CN101307280B - Tremella polysaccharide yellow wine and method for preparing same - Google Patents
Tremella polysaccharide yellow wine and method for preparing same Download PDFInfo
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- CN101307280B CN101307280B CN2008100713855A CN200810071385A CN101307280B CN 101307280 B CN101307280 B CN 101307280B CN 2008100713855 A CN2008100713855 A CN 2008100713855A CN 200810071385 A CN200810071385 A CN 200810071385A CN 101307280 B CN101307280 B CN 101307280B
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Abstract
The present invention provides tremella polysaccharides yellow wine and a method for preparing the same. The tremella polysaccharides yellow wine is prepared from tremella polysaccharides which is one of raw materials, together with glutinous rice, red distiller yeasts, mineral water or aged alcohol by nature fermentation of red distiller yeast. The preparing method combines beneficial ingredients of the tremella polysaccharides and beneficial ingredient of the yellow wine. Further, the preparing method is scientific, reasonable, and strong in operability. The prepared tremella polysaccharides yellow wine has good smell, sweet and thick flavor, high nutritive value and low alcohol content. The yellow wine has prominent health care effect for human body, and has prominent economic benefits and social benefits.
Description
Technical field
The invention belongs to the food mfg field, more specifically relate to a kind of tremella polysaccharide yellow wine and preparation method thereof.
Background technology
Along with improving constantly of people's living standard, people not only pursue spirits culture to drinking, the nutritive value of more exquisite its wine, yellow rice wine is one of the most ancient in the world alcoholic drink, protein in the yellow rice wine be in the wine, contain higher functional oligose, abundant inorganic salt and trace element, vitamin contents is considered to a kind of new protective foods source than beer and grape wine height.Its nutritive value has surpassed the beer of the title that " liquid bread " arranged and nutritious grape wine.At present, also there is white fungus wine to occur, white fungus, white sugar steeped in the liquor through simply immersing form, just comprised limited white fungus composition in the wine composition of this kind white fungus wine, beneficiating ingredient in the white fungus can not be utilized fully, and adopt liquor to belong to the wine of high alcohol content (spirituosity 18～40%), be different from yellow rice wine, beer and fruit wine, except sodium, copper, the zinc that contains minute quantity, contain VITAMIN and calcium, phosphorus, iron etc. hardly, what contained only is water and ethanol (alcohol), therefore is not suitable for the volume long-term drinking.
Summary of the invention
The invention provides a kind of tremella polysaccharide yellow wine and preparation method thereof, this tremella polysaccharide yellow wine adopts tremella polysaccharide as one of raw material, the tremella polysaccharide yellow wine that is prepared into other raw material co-fermentation, the beneficiating ingredient of tremella polysaccharide and the beneficiating ingredient of yellow rice wine are fully combined, human body had remarkable health care, and the preparation method is scientific and reasonable, and is workable, has remarkable economic efficiency and social benefit.
Tremella polysaccharide yellow wine of the present invention is characterized in that: the raw material of described tremella polysaccharide yellow wine is: according to weight percent:
Glutinous rice: 40～50%
Red colouring agent for food, also used as a Chinese medicine: 4～6%
Tremella polysaccharide: 4～10%
Mineral water or aging wine: 40～50%
The preparation method of tremella polysaccharide yellow wine of the present invention is characterized in that: the step of described preparation is:
1) glutinous rice is handled: quality glutinous rice through eluriating, was soaked 8-10 hour with cold water, drain the back and go up pot and steam to ninety percent ripe in fire; It is outer hard interior soft, no sandwich to require rice to steam, and loosens and does not stick with paste, and well-done evenly pot cover is not lifted in ripe back not horse back, takes the dish out of the pot when putting glutinous rice to fast cold in pot again, after taking the dish out of the pot it is broken up the stand dish and dries in the air to below 28 ℃;
2) prior fermentation: according to described weight percent: will be in tremella polysaccharide, high-quality red colouring agent for food, also used as a Chinese medicine, water or the aging wine cylinder of falling people with steam good rice and stir, sealing places under the room temperature summer, need 20～25 ℃ of controlled temperature winter, fermented 40～50 days;
3) squeezing: will pack in the squeezing machine wine liquid of squeezing out into through the material of prior fermentation;
4) fry in shallow oil wine: the wine liquid that squeezes out is put the sterilization of people's steamer internal heating, and kettle temperature is controlled at 86～88 ℃, promptly stops heating;
5) filter: with filter cloth the wine liquid that steamed is filtered, filtrate is received and kept;
6) ageing is stored: in the container of filtrate threading through sterilizing, and the sealing ageing, digestion time is more than 1 year; Promptly be prepared into described tremella polysaccharide yellow wine.
