CN113980757A - Method for preparing phellinus igniarius beer - Google Patents
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- CN113980757A CN113980757A CN202111502171.0A CN202111502171A CN113980757A CN 113980757 A CN113980757 A CN 113980757A CN 202111502171 A CN202111502171 A CN 202111502171A CN 113980757 A CN113980757 A CN 113980757A
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- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12C—BEER; PREPARATION OF BEER BY FERMENTATION; PREPARATION OF MALT FOR MAKING BEER; PREPARATION OF HOPS FOR MAKING BEER
- C12C5/00—Other raw materials for the preparation of beer
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- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12C—BEER; PREPARATION OF BEER BY FERMENTATION; PREPARATION OF MALT FOR MAKING BEER; PREPARATION OF HOPS FOR MAKING BEER
- C12C7/00—Preparation of wort
- C12C7/04—Preparation or treatment of the mash
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- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
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- C12N1/00—Microorganisms, e.g. protozoa; Compositions thereof; Processes of propagating, maintaining or preserving microorganisms or compositions thereof; Processes of preparing or isolating a composition containing a microorganism; Culture media therefor
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Abstract
A method for preparing Phellinus linteus beer comprises adding Phellinus linteus fermentation broth as additive in malt preparation stage and wort preparation stage, wherein the additive added in malt preparation stage is 1-10% of total weight of fructus Hordei vulgaris, adding above additive in malt to be gelatinized in wort preparation stage, the additive is 2-10% of the weight of fructus Hordei Germinatus to be gelatinized, and Phellinus linteus fermentation broth is culture medium of Phellinus linteus fermentation broth, inoculating conventional Phellinus linteus, shaking flask, culturing and fermenting. The method for preparing the phellinus igniarius beer adopts the phellinus igniarius fermentation liquor as the main nutrient solution, simultaneously, the traditional Chinese medicine nutrient components of the phellinus igniarius fermentation liquor are also in the drink wine, and the active ingredients of the phellinus igniarius and the active ingredients of the traditional Chinese medicine are dissolved in the wine through multiple biochemical reactions, so that the phellinus igniarius beer is beneficial to absorption and utilization of a human body, and can enhance the immunity of the human body after being drunk for a long time in a proper amount.
Description
Technical Field
The invention relates to the technical field of beverage preparation.
Background
The beer is an alcoholic beverage brewed by using wheat malt and barley malt as main raw materials, adding hops, performing liquid gelatinization and saccharification, and performing liquid fermentation. The production process of the beer comprises the following steps: preparing wheat, saccharifying and fermenting. Wherein the malting process comprises the following steps: the barley enters a wheat soaking tank for wheat washing, absorbs water, then enters a germination box for germination to form green malt, the green malt enters a drying tower for drying, and the root of the green malt is removed by a root remover to form the finished product malt. The saccharification working procedure comprises the following steps: gelatinizing, saccharifying, adding hops, boiling, cooling, separating, heating malt and water in gelatinizing pot, and boiling by natural acid to convert insoluble starch and protein into soluble malt extract called "wort", adding hops and soup to wort, and boiling. The fermentation process comprises the following steps: the cooled wort is fermented by the addition of brewer's yeast.
Phellinus linteus is Phellinus linteus of Phellinus, is a precious perennial large medicinal fungus, and is also named as herba Taxilli, ramulus Mori ministerial, ramulus Mori, gallus Domesticus, HUSUN YANG, Phellinus linteus Zizania, Phellinus linteus mushroom, etc. Phellinus linteus is one of traditional Chinese medicinal materials in China, the medicinal use is firstly collected in Li Shizhen Ben Cao gang mu, the property is sweet and mild, the taste is bitter, the taste is pungent, the Phellinus linteus belongs to liver and bladder channels, the Phellinus linteus is a medicinal large fungus with higher anticancer efficiency, and the Phellinus linteus has important application value in the field of medicine and is called forest gold in the name of America. Traditionally, the active ingredients of phellinus igniarius are extracted from sporocarp, but are limited by the particularity and complexity of physiology and external environmental conditions, the phellinus igniarius forms few sporocarp in nature, and particularly, the formation of usable sporocarp requires many years, the artificial cultivation difficulty is high, and the resources are deficient. Therefore, the development and utilization of phellinus igniarius are also limited, and the cultivation of phellinus igniarius mycelia by using a liquid fermentation technology becomes a research hotspot, but the effective active ingredients of crude polysaccharides, crude flavones and crude triterpenes with antioxidant and antitumor effects in the liquid fermentation are lower than those of fruit bodies.
