WO2021031802A1 - 一种灵芝芪参系列产品的生产方法及系列产品 - Google Patents

一种灵芝芪参系列产品的生产方法及系列产品 Download PDF

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WO2021031802A1
WO2021031802A1 PCT/CN2020/105080 CN2020105080W WO2021031802A1 WO 2021031802 A1 WO2021031802 A1 WO 2021031802A1 CN 2020105080 W CN2020105080 W CN 2020105080W WO 2021031802 A1 WO2021031802 A1 WO 2021031802A1
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ganoderma lucidum
parts
qishen
content
yellow wine
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PCT/CN2020/105080
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English (en)
French (fr)
Inventor
郭尚
郭霄飞
李艳婷
南晓洁
张程
朱敏
秦楠楠
刘欣
牛思远
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山西省农业科学院食用菌研究所
山西蕈健生物科技有限公司
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Priority to JP2021540820A priority Critical patent/JP2022518423A/ja
Publication of WO2021031802A1 publication Critical patent/WO2021031802A1/zh

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    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
    • A23L33/20—Reducing nutritive value; Dietetic products with reduced nutritive value
    • A23L33/21—Addition of substantially indigestible substances, e.g. dietary fibres
    • A23L33/22—Comminuted fibrous parts of plants, e.g. bagasse or pulp
    • 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
    • C12G3/02—Preparation of other alcoholic beverages by fermentation
    • C12G3/021—Preparation of other alcoholic beverages by fermentation of botanical family Poaceae, e.g. wheat, millet, sorghum, barley, rye, or corn
    • 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
    • C12G3/02—Preparation of other alcoholic beverages by fermentation
    • C12G3/026—Preparation of other alcoholic beverages by fermentation with health-improving ingredients, e.g. flavonoids, flavones, polyphenols or polysaccharides, added before or during the fermentation stage; with flavouring ingredients added before or during the fermentation stage
    • C—CHEMISTRY; METALLURGY
    • C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
    • C12H—PASTEURISATION, STERILISATION, PRESERVATION, PURIFICATION, CLARIFICATION OR AGEING OF ALCOHOLIC BEVERAGES; METHODS FOR ALTERING THE ALCOHOL CONTENT OF FERMENTED SOLUTIONS OR ALCOHOLIC BEVERAGES
    • C12H6/00—Methods for increasing the alcohol content of fermented solutions or alcoholic beverages
    • C12H6/02—Methods for increasing the alcohol content of fermented solutions or alcoholic beverages by distillation
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
    • A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs

Definitions

  • the invention belongs to the technical field of dietary supplements, and specifically relates to a production method of Ganoderma lucidum Qishen series products and series products.
  • Ganoderma lucidum polysaccharides and Ganoderma lucidum triterpenoids have been studied for anti-tumor, immune regulation and liver protection effects for a long time.
  • Ganoderma lucidum triterpenes as the key functional components of Ganoderma lucidum, have no other excipients to replace, and they have particularly significant physiological activities.
  • Astragalus and Codonopsis are commonly used warming and invigorating medicinal materials in ancient Chinese prescriptions. They are rich in polysaccharides, folic acid, amino acids and other active ingredients that enhance the body's immunity. Astragalus has been used as a medicine in my country for more than 2,000 years.
  • Codonopsis pilosula nourishes qi, nourishes body fluid and nourishes blood. It can also regulate and relieve the symptoms of "three highs" to varying degrees.
  • Millet is a kind of miscellaneous grain mainly grown in the alpine mountainous area of the north. Because it is mostly used to make millet rice wine, it is also called "jiu rice".
  • the fermentation products of millet rice are degraded by microbial enzymes, so the rich protein in them exists in the form of peptides and amino acids, which are easier to be absorbed and utilized by the human body; it contains high functional oligosaccharides, which can lower serum cholesterol; Physiologically active ingredients such as phenolic substances and melanoidin are excellent in scavenging free radicals, preventing cardiovascular diseases, anti-cancer, and anti-aging.
  • the fermented product of millet rice wine is rich in important inhibitory neurotransmitter ⁇ -aminobutyric acid (GABA), which participates in a variety of metabolic activities, and can reduce blood pressure, improve brain function, enhance long-term memory, anti-anxiety, high weight loss and improve liver Physiological activities such as kidney function.
  • GABA inhibitory neurotransmitter ⁇ -aminobutyric acid
  • Quinoa is well-known for its comprehensive nutritional content. It is rich in essential amino acids, polyunsaturated fatty acids, vitamins, minerals and other nutrients, which can balance the nutrient intake of healthy people.
  • quinoa Compared with other grains, quinoa has a high protein content (140.0 ⁇ 220.0g/kg); it is rich in a variety of amino acids, and its amino acid ratio is close to the ideal ratio proposed by the United Nations Food and Agriculture Organization (FAO); fat is 20.0 ⁇ 100.0g/kg; rich in dietary fiber and gluten-free; and rich in a variety of minerals and vitamins. At the same time, quinoa is also rich in polyphenols, flavonoids and other active plant compounds. Sweet buckwheat has high nutritional, medicinal and health value. Its protein composition is different from the general grain composition. The main component is water-soluble albumin content (31%.8%-42.3%), followed by gluten content ( 24.5% ⁇ 26.1%), with the lowest gliadin content (1.7% ⁇ 2.3%).
  • the dietary fiber content of buckwheat seeds is 3.4%-5.2%, of which 20%-30% is soluble dietary fiber.
  • Monascus's strain is Monascus, which is a kind of mold with high temperature resistance, strong saccharification ability and alcohol fermentation ability.
  • the metabolite of red yeast rice lovastatin can help avoid the production of reductase that synthesizes cholesterol, thereby helping to regulate the human body's high cholesterol state, and it can also help solve the problem of high blood pressure and high blood lipids. It is regarded as the most current A promising element that can help reduce fat.
  • the purpose of the present invention is to provide a production method of Ganoderma lucidum Qishen series products and series products, aiming at maximizing the utilization of the functional components of these valuable raw materials.
  • the present invention provides a production method of Ganoderma lucidum and Qishen series products, including the following steps:
  • step (8) Dry the solid residue of step (7) at 60° C., and make it into Ganoderma lucidum and Qishen dietary fiber powder through ultrafine grinding.
  • the mixing ratios in steps (5) and (7) are all weight ratios.
  • the present invention provides Ganoderma lucidum and Qishen series products prepared by the production method described in the above technical scheme.
  • the Ganoderma lucidum and Qishen series products include Ganoderma lucidum and Qishen liquor, Ganoderma lucidum and Qishen liquor, and Ganoderma and Qishen dietary fiber powder;
  • the liquor content of the Ganoderma lucidum Qishen liquor is 63 ⁇ 3% Vol, the acidity is pH 6.0, the ester content is 0.2-0.6%, the higher alcohol content is 0.15-0.3%, the total acid content is 0.02-0.13%, furfural The content is 0.002 ⁇ 0.003%;
  • the alcohol content of the Ganoderma lucidum Shenqi yellow wine 15% vol; the relative content of esters in the aroma chemical components of the Ganoderma lucidum Shenqi yellow wine is 70.17% to 86.09%; the polysaccharide content of the Ganoderma lucidum Shenqi yellow wine accounts for the body of the rice wine
  • the content of triterpenoids of the Ganoderma lucidum Shenqi yellow wine is 0.049%, the content of lovastatin is 30ppm, the content of Codonopsis is 1.6mg/L, and the content of Verbasil isoflavone glucoside is 4.6mg/L;
  • the content of total dietary fiber in the Ganoderma lucidum Qishen dietary fiber powder is 52.6-53.8%; the Ganoderma lucidum Qishen dietary fiber powder contains trace elements, such as nutritional components of magnesium, iron, selenium, and strontium.
