WO2021031803A1 - Method for producing cordyceps militaris, astragalus and codonopsis pilosula series products, and series products - Google Patents

Abstract

A method for producing Cordyceps militaris, Astragalus and Codonopsis pilosula series products, and series products, the method comprising: preparing raw materials of Sorghum bicolor, silkworm Cordyceps militaris, Codonopsis pilosula and Astragalus; mixing the described prepared raw materials before adding yeast, sealing the container, fermenting, distilling, and after fermented grains have air-cooled, then adding yeast, fermenting and distilling to obtain Cordyceps militaris, Astragalus and Codonopsis pilosula white liquor and distiller's grains; preparing raw materials of sweet buckwheat and quinoa; mixing the distiller's grains and the raw materials of sweet buckwheat and quinoa, high-pressure sterilizing and cooling, and then inoculating with a strain of Cordyceps militaris, after the hyphae are fully developed, breaking bacterial clumps into bacterial clump granules; preparing a raw material, millet; mixing the bacterial clump granules and millet at a 1:2-3 ratio, adding red yeast rice and yellow wine yeast, sealing and fermenting, pressing and filtering; the supernatant is a rice wine of Cordyceps militaris, Astragalus and Codonopsis pilosula, and the solid residue is dried and superfinely crushed to obtain a dietary fiber powder.

Description

Production method and series products of Cordyceps Qishen series products

This application claims the priority of a Chinese patent application filed with the Chinese Patent Office on August 20, 2019, the application number is 201910770481.7, and the invention title is "Production Method of Silkworm Cordyceps Qishen Series Products", the entire content of which is incorporated herein by reference Applying.

Technical field

The invention belongs to the technical field of dietary supplements, and specifically relates to a production method of Cordyceps Qishen series products and series products.

Background technique

Silkworm Cordyceps militaris is a kind of food and medicine sharing fungus. It contains cordycepin, cordycepic acid, cordyceps polysaccharides and anti-cancer ingredients pentostatin, adenosine and SOD active enzymes, etc. It can inhibit tumors, lower blood sugar, improve immune function, and resist Aging and other effects. The composition test proved that Cordyceps militaris contains more cordycepin, cordycepic acid, SOD, etc. than Cordyceps militaris and Cordyceps squeezed. It is a kind of Cordyceps that is truly comparable to wild Cordyceps.

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. It has been highly regarded in Chinese medicine because of its hepatoprotective, diuretic, anti-aging, anti-stress, anti-hypertensive and broad antibacterial effects. 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 γ-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.

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. Compared with other grains, quinoa has a high protein quality score (140.0～220.0g·kg ^-1 ); 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 It is 20.0～100.0g·kg ^-1 ; it is rich in dietary fiber and does not contain gluten; and it is rich in various mineral substances 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. Modern research believes that buckwheat dietary fiber may have the ability to bind polypeptides and other substances, so it has a beneficial effect on digestion and gastrointestinal movement.

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 above-mentioned raw materials are all agricultural products and microbial products with very powerful nutritional functions. How to properly match them to maximize their functions is the goal that those skilled in the art always pursue.

Summary of the invention

The purpose of the present invention is to provide a production method and series products of Cordyceps Qishen series products, aiming to maximize the utilization of the functional components of these valuable raw materials.

The present invention provides a production method of Cordyceps Qishen series products, including the following steps:

(1) Weigh 80 portions of sorghum soaked in clean water for 4 to 5 hours, steam it until mature, and let it cool for 30 to 60 minutes to obtain spare sorghum;

(2) Weigh 2 to 5 portions of Cordyceps militaris, 2 to 10 portions of fresh Codonopsis and 8 to 10 portions of fresh Astragalus, and cut them into pieces with a side length of 5 to 10 mm to obtain the first spare mixed raw material;

(3) Mix and stir the raw materials prepared in steps (1) and (2) evenly, add 8-10 parts of Daqu and stir evenly, then seal the container, ferment for 28 days at 20-25°C, distill, and cool the mash When it reaches 30°C, add 8-10 parts of Daqu, continue to ferment for 28 days, distill, and mix the two wines before and after to make Cordyceps and Qishen white wine, and distiller's grains for use;

(4) Weigh 10-15 portions of sweet buckwheat kernels and 10-20 portions of quinoa, mix evenly, and submerge them with clean water. After absorbing water, add water to submerge, soak for 6-10h at 25℃ and drain to obtain the second spare mixed raw material ；

(5) Mix the distiller's grains of step (3) and the raw materials of (4) at a ratio of 3 to 4: 1, autoclave, sterilize at 121°C for 30 minutes, cool to 25°C, inoculate Cordyceps strains, and cultivate 4 to 4 in the dark under constant temperature conditions. 6d, 10 hours in the light every day, culture for 18-20 days, after the mycelium is full, the bacterial clumps are broken into 5-8mm diameter particles to obtain clump pellets;

(6) Weigh 80 portions of millet rice and soak it in clean water for 4 to 5 hours, steam it until mature, let it cool for 30 to 60 minutes, and get spare rice;

(7) Mix the bacteria clump particles prepared in step (5) with the raw materials prepared in (6) 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. Sealed fermentation at ～30℃ for 3～4d, and then continued fermentation at 20～24℃ for 24～28h, then squeezed and filtered. The supernatant is Cordyceps and Qishen yellow wine, and the solid residue is reserved;

(8) Dry the solid residue of step (7) at 60° C., and make it into dietary fiber powder through ultrafine pulverization.

