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Preparation method of osmanthus cordial

A technology of sweet-scented osmanthus and dew wine, which is applied in the preparation of alcoholic beverages, etc., which can solve the problems of unknown nutritional components, various types of sweet-scented osmanthus wine, and mixed good and bad, so as to achieve the effect of convenient operation, promoting healthy development, and promoting development

Inactive Publication Date: 2016-04-13
NANJING FORESTRY UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] Purpose of the invention: Aiming at the problems of the existing sweet-scented osmanthus wine with various types, mixed good and bad, and unknown nutritional components, the purpose of the present invention is to provide a preparation method of sweet-scented osmanthus wine, which can ensure the nutritional value through scientific proportioning and give full play to the health care function of sweet-scented osmanthus wine

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0019] A preparation method of sweet-scented osmanthus wine, comprising the following steps:

[0020] 1) During the blooming period of osmanthus, fresh osmanthus is collected, and the variety of osmanthus used is 'Xiao Jinling';

[0021] 2) Select the base wine produced in Sichuan, adjust the concentration of the base wine to 66°, and soak the cleaned osmanthus petals in the 66° base wine according to the ratio of material to liquid of 1:20 (g / mL, the same below), and seal it tightly Store in a cool place for more than 5 months;

[0022] 3) Half a year later, the color of osmanthus dew wine is golden yellow, clear and transparent, without suspended sediment, sweet osmanthus, mellow taste, and rich in nutrition.

[0023] After half a year of airtight soaking, the content of main nutrients per liter of sweet-scented osmanthus wine: total flavonoids 1.14g, anthocyanins 7.49mg, vitamin C 3.99mg, total sugar 2.58g, Fe1.14mg, Mn0.17mg, Zn0.94mg, Cu0 .23mg, Mg7.69mg, Ca2.91mg; Cont...

Embodiment 2

[0027] A preparation method of sweet-scented osmanthus wine, comprising the following steps:

[0028] 1) During the blooming period of osmanthus, fresh osmanthus is collected, and the variety of osmanthus used is 'Xiao Jinling';

[0029] 2) Select the base wine produced in Sichuan, adjust the concentration of the base wine to 66°, and soak the cleaned osmanthus petals in the 66° base wine according to the ratio of material to liquid of 1:40, and place it in a cool place for more than 5 months in an airtight place ;

[0030] 3) Half a year later, the color of osmanthus dew wine is golden yellow, clear and transparent, without suspended sediment, sweet osmanthus, mellow taste, and rich in nutrition.

[0031] After soaking for half a year, the nutrient content of the dew wine was determined as follows: The content of main nutrients per liter of osmanthus dew wine: 0.63g of total flavonoids, 4.79mg of anthocyanins, 2.48mg of vitamin C, 0.81g of total sugar, 1.2mg of Fe, and 0.10m...

Embodiment 3

[0034] A preparation method of sweet-scented osmanthus wine, comprising the following steps:

[0035] 1) During the blooming period of osmanthus, fresh osmanthus is collected, and the variety of osmanthus used is 'Xiao Jinling';

[0036] 2) Select the base wine produced in Sichuan, adjust the concentration of the base wine to 42°, and soak the cleaned osmanthus petals in the base wine of 66° according to the ratio of material to liquid of 1:20, and place it in a cool place for more than 5 months in an airtight place ;

[0037] 3) Half a year later, the color of osmanthus dew wine is golden yellow, clear and transparent, without suspended sediment, sweet osmanthus, mellow taste, and rich in nutrition.

[0038] After soaking for half a year, the nutrient content of dew wine was determined as follows: the content of main nutrients per liter of osmanthus dew wine: total flavonoids 1.08g, anthocyanins 4.89mg, vitamin C1.93mg, total sugar 2.32g, Fe1.3mg, Mn0.34mg , Zn0.76mg, Cu0.2...

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Abstract

The invention discloses a preparation method of osmanthus cordial, which comprises the following steps: 1) in the osmanthus flowering period, collecting fresh osmanthus, and cleaning for later use; 2) regulating the concentration of the base liquor to 42-66 %vol, immersing osmanthus petals in the base liquor according to the material / liquid ratio of 1:(20-40), and storing in a sealed state in the shade for more than 5 months; and 3) after half a year, obtaining the golden yellow osmanthus cordial, which has the advantages of clear and transparent vinosity, no suspended sediments, pure mouthfeel and rich nutrients and has the sweetness and aroma of the osmanthus. The petals of the single osmanthus species are used as the material, thereby ensuring the consistency of the purity and aroma of the material. The specific preparation technique is adopted to ensure the color and optimal nutrient content of the cordial, so that the product has very high health-care function, thereby ensuring the product quality and product safety. The method is simple in technique and convenient to operate, and has wide applicability. The method greatly enhances the utilization value of the osmanthus petals and enhances the economic value of the osmanthus.

Description

technical field [0001] The invention belongs to the technical field of sweet-scented osmanthus consumption, and in particular relates to a preparation method of sweet-scented osmanthus wine. Background technique [0002] Dew wine is a beverage wine that uses distilled wine, fermented wine or edible alcohol as the wine base, uses edible animals, plants, and food additives as aroma, taste, and color substances, and is processed according to a certain production process, changing its original wine base style. . It has the characteristics of rich nutrition, various varieties and different styles. The range of dew wine is very wide, including flower and fruit type dew wine, animal and plant aromatic type, nourishing and nutritious wine and other wines. The nutritional and nourishing function of wine and the effect of "assisting" in "replenishing" are very in line with the health needs of modern consumers. my country's fruit wine is very rich in materials. The Ministry of Health...

Claims

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Application Information

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IPC IPC(8): C12G3/04
CPCC12G3/04
Inventor 杨秀莲王良桂常兆晶施婷婷冯洁
Owner NANJING FORESTRY UNIV
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