CN104862181A - Preparation method for fermented artificial cordyceps crataequs pinnatifida bunges wine - Google Patents

Preparation method for fermented artificial cordyceps crataequs pinnatifida bunges wine Download PDF

Info

Publication number
CN104862181A
CN104862181A CN201510293389.8A CN201510293389A CN104862181A CN 104862181 A CN104862181 A CN 104862181A CN 201510293389 A CN201510293389 A CN 201510293389A CN 104862181 A CN104862181 A CN 104862181A
Authority
CN
China
Prior art keywords
wine
artificial aweto
artificial
hawthorn
fermented
Prior art date
Application number
CN201510293389.8A
Other languages
Chinese (zh)
Other versions
CN104862181B (en
Inventor
武忠伟
张明霞
王刘豪
王艳婕
张朝辉
王桂玲
Original Assignee
河南科技学院
Priority date (The priority date 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 date listed.)
Filing date
Publication date
Application filed by 河南科技学院 filed Critical 河南科技学院
Priority to CN201510293389.8A priority Critical patent/CN104862181B/en
Publication of CN104862181A publication Critical patent/CN104862181A/en
Application granted granted Critical
Publication of CN104862181B publication Critical patent/CN104862181B/en

Links

Classifications

    • CCHEMISTRY; METALLURGY
    • C12BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
    • C12GWINE; PREPARATION THEREOF; ALCOHOLIC BEVERAGES; PREPARATION OF ALCOHOLIC BEVERAGES NOT PROVIDED FOR IN SUBCLASSES C12C OR C12H
    • C12G3/00Preparation of other alcoholic beverages
    • C12G3/02Preparation of other alcoholic beverages by fermentation

Abstract

The invention relates to a preparation method for fermented artificial cordyceps crataequs pinnatifida bunges wine. The preparation method comprises the following steps: (1) washing and coring fresh crataequs pinnatifida bunges, and mashing the cored crataequs pinnatifida bunges to prepare an artificial cordyceps liquid medium; (2) adding an artificial cordyceps liquid strain for submerged fermentation; (3) mashing a fermentation product, and adding sucrose and wort for blending; (4) adding fruit wine yeasts for anaerobic fermentation; (5) filtering fermenting mash to obtain crude wine; (6) aging the obtained crude wine; (7) filtering the aged wine to remove precipitates to prepare the fermented artificial cordyceps crataequs pinnatifida bunges wine. The prepared fermented artificial cordyceps crataequs pinnatifida bunges wine is fragrant, bright red, fresh and rich in nutrients.

Description

A kind of preparation method of fermented type artificial aweto Hawthorn Fruit Wine

Technical field

The present invention relates to the technical field of function wine fermentation, be specifically related to a kind of preparation method of fermented type artificial aweto Howthorn Wine.

Background technology

Hawthorn (Crataequs pinnatifida Bunges), has another name called Fruit of Pashi Pear, belongs to Rosaceae may, is the important cultivation fruit in the northern area of China.Fructus Crataegi, except eating raw, also can be used for the multiple products such as processing and fabricating beverage, fruit wine, dried fruit.Research shows, containing abundant triterpenes and flavonoid isoreactivity composition in hawthorn, has hypotensive effect, reducing blood-fat, prevents and treats the multiple biological functions such as atherosclerosis.But due to the tart flavour that hawthorn is strong, make its amount of eating raw be very restricted, and the fabricated product of hawthorn is also mainly the products such as sweetend roll, haw sheet, Sucus Crataegi, processing and utilization rate and added value are all lower.Therefore, the high added value trans-utilization new technology researching and developing hawthorn is the important directions of current hawthorn manufacture field.