Remarkable advantage of the present invention is:
1) tremella polysaccharide yellow wine of the present invention adopts tremella polysaccharide as one of raw material, the tremella polysaccharide yellow wine that is prepared into other raw material co-fermentation, fully with rich in amino acid in the yellow rice wine, easily by the nutritive substance of human consumption, vitamin B group, having of various trace elements such as zinc and tremella polysaccharide is antitumor, anti-hepatitis and sudden change, lowering blood glucose, short interferon inducted, promote the beneficiating ingredient of the effect that the marrow hemopoiesis function improves fully to combine, drink in right amount for a long time and can lead to bent arteries and veins, thick stomach, profit skin, support temper, hold up liver, tonifying kidney and benefiting sperm, remove the wind therapeutic method to keep the adverse qi flowing downward etc.Modern study shows, the tremella polysaccharide that extracts from Tremella fructification has antitumor, anti-hepatitis and sudden change, lowering blood glucose, short interferon inducted, promote the effect that the marrow hemopoiesis function improves, the physiological function of tremella polysaccharide and biological activity are through having that modern science experiment is confirmed: increase the effects such as synthetic and fat-reducing of immunity of organism, antitumor, antiulcer agent, anticoagulation, prevention of brain thrombus, lipopenicillinase, hypoglycemic, promotion body protein, human body is had remarkable health care.
2) tremella polysaccharide of the present invention is the functional biological effective active matter of white fungus, be to be raw material with the high-quality white fungus, utilize modern biotechnology, adopt the refining extract that forms of extracting method of advanced production technique and science, it mainly is divided into acid heteroglycan, neutral heteropolysaccharide., cell wall polysaccharide, exocellular polysaccharide and acidic oligomer sugar five classes, and human body is had important health-care effect.
3) the present invention adopts unique preparation process, with tremella polysaccharide and glutinous rice, red colouring agent for food, also used as a Chinese medicine, mineral water or aging wine ferment together, make the beneficiating ingredient of tremella polysaccharide fully be combined in the wine, reach to greatest extent and utilize, and tremella polysaccharide yellow wine of the present invention adopts traditional red colouring agent for food, also used as a Chinese medicine spontaneous fermentation making method, the All Pure Nature raw material, fragrance and sweet mellow local flavor with strong fragrant fragrance, make it to become the high low alcohol beverage of nutritive value, the preparation method is scientific and reasonable, workable, marketing has a extensive future, and has remarkable economic efficiency and social benefit.
Embodiment
Raw material is: according to weight percent:
Glutinous rice: 40～50%
Red colouring agent for food, also used as a Chinese medicine: 4～6%
Tremella polysaccharide: 4～10%
Mineral water or aging wine: 40～50%
The preparation method of tremella polysaccharide is: the dry product white fungus of learning from else's experience selected, and decon and pallet, after crushed, the weight concentration that adds 10～20 times of amounts of white fungus weight is 50% aqueous ethanolic solution, the preliminary post-heating that stirs makes solution temperature remain on 50～55 ℃, stirs 3～5 hours, be cooled to room temperature, coarse filtration, ethanol is reclaimed in smart filter, be evaporated to the flowing soaking paste tremella polysaccharide, or be spray dried to Powdered tremella polysaccharide; The condition of described concentrating under reduced pressure is: vacuum tightness 0.05～0.1MPa, 50～80 ℃ of temperature; Described spray-dired condition is: import and export are 160～180 ℃,, pressure-controlling 0.3～0.8MPa, feed liquid flow 1.5～2.0cm
3/ s.
