CN1958767B - Dry type, semi dry type fermentative tuckahoe wine, and preparation method - Google Patents
Dry type, semi dry type fermentative tuckahoe wine, and preparation method Download PDFInfo
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- CN1958767B CN1958767B CN200610012796A CN200610012796A CN1958767B CN 1958767 B CN1958767 B CN 1958767B CN 200610012796 A CN200610012796 A CN 200610012796A CN 200610012796 A CN200610012796 A CN 200610012796A CN 1958767 B CN1958767 B CN 1958767B
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Abstract
This invention provides a dry and semi-dry Poria cocos fermented wine, which is a bred wine produced by fermenting Poria cocos strain liquid to obtain fermentation liquid, and then fermenting with ethanol. The dry and semi-dry Poria cocos fermented wine is produced by: mixing Poria cocos, Lentnus edodes, Flammulina velutipes or Ganoderma lucidum extract and fermented Poria cocos strain liquid, and fermenting with ethanol to obtain bred wine of 9-12 deg. The dry and semi-dry Poria cocos fermented wine has good fragrance and taste, and is rich in amino acids, pachyman polysaccharides, and trace elements needed by human bodies.
Description
Technical field
The present invention relates to a kind of dry type, half-dry type fermentative tuckahoe wine and preparation method, especially the Poria cocos fermentation liquid makes the preparation method of ageing tuckahoe wine through zymamsis, belongs to the biological processing technical field of edible and medicinal fungi beverage or healthy medicated wine.
Background technology
Since ancient times, China people have just recognized the medicinal health value of Poria cocos, have beneficial spleen and are good for the stomach, and calm the nerves and keep the heart, and Li Shui oozes functions such as temperature.Modern scientific research shows, the main bioactive ingredients of Poria cocos contains multiple compositions such as three compounds such as pachymic acid, layer hole acid, the hole acid of dehydrogenation layer, loose Siberian cocklebur acid and pachyman.Pharmacological research confirms to have anti-inflammation, anti-oxidant, effects such as adjusting is immune, antitumor, calm, diuresis, antiemetic.In recent years, the function that Poria cocos is considered to have is antitumor, regulate mouse and human B lymph corpuscle immunoglobulin,exocrine, and to secretion IL-1, IL-6, four kinds of cytohormone tool regulating effects such as TNF-α, TGF-β.Have existed since ancient times to utilize the seed of Poria cocos entity to soak medicinal liquor, also have the sporophore utilized to cooperate the document of fermentation system wine open with other medicinal plants on the modern market, but at present to Poria cocos liquid fermenting mycelium make dry type, the half-dry type fermentative tuckahoe wine there is no the report that scale is utilized.
Summary of the invention
Technical problem to be solved by this invention provides a kind of dry type, half-dry type fermentative tuckahoe wine and preparation method, is beneficial to the scale utilization of food-processing.
Technical scheme of the present invention is achieved in that this dry type, half-dry type fermentative tuckahoe wine, it is characterized in that: it comprises by the acquisition of Poria fungus liquid fermenting fermentation liquid, the ageing wine of making through zymamsis again.
Described dry type, half-dry type fermentative tuckahoe wine, it comprises that also the extracting solution of Poria cocos, mushroom, needle mushroom or Ganoderma sporophore mixes with Poria fungus liquid fermenting acquisition fermentation liquid, again alcoholic strength 9-12 ° the ageing wine of making through zymamsis.
Described dry type, half-dry type fermentative tuckahoe wine, described mushroom fruiting body is a champignon stems.
The preparation method of described dry type, half-dry type fermentative tuckahoe wine, take following steps to finish:
A, Poria cocos liquid fermenting:
1. shake flask fermentation: connect three bottles of liquid nutrient mediums of 250ml with slant strains, temperature 22-24 ℃, shaking speed 180r/min, initial pH value is 6.0～6.5, liquid amount 35% was cultivated 6～7 days;
2. jar fermentation: canned liquid measure 60%, temperature 22-24 ℃, initial pH value is 6.0～6.5, adopted before 12 hours ventilating ratio 1: 0.5, be adjusted to 1: 1 thereafter～1.5, stir fermentation with intermittent type and promptly reached terminal point to 120 hours, fresh weight of mycelium reaches 25 grams more than/100 milliliters;
B, fermentation liquid extract: the ratio of mash and amount of water is 1: 1, and pressure filtration is extracted under pressure 0.1MPa condition;
C, zymamsis condition: above-mentioned B step filtrate is added sucrose, and adjusting pol is 20%, inserts yeast and carries out liquid submerged fermentation, and leavening temperature is 28～30 ℃, through main ferment, after ferment and ageing obtain tuckahoe wine.
