CN102199514A - Manufacturing method of tricholoma matsutake wine - Google Patents
Manufacturing method of tricholoma matsutake wine Download PDFInfo
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- CN102199514A CN102199514A CN 201110062160 CN201110062160A CN102199514A CN 102199514 A CN102199514 A CN 102199514A CN 201110062160 CN201110062160 CN 201110062160 CN 201110062160 A CN201110062160 A CN 201110062160A CN 102199514 A CN102199514 A CN 102199514A
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- matsutake
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Abstract
A tricholoma matsutake wine manufacturing method relates to a health wine processing method, and specifically relates to a processing method of a premium health wine using tricholoma matsutake thallus as main raw material. The method comprises the following steps: adding 25g of tricholoma matsutake dry mycelium, 40-50g of matrimony vine, 40-50g of mythic fungus, 40-50g of gen-seng into per 1 kg of Kaoliang spirit or corn wine of 50-60 DEG; filling the mixture into an earthware pot to seal and accelerate ageing for 6-9 m at 10-15 DEG C; filtering a supernatant and loading.
Description
(1), technical field
What the present invention relates to is a kind of working method of health promoting wine, and specifically a kind of is the working method of the high-class healthy wine of main raw material with the matsutake thalline.
(2), background technology
Matsutake belongs to the edible mushrooms genuine piece, and nutritious, delicious flavour has the regal title of wild mushroom.Contain many materials with physiological function in the mycelium of matsutake, so it has multiple function: it can strengthen body immunity, gives protection against cancer, controls cancer, production of sperm benefit gas, activating QI to eliminate phlegm, delay senility, prevent and treat diabetes etc.The generation of Tricholoma matsutake (lto et lmai) Singer sporophore and growth phase are when difficulty, and the generation of bacterium bed forms by the Nature fully, and output is extremely low, though the artificial culture of Tricholoma matsutake (lto et lmai) Singer sporophore is not succeedd yet through making great efforts for many years.Artificial culture can only prepare the mycelium of matsutake at present, because the nutritive ingredient of mycelium and sporophore is very approaching, so can utilize tricholoma matsutake mycelium exploitation matsutake wine product, realizes the matsutake Sustainable utilization of resources.
(3), summary of the invention
The objective of the invention is to present situation, the making method of a kind of low cost, high-quality matsutake wine is provided at wild matsutake inadequate resource.
The object of the present invention is achieved like this: add dried mycelium 25 grams of matsutake, matrimony vine 40-50 gram, glossy ganoderma 40-50 gram, genseng 40-50 gram in per 1 kilogram of 50-60 degree Kaoliang spirit or the corn wine, the native terrine of packing into seals, under 10-15 ℃ of condition, urged old 6-9 month, and got supernatant liquor, filtration, can.
The present invention also comprises such feature: described matsutake is done mycelial preparation method and is: take by weighing sucrose 10 grams, yeast extract paste 1 gram, 5 milligrams in calcium chloride, 100 milligrams of ammonium tartrates, 0.05 milligram in nicotinic acid, 0.05 milligram in folic acid, 0.5 milligram of ironic citrate, 0.45 milligram in zinc sulfate, 0.5 milligram of manganous sulfate, 100 milligrams of potassium primary phosphates, 50 milligrams in sal epsom, be dissolved in 100 ml waters, stir, sterilized 30 minutes, and be cooled to 20 ℃ for 121 ℃, insert seed, 20-24 ℃, rotary shaker 150rpm cultivated 9 days.Cultivate to finish the after-filtration fermented liquid and get tricholoma matsutake mycelium, then tricholoma matsutake mycelium is dried to moisturely below 10% under 50-60 ℃ of condition, promptly get the dried mycelium of matsutake.
The matsutake wine that the present invention produces, color and luster be golden yellow, limpid, transparent, and delicate fragrance is felt nice and cool, mellow and full flavor is long, have had both the natural individual style of bacterium perfume (or spice), aroma, and have kept the peculiar physiological function of matsutake.
