CN1017348B - Process for obtaining edible fungus fermented wine - Google Patents
Process for obtaining edible fungus fermented wineInfo
- Publication number
- CN1017348B CN1017348B CN 88108931 CN88108931A CN1017348B CN 1017348 B CN1017348 B CN 1017348B CN 88108931 CN88108931 CN 88108931 CN 88108931 A CN88108931 A CN 88108931A CN 1017348 B CN1017348 B CN 1017348B
- Authority
- CN
- China
- Prior art keywords
- wine
- yeast
- honey
- fermented
- morel
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Expired
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Abstract
The present invention relates to a method for preparing a drink with low ethanol by fermenting edible fungi. The drink comprises the basic preparation materials of morel (EF-11) fermentation liquor, honey and dextrose. Wine mother liquor is inoculated to the preparation materials, the primary fermentation of the preparation materials and the wine mother liquor is carried out at the temperature of 30 DEG C, and the after fermentation of the preparation materials and the wine mother liquor is carried out at the temperature of 8 to 10 DEG C. The novel drink with low ethanol is prepared. The drink with low ethanol prepared by the method has the advantages of unique flavor, rich nutrition, simple fermentation technology, short period, high efficiency and low cost, and is suitable for industrialization production.
Description
The present invention relates to a kind of making method with edible fungus fermented wine of nutritive body-building effect.
Common fermented wine manufacturing process is to insert the brewer yeast bacterium in culture medium (soaking juice etc. as wort, soybean juice, potato), and incubator is cultivated and made distiller's yeast liquid, it is inserted in the batching again, ferments and brews wine into.Add fruit juice or spices then, be deployed into the fruit wine or the sweet wine of various local flavors, it is to utilize precook liquid and tankage of exsiccant mushroom powder or mushroom to be raw material that report is also arranged, make nutritious wine with low alcohol content, as " Food science " magazine first phase in 1987 " zymotechnics of mushroom wine " with fermented wine and mushroom peculiar taste.These methods have a common characteristic.Need to experience a very long yeast phase exactly.
The utilization of edible fungus also is only limited to some leavened foods at present, russian patent SU-361198, and Japanese Patent J58071848 has introduced respectively by fungi fermentation system starter and sweet wine flavor leavened food.Chinese patent CN85104712 then is the manufacture method of the non-alcoholic beverage (mushroom beverage) of relevant edible fungus (being mushroom bacteria) fermentation.
The objective of the invention is to, further utilize domestic fungus resource, the low sweet wine that development can nutritive body-building is for alcoholic beverage increases new kind.
Fermented wine of the present invention, the bacterial classification of selecting for use is morel (EF-11), bacterium name Morchellasp EF-11, depositary institution: China Committee for Culture Collection of Microorganisms common micro-organisms center, preserving number: CGMCCNO.0019, Chinese patent: CN85104712 have introduced the making method of morel (EF-11) fermented liquid.
Main points of the present invention:
Fermentation liquor formulation is: prepare 200～220 liters of fermented liquids, add 1.0～1.4 kilograms of black tea, 20～22 liters of honey, 18～22 liters of worts.Then prepare burden in following ratio at material-compound tank: per 200～220 liters of fermented liquids add 30～32 liters of honey.15～18 kilograms of glucose mix, and reach pol 25%.pH=6.
Use the pure bacterium of yeast of slant culture, make I level distiller's yeast stoste with ordinary method, press the above-mentioned I level distiller's yeast stoste of well-established law inoculation 10% again in the comprehensive matrix of wort, shaking table was cultivated 48 hours under 30 ℃ of room temperatures, prepared II level distiller's yeast liquid.
To prepare burden by 125 ℃ of instantaneous sterilizing machine sterilizations, enter prefermentor then 3 seconds, feed cold water, batching will be cooled to 30 ℃, the II level distiller's yeast liquid of dosage 10% will be inoculated in the batching at the interlayer of fermentor tank, keep 30 ℃ 12～15 days, carry out primary fermentation.The wine degree just raises gradually like this.After primary fermentation is finished, schlempe is removed with filter.Again filtrate is fed the secondary fermentation jar, under 8～10 ℃ of temperature, preserved 30 days, make vinosity ageing after-ripening.
After the wine encapsulation that ferments, be positioned in the water-bath sterilizer, sterilization is 20 minutes under 75 ℃ of temperature, takes out, and is finished product.
Finished wine is an orange yellow, transparent pure fragrance wine liquid, and wine degree 11～13%, total acid 3.0～3.5g/ liter, the method for making liquor flow process is seen accompanying drawing.
The invention has the advantages that, the wine of manufacturing, unique flavor, zymotechnique is simple, and fermentation period is short, the efficient height, cost is low, is fit to suitability for industrialized production.The raw material of cooking the wine base all has the effect of multiple nutrients body-building, especially with the clinical trial of morel (EF-11) fermented liquid, diabetes and hypercholesterolemiapatients patients there is tangible curative effect, wherein contain multivitamin, especially higher with content of vitamin E, reach 4.18mg/100g, contain 18 seed amino acids, comprise 8 kinds of indispensable amino acids.Therefore, the wine that adopts the present invention to make is a kind of fermented wine with nutritive body-building effect.
