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Making method of phellinus igniarius Baijiu

A production method and Phellinus technology, applied to the preparation of alcoholic beverages, methods based on microorganisms, biochemical equipment and methods, etc., can solve the problems of low nutritional content, etc., and achieve high content of active components, low cost of extraction process, enhanced The effect of human immunity

Pending Publication Date: 2022-01-28
大连富森智能科技有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0011] In order to solve the problem of the lack of nutritional components in traditional liquor, the present invention provides a method for making Phellinus liquor, in order to increase the nutritional components and medicinal functions of liquor

Method used

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  • Making method of phellinus igniarius Baijiu
  • Making method of phellinus igniarius Baijiu

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0020] 1, mulberry fermentation liquid prepare:

[0021] (1) Sanghuang fermentation liquid medium formula: per 1000 ml of water plus: 140 grams of mulberry, 15g of Cistanche, 15g of lock, 30g, mulberry 15 grams, 15 grams of Epimedium, 10 grams of foil.

[0022] (2) Sanghuang fermentation liquid vaccination strain is a conventional mulberry shake bottle, and the induction volume is 15%.

[0023] (3) Sanghuang fermentation liquid culture conditions: culture temperature is 25 ° C, and conventional ventilation was cultured for 6 days.

[0024] (4) Store the cultured fermentation solution.

[0025] 2, blending wine:

[0026] With mulberry fermentation broth, adding to 65 degrees of raw pulp, additives accounted for 6% percentage of weight, bioconded, and then made of seasoning.

Embodiment 2

[0028] 1, mulberry fermentation liquid prepare:

[0029] (1) Sanghuanghuang fermentation fluid medium formulation, per 1000 ml of water plus: Sanghuang 120g, Cistanche 11g, lock Yang 11g, 枸杞 25g, mulberry 12 grams, Epimedium 13 grams, rehely 8 grams.

[0030] (2) Mulberry fermentation liquid inoculitis is a conventional mulberry shake bottle.

[0031] (3) Sanghuang fermentation liquid culture conditions, 15% inoculation, 25 ° C culture temperature, and conventional ventilation for 6 days.

[0032] (4) Preserve the cultivated mulberry fermentation liquid.

[0033] 2, blending wine

[0034] With mulberry fermentation broth, added to 60 degrees of raw pulp, the additive accounted for 8% percentage of total weight, and was subjected to a camptotic filling.

[0035] The invention is added to the fermentation fluid medium, that is, Mulberry Fermentation, hyposin, to improve the effective ingredient content of the fermentation liquid, and solve the problem of low liquid fermentation effe...

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Abstract

According to a making method of phellinus igniarius Baijiu, a phellinus igniarius fermentation liquor serves as an additive and is mixed and blended with primary pulp Baijiu, the additive accounts for 6-10% of the total weight, and the phellinus igniarius fermentation liquor is prepared by inoculating a phellinus igniarius fermentation liquor culture medium with conventional phellinus igniarius shake flask strains for culture and fermentation. According to the making method of the phellinus igniarius Baijiu, in the phellinus igniarius liquid fermentation process, phellinus igniarius and kidney-tonifying and yang-strengthening herbal medicines are added into a culture medium so as to improve the immune effective components of the phellinus igniarius and fill up the effective components for tonifying yang and kidney, so that the additives subjected to biochemical reaction are changed into small molecular structures which are easily absorbed by human bodies to be absorbed and utilized; and the extraction process cost is low, the phellinus igniarius and the traditional Chinese medicines are gradually decomposed into easily absorbed micromolecules through biochemical reaction of a liquid fermentation technology, and the micromolecules are favorably absorbed and utilized by human bodies, so the Baijiu can enhance human immunity, eliminate diseases and strengthen the body after being drunk for a long time.

Description

Technical field [0001] The present invention relates to the technical field of beverage preparation technology. Background technique [0002] White wine is a distilled wine unique to China. It is made of a starch or glycogen raw material, which is distilled after fermentation. The traditional white wine has less nutrients and low nutrient concentration. [0003] Mulberry is a porchobacteria, which is a porcelate, is a precious for many years of large pharmaceutical fungi, namely mulberry, Sanchen, mulberry, tree chicken, scented scented, sorrow, hunger Mushroom, etc. As one of my country's traditional Chinese herbal medicines, the pharmaceutical is the earliest collection of Li Shizhen, "Materia Medica", sexuality, taste, taste, return to the liver, bladder, is the current recognized anti-cancer efficiency High medicinal large fungi, has an important value in the pharmaceutical field, and there is a "forest gold". Traditionally, the active ingredient of mulberry is extracted from...

Claims

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Application Information

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IPC IPC(8): C12G3/05C12G3/055C12N1/14A61K36/815A61P37/04A61P13/12A61P15/10C12R1/645
CPCC12G3/05C12G3/055C12N1/14A61K36/07A61K36/64A61K36/185A61K36/815A61K36/605A61K36/296A61K36/804A61P37/04A61P13/12A61P15/10A61K2300/00
Inventor 罗连富
Owner 大连富森智能科技有限公司
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