CN104232421A

CN104232421A - Method for preparing eucommia male flower brewed wine

Info

Publication number: CN104232421A
Application number: CN201410530685.0A
Authority: CN
Inventors: 赵依娜
Original assignee: HARBIN AIBOYA FOOD TECHNOLOGY DEVELOPMENT Co Ltd
Current assignee: HARBIN AIBOYA FOOD TECHNOLOGY DEVELOPMENT Co Ltd
Priority date: 2014-10-11
Filing date: 2014-10-11
Publication date: 2014-12-24

Abstract

The invention discloses a method for preparing eucommia male flower brewed wine, and the method specifically comprises the following steps of: weighting dried eucommia male flowers, adding 20 times of water, soaking them for 120 minutes at 75-80 degrees centigrade; cooling to 30 degrees centigrade, adjusting the PH value in the range of 4.5-5.0, adding 15% of white granulated sugar, 0.15% of cellulase and 0.1% of active dry yeast used for fruit wine according to the feed liquid weight, uniformly mixing them, and keeping warm and fermenting for 5d at 23-25 degrees centigrade; separating residues from liquid, clearing the liquid and fermenting for 15d at 12-15 degrees centigrade, filtering, clarifying, filling, disinfecting for 15 min at 75 degrees centigrade, and finally preparing into the eucommia male flower brewed wine. The eucommia male flower brewed wine is characterized in that most of functional components about eucommia male flower is retained.

Description

A kind of making method of eucommia Bark male flower fermented wine

Technical field

The invention belongs to food processing field, relate to fermented wine, particularly relate to a kind of making method of eucommia Bark male flower fermented wine.

Background technology

China's edible fresh flowers has long history, can prove effectively from the verse of bending former " Lisao " " towards pendant dew of drink lily magnolia, the fallen or falling flowers of autumn chrysanthemum of eating at sunset ".Ancients' edible fresh flowers, except getting its color, smell and taste, also gets its pharmaceutical use.

No. 6 bulletin approval eucommia Bark male flowers in 2014 that national health and Family Planning Committee issue are new food raw material, can be used for bread and cheese and produce, but but be not suitable for infant, lactating women, pregnant woman's inedibility, and finite quantity requirement time edible.

Eucommia Bark male flower is exactly the flower that bark of eucommia Xiong Shu opens.The bark of eucommia, has another name called and thinks celestial being, interim in the Quaternary ice age, just disappears in Europe and Ya Zhou some areas, only in the regional survival of sub-state central section of China so far, therefore has the laudatory title of " plant living fossil ".Eucommia Bark male flower is very precious food, the medicine resource of China.

Summary of the invention

The invention provides a kind of making method of eucommia Bark male flower fermented wine.

Content of the present invention is achieved in that and takes eucommia Bark male flower dried flower, adds 20 times of water, soaks 120min at 75 DEG C of-80 DEG C of temperature; Be cooled to 30 DEG C, adjust pH, to 4.5-5.0, adds white sugar 15%, cellulase 0.15%, fruit wine active dry yeast 0.1% by feed liquid weight, mixing, at 23 DEG C of-25 DEG C of temperature, and heat-preservation fermentation 5d; Slag liquid is separated, and clear liquid carries out secondary fermentation, 12 ~ 15 DEG C of temperature bottom fermentation 15d, and filtration, clarification, filling, 75 DEG C of sterilization 15min, be eucommia Bark male flower fermented wine.

Eucommia Bark male flower contains several functions composition, as lignin, iridoids, Geniposidic acid, chlorogenic acid, rhinanthin, rosin spirit disaccharide glucoside, flavones, alkaloid, amino acid, polysaccharide and mineral element Zn, Mn, Cu, Fe, Ca, P, B, Mg, K etc., for " strong liver, kidney tonifying, sleeping, fall three high " effect particularly remarkable

Eucommia Bark male flower fermented wine remains the functional component of the eucommia Bark male flower overwhelming majority, have reduce blood fat, cholesterol levels and hypotensive, protection cardiac muscle, resisting cardiac hypertrophy, antithrombus formation, anti-lipid peroxidation, the anti-ageing effect of waiting for a long time.

Four, specific embodiment

Embodiment 1

Embodiment: quantitatively take eucommia Bark male flower dried flower 100g, add 2000mL water soaking, soaking temperature 78 DEG C, soak time 120min; Be cooled to 30 DEG C, adjust pH, to 4.5-5.0, adds white sugar 315g, cellulase 3.15g, fruit wine active dry yeast 2.1g, mixing, at 23 DEG C of-25 DEG C of temperature, and heat-preservation fermentation 5d; Slag liquid is separated, and clear liquid carries out secondary fermentation, 12 ~ 15 DEG C of temperature bottom fermentation 15d, and filtration, clarification, filling, 75 DEG C of sterilization 15min, be eucommia Bark male flower fermented wine.

Carry out detection to the eucommia Bark male flower fermented wine of embodiment 1 to analyze, detected result is as follows: total flavones (in anhydrous rutin) 2.19 g/L, aucubin, 1.68 g/L, chlorogenic acid 0.72 g/L, Geniposidic acid 0.26 g/L, jasminoidin (Geniposide) 0.05 g/L, can find out that eucommia Bark male flower fermented wine remains the functional component of the eucommia Bark male flower overwhelming majority.

Embodiment 2

Embodiment: quantitatively take eucommia Bark male flower dried flower 150g, add 3000mL water soaking, soaking temperature 75 DEG C, soak time 120min; Be cooled to 30 DEG C, adjust pH, to 4.5-5.0, adds white sugar 472.5g, cellulase 4.725g, fruit wine active dry yeast 3.15g, mixing, at 23 DEG C of-25 DEG C of temperature, and heat-preservation fermentation 5d; Slag liquid is separated, and clear liquid carries out secondary fermentation, 12 ~ 15 DEG C of temperature bottom fermentation 15d, and filtration, clarification, filling, 75 DEG C of sterilization 15min, be eucommia Bark male flower fermented wine.

Claims

1. a making method for eucommia Bark male flower fermented wine, is characterized in that: take eucommia Bark male flower dried flower, adds 20 times of water, soaks 120min at 75 DEG C of-80 DEG C of temperature; Be cooled to 30 DEG C, adjust pH, to 4.5-5.0, adds white sugar 15%, cellulase 0.15%, fruit wine active dry yeast 0.1% by feed liquid weight, mixing, at 23 DEG C of-25 DEG C of temperature, and heat-preservation fermentation 5d; Slag liquid is separated, and clear liquid carries out secondary fermentation, 12 ~ 15 DEG C of temperature bottom fermentation 15d, filtration, clarification, filling, 75 DEG C of sterilization 15min.