CN104450379A - Preparation method for fermented aweto and seabuckthorn health wine - Google Patents
Preparation method for fermented aweto and seabuckthorn health wine Download PDFInfo
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- CN104450379A CN104450379A CN201410671726.8A CN201410671726A CN104450379A CN 104450379 A CN104450379 A CN 104450379A CN 201410671726 A CN201410671726 A CN 201410671726A CN 104450379 A CN104450379 A CN 104450379A
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- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12G—WINE; PREPARATION THEREOF; ALCOHOLIC BEVERAGES; PREPARATION OF ALCOHOLIC BEVERAGES NOT PROVIDED FOR IN SUBCLASSES C12C OR C12H
- C12G3/00—Preparation of other alcoholic beverages
- C12G3/02—Preparation of other alcoholic beverages by fermentation
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- A—HUMAN NECESSITIES
- A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
- A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
- A61K36/00—Medicinal preparations of undetermined constitution containing material from algae, lichens, fungi or plants, or derivatives thereof, e.g. traditional herbal medicines
- A61K36/06—Fungi, e.g. yeasts
- A61K36/062—Ascomycota
- A61K36/066—Clavicipitaceae
- A61K36/068—Cordyceps
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- A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
- A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
- A61K36/00—Medicinal preparations of undetermined constitution containing material from algae, lichens, fungi or plants, or derivatives thereof, e.g. traditional herbal medicines
- A61K36/18—Magnoliophyta (angiosperms)
- A61K36/185—Magnoliopsida (dicotyledons)
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Abstract
The invention discloses a preparation method for fermented aweto and seabuckthorn health wine. The preparation method comprises the following steps: taking natural aweto fungus deep fermentation liquor and plateau green plant seabuckthorn juice as raw materials, and preparing the fermented functional health wine through the procedures of secondary temperature control fermentation, low-temperature ageing, bentonite sedimentation, filtration with diatomite and a ceramic membrane, and the like. The preparation method fully retains active ingredients in the aweto fermentation liquor, supplements rich nutrient substances of Vitamin C, flavone, and the like in the seabuckthorn juice, is golden in color, and pure in taste, and has a very high nutrition health value.
Description
Technical field
The invention belongs to the manufacture field of healthcare product, be specifically related to the preparation method of a kind of fermented type Cordyceps sinensis, hippophae rhamnoides health wine.
Background technology
Along with the raising of people's living standard and the enhancing of health care consciousness, the research of bartender's health-care function is subject to the attention of more and more wine enterprise and medical circle personage.Along with the raising of people's health care consciousness, popular alcohol drinking patterns also in change, Chinese health promoting wine consumption total value every year on average with up to 30% speed increment.Open up the new product health promoting wine with better health-care effect and become the trend place of complying with health promoting wine industry development and meeting consumers demand.
Cordyceps sinensis (Cordyceps sinensis), have another name called Chinese caterpillar fungus, be the mixture that Clavicipitaceae fungi Cordyceps sinensis (Cordycepssinensis (Berk.) Sacc.) colonizes in stroma on Hepialidae insect larvae and larva corpse, be widely used as nourishing food or tonic in states such as China, Japan, Korea S.Cordyceps sinensis has multiple pharmacological effect as: antitumor, immunomodulatory, anti-oxidant etc.But, Cordyceps sinensis has extremely harsh parasitics and special ecotope, natural resource are very rare, and people adopt the new bio technology liquid fermentation and culture acquisition worm summer in winter to remove from office mycelial technology for this reason, and have carried out a large amount of research work to its chemical composition, pharmacological action.Research finds: natural cs and Cordyceps mycelium are all containing chemical compositions such as activeconstituents adenosine, N.F,USP MANNITOL, alkaloid, organic acid, VITAMIN, and the two ingredient content is very close; Pharmacological research also shows, natural cs and Cordyceps mycelium all have good immunoregulation effect.The research of chemical composition and pharmacological action is that Cordyceps mycelium substitutes natural cs and provides theoretical basis, makes Cordyceps mycelium show wide prospect in the research and development of medicine, healthcare products and production.
