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Mushroom wine and its production tech.

A production process, the technology of mushroom wine, applied in the field of fruit wine and its production process, can solve the problems of inconspicuous improvement and lack of taste, and achieve the effects of increasing disease resistance, preventing cardiovascular and cerebrovascular diseases, and good taste

Inactive Publication Date: 2006-12-20
常现有
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

For many years, liquor and fruit wine still use the taste and nutritional value created by the brand, and the improvement is not obvious; in recent years, new health-preserving wines such as ginseng wine and turtle wine have been recognized by everyone for their nutritional value, but the taste and slightly lacking

Method used

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  • Mushroom wine and its production tech.

Examples

Experimental program
Comparison scheme
Effect test

Embodiment

[0011] Embodiment: Take several kilograms of fresh first-grade shiitake mushrooms, wash and dry them, squeeze the juice in a juicer to obtain mushroom dregs, dry the mushroom dregs in a toaster until there is a burnt aroma, and store the burnt mushroom dregs. When the production of liquor enters the kiln, it is put into the kiln in batches.

[0012] The obtained mushroom stock liquid is put into a vacuum filter to filter, and the clear liquid is obtained. Pour the clear liquid obtained into a wine tank, add an appropriate amount of pectinase to precipitate, seal the wine tank for 30 hours, open the wine tank, carefully remove the floating matter floating on the surface, and pour the clear liquid into another clean wine tank Can. After filtration and flotation, the supernatant is put into a tank, and blended with self-made white wine with mushroom residues to form the final product, the mushroom wine. The blending ratio is preferably 30%-40% of the mushroom juice contained in ...

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PUM

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Abstract

A mushroom wine with health-care function is prepared from fresh pleurotus ostreatus, volvaria volvacea, champigon, etc through washing, dewatering, squeezing to obtain raw juice, roasting the dregs, adding spirit, filtering said raw juice, pouring ink cask, adding pectase for clarifying, filtering, and mixing it with said spirit.

Description

technical field [0001] The present invention belongs to fruit wine and its production process, more specifically to mushroom wine and its production process. Background technique [0002] Nowadays, people have higher and higher requirements for drinks, especially fruit wines, which not only satisfy the taste, but also need to meet the requirements of nutrition, health care, disease prevention and treatment. For many years, liquor and fruit wine still use the taste and nutritional value created by the brand, and the improvement is not obvious; in recent years, new health-preserving wines such as ginseng wine and turtle wine have been recognized by everyone for their nutritional value, but the taste And slightly lacking. [0003] purpose of invention [0004] For this reason, the present invention proposes a kind of mushroom wine with multiple advantages and its production process. Contents of the invention [0005] The present invention is achieved in that various fresh ...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): C12G3/02C12G3/04
Inventor 常现有
Owner 常现有
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