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Fermentation type inonotus obliquus wine and preparation method thereof

A fermented, birch technology, applied in the field of beverages, can solve the problems of low overall utilization rate, complex components, and ineffective utilization of white matsutake mushrooms, and achieve the effects of improving intestinal function, simple process, and improving human immunity.

Inactive Publication Date: 2016-08-17
陕西普素生物科技有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0011] At present, the use of white matsutake generally uses its extract, which generally has two methods: water immersion extraction and alcohol extraction. For example, the application number is 200710072197. Alcohol is used for extraction, but in the above method, only the components soluble in water or alcohol can be extracted, other components in the white matsutake can not be effectively utilized, the overall utilization rate is low, and many other precious Chinese medicinal materials need to be added to the existing formula , complex composition

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0033] A fermented chaga wine is composed of glutinous rice, chaga, licorice and matsutake, and the mass ratio is 220:80:0.5:28.

[0034] The preparation process of this chaga wine is as follows:

[0035] (1) Glutinous rice pretreatment and chaga, licorice, matsutake pretreatment;

[0036] (2) Expanded culture of yeast;

[0037] (3) Fermentation: Inoculate the expanded yeast into glutinous rice, control the fermentation temperature at 30-42°C, and ferment for 24-35 hours, then add other raw materials into the fermentation liquid, continue to ferment for 36-48 hours, and the fermentation temperature is 30 -42, ferment for 20-30 days to obtain the fermentation product;

[0038] (4) Product post-processing.

[0039] The pretreatment of glutinous rice in step (1) is to soak the glutinous rice with full grains, no moths, and mildew at room temperature for 12 hours, remove the glutinous rice, steam for 5-10 minutes, and cool to 32°C;

[0040] The pretreatment of chaga, licorice,...

Embodiment 2

[0044] A fermented chaga wine is composed of glutinous rice, chaga, licorice and matsutake in a mass ratio of 270:110:2:33.

[0045] The preparation process of this chaga wine is as follows:

[0046] (1) Glutinous rice pretreatment and chaga, licorice, matsutake pretreatment;

[0047] (2) Expanded culture of yeast;

[0048] (3) Fermentation: Inoculate the expanded yeast into glutinous rice, control the fermentation temperature at 30-42°C, and ferment for 24-35 hours, then add other raw materials into the fermentation liquid, continue to ferment for 36-48 hours, and the fermentation temperature is 30 -42, ferment for 20-30 days to obtain the fermentation product;

[0049] (4) Product post-processing.

[0050] The pretreatment of the glutinous rice in the step (1) is to soak the glutinous rice with full grains, no moths, and mildew at room temperature for 12 hours, remove the glutinous rice, steam it for 5-10 minutes, and cool it to 32°C;

[0051] The pretreatment of chaga, ...

Embodiment 3

[0055] A fermented chaga wine is composed of glutinous rice, chaga, licorice and matsutake, and the mass ratio is 230:90:0.8:29.

[0056] The preparation process of this chaga wine is as follows:

[0057] (1) Glutinous rice pretreatment and chaga, licorice, matsutake pretreatment;

[0058] (2) Expanded culture of yeast;

[0059](3) Fermentation: Inoculate the expanded yeast into glutinous rice, control the fermentation temperature at 30-42°C, and ferment for 24-35 hours, then add other raw materials into the fermentation liquid, continue to ferment for 36-48 hours, and the fermentation temperature is 30 -42, ferment for 20-30 days to obtain the fermentation product;

[0060] (4) Product post-processing.

[0061] The pretreatment of glutinous rice in step (1) is to soak the glutinous rice with full grains, no moths, and mildew at room temperature for 12 hours, remove the glutinous rice, steam for 5-10 minutes, and cool to 32°C;

[0062] The pretreatment of chaga, licorice, ...

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Abstract

A fermented chaga wine and a preparation method thereof relate to the beverage field, in particular to a fermented chaga wine and a preparation method thereof. Aiming at the shortcoming of low utilization rate of Chaga, a fermented Chaga wine with high utilization rate of Chaga, simple formula, easy absorption by human body, improvement of human immunity and intestinal function and its preparation method are provided. The fermented chaga wine is composed of glutinous rice, chaga, licorice and pine buds, and its mass ratio is glutinous rice: chaga: licorice: pine buds=220‑270:80‑110:0.5‑2:28‑33. The present invention adopts Chaga antler and glutinous rice, licorice, and pine buds to be fermented in a certain proportion, which is easy for human body to absorb, can improve human body immunity, improves intestinal function at the same time, and has a strong synergistic effect; adopts the fermentation method, so that the nutritional components in the formula can be completely retained , fully utilized; the fermentation process is simple, and the preparation process and products do not have any additions.

Description

technical field [0001] The invention relates to the field of beverages, in particular to a fermented chaga wine and a preparation method thereof. Background technique [0002] With the development of the economy and the continuous improvement of living standards, people's requirements for nutritious and healthy food are increasing day by day. Fermented wine is getting more and more attention. [0003] At present, fermented wine on the market in my country mainly uses the action of yeast to ferment starch and sugar-containing substances to produce alcohol and rich nutrients. Drinking in moderation is good for your health. It has a naturally fermented aroma on the palate. Due to the rapid development of society, the accelerated pace of life and fierce social competition, people want to add a lot of nutrients to combat this situation. Therefore, excessive intake of high-calorie and high-energy substances will cause the gastrointestinal function to overload and "run", making ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12G3/02A61K36/899A61P37/02A61P1/14
CPCC12G3/02A61K36/06A61K36/07A61K36/484A61K36/899
Inventor 程广红吴永辉
Owner 陕西普素生物科技有限公司
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