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Method for brewing chrysanthemum flower wine

A chrysanthemum wine and chrysanthemum technology, applied in the field of winemaking, can solve the problems that the active ingredients of chrysanthemum cannot be effectively exerted, cannot exist in the wine, and cannot be obtained, and achieve the effects of promoting sleep, high nutritional value, and nourishing liver and kidney.

Inactive Publication Date: 2018-01-12
ANHUI JUTAI CHUJU HERBAGE TECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0002] At present, there are many kinds of wine, and to improve the flower fragrance of the wine, the essence of flowers is usually added into the brewed wine to form flower wine. Can not exist in wine, especially different flowers contain different active ingredients, so they have different effects on the human body, such as saffron, which has the effect of promoting blood circulation and relaxing tendons; Dispelling wind and clearing heat, clearing liver and improving eyesight, detoxification and anti-inflammation, etc.; the traditional method directly soaks chrysanthemums in wine, which cannot effectively and completely obtain active ingredients from chrysanthemums, and the active ingredients in chrysanthemums cannot be effectively exerted

Method used

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Examples

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Effect test

Embodiment 1

[0016] Embodiment 1: the brewing method of chrysanthemum wine specifically comprises the following contents:

[0017] (1) Weigh fresh glutinous rice, wash it to remove impurities, dry it, put it in a pot, bake it at 115°C for 15 minutes, then bake it at 150°C for 3 minutes; take it out and let it cool, then add 20°C to the glutinous rice After soaking in water at -25°C for 100-120 minutes, pick up and filter to dry;

[0018] (2) Put the pretreated glutinous rice into a pot and steam for 1-2 hours;

[0019] (3) Cool the next koji: take out the steamed glutinous rice and let it cool for 2-3 hours, then add the dissolved koji and stir evenly; the amount of koji added is 5% of the mass of the glutinous rice;

[0020] (4) Collect fresh chrysanthemums, wash them, add an appropriate amount of deionized water, mix them well, and then add 10%-12% sodium ascorbate solution to it for beating. The amount of sodium ascorbate added is 20%- 25% to make a chrysanthemum slurry, and irradiate...

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Abstract

The invention discloses a method for brewing chrysanthemum flower wine. The method specifically comprises the following steps: firstly, cooking fresh glutinous rice to be made into koji, pretreating fresh chrysanthemum flower to be made into slurry, carrying out mixed fermentation and making wine in a pit. The chrysanthemum flower wine is prepared from the fresh glutinous rice and chrysanthemum flower, and is sweet and mellow when drinking, the chrysanthemum flower is fragrant, and the nutritional value is high. The chrysanthemum flower wine obtained after fermentation changes the traditionalchrysanthemum flower wine. The chrysanthemum flower wine provided by the invention has the functions of clearing away heat and removing toxicity, clearing liver and improving vision, maintaining beauty and keeping young, nourishing liver and kidney, promoting sleep and the like, and plays a significant health care effect.

Description

technical field [0001] The invention relates to a brewing method of chrysanthemum wine, which belongs to the technical field of brewing. Background technique [0002] At present, there are many kinds of wine, and to improve the flower fragrance of the wine, the essence of flowers is usually added into the brewed wine to form flower wine. Can not exist in wine, especially different flowers contain different active ingredients, so they have different effects on the human body, such as saffron, which has the effect of promoting blood circulation and relaxing tendons; Dispelling wind and clearing heat, clearing liver and improving eyesight, detoxification and anti-inflammation, etc.; the traditional method directly soaks chrysanthemums in wine, which cannot effectively and completely obtain active ingredients from chrysanthemums, and the active ingredients in chrysanthemums cannot be effectively exerted . Contents of the invention [0003] In order to alleviate the deficienc...

Claims

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Application Information

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IPC IPC(8): C12G3/02
Inventor 史亚东
Owner ANHUI JUTAI CHUJU HERBAGE TECH