Method for preparing agaricus blazei murrill wine through agaricus blazei murrill liquid fermentation products added with pueraria lobota slag

A technology of liquid fermentation and Agaricus blazei, applied in the field of preparing Agaricus blazei wine, to achieve the effect of reasonable configuration and strengthening of nutrition and health care functions

Active Publication Date: 2013-02-06
武汉添年科技有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

There are also fermented wines made from Agaricus blazei fermented mash, adding yeast, sucrose, etc., through pre-fermentation, post-fermentation, aging and other processes (Wang Lihong, Li Ying "Research on the Technology of Fermented Agaricus Blazei to Prepare Agaricus Blazei Wine") , the production cycle is as long as about 1 month, and only low-alcohol fruit wine can be prepared
There is no report on the high-efficiency preparation of Agaricus blazei wine by using the fermented products of Agaricus blazei as raw materials through flash extraction

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0037] (1) Collect the kudzu slag, wash and dry it, and use a mechanical rolling ultrafine pulverizer to pulverize the kudzu slag; the laser particle size analyzer detects the average particle size D 50 =10.6 μm.

[0038](2) Liquid fermentation of Agaricus blazei was carried out in a 7L mechanically stirred fermenter (loading capacity 5L). The fermentation medium is: 10g / L corn flour, 10g / L soybean flour, 10g / L bran, 20g / L sucrose, and 20g / L kudzu powder. The fermenter was sterilized at 121°C for 40 minutes, and Agaricus blazei strains were aseptically inoculated with 10% inoculum, the stirring speed was 100 rpm, the fermentation temperature was 28°C, and the pH value was not controlled. Ferment for 84 hours and go into the tank.

[0039] (3) Transfer the fermented mash from step (2) into a flash extractor for flash extraction. The conditions for flash extraction are: high-speed stirring at room temperature, rotation speed of 5000 rpm, and processing time of 2 minutes to obt...

Embodiment 2

[0044] (1) Superfine pulverization: collect kudzu slag, wash and dry, pulverize through a mechanical rolling superfine pulverizer, and measure the average particle size D by a laser particle size analyzer. 50 =12.8 μm.

[0045] (2) Liquid fermentation: Liquid fermentation of Agaricus blazei was carried out in a 7L mechanically stirred fermenter (loading volume 5L). The fermentation medium is: corn flour 9g / L, soybean flour 9g / L, bran 11 g / L, sucrose 18g / L. The fermenter was sterilized at 121°C for 40 minutes, and Agaricus blazei strains were aseptically inoculated with 10% inoculum, the stirring speed was 200 rpm, the fermentation temperature was 24°C, and the pH value was not controlled. Ferment for 72 hours and go into the tank.

[0046] (3) Flash extraction: transfer the fermented mash in the tank into a flash extractor, break the tissue at room temperature at 8000 rpm, and process for 3 minutes to obtain a uniform fermentation mixture. During flash extraction, stop for ...

Embodiment 3

[0051] (1) Superfine pulverization: collect kudzu slag, wash and dry, pulverize through a mechanical rolling superfine pulverizer, and measure the average particle size D by a laser particle size analyzer. 50 =9.2μm.

[0052] (2) Liquid fermentation: Liquid fermentation of Agaricus blazei was carried out in a 7L mechanically stirred fermenter (loading volume 5L). The fermentation medium is: corn flour 11g / L, soybean flour 11g / L, bran 11g / L, sucrose 22g / L. The fermenter was sterilized at 121°C for 40 minutes, and Agaricus blazei strains were aseptically inoculated with 10% inoculum, the stirring speed was 300 rpm, the fermentation temperature was 26°C, and the pH value was not controlled. Ferment for 64 hours and go into the tank.

[0053] (3) Flash extraction: transfer the fermented mash in the tank into a flash extractor, break the tissue at 10,000 rpm at room temperature, and process for 2 minutes to obtain a uniform fermentation mixture.

[0054] (4) Concentration and dr...

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Abstract

The invention relates to a method for preparing agaricus blazei murrill wine through agaricus blazei murrill liquid fermentation products added with pueraria lobota slag. The method includes performing ultra micro grinding on the pueraria lobota slag through a mechanical rolling type super micro mill; preparing a fermentation medium with corn meal, bean flour, bran, cane sugar and pueraria lobotaslag super micro powder in a fermentation tank, performing high temperature sterilizing, and inoculating sterile agaricus blazei murrill strains for liquid fermentation; performing flash extraction on mash, concentrating the obtained fermentation mixture into a slurry shape, performing vacuum drying, soaking the dried mixture with high quality white spirit serving as the base wine in a sealing mode, adding stachyose for full dissolution, adding rock sugar, honey, citric acid and food flavor for blending and concoction, and performing filtering, deslagging, and filling to obtain the finished product. According to the method, the pueraria lobota slag is changed into wealth, the obtained fermentation products enrich active materials such as flavone and polysaccharide, the stachyose is matched reasonably, and nutrition and health care functions are strengthened. The prepared agaricus blazei murrill wine has the unique flavor of the agaricus blazei murrill, contains a plurality of functional components such as agaricus blazei polysaccharide, pueraria root flavone and stachyose, and has liver protective and immunity boosting effects.

Description

technical field [0001] The invention belongs to the technical field of deep processing of agricultural products, and in particular relates to a method for preparing agaricus blazei wine by using the fermented product of agaricus blazei liquid-state fermentation added kudzu slag as a culture substrate as a raw material. Background technique [0002] Pueraria lobata is the root of the leguminous plant Pueraria, rich in starch, flat and sweet in nature, traditional Chinese medicine believes that it has the effects of relieving muscle and reducing fever, promoting body fluid and quenching thirst, clearing rash, and stopping diarrhea. my country's Hubei, Hunan, Guangdong, Jiangxi, Yunnan, Guizhou, Sichuan, Anhui and other provinces are rich in wild Pueraria lobata resources, a small part is used as medicinal materials, and most of them are used to extract starch (ie kudzu powder). Waste kudzu slag. At present, most of kudzu slag are discarded or incinerated and buried. In Hubei P...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12G3/04
Inventor 高虹史德芳程薇周明郭鹏李露杨德薛淑静陈明利
Owner 武汉添年科技有限公司
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