CN1045811A - 竹荪酒的制作方法 - Google Patents

竹荪酒的制作方法 Download PDF

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Publication number
CN1045811A
CN1045811A CN 89105683 CN89105683A CN1045811A CN 1045811 A CN1045811 A CN 1045811A CN 89105683 CN89105683 CN 89105683 CN 89105683 A CN89105683 A CN 89105683A CN 1045811 A CN1045811 A CN 1045811A
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wine
dictyophora
dictyophora phalloidea
bacterium
making method
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CN 89105683
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CN1023023C (zh
Inventor
曾德容
黄透光
胡仲贤
李山东
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EDIBLE BACTERIA DEVELOPMENT CO HUITONG COUNTY HUNAN PROV
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EDIBLE BACTERIA DEVELOPMENT CO HUITONG COUNTY HUNAN PROV
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Priority to CN 89105683 priority Critical patent/CN1023023C/zh
Publication of CN1045811A publication Critical patent/CN1045811A/zh
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Abstract

制作竹荪酒的方法,它是将竹荪制成竹荪菌干后,用粮食酒浸泡,所制得的竹荪酒,既有竹荪原有的营养成分,又有浓郁而独特的香味。

Description

本发明是一种用竹荪菌干泡制竹荪酒的制作方法。
竹荪是种食用菌,其粗蛋白含量占20.2%,有18种氨基酸、酶和高分子糖。将竹荪干品浸入酒中,则其中的各种氨基酸便能溶于酒中,得到香气浓郁,营养丰富的芳香补酒。
本发明的目的是提供一种制作竹荪酒的方法。
本发明的内容是:1.当竹荪菌菌裙开展到六、七成时,将其采下,摘除菌托、菌盖,不让包子沾染菌裙和菌柄,保持菌体洁白完整,并立即用鼓风干燥箱烘干。也可以在阳光下晒干或在灶上文火烤干。烘烤温度在40℃~60℃,注意保持清洁。2.干制好的菌体用塑料袋封口保存于低温干燥处1~3个月,待菌干自然挥发出香气时,再用来浸泡。3.用38°~60°的纯白粮食酒浸泡。竹荪干与酒的比例为1∶1000~2∶1000,酒要求无异味,无其它香精、色素和糖等异物。4.菌干浸入后立即封口保存于阴凉处4天以后即可食用。
用本方法制作竹荪酒,简便易行,不需专用的特殊设备,所制出的竹荪酒,既保持了原有竹荪的营养成份,又使酒增加了浓郁而独特的香味。
实施例:将菌裙开展到七成的竹荪菌采下,摘除菌托、菌盖,并立即用鼓风干燥箱烘干,烘烤温度为45℃,将干制好的菌体用塑料袋封口保存于低温干燥处一个半月,然后用竹荪菌干与酒的重量比为2∶1000的比例,将菌干浸泡在50°的纯白粮食酒中,并立即封口保存在阴凉处七天即可食用。

Claims (5)

1、一种制作竹荪酒的方法,其特征是将竹荪菌制成竹荪菌干,并用酒浸泡。
2、按权力要求1的方法,其特征是将竹荪烘烤干或者在太阳下晒干,烘烤的温度为40~60℃。
3、按权力要求1的方法,其特征是竹荪菌干浸泡前封存1~3个月。
4、按权力要求1的方法,其特征是将竹荪菌干浸泡在38~60℃的粮食酒中。
5、按权力要求1或4的方法,其特征是竹荪菌干与酒的比例为1∶1000~2∶1000。
CN 89105683 1989-03-13 1989-03-13 竹荪酒的制作方法 Expired - Fee Related CN1023023C (zh)

Priority Applications (1)

Application Number Priority Date Filing Date Title
CN 89105683 CN1023023C (zh) 1989-03-13 1989-03-13 竹荪酒的制作方法

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
CN 89105683 CN1023023C (zh) 1989-03-13 1989-03-13 竹荪酒的制作方法

Publications (2)

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CN1045811A true CN1045811A (zh) 1990-10-03
CN1023023C CN1023023C (zh) 1993-12-08

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CN 89105683 Expired - Fee Related CN1023023C (zh) 1989-03-13 1989-03-13 竹荪酒的制作方法

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CN (1) CN1023023C (zh)

Cited By (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN102586065A (zh) * 2012-03-05 2012-07-18 李师民 一种竹荪酒的制造方法
CN102719338A (zh) * 2012-07-18 2012-10-10 钟桂英 竹荪保健啤酒

Cited By (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN102586065A (zh) * 2012-03-05 2012-07-18 李师民 一种竹荪酒的制造方法
CN102719338A (zh) * 2012-07-18 2012-10-10 钟桂英 竹荪保健啤酒

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CN1023023C (zh) 1993-12-08

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