CN103184125A - Cordyceps militaris yellow wine made by two-step fermentation and preparation method thereof - Google Patents
Cordyceps militaris yellow wine made by two-step fermentation and preparation method thereof Download PDFInfo
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- CN103184125A CN103184125A CN2013100585203A CN201310058520A CN103184125A CN 103184125 A CN103184125 A CN 103184125A CN 2013100585203 A CN2013100585203 A CN 2013100585203A CN 201310058520 A CN201310058520 A CN 201310058520A CN 103184125 A CN103184125 A CN 103184125A
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Abstract
The invention discloses functional yellow wine and a preparation method thereof, and belongs to the technical field of yellow wine. The product is Cordyceps militaris yellow wine which is obtained by the following steps: performing liquid-state fermentation on Cordyceps militaris liquid strain, and preparing a fermentation supernatant; and washing and soaking rice, steaming, sun-drying, adding the sterile fermentation supernatant of Cordyceps militaris, saccharifying with a saccharifying strain and performing alcoholic fermentation. The yellow wine is a new member of yellow wine family and the new use of Cordyceps militaris is achieved. The Cordyceps militaris health wine provided by the invention has the function of the traditional yellow wine and also has the special functions of Cordyceps militaris, such as the functions of enhancing immunity, regulating immunity, reducing blood lipid level, preventing fatty liver and tumor, preventing aging and tonifying the kidney.
Description
Technical field
The present invention relates to a kind of yellow rice wine and preparation method thereof, particularly the present invention relates to a kind of functional yellow rice wine and preparation method thereof, belong to the yellow rice wine technical field.
Background technology
Yellow rice wine is Chinese traditional wine, and yellow rice wine has been rich in nutritive ingredients such as ethanol, sugar, organic acid, protein, amino acid, also contains mcg vitamin, mineral substance etc., thereby has constituted the taste of yellow rice wine uniqueness.Be rich in the composition that some have nourishing function in the yellow rice wine, as: compositions such as γ-An Jidingsuan (GABA), biologically active peptides, functional oligose, these compositions are given yellow rice wine and are had certain bringing high blood pressure down, improve brain function, enhancing long-term memory, anxiety, high-efficient fat reducing and improve physiologically actives such as liver kidney function, raising immunologic function, can be used as a kind of functional foodstuff, drink in right amount.
Cordyceps militaris (L.) Link. (Cordyceps militaris) has another name called Cordyceps militaris (L.) Link., parasitizes on the lepidopterous insects larva body.The pharmaceutical use of Cordyceps militaris (L.) Link. can compare favourably with traditional Cordyceps sinensis, it and traditional Cordyceps sinensis are extremely close on the effective component kind, can produce cordycepin in a large number, therefore it is the same with traditional Cordyceps sinensis, having functions such as improving body immunity, antitumor, anti-oxidant, antiviral, anti-inflammatory, hypoglycemic, antifatigue, be the ideal substitute of traditional Cordyceps sinensis, but wild Cordyceps militaris (L.) Link. is the same with traditional Cordyceps sinensis, in the occurring in nature rareness, expensive.The Ministry of Health issued bulletin No. 3 in 2009, the approval Cordyceps militaris (L.) Link. is new resource food, use range is: directly edible, drinks, can, seasonings, beverage, make Cordyceps militaris (L.) Link. can be used as a kind of bread and cheese but not protective foods, enter people's diet, foodstuff production processing enterprise also can develop the Cordyceps militaris (L.) Link. product innovation in the scope of permission.
Summary of the invention
The present invention is according to the development trend of current industry, provide a kind of Cordyceps militaris (L.) Link. yellow rice wine and preparation method thereof in conjunction with the said products advantage separately, products obtained therefrom has and improves immunizing power, nourishing the lung and the kidney, effect such as antitumor, the functional yellow rice wine product that this preparation method produces not only has internationally recognized health factor cordycepin and Cordyceps polysaccharide, this production technique is easy simultaneously, production cost is lower, is convenient to scale operation.Concrete technical scheme is as follows:
A kind of Secondary Fermentation Cordyceps militaris (L.) Link. yellow rice wine, this yellow rice wine add the Cordyceps militaris (L.) Link. fermented supernatant fluid and make by in the brew process in saccharification step.
