Brewing process of phellinus igniarius health-preserving local wine
A technology of Phellinus linteus and local wine, applied in the field of brewing technology and distilled liquor products, can solve the problems such as the lack of effective application of resources and the inability to fully extract the effective components of Phellinus linteus, which is conducive to the implementation of industrialization, improves the utilization rate of resources, The effect of easy unification of technical specifications
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[0018] Further illustrate by specific embodiment below.
[0019] The brewing process of Phellinus japonica health-preserving soil wine provided by the invention is carried out in the following steps:
[0020] Use wild or artificially cultivated Phellinus fruiting body dry product, first crush it into granules (the granular raw material is conducive to the leaching of active ingredients), and then soak the granular Phellinus fruiting body dry product in pure grain liquor (using pure grain Baijiu is used as an organic solvent for extracting Phellinus active ingredients).
[0021] The ratio of raw materials during soaking is:
[0022] Phellinus fruiting body dry product 150~300g
[0023] Pure grain liquor 50kg.
[0024] Under room temperature higher than 15°C, seal and soak for 15 to 30 days; more than 95% of the active ingredients in the dry product granules of Phellinus Phellinus can be extracted; finally, a conventional liquor distiller is used to process the leachate, Ext...
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