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Poria cocos solid fermented wine and preparation method thereof

A technology of solid-state fermentation and tuckahoe, applied in the field of tuckahoe solid-state fermented wine and its preparation, can solve the problems of low health care value of tuckahoe wine, low extraction rate of medicinal components, etc., and achieves the effect of stable rate and improved accumulation.

Inactive Publication Date: 2017-02-15
柳杨丽
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] At present, the production of Poria cocos is mostly made by directly soaking Poria cocos in white wine, so that the medicinal ingredients in Poria cocos are leached out and dissolved in white wine. The leaching rate is low, and the health value of the Poria wine obtained is not high

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0016] Embodiment 1, a kind of preparation method of Poria cocos solid-state fermented wine, comprises the following steps and finishes:

[0017] (1) Poria cocos mycelium cultivation: inoculate Poria cocos strains into the culture medium until the mycelium is covered with the medium, spray vitamin B6 100 times liquid on the surface of the mycelia, adjust the light intensity at 3800lux, and the temperature at 12°C to induce Poria cocos bacteria Nuclei are produced, and the induction time is 9 hours;

[0018] (2) Culture of Poria cocos sclerotia: Manually clean up the debris attached to the surface of the sclerotia, soak the sclerotia incompletely in the fermentation broth and continue to cultivate for 8 hours, the culture temperature is 22°C, the culture light is 500lux, the fermentation broth The height is 1 / 5 of the height of the sclerotium, and the dissolved oxygen content in the fermentation broth is kept at 8mg / L during the soaking process;

[0019] The fermented liquid i...

Embodiment 2

[0023] Embodiment 2, a kind of preparation method of Poria cocos solid-state fermented wine, comprises the following steps to finish:

[0024] (1) Culture of Poria cocos mycelium: Inoculate the culture medium with Poria cocos strains until the mycelium is covered with the medium, spray vitamin B6 100 times liquid on the surface of the mycelia, adjust the light intensity at 4000lux, and the temperature at 14°C to induce Poria cocos bacteria Nuclear production, induction time is 14 hours;

[0025] (2) Poria cocos sclerotia culture: Manually clean up the debris attached to the surface of the sclerotia, soak the sclerotia incompletely in the fermentation broth and continue to cultivate for 10 hours. The height is 1 / 4 of the height of the sclerotia, and the dissolved oxygen content in the fermentation broth is kept at 12mg / L during the soaking process;

[0026] The fermented liquid is obtained by mixing wort juice, glucose, calcium formate, and Clostridium butyricum powder at a ra...

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Abstract

The invention relates to the technical field of healthcare medicinal wine processing, in particular to poria cocos solid fermented wine and a preparation method thereof. The preparation method comprises the following steps: spraying vitamin B6 100-time solution on the surfaces of hyphae, regulating light and temperature to induce the generation of poria cocos sclerotia, incompletely soaking the sclerotia in a fermenting liquid, continuing culturing, introducing the poria cocos sclerotia which are fermented and cultured together with the fermenting liquid into a stirring tank, crushing and stirring to obtain stirring liquid, continuing adding the fermenting liquid into the stirring liquid, introducing the stirring liquid and the fermenting liquid into a fermenting tank for fermenting and culturing, squeezing and performing filter membrane filtering on the fermenting liquid, and separating to obtain a liquid part, namely, the poria cocos solid fermented wine. The fermented wine which is prepared by the preparation method is mellow and thick in wine flavour, sour and sweet in taste, and high in triterpenoid content and polysaccharide content.

Description

technical field [0001] The invention relates to the technical field of health-care medicinal wine processing, in particular to a poria cocos solid-state fermented wine and a preparation method thereof. Background technique [0002] Poria cocos is the dry sclerotia of the fungus Poria cocos of the family Phytoporaceae. It often parasitizes on the roots of pine trees. It is shaped like a sweet potato, spherical, with light brown or dark brown outer skin and pink or white inner. It is believed that Poria cocos is sweet and flat in nature and taste, and enters the heart, lung and spleen channels. It has the effects of eliminating dampness and diuresis, invigorating the spleen and stomach, calming the mind and calming the nerves. [0003] At present, the production of Poria cocos is mostly made by directly soaking Poria cocos in white wine, so that the medicinal ingredients in Poria cocos are leached out and dissolved in white wine. The leaching rate is low, and the health care...

Claims

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Application Information

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IPC IPC(8): C12G3/02
CPCC12G3/02
Inventor 柳杨丽
Owner 柳杨丽
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