CN103667002B - Ganoderma vinegar and brewing method thereof - Google Patents
Ganoderma vinegar and brewing method thereof Download PDFInfo
- Publication number
- CN103667002B CN103667002B CN201310722832.XA CN201310722832A CN103667002B CN 103667002 B CN103667002 B CN 103667002B CN 201310722832 A CN201310722832 A CN 201310722832A CN 103667002 B CN103667002 B CN 103667002B
- Authority
- CN
- China
- Prior art keywords
- acetobacter
- ganoderma
- suspension
- vinegar
- fermentation
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Active
Links
Landscapes
- Micro-Organisms Or Cultivation Processes Thereof (AREA)
- Distillation Of Fermentation Liquor, Processing Of Alcohols, Vinegar And Beer (AREA)
Abstract
The invention discloses ganoderma vinegar and a brewing method thereof. The method comprises the steps of grinding and sieving sundried ganoderma, mixing an edible alcohol solution with the concentration at the volume percentage of 70-90%, and screened particles at a liquid-to-solid ratio of (10-20):1, after performing ultrasonic crushing treatment and constant temperature backflow extraction, adding water for alcohol distillation, performing the constant temperature backflow extraction again, evaporating and concentrating to allow the liquid-to-solid ratio of suspension to become (2-3):1, regulating the alcoholic strength of the suspension to the volume percentage of 7.5-8.5%, inoculating into a vinegar bacilliculture solution, ventilating in a deep layer for fermentation, performing sterilization and solid-liquid separation, and obtaining the clear and transparent ganoderma vinegar. The method is lower in production cost, shortens the production time, is simple in production technology and strong in operability, is easily converted into productivity and facilitates industrial production, and the brewed ganoderma vinegar has specific delicate fragrance of table vinegar, is soft and mellow in taste and meets popular demands.
Description
Technical field
The present invention relates to a kind of vinegar, particularly a kind of Ganoderma vinegar and brew method thereof, belong to technology and brewing technology.
Background technology
Antler Mythic Fungus (Ganoderma amboinense (Lam.) Pat.) is the rare medicinal fungus of a kind of preciousness, in categorizing system, belong to Mycophyta, Basidiomycetes, Aphyllophorales, glossy ganoderma Cordycepps, Ganoderma, gain the name because its sporophore shape exactly likes deer horn.The same with other glossy ganodermas, Antler Mythic Fungus contains the compositions such as Ganoderma triterpenoids acid, ganoderan, adenylic acid (AMP), ergosterol, has Tumor suppression, suppresses the generation of oxyradical, suppresses histocyte lipid peroxidation, improves the pharmacologically active widely such as immunity of organisms, enhancing body Scavenging ability.
In recent years, China introduced Antler Mythic Fungus kind from Japan, carried out mass propgation on the ground such as Hainan Province, Fujian Province.Along with the continuous increase of China's Antler Mythic Fungus, the processing and utilization of Antler Mythic Fungus is gradually by people are paid close attention to.At present, the processing mode of Antler Mythic Fungus mainly contains: Antler Mythic Fungus carries out drying, cutting into slices by (1), makes Antler Mythic Fungus sheet; (2) Antler Mythic Fungus is carried out dry, pulverize, make Antler Mythic Fungus powder or Antler Mythic Fungus capsule; (3) extract the multiclass composition of Antler Mythic Fungus or the element of the first species, drying, makes Antler Mythic Fungus powder or Antler Mythic Fungus capsule.The above two processing modes are comparatively common, and rear a kind of processing mode is still immature, only rests on conceptual phase.Compared with Ganoderma spore powder, the triterpenic acid content of Antler Mythic Fungus seems very low, causes separation and purification cost higher, and this is the main restricting factor of rear a kind of processing mode.In addition, China many people is to the consuming capacity of high-end healthcare products and consumption habit in restriction, and the high-end healthcare products that after adopting, a kind of processing mode is produced are still minimum in the recent market requirement.
Therefore, still need the processing mode inquiring into Antler Mythic Fungus, make its market space wider.
Summary of the invention
In order to overcome the shortcoming of prior art with not enough, primary and foremost purpose of the present invention is the brew method providing a kind of Ganoderma vinegar.
