CN105567545A - Golden cordyceps and lotus root thick vinegar - Google Patents
Golden cordyceps and lotus root thick vinegar Download PDFInfo
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- CN105567545A CN105567545A CN201610084241.8A CN201610084241A CN105567545A CN 105567545 A CN105567545 A CN 105567545A CN 201610084241 A CN201610084241 A CN 201610084241A CN 105567545 A CN105567545 A CN 105567545A
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- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12J—VINEGAR; PREPARATION OR PURIFICATION THEREOF
- C12J1/00—Vinegar; Preparation or purification thereof
- C12J1/04—Vinegar; Preparation or purification thereof from alcohol
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- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12J—VINEGAR; PREPARATION OR PURIFICATION THEREOF
- C12J1/00—Vinegar; Preparation or purification thereof
- C12J1/08—Addition of flavouring ingredients
Abstract
The invention relates to golden cordyceps and lotus root thick vinegar. The golden cordyceps and lotus root thick vinegar is prepared through the method of washing fresh and tender lotus roots, cooking the lotus roots at normal pressure, cooling the lotus roots, cutting the lotus roots into fragments, adding water, grinding the mixture into lotus root pulp, adding amylase, cellulose and hemicellulase for enzymolysis, conducting filter pressing, taking juice, adding nutrients such as glucose and yeast extract to lotus root juice, inoculating a cordyceps taishanensis seed solution, conducting cultivation for several days to obtain cordyceps mycelium fermentation liquor, adding a strong-flavor type Baijiu stock solution, evenly stirring the mixture, inoculating acetic bacteria, conducting filtration and clarification after fermentation is finished, adding konjac oligosaccharides, and conducting mixing, filling and instant high-temperature sterilization to obtain the golden cordyceps and lotus root thick vinegar. The golden cordyceps and lotus root thick vinegar is reasonable in formula, convenient to drink, sticky and smooth in taste, strong in ester fragrance, and capable of relieving fatigue, regulating human function balance and enhancing human immunity. In the vinegar, the content of cordyceps polysaccharide is larger than 0.5 g/100 mL, the content of cordycepin is larger than 0.05 g/100 mL, the content of lotus root mucus type substances is larger than 10 g/100 mL, and viscosity is larger than 500 mPa.s.
Description
Technical field
The invention belongs to food-processing technology and brewing technology, be specifically related to the thick vinegar of a kind of golden Chinese caterpillar fungus lotus rhizome.
Background technology
Cordyceps militaris (L.) Link. has another name called Cordyceps militaris (L.) Link., is Ascomycotina, ergot Zoopagales, Clavicipitaceae, a type culture of Cordyceps.Riched Cordyceps Militaris containing the abundant nutritive substance such as cordycepin, cordycepic acid, Cordyceps polysaccharide, superoxide-dismutase (SOD), adenosine, ergosterol and functionally active material, antifatigue can be played, alleviate old and feeble, improve the effects such as human immunological competence, anticancer, prophylaxis of tumours.Its place different from general nutrition-fortifying agent is that it regulates the balance of function of human body on the whole, transfers internal body vigor, regulates human metabolism's function, improves body immunity, impels whole internal organs function normalizing.The nutritive ingredient that Cordyceps mycelium liquid fermenting produces, similar with sporophore, but output is higher, and with short production cycle, process is easy to control.
Lotus rhizome, belongs to Nelumbonaceae plant roots and stems, gets final product canteen also pharmaceutically acceptable.Lotus root is micro-sweet and crisp, can eat raw and also can cook, and is one of conventional meal dish.Lotus root is also the plant that pharmaceutical use is quite high, and its root leaf, stamen or pistil fruit are all precious, all can nourish and be used as medicine, and lotus root, containing abundant vitamins C and mineral substance, is of value to heart, has the effect of the pachylosis that enhances metabolism, prevents.At present, people to the eating method of lotus rhizome to fry, to stew, to steam, fried, cool companion, to bake, all using as vegetables object, also have and lotus rhizome and white wine carried out brewed way.But a lot of way does not change its main application, the composition of lotus rhizome do not decomposed or transform into the main body of another kind of article.
