CN113881528A - Edible fungus wine and preparation method thereof - Google Patents
Edible fungus wine and preparation method thereof Download PDFInfo
- Publication number
- CN113881528A CN113881528A CN202111304462.9A CN202111304462A CN113881528A CN 113881528 A CN113881528 A CN 113881528A CN 202111304462 A CN202111304462 A CN 202111304462A CN 113881528 A CN113881528 A CN 113881528A
- Authority
- CN
- China
- Prior art keywords
- wine
- edible fungus
- preparation
- raw materials
- edible
- 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
- 241000233866 Fungi Species 0.000 title claims abstract description 32
- 238000002360 preparation method Methods 0.000 title claims abstract description 12
- 239000002994 raw material Substances 0.000 claims abstract description 16
- 244000144730 Amygdalus persica Species 0.000 claims abstract description 15
- 235000006040 Prunus persica var persica Nutrition 0.000 claims abstract description 15
- 240000006394 Sorghum bicolor Species 0.000 claims abstract description 8
- 235000011684 Sorghum saccharatum Nutrition 0.000 claims abstract description 8
- 240000005979 Hordeum vulgare Species 0.000 claims abstract description 7
- 235000007340 Hordeum vulgare Nutrition 0.000 claims abstract description 7
- 240000007594 Oryza sativa Species 0.000 claims abstract description 7
- 235000007164 Oryza sativa Nutrition 0.000 claims abstract description 7
- 235000021307 Triticum Nutrition 0.000 claims abstract description 7
- 235000009566 rice Nutrition 0.000 claims abstract description 7
- 238000010025 steaming Methods 0.000 claims abstract description 7
- 238000000034 method Methods 0.000 claims abstract description 5
- 239000007858 starting material Substances 0.000 claims description 8
- 241000209140 Triticum Species 0.000 claims description 6
- 238000000855 fermentation Methods 0.000 claims description 5
- 230000004151 fermentation Effects 0.000 claims description 5
- 240000000599 Lentinula edodes Species 0.000 claims description 3
- 239000008187 granular material Substances 0.000 claims description 3
- 239000000203 mixture Substances 0.000 claims description 3
- 235000001715 Lentinula edodes Nutrition 0.000 claims 1
- 238000004519 manufacturing process Methods 0.000 claims 1
- 239000003205 fragrance Substances 0.000 abstract description 6
- 240000004808 Saccharomyces cerevisiae Species 0.000 abstract description 2
- 244000098338 Triticum aestivum Species 0.000 abstract 1
- 239000002131 composite material Substances 0.000 abstract 1
- 241000282414 Homo sapiens Species 0.000 description 6
- 244000005700 microbiome Species 0.000 description 3
- 239000000126 substance Substances 0.000 description 3
- 241000233855 Orchidaceae Species 0.000 description 2
- 230000009286 beneficial effect Effects 0.000 description 2
- 235000013339 cereals Nutrition 0.000 description 2
- 230000000694 effects Effects 0.000 description 2
- 150000001413 amino acids Chemical class 0.000 description 1
- 230000000975 bioactive effect Effects 0.000 description 1
- 238000013124 brewing process Methods 0.000 description 1
- 150000001875 compounds Chemical class 0.000 description 1
- 230000035622 drinking Effects 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 229910052500 inorganic mineral Inorganic materials 0.000 description 1
- 230000007774 longterm Effects 0.000 description 1
- 239000011707 mineral Substances 0.000 description 1
- 229940088594 vitamin Drugs 0.000 description 1
- 229930003231 vitamin Natural products 0.000 description 1
- 235000013343 vitamin Nutrition 0.000 description 1
- 239000011782 vitamin Substances 0.000 description 1
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
- C12G3/021—Preparation of other alcoholic beverages by fermentation of botanical family Poaceae, e.g. wheat, millet, sorghum, barley, rye, or corn
-
- 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
- C12G3/021—Preparation of other alcoholic beverages by fermentation of botanical family Poaceae, e.g. wheat, millet, sorghum, barley, rye, or corn
- C12G3/022—Preparation of other alcoholic beverages by fermentation of botanical family Poaceae, e.g. wheat, millet, sorghum, barley, rye, or corn of botanical genus Oryza, e.g. rice
-
- 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
- C12G3/026—Preparation of other alcoholic beverages by fermentation with health-improving ingredients, e.g. flavonoids, flavones, polyphenols or polysaccharides, added before or during the fermentation stage; with flavouring ingredients added before or during the fermentation stage
Landscapes
- Chemical & Material Sciences (AREA)
- Organic Chemistry (AREA)
- Health & Medical Sciences (AREA)
- Bioinformatics & Cheminformatics (AREA)
- Engineering & Computer Science (AREA)
- Biochemistry (AREA)
- Life Sciences & Earth Sciences (AREA)
- General Engineering & Computer Science (AREA)
- General Health & Medical Sciences (AREA)
- Genetics & Genomics (AREA)
- Wood Science & Technology (AREA)
- Zoology (AREA)
- Nutrition Science (AREA)
- Micro-Organisms Or Cultivation Processes Thereof (AREA)
Abstract
The invention belongs to the technical field of health care wine preparation, and particularly discloses an edible fungus wine and a preparation method thereof, wherein the edible fungus wine is brewed from the following raw materials in percentage by weight: 30% of edible fungi, 50% of sorghum, 10% of glutinous rice, 5% of wheat and 5% of barley, and the brewing method comprises the steps of mixing the raw materials, steaming, fermenting and distilling under the action of peach blossom yeast, wherein the wine with the composite taste brewed by the method has the characteristics of rich taste and outstanding fragrance.
