CN115746993A - Preparation method of cordyceps sinensis fermented vinegar - Google Patents
Preparation method of cordyceps sinensis fermented vinegar Download PDFInfo
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- CN115746993A CN115746993A CN202211647590.8A CN202211647590A CN115746993A CN 115746993 A CN115746993 A CN 115746993A CN 202211647590 A CN202211647590 A CN 202211647590A CN 115746993 A CN115746993 A CN 115746993A
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- Prior art keywords
- fermentation
- vinegar
- cordyceps militaris
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- preparation
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- 235000021419 vinegar Nutrition 0.000 title claims abstract description 59
- 239000000052 vinegar Substances 0.000 title claims abstract description 59
- 241001248610 Ophiocordyceps sinensis Species 0.000 title claims abstract description 13
- 238000002360 preparation method Methods 0.000 title claims abstract description 13
- 238000000855 fermentation Methods 0.000 claims abstract description 66
- 230000004151 fermentation Effects 0.000 claims abstract description 66
- 241001264174 Cordyceps militaris Species 0.000 claims abstract description 44
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 claims abstract description 31
- 239000007788 liquid Substances 0.000 claims abstract description 22
- 239000002253 acid Substances 0.000 claims abstract description 16
- 239000001963 growth medium Substances 0.000 claims abstract description 13
- 230000001954 sterilising effect Effects 0.000 claims abstract description 9
- 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 7
- 239000001888 Peptone Substances 0.000 claims abstract description 7
- 108010080698 Peptones Proteins 0.000 claims abstract description 7
- 240000004808 Saccharomyces cerevisiae Species 0.000 claims abstract description 7
- 229920002472 Starch Polymers 0.000 claims abstract description 7
- 239000008103 glucose Substances 0.000 claims abstract description 7
- 235000019319 peptone Nutrition 0.000 claims abstract description 7
- 239000000843 powder Substances 0.000 claims abstract description 7
- 235000019698 starch Nutrition 0.000 claims abstract description 7
- 239000008107 starch Substances 0.000 claims abstract description 7
- 241000589212 Acetobacter pasteurianus Species 0.000 claims abstract description 6
- 229910019142 PO4 Inorganic materials 0.000 claims abstract description 5
- NBIIXXVUZAFLBC-UHFFFAOYSA-K phosphate Chemical compound [O-]P([O-])([O-])=O NBIIXXVUZAFLBC-UHFFFAOYSA-K 0.000 claims abstract description 5
- 239000010452 phosphate Substances 0.000 claims abstract description 5
- 238000004659 sterilization and disinfection Methods 0.000 claims abstract description 5
- QTBSBXVTEAMEQO-UHFFFAOYSA-N Acetic acid Chemical compound CC(O)=O QTBSBXVTEAMEQO-UHFFFAOYSA-N 0.000 claims description 21
- 235000021552 granulated sugar Nutrition 0.000 claims description 7
- 235000012907 honey Nutrition 0.000 claims description 7
- 239000012528 membrane Substances 0.000 claims description 6
- 238000001914 filtration Methods 0.000 claims description 5
- 238000002156 mixing Methods 0.000 claims description 5
- 238000011049 filling Methods 0.000 claims description 4
- 238000000034 method Methods 0.000 description 5
- 235000015097 nutrients Nutrition 0.000 description 4
- 241000190633 Cordyceps Species 0.000 description 3
- 235000016709 nutrition Nutrition 0.000 description 3
- 230000035764 nutrition Effects 0.000 description 3
- 239000000126 substance Substances 0.000 description 3
- 241000894006 Bacteria Species 0.000 description 2
- OIRDTQYFTABQOQ-KQYNXXCUSA-N adenosine Chemical compound C1=NC=2C(N)=NC=NC=2N1[C@@H]1O[C@H](CO)[C@@H](O)[C@H]1O OIRDTQYFTABQOQ-KQYNXXCUSA-N 0.000 description 2