The preparation method's of tremella polysaccharide yellow wine step is:
1) glutinous rice is handled: quality glutinous rice through eluriating, was soaked 8-10 hour with cold water, drain the back and go up pot and steam to ninety percent ripe in fire; It is outer hard interior soft, no sandwich to require rice to steam, and loosens and does not stick with paste, and well-done evenly pot cover is not lifted in ripe back not horse back, takes the dish out of the pot when putting glutinous rice to fast cold in pot again, after taking the dish out of the pot it is broken up the stand dish and dries in the air to below 28 ℃;
2) prior fermentation: according to described weight percent: will be in tremella polysaccharide, high-quality red colouring agent for food, also used as a Chinese medicine, water or the aging wine cylinder of falling people with steam good rice and stir, sealing places under the room temperature summer, need 20～25 ℃ of controlled temperature winter, fermented 40～50 days;
3) squeezing: will pack in the squeezing machine wine liquid of squeezing out into through the material of prior fermentation;
4) fry in shallow oil wine: the wine liquid that squeezes out is put the sterilization of people's steamer internal heating, and kettle temperature is controlled at 86～88 ℃, promptly stops heating;
5) filter: with filter cloth the wine liquid that steamed is filtered, filtrate is received and kept;
6) ageing is stored: in the container of filtrate threading through sterilizing, and the sealing ageing, digestion time is more than 1 year; Promptly be prepared into described tremella polysaccharide yellow wine.
More than the tremella polysaccharide yellow wine of preparation is made finished product through can.
The prior fermentation temperature is controlled at 20～25 ℃.
The time of frying in shallow oil the wine process is controlled to be: when kettle temperature rose to 86～88 ℃, the time was controlled at and got final product in 10～15 minutes.Below be several specific embodiment of the present invention, further set forth the present invention, but the present invention be not limited only to this
Embodiment 1
Raw material is: according to weight percent:
Glutinous rice: 40% red colouring agent for food, also used as a Chinese medicine: 4% tremella polysaccharide: 6% mineral water: 50%.
Wherein, the preparation method of tremella polysaccharide is: the dry product white fungus of learning from else's experience selected, decon and pallet, after crushed, the weight concentration that adds 20 times of amounts of white fungus weight is 50% aqueous ethanolic solution, tentatively stirs post-heating, makes solution temperature remain on 55 ℃, stirred 3 hours, be cooled to room temperature, coarse filtration, smart filter, reclaim ethanol, be evaporated to the flowing soaking paste tremella polysaccharide; The condition of described concentrating under reduced pressure is: vacuum tightness 0.1MPa, 50 ℃ of temperature.
The preparation method's of tremella polysaccharide yellow wine step is:
1) glutinous rice is handled: the quality glutinous rice process is eluriated, soaked 8 hours with cold water, draining the back goes up pot and steams to ninety percent ripe in fire, it is outer hard interior soft, no sandwich to require rice to steam, and loosens and does not stick with paste, well-done even, pot cover is not lifted in ripe back, takes the dish out of the pot when putting glutinous rice to fast cold in pot again, after taking the dish out of the pot it is broken up the stand dish and dries in the air to below 28 ℃ at once;
2) prior fermentation: according to described weight percent: will be in tremella polysaccharide, high-quality red colouring agent for food, also used as a Chinese medicine, water or the aging wine cylinder of falling people with steam good rice and stir, sealing places under the room temperature summer, need 20 ℃ of controlled temperature winter, fermented 40 days;
3) squeezing: will pack in the squeezing machine wine liquid of squeezing out into through the material of prior fermentation;
4) fry in shallow oil wine: the wine liquid that squeezes out is put the sterilization of people's steamer internal heating, and kettle temperature is controlled at 86 ℃, promptly stops heating;
5) filter: with filter cloth the wine liquid that steamed is filtered, filtrate is received and kept;
6) ageing is stored: in the container of filtrate threading through sterilizing, and the sealing ageing, digestion time is more than 1 year; Promptly be prepared into described tremella polysaccharide yellow wine.
