CN110004067B - Phellinus igniarius culture material and production process for producing phellinus igniarius koji wine by multi-grain fermentation - Google Patents
Phellinus igniarius culture material and production process for producing phellinus igniarius koji wine by multi-grain fermentation Download PDFInfo
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Abstract
The invention belongs to the technical field of health care wine, and provides a production process for producing phellinus igniarius yeast wine by phellinus igniarius culture material and multi-grain fermentation. The preparation method of the phellinus igniarius culture material comprises the following steps: mixing the crushed phellinus igniarius fungus bags into the five-grain fermented material to obtain a mixture; adding auxiliary materials into the mixture, and then steaming the grains in a food steamer to obtain the phellinus igniarius culture material. The Phellinus Linteus culture material has simple preparation method, high nutritive value, and excellent health promotion effect. The production process of phellinus igniarius fermented wine by multi-grain fermentation comprises the following steps: preparing raw materials; (2) obtaining cooked grains and water for fermentation; (3) obtaining grain water; (4) obtaining fermented grains; (5) preparing before semi-sealed fermentation; (6) Stirring, fermenting in semi-sealed condition, distilling, and inoculating the wine to obtain Phellinus igniarius fermented wine. The phellinus igniarius bacterial koji wine produced by the production process for producing the phellinus igniarius bacterial koji wine through multi-grain fermentation not only has excellent health care effect, but also is comfortable in taste, fragrant, thick and sweet in aftertaste.
Description
Technical Field
The invention belongs to the technical field of health care wine, and particularly relates to a production process for producing phellinus igniarius yeast wine by using phellinus igniarius culture materials and multi-grain fermentation.
Background
Phellinus linteus, which is distributed in North China, northwest China, heilongjiang and Jilin, has the reputation of "forest gold". It has antitumor, anticancer, anti-fibrosis, antioxidant, analgesic, antibacterial, and immunity regulating effects.
Phellinus igniarius is generally eaten by boiling water for health care, however, the boiling of Phellinus igniarius is troublesome, the proportion calculation needs to be carried out repeatedly every time water is boiled, and more auxiliary appliances are involved, which is not very convenient.
Disclosure of Invention
In view of the above-mentioned disadvantages in the prior art, a first object of the present invention is to provide a culture material for Phellinus linteus; the Phellinus Linteus culture material has simple preparation method, high nutritive value, and excellent health promotion effect.
Aiming at the defects in the prior art, the second purpose of the invention is to provide a production process for producing phellinus igniarius koji wine by multi-grain fermentation; the phellinus igniarius fungus starter wine produced by the production process for producing the phellinus igniarius fungus starter wine through multi-grain fermentation has excellent health care effect, and is comfortable in taste, fragrant, thick and sweet in aftertaste.
In order to achieve the above purpose, the solution adopted by the invention is as follows:
a Phellinus Linteus culture material is prepared by the following steps: mixing the crushed phellinus igniarius fungus bags into the five-grain fermented material to obtain a mixture; the mass ratio of the phellinus igniarius fungus bags to the five-grain fermented material is 15; adding auxiliary materials into the mixture, wherein the mass ratio of the auxiliary materials to the mixture is 25-30; and then steaming the grains in a food steamer to obtain the phellinus igniarius culture material.
A production process for producing phellinus igniarius fungus starter wine by multi-grain fermentation comprises the following steps: (1) Preparing the culture material of Phellinus linteus, distiller's grains water, water and distiller's yeast according to the mass ratio of 1: 1.5: 3; (2) Firstly, mixing phellinus igniarius culture material, vinasse water and water until the phellinus igniarius culture material absorbs enough water, and filtering to obtain cooked grain and fermentation water; (3) Putting fermentation water into a fermentation container, and pouring the cooled cooked grains when the temperature of the fermentation water is the same as the indoor environment temperature to obtain grain water; (4) pouring the distiller's yeast into grain water and stirring to obtain fermented grains; (5) Covering a layer of cloth on the container opening of the fermentation container, allowing the fermented grains to absorb enough oxygen in the air for 2h, removing the cloth, covering the container opening with plastic film paper, and tightening the plastic film paper with rubber band or rope for semi-sealed fermentation; (6) Stirring for 1 time each day in the morning and afternoon three days before fermentation, wherein the stirring time is less than or equal to 2min each time; after the last stirring, distilling and receiving the wine after semi-sealed fermentation is carried out for 30-40 days all the time to obtain the phellinus igniarius fermented wine, and watching the fermented grains without opening plastic film paper in the process of semi-sealed fermentation.
