CN110846187A - Cordyceps sinensis wine and preparation method thereof - Google Patents
Cordyceps sinensis wine and preparation method thereof Download PDFInfo
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- CN110846187A CN110846187A CN201810870812.XA CN201810870812A CN110846187A CN 110846187 A CN110846187 A CN 110846187A CN 201810870812 A CN201810870812 A CN 201810870812A CN 110846187 A CN110846187 A CN 110846187A
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- 235000014101 wine Nutrition 0.000 title claims abstract description 76
- 241001248610 Ophiocordyceps sinensis Species 0.000 title claims abstract description 19
- 238000002360 preparation method Methods 0.000 title claims abstract description 17
- 239000011521 glass Substances 0.000 claims abstract description 36
- CSNNHWWHGAXBCP-UHFFFAOYSA-L Magnesium sulfate Chemical compound [Mg+2].[O-][S+2]([O-])([O-])[O-] CSNNHWWHGAXBCP-UHFFFAOYSA-L 0.000 claims abstract description 32
- 241000190633 Cordyceps Species 0.000 claims abstract description 26
- 239000000843 powder Substances 0.000 claims abstract description 21
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 20
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 claims abstract description 16
- 239000001888 Peptone Substances 0.000 claims abstract description 16
- 108010080698 Peptones Proteins 0.000 claims abstract description 16
- 229930003451 Vitamin B1 Natural products 0.000 claims abstract description 16
- 239000008103 glucose Substances 0.000 claims abstract description 16
- 235000001727 glucose Nutrition 0.000 claims abstract description 16
- 229910052943 magnesium sulfate Inorganic materials 0.000 claims abstract description 16
- 235000019341 magnesium sulphate Nutrition 0.000 claims abstract description 16
- 229910000402 monopotassium phosphate Inorganic materials 0.000 claims abstract description 16
- 235000019796 monopotassium phosphate Nutrition 0.000 claims abstract description 16
- 235000019319 peptone Nutrition 0.000 claims abstract description 16
- PJNZPQUBCPKICU-UHFFFAOYSA-N phosphoric acid;potassium Chemical compound [K].OP(O)(O)=O PJNZPQUBCPKICU-UHFFFAOYSA-N 0.000 claims abstract description 16
- 229960003495 thiamine Drugs 0.000 claims abstract description 16
- DPJRMOMPQZCRJU-UHFFFAOYSA-M thiamine hydrochloride Chemical compound Cl.[Cl-].CC1=C(CCO)SC=[N+]1CC1=CN=C(C)N=C1N DPJRMOMPQZCRJU-UHFFFAOYSA-M 0.000 claims abstract description 16
- 235000010374 vitamin B1 Nutrition 0.000 claims abstract description 16
- 239000011691 vitamin B1 Substances 0.000 claims abstract description 16
- 240000000759 Lepidium meyenii Species 0.000 claims abstract description 15
- 235000000421 Lepidium meyenii Nutrition 0.000 claims abstract description 15
- 241000382353 Pupa Species 0.000 claims abstract description 15
- 150000004676 glycans Chemical class 0.000 claims abstract description 15
- 235000012902 lepidium meyenii Nutrition 0.000 claims abstract description 15
- 229920001282 polysaccharide Polymers 0.000 claims abstract description 15
- 239000005017 polysaccharide Substances 0.000 claims abstract description 15
- 239000011343 solid material Substances 0.000 claims abstract description 13
- 240000002624 Mespilus germanica Species 0.000 claims abstract description 12
- 235000017784 Mespilus germanica Nutrition 0.000 claims abstract description 12
- 235000000560 Mimusops elengi Nutrition 0.000 claims abstract description 12
- 240000005373 Panax quinquefolius Species 0.000 claims abstract description 12
- 235000003140 Panax quinquefolius Nutrition 0.000 claims abstract description 12
- 235000007837 Vangueria infausta Nutrition 0.000 claims abstract description 12
- 235000015097 nutrients Nutrition 0.000 claims abstract description 12
- 210000003056 antler Anatomy 0.000 claims abstract description 11
- 230000001954 sterilising effect Effects 0.000 claims abstract description 11
- 238000012258 culturing Methods 0.000 claims abstract description 7
