CN107201297A - A kind of brew method of Lacebark pine fungus wine - Google Patents
A kind of brew method of Lacebark pine fungus wine Download PDFInfo
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- CN107201297A CN107201297A CN201710122205.0A CN201710122205A CN107201297A CN 107201297 A CN107201297 A CN 107201297A CN 201710122205 A CN201710122205 A CN 201710122205A CN 107201297 A CN107201297 A CN 107201297A
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- matsutake
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- 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
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- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12H—PASTEURISATION, STERILISATION, PRESERVATION, PURIFICATION, CLARIFICATION OR AGEING OF ALCOHOLIC BEVERAGES; METHODS FOR ALTERING THE ALCOHOL CONTENT OF FERMENTED SOLUTIONS OR ALCOHOLIC BEVERAGES
- C12H6/00—Methods for increasing the alcohol content of fermented solutions or alcoholic beverages
- C12H6/02—Methods for increasing the alcohol content of fermented solutions or alcoholic beverages by distillation
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- General Health & Medical Sciences (AREA)
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- Food Science & Technology (AREA)
- Distillation Of Fermentation Liquor, Processing Of Alcohols, Vinegar And Beer (AREA)
Abstract
The invention belongs to wine brewing field, and in particular to a kind of brew method of Lacebark pine fungus wine, including the processing of chosen material, matsutake, rice processing, fermentation, five big steps of distillation.The Lacebark pine fungus wine that the present invention is brewed not only has been broken only matsutake and steep in wine, and does not distill the general layout of Lacebark pine fungus wine, and this wine remains the Special fungus category taste that matsutake has well；The Lacebark pine fungus wine that the present invention is brewed is extracted many active principles of matsutake to greatest extent, and effect and the effect of matsutake are remained well.
Description
Technical field
The invention belongs to wine brewing field, and in particular to a kind of brew method of Lacebark pine fungus wine.
Background technology
Matsutake is the external mycorrhizal fungi of the trees such as loose oak, is rare rare in the world with unique strong fragrance
Crude drug is used, edible mushroom.
Matsutake be often used to make health products, steep in wine, medicinal liquor etc., also have large quantities of professional persons in research matsutake Spirit
Brew method, but unmanned success always.Because matsutake be used for make health products, steep in wine, medicinal liquor, there is serious ingredients from lossing,
Cause huge economic loss, and directly utilize matsutake brewing and distilling wine, can extraction and application matsutake composition to greatest extent, reach pine
Fine and soft benefit, but nobody breaks this general layout so far.
The content of the invention
To solve the problem of above technology is present, the present invention provides a kind of brew method of Lacebark pine fungus wine, can break matsutake only
Steep in wine, the general layout without Spirit well remains effective component of matsutake.
Its technical scheme is：
A kind of brew method of Lacebark pine fungus wine, is followed the steps below：
（1）Chosen material：Fresh matsutake 8-10 parts, 3-5 parts of rice, yeast is some；
（2）Matsutake processing：
A. clean：8-10 parts of matsutake of selection, which is placed in circulating water, to be rinsed, and is gently wiped with sponge or cotton when rinsing, such energy
Fully clean matsutake, moreover it is possible to avoid matsutake from sucking excess moisture, influence matsutake taste.