The adding quality of the described Cordyceps militaris (L.) Link. fermented supernatant fluid that wherein, adds in saccharification step is the 100-150% of raw material rice quality.
Described Cordyceps militaris (L.) Link. fermented supernatant fluid makes through liquid fermentation and culture for the Cordyceps militaris (L.) Link. liquid spawn, and wherein the volume ratio of liquid spawn and substratum is 1:10, and Cordyceps militaris (L.) Link. fungus filament content is 10-20mg/mL in the liquid spawn; Described fermention medium comprises by weight percentage: glucose 3%, peptone 0.3%, KH
2PO
40.1%, MgSO
40.05%, VB
1(vitamins B
1) 0.01%, pH6.5, surplus is water.
The method for preparing described Cordyceps militaris (L.) Link. fermented supernatant fluid is as follows:
A) under aseptic condition, with Cordyceps militaris (L.) Link. liquid-spawn inoculation (total amount of liquid gets final product less than 50% of Erlenmeyer flask capacity) to the 500mL Erlenmeyer flask that contains described fermention medium, 24 ± 1 ℃ left standstill 1 day;
B) Erlenmeyer flask after will leaving standstill placed the constant temperature oscillator shaking culture 7-10 days, and 25 ± 1 ℃ of temperature, hunting speed are 150-180rpm (commentaries on classics per minute);
C) with after the shaking culture Erlenmeyer flask with the speed of 4000rpm centrifugal 20 minutes, get supernatant liquor as the Cordyceps militaris (L.) Link. fermented supernatant fluid.
The preparation method of above-mentioned Secondary Fermentation Cordyceps militaris (L.) Link. yellow rice wine mainly comprises: yellow rice wine adds the Cordyceps militaris (L.) Link. fermented supernatant fluid and makes in the brew process in saccharification step.
Specifically can comprise the steps:
1) eluriate, soak: according to every batch of turnout, drop into rice, add water and eluriate, soak, soaking temperature 20-35 ℃, soak time 8-16 hour;
2) steam material, airing: will go up the step by steam rice cooker and soak the back rice cooking 1 hour, airing is cooled to about 30 ℃ the grain of rice then;
3) saccharification: with the Cordyceps militaris (L.) Link. fermented supernatant fluid of aforementioned preparation at 115 ℃, join after the sterilization under the 20min condition in going on foot in the grain of rice after the airing, the adding quality of wherein said Cordyceps militaris (L.) Link. fermented supernatant fluid is the 100-150% of raw material rice quality, and adds the saccharification song that utilizes monascus ruber (Monascus spp.) and black-koji mould (Aspergullus niger) to make;
4) zymamsis: add rhizopus and yeast in the mixture after the saccharification as the brewing fermentation agent, after stirring evenly mixed solution is pumped into ethanol fermentation tank and ferment, 25-28 ℃ of control leavening temperature fermentation time 5-8 days, made distiller's wort;
5) distiller's wort of making is filtered, the sterilization of liquids after the filtration namely obtains described Secondary Fermentation Cordyceps militaris (L.) Link. yellow rice wine.
Wherein, the adding quality of the song of saccharification described in the step 3) is the 1-5% of raw material rice quality in the step 1); Described saccharification song is made by monascus ruber and black-koji mould.Preparation process is: wheat bran and the distilled water ratio with 1: 1 is stirred, taking by weighing the 50g mixture is loaded in the 500mL Erlenmeyer flask of sterilization, adding the 10g soyflour simultaneously stirs, 121 ℃ of sterilization 30min, be cooled to room temperature, get the monascus of mixture quality 0.1% and 0.08% aspergillus niger and inoculate, shake and make it to mix constant temperature culture in 30 ℃ of mold incubators.Grow mycelia behind the 24h, shake bottle, blocking loosening is opened, cultivate 6h again and detain bottle when obvious to material knot cake and cultivate a 60h, monascus, black-koji mould spore growth and maturity when bent cake is tawny, stop to cultivate, and pulverize bent cake under the gnotobasis, and are stand-by.
The 0.1-1% that used rhizopus quality is the raw material rice quality in the step 4), the yeast quality is the 0.1-0.2% of raw material rice quality.
