Morchella esculenta wine and preparation method thereof

A morel and base wine technology, applied in the field of wine brewing, can solve the problems that beneficial substances cannot be melted out well, there are few researches on morel wine, and the unique flavor of morel can not be reflected, so as to improve the gastrointestinal function and flavor Unique, great-tasting effect

Inactive Publication Date: 2017-09-29
四川萌特智慧农业科技有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] So far, there have been few studies on morel wine, most of which are combined preparation methods based on brewing wine, and soaking morel wine has a certain impact on the mouthfeel, local flavor, color and energy efficiency of morel, and cannot It reflects the unique flavor of morel mushrooms and has an immediate effect, and the beneficial substances cannot be melted out well

Method used

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  • Morchella esculenta wine and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0024] A method for preparing morel wine, comprising the following steps: 1) washing, cutting and draining the morel, the size of the cut is about 2cm 3 ;

[0025] 2) Put the morels and distilled water treated in step 1) into the extraction kettle at a material-to-liquid ratio of 1:15, extract at a temperature of 115°C for 28 minutes, condense and precipitate naturally, remove solids and floating substances, and take the supernatant Liquid morel extract;

[0026] 3) In terms of parts by weight, mix 10 parts of morel extract, 60 parts of base wine and honey, and then age for 170 days to obtain morel wine.

Embodiment 2

[0028] A method for preparing morel wine, comprising the following steps: 1) washing, cutting and draining the morel, the size of the cut is about 2cm 3 ;

[0029] 2) Put the hickory chick and distilled water treated in step 1) into the extraction kettle at a material-to-liquid ratio of 1.5:15, extract at a temperature of 120°C for 35 minutes, condense and precipitate naturally, remove solids and floating substances, and take the supernatant Liquid morel extract;

[0030] 3) In parts by weight, mix 15 parts of morel extract, 74 parts of base wine and 3 parts of honey, and then age for 180 days to obtain morel wine.

Embodiment 3

[0032] A method for preparing morel wine, comprising the following steps: 1) washing, cutting and draining the morel, the size of the cut is about 2cm 3 ;

[0033] 2) Put the morels treated in step 1) and distilled water into the extraction kettle at a material-to-liquid ratio of 2:15, extract at a temperature of 125°C for 35 minutes, condense and precipitate naturally, remove solids and floating substances, and take the supernatant Liquid morel extract;

[0034] 3) In parts by weight, mix 20 parts of morel extract, 80 parts of base wine and 5 parts of honey, and then age for 190 days to obtain morel wine.

[0035] The applicant also adopted the same formula as in Example 1-3, and made morel wine by soaking, which was worse than the morel wine made in example 1-3 in mouthfeel and fragrance.

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Abstract

The invention relates to a preparation method of morchella esculenta wine. The preparation method comprises the following steps: 1) pre-treating morchella esculenta; 2) putting the morchella esculenta pre-treated by step 1) and distilled water into an extraction kettle to prepare a morchella esculenta extracting solution; 3) mixing the components in parts by weight: 10 to 20 parts of the morchella esculenta extracting solution, 60 to 80 parts of basic liquor and 1 to 5 parts of honey; ageing for 170d to 190d to obtain the morchella esculenta wine. The morchella esculenta wine prepared by the preparation method provided by the invention has a unique flavor and an excellent good mouthfeel; a product has mellow aroma and lasting fragrance and has the effects of improving intestines and stomach functions, regulating qi and treating pains, invigorating spleen to promote digestion, reinforcing kidney to strengthen yang, resisting fatigue, improving sleeping, resisting oxidization and regulating blood lipid. By adopting the method provided by the invention, the problems that beneficial substances of the morchella esculenta are not easy to dissolve out and the fusion of the beneficial substances of the morchella esculenta and the basic liquor is poor are also solved.

Description

technical field [0001] The invention belongs to the technical field of wine brewing, and in particular relates to morel wine and a preparation method thereof. Background technique [0002] Dew wine is defined in the "National Standards of the People's Republic of China" as: using distilled wine, fermented wine or edible alcohol as the wine base, adding edible or medicinal and edible (or in compliance with relevant regulations) auxiliary materials or food additives, for deployment, Alcoholic beverages that have been blended or reprocessed to alter the style of their original base. Dew wine itself has the irreplaceable characteristics of other wines, colorful and pleasing to the eye, moderate alcohol content, diverse and unique flavors, richer nutrition, and certain health care functions. In recent years, with the improvement of people's living standards, more and more people have begun to pay attention to healthy health food. [0003] So far, there have been few studies on ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12G3/04
CPCC12G3/04
Inventor 龙林张明贵张平文红朱军
Owner 四川萌特智慧农业科技有限公司
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