Method for preparing ganoderma lucidum wine by controlling scale of ganoderma lucidum balls through liquid fermentation

Abstract

The invention provides a method for preparing ganoderma lucidum wine by controlling the scale of ganoderma lucidum balls through liquid fermentation, and belongs to the field of food beverages. The method comprises the steps of pretreatment of a lucid ganoderma liquid fermentation culture medium, control of liquid fermentation conditions and preparation of the lucid ganoderma wine. By controlling the fermentation conditions in the ganoderma lucidum strain liquid fermentation process, especially the granularity of the solid raw materials in the ganoderma lucidum liquid fermentation culture medium and regulation and control of the dispersing time and the stirring speed of the pellets during inoculation, the scale of the ganoderma lucidum pellets can be controlled, so that diversified ganoderma lucidum wine product choices are provided for consumers, and the production cost is reduced. The adaptive requirements of different consumers on functional foods are met, the development of the ganoderma lucidum fermented wine in the field of healthy foods is promoted, and a new direction is provided for functional research of the ganoderma lucidum fermented wine.

Description

Technical Field

[0001] The invention belongs to the field of food and beverage, relates to liquid fermentation technology, and particularly to a method for preparing ganoderma lucidum wine, specifically a method for preparing ganoderma lucidum wine by controlling the size of ganoderma lucidum balls through liquid fermentation. Background Art

[0002] Ganoderma lucidum is a fungus of the Polyporaceae family. Its medicinal part is the fruiting body. As an important Chinese medicinal material, it has significant biological activities such as antioxidant, anti-inflammatory, and immunomodulatory. The traditional method of preparing Ganoderma wine is mainly through solid fermentation or direct soaking. The solid fermentation method is relatively slow and has a long cycle. The direct soaking method has a low utilization rate of effective ingredients. Liquid fermentation is considered to be a more effective way to prepare Ganoderma wine due to its short fermentation cycle and easy control and expansion of production. Studies have shown that liquid fermentation of Ganoderma is the main way to synthesize Ganoderma polysaccharides and Ganoderma triterpenes. At the same time, it can also maintain the same or even higher biological activity of Ganoderma fermentation liquid as the fruiting body, such as improving dyslipidemia, immunomodulation, regulating intestinal flora homeostasis, and protecting the liver.

[0003] In the liquid fermentation process of Ganoderma lucidum, mycelium is usually the main source of Ganoderma lucidum active substances, and the ball is a self-aggregation phenomenon of mycelium in a liquid environment, which may have different effects on the biological activity of Ganoderma lucidum wine due to its different sizes. However, the existing technology lacks a method to regulate the biological activity of Ganoderma lucidum wine by controlling the size of the ball. Summary of the invention

[0004] The present invention aims to provide a method for preparing Ganoderma lucidum wine by controlling the size of Ganoderma lucidum pellets through liquid fermentation. The method achieves differentiated regulation of the size of Ganoderma lucidum pellets by pretreating the culture medium and controlling the fermentation conditions during the liquid fermentation of Ganoderma lucidum, and combines the polysaccharides and triterpenes released thereby to produce Ganoderma lucidum wine with obvious differences in antioxidant and anti-inflammatory biological activities.

[0005] In order to achieve the above object, the technical solution adopted by the present invention is as follows:

[0006] The present invention provides a method for preparing ganoderma wine by controlling the size of ganoderma balls through liquid fermentation, comprising:

[0007] S1: pretreatment of Ganoderma lucidum liquid fermentation medium;

[0008] The solid raw materials in the Ganoderma lucidum liquid fermentation medium are respectively crushed and passed through a 20-40 mesh sieve, and then the raw materials are mixed according to a proportion to obtain the Ganoderma lucidum liquid fermentation medium;

[0009] S2: Control of liquid fermentation conditions;

[0010] Inoculating the Ganoderma lucidum strain into the Ganoderma lucidum liquid fermentation medium treated in step S1 for liquid fermentation, controlling the bacterial ball breaking time to be 5 minutes during inoculation, controlling the shaker speed to be 150 rpm during the fermentation process, maintaining the temperature at 25-30° C., and controlling the pH value to be 5.5-6.5, so that the average diameter of the bacterial balls formed during the fermentation process is 1.5-3 mm, and fermenting for 10 days to obtain a seed liquid containing bacterial balls and fermentation liquid; the seed liquid is further fermented for 10 days under the condition of maintaining the shaker speed at 150 rpm and the temperature at 25-30° C. to obtain a liquid secondary fermentation product;

[0011] S3: preparation of Ganoderma lucidum wine;

[0012] After the liquid fermentation in step S2 is completed, the liquid secondary fermentation product is filtered to separate the fermentation liquid and the Ganoderma lucidum pellet base material of controlled size, and then the Ganoderma lucidum pellet base material is added to the base wine with an alcohol content of 50-60% vol to blend the Ganoderma lucidum wine with Ganoderma lucidum pellets of controlled size.

