A tremella vinegar fermented by fresh tremella and containing tremella wolfberry pulp and a preparation method thereof
A technology of fresh white fungus and wolfberry fruit, which is applied in the field of food processing, can solve the problems of undiscovered health vinegar, single form, and inability to meet consumers' demands for novel and diverse products, and achieve more colorful appearance, simple method, and rich taste Effect
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Embodiment 1
[0020] Weigh 25g of fresh white fungus, add 1000mL of water, pulverize and beat to make white fungus pulp, heat to boil, and keep boiling slightly for 30 minutes, after the temperature is cooled to 50°C, add 1.5g of pectinase, stir evenly, enzymolyze 90°C at 50°C minute. Then the temperature was raised to 60° C., 1.5 g of glucoamylase was added, and the enzyme was hydrolyzed at 60° C. for 60 minutes. Add white granulated sugar to adjust the sugar content to 14%, autoclave the white fungus paste at 121°C for 21 minutes, and cool it for later use.
[0021] Weigh 1.0g of white wine yeast, add it to 10mL of sterilized 2% sugar water, keep it warm at 37°C for 30 minutes, add all the activated yeast into the sterilized white fungus slurry, stir evenly, seal it, and store it in a 30°C Fermentation in the incubator, when the sugar content is reduced by 5%, the fermentation is stopped, and the fermentation of Tremella wine with an alcohol content of 5% is obtained. And adjust the tem...
Embodiment 2
[0027] Weigh 25g of fresh white fungus, add 875mL of water, pulverize and beat to make white fungus pulp, heat to boil, and keep boiling slightly for 30 minutes, after the temperature is cooled to 50°C, add 1.5g of pectinase, stir evenly, enzymolyze 90°C at 50°C minute. Raise the temperature to 60°C, add 1.5g glucoamylase, and perform enzymatic hydrolysis for 60 minutes. White granulated sugar adjusts the white fungus liquid sugar content to 14%, the white fungus liquid is autoclaved, 121 ℃, sterilized for 21 minutes, cools for later use.
[0028] Weigh 1.0g of white wine yeast, add it to 10mL of sterilized 2% sugar water, keep it warm at 37°C for 30 minutes, add all the activated yeast into the sterilized white fungus slurry, stir evenly, seal it, and store it in a 30°C Ferment in the incubator, when the sugar content is reduced by 5%, stop the fermentation. Adjust the temperature to 85°C and keep it for 15 minutes to obtain white fungus wine for later use.
[0029] Use ci...
Embodiment 3
[0034] Weigh 25g of fresh white fungus, add 1125mL of water, pulverize and beat to make white fungus pulp, heat to boil, and keep boiling slightly for 30 minutes. After the temperature is cooled to 50°C, add 1.5g of pectinase, stir evenly, and enzymolyze 90°C at 60°C. minute. Then the temperature was raised to 60° C., 1.5 g of glucoamylase was added, and the enzyme was hydrolyzed for 60 minutes. The tremella solution after enzymatic hydrolysis was autoclaved at 121°C for 21 minutes, and cooled for later use.
[0035] Weigh 1.0g of white wine yeast, add it to 10mL of sterilized 2% sugar water, keep it warm at 37°C for 30 minutes, add all the activated yeast into the sterilized white fungus slurry, stir evenly, seal it, and store it in a 30°C Ferment in the incubator, when the sugar content is reduced by 5%, stop the fermentation. And adjust the temperature to 85°C and keep it for 15 minutes to obtain white fungus wine for later use.
[0036] Use citric acid solution to adjus...
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