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Brewage method of Chinese caterpillar fungus health-care yellow rice wine

A technology of rice wine and Cordyceps, which is applied in the brewing field of Cordyceps health-care rice wine, can solve the problems of easy precipitation and low functionality, and achieve the effect of good taste

Active Publication Date: 2013-06-05
ZHEJIANG UNIV OF TECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0008] In order to obtain Cordyceps rice wine with high nutritional and medicinal value, and to overcome the shortcomings of traditional rice wine such as low functionality and the existing Cordyceps rice wine that is easy to precipitate, the present invention provides a rice wine with good functionality, clear and stable wine body, and good taste brewing method

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0026] Example 1: Preparation of saccharified koji with Cordyceps sinensis as saccharifying agent

[0027] Proceed as follows:

[0028] 1) Soak rice: select glutinous rice, soak in water, add water about 8cm above the rice layer, soak for 3 days at 20~25℃;

[0029] 2) Washing and showering: Rinse the soaked glutinous rice with clean water, drain and set aside;

[0030] 3) Steaming: Wrap the soaked glutinous rice with gauze, and fumigate in a steamer for about 15 minutes until cooked;

[0031] 4) Spreading the rice: cool the steamed rice to 30°C by cooling down;

[0032] 5) Add 100mL of Cordyceps sinensis seed solution to 1kg of cooled rice, add 1.2kg of water, stir well, and send it to the koji room for incubation at 25-28°C. When the temperature rises to 38°C, turn the koji and control the temperature When the temperature does not exceed 38°C, Cordyceps rice (saccharified koji) can be obtained.

[0033] Cordyceps sinensis seed culture: the mother species on the prepared sla...

Embodiment 2

[0034] Example 2: Brewing of Cordyceps Rice Wine Rich in Cordycepin

[0035] Proceed as follows:

[0036] 1) Soak rice: select glutinous rice, soak in water, add water about 10cm above the rice layer, soak at 20~25℃ for 4 days;

[0037] 2) Washing and showering: Rinse the soaked glutinous rice with clean water, drain and set aside;

[0038] 3) Steaming: Wrap the soaked glutinous rice with gauze, and fumigate in a steamer for about 15 minutes until cooked;

[0039] 4) Spread the rice: Cool the steamed rice to 28~30℃ by cooling down;

[0040] 5) Distiller's koji cultivation: add 500mL of Cordyceps sinensis seed solution (same as in Example 1) to 5kg of cooled rice, add 6kg of water, stir well, incubate at 25-28°C, turn over when the temperature rises to 38°C koji, control the temperature not to exceed 38 ℃, that is, Cordyceps rice (saccharified koji);

[0041] 6) Falling altar fermentation: Add 0.15kg of the saccharification koji prepared in 5) into a clean and disinfected a...

Embodiment 3

[0045] Example 3: Brewing of Cordyceps Rice Wine Rich in Cordycepin

[0046] Proceed as follows:

[0047] The saccharified koji is 0.20kg, and other conditions are as in Example 2. The Cordyceps health-care rice wine containing 3.76 μg / mL of cordycepin and 23.29 mg / L of cordycepin adenosine was obtained.

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Abstract

The invention provides a brewage method of a Chinese caterpillar fungus health-care yellow rice wine. The yellow rice wine is brewed with a saccharification agent of Chinese caterpillar fungus rice produced with Chinese caterpillar fungus as a raw material. The brewage method comprises the steps such as rice soaking, elution and rinsing, steaming, rice paving, distiller's yeast culturing, jar fermentation, pressing, blending, pottery jar aging, and the like. Compared with other health-care yellow rice wine, cordycepin, adenosine, and cordyceps polysaccharide in the yellow rice wine obtained in the invention are metabolites of the saccharification and fermentation agent Chinese caterpillar fungus. Compared with existing Chinese caterpillar fungus health-care yellow rice wine, Chinese caterpillar fungus is adopted as the saccharification and fermentation agent in the invention. Therefore, in the respect of cost, the method provided by the invention is better than yellow rice wine fermentation methods in which Chinese caterpillar fungus fruiting body and Chinese caterpillar fungus mycelium are adopted as additives. According to existing patents, Chinese caterpillar fungus mycelium is commonly adopted as an additive. The Chinese caterpillar fungus mycelium has a main content of protein whose odor can easily deteriorate the taste of wine. With the method provided by the invention, the obtained yellow rice wine has good taste.

Description

(1) Technical field [0001] The invention relates to a brewing method of Chinese caterpillar fungus health-care rice wine. (2) Background technology [0002] Yellow rice wine, also known as old wine, is a national specialty of my country. It has been recorded in writing for more than 2,500 years and enjoys a high reputation both at home and abroad. Due to its low alcohol content and low food consumption, rice wine is rich in various amino acids, proteins, vitamins and mineral elements beneficial to the human body. Efficacy, in line with the trend of the development of the world's drinking wine, which is listed as one of the key support and development of drinking wine by the country. Shaoxing rice wine is the essence of our province, with a mellow taste and a good reputation at home and abroad. The health function of Cordyceps has been widely recognized, and the development of Cordyceps products in Zhejiang Province is also in a leading position, but the development of Cord...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12G3/02
Inventor 杨胜利陈雪松
Owner ZHEJIANG UNIV OF TECH
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