More than the tremella polysaccharide yellow wine of preparation is made finished product through can.
The prior fermentation temperature is controlled at 20 ℃.
The time of frying in shallow oil the wine process is controlled to be: when kettle temperature rose to 86 ℃, the time was controlled at and got final product in 10 minutes.
Embodiment 2
Raw material is: according to weight percent:
Glutinous rice: 50%
Red colouring agent for food, also used as a Chinese medicine: 6%
Tremella polysaccharide: 4%
Aging wine: 40%
The preparation method of tremella polysaccharide is: the dry product white fungus of learning from else's experience selected, decon and pallet, after crushed, the weight concentration that adds 10 times of amounts of white fungus weight is 50% aqueous ethanolic solution, the preliminary post-heating that stirs, make solution temperature remain on 50 ℃, stirred 5 hours, be cooled to room temperature, coarse filtration, ethanol is reclaimed in smart filter, is evaporated to the flowing soaking paste tremella polysaccharide; The condition of described concentrating under reduced pressure is: vacuum tightness 0.05Mpa, 80 ℃ of temperature.
The preparation method's of tremella polysaccharide yellow wine step is:
1) glutinous rice is handled: the quality glutinous rice process is eluriated, soaked 10 hours with cold water, draining the back goes up pot and steams to ninety percent ripe in fire, it is outer hard interior soft, no sandwich to require rice to steam, and loosens and does not stick with paste, well-done even, pot cover is not lifted in ripe back, takes the dish out of the pot when putting glutinous rice to fast cold in pot again, after taking the dish out of the pot it is broken up the stand dish and dries in the air to below 28 ℃ at once;
2) prior fermentation: according to described weight percent: will be in tremella polysaccharide, high-quality red colouring agent for food, also used as a Chinese medicine, water or the aging wine cylinder of falling people with steam good rice and stir, sealing places under the room temperature summer, needs 25 ℃ of fermentations of controlled temperature 40～50 days winter;
3) squeezing: will pack in the squeezing machine wine liquid of squeezing out into through the material of prior fermentation;
4) fry in shallow oil wine: the wine liquid that squeezes out is put the sterilization of people's steamer internal heating, and kettle temperature is controlled at 88 ℃, promptly stops heating;
5) filter: with filter cloth the wine liquid that steamed is filtered, filtrate is received and kept;
6) ageing is stored: in the container of filtrate threading through sterilizing, and the sealing ageing, digestion time is more than 1 year; Promptly be prepared into described tremella polysaccharide yellow wine.
More than the tremella polysaccharide yellow wine of preparation is made finished product through can.
The prior fermentation temperature is controlled at 25 ℃.
The time of frying in shallow oil the wine process is controlled to be: when kettle temperature rose to 88 ℃, the time was controlled at and got final product in 15 minutes.
Embodiment 3
Raw material is: according to weight percent:
Glutinous rice: 45%
Red colouring agent for food, also used as a Chinese medicine: 5%
Tremella polysaccharide: 5%
Aging wine: 45%.
The preparation method of tremella polysaccharide is: the dry product white fungus of learning from else's experience selected, decon and pallet, after crushed, the weight concentration that adds 15 times of amounts of white fungus weight is 50% aqueous ethanolic solution, the preliminary post-heating that stirs, make solution temperature remain on 52 ℃, stirred 4 hours, be cooled to room temperature, coarse filtration, ethanol is reclaimed in smart filter, is spray dried to Powdered tremella polysaccharide; Described spray-dired condition is: import and export are 160 ℃, pressure-controlling 0.8MPa, feed liquid flow 2.0cm
3/ s.
