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Preparation method for cordyceps health-care mature vinegar

A technology for cordyceps and cordyceps wine is applied in the field of preparation of cordyceps health-care mature vinegar, which can solve the problems of not further improving the use value and the like, and achieve the effects of unique flavor, improved taste and soft taste.

Active Publication Date: 2012-07-11
关卓愿
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

At present, most of the culture residues of Cordyceps militaris are used as feed or fertilizer, and its use value has not been further improved

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0044] Preparation Method 1 of Cordyceps Health Vinegar

[0045] 1) Prepare the original fermented grains of Cordyceps militaris wine: mix the cultured residue of Cordyceps militaris and sorghum at a mass ratio of 2:1, crush to 1cm, steam at 100°C, cool to 35°C, inoculate with 0.5wt% brewer’s koji, add 0.8 times the volume Warm water at 35°C, mixed evenly, and fermented at room temperature 20-30°C for 15 days to make the original unstrained spirits of Cordyceps wine;

[0046] 2) Prepare the original fermented grains of Cordyceps mature vinegar: Add 1wt% acetic acid bacteria to the raw fermented grains of Cordyceps aged vinegar, ferment at a room temperature of 20-30°C, and continue to ferment for 10 days after the temperature of the product rises to 40°C to obtain the original fermented grains of Cordyceps aged vinegar;

[0047] 3) Smoked grains: pour the fermented Cordyceps mature vinegar raw grains into a cooking pot, slowly heat to 80°C and keep the temperature for 24-48 ho...

Embodiment 2

[0052] Preparation Method 2 of Cordyceps Health Vinegar

[0053]1) Prepare the original fermented grains of Cordyceps militaris wine: mix the culture residue of Cordyceps militaris and sorghum at a mass ratio of 1:1, crush to 0.5cm, steam at 100°C, cool to 35°C, inoculate with 0.3wt% brewer’s koji, add 0.8 times Volume of warm water at 35°C, mix evenly, keep the room temperature at 20-30°C for 15 days to ferment, and make the original unstrained spirits of Cordyceps wine;

[0054] 2) Preparation of the original fermented grains of Cordyceps mature vinegar: add 2wt% acetic acid bacteria to the raw grains of Cordyceps aged vinegar, ferment at room temperature at 20-30°C, and continue to ferment for 5 days after the temperature of the product rises to 45°C to obtain the original grains of Cordyceps aged vinegar;

[0055] 3) Smoked grains: pour the fermented Cordyceps aged vinegar raw grains into a cooking pot, slowly heat up to 70°C and seal and keep the smoked grains until the c...

Embodiment 3

[0059] Preparation Method of Cordyceps Health Vinegar 3

[0060] 1) Prepare the original fermented grains of Cordyceps militaris wine: mix the culture residue of Cordyceps militaris and sorghum at a mass ratio of 1:2, crush to 0.5cm, steam at 100°C, cool to 30°C, inoculate with 0.5wt% brewer’s yeast, add 1 times Volume of warm water at 35°C, mix evenly, keep the room temperature at 20-30°C for 15 days to ferment, and make the original unstrained spirits of Cordyceps wine;

[0061] 2) Prepare the original fermented grains of aged vinegar of Cordyceps: add 4wt% acetic acid bacteria to the original grains of Cordyceps wine, ferment at room temperature 20-30°C, and continue to ferment for 15 days after the temperature of the product rises to 45°C to obtain the original grains of Cordyceps aged vinegar;

[0062] 3) Smoked grains: pour the fermented Cordyceps mature vinegar raw grains into a cooking pot, slowly heat up to 70°C and seal and keep the smoked grains until the Baume conc...

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Abstract

The invention discloses a preparation method for cordyceps health-care mature vinegar, which includes the following steps: evenly mixing crdyceps militaris culture residue and broomcorn, filling brewing yeast after sterilization, and obtaining cordyceps alcohol primary grain through fermentation; inoculating acetic acid bacteria, and obtaining cordyceps vinegar primary grain through fermentation;fumigating, leaching and aging the cordyceps vinegar primary grain to obtain cordyceps mature vinegar primary grain; and mixing and sterilizing the cordyceps mature vinegar primary grain to obtain the cordyceps health-care mature vinegar. The crdyceps culture residue and the broomcorn are mixed, brewed and fermented to obtain alcohol, vinegar seeds are added to obtain the vinegar through fermentation, nutrition components in the crdyceps culture residue can be used further, and flavor and quality of the cordyceps mature vinegar are improved greatly. The obtained cordyceps mature vinegar is rich in cordycepin, cordycepose, cordycepic glycoside and other effective components beneficial for human bodies, and has great benefit to the human bodies after long-term appropriate-amount consumption.

Description

technical field [0001] The invention relates to a preparation method of Cordyceps health-care aged vinegar. Background technique [0002] The traditional brewing vinegar is a liquid condiment brewed by microbial fermentation using various materials containing starch, sugar or alcohol alone or in combination. At present, in order to improve the quality and flavor of vinegar, a large number of special flavored vinegar and vinegar-flavored beverages have appeared in China, such as Bazhen Sweet Vinegar, Timding Sweet Vinegar, Mangosteen Vinegar, Imperial Palace Vinegar, Honey Vinegar, Tiandi Sweet Vinegar No. 1, apple cider vinegar, etc. [0003] Cordyceps militaris, also known as Cordyceps militaris, belongs to the phylum Fungi, the class Ascomycetes, the order Hyporacea, the family Ergotaceae, and the genus Cordyceps. Cordyceps militaris is sweet and flat in nature, nourishes the lungs and kidneys, nourishes the essence, stops bleeding and resolves phlegm, and is used for tu...

Claims

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Application Information

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IPC IPC(8): C12J1/04C12J1/08C12R1/02
Inventor 关卓愿
Owner 关卓愿
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