  • the present invention provides a method for producing Ganoderma lucidum Qishen liquor, which comprises the following steps:
  • (C) Mix the raw materials prepared in steps (A) and (B), add 8-10 parts of Daqu and stir evenly, then seal the container, ferment for 28 days at a temperature of 20-25°C, distill, and cool the mash to 30 Add 8 to 10 parts of Daqu at °C, continue to ferment for 28 days, distill, and mix the two wines before and after to make Ganoderma lucidum and Qishen white wine, and distiller's lees for later use.
  • the invention provides a production method of Ganoderma lucidum Shenqi yellow wine, which comprises the following steps:
  • step (d) Mix the bacteria clump particles prepared in step (b) with the raw materials prepared in (c) at a ratio of 1:2 to 3, then add 2 to 5 parts of red yeast rice and 1 to 2 parts of yellow wine yeast, and stir evenly. Sealed fermentation at ⁇ 30°C for 3 ⁇ 4d, and then continued fermentation at 20 ⁇ 24°C for 24 ⁇ 28h, then squeezed and filtered. The supernatant is Ganoderma lucidum, Ginseng and Qi yellow wine, and the solid residue is reserved.
  • the mixing ratios in steps (b) and (c) are all weight ratios.
  • the present invention also provides a production method of Ganoderma lucidum Qishen dietary fiber powder, which comprises the following steps:
  • the solid residue obtained by the production method described in the above technical scheme is dried at 60° C., and is superfinely pulverized into Ganoderma lucidum and Qishen dietary fiber powder.
  • the parts are all parts by weight.
  • the production method of the Ganoderma lucidum Qishen liquor provided by the present invention has the special aroma of Astragalus, Codonopsis and Ganoderma lucidum through a process, and imparts a special medicinal aroma to the fragrant liquor.
  • the volatile content of Ganoderma lucidum is Oil and volatile alcohols (benzyl alcohol and phenethyl alcohol can be detected at ppm level), to a certain extent, give white wine a special aroma.
  • the physical and chemical indexes of the raw wine of Ganoderma lucidum and Qishen liquor produced by the invention are stable at: liquor content: 63 ⁇ 3% Vol, acidity: PH 6.0, ester content 0.2-0.6%, higher alcohol content 0.15-0.3%, and total acid content preferably 0.02% ⁇ 0.13%, more preferably 0.02% ⁇ 0.05%, furfural content 0.002 ⁇ 0.003%;
  • the production method of Ganoderma lucidum ginseng yellow wine adds the fermented white wine lees, quinoa and sweet buckwheat fermented by Ganoderma lucidum fungus to the fermentation substrate of Ganoderma lucidum rice wine.
  • the rich microorganisms in Daqu have been fermented for a long time, and once again experienced the role of red yeast in the fermentation of rice wine, the large molecules were broken down into small molecules as much as possible.
  • the alcohol content of Ganoderma lucidum Shenqi yellow wine produced by the invention is 15% vol.
  • the aroma chemical components are mainly esters. A total of 32 chemical components have been identified, of which 20 are esters, with a relative content of 70.17% to 86.09%.
  • the polysaccharide content accounts for 3.56% to 5.18% of the rice wine body, the triterpenoids reach the level of 0.049%, the lovastatin content reaches 30ppm, the codonopsis content is 1.6mg/L, and the verbascene glucoside content is 4.6mg/L, has the function of improving the body's cellular immune function and lowering blood sugar and blood lipids.
  • the production method of the dietary fiber powder of Ganoderma lucidum and stilbene provided by the invention has less distillers' grain solubles and extracts after two fermentation processes of white wine and yellow wine.
  • the dietary fiber powder of Ganoderma lucidum and stilbene provided by the present invention is basically dietary fiber, with a total dietary fiber content of 52.6-53.8%, and contains trace elements, such as magnesium, iron, selenium, strontium and other nutrients.
  • the present invention uses Ganoderma lucidum, Codonopsis, Astragalus and other edible and medicinal fungi and health-care medicinal materials on the raw materials, aiming to strengthen the health-care functionality of the product.
  • the invention absorbs and applies part of the technology of the production process of white wine and rice wine in the production process, creatively develops a new process for continuous production of white wine and rice wine, and finally reprocesses the distiller’s grains into dietary fiber powder, so that all raw materials are fully sufficient Of use.
  • the product of the present invention enables the use of valuable edible fungi and medicinal materials to guide consumers from changing "medicine tonic” to "leisure tonic", and subtly completes “medicinal tonic”, and degrades Ganoderma lucidum, Codonopsis pilosula and Astragalus by using multi-strains in liquor daqu
  • Ganoderma lucidum will further ferment the sweet buckwheat, quinoa and distiller’s grains.
  • red yeast rice and yeast After the fermentation product is compounded with the grain, it will be fermented with red yeast rice and yeast for the third time. It is a plant-based and fungal drug that has undergone multiple fermentations. Eating homologous soluble substances finally enter the body of the rice wine. Its nutritional and tonic function and the effect of "complementing" and “complementing” are in line with the health needs of modern consumers.
  • the present invention provides a production method of Ganoderma lucidum and Qishen series products, including the following steps:
  • step (8) Dry the solid residue of step (7) at 60° C., and make it into Ganoderma lucidum and Qishen dietary fiber powder through ultrafine grinding.
  • sorghum 80 portions of sorghum are soaked in clean water for 4 to 5 hours, steamed to nine maturity, and allowed to cool for 30 to 60 minutes to obtain spare sorghum.
  • there is no requirement for the soaking method and the method well known to those skilled in the art can be used.
  • the method for steaming sorghum to nine maturity is beneficial to the fermentation of Daqu microorganisms, and at the same time, it can avoid the waste of energy when the steaming time is too long.
  • the present invention 2 to 5 parts of Ganoderma lucidum, 2 to 10 parts of fresh Codonopsis and 8 to 10 parts of fresh astragalus are weighed and cut into pieces with a side length of 5-10 mm to obtain the first spare mixed raw material.
  • the parts are preferably parts by weight.
  • the use of blocks of a specific size in the present invention is not only conducive to the full water absorption of the material, but also can ensure that the material can maintain the shape under the volume, and can also play a certain supporting effect on the wine.
  • the present invention mixes the spare sorghum prepared in the above steps with the first spare mixed raw materials, adds 8-10 parts of Daqu and stirs evenly, then seals the container, fermentes for 28 days at a temperature of 20-25°C, and distills to obtain the first wine body and Liquor mash; add 8-10 parts of Daqu when the mash is cooled to 30°C, continue to ferment for 28 days, and distill to obtain the second wine body; mix the first wine body and the second wine body to make Ganoderma Qishen liquor , Distiller's lees spare.
  • the parts are preferably parts by weight.
  • Ganoderma lucidum, Codonopsis and Astragalus undergo two Daqu microbial fermentation to achieve the purpose of fully utilizing starch.
  • the invention weighs 10-15 parts of sweet buckwheat kernels and 10-20 parts of quinoa, mixes them evenly, and submerge them with clean water. After absorbing water, add water to submerge, soak for 6-10 hours at 25°C and drain to obtain the second spare mixed raw material.
  • the parts are preferably parts by weight. In the present invention, there is no requirement for the mixing mode, and technical solutions well known to those skilled in the art can be used.
  • the invention submerges the sweet buckwheat kernels and quinoa to make the materials fully contact with water, thereby increasing the infiltration effect.
  • the distiller's grains and the second mixed raw material obtained when producing Ganoderma lucidum and Qihuang wine are mixed at a ratio of 3 to 4:1, autoclaved and sterilized at 121°C for 30 minutes, cooled to 25°C, and then inoculated with ganoderma species, and cultured at 25°C After 10-20 days, when the mycelium is full, the clump is broken into 5-8mm diameter particles to obtain clump pellets.