The invention has the beneficial effects that:
(1) The culture material for phellinus igniarius provided by the invention adopts the following steps: mixing the phellinus igniarius fungus bags and the five-grain fermented material according to a certain proportion, adding a certain amount of auxiliary materials according to a certain proportion, and steaming the grains to obtain the phellinus igniarius fungus bags. The preparation process is simple, and the prepared phellinus igniarius culture material is high in nutritive value and has an excellent health-care effect, and the nutritive effects of the phellinus igniarius fungus bags and the five-grain fermentation material can be fully utilized.
(2) According to the production process for producing the phellinus igniarius yeast wine by multi-grain fermentation, provided by the invention, the phellinus igniarius yeast wine produced by the production process for producing the phellinus igniarius yeast wine by multi-grain fermentation has an excellent health-care effect, and is comfortable in taste, fragrant and thick, and sweet in aftertaste.
Detailed Description
In order to make the objects, technical solutions and advantages of the embodiments of the present invention more apparent, the technical solutions of the embodiments of the present invention will be clearly and completely described below. The examples, in which specific conditions are not specified, were conducted under conventional conditions or conditions recommended by the manufacturer. The reagents or instruments used are conventional products which are not indicated by manufacturers and are commercially available.
The production process of Phellinus linteus fermentation starter wine produced by Phellinus linteus culture material and multi-grain fermentation provided by the embodiment of the invention is specifically explained below.
The invention provides a phellinus igniarius culture material, and a preparation method thereof comprises the following steps: and mixing the phellinus igniarius fungus bags crushed to 1mm into the five-grain fermented material to obtain a mixture. The mass ratio of the phellinus igniarius fungus bags to the five-grain fermented material is 15.
In this embodiment, the phellinus igniarius fungus bag is prepared by the prior art, and the specific steps include: preparing a formula: 10% of mulberry twig sawdust, 50% of wheat, 10% of bran, 27% of corn, 1% of gypsum, 1% of sugar, 0.3% of magnesium sulfate, 0.3% of potassium dihydrogen, 2% of conidiobolus and 50-55% of water content; bagging, sterilizing, inoculating, and culturing in 17 × 33 × 0.0045cm cultivation bag under normal pressure or high pressure, inoculating, culturing at 20-25 deg.C in dark place, and ventilating at regular time; arranging a field, cutting a port, accelerating bud growth in late 3 months or late 9 months, arranging the fungus bags vertically, wherein the distance between every two fields is 10-15cm, cutting 4-6 arc ports at the middle lower part of the fungus bags after the fungus bags turn yellow brown after the field is arranged for 15-20 days, and the arc length is about 5 cm; the temperature in the greenhouse is controlled to be 15-32 ℃ in the bud forcing period, the humidity is about 80%, strong scattered light (500-1000 lx) is obtained, and good humidity of a cut is kept; in the fruiting period, namely when primordium is formed to be differentiated and sliced, the relative humidity of air is kept between 90 and 95 percent, the growth period is controlled between 85 and 90 percent, and when sporocarp tends to mature and spores are produced, the relative humidity is reduced to about 80 percent; the optimal temperature is 25-28 ℃; ventilating for 2-3 times per day, each time for 0.5 hr; collecting in time when the yellow growth circle of the microbial cover disappears to turn golden yellow to brown yellow and spore powder appears on the surface, and drying or sun drying in time; and collecting the phellinus igniarius fungus bags for later use.
In addition, in this embodiment, the formula of the five-grain fermented material includes: 42% of rice, 18% of glutinous rice, 16% of corn, 12% of corn and 12% of wheat.
Then adding auxiliary materials into the mixture; in this example, rice hulls were used as the adjunct. The mass ratio of the auxiliary materials to the mixture is 25-30; wherein 25% of auxiliary materials are adopted in summer, and 30% of auxiliary materials are adopted in winter. And then steaming the grains in a food steamer to obtain the phellinus igniarius culture material.
The food steaming method comprises the following steps: after the pot cover is uncovered, grains in the food steamer are seen to be uniformly penetrated out of the atmosphere, and then the grains are put into the next food steamer.
The invention also provides a production process for producing phellinus igniarius fungus starter wine by multi-grain fermentation, which comprises the following steps: (1) Preparing the culture medium of Phellinus linteus according to any one of claims 1-4, distiller's grains water, water and distiller's yeast at a mass ratio of 1: 1.5: 3. Wherein the pH value of the water is 6-7; specifically, the water may include tap water, well water, spring water, mineral water, and barrels of water. If tap water is adopted, the supernatant after 24 hours of precipitation by tap water is adopted. In addition, the koji is activated, and the activation process of the koji comprises the following steps: according to the mass ratio of 50: 25 preparing Angel white spirit yeast, warm water at 25-30 ℃ and white granulated sugar. And then putting the white granulated sugar and the Angel white spirit yeast into a container, pouring warm water into the container, stirring the mixture, standing the mixture for 20 to 30 minutes until a plurality of bubbles protrude from the liquid surface, and completing activation of the yeast.
