Preparation method of dandelion Chinese wolfberry fermented wine

A technology of dandelion and fermented wine, which is applied in the field of wine making, can solve the problem that there is no dandelion fermented wine, and achieve the effect of full body and harmonious wine aroma

Inactive Publication Date: 2019-02-01
青海珠峰冬虫夏草工程技术研究有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] However, the preparation of dandelion clear hot wine, traditional Chinese medicine wine and beverages in the prior art is to directly so

Method used

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  • Preparation method of dandelion Chinese wolfberry fermented wine

Examples

Experimental program
Comparison scheme
Effect test

Example Embodiment

[0034] A preparation method of dandelion and wolfberry fermented wine includes the following steps:

[0035] Raw material processing: dandelion to remove impurities, washed and drained and chopped; wolfberry washed;

[0036] Mixing and dipping: Mix dandelion, wolfberry and water in the ratio of 1:0.2~0.5:3~5, adjust the sulfur content to SO 2 30~80mg / L, add 0.02~0.05g / L cellulase and 0.02~0.05g / L pectinase, add 0.5~1g / L citric acid and 0.1~0.2g / L phosphoric acid, soak 12~24h;

[0037] Sugar adjustment and fermentation: adjust the sugar content of the dipping solution to 180~230g / L, inoculate the activated active dry yeast according to the inoculation amount of 0.1~0.5g / L, add fermentation auxiliary, and ferment; ferment to residual sugar 2 30~35mg / L, full tank storage below 15℃ for 10~15 days;

[0038] Adsorption and standing: Bentonite is softened by adding water for 12-24h, added at 0.3-1g / L, added for 24h, stirred, and left standing for 15-30d;

[0039] Filtration and storage: After...

Example Embodiment

[0051] Example 1

[0052] A preparation method of dandelion and wolfberry fermented wine includes the following steps:

[0053] Raw material processing: remove impurities from the whole fresh dandelion plant, clean and drain, and chop; clean wolfberry;

[0054] Mixing and dipping: dandelion, dried wolfberry fruit and water are mixed in a ratio of 1:0.2:5, and the sulfur content is adjusted to SO with potassium sulfite 2 30mg / L, add 0.02g / L cellulase and 0.02g / L pectinase, add 0.5g / L citric acid and 0.1g / L phosphoric acid, pH 4.5, 35°C immersion for 24h;

[0055] Sugar adjustment and fermentation: adjust the sugar content of the dipping solution to 230g / L, and inoculate the activated BV818 yeast at an inoculum amount of 0.5g / L, 48h later, add fermentation aid FN502 at 0.3g / L, pH 3.2, 15°C Fermentation; ferment to residual sugar 2 35mg / L, stored in a full tank below 15°C for 15 days;

[0056] Adsorption and standing: Bentonite is softened by adding water for 12h, added at 0.3g / L, added f...

Example Embodiment

[0059] Example 2

[0060] A preparation method of dandelion and wolfberry fermented wine includes the following steps:

[0061] Raw material processing: the whole fresh dandelion plant is removed from impurities, washed and drained and chopped; medlar washing;

[0062] Mixing and dipping: dandelion, dried wolfberry fruit and water are mixed in a ratio of 1:0.5:5, and the sulfur content is adjusted to SO with potassium sulfite 2 80mg / L, add 0.05g / L cellulase and 0.05g / L pectinase, add 1g / L citric acid and 0.2g / L phosphoric acid, pH 3.5, immerse at 45℃ for 12h;

[0063] Sugar adjustment and fermentation: adjust the sugar content of the dipping solution to 180g / L, the activated BV818 yeast is inoculated at an inoculum amount of 0.1g / L, 72h later, add fermentation aid FN502 at 0.4g / L, pH3.8, 25℃ Fermentation; ferment to residual sugar 2 30mg / L, full tank storage below 15℃ for 10 days;

[0064] Adsorption and standing: Bentonite is softened by adding water for 24 hours, then added at 1g / L, ...

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Abstract

The invention belongs to the technical field of wine brewing, and more specifically relates to a preparation method of a dandelion Chinese wolfberry fermented wine. The preparation method comprises following steps: raw material processing, wherein dandelion is subjected to impurity, washing, draining, and chopping; Chinese wolfberry washing; mixing and dipping, wherein dandelion, Chinese wolfberry, and water are mixed, sulfur adjusting is carried out, cellulase and pectase are added, citric acid and phosphoric acid are added, and dipping is carried out; sugar adjusting and fermenting, whereinsugar content is adjusted to 180 to 230g/L, inoculation is carried out, a fermentation auxiliary agent is added, and fermentation is carried out; wine leg separation when residual sugar is lower than4g/L, sulfur adjusting and full tank storage are carried out; adsorption and standing, wherein water is added into bentonite for softening, 24h after adding, stirring and standing are carried out; filtering and storing, wherein obtained wine liquid is subjected to press filtering and storage, 3 times of tank overturning is carried out in storage, and wine leg separation is carried out; secondary filtering, wherein wine liquid obtained after storing is subjected to secondary filtering. The advantages are that: 1, no extraction solvent residue is left, no additive is added; 2, the dandelion Chinese wolfberry fermented wine is capable of protecting liver and nourishing gallbladder, and promoting immunity functions; 3, wine body is full, mellow and thick, and wine fragrance is coordinative; and 4, the dandelion Chinese wolfberry fermented wine is clear and transparent, and no precipitate or suspension substance is caused.

Description

technical field [0001] The invention relates to the technical field of brewing, in particular to a preparation method of dandelion and wolfberry fermented wine. Background technique [0002] Dandelion, also known as dandelion, mother-in-law, yellow flower, dandelion, milk grass, etc., is a perennial herb of the genus Dandelion in the family Asteraceae. It is widely distributed in Europe, Asia, and the American continent, and is distributed in most parts of my country. The chemical components mainly include flavonoids, sesquiterpene lactones, coumarins, triterpenoids, phytosterols, phenolic acids, carotene, pigments, volatile oils, in addition to a variety of fatty acids, sugars, Cholic acid, vitamins, minerals, pectin, protein, etc. Pharmacological tests have proved that dandelion has antibacterial, anti-tumor, anti-oxidation, anti-inflammatory, diuretic, anti-allergic, anti-thrombotic, hypoglycemic, hypolipidemic, liver-protecting and choleretic, stomach-strengthening, and...

Claims

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Application Information

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IPC IPC(8): C12G3/026C12H1/048C12H1/07C12H1/14C12H1/22A61K36/815A61P1/16A61P37/04
CPCA61K36/288A61K36/815A61P1/16A61P37/04C12G3/02C12H1/0408C12H1/063C12H1/14C12H1/22A61K2300/00
Inventor 余存昌刘勇伟王玉华李得艳
Owner 青海珠峰冬虫夏草工程技术研究有限公司
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