Another object of the present invention is to provide the Ganoderma vinegar obtained by above-mentioned brew method.
Object of the present invention is achieved through the following technical solutions: a kind of brew method of Ganoderma vinegar, comprises following steps:
(1) ethanolic soln lixiviate: pulverize dry Antler Mythic Fungus, sieve; Be 70% ~ 90%(v/v by concentration) edible ethanol solution and the particle that sieve by liquid-solid ratio (10 ~ 20): 1(ml:g) mix, ultrasonic disruption process, then carry out constant temperature and to reflux lixiviate, make Ganoderma triterpenoids acid, adenylic acid (AMP) etc. be discharged in solution; After alcohol steep, add the water with edible ethanol solution equal volume, obtain distillation system, carry out ethanol distillation, obtain suspension I, distillation gained ethanol is recycled;
(2) flooding: the suspension I that step (1) obtains is carried out constant temperature backflow lixiviate, make ganoderan be discharged in solution, then carry out evaporation concentration, obtain liquid-solid ratio for (2 ~ 3): 1(ml:g) suspension II;
(3) acetic fermentation: suspension II step (2) obtained loads fermentor tank, after sterilizing, cooling, adds rice wine and regulates alcoholic strength to 7.5% ~ 8.5%(v/v), obtain suspension III; Then access acetobacter nutrient solution, carry out submerged aerobic fermentation, terminate fermentation when acetic acid content no longer rises, obtain acetic fermentation mash;
(4) acetic fermentation mash is carried out sterilizing, solid-liquid separation, obtain Ganoderma vinegar.
In order to realize the present invention better, the operation of sieving described in step (1) preferably 60 ~ 100 mesh sieves is sieved, and selects the particle that can sieve;
Ethanolic soln described in step (1) and the liquid-solid ratio of Antler Mythic Fungus particle are preferably (15 ~ 20): 1(ml:g);
The condition optimization of the ultrasonic disruption process described in step (1) is the Power Processing 20 ~ 30min of use 200 ~ 400w;
The condition optimization of step (1) and the backflow of the constant temperature described in step (2) lixiviate is 90 ~ 100 DEG C of constant temperature backflow lixiviate 60 ~ 120min;
The degree of the ethanol distillation described in step (1) is the volume only surplus half of distillation system;
One of bacterial classifications such as the preferred Acetobacter pasteurianus of acetobacter (Acetobacter pasteurianus) CICC20001 described in step (3), Acetobacter pasteurianus (Acetobacter pasteurianus) CICC20011, but be not limited only to this;
In acetobacter nutrient solution described in step (3), acetobacter number is 1.0 × 10
10individual/more than mL; Be preferably 6.4 × 10
10~ 8.2 × 10
10individual/mL;
The inoculation volume of the acetobacter nutrient solution described in step (3) is 5% ~ 10% of suspension III volume;
Described acetobacter nutrient solution acetobacter is placed in substratum cultivate, and acetobacter is in the nutrient solution of logarithmic phase or stationary phase;
Described acetobacter nutrient solution prepares preferably by following steps: glucose, yeast extract paste, Secondary ammonium phosphate and water are mixed, adjust ph is 4.5 ~ 5.5, sterilizing, cooling, and then add dehydrated alcohol, obtain substratum, wherein 6g:2g:0.3g:200ml:6ml proportioning pressed by glucose, yeast extract paste, Secondary ammonium phosphate, water and dehydrated alcohol; Acetobacter is inoculated in prior culture media, in 28 ~ 32 DEG C, 150 ~ 200r/min shaking culture, obtains acetobacter nutrient solution;
Described pH value regulates preferably by use acetic acid and obtains;
The condition optimization of described sterilizing is 115 ~ 121 DEG C of sterilizing 10 ~ 25min;
The time of described shaking culture is preferably 24h;
The condition of the submerged aerobic fermentation described in step (3) is 28 ~ 32 DEG C of bottom fermentation 168 ~ 240h, and air flow is 0.06 ~ 0.12L/(Lmin); Preferably stir and pass into sterile air, mixing speed is 250r/min, earlier fermentation, and along with biomass increases, air flow is by 0.06 ~ 0.08L/(Lmin) progressively increase to 0.12L/(Lmin); Ferment middle, air flow controls as 0.12L/(Lmin); In the fermentation later stage, air flow controls as 0.10L/(Lmin), it is 28 ~ 32 DEG C that leavening temperature controls, fermentation 168 ~ 240h;
