CN104232420A

CN104232420A - Method for manufacturing morchella brewed wine

Info

Publication number: CN104232420A
Application number: CN201410530683.1A
Authority: CN
Inventors: 宋林霞
Original assignee: Harbin Paitena Biotechnology Development Co Ltd
Current assignee: Harbin Paitena Biotechnology Development Co Ltd
Priority date: 2014-10-11
Filing date: 2014-10-11
Publication date: 2014-12-24

Abstract

The invention provides a method for manufacturing morchella brewed wine. The method includes that 8% of soybean powder, 6% of glucose, 5% of soybean protein peptide, 4% of corn flour, 0.15% of monopotassium phosphate, 0.1% of magnesium sulfate, 0.05% of calcium chloride, 3mg/100ml of vitamin B1 and water that is used to reach 100% are used for preparing a culture medium, potential of hydrogen (pH) value is adjusted to 5.8-6.0, uniform stirring is performed, sterilization is performed at the temperature of 121 DEG C for 15 minutes, cooling is performed to 25 DEG C, 10% of morchella liquid seeds are inoculated, culturing is performed for 96 hours under conditions of 24-25 DEG C and 150 revolutions per minute (rpm), sterilization is performed at the temperature of 110 DEG C for 15 minutes, cooling is performed to room temperature, colloid milling is performed to form a thick liquid, the pH value is adjusted to 4.5-5.0 by 50% citric acid solution, 15g of glucose, 0.1g of fruit wine active dry yeast and 0.1g of edible cellulase are added into each 100g of the thick liquid, uniform mixing is performed, thermal insulation fermentation is performed at the temperature of 23 DEG C-25 DEG C for 4 days, fermentation is performed for 6 days after 10 DEG C-15 DEG C still standing, filtering, clearing, filling, 80 DEG C water bath sterilization for 10 minutes and cooling are performed, and the morchella brewed wine is formed. By means of the method for manufacturing the morchella brewed wine, nutrition and functions special for morchella are maintained.

Description

A kind of making method of toadstool ferment wine

Technical field

The invention belongs to food processing field, relate to a kind of making method of toadstool ferment wine.

Background technology

Morel is the large-scale edible medicinal fungi of holding concurrently of a class, has high nutritive value and pharmaceutical use.Albumen, the fat of morel are all higher, its total amino acid content is higher than general edible mushrooms, and wherein essential amino acid content is very high, and indispensable amino acid accounts for 49% of total amino acid, and often kind of indispensable amino acid is substantially close to the pattern that FAO/WHO recommends, and is the protein source of high-quality.The unsaturated fatty acid content of morel is also higher.In addition, morel contains the major element potassium of abundant needed by human, phosphorus, calcium and micro-Fe, Mn, Zn etc.Research shows, morel has reducing blood-fat, immunity moderation, antifatigue, radioprotective, antitumor action, can alleviate the toxic side effect caused by cancer patients's chemicotherapy.

Summary of the invention

The invention provides a kind of making method of toadstool ferment wine.

The object of the invention is to realize in the following manner: by analysis for soybean powder 8%, glucose 6%, soybean protein peptide 5%, Semen Maydis powder 4%, potassium primary phosphate 0.15%, magnesium sulfate 0.1%, calcium chloride 0.05%, VITMAIN B1 3mg/100mL, the proportional arrangement substratum to 100% is mended with water, adjust pH 5.8-6.0, stir, 121 DEG C of sterilizing 15min, be cooled to 25 DEG C, inoculate 10% morel liquid seeds, at temperature 24-25 DEG C, under rotating speed 150rpm condition, cultivate 96h, 110 DEG C of sterilizing 15min, be cooled to room temperature, colloidal mill defibrination, with 50% citric acid solution adjust pH to 4.5-5.0, glucose 15g is added by every 100g slurries, fruit wine active dry yeast 0.1g, edible fibre enzyme 0.1g, mix, 23 DEG C-25 DEG C heat-preservation fermentation 4d, 10 DEG C-15 DEG C leave standstill rear ferment 6d, again after filtration, clarification, filling, 80 DEG C of water dip sterilization 10min, cooling, namely toadstool ferment wine is made.

