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Preparation method of white peach and phellinus igniarius wine

A technology for white peach and rice wine, applied in the field of brewing, can solve the problems of backward production technology and low brewing level

Pending Publication Date: 2021-06-04
YANGTZE NORMAL UNIVERSITY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] In view of the above-mentioned deficiencies in the prior art, the purpose of the present invention is to solve the problems of backward production technology and low brewing level of existing white peach fruit wine, and to provide a preparation method of white peach mulberry wine

Method used

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  • Preparation method of white peach and phellinus igniarius wine
  • Preparation method of white peach and phellinus igniarius wine

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0027] see figure 1 , a preparation method of white peach mulberry wine, comprising the steps of:

[0028] S1. Preparation of Phellinus Polysaccharide Concentrate: Prepare Phellinus mycelia by liquid culture method, filter the Phellinus mycelia, dry in vacuum at 60°C, crush the dried mycelia and pass through a 200-mesh sieve to feed water Add distilled water at a ratio of 1:20, extract in a 400W ultrasonic cell pulverizer for 35min, and filter. After repeated extraction once, the two supernatants were combined, evaporated and concentrated under reduced pressure in a rotary evaporator (59±2°C) until the polysaccharide concentration was 8.5g / L, which was the polysaccharide extract of Phellinus luteum, and stored at 4°C .

[0029] Among them, the liquid culture method to prepare the Phellinus mycelia operation process is: take peeled potatoes 200g, glucose 20g, water 1000ml, boil for 20min ~ 30min, filter with double gauze, filtrate constant volume to 1000ml, adjust the initial...

Embodiment 2

[0036] A preparation method of white peach mulberry wine, comprising the steps of:

[0037] S1, preparation of Phellinus polysaccharide concentrate: prepare Phellinus mycelium by liquid culture method (the preparation method of Phellinus mycelia is the same as Example 1), filter Phellinus mycelium, vacuum dry at 60°C, After crushing the dried mycelia, pass through a 200-mesh sieve, add distilled water at a material-to-water ratio of 1:20, extract in a 400W ultrasonic cell pulverizer for 35 minutes, and filter. After repeated extraction once, the two supernatants were combined, evaporated and concentrated under reduced pressure in a rotary evaporator (59±2°C) until the polysaccharide concentration was 8.5g / L, which was the polysaccharide extract of Phellinus luteum, and stored at 4°C .

[0038] Preparation of white peach juice: select ripe, disease-free, and non-rotten fresh white peaches, wash and drain them, remove the pits and squeeze the juice with a juicer, add pectinase ...

Embodiment 3

[0044] A preparation method of white peach mulberry wine, comprising the steps of:

[0045] S1, preparation of Phellinus polysaccharide concentrate: prepare Phellinus mycelium by liquid culture method (the preparation method of Phellinus mycelia is the same as Example 1), filter Phellinus mycelium, vacuum dry at 60°C, After crushing the dried mycelia, pass through a 200-mesh sieve, add distilled water at a material-to-water ratio of 1:20, extract in a 400W ultrasonic cell pulverizer for 35 minutes, and filter. After repeated extraction once, the two supernatants were combined, evaporated and concentrated under reduced pressure in a rotary evaporator (59±2°C) until the polysaccharide concentration was 8.5g / L, which was the polysaccharide extract of Phellinus luteum, and stored at 4°C .

[0046] Preparation of white peach juice: select ripe, disease-free, and non-rotten fresh white peaches, wash and drain them, remove the pits and squeeze the juice with a juicer, add pectinase ...

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Abstract

The invention discloses a preparation method of white peach and phellinus igniarius wine. The preparation method specifically comprises the following steps: firstly, preparing a phellinus igniarius polysaccharide concentrated solution and white peach juice respectively, adding the phellinus igniarius polysaccharide concentrated solution to the white peach juice, regulating the concentration, initial sugar degree and pH value of phellinus igniarius polysaccharide in the white peach juice, then performing sterilizing, activating a saccharomycetes strain, inoculating the saccharomycetes strain to the white peach juice, and performing fermenting, aging, blending, filtering and sterilizing to obtain the white peach and phellinus igniarius wine. The key technical condition problems of initial sugar degree of the white peach fruit juice, initial pH of a brewing culture medium for the phellinus igniarius polysaccharide and white peach fruit wine, brewing temperature, yeast inoculation amount and brewing time and the like in the white peach fruit wine brewing process are solved, the brewing technical level of the white peach fruit wine is improved, and a new way is developed for deep processing of white peaches.

Description

technical field [0001] The invention relates to the technical field of wine making, in particular to a preparation method of white peach mulberry wine. Background technique [0002] Peach belongs to the genus Prunus in the family Rosaceae and is native to my country. It has a cultivation history of 4,000 years and has a wide cultivation area. my country's peach cultivation area accounts for more than 50% of the world's total cultivation area, with an annual output of more than 20 million tons. There are many varieties of peaches, and the quality of different varieties varies greatly. The main varieties are white (flesh) peaches, yellow (flesh) peaches, nectarines and flat peaches, with more than 1,000 varieties. The main components of white peaches are sugars, organic acids, proteins, vitamins and mineral elements. It has the functions of invigorating qi and nourishing blood, nourishing yin and promoting body fluid, relieving cough and sterilizing bacteria. [0003] Due t...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12G3/024C12G3/026C12G3/04C12N1/14C12R1/865C12R1/645
CPCC12G3/024C12G3/026C12G3/04C12N1/14
Inventor 陈今朝李应强梁姗鲜文杰冉景盛周力谢兴旺
Owner YANGTZE NORMAL UNIVERSITY
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