CN110373298A - 灵芝芪参系列产品的生产方法 - Google Patents
灵芝芪参系列产品的生产方法 Download PDFInfo
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- CN110373298A CN110373298A CN201910770479.XA CN201910770479A CN110373298A CN 110373298 A CN110373298 A CN 110373298A CN 201910770479 A CN201910770479 A CN 201910770479A CN 110373298 A CN110373298 A CN 110373298A
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- ganoderma lucidum
- yeast
- wine
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- 240000008397 Ganoderma lucidum Species 0.000 title claims abstract description 38
- 235000001637 Ganoderma lucidum Nutrition 0.000 title claims abstract description 38
- 235000005035 Panax pseudoginseng ssp. pseudoginseng Nutrition 0.000 title claims abstract description 17
- 235000003140 Panax quinquefolius Nutrition 0.000 title claims abstract description 17
- 235000008434 ginseng Nutrition 0.000 title claims abstract description 17
- PJANXHGTPQOBST-VAWYXSNFSA-N Stilbene Natural products C=1C=CC=CC=1/C=C/C1=CC=CC=C1 PJANXHGTPQOBST-VAWYXSNFSA-N 0.000 title claims abstract description 16
- PJANXHGTPQOBST-UHFFFAOYSA-N stilbene Chemical compound C=1C=CC=CC=1C=CC1=CC=CC=C1 PJANXHGTPQOBST-UHFFFAOYSA-N 0.000 title claims abstract description 16
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- 238000000855 fermentation Methods 0.000 claims abstract description 14
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- JEIPFZHSYJVQDO-UHFFFAOYSA-N iron(III) oxide Inorganic materials O=[Fe]O[Fe]=O JEIPFZHSYJVQDO-UHFFFAOYSA-N 0.000 description 1
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- 150000002632 lipids Chemical group 0.000 description 1
- DENOGTWTGDLIBH-SZMQGJMYSA-N lobetyolin Natural products CC=CC#CC#C[C@@H](O)[C@@H](O[C@@H]1O[C@H](CO)[C@@H](O)[C@H](O)[C@H]1O)C=CCCO DENOGTWTGDLIBH-SZMQGJMYSA-N 0.000 description 1
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- WVDDGKGOMKODPV-ZQBYOMGUSA-N phenyl(114C)methanol Chemical compound O[14CH2]C1=CC=CC=C1 WVDDGKGOMKODPV-ZQBYOMGUSA-N 0.000 description 1
