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Sweet osmanthus flower wine and preparation method thereof

A technology of sweet-scented osmanthus wine and sweet-scented sweet-scented osmanthus, which is applied in the field of food processing, can solve the problems of inability to obtain active ingredients and the inability to give full play to the active ingredients of sweet-scented sweet-scented osmanthus, and achieve the effects of being beneficial to physical health, excellent health care function, and regulating metabolism.

Inactive Publication Date: 2019-06-18
CHONGQING ZHENGTONG BIOLOGICAL DEV CO LTD +1
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The traditional method is to directly soak osmanthus in wine at room temperature. This method cannot effectively and completely obtain other active ingredients except fragrance from osmanthus, and the active ingredients in osmanthus cannot be fully utilized.

Method used

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  • Sweet osmanthus flower wine and preparation method thereof
  • Sweet osmanthus flower wine and preparation method thereof
  • Sweet osmanthus flower wine and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0018] Preparation of sweet-scented osmanthus wine

[0019] (1) Prepare materials: by weight, weigh 300 parts of fresh osmanthus, 15 parts of dried chrysanthemum, 15 parts of dried honeysuckle, 20 parts of wolfberry, 20 parts of red dates, 10 parts of Angelica dahurica, 30 parts of rock sugar, 10 parts of angelica, 10 parts of white Ginseng, 10 parts of licorice and 1000 parts of 60% liquor;

[0020] (2) Preparation of flower distillate: take fresh osmanthus, chrysanthemum and honeysuckle, add water equivalent to 3 times the total weight of the three kinds of flowers, and distill twice at 90°C. The distillate collected each time is the total amount of the three kinds of flowers. 20% of the weight, then combine the distillate obtained each time to obtain the total distillate, add 10% sodium chloride of the total distillate weight, carry out redistillation, the red distillate collected is 10% of the total weight of 3 kinds of fresh flowers, Obtain fresh flower distillate;

[0...

Embodiment 2

[0025] Preparation of sweet-scented osmanthus wine

[0026] (1) Prepare materials: by weight, weigh 250 parts of fresh osmanthus, 20 parts of dried chrysanthemum, 20 parts of dried honeysuckle, 15 parts of wolfberry, 15 parts of red dates, 5 parts of Angelica dahurica, 20 parts of rock sugar, 15 parts of angelica, 5 parts of white Ginseng, 15 parts of licorice and 800 parts of 55% liquor;

[0027] (2) Preparation of flower distillate: take fresh osmanthus, chrysanthemum and honeysuckle, add water equivalent to twice the total weight of the three kinds of flowers, and distill once at 80°C. The distillate collected each time is the total of the three kinds of flowers. 10% of the weight, then combine the distillate obtained each time to obtain the total distillate, add 5% sodium chloride of the total distillate weight, carry out redistillation, the redistillate collected is 5% of the total weight of 3 kinds of fresh flowers, Obtain fresh flower distillate;

[0028] (3) Preparat...

Embodiment 3

[0032] Preparation of sweet-scented osmanthus wine

[0033] (1) Prepare materials: by weight, weigh 350 parts of fresh osmanthus, 10 parts of dried chrysanthemum, 10 parts of dried honeysuckle, 25 parts of wolfberry, 25 parts of red dates, 15 parts of Angelica dahurica, 40 parts of rock sugar, 5 parts of angelica, 15 parts of white Ginseng, 20 parts of licorice and 1200 parts of 65% liquor;

[0034] (2) Preparation of flower distillate: take fresh osmanthus, chrysanthemum and honeysuckle, add water equivalent to 4 times the total weight of the three kinds of flowers, and distill three times at 100°C. The distillate collected each time is the total amount of the three kinds of flowers. 30% of the weight, then combine the distillate obtained each time to obtain the total distillate, add 15% sodium chloride of the total distillate weight, carry out redistillation, the red distillate collected is 15% of the total weight of 3 kinds of fresh flowers, Obtain fresh flower distillate;...

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Abstract

The invention relates to sweet osmanthus flower wine and a preparation method thereof and belongs to the technical field of food processing. The method comprises the steps as follows: firstly, effective ingredients with volatile fragrance in sweet osmanthus flowers are retained by distillation, then, effective ingredients in sweet osmanthus flowers, honeysuckle flowers, chrysanthemum flowers, fructus lycii, red dates, radix angelicae, rock candy, radix angelicae sinensis, white ginseng and radix glycyrrhizae are fully extracted by hot water extraction and concentration, the ingredients are fermented with wine, water-soluble effective ingredients, volatile fragrance and lipid-soluble effective ingredients in the ingredients are fully dissolved, effective ingredients in the sweet osmanthus flower wine are greatly increased, the human body can absorb the effective ingredients more comprehensively, effective ingredients of the sweet osmanthus flowers and other several traditional Chinese medicines are fully utilized, full extraction and utilization of whole ingredients of the sweet osmanthus flowers are realized, and the taste and quality of the sweet osmanthus flower wine are improved.

Description

technical field [0001] The invention belongs to the technical field of food processing, and in particular relates to an osmanthus wine and a preparation method thereof. Background technique [0002] Although there are many flower wines made from flowers in the market, the production is extensive. Generally, the flowers are soaked in the base wine for a period of time and then filtered. However, many ingredients in flowers are difficult to extract at room temperature. In addition to volatile aroma components, flower seeds also have water-soluble medicinal ingredients, which have different effects on the human body, and these parts are difficult to extract at room temperature or in base wine. Soak it straight out. Practice has found that, especially the flower wine made from sweet-scented osmanthus, it is warm in nature and pungent in taste. Intestinal wind and bloody dysentery, amenorrhea abdominal pain have a certain effect. The traditional method is to directly soak osma...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12G3/024C12G3/026A61K36/815A61P3/00A61P7/00A61P1/14
Inventor 陈小林李海林胡安然胡根源
Owner CHONGQING ZHENGTONG BIOLOGICAL DEV CO LTD