(2) Firstly, mixing the phellinus igniarius fungus culture material, the vinasse water and the water until the phellinus igniarius fungus culture material absorbs enough water, and filtering to obtain cooked grains and fermentation water.
(3) And (3) putting the fermentation water into a fermentation container, and pouring the cooled cooked grains when the temperature of the fermentation water is the same as the indoor environment temperature to obtain the grain water.
(4) Pouring the distiller's yeast into grain water, and stirring to obtain fermented grains. The stirring includes: the grains, the distiller's yeast and the water are stirred evenly by a stick without peculiar smell.
(5) And covering a layer of cloth on the container opening of the fermentation container, allowing the fermented grains to absorb enough oxygen in the air for 2h, removing the cloth, covering the container opening with plastic film paper, and tightening the plastic film paper with rubber bands or ropes for semi-sealed fermentation. Semi-sealed fermentation means that gas in the container can be discharged, and gas outside the container cannot enter the container.
(6) Stirring for 1 time each day in the morning and afternoon three days before fermentation, wherein the stirring time is less than or equal to 2min. After the last stirring, carrying out semi-sealed fermentation for 30-40 days, distilling, and collecting the wine to obtain Phellinus igniarius fermented wine, wherein the fermented grains are watched without opening plastic film paper during the semi-sealed fermentation.
Judging whether the fermentation is mature according to the following conditions: the fermented grains are clearly layered up and down when being seen, the yellow transparent fermented grains are good, and milky white or yellow turbid liquid is not good; the smell of the nose is good with the faint scent of the wine, and the smell of the nose is not good if the nose is smoked and the smell of the nose is pungent; the fermented grains are not sticky, slippery and loose when being held by hands, and the fermented grains are well kneaded by hands without hard cores; the tasting fermented grains are slightly sour, slightly astringent, slightly bitter and not sweet.
The fermented grains are called fragrant grains, contain extremely complex components and are operated according to the principle of 'stable, accurate, fine, uniform, thin and flat'; the steam for filling the retort is operated according to the principle of 'two small parts and one big part'; when wine flows, steam is operated according to the principle of 'air rear-end collision'; when receiving wine, the size of hop should be used to distinguish the head, the raw wine and the tail, when the hop is watched, the wine is received, and the wine receiving is generally received at 0 degree. Evaporating effective components such as alcohol, water, higher alcohol, acids, fungus polysaccharide, triterpenes, etc. in the fermented grains into steam by distillation, and cooling to obtain the mulberry yellow wine. During distillation, alcohol, aromatic substances, alcohol-sweet substances and the like are extracted as much as possible, and impurities are removed as much as possible by means of removing heads and tails.
The features and properties of the present invention are described in further detail below with reference to examples.
Example 1
The embodiment provides a phellinus igniarius culture material, and the preparation method comprises the following steps: mixing the phellinus igniarius fungus bags crushed to the particle size of 1mm into the five-grain fermented material to obtain a mixture; the mass ratio of the phellinus igniarius fungus bags to the five-grain fermented material is 15; adding rice hulls into the mixture, wherein the mass ratio of the rice hulls to the mixture is 25; and then steaming the grains in a food steamer to obtain the phellinus igniarius culture material.
The embodiment also provides a production process for producing phellinus igniarius koji wine by multi-grain fermentation, which comprises the following steps: (1) Preparing the culture material of Phellinus linteus, distiller's grains water, tap water and distiller's yeast according to the mass ratio of 1: 1.5: 3; (2) Firstly, mixing phellinus igniarius culture material, vinasse water and water until the phellinus igniarius culture material absorbs enough water, and filtering to obtain cooked grain and fermentation water; (3) Putting fermentation water into a fermentation container, and pouring the cooled cooked grains when the temperature of the fermentation water is the same as the indoor environment temperature to obtain grain water; (4) pouring the distiller's yeast into grain water and stirring to obtain fermented grains; (5) Covering a layer of cloth on the container opening of the fermentation container, allowing the fermented grains to absorb enough oxygen in the air for 2h, removing the cloth, covering the container opening with plastic film paper, and tightening the plastic film paper with rubber band or rope for semi-sealed fermentation; (6) Stirring for 1 time each day in the morning and afternoon three days before fermentation, wherein the stirring time is 1.5min each time; after the last stirring, distilling until the semi-sealed fermentation lasts for 35d, and then receiving the wine to obtain the phellinus igniarius fermented wine, wherein the fermented grains are watched without opening plastic film paper during the semi-sealed fermentation.
