Kudzuvine root and cordyceps sinensis wine and brewing process thereof

Abstract

The invention provides radix puerariae and cordyceps sinensis wine and a brewing process thereof, and belongs to the technical field of health care wine. The brewing process comprises the following steps: mixing sorghum and kudzuvine root which are cleaned and soaked for 1-2 days, crushing, adding water for gelatinization, adding alpha amylase into the gelatinized sorghum and kudzuvine root for liquefying, and adding saccharifying enzyme for saccharifying; drying the cordycepin donor to constant weight at 50-60 DEG C, and crushing; adding activated saccharomycetes, cordycepin donor powder and vinasse into the saccharified liquid which is cooled to 20-35 DEG C, uniformly stirring, and jointly fermenting; and distilling the fermented wine material to obtain the radix puerariae and cordyceps sinensis wine. According to the brewing process, high-value utilization of the cordyceps sinensis waste compost is achieved, effective components in the cordyceps sinensis culture medium are reserved to the maximum extent, and the brewed radix puerariae and cordyceps sinensis wine is rich in taste, clear in gradation and remarkable in health care effect.

Description

Technical Field

[0001] The invention belongs to the technical field of health wines, and in particular relates to kudzu root and cordyceps wine and a brewing process thereof. Background Art

[0002] Pueraria root is a leguminous plant with extremely high edible and health value. Pueraria root contains rich nutrients and bioactive ingredients, such as flavonoids, pueraria glycosides, triterpenoids, coumarins and pueraria polysaccharides. It also has estrogen-like effects, anti-inflammatory ability, effective regulation of blood pressure and blood sugar, antioxidant ability, and potential role in reducing the risk of cancer. Pueraria root extract is widely used in traditional Chinese medicine, especially in promoting health and enhancing immunity. Today, Pueraria root is listed as a complementary medicine for hypertension and angina pectoris, and is used in various forms of pharmaceutical preparations. In addition, as a brewing raw material, Pueraria root can not only improve the taste and flavor of wine, but also enhance the nutritional value of beverages, opening up a new development direction for the brewing industry.

[0003] Cordyceps militaris, also known as northern cordyceps, is an edible fungus that can be used as both medicine and food. It not only has a wide range of physiological activities but is also safe and harmless to the human body. The nucleosides contained in its fruiting body, such as adenosine, cordycepin, and uridine, are all important chemical components, especially cordycepin, as its core active ingredient, which has anti-tumor and antiviral effects. Current research results show that cordyceps has antioxidant, anti-inflammatory, anti-tumor, immunomodulatory and kidney protection effects. Cordyceps militaris has a wide range of growth conditions, and pharmacological studies have shown that it is not only low in toxicity, but also has pharmacological effects similar to natural cordyceps, including sedation, sleep aid, anti-inflammatory, antioxidant, anti-tumor and lipid-lowering effects. Therefore, it is regarded as a substitute for cordyceps.

[0004] Cordyceps culture medium plays a key role in the growth and production of Cordyceps fruiting bodies. However, after the Cordyceps cultivation process is completed, a large amount of Cordyceps cultivation waste is generated. At present, a small amount of Cordyceps waste culture medium is used as feed in China, and its value has not been fully developed. Studies have shown that the characteristic ingredients contained in Cordyceps base materials, such as cordycepin and ergothioneine, are significantly higher than those in Cordyceps fruiting bodies. These ingredients not only have strong antioxidant activity, but also help to enhance the body's immune function and anti-fatigue ability. At the same time, the use of Cordyceps culture medium can effectively reduce the demand for fruiting bodies, thereby reducing production costs and resource waste, and improving overall economic benefits.

[0005] At present, Cordyceps wine is mainly made by soaking Cordyceps fruiting bodies in wine or fermenting Cordyceps mycelium culture fluid. However, these traditional methods often result in relatively low content of Cordyceps active ingredients in the final product, making it difficult to fully exert the nutritional and health value of Cordyceps. This limitation has prevented the overall efficacy of Cordyceps wine from being maximized.

[0006] Therefore, developing a brewing process using kudzu root and cordyceps waste culture material as brewing raw materials has important practical significance and application value. Summary of the invention

[0007] In view of the technical problems existing in the prior art, the present invention aims to provide a kudzu root and cordyceps wine and a brewing process thereof.

[0008] One of the purposes of the present invention is to provide a brewing process for Pueraria lobata Cordyceps wine, which comprises the steps of solid-state fermenting saccharified liquid prepared from sorghum and Pueraria lobata with cordycepin donor powder to prepare Pueraria lobata Cordyceps wine.

[0009] Preferably, the cordycepin donor includes Cordyceps fruiting bodies or Cordyceps waste culture materials.