The preparation method's of tremella polysaccharide yellow wine step is:
1) glutinous rice is handled: the quality glutinous rice process is eluriated, soaked 9 hours with cold water, draining the back goes up pot and steams to ninety percent ripe in fire, it is outer hard interior soft, no sandwich to require rice to steam, and loosens and does not stick with paste, well-done even, pot cover is not lifted in ripe back, takes the dish out of the pot when putting glutinous rice to fast cold in pot again, after taking the dish out of the pot it is broken up the stand dish and dries in the air to below 28 ℃ at once;
2) prior fermentation: according to described weight percent: will be in tremella polysaccharide, high-quality red colouring agent for food, also used as a Chinese medicine, water or the aging wine cylinder of falling people with steam good rice and stir, sealing places under the room temperature summer, needs 23 ℃ of fermentations of controlled temperature 45 days winter;
3) squeezing: will pack in the squeezing machine wine liquid of squeezing out into through the material of prior fermentation;
4) fry in shallow oil wine: the wine liquid that squeezes out is put the sterilization of people's steamer internal heating, and kettle temperature is controlled at 87 ℃, promptly stops heating;
5) filter: with filter cloth the wine liquid that steamed is filtered, filtrate is received and kept;
6) ageing is stored: in the container of filtrate threading through sterilizing, and the sealing ageing, digestion time is more than 1 year; Promptly be prepared into described tremella polysaccharide yellow wine.
More than the tremella polysaccharide yellow wine of preparation is made finished product through can.
The prior fermentation temperature is controlled at 23 ℃.
The time of frying in shallow oil the wine process is controlled to be: when kettle temperature rose to 87 ℃, the time was controlled at and got final product in 12 minutes.
Embodiment 4
Raw material is: according to weight percent:
Glutinous rice: 42%
Red colouring agent for food, also used as a Chinese medicine: 5%
Tremella polysaccharide: 7%
Mineral water or aging wine: 46%
The preparation method of tremella polysaccharide is: the dry product white fungus of learning from else's experience selected, decon and pallet, after crushed, the weight concentration that adds 12 times of amounts of white fungus weight is 50% aqueous ethanolic solution, the preliminary post-heating that stirs, make solution temperature remain on 54 ℃, stirred 4 hours, be cooled to room temperature, coarse filtration, ethanol is reclaimed in smart filter, is spray dried to Powdered tremella polysaccharide; Described spray-dired condition is: import and export are 160 ℃, pressure-controlling 0.3MPa, feed liquid flow 1.5cm
3/ s.
The preparation method's of tremella polysaccharide yellow wine step is:
1) glutinous rice is handled: the quality glutinous rice process is eluriated, soaked 8 hours with cold water, draining the back goes up pot and steams to ninety percent ripe in fire, it is outer hard interior soft, no sandwich to require rice to steam, and loosens and does not stick with paste, well-done even, pot cover is not lifted in ripe back, takes the dish out of the pot when putting glutinous rice to fast cold in pot again, after taking the dish out of the pot it is broken up the stand dish and dries in the air to below 28 ℃ at once;
2) prior fermentation: according to described weight percent: will be in tremella polysaccharide, high-quality red colouring agent for food, also used as a Chinese medicine, water or the aging wine cylinder of falling people with steam good rice and stir, sealing places under the room temperature summer, needs 25 ℃ of fermentations of controlled temperature 40～50 days winter;
3) squeezing: will pack in the squeezing machine wine liquid of squeezing out into through the material of prior fermentation;
4) fry in shallow oil wine: the wine liquid that squeezes out is put the sterilization of people's steamer internal heating, and kettle temperature is controlled at 86 ℃, promptly stops heating;
5) filter: with filter cloth the wine liquid that steamed is filtered, filtrate is received and kept;
6) ageing is stored: in the container of filtrate threading through sterilizing, and the sealing ageing, digestion time is more than 1 year; Promptly be prepared into described tremella polysaccharide yellow wine.