Cistanche salsa is a parasitic plant parasitic on the root of haloxylon ammodendron in desert, absorbs nutrients and water from haloxylon ammodendron hosts, has the reputation of desert ginseng, has high medicinal value, is a traditional famous and precious Chinese medicinal material, and has the effects of tonifying kidney yang, benefiting essence and blood, moistening intestinal tracts and the like. It is mainly used for treating kidney yang deficiency, impotence due to deficiency of essence and blood, spermatorrhea, turbid urine, frequent micturition, dribbling urination, lumbago, leg weakness, tinnitus, blurred vision, menstrual cycle, infertility due to cold womb, constipation due to intestinal dryness, etc.
Cynomorium songaricum belongs to perennial fleshy parasitic herb, has no chlorophyll, is reddish brown in whole plant, is mostly buried in sand, has Cynomorium songaricum buds with different sizes on parasitic roots, is approximately spherical at the beginning, becomes oval or long cylindrical after, and has a plurality of fibrous roots and fallen flaky leaves. It has effects of invigorating kidney, replenishing vital essence, moistening dryness, and can be used for treating sexual impotence, spermatorrhea, soreness of waist and knees, constipation due to intestinal dryness, paralysis, and sexual hypofunction.
The fruits and leaves of Chinese wolfberry (called as medlar) are neutral in nature and sweet in flavor, and enter liver, kidney and lung meridians. It has effects in nourishing liver, replenishing kidney essence, moistening lung, tonifying deficiency, replenishing vital essence, clearing away heat, and improving eyesight.
Mulberry, a family of Moraceae, the near-ripe, dried ear of mulberry. Is cold in nature and sweet in taste, has the functions of tonifying liver and kidney, nourishing yin and blood, and is mainly used for treating dizziness and tinnitus, palpitation and insomnia, intestinal dryness and constipation and the like.
Herba Epimedii is used for treating sexual impotence, premature ejaculation, soreness of waist, skelalgia, numbness of limbs, hemiplegia, neurasthenia, amnesia, tinnitus, and blurred vision. Epimedium herb is pungent, sweet and warm in flavor and acts on the liver and kidney meridians. Is an essential herb for nourishing life gate, benefiting vital essence and qi, strengthening bones and muscles, tonifying kidney and strengthening yang, and is clinically used for treating impotence and impotence, spermatorrhea, premature ejaculation, urinary incontinence, infertility of women and other symptoms. Modern researches show that epimedium contains icariin, volatile oil, ceryl alcohol, phytosterol, tannin, vitamin E and other components. Can excite sexual function, and promote semen secretion for animals. It also has blood pressure lowering (peripheral vasodilation inducing), blood glucose lowering, diuretic, antitussive, expectorant, and vitamin E-like effects. Pharmacological experimental research shows that epimedium can increase blood flow of heart and cerebral vessels, promote hemopoiesis, immunity and bone metabolism, and has the functions of resisting senility, resisting tumor, etc.
The prepared rehmannia root has the main functions of nourishing yin and enriching blood. It is indicated for deficiency of yin and blood, atrophy and weakness of waist and knees, fatigue, cough, steaming bone, spermatorrhea, metrorrhagia, menoxenia, diabetes, scanty urine, deafness, blurred vision, etc.
The existing functional wine has the disadvantages of less nutrient components, low nutrient concentration, poor taste, poor anticancer efficiency and poor immune effect. The invention aims to solve the problems that the traditional Chinese medicine components are dissolved in the liquor together to increase the nutrient content of the beer and the medicinal function.
