CN102807942A - Preparation method for morchella wine - Google Patents
Preparation method for morchella wine Download PDFInfo
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- CN102807942A CN102807942A CN2011101437178A CN201110143717A CN102807942A CN 102807942 A CN102807942 A CN 102807942A CN 2011101437178 A CN2011101437178 A CN 2011101437178A CN 201110143717 A CN201110143717 A CN 201110143717A CN 102807942 A CN102807942 A CN 102807942A
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- morel
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- wine
- mycelium
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Abstract
The invention provides a preparation method for a morchella wine, relates to a processing method for a health care wine, and particularly to a processing method for a high grade health care wine adopting morchella mycelium as a main raw material. According to the method, per 1 kg of a sorghum wine with an alcoholicity of 55-60 DEG or a corn wine is added with 25 g of morchella mycelium, 20-30 g of russian boschniakia herb, 30-40 g of mythic fungus, 20-30 g of medlar, 20-30 g of common jujube, and 30-40 g of ginseng; the materials are filled into a pottery pot to seal; accelerated ageing is performed for 9-12 months under a condition of a temperature of 8-10 DEG C; and then a supernatant is taken, filtered and filled.
Description
Technical field
What the present invention relates to is a kind of working method of health promoting wine, and specifically a kind of is the working method of the high-class healthy wine of main raw material with the Morchella esculenta (L.) Pers mycelium.
Background technology
Morel is exactly world-famous mountain delicacy offerings from ancient times, occupies first of the world four big wild name bacterium, and be one of the most expensive wild mushroom of price.Morel not only fragrance is unique, and is nutritious, and contains multivitamin and amino acid, is rich in organic germanium especially, the function of have kidney tonifying, establishing-Yang, benefit brain, refreshing oneself; It is cold to cure mainly deficiency of the kidney damage, impotence erectile problem, sexual desire, to dizziness insomnia, stomach inflammation, weakness of the spleen and the stomach, maldigestion, diet are depressed the good curing effect is arranged; Also can give protection against cancer simultaneously, anticancer, preventing cold, the effect of enhancing human immune is medically having significant values.Present morel mainly relies on wild, and output is few, gathers difficulty; The market requirement is very big; Over nearest more than 20 years, the many scientific workers of China have done number of research projects for the cultivation of morel in succession, though the successful report of minority cultivation is arranged; But fruiting is extremely unstable, can't form large-scale production.Because the mycelium of artificial culture morel is relatively easy, and the nutritive ingredient of mycelium and sporophore is very approaching, so can utilize Morchella esculenta (L.) Pers mycelium exploitation morel wine product, realization morel Sustainable utilization of resources.
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Summary of the invention
The objective of the invention is to the wild toadstool inadequate resource, gather difficult present situation, the making method of a kind of low cost, high-quality morel wine is provided.
The objective of the invention is to realize like this: add dried mycelium 25 grams of morel, Herba Cynomorii 20-30 grams, glossy ganoderma 30-40 grams, matrimony vine 20-30 grams, date 20-30 grams, genseng 30-40 grams in per 1 kilogram of 55-60 degree Kaoliang spirit or the corn wine; The native terrine of packing into seals; Under 8-10 ℃ of conditions, urged old 9-12 months; Get supernatant, filtration, can.
The present invention also comprises such characteristic: described morel does mycelial preparation method and is: take by weighing apple 50 grams that soybean sprout 100 restrained, was cut into 5-10 mm thick thin slices; Adding 800 ml waters boiled 30 minutes; Use filtered through gauze; In filtrating, add white sugar 20 grams, peptone 1 gram, potassium primary phosphate 1 gram, sal epsom 0.5 gram, the PH nature, water is settled to 1000 milliliters.Stir, sterilized 30 minutes for 121 ℃, be cooled to 20 ℃, insert thick handle morel As5.382 inclined-plane seed, 15-20 ℃, rotary shaker 150rpm cultivated 7 days.Cultivate to finish the after-filtration fermented liquid and get Morchella esculenta (L.) Pers mycelium, then Morchella esculenta (L.) Pers mycelium is dried to moisturely below 10% under 50-60 ℃ of conditions, promptly get the dried mycelium of morel.
