Method for blending white spirit by using cordyceps militaris

Abstract

The method comprises the following steps: S1, cleaning and drying: firstly cleaning impurities on the surface of the cordyceps militaris, and then drying the cleaned cordyceps militaris; s2, sterilization treatment: sterilizing the dried cordyceps militaris, and killing bacteria on the cordyceps militaris; s3, cordycepin extraction: soaking the sterilized cordyceps militaris and the white spirit in an extraction container, and adjusting the soaking time and the alcohol concentration according to a cordycepin extraction efficiency formula. The cordyceps militaris wine has the advantage of high nutritional value, and solves the problems that effective components in cordyceps militaris are inconvenient to extract into the wine in the blending process of the existing wine, the cordyceps militaris is rich in various components beneficial to human bodies, such as cordycepin and adenosine, and if the components are not fully dissolved in the wine, the components cannot be fully dissolved in the wine. And the nutritional value of the final product is greatly reduced.

Description

Technical Field

[0001] The invention relates to the technical field of traditional Chinese medicines, in particular to a method for using Cordyceps militaris in the preparation of liquor. Background Art

[0002] Cordyceps militaris, also known as northern cordyceps or simply cordyceps, is a fungus that belongs to a different species from the traditional Chinese medicine Cordyceps sinensis, but both belong to the same genus, Cordyceps, in the family Clavicipitaceae. Its fruiting body typically emerges from the pupae of Lepidoptera insects. In nature, Cordyceps militaris infects its host and develops within the body, eventually forming an orange-yellow fruiting body from the pupal body. Due to its unique growth pattern and potential medicinal properties, Cordyceps militaris is used in traditional medicine.

[0003] The use of Cordyceps militaris in baijiu (white spirit) blends is primarily based on its potential health benefits and unique flavor. In Traditional Chinese Medicine (TCM), Cordyceps militaris is believed to possess numerous medicinal properties, including antioxidant, anti-fatigue, and immune-modulating properties. Its use in baijiu not only imparts certain health benefits but also adds a unique flavor and aroma.

[0004] From a practical application perspective, adding Cordyceps militaris to baijiu (white spirits) allows for the extraction of its active ingredients, including polysaccharides, nucleosides, and sterols, through soaking or distillation. These ingredients can impart a unique taste and aroma to baijiu, unlike traditional baijiu, satisfying consumer demand for innovative alcoholic beverages.

[0005] During the blending process of existing liquor, it is not convenient to extract the effective ingredients of Cordyceps militaris into the liquor. Cordyceps militaris is rich in various ingredients beneficial to the human body, such as cordycepin and adenosine. If these ingredients cannot be fully dissolved in the liquor, the nutritional value of the final product will be greatly reduced. Summary of the Invention

[0006] The present invention aims to provide a method for using Cordyceps militaris in the preparation of liquor, which has the advantage of high nutritional value and solves the problem that, during the existing liquor preparation process, it is inconvenient to extract the effective ingredients in Cordyceps militaris into the liquor. Cordyceps militaris is rich in multiple ingredients beneficial to the human body, such as cordycepin and adenosine. If these ingredients cannot be fully dissolved in the liquor, the nutritional value of the final product will be greatly reduced.

[0007] To achieve the above object, the present invention provides the following technical solution: a method for using Cordyceps militaris in liquor blending, comprising the following steps:

[0008] S1, cleaning and drying, first cleaning the impurities on the surface of Cordyceps militaris, and then drying the cleaned Cordyceps militaris;

[0009] S2, sterilization treatment, sterilizing the dried Cordyceps militaris to eliminate bacteria on the Cordyceps militaris;

[0010] S3, cordycepin extraction, placing the sterilized Cordyceps militaris and white wine into an extraction container for soaking, and adjusting the soaking time and alcohol concentration according to the cordycepin extraction efficiency formula;

[0011] S4, auxiliary extraction, during the soaking process, heating the liquor inside the container to 25°C, and then using an ultrasonic device to generate 28kHz ultrasonic waves, which are transmitted through the container into the liquor to assist in the extraction of Cordyceps militaris, thereby extracting cordycepin and nucleosides from the Cordyceps militaris;

[0012] S5. Filling: Fill the extracted liquor and Cordyceps militaris into a sterile container and seal the sterile container.

[0013] As a preferred method for using Cordyceps militaris for liquor blending of the present invention, when cleaning Cordyceps militaris in S1, the Cordyceps militaris is placed in an ultrasonic cleaning machine, the ultrasonic cleaning frequency is 40kHz, the cleaning water temperature is 25°C, and 0.1% citric acid solution is added to the water during the cleaning process. The cleaning is first performed for 3-5 minutes, and then the cleaning solution is replaced and washed again.

