Health foods are hailed as foods of the 21st century, and their food history has a long history. Asparagus, also known as asparagus, asparagus, has special nutritional and therapeutic effects. Analyzed by modern nutrition experts, Asparagus is rich in protein, fat, carbohydrates, vitamins, and amino acids. Its content is more than five times higher than that of ordinary vegetables and is known as the king of vegetables. In addition, asparagus is also rich in medicinal ingredients, such as Asparagus Glue, a variety of steroidal terpenoids, rutin, mannan, choline, folic acid, etc., which occupies a very special position in the therapeutic health care of the heart Diseases, high blood pressure, heart rate, fatigue, edema, cystitis, dysuria and other conditions have a certain effect. According to reports, asparagus rich in asparaginase in vivo has a good effect on the treatment of leukemia, and the storage root of asparagus can be used as a diuretic.
Mushrooms are also rich in nutrients. Shiitake contains 18 kinds of amino acids and more than 30 kinds of enzymes, these nutrients are very beneficial to human health and nutrition skin. Regular consumption of this high-protein edible mushroom can continuously supplement the building materials of human tissue, make the skin nutritious and smooth, and the hair is nutrition and glossy. The trace elements contained in shiitake mushrooms and the rich vitamin B2, vitamin D, and vitamin A are all good materials for the appearance of color, hair care and hair growth.
We mainly use asparagus and shiitake mushrooms, supplemented with rice miso, and they both have the fragrance of asparagus mushrooms and the mellowness of rice miso. It is a natural and nutritious health drink.
First, raw materials and quality requirements and equipment (1) Asparagus: Commercial, fresh, green annual green asparagus. (2) Mushrooms: Commercially available, Dried Mushrooms, Grade 2 or higher, mushroom-shaped, no impurities, sediment, odor, mildew, cap diameter 2.8-3.4 cm. (3) Liquor base: It was purchased from the market with deodorized alcohol and fragranced liquor. (4) Honey: purchased from the market. Lemon: purchased from the market. Others: White granulated sugar, citric acid, seasoning liquor, potassium permanganate, activated carbon, etc. are all qualified raw materials and meet national standards. (5) Equipment: glass containers, filters, stainless steel tanks, etc. (6) Development test: After 8 experiments including formula test, immersion test, soaking time test, aroma test, stability test, mouthfeel test and color test contrast, the best process flow was finalized.
Second, the production process
1. Process flow: (1) Preparation of shiitake mushrooms. Fresh mushrooms → Pretreatment → Slicing → Filtration → Extraction → Mushroom infusion. (2) Preparation of alcohol deodorization: alcohol→reduce→deodorization→resting→filter→deodorant alcohol.
Third, the operating point
1. Preparation of shiitake mushrooms: Choose good shiitake mushrooms and clean them first. Then slice the shiitake mushrooms. Soak the shiitake mushrooms with 65% deodorized alcohol. The amount of alcohol used is about 2.5 times that of raw materials. The soaking time is 10 days. about. The supernatant was filtered and leached. The filtrate was continuously extracted twice using this method. The filtrate was mixed twice and used as a backup.
2. Preparation of Asparagus Juice: Select high-quality fresh asparagus, wash it with running tap water and vegetable and vegetable detergents, place it in a stainless steel pan and prebake it at 90°C for 2-3 minutes to remove surface mucus and bitter components. Cook for 3-5 minutes at 95-100°C to soften it further for beating and juice. After the asparagus was broken with a beater, the juice was taken with a squeezer, and sugar and a small amount of preservative were added. After the asparagus residue was precipitated, the supernatant was siphoned and used as a backup.
3, the preparation of honey solution: use no impurities, no detrimental ingredients of non-deteriorating honey, diluted with sterile water to a sugar content of 6%, acidity of 0.5%, and then placed in a stainless steel sandwich pot, heated at 85 °C 30 minutes to kill the sucrose and glucose invertase in honey, and make the bad odor components volatilize, promote protein coagulation and sedimentation. After the material is cooled, stir it well and wait until it is sufficiently precipitated, and then siphon the clear liquid above.
4, deodorizing alcohol requirements: (1) drop. Buy 95% of high-quality edible alcohol from the market, add water to 60% alcohol, and (2) deodorize. Add 60% alcohol potassium permanganate 0.001-0.005% and powdered activated carbon 0.09-0.11%, stirring for 24 hours or standing 5-7 days; (3) filtration. All the precipitates in the activated carbon and wine were filtered out with a filter to obtain a clear, deodorized alcohol. The taste of the taste was light, alcohol, and slightly sweet. The quality was in line with the GB317-84 superiority standard.
5, deployment: the reference material ratio: 100L fragrance liquor, asparagus juice 15L, honey dissolved amount, deodorization of alcohol and water according to product requirements.
According to the predetermined material ratio, the base wine, asparagus juice, honey lysate, sugar syrup prepared from white granulated sugar, and citric acid solution dissolved in water are added in sequence. A certain amount of distilled water is added to the blending tank to mix uniformly, and then samples are taken for alcohol determination. Concentration, then add deodorized alcohol and water as required by the product.
6. Storage, Filtration, Bottling: The above wine liquid is allowed to stand still for 7 days, and can be clarified. After 3 months of storage, the quality of the wine has stabilized, and then the liquid is obtained through a diatomaceous earth filter. Be careful not to leave open for a long time, so as not to affect the flavor of the wine, because the asparagus's aroma components are mainly terpenoids, which can generate various derivatives with the alcohol, aldehyde, ketone and other components in the liquor, and are easily oxidized. The filtered liquor should be filled in a timely manner.
Fourth, quality standards
1. Sensory index: The quality of the wine is clear and transparent, and there are no impurities such as sediments and suspended matters. The asparagus aroma and wine are harmonious and long, and the taste is sweet and pleasant.
2. Physical and chemical indicators: alcohol volume fraction 18%, total sugar content (calculated as glucose) ≤ 8%, total acid content 0.35-0.45%, and total ester content (based on ethyl acetate) ≥ 0.2%.
V. Discussion (1) The sensory index, physical and chemical indicators of the asparagus wine are all in conformity with the quality of the formulated wine and the requirements of the hygiene standards. (2) Asparagus wine is made from asparagus, containing vitamins, amino acids, polysaccharides and zinc, iron, calcium and other trace elements, rich in nutrients. (3) Asparagus wine is prepared from a certain proportion of asparagus juice, syrup, honey solution and flavoring liquor. It is convenient and flexible to add and can produce different quality products according to the requirements of consumers to meet the needs of multi-level consumption.

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