(4), specific embodiments
Carry out the cultivation of Morchella esculenta (L.) Pers mycelium earlier, carry out the preparation of morel wine again.The cultural method of Morchella esculenta (L.) Pers mycelium is: take by weighing apple 50 grams that soybean sprout 100 restrained, was cut into 5-10 mm thick thin slices; Adding 800 ml waters boiled 30 minutes; Use filtered through gauze; In filtrating, add white sugar 20 grams, peptone 1 gram, potassium primary phosphate 1 gram, sal epsom 0.5 gram, the PH nature, water is settled to 1000 milliliters.Stir, sterilized 30 minutes for 121 ℃, be cooled to 20 ℃, insert thick handle morel As5.382 inclined-plane seed, 15 ℃, rotary shaker 150rpm cultivated 7 days.Cultivate to finish the after-filtration fermented liquid and get Morchella esculenta (L.) Pers mycelium, then Morchella esculenta (L.) Pers mycelium is dried to moisturely below 10% under 60 ℃ of conditions, promptly get the dried mycelium of morel.
The preparation method of morel wine is: add dried mycelium 25 grams of matsutake, Herba Cynomorii 25 grams, glossy ganoderma 35 grams, matrimony vine 25 grams, date 25 grams, genseng 35 grams in per 1 kilogram of 55 degree Kaoliang spirit; The native terrine of packing into seals; Under 8-10 ℃ of conditions, urged old 12 months, and got supernatant, filtration, can.
Claims (4)
1. the making method of a morel wine; It is characterized in that: add dried mycelium 25 grams of morel, Herba Cynomorii 20-30 gram, glossy ganoderma 30-40 gram, matrimony vine 20-30 gram, date 20-30 gram, genseng 30-40 gram in per 1 kilogram of 55-60 degree Kaoliang spirit or the corn wine; The native terrine of packing into seals; Under 8-10 ℃ of condition, urged old 9-12 month, and got supernatant, filtration, can.
2. the making method of a kind of morel wine according to claim 1; It is characterized in that: take by weighing apple 50 grams that soybean sprout 100 restrained, was cut into 5-10 mm thick thin slice; Add 800 ml waters and boiled 30 minutes, use filtered through gauze, in filtrating, add white sugar 20 grams, peptone 1 gram, potassium primary phosphate 1 gram, sal epsom 0.5 gram; The PH nature, water is settled to 1000 milliliters.Stir, sterilized 30 minutes for 121 ℃, be cooled to 20 ℃, insert thick handle morel As5.382 inclined-plane seed, 15-20 ℃, rotary shaker 150rpm cultivated 7 days.Cultivate to finish the after-filtration fermented liquid and get Morchella esculenta (L.) Pers mycelium, then Morchella esculenta (L.) Pers mycelium is dried to moisturely below 10% under 50-60 ℃ of condition, promptly get the dried mycelium of morel.
3. the making method of a kind of morel wine according to claim 1 is characterized in that:: used morel is the Morchella esculenta (L.) Pers mycelium that liquid nutrient medium is cultivated.
