CN1739405A - Glossy ganoderma health vinegar beverage and its prepn process - Google Patents
Glossy ganoderma health vinegar beverage and its prepn process Download PDFInfo
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- CN1739405A CN1739405A CNA2005100128379A CN200510012837A CN1739405A CN 1739405 A CN1739405 A CN 1739405A CN A2005100128379 A CNA2005100128379 A CN A2005100128379A CN 200510012837 A CN200510012837 A CN 200510012837A CN 1739405 A CN1739405 A CN 1739405A
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Abstract
The glossy ganoderma health vinegar beverage consists of glossy ganoderma vinegar obtained through fermenting glossy ganoderma sporophore in 10-50 vol%, and honey in 5-10 vol% except water. The preparation process of the glossy ganoderma health vinegar beverage includes the following steps: A. lixiviating glossy ganoderma sporophore, B. adding edible alcohol to the lixiviated glossy ganoderma sporophore liquid to alcohol concentration of 7 %; C. acetic acid fermentation to obtain glossy ganoderma vinegar; D. blending; and E. filtering and packing. The glossy ganoderma health vinegar has unique glossy ganoderma fragrance and is sour, sweet and delicious.
Description
Technical field
The present invention relates to a kind of glossy ganoderma health vinegar beverage and preparation method, especially ganoderma lucidum fruitbody makes the preparation method of glossy ganoderma vinegar acid beverage through acetic fermentation, belongs to the biological processing of edible and medicinal fungi beverage
Technical field.
Background technology
Since ancient times, China people have just recognized the medicinal health value of glossy ganoderma, regard it as " the celestial grass " that can control all kinds of diseases and ailments.Modern scientific research shows, glossy ganoderma is rich in materials such as GL-B, triterpenoid, organic germanium, have protecting the liver, detoxify, strengthen immunity, anticancer, reduce many materials such as blood fat, it is very rare functional food, glossy ganoderma comprises with the beverage that combines of vinegar blends beverage and fermented beverage two big classes, blend beverage report is early arranged, 99114685.9 " production method of glossy ganoderma vinegar " discloses the production method of utilizing lucidum extracting liquid solid fermentation vinegar, there is no report but at present prepare the glossy ganoderma health-care vinegar beverage for the liquid acetic fermentation method of lucidum extracting liquid.
Summary of the invention
Technical problem to be solved by this invention provides a kind of glossy ganoderma vinegar beverage that utilizes liquid fermentation process that lucidum extracting liquid is carried out the acetic fermentation preparation, utilizes problem to solve glossy ganoderma vinegar as the reasonable combination of local flavor, mouthfeel and the nutritional labeling of beverage.
Technical scheme of the present invention is achieved in that this glossy ganoderma health vinegar beverage, it is characterized in that: it is to comprise that volume ratio is glossy ganoderma vinegar stoste, 5-10% honey and the water surplus composition of the ganoderma lucidum fruitbody extract fermentation of 10-50%.
Described glossy ganoderma health vinegar beverage is to be that glossy ganoderma vinegar stoste, 7% honey and the water surplus of 40% ganoderma lucidum fruitbody extract fermentation formed by volume ratio.
Described glossy ganoderma health vinegar beverage is to be the glossy ganoderma vinegar stoste of the ganoderma lucidum fruitbody extract fermentation of 10-80%, the honey of 5-10% by volume ratio, and the fruit juice of 5-80% and water surplus are formed.
The preparation method of described glossy ganoderma health vinegar beverage, take following steps to finish:
The fructification of glossy ganoderma is pulverized in the lixiviate of A, ganoderma lucidum fruitbody, and adding the pan feeding water volume ratio is 1: 15,80-100 ℃ of lixiviate twice, each 1.5 hours, merges leaching liquor;
B, in the glossy ganoderma leach of steps A, add edible alcohol: its alcohol concentration is adjusted to 7%;
C, acetic fermentation: insert 10% acetic acid bacteria, in 32-34 ℃, shaking speed is 120rpm, and the submerged fermentation time is 72 hours, obtains glossy ganoderma vinegar stoste;
D, collude right: the interpolation volume ratio according to claim 1-3 mixes glossy ganoderma vinegar stoste with honey, fruit juice and water surplus;
E, filtration, packing, pasteurization, promptly.
