CN1800334A - Wine containing pine mushroom and antler, and its preparation method - Google Patents
Wine containing pine mushroom and antler, and its preparation method Download PDFInfo
- Publication number
- CN1800334A CN1800334A CNA2005100165039A CN200510016503A CN1800334A CN 1800334 A CN1800334 A CN 1800334A CN A2005100165039 A CNA2005100165039 A CN A2005100165039A CN 200510016503 A CN200510016503 A CN 200510016503A CN 1800334 A CN1800334 A CN 1800334A
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- CN
- China
- Prior art keywords
- dry product
- antler
- agaricus blazei
- blazei murrill
- pilose antler
- 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.)
- Granted
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Abstract
The invention relates to a wine containing agaricus blaize mycelium and pilose antler and its preparing process, wherein the constituents include dried agaricus blaize mycelium 7-10%, dried pilose antler 1-2%, edible white spirit 81-87%, and granulated sugar 5-7%. The ethanol content in the edible white spirit is 50-55%.
Description
Technical field
The invention belongs to food technology field, relate to a kind of beverage, specifically a kind of wine that contains Agaricus blazei Murrill and pilose antler and preparation method thereof.
Background technology
Agaricus blazei Murrill has another name called Brazilian mushroom, is a kind of China dietotherapeutic bacterium leaved for development, and it originates in the ground such as Brazil, Peru in south, North America.Contain protein 40%-43%, carbohydrate 38%45%, crude fat 3%-4%, robust fibre 6.73% and abundant VITAMIN and trace element thereof in the dried mushroom of every 100g Agaricus blazei Murrill, higher edibleness and pharmaceutical use are arranged.It is reported that the antitumous effect of Agaricus blazei Murrill obviously is better than other 14 kinds of macro fungis that antitumous effect is arranged, and occupies the anticancer epiphyte first place.Its main active substances polysaccharide dissolves in spirituous solution.Section county's equality (animal science and animal medicine 2004) system has reported the progress of Agaricus blazei Murrill activeconstituents resistant effect.
Pilose antler is the Chinese medicine treasure of using early, has immunoloregulation function preferably.Its main active substances is an amino acid, and Wang Zhenyu etc. (Chinese materia medica information 2003) system has reported the pharmacological action and the Clinical advances of pilose antler.
Chinese medicine health-care wine generally all is to filter through the immersion of wine to make, and discloses a kind of newborn pigeon health spirits and preparation method thereof as ZL90104241, and its composition of raw materials is Chinese medicine.The medicinal fungi that originates in the North America with Chinese traditional Chinese medicine combination, is prepared into nourishing drink and drinks wine and yet there are no report.
Summary of the invention
The present invention combines mushroom and zoogenous cancer therapy drug, is about to immunologic active material Agaricus Blazei Murrill polysaccharide and pilose antler amino acid and combines, and makes a kind of drink with health role, and purpose provides a kind of Wine containing pine mushroom and antler and preparation method.
The present invention includes the Agaricus blazei Murrill dry product, pilose antler dry product, edible distillate spirit, granulated sugar.Described edible distillate spirit ethanol content is 50%～55%.
Each components contents of the present invention is an Agaricus blazei Murrill dry product 7%～10% by weight, pilose antler dry product 1%～2%, edible distillate spirit 81%～87%, granulated sugar 5%～7%.
Making method of the present invention is as follows:
Agaricus blazei Murrill dry product and pilose antler dry product by said components are ground in the yarn bag of packing into after meal mixes, and put it in the container of good airproof performance, add all granulated sugar and the partly edible distillate spirit of amount in the said components.Under the situation of sealing, soak at room temperature, often vibration.After one month, second half edible distillate spirit is put in the taking-up of yarn bag, soaked one month, the yarn bag is taken out solids is separated again, the gained complete soln is mixed getting product with centrifuging by above-mentioned same procedure.
This product has light faint scent, and inlet is sweet pure and sweet, has effects such as the immunity of adjusting, enhancing body resistance, is a kind of health drink useful to human health, has bigger potentiality to be exploited and value.
Embodiment
With Agaricus blazei Murrill dry product 80 gram, weight ratio be 8% and pilose antler dry product 10 grams, weight ratio be 1% to be ground into meal, pack into after the mixing in the yarn bag, put it in the vial of good airproof performance, adding granulated sugar 50 grams, weight ratio are 5%, and 430 milliliters of the liquor, the weight ratio that contain ethanol 52% are 43%.With the bottle sealing, Agaricus blazei Murrill and pilose antler are steeped in bottle with steeping in wine.In immersion process, vibration in each 12 hours a time.After one month, another vial is put in the yarn bag taking-up that mixture is housed, adding 430 milliliters of the liquor, the weight ratio that contain ethanol 52% again is 43% immersion, and vibration in each 12 hours is one time equally.Take out the yarn bag after one month and with centrifuging solids is separated, gained solution and above-mentioned gained solution is the finished product that is admixed together all.
Claims (4)
1, a kind of Wine containing pine mushroom and antler comprises edible distillate spirit, granulated sugar, it is characterized in that also containing Agaricus blazei Murrill dry product, pilose antler dry product, and wherein the edible distillate spirit ethanol content is 50%～55%; Each components contents is an Agaricus blazei Murrill dry product 7%～10% by weight, pilose antler dry product 1%～2%, edible distillate spirit 81%～87%, granulated sugar 5%～7%.
2, Wine containing pine mushroom and antler according to claim 1 is characterized in that Agaricus blazei Murrill dry product 8%, pilose antler dry product 1%, edible distillate spirit 86%, granulated sugar 5%.