[0010] Preferably, the Pueraria cordyceps wine comprises the following raw materials in parts by weight: 16-22 parts of sorghum, 10-16 parts of kudzu root, 26-38 parts of distiller's grains, 0.4-0.6 parts of yeast, 0.1-0.4 parts of alpha-amylase, 1-3 parts of saccharifying enzyme, 52-76 parts of water, and a cordycepin donor; Wherein, when the cordycepin donor is a Cordyceps fruiting body, the weight parts are 6 to 12 parts; When the cordycepin donor is Cordyceps waste culture material, the weight proportion is 20 to 32 parts.

[0011] Preferably, the brewing process comprises: A. The washed and soaked sorghum and kudzu root are mixed, crushed, and gelatinized with water, and then α-amylase is first added to the gelatinized sorghum and kudzu root for liquefaction, and then saccharifying enzyme is added for saccharification to obtain saccharified liquid; B. drying the cordycepin donor to a constant weight and then crushing it; C. Adding activated yeast, cordycepin donor powder and distiller's grains to the saccharified liquid, stirring evenly and then conducting solid-state fermentation together; D. Distill the fermented wine to obtain Pueraria lobata Cordyceps wine.

[0012] Preferably, the Pueraria cordyceps wine comprises the following raw materials in parts by weight: 16-22 parts of sorghum, 10-16 parts of kudzu root, 26-38 parts of distiller's grains, 0.4-0.6 parts of yeast, 0.1-0.4 parts of alpha-amylase, 1-3 parts of saccharifying enzyme, and 52-76 parts of water; The invention also includes 6 to 12 parts of Cordyceps sinensis fruiting bodies or 20 to 32 parts of Cordyceps sinensis waste culture materials.

[0013] Preferably, the mass ratio of the sorghum to the kudzu root is 1.5:1, and the mass ratio of the mixture of the sorghum and the kudzu root to water is 1:2.

[0014] Preferably, the base material of the Cordyceps waste culture medium includes wheat.

[0015] Preferably, the weight percentage of the α-amylase is 0.2%, and the weight percentage of the saccharifying enzyme is 2%.

[0016] Preferably, the co-fermentation temperature is 25° C., the fermentation time is 7 days, and stirring and heat dissipation are required every 6 hours in the early 3 to 5 days of fermentation.

[0017] Preferably, the gelatinization temperature is 65°C to 75°C, and the saccharification temperature is 60°C to 70°C.

[0018] The second object of the present invention is to provide a kudzu root and cordyceps wine, which has an alcohol content of 34-46°, a total acid content of 0.39-0.47 g / L, a total ester content of 2.18-2.47 g / L, a total acid ester content of 35.3-37.92 mmol / l, a flavonoid content of 0.29-0.43 mg / ml, a cordycepin content of 82.5-130.2 ug / g, a free radical scavenging rate of 21.3-43.7%, and an antioxidant activity of 9.9-11.9 mM equivalent Trolox.

[0019] Beneficial effects of the present invention: The present invention uses sorghum, kudzu root and cordycepin donor as raw materials, and co-fermentation prepares kudzu root cordyceps wine.Wherein, cordycepin donor includes cordyceps fruiting body or cordyceps abandoned culture material, and cordyceps fruiting body contains nucleoside substances, such as adenosine, cordycepin, uridine, which are important chemical components, especially cordycepin, as its core active ingredient, with anti-tumor, anti-viral and other effects, cordyceps characteristic component cordycepin contained in cordyceps abandoned culture material and ergothioneine content with antioxidant activity are significantly higher than fruiting body, with this as raw material, improves the high cordycepin content and antioxidant property of kudzu root cordyceps wine.In addition, in the brewing process, the mode of co-fermentation in the saccharification liquid of sorghum and kudzu root is directly added using cordyceps fruiting body or cordyceps abandoned culture material powder, not only simple to operate, but also retains the effective ingredients in the cordyceps culture medium to the greatest extent, and the cordyceps polysaccharide effective ingredients in the cordyceps abandoned culture material are dissolved during the fermentation process. Moreover, the waste culture medium of Cordyceps is based on wheat, which is rich in carbohydrates and proteins and is a good raw material for grain brewing. Sorghum and kudzu root are rich in starch, and the protein and other ingredients in wheat can provide nutrition for microorganisms in the fermentation process and promote the growth and reproduction of microorganisms. The starch of sorghum and kudzu root provides sufficient substrate for fermentation. Carbohydrates will produce sweet substances during the fermentation process, which can add moderate sweetness to the wine and make the taste more mellow. Flavonoids and other ingredients in kudzu root make the fermentation more complete and stable, and can also help improve the stability of the wine. The combination of the three can make the wine taste richer, mellow and strong, soft and delicate, with distinct layers.