  • Daqu microorganisms are rich in amylase, protease and alcoholic enzymes. After the Daqu microorganisms are fully fermented, Ganoderma lucidum is inoculated on it, which can further hydrolyze the raw materials and produce more secondary organisms with physiological activity. Metabolites.
  • the parts are preferably parts by weight. In the present invention, there is no requirement for the soaking method, and the method well known to those skilled in the art can be used.
  • the clump particles and spare Li rice are mixed at a ratio of 1:2 to 3, then 2 to 5 parts of red yeast rice and 1 to 2 parts of yellow wine yeast are added, stirred evenly, and sealed and fermented at 25 to 30°C for 3 to 4 days, and then Fermentation is continued at 20-24°C for 24-28h, then squeezed and filtered.
  • the supernatant is Ganoderma lucidum, Ginseng and Qi yellow wine, and the solid residue is reserved.
  • the parts are preferably parts by weight; the mixing ratios are all parts by weight.
  • there are no specific limitations on pressing and filtering, and specific methods well known to those skilled in the art may be used.
  • the combination of white wine brewing and rice wine brewing not only collects volatile substances, but also retains water-soluble and partly fat-soluble non-volatile substances in the food and medicine homologous substances in the rice wine, making full use of each material.
  • the present invention will dry the solid residue at 60 DEG C, and be superfinely pulverized into Ganoderma lucidum Qishen dietary fiber powder.
  • the present invention also provides the Ganoderma lucidum Qishen series products obtained by the production method described in the above technical scheme, including Ganoderma lucidum Qishen liquor, Ganoderma lucidum Qishen yellow wine and Ganoderma lucidum Qishen dietary fiber powder;
  • the liquor content of the Ganoderma lucidum Qishen liquor is 63 ⁇ 3% Vol
  • the acidity is pH 6.0
  • the ester content is 0.2-0.6%
  • the higher alcohol content is 0.15-0.3%
  • the total acid content is preferably 0.02%-0.13% , More preferably 0.02% to 0.05%
  • the furfural content is 0.002 to 0.003%; the content is preferably mass volume content.
  • the alcohol content of the Ganoderma lucidum Shenqi yellow wine is 15% vol; the relative content of esters in the aroma chemical components of the Ganoderma lucidum Shenqi yellow wine is 70.17% to 86.09%; the polysaccharide content of the Ganoderma lucidum Shenqi yellow wine accounts for the body of the yellow wine
  • the content of triterpenoids in the Ganoderma lucidum Shenqi yellow wine is 0.049%, the content of lovastatin is 30ppm, the content of Codonopsis is 1.6mg/L, and the content of Verbasil isoflavone glucoside is 4.6mg/L.
  • the aroma chemical components are preferably esters, and a total of 32 chemical components have been identified, including 20 esters and butyric acid Mainly ethyl ester and ethyl caproate.
  • the fermentation substrate of millet rice wine is added with distillers grains, quinoa and sweet buckwheat fermented by ganoderma fungi.
  • the ganoderma (and ganoderma mycelium), codonopsis, and astragalus in the distillers are enriched in Daqu with longer microorganisms.
  • the content of total dietary fiber in the Ganoderma lucidum Qishen dietary fiber powder is 52.6-53.8%; the distiller's grains solubles and extracts after the two fermentation processes of white wine and yellow wine in the present invention are less, and are basically dietary fiber; Qishen dietary fiber powder contains trace elements, such as magnesium, iron, selenium and strontium.
  • the present invention provides a method for producing Ganoderma lucidum Qishen liquor, which comprises the following steps:
  • (C) Mix the raw materials prepared in steps (A) and (B), add 8-10 parts of Daqu and stir evenly, then seal the container, ferment for 28 days at a temperature of 20-25°C, distill, and cool the mash to 30 Add 8 to 10 parts of Daqu at °C, continue to ferment for 28 days, distill, and mix the two wines before and after to make Ganoderma lucidum and Qishen white wine, and distiller's grains for use.
  • the technical scheme of the production method of Ganoderma lucidum Qishen liquor of the present invention is the same as the preparation process of Ganoderma lucidum Qishen liquor in the aforementioned scheme of the production method of Ganoderma lucidum Qishen series products, and will not be repeated here.
  • This application provides a method for producing Ganoderma lucidum Shenqi yellow wine, which includes the following steps:
  • step (d) Mix the bacteria clump particles prepared in step (b) with the raw materials prepared in (c) at a ratio of 1:2 to 3, then add 2 to 5 parts of red yeast rice and 1 to 2 parts of yellow wine yeast, and stir evenly. Sealed fermentation at ⁇ 30°C for 3 ⁇ 4d, and then continued fermentation at 20 ⁇ 24°C for 24 ⁇ 28h, then squeezed and filtered. The supernatant is Ganoderma lucidum, Ginseng and Qi yellow wine, and the solid residue is reserved.
  • the technical scheme of the production method of Ganoderma lucidum and Qishen yellow wine of the present invention is the same as the preparation process of Ganoderma lucidum and Qishen yellow wine in the aforementioned scheme of the production method of Ganoderma lucidum and Qishen series products, and will not be repeated here.
  • the present invention provides a method for producing Ganoderma lucidum and Qishen dietary fiber powder, which comprises the following steps:
  • the solid residue obtained from the production method of Ganoderma lucidum and Qishen yellow wine is dried at 60° C. and superfinely pulverized into Ganoderma lucidum and Qishen dietary fiber powder.
  • the technical scheme of the production method of Ganoderma lucidum Qishen liquor of the present invention is the same as the preparation process of Ganoderma lucidum Qishen liquor in the aforementioned scheme of the production method of Ganoderma lucidum Qishen series products, and will not be repeated here.
  • the method of producing Ganoderma lucidum Qishen series products includes the following steps:
  • step (3) Mix the distiller’s grains of step (3) and the raw materials of (4) at a ratio of 3:1, autoclave, and cool to 25°C for 30 minutes at 121°C, then inoculate Ganoderma lucidum strains, cultivate at 25°C for 10 days, and the hypha When it is full, break the bacterial mass into 5mm diameter particles to obtain bacterial mass particles;
  • step (8) Dry the solid residue of step (7) at 60° C., and make it into Ganoderma lucidum and Qishen dietary fiber powder through ultrafine grinding.
  • the method of producing Ganoderma lucidum Qishen series products includes the following steps:
  • step (3) Mix the distiller's grains of step (3) and the raw materials of (4) in 4:1, autoclave, cool to 25°C for 30 minutes, inoculate Ganoderma lucidum strains, cultivate at 25°C for 20 days, the mycelium grows When it is full, break the clump into 6mm diameter particles to obtain clump pellets;
  • step (8) Dry the solid residue of step (7) at 60° C., and make it into Ganoderma lucidum and Qishen dietary fiber powder through ultrafine grinding.
  • the method of producing Ganoderma lucidum Qishen series products includes the following steps:
  • step (3) Mix the distiller's grains of step (3) and the raw materials of (4) at 3.5:1, autoclave, and cool to 25°C for 30 minutes at 121°C, then inoculate Ganoderma lucidum strains, cultivate at 25°C for 16 days, the mycelia will grow When it is full, crush the bacterial mass into 7mm diameter particles to obtain bacterial mass particles;
  • step (8) Dry the solid residue of step (7) at 60° C., and make it into Ganoderma lucidum and Qishen dietary fiber powder through ultrafine grinding.
  • the method of producing Ganoderma lucidum Qishen series products includes the following steps:
  • step (3) Mix the distiller’s grains of step (3) and the raw materials of (4) at a ratio of 3:1, autoclave, and cool to 25°C for 30 minutes at 121°C, then inoculate Ganoderma lucidum strains, cultivate at 25°C for 10 days, and the hypha When it is full, break the bacterial mass into 5mm diameter particles to obtain bacterial mass particles;
  • step (8) Dry the solid residue of step (7) at 60° C., and make it into Ganoderma lucidum and Qishen dietary fiber powder through ultrafine grinding.
