Method for preparing Cordyceps militaris ferment by two-stage fermentation and complex enzymatic hydrolysis

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.