CN103333768B - Black fungus-radix puerariae fruit wine and preparation method thereof - Google Patents
Black fungus-radix puerariae fruit wine and preparation method thereof Download PDFInfo
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Abstract
The invention discloses a preparation method of black fungus-radix puerariae fruit wine. The preparation method comprises the steps of: (1) preparing liquid shake flask strain; (2) preparing submerged cultivation strain of black fungus liquid; (3) conducting solid-state fermentation of black fungus; (4) brewing the black fungus-radix puerariae fruit wine. The prepared black fungus-radix puerariae fruit wine has the functions of being antioxidant and lowering blood pressure. The prepared fruit wine has heavy fruit aroma and specific fermentation fragrance of black fungus. The concentration of metabolite products is higher; the fermentation processes are extensive without the need of strict aseptic condition; the equipment is simple in structure, less in investment, low in energy consumption and easy to operate; the aftertreatment is simple and convenient and less in pollution and basically has no emission of waste water.
Description
Technical field
The present invention relates to a kind of fruit wine and preparation method thereof, specifically a kind of black fungus root of kudzu vine fruit wine and preparation method thereof, belongs to technical field of bioengineering.
Background technology
The root of kudzu vine is the dry root of legume pueraria lobata or sweet kudzu.Elegant jessamine main product in Hunan, the province such as Henan, Guangdong, Zhejiang, Sichuan; Sweet kudzu mostly is cultivation, and main product is in provinces such as Guangxi, Guangdong, and also produce Sichuan, Yunnan Province.Efficient liquid phase chromatographic analysis shows, the main active ingredient of the root of kudzu vine is that puerarin is the flavonoid compound of representative, next contains the triterpene compounds such as a small amount of root of kudzu vine saponin(e (SA1～SA4), root of kudzu vine saponin(e SB1, root of kudzu vine saponin(e (A1～A5) and root of kudzu vine saponin(e C1, and the choline chloride 60, dichloride vagusstoff of trace, long plug are because of, D N.F,USP MANNITOL, L (+) magnesium lactate, Sitosterolum, daucosterol, 6,7 escoparones, 5 methyl hydantoins, choline and vagusstoff.The root of kudzu vine has and reduces blood pressure, anti-heart disorder, and vasodilation, suppresses cardiovascular and cerebrovascular spasm, improves cerebral circulation.Utilize at present the method for the root of kudzu vine, mainly contain two kinds: a kind of is to extract root of kudzu vine active substance, make healthcare products or medicine, but extracting method not only can not make full use of root of kudzu vine resource, easily causes environmental pollution simultaneously; Another kind is that the root of kudzu vine directly adds food or sells as healthcare products by pulverizing, and the food of this method value or medicine, exist absorption of human body difficulty etc., reduced result of use.
Black fungus [Auricularia auricula(L.ex Hook.) Underw] have another name called black dish, auricularia auriculajudae, cloud ear, belong to Auriculariaceae, Auricularia, is the dietotherapeutic Jelly fungi of China's preciousness, is also the protective foods of generally acknowledging in the world.Black fungus is not only sliding tender good to eat, and flavour is delicious, and nutritious, and the traditional Chinese medical science thinks, black fungus nature and flavor are sweet flat, has the effects such as clearing lung-heat ease constipation, nourishing YIN and supplementing blood, promoting blood circulation and removing blood stasis, improving eyesight nourishing the stomach.Can be used for the treatment of the symptoms such as uterine bleeding, hemorrhoid, bloody flux, anaemia and constipation.Simultaneously its contained ferment and vegeto-alkali can promoting digestion road and urinary tract glandular secretions, and collaborative secretory product catalysis calculus, and gallbladdergallstonecholetithiasis, urinary stone disease etc. is had and significantly dissolves effect.
Solid state fermentation is the fermentation mode of microorganism on the solid state substrate that there is no or substantially do not have free-water, gas, liquid, solid three-phase depositing in solid state substrate, in porous solid state substrate, contain water and water-insoluble substance with.Water-activity is low, and matrix water-insoluble is high, and microorganism easily grows, and enzyme activity is high, and enzyme system is abundant; Due in fermenting process not or have a small amount of free water, so substrate inhibition or product to suppress phenomenon rare.
