CN1036470C - Products made by mixed fermentation of mushroom and chinese herbal medicine and its method - Google Patents
Products made by mixed fermentation of mushroom and chinese herbal medicine and its methodInfo
- Publication number
- CN1036470C CN1036470C CN 93104737 CN93104737A CN1036470C CN 1036470 C CN1036470 C CN 1036470C CN 93104737 CN93104737 CN 93104737 CN 93104737 A CN93104737 A CN 93104737A CN 1036470 C CN1036470 C CN 1036470C
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- herbal medicine
- juice
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- mash
- fermentation
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- Medicines Containing Plant Substances (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
Abstract
The present invention relates to new technology for fermentation brewing by mixing edible fungi and a Chinese herbal medicine. The present invention is characterized in that various edible fungi and a certain oral administration Chinese herbal medicine effective prescription are used as raw material, and edible rhizopus is used as a stain; the raw material and the strain are fermented through multiple procedures for brewing to naturally generate 3% to 5% alcohol, and natural mash is used as a commercial product; foodstuffs or fruits are not needed, and chemosynthesis substances or any antiseptic agents are not added. The present invention has the characteristics that the natural mash contains 4% of rare substances, such as fungus mushroom polysaccharide, CAMP, etc., wherein the fungus mushroom polysaccharide has the functions of preventing and resisting cancer, strengthening the immunizing power of human bodies and resisting aging; the natural mash contains eighteen kinds of amino acid; the natural mash is abundant in about ten microelements and vitamin, and the microelements and the vitamin are beneficial to the human bodies; the natural mash has medicine ingredients which are used for targeted treatment of some disease; the natural mash is safe and has no side effects, such as toxicity, etc.
Description
The present invention relates to biotechnology enzyme process fermented soy protective foods and health care medicine field.
The Chinese herbal and crude drugs preparations method that China is traditional adopts and to soak (frying in shallow oil) and boil or abrasive dust, or soaks with organic solvent and to extract or extract certain medicine with chemical process, comprises liquid, powder, sheet (ball) agent etc.Traditional bio-fermentation process all is to carry out having under the condition of sufficient oxygen, in tricarboxylic acid cycle, polysaccharide is decomposed into monose, regeneration carbonic acid gas, novel substances such as water or ethanol.
The present invention is the series application of " making process for edible mushroom produced by using sugar acid ferment method ", in raw material, added the herbal medicine that the effect of curing the disease is arranged again, carry out mixed fermentation, the present invention has broken the method for traditional preparation process herbal mediciment of all times, with the various edible mushroomss that contain high protein (as mushroom, flat mushroom, mushroom, needle mushroom, dictyophora phalloidea, Hericium erinaceus (Bull. Ex Fr.) Pers. etc.) sporophore or mycelium are equipped with various herbal medicine, with the edible head mold of existing aerobic, are disliking the oxygen condition bottom fermentation, produce the health care pharmaceuticals that existing high-grade nutrient health care effect has certain directed medical treatment effect again, in tunning, both kept the effective ingredient in the herbal medicine, again basically eliminate the uncomfortable mouthfeel of some herbal medicine, accept to benefit by more people.
The present invention realizes that through following operation accompanying drawing is seen in technical process.
First operation: with various edible mushroomss is raw material (1 in the accompanying drawing), fact object or mycelium are cleaned pulverizing, connecing bright mushroom calculates, with 1: 5-7 is equipped with health boiling water, salt (2) by water yield adding 0.1% dissolves in boiling water, drop into edible fungi raw materials, at opposing steam flow and 80-95 ℃ of following digestion 1-2 hour (3). being cooled to 50 ℃ and mushroom juice pH value is 5.0 o'clock, enters in the fermentor tank behind the disinfection bacterium.
Second operation adds 5-10% (in fermentating liquid volume) foodstuffs industry and adds a cover with edible head mold (5) bacterial strain activation (6), leaves standstill, under 24-44 ℃ (mushroom juice), dislike aerobe fermentation 24-48 hour, when pH value is reduced to 4.5-4.0, get mushroom juice, prepare to enter the 4th operation.
The 3rd operation is chosen herbal medicine (7), presses the finished product volume calculation, assorts various doses (8), herbal raw material pulverizing (9) is joined 30% health water logging by metering boiled 30-60 minute, presses extracting juice (10) to prepare to change over to the 4th operation.
