lycii or dry wolfberry 5kg, sugared 2kg, MgSO
4425g, K
2HPO
4The matrimony vine raw wine is made in 100g and water 71kg fermentation, adopts yeast saccharomyces cerevisiae (Saccharomges spAS2.1151) as fermented bacterium.
Embodiment 3 (median dose)
By weight every part of 1kg, get new fresh fructus lycii or dry wolfberry 12.5kg, sugared 5kg, MgSO
450g, K
2HPO
4The matrimony vine raw wine is made in 300g and water 82kg fermentation, adopts yeast saccharomyces cerevisiae (SaccharomgesspAS2.1151) as fermented bacterium.
Embodiment 4
Adopt peacilomyce hepiahi (paecilomgces hepialicjen ACCC3.0355) to ferment and make Chinese caterpillar fungus raw wine and cordyceps sinensis fermentation liquor as fermented bacterium.
Embodiment 5 (high dosage)
Slant medium is by weight every part of 1kg, the fermented bean drink 26kg that fetches earth, sucrose 2.6kg, K
2HPO
40.39kg, MgSO
47H
2O 0.195kg, agar 1.95kg, VB
10.5 μ g.
Embodiment 6 (low dosage)
Slant medium is by weight every part of 1kg, the fermented bean drink 17kg that fetches earth, sucrose 1.7kg, K
2HPO
40.225kg, MgSO
47H
2O 0.1245kg, agar 1.245kg, VB
10.3 μ g.
Embodiment 7 (median dose)
Slant medium is by weight every part of 1kg, the fermented bean drink 21.5kg that fetches earth, sucrose 2.15kg, K
2HPO
40.3255kg, MgSO
47H
2O 0.15975kg, agar 1.5975kg, VB
10.4 μ g.
Embodiment 8 (high dosage)
Slant medium is by weight every part of 1kg, the fermented bean drink 10.4kg that fetches earth, sucrose 2.6kg, W-Gum 0.065kg, dried silkworm chrysalis meal 1.3kg, peptone 0.52kg, (NH
4)
2SO
40.26kg, agar 2kg, the pH value transfers to 5.5-6.0.
Embodiment 9 (low dosage)
Slant medium is by weight every part of 1kg, the fermented bean drink 6.8kg that fetches earth, sucrose 2.15kg, W-Gum 0.0425kg, dried silkworm chrysalis meal 0.85kg, peptone 0.34kg, (NH
4)
2SO
40.17kg, agar 1.25kg, the pH value transfers to 5.5-6.0.
Embodiment 10 (median dose)
Slant medium is by weight every part of 1kg, the fermented bean drink 8.6kg that fetches earth, sucrose 2.15kg, W-Gum 0.05375kg, dried silkworm chrysalis meal 1.075kg, peptone 0.43kg, (NH
4)
2SO
40.215kg, agar 1.625kg, the pH value transfers to 5.5-6.0.
Embodiment 11 (high dosage)
The shake-flask culture base is got peptone 2%, glucose 7%, K by weight
2HPO
40.3%, MgSO
47H
2O 0.2%, live silkworm chrysalis 3%, growth hormone 0.455ug%, pH5.0 add water to 100%.
Embodiment 12 (low dosage)
The shake-flask culture base is got peptone 0.5-2%, glucose 2-7%, K by weight
2HPO
40.05-0.3%, MgSO
47H
2O 0.05-0.2%, live silkworm chrysalis 0.5-3%, growth hormone 0.32975ug%, pH5.0 add water to 100%.
Embodiment 13 (median dose)
The shake-flask culture base is got peptone 0.5-2%, glucose 2-7%, K by weight
2HPO
40.05-0.3%, MgSO
47H
2O 0.05-0.2%, live silkworm chrysalis 0.5-3%, growth hormone 0.3923 75ug%, pH5.0 add water to 100%.
Embodiment 14 (high dosage)
The seed tank culture base is got glucose 3%, sucrose 4%, wheat bran 6%, dregs of beans 2%, K by weight
2HPO
40.6%, MgSO
47H
2O 0.2%, VB
1Trace adds water to 100%.