- 238000002156 mixing Methods 0.000 claims abstract description 7
- 238000007789 sealing Methods 0.000 claims abstract description 6
- 238000004806 packaging method and process Methods 0.000 claims abstract 2
- 238000000855 fermentation Methods 0.000 claims description 15
- 230000004151 fermentation Effects 0.000 claims description 15
- 238000001914 filtration Methods 0.000 claims description 10
- 239000000463 material Substances 0.000 claims description 10
- 239000000203 mixture Substances 0.000 claims description 10
- 238000003756 stirring Methods 0.000 claims description 10
- 239000008213 purified water Substances 0.000 claims description 8
- 238000011049 filling Methods 0.000 claims description 7
- 239000004743 Polypropylene Substances 0.000 claims description 5
- 239000004615 ingredient Substances 0.000 claims description 5
- 238000011081 inoculation Methods 0.000 claims description 5
- 239000007788 liquid Substances 0.000 claims description 5
- -1 polypropylene Polymers 0.000 claims description 5
- 229920001155 polypropylene Polymers 0.000 claims description 5
- 238000000746 purification Methods 0.000 claims description 5
- 238000004659 sterilization and disinfection Methods 0.000 claims description 5
- 238000002834 transmittance Methods 0.000 claims description 5
- 239000001052 yellow pigment Substances 0.000 claims description 5
- 235000013399 edible fruits Nutrition 0.000 claims description 2
- 238000000034 method Methods 0.000 claims 2
- FFRBMBIXVSCUFS-UHFFFAOYSA-N 2,4-dinitro-1-naphthol Chemical compound C1=CC=C2C(O)=C([N+]([O-])=O)C=C([N+]([O-])=O)C2=C1 FFRBMBIXVSCUFS-UHFFFAOYSA-N 0.000 claims 1
- 238000007493 shaping process Methods 0.000 claims 1
- 238000010298 pulverizing process Methods 0.000 abstract description 4
- 239000011344 liquid material Substances 0.000 abstract 1
- 230000005059 dormancy Effects 0.000 description 3
- 230000036039 immunity Effects 0.000 description 3
- QVGXLLKOCUKJST-UHFFFAOYSA-N atomic oxygen Chemical compound [O] QVGXLLKOCUKJST-UHFFFAOYSA-N 0.000 description 2
- 230000017531 blood circulation Effects 0.000 description 2
- 210000004556 brain Anatomy 0.000 description 2
- 210000004027 cell Anatomy 0.000 description 2
- 229910052760 oxygen Inorganic materials 0.000 description 2
- 239000001301 oxygen Substances 0.000 description 2
- 230000035790 physiological processes and functions Effects 0.000 description 2
- KQLDDLUWUFBQHP-UHFFFAOYSA-N Cordycepin Natural products C1=NC=2C(N)=NC=NC=2N1C1OCC(CO)C1O KQLDDLUWUFBQHP-UHFFFAOYSA-N 0.000 description 1
- 241001264174 Cordyceps militaris Species 0.000 description 1
- 206010028980 Neoplasm Diseases 0.000 description 1
- 206010035664 Pneumonia Diseases 0.000 description 1
- 206010044302 Tracheitis Diseases 0.000 description 1
- 206010003246 arthritis Diseases 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 210000004369 blood Anatomy 0.000 description 1
- 239000008280 blood Substances 0.000 description 1
- 230000036770 blood supply Effects 0.000 description 1
- 201000011510 cancer Diseases 0.000 description 1
- 235000009508 confectionery Nutrition 0.000 description 1
- OFEZSBMBBKLLBJ-BAJZRUMYSA-N cordycepin Chemical compound C1=NC=2C(N)=NC=NC=2N1[C@@H]1O[C@H](CO)C[C@H]1O OFEZSBMBBKLLBJ-BAJZRUMYSA-N 0.000 description 1
- OFEZSBMBBKLLBJ-UHFFFAOYSA-N cordycepine Natural products C1=NC=2C(N)=NC=NC=2N1C1OC(CO)CC1O OFEZSBMBBKLLBJ-UHFFFAOYSA-N 0.000 description 1
- 206010012601 diabetes mellitus Diseases 0.000 description 1
- 239000003814 drug Substances 0.000 description 1
- 239000000284 extract Substances 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 208000019622 heart disease Diseases 0.000 description 1
- 230000036737 immune function Effects 0.000 description 1
- 230000005923 long-lasting effect Effects 0.000 description 1
- 210000004698 lymphocyte Anatomy 0.000 description 1
- 230000004060 metabolic process Effects 0.000 description 1
- 201000008383 nephritis Diseases 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- 230000001105 regulatory effect Effects 0.000 description 1
