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Russula vinosa lindblad wine

A technique for red spondylus wine and rhodobacter, which is applied to the preparation of alcoholic beverages, etc., can solve the problems of less deep-processed products of rhododendron and low utilization rate of effective active substances of rhododendron, so as to improve the effective utilization rate and increase the Route of use, effect of low alcohol concentration

Inactive Publication Date: 2017-09-12
广西浦北龙升红椎菌有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] The purpose of the present invention is to propose a red vertebral fungus wine and a preparation method thereof, so as to solve the problems in the above-mentioned prior art that there are few deep-processed products of red vertebral fungus and the low utilization rate of effective active substances of red vertebral fungus

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0020] A red cone wine, comprising the following raw materials: 60 parts of no-cleaning red cone, 10 parts of yeast powder, 500 parts of honey, and 100 parts of water. The sugar content of described honey is 20%.

[0021] The no-cleaning Rhodochromycetes are obtained through the following method: when the weather does not rain for three consecutive days and the sun is out, select and pick fresh Rhodochromycetes with a canopy diameter of 5 cm, and cut off the roots of the picked Rhodochromycetes , and then use a damp cloth to wipe the surface of the entire Rhodobacteria more than two times, and remove sand and dust. Put the pruned and cleaned red vertebral fungus sideways on the baking sieve, put them in a ventilated place to dry, and then put them in a temperature-controlled oven for baking and dehumidification. There are different layers in the oven; the rhodochromycetes with the highest water content are placed on the highest layer, and those with the lowest water content a...

Embodiment 2

[0024] A red vertebral wine, comprising the following raw materials: 120 parts of no-cleaning red vertebral bacteria, 20 parts of yeast powder, 1000 parts of honey, and 200 parts of water. The sugar content of described honey is 30%.

[0025] The no-cleaning Rhodochromycetes are obtained through the following method: when the weather does not rain for three consecutive days and the sun is out, select and pick fresh Rhodochromycetes with a canopy diameter of 5 cm, and cut off the roots of the picked Rhodochromycetes , and then use a damp cloth to wipe the surface of the entire Rhodobacteria more than two times, and remove sand and dust. Put the pruned and cleaned red vertebral fungus sideways on the baking sieve, put them in a ventilated place to dry, and then put them in a temperature-controlled oven for baking and dehumidification. There are different layers in the furnace; the rhodochromycetes with the highest water content are placed on the highest layer, and those with th...

Embodiment 3

[0028] A red cone wine, comprising the following raw materials: 90 parts of no-cleaning red cone, 15 parts of yeast powder, 750 parts of honey, and 150 parts of water. The sugar content of described honey is 25%.

[0029] The no-cleaning Rhodochromycetes are obtained through the following method: when the weather does not rain for three consecutive days and the sun is out, select and pick fresh Rhodochromycetes with a canopy diameter of 5 cm, and cut off the roots of the picked Rhodochromycetes , and then use a damp cloth to wipe the surface of the entire Rhodobacteria more than two times, and remove sand and dust. Put the pruned and cleaned red vertebral fungus sideways on the baking sieve, put them in a ventilated place to dry, and then put them in a temperature-controlled oven for baking and dehumidification. There are different layers in the oven; the rhodochromycetes with the highest water content are placed on the highest layer, and those with the lowest water content a...

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PUM

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Abstract

The invention discloses russula vinosa Lindblad wine. The russula vinosa lindblad wine is prepared from a raw material of no-wash russula vinosa lindblad, the no-wash russula vinosa lindblad is smashed into powder, yeast powder and honey are added, then the no-wash russula vinosa lindblad is put into a fermenting tank to be fermented, the no-wash russula vinosa lindblad is put into a wine storage tank to be secondarily fermented after being fermented for one year, fermented articles are put into a crock to be sealed and stored for six months after secondary fermentation, the wine is taken out and put into a glass container after six months, dry no-wash russula vinosa lindblad is added to be soaked, and the wine can be drunk after one month. The russula vinosa lindblad wine has a mellow wine body, not only has wine fragrance, but also keeps effects and nutritional value of the russula vinosa lindblad, and is low wine suitable for drinking.

Description

technical field [0001] The invention relates to the technical field of rhodochromycetes, in particular to a kind of rhododendron wine and a preparation method thereof. Background technique [0002] Russula, also known as russula, is a pure natural edible fungus that grows naturally in the soil humus layer of red vertebrae forest under the specific climate conditions of high temperature and high humidity. Rhodochromycetes are mainly distributed in deep mountain mixed forests in Fujian, Guangxi, Sichuan, Shaanxi, Yunnan, Henan, etc. It is a very precious and rare pure natural wild fungus. Health benefits such as aging are favored by consumers at home and abroad, and are sold well in Fujian, Guangdong and other provinces, as well as Japan, Southeast Asian countries, Hong Kong, Macao and Taiwan, and the market sales price has been rising year after year. At present, most of the red vertebrae are picked by the villagers, washed, dried, and then directly sealed and packaged for s...

Claims

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Application Information

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IPC IPC(8): C12G3/02
CPCC12G3/02
Inventor 陈能波
Owner 广西浦北龙升红椎菌有限公司
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