CN112111352A - Brewing method of ganoderma lucidum wine and brewed ganoderma lucidum wine - Google Patents
Brewing method of ganoderma lucidum wine and brewed ganoderma lucidum wine Download PDFInfo
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Abstract
The invention provides a brewing method of lucid ganoderma wine, belonging to the technical field of health-care drinks. The brewing method of the ganoderma lucidum wine comprises the steps of pretreatment of ganoderma lucidum raw materials, preparation of barley fermentation liquor, preparation of ganoderma lucidum wine stock solution and distillation of the ganoderma lucidum wine stock solution to obtain the ganoderma lucidum wine. The brewing method of the ganoderma lucidum wine provided by the invention enables the active ingredients of ganoderma lucidum to be fully released in the wine, (compared with the existing white wine, the content of ganoderma lucidum substances is increased, the quality stability is high, and the alcoholic strength (the alcoholic strength is 15 vol-60 vol.) the ganoderma lucidum wine brewed by the brewing method of the invention is not up to the head and is not excessive internal heat after drinking, the ganoderma lucidum wine has sufficient ganoderma lucidum aroma, the controllability of the alcoholic strength content of the distilled wine is strong, and the health preserving and health care are integrated.
Description
Technical Field
The invention relates to the technical field of health-care drinks, in particular to a brewing method of lucid ganoderma wine and the brewed lucid ganoderma wine.
Background
The ganoderma lucidum is a traditional rare traditional Chinese medicine for nourishing and strengthening body, consolidating basis and cultivating vigor, can help the system function of a human body to restore balance, can enhance the immunity of a human body, has good cancer prevention and anticancer effects, and is a pure natural green health-care product with very precious food therapy. With the development of social economy and the continuous improvement of the living standard of people, the drinking requirements of vast consumers are greatly changed, the requirements of the consumers on the quality of wine are higher and higher, and the nutritional value and the alcoholic strength of the wine are also paid more and more attention. The fermented distillation type ganoderma lucidum wine researched and developed by the manufacturing technology solves the problem of a simple extraction process in the traditional ganoderma lucidum wine manufacturing process, and the brewing method enables the active ingredients of ganoderma lucidum to be fully released in the wine, is moderate in alcohol content, does not cause excessive internal heat after drinking, is rich in nutrition, is moderate in alcohol content, integrates health preservation and health care, and is certainly accepted and popularized by the society.
Disclosure of Invention
In view of the above, the invention provides a brewing method of ganoderma lucidum wine, which enables the active ingredients of ganoderma lucidum to be fully released in the wine, has moderate alcoholic strength, does not cause excessive internal heat after drinking, is rich in nutrition, has moderate alcoholic strength content, and integrates health preservation and health care.
In order to realize the purpose of the invention, the following technical scheme is provided:
the invention provides a brewing method of ganoderma lucidum wine, which comprises the following steps:
s1 pretreatment of ganoderma lucidum raw material
(1) Drying Ganoderma, removing impurities, slicing, and crushing to obtain Ganoderma material;
(2) soaking the ganoderma lucidum raw material treated in the step (1) and 75 ℃ warm water for 30-240 min in a material-liquid ratio of 1:5-1:10 in parts by weight to obtain ganoderma lucidum residue liquid for later use;
(3) cooling the ganoderma lucidum residue liquid obtained in the step (2) to 40-42 ℃, adding activated cellulase according to 0.5 percent of the soaked ganoderma lucidum residue liquid, carrying out enzymolysis for 2-4 h, adding lysozyme according to the proportion of 500:1 of the soaked ganoderma lucidum residue liquid, and uniformly stirring to obtain the soaked ganoderma lucidum residue liquid for later use;
s2 preparation of barley fermentation broth
Sieving barley sorghum to remove impurities, and soaking the barley sorghum in purified water;
steaming the soaked barley sorghum for 30min, moistening the grain with water to ensure that the barley is cracked by more than 90%, draining, steaming again for 55min, cooling to 40 ℃ after the raw materials are steamed, and turning to the next process;
thirdly, adding Angel-brand composite biological distiller's yeast, collecting and saccharifying for 24-28h when the temperature is reduced to 26-28 ℃, fermenting for 24-30h in a sealed manner at 24-32 ℃ when grains taste slightly sweet and sour, and mixing the materials according to the proportion of 1: 3, adding filtered warm water at 28 ℃ into the mixture according to the proportion of the barley fermentation liquor, and fermenting the mixture for 2 to 3 days again to obtain barley fermentation liquor;
fourthly, filtering the barley fermentation liquor in the third step to obtain main fermentation liquor;
fifthly, adding the soaked ganoderma lucidum residue liquid prepared in the step (3) into the main fermentation liquid prepared in the step (iv), and sealing and fermenting to obtain ganoderma lucidum wine stock solution;
the weight ratio of the ganoderma lucidum soaking residue liquid to the ganoderma lucidum raw material in the step (1) is 1: 1.2-1: 1.5;
s3 distilling to obtain stock solution of Ganoderma wine.
