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Truffle wine producing process

A production process and a technology for bacterial wine, applied in the field of production technology of truffle wine, can solve the problems of weak taste, low nutrient utilization rate of raw materials, high subjectivity, increase the content of polysaccharides and total amino nitrogen, and eliminate gastrointestinal stagnation. , the effect of strong grain aroma

Inactive Publication Date: 2010-03-03
SICHUAN UNIVERSITY OF SCIENCE AND ENGINEERING +1
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

This formula is a traditional Chinese medicinal wine brewing method, which is highly subjective. There is no scientific extraction and analysis of the nutrients in the truffles and the chemical properties of the aroma and color substances. Therefore, there are low nutritional utilization of raw materials, and the aroma and taste The substance is volatile and lost, and the taste is weak, etc.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0015] A production process of truffle wine is as follows.

[0016] A: Preparation of the truffle mother liquor: After the truffles are pulverized, the truffles are soaked in water and extracted to obtain the truffle mother liquor. According to the ratio of solid to liquid (mass ratio of truffles to water) of 1:6, extract at 50°C for 14 hours, filter, concentrate the extract until the volume ratio of truffle mass to truffle mother liquor is 1:1, and obtain truffle mother liquor ;

[0017] B: Blending of truffle wine: mix with the ratio of truffle mother liquor: tartary buckwheat wine (alcohol degree 60°): water=20%: 63%: 17% (volume ratio), and filter.

[0018] Produce truffle wine according to the technique of embodiment 1, its alcohol content is 38 °, and total amino acid content is 2.92g / L, and polysaccharide content is 3.88g / L.

Embodiment 2

[0023] A production process of truffle wine is as follows.

[0024] A: Preparation of the truffle mother liquor: After the truffles are pulverized, the truffles are soaked in water and extracted to obtain the truffle mother liquor. According to the ratio of solid to liquid (mass ratio of truffles to water) of 1:5, extract at 55°C for 16 hours, filter, concentrate the extract until the volume ratio of truffle mass to truffle mother liquor is 1:1, and obtain truffle mother liquor ;

[0025] B: Blending of truffle wine: mix with truffle mother liquor: tartary buckwheat wine (alcohol degree 60°): water=10%: 878%: 3% (volume ratio), and filter.

[0026] According to the truffle wine produced by the technique of Example 2, its alcohol content is 52°, its total amino acid content is 2.62g / L, and its polysaccharide content is 3.72g / L.

Embodiment 3

[0028] A production process of truffle wine is as follows.

[0029] A: Preparation of the truffle mother liquor: After the truffles are pulverized, the truffles are soaked in water and extracted to obtain the truffle mother liquor. According to the ratio of solid to liquid (mass ratio of truffles to water) of 1:4, extract at 50°C for 16 hours, filter, concentrate the extract until the mass of truffles and the volume of truffle mother liquor are 1:1.5, to obtain the truffle mother liquor;

[0030] B: Blending of truffle wine: mix with truffle mother liquor: tartary buckwheat wine (alcohol content 60°)=37%: 63% (volume ratio), and filter.

[0031] According to the truffle wine produced by the technique of Example 3, its alcohol content is 38°, the total amino acid content is 2.97g / L, and the polysaccharide content is 3.95g / L.

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Abstract

The invention discloses a truffle wine producing process which comprises the following steps: A: preparing truffle mother liquor, namely immersing truffle with water after crushing the truffle, and obtaining the truffle mother liquor after extraction; extracting for 12-16 hours at temperature of 45-55 DEG C according to a material-liquid ratio (mass ratio between the truffle and the water) of 1:4-1:6, filtering and concentrating the extracting solution till the ratio between truffle mass and truffle mother liquor volume is 1:1; and B: blending the truffle wine, namely mixing the truffle motherliquor, tartary buckwheat wine (alcohol content of 60%vol) and water according to a ratio of 10-20%:63-87%:3-7% (volume ratio), and then carrying out filtration. The truffle wine produced by the process is clear and transparent, does not have suspended substances, overflows fungus fragrance and has the special fragrance of the truffle wine; from the nutrient angle, the truffle wine is rich in total amino acid and polysaccharide, contains special effective components of the truffle and has an appropriate nutrient ratio; in addition, the truffle wine organically combines the effective components of the truffle with common wines, and has special nutrients and particular flavor.

Description

technical field [0001] The invention relates to a biological health care product, in particular to a production process of truffle wine. Background technique [0002] Truffles are also known as underground fungi because their fruiting bodies grow and mature in the underground soil. Truffles are taxonomically belonging to different families and genera of Ascomycota, Basidiomycota and Zygomycota. Truffle contains a large amount of protein, amino acid, vitamin and other beneficial nutrients for human body. In recent years, it has been found that it contains a variety of active ingredients, such as α-androstanol, ceramide, truffles, etc. In view of this, truffle is one of the edible fungi with high edible value and great development prospect in the world. [0003] Tartary buckwheat contains a variety of nutrients with health functions, such as bioflavonoids, highly active protein, high active dietary fiber, etc.; tartary buckwheat has a high content of fatty acids and an appr...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12G3/04
Inventor 罗惠波黄治国沙万友卫春会甄攀
Owner SICHUAN UNIVERSITY OF SCIENCE AND ENGINEERING
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