Step C acetic fermentation is described among the preparation method of described glossy ganoderma health vinegar beverage:
The first order seed culture medium of acetic acid bacteria is: glucose 1%, yeast extract 1%, calcium carbonate 2%, 95% ethanol 2.5%; Condition of culture is: temperature 32-34 ℃, and shaken cultivation 24 hours;
The secondary seed medium of acetic acid bacteria is: glucose 1%, yeast extract 1%, calcium carbonate 2%, 95% ethanol 3%; Condition of culture is: temperature 32-34 ℃, and shaken cultivation 24 hours;
Acetic acid bacteria is preserved culture medium: yeast extract 1%, glucose 1%, calcium carbonate 0.5%, 95% ethanol 3%, agar 2%, water surplus.
The ganoderma lucidum fruitbody extract that steps A obtains among the preparation method of described glossy ganoderma health vinegar beverage at first carries out alcoholic fermentation, add sucrose and active dry yeast, making sugared concentration is 12%, active dry yeast inoculum concentration 1.2 ‰, in 30 ℃ of fermentation times is 96 hours, and alcohol concentration reaches the acetic fermentation that can carry out step C more than 6.0.
The preparation method of described glossy ganoderma health vinegar beverage, the step of described alcoholic fermentation comprises:
A, with yeast with 10% concentration join in sterilization 2% the sucrose solution, mix, at first activation 15-20 minute in 38 ℃-40 ℃, activation can be used in 1-2 hour in 28-34 ℃ then;
B, in the ganoderma lucidum fruitbody leaching liquor, add sucrose, its pol is adjusted to 12%;
C, get the ganoderma lucidum fruitbody leaching liquor 400ml that step b mends material and contain in the 1000ml triangular flask, stir, cover, tighten with packet header cloth then, sterilized 15 minutes for 80 ℃, be cooled to 34 ℃ and the quantitative good dry ferment of activation in advance that inserts, fermentation is 96 hours in 30 ℃ of constant incubators, and alcohol concentration reaches more than 6.0 can carry out acetic fermentation.
The trial test experiment of glossy ganoderma acetic acid stoste allotment product of the present invention shows when glossy ganoderma vinegar fermenation raw liquid and honey combination, no matter the product of gained all obtains higher rating from outward appearance, smell and flavour, it is apparent to be golden yellow, and uniformity does not have precipitation, no suspended substance, unique delicate fragrance of honey and glossy ganoderma vinegar is arranged, and sour-sweet tasty and refreshing, no obvious bitter taste enters the mouth, have no stimulation, suitable broad masses of the people drink, fermentation glossy ganoderma vinegar stoste also can with juice combination, make the health-care vinegar beverage of various local flavors.
The specific embodiment
Preparation method's example below in conjunction with glossy ganoderma health vinegar beverage of the present invention illustrates the specific embodiment of the present invention, and ganoderma lucidum fruitbody of the present invention, acetic acid, barms are bought by market.
Embodiment 1, one-step fermentation
(1) lixiviate of ganoderma lucidum fruitbody
Get the ganoderma lucidum fruitbody that 40g pulverizes, add 100 ℃ of lixiviate 1.5h of 600ml water, repeat again once after the filtration, twice leaching liquor mixing.
(2) acetic fermentation
Acetic acid bacteria first order seed culture medium: glucose 1%, yeast extract 1%, calcium carbonate 2%, 95% ethanol 2.5%; Method: 32 ℃ of temperature, shaken cultivation 24h.
Acetic acid bacteria secondary seed medium: glucose 1%, yeast extract 1%, calcium carbonate 2%, 95% ethanol 3%; Method: 32 ℃ of temperature, shaken cultivation 24h.
Acetic acid bacteria is preserved culture medium: yeast extract 1%, and glucose 1%, calcium carbonate 0.5%, 95% ethanol 3%, agar 2%, all the other are water (more than be mass fraction).