Preferably, the step (1) is specifically: drying Ganoderma to remove impurities, drying until the water content is 12 wt% -16 wt%, slicing and crushing, wherein the slicing and crushing process comprises pulverizing Ganoderma with high speed pulverizer, primarily selecting, sieving with 30-50 mesh sieve, and sieving with 0.5-1.0cm sieve to remove impurities to obtain Ganoderma raw material.
Preferably, the activation conditions in (3) are: adding the cellulase into warm water according to 0.5% of the soaked ganoderma lucidum residue liquid, adding the sucrose into warm water according to 2% of the soaked ganoderma lucidum residue liquid, and activating for 15 min.
Preferably, the warm water has a temperature of 38 ℃.
Preferably, the consumption of the Angel brand composite biological distiller's yeast in the third year is 0.4%, and the Angel brand composite biological distiller's yeast is obtained by uniformly stirring distiller's yeast, purified water and cane sugar according to the proportion of 2:20:1 and activating for 15-30 min.
Preferably, the sealed fermentation time in the fifth step is 30d, and the sealed fermentation temperature is 27 ℃.
Preferably, the ganoderma lucidum wine stock solution obtained in the fifth step is subjected to residue liquid filtration and then is subpackaged in a distillation retort, steam is opened, a cloud plate is covered, heads and tails are removed, and the ganoderma lucidum wine is obtained by a method of forward slow, moderate and backward atmospheric distillation.
Preferably, the distillation temperature in the retort is 75-105 ℃, the initial air pressure is 0.14pa, the later air pressure is 0.2pa, and the distillation time is 110-.
The invention also provides the ganoderma lucidum wine brewed by the brewing method of the ganoderma lucidum wine.
Compared with the prior art, the invention has the following beneficial effects:
the ganoderma lucidum wine developed by the production process technology solves the problems of simple extraction, simple fermentation, filtration and clarification processes and ganoderma lucidum fermentation spoilage in the traditional brewing process, and the method ensures that the active ingredients of ganoderma lucidum are fully released in the wine (compared with the existing white wine, the content of ganoderma lucidum substances is increased, the quality stability is high, the alcoholic strength (the alcoholic strength is 15-60 vol), and specific detection data is shown in an inspection report.
