CN112251315A - Cordyceps militaris wine and preparation method thereof - Google Patents
Cordyceps militaris wine and preparation method thereof Download PDFInfo
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- CN112251315A CN112251315A CN202011190073.3A CN202011190073A CN112251315A CN 112251315 A CN112251315 A CN 112251315A CN 202011190073 A CN202011190073 A CN 202011190073A CN 112251315 A CN112251315 A CN 112251315A
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- 241001264174 Cordyceps militaris Species 0.000 title claims abstract description 87
- 235000014101 wine Nutrition 0.000 title claims abstract description 60
- 238000002360 preparation method Methods 0.000 title claims abstract description 9
- 235000007164 Oryza sativa Nutrition 0.000 claims abstract description 19
- 235000009566 rice Nutrition 0.000 claims abstract description 19
- -1 compound amino acid Chemical class 0.000 claims abstract description 17
- 235000015097 nutrients Nutrition 0.000 claims abstract description 16
- 239000000126 substance Substances 0.000 claims abstract description 16
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 14
- 239000000843 powder Substances 0.000 claims abstract description 13
- 150000003839 salts Chemical class 0.000 claims abstract description 13
- 241000255789 Bombyx mori Species 0.000 claims abstract description 12
- 238000000034 method Methods 0.000 claims abstract description 7
- 240000007594 Oryza sativa Species 0.000 claims abstract 5
- 239000011521 glass Substances 0.000 claims description 42
- 238000012258 culturing Methods 0.000 claims description 21
- 241000723382 Corylus Species 0.000 claims description 15
- 235000007466 Corylus avellana Nutrition 0.000 claims description 15
- 238000004140 cleaning Methods 0.000 claims description 14
- 230000001954 sterilising effect Effects 0.000 claims description 14
- 244000055346 Paulownia Species 0.000 claims description 13
- 238000009423 ventilation Methods 0.000 claims description 9
- 235000008331 Pinus X rigitaeda Nutrition 0.000 claims description 8
- 241000018646 Pinus brutia Species 0.000 claims description 8
- 235000011613 Pinus brutia Nutrition 0.000 claims description 8
- 235000001543 Corylus americana Nutrition 0.000 claims description 7
- 238000001816 cooling Methods 0.000 claims description 7
- 238000001035 drying Methods 0.000 claims description 7
- 230000003203 everyday effect Effects 0.000 claims description 7
- 238000004659 sterilization and disinfection Methods 0.000 claims description 7
- 235000012054 meals Nutrition 0.000 claims description 6
- 125000003118 aryl group Chemical group 0.000 claims description 3
- 239000000203 mixture Substances 0.000 claims description 3
- 230000000694 effects Effects 0.000 abstract description 22
- 230000002045 lasting effect Effects 0.000 abstract description 2
- 240000002834 Paulownia tomentosa Species 0.000 abstract 1
- WQGWDDDVZFFDIG-UHFFFAOYSA-N pyrogallol Chemical compound OC1=CC=CC(O)=C1O WQGWDDDVZFFDIG-UHFFFAOYSA-N 0.000 description 22
- 239000000243 solution Substances 0.000 description 19
- 102000019197 Superoxide Dismutase Human genes 0.000 description 18
- 108010012715 Superoxide dismutase Proteins 0.000 description 18
- 241000209094 Oryza Species 0.000 description 14
- 230000000052 comparative effect Effects 0.000 description 14
- 229940079877 pyrogallol Drugs 0.000 description 11
- 230000036541 health Effects 0.000 description 6
- 238000012360 testing method Methods 0.000 description 6
- 238000006701 autoxidation reaction Methods 0.000 description 5
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 description 4
- OWVNHBRJANEEKY-UHFFFAOYSA-N 2-amino-2-(hydroxymethyl)propane-1,3-diol;2-[2-[bis(carboxymethyl)amino]ethyl-(carboxymethyl)amino]acetic acid;hydrochloride Chemical compound Cl.OCC(N)(CO)CO.OC(=O)CN(CC(O)=O)CCN(CC(O)=O)CC(O)=O OWVNHBRJANEEKY-UHFFFAOYSA-N 0.000 description 3
