CN1056185C - Pine mushroom rice wine and compounding method thereof - Google Patents
Pine mushroom rice wine and compounding method thereof Download PDFInfo
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- CN1056185C CN1056185C CN96111572A CN96111572A CN1056185C CN 1056185 C CN1056185 C CN 1056185C CN 96111572 A CN96111572 A CN 96111572A CN 96111572 A CN96111572 A CN 96111572A CN 1056185 C CN1056185 C CN 1056185C
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- wine
- rice wine
- matsutake
- yellow rice
- rice
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Abstract
The present invention discloses pine mushroom rice wine and a preparation method thereof. Distilled water or pure water, or ionized water is used as brewing water, purple rice, or glutinous rice, or red rice, or black rice, etc. is used as raw materials, and yellow wine prepared by the processing steps of boiling, diastatic fermentation, squeezing, etc. is used as base wine; the leaching liquid of the base wine is formed by soaking and filtering cleaned fresh pine mushrooms in the base wine, and filtered residues are pulverized and are put in clear water to be heated, boiled and leached, and then, are filtered for the second time; proteolytic enzyme and yeast are added to filter liquor; after the decomposition of the proteolytic enzyme and the yeast, the filter liquor is uniformly mixed with the leaching liquid of the base wine to form pine mushroom soup; then, the pine mushroom soup prepared is added and uniformly mixed with the base wine. The pine mushroom rice wine has the advantages of abundant nutrition, soft mouth feel and favorable market prospect.
Description
The present invention relates to other alcoholic drinkss and preparation method thereof.
Matsutake, it is a kind of rare edible mushrooms that originates in the remote, thickly forested mountains of Yunnan, test by analysis, wherein contain abundant polysaccharide and multiple amino acids and little element and micro-of giving birth to, it has the microcirculation in human body of improvement, regulates function of human body, enhance immunity power, blood fat reducing and cholesterol level, anti-cancer and cancer-preventing, remarkable efficacy such as promote longevity.And grains such as purple rice, black rice have health-care effects such as blood-enriching face-nourishing and middle appetizing.At present, occur in succession as the food of added ingredients, health care medicine etc., but be that the wine of added ingredients preparation yet there are no report with the matsutake with matsutake.
The object of the present invention is to provide a kind of usefulness matsutake and rice wine nutritious health promoting wine and compound method thereof as preparation of raw material.
Pine mushroom rice wine of the present invention is to be basic wine with high-quality rice wine, adds matsutake and adopt following processing step to be prepared in basic wine:
1, the brew of basic wine
The application number that adopts inventor's application is the production method of 95117101.1 quality liquor series, with distilled water or pure water or ionized water is brewing water, with purple rice, glutinous rice, red rice, black rice etc. is raw material, is basic wine through the yellow rice wine of processing step productions such as boiling, diastatic fermentation and squeezing.
2, the preparation of matsutake soup
Get clean bright matsutake 10-20Kg, basic wine with 20-40Kg soaks matsutake 3 months, filter, get basic steeping in wine extract, and filter residue pulverized, put into 20-40Kg clear water heating and boil and propose 2 filtration, add in the filtrate that proteolytic enzyme and yeast decompose afterwards and aforesaid basic steeping in wine extract mixes and gets final product under 55-65 ℃ condition.
3, the preparation of pine mushroom rice wine
Prepared matsutake Tonga in the step 2 is gone in the 1000Kg yellow rice wine, mixed and get final product.
Pine mushroom rice wine of the present invention adopts the distilled water wine-making technology of inventor's initiative, with distilled water or pure water or ionized water is brewing water, with purple rice, glutinous rice, red rice, black rice etc. is raw material, yellow rice wine through processing step productions such as boiling, diastatic fermentation and squeezings is basic wine, be equipped with produce in the remote, thickly forested mountains rare mushroom---matsutake is made.This product mouthfeel is soft, fragrance is pleasant, contains polysaccharide and multiple amino acids and abundant VITAMIN and trace element, can regulate function of human body, improves body immunity, anti-cancer and cancer-preventing, and reducing cholesterol, reducing blood-fat, improves the health at adjust blood pressure, promotes longevity.Product is as follows through Yunnan bureau of import ﹠ export commodities inspection detected result: 27.8 ° of alcoholic strengths; Total reducing sugar %15.83; Amino acid (in the milligram number 25.1 of 100 milliliters of contained a-amino nitrogens of wine sample, plumbous (in Pb, mg/kg) 0.08, manganese is (in Mn; Mg/kg) 1.10, methyl alcohol (g/100ml), 0.003, potato spirit (g/100ml) 0.005, this wine is rich in amino acid, meets state health standards.