Sterilizing described in step (4) adopts conventional sterilant process, and preferred condition is 115 ~ 121 DEG C of sterilizing 10 ~ 25min;
Solid-liquid separation described in step (4) is conventional solid-liquid separate mode and ultrafiltration combination treatment, namely conventional filtration and molecular weight cut-off both can have been adopted to be the ultra-filtration membrane ultrafiltration combination treatment being no more than 150kD, centrifugation and molecular weight cut-off also can be adopted to be the ultra-filtration membrane ultrafiltration combination treatment being no more than 150kD;
The molecular weight cut-off of described ultra-filtration membrane is preferably 100 ~ 150kD;
A kind of Ganoderma vinegar, is obtained by above-mentioned brew method; The clarification of this Ganoderma vinegar is bright, and have the distinctive delicate fragrance of vinegar, mouthfeel is soft, mellow; Wherein acetic acid content is more than 50g/L, and glucan content is more than 10g/L, and Ganodenic acid A content is more than 60mg/L, and ganoderic acid B content is more than 30mg/L, and determination of adenosine phosphates in mouse is more than 30mg/L; Preferred acetic acid content is 53 ~ 59g/L, and glucan content is 11 ~ 17.5g/L, and Ganodenic acid A content is 70 ~ 115mg/L, and ganoderic acid B content is 38 ~ 56mg/L, and determination of adenosine phosphates in mouse is 36 ~ 55mg/L.
The principle of the invention is: adopt high concentration ethanol solution (70% ~ 90%, v/v) can extract the compositions such as Ganoderma triterpenoids acid, adenylic acid (AMP) efficiently; Adopt water to continue lixiviate, ganoderan can be extracted efficiently; Secondary vat liquor adds appropriate commodity rice wine, through acetobacter fermentation, can be acetic acid by the ethanol conversion in mixed solution, thus obtain the vinegar product containing compositions such as Ganoderma triterpenoids acid, adenylic acid (AMP), ganoderans.
The present invention is relative to prior art, and tool has the following advantages and beneficial effect:
(1) market still do not have Ganoderma vinegar commodity, the present invention selects Antler Mythic Fungus to be make vinegar raw material, exploitation has the vinegar product of nourishing function, not only open the new way of Antler Mythic Fungus processing, and give new feature to vinegar, make Antler Mythic Fungus product become the daily life consumer's goods, easily accepted by many people, there are wide market outlook.
(2) the present invention adopts secondary microwave leaching technology, the effective constituent with nourishing function can be extracted in Antler Mythic Fungus comparatively fully, and adopt acetic fermentation technology by these effective constituents directly and vinegar combine together, technological layer does not require to carry out highly purified to the single component of Antler Mythic Fungus, thus avoid a large amount of losses of effective constituent, and mouthfeel is soft, mellow.Because whole technical scheme is simple, production cost is lower, and popular desirability is high, is easily converted into productivity, therefore the market space in future is wide.
Accompanying drawing explanation
Fig. 1 is the brewing process flow process of Ganoderma vinegar of the present invention.
Embodiment
Below in conjunction with embodiment and accompanying drawing, the present invention is described in further detail, but embodiments of the present invention are not limited thereto.
Embodiment 1
The brew flow process of Ganoderma vinegar as shown in Figure 1, comprises the steps:
(1) high concentration ethanol solution lixiviate
The Antler Mythic Fungus dried through pulverizing, 60 mesh sieves screenings, get fine particle 0.5kg, add 70%(v/v) edible ethanol solution 10L, adopt ultrasonic wave to carry out break process, treatment condition are 200w, 30min, then in 90 DEG C of constant temperature backflow lixiviate 60min; After lixiviate, add 10L water, carry out ethanol distillation, stop to volume residue 10L, obtain suspension I; Distillation gained ethanol reclaims.