- JPVYNHNXODAKFH-UHFFFAOYSA-N Cu2+ Chemical compound [Cu+2] JPVYNHNXODAKFH-UHFFFAOYSA-N 0.000 description 3
- 102000004190 Enzymes Human genes 0.000 description 3
- 108090000790 Enzymes Proteins 0.000 description 3
- PTFCDOFLOPIGGS-UHFFFAOYSA-N Zinc dication Chemical compound [Zn+2] PTFCDOFLOPIGGS-UHFFFAOYSA-N 0.000 description 3
- 239000007853 buffer solution Substances 0.000 description 3
- 230000008859 change Effects 0.000 description 3
- 238000006243 chemical reaction Methods 0.000 description 3
- 229910001431 copper ion Inorganic materials 0.000 description 3
- 230000003287 optical effect Effects 0.000 description 3
- 239000000523 sample Substances 0.000 description 3
- 230000003712 anti-aging effect Effects 0.000 description 2
- 150000002500 ions Chemical class 0.000 description 2
- 239000007788 liquid Substances 0.000 description 2
- 238000002156 mixing Methods 0.000 description 2
- 238000007254 oxidation reaction Methods 0.000 description 2
- 239000002994 raw material Substances 0.000 description 2
- 239000011780 sodium chloride Substances 0.000 description 2
- 230000000087 stabilizing effect Effects 0.000 description 2
- 239000006228 supernatant Substances 0.000 description 2
- 238000010998 test method Methods 0.000 description 2
- QKNYBSVHEMOAJP-UHFFFAOYSA-N 2-amino-2-(hydroxymethyl)propane-1,3-diol;hydron;chloride Chemical compound Cl.OCC(N)(CO)CO QKNYBSVHEMOAJP-UHFFFAOYSA-N 0.000 description 1
- 241000628997 Flos Species 0.000 description 1
- QPCDCPDFJACHGM-UHFFFAOYSA-N N,N-bis{2-[bis(carboxymethyl)amino]ethyl}glycine Chemical compound OC(=O)CN(CC(O)=O)CCN(CC(=O)O)CCN(CC(O)=O)CC(O)=O QPCDCPDFJACHGM-UHFFFAOYSA-N 0.000 description 1
- 239000007983 Tris buffer Substances 0.000 description 1
- 239000002253 acid Substances 0.000 description 1
- 239000004480 active ingredient Substances 0.000 description 1
- 239000003674 animal food additive Substances 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 239000000872 buffer Substances 0.000 description 1
- 239000003153 chemical reaction reagent Substances 0.000 description 1
- 230000007547 defect Effects 0.000 description 1
- 239000008367 deionised water Substances 0.000 description 1
- 229910021641 deionized water Inorganic materials 0.000 description 1
- 238000007865 diluting Methods 0.000 description 1
- 238000003028 enzyme activity measurement method Methods 0.000 description 1
- 239000000706 filtrate Substances 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 230000006872 improvement Effects 0.000 description 1
- 230000002401 inhibitory effect Effects 0.000 description 1
- 239000013067 intermediate product Substances 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 229960003330 pentetic acid Drugs 0.000 description 1
- 230000008569 process Effects 0.000 description 1
- 238000012545 processing Methods 0.000 description 1
- 239000010453 quartz Substances 0.000 description 1
- 239000012898 sample dilution Substances 0.000 description 1
- 239000012488 sample solution Substances 0.000 description 1
- 238000005070 sampling Methods 0.000 description 1
- VYPSYNLAJGMNEJ-UHFFFAOYSA-N silicon dioxide Inorganic materials O=[Si]=O VYPSYNLAJGMNEJ-UHFFFAOYSA-N 0.000 description 1
- 238000006467 substitution reaction Methods 0.000 description 1
- 230000001502 supplementing effect Effects 0.000 description 1
- LENZDBCJOHFCAS-UHFFFAOYSA-N tris Chemical compound OCC(N)(CO)CO LENZDBCJOHFCAS-UHFFFAOYSA-N 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
- C12G3/05—Preparation of other alcoholic beverages by mixing, e.g. for preparation of liqueurs with health-improving ingredients, e.g. flavonoids, flavones, polyphenols or polysaccharides
-
- A—HUMAN NECESSITIES
- A01—AGRICULTURE; FORESTRY; ANIMAL HUSBANDRY; HUNTING; TRAPPING; FISHING
- A01G—HORTICULTURE; CULTIVATION OF VEGETABLES, FLOWERS, RICE, FRUIT, VINES, HOPS OR SEAWEED; FORESTRY; WATERING
- A01G18/00—Cultivation of mushrooms
-
- A—HUMAN NECESSITIES
