Brewing method for ganoderma lucidum-black glutinous rice wine

A technology of black glutinous rice wine and black glutinous rice, which is applied in the preparation of alcoholic beverages, medical formulas, medical preparations containing active ingredients, etc., can solve the problem of destroying the effective nutritional components of Ganoderma lucidum, enhance human immunity, and reduce alcohol damage Effect

Inactive Publication Date: 2015-05-20
姜勇
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Therefore, many wines brewed with Ganoderma lucidum have also appeared on the market, but the existing Ganoderma lucidum wine is brewed after soaking process, which destroys the effective nutrients in the Ganoderma lucidum

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0025] 1) Deep culture in liquid medium to produce Ganoderma lucidum mycelium;

[0026] 2) The Ganoderma lucidum mycelium is hydrolyzed and sterilized to obtain the Ganoderma lucidum mycelium liquid;

[0027] 3) Select 100 parts by weight of washed black glutinous rice and 30 parts by weight of black dates, add 60 parts of water to steam and cook rice, cool the rice to 30°C, and put it in a sealed container for saccharification;

[0028] 4) After the saccharified rice has the aroma of wine, add 50 parts by weight of Ganoderma lucidum mycelium liquid, 15 parts of honey and 50 parts of water and put it in a fermenter for 40 days of fermentation;

[0029] 5) Coarsely filter the fermented rice, filter out the rice and jujube dregs, and obtain the filtrate;

[0030] 6) Add an appropriate amount of sorghum liquor to the filtrate, mix evenly, and store;

[0031] 7) Blend the mixed filtrate, adjust the alcohol content to 12% vol, and then perform fine filtration;

[0032] 8) After ...

Embodiment 2

[0034] 1) Deep culture in liquid medium to produce Ganoderma lucidum mycelium;

[0035] 2) The Ganoderma lucidum mycelium is hydrolyzed and sterilized to obtain the Ganoderma lucidum mycelium fluid;

[0036] 3) Select 100 parts by weight of washed black glutinous rice and 20 parts by weight of black dates, add 80 parts of water to steam and cook rice, cool the rice to 35°C, and put it in a sealed container for saccharification;

[0037] 4) After the saccharified rice has the aroma of wine, add 20 parts by weight of Ganoderma lucidum mycelium liquid, 15 parts of honey and 40 parts of water and put it in a fermenter for 40 days of fermentation;

[0038] 5) Coarsely filter the fermented rice, filter out the rice and jujube dregs, and obtain the filtrate;

[0039] 6) Add an appropriate amount of sorghum liquor to the filtrate, mix evenly, and store;

[0040] 7) Blend the mixed filtrate, adjust the alcohol content to 12% vol, and then perform fine filtration;

[0041] 8) After t...

Embodiment 3

[0043] 1) Deep culture in liquid medium to produce Ganoderma lucidum mycelium;

[0044] 2) The Ganoderma lucidum mycelium is hydrolyzed and sterilized to obtain the Ganoderma lucidum mycelium liquid;

[0045] 3) Select 90 parts by weight of washed black glutinous rice and 30 parts by weight of black dates, add 60 parts of water to steam and cook rice, cool the rice to 30°C, and put it in a sealed container for saccharification;

[0046] 4) After the saccharified rice has the aroma of wine, add 40 parts by weight of Ganoderma lucidum mycelium liquid, 10 parts of honey and 50 parts of water and put it into a fermenter for 35 days of fermentation;

[0047] 5) Coarsely filter the fermented rice, filter out the rice and jujube dregs, and obtain the filtrate;

[0048] 6) Add an appropriate amount of sorghum liquor to the filtrate, mix evenly, and store;

[0049] 7) Blend the mixed filtrate, adjust the alcohol content to 12% vol, and then perform fine filtration;

[0050] 8) After...

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PUM

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Abstract

The invention discloses a brewing method for ganoderma lucidum-black glutinous rice wine, and ganoderma lucidum, black glutinous rice and honey are taken as main raw materials for careful brewing of the low-alcohol health wine. Liquid submerged culture is adopted, mycelia of ganoderma lucidum are produced, after hydrolysis, high-quality black glutinous rice, black dates and honey are matched, modern organisms are applied for multi-strain and multi-time fermentation to prepare effective components, Yibin best-quality sorghum Baijiu is added to strengthen the effective components, then a Chinese most ancient cooking fermentation technology is used, and the unique-style 12% vol low-alcohol leisure wine is produced; the wine has the efficacies of reducing blood lipid, prolonging life, enhancing human body immunity and the like, has the appearance and the taste meeting demand of people on traditional wine drinking, and successfully reduces formed ethanol damage of high-alcohol ethanol on human brains and livers; and the wine can be regarded as the low-alcohol leisure health-preserving wine.

Description

[0001] technical field [0002] The invention relates to the technical field of biological fermentation wine making, in particular to a brewing method of ganoderma lucidum black glutinous rice wine. [0003] Background technique [0004] Along with the strengthening of people's awareness of health care, health wine containing various nutritional ingredients and health care functions has attracted more and more attention from people, and its demand is increasing day by day. [0005] Black glutinous rice is rich in multivitamins, trace elements, and natural pigments necessary for the human body, and has the function of nourishing blood for the human body. Therefore, it is loved by people. [0006] The fruiting bodies, mycelia and spores of Ganoderma lucidum contain polysaccharides, nucleosides, furan derivatives, steroids, alkaloids, proteins, polypeptides, amino acids, triterpenes, sesquiterpenes, organic germanium , inorganic salts, etc. Ganoderma lucidum polysaccharide i...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12G3/04C12G3/02A61K36/899A61P3/06A61P39/06A61P37/04
CPCC12G3/04C12G3/02
Inventor 姜勇
Owner 姜勇
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