CN106635634A - Pleurotus citrinopileatus/pomelo wine and preparation method thereof - Google Patents
Pleurotus citrinopileatus/pomelo wine and preparation method thereof Download PDFInfo
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- CN106635634A CN106635634A CN201611136176.5A CN201611136176A CN106635634A CN 106635634 A CN106635634 A CN 106635634A CN 201611136176 A CN201611136176 A CN 201611136176A CN 106635634 A CN106635634 A CN 106635634A
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- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12G—WINE; PREPARATION THEREOF; ALCOHOLIC BEVERAGES; PREPARATION OF ALCOHOLIC BEVERAGES NOT PROVIDED FOR IN SUBCLASSES C12C OR C12H
- C12G3/00—Preparation of other alcoholic beverages
- C12G3/02—Preparation of other alcoholic beverages by fermentation
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Abstract
The invention relates to a preparation method of a Pleurotus citrinopileatus/pomelo wine. The preparation method comprises the following steps: cleaning and crushing Pleurotus citrinopileatus mycelia, adding cellulase, and performing enzymolysis; heating and boiling to perform sterilization; cooling, then adding white granulated sugar, active dry yeast and squeezed pomelo juice, and performing primary fermentation; after the primary fermentation is completed, filtering off precipitates, and performing secondary fermentation; transferring the supernate to a barrel, and ageing; and after the ageing is completed, clarifying to obtain the Pleurotus citrinopileatus/pomelo wine.
Description
Technical field
The present invention relates to a kind of elm mushroom shaddock wine with and preparation method thereof, belong to technical field of biological fermentation.
Background technology
The fructification of elm mushroom (also known as gold oyster mushroom, goldentop mushroom, Jade Emperor mushroom) Shi Bai mushrooms section fungi gold oyster mushroom.Elm mushroom
Delicious flavour, nutritious, containing multiple nutritional components such as proteins,vitamins,and mineralses, wherein amino acid content is particularly rich
Richness, and essential amino acids content is high, category high nutrition, low-calorie diet, long-term consumption is reduced blood pressure, reduces cholesterol level
Function, be the preferable health food of the elderly's cardiovascular patient and obesity patient.Can be used as medicine, control weakness and wither disease (flesh
Wither) and the disease such as dysentery.With strengthening by means of tonics effect.Smell delicate fragrance, free from extraneous odour after fermentation is suitable to wine brewing, and with elm mushroom mycelia
The activated species that obtain of elm mushroom wine prepared by body fermentation and content equivalent to using elm mushroom fructification, and cost compared with
It is low.At present, the domestic patent and document not having with regard to elm mushroom wine.
Shaddock is the ripening fruits of Citrus paradisi Macfadyen, another name:Fragrant goldenrain tree, grapefruit, thunder shaddock, commonplace shaddock, Hu mandarin orange.Shaddock nutrition into
Split pole horn of plenty, mainly comprising the mineral matter element such as shaddock acid, vitamin C, vitamin A and calcium needed by human, phosphorus, magnesium.
The effects such as shaddock has regulating qi-flowing for eliminating phlegm, moistening lung gut purge, invigorating the spleen of enriching blood, beautifying face and moistering lotion, can promote digestion, dispelling fatigue and prevent and treat
Flu.
In consideration of it, elm mushroom mycelium is combined with fruit wine technique, develop a kind of with nutrition and health care work
Elm mushroom grapefruit flavor wine, this develops new product to China edible mushroom, brewing industry, widens market raising economic worth tool
There is far reaching significance.Elm mushroom grapefruit flavor wine, had both remained the nutritive value of elm mushroom and shaddock, and high added value is produced again
Product, enriches market kind, improves product health value and economic worth, the elm that the present invention is brewed using aging process
Yellow mushroom shaddock wine, with unique local flavor and good mouthfeel, embodies the harmony of nature and processing, there is preferably popularization
Prospect.
The content of the invention
The present invention relates to a kind of elm mushroom shaddock wine with and preparation method thereof.Prepare the elm mushroom shaddock wine need Jing it is broken,
Enzymolysis, sterilizing, cooling, main fermentation, after fermentation, eight road master operations of ageing and clarification.Dry elm mushroom mycelium is crushed first,
Be subsequently adding carries out enzymolysis 2 ~ 4 hours equivalent to the water and 0.1% cellulase of 3 ~ 6 times of its quality at 35 DEG C ~ 50 DEG C.Then,
Heating is boiled 10 ~ 20 minutes and is sterilized.After natural cooling, the active dry ferment of dry elm mushroom mycelia weight 0.3% ~ 1% is added
Female and 4 ~ 8 times squeezing grapefruit juices carry out main fermentation.It is 7% ~ 25% that main fermentation carries out total pol in primary fermentation tank, and main fermentation is entered
Temperature is 23 DEG C ~ 30 DEG C in departure date indirect fermentation tank, and pH value is 3 ~ 4, and fermentation carried out the time for 30 ~ 40 days.After main fermentation terminates, will
Filtering fermentation liquor, removes filter residue, into after fermentation process.After fermentation temperature is 18 DEG C ~ 20 DEG C, and fermentation time is 18 ~ 25 days.Send out
After the completion of ferment, upper pure mellow wine is transferred in new bucket carries out ageing, and ageing temperature is 15 DEG C ~ 17 DEG C or so, and the time is about 120
~ 180 days.Because fruit wine typically has a small amount of suspension or precipitation, therefore need to add appropriate fining agent to exist after ageing terminates
Clarify 4 ~ 6 days under normal temperature.
