CN101113398B - Pine mushroom wine and preparation process thereof - Google Patents
Pine mushroom wine and preparation process thereof Download PDFInfo
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- CN101113398B CN101113398B CN2007100925619A CN200710092561A CN101113398B CN 101113398 B CN101113398 B CN 101113398B CN 2007100925619 A CN2007100925619 A CN 2007100925619A CN 200710092561 A CN200710092561 A CN 200710092561A CN 101113398 B CN101113398 B CN 101113398B
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Abstract
The invention relates to a wine soaked with medicinal materials, in particular to matsutake wine and a preparation method thereof. The matsutake wine of the invention is made by soaking a group of compounds in 58-degree to 62-degree pure kernel distilled spirit, wherein, the dosage of the compounds is 2 percent -8 percent of the weight of the pure kernel distilled spirit when soaking and the compounds consist of the substances by weight of: 50-70 portions of matsutake, 10-20 portions of medlar, 10-25 portions of jujube, 5-20 portions of cured raisin and 10-20 portions of rock candy. The matsutake used in the invention contains a plurality of amino acids needed by human body, accounting for 37.53 percent of the total weight of the matsutake, and abundant vitamins B1, B2, C and Pc, and anticancer and antinuclear radiation medicine components, thereby having the effects of nourishing yin and strengthening yang, building up a health body, being beneficial to intestines and stomach, deworming and alleviating pain and regulating qi-flowing for eliminating phlegm.
Description
Technical field
The present invention relates to soak the wine of medicinal material, be specifically related to a kind of wine that soaked the composition of forming by materials such as matsutakes.
Background technology
Matsutake is famous edible mushrooms, belongs to the Tricholomataceae class, is born in pine, the oakery on the ground all living creatures summer and autumn, grows thickly or scattered, is referred to as " king of mushroom " in Japan.The World War II Hiroshima,Japan by U.S.'s atomic bombing after, matsutake is unique plant that survives.In Japan ancient times, matsutake is one of treasure of paying tribute to noble, Mikado of common people.
Summary of the invention
The purpose of this invention is to provide a kind of matsutake wine and preparation technology thereof.Matsutake wine of the present invention soaks one group of composition by 58～62 brewing grains white spirits of spending and forms, when soaking, the consumption of described composition is 2%～8% of a brewing grains white spirit weight, the mixture that described composition is made up of following substances in parts by weight: 50～70 parts of matsutakes, 10～20 parts of matrimony vines, 10～25 parts in date, 5～20 parts of raisin, 10～20 parts in rock sugar.
In order better to realize the present invention:
The preferred pure high grain base liquor of described brewing grains white spirit;
The consumption of described composition preferably brewing grains white spirit weight 5%;
The mixture that can the be preferred following substances in parts by weight of described composition is formed: 55 parts of matsutakes, 15 parts of matrimony vines, 10 parts in date, 10 parts of raisin, 10 parts in rock sugar;
Described composition also can be preferred the mixture formed of following substances in parts by weight: 60 parts of matsutakes, 10 parts of matrimony vines, 15 parts in date, 5 parts of raisin, 10 parts in rock sugar.
The preparation technology of matsutake wine of the present invention may further comprise the steps:
(1) in weight part, takes off one group of composition of row: 50～70 parts of matsutakes, 10～20 parts of matrimony vines, 10～25 parts in date, 5～20 parts of raisin, 10～20 parts in rock sugar;
(2) the described composition of step (1) is soaked in the brewing grains white spirit of 58～62 degree, the composition consumption is 2%～8% of a liquor weight; Sealing is soaked more than 30 days promptly.
For better realization the present invention, institute's step (2) is further comprising the steps of afterwards: the liquor that step (2) is soaked the back gained with pure water is diluted to 38 degree;
In the described step (2) the composition consumption preferably liquor weight 5%.
Contain the multiple amino acids of needed by human in the used matsutake of the present invention, amino acid accounts for 37.53% of mushroom body gross weight.The mushroom body hypertrophy of matsutake, fine and tender taste, aromatic flavour, and contain abundant VITMAIN B1, B2, vitamins C and vitamin P C and pharmaceutical cpd anticancer, anti-nuclear radiation.Have nourishing and strengthening vital, improve the health, effect such as useful stomach, expelling parasite pain relieving, activating QI to eliminate phlegm.Modern medicine proves: matsutake also has the special role of treatment diabetes, anticancer, anti-nuclear radiation.
