Abstract:

Taking medium residue after harvesting fruiting bodies of Cordyceps militaris as raw material, a health vinegar was produced by the steps of extraction and fermentation, and the nutritional components in vinegar product were determined and analyzed. The results indicated that compared with traditional acetic acid fermentation process, this process is more suitable for the physical and chemical properties of the waste medium residue of Cordyceps militaris, and the period is shorten to 25 d without the alcohol fermentation procedure. The product not only has good flavor of fermented acetic acid, but also has many kinds of amino acids and unique nutritional and biologically active components of Cordyceps militaris, such as cordycepic acid and cordycepin, etc. The product is very worth developing and utilizing due to its rich nutrition and good taste.

Key words: Cordyceps militaris, vinegar, fermentation