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Maitake wine and preparation method thereof

A technology of maitake wine and velvet wine, applied in the preparation of alcoholic beverages, etc., to achieve significant pharmacological effects, pain relief, and reliable quality

Inactive Publication Date: 2011-07-27
云南大初酒业有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Most of these health wines are used to invigorate qi and blood, nourish yin and tonify yang, but there are no reports on wine products that can enhance the body's immunity with maitake mushroom as the main raw material

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0029] The impurities in the raw materials of Maitake mushroom, dried longan meat, wolfberry, jujube and osmanthus flowers are sorted out, washed and drained, and subjected to the following treatments after microwave drying and sterilization: (1) Place the raw materials in a microwave drying sterilizer flatly On the feed opening conveyor belt, the paving thickness is 10~30mm; (2) Turn on the power of the microwave drying and sterilizing machine, and continuously send the raw materials to the microwave enclosed radiation area through the conveyor belt for uniform drying and sterilization. The transmission speed is 0.3~5m / min, and the drying temperature is 50℃~80℃; (3) Collect the dried and sterilized API at the discharge port.

[0030] The raw materials were taken according to the following weight ratio: Maitake mushroom 100g, longan meat 100g, wolfberry 100g, jujube 100g and osmanthus 40g. After mixing uniformly, sieve through 20-30 mesh to obtain coarse raw material powder. Plac...

Embodiment 2

[0033] Example 1 is repeated with the following differences: the weight ratio of the raw materials is: 55 g of Maitake mushroom, 60 g of longan meat, 50 g of wolfberry, 65 g of jujube and 20 g of osmanthus.

[0034] The prepared Maitake Mushroom wine is light yellow to golden yellow liquid, clear and transparent, accompanied by a small amount of precipitation after long-term storage, has a sweet-scented osmanthus fragrance and wine aroma, and the aromas are harmonious and mellow; the taste is soft and refreshing, the wine tastes mellow, and the aftertaste is long. After testing, its alcohol content is 45°±1.0°, total acidity is 5.2g / L, total sugar content is 180 g / L, and all physical and chemical indicators are in line with the provisions of GB / T-1981-1994 "Liquor".

Embodiment 3

[0036] Example 1 is repeated, with the following differences: the weight ratio of each raw material is: Maitake 120g, longan meat 120g, wolfberry 110g, jujube 110g, and osmanthus 50g.

[0037] The prepared Maitake Mushroom wine is light yellow to golden yellow liquid, clear and transparent, accompanied by a small amount of precipitation after long-term storage, has a sweet-scented osmanthus fragrance and wine aroma, and the aromas are harmonious and mellow; the taste is soft and refreshing, the wine tastes mellow, and the aftertaste is long. After testing, its alcohol content is 45°±1.0°, total acidity is 5.2g / L, total sugar content is 180 g / L, and all physical and chemical indicators are in line with the provisions of GB / T-1981-1994 "Liquor".

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Abstract

The invention discloses a maitake wine and a preparation method thereof. The preparation method comprises the following steps of: weighting 50 to 120 weight parts of maitake, 30 to 100 weight parts of longan pulp, 30 to 100 parts of Chinese wolfberry, 30 to 100 parts of Chinese date and 20 to 100 parts of sweet osmanthus, drying for sterilization, crushing, adding white spirit in an amount which is 3 to 5 times total weight of raw materials, soaking for 15 to 20 days, performing percolation extraction and filtration, and adding flavoring additives. According to the compatibility of a medicinal formula, raw materials medicines are accurately mixed, and the maitake wine has obvious effects of activating organism immunity function, tonifying liver and qi, effectively relieving toxic and sideeffects after a cancerous person is subjected to chemotherapy, and the like. By the preparation method, active ingredients of medicines can be fully separated out, and the obtained maitake wine has mellow taste and typical sweet osmanthus smell and aroma, is smooth and coordinated, and has comfortable medicine scent; and the preparation method is simple and convenient, ensures stable product quality, and has wide application prospect.

Description

technical field [0001] The invention belongs to the technical field of wine processing, and in particular relates to a maitake wine prepared from maitake mushrooms as a main raw material and white wine as a base wine. At the same time, the invention also relates to a preparation method of the maitake wine. Background technique [0002] With the rapid development of social economy and the improvement of living standards, the pace of people's life and work is also accelerating. The pressure in life and work, poor diet structure and habits seriously affect people's health, which has led to more and more of people are in a sub-healthy state. In addition, the living environment has been damaged to varying degrees in the process of industrial development, and people have been exposed to computer radiation, chemical toxic volatile substances and other pollution for a long time, which leads to the decline of people's immune function and increases the chance of cancer. In the face ...

Claims

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Application Information

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IPC IPC(8): C12G3/04
Inventor 邱光雄谭云龙朱明发田敬辉
Owner 云南大初酒业有限公司
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