In above-mentioned glossy ganoderma base-material, add alcohol, its alcohol concentration is adjusted into 7%.Insert 10% acetic acid bacteria, carry out liquid deep layer fermenting, fermentation temperature 32-34 ℃, shaking speed is 120rpm, cultivates 3 days.
(3) processing of follow-up glossy ganoderma vinegar acid fermented drink
1. it is right to collude
The adding proportion of glossy ganoderma vinegar stoste and honey is respectively 40% and 7%, and surplus is a water
2. filter, bottle, sterilize
Earlier above-mentioned blending liquid is carried out coarse filtration with four layers of gauze, again with the smart filter of filter paper, promptly get the glossy ganoderma vinegar of clear afterwards.Quantitatively bottling is sterilized with pasteurization immediately then, gets product.
Embodiment 2, two-step fermenting
(1) lixiviate of ganoderma lucidum fruitbody
Get the ganoderma lucidum fruitbody that 40g pulverizes, add 100 ℃ of lixiviate 1.5h of 600ml water, repeat again once after the filtration, twice leaching liquor mixing.
(2) alcoholic fermentation
1. with yeast with 10% concentration join in sterilization 2% the sucrose solution, mix, at first in 38 ℃-40 ℃, activate 15-20min, activation 1-2h can use in 28-34 ℃ then.
2. the preparation of ganoderma lucidum fermented liquid
After ganoderma lucidum fruitbody extracted by optimum process condition, in leaching liquor, add sucrose, its pol is adjusted to 12%.
3. alcoholic fermentation
Getting the above-mentioned ganoderma lucidum fermented liquid 400ml that mends material contains in the 1000ml triangular flask, stir, cover, tighten with packet header cloth then, 80 ℃ of sterilization 15min, be cooled to 34 ℃ and insert the good dry ferment of quantitative activation in advance, the 96h that ferments in 30 ℃ of constant incubators, alcohol concentration reaches more than 6.0 can carry out acetic fermentation.
(3) acetic fermentation
Acetic acid bacteria first order seed culture medium: glucose 1%, yeast extract 1%, calcium carbonate 2%, 95% ethanol 2.5%; Method: 32 ℃ of temperature, shaken cultivation 24h.
Acetic acid bacteria secondary seed medium: glucose 1%, yeast extract 1%, calcium carbonate 2%, 95% ethanol 3%; Method: 32 ℃ of temperature, shaken cultivation 24h.
Acetic acid bacteria is preserved culture medium: yeast extract 1%, and glucose 1%, calcium carbonate 0.5%, 95% ethanol 3%, agar 2%, all the other are water (more than be mass fraction).
Insert 10% acetic acid bacteria in above-mentioned alcohol fermentation liquid, carry out liquid deep layer fermenting, fermentation temperature 32-34 ℃, shaking speed is 120rpm, cultivates 3 days.
(4) processing of follow-up glossy ganoderma vinegar acid fermented drink
1. it is right to collude
A, glossy ganoderma apple vinegar
Glossy ganoderma vinegar stoste 20%, cider 20%, honey 5%, surplus are water.
B, glossy ganoderma snow pear vinegar
Glossy ganoderma vinegar stoste 10%, snow pear juice 30%, honey 5%, surplus are water.
2. filter, bottle, sterilize
Earlier above-mentioned blending liquid is carried out coarse filtration with four layers of gauze, again with the smart filter of filter paper, promptly get the glossy ganoderma vinegar of clear afterwards.Quantitatively bottling is sterilized with pasteurization immediately then, gets product.
Listed examples of the present invention is intended to further illustrate the preparation method of this glossy ganoderma health vinegar beverage, and scope of the present invention is not constituted any restriction, the product that obtains with the embodiment of the invention and all can obtain glossy ganoderma health vinegar beverage via claims of the present invention are described.
Claims (7)
1, a kind of glossy ganoderma health vinegar beverage is characterized in that: it is to comprise that volume ratio is glossy ganoderma vinegar stoste, 5-10% honey and the water surplus composition of the ganoderma lucidum fruitbody extract fermentation of 10-50%.
2,, it is characterized in that it is is that glossy ganoderma vinegar stoste, 7% honey and the water surplus of 40% ganoderma lucidum fruitbody extract fermentation formed by volume ratio according to the described glossy ganoderma health vinegar beverage of claim 1.