Example 2
The embodiment provides a phellinus igniarius culture material, and the preparation method comprises the following steps: mixing the phellinus igniarius fungus bags crushed to the particle size of 1mm into the five-grain fermented material to obtain a mixture; the mass ratio of the phellinus igniarius fungus bags to the five-grain fermented material is 15; adding rice hulls into the mixture, wherein the mass ratio of the rice hulls to the mixture is 30; and then steaming the grains in a food steamer to obtain the phellinus igniarius culture material.
The embodiment also provides a production process for producing phellinus igniarius koji wine by multi-grain fermentation, which comprises the following steps: (1) Preparing the phellinus igniarius culture material, the distiller's grains water, the well water and the distiller's yeast according to the mass ratio of 1: 1.5: 3; (2) Firstly, mixing phellinus igniarius culture material, vinasse water and water until the phellinus igniarius culture material absorbs enough water, and filtering to obtain cooked grain and fermentation water; (3) Putting fermentation water into a fermentation container, and pouring the cooled cooked grains when the temperature of the fermentation water is the same as the indoor environment temperature to obtain grain water; (4) pouring the distiller's yeast into grain water and stirring to obtain fermented grains; (5) Covering a layer of cloth on the container opening of the fermentation container, allowing the fermented grains to absorb enough oxygen in the air for 2h, removing the cloth, covering the container opening with plastic film paper, and tightening the plastic film paper with rubber band or rope for semi-sealed fermentation; (6) Stirring for 1 time each day in the morning and afternoon three days before fermentation, wherein the stirring time is 2min each time; after the last stirring, distilling until the semi-sealed fermentation time reaches 30d, and collecting Phellinus igniarius fermented wine, wherein the fermented grains are watched without opening plastic film paper during the semi-sealed fermentation.
Example 3
The embodiment provides a phellinus igniarius culture material, and a preparation method of the phellinus igniarius culture material comprises the following steps: mixing the phellinus igniarius fungus bags crushed to the particle size of 1mm into the five-grain fermented material to obtain a mixture; the mass ratio of the phellinus igniarius fungus bags to the five-grain fermented material is 15; adding rice hulls into the mixture, wherein the mass ratio of the rice hulls to the mixture is 28; and then steaming the grains in a food steamer to obtain the phellinus igniarius culture material.
The embodiment also provides a production process for producing phellinus igniarius koji wine by multi-grain fermentation, which comprises the following steps: (1) Preparing the phellinus igniarius culture material, the distiller's grains water, the spring water and the distiller's yeast according to the mass ratio of 1: 1.5: 3; (2) Firstly, mixing phellinus igniarius culture material, vinasse water and water until the phellinus igniarius culture material absorbs enough water, and filtering to obtain cooked grain and fermentation water; (3) Putting fermentation water into a fermentation container, and pouring the cooled cooked grains when the temperature of the fermentation water is the same as the indoor environment temperature to obtain grain water; (4) pouring the distiller's yeast into grain water and stirring to obtain fermented grains; (5) Covering a layer of cloth on the mouth of the container of the fermentation container, allowing the fermented grains to absorb enough oxygen in the air for 2 hours, removing the cloth, covering the mouth of the container with plastic film paper, and tightening the plastic film paper with rubber bands or ropes for semi-sealed fermentation; (6) Stirring for 1 time each day in the morning and afternoon three days before fermentation, wherein the stirring time is 1min each time; after the last stirring, distilling until the semi-sealed fermentation lasts for 40 days, and then receiving the wine to obtain the phellinus igniarius fermented wine, wherein the fermented grains are watched without opening plastic film paper during the semi-sealed fermentation.
Experimental example 1
The phellinus igniarius koji wine prepared in examples 1-3 has a flavor with comfortable mouthfeel, strong aroma and sweet aftertaste.
In conclusion, the phellinus igniarius fungus culture material and the production process for producing the phellinus igniarius fungus starter wine by multi-grain fermentation provided by the invention are adopted; the Phellinus Linteus culture material has simple preparation method, high nutritive value, and excellent health promotion effect; the phellinus igniarius fungus starter wine produced by the production process for producing the phellinus igniarius fungus starter wine through multi-grain fermentation has excellent health care effect, and is comfortable in taste, fragrant, thick and sweet in aftertaste.
