Study On Health Rice Wine And Culture Conditions Of Ganoderma Lucidum Using Rice Wine Lees

Low-Alcohol, nutritive, light, health and safety are the main development orientation of the health rice wine in the 21st century. Both Rhizoma polygonti and Ganoderma lucidm are herbs originated from food. In this paper, they were added to the rice wine, aiming at developling a health rice wine, which has the function of supplement the center and boost qi and strengthen the immune system.In order to improve the flavor of the rice wine and make the quality of different jobs stable, the saccharification ferments with high saccharifying power and suitable fermentation ability was selected. And then the saccharification temperature, saccharification ferments content, rice/water ratio, fermentation temperature and time were studied through single factor experiments. A kind of rice wine with good feels and 11.0% (v/v) alcohol content was obtained under the following conditions: saccharification ferments content 1%, saccharification temperature 26℃, rice/water ratio 1:1, fermentation temperature 26℃, fermentation time 2d. Lees is the staple byproduct of rice wine factories. At present, rice wine lees is mainly used as feed stuff for live stock, which restricts to increase the profits of rice wine factories. In this paper, protein and starch contents of rice wine lees were determined. They were 51.67%, 18.11%, respectively. On this ground, the culture conditions of Ganoderma lucidum using rice wine lees and suitable carbon source by liquid fermentation was investigated. According to the dry weight of mycelium, the yield of extracellular and endocellular polysaccharide, the optimal culture conditions were obtained through single factor and orthogonal experiments.The optimal medium is:rice wine lees(70% water content)5%, KH2PO4 0.1%, sucrose 5%, pH natural. The optimal culture conditions are as follows: fermentation temperature 26℃, fermentation time 5d, inoculation rate 10%. Under the optimal conditions, the dry weight of mycelium was about 17.04g/L, the content of extracellular polysaccharide was raised to 2.96g/L, and the endocellular polysaccharide in the dry weight of mycelium was up to 23.24%.On the basis of synergism and functional complement of rice,Rhizoma polygonti and Ganoderma lucidm , and their action on the microbes in the saccharification ferments the production process of the health rice wine was obtained though orthogonal experiments. First, 5g Rhizoma polygonti per 100g rice was added to the rice wine after 2d of the saccharification, and then 15% extract liquor extracted from Ganoderma lucidm fermentation broth was added at the end of the fermentation. Subsequently, 4% xylitol and 0.6% citric acid were added to improve the flavor. The product is pure, mild, and full of abundant nutriments. And its alcohol content is 9.0~10.0% (v/v), total acid is 7.0~8.0g/L, reducing sugar is 40.0~60.0g/L, total sugar is 110.0~130.0g/L, amino acid nitrogen is 500.0~600.0mg/L,polysaccharide is436.5 mg/L.Compared with other culture methods, using the rice wine lees to culture Ganoderma lucidm can get higher yield of extracellular and endocellular polysaccharide, and reduce the cost of the culture. Not only its economic and social efficiency have been improved, but also making the rice wine more nutritive by adding Ganoderma lucidm extract liquor to the rice wine.