- A01—AGRICULTURE; FORESTRY; ANIMAL HUSBANDRY; HUNTING; TRAPPING; FISHING
- A01G—HORTICULTURE; CULTIVATION OF VEGETABLES, FLOWERS, RICE, FRUIT, VINES, HOPS OR SEAWEED; FORESTRY; WATERING
- A01G18/00—Cultivation of mushrooms
- A01G18/20—Culture media, e.g. compost
-
- A—HUMAN NECESSITIES
- A01—AGRICULTURE; FORESTRY; ANIMAL HUSBANDRY; HUNTING; TRAPPING; FISHING
- A01G—HORTICULTURE; CULTIVATION OF VEGETABLES, FLOWERS, RICE, FRUIT, VINES, HOPS OR SEAWEED; FORESTRY; WATERING
- A01G18/00—Cultivation of mushrooms
- A01G18/40—Cultivation of spawn
-
- 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
- C12G3/05—Preparation of other alcoholic beverages by mixing, e.g. for preparation of liqueurs with health-improving ingredients, e.g. flavonoids, flavones, polyphenols or polysaccharides
- C12G3/055—Preparation of other alcoholic beverages by mixing, e.g. for preparation of liqueurs with health-improving ingredients, e.g. flavonoids, flavones, polyphenols or polysaccharides extracted from plants
Abstract
The invention provides cordyceps militaris wine which comprises the following substances in parts by weight: 0.2-1 part of mulberry silkworm chrysalis powder, 0.5-1 part of compound amino acid nutrient solution, 10-20 parts of rice, 0.05-0.08 part of cordyceps militaris strain, 60 parts of white spirit, 0.1-0.5 part of paulownia flower, 0.1-0.5 part of nut kernel, 0.2 part of salt and 30 parts of water. The invention also provides a preparation method of the cordyceps militaris wine. The method has the advantages of good cordyceps militaris cultivating effect, good hypha growth condition and lasting effective components of cordyceps militaris wine.
Description
Technical Field
The invention relates to the technical field of production and processing of health-care wine, and particularly relates to cordyceps militaris wine and a preparation method thereof.
Background
Along with the continuous improvement of living standard of people, people put forward higher requirements on health care wine. The nutritional value and the medicinal value of the cordyceps militaris are high, and in recent years, a plurality of health-care wines which take the cordyceps militaris as a raw material appear. However, in most cases, the cordyceps militaris wine on the market has poor cultivation effect of cordyceps militaris seeds, low content of mycelia and few effective components of cordyceps militaris, so that the health-care effect of the cordyceps militaris wine is not obvious.
Disclosure of Invention
Aiming at the defects in the prior art, the invention provides cordyceps militaris wine and a preparation method thereof, and solves the problems that in the prior art, cordyceps militaris seeds are poor in cultivation effect, low in hypha content and few in active ingredients of cordyceps militaris, so that the health-care effect of cordyceps militaris wine is not obvious.
The technical purpose of the invention is realized by the following technical scheme:
the cordyceps militaris wine comprises the following substances in parts by weight: 0.2-1 part of mulberry silkworm chrysalis powder, 0.5-1 part of compound amino acid nutrient solution, 10-20 parts of rice, 0.05-0.08 part of cordyceps militaris strain, 60 parts of white spirit, 0.1-0.5 part of paulownia flower, 0.1-0.5 part of nut kernel, 0.2 part of salt and 30 parts of water.
Further, the white spirit is strong-flavor white spirit.
Further, the nut kernel is hazelnut or pine nut.
Further, the compound amino acid nutrient solution is a food-grade compound amino acid nutrient solution.
Further, the feed additive comprises the following substances in parts by weight: 0.6 of mulberry silkworm chrysalis powder, 0.7 of food-grade compound amino acid nutrient solution, 15 of rice, 0.07 of cordyceps militaris strain, 60 of strong aromatic Chinese liquor, 0.3 of paulownia flower, 0.5 of hazelnut, 0.2 of salt and 30 of water.