Sea-buckthorn is a kind of Chinese medicine of preciousness, and China has long sea-buckthorn medication history.Tibetan medicine's monumental work Four-Volume Medical Code as far back as eightth century of Christian era has just made detailed record to effect of sea-buckthorn, and its pharmaceutical use has some idea of.The composition such as extractible Fructus Hippophae total flavones, unsaturated fatty acids from sea-buckthorn, can effectively regulate blood pressure blood fat, blood sugar, reduce blood viscosity, suppress hematoblastic excessive gathering, meanwhile, can effective vessel softening, improve blood circulation, prevent arteriosclerosis, especially for the health care of body of the elderly, effect is very good.In addition, containing bioactive ingredients in sea-buckthorn, white anthocyanidin, quassin, tonka bean camphor, serotonin etc., for cancer cells suppression and kill and wound there is good effect, meanwhile, by improving the autoimmune function of cancer patients, human body self resistibility can also be strengthened.
In recent years, Chinese caterpillar fungus industry development obtains significant progress, and the Chinese caterpillar fungus derived prods of the various form such as cordyceps militaris liquor, cordyceps militaris oral liquid is seen everywhere.But there are problems in the exploitation of Chinese caterpillar fungus fermentation wine.Cordyceps militaris liquor product on market is all the extraction adopting traditional method, and cordyceps militaris liquor is exactly the concept of " Chinese caterpillar fungus+wine " substantially.Take white wine as raw material lixiviate Chinese caterpillar fungus or the Chinese caterpillar fungus white wine being equipped with raw material.Technique is simple, effect is single, and formula is dull, the pharmacology that is even much far from being compatibility, and its health-care effect is just talked about stratagems on paper.Therefore be necessary to overcome above-mentioned defect, develop that a kind of technique is simple, with low cost, the significant fermented type Cordyceps sinensis of health-care effect, hippophae rhamnoides health wine and preparation technology thereof.
Summary of the invention
The present invention is directed to above-mentioned technical problem, provide that a kind of technique is simple, with low cost, the preparation method of the significant fermented type Cordyceps sinensis of health-care effect, hippophae rhamnoides health wine.
The preparation method of fermented type Cordyceps sinensis of the present invention, hippophae rhamnoides health wine has comprised the following steps:
Step one: the preparation of Cordyceps mycelium submerged fermentation stoste
A. the cultivation of Cordyceps sinensis slant strains
Get natural cordyceps and carry out separate tissue, slant medium is cultivated, obtained slant strains;
B. the cultivation of liquid spawn
Get in slant strains liquid medium within and cultivate, obtained liquid spawn;
C. submerged fermentation enlarged culturing
Liquid spawn aseptically being accessed successively in the one-level of the nutrient solution filled through sterilising treatment, secondary, three grades of Submerged fermentation devices, obtaining live body bacterium liquid through cultivating;
D. active bacteria somatocyte broken wall
By live body bacterium liquid through colloidal mill and high pressure homogenizer fracturing cell walls, form suspendible glue, at 35 ~ 40 DEG C, 2-3 hour is placed in insulation, intracellular matter is fully oozed out, obtains Cordyceps mycelium fermenation raw liquid;
Step 2: prepare sea buckthorn juice, comprises following operation: the beta pruning of sea-buchthorn fresh fruit and sorting → cleaning showers → air-dry → mechanical expression twice → filter → get filtrate to adopt ion exchange resin deleading → sea buckthorn juice.
Step 3: by the Cordyceps mycelium fermenation raw liquid obtained in step one with obtain sea buckthorn juice in step 2 by weight 1:3-5 and mix, then sterilizing 4-6 second under temperature 116-120 DEG C of condition, be cooled to 20-28 DEG C.
Step 4: the cooling fluid total reducing sugar in step 3 is adjusted to 20-40%, adds live yeast 0.1-0.3 kg/ton, temperature controlled fermentation temperature 20-28 DEG C, regulates pH value to seal oxygen barrier fermentation 7-10 days to 3.8-4; Turn tank, adjustment total reducing sugar is to 20-40%; Citric acid adjusts to acid content 5-12g/L, temperature 12-22 DEG C, sealing oxygen barrier temperature controlled fermentation 7-10 days; Obtain fermentating wine.
