Truffle wine and preparation method thereof

Abstract

The invention discloses a truffle wine and a preparation method of the truffle wine. The truffle wine comprises the following raw materials by weight: 900-1000 parts of base wine, 10-15 parts of blacktruffle, 8-10 parts of silkworm chrysalis, 1-10 parts of cortex acanthopanacis, 0.1-1 part of cultivated ginseng, 0.5-1 part of chrysanthemum, 0.1-0.5 part of Chinese angelica, 0.5-1 part of codonopsis pilosula, 0.5-1 part of schisandra chinensis, 0.3-0.7 part of radix puerariae, 1-3 parts of walnut meat, 0.2-3 parts of ligusticum wallichii, 0.1-0.5 part of honey, and 0.1-0.5 part of rock candy.The truffle wine has no medicinal odor and has an aromatic flavor, has the effects of nourishing yin, tonifying qi, cooling down, refreshing, restoring consciousness and the like, has a sweet aftertaste after being drunk, and makes people feel refreshed. The preparation method of the truffle wine is performed at a low temperature, so that the effective ingredient of the raw material is barely lost, the white spirit and the white wine are taken as the base wine, the rock candy and the honey are used to adjust the flavor, the taste is better, the effect is more obvious, and the nutrient is richer.

Description

technical field [0001] The invention belongs to the technical field of food deep processing, further belongs to the technical field of wine preparation, and specifically relates to a truffle wine and a preparation method thereof. Background technique [0002] Truffle (scientific name: Truffle) is a general term for a kind of fungus, classified as Ascomycota truffle family Western truffle (scientific name: Tuber), there are about 10 different species, usually annual fungi, mostly in the roots of broad-leaved trees centromere growth. Truffles are extremely demanding on the growing environment, and cannot be artificially cultivated, and the output is scarce, which makes it rare and expensive. Therefore, Europeans rank truffles, caviar, and foie gras as the "three delicacies in the world". Studies have shown that black truffles are rich in protein, 18 kinds of amino acids (including 8 kinds of essential amino acids that cannot be synthesized by the human body), unsaturated fat...

AI Technical Summary

Problems solved by technology

[0003] Due to the characteristics of black truffle itself, there are many truffle products on the market, including truffle wine, but most of them are wine soaked with a single truffle raw material. consumer demand

In addition, the existing truffle wine is not only difficult to retain the nutritional content and natural aroma of black truffle, but also fails to use appropriate raw materials to compound it, thus failing to meet consumer demand

[0004] As we all know, most of the common blended wines are made with single white wine and rice wine as the base wine, but this traditional blended wine is not only not suitable for the preparation of truffle wine, but also more suitable for middle-aged and elderly people in taste, but for young people , it is very necessary to develop a truffle wine product with good efficacy, good taste and rich nutrition