Peacilomyce hepiahi (Paecilomyces hepiali) and China are two kinds of important endogenetic fungus in natural cordyceps by hair spore (Hirsutella sinensis), research shows that both take part in the Growth and Differentiation of natural cordyceps jointly, wherein chemical composition analysis show the chemical fingerprint of peacilomyce hepiahi and natural cordyceps more close, also containing the cordycepin had in natural cordyceps, N.F,USP MANNITOL, Cordyceps polysaccharide, the various bioactivators such as alkaloids, have anti-oxidant, antitumor, radioprotective, regulate the multiple biological functions such as body immunity.Present stage, artificial aweto endogenetic fungus is adopted to carry out the important sources that liquid fermenting has become artificial aweto goods.Therefore, artificial aweto liquid fermenting utilizes with hawthorn and effectively combines by this research, make the release effectively promoting effective constituent in hawthorn in artificial aweto liquid fermenting process, then obtain artificial aweto Howthorn Wine by fruit wine yeast fermentation, for Howthorn Wine fermentation provides new effective way.

Summary of the invention

The object of the invention aims to provide a kind of method preparing lower molecular weight peacilomyce hepiahi exocellular polysaccharide, realizes concrete scheme of the present invention as follows:

1, a preparation method for fermented type artificial aweto Hawthorn Fruit Wine, is characterized in that comprising following operation steps:

(1) stoning after " north, Henan is red " hawthorn fresh for 500g being cleaned, add 1L distilled water hollander and break into pulp, then in pulp, sucrose 50g is added respectively, yeast powder 2.50g, potassium primary phosphate 1.50g, magnesium sulfate 0.05g, murphy juice 15.00mL, wort 15.00mL, gets 200mL respectively and is sub-packed in the triangular flask of 5 500mL, and 115 DEG C of sterilizings 20 minutes are for subsequent use.

(2) from the mother of peacilomyce hepiahi (Paecilomyces hepiali) the HN1 bacterial strain being stored in potato slope substratum plants, take size and be about 0.5cm × 0.5cm mycelium block, being inoculated in the capacity that 100mL seed culture medium is housed is in the triangular flask of 250mL, at 20 DEG C, static gas wave refrigerator is after 12 hours, under 120rpm, shaking culture cultivates 72 hours, can obtain seed liquor.Seed culture medium consists of: glucose 30.00g/L, yeast extract paste 6.00g/L, potassium primary phosphate 1.50g/L, magnesium sulfate 0.50g/L, wort 10.00g/L, murphy juice 10.00g/L, pH 6.5;

(3) it is in the triangular flask of 500mL that the seed liquor of getting in step (2) is inoculated in the capacity that 200mL fermention medium is housed, by 1% access seed liquor of fermention medium volume, at 17 DEG C, static gas wave refrigerator is after 12 hours, then, after shaking culture cultivates 120 hours under 120rpm, the haw fermented wine with dregs of artificial aweto is obtained;

(4) after the haw fermented wine with dregs making beating of artificial aweto results in step (3) obtained, aseptically by volume add the sucrose of 6%, the wort of 4% mixing, then the fruit wine yeast after 1% access activation by volume, at 28 DEG C of bottom fermentations after 36 hours, after karusen is removed yeast thalline and precipitation with plate-and-frame filter press press filtration, artificial aweto Hawthorn Fruit Wine original wine can be obtained;

(5) the artificial aweto Hawthorn Fruit Wine original wine that step (4) is obtained is put into wine storage tank ageing after 3 months to 1 year, artificial aweto Howthorn Wine can be obtained with after diatomite filtration;

(6) artificial aweto Howthorn Wine step (5) obtained adopts forint-phenol law to measure polyphenol content, and phend-sulphuric acid measures polysaccharide content.

The preparation method of a kind of artificial aweto Howthorn Wine 2, according to patent requirements 1, is characterized in that:

(1) culture medium prescription of the artificial aweto hawthorn liquid fermenting described in described step (1): sucrose 50g/L, yeast powder 2.50g/L, potassium primary phosphate 1.50g/L, magnesium sulfate 0.05g/L, murphy juice 15.00g/L, wort 15.00g/L, north, Henan red hawthorn fruit 500g/L;

(2) fruit wine yeast used in the former wine fermentation of artificial aweto Howthorn Wine described in described step (4), and the sucrose of 6% and the wort concentration of 4%.