Preferably, the mixing ratios in steps (5) and (7) are all weight ratios.

The present invention provides Cordyceps Qishen series products prepared by the production method described in the above technical scheme, and the Cordyceps Qishen series products include Cordyceps Qishen liquor, Cordyceps Qishen yellow wine and Cordyceps Qishen dietary fiber powder;

The Cordyceps Qishen liquor has a liquor content of 63±3% Vol, an acidity of pH 6.0, an ester content of 0.2% to 0.6%, a higher alcohol content of 0.15% to 0.3%, and a total acid content of 0.02% to 0.13 %, the furfural content is 0.002% to 0.003%.

The alcohol content of the Cordyceps Qishen yellow wine is 15% vol; the aroma chemical components of the Cordyceps Qishen yellow wine include esters with a relative content of 70.17% to 86.09%; the content of polysaccharides in the Cordyceps Qishen yellow wine accounts for the body of the yellow wine 1.54%～2.81%; the content of Cordyceps Qishen yellow wine adenosine is 6.5mg/L, cordycepin is 95mg/L～166mg/L, the content of lovastatin is 30ppm, and the content of codonopsis is 1.4mg/L. The content of mullein glucoside is 4.1 mg/L. In the present invention, the aroma chemical components are preferably mainly esters, preferably including ethyl butyrate and ethyl caproate;

The content of total dietary fiber in the Cordyceps Qishen dietary fiber powder is 51.7%-53.2%; the Cordyceps Qishen dietary fiber powder contains nutrients such as magnesium, iron, selenium and strontium.

The present invention provides a production method of Cordyceps Qishen liquor, which comprises the following steps:

(A) Weigh 80 portions of sorghum soaked in clean water for 4 to 5 hours, steam it to mature, and let it cool for 30 to 60 minutes to obtain spare sorghum;

(B) Weigh 2 to 5 parts of Cordyceps militaris, 2 to 10 parts of fresh Codonopsis and 8 to 10 parts of fresh Astragalus, cut into pieces with a side length of 5-10 mm to obtain the first spare mixed raw material;

(C) Mix and stir the raw materials prepared in steps (A) and (B) evenly, 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 When it reaches 30°C, add 8-10 parts of Daqu, continue to ferment for 28 days, distill, and mix the two wines before and after to make Cordyceps and Qishen white wine.

The present invention provides a production method of Cordyceps Qishen yellow wine, including the following steps:

(a) Weigh 10-15 portions of sweet buckwheat kernels and 10-20 portions of quinoa, mix well, and submerge them with clean water. After absorbing water, add water to submerge, soak for 6-10h at 25℃, and drain to obtain the second spare mixed raw material ；

(b) Mix the distiller's grains of claim 1 and the raw materials of (a) at a ratio of 3 to 4: 1, autoclave, sterilize at 121°C for 30 minutes, cool to 25°C, inoculate Cordyceps strains, and cultivate 4 to 4 in the dark under constant temperature conditions. 6d, 10 hours in the light every day, culture for 18-20 days, after the mycelium is full, the bacterial clumps are broken into 5-8mm diameter particles to obtain clump pellets;

(c) Weigh 80 portions of millet rice and soak it in clean water for 4 to 5 hours, steam it until it is mature, and let it cool for 30 to 60 minutes to obtain spare rice;

(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℃ for 3～4d, then continued fermentation at 20～24℃ for 24～28h, then squeezed and filtered, the supernatant was Cordyceps Qishen yellow wine, and the solid residue was reserved.

Preferably, the mixing ratios in steps (b) and (c) are all weight ratios.

The invention provides a production method of Cordyceps Qishen dietary fiber powder, which comprises the following steps:

The solid residue described in the above technical scheme is dried at 60° C. and superfinely pulverized into Cordyceps Qishen dietary fiber powder.

Preferably, the parts are all parts by weight.

The Cordyceps Qishen liquor production method provided by the present invention is colorless, clear, and has the special aroma of astragalus, codonopsis and cordyceps, and imparts a special medicinal aroma to the fragrant liquor.

The physical and chemical indexes of the original Cordyceps Qishen liquor produced by the invention are stable at: liquor content: 63±3% Vol, acidity: PH 6.0, ester content 0.2% to 0.6%, higher alcohol content 0.15% to 0.3%, total acid The content is preferably 0.02% to 0.13%, more preferably 0.02% to 0.05%, and the furfural content is 0.002% to 0.003%.

