CN106222014A - A kind of processing method of Truffe wine - Google Patents

A kind of processing method of Truffe wine Download PDF

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Publication number
CN106222014A
CN106222014A CN201610598431.1A CN201610598431A CN106222014A CN 106222014 A CN106222014 A CN 106222014A CN 201610598431 A CN201610598431 A CN 201610598431A CN 106222014 A CN106222014 A CN 106222014A
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CN
China
Prior art keywords
truffe
wine
freeze
sheet
gained
Prior art date
Application number
CN201610598431.1A
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Chinese (zh)
Inventor
熊海宽
Original Assignee
永仁野森达菌业有限公司
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
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Publication date
Application filed by 永仁野森达菌业有限公司 filed Critical 永仁野森达菌业有限公司
Priority to CN201610598431.1A priority Critical patent/CN106222014A/en
Publication of CN106222014A publication Critical patent/CN106222014A/en

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Classifications

    • CCHEMISTRY; METALLURGY
    • C12BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
    • C12GWINE; PREPARATION THEREOF; ALCOHOLIC BEVERAGES; PREPARATION OF ALCOHOLIC BEVERAGES NOT PROVIDED FOR IN SUBCLASSES C12C OR C12H
    • C12G3/00Preparation of other alcoholic beverages
    • C12G3/04Preparation of other alcoholic beverages by mixing, e.g. for preparation of liqueurs

Abstract

The present invention discloses the processing method of a kind of Truffe wine, selects Truffe fresh, that spore is ripe, is cut into Truffe sheet after cleaning;By chilled for Truffe sheet, distillation after obtain Truffe freeze-drying tablet;Aseptically, addition food stage dry ice, as coolant, carries out micronizing and obtains Truffe freeze dried superfines;Truffe freeze dried superfines and base liquor are extracted, after gained extract stands a couple of days, after secondary filter, i.e. obtains Truffe wine.The present invention improves the local flavor of Truffe wine, shortens process time, optimizes the content of Truffe wine Middle nutrition composition, realizes repetitive cycling extraction, improves production efficiency, function well as reservation nutritional labeling and the effect of local flavor on the premise of ensureing mouthfeel.Under gained Truffe wine room temperature of the present invention, lucifuge can preserve the several years.The Truffe wine that the present invention provides to supporing yang, nurse one's health endocrine, prevent senile dementia, atherosclerosis and antitumor, defying age, resisting fatigue from all having remarkable efficacy.