Konjac oligosaccharides is the hydrolysate of konjac polysaccharide, taste is micro-sweet, clearly pure, there is the peculiar delicate fragrance of konjaku, be a kind of soluble dietary fibre, have and do not digested by human gastrointestinal tract, but bifidus bacillus can be promoted to rise in value and suppress pernicious bacteria to grow, regulating intestinal canal flora, relaxes bowel, and improves human intestinal function.
CN103305396B " one " discloses a kind of Cordyceps fermented liquid that utilizes and produces the method for cordyceps sinensis vinegar, and Cordyceps is seeded in the mixing liquid substratum that wort, sucrose and Flos Robiniae Pseudoacaciae make, and add edible ethanol, inoculation acetic bacteria carries out the cordyceps sinensis vinegar that ferments to obtain.Existingly mostly be that the residue with cultivating Chinese caterpillar fungus does raw material about cordyceps sinensis vinegar patent, inoculation yeast bacterium and acetic bacteria or inoculate after adding edible ethanol acetic bacteria fermentation form, it focuses on make use of the nutritive value that Chinese caterpillar fungus cultivates residue, has obtained the cordyceps sinensis vinegar having health-care effect; And existing liquid fermenting mycelia medium component used is too complicated, Cordyceps mycelium output is very few, and effective active composition is few, and the health-care effect of cordyceps sinensis vinegar is not enough; Be main about the utilization of lotus rhizome mainly with directly eating, relevant lotus rhizome vinegar apply for a patent also just fermentation lotus rhizome vinegar beverage, composition is single, and kind is limited.Find by retrieving prior art both domestic and external, still not having with lotus rhizome is at present culture medium culturing Chinese caterpillar fungus hypha fermentation liquid, and prepares the bibliographical information of the thick vinegar of Chinese caterpillar fungus lotus rhizome as major ingredient.
Summary of the invention
The object of the invention is for above-mentioned present situation, aiming to provide one drinks conveniently, color and luster is shiny black, and the sticky refreshing profit of mouthfeel, ester are aromatic strongly fragrant, can reduce blood sugar, alleviating fatigue, raising human immunological competence, heat-clearing solution fire, enriching yin of enriching blood, promote the production of body fluid to quench thirst, regulating intestinal canal flora, to relax bowel; Technique is simple, and method is reasonable, and easy and simple to handle, production unit cost is low, level of automation is high, operability is good, not easily microbiological contamination, and labour intensity is low, the thick vinegar of golden Chinese caterpillar fungus lotus rhizome that productivity effect is high.
The implementation of the object of the invention is, the thick vinegar of a kind of golden Chinese caterpillar fungus lotus rhizome, is prepared by following method, and the concrete steps of preparation are:
1) fresh and tender lotus rhizome, cleans, after atmospheric cooking 10-20min, is cooled to 33-36 DEG C;
2) be that the lotus rhizome of 200-220 is cut into the long segment of 1-2cm by parts by weight, to add water defibrination by the mass ratio of 1:1.5, obtain lotus rhizome slurries, add the hemicellulase that parts by weight are the amylase of 0.024-0.031, the cellulase of 0.032-0.040 and 0.021-0.027,45-55 DEG C of enzymolysis 5-7h, filter press gets juice;
3) in gained lotus root juice, its quality 1% glucose, 0.3%KH2PO4,0.15%MgSO47H2O, 0.01% VITMAIN B1,0.2% yeast extract paste is added, 4% dregs of beans, inoculation parts by weight are the Cordyceps seed liquor of 55-61, cultivate 7d, obtain Cordyceps mycelium fermented liquid for 23 DEG C;
4) by step 3) gained Cordyceps mycelium fermented liquid, be concentrated into 1/2 of original volume through falling-film evaporator or directly add 52 ° of aromatic Chinese spirit stostes that parts by weight are 50-56, stir, inoculation parts by weight are the acetic bacteria seed liquor of 12.0-15.0, after adopting sprinkling method fermentation 4-5d, when alcoholic strength is down to less than 0.5% of volume, fermentation ends, filter, clarify, add parts by weight be 11-16 konjac oligosaccharides allotment, filling, filtering membrane is degerming, obtains the thick vinegar of golden Chinese caterpillar fungus lotus rhizome.