[0020] The brewing process provided by the invention realizes the high-value utilization of cordyceps waste culture materials, and the brewed kudzu root cordyceps wine has rich taste and distinct layers and significant health care effects. The kudzu root cordyceps wine has an alcohol content of 34-46 degrees, a total acid content of 0.39-0.47 g / L, a total ester content of 2.18-2.47 g / L, a total acid ester content of 35.3-37.92 mmol / L, a flavonoid content of 0.29-0.43 mg / ml, a cordycepin content of 82.5-130.2 ug / g, a free radical scavenging rate of 21.3-43.7%, and an antioxidant activity of 9.9-11.9 mM equivalent Trolox. DETAILED DESCRIPTION

[0021] According to the first aspect of the present invention, a brewing process for Pueraria lobata Cordyceps wine is provided, the brewing process comprising solid-state fermenting saccharification liquid prepared from sorghum and Pueraria lobata with cordycepin donor powder to prepare Pueraria lobata Cordyceps wine.

[0022] In a preferred embodiment of the present invention, the cordycepin donor includes Cordyceps fruiting bodies or Cordyceps waste culture materials.

[0023] By adding the powder directly, the active ingredients in Pueraria and Cordyceps can be better preserved because these ingredients do not need to be subjected to high temperatures or other treatments that may destroy their activity. It can also improve the nutritional value. Pueraria and Cordyceps are nutritious ingredients in themselves. Adding the powder directly can retain more nutrients in the wine, such as amino acids, vitamins and minerals.

[0024] In a preferred embodiment of the present invention, the Pueraria lobata Cordyceps wine comprises the following raw materials in parts by weight: 16-22 parts of sorghum, 10-16 parts of kudzu root, 26-38 parts of distiller's grains, 0.4-0.6 parts of yeast, 0.1-0.4 parts of alpha-amylase, 1-3 parts of saccharifying enzyme, 52-76 parts of water, and a cordycepin donor; Wherein, when the cordycepin donor is a Cordyceps fruiting body, the weight parts are 6 to 12 parts; When the cordycepin donor is Cordyceps waste culture material, the weight proportion is 20 to 32 parts.

[0025] In the present invention, the Cordyceps fruiting bodies and the culture material after the fruiting bodies have grown contain cordycepin, a characteristic component of Cordyceps, and ergothioneine with antioxidant activity, and the Cordyceps characteristic components in the Cordyceps waste culture material are significantly higher than the Cordyceps fruiting bodies. Using this as a raw material, the high cordycepin content and antioxidant properties of Pueraria Cordyceps wine are improved.

[0026] In a preferred embodiment of the present invention, the brewing process comprises: A. The washed and soaked sorghum and kudzu root are mixed, crushed, and gelatinized with water, and then α-amylase is first added to the gelatinized sorghum and kudzu root for liquefaction, and then saccharifying enzyme is added for saccharification to obtain saccharified liquid; B. drying the cordycepin donor to a constant weight and then crushing it; C. Adding activated yeast, cordycepin donor powder and distiller's grains to the saccharified liquid, stirring evenly and then conducting solid-state fermentation together; D. Distill the fermented wine to obtain Pueraria lobata Cordyceps wine.

[0027] During the brewing process, cordycepin donor powder is directly added to the saccharification liquid of sorghum and kudzu root for co-fermentation. This method is not only simple to operate, but also retains the effective ingredients in the cordyceps culture medium to the greatest extent. During the fermentation process, the effective ingredients of cordyceps polysaccharides in the waste cordyceps culture medium are dissolved.

[0028] In a preferred embodiment of the present invention, the mass ratio of the sorghum to the kudzu root is 1.5:1, and the mass ratio of the mixture of the sorghum and the kudzu root to water is 1:2.

[0029] In the present invention, the weight proportion of sorghum is 18.3 parts, the weight proportion of kudzu root is 15 parts, the weight proportion of cordyceps waste is 27.5 parts, and the weight proportion of yeast is 0.55 parts.

[0030] In the present invention, the weight proportion of the sorghum additive is 19.3 parts, the weight proportion of the kudzu root is 14 parts, the weight proportion of the cordyceps fruiting body is 10 parts, and the weight proportion of the yeast is 0.52 parts.

[0031] In a preferred embodiment of the present invention, the base material of the Cordyceps waste culture medium includes wheat.

[0032] In the present invention, the cordyceps waste culture material is based on wheat, which is rich in carbohydrates and proteins. The protein can provide nutrition for microorganisms in the fermentation process and promote the growth and reproduction of microorganisms; the carbohydrates can produce sweet substances in the fermentation process, which can add moderate sweetness to the wine and make the taste more mellow.

[0033] In a preferred embodiment of the present invention, the weight percentage of the α-amylase is 0.2%, and the weight percentage of the saccharifying enzyme is 2%.

[0034] In a preferred embodiment of the present invention, the co-fermentation temperature is 25-27° C., the fermentation time is 7 days, and stirring and heat dissipation are required every 6 hours in the early 3-5 days of fermentation.

[0035] In a preferred embodiment of the present invention, the gelatinization temperature is 65-75°C, and the saccharification temperature is 60-70°C.

