CN103436409B - Making method of three-mushroom wine - Google Patents
Making method of three-mushroom wine Download PDFInfo
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- CN103436409B CN103436409B CN201310417716.7A CN201310417716A CN103436409B CN 103436409 B CN103436409 B CN 103436409B CN 201310417716 A CN201310417716 A CN 201310417716A CN 103436409 B CN103436409 B CN 103436409B
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Abstract
The invention discloses a making method of three-mushroom wine. The three-mushroom wine is processed by performing pretreatment, pulping, mixing, medication, preliminary fermentation, after-fermentation, squeezing, aging, package, sterilization, storage and the like on mushroom shanks which serve as raw materials and are produced by processing shitake mushrooms, oyster mushrooms and general mushrooms and sweet potatoes serving as a matrix. According to the making method, leftovers such as the mushroom shanks, smashed mushrooms and unqualified mushrooms which are produced during processing of the shitake mushrooms, the oyster mushrooms and the general mushrooms are used as the raw materials, and the utilization rate of the raw materials is increased; in a production process, the leftovers of the shitake mushrooms, the oyster mushrooms and the general mushrooms are subjected to joint hydrolysis through cellulose and pectinase, so that the nutrient components can be completely separated out; furthermore, the sweet potatoes are used as the matrix, so that the three-mushroom wine contains more nutrient substances, tastes good and is long in aftertaste and rich in nutrient. The three-mushroom wine has the effects of relieving the heat, eliminating the fatigue, resisting cancers, reducing the blood sugar and the like. The technology is simple and easy to implement; the economical benefit is high.
Description
Technical field
The present invention relates to a kind of brewing method of wine, especially relate to a kind of brewing method of three mushroom wine.
Background technology
Mushroom is the fungi being grown on timber.Taste is sweet, and property is flat.Delicious flavour, the fragrance people that oozes, nutritious, have " plant queen " good reputation, mushroom rich vitamin B group, iron, potassium, provitamin D (changing into vitamins D after Exposure to Sunlight).Mushroom also has antitumor, reducing blood-fat in addition, antithrombotic improves immunizing power and protects the pharmacological actions such as liver.Flat mushroom: be Agaricales Pleurotaceae one kind under Basidiomycota, flat mushroom is containing abundant nutritive substance, and every hectogram dry product is containing protein 20-23 gram, and aminoacid component A wide selection of colours and designs, and content of mineral substances is very abundant.The effect of there is wind-evil dispelling and cold-evil expelling, stimulating the circulation of the blood and cause the muscles and joints to relax.Be used for controlling the illnesss such as lumbago and skelalgia, numb in every limb, grain is obstructed, the protein-polysaccharide body in flat mushroom has very strong restraining effect to cancer cells, can enhancing body immunologic function.Mushroom: have another name called white mushroom, Agaricus campestris etc., become mycelia by ripe spore germination, mycelia is that many cells have tabula, extends by means of apical growth, and white, elongated, wool shape, becomes thread gradually.Mushroom is nutritious, is high protein, lower fat, is rich in the nutritive ingredients such as essential amino acid, mineral substance, VITAMIN and polysaccharide, and often edible mushrooms can promote the absorption of human body to other food nutritions well.
The edible mushroomss such as mushroom, flat mushroom, mushroom are except edible as vegetables, the raw material that also can be used as food or drink processing is widely used, but in the process of processing, producing the tankage such as mushroom handle, broken mushroom, inferior mushroom can not be fully used, cause the waste of resource, the invention provides a kind of brewing method of three mushroom wine, can continue processing and utilization to the tankage of above-mentioned edible mushrooms, increase operation rate.
Summary of the invention
Technical problem to be solved by this invention is that the tankage after employing mushroom, flat mushroom, mushroom processing are raw material, sweet potato is as matrix, process through operations such as raw materials pretreatment, making beating, mixing, dosing, just fermentation, secondary fermentation, squeezing ageing, packaging, sterilization, storages, a kind of features good taste, nutritious is provided, and there are three mushroom wine of nourishing function.
