CN111218368A

CN111218368A - Chrysanthemum and medlar health wine

Info

Publication number: CN111218368A
Application number: CN201811420666.7A
Authority: CN
Inventors: 不公告发明人
Original assignee: Individual
Current assignee: Individual
Priority date: 2018-11-26
Filing date: 2018-11-26
Publication date: 2020-06-02

Abstract

The invention discloses chrysanthemum medlar health care wine, which comprises 0.5L-2L of chrysanthemum leaching liquor; 5-6.5L of rice and chrysanthemum fermented wine; 2L of medlar fermentation wine; 0.5L of seasoning wine, 0.5L of chrysanthemum distillate, 30-60 g of citric acid, 0.5g of vitamin C, 10ml of honey and sucrose; the invention combines the modern fermentation technology with the traditional soaking and distilling process, establishes the semi-fermentation brewing process suitable for different types of chrysanthemum wine, has unique characteristics on the preparation of base wine such as chrysanthemum leaching liquor, rice chrysanthemum fermented wine, seasoning wine, chrysanthemum distillate and the like, and solves the defects of single variety, poor flavor, low raw material utilization and the like of the chrysanthemum wine produced by the traditional soaking method.

Description

Chrysanthemum and medlar health wine

Technical Field

The invention relates to the technical field of health wine preparation, and particularly relates to chrysanthemum and wolfberry health wine.

Background

Chrysanthemum is the dried head-shaped inflorescence of chrysanthemum (Chrysanthemum morifori-um Ramat) which is a perennial plant of Compositae and can be cultivated artificially. The analysis shows that the chrysanthemum contains various volatile oil, adenine, choline, stachydrine and flavonoid substances, and also contains trace vitamins, amino acid, robinin and the like. The chrysanthemum is a common traditional Chinese medicine, is listed as the superior product in Shen nong Ben Cao Jing, and has the efficacies of dispelling wind-damp, clearing and activating the channels and collaterals, clearing heat and removing toxicity, calming liver and improving eyesight. The chrysanthemum is similar to the medlar, belongs to one of the 'list of varieties of food and medicines' issued by the ministry of health, and has the characteristic of dual purposes of food and medicine, so that besides the medicine preparation, a plurality of health-care beverages can be developed, such as chrysanthemum solid beverage, soft beverage, chrysanthemum tea, chrysanthemum wine and other food beverages.

The chrysanthemum wine is recorded in Ben Cao gang mu of China: the chrysanthemum wine in the market is produced by soaking other Chinese medicinal materials, i.e. the dry chrysanthemum is soaked by using brewed white spirit as base wine, the effective components of the dry chrysanthemum are extracted, and the chrysanthemum wine is blended and blended. The chrysanthemum wine produced by the soaking method has the advantages that the process is simple, only certain medicinal components can be extracted and stored, but the chrysanthemum wine produced by the soaking method has the biggest defect of poor flavor, mainly reflects that the chrysanthemum wine has not pure fragrance, often has heavier alcohol or white spirit qu fragrance, has light and thin taste, heavy bitter taste and rough and spicy taste, is difficult to be generally accepted by consumers as a beverage wine, is few in varieties and extremely difficult to be seen in markets, and is mostly sold in the form of medicinal liquor, and meanwhile, the chrysanthemum wine produced by the traditional soaking method has simple and single process, the effective components in chrysanthemum are not fully extracted, and leftovers of the chrysanthemum wine cannot be fully and comprehensively utilized.

Disclosure of Invention

The invention aims to provide the chrysanthemum and wolfberry health-care wine aiming at the defects in the prior art.

The chrysanthemum medlar health care wine provided by the invention comprises the following components in parts by weight: 0.5L-2L of chrysanthemum leaching liquor; 5-6.5L of rice and chrysanthemum fermented wine; 2L of medlar fermentation wine; 0.5L of seasoning wine, 0.5L of chrysanthemum distillate, 30-60 g of citric acid, 0.5g of vitamin C, 10ml of honey and 100-600 g of cane sugar;

the processing technology comprises the following steps:

(1) weighing a certain weight of dried chrysanthemum, adding 50% edible alcohol treated by potassium permanganate and activated carbon, soaking for 13-17 days, filtering to obtain a chrysanthemum leaching solution, soaking filter residues, and taking the water leaching solution as a part of water for cooking the rice and chrysanthemum fermented wine;