- 235000013409 condiments Nutrition 0.000 description 2
- 230000000694 effects Effects 0.000 description 2
- 150000004676 glycans Chemical class 0.000 description 2
- 229910000402 monopotassium phosphate Inorganic materials 0.000 description 2
- 235000019796 monopotassium phosphate Nutrition 0.000 description 2
- PJNZPQUBCPKICU-UHFFFAOYSA-N phosphoric acid;potassium Chemical compound [K].OP(O)(O)=O PJNZPQUBCPKICU-UHFFFAOYSA-N 0.000 description 2
- 229920001282 polysaccharide Polymers 0.000 description 2
- 239000005017 polysaccharide Substances 0.000 description 2
- 238000003756 stirring Methods 0.000 description 2
- 239000011550 stock solution Substances 0.000 description 2
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 2
- 241000589220 Acetobacter Species 0.000 description 1
- 244000283763 Acetobacter aceti Species 0.000 description 1
- 235000007847 Acetobacter aceti Nutrition 0.000 description 1
- 239000002126 C01EB10 - Adenosine Substances 0.000 description 1
- KQLDDLUWUFBQHP-UHFFFAOYSA-N Cordycepin Natural products C1=NC=2C(N)=NC=NC=2N1C1OCC(CO)C1O KQLDDLUWUFBQHP-UHFFFAOYSA-N 0.000 description 1
- 241000233866 Fungi Species 0.000 description 1
- 229960005305 adenosine Drugs 0.000 description 1
- 230000009286 beneficial effect Effects 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
- 230000002708 enhancing effect Effects 0.000 description 1
- 239000012467 final product Substances 0.000 description 1
- 235000011194 food seasoning agent Nutrition 0.000 description 1
- 230000036039 immunity Effects 0.000 description 1
- 229920002521 macromolecule Polymers 0.000 description 1
- 239000002994 raw material Substances 0.000 description 1
- 239000000243 solution Substances 0.000 description 1
Classifications
-
- Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
- Y02—TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
- Y02E—REDUCTION OF GREENHOUSE GAS [GHG] EMISSIONS, RELATED TO ENERGY GENERATION, TRANSMISSION OR DISTRIBUTION
- Y02E50/00—Technologies for the production of fuel of non-fossil origin
- Y02E50/10—Biofuels, e.g. bio-diesel
Landscapes
- Micro-Organisms Or Cultivation Processes Thereof (AREA)
Abstract
The invention discloses a preparation method of cordyceps sinensis fermented vinegar, which comprises the following steps: a: putting the cordyceps militaris strain into a culture medium for fermentation treatment to obtain cordyceps militaris fermentation raw stock, wherein the culture medium comprises peptone, yeast powder, glucose, starch and phosphate, the fermentation temperature is 21-30 ℃, and the fermentation time is more than 7 days; b: adding ethanol into the cordyceps militaris fermentation raw stock, and then carrying out sterilization treatment, wherein the concentration of the ethanol in the fermentation raw stock is 6-7%; then adding the cordyceps militaris fermentation raw pulp into acetobacter pasteurianus for secondary fermentation, and measuring the acid content and the alcohol content, wherein the acid content is 5-6%, and the fermentation is stopped when the alcohol content is below 0.5% (v/v) to prepare vinegar liquid; wherein the fermentation temperature is 27-32 ℃, and the fermentation time is 5-7 days.
Description
Technical Field
The invention relates to a preparation method of cordyceps sinensis fermented vinegar.
Background
Cordyceps belongs to medicinal fungi, and has high health promotion effect. The polysaccharide component has immunity enhancing effect.
Vinegar is a liquid condiment with rich nutrition as a traditional condiment. Along with the improvement of living standard, people pay more and more attention to health, and for traditional table vinegar, people put forward higher requirements, can have certain health care function on the basis of flavouring.