The preparation method of described dry type, half-dry type fermentative tuckahoe wine, the Poria cocos liquid fermenting is described in the steps A
The substratum of Poria cocos slant strains is following part by weight: glucose 2%, and agar 2%, stripping and slicing potato 20%, water surplus boils 30min, crosses leaching filtrate; Culture condition is: 25～30 ℃ of cultivations were covered with the inclined-plane with mycelium in 15-25 days and are advisable;
Liquid seed culture medium is: Zulkovsky starch 2%, glucose 2.5%, peptone 0.1%, wheat bran 0.5%, water surplus.
The water that adds equal proportion after the Poria cocos fermentation liquid homogenate that the preparation method of described dry type, half-dry type fermentative tuckahoe wine, step B obtain at high-pressure sterilizing pot 0.1MPa pressurization lixiviate 20min, obtains filtrate with four layers of filtered through gauze.
The preparation method of described dry type, half-dry type fermentative tuckahoe wine gets Poria cocos, mushroom, needle mushroom or the Ganoderma sporophore of pulverizing and the filter residue equal proportion of step B and adds entry, boils 20min, twice of lixiviate.
The preparation method of described dry type, half-dry type fermentative tuckahoe wine, the champignon stems and the needle mushroom sporophore co-fermentation of the pulverizing that adds in the liquid nutrient medium of Poria cocos fermentation obtain mash.
The preparation method of described dry type, half-dry type fermentative tuckahoe wine, yeast is that product vinegar yeast and liquor-making yeast ratio are 4: 1 in the condition of step C zymamsis, total inoculum size is 1 * 10
8More than, leavening temperature is 28～30 ℃.
The preparation method of described dry type, half-dry type fermentative tuckahoe wine, main ferment leavening temperature is controlled at 18-22 in the condition of step C zymamsis, and fermentation time 5-7 days, back ferment controlled temperature are 15 ℃, and the time is 15 days, the ageing controlled temperature is lower than 20 ℃, and the time obtains tuckahoe wine more than 6 months.
The liquid fermenting that at first carries out Poria mycelium of the present invention obtains fermented liquid, the extract that adds a certain amount of seed of Poria cocos entity and other fruit body of edible fungi, make tuckahoe wine stoste through zymamsis, through ageing obtain out that aroma is mellow, the dry type of unique flavor, half-dry type tuckahoe wine.Tuckahoe wine of the present invention is rich in the trace element of amino acid, Pachymose, needed by human etc., has vast market prospect.
Embodiment
Obtain preparation method's example of Siberian cocklebur wine below in conjunction with the fermentation of dry type of the present invention, half-dry type, the specific embodiment of the present invention is described, Poria cocos bacterial classification of the present invention, barms are bought by market.
Embodiment 1: the ageing of Poria cocos liquid fermenting
A, Poria cocos liquid fermenting
The PDA substratum: glucose 2%, agar 2%, stripping and slicing potato 20%, water surplus boils 30min, crosses leaching filtrate.25～30 ℃ of cultivations were covered with the inclined-plane with mycelium in about 20 days and are advisable.
Liquid seed culture medium: Zulkovsky starch 2%, glucose 2.5%, peptone 0.1%, wheat bran 0.5%, water surplus.
Poria cocos liquid shaking bottle fermentation condition is: a slant strains connects three bottles, 24 ℃ of temperature, and shaking speed 180r/min, initial pH value is 6.0～6.5, liquid amount 35% was cultivated 6～7 days;
The technical scale fermentation condition: under above-mentioned primary condition, canned liquid measure 60% adopted before 12 hours ventilating ratio 1: 0.5, was adjusted to 1: 1～1.5 scheme thereafter; Stir with intermittent type; 0～24 hour is the adaptive phase; Be the proliferate phase in 48～72 hours, the mycelium showed increased is dense, and descending appears in residual sugar and pH, enter the stable growth phase after 96 hours, hypha biomass increases slowly, enters the growth that the propagation after date is accompanied by hypha biomass, the pH value sharply descends, and reduces to about 2.5 and just tends towards stability.The total polysaccharides amount of final fermentation liquid reaches more than the 1.75mg/ml, and is more complete to the utilization of sugar, and fermentation can be reduced to about 0.5 to 120 hours, promptly reached terminal point.
The extraction of B, fermentation liquid
Get 500mL Poria mycelium fermented liquid, add 500mL water after the homogenate,, obtain filtrate 1. with four layers of filtered through gauze at high-pressure sterilizing pot 0.1MPa pressurization lixiviate 20min;
The extraction of C, filter residue and seed of Poria cocos entity
The filter residue of said extracted gained is added the seed of Poria cocos entity (pulverizing with the high speed medicinal herb grinder) of 50g, add and the isopyknic water of filtrate, boil 20min, repeat again once after the filtration,, obtain filtrate 2. twice vat liquor mixing.
D, zymamsis
1. with 2. above-mentioned filtrate merged, add sucrose, its pol is adjusted into 20%, insert yeast and carry out liquid submerged fermentation, leavening temperature is 28～30 ℃, is controlled at 18-22 ℃ through main ferment-leavening temperature, the Primary Fermentation time generally about 5-7 days, the back ferment-controlled temperature be 15 ℃, time is about 15 days, and ageing-temperature control is lower than 20 ℃, obtains tuckahoe wine more than 6 months.