The glow of fermented type artificial aweto Hawthorn Fruit Wine color and luster, strong fragrant delicate fragrance, the mouthfeel of preparation are pure and fresh, wherein polysaccharide content 5.47g/L, polyphenol content 895mg/L.

Accompanying drawing explanation

The growth curve of Fig. 1 artificial aweto on puree enriched medium and basic medium

The impact that the different initial sucrose concentration of Fig. 2 ferments on Howthorn Wine

The kinetic curve of Fig. 3 artificial aweto Howthorn Wine course of fermentation

Embodiment

Below by embodiment, the invention will be further described.

Embodiment 1:

(1) stoning after " north, Henan is red " hawthorn fresh for 500g being cleaned, add 1L distilled water hollander and break into pulp, then in pulp, sucrose 50g is added respectively, yeast powder 2.50g, potassium primary phosphate 1.50g, magnesium sulfate 0.05g, murphy juice 15.00mL, wort 15.00mL, gets 200mL respectively and is sub-packed in the triangular flask of 5 500mL, and 115 DEG C of sterilizings 20 minutes are for subsequent use.

(2) from the mother of peacilomyce hepiahi (Paecilomyces hepiali) the HN1 bacterial strain being stored in potato slope substratum plants, take size and be about 0.5cm × 0.5cm mycelium block, being inoculated in the capacity that 100mL seed culture medium is housed is in the triangular flask of 250mL, at 20 DEG C, static gas wave refrigerator is after 12 hours, under 120rpm, shaking culture cultivates 72 hours, can obtain seed liquor.Seed culture medium consists of: glucose 30.00g/L, yeast extract paste 6.00g/L, potassium primary phosphate 1.50g/L, magnesium sulfate 0.50g/L, wort 10.00g/L, murphy juice 10.00g/L, pH 6.5;

(3) it is in the triangular flask of 500mL that the seed liquor of getting in step (2) is inoculated in the capacity that 200mL fermention medium is housed, by 1% access seed liquor of fermention medium volume, at 17 DEG C, static gas wave refrigerator is after 12 hours, then, after shaking culture cultivates 120 hours under 120rpm, the haw fermented wine with dregs of artificial aweto is obtained;

(4) after the haw fermented wine with dregs making beating of artificial aweto results in step (3) obtained, aseptically by volume add the sucrose of 6%, the wort of 4% mixing, then the fruit wine yeast after 1% access activation by volume, at 28 DEG C of bottom fermentations after 36 hours, after karusen is removed yeast thalline and precipitation with plate-and-frame filter press press filtration, artificial aweto Hawthorn Fruit Wine original wine can be obtained;

(5) the artificial aweto Hawthorn Fruit Wine original wine that step (4) is obtained is put into wine storage tank ageing after 3 months to 1 year, artificial aweto Howthorn Wine can be obtained with after diatomite filtration;

(6) fermented type artificial aweto Howthorn Wine step (5) obtained adopts forint-phenol law to measure polyphenol content, and phend-sulphuric acid measures polysaccharide content.

Embodiment 2:

The fermentation of fermented type artificial aweto Hawthorn Fruit Wine is standby

(1) growth curve of Cordyceps mycelium in hawthorn enriched medium

Compare the growth curve of Cordyceps mycelium in basic medium and hawthorn puree enriched medium respectively, the results are shown in Figure 1.

As seen from Figure 1, compared with basic medium, artificial aweto mycelial biomass in hawthorn puree enriched medium is significantly increased, and when fermenting to the 5th day, mycelial biomass reaches maximum value 1.268g/L.

(2) different primary yeast bacterial strain impact that artificial aweto Hawthorn Fruit Wine is fermented

Test the impact that different sorts yeast ferments on artificial aweto Hawthorn Fruit Wine, the results are shown in Table 1.

