CN102268347A - Cordyceps sinensis yellow wine - Google Patents
Cordyceps sinensis yellow wine Download PDFInfo
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- CN102268347A CN102268347A CN2011102131704A CN201110213170A CN102268347A CN 102268347 A CN102268347 A CN 102268347A CN 2011102131704 A CN2011102131704 A CN 2011102131704A CN 201110213170 A CN201110213170 A CN 201110213170A CN 102268347 A CN102268347 A CN 102268347A
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- wine
- yellow wine
- cordyceps sinensis
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Abstract
The invention provides a cordyceps sinensis yellow wine. A yellow wine is a time-honored natural specialty in China, has the characteristics of rich aroma, sweet wine body, unique flavor, rich nutrition and the like and is a low alcohol wine favored by people. The raw materials of the yellow wine comprise sticky rice and wheat, the main raw material of cordyceps militaris produced by grains is also wheat, and a culture medium after cordyceps sinensis is harvested still contains a large amount of effective substances, however, the effective substances are wasted. In the invention, the cordyceps sinensis yellow wine is prepared by using the harvested cordyceps sinensis cultural medium, thereby achieving comprehensive utilization of energy; and the cordyceps sinensis yellow wine has the functions of treating haemoptysis due to consumptive disease, impotence due to spermatorrhea, neurasthenia, inappetence, nephritis and kidney deficiency and diabetes, resisting fatigue and strengthening organism immunity. If properly drunk, the cordyceps sinensis yellow wine can take the effects of improving appetite, helping appetite, relieving fatigue, soothing and tonifying the nerves and invigorating the circulation of blood and building a body.
Description
One technical field
The present invention utilizes cordyceps culturing medium to take Zhi be Yellow wine, is specifically related to the Cordyceps militaris (cadelle grass, Chinese caterpillar fungus) with the cereal cultivation, after Cordyceps sporophore is gathered, utilizes depleted substratum Zhi be Yellow wine.
Two, background technology
Yellow rice wine is the time-honored national special product of China, can match in excellence or beauty with Japanese sake and American-European beer.It has give off a strong fragrance, wine body glycol, unique flavor, characteristics such as nutritious, be a kind of low alcohol that people like.Yellow rice wine wine degree is low, alcoholic strength is gentle, nutritious, be a kind of low alcohol beverage that meets world's beverage new trend.The amino acid that contains needed by human body occupies first of the brewing wine.Yellow rice wine gives off a strong fragrance, delicious in taste, and the wine body is mellow, is loved by the people, suitably drinking yellow rice wine can improve a poor appetite, and helps digest and relieving fatigue, the help of calming the nerves is invigorated blood circulation and is healthy and strong.Beer is " liquid bread ", and yellow rice wine is " liquid cake ".
The raw material of yellow rice wine is glutinous rice and wheat, Cordyceps militaris main raw material with cereal production also is a wheat, gather in the substratum behind the Cordyceps sporophore, still contain the mass efficient material, but go out of use, do Chong Cao Yellow wine with the Chinese caterpillar fungus substratum after gathering, realized comprehensive utilization of energy, and develop the higher product innovation of value.
Three, summary of the invention
Since ancient times, Chinese caterpillar fungus is regarded as valuable ingredient of traditional Chinese medicine always, with genseng, pilose antler and be called China's three big tonics, the laudatory title of " kings of hundred medicines " is arranged.Artificially breeding Chinese caterpillar fungus is with Cordyceps militaris (L.) Link. rejuvenation of withdrawing deposit by bacterial classification from physical environment, is inoculated on the suitable culture base, and it is grown and the identical Cordyceps sporophore of wild state.Its Chemical Composition, pharmacology, drug effect are very similar to wild cordyceps.Cure mainly: disease such as oligoleukocythemia after consumptive disease hemoptysis, impotence and seminal emission, neurasthenia night sweat, heart disorder, nasopharyngeal carcinoma, pulmonary emphysema, pulmonary tuberculosis, trachitis, asthma, hepatitis and the chemotherapy.
At present, the Chinese caterpillar fungus of China's artificial culture has two kinds: the one, do substratum with silkworm chrysalis, the Cordyceps militaris (L.) Link. of cultivating; The 2nd, do the Cordyceps militaris that substratum is cultivated with cereal (rice, wheat etc.), the substratum that is left behind the Cordyceps militaris of gathering through chemical examination, still contains active substances such as a large amount of cordycepic acids, cordycepin, Cordyceps polysaccharide in the substratum.At present, the Chinese caterpillar fungus substratum has is used for doing feed, and drying of having is used for making a fire, and utilization ratio is very low.The present invention utilizes cordyceps culturing medium to make Chong Cao Yellow wine.
Four, embodiment
1. material choice: the main raw material that the aweto yellow wine zythepsary is used is the depleted substratum behind the Cordyceps militaris of gathering, and secondly is glutinous rice and water, and the substratum proportion is 30%-50%.The quality of zythepsary water will meet the standard of tap water, spring commonly used, lake water, phreatic water and middle of the river water.
2 requirements of selecting materials: the depleted cordyceps culturing medium, clean, nothing is gone mouldy, and strictness is selected; The glutinous rice pure white, the polished rice rate is more than 90%.
3. soak material: its objective is dried substratum suction is softened that be convenient to the boiling gelatinization, the substratum soak time got final product in 2～3 days.