The 4th operation, the Chinese herbal juice (10) that mushroom juice (4) is added behind the disinfection bacterium again mixes, once more with the edible head mold inoculation of second operation ' at 24-44 ℃ of (mixed solution) bottom fermentation, pH value descends and is no more than at 3.6 o'clock, carry out blending the first time (11), stop fermentation,, get wine with dregs juice mixed fermentation mash squeeze and filter (12); Extract the ethanol (13) that produces in the fermentation with steam condenser, simultaneously at 78-90 ℃ (mixed solution), sterilize 2 hours (14), when liquid is cooled to 15-20 ℃, refilter (15), blending and tasting (16) for the second time, when the temperature of mushroom juice and herbal medicine mixed fermentation liquid during at-2 ℃, filter at low temperature or filter (17) with other method after, again through pasteurization 60-120 minute (18), packing (19) becomes product (20).
Perhaps increase by the 5th operation, when entering (11), add an amount of a little edible ethanol (2) as required in technical process, stop fermentation squeeze and filter (12), get mash, under the steam condensing reflux condition, pasteurization 60-120 minute (22), come bacterium liquid to enter the ageing jar: ageing is (23) more than 90 days, refilter (15), for the second time blending and tasting (16), in-2 ℃ of filtrations (17), through pasteurization 60-120 minute (18) once more, packing (19) becomes product (20).
In addition, also the sporophore of edible mushrooms or mycelium can be got the concoction one time fermentation of producing with herbal medicine behind the juice by operation one, be about to above-mentioned operation two inoculations, ferment, blend, filter, make product then.
In above-mentioned technological process, the head mold that the present invention adopts is existing various edible head molds in the prior art, they all belong to aerobic head mold, and the applicant is through research for many years and on the basis of " edible mushrooms saccharic acid enzyme process ", think under special conditionss such as suspicion oxygen, this quasi-microorganism is lived in unfavorable environment, force its survival and development under aging state, thereby increase intracellular fluid born of the same parents' quantity and volume, make it in the vacuole, produce a large amount of proteolytic enzyme simultaneously, saccharifying enzyme, acidifying enzyme, enzymes such as zymase, and discharge cells in vitro, and these enzymes are in the active state in the biochemical reaction, activate corresponding enzyme in the bacterial strain of the same race with these enzymes this moment again, thereby it is amino acid whose that protein is decomposed into: deoxidation becomes the pyruvic acid of intermediateness again, regeneration monose, materials such as ethanol, quicken biochemical reaction, improve the quality of product.
Activiation method is as follows:
The edible head mold class bacterial strain of selecting for use the modern food fermentation industry to use is made bacterial classification, is the proferment auxiliary material with the various edible funguses of rich in proteins.Before formally entering fermentation procedure, earlier make raw material with containing the glutinous rice etc. that abundant protein has a large amount of polysaccharide materials simultaneously again; After sticky rice washing, calculate by the dry measure of glutinous rice before not soaking; With 1: the glutinous rice of 5-10 and the ratio of tap water, glutinous rice is with the water heated and boiled, constantly add boiling water in boiling and keep the stoste volume, when glutinous rice is ground into paste congee state fully, change the jar fermenter behind sterilization again over to, in proving room, when treating that glutinous paste congee is cooled to 46-30 ℃, insert the head mold kind of selecting for use; The bacterial classification consumption is calculated as 5-10% by fermented liquid weight; After bacterial classification mixed, add a cover, leave standstill, obstructed oxygen in 24-44 ℃ of temperature (juice), carried out anaerobic fermentation 24-48 hour, when pH value is reduced to 4.5-4.0, relayed to add a cover in indoor sterile pot and sealed, and preserved at normal temperatures.This liquid state " the enzyme juice of living " can be used for various edible funguses and does in the enzyme process new process for fermenting of raw material or auxiliary material, when inserting edible " head mold bacterial classification ", press fermentating liquid volume and calculate, add " the enzyme juice of living " of 1-3% again, then reach the purpose of activation with bacterial strain.
This method also is applicable to other foodstuffs industry and the medicine industry of " enzyme process fermentation ".
