Processing method of lemon and flos chrysanthemi juice wine

A processing method, the technology of chrysanthemum, which is applied in the field of chrysanthemum processing, can solve the problems of low utilization rate of active ingredients of chrysanthemum, increase of calcium in human body, single taste and flavor, etc., and achieve the effects of enriching nutrition and flavor, promoting metabolism, and mellow wine taste

Inactive Publication Date: 2018-01-23
安徽国丰农业科技发展有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

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Problems solved by technology

[0002] Chrysanthemum is a perennial herb of Compositae, one of the top ten famous flowers in my country, and one of the traditional Chinese medicinal materials commonly used in my country. Coronary expansion and antibacterial effect, long-term drinking can increase human calcium, regulate myocardial function, lower cholesterol, suitable for middle-aged and elderly people and drink when preventing epidemic conjunctivitis; although in the prior art, c

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  • Processing method of lemon and flos chrysanthemi juice wine

Examples

Experimental program
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Example Embodiment

[0017] Example 1

[0018] In the embodiment of the present invention, a method for processing lemon chrysanthemum syrup wine is as follows:

[0019] (1) Weigh the raw materials by weight: 29 parts of fresh chrysanthemum petals, 24 parts of fresh lemons, 940 parts of corn wine, 17 parts of fresh pitaya peel, 1.2 parts of egg white powder, 0.4 parts of chitosan, and 13 parts of jujube nectar;

[0020] (2) Wash the fresh chrysanthemum petals and drain them until there is no moisture on the surface. Place them in a freezer at -28°C and freeze them for 50 minutes, and increase the temperature to -5°C at a rate of 0.4°C / min to continue constant temperature freezing for 70 minutes. Take it out, treat it with high-temperature steam, and beat to obtain chrysanthemum pulp;

[0021] (3) Wash the fresh lemon and fresh dragon fruit peels separately, beat them, put them into the corn wine together with the chrysanthemum pulp and jujube nectar, mix them evenly, seal them, put them in the temperature...

Example Embodiment

[0027] Example 2

[0028] In the embodiment of the present invention, a method for processing lemon chrysanthemum syrup wine is as follows:

[0029] (1) Weigh the raw materials by weight: 30 parts of fresh chrysanthemum petals, 25 parts of fresh lemons, 950 parts of corn wine, 18 parts of fresh pitaya peel, 1.3 parts of egg white powder, 0.5 parts of chitosan, and 14 parts of jujube nectar;

[0030] (2) Wash the fresh chrysanthemum petals, drain them until there is no moisture on the surface, put them in a freezer at -27°C and freeze for 55 minutes, heat up to -4°C at a heating rate of 0.5°C / min and continue constant temperature freezing for 75 minutes. Take it out, treat it with high-temperature steam, and beat to obtain chrysanthemum pulp;

[0031] (3) Wash the fresh lemon and fresh pitaya peel separately, beat them, put them into the corn wine together with the chrysanthemum pulp and jujube nectar, mix and stir evenly, seal, put it in the condition of 39℃, soak for 75h, take it out...

Example Embodiment

[0037] Example 3

[0038] In the embodiment of the present invention, a method for processing lemon chrysanthemum syrup wine is as follows:

[0039] (1) Weigh the raw materials by weight: 31 parts of fresh chrysanthemum petals, 26 parts of fresh lemons, 960 parts of corn wine, 19 parts of fresh pitaya peel, 1.4 parts of egg white powder, 0.6 parts of chitosan, 15 parts of jujube nectar;

[0040] (2) Wash the fresh chrysanthemum petals and drain them until there is no moisture on the surface. Place them in a freezer at -26°C for 60 minutes at a constant temperature, and increase the temperature to -3°C at a rate of 0.6°C / min to continue constant temperature freezing for 80 minutes. Take it out, treat it with high-temperature steam, and beat to obtain chrysanthemum pulp;

[0041] (3) Wash the fresh lemon and fresh dragon fruit peels separately, beat them, put them into the corn wine together with the chrysanthemum pulp and jujube nectar, mix them evenly, seal them, put them in the tempe...

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Abstract

The invention belongs to the technical field of flos chrysanthemi processing, and particularly discloses a processing method of lemon and flos chrysanthemi juice wine. The method comprises the following steps: (1), weighing the following raw materials in parts by weight: 29 to 31 parts of fresh flos chrysanthemi petals, 24 to 26 parts of fresh lemon, 940 to 960 parts of corn wine, 17 to 19 parts of fresh dragon fruit peel, 1.2 to 1.4 parts of egg white powder, 0.4 to 0.6 part of chitosan, and 13 to 15 parts of Chinese date honey; (2), obtaining flos chrysanthemi syrup; (3), obtaining primary lemon and flos chrysanthemi juice wine; (4), obtaining lemon and flos chrysanthemi juice wine; (5), filling, performing sterilization, and labeling, so as to obtain a finished product. The processed lemon and flos chrysanthemi juice wine is orange-yellow, clear and transparent, does not contain suspended solids, has the fragrance of flos chrysanthemi, ensures that fragrance of flos chrysanthemi, honey and wine is harmonious, makes body refreshed and fragrant, has light flos chrysanthemi flavor, is moderate in sweet and sour degrees, mellow in vinosity, comfortable and harmonious, complete in wine body, and outstanding in flavor, and has obvious treatment effects on patients suffering from long-term constipation, insomnia and dreaminess, and xerosis cutis.

Description

technical field [0001] The invention belongs to the technical field of chrysanthemum processing, in particular to a method for processing lemon chrysanthemum wine. Background technique [0002] Chrysanthemum is a perennial herb of Compositae, one of the top ten famous flowers in my country, and one of the traditional Chinese medicinal materials commonly used in my country. Coronary expansion and antibacterial effect, long-term drinking can increase human calcium, regulate myocardial function, lower cholesterol, suitable for middle-aged and elderly people and drink when preventing epidemic conjunctivitis; although in the prior art, chrysanthemum is also used for processing chrysanthemum wine , but the chrysanthemum wine brewed by it not only has a single taste and flavor, but also has a low utilization rate of the active ingredients of chrysanthemum, and has a long brewing time and a low clarification rate, so that it cannot be widely promoted in the market; The processing meth...

Claims

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Application Information

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IPC IPC(8): C12G3/04C12H1/052A61K36/752A61P1/00A61P17/00A61P25/00
Inventor 朱修岐
Owner 安徽国丰农业科技发展有限公司
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