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Dandelion and hawthorn wine and preparation method thereof

A technology of hawthorn fruit wine and dandelion, which is applied in the preparation of alcoholic beverages, medical formulas, medical preparations containing active ingredients, etc., can solve the problems that there is no dandelion and hawthorn fruit wine, achieve better taste, reduce the content of fusel alcohol, Fragrant effect

Pending Publication Date: 2017-06-20
高清山
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

There are many types of fruit wine on the market, but there is no dandelion and hawthorn fruit wine

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0027] Embodiment 1 prepares dandelion hawthorn fruit wine

[0028] Proceed as follows:

[0029] (1) Prepare hawthorn original wine:

[0030] Weigh 100kg of mature hawthorn (stored under natural conditions for one week after picking), add 200kg of water, pre-boil in pure water at 100°C for 10 minutes, and beat; when cooled to 45°C, add 60ml of liquid pectinase, and after 6 hours Heat to 90°C to inactivate the enzyme, centrifuge the juice with a large centrifuge; degas at 70°C and -0.085MPa for 6 hours, put it into a fermenter, add 8gSO4 when the temperature of the juice drops to 30°C 2 (equivalent to 8g SO 2 Sodium metabisulfite), mix well; add white granulated sugar 35kg, stir well, add 15L activated Saccharomyces cerevisiae liquid after stirring well, stir well, carry out main fermentation under the temperature condition of 26 ℃, after 7 days main fermentation ends, filter; In the fermenter, add 12gSO 2 , carry out post-fermentation; after 30 days, reverse pouring once t...

Embodiment 2

[0037] Embodiment 2 prepares dandelion hawthorn fruit wine

[0038] Proceed as follows:

[0039] (1) Prepare hawthorn original wine:

[0040] Weigh 100kg of mature hawthorn, add 300kg of water, pre-boil in pure water at 90°C for 15 minutes, and beat; when cooled to about 45°C, add 50ml of liquid pectinase, heat to 90°C after 6 hours, and use a large centrifuge Centrifuge the juice out of the equipment; after degassing at 65°C and -0.08MPa for 8 hours, put it into the fermenter, when the juice drops to about 30°C, add 10gSO 2， Mix well; add 50 kg of white sugar, stir well, add 20L of activated Saccharomyces cerevisiae liquid, stir evenly, and carry out main fermentation at 24°C. After 7 days, the main fermentation ends, and the original wine is filtered; the original wine is transferred to fermentation In the tank, add 16gSO 2 , carry out post-fermentation; 30 days later, pour it back once, first dissolve the tannin in a small amount of hawthorn original wine, pour it into the...

Embodiment 3

[0046] Embodiment 3 prepares dandelion hawthorn fruit wine

[0047] Proceed as follows:

[0048] (1) Prepare hawthorn original wine:

[0049] Weigh 100kg of mature hawthorn, add 250kg of water, pre-boil in pure water at 95°C for 12 minutes, and beat; when cooled to about 45°C, add 60ml of liquid pectinase, heat to 90°C after 5 hours, and use a large centrifuge Centrifuge the juice out of the equipment; after degassing at 80°C and -0.08MPa for 5 hours, put it into the fermenter. When the juice drops to about 30°C, add 10gSO 2， Mix well; add 42.5kg of white sugar, stir well, add 16L of activated Saccharomyces cerevisiae liquid, stir well, carry out main fermentation at 28°C, after 7 days the main fermentation ends, filter to obtain raw wine; transfer raw wine to fermentation In the tank, add 14gSO 2 , carry out post-fermentation; 30 days later, pour it back once, first dissolve the tannin in a small amount of hawthorn original wine, pour it into the aging tank, stir well and ...

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PUM

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Abstract

The invention discloses dandelion and hawthorn wine. A preparation method of the dandelion and hawthorn wine comprises the following steps of: (1) preparing a hawthorn original wine: performing pulping, enzymatic hydrolysis, degassing, fermentation, post-fermentation, clarification and filtration to prepare the hawthorn original wine; (2) preparing a dandelion extraction liquid: performing extraction for three times to obtain the dandelion extraction liquid; (3) blending: mixing 70-80 parts of the hawthorn original wine, 10-20 parts of the dandelion extraction liquid and 5-15 parts of edible alcohol, adding a proper amount of water to adjust the alcoholism to 13-18 degrees and performing filtration; (4) aging: adding SO2, wherein the aging temperature is 15-18 degrees and the aging time is 6-10 months, and pouring wine lees once every three months; and (5) freezing and finally filtering the mixture to obtain the dandelion and hawthorn wine. The dandelion and hawthorn wine disclosed by the invention is strong in aroma and excellent in taste, has double nutrients of dandelion and hawthorn, is rich in nutritional substances such as flavone, and has the health-care functions of clearing away heat and toxic materials, preventing bacteria and diminishing inflammation, promoting circulation and the like.

Description

technical field [0001] The invention relates to dandelion and hawthorn fruit wine and a preparation method thereof, belonging to the technical field of wine brewing. Background technique [0002] Dandelion, also known as dandelion, mother-in-law, yellow flower, dandelion, milk grass, etc., is a plant of Compositae, and its chemical components mainly include flavonoids, sesquiterpene lactones, coumarins, triterpenes, plant Sterols, phenolic acids, carotene, pigments, volatile oils, in addition to a variety of fatty acids, sugars, bile acids, vitamins, minerals, pectin, proteins, etc. Pharmacological tests have proved that dandelion has antibacterial, anti-tumor, anti-oxidation, anti-inflammatory, diuretic, anti-allergic, anti-thrombotic, hypoglycemic, hypolipidemic, liver-protecting and choleretic, stomach-strengthening, and immune-promoting effects. [0003] Hawthorn, also known as Shanlihong, belongs to the genus Hawthorn in the Rosaceae. It can prevent and treat cardiova...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12G3/04C12G3/02A61K36/734A61P39/02A61P31/00A61P29/00A61P9/00
CPCA61K36/288A61K36/734C12G3/02C12G3/04A61K2300/00
Inventor 高清山高成香魏怀生
Owner 高清山
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