CN115191600A - Sweet osmanthus brewed by honey and color-protecting and aroma-enhancing process thereof - Google Patents
Sweet osmanthus brewed by honey and color-protecting and aroma-enhancing process thereof Download PDFInfo
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L21/00—Marmalades, jams, jellies or the like; Products from apiculture; Preparation or treatment thereof
- A23L21/20—Products from apiculture, e.g. royal jelly or pollen; Substitutes therefor
- A23L21/25—Honey; Honey substitutes
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/30—Foods or foodstuffs containing additives; Preparation or treatment thereof containing carbohydrate syrups; containing sugars; containing sugar alcohols, e.g. xylitol; containing starch hydrolysates, e.g. dextrin
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
- A23L3/34—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals
- A23L3/3454—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals in the form of liquids or solids
- A23L3/3463—Organic compounds; Microorganisms; Enzymes
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/20—Removal of unwanted matter, e.g. deodorisation or detoxification
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/40—Colouring or decolouring of foods
- A23L5/41—Retaining or modifying natural colour by use of additives, e.g. optical brighteners
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Abstract
The invention provides a sweet osmanthus and a color-protecting and aroma-enhancing process thereof, which are characterized in that picked fresh sweet osmanthus is cleaned and drained, then honey is added and mixed uniformly, granulated sugar is added and mixed uniformly, the mixture is filled into a jar for sweet osmanthus, and the jar is stored at a low temperature, cool and dry place for more than 2.5 years, so that the sweet osmanthus is prepared. The sweet osmanthus is preserved by a honey brewing method, so that the color of the sweet osmanthus can be well preserved; the contents of inorganic sulfur, organic sulfur, methane short-chain alkane, alcohol ether aldehyde ketone and nitrogen oxide in the sweet osmanthus are reduced, and the contents of ethyl propionate and linalool oxide are increased; and the sweet taste, the delicate flavor and the richness of the sweet osmanthus are increased, and the sour index is reduced. The method can keep the appearance and color of the fresh sweet osmanthus to the maximum extent, can also keep the fragrance of the sweet osmanthus, and simultaneously removes the bitterness of the fresh sweet osmanthus after the sweet osmanthus is brewed, so that the fragrance is more mellow, and the method is suitable for popularization.
Description
Technical Field
The invention belongs to the technical field of honey-brewed osmanthus, and particularly relates to honey-brewed osmanthus and a color-protecting and aroma-enhancing process thereof.
Background
The osmanthus fragrans is one of ten traditional famous flowers in China, and mainly comprises four major varieties of osmanthus fragrans, osmanthus fragrans lour and osmanthus fragrans. The osmanthus has ornamental value and is common health food in daily life. The osmanthus has high edible value and is widely used as food seasoning by people in China since ancient times. In the early war of China, quyuan 'leave hara' has a description of 'north-aided; osmanthus slurry', which is the earliest record of osmanthus fragrans preparation food. Osmanthus fragrans is warm in nature and pungent in taste, has the effects of invigorating stomach, reducing phlegm, promoting fluid production, dissipating phlegm and calming liver, and can be used for treating excessive phlegm cough, intestinal wind and bloody dysentery, toothache and halitosis, inappetence, amenorrhea and abdominal pain. The sweet osmanthus is rich in more than 100 effective components such as flavone, phenols, terpenoids, lignans, phenylpropanoids and the like, has fresh fragrance, and has the effects of refreshing. Meanwhile, the sweet osmanthus has beautiful appearance and golden color, is widely used for food processing and decoration, and is a pure natural food seasoning with good color, aroma and taste.
However, osmanthus fragrans has a short flowering phase, one season each year, about 10 days before and after the flowering phase, and the picking is seriously influenced by weather, so that the osmanthus fragrans is difficult to store. How to pick and store in a short time is an important technology and also an important means for increasing the use value of the osmanthus fragrans. In the traditional method, the flavor of the sweet osmanthus is maintained by salting, sugaring and other methods, but in the processing process, petals are easily damaged by salt and sugar particles, so that the sweet osmanthus is oxidized and browned by air, the original color and luster are damaged, and the use value of the sweet osmanthus is greatly reduced. In addition, sweet osmanthus is stored by a honey pickling method, although the damage of honey to petals is less, the honey contains high moisture and is easy to acidify, and simultaneously, the bitter taste of the fresh sweet osmanthus is also preserved, so that the taste is poor. The sulfur fumigation method can well preserve the appearance of the sweet osmanthus, but the fragrance is seriously damaged, the content of sulfur in food is extremely easy to exceed the standard, and certain potential safety hazard is caused.