Embodiment
1, QINGCHUN YE and preparation method thereof,
With the edible mushrooms is raw material, fruit body of edible fungi (as mushroom) is cleaned pulverized, and calculates by bright mushroom, with 1: 5-7 is equipped with health boiling water, and the salt (2) of water receiving amount adding 0,1% dissolves in boiling water, drop into edible fungi raw materials, under opposing steam flow and 80-95 ℃ of temperature (3) digestion 1-2 hour; Being cooled to 50 ℃ is 5.0 o'clock with mushroom juice pH value, enter in the fermentor tank (cylinder) behind the sterilization, insert edible head mold class bacterial classification (5) again and activate (6), add a cover, leave standstill, under 24-44 ℃ of temperature (juice), carried out anaerobic fermentation 24-48 hour, when pH value is reduced to 4.5-4.0 (4), prepare to change over to the 4th operation.
With the finished product volume is that 100 radix rice calculate, herbal medicine is with dry weight basis, and wherein Fructus Cnidii 3%, Herba Epimedii 2%, benevolence 1% before the grass, crust hides 1%, genseng 1%, Poria cocos 2%, said herbal medicine is pulverized, soak with the safe drinking water that accounts for radix 30%, be heated to 95-100 ℃ of decoction, constantly make up water, to keep herbal medicine juice constant, after digestion 30-60 minute, cross the elimination dregs of a decoction, again with 70-80 ℃ of water-bath sterilization 30 minutes, under aseptic condition, above-mentioned herb liquid is squeezed in the fermentation equipment, remained on sterile state, when fluid temperature is reduced to 47 ℃, by 3: 7 soup is mixed with edible fungus fermented mash, when mixeding liquid temperature during at 30-45 ℃, the fermentating liquid volume that inserts 5-10% calculates) the edible root bacterial classification, add calculating of 1-3% with fermentating liquid volume) " the enzyme juice of living ", ferment by the 4th operation, blend, filter, be called the product of " QINGCHUN YE " at last.This product has the effect of holding up this establishing-Yang.
2, " Longevo liquid " and preparation method thereof
Method of calculation, fermentation process are all identical with " QINGCHUN YE ".
Prescription: rhizoma alismatis 2%, Tuber Fleeceflower Root 2%, sealwort 2%, Chinese cassia tree 1%, Fructus Cnidii 1%, rhizoma Gastrodiae 1%, little fennel 1% must be referred to as the product of " Longevo liquid " at last.
Adopt edible and the made series product of herbal medicine mixed fermentation brewing technology, have unique comfortable sweet, sour, mushroom is fragrant, the medicine fragrant breeze is distinguished the flavor of.Products characteristics is surveyed through structure: the one, and be rich in the cancer-resisting about 4% and strengthen body immunity and precious materials such as antidotal bacterium mushroom polysaccharide and CAMP; The 2nd, be rich in 18 seed amino acids, per 100 ml vols are more than 100 milligrams, and wherein needed by human 3 seed amino acids are about 80 times of egg; The 3rd, be rich in kind trace element and VITAMIN surplus strontium to the human body beneficial, selenium, zinc, calcium, iron, phosphorus, manganese etc. ten; The 4th, the unique pharmaceutical compositions that certain suffering of illness of targeted therapy is arranged; The 5th, safety is to side effects such as human body toxicological harmlesss.Undoubtedly, enforcement of the present invention not only can be enriched people, rich enterprise, increases human safe and comfortable long-livedly, and to brewageing and pharmaceutical industry, all profound significance will be arranged.
Claims (6)
1, a kind of edible mushrooms and herbal medicine mixed fermentation brewing method, it is characterized in that with various edible mushroomss (1) and herbal medicine (7) be raw material, by bright mushroom heavy 1: 5-7 is equipped with health boiling water, add 0.1% salt (2) by the water yield, after the various edible mushrooms digestion sterilizations of pulverizing, under 24-44 ℃ of temperature (juice), insert head mold class bacterial classification (5), enter anaerobic fermentation 24-48 hour through activating (6), when PH reduces to 4.5-4.0, with the mushroom wine with dregs juice (4) after the fermentation, the Chinese herbal juice (10) of remix after going out, mixing inserts head mold class bacterial classification (5), at 24-44 ℃ of temperature (juice) bottom fermentation mutually, pH value descends and is no more than at 3.6 o'clock, blend for the first time (11), extract ethanol (13) while under 78-90 ℃ of temperature (juice), sterilization, the blending and tasting second time (16) is pasteurization 60-120 minute (18) again, when perhaps technical process is to (11), add proper amount of edible alcohol (21) steam condensing reflux pasteurization (22) more as required, enter more than the ageing 80 days (23).