  • Example 1 to 4 The white wine and yellow rice wine prepared in Examples 1 to 4 and the white wine prepared by the traditional process were tested for esters, alcohols, and aldehydes by gas chromatography. The test results are shown in Table 1. Among them, Examples 1 to 4 are recorded as test groups 1 to 4, and those prepared by traditional techniques are recorded as CK group.
  • Examples 1 to 4 and the liquor prepared in the traditional process are uniformly converted to 65 degrees, and the liquor yield is detected by the percentage of the weight ratio of the body to the staple food.
  • the test results are shown in Table 2.
  • Examples 1 to 4 are recorded as test groups 1 to 4, and those prepared by traditional techniques are recorded as group CK.
  • Example 1 42.48
  • Example 2 45.72
  • Example 3 44.28
  • Example 4 42.48
  • Example 1 to 4 The yellow rice wine prepared in Examples 1 to 4 and the rice wine prepared by the traditional process were tested for the total triterpenoid content of the rice wine by the alcohol extraction colorimetric method.
  • the test results are shown in Table 3.
  • Examples 1 to 4 are recorded as test groups 1 to 4, and those prepared by traditional techniques are recorded as group CK.
  • the highest total triterpenoid content is 49.5mg/100ml, which is significantly better than traditional rice wine.

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Abstract

一种灵芝芪参系列产品的生产方法及系列产品，包括：制备原料高粱、灵芝、党参和黄芪；将上述制备原料混合后加入大曲，密封容器，发酵，蒸馏，酒醅晾凉后添加大曲，发酵，蒸馏，得灵芝芪参白酒、酒糟；制备原料甜荞仁和藜麦；将酒糟、原料甜荞仁和藜麦按3～4:1混合，高压灭菌、冷却后接种灵芝菌种，菌丝发满后将菌块破碎成菌块颗粒；制备原料黍米；将菌块颗粒与黍米混合，再加红曲与黄酒酵母，密封发酵，压榨、过滤，上清液为灵芝参芪黄酒，固体渣烘干、超微粉碎得为灵芝芪参膳食纤维粉。

Description

一种灵芝芪参系列产品的生产方法及系列产品
本申请要求于2019年08月20日提交中国专利局、申请号为201910770479.X、发明名称为“灵芝芪参系列产品的生产方法”的中国专利申请的优先权，其全部内容通过引用结合在本申请中。
技术领域
本发明属于膳食补充剂技术领域，具体涉及一种灵芝芪参系列产品的生产方法及系列产品。
背景技术
灵芝多糖及灵芝三萜的抗肿瘤、免疫调节、保肝作用研究已久，另外，灵芝三萜作为灵芝的关键功效成分，目前还没有其他辅料可以代替，其具有特别显著的生理活性。黄芪和党参作为汉方古法常用的温补药材，富含多糖、叶酸、氨基酸等增强机体免疫力的活性成分。黄芪入药在我国已有2000多年的历史，因其保肝利尿、抗衰老、抗应激、降压和较广泛的抗菌作用使得其在中医药界一直备受推崇。党参益气补中、生津养血，亦可调理并在不同程度上缓解“三高”症状。黍是北方高寒山区主要种植的一种杂粮，因其多用于制作黍米老黄酒，故又被称为“酒米”。黍米的发酵产物因经过微生物酶的降解，故其中丰富的蛋白质以肽和氨基酸的形式存在，更易被人体吸收利用；含较高的功能性低聚糖，具有降血清胆固醇的作用；含多酚物质、类黑精等生理活性成分，对于清除自由基，防止心血管病、抗癌、抗衰老等功效奇佳。黍的发酵产物黄酒中富含重要的抑制性神经递质γ～氨基丁酸(GABA)，参与多种代谢活动，具有降低血压、改善脑功能、增强长期记忆、抗焦虑、高效减肥及提高肝、肾机能等生理活性。藜麦以营养成分全面而闻名，含有丰富的人体必需的氨基酸、多不饱和脂肪酸、维生素、矿物质等营养成分，能够平衡健康人群营养素的摄入状况。与其他谷物相比，藜麦的蛋白质质量分数很高(140.0～220.0g/kg)；富含多种氨基酸，其氨基酸比例和联合国粮食与农业组织(FAO)提出的理想比例接近；脂肪为20.0～100.0g/kg；膳食纤维丰富，且不含麸质；并富含多种矿质物质及维生素等。同时，藜麦还含有丰富的多酚、黄酮等活性植物化合物。甜荞麦具有很高的营养、药用及保健价值，其蛋白质组成不同 一般的粮食组成，主要成分为水溶性清蛋白含量较高(31％.8％～42.3％)，谷蛋白含量次之(24.5％～26.1％)，醇溶蛋白含量最低(1.7％～2.3％)。荞麦种子的膳食纤维含量3.4％～5.2％，其中20％～30％是可溶性食物纤维，现代研究认为荞麦膳食纤维可能对多肽等物质具有结合能力，因此对消化和肠胃运动具有有益的作用。红曲的菌种是红曲霉，它是一种耐高温、糖化能力强，又有酒精发酵力的霉菌。红曲的代谢产物洛伐他丁能够很好的帮助避免会合成胆固醇的还原酵素生成，从而帮助调理人体高胆固醇状态，还能够帮助解决高血压和高血脂问题，它被成为是目前来讲最有前途的一种可以帮助降低脂肪的元素。
上述原料都是营养功能非常强大的农产品和微生物产品，如何将其合理搭配使其功能发挥最大化是本领域技术人员始终追求的目标。
发明内容
本发明的目的是提供一种灵芝芪参系列产品的生产方法及系列产品，旨在实现这些名贵原料功能成分的利用最大化。
本发明提供了一种灵芝芪参系列产品的生产方法，包括如下步骤：