Disclosure of Invention
The invention provides a sweet osmanthus brewed by honey and a color-protecting and aroma-enhancing process thereof, and the specific scheme is as follows:
a process for protecting color and increasing flavor of sweet osmanthus brewed by honey comprises cleaning fresh sweet osmanthus, draining, adding honey, mixing, adding granulated sugar, mixing, filling into a jar, brewing, and storing in a low-temperature, shade and dry place for more than 2.5 years to obtain sweet osmanthus brewed by honey.
Further, the method specifically comprises the following steps:
step 1, picking sweet osmanthus flowers: picking in 3-4 days of the flowering phase of the osmanthus, filling the osmanthus in a ventilated container wetted by clear water, and covering the osmanthus by wet gauze;
step 3, sealing honey: adding honey into the osmanthus drained in the step 2, uniformly mixing until the osmanthus is completely wrapped, adding granulated sugar accounting for 80% of the total weight of the osmanthus, and uniformly stirring;
Further, the sweet osmanthus picked in the step 1 is osmanthus fragrans, the picking time is 6-7 am, and the ventilation container is a wooden container or a bamboo container.
Further, the wild honey in the step 3 is osmanthus honey or litchi honey.
Further, in the step 4, the covering sand sugar amount is 20% of the total weight of the osmanthus fragrans, the distance between the covering sand sugar surface and the cylinder opening is 15-20cm, the storage time is more than 2.5 years, and the low-temperature is 10-20 ℃.
The honey-brewed osmanthus fragrans product prepared by the process for protecting color and enhancing aroma of honey-brewed osmanthus fragrans is provided.
THE ADVANTAGES OF THE PRESENT INVENTION
The sweet-brewed osmanthus fragrans color-protecting and aroma-enhancing process has the advantages that osmanthus fragrans in Guilin are picked in the morning, the osmanthus fragrans are quickly cleaned, dried in the shade, wrapped by honey, isolated from air and prevented from being oxidized and browned, then dehydrated by white sugar, sealed in a jar and brewed by alcohol, and the sweet-brewed osmanthus fragrans is preserved by a sweet-brewed method, so that the color of the osmanthus fragrans can be well preserved; the contents of inorganic sulfur, organic sulfur, methane short-chain alkane, alcohol ether aldehyde ketone and nitrogen oxide in the sweet osmanthus are reduced, and the contents of ethyl propionate and linalool oxide are increased; and the sweet taste, the delicate flavor and the richness of the sweet osmanthus are increased, and the sour index is reduced. The method can maintain the appearance and color of fresh sweet osmanthus to the maximum extent, retain the fragrance of sweet osmanthus, and remove the bitterness of fresh sweet osmanthus after brewing to make the fragrance more mellow.
Drawings
Fig. 1 is a schematic view of osmanthus preserved by a method different from the method of the present application in the prior art.
Wherein, A is the sweet osmanthus preserved by adopting the sugaring method in the prior art; b is sweet osmanthus brewed by the honey in 0.5 year (in 2021 year), C is sweet osmanthus brewed by the honey in 2.5 years (in 2019 year), and D is sweet osmanthus brewed by the honey in 3.5 years (in 2018 year).
FIG. 2 is a graph showing the content index of inorganic sulfur, organic sulfur, methane short-chain alkane, alcohol aldehyde ketone and nitrogen oxide in sweet osmanthus brewed in 2018, 2019 and 2021 by using an electronic nose system.