The present invention solves the technical scheme that its technical problem takes: a kind of brewing method of three mushroom wine, mainly carries out according to the following steps:
A, sweet potato pre-treatment: sweet potato, after cleaning, is cut into sweet potato grain, and granularity is 10-15 gram/, be cut into particle and be both beneficial to nutritive substance and separate out, and is convenient to again boiling;
B, three mushroom pre-treatment: selecting the tankage of mushroom, flat mushroom, the mushroom handle of mushroom course of processing generation, broken mushroom, inferior mushroom is raw material, remove impurity and clean up, mushroom, flat mushroom, mushroom tankage being pressed to the weight ratio of 3:1:2 mixes, add raw material weight 3-5 water making beating doubly, then add the cellulase of slurry weight 0.6-0.8%, the polygalacturonase of 0.2-0.3% to combine hydrolysis, temperature control 40-50 DEG C, keep 8-12 hour, make three mushroom slurries after hydrolysis, by enzymolysis, the nutritive substance in the tankage of mushroom handle, broken mushroom, inferior mushroom can be separated out completely;
C, boiling: the sweet potato grain in steps A is put and in steam cooker, cooked to ripe and do not stick with paste, and stand is chilled to 60-70 DEG C, makes matrix;
D, dosing: to the wheat koji that adds matrix weight 12-16% in the matrix in step C, matrix weight 6-8% distiller's yeast, adds the three mushroom slurries that the step B of matrix weight 60-75% makes, and adds the water of matrix weight 70-80%;
E, fermentation: according to room temperature by product temperature control at 25-30 DEG C, the time is 60-80 days, when the alcoholic strength in wine unstrained spirits reaches 18% volume ratio when above, fermentation ends;
F, squeezing: ripe wine unstrained spirits is carried out to solid-liquid separation with plate and frame air film pressure filter, filter and make raw wine;
G, ageing: adopt microwave-assisted deepfreeze to add the ageing of fast-growing wine, microwave frequency 600-800MHz, deepfreeze time 5-10 days, temperature 5-10 DEG C, by ageing, makes three mushroom wine soft agreeable to the taste, mellow aromatic;
After H, packaging, sterilization, make three mushroom wine.
Beneficial effect: what the present invention adopted is the tankage such as broken mushroom, mushroom handle that mushroom, flat mushroom, mushroom produce in the course of processing, improve the utilization ratio of raw material, adopt in process of production cellulase, polygalacturonase to combine hydrolysis to mushroom, flat mushroom, mushroom, can separate out nutritive ingredient useful to human body in mushroom, flat mushroom, mushroom completely, adopt sweet potato as matrix simultaneously, make three mushroom wine be rich in more nutritive substance, mouthfeel is good, long times of aftertaste and nutritious, has the antipyretic function such as tired, anticancer, hypoglycemic that disappears.
Embodiment
Embodiment 1:
A brewing method for three mushroom wine, carries out as follows:
A, sweet potato pre-treatment: sweet potato, after cleaning, is cut into sweet potato grain, and granularity is 10 grams/, be cut into particle and be both beneficial to nutritive substance and separate out, and is convenient to again boiling;
B, three mushroom pre-treatment: selecting the tankage of mushroom, flat mushroom, the mushroom handle of mushroom course of processing generation, broken mushroom, inferior mushroom is raw material, remove impurity and clean up, wherein mushroom, flat mushroom, mushroom tankage are respectively mushroom 6kg, flat mushroom 2kg, mushroom 4kg, mix, add the water making beating of 36kg, add the cellulase of slurry weight 0.3kg, the polygalacturonase of 0.1kg to combine hydrolysis, 40 DEG C of temperature controls, keep 12 hours, make three mushroom slurries after hydrolysis;
C, boiling: the sweet potato grain in steps A is put and in steam cooker, cooked to ripe and do not stick with paste, and stand is chilled to 60 DEG C, makes matrix;
D, dosing: get the matrix of 20kg, in matrix, add the wheat koji of 2.4kg, the distiller's yeast of 1.2kg, the three mushroom slurries that the step B of interpolation 12kg makes, the water of interpolation 14kg;
E, fermentation: according to room temperature by product temperature control at 25 DEG C, the time is 80 days, when in wine unstrained spirits, the volume ratio of alcohol reaches 19%, fermentation ends;
F, squeezing: ripe wine unstrained spirits is carried out to solid-liquid separation with plate and frame air film pressure filter, filter and make raw wine;
G, ageing: adopt microwave-assisted deepfreeze to add the ageing of fast-growing wine, microwave frequency 600MHz, 10 days deepfreeze time, 5 DEG C of temperature, by ageing, make three mushroom wine soft agreeable to the taste, mellow aromatic;
After H, packaging, sterilization, make three mushroom wine.