Embodiment 15 (low dosage)
The seed tank culture base is got glucose 0.5%, sucrose 1%, wheat bran 2%, dregs of beans 0.5%, K by weight
2HPO
40.1%, MgSO
47H
2O 0.05%, VB
1Trace adds water to 100%.
Embodiment 16 (median dose)
The seed tank culture base is got glucose 1.75%, sucrose 2.5%, wheat bran 4%, dregs of beans 1.25%, K by weight
2HPO
40.35%, MgSO
47H
2O 0.125-0.2%, VB
1Trace adds water to 100%.
Embodiment 17 (high dosage)
Fermentation tank culture medium is got Semen Maydis powder 8%, sucrose 5%, CaHPO by weight
40.7%, MgSO
47H
2O 0.3%, yeast powder 0.9%, VB
1Trace adds water to 100%.
Embodiment 18 (low dosage)
Fermentation tank culture medium is got Semen Maydis powder 2%, sucrose 1%, CaHPO by weight
40.2%, MgSO
47H
2O0.05%, yeast powder 0.4%, VB
1Trace adds water to 100%.
Embodiment 19 (median dose)
Fermentation tank culture medium is got Semen Maydis powder 5%, sucrose 3%, CaHPO by weight
40.45%, MgSO
47H
2O0.175%, yeast powder 0.65%, VB
1Trace adds water to 100%.
Embodiment 20 (high dosage)
By weight every part of 1kg, get matrimony vine raw wine 40kg, cordyceps militaris liquor base 25kg, 60 ° of bent wine 10kg of scent type, sugared 6kg and water 46kg and blend into 38 ° of finished wine.
Embodiment 21 (low dosage)
By weight every part of 1kg, get matrimony vine raw wine 10kg, cordyceps militaris liquor base 5kg, 60 ° of bent wine 3kg of scent type, sugared 2kg and water 15kg and blend into 25 ° of finished wine.
Embodiment 22 (median dose)
By weight every part of 1kg, get matrimony vine raw wine 25kg, cordyceps militaris liquor base 15kg, 60 ° of bent wine 6.5kg of scent type, sugared 4kg and water 30.5kg and blend into 28 ° of finished wine.
Embodiment 23
Adopt matrimony vine as major ingredient, zymophyte is adopted yeast saccharomyces cerevisiae (Saccharomges sp AS2.1151), and the flow process of making matrimony vine raw wine as shown in Figure 1.
Be made into 12 ° of matrimony vine raw wine.
Embodiment 24
Adopt Chinese caterpillar fungus and peacilomyce hepiahi (Paecilomgces hepialichen ACCC3.0355) bacterial classification mixed fermentation to make Chinese caterpillar fungus raw wine, cordyceps sinensis fermentation liquor and cordyceps militaris liquor base, the flow process of making Chinese caterpillar fungus raw wine, cordyceps sinensis fermentation liquor and cordyceps militaris liquor base as shown in Figure 4.
Chinese caterpillar fungus raw wine and cordyceps sinensis fermentation liquor are configured to 50 ° of cordyceps militaris liquor bases, the warehouse-in stored for future use.
Embodiment 25
Yeast saccharomyces cerevisiae need become distiller's yeast from the slant tube bacterial classification through the several enlarged culturing to producing the yeast saccharomyces cerevisiae that uses, and enlarges 10-20 doubly at every turn, and its flow process as shown in Figure 3.
Embodiment 26
Matrimony vine carries out preceding ferment, by weight with new fresh fructus lycii or dry wolfberry after selecting materials, remove impurity, clear water washing decontamination, with 60-80 ℃ hot-water soak 10-15 minute.Matrimony vine after soaking is carried out fragmentation, the matrimony vine after broken at short notice 90-95% soaking.
Transferring juice in the broken matrimony vine adding fermentor tank, the add-on of matrimony vine is 5-25%, adds 2～8% sugar, 0.05～0.2%MgSO
47H
2O, 0.1～0.5%K
2HPO
4Fully stir, and supply moisture to 100%, ferment 5-8 day.