Summary of the invention
Goal of the invention: the object of the present invention is to provide a kind of black fungus root of kudzu vine fruit wine and preparation method thereof, to realizing this fruit wine mouthfeel sweet-smelling, anti-oxidant, hypotensive, this preparation method is easy to operate, cost is low, pollution is few.
Technical scheme: in order to realize foregoing invention object, the technical solution adopted in the present invention is:
A preparation method for black fungus root of kudzu vine fruit wine, comprises the steps:
(1) preparation of liquid shaking bottle bacterial classification: substratum is sub-packed in to several triangular flasks, every bottle of 40～150mL, 100～130 ℃ of sterilizing 10～60min, 3～4 5 * 5mm black fungus test tube slant bacterial classifications of cooling rear access, at rotating speed 60～180r/min, 22～33 ℃ of cultivation 5～10d of temperature, make black fungus liquid shaking bottle bacterial classification; Described substratum comprises the component of following parts by weight: 2000～10000 parts of sucrose, 1000～5000 parts of soybean cake powders, 1000～5000 parts of corn steep liquors, 1000～6000 parts, wheat bran, 6～60 parts of phosphoric acid salt, 5～50 parts of magnesium salts;
(2) black fungus deep liquid is cultivated the preparation of bacterial classification: 50～80% access deep liquid substratum of pressing seeding tank volume, through 100～120 ℃ of sterilizings, be cooled to room temperature, the black fungus liquid shaking bottle bacterial classification making by 3～10% access steps (1) of seeding tank volume, at 22～33 ℃ of temperature, tank pressure 0.03～0.08MPa, mixing speed 60～250r/min, ventilation 1:0.3～1:1.2v/v/m cultivates 3～8d, makes black fungus deep liquid and cultivates bacterial classification; Described deep layer substratum comprises the component of following parts by weight: 2000～10000 parts of sucrose, 1000～5000 parts of soybean cake powders, 1000～5000 parts of corn steep liquors, 1000～6000 parts, wheat bran, 6～60 parts of phosphoric acid salt, 5～50 parts of magnesium salts, 200～700 parts, soya-bean oil;
(3) black fungus solid state fermentation: by powder of Radix Puerariae: wheat and water mix to obtain mixed solution by weight 1:0.5～2:1.5～6 ratio, 110～150 ℃ of sterilizing 10～60min, after cool to room temperature, the black fungus deep liquid making with mixed solution weight ratio 5～20% inoculum size access steps (2) is cultivated bacterial classification, cover preservative film, 22～33 ℃ of temperature, humidity 55～90% is cultivated 5～20d and is obtained black fungus Radix Puerariae fermented product;
(4) brewageing of black fungus root of kudzu vine fruit wine: by 30～70% of black fungus Radix Puerariae fermented product weight, take rice, add with the poach of the weight such as rice and become rice, cooling; The water that the black fungus Radix Puerariae fermented product that step (3) is made, the distiller's yeast of rice weight 1～5%, rice weight are 2～5 times mixes, through 10～30 ℃, and 10～50d fermentation, fermented liquid obtains black fungus root of kudzu vine fruit wine through filtering, blending.
Described phosphoric acid salt is potassium primary phosphate, biphosphate is received or Secondary ammonium phosphate.
Described magnesium salts is magnesium sulfate.
The protein content of described corn steep liquor is not less than 37%.
Described black fungus test tube slant bacterial classification adopts the preparation of PDA substratum, and the PDA substratum of every 1000ml is containing 200g potato extracting solution, 20g glucose, 20g agar.
Described potato extracting solution, for peeling potato is cut into pieces, adds distilled water to boil 30min, eight layers of filtered through gauze, and filtrate constant volume is potato extracting solution.