Secondary Fermentation Cordyceps militaris (L.) Link. yellow rice wine provided by the invention and preparation method thereof, obtain the Cordyceps militaris (L.) Link. fermented supernatant fluid by a liquid fermenting, the liquid component that is functional yellow rice wine with this one time fermentation supernatant liquor carries out Secondary Fermentation, obtain having the Cordyceps militaris (L.) Link. yellow rice wine of certain health-care effect, be main raw material with the rice, adopt solid-state layering zymotechnique, by adopting Monascus anka Nakazawa et sato and black-koji mould production to prepare the saccharification song, the Cordyceps militaris (L.) Link. fermented supernatant fluid is added in employing in the yellow wine fermentation process, the content of health factor cordycepin and Cordyceps polysaccharide in the raising yellow rice wine product.Cordycepin has stronger nourishing function, mainly contain nourishing the lung and the kidney, hemostasis and phlegm, the expansion tracheae, calm, cancer-resisting, effect such as relieving asthma, and Cordyceps polysaccharide has raising immunizing power, antitumor, anti-oxidant, antiviral, anti-inflammatory, hypoglycemic, effects such as antifatigue, thereby thus production technique production and functional yellow rice wine, it is a kind of functional health yellow rice wine product with clear and definite blood fat-reducing blood pressure-decreasing functional factor, be conducive to significantly promote the developmental level of China's yellow rice wine product, also has simultaneously wide domestic and abroad market prospect, can satisfy the new demand of human consumer's health care, improve the quality of living.
The functional yellow rice wine of gained of the present invention after testing, contained 2 kinds are improved immunizing power, nourishing the lung and the kidney, the critical function factor such as antitumor, content's index is as follows:
It is 12.5% o'clock at alcoholic strength, nourishing the lung and the kidney, hemostasis and phlegm, expansion tracheae, calmness, cancer-resisting, functional factor Cordyceps militaris (L.) Link. cordycepin content such as relieving asthma reach 375.04mg/L, have the immunizing power of raising, antitumor, anti-oxidant function factor Cordyceps militaris (L.) Link. polysaccharide content reaches 1.73g/L.
Description of drawings
Fig. 1 is preparation method's of the present invention general flow chart.
Embodiment
Come more detailed description the present invention below in conjunction with embodiment, but the present invention is not subjected to the restriction of these embodiment.
The preparation of embodiment one, Cordyceps militaris (L.) Link. fermented supernatant fluid:
The configuration of substratum: glucose 3%, peptone 0.3%, KH
2PO
40.1%, MgSO
40.05%, VB
10.01%, pH6.5, surplus is water.
Under the Bechtop aseptic condition, Cordyceps militaris (L.) Link. liquid spawn 20mL(is contained 0.3g Cordyceps militaris (L.) Link. fungus filament) be seeded in the Erlenmeyer flask (500mL) that the above-mentioned substratum for preparing of 200mL is housed, 24 ± 1 ℃, left standstill 1 day; Place the constant temperature oscillator cultivation and fermentation then, 25 ± 1 ℃ of temperature, hunting speed are 150-180rpm, shaking culture 7-10 days; After the fermentation ends, take out triangular flask from shaking table, 4000rpm obtained fermented supernatant fluid in centrifugal 20 minutes, was required Cordyceps militaris (L.) Link. fermented supernatant fluid.At 115 ℃, the sterilization back is standby under the 20min condition;
Embodiment two: the preparation of Cordyceps militaris (L.) Link. Secondary Fermentation yellow rice wine:
1, eluriate, soak: drop into rice in bubble rice groove by batch quantity, add water and eluriate, soak, the water surface exceeds rice and flour 10-20cm, soaks 8-16 hour down at 20-35 ℃, specifically adjusts soak time according to temperature; The big grain of rice after the immersion should be kept perfectly, and hand is twisted with the fingers frangible, and the interior no white heart gets final product;
2, steam material, airing: in steam rice cooker, the rice after soaking is carried out steamed rice, rice layer thickness control (the rice layer is blocked up be prone to half-cooked, cross thin wasting space) about 5-6cm, 1 hour steamed rice time, require the rice grain steam outer hard in soft, the interior no white heart, cannot stick with paste mashedly; Adopt the airing method, spread out under aseptic condition steaming good rice, be cooled to about 30 ℃;
3, saccharification: the 100-150% by rice raw material weight adds a kind of Cordyceps militaris (L.) Link. fermented supernatant fluid for preparing sterilization of embodiment; And adding the saccharification song that utilizes monascus ruber and black-koji mould to make, usage quantity is the 1-5% of rice raw material;
4, fermentation: add rhizopus and yeast as the brewing fermentation agent, usage quantity is respectively the 0.1-1% of rice weight, 0.1-0.2%; Stir evenly and ferment.25-28 ℃ of alcoholic fermentation process control product temperature fermentation time 5-8 days, made distiller's wort; Distiller's wort alcoholic strength 6.5-9v/v, acidity 0.1-0.7g/100mL;
5, the allotment: with distiller's wort after filtration, the sterilization after be Cordyceps militaris (L.) Link. Secondary Fermentation yellow rice wine of the present invention.
