Morchella esculenta wine and method for establishing high-performance liquid phase fingerprint chromatogram thereof
The invention provides a preparation method of morchella esculenta wine. The method comprises the following steps: firstly, treating fresh and clean morchella esculenta at a high pressure of 80-120MPa for 8-15min, then freezing the morchella esculenta at a temperature of -30 to -25 DEG C for 1-2 day...
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| Format: | Patent |
| Sprache: | chi ; eng |
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| Zusammenfassung: | The invention provides a preparation method of morchella esculenta wine. The method comprises the following steps: firstly, treating fresh and clean morchella esculenta at a high pressure of 80-120MPa for 8-15min, then freezing the morchella esculenta at a temperature of -30 to -25 DEG C for 1-2 days, removing frost flakes from the surface of the morchella esculenta, and then soaking the morchella esculenta in basic liquor, thereby obtaining the morchella esculenta wine with a unique flavor and an extremely good mouthfeel. Then, a fingerprint chromatogram of the morchella esculenta wine is established by adopting high-performance liquid chromatography. The preparation method of the morchella esculenta wine is simple, the product is savory and mellow and keeps the scent for a long time, and the method can significantly prolong the discoloring time of the product and effectively keep the clarity and stability of a wine body. Meanwhile, the method for establishing the fingerprint chromatogram of the morchella es |
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