Description
Technical Field
The invention belongs to the technical field of health care wine preparation, and particularly relates to an edible fungus wine and a preparation method thereof.
Background
Grain is taken as a raw material to brew the existing white spirit in the brewing process, the brewed white spirit has stronger mouthfeel due to single use of the raw material, the brewed white spirit has poor mouthfeel after long-term drinking, the strong spirit can slightly hurt the human body, the edible fungi is favored by human beings due to the fact that the edible fungi contain 8 amino acids, vitamins, mineral substances and bioactive substances required by the human body, and the edible fungi is used as the raw material for producing the spirit, so that the damage of the spirit to the human body is certainly weakened.
Disclosure of Invention
The invention aims to provide edible fungus wine and a preparation method thereof, and the wine with compound taste brewed by the method has the characteristics of rich taste and outstanding fragrance.
In order to achieve the purpose, the invention adopts the technical scheme that:
an edible fungus wine is brewed by the following raw materials by weight percentage: 30% of edible fungi, and red sorghum (50% of sorghum vulgare, 10% of glutinous rice, 5% of wheat and 5% of barley).
Further, the edible fungi is shiitake mushrooms.
A preparation method of edible fungus wine comprises the following steps:
(1) crushing edible fungi into granules, uniformly mixing with sorghum, glutinous rice, wheat and barley, steaming for 40min, and airing to normal temperature for later use;
(2) adding 36 wt% of peach blossom mold starter into the raw materials cooled to normal temperature, uniformly mixing, placing the mixture into a mud pool, fermenting for 90 days at 23-26 ℃, taking the fermented raw materials out of the pool, distilling, and storing the distillate under the conditions of constant temperature and shade, wherein the edible fungus wine is obtained after at least three years.
Furthermore, the starter propagation is started when the peach blossom is full bloom, and starter propagation is completed when the peach blossom is withered, so that the starter propagation at the time node is selected because the air humidity and the temperature are proper during the full bloom of the peach blossom, the microorganism activity is vigorous, the prepared distiller's yeast is delicate and fragrant, and the wine body fragrance can be ensured to be similar to that of a delicate orchid, the fragrance is not scattered, and the taste is soft and thick during wine brewing.
Further, the steaming and the fermentation are both carried out in a sterile environment.
The invention has the advantages that: the invention relies on the edible fungi as raw materials, can be combined with the raw materials in the grains in the mud pit fermentation process, generates various microorganisms beneficial to the human body under the action of the peach blossom mold, is beneficial to the fermentation, can excite the flavor substances contained in the edible fungi, improves the taste of the brewed wine, has mellow bouquet and is easier to be drunk and absorbed by the human body.
Detailed Description
An edible fungus wine is brewed by the following raw materials by weight percentage: 30% of edible fungi, 50% of sorghum, 10% of glutinous rice, 5% of wheat and 5% of barley.
Further, the edible fungi is shiitake mushrooms.
A preparation method of edible fungus wine comprises the following steps: crushing edible fungi into granules, uniformly mixing with sorghum, glutinous rice, wheat and barley, steaming for 40min, and airing to normal temperature for later use; adding 36 wt% of peach blossom mold starter into the raw materials cooled to normal temperature, uniformly mixing, placing the mixture into a mud pool, fermenting for 90 days at 23-26 ℃, taking the fermented raw materials out of the pool, distilling, and storing distillate under the conditions of constant temperature and shade for at least three years to obtain the edible fungus wine; the steaming and the fermentation are carried out in an aseptic environment, the peach blossom koji is prepared when the peach blossom is full, and the koji preparation is completed when the peach blossom is withered, so the time node is selected for preparing the koji because the air humidity and the temperature are proper during the full bloom of the peach blossom, the microorganism activity is vigorous, the prepared koji is fragrant, and the wine body fragrance can be ensured to be similar to orchid during the wine brewing, the fragrance is not dispersed, and the taste is soft and thick.
Claims (5)
1. An edible fungus wine is characterized in that: is brewed by the following raw materials in percentage by weight: 30% of edible fungi, 50% of sorghum, 10% of glutinous rice, 5% of wheat and 5% of barley.
