Preparation method of crisp plum wine having active ingredients of ginkgo folium and armillaria mellea

An active ingredient, a technology of crisp plum fruit wine, applied in the field of winemaking, can solve the problems of low brewing level and backward production technology of crisp plum fruit wine, etc.

Pending Publication Date: 2021-05-11
YANGTZE NORMAL UNIVERSITY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] In view of the above-mentioned deficiencies in the prior art, the object of the present invention is to solve the problems of backward production te

Method used

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  • Preparation method of crisp plum wine having active ingredients of ginkgo folium and armillaria mellea
  • Preparation method of crisp plum wine having active ingredients of ginkgo folium and armillaria mellea

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0029] see figure 1 , a kind of preparation method of crispy plum wine with ginkgo leaf, armillaria active ingredient, comprises the steps:

[0030] S1. Dry ginkgo leaves at 40°C to 60°C until the water content of the leaves is about 10%, pulverize, pass through a 100-mesh sieve, add 60% ethanol to extract twice at a material-to-liquid ratio of 1:20, and combine the two extractions The supernatant was transferred to a rotary evaporator, evaporated and concentrated under reduced pressure at 60±1°C until the concentration of flavonoids was 5.5g / L, and the ginkgo leaf concentrate was obtained, which was stored at 4°C.

[0031]Filter the Armillaria mycelium, and vacuum-dry it at 60°C until the water content of the mycelium is about 10%, crush the mycelium, pass through a 100-mesh sieve, add distilled water at a material-to-liquid ratio of 1:25, and place it in an ultrasonic cell In a pulverizer, 370W ultrasonic extraction for 40min, filter, repeat the extraction once, combine the...

Embodiment 2

[0040] A preparation method of crispy plum wine with ginkgo leaves and armillaria active ingredients, comprising the steps of:

[0041] S1. Dry the ginkgo leaves at 40°C to 60°C until the water content of the leaves is 10%, crush them, pass through a 100-mesh sieve, add 60% ethanol to extract twice at a material-to-liquid ratio of 1:20, and combine the supernatants extracted twice liquid and transferred to a rotary evaporator, evaporated and concentrated under reduced pressure at 60±1°C until the concentration of flavonoids was 5.5g / L to obtain a concentrated solution of ginkgo biloba, which was stored at 4°C.

[0042] Filter the Armillaria mycelium, and vacuum-dry it at 60°C until the water content of the mycelium is 10%, crush the mycelium, pass through a 100-mesh sieve, add distilled water at a material-to-liquid ratio of 1:25, and then place ultrasonic cell crushing In the machine, 370W ultrasonic extraction for 40min, filter, repeat the extraction once, combine the filtra...

Embodiment 3

[0049] A preparation method of crispy plum wine with ginkgo leaves and armillaria active ingredients, comprising the steps of:

[0050] S1. Dry the ginkgo leaves at 40°C to 60°C until the water content of the leaves is 10%, crush them, pass through a 100-mesh sieve, add 60% ethanol to extract twice at a material-to-liquid ratio of 1:20, and combine the supernatants extracted twice liquid and transferred to a rotary evaporator, evaporated and concentrated under reduced pressure at 60±1°C until the concentration of flavonoids was 5.5g / L to obtain a concentrated solution of ginkgo biloba, which was stored at 4°C.

[0051] Filter the Armillaria mycelium, and vacuum-dry it at 60°C until the water content of the mycelium is 10%, crush the mycelium, pass through a 100-mesh sieve, add distilled water at a material-to-liquid ratio of 1:25, and then place ultrasonic cell crushing In the machine, 370W ultrasonic extraction for 40min, filter, repeat the extraction once, combine the filtra...

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Abstract

The invention discloses a preparation method of crisp plum wine having active ingredients of ginkgo folium and armillaria mellea. Ginkgo folium flavone concentrate and armillaria mellea polysaccharide concentrate are firstly prepared, and crisp plums are prepared into crisp plum juice; then the ginkgo folium flavone concentrate and the armillaria mellea polysaccharide concentrate are added into the crisp plum juice, the initial sugar content and pH value of the crisp plum juice are adjusted, and the crisp plum juice is sterilized and cooled for later use; and saccharomycetes strains are activated to inoculate in the crisp plum juice to perform fermentation,aging, blending, filtration and sterilization, so that the crisp plum wine containing active ingredients of ginkgo folium and armillaria mellea can be obtained. The crisp plum wine is rich in biologically active ingredients such as ginkgo folium flavone and armillaria mellea polysaccharide and has the color, flavor and taste and nutritional characteristics of common crisp plum wine; and therefore, the health function of the crisp plum wine can be strengthened, and the technical level of brewing the crisp plum wine can be enhanced.

Description

technical field [0001] The invention relates to the technical field of brewing, in particular to a method for preparing crispy plum wine with active ingredients of ginkgo leaves and armillaria. Background technique [0002] Prunus belongs to Rosaceae and Prunus, and is one of the main cultivated fruits in my country. There are 30 to 40 species in the world, among which crispy plum is a special fruit in Chongqing, with an annual output of more than 1 million tons. The crispy plum flesh is light yellow, crisp and tender, sweet and sour, and its main components are carbohydrates, protein and vitamins. Crispy plums have the functions of nourishing the middle and replenishing qi, nourishing yin and promoting body fluid, lowering blood pressure, relieving cough and clearing lung, moistening intestines and laxative. In recent years, Chongqing's crispy plums have entered a high-yield period, and a large number of characteristic and high-quality crispy plums have been concentrated ...

Claims

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Application Information

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IPC IPC(8): C12G3/024C12G3/026
CPCC12G3/024C12G3/026
Inventor 陈今朝王慧超李应强高晓旭冉景盛韩鑫
Owner YANGTZE NORMAL UNIVERSITY
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