[0036] In the present invention, the brewing process specifically includes: A. 16-22 parts of sorghum washed and soaked for 1-2 days and 10-16 parts of kudzu root are mixed and crushed, and 52-76 parts of water are added for gelatinization at a gelatinization temperature of 65-75°C. Then, 0.1-0.4 parts of α-amylase are added to the gelatinized sorghum and kudzu root for liquefaction at a liquefaction temperature of 60-70°C, and then 1-3 parts of saccharifying enzyme are added for saccharification at a saccharification temperature of 60-70°C. B. Dry the Cordyceps fruiting bodies or Cordyceps waste culture materials at 50-60℃ to constant weight and then crush them; C. Add 0.4-0.6 parts of activated yeast, 20-32 parts of Cordyceps waste culture medium or 6-12 parts of Cordyceps fruiting body powder and 26-38 parts of distiller's grains to the saccharification liquid cooled to 20-35°C, stir evenly and ferment together, the fermentation temperature is 25-27°C, the fermentation time is 7 days, and the heat dissipation needs to be stirred every 6 hours in the first 3-5 days of fermentation; D. Distill the fermented wine to obtain Pueraria lobata Cordyceps wine.

[0037] According to the second aspect of the present invention, a kudzu root and cordyceps wine is provided, wherein the kudzu root and cordyceps wine has an alcohol content of 34-46°, a total acid content of 0.39-0.47 g / L, a total ester content of 2.18-2.47 g / L, a total acid ester content of 35.3-37.92 mmol / l, a flavonoid content of 0.29-0.43 mg / ml, a cordycepin content of 82.5-130.2 ug / g, a free radical scavenging rate of 21.3-43.7%, and an antioxidant activity of 9.9-11.9 mM equivalent Trolox.

[0038] Example 1 A. 18.3 parts of sorghum washed and soaked for 2 days and 10 parts of kudzu root were mixed and crushed, and 56.6 parts of water were added for gelatinization at a gelatinization temperature of 75°C. Then, 0.2 parts of α-amylase were added to the gelatinized sorghum and kudzu root for liquefaction at a liquefaction temperature of 65°C, and then 2 parts of saccharifying enzyme were added for saccharification at a saccharification temperature of 65°C; B. Dry the waste Cordyceps culture material at 50°C to constant weight and then crush it; C. Add 0.55 parts of activated yeast, 20 parts of Cordyceps waste culture medium powder and 20 parts of distiller's grains to the saccharified liquid cooled to 25°C, stir evenly and ferment together. The fermentation temperature is 25-27°C and the fermentation time is 7 days. Stir and dissipate heat every 6 hours in the first 3-5 days of fermentation. D. Distill the fermented wine to obtain Pueraria lobata Cordyceps wine.

[0039] The kudzu root and cordyceps wine has an alcohol content of 34%, a total acid content of 0.43g / L, a total ester content of 2.43g / L, a total acid ester content of 37.56mmol / L, a flavonoid content of 0.29mg / ml, a cordycepin content of 129.2ug / g, a free radical scavenging rate of 41.8%, and an antioxidant activity of 10.4mM equivalent Trolox.

[0040] Example 2 A. 18.3 parts of sorghum washed and soaked for 2 days and 10 parts of kudzu root were mixed and crushed, and 56.6 parts of water were added for gelatinization at a gelatinization temperature of 75°C. Then, 0.2 parts of α-amylase were added to the gelatinized sorghum and kudzu root for liquefaction at a liquefaction temperature of 65°C, and then 2 parts of saccharifying enzyme were added for saccharification at a saccharification temperature of 65°C; B. Dry the waste Cordyceps culture material at 50°C to constant weight and then crush it; C. Add 0.55 parts of activated yeast, 32 parts of Cordyceps waste culture medium powder and 32 parts of distiller's grains to the saccharified liquid cooled to 25°C, stir evenly and ferment together. The fermentation temperature is 25-27°C and the fermentation time is 7 days. Stir and dissipate heat every 6 hours in the first 3-5 days of fermentation. D. Distill the fermented wine to obtain Pueraria lobata Cordyceps wine.

[0041] The kudzu root and cordyceps wine has an alcohol content of 38%, a total acid content of 0.44 g / L, a total ester content of 2.43 g / L, a total acid ester content of 37.87 mmol / L, a flavonoid content of 0.37 mg / ml, a cordycepin content of 129.8 ug / g, a free radical scavenging rate of 43.2%, and an antioxidant activity of 10.9 mM equivalent Trolox.