- 230000007958 sleep Effects 0.000 description 1
- 238000006467 substitution reaction Methods 0.000 description 1
- 230000009466 transformation Effects 0.000 description 1
Classifications
-
- 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
- C12G3/04—Preparation of other alcoholic beverages by mixing, e.g. for preparation of liqueurs
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- Chemical & Material Sciences (AREA)
- Organic Chemistry (AREA)
- Engineering & Computer Science (AREA)
- Health & Medical Sciences (AREA)
- Biochemistry (AREA)
- Bioinformatics & Cheminformatics (AREA)
- General Engineering & Computer Science (AREA)
- General Health & Medical Sciences (AREA)
- Genetics & Genomics (AREA)
- Life Sciences & Earth Sciences (AREA)
- Wood Science & Technology (AREA)
- Zoology (AREA)
- Micro-Organisms Or Cultivation Processes Thereof (AREA)
- Mushroom Cultivation (AREA)
Abstract
The invention relates to a cordyceps wine and a preparation method thereof, wherein the cordyceps wine is prepared by mixing solid materials and nutrient solution, the solid materials comprise cordyceps sinensis, hypha polysaccharide, black maca, black medlar, American ginseng, pilose antler and pupa worm powder, and the nutrient solution comprises water, glucose, peptone, potassium dihydrogen phosphate, magnesium sulfate and vitamin B1. Pulverizing solid material, mixing with liquid material, sealing in glass container, sterilizing, inoculating, culturing mycelium, and culturing fruiting body, and packaging with wine.
Description
Technical Field
The invention belongs to the technical field of wine preparation, and particularly relates to cordyceps sinensis wine and a preparation method thereof
Background
With the development of social science, the living standard of people is improved, the demand of people on comprehensive nutriments is increasingly improved, common foods cannot meet the demand of people, and the society calls edible wine which has the functions of beautifying and nourishing and can provide the functions of regulating immunity and the like for human bodies. The traditional Chinese medicine proves that the Shanxi brewed edible wine, the cordyceps sinensis and the like have the functions of improving the immunity of the organism, improving the blood circulation, improving the blood and oxygen supply capacity to the heart and brain, improving the physiological functions of cells and tissues and preventing cold to a certain extent.
Disclosure of Invention
The invention aims to provide cordyceps sinensis wine and a preparation method thereof. The cordyceps wine provided by the invention applies modern biotechnology, and effectively extracts effective components such as cordycepin and the like in the original cordyceps militaris sporocarp, thereby greatly improving the nutrition of the wine.
The technical scheme adopted by the invention is as follows: a Cordyceps wine is prepared from solid materials and nutrient solution according to weight ratio, wherein the solid materials comprise Cordyceps sinensis, hypha polysaccharide, black maca, black medlar, American ginseng, pilose antler and pupa worm powder, wherein the Cordyceps sinensis is 1-3 parts, the hypha polysaccharide is 3-5 parts, the black maca is 2-4 parts, the black medlar is 7-9 parts, the American ginseng is 1-3 parts, the pilose antler is 4-6 parts and the pupa worm powder is 3-5 parts; the nutrient solution comprises water, primary pulp wine, glucose, peptone, potassium dihydrogen phosphate, magnesium sulfate and vitamin B1, wherein the water accounts for 15-20 parts, the primary pulp wine accounts for 50-60 parts, the glucose accounts for 3-5 parts, the peptone accounts for 5-8 parts, the potassium dihydrogen phosphate accounts for 1-3 parts, the magnesium sulfate accounts for 2-4 parts and the vitamin B1 accounts for 5-8 parts.
Further, the water is purified water.
