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Preparation method of flower wine

A flower wine and flower technology, which is applied in the preparation of wine, the preparation of alcoholic beverages, and the method based on microorganisms, can solve the problem of less dissolution of nutrients and functional components of flowers, large loss of aroma substances of flowers, and large loss and waste in the preparation process. and other problems, to achieve the effect of less loss of flower nutrients, enhancing product efficacy and saving energy consumption

Inactive Publication Date: 2021-07-23
徐州绿之野生物食品有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

It is not difficult to see from the existing disclosed technical solutions that most of them use solvents such as water and ethanol to extract their active ingredients or add flowers to produce flower beer in traditional beer fermentation. The deficiency of the existing technology is that the nutrition and functional components of flowers are less dissolved or The loss in the preparation process is large, or the production process is complicated or the product function is not perfect, especially the loss of fragrance substances of flowers, it is difficult to make the product have the fragrance and flavor of flowers

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0032] Use the corresponding optimized medium to separately culture Saccharomyces cerevisiae, beer yeast, grape juice yeast and pombe schistosaccharomyces through liquid fermentation equipment, and then use a high-speed centrifuge to separate the bacteria in the fermentation broth, and use vacuum freeze-drying The method is to dry the centrifuged bacteria slime to obtain Saccharomyces cerevisiae dry powder with a live bacteria content of 20 billion / gram, beer yeast dry powder with a live bacteria content of 20 billion / gram, grape juice yeast dry powder with a live bacteria content of 20 billion / gram and Dry powder of Schizosaccharomyces pombe with a live bacteria content of 20 billion / g.

Embodiment 2

[0034] Preparation of Rose White Wine:

[0035] (1) Take rose flowers, remove impurities such as residual stems, receptacles and residual leaves, dry them in a hot air drying oven at 45°C until the water content is less than 3%, take them out and cool them to room temperature, and pulverize them with a vibrating ultrafine pulverizer. Pass through a 350-mesh sieve after crushing to obtain flower powder;

[0036] (2) Take 5 kg of flower powder, mix it with 1.25 kg of Saccharomyces cerevisiae dry powder with a live bacteria content of 20 billion per gram obtained in Example 1, and then mix it evenly with 2.5 kg of water, place it in a container, and heat it at a temperature of 38°C Under conditions, ferment for 144 hours;

[0037] (3) Turn and stir the fermented material once every 3 hours during the fermentation process;

[0038] (4) Add an appropriate amount of white wine to the fermentation materials, mix them evenly, and ferment them at a temperature of 25°C for 360 hours; ...

Embodiment 3

[0043] Preparation of rose wine:

[0044] (1) Take rose flowers, remove impurities such as residual stems, receptacles and residual leaves, dry them in a hot air drying oven at 45°C until the water content is less than 3%, take them out and cool them to room temperature. Use a vibration ultrafine pulverizer to pulverize, pass through a 400-mesh sieve after pulverization, and obtain flower powder;

[0045] (2) Take 3 kg of flower powder and mix it with 0.75 kg of grape juice yeast dry powder with a live bacteria content of 20 billion per gram obtained in Example 1, then mix it evenly with 1.5 kg of water, place it in a container, and heat it at a temperature of 37°C Conditions, fermentation 156 hours;

[0046] (3) Turn and stir the fermented material once every 3 hours during the fermentation process;

[0047](4) Add an appropriate amount of wine to the fermentation materials, mix them evenly, and ferment for 360 hours at a temperature of 20°C;

[0048] (5) Stir once every t...

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Abstract

The invention specifically discloses a preparation method of flower wine, which is prepared from 1-30kg of flower powder and 1000kg of wine by the following steps: (1) drying flowers at 35-90 DEG C until the water content is less than 3%, and crushing into 350-600-mesh powder to obtain the flower powder; (2) mixing the flower powder, saccharomycetes and water according to the weight ratio of 1: 0.25: 0.5, putting the mixture into a container, and fermenting at the temperature of 36-38 DEG C for 144-168 hours; (3) turning and stirring the fermentation material once every 3 hours in the fermentation process; (4) adding a proper amount of wine into the fermented material, mixing, and fermenting for 360 hours at the temperature of 18-25 DEG C; (5) stirring once every two hours in the fermentation process, wherein the stirring time is 5-8 minutes; (6) after fermentation is finished, carrying out reduced pressure distillation under the conditions that the pressure is-0.07 MPa to-0.1 MPa and the distillation temperature is 35-55 DEG C to obtain 10kg of alcohol liquid with the concentration of 15% V / V or above; and (7) adding 10kg of the alcohol liquid into 1000kg of wine, and uniformly stirring and mixing to obtain the flower wine. The wine is white spirit, yellow wine, grape wine or beer.

Description

technical field [0001] The invention relates to the technical field of wine processing and production, and relates to a flower wine prepared by distilling and blending flowers after being fermented by yeast, and in particular to a preparation method of flower wine. Background technique [0002] Flowers not only have a beautiful appearance, but also contain a variety of physiologically active substances, aromatic substances, flavonoids, carotenoids and other substances. The nutrition and special nutritional value of flowers are more and more valued by people, and they are one of the main sources of human vitamins, minerals, organic acids and aromatic substances. Regular consumption can relax people's tension, as well as beautify, strengthen skin, and promote blood circulation. Flower drink is a new type of natural flower drink in recent years. This flower drink does not contain irritating substances. It not only has a pleasing color and fragrance, but also has the effects of...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12G3/026C12G3/055C12G1/00C12C5/00C12R1/865C12R1/645
CPCC12C5/00C12G1/00C12G3/026C12G3/055
Inventor 张志年张靖悦
Owner 徐州绿之野生物食品有限公司
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