Embodiment 2:
A brewing method for three mushroom wine, carries out as follows:
A, sweet potato pre-treatment: sweet potato, Rhizoma Dioscoreae esculentae, after cleaning, are cut into sweet potato grain, Rhizoma Dioscoreae esculentae grain, and granularity is 12 grams/, be cut into particle and be both beneficial to nutritive substance and separate out, and is convenient to again boiling;
B, three mushroom pre-treatment: select mushroom, flat mushroom, the mushroom handle that the mushroom course of processing produces, broken mushroom, the tankage of inferior mushroom are raw material, remove impurity and clean up, wherein mushroom, flat mushroom, mushroom tankage are respectively mushroom 4.5kg, flat mushroom 1.5kg, mushroom 3kg, separately add desert cistanche 1kg, Pleurotus eryngii 0.5kg, mix, add the water making beating of 40kg, add the cellulase of slurry weight 0.35kg, the polygalacturonase of 0.13kg is combined hydrolysis, 45 DEG C of temperature controls, keep 10 hours, make three mushroom slurries after hydrolysis, pass through enzymolysis, make mushroom, flat mushroom, the nutritive substance of mushroom can be separated out completely,
C, boiling: the Rhizoma Dioscoreae esculentae grain of getting sweet potato grain, the 4kg of 16kg mixes and in rearmounted steam cooker, cooks to ripe and do not stick with paste, and stand is chilled to 65 DEG C, makes matrix;
D, dosing: get the matrix of 20kg, in matrix, add the wheat koji of 2.8kg, the distiller's yeast of 1.4kg, the three mushroom slurries that the step B of interpolation 14kg makes, the water of interpolation 15kg;
E, fermentation: according to room temperature by product temperature control at 27 DEG C, the time is 70 days, when in wine unstrained spirits, the volume ratio of alcohol reaches 18.5%, fermentation ends;
F, squeezing: ripe wine unstrained spirits is carried out to solid-liquid separation with plate and frame air film pressure filter, filter and make raw wine;
G, ageing: adopt microwave-assisted deepfreeze to add the ageing of fast-growing wine, microwave frequency 700MHz, 7 days deepfreeze time, 8 DEG C of temperature, by ageing, make three mushroom wine soft agreeable to the taste, mellow aromatic;
After H, packaging, sterilization, make three mushroom wine.
Embodiment 3:
A brewing method for three mushroom wine, carries out as follows:
A, sweet potato pre-treatment: sweet potato, the root of kudzu vine, after cleaning, are cut into sweet potato grain, root of kudzu vine grain, and granularity is 15 grams/, be cut into particle and be both beneficial to nutritive substance and separate out, and is convenient to again boiling;
B, three mushroom pre-treatment: select mushroom, flat mushroom, the mushroom handle that the mushroom course of processing produces, broken mushroom, the tankage of inferior mushroom are raw material, remove impurity and clean up, wherein mushroom, flat mushroom, mushroom tankage are respectively mushroom 4.5kg, flat mushroom 1.5kg, mushroom 3kg, separately add Root of Bunge Auriculate 1kg, Poria cocos 0.5kg, mix, add the water making beating of 50kg, add the cellulase of slurry weight 0.45kg, the polygalacturonase of 0.18kg is combined hydrolysis, 50 DEG C of temperature controls, keep 8 hours, make three mushroom slurries after hydrolysis, pass through enzymolysis, make mushroom, flat mushroom, the nutritive substance of mushroom can be separated out completely,
C, boiling: the root of kudzu vine grain of getting sweet potato grain, the 5kg of 15kg mixes and in rearmounted steam cooker, cooks to ripe and do not stick with paste, and stand is chilled to 65 DEG C, makes matrix;
D, dosing: get the matrix of 20kg, in matrix, add the wheat koji of 3.2kg, the distiller's yeast of 1.6kg, the three mushroom slurries that the step B of interpolation 16kg makes, the water of interpolation 16kg;
E, fermentation: according to room temperature by product temperature control at 30 DEG C, the time is 60 days, when in wine unstrained spirits, the volume ratio of alcohol reaches 18.7%, fermentation ends;
F, squeezing: ripe wine unstrained spirits is carried out to solid-liquid separation with plate and frame air film pressure filter, filter and make raw wine;
G, ageing: adopt microwave-assisted deepfreeze to add the ageing of fast-growing wine, microwave frequency 800MHz, 10 days deepfreeze time, 5 DEG C of temperature, by ageing, make three mushroom wine soft agreeable to the taste, mellow aromatic;
After H, packaging, sterilization, make three mushroom wine.