4. the making method of a kind of morel wine according to claim 1 is characterized in that: raw materials usedly be the dried mycelium of matsutake, Herba Cynomorii, glossy ganoderma, matrimony vine, date, genseng.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2011101437178A CN102807942A (en) | 2011-05-31 | 2011-05-31 | Preparation method for morchella wine |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2011101437178A CN102807942A (en) | 2011-05-31 | 2011-05-31 | Preparation method for morchella wine |
Publications (1)
| Publication Number | Publication Date |
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| CN102807942A true CN102807942A (en) | 2012-12-05 |
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| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN2011101437178A Pending CN102807942A (en) | 2011-05-31 | 2011-05-31 | Preparation method for morchella wine |
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Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104232445A (en) * | 2014-10-11 | 2014-12-24 | 哈尔滨派特纳生物科技开发有限公司 | Method for manufacturing morchella alcoholic drink mixed with fruit juice |
| CN104256574A (en) * | 2014-10-11 | 2015-01-07 | 哈尔滨派特纳生物科技开发有限公司 | Morel chewable tablet and preparation method thereof |
| CN105969633A (en) * | 2016-06-30 | 2016-09-28 | 彭波 | Preparation method of toadstool composite tea vinegar |
| CN106085762A (en) * | 2016-08-20 | 2016-11-09 | 宜昌鹏望生物科技有限公司 | A kind of Morchella esculenta (L.) Pers is combined the brewing method of health preserving wine |
| CN106353432A (en) * | 2016-10-11 | 2017-01-25 | 广东东阳光药业有限公司 | Morchella esculenta wine and method for establishing high-performance liquid phase fingerprint chromatogram thereof |
Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1185336A (en) * | 1996-12-17 | 1998-06-24 | 赵丛玉 | Ginseng health-care wine |
| CN101305792A (en) * | 2007-05-15 | 2008-11-19 | 佟志和 | Toadstool beverage and its preparation method |
| CN101113397B (en) * | 2007-08-08 | 2011-01-26 | 王竹丰 | Morel wine and preparation method thereof |
| CN101121917B (en) * | 2007-08-08 | 2011-01-26 | 王竹丰 | Mountain delicacy Longwang wine and preparation method thereof |
-
2011
- 2011-05-31 CN CN2011101437178A patent/CN102807942A/en active Pending
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1185336A (en) * | 1996-12-17 | 1998-06-24 | 赵丛玉 | Ginseng health-care wine |
| CN101305792A (en) * | 2007-05-15 | 2008-11-19 | 佟志和 | Toadstool beverage and its preparation method |
| CN101113397B (en) * | 2007-08-08 | 2011-01-26 | 王竹丰 | Morel wine and preparation method thereof |
| CN101121917B (en) * | 2007-08-08 | 2011-01-26 | 王竹丰 | Mountain delicacy Longwang wine and preparation method thereof |
Non-Patent Citations (2)
| Title |
|---|
| 杨绍彬等: "羊肚菌菌种营养基质的研究", 《食用菌》, no. 1, 31 December 1998 (1998-12-31) * |
| 王莹等: "粗柄羊肚菌菌丝体液体培养条件的优化", 《食用菌》, no. 6, 31 December 2007 (2007-12-31) * |
Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104232445A (en) * | 2014-10-11 | 2014-12-24 | 哈尔滨派特纳生物科技开发有限公司 | Method for manufacturing morchella alcoholic drink mixed with fruit juice |
| CN104256574A (en) * | 2014-10-11 | 2015-01-07 | 哈尔滨派特纳生物科技开发有限公司 | Morel chewable tablet and preparation method thereof |
| CN105969633A (en) * | 2016-06-30 | 2016-09-28 | 彭波 | Preparation method of toadstool composite tea vinegar |
| CN106085762A (en) * | 2016-08-20 | 2016-11-09 | 宜昌鹏望生物科技有限公司 | A kind of Morchella esculenta (L.) Pers is combined the brewing method of health preserving wine |
| CN106353432A (en) * | 2016-10-11 | 2017-01-25 | 广东东阳光药业有限公司 | Morchella esculenta wine and method for establishing high-performance liquid phase fingerprint chromatogram thereof |
| CN106353432B (en) * | 2016-10-11 | 2019-02-12 | 广东东阳光药业有限公司 | A kind of method for building up of morel wine and its high-efficiency liquid-phase fingerprint |
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Application publication date: 20121205 |