Preparation method of cordyceps sinensis and ginseng vinegar
By precisely controlling the fermentation process and combining a variety of technical means, the problem of insufficient release of active ingredients in Cordyceps sinensis and ginseng is solved, and the content of active ingredients in the product is improved and the product stability and taste optimization is achieved.
Patent Information
- Application Number
- CN202411109329.1
- Authority / Receiving Office
- CN · China
- Patent Type
- Applications(China)
- Current Assignee / Owner
- Filing Date
- 2024-08-13
- Publication Date
- 2025-02-14
- Estimated Expiration
- Not applicable · inactive patent
AI Technical Summary
The prior art is difficult to fully release the active ingredients in Cordyceps sinensis and ginseng during the fermentation process, and the fermentation is uneven, the product stability is poor and the flavor is not ideal.
The method of precisely controlling the temperature, time and inoculation amount of bacterial seeds in the fermentation process is adopted. Through the steps of main fermentation and secondary fermentation, vacuum concentration and instantaneous high-temperature sterilization technology are combined to ensure the full release of active ingredients and the stability of the product.
It significantly improves the content of active ingredients in the product, ensures the long-term stability and excellent taste of the product, so that the final product not only has outstanding health benefits, but also has a long shelf life.
Smart Images
Figure CN119432539A_ABST
Abstract
Description
Technical Field
[0001] The invention relates to the technical field of cordyceps ginseng vinegar, in particular to a preparation method of cordyceps ginseng vinegar. Background Art
[0002] As two precious medicinal materials in traditional Chinese medicine, Cordyceps sinensis and ginseng have long been widely used in health care products and drug preparations due to their unique pharmacological effects and high economic value. Cordyceps sinensis is rich in cordycepin, polysaccharides, adenosine, cordycepic acid and other biologically active ingredients, which have multiple effects such as antioxidant, immune enhancement and anti-fatigue; while ginseng is rich in ginsenosides, volatile oils, polysaccharides and amino acids, which have the effects of nourishing, anti-aging, enhancing physical strength and anti-tumor. Modern medical research shows that the combination of Cordyceps sinensis and ginseng can play a synergistic role to a certain extent and enhance the health care effect.
[0003] The traditional use of Cordyceps sinensis and ginseng is mainly through decoction, tea making or making into medicinal wine. These methods have problems such as insufficient release of active ingredients, difficulty in stable preservation and poor taste. In this context, the processing of Chinese medicinal materials based on fermentation technology has become a research hotspot in recent years. Through fermentation technology, not only the bioavailability of active ingredients in Chinese medicinal materials can be improved, but also their taste and flavor can be improved. How to fully release the active ingredients of these two precious medicinal materials during the fermentation process and convert them into a form that is easy for consumers to absorb is a difficulty in the prior art. At the same time, existing fermentation methods often have problems such as uneven fermentation, poor product stability and unsatisfactory flavor. Therefore, there is an urgent need for an innovative preparation method that can make full use of the pharmacological activity of Cordyceps and ginseng to prepare Cordyceps ginseng vinegar with good stability, good taste and outstanding functions. Summary of the invention
[0004] The purpose of the present invention is to solve the technical problems raised in the above background technology.
[0005] The present invention adopts the following technical scheme: a method for preparing cordyceps and ginseng vinegar, comprising the following steps:
[0006] S1: Prepare materials, select fresh Cordyceps sinensis and ginseng, dry the Cordyceps sinensis, and choose raw sun-dried ginseng or red ginseng according to needs, wash them and slice them for later use;
[0007] S2: Preparation of fermentation matrix: mix sorghum, glutinous rice and wheat bran in proportion, add 1.5-2 times of water, steam until fully cooked, and cool to 30-35°C for later use;
[0008] S3: pre-fermentation treatment, adding the processed cordyceps and ginseng to the cooled fermentation matrix in proportion, and stirring evenly to ensure full contact between the raw materials;
[0009] S4: inoculating acetic acid bacteria, adding activated acetic acid bacteria to the mixture, maintaining the temperature at 30-35°C, and performing the main fermentation. The fermentation time is controlled at 15-20 days, and stirring is carried out in time during the period to promote the uniformity of fermentation;
[0010] S5: Secondary fermentation: after the primary fermentation is completed, the fermentation liquid is allowed to settle and filtered to remove the solid residue, the supernatant is taken, and cordyceps and ginseng extract are added for secondary fermentation. The temperature is controlled at 20-25°C and the fermentation time is 10-15 days.