The invention also provides a preparation method of the cordyceps militaris wine, which comprises the following steps:
s1, cleaning the glass bottle serving as the wine bottle, drying at 130 ℃ and sterilizing to obtain a pretreated glass bottle;
s2, cleaning rice, adding the cleaned rice into a pretreated glass bottle, adding mulberry silkworm chrysalis meal, hazelnuts, paulownia flowers and food-grade compound amino acid nutrient solution into the pretreated glass bottle, and standing for 24 hours at 23-26 ℃;
s3, adding water into the pre-treated glass bottle after standing, performing high-temperature sterilization treatment on the pre-treated glass bottle at 130 ℃ for 1 hour, naturally cooling to room temperature, and adding salt to obtain a culture bottle;
s4, inoculating Cordyceps militaris strains into a culture bottle, and culturing at 20-25 deg.C under constant temperature, no light and ventilation for 15 days until Cordyceps militaris mycelia grow mature;
s5, after culturing for 15 days at constant temperature, illuminating for 24 hours for 4 weeks under the condition of humidity of 90, ventilating for 2 times every day for 30 minutes each time to ensure that the cordyceps militaris sporocarp grows mature and grows spore powder, and finishing culturing;
s6, filling white spirit into the culture bottle to obtain the cordyceps militaris wine.
Further, the ventilation amount in step S4 and step S5 is 0.3-0.8L/min.
The invention has the following beneficial effects:
1. the cordyceps militaris wine is added with paulownia flower components, and a special preparation method is adopted, so that cordyceps militaris hyphae can grow rapidly, and the quality of the cordyceps militaris hyphae is improved.
2. The invention adds hazelnut or pine nut into the cordyceps militaris wine, and the hazelnut and the pine nut contain abundant copper ions and zinc ions. Superoxide dismutase (SOD) in Cordyceps militaris forms a coordination structure with zinc ions and copper ions in hazelnut or pine nut, and is used for jointly stabilizing the SOD structure, so that the Cordyceps militaris wine has more obvious health care effect and more lasting health care effect.
3. The addition of 0.2 weight part of salt into the cordyceps militaris wine can improve the ion concentration and effectively improve and maintain the activity of SOD.
Detailed Description
The technical solution of the present invention will be further described with reference to examples and comparative examples.
Example 1:
the cordyceps militaris wine comprises the following substances in parts by weight:
example 2:
the cordyceps militaris wine comprises the following substances in parts by weight:
example 3:
the cordyceps militaris wine comprises the following substances in parts by weight:
example 4:
the cordyceps militaris wine comprises the following substances in parts by weight:
example 5:
the cordyceps militaris wine comprises the following substances in parts by weight:
example 6:
the cordyceps militaris wine comprises the following substances in parts by weight:
example 7:
the cordyceps militaris wine comprises the following substances in parts by weight:
the cordyceps militaris wine of examples 1-7 is prepared as follows:
s1, cleaning the glass bottle serving as the wine bottle, drying at 130 ℃ and sterilizing to obtain a pretreated glass bottle;
s2, cleaning rice, adding the cleaned rice into a pretreated glass bottle, adding mulberry silkworm chrysalis meal, hazelnuts, paulownia flowers and food-grade compound amino acid nutrient solution into the pretreated glass bottle, and standing for 24 hours at 23-26 ℃;
s3, adding water into the pre-treated glass bottle after standing, performing high-temperature sterilization treatment on the pre-treated glass bottle at 130 ℃ for 1 hour, naturally cooling to room temperature, and adding salt to obtain a culture bottle;
s4, inoculating Cordyceps militaris strains into a culture bottle, and culturing at 20-25 deg.C under constant temperature, no light and ventilation for 15 days until Cordyceps militaris mycelia grow mature;
s5, after culturing for 15 days at constant temperature, illuminating for 24 hours for 4 weeks under the condition of humidity of 90, ventilating for 2 times every day for 30 minutes each time to ensure that the cordyceps militaris sporocarp grows mature and grows spore powder, and finishing culturing;
s6, filling white spirit into the culture bottle to obtain the cordyceps militaris wine.