B. pre-process：It is cooled to after 8-10 parts cleaned of matsutake is heated into 20min in 61.1 DEG C -62.8 DEG C of environment
22 DEG C -32 DEG C, yeast mixing is inoculated, yeast quality is the 0.2%-0.4% of matsutake quality；
（3）Rice processing：
A. leaching is steamed：Cooked after 3-5 parts of rice is soaked into 20min with normal-temperature distilled water, be cooled to 22 DEG C -32 DEG C；
B. pre-process：Inoculation yeast is mixed in steamed rice is soaked, and yeast quality is the 0.2%-0.6% of rice quality；
（4）Fermentation：
A. first fermentation：It is in proportion the matsutake and rice handled well（8-10）：（5-3）It is mixed evenly, is put into fermentation
In cylinder, fermenting cellar temperature control is 16 DEG C -28 DEG C, places fermentation 6-10d；
B. secondary fermentation：Yeast magma is added in the mixing species of first fermentation, additional proportion is 1:1, control the fermentation temperature to be
16 DEG C -24 DEG C, continuing fermentation 20-25d；
（5）Distillation：After fermentation ends, mixture is distilled, vapo(u)rizing temperature is controlled at 140 DEG C -150 DEG C, go out wine with connecing wine
Container connects Sheng, distills untill going out wine and terminating.Vapo(u)rizing temperature is controlled at 140 DEG C -150 DEG C, no more than 150 DEG C, can so be prolonged
Long distillation time, controls out wine speed to be no more than 25kg/h, and ensure wine temperature no more than 30 DEG C, it is ensured that matsutake effectively into
Divide and be not lost in.
Further, the jar fermenter is ceramic cylinder.
Further, the wine container that connects is nonpoisonous and tasteless rustless steel container or ceramic vessel.
Beneficial effects of the present invention：
（1）The Lacebark pine fungus wine that the present invention is brewed not only has been broken only matsutake and steep in wine, and does not distill the general layout of Lacebark pine fungus wine, and this wine
The Special fungus category taste that matsutake has is remained well；
（2）The Lacebark pine fungus wine that the present invention is brewed is extracted many active principles of matsutake to greatest extent, and matsutake is remained well
Effect specifically has with effect, its effect：
The kidney tonifying of the last 1. essence, beneficial stomach polishing, cardiac stimulant are enriched blood, brain tonic and intelligence development, regulating qi-flowing for eliminating phlegm, radioresistance, expelling parasite, anticancer, to diabetes
Patient also benefits；
2. with SOD activity is improved, accelerating radicals scavenging, delaying histoorgan to fail, improve cardiovascular function, promote new old
Metabolism, raising human body is antiviral, anti-cell mutation, increases the ability of immunologic function.
Brief description of the drawings
Fig. 1 is Lacebark pine fungus wine N2Chromatogram after drying；
Fig. 2 is the Lacebark pine fungus wine sample chromatogram figure of addition GF2, GF3, GF4 standard items；
Fig. 3 is deionized water chromatogram；
The GC-MS total ion current figures that Fig. 4 Lacebark pine fungus wines are obtained through Static Headspace sample introduction；
Embodiment
Example 1
A kind of brew method of Lacebark pine fungus wine, is followed the steps below：
（1）Chosen material：Fresh 8 parts of matsutake, 3 parts of rice, yeast is some；
（2）Matsutake processing：
A. clean：8 parts of matsutake of selection, which is placed in circulating water, to be rinsed, and is gently wiped with sponge or cotton when rinsing；
B. pre-process：22 DEG C are cooled to after 8 parts cleaned of matsutake is heated into 20min in 61.1 DEG C of environment, ferment is inoculated
Mother's mixing, yeast quality is the 0.2% of matsutake quality；
（3）Rice processing：
A. leaching is steamed：Cooked after 3 parts of rice is soaked into 20min with normal-temperature distilled water, be cooled to 22 DEG C；
B. pre-process：Inoculation yeast is mixed in steamed rice is soaked, and yeast quality is the 0.2% of rice quality；
（4）Fermentation：
A. first fermentation：It is 8 in proportion the matsutake and rice handled well：5 are mixed evenly, and are put into jar fermenter, fermentation
Room temperature control is 16 DEG C, places fermentation 6d；
B. secondary fermentation：Yeast magma is added in the mixing species of first fermentation, additional proportion is 1:1, control the fermentation temperature to be
16 DEG C, continuing fermentation 20d；
（5）Distillation：After fermentation ends, mixture is distilled, vapo(u)rizing temperature is controlled at 140 DEG C, is gone out wine and is connect with wine container is connect
Contain, distill untill going out wine and terminating.
The jar fermenter is ceramic cylinder.
