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Truffle brandy and production method thereof

A brandy and truffle technology, applied in the field of truffle brandy and its preparation, can solve the problems of difficult dissolution of beneficial ingredients, unacceptable smell, and low utilization rate, and achieve the effects of no environmental pollution, unique bacterial fragrance, and cost saving

Inactive Publication Date: 2018-03-23
云南村寨农业科技有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] The existing truffle wine is basically made by direct soaking, which has poor taste, unacceptable smell, low utilization rate and difficult dissolution of beneficial ingredients

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0021] Embodiment 1: The truffle brandy is a brandy obtained by mixing and distilling the following raw materials in parts by weight: 10 parts of fresh truffles, 85 parts of grapes, 0.5 parts of bran and 16 parts of white sugar.

[0022] The concrete preparation steps of the preparation method of this truffle brandy are as follows:

[0023] (1) Pretreat the raw materials, take fresh truffles with a moisture content of 38% and grape raw materials with a sugar content of 300g / kg, remove impurities and rotten parts, and wash them for later use;

[0024] (2) Crush the washed truffles into 2mm truffle particles;

[0025] (3) Add bran koji to the truffle granules obtained in step (2) according to the weight of raw material components, mix evenly, and seal and ferment for 13 hours;

[0026] (4) According to the weight of raw material components, add grapes to the mixture obtained in step (3), mash the grapes, sterilize for 10 minutes, then add white sugar according to the weight of ...

Embodiment 2

[0030] Embodiment 2: This truffle brandy is a brandy made by mixing the following raw materials by weight, fermenting and distilling them: 7 parts of fresh truffles, 92 parts of grapes, 0.3 parts of bran and 13 parts of white sugar.

[0031] The concrete preparation steps of the preparation method of this truffle brandy are as follows:

[0032] (1) Pretreat the raw materials, take fresh truffles with a moisture content of 40% and grape raw materials with a sugar content of 260g / kg, remove impurities and rotten parts, and wash them for later use;

[0033] (2) Crush the washed truffles into 3mm truffle particles;

[0034] (3) Add bran koji to the truffle granules obtained in step (2) according to the weight of the raw material components, mix evenly, and seal and ferment for 22 hours;

[0035] (4) According to the weight of raw material components, add grapes to the mixture obtained in step (3), smash the grapes, and after sterilizing for 20 minutes, then add white sugar accord...

Embodiment 3

[0039] Embodiment 3: The truffle brandy is a brandy obtained by mixing and distilling the following raw materials by weight: 5 parts of fresh truffles, 100 parts of grapes, 0.6 parts of bran and 9 parts of white sugar.

[0040] The concrete preparation steps of the preparation method of this truffle brandy are as follows:

[0041] (1) Pretreat the raw materials, take fresh truffles with a moisture content of 42% and grape raw materials with a sugar content of 200g / kg, remove impurities and rotten parts, and wash them for later use;

[0042] (2) Crush the washed truffles into 2.5mm truffle particles;

[0043] (3) Add bran koji to the truffle granules obtained in step (2) according to the weight of raw material components, mix evenly, and seal and ferment for 28 hours;

[0044] (4) According to the weight of raw material components, add grapes to the mixture obtained in step (3), mash the grapes, and sterilize for 40 minutes, then add white sugar according to the weight of raw ...

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PUM

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Abstract

The invention relates to truffle brandy and a production method thereof and belongs to the technical field of food. The truffle brandy is produced by subjecting, by weight, 5-10 parts of fresh truffle, 85-100 parts of grape, 0.3-0.6 part of distiller's yeast and 9-16 parts of white granulated sugar to mixing, fermentation and distillation. The production method includes: cleaning the raw materials, taking the raw materials according to the weight, crushing the fresh truffle into truffle juice, adding the grape, the distiller's yeast and the white granulated sugar to perform fermentation, filtering to remove residues and obtain a truffle wine stock solution, distilling, removing foreshot and after-run to obtain a wine base, storing in an oak barrel, blending, filtering, and bottling to obtain the truffle brandy. The truffle brandy is mellow in taste, has unique fungus fragrance, keeps the special flavor and nutrition of the truffle, and has effects of regulating the immune system, enhancing the immune function, preventing Alzheimer's disease, lowering cholesterol, preventing arteriosclerosis and resisting tumor. The production method is simple, high in alcohol conversion rate, capable of saving cost and free of environment pollution.

Description

technical field [0001] The invention relates to truffle brandy and a preparation method thereof, belonging to the technical field of food. Background technique [0002] Truffle is a kind of precious food material, and its nutritional value is quite high. Studies have shown that: truffle is rich in protein, 18 kinds of amino acids (including 8 kinds of essential amino acids that cannot be synthesized by the human body), unsaturated fatty acids, multivitamins, zinc, manganese, Iron, calcium, phosphorus, selenium and other essential trace elements, as well as a large number of metabolites such as sphingolipids, cerebrosides, ceramides, triterpenes, androsterone, adenosine, truffle acid, sterols, truffle polysaccharides, truffle polypeptides, etc. High nutritional and health value. Among them, androsterone has the remarkable effect of helping Yang and regulating endocrine. Sphingolipid compounds have obvious activities in preventing senile dementia, atherosclerosis and anti-tu...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12G3/02C12G3/12C12H6/02
CPCC12G3/02C12H6/02
Inventor 冯永敏冯晓明杨晓莹冯晓春苏瑞华
Owner 云南村寨农业科技有限公司
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