Elm mushroom shaddock wine prepared by the method is light yellow transparent liquid, yellow with elm without obvious suspension and precipitation
Mushroom and the distinctive fragrance of shaddock, taste mellow, free from extraneous odour is nutritious, and alcoholic strength is moderate.
Specific embodiment
Embodiment one：Dry elm mushroom mycelium is broken into into the particle less than 100 mesh, is subsequently adding equivalent to dry elm mushroom
The water that 6 times of mycelia weight and 0.1% cellulase digest 3 hours at 40 DEG C.Then, heating is boiled 10 minutes and is carried out
Sterilizing.After natural cooling, the active dry yeast equivalent to dry elm mushroom mycelia weight 0.5% and 4.5 times of squeezing shaddock are added
Sub- juice carries out main fermentation.Main fermentation starts front first with total pol in white granulated sugar regulation fermentation tank to 20%（Mass fraction）, main fermentation
Period control ph is 3, and temperature is 26 DEG C, and fermentation carried out the time for 35 days.After main fermentation terminates, filtering fermentation liquor is removed
Filter residue, into after fermentation process, after fermentation temperature is 18 DEG C, and fermentation time is 20 days.After the completion of fermentation, upper pure mellow wine is transferred to
In new bucket, in 16 DEG C of ageing 150 days.Then add 1.6ml eggs/100ml wine juices obtained after clarifying 5 days under normal temperature
Elm mushroom shaddock wine is in light yellow transparent liquid, containing elm mushroom and the distinctive fragrance of shaddock, without bad smell.Its alcoholic strength is
5.2%, acidity is 0.33%, and soluble solid is 7.8%, and Vitamin C content is 47mg/L.
Embodiment two：Dry elm mushroom mycelium is broken into into the particle less than 100 mesh, is subsequently adding equivalent to dry elm mushroom
The water that 6 times of mycelia weight and 0.1% cellulase digest 2 hours at 45 DEG C.Then, heating is boiled 10 minutes and is carried out
Sterilizing.After natural cooling, the active dry yeast and 5 times of squeezing shaddock equivalent to dry elm mushroom mycelia weight 0.5% is added
Juice carries out main fermentation.Main fermentation starts front first with total pol in white granulated sugar regulation fermentation tank to 18%（Mass fraction）, lord ferment period
Between control ph be 3.5, temperature is 26 DEG C, and fermentation carried out the time for 35 days.After main fermentation terminates, filtering fermentation liquor is removed
Filter residue, into after fermentation process, after fermentation temperature is 18 DEG C, and fermentation time is 20 days.After the completion of fermentation, upper pure mellow wine is transferred to
In new bucket, in 16 DEG C of ageing 150 days.Then add 1.5ml eggs/100ml wine juices obtained after clarifying 5 days under normal temperature
Elm mushroom shaddock wine is in light yellow transparent liquid, containing elm mushroom and the distinctive fragrance of shaddock, without bad smell.Its alcoholic strength is
10%, acidity is 0.26%, and soluble solid is 9.9%, and Vitamin C content is 55mg/L.
Embodiment three：Dry elm mushroom mycelium is broken into into the particle less than 100 mesh, is subsequently adding equivalent to dry elm mushroom
The water that 6 times of mycelia weight and 0.1% cellulase digest 2 hours at 45 DEG C.Then, heating is boiled 10 minutes and is carried out
Sterilizing.After natural cooling, the active dry yeast and 5 times of squeezing shaddock equivalent to dry elm mushroom mycelia weight 0.7% is added
Juice carries out main fermentation.Main fermentation starts front first with total pol in white granulated sugar regulation fermentation tank to 15%（Mass fraction）, lord ferment period
Between control ph be 3, temperature is 26 DEG C, and fermentation carried out the time for 35 days.After main fermentation terminates, by filtering fermentation liquor, filter is removed
Slag, into after fermentation process, after fermentation temperature is 18 DEG C, and fermentation time is 20 days.After the completion of fermentation, upper pure mellow wine is transferred to newly
Bucket in, in 16 DEG C of ageing 150 days.Obtained elm after then adding 1.6ml eggs/100ml wine juices to clarify 5 days under normal temperature
Yellow mushroom shaddock wine is in light yellow transparent liquid, containing elm mushroom and the distinctive fragrance of shaddock, without bad smell.Its alcoholic strength is
7.6%, acidity is 0.35%, and soluble solid is 8.6%, and Vitamin C content is 53mg/L.