Disclosure of Invention
In order to solve the problem of few nutrient components of the traditional beer, the invention provides a method for preparing phellinus igniarius beer so as to increase the nutrient components and medicinal functions of the beer.
The technical scheme adopted by the invention for realizing the purpose is as follows: a method for preparing Phellinus linteus beer comprises adding Phellinus linteus fermentation broth as additive in malt preparation stage and wort preparation stage, wherein the additive added in malt preparation stage is 1-10-4% of total weight of fructus Hordei vulgaris, adding above additive in malt to be gelatinized in wort preparation stage, the additive is 2-10% of total weight of fructus Hordei Germinatus to be gelatinized, and Phellinus linteus fermentation broth is obtained by inoculating Phellinus linteus fermentation broth culture medium into conventional Phellinus linteus shake flask, culturing and fermenting.
The formula of the phellinus igniarius fermentation liquid culture medium is as follows: 100-150 g of phellinus igniarius is added into every 1000 ml of water.
The culture medium formula of the phellinus igniarius fermentation liquid also comprises: 10-15g of cistanche, 10-15g of cynomorium songaricum, 20-30g of medlar, 10-15g of mulberry, 10-15g of epimedium and 5-10 g of prepared rhizome of rehmannia.
The inoculation amount of the phellinus igniarius fermentation liquid culture medium is 3-15% of the total weight of the phellinus igniarius fermentation liquid culture medium, the culture temperature is 20-30 ℃, and the conventional aeration culture is carried out for 4-6 days.
The beer is the beer with the alcohol content of 2-5% sold in the market.
And in the malt preparation stage, the graded barley is added with the phellinus igniarius fermentation liquor and enters a germination box to germinate into green malt.
And in the wort preparation stage, the fermentation liquor of phellinus igniarius in the crushed malt is mixed in a pasting pot to prepare the wort.
The method for preparing the phellinus igniarius beer adopts phellinus igniarius fermentation liquor as main nutrient solution, the content of active ingredients is high, meanwhile, the traditional Chinese medicine nutrient ingredients of the phellinus igniarius fermentation liquor are also in the drink wine, the active ingredients of the phellinus igniarius and the traditional Chinese medicine active ingredients are dissolved in the wine through multiple biochemical reactions, the phellinus igniarius beer is beneficial to absorption and utilization of a human body, and the immunity of the human body can be enhanced after long-term proper drinking.
Detailed Description
According to the invention, the sporocarp of the phellinus igniarius is added into the fermentation culture medium, namely the phellinus igniarius fermentation and the phellinus igniarius are added for early stage induction, so that the content of the effective components of the fermentation liquor is improved, and the problem of low content of the effective components of liquid fermentation, which is difficult to solve for a long time, is solved. The fermentation liquid of phellinus igniarius is added before the preparation of malt and wort, the process is simple, and the content of active ingredients is high.
The present technology is further described below with reference to specific examples.
Example one
1. Preparing phellinus igniarius fermentation liquor:
(1) the culture medium formula of the phellinus igniarius fermentation liquid comprises the following components in every 1000 milliliters of water: 150 g of phellinus igniarius, 15g of cistanche deserticola, 15g of cynomorium songaricum, 30g of medlar, 15g of mulberry, 15g of epimedium and 10g of prepared rhizome of rehmannia;
(2) the inoculation strain of the phellinus igniarius fermentation liquor is a conventional phellinus igniarius shake flask strain;
(3) culturing conditions of phellinus igniarius fermentation liquor: inoculating 15% of the culture medium, culturing at 20 deg.C, and culturing for 6 days by conventional aeration culture;
(4) and (4) storing the cultured fermentation liquor by the phellinus igniarius fermentation liquor for later use.