4. steamed rice: the purpose of steamed rice is to make starch pasting.The glutinous rice atmospheric cooking got final product in about 25 minutes, can spray the hot water about 85 ℃ in the digestion process and copy meal.Require rice " outer hard in soft, interior nothing give birth to the heart, loosely do not stick with paste, mashed, uniformity thoroughly and not ".
5. a jar fermentation falls: the rice that cooks falls into fermentor tank by air-cooled or water-cooled, add water, wheat koji (rice material amount 10%), distiller's yeast (about fermentation liquid volume 10%) again, make gross weight be controlled at 300～340 kilograms (press rice material and be the basis for 100 kilograms), mix, the product temperature control is at 24～26 ℃.Fall jars 10～12 hours, product temperature rise enters main fermentation stage, at this moment must the control leavening temperature at 30～31 ℃, utilize chuck cooling or stirring and adjusting mash temperature and yeast breathed and the discharge carbonic acid gas.Primary Fermentation generally takes 3～5 days and finishes.
6. secondary fermentation: through after the Primary Fermentation, a little less than fermentation eases up, can move into the secondary fermentation jar to distiller's wort, the gentle room temperature of control product is at 15～18 ℃, and static fermentation further fermented yeast about 20～30 days, and improved the local flavor of wine.
7. squeezing, clarification, sterilization: secondary fermentation finishes, utilize plate and frame(type)filter press that yellow liquor body and vinasse are separated, allow wine liquid clarify at low temperatures 2～3 days, drawing supernatant liquid filters through cotton cake filtering machine, send into the heat exchange sterilizer then,, kill yeast and the bacterium of wine in molten 70～75 ℃ of sterilizations about 20 minutes, and throw out is solidified and further clarification, also allow wine body composition be fixed.Canned while hot after the sterilization, and tight packing, warehouse-in ageing 1 year.The finished product yellow rice wine requires the wine degree more than 16%, and acidity is below 0.45.
Five, beneficial effect
Beneficial effect of the present invention is mainly reflected in: provide a kind of active constituent content height, effect stable lasting, had that treatment consumptive disease hemoptysis, soreness of waist and knee joint, impotence and seminal emission, neurasthenia, heart disorder, poor appetite, ephritis are suffered from a deficiency of the kidney, a disease such as oligoleukocythemia after diabetes, frequent micturition and the chemotherapy.The energy antifatigue, the enhancing body immunity.
Claims (3)
1. aweto yellow wine that utilizes discarded Chinese caterpillar fungus substratum for main material production gives off a strong fragrance, wine body glycol, unique flavor, nutritious, has antifatigue, the enhancing body immunity.The raw material of yellow rice wine is glutinous rice and wheat, and the raw material of Cordyceps militaris is wheat and rice, utilizes the substratum behind the Chinese caterpillar fungus of gathering, and goes out aweto yellow wine through fermented soy, technical process of the present invention:
Select materials → soak material → boiling gelatinization → fall jar fermentation → secondary fermentation → squeezing → seasoning → clarification → sterilization → canned → put in storage.
2. according to the described aweto yellow wine of claim one, it is characterized in that: utilize cereal Chinese caterpillar fungus substratum such as depleted rice, wheat.
3. according to the described aweto yellow wine of claim one, it is characterized in that: aweto yellow wine is to make through fermenting wine-making technology.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2011102131704A CN102268347A (en) | 2011-07-17 | 2011-07-17 | Cordyceps sinensis yellow wine |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2011102131704A CN102268347A (en) | 2011-07-17 | 2011-07-17 | Cordyceps sinensis yellow wine |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN102268347A true CN102268347A (en) | 2011-12-07 |
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Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN2011102131704A Pending CN102268347A (en) | 2011-07-17 | 2011-07-17 | Cordyceps sinensis yellow wine |
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Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102888320A (en) * | 2012-09-12 | 2013-01-23 | 崔学恒 | Method for preparing cordyceps sinensis health-care wine by using cordyceps militaris culture medium |
| CN103131590A (en) * | 2013-02-26 | 2013-06-05 | 浙江工业大学 | Brewage method of Chinese caterpillar fungus health-care yellow rice wine |
| CN103184125A (en) * | 2013-02-25 | 2013-07-03 | 廊坊师范学院 | Cordyceps militaris yellow wine made by two-step fermentation and preparation method thereof |
-
2011
- 2011-07-17 CN CN2011102131704A patent/CN102268347A/en active Pending
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102888320A (en) * | 2012-09-12 | 2013-01-23 | 崔学恒 | Method for preparing cordyceps sinensis health-care wine by using cordyceps militaris culture medium |
| CN103184125A (en) * | 2013-02-25 | 2013-07-03 | 廊坊师范学院 | Cordyceps militaris yellow wine made by two-step fermentation and preparation method thereof |
| CN103131590A (en) * | 2013-02-26 | 2013-06-05 | 浙江工业大学 | Brewage method of Chinese caterpillar fungus health-care yellow rice wine |
| CN103131590B (en) * | 2013-02-26 | 2014-12-03 | 浙江工业大学 | Brewage method of Chinese caterpillar fungus health-care yellow rice wine |
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Legal Events
| Date | Code | Title | Description |
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| C06 | Publication | ||
| PB01 | Publication | ||
| C02 | Deemed withdrawal of patent application after publication (patent law 2001) | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20111207 |