Making method of three-mushroom wine
The invention discloses a making method of three-mushroom wine. The three-mushroom wine is processed by performing pretreatment, pulping, mixing, medication, preliminary fermentation, after-fermentation, squeezing, aging, package, sterilization, storage and the like on mushroom shanks which serve as raw materials and are produced by processing shitake mushrooms, oyster mushrooms and general mushrooms and sweet potatoes serving as a matrix. According to the making method, leftovers such as the mushroom shanks, smashed mushrooms and unqualified mushrooms which are produced during processing of the shitake mushrooms, the oyster mushrooms and the general mushrooms are used as the raw materials, and the utilization rate of the raw materials is increased; in a production process, the leftovers of the shitake mushrooms, the oyster mushrooms and the general mushrooms are subjected to joint hydrolysis through cellulose and pectinase, so that the nutrient components can be completely separated out; furthermore, the sweet potatoes are used as the matrix, so that the three-mushroom wine contains more nutrient substances, tastes good and is long in aftertaste and rich in nutrient. The three-mushroom wine has the effects of relieving the heat, eliminating the fatigue, resisting cancers, reducing the blood sugar and the like. The technology is simple and easy to implement; the economical benefit is high. 1. A method for making three mushroom liquor , characterized in that it mainly uses the following steps: A, potato pre-processing: after cleaning the potato the, cut into potato granulata, graininess is 10-15 g/grain; B, three mushroom pre- processing: the mushroom, Pleurotus ostreatus, mushroom field generated by the process, broken mushroom , leftover inferior mushroom as raw materials, remove impurity and clean, the mushroom, Pleurotus ostreatus, mushroom leftovers according to 3:1:2 weight ratio mixing, heating raw material weight 3-5 times of water beating, then adding slurry weight 0.6-0.8% cellulase, 0.2-0.3% pectolase joint hydrolysis, temperature control the 40-50 [...] , maintain 8-12 hours, slurry prepared three mushroom after hydrolyzing; C, digestioning: a hot potato in step A the grain sets steams boiler to the steaming ripe does not stick , cooling to spreading the 60-70 [...] , made substrate; D, dosing: C to the substrate in the step of adding the matrix weight 12-16% of the malt, matrix weight 6-8% yeast, the weight of added matrix 60-75% of the steps of three mushroom slurry prepared in B, the weight of added matrix 70-80% of water; E, fermentation: the product temperature control in the 25-30 [...] , the fermenting time is 60-80 days, when the acid reaches alcoholicity in 18% when the volume ratio above, the fermentation ends; F, pressen: with board frame type gas film filter carrying out solid-liquid separation to the mature acid, filtered raw wine; G, vinifying: by the microwave auxiliary cold treatment acceleration raw wine vinifying, microwave frequency 600-800MHz, cold treatment time 5-10 day, temperature the 5-10 [...] ; H, packaging, to make three mushroom liquor after sterilization.