(2) flooding
Above-mentioned gained 10L suspension I is placed in 90 DEG C of constant temperature backflow lixiviate 60min, then carry out evaporation concentration, reach 1.5L to suspension I volume and stop, now liquid-solid ratio is 3ml:1g, obtains suspension II.
(3) acetic fermentation
Acetobacter enlarged culturing flow process is: inclined-plane → shake-flask culture.
Shake flask medium is: glucose 6g, yeast extract paste 2g, Secondary ammonium phosphate 0.3g, and water 200mL, regulates pH5.0 with acetic acid, loads 1 1000mL triangular flask, in 121 DEG C of sterilizing 15min, adds dehydrated alcohol 6mL after cooling.
Acetobacter pasteurianus CICC20001(is purchased from Chinese industrial Microbiological Culture Collection administrative center) slant strains access Shake flask medium, inoculum size is 1 ring bacterial classification, be placed in 28 DEG C, cultivate 24h under the condition of 200r/min, can obtain ripe acetobacter shake flask culture, acetobacter number is 6.42 × 10
10individual/mL.
The 1.5L suspension II of above-mentioned gained is loaded 3L fermentor tank, 121 DEG C of sterilizing 15min, cooling; Then add 511.2mL rice wine (Jiujiang, Guangdong rice wine, ethanol content 29.5%, v/v), adjustment alcoholic strength is 7.5%(v/v), obtain suspension III; Then access 100.6mL acetobacter shake flask culture, start and stir and pass into sterile air, mixing speed is 250r/min, earlier fermentation, and along with biomass increases, air flow is by 0.06L/(Lmin) progressively increase to 0.12L/(Lmin); Ferment middle, air flow controls as 0.12L/(Lmin); In the fermentation later stage, air flow controls as 0.10L/(Lmin), it is 28 DEG C that leavening temperature controls, and ferments to 168h and terminates.Fermentation liquid is through heat sterilization (121 DEG C, 10min), centrifugation (5000r/min, 10min), the molecular weight that dams is adopted to be that the ultrafiltration membrane system of 150kD carries out 1 uf processing again, 1.9L can be obtained and clarify bright Ganoderma vinegar, acetic acid (adopting high performance liquid chromatograph to measure) content is 53.6g/L, dextran (adopting high performance liquid chromatograph to measure) content is 12.8g/L, Ganodenic acid A(adopts high performance liquid chromatograph to measure) content is 83mg/L, ganoderic acid B (adopting high performance liquid chromatograph to measure) content is 42mg/L, adenylic acid (AMP) (adopting high performance liquid chromatograph to measure) content is 41mg/L.This Ganoderma vinegar has the distinctive delicate fragrance of vinegar, and mouthfeel is soft, mellow.
Embodiment 2
(1) high concentration ethanol solution lixiviate
The Antler Mythic Fungus dried through pulverizing, 100 mesh sieves screenings, get fine particle 1.0kg, add 90%(v/v) edible ethanol solution 10L, adopt ultrasonic wave to carry out break process, treatment condition are 400w, 30min, then in 100 DEG C of constant temperature backflow lixiviate 120min; After lixiviate, add 10L water, carry out ethanol distillation, stop to volume residue 10L, obtain suspension I; Distillation gained ethanol reclaims.
(2) flooding
Above-mentioned gained 10L suspension I is placed in 100 DEG C of constant temperature backflow lixiviate 120min, then carry out evaporation concentration, reach 2L to suspension volume and stop, now liquid-solid ratio is 2ml:1g, obtains suspension II.
(3) acetic fermentation
Acetic bacteria enlarged culturing flow process is: inclined-plane → shake-flask culture.
Shake flask medium is: glucose 12g, yeast extract paste 4g, Secondary ammonium phosphate 0.6g, and water 400mL, regulates pH5.0 with acetic acid, and load 2 1000mL triangular flasks, in 121 DEG C of sterilizing 15min, after cooling, each triangular flask adds dehydrated alcohol 6mL.
