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Mulberry-ganoderma fruit wine and production method thereof

A production method and technology of mulberry ganoderma lucidum are applied in the field of mulberry ganoderma lucidum fruit wine and its production, which can solve the problems of inedible, intolerable storage, and high sugar content, and achieve the effects of smooth taste, cell protection, and anti-aging effects.

Inactive Publication Date: 2013-03-13
广西果醇生物科技股份有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] However, due to the high sugar content and high water content of mulberry, it is not resistant to storage, and it will start to deteriorate within 2-3 days, so it cannot be eaten again. It's rotten, what a pity

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0033] Take the following ingredients:

[0034] 100 kg of mulberries; 20 kg of monocrystalline rock sugar; 1 kg of black ganoderma; 0.02 kg of yeast.

[0035] The yeast is Sac-charomyces cerevisiae from the brewery, and the fermentation broth is cultured for 1-2 days by adding 10 grams of fruit yeast per liter of molasses.

[0036] The production method is as follows:

[0037] After the fresh mulberry is removed from the impurities, take its pulp and beat it into a pulp with a beater, put it into a fermentation tank, black ganoderma lucidum, beat it into a fine powder of over 100 mesh with a powder machine, put it into a fermentation tank, and then pour it into a powder in proportion. Powdered rock sugar, after pasteurization at 70°C, add yeast fermentation liquid for anaerobic fermentation, the fermentation tank is wooden barrel, colored glass cylinder or ceramic tank, the temperature is 20°C-30°C, and the time is controlled within 8-12 days , can be fermented completely, a...

Embodiment 2

[0039] Get the parts by weight of the following raw materials:

[0040] 100 kg of mulberries; 25 kg of monocrystalline rock sugar; 1 kg of black ganoderma; 0.03 kg of yeast.

[0041] The yeast is Sac-charomyces cerevisiae from the brewery, and the fermentation broth is cultured for 1-2 days by adding 10 grams of fruit yeast per liter of molasses.

[0042] The production method is as follows:

[0043] After the fresh mulberry is removed from the impurities, take its pulp and beat it into a pulp with a beater, put it into a fermentation tank, black ganoderma lucidum, beat it into a fine powder of over 100 mesh with a powder machine, put it into a fermentation tank, and then pour it into a powder in proportion. Powdered rock sugar, after pasteurization at 70°C, add yeast fermentation liquid for anaerobic fermentation, the fermentation tank is wooden barrel, colored glass cylinder or ceramic tank, the temperature is 20°C-30°C, and the time is controlled within 8-12 days , can be...

Embodiment 3

[0045] Get the parts by weight of the following raw materials:

[0046] 100 kg of mulberries; 30 kg of monocrystalline rock sugar; 2 kg of black ganoderma; 0.05 kg of yeast.

[0047] The yeast is Sac-charomyces cerevisiae from the brewery, and the fermentation broth is cultured for 1-2 days by adding 10 grams of fruit yeast per liter of molasses.

[0048] The production method is as follows:

[0049] After the fresh mulberry is removed from the impurities, take its pulp and beat it into a pulp with a beater, put it into a fermentation tank, black ganoderma lucidum, beat it into a fine powder of over 100 mesh with a powder machine, put it into a fermentation tank, and then pour it into a powder in proportion. Powdered rock sugar, after pasteurization at 70°C, add yeast fermentation liquid for anaerobic fermentation, the fermentation tank is wooden barrel, colored glass cylinder or ceramic tank, the temperature is 20°C-30°C, and the time is controlled within 8-12 days , can be...

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PUM

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Abstract

The invention relates to a production method of a mulberry-ganoderma fruit wine. The raw materials of the mulberry-ganoderma fruit wine comprises the following components in parts by weight: 100 parts of mulberries, 20-30 parts of monocrystal rock sugar, 1-2 parts of Ganoderma atrum and 0.01-0.05 part of yeast. The production method comprises the following steps: after removing impurities in fresh mulberries, beating the fresh mulberries into pulp by using a beater, and placing the pulp into a fermentation tank; pulverizing Ganoderma atrum into 100-mesh fine powder by using a pulverizing mill, and placing the fine powder into the fermentation tank; placing monocrystal rock sugar ground into powder in a proportion; after carrying out pasteurization on the obtained mixture at a temperature of 70 DEG C, adding yeast fermentation liquor into the fermentation tank to carry out anaerobic fermentation at the temperature of 20-30 DEG C for 8-12 days, wherein the fermentation tank is a wooden cask, a colored glass jar, or a ceramic jar; and after the fermentation is completed, carrying out detection, filtering and filling on the obtained product so as to obtain a fruit wine product, wherein the alcoholic strength of the obtained fruit wine product is 10-12 degrees. The fruit wine product produced by using the method disclosed by the invention has the effects of replenishing qi and blood, enriching the heart blood, soothing the nerves and multiplying intelligence, and is mainly used for treating qi and blood deficiency syndromes such as palpitation, insomnia, amnesia, reduced appetite, tiring and consumptive diseases caused by over-contemplating and internal heart-spleen lesion caused by overexertion.

Description

technical field [0001] The invention relates to a method for making fruit wine food, in particular to mulberry ganoderma fruit wine and a production method thereof. Background technique [0002] Fruit wine is a low-alcohol beverage wine made from fruits or wild fruits in the four seasons of spring, summer, autumn and winter, which are brewed through crushing, juicing, fermentation and other processes, such as folk wine, apple wine, orange wine , plum (plum) wine, etc. The production method of fruit wine is relatively simple. Generally, no additional yeast is needed. The main reason is that there will be some wild yeast on the skin of the fruit. juice and ferment for a period of time, and the alcohol content can reach more than 10 degrees. If sucrose and yeast are added, the alcohol content can be increased and the fermentation can be shortened. Families can brew some fruit wine for drinking. Compared with liquor and beer, fruit wine It has higher nutritional value and bette...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12G3/02C12R1/865
Inventor 张月荣
Owner 广西果醇生物科技股份有限公司
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