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Preparation method for cordyceps sinensis male moth wine

A technology of Cordyceps and male moth, which is applied in the field of preparation of Cordyceps male moth wine, can solve the problems of no Cordyceps male moth wine, etc., and achieve the effects of removing bad flavor, ensuring quality and improving utilization rate

Active Publication Date: 2013-04-03
GUANGDONG BOSUN HEALTHY FOOD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] In the past ten years, the health care wine industry has made great progress. There are many related products related to Cordyceps wine and male moth wine, but there is no such thing as Cordyceps male moth wine.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0025] (1) Preparation of Cordyceps culture medium fermentation base wine: Take fresh Cordyceps rice culture medium, cook under constant pressure for 30 minutes, mash, cool to 30°C, activate Angel’s brewing koji with 5 times of water at a constant temperature of 35°C for 10 minutes, mix in Cordyceps rice culture medium with 0.5% activated yeast was fermented in tanks for 10 days, then lowered to 15°C and continued to ferment for 30 days, filtered through a filter cloth, cooled overnight, siphoned to obtain sake, and then blended in an appropriate proportion to soak in rice wine at a concentration of 60° to prepare Fermented base wine with Cordyceps culture medium with an alcohol content of 45°;

[0026] (2) Preparation of male silkworm moths: select male silkworm special varieties to feed mulberry leaves by themselves, collect male silkworm moths after spinning, cocooning, and eclosion, rinse with clean water several times, pick up with a sieve and drain properly, and use const...

Embodiment 2

[0030] (1) Preparation of Cordyceps culture medium fermentation base wine: Take fresh Cordyceps rice culture medium, cook under high pressure for 20 minutes, mash, cool to 28°C, activate Angel distiller's yeast with 5 times of water at a constant temperature of 30°C for 30 minutes, mix in Cordyceps rice medium weight 2% activated yeast was fermented in tanks for 10 days, then cooled to 18°C ​​and continued to ferment for 20 days, filtered through a filter cloth, cooled and settled overnight, siphoned to obtain sake, and then blended with 60°C soaked rice wine in an appropriate proportion to prepare Cordyceps culture medium fermentation base wine with an alcohol content of 40°;

[0031] (2) Preparation of male silkworm moths: select male silkworm special varieties to feed mulberry leaves by themselves, collect male silkworm moths after spinning, cocooning, and eclosion, rinse with clean water several times, pick up with a sieve and drain properly, and use constant temperature se...

Embodiment 3

[0035] (1) Preparation of Cordyceps culture medium fermentation base wine: take fresh Cordyceps rice culture medium, cook under constant pressure for 30 minutes, mash, cool to 30°C, activate Angel’s brewing koji with 5 times of water at constant temperature of 32°C for 20 minutes, mix in Cordyceps rice culture medium weight 1% activated yeast was fermented in tanks for 12 days, then cooled to 18°C ​​and continued to ferment for 20 days. Cordyceps culture medium fermentation base wine with an alcohol content of 45°;

[0036] (2) Preparation of male silkworm moths: select male silkworm special varieties to feed mulberry leaves by themselves, collect male silkworm moths after spinning, cocooning, and eclosion, rinse with clean water several times, pick up with a sieve and drain properly, and use constant temperature self-controlled drying Equipment, the temperature is controlled at 65°C and baked until the color is light yellow and produces fragrance, and then the scattered legs ...

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Abstract

The invention discloses a preparation method for cordyceps sinensis male moth wine. The method comprises the following steps of (1) preparation of cordyceps sinensis culture medium fermentation base liquor: taking fresh cordyceps sinensis rice culture medium, adding activated wine-making yeast for potting fermentation to obtain cordyceps sinensis culture medium sake, and then blending with high concentration soaked rice wine to prepare the cordyceps sinensis culture medium fermentation base liquor; (2) soaking and removing fishy smell: soaking dried male silk moth in the cordyceps sinensis culture medium fermentation base liquor for 30-60 days, filtering, adding a fishy smell-removing agent to remove part of the fishy smell to obtain a cordyceps sinensis male moth base liquor; and (3) alcoholizing and blending: blending longan soaked wine in the cordyceps sinensis male moth wine cordyceps sinensis male moth base liquor, adjusting alcoholic content to be 35-38 degrees, ageing for 1-3 months to obtain the cordyceps sinensis male moth wine. The cordyceps sinensis rice culture medium-a by-product of cordyceps militaris process is used as an important raw material; and further the cordyceps sinensis base liquor is produced by fermentation. The method takes full advantages of the cordyceps militaris rice culture medium, changes waste into wealth, greatly increases utilization rate of the cordyceps militaris rice culture medium and has very good economic benefits and social benefits.

Description

Technical field [0001] The present invention involves a preparation method of Cordyceps siblings, which belongs to the field of food processing technology. Background technique [0002] Cordyceps Cordyceps, also known as the northern Cordyceps sinensis, cordyceps, Cordyceps, and Cordyceps. Most of the industrial production uses rice culture medium culture. Cordyceps mature cultivation bases are generally used as feed or directly discarded.In fact, the rice cultivation contains Cordyceps sibiric, cordyceps, cordyceps, and cordyceps polysaccharides such as Cordyceps bacteria wilows, which are not fully utilized.Then improve its utilization. [0003] The male silkworm moths are the male adults of the silk moth insects, and have been identified by the Ministry of Health as "animal health food ingredients with specific health functions". Due to the leading position of the cocoon silk industry, the use of its by -products is extremely low.Can't talk about the use of male silkworm moths...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12G3/04C12G3/02
Inventor 廖森泰刘军邹宇晓肖更生刘凡施英徐玉娟沈维治穆利霞
Owner GUANGDONG BOSUN HEALTHY FOOD
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