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

Active Publication Date: 2013-11-27
天津渔阳酒业有限责任公司
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  • Abstract
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  • Application Information

AI Technical Summary

Problems solved by technology

At the same time, the extraction of components such as Cordyceps polysaccharides and cordycepin in the liquid culture process of Cordyceps militaris has also been studied in depth, but for the by-products in the solid culture process-solid culture residues rich in mycelium, sub After the entity is harvested, the culture residue still contains a large amount of mycelium and nutrients, which have not been systematically developed and utilized at present, and are still discarded as waste, resulting in a great waste of Cordyceps resources

Method used

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  • Method for brewing wine by fermenting cordyceps militaris residual culture medium

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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...

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Abstract

The invention relates to a method for brewing wine by fermenting cordyceps militaris residual culture medium. The method comprises the following steps: adding water into the cordyceps militaris residual culture medium to soak, adding alpha-amylase and glucoamylase for saccharification, and then, adding yeast for fermentation, adding sucrose in the fermentation process, finishing primary fermentation within 5-7 days, controlling the highest temperature to be less than or equal to 33 DEG C to obtain primary fermented wine, carrying out post-fermentation, squeezing and separating the wine after the post-fermentation, regulating the alcohol content till the volume percent is 10%, and heating the wine at 80-85 DEG C for 10-15 minutes to obtain fermented wine prepared by using the cordyceps militaris residual culture medium. The fermented wine prepared by the invention is clear and transparent, sweet and mellow and soft and refreshing, the indexes meet relevant standards of liquor, resources are recycled, resource waste is avoided, production cost of enterprises is saved, economic benefits of the enterprises are improved, and incomings of farmers are increased.

Description

technical field [0001] The invention belongs to the technical field of wine making, in particular to a method for making wine by fermenting cultured residues of Cordyceps militaris. Background technique [0002] Cordyceps militaris [Cordyceps militaris (LexFr.) Link], also known as Kyoto Cordyceps militaris, Cordyceps militaris, Cordyceps militaris, Militaris, and Northeast Cordyceps, is a medicinal edible fungus, belonging to Ascomycetes, Hyporacea, Ergotaceae, Cordyceps genus, its edible and medicinal value can be compared with traditional Cordyceps sinensis, it is the most ideal substitute of wild Cordyceps sinensis. [0003] At present, the artificial cultivation techniques of Cordyceps militaris mainly include liquid fermentation method and solid cultivation method using rice as the substrate. Because the solid cultivation method of Cordyceps militaris requires less investment and is simple and easy to implement, it has been applied in many areas of China. At the same ...

Claims

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Application Information

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IPC IPC(8): C12G3/02
Inventor 徐向忠赵淑欣
Owner 天津渔阳酒业有限责任公司
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