The wine container that connects is nonpoisonous and tasteless rustless steel container or ceramic vessel.
Example 2
A kind of brew method of Lacebark pine fungus wine, is followed the steps below：
（1）Chosen material：Fresh 9 parts of matsutake, 4 parts of rice, yeast is some；
（2）Matsutake processing：
A. clean：9 parts of matsutake of selection, which is placed in circulating water, to be rinsed, and is gently wiped with sponge or cotton when rinsing；
B. pre-process：27 DEG C are cooled to after 9 parts cleaned of matsutake is heated into 20min in 62 DEG C of environment, yeast is inoculated
Mixing, yeast quality is the 0.3% of matsutake quality；
（3）Rice processing：
A. leaching is steamed：Cooked after 4 parts of rice is soaked into 20min with normal-temperature distilled water, be cooled to 27 DEG C；
B. pre-process：Inoculation yeast is mixed in steamed rice is soaked, and yeast quality is the 0.4% of rice quality；
（4）Fermentation：
A. first fermentation：It is 9 in proportion the matsutake and rice handled well：4 are mixed evenly, and are put into jar fermenter, fermentation
Room temperature control is 22 DEG C, places fermentation 8d；
B. secondary fermentation：Yeast magma is added in the mixing species of first fermentation, additional proportion is 1:1, control the fermentation temperature to be
20 DEG C, continuing fermentation 22d；
（5）Distillation：After fermentation ends, mixture is distilled, vapo(u)rizing temperature is controlled at 145 DEG C, is gone out wine and is connect with wine container is connect
Contain, distill untill going out wine and terminating.
The jar fermenter is ceramic cylinder.
The wine container that connects is nonpoisonous and tasteless rustless steel container or ceramic vessel.
Example 3
A kind of brew method of Lacebark pine fungus wine, is followed the steps below：
（1）Chosen material：Fresh 10 parts of matsutake, 5 parts of rice, yeast is some；
（2）Matsutake processing：
A. clean：10 parts of matsutake of selection, which is placed in circulating water, to be rinsed, and is gently wiped with sponge or cotton when rinsing；
B. pre-process：32 DEG C are cooled to after 10 parts cleaned of matsutake is heated into 20min in 62.8 DEG C of environment, ferment is inoculated
Mother's mixing, yeast quality is the 0.4% of matsutake quality；
（3）Rice processing：
A. leaching is steamed：Cooked after 5 parts of rice is soaked into 20min with normal-temperature distilled water, be cooled to 32 DEG C；
B. pre-process：Inoculation yeast is mixed in steamed rice is soaked, and yeast quality is the 0.6% of rice quality；
（4）Fermentation：
A. first fermentation：It is 10 in proportion the matsutake and rice handled well：3 are mixed evenly, and are put into jar fermenter, fermentation
Room temperature control is 28 DEG C, places fermentation 10d；
B. secondary fermentation：Yeast magma is added in the mixing species of first fermentation, additional proportion is 1:1, control the fermentation temperature to be
24 DEG C, continuing fermentation 25d；
（5）Distillation：After fermentation ends, mixture is distilled, vapo(u)rizing temperature is controlled at 150 DEG C, is gone out wine and is connect with wine container is connect
Contain, distill untill going out wine and terminating.
The jar fermenter is ceramic cylinder.
The wine container that connects is nonpoisonous and tasteless rustless steel container or ceramic vessel.
To confirm in the composition and edible safety of this Lacebark pine fungus wine, applicant special commission support Yunnan Entry-Exit Inspection and Quarantine Bureau technology
The heart has carried out Lacebark pine fungus wine carbohydrate content, metallic element, analysis of volatile components detection.
First, Lacebark pine fungus wine carbohydrate content analysis result
It is a kind of according to appearance rule of the Lacebark pine fungus wine on chromatography of ions, thus it is speculated that containing two kinds of monose, or a kind of monose in Lacebark pine fungus wine
Disaccharide, no oligosaccharides and polysaccharide are present, may be with the presence of sugar alcohol, as shown in Figure 1-Figure 3.
