CN103571686A - Preparation method of shitake mushroom wine juice - Google Patents
Preparation method of shitake mushroom wine juice Download PDFInfo
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- CN103571686A CN103571686A CN201310470395.7A CN201310470395A CN103571686A CN 103571686 A CN103571686 A CN 103571686A CN 201310470395 A CN201310470395 A CN 201310470395A CN 103571686 A CN103571686 A CN 103571686A
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Abstract
The invention discloses a preparation method of shitake mushroom wine juice. The preparation method comprises the following steps: grinding dry shitake mushrooms and screening to prepare shitake mushroom powder; adding water to be uniformly mixed with the shitake mushroom powder under water bath conditions, and adding cellulose for enzymolysis; adding sucrose and food grade diammonium hydrogen phosphate after enzymolysis is completed, mixing to be uniform to prepare a fermenting culture medium, and sterilizing; adding active dry yeasts, fermenting at the temperature of 20-25 DEG C for 8-10 days, and filtering to obtain the shitake mushroom wine juice.
Description
Technical field
The present invention relates to a kind of wine juice, the wine juice of particularly being prepared by mushroom, belongs to the technical field of biological fermentation.
Background technology
The nutritive value of mushroom is very high, and lentinan can improve body's immunity, also can promote the lymphocytic generation of T and improve the lymphocytic killing activity of T; The Yeast Nucleic Acid that Lentinus Edodes fungus cover contains duplex structure, enters after human body, can produce the Interferon, rabbit with antitumous effect; In mushroom, contain purine, choline, tyrosine, oxydase and some nucleic acid substances, can play the effect of hypotensive, decreasing cholesterol, reducing blood-fat, again can prevention of arterial sclerosis, the disease such as liver cirrhosis; It can not only invigorating the liver and kidney, the effect of strengthening the spleen and stomach, replenishing QI and blood, intelligence promoting and tranquilization, beauty treatment face, also can phlegm-eliminiating and qi-regulating, beneficial stomach and in, removing toxic substances, antitumor, holder acne rash.Also can cure mainly the illnesss such as poor appetite, in poor health, urinary incontinence, constipation, obesity, tumour sore.In mushroom, contain a large amount of sylvite and other mineral element, be regarded as the ultimate food that prevents that acidic food is poisoning.In the majority with hemicellulose in carbohydrate in mushroom, main component is N.F,USP MANNITOL, trehalose and bacterium sugar, glucose, piperylene, methyl-pentosan etc.
Summary of the invention
The object of the present invention is to provide a kind of preparation method of " Xianggu " mushroom wine juice.
Object of the present invention is achieved through the following technical solutions:
A preparation method for " Xianggu " mushroom wine juice, comprises the following steps:
(1) mushroom powder preparation: get dried thin mushroom, pulverize, cross 100～140 order mesh screens, make mushroom powder;
(2) enzymolysis: mushroom powder and water stir under 40～45 ℃ of water bath condition, add cellulase degradation;
(3) configuration substratum: add sucrose, food grade phosphoric acid hydrogen two ammoniums after enzymolysis finishes, stir, be configured to fermention medium, sterilizing;
(4) zymamsis: the substratum after sterilizing adds active dry yeast bacterium to ferment, filters, and obtains " Xianggu " mushroom wine juice.
Mushroom powder described in step (2) and water are 1:5～1:7 mass volume ratio, and cellulase add-on is 0.6～0.8% of mushroom opaque amount.
The initial reducing sugar content of fermention medium described in step (3) is 140～160g/L, and initial nitrogen content is 0.5～0.6g/L.
Active dry yeast bacterium described in step (4) becomes the mass volume ratio of 1.6～1.8g/L with substratum, zymamsis condition is 20～25 ℃ of fermentations 8～10 days.
This preparation method's technique is simple, and process is easily controlled, the " Xianggu " mushroom wine juice making, and mouthfeel sweet-smelling, nutritive substance is abundant, and utility value is high.
Embodiment
Below in conjunction with specific embodiment, the present invention is done to further detailed elaboration, but embodiments of the present invention are not limited to the scope that embodiment represents.These embodiment are only for the present invention is described, but not for limiting the scope of the invention.In addition, after reading content of the present invention, those skilled in the art can do various modifications to the present invention, and these equivalent variations fall within appended claims limited range of the present invention equally.
Embodiment 1
After dried thin mushroom is pulverized, cross 100 order mesh screens, make mushroom powder.Mushroom powder and water, with 1:5 mass volume ratio uniform stirring under 40 ℃ of water bath condition, add cellulase by 0.6% of mushroom opaque amount, enzymolysis 30min.With sucrose, food grade phosphoric acid hydrogen two ammoniums, after stirring, be configured to fermention medium, controlling the initial reducing sugar content of substratum is 140g/L, initial nitrogen content is 0.5g/L, adds active dry yeast bacterium after sterilizing, and active dry yeast bacterium becomes 1.6g/L mass volume ratio with substratum.The condition bottom fermentations of 20 ℃ 8 days, after filtration, make " Xianggu " mushroom wine juice.
Embodiment 2
After dried thin mushroom is pulverized, cross 120 order mesh screens, make mushroom powder.Mushroom powder and water, with 1:6 mass volume ratio uniform stirring under 42 ℃ of water bath condition, add cellulase by 0.7% of mushroom opaque amount, enzymolysis 30min.With sucrose, food grade phosphoric acid hydrogen two ammoniums, after stirring, be configured to fermention medium, controlling the initial reducing sugar content of substratum is 150g/L, initial nitrogen content is 0.55g/L, after sterilizing, in substratum, adds active dry yeast bacterium, and active dry yeast bacterium becomes 1.7g/L mass volume ratio with substratum.The condition bottom fermentations of 22 ℃ 9 days, after filtration, make " Xianggu " mushroom wine juice.
