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Morchella esculenta wine and method for establishing high-performance liquid phase fingerprint chromatogram thereof

A high-efficiency liquid phase and fingerprint technology, which is applied in the field of food and drink, can solve the problems of the chemical composition of morel fermentation mycelium and fruiting body, the difference of smell and taste, and the quality control method to be studied, so as to be suitable for large-scale industrial application , good clarity and stability, long-lasting effect of fragrance

Active Publication Date: 2017-01-25
东莞东阳光保健品研发有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, the fermented mycelia and fruiting body of morel are still very different in terms of chemical composition, smell, taste, etc.
At present, there is no dew that only includes the special flavor of morels, and its quality control methods are still to be studied

Method used

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  • Morchella esculenta wine and method for establishing high-performance liquid phase fingerprint chromatogram thereof
  • Morchella esculenta wine and method for establishing high-performance liquid phase fingerprint chromatogram thereof
  • Morchella esculenta wine and method for establishing high-performance liquid phase fingerprint chromatogram thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0041] Example 1: 1 kg of fresh morel mushrooms were cleaned, drained, bagged, sealed, and subjected to pressure treatment at a pressure of 80 MPa, a temperature of 3° C., and a pressurization time of 8 minutes. The pressurized morels were then quickly transferred to -30°C for 1 day. Get the hickory chick after freezing, after removing frost flower, soak 4 months with 50 kilograms of 50 degree of pure fragrance type rice wine, obtain final product.

Embodiment 2

[0042] Example 2: 1 kg of fresh Morchella was cleaned, drained, bagged, sealed, and pressurized at a pressure of 80 MPa, a temperature of 3° C., and a pressurization time of 12 minutes. The pressurized morels were then quickly transferred to a -30°C freezer for 1.5 days. Get the hickory chick after freezing, after removing the frost flower, soak for 6 months with 70 kilograms of 58 degrees of pure fragrance rice wine, to get final product.

Embodiment 3

[0043] Example 3: 1 kg of fresh Morchella was cleaned, drained, bagged, sealed, and pressurized at a pressure of 100 MPa, a temperature of 3° C., and a pressurization time of 12 minutes. The pressurized morels were then quickly transferred to a -30°C freezer for 1.5 days. Get the hickory chick after freezing, after removing frost flower, soak 4 months with 80 kilograms of 55 degree of pure fragrance type sorghum wines, obtain final product.

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Abstract

The invention provides a preparation method of morchella esculenta wine. The method comprises the following steps: firstly, treating fresh and clean morchella esculenta at a high pressure of 80-120MPa for 8-15min, then freezing the morchella esculenta at a temperature of -30 to -25 DEG C for 1-2 days, removing frost flakes from the surface of the morchella esculenta, and then soaking the morchella esculenta in basic liquor, thereby obtaining the morchella esculenta wine with a unique flavor and an extremely good mouthfeel. Then, a fingerprint chromatogram of the morchella esculenta wine is established by adopting high-performance liquid chromatography. The preparation method of the morchella esculenta wine is simple, the product is savory and mellow and keeps the scent for a long time, and the method can significantly prolong the discoloring time of the product and effectively keep the clarity and stability of a wine body. Meanwhile, the method for establishing the fingerprint chromatogram of the morchella esculenta wine is easy to implement, and the stability, reproducibility and specificity of the method are good, and can provide a reference for quality control of the morchella esculenta wine.

Description

technical field [0001] The invention relates to the field of food and drink, in particular to a method for preparing morel wine and a method for establishing a high performance liquid phase fingerprint. [0002] technical background [0003] Morchella esculenta, commonly known as Morchella esculenta, is a world-renowned edible and medicinal fungus. Traditional Chinese medicine believes that Morchella is mild in nature, sweet and cold in taste, and non-toxic. It has the functions of helping digestion and food, benefiting the stomach, resolving phlegm and regulating qi, nourishing the kidney, strengthening yang, and refreshing the brain. It has high edible and medicinal value and broad Development prospects. "Compendium of Materia Medica" records that Morchella has a certain effect on reducing phlegm and regulating qi, refreshing the mind. [0004] Dew wine is defined in the "National Standards of the People's Republic of China" as: using distilled wine, fermented wine or edi...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): G01N30/02G01N30/06G01N30/34C12G3/04
CPCC12G3/04G01N30/02G01N30/06G01N30/34G01N2030/062
Inventor 钱正明苏友云周妙霞李春红李文佳李文庆张文祥
Owner 东莞东阳光保健品研发有限公司
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