Step 5: get the fermentating wine that step 4 obtains, add with bentonite and water mixed liquid that 60 DEG C of hot water bentonite content of swelling 24 hours is 5%, consumption is the bentonite water mixed liquid that every 1 liter of fermentating wine adds containing 400-1500mg, diatomite filtration is adopted after feed liquid precipitation, then ceramic membrane filter is adopted, inspection, bottling, both obtained fermented type Cordyceps sinensis, hippophae rhamnoides health wine finished product.
Accompanying drawing explanation
Fig. 1 is described fermented type Cordyceps sinensis, health-care hippophae rhamnoide method for preparing medicated wine schema.
The preparation method of fermented type Cordyceps sinensis of the present invention, hippophae rhamnoides health wine has the following advantages:
(1) preparation method of fermented type Cordyceps sinensis of the present invention, hippophae rhamnoides health wine with natural cordyceps deep-fermentation liquid and plateau green plants sea buckthorn juice for raw material, through secondary temperature controlled fermentation, low temperature ageing, lower bentonite precipitation, and develop out novel fermented type functional health wine by the operation such as diatomite and ceramic membrane filter.Effective constituent in cordyceps sinensis fermentation liquor fully retains by the method, and supplements the nutritive substance such as vitamins C, flavones abundant in juice of Fructus Hippophae, and golden yellow color, pure in mouth feel, has very high healthy nutritive value.
(2) sea-buckthorn is the important ecological economy seed of forest of Chinese three Norths shelterbelt construction engineering and Qinghai Province's Development of Forestry Industry plan and project of conceding the land to forestry, and the cultivated area at present only in Qinghai Province is more than 40,000 mu.The preparation method of fermented type Cordyceps sinensis of the present invention, hippophae rhamnoides health wine gives full play to sea buckthorn resources advantage, makes sea-buckthorn become a new growth engines of Eco-environmental Forestry and Development of Forestry Industry.
(3) sea-buckthorn belongs to the plumbous plant of happiness, and namely sea-buckthorn has selective absorbing to the lead in soil, and causes plumbous enrichment; Some sea-buckthorn range of distribution are higher from the lead of soil-forming rock, cause Pb in Soil Environmental Background Levels higher, then cause seabuckthorn plant body lead higher.The preparation method of fermented type Cordyceps sinensis of the present invention, hippophae rhamnoides health wine adds ion exchange method deleading technique in the preparation of step 2 sea buckthorn juice, makes lead content in the sea buckthorn juice of one of present method raw material be down to below 0.3ppm.
Embodiment
embodiment 1
Fermented type Cordyceps sinensis as shown in Figure 1, the preparation method of hippophae rhamnoides health wine.
Step one: the preparation of Cordyceps mycelium submerged fermentation stoste
A. the cultivation of Cordyceps sinensis slant strains
Get natural cordyceps and carry out separate tissue, slant medium is cultivated, obtained slant strains;
B. the cultivation of liquid spawn
Get in slant strains liquid medium within and cultivate, obtained liquid spawn;
C. submerged fermentation enlarged culturing
Liquid spawn aseptically being accessed successively in the one-level of the nutrient solution filled through sterilising treatment, secondary, three grades of Submerged fermentation devices, obtaining live body bacterium liquid through cultivating;
D. active bacteria somatocyte broken wall
By live body bacterium liquid through colloidal mill and high pressure homogenizer fracturing cell walls, form suspendible glue, at 35 DEG C, be incubated placement 2 hours, intracellular matter is fully oozed out, obtain Cordyceps mycelium fermenation raw liquid;
Step 2: prepare sea buckthorn juice, comprises following operation: the beta pruning of sea-buchthorn fresh fruit and sorting → cleaning showers → air-dry → mechanical expression twice → filter → get filtrate to adopt ion exchange resin deleading → sea buckthorn juice.
Step 3: by the Cordyceps mycelium fermenation raw liquid obtained in step one with obtain sea buckthorn juice in step 2 by weight 1:3 and mix, then sterilizing 4 seconds under temperature 116 DEG C of conditions, is cooled to 20 DEG C.