Embodiment 1,
Pine mushroom rice wine of the present invention adopts following processing step to be prepared from:
1, the brew of basic wine
Adopting the production method of the quality liquor series of inventor's initiative, is brewing water with distilled water, and with the purple rice raw material, the yellow rice wine of producing through processing steps such as boiling, diastatic fermentation and squeezings is as basic wine.
2, the preparation of matsutake soup
Get clean bright matsutake 15Kg, with the yellow rice wine that makes in the 30Kg step 1 matsutake was soaked 3 months, filter, get the yellow rice wine vat liquor, and filter residue pulverized, put into 30Kg clear water heating and boil and propose 2 filtration, add in the filtrate that proteolytic enzyme and yeast decompose afterwards and aforesaid yellow rice wine vat liquor mixes and gets final product under 60 ℃ condition.
3, the preparation of pine mushroom rice wine
Prepared matsutake Tonga in the step 2 is gone in the 1000Kg yellow rice wine, mixed and get final product.
Embodiment 2
Pine mushroom rice wine of the present invention adopts following processing step to be prepared from:
1, the brew of basic wine
Adopting the production method of the quality liquor series of inventor's invention, is brewing water with the pure water, is raw material with glutinous rice, and the yellow rice wine of producing through processing steps such as boiling, diastatic fermentation and squeezings is as basic wine.
2, the preparation of matsutake soup
Get clean bright matsutake 10Kg, with the yellow rice wine that makes in the 20Kg step 1 matsutake was soaked 3 months, filter, get the yellow rice wine vat liquor, and filter residue pulverized, put into 20Kg clear water heating and boil and propose 2 filtration, add in the filtrate that proteolytic enzyme and yeast decompose afterwards and aforesaid yellow rice wine vat liquor mixes and gets final product under 55 ℃ condition.
3, the preparation of pine mushroom rice wine
Prepared matsutake Tonga in the step 2 is gone in the 1000Kg yellow rice wine, mixed and get final product.
Embodiment 3,
Pine mushroom rice wine of the present invention adopts following processing step to be prepared from:
1, the brew of basic wine
With the ionized water is brewing water, is raw material with the red rice, and the yellow rice wine of producing through processing steps such as boiling, diastatic fermentation and squeezings is as basic wine.
2, the preparation of matsutake soup
Get clean bright matsutake 20Kg, with the yellow rice wine that makes in the 40Kg step 1 matsutake was soaked 3 months, filter, get the yellow rice wine vat liquor, and filter residue pulverized, put into 40Kg clear water heating and boil and propose 2 filtration, add in the filtrate that proteolytic enzyme and yeast decompose afterwards and aforesaid yellow rice wine vat liquor mixes and gets final product under 65 ℃ condition.
3, the preparation of matsutake purple rice wine
Prepared matsutake Tonga in the step 2 is gone in the 1000Kg yellow rice wine, mixed and get final product.
Claims (4)
1, a kind of pine mushroom rice wine is a brewing water with distilled water or pure water or ionized water, and its feature has added matsutake and adopted following method preparation in basic wine:
1. being raw material with purple rice, glutinous rice, red rice or black rice, is basic wine through the yellow rice wine of boiling, diastatic fermentation and squeezing process production;
2. get clean bright matsutake 10-20Kg, 1. the basic wine that makes in the 20-40Kg step soaks matsutake 3 months, filter, get basic steeping in wine extract, and filter residue pulverized, put into 20-40Kg clear water heating and boil and propose 2 filtration, add in the filtrate that proteolytic enzyme and yeast decompose afterwards and aforesaid basic steeping in wine extract mixes and promptly gets matsutake soup under 55-65 ℃ condition;
3. with step in 2. prepared matsutake Tonga go in the 1000Kg yellow rice wine, mix and get final product.