Acetobacter pasteurianus CICC20011(is purchased from Chinese industrial Microbiological Culture Collection administrative center) slant strains access Shake flask medium, inoculum size is 1 ring bacterial classification, be placed in 32 DEG C, cultivate 24h under the condition of 200r/min, can obtain ripe acetobacter shake flask culture, acetobacter number is 8.06 × 10
10individual/mL.
Above-mentioned gained 2L suspension is loaded 5L fermentor tank, 121 DEG C of sterilizing 15min, cooling; Then 809.5mL rice wine (Jiujiang, Guangdong rice wine is added, ethanol content 29.5%, v/v), adjustment alcoholic strength is 8.5%(v/v), access 281mL acetobacter nutrient solution, starts and stirs and pass into sterile air, mixing speed is 250r/min, earlier fermentation, along with biomass increases, air flow is by 0.08L/(Lmin) progressively increase to 0.12L/(Lmin); Ferment middle, air flow controls as 0.12L/(Lmin); In the fermentation later stage, air flow controls as 0.10L/(Lmin), it is 32 DEG C that leavening temperature controls, and ferments to 240h and terminates.Fermentation liquid is after heat sterilization (121 DEG C, 10min), centrifugation (5000r/min, 10min), the molecular weight that dams is adopted to be that 150kD ultrafiltration membrane system carries out 1 uf processing again, 2.8L can be obtained and clarify bright Ganoderma vinegar, acetic acid content is 58.2g/L, glucan content is 17.4g/L, Ganodenic acid A content is 112mg/L, and ganoderic acid B content is 56mg/L, and determination of adenosine phosphates in mouse is 55mg/L.This Ganoderma vinegar has the distinctive delicate fragrance of vinegar, and mouthfeel is soft, mellow.
Embodiment 3
(1) high concentration ethanol solution lixiviate
The Antler Mythic Fungus dried through pulverizing, 100 mesh sieves screenings, get fine particle 1.0kg, add 80%(v/v) edible ethanol solution 15L, adopt ultrasonic wave to carry out break process, treatment condition are 400w, 20min, then in 95 DEG C of constant temperature backflow lixiviate 90min; After lixiviate, add 15L water, carry out ethanol distillation, stop to volume residue 15L, obtain suspension I; Distillation gained ethanol reclaims.
(2) flooding
Above-mentioned gained 15L suspension is placed in 95 DEG C of constant temperature backflow lixiviate 90min, then carry out evaporation concentration, reach 3L to suspension volume and stop, now liquid-solid ratio is 3ml:1g, obtains suspension II.
(3) acetic fermentation
Acetic bacteria enlarged culturing flow process is: inclined-plane → shake-flask culture.
Shake flask medium is: glucose 18g, yeast extract paste 6g, Secondary ammonium phosphate 0.9g, and water 600mL, regulates pH5.0 with acetic acid, and load 3 1000mL triangular flasks, in 121 DEG C of sterilizing 15min, after cooling, each triangular flask adds dehydrated alcohol 6mL.
Acetobacter pasteurianus CICC20001(is purchased from Chinese industrial Microbiological Culture Collection administrative center) slant strains access Shake flask medium, inoculum size is 1 ring bacterial classification, be placed in 30 DEG C, cultivate 24h under the condition of 200r/min, can obtain ripe acetobacter shake flask culture, acetobacter number is 7.25 × 10
10individual/mL.
Above-mentioned gained 3L suspension is loaded 10L fermentor tank, 121 DEG C of sterilizing 15min, cooling; Then 1200mL rice wine (Shunde brewery red litchi board red rice wine is added, ethanol content 28%, v/v), adjustment alcoholic strength is 8.0%(v/v), access 420mL acetobacter nutrient solution, starts and stirs and pass into sterile air, mixing speed is 250r/min, earlier fermentation, along with biomass increases, air flow is by 0.08L/(Lmin) progressively increase to 0.12L/(Lmin); Ferment middle, air flow controls as 0.12L/(Lmin); In the fermentation later stage, air flow controls as 0.10L/(Lmin), it is 32 DEG C that leavening temperature controls, and ferments to 192h and terminates.Fermentation liquid is after heat sterilization (121 DEG C, 10min), filtered through gauze, the molecular weight that dams is adopted to be that 100kD ultrafiltration membrane system carries out 1 uf processing again, 4.0L can be obtained and clarify bright Ganoderma vinegar, acetic acid content is 54.4g/L, glucan content is 11.2g/L, Ganodenic acid A content is 74mg/L, and ganoderic acid B content is 38mg/L, and determination of adenosine phosphates in mouse is 36mg/L.This Ganoderma vinegar has the distinctive delicate fragrance of vinegar, and mouthfeel is soft, mellow.
