CN103436402A - Preparation method for Sanghuangru fermented wine - Google Patents
Preparation method for Sanghuangru fermented wine Download PDFInfo
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- CN103436402A CN103436402A CN2013103561639A CN201310356163A CN103436402A CN 103436402 A CN103436402 A CN 103436402A CN 2013103561639 A CN2013103561639 A CN 2013103561639A CN 201310356163 A CN201310356163 A CN 201310356163A CN 103436402 A CN103436402 A CN 103436402A
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- sanghuangru
- rice
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- powder
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Abstract
The invention discloses a preparation method for Sanghuangru fermented wine. The preparation method comprises the following steps: Shaoxing rice wine is used as water for cooking glutinous rice into rice, the rice and Sanghuangru powder are mixed according to the weight ratio of 1:0.3 (Unit: kilogram), leaven red yeast rice powder accounting for 4 percent of the total weight is added to the uniform mixture of the rice and the Sanghuangru power, the Shaoxing rice wine accounting for 60 percent of the total weight is further added, the fermentation temperature is 30 DEG C, and the fermentation time is 10-14 hours; the fermentation lasts for 3-5 months at the temperature of 25 DEG C. The preparation method has the benefits that the Sanghuangru health care glutinous rice wine aggregates the physiological active substances such as nutrition components and functional factors of the glutinous rice and the Sanghuangru and is added with the abundant and special metabolites of microorganisms, so as to have multiple physiological functions of enhancing the immunity of organisms, improving human body microcirculation and scavenging intracorporal free radicals. The components of methanol and aldehyde are nonexistent, and a headache and ebriety after drinking are avoided. The abstract of the Sanghuangru has the functions of dissolving thrombus, minimizing liver damage, preventing cancers and the like.
Description
Technical field
The present invention relates to the preparation method of fermented wine, more specifically, it relates to the preparation method that a kind of Phellinus is eaten fermented wine.
Background technology
The wine that can directly drink without distillation after fermented wine refers to and brewages, ethanol content is lower, as yellow rice wine, grape wine etc.Also be brewing wine.Fermented wine is by the effect of yeast, and the fermenting raw materials that will contain starch and sugar produces alcoholic content and forms, so its alcoholic content is not high.
Summary of the invention
The objective of the invention is to overcome deficiency of the prior art, provide a kind of Phellinus to eat the preparation method of fermented wine.
The objective of the invention is to be achieved through the following technical solutions.This Phellinus is eaten the production method of fermented wine, the step of the method is as follows: with shaohsing wine, as water, use glutinous rice is burnt till to meal, the ratio of eating 0.3 kilogram, powder with one kilogram of Phellinus of meal mixes, the yeast Hongqu powder (red colouring agent) that adds gross weight 4% after mixing, the shaohsing wine that adds again gross weight 60%, leavening temperature is 30 degree, and fermentation time is 10-14 hour; Leavening temperature with 25 degree ferments 3-5 month again.
The invention has the beneficial effects as follows: Phellinus is eaten sticky rice health care wine and has been assembled the physiologically active substances such as nutritive ingredient that glutinous rice and Phellinus eat and functional factor; add the abundant and distinctive meta-bolites of microorganism; make it to have enhancing body immunizing power, improve the multinomial physiological functions such as microcirculation in human body, removing interior free yl.There are not methyl alcohol and acetaldehyde composition, can not cause having a headache after drinking and getting drunk.The extract that Phellinus is eaten has thrombolysis, the minimizing and the function such as anticancer of liver injury.
Embodiment
Below in conjunction with embodiment, the present invention is described further.Although the present invention is described in connection with preferred embodiment, should know, do not mean to limit the invention in described embodiment.On the contrary, the present invention will be contained alternative, modified version and the equivalent in the scope of the present invention that can be included in attached claims restriction.
This Phellinus of the present invention is eaten the production method of fermented wine, the step of the method is as follows: with shaohsing wine, as water, use glutinous rice is burnt till to meal, the ratio that the one kilogram of Phellinus of meal of usining again after cooling completely is eaten 0.3 kilogram, powder (the wild Phellinus of buying from the Hu Qingyu Pharmaceutical Workshop, Hangzhou is eaten as medicinal raw material and added through nano level broken wall attrition process Cheng Fenhou) is mixed into base-material, the yeast Hongqu powder (red colouring agent) that adds gross weight (base-material) 4% after mixing, the shaohsing wine that adds again gross weight 60%, leavening temperature is 30 degree, and fermentation time is 10-14 hour; Leavening temperature with 25 degree ferments 3-5 month again, with its pure mellow wine bottling, takes.
The present invention utilizes the principle of fermented wine; the Phellinus that is called as forest gold is eaten to (a kind of Ganderma lucidum be grown on the Phellinus trunk is eaten) as fermentation raw material; brewing method by ecosystem; the pharmaceutical components that Phellinus is eaten is assembled out by the principle of work of fermented wine; produce the health promoting wine with nourishing function comparative superiority, its mouthfeel is better, the alcoholic strength gentleness; nourishing function is superior, and absolutely not toxicity and bad reflection.