Described black fungus test tube slant bacterial classification while preparing boils PDA substratum, packing test tube after agar dissolves completely, and tampon beyond the Great Wall, 120～130 ℃ of sterilizings, bevel, cultivates 7 days for 30～35 ℃, and 4～6 ℃ of refrigerations are stand-by.
The alcoholic strength of described fruit wine is 8～30%; General flavone content 15～100mg/l, puerarin 1～8mg/l, protein 4.5～40mg/l, reducing sugar 0～250mg/l, polysaccharide 10～150mg/l, and reducing sugar content is not 0.
Beneficial effect: compared with prior art, remarkable advantage of the present invention is: 1) the present invention adopts solid-state fermentation technology, take wheat and the root of kudzu vine obtains the functional foodstuff that contains Auricularia polycose and root of kudzu vine activeconstituents as matrix breeding agaric mycelium, this food adds appropriate boiled rice, distiller's yeast, water further to ferment, and can make black fungus root of kudzu vine fruit wine.This fruit wine has the anti-oxidant purposes reducing blood pressure.2) fruit wine that the present invention makes has the peculiar fragrance of strong fruital taste and black fungus fermentation.3) Metabolites Concentration of the present invention is higher; Fermenting process is extensive, does not need strict aseptic condition; Simple in equipment, less investment, energy consumption are low, easy to operate; Aftertreatment is easy, pollution is few, basic non-wastewater discharge.
Embodiment
Below by specific embodiment, the present invention is further described; it should be pointed out that for the person of ordinary skill of the art, under the premise without departing from the principles of the invention; can also make some modification and improvement, these also should be considered as belonging to protection scope of the present invention.
The black fungus bacterial classification using in embodiment 1～3 in the present invention is any one commercially available black fungus bacterial classification, as black fungus YBS-3, and new black fungus, black prestige 981.Black fungus test tube slant bacterial classification adopts the preparation of PDA substratum, and the PDA substratum of every 1000ml is containing 200g potato extracting solution, 20g glucose, 20g agar.PDA substratum is boiled, packing test tube after agar dissolves completely, tampon beyond the Great Wall, 120～130 ℃ of sterilizings, bevel, cultivates 7 days for 30～35 ℃, 4～6 ℃ of stand-by required black fungus test tube slant bacterial classifications that are of refrigeration.
Embodiment 1
Take sucrose 20g, soybean cake powder 50g, corn steep liquor 50g, wheat bran 60g, potassium primary phosphate 0.6g, magnesium sulfate 0.5g, water 1000ml, mixes and makes substratum, the triangular flask of packing 250mL, every bottle of 40mL, 100 ℃ of sterilizing 10min, 35 * 5mm black fungus test tube slant bacterial classifications of cooling rear access, at rotating speed 60r/min, 22 ℃ of cultivation 5d of temperature, make black fungus liquid shaking bottle bacterial classification.
Deep liquid substratum is by sucrose 100g, soybean cake powder 10g, corn steep liquor 10g, wheat bran 10g, potassium primary phosphate 0.6g, magnesium sulfate 0.5g, soya-bean oil 7g, water 1000ml mixed preparing forms, the 50% access deep liquid substratum of pressing seeding tank volume, through 100 ℃ of sterilizings, is cooled to room temperature, press 3% access black fungus liquid shaking bottle bacterial classification of seeding tank volume, at 22 ℃ of temperature, tank pressure 0.03MPa, mixing speed 60r/min, ventilation 1:0.3:1.2v/v/m cultivates 3d, makes black fungus deep liquid and cultivates bacterial classification;
By powder of Radix Puerariae: wheat and water mix to obtain mixed solution by weight 1:0.5:1.5 ratio, 110 ℃ of sterilizing 10min, after cool to room temperature, with mixed solution weight ratio 5% inoculum size access black fungus deep liquid, cultivate bacterial classification, cover preservative film, 22 ℃ of temperature, humidity 55% is cultivated 5d and is obtained black fungus Radix Puerariae fermented product;
By 30% of black fungus Radix Puerariae fermented product weight, take rice, add with the poach of the weight such as rice and become rice, cooling; The water of 2 times, the distiller's yeast of the black fungus Radix Puerariae fermented product making, rice weight 1%, rice weight is mixed, through 10 ℃, 10d fermentation, fermented liquid obtains black fungus root of kudzu vine fruit wine through filtering, blending.This fruit wine has the peculiar fragrance of strong fruital taste and black fungus fermentation.
