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Production method of cordyceps sinensis fruit wine

The technology of a kind of Cordyceps sinensis and its production method is applied in the production of fruit wine and the field of production of Cordyceps sinensis fruit wine, which can solve the problems of neutral pH of Cordyceps nutrient solution, high sulfur dioxide content, easy loss of color and aroma, etc., so as to avoid the loss of color and aroma , reduced content, good taste effect

Inactive Publication Date: 2017-03-22
青海珠峰冬虫夏草工程技术研究有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] In view of the above problems, the purpose of this invention is to provide a production method of Cordyceps sinensis fruit wine, which solves the problem that seabuckthorn juice in the prior art is easy to lose color, fragrance and flavor in the process of making wine, the pH of the Cordyceps nutrient solution is neutral, it is not easy to ferment, and the traditional fruit wine is not easy to be fermented. The problem of high total sulfur dioxide content

Method used

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  • Production method of cordyceps sinensis fruit wine
  • Production method of cordyceps sinensis fruit wine
  • Production method of cordyceps sinensis fruit wine

Examples

Experimental program
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Effect test

Embodiment 1

[0035] (1) Filtration: Boil after filtering the Cordyceps sinensis nutrient solution (substratum) separated by fermentation of the Cordyceps sinensis bacterium, remove floating objects on the liquid surface, cool to normal temperature, and stand-by;

[0036] (2) Juice extraction: enzymolyze the seabuckthorn juice with HC pectinase, then siphon the supernatant, precipitate and filter, take out the seabuckthorn juice and mix it with the supernatant;

[0037] (3) Mixing: mix the Cordyceps nutrient solution and seabuckthorn juice in a weight ratio of 2:1, and adjust the pH to 3.2;

[0038] (4) Sugar adjustment: adjust the total sugar content to 200g / L;

[0039] (5) Fermentation: expand the culture of yeast, and add FN502 fermentation aid to ferment;

[0040] (6) Sulfur adjustment: After fermenting to residual sugar < 4g / L, pour the tank, quickly separate the wine legs, squeeze the wine legs, distill the wet residue to recover the original brandy, and then add 6% sulfurous acid so...

Embodiment 2

[0052] (1) Filtration: Boil after filtering the Cordyceps sinensis nutrient solution (substratum) isolated after fermentation by the Cordyceps sinensis bacterium, remove floating objects on the liquid surface, cool to normal temperature, and stand-by;

[0053] (2) Juice: the seabuckthorn juice is enzymolyzed with HC pectinase, then the supernatant is sucked by siphon, and the seabuckthorn juice is taken out after sedimentation and pressure filtration and mixed with the supernatant;

[0054] (3) Mixing: mix the Cordyceps nutrient solution and seabuckthorn juice in a weight ratio of 4:1, and adjust the pH to 3.4;

[0055] (4) Sugar adjustment: adjust the total sugar content to 210g / L;

[0056] (5) Fermentation: expand the culture of yeast, and add FN502 fermentation aid to ferment;

[0057] (6) Sulfur adjustment: After fermenting to residual sugar < 4g / L, pour the tank, quickly separate the wine legs, squeeze the wine legs, distill the wet residue to recover the original brandy...

Embodiment 3

[0069] (1) Filtration: Boil after filtering the Cordyceps sinensis nutrient solution (substratum) separated by fermentation of the Cordyceps sinensis bacterium, remove floating objects on the liquid surface, cool to normal temperature, and stand-by;

[0070] (2) Juice extraction: enzymolyze the seabuckthorn juice with HC pectinase, then siphon the supernatant, precipitate and filter, take out the seabuckthorn juice and mix it with the supernatant;

[0071] (3) Mixing: mix the Cordyceps nutrient solution and seabuckthorn juice in a weight ratio of 6:1, and adjust the pH to 3.6;

[0072] (4) Sugar adjustment: adjust the total sugar content to 220g / L;

[0073] (5) Fermentation: expand the culture of yeast, and add FN502 fermentation aid to ferment;

[0074] (6) Sulfur adjustment: After fermenting to residual sugar < 4g / L, pour the tank, quickly separate the wine legs, squeeze the wine legs, distill the wet residue to recover the original brandy, and then add 6% sulfurous acid so...

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Abstract

The invention relates to a production method of cordyceps sinensis fruit wine, and belongs to the technical field of wine processing. The method is applied to production of the cordyceps sinensis fruit wine. The method comprises the steps that a cordyceps sinensis nutrient solution and plateau characteristic berries seabuckthorn are mixed and fermented, seabuckthorn juice is adopted for adjusting the cordyceps sinensis nutrient solution pH value, and the fermentation type cordyceps sinensis fruit wine is obtained through the processes such as sugar adjusting, fermenting, sulfur adjusting, bentonite treatment, wine storing, reversed filling, cold treatment and blending. The defects that in the prior art, the color, fragrance and taste of the cordyceps sinensis fruit in the wine making process are likely to lose, the cordyceps sinensis nutrient solution pH value is too neutral, fermentation is not easy, and the total sulfur dioxide content in traditional fruit wine is too high are overcome, the produced cordyceps sinensis fruit wine is mellow and full in mouth, the wine body is balanced, and the wine is sour, sweet and delicious and has very high nutritional value.

Description

technical field [0001] The invention relates to a production method of fruit wine, in particular to a production method of cordyceps sinensis fruit wine, which belongs to the technical field of wine processing. Background technique [0002] Cordyceps sinensis is a traditional precious nourishing Chinese medicinal material, which is listed as the three major nourishing products together with natural ginseng and deer antler. It has mild medicinal properties and can be eaten all year round. It is suitable for the old, young, sick, weak, and weak. It has wider medicinal value than other types of tonics. The demand at home and abroad is increasing day by day. Environment, production is quite limited. In order to alleviate the contradiction between supply and demand in the market, artificial fermentation products of Cordyceps sinensis are becoming more and more important. Cordyceps sinensis submerged fermentation produces substitutes, which can effectively protect the precious re...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12G3/02C12G3/04C12H1/18C12H1/14
CPCC12G3/02C12G3/04C12H1/14C12H1/18
Inventor 刘勇伟薛鑫王茜王辉王玉花
Owner 青海珠峰冬虫夏草工程技术研究有限公司
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