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A healthy amber thick wine with cordyceps mulberry juice rich in dnj

A technology of cordyceps and mulberry juice, which is applied in the field of health-care amber thick wine with cordyceps and mulberry juice, to achieve the effects of regulating gastrointestinal flora, high degree of automation, and thick and refreshing taste

Active Publication Date: 2018-05-15
HUBEI UNIV OF TECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0006] By searching the existing technologies at home and abroad, it is found that there is no literature report on cultivating Cordyceps mycelia fermentation broth with mulberry leaves as a medium, and using this as the main ingredient to prepare DNJ-rich Cordyceps mulberry juice health-care amber thick wine

Method used

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Examples

Experimental program
Comparison scheme
Effect test

preparation example Construction

[0029] Step 4) The preparation method of the lactic acid bacteria seed liquid is as follows: activate the lactic acid bacteria with MRS solid medium, culture at 30°C for 28h to obtain the activated lactic acid bacteria, use an inoculation loop to scrape an appropriate amount and inoculate 200mL of MRS liquid medium at 28°C for 48h , The first-level lactic acid bacteria seed liquid was prepared, and the first-level lactic acid bacteria seed liquid was inoculated into 2L of MRS liquid medium at 28°C for 48 hours at an inoculum amount of 10% to obtain the second-level lactic acid bacteria seed liquid;

[0030] The lactic acid bacteria is Lactobacillus brevis (China Industrial Microorganism Strain Collection Management Center, strain number CICC20014).

[0031] Step 4) The activation method of high-activity dry yeast is: adding yeast to a glucose solution with a mass concentration of 2% at a mass ratio of yeast to glucose solution of 1:10, and activating at 25-30°C for 15-30 minutes;

[...

Embodiment 1

[0039] 1) Wash the fresh mulberry leaves and blanch them at 100℃ for 10s;

[0040] 2) Mix 125 parts by weight of mulberry leaves at 45°C with water at a ratio of 1:1 to obtain mulberry leaf pulp, add 0.025 cellulase and 0.019 hemicellulase, enzymatically hydrolyze at 55°C for 5 hours, plate and frame Press and filter the juice to obtain the mulberry juice;

[0041] 3) Add 1% glucose and 0.3% KH by mass to the mulberry juice obtained in step 2) 2 PO 4 , 0.15%MgSO 4 ·7H 2 O, 0.01% vitamin B 1 , 0.2% yeast extract, sterilized, inoculated with 55 parts by weight of Cordyceps fungus seed liquid, cultured at 23°C for 7 days to obtain Cordyceps mycelium fermentation liquid;

[0042] 4) Concentrate the Cordyceps mycelium fermentation broth obtained in step 3) to 1 / 2 of the original volume by a falling film evaporator, add 90 parts by weight of sugar to adjust the sugar content, keep at 18°C ​​for 2h, and add 14.8 parts by weight of lactic acid bacteria Seed liquid, after 48 hours of anaerob...

Embodiment 2

[0044] Example 2, same as Example 1, except that:

[0045] 2) At 40°C, 210 parts by weight of mulberry leaves were mixed with water in a ratio of 1:1.2 to obtain mulberry leaf pulp, added with 0.030 cellulase and 0.020 hemicellulase, and hydrolyzed at 50°C for 6 hours, plate and frame Press and filter the juice to obtain the mulberry juice;

[0046] 3) Add 1% glucose, etc. by mass to the mulberry juice obtained in step 2), sterilize, inoculate the cordyceps fungus seed liquid with a mass of 65 parts by weight, culture at 23°C for 7 days to obtain the cordyceps mycelium fermentation liquid;

[0047] 4) The cordyceps mycelium fermentation broth obtained in step 3) is directly added with 105 parts by weight of white sugar to adjust the sugar content, incubated at 25°C for 2h, and 15.2 parts by weight of lactic acid bacteria seed liquid is added, and after 42h of anaerobic fermentation, add activation A good high-activity dry yeast with a weight of 1.4, after anaerobic main fermentation...

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PUM

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Abstract

The invention relates to a health cordyceps sinensis and mulberry juice amber-colored dense wine rich in DNJ. The wine is prepared by adopting the following steps: thoroughly cleaning tender mulberry leaves, blanching the thoroughly cleaned leaves, adding water for pulping, and carrying out enzymolysis, and filtering to obtain mulberry juice; adding glucose, yeast extract and the like for sterilization, inoculating cordyceps taishanensis, and culturing to obtain cordyceps sinensis fermentation liquor; concentrating with a falling-film evaporator or adding white granulated sugar to regulate the sugar degree without concentrating, adding a lactic acid bacteria seed solution and high-activity dried yeast, carrying out anaerobic fermentation, filtering, clarifying, adding konjac oligosaccharides for blending, and filtering through a biofilm for sterilizing, so as to obtain the health mulberry juice amber-colored dense wine. The health mulberry juice amber-colored dense wine is brightly amber, sticky and smooth in taste and full-bodied in ester fragrance, can reduce blood glucose, relieve fatigue, regulate intestines and stomach, clear internal heat, dissipate heat, inhibit bacteria and inflammation and improve the immune capability of human bodies, wherein the content of cordyceps polysaccharide in the wine is larger than 0.41g / 100 mL, the content of cordycepin in the wine is larger than 0.05 g / 100 mL, the content of DNJ substances is larger than 0.08 g / 100 mL, and the viscosity is larger than 200 mPa.s.

Description

Technical field [0001] The invention belongs to the technical field of food processing and brewing, and specifically relates to a cordyceps mulberry juice health-care amber thick wine rich in DNJ. Background technique [0002] Cordyceps militaris, also known as Cordyceps militaris, is a model species of Ascomycotina, Claviceps, Claviceps, and Cordyceps. Cordyceps militaris is rich in cordycepin, cordycepic acid, cordyceps polysaccharide, superoxide dismutase (SOD), adenosine, ergosterol and other rich nutrients and functional active substances, which can fight fatigue, relieve aging, and improve human immunity , Anti-cancer, tumor prevention, etc. It is different from general nutritional supplements in that it adjusts the balance of human body functions as a whole, adjusts the internal vitality of the body, regulates the body's metabolic function, improves the body's immunity, and promotes the normalization of all internal organs. The nutrient content produced by liquid ferment...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): C12G3/06C12G3/02C12N1/14C12R1/645C12R1/24C12R1/865
CPCC12G3/02C12G3/06C12N1/14
Inventor 汪超刘璐汪月银卢忠诚李冬生石勇徐宁胡勇周梦舟李玮
Owner HUBEI UNIV OF TECH
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