Wherein A is an index comparison graph of inorganic sulfur content in the sweet osmanthus brewed in 2018, 2019 and 2021 years with honey; b is a comparison graph of the organic sulfur content indexes in the sweet osmanthus brewed in 2018, 2019 and 2021 years with honey; c is a comparison graph of methane short-chain alkane content indexes in sweet osmanthus brewed in 2018, 2019 and 2021 years by honey; d is an index comparison graph of the content of the alcohol aldehyde ketone in the sweet osmanthus brewed in 2018, 2019 and 2021 years; e is a comparison graph of nitrogen oxide content indexes in sweet osmanthus brewed in 2018, 2019 and 2021 years by honey;
FIG. 3 is a graph showing the content comparison of ethanol, ethyl propionate and linalool oxide in sweet osmanthus brewed in different years (2018, 2019 and 2021) by using a gas chromatography-mass spectrometer (GC-MS).
Fig. 4 is a comparative analysis chart of sweet taste index, fresh taste index, richness index and acidity index of sweet osmanthus brewed by honey in different years of 2018, 2019 and 2021 by using an electronic tongue.
Wherein A is a comparative analysis chart of the sweet index of sweet osmanthus brewed in honey in 2018, 2019 and 2021; b is a comparative analysis chart of the umami indexes in the sweet osmanthus brewed in 2018, 2019 and 2021 years with honey; c is a comparative analysis chart of the richness indexes of the sweet osmanthus brewed in 2018, 2019 and 2021 years with honey; d is a comparative analysis chart of sour indexes in the sweet osmanthus brewed in 2018, 2019 and 2021.
Detailed Description
The present invention will be further explained with reference to the drawings and the embodiments, and it should be noted that the embodiments are not intended to limit the scope of the present invention.
The implementation of the specific embodiment provides a sweet osmanthus brewed by honey and a color-protecting and aroma-enhancing process thereof, which comprises the following steps:
step 1, picking sweet osmanthus, selecting sweet osmanthus whose production place is sweet osmanthus forest, wherein the sweet osmanthus forest has unique natural environment (namely, the sweet osmanthus and the danxia have unique karst and danxia landforms, medium and low mountain land shapes, low latitude at the place, mild climate, abundant rainfall, sufficient illumination, clear four seasons, basically same rain and heat seasons, extremely superior climate conditions, the annual average temperature of 19.3 ℃, and the humidity of 73-79%), is very suitable for the growth of the sweet osmanthus, and the fragrance is more aromatic and lasting. According to records of scientific research data, the Guilin is the original place of the osmanthus fragrans, the growth history of the osmanthus fragrans in the Guilin dates back to a neolithic period ten thousand years ago, and the cultivation history is more than 2500 years today. The species of osmanthus fragrans in Guilin includes osmanthus fragrans, cinnamomum japonicum, cinnamomum cassia and Sijigui, and because of golden color and strong and durable fragrance of osmanthus fragrans, osmanthus fragrans is selected as a material; golden autumn octopus is bloomed, the golden osmanthus is about 10 days in the whole flowering phase, in order to ensure the quality and the yield of fresh flowers, the golden osmanthus is picked within 3-4 days in the flowering phase, meanwhile, in order to avoid the damage of high temperature to the shape of the osmanthus and the loss of the flower fragrance, picking is selected at 6-7 points in early morning, the flower fragrance and the appearance of the osmanthus can be well preserved under low temperature and without direct solar radiation in early morning, in order to ensure that the golden osmanthus does not change color, a wooden or bamboo container which is easy to ventilate is selected for containing the golden osmanthus, the container is moistened by clear water, the golden osmanthus is loaded into the golden osmanthus, a clean wet gauze is added on the golden osmanthus, the direct solar radiation is avoided, and the picked golden osmanthus is kept at low temperature and is quickly transported.
And 2, pretreating sweet osmanthus, namely removing impurities of the fresh sweet osmanthus transported back at low temperature in the step 1, removing hairs, trunks, tree skills, leaves, soil blocks, stones, insects, flowers with abnormal colors, visible foreign impurities and the like in the sweet osmanthus, cleaning the fresh sweet osmanthus by using flowing clear water, mainly removing dust and impurities attached to the surfaces of the fresh flowers, draining off water in the shade of the cleaned sweet osmanthus, preventing the sweet osmanthus from being exposed to the sun, avoiding the color from deepening and reducing the fragrance.
