CN103571719A - Method for making ganoderma lucidum juice wine - Google Patents
Method for making ganoderma lucidum juice wine Download PDFInfo
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- CN103571719A CN103571719A CN201310570467.5A CN201310570467A CN103571719A CN 103571719 A CN103571719 A CN 103571719A CN 201310570467 A CN201310570467 A CN 201310570467A CN 103571719 A CN103571719 A CN 103571719A
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- ganoderma lucidum
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- gram
- gill fungus
- juice wine
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Abstract
The invention provides a method for making ganoderma lucidum juice wine. The method comprises the following steps: mixing corn flour, bran, soybean cake powder, soybean curb residues, dipotassium phosphate, magnesium sulfate, vitamins and water, uniformly stirring, and passing a colloid mill; regulating the pH value, sterilizing, cooling, inoculating ganoderma lucidum mushroom, cultivating, filtering, washing with clean water, and drying with a centrifugal machine so as to obtain a fresh ganoderma lucidum mycelium; adding quantitative white wine, fructus alpiniae oxyphyllae, mulberry and wolfberry fruit, putting in a ceramic pot, sealing the ceramic pot, and storing for six months at 10-15 DEG C; then filtering and filling to obtain the ganoderma lucidum juice wine. The method has the advantages that the cheap raw materials such as the corn flour, the bran, the soybean cake powder and the soybean curb residues are used to produce high-grade edible mushroom ganoderma lucidum, and the ganoderma lucidum juice wine is developed. The ganoderma lucidum juice wine keeps the specific nutrition and physiological function of ganoderma lucidum.
Description
Technical field
The invention belongs to food processing field, relate to alcoholic drink mixed with fruit juice, relate in particular to a kind of making method of cloud gill fungus alcoholic drink mixed with fruit juice.
Background technology
Cloud gill fungus is a kind of extremely precious high-grade edible bacterium, and its nutrition and taste all surpass the mushroom that is known as the king in mushroom.Cloud gill fungus, as a kind of high-class healthy food, is in fashion the markets such as Japan, Korea S, Singapore.Cloud gill fungus contains rich in protein, amino acid etc., and it is above that its aminoacids content doubles than mushroom, and rich vitamin C, B1, B2 and organoselenium etc.Cloud gill fungus has anti-cancer, anticancer, the anti-effect such as aged, also can prevent diabetes, suppress fat, normal edible can beautifying face and moistering lotion, delay old age, increase appetite, improve immunizing power, strengthen memory.Therefore, cloud gill fungus has the laudatory title of " edible mushrooms prince ", is the high-grade edible bacterium that has development prospect.
Summary of the invention
The invention provides a kind of making method of cloud gill fungus alcoholic drink mixed with fruit juice.
Content of the present invention is achieved in that and takes 30 grams of Semen Maydis powder, 10 grams, wheat bran, 20 grams of soybean cake powder, 50 grams of residue from beans after makings, 0.5 gram of dipotassium hydrogen phosphate, 0.5 gram, sal epsom, 0 milligram of VB11, is dissolved in 1000 ml waters, stirs, cross colloidal mill, adjust pH is to 5.5-6,121 ℃ of sterilizings 30 minutes, be cooled to 25 ℃, amount by 8% connects liquid seeds, under temperature 23-25 ℃, rotating speed 100-120rpm condition, cultivates 9 days.Cultivate to finish, after filtration, clear water washing, whizzer dry to obtain the fresh mycelium of cloud gill fungus; Every 100 grams of fresh mycelium add the 55%vol-60%vol white wine of 300 milliliters, then add 15-30 gram of Sharpleaf Galangal Fruit, 12-15 gram mulberry fruit, 9-12 gram matrimony vine, pack ceramic pot sealing into, store 6 months for 10-15 ℃, after filtration, filling, make cloud gill fungus alcoholic drink mixed with fruit juice.
Described liquid seeds is that the cloud gill fungus bacterium through the activation of PDA slant medium is inoculated in liquid PDA substratum, and under 25 ℃ of temperature, rotating speed 120rpm condition, rotary shaker is cultivated and made for 2-3 days.
Advantage of the present invention is the raw material being dirt cheap with Semen Maydis powder, wheat bran, soybean cake powder, residue from beans after making etc., has produced high-grade edible bacterium cloud gill fungus, and has developed cloud gill fungus alcoholic drink mixed with fruit juice.Cloud gill fungus alcoholic drink mixed with fruit juice has kept the peculiar trophicity of cloud gill fungus and physiological function.
Four, specific embodiment
Embodiment one
Take 300 grams of Semen Maydis powder, 100 grams, wheat bran, 200 grams of soybean cake powder, 500 grams of residue from beans after makings, 5 grams of dipotassium hydrogen phosphates, 5 grams, sal epsom, 00 milligram of VB11, be dissolved in 10 premium on currency, stir, cross colloidal mill, adjust pH is to 5.5-6,121 ℃ of sterilizings 30 minutes, are cooled to 25 ℃, and the amount by 8% connects liquid seeds, under temperature 23-25 ℃, rotating speed 100-120rpm condition, cultivate 9 days.Cultivate to finish, after filtration, clear water washing, whizzer dry to obtain the fresh mycelium of cloud gill fungus.Take 100 grams of fresh mycelium, add 300 milliliters of 60%vol white wine, then add 24 grams of Sharpleaf Galangal Fruits, 13 grams, mulberry fruit, 10 grams of matrimony vines, pack ceramic pot sealing into, store 6 months for 10-15 ℃, more after filtration, filling, make cloud gill fungus alcoholic drink mixed with fruit juice.