In addition, the invention also provides a preparation method of the cordyceps sinensis wine, which comprises the following preparation steps:
(1) respectively crushing the cordyceps sinensis, the hypha polysaccharide, the black maca, the black medlar, the American ginseng, the pilose antler and the pupa worm powder into 200-mesh and 300-mesh powder in a crusher, mixing the powder according to a proportion, and uniformly stirring the powder;
(2) uniformly stirring the mixture crushed in the step (1) with water, glucose, peptone, potassium dihydrogen phosphate, magnesium sulfate and vitamin B1 in proportion, subpackaging the mixture into glass containers in a sterile environment, and wrapping polypropylene films at bottle mouths;
(3) sterilizing the glass container filled with the ingredients in the step (2) for 40-50 minutes under the conditions of high temperature and high pressure of 110-;
(4) after the sterilization is carried out on the step (3), inoculating is carried out on an inoculation chamber, and fermentation liquid strains are inoculated into a glass container;
(5) culturing the strain obtained in the step (4) in a culture chamber, wherein the temperature of the culture chamber is 15-25 ℃, the ambient humidity is 60-80%, and the strain is cultured for 5-7 days in a dark place;
(6) after the hypha in the glass container completely eats the culture material, the hypha starts to be exposed to light, yellow pigments are formed on the surface and the periphery of the culture material after the hypha is exposed to light, rice-shaped yellow buds appear, the buds become sporophores after being stretched, the temperature is 20-25 degrees, and a plurality of small holes are punched in a sealing film after the sporophores just emerge;
(7) and after the fruit bodies grow out, filling the glass container with the original pulp wine in an equal amount by using a filling machine in a purification workshop. Further, in the step (7), after the fruiting bodies grow out, the fruiting bodies are illuminated for 24 hours to grow, the light is stopped for 24 hours to sleep, after the fruiting bodies grow to be 2-4cm, the fruiting bodies are illuminated day and night to be golden, bright and fresh and reach 4-6cm, 38-42 DEG virgin pulp wine is added, the wine is soaked and shaped, after the wine is soaked for 25-30 days, the wine is poured out, secondary filtration is carried out, the cordyceps sinensis in the wine bottles is finally shaped, the wine after the secondary filtration is adjusted by a wine adjuster, and the wine is filled in the wine bottles and packaged.
Further, the glass container is a high-light-transmittance glass container.
Further, the fermentation temperature in the step (4) is 18-22 ℃, and the fermentation time is 30-40 days.
Compared with the prior art, the invention has the beneficial effects that: the invention can promote metabolism, enhance immunity, prevent and treat heart disease, diabetes, arthritis, pneumonia, nephritis and tracheitis, promote lymphocyte transformation, prevent cancer, prolong life, etc. The cordyceps wine can improve the immunologic function of a human body, improve blood circulation, improve the blood supply and oxygen supply capacity of heart and brain, improve the physiological functions of cells and tissues and has certain efficacy on preventing and treating cold. The cordyceps wine provided by the invention is full and mellow in taste, long-lasting in mouth, cool, sweet and refreshing.
Detailed Description
For a further understanding of the invention, reference will now be made to the preferred embodiments of the invention by way of example, and it is to be understood that the description is intended to further illustrate features and advantages of the invention, and not to limit the scope of the claims.
Example one
A Cordyceps wine is prepared from solid materials and nutrient solution according to weight ratio, wherein the solid materials comprise Cordyceps sinensis, hypha polysaccharide, black maca, black medlar, American ginseng, pilose antler and pupa worm powder, wherein the Cordyceps sinensis is 1 part, the hypha polysaccharide is 3 parts, the black maca is 2 parts, the black medlar is 7 parts, the American ginseng is 1 part, the pilose antler is 4 parts and the pupa worm powder is 3 parts; the nutrient solution comprises purified water, primary pulp wine, glucose, peptone, potassium dihydrogen phosphate, magnesium sulfate and vitamin B1, wherein the purified water accounts for 15 parts, the primary pulp wine accounts for 50 parts, the glucose accounts for 3 parts, the peptone accounts for 5 parts, the potassium dihydrogen phosphate accounts for 1 part, the magnesium sulfate accounts for 2 parts and the vitamin B1 accounts for 5 parts.