Embodiment
Below enumerate particular embodiments of the invention, understand the present invention to help further, but the scope of embodiments of the present invention is not limited in this.
Embodiment 1 matsutake wine of the present invention and preparation technology thereof
(1) in weight part, takes off one group of composition of row: 50～70 parts of matsutakes, 10～20 parts of matrimony vines, 10～25 parts in date, 5～20 parts of raisin, 10～20 parts in rock sugar;
(2) the described composition of step (1) is soaked in the brewing grains white spirit of 58～62 degree, the composition consumption is 2%～8% of a liquor weight; Sealing is soaked more than 30 days promptly.
Embodiment 2 matsutake wine of the present invention and preparation technologies thereof
(1) in weight part, takes off one group of composition of row: matsutake 55 grams, matrimony vine 15 grams, date 10 grams, raisin 10 grams, rock sugar 10 grams;
(2) the described composition of step (1) is soaked in the pure high grain base wine of 2000 grams, 60 degree, sealing is soaked 30 days promptly.
Embodiment 2 matsutake wine of the present invention and preparation technologies thereof
(1) in weight part, takes off one group of composition of row: 60 parts of grams of matsutake, matrimony vine 10 grams, date 15 grams, raisin 5 grams, rock sugar 10 grams;
(2) the described composition of step (1) is soaked in the pure corn-based liquor of 60 degree, the composition consumption is 5% of a liquor weight; Sealing was soaked 60 days;
(3) liquor that step (2) is soaked the back gained with pure water is diluted to 38 degree.
Embodiment 3 matsutake wine of the present invention and preparation technologies thereof
(1) in weight part, takes off one group of composition of row: matsutake 55 grams, matrimony vine 15 grams, date 13 grams, raisin 7 grams, rock sugar 10 grams;
(2) the described composition of step (1) is soaked in the brewing grains white spirit of 60 degree, the composition consumption is 5% of a liquor weight; Sealing was soaked 60 days;
(3) liquor that step (2) is soaked the back gained with pure water is diluted to 38 degree.
Embodiment 4 matsutake wine of the present invention and preparation technologies thereof
(1) in weight part, takes off one group of composition of row: matsutake 60 grams, matrimony vine 5 grams, date 15 grams, raisin 10 grams, rock sugar 10 grams;
(2) the described composition of step (1) is soaked in the pure high grain base liquor of 60 degree, the composition consumption is 5% of a liquor weight; Sealing was soaked 60 days;
(3) liquor that step (2) is soaked the back gained with pure water is diluted to 38 degree.
Embodiment 5 matsutake wine of the present invention and preparation technologies thereof
(1) in weight part, takes off one group of composition of row: matsutake 50 grams, matrimony vine 10 grams, date 10 grams, raisin 5 grams, rock sugar 10 grams;
(2) the described composition of step (1) is soaked in the pure high grain base wine of 58 degree, the composition consumption is 2% of a liquor weight; Sealing is soaked 90 days promptly.
Embodiment 6 matsutake wine of the present invention and preparation technologies thereof
(1) in weight part, takes off one group of composition of row: matsutake 70 grams, matrimony vine 20 grams, date 25 grams, raisin 20 grams, white sugar 20 grams;
(2) the described composition of step (1) is soaked in the pure corn-based liquor of 62 degree, the composition consumption is 8% of a liquor weight; Sealing was soaked 45 days;
(3) liquor that step (2) is soaked the back gained with pure water is diluted to 38 degree.
Claims (7)
1. matsutake wine, soaking one group of composition by 58～62 brewing grains white spirits of spending forms, it is characterized in that, when soaking, the consumption of described composition is 2%～8% of a brewing grains white spirit weight, the mixture that described composition is made up of following substances in parts by weight: 50～70 parts of matsutakes, 10～20 parts of matrimony vines, 10～25 parts in date, 5～20 parts of raisin, 10～20 parts in rock sugar.