(2) weighing a certain amount of rice, adding a certain amount of water to cook porridge, cooling to 65 ℃, adding saccharifying yeast, inoculating a Klebsiella yeast culture solution when the temperature of mash drops below 35 ℃, carrying out primary fermentation at 25 ℃ for 7 days, then squeezing wine liquid, adding dry chrysanthemum, carrying out secondary fermentation at 20 ℃ for 20 days, and filtering out wine liquid to obtain rice and chrysanthemum fermented wine, wherein mash residues are used as raw materials of flavoring wine;

(3) taking a certain amount of fresh medlar fruits, crushing and taking juice, adding water for dilution according to the ratio of 1: 5, adjusting the sugar content to 10 percent and the acid content to 5 per mill, inoculating wine yeast according to the volume of 1 percent, performing primary fermentation for 3 days at the temperature of 20 ℃, transferring wine liquid, continuing secondary fermentation for 20 days, naturally clarifying, sucking out the wine liquid, obtaining medlar fermented wine, and taking fruit residues as seasoning wine raw materials;

(4) adding 5% sucrose solution into rice and chrysanthemum fermented wine mash and Chinese wolfberry fruit residue, inoculating aroma-producing yeast, fermenting for 7 days, and filtering to obtain wine liquor to obtain flavoring wine;

(5) taking a certain amount of dried chrysanthemum, adding water according to the ratio of 1: 5, and obtaining chrysanthemum distillate by a distillation method;

(6) the base wine or semi-finished product obtained in the steps of the process 1-5 is prepared and blended according to the formula of different chrysanthemum wine varieties, sugar, acid, honey and vitamins are added, and the finished product is obtained after the procedures of ageing treatment, filtration, filling, sterilization, packaging, inspection and the like.

Preferably, in the aging treatment process of wine blending, PVPP is added according to the proportion of 200g/t, the mixture is stirred uniformly, the mixture is naturally cooled to 0 ℃, the mixture is kept stand for 48 hours, and clear supernatant is sucked, so that a finished product is obtained.

Compared with the prior art, the scheme has the following advantages and technical effects:

the dry extract and amino acid content of the chrysanthemum wine produced by the fermentation method are obviously higher than those of the chrysanthemum wine produced by the soaking method, and the wine quality shows that the series chrysanthemum wine brewed by the semi-fermentation method not only furthest retains the medicinal components in chrysanthemum and medlar, but also is obviously superior to the chrysanthemum wine produced by the soaking method in flavor, and the chrysanthemum wine is golden yellow and bright, has pure, beautiful and harmonious chrysanthemum fragrance and wine fragrance, pure and mellow taste, clean and tasty, and harmonious sour and sweet.

In terms of process, the invention combines the modern fermentation technology with the traditional soaking and distilling process, establishes the semi-fermentation brewing process suitable for different types of chrysanthemum wine, is beneficial to improving the flavor of the chrysanthemum wine and improving the utilization rate of brewing raw materials, and has compact, complementary and practical process design.

Detailed Description

The invention is explained and illustrated in detail below with reference to specific examples so that those skilled in the art can better understand and practice the invention.

Example 1

Preparing a chrysanthemum leaching liquor: taking 2kg of dry Hangzhou white chrysanthemum, adding 20L of 50% edible alcohol treated by high manganese potassium and active carbon, soaking for 15 days to obtain chrysanthemum leaching liquor, soaking filter residue in tap water for 5 hours, leaching, and squeezing water solution to obtain rice and chrysanthemum fermented wine brewing water.

Example 2

Preparing the rice and chrysanthemum fermented wine: taking 10kg of glutinous rice, adding 50L of water to cook porridge, cooling to 65 ℃, adding 1kg of UV11 saccharifying yeast, adding 0.5L of Kluyveromyces yeast culture solution when the temperature of mash is reduced to 35 ℃, fermenting at 25 ℃, ending the fermentation about 7 days ago, squeezing out wine liquid, adding 2kg of dry Hangzhou white chrysanthemum, fermenting at 20 ℃ for 20 days, and filtering out wine liquid, wherein the dregs can be used as a raw material for brewing flavoring wine.

