Flammulina contains 18 kinds of amino acids, especially lysine and arginine, and uses golden mushroom to process health wine, which is in line with modern food trends. 1. Raw material cleaning: Select fresh mushroom without pests and diseases to remove impurities and wash it with water. 2. Crushing: The washed enoki mushroom should be broken with a hammer crusher, and it is advisable to use no more than 18 hours from picking mushrooms to processing. 3. Pressing: The broken mushroom is squeezed by a continuous press, and 12 to 15 grams of sulfur dioxide per 100 kg is added to the juice. 4. Set aside for clarification: Add 0.1~0.15g of pectinase per liter of juice, mix thoroughly and allow to stand for 24 hours to facilitate clarification. 5. Adjustment of components: The clarified juice is separated by a siphon method. The supernatant is pumped into a stainless steel fermentation tank. The juice must not exceed 4/5 of the tank volume. Sampling analysis, according to the requirements to adjust the sugar with white sugar to 22 to 23 Baume degrees. 6. Pre-fermentation: Insert 5 to 10% of artificial yeast or active dry yeast into the fermenter, mix well or mix thoroughly with a pump. After 3 to 5 days, the jar can be transferred to post-fermentation. 7. Post-fermentation: The pre-fermentation liquid is transferred to a closed tank and fermented. The fermentation broth occupies 90% of the tank volume, and the temperature is controlled at 16 to 18°C. The fermentation is completed after about 30 days. Samples were taken for analysis of physical and chemical indicators such as alcohol content and residual sugar. 8. Storage management: 8 to 10 days after the completion of the post-fermentation, impurities such as pomace, yeast, sediment, etc., are deposited on the bottom of the tank and should be separated from the original wine in a timely manner. For the first time, open cans are poured and sulfur dioxide is added to 150. ~200mg/L, use refined alcohol to adjust the alcoholicity to 12~13 degrees, add a layer of alcohol capping on the surface of the original wine. In the year of 11-12 December, the second open can was made. In the third year of April the following year, the third inversion of the pot was conducted in a closed manner. At this point, the wine is clear and transparent, and a layer of fine wine can be added on top of the wine surface for long-term storage and aging. 9. Preparation: According to the product quality standards, accurately calculate the amount of raw wine, white sugar, alcohol, citric acid, different Vc sodium, etc., and then add the wine in a tank, and stir and mix thoroughly. Sampling analysis tests, filtering after meeting the standards. 10. Filtration: Adopt the filter of cotton cake filter, and the cotton cake should be washed and sterilized to suppress the thickness and consistency so as not to affect the filtering effect. 11, resin exchange: The use of strong acid 732 cation exchange resin for liquid ion exchange. When operating, it is necessary to stabilize the flow rate and control the exchange ratio to ensure the exchange effect and improve the physical stability of liquor. Each time the ion exchange is completed, the liquor is topped out with fresh water, and then the resin is washed with fresh water until the resin layer is loosely distributed and then regenerated with a 10% saline solution. 12. Sterilization: pasteurize with thin-plate heat exchangers, control the temperature at 68~72°C, and hold for 15 minutes. Stable flow rate, continuous. 13. Encapsulation: Fill, seal, label, and pack sterilized liquor. Finished goods storage or listing. Product quality standards: the color is yellow stalk stalk, the aroma has the special fragrance and authentic wine flavor of the mushroom, the taste is sour and sweet, and the flavor is unique; the wine degree is 7~10 degrees, the sugar content is 10~12 degrees, the total acid is 5~6g/L , Total sulfur dioxide 200mg / L or less, iron 5.5mg / L, dry extract> 16g / L; total number of bacteria is less than 50 / ml, E. coli group less than 3 per 100ml, pathogenic bacteria can not be detected.
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