Description

A kind of processing method of Truffe wine
Technical field
The processing method that the present invention relates to a kind of Truffe wine, belongs to technical field of agricultural product process.
Background technology
Truffe contains rich in protein, 18 kinds of aminoacid (including 8 kinds of essential amino acids that human body can not synthesize), insatiable hungers With the essential trace element such as fatty acid, multivitamin, zinc, manganese, ferrum, calcium, phosphorus, selenium, and sphingolipid, cerebroside, neural acyl The substantial amounts of metabolites such as the acid of amine, triterpene, androsterone, adenosine, Truffe, sterol, Truffe polysaccharide, Truffe polypeptide, have high Healthy nutritive value.
Truffe wine is the most emerging assembled alcoholic drinks of one.The most common Truffe wine making process is brewed or heating extraction Take.
The shortcoming of brewed Truffe wine: brew cycle is oversize is the lowest to the utilization rate of active components in Truffe.
Add the shortcoming that extraction heat makes Truffe wine: in heating process, the volatile aroma of Truffe, affect Truffe wine quality.
Summary of the invention
For solving problem above, the present invention provides the processing method of a kind of Truffe wine, and the process-cycle making Truffe wine is short, pine Utilization rate of active components in dew is high, and the fragrance of Truffe is the most non-volatile.
The present invention is realized by following technical proposal: the processing method of a kind of Truffe wine, through the following step:
(1) fresh, spore Maturity is selected to be more than > Truffe of 85%, after cleaning, dry surface moisture, be sliced into 3~5mm thick Truffe sheet;
(2) step (1) gained Truffe sheet is placed in freezer dryer, in 2 hours, is refrigerated to less than-40 DEG C, then at air pressure It is distillation 2~5h under 10~30Pa, makes water content≤5% of Truffe sheet, make freezer dryer revert to normal pressure, simultaneously by freezing Drying machine is heated to 20~35 DEG C, obtains Truffe freeze-drying tablet;
(3) aseptically, step (3) gained Truffe freeze-drying tablet is placed in vibration type ultramicro disintegrator, by Truffe lyophilizing The 0.2 of sheet weight~0.5 extraordinarily enters food stage dry ice as coolant, keep the temperature at-35~-40 DEG C at carry out superfine powder It is broken to fineness and reaches 1500~2000 mesh, obtain Truffe freeze dried superfines;Now Truffe cell wall is the most broken, effective one-tenth of Truffe Divide and be easier to be dissolved in wine;
(4) account for the 2~5% of base liquor quality by Truffe freeze dried superfines, Truffe freeze dried superfines and base liquor are placed in ultrasonic extraction After machine being carried out extract 30 minutes, repeat extraction 2~5 times, after gained extract stands 10 days, through 3000 mesh secondary filters After, i.e. obtain Truffe wine.
The base liquor of described step (4) is conventional edible distillate spirit, preferably Maotai.The paste flavor taste of Maotai and Truffe fragrance energy The most harmonious with promote.
Advantage that the present invention possesses and effect: the present invention breaks traditions Truffe wine making process, improves the local flavor of Truffe wine, Shorten process time, optimize the content of Truffe wine Middle nutrition composition, on the premise of ensureing mouthfeel, realize repetitive cycling extraction, Improving production efficiency, repetitive cycling extraction avoids the probability that traditional extraction causes Truffe volatile aroma, aminoacid to decompose, very well Play reservation nutritional labeling and the effect of local flavor.Traditional method gained Truffe wine and women-sensual pursuits pool easily blackout, fragrance are impure.And by this The Truffe wine bright color of preparation method gained of invention, mellow in taste, nutritious, add without harmful, undeliverable toner.Through inspection Test, rich in proteins, 18 kinds of aminoacid, unsaturated fatty acid, multivitamin, trace element in gained Truffe wine of the present invention, And metabolite.Under gained Truffe wine room temperature of the present invention, lucifuge can preserve the several years.The present invention provide Truffe wine to tonifying YANG, Nurse one's health endocrine, prevent senile dementia, atherosclerosis and antitumor, defying age, resisting fatigue from all having remarkable efficacy.
Detailed description of the invention
Below by embodiment, the present invention will be further described.
Embodiment 1
(1) fresh, spore Maturity is selected to be more than > Truffe of 85%, after cleaning, dry surface moisture, be sliced into 3~5mm thick Truffe sheet;
(2) step (1) gained Truffe sheet is placed in freezer dryer, in 2 hours, is refrigerated to-40 DEG C, then at air pressure is Distil under 20Pa 3h, makes water content≤5% of Truffe sheet, makes freezer dryer revert to normal pressure, is heated by freezer dryer simultaneously To 20~35 DEG C, obtain Truffe freeze-drying tablet;
(3) aseptically, step (3) gained Truffe freeze-drying tablet is placed in vibration type ultramicro disintegrator, by Truffe lyophilizing The 0.3 of sheet weight extraordinarily enters food stage dry ice as coolant, keeps the temperature at and carries out micronizing at-38 DEG C and reach to fineness To 1500~2000 mesh, obtain Truffe freeze dried superfines;Now Truffe cell wall is the most broken, and the effective ingredient of Truffe is easier to molten Solution is in wine;
(4) account for the 3% of base liquor quality by Truffe freeze dried superfines, Truffe freeze dried superfines and Maotai are placed in ultrasonic extraction After machine being carried out extract 30 minutes, repeat extraction 5 times, after gained extract stands 10 days, after 3000 mesh secondary filters, i.e. Obtain Truffe wine.
Embodiment 2
(1) fresh, spore Maturity is selected to be more than > Truffe of 85%, after cleaning, dry surface moisture, be sliced into 3~5mm thick Truffe sheet;
(2) step (1) gained Truffe sheet is placed in freezer dryer, in 2 hours, is refrigerated to-42 DEG C, then at air pressure is Distil under 10Pa 5h, makes water content≤5% of Truffe sheet, makes freezer dryer revert to normal pressure, is heated by freezer dryer simultaneously To 20~35 DEG C, obtain Truffe freeze-drying tablet;
(3) aseptically, step (3) gained Truffe freeze-drying tablet is placed in vibration type ultramicro disintegrator, by Truffe lyophilizing The 0.2 of sheet weight extraordinarily enters food stage dry ice as coolant, keeps the temperature at and carries out micronizing at-35 DEG C and reach to fineness To 1500~2000 mesh, obtain Truffe freeze dried superfines;Now Truffe cell wall is the most broken, and the effective ingredient of Truffe is easier to molten Solution is in wine;
(4) account for the 2% of base liquor quality by Truffe freeze dried superfines, Truffe freeze dried superfines and Maotai are placed in ultrasonic extraction After machine being carried out extract 30 minutes, repeat extraction 2 times, after gained extract stands 10 days, after 3000 mesh secondary filters, i.e. Obtain Truffe wine.
Embodiment 3
(1) fresh, spore Maturity is selected to be more than > Truffe of 85%, after cleaning, dry surface moisture, be sliced into 3~5mm thick Truffe sheet;
(2) step (1) gained Truffe sheet is placed in freezer dryer, in 2 hours, is refrigerated to-44 DEG C, then at air pressure is Distil under 30Pa 2h, makes water content≤5% of Truffe sheet, makes freezer dryer revert to normal pressure, is heated by freezer dryer simultaneously To 20~35 DEG C, obtain Truffe freeze-drying tablet;
(3) aseptically, step (3) gained Truffe freeze-drying tablet is placed in vibration type ultramicro disintegrator, by Truffe lyophilizing The 0.5 of sheet weight extraordinarily enters food stage dry ice as coolant, keeps the temperature at and carries out micronizing at-40 DEG C and reach to fineness To 1500~2000 mesh, obtain Truffe freeze dried superfines;Now Truffe cell wall is the most broken, and the effective ingredient of Truffe is easier to molten Solution is in wine;
(4) account for the 5% of base liquor quality by Truffe freeze dried superfines, Truffe freeze dried superfines and edible distillate spirit are placed in ultrasound wave extraction Take after machine being carried out extract 30 minutes, repeat extraction 3 times, after gained extract stands 10 days, after 3000 mesh secondary filters, I.e. obtain Truffe wine.
Comparative example 1: the brewed Truffe wine of traditional method.
Comparative example 2: the extraction heat that adds of traditional method makes Truffe wine.
Comparative example 3: same as in Example 1, only replaces with freezing 1~2 in the icebox at-40~-5 DEG C by step (2) My god.
Comparative example 4: same as in Example 1, only replaces with conventional immersion by the ultrasonic extraction of step (4).