Disclosure of Invention
The invention aims to provide a preparation method of cordyceps sinensis fermented vinegar, which aims to solve the problems in the background technology. In order to achieve the purpose, the invention provides the following technical scheme:
a preparation method of cordyceps sinensis fermented vinegar comprises the following steps:
a: placing a culture medium in a fermentation tank, sterilizing, and transferring cordyceps militaris to the culture medium for fermentation, wherein the culture medium comprises peptone, yeast powder, glucose, starch and phosphate, the fermentation temperature is 21-30 ℃, and the fermentation time is more than 7 days;
b: adding ethanol into the cordyceps militaris fermentation raw stock, and then carrying out sterilization treatment, wherein the concentration of the ethanol in the fermentation raw stock is 6-7%; then adding the cordyceps militaris fermentation raw pulp into acetobacter pasteurianus for secondary fermentation, and measuring the acid content and the alcohol content, wherein the acid content is 5-6%, and the fermentation is stopped when the alcohol content is below 0.5% (v/v) to prepare vinegar liquid; wherein the fermentation temperature is 27-32 ℃, and the fermentation time is 5-7 days.
Further, the method also comprises the following steps:
and C, adding 40-50g/L of white granulated sugar and 10g/L of honey into the vinegar liquid.
Further, the method also comprises the following steps:
and D, filtering the vinegar liquid.
Further, the method also comprises the following steps:
and E, blending the vinegar liquid to prepare the cordyceps militaris fermented vinegar with the total acid content of 3.8-4.0% in terms of acetic acid.
Further, the method also comprises the following steps:
f, filling the cordyceps militaris fermentation vinegar; then pasteurizing at 72 deg.C for 20min.
Further, a membrane filter is used for filtering the vinegar.
The invention has the beneficial effects that:
the cordyceps militaris fermented vinegar prepared by fermenting the cordyceps militaris fermented raw stock serving as the raw material not only retains all functional components of liquid fermented vinegar, but also combines a plurality of nutrient components of the cordyceps militaris fermented raw stock, and the secondary fermentation of the acetobacter aceti produces the cordyceps militaris fermented vinegar with a health-care effect.
The cordyceps militaris fermented vinegar is filtered by a membrane filter, the macromolecular substance components are well controlled, the nutrient substances in the vinegar liquid are greatly preserved, the ideal target is achieved, and a powerful technical support is provided for preparing the cordyceps militaris fermented vinegar.
Detailed Description
The technical solutions in the embodiments of the present invention will be clearly and completely described below, and it is obvious that the described embodiments are only a part of the embodiments of the present invention, and not all embodiments. All other embodiments, which can be derived by a person skilled in the art from the embodiments given herein without making any creative effort, shall fall within the protection scope of the present invention.
The first embodiment is as follows:
the embodiment provides a preparation method of cordyceps sinensis fermented vinegar, which comprises the following steps:
a: placing a culture medium in a fermentation tank, sterilizing, transferring cordyceps militaris, uniformly stirring, and fermenting to obtain cordyceps militaris fermentation raw pulp, wherein the number of cordyceps militaris strains is CGMCC3.4655, the culture medium comprises peptone, yeast powder, glucose, starch and phosphate, the fermentation temperature is 23 ℃, the fermentation time is 8 days, the peptone is 1.2%, the yeast powder is 0.8%, the glucose is 1.0%, the starch is 1.8%, the potassium dihydrogen phosphate is 0.1%, and the balance is water;
b: adding ethanol into the cordyceps militaris fermentation raw stock, and then carrying out sterilization treatment, wherein the concentration of the ethanol in the fermentation raw stock is 6.5%; then adding the cordyceps militaris fermentation raw pulp into acetobacter pasteurii for secondary fermentation, and measuring the acid content and the alcohol content, wherein the acid content is 5.3%, and the fermentation is stopped when the alcohol content is below 0.4% (v/v) to prepare vinegar liquid; wherein the fermentation temperature is 30 ℃, the fermentation time is 5 days, and the amount of the acetic acid bacteria of the basophila is 5 percent of the fermentation stock solution of the cordyceps militaris;
adding white granulated sugar and honey into the vinegar liquid, wherein 50g of white granulated sugar and 10g of honey are added into each liter of vinegar liquid;
d, filtering the vinegar liquid through a membrane filter;
and E, blending the vinegar liquid to prepare the cordyceps militaris fermented vinegar with the total acid content of 3.8 percent in terms of acetic acid.
F, filling the cordyceps militaris fermentation vinegar; then pasteurizing at 72 deg.C for 20min.
