Fungus polysaccharide-enriched leucopaxillus giganteus rice wine and processing process thereof

Abstract

The invention discloses fungus polysaccharide-enriched leucopaxillus giganteus rice wine and a processing process thereof and relates to the technical field of rice wine. The rice wine is specificallymade of the following raw materials: millet, long-shaped rice, wheat koji, leucopaxillus giganteus and red yeast rice. A making method of the rice wine comprises steps of material steaming, pre-fermentation, main fermentation, post-fermentation, filter pressing and subpackaging. Due to synergetic actions of the wheat koji, the leucopaxillus giganteus and the red yeast rice, the contents of aminoacids, polypeptides, minerals and the like are increased on the basis of maintaining nutrition of conventional rice wine, functional active substances such as fungus polysaccharide are also provided,and the nutrition and the functions of the rice wine are enhanced.

Description

technical field

[0001] The invention relates to the technical field of rice wine, in particular to a thunder mushroom rice wine rich in fungal polysaccharides and a processing technology thereof. Background technique

[0002] Yellow rice wine is a kind of wine with a long history and cultural background in my country. Because the initial liquor is yellow and bright, the color is bright yellow or amber, clear and transparent, rich in aroma, sweet and delicious, and mellow in flavor, so it is called yellow rice wine. It is rich in sugar, Amino acids, organic acids, esters, glycerin and vitamins, etc., are delicious, low in alcohol, and rich in nutrition. They are known as "liquid cakes". The main technological process of traditional Chinese rice wine brewing is: rice soaking—steaming rice—drying rice—fermentation in vat—opening rake—tank fermentation—decoction—packing. However, the traditional yellow rice wine brewing process is a single koji, the alcoholization and saccharifi...

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