Claims (1)
1. a Phellinus is eaten the preparation method of fermented wine, it is characterized in that: the step of the method is as follows: with shaohsing wine, as water, use glutinous rice is burnt till to meal, the ratio of eating 0.3 kilogram, powder with one kilogram of Phellinus of meal mixes, the yeast Hongqu powder (red colouring agent) that adds gross weight 4% after mixing, the shaohsing wine that adds again gross weight 60%, leavening temperature is 30 degree, and fermentation time is 10-14 hour; Leavening temperature with 25 degree ferments 3-5 month again.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201310356163.9A CN103436402B9 (en) | 2013-08-15 | 2013-08-15 | A kind of preparation method of Phellinus igniarius (L. ex Fr.) Quel. mushroom fermented wine |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201310356163.9A CN103436402B9 (en) | 2013-08-15 | 2013-08-15 | A kind of preparation method of Phellinus igniarius (L. ex Fr.) Quel. mushroom fermented wine |
Publications (3)
| Publication Number | Publication Date |
|---|---|
| CN103436402A true CN103436402A (en) | 2013-12-11 |
| CN103436402B CN103436402B (en) | 2016-01-13 |
| CN103436402B9 CN103436402B9 (en) | 2016-12-28 |
Family
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Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201310356163.9A Active CN103436402B9 (en) | 2013-08-15 | 2013-08-15 | A kind of preparation method of Phellinus igniarius (L. ex Fr.) Quel. mushroom fermented wine |
Country Status (1)
| Country | Link |
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| CN (1) | CN103436402B9 (en) |
Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104371897A (en) * | 2014-12-02 | 2015-02-25 | 蒙金妹 | Taro and Phellinus linteus health liquor and making method thereof |
| CN104371899A (en) * | 2014-12-02 | 2015-02-25 | 蒙金妹 | Peanut and phellinus linteus healthcare wine |
| CN105062834A (en) * | 2015-09-02 | 2015-11-18 | 黄和升 | Method for making high-alcohol-content red yeast rice black rice wine containing edible and medicinal fungi |
| CN105062798A (en) * | 2015-09-16 | 2015-11-18 | 安康学院 | Preparation method of phellinus linteus sweet wine |
| CN112899109A (en) * | 2021-04-23 | 2021-06-04 | 长江师范学院 | Preparation method of white peach mulberry yellow wine |
| CN114557445A (en) * | 2022-03-11 | 2022-05-31 | 四川默森药业有限公司 | Preparation method and application of phellinus igniarius extract |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR20040084493A (en) * | 2003-03-28 | 2004-10-06 | 김학주 | A method of manufacturing fermented alcohol and its distilled alcohol, in use of phellinus linteus or phellinus baumi |
| KR20050023546A (en) * | 2003-08-28 | 2005-03-10 | 최양규 | a |
| KR100669232B1 (en) * | 2006-06-12 | 2007-01-16 | 박효만 | Makgeolli with phellinus linteus and method for manufacturing thereof |
-
2013
- 2013-08-15 CN CN201310356163.9A patent/CN103436402B9/en active Active
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR20040084493A (en) * | 2003-03-28 | 2004-10-06 | 김학주 | A method of manufacturing fermented alcohol and its distilled alcohol, in use of phellinus linteus or phellinus baumi |
| KR20050023546A (en) * | 2003-08-28 | 2005-03-10 | 최양규 | a |
| KR100669232B1 (en) * | 2006-06-12 | 2007-01-16 | 박효만 | Makgeolli with phellinus linteus and method for manufacturing thereof |
Non-Patent Citations (2)
| Title |
|---|
| 佟童: "《新编吧台与酒水操作》", 30 November 2010, 辽宁科学技术出版社 * |
| 森姚: "韩国米酒有点甜", 《消费指南》 * |
Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104371897A (en) * | 2014-12-02 | 2015-02-25 | 蒙金妹 | Taro and Phellinus linteus health liquor and making method thereof |
| CN104371899A (en) * | 2014-12-02 | 2015-02-25 | 蒙金妹 | Peanut and phellinus linteus healthcare wine |
| CN105062834A (en) * | 2015-09-02 | 2015-11-18 | 黄和升 | Method for making high-alcohol-content red yeast rice black rice wine containing edible and medicinal fungi |
| CN105062798A (en) * | 2015-09-16 | 2015-11-18 | 安康学院 | Preparation method of phellinus linteus sweet wine |
| CN112899109A (en) * | 2021-04-23 | 2021-06-04 | 长江师范学院 | Preparation method of white peach mulberry yellow wine |
| CN114557445A (en) * | 2022-03-11 | 2022-05-31 | 四川默森药业有限公司 | Preparation method and application of phellinus igniarius extract |
Also Published As
| Publication number | Publication date |
|---|---|
| CN103436402B (en) | 2016-01-13 |
| CN103436402B9 (en) | 2016-12-28 |
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Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| C14 | Grant of patent or utility model | ||
| GR01 | Patent grant | ||
| C53 | Correction of patent of invention or patent application | ||
| CI01 | Publication of corrected invention patent application |
Correction item: Denomination of Invention|Abstract Correct: A preparation method of Sanghuang mushroom fermented wine|Sang Huanggu False: Method for preparing mulberry and mulberry fermented wine|Sang Huangru Number: 02 Volume: 32 |
|
| CI03 | Correction of invention patent |
Correction item: Denomination of Invention|Description|Claims|Abstract Correct: A preparation method of Sanghuang mushroom fermented wine|Sang Huanggu False: Method for preparing mulberry and mulberry fermented wine|Sang Huangru Number: 02 Page: full text Volume: 32 |
|
| ERR | Gazette correction |