The impact that the different yeast strain of table 1 is fermented on artificial aweto Howthorn Wine

As can be seen from Table 1, different yeast strain has larger impact to clarity, color and luster, mouthfeel and the alcoholic strength after ethanol fermentation process in Howthorn Wine fermenting process and fermentation, Integrated comparative adopts fruit wine yeast to carry out the existing course of fermentation faster of fermentation, there is again good clarity, bright color, smell, mouthfeel are joyful, and alcoholic strength also can reach higher level, and therefore comprehensive grading display fruit wine yeast is the optimum strain of Chinese caterpillar fungus Howthorn Wine ethanol fermentation in early stage.

(3) different initial pol and the determination of ethanol fermentation time

When wort concentration is 6%, tests and add different concns sucrose to the impact of ethanol fermentation process, the results are shown in Figure 2.As shown in Figure 2, along with the increase of sucrose concentration, ethanol production also increases to some extent, and when sucrose concentration is more than 4%, alcohol concn no longer increases.When sucrose concentration is more than 4%, residual sugar amount increases more.Therefore, best sucrose concentration is selected to be 4%.

(4) kinetic curve of artificial aweto Howthorn Wine course of fermentation

Under testing above-mentioned optimal conditions, the kinetic curve of artificial aweto Howthorn Wine course of fermentation, the results are shown in Figure 3.

As seen from Figure 3, artificial aweto Howthorn Wine is along with the prolongation of fermentation time, and alcohol concn increases fast, and fermentation reaches maximum to alcohol concn when low 5 days.Therefore, can determine that the best fermentation time that artificial aweto Howthorn Wine ferments is 5 days.

(5) quality standard of artificial aweto Hawthorn Fruit Wine

Oranoleptic indicator

Appearance luster: in shiny red, without naked eyes visible foreign; Smell: what have Cordyceps mycelium and hawthorn mixes delicate fragrance; Taste: free from extraneous odour, sweet-smelling is tasty and refreshing; Tissue morphology: clear, without precipitation and naked eyes visible foreign.

Physical and chemical index

Alcohol concn (v/v) 7.0%-8.5%, pH 5.5-6.0.

Microbiological indicator

Total plate count≤1.0cfu/100mL, intestinal bacteria≤6cfu/100mL, pathogenic bacterium must not detect.

Claims (2)

1. a preparation method for fermented type artificial aweto Hawthorn Fruit Wine, is characterized in that comprising following operation steps:
(1) stoning after " north, Henan is red " hawthorn fresh for 500g being cleaned, add 1L distilled water hollander and break into pulp, then in pulp, sucrose 50g is added respectively, yeast powder 2.50g, potassium primary phosphate 1.50g, magnesium sulfate 0.05g, murphy juice 15.00mL, wort 15.00mL, gets 200mL respectively and is sub-packed in the triangular flask of 5 500mL, and 115 DEG C of sterilizings 20 minutes are for subsequent use.
(2) from the mother of peacilomyce hepiahi (Paecilomyces hepiali) the HN1 bacterial strain being stored in potato slope substratum plants, take size and be about 0.5cm × 0.5cm mycelium block, being inoculated in the capacity that 100mL seed culture medium is housed is in the triangular flask of 250mL, at 20 DEG C, static gas wave refrigerator is after 12 hours, under 120rpm, shaking culture cultivates 72 hours, can obtain seed liquor.Seed culture medium consists of: glucose 30.00g/L, yeast extract paste 6.00g/L, potassium primary phosphate 1.50g/L, magnesium sulfate 0.50g/L, wort 10.00g/L, murphy juice 10.00g/L, pH 6.5;
(3) it is in the triangular flask of 500mL that the seed liquor of getting in step (2) is inoculated in the capacity that 200mL fermention medium is housed, by 1% access seed liquor of fermention medium volume, at 17 DEG C, static gas wave refrigerator is after 12 hours, then, after shaking culture cultivates 120 hours under 120rpm, the haw fermented wine with dregs of artificial aweto is obtained;
(4) after the haw fermented wine with dregs making beating of artificial aweto results in step (3) obtained, aseptically by volume add the sucrose of 6%, the wort of 4% mixing, then the fruit wine yeast after 1% access activation by volume, at 28 DEG C of bottom fermentations after 36 hours, after karusen is removed yeast thalline and precipitation with plate-and-frame filter press press filtration, artificial aweto Hawthorn Fruit Wine original wine can be obtained;
(5) the artificial aweto Hawthorn Fruit Wine original wine that step (4) is obtained is put into wine storage tank ageing after 3 months to 1 year, artificial aweto Howthorn Wine can be obtained with after diatomite filtration;
(6) artificial aweto Howthorn Wine step (5) obtained adopts forint-phenol law to measure polyphenol content, and phend-sulphuric acid measures polysaccharide content.
2. the preparation method of a kind of artificial aweto Howthorn Wine according to patent requirements 1, is characterized in that:
(1) culture medium prescription of the artificial aweto hawthorn liquid fermenting described in described step (1): sucrose 50g/L, yeast powder 2.50g/L, potassium primary phosphate 1.50g/L, magnesium sulfate 0.05g/L, murphy juice 15.00g/L, wort 15.00g/L, north, Henan red hawthorn fruit 500g/L;
(2) fruit wine yeast used in the former wine fermentation of artificial aweto Howthorn Wine described in described step (4), and the sucrose of 6% and the wort concentration of 4%.
CN201510293389.8A 2015-05-27 2015-05-27 A kind of preparation method of fermented type artificial aweto Hawthorn Fruit Wine CN104862181B (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
CN201510293389.8A CN104862181B (en) 2015-05-27 2015-05-27 A kind of preparation method of fermented type artificial aweto Hawthorn Fruit Wine

