Preparation method for fermented artificial cordyceps crataequs pinnatifida bunges wine

A technology of artificial cordyceps and hawthorn wine, applied in the preparation of alcoholic beverages, methods based on microorganisms, biochemical equipment and methods, etc., can solve the problems of low processing utilization, low added value, and limited fresh food intake

Active Publication Date: 2015-08-26
HENAN INST OF SCI & TECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, due to the strong sour taste of hawthorn, the amount of fresh food is greatly limited, and the processed products of hawthorn are mainly fruit skin, hawthorn slices, hawthorn juice and other products, and the processing utilization rate and added value are low.

Method used

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  • Preparation method for fermented artificial cordyceps crataequs pinnatifida bunges wine
  • Preparation method for fermented artificial cordyceps crataequs pinnatifida bunges wine
  • Preparation method for fermented artificial cordyceps crataequs pinnatifida bunges wine

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0021] (1) Wash 500g of fresh "Yubei Red" hawthorn and remove the core, add 1L of distilled water and beat the fruit with a beating machine, then add 50g of sucrose, 2.50g of yeast powder, and 1.50g of potassium dihydrogen phosphate into the fruit pulp. , Magnesium sulfate 0.05g, potato juice 15.00mL, wort 15.00mL, respectively take 200mL into 5 500mL Erlenmeyer flasks, and sterilize at 115℃ for 20 minutes.

[0022] (2) Dig up a 0.5cm×0.5cm mycelium block from the mother species of Paecilomyces hepiali HN1 strain stored on the potato slant medium, and inoculate it in a 100mL seed medium. In a 250mL Erlenmeyer flask, the seed solution can be obtained by static culture at 20°C for 12 hours and shaking culture at 120rpm for 72 hours. The composition of the seed medium is: glucose 30.00g / L, yeast extract 6.00g / L, potassium dihydrogen phosphate 1.50g / L, magnesium sulfate 0.50g / L, wort 10.00g / L, potato juice 10.00g / L, pH 6.5;

[0023] (3) Take the seed liquid in step (2) and inoculate ...

Embodiment 2

[0028] Fermentation Preparation of Fermented Artificial Cordyceps Hawthorn Wine

[0029] (1) Growth curve of Cordyceps mycelium in hawthorn enriched medium

[0030] The growth curves of Cordyceps mycelium in basal medium and hawthorn puree enriched medium were compared respectively, and the results are shown in figure 1 .

[0031] by figure 1 It can be seen that compared with the basic medium, the mycelium biomass of artificial cordyceps in the hawthorn fruit puree enriched medium has been significantly increased, and when the fermentation reaches the 5th day, the mycelial biomass reaches the maximum value of 1.268g / L.

[0032] (2) The influence of different yeast strains on the fermentation of artificial Cordyceps hawthorn wine

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Abstract

The invention relates to a preparation method for fermented artificial cordyceps crataequs pinnatifida bunges wine. The preparation method comprises the following steps: (1) washing and coring fresh crataequs pinnatifida bunges, and mashing the cored crataequs pinnatifida bunges to prepare an artificial cordyceps liquid medium; (2) adding an artificial cordyceps liquid strain for submerged fermentation; (3) mashing a fermentation product, and adding sucrose and wort for blending; (4) adding fruit wine yeasts for anaerobic fermentation; (5) filtering fermenting mash to obtain crude wine; (6) aging the obtained crude wine; (7) filtering the aged wine to remove precipitates to prepare the fermented artificial cordyceps crataequs pinnatifida bunges wine. The prepared fermented artificial cordyceps crataequs pinnatifida bunges wine is fragrant, bright red, fresh and rich in nutrients.

Description

Technical field [0001] The invention relates to the technical field of functional fruit wine fermentation, in particular to a preparation method of fermented artificial cordyceps hawthorn fruit wine. Background technique [0002] Hawthorn (Crataequs pinnatifida Bunges), also known as Shanlihong, belongs to the genus Hawthorn of the Rosaceae family, and is an important cultivated fruit in northern my country. In addition to fresh food, hawthorn fruit can also be used for processing beverages, fruit wine, dried fruit and other products. Studies have shown that hawthorn is rich in active ingredients such as triterpenoids and flavonoids, which have a variety of biological functions such as lowering blood pressure, lowering blood lipids, and preventing and treating atherosclerosis. However, due to the strong sour taste of hawthorn, its fresh food intake is greatly restricted, and the processed products of hawthorn are mainly fruit paeon, hawthorn slices, hawthorn juice and other prod...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12G3/02C12R1/865
CPCC12G3/02
Inventor 武忠伟张明霞王刘豪王艳婕张朝辉王桂玲
Owner HENAN INST OF SCI & TECH
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