And 3, sealing honey, adding wild honey into the fresh osmanthus fragrans after water is drained in the step 2, mixing and stirring until the honey completely wraps the osmanthus fragrans, so that the osmanthus fragrans is isolated from air, browning caused by the air is avoided, golden color is kept, meanwhile, in order to prevent acidification caused by seepage of water in the osmanthus fragrans, continuously adding white granulated sugar accounting for 80% of the total weight of the osmanthus fragrans, and stirring lightly to ensure that the water in the osmanthus fragrans is absorbed by the white granulated sugar, so that acidification is prevented. The honey sealing function is to prevent the damage of the saline sugar particles in the traditional salting and sugaring process to the appearance of the sweet osmanthus. Preferably, the wild honey is osmanthus honey or lychee honey.
The purpose of adding the white granulated sugar is to absorb the excess water in the fresh osmanthus fragrans so as to reduce or prevent souring. In the application, the mass ratio of the total white granulated sugar to the osmanthus fragrans flower is 1:1, adding white granulated sugar accounting for 80% of the total weight of the osmanthus fragrans for the first time, adding white granulated sugar accounting for 20% of the total weight of the osmanthus fragrans for the second time, and sealing the opening to avoid insufficient white granulated sugar content, which can cause insufficient water absorption, thereby causing the sweet osmanthus fragrans brewed by honey to become sour and affecting the fragrance and the fresh and sweet taste.
In traditional sugaring sweet-scented osmanthus production, because graininess sugar is difficult to completely isolate sweet-scented osmanthus and air, lead to the sweet-scented osmanthus oxidation to turn brown, simultaneously because graininess sugar and sweet-scented osmanthus direct contact can cause the damage to the osmanthus flower petal to also lead to the color to worsen. The common sugar-soaked sweet osmanthus has no comparison test of fragrance and fresh sweet taste because the color and the appearance of the sweet osmanthus cannot be guaranteed and the utilization value is not high.
The color, the fragrance, the smell and the sweet taste of the sweet osmanthus prepared by the sweet osmanthus color-protecting and aroma-enhancing process of the embodiment are verified and contrastively analyzed only for the sweet osmanthus prepared by the sweet osmanthus brewing process with the sweet brewing time of 0.5-3.5 years.
Experiment one embodiment of the present invention selects honey-brewed sweet-scented osmanthus of 2018 (honey brewing time is 3.5 years), 2019 (honey brewing time is 2.5 years) and 2021 (honey brewing time is 0.5 years) in three different years to compare color and luster with traditional sugared sweet-scented osmanthus
In order to verify that the process of the embodiment can preserve the golden color of the osmanthus fragrans, the sugared osmanthus fragrans produced by the traditional process is compared with the honey-brewed osmanthus fragrans of the embodiment. As shown in a in fig. 1, the traditional sugared sweet osmanthus flower is seriously browned and even blackened for half a year, but still has the fragrance of the sweet osmanthus flower. As shown in fig. 1, B is 2021 years (honey brewing time is 0.5 years), C is 2019 years (honey brewing time is 2.5 years), and D is 2018 years (honey brewing time is 3.5 years), the color of the honey-brewed osmanthus fragrans has no obvious difference, and the result shows that the golden osmanthus fragrans in the honey-brewed osmanthus fragrans does not have serious browning phenomenon along with the increase of storage years, and meanwhile, the golden osmanthus fragrans preserved by the color-protecting and aroma-enhancing process for the honey-brewed osmanthus fragrans in the specific embodiment is more aromatic than the osmanthus fragrans preserved by sugar stain.
Experiment two in the specific embodiment, the osmanthus fragrans brewed by honey in three different years of 2018 years (the honey brewing time is 3.5 years), 2019 years (the honey brewing time is 2.5 years) and 2021 years (the honey brewing time is 0.5 years) are selected to increase the osmanthus fragrans fragrance
Inorganic sulfur, organic sulfur, methane short-chain alkane, alcohol ether aldehyde ketone and nitrogen oxide in plants have pungent and even rancid tastes, and the faint scent of flowers is influenced. In order to verify that the color-protecting and aroma-enhancing process for sweet-scented osmanthus brewed by honey in the specific embodiment is beneficial to increasing the strong fragrance and the clear aroma of sweet-scented osmanthus, an electronic nose system (PEN 3, german AIRSENSE) is adopted to perform aroma analysis on three different years of 2018 (the honey brewing time is 3.5 years), 2019 (the honey brewing time is 2.5 years) and 2021 (the honey brewing time is 0.5 years).