Embodiment 4
(1) high concentration ethanol solution lixiviate
The Antler Mythic Fungus dried through pulverizing, 60 mesh sieves screenings, get fine particle 2.0kg, add 75%(v/v) edible ethanol solution 40L, adopt ultrasonic wave to carry out break process, treatment condition are 300w, 30min, then in 100 DEG C of constant temperature backflow lixiviate 90min; After lixiviate, add 40L water, carry out ethanol distillation, stop to volume residue 40L, obtain suspension I; Distillation gained ethanol reclaims.
(2) flooding
Above-mentioned gained 40L suspension is placed in 90 DEG C of constant temperature backflow lixiviate 60min, then carry out evaporation concentration, reach 5L to suspension volume and stop, now liquid-solid ratio is 2.5ml:1g, obtains suspension II.
(3) acetic fermentation
Acetic bacteria enlarged culturing flow process is: inclined-plane → shake-flask culture.
Shake flask medium is: glucose 18g, yeast extract paste 6g, Secondary ammonium phosphate 0.9g, and water 600mL, regulates pH5.0 with acetic acid, and load 3 1000mL triangular flasks, in 121 DEG C of sterilizing 15min, after cooling, each triangular flask adds dehydrated alcohol 6mL.
Acetobacter pasteurianus CICC20011(is purchased from Chinese industrial Microbiological Culture Collection administrative center) slant strains access Shake flask medium, inoculum size is 1 ring bacterial classification, be placed in 28 DEG C, cultivate 24h under the condition of 200r/min, can obtain ripe acetobacter shake flask culture, acetobacter number is 8.18 × 10
10individual/mL.
Above-mentioned gained 5L suspension is loaded 10L fermentor tank, 121 DEG C of sterilizing 15min, cooling; Then 2000mL rice wine (Shunde brewery red litchi board red rice wine is added, ethanol content 28%, v/v), adjustment alcoholic strength is 8.0%(v/v), access 560mL acetobacter nutrient solution, starts and stirs and pass into sterile air, mixing speed is 250r/min, earlier fermentation, along with biomass increases, air flow is by 0.07L/(Lmin) progressively increase to 0.12L/(Lmin); Ferment middle, air flow controls as 0.12L/(Lmin); In the fermentation later stage, air flow controls as 0.10L/(Lmin), it is 28 DEG C that leavening temperature controls, and ferments to 216h and terminates.Fermentation liquid is after heat sterilization (121 DEG C, 10min), centrifugation (5000r/min, 10min), the molecular weight that dams is adopted to be that 150kD ultrafiltration membrane system carries out 1 uf processing again, 6.6L can be obtained and clarify bright Ganoderma vinegar, acetic acid content is 53.8g/L, glucan content is 13.8g/L, Ganodenic acid A content is 90mg/L, and ganoderic acid B content is 46mg/L, and determination of adenosine phosphates in mouse is 45mg/L.This Ganoderma vinegar has the distinctive delicate fragrance of vinegar, and mouthfeel is soft, mellow.
Above-described embodiment is the present invention's preferably embodiment; but embodiments of the present invention are not restricted to the described embodiments; change, the modification done under other any does not deviate from spirit of the present invention and principle, substitute, combine, simplify; all should be the substitute mode of equivalence, be included within protection scope of the present invention.