Detailed Description
The invention provides a brewing method of ganoderma lucidum wine, which comprises the following steps:
s1 pretreatment of ganoderma lucidum raw material
(1) Drying Ganoderma, removing impurities, slicing, and crushing to obtain Ganoderma material;
(2) soaking the ganoderma lucidum raw material treated in the step (1) and 75 ℃ warm water for 30-240 min in a material-liquid ratio of 1:5-1:10 in parts by weight to obtain ganoderma lucidum residue liquid for later use;
(3) cooling the ganoderma lucidum residue liquid obtained in the step (2) to 40-42 ℃, adding activated cellulase according to 0.5 percent of the soaked ganoderma lucidum residue liquid, carrying out enzymolysis for 2-4 h, adding lysozyme according to the proportion of 500:1 of the soaked ganoderma lucidum residue liquid, and uniformly stirring to obtain the soaked ganoderma lucidum residue liquid for later use;
s2 preparation of barley fermentation broth
Sieving barley sorghum to remove impurities, and soaking the barley sorghum in purified water;
steaming the soaked barley sorghum for 30min, moistening the grain with water to ensure that the barley is cracked by more than 90%, draining, steaming again for 55min, cooling to 40 ℃ after the raw materials are steamed, and turning to the next process;
thirdly, adding Angel-brand composite biological distiller's yeast, collecting and saccharifying for 24-28h when the temperature is reduced to 26-28 ℃, fermenting for 24-30h in a sealed manner at 24-32 ℃ when grains taste slightly sweet and sour, and mixing the materials according to the proportion of 1: 3, adding filtered warm water at 28 ℃ into the mixture according to the proportion of the barley fermentation liquor, and fermenting the mixture for 2 to 3 days again to obtain barley fermentation liquor;
fourthly, filtering the barley fermentation liquor in the third step to obtain main fermentation liquor;
fifthly, adding the soaked ganoderma lucidum residue liquid prepared in the step (3) into the main fermentation liquid prepared in the step (iv), and sealing and fermenting to obtain ganoderma lucidum wine stock solution;
the weight ratio of the ganoderma lucidum soaking residue liquid to the ganoderma lucidum raw material in the step (1) is 1: 1.2-1: 1.5;
s3 distilling to obtain stock solution of Ganoderma wine.
In the invention, the step (1) is specifically as follows: drying Ganoderma to remove impurities, drying until the water content is 12 wt% -16 wt%, slicing and crushing, wherein the slicing and crushing process comprises pulverizing Ganoderma with high speed pulverizer, primarily selecting, sieving with 30-50 mesh sieve, and sieving with 0.5-1.0cm sieve to remove impurities to obtain Ganoderma raw material.
In the present invention, (3) the activation conditions are: adding the cellulase into warm water according to 0.5% of the soaked ganoderma lucidum residue liquid, adding the sucrose into warm water according to 2% of the soaked ganoderma lucidum residue liquid, and activating for 15 min.
In the present invention, the temperature of the warm water is 38 ℃.
In the invention, the consumption of the Angel brand composite biological distiller's yeast in the third step is 0.4%, and the Angel brand composite biological distiller's yeast is obtained by uniformly stirring distiller's yeast, purified water and sucrose according to the proportion of 2:20:1 and activating for 15-30 min.
In the invention, the sealed fermentation time is 30d, and the sealed fermentation temperature is 27 ℃.
In the invention, the ganoderma lucidum wine stock solution obtained in the fifth step is subjected to residue liquid filtration and then is subpackaged in a distillation retort, steam is opened, a cloud plate is covered, heads and tails are removed, and the ganoderma lucidum wine is obtained by a method of front slow, middle straight and back atmospheric distillation.
In the invention, the distillation temperature in the retort is 75-105 ℃, the initial air pressure is 0.14pa, the later air pressure is 0.2pa, and the distillation time is 110-120 min.
The antibacterial mechanism and the action of lysozyme added to the ganoderma lucidum fermentation are as follows: in the process of liquid fermentation of fungi, besides hypha or spores can be greatly proliferated, polysaccharides, polypeptides, alkaloids and terpenoids can be generated in fermentation liquor, the lysozyme used in the method is (egg white) lysozyme which is safe and nontoxic, can effectively hydrolyze foreign bacteria outside cell walls of ganoderma spores, plays a role in fermentation and preventing putrefying cocci regeneration in ganoderma brewing, has strong stability in an acidic environment with a pH value of 4-7, can still well keep vitality when the pH value is 3.0, has very stable chemical properties, can keep the fragrance of ganoderma when the optimum pH value is 5.3-6.4, and can prevent aging. Because lysozyme is sensitive only to gram-positive bacteria, gram-negative bacteria are not sensitive. The saccharomyces cerevisiae belongs to gram-negative bacteria, the peptidoglycan has low content, is covered by outer membranes containing lipoprotein, lipopolysaccharide and some hydrophobic polypeptides, has barrier effect, but chitin lysozyme on the surface of the saccharomyces cerevisiae can be decomposed, so the lysozyme has certain inhibition effect on the saccharomyces cerevisiae, the lysozyme used in the invention is controlled to be added into 1kg of raw materials at 2mg, and the fermented koji is activated by sugar water and then added into barley for culturing bacteria so as to greatly increase the content of the fermented koji to offset the consumption of the lysozyme.