The Cordyceps Qishen millet rice wine production method provided by the invention has the color, fragrance, taste and style of traditional rice wine produced by the process of producing Cordyceps Qishen millet rice wine. The fermentation substrate is added with liquor lees and quinoa fermented by Cordyceps fungi. And sweet buckwheat kernels, Cordyceps (and Cordyceps mycelium), Codonopsis, and Astragalus in the distiller’s grains are fermented for a long time by the rich microorganisms in Daqu, and once again undergo the role of red yeast in the fermentation of rice wine, the large molecules are broken down into small molecules as much as possible.

The alcohol content of the Cordyceps and Qishen 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%. Mainly ethyl butyrate and ethyl caproate. The polysaccharide content accounts for 1.54%～2.81% of the rice wine body, the adenosine content is 6.5mg/L, the cordycepin content is up to 95mg/L～166mg/L, the lovastatin content reaches 30ppm, and the codonopside content is 1.4mg /L, the content of mullein glucoside is 4.1mg/L, which can improve the body's cellular immune function and lower blood sugar and blood lipids.

According to the method for producing the dietary fiber powder of Cordyceps and Ginseng Qi provided by the present invention, the distiller's grains solubles and extracts after the two fermentation processes of white wine and yellow wine according to the process are finally reduced.

The dietary fiber powder of Cordyceps sinensis produced by the invention is basically dietary fiber, and the total dietary fiber content of the final produced dietary fiber powder reaches 51.7%-53.2%, and contains trace elements, such as magnesium, iron, selenium, strontium and other nutrients. ingredient.

Compared with the prior art, the present invention applies a variety of valuable edible fungi and health-care medicinal materials to the raw materials, and aims 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", imperceptibly completing the "medicine tonic", and uses the multi-strains in the liquor daqu to treat Codonopsis, Astragalus, and Cordyceps militaris. Degradation, in the subsequent process, the buckwheat, quinoa and distiller's grains are further fermented by Cordyceps fungus. After the fermentation product is compounded with the grain, it is fermented with red yeast rice and yeast for the third time. All the soluble substances from the food and medicine homogenous finally enter the body of the rice wine, and its nutritional and tonic function and the effect of "complementing" and "tonic" are in line with the health needs of modern consumers.

detailed description

The present invention provides a production method of Cordyceps Qishen series products, including the following steps:

(1) Weigh 80 portions of sorghum soaked in clean water for 4 to 5 hours, steam it until mature, and let it cool for 30 to 60 minutes to obtain spare sorghum;

(2) Weigh 2 to 5 portions of Cordyceps militaris, 2 to 10 portions of fresh Codonopsis and 8 to 10 portions of fresh Astragalus, and cut them into pieces with a side length of 5 to 10 mm to obtain the first spare mixed raw material;

(3) Mix and stir the raw materials prepared in steps (1) and (2) evenly, add 8-10 parts of Daqu and stir evenly, then seal the container, ferment for 28 days at 20-25°C, distill, and cool the mash When it reaches 30°C, add 8-10 parts of Daqu, continue to ferment for 28 days, distill, and mix the two wines before and after to make Cordyceps and Qishen white wine, and distiller's grains for use;

(4) Weigh 10-15 portions of sweet buckwheat kernels and 10-20 portions of quinoa, mix well and submerge them with clean water. After absorbing water, add water to submerge, soak for 6-10h at 25℃, drain, and obtain the second spare mixed raw material ；

(5) Mix the distiller's grains of step (3) and the raw materials of (4) at a ratio of 3 to 4: 1, autoclave, sterilize at 121°C for 30 minutes, cool to 25°C, inoculate Cordyceps strains, and cultivate 4 to 4 in the dark under constant temperature conditions. 6d, 10 hours in the light every day, culture for 18-20 days, after the mycelium is full, the bacterial clumps are broken into 5-8mm diameter particles to obtain clump pellets;

(6) Weigh 80 portions of millet rice and soak it in clean water for 4 to 5 hours, steam it until mature, let it cool for 30 to 60 minutes, and get spare rice;

(7) Mix the bacteria clump particles prepared in step (5) with the raw materials prepared in (6) 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. Sealed fermentation at ～30℃ for 3～4d, and then continued fermentation at 20～24℃ for 24～28h, then squeezed and filtered. The supernatant is Cordyceps and Qishen yellow wine, and the solid residue is reserved;

(8) Dry the solid residue of step (7) at 60° C., and make it into dietary fiber powder through ultrafine pulverization.

In the present invention, 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. 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 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 weighs 2 to 5 parts of silkworm cordyceps militaris, 2 to 10 parts of fresh Codonopsis and 8 to 10 parts of fresh astragalus, and cuts them into pieces with a side length of 5 to 10 mm to obtain the first spare mixed raw material. In the present invention, the parts are preferably parts by weight. In the present invention, there is no requirement for the cutting method, and the method well known to those skilled in the art can be used. 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 its shape under the volume, and it can also play a certain supporting effect on the wine.