Embodiment 3
After dried thin mushroom is pulverized, cross 140 order mesh screens, make mushroom powder.Mushroom powder and water, with 1:7 mass volume ratio uniform stirring under 45 ℃ of water bath condition, add cellulase by 0.8% of mushroom opaque amount, enzymolysis 30min.With sucrose, food grade phosphoric acid hydrogen two ammoniums, after stirring, be configured to fermention medium, controlling the initial reducing sugar content of substratum is 160g/L, initial nitrogen content is 0.6g/L, after sterilizing, in substratum, adds active dry yeast bacterium, and active dry yeast bacterium becomes 1.8g/L mass volume ratio with substratum.The condition bottom fermentations of 25 ℃ 10 days, after filtration, make " Xianggu " mushroom wine juice.
This preparation method's technique is simple, and process is easily controlled, the " Xianggu " mushroom wine juice making, and mouthfeel sweet-smelling, nutritive substance is abundant, and utility value is high.
Claims (4)
1. a preparation method for " Xianggu " mushroom wine juice, comprises the following steps:
(1) mushroom powder preparation: get dried thin mushroom, pulverize, cross 100～140 order mesh screens, make mushroom powder;
(2) enzymolysis: mushroom powder and water stir under 40～45 ℃ of water bath condition, add cellulase degradation;
(3) configuration substratum: add sucrose, food grade phosphoric acid hydrogen two ammoniums after enzymolysis finishes, stir, be configured to fermention medium, sterilizing;
(4) zymamsis: the substratum after sterilizing adds active dry yeast bacterium to ferment, filters, and obtains " Xianggu " mushroom wine juice.
2. the preparation method of " Xianggu " mushroom wine juice according to claim 1, is characterized in that: the mushroom powder described in step (2) and water are 1:5～1:7 mass volume ratio, and cellulase add-on is 0.6～0.8% of mushroom opaque amount.
3. the preparation method of " Xianggu " mushroom wine juice according to claim 1, is characterized in that: the initial reducing sugar content of fermention medium described in step (3) is 140～160g/L, and initial nitrogen content is 0.5～0.6g/L.
4. the preparation method of " Xianggu " mushroom wine juice according to claim 1, is characterized in that: the active dry yeast bacterium described in step (4) becomes the mass volume ratio of 1.6～1.8g/L with substratum, and zymamsis condition is 20～25 ℃ of fermentations 8～10 days.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201310470395.7A CN103571686A (en) | 2013-10-10 | 2013-10-10 | Preparation method of shitake mushroom wine juice |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201310470395.7A CN103571686A (en) | 2013-10-10 | 2013-10-10 | Preparation method of shitake mushroom wine juice |
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| Publication Number | Publication Date |
|---|---|
| CN103571686A true CN103571686A (en) | 2014-02-12 |
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| Application Number | Title | Priority Date | Filing Date |
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| CN201310470395.7A Pending CN103571686A (en) | 2013-10-10 | 2013-10-10 | Preparation method of shitake mushroom wine juice |
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Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104804938A (en) * | 2015-04-08 | 2015-07-29 | 广西大学 | Lentinus edodes wine and preparation method thereof |
| CN106544225A (en) * | 2016-12-12 | 2017-03-29 | 吉林农业大学 | Pleurotus citrinopileatus fermented wine with and preparation method thereof |
| CN106635634A (en) * | 2016-12-12 | 2017-05-10 | 吉林农业大学 | Pleurotus citrinopileatus/pomelo wine and preparation method thereof |
| CN108034544A (en) * | 2017-12-15 | 2018-05-15 | 山东惠民齐发果蔬有限责任公司 | The alcoholic beverage of edible and medical fungi |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1441045A (en) * | 2003-03-29 | 2003-09-10 | 罗永林 | Xianggu mushroom wine and its prepn |
| KR100874664B1 (en) * | 2007-07-04 | 2008-12-17 | 태경농산주식회사 | Manufacturing method for alcohol drink made of pyogo-mushrooms |
-
2013
- 2013-10-10 CN CN201310470395.7A patent/CN103571686A/en active Pending
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1441045A (en) * | 2003-03-29 | 2003-09-10 | 罗永林 | Xianggu mushroom wine and its prepn |
| KR100874664B1 (en) * | 2007-07-04 | 2008-12-17 | 태경농산주식회사 | Manufacturing method for alcohol drink made of pyogo-mushrooms |
Non-Patent Citations (2)
| Title |
|---|
| 王凤琴，等: "香菇糯米酒的研制", 《酿酒科技》 * |
| 肖玲玲，等: "新型香菇醋酿造工艺研究", 《江苏调味副食品》 * |
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104804938A (en) * | 2015-04-08 | 2015-07-29 | 广西大学 | Lentinus edodes wine and preparation method thereof |
| CN106544225A (en) * | 2016-12-12 | 2017-03-29 | 吉林农业大学 | Pleurotus citrinopileatus fermented wine with and preparation method thereof |
| CN106635634A (en) * | 2016-12-12 | 2017-05-10 | 吉林农业大学 | Pleurotus citrinopileatus/pomelo wine and preparation method thereof |
| CN108034544A (en) * | 2017-12-15 | 2018-05-15 | 山东惠民齐发果蔬有限责任公司 | The alcoholic beverage of edible and medical fungi |
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Application publication date: 20140212 |