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Blueberry physalis pubescens compound wine and preparing method thereof

A technology of compound wine and raspberry mushroom, which is applied in the preparation of alcoholic beverages, medical formulas, drug combinations, etc., can solve the problems of insufficient utilization of nutrients, short picking period of red mushrooms, and difficult storage of fruits, etc., to achieve Reduces the possibility of harmful germs, unique flavor, and low production cost

Inactive Publication Date: 2017-05-24
林康
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] The picking period of Russula nigrum is short, and its fruit is not easy to store. The market is limited by seasons, and it is difficult for people to taste the fruit of Russula niang all year round.
And the existing processing technology is mainly to process it into preserved fruits, and its nutritional components cannot be fully utilized, and there are shortcomings such as poor fruit mouthfeel and insufficient flavor of the original fruit.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0029] Raw materials: 30kg of blueberries, 50kg of mushrooms, 30kg of papaya, 20kg of white sugar, 50kg of drinking water and 3kg of yeast. The yeast is prepared from 99% rice and 1% distiller's yeast. The preparation method is as follows:

[0030] 1) Yeast preparation:

[0031] Soak the rice in water for 30 minutes, add enough water to submerge the rice by 2cm, steam or cook, spread out and cool, wait until the temperature cools down to room temperature, add distiller’s yeast, mix well with the rice, put it in a fermentation tank and seal it for fermentation for 5 days;

[0032] 2) Preparation of mixed juice:

[0033] a. Choose fresh, plump, worm-free and rot-free ripe papaya fruits, clean them, drain the water, and peel them; chop the papaya in half, take out the papaya seeds, and cut the papaya into thin slices;

[0034] b. Select the mushroom fruit with good color and full grains, and wash it with water on the sieve plate; wash the blueberries and drain the water;

[0...

Embodiment 2

[0043] Raw materials: 60kg of blueberries, 80kg of mushrooms, 50kg of papaya, 35kg of white sugar, 80kg of drinking water and 8kg of yeast. The yeast is prepared from 99% rice and 1% distiller's yeast. The preparation method is as follows:

[0044] 1) Yeast preparation:

[0045] Soak the rice in water for 60 minutes, add enough water to submerge the rice by 3cm, steam or cook, spread out and cool, wait until the temperature cools down to room temperature, add distiller’s yeast, mix well with the rice, put it in a fermentation tank and seal it for fermentation for 10 days;

[0046] 2) Preparation of mixed juice:

[0047] a. Choose fresh, plump, worm-free and rot-free ripe papaya fruits, clean them, drain the water, and peel them; chop the papaya in half, take out the papaya seeds, and cut the papaya into thin slices;

[0048] b. Select the mushroom fruit with good color and full grains, and wash it with water on the sieve plate; wash the blueberries and drain the water;

[...

Embodiment 3

[0057] Raw materials: 50kg of blueberries, 70kg of mushrooms, 40kg of papaya, 30kg of white sugar, 70kg of drinking water and 5kg of yeast. The yeast is prepared from 99% rice and 1% distiller's yeast. The preparation method is as follows:

[0058] 1) Yeast preparation:

[0059] Soak the rice in water for 50 minutes, add enough water to submerge the rice by 3cm, steam or cook, spread out and cool, wait until the temperature cools down to room temperature, add distiller’s yeast, mix well with the rice, put it in a fermentation tank and seal it for fermentation for 8 days;

[0060] 2) Preparation of mixed juice:

[0061] a. Choose fresh, plump, worm-free and rot-free ripe papaya fruits, clean them, drain the water, and peel them; chop the papaya in half, take out the papaya seeds, and cut the papaya into thin slices;

[0062] b. Select the mushroom fruit with good color and full grains, and wash it with water on the sieve plate; wash the blueberries and drain the water;

[0...

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Abstract

The invention provides a blueberry physalis pubescens compound wine and a preparing method thereof, and belongs to the technical field of food processing and biological fermentation. The blueberry physalis pubescens compound wine is prepared from, by weight, 30-60 parts of blueberries, 50-80 parts of physalis pubescens, 30-50 parts of pawpaws, 20-35 parts of white granulated sugar, 50-80 parts of potable water and 3-8 parts of yeast. The preparing method comprises the steps of adding the white granulated sugar and the potable water after mixing the pawpaw pieces, the physalis pubescens and the blueberries evenly to squeeze the mixture into juice, then conducting primary fermentation, after fermentation and aging, and finally conducting sterilization and canning to obtain a finished product. The blueberry physalis pubescens compound wine is suitably sour and sweet when entering to a mouth and combines seiitsu fruit fragrance and mellow wine flavor, the flavor is special, contained alcohol degree is low, and the blueberry physalis pubescens compound wine supplements nutrients required by a human body, has the efficacy of heat-clearing and detoxicating, stomach nourishing and lung moistening, spleen tonifying and liver nourishing and lipid-decreasing and weight reducing, and is beneficial to human body health.

Description

technical field [0001] The invention belongs to the technical field of food processing and biological fermentation, and in particular relates to a blueberry mushroom compound wine and a preparation method thereof. Background technique [0002] Girl fruit, also known as brocade lantern, Latin scientific name Calyx seu Fructus Physali. It is a perennial herb of the Solanaceae plant, also known as red girl fruit, brocade lantern, medicinal fruit, and has the functions of clearing away heat and detoxifying, antitussive and diuretic. It is a pure natural, high-nutrition green fruit. Fresh golden fruit tastes crisp and has a refreshing and sweet aftertaste. In addition to the nutritional value beneficial to the human body such as amino acids, vitamins, and trace elements contained in ordinary fruits, the fresh fruit of Gu Niang also has certain health care medicinal value. Guniang fruit jam contains a large amount of unsaturated fatty acids such as oleic acid and linoleic acid, ...

Claims

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Application Information

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IPC IPC(8): C12G3/02A61K36/81A61P1/00A61P11/00A61P1/16A61P3/06
CPCC12G3/02A61K36/45A61K36/732A61K36/81
Inventor 林康
Owner 林康
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