Low-alcohol chuzhou chrysanthemum leaching liquor and production method thereof

A production method, the technology of chrysanthemum, which is applied in the field of food processing, can solve the problems of ineffective extraction of chrysanthemum, hidden dangers to consumers' health, etc.

Active Publication Date: 2017-08-18
CHUZHOU UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0006] The above-mentioned beverage products have the following technical defects: one is that the aqueous solution extraction technology cannot effectively extract the organic-soluble functional components

Method used

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  • Low-alcohol chuzhou chrysanthemum leaching liquor and production method thereof
  • Low-alcohol chuzhou chrysanthemum leaching liquor and production method thereof
  • Low-alcohol chuzhou chrysanthemum leaching liquor and production method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0134] Embodiment 1: Production of low-alcohol chrysanthemum leaching wine

[0135] The implementation steps of this embodiment are as follows:

[0136] A. Chuju pretreatment

[0137] Select high-quality chrysanthemum, remove impurities, wash, and dry the cleaned fresh chrysanthemum at a temperature of 60°C for 40 minutes;

[0138] B. Pre-soak

[0139] According to the ratio of chrysanthemum in grams to base liquor in milliliters of 1:10, add the chrysanthemum obtained in step A to the Wuliangye base liquor, pre-soak and extract at room temperature for 12 hours, and separate to obtain the pre-extraction of chrysanthemum chrysanthemum;

[0140] C. Low temperature ultrasonic extraction

[0141] The chrysanthemum pre-extraction solution obtained in step B was leached in an ice bath for 20 minutes under the condition of a power of 120W by a UWave-1000 type microwave, ultraviolet, and ultrasonic trinity synthetic extraction reaction instrument produced by Shanghai Xinyi Microwav...

Embodiment 2

[0148] Embodiment 2: produce low-alcohol chrysanthemum leaching wine

[0149] The implementation steps of this embodiment are as follows:

[0150] A. Chuju pretreatment

[0151] Select high-quality chrysanthemum, remove impurities, wash, and dry the cleaned fresh chrysanthemum at a temperature of 50°C for 50 minutes;

[0152] B. Pre-soak

[0153] According to the ratio of chrysanthemum in grams to base liquor in milliliters as 1:60, add the chrysanthemum obtained in step A to Sichuan Luzhou-flavor distilled liquor (42°) base liquor, and pre-soak for 72 hours at room temperature; Obtain the chrysanthemum chrysanthemum pre-extraction solution;

[0154] C. Low temperature ultrasonic extraction

[0155] The chrysanthemum chrysanthemum pre-extraction liquid that step B obtains adopts UWave-1000 type microwave · ultraviolet · ultrasonic three-in-one synthetic extraction reaction instrument produced by Shanghai Xinyi Microwave Chemical Technology Co., Ltd. to extract 40 minutes i...

Embodiment 3

[0162] Embodiment 3: Production of low-alcohol chrysanthemum leaching wine

[0163] The implementation steps of this embodiment are as follows:

[0164] A. Chuju pretreatment

[0165] Select high-quality chrysanthemum, remove impurities, wash, and dry the cleaned fresh chrysanthemum at a temperature of 55°C for 45 minutes;

[0166] B. Pre-soak

[0167] According to the ratio of chrysanthemum in grams to base wine in milliliters of 1:40, the chrysanthemum obtained in step A was added to Luzhou Laojiao Tequ base wine, pre-soaked and extracted at room temperature for 48 hours, and pre-prepared chrysanthemum was obtained by separation. Extraction solution;

[0168] C. Low temperature ultrasonic extraction

[0169] The chrysanthemum chrysanthemum pre-extraction solution obtained in step B was extracted in an ice bath for 30 minutes under the condition of power 140W by UWave-1000 type microwave, ultraviolet and ultrasonic trinity synthesis extraction reaction instrument produced...

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Abstract

The invention relates to a low-alcohol chuzhou chrysanthemum leaching liquor and a production method thereof. The production method comprises the steps of chuzhou chrysanthemum pretreatment, pre-soaking, low-temperature ultrasonic leaching, alcohol reducing of base liquor, flavor blending and the like. The low-alcohol chuzhou chrysanthemum leaching liquor has bright color; the flavone content reaches 43.72mg/100g or greater; in terms of the total reduction capacity, an absorbance ratio (A) of 1mL of the low-alcohol chrysanthemum leaching liquor is greater than 0.545; a superoxide anion free radical scavenging rate is 79.91% or greater; a DPPH free radical scavenging rate is 88.86% or greater, so that the low-alcohol chuzhou chrysanthemum leaching liquor has a remarkable fragrance characteristic. Therefore, the low-alcohol chuzhou chrysanthemum leaching liquor has a bright industrial application prospect.

Description

[0001] 【Technical field】 [0002] The invention belongs to the technical field of food processing. More specifically, the present invention relates to a low-alcohol chrysanthemum extract wine, and also relates to a production method of the low-alcohol chrysanthemum extract wine. [0003] 【Background technique】 [0004] Chrysanthemum chrysanthemum is a Chrysanthemum morifolium Ramat, one of the "Four Great Anhui Medicines", ranking first among the "Four Great Medicines Chrysanthemums". It is a good product for both medicine and tea. Chuju can clear away heat and detoxify, relax tendons and activate blood circulation, protect liver and improve eyesight, and enhance human immunity. It has a significant effect on hypertension, coronary heart disease and arteriosclerosis. In recent years, the analysis and research on the components of Chuju chrysanthemum have shown that Chuju chrysanthemum is rich in flavonoids, volatile oils, amino acids and trace elements and other effective ing...

Claims

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Application Information

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IPC IPC(8): C12G3/06C12G3/08
CPCC12G3/06C12G3/08
Inventor 董艺凝刘家燕苗文娟孙茂胜苏亮云
Owner CHUZHOU UNIV
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