Step 4: the cooling fluid total reducing sugar in step 3 is adjusted to 20%, adds live yeast 0.1 kg/ton, temperature controlled fermentation temperature 20 DEG C, regulates pH value to 3.8, and sealing oxygen barrier is fermented 7 days; Turn tank, adjustment total reducing sugar is to 20%; Citric acid adjusts to acid content 5g/L, temperature 12 DEG C, sealing oxygen barrier temperature controlled fermentation 7 days; Obtain fermentating wine.
Step 5: get the fermentating wine that step 4 obtains, add with bentonite and water mixed liquid that 60 DEG C of hot water bentonite content of swelling 24 hours is 5%, consumption is the bentonite water mixed liquid that every 1 liter of fermentating wine adds containing 400mg, diatomite filtration is adopted after feed liquid precipitation, then ceramic membrane filter is adopted, inspection, bottling, both obtained fermented type Cordyceps sinensis, hippophae rhamnoides health wine finished product.
embodiment 2
Fermented type Cordyceps sinensis as shown in Figure 1, the preparation method of hippophae rhamnoides health wine.
Step one: the preparation of Cordyceps mycelium submerged fermentation stoste
A. the cultivation of Cordyceps sinensis slant strains
Get natural cordyceps and carry out separate tissue, slant medium is cultivated, obtained slant strains;
B. the cultivation of liquid spawn
Get in slant strains liquid medium within and cultivate, obtained liquid spawn;
C. submerged fermentation enlarged culturing
Liquid spawn aseptically being accessed successively in the one-level of the nutrient solution filled through sterilising treatment, secondary, three grades of Submerged fermentation devices, obtaining live body bacterium liquid through cultivating;
D. active bacteria somatocyte broken wall
By live body bacterium liquid through colloidal mill and high pressure homogenizer fracturing cell walls, form suspendible glue, at 40 DEG C, be incubated placement 3 hours, intracellular matter is fully oozed out, obtain Cordyceps mycelium fermenation raw liquid;
Step 2: prepare sea buckthorn juice, comprises following operation: the beta pruning of sea-buchthorn fresh fruit and sorting → cleaning showers → air-dry → mechanical expression twice → filter → get filtrate to adopt ion exchange resin deleading → sea buckthorn juice.
Step 3: by the Cordyceps mycelium fermenation raw liquid obtained in step one with obtain sea buckthorn juice in step 2 by weight 1:5 and mix, then sterilizing 6 seconds under temperature 120 DEG C of conditions, is cooled to 35 DEG C.
Step 4: the cooling fluid total reducing sugar in step 3 is adjusted to 40%, adds live yeast 0.3 kg/ton, temperature controlled fermentation temperature 28 DEG C, regulates pH value to 4, sealing oxygen barrier fermentation 7-10 days; Turn tank, adjustment total reducing sugar is to 40%; Citric acid adjusts to acid content 12g/L, temperature 28 DEG C, sealing oxygen barrier temperature controlled fermentation 10 days; Obtain fermentating wine.
Step 5: get the fermentating wine that step 4 obtains, add with bentonite and water mixed liquid that 60 DEG C of hot water bentonite content of swelling 24 hours is 5%, consumption is the bentonite water mixed liquid that every 1 liter of fermentating wine adds containing 1500mg, diatomite filtration is adopted after feed liquid precipitation, then ceramic membrane filter is adopted, inspection, bottling, both obtained fermented type Cordyceps sinensis, hippophae rhamnoides health wine finished product.