Cordyceps polysaccharide content >0.5g/100mL in the thick vinegar of golden Chinese caterpillar fungus lotus rhizome, cordycepin content >0.05g/100mL, lotus rhizome mucus class substances content >10g/100mL, viscosity is greater than >500mPas.
Compared with prior art, the present invention has the following advantages and progress significantly:
1, atmospheric cooking is carried out to reach the object of sterilization enzyme inactivation to lotus rhizome, prevent lotus rhizome blackening from going bad, be beneficial to carrying out smoothly of acetic fermentation;
2, add amylase, cellulase and hemicellulase enzymolysis lotus root juice in lotus rhizome slurries, make lotus root juice be more conducive to Cordyceps growth;
3, with lotus root juice for Cordyceps mycelium substratum, take full advantage of wherein abundant carbohydrate, and avoid the non-body flavour substances of standard medium; Selected Cordyceps well can grow and large volume production mycelia under lotus root juice does the environment of substratum;
4, be rich in the soluble polysaccharide such as Cordyceps polysaccharide, konjac oligosaccharides and lotus rhizome mucus class material in finished product vinegar, make vinegar thickness more
5, the glycoprotein in the Cordyceps polysaccharide contained in finished product vinegar, cordycepin and lotus rhizome mucus class material and soluble dietary fibre---the functional active components such as konjac oligosaccharides, both the original local flavor of lotus rhizome had effectively been remained, finished product vinegar is made again to be bright golden yellow, and there is antifatigue, alleviation aging, raising human immunological competence, anticancer, prophylaxis of tumours, strengthen the spleen and stomach, the nourishing functions such as beneficial blood myogenic, regulating intestinal canal flora;
6, technique is simple, and method is reasonable, and easy and simple to handle, production unit cost is low, level of automation is high, operability is good, not easily microbiological contamination, and labour intensity is low, and productivity effect is high.
Embodiment
Prepared by the following method of the present invention, fresh and tender lotus rhizome, cleans, atmospheric cooking, cooling; Segment adds water defibrination, and obtain lotus rhizome slurries, add amylase, cellulase and hemicellulase, enzymolysis, filter press gets juice; Add a certain proportion of nutrient substance, sterilizing in gained lotus root juice, inoculation Cordyceps seed liquor cultivates a few days, obtains Cordyceps mycelium fermented liquid; Concentrate through falling-film evaporator or do not concentrate, adding aromatic Chinese spirit stoste, stir, inoculation acetic bacteria, fermentation ends, filtering, clarify, adding konjac oligosaccharides allotment, filling, TRANSIENT HIGH TEMPERATURE sterilization, obtaining the thick vinegar of golden Chinese caterpillar fungus lotus rhizome.
Step 3) described in Cordyceps seed liquor be prepared from as follows: with Cordyceps militaris (L.) Link. fungus (the Chinese industrial Microbiological Culture Collection administrative center of test tube solid medium activation preservation, preserving number CICC14014), after 28 DEG C of cultivation 5d, getting area is 4 (cm)
2mycelia block join in the liquid state fermentation substratum after 100mL sterilizing, cultivate 3d, obtain Cordyceps militaris (L.) Link. fungus seed liquid for 23 DEG C.
Described solid medium composition: 20% potato juice 1.0L, glucose 20g, KH
2pO
43g, MgSO
47H
2o1.5g, vitamins B
10.1g, yeast extract paste 2g, agar 15g.
Described liquid seed culture medium composition: 20% potato juice 1.0L, glucose 20g, KH
2pO
43g, MgSO
47H
2o1.5g, rudiment rice 30g, dregs of beans 40g, vitamins B
10.1g, yeast extract paste 2g.