The preparation method of the cordyceps wine comprises the following preparation steps:
(1) respectively pulverizing Cordyceps, polysaccharide, black maca, fructus Lycii, radix Panacis Quinquefolii, cornu Cervi Pantotrichum and pupa worm powder to 200 mesh in a pulverizer, mixing at a certain proportion, and stirring;
(2) uniformly stirring the mixture crushed in the step (1) with water, glucose, peptone, potassium dihydrogen phosphate, magnesium sulfate and vitamin B1 in proportion, subpackaging the mixture into glass containers in a sterile environment, and wrapping polypropylene films at bottle mouths;
(3) sterilizing the glass container filled with the ingredients in the step (2) for 40 minutes at the high temperature and the high pressure of 110 ℃;
(4) after the sterilization is carried out on the step (3), inoculating is carried out on an inoculation chamber, and a fermentation liquid strain is inoculated into a glass container, wherein the fermentation temperature is 18 ℃, and the fermentation time is 30 days;
(5) culturing the strain obtained in the step (4) in a culture chamber, wherein the temperature of the culture chamber is 15 ℃, the ambient humidity is 60%, and the strain is cultured for 5 days in a dark place;
(6) after the hypha in the glass container completely eats the culture material, the light is emitted, yellow pigments are formed on the surface and the periphery of the culture material after the hypha is exposed to the light, rice-shaped yellow buds appear, the buds become sporophores after being stretched, the temperature is 20 degrees, and a plurality of small holes are punched on the sealing film after the sporophores just emerge;
(7) after the fruiting body grows out, the fruiting body is illuminated and grown in 24 hours, and is in light-tight dormancy in 24 hours, after the fruiting body grows to 2cm, the fruiting body is illuminated day and night to be golden, bright and fresh and beautiful to reach 4cm, 38 degrees of original pulp wine is added, the wine is poured out after being soaked for 25 days, secondary filtration is carried out, cordyceps in a wine bottle is finally shaped, the wine after the secondary filtration is adjusted by a wine adjusting engineer, and the original pulp wine is equivalently filled into a glass container by a filling machine in a purification workshop. The glass container is a high-transmittance glass container.
Example two
A Cordyceps wine is prepared from solid materials and nutrient solution according to weight ratio, wherein the solid materials comprise 2 parts of Cordyceps sinensis, 4 parts of hypha polysaccharide, 3 parts of black maca, 8 parts of black medlar, 2 parts of American ginseng, 5 parts of cornu cervi pantotrichum and 4 parts of pupa worm powder; the nutrient solution comprises purified water, primary pulp wine, glucose, peptone, potassium dihydrogen phosphate, magnesium sulfate and vitamin B1, wherein the purified water accounts for 18 parts, the primary pulp wine accounts for 55 parts, the glucose accounts for 4 parts, the peptone accounts for 7 parts, the potassium dihydrogen phosphate accounts for 2 parts, the magnesium sulfate accounts for 3 parts and the vitamin B1 accounts for 7 parts.
The preparation method of the cordyceps wine comprises the following preparation steps:
(1) respectively pulverizing Cordyceps, polysaccharide, black maca, fructus Lycii, radix Panacis Quinquefolii, cornu Cervi Pantotrichum and pupa worm powder to 250 mesh in a pulverizer, mixing at a certain proportion, and stirring;
(2) uniformly stirring the mixture crushed in the step (1) with water, glucose, peptone, potassium dihydrogen phosphate, magnesium sulfate and vitamin B1 in proportion, subpackaging the mixture into glass containers in a sterile environment, and wrapping polypropylene films at bottle mouths;
(3) sterilizing the glass container filled with the ingredients in the step (2) for 45 minutes at the high temperature and the high pressure of 120 ℃;
(4) after the sterilization is carried out on the step (3), inoculating is carried out on an inoculation chamber, and a fermentation liquid strain is inoculated into a glass container, wherein the fermentation temperature is 20 ℃, and the fermentation time is 35 days;
(5) culturing the strain obtained in the step (4) in a culture chamber, wherein the temperature of the culture chamber is 15 ℃, the ambient humidity is 70%, and the strain is cultured for 6 days in a dark place;
(6) after the hypha in the glass container completely eats the culture material, the light is emitted, yellow pigments are formed on the surface and the periphery of the culture material after the hypha is exposed to the light, rice-shaped yellow buds appear, the buds become sporophores after being stretched, the temperature is 23 degrees, and a plurality of small holes are punched on the sealing film after the sporophores just emerge;
(7) after the fruiting body grows out, the fruiting body is illuminated and grown in 24 hours, and is in light-tight dormancy in 24 hours, after the fruiting body grows to 3cm, the fruiting body is illuminated day and night to be golden, bright and fresh and up to 5cm, 42-degree virgin stock wine is added, the wine is poured out after being immersed for 28 days, secondary filtration is carried out, cordyceps in a wine bottle is finally shaped, the wine after the secondary filtration is adjusted by a wine adjusting engineer, and the virgin stock wine is filled into a glass container in an equal amount by a filling machine in a purification workshop. The glass container is a high-transmittance glass container.