Embodiment 2
Take sucrose 60g, soybean cake powder 30g, corn steep liquor 30g, wheat bran 30g, biphosphate is received 0.3g, magnesium sulfate 0.3g, water 1000ml, mixes and makes substratum, the triangular flask of packing 250mL, every bottle of 100mL, 120 ℃ of sterilizing 30min, 45 * 5mm black fungus test tube slant bacterial classifications of cooling rear access, at rotating speed 120r/min, 25 ℃ of cultivation 8d of temperature, make black fungus liquid shaking bottle bacterial classification.
Deep liquid substratum is by sucrose 60g, soybean cake powder 25g, corn steep liquor 31g, wheat bran 30g, biphosphate is received 0.25g, magnesium sulfate 0.25g, soya-bean oil 4.1g, water 1000ml mixed preparing forms, the 60% access deep liquid substratum of pressing seeding tank volume, through 110 ℃ of sterilizings, is cooled to room temperature, press 8% access black fungus liquid shaking bottle bacterial classification of seeding tank volume, at 25 ℃ of temperature, tank pressure 0.05MPa, mixing speed 180r/min, ventilation 1:0.8:1.2v/v/m cultivates 5d, makes black fungus deep liquid and cultivates bacterial classification;
By powder of Radix Puerariae: wheat and water mix to obtain mixed solution by weight 1:2:6 ratio, 150 ℃ of sterilizing 60min, after cool to room temperature, with mixed solution weight ratio 20% inoculum size access black fungus deep liquid, cultivate bacterial classification, cover preservative film, 25 ℃ of temperature, humidity 70% is cultivated 10d and is obtained black fungus Radix Puerariae fermented product.
By 50% of black fungus Radix Puerariae fermented product weight, take rice, add with the poach of the weight such as rice and become rice, cooling; The water of 45 times, the distiller's yeast of the black fungus Radix Puerariae fermented product making, rice weight 3%, rice weight is mixed, through 20 ℃, 30d fermentation, fermented liquid obtains black fungus root of kudzu vine fruit wine through filtering, blending.This fruit wine chromaticness rice is light brown, has the peculiar fragrance of strong fruital taste and black fungus fermentation.
Embodiment 3
Take sucrose 100g, soybean cake powder 10g, corn steep liquor 10g, wheat bran 10g, Secondary ammonium phosphate 0.06g, magnesium sulfate 0.05g, water 1000ml, mixes and makes substratum, the triangular flask of packing 250mL, every bottle of 150mL, 130 ℃ of sterilizing 60min, 35 * 5mm black fungus test tube slant bacterial classifications of cooling rear access, at rotating speed 180r/min, 33 ℃ of cultivation 10d of temperature, make black fungus liquid shaking bottle bacterial classification.
Deep liquid substratum is by sucrose 20g, soybean cake powder 45g, corn steep liquor 45g, wheat bran 60g, Secondary ammonium phosphate 0.06g, magnesium sulfate 0.05g, soya-bean oil 2g, water 1000ml mixed preparing forms, the 80% access deep liquid substratum of pressing seeding tank volume, through 120 ℃ of sterilizings, is cooled to room temperature, press 10% access black fungus liquid shaking bottle bacterial classification of seeding tank volume, at 33 ℃ of temperature, tank pressure 0.08MPa, mixing speed 250r/min, ventilation 1:1:1.2v/v/m cultivates 8d, makes black fungus deep liquid and cultivates bacterial classification;
By powder of Radix Puerariae: wheat and water mix to obtain mixed solution by weight 1:1:3 ratio, 130 ℃ of sterilizing 30min, after cool to room temperature, with mixed solution weight ratio 15% inoculum size access black fungus deep liquid, cultivate bacterial classification, cover preservative film, 33 ℃ of temperature, humidity 90% is cultivated 20d and is obtained black fungus Radix Puerariae fermented product.