Example 3

Preparing the medlar fermented wine: collecting fresh fructus Lycii 10kg, crushing to obtain juice, diluting with water at a ratio of 1: 5 (by weight), adjusting sugar content to 10% and acidity to 5 ‰, inoculating wine yeast at 1% of its volume, pre-fermenting at 20 deg.C for 3 days, transferring wine liquid, post-fermenting for 20 days, naturally clarifying, and filtering to obtain fermented fructus Lycii wine, wherein the fruit residue can be used as raw material for making flavoring wine

Example 4

Preparing the flavoring wine: adding 20L of 5% sugar water into fermented rice and chrysanthemum wine dregs and fructus Kochiae fructus dregs, inoculating aroma-producing yeast, fermenting for 7 days, and filtering to obtain wine liquor, namely the flavoring wine.

Example 5

Preparing chrysanthemum distillate: taking 1kg of dry Hangzhou white chrysanthemum, adding 5kg of water, and distilling to obtain 2L of chrysanthemum distillate.

Example 6

Preparing the chrysanthemum and medlar health care wine:

firstly, processing 50% alcohol with a proper amount of potassium permanganate and active carbon, weighing a certain weight of dry chrysanthemum, soaking for 13-17 days, filtering to obtain chrysanthemum leaching liquor, and soaking filter residues with water to obtain the brewing water of the rice and chrysanthemum fermented wine.

② weighing a certain amount of rice (preferably glutinous rice), adding water to boil into porridge, cooling to 65 ℃, adding saccharifying yeast (such as UV11, the yeast is commercially available), inoculating Kluyveromyces yeast culture solution to ferment for 7 days at 25 ℃ when mash falls below 35 ℃, then squeezing out wine, adding dried chrysanthemum, fermenting for 20 days at 20 ℃, and squeezing out wine, wherein the mash can be used as raw material for brewing flavoring wine.

taking a certain amount of fresh wolfberry fruits, crushing and taking juice, adding water for dilution according to the weight ratio of 1: 5 (by weight), adjusting the sugar content to 10 percent and the acid content to 5 per mill, inoculating wine yeast according to 1 percent of the volume of the juice, performing primary fermentation for 7 days at the temperature of 20 ℃, transferring wine liquid, continuing secondary fermentation for 20 days, naturally clarifying, sucking out the wine liquid, obtaining the wolfberry fermented wine, wherein fruit residues can be used as a raw material for brewing the flavoring wine.

adding a certain amount of 5% sucrose solution into the mash and the medlar pomace of the rice and chrysanthemum fermented wine, inoculating aroma-producing yeast, fermenting for 7 days, and filtering out wine liquid to obtain the seasoning wine.

fifthly, taking a certain amount of dried chrysanthemum, adding water according to the weight ratio of 1: 5, and obtaining the chrysanthemum distillate by a distillation method.

sixthly, mixing, blending and blending the base wine or the semi-finished product respectively prepared by the processes according to different proportions of the series of wines (for example, adding auxiliary materials such as sugar, acid, honey, vitamin C and the like respectively, wherein cane sugar is not added into the dry chrysanthemum wine), and carrying out procedures such as filtering, filling, sterilizing, packaging, checking and the like after aging treatment to obtain the chrysanthemum wine.

The above examples are only for explaining the present invention, and do not limit the scope of the present invention in any way, and the scope of the present invention is subject to the claims.

Claims

1. The chrysanthemum and wolfberry health wine is characterized by comprising the following components in parts by weight: 0.5L-2L of chrysanthemum leaching liquor; 5-6.5L of rice and chrysanthemum fermented wine; 2L of medlar fermentation wine; 0.5L of seasoning wine, 0.5L of chrysanthemum distillate, 30-60 g of citric acid, 0.5g of vitamin C, 10ml of honey and 100-600 g of cane sugar;

the processing technology comprises the following steps:

2. The chrysanthemum medlar health wine as claimed in claim 1, wherein in the aging treatment process of the blended wine, PVPP is added according to the proportion of 200g/t, the mixture is stirred evenly, the mixture is naturally cooled to 0 ℃, the mixture is kept still for 48 hours, and clear supernatant is absorbed, thus obtaining the finished product.