Claims (3)

1. the processing method of a Truffe wine, it is characterised in that through the following step:
(1) fresh, spore Maturity is selected to be more than > Truffe of 85%, after cleaning, dry surface moisture, be sliced into 3~5mm thick Truffe sheet;
(2) step (1) gained Truffe sheet was refrigerated to less than-40 DEG C in 2 hours, then distillation 2 under air pressure is 10~30Pa ~5h, make water content≤5% of Truffe sheet, obtain Truffe freeze-drying tablet;
(3) aseptically, by 0.2~0.5 times of addition of Truffe freeze-drying tablet weight in step (3) gained Truffe freeze-drying tablet Food stage dry ice as coolant, keep the temperature at-35~-40 DEG C at carry out micronizing to fineness and reach 1500~2000 Mesh, obtains Truffe freeze dried superfines;
(4) account for the 2~5% of base liquor quality by Truffe freeze dried superfines, carry out extracting 30 minutes by Truffe freeze dried superfines and base liquor After, repeat extraction 2~5 times, after gained extract stands 10 days, after 3000 mesh secondary filters, i.e. obtain Truffe wine.
Processing method the most according to claim 1, it is characterised in that: the base liquor of described step (4) is conventional edible distillate spirit.
Processing method the most according to claim 2, it is characterised in that: the base liquor of described step (4) is Maotai.
CN201610598431.1A 2016-07-27 2016-07-27 A kind of processing method of Truffe wine CN106222014A (en)

Priority Applications (1)

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Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN107536019A (en) * 2017-10-23 2018-01-05 深圳深深爱健康科技有限公司 A kind of preparation method of black pine nano powder

Citations (7)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN103005401A (en) * 2012-12-29 2013-04-03 云南永胜绿地源植物开发有限公司 Method for processing truffle ultra-fine powder
CN103315048A (en) * 2013-07-03 2013-09-25 熊海宽 Freeze-drying truffle production method
CN103710244A (en) * 2013-12-26 2014-04-09 攀枝花彝人块菌有限公司 Preparation method of truffle wine and truffle wine prepared by using same
CN103756854A (en) * 2014-01-10 2014-04-30 永胜雷特生物工程有限责任公司 Perigord truffle wine processing method
CN103820291A (en) * 2014-03-07 2014-05-28 南华县咪依噜天然食品开发有限责任公司 Freeze-dried-truffle soaking wine
CN104109615A (en) * 2014-07-29 2014-10-22 北京上尚品生物科技有限公司 Production process for processing truffle wine by using truffles
CN104323230A (en) * 2014-11-19 2015-02-04 清源 Wall-breaking truffle lozenge and preparation method thereof

Patent Citations (7)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN103005401A (en) * 2012-12-29 2013-04-03 云南永胜绿地源植物开发有限公司 Method for processing truffle ultra-fine powder
CN103315048A (en) * 2013-07-03 2013-09-25 熊海宽 Freeze-drying truffle production method
CN103710244A (en) * 2013-12-26 2014-04-09 攀枝花彝人块菌有限公司 Preparation method of truffle wine and truffle wine prepared by using same
CN103756854A (en) * 2014-01-10 2014-04-30 永胜雷特生物工程有限责任公司 Perigord truffle wine processing method
CN103820291A (en) * 2014-03-07 2014-05-28 南华县咪依噜天然食品开发有限责任公司 Freeze-dried-truffle soaking wine
CN104109615A (en) * 2014-07-29 2014-10-22 北京上尚品生物科技有限公司 Production process for processing truffle wine by using truffles
CN104323230A (en) * 2014-11-19 2015-02-04 清源 Wall-breaking truffle lozenge and preparation method thereof

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN107536019A (en) * 2017-10-23 2018-01-05 深圳深深爱健康科技有限公司 A kind of preparation method of black pine nano powder

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