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Anthocyanin-rich fermented flower wine and preparation method thereof

A fermented flower wine technology, which is applied in the field of fermentation, can solve the problems of unretained aroma, no aroma and taste of fermented wine, and achieve the effects of alleviating emotions, relieving back pain and lowering cholesterol

Inactive Publication Date: 2018-11-23
JIANGNAN UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0008] At present, there have been several patent application literature reports on the development of flower wine in China. For example, the Chinese patent with the publication number CN105602784A discloses a brewing method of flower distilled wine. The method uses fresh flowers, sugar, and yeast to ferment, and then distills A kind of flower wine is obtained, but the wine obtained by this invention belongs to distilled wine, most of the nutrients of flowers, biologically active substances with anti-oxidation effect, and aroma are not retained in the wine, and it uses fresh flowers to make wine according to the seasons. Restriction; the Chinese patent of publication number CN1800335A discloses a kind of flower wine and brewing method thereof, and this method is a kind of flower wine obtained by allocating with flower concentrate cream, citric acid, white wine, but, the flower wine that this invention obtains belongs to preparation type Wine, does not have the aroma, taste and other qualities of fermented wine

Method used

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  • Anthocyanin-rich fermented flower wine and preparation method thereof
  • Anthocyanin-rich fermented flower wine and preparation method thereof
  • Anthocyanin-rich fermented flower wine and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0067] Specific steps are as follows:

[0068] (1) Take the raw materials according to the formula in Table 2, add dried crimson peony, dried chrysanthemum, dried jasmine, dried roselle, and dried rose to soak in 70°C water for 35 minutes to obtain a flower extract, and the flower extract is static Set aside for 15min and lower the temperature to 38°C. Add 10U / L of β-glucosidase and incubate at 38°C for 36h.

[0069] (2) Leave the flower extract for 3 hours, so that the temperature of the flower extract drops to 20°C;

[0070] (3) Add 0.02 parts of pectinase and 80 parts of white granulated sugar to the flower extract in parts by mass, mix evenly, take 0.05 parts of Saccharomyces cerevisiae and activate it in warm water at 30°C for 30 minutes, then add it to the mixture, Placed in a constant temperature environment of 20°C, fermented for 15 days;

[0071] (4) After the wine liquid of (2) is roughly filtered, it is placed in a fermentation room at 12° C. for post-fermentatio...

Embodiment 2

[0079] Specific steps are as follows:

[0080] (1) Add 8 g each of dried crimson peony, dried chrysanthemum, dried jasmine, dried roselle, and dried rose to water at 50°C, 75°C, and 100°C for 40 minutes to obtain flower extracts;

[0081] (2) The flower extract is left to stand for 15min, so that the temperature of the flower extract drops to 38°C, 0.1g of β-glucosidase is added, the temperature of the insulation is 38°C, and the time is 36h, and the temperature of the extract is lowered to 38°C. to 22°C;

[0082] (3) Add 0.1g of pectinase and 220g of white sugar to the flower extract, mix well, take 0.3g of Saccharomyces cerevisiae and activate it in warm water at 32°C for 35min, add it to the mixture, and place it in a 22°C refrigerator. In a constant temperature environment, ferment for 18 days;

[0083] (4) After the wine liquid of (2) is roughly filtered, it is placed in a fermentation room at 12° C. for post-fermentation. The fermentation time is 20 days. After the pos...

Embodiment 3

[0089] Specific steps are as follows:

[0090] (1) Add 8 g each of dried crimson peony, dried chrysanthemum, dried jasmine, dried roselle, and dried rose to 75°C water and soak for 40 minutes to obtain a flower extract;

[0091](2) Leave the flower extract for 15 minutes, so that the temperature of the flower extract drops to 38° C., add 0.1 g of β-glucosidase, keep the temperature at 38° C., and take 36 hours to lower the temperature of the extract. to 22°C;

[0092] (3) Add 0.1g of pectinase and 220g of white sugar to the flower extract, mix well, take 0.3g of Saccharomyces cerevisiae and activate it in warm water at 32°C for 35min, add it to the mixture, and place it at 16°C, In a constant temperature environment of 22°C and 28°C, ferment for 18 days;

[0093] (4) After the wine liquid of (2) is roughly filtered, it is placed in a fermentation room at 12° C. for post-fermentation. The fermentation time is 20 days. After the post-fermentation ends, 0.08% citric acid is add...

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Abstract

The invention discloses an anthocyanin-rich fermented flower wine and a preparation method thereof, and belongs to the technical field of fermenting. The fermented flower wine is prepared from the following raw materials of peony flower, chrysanthemum flower, jasmine flower, lotus flower, rose flower, water, potassium sulfite, pectinase, white granulated sugar and saccharomyces cerebrae. The fermented flower wine prepared by the method has the advantages that the fermented flower wine is rich in anthocyanins, phenols and other substances; the odor is heavy, the color is bright, the mouth feelis mellow, and the effects of face beautifying, face nourishing, health care and the like are realized.

Description

technical field [0001] The invention relates to a fermented flower wine rich in anthocyanins and a preparation method thereof, belonging to the technical field of fermentation. Background technique [0002] Peony is a plant of Ranunculaceae and Paeonia genus. It is a perennial deciduous shrub. It is native to Northwest my country and has a long history of cultivation. After analysis, peony mainly contains 6 kinds of anthocyanin pigments: paeoniflorin-3,5 diglucoside, paeoniflorin-3 glucoside, cyanidin-3,5 diglucoside, cyanidin-3 Glucoside, Pelargonin-3,5 Diglucoside and Pelargonin-3 Glucoside. Therefore, it has the functions of nourishing blood and liver, dispelling depression and blood stasis, reducing facial chloasma, delaying skin aging, relieving physiological pain, lowering blood pressure, analgesia, relieving cough, stopping diarrhea, promoting blood circulation, and preventing high blood pressure. There are many varieties of peonies, and there are also many colors. ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12G3/02C12R1/865
CPCC12G3/02
Inventor 陆健杨华蔡国林彭郑聪吴殿辉孙军勇李晓敏
Owner JIANGNAN UNIV
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