Described morel liquid seeds is inoculated in by the morel activated through PDA slant medium not add in the liquid PDA substratum of agar, under temperature 25 DEG C, rotating speed 200rpm condition, cultivates 72h and obtain.

The enzyme activity of described edible fibre enzyme is 50000u/ gram.

Advantage of the present invention from fermented liquid, obtains the nutritive ingredient close with Morchella esculenta (L.) Pers sporophore chemical constitution and activeconstituents by the method for Submerged liquid culturation Morchella esculenta (L.) Pers mycelium, its production cycle shortens greatly, production cost also reduces greatly, efficiently solve that morel artificial culture process is complicated, the cycle long and uppity problem, and developing toadstool ferment wine, it remains trophicity specific to morel and functional.

Four, specific embodiment

Embodiment one

Take analysis for soybean powder 80g, glucose 60g, soybean protein peptide 50g, Semen Maydis powder 40g, potassium primary phosphate 1.5g, magnesium sulfate 1g, calcium chloride 0.5g, VITMAIN B1 30mg, be dissolved in 767mL water, adjust pH 5.8-6.0, stir, 121 DEG C of sterilizing 15min, be cooled to 25 DEG C, inoculation 100mL morel liquid seeds, at temperature 24-25 DEG C, under rotating speed 150rpm condition, cultivate 96h, 110 DEG C of sterilizing 15min, be cooled to room temperature, colloidal mill defibrination, with 50% citric acid solution adjust pH to 4.5-5.0, take 500g slurries, add glucose 75g, fruit wine active dry yeast 0.5g, edible fibre enzyme 0.5g, mix, 23 DEG C-25 DEG C heat-preservation fermentation 4d, 10 DEG C-15 DEG C leave standstill rear ferment 6d, again after filtration, clarification, filling, 80 DEG C of water dip sterilization 10min, cooling, namely toadstool ferment wine is made.

Embodiment two

Take analysis for soybean powder 40g, glucose 30g, soybean protein peptide 25g, Semen Maydis powder 20g, potassium primary phosphate 0.75g, magnesium sulfate 0.5g, calcium chloride 0.25g, VITMAIN B1 15mg, be dissolved in 384mL water, adjust pH 5.8-6.0, stir, 121 DEG C of sterilizing 15min, be cooled to 25 DEG C, inoculation 50mL morel liquid seeds, at temperature 24-25 DEG C, under rotating speed 150rpm condition, cultivate 96h, 110 DEG C of sterilizing 15min, colloidal mill defibrination, take 200g slurries, with 50% citric acid solution adjust pH to 4.5-5.0, add glucose 30g, fruit wine active dry yeast 0.2g, edible fibre enzyme 0.2g, mix, 23 DEG C-25 DEG C heat-preservation fermentation 4d, 10 DEG C-15 DEG C leave standstill rear ferment 6d, again after filtration, clarification, filling, 80 DEG C of water dip sterilization 10min, cooling, namely toadstool ferment wine is made.

Claims

1. the making method of a toadstool ferment wine, it is characterized in that: by analysis for soybean powder 8%, glucose 6%, soybean protein peptide 5%, Semen Maydis powder 4%, potassium primary phosphate 0.15%, magnesium sulfate 0.1%, calcium chloride 0.05%, VITMAIN B1 3mg/100mL, the proportional arrangement substratum to 100% is mended with water, adjust pH 5.8-6.0, stir, 121 DEG C of sterilizing 15min, be cooled to 25 DEG C, inoculate 10% morel liquid seeds, at temperature 24-25 DEG C, under rotating speed 150rpm condition, cultivate 96h, 110 DEG C of sterilizing 15min, be cooled to room temperature, colloidal mill defibrination, with 50% citric acid solution adjust pH to 4.5-5.0, glucose 15g is added by every 100g slurries, fruit wine active dry yeast 0.1g, edible fibre enzyme 0.1g, mix, 23 DEG C-25 DEG C heat-preservation fermentation 4d, 10 DEG C-15 DEG C leave standstill rear ferment 6d, again after filtration, clarification, filling, 80 DEG C of water dip sterilization 10min, cooling.