Example 8:
the cordyceps militaris wine comprises the following substances in parts by weight:
the cordyceps militaris wine of example 8 is prepared as follows:
s1, cleaning the glass bottle serving as the wine bottle, drying at 130 ℃ and sterilizing to obtain a pretreated glass bottle;
s2, cleaning rice, adding the cleaned rice into a pretreated glass bottle, adding mulberry silkworm chrysalis meal, pine nuts, paulownia flowers and food-grade compound amino acid nutrient solution into the pretreated glass bottle, and standing for 24 hours at 23-26 ℃;
s3, adding water into the pre-treated glass bottle after standing, performing high-temperature sterilization treatment on the pre-treated glass bottle at 130 ℃ for 1 hour, naturally cooling to room temperature, and adding salt to obtain a culture bottle;
s4, inoculating Cordyceps militaris strains into a culture bottle, and culturing at 20-25 deg.C under constant temperature, no light and ventilation for 15 days until Cordyceps militaris mycelia grow mature;
s5, after culturing for 15 days at constant temperature, illuminating for 24 hours for 4 weeks under the condition of humidity of 90, ventilating for 2 times every day for 30 minutes each time to ensure that the cordyceps militaris sporocarp grows mature and grows spore powder, and finishing culturing;
s6, filling white spirit into the culture bottle to obtain the cordyceps militaris wine.
Comparative example 1:
the cordyceps militaris wine comprises the following substances in parts by weight:
the cordyceps militaris wine of comparative example 1 is prepared according to the following steps:
s1, cleaning the glass bottle serving as the wine bottle, drying at 130 ℃ and sterilizing to obtain a pretreated glass bottle;
s2, cleaning rice, adding the cleaned rice into a pretreated glass bottle, adding mulberry silkworm chrysalis meal, hazelnuts and food-grade compound amino acid nutrient solution into the pretreated glass bottle, and standing for 24 hours at 23-26 ℃;
s3, adding water into the pre-treated glass bottle after standing, performing high-temperature sterilization treatment on the pre-treated glass bottle at 130 ℃ for 1 hour, naturally cooling to room temperature, and adding salt to obtain a culture bottle;
s4, inoculating Cordyceps militaris strains into a culture bottle, and culturing at 20-25 deg.C under constant temperature, no light and ventilation for 15 days until Cordyceps militaris mycelia grow mature;
s5, after culturing for 15 days at constant temperature, illuminating for 24 hours for 4 weeks under the condition of humidity of 90, ventilating for 2 times every day for 30 minutes each time to ensure that the cordyceps militaris sporocarp grows mature and grows spore powder, and finishing culturing;
s6, filling white spirit into the culture bottle to obtain the cordyceps militaris wine.
Comparative example 2:
the cordyceps militaris wine comprises the following substances in parts by weight:
the cordyceps militaris wine of comparative example 2 is prepared by the following steps:
s1, cleaning the glass bottle serving as the wine bottle, drying at 130 ℃ and sterilizing to obtain a pretreated glass bottle;
s2, cleaning rice, adding the cleaned rice into a pretreated glass bottle, adding mulberry silkworm chrysalis meal, hazelnuts, paulownia flowers and food-grade compound amino acid nutrient solution into the pretreated glass bottle, and standing for 24 hours at 23-26 ℃;
s3, adding water into the pre-treated glass bottle after standing, performing high-temperature sterilization treatment on the pre-treated glass bottle at 130 ℃ for 1 hour, and naturally cooling to room temperature to obtain a culture bottle;
s4, inoculating Cordyceps militaris strains into a culture bottle, and culturing at 20-25 deg.C under constant temperature, no light and ventilation for 15 days until Cordyceps militaris mycelia grow mature;
s5, after culturing for 15 days at constant temperature, illuminating for 24 hours for 4 weeks under the condition of humidity of 90, ventilating for 2 times every day for 30 minutes each time to ensure that the cordyceps militaris sporocarp grows mature and grows spore powder, and finishing culturing;
s6, filling white spirit into the culture bottle to obtain the cordyceps militaris wine.
Comparative example 3:
the cordyceps militaris wine comprises the following substances in parts by weight:
the cordyceps militaris wine of comparative example 3 is prepared according to the following steps:
s1, cleaning the glass bottle serving as the wine bottle, drying at 130 ℃ and sterilizing to obtain a pretreated glass bottle;
s2, cleaning rice, adding the cleaned rice into a pretreated glass bottle, adding mulberry silkworm chrysalis powder, paulownia flower and food-grade compound amino acid nutrient solution into the pretreated glass bottle, and standing for 24 hours at 23-26 ℃;
s3, adding water into the pre-treated glass bottle after standing, performing high-temperature sterilization treatment on the pre-treated glass bottle at 130 ℃ for 1 hour, naturally cooling to room temperature, and adding salt to obtain a culture bottle;
s4, inoculating Cordyceps militaris strains into a culture bottle, and culturing at 20-25 deg.C under constant temperature, no light and ventilation for 15 days until Cordyceps militaris mycelia grow mature;
s5, after culturing for 15 days at constant temperature, illuminating for 24 hours for 4 weeks under the condition of humidity of 90, ventilating for 2 times every day for 30 minutes each time to ensure that the cordyceps militaris sporocarp grows mature and grows spore powder, and finishing culturing;
s6, filling white spirit into the culture bottle to obtain the cordyceps militaris wine.
