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Health caring and preserving cordyceps wine and preparation method thereof

A technology for keeping worms and health care, which is applied in the preparation of alcoholic beverages, pharmaceutical formulations, and medical preparations containing active ingredients, etc.

Inactive Publication Date: 2014-12-24
陈合龙
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Due to the limitation of natural resources, the first kind has low yield and high cost, and it is difficult to popularize and apply to meet market demand.
The second kind of solid fermentation is relatively primitive and backward, with low bioconversion rate. Although it can reduce a certain cost, it is gradually eliminated because it cannot be produced on a large scale, easy to pollute and cause loss.
[0003] The existing patent application number is 201210257839.4. The Cordyceps sinensis mycelium fermentation stock solution used in the patent uses a specific fermentation technology to obtain a full fermentation liquid mixed with the fermentation cell stock solution, and then the cells are broken, concentrated and mixed with several kinds of traditional Chinese medicines. Modulation can not only maintain the active ingredients of natural Cordyceps sinensis and play a special role in medical care, but the active ingredients of its metabolites are limited, and it cannot effectively obtain more specific metabolites; moreover, the natural pH value of the medium is 6.2, and the culture cycle For 48 hours, the final pH value is 3.6-3.8, the best conditions for the entire fermentation cannot be controlled, and the quality of the product is also greatly affected

Method used

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  • Health caring and preserving cordyceps wine and preparation method thereof
  • Health caring and preserving cordyceps wine and preparation method thereof
  • Health caring and preserving cordyceps wine and preparation method thereof

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preparation example Construction

[0090] The preparation method of described health-care and health-preserving Cordyceps wine comprises the following steps:

[0091] Step 1. Prepare Cordyceps sinensis mycelium fermentation stock solution

[0092] A. Cultivation of Cordyceps sinensis slant strains

[0093]The natural Cordyceps sinensis is taken for tissue separation and cultured on a slant medium to obtain the slant strain; the medium used for the slant culture is a PDA medium and cultured at 23-25° C. for 5-7 days.

[0094] B. Preparation of Liquid Strains

[0095] Get the slant solid bacterial classification of above-mentioned culture and cultivate in liquid medium, make liquid bacterial classification; Wherein liquid medium (in 1000ml) composition and weight are as follows: potato 180~220 grams, glucose 18~22 grams, peptone 2 ~4 grams, 0.5-1.5 grams of yeast extract, 0.4-0.6 grams of magnesium sulfate, 0.5-1.5 grams of potassium dihydrogen phosphate, natural pH value, culture time at 23-25 ​​° C for 36-42 ...

Embodiment 1

[0109] The present embodiment provides a kind of preparation method of health-care and health-preserving Cordyceps wine, comprising the following steps:

[0110] Step 1. Prepare Cordyceps sinensis mycelium fermentation stock solution

[0111] A. Cultivation of Cordyceps sinensis slant strains

[0112] The natural Cordyceps sinensis was taken for tissue separation and cultured on slant medium to obtain slant strains; the medium used for slant culture was PDA medium and cultured at 25°C for 6 days.

[0113] B. Preparation of Liquid Strains

[0114] Get the slant solid bacterial classification of above-mentioned culture and cultivate in liquid medium, make liquid bacterial classification; Wherein the composition and weight of liquid medium (in 1000ml) are as follows: 200 grams of potatoes, 20 grams of glucose, 3 grams of peptone, yeast extract 1 gram, 0.5 grams of magnesium sulfate, 1 gram of potassium dihydrogen phosphate, natural pH value, culture time at 24 ° C for 38 hours....

Embodiment 2

[0126] This embodiment provides a health-care and health-preserving Cordyceps wine, which is prepared by using the fermentation stock solution of Cordyceps sinensis mycelium, Chinese herbal medicine extract and 60-degree pure grain to brew the original base liquor.

[0127] The preparation method of described health-care and health-preserving Cordyceps wine comprises the following steps:

[0128] Step 1. Prepare Cordyceps sinensis mycelium fermentation stock solution

[0129] A. Cultivation of Cordyceps sinensis slant strains

[0130] The natural Cordyceps sinensis was taken for tissue separation and cultured on slant medium to obtain slant strains; the medium used for slant culture was PDA medium and cultured at 25°C for 7 days.

[0131] B. Preparation of Liquid Strains

[0132] Get the slant solid bacterial classification of above-mentioned culture and cultivate in liquid medium, make liquid bacterial classification; Wherein the composition and weight of liquid medium (in ...

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Abstract

The invention provides health caring and preserving cordyceps wine containing more metabolic substance active ingredients. The invention further provides a preparation method of the health caring and preserving cordyceps wine. According to the preparation method, the biotransformation rate is greatly improved by optimizing cultivation conditions, the content of the metabolic substance active ingredients is greatly increased, the inherent value of cordyceps is fully played, the quick rancidification of fermentation liquid in the fermentation cultivation process can be prevented, and more specific-direction metabolic substances can be more effectively obtained.

Description

technical field [0001] The invention relates to a wine with health care function, in particular to a health-care and health-preserving cordyceps wine and a preparation method thereof. Background technique [0002] At present, there are many types of similar health care products prepared from Cordyceps sinensis as basic raw materials, but generally they are made from natural Cordyceps, shiitake mushrooms, and ganoderma lucidum, which are crushed and mixed; Sorting, granulation, packaging; or liquid submerged fermentation, filtering out the bacteria, and then concentrating the fermentation broth. The first kind is due to the limitation of natural resources, resulting in low output and high cost, which is difficult to popularize and apply to meet market demand. The second type of solid fermentation is relatively primitive and backward, with a low bioconversion rate. Although it can reduce a certain cost, it is gradually eliminated because it cannot be produced on a large scale...

Claims

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Application Information

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IPC IPC(8): C12G3/04A61K36/8969A61P1/14
Inventor 陈合龙
Owner 陈合龙
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