[0042] Example 3 A. 18.3 parts of sorghum washed and soaked for 2 days and 10 parts of kudzu root were mixed and crushed, and 56.6 parts of water were added for gelatinization at a gelatinization temperature of 75°C. Then, 0.2 parts of α-amylase were added to the gelatinized sorghum and kudzu root for liquefaction at a liquefaction temperature of 65°C, and then 2 parts of saccharifying enzyme were added for saccharification at a saccharification temperature of 65°C; B. Dry the waste Cordyceps culture material at 50°C to constant weight and then crush it; C. Add 0.55 parts of activated yeast, 27.5 parts of Cordyceps waste culture medium powder and 27.5 parts of distiller's grains to the saccharified liquid cooled to 25°C, stir evenly and ferment together. The fermentation temperature is 25°C and the fermentation time is 7 days. Stir and dissipate heat every 6 hours in the first 3 to 5 days of fermentation. D. Distill the fermented wine to obtain Pueraria lobata Cordyceps wine.

[0043] The kudzu root and cordyceps wine has an alcohol content of 40%, a total acid content of 0.43 g / L, a total ester content of 2.42 g / L, a total acid ester content of 37.79 mmol / L, a flavonoid content of 0.35 mg / ml, a cordycepin content of 129.4 ug / g, a free radical scavenging rate of 42.6%, and an antioxidant activity of 10.6 mM equivalent Trolox.

[0044] Example 4 A. 18.3 parts of sorghum washed and soaked for 2 days and 15 parts of kudzu root were mixed and crushed, and 66.6 parts of water were added for gelatinization at a temperature of 75°C. Then, 0.2 parts of α-amylase were added to the gelatinized sorghum and kudzu root for liquefaction at a temperature of 65°C, and then 2 parts of saccharifying enzyme were added for saccharification at a temperature of 65°C. B. Dry the waste Cordyceps culture material at 50°C to constant weight and then crush it; C. Add 0.55 parts of activated yeast, 27.5 parts of Cordyceps waste culture medium powder and 27.5 parts of distiller's grains to the saccharified liquid cooled to 25°C, stir evenly and ferment together. The fermentation temperature is 25°C and the fermentation time is 7 days. Stir and dissipate heat every 6 hours in the first 3 to 5 days of fermentation. D. Distill the fermented wine to obtain Pueraria lobata Cordyceps wine.

[0045] The kudzu root and cordyceps wine has an alcohol content of 46%, a total acid content of 0.47 g / L, a total ester content of 2.47 g / L, a total acid ester content of 36.41 mmol / L, a flavonoid content of 0.39 mg / ml, a cordycepin content of 130.2 ug / g, a free radical scavenging rate of 43.7%, and an antioxidant activity of 11.9 mM equivalent Trolox.

[0046] Example 5 A. 18.3 parts of sorghum washed and soaked for 2 days and 15 parts of kudzu root were mixed and crushed, and 66.6 parts of water were added for gelatinization at a temperature of 75°C. Then, 0.2 parts of α-amylase were added to the gelatinized sorghum and kudzu root for liquefaction at a temperature of 65°C, and then 2 parts of saccharifying enzyme were added for saccharification at a temperature of 65°C. B. Dry the waste Cordyceps culture material at 50°C to constant weight and then crush it; C. Add 0.6 parts of activated yeast, 27.5 parts of Cordyceps waste culture medium powder and 27.5 parts of distiller's grains to the saccharification liquid cooled to 25°C, stir evenly and ferment together. The fermentation temperature is 25°C and the fermentation time is 7 days. Stir and dissipate heat every 6 hours in the first 3 to 5 days of fermentation; D. Distill the fermented wine to obtain Pueraria lobata Cordyceps wine.

[0047] The kudzu root and cordyceps wine has an alcohol content of 42%, a total acid content of 0.45 g / L, a total ester content of 2.45 g / L, a total acid ester content of 36.9 mmol / L, a flavonoid content of 0.37 mg / ml, a cordycepin content of 130.5 ug / g, a free radical scavenging rate of 43.2%, and an antioxidant activity of 11.7 mM equivalent Trolox. Example 6 A. 18.3 parts of sorghum washed and soaked for 2 days and 15 parts of kudzu root were mixed and crushed, and 66.6 parts of water were added for gelatinization at a temperature of 75°C. Then, 0.2 parts of α-amylase were added to the gelatinized sorghum and kudzu root for liquefaction at a temperature of 65°C, and then 2 parts of saccharifying enzyme were added for saccharification at a temperature of 65°C. B. Dry the waste Cordyceps culture material at 50°C to constant weight and then crush it; C. Add 0.4 parts of activated yeast, 27.5 parts of Cordyceps waste culture medium powder and 27.5 parts of distiller's grains to the saccharified liquid cooled to 25°C, stir evenly and ferment together. The fermentation temperature is 25°C and the fermentation time is 7 days. Stir and dissipate heat every 6 hours in the first 3 to 5 days of fermentation. D. Distill the fermented wine to obtain Pueraria lobata Cordyceps wine.

[0048] The kudzu root and cordyceps wine has an alcohol content of 39%, a total acid content of 0.39 g / L, a total ester content of 2.38 g / L, a total acid ester content of 35.8 mmol / L, a flavonoid content of 0.37 mg / ml, a cordycepin content of 130.7 ug / g, a free radical scavenging rate of 43.3%, and an antioxidant activity of 11.8 mM equivalent Trolox.