More than the tremella polysaccharide yellow wine of preparation is made finished product through can.
The prior fermentation temperature is controlled at 25 ℃.
The time of frying in shallow oil the wine process is controlled to be: when kettle temperature rose to 88 ℃, the time was controlled at and got final product in 15 minutes.
Embodiment 5
Raw material is: according to weight percent:
Glutinous rice: 44%
Red colouring agent for food, also used as a Chinese medicine: 4%
Tremella polysaccharide: 10%
Aging wine: 42%
The preparation method of tremella polysaccharide is: the dry product white fungus of learning from else's experience selected, decon and pallet, after crushed, the weight concentration that adds 18 times of amounts of white fungus weight is 50% aqueous ethanolic solution, the preliminary post-heating that stirs, make solution temperature remain on 52 ℃, stirred 3～5 hours, be cooled to room temperature, coarse filtration, ethanol is reclaimed in smart filter, is spray dried to Powdered tremella polysaccharide; Described spray-dired condition is: import and export are 170 ℃, pressure-controlling 0.5MPa, feed liquid flow 1.7cm
3/ s.
The preparation method's of tremella polysaccharide yellow wine step is:
1) glutinous rice is handled: the quality glutinous rice process is eluriated, soaked 10 hours with cold water, draining the back goes up pot and steams to ninety percent ripe in fire, it is outer hard interior soft, no sandwich to require rice to steam, and loosens and does not stick with paste, well-done even, pot cover is not lifted in ripe back, takes the dish out of the pot when putting glutinous rice to fast cold in pot again, after taking the dish out of the pot it is broken up the stand dish and dries in the air to below 28 ℃ at once;
2) prior fermentation: according to described weight percent: will be in tremella polysaccharide, high-quality red colouring agent for food, also used as a Chinese medicine, water or the aging wine cylinder of falling people with steam good rice and stir, sealing places under the room temperature summer, need 23～25 ℃ of controlled temperature winter, fermented 45～50 days;
3) squeezing: will pack in the squeezing machine wine liquid of squeezing out into through the material of prior fermentation;
4) fry in shallow oil wine: the wine liquid that squeezes out is put the sterilization of people's steamer internal heating, and kettle temperature is controlled at 88 ℃, promptly stops heating;
5) filter: with filter cloth the wine liquid that steamed is filtered, filtrate is received and kept;
6) ageing is stored: in the container of filtrate threading through sterilizing, and the sealing ageing, digestion time is more than 1 year; Promptly be prepared into described tremella polysaccharide yellow wine.
More than the tremella polysaccharide yellow wine of preparation is made finished product through can.
The prior fermentation temperature is controlled at 23～25 ℃.
The time of frying in shallow oil the wine process is controlled to be: when kettle temperature rose to 86～88 ℃, the time was controlled at and got final product in 10～15 minutes.
Claims (5)
1. tremella polysaccharide yellow wine, it is characterized in that: the raw material of described tremella polysaccharide yellow wine is: according to weight percent:
Glutinous rice: 40～50%
Red colouring agent for food, also used as a Chinese medicine: 4～6%
Tremella polysaccharide: 4～10%
Mineral water or aging wine: 40～50%;
The preparation method of described tremella polysaccharide is: the dry product white fungus of learning from else's experience selected, and decon and pallet, after crushed, the weight concentration that adds 10～20 times of amounts of white fungus weight is 50% aqueous ethanolic solution, the preliminary post-heating that stirs makes solution temperature remain on 50～55 ℃, stirs 3～5 hours, be cooled to room temperature, coarse filtration, ethanol is reclaimed in smart filter, be evaporated to the flowing soaking paste tremella polysaccharide, or be spray dried to Powdered tremella polysaccharide; The condition of described concentrating under reduced pressure is: vacuum tightness 0.05～0.1MPa, 50～80 ℃ of temperature; Described spray-dired condition is: out temperature is 160～180 ℃, pressure-controlling 0.3～0.8MPa, feed liquid flow 1.5～2.0cm
3/ s; The present invention adopts unique preparation process, and tremella polysaccharide is fermented with glutinous rice, red colouring agent for food, also used as a Chinese medicine, mineral water or aging wine, and the beneficiating ingredient of tremella polysaccharide fully is combined in the wine, reaches to greatest extent to utilize.