The above description is only a preferred embodiment of the present invention and is not intended to limit the present invention, and various modifications and changes may be made by those skilled in the art. Any modification, equivalent replacement, or improvement made within the spirit and principle of the present invention should be included in the protection scope of the present invention.
Claims (7)
1. A production process for producing phellinus igniarius fungus starter wine by multi-grain fermentation is characterized by comprising the following steps of:
(1) Preparing phellinus igniarius culture material, distiller's grains water, water and distiller's yeast according to the mass ratio of 1: 1.5: 3;
(2) Mixing the phellinus igniarius fungus culture material, the vinasse water and the water until the phellinus igniarius fungus culture material absorbs enough water, and filtering to obtain cooked grains and fermentation water;
(3) Putting the fermentation water into a fermentation container, and pouring the cooled cooked grains when the temperature of the fermentation water is the same as the indoor environment temperature to obtain grain water;
(4) Pouring the distiller's yeast into the grain water and stirring to obtain fermented grains;
(5) Covering a layer of cloth on the container opening of the fermentation container, allowing the fermented grains to absorb oxygen in the air for 2 hours, removing the cloth, covering the container opening with plastic film paper, and then tightening the plastic film paper with rubber bands or ropes for semi-sealed fermentation;
(6) Stirring for 1 time each day in the morning and afternoon three days before fermentation, wherein the stirring time is less than or equal to 2min each time; after the last stirring is finished, carrying out distillation when the semi-sealed fermentation is carried out for 30-40 days, and then receiving the wine to obtain the phellinus igniarius fermented wine, wherein the fermented grains are watched without opening the plastic film paper in the semi-sealed fermentation process;
the preparation method of the phellinus igniarius culture material comprises the following steps: mixing the crushed phellinus igniarius fungus bags into the five-grain fermented material to obtain a mixture; the mass ratio of the phellinus igniarius fungus bags to the five-grain fermented material is 15:100; adding auxiliary materials into the mixture, wherein the mass ratio of the auxiliary materials to the mixture is 25-30:100; then steaming the grains in a food steamer to obtain phellinus igniarius culture materials;
the distiller's yeast is activated, and the activation process of the distiller's yeast comprises the following steps: preparing Angel white spirit yeast, warm water at 25-30 ℃ and white granulated sugar according to the mass ratio of 50:500: 25; and then putting the white granulated sugar and the Angel white koji into a container, pouring the warm water into the container, stirring the mixture, standing the mixture for 20 to 30min, and completing the activation of the koji when a plurality of bubbles protrude from the liquid surface.
2. The multi-grain fermentation production process of phellinus igniarius koji wine according to claim 1, which is characterized in that: the auxiliary material comprises rice hulls.
3. The multi-grain fermentation production process of phellinus igniarius koji wine according to claim 1, which is characterized in that: the grain steaming comprises: after the pot cover is uncovered, grains in the food steamer are seen to be uniformly penetrated out of the atmosphere, and then the grains are placed into the next food steamer.
4. The multi-grain fermentation production process of phellinus igniarius koji wine according to claim 1, which is characterized in that: the grain diameter of the phellinus igniarius fungus bag is 1mm.
5. The multi-grain fermentation production process of phellinus igniarius koji wine according to claim 1, which is characterized in that: the pH value of the water is 6-7.
6. The multi-grain fermentation production process of phellinus igniarius koji wine according to claim 5, which is characterized in that: the water comprises tap water, well water, spring water, mineral water and a barrel of water.
7. The multi-grain fermentation production process of phellinus igniarius koji wine according to claim 6, which is characterized in that: and the tap water is supernatant obtained after the tap water is precipitated for 24 hours.
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| CN107251989A (en) * | 2017-06-26 | 2017-10-17 | 内蒙古大学 | A kind of preparation method of the composite solid probiotics comprising Phellinus bacterium |
| CN109536351A (en) * | 2017-09-19 | 2019-03-29 | 徐广鑫 | A kind of brown rice phellinus wine |
| CN107779352A (en) * | 2017-11-29 | 2018-03-09 | 安徽天下福酒业有限公司 | A kind of production method of aromatic Chinese spirit |
| CN108977306A (en) * | 2018-07-12 | 2018-12-11 | 安徽省碧绿春生物科技有限公司 | A kind of production method of health white wine |
| CN109609314A (en) * | 2019-01-18 | 2019-04-12 | 湖北工业大学 | A kind of production method of more grain Luzhou-flavor liquos |
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