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Perigord truffle wine processing method

A processing method and technology of dew wine, which is applied in the processing field of black truffle wine, can solve the problems of poor taste and flavor, difficult dissolution of active ingredients of black truffle, etc., and achieve the effect of smooth taste, elegant and fragrant smell, and rich aroma

Inactive Publication Date: 2014-04-30
永胜雷特生物工程有限责任公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] The existing processed black truffle wine is made by soaking black truffle directly or soaking it with wine after beating, the taste and flavor are poor, and the active ingredients in black truffle are not easy to dissolve

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0019] Wash 1 kg of black truffles, filter and dry them, freeze them at -40°C for 6 hours, and then refrigerate at -15°C for 15 days. After removing the frost on the surface of the black truffles, soak them in 62.5 kg of sorghum wine at 62°C for 3 hours. month, that is.

Embodiment 2

[0021] Wash 1 kg of black truffles, filter and dry them, freeze them at -38°C for 8 hours, then refrigerate at -10°C for 10 days, remove the frost on the surface of the black truffles, soak them in 40 kg of barley wine at 70°C for 10 days month, that is.

Embodiment 3

[0023] Wash 1 kg of black truffles, filter and dry them, freeze them at -42°C for 4 hours, then refrigerate at -20°C for 20 days, remove the frost on the surface of the black truffles, soak them in 80 kg of corn wine at 65°C for 6 hours month, that is.

[0024] In order to verify the beneficial effects of the present invention, the aroma, mouthfeel, color, etc. of the wine obtained in each embodiment were evaluated by a tasting group formed by 10 professional judges. The results showed that compared with similar products on the market, the processing method of the present invention The prepared black truffle wine has the best score, smooth taste, strong fragrance, elegant and fragrant smell, long-lasting fragrance, dark amber luster in color, crystal clear, pleasing to the eye, and has broad application prospects.

[0025] Another 100 cases of customers were randomly selected for investigation and statistics, 80 cases were male and 20 cases were female. Compared with the comm...

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PUM

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Abstract

The invention relates to a perigord truffle wine processing method, and belongs to the technical field of food processing. The perigord truffle wine processing method comprises the following steps: quick-freezing perigord truffle at the temperature of -42 DEG C to -38 DEG C for 4-8 hours, then refrigerating for 10-20 days at the temperature of -20 DEG C to -10 DEG C, removing frost flowers on the surface of the perigord truffle, and soaking in base liquor, thus obtaining perigord truffle wine. The perigord truffle wine processing method has the beneficial effects that the perigord truffle wine obtained by processing has refreshing and smooth mouth feel, aromatic flavor, graceful and fragrant smell, lasting aroma and dark amber gloss and is crystal, clear and pleasant to the eyes.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to a processing method of black truffle wine. Background technique [0002] Black truffle (Tuber melanosporum) is a rare and rare wild edible fungus that grows underground and has extremely high nutritional and health value. Because of its high price, it is called the "black diamond" on the dining table. Modern research has found that black truffles are rich in protein, amino acids, unsaturated fatty acids, multivitamins, truffle polysaccharides, truffle polypeptides and other nutrients. [0003] The existing processed black truffle wine is obtained by soaking black truffle directly or soaking it with wine after beating. Contents of the invention [0004] The object of the invention is to provide a processing method of black truffle wine, which has a smooth mouthfeel and rich and lasting fungus aroma. [0005] The technical solution adopted by the present invention is a...

Claims

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Application Information

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IPC IPC(8): C12G3/04
Inventor 杨枝高刘光宏
Owner 永胜雷特生物工程有限责任公司
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