[0049] Example 7 A. 18.3 parts of sorghum washed and soaked for 2 days and 16 parts of kudzu root were mixed and crushed, and 68.6 parts of water were added for gelatinization at a temperature of 75°C. Then, 0.2 parts of α-amylase were added to the gelatinized sorghum and kudzu root for liquefaction at a temperature of 65°C, and then 2 parts of saccharifying enzyme were added for saccharification at a temperature of 65°C. B. Dry the waste Cordyceps culture material at 50°C to constant weight and then crush it; C. Add 0.55 parts of activated yeast, 27.5 parts of Cordyceps waste culture medium powder and 27.5 parts of distiller's grains to the saccharified liquid cooled to 25°C, stir evenly and ferment together. The fermentation temperature is 25°C and the fermentation time is 7 days. Stir and dissipate heat every 6 hours in the first 3 to 5 days of fermentation. D. Distill the fermented wine to obtain Pueraria lobata Cordyceps wine.

[0050] The kudzu root and cordyceps wine has an alcohol content of 44%, a total acid content of 0.47 g / L, a total ester content of 2.46 g / L, a total acid ester content of 37.84 mmol / L, a flavonoid content of 0.43 mg / ml, a cordycepin content of 131 ug / g, a free radical scavenging rate of 43.5%, and an antioxidant activity of 11.8 mM equivalent Trolox.

[0051] Example 8 A. 18.3 parts of sorghum washed and soaked for 2 days and 10 parts of kudzu root were mixed and crushed, and 56.6 parts of water were added for gelatinization at a gelatinization temperature of 75°C. Then, 0.2 parts of α-amylase were added to the gelatinized sorghum and kudzu root for liquefaction at a liquefaction temperature of 65°C, and then 2 parts of saccharifying enzyme were added for saccharification at a saccharification temperature of 65°C; B. Dry the waste Cordyceps culture material at 50°C to constant weight and then crush it; C. Add 0.52 parts of activated yeast, 6 parts of Cordyceps sinensis fruiting body powder and 6 parts of distiller's grains to the saccharification liquid cooled to 25°C, stir evenly and ferment together. The fermentation temperature is 25°C and the fermentation time is 7 days. Stir and dissipate heat every 6 hours in the first 3 to 5 days of fermentation. D. Distill the fermented wine to obtain Pueraria lobata Cordyceps wine.

[0052] The kudzu root and cordyceps wine has an alcohol content of 34%, a total acid content of 0.39 g / L, a total ester content of 2.18 g / L, a total acid ester content of 35.3 mmol / L, a flavonoid content of 0.36 mg / ml, a cordycepin content of 82.5 ug / g, a free radical scavenging rate of 21.3%, and an antioxidant activity of 9.9 mM equivalent Trolox.

[0053] Example 9 A. 18.3 parts of sorghum washed and soaked for 2 days and 10 parts of kudzu root were mixed and crushed, and 56.6 parts of water were added for gelatinization at a gelatinization temperature of 75°C. Then, 0.2 parts of α-amylase were added to the gelatinized sorghum and kudzu root for liquefaction at a liquefaction temperature of 65°C, and then 2 parts of saccharifying enzyme were added for saccharification at a saccharification temperature of 65°C; B. Dry the waste Cordyceps culture material at 50°C to constant weight and then crush it; C. Add 0.52 parts of activated yeast, 12 parts of Cordyceps sinensis fruiting body powder and 12 parts of distiller's grains to the saccharified liquid cooled to 25°C, stir evenly and ferment together. The fermentation temperature is 25°C and the fermentation time is 7 days. Stir and dissipate heat every 6 hours in the first 3 to 5 days of fermentation. D. Distill the fermented wine to obtain Pueraria lobata Cordyceps wine.

[0054] The kudzu root and cordyceps wine has an alcohol content of 38%, a total acid content of 0.39 g / L, a total ester content of 2.19 g / L, a total acid ester content of 35.6 mmol / L, a flavonoid content of 0.42 mg / ml, a cordycepin content of 84.87 ug / g, a free radical scavenging rate of 22.6%, and an antioxidant activity of 10.5 mM equivalent Trolox.

[0055] Example 10 A. 18.3 parts of sorghum washed and soaked for 2 days and 10 parts of kudzu root were mixed and crushed, and 56.6 parts of water were added for gelatinization at a gelatinization temperature of 75°C. Then, 0.2 parts of α-amylase were added to the gelatinized sorghum and kudzu root for liquefaction at a liquefaction temperature of 65°C, and then 2 parts of saccharifying enzyme were added for saccharification at a saccharification temperature of 65°C; B. Dry the waste Cordyceps culture material at 50°C to constant weight and then crush it; C. Add 0.52 parts of activated yeast, 10 parts of Cordyceps sinensis fruiting body powder and 10 parts of distiller's grains to the saccharified liquid cooled to 25°C, stir evenly and ferment together. The fermentation temperature is 25°C and the fermentation time is 7 days. Stir and dissipate heat every 6 hours in the first 3 to 5 days of fermentation. D. Distill the fermented wine to obtain Pueraria lobata Cordyceps wine.