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
CN201510293389.8A CN104862181B (en) 2015-05-27 2015-05-27 A kind of preparation method of fermented type artificial aweto Hawthorn Fruit Wine

Publications (2)

Publication Number Publication Date
CN104862181A true CN104862181A (en) 2015-08-26
CN104862181B CN104862181B (en) 2018-02-06

Family

ID=53908366

Family Applications (1)

Application Number Title Priority Date Filing Date
CN201510293389.8A CN104862181B (en) 2015-05-27 2015-05-27 A kind of preparation method of fermented type artificial aweto Hawthorn Fruit Wine

Country Status (1)

Country Link
CN (1) CN104862181B (en)

Cited By (6)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN105177050A (en) * 2015-10-26 2015-12-23 河南科技学院 Method for preparing paecilomyces hepiali purpurin
CN105505718A (en) * 2016-02-06 2016-04-20 湖北工业大学 Health cordyceps sinensis and mulberry juice amber-colored dense wine rich in DNJ
CN105567496A (en) * 2016-02-06 2016-05-11 湖北工业大学 Golden cordyceps and lotus seed thick liquor
CN105647756A (en) * 2016-02-06 2016-06-08 湖北工业大学 Selenium-enriched health care thick wine containing cordyceps sinensis and mulberries
CN105647755A (en) * 2016-02-06 2016-06-08 湖北工业大学 Selenium-enriched health care ice wine containing ganoderma lucidum and mulberries
CN105754835A (en) * 2016-04-14 2016-07-13 陕西臻鼎实业有限公司 Method for producing hovenia acerba fruit vinegar

Citations (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN1810951A (en) * 2004-11-19 2006-08-02 丁友昉 Fermented aweto and wolfberry fruit wine and its making process
CN104031792A (en) * 2014-05-08 2014-09-10 贾秉堂 Mulberry health-care wine and preparation method thereof

Patent Citations (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN1810951A (en) * 2004-11-19 2006-08-02 丁友昉 Fermented aweto and wolfberry fruit wine and its making process
CN104031792A (en) * 2014-05-08 2014-09-10 贾秉堂 Mulberry health-care wine and preparation method thereof

Non-Patent Citations (2)

