CN107034069A - A kind of purple potato Lucid Ganoderma wine of low methanol and its brewing method - Google Patents
A kind of purple potato Lucid Ganoderma wine of low methanol and its brewing method Download PDFInfo
- Publication number
- CN107034069A CN107034069A CN201710216541.1A CN201710216541A CN107034069A CN 107034069 A CN107034069 A CN 107034069A CN 201710216541 A CN201710216541 A CN 201710216541A CN 107034069 A CN107034069 A CN 107034069A
- Authority
- CN
- China
- Prior art keywords
- purple potato
- liquid
- potato
- wine
- slag
- Prior art date
- Legal status (The legal status 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 status listed.)
- Pending
Links
Classifications
-
- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12G—WINE; PREPARATION THEREOF; ALCOHOLIC BEVERAGES; PREPARATION OF ALCOHOLIC BEVERAGES NOT PROVIDED FOR IN SUBCLASSES C12C OR C12H
- C12G3/00—Preparation of other alcoholic beverages
- C12G3/02—Preparation of other alcoholic beverages by fermentation
Landscapes
- Chemical & Material Sciences (AREA)
- Organic Chemistry (AREA)
- Engineering & Computer Science (AREA)
- Health & Medical Sciences (AREA)
- Biochemistry (AREA)
- Bioinformatics & Cheminformatics (AREA)
- General Engineering & Computer Science (AREA)
- General Health & Medical Sciences (AREA)
- Genetics & Genomics (AREA)
- Life Sciences & Earth Sciences (AREA)
- Wood Science & Technology (AREA)
- Zoology (AREA)
- Medicines Containing Plant Substances (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
- Preparation Of Fruits And Vegetables (AREA)
Abstract
The invention discloses a kind of purple potato Lucid Ganoderma wine of low methanol and its brewing method.This method mainly peels new light violet potato clean, stripping and slicing, broken, carries out defibrination process after adding the plain citric acid solution immersion of color protection, slag-liquid separation, obtains purple potato residues and anthocyani pigment liquid is standby.Water is added toward purple potato residues and pectase is digested, then separation of solid and liquid is carried out, the purple potato residues of enzymolysis are gelatinized, are liquefied and are saccharified again, standby anthocyani pigment liquid is added, then through being concentrated in vacuo, it is 18 24% to make sugared content in mixed concentrated liquid, add ganoderma lucidum slice, inoculation S. cervisiae is fermented, and obtains the fermentation liquid of purple potato and ganoderma lucidum, and the purple potato Lucid Ganoderma wine of low methanol is obtained through filtering, ageing, sterilization.The purple potato Lucid Ganoderma wine of brightly painted low methanol can be made in this method, wherein anthocyanin content is more than 300mg/L, methanol content is less than 100mg/L, ganoderma lucidum and purple potato co-fermentation can be made again, reach being sufficiently mixed for medicine and wine body, ganoderma lucidum total saponin content is more than 200mg/L in purple potato Lucid Ganoderma wine, realizes the double health effect of purple potato and ganoderma lucidum.
Description
Technical field
The present invention relates to a kind of purple potato Lucid Ganoderma wine of low methanol and its brewing method.
Background technology
Starch, protein, various trace elements and mineral matter that purple-colored potato not only has containing normal potato,
Anthocyanidin is also rich in its potato skin and potato meat, it is many in its natural state to exist in the form of anthocyanin, with antioxidation, drop
Fat fat-reducing, cardiovascular protection, suppression cancer, anti-diabetic etc. health-care efficacy.Purple potato is fermented, purple potato wine is made, both
Wine can be fermented into using the starch in purple potato and soluble sugar, its bright-colored and anti-oxidation characteristics can also be kept,
Its health-care efficacy is played a role, meets demand of the market to health product, and is conducive to the development of China's potato processing industry,
Meet potato staple food grain research and development of products demand, great DEVELOPMENT PROSPECT.