Step 4) described in acetic bacteria seed liquor be prepared from as follows: activate acetic bacteria with test tube solid medium A, cultivate 48h for 31 DEG C, acetic bacteria after must activating, with cultivating preparation one-level acetic bacteria seed liquor in transfering loop scraping colony inoculation to the liquid culture medium B of 200mL, cultivate 24h for 33 DEG C, again by one-level acetic bacteria seed liquor by 10% inoculum size be inoculated into enlarged culturing in the liquid culture medium B of 2L, prepare secondary acetic bacteria seed liquor;
Described solid medium A forms: glucose 1g, yeast extract paste 1g, CaCO
32g, agar 2g, distilled water 100mL;
Described liquid nutrient medium B forms: glucose 1g, yeast extract paste 1g, CaCO
32g, dehydrated alcohol 4mL, distilled water 100mL;
Described acetic bacteria is bacillus aceticus (Chinese industrial Microbiological Culture Collection administrative center, preserving number CICC200410).
Step 4) described in konjac oligosaccharides be, konjac polysaccharide through suitable enzymolysis gained molecular weight at 30,000 ~ 150,000 daltonian konjac oligosaccharides.
Preferably, the parts by weight of each raw material are lotus rhizome 210-220, careless bacterium seed liquor 58-60,52 ° of aromatic Chinese spirit stoste 50-52, amylase 0.029-0.031, cellulase 0.034-0.040, hemicellulase 0.025-0.027, acetic bacteria seed liquor 14.0-15.0, konjac oligosaccharides 13-16.
One of more preferably, the parts by weight of each raw material are lotus rhizome 220, careless bacterium seed liquor 59,52 ° of aromatic Chinese spirit stostes 52, amylase 0.031, cellulase 0.040, hemicellulase 0.027, acetic bacteria seed liquor 15.0, konjac oligosaccharides 16.
One of more preferably, the parts by weight of each raw material are lotus rhizome 215, Cordyceps seed liquor 59,52 ° of aromatic Chinese spirit stostes 51, amylase 0.030, cellulase 0.035, hemicellulase 0.026, acetic bacteria seed liquor 14.7, konjac oligosaccharides 14.
The invention will be further described to use specific embodiment below.
Embodiment 1:
1) fresh and tender lotus rhizome, cleans, after atmospheric cooking 20min, is cooled to 35 DEG C;
2) by parts by weight be 200 lotus rhizome be cut into the long segment of 1cm, to add water defibrination by the mass ratio of 1:1.5, obtain lotus rhizome slurries, add parts by weight be the amylase of 0.024, the cellulase of 0.032 and 0.027 hemicellulase, 50 DEG C of enzymolysis 5h, filter press gets juice;
3) in gained lotus root juice, its quality 1% glucose, 0.3%KH2PO4,0.15%MgSO47H2O, 0.01% VITMAIN B1,0.2% yeast extract paste is added, 4% dregs of beans, inoculation parts by weight are the Cordyceps seed liquor of 55, cultivate 7d, obtain Cordyceps mycelium fermented liquid for 23 DEG C;
4) by step 3) gained Cordyceps mycelium fermentation liquor falling-film evaporator is concentrated into 1/2 of original volume, adds 52 ° of aromatic Chinese spirit stostes that parts by weight are 50, stirs, and inoculation parts by weight are the acetic bacteria seed liquor of 12.0, are distiller's wort.Corn cob (account for tower body long-pending 4/5) is put in sprinkling tower, boiling sterilization 30min, be cooled to 35 DEG C, add a certain proportion of acetic bacteria seed liquor, every 2h sprinkling 1 time, distiller's wort is added after 6h, thermometer measures temperature in sprinkling tower, when temperature rises to 38 DEG C, by liquid sprinkling at the bottom of tower to tower top, until fermentation ends when alcoholic strength is down to less than 0.5% of volume, filter, clarify, add parts by weight be 11 konjac oligosaccharides allotment, filling, filtering membrane is degerming, obtains the thick vinegar of golden Chinese caterpillar fungus lotus rhizome.
