Propolis wine preparing technology

A preparation process, a technology of propolis, applied in the field of wine processing

Active Publication Date: 2015-11-11
重庆百香蜂产品有限责任公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] Propolis has such a powerful effect. In the prior art, there are many ways to make propolis wine from propolis, but how to fully extract the active ingredients in propolis for human absorption is a big problem.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0061] A kind of propolis wine preparation technology is characterized in that finishing according to the following steps:

[0062] a. Raw material processing: After washing and removing impurities, propolis is frozen at 0°C for 12 hours, sampled during low-temperature drying, crushed in 10 seconds, and the crushed particle size is ≤4mm, collected and sealed, and stored in a -18°C refrigerator for later use.

[0063] B, ethanol leaching: in 70% ethanol solution by volume fraction, slowly, evenly add the propolis raw material that pulverizes, and the liquid-to-solid ratio of ethanol solution and propolis raw material is 10mL / g, stir while adding propolis raw material, wait until fully After mixing and dissolving, stop stirring, extract at an extraction temperature of 55°C for 10 days, then separate the material and liquid, the filtrate is the propolis solution, and collect the filter residue for secondary ethanol extraction.

[0064] Secondary ethanol leaching: slowly and evenl...

Embodiment 2

[0072] A kind of propolis wine preparation technology is characterized in that finishing according to the following steps:

[0073] a. Raw material processing: After washing and removing impurities, propolis is frozen at 0°C for 12 hours, sampled during low-temperature drying, crushed in 10 seconds, and the crushed particle size is ≤4mm, collected and sealed, and stored in a -18°C refrigerator for later use.

[0074] B, ethanol leaching: in 90% ethanol solution by volume fraction, slowly, evenly add the propolis raw material that pulverizes, and the liquid-to-solid ratio of ethanol solution and propolis raw material is 20mL / g, stir while adding propolis raw material, wait until fully After mixing and dissolving, stop stirring, extract at 75°C for 12 days, then separate the material and liquid, the filtrate is the propolis solution, and collect the filter residue for secondary ethanol extraction.

[0075] Secondary ethanol leaching: slowly and evenly add the filter residue desc...

Embodiment 3

[0083] A kind of propolis wine preparation technology is characterized in that finishing according to the following steps:

[0084] a. Raw material processing: After washing and removing impurities, propolis is frozen at 0°C for 12 hours, sampled during low-temperature drying, crushed in 10 seconds, and the crushed particle size is ≤4mm, collected and sealed, and stored in a -18°C refrigerator for later use.

[0085] B, ethanol leaching: in the volume fraction is 80% ethanol solution, slowly, evenly add the propolis raw material that pulverizes, and the liquid material ratio that ethanol solution and propolis raw material add is 15mL / g, stir while adding propolis raw material, wait until fully After mixing and dissolving, stop stirring, extract at 65°C for 11 days, then separate the material and liquid, the filtrate is the propolis solution, and collect the filter residue for secondary ethanol extraction.

[0086] Secondary ethanol leaching: slowly and evenly add the filter re...

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PUM

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Abstract

The invention discloses a propolis wine preparing technology. The technology is characterized by comprising the following steps of a, raw material treatment, wherein propolis is refrigerated, smashed and stored for reservation; b, ethyl alcohol extraction, wherein a smashed propolis raw material is slowly and uniformly added into an ethanol solution, stirring is carried out while the propolis raw material is added, stirring is stopped after the propolis raw material is fully mixed and dissolved, the mixture stands for extraction, then feed liquid separation is carried out, and filter liquor is a propolis stock solution; c, mead preparation; d, blending and flavoring, wherein the propolis stock solution, the mead, lemon extract liquid and honey are mixed to obtain semi-finished propolis wine; e, clear wine storage. The propolis wine preparing technology is simple and convenient; by studying influences of all factors on one another, the propolis wine enabling effective ingredients in the propolis to be fully dissolved out is obtained; moreover, the prepared propolis wine is high in quality, mellow in aroma, mellow, refined, free from extraneous odor and high in oxidation resistance, and has more obvious advantages for human bodies.

Description

technical field [0001] The invention belongs to the technical field of wine processing, and in particular relates to a preparation process of propolis wine. Background technique [0002] Many studies have found that there are more than 20 categories and more than 300 kinds of natural active ingredients in propolis, mainly including flavonoids, terpenes, phenols, aldehydes, acids, aromas, enzymes, amino acids, fatty acids, vitamins and polysaccharides. Sugars, etc., have the reputation of "treasure house of flavonoids" and "purple gold". Flavonoids have antibacterial, antiviral, antitumor, anti-inflammatory, immune regulation, anti-oxidation and other activities, and are widely used in food, Medicines and cosmetics fields. [0003] (1) Antibacterial effect: Propolis can sterilize, sterilize, disinfect, inhibit bacteria, prevent mildew, and prevent corrosion, which solves the defect that antibiotics only work on a single microorganism, and has no side effects. It has a good ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12G3/04C12G3/02
Inventor 李长富
Owner 重庆百香蜂产品有限责任公司
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