In the present invention, the prepared sorghum prepared above and the raw materials prepared by the first prepared mixed raw materials are mixed and stirred uniformly, 8-10 parts of Daqu are added and stirred uniformly, and then the container is sealed, and the fermentation is carried out at a temperature of 20-25°C for 28 days and distillation. One wine body and mash; add 8-10 parts of Daqu when the mash is allowed to cool to 30℃, continue to ferment for 28 days, distill to obtain the second wine body; mix the first wine body and the second wine body to prepare Adult Cordyceps Qishen liquor, distiller's grains for later use. In the present invention, the parts are preferably parts by weight. In the present invention, Astragalus, Cordyceps, and Codonopsis have undergone two Daqu microbial fermentations, and the sugars, proteins and other parts of Daqu microbes that can be used have been fully hydrolyzed. After the two distillations, the volatile substances have also entered the liquor, and the distiller’s grains are left behind. After dropping the soluble and insoluble non-functional substances, it will experience the fermentation of Cordyceps fungus again.

The present 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 the water, add water to submerge, soak for 6-10 hours at 25°C and drain to obtain the second spare mixed raw material. In the present invention, 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.

In the present invention, the distiller's grains and the second mixed raw material obtained in the production method of the above-mentioned Cordyceps Qishen liquor are mixed at a ratio of 3 to 4:1, autoclaved, at 121°C for 30 minutes, cooled to 25°C and then inoculated with Cordyceps , Cultivate in the dark for 4-6 days under constant temperature conditions, and then cultivate for 18-20 days in the light for 10 hours every day. After the hyphae are full, the clumps are broken into 5-8mm diameter particles to obtain clump pellets.

In the present invention, 80 parts of millet rice are soaked in clean water for 4 to 5 hours, steamed to nine mature, and allowed to cool for 30 to 60 minutes to obtain spare rice. In the present invention, the parts are preferably parts by weight. In the present invention, the present invention does not have any requirements on the method of soaking, and the method well known to those skilled in the art can be used. In the present invention, 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 Continue to ferment at 20-24°C for 24-28h, then squeeze and filter. The supernatant is Cordyceps Qishen yellow wine, and the solid residue is reserved for use. In the present invention, the parts are preferably parts by weight; the mixing ratios are all parts by weight. In the present invention, there are no specific limitations on pressing and filtering, and specific methods well known to those skilled in the art may be used.

After the solid residue is obtained, the solid residue obtained by the production method of Cordyceps Qishen yellow wine is dried at 60° C. and superfinely pulverized into the Cordyceps Qishen dietary fiber powder.

The present invention also provides Cordyceps Qishen series products obtained by the production method described in the above technical scheme including Cordyceps Qishen white wine, Cordyceps Qishen yellow wine and Cordyceps Qishen dietary fiber powder;

The Cordyceps Qishen liquor has a liquor content of 63±3% Vol, an acidity of pH 6.0, an ester content of 0.2% to 0.6%, a higher alcohol content of 0.15% to 0.3%, and a total acid content of preferably 0.02% to 0.13%, more preferably 0.02% to 0.05%, furfural content is 0.002% to 0.003%; the content is preferably mass volume content.

The alcohol content of the Cordyceps Qishen yellow wine is 15% vol; the aroma chemical components of the Cordyceps Qishen yellow wine include esters with a relative content of 70.17% to 86.09%; the content of polysaccharides in the Cordyceps Qishen yellow wine accounts for the body of the yellow wine 1.54%～2.81%; the content of Cordyceps Qishen yellow wine adenosine is 6.5mg/L, cordycepin is 95mg/L～166mg/L, the content of lovastatin is 30ppm, and the content of codonopsis is 1.4mg/L. The content of Verbasil isoflavone glucoside is 4.1 mg/L, which has the functions of improving the body's cellular immune function and lowering blood sugar and blood lipids; in the present invention, the aroma chemical components are preferably esters, and a total of 32 chemical groups have been identified Among them, there are 20 kinds of esters, mainly ethyl butyrate and ethyl caproate. The present invention adds liquor distiller's grains, quinoa and sweet buckwheat fermented by cordyceps fungi into the fermentation substrate. Cordyceps (and cordyceps mycelium), codonopsis and astragalus in the distiller's grains are fermented with abundant microorganisms in Daqu for a long time. After experiencing the role of red yeast rice in the fermentation of rice wine, large molecules are broken down into small molecules as much as possible.

The total dietary fiber content in the Cordyceps Qishen dietary fiber powder is 51.7-53.2%; 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 production method of Cordyceps Qishen liquor, which comprises the following steps:

(A) Weigh 80 portions of sorghum soaked in clean water for 4 to 5 hours, steam it to mature, and let it cool for 30 to 60 minutes to obtain spare sorghum;

(B) Weigh 2 to 5 parts of Cordyceps militaris, 2 to 10 parts of fresh Codonopsis and 8 to 10 parts of fresh Astragalus, cut into pieces with a side length of 5-10 mm to obtain the first spare mixed raw material;

(C) Mix and stir the raw materials prepared in steps (A) and (B) evenly, 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 When it reaches 30°C, add 8-10 parts of Daqu, continue to ferment for 28 days, distill, and mix the two wines before and after to make Cordyceps and Qishen white wine.

The technical scheme of the production method of Cordyceps Qishen liquor of the present invention is the same as the preparation process of Cordyceps Qishen liquor in the aforementioned scheme of the production method of Cordyceps Qishen series products, and will not be repeated here.

