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Maotai-flavor truffle liquor

A technology for truffle sauce and sauce-flavored liquor, which is applied in the preparation of alcoholic beverages, plant raw materials, digestive system, etc., to achieve the effects of long aftertaste, mellow wine body and bright color.

Inactive Publication Date: 2018-10-09
胡安成
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

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Method used

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preparation example Construction

[0024] The preparation method of above-mentioned truffle-flavored wine comprises the following steps:

[0025] Step S101, truffle pretreatment

[0026] Fresh truffles without spores are picked, washed with water, soaked until the water content reaches 20-46wt%, and drained until there is no water trace on the surface to obtain pretreated truffles.

[0027] Fresh truffles have higher nutritional value, and various beneficial ingredients maintain high biological activity, and are easier to be extracted and human health. Since truffles are prone to spoilage after growing spores, picking and using them before truffles grow spores can maintain the quality of the spores. The picked truffles are sorted to remove damaged, contaminated parts and impurities.

[0028] The picked truffles are washed with water, preferably with warm water (such as 30-45° C.) to make them fully hydrated. After cleaning, soak the truffle in warm water for a period of time until its water content reaches t...

Embodiment 1

[0050] This embodiment provides a kind of preparation truffle sauce wine, and its preparation method is as follows:

[0051] The first step is to pick fresh truffles without spores, wash them with water, soak them until the water content reaches 20wt%, and drain them until there is no trace of water on the surface to obtain pretreated truffles;

[0052] The second step is to slice the pre-processed truffles to a thickness of 2mm to obtain truffle slices

[0053]The third step is to mix 8 parts by weight of wolfberry, 5 parts of jujube, 20 parts of truffle slices and 100 parts of Maotai-flavored liquor for two months to obtain truffle-flavored wine.

Embodiment 2

[0055] This embodiment provides a kind of truffle-flavored wine, and its preparation method comprises the following steps:

[0056] The first step is to pick fresh truffles without spores, wash them with water, soak them until the water content reaches 46wt%, and drain them until there is no trace of water on the surface to obtain pretreated truffles;

[0057] The second step is to slice the pretreated truffles to a thickness of 6 mm to obtain truffle slices. The third step is to mix 10 parts by weight of wolfberry, 10 parts of jujube, 35 parts of the truffle slices and 148 parts of Maotai-flavored liquor in March, that is, truffle-flavored liquor.

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PUM

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Abstract

The invention provides Maotai-flavor truffle liquor, belonging to the field of health liquor. The Maotai-flavor truffle liquor is prepared by mixing fresh truffles with wolfberries, jujubes and Maotai-flavor liquor. The Maotai-flavor truffle liquor provided by the invention has delicious and slippery taste, rich aroma, elegant and long-lasting fragrance and high medicinal value.

Description

technical field [0001] The invention belongs to the field of health-care wine, and in particular relates to a truffle sauce-flavored wine. Background technique [0002] Truffle is a kind of mushroom fungus, and has extremely high nutritional and health value. Truffles contain a variety of beneficial ingredients needed by the human body, such as protein, amino acid, unsaturated fatty acid, multivitamins, trace elements and so on. my country is a big country in the production and sales of wine, and the production of liquor is steadily increasing with a relatively high growth rate. At present, many domestic liquor brands mostly use grain as raw material for brewing. On the other hand, only car adopts grain winemaking and can not improve the requirements to aspects such as wine taste and mouthfeel. At present, the main method of using truffles is to eat them directly. There are also studies on making truffles into wine, but most of them soak truffles in wine to extract nutrie...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12G3/02A61K36/815A61P1/14
CPCC12G3/02A61K36/062A61K36/725A61K36/815A61K2300/00
Inventor 胡安成
Owner 胡安成
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