Embodiment 2, with embodiment 1, unlike,
1) fresh and tender lotus rhizome, cleans, after atmospheric cooking 15min, is cooled to 33 DEG C;
2) by parts by weight be 220 lotus rhizome be cut into the long segment of 2cm, to add water defibrination by the mass ratio of 1:1.5, obtain lotus rhizome slurries, add parts by weight be the amylase of 0.031, the cellulase of 0.040 and 0.021 hemicellulase, 45 DEG C of enzymolysis 7h, filter press gets juice;
3) in gained lotus root juice, add its quality 1% glucose, 0.2% yeast extract pastes etc., inoculation parts by weight are the Cordyceps seed liquor of 61;
4) by step 3) gained Cordyceps mycelium fermented liquid directly adds 52 ° of aromatic Chinese spirit stostes that parts by weight are 56, stir, inoculation parts by weight are the acetic bacteria seed liquor of 15.0, add parts by weight be 16 konjac oligosaccharides allotment, filling, filtering membrane is degerming, obtains the thick vinegar of golden Chinese caterpillar fungus lotus rhizome.
Embodiment 3, with embodiment 1, unlike,
1) fresh and tender lotus rhizome, cleans, after atmospheric cooking 10min, is cooled to 36 DEG C;
2) by parts by weight be 210 lotus rhizome be cut into the long segment of 2cm, to add water defibrination by the mass ratio of 1:1.5, obtain lotus rhizome slurries, add parts by weight be the amylase of 0.029, the cellulase of 0.034 and 0.027 hemicellulase, 55 DEG C of enzymolysis 6h, filter press gets juice;
3) in gained lotus root juice, add its quality 1% glucose, 0.2% yeast extract pastes etc., inoculation parts by weight are the Cordyceps seed liquor of 58;
4) by step 3) gained Cordyceps mycelium fermented liquid directly adds 52 ° of aromatic Chinese spirit stostes that parts by weight are 50, stir, inoculation parts by weight are the acetic bacteria seed liquor of 14.0, add parts by weight be 13 konjac oligosaccharides allotment, filling, filtering membrane is degerming, obtains the thick vinegar of golden Chinese caterpillar fungus lotus rhizome.
Embodiment 4, with embodiment 1, unlike,
1) fresh and tender lotus rhizome, cleans, after atmospheric cooking 15min, is cooled to 33 DEG C;
2) by parts by weight be 220 lotus rhizome be cut into the long segment of 2cm, to add water defibrination by the mass ratio of 1:1.5, obtain lotus rhizome slurries, add parts by weight be the amylase of 0.031, the cellulase of 0.040 and 0.025 hemicellulase, 50 DEG C of enzymolysis 6h, filter press gets juice;
3) in gained lotus root juice, add its quality phase quality 1% glucose, 0.2% yeast extract paste etc., inoculation parts by weight are the Cordyceps seed liquor of 60;
4) by step 3) gained Cordyceps mycelium fermented liquid directly adds 52 ° of aromatic Chinese spirit stostes that parts by weight are 52, stir, inoculation parts by weight are the acetic bacteria seed liquor of 15.0, add parts by weight be 16 konjac oligosaccharides allotment, filling, filtering membrane is degerming, obtains the thick vinegar of golden Chinese caterpillar fungus lotus rhizome.
Embodiment 5, with embodiment 1, unlike,
1) fresh and tender lotus rhizome, cleans, after atmospheric cooking 15min, is cooled to 33 DEG C;
2) by parts by weight be 220 lotus rhizome be cut into the long segment of 2cm, to add water defibrination by the mass ratio of 1:1.5, obtain lotus rhizome slurries, add parts by weight be the amylase of 0.031, the cellulase of 0.040 and 0.027 hemicellulase, 50 DEG C of enzymolysis 6h, filter press gets juice;
3) in gained lotus root juice, add its quality phase quality 1% glucose, 0.2% yeast extract paste etc., inoculation parts by weight are the Cordyceps seed liquor of 59;
4) by step 3) gained Cordyceps mycelium fermentation liquor falling-film evaporator is concentrated into 1/2 of original volume, add 52 ° of aromatic Chinese spirit stostes that parts by weight are 52, stir, inoculation parts by weight are the acetic bacteria seed liquor of 15.0, add parts by weight be 16 konjac oligosaccharides allotment, filling, filtering membrane is degerming, obtains the thick vinegar of golden Chinese caterpillar fungus lotus rhizome.
