| CPC A23L 2/84 (2013.01) | 18 Claims |
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1. A method for preparing Cordyceps militaris ferment by two-stage fermentation and complex enzymatic hydrolysis, comprising the following steps:
(1) preparation of a Cordyceps militaris powder and a Cordyceps militaris slurry: obtaining a dry sample of Cordyceps militaris, and then removing impurities from the dry sample of Cordyceps militaris; after removing the impurities from the dry sample of Cordyceps militaris, pulverizing Cordyceps militaris with a high-speed pulverizer at a motor speed of 34,000 r/min, and screening with a 100-mesh sieve to obtain the Cordyceps militaris powder; dissolving the Cordyceps militaris powder with water at a mass ratio of 1:(10-15), and intermittently stirring for 1-2 min with a high-speed homogenizer at a speed of 3,000-3,600 r/min to achieve uniform mixing and obtain the Cordyceps militaris slurry;
(2) preparation of a Cordyceps militaris fermentation substrate: wherein based on a total mass of the Cordyceps militaris fermentation substrate, 30-40% of the total mass is the Cordyceps militaris slurry obtained in Step (1), 10-20% of the total mass is brown sugar as a carbon source for fermentation, and the rest being distilled water; and performing pasteurization treatment on the prepared Cordyceps militaris fermentation substrate;
(3) lactic acid bacteria fermentation in combination with complex enzymatic hydrolysis: cooling the pasteurized Cordyceps militaris fermentation substrate to 40-45° C., and adjusting the pH to 4.80-5.00 using a citric acid solution; wherein based on the total mass of the Cordyceps militaris fermentation substrate, adding 0.4-0.6% cellulase and 0.4-0.6% pectinase; inoculating 0.1-0.2% lactic acid bacteria on the fermentation substrate, and performing complex enzymatic hydrolysis and lactic acid bacteria fermentation at the same time at 40-45° C. for 36-48 h; and then inactivating the enzymes for 5-10 min in a water bath at 85-90° C. to obtain a fermentation broth;
(4) fruit wine yeast fermentation: cooling the fermentation broth obtained in Step (3) to 28-32° C., then inoculating 0.10-0.15% (w/w) of fruit wine yeast, and fermenting for 6-18 h at a constant temperature of 26-30° C.;
(5) centrifugation: centrifuging the Cordyceps militaris fermentation broth subjected to two-stage fermentation by the lactic acid bacteria and the fruit wine yeast for 10 min at 4,200 r/min, and then filtering to obtain a clear liquid;
(6) formulation: adding a stabilizer into the clear liquid obtained by the centrifugation of Step (5); and
(7) sterilization and filling: sterilizing the formulated fermentation broth for 5-10 min at 95-100° C., cooling to 85-90° C., and filling in a pre-sterilized glass bottle while the fermentation broth is hot to obtain a Cordyceps militaris ferment product.
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