Elaeagnus angustifolia blossoms flavoring wine and preparation method thereof

A technology for jujube flowers and seasoning wine, applied in the field of seasoning wine, can solve the problems of loss of aroma of raw materials, insufficient aroma thickness of tartary buckwheat seasoning wine, and poor processing of raw materials, so as to reduce the smell and enrich the aroma level of the wine body. , Improve the effect of jujube flower fragrance

Pending Publication Date: 2021-03-16
GANSU BINHE FOOD IND GRP
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

This invention solves the problem of insufficient aroma thickness of tartary buckwheat seasoning wine by improving the fermentation conditio

Method used

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  • Elaeagnus angustifolia blossoms flavoring wine and preparation method thereof
  • Elaeagnus angustifolia blossoms flavoring wine and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0032] Embodiment 1: the Rhizoma Rhizoma Rhizoma Flavored Wine provided in Example 1 of the present application includes the following raw materials in parts by weight: 80 parts of white wine, 24 parts of Rhizoma Rhizoma Rhizoma Rhizoma, 5 parts of Pueraria Rhizoma, 5 parts of Radix Glycyrrhizae, 1 part of fenugreek stem and leaf , 12 parts of saccharification starter, 60 parts of mineral water.

[0033] The preparation method of above-mentioned Elaeagnus sativa seasoning wine, comprises the steps:

[0034] S1. Raw material ratio: Weigh the raw materials of each weight part according to the requirements;

[0035] S2, processing of Rhododendron: washing the Rhizoma Rhizoma and licorice, drying, roasting with honey, and grinding into powder;

[0036] S3. Preparation of saccharification fermentation liquid: dissolving and activating the saccharification starter with mineral water at 25° C. to obtain a saccharification fermentation liquid;

[0037] S4. Mixing of raw materials: p...

Embodiment 2

[0043] Embodiment 2: the Rhizoma Rhizoma Rhizoma Flavored Wine provided in Example 1 of the present application includes the following raw materials according to parts by weight: 90 parts of white wine, 23 parts of Rhizoma Rhizoma Rhizoma Rhizoma, 4 parts of Pueraria Rhizoma, 6 parts of Radix Glycyrrhizae, 2 parts of fenugreek stems and leaves , 10 parts of saccharification starter, 60 parts of mineral water.

[0044] The preparation method of above-mentioned Elaeagnus sativa seasoning wine, comprises the steps:

[0045] S1. Raw material ratio: Weigh the raw materials of each weight part according to the requirements;

[0046] S2, processing of Rhododendron: washing the Rhizoma Rhizoma and licorice, drying, roasting with honey, and grinding into powder;

[0047] S3. Preparation of saccharification fermentation liquid: dissolving and activating the saccharification starter with mineral water at 26° C. to obtain a saccharification fermentation liquid;

[0048] S4. Mixing of ra...

Embodiment 3

[0054] Embodiment 3: the Rhizoma Rhizoma Rhizoma Flavored Wine provided in Example 1 of the present application includes the following raw materials in parts by weight: 105 parts of white wine, 22 parts of Rhizoma Rhizoma Rhizoma, 3 parts of Pueraria Rhizoma, 7 parts of Radix Glycyrrhizae, 3 parts of fenugreek stems and leaves , 8 parts of saccharification starter, 55 parts of mineral water.

[0055] The preparation method of above-mentioned Elaeagnus sativa seasoning wine, comprises the steps:

[0056] S1. Raw material ratio: Weigh the raw materials of each weight part according to the requirements;

[0057] S2, processing of Rhododendron: washing the Rhizoma Rhizoma and licorice, drying, roasting with honey, and grinding into powder;

[0058] S3. Preparation of saccharification fermentation liquid: dissolving and activating the saccharification starter with mineral water at 27° C. to obtain saccharification fermentation liquid;

[0059] S4. Mixing of raw materials: put whi...

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PUM

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Abstract

The invention relates to the technical field of flavoring wine, and discloses elaeagnus angustifolia blossoms flavoring wine. The elaeagnus angustifolia blossoms flavoring wine is prepared from the following raw materials in parts by weight: 80-120 parts of baijiu, 20-24 parts of elaeagnus angustifolia blossoms, 2-5 parts of pueraria flowers, 5-8 parts of liquorice, 1-4 parts of fenugreek stems and leaves, 6-12 parts of a saccharification leavening agent and 50-60 parts of mineral water. The invention further discloses a preparation method of the elaeagnus angustifolia blossoms flavoring wine.The preparation method comprises the following steps that S1, raw materials are proportioned; S2, elaeagnus angustifolia blossoms is processed; S3, saccharification fermentation liquor is prepared; S4, the raw materials are mixed; S5, soaking and fermenting are carried out; S6, secondary fermentation is carried out; S7, stringing again and fragrance improving are carried out; S8, high-temperaturestorage is carried out; and S9, blending is carried out in proportion. The elaeagnus angustifolia blossoms are added for fermentation and fragrance mixing, so that the wine body is softer and harmonious, the aftertaste is fresh and clean, slight sweetness is achieved, the elaeagnus angustifolia blossoms and liquorice are roasted with honey, the raw materials are mild, irritation of alcohol to gastrointestinal tracts is reduced, and the prepared finished product is soft in taste and comfortable and pleasant in fragrance.

Description

technical field [0001] The invention relates to the technical field of seasoning wine, in particular to a sazao flower seasoning wine and a preparation method thereof. Background technique [0002] Flavored wine refers to functional liquor produced by special technology, with specific aroma substance content and unique flavor, which can make up for the defects in the base wine. Flavored wine often has the characteristics of special aroma, special sweetness, special mellowness, special concentration, special burst, special hemp, etc., and has a balancing, foiling and additive effect on the base wine. [0003] The seasoning work is to add a small amount of aromatic substances to the base wine to cause changes in the wine to achieve balance and form an inherent style to improve the quality of the base wine. The addition of trace aromatic substances can be divided into two situations: one is that the base wine does not contain this substance at all, and the content of the seaso...

Claims

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Application Information

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IPC IPC(8): C12G3/026C12G3/055A61K36/488A61P1/14C12R1/865C12R1/09C12R1/145C12R1/125C12R1/10C12R1/085C12R1/07
CPCC12G3/026C12G3/055A61K36/185A61K36/488A61K36/484A61K36/48A61P1/14A61K2300/00
Inventor 许福林许文亮
Owner GANSU BINHE FOOD IND GRP
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