Method for brewing wine by fermenting cordyceps militaris residual culture medium
A technology of Cordyceps militaris and residues, which is applied in the field of wine making, can solve the problems of waste disposal and waste of Cordyceps resources, and achieve the effects of saving production costs, increasing income, and avoiding waste
- Summary
- Abstract
- Description
- Claims
- Application Information
AI Technical Summary
Problems solved by technology
Method used
Image
Examples
preparation example Construction
[0042] (3) Preparation of cordycepin and adenosine standard solution:
[0043] Accurately weigh 20.6 mg of cordycepin and 10.0 mg of standard substance of adenosine with an analytical balance, place them in a volumetric flask, dilute to 50 ml with methanol, and prepare standard substances of cordycepin and adenosine with concentrations of 412 mg / L and 200 mg / L respectively. stock solution.
[0044] Different volumes of each standard stock solution were prepared with methanol to prepare mixed standard solutions of cordycepin and adenosine with different concentration gradients, see Table 1, and the samples were injected and analyzed under the above-mentioned chromatographic conditions. Draw the standard curve with the concentration of each substance as the abscissa and the peak area as the ordinate.
[0045] Aspirate the corresponding cordycepin and adenosine stock solutions as shown in Table 1, and dilute to 10 mL with methanol to prepare standard solutions with different con...
Embodiment 1
[0057] A method for making wine by utilizing cultured residues of Cordyceps militaris to ferment, the steps are as follows:
[0058] ⑴ Liquefaction and saccharification of cultured residues of Cordyceps militaris
[0059] After crushing the culture residue of Cordyceps militaris according to the mass ratio of material to water 1:6, add water and soak at room temperature for 30 minutes, add 10 U / g α-amylase in a water bath at 90°C for 10 minutes, cool down to about 60°C, and then add 300 U / g glucoamylase at 60°C ℃ water bath for saccharification for 1 h, and after the saccharification, filter and cool to room temperature to obtain the saccharified Cordyceps militaris culture residue solution.
[0060] ⑵Winemaking fermentation and post-fermentation conditions
[0061] After cooling, add the saccharified Cordyceps militaris culture residue solution into the pre-activated Angel rice wine high-activity dry yeast, and the inoculum size is 5×10 6 / (mL mash) level is better, ferment...
Embodiment 2
[0087] A method for making wine by utilizing cultured residues of Cordyceps militaris to ferment, the steps are as follows:
[0088] ⑴ Liquefaction and saccharification of cultured residues of Cordyceps militaris
[0089] The crushed Cordyceps militaris culture residue was soaked in water at room temperature for 25 minutes according to the ratio of material to water mass ratio 1:5, and then 5 U / g α-amylase was added in a water bath at 85°C for 5 minutes. After cooling down to 55°C, 250 U / g glucoamylase was added to the Saccharify in a water bath at 55°C for 0.5h, filter and cool to room temperature after the saccharification, and obtain the culture residue solution of Cordyceps militaris after saccharification;
[0090] ⑵Winemaking fermentation and post-fermentation conditions
[0091] After saccharification, the culture residue of Cordyceps militaris was inserted into the activated Angel rice wine high-activity dry yeast, and the inoculum size was 4.5×10 6 / (mL mash), ferme...
PUM
Abstract
Description
Claims
Application Information
- R&D Engineer
- R&D Manager
- IP Professional
- Industry Leading Data Capabilities
- Powerful AI technology
- Patent DNA Extraction
Browse by: Latest US Patents, China's latest patents, Technical Efficacy Thesaurus, Application Domain, Technology Topic, Popular Technical Reports.
© 2024 PatSnap. All rights reserved.Legal|Privacy policy|Modern Slavery Act Transparency Statement|Sitemap|About US| Contact US: help@patsnap.com