Aromatic strongly fragrant, the smooth in taste of golden Chinese caterpillar fungus lotus rhizome thick vinegar ester prepared by the present embodiment, there is a little bitter taste, total acid content 3.44g/100mL, fixed acid (in lactic acid) content 0.47g/100mL, Cordyceps polysaccharide content are 0.91g/100mL, cordycepin content 0.21g/100mL, lotus rhizome mucus class substances content 12.5g/100mL, and viscosity is 582mPas.
Embodiment 6, with embodiment 1, unlike,
1) fresh and tender lotus rhizome, cleans, after atmospheric cooking 10min, is cooled to 36 DEG C;
2) by parts by weight be 215 lotus rhizome be cut into the long segment of 2cm, to add water defibrination by the mass ratio of 1:1.5, obtain lotus rhizome slurries, add parts by weight be the amylase of 0.030, the cellulase of 0.035 and 0.026 hemicellulase, 55 DEG C of enzymolysis 6h, filter press gets juice;
3) in gained lotus root juice, add its quality 1% glucose, 0.2% yeast extract pastes etc., inoculation parts by weight are the Cordyceps seed liquor of 59;
4) by step 3) gained Cordyceps mycelium fermented liquid directly adds 52 ° of aromatic Chinese spirit stostes that parts by weight are 51, stir, inoculation parts by weight are the acetic bacteria seed liquor of 14.7, add parts by weight be 14 konjac oligosaccharides allotment, filling, filtering membrane is degerming, obtains the thick vinegar of golden Chinese caterpillar fungus lotus rhizome.
The thick wine of amber Chinese caterpillar fungus lotus rhizome prepared by the present embodiment, compare embodiment 1, mouthfeel is more excellent, ester perfume (or spice) is stronger, wine body is thicker, total acid content 3.87g/100mL, fixed acid (in lactic acid) content 0.55g/100mL, Cordyceps polysaccharide content 0.50g/100mL, cordycepin content 0.13g/100mL, lotus rhizome mucus class substances content 13.3g/100mL, viscosity is 631mPas.
Claims (7)
1. the thick vinegar of golden Chinese caterpillar fungus lotus rhizome, is characterized in that: prepared by following method, and the concrete steps of preparation are:
1) fresh and tender lotus rhizome, cleans, after atmospheric cooking 10-20min, is cooled to 33-36 DEG C;
2) be that the lotus rhizome of 200-220 is cut into the long segment of 1-2cm by parts by weight, to add water defibrination by the mass ratio of 1:1.5, obtain lotus rhizome slurries, add the hemicellulase that parts by weight are the amylase of 0.024-0.031, the cellulase of 0.032-0.040 and 0.021-0.027,45-55 DEG C of enzymolysis 5-7h, filter press gets juice;
3) in gained lotus root juice, its quality 1% glucose, 0.3%KH2PO4,0.15%MgSO47H2O, 0.01% VITMAIN B1,0.2% yeast extract paste is added, 4% dregs of beans, inoculation parts by weight are the Cordyceps seed liquor of 55-61, cultivate 7d, obtain Cordyceps mycelium fermented liquid for 23 DEG C;
4) by step 3) gained Cordyceps mycelium fermented liquid, be concentrated into 1/2 of original volume through falling-film evaporator or directly add 52 ° of aromatic Chinese spirit stostes that parts by weight are 50-56, stir, inoculation parts by weight are the acetic bacteria seed liquor of 12.0-15.0, after adopting sprinkling method fermentation 4-5d, when alcoholic strength is down to less than 0.5% of volume, fermentation ends, filter, clarify, add parts by weight be 11-16 konjac oligosaccharides allotment, filling, filtering membrane is degerming, obtains the thick vinegar of golden Chinese caterpillar fungus lotus rhizome.