The invention also provides the ganoderma lucidum wine brewed by the brewing method of the ganoderma lucidum wine.
In the invention, the professional terms of the wine making industry are as follows: the starch granules which do not absorb enough water in the grain steaming process absorb more water to obtain a stoichiometric amount of water.
The technical solution of the present invention will be described in detail below by the above method with reference to specific examples.
Example 1
(1) Pretreatment of raw materials: drying picked Ganoderma to remove impurities, drying until water content is 16 wt%, slicing, crushing into 1.0cm to remove impurities, and sieving barley to remove impurities;
(2) preparing a ganoderma lucidum leaching solution: weighing 100kg of treated dry ganoderma lucidum slices obtained in the step (1) and warm water at 75 ℃ according to a material-liquid ratio of 1:10 for 30min, cooling to 40 ℃, adding activated cellulase according to 0.5 percent of the soaked ganoderma lucidum residue liquid, performing enzymolysis for 2h, performing enzymolysis on the fiber in the ganoderma lucidum to a polysaccharide state, and performing enzymolysis on the fiber in the ganoderma lucidum to a polysaccharide state according to a ratio of the soaked ganoderma lucidum residue liquid to the activated cellulase in 500: adding lysozyme in the proportion of 1, and uniformly stirring to prepare a ganoderma lucidum leaching solution for later use; the pH value of the ganoderma lucidum raw material solution is measured to be 5.5.
(3) Barley fermentation and brewing: weighing 100kg of barley, cleaning, soaking for 12 hours, taking out, draining, steaming in a steamer for 30min, adding water to moisten the grain, wherein the outer part is hard and the inner part is soft, no core is generated in the inner part, steaming in the steamer for 55min after 98% of cracks, closing steam, taking out, spreading for cooling to 40 ℃; adding distiller's yeast for two times, adjusting the temperature to 26 ℃, saccharifying for 28 hours in a heat-preservation and moisture-preservation collection box, transferring the grain to a fermentation tank for uniformly stirring when tasting slightly sweet and sour, fermenting for 30 hours in a closed manner at 27 ℃, and then fermenting according to the proportion of the raw materials 1: 3, adding filtered warm water at 28 ℃ in proportion, and fermenting again for 2d to obtain barley fermentation liquor; after filtration, the fermentation broth was transferred to a clean jar, and the ph detection data in the fermentation broth was 5.0. Adding the prepared and soaked Ganoderma residue solution, mixing, stirring, inoculating, sealing, fermenting at 27 deg.C for 30d to obtain Ganoderma material solution. The pH value of the Ganoderma material solution in the later fermentation is 4.0-5.0. And transferring to the next procedure after the fermentation is mature.
(4) Separating residue from liquid during distillation of Ganoderma wine, spreading fermentation residue on retort plate, keeping the initial air pressure at 0.14pa and the later air pressure at 0.2pa when the steam is uniform, and distilling at 75 deg.C in the initial distillation retort, and maintaining the distillation time for 110min to obtain Ganoderma wine.
Example 2:
(1) pretreatment of raw materials: drying picked Ganoderma to remove impurities, drying until water content is 12 wt%, slicing, crushing into 0.5cm pieces, removing impurities, and sieving barley to remove impurities;
(2) preparing a ganoderma lucidum leaching solution: weighing 100kg of treated dry ganoderma lucidum slices obtained in the step (1) and warm water at 75 ℃ according to a material-liquid ratio of 1: 8, soaking for 180min, cooling to 42 ℃, adding activated cellulase according to 0.5 percent of soaked ganoderma lucidum residue liquid, performing enzymolysis for 4h, performing enzymolysis on fibers in ganoderma lucidum to a polysaccharide state, and mixing the fibers with the soaked ganoderma lucidum residue liquid for 500: adding lysozyme in the proportion of 1, and uniformly stirring to prepare a ganoderma lucidum leaching solution for later use; the pH value of the ganoderma lucidum raw material solution is measured to be 5.6.
