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A kind of processing method of agarwood flower wine

A processing method and technology of flower wine, applied in the field of food industry, can solve the problems of incomplete leaching, lack of impetus for material diffusion, slow, time for more than one month, etc., and achieves the method of simple and easy operation, warm smell, color and luster. bright yellow effect

Inactive Publication Date: 2014-10-01
KUNMING UNIV OF SCI & TECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The disadvantage of the traditional method is that the leaching is carried out at room temperature, the diffusion of substances lacks driving force, and the ingredients in animal and plant tissues diffuse into the wine at a slower rate, taking more than one month, and the leaching is not complete

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0020] (1) Raw material processing: Wash and remove fresh frangipani and acacia flowers respectively, spread the flowers on a bamboo sieve, put them in a clean and ventilated room, and let them wither naturally for 48 hours to remove part of the water and produce more concentrated Aroma; process agarwood branches into fragments with a thickness not exceeding 5mm and a length and width not exceeding 20mm;

[0021] (2) Fragrant flower extraction: by weight, take 150 parts of Yunnan Xiaoqu Fen-flavor liquor of 30 degrees and add it to the hot and cold tank, put 1 part of wilted frangipani and 2 parts of acacia flower, and pass hot water into the heating layer Make the temperature of the wine liquid reach 46°C, stir and extract for 70 minutes at a stirring speed of 6 rpm, cool to 2°C, and filter to obtain fresh flower extract wine;

[0022] (3) Fragrance release and aging of agarwood: according to the weight ratio, add 4 parts of agarwood fragments to 100 parts of flower extractio...

Embodiment 2

[0025] (1) Raw material processing: Wash and remove fresh frangipani and acacia flowers respectively, spread the flowers on a bamboo sieve, put them in a clean and ventilated room, and let them wither naturally for 60 hours to remove part of the water and produce more concentrated Aroma; process agarwood branches into fragments with a thickness not exceeding 5mm and a length and width not exceeding 20mm;

[0026] (2) Extraction of fragrant flowers: by weight, take 200 parts of Yunnan Xiaoqu Fen-flavor liquor of 40 degrees and add them to the hot and cold tank, put 2 parts of wilted frangipani flowers and 3 parts of acacia flowers, and pass hot water into the heating layer Make the temperature of the wine liquid reach 53°C, stir and extract for 80 minutes at a stirring speed of 13 rpm, cool to 6°C, and filter to obtain fresh flower extract wine;

[0027] (3) Fragrance release and aging of agarwood: according to the weight ratio, add 8 parts of agarwood fragments to 125 parts of...

Embodiment 3

[0030](1) Raw material processing: Wash and remove fresh frangipani and acacia flowers respectively, spread the flowers on a bamboo sieve, put them in a clean and ventilated room, and naturally wilt for 72 hours to remove part of the water and produce more concentrated Aroma; process agarwood branches into fragments with a thickness not exceeding 5mm and a length and width not exceeding 20mm;

[0031] (2) Fragrant flower extraction: by weight, take 250 parts of Yunnan Xiaoqu Fen-flavor liquor of 50 degrees and add it to the hot and cold tank, put 3 parts of wilted frangipani and 4 parts of acacia flower, and pass hot water into the heating layer Make the temperature of the wine liquid reach 60°C, stir and extract for 90 minutes at a stirring speed of 20 rpm, cool to 10°C, and filter to obtain fresh flower extract wine;

[0032] (3) Fragrance release and aging of agarwood: according to the weight ratio, add 12 parts of agarwood fragments to 150 parts of flower extraction wine a...

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Abstract

The invention discloses a processing method for agilawood fresh flower spirit. Agilawood is processed to be fragments; fresh frangipane and robiniae are respectively cleaned, naturally wilted and added into fen-flavor Chinese spirit of Yunnan yeast; the mixture is heated and subjected to digestion, cooled and filtered to obtain the fresh flower digestion spirit; the agilawood fragments are added into the fresh flower digestion spirit and soaked at normal temperature; agilawood packages are taken out and put into a stainless steel container with an inlet valve and an outlet valve; the oxygen is introduced to remove the air; the air is removed completely and an exhaustion valve is turned off so that the pressure of the oxygen in the container is up to 0.3-0.7MPa and the pressure is kept for 60-120 minutes; the pressure is released and the agilawood packages are quickly taken out and put into the spirit liquid to be soaked again; the agilawood fresh flower raw spirit which is subjected to fragrance release aging treatment for 5-9 times is cooled, filtered and packaged to obtain the agilawood fresh flower spirit. The spirit is bright yellow in luster, warm and sweet in smell and has the functional components of pigment and frangrance of agilawood, frangipane and robiniae; therefore, the spirit has the functions of nourishing heart and calming the liver, clearing heat and promoting diuresis and inducing fragrance.

Description

technical field [0001] The invention relates to a processing method of extraction wine, in particular to a processing method of agarwood flower wine, which belongs to the field of food industry. Background technique [0002] Extracted wine, also known as soaked wine, extracts plant or animal raw materials with edible base wine, so that the functional components and flavor components in the animal and plant raw materials are dissolved into the wine, and the extracted wine has a special flavor and effect. Generally, the traditional method is to soak the processed raw materials in wine for a long time, extract for a certain period of time at normal temperature, and then filter to get the extracted wine. The disadvantage of the traditional method is that the extraction is carried out at normal temperature, the diffusion of the substance lacks driving force, and the ingredients in the animal and plant tissues diffuse into the wine at a slower rate, taking more than one month, and...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): C12G3/07A61K36/835A61P29/00A61P25/00
Inventor 樊建张丽赵天瑞
Owner KUNMING UNIV OF SCI & TECH
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