2. The edible fungus wine as set forth in claim 1, wherein: the edible fungus is Lentinus Edodes.
3. A process for the preparation of a wine according to any one of claims 1 or 2, comprising the steps of:
(1) crushing edible fungi into granules, uniformly mixing with sorghum, glutinous rice, wheat and barley, steaming for 40min, and airing to normal temperature for later use;
(2) adding 36 wt% of peach blossom mold starter into the raw materials cooled to normal temperature, uniformly mixing, placing the mixture into a mud pool, fermenting for 90 days at 23-26 ℃, taking the fermented raw materials out of the pool, distilling, and storing the distillate under the conditions of constant temperature and shade, wherein the edible fungus wine is obtained after at least three years.
4. A method of preparing a wine made from edible fungi as claimed in claim 3, wherein: the starter of the peach blossom is prepared when the peach blossom is full, and the starter preparation is completed when the peach blossom is withered.
5. The method for producing an edible fungus wine as set forth in claim 4, wherein: the steaming and the fermentation are both carried out in an aseptic environment.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202111304462.9A CN113881528A (en) | 2021-11-05 | 2021-11-05 | Edible fungus wine and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202111304462.9A CN113881528A (en) | 2021-11-05 | 2021-11-05 | Edible fungus wine and preparation method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN113881528A true CN113881528A (en) | 2022-01-04 |
Family
ID=79016487
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN202111304462.9A Pending CN113881528A (en) | 2021-11-05 | 2021-11-05 | Edible fungus wine and preparation method thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN113881528A (en) |
Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101665750A (en) * | 2008-09-02 | 2010-03-10 | 上海军正宝西川科贸有限公司 | Blended grain fermented wine and brewing method thereof |
| CN103436409A (en) * | 2013-09-15 | 2013-12-11 | 彭常安 | Making method of three-mushroom wine |
| CN104059833A (en) * | 2014-06-07 | 2014-09-24 | 陶峰 | Manufacturing method of shiitake glutinous rice wine |
| CN105670857A (en) * | 2016-01-22 | 2016-06-15 | 青岛农业大学 | Preparation method of cholesterol-lowering Lentinula edodes unstrained wine |
-
2021
- 2021-11-05 CN CN202111304462.9A patent/CN113881528A/en active Pending
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101665750A (en) * | 2008-09-02 | 2010-03-10 | 上海军正宝西川科贸有限公司 | Blended grain fermented wine and brewing method thereof |
| CN103436409A (en) * | 2013-09-15 | 2013-12-11 | 彭常安 | Making method of three-mushroom wine |
| CN104059833A (en) * | 2014-06-07 | 2014-09-24 | 陶峰 | Manufacturing method of shiitake glutinous rice wine |
| CN105670857A (en) * | 2016-01-22 | 2016-06-15 | 青岛农业大学 | Preparation method of cholesterol-lowering Lentinula edodes unstrained wine |
Non-Patent Citations (1)
| Title |
|---|
| 曾宇: "《陈年白酒收藏投资指南》", vol. 1, 南昌：江西科学技术出版社, pages: 91 * |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN101792706B (en) | Method for producing white spirit | |
| CN101544936B (en) | Strongly-aromatic white wine produced by using lake plants such as water caltrop, gordon euryale seed, lotus seed, and the like as raw materials and preparation method thereof | |
| CN109468211B (en) | Production process for brewing mature vinegar from glutinous sorghum | |
| CN102199503A (en) | Novel method for preparing Pu-erh wine | |
| CN102382740A (en) | White spirit and preparation method thereof | |
| CN104611171A (en) | Preparation method of ginger rice wine | |
| CN108102854A (en) | A kind of distiller's yeast and the fruit of Cherokee rose yellow rice wine being prepared by distiller's yeast | |
| CN113214935A (en) | Method for brewing cooked grain of pure grain white spirit without bran shells | |
| JP2019517276A (en) | Process for producing grape-flavored sweet wine and grape-flavored sweet wine | |
| CN107057927B (en) | Tea wine and preparation method thereof | |
| KR101415125B1 (en) | Brewing Raw Material Kits for Making Rice Wine and Method for Manufacture of Rice Wine of Thereof | |
| JPS6239994B2 (en) | ||
| CN111518657A (en) | Gorgon fruit medicinal residue wine and brewing method thereof | |
| CN106754049A (en) | A kind of brew method of blueberry wine | |
| CN113881528A (en) | Edible fungus wine and preparation method thereof | |
| CN106118979A (en) | The brewing method of a kind of yeast wine and the yeast wine brewageed | |
| CN105586240A (en) | Preparation method of apple vinegar primary pulp | |
| KR101142051B1 (en) | A method of manufacturing fermented alcohol and distilled alcohol, in use of phellinus linteus extracted liquid | |
| KR20120041413A (en) | Manufacturing process of makgeolli mixed with black garlic | |
| CN1128294A (en) | Cordyceps wine | |
| CN105907566A (en) | Pit mud and preparation method thereof | |
| KR102330541B1 (en) | Manufacturing method of rice wine containing Lentinula edodes and Sparasis crispa or the rice wine by the method | |
| CN1290994C (en) | Abalones wine and brewage technique | |
| CN109810845A (en) | A kind of fruit wine distiller's yeast and preparation method thereof | |
| CN107663488A (en) | A kind of natural grain foaming wine making process |
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 |
Application publication date: 20220104 |