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Preparation method of osmanthus wine

A kind of sweet-scented osmanthus wine and sweet-scented osmanthus technology, applied in the preparation of alcoholic beverages, etc., can solve the problems of backwardness and unsuitability for daily drinking, and achieve the effect of low alcohol concentration

Inactive Publication Date: 2016-05-25
黑龙江东北亚林产品有限公司
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  • Abstract
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  • Application Information

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Problems solved by technology

[0003] The production of traditional sweet-scented osmanthus wine is to soak sweet-scented osmanthus in white wine at 60°. This kind of craft of making sweet-scented osmanthus wine is not only backward, but also the resulting sweet-scented osmanthus wine is a highly alcoholic solution, which is not suitable for daily drinking

Method used

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Embodiment Construction

[0020] The specific embodiment of the present invention is, the technological process of described sweet-scented osmanthus wine preparation method is:

[0021] (1) Osmanthus fragrans treatment process: Fresh osmanthus fragrans is cleaned, sieved and air-selected to remove impurities from raw osmanthus fragrans to obtain osmanthus fragrans raw materials, put the impurity-removed osmanthus fragrans raw materials into a forced blast dryer, and the baking temperature is controlled at 55°C, drying time is 6 hours, and the moisture content of osmanthus raw materials reaches 7.5-8%, put the osmanthus raw materials with a moisture content of 7.5-8% into the crushing device for crushing, and then sieve through a 5-mesh sieve to obtain osmanthus powder. use;

[0022] (2), honey juice preparation process:

[0023] a. Use high-grade and high-quality honey with a Baume degree of 42 degrees or more as raw materials, put the raw honey into an emulsification tank and melt it at a constant te...

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Abstract

The invention relates to a preparation method of osmanthus wine. The preparation method comprises the following steps: osmanthus powder preparation, honey juice preparation, preparation of osmanthus-honey juice mixed mother solution, impregnation and fermentation, aging, filtration and clarification, storage and winterizing stabilization, and filling. The water content of the osmanthus powder is 7.5-8%, and the fineness is 5 meshes. The sugar degree of the honey juice is 20-30%. The pH value of the osmanthus powder-honey juice mixed mother solution is 3.0-3.5. The yeast added in the impregnation and fermentation process is special yeast for Diboshi mead. The aging temperature is 18 DEG C or below, and the time is 25 days. The additive in the filtration and clarification is bentonite. According to the preparation method, the osmanthus used as the raw material is fermented to obtain the osmanthus alcoholic beverage, thereby changing the outdated technique of the traditional osmanthus wine. The osmanthus wine has low alcohol concentration, and has the advantages of daily drinking and health care.

Description

technical field [0001] The invention relates to the technical field of health care product processing, in particular to a method for preparing sweet-scented osmanthus wine with sweet-scented osmanthus as a raw material. Background technique [0002] Osmanthus osmanthus is a kind of natural medicinal material. Osmanthus osmanthus is warm in nature and pungent in taste. It has the functions of invigorating the stomach, reducing phlegm, promoting body fluid, dispelling phlegm, and calming the liver. Wine is a good product that people use to worship gods and ancestors. The younger generation will worship the elders with sweet-scented osmanthus wine after offering sacrifices. After the elders drink it, it symbolizes longevity. [0003] The making of traditional sweet-scented osmanthus wine is that sweet-scented osmanthus is added in the white wine of 60 ° and soaks, and the craft of this making sweet-scented osmanthus wine not only falls behind, and the sweet-scented osmanthus wi...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12G3/02
CPCC12G3/025
Inventor 马金友刘东王振亮刘明
Owner 黑龙江东北亚林产品有限公司
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