2. matsutake wine according to claim 1 is characterized in that, the consumption of described composition is 5% of a brewing grains white spirit weight.
3. matsutake wine according to claim 1 and 2 is characterized in that, the mixture that described composition is made up of following substances in parts by weight: 55 parts of matsutakes, 15 parts of matrimony vines, 10 parts in date, 10 parts of raisin, 10 parts in rock sugar.
4. matsutake wine according to claim 1 and 2 is characterized in that, the mixture that described composition is made up of following substances in parts by weight: 60 parts of matsutakes, 10 parts of matrimony vines, 15 parts in date, 5 parts of raisin, 10 parts in rock sugar.
5. the preparation technology of the described matsutake wine of claim 1 is characterized in that, may further comprise the steps:
(1) in weight part, takes off one group of composition of row: 50～70 parts of matsutakes, 10～20 parts of matrimony vines, 10～25 parts in date, 5～20 parts of raisin, 10～20 parts in rock sugar;
(2) the described composition of step (1) is soaked in the brewing grains white spirit of 58～62 degree, the composition consumption is 2%～8% of a liquor weight; Sealing is soaked more than 30 days promptly.
6. the preparation technology of matsutake wine according to claim 5 is characterized in that, and is further comprising the steps of afterwards in described step (2): the liquor that step (2) is soaked the back gained with pure water is diluted to 38 degree.
7. the preparation technology of matsutake wine according to claim 5 is characterized in that, the composition consumption is 5% of a liquor weight in the described step (2).
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2007100925619A CN101113398B (en) | 2007-08-08 | 2007-08-08 | Pine mushroom wine and preparation process thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2007100925619A CN101113398B (en) | 2007-08-08 | 2007-08-08 | Pine mushroom wine and preparation process thereof |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN101113398A CN101113398A (en) | 2008-01-30 |
| CN101113398B true CN101113398B (en) | 2011-08-10 |
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| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN2007100925619A Expired - Fee Related CN101113398B (en) | 2007-08-08 | 2007-08-08 | Pine mushroom wine and preparation process thereof |
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Families Citing this family (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103805486A (en) * | 2014-03-07 | 2014-05-21 | 南华县咪依噜天然食品开发有限责任公司 | Freeze-dried tricholoma matsutake wine |
| CN106520478A (en) * | 2016-12-10 | 2017-03-22 | 成都鼎信致远科技有限公司 | Matsutake multiple-penis wine and preparation method thereof |
Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1086721A (en) * | 1992-11-09 | 1994-05-18 | 杨玲华 | Series beverage by Tricholoma matsutake (lto et lmai) Singer and fructus lycii extracted solution manufacturing |
| CN1113947A (en) * | 1994-05-25 | 1995-12-27 | 耿正祥 | Lacebark pine fungus wine and its preparation |
| CN1239674A (en) * | 1999-06-29 | 1999-12-29 | 张家宝 | Nutrient liquid with health care function on prostate |
| KR100658430B1 (en) * | 2006-05-15 | 2006-12-15 | 김광희 | Song-i mushroom wine and the manufacturing method |
-
2007
- 2007-08-08 CN CN2007100925619A patent/CN101113398B/en not_active Expired - Fee Related
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1086721A (en) * | 1992-11-09 | 1994-05-18 | 杨玲华 | Series beverage by Tricholoma matsutake (lto et lmai) Singer and fructus lycii extracted solution manufacturing |
| CN1113947A (en) * | 1994-05-25 | 1995-12-27 | 耿正祥 | Lacebark pine fungus wine and its preparation |
| CN1239674A (en) * | 1999-06-29 | 1999-12-29 | 张家宝 | Nutrient liquid with health care function on prostate |
| KR100658430B1 (en) * | 2006-05-15 | 2006-12-15 | 김광희 | Song-i mushroom wine and the manufacturing method |
Non-Patent Citations (2)
| Title |
|---|
| 陈荣民等.松茸养生酒的制造.中国林副特产 1.1999,(1),40-41. |
| 陈荣民等.松茸养生酒的制造.中国林副特产 1.1999,(1),40-41. * |
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| CN101113398A (en) | 2008-01-30 |
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