Gynura procumbens wine and preparation method thereof

A technology of recumbent chrysanthemum Panax notoginseng and inoculum amount is applied in the preparation of alcoholic beverages, biochemical equipment and methods, microorganism-based methods, etc. The effect of spoilage or affecting taste, full fermentation process and mellow taste

Active Publication Date: 2021-07-16
完美(广东)日用品有限公司 +1
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Benefits of technology

This patented process allows create high quality wines with fewer impurities than regular ones while maintaining their original color tone and smell freshness. It involves separating raw materials from other substances during processing before making them into finished products like cranberry tomatoes. By doing it effectively removes harmful bacterial organism without compromising any benefits on sensory attributes. Additionally, there are several technical advantages over existing methods: they improve solubility, prevention against growth of unwanted fungi, enhancing nutritional value, reducing odors associated with certain chemicals, providing antihypertensive activity, increasing palatability, promoting consumption through improved brisketting abilities, stimulating appliances for food savings, and producing various types of medications.

Problems solved by technology

This patented technical problem addressed in this patents is how to extract useful components from green tea or wild cherries without losing their original taste when taken into cookery due to poor solvent absorption properties associated therewith during alcohols production process.

Method used

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  • Gynura procumbens wine and preparation method thereof
  • Gynura procumbens wine and preparation method thereof
  • Gynura procumbens wine and preparation method thereof

Examples

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Embodiment 1

[0039] The embodiment of the preparation method of a kind of flat lying chrysanthemum notoginseng wine of the present invention.

[0040] The preparation method of a kind of flat lying chrysanthemum notoginseng wine described in the present embodiment comprises the following steps:

[0041] (1) After crushing the dried stems and leaves of chrysanthemum notoginseng and passing through a 50-mesh sieve, extract with water to obtain mixed solution A; during the extraction, the mass ratio of chrysanthemum notoginseng to water is 1:20, The temperature during lifting is 90°C, and the time is 60 minutes;

[0042](2) Add sucrose and potassium sulfate to the mixed solution A obtained in step (1) and mix evenly, then sterilize at high temperature and add fermenting yeast to ferment for 5 days at 28°C; 10%; the fermenting yeast is Kluyveromyces marx; the inoculation amount accounts for 5% of the mass content of the mixed solution A; the added amount of potassium sulfate accounts for 0.18...

Embodiment 2

[0050] The preparation method of a kind of flat lying chrysanthemum notoginseng wine described in the present embodiment comprises the following steps:

[0051] (1) After crushing the dried stems and leaves of chrysanthemum notoginseng and passing through a 40-mesh sieve, extract with water to obtain mixed solution A; during the extraction, the mass ratio of chrysanthemum notoginseng to water is 1:20, The temperature during lifting is 100°C, and the time is 50min;

[0052] (2) Add sucrose and potassium sulfate to the mixed solution A obtained in step (1) and mix evenly, then sterilize at high temperature and add fermenting yeast to ferment for 5 days at 24°C; 10%; the fermenting yeast is Kluyveromyces marx; the inoculation amount accounts for 3% of the mass content of the mixed solution A; the added amount of potassium sulfate accounts for 0.18% of the mass content of the mixed solution A;

[0053] (3) After the fermentation in step (2) is finished, the obtained fermented liq...

Embodiment 3

[0056] The preparation method of a kind of flat lying chrysanthemum notoginseng wine described in the present embodiment comprises the following steps:

[0057] (1) After crushing the dried stems and leaves of chrysanthemum notoginseng and passing through a 60-mesh sieve, extract with water to obtain mixed solution A; during the extraction, the mass ratio of chrysanthemum notoginseng to water is 1:25, The temperature during lifting is 85°C, and the time is 60min;

[0058] (2) Add sucrose and potassium sulfate to the mixed solution A obtained in step (1) and mix evenly, then sterilize at high temperature and add fermenting yeast to ferment for 6 days at 24°C; 10%; the fermenting yeast is Kluyveromyces marx; the inoculation amount accounts for 4% of the mass content of the mixed solution A; the added amount of potassium sulfate accounts for 0.18% of the mass content of the mixed solution A;

[0059] (3) After the fermentation in step (2) is finished, the obtained fermented liqu...

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Abstract

The invention discloses a preparation method of gynura procumbens wine, and belongs to the field of food processing. The preparation method of the gynura procumbens wine comprises the steps that kluyveromyces marxianus is used as a fermentation strain, and the leached gynura procumbens is fermented under specific conditions. The dissolution rate of active ingredients such as total flavonoids and chlorogenic acid in the gynura procumbens raw materials can be increased, it can be guaranteed that the fermentation process of the obtained product is sufficient, and the gynura procumbens wine has enough alcohol concentration and mellow taste. The invention further discloses the gynura procumbens wine prepared by the method. The gynura procumbens wine has mellow taste and increased hobbies, further has the active effects of resisting oxidation, reducing uric acid and the like, and is beneficial to exerting the health function of the gynura procumbens wine.

Description

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Claims

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Application Information

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Owner 完美(广东)日用品有限公司
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