The foregoing is only the preferred embodiments of the present invention, all equalizations of doing according to the claims in the present invention scope change, and all should belong to the covering scope of the claims in the present invention.
Claims (1)
1. a brewing method for three mushroom wine, is characterized in that, mainly adopts following steps:
A, sweet potato pre-treatment: sweet potato, after cleaning, is cut into sweet potato grain, and granularity is 10-15 gram/;
B, three mushroom pre-treatment: selecting the tankage of mushroom, flat mushroom, the mushroom handle of mushroom course of processing generation, broken mushroom, inferior mushroom is raw material, remove impurity and clean up, mushroom, flat mushroom, mushroom tankage being pressed to the weight ratio of 3:1:2 mixes, add raw material weight 3-5 water making beating doubly, then add the cellulase of slurry weight 0.6-0.8%, the polygalacturonase of 0.2-0.3% to combine hydrolysis, temperature control 40-50 DEG C, keeps 8-12 hour, makes three mushroom slurries after hydrolysis;
C, boiling: the sweet potato grain in steps A is put and in steam cooker, cooked to ripe and do not stick with paste, and stand is chilled to 60-70 DEG C, makes matrix;
D, dosing: to the wheat koji that adds matrix weight 12-16% in the matrix in step C, matrix weight 6-8% distiller's yeast, adds the three mushroom slurries that make in the step B of matrix weight 60-75%, adds the water of matrix weight 70-80%;
E, fermentation: by product temperature control, at 25-30 DEG C, fermentation time is 60-80 days, when the alcoholic strength in wine unstrained spirits reaches 18% volume ratio when above, fermentation ends;
F, squeezing: ripe wine unstrained spirits is carried out to solid-liquid separation with plate and frame air film pressure filter, filter and make raw wine;
G, ageing: adopt microwave-assisted deepfreeze to add the ageing of fast-growing wine, microwave frequency 600-800MHz, deepfreeze time 5-10 days, temperature 5-10 DEG C;
After H, packaging, sterilization, make three mushroom wine.
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| CN103740527A (en) * | 2013-12-27 | 2014-04-23 | 彭聪 | Brewing method of broccoli wine |
| CN104593196A (en) * | 2015-02-20 | 2015-05-06 | 彭常安 | Method for brewing health liquor containing magnolia officinalis |
| CN106222060A (en) * | 2016-08-22 | 2016-12-14 | 彭常安 | A kind of processing method of Calyx Seu Fructus Physalis Fructus Crataegi Health-care fruit vinegar |
| CN106544225A (en) * | 2016-12-12 | 2017-03-29 | 吉林农业大学 | Pleurotus citrinopileatus fermented wine with and preparation method thereof |
| CN113881528A (en) * | 2021-11-05 | 2022-01-04 | 舞钢市金菇菌业有限公司 | Edible fungus wine and preparation method thereof |
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| CN87103266A (en) * | 1987-05-05 | 1988-11-23 | 李仕政 | A kind of making method of technique of mushroom wine |
| US7244456B2 (en) * | 2005-10-22 | 2007-07-17 | In Sung Lee | Mushroom wine |
| CN102408968B (en) * | 2011-12-07 | 2013-04-10 | 黄族和 | Preparation method of multi-mushroom wine |
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Effective date of registration: 20191210 Address after: No. 20, Huanxi Road, diaopu street, Gaogang District, Taizhou City, Jiangsu Province Patentee after: Li Qiannan Address before: 241000 Anhui Province, Wuhu city Yijiang District Wenjin Road No. 2 Patentee before: Peng Changan |
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