Certainly should recognize, though carried out the description of front by example of the present invention, to the present invention make will to those skilled in the art apparent like this and other improvement and change should think and fall into as in the broad range of the present invention in this paper.Therefore, although the present invention with reference to preferred embodiment be described,, its meaning is not that the equipment of tool novelty is restricted therefrom, on the contrary, it is intended to comprise various improvement and equivalent modifications within the broad range that meets above-mentioned open part, claim.
Claims (10)
1. Secondary Fermentation Cordyceps militaris (L.) Link. yellow rice wine is characterized in that: this yellow rice wine adds the Cordyceps militaris (L.) Link. fermented supernatant fluid and makes in the brew process in saccharification step.
2. Secondary Fermentation Cordyceps militaris (L.) Link. yellow rice wine according to claim 1, it is characterized in that: described Cordyceps militaris (L.) Link. fermented supernatant fluid makes through liquid fermentation and culture for the Cordyceps militaris (L.) Link. liquid spawn, wherein the volume ratio of liquid spawn and substratum is 1:10, and Cordyceps militaris (L.) Link. fungus filament content is 10-20mg/mL in the liquid spawn.
3. Secondary Fermentation Cordyceps militaris (L.) Link. yellow rice wine according to claim 2, it is characterized in that: wherein said fermention medium comprises by weight percentage: glucose 3%, peptone 0.3%, KH
2PO
40.1%, MgSO
40.05%, VB
10.01%, pH6.5, surplus is water.
4. according to claim 1,2 or 3 described Secondary Fermentation Cordyceps militaris (L.) Link. yellow rice wine, it is characterized in that: described Cordyceps militaris (L.) Link. fermented supernatant fluid makes by the following method:
A) under aseptic condition, to the Erlenmeyer flask that contains described fermention medium, 24 ± 1 ℃ left standstill 1 day with described Cordyceps militaris (L.) Link. liquid-spawn inoculation;
B) Erlenmeyer flask after will leaving standstill placed the constant temperature oscillator shaking culture 7-10 days, and 25 ± 1 ℃ of temperature, hunting speed are 150-180rpm;
C) with after the shaking culture Erlenmeyer flask with the speed of 4000rpm centrifugal 20 minutes, get supernatant liquor as the Cordyceps militaris (L.) Link. fermented supernatant fluid.
5. according to the described Secondary Fermentation Cordyceps militaris (L.) Link. of the arbitrary claim of claim 1-4 yellow rice wine, it is characterized in that: the adding quality of described Cordyceps militaris (L.) Link. fermented supernatant fluid is the 100-150% of raw material rice quality.
6. according to the preparation method of the described Secondary Fermentation Cordyceps militaris (L.) Link. of above-mentioned arbitrary claim yellow rice wine, it is characterized in that: yellow rice wine adds the Cordyceps militaris (L.) Link. fermented supernatant fluid and makes in the brew process in saccharification step.
7. the preparation method of Secondary Fermentation Cordyceps militaris (L.) Link. yellow rice wine according to claim 6 is characterized in that specifically comprising the steps:
1) rice is eluriated, is soaked;
2) steam material, airing;
3) add saccharification Cordyceps militaris (L.) Link. fermented supernatant fluid bent and sterilization and carry out saccharification;
4) zymamsis;
5) filter, sterilize, obtain described Secondary Fermentation Cordyceps militaris (L.) Link. yellow rice wine.