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Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/20—Reducing nutritive value; Dietetic products with reduced nutritive value
- A23L33/21—Addition of substantially indigestible substances, e.g. dietary fibres
- A23L33/22—Comminuted fibrous parts of plants, e.g. bagasse or pulp
-
- 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
- C12G3/021—Preparation of other alcoholic beverages by fermentation of botanical family Poaceae, e.g. wheat, millet, sorghum, barley, rye, or corn
-
- 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
- C12G3/026—Preparation of other alcoholic beverages by fermentation with health-improving ingredients, e.g. flavonoids, flavones, polyphenols or polysaccharides, added before or during the fermentation stage; with flavouring ingredients added before or during the fermentation stage
-
- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12H—PASTEURISATION, STERILISATION, PRESERVATION, PURIFICATION, CLARIFICATION OR AGEING OF ALCOHOLIC BEVERAGES; METHODS FOR ALTERING THE ALCOHOL CONTENT OF FERMENTED SOLUTIONS OR ALCOHOLIC BEVERAGES
- C12H6/00—Methods for increasing the alcohol content of fermented solutions or alcoholic beverages
- C12H6/02—Methods for increasing the alcohol content of fermented solutions or alcoholic beverages by distillation
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
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- Chemical & Material Sciences (AREA)
- Organic Chemistry (AREA)
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Health & Medical Sciences (AREA)
- Biochemistry (AREA)
- Zoology (AREA)
- General Engineering & Computer Science (AREA)
- General Health & Medical Sciences (AREA)
- Genetics & Genomics (AREA)
- Bioinformatics & Cheminformatics (AREA)
- Wood Science & Technology (AREA)