[0014] As a preferred method for using Cordyceps militaris for liquor blending of the present invention, when drying Cordyceps militaris in S1, Cordyceps militaris is first heated at 45°C and 20Pa using a vacuum machine, and dehydrated by low pressure and low temperature for 30-40 minutes, so that the moisture content of Cordyceps militaris is reduced to 18%, and then dried again by freeze drying, the freeze drying temperature is -35°C, the freezing time is 2-4 hours, and finally the moisture in Cordyceps militaris is slowly evaporated using low temperature and low pressure, so that the moisture content of Cordyceps militaris is finally reduced to less than 8%, while retaining more than 95% of cordycepin.

[0015] As the method for Cordyceps militaris of the present invention to be used for liquor blending, when Cordyceps militaris is sterilized in S2, Cordyceps militaris is placed in a sealed container, and then an ozone generator is turned on to start generating ozone, and ozone is injected into a sealed container so that ozone is fully in contact with Cordyceps militaris for 30-60min. After sterilization is completed, Cordyceps militaris is taken out and placed in an open container for 30-100min to degrade the ozone remaining on the surface of Cordyceps militaris.

[0016] As a preferred method for using Cordyceps militaris for liquor blending of the present invention, the formula for the cordycepin extraction rate in S3 is:

[0017] A=0.85×ln(t)+0.03×(T-20)-0.12×C;

[0018] A represents the cordycepin extraction rate, t represents time, T represents temperature, and C represents alcohol content.

[0019] As a preferred method for using Cordyceps militaris for liquor blending of the present invention, after the ultrasonic extraction in S4 for 10 minutes, the liquor is heated to 35° C., and a magnetic stirrer is simultaneously turned on to stir the liquor and Cordyceps militaris in the container to further extract the active ingredients in the Cordyceps militaris.

[0020] As a preferred method for using Cordyceps militaris for liquor blending of the present invention, after the Cordyceps militaris are extracted, the liquor and the Cordyceps militaris are placed in a filtering device, and the filtering device filters the liquor and the Cordyceps militaris through multiple layers of filter screens with different pore sizes to filter out the Cordyceps militaris residues in the liquor to obtain clarified liquor.

[0021] As a preferred method for using Cordyceps militaris for liquor blending of the present invention, after obtaining the clarified liquor, the alcohol concentration of the liquor is adjusted. When the alcohol concentration is too high, distilled water is added to the liquor. When the alcohol concentration is too low, only high-proof liquor can be added to the liquor.

[0022] As a preferred method for using Cordyceps militaris for blending liquor of the present invention, after the alcohol concentration is adjusted, oxygen in the liquor is removed by nitrogen replacement, and nitrogen is injected into the liquor.

[0023] As a preferred method for using Cordyceps militaris for liquor blending of the present invention, after nitrogen injection of the liquor is completed, the liquor is sampled and tested to detect the stability, aroma, color and taste of the liquor at different temperatures, and the alcohol content, total acid, total ester and microbial indicators are tested.

[0024] Compared with the prior art, the present invention has the following beneficial effects:

[0025] 1. The present invention quantitatively optimizes extraction parameters through a formula for cordycepin extraction rate to ensure efficient extraction of active ingredients such as cordycepin and adenosine. Under the action of 28kHz ultrasound, combined with 35°C temperature control and magnetic stirring, cell wall rupture is accelerated, the dissolution rate of cordycepin and nucleosides is increased, and a combined vacuum drying and freeze-drying process is used to reduce the moisture content of Cordyceps militaris to less than 8% while retaining more than 95% of cordycepin.

[0026] 2. The present invention sterilizes Cordyceps militaris through ozone for 30-60 minutes to avoid the destruction of cordycepin by high-temperature sterilization, and the ozone residue degrades naturally within 30-100 minutes to ensure safety. After filling into a sterile container, oxygen is removed by nitrogen replacement to inhibit oxidation reactions and microbial growth, thereby extending the shelf life of the product. A multi-layer filter is used to filter the residue to ensure the clarity of the wine while preventing impurities from affecting the taste and stability. Distilled water or high-proof liquor is added according to the test results to accurately control the alcohol content and balance the health care function and drinking experience of the medicinal wine. BRIEF DESCRIPTION OF THE DRAWINGS

[0027] Figure 1 It is a process flow chart of the present invention. DETAILED DESCRIPTION

[0028] See also Figure 1 The method for using Cordyceps militaris in liquor blending comprises the following steps:

[0029] S1, cleaning and drying, first cleaning the impurities on the surface of Cordyceps militaris, and then drying the cleaned Cordyceps militaris;

[0030] S2, sterilization treatment, sterilizing the dried Cordyceps militaris to eliminate bacteria on the Cordyceps militaris;

[0031] S3, cordycepin extraction, placing the sterilized Cordyceps militaris and white wine into an extraction container for soaking, and adjusting the soaking time and alcohol concentration according to the cordycepin extraction efficiency formula;

[0032] S4, auxiliary extraction, during the soaking process, heating the liquor inside the container to 25°C, and then using an ultrasonic device to generate 28kHz ultrasonic waves, which are transmitted through the container into the liquor to assist in the extraction of Cordyceps militaris, thereby extracting cordycepin and nucleosides from the Cordyceps militaris;

[0033] S5. Filling: Fill the extracted liquor and Cordyceps militaris into a sterile container and seal the sterile container.