EXAMPLE III
A Cordyceps wine is prepared from solid materials and nutrient solution according to weight ratio, wherein the solid materials comprise Cordyceps sinensis, hypha polysaccharide, black maca, black medlar, American ginseng, pilose antler and pupa worm powder, wherein the Cordyceps sinensis is 3 parts, the hypha polysaccharide is 5 parts, the black maca is 4 parts, the black medlar is 9 parts, the American ginseng is 3 parts, the pilose antler is 6 parts and the pupa worm powder is 5 parts; the nutrient solution comprises purified water, primary pulp wine, glucose, peptone, potassium dihydrogen phosphate, magnesium sulfate and vitamin B1, wherein the purified water accounts for 20 parts, the primary pulp wine accounts for 60 parts, the glucose accounts for 5 parts, the peptone accounts for 8 parts, the potassium dihydrogen phosphate accounts for 3 parts, the magnesium sulfate accounts for 4 parts, and the vitamin B1 accounts for 8 parts.
The preparation method of the cordyceps wine comprises the following preparation steps:
(1) respectively pulverizing Cordyceps, polysaccharide, black maca, fructus Lycii, radix Panacis Quinquefolii, cornu Cervi Pantotrichum and pupa worm powder to 300 mesh in a pulverizer, mixing at a certain proportion, and stirring;
(2) uniformly stirring the mixture crushed in the step (1) with water, glucose, peptone, potassium dihydrogen phosphate, magnesium sulfate and vitamin B1 in proportion, subpackaging the mixture into glass containers in a sterile environment, and wrapping polypropylene films at bottle mouths;
(3) sterilizing the glass container filled with the ingredients in the step (2) for 50 minutes at the high temperature and the high pressure of 130 ℃;
(4) after the sterilization is carried out on the step (3), inoculating is carried out on an inoculation chamber, and a fermentation liquid strain is inoculated into a glass container, wherein the fermentation temperature is 22 ℃, and the fermentation time is 40 days;
(5) culturing the strain obtained in the step (4) in a culture chamber, wherein the temperature of the culture chamber is 15 ℃, the ambient humidity is 50%, and the strain is cultured for 7 days in a dark place;
(6) after the hypha in the glass container completely eats the culture material, the light is emitted, yellow pigments are formed on the surface and the periphery of the culture material after the hypha is exposed to the light, rice-shaped yellow buds appear, the buds become sporophores after being stretched, the temperature is 25 degrees, and a plurality of small holes are punched on the sealing film after the sporophores just emerge;
(7) after the fruiting body grows out, the fruiting body is illuminated and grown in 24 hours, and is in light-tight dormancy for 24 hours, after the fruiting body grows to 4cm, the fruiting body is illuminated day and night to be golden, bright and fresh and up to 6cm, 42-degree virgin stock wine is added, the wine is poured out after being soaked for 30 days, secondary filtration is carried out, cordyceps in a wine bottle is finally shaped, the wine after the secondary filtration is debugged by a wine blender, and the virgin stock wine is equivalently filled into a glass container by a filling machine in a purification workshop. The glass container is a high-transmittance glass container.
The above description is only for the preferred embodiment of the present invention, but the scope of the present invention is not limited thereto, and any changes or substitutions that can be easily conceived by those skilled in the art within the technical scope of the present invention are included in the scope of the present invention. Therefore, the protection scope of the present invention shall be subject to the protection scope of the claims.
Claims (6)
1. A cordyceps wine is characterized in that the cordyceps wine is prepared from solid materials and nutrient solution according to a weight ratio, wherein the solid materials comprise cordyceps sinensis, hypha polysaccharide, black maca, black medlar, American ginseng, pilose antler and pupa powder, wherein the cordyceps sinensis accounts for 1-3 parts, the hypha polysaccharide accounts for 3-5 parts, the black maca accounts for 2-4 parts, the black medlar accounts for 7-9 parts, the American ginseng accounts for 1-3 parts, the pilose antler accounts for 4-6 parts and the pupa powder accounts for 3-5 parts; the nutrient solution comprises water, primary pulp wine, glucose, peptone, potassium dihydrogen phosphate, magnesium sulfate and vitamin B1, wherein the water accounts for 15-20 parts, the primary pulp wine accounts for 50-60 parts, the glucose accounts for 3-5 parts, the peptone accounts for 5-8 parts, the potassium dihydrogen phosphate accounts for 1-3 parts, the magnesium sulfate accounts for 2-4 parts and the vitamin B1 accounts for 5-8 parts.