2, pine mushroom rice wine according to claim 1 is characterized in that with purple rice wine and matsutake be main raw material, adopts following method preparation:
1. be raw material with the purple rice, the yellow rice wine of producing through boiling, diastatic fermentation and squeezing process step is as basic wine;
2. get clean bright matsutake 15Kg, 1. the yellow rice wine that makes in the 30Kg step soaks matsutake 3 months, filter, get the yellow rice wine vat liquor, and filter residue pulverized, put into 30Kg clear water heating and boil and propose 2 filtration, add in the filtrate that proteolytic enzyme and yeast decompose afterwards and aforesaid yellow rice wine vat liquor mixes and gets final product under 60 ℃ condition;
3. with step in 2. prepared matsutake Tonga go in the 1000Kg yellow rice wine, mix and get final product.
3, pine mushroom rice wine according to claim 1 is characterized in that with sticky rice wine and matsutake be main raw material, adopts following method preparation:
1. be raw material with glutinous rice, the yellow rice wine of producing through boiling, diastatic fermentation and squeezing process step is as basic wine;
2. get clean bright matsutake 10Kg, 1. the yellow rice wine that makes in the 20Kg step soaks matsutake 3 months, filter, get the yellow rice wine vat liquor, and filter residue pulverized, put into 20Kg clear water heating and boil and propose 2 filtration, add in the filtrate that proteolytic enzyme and yeast decompose afterwards and aforesaid yellow rice wine vat liquor mixes and gets final product under 55 ℃ condition;
3. with step in 2. prepared matsutake Tonga go in the 1000Kg yellow rice wine, mix and get final product.
4, pine mushroom rice wine according to claim 1 is characterized in that with red rice wine and matsutake be main raw material, adopts following method preparation:
1. with the red rice raw material, the yellow rice wine of producing through boiling, diastatic fermentation and squeezing process step is as basic wine;
2. get clean bright matsutake 20Kg, 1. the yellow rice wine that makes in the 40Kg step soaks matsutake 3 months, filter, get the yellow rice wine vat liquor, and filter residue pulverized, put into 40Kg clear water heating and boil and propose 2 filtration, add in the filtrate that proteolytic enzyme and yeast decompose afterwards and aforesaid yellow rice wine vat liquor mixes and gets final product under 65 ℃ condition;
3. with step in 2. prepared matsutake Tonga go in the 1000Kg yellow rice wine, mix and get final product.
Priority Applications (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
CN96111572A CN1056185C (en) | 1996-09-25 | 1996-09-25 | Pine mushroom rice wine and compounding method thereof |
Applications Claiming Priority (1)
Application Number | Priority Date | Filing Date | Title |
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CN96111572A CN1056185C (en) | 1996-09-25 | 1996-09-25 | Pine mushroom rice wine and compounding method thereof |
Publications (2)
Publication Number | Publication Date |
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CN1150176A CN1150176A (en) | 1997-05-21 |
CN1056185C true CN1056185C (en) | 2000-09-06 |
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CN96111572A Expired - Fee Related CN1056185C (en) | 1996-09-25 | 1996-09-25 | Pine mushroom rice wine and compounding method thereof |
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Families Citing this family (4)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN1071789C (en) * | 1998-04-10 | 2001-09-26 | 杨光辉 | Series of wines |
CN104109617B (en) * | 2014-06-23 | 2015-12-02 | 汪从新 | One is clear liver and improved vision yellow rice wine and preparation method thereof |
CN109576109A (en) * | 2019-01-14 | 2019-04-05 | 广东顺德酒厂有限公司 | A kind of lemon rice wine and preparation method thereof |
CN112625853A (en) * | 2020-11-30 | 2021-04-09 | 延边龙井市鸿顺生物科技有限公司 | Composite multi-flavor apple pear and pine mushroom fruit vinegar and brewing method |
Citations (3)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN1066883A (en) * | 1991-05-22 | 1992-12-09 | 刘宝德 | The making method of ginseng antler medical liquor |
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 |
CN1113947A (en) * | 1994-05-25 | 1995-12-27 | 耿正祥 | Lacebark pine fungus wine and its preparation |
-
1996
- 1996-09-25 CN CN96111572A patent/CN1056185C/en not_active Expired - Fee Related
Patent Citations (3)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN1066883A (en) * | 1991-05-22 | 1992-12-09 | 刘宝德 | The making method of ginseng antler medical liquor |
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 |
CN1113947A (en) * | 1994-05-25 | 1995-12-27 | 耿正祥 | Lacebark pine fungus wine and its preparation |
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CN1150176A (en) | 1997-05-21 |
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