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Production method of dandelion flower functional fermented wine

A production method, the technology of dandelion, applied in the preparation of alcoholic beverages, methods based on microorganisms, biochemical equipment and methods, etc., to achieve the effects of enriching resources, improving taste and flavor, and protecting eyesight

Active Publication Date: 2016-09-07
南宁农源八达商贸有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] Researchers at home and abroad have used dandelion to prepare beer, hot wine, traditional Chinese medicine wine and beverages, etc. The research on dandelion flowers is mostly focused on the development of scented tea, and there are few studies on the preparation of functional fermented wine with dandelion flowers as the main raw material

Method used

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  • Production method of dandelion flower functional fermented wine

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specific Embodiment approach 1

[0023] Specific embodiment one: a kind of dandelion flower functional fermented wine of this embodiment, it is made up of 3500~4000 parts of pure water, 200~230 parts of dandelion flower, 1200~1600 parts of sugar, 230~250 parts of orange Juice, 50-60 parts of orange juice, 50-60 parts of lemon juice, 15-20 parts of orange peel, 5-7 parts of lemon peel, 6-8 parts of active dry yeast, 1-3 parts of lactic acid bacteria, 0.5-0.6 parts of cloves and Made from 1 to 1.5 parts of ginger.

specific Embodiment approach 2

[0024] Specific embodiment two: the preparation method of a kind of dandelion flower functional fermented wine of the present embodiment, it is to carry out according to the following steps:

[0025] 1. Blanch and sterilize dandelion flowers; cut orange peel and lemon peel into 0.5cm×0.5cm size, shred ginger to 0.2cm×1cm size, grind cloves, and then peel the orange peel, lemon peel, Put ginger and cloves into a cloth bag, add sugar and water, heat to 100°C and boil for 10 minutes, after cooling, mix with dandelion flowers, add pasteurized (65°C for 30 minutes) orange juice, orange juice and lemon juice, and then pack Fermenter;

[0026] 2. Ferment according to the following two stages: (1) Introduce carbon dioxide and nitrogen, fill the fermenter, inoculate active dry yeast, and carry out fermentation. The fermentation temperature is 25-30°C, the fermentation time is 4-6 days, and the stirring is started every 3 hours. (2) Inoculate the active lyophilized powder of lactic aci...

specific Embodiment approach 3

[0027] Specific embodiment three: The difference between this embodiment and specific embodiment two is that the active dry yeast is M05 active Saccharomyces bayanus, Saccharomyces serevisiae, Kloeckera apiculata ), grape juice Hansenia spore yeast (Hanseniaspera uvarum) several or more mixed according to the same example. Others are the same as in the second embodiment.

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Abstract

The invention relates to a production method of dandelion flower functional fermented wine. The invention aims at solving the problem that a method for preparing fermented wine by adopting dandelion flowers does not exist in the prior art. The wine is produced from purified water, the dandelion flowers, sugar, tangerine juice, orange juice, lemon juice, tangerine peel, lemon peel, yeast, lactic acid bacteria, clove and fresh ginger. The production method comprises the following steps of: removing receptacles of the dandelion flowers, blanching, removing white pulps of the tangerine peel and the lemon peel, slicing, shredding the fresh ginger, smashing the clove, and putting together into a 200-mesh filter cloth bag, sterilizing and mixing the components and fruit juices, then transferring into a fermentation tank filled with carbon dioxide and nitrogen, carrying out primary fermentation by adopting mixed active yeast, carrying out secondary fermentation by utilizing the mixed active yeast, ageing, carrying out low temperature centrifugal impurity removal, and filtering, so that the dandelion flower functional fermented wine is produced. The prepared fermented wine is yellowish, clear, glossy and faint scent and smooth in taste and has multiple effects such as nutrition and healthcare.

Description

technical field [0001] The invention belongs to the technical field of food fermentation, and in particular relates to a dandelion flower functional fermented wine and a preparation method thereof. Background technique [0002] Dandelion is a perennial herb of the genus Dandelion in the Compositae family. It is widely distributed in Europe, Asia, and the American continent, and it is distributed in most parts of my country. Dandelion contains dandelion alcohol, dandelion bitter element, choline, yellow pigment, organic acid, inulin, glucose, V A , Vc, V D , carotene and other nutrients and rich in trace elements, diuretic, heat-clearing and detoxifying, reducing swelling and dissipating stagnation, improving indigestion and constipation, treating rheumatism and joint discomfort, relieving dermatitis, effective for eczema, and strengthening the liver It can lower cholesterol, a large amount of potassium and sodium can jointly regulate the water-salt balance in the body, mak...

Claims

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Application Information

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IPC IPC(8): C12G3/02C12H1/07A61K36/9068A61P39/06C12R1/225
CPCA61K36/288A61K36/61A61K36/752A61K36/9068C12G3/02C12H1/063A61K2300/00
Inventor 王鹏郭丽霍瑛琪李杨张金凤柴云雷
Owner 南宁农源八达商贸有限公司
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