(4), specific embodiments
Mode one: carry out the cultivation of tricholoma matsutake mycelium earlier, carry out the preparation of matsutake wine again.The cultural method of tricholoma matsutake mycelium is: take by weighing sucrose 10 grams, yeast extract paste 1 gram, 5 milligrams in calcium chloride, 100 milligrams of ammonium tartrates, 0.05 milligram in nicotinic acid, 0.05 milligram in folic acid, 0.5 milligram of ironic citrate, 0.45 milligram in zinc sulfate, 0.5 milligram of manganous sulfate, 100 milligrams of potassium primary phosphates, 50 milligrams in sal epsom is dissolved in 100 ml waters, stirs, sterilized 30 minutes for 121 ℃, be cooled to 20 ℃, insert seed, 20-24 ℃, rotary shaker 150rpm cultivated 9 days.Cultivate to finish the after-filtration fermented liquid and get tricholoma matsutake mycelium, then tricholoma matsutake mycelium is dried to moisturely below 10% under 50-60 ℃ of condition, promptly get the dried mycelium of matsutake.
The preparation method of matsutake wine is: the dried mycelium 25 of adding matsutake restrains in per 1 kilogram of 55 degree Kaoliang spirit, matrimony vine 40 restrains, glossy ganoderma 40 restrains, genseng 40 grams, and the native terrine of packing into seals, and urges under 15 ℃ of conditions old 6 months, gets supernatant liquor, filtration, can.
Mode two: carry out the cultivation of tricholoma matsutake mycelium earlier, carry out the preparation of matsutake wine again.The cultural method of tricholoma matsutake mycelium is: take by weighing sucrose 10 grams, yeast extract paste 1 gram, 5 milligrams in calcium chloride, 100 milligrams of ammonium tartrates, 0.05 milligram in nicotinic acid, 0.05 milligram in folic acid, 0.5 milligram of ironic citrate, 0.45 milligram in zinc sulfate, 0.5 milligram of manganous sulfate, 100 milligrams of potassium primary phosphates, 50 milligrams in sal epsom is dissolved in 100 ml waters, stirs, sterilized 30 minutes for 121 ℃, be cooled to 20 ℃, insert seed, 20-24 ℃, rotary shaker 150rpm cultivated 9 days.Cultivate to finish the after-filtration fermented liquid and get tricholoma matsutake mycelium, then tricholoma matsutake mycelium is dried to moisturely below 10% under 50-60 ℃ of condition, promptly get the dried mycelium of matsutake.
The preparation method of matsutake wine is: the dried mycelium 25 of adding matsutake restrains in per 1 kilogram of 50 degree corn wine, matrimony vine 50 restrains, glossy ganoderma 50 restrains, genseng 50 grams, and the native terrine of packing into seals, and urges under 10 ℃ of conditions old 9 months, gets supernatant liquor, filtration, can.
Claims (4)
1. the making method of a matsutake wine, it is characterized in that: add dried mycelium 25 grams of matsutake, matrimony vine 40-50 gram, glossy ganoderma 40-50 gram, genseng 40-50 gram in per 1 kilogram of 50-60 degree Kaoliang spirit or the corn wine, the native terrine of packing into seals, under 10-15 ℃ of condition, urged old 6-9 month, get supernatant liquor, filtration, can.
2. the making method of a kind of matsutake wine according to claim 1, it is characterized in that: described matsutake is done mycelial cultural method and is: take by weighing sucrose 10 grams, yeast extract paste 1 gram, 5 milligrams in calcium chloride, 100 milligrams of ammonium tartrates, 0.05 milligram in nicotinic acid, 0.05 milligram in folic acid, 0.5 milligram of ironic citrate, 0.45 milligram in zinc sulfate, 0.5 milligram of manganous sulfate, 100 milligrams of potassium primary phosphates, 50 milligrams in sal epsom is dissolved in 100 ml waters, stirs, sterilized 30 minutes for 121 ℃, be cooled to 20 ℃, insert seed, 20-24 ℃, rotary shaker 150rpm cultivated 9 days.Cultivate to finish the after-filtration fermented liquid and get tricholoma matsutake mycelium, then tricholoma matsutake mycelium is dried to moisturely below 10% under 50-60 ℃ of condition, promptly get the dried mycelium of matsutake.
