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Method for producing cordyceps vinegar by use of cordyceps taishanensis fermentation liquor

A technology of Cordyceps fungus and fermented liquid, which is applied in the food field, can solve the problems of long cycle, unbalanced product quality, and low production efficiency of solid culture, and achieve the effects of making full use of resources, shortening the fermentation cycle, and stabilizing product quality

Inactive Publication Date: 2013-09-18
DALIAN POLYTECHNIC UNIVERSITY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Its disadvantages are low production efficiency of solid culture (fermentation), long cycle, difficulty in large-scale and automatic control production, and unbalanced product quality

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0013] Example 1 A method for producing Cordyceps vinegar by using Cordyceps fermented liquid: (1) Activate Cordyceps with wort medium, after aseptic inoculation, shake the flask at 25°C and 150r / min (rotation / minute) Machine shaking culture for 3 days to make Cordyceps seed liquid. (2) Grind the barley malt used for beer production until the powder passes through a 20-mesh sieve, and the bark is broken but not broken. Add 4 times of water, carry out saccharification reaction at 65°C for 1.5 hours, and then filter to make barley juice with a concentration of 10°P , mixed with the same volume of sucrose solution of the same concentration; add 5% acacia flower; sterilize at 121°C for 15 minutes. (3) Aseptic operation: Inoculate the Cordyceps seed solution at 5% into the mixed solution medium of wort, sucrose and acacia flower, and pass through sterile air 0.02m 3 / m 3 / h, cultivated at 24°C for 5 days, and then centrifuged to filter out the Cordyceps mycelium. (4) Glucose 1%,...

Embodiment 2

[0014] Example 2 A method for producing Cordyceps vinegar using Cordyceps fermented liquid: (1) Activate Cordyceps with wort medium, after aseptic inoculation, shake flask machine at 25°C, 150r / min for 3 days, and make Cordyceps seed liquid. (2) Grind the beer malt until the powder passes through a 20-mesh sieve, and the wheat skin is broken but not broken. Add 4 times of water, carry out saccharification reaction at 60°C for 3 hours, and then filter to make 12°P barley juice. Mix equal volumes of sucrose solution; add 5% acacia flower; sterilize at 121°C for 15 minutes. (3) Aseptic operation Inoculate the Cordyceps seed liquid into the mixed solution medium of wort, sucrose and acacia flower at 10%, and pass through sterile air 0.02m 3 / m 3 / h, cultivated at 26°C for 7 days, and then centrifuged to remove the Cordyceps mycelium. (4) Glucose 1%, yeast extract 1%, calcium carbonate 1%, absolute ethanol 3%, pH is natural, make acetic acid bacteria liquid medium, sterilize at ...

Embodiment 3

[0015] Example 3 A method for producing Cordyceps vinegar by using Cordyceps fermented liquid: (1) Activate Cordyceps with wort medium, after aseptic inoculation, shake flask machine at 25°C, 150r / min for 3 days, and make Cordyceps seed liquid. (2) Grind the beer malt until the powder passes through a 20-mesh sieve, and the wheat skin is broken but not broken. Add 5 times of water, carry out saccharification reaction at 68°C for 1 hour, filter to make 8°P barley juice, and mix with sucrose solution of the same concentration Mix equal volumes; add 1% acacia flower; sterilize at 121°C for 15 minutes. (3) Aseptic operation Inoculate the Cordyceps seed solution at 8% into the mixed solution medium of wort, sucrose and acacia flower, shake the flask at 22°C for 7 days, and then centrifuge to remove the Cordyceps mycelium. (4) Glucose 1%, yeast extract 1%, calcium carbonate 1%, absolute ethanol 3%, pH is natural, make acetic acid bacteria liquid medium, sterilize at 121°C for 15 mi...

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Abstract

The invention discloses a method for producing cordyceps vinegar by use of cordyceps taishanensis fermentation liquor. The method comprises the following steps: inoculating the cordyceps taishanensis into a mixed liquid culture medium prepared from wort, saccharose, and robiniae, adding edible alcohol, inoculating acetic bacteria to ferment, and filtering by using barley grain as filter medium so as to obtain the cordyceps vinegar. The residual nutrient component in the cordyceps taishanensis fermentation liquor is effectively utilized to perform the liquid fermentation culture so that the fermented product of the acetic bacteria is short in fermentation period and stable in product quality, the product obtained through the fermenting of the cordyceps active component in the cordyceps taishanensis fermentation liquor and the added robiniae is provided with a health function, and meanwhile, the resource is sufficiently utilized.

Description

technical field [0001] The invention belongs to the food industry, and in particular relates to a method for producing cordyceps health-care vinegar through acetic fermentation using a cordyceps fungus culture solution. Background technique [0002] Cordyceps is an edible fungus, which has been recognized as having the function of health care and disease treatment for thousands of years (Edited by Edible Fungi Research Institute of Shanghai Academy of Agricultural Sciences. Chinese Edible Fungi, published by China Forestry Press, 1991). Recently, Cordyceps and Cordyceps products have attracted the attention of people from all walks of life, and the variety and scale of market development have continued to expand. Zeng Hongbin and others studied the process of extracting and fermenting the production of Cordyceps militaris health-care vinegar with the culture medium residue after harvesting Cordyceps militaris as raw material (Zeng Hongbin, Li Taihui, Zhong Yuejin, etc. The d...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12J1/04
Inventor 周广麒王培忠任彩侠
Owner DALIAN POLYTECHNIC UNIVERSITY
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