3, according to the described glossy ganoderma health vinegar beverage of claim 1, it is characterized in that it is is the glossy ganoderma vinegar stoste of the ganoderma lucidum fruitbody extract fermentation of 10-80%, the honey of 5-10% by volume ratio, the fruit juice of 5-80% and water surplus are formed.
4,, it is characterized in that taking following steps to finish according to the preparation method of the described glossy ganoderma health vinegar beverage of claim 1:
The fructification of glossy ganoderma is pulverized in the lixiviate of A, ganoderma lucidum fruitbody, and adding the pan feeding water volume ratio is 1: 15,80-100 ℃ of lixiviate twice, each 1.5 hours, merges leaching liquor;
B, in the glossy ganoderma leach of steps A, add edible alcohol: its alcohol concentration is adjusted to 7%;
C, acetic fermentation: connect people 10% acetic acid bacteria, in 32-34 ℃, shaking speed is 120rpm, and the submerged fermentation time is 72 hours, obtains glossy ganoderma vinegar stoste;
D, collude right: the interpolation volume ratio according to claim 1-3 mixes glossy ganoderma vinegar stoste with honey, fruit juice and water surplus;
E, filtration, packing, pasteurization, promptly.
5, the preparation method of glossy ganoderma health vinegar beverage according to claim 4 is characterized in that: step C acetic fermentation is described:
The first order seed culture medium of acetic acid bacteria is: glucose 1%, yeast extract 1%, calcium carbonate 2%, 95% ethanol 2.5%; Condition of culture is: temperature 32-34 ℃, and shaken cultivation 24 hours;
The secondary seed medium of acetic acid bacteria is: glucose 1%, yeast extract 1%, calcium carbonate 2%, 95% ethanol 3%; Condition of culture is: temperature 32-34 ℃, and shaken cultivation 24 hours;
Acetic acid bacteria is preserved culture medium: yeast extract 1%, glucose 1%, calcium carbonate 0.5%, 95% ethanol 3%, agar 2%, water surplus.
6, the preparation method of glossy ganoderma health vinegar beverage according to claim 4, it is characterized in that: the ganoderma lucidum fruitbody extract that steps A obtains at first carries out alcoholic fermentation, add sucrose and active dry yeast, making sugared concentration is 12%, active dry yeast inoculum concentration 1.2 ‰, in 30 ℃ of fermentation times is 96 hours, and alcohol concentration reaches the acetic fermentation that can carry out step C more than 6.0.
7, the preparation method of glossy ganoderma health vinegar beverage according to claim 6 is characterized in that: the step of described alcoholic fermentation comprises:
A, with yeast with 10% concentration add the people in sterilization 2% sucrose solution, mix, at first activation 15-20 minute in 38 ℃-40 ℃, activation can be used in 1-2 hour in 28-34 ℃ then;
B, in the ganoderma lucidum fruitbody leaching liquor, add sucrose, its pol is adjusted to 12%;
C, get the ganoderma lucidum fruitbody leaching liquor 400ml that step b mends material and contain in the 1000ml triangular flask, stir, cover, tighten with packet header cloth then, sterilized 15 minutes for 80 ℃, be cooled to 34 ℃ of good dry ferments of activation in advance that also quantitatively meet the people, fermentation is 96 hours in 30 ℃ of constant incubators, and alcohol concentration reaches more than 6.0 can carry out acetic fermentation.
