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Preparation method of Mythic Fungus yellow rice wine

A technology of Ganoderma lucidum and rice wine, applied in the field of rice wine processing and preparation, can solve the problems of complicated operation, high cost, unstable rice wine body, etc., and achieve the effects of simple process, low cost, and rich diversity.

Inactive Publication Date: 2015-08-19
苏州葛家坞生物科技有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Through high-voltage pulse and ultrasonic aging treatment, the oxidation and acidification of alcohol and aldehydes in the wine are accelerated, and the raw materials are fully integrated and coordinated with rice wine to form a typical style. The technical problem of precipitation and unstable wine body, the invention has obvious clarification effect, but the operation is complicated and the cost is high

Method used

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  • Preparation method of Mythic Fungus yellow rice wine

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0030] A preparation method of Ganoderma lucidum rice wine, comprising the following steps:

[0031] (1) Soak the rice produced in the same year and with a whitening rate ≥ 92% for 48 hours, until the water absorption reaches 28%, cook for 35 minutes under normal pressure and temperature, and spread to cool until the temperature drops to 30°C.

[0032] (2) Ganoderma lucidum fruiting bodies were cleaned and sliced, soaked in alcohol for 1 day, then filtered to remove the alcohol, aired at room temperature for 10 hours, and then put in an oven to bake. Adjust the temperature to 53°C and continue baking for 3 hours, then adjust the temperature to 55°C and bake for 1 hour.

[0033] (3) Boil the roasted Ganoderma lucidum with 50 times the mass of water for 50 minutes, filter and centrifuge after boiling, the centrifugal speed is 3000r / min, the centrifugation time is 15 minutes, and concentrate under reduced pressure until the liquid weight is 10 times the weight of Ganoderma lucidu...

Embodiment 2

[0039] A preparation method of Ganoderma lucidum rice wine, comprising the following steps:

[0040] (1) Soak the rice produced in the same year and with a whitening rate ≥ 92% for 50 hours, until the water absorption reaches 30%, cook for 35 minutes at normal pressure and temperature, and spread to cool until the temperature drops to 35°C.

[0041] (2) Ganoderma lucidum fruiting bodies were cleaned and sliced, soaked in alcohol for 2 days, filtered to remove the alcohol, aired at room temperature for 12 hours, and then put in an oven to bake. Adjust the temperature to 53°C and continue baking for 4 hours, then adjust the temperature to 55°C and bake for 2 hours.

[0042] (3) Boil the roasted Ganoderma lucidum with 50 times the mass of water for 60 minutes, filter and centrifuge after boiling, at a centrifugal speed of 4000r / min, for 17 minutes, and concentrate under reduced pressure until the liquid weight is 10 times the weight of Ganoderma lucidum , to obtain the water ext...

Embodiment 3

[0048] A preparation method of Ganoderma lucidum rice wine, comprising the following steps:

[0049] (1) Soak the rice produced in the same year and with a whitening rate ≥ 92% for 49 hours, until the water absorption reaches 29%, cook for 35 minutes at normal pressure and temperature, and cool until the temperature drops to 32°C.

[0050] (2) Ganoderma lucidum fruiting bodies were cleaned and sliced, soaked in alcohol for 2 days, filtered to remove alcohol, aired at room temperature for 11 hours, and then put in an oven to bake. Adjust the temperature to 53°C and continue baking for 4 hours, then adjust the temperature to 55°C and bake for 1 hour.

[0051] (3) Boil the roasted Ganoderma lucidum with 50 times the weight of water for 55 minutes, filter and centrifuge after boiling, the centrifugal speed is 3500r / min, the centrifugation time is 16 minutes, and concentrate under reduced pressure until the liquid weight is 10 times the weight of Ganoderma lucidum , to obtain the ...

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Abstract

The invention relates to a preparation method of Mythic Fungus yellow rice wine, and belongs to the field of domestic fungus processing utilization. The method comprises the following steps: 1, immersing rice, boiling, and spreading for cooling; 2, cleaning Mythic Fungus sporophores, cutting to obtain slices, immersing the slices in alcohol for 1-2d, removing the alcohol, drying, and roasting; 3, adding water to roasted Mythic Fungus, boiling, filtering, and centrifuging to obtain a Mythic Fungus water extraction liquid and Mythic Fungus filter residues; 4, adding the Mythic Fungus water extraction liquid to rice, adding the obtained rice to a cylinder, adding Saccharomyces cerevisiae, and carrying out grain-containing sealing; 5, pressing to obtain wine, and ageing; 6, adding a chitosan and Mythic Fungus filter residue mixed clarificant, and clarifying; and 7, packaging. The method has the advantages of low destroy to anti-oxidation substances in the Mythic Fungus yellow rice wine, simple process and low cost; and the obtained yellow rice wine has the characteristics of golden and transparent bright appearance, coordinating wine body, moderate sour-sweet taste, and high nutrition efficacies.

Description

Technical field: [0001] The invention relates to the field of rice wine processing and preparation, in particular to a method for preparing rice wine added with ganoderma lucidum. Background technique: [0002] my country is the first country in the world to brew wine, and rice wine is the earliest wine in Chinese history. According to textual research, rice wine has a history of more than 3,000 years in my country. It is also known as the world's three ancient wines along with wine and beer. Rice wine is not simply a drink, it is a symbol of culture. [0003] The national standard of rice wine (GB / T 13662-2000) defines rice wine as: rice, millet, corn, wheat, etc. Made wine. Yellow rice wine is a very nutritious health drink, but yellow rice wine has not become a consumption trend in the market like white wine and beer, and its annual output is far lower than white wine and beer. And for a long time, although rice wine is the alcoholic beverage with the longest history i...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12G3/02C12H1/056C12H1/052C12R1/865
CPCC12G3/02C12H1/0416C12H1/0424
Inventor 蔡军峰
Owner 苏州葛家坞生物科技有限公司
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