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Low-alcohol-content alcoholic beverage brewed with dry flowers and preparation process thereof

A preparation process and a technology for dried flowers, which are applied to the field of brewing low-alcohol beverage wine from dried flowers and the preparation thereof, can solve the problems of unfavorable product quality of fermented grains, difficult to control flavor substances, and high production costs, and achieve fresh and pleasant floral fragrance and wine body. Plumping, anti-aging effects

Inactive Publication Date: 2015-12-02
贵州酵素化食品科技有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0007] In the past, grain fermentation was generally involved in brewing wine. Since the properties of fermented grains often change with the seasonal changes in the place of production, weather and other factors, it is not conducive to the balance of product quality, and the flavor substances are difficult to control, and the production cost is relatively high.

Method used

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  • Low-alcohol-content alcoholic beverage brewed with dry flowers and preparation process thereof

Examples

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Effect test

Embodiment 1

[0022] A low-alcohol drinking wine brewed from dried flowers and its preparation process. The main raw materials are malt syrup, white sugar, water and dried chrysanthemum petals, and the white granulated sugar and malt sugar are converted into low-alcohol wine by active dry yeast. During the fermentation process, dry petals are added to participate in the fermentation. After the fermentation is completed, xylitol, citric acid, and sodium citrate are used to prepare the finished product. The ratio of fermentation raw material maltose syrup to white sugar is 3:1, and the amount of dried chrysanthemum petals added It is 2.0g / L.

[0023] The manufacture technology of brewing low-alcohol beverage wine from above-mentioned dried flower comprises the following steps:

[0024] 1. Pre-fermentation: First, mix maltose syrup and white sugar in a ratio of 3:1, boil, filter out impurities, and obtain mixed syrup A. Use citric acid and purified water to adjust the pH to 3.0, and adjust th...

Embodiment 2

[0032] The invention discloses a low-alcohol drinking wine brewed from dried flowers and its preparation process. Maltose syrup, white granulated sugar, water and dried rose petals are used as main preparation raw materials, and the white granulated sugar and maltose are converted into low-alcohol wine by active dry yeast. During the fermentation process, dry petals are added to participate in the fermentation. After the fermentation is completed, xylitol, citric acid, and sodium citrate are used to prepare the finished product. The ratio of fermentation raw material maltose syrup to white sugar is 3:1, and the amount of dry rose petals added It is 2.5g / L.

[0033] The manufacture technology of brewing low-alcohol beverage wine from above-mentioned dried flower comprises the following steps:

[0034]1. Pre-fermentation: First, mix maltose syrup and white sugar in a ratio of 3:1, boil, filter out impurities, and obtain mixed syrup A. Use citric acid and purified water to adjus...

Embodiment 3

[0042] A low-alcohol drinking wine brewed from dried flowers and a preparation process thereof. The main preparation raw materials are maltose syrup, white sugar, water and dried osmanthus flower petals, and the white granulated sugar and maltose are converted into low-alcohol wine by active dry yeast. During the fermentation process, dry petals are added to participate in the fermentation. After the fermentation is completed, xylitol, citric acid, and sodium citrate are used to prepare the finished product. The ratio of fermentation raw material maltose syrup to white sugar is 2:1, and the amount of dried osmanthus petals added It is 3.0g / L.

[0043] The manufacture technology of brewing low-alcohol beverage wine from above-mentioned dried flower comprises the following steps:

[0044] 1. Pre-fermentation: First, mix maltose syrup and white sugar in a ratio of 2:1, boil, filter out impurities, and obtain mixed syrup A. Use citric acid and purified water to adjust the pH to 4...

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Abstract

The invention discloses a low-alcohol-content alcoholic beverage brewed with dry flowers and a preparation process thereof. The preparation process includes: using maltose syrup, white granulated sugar and dry flower petals as main raw materials, and converting the white granulated sugar and maltose into low-alcohol-content wine through active dry yeast; adding the dry flower petals to participate in fermentation, and blending xylitol, citric acid and sodium citrate after fermentation is finished to obtain a finished product. The low-alcohol-content alcoholic beverage is soft in mouthfeel, rich in wine aroma and coordinated in smell; part of anthocyanin in the dry flower petals are integrated into the wine through fermentation and extraction, so that flavor and color and luster are improved, the alcoholic beverage is enabled to be rich in anthocyanin, can improve immunity after long-time drinking, is refreshing and pleasant in flower fragrance and has efficacy of preventing oxidation, maintaining skin elasticