Preparation process of hydrogen-rich burdock wine

Abstract

The invention discloses a preparation process of hydrogen-rich burdock wine. Burdock fermented wine is prepared for later use by taking GJYI1 as a fermentation strain by using a traditional fermentation technology; fresh burdock roots are crushed at a low temperature, subjected to wall breaking, and squeezed for later use; a base wine is selected from Gujinggong liquor of which the alcohol content is reduced by electrolyzing alkalescent hydrogen-rich water; and the burdock fermented wine, the freshly squeezed burdock juice and the base wine are blended according to a scientific proportion, and finally the burdock wine is prepared through a low-temperature freezing and filtering technology and a low-temperature ultrahigh-pressure sterilization technology. The burdock wine has a clear wine body and slightly yellow and bright color, has an obvious natural flavor characteristic of fresh burdock roots, is rich in healthy components such as polysaccharides, polyphenols and various vitamins in burdock, and can maintain flavor, color, taste and nutritional components stable for a long time.

Description

technical field [0001] The invention relates to a preparation process of hydrogen-rich burdock wine, which belongs to the field of healthy liquor. Background technique [0002] Burdock (scientific name: Arctiumlappa L.), also known as: evil real, Dalizi, American ginseng. It belongs to Campanulaceae, a biennial herb of Asteraceae, known as Chinese ginseng and Korean Korean ginseng. In "Guowei Food Letter [2013] No. 83", burdock root was approved: As a common food management, burdock has been recorded in detail in Li Shizhen's "Compendium of Materia Medica" that it can "pass the twelve meridians, remove the evil spirits of the five internal organs", " Long-term use of light body and anti-aging", burdock root contains inulin and volatile oil, arctic acid, a variety of polyphenols and aldehydes, and is rich in cellulose and amino acids, especially the high content of amino acids with special pharmacological effects. Aging, anti-cancer, lowering blood pressure, blood sugar and...

AI Technical Summary

Problems solved by technology

[0003] Burdock root is rich in polyphenols, so it is particularly easy to be oxidized and browned into brown-black. Fresh burdock root has an elegant flavor, sweet taste, and contains a variety of vitamins. However, its natural flavor and vitamins should not be extracted and collected. It is destroyed during processing, and the flavor is easily covered up in blended wine. The current soaking and extraction process commonly used for health wine is not suitable for the production of this kind of health wine rich in natural flavor of burdock.