Ganoderma lucidum is a kind of rare medicinal fungi, belongs to basidiomycetes, and slight bitter is puckery, and smell is special.The value medical health care of ganoderma lucidum
Approved by common people, so far, from ganoderma lucidum it is separated go out nearly 566 kinds of compounds, it is many containing a large amount of macromolecules in ganoderma lucidum
The material such as sugared, triterpene and saponins compound, nucleotides, alkaloid, amino acid and a variety of enzymes.Ganoderma lucidum has immunological regulation work
With there is benign two-way regulating function to the immune defence mechanism of human body.As GL-B be ganoderma lucidum a kind of chief active into
Point, with antitumor action；Reishi sporule acid A has transaminase lowering effect, available for preventing and treating hepatitis.Through research, ganoderma lucidum has disease-resistant
Poison, antithrombus formation, make it is blood pressure normalizing, hypoglycemic, improve immunity, protect liver, prevent and treat the medical functions such as ulcer.By ganoderma lucidum slice
Be added to the saccharified liquid of purple potato, different from raw material to be directly added into the assembled alcoholic drinks soaked in wine base, can solve Chinese medicine with
Wine fusion is uneven, makes ganoderma lucidum that active ingredient can be discharged into wine during the fermentation, white potato shaped into double health work(with purple
Effect.
There is problems with during conventional method processing purple potato wine：1) purple potato is of light color, anthocyanidin it is effective
Component damages are serious, and reason is that anthocyanidin belongs to anthocyanin class pigment in purple potato, and to thermally labile, heating is easily caused color
Element destruction is degraded, so as to influence nutrition and health care function.2) methanol content is higher.Contain more pectin in purple potato,
And pectin is the Main Factors of methanol generation.Pectin can resolve into pectic acid and methanol, first in the presence of high temperature or pectase
Alcohol has toxicity, if methanol is accumulated in body, is difficult to exclude in vitro, its oxidation product is formic acid or formaldehyde, to human body
Cause bigger toxicity.Current purple potato wine-making technology is generally brewed through techniques such as cooking aging, liquefaction, saccharification, fermentations,
Pyroprocess causes the degraded of anthocyanin and the generation of methanol, the present invention is using separation anthocyanidin, it is to avoid high temperature is degraded to it,
Then using pectin composition in the purple potato of pectinase enzymatic hydrolysis, slag-liquid separation reduces the basis of methanol generation from source, purple
Potato residue enters mixing in saccharified liquid through gelatinization, liquefaction, saccharification, then by the anthocyanidin isolated, and empty concentration is steamed in the lump, dense
Contracting liquid addition ganoderma lucidum carries out the modified techniques such as co-fermentation to reduce methanol content in purple potato wine, retains the effective of anthocyanidin
Composition, realizes double health effect of ganoderma lucidum and purple potato wine.
The content of the invention：
Present invention aims at a kind of purple potato Lucid Ganoderma wine of low methanol and its brewing method is provided, reduce in brewing process
The loss of anthocyani pigment, and reduction methanol content, realize the double health effect of purple potato and ganoderma lucidum.
A kind of brewing method of the purple potato Lucid Ganoderma wine of low methanol, comprises the following steps：
(1) new light violet potato is peeled clean, stripping and slicing, broken；
(2) it is the ganoderma lucidum dried is sliced, it is stand-by；
(3) the purple potato after crushing adds progress defibrination process after the plain aqueous citric acid solution of color protection and obtains purple potato
Slurry；
(4) purple potato pulp is subjected to slag-liquid separation, respectively obtains purple potato residues and anthocyani pigment liquid, it is standby；
(5) purple potato residues are added into water, adjusts pH, addition pectase is digested, and enzymolysis liquid is made；
(6) enzymolysis liquid is subjected to separation of solid and liquid, collects enzymolysis potato slag next step stand-by；
(7) enzymolysis potato slag is added into water, adjusts pH, heating addition enzymolyzing alpha-amylase adjusts pH value, addition sugar after cooling
Change enzyme enzymolysis, obtain saccharified liquid；
(8) above-mentioned gained saccharified liquid and the gained anthocyani pigment liquid of step (4) are merged, mix, be concentrated in vacuo,
It is stand-by；
(9) saccharified liquid of concentration and anthocyanidin liquid are cooled to room temperature, ganoderma lucidum slice is added thereto, be inoculated with activated fruit
Brewer yeast is fermented, and obtains purple potato glossy ganoderma fermentation mash；
(10) the purple potato glossy ganoderma fermentation mash of filtration step (9), collects filtrate, and then oxygen barrier ageing, sterilization is obtained
Purple potato Lucid Ganoderma wine.
Purple potato after step (3) will be crushed presses solid-to-liquid ratio 1:1-1:3 add color protection element of the mass percent for 1-2%
Aqueous citric acid solution, is put into fiberizer progress defibrination process and obtains purple potato pulp.
