Method for preparing ganoderma vinegar from ganoderma submerged broth

A technology of deep fermentation and fermentation liquid, which is applied in the preparation of vinegar and other directions, can solve the problem of not completely solving bitterness and other problems, and achieve the effects of retaining medicinal value, significant economic benefits, and sour taste.

Inactive Publication Date: 2015-08-19
INST OF EDIBLE FUNGI SHANXI ACAD OF AGRI SCI
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

ZL200510012837.9 discloses a fermented ganoderma health-care vinegar beverage and its preparation method. The patent is to ferment the extract of ganoderma lucidum fruiting body with acetic acid to obtain ganoderma vinegar stock solution, and then blend it with honey and water. This patented product has not yet been completely resolved There is a problem of bitterness of the fruiting body of Ganoderma lucidum in the product

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0025] The method for preparing Ganoderma lucidum vinegar from Ganoderma lucidum submerged broth:

[0026] (1) Repurchase Ganoderma lucidum strain with bacterial number 5.0065 from the General Microbiology Center of China Microbiological Culture Collection Management Committee, and keep it for later use;

[0027] (2) Preparation of PDA slant solid medium The preparation method of PDA slant solid medium is: when preparing 1000mL of PDA slant solid medium, weigh 200g of peeled potatoes, cut into pieces with a side length of 2-3cm, add them to 1000mL of water, and boil After 30 minutes, filter with 4 layers of gauze, add water to 1000mL of the filtrate, then add 20g of glucose and 20g of agar, heat and melt, then pack into containers, sterilize at 121°C for 20 minutes, and cool down;

[0028] (3) Inoculate the Ganoderma lucidum strain of bacterial number 5.0065 on the PDA slant solid medium prepared in (2), and cultivate it at 28° C. for 6 days, and the slant solid medium is cov...

Embodiment 2

[0035] The method for preparing Ganoderma lucidum vinegar from Ganoderma lucidum submerged broth:

[0036] (1) Purchasing strains, preparing PDA slant solid medium, preparing potato juice, preparing primary and secondary fermentation broths are the same as in Example 1;

[0037] (2) Inoculate the Ganoderma lucidum strain with bacterial number 5.0065 on the PDA slant solid medium prepared in (1), and cultivate it at 29°C for 6 days, the slant solid medium is covered with mycelia, and set aside;

[0038] (3) Put the primary fermentation culture liquid prepared in (2) into the conical flasks respectively, and put 100mL in each bottle. Pick 4 pieces of bacterial blocks with a side length of 5 mm from the culture medium, insert them into the primary fermentation culture medium, and then place them on a constant temperature shaking shaker for culture, the shaker speed is 160r / min, and cultivate at 26°C for 7 days. When it is clear and many uniform small mycelium balls are formed,...

Embodiment 3

[0042] The method for preparing Ganoderma lucidum vinegar from Ganoderma lucidum submerged broth:

[0043] (1) Purchasing strains, preparing PDA slant solid medium, preparing potato juice, preparing primary and secondary fermentation broths are the same as in Example 1;

[0044] (2) Inoculate the Ganoderma lucidum strain with bacterial number 5.0065 on the PDA slant solid medium prepared in (1), and cultivate it at 30°C for 7 days, and the slant solid medium is covered with hyphae, and set aside;

[0045] (3) Put the primary fermentation culture liquid prepared in (2) into the conical flasks respectively, and put 100mL in each bottle. Pick 5 pieces of bacterial blocks with a side length of 3 mm from the culture medium, insert them into the primary fermentation culture medium, and then place them on a constant temperature shaking shaker for cultivation. The shaker speed is 180r / min. When it is clear and many uniform small mycelium balls are formed, it is made into the primar...

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PUM

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Abstract

The invention discloses a method for preparing Ganoderma lucidum vinegar from Ganoderma lucidum submerged fermentation broth. Firstly, Ganoderma lucidum strains are submerged to make Ganoderma lucidum fermentation broth, and then the fermentation broth is added to traditional brewing at a ratio of 10%-20% of the mass of vinegar unstrained spirits. In the vinegar-drenching link in the vinegar process, Ganoderma lucidum vinegar is made by drenching vinegar. The ganoderma vinegar prepared by the invention effectively retains the medicinal value of the ganoderma and the health-care function of the vinegar, and simultaneously removes the bitterness of the fruiting bodies of the ganoderma, so that the prepared vinegar tastes sour and has a fragrant smell. The preparation process of the invention is simple and the production cost is low.

Description

technical field [0001] The invention relates to a preparation method of Ganoderma lucidum vinegar, in particular to a method for preparing Ganoderma lucidum vinegar with submerged fermentation broth of Ganoderma lucidum. Background technique [0002] Ganoderma lucidum is a kind of edible and medicinal fungus, which has the effect of preventing and curing diseases and prolonging life. Its active ingredients mainly include Ganoderma lucidum polysaccharides, Ganoderma lucidum polypeptides, triterpenoids, organic acids, alkaloids, etc., which have a two-way regulating effect on the human body. The diseases it treats involve various systems such as cardiovascular and cerebrovascular, digestion, nerve, endocrine, breathing, and exercise. , especially for the prevention and treatment of tumors, liver lesions, insomnia and aging. With the improvement of living standards and the enhancement of health awareness, people's requirements for quality of life are getting higher and higher....

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): C12J1/08
Inventor 萧晋川苏槟楠张勇李毅陈曙霞杨杰王华郭明慧刘虹赵照林南晓洁
Owner INST OF EDIBLE FUNGI SHANXI ACAD OF AGRI SCI
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