Weighing 2g of honey-brewed osmanthus fragrans samples in 2018, 2019 and 2021, respectively placing the samples in 100mL beakers, sealing the beakers by using double-layer preservative films, standing the beakers for 1h at room temperature, and then testing the samples on a computer, wherein 3 samples are prepared in parallel. The injection needle was directly inserted into a sealed beaker containing the sample and the Airsense PEN3 electronic nose was used for the measurement. The measurement conditions were as follows: the sampling time is 1 second/group; the self-cleaning time of the sensor is 80 seconds; the sensor zeroing time is 5 seconds; the sample preparation time was 5 seconds; the sample injection flow is 400ml/min; the analysis sampling time was 80 seconds. As shown in A, B, C, D and E in FIG. 2, the contents of inorganic sulfur, organic sulfur, methane short-chain alkane, alcohol ether aldehyde ketone and nitrogen oxide in the sweet osmanthus brewed in three different years are respectively shown. Comparisons between the components were analyzed by One way ANOVA for variance, with p <0.05 indicating significant differences, and a x indicating p <0.01, with very significant differences.
The results show that the contents of inorganic sulfur, organic sulfur, methane short-chain alkane, alcohol ether aldehyde ketone and nitrogen oxide in the sweet osmanthus brewed in 2018 (the sweet brewing time is 3.5 years) and 2019 (the sweet brewing time is 2.5 years) are obviously reduced compared with the contents of the inorganic sulfur, organic sulfur, methane short-chain alkane, alcohol ether aldehyde ketone and nitrogen oxide in the sweet osmanthus brewed in 2021 (the sweet brewing time is 0.5 years). The color-protecting and aroma-enhancing process for sweet osmanthus brewed by honey in the specific embodiment is beneficial to reducing the odor of plant humus, thereby increasing the fragrance of sweet osmanthus.
In order to further verify that the color-protecting and aroma-enhancing process for sweet osmanthus brewed by honey can improve the faint scent of sweet osmanthus, a gas chromatography-mass spectrometer (GC-MS) is adopted to analyze the contents of ethanol, ethyl propionate and linalool oxide in the sweet osmanthus brewed in different years (2018, 2019 and 2021).
As shown in figure 3, the content of ethanol in the osmanthus fragrans brewed by honey in 2018 (the time for brewing by honey is 3.5 years) is 0.2645 mu g/g, the content of ethanol in the osmanthus fragrans brewed by honey in 2019 (the time for brewing by honey is 2.5 years) is 0.2971 mu g/g, and the content of ethanol in the osmanthus fragrans brewed by honey in 2021 (the time for brewing by honey is 0.5 years) is as high as 1.122 mu g/g. The result is consistent with the result of electronic tongue detection (as shown in D in fig. 2), i.e. the longer the honey brewing time, the lower the content of ethanol in osmanthus fragrans. In contrast, the content of the flavor molecules of ethyl propionate and linalool oxide increases with the year of honey brewing, and the content of the flavor molecules of ethyl propionate and linalool oxide increases. If the content of the ethyl propionate cannot be detected in the sweet osmanthus brewed in 2021 years (the sweet brewing time is 0.5 years), the content of the ethyl propionate in the sweet osmanthus brewed in 2019 and 2018 years is 0.0115 and 0.0188 mu g/g respectively; the content of linalool oxide in the sweet osmanthus brewed in 2021 years, 2019 years and 2018 years is 0.0837, 0.1299 and 0.1424 mu g/g respectively. The result proves that the honey brewing method can reduce the content of alcohol and increase the content of aroma molecules, so that the aroma of the sweet osmanthus becomes stronger.
Experiment three in the specific embodiment, the sweet taste of the sweet osmanthus can be improved by brewing the sweet osmanthus with the honey in three different years of 2018 (the honey brewing time is 3.5 years), 2019 (the honey brewing time is 2.5 years) and 2021 (the honey brewing time is 0.5 years)
In order to verify that the color-protecting and aroma-enhancing process for sweet-brewed osmanthus fragrans of the specific embodiment increases the fresh sweet taste of the sweet-brewed osmanthus fragrans, an electronic tongue (Japanese INSENT taste analysis system, model: TS-5000Z) is adopted to perform taste analysis on the sweet-brewed osmanthus fragrans of different years (2018, 2019 and 2021).