Step (5) adds potato residues in the water of 1-2 times of quality, adjust pH 3.5-5.0, addition fruit with citric acid solution
Glue enzyme, addition is pressed per Kg potatos slag addition 10000-20000U pectases, and enzymolysis 60-120min is carried out at 45-60 DEG C, is made
Enzymolysis liquid.
Step (7) will digest potato slag and add the water that slag weighs 1 times, and pH5.5-7.0 is adjusted with sodium carbonate liquor, adjust temperature
60-70 DEG C, 10000-20000U alpha-amylases are added by every Kg potatos slag, 60-120min is digested, 45-60 DEG C is cooled to, pH is adjusted
It is worth and digests potato slag carbohydrase addition for 4-5, addition carbohydrase, every Kg for 50000-200000U, digest 60-90min, obtain
Saccharified liquid.
Saccharified liquid and anthocyanidin liquid mixing are concentrated by evaporation by step (8), and it is quality to make sugar content in mixed concentrated liquid
Percentage 18-24%, it is stand-by.
The saccharification of concentration and anthocyanidin liquid are cooled to room temperature by step (9), ganoderma lucidum slice are added in concentration mixed liquor, ganoderma lucidum
Addition be raw potatoes quality 1-2%, by concentration mixed liquor be inoculated with 5-10% volumes activated fruit wine yeast
Fermented, it is 10-21 days that fermentation temperature, which is controlled in 18-28 DEG C of fermentation time, obtains purple potato glossy ganoderma fermentation mash.
The fruit wine yeast that step (9) is inoculated with is conventional strain, by activation culture, yeast count be 0.8-1.2 ×
108CFU/mL。
The purple potato glossy ganoderma fermentation mash of step (10) filtering, collects filtered fluid, then in 10-18 DEG C of oxygen barrier ageing 60 days
More than, with 70-75 DEG C of sterilization 20-30min, obtain purple potato Lucid Ganoderma wine.
The membrane filtration with 0.6-1.0 μm of aperture is filtered into described in step (10).
The present invention has advantages below and effect：
1) anthocyanidin, without high-temperature process, can keep bright-colored, active ingredient conservation rate is high in purple potato, health care effect
Fruit is good；2) by pectinase enzymatic hydrolysis, slag-liquid separation is carried out, the pectin substance in purple potato is removed, the generation of methanol is reduced；
3) will ganoderma lucidum slice add concentration after saccharified liquid and pigment solution mixed system in carry out cooperative fermentation, can make effective component of glossy ganoderma and
The nutritional ingredient of purple potato is fully merged；4) present invention by it is substantial amounts of experiment grope, optimization a whole set of be particularly suitable for
Eliminate the purple potato residues saccharified liquid of methanol and the condition and method of ganoderma lucidum co-fermentation；5) this method is made brightly painted
Purple potato Lucid Ganoderma wine, anthocyanin content is more than 300mg/L, and methanol content is less than ganoderma lucidum in 100mg/L, purple potato Lucid Ganoderma wine
Total saponin content is more than 200mg/L.
Embodiment：
Following examples are that the present invention is further illustrated, but the invention is not restricted to this.
Embodiment 1：
(1) new light violet potato is peeled clean, stripping and slicing, broken；
(2) ganoderma lucidum dried is cut into strip, it is stand-by；
(3) the purple potato after will be broken presses solid-to-liquid ratio 1:1 addition mass percent is water-soluble for the 1% plain citric acid of color protection
Liquid, is put into fiberizer progress defibrination process and obtains purple potato pulp；
(4) purple potato pulp is subjected to slag-liquid separation, respectively obtains purple potato residues and anthocyani pigment liquid, it is standby；
(5) purple potato residues are added to the water of 1.5 times of quality, pH 4.0 is adjusted with citric acid solution, pectase is added, adds
Dosage is pressed per Kg potatos slag addition 15000U pectases, and enzymolysis 90min is carried out at 55 DEG C, enzymolysis liquid is made.
(6) enzymolysis liquid is subjected to separation of solid and liquid, collects enzymolysis potato slag next step stand-by；
(7) above-mentioned potato slag is added into the water that slag weighs 1 times or so, pH6.0 is adjusted with sodium carbonate liquor, adjust 65 DEG C of temperature,
By alpha-amylase is added in potato slag, 15000U is added by every Kg potatos slag, 90min is digested, 50 DEG C are cooled to, regulation pH value is 4.5,
Carbohydrase is added, the carbohydrase addition that potato slag is digested per Kg is 100000U, digests 75min, obtains saccharified liquid；
(8) the anthocyani pigment liquid obtained by above-mentioned saccharified liquid and step (4) is merged and mixed, is then concentrated in vacuo,
It is mass percent 18% to make concentrate sugar content, stand-by.