2. the preparation method of a tremella polysaccharide yellow wine as claimed in claim 1, it is characterized in that: the step of described preparation is:
1) glutinous rice is handled: quality glutinous rice through eluriating, was soaked 8-10 hour with cold water, drain the back and go up pot and steam to ninety percent ripe in fire; It is outer hard interior soft, no sandwich to require rice to steam, and loosens and does not stick with paste, and well-done evenly pot cover is not lifted in ripe back not horse back, takes the dish out of the pot when putting glutinous rice to fast cold in pot again, after taking the dish out of the pot it is broken up the stand dish and dries in the air to below 28 ℃;
2) prior fermentation: according to described weight percent: will be in tremella polysaccharide, high-quality red colouring agent for food, also used as a Chinese medicine, water or the aging wine cylinder of falling people with steam good rice and stir, sealing places under the room temperature summer, need 20～25 ℃ of controlled temperature winter, fermented 40～50 days;
3) squeezing: will pack in the squeezing machine wine liquid of squeezing out into through the material of prior fermentation;
4) fry in shallow oil wine: the wine liquid that squeezes out is put the sterilization of people's steamer internal heating, and kettle temperature is controlled at 86～88 ℃, promptly stops heating;
5) filter: with filter cloth the wine liquid that steamed is filtered, filtrate is received and kept;
6) ageing is stored: in the container of filtrate threading through sterilizing, and the sealing ageing, digestion time is more than 1 year; Promptly be prepared into described tremella polysaccharide yellow wine.
3. the preparation method of tremella polysaccharide yellow wine according to claim 2 is characterized in that: described tremella polysaccharide yellow wine is made finished product through can.
4. the preparation method of tremella polysaccharide yellow wine according to claim 2, it is characterized in that: described prior fermentation temperature is controlled at 20～25 ℃.
5. the preparation method of tremella polysaccharide yellow wine according to claim 2, it is characterized in that: the described time of frying in shallow oil the wine process is controlled to be: when kettle temperature rose to 86～88 ℃, the time was controlled at and got final product in 10～15 minutes.
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| CN102559445A (en) * | 2012-02-20 | 2012-07-11 | 福建海鹰工贸有限公司 | Nutritional type tremella fuciformis and Chinese red date red wine and making method thereof |
| CN102660434A (en) * | 2012-05-19 | 2012-09-12 | 福建海鹰工贸有限公司 | Nutritional black fungus yellow wine and preparation method thereof |
| CN104920714B (en) * | 2015-06-03 | 2018-07-06 | 成都大学 | A kind of highland barley white fungus monascus tea and preparation method thereof |
| CN105062758A (en) * | 2015-07-20 | 2015-11-18 | 上海理工大学 | Antrodia camphorate red-koji yellow rice wine |
| JP6670166B2 (en) * | 2016-05-10 | 2020-03-18 | 丸善製薬株式会社 | Cosmetics |
| CN108795674A (en) * | 2018-07-17 | 2018-11-13 | 劲牌有限公司 | A kind of low dry degree assembled alcoholic drinks |
Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1699538A (en) * | 2005-06-28 | 2005-11-23 | 孟亮 | Process for preparing alga yellow wine |
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| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1699538A (en) * | 2005-06-28 | 2005-11-23 | 孟亮 | Process for preparing alga yellow wine |
Non-Patent Citations (1)
| Title |
|---|
| 杨国军等.灵芝精雕酒的研制.《江苏调味副食品》.2005,(第3期),30-32. * |
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