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Glossy ganoderma-Xuelanhong amur grape dry wine and preparation method thereof

The technology of raisin wine and Ganoderma lucidum is applied in the field of Ganoderma lucidum Xuelan Hongshan raisin wine and its preparation.

Inactive Publication Date: 2017-07-14
INST OF SPECIAL ANIMAL & PLANT SCI OF CAAS
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Most of the existing health-care wines are generally white wine and high-strength alcohol. Even if they do have health-care effects, a considerable number of people are restricted from drinking them, because many people are not good at drinking high-strength alcohol, especially women.
In addition, the existing nourishing wines with added ingredients are relatively single in flavor, strong in medicinal taste and poor in taste.

Method used

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  • Glossy ganoderma-Xuelanhong amur grape dry wine and preparation method thereof
  • Glossy ganoderma-Xuelanhong amur grape dry wine and preparation method thereof
  • Glossy ganoderma-Xuelanhong amur grape dry wine and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0041] Present embodiment provides a kind of Ganoderma lucidum snow blue red mountain raisin wine brewing process, comprises the following steps:

[0042] 1. Preparation of yeast culture medium

[0043] Add 100g of barley malt powder to 200ml of tap water, stop adding after heating to 60°C, and keep it for 5-6 hours for saccharification treatment, filter it with absorbent cotton and then filter it with filter paper, add agar according to 2% of the filtered juice, fully dissolve and then pack it into In 20ml test tubes, the volume of each test tube is 8-10ml, sealed with a silicone test tube stopper, sterilized at a pressure of 1.1-1.4MPa for 15 minutes, and then cooled on a slope with an inclination angle of about 20°, and set aside.

[0044] 2. Yeast collection, purification, cultivation and optimization

[0045]Select the fresh fruit of the high-quality variety "Xuelanhong" from the mountain grape breeding experimental base of the Institute of Specialty Products, Chinese Ac...

Embodiment 2

[0067] Present embodiment provides a kind of Ganoderma lucidum snow blue red mountain raisin wine brewing process, comprises the following steps:

[0068] 1~5 are with embodiment 1.

[0069] 6. Ganoderma lucidum fermentation base mixed with Shenlanhong fermentation base

[0070] Add 120kg of Xuelanhongshan grape fruit pulp and 0.8kg of ganoderma lucidum fermentation substrate directly into the fermenter, and mix well, and add 3.5kg of Xuelanhongshan grape fermentation liquid that has been activated in step 3 and is in the vigorous growth period to step 3. 6 In the prepared Ganoderma lucidum and Xuelanhong fermentation base.

[0071] 7. Main fermentation

[0072] During the main fermentation period, the alcoholic fermentation is carried out at a temperature of 19°C to 22°C. On the sixth day of the main fermentation, 3kg of white sugar is added and stirred until fully dissolved. 2 and CO 2 The content is adapted to the needs of yeast and the active ingredients of the ferment...

Embodiment 3

[0084] Present embodiment provides a kind of Ganoderma lucidum snow blue red mountain raisin wine brewing process, comprises the following steps:

[0085] 1~5 are with embodiment 1.

[0086] 6. Ganoderma lucidum fermentation base mixed with Shenlanhong fermentation base

[0087] Add 80kg of Xuelanhongshan grape fruit pulp and 1.2kg of ganoderma lucidum fermentation substrate directly into the fermenter, and mix well, and add 2.5kg of Xuelanhongshan grape fermentation liquid that has been activated in step 3 and is in the vigorous growth period to step 3. 6 In the prepared Ganoderma lucidum and Xuelanhong fermentation base.

[0088] 7. Main fermentation

[0089] During the main fermentation period, the alcoholic fermentation is carried out at a temperature of 19°C to 22°C. On the 8th day of the main fermentation, 6kg of white sugar is added and stirred until fully dissolved. 2 and CO 2 The content is adapted to the needs of yeast and the active ingredients of the fermentati...

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Abstract

The invention relates to the technical field of biological fermentation, and particularly speaking, relates to glossy ganoderma-Xuelanhong amur grape dry wine and a preparation method thereof. In parts by weight, the glossy ganoderma-Xuelanhong amur grape dry wine is mainly prepared from 80 to 120 parts of Xuelanhong amur grape pulp and 0.8 to 1.2 parts of glossy ganoderma through brewing. The disadvantages of single glossy ganoderma wine and grape wine are made up through the glossy ganoderma-Xuelanhong amur grape dry wine brewed through the preparation method; the glossy ganoderma-Xuelanhong amur grape dry wine has the double flavors of the glossy ganoderma and a grape, nutrition and healthcare and better pharmacological action.

Description

technical field [0001] The invention relates to the technical field of biological fermentation, in particular to a ganoderma lucidum, snow blue, red mountain raisin wine and a preparation method thereof. Background technique [0002] Ganoderma lucidum is a medicinal fungus belonging to the genus Ganoderma lucidum of the basidiomycete polyporaceae family. As a precious Chinese medicinal material in my country, its health care and medicinal properties are recorded in "Shen Nong's Herbal Classic" and "Compendium of Materia Medica". Ganoderma lucidum is a fungus with both food and medicine, which has the effects of strengthening the body and prolonging life; the 2000 edition of "The Pharmacopoeia of the People's Republic of China" and the 2000 American edition of "American Herbal Pharmacopoeia and Treatment Summary" have included Ganoderma lucidum in it; More than 150 active ingredients in 10 categories were isolated from the fruiting body of Ganoderma lucidum, including polysac...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12G1/022
CPCC12G1/0203
Inventor 张宝香刘迎雪闫梅霞赵滢范书田杨义明秦红艳王振兴许培磊李昌禹艾军李双岑
Owner INST OF SPECIAL ANIMAL & PLANT SCI OF CAAS
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