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| CNB2005100128379A CN1317984C (en) | 2005-09-20 | 2005-09-20 | Glossy ganoderma health vinegar beverage and its prepn process |
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| CNB2005100128379A CN1317984C (en) | 2005-09-20 | 2005-09-20 | Glossy ganoderma health vinegar beverage and its prepn process |
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Cited By (9)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101095545B (en) * | 2006-06-30 | 2010-12-08 | 天津市林业果树研究所 | Method for making ganoderma lucidum honey beverage |
| CN102366139A (en) * | 2011-10-27 | 2012-03-07 | 王金民 | Preparation method of fruit vinegar fermented from Lucid Ganoderma |
| CN101298590B (en) * | 2008-06-25 | 2012-05-30 | 胡桂兰 | Medical stone ganoderma lucidum health preserving dietotherapy vinegar and preparation thereof |
| CN101397537B (en) * | 2008-08-12 | 2012-11-21 | 高剑萍 | Method for producing ganoderma lucidum aromatic vinegar |
| CN103525684A (en) * | 2013-10-28 | 2014-01-22 | 山西省农业科学院食用菌研究所 | Method for preparing ganoderma lucidum vinegar by utilization of ganoderma lucidum submerged fermentation liquid |
| CN103667002A (en) * | 2013-12-24 | 2014-03-26 | 广东轻工职业技术学院 | Ganoderma vinegar and brewing method thereof |
| CN104277962A (en) * | 2014-09-25 | 2015-01-14 | 齐鲁工业大学 | Method for preparing ganoderma lucidum vinegar drink by using two-step fermentation method |
| CN104893950A (en) * | 2015-06-25 | 2015-09-09 | 广东东阳光药业有限公司 | Method for preparing cordyceps sinensis fermented vinegar beverage |
| CN108165451A (en) * | 2018-01-27 | 2018-06-15 | 信阳农林学院 | A kind of preparation process of Phellinus vinegar beverage |
Family Cites Families (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1060632C (en) * | 1996-08-28 | 2001-01-17 | 海南保丽康生物科技食品有限责任公司 | Chinese glossy ganoderma health beverage |
| CN1075835C (en) * | 1999-02-24 | 2001-12-05 | 罗正大 | Method for producing glossy ganoderma vinegar |
-
2005
- 2005-09-20 CN CNB2005100128379A patent/CN1317984C/en not_active Expired - Fee Related
Cited By (13)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101095545B (en) * | 2006-06-30 | 2010-12-08 | 天津市林业果树研究所 | Method for making ganoderma lucidum honey beverage |
| CN101298590B (en) * | 2008-06-25 | 2012-05-30 | 胡桂兰 | Medical stone ganoderma lucidum health preserving dietotherapy vinegar and preparation thereof |
| CN101397537B (en) * | 2008-08-12 | 2012-11-21 | 高剑萍 | Method for producing ganoderma lucidum aromatic vinegar |
| CN102366139A (en) * | 2011-10-27 | 2012-03-07 | 王金民 | Preparation method of fruit vinegar fermented from Lucid Ganoderma |
| CN103525684B (en) * | 2013-10-28 | 2015-08-19 | 山西省农业科学院食用菌研究所 | Deep glossy ganoderma fermenting liquid prepares the method for Ganoderma vinegar |
| CN103525684A (en) * | 2013-10-28 | 2014-01-22 | 山西省农业科学院食用菌研究所 | Method for preparing ganoderma lucidum vinegar by utilization of ganoderma lucidum submerged fermentation liquid |
| CN103667002A (en) * | 2013-12-24 | 2014-03-26 | 广东轻工职业技术学院 | Ganoderma vinegar and brewing method thereof |
| CN103667002B (en) * | 2013-12-24 | 2015-05-06 | 广东轻工职业技术学院 | Ganoderma vinegar and brewing method thereof |
| CN104277962A (en) * | 2014-09-25 | 2015-01-14 | 齐鲁工业大学 | Method for preparing ganoderma lucidum vinegar drink by using two-step fermentation method |
| CN104277962B (en) * | 2014-09-25 | 2016-04-20 | 齐鲁工业大学 | A kind of two-step fermentation prepares the method for Vinegar Beverage of Ganoderma Lucidum |
| CN104893950A (en) * | 2015-06-25 | 2015-09-09 | 广东东阳光药业有限公司 | Method for preparing cordyceps sinensis fermented vinegar beverage |
| CN104893950B (en) * | 2015-06-25 | 2017-11-10 | 广东东阳光药业有限公司 | The preparation method of cordyceps sinensis fermentation vinegar beverage |
| CN108165451A (en) * | 2018-01-27 | 2018-06-15 | 信阳农林学院 | A kind of preparation process of Phellinus vinegar beverage |
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| CN1317984C (en) | 2007-05-30 |
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