Physical and chemical index
The analysis project analytical results
Alcohol (with 20 ℃ of .% of volume meter) 11.4
Total reducing sugar (with glucose meter g/l) 32.89
Total acid (in tartrate g/l) 3.05
Volatile acid (with acetometer g/l) 0.66
Free sulfur dioxide (mg/l)/
Total sulfur dioxide (mg/l)/
Sugar-free extract (g/l) 54.1
Iron (mg/l)/
Carbonic acid gas (20 ℃) Kg/cm
2/
Formulation Example 1.
(1) fermented morel liquid: 200 liters
Prescription: 1.0 kilograms of black tea
20 liters of honey
18 liters of worts
(2) honey: 30 liters
(3) glucose: 15 kilograms
Formulation Example 2.
(1) fermented morel liquid: 210 liters
Prescription: 1.2 kilograms of black tea
22 liters of honey
18 liters of worts
(2) honey: 32 liters
(3) glucose is 16 kilograms
Claims (4)
1, a kind of making method of edible fermented wine is characterized in that:
A. basic batching is morel (EF-11) (preserving number CGMCCNO.0019) fermented liquid, honey, glucose, and every 200-220 rises fermented liquid, adds honey 30-32 liter, and glucose 15-18 kilogram mixes in material-compound tank, then;
B. the pure bacterium of yeast that selects slant culture to preserve is made I level distiller's yeast stoste with ordinary method, inoculates 10% I level yeast juice by well-established law again in the comprehensive matrix of wort, and the shaking table shaking culture is 48 hours under 30 ℃ of room temperatures, prepares II level distiller's yeast liquid;
C. prepare burden and enter fermentor tank, insert 10% II level distiller's yeast liquid, keep 30 ℃ and carried out primary fermentation 12-15 days, then through instantaneous sterilizing;
D. the filtrate after the slagging-off enters the wine jar of secondary fermentation, preserves 30 days under 8-10 ℃ of temperature, makes its ageing after-ripening;
E. with the wine encapsulation back disinfection that ferments, get product.
2, method according to claim 1 is characterized in that the prescription that every 200-220 rises morel (EF-11) fermented liquid is: black tea 1.0-1.4 kilogram, honey 20-22 liter, wort 18-22 liter.
3, method according to claim 1 is characterized in that, prepares burden in material-compound tank, adds 200 liters of morel (EF-11) fermented liquids, 30 liters of honey, 17.3 kilograms of glucose, 25 ℃ of pols, pH=6.
4, method according to claim 1 is characterized in that, finished product encapsulates sterilization in the rearmounted water-bath, 75 ℃, and 20 minutes.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN 88108931 CN1017348B (en) | 1988-12-28 | 1988-12-28 | Process for obtaining edible fungus fermented wine |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN 88108931 CN1017348B (en) | 1988-12-28 | 1988-12-28 | Process for obtaining edible fungus fermented wine |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN1043738A CN1043738A (en) | 1990-07-11 |
| CN1017348B true CN1017348B (en) | 1992-07-08 |
Family
ID=4835255
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN 88108931 Expired CN1017348B (en) | 1988-12-28 | 1988-12-28 | Process for obtaining edible fungus fermented wine |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN1017348B (en) |
Families Citing this family (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101113399B (en) * | 2007-08-08 | 2011-08-10 | 王竹丰 | Mountain delicacy wine and method for producing same |
| CN101113397B (en) * | 2007-08-08 | 2011-01-26 | 王竹丰 | Morel wine and preparation method thereof |
| CN101838599B (en) * | 2010-02-03 | 2013-12-18 | 邵素英 | Health care beer and producing method thereof |
| CN104232420A (en) * | 2014-10-11 | 2014-12-24 | 哈尔滨派特纳生物科技开发有限公司 | Method for manufacturing morchella brewed wine |
| CN104232445A (en) * | 2014-10-11 | 2014-12-24 | 哈尔滨派特纳生物科技开发有限公司 | Method for manufacturing morchella alcoholic drink mixed with fruit juice |
| CN110819497A (en) * | 2019-10-24 | 2020-02-21 | 玉林市微生物研究所 | Pleurotus geesteranus wine and preparation method thereof |
-
1988
- 1988-12-28 CN CN 88108931 patent/CN1017348B/en not_active Expired
Also Published As
| Publication number | Publication date |
|---|---|
| CN1043738A (en) | 1990-07-11 |
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| PB01 | Publication | ||
| C13 | Decision | ||
| GR02 | Examined patent application | ||
| C14 | Grant of patent or utility model | ||
| GR01 | Patent grant | ||
| C19 | Lapse of patent right due to non-payment of the annual fee | ||
| CF01 | Termination of patent right due to non-payment of annual fee |