* Cited by examiner, † Cited by third party
Title
武忠伟,等: "发酵型虫草-枸杞酒发酵工艺研究", 《食品科学》 *
胡冀太,等: "果酒酵母对发酵山楂酒品质及抗氧化性的影响", 《酿酒》 *

Cited By (9)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN105177050A (en) * 2015-10-26 2015-12-23 河南科技学院 Method for preparing paecilomyces hepiali purpurin
CN105505718A (en) * 2016-02-06 2016-04-20 湖北工业大学 Health cordyceps sinensis and mulberry juice amber-colored dense wine rich in DNJ
CN105567496A (en) * 2016-02-06 2016-05-11 湖北工业大学 Golden cordyceps and lotus seed thick liquor
CN105647756A (en) * 2016-02-06 2016-06-08 湖北工业大学 Selenium-enriched health care thick wine containing cordyceps sinensis and mulberries
CN105647755A (en) * 2016-02-06 2016-06-08 湖北工业大学 Selenium-enriched health care ice wine containing ganoderma lucidum and mulberries
CN105505718B (en) * 2016-02-06 2018-05-15 湖北工业大学 A kind of thick wine of cordyceps sinensis mulberry juice health amber rich in DNJ
CN105647755B (en) * 2016-02-06 2018-10-19 湖北工业大学 A kind of Se-rich lucid ganoderma mulberry health-care ice wine
CN105567496B (en) * 2016-02-06 2019-10-08 湖北工业大学 A kind of thick wine of gold cordyceps sinensis lotus seeds
CN105754835A (en) * 2016-04-14 2016-07-13 陕西臻鼎实业有限公司 Method for producing hovenia acerba fruit vinegar

Also Published As

Publication number Publication date
CN104862181B (en) 2018-02-06

Similar Documents

Publication Publication Date Title
CN104116109B (en) A kind of preparation method of fructus hippophae vinegar beverage
CN101503655B (en) Preparation of artificial pit mud for improving aged aroma of aroma type white spirit
CN104017689B (en) Purple sweet potato liquor and preparation method thereof
CN103330258B (en) Cordyceps militaris health-care beverage prepared by liquid submerged fermentation and preparation method thereof
CN101676377B (en) Method for brewing a yellow wine using enzyme preparation and multi-bacteria
CN102511887B (en) Preparation method of sea-tangle biological beverage
CN101805706B (en) Grapefruit vinegar, preparation method thereof and production method of beverage thereof
KR20030082347A (en) Process for preparing jujube wine
CN102174356B (en) Jerusalem artichoke wine and preparation method thereof
CN102676341B (en) Method for producing flavone-rich hawthorn wine
CN104336547A (en) Ficus carica fruit ferment and preparation method thereof
CN101519631A (en) Production and preparation method of red jujube vinegar
CN102250701B (en) Functional beer and brewing method thereof
CN103540553B (en) The method of mare milk vinegar and the mare milk vinegar of preparation are prepared in a kind of composite bacteria mixed fermentation
CN102352299A (en) Jewel orchid fruit vinegar and jewel orchid fruit vinegar beverage
CN102839075B (en) Production process of fig wine
CN104694371B (en) Citrus fruit vinegar prepared by composite strain mixed fermentation and preparation method thereof
CN103773653A (en) Method for brewing hawthorn-banana-honey wine
CN101544941B (en) Waxberry wine and brewing method thereof
CN103103067B (en) Production method of ice date wine
CN105062859A (en) Method for preparing honey vinegar
CN102492601B (en) Asparagus healthcare vinegar and preparation process
CN101892147B (en) Method for rapidly brewing grape vinegar based on microbial technology
CN101698818B (en) Method for preparing black berry wine by combing yeast deacidification technology with ultrahigh pressure processing technology
CN102337191B (en) Preparation method of low-alcohol foxnut wine

Legal Events

Date Code Title Description
C06 Publication
PB01 Publication
C10 Entry into substantive examination
SE01 Entry into force of request for substantive examination
GR01 Patent grant
GR01 Patent grant