Weighing 15g of honey-brewed osmanthus fragrans samples in 2018 years, 2019 years and 2021 years respectively, placing the 15g of honey-brewed osmanthus fragrans samples in a beaker, and adding 85g of pure water with the temperature of 40 ℃. Stir for 10 minutes using a magnetic stirrer and cool to room temperature. Adding 50g of reference solution (in a sample solution obtained after final dilution, diluting sweet-brewed osmanthus by 10 times, wherein the proportion of the reference solution is 1/3), fully stirring by using a glass rod, and then detecting the taste sensation of sweet-brewed osmanthus in different years by using an electronic tongue to simulate the taste sensation of a biological living body.
As shown in a-D in fig. 4, the sweet taste, umami taste, richness and sour index of sweet-brewed osmanthus fragrans of different years are respectively shown. Comparisons between the components were performed using One way ANOVA for analysis of variance, with p <0.05 indicating significant differences, p <0.05, p <0.01, and p <0.001.
The experimental results found that compared with the sweet osmanthus brewed with honey in 2021 years (honey brewing time 0.5 years), the sweet, umami and richness indexes of the sweet osmanthus brewed with honey in 2018 years (honey brewing time 3.5 years) and 2019 years (honey brewing time 2.5 years) are remarkably increased (fig. 4a, b and C), and meanwhile, the sour index is remarkably reduced (fig. 4D). The experiments prove that the color-protecting and aroma-increasing process for sweet-brewed osmanthus fragrans in the embodiment is beneficial to increasing the fresh, sweet and rich taste of the osmanthus fragrans.
Claims (6)
1. A process for protecting color and increasing flavor of sweet osmanthus brewed by honey is characterized in that picked fresh sweet osmanthus is cleaned, drained and mixed with honey, granulated sugar is added, mixed and filled in a cylinder for honey brewing, and the mixture is stored in a low-temperature, cool and dry place for more than 2.5 years to obtain the sweet osmanthus brewed by honey.
2. The color-protecting and aroma-enhancing process for sweet osmanthus brewed according to claim 1, which is characterized by comprising the following steps:
step 1, picking sweet osmanthus: picking in 3-4 days of the flowering phase of the osmanthus, filling the osmanthus in a ventilating container wetted by clear water, and covering the osmanthus by wet gauze;
step 2, pretreatment of sweet osmanthus: removing impurities in the fresh sweet osmanthus picked in the step 1, washing with clear water, and draining water in a shade place for later use;
step 3, sealing honey: adding honey into the osmanthus fragrans drained in the step 2, uniformly mixing until the osmanthus fragrans is wrapped, adding granulated sugar accounting for 80% of the total weight of the osmanthus fragrans, and uniformly stirring;
step 4, loading in a cylinder for alcohol brewing: and (4) filling the sweet osmanthus sealed by the honey in the step (3) into a ceramic cylinder, covering granulated sugar on the surface, covering and sealing, and storing in a low-temperature, cool and dry place for more than 2.5 years to obtain the sweet osmanthus brewed by honey.
3. The color-protecting and aroma-enhancing process for sweet osmanthus brewed according to claim 2, wherein the sweet osmanthus picked in the step 1 is osmanthus fragrans, the picking time is 6-7 points in the morning, and the ventilation container is a wooden container or a bamboo container.
4. The color-protecting and aroma-enhancing process for sweet osmanthus brewed according to claim 2, characterized in that the honey in the step 3 is wild osmanthus honey or litchi honey.
5. The color-protecting and aroma-increasing process for sweet osmanthus brewed according to claim 2, wherein the amount of covered granulated sugar in the step 4 is 20% of the total weight of the sweet osmanthus, the distance between the surface of the covered granulated sugar and a cylinder opening is 15-20cm, the storage time is more than 2.5 years, and the low-temperature is 10-20 ℃.
6. The honey-brewed osmanthus fragrans product prepared by the color-protecting and aroma-enhancing process of the honey-brewed osmanthus fragrans according to any one of claims 1 to 5.
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