Antrodia camphorata fermented yellow rice wine and preparation method thereof

A technology for Antrodia camphorata and yellow rice wine, applied in the field of Antrodia camphorata fermented yellow rice wine and its preparation, can solve the problems of difficult dissolution of active components, loss of active components, long time, etc., and achieves a winemaking process that is simple and easy to operate, has obvious health care functions, and is rich in nutrients. Effect

Pending Publication Date: 2019-07-23
JIANGNAN UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Traditional eating methods such as ingesting, steaming, and soaking in water may cause loss and waste of active ingredients such as triterpenoids, flavonoids, and polyphenols of Antrodia camphorata
Patent application number 201410286477.0 of the Chinese invention patent "Preparation method of Antrodia camphorata health wine", introduces a method of drying and crushing Antrodia camphorata, adding 40-50 degrees of white wine to avoid light, sealing and soaking for 50-60 days, filtering and removing impurities, and using L - Dissolution of arabinose, sealed and kept away from light to obtain the Antrodia camphorata health wine, the soluble active ingredients of Antrodia camphorata can be extracted by the alcohol in high-grade liquor, but it takes a long time, and some active ingredients are still difficult to extract. dissolution

Method used

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  • Antrodia camphorata fermented yellow rice wine and preparation method thereof
  • Antrodia camphorata fermented yellow rice wine and preparation method thereof
  • Antrodia camphorata fermented yellow rice wine and preparation method thereof

Examples

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Embodiment 1

[0017] Embodiment 1: comparative example

[0018] This comparative example provides a kind of brewing method of common glutinous rice fermented rice wine, comprises the following steps:

[0019] Wash the glutinous rice, soak it to absorb water, steam it until it is cooked, let it cool to 28-32°C, add a mixed saccharification starter containing Aspergillus oryzae and ethanol-resistant yeast according to 0.5% of the total weight of raw materials, seal it with gauze after building the nest, and saccharify at 28°C for 2 After saccharification, add water according to the material-to-liquid ratio of 1:1.5, seal and ferment at 28°C for 3 days, then adjust the temperature to 20°C for 8 days, and the fermentation ends. The fermented mash is filtered and squeezed, and the filtrate obtained is clarified overnight, blended and decocted to obtain the finished product.

[0020] The content of triterpenoids in the ordinary glutinous rice wine obtained in this example was 0.06 mg / mL, the con...

Embodiment 2

[0021] Embodiment 2: the brewing of Antrodia camphorata fermented rice wine

[0022] 1: Antrodia camphorata mycelium culture

[0023] The Antrodia cinnamomea strain with the preservation number ATCC No. 200183 was used as the starting strain for slant culture in PDA medium at 26° C. for 25 days. Then the antrodia camphorata mycelium in the PDA medium is dug and transferred to the seed medium (glucose 20g / L, yeast powder 1g / L, potassium dihydrogen phosphate 3g / L, magnesium sulfate 1.5g / L, pH 4.5) , 26°C, 150rpm / min for 15 days. Carry out the solid culture of Antrodia camphorata mycelia at last: filter the shake flask culture with 8 layers of sterilized gauze to remove the fermentation mycelium, collect the filtrate, and evenly transfer to the glutinous rice solid fermentation medium (glutinous rice 100g, chlorinated rice) according to 30% inoculum size. ammonium 0.4g, potassium dihydrogen phosphate 0.05g, magnesium sulfate 0.05g, initial water content 50%). Static cultivatio...

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Abstract

The present invention discloses antrodia camphorata fermented yellow rice wine and a preparation method thereof. The preparation method comprises the following steps: (1) antrodia camphorata stains are inoculated on a slant culture medium to be cultured for 25 days, then the cultured antrodia camphorata stains are transferred to a seed culture medium to be cultured for 12-15 days, and well grew antrodia camphorata seed liquid is filtered with eight layers of gauze for a standby application; (2) the filtered antrodia camphorata seed liquid is inoculated into a solid culture medium containing glutinous rice as a raw material to be subjected to stationary culture until antrodia camphorata mycelia grow fully on the culture medium; (3) a mixed saccharification fermentation agent comprising aspergillus oryzae and ethanol-tolerant yeasts is added to the glutinous rice covered with the ntrodia camphorata mycelia for multi-strain common saccharification fermentation; and (4) after the saccharification, water is added continuously for fermentation, pressing, filtering, clarifying, heating for sterilization, jar loading and aging are conducted. The antrodia camphorata yellow rice wine is prepared from the glutinous rice covered with the ntrodia camphorata mycelia as the raw material, rich in various active ingredients of triterpenoids, flavonoids, polyphenols, etc. and safe and non-toxic.The prepared antrodia camphorata yellow rice wine has a unique flavor of the antrodia camphorata, is mellow and elegant in taste, and can protect the liver, enhance body immunity and relieve fatiguein a health-care aspect.

Description

technical field [0001] The invention relates to the technical field of fermented product processing, and relates to antrodia camphorata fermented rice wine and a preparation method thereof. Background technique [0002] Antrodia camphorata (Antrodia camphorata), also known as Antrodia camphorata, Antrodia cinnamomea, etc., was first discovered in the rotten trunk of the camphor tree in Taiwan. Antrodia Cinnamomea can produce various active ingredients such as triterpenes, polysaccharides, sterols, and benzene ring compounds. As a traditional medicinal fungus, it is used by folks to relieve alcohol, protect the liver, and treat abdominal pain and diarrhea. Pharmacological studies in recent years have shown that the fruiting bodies and mycelia of Antrodia camphorata have effects on alcohol-induced acute liver injury and CCl 4 Induced chronic liver injury has a good protective effect. Alcohol extract of Antrodia camphorata liquid fermentation mycelia can significantly inhibit...

Claims

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Application Information

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IPC IPC(8): C12G3/022C12G3/026C12R1/865
CPCC12G3/022C12G3/026
Inventor 陆震鸣黄婷罗志珊许正宏史劲松张晓娟耿燕柴丽娟庄学宝
Owner JIANGNAN UNIV
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