2. The preparation method of malt and wort comprises the following steps:
(1) sorting and grading: storing the harvested barley for 2-3 months, removing impurities by air separation or screening, removing iron by a permanent magnet drum, removing stones by a specific gravity stone remover, and grading by a fine separator;
(2) preparing malt: adding the fermentation liquid of phellinus igniarius which accounts for 3 percent of the weight of the barley into the graded barley to absorb liquid, and then putting the barley into a germination box to germinate into green malt. Drying green malt in a drying tower/furnace, and removing roots by a root remover to obtain finished malt;
(3) preparing the wort: in the gelatinization stage of the saccharification process, crushed malt is added with phellinus igniarius fermentation liquor accounting for 8 percent of the weight of the barley to be mixed in a gelatinization pot to prepare wort.
3. The other processes for preparing the phellinus igniarius beer are carried out according to the conventional beer preparation process.
Example two
1. Preparing phellinus igniarius fermentation liquor:
(1) the formula of the phellinus igniarius fermentation liquid culture medium comprises the following components: adding per 1000 ml of water: 100 g of phellinus igniarius, 10g of cistanche deserticola, 10g of cynomorium songaricum, 20g of medlar, 10g of mulberry, 10g of epimedium and 5g of prepared rhizome of rehmannia;
(2) the inoculation strain of the phellinus igniarius fermentation liquor is a conventional phellinus igniarius shake flask strain;
(3) culturing conditions of phellinus igniarius fermentation liquor: the inoculation amount is 8 percent of the weight of the culture medium, the culture temperature is 25 ℃, and the conventional aeration culture is carried out for 5 days;
(4) and (4) storing the cultured fermentation liquor by the phellinus igniarius fermentation liquor for later use.
2. Method for preparing malt and wort
(1) Sorting and grading: storing the harvested barley for 2-3 months, removing impurities by air separation or screening, removing iron by a permanent magnet drum, removing stones by a specific gravity stone remover, and grading by a fine separator;
(2) preparing malt: washing graded barley, adding phellinus igniarius fermentation liquor accounting for 4% of the weight of the barley to absorb liquid, and allowing the mixture to enter a germination box for germination to obtain green malt. Drying green malt in a drying tower/furnace, and removing roots by a root remover to obtain finished malt;
(3) preparing the wort: in the gelatinization stage of the saccharification process, the crushed malt is mixed with 8% phellinus igniarius fermentation liquor in a gelatinization pot to prepare wort.
3. The other processes for preparing the phellinus igniarius beer are carried out according to the conventional beer preparation process.
According to the invention, the phellinus igniarius and the kidney-tonifying and yang-strengthening herbal medicines are added into the phellinus igniarius fermentation liquid culture medium to improve the immune active ingredients of the phellinus igniarius and fill up the active ingredients for tonifying yang and tonifying kidney, so that the additives subjected to biochemical reaction are changed into small molecular structures which are easy to absorb by a human body and are absorbed and utilized. The process has low cost, and Phellinus Linteus and Chinese medicinal materials are subjected to liquid fermentation, germination biochemical reaction and wheat juice multistage biochemical reaction to decompose into easily absorbable micromolecules, which is easy for human body to absorb and utilize, and can enhance human immunity, prevent diseases and strengthen body constitution after long-term drinking.
The different process nutrient content comparison results are as follows:
the results show that compared with the nutrient components of wild phellinus igniarius sporocarp and mycelium, the phellinus igniarius fermentation liquid has high nutrient components, and has more effective active components of crude polysaccharide, crude flavone and crude triterpene which have oxidation resistance and tumor resistance.
The results in the table illustrate: when the beer is added into feed, the back climbing rate of male rats is obviously increased.
While the invention has been described with reference to exemplary embodiments, it will be understood by those skilled in the art that various changes may be made and equivalents may be substituted for elements thereof without departing from the spirit and scope of the invention. In addition, many modifications may be made to adapt a particular situation or material to the teachings of the invention without departing from the essential scope thereof. Therefore, it is intended that the invention not be limited to the particular embodiment disclosed, but that the invention will include all embodiments falling within the scope of the appended claims.