The present invention provides a production method of Cordyceps Qishen yellow wine, including the following steps:

(a) Weigh 10-15 portions of sweet buckwheat kernels and 10-20 portions of quinoa, mix well, and submerge them with clean water. After absorbing water, add water to submerge, soak for 6-10h at 25℃, and drain to obtain the second spare mixed raw material ；

(b) Mix the distiller's grains of claim 1 and the raw materials of (a) at a ratio of 3 to 4: 1, autoclave, sterilize at 121°C for 30 minutes, cool to 25°C, inoculate Cordyceps strains, and cultivate 4 to 4 in the dark under constant temperature conditions. 6d, 10 hours in the light every day, culture for 18-20 days, after the mycelium is full, the bacterial clumps are broken into 5-8mm diameter particles to obtain clump pellets;

(c) Weigh 80 portions of millet rice and soak it in clean water for 4 to 5 hours, steam it until it is mature, and let it cool for 30 to 60 minutes to obtain spare rice;

(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℃ for 3～4d, then continued fermentation at 20～24℃ for 24～28h, then squeezed and filtered, the supernatant was Cordyceps Qishen yellow wine, and the solid residue was reserved.

The technical scheme of the production method of Cordyceps Qishen yellow wine of the present invention is the same as the preparation process of Cordyceps Qishen yellow wine in the aforementioned production method scheme of Cordyceps Qishen series products, and will not be repeated here.

The invention provides a production method of Cordyceps Qishen dietary fiber powder, which comprises the following steps:

The solid residue obtained from the production method of Cordyceps and Qishen yellow wine is dried at 60° C. and superfinely pulverized into Cordyceps and Qishen dietary fiber powder.

In order to further illustrate the present invention, the following examples will provide a detailed description of the production method and series products of Cordyceps Qishen series products provided by the present invention, as well as Cordyceps Qishen liquor, Cordyceps Qishen yellow wine, Cordyceps Qishen dietary fiber powder and production methods. However, they cannot be understood as limiting the protection scope of the present invention.

Example 1

Prepare ingredients by mass: 80 parts of sorghum, 2 parts of silkworm cordyceps, 2 parts of fresh Codonopsis, 8 parts of fresh astragalus, 16 parts of Daqu, 10 parts of sweet buckwheat, 10 parts of quinoa, 80 parts of millet, 2 parts of red yeast rice and 1 part A serving of rice wine yeast. Wherein, the parts are all parts by weight, and the mixing ratios are all parts by weight.

The method of producing Cordyceps Qishen series products is as follows:

(1) Weigh 80 portions of sorghum soaked in clean water for 4 hours, steam it to nine mature, and let it cool for 30 minutes to obtain spare sorghum;

(2) Weigh 2 parts of Cordyceps militaris, 2 parts of fresh Codonopsis and 8 parts of fresh Astragalus, cut into pieces with a side length of 5mm to obtain the first spare mixed raw material;

(3) Mix the raw materials prepared in steps (1) and (2) evenly, add 8 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 until 30 Add 8 parts of Daqu at ℃, continue to ferment for 28 days, distill, and mix the two wines before and after to make Cordyceps Qishen white wine, and the distiller's grains will be used for later use;

(4) Weigh 10 parts of sweet buckwheat kernels and 10 parts of quinoa, mix them evenly and submerge them with clean water. After absorbing water, add water until submerged, soak for 6 hours at 25°C and drain to obtain the second spare mixed raw material;

(5) Mix the distiller's grains of step (3) and the raw materials of (4) at a ratio of 3:1, autoclave, sterilize at 121°C for 30 minutes, cool to 25°C, inoculate Cordyceps strains, cultivate in the dark for 4 days under constant temperature conditions, then every day After 10 hours of exposure to light, culture for 18 days, after the mycelium is full, break the clump into 5mm diameter particles to obtain clump pellets;

(6) Weigh 80 portions of millet rice and soak in clean water for 4 hours, steam it to nine mature, and let it cool for 30 minutes to obtain spare rice;

(7) Mix the clump particles prepared in step (5) with the raw materials prepared in (6) in a ratio of 1:2, then add 2 parts of red yeast rice and 1 part of yellow wine yeast, stir evenly, and seal and ferment at 25°C for 4 days. Continue to ferment for 24 hours at 20°C, then squeeze and filter. The supernatant is Cordyceps Qishen yellow wine, and the solid residue is for later use;

(8) Dry the solid residue of step (7) at 60° C., and make it into dietary fiber powder through ultrafine pulverization.

Example 2

Prepare ingredients by mass: 80 parts of sorghum, 5 parts of Cordyceps militaris, 10 parts of fresh Codonopsis, 10 parts of fresh Astragalus, 20 parts of Daqu, 15 parts of sweet buckwheat, 20 parts of quinoa, 80 parts of millet, 5 parts of red yeast rice and 2 parts A serving of rice wine yeast. Wherein, the parts are all parts by weight, and the mixing ratios are all parts by weight.