(9) above-mentioned concentrate is cooled to room temperature, ganoderma lucidum slice is added in concentrate, the addition of ganoderma lucidum is former for potato
Expect the 2% of quality, the activated fruit wine yeast for being then inoculated with 5% volume by mixed liquor is fermented, fermentation temperature control 26
DEG C, fermentation time is 21 days, obtains purple potato glossy ganoderma fermentation mash.The fruit wine yeast being inoculated with is conventional strain, passes through work
Change culture, yeast count is 0.8-1.2 × 108CFU/mL。
(10) with the above-mentioned purple potato glossy ganoderma fermentation mash of the membrane filtration in 0.6 μm of aperture, filtered fluid is collected, then 18
DEG C oxygen barrier ageing more than 60 days, with 70 DEG C of sterilization 30min, obtains purple potato Lucid Ganoderma wine.
Brightly painted purple potato Lucid Ganoderma wine can be made in the present embodiment, and anthocyanin content is 360.3mg/L, and methanol contains
Measure as 65.0mg/L, ganoderma lucidum and purple potato co-fermentation can be made again, reach being sufficiently mixed for medicine and wine body, purple potato spirit
Ganoderma lucidum total saponin content is 519.9mg/L in sesame wine, realizes the double health effect of purple potato and ganoderma lucidum, and the present embodiment is this
The preferred forms of invention.
Embodiment 2
(1) new light violet potato is peeled clean, stripping and slicing, broken；
(2) ganoderma lucidum dried is cut into strip, it is stand-by；
(3) the purple potato after will be broken presses solid-to-liquid ratio 1:2 addition mass percents are water-soluble for the 1% plain citric acid of color protection
Liquid, is put into fiberizer progress defibrination process and obtains purple potato pulp；
(4) purple potato pulp is subjected to slag-liquid separation, respectively obtains purple potato residues and anthocyani pigment liquid, it is standby；
(5) purple potato residues are added to the water of 1 times of quality, pH 3.5 is adjusted with citric acid solution, pectase, addition is added
Amount is pressed per Kg potatos slag addition 10000U pectases, and enzymolysis 120min is carried out at 45 DEG C, enzymolysis liquid is made.
(6) enzymolysis liquid is subjected to separation of solid and liquid, collects enzymolysis potato slag next step stand-by；
(7) above-mentioned potato slag is added into the water that slag weighs 1 times or so, adjusts pH5.5, adjust temperature 60 C, added by potato slag
Alpha-amylase, 10000U is added by every Kg potatos slag, digests 120min, is cooled to 45 DEG C, regulation pH value is 4, adds carbohydrase, often
The carbohydrase addition of Kg enzymolysis potato slags is 50000U, digests 90min, obtains saccharified liquid；
(8) the anthocyani pigment liquid obtained by above-mentioned saccharified liquid and step (4) is merged and mixed, is then concentrated in vacuo,
It is mass percent 20% to make concentrate sugar content, stand-by.
(9) above-mentioned concentrate is cooled to room temperature, ganoderma lucidum slice is added in concentrate, the addition of ganoderma lucidum is former for potato
Expect the 1.5% of quality, the activated fruit wine yeast for being then inoculated with 8% volume by mixed liquor is fermented, fermentation temperature control
24 DEG C, fermentation time is 18 days, obtains purple potato glossy ganoderma fermentation mash.The fruit wine yeast being inoculated with is conventional strain, is passed through
Activation culture, yeast count is 0.8-1.2 × 108CFU/mL。
(10) with the above-mentioned purple potato glossy ganoderma fermentation mash of the membrane filtration in 0.8 μm of aperture, filtered fluid is collected, then 12
DEG C oxygen barrier ageing more than 60 days, with 75 DEG C of sterilization 25min, obtains purple potato Lucid Ganoderma wine.