Embodiment 27
The water that adds is used ultraviolet ray or ozonization or sterile filtration after sand filtration, make the water odorlessness, as clear as crystal, colourless activated carbon dechlorination, the Fe ion is less than 0.04mg/L, Mn ion 0.05mg/L in the water, Na is low, acid is low, basicity is at+2--2 degree, Ca ion 4-20mg/L.The SO that adds 80-150mg/L again
2Or the sulfurous acid reagent of 80-250mg/L (content 5-6%) carries out sterilization, SO in the end product
2Content be no more than 50mg/L and be advisable.The adding distiller's yeast ferments after placing 3-4hr, and the pH value is formed naturally, temperature 22-30 ℃ of fermentation 5-8 day.
Embodiment 28
Fermented liquid before the matrimony vine behind the ferment after filtration or centrifuging remove filter residue, the ferment filtrate that leaches carries out the back ferment.With the preceding ferment filtrate back ferment jar of packing into, add the SO of 30-80mg/L
2, the fermentation of sealing oxygen barrier, about 18 ℃ of temperature, acid and clarification further fall in continuing fermentation 1 month, play ageing, alcoholic acid esterification.Back ferment finishes the back and goes out Lycium chinense wine liquid, front cover with the supercentrifuge centrifugation.Measure the wine degree of Lycium chinense wine liquid, acidity, residual sugar, colourity etc. during use, are filtered acquisition matrimony vine raw wine with diatomite, measure the wine degree of matrimony vine raw wine again, acidity, residual sugar, colourity etc.Blend matrimony vine raw wine after the mensuration with the Lycium chinense wine liquid of Secondary Fermentation, blend the matrimony vine raw wine quantitative package warehouse-in that the back obtains.
Embodiment 29
The filter residue that ferment secondary fermentation liquid leaches before the matrimony vine is added the matrimony vine raw material behind the slag pool, by weight with new fresh fructus lycii or dry wolfberry raw material after selecting materials, remove impurity, clear water washing decontamination, with 60-80 ℃ hot-water soak 10-15 minute.Matrimony vine after soaking is carried out fragmentation,, carry out Secondary Fermentation, temperature 22-30 ℃ of fermentation 5-8 day putting into fermentor tank in the broken filter residue of matrimony vine adding behind the slag pool.
Embodiment 30
Peacilomyce hepiahi is cultivated with slant medium, fresh slant strains is inoculated into shakes in the bottle, cultivates with the shake-flask culture base, cultivates 3-4 day under 25-30 ℃ of condition.Again the bacterial classification inoculation of shake-flask culture in the 200-300L seeding tank, cultivated 3 under 25-30 ℃ of condition with the seed tank culture base.
Embodiment 31
The bacterial classification inoculation of seed tank culture in fermentor tank, inoculum size 5-15%, temperature 25-30 ℃. stirring velocity 180-240 commentaries on classics/min, ventilation 0.6-1.0%V/V, tank pressure 0.02-0.08 Mpa.pH5.0-6.0, every the 4hr Cordyceps growing state of taking a sample to check, fermentation 72hr-84hr.
With supercentrifuge the fermented liquid in the fermentor tank is separated, isolate the mycelium in the fermented liquid, carry refining with high-grade scent type steeping in wine collected mycelium, measure the wine degree, pol, cordycepic acid, cordycepin of lixiviate highly finished product etc., the lixiviate highly finished product remove after filtration and soak slag and obtain the Chinese caterpillar fungus raw wine.Carry out the secondary lixiviate soaking slag, the exquisite liquid adding of lixiviate is used in a lixiviate refined liquid next time.
Embodiment 32
To isolate mycelial remaining ferment liquid heated and boiled, the rear enclosed of waiting to lower the temperature is preserved, and removes filter residue after filtration and obtains cordyceps sinensis fermentation liquor, the pol of mensuration cordyceps sinensis fermentation liquor, cordycepic acid, cordycepin, pH etc.Chinese caterpillar fungus raw wine and cordyceps sinensis fermentation liquor are configured, configure the cordyceps militaris liquor base, the warehouse-in stored for future use.
