Golden fungus gingko yellow wine, preparation method and efficacy thereof
A ginkgo and golden ear technology, applied in the field of bioengineering, can solve the problems of restricting the sales of ginkgo wine, ginkgo liquor or fruit wine usage restrictions, etc.
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Embodiment 1
[0018] Accurately weigh 200g of shelled ginkgo fruit, add 200mL of water to make a slurry, heat up to 30°C, add 0.4g of neutral protease (Guangxi Nanning Donghenghuadao Biotechnology Co., Ltd., 800,000 units / g), hydrolyze for 6 hours, continue Heat up to 80°C and maintain for 40 minutes, cool to 60°C, add 0.4mL liquefaction enzyme (Wuxi Saide Biological Engineering Co., Ltd., 160,000 units / mL) for hydrolysis at 60°C for 0.5 hours, add 1g of Ginkgo biloba extract (total flavonoid content >20%, total terpenoid content >5%), sterilized at 100°C for 20 minutes, ready to use.
[0019] Insert 9mL of Tremella aurantialba cultured with ginkgo hydrolyzate, and ferment for 2 days at a temperature of 22°C, with a stirring speed of 80 rpm and a ventilation rate of 1:0.3v / v / m; after the fermentation, add 200g Glutinous rice and 200mL water boiled rice, and 1g of white wine koji (purchased from Yanghe Distillery) of glutinous rice weight and 0.1g of Saccharomyces cerevisiae (Saccharomycesce...
Embodiment 2
[0021] Accurately weigh 200g of shelled ginkgo fruit, add 1000mL of water for beating, heat up to 50°C, add 0.7g of alkaline protease (Jining Hemei Biological Engineering Co., Ltd.), hydrolyze for 3 hours, continue to heat up to 100°C for 40 minutes, cool to 80°C, add 1.6mL liquefaction enzyme (Wuxi Saide Biological Engineering Co., Ltd., 160,000 units / mL) to hydrolyze for 1.5 hours at 80°C, add 3g of Ginkgo biloba extract (total flavonoid content > 20%, total terpenoid content > 5%), sterilized at 120°C for 40 minutes, ready to use.
[0022] Insert 30mL of golden ear fungus cultured with ginkgo hydrolyzate, and ferment and cultivate for 6 days at a temperature of 26°C, a stirring speed of 120 rpm, and a ventilation rate of 1:0.6v / v / m; after the fermentation, add 500g of glutinous rice and 500mL of water Cooked rice, 7.5g rice wine koji (purchased from Zhongnan Food Science Research Institute) and 2g yeast, 25°C for 20 days, centrifuged to get the clear liquid and added 70mL o...
Embodiment 3
[0024]Accurately weigh 200g of shelled ginkgo fruit, add 2000mL of water to the pulp, raise the temperature to 70°C, add 1g of high-efficiency proteolytic enzyme (Wuxi Saide Biological Engineering Co., Ltd., 160,000 units / g), hydrolyze for 1 hour, and continue to heat up to 120°C ℃ maintained for 10 minutes, cooled to 100 ℃, added 20mL liquefied enzyme (Jiangsu Yixing microbial preparation factory, 100,000 units / mL), hydrolyzed at 100 ℃ for 5 hours, added 50g ginkgo biloba extract (total flavonoid content > 20%, total terpenoid content > 5%), sterilized at 130°C for 60 minutes, ready to use.
[0025] Insert 200mL of golden ear fungus cultured twice in a row with ginkgo hydrolyzate, and ferment and cultivate for 10 days at a temperature of 33°C, a stirring speed of 180 rpm, and an air volume of 1:1.2v / v / m; add 1000g of glutinous rice after the fermentation and 1000mL of water-boiled rice, 30g of glutinous rice rice wine koji (purchased from Zhejiang Lectra Biotechnology Co., Lt...
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