Preparation method of sweet flower sparkling wine

A technology of sparkling wine and flower petals, which is applied in the field of preparation of sweet flower sparkling wine, which can solve the problems of poor taste and achieve the effects of low alcohol content, improved nutritional value, and strong floral aroma

Inactive Publication Date: 2016-04-27
QINGDAO AGRI UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

In order to obtain a better flavor and colorful color for liqueur, most of the prior art is adjusted by adding flowers or fruit juices after gluti

Method used

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  • Preparation method of sweet flower sparkling wine

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Embodiment Construction

[0017] The present invention provides a method for preparing sweet flower sparkling wine. In order to make the purpose, technical scheme and effect of the present invention more clear and definite, the present invention will be further described in detail below. It should be understood that the specific embodiments described here are only used to explain the present invention, not to limit the present invention.

[0018] The invention provides a kind of preparation method of sweet flower sparkling wine, it comprises the following steps:

[0019] Step 1: Remove the flower pedicles and stems of roselle, calla lily, lavender, rhodiola, jasmine, osmanthus, rose, peach, chrysanthemum, coconut flower and lily, and only keep the petals;

[0020] Step 2, leaching: keep all the petals mentioned above at 20°C for 48 hours to obtain the leaching liquid, and the weight ratio of water: mixed petals is 5:1;

[0021] Step 3, wash the glutinous rice after removing impurities, put it in cold ...

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Abstract

The invention discloses a preparation method of sweet flower sparkling wine. The sweet flower sparkling wine is prepared through the steps of mixing roselle flowers and other flowers, carrying out pretreatment on wheat bran and sticky rice, carrying out cooking for saccharification, carrying out fermentation, carrying out digestion, carrying out blending, carrying out heat-cold stabilization, and adding with gas and canning. With the adoption of the digestion method, the color and the main ingredients are obtained, cofermentation with sticky rice is carried out, the nutrient substances in petals are not destroyed in the preparation method of sweet wine, and the abundant nutrient substances in the petals are reserved in the sweet wine, so that the nutrition value in the sweet wine is increased; in addition, ferulic acid and the derivatives thereof have the functions of resisting oxidation, slowing down aging, and the like; ferulic acid substances in sticky rice and wheat bran are sufficiently utilized, and the contents of ferulic acid and the derivatives thereof in the wine liquid are improved through the technologies including washing and enzymolysis; the sweet flower sparkling wine has low content of alcohol, fresh color and rich fragrance of flowers, and is particularly suitable for old people and women to drink.

Description

technical field [0001] The invention relates to the field of alcoholic beverages, in particular to a method for preparing sweet flower sparkling wine. Background technique [0002] Petals not only have high ornamental value, but also can be used as a natural coloring agent and provide rich aroma. At the same time, petals and their extracts have important physiological functions. For example, Roselle is rich in flavor acid, protein, vitamin C, elder triglycoside, citric acid, natural pigments and various minerals; jasmine contains functional ingredients such as catechin flavanols, tea polyphenols and caffeine; Inulin, stachydrine, locust and so on. These flower ingredients can balance blood lipids, promote calcium absorption, regulate the stomach, detoxify and diuresis, and have anti-oxidation, anti-tumor, liver protection, blood pressure lowering and beautifying effects. In order to make sweet wine obtain better local flavor and colorful color and luster, prior art is mos...

Claims

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Application Information

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IPC IPC(8): C12G3/02C12G3/06A61K36/8967A61P1/14
CPCA61K36/185A61K36/287A61K36/41A61K36/53A61K36/63A61K36/736A61K36/738A61K36/81A61K36/889A61K36/8945A61K36/8967C12G3/02C12G3/06A61K2300/00
Inventor 程凡升朱丹郭瑞
Owner QINGDAO AGRI UNIV
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