2, according to the method for claim 1, it is characterized in that: choose herbal medicine (7), press the finished product volume, assort various doses (8),, join 30% health water logging by metering and boiled 38-60 minute the former pulverizing of herbal medicine (9), press extracting juice (10), make Chinese herbal juice.
3, according to the method for claim 2, it is characterized in that: contained herbal medicine is (with the finished product volume calculation per-cent, herbal medicine calculates with dry weight): Fructus Cnidii 3%, and Herba Epimedii 2%, benevolence 1% before the car, crust hides 1%, genseng 1%, Poria cocos 2%.
4, according to the method for claim 2, it is characterized in that: contained herbal medicine is (with the finished product volume calculation per-cent, herbal medicine calculates with dry weight): rhizoma alismatis 2%, Tuber Fleeceflower Root 2%, sealwort 2%, Chinese cassia tree 1%, Fructus Cnidii 1%, rhizoma Gastrodiae 1%, little fennel 1%.
5, select the product of the method production of claim 3 for use.
6, select the product of the method production of claim 4 for use.
Priority Applications (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
CN 93104737 CN1036470C (en) | 1993-04-27 | 1993-04-27 | Products made by mixed fermentation of mushroom and chinese herbal medicine and its method |
Applications Claiming Priority (1)
Application Number | Priority Date | Filing Date | Title |
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CN 93104737 CN1036470C (en) | 1993-04-27 | 1993-04-27 | Products made by mixed fermentation of mushroom and chinese herbal medicine and its method |
Publications (2)
Publication Number | Publication Date |
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CN1076962A CN1076962A (en) | 1993-10-06 |
CN1036470C true CN1036470C (en) | 1997-11-19 |
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CN 93104737 Expired - Fee Related CN1036470C (en) | 1993-04-27 | 1993-04-27 | Products made by mixed fermentation of mushroom and chinese herbal medicine and its method |
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Families Citing this family (7)
Publication number | Priority date | Publication date | Assignee | Title |
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CN101113399B (en) * | 2007-08-08 | 2011-08-10 | 王竹丰 | Mountain delicacy wine and method for producing same |
CN101113397B (en) * | 2007-08-08 | 2011-01-26 | 王竹丰 | Morel wine and preparation method thereof |
CN102396717B (en) * | 2011-11-10 | 2013-01-02 | 保定市春华生物科技有限公司 | Pleurotus stem dietary fiber prepared with actinomucor elegans fermentation method and application thereof |
CN103232923A (en) * | 2013-03-29 | 2013-08-07 | 孟磊 | Flavor rice wine containing oyster mushroom and coffee, and preparation method thereof |
CN103642626B (en) * | 2013-11-26 | 2015-03-25 | 青岛嘉瑞生物技术有限公司 | Compound Chinese herbal medicine fermentation health-care wine capable of promoting body building of old people |
CN105995265A (en) * | 2016-05-22 | 2016-10-12 | 王伟家 | Method for processing polygonum multiflorum and pleurotus eryngii compound fungus beverage |
CN111955721A (en) * | 2020-08-04 | 2020-11-20 | 贵州省轻工业科学研究所 | Gastrodia elata edible fungus flavor polyphenol liquid plant enzyme formula and preparation method thereof |
Citations (1)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN1042183A (en) * | 1988-06-24 | 1990-05-16 | 萧河龙 | Making process for edible mushroom produced by using sugar acid ferment method |
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1993
- 1993-04-27 CN CN 93104737 patent/CN1036470C/en not_active Expired - Fee Related
Patent Citations (1)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN1042183A (en) * | 1988-06-24 | 1990-05-16 | 萧河龙 | Making process for edible mushroom produced by using sugar acid ferment method |
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CN1076962A (en) | 1993-10-06 |
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