Looking for breakthrough ideas for innovation challenges? Try Patsnap Eureka!

Brewing method of shiitake mushroom and red yeast rice vinegar

A red yeast rice vinegar and red yeast rice technology are applied in the brewing field of shiitake red yeast rice vinegar, can solve problems such as unfavorable industrialization, high production cost, complicated process, etc. Effect

Pending Publication Date: 2021-04-13
CHENGDU UNIV
View PDF6 Cites 0 Cited by
  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The invention patent with the authorization number CN103667002A, titled "Antler Ganoderma Vinegar and Its Brewing Method", uses antler ganoderma as raw material to brew vinegar, and uses high-concentration alcohol to prepare antler ganoderma extract. The process is complicated and there are certain safety hazards. Production High cost, not conducive to large-scale industrialization

Method used

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
View more

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0026] A brewing method of shiitake mushroom and red yeast rice vinegar, which specifically comprises the following steps:

[0027] S1: After pulverizing the dried shiitake mushrooms, soak them in 10 times the volume of deionized water for 4 hours, then add NaOH aqueous solution of pH=9 to the soaked dried shiitake mushroom powder according to the mass-volume ratio of 1:10, and at room temperature with a rotating speed of 400r After the extraction was completed, the pH value of the initial extract was adjusted to 6.0. After the adjustment, alkaline protease with 0.05% volume of the initial extract was added, and the initial extract was stirred for 3 hours at 40 °C to obtain the initial extract. Enzymatic hydrolysis solution, adjust the pH value of the initial enzymatic hydrolysis solution to 6.0 with 0.5mol / L hydrochloric acid solution, heat to boiling and keep for 5min to kill the enzyme, cool to room temperature to obtain an enzymatic hydrolysis solution, and then add the fir...

Embodiment 2

[0035] A brewing method of shiitake mushroom and red yeast rice vinegar, which specifically comprises the following steps:

[0036] S1: Chop the fresh shiitake mushrooms into fine particles, add a KOH aqueous solution of pH=10 to the shiitake mushroom particles according to the mass-volume ratio of 1:13, and stir and extract for 3 hours at room temperature at a rotational speed of 500 r / min to obtain an initial extract, and adjust after the extraction is completed. The pH value of the initial extraction solution was adjusted to 6.5. After the adjustment, firstly add alkaline protease with a volume of 0.07% of the initial extraction solution, and stir the enzymatic hydrolysis at 50 ° C for 4 hours to obtain the initial enzymatic hydrolysis solution. The pH value of the solution was adjusted to 6.5, heated to boiling and kept for 5 min to kill the enzyme, cooled to room temperature to obtain a primary enzymatic hydrolysis solution, and then 0.07% of its volume of neutral protease...

Embodiment 3

[0044] A brewing method of shiitake mushroom and red yeast rice vinegar, which specifically comprises the following steps:

[0045] S1: After pulverizing the dried shiitake mushrooms, soak them in 15 times the volume of deionized water for 6 hours, and then add a NaOH aqueous solution with pH=11 to the soaked dried shiitake mushroom powder at a mass-volume ratio of 1:15 at room temperature at a rotational speed of 600 r / min Stir and extract for 4 hours to obtain the initial extract. After the extraction, adjust the pH value of the initial extract to 7.0. After the adjustment, firstly add alkaline protease with a volume of 0.1% of the initial extract, and stir for enzymolysis at 60 ° C for 5 hours. 2mol / L hydrochloric acid solution was adjusted to pH 7.0, heated to boiling and kept for 5min to kill the enzyme, cooled to room temperature to obtain a primary enzymatic hydrolysis solution, and then added 0.1% of its volume of neutral protease to the primary enzymatic hydrolysis sol...

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

PUM

No PUM Login to View More

Abstract

The invention discloses a brewing method of shiitake mushroom and red yeast rice vinegar. The brewing method comprises the steps of: taking shiitake mushrooms and red yeast rice as initial raw materials,and carrying out crushing, stirring extraction, proteolysis and filtering on the shiitake mushrooms to obtain shiitake mushroom extracting solution; crushing the red yeast rice and sieving the crushed red yeast rice with a sieve with a specification of 60 to 80 meshes; and soaking the red yeast rice with the shiitake mushroom extracting solution, and carrying out fermentation liquor sterilization, saccharifying enzymolysis, acetic fermentation, filtering and canning sterilization to obtain the shiitake mushroom and red yeast rice vinegar. By the brewing method, the obtained shiitake mushroom and red yeast rice vinegar is unique in flavor, high in nutritional value and good in health-care function.

Description

technical field [0001] The invention belongs to the technical field of food manufacturing, and in particular relates to a brewing method of shiitake mushroom and red yeast rice vinegar. Background technique [0002] Shiitake mushroom is an edible fungus with certain medicinal value. The chemical composition of Lentinus edodes is rich and diverse, 5′-guanylate is the main source of the fresh flavor of Lentinus edodes, and lentinan is a main chain connected by β-(1,3)-glycosidic bonds and branches connected by β-(1,6)-glycosidic bonds. The glucan composed of chains, the inventor of the present invention discloses the specific extraction and purification method of lentinan in the invention patent of authorized announcement number CN104892791B, named "lentinan and its extraction and purification method"; lentinan can improve the immune function of the body, and has been The marketed lentinan tablets, lentinan capsules, and lentinan injections have long been used in the treatmen...

Claims

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

Application Information

Patent Timeline
no application Login to View More
Patent Type & Authority Applications(China)
IPC IPC(8): C12J1/04C12R1/02
CPCC12J1/04
Inventor 朱洁邹昆鲁兰张斌倪彩霞刘昆王英英陈勇廖黎范小艳
Owner CHENGDU UNIV
Features
  • Generate Ideas
  • Intellectual Property
  • Life Sciences
  • Materials
  • Tech Scout
Why Patsnap Eureka
  • Unparalleled Data Quality
  • Higher Quality Content
  • 60% Fewer Hallucinations
Social media
Patsnap Eureka Blog
Learn More

Browse by: Latest US Patents, China's latest patents, Technical Efficacy Thesaurus, Application Domain, Technology Topic, Popular Technical Reports.

© 2025 PatSnap. All rights reserved.Legal|Privacy policy|Modern Slavery Act Transparency Statement|Sitemap|About US| Contact US: help@patsnap.com