Claims (7)
1. a kind of elm mushroom wine, it is characterised in that the elm mushroom wine is by elm mushroom mycelium Jing is broken, enzymolysis, sterilizing, cooling, main
Fermentation, after fermentation, ageing and eight road master operations of clarification are obtained.
2. the elm mushroom method for preparing medicated wine according to claims 1, it is characterised in that：Hydrolysis temperature is 35 DEG C ~ 50 DEG C, enzyme
The solution time used is 2 ~ 4 hours.
3. the elm mushroom method for preparing medicated wine according to claims 1, it is characterised in that：Sterilization method boils 10 for heating ~
20 minutes.
4. the elm mushroom method for preparing medicated wine according to claims 1, it is characterised in that：Elm mushroom mycelia in main fermentation processes
The ratio of body and water is 1：5~1：10, the consumption of active dry yeast squeezes shaddock equivalent to the 0.3%-1% of elm mushroom mycelium dry weight
Equivalent to 4 ~ 8 times of elm mushroom mycelium dry weight, temperature is 23 DEG C ~ 30 DEG C to sub- juice consumption, and pH value is 3 ~ 4, fermentation time is 30 ~
40 days.
5. the elm mushroom method for preparing medicated wine according to claims 1, it is characterised in that：After fermentation temperature is 18 DEG C ~ 20 DEG C,
Fermentation time is 18 ~ 25 days.
6. the elm mushroom method for preparing medicated wine according to claims 1, it is characterised in that：Ageing temperature is 15 DEG C ~ 17 DEG C, old
The wine time is 120 ~ 180 days.
7. the elm mushroom method for preparing medicated wine according to claims 1, it is characterised in that：Clarifying temp is normal temperature, during clarification
Between be 4 ~ 6 days.
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| CN201611136176.5A CN106635634A (en) | 2016-12-12 | 2016-12-12 | Pleurotus citrinopileatus/pomelo wine and preparation method thereof |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108034544A (en) * | 2017-12-15 | 2018-05-15 | 山东惠民齐发果蔬有限责任公司 | The alcoholic beverage of edible and medical fungi |
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| CN1297706A (en) * | 2000-03-30 | 2001-06-06 | 杨淑秋 | Fungus beverage and its preparation |
| CN101565667A (en) * | 2009-06-01 | 2009-10-28 | 浙江大学 | Preparation method of Grifola frondosa-black plum fruit wine |
| CN101565665A (en) * | 2009-06-01 | 2009-10-28 | 浙江大学 | Preparation method of agaricus blazei-black plum fruit wine |
| CN103571686A (en) * | 2013-10-10 | 2014-02-12 | 来宾市兴宾区科学技术局 | Preparation method of shitake mushroom wine juice |
| CN104560580A (en) * | 2013-10-16 | 2015-04-29 | 陶兴福 | Grapefruit wine and preparation method thereof |
| CN105454957A (en) * | 2015-11-19 | 2016-04-06 | 河北大学 | A pleurotus citrinopileatus-common cattail solid fermentation functional drink and a preparing method |
| CN106047564A (en) * | 2016-07-22 | 2016-10-26 | 仲恺农业工程学院 | Brewing method of grapefruit wine |
-
2016
- 2016-12-12 CN CN201611136176.5A patent/CN106635634A/en not_active Withdrawn
Patent Citations (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1297706A (en) * | 2000-03-30 | 2001-06-06 | 杨淑秋 | Fungus beverage and its preparation |
| CN101565667A (en) * | 2009-06-01 | 2009-10-28 | 浙江大学 | Preparation method of Grifola frondosa-black plum fruit wine |
| CN101565665A (en) * | 2009-06-01 | 2009-10-28 | 浙江大学 | Preparation method of agaricus blazei-black plum fruit wine |
| CN103571686A (en) * | 2013-10-10 | 2014-02-12 | 来宾市兴宾区科学技术局 | Preparation method of shitake mushroom wine juice |
| CN104560580A (en) * | 2013-10-16 | 2015-04-29 | 陶兴福 | Grapefruit wine and preparation method thereof |
| CN105454957A (en) * | 2015-11-19 | 2016-04-06 | 河北大学 | A pleurotus citrinopileatus-common cattail solid fermentation functional drink and a preparing method |
| CN106047564A (en) * | 2016-07-22 | 2016-10-26 | 仲恺农业工程学院 | Brewing method of grapefruit wine |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108034544A (en) * | 2017-12-15 | 2018-05-15 | 山东惠民齐发果蔬有限责任公司 | The alcoholic beverage of edible and medical fungi |
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Application publication date: 20170510 |