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

A technology of Cordyceps fungus and fermentation liquid, applied in the food field, can solve the problems of unbalanced product quality, long cycle, low solid culture production efficiency, etc., and achieve the effect of shortening fermentation cycle, stable product quality, and full utilization of resources.

Inactive Publication Date: 2015-04-15
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 from the fermentation broth of Cordyceps fungus: (1) Activate the cordyceps fungus with a wort medium, and after aseptic inoculation, shake the flask with a flask shaker at 25°C, 150r / min (revolutions per minute) Machine shaking culture for 3 days to prepare Cordyceps seed liquid. (2) Crush the barley malt used in beer production until the powder passes through a 20-mesh sieve, while the bark is broken but not broken, add 4 times water, carry out saccharification reaction at 65°C for 1.5 hours, and then filter to make 10°P concentration barley juice , Mixed with the same volume of sucrose solution of the same concentration; add 5% acacia flowers; sterilize at 121°C for 15 minutes. (3) Aseptic operation, inoculate the cordyceps fungus seed liquid at 5% into the wort, sucrose and acacia flower mixed solution medium, and pass in sterile air 0.02m 3 / m 3 / h, cultured at 24°C for 5 days, and then centrifuged to filter out Cor...

Embodiment 2

[0014] Example 2 A method for producing cordyceps vinegar by using the fermentation broth of Cordyceps fungus: (1) Activate the cordyceps fungus with a wort medium, and after aseptic inoculation, culture in a flask shaker at 25°C and 150r / min for 3 days to prepare cordyceps Seed liquid. (2) Crush the beer malt until the powder passes through a 20-mesh sieve. The bark is broken but not broken. Add 4 times water and carry out the saccharification reaction at 60°C for 3 hours, and then filter to make 12°P barley juice with the same concentration. Mix the sucrose solution with equal volume; add 5% acacia flowers; sterilize at 121°C for 15 minutes. (3) Aseptic operation: Inoculate the cordyceps fungus seed liquid at 10% into the mixed solution medium of wort, sucrose and acacia flower, and pass in sterile air 0.02m 3 / m 3 / h, culture at 26°C for 7 days, and then centrifuge to remove Cordyceps mycelium. (4) Glucose 1%, yeast extract 1%, calcium carbonate 1%, absolute ethanol 3%, pH ...

Embodiment 3

[0015] Example 3 A method for producing cordyceps vinegar by using the fermentation broth of Cordyceps fungus: (1) Activate the cordyceps fungus with a wort culture medium, and after aseptic inoculation, culture in a flask shaker at 25°C, 150r / min for 3 days to prepare cordyceps Seed liquid. (2) Crush the beer malt until the powder passes through a 20-mesh sieve, the bark is broken but not broken, add 5 times water, 68°C for saccharification for 1 hour, filter to make 8°P barley juice, and the same concentration of sucrose solution Mix equal volume; add 1% acacia flower; sterilize at 121°C for 15 minutes. (3) Aseptic operation, inoculate the cordyceps fungus seed liquid at 8% into the mixed solution medium of wort, sucrose and acacia flower, culture in a shake 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 natural, make acetic acid bacteria liquid medium, sterilize ...

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PUM

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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 Patents(China)
IPC IPC(8): C12J1/04
Inventor 周广麒王培忠任彩侠
Owner DALIAN POLYTECHNIC UNIVERSITY
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