[0011] S6: Purification and concentration of vinegar liquid, vacuum concentration of the vinegar liquid after secondary fermentation to reduce the water content and increase the concentration of the vinegar liquid, and remove impurities by filtration;
[0012] S7: blending the vinegar liquid. According to market demand, appropriate amounts of sugar, salt or other flavoring agents may be added to the purified vinegar liquid for blending. After blending, the vinegar liquid is pasteurized again;
[0013] S8: Sterilization and filling: sterilize the prepared vinegar solution at 80-90°C for 15-20 minutes, quickly cool it to room temperature, and then perform aseptic filling and sealing;
[0014] S9: Finished product testing and storage. The bottled Cordyceps Ginseng Vinegar will be tested for quality, including acidity, microbial limits and other indicators. Once qualified, it will be stored in the warehouse.
[0015] Preferably, in step S2, the proportion of cereals in the fermentation matrix is 50-60% sorghum, 20-30% glutinous rice, and 10-20% wheat bran.
[0016] Preferably, in step S3, the weight ratio of Cordyceps sinensis to ginseng is 1:1 to 2:1.
[0017] Preferably, in step S3, the total amount of cordyceps and ginseng added is 8-15% of the total weight of the fermentation substrate.
[0018] Preferably, in step S4, the inoculation amount of acetic acid bacteria is 1-2% of the total weight of the fermentation substrate, and stirring is performed every 3-5 days during the main fermentation process to promote fermentation uniformity.
[0019] Preferably, in the step S5, the cordyceps and ginseng extracts used in the secondary fermentation are soaked in a 50-60° C. water bath for 2-4 hours, and the resulting liquid is filtered and added in an amount of 10-15% of the total amount of the fermentation liquid.
[0020] Preferably, in step S6, a vacuum concentration device is used to concentrate the vinegar solution to 60-80% of the original volume.
[0021] Preferably, in step S7, the sugar added according to demand includes white sugar, brown sugar or honey, and the added amount is controlled to be 1-5% of the total amount of the vinegar solution.
[0022] Preferably, in the step S8, the sterilization treatment adopts an instantaneous high temperature sterilization method, keeping the vinegar solution at 120°C for 5-10 seconds and then rapidly cooling it to below 25°C.
[0023] Preferably, in step S9, finished product testing includes acidity determination, microbial limit test, pesticide residue detection and heavy metal detection.
[0024] Compared with the prior art, the advantages and positive effects of the present invention are:
[0025] 1. In the present invention, by precisely controlling the temperature, time and inoculation amount of the strain in the fermentation process, the active ingredients in Cordyceps sinensis and ginseng, such as cordycepin and ginsenosides, are effectively retained, so that these ingredients can be fully released during the fermentation process, and further extracted and concentrated through secondary fermentation, which significantly increases the content of the active ingredients in the product. At the same time, vacuum concentration and instantaneous high-temperature sterilization technology are used to ensure the long-term stability and excellent taste of the product, so that the final product not only has outstanding health care effects, but also has a long shelf life.
[0026] 2. In the present invention, a variety of flavoring agents, such as white sugar, brown sugar and honey, are reasonably added during the fermentation process. Through the precise allocation of sugars, the bitter taste that may be produced during the fermentation process is successfully eliminated, and the product is given a rich taste layer. At the same time, combined with the pasteurization process, it is ensured that the safety of the product is guaranteed while the flavor is optimized. BRIEF DESCRIPTION OF THE DRAWINGS
[0027] Figure 1 The present invention provides a schematic diagram of a method for preparing cordyceps and ginseng vinegar. DETAILED DESCRIPTION
[0028] In order to more clearly understand the above-mentioned purpose, features and advantages of the present invention, the present invention is further described below in conjunction with the accompanying drawings and embodiments. It should be noted that the embodiments of the present application and the features in the embodiments can be combined with each other without conflict.
[0029] In the following description, many specific details are set forth to facilitate a full understanding of the present invention. However, the present invention may also be implemented in other ways than those described herein. Therefore, the present invention is not limited to the specific embodiments of the following disclosure.
[0030] Example
[0031] See also Figure 1The present invention provides a technical solution: a method for preparing cordyceps ginseng vinegar, comprising the following steps:
[0032] 1) Select 50 grams of dried Cordyceps sinensis and 75 grams of raw sun-dried ginseng, clean them respectively, and slice them for later use;
[0033] 2) Mix 200g sorghum, 100g glutinous rice and 50g wheat bran in proportion, add 600ml water, cook until fully cooked, and quickly cool to 32°C for later use;
[0034] 3) Add 50 grams of cordyceps slices and 75 grams of raw sun-dried ginseng slices to the cooled fermentation matrix, and stir thoroughly to ensure that the raw materials are in full contact with the matrix;
[0035] 4) Inoculate 10 g of activated acetic acid bacteria into the mixture, maintain the fermentation temperature at 32° C., and carry out the main fermentation for 18 days, stirring every 4 days;
[0036] 5) After the primary fermentation is completed, the fermentation liquid is allowed to stand for 24 hours to settle, and filtered through a fine sieve. 500 ml of the supernatant is taken, and 100 ml of the Cordyceps and ginseng extract obtained by soaking in a 50° C. water bath for 2 hours is added to carry out secondary fermentation. The secondary fermentation temperature is controlled at 23° C. and the fermentation time is 12 days.