Embodiment 33 (high dosage)
By weight every part of 1kg meter, 12 ° of matrimony vine raw wine 50kg, 50 ° of cordyceps militaris liquor base 60kg and 60 ° of bent wine 10kg of scent type are mixed stirring, add sugared 6kg and water 46kg, fully stir, blend into 38 ° of finished wine.
Embodiment 34 (low dosage)
By weight every part of 1kg meter, 12 ° of matrimony vine raw wine 30kg, 50 ° of cordyceps militaris liquor base 15kg and 60 ° of bent wine 3kg of scent type are mixed stirring, add sugared 2kg and water 15kg, fully stir, blend into 25 ° of finished wine.
Embodiment 35 (median dose)
By weight every part of 1kg meter, 12 ° of matrimony vine raw wine 40kg, 50 ° of cordyceps militaris liquor base 37.5kg and 60 ° of bent wine 6.5kg of scent type are mixed stirring, add sugared 4kg and water 30.5kg, fully stir, blend into 28 ° of finished wine.
Claims (7)
1, a kind of ferment cordyceps sinensis, health lycium chinense is characterized in that new fresh fructus lycii or dry wolfberry 5-20 part, sugared 2-8 part, MgSO
40.0425-0.0575 part, K
2HpO
40.1-0.5 the matrimony vine raw wine is made in part and the fermentation of water 71-93 part, adopts yeast saccharomyces cerevisiae (Saccharomges sp AS2.1151) as fermented bacterium; Adopt peacilomyce hepiahi (Paecilomgces hepialichen ACCC3.0355) to ferment and make Chinese caterpillar fungus raw wine and cordyceps sinensis fermentation liquor as fermented bacterium; Slant medium is by weight murphy juice 17-26 part, sucrose 1.7-2.6 part, K
2HPO
40.255-0.39 part, MgSO
47H
2O0.1245-0.195 part, agar 1.245-1.95 part, VB
1Trace or murphy juice 6.8-10.4 part, sucrose 1.7-2.6 part, W-Gum 0.0425-0.065 part, dried silkworm chrysalis meal 0.85-1.3 part, peptone 0.34-0.52 part, (NH
4)
2SO
40.17-0.26 part, agar 1.25-2 part, pH 5.5-6.0; The shake-flask culture base is got peptone 0.5-2%, glucose 2-7%, K by weight
2HPO
40.05-0.3%, MgSO
40.05-0.2%, live silkworm chrysalis 0.5-3%, growth hormone 0.32975-0.455ug%, pH5.0 add water to 100%; The seed tank culture base is got glucose 0.5-3%, sucrose 1-4%, wheat bran 2-6%, dregs of beans 0.5-2%, K by weight
2HPO
40.1-0.6%, MgSO
47H
2O0.05-0.2%, VB
1Trace adds water to 100%; Fermentation tank culture medium is got Semen Maydis powder 2-8%, sucrose 1-5%, CaHPO by weight
40.2-0.7%, MgSO
47H
2O0.05-0.3%, yeast powder 0.4-0.9%, VB
1Trace adds water to 100%; By weight 12 ° of matrimony vine raw wine, 50 ° of cordyceps militaris liquor bases, 60 ° of bent wine of scent type, sugar and water are blent into 25 °, 28 °, 38 ° degree finished wine.
2, ferment cordyceps sinensis according to claim 1, health lycium chinense is characterized in that described by weight 12 ° of matrimony vine raw wine 30-50 parts, 50 ° of cordyceps militaris liquor base 15-40 parts, 60 ° of bent wine 3-10 of scent type parts, sugared 2-6 part and water 15-46 parts are blent into 25 ° of finished wine, 28 ° of finished wine and 38 ° of finished wine.
