Preparation method of bolete-black plum fruit wine

A production method and technology of boletus, which is applied in the field of production of boletus black plum fruit wine, can solve the problems of high alcohol content, difficulty in drinking, affecting the health function of boletus, etc., and achieve the effect of mellow and soft taste

Pending Publication Date: 2009-10-28
ZHEJIANG UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

This kind of boletus wine not only has high alcohol content and is not easy to drink, but also some biologically active substances will be damaged to varying degrees in high-concentration white wine, which affects the health care function of boletus
At present, there is no production method that combines the production of boletus wine with the black plum brewing process.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment

[0028] Using the No. 5 fruit wine yeast provided by the strain collection room of Angel Yeast Company R&D Center as the fermentation yeast, and the fruiting bodies of black plum and bolete as raw materials, the determination method for the production of black plum wine with boletus mushrooms is as follows:

[0029] From the 10 strains of wine yeast provided by Angel Yeast, the No. 5 wine yeast was selected as the active dry yeast after being domesticated and cultured in black plum juice.

[0030] Rinse 2000g of mature, undamaged black plums with running water, squeeze and crush the juice for use. Choose 500g of high-quality boletus fruiting bodies, chop them into slices, add 8 times the weight of water to soak for 4 hours, heat at 80°C for 2.5 hours, and let the water fully evaporate before use.

[0031] The juice (containing the pulp) after crushing the juice and the fully soaked boletus extract (containing the solids) are thoroughly mixed, squeezed and filtered, and 60mg / L sodiu...

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Abstract

The invention belongs to the technical field of fruit wine preparation and relates to a preparation method of bolete-black plum fruit wine, in particular to a preparation method for obtaining a novel bolete-black plum fruit wine with rich health care functional factors and good taste by using black plum fruit juice and bolete water soak solution as raw materials, and using fruit wine yeast for fermentation.

Description

Technical field [0001] The invention belongs to the technical field of fruit wine production, and particularly relates to a method for preparing boletus black plum fruit wine. Background technique [0002] As people's drinking habits gradually develop in the direction of natural nutritious wine, low-alcohol wine, and multi-tasting wine, the consumption of health-care fruit wine is increasing day by day. Fruit wine contains 18 kinds of amino acids and multiple vitamins. It is extremely nutritious and healthy, and it can be called a natural green food. The processed fruit wines have their own characteristics. Among the beverage wines, they are the wines with the most colorful varieties and the most nutritious value. They are also in line with the trend of healthy, safe and personalized wine production. [0003] The black plum fruit has a big sweet taste, rich juice, a clear and mellow smell, which has the functions of promoting body fluid and diuresis, clearing liver and nourishing...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12G3/02C12H1/052C12H1/07C12R1/645
Inventor 李卫旗
Owner ZHEJIANG UNIV
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