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A kind of cordyceps rice wine and its brewing process

A technology of rice wine brewing and Cordyceps, which is applied in the field of wine making, can solve the problems of waste of Cordyceps culture medium resources, insufficient dissolution of nutrients in Cordyceps culture medium, cumbersome extraction and purification process of cordycepin, etc., to achieve comprehensive utilization of resources and reduce production costs , the effect of improving nutritional value

Inactive Publication Date: 2016-03-02
NANJING AGRICULTURAL UNIVERSITY
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  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0009] The purpose of the present invention is to provide a kind of cordyceps rice wine and its brewing process, which can solve technical problems such as cumbersome extraction and purification process of cordycepin, waste of Cordyceps culture medium resources, insufficient dissolution of nutrients in Cordyceps culture medium, etc.

Method used

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  • A kind of cordyceps rice wine and its brewing process

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0028] The glutinous rice is soaked at 30°C for 24 hours and then put in a steaming rice bucket to steam the rice for 30 minutes. Then it is showered with cold boiled water to 30°C, placed in a pottery jar, and 1% (w / w) alcohol medicine is added to form a U-shaped nest. Fermented at 30℃ for 24h;

[0029] Rice and water were mixed according to the material-to-liquid ratio of 1:1.5 (w / v), sterilized at 121°C for 40 minutes, and inoculated with 25% (v / w) Cordyceps militaris seed solution after cooling. After 12 days of incubation at 26°C in the dark, at 50°C Dry, cool and pulverize to 60 mesh to prepare cordyceps culture medium powder. Cordyceps culture medium powder and water are mixed according to the material-to-liquid ratio of 1:5 (w / v), gelatinized at 90°C for 5 minutes, add 0.5% (w / v) glucoamylase, keep at 60°C for 4 hours, keep stirring during saccharification Inactivate the enzyme at 100°C for 5 minutes after completion;

[0030] Mix the saccharified glutinous rice with the ...

Embodiment 2

[0032] According to the method of Example 1, the rice was soaked, the steamed rice was drenched and the saccharification was carried out. Rice and water were mixed at a material-to-liquid ratio of 1:1.3 (w / v), sterilized at 121°C for 40 minutes, inoculated with 15% (v / w) Cordyceps militaris seed solution, cultivated in the dark at 24°C for 14 days, then baked at 60°C Dry, cool and pulverize to 80 mesh to prepare Cordyceps culture medium powder. Cordyceps culture medium powder and water were mixed at a material-to-liquid ratio of 1:8 (w / v) and then saccharified according to the method in Example 1 to prepare cordyceps culture medium saccharification liquid;

[0033] Mix the saccharified glutinous rice with the cordyceps medium saccharification solution according to the material-liquid ratio of 1:3 (w / v), and add 12% (w / w) of wheat koji, stir evenly, and ferment at 22°C for 2 days. The method of Example 1 rake. The wine liquor after the main fermentation was allowed to stand and ...

Embodiment 3

[0035] According to the method of Example 1, the rice was soaked, the steamed rice was drenched, and the saccharification was carried out. Rice and water were mixed according to the material-to-liquid ratio of 1:0.9 (w / v), sterilized at 121°C for 40 minutes, inoculated with 10% (v / w) Cordyceps militaris seed solution, cultivated in the dark at 28°C for 9 days, then baked at 53°C Dry, cool and pulverize to 100 mesh to prepare Cordyceps culture medium powder. Cordyceps culture medium powder and water were mixed at a material-to-liquid ratio of 1:18 (w / v) and then saccharified according to the method in Example 1 to prepare cordyceps culture medium saccharification liquid;

[0036] Mix the saccharified glutinous rice with the cordyceps medium saccharification solution according to the material-to-liquid ratio of 1:9 (w / v), and add 20% (w / w) of wheat koji, stir evenly, and ferment at 30°C for 3 days. The method of Example 1 rake. The wine liquor after the main fermentation was allo...

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Abstract

The invention relates to cordyceps yellow wine and a brewing process thereof and belongs to the technical field of agriculture product processing. The process is characterized by comprising the following steps: soaking sticky rice, steaming the rice, performing spray cooling, saccharifying after dropping in a jar; mixing rice and water according to a material liquid ratio of 1: (0.7-1.5) (w / v) to prepare a cordyceps culture medium, inoculating a 5-25 percent (v / w) cordyceps militaris seed solution, culturing in dark at the temperature of 24-28 DEG C for 8-14 days, drying and grinding to the granularity of 60-100 meshes; mixing the cordyceps culture medium powder and water according to a material liquid ratio of 1: (2-18) (w / v), pasting, and adding an enzyme for saccharifying; mixing the sticky rice subjected to saccharifying after dropping in a jar with a cordyceps culture medium saccharifying solution according to a material liquid ratio of 1: (1-9) (w / v), adding 4-20 percent (w / w) wheat koji, and fermenting at the temperature of 20-32 DEG C for 2-3 days; and performing post-fermentation, filtering, clarifying, frying wine and preparing the yellow wine according to a well known method. The prepared cordyceps yellow wine is light yellow in color, faint scent in aroma and soft in taste, has the cordycepin content of 5-20mg / L and the alcohol content of 12-20 percent (v / v) and is ideal functional yellow wine.

Description

1. Technical Field [0001] The invention relates to a brewing process of cordyceps yellow wine, in particular to a health-care type cordyceps yellow wine brewed with glutinous rice and cordyceps culture medium as main raw materials through the action of microorganisms in wine medicine and wheat koji, belonging to the technical field of wine making. 2. Background technology [0002] Cordyceps militaris L., also known as Cordyceps militaris and Cordyceps militaris, is the same species as Cordyceps militaris. Cordyceps militaris is rich in nutrients such as cordycepin, adenosine, cordyceps polysaccharide, cordycepic acid, ergosterol and steroids, among which cordycepin is a characteristic functional component, which has anti-tumor, anti-bacterial, anti-viral, hypolipidemic, and free radical scavenging properties And other pharmacological effects. Therefore, the development of nutritious health foods rich in cordycepin has become a research hotspot. [0003] Rice wine is made of rice,...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): C12G3/02
Inventor 顾振新杨润强顾冬艳尹永祺
Owner NANJING AGRICULTURAL UNIVERSITY
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