[0037] 6) After the secondary fermentation is completed, the obtained vinegar solution is concentrated to 70% of the original volume by a vacuum concentration device, and the concentrated volume is 420 ml;
[0038] 7) Add 20 grams of white sugar to the concentrated vinegar solution, stir evenly, and then pasteurize at 85°C for 18 minutes;
[0039] 8) The sterilized vinegar solution is rapidly cooled to 25° C. and aseptically filled to obtain the finished cordyceps ginseng vinegar;
[0040] 9) Conduct quality inspection on finished products.
[0041] Embodiment 2
[0042] A method for preparing cordyceps and ginseng vinegar comprises the following steps:
[0043] 1) Select 40 grams of dried Cordyceps sinensis and 80 grams of raw sun-dried ginseng, wash them separately, and slice them for later use;
[0044] 2) Mix 300 g sorghum, 150 g glutinous rice and 70 g wheat bran in proportion, add 750 ml water, cook until fully cooked, and quickly cool to 30° C. for later use;
[0045] 3) Add 40 grams of cordyceps slices and 80 grams of raw sun-dried ginseng slices to the cooled fermentation matrix, and stir thoroughly to ensure that the raw materials are in full contact with the matrix;
[0046] 4) Inoculate 15 g of activated acetic acid bacteria into the mixture, maintain the fermentation temperature at 30° C., and carry out the main fermentation for 20 days, stirring every 3 days;
[0047] 5) After the primary fermentation is completed, the fermentation liquid is allowed to stand for 36 hours to settle, and filtered through a fine sieve. 600 ml of the supernatant is taken, and 150 ml of the Cordyceps and ginseng extract obtained by soaking in a 60° C. water bath for 3 hours is added to carry out secondary fermentation. The secondary fermentation temperature is controlled at 22° C. and the fermentation time is 14 days.
[0048] 6) After the secondary fermentation is completed, the obtained vinegar solution is concentrated to 65% of the original volume by a vacuum concentration device, and the volume after concentration is 487.5 ml;
[0049] 7) Add 30 grams of brown sugar to the concentrated vinegar solution, stir evenly, and then pasteurize at 88°C for 15 minutes;
[0050] 8) The sterilized vinegar solution is rapidly cooled to 20° C. and aseptically filled to obtain the finished cordyceps ginseng vinegar;
[0051] 9) Conduct quality inspection on finished products.
[0052] Embodiment 3
[0053] A method for preparing cordyceps and ginseng vinegar comprises the following steps:
[0054] 1) Select 60 grams of dried Cordyceps sinensis and 70 grams of raw sun-dried ginseng, wash them separately, and slice them for later use;
[0055] 2) Mix 250 g sorghum, 120 g glutinous rice and 60 g wheat bran in proportion, add 700 ml water, cook until fully cooked, and quickly cool to 33° C. for later use;
[0056] 3) Add 60 grams of cordyceps slices and 70 grams of raw sun-dried ginseng slices into the cooled fermentation matrix, and stir thoroughly to ensure that the raw materials are in full contact with the matrix;
[0057] 4) Inoculate 20 grams of activated acetic acid bacteria into the mixture, maintain the fermentation temperature at 33° C., and carry out the main fermentation for 15 days, stirring every 5 days;
[0058] 5) After the primary fermentation, the fermentation liquid was allowed to stand for 30 hours to settle, and filtered through a fine sieve. 450 ml of the supernatant was taken, and 90 ml of the Cordyceps and ginseng extract obtained by soaking in a 55° C. water bath for 4 hours was added to carry out secondary fermentation. The temperature of the secondary fermentation was controlled at 24° C., and the fermentation time was 10 days.
[0059] 6) After the secondary fermentation is completed, the obtained vinegar solution is concentrated to 75% of the original volume by a vacuum concentration device, and the volume after concentration is 405 ml;
[0060] 7) Add 15 grams of honey to the concentrated vinegar solution, stir evenly, and then pasteurize at 90° C. for 20 minutes;
[0061] 8) The sterilized vinegar solution is rapidly cooled to 22° C. and aseptically filled to obtain the finished cordyceps ginseng vinegar;
[0062] 9) Conduct quality inspection on finished products.