By 70% of black fungus Radix Puerariae fermented product weight, take rice, add with the poach of the weight such as rice and become rice, cooling; The water of 5 times, the distiller's yeast of the black fungus Radix Puerariae fermented product making, rice weight 5%, rice weight is mixed, through 10～30 ℃, 50d fermentation, fermented liquid obtains black fungus root of kudzu vine fruit wine through filtering, blending.This fruit wine chromaticness brown, has the peculiar fragrance that strong fruital taste and black fungus ferment.
In the black fungus pueraria root functional food that embodiment 1～3 is made, functional ingredient is measured by following method:
The mensuration employing Sodium nitrite-aluminium nitrite method of general flavone content (Deng Bin, Jiang Gangbiao, Chen Liuping. the content of Rhizoma Dioscoreae esculentae total flavones for Food wrapping paper. Packaging Engineering, 2008,29 (1): 27～29.); Puerarin content is measured and is adopted high performance liquid chromatography (Liu Yang, Wei Jingyu, Pu Lingling, Wu Jianquan, Yang Jijun, Guo Changjiang: the mensuration of puerarin content in different sorts food, food research and development, 9 phases in 2012) protein content determination adopt Xylene Brilliant Cyanine G (Chen Jianxun, Wang Xiaofeng: plant physiology experiment instructs. experiment 19: Xylene Brilliant Cyanine G G-250 method is measured protein content. press of South China Science & Engineering University p54～55); Measurement of the polysaccharide content employing sulfuric acid-phynol method (Zhaoyang nanmu, Chang Jidong. phenol sulfuric acid process and iodometric determination ganoderma polyoses content comparison indirectly. edible mushrooms, 2007, (3): 58-61.), reducing sugar content is measured 3, the 5-dinitrosalicylic acid method that adopts.
Measurement result is in Table 1.
Table 1 embodiment 1～3 composition analysis table
| Project | Embodiment 1 | Embodiment 2 | Embodiment 3 |
| Alcoholic strength (%) | 30 | 22 | 9 |
| Total flavones (mg/g) | 15 | 58 | 99 |
| Puerarin (mg/g) | 1.1 | 4.7 | 7.8 |
| Protein (mg/g) | 8.0 | 23.3 | 40 |
| Soluble sugar (mg/g) | 236 | 241 | 226 |
| Polysaccharide (mg/g) | 11 | 87 | 143 |
Embodiment 4
The fruit wine that the embodiment of the present invention 1 is made carries out analysis of aroma components.
Flavour ingredient extracts: measure sample 200mL, be placed in the 500mL round-bottomed flask of distilling and extracting device one end simultaneously, electric mantle heating, 50mL methylene dichloride is put into the 100mL round-bottomed flask of the other end, 60 ℃ of heating in water bath, while distillation extraction 2h, extracting solution is with filtering after anhydrous sodium sulfate drying, filtrate is concentrated into about 2mL with Vigreux post in concentrated bottle, and concentrated solution is standby.
Chromatographic condition: injector temperature is 230 ℃, carrier gas He (99.999%), constant current 1.0mL/min, splitting ratio 50: 1, sample size 1 μ L, temperature programming: 60 ℃ of initial temperatures, keep 1min, with 10 ℃/min, rise to 180 ℃, keep 10min.
Mass spectrum condition: ion source temperature is 230 ℃, ionization mode is EI, and electron energy is 70eV, and quality of scanning scope is 20～500amu, solvent delay 3min.