3, the making method of a kind of ferment cordyceps sinensis, health lycium chinense is characterized in that adopting matrimony vine as major ingredient, and zymophyte is adopted yeast saccharomyces cerevisiae (Saccharomges sp AS2.1151), and yeast saccharomyces cerevisiae is cultivated into distiller's yeast, and the flow process of making the matrimony vine raw wine is as follows:
Yeast saccharomyces cerevisiae is made into distiller's yeast through secondary enlarged culturing at least; Gather, select matrimony vine, matrimony vine is made the matrimony vine feed juice through hot dipping, fragmentation, accent juice, carry out preceding ferment in the ferment jar before distiller's yeast and the juice of making are packed into; Through leaching preceding ferment ferment filtrate and filter residue by filtration or centrifuging behind the preceding ferment, the ferment jar carried out the back ferment after the ferment ferment filtrate was packed into before leaching; Carry out centrifugal, filtration back ferment fermented liquid after back ferment finishes, the back ferment ferment filtrate that filters out becomes Lycium chinense wine liquid; Gathering, selecting matrimony vine, add matrimony vine and make and add the matrimony vine feed juice through hot dipping, fragmentation, accent juice as adding matrimony vine; Getting ferment secondary fermentation liquid leaches before the matrimony vine slag pool adds and adds the matrimony vine feed juice and carry out Secondary Fermentation; Secondary Fermentation after-filtration Secondary Fermentation liquid, the Secondary Fermentation filtrate and the Lycium chinense wine liquid that leach are blent, are stored; Be made into 12 ° of matrimony vine raw wine, the warehouse-in stored for future use;
Adopt Chinese caterpillar fungus and peacilomyce hepiahi (paecilomgces hepialichen ACCC3.0355) bacterial classification mixed fermentation to make Chinese caterpillar fungus raw wine, cordyceps sinensis fermentation liquor and cordyceps militaris liquor base, the flow process of making Chinese caterpillar fungus raw wine, cordyceps sinensis fermentation liquor and cordyceps militaris liquor base is as follows:
Chinese caterpillar fungus and peacilomyce hepiahi bacterium kind are carried out purifies and separates, cultivate, fresh slant strains is inoculated into shakes in the bottle, cultivate with the shake-flask culture base with slant medium; Again the bacterial classification inoculation of shake-flask culture in seeding tank, cultivate with the seed tank culture base; In fermentor tank, separate the fermented product in the fermentor tank with supercentrifuge the fermentation back, isolates mycelium and fermented liquid in the fermented product the bacterial classification inoculation of seed tank culture; It is refining that collected mycelium is carried out lixiviate, and measure the lixiviate highly finished product, and the lixiviate refined liquid is removed after filtration and soaked slag and obtain the Chinese caterpillar fungus raw wine; With the remaining ferment liquid heated and boiled of isolating behind the mycelium, measure fermented liquid, treat that fermented liquid cooling rear enclosed preserves, remove filter residue after filtration and obtain cordyceps sinensis fermentation liquor, measure cordyceps sinensis fermentation liquor; Chinese caterpillar fungus raw wine and cordyceps sinensis fermentation liquor are configured, configure the cordyceps militaris liquor base, the warehouse-in stored for future use;
Chinese caterpillar fungus raw wine and cordyceps sinensis fermentation liquor are configured to 50 ° of cordyceps militaris liquor bases, the warehouse-in stored for future use; Get 12 ° of matrimony vine raw wine, 50 ° of cordyceps militaris liquor bases, 60 ° of bent wine of scent type, sugar and water and blend into 25 ° of degree finished wine, 28 ° of degree finished wine and 38 ° of degree finished wine.
4, the making method of ferment cordyceps sinensis according to claim 3, health lycium chinense, it is characterized in that described yeast saccharomyces cerevisiae need become distiller's yeast from the slant tube bacterial classification through the several enlarged culturing to producing the yeast saccharomyces cerevisiae that uses, 10-20 times of each expansion, its flow process is as follows:
Yeast saccharomyces cerevisiae is carried out the slant tube actication of culture, again activatory yeast saccharomyces cerevisiae slant tube bacterial classification inoculation is arrived matrimony vine juice slant tube, under 25 ℃ of conditions, cultivate 2-4 day; The yeast saccharomyces cerevisiae bacterial classification of cultivating on the matrimony vine juice inclined-plane is inoculated into liquid tube, under 25 ℃ of conditions, cultivates 1-2 day; The yeast saccharomyces cerevisiae bacterial classification of cultivating in the matrimony vine juice body test tube is inoculated in the triangular flask of 250ml～500ml and cultivates, under 25 ℃ of conditions, cultivate 1-2 day, obtain seed liquor; Seed liquor is inoculated in 6 liters of Ka Shi jars cultivates, liquid amount 60%-80% cultivates 2-3 day under 25 ℃ of conditions; Seed liquor after the Ka Shi jar is cultivated is inoculated in the 200L-300L distiller's yeast jar cultivates, and liquid amount 80% is cultivated 1-3 day under 25 ℃ of conditions, needs to ventilate; Get and cultivate sophisticated distiller's yeast in the distiller's yeast jar of 2/3 volume and pack in the fermentation Chinese wolfberry fruit jar, the ripe distiller's yeast that remains 1/3 volume inserts in the new distiller's yeast jar to be cultivated again.