[0056] The kudzu root and cordyceps wine has an alcohol content of 40%, a total acid content of 0.4g / L, a total ester content of 2.22g / L, a total acid ester content of 35.9mmol / L, a flavonoid content of 0.39mg / ml, a cordycepin content of 84.85ug / g, a free radical scavenging rate of 22.4%, and an antioxidant activity of 10.3mM equivalent Trolox.

[0057] Embodiment 11 A. 18.3 parts of sorghum washed and soaked for 2 days and 14 parts of kudzu root were mixed and crushed, and 64.6 parts of water were added for gelatinization at a gelatinization temperature of 75°C. Then, 0.2 parts of α-amylase were added to the gelatinized sorghum and kudzu root for liquefaction at a liquefaction temperature of 65°C, and then 2 parts of saccharifying enzyme were added for saccharification at a saccharification temperature of 65°C; B. Dry the waste Cordyceps culture material at 50°C to constant weight and then crush it; C. Add 0.52 parts of activated yeast, 10 parts of Cordyceps sinensis fruiting body powder and 10 parts of distiller's grains to the saccharified liquid cooled to 25°C, stir evenly and ferment together. The fermentation temperature is 25°C and the fermentation time is 7 days. Stir and dissipate heat every 6 hours in the first 3 to 5 days of fermentation. D. Distill the fermented wine to obtain Pueraria lobata Cordyceps wine.

[0058] The kudzu root and cordyceps wine has an alcohol content of 46%, a total acid content of 0.45 g / L, a total ester content of 2.25 g / L, a total acid ester content of 36.41 mmol / L, a flavonoid content of 0.42 mg / ml, a cordycepin content of 84.87 ug / g, a free radical scavenging rate of 22.6%, and an antioxidant activity of 10.5 mM equivalent Trolox.

[0059] Example 12 A. 18.3 parts of sorghum washed and soaked for 2 days and 14 parts of kudzu root were mixed and crushed, and 64.6 parts of water were added for gelatinization at a gelatinization temperature of 75°C. Then, 0.2 parts of α-amylase were added to the gelatinized sorghum and kudzu root for liquefaction at a liquefaction temperature of 65°C, and then 2 parts of saccharifying enzyme were added for saccharification at a saccharification temperature of 65°C; B. Dry the waste Cordyceps culture material at 50°C to constant weight and then crush it; C. Add 0.6 parts of activated yeast, 10 parts of Cordyceps sinensis fruiting body powder and 10 parts of distiller's grains to the saccharification liquid cooled to 25°C, stir evenly and ferment together. The fermentation temperature is 25°C and the fermentation time is 7 days. Stir and dissipate heat every 6 hours in the first 3 to 5 days of fermentation. D. Distill the fermented wine to obtain Pueraria lobata Cordyceps wine.

[0060] The kudzu root and cordyceps wine has an alcohol content of 42%, a total acid content of 0.43 g / L, a total ester content of 2.23 g / L, a total acid ester content of 36.38 mmol / L, a flavonoid content of 0.42 mg / ml, a cordycepin content of 84.87 ug / g, a free radical scavenging rate of 22.6%, and an antioxidant activity of 10.5 mM equivalent Trolox.

[0061] Embodiment 13 A. 18.3 parts of sorghum washed and soaked for 2 days and 14 parts of kudzu root were mixed and crushed, and 64.6 parts of water were added for gelatinization at a gelatinization temperature of 75°C. Then, 0.2 parts of α-amylase were added to the gelatinized sorghum and kudzu root for liquefaction at a liquefaction temperature of 65°C, and then 2 parts of saccharifying enzyme were added for saccharification at a saccharification temperature of 65°C; B. Dry the waste Cordyceps culture material at 50°C to constant weight and then crush it; C. Add 0.4 parts of activated yeast, 10 parts of Cordyceps sinensis fruiting body powder and 10 parts of distiller's grains to the saccharification liquid cooled to 25°C, stir evenly and ferment together. The fermentation temperature is 25°C and the fermentation time is 7 days. Stir and dissipate heat every 6 hours in the first 3 to 5 days of fermentation. D. Distill the fermented wine to obtain Pueraria lobata Cordyceps wine.

[0062] The kudzu root and cordyceps wine has an alcohol content of 39%, a total acid content of 0.39 g / L, a total ester content of 2.2 g / L, a total acid ester content of 35.8 mmol / L, a flavonoid content of 0.4 mg / ml, a cordycepin content of 84.78 ug / g, a free radical scavenging rate of 22.4%, and an antioxidant activity of 10.0 mM equivalent Trolox.