(1)称取80份高粱用净水浸泡4～5h后，蒸至九成熟，摊凉30～60min，得备用高粱；
(2)称取2～5份灵芝、2～10份新鲜党参和8～10份新鲜黄芪，切成边长5～10mm的块，得备用第一混合原料；
(3)将步骤(1)、(2)制备的原料混合，加入8～10份大曲搅拌均匀，然后将容器密封，20～25℃温度条件下，发酵28d，蒸馏，酒醅晾凉至30℃时再添加8～10份大曲，继续入缸发酵28d，蒸馏，前后两次酒体混合，制成灵芝芪参白酒，酒糟备用；
(4)称取10～15份甜荞仁和10～20份藜麦，混合均匀后用净水淹没，吸水后加水至淹没，25℃条件下浸泡6～10h，沥水，得备用第二混合原料；
(5)将步骤(3)的酒糟和(4)的原料按3～4:1混合，高压灭菌，121℃下30min，冷却至25℃后接种灵芝菌种，25℃下培养10～20d，菌丝发满后将菌块破碎成5～8mm直径颗粒，得菌块颗粒；
(6)称取80份黍米用净水浸泡4～5h后，蒸至九成熟，摊凉30～60min，得备用黎米；
(7)将步骤(5)的制备的菌块颗粒与(6)准备的原料按1：2～3混合，再加2～5份红曲与1～2份黄酒酵母，搅拌均匀，在25～30℃下密封发酵3～4d，再在20～24℃下继续发酵24～28h，然后压榨、过滤，上清液为灵芝参芪黄酒，固体渣备用；
(8)将步骤(7)的固体渣在60℃下烘干，经超微粉碎制成为灵芝芪参膳食纤维粉。
优选的，步骤(5)和(7)中所述的混合比例均为重量比。
本发明提供了上述技术方案所述生产方法制得的灵芝芪参系列产品，所述灵芝芪参系列产品包括灵芝芪参白酒、灵芝参芪黄酒和灵芝芪参膳食纤维粉；
所述灵芝芪参白酒的酒度为63±3％Vol，酸度为pH6.0，酯类含量为0.2～0.6％，高级醇含量为0.15～0.3％，总酸含量为0.02～0.13％，糠醛含量为0.002～0.003％；
所述灵芝参芪黄酒酒精度：15％vol；所述灵芝参芪黄酒的香气化学组分中酯类的相对含量为70.17％～86.09％；所述灵芝参芪黄酒的多糖含量占黄酒酒体的3.56％～5.18％；所述灵芝参芪黄酒的三萜类含量0.049％，洛伐他丁含量为30ppm，党参炔苷含量为1.6mg/L，毛蕊异黄酮葡萄糖苷含量为4.6mg/L；
所述灵芝芪参膳食纤维粉中总膳食纤维含量为52.6～53.8％；所述灵芝芪参膳食纤维粉含有微量元素，镁、铁、硒、锶营养成分。
本发明提供了一种灵芝芪参白酒的生产方法，包括如下步骤：
(A)称取80份高粱用净水浸泡4～5h后，蒸至九成熟，摊凉30～60min，得备用高粱；
(B)称取2～5份灵芝、2～10份新鲜党参和8～10份新鲜黄芪，切成边长5～10mm的块，得第一备用混合原料；
(C)将步骤(A)、(B)制备的原料混合，加入8～10份大曲搅拌均匀，然后将容器密封，20～25℃温度条件下，发酵28d，蒸馏，酒醅晾凉至30℃时再添加8～10份大曲，继续入缸发酵28d，蒸馏，前后两次酒体混合，制成灵芝芪参白酒，酒糟备用。
本发明提供了一种灵芝参芪黄酒的生产方法，包括如下步骤：
(a)称取10～15份甜荞仁和10～20份藜麦，混合均匀后用净水淹没，吸水后加水至淹没，25℃条件下浸泡6～10h，沥水，得第二备用混合原料；
(b)将权利要求3所述生产方法中所得酒糟和所述步骤(1)的原料按3～4:1混合，高压灭菌，121℃下30min，冷却至25℃后接种灵芝菌种，25℃下培养10～20d，菌丝发满后将菌块破碎成5～8mm直径颗粒；
(c)称取80份黍米用净水浸泡4～5h后，蒸至九成熟，摊凉30～60min，得备用黎米；
(d)将步骤(b)的制备的菌块颗粒与(c)准备的原料按1：2～3混合，再加2～5份红曲与1～2份黄酒酵母，搅拌均匀，在25～30℃下密封发酵3～4d，再在20～24℃下继续发酵24～28h，然后压榨、过滤，上清液为灵芝参芪黄酒，固体渣备用。
优选的，步骤(b)和(c)中所述的混合比例均为重量比。
本发明还提供了一种灵芝芪参膳食纤维粉的生产方法，包括如下步骤：
将上述技术方案所述生产方法所得固体渣在60℃下烘干，经超微粉碎制成为灵芝芪参膳食纤维粉。
优选的，所述的份数均为重量份。
本发明提供的灵芝芪参白酒生产方式通过工艺使得其具有黄芪、党参及灵芝的特殊香气，赋予了清香型白酒一种特殊的药香，经过两次发酵与蒸馏后，灵芝中的可挥发性油、挥发性醇类(苯甲醇、苯乙醇可检测到ppm级)，一定程度上赋予了白酒特殊香气。
本发明生产所得灵芝芪参白酒的原酒理化指标稳定在：酒度：63±3％Vol，酸度：PH6.0，酯类含量0.2～0.6％，高级醇含量0.15～0.3％，总酸含量优选为0.02％～0.13％，更优选为0.02％～0.05％，糠醛含量0.002～0.003％；
本发明提供的灵芝参芪黄酒生产方式将黍米黄酒发酵底物中添加了经过灵芝真菌发酵的白酒酒糟、藜麦及甜荞仁，酒糟中灵芝(及灵芝菌丝体)、党参、黄芪经过大曲中丰富微生物较长时间的发酵，再次经历黄酒发酵中红曲的作用，大分子尽可能的分解为小分子。
本发明生产所得灵芝参芪黄酒的酒精度为15％vol，香气化学组分以酯类为主，共鉴定出32种化学组分，其中酯类20种，相对含量为 70.17％～86.09％，以丁酸乙酯、己酸乙酯为主。多糖含量占黄酒酒体的3.56％～5.18％，三萜类更是达到了0.049％的水平，洛伐他丁含量达到了30ppm，党参炔苷含量为1.6mg/L，毛蕊异黄酮葡萄糖苷含量为4.6mg/L，具有提高机体细胞免疫功能和降血糖、血脂的功能。
本发明提供的灵芝参芪的膳食纤维粉的生产方式经过白酒、黄酒两次发酵工艺的酒糟可溶物及浸出物较少。
本发明提供的灵芝参芪的膳食纤维粉基本以膳食纤维为主，总膳食纤维含量达到52.6～53.8％，同时含有微量元素，镁、铁、硒、锶等营养成分。
与现有技术相比，本发明在原料上应用了灵芝、党参、黄芪等食药用菌和保健型药材，旨在强化产品的保健功能性。本发明在生产工艺上吸收应用了白酒和黄酒生产工艺的部分技术，创造性地开发出一种连续生产白酒和黄酒的新工艺，最终将酒糟再加工成膳食纤维粉，使所有的原料得以完全充分的利用。本发明产品使名贵食用菌和药材的利用引导消费者从将“药补”变为“休闲补”，潜移默化完成“药补”，利用白酒大曲中的多菌种对灵芝、党参、黄芪进行降解，在之后的工序中进一步由灵芝菌对甜荞、藜麦及酒糟进行再发酵，发酵产物与谷物复合后第三次经过红曲及酵母的发酵，经过多次发酵的植物性、真菌性药食同源可溶物质最后全部进入黄酒酒体中，其营养补益功能和寓“佐”于“补”的效果，非常符合现代消费者的健康需求。
具体实施方式
本发明提供了一种灵芝芪参系列产品的生产方法，包括如下步骤：
(1)称取80份高粱用净水浸泡4～5h后，蒸至九成熟，摊凉30～60min，得备用高粱；
(2)称取2～5份灵芝、2～10份新鲜党参和8～10份新鲜黄芪，切成边长5～10mm的块，得备用第一混合原料；
(3)将步骤(1)、(2)制备的原料混合，加入8～10份大曲搅拌均匀，然后将容器密封，20～25℃温度条件下，发酵28d，蒸馏，酒醅晾凉至30℃时再添加8～10份大曲，继续入缸发酵28d，蒸馏，前后两次酒体混合，制成灵芝芪参白酒，酒糟备用；
