Preparation method of dendrobium officinale caulis wine
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A technology of Dendrobium candidum and Dendrobium candidum, which is applied in the field of preparation of Dendrobium candidum wine, can solve the problems of inconspicuous health care effect and poor taste, and achieve the effects of benefiting quality and stability, enriching nutrition and health care functions, and activating good strains
Inactive Publication Date: 2016-12-07
SOUTH CHINA AGRI UNIV
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[0003] In recent years, the health care and medicinal value of Dendrobium candidum has been widely recognized. In April 2016, the National Health and Family Planning Commission issued a letter of solicitation for Dendrobium candidum as a new food raw material. The market demand for Dendrobium candidum is growing rapidly. Dendrobium candidum is used in health care There are more and more products, health wine is one of the main products, but it is generally made of simple brewing, the health care effect is not obvious, the taste is not good, and it is often accompanied by the situation of headache or discomfort after drinking
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Embodiment 1
[0028] a material selection: choose fineness, fresh dendrobium candidum as raw material, wash and cut into small sections;
[0029] b blanching: scalding the cut dendrobium for 1~2min, mixing with water (the weight ratio of material to water is 1:1~1:4);
[0030] Proportion and activation of c starter:
[0031] Proportion of c1 starter: 2 parts of Bacillus coagulans powder, 8 parts of yeast powder, 3 parts of sodium chloride, 10 parts of glucose, 1 part of inulin, 3 parts of polydextrose, 2 parts of shiitake mushroom extract;
[0032] Activation of c2 strains: Put the prepared starter into sterilized saline to activate for 15 minutes to enhance the vitality of the strains;
[0033] d Inoculation: Inoculate the activated starter into the raw material solution at an inoculum size of 0.5%, shake well, and allow the strains to fully mix with the raw materials;
[0034] e Adding sugar: according to the sweetness and taste of Dendrobium wine, add white granulated sugar to adjust t...
Embodiment 2
[0039] Dendrobium candidum wine of the present invention is prepared through the following steps:
[0040] a material selection: choose fineness, fresh dendrobium candidum as raw material, wash and cut into small sections;
[0041] b blanching: scalding the cut dendrobium for 1~2min, mixing with water (the weight ratio of material to water is 1:1~1:4);
[0042] Proportion and activation of c starter:
[0043] The weight ratio of c1 starter: 2 parts of Bacillus coagulans powder, 10 parts of yeast powder, 3 parts of sodium chloride, 15 parts of glucose, 2 parts of inulin, 5 parts of polydextrose, 3 parts of shiitake mushroom extract;
[0044] Activation of c2 strains: Put the prepared starter into sterilized saline to activate for 15 minutes to enhance the vitality of the strains;
[0045] d Inoculation: Inoculate the activated starter into the raw material liquid according to the inoculation amount of 1%, shake well, and let the bacteria and raw materials fully mix;
[0046]...
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Abstract
The invention discloses a preparation method of dendrobium officinale caulis wine. Bacillus coagulans and saccharomycetes are mixed and fermented, wherein the bacillus coagulans is an aerobic bacterium; in a fermentation process, the mildewing of dendrobium officinale caulis and the malignant transformation of flavor substances can be inhibited by consuming oxygen; an experiment verifies that an anti-oxidization substance has good stability in the fermentation process and a storage process; the reservation of original nutrient components is facilitated, and a sufficient C source and N source exist in a fermentation system; the alcohol content of the prepared dendrobium officinale caulis wine is 6 volume percent to 8 volume percent; the prepared dendrobium officinale caulis wine has a coordinated taste, good color and luster and an excellent flavor, and has the characteristics of abundant nutrients, health-care function and the like; an operation process is relatively simple and the wine is not easily infected by infectious microbes; only one time of fermentation is performed and a fermentation period is short; a fermentation byproduct can be used as a raw material of stuffing or is dried by mist spraying to obtain dendrobium officinale caulis powder; the loss of the nutrient components of the obtained product is less and the product does not easily go moldy in a processing process; the product has good quality and an excellent mouth feel, good comprehensive utilization is realized, and the dendrobium officinale caulis wine is suitable for being produced in a factory in a large batch.
Description
technical field [0001] The invention relates to the field of food processing, in particular to a preparation method of Dendrobium candidum wine. Background technique [0002] The main components of Dendrobium candidum are Dendrobium polysaccharides, Dendrobine, Dendrobium phenol, Dendrobium amine, total amino acids, and special phenanthrene and bibenzyl anticancer ingredients. Among them, the polysaccharide content of Dendrobium is very high, which can improve human immunity and memory; quickly restore physical fitness, resist oxidation, anti-aging, promote gastric secretion and help digestion, especially Dendrobium polysaccharide can significantly increase the number of white blood cells in patients, and has a good effect on tumor cells. inhibitory effect. [0003] In recent years, the health care and medicinal value of Dendrobium candidum has been widely recognized. In April 2016, the National Health and Family Planning Commission issued a letter of solicitation for Den...
Claims
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Application Information
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