Lotus leaf and cedrela sinensis wine and preparation method thereof

The technology of lotus leaf toona sinensis and lotus leaf is applied in the field of lotus leaf toona sinensis wine and its preparation, which can solve the problems of insufficient utilization of effective ingredients of lotus leaf, waste of resources and the like, and achieve prevention of cardiovascular and cerebrovascular diseases, cost saving, and fresh taste. Effect

Inactive Publication Date: 2016-03-16
LANGXI NANHU LOTUS PRODN & MARKETING PROFESSIONAL COOP
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

A large number of lotus leaves are discarded, so that the active ingredients of lotus leaves are not fully utilized, resulting in waste of resources, and it is urgent to expand the processing and utilization of lotus leaves

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0023] A lotus leaf toon wine made from the following weight percentages of raw materials: lotus leaf 54%, toon 9%, sucrose 4%, soybean oligosaccharide 8%, lotus seed 10%, rich vegetable 7%, rescue cabbage 4%, Angel wine yeast 2%, tryptophan 1.6%, mixed enzyme 0.05%, lycopene 0.25%, citric acid 0.1%.

[0024] The mixed enzyme is composed of enzymes in the following weight ratio: cellulase: pectinase=8:1.

[0025] A preparation method of lotus leaf toon wine specifically includes the following steps:

[0026] (1) Take 50 times the weight of Angel wine yeast and add a part of sucrose to prepare a 4% sucrose aqueous solution. Sterilize at 121°C for 20 minutes, cool to 25°C, add Angel wine yeast, and culture at 30°C. 30 minutes to activate Angel wine yeast;

[0027] (2) Wash the lotus leaves, dry at 40°C, crush, pass through a 60-mesh sieve to obtain lotus leaf powder;

[0028] (3) Wash toon, lotus seeds, rich vegetables and salvage cabbage, beaten to obtain vegetable pulp;

[0029] (4) Ta...

Embodiment 2

[0033] A lotus leaf toon wine made from the following weight percentages of raw materials: lotus leaf 54%, toon 8%, sucrose 5%, soybean oligosaccharide 8%, lotus seed 10%, rich vegetable 7%, salvage cabbage 4%, Angel wine yeast 2%, tryptophan 1.5%, mixed enzyme 0.06%, lycopene 0.34%, citric acid 0.1%.

[0034] The mixed enzyme consists of enzymes in the following weight ratio: cellulase: pectinase=9:1.

[0035] A preparation method of lotus leaf toon wine specifically includes the following steps:

[0036] (1) Take 50 times the weight of Angel wine yeast and add a part of sucrose to prepare a 4% sucrose aqueous solution, sterilize at 121°C for 20 minutes, cool to 30°C, add Angel wine yeast, and culture at 30°C. 35 minutes to activate Angel wine yeast;

[0037] (2) Wash the lotus leaf, dry it at 45°C, smash it, and pass through a 70-mesh sieve to obtain lotus leaf powder;

[0038] (3) Wash toon, lotus seeds, rich vegetables and salvage cabbage, beaten to obtain vegetable pulp;

[0039] ...

Embodiment 3

[0043] A lotus leaf toon wine made from the following weight percentages of raw materials: lotus leaf 54%, toon 8%, sucrose 6%, soybean oligosaccharide 8%, lotus seed 9%, rich vegetable 7%, rescue cabbage 4%, Angel wine yeast 2%, tryptophan 1.4%, mixed enzyme 0.07%, lycopene 0.4%, citric acid 0.13%.

[0044] The mixed enzyme is composed of enzymes in the following weight ratio: cellulase: pectinase=9:2.

[0045] A preparation method of lotus leaf toon wine specifically includes the following steps:

[0046] (1) Take 50 times the weight of Angel wine yeast and add a part of sucrose to prepare a 4% sucrose aqueous solution, sterilize at 121°C for 20 minutes, cool to 35°C, add Angel wine yeast, and culture at 30°C. 40 minutes to activate Angel wine yeast;

[0047] (2) Wash the lotus leaves, dry at 50°C, smash, and pass through an 80-mesh sieve to obtain lotus leaf powder;

[0048] (3) Wash toon, lotus seeds, rich vegetables and salvage cabbage, beaten to obtain vegetable pulp;

[0049] (4...

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PUM

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Abstract

The invention discloses a lotus leaf and cedrela sinensis wine and a preparation method thereof. The lotus leaf and cedrela sinensis wine is prepared from lotus leaves, cedrela sinensis, cane sugar, soybean oligosaccharides, lotus seeds, gynura divaricata, sedum aizoon, angel wine yeast, tryptophan, mixed enzyme, lycopene and citric acid. According to the lotus leaf and cedrela sinensis wine and the preparation method thereof, the method is simple, operation is easy, the cost is saved, the taste is refreshing, the alcoholic strength is low, the sugar content is low, the wine is clear and transparent, and the stability is high. Through enzymolysis, blending and fermentation, lotus leaf alkaloid bioactive constituents of the lotus leaves are dissolved in ethyl alcohol and water in the two states of lotus leaf alkaloid and lotus leaf alkaloid salt, and the extraction rate is high. The food materials and medicinal materials for nourishing the heart to tranquilize mind are added, the health care function can be significantly enhanced, and the lotus leaf wine can improve sleeping, reduce fat and lose weight, achieve the bacteriostatic and antiviral effect, prevent cardiovascular and cerebrovascular diseases, enhance resistance, resist aging, and achieve the life prolonging effect. The deep processing approach of the lotus leaves and the cedrela sinensis is added, the utilization rate is improved, and economic incomes of farmers are increased.

Description

Technical field [0001] The invention relates to the field of food processing, in particular to a lotus leaf toon wine and a preparation method thereof. Background technique [0002] The lotus leaf is a plant leaf that is homologous to medicine and food. It is rich in β-carrotin, flavonoids, volatile oil, soaps, vitamin C, lotus leaf, N-nor lotus leaf, O-nor lotus leaf Alkali, tachycardine, ymeparine, N-methyl aconitine, protonicoline, liriodendron and other anti-mitotic alkaline components, which have clearing heat and removing dampness, hemostasis and diuresis, Fat weight loss, antibacterial, antiviral and anti-oxidant effects. [0003] Only a small part of my country's lotus leaves are used as medicinal materials or used in processed foods, and most lotus leaves are discarded. In the production of existing lotus leaf processed foods, water is mostly used as a solvent for production, such as lotus leaf tea beverages and lotus leaf beverages. The flavonoids and alkaloids in lotus...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12G3/02A61K36/62A61P25/20A61P3/04A61P3/06A61P31/00A61P9/00A61P37/02A61P39/00
Inventor 余里富余健
Owner LANGXI NANHU LOTUS PRODN & MARKETING PROFESSIONAL COOP
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