Production method of ganoderma lucidum mycelium-pretreated health-care yellow rice wine

A technology of Ganoderma lucidum mycelium and production method, applied in microorganism-based methods, biochemical equipment and methods, preparation of alcoholic beverages, etc., can solve the problems of lack of taste, flavor, production efficiency and health care value, etc., to improve raw materials Utilization rate, improving health value, and promoting the effect of dissolution

Inactive Publication Date: 2019-08-06
SHANDONG POLYTECHNIC
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] Yellow rice wine is seriously homogeneous and repetitive in the development of new products and new technologies, and lacks new products that balance taste, flavor, production efficiency and health care value

Method used

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  • Production method of ganoderma lucidum mycelium-pretreated health-care yellow rice wine

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Effect test

Embodiment 1

[0046] A kind of production method of Ganoderma lucidum mycelium pretreatment health rice wine, adopts following steps:

[0047] (1) Cultivation of the parent species of Ganoderma lucidum: Pick about 0.25 cm of Ganoderma lucidum mycelium preserved on the inclined plane of the test tube 2 , transferred to the slant of the parent medium test tube, and cultured at 26°C until the mycelium covered the slant. The mother seed medium is prepared according to the method described in the Chinese invention patent with the application number "201711236476.5" and the title "A Ganoderma lucidum mother seed medium and its preparation method".

[0048] (2) Cultivation of the original species of Ganoderma lucidum: Pick about 0.25 cm of the mycelium of the mother species 2 , transferred to the original seed medium plate, and cultured at 26°C until the mycelium covered the plate. The original seed medium is prepared according to the method described in the Chinese invention patent with the app...

Embodiment 2

[0053] A kind of production method of Ganoderma lucidum mycelium pretreatment health rice wine, adopts following steps:

[0054] (1) Cultivation of the parent species of Ganoderma lucidum: Pick about 0.25 cm of Ganoderma lucidum mycelium preserved on the inclined plane of the test tube 2 , transferred to the slant of the parent medium test tube, and cultured at 26°C until the mycelium covered the slant. The mother seed medium is prepared according to the method described in the Chinese invention patent with the application number "201711236476.5" and the name "A Ganoderma lucidum mother seed medium and its preparation method".

[0055] (2) Cultivation of the original species of Ganoderma lucidum: Pick about 0.25 cm of the mycelium of the mother species 2 , transferred to the original seed medium plate, and cultured at 26°C until the mycelium covered the plate. The original seed medium is prepared according to the method described in the Chinese invention patent with the appl...

Embodiment 3

[0060] A kind of production method of Ganoderma lucidum mycelium pretreatment health rice wine, adopts following steps:

[0061] (1) Cultivation of the parent species of Ganoderma lucidum: Pick about 0.25 cm of Ganoderma lucidum mycelium preserved on the inclined plane of the test tube 2 , transferred to the slant of the parent medium test tube, and cultured at 26°C until the mycelium covered the slant. The mother seed medium is prepared according to the method described in the Chinese invention patent with the application number "201711236476.5" and the name "A Ganoderma lucidum mother seed medium and its preparation method".

[0062] (2) Cultivation of the original species of Ganoderma lucidum: Pick about 0.25 cm of the mycelium of the mother species 2 , transferred to the original seed medium plate, and cultured at 26°C until the mycelium covered the plate. The original seed medium is prepared according to the method described in the Chinese invention patent with the appl...

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Abstract

The invention discloses a production method of ganoderma lucidum mycelium-pretreated health-care yellow rice wine, wherein the preparation method comprises the following steps: cultivation of a ganoderma lucidum mother strain; cultivation of a ganoderma lucidum original strain; cultivation of ganoderma lucidum mycelia; fermentation of yellow rice wine; and separation, distillation and blending. The product is rich in ganoderma lucidum polysaccharide, ganoderic acid, amino acid and other components which can greatly improve the health-care value of yellow rice wine. After yellow rice wine fermentation is completed, lower-layer turbid mash is distilled and blended directly with upper-layer sake, so the pressing and filtering processes are avoided, the production process is simplified and theclarification stability of the product is improved. The method can produce the yellow rice wine with high alcoholicity (10-40%, V/V), can fill the blank between ordinary yellow rice wine and high-alcoholicity Baijiu, and is conducive to low alcoholicity of Baijiu. The prepared yellow rice wine has a pleasant strong aroma and high nutritional and health value.

Description

technical field [0001] The invention belongs to the technical field of fermented wine brewing, and in particular relates to a production method of ganoderma lucidum mycelia pretreated health-care rice wine. Background technique [0002] Yellow rice wine is one of the oldest wines in the world. It has a brewing history of more than 5,000 years in my country. It is also called the world's three ancient wines together with beer and wine. Because it is rich in various amino acids, vitamins, minerals and other components, it has high nutritional and health value, and is known as "liquid cake". In 2016, the output of rice wine in my country reached 3.225 billion liters, and the export volume was 14.1 million liters. [0003] It is generally believed that traditional yellow rice wine is a fermented wine with low alcohol content, comprehensive nutrition and rich taste, which is obtained from corn as raw material, through the joint action of saccharifying and fermenting microorganis...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12G3/022C12G3/026C12N1/14C12R1/645
CPCC12G3/02C12N1/14
Inventor 张道雷吕映辉史晓华
Owner SHANDONG POLYTECHNIC
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