(3) Barley fermentation and brewing: weighing 100kg of barley, cleaning, soaking for 12 hours, taking out, draining, steaming in a steamer for 30min, adding water to moisten the grain, wherein the outer part is hard and the inner part is soft, no core is generated in the inner part, steaming in the steamer for 55min after 94% of cracks, closing steam, taking out, spreading for cooling to 40 ℃; adding distiller's yeast for two times, adjusting the temperature to 28 ℃, saccharifying for 26 hours in a heat-preservation and moisture-preservation collection box, transferring the grain to a fermentation tank for uniformly stirring when tasting slightly sweet and sour, fermenting for 24 hours in a closed manner at 32 ℃, and then adding the materials according to the weight ratio of 1: 3, adding filtered warm water at 28 ℃ in proportion, and fermenting for 3d again to obtain barley fermentation liquor; after filtration, the fermentation broth was transferred to a clean jar, and the ph detection data in the fermentation broth was 5.2. Adding the prepared and soaked Ganoderma residue solution, mixing, stirring, inoculating, sealing, fermenting at 27 deg.C for 30d to obtain Ganoderma material solution. The pH value of the Ganoderma material solution in the later fermentation is 4.0-5.0. And transferring to the next procedure after the fermentation is mature.
(4) Separating residue from liquid during distillation of Ganoderma wine, spreading fermentation residue on retort plate, keeping the initial air pressure at 0.14pa and the later air pressure at 0.2pa when the steam is uniform, and distilling at 105 deg.C in the initial distillation retort, and maintaining the distillation time for 120min to obtain Ganoderma wine.
Example 3
(1) Pretreatment of raw materials: drying picked Ganoderma to remove impurities, drying until water content is 14 wt%, slicing, crushing into 0.5cm pieces, removing impurities, and sieving barley to remove impurities;
(2) preparing a ganoderma lucidum leaching solution: weighing 100kg of treated dry ganoderma lucidum slices obtained in the step (1) and warm water at 75 ℃ according to a material-liquid ratio of 1:5, soaking for 120min, cooling to 41 ℃, adding activated cellulase according to 0.5 percent of soaked ganoderma residue liquid, performing enzymolysis for 3h, performing enzymolysis on fibers in ganoderma to a polysaccharide state, and mixing the fibers with the soaked ganoderma residue liquid for 500: adding lysozyme in the proportion of 1, and uniformly stirring to prepare a ganoderma lucidum leaching solution for later use; the pH value of the ganoderma lucidum raw material solution is measured to be 5.4.
(3) Barley fermentation and brewing: weighing 100kg of barley, cleaning, soaking for 12 hours, taking out, draining, steaming in a steamer for 30min, adding water to moisten the grain, wherein the outer part is hard and the inner part is soft, no core is generated in the inner part, steaming in the steamer for 55min after 92% of cracks, closing steam, taking out, spreading for cooling to 40 ℃; then adding distiller's yeast for two times, adjusting the temperature to 27 ℃, saccharifying for 24 hours in a heat-preservation and moisture-preservation collection box, transferring the grain to a fermentation tank for uniformly stirring when tasting slightly sweet and sour, fermenting for 27 hours in a closed manner at 24 ℃, and then adding the materials according to the proportion of 1: 3, adding filtered warm water at 28 ℃ in proportion, and fermenting again for 2d to obtain barley fermentation liquor; after filtration, the fermentation broth was transferred to a clean jar, and the ph detection data in the fermentation broth was 5.0. Adding the prepared and soaked Ganoderma residue solution, mixing, stirring, inoculating, sealing, fermenting at 27 deg.C for 30d to obtain Ganoderma material solution. The pH value of the Ganoderma material solution in the later fermentation is 4.0-5.0. And transferring to the next procedure after the fermentation is mature.