Example two:
a: placing a culture medium in a fermentation tank, sterilizing, transferring cordyceps militaris, uniformly stirring, and fermenting to obtain cordyceps militaris fermentation raw pulp, wherein the number of the cordyceps militaris strain is CGMCC3.4655, the culture medium comprises peptone, yeast powder, glucose, starch and phosphate, the fermentation temperature is 23 ℃, the fermentation time is 7 days, the peptone is 1.2%, the yeast powder is 0.8%, the glucose is 1.0%, the starch is 1.8%, the potassium dihydrogen phosphate is 0.1%, and the balance is water;
b: adding ethanol into the cordyceps militaris fermentation raw stock, and then carrying out sterilization treatment, wherein the concentration of the ethanol in the fermentation raw stock is 6.6%; then adding the cordyceps militaris fermentation raw pulp into acetobacter pasteurianus for secondary fermentation, and measuring the acid content and the alcohol content, wherein the acid content is 5%, and the fermentation is stopped when the alcohol content is 0.5% (v/v) to prepare vinegar liquid; wherein the fermentation temperature is 21 ℃, the fermentation time is 5 days, and the amount of the acetic acid bacteria of the basophila is 5 percent of the fermentation stock solution of the cordyceps militaris;
adding white granulated sugar and honey into the vinegar liquid, wherein 40 g of white granulated sugar and 10g of honey are added into each liter of vinegar liquid;
d, filtering the vinegar liquid through a membrane filter;
and E, blending the vinegar liquid to prepare cordyceps militaris fermented vinegar with the total acid content of 4.0 percent or cordyceps militaris fermented vinegar with the total acid content of 0.3 percent in terms of acetic acid.
F, filling the cordyceps militaris fermentation vinegar; then pasteurizing at 72 deg.C for 20min.
The invention utilizes the secondary fermentation method of cordyceps militaris and acetobacter pasteurianus to prepare the cordyceps militaris fermented vinegar with unique characteristics and rich nutrition.
The cordyceps militaris strain is fermented on the basis of a common culture medium to produce a plurality of nutrient substances such as cordyceps polysaccharide, adenosine and cordycepin; after the cordyceps fermentation is finished, adding alcohol, performing secondary fermentation by using acetobacter pasteurianus to produce conventional acetic acid, wherein the fermented vinegar contains nutrient substances of cordyceps militaris in the vinegar besides edible vinegar, and after the fermentation is finished, adding white granulated sugar and honey for seasoning to prepare cordyceps militaris fermented vinegar with rich nutrition; the final product vinegar is filtered by a membrane filter, and then 3.8-4.0% or 0.3% of cordyceps militaris fermented vinegar is prepared by blending.
The above-mentioned embodiments are merely exemplary embodiments of the present invention, which should not be construed as limiting the invention in any way. Although the present invention has been described with reference to the preferred 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 scope of the invention.
Claims (6)
1. The preparation method of the cordyceps sinensis fermented vinegar is characterized by comprising the following steps:
a: placing a culture medium in a fermentation tank, sterilizing, and transferring cordyceps militaris to the culture medium for fermentation, wherein the culture medium comprises peptone, yeast powder, glucose, starch and phosphate, the fermentation temperature is 21-30 ℃, and the fermentation time is more than 7 days;
b: adding ethanol into the cordyceps militaris fermentation raw stock, and then carrying out sterilization treatment, wherein the concentration of the ethanol in the fermentation raw stock is 6-7%; then adding the cordyceps militaris fermentation raw pulp into acetobacter pasteurianus for secondary fermentation, and measuring the acid content and the alcohol content, wherein the acid content is 5-6%, and the fermentation is stopped when the alcohol content is below 0.5% (v/v) to prepare vinegar liquid; wherein the fermentation temperature is 27-32 ℃, and the fermentation time is 5-7 days.
2. The preparation method of cordyceps sinensis fermented vinegar according to claim 1, which is characterized by comprising the following steps: further comprising the steps of:
and C, adding 40-50g/L of white granulated sugar and 10g/L of honey into the vinegar liquid.
3. The preparation method of cordyceps sinensis fermented vinegar according to claim 1, which is characterized by comprising the following steps: further comprising the steps of:
and D, filtering the vinegar liquid.