2. the thick vinegar of one according to claim 1 golden Chinese caterpillar fungus lotus rhizome, it is characterized in that: step 3) described in Cordyceps seed liquor be prepared from as follows: with Cordyceps militaris (L.) Link. fungus (the Chinese industrial Microbiological Culture Collection administrative center of test tube solid medium activation preservation, preserving number CICC14014), after 28 DEG C of cultivation 5d, getting area is 4 (cm)
2mycelia block join the liquid seed culture medium after 100mL sterilizing, cultivate 3d, obtain Cordyceps militaris (L.) Link. fungus seed liquid for 23 DEG C;
Described solid medium composition: 20% potato juice 1.0L, glucose 20g, KH
2pO
43g, MgSO
47H
2o1.5g, vitamins B
10.1g, yeast extract paste 2g, agar 15g;
Described liquid seed culture medium composition: 20% potato juice 1.0L, glucose 20g, KH
2pO
43g, MgSO
47H
2o1.5g, rudiment rice 30g, dregs of beans 40g, vitamins B
10.1g, yeast extract paste 2g.
3. the thick vinegar of one according to claim 1 golden Chinese caterpillar fungus lotus rhizome, it is characterized in that: step 4) described in acetic bacteria seed liquor be prepared from as follows: activate acetic bacteria with test tube solid medium A, cultivate 48h for 31 DEG C, acetic bacteria after must activating, with cultivating preparation one-level acetic bacteria seed liquor in transfering loop scraping colony inoculation to the liquid culture medium B of 200mL, cultivate 24h for 33 DEG C, again by one-level acetic bacteria seed liquor by 10% inoculum size be inoculated into enlarged culturing in the liquid culture medium B of 2L, prepare secondary acetic bacteria seed liquor;
Described solid medium A forms: glucose 1g, yeast extract paste 1g, CaCO32g, agar 2g, distilled water 100mL;
Described liquid nutrient medium B forms: glucose 1g, yeast extract paste 1g, CaCO32g, dehydrated alcohol 4mL, distilled water 100mL;
Described acetic bacteria is bacillus aceticus (Chinese industrial Microbiological Culture Collection administrative center, preserving number CICC200410).
4. the thick vinegar of one according to claim 1 golden Chinese caterpillar fungus lotus rhizome, is characterized in that: step 4) described in konjac oligosaccharides be, konjac polysaccharide through suitable enzymolysis gained molecular weight at 30,000 ~ 150,000 daltonian konjac oligosaccharides.
5. the thick vinegar of one according to claim 1 golden Chinese caterpillar fungus lotus rhizome, is characterized in that: the parts by weight of each raw material are lotus rhizome 210-220, Cordyceps seed liquor 58-60,52 ° of aromatic Chinese spirit stoste 50-52, amylase 0.029-0.031, cellulase 0.034-0.040, hemicellulase 0.025-0.027, acetic bacteria seed liquor 14.0-15.0, konjac oligosaccharides 13-16.
6. the thick vinegar of one according to claim 1 golden Chinese caterpillar fungus lotus rhizome, is characterized in that: the parts by weight of each raw material are lotus rhizome 220, Cordyceps seed liquor 59,52 ° of aromatic Chinese spirit stostes 52, amylase 0.031, cellulase 0.040, hemicellulase 0.027, acetic bacteria seed liquor 15.0, konjac oligosaccharides 16.
7. the thick vinegar of one according to claim 1 golden Chinese caterpillar fungus lotus rhizome, is characterized in that: the parts by weight of each raw material are lotus rhizome 215, Cordyceps seed liquor 59,52 ° of aromatic Chinese spirit stostes 51, amylase 0.030, cellulase 0.035, hemicellulase 0.026, acetic bacteria seed liquor 14.7, konjac oligosaccharides 14.
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| CN115746993A (en) * | 2022-12-21 | 2023-03-07 | 锬酃藏虫草生物科技(深圳)有限公司 | Preparation method of cordyceps sinensis fermented vinegar |
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