Wine liquid sample is analyzed with GC-MS after treatment, the total ion current figure of its aroma component, and through NIST library searching, detected volatile compound composition and relative content are in Table 2.As shown in Table 2, in fruit wine, detect altogether 16 kinds of aroma components, wherein mainly contain 8 kinds of alcohol compounds, 2 kinds of ester compounds, 2 kinds of acid compounds, the compound of 2 kinds of aldoketoneses.In these aroma components, ester class, alcohols and acid massfraction are higher, local flavor to wine has considerable influence, and the aromatic odour that wherein ester class and alcohols material have can improve the local flavor of wine well, and the peat-reek of this fruit wine has been given in the coordination between these aroma components.
Table 2
Embodiment 5
1, laboratory animal: original hypertensive rat SHR, in 12 week age, body weight 250～300g, is all male, is provided by Jiangsu Polytechnic College of Agriculture and Forestry's Experimental Animal Center.Standard particle forage feed.
2, laboratory apparatus: multi-path physiology signal acquiring processing system RM-6240BD, Sichuan Chengdu Instruement Factory.
3, experimental technique
3.1 animal screenings: 60 of SHR rats, measure caudal artery blood pressure, systolic pressure is used for experiment higher than 180mmHg, lower than being rejected of 180mmHg; Final 52 meet requirement of experiment.All rat sub-cage rearings, 2, every cage, the feed of all freely drinking water, activity is not limit.Temperature: (25 ± 1) ℃, humidity: (55 ± 5) %, illumination and dark each 12h.All rats are all trained after 1 week and start formal experiment before experiment.
3.2 rat blood pressure measuring methods: adopt caudal artery volumetric method.Measure systolic pressure (systolic blood pressure, SBP), with mmHg, represent (1mmHg ≈ 0.133kPa).
3.3 experiment groupings: get 40 of SHR rats, equilibrium is divided into 5 groups at random: 1. blank group; 2. the heavy dose of group of black fungus root of kudzu vine fruit wine; 3. dosage group in black fungus root of kudzu vine fruit wine; 4. black fungus root of kudzu vine fruit wine small dose group; 5. Captopril group.The fruit wine that the high, medium and low dosage group of black fungus root of kudzu vine fruit wine makes with embodiment 1 is respectively according to 80mg/kg, 40mg/kg, 20mg/kg abdominal injection; Captopril group is with captopril (25mg/kg) gavage; Blank group is with equivalent physiological saline gavage.Successive administration 6 weeks, surveys 1 blood pressure for every 2 weeks.Calculate the numerical result of administration front and back blood pressure in Table 3.
Table 3
Result shows, compare with blank group, blood pressure there was no significant difference before and after the administration of black fungus root of kudzu vine fruit wine small dose group, in black fungus pueraria root functional food, dosage group can obviously reduce SHR rat blood pressure, the heavy dose of group of black fungus pueraria root functional food Blood pressure drop amplitude reaches (25.5 ± 13.2mmHg, be highly significant and change, and between dosage and effect, exist good amount-effect relationship.Show, black fungus pueraria root functional food has hypotensive activity in efficient body.