Brightly painted purple potato Lucid Ganoderma wine can be made in the present embodiment, and anthocyanin content is 320.5mg/L, and methanol contains
Measure as 98.6mg/L, ganoderma lucidum and purple potato co-fermentation can be made again, reach being sufficiently mixed for medicine and wine body, purple potato spirit
Ganoderma lucidum total saponin content is 360.8mg/L in sesame wine, realizes the double health effect of purple potato and ganoderma lucidum.
Embodiment 3
(1) new light violet potato is peeled clean, stripping and slicing, broken；
(2) ganoderma lucidum dried is cut into strip, it is stand-by；
(3) the purple potato after will be broken presses solid-to-liquid ratio 1:3 addition mass percents are water-soluble for the 1% plain citric acid of color protection
Liquid, is put into fiberizer progress defibrination process and obtains purple potato pulp；
(4) purple potato pulp is subjected to slag-liquid separation, respectively obtains purple potato residues and anthocyani pigment liquid, it is standby；
(5) purple potato residues are added to the water of 2 times of quality, pH 5.0 is adjusted with citric acid solution, pectase, addition is added
Amount is pressed per Kg potatos slag addition 20000U pectases, and enzymolysis 60min is carried out at 60 DEG C, enzymolysis liquid is made.
(6) enzymolysis liquid is subjected to separation of solid and liquid, collects enzymolysis potato slag next step stand-by；
(7) above-mentioned potato slag is added into the water that slag weighs 1 times or so, pH6.5 is adjusted with sodium carbonate liquor, adjust temperature 70 C,
By alpha-amylase is added in potato slag, 20000U is added by every Kg potatos slag, 60min is digested, 60 DEG C are cooled to, regulation pH value is 5, is added
Plus carbohydrase, the carbohydrase addition that potato slag is digested per Kg is 200000U, digests 60min, obtains saccharified liquid；
(8) the anthocyani pigment liquid obtained by above-mentioned saccharified liquid and step (4) is merged and mixed, is then concentrated in vacuo,
It is mass percent 24% to make concentrate sugar content, stand-by.
(9) above-mentioned concentrate is cooled to room temperature, ganoderma lucidum slice is added in concentrate, the addition of ganoderma lucidum is former for potato
Expect the 1% of quality, the activated fruit wine yeast for being then inoculated with 8% volume by mixed liquor is fermented, fermentation temperature control 20
DEG C, fermentation time is 14 days, obtains purple potato glossy ganoderma fermentation mash.The fruit wine yeast being inoculated with is conventional strain, passes through work
Change culture, yeast count is 0.8-1.2 × 108CFU/mL。
(10) with the above-mentioned purple potato glossy ganoderma fermentation mash of the membrane filtration in 1.0 μm of aperture, filtered fluid is collected, then 10
DEG C oxygen barrier ageing more than 60 days, with 75 DEG C of sterilization 20min, obtains purple potato Lucid Ganoderma wine.
Brightly painted purple potato Lucid Ganoderma wine can be made in the present embodiment, and anthocyanin content is 300.8mg/L, and methanol contains
Measure as 66.5mg/L, ganoderma lucidum and purple potato co-fermentation can be made again, reach being sufficiently mixed for medicine and wine body, purple potato spirit
Ganoderma lucidum total saponin content is 201.5mg/L in sesame wine, realizes the double health effect of purple potato and ganoderma lucidum.
Claims (10)
1. a kind of brewing method of the purple potato Lucid Ganoderma wine of low methanol, it is characterised in that comprise the following steps：
(1) new light violet potato is peeled clean, stripping and slicing, broken；
(2) it is the ganoderma lucidum dried is sliced, it is soaked in water, it is stand-by；
(3) the purple potato after crushing adds progress defibrination process after the plain aqueous citric acid solution of color protection and obtains purple potato pulp；
(4) purple potato pulp is subjected to slag-liquid separation, respectively obtains purple potato residues and anthocyani pigment liquid, it is standby；
(5) purple potato residues are added into water, adjusts pH, addition pectase is digested, and enzymolysis liquid is made；
(6) enzymolysis liquid is subjected to separation of solid and liquid, collects enzymolysis potato slag next step stand-by；
(7) enzymolysis potato slag is added into water, adjusts pH, heating addition enzymolyzing alpha-amylase adjusts pH value, adds carbohydrase after cooling
Enzymolysis, obtains saccharified liquid；
(8) above-mentioned gained saccharified liquid and the gained anthocyani pigment liquid of step (4) are merged, mixes, be concentrated in vacuo, treated
With；
(9) saccharified liquid of concentration and anthocyanidin liquid are cooled to room temperature, ganoderma lucidum slice is added thereto, be inoculated with activated fruit wine ferment
Mother is fermented, and obtains purple potato glossy ganoderma fermentation mash；
(10) the purple potato glossy ganoderma fermentation mash obtained by filtration step (9), collects filtrate, and then oxygen barrier ageing, sterilization is obtained
Purple potato Lucid Ganoderma wine.