5, the making method of ferment cordyceps sinensis according to claim 3, health lycium chinense, it is characterized in that matrimony vine carries out preceding ferment, by weight with new fresh fructus lycii or dry wolfberry after selecting materials, remove impurity, clear water washing decontamination, with 60-80 ℃ hot-water soak 10-15 minute; Matrimony vine after soaking is carried out fragmentation, the matrimony vine after broken at short notice 90-95% soaking; Transferring juice in the broken matrimony vine adding fermentor tank, the add-on of matrimony vine is 5-25%, adds 2～8% sugar, 0.05～0.2%MgSO
4, 0.1～0.5%K
2HpO
4Fully stir, and supply moisture to 100%, ferment 5-8 day; The water that adds is used ultraviolet ray or ozonization or sterile filtration after sand filtration, make the water odorlessness, as clear as crystal, colourless activated carbon dechlorination, the Fe ion is less than 0.04mg/L, Mn ion 0.05mg/L in the water, Na is low, acid is low, basicity is at+2--2 degree, Ca ion 4-20mg/L; The SO that adds 80-150mg/L again
2Or the sulfurous acid reagent of 80-250mg/L carries out sterilization, SO in the end product
2Content be no more than 50mg/L; The adding distiller's yeast ferments after placing 3-4hr, and the pH value is formed naturally, temperature 22-30 ℃ of fermentation 5-8 day; Fermented liquid before the matrimony vine behind the ferment after filtration or centrifuging remove filter residue, the ferment filtrate that leaches carries out the back ferment; With the preceding ferment filtrate back ferment jar of packing into, add the SO of 30-80mg/L
2, the fermentation of sealing oxygen barrier, about 18 ℃ of temperature, acid and clarification further fall in continuing fermentation 1 month, play ageing, alcoholic acid esterification; Back ferment finishes the back and goes out Lycium chinense wine liquid, front cover with the supercentrifuge centrifugation; Measure the wine degree of Lycium chinense wine liquid, acidity, residual sugar, colourity during use, is filtered acquisition matrimony vine raw wine with diatomite, measures the wine degree of matrimony vine raw wine again, acidity, residual sugar, colourity; Blend matrimony vine raw wine after the mensuration with the inflexible Qi wine liquid of Secondary Fermentation, blend the matrimony vine raw wine quantitative package warehouse-in that the back obtains; The filter residue that ferment secondary fermentation liquid leaches before the matrimony vine is added the matrimony vine raw material behind the slag pool, by weight with new fresh fructus lycii or dry wolfberry raw material after selecting materials, remove impurity, clear water washing decontamination, with 60-80 ℃ hot-water soak 10-15 minute; Matrimony vine after soaking is carried out fragmentation,, carry out Secondary Fermentation, temperature 22-30 ℃ of fermentation 5-8 day putting into fermentor tank in the broken filter residue of matrimony vine adding behind the slag pool.