(4)称取10～15份甜荞仁和10～20份藜麦，混合均匀后用净水淹没，吸水后加水至淹没，25℃条件下浸泡6～10h，沥水，得备用第二混合原料；
(5)将步骤(3)的酒糟和(4)的原料按3～4:1混合，高压灭菌，121℃下30min，冷却至25℃后接种灵芝菌种，25℃下培养10～20d，菌丝发满后将菌块破碎成5～8mm直径颗粒，得菌块颗粒；
(6)称取80份黍米用净水浸泡4～5h后，蒸至九成熟，摊凉30～60min，得备用黎米；
(7)将步骤(5)的制备的菌块颗粒与(6)准备的原料按1：2～3混合，再加2～5份红曲与1～2份黄酒酵母，搅拌均匀，在25～30℃下密封发酵3～4d，再在20～24℃下继续发酵24～28h，然后压榨、过滤，上清液为灵芝参芪黄酒，固体渣备用；
(8)将步骤(7)的固体渣在60℃下烘干，经超微粉碎制成为灵芝芪参膳食纤维粉。
本发明称取80份高粱用净水浸泡4～5h后，蒸至九成熟，摊凉30～60min，得备用高粱。在本发明中，对浸泡的方式没有任何要求，采用本领域技术人员所熟知的方式即可。本发明将高粱蒸至九成熟有利于大曲微生物发酵的同时，还能避免蒸料时间过长会浪费能源。
本发明称取2～5份灵芝、2～10份新鲜党参和8～10份新鲜黄芪，切成边长5～10mm的块，得第一备用混合原料。在本发明中，所述的份数均优选为重量份。在本发明中，对切的方式没有任何要求，采用本领域技术人员所熟知的方式即可。本发明采用特定大小的块不仅利于材料的充分吸水，也能保证物料在该体积下能够保持形态，还能对酒醅起到一定的支撑作用。
本发明将上述步骤制备的备用高粱和第一备用混合原料混合，加入8～10份大曲搅拌均匀，然后将容器密封，20～25℃温度条件下，发酵28d，蒸馏，得第一酒体和酒醅；酒醅晾凉至30℃时再添加8～10份大曲，继续入缸发酵28d，蒸馏得第二酒体；将第一酒体和第二酒体混合，制成灵芝芪参白酒，酒糟备用。在本发明中，所述的份数均优选为重量份。在本发明中，灵芝、党参和黄芪经过两次大曲微生物发酵，达到充分利用淀粉的目的。
本发明称取10～15份甜荞仁和10～20份藜麦，混合均匀后用净水淹没，吸水后加水至淹没，25℃条件下浸泡6～10h，沥水，得到第二备用混合原料。在本发明中，所述的份数均优选为重量份。在本发明中，对混合方式没有任何要求，采用本领域技术人员所熟知的技术方案即可。本发明将甜荞仁和藜麦淹没，使物料充分接触水，从而增加浸润效果。
本发明将前述生成灵芝参芪黄酒时所得酒糟和所述第二混合原料按3～4:1混合，高压灭菌，121℃下30min，冷却至25℃后接种灵芝菌种，25℃下培养10～20d，菌丝发满后将菌块破碎成5～8mm直径颗粒，得菌块颗粒。在本发明中，大曲微生物富含淀粉酶、蛋白酶及酒化酶，当在大曲微生物充分的发酵结束后，将灵芝接种其上，能够进一步对原料进行水解，产生更多具有生理活性的次生代谢物。
本发明称取80份黍米用净水浸泡4～5h后，蒸至九成熟，摊凉30～60min，得备用黎米。在本发明中，所述的份数均优选为重量份。在本发明中，对浸泡的方式没有任何要求，采用本领域技术人员所熟知的方式即可。
本发明将菌块颗粒与备用黎米按1：2～3混合，再加2～5份红曲与1～2份黄酒酵母，搅拌均匀，在25～30℃下密封发酵3～4d，再在20～24℃下继续发酵24～28h，然后压榨、过滤，上清液为灵芝参芪黄酒，固体渣备用。在本发明中，所述的份数均优选为重量份；所述的混合比例均为重量比。在本发明中，对压榨、过滤没有任何具体的限定，采用本领域技术人员所熟知的具体方式即可。在本发明中，将白酒酿造与黄酒酿造结合，不仅将挥发性物质收集，更将药食同源物质中的水溶性及部分脂溶性不挥发性物质保留于黄酒中，充分利用各个物料。
得到固体渣后，本发明将所述固体渣在60℃下烘干，经超微粉碎制成为灵芝芪参膳食纤维粉。
本发明还提供了上述技术方案所述生产方法所得灵芝芪参系列产品，包括灵芝芪参白酒、灵芝参芪黄酒和灵芝芪参膳食纤维粉；
所述灵芝芪参白酒的酒度为63±3％Vol，酸度为pH6.0，酯类含量为0.2～0.6％，高级醇含量为0.15～0.3％，总酸含量优选为0.02％～0.13％，更优选为0.02％～0.05％，糠醛含量为0.002～0.003％；所述含量优选为质量体积含量。
所述灵芝参芪黄酒酒精度为15％vol；所述灵芝参芪黄酒的香气化学组分中酯类的相对含量为70.17％～86.09％；所述灵芝参芪黄酒的多糖含量占黄酒酒体的3.56％～5.18％；所述灵芝参芪黄酒的三萜类含量0.049％，洛伐他丁含量为30ppm，党参炔苷含量为1.6mg/L，毛蕊异黄酮葡萄糖苷含量为4.6mg/L，具有提高机体细胞免疫功能和降血糖、血脂的功能；在本发明中，所述香气化学组分优选以酯类为主，共鉴定出32种化学组分，其中酯类20种，以丁酸乙酯、己酸乙酯为主。在本发明中，黍米黄酒发酵底物中添加了经过灵芝真菌发酵的白酒酒糟、藜麦及甜荞仁，酒糟中灵芝(及灵芝菌丝体)、党参、黄芪经过大曲中丰富微生物较长时间的发酵，再次经历黄酒发酵中红曲的作用，大分子尽可能的分解为小分子。
所述灵芝芪参膳食纤维粉中总膳食纤维含量为52.6～53.8％；本发明经过白酒、黄酒两次发酵工艺的酒糟可溶物及浸出物较少，基本以膳食纤维为主；所述灵芝芪参膳食纤维粉含有微量元素，镁、铁、硒、锶营养成分。
本发明提供了一种灵芝芪参白酒的生产方法，包括如下步骤：
(A)称取80份高粱用净水浸泡4～5h后，蒸至九成熟，摊凉30～60min,得备用高粱；
(B)称取2～5份灵芝、2～10份新鲜党参和8～10份新鲜黄芪，切成边长5～10mm的块，得第一备用混合原料；
(C)将步骤(A)、(B)制备的原料混合，加入8～10份大曲搅拌均匀，然后将容器密封，20～25℃温度条件下，发酵28d，蒸馏，酒醅晾凉至30℃时再添加8～10份大曲，继续入缸发酵28d，蒸馏，前后两次酒体混合，制成灵芝芪参白酒，酒糟备用。
本发明所述灵芝芪参白酒生产方法技术方案与前述灵芝芪参系列产品生产方法方案中灵芝芪参白酒制备环节相同，在此不再赘述。
本申请提供了一种灵芝参芪黄酒的生产方法，包括如下步骤：
(a)称取10～15份甜荞仁和10～20份藜麦，混合均匀后用净水淹没，吸水后加水至淹没，25℃条件下浸泡6～10h，沥水，得第二备用混合原料；
(b)将上述灵芝参芪黄酒所述生产方法中所得酒糟和所述第二混合原料按3～4:1混合，高压灭菌，121℃下30min，冷却至25℃后接种灵芝 菌种，25℃下培养10～20d，菌丝发满后将菌块破碎成5～8mm直径颗粒，得菌块颗粒；
(c)称取80份黍米用净水浸泡4～5h后，蒸至九成熟，摊凉30～60min，得备用黎米；
(d)将步骤(b)的制备的菌块颗粒与(c)准备的原料按1：2～3混合，再加2～5份红曲与1～2份黄酒酵母，搅拌均匀，在25～30℃下密封发酵3～4d，再在20～24℃下继续发酵24～28h，然后压榨、过滤，上清液为灵芝参芪黄酒，固体渣备用。