4. The preparation method of cordyceps sinensis fermented vinegar according to claim 3, which is characterized by comprising the following steps: further comprising the steps of:
and E, blending the vinegar liquid to prepare cordyceps militaris fermented vinegar with the total acid content of 3.8-4.0% or cordyceps militaris fermented vinegar with the total acid content of 0.3% in terms of acetic acid.
5. The preparation method of cordyceps sinensis fermented vinegar according to claim 4, which is characterized by comprising the following steps:
f, filling the cordyceps militaris fermentation vinegar; then pasteurizing at 72 deg.C for 20min.
6. The preparation method of cordyceps sinensis fermented vinegar according to claim 1, which is characterized by comprising the following steps:
when the vinegar solution is filtered, a membrane filter is used.
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| Application Number | Priority Date | Filing Date | Title |
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| CN202211647590.8A CN115746993A (en) | 2022-12-21 | 2022-12-21 | Preparation method of cordyceps sinensis fermented vinegar |
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| CN202211647590.8A CN115746993A (en) | 2022-12-21 | 2022-12-21 | Preparation method of cordyceps sinensis fermented vinegar |
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| CN115746993A true CN115746993A (en) | 2023-03-07 |
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Citations (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101215515A (en) * | 2007-12-29 | 2008-07-09 | 广东省微生物研究所 | Method for preparing cordyceps sinensis vinegar |
| CN102559474A (en) * | 2012-01-11 | 2012-07-11 | 关卓愿 | Preparation method for cordyceps health-care vinegar |
| CN103305396A (en) * | 2013-06-05 | 2013-09-18 | 大连工业大学 | Method for producing cordyceps vinegar by use of cordyceps taishanensis fermentation liquor |
| CN103555552A (en) * | 2013-11-20 | 2014-02-05 | 中国科学院北京基因组研究所 | Method for preparing healthcare cordyceps militaris vinegar by virtue of secondary fermentation |
| CN103820299A (en) * | 2012-11-19 | 2014-05-28 | 水塔（北京）老陈醋生物科学有限公司 | Worm grass mycelium fermented vinegar and preparation method thereof |
| CN105567545A (en) * | 2016-02-06 | 2016-05-11 | 湖北工业大学 | Golden cordyceps and lotus root thick vinegar |
| CN108410744A (en) * | 2018-03-21 | 2018-08-17 | 福建师范大学 | A kind of fusant bacterial strain producing polysaccharide, adenosine and cordycepin |
-
2022
- 2022-12-21 CN CN202211647590.8A patent/CN115746993A/en active Pending
Patent Citations (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101215515A (en) * | 2007-12-29 | 2008-07-09 | 广东省微生物研究所 | Method for preparing cordyceps sinensis vinegar |
| CN102559474A (en) * | 2012-01-11 | 2012-07-11 | 关卓愿 | Preparation method for cordyceps health-care vinegar |
| CN103820299A (en) * | 2012-11-19 | 2014-05-28 | 水塔（北京）老陈醋生物科学有限公司 | Worm grass mycelium fermented vinegar and preparation method thereof |
| CN103305396A (en) * | 2013-06-05 | 2013-09-18 | 大连工业大学 | Method for producing cordyceps vinegar by use of cordyceps taishanensis fermentation liquor |
| CN103555552A (en) * | 2013-11-20 | 2014-02-05 | 中国科学院北京基因组研究所 | Method for preparing healthcare cordyceps militaris vinegar by virtue of secondary fermentation |
| CN105567545A (en) * | 2016-02-06 | 2016-05-11 | 湖北工业大学 | Golden cordyceps and lotus root thick vinegar |
| CN108410744A (en) * | 2018-03-21 | 2018-08-17 | 福建师范大学 | A kind of fusant bacterial strain producing polysaccharide, adenosine and cordycepin |
Non-Patent Citations (1)
| Title |
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| 《第二届贵州大学实践教学创新论坛论文集》编委会: "《第二届贵州大学实践教学创新论坛论文集（学生篇）》", vol. 2017, 北京中国农业大学出版社, pages: 272 - 273 * |
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