The method of producing Cordyceps Qishen series products is as follows:

(1) Weigh 80 portions of sorghum soaked in clean water for 5 hours, steam it to nine mature, and let it cool for 60 minutes to obtain spare sorghum;

(2) Weigh 5 parts of Cordyceps militaris, 10 parts of fresh Codonopsis and 10 parts of fresh Astragalus, cut into pieces with a side length of 7mm to obtain the first spare mixed raw material;

(3) Mix the raw materials prepared in steps (1) and (2) evenly, add 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 10 parts of Daqu at ℃, continue to ferment for 28 days, distill, and mix the two wines before and after to make Cordyceps Qishen liquor. The lees is reserved.

(4) Weigh 15 portions of sweet buckwheat kernels and 20 portions of quinoa, mix well and submerge them with clean water. After absorbing water, add water to submerge, soak for 10 hours at 25°C and drain to obtain the second spare mixture;

(5) Mix the distiller's grains of step (3) and the raw materials of (4) in 4:1, autoclave, sterilize at 121°C for 30 minutes, cool to 25°C, inoculate Cordyceps strains, cultivate 6 days in the dark under constant temperature conditions, and then every day thereafter After 10 hours of exposure to light, culture for 20 days. After the hyphae are full, the bacterial clumps are broken into 5-8mm diameter pellets to obtain clump pellets;

(6) Weigh 80 portions of millet rice and soak it in clean water for 5 hours, steam it to nine mature, and let it cool for 60 minutes to get spare rice;

(7) Mix the clump particles prepared in step (5) with the raw materials prepared in (6) in a ratio of 1:3, then add 5 parts of red yeast rice and 2 parts of yellow wine yeast, stir well, and seal and ferment at 28°C for 3 days. The fermentation was continued at 23°C for 28 hours, then squeezed and filtered. The supernatant was Cordyceps Qishen yellow wine. The solid residue is reserved.

(8) Dry the solid residue of step (7) at 60° C., and make it into dietary fiber powder through ultrafine pulverization.

Example 3

Prepare ingredients by mass: 80 parts of sorghum, 3 parts of Cordyceps militaris, 6 parts of fresh Codonopsis, 8 parts of fresh Astragalus, 20 parts of Daqu, 12 parts of sweet buckwheat, 15 parts of quinoa, 80 parts of millet, 3 parts of red yeast rice and 1 part A serving of rice wine yeast. Wherein, the parts are all parts by weight, and the mixing ratios are all parts by weight.

The method of producing Cordyceps Qishen series products is as follows:

(1) Weigh 80 portions of sorghum soaked in clean water for 5 hours, steam it to nine mature, and let it cool for 50 minutes to obtain spare sorghum;

(2) Weigh 3 parts of Cordyceps militaris, 6 parts of fresh Codonopsis and 8 parts of fresh Astragalus, and cut them into pieces with a side length of 8mm to obtain the first spare mixed raw material;

(3) Mix the raw materials prepared in steps (1) and (2) evenly, add 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 At ℃, add 8 parts of Daqu, continue to ferment for 28 days, distill, and mix the wine body twice to make Cordyceps Qishen liquor. The lees is reserved.

(4) Weigh 12 parts of sweet buckwheat kernels and 15 parts of quinoa, mix well and submerge them with clean water. After absorbing water, add water to submerge, soak for 8 hours at 25°C and drain to obtain the second raw material;

(5) Mix the distiller’s grains of step (3) and the raw materials of (4) at 3.5:1, autoclave, sterilize at 121°C for 30 minutes, cool to 25°C, inoculate Cordyceps strains, cultivate in the dark for 5 days under constant temperature conditions, then every day After 10 hours of exposure to light, culture for 19 days. After the hyphae are full, the bacterial clumps are broken into 8mm diameter pellets to obtain clump pellets;

(6) Weigh 80 portions of millet rice and soak it in clean water for 4 hours, steam it to nine mature, and let it cool for 40 minutes to obtain spare rice;

(7) Mix the clump particles prepared in step (5) with the raw materials prepared in (6) according to 1:2.5, then add 3 parts of red yeast rice and 1 part of yellow wine yeast, stir evenly, and seal and ferment at 25～27℃ 4d, then continue to ferment for 24h at 20～23℃, then squeeze and filter, the supernatant is Cordyceps Qishen yellow wine. The solid residue is reserved.

(8) Dry the solid residue of step (7) at 60° C., and make it into dietary fiber powder through ultrafine pulverization.

Example 4

Prepare ingredients by mass: 80 parts of sorghum, 2 parts of silkworm cordyceps, 2 parts of fresh Codonopsis, 8 parts of fresh astragalus, 16 parts of Daqu, 10 parts of sweet buckwheat, 10 parts of quinoa, 80 parts of millet, 2 parts of red yeast rice and 1 part A serving of rice wine yeast. Wherein, the parts are all parts by weight, and the mixing ratios are all parts by weight.