Claims (9)
1. a brew method for Ganoderma vinegar, is characterized in that comprising following steps:
(1) ethanolic soln lixiviate: pulverize dry Antler Mythic Fungus, sieve; By concentration be the edible ethanol solution of volume percent 70% ~ 90% and the particle that sieve by liquid-solid ratio (10 ~ 20): 1 mixes, ultrasonic disruption process, then carries out constant temperature and to reflux lixiviate; After alcohol steep, add the water with edible ethanol solution equal volume, obtain distillation system, carry out ethanol distillation, obtain suspension I, distillation gained ethanol is recycled;
(2) flooding: the suspension I that step (1) obtains is carried out constant temperature backflow lixiviate, then carry out evaporation concentration, obtains liquid-solid ratio for (2 ~ 3): the suspension II of 1;
(3) acetic fermentation: suspension II step (2) obtained loads fermentor tank, after sterilizing, cooling, adds rice wine and regulates alcoholic strength to volume percent 7.5% ~ 8.5%, obtain suspension III; Then access acetobacter nutrient solution, carry out submerged aerobic fermentation, terminate fermentation when acetic acid content no longer rises, obtain acetic fermentation mash;
(4) acetic fermentation mash is carried out sterilizing, solid-liquid separation, obtain Ganoderma vinegar;
Acetobacter described in step (3) is the one in Acetobacter pasteurianus (Acetobacter pasteurianus) CICC20001 and Acetobacter pasteurianus (Acetobacter pasteurianus) CICC20011.
2. the brew method of Ganoderma vinegar according to claim 1, is characterized in that: the condition of the ultrasonic disruption process described in step (1) is the Power Processing 20 ~ 30min of use 200 ~ 400w.
3. the brew method of Ganoderma vinegar according to claim 1, is characterized in that: the condition of step (1) and the backflow of the constant temperature described in step (2) lixiviate is 90 ~ 100 DEG C of constant temperature backflow lixiviate 60 ~ 120min.
4. the brew method of Ganoderma vinegar according to claim 1, is characterized in that: the condition of the submerged aerobic fermentation described in step (3) is 28 ~ 32 DEG C of bottom fermentation 168 ~ 240h, and air flow is 0.06 ~ 0.12L/ (Lmin).
5. the brew method of Ganoderma vinegar according to claim 1, is characterized in that:
In acetobacter nutrient solution described in step (3), acetobacter number is 1.0 × 10
10individual/more than mL;
The inoculation volume of the acetobacter nutrient solution described in step (3) is 5% ~ 10% of suspension III volume.
6. the brew method of Ganoderma vinegar according to claim 1, is characterized in that:
Described acetobacter nutrient solution acetobacter is placed in substratum cultivate, and acetobacter is in the nutrient solution of logarithmic phase or stationary phase;
Described acetobacter nutrient solution prepares as follows: glucose, yeast extract paste, Secondary ammonium phosphate and water are mixed, adjust ph is 4.5 ~ 5.5, sterilizing, cooling, and then add dehydrated alcohol, obtain substratum, wherein 6g:2g:0.3g:200ml:6ml proportioning pressed by glucose, yeast extract paste, Secondary ammonium phosphate, water and dehydrated alcohol; Acetobacter is inoculated in prior culture media, in 28 ~ 32 DEG C, 150 ~ 200r/min shaking culture, obtains acetobacter nutrient solution.
7. the brew method of Ganoderma vinegar according to claim 1, is characterized in that:
The operation of sieving described in step (1) is that 60 ~ 100 mesh sieves sieve, and selects the particle that can sieve;
The degree of the ethanol distillation described in step (1) is the volume only surplus half of distillation system;
The condition of the sterilizing described in step (4) is 115 ~ 121 DEG C of sterilizing 10 ~ 25min;
Solid-liquid separation described in step (4) adopts conventional filtration and molecular weight cut-off to be the ultra-filtration membrane ultrafiltration combination treatment being no more than 150kD, or adopts centrifugation and molecular weight cut-off to be the ultra-filtration membrane ultrafiltration combination treatment being no more than 150kD.
8. a Ganoderma vinegar, is prepared by the brew method described in any one of claim 1 ~ 7.