本发明所述灵芝参芪黄酒生产方法技术方案与前述灵芝芪参系列产品生产方法方案中灵芝参芪黄酒制备环节相同，在此不再赘述。
本发明提供了一种灵芝芪参膳食纤维粉的生产方法，包括如下步骤：
将灵芝参芪黄酒生产方法所得固体渣在60℃下烘干，经超微粉碎制成为灵芝芪参膳食纤维粉。
本发明所述灵芝芪参白酒生产方法技术方案与前述灵芝芪参系列产品生产方法方案中灵芝芪参白酒制备环节相同，在此不再赘述。
为了进一步说明本发明，下面结合实施例对本发明提供的一种灵芝芪参系列产品的生产方法及系列产品、以及灵芝芪参白酒、灵芝参芪黄酒、灵芝芪参膳食纤维粉的生产方法进行详细地描述，但不能将它们理解为对本发明保护范围的限定。
实施例1
按质量份备料：80份高粱、2份灵芝、2份新鲜党参、8份新鲜黄芪、16份大曲、10份甜荞仁、10份藜麦、80份黍米、2份红曲和1份黄酒酵母。其中，份数均为重量份，混合比例均为重量比。
生产灵芝芪参系列产品的方法，包括如下步骤：
(1)称取80份高粱用净水浸泡4h后，蒸至九成熟，摊凉30min，得备用高粱；
(2)称取2份灵芝、2份新鲜党参和8份新鲜黄芪，切成边长5～10mm的块，得第一备用混合原料；
(3)将步骤(1)、(2)制备的原料混合，加入8份大曲搅拌均匀，然后将容器密封，20～25℃温度条件下，发酵28d，蒸馏，酒醅晾凉至30℃ 时再添加8份大曲，继续入缸发酵28d，蒸馏，前后两次酒体混合，制成灵芝芪参白酒。酒糟备用。
(4)称取10份甜荞仁和10份藜麦，混合均匀后用净水淹没，吸水后加水至淹没，25℃条件下浸泡6h，沥水，得第二备用混合原料；
(5)将步骤(3)的酒糟和(4)的原料按3:1混合，高压灭菌，121℃下30min，冷却至25℃后接种灵芝菌种，25℃下培养10d，菌丝发满后将菌块破碎成5mm直径颗粒，得菌块颗粒；
(6)称取80份黍米用净水浸泡4h后，蒸至九成熟，摊凉30min，得备用黎米；
(7)将步骤(5)的制备的菌块颗粒与(6)准备的原料按1：2混合，再加2份红曲与1份黄酒酵母，搅拌均匀，在25℃下密封发酵3d，再在20℃下继续发酵24h，然后压榨、过滤，上清液为灵芝参芪黄酒。固体渣备用。
(8)将步骤(7)的固体渣在60℃下烘干，经超微粉碎制成为灵芝芪参膳食纤维粉。
实施例2
按质量份备料：80份高粱、5份灵芝、10份新鲜党参、10份新鲜黄芪、20份大曲、15份甜荞仁、20份藜麦、80份黍米、5份红曲和2份黄酒酵母。其中，份数均为重量份，混合比例均为重量比。
生产灵芝芪参系列产品的方法，包括如下步骤：
(1)称取80份高粱用净水浸泡5h后，蒸至九成熟，摊凉60min，得备用高粱；
(2)称取5份灵芝、10份新鲜党参和10份新鲜黄芪，切成边长6mm的块，得第一备用混合原料；
(3)将步骤(1)、(2)制备的原料混合，加入10份大曲搅拌均匀，然后将容器密封，20～25℃温度条件下，发酵28d，蒸馏，酒醅晾凉至30℃时再添加10份大曲，继续入缸发酵28d，蒸馏，前后两次酒体混合，制成灵芝芪参白酒。酒糟备用。
(4)称取15份甜荞仁和20份藜麦，混合均匀后用净水淹没，吸水后加水至淹没，25℃条件下浸泡10h，沥水，得第二备用混合原料；
(5)将步骤(3)的酒糟和(4)的原料按4:1混合，高压灭菌，121℃下30min，冷却至25℃后接种灵芝菌种，25℃下培养20d，菌丝发满后将菌块破碎成6mm直径颗粒，得菌块颗粒；
(6)称取80份黍米用净水浸泡5h后，蒸至九成熟，摊凉60min，得备用黎米；
(7)将步骤(5)的制备的菌块颗粒与(6)准备的原料按1：3混合，再加5份红曲与2份黄酒酵母，搅拌均匀，在25～30℃下密封发酵4d，再在22℃下继续发酵28h，然后压榨、过滤，上清液为灵芝参芪黄酒。固体渣备用。
(8)将步骤(7)的固体渣在60℃下烘干，经超微粉碎制成为灵芝芪参膳食纤维粉。
实施例3
按质量份备料：80份高粱、4份灵芝、6份新鲜党参、9份新鲜黄芪、18份大曲、12份甜荞仁、15份藜麦、80份黍米、3份红曲和1.5份黄酒酵母。其中，份数均为重量份，混合比例均为重量比。
生产灵芝芪参系列产品的方法，包括如下步骤：
(1)称取80份高粱用净水浸泡4h后，蒸至九成熟，摊凉60min，得备用高粱；
(2)称取4份灵芝、6份新鲜党参和9份新鲜黄芪，切成边长7mm的块，得第一备用混合原料；
(3)将步骤(1)、(2)制备的原料混合，加入9份大曲搅拌均匀，然后将容器密封，20～25℃温度条件下，发酵28d，蒸馏，酒醅晾凉至30℃时再添加9份大曲，继续入缸发酵28d，蒸馏，前后两次酒体混合，制成灵芝芪参白酒。酒糟备用。
(4)称取12份甜荞仁和15份藜麦，混合均匀后用净水淹没，吸水后加水至淹没，25℃条件下浸泡8h，沥水，得第二备用混合原料；
(5)将步骤(3)的酒糟和(4)的原料按3.5:1混合，高压灭菌，121℃下30min，冷却至25℃后接种灵芝菌种，25℃下培养16d，菌丝发满后将菌块破碎成7mm直径颗粒，得菌块颗粒；
(6)称取80份黍米用净水浸泡4.5h后，蒸至九成熟，摊凉50min；
(7)将步骤(5)的制备的菌块颗粒与(6)准备的原料按1：2.5混合，再加3份红曲与1.5份黄酒酵母，搅拌均匀，在24℃下密封发酵3.5d，再在24℃下继续发酵26h，然后压榨、过滤，上清液为灵芝参芪黄酒。固体渣备用。
(8)将步骤(7)的固体渣在60℃下烘干，经超微粉碎制成为灵芝芪参膳食纤维粉。
实施例4
按质量份备料：80份高粱、2份灵芝、2份新鲜党参、8份新鲜黄芪、16份大曲、10份甜荞仁、10份藜麦、80份黍米、2份红曲和1份黄酒酵母。其中，份数均为重量份，混合比例均为重量比。
生产灵芝芪参系列产品的方法，包括如下步骤：
(1)称取80份高粱用净水浸泡4h后，蒸至九成熟，摊凉30min，得备用高粱；
(2)称取2份灵芝、2份新鲜党参和2份新鲜黄芪，切成边长5～10mm的块，得第一备用混合原料；
(3)将步骤(1)、(2)制备的原料混合，加入8份大曲搅拌均匀，然后将容器密封，20～25℃温度条件下，发酵28d，蒸馏，酒醅晾凉至30℃时再添加8份大曲，继续入缸发酵28d，蒸馏，前后两次酒体混合，制成灵芝芪参白酒。酒糟备用。
(4)称取10份甜荞仁和10份藜麦，混合均匀后用净水淹没，吸水后加水至淹没，25℃条件下浸泡6h，沥水，得第二备用混合原料；
(5)将步骤(3)的酒糟和(4)的原料按3:1混合，高压灭菌，121℃下30min，冷却至25℃后接种灵芝菌种，25℃下培养10d，菌丝发满后将菌块破碎成5mm直径颗粒，得菌块颗粒；
(6)称取80份黍米用净水浸泡4h后，蒸至九成熟，摊凉30min，得备用黎米；
(7)将步骤(5)的制备的菌块颗粒与(6)准备的原料按1：3混合，再加2份红曲与1份黄酒酵母，搅拌均匀，在25℃下密封发酵3d，再在20℃下继续发酵24h，然后压榨、过滤，上清液为灵芝参芪黄酒。固体渣备用。
(8)将步骤(7)的固体渣在60℃下烘干，经超微粉碎制成为灵芝芪参膳食纤维粉。