[0013] Furthermore, in step S1, the Ganoderma lucidum liquid fermentation medium is 10 g corn flour, 10 g bran, 3 g KH2PO4, 0.5 g MgSO4·7H2O and 1 L water.

[0014] Furthermore, in step S2, the temperature of the liquid is maintained at 28°C during the fermentation process.

[0015] Furthermore, in step S3, the amount of the Ganoderma lucidum pellet base material is 10-20wt% of the base wine.

[0016] Furthermore, in step S3, the alcohol content of the base wine is 53% vol.

[0017] Compared with the prior art, the beneficial technical effects of the present invention are:

[0018] 1. The present invention can control the size of Ganoderma lucidum balls by controlling the fermentation conditions during the liquid fermentation of Ganoderma lucidum strains, especially the particle size of the solid raw materials in the Ganoderma lucidum liquid fermentation medium and the breaking time and stirring speed of the ball during inoculation.

[0019] 2. The present invention provides consumers with a variety of Ganoderma lucidum wine product choices, meeting the adaptability needs of different consumers for functional foods. This will promote the development of Ganoderma lucidum fermented wine in the field of health food and provide a new direction for its functional research. DETAILED DESCRIPTION

[0020] The technical solution of the present invention will be clearly and completely described below in conjunction with embodiments.

[0021] Example 1: Preparation of 1.5 mm ball size Ganoderma lucidum wine

[0022] The Ganoderma lucidum liquid fermentation medium used in this example is composed of 10 g corn flour, 10 g bran, 3 g KH2PO4, 0.5 g MgSO4·7H2O and 1 L water.

[0023] S1: Grinding corn flour and bran respectively and passing them through a 40-mesh sieve to obtain 40-mesh corn flour and 40-mesh bran, and then mixing the raw materials according to a ratio to obtain a Ganoderma lucidum liquid fermentation medium;

[0024] S2: Inoculate Ganoderma lucidum for liquid fermentation, control the time of breaking up the bacterial balls to be 10 min during inoculation, control the shaker speed to 200 rpm, maintain the temperature at 28°C, and control the pH value to 6.0 during fermentation, so that the average diameter of the bacterial balls formed during the fermentation process is 1.5 mm, and obtain seed liquid containing bacterial balls and fermentation liquid after 10 days of fermentation; the seed liquid is further fermented for 10 days under the condition of maintaining the shaker speed at 200 rpm and the temperature at 28°C to obtain a liquid secondary fermentation product;

[0025] S3: preparation of Ganoderma lucidum wine;

[0026] After the liquid fermentation in step S2 is completed, the liquid secondary fermentation product is filtered to separate the fermentation liquid and the Ganoderma lucidum pellet base material of controlled size, and then the Ganoderma lucidum pellet base material is added to the sauce-flavor base wine with an alcohol content of 53%vol, and the amount of the Ganoderma lucidum pellet base material is 10% of the mass of the sauce-flavor base wine, and the Ganoderma lucidum wine with a pellet size of 1.5mm is blended.

[0027] Example 2 Preparation of 2.2 mm ball size Ganoderma lucidum wine

[0028] The Ganoderma lucidum liquid fermentation culture medium used in this example is the same as that in Example 1.

