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Hericium erinaceus and mulberry leaf rice wine and preparation method thereof

A technology of Hericium erinaceus and mulberry leaves, which is applied in the field of Hericium erinaceus mulberry leaf rice wine and its preparation, can solve the problems of not having the taste of brewed wine, not being suitable for industrial production, and not having strong health care functions, so as to improve human immunity, Effects of removing bitter taste and shortening fermentation time

Inactive Publication Date: 2016-04-20
合肥市包河区大圩花果园武鸡繁育场
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

At present, mulberry leaf wine is mostly blended with mulberry leaf extract, which does not have the mellow taste of brewed wine, and has a bitter taste and weak health care function, so it is not suitable for industrial production

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment Construction

[0015] A kind of Hericium erinaceus mulberry leaf rice wine is made from the following raw materials in parts by weight:

[0016] Rice 350, Frost Mulberry Leaf 18, Hericium erinaceus 7, Cashew Nut 3, Soybean Milk Powder 3, Tomato Juice 5, Oxtail Ginseng 1, Buddle Flower 2, Ophiopogon japonicus 0.3, Maltodextrin 0.25, Marley Yeast 4, Water Appropriate amount.

[0017] The preparation method of described a kind of Hericium erinaceus mulberry leaf rice wine comprises the following steps:

[0018] (1) After rinsing the frosted mulberry leaves with clean water, leave them to wither at room temperature for 4 hours, and then transfer them to a steam-type greening machine to remove bitterness for 50 seconds at 100°C; place the frosted mulberry leaves after the bitterness removal Dried in a continuous dryer at 120°C for 25 minutes, then pulverized after discharging, and passed through a 100-mesh sieve;

[0019] (2) Put the maltodextrin in 30 times of water and stir until it is comple...

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PUM

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Abstract

The invention discloses hericium erinaceus and mulberry leaf rice wine. The hericium erinaceus and mulberry leaf rice wine is prepared from, by weight, 350-400 parts of rice, 18-20 parts of frosted mulberry leaves, 7-8 parts of hericium erinaceus, 3-4 parts of cashew kernels, 3-4 parts of soybean milk powder, 5-7 parts of tomato juice, 1-1.2 parts of dioscorea subcalva prain et burhll, 2-2.3 parts of pale butterflybush flowers, 0.3-0.4 part of radix ophiopogonis, 0.25-0.3 part of maltodextrin, 4-5 parts of Marley yeast and an appropriate amount of water. The adopted auxiliary materials of hericium erinaceus and the like have the functions of aiding digestion, invigorating the spleen, replenishing qi and improving the immunity of human bodies, and the adopted Chinese herbal medicines of dioscorea subcalva prain et burhll and the like have the effects of tonifying the spleen, removing dampness, invigorating the lung and benefiting the kidney.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to Hericium erinaceus mulberry leaf rice wine and a preparation method thereof. Background technique [0002] Mulberry leaves can not only be used to raise silkworms, but also can be used as medicine. The medicinal use of mulberry leaves was first recorded in "Shen Nong's Materia Medica": mulberry leaves are cold in nature, bitter in taste, return to the lung and liver meridians, and have the effects of dispelling wind and heat, cooling blood and improving eyesight. Mulberry leaves are better for those who are old and have experienced frost, and they want to have full energy and strength, so they are used as medicine. Winter mulberry leaves: also known as frost leaves. Mulberry leaves are rich in nutrition, mainly containing coumarins, phenolic substances, flavonoids, 18 kinds of amino acids and 7 kinds of vitamins needed by the human body, and also contain trace elements s...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12G3/02A61K36/8968A61P1/14A61P11/00A61P13/12A61P37/02C12R1/85A61K35/20
CPCC12G3/02A61K35/20A61K36/06A61K36/22A61K36/48A61K36/56A61K36/605A61K36/81A61K36/8945A61K36/8968
Inventor 余少武
Owner 合肥市包河区大圩花果园武鸡繁育场
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