[0063] Embodiment 14 A. 18.3 parts of sorghum washed and soaked for 2 days and 16 parts of kudzu root were mixed and crushed, and 56.6 parts of water were added for gelatinization at a gelatinization temperature of 75°C. Then, 0.2 parts of α-amylase were added to the gelatinized sorghum and kudzu root for liquefaction at a liquefaction temperature of 65°C, and then 2 parts of saccharifying enzyme were added for saccharification at a saccharification temperature of 65°C; B. Dry the waste Cordyceps culture material at 50°C to constant weight and then crush it; C. Add 0.52 parts of activated yeast, 10 parts of Cordyceps sinensis fruiting body powder and 10 parts of distiller's grains to the saccharified liquid cooled to 25°C, stir evenly and ferment together. The fermentation temperature is 25°C and the fermentation time is 7 days. Stir and dissipate heat every 6 hours in the first 3 to 5 days of fermentation. D. Distill the fermented wine to obtain Pueraria lobata Cordyceps wine.

[0064] The kudzu root and cordyceps wine has an alcohol content of 44%, a total acid content of 0.47 g / L, a total ester content of 2.47 g / L, a total acid ester content of 37.92 mmol / l, a flavonoid content of 0.39 mg / ml, a cordycepin content of 130.2 ug / g, a free radical scavenging rate of 43.7%, and an antioxidant activity of 11.9 mM equivalent Trolox.

Claims

1. A brewing process of Pueraria lobata Cordyceps wine, characterized in that: The brewing process comprises the steps of solid-state fermenting saccharified liquid prepared from sorghum and kudzu root with cordycepin donor powder to prepare kudzu root and cordyceps wine.

2. The brewing process of Pueraria lobata Cordyceps wine according to claim 1, characterized in that: The cordycepin donor includes Cordyceps fruiting bodies or Cordyceps waste culture materials.

3. The brewing process of the Pueraria lobata Cordyceps wine according to claim 1, characterized in that: The Pueraria lobata cordyceps wine comprises the following raw materials in parts by weight: 16-22 parts of sorghum, 10-16 parts of kudzu root, 26-38 parts of distiller's grains, 0.4-0.6 parts of yeast, 0.1-0.4 parts of alpha-amylase, 1-3 parts of saccharifying enzyme, 52-76 parts of water, and a cordycepin donor; Wherein, when the cordycepin donor is a Cordyceps fruiting body, the weight portion is 6 to 12 parts; When the cordycepin donor is Cordyceps waste culture material, the weight proportion is 20 to 32 parts.

4. The brewing process of a Pueraria lobata Cordyceps wine according to any one of claims 1 to 3, characterized in that: The brewing process comprises: A. The washed and soaked sorghum and kudzu root are mixed, crushed, and gelatinized with water, and then α-amylase is first added to the gelatinized sorghum and kudzu root for liquefaction, and then saccharifying enzyme is added for saccharification to obtain saccharified liquid; B. drying the cordycepin donor to a constant weight and then crushing it; C. Adding activated yeast, cordycepin donor powder and distiller's grains to the saccharified liquid, stirring evenly and then conducting solid-state fermentation together; D. Distill the fermented wine to obtain Pueraria lobata Cordyceps wine.

5. The brewing process of Pueraria lobata Cordyceps wine as claimed in claim 3, characterized in that: The mass ratio of sorghum to kudzu root is 1.83-1.14:1, and the mass ratio of the mixture of sorghum and kudzu root to water is 1:

2.

6. The brewing process of Pueraria lobata Cordyceps wine as claimed in claim 2, characterized in that: The base material of the waste Cordyceps culture material includes wheat.

7. The brewing process of Pueraria lobata Cordyceps wine as claimed in claim 3, characterized in that: The weight proportion of the α-amylase is 0.2%, and the weight proportion of the saccharifying enzyme is 2%.

8. The brewing process of Pueraria lobata Cordyceps wine as claimed in claim 4, characterized in that: The co-fermentation temperature is 25-27° C., the fermentation time is 7 days, and stirring and heat dissipation are required every 6 hours in the first 3-5 days of fermentation.

9. The brewing process of Pueraria lobata Cordyceps wine as claimed in claim 4, characterized in that: The gelatinization temperature is 65-75°C, and the saccharification temperature is 60-70°C.

10. A Pueraria lobata cordyceps wine prepared by the brewing process according to any one of claims 1 to 9, characterized in that: The kudzu root and cordyceps wine has an alcohol content of 34-46°, a total acid content of 0.39-0.47 g / L, a total ester content of 2.18-2.47 g / L, a total acid ester content of 35.3-37.92 mmol / l, a flavonoid content of 0.29-0.43 mg / ml, a cordycepin content of 82.5-130.2 ug / g, a free radical scavenging rate of 21.3-43.7%, and an antioxidant activity of 9.9-11.9 mM equivalent Trolox.