Preparing method for cartinellin alimentative health-care wine

Abstract

The invention publishes a producing method of a kind of filar nutrient wine of mushroom. The process is; (1) use dry sweet potato corn powdr as material; (2) wash the material, then peel it off, cut it into block and insolate it; (3) marinate treated material with water and then insert corn powder and mix round then evenly; (4) load the material in the bag; (5) sterilize in high-pressure sterilizing boiler; (6) transplant the mushroom; (7) transfer the material after having been transplanted to cultivate room without light; (8) insert the foregoing production and fragrant instilled wine in hermetic container; (9) filtrate by using gauze; (10) examine the quality and pack. In short, it has a host of advantages such as siple producing method, short producing time, small investment and low cost. Moreover, it provides an effective way to produce crude farm produce.

Description

technical field [0001] The invention relates to a method for manufacturing nutritional and health wine, more particularly to a method for preparing nutritional and health wine made from mushroom mycelium. Background technique [0002] Usually the production of shiitake mushrooms not only takes a long time, but also the process is very cumbersome. Generally, it takes 3-4 months to produce fresh mushrooms (fruiting bodies) by using the bag cultivation method, while it takes more than half a year to adopt the section wood cultivation method. According to the measurement, the various effective nutritional components (such as amino acids, vitamins, etc.) and other special components (such as lentinan, aromatic components, etc.) contained in the mushroom mycelium and the fruiting body are the same. Therefore, it is possible to use shiitake mushroom mycelium instead of its fruiting body to manufacture food and beverages, etc. But, the mushroom mycelium cu...

AI Technical Summary

Problems solved by technology

However, it is difficult to directly use the shiitake mushroom mycelium culture produced by traditional bag culture media (using cottonseed hulls and bran as raw materials)

And the technology of producing microorganisms and their metabolites by liquid fermentation, although widely used in some food fermentation processes (such as monosodium glutamate, etc.), the industrial production of edible fungal mycelium and the use of its mycelium to make food And the technology of beverage etc. has not been reported yet

In addition, liquid fermentation also has some other shortcomings, such as large investment in equipment, complicated process, high technical requirements, serious loss in case of pollution, and poor flavor of the mushroom mycelium produced.