[0034] Furthermore, when cleaning the Cordyceps militaris in S1, the Cordyceps militaris is placed in an ultrasonic cleaning machine, the ultrasonic cleaning frequency is 40kHz, the cleaning water temperature is 25°C, and 0.1% citric acid solution is added to the water during the cleaning process. The cleaning is first performed for 3-5 minutes, and then the cleaning solution is replaced and washed again.

[0035] Furthermore, when drying Cordyceps militaris in S1, Cordyceps militaris is first heated at 45°C and 20Pa using a vacuum machine, and dehydrated using low pressure and low temperature for 30-40 minutes, so that the moisture content of Cordyceps militaris is reduced to 18%. Then, it is dried again using freeze drying at a freeze drying temperature of -35°C and a freezing time of 2-4 hours. Finally, the moisture in Cordyceps militaris is slowly evaporated using low temperature and low pressure, ultimately reducing the moisture content of Cordyceps militaris to less than 8%, while retaining more than 95% of cordycepin.

[0036] Furthermore, when sterilizing Cordyceps militaris in S2, Cordyceps militaris is placed in a sealed container, and then the ozone generator is turned on to start generating ozone, and the ozone is injected into the sealed container so that the ozone is fully in contact with Cordyceps militaris for 30-60 minutes. After the sterilization is completed, the Cordyceps militaris is taken out and placed in an open container for 30-100 minutes to degrade the ozone remaining on the surface of the Cordyceps militaris.

[0037] Furthermore, the formula for the cordycepin extraction rate in S3 is:

[0038] A=0.85×ln(t)+0.03×(T-20)-0.12×C;

[0039] A represents the cordycepin extraction rate, t represents time, T represents temperature, and C represents alcohol content.

[0040] Furthermore, after 10 minutes of ultrasonic extraction in S4, the liquor was heated to 35°C, and a magnetic stirrer was simultaneously turned on to stir the liquor and Cordyceps militaris inside the container to further extract the active ingredients in Cordyceps militaris.

[0041] Furthermore, after the extraction of Cordyceps militaris is completed, the white wine and Cordyceps militaris are placed in a filtering device, which filters the white wine and Cordyceps militaris through multiple layers of filter screens with different pore sizes to filter out the Cordyceps militaris residues in the white wine to obtain clarified wine.

[0042] Furthermore, after obtaining the clarified liquor, the alcohol concentration of the liquor is adjusted. When the alcohol concentration is too high, distilled water is added to the liquor. When the alcohol concentration is too low, only high-proof liquor can be added to the liquor.

[0043] Furthermore, after the alcohol concentration is adjusted, the oxygen in the liquor is removed by nitrogen replacement, and nitrogen is injected into the liquor.

[0044] Furthermore, after the nitrogen injection of the liquor is completed, the liquor is sampled and tested to test the stability, aroma, color and taste of the liquor at different temperatures, and the alcohol content, total acid, total ester and microbial indicators are tested.

[0045] The extraction parameters are quantitatively optimized through the cordycepin extraction rate formula to ensure the efficient extraction of active ingredients such as cordycepin and adenosine. Under the action of 28kHz ultrasound, combined with 35°C temperature control and magnetic stirring, cell wall rupture is accelerated, and the dissolution rate of cordycepin and nucleosides is increased. A combined process of vacuum drying and freeze drying is used to reduce the moisture content of Cordyceps militaris to less than 8%, while retaining more than 95% of cordycepin.

[0046] Cordyceps militaris is sterilized by ozone for 30-60 minutes to avoid the destruction of cordycepin by high-temperature sterilization. The ozone residue is naturally degraded within 30-100 minutes to ensure safety. After filling into sterile containers, oxygen is removed by nitrogen replacement to inhibit oxidation reactions and microbial growth, extending the shelf life of the product. A multi-layer filter is used to filter the residue to ensure the clarity of the wine while preventing impurities from affecting the taste and stability. Distilled water or high-proof liquor is added according to the test results to accurately control the alcohol content and balance the health benefits of the medicinal wine with the drinking experience.

[0047] During the extraction process, the temperature is controlled at 25-35°C to prevent high temperatures from destroying the activity of cordycepin while preserving the natural aroma and nutrients of Cordyceps militaris. A 40kHz ultrasonic cleaner combined with citric acid solution is used to efficiently remove impurities without damaging the structure of the Cordyceps militaris. Alcohol content, total acidity, total esters, microbial indicators, and stability are tested to ensure that each batch of product meets quality standards.

