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Preparation method of roselle wine having hedychium coronarium fragrance

A technology of roselle and aroma, which is applied in the field of preparation of roselle wine, can solve the problems of people who cannot satisfy their health, ginger flower retention, unfavorable popularization and promotion of ginger flower, etc., so as to avoid damage to the taste, have a good color and fragrance, and have rich nutritional value Effect

Inactive Publication Date: 2018-11-06
ZHONGKAI UNIV OF AGRI & ENG +1
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0007] But at present, the application of ginger flower still stays at the level of making essential oil incense, which is only for external use, and has not been deeply processed as edible products and health care products, which is not conducive to the popularization and promotion of ginger flower, and cannot meet the needs of people who are increasingly concerned about health. need

Method used

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  • Preparation method of roselle wine having hedychium coronarium fragrance
  • Preparation method of roselle wine having hedychium coronarium fragrance
  • Preparation method of roselle wine having hedychium coronarium fragrance

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0059] 实施例1所述的具有姜花香气的洛神花酒的制备方法,其步骤依次为:

[0060] 1)预处理:分选,采集新鲜的洛神花,除去次品,保留成熟度高的;剥皮,摘除硬壳和籽,保留洛神花的花萼;再分选,除去发软或成熟过度的花萼 ; Clean, clean the reserved calyx through sulfur dioxide diluent, that is, the calyx of the god flower;

[0061] 分选,采集新鲜的白姜花,除去次品,保留成熟度高的;剥皮,摘除花萼和花蕊,保留白姜花的花瓣;再分选,除去发软的花瓣;清洗,将保留下来的花瓣通过二氧化硫稀释剂清洗,即得白姜花的花瓣;

[0062] 2)混料:取一容器,向其加入以下材料:预处理后的洛神花花萼50kg,预处理后的白姜花花瓣5kg,白砂糖100kg,果胶酶10g,以及超纯水500L;

[0063] 3)打浆:将混合后的物料倒入榨汁机中打浆30秒,所述榨汁机的转速为100r / min;

[0064] 4) Enzyme treatment: The slurry of the step 3 was pumped into the tank through the thick pulp pump, and the static was set for 24h to obtain the enzymatic hypocal slurry;

[0065] 5)厌氧发酵:首先活化酵母,其操作是,另取容器,向该容器加入150g的糖和1L的超纯水,混合,加热,形成40℃的温糖水,再向该温糖水添加酵母 50g,搅拌激活酵母,静置20min,观察到酵母膨胀活化后,得到酵母糖溶液;然后将酵母糖溶液加入到酶解混料浆中,混合,倒入罐体中搅拌15min,密封静置7 God, the fermentation temperature is 20-28 ° C;

[0066] 6) The first filtration: Step 5) The fermented pulp was filtered by 30 mesh stainless steel bag, which took the filter liquid to get the f...

Embodiment 2

[0074] Example 2 The preparation method of Luoshen flower wine with the aroma of ginger flowers, the steps are:

[0075] 1)预处理:分选,采集新鲜的洛神花,除去次品,保留成熟度高的;剥皮,摘除硬壳和籽,保留洛神花的花萼;再分选,除去发软或成熟过度的花萼 ; Clean, clean the reserved calyx through sulfur dioxide diluent, that is, the calyx of the god flower;

[0076] 分选,采集新鲜的白姜花,除去次品,保留成熟度高的;剥皮,摘除花萼和花蕊,保留白姜花的花瓣;再分选,除去发软的花瓣;清洗,将保留下来的 The petals are cleaned through the sulfur dioxide diluent, that is, the petals of white ginger flowers;

[0077] 2)混料:取一容器,向其加入以下材料:预处理后的洛神花花萼80kg,预处理后的白姜花花瓣25kg,白砂糖150kg,果胶酶20g,以及超纯水500L;

[0078] 3) Playing: Pour the mixed materials into the juicer for 40 seconds. The speed of the juicer is 200r / min;

[0079] 4) Enzyme treatment: The slurry of the step 3 was pumped into the tank through the thick pulp pump, and the static was set for 24h to obtain the enzymatic hypocal slurry;

[0080] 5)厌氧发酵:首先活化酵母,其操作是,另取容器,向该容器加入180g的糖和1L的超纯水,混合,加热,形成40℃的温糖水,再向该温糖水添加酵母 50g,搅拌激活酵母,静置15min,观察到酵母膨胀活化后,得到酵母糖溶液;然后将酵母糖溶液加入到酶解混料浆中,混...

Embodiment 3

[0089] The preparation method of the roselle wine with ginger flower aroma described in embodiment 3, its steps are successively:

[0090] 1) Pretreatment: sorting, collecting fresh roselle, removing defective products, and retaining high maturity; peeling, removing hard shell and seeds, and retaining the calyx of roselle; re-sorting, removing soft or overripe calyx ; Cleaning, cleaning the retained calyx through sulfur dioxide diluent to obtain the calyx of Roselle;

[0091] Sorting, collecting fresh white ginger flowers, removing defective ones, and retaining the ones with high maturity; peeling, removing the calyx and stamen, and retaining the petals of the white ginger flowers; sorting again, removing the soft petals; washing, the remaining ones The petals are cleaned by sulfur dioxide diluent to obtain the petals of white ginger flower;

[0092] 2) mixing: get a container, add the following materials to it: pretreated roselle calyx 100kg, pretreated white ginger flower p...

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Abstract

The invention discloses a preparation method of roselle wine having hedychium coronarium fragrance. The preparation method comprises the steps that roselle calyxes, hedychium coronarium petals, sugar,pectinase and water are mixed and subjected to pulping and enzyme treatment; then, activated yeast sweet water is added for anaerobic fermentation; then, filtration, fermentation, filtration and fermentation, filtration and esterification process is performed in sequence, and filter pulp is scattered with sulfur dioxide in the fermentation and esterification process; then, bentonite is added, thewater solution is subjected to standing, and the bentonite is filtered out to obtain the roselle wine. The preparation process is special, can greatly retain the nutrient ingredients of roselle and hedychium coronarium and has red debauchery, clarified liquid and mellow, palatable and rich taste.

Description

technical field [0001] The invention relates to a health care wine, in particular to a preparation method of a roselle wine with ginger flower aroma. Background technique [0002] Ginger flower (Hedychium coronarium Koen), also known as wild ginger flower, is a freshwater herb of the genus Zingiberaceae. It is 1-2 meters high. The leaves are bald, and the back of the leaves is slightly hairy. [0003] Chinese ginger flower varieties include white ginger flower (Hedychium Coronarium koen), golden ginger flower (Hedychiumgardnerianum Grif.), red ginger flower (Hedychium coccineum Buchham.) and turmeric flower (Hedychiumflavum Roxb.). Ginger flower petals are rich in essential oils, and the essential oil content of white ginger flower and golden ginger flower can reach 0.4%-0.6% (current general extraction method). Ginger flower is planted in large numbers in Guangdong and other provinces in my country. The inflorescence is terminal. The flowering period is from May to Novemb...

Claims

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Application Information

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IPC IPC(8): C12G3/02
CPCC12G3/02
Inventor 刘光华劳传忠甘泳红
Owner ZHONGKAI UNIV OF AGRI & ENG
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