And (3) experimental test:
testing one: influence of flos Paulowniae on the growth of hypha
When examples 1 to 8 and comparative examples 1 to 3 were prepared, the growth of hyphae in step S4 was observed and the growth rate of hyphae was measured, and the results are shown in Table 1 below:
TABLE 1 hypha growth observation table
As can be seen from the above table, in comparative example 1, the growth of the mycelia is short and sparse, and the average growth rate is the slowest, and thus it is understood that the growth of the mycelia is well promoted by the paulownia flower, and the growth of the mycelia is the best when the weight part of the paulownia flower is 0.3.
And (2) testing: influence of raw material components on activity of anti-aging health-care components of cordyceps militaris wine
And (3) experimental test:
1. reagent and apparatus
(1) Pyrogallol solution: 142mg of pyrogallol were dissolved in 10mmol/L HCl and brought to a volume of 25ml, and refrigerated in a brown flask.
(2) Tris-HCl-EDTA buffer: measuring 150ml of 0.5mol/L Tris and 91.7ml of 500mmol/L HCl, supplementing 15ml of 100mmol/L diethylenetriaminepentaacetic acid, finally diluting to 1.5L with deionized water, and adjusting the pH value to obtain 50mmol/L Tris-HCL buffer solution with pH of 8.2.
2. Sample (I)
50ml of the supernatant liquid obtained in examples 1 to 8 and comparative examples 1 to 3 was taken, and the volume of the supernatant liquid was adjusted to 100ml with water and filtered to obtain a filtrate for later use.
3. Principle of
Pyrogallol is stable in an acid environment, but can undergo an autoxidation reaction in a weak base environment, and only one electron is accepted by the pyrogallol during autoxidation to generate a superoxide anion free radical (O)2+O2-) And in the autoxidation process of the same, a colored intermediate product is generated at a certain rate, and the SOD can convert O into2-Disproportionating and decomposing into H2O2And O2Thereby inhibiting the autoxidation rate of pyrogallol. Whereby O can be decomposed according to SOD2-The activity of SOD (SOD activity unit is obtained when 50% of the reaction rate is inhibited by SOD in reaction solution per minute) is indirectly calculated.
4. Test method
(1) And (3) measuring the self-oxidation rate of the pyrogallol, namely taking 4.5ml of Tris-HCl-EDTA buffer solution with the pH value of 8.2 into a 10ml colorimetric tube, keeping the temperature at 25 ℃ for 10min, adding 10 mu L of 45mmol/L pyrogallol solution with the constant temperature at 25 ℃, uniformly mixing, and rapidly measuring the photometric density value at 325nm wavelength in a 1cm quartz cuvette. The optical density value is measured every 30s for 4min, and the auto-oxidation rate ODA/min of the pyrogallol is calculated.
(2) And (3) measuring the SOD activity, namely taking 4.5ml of Tris-HCl-EDTA buffer solution with the pH value of 8.2 into a 10ml colorimetric tube, keeping the temperature of 25 ℃ constant for 10min, adding 10ml of SOD composition sample solution which is kept at the constant temperature of 25 ℃, quickly mixing uniformly, measuring the density value at the wavelength of 325nm, measuring for 4min once in 30s, and calculating the change rate ODB/min of the optical density value.
(3) Enzyme activity was calculated according to the following formula:
V1total volume of reaction solution, ml
V2Determining the sample volume, ml
n- -sample dilution factor
ODAAutoxidation rate of pyrogallol
ODBRate of change of optical density value of sample
The anti-aging health care component activity of the cordyceps militaris wine, namely the SOD activity, is measured by adopting a test method of a trace pyrogallol method.