2. The cordyceps wine according to claim 1, wherein the water is purified water.
3. The preparation method of cordyceps wine according to claim 1, comprising the following preparation steps:
(1) respectively crushing the cordyceps sinensis, the hypha polysaccharide, the black maca, the black medlar, the American ginseng, the pilose antler and the pupa worm powder into 200-mesh and 300-mesh powder in a crusher, mixing the powder according to a proportion, and uniformly stirring the powder;
(2) uniformly stirring the mixture crushed in the step (1) with water, glucose, peptone, potassium dihydrogen phosphate, magnesium sulfate and vitamin B1 in proportion, subpackaging the mixture into glass containers in a sterile environment, and wrapping polypropylene films at bottle mouths;
(3) sterilizing the glass container filled with the ingredients in the step (2) for 40-50 minutes under the conditions of high temperature and high pressure of 110-;
(4) after the sterilization is carried out on the step (3), inoculating is carried out on an inoculation chamber, and fermentation liquid strains are inoculated into a glass container;
(5) culturing the strain obtained in the step (4) in a culture chamber, wherein the temperature of the culture chamber is 15-25 ℃, the ambient humidity is 60-80%, and the strain is cultured for 5-7 days in a dark place;
(6) after the hypha in the glass container completely eats the culture material, the hypha starts to be exposed to light, yellow pigments are formed on the surface and the periphery of the culture material after the hypha is exposed to light, rice-shaped yellow buds appear, the buds become sporophores after being stretched, the temperature is 20-25 degrees, and a plurality of small holes are punched in a sealing film after the sporophores just emerge;
(7) and after the fruit bodies grow out, filling the glass container with the original pulp wine in an equal amount by using a filling machine in a purification workshop.
4. The preparation method of cordyceps wine according to claim 3, wherein in the step (7), after the fruiting body grows out, the fruiting body is illuminated for growth by 24 hours, and is stopped and dormant by 24 hours, after the fruiting body grows to 2-4cm, the fruiting body is illuminated day and night to be golden yellow and bright and fresh and beautiful to 4-6cm, 38-42 ° virgin pulp wine is added, the wine is soaked for shaping, after the wine is soaked for 25-30 days, the wine is poured out, secondary filtration is carried out, the cordyceps in the wine bottle is finally shaped, the wine after the secondary filtration is put into a wine bottle for packaging after a wine blender is adjusted.
5. The method for preparing cordyceps wine according to claim 3, wherein said glass container is a high light transmittance glass container.
6. The method for preparing cordyceps wine according to claim 3, wherein the fermentation temperature in the step (4) is 18-22 ℃ and the fermentation time is 30-40 days.
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| Publication number | Priority date | Publication date | Assignee | Title |
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| CN113862104A (en) * | 2021-11-17 | 2021-12-31 | 黄小云 | A wine containing high unit nutrient and its preparation method |
Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
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| CN102604804A (en) * | 2012-03-29 | 2012-07-25 | 长阳金梅生物科技有限公司 | Cordyceps militaris wine and preparation method thereof |
| CN104489683A (en) * | 2015-01-05 | 2015-04-08 | 吴辰 | Black wolfberry maca powder and preparation method thereof |
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| CN101748072A (en) * | 2008-11-28 | 2010-06-23 | 江苏江南生物科技有限公司 | Cordyceps militaris culture medium |
| CN102604804A (en) * | 2012-03-29 | 2012-07-25 | 长阳金梅生物科技有限公司 | Cordyceps militaris wine and preparation method thereof |
| CN104489683A (en) * | 2015-01-05 | 2015-04-08 | 吴辰 | Black wolfberry maca powder and preparation method thereof |
| CN105154296A (en) * | 2015-07-15 | 2015-12-16 | 十堰神农武当医药科技园有限公司 | Preparation method of cordyceps wine |
| CN107047883A (en) * | 2017-04-25 | 2017-08-18 | 叶朋达 | Dried orange peel Ganoderma lucidum mycelium polysaccharide tea and preparation method thereof |
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| CN113862104A (en) * | 2021-11-17 | 2021-12-31 | 黄小云 | A wine containing high unit nutrient and its preparation method |
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