2. a kind of brewing method of the purple potato Lucid Ganoderma wine of low methanol according to claim 1, it is characterised in that：
Purple potato after step (3) will be crushed presses solid-to-liquid ratio 1:1-1:3 add color protection plain lemon of the mass percent for 1-2%
Aqueous acid, is put into fiberizer progress defibrination process and obtains purple potato pulp.
3. a kind of brewing method of the purple potato Lucid Ganoderma wine of low methanol according to claim 1, it is characterised in that：
Step (5) adds potato residues in the water of 1-2 times of quality, and pH 3.5-5.0 are adjusted with citric acid solution, adds pectase,
Addition is pressed per Kg potatos slag addition 10000-20000U pectases, and enzymolysis 60-120min is carried out at 45-60 DEG C, enzymolysis is made
Liquid.
4. a kind of brewing method of the purple potato Lucid Ganoderma wine of low methanol according to claim 1, it is characterised in that：
Step (7) will digest potato slag and add the water that slag weighs 1 times, and pH5.5-7.0, regulation temperature 60-70 are adjusted with sodium carbonate liquor
DEG C, 10000-20000U alpha-amylases are added by every Kg potatos slag, 60-120min is digested, 45-60 DEG C is cooled to, regulation pH value is
4-5, adds carbohydrase, and per Kg, enzymolysis potato slag carbohydrase addition is 50000-200000U, digests 60-90min, is saccharified
Liquid.
5. a kind of brewing method of the purple potato Lucid Ganoderma wine of low methanol according to claim 1, it is characterised in that：
Saccharified liquid and pigment solution are concentrated in vacuo by step (8), and it is mass percent 18- to make sugar content in concentration mixed liquor
24%, it is stand-by.
6. a kind of brewing method of the purple potato Lucid Ganoderma wine of low methanol according to claim 1, it is characterised in that：Step
(9) saccharified liquid of concentration and anthocyanidin liquid are cooled to room temperature, ganoderma lucidum slice are added in mixed concentrated liquid, the addition of ganoderma lucidum is
The 1-2% of raw potatoes quality, the activated fruit wine yeast for being inoculated with 5-10% volumes by mixed liquor is fermented, fermentation temperature
It is 10-21 days that degree, which is controlled in 18-28 DEG C of fermentation time, obtains purple potato glossy ganoderma fermentation mash.
7. a kind of brewing method of the purple potato Lucid Ganoderma wine of low methanol according to claim 1, it is characterised in that：Step
(9) fruit wine yeast being inoculated with is conventional strain, by activation culture, and yeast count is 0.8-1.2 × 108CFU/mL。
8. a kind of brewing method of the purple potato Lucid Ganoderma wine of low methanol according to claim 1, it is characterised in that：Step
(10) purple potato glossy ganoderma fermentation mash is filtered, filtered fluid is collected, then in 10-18 DEG C of oxygen barrier ageing more than 60 days, 70-75 is used
DEG C sterilization 20-30min, obtain purple potato Lucid Ganoderma wine.
9. a kind of brewing method of the purple potato Lucid Ganoderma wine of low methanol according to claim 1, it is characterised in that：Step
(10) membrane filtration with 0.6-1.0 μm of aperture is filtered into described in.
