Making method of inonotus obliquus ferment and making method of inonotus obliquus ferment stock solution

A production method and the technology of antler enzymes, which are applied in the field of health care products, can solve the problems of loss of activity of nutrients, loss of nutrients, and high production costs, and achieve the effects of inhibiting proliferation and recurrence, saving production costs, and improving immunity

Inactive Publication Date: 2018-09-28
邵士玲
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The production method of the above enzyme, due to the high-temperature sterilization treatment, will cause the nutritional components of the raw materials to lose their activity, physical damage such as crushing and beating, the production cost is high, and a large amount of nutritional components of the raw materials will be lost. High-temperature fer

Method used

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  • Making method of inonotus obliquus ferment and making method of inonotus obliquus ferment stock solution
  • Making method of inonotus obliquus ferment and making method of inonotus obliquus ferment stock solution

Examples

Experimental program
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Effect test

Embodiment 1

[0038] S1. After weighing fresh chaga, wash it with pure water to obtain pretreated chaga;

[0039] S2. Weigh 0.5 kg of brown sugar and 0.5 kg of purified water for every 1 kg of fresh chaga, add them into the fermenter at room temperature of 25° C. and fully dissolve and impregnate for 60 minutes to obtain the impregnation mixture;

[0040] S3. Weighing 0.006kg of white wine, 0.02kg of 9° rice vinegar and 0.08g of yeast powder per 1kg of fresh chaga, and adding them to the fermenter to mix and stir with the dipping mixture to obtain a raw material mixture;

[0041]S4. The raw material mixture is fermented in the fermenter, and the fermenter is sealed with ten layers of gauze, and the information is marked outside the fermenter. From the day when the raw material mixture is added to the fermenter, it is stored for a total of 360 days, and the fermented fermented product is obtained. Mixture, in the fermentation process, lemon juice can be used to adjust the pH value in the fer...

Embodiment 2

[0045] S1. Weigh Chaga and wash it with pure water to obtain pretreated Chaga;

[0046] S2. Weigh 0.4kg of brown sugar and 1.5kg of purified water for every 1kg of Chaga, and add them into the fermenter at 28°C to fully dissolve and soak for 70 minutes to obtain the soaking mixture;

[0047] S3. Weighing 0.008kg of white wine, 0.025kg of 9° rice vinegar and 0.1g of yeast powder per 1kg of chaga, and adding them to the fermenter to mix and stir with the dipping mixture to obtain a raw material mixture;

[0048] S4. The raw material mixture is fermented in the fermenter, the fermenter is sealed with gauze, and the fermenter is stored in the dark at 25°C. Counting from the day when the raw material mixture is added to the fermenter, it is left to stand for 360 days to obtain a fermented mixture. In the fermentation process, lemon juice can be used to adjust the pH value in the fermenter, and the fermented mixture is opened and stirred for 10 min every day in the first month of fe...

Embodiment 3

[0052] S1 weighs the dried chaga, washes it with pure water, and obtains the pretreated chaga;

[0053] S2. Weigh 0.55 kg of brown sugar and 5 kg of purified water for every 1 kg of dried chaga, and add them into the fermenter at 30° C. to fully dissolve and soak for 120 minutes to obtain the soaking mixture;

[0054] S3. Weigh 0.008kg of white wine, 0.03kg of 9° rice vinegar and 0.05g of yeast powder for every 1kg of dried chaga, and add them to the fermenter to mix and stir with the dipping mixture to obtain a raw material mixture;

[0055] S4. The raw material mixture is fermented in a fermenter at 28° C. in the dark, and fermented to obtain a fermented mixture. During the fermentation process, lemon juice is used to adjust the pH value in the fermenter. In the first month of fermentation, the opening of the fermenter is opened and stirred for 10 minutes every day. , adjust the pH value in the fermenter to 4.6, and open the fermenter every other day in the second and third ...

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Abstract

The invention discloses an inonotus obliquus ferment stock solution and a making method thereof. The making method comprises the following steps of weighing inonotus obliquus, and performing washing with water to obtain pretreated inonotus obliquus; weighing 0.4-0.55kg of brown sugar and pure water for each 1kg of the inonotus obliquus, weighing 0.005-0.009kg of Baijiu, 0.02-0.03kg of rice vinegarof 9 degrees, and 0.05-0.1g of yeast powder for each 1kg of the inonotus obliquus, adding the pretreated inonotus obliquus, the weighed brown sugar, the weighed pure water, the weighed Baijiu, the weighed rice vinegar and the weighed yeast powder to a fermenter, performing mixing and stirring to obtain a raw material mixture, performing fermentation in the fermenter, sealing the fermenter with agauze, performing preservation at 25-30 DEG C in a dark place, performing information labeling, regularly opening the fermenter for breathing to obtain a fermented mixture, performing standing and preservation for 90-360 days, collecting liquid to obtain the inonotus obliquus ferment stock solution, further filtering the inonotus obliquus ferment stock solution, performing filling, performing sterilizing, and performing packing to obtain finished products of the inonotus obliquus ferment. Natural room-temperature fermentation is adopted, the yeast powder, the rice vinegar of 9 degrees, and thebrown sugar are in synergistic leaching, and then fermentation is performed, so that the inonotus obliquus ferment and the inonotus obliquus ferment stock solution are made, the products are high innutrient component activity, few in infectious microbes and good in mouth feel and flavor.

Description

technical field [0001] The invention relates to the technical field of health care products, in particular to a preparation method of Chaga ferment and its stock solution. Background technique [0002] Chaga, also known as Inonotus obliquus, is a medicinal fungus. Chaga grows on the withered branches of living trees such as birch, silver birch, elm, and alder, and its sclerotia growth period can reach more than ten years. It mainly grows in the northern hemisphere at 40°-50° north latitude, that is, in North America (north), Finland, Poland, Russia (Siberia, parts of the Far East, Kamchatka Peninsula), China (Heilongjiang Province, Changbai Mountain area of ​​Jilin Province), Japan (Hokkaido) and other countries. [0003] Russians believe that Chaga is a magical gift from God to suffering human beings, and it can be used to prevent liver cancer, AIDS, and E. coli poisoning. Japanese researchers spoke highly of Chaga, calling it a "panacea"; Japan used Chaga as a therapeut...

Claims

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Application Information

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IPC IPC(8): A23L33/00
CPCA23V2002/00A23L33/00A23V2200/30
Inventor 邵士玲
Owner 邵士玲
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