Looking for breakthrough ideas for innovation challenges? Try Patsnap Eureka!

Thelephora ganbajun Zang distilled liquor and preparation process thereof

A production process and drying bacteria technology, which is applied in the field of wine making, can solve the problems of poor taste of wine, and achieve the effect of improving taste, ensuring quality and safety, and rich nutrition

Pending Publication Date: 2022-03-18
柏晓燕
View PDF5 Cites 0 Cited by
  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] The traditional usage of dried mushrooms is to eat dried mushrooms as food, although in the prior art, dried dried mushrooms are also used to make dried dried mushrooms, but the taste of the wine made by this production process is relatively poor

Method used

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
View more

Image

Smart Image Click on the blue labels to locate them in the text.
Viewing Examples
Smart Image
  • Thelephora ganbajun Zang distilled liquor and preparation process thereof
  • Thelephora ganbajun Zang distilled liquor and preparation process thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0027] In order to solve the problems existing in the existing Ganba bacteria brewed wine, the embodiment of the present invention provides a production process of Ganba bacteria distilled wine, which includes the following steps:

[0028] 1. Production of base liquor: blend the solid-state liquor base liquor into a base liquor with an alcohol content of 50% vol;

[0029] 2. Soaking: Soak the cleaned and dried dried bacteria in the base wine prepared above for 15 days to form a soaking solution containing dried bacteria. The mass ratio of dried bacteria to base wine is 1:100;

[0030] 3. Distillation: After soaking, put the soaking liquid (including soaked dried bacteria) into the still for distillation. The feeding should be uniform around, so that the speed of steaming in the whole still can be kept consistent, and dead ends can be prevented. Gassing, so as not to affect the yield and quality of the wine; after the feeding is completed, cover the lid of the still, and carefu...

Embodiment 2

[0036] The production process of Ganba bacteria distilled wine, the process flow chart is as follows figure 1 shown, including the following steps:

[0037] 1. Production of base wine: blending the solid-liquid method liquor base liquor and the solid-state method liquor base liquor at a mass ratio of 2:1 to make a base liquor with an alcohol content of 70% vol;

[0038] 2. Soaking: Soak the cleaned and dried dried bacteria in the base wine prepared above for 200 days to form a soaking solution containing dried bacteria. The mass ratio of dried bacteria to base wine is 2:100;

[0039] 3. Distillation: After soaking, put the soaking liquid into the distiller for distillation. The feeding should be uniform all around, so as to keep the speed of steaming in the whole distiller consistent, prevent dead ends, no gas, and avoid affecting the yield of alcohol The quality of the wine; after the feeding is completed, cover the lid of the distiller, and carefully observe whether there i...

Embodiment 3

[0045] The manufacturing process of Ganba bacteria distilled liquor comprises the following steps:

[0046] 1. Production of the base liquor: blend the solid-liquid method liquor base liquor into a base liquor with an alcohol content of 80% vol;

[0047] 2. Soaking: Soak the cleaned and dried dried bacteria in the base wine prepared above for 365 days to form a soaking solution containing dried bacteria. The mass ratio of dried bacteria to base wine is 3:100;

[0048] 3. Distillation: After soaking, put the soaking liquid into the distiller for distillation. The feeding should be uniform all around, so as to keep the speed of steaming in the whole distiller consistent, prevent dead ends, no gas, and avoid affecting the yield of alcohol The quality of the wine; after the feeding is completed, cover the lid of the distiller, and carefully observe whether there is air leakage around the distiller, the trachea, the sealing ring, etc.;

[0049] Start distillation after checking th...

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

PUM

No PUM Login to View More

Abstract

The invention provides thelephora ganbajun Zang distilled liquor and a making process thereof, and belongs to the technical field of wine brewing.The making process of the thelephora ganbajun Zang distilled liquor comprises the following steps that cleaned thelephora ganbajun Zang is soaked in base liquor for 15-365 days, and soaking liquid containing thelephora ganbajun Zang is formed; and distilling the soak solution, controlling the temperature of the obtained wine to be less than or equal to 25 DEG C during distillation, and keeping the distilled wine with the alcoholic strength of 30-65% vol. According to the preparation process, the thelephora ganbajun Zang is distilled after being soaked, so that the taste of the wine can be improved, most effective components in the thelephora ganbajun Zang are reserved, and the nutrition is rich.

Description

technical field [0001] The invention belongs to the technical field of brewing, and in particular relates to a production process of distilled wine made of dried mushrooms. In addition, the invention also relates to distilled wine made of dried mushrooms. Background technique [0002] Ganba fungus is a rare wild edible fungus unique to Yunnan Province. It mainly grows in subtropical Yunnan pine forests or mixed coniferous and broad-leaved forests. It is a narrowly distributed edible higher fungus, and the Yuxi area in central Yunnan is the best. [0003] Compared with other edible fungi, dried mushrooms are not only rich in nutrition and unique in flavor, but also have preventive effects on many lesions and cancers. Dried bacteria contain a large amount of nutrients, such as amino acids, proteins, mineral elements, vitamins, etc., and contain a variety of amino acids that cannot be synthesized in the human body, thiamine and small molecular peptides, etc., which have high nu...

Claims

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

Application Information

Patent Timeline
no application Login to View More
Patent Type & Authority Applications(China)
IPC IPC(8): C12H6/02C12G3/04C12G3/055C12H1/22
CPCC12H6/02C12G3/04C12H1/22
Inventor 柏晓燕冯颜忠肖文平
Owner 柏晓燕
Who we serve
  • R&D Engineer
  • R&D Manager
  • IP Professional
Why Patsnap Eureka
  • Industry Leading Data Capabilities
  • Powerful AI technology
  • Patent DNA Extraction
Social media
Patsnap Eureka Blog
Learn More
PatSnap group products

Browse by: Latest US Patents, China's latest patents, Technical Efficacy Thesaurus, Application Domain, Technology Topic, Popular Technical Reports.

© 2024 PatSnap. All rights reserved.Legal|Privacy policy|Modern Slavery Act Transparency Statement|Sitemap|About US| Contact US: help@patsnap.com