[0048] The above are only preferred embodiments of the present invention and are not intended to limit the present invention. Any modifications, equivalent substitutions and improvements made within the spirit and principles of the present invention should be included in the scope of protection of the present invention.

Claims

1. A method for using Cordyceps militaris in liquor blending, characterized in that: The following steps are involved: S1, cleaning and drying, first cleaning the impurities on the surface of Cordyceps militaris, and then drying the cleaned Cordyceps militaris; S2, sterilization treatment, sterilizing the dried Cordyceps militaris to eliminate bacteria on the Cordyceps militaris; S3, cordycepin extraction, placing the sterilized Cordyceps militaris and white wine into an extraction container for soaking, and adjusting the soaking time and alcohol concentration according to the cordycepin extraction efficiency formula; S4, auxiliary extraction, during the soaking process, heating the liquor inside the container to 25°C, and then using an ultrasonic device to generate 28kHz ultrasonic waves, which are transmitted through the container into the liquor to assist in the extraction of Cordyceps militaris, thereby extracting cordycepin and nucleosides from the Cordyceps militaris; S5. Filling: Fill the extracted liquor and Cordyceps militaris into a sterile container and seal the sterile container.

2. The method for using Cordyceps militaris in liquor blending according to claim 1, wherein: When cleaning Cordyceps militaris in S1, Cordyceps militaris is placed in an ultrasonic cleaning machine with an ultrasonic cleaning frequency of 40kHz and a water temperature of 25°C. During the cleaning process, 0.1% citric acid solution is added to the water for 3-5 minutes, and then the cleaning solution is replaced and washed again.

3. The method for using Cordyceps militaris in liquor blending according to claim 2, wherein: When drying Cordyceps militaris in S1, Cordyceps militaris is first heated at 45°C and 20Pa using a vacuum machine, and dehydrated by low pressure and low temperature for 30-40 minutes to reduce the moisture content of Cordyceps militaris to 18%. Then, freeze drying is used to dry it again, the freeze drying temperature is -35°C, and the freezing time is 2-4 hours. Finally, the moisture in Cordyceps militaris is slowly evaporated using low temperature and low pressure, and finally the moisture content of Cordyceps militaris is reduced to less than 8%, while retaining more than 95% of cordycepin.

4. The method for using Cordyceps militaris in liquor blending according to claim 3, wherein: When Cordyceps militaris is sterilized in the S2, Cordyceps militaris is placed in a sealed container, then an ozone generator is opened to start generating ozone, and ozone is injected into a sealed container so that ozone is fully contacted with Cordyceps militaris for 30-60min. Cordyceps militaris is taken out after sterilization is completed, and is placed in an open container, and is placed for 30-100min to degrade the ozone remaining on the surface of Cordyceps militaris.

5. The method for using Cordyceps militaris in liquor blending according to claim 4, characterized in that: The formula for the cordycepin extraction rate in S3 is: A=0.85×ln(t)+0.03×(T-20)-0.12×C; A represents the cordycepin extraction rate, t represents time, T represents temperature, and C represents alcohol content.

6. The method for using Cordyceps militaris in liquor blending according to claim 5, characterized in that: After the ultrasonic extraction in S4 for 10 minutes, the liquor is heated to 35° C., and a magnetic stirrer is simultaneously turned on to stir the liquor and Cordyceps militaris in the container to further extract the active ingredients in Cordyceps militaris.

7. The method for using Cordyceps militaris in liquor blending according to claim 6, characterized in that: After the extraction of Cordyceps militaris is completed, the white wine and Cordyceps militaris are placed in a filtering device. The filtering device filters the white wine and Cordyceps militaris through multiple layers of filter screens with different pore sizes to filter out the Cordyceps militaris residue in the white wine to obtain clarified wine.

8. The method for using Cordyceps militaris in liquor blending according to claim 7, characterized in that: After obtaining the clarified liquor, the alcohol concentration of the liquor is adjusted. When the alcohol concentration is too high, distilled water is added to the liquor. When the alcohol concentration is too low, only high-proof liquor can be added to the liquor.

9. The method for using Cordyceps militaris in liquor blending according to claim 8, characterized in that: After the alcohol concentration is adjusted, the oxygen in the liquor is removed through nitrogen replacement, and nitrogen is injected into the liquor.

10. The method for using Cordyceps militaris in liquor blending according to claim 9, characterized in that: After the nitrogen injection of the liquor is completed, the liquor is sampled and tested to test the stability, aroma, color and taste of the liquor at different temperatures, and the alcohol content, total acid, total ester and microbial indicators are tested.

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