- Food Science & Technology (AREA)
- Nutrition Science (AREA)
- Botany (AREA)
- Mycology (AREA)
- Polymers & Plastics (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
- Medicines Containing Plant Substances (AREA)
- Micro-Organisms Or Cultivation Processes Thereof (AREA)
- Alcoholic Beverages (AREA)
Abstract
一种灵芝芪参系列产品的生产方法,包括:(1)制备原料高粱;(2)制备原料灵芝、党参和黄芪;(3)将(1)、(2)制备的原料混合后加入大曲,将容器密封,一定温度下发酵,蒸馏,酒醅晾凉至30℃时再添加大曲,继续发酵,蒸馏,制成灵芝芪参白酒;(4)制备原料甜荞仁和藜麦;(5)将步骤(3)的酒糟和(4)的物料按3‑4:1混合,高压灭菌后冷却至25℃后接种灵芝菌种,菌丝发满后将菌块破碎成颗粒;(6)制备原料黍米;(7)将步骤(5)的颗粒与(6)准备的物料按1:2‑3混合,再加红曲与黄酒酵母,密封发酵,然后压榨、过滤,上清液为灵芝参芪黄酒,固体渣经烘干、超微粉碎制成为膳食纤维粉。
Description
技术领域
本发明属于膳食补充剂技术领域,具体涉及一种采用了灵芝、黄芪、党参及杂粮作为原料的系列产品的生产方法。
背景技术
灵芝多糖及灵芝三萜的抗肿瘤、免疫调节、保肝作用研究已久,另外,灵芝三萜作为灵芝的关键功效成分,目前还没有其他辅料可以代替,其具有特别显著的生理活性。黄芪和党参作为汉方古法常用的温补药材,富含多糖、叶酸、氨基酸等增强机体免疫力的活性成分。黄芪入药在我国已有2000多年的历史,因其保肝利尿、抗衰老、抗应激、降压和较广泛的抗菌作用使得其在中医药界一直备受推崇。党参益气补中、生津养血,亦可调理并在不同程度上缓解“三高”症状。黍是北方高寒山区主要种植的一种杂粮,因其多用于制作黍米老黄酒,故又被称为“酒米”。黍米的发酵产物因经过微生物酶的降解,故其中丰富的蛋白质以肽和氨基酸的形式存在,更易被人体吸收利用;含较高的功能性低聚糖,具有降血清胆固醇的作用;含多酚物质、类黑精等生理活性成分,对于清除自由基,防止心血管病、抗癌、抗衰老等功效奇佳。黍的发酵产物黄酒中富含重要的抑制性神经递质 γ-氨基丁酸 (GABA),参与多种代谢活动,具有降低血压、改善脑功能、增强长期记忆、抗焦虑、高效减肥及提高肝、肾机能等生理活性。藜麦以营养成分全面而闻名,含有丰富的人体必需的氨基酸、多不饱和脂肪酸、维生素、矿物质等营养成分,能够平衡健康人群营养素的摄入状况。与其他谷物相比,藜麦的蛋白质质量分数很高(140.0-220.0g/kg);富含多种氨基酸,其氨基酸比例和联合国粮食与农业组织(FAO)提出的理想比例接近;脂肪为20.0- 100.0g/kg;膳食纤维丰富,且不含麸质;并富含多种矿质物质及维生素等。同时,藜麦还含有丰富的多酚、黄酮等活性植物化合物。甜荞麦具有很高的营养、药用及保健价值,其蛋白质组成不同一般的粮食组成,主要成分为水溶性清蛋白含量较高(31%.8%-42.3%),谷蛋白含量次之(24.5%-26.1%),醇溶蛋白含量最低(1.7%-2.3%)。荞麦种子的膳食纤维含量3.4%-5.2%,其中20%-30%是可溶性食物纤维,现代研究认为荞麦膳食纤维可能对多肽等物质具有结合能力,因此对消化和肠胃运动具有有益的作用。红曲的菌种是红曲霉,它是一种耐高温、糖化能力强,又有酒精发酵力的霉菌。红曲的代谢产物洛伐他丁能够很好的帮助避免会合成胆固醇的还原酵素生成,从而帮助调理人体高胆固醇状态,还能够帮助解决高血压和高血脂问题,它被成为是目前来讲最有前途的一种可以帮助降低脂肪的元素。
上述原料都是营养功能非常强大的农产品和微生物产品,如何将其合理搭配使其功能发挥最大化是本领域技术人员始终追求的目标。
发明内容
本发明的目的是提供一种以灵芝芪参(灵芝、黄芪、党参)为主要原料的系列产品生产方法,旨在实现这些名贵物料功能成分的利用最大化。
本发明的灵芝芪参系列产品的生产方法,包括如下步骤:
(1)称取80份高粱用净水浸泡4-5h后,蒸至九成熟,摊凉30-60 min,备用;
(2)称取2-5份灵芝、2-10份新鲜党参和8-10份新鲜黄芪,切成边长5~10mm的块,备用;