Embodiment two
Take 150 grams of Semen Maydis powder, 50 grams, wheat bran, 100 grams of soybean cake powder, 100 grams of residue from beans after makings, 2.5 grams of dipotassium hydrogen phosphates, 2.5 grams, sal epsom, 0 milligram of vitamin B15, be dissolved in 5 premium on currency, stir, cross colloidal mill, adjust pH is to 5.5-6,121 ℃ of sterilizings 30 minutes, are cooled to 25 ℃, and the amount by 8% connects liquid seeds, under temperature 23-25 ℃, rotating speed 100-120rpm condition, cultivate 9 days.Cultivate to finish, after filtration, clear water washing, whizzer dry to obtain the fresh mycelium of cloud gill fungus.Take 50 grams of fresh mycelium, add 150 milliliters of mixing of 55%vol white wine, then add 15 grams of Sharpleaf Galangal Fruits, 7 grams, mulberry fruit, 6 grams of matrimony vines, pack ceramic pot sealing into, store 6 months for 10-15 ℃, more after filtration, filling, make cloud gill fungus alcoholic drink mixed with fruit juice.
Claims (1)
1. the making method of a cloud gill fungus alcoholic drink mixed with fruit juice, it is characterized in that: content of the present invention is achieved in that and takes 30 grams of Semen Maydis powder, 10 grams, wheat bran, 20 grams of soybean cake powder, 50 grams of residue from beans after makings, 0.5 gram of dipotassium hydrogen phosphate, 0.5 gram, sal epsom, 0 milligram of VB11, be dissolved in 1000 ml waters, stir, cross colloidal mill, adjust pH is to 5.5-6, 121 ℃ of sterilizings 30 minutes, be cooled to 25 ℃, amount by 8% connects liquid seeds, at temperature 23-25 ℃, under rotating speed 100-120rpm condition, cultivate 9 days, cultivate and finish, after filtration, clear water washing, whizzer dries to obtain the fresh mycelium of cloud gill fungus, every 100 grams of fresh mycelium add the 55%vol-60%vol white wine of 300 milliliters, then add 15-30 gram of Sharpleaf Galangal Fruit, 12-15 gram mulberry fruit, 9-12 gram matrimony vine, pack ceramic pot sealing into, store 6 months for 10-15 ℃, after filtration, filling, make cloud gill fungus alcoholic drink mixed with fruit juice.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201310570467.5A CN103571719A (en) | 2013-11-17 | 2013-11-17 | Method for making ganoderma lucidum juice wine |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201310570467.5A CN103571719A (en) | 2013-11-17 | 2013-11-17 | Method for making ganoderma lucidum juice wine |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN103571719A true CN103571719A (en) | 2014-02-12 |
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| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201310570467.5A Pending CN103571719A (en) | 2013-11-17 | 2013-11-17 | Method for making ganoderma lucidum juice wine |
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104232444A (en) * | 2014-10-09 | 2014-12-24 | 哈尔滨艾克尔食品科技有限公司 | Manufacturing method of straw mushroom juice liquor |
| CN105861246A (en) * | 2016-05-30 | 2016-08-17 | 益阳桃花江酒业有限公司 | Eurotium cristatum life-benefiting wine and preparation method thereof |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN1160080A (en) * | 1996-07-15 | 1997-09-24 | 李江 | Tonic health brandy series and preparing method thereof |
| JPH09271378A (en) * | 1996-04-05 | 1997-10-21 | Yukiguni Maitake:Kk | Production of grifola frondosa liquor |
| CN102134549A (en) * | 2010-12-30 | 2011-07-27 | 云南雄业酒厂 | Maitake wine and preparation method thereof |
-
2013
- 2013-11-17 CN CN201310570467.5A patent/CN103571719A/en active Pending
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPH09271378A (en) * | 1996-04-05 | 1997-10-21 | Yukiguni Maitake:Kk | Production of grifola frondosa liquor |
| CN1160080A (en) * | 1996-07-15 | 1997-09-24 | 李江 | Tonic health brandy series and preparing method thereof |
| CN102134549A (en) * | 2010-12-30 | 2011-07-27 | 云南雄业酒厂 | Maitake wine and preparation method thereof |
Non-Patent Citations (3)
| Title |
|---|
| 嘱咐之友，等: "《提高免疫力》", 31 October 2009, 辽宁科学技术出版社, article "灰树花酒的制作方法", pages: 71 * |
| 徐志祥，等: "灰树花发酵工艺及培养基研究", 《微生物学杂志》, vol. 22, no. 1, 31 January 2002 (2002-01-31), pages 9 - 11 * |
| 邓功成，等: "灰树花菌丝体液体发酵条件优化", 《江苏农业科学》, vol. 41, no. 9, 25 September 2013 (2013-09-25), pages 216 - 218 * |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104232444A (en) * | 2014-10-09 | 2014-12-24 | 哈尔滨艾克尔食品科技有限公司 | Manufacturing method of straw mushroom juice liquor |
| CN105861246A (en) * | 2016-05-30 | 2016-08-17 | 益阳桃花江酒业有限公司 | Eurotium cristatum life-benefiting wine and preparation method thereof |
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Application publication date: 20140212 |