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Truffle wine and preparation method thereof

A technology of truffle wine and dew wine, which is applied to the preparation of alcoholic beverages, medical formulas, and medical preparations containing active ingredients, etc. Retain the nutritional content and natural aroma of black truffle to achieve the effect of enhancing immunity, significant efficacy, and mellow smell

Inactive Publication Date: 2018-05-18
CHUXIONG BAICAOLING PHARMA DEV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] Due to the characteristics of black truffle itself, there are many truffle products on the market, including truffle wine, but most of them are wine soaked with a single truffle raw material. consumer demand
In addition, the existing truffle wine is not only difficult to retain the nutritional content and natural aroma of black truffle, but also fails to use appropriate raw materials to compound it, thus failing to meet consumer demand
[0004] As we all know, most of the common blended wines are made with single white wine and rice wine as the base wine, but this traditional blended wine is not only not suitable for the preparation of truffle wine, but also more suitable for middle-aged and elderly people in taste, but for young people , it is very necessary to develop a truffle wine product with good efficacy, good taste and rich nutrition

Method used

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Examples

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preparation example Construction

[0024] The preparation method of the truffle wine according to the present invention comprises the steps of freezing black truffles, pre-treatment, cellaring and dipping, boiling syrup, blending and post-processing, specifically including:

[0025] A. Black truffle freezing: keep the black truffle in the freezer at -5~0℃ for 3~4 hours, take it out for later use;

[0026] B. Pre-treatment: crush and sieve the black truffle, silkworm chrysalis, Wujia bark, planted ginseng, chrysanthemum, angelica, codonopsis, schisandra, kudzu root, walnut meat, and Chuanxiong after step A, and then mix according to the formula ratio to obtain a mixed material for later use. ;

[0027] C. Cellar impregnation: put the mixed material into a pottery cellar impregnation tank, add white wine and white wine according to the formula ratio, keep soaking at 8~15°C for 60~70 days, stir for 2~3 hours every day, after cellar impregnation for 60~70 days After being filtered by a disc centrifugal filter, the...

Embodiment 1

[0037] A truffle wine, comprising the following raw materials in parts by weight: 900 parts of base wine, 10 parts of black truffle, 8 parts of silkworm chrysalis, 1 part of Wujiapi, 0.1 part of planted ginseng, 0.5 part of chrysanthemum, 0.1 part of angelica, 0.5 part of Codonopsis pilosula, Schisandra chinensis 0.5 parts, 0.3 parts of kudzu root, 1 part of walnut meat, 0.2 parts of Chuanxiong, 0.1 parts of honey, and 0.1 parts of rock sugar.

Embodiment 2

[0039] A truffle wine, comprising the following raw materials in parts by weight: 1000 parts of base wine, 15 parts of black truffle, 10 parts of silkworm chrysalis, 10 parts of Wujia skin, 1 part of planted ginseng, 1 part of chrysanthemum, 0.5 part of angelica, 1 part of Codonopsis pilosula, Schisandra chinensis 1 part, 0.7 part of kudzu root, 3 parts of walnut meat, 3 parts of Chuanxiong, 0.5 part of honey, 0.5 part of rock sugar.

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PUM

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Abstract

The invention discloses a truffle wine and a preparation method of the truffle wine. The truffle wine comprises the following raw materials by weight: 900-1000 parts of base wine, 10-15 parts of blacktruffle, 8-10 parts of silkworm chrysalis, 1-10 parts of cortex acanthopanacis, 0.1-1 part of cultivated ginseng, 0.5-1 part of chrysanthemum, 0.1-0.5 part of Chinese angelica, 0.5-1 part of codonopsis pilosula, 0.5-1 part of schisandra chinensis, 0.3-0.7 part of radix puerariae, 1-3 parts of walnut meat, 0.2-3 parts of ligusticum wallichii, 0.1-0.5 part of honey, and 0.1-0.5 part of rock candy.The truffle wine has no medicinal odor and has an aromatic flavor, has the effects of nourishing yin, tonifying qi, cooling down, refreshing, restoring consciousness and the like, has a sweet aftertaste after being drunk, and makes people feel refreshed. The preparation method of the truffle wine is performed at a low temperature, so that the effective ingredient of the raw material is barely lost, the white spirit and the white wine are taken as the base wine, the rock candy and the honey are used to adjust the flavor, the taste is better, the effect is more obvious, and the nutrient is richer.

Description

technical field [0001] The invention belongs to the technical field of food deep processing, further belongs to the technical field of wine preparation, and specifically relates to a truffle wine and a preparation method thereof. Background technique [0002] Truffle (scientific name: Truffle) is a general term for a kind of fungus, classified as Ascomycota truffle family Western truffle (scientific name: Tuber), there are about 10 different species, usually annual fungi, mostly in the roots of broad-leaved trees centromere growth. Truffles are extremely demanding on the growing environment, and cannot be artificially cultivated, and the output is scarce, which makes it rare and expensive. Therefore, Europeans rank truffles, caviar, and foie gras as the "three delicacies in the world". Studies have shown that black truffles are rich in protein, 18 kinds of amino acids (including 8 kinds of essential amino acids that cannot be synthesized by the human body), unsaturated fat...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12G3/04A61K36/79A61P9/14A61P3/06A61P25/20
CPCA61K35/63A61K35/644A61K36/062A61K36/232A61K36/236A61K36/254A61K36/258A61K36/287A61K36/344A61K36/488A61K36/52A61K36/57A61K36/79C12G3/04A61K2300/00
Inventor 曹志坚冯明永
Owner CHUXIONG BAICAOLING PHARMA DEV
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