9. Ganoderma vinegar according to claim 8, it is characterized in that: its acetic acid content is more than 50g/L, glucan content is more than 10g/L, and Ganodenic acid A content is more than 60mg/L, ganoderic acid B content is more than 30mg/L, and determination of adenosine phosphates in mouse is more than 30mg/L.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201310722832.XA CN103667002B (en) | 2013-12-24 | 2013-12-24 | Ganoderma vinegar and brewing method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201310722832.XA CN103667002B (en) | 2013-12-24 | 2013-12-24 | Ganoderma vinegar and brewing method thereof |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN103667002A CN103667002A (en) | 2014-03-26 |
| CN103667002B true CN103667002B (en) | 2015-05-06 |
Family
ID=50305784
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201310722832.XA Active CN103667002B (en) | 2013-12-24 | 2013-12-24 | Ganoderma vinegar and brewing method thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN103667002B (en) |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1739405A (en) * | 2005-09-20 | 2006-03-01 | 河北大学 | Glossy ganoderma health vinegar beverage and its prepn process |
| CN101530436A (en) * | 2009-04-20 | 2009-09-16 | 浙江省林业科学研究院 | Method of effectively extracting ganoderma triterpenoids and ganoderan from mythic fungus germ entity |
-
2013
- 2013-12-24 CN CN201310722832.XA patent/CN103667002B/en active Active
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1739405A (en) * | 2005-09-20 | 2006-03-01 | 河北大学 | Glossy ganoderma health vinegar beverage and its prepn process |
| CN101530436A (en) * | 2009-04-20 | 2009-09-16 | 浙江省林业科学研究院 | Method of effectively extracting ganoderma triterpenoids and ganoderan from mythic fungus germ entity |
Also Published As
| Publication number | Publication date |
|---|---|
| CN103667002A (en) | 2014-03-26 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN102746963B (en) | High content beta -beer with yeast and preparation method of beer | |
| CN101717709A (en) | Preparation method of cordyceps wine | |
| CN103820299B (en) | A kind of Cordyceps mycelium fermented vinegar and preparation method thereof | |
| KR102239305B1 (en) | Method for preparing powder of mycelium using mushroom medium and grain fermentation powder | |
| CN105062759B (en) | A kind of brewing method of antrodia red rice yellow wine | |
| CN102816806B (en) | Production method of grifolan selenium compound | |
| CN101245302A (en) | Method for preparing alcoholic beverage using incubated wild ginseng root | |
| CN106119121B (en) | Selenium-rich cordyceps bacterium and its cultural method, selenium-enriched yellow wine and preparation method thereof | |
| CN105077169B (en) | One kind is rich in soybean polysaccharide health care soy sauce and preparation method thereof | |
| CN110613032B (en) | Method for establishing basidiomycete fermentation system of novel aroma-enhanced tea beverage | |
| CN104946500A (en) | Processing method of durian/mango vinegar | |
| CN108865904B (en) | Hirsutella sinensis expanding culture medium, hirsutella sinensis cultured by same and culture method | |
| CN109275819A (en) | A kind of Ganoderma lucidum submerged fermentation technology and its fermented product and application | |
| CN103667002B (en) | Ganoderma vinegar and brewing method thereof | |
| CN105861206B (en) | A kind of fingered citron beer and its brew method | |
| CN107365654A (en) | A kind of wine brewing composition and its brewing method using quantizing resonance high-frequency energy water as raw material | |
| CN108165421A (en) | A kind of preparation method with the sealwort adlay health liquor for enhancing immune function | |
| CN109593627B (en) | Electric field strengthening brewing process of sea-buckthorn and Chinese wolfberry health-care fruit wine | |
| CN110358647A (en) | A kind of preparation method of Sparassis crispa barley wine | |
| CN110607333A (en) | Method for producing lipid-lowering component Monacolin K by using pomelo byproducts through monascus | |
| CN104312833A (en) | Red date-cistanche wine | |
| CN110157571A (en) | A kind of Wine and preparation method thereof | |
| CN108913443A (en) | A kind of preparation method of dispelling wind and removing obstruction in the meridians snake wine | |
| CN112522114B (en) | Cordyceps militaris fungus chaff extract, ganoderma lucidum fermentation product, and preparation methods and applications thereof | |
| CN105733865A (en) | Manufacturing method of fermented rose wine |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| PB01 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| C14 | Grant of patent or utility model | ||
| GR01 | Patent grant |