Claims (7)
1. a preparation method for black fungus root of kudzu vine fruit wine, is characterized in that: comprise the steps:
(1) preparation of liquid shaking bottle bacterial classification: substratum is sub-packed in to several triangular flasks, every bottle of 40～150mL, 100～130 ℃ of sterilizing 10～60min, 3 ~ 45 * 5mm black fungus test tube slant bacterial classifications of cooling rear access, at rotating speed 60～180r/min, 22～33 ℃ of cultivation 5～10d of temperature, make black fungus liquid shaking bottle bacterial classification; Substratum comprises the component of following parts by weight: 2000～10000 parts of sucrose, 1000～5000 parts of soybean cake powders, 1000～5000 parts of corn steep liquors, 1000～6000 parts, wheat bran, 6～60 parts of phosphoric acid salt, 5～50 parts of magnesium salts;
(2) black fungus deep liquid is cultivated the preparation of bacterial classification: 50～80% access deep liquid substratum of pressing seeding tank volume, through 100～120 ℃ of sterilizings, be cooled to room temperature, the black fungus liquid shaking bottle bacterial classification making by 3～10% access steps (1) of seeding tank volume, at 22～33 ℃ of temperature, tank pressure 0.03～0.08MPa, mixing speed 60～250r/min, ventilation 1:0.3～1:1.2v/vm cultivates 3～8d, makes black fungus deep liquid and cultivates bacterial classification; Deep liquid substratum comprises the component of following parts by weight: 2000～10000 parts of sucrose, 1000～5000 parts of soybean cake powders, 1000～5000 parts of corn steep liquors, 1000～6000 parts, wheat bran, 6～60 parts of phosphoric acid salt, 5～50 parts of magnesium salts, 200～700 parts, soya-bean oil;
(3) black fungus solid state fermentation: by powder of Radix Puerariae: wheat and water mix to obtain mixed solution by weight 1:0.5～2:1.5～6 ratio, 110～150 ℃ of sterilizing 10～60min, after cool to room temperature, 5～20% inoculum sizes with mixed solution weight access the black fungus deep liquid cultivation bacterial classification that steps (2) make, cover preservative film, 22～33 ℃ of temperature, humidity 55 ~ 90% is cultivated 5～20d and is obtained black fungus Radix Puerariae fermented product;
(4) brewageing of black fungus root of kudzu vine fruit wine: by 30 ~ 70% of black fungus Radix Puerariae fermented product weight, take rice, add with the poach of the weight such as rice and become rice, cooling; The water that the black fungus Radix Puerariae fermented product making with step (3) again after rice is cooling, the distiller's yeast of rice weight 1～5%, rice weight are 2 ~ 5 times mixes, through 10 ~ 30 ℃, and 10～50d fermentation, fermented liquid obtains black fungus root of kudzu vine fruit wine through filtering, blending.
2. the preparation method of black fungus root of kudzu vine fruit wine as claimed in claim 1, is characterized in that: described phosphoric acid salt is potassium primary phosphate, SODIUM PHOSPHATE, MONOBASIC or Secondary ammonium phosphate.
3. the preparation method of black fungus root of kudzu vine fruit wine as claimed in claim 1, is characterized in that: described magnesium salts is magnesium sulfate.
4. the preparation method of black fungus root of kudzu vine fruit wine as claimed in claim 1, is characterized in that: the protein content of described corn steep liquor is not less than 37%.
5. the preparation method of black fungus root of kudzu vine fruit wine as claimed in claim 1, is characterized in that: described black fungus test tube slant bacterial classification adopts the preparation of PDA substratum, and the PDA substratum of every 1000ml is containing 200g potato extracting solution, 20g glucose, 20g agar.
6. the preparation method of black fungus root of kudzu vine fruit wine as claimed in claim 5, is characterized in that: described potato extracting solution, for peeling potato is cut into pieces, adds distilled water to boil 30min, eight layers of filtered through gauze, and filtrate constant volume is potato extracting solution.
7. the preparation method of black fungus root of kudzu vine fruit wine as claimed in claim 5, it is characterized in that: described black fungus test tube slant bacterial classification while preparing boils PDA substratum, packing test tube after agar dissolves completely, tampon beyond the Great Wall, 120 ~ 130 ℃ of sterilizings, bevel, cultivates 7 days for 30 ~ 35 ℃, and 4 ~ 6 ℃ of refrigerations are stand-by.
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| CN104745400B (en) * | 2015-04-26 | 2016-09-14 | 温州静雅环保科技有限公司 | The manufacture method of black edible fungus health care wine |
| CN106107367A (en) * | 2016-06-29 | 2016-11-16 | 宫晶晶 | The preparation method of a kind of Auricularia oral liquid and special culture media |
| CN107586727B (en) * | 2017-10-26 | 2020-03-13 | 湖南和平生物科技有限公司 | Fermentation method of ganoderma lucidum mycelia |
| CN109468199A (en) * | 2018-12-25 | 2019-03-15 | 湖北工业大学 | A method of Pueraria lobota slag " Xianggu " mushroom wine is prepared using Pueraria lobota slag waste and mushroom as raw material |
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