6, the making method of ferment cordyceps sinensis according to claim 3, health lycium chinense, it is characterized in that described peacilomyce hepiahi cultivates with slant medium, fresh slant strains is inoculated into shakes in the bottle, cultivate, under 25-30 ℃ of condition, cultivate 3-4 day with the shake-flask culture base; Again the bacterial classification inoculation of shake-flask culture in the 200-300L seeding tank, cultivated 3 for 25-30 ℃ with the seed tank culture base; The bacterial classification inoculation of seed tank culture in fermentor tank, inoculum size 5-15%, temperature 25-30 ℃, stirring velocity 180-240 commentaries on classics/min, ventilation 0.6-1.0%V/V, tank pressure 0.02-0.08 Mpa, pH5.0-6.0, every the 4hr Cordyceps growing state of taking a sample to check, fermentation 72hr-84hr; With supercentrifuge the fermented liquid in the fermentor tank is separated, isolate the mycelium in the fermented liquid, carry refining with high-grade scent type steeping in wine collected mycelium, measure wine degree, pol, cordycepic acid, the cordycepin of lixiviate highly finished product, the lixiviate refined liquid is removed after filtration and is soaked slag and obtain the Chinese caterpillar fungus raw wine; Carry out the secondary lixiviate soaking slag, the lixiviate refined liquid adds to be used in a lixiviate refined liquid next time; With the remaining ferment liquid heated and boiled of isolating behind the mycelium, the rear enclosed of waiting to lower the temperature is preserved, and removes filter residue after filtration and obtains cordyceps sinensis fermentation liquor, measures pol, cordycepic acid, cordycepin, the pH of cordyceps sinensis fermentation liquor; Chinese caterpillar fungus raw wine and cordyceps sinensis fermentation liquor are configured, configure the cordyceps militaris liquor base, the warehouse-in stored for future use.
7, the making method of ferment cordyceps sinensis according to claim 3, health lycium chinense, it is characterized in that stirring by weight 12 ° of matrimony vine raw wine 30-50 parts, 50 ° of cordyceps militaris liquor base 15-60 parts and the 60 ° of bent wine 3-10 of scent type parts are mixed, add sugared 2-6 part and water 15-46 part, fully stir, blend into 25 ° of finished wine, 28 ° of finished wine and 38 ° of finished wine.
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| CN101623098B (en) * | 2009-07-06 | 2012-04-04 | 丁友昉 | Health care food containing fermentation cordyceps and lucid ganoderma and preparation method thereof |
| CN104263601A (en) * | 2014-10-11 | 2015-01-07 | 哈尔滨艾博雅食品科技开发有限公司 | Manufacturing method of cordyceps militaris juice wine |
| CN104450379A (en) * | 2014-11-21 | 2015-03-25 | 西宁意格知识产权咨询服务有限公司 | Preparation method for fermented aweto and seabuckthorn health wine |
| CN104862181B (en) * | 2015-05-27 | 2018-02-06 | 河南科技学院 | A kind of preparation method of fermented type artificial aweto Hawthorn Fruit Wine |
| CN105998061A (en) * | 2016-06-21 | 2016-10-12 | 钱师良 | Bacterium medicine for treating cancer and preparation method |
| CN106635678A (en) * | 2016-12-15 | 2017-05-10 | 天津实发中科百奥工业生物技术有限公司 | Fructus lycii and cordyceps fermented liquid health-care wine and preparation method thereof |
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| CN1079653A (en) * | 1993-04-03 | 1993-12-22 | 青海虫草酒厂 | Cordyceps militaris liquor and preparation method thereof |
| CN1102338A (en) * | 1994-02-03 | 1995-05-10 | 河北省邯郸食用菌厂 | Chinese caterpillar fungus health wine and its preparation method |
| CN1481828A (en) * | 2002-09-09 | 2004-03-17 | 尹金明 | Nourishing and healthcare medicated wine comprising Chinese caterpillar fungus and Chinese wolfberry |
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| CN1079653A (en) * | 1993-04-03 | 1993-12-22 | 青海虫草酒厂 | Cordyceps militaris liquor and preparation method thereof |
| CN1102338A (en) * | 1994-02-03 | 1995-05-10 | 河北省邯郸食用菌厂 | Chinese caterpillar fungus health wine and its preparation method |
| CN1481828A (en) * | 2002-09-09 | 2004-03-17 | 尹金明 | Nourishing and healthcare medicated wine comprising Chinese caterpillar fungus and Chinese wolfberry |
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