A kind of Ganoderma ginkgo fruit wine and its preparation method

Abstract

The invention discloses a ganoderma lucidum-ginkgo fruit wine and a preparation method thereof, and the process relates to the field of biological engineering technology. The ganoderma lucidum-ginkgo fruit wine is prepared by taking ginkgo as main raw material and by adopting a solid fermentation technology and a wine-brewing process. The preparation method comprises the steps: cutting ginkgo into small lumps with the size of 3-5 mm, introducing a 5-30% ganoderma lucidum seed liquid after sterilization, carrying out sealed fermentation with a preservative film, adding cooked rice cooked from rice having the weight of 30-70% of the ganoderma lucidum fermentation product weight, distiller yeasts with the weight of 1-5% of the rice weight and water with the amount being 2-5 times the rice weight, and after fermenting at the temperature of 10-30 DEG C for 10-50 days, filtering and blending the fermentation liquid to obtain the ganoderma lucidum-ginkgo fruit wine. The alcoholic strength of the wine is 8-30%, the total flavone content is 1-15 mg / L, the ginkgolides content is 10-150 mg / L, the ganoderma triterpenes content is 50-500 mg / L, the protein content is 60-500 mg / L, the soluble sugar content is less than 2.0%, the polysaccharide content is 100-800 mg / L, and the saponin content is 20-500 mg / L. The wine has anti-oxidation and liver-protecting efficacies.

Description

technical field [0001] The invention relates to the technical field of bioengineering, in particular to a method and application for producing ginkgo ginkgo fruit wine by using ganoderma lucidum to transform ginkgo ginkgo fruit by solid fermentation technology, and undergoing two fermentations, filtering and blending. Background technique [0002] The main components of ginkgo biloba are protein, starch and fat, and it also contains flavonoids, terpenoids, ginkgolic acid, hydrogenated ginkgo acid, hydrogenated ginkgo acid, ginkgo alcohol, ginkgool and polysaccharides. Ancient books of traditional Chinese medicine in my country have always listed ginkgo as an important medicinal material. Ginkgo acid inhibits a variety of bacilli and skin fungi, and has different degrees of resistance to staphylococcus, streptococcus, diphtheria, anthrax bacillus, Bacillus subtilis, Escherichia coli, typhoid bacteria, etc. inhibitory effect. Ginkgo phenolic acid extracted from fresh ginkgo fr...

AI Technical Summary

Problems solved by technology

However, the wine prepared by these two methods, because the liquid fermentation is used in the biotransformation stage, the fermentation cost is high, easy to pollute, and the amount of transformed ginkgo is low