(4) Separating residue from liquid during distillation of Ganoderma wine, spreading fermentation residue on retort plate, keeping the initial air pressure at 0.14pa and the later air pressure at 0.2pa when the steam is uniform, distilling at 90 deg.C in the initial distillation retort, and maintaining the distillation time for 115min to obtain Ganoderma wine.
Example 4
(1) Pretreatment of raw materials: drying picked Ganoderma to remove impurities, drying until water content is 15 wt%, slicing, crushing into 0.9cm pieces, removing impurities, and sieving barley to remove impurities;
(2) preparing a ganoderma lucidum leaching solution: weighing 100kg of treated dry ganoderma lucidum slices obtained in the step (1) and warm water at 75 ℃ according to a material-liquid ratio of 1: 7 soaking for 240min, cooling to 40 ℃, adding activated cellulase according to 0.5 percent of soaked ganoderma lucidum residue liquid, performing enzymolysis for 2h, performing enzymolysis on fibers in ganoderma lucidum to a polysaccharide state, and performing enzymolysis on the fibers in ganoderma lucidum to a polysaccharide state according to a ratio of soaked ganoderma lucidum residue liquid to 500: adding lysozyme in the proportion of 1, and uniformly stirring to prepare a ganoderma lucidum leaching solution for later use; the pH value of the ganoderma lucidum raw material solution is measured to be 5.2.
(3) Barley fermentation and brewing: weighing 100kg of barley, cleaning, soaking for 12 hours, taking out, draining, steaming in a steamer for 30min, adding water to moisten the grain, wherein the outer part is hard and the inner part is soft, no core is generated in the inner part, steaming in the steamer for 55min after 92% of cracks, closing steam, taking out, spreading for cooling to 40 ℃; then adding distiller's yeast for two times, adjusting the temperature to 28 ℃, preserving heat and moisture, collecting the box for saccharification for 26 hours, transferring the grain to a fermentation tank for even stirring when tasting slightly sweet and sour, fermenting in a closed manner at 30 ℃ for 30 hours, and then adding the materials according to the proportion of 1: 3, adding filtered warm water at 28 ℃ in proportion, and fermenting for 3d again to obtain barley fermentation liquor; after filtration, the fermentation broth was transferred to a clean jar, and the ph detection data in the fermentation broth was 5.3. Adding the prepared and soaked Ganoderma residue solution, mixing, stirring, inoculating, sealing, fermenting at 27 deg.C for 30d to obtain Ganoderma material solution. The pH value of the Ganoderma material solution in the later fermentation is 4.0-5.0. And transferring to the next procedure after the fermentation is mature.
(4) Separating residue from liquid during distillation of Ganoderma wine, spreading fermentation residue on retort plate, keeping the initial air pressure at 0.14pa and the later air pressure at 0.2pa when the steam is uniform, and distilling at 85 deg.C in the initial distillation retort, and maintaining the distillation time for 120min to obtain Ganoderma wine.
In order to improve the quality of the ganoderma lucidum wine, the storage time of the ganoderma lucidum wine can be prolonged, the wine is distilled and picked to 60 degrees, the raw pulp wine is stored in a pottery for 3 months, the pulp is added to reduce the alcohol content to be suitable for the wine content, then the wine is stored for 8 months, and the finished product ganoderma lucidum wine is obtained after quality evaluation and blending.
