Okra flower wine and preparation method thereof

A technology of sunflower wine and sunflower, which is applied in the field of okra wine and its preparation, to achieve the effects of fresh taste, mellow taste, improved utilization rate and economic value

Pending Publication Date: 2021-12-07
HUNAN UNIV OF ARTS & SCI
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

But because the taste of okra flowers is worse than that of okra, it will have obvious bitterness when eaten directly

Method used

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  • Okra flower wine and preparation method thereof
  • Okra flower wine and preparation method thereof

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preparation example Construction

[0019] The invention provides a kind of preparation method of okra flower wine, comprises the steps:

[0020] (1) Mix 40-60 parts of okra flowers, 0.1-0.2 parts of saccharomyces, 2-4 parts of sugar, and 10-20 parts of water in the following parts by weight, and then add 0.2-0.4% of the weight of okra flowers and okra flowers. 0.5-1.0% citric acid, after the primary fermentation, add white wine at 42-45° according to the mass ratio of the liquor to the okra flower of 8-15:40-60, and carry out secondary fermentation to obtain the okra flower puree wine;

[0021] (2) adding sugar to the okra flower puree wine and decocting, then adding white wine for aging to obtain the okra flower original wine;

[0022] (3) The original okra wine is modulated and saturated to obtain the okra wine.

[0023] The present invention mixes 40-60 parts of okra flowers, 0.1-0.2 parts of saccharomyces, 2-4 parts of sugar, and 10-20 parts of water in the following parts by weight, and then adds 0.2-0.4%...

Embodiment 1

[0056]Take 50 parts of okra flowers (flowers), 0.15 parts of yeast, 3 parts of white sugar, and 15 parts of water (42°C) in the following parts by weight and mix them, then add 0.15 parts of salt and 0.4 parts of citric acid, mix well, and put them into a fermenter Medium-sealed fermentation, the temperature of the fermenter was controlled at 28°C, and the fermentation was carried out for 10 days. Then add 10 parts by weight of 42° Shanxi Fen Liquor, open the lid of the fermenter, and then ferment in the open at 28° C. for 10 days to obtain the okra flower puree wine. Take by weighing white granulated sugar and Shanxi Fen wine (52°) according to the mass ratio of okra flower puree wine: white sugar: Shanxi Fen wine = 10:1.5:40, first add white sugar in the okra flower puree wine, and under 103.5 ℃ Decoct for 20 minutes, then add 52° Shanxi Fenjiu, mix evenly, transfer to a pottery jar and age for 25 days at an ambient temperature of 18°C. After the aging is finished, it is se...

Embodiment 2

[0058] Take 40 parts of okra flowers (flowers), 0.1 part of yeast, 4 parts of white granulated sugar, and 10 parts of water (42°C) in the following parts by weight and mix them, then add 0.16 parts of salt and 0.2 parts of citric acid, mix well, and put them into a fermenter Medium-sealed fermentation, the temperature of the fermenter was controlled at 25°C, and the fermentation was carried out for 15 days. Then add 10 parts by weight of 42° Shanxi Fen Liquor, open the lid of the fermenter, and then ferment in the open at 20° C. for 8 days to obtain the okra flower puree wine. Take by weighing white granulated sugar and Shanxi Fen wine (52°) according to the mass ratio of okra flower puree wine: white sugar: Shanxi Fen wine = 10:2:45, first add white sugar to the okra flower puree wine, and heat it at 102°C Decoct for 15 minutes, then add 52° Shanxi Fenjiu, mix evenly, transfer to a pottery jar and age for 20 days at an ambient temperature of 15°C. After the aging is finished...

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Abstract

The invention provides okra flower wine and a preparation method thereof, and belongs to the technical field of okra flower wine. The preparation method of the okra flower wine provided by the invention comprises the following steps: (1) mixing 40-60 parts by weight of okra flowers, 0.1-0.2 part by weight of saccharomycetes, 2-4 parts by weight of sugar and 10-20 parts by weight of water, then adding salt accounting for 0.2-0.4% of the mass of the okra flowers and citric acid accounting for 0.5-1.0% of the mass of the okra flowers, carrying out primary fermentation, then adding 42 to 45 degree white spirit according to the mass ratio of white spirit to the okra flowers of (8-15): (40-60), carrying out secondary fermentation, then the okra flower puree wine is obtained; (2) adding sugar into the okra flower puree wine, decocting, and then adding white spirit for ageing to obtain an okra flower puree wine; and (3) blending and saturating the okra flower puree wine to obtain the okra flower wine. The okra flower wine is rich in flavonoid substances and phenolic acid substances, and the utilization rate and the economic value of okra flowers are improved.

Description

technical field [0001] The invention relates to the technical field of okra flower wine, in particular to a kind of okra flower wine and a preparation method thereof. Background technique [0002] Okra (scientific name: Abelmoschus esculentus (Linn.) Moench), also known as okra and coffee okra, is an annual herb of Malvaceae. The leaves, buds, flowers, and fruits of okra are rich in protein, vitamins, and mineral salts, and okra flowers are rich in flavonoids and phenolic acids. It has a protective effect against ischemia-reperfusion injury. Various active ingredients such as polysaccharides and alkaloids rich in okra flowers also have anti-fatigue, anti-tumor, anti-ulcer, analgesic and anti-inflammatory effects. However, because the taste of okra flowers is worse than that of okra, direct consumption will have an obvious bitter taste. Therefore, if the biochemical reactions in the brewing process can be used to reduce the bitter taste of okra flowers or cover them with w...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12G3/026
CPCC12G3/026
Inventor 王云胡超霞谢鹏邓爱华高娟黄科瑞雷家祥宋庭喜
Owner HUNAN UNIV OF ARTS & SCI
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