将实施例1～4制备得到的白酒和黄酒与传统工艺制备得到的白酒采用气相色谱法进行酯类、醇类和醛类物质的检测，检测结果如表1所示。其中，实施例1～4记为试验1～4组，传统工艺制备得到的记为CK组。
表1 实施例1～4制备得到的白酒与传统工艺制备得到的白酒的检测数据(mg/L)
Figure PCTCN2020105080-appb-000001
将实施例1～4制备得到的白酒与传统工艺制备得到的白酒，将酒度统一换算为65度，利用酒体与主粮重量比的百分比进行出酒率的检测，进行出酒率的检测，检测结果如表2所示。其中，实施例1～4记为试验1～4组，传统工艺制备得到的记为CK组。
表2 实施例1～4制备得到的白酒与传统工艺制备得到的白酒的出酒率检测数据
  出酒率％
CK 36
实施例1 42.48
实施例2 45.72
实施例3 44.28
实施例4 42.48
经过本单位前期试验，结果如表1和表2所示，灵芝芪参白酒相比传统清香型白酒，总酯高出对照60％以上，参照清香型白酒国标，其余指标均在合理范围，通过评酒师及随机抽调感官品评，灵芝芪参白酒从香气与入口都明显优于对照组。其次，出酒率相比对照组提高了27％。并且本发明中，灵芝与其他物料进入生产工艺中，形成了白酒、黄酒、膳食纤 维粉，生产过程不存在废渣，而且提高了白酒的出酒率及酯香，物料所有部分都以各种形式参与了产品，实现这些名贵物料功能成分的利用最大化。
将实施例1～4制备得到的黄酒与传统工艺制备得到的黄酒采用醇提比色法进行黄酒总三萜类含量的检测，检测结果如表3所示。其中，实施例1～4记为试验1～4组，传统工艺制备得到的记为CK组。
表3 实施例1～4制备得到的黄酒与传统工艺制备得到的黄酒的检测数据(mg/100ml)
  总三萜含量
CK 6.3
实施例1 35.6
实施例2 49.5
实施例3 39.1
实施例4 32.2
在黄酒部分，灵芝芪参与对照组相比，总三萜含量最高49.5mg/100ml，明显优于传统黄酒。
以上内容不能认定本发明的具体实施例只局限这些说明，凡是依照本发明申请范围内所做的均等变化和修饰，皆应属于本发明所提交的权利要求书确定的专利保护范围以内。

Claims (8)

  1. 一种灵芝芪参系列产品的生产方法，包括如下步骤：
    (1)称取80份高粱用净水浸泡4～5h后，蒸至九成熟，摊凉30～60min，得备用高粱；
    (2)称取2～5份灵芝、2～10份新鲜党参和8～10份新鲜黄芪，切成边长5～10mm的块，得备用第一混合原料；
    (3)将步骤(1)、(2)制备的原料混合，加入8～10份大曲搅拌均匀，然后将容器密封，20～25℃温度条件下，发酵28d，蒸馏，酒醅晾凉至30℃时再添加8～10份大曲，继续入缸发酵28d，蒸馏，前后两次酒体混合，制成灵芝芪参白酒，酒糟备用；
    (4)称取10～15份甜荞仁和10～20份藜麦，混合均匀后用净水淹没，吸水后加水至淹没，25℃条件下浸泡6～10h，沥水，得备用第二混合原料；
    (5)将步骤(3)的酒糟和(4)的原料按3～4:1混合，高压灭菌，121℃下30min，冷却至25℃后接种灵芝菌种，25℃下培养10～20d，菌丝发满后将菌块破碎成5～8mm直径颗粒，得菌块颗粒；
    (6)称取80份黍米用净水浸泡4～5h后，蒸至九成熟，摊凉30～60min，得备用黎米；
    (7)将步骤(5)的制备的菌块颗粒与(6)准备的原料按1：2～3混合，再加2～5份红曲与1～2份黄酒酵母，搅拌均匀，在25～30℃下密封发酵3～4d，再在20～24℃下继续发酵24～28h，然后压榨、过滤，上清液为灵芝参芪黄酒，固体渣备用；
    (8)将步骤(7)的固体渣在60℃下烘干，经超微粉碎制成为灵芝芪参膳食纤维粉。
  2. 根据权利要求1所述的一种灵芝芪参系列产品的生产方法，其特征在于，步骤(5)和(7)中所述的混合比例均为重量比。
  3. 权利要求1所述生产方法制得的灵芝芪参系列产品，其特征在于，所述灵芝芪参系列产品包括灵芝芪参白酒、灵芝参芪黄酒和灵芝芪参膳食纤维粉；
    所述灵芝芪参白酒的酒度为63±3％Vol，酸度为pH6.0，酯类含量为 0.2～0.6％，高级醇含量为0.15～0.3％，总酸含量为0.02～0.13％，糠醛含量为0.002～0.003％；
    所述灵芝参芪黄酒酒精度：15％vol；所述灵芝参芪黄酒的香气化学组分中脂类的相对含量为70.17％～86.09％；所述灵芝参芪黄酒的多糖含量占黄酒酒体的3.56％～5.18％；所述灵芝参芪黄酒的三萜类含量0.049％，洛伐他丁含量为30ppm，党参炔苷含量为1.6mg/L，毛蕊异黄酮葡萄糖苷含量为4.6mg/L；
    所述灵芝芪参膳食纤维粉中总膳食纤维含量为52.6～53.8％；所述灵芝芪参膳食纤维粉含有微量元素，镁、铁、硒、锶营养成分。
  4. 一种灵芝芪参白酒的生产方法，包括如下步骤：
    (A)称取80份高粱用净水浸泡4～5h后，蒸至九成熟，摊凉30～60min，得备用高粱；
    (B)称取2～5份灵芝、2～10份新鲜党参和8～10份新鲜黄芪，切成边长5～10mm的块，得第一备用混合原料；
    (C)将步骤(A)、(B)制备的原料混合，加入8～10份大曲搅拌均匀，然后将容器密封，20～25℃温度条件下，发酵28d，蒸馏，酒醅晾凉至30℃时再添加8～10份大曲，继续入缸发酵28d，蒸馏，前后两次酒体混合，制成灵芝芪参白酒，酒糟备用。
  5. 一种灵芝参芪黄酒的生产方法，包括如下步骤：
    (a)称取10～15份甜荞仁和10～20份藜麦，混合均匀后用净水淹没，吸水后加水至淹没，25℃条件下浸泡6～10h，沥水，得第二备用混合原料；
    (b)按照权利要求4所述灵芝芪参白酒生产方法制备得到酒糟；将所得酒糟和所述步骤(1)的原料按3～4:1混合，高压灭菌，121℃下30min，冷却至25℃后接种灵芝菌种，25℃下培养10～20d，菌丝发满后将菌块破碎成5～8mm直径颗粒；
    (c)称取80份黍米用净水浸泡4～5h后，蒸至九成熟，摊凉30～60min，得备用黎米；
    (d)将步骤(b)的制备的菌块颗粒与(c)准备的原料按1：2～3混合，再加2～5份红曲与1～2份黄酒酵母，搅拌均匀，在25～30℃下密封发酵3～4d，再在20～24℃下继续发酵24～28h，然后压榨、过滤，上清液 为灵芝参芪黄酒，固体渣备用。
  6. 根据权利要求5所述的生产方法，其特征在于，步骤(b)和(c)中所述的混合比例均为重量比。
  7. 一种灵芝芪参膳食纤维粉的生产方法，包括如下步骤：
    按照权利要求5或6所述灵芝参芪黄酒的生产方法制备得到固体渣；将所得固体渣在60℃下烘干，经超微粉碎制成为灵芝芪参膳食纤维粉。
  8. 根据权利要求1、4、5和7任一项所述的生产方法，其特征在于，所述的份数均为重量份。
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