2nd, Lacebark pine fungus wine metallic element analysis result
Through upper table data display, tenor in Lacebark pine fungus wine and its small can be neglected, human body will not be impacted.
3rd, Lacebark pine fungus wine VOC analysis results
As shown in figure 4,18 kinds of VOC materials are identified altogether through NIST spectrums storehouse, shown in table specific as follows：
Claims (3)
1. a kind of brew method of Lacebark pine fungus wine, it is characterised in that follow the steps below：
（1）Chosen material：Fresh matsutake 8-10 parts, 3-5 parts of rice, yeast is some；
（2）Matsutake processing：
A. clean：8-10 parts of matsutake of selection, which is placed in circulating water, to be rinsed, and is gently wiped with sponge or cotton when rinsing；
B. pre-process：22 DEG C -32 is cooled to after 8-10 parts cleaned of matsutake is heated into 20min in 61 DEG C -63 DEG C of environment
DEG C, yeast mixing is inoculated, yeast quality is the 0.2%-0.4% of matsutake quality；
（3）Rice processing：
A. leaching is steamed：Cooked after 3-5 parts of rice is soaked with normal-temperature distilled water, be cooled to 22 DEG C -32 DEG C；
B. pre-process：Inoculation yeast is mixed in steamed rice is soaked, and yeast quality is the 0.2%-0.6% of rice quality；
（4）Fermentation：
A. first fermentation：It is in proportion the matsutake and rice handled well（8-10）：（5-3）It is mixed evenly, is put into fermentation
In cylinder, fermenting cellar temperature control is 16 DEG C -28 DEG C, places fermentation 6-10d；
B. secondary fermentation：Yeast magma is added in the mixing species of first fermentation, additional proportion is 1:1, control the fermentation temperature to be
16 DEG C -24 DEG C, continuing fermentation 20-25d；
（5）Distillation：After fermentation ends, mixture is distilled, vapo(u)rizing temperature is controlled at 140 DEG C -150 DEG C, go out wine with connecing wine
Container connects Sheng, distills untill going out wine and terminating.
2. the brew method of a kind of Lacebark pine fungus wine according to claim 1, it is characterised in that the jar fermenter is ceramic cylinder.
3. the brew method of a kind of Lacebark pine fungus wine according to claim 1, it is characterised in that the wine container that connects is nontoxic nothing
The rustless steel container or ceramic vessel of taste.
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710122205.0A CN107201297A (en) | 2017-03-03 | 2017-03-03 | A kind of brew method of Lacebark pine fungus wine |
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710122205.0A CN107201297A (en) | 2017-03-03 | 2017-03-03 | A kind of brew method of Lacebark pine fungus wine |
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| CN201710122205.0A Pending CN107201297A (en) | 2017-03-03 | 2017-03-03 | A kind of brew method of Lacebark pine fungus wine |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN110819497A (en) * | 2019-10-24 | 2020-02-21 | 玉林市微生物研究所 | Pleurotus geesteranus wine and preparation method thereof |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1618945A (en) * | 2003-11-21 | 2005-05-25 | 新昌县天叶兴葡萄酒有限公司 | White atractylodes rhizoma health care wine and its preparation method |
| CN104893889A (en) * | 2014-03-03 | 2015-09-09 | 西北农林科技大学 | Brewing method for Pleurotus eryngii wine |
-
2017
- 2017-03-03 CN CN201710122205.0A patent/CN107201297A/en active Pending
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1618945A (en) * | 2003-11-21 | 2005-05-25 | 新昌县天叶兴葡萄酒有限公司 | White atractylodes rhizoma health care wine and its preparation method |
| CN104893889A (en) * | 2014-03-03 | 2015-09-09 | 西北农林科技大学 | Brewing method for Pleurotus eryngii wine |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN110819497A (en) * | 2019-10-24 | 2020-02-21 | 玉林市微生物研究所 | Pleurotus geesteranus wine and preparation method thereof |
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Application publication date: 20170926 |
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