3. the making method of a kind of matsutake wine according to claim 1 is characterized in that: used matsutake is the tricholoma matsutake mycelium that liquid nutrient medium is cultivated.
4. the making method of a kind of matsutake wine according to claim 1 is characterized in that: raw materials used is the dried mycelium of matsutake, matrimony vine, glossy ganoderma, genseng.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2011100621605A CN102199514B (en) | 2011-03-15 | 2011-03-15 | Manufacturing method of tricholoma matsutake wine |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2011100621605A CN102199514B (en) | 2011-03-15 | 2011-03-15 | Manufacturing method of tricholoma matsutake wine |
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| CN102199514A true CN102199514A (en) | 2011-09-28 |
| CN102199514B CN102199514B (en) | 2012-07-04 |
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| Application Number | Title | Priority Date | Filing Date |
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| CN2011100621605A Expired - Fee Related CN102199514B (en) | 2011-03-15 | 2011-03-15 | Manufacturing method of tricholoma matsutake wine |
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Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102660440A (en) * | 2012-04-20 | 2012-09-12 | 苏州爱斯欧蒂生物科技有限公司 | Pine mushroom health wine |
| CN102965257A (en) * | 2012-11-21 | 2013-03-13 | 绍兴市古煌酿酒有限公司 | Health-preservation kidney-tonifying and wind-dispelling wine and preparation method thereof |
| CN103300368A (en) * | 2013-06-18 | 2013-09-18 | 陕西大志药业有限公司 | Health care food for enhancing immunity and preparation method thereof |
| WO2013155719A1 (en) * | 2012-04-20 | 2013-10-24 | 江苏安惠生物科技有限公司 | Liver protection health care capsule |
| 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 |
Citations (3)
| 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 |
| CN101113399A (en) * | 2007-08-08 | 2008-01-30 | 王竹丰 | Mountain delicacy wine and method for producing same |
| CN101537081A (en) * | 2009-05-04 | 2009-09-23 | 郑友 | Matsutake health-care medicinal liquor with anticancer function and human body immunizing power enhancement function |
-
2011
- 2011-03-15 CN CN2011100621605A patent/CN102199514B/en not_active Expired - Fee Related
Patent Citations (3)
| 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 |
| CN101113399A (en) * | 2007-08-08 | 2008-01-30 | 王竹丰 | Mountain delicacy wine and method for producing same |
| CN101537081A (en) * | 2009-05-04 | 2009-09-23 | 郑友 | Matsutake health-care medicinal liquor with anticancer function and human body immunizing power enhancement function |
Non-Patent Citations (2)
| Title |
|---|
| 《酿酒》 20050720 曹健君等 营养型、功能性白酒的发展 , 第04期 * |
| 《食品工业科技》 20090625 王丽红等 发酵型姬松茸制备姬松茸酒的工艺研究 , 第06期 * |
Cited By (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102660440A (en) * | 2012-04-20 | 2012-09-12 | 苏州爱斯欧蒂生物科技有限公司 | Pine mushroom health wine |
| WO2013155719A1 (en) * | 2012-04-20 | 2013-10-24 | 江苏安惠生物科技有限公司 | Liver protection health care capsule |
| CN102965257A (en) * | 2012-11-21 | 2013-03-13 | 绍兴市古煌酿酒有限公司 | Health-preservation kidney-tonifying and wind-dispelling wine and preparation method thereof |
| CN102965257B (en) * | 2012-11-21 | 2016-04-06 | 绍兴市古煌酿酒有限公司 | A kind of health kidney tonifying is dispeled the wind wine and preparation method thereof |
| CN103300368A (en) * | 2013-06-18 | 2013-09-18 | 陕西大志药业有限公司 | Health care food for enhancing immunity and preparation method thereof |
| CN103300368B (en) * | 2013-06-18 | 2016-12-07 | 陕西大志药业有限公司 | The health food of a kind of enhancing immunity and capsule preparation method thereof thereof |
| 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 |
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| Publication number | Publication date |
|---|---|
| CN102199514B (en) | 2012-07-04 |
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