Yeast strain and method for brewing cordyceps sinensis wine by using same

A technology for yeast strains and cordyceps wine, applied in the fields of microorganisms and food, can solve problems such as difficulty in large-scale production, no major breakthrough in artificial production technology of cordyceps sinensis, etc., and achieve the effects of increasing content and increasing yield

Active Publication Date: 2013-08-21
NORTHWEST A & F UNIV
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Problems solved by technology

However, the artificial production technology of Cordyceps sinensis has not yet made a major breakthrough, and large-scale production is still difficult.

Method used

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  • Yeast strain and method for brewing cordyceps sinensis wine by using same

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Embodiment Construction

[0036] During the research process, the applicant screened out a yeast strain suitable for the brewing of Cordyceps wine. In order to protect the strain, the applicant preserved it in the school and preserved it in the China Microorganism Culture Preservation Management Committee on December 20, 2012. General Microbiology Center (Address: Institute of Microbiology, Chinese Academy of Sciences, Datun Road, Chaoyang District, Beijing, Zip Code 100101), the yeast strain is named Saccharomyces cerevisiae XNY-001, and the preservation number is CGMCC No.7021.

[0037] In order to make full use of the respective active ingredients of Cordyceps militaris and Apocynum apocynum, and strengthen its joint effect and reduce production costs, the applicant uses the remaining substrate of Cordyceps militaris and Apocynum leaves as raw materials, and adopts the effect of producing aroma. Saccharomyces cerevisiae (Saccharomyces cerevisiae) XNY-001, which is fermented quickly and has a strong a...

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Abstract

The invention discloses a fragrant yeast strain and a method for brewing cordyceps sinensis wine by using the same. The method comprises the following steps of: with a surplus matrix after culture of the stroma of cordyceps militaris and folium apocyni veneti as raw materials, carrying out extraction and enzyme treatment to obtain the cordyceps sinensis wine through fermentation, after-ripening, sediment, split charging and sterilization of the yeast strain under suitable conditions. The color of the cordyceps sinensis wine is light red to dark red, the wine comprises 220-370g / L of cordycepin, has 12%-12.6% (V / V) of alcoholic strength, and contains little cordyceps polysaccharide, vitamine, adenosine, flavone and the like. According to the cordyceps sinensis wine prepared by the method, the nutritional ingredients and pharmacologic action of the apocynum venetum, alcohol and cordyceps sinensis are combined organically, so that the health care function of the wine is further improved, the technology steps are reasonable, and the equipment is simple and has strong operability.

Description

technical field [0001] The invention belongs to the technical field of microorganisms and food, and relates to the preparation of health drinks, in particular to a yeast strain and a method for preparing cordyceps wine using the yeast strain. Background technique [0002] The medicinal use of Cordyceps originated in China, among which Cordyceps sinensis is the most famous and influential. Cordyceps sinensis enjoys a high reputation at home and abroad for its unique tonic, strong and anti-aging effects. Traditional Chinese medicine believes that Cordyceps sinensis has the function of strengthening the body, and has a significant effect on senile chronic bronchitis and pulmonary heart disease. It can also improve the detoxification ability of the liver, improve the body's anti-radiation and anti-virus capabilities; Platelet aggregation, prevent cerebral thrombosis, eliminate chloasma, age spots, acne, anti-aging, anti-wrinkle, beauty and other effects; In addition, Cordyceps ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12N1/18C12G3/02C12R1/865
Inventor 杜双田阳经慧张圆圆杨祥张睿
Owner NORTHWEST A & F UNIV
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