Physalis pubescens and onion wine and preparation method thereof

A technology of onion wine and mushroom niang, which is applied in the field of guniang onion wine and its preparation, can solve the problems of insufficient utilization of nutrients, short picking period of red mushroom niang, and insufficient flavor of original fruit, etc., to achieve full body, The effect of retaining nutritional value and unique flavor and reducing the possibility of harmful bacteria

Inactive Publication Date: 2017-05-31
林康
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] The picking period of Russula nigrum is short, and its fruit is not easy to store. The market is limited by seasons, and it is difficult for people to taste the fruit of Russula niang all year round.
And the existing processing technology is mainly to process it into preserved fruits, and its nutritional components cannot be fully utilized, and there are shortcomings such as poor fruit mouthfeel and insufficient flavor of the original fruit.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0027] Raw materials: 80kg mushroom, 50kg onion, 20kg honey, 50kg drinking water, 3kg malt-oligosaccharide and 3kg yeast. The yeast is prepared from 99% rice and 1% koji. The preparation method is as follows:

[0028] 1) Yeast preparation:

[0029] Soak the rice in water for 30 minutes, add enough water to submerge the rice by 2cm, steam or cook, spread out and cool, wait until the temperature cools down to room temperature, add distiller’s yeast, mix well with the rice, put it in a fermentation tank and seal it for fermentation for 5 days;

[0030] 2) Preparation of Mushroom and Onion Mixture:

[0031] a. Select mushrooms with good color and full grains, and wash them with clean water on a sieve plate; wash the onions, drain the water, and cut into thin slices;

[0032] c. After mixing the mushroom fruit and onion slices evenly, add honey and drinking water, squeeze it into juice with a juicer, and obtain the mixed liquid of mushroom onion;

[0033] 3) Fermentation:

[0...

Embodiment 2

[0040] Raw materials: 120kg mushroom, 80kg onion, 15kg sucrose, 20kg white granulated sugar, 80kg drinking water, 5kg malt-oligosaccharide and 15kg yeast. The yeast is prepared from 99% rice and 1% koji. The preparation method is as follows :

[0041] 1) Yeast preparation:

[0042] Soak the rice in water for 60 minutes, add enough water to submerge the rice by 3cm, steam or cook, spread out and cool, wait until the temperature cools down to room temperature, add distiller’s yeast, mix well with the rice, put it in a fermentation tank and seal it for fermentation for 10 days;

[0043] 2) Preparation of Mushroom and Onion Mixture:

[0044] a. Select mushrooms with good color and full grains, and wash them with clean water on a sieve plate; wash the onions, drain the water, and cut into thin slices;

[0045] c. Mix the mushroom fruit and onion slices evenly, add sucrose, white granulated sugar and drinking water, and squeeze it into juice with a juicer to obtain the mixed liq...

Embodiment 3

[0053] Raw materials: 100kg mushroom, 60kg onion, 20kg fructose, 10kg glucose, 60kg drinking water, 4kg malt-oligosaccharide and 10kg yeast. The yeast is prepared from 99% rice and 1% koji. The preparation method is as follows:

[0054] 1) Yeast preparation:

[0055] Soak the rice in water for 50 minutes, add enough water to submerge the rice by 2cm, steam or boil, spread out and cool, wait until the temperature cools down to room temperature, add distiller’s yeast, mix well with the rice, put it into a fermentation tank and seal it for fermentation for 8 days;

[0056] 2) Preparation of Mushroom and Onion Mixture:

[0057] a. Select mushrooms with good color and full grains, and wash them with clean water on a sieve plate; wash the onions, drain the water, and cut into thin slices;

[0058]c. After mixing the mushroom fruit and onion slices evenly, add fructose, glucose and drinking water, and squeeze it into juice with a juicer to obtain the mixture of mushroom and onion;...

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PUM

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Abstract

The invention provides physalis pubescens and onion wine and a preparation method thereof and belongs to the technical field of food processing and biological fermentation. The physalis pubescens and onion wine is prepared from the following raw materials in parts by weight: 80 to 120 parts of physalis pubescens, 50 to 80 parts of onion, 20 to 35 parts of carbon source material, 50 to 80 parts of drinking water, 3 to 5 parts of maltose oligosaccharide and 3 to 15 parts of saccharomycetes. The preparation method of the physalis pubescens and onion wine comprises the following steps: firstly, preparing the saccharomycetes; secondly, pressing the physalis pubescens and the onion into a physalis pubescens and onion mixed solution; thirdly, carrying out primary fermentation, after fermentation and aging; finally, sterilizing and canning to obtain a finished product. The physalis pubescens and onion wine disclosed by the invention has the efficacy of maintaining beauty and keeping young, delaying senescence and preventing cardiovascular and cerebrovascular diseases.

Description

technical field [0001] The invention belongs to the technical field of food processing and biological fermentation, and in particular relates to a mushroom onion wine and a preparation method thereof. Background technique [0002] Girl fruit, also known as brocade lantern, Latin scientific name Calyx seu Fructus Physali. It is a perennial herb of the Solanaceae plant, also known as red girl fruit, brocade lantern, medicinal fruit, and has the functions of clearing away heat and detoxifying, antitussive and diuretic. It is a pure natural, high-nutrition green fruit. Fresh golden fruit tastes crisp and has a refreshing and sweet aftertaste. In addition to the nutritional value beneficial to the human body such as amino acids, vitamins, and trace elements contained in ordinary fruits, the fresh fruit of Gu Niang also has certain health care medicinal value. Guniang fruit jam contains a large amount of unsaturated fatty acids such as oleic acid and linoleic acid, so it has hea...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12G3/02A61K36/8962A61P17/00A61P39/06A61P9/00
CPCC12G3/02A61K36/81A61K36/8962
Inventor 林康
Owner 林康
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