Preparation method of phellinus linteus sweet wine

Abstract

The invention discloses a preparation method of phellinus linteus sweet wine, and the method is realized by adopting a microorganism mixed fermentation theory. In the traditional sweet wine fermentation preparation process, the method comprises the following steps: inoculating activated phellinus linteus hyphae into sweet wine fermented grains according to a certain amount of (1:100) to (1:250), stirring uniformly and bottling, standing under the temperature of 28 DEG C for dark fermentation for 7 to 14 days to obtain a type of health care sweet wine rich in phellinus linteus polysaccharide active substances. Moreover, an initial product and the culture conditions of sweet wine fermentation are utilized, amplified culture on phellinus linteus mycelium is performed during a process of the sweet wine fermentation, and the nutritional value of the phellinus linteus active substance health care sweet wine is improved. The method is simple, and the prepared phellinus linteus sweet wine has the advantages of high nutritional value, high quality, high curative effect and high value, is suitable for industrialized application.

Description

technical field [0001] The invention belongs to the technical field of microbial fermentation, and in particular relates to a method for preparing Phellinus mellow wine. Background technique [0002] The main raw materials for the fermentation of sweet wine are rice and sweet wine koji. The two microorganisms, Rhizopus saccharification and yeast in the sweet wine koji, play a major role in the fermentation process. Rhizopus is a kind of fungus. On the one hand, it can produce glucoamylase, The starch in the rum is hydrolyzed into glucose, and the sweetness of the liqueur comes from this; on the other hand, Rhizopus can also produce a small amount of organic acids (such as lactic acid, acetic acid and citric acid, etc.) during the saccharification of starch and amino acids and peptides. In addition, sweet wine koji also contains a small amount of yeast, which can decompose glucose into alcohol and carbon dioxide under anaerobic conditions through glycolysis metabolic pathway...

AI Technical Summary

Problems solved by technology

Phellinus as a medicinal fungus with good efficacy, its active ingredient Phellinus polysaccharide has strong anti-cancer, anti-oxidation, improving immunity and lowering blood lipids and other effects. There is an upsurge in the research and development of pharmaceutical preparations, but due to the large demand and high price of foreign businessmen, the wild Phellinus sangha in various domestic production areas has been exploited predatoryly, and the fruiting bodies and spores of the wild Phellinus spp. The supply of fruiting bodies is extremely scarce, which is far from meeting the huge demand for Phellinus products in the market. Japan and South Korea have developed a new technology of Phellinus mycelium culture method to artificially produce Phellinus active substances

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