[0063] The above description is only a preferred embodiment of the present invention and does not limit the present invention in other forms. Any technician familiar with the profession may use the technical content disclosed above to change or modify it into an equivalent embodiment with equivalent changes and apply it to other fields. However, any simple modification, equivalent change and modification made to the above embodiment based on the technical essence of the present invention without departing from the content of the technical solution of the present invention still falls within the protection scope of the technical solution of the present invention.
Claims
1. A method for preparing cordyceps and ginseng vinegar, characterized in that: The following steps are involved: S1: Prepare materials, select fresh Cordyceps sinensis and ginseng, dry the Cordyceps sinensis, and choose raw sun-dried ginseng or red ginseng according to needs, wash them and slice them for later use; S2: Preparation of fermentation matrix: mix sorghum, glutinous rice and wheat bran in proportion, add 1.5-2 times of water, steam until fully cooked, and cool to 30-35°C for later use; S3: pre-fermentation treatment, adding the processed cordyceps and ginseng to the cooled fermentation matrix in proportion, and stirring evenly to ensure full contact between the raw materials; S4: inoculating acetic acid bacteria, adding activated acetic acid bacteria to the mixture, maintaining the temperature at 30-35°C, and performing the main fermentation. The fermentation time is controlled at 15-20 days, and stirring is carried out in time during the period to promote the uniformity of fermentation; S5: Secondary fermentation: after the primary fermentation is completed, the fermentation liquid is allowed to settle and filtered to remove the solid residue, the supernatant is taken, and cordyceps and ginseng extract are added for secondary fermentation. The temperature is controlled at 20-25°C and the fermentation time is 10-15 days. S6: Purification and concentration of vinegar liquid, vacuum concentration of the vinegar liquid after secondary fermentation to reduce the water content and increase the concentration of the vinegar liquid, and remove impurities by filtration; S7: blending the vinegar liquid. According to market demand, appropriate amounts of sugar, salt or other flavoring agents may be added to the purified vinegar liquid for blending. After blending, the vinegar liquid is pasteurized again; S8: Sterilization and filling: sterilize the prepared vinegar solution at 80-90°C for 15-20 minutes, quickly cool it to room temperature, and then perform aseptic filling and sealing; S9: Finished product testing and storage. The bottled Cordyceps Ginseng Vinegar will be tested for quality, including acidity, microbial limits and other indicators. Once qualified, it will be stored in the warehouse.
2. The method for preparing cordyceps ginseng vinegar according to claim 1, characterized in that: In the step S2, the proportion of cereals in the fermentation matrix is 50-60% sorghum, 20-30% glutinous rice, and 10-20% wheat bran.
3. The method for preparing cordyceps ginseng vinegar according to claim 1, characterized in that: In the step S3, the weight ratio of Cordyceps sinensis to ginseng is 1:1 to 2:
1.
4. The method for preparing cordyceps ginseng vinegar according to claim 1, characterized in that: In the step S3, the total amount of cordyceps and ginseng added is 8-15% of the total weight of the fermentation substrate.
5. The method for preparing cordyceps and ginseng vinegar according to claim 1, characterized in that: In the step S4, the inoculation amount of acetic acid bacteria is 1-2% of the total weight of the fermentation substrate, and stirring is performed every 3-5 days during the main fermentation process to promote fermentation uniformity.
6. The method for preparing cordyceps and ginseng vinegar according to claim 1, characterized in that: In the step S5, the cordyceps and ginseng extracts used in the secondary fermentation are soaked in a 50-60° C. water bath for 2-4 hours, and the resulting liquid is filtered and added in an amount of 10-15% of the total amount of the fermentation liquid.
7. The method for preparing cordyceps ginseng vinegar according to claim 1, characterized in that: In step S6, the vinegar solution is concentrated to 60-80% of the original volume using a vacuum concentration device.
8. The method for preparing cordyceps and ginseng vinegar according to claim 1, characterized in that: In the step S7, the sugars added according to the requirements include white sugar, brown sugar or honey, and the added amount is controlled to be 1-5% of the total amount of the vinegar solution.
9. The method for preparing cordyceps and ginseng vinegar according to claim 1, characterized in that: In the step S8, the sterilization treatment adopts an instantaneous high temperature sterilization method, keeping the vinegar solution at 120° C. for 5-10 seconds and then rapidly cooling it to below 25° C.
10. The method for preparing cordyceps and ginseng vinegar according to claim 1, characterized in that: In the step S9, finished product testing includes acidity determination, microbial limit inspection, pesticide residue detection and heavy metal detection.