(3)将步骤(1)、(2)制备的原料混合,加入8-10份大曲搅拌均匀,然后将容器密封,20-25℃温度条件下,发酵28d,蒸馏,酒醅晾凉至30℃时再添加8-10份大曲,继续入缸发酵28d,蒸馏,前后两次酒体混合,制成灵芝芪参白酒,酒糟备用;
(4)称取10-15份甜荞仁和10-20份藜麦,混合均匀后用净水淹没,吸水后加水至淹没,25℃条件下浸泡6-10h,沥水备用;
(5)将步骤(3)的酒糟和(4)的物料按3-4:1混合,高压灭菌,121℃下30min,冷却至25℃后接种灵芝菌种,25℃下培养10-20 d,菌丝发满后将菌块破碎成5-8mm直径颗粒;
(6)称取80份黍米用净水浸泡4-5h后,蒸至九成熟,摊凉30-60 min;
(7)将步骤(5)的制备的菌块颗粒与(6)准备的物料按1:2-3混合,再加2-5份红曲与1-2份黄酒酵母,搅拌均匀,在25-30℃下密封发酵3-4d,再在20-24℃下继续发酵24-28h,然后压榨、过滤,上清液为灵芝参芪黄酒,固体渣备用;
(8)将步骤(7)的固体渣在60℃下烘干,经超微粉碎制成为膳食纤维粉。
所述的份数均为重量份。
所述的混合比例均为重量比。
通过以上工艺制得的白酒具有黄芪、党参及灵芝的特殊香气,赋予了清香型白酒一种特殊的药香,经过两次发酵与蒸馏后,灵芝中的可挥发性油、挥发性醇类(苯甲醇、苯乙醇可检测到ppm级),一定程度上赋予了白酒特殊香气;原酒理化指标稳定在:酒度:63±3%Vol,酸度:PH6.0,糖度(葡萄糖):20±5g/L,可溶性固形物:3.8 Brix,酯类含量0.2~0.6%,高级醇含量0.15~0.3%,总酸含量0.02~0.13%,糠醛含量0.002~0.003%;黍米黄酒发酵底物中添加了经过灵芝真菌发酵的白酒酒糟、藜麦及甜荞仁,酒糟中灵芝(及灵芝菌丝体)、党参、黄芪经过大曲中丰富微生物较长时间的发酵,再次经历黄酒发酵中红曲的作用,大分子尽可能的分解为小分子,其主要理化指标为:酒精度:15%vol,香气化学组分以酯类为主,共鉴定出 32种化学组分,其中酯类20种,相对含量为70.17%~ 86.09%,以丁酸乙酯、己酸乙酯为主。多糖含量占黄酒酒体的3.56%-5.18%,三萜类更是达到了0.049%的水平,洛伐他丁含量达到了30ppm,党参炔苷含量为1.6 mg /L,毛蕊异黄酮葡萄糖苷含量为4.6 mg /L,具有提高机体细胞免疫功能和降血糖、血脂的功能; 经过白酒、黄酒两次发酵工艺的酒糟可溶物及浸出物较少,基本以膳食纤维为主,总膳食纤维含量达到52.6~53.8%,同时含有微量元素,镁、铁、硒、锶等营养成分。
与现有技术相比,本发明在原料上应用了灵芝、党参、黄芪等食药用菌和保健型药材,旨在强化产品的保健功能性。本发明在生产工艺上吸收应用了白酒和黄酒生产工艺的部分技术,创造性地开发出一种连续生产白酒和黄酒的新工艺,最终将酒糟再加工成膳食纤维粉,使所有的物料得以完全充分的利用。本发明产品使名贵食用菌和药材的利用引导消费者从将“药补”变为“休闲补”,潜移默化完成“药补”,利用白酒大曲中的多菌种对灵芝、党参、黄芪进行降解,在之后的工序中进一步由灵芝菌对甜荞、藜麦及酒糟进行再发酵,发酵产物与谷物复合后第三次经过红曲及酵母的发酵,经过多次发酵的植物性、真菌性药食同源可溶物质最后全部进入黄酒酒体中,其营养补益功能和寓“佐”于“补”的效果,非常符合现代消费者的健康需求。
实施例1
生产灵芝芪参系列产品的方法,包括如下步骤:
(1)称取80份高粱用净水浸泡4-5h后,蒸至九成熟,摊凉30 min,备用;
(2)称取2份灵芝、2份新鲜党参和8份新鲜黄芪,切成边长5~10mm的块,备用;
(3)将步骤(1)、(2)制备的原料混合,加入8份大曲搅拌均匀,然后将容器密封,20-25℃温度条件下,发酵28d,蒸馏,酒醅晾凉至30℃时再添加8份大曲,继续入缸发酵28d,蒸馏,前后两次酒体混合,制成灵芝芪参白酒,酒糟备用;
(4)称取10份甜荞仁和10份藜麦,混合均匀后用净水淹没,吸水后加水至淹没,25℃条件下浸泡6h,沥水备用;
(5)将步骤(3)的酒糟和(4)的物料按3:1混合,高压灭菌,121℃下30min,冷却至25℃后接种灵芝菌种,25℃下培养10 d,菌丝发满后将菌块破碎成5-8mm直径颗粒;
(6)称取80份黍米用净水浸泡4h后,蒸至九成熟,摊凉30 min;
(7)将步骤(5)的制备的菌块颗粒与(6)准备的物料按1:2混合,再加2份红曲与1份黄酒酵母,搅拌均匀,在25-30℃下密封发酵3d,再在20-24℃下继续发酵24h,然后压榨、过滤,上清液为灵芝参芪黄酒,固体渣备用;