In order to verify the effective components and pH value of the ganoderma lucidum wine brewed by the brewing method of the ganoderma lucidum wine, the ganoderma lucidum wine prepared in the embodiments 1-4 of the invention is tested, and the testing organization is the food testing and testing research institute in Jiangxi province. The results for examples 1-4 are as follows:
Claims (9)
1. the brewing method of the ganoderma lucidum wine is characterized by comprising the following steps:
s1 pretreatment of ganoderma lucidum raw material
(1) Drying Ganoderma, removing impurities, slicing, and crushing to obtain Ganoderma material;
(2) soaking the ganoderma lucidum raw material treated in the step (1) and 75 ℃ warm water for 30-240 min in a material-liquid ratio of 1:5-1:10 in parts by weight to obtain ganoderma lucidum residue liquid for later use;
(3) cooling the ganoderma lucidum residue liquid obtained in the step (2) to 40-42 ℃, adding activated cellulase according to 0.5 percent of the soaked ganoderma lucidum residue liquid, carrying out enzymolysis for 2-4 h, adding lysozyme according to the proportion of 500:1 of the soaked ganoderma lucidum residue liquid, and uniformly stirring to obtain the soaked ganoderma lucidum residue liquid for later use;
s2 preparation of barley fermentation broth
Sieving barley sorghum to remove impurities, and soaking the barley sorghum in purified water;
steaming the soaked barley sorghum for 30min, moistening the grain with water to ensure that the barley is cracked by more than 90%, draining, steaming again for 55min, cooling to 40 ℃ after the raw materials are steamed, and turning to the next process;
thirdly, adding Angel-brand composite biological distiller's yeast, collecting and saccharifying for 24-28h when the temperature is reduced to 26-28 ℃, fermenting for 24-30h in a sealed manner at 24-32 ℃ when grains taste slightly sweet and sour, and mixing the materials according to the proportion of 1: 3, adding filtered warm water at 28 ℃ into the mixture according to the proportion of the barley fermentation liquor, and fermenting the mixture for 2 to 3 days again to obtain barley fermentation liquor;
fourthly, filtering the barley fermentation liquor in the third step to obtain main fermentation liquor;
fifthly, adding the soaked ganoderma lucidum residue liquid prepared in the step (3) into the main fermentation liquid prepared in the step (iv), and sealing and fermenting to obtain ganoderma lucidum wine stock solution;
the weight ratio of the ganoderma lucidum soaking residue liquid to the ganoderma lucidum raw material in the step (1) is 1: 1.2-1: 1.5;
s3 distilling to obtain stock solution of Ganoderma wine.
2. The brewing method of ganoderma lucidum wine according to claim 1, wherein the step (1) is specifically as follows: drying Ganoderma to remove impurities, drying until the water content is 12 wt% -16 wt%, slicing and crushing, wherein the slicing and crushing process comprises pulverizing Ganoderma with high speed pulverizer, primarily selecting, sieving with 30-50 mesh sieve, and sieving with 0.5-1.0cm sieve to remove impurities to obtain Ganoderma raw material.
3. The method for brewing ganoderma lucidum wine according to claim 1, wherein the activation conditions in (3) are as follows: adding the cellulase into warm water according to 0.5% of the soaked ganoderma lucidum residue liquid, adding the sucrose into warm water according to 2% of the soaked ganoderma lucidum residue liquid, and activating for 15 min.
4. The method for brewing ganoderma lucidum wine according to claim 3, wherein the temperature of the warm water is 38 ℃.
5. The brewing method of ganoderma lucidum wine according to claim 1, wherein the consumption of Angel brand compound biological distiller's yeast in the third year is 0.4%, and the Angel brand compound biological distiller's yeast is obtained by uniformly stirring distiller's yeast, purified water and sucrose according to the ratio of 2:20:1, and activating for 15-30 min.
6. The method for brewing ganoderma lucidum wine according to claim 1, wherein the sealed fermentation time is 30 days, and the sealed fermentation temperature is 27 ℃.
7. The method for brewing ganoderma lucidum wine according to claim 1, wherein the ganoderma lucidum wine stock solution obtained in the fifth step is subjected to residue liquid filtration and then is subpackaged in a distillation retort, steam is opened, a cloud plate is covered, heads and tails are removed, and the ganoderma lucidum wine is obtained by a method of forward slow, moderate and post atmospheric distillation.
8. The brewing method of ganoderma lucidum wine as claimed in claim 7, wherein the distillation temperature in the retort is 75-105 ℃, the initial air pressure is 0.14pa, the later air pressure is 0.2pa, and the distillation time is 110-120 min.
9. The ganoderma lucidum wine brewed by the method for brewing ganoderma lucidum wine according to any one of claims 1 to 8.
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