Claims (7)
1. A manufacturing method of phellinus igniarius beer is characterized by comprising the following steps: the additive is added in the malt preparation stage and the wort preparation stage, the additive added in the malt preparation stage accounts for 1-10% of the total weight of the barley, the additive is added in the malt to be gelatinized in the wort preparation stage, the additive accounts for 2-10% of the weight of the malt to be gelatinized, and the phellinus igniarius fermentation broth is a phellinus igniarius fermentation broth culture medium and is inoculated into a conventional phellinus igniarius shake flask for culture and fermentation.
2. The method for producing Phellinus linteus beer according to claim 1, wherein the method comprises the following steps: the formula of the phellinus igniarius fermentation liquid culture medium is as follows: 100-150 g of phellinus igniarius is added into every 1000 ml of water.
3. The method for producing phellinus linteus beer according to claim 2, wherein the method comprises the following steps: the culture medium formula of the phellinus igniarius fermentation liquid also comprises: 10-15g of cistanche, 10-15g of cynomorium songaricum, 20-30g of medlar, 10-15g of mulberry, 10-15g of epimedium and 5-10 g of prepared rhizome of rehmannia.
4. The method for producing Phellinus linteus beer according to claim 3, wherein the method comprises the following steps: the inoculation amount of the phellinus igniarius fermentation liquid culture medium is 3-15% of the total weight of the phellinus igniarius fermentation liquid culture medium, the culture temperature is 20-30 ℃, and the conventional aeration culture is carried out for 4-6 days.
5. The method for preparing the sea cucumber white spirit according to claim 1, which is characterized in that: the beer is the beer with the alcohol content of 2-5% sold in the market.
6. The method for preparing the sea cucumber beer according to claim 1, which is characterized in that: and in the malt preparation stage, the graded barley is added with the phellinus igniarius fermentation liquor to absorb liquid and enters a germination box to germinate into green malt.
7. The method for preparing the sea cucumber beer according to claim 1, which is characterized in that: and in the wort preparation stage, the phellinus igniarius fermentation liquor is added into the crushed malt, and then the crushed malt and the phellinus igniarius fermentation liquor are mixed in a pasting pot to prepare the wort.
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Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
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| KR20060040469A (en) * | 2004-11-05 | 2006-05-10 | 홍순화 | The method for making a brew beer using phellinus linteus and product thereof |
| CN104371898A (en) * | 2014-12-02 | 2015-02-25 | 蒙金妹 | Method for brewing sticky rice and phellinus healthcare wine |
| CN106318826A (en) * | 2016-11-17 | 2017-01-11 | 青岛农业大学 | Preparation method for phellinus linteus healthcare wine |
| CN109527557A (en) * | 2019-01-15 | 2019-03-29 | 信阳市菌福康生物科技有限公司 | A kind of Phellinus health-care powder and preparation method thereof |
| CN111484910A (en) * | 2020-05-18 | 2020-08-04 | 江苏农林职业技术学院 | Phellinus igniarius hypha refined beer production method and beer |
| CN113337358A (en) * | 2021-03-23 | 2021-09-03 | 广西壮族自治区蚕业技术推广站 | Preparation method of mulberry yellow wine |
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2021
- 2021-12-10 CN CN202111502171.0A patent/CN113980757A/en active Pending
Patent Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR20060040469A (en) * | 2004-11-05 | 2006-05-10 | 홍순화 | The method for making a brew beer using phellinus linteus and product thereof |
| CN104371898A (en) * | 2014-12-02 | 2015-02-25 | 蒙金妹 | Method for brewing sticky rice and phellinus healthcare wine |
| CN106318826A (en) * | 2016-11-17 | 2017-01-11 | 青岛农业大学 | Preparation method for phellinus linteus healthcare wine |
| CN109527557A (en) * | 2019-01-15 | 2019-03-29 | 信阳市菌福康生物科技有限公司 | A kind of Phellinus health-care powder and preparation method thereof |
| CN111484910A (en) * | 2020-05-18 | 2020-08-04 | 江苏农林职业技术学院 | Phellinus igniarius hypha refined beer production method and beer |
| CN113337358A (en) * | 2021-03-23 | 2021-09-03 | 广西壮族自治区蚕业技术推广站 | Preparation method of mulberry yellow wine |
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