3, a kind of method for preparing Wine containing pine mushroom and antler is characterized in that Agaricus blazei Murrill dry product and pilose antler dry product are ground in the yarn bag of packing into after meal mixes, and puts it in the container of good airproof performance, adds the edible distillate spirit of whole granulated sugar and half amount; Under the situation of sealing, soak at room temperature, vibration; After one month, second half edible distillate spirit is put in the taking-up of yarn bag, soaked one month by above-mentioned same procedure; Again the yarn bag is taken out and solids is separated, the gained complete soln is mixed with centrifuging.
4, the method for preparing Wine containing pine mushroom and antler according to claim 3, it is characterized in that Agaricus blazei Murrill dry product 80 grams and pilose antler dry product 10 grams are ground into meal, put it in the vial of good airproof performance, add granulated sugar 50 grams, 430 milliliters of the liquor (gram) that contain ethanol 52%, with the bottle sealing, Agaricus blazei Murrill and pilose antler are steeped in bottle with steeping in wine; In immersion process, vibration in each 12 hours a time; After one month, another vial is put in the yarn bag taking-up that mixture is housed, added the liquor 430 milliliters (grams) that contains ethanol 52% again and soak, vibration in each 12 hours is one time equally; Take out the yarn bag after one month and with centrifuging solids is separated, gained solution and above-mentioned gained solution are all admixed together.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNB2005100165039A CN100358993C (en) | 2005-01-05 | 2005-01-05 | Wine containing pine mushroom and antler, and its preparation method |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNB2005100165039A CN100358993C (en) | 2005-01-05 | 2005-01-05 | Wine containing pine mushroom and antler, and its preparation method |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN1800334A true CN1800334A (en) | 2006-07-12 |
| CN100358993C CN100358993C (en) | 2008-01-02 |
Family
ID=36810548
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CNB2005100165039A Expired - Fee Related CN100358993C (en) | 2005-01-05 | 2005-01-05 | Wine containing pine mushroom and antler, and its preparation method |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN100358993C (en) |
Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101015379B (en) * | 2006-12-28 | 2010-05-12 | 沈阳化工学院 | Process for preparing agaricus blazei healht-care liquid |
| CN102911849A (en) * | 2012-11-16 | 2013-02-06 | 湖北省农业科学院农产品加工与核农技术研究所 | Method for preparing agaricus blazei murrill wine through agaricus blazei murrill liquid fermentation products added with pueraria lobota slag |
| CN103695262A (en) * | 2013-11-28 | 2014-04-02 | 安徽明龙酒业有限公司 | Wine containing pilose antler and Chinese yam |
| CN103937646A (en) * | 2013-09-02 | 2014-07-23 | 咸宁市黄道核农科技有限公司 | Agaricus blazei juice wine having sweet-scented osmanthus flavor and preparation method thereof |
| CN105520958A (en) * | 2014-10-26 | 2016-04-27 | 赵全民 | Preparation method of immunity-enhancing tricholoma matsutake and cornua cervi pantotrichum composition |
| CN105733897A (en) * | 2014-12-12 | 2016-07-06 | 吕婉明 | Maca-agaricus blazei murill healthy wine |
Family Cites Families (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1060372C (en) * | 1997-05-05 | 2001-01-10 | 薛涛 | Shenluzhuangyuan wine containing ginseng and other Chinese medicine and producing process thereof |
| CN1342429A (en) * | 2000-09-13 | 2002-04-03 | 三明市真菌研究所 | Health-care Zhirong beverage |
-
2005
- 2005-01-05 CN CNB2005100165039A patent/CN100358993C/en not_active Expired - Fee Related
Cited By (8)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101015379B (en) * | 2006-12-28 | 2010-05-12 | 沈阳化工学院 | Process for preparing agaricus blazei healht-care liquid |
| CN102911849A (en) * | 2012-11-16 | 2013-02-06 | 湖北省农业科学院农产品加工与核农技术研究所 | Method for preparing agaricus blazei murrill wine through agaricus blazei murrill liquid fermentation products added with pueraria lobota slag |
| CN102911849B (en) * | 2012-11-16 | 2013-08-21 | 湖北省农业科学院农产品加工与核农技术研究所 | Method for preparing agaricus blazei murrill wine through agaricus blazei murrill liquid fermentation products added with pueraria lobota slag |
| CN103937646A (en) * | 2013-09-02 | 2014-07-23 | 咸宁市黄道核农科技有限公司 | Agaricus blazei juice wine having sweet-scented osmanthus flavor and preparation method thereof |
| CN103695262A (en) * | 2013-11-28 | 2014-04-02 | 安徽明龙酒业有限公司 | Wine containing pilose antler and Chinese yam |
| CN103695262B (en) * | 2013-11-28 | 2016-02-03 | 安徽明龙酒业有限公司 | A kind of pilose antler yam wine |
| CN105520958A (en) * | 2014-10-26 | 2016-04-27 | 赵全民 | Preparation method of immunity-enhancing tricholoma matsutake and cornua cervi pantotrichum composition |
| CN105733897A (en) * | 2014-12-12 | 2016-07-06 | 吕婉明 | Maca-agaricus blazei murill healthy wine |
Also Published As
| Publication number | Publication date |
|---|---|
| CN100358993C (en) | 2008-01-02 |
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| Date | Code | Title | Description |
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| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| C14 | Grant of patent or utility model | ||
| GR01 | Patent grant | ||
| CF01 | Termination of patent right due to non-payment of annual fee | ||
| CF01 | Termination of patent right due to non-payment of annual fee |
Granted publication date: 20080102 Termination date: 20130105 |