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Lentinan fermentation broth for improving immunity and solid fermentation method of lentinan fermentation broth

A technology of lentinan and solid-state fermentation, which is applied in the direction of microorganism-based methods, biochemical equipment and methods, and the preparation of vinegar, can solve the problems of difficult control of product quality and flavor, easy contamination of condiments, etc., and achieve a single functional component , sour and soft effect

Inactive Publication Date: 2018-04-17
山西金龙鱼梁汾醋业有限公司
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  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0007] In order to solve the problems that existing shiitake mushrooms are used as raw materials for fermented beverage condiments, which are easy to be polluted and difficult to control product quality and flavor, etc., the invention provides a lentinan fermentation liquid and a solid-state fermentation method for improving immunity

Method used

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  • Lentinan fermentation broth for improving immunity and solid fermentation method of lentinan fermentation broth

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Effect test

Embodiment 1

[0041] Embodiment 1: a kind of preparation method of the lentinan fermented liquid that improves immunity comprises the steps:

[0042] 1) Selection of raw materials and auxiliary materials: choose rice as the raw material for biological fermentation; choose the mixture of bran, rice bran and dried shiitake mushrooms as auxiliary materials, and the weight ratio of bran, rice bran and dried shiitake mushrooms is 5:5:1;

[0043] 2) Rice puffing: puffing the rice, the puffing degree is 300g / L;

[0044] 3) Daqu preparation: mix barley and peas at a weight ratio of 7:3, screen and crush to obtain koji-making raw materials, and then add water to the koji-making raw materials, and the weight ratio of koji-making raw materials to water is 1: 2.5; Using raw materials to make koji, put the seed koji and the koji-making raw materials after adding water into the solid-state fermentation equipment at a weight ratio of 1:45. After mixing well, control the fermentation temperature to 32°C, t...

Embodiment 2

[0051] Embodiment 2: a kind of preparation method of the lentinan fermented liquid that improves immunity comprises the steps:

[0052] 1) Selection of raw materials and auxiliary materials: choose sorghum as raw material; choose a mixture of bran, rice bran and dried shiitake mushrooms as auxiliary materials, and the weight ratio of bran, rice bran and dried shiitake mushrooms is 5:5:0.5;

[0053] 2) Sorghum puffing: Sorghum is puffed, and the puffing degree is 200g / L;

[0054] 3) Daqu preparation: mix barley and peas at a weight ratio of 7:3, screen and crush to obtain koji-making raw materials, then add water to the koji-making raw materials, and the weight ratio of koji-making raw materials to water is 1:2; Using raw materials to make koji, put the seed koji and the koji-making raw materials after adding water into the solid-state fermentation equipment at a weight ratio of 1:55, and after fully mixing, control the fermentation temperature to 30°C, the pH value to 7, and t...

Embodiment 3

[0061] Embodiment 3: a kind of preparation method of the lentinan fermented liquid that improves immunity comprises the steps:

[0062] 1) Selection of raw materials and auxiliary materials: choose millet as raw material; choose a mixture of bran, rice bran and dried shiitake mushrooms as auxiliary materials, and the weight ratio of bran, rice bran and dried shiitake mushrooms is 5:5:0.9;

[0063] 2) Millet puffing: the millet is puffed, and the puffing degree is 250g / L;

[0064] 3) Daqu preparation: mix barley and peas at a weight ratio of 7:3, screen and crush to obtain koji-making raw materials, and then add water to the koji-making raw materials, and the weight ratio of koji-making raw materials to water is 1:2.3; Using raw materials to make koji, put the seed koji and the koji-making raw materials after adding water into the solid-state fermentation equipment at a weight ratio of 1:50, and after mixing well, control the fermentation temperature to 33°C, the pH value to 6,...

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Abstract

The invention belongs to the technical field of biological fermentation health food, and provides lentinan fermentation broth for improving immunity and a solid fermentation method of the lentinan fermentation broth in order to solve the problems that an existing mushroom serving as a raw material for fermenting beverage condiments is easily polluted, product quality and flavor are difficultly controlled and the like. Starch grains serve as main materials, bran, chaff and dried mushrooms are mixed according to the weight ratio of 5:5:(0.5-1) to serve as auxiliary materials, water and yeast formaking hard liquor are added according to the weight ratio of 5:(1-2):(15-20), and alcohol fermentation and multi-bacteria co-fermentation are performed to obtain the lentinan fermentation broth forimproving immunity. The lentinan fermentation broth is reddish brown in color, clear, transparent, delicious, fragrant, strong in flavor, soft, sour and palatable and has a potential healthcare function, and health preservation and body immunity improving functions of the fermentation broth are added.

Description

technical field [0001] The invention belongs to the technical field of biological fermentation health food, and in particular relates to a lentinan fermentation liquid for improving immunity and a solid-state fermentation method thereof. Background technique [0002] Bio-fermented food is an indispensable and important food in people's daily life, including vinegar, soy sauce, cooking wine, etc. with seasoning function, as well as liquor, beer, wine, etc. with beverage characteristics. Using raw materials with the same origin as medicine and food for biological fermentation, the fermented products produced have various health effects such as softening blood vessels, lowering blood pressure, preventing cancer, beautifying, losing weight, anti-oxidation, and delaying aging. [0003] Judging from the situation reported in the literature: the production and consumption of health vinegar in Japan are quite representative. In Japan, vinegar is not used as a condiment, but as a he...

Claims

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Application Information

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IPC IPC(8): C12J1/04C12R1/02C12R1/15C12R1/01
CPCC12J1/04
Inventor 张茜张春杰王惠李雅丽
Owner 山西金龙鱼梁汾醋业有限公司
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