10. a kind of purple potato Lucid Ganoderma wine of low methanol, it is characterised in that be as the method system described in claim any one of 1-9
For what is obtained.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710216541.1A CN107034069A (en) | 2017-04-05 | 2017-04-05 | A kind of purple potato Lucid Ganoderma wine of low methanol and its brewing method |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710216541.1A CN107034069A (en) | 2017-04-05 | 2017-04-05 | A kind of purple potato Lucid Ganoderma wine of low methanol and its brewing method |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN107034069A true CN107034069A (en) | 2017-08-11 |
Family
ID=59533955
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201710216541.1A Pending CN107034069A (en) | 2017-04-05 | 2017-04-05 | A kind of purple potato Lucid Ganoderma wine of low methanol and its brewing method |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN107034069A (en) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108728307A (en) * | 2018-06-15 | 2018-11-02 | 浙江省柑桔研究所 | A kind of cherry health fruit and preparation method thereof |
| CN110862895A (en) * | 2019-12-23 | 2020-03-06 | 广西钦州玛氏食品有限公司 | Preparation method of dragon fruit and mulberry fruit wine |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103243003A (en) * | 2013-05-28 | 2013-08-14 | 湖南农业大学 | Method for producing low-methanol purple sweet potato liquor |
| CN106190714A (en) * | 2015-05-04 | 2016-12-07 | 梁德政 | A kind of preparation method of Radix Ipomoeae Lucid Ganoderma wine |
-
2017
- 2017-04-05 CN CN201710216541.1A patent/CN107034069A/en active Pending
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103243003A (en) * | 2013-05-28 | 2013-08-14 | 湖南农业大学 | Method for producing low-methanol purple sweet potato liquor |
| CN106190714A (en) * | 2015-05-04 | 2016-12-07 | 梁德政 | A kind of preparation method of Radix Ipomoeae Lucid Ganoderma wine |
Non-Patent Citations (1)
| Title |
|---|
| 张蕊，等: "三种商业酵母发酵的紫马铃薯酒香气成分分析", 《农业工程技术》 * |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108728307A (en) * | 2018-06-15 | 2018-11-02 | 浙江省柑桔研究所 | A kind of cherry health fruit and preparation method thereof |
| CN110862895A (en) * | 2019-12-23 | 2020-03-06 | 广西钦州玛氏食品有限公司 | Preparation method of dragon fruit and mulberry fruit wine |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN104187456B (en) | Extract the process of dietary fiber in pears slag | |
| CN107557224B (en) | Hovenia acerba and Chinese wolfberry health wine and brewing method thereof | |
| CN103981054A (en) | Method for brewing oil-tea wine by using bio-enzymes | |
| CN102102058A (en) | Production process for mulberry glutinous rice wine | |
| CN102120955B (en) | Preparation method of ginkgo vinegar | |
| KR100821713B1 (en) | Makgeolli with chaga(inonotus obliquus) and method for manufacturing thereof | |
| CN101967440B (en) | Dry or semi-dry hawthorn wine and brewing method thereof | |
| CN110951574A (en) | Method for jointly producing yellow wine and table vinegar by utilizing dendrobium | |
| CN107034069A (en) | A kind of purple potato Lucid Ganoderma wine of low methanol and its brewing method | |
| CN104277964A (en) | Method for preparing anoectochilus formosanus vinegar through liquid fermentation | |
| CN102226141B (en) | Production method of purple sweet potato health care vinegar | |
| CN108165421A (en) | A kind of preparation method with the sealwort adlay health liquor for enhancing immune function | |
| CN108095094A (en) | A kind of preparation method of the composite enzyme beverage with antioxidation activity | |
| CN114515005B (en) | Coix seed extract containing chrysanthemum components and preparation method and application thereof | |
| CN105861266B (en) | Strawberry and mulberry compound rice vinegar and preparation method thereof | |
| CN104263628A (en) | Method for fermenting and preparing dendrobium huoshanness vinegar by taking processing excess material of rice and sugarcane as raw material | |
| CN108102841A (en) | A kind of preparation method of honeysuckle-sweet tea persimmon ferment composite beverage | |
| CN110669629B (en) | Fruit vinegar paste for dispelling effects of alcohol and preparation method and application thereof | |
| CN109055085B (en) | Rhizoma polygonati wine and preparation method thereof | |
| CN106318839A (en) | Health-care pomegranate fruit vinegar beverage rich in tea polyphenol and preparation method of beverage | |
| CN108056464A (en) | A kind of method that honeysuckle ferment is prepared using distilled liquid of honeysuckle industrial wood waste | |
| CN104277963A (en) | Method for preparing table vinegar by fermenting rice and sugarcane processing residues serving as raw materials | |
| CN1329499C (en) | Technique for preparing wine of lamp meat | |
| CN114163543B (en) | Preparation method and application of rose polysaccharide | |
| CN115918817B (en) | Preparation method of acetic acid beverage containing orange residue functional components |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| PB01 | Publication | ||
| PB01 | Publication | ||
| SE01 | Entry into force of request for substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| RJ01 | Rejection of invention patent application after publication | ||
| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20170811 |