Above-mentioned yeast is that product vinegar yeast and liquor-making yeast ratio are 4: 1, and total inoculum size is 1 * 10
8More than, leavening temperature is 28～30 ℃.
Embodiment 2: champignon stems, needle mushroom and Poria cocos are composite to make " Jin Xiangling " compound tuckahoe wine
The champignon stems and the needle mushroom sporophore of the pulverizing of adding 3% in the liquid nutrient medium in the embodiment steps A, all the other steps are with embodiment 1.
Embodiment 3:
After step B homogenate, add 500mL water in the 500mL fermentation liquid; Get champignon stems and each 30g of needle mushroom sporophore of pulverizing, 1. pressurization 0.1MPa lixiviate 20min obtains filtrate with four layers of filtered through gauze in high-pressure sterilizing pot, and all the other steps are with embodiment 1.
Listed examples of the present invention is intended to further illustrate this dry type, half-dry type fermentative tuckahoe wine and preparation method, and scope of the present invention is not constituted any restriction, the product that obtains with the embodiment of the invention and via described dry type, the half-dry type fermentative tuckahoe wine of all can obtaining of claims of the present invention.
Claims (7)
1. the preparation method of a dry type, half-dry type fermentative tuckahoe wine is characterized in that comprising the steps to finish:
A, Poria cocos liquid fermenting:
1. shake flask fermentation: slant strains is received in three bottles of liquid nutrient mediums of 250ml, temperature 22-24 ℃, shaking speed 180r/min, initial pH value is 6.0～6.5, liquid amount 35% was cultivated 6～7 days;
2. jar fermentation: canned liquid measure 60%, temperature 22-24 ℃, initial pH value is 6.0～6.5, adopted before 12 hours ventilating ratio 1: 0.5, be adjusted to 1: 1 thereafter～1.5, stir fermentation with intermittent type and promptly reached terminal point to 120 hours, fresh weight of mycelium reaches 25 grams more than/100 milliliters;
B, fermentation liquid extract: the ratio of mash and amount of water is 1: 1, and pressure filtration is extracted under pressure 0.1MPa condition;
C, zymamsis condition: above-mentioned B step filtrate is added sucrose, and adjusting pol is 20%, inserts yeast and carries out liquid submerged fermentation, and leavening temperature is 28～30 ℃, through main ferment, after ferment and ageing obtain tuckahoe wine.
2. the preparation method of dry type according to claim 1, half-dry type fermentative tuckahoe wine is characterized in that: the Poria cocos liquid fermenting is described in the steps A
The substratum of Poria cocos slant strains is following part by weight: glucose 2%, and agar 2%, stripping and slicing potato 20%, water surplus boils 30min, crosses leaching filtrate; Culture condition is: cultivate for 25～30 ℃ and covered with the inclined-plane with mycelium in 15-25 days;
Liquid nutrient medium is: Zulkovsky starch 2%, glucose 2.5%, peptone 0.1%, wheat bran 0.5%, water surplus.
3. the preparation method of dry type according to claim 1, half-dry type fermentative tuckahoe wine, it is characterized in that adding after the Poria cocos fermentation liquid homogenate among the step B water of equal proportion, at high-pressure sterilizing pot 0.1MPa pressurization lixiviate 20min, obtain filtrate with four layers of filtered through gauze.
4. according to the preparation method of the described dry type of claim 1, half-dry type fermentative tuckahoe wine, it is characterized in that it comprises that also the extracting solution of Poria cocos, mushroom, needle mushroom or Ganoderma sporophore and Poria fungus liquid fermenting are obtained fermentation liquid to be mixed, make alcoholic strength 9-12 ° ageing wine again through the step of zymamsis, the preparation of the extracting solution of Poria cocos, mushroom, needle mushroom or Ganoderma sporophore is that Poria cocos, mushroom, needle mushroom or the Ganoderma sporophore of getting pulverizing and the filter residue equal proportion of step B add entry, boil 20min, twice of lixiviate.
5. according to the preparation method of the described dry type of claim 4, half-dry type fermentative tuckahoe wine, it is characterized in that described mushroom fruiting body is a champignon stems.
6. the preparation method of dry type according to claim 1, half-dry type fermentative tuckahoe wine is characterized in that: add champignon stems and the needle mushroom sporophore co-fermentation pulverized and obtain mash in the liquid nutrient medium of Poria cocos fermentation.
7. the preparation method of dry type according to claim 1, half-dry type fermentative tuckahoe wine, it is characterized in that: main ferment leavening temperature is controlled at 18-22 ℃ in the condition of step C zymamsis, fermentation time 5-7 days, back ferment controlled temperature are 15 ℃, time is 15 days, the ageing controlled temperature is lower than 20 ℃, and the time obtains tuckahoe wine more than 6 months.
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