Claims (1)
1. a preparation method for fermented type Cordyceps sinensis, hippophae rhamnoides health wine, is characterized in that, is completed by following steps:
Step one: the preparation of Cordyceps mycelium submerged fermentation stoste
A. the cultivation of Cordyceps sinensis slant strains
Get natural cordyceps and carry out separate tissue, slant medium is cultivated, obtained slant strains;
B. the cultivation of liquid spawn
Get in slant strains liquid medium within and cultivate, obtained liquid spawn;
C. submerged fermentation enlarged culturing
Liquid spawn aseptically being accessed successively in the one-level of the nutrient solution filled through sterilising treatment, secondary, three grades of Submerged fermentation devices, obtaining live body bacterium liquid through cultivating;
D. active bacteria somatocyte broken wall
By live body bacterium liquid through colloidal mill and high pressure homogenizer fracturing cell walls, form suspendible glue, at 35 ~ 40 DEG C, 2-3 hour is placed in insulation, intracellular matter is fully oozed out, obtains Cordyceps mycelium fermenation raw liquid;
Step 2: prepare sea buckthorn juice, comprises following operation: the beta pruning of sea-buchthorn fresh fruit and sorting → cleaning showers → air-dry → mechanical expression twice → filter → get filtrate to adopt ion exchange resin deleading → sea buckthorn juice;
Step 3: by the Cordyceps mycelium fermenation raw liquid obtained in step one with obtain sea buckthorn juice in step 2 by weight 1:3-5 and mix, then sterilizing 4-6 second under temperature 116-120 DEG C of condition, be cooled to 22-35 DEG C;
Step 4: the cooling fluid total reducing sugar in step 3 is adjusted to 20-40%, adds live yeast 0.1-0.3 kg/ton, and temperature control, to leavening temperature 20-28 DEG C, regulates pH value to 3.8-4, sealing oxygen barrier fermentation 7-10 days; Turn tank, adjustment total reducing sugar is to 20-40%; Citric acid adjusts to acid content 5-12g/L, temperature 12-22 DEG C, sealing oxygen barrier temperature controlled fermentation 7-10 days; Obtain fermentating wine;
Step 5: get the fermentating wine that step 4 obtains, add with bentonite and water mixed liquid that 60 DEG C of hot water bentonite content of swelling 24 hours is 5%, consumption is the bentonite water mixed liquid that every 1 liter of fermentating wine adds containing 400-1500mg, diatomite filtration is adopted after feed liquid precipitation, then ceramic membrane filter is adopted, inspection, bottling, both obtained fermented type Cordyceps sinensis, hippophae rhamnoides health wine finished product.
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106544214A (en) * | 2016-10-25 | 2017-03-29 | 青海珠峰冬虫夏草工程技术研究有限公司 | A kind of Cordyceps gold dry red wine and preparation method thereof |
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| CN1306082A (en) * | 2001-01-03 | 2001-08-01 | 孟宁生 | Process for preparing drinking wine from cordyceps mycelium filtrate by deep fermentation |
| CN1712509A (en) * | 2004-06-21 | 2005-12-28 | 王华丽 | Cordyceps sinensis and matrimony vine wine |
| CN1810951A (en) * | 2004-11-19 | 2006-08-02 | 丁友昉 | Fermented aweto and wolfberry fruit wine and its making process |
| CN101176565A (en) * | 2007-12-05 | 2008-05-14 | 青海康普生物科技股份有限公司 | Method for reducing heavy metal plumbi content in sha ji fruit juice raw material by ion exchange process |
| CN102746974A (en) * | 2012-07-25 | 2012-10-24 | 陈合龙 | Cordyceps sinensis health wine and preparation method thereof |
| CN103436407A (en) * | 2013-08-27 | 2013-12-11 | 王辉 | Preparation method of cordyceps sinensis wine |
-
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- 2014-11-21 CN CN201410671726.8A patent/CN104450379A/en active Pending
Patent Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1306082A (en) * | 2001-01-03 | 2001-08-01 | 孟宁生 | Process for preparing drinking wine from cordyceps mycelium filtrate by deep fermentation |
| CN1712509A (en) * | 2004-06-21 | 2005-12-28 | 王华丽 | Cordyceps sinensis and matrimony vine wine |
| CN1810951A (en) * | 2004-11-19 | 2006-08-02 | 丁友昉 | Fermented aweto and wolfberry fruit wine and its making process |
| CN101176565A (en) * | 2007-12-05 | 2008-05-14 | 青海康普生物科技股份有限公司 | Method for reducing heavy metal plumbi content in sha ji fruit juice raw material by ion exchange process |
| CN102746974A (en) * | 2012-07-25 | 2012-10-24 | 陈合龙 | Cordyceps sinensis health wine and preparation method thereof |
| CN103436407A (en) * | 2013-08-27 | 2013-12-11 | 王辉 | Preparation method of cordyceps sinensis wine |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106544214A (en) * | 2016-10-25 | 2017-03-29 | 青海珠峰冬虫夏草工程技术研究有限公司 | A kind of Cordyceps gold dry red wine and preparation method thereof |
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