Health flavor-enhancement cooking wine and preparation method thereof

A technology of flavored wine and cooking wine, which is applied in the field of preparation of health-care flavored wine, which can solve the problems of no health care function, no active ingredients, single function, etc., and achieve the effect of rich and mellow fragrance, high extraction efficiency and short time

Active Publication Date: 2015-07-08
JIANGNAN UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

At present, the common cooking wine on the market has a single function, and can only achieve good results when combined with other seasonings, and the common cooking wine does not contain active ingredients and has no health care function

Method used

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  • Health flavor-enhancement cooking wine and preparation method thereof
  • Health flavor-enhancement cooking wine and preparation method thereof
  • Health flavor-enhancement cooking wine and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0018] This embodiment includes the following steps:

[0019] (1) Processing of raw materials: Grinding dried ginger, tsaoko, star anise, Chinese prickly ash, cumin to 600 mesh with an airflow ultrafine pulverizer; Pulverize in the machine and pass through a 550-mesh sieve to obtain tea tree mushroom powder, Hericium erinaceus powder and ginkgo leaf powder.

[0020] (2) The pulverized natural spices are added with 75% edible alcohol (95% (v / v) edible alcohol is prepared into 75% ethanol solution (v / v)) according to the ratio of material to liquid of 1:3, and put into The extraction is carried out in a cyclic pulse ultrasonic system, the ultrasonic working time is 10s, the interval time is 6s; the ultrasonic working frequency is 40KHz, the power is 1000W, the temperature is 50°C, the extraction time is 40min, and then filtered with a plate and frame filter to remove the filter residue , to obtain the ethanol extract of spices.

[0021] (3) Dried tea tree mushroom powder, Heri...

Embodiment 2

[0025] This embodiment includes the following steps:

[0026] (1) Processing of raw materials: Grinding dried ginger, grass fruit, star anise, Chinese prickly ash, cumin and other natural spices to 550 mesh with an air-flow ultrafine pulverizer; Grinding in an ultrafine pulverizer, and passing through a 600-mesh sieve to obtain tea tree mushroom powder, Hericium erinaceus powder and ginkgo leaf powder.

[0027] (2) The pulverized natural spices are added with 65% edible alcohol (95% (v / v) edible alcohol is prepared into 65% ethanol solution (v / v)) according to the ratio of material to liquid of 1:4, and put into The extraction is carried out in a cyclic pulse ultrasonic system, the ultrasonic working time is 8s, the interval time is 5s; the ultrasonic working frequency is 40KHz, the power is 800W, the temperature is 50°C, the extraction time is 45min, and then filtered with a plate and frame filter to remove the filter residue , to obtain the ethanol extract of spices.

[00...

Embodiment 3

[0032] The health-enhancing flavored wine obtained by Example 1 is tested for content such as free amino acids, physical and chemical indicators, and functional components, and the obtained results are compared with the detection results of common cooking wine. The comparison results are as follows:

[0033] (1) Free amino acids in health-enhancing flavored wine and common cooking wine

[0034] Table 1 Free amino acid content in health-enhancing flavored wine and common cooking wine

[0035]

[0036]

[0037] (2) Organic acid content in health-enhancing flavored wine and common cooking wine

[0038] Table 2 Organic acid content in health-enhancing flavored wine and common cooking wine

[0039]

[0040]

[0041] (3) Physical and chemical indicators of health-enhancing flavored wine and ordinary cooking wine:

[0042] Table 3 Physical and chemical indicators of health-enhancing flavored wine and common cooking wine

[0043]

[0044] (4) Content of functional in...

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PUM

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Abstract

The invention discloses a health flavor-enhancement cooking wine and a preparation method thereof. The cooking wine comprises the following components: 3.83g / L of polysaccharides, 0.52g / L of flavonoids, 1049.23mg / L of glutamic acid and 418.43mg / L of glycine, wherein polysaccharides and flavonoids serve as functional components. Compared with the conventional cooking wine, the cooking wine produced by adopting the method has the characteristics that the contents of various amino acids in the cooking wine are remarkably increased, especially the content of flavor amino acid is doubled, the content of organic acid is remarkably increased, and the smell-removing and flavor-enhancing effects are remarkable; in addition, the contents of polysaccharides and flavonoids in the cooking wine can reach 3.83g / L and 0.52g / L respectively, and the cooking wine has good health functions of tonifying the spleen, benefiting vital energy, helping digestion, resisting fatigue, improving the immunity of a human body and the like.

Description

technical field [0001] The invention relates to a method for preparing health-care flavored wine, which belongs to the technical field of brewing. Background technique [0002] Cooking wine is a kind of wine specially used for cooking and seasoning. The function of cooking wine is mainly to remove the fishy smell of fish and meat, increase the aroma of dishes, and help the salty and sweet flavors fully penetrate into the dishes. Existing seasoning wine is mainly to take fermented wine, distilled wine or edible alcohol component as main body, add edible salt (can add plant spices), the liquid condiment that forms. [0003] Along with the raising of people's living standard, people also hope to be able to eat healthily except improving to the requirement of food taste. The common cooking wine in the market has a single function, and can only achieve good results if it is matched with other seasonings, and the common cooking wine does not contain active ingredients and has no ...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L1/22A23L27/00
CPCA23L27/88A23V2002/00A23V2300/14A23V2250/21A23V2250/208A23V2250/2122A23V2300/48A23V2200/30A23V2200/32A23V2200/324
Inventor 毛健苏蓝田孟祥勇姬中伟
Owner JIANGNAN UNIV
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