According to the method, multiple groups of cordyceps militaris wine test samples are prepared, sampling is carried out at regular intervals, SOD activity is respectively tested by a trace pyrogallol method (325nm), and digital change of unit enzyme activity is observed.
The unit enzyme activity (U/ml) test results are shown in Table 2 below:
TABLE 2 enzyme activity measurement tables for examples 1 to 8 and comparative examples 1 to 3 units (unit: U/ml)
As can be seen from table 2, the salt was not added in comparative example 2, and it can be seen from comparison between comparative example 2 and example 3 that the sodium chloride solution also plays an important role, and the addition of 0.2 parts by weight of sodium chloride can increase the ion concentration and stabilize the spatial structure of SOD. It can be seen from comparison between example 3 and example 6 that hazelnuts have a better stabilizing effect on the activity of SOD than pine nuts. Through examples 3-5 and comparative example 3, it can be seen that superoxide dismutase (SOD) in Cordyceps militaris forms a coordination structure with zinc ions and copper ions in hazelnuts or pine nuts to jointly stabilize the structure of SOD, so that the health care effect of Cordyceps militaris wine is more obvious and the health care effect is more durable, and the longer the addition amount of hazelnuts in the components is, the longer the duration of SOD activity is.
Finally, the above embodiments are only for illustrating the technical solutions of the present invention and not for limiting, although the present invention has been described in detail with reference to the preferred embodiments, it should be understood by those skilled in the art that modifications or equivalent substitutions may be made to the technical solutions of the present invention without departing from the spirit and scope of the technical solutions of the present invention, and all of them should be covered in the claims of the present invention.
Claims (7)
1. A cordyceps militaris wine is characterized in that: the composition comprises the following substances in parts by weight: 0.2-1 part of mulberry silkworm chrysalis powder, 0.5-1 part of compound amino acid nutrient solution, 10-20 parts of rice, 0.05-0.08 part of cordyceps militaris strain, 60 parts of white spirit, 0.1-0.5 part of paulownia flower, 0.1-0.5 part of nut kernel, 0.2 part of salt and 30 parts of water.
2. The cordyceps militaris wine of claim 1, wherein: the white spirit is strong aromatic white spirit.
3. The cordyceps militaris wine as claimed in claim 2, wherein: the nut kernel is hazelnut or pine nut.
4. The cordyceps militaris wine of claim 3, wherein: the compound amino acid nutrient solution is a food-grade compound amino acid nutrient solution.
5. The cordyceps militaris wine of claim 4, wherein: the composition comprises the following substances in parts by weight: 0.6 of mulberry silkworm chrysalis powder, 0.7 of food-grade compound amino acid nutrient solution, 15 of rice, 0.07 of cordyceps militaris strain, 60 of strong aromatic Chinese liquor, 0.3 of paulownia flower, 0.5 of hazelnut, 0.2 of salt and 30 of water.
6. A preparation method of cordyceps militaris wine is characterized by comprising the following steps: the preparation method comprises the following steps:
s1, cleaning the glass bottle serving as the wine bottle, drying at 130 ℃ and sterilizing to obtain a pretreated glass bottle;
s2, cleaning rice, adding the cleaned rice into a pretreated glass bottle, adding mulberry silkworm chrysalis meal, hazelnuts, paulownia flowers and food-grade compound amino acid nutrient solution into the pretreated glass bottle, and standing for 24 hours at 23-26 ℃;
s3, adding water into the pre-treated glass bottle after standing, performing high-temperature sterilization treatment on the pre-treated glass bottle at 130 ℃ for 1 hour, naturally cooling to room temperature, and adding salt to obtain a culture bottle;
s4, inoculating Cordyceps militaris strains into a culture bottle, and culturing at 20-25 deg.C under constant temperature, no light and ventilation until Cordyceps militaris mycelia grow mature;
s5, after culturing for 15 days at constant temperature, illuminating for 24 hours for 4 weeks under the condition of humidity of 90, ventilating for 2 times every day for 30 minutes each time to ensure that the cordyceps militaris sporocarp grows mature and grows spore powder, and finishing culturing;
s6, filling white spirit into the culture bottle to obtain the cordyceps militaris wine.
7. The method for preparing cordyceps militaris wine according to claim 6, wherein the method comprises the following steps: the ventilation amount in step S4 and step S5 is 0.3-0.8L/min.
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