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Kunlun-coreopsis-tinctoria-flower health-protection wine and brewing method thereof

A technology of blood chrysanthemum and health wine, which is applied in the field of wine making, can solve the problems of insufficient raw materials and single production process, and achieve the effects of high nutritional value, innovative process flow, and novel materials

Inactive Publication Date: 2018-03-13
HUBEI UNIV OF TECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0008] The purpose of the present invention is to solve the shortcomings of the existing single production process and insufficient raw materials, and to provide a kind of kunlun blood chrysanthemum health wine brewed with petals as raw material and its brewing method

Method used

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  • Kunlun-coreopsis-tinctoria-flower health-protection wine and brewing method thereof
  • Kunlun-coreopsis-tinctoria-flower health-protection wine and brewing method thereof
  • Kunlun-coreopsis-tinctoria-flower health-protection wine and brewing method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0056] (1) Take 500 g of dried blood chrysanthemum without mildew and sundries, rinse and dry with tap water, and pulverize with a pulverizer until the particle diameter is less than 1 mm.

[0057] (2) Take 200g of blood chrysanthemum powder, wrap it with 3 layers of gauze, put it in 800ml of 42°Fen-flavor liquor, and soak it at 25°C for 7d.

[0058] (3) After soaking, take out the gauze bag, rinse it repeatedly with tap water, take 200g of the washed blood chrysanthemum powder, mix it with 200ml of sterile tap water, and beat it with a beater. Add 0.2g of pectinase and 0.16g of cellulase into the raw material slurry, stir evenly, carry out compound enzymolysis at 45°C, and let stand for about 12 hours. White granulated sugar is added to the slurry after enzymolysis to adjust the sugar content of the slurry to about 30%, and citric acid is added to adjust the total acid content to 1.0mg / 100ml to obtain a mixed solution.

[0059] (4) Take 80 mg of Saccharomyces cerevisiae, add...

Embodiment 2

[0072] (1) Take 500 g of dried blood chrysanthemum without mildew and sundries, rinse and dry with tap water, and pulverize with a pulverizer until the particle diameter is less than 1 mm.

[0073] (2) Take 200g of blood chrysanthemum powder, wrap it with 3 layers of gauze, put it in 600ml of 42°Fen-flavor liquor, soak it at 30°C for 6d.

[0074] (3) After soaking, take out the gauze bag, rinse it repeatedly with tap water, take 200g of the washed blood chrysanthemum powder, mix it with 200ml of sterile tap water, and beat it with a beater. Add 0.28g of pectinase and 0.20g of cellulase to the raw material slurry, stir evenly, carry out compound enzymolysis at 50°C, and let stand for about 12 hours. White granulated sugar is added to the slurry after enzymolysis to adjust the sugar content of the slurry to about 25%, and citric acid is added to adjust the total acid content to 1.3mg / 100ml to obtain a semi-solid mixed solution.

[0075] (4) Take 80 mg of Saccharomyces cerevisia...

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Abstract

The invention provides Kunlun-coreopsis-tinctoria-flower health-protection wine and a brewing method thereof. According to the brewing method, a petal is soaked by using delicate fragrance type Baijiu; afterwards, a soaked residue is subjected to fermentation treatment; two wine solutions are mixed according to a proportion; the finished-product wine is obtained through treatment. The process flowof filling materials for multiple times, firstly carrying out semi-solid-state fermentation and then carrying out liquid-state low-temperature fermentation is adopted in a fermentation procedure. Notonly is the pollution by a miscellaneous bacterium avoided but also the loss of a nutrient component is reduced and the finally obtained coreopsis-tinctoria-flower wine is reddish, clear, transparent, delicate-fragrance, pure and pleasant, is mellow, full and slightly bitter in taste, is harmonious, net and cool in aftertaste, is rich in multiple beneficial components, and has a certain health-protection function when being moderately drunk for a long time.

Description

technical field [0001] The invention belongs to the technical field of brewing, and relates to a Kunlun blood chrysanthemum healthy wine and a brewing method thereof Background technique [0002] In the production of traditional liquor, crops with high starch content such as sorghum and rice are used as raw materials, through a series of steps such as soaking, cooking, mixing koji, saccharification and fermentation, hanging wine (distillation), and finally blending to obtain the finished wine; A series of steps are not only time-consuming, but also cumbersome. After the improvement of modern fermentation technology, the technology is basically finalized and there is no innovation. With the improvement of people's living standards, people pay more attention to the health of food and drinks, so this A kind of liquor that simply fermented and distilled again cannot satisfy people's increasing demand. [0003] The use of new raw materials for fermentation and the production of ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12G3/04C12G3/02
CPCC12G3/02C12G3/04
Inventor 汪江波曾徐浩沈永祥蔡凤娇张瑞景余汉超
Owner HUBEI UNIV OF TECH
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