[0029] S1: Grinding corn flour and bran respectively and passing them through a 20-mesh sieve and a 40-mesh sieve respectively to obtain 20-mesh corn flour and 40-mesh bran, and then mixing the raw materials according to a ratio to obtain a Ganoderma lucidum liquid fermentation medium;

[0030] S2: Inoculate Ganoderma lucidum for liquid fermentation, control the time of breaking up the bacterial balls to be 5 minutes during inoculation, control the shaker speed to be 150 rpm, maintain the temperature at 28°C, and control the pH value to be 6.0 during the fermentation process, so that the average diameter of the bacterial balls formed during the fermentation process is 2.2 mm, and obtain seed liquid containing bacterial balls and fermentation liquid after 10 days of fermentation; the seed liquid is further fermented for 10 days under the condition of maintaining the shaker speed at 150 rpm and the temperature at 28°C to obtain a liquid secondary fermentation product;

[0031] S3: preparation of Ganoderma lucidum wine;

[0032] After the liquid fermentation in step S2 is completed, the liquid secondary fermentation product is filtered to separate the fermentation liquid and the Ganoderma lucidum pellet base material of controlled size, and then the Ganoderma lucidum pellet base material is added to the sauce-flavor base wine with an alcohol content of 53%vol, and the amount of the Ganoderma lucidum pellet base material is 10% of the mass of the sauce-flavor base wine, and the Ganoderma lucidum wine with a pellet size of 2.2mm is blended.

[0033] Example 3

[0034] Example 3: Preparation of 3 mm ball size Ganoderma lucidum wine

[0035] The Ganoderma lucidum liquid fermentation culture medium used in this example is the same as that in Example 1.

[0036] S1: Grinding corn flour and bran respectively and passing them through a 20-mesh sieve to obtain 20-mesh corn flour and 20-mesh bran, and then mixing the raw materials according to a ratio to obtain a Ganoderma lucidum liquid fermentation medium;

[0037] S2: Inoculate Ganoderma lucidum for liquid fermentation, control the ball breaking time to 3 minutes during inoculation, control the shaker speed to 100 rpm, maintain the temperature at 28°C, and control the pH value to 6.0 during fermentation, so that the average diameter of the ball formed during the fermentation process is 2.2 mm, and ferment for 10 days to obtain a seed liquid containing ball and fermentation liquid; the seed liquid is further fermented for 10 days under the condition of maintaining the shaker speed at 100 rpm and the temperature at 28°C to obtain a liquid secondary fermentation product;

[0038] S3: preparation of Ganoderma lucidum wine;

[0039] After the liquid fermentation in step S2 is completed, the liquid secondary fermentation product is filtered to separate the fermentation liquid and the Ganoderma lucidum pellet base material of controlled size, and then the Ganoderma lucidum pellet base material is added to the sauce-flavor base wine with an alcohol content of 53%vol, and the amount of the Ganoderma lucidum pellet base material is 10% of the mass of the sauce-flavor base wine, and the Ganoderma lucidum wine with a pellet size of 3mm is blended.

[0040] Comparative Example

[0041] The comparative example is a conventional liquid fermented Ganoderma lucidum wine. The Ganoderma lucidum liquid fermentation medium used in this comparative example is the same as that in Example 1, wherein the corn flour and bran are not sieved.

[0042] S1: Inoculate Ganoderma lucidum for liquid fermentation, control the bacterial balls not to break up during inoculation, control the shaker speed at 150 rpm, maintain the temperature at 28°C, and control the pH value at 6.0 during the fermentation process, so that the average diameter of the bacterial balls formed during the fermentation process is 3.2 mm, and obtain seed liquid containing bacterial balls and fermentation liquid after fermentation for 10 days; the seed liquid is further fermented for 10 days under the condition of maintaining the shaker speed at 150 rpm and the temperature at 28°C to obtain a liquid secondary fermentation product;

[0043] S2: Preparation of Ganoderma lucidum wine;

[0044] After the liquid fermentation in step S1 is completed, the liquid secondary fermentation product is filtered to separate the fermentation liquid and the Ganoderma lucidum pellet base material of controlled size, and then the Ganoderma lucidum pellet base material is added to the sauce-flavor base wine with an alcohol content of 53%vol, and the amount of the Ganoderma lucidum pellet base material is 10% of the mass of the sauce-flavor base wine, and the Ganoderma lucidum wine with a pellet size of 3.2mm is blended.

[0045] Test Case

[0046] The liquid fermented Ganoderma lucidum wines of different ball sizes obtained in Examples 1-3 and the comparative example were tested, including the content of Ganoderma lucidum polysaccharides and triterpenes. The content of Ganoderma lucidum polysaccharides was determined by the phenol-sulfuric acid method, and the content of Ganoderma lucidum triterpenes was determined by the vanillin-glacial acetic acid method. The test results are shown in the following table.