(8)将步骤(7)的固体渣在60℃下烘干,经超微粉碎制成为膳食纤维粉。
所述的份数均为重量份。
所述的混合比例均为重量比。
实施例2
生产灵芝芪参系列产品的方法,包括如下步骤:
(1)称取80份高粱用净水浸泡5h后,蒸至九成熟,摊凉60 min,备用;
(2)称取5份灵芝、10份新鲜党参和10份新鲜黄芪,切成边长5~10mm的块,备用;
(3)将步骤(1)、(2)制备的原料混合,加入10份大曲搅拌均匀,然后将容器密封,20-25℃温度条件下,发酵28d,蒸馏,酒醅晾凉至30℃时再添加10份大曲,继续入缸发酵28d,蒸馏,前后两次酒体混合,制成灵芝芪参白酒,酒糟备用;
(4)称取15份甜荞仁和20份藜麦,混合均匀后用净水淹没,吸水后加水至淹没,25℃条件下浸泡10h,沥水备用;
(5)将步骤(3)的酒糟和(4)的物料按4:1混合,高压灭菌,121℃下30min,冷却至25℃后接种灵芝菌种,25℃下培养20 d,菌丝发满后将菌块破碎成5-8mm直径颗粒;
(6)称取80份黍米用净水浸泡5h后,蒸至九成熟,摊凉60 min;
(7)将步骤(5)的制备的菌块颗粒与(6)准备的物料按1:3混合,再加5份红曲与2份黄酒酵母,搅拌均匀,在25-30℃下密封发酵4d,再在20-24℃下继续发酵28h,然后压榨、过滤,上清液为灵芝参芪黄酒,固体渣备用;
(8)将步骤(7)的固体渣在60℃下烘干,经超微粉碎制成为膳食纤维粉。
所述的份数均为重量份。
所述的混合比例均为重量比。
实施例3
生产灵芝芪参系列产品的方法,包括如下步骤:
(1)称取80份高粱用净水浸泡4h后,蒸至九成熟,摊凉60 min,备用;
(2)称取4份灵芝、6份新鲜党参和9份新鲜黄芪,切成边长5~10mm的块,备用;
(3)将步骤(1)、(2)制备的原料混合,加入9份大曲搅拌均匀,然后将容器密封,20-25℃温度条件下,发酵28d,蒸馏,酒醅晾凉至30℃时再添加9份大曲,继续入缸发酵28d,蒸馏,前后两次酒体混合,制成灵芝芪参白酒,酒糟备用;
(4)称取12份甜荞仁和15份藜麦,混合均匀后用净水淹没,吸水后加水至淹没,25℃条件下浸泡8h,沥水备用;
(5)将步骤(3)的酒糟和(4)的物料按3.5:1混合,高压灭菌,121℃下30min,冷却至25℃后接种灵芝菌种,25℃下培养16 d,菌丝发满后将菌块破碎成5-8mm直径颗粒;
(6)称取80份黍米用净水浸泡4.5h后,蒸至九成熟,摊凉50 min;
(7)将步骤(5)的制备的菌块颗粒与(6)准备的物料按1:2.5混合,再加3份红曲与1.5份黄酒酵母,搅拌均匀,在25-30℃下密封发酵3.5d,再在20-24℃下继续发酵26h,然后压榨、过滤,上清液为灵芝参芪黄酒,固体渣备用;
(8)将步骤(7)的固体渣在60℃下烘干,经超微粉碎制成为膳食纤维粉。
所述的份数均为重量份。
所述的混合比例均为重量比。
Claims (2)
1.一种灵芝芪参系列产品的生产方法,包括如下步骤:
(1)称取80份高粱用净水浸泡4-5h后,蒸至九成熟,摊凉30-60 min,备用;
(2)称取2-5份灵芝、2-10份新鲜党参和8-10份新鲜黄芪,切成边长5~10mm的块,备用;
(3)将步骤(1)、(2)制备的原料混合,加入8-10份大曲搅拌均匀,然后将容器密封,20-25℃温度条件下,发酵28d,蒸馏,酒醅晾凉至30℃时再添加8-10份大曲,继续入缸发酵28d,蒸馏,前后两次酒体混合,制成灵芝芪参白酒,酒糟备用;
(4)称取10-15份甜荞仁和10-20份藜麦,混合均匀后用净水淹没,吸水后加水至淹没,25℃条件下浸泡6-10h,沥水备用;
(5)将步骤(3)的酒糟和(4)的物料按3-4:1混合,高压灭菌,121℃下30min,冷却至25℃后接种灵芝菌种,25℃下培养10-20 d,菌丝发满后将菌块破碎成5-8mm直径颗粒;
(6)称取80份黍米用净水浸泡4-5h后,蒸至九成熟,摊凉30-60 min;
(7)将步骤(5)的制备的菌块颗粒与(6)准备的物料按1:2-3混合,再加2-5份红曲与1-2份黄酒酵母,搅拌均匀,在25-30℃下密封发酵3-4d,再在20-24℃下继续发酵24-28h,然后压榨、过滤,上清液为灵芝参芪黄酒,固体渣备用;
(8)将步骤(7)的固体渣在60℃下烘干,经超微粉碎制成为膳食纤维粉。
2.根据权利要求1所述的一种虫草芪参系列产品的生产方法,其特征在于,所述的份数均为重量份,步骤(5)和(7)中所述的混合比例均为重量比。
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