8. the preparation method of Secondary Fermentation Cordyceps militaris (L.) Link. yellow rice wine according to claim 6, it is characterized in that: described Cordyceps militaris (L.) Link. fermented supernatant fluid makes by the following method:
A) under aseptic condition, to the Erlenmeyer flask that contains described fermention medium, 24 ± 1 ℃ left standstill 1 day, wherein with described Cordyceps militaris (L.) Link. liquid-spawn inoculation;
B) Erlenmeyer flask after will leaving standstill placed the constant temperature oscillator shaking culture 7-10 days, and 25 ± 1 ℃ of temperature, hunting speed are 150-180rpm;
C) with after the shaking culture Erlenmeyer flask with the speed of 4000rpm centrifugal 20 minutes, get supernatant liquor as the Cordyceps militaris (L.) Link. fermented supernatant fluid.
9. the preparation method of Secondary Fermentation Cordyceps militaris (L.) Link. yellow rice wine according to claim 6, it is characterized in that: the adding quality of described Cordyceps militaris (L.) Link. fermented supernatant fluid is the 100-150% of raw material rice quality.
10. the preparation method of Secondary Fermentation Cordyceps militaris (L.) Link. yellow rice wine according to claim 6, it is characterized in that: the adding quality of described saccharification song is the 1-5% of raw material rice quality; Described saccharification song is made by monascus ruber and black-koji mould.
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| CN103695267A (en) * | 2013-12-09 | 2014-04-02 | 边江 | Preparation method of living cicada pupa-inoculated growing cordyceps militaris medicinal liquor |
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| CN104263585A (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 fermented wine |
| CN105018262A (en) * | 2014-04-15 | 2015-11-04 | 温州大学 | Cordyceps militaris draft beer and brewing process thereof |
| CN105969581A (en) * | 2016-06-28 | 2016-09-28 | 廊坊师范学院 | Radix Puerariae and Cordyceps wine and preparation method thereof |
| CN106381253A (en) * | 2016-08-31 | 2017-02-08 | 安康市蚕桑产业发展中心 | Process for nutritional enhancing production of cordyceps militaris yellow rice wine by cordyceps militaris rice culture material |
| CN110373299A (en) * | 2019-08-20 | 2019-10-25 | 山西省农业科学院食用菌研究所 | The production method of silkworm chrysalis Cordyceps sinensis stilbene ginseng series of products |
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Cited By (10)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN103695267A (en) * | 2013-12-09 | 2014-04-02 | 边江 | Preparation method of living cicada pupa-inoculated growing cordyceps militaris medicinal liquor |
| CN103695267B (en) * | 2013-12-09 | 2015-01-14 | 边江 | Preparation method of living cicada pupa-inoculated growing cordyceps militaris medicinal liquor |
| CN105018262A (en) * | 2014-04-15 | 2015-11-04 | 温州大学 | Cordyceps militaris draft beer and brewing process thereof |
| CN104046541A (en) * | 2014-06-06 | 2014-09-17 | 宁波大生祥中医投资管理有限公司 | Red rice cordyceps sinensis health wine and preparation process thereof |
| CN104046541B (en) * | 2014-06-06 | 2016-07-06 | 宁波大生祥中医投资管理有限公司 | A kind of Monas cuspurpureus Went Chinese caterpillar fungus health wine and preparation technology thereof |
| CN104263585A (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 fermented wine |
| CN105969581A (en) * | 2016-06-28 | 2016-09-28 | 廊坊师范学院 | Radix Puerariae and Cordyceps wine and preparation method thereof |
| CN105969581B (en) * | 2016-06-28 | 2019-07-02 | 廊坊师范学院 | Pueraria lobata cordyceps militaris liquor and preparation method thereof |
| CN106381253A (en) * | 2016-08-31 | 2017-02-08 | 安康市蚕桑产业发展中心 | Process for nutritional enhancing production of cordyceps militaris yellow rice wine by cordyceps militaris rice culture material |
| CN110373299A (en) * | 2019-08-20 | 2019-10-25 | 山西省农业科学院食用菌研究所 | The production method of silkworm chrysalis Cordyceps sinensis stilbene ginseng series of products |
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Inventor after: Shi Zhenxia Inventor after: Yan Xunyou Inventor after: Zhao Haijun Inventor after: Wu Zhiyan Inventor after: Wang Jing Inventor before: Shi Zhenxia Inventor before: Yan Xunyou |
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Application publication date: 20130703 |