[0047]

[0048] The test results show that: in the present invention, by adjusting the external conditions in liquid fermentation, the size of the ganoderma lucidum ball can be controlled, thereby having different effects on the biologically active substances in ganoderma lucidum wine. Screening with a low mesh number (such as 20 mesh) produces larger particles, which tend to form large-scale balls. Large particles provide more growth space and nutrient matrix, and are therefore more conducive to the aggregation and expansion of the balls; while screening with a high mesh number (such as 40 mesh) produces smaller particles, the culture medium structure of these smaller particles is more delicate, and the mycelium can be more evenly distributed and grown to form small-scale balls. At the same time, small-scale balls can release more polysaccharides and triterpenoid active substances due to their larger specific surface area; and large-scale balls are suitable for delayed release of active substances due to the accumulation of more internal substances, and have more advantages in continuing biological activity.

[0049] In addition, the ball breaking time and stirring speed during inoculation have a significant impact on the ball size. The length of time for breaking up the balls in the inoculum determines the size and number of the initial balls. The shorter the breaking time, the larger the balls; the longer the breaking time, the smaller the balls. In addition, the control of stirring speed is also a key factor. A high stirring speed helps to form small-sized balls, while a lower stirring speed is conducive to the formation of large-sized balls.

[0050] In other embodiments, there is no restriction on the type of base wine, and the base wine may be sauce-flavored, light-flavored, strong-flavored, or phoenix-flavored. The blended liquid fermented ganoderma wines of different ball sizes all have obvious fungus aroma produced by ganoderma fermentation.

[0051] The above description is a further detailed description of the present invention in combination with a specific preferred embodiment, and it cannot be determined that the specific implementation of the present invention is limited to the above description. For ordinary technicians in the technical field of the present invention, several simple deductions or substitutions can be made without departing from the concept of the present invention, which should all fall within the scope of protection of the present invention.

Claims

1. A method for preparing Ganoderma lucidum wine by controlling the size of Ganoderma lucidum balls through liquid fermentation, characterized in that: include: S1: pretreatment of Ganoderma lucidum liquid fermentation medium; The solid raw materials in the Ganoderma lucidum liquid fermentation medium are respectively crushed and passed through a 20-40 mesh sieve, and then the raw materials are mixed according to a proportion to obtain the Ganoderma lucidum liquid fermentation medium; S2: Control of liquid fermentation conditions; Inoculating the Ganoderma lucidum strain into the Ganoderma lucidum liquid fermentation medium treated in step S1 for liquid fermentation, controlling the bacterial ball breaking time to be 3-10 minutes during inoculation, controlling the shaking speed to be 100-200 rpm during the fermentation process, maintaining the temperature at 25-30° C., and controlling the pH value to be 5.5-6.5, so that the average diameter of the bacterial balls formed during the fermentation process is 1.5-3 mm, and fermenting for 10 days to obtain a seed liquid containing bacterial balls and fermentation liquid; the seed liquid is further fermented for 10 days under the condition of maintaining the shaking speed at 100-200 rpm and the temperature at 25-30° C. to obtain a liquid secondary fermentation product; S3: preparation of Ganoderma lucidum wine; After the liquid fermentation in step S2 is completed, the liquid secondary fermentation product is filtered to separate the fermentation liquid and the Ganoderma lucidum pellet base material of controlled size, and then the Ganoderma lucidum pellet base material is added to the base wine with an alcohol content of 50-60% vol to blend the Ganoderma lucidum wine with Ganoderma lucidum pellets of controlled size.

2. The method for preparing Ganoderma lucidum wine by controlling the size of Ganoderma lucidum pellets through liquid fermentation as claimed in claim 1, characterized in that: In step S1, the Ganoderma lucidum liquid fermentation medium is 10g corn flour, 10g bran, 3g KH2PO4, 0.5g MgSO4·7H2O and 1L water.

3. The method for preparing Ganoderma lucidum wine by controlling the size of Ganoderma lucidum pellets through liquid fermentation according to claim 1, characterized in that: In step S2, the temperature of the liquid is maintained at 28°C during the fermentation process.

4. The method for preparing Ganoderma lucidum wine by controlling the size of Ganoderma lucidum pellets through liquid fermentation according to claim 1, characterized in that: The dosage of the ganoderma lucidum ball base material is 10-20wt% of the base wine.

5. The method for preparing Ganoderma lucidum wine by controlling the size of Ganoderma lucidum pellets through liquid fermentation according to claim 1, characterized in that: The alcohol content of the base wine is 53% vol.

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