The method of producing Cordyceps Qishen series products is as follows:

(1) Weigh 80 portions of sorghum soaked in clean water for 4 hours, steam it to nine mature, and let it cool for 30 minutes to obtain spare sorghum;

(2) Weigh 2 parts of Cordyceps militaris, 2 parts of fresh Codonopsis and 8 parts of fresh Astragalus, cut into pieces with a side length of 5mm to obtain the first spare mixed raw material;

(3) Mix the raw materials prepared in steps (1) and (2) evenly, add 8 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 until 30 Add 8 parts of Daqu at ℃, continue to ferment for 28 days, distill, and mix the two wines before and after to make Cordyceps Qishen white wine, and the distiller's grains will be used for later use;

(4) Weigh 10 portions of sweet buckwheat kernels and 10 portions of quinoa, mix well, and submerge them with clean water. After absorbing water, add water to submerge, soak for 6 hours at 25°C and drain to obtain the second spare mixed raw material;

(5) Mix the distiller's grains of step (3) and the raw materials of (4) at a ratio of 3:1, autoclave, sterilize at 121°C for 30 minutes, cool to 25°C, inoculate Cordyceps strains, cultivate in the dark for 4 days under constant temperature conditions, then every day After 10 hours of exposure to light, culture for 18 days, after the mycelium is full, break the clump into 5mm diameter particles to obtain clump pellets;

(6) Weigh 80 portions of millet rice and soak in clean water for 4 hours, steam it to nine mature, and let it cool for 30 minutes to obtain spare rice;

(7) Mix the clump particles prepared in step (5) with the raw materials prepared in (6) in a ratio of 1:3, then add 2 parts of red yeast rice and 1 part of yellow wine yeast, stir evenly, and seal and ferment at 25°C for 4 days. Continue to ferment for 24 hours at 20°C, then squeeze and filter. The supernatant is Cordyceps Qishen yellow wine, and the solid residue is for later use;

(8) Dry the solid residue of step (7) at 60° C., and make it into dietary fiber powder through ultrafine pulverization.

The liquor prepared in Examples 1 to 4 and the liquor prepared in the traditional process were uniformly converted to 65 degrees alcohol, and the liquor yield was tested using the percentage of the weight ratio of the body to the main grain. 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 group CK.

Table 1 Test data of liquor yield of the liquor prepared in Examples 1 to 4 and liquor prepared by traditional technology

To Wine yield% CK 36 Example 1 38 Example 2 41 Example 3 39 Example 4 36

Through the preliminary test of this unit, the results are shown in Table 1. Compared with the traditional fragrant liquor, the total ester of silkworm chrysalis Cordyceps and Qishen liquor is more than 39% higher than that of the control. According to the national standard of fragrant liquor, the other indicators are within a reasonable range. The teacher and randomly selected sensory evaluation, silkworm chrysalis Cordyceps Qishen liquor was significantly better than the control group in terms of aroma and entrance. Second, the wine yield rate increased by 15% compared to the control group. In the present invention, the silkworm cordyceps and other materials enter the production process to form white wine, yellow wine, and dietary fiber powder. There is no waste residue in the production process, which not only improves the ester aroma of the white wine, but also gives the yellow wine cordycepin. All parts of the materials are Various forms participate in the product to maximize the utilization of the functional components of these valuable materials.

The yellow rice wine prepared in Examples 1 to 4 and the rice wine prepared by traditional techniques were tested by high performance liquid chromatography (NY/T 2116-2012 cordycepin and adenosine determination in cordyceps products). The results are shown in Table 2. Among them, Examples 1 to 4 are recorded as test groups 1 to 4, and those prepared by traditional techniques are recorded as group CK.

Table 2 The detection data (mg/L) of the rice wine prepared in Examples 1 to 4 and the rice wine prepared by the traditional process

In the part of rice wine, compared with the control group, the content of cordycepin is 166mg/100ml, which is significantly better than traditional rice wine.

The above content does not recognize that the specific embodiments of the present invention are only limited to these descriptions. All equal changes and modifications made within the scope of the present invention should fall within the scope of patent protection determined by the claims submitted by the present invention.

Claims (8)

A production method of Cordyceps Qishen series products includes the following steps: (1) Weigh 80 portions of sorghum soaked in clean water for 4 to 5 hours, steam it until mature, and let it cool for 30 to 60 minutes to obtain spare sorghum; (2) Weigh 2 to 5 portions of Cordyceps militaris, 2 to 10 portions of fresh Codonopsis and 8 to 10 portions of fresh Astragalus, and cut them into pieces with a side length of 5 to 10 mm to obtain the first spare mixed raw material; (3) Mix and stir the raw materials prepared in steps (1) and (2) evenly, add 8-10 parts of Daqu and stir evenly, then seal the container, ferment for 28 days at 20-25°C, distill, and cool the mash When it reaches 30°C, add 8-10 parts of Daqu, continue to ferment for 28 days, distill, and mix the two wines before and after to make Cordyceps and Qishen white wine, and distiller's grains for use; (4) Weigh 10-15 portions of sweet buckwheat kernels and 10-20 portions of quinoa, mix well and submerge them with clean water. After absorbing water, add water to submerge, soak for 6-10h at 25℃, drain, and obtain the second spare mixed raw material ； (5) Mix the distiller's grains of step (3) and the raw materials of (4) at a ratio of 3 to 4: 1, autoclave, sterilize at 121°C for 30 minutes, cool to 25°C, inoculate Cordyceps strains, and cultivate 4 to 4 in the dark under constant temperature conditions. 6d, 10 hours in the light every day, culture for 18-20 days, after the mycelium is full, the bacterial clumps are broken into 5-8mm diameter particles to obtain clump pellets; (6) Weigh 80 portions of millet rice and soak it in clean water for 4 to 5 hours, steam it until mature, let it cool for 30 to 60 minutes, and get spare rice; (7) Mix the bacteria clump particles prepared in step (5) with the raw materials prepared in (6) 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. Sealed fermentation at ～30℃ for 3～4d, and then continued fermentation at 20～24℃ for 24～28h, then squeezed and filtered. The supernatant is Cordyceps and Qishen yellow wine, and the solid residue is reserved; (8) Dry the solid residue of step (7) at 60° C., and make it into dietary fiber powder through ultrafine pulverization. The method for producing Cordyceps Qishen series products according to claim 1, wherein the mixing ratios in steps (5) and (7) are all weight ratios. The Cordyceps Qishen series products prepared by the production method of claim 1, wherein the Cordyceps Qishen series products include Cordyceps Qishen liquor, Cordyceps Qishen yellow wine and Cordyceps Qishen dietary fiber powder; The Cordyceps Qishen liquor has a liquor content of 63±3% Vol, an acidity of pH 6.0, an ester content of 0.2% to 0.6%, a higher alcohol content of 0.15% to 0.3%, and a total acid content of 0.02% to 0.13 %, the furfural content is 0.002% to 0.003%. The alcohol content of the Cordyceps Qishen yellow wine is 15% vol; the aroma chemical components of the Cordyceps Qishen yellow wine include esters with a relative content of 70.17% to 86.09%; the content of polysaccharides in the Cordyceps Qishen yellow wine accounts for the body of the yellow wine 1.54%～2.81%; the content of Cordyceps Qishen yellow wine adenosine is 6.5mg/L, cordycepin is 95mg/L～166mg/L, the content of lovastatin is 30ppm, and the content of codonopsis is 1.4mg/L. The content of mullein glucoside is 4.1 mg/L. In the present invention, the aroma chemical components are preferably mainly esters, preferably including ethyl butyrate and ethyl caproate; The content of total dietary fiber in the Cordyceps Qishen dietary fiber powder is 51.7-53.2%; the Cordyceps Qishen dietary fiber powder contains nutrients such as magnesium, iron, selenium and strontium. A production method of Cordyceps Qishen liquor includes the following steps: (A) Weigh 80 portions of sorghum soaked in clean water for 4 to 5 hours, steam it to mature, and let it cool for 30 to 60 minutes to obtain spare sorghum; (B) Weigh 2 to 5 parts of Cordyceps militaris, 2 to 10 parts of fresh Codonopsis and 8 to 10 parts of fresh Astragalus, cut into pieces with a side length of 5-10 mm to obtain the first spare mixed raw material; (C) Mix and stir the raw materials prepared in steps (A) and (B) evenly, 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 When it reaches 30°C, add 8-10 parts of Daqu, continue to ferment for 28 days, distill, and mix the two wines before and after to make Cordyceps and Qishen white wine. A production method of Cordyceps Qishen yellow wine includes the following steps: (a) Weigh 10-15 portions of sweet buckwheat kernels and 10-20 portions of quinoa, mix well, and submerge them with clean water. After absorbing water, add water to submerge, soak for 6-10h at 25℃, and drain to obtain the second spare mixed raw material ； (b) Prepare distillers grains according to the production method of Cordyceps Qishen liquor described in claim 4; mix the distillers grains and the raw materials of (a) at a ratio of 3 to 4: 1, autoclave sterilization, and cool down at 121°C for 30 minutes After reaching 25°C, inoculate Cordyceps strains, cultivate in the dark for 4-6 days under constant temperature, then cultivate for 18-20 days after 10 hours in the light every day. After the hyphae are full, the bacterial clumps are broken into 5-8mm diameter particles to obtain clump particles; (c) Weigh 80 portions of millet rice and soak it in clean water for 4 to 5 hours, steam it until it is mature, and let it cool for 30 to 60 minutes to obtain spare rice; (d) Mix the 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. Sealed fermentation at ～30℃ for 3～4d, then continued fermentation at 20～24℃ for 24～28h, then squeezed and filtered, the supernatant was Cordyceps Qishen yellow wine, and the solid residue was reserved. The production method according to claim 5, wherein the mixing ratios in steps (b) and (c) are both weight ratios. A production method of Cordyceps Qishen dietary fiber powder includes the following steps: The solid residue is prepared according to the method for producing Cordyceps Qishen yellow wine according to claim 5 or 6; the obtained solid residue is dried at 60° C., and superfinely pulverized into Cordyceps Qishen dietary fiber powder. The production method according to any one of claims 1, 4, 5 and 7, wherein the parts are all parts by weight.