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A kind of truffle wine and its preparation process

A technology for preparing wine and dew wine, which is applied in the field of truffle wine and its preparation technology, which can solve the problems of light smell, poor taste of truffle wine, and inability to improve the taste and taste of wine, so as to achieve mellow taste, good taste of base wine, and brewing short cycle effect

Active Publication Date: 2021-07-20
AMOY FOOD LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

On the one hand, only using grain to make wine can no longer improve the requirements for wine taste and taste. On the other hand, most of the existing truffle wines use truffles soaked in white wine to extract nutrients. The truffle wine obtained by this method has poor taste and light smell.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0028] A preparation process for truffle wine, comprising the following steps:

[0029] S1. Preparation of base wine: the wheat germ is puffed and crushed, followed by enzymatic hydrolysis, koji making and fermentation to prepare the base wine;

[0030] S2. Extracting the active ingredients of truffles: slice the truffles and immerse them in 52% vol white wine for 30 hours at 1.5 atm and 13°C. The white wine just covers the surface of the truffles. After soaking, filter to obtain the white wine containing truffle extracts;

[0031] S3, blending: add 30g of S2-made white wine containing truffle extract to each liter of base wine and stir evenly;

[0032] S4, aging: pour the product obtained in S3 into an earthen jar and store and age for 4 months;

[0033] S5, filling.

[0034] The concrete operation of preparing base wine is as follows:

[0035] The first step, puffing: the wheat germ is washed and dried to a moisture content of 12%, and then the 2 , Expanded at a temperat...

Embodiment 2

[0040] A preparation process for truffle wine, comprising the following steps:

[0041] S1. Preparation of base wine: the wheat germ is puffed and crushed, followed by enzymatic hydrolysis, koji making and fermentation to prepare the base wine;

[0042] S2. Extract the active ingredients of truffles: slice the truffles and immerse them in 70% vol white wine for 36 hours at 1.2 atm and 10°C, the white wine just submerges the surface of the truffles, and filter to obtain the white wine containing truffle extract after soaking;

[0043] S3, blending: add 50g of S2-made white wine containing truffle extract to each liter of base wine and stir evenly;

[0044] S4, aging: pour the product obtained in S3 into an earthen jar and store and age for 4 months;

[0045] S5, filling.

[0046] The concrete operation of preparing base wine is as follows:

[0047]The first step, puffing: the wheat germ is washed and dried to a water content of 15%, and then the 2 , Expanded at a temperatur...

Embodiment 3

[0052] A preparation process for truffle wine, comprising the following steps:

[0053] S1. Preparation of base wine: the wheat germ is puffed and crushed, followed by enzymatic hydrolysis, koji making and fermentation to prepare the base wine;

[0054] S2. Extract the active ingredients of truffles: slice the truffles and immerse them in 60% vol white wine for 34 hours at 1 atm at a temperature of 15°C. The white wine just covers the surface of the truffles. After soaking, filter to obtain the white wine containing truffle extracts;

[0055] S3, blending: add 50g of S2-made white wine containing truffle extract to each liter of base wine and stir evenly;

[0056] S4, aging: pour the product obtained in S3 into an earthen jar and store and age for 3.5 months;

[0057] S5, filling.

[0058] The concrete operation of preparing base wine is as follows:

[0059] The first step, puffing: the wheat germ is washed and dried to a moisture content of 14%, and then dried under a pres...

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Abstract

The present invention proposes a preparation process of truffle wine, which includes the following operations: preparing base wine: puffing wheat germ, crushing it, enzymatic hydrolysis, koji making, and fermentation to obtain base wine; extracting active ingredients of truffles: truffle slices Then immerse in 52%-70%vol white wine at 1-1.5atm and temperature 10-15°C for at least 24h, the white wine just submerged the surface of the truffle, after soaking, filter to get the white wine containing truffle extract; blending: to each Add 30‑50g of the prepared white wine containing truffle extract to 1 liter of base wine and stir evenly; Aging: Pour the product from the previous step into a ceramic jar for storage and aging for more than 3 months. Compared with the existing technology, the truffle wine prepared according to the above preparation process has almost all the nutrients of wheat germ and truffle, and contains the fragrance of wheat germ and the unique fragrance of truffle. High nutritional value.

Description

technical field [0001] The invention belongs to the technical field of liquor brewing, in particular to a truffle wine and a preparation process thereof. Background technique [0002] 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 fatty acids, multivitamins, zinc, manganese, iron, calcium, phosphorus, selenium and other essential trace elements, as well as sphingolipids, brain A large number of metabolites such as glycosides, ceramides, triterpenes, androsterone, adenosine, truffle acid, sterols, truffle polysaccharides, truffle polypeptides, etc., have extremely high nutritional and health value. Androsterone has the remarkable effect of helping yang and regulating endocrine; sphingolipid compounds have obvious activities in preventing senile dementia, atherosclerosis and anti-tumor cytotoxicity; polysaccharides, polypeptides and triterpenes have the functions of en...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): C12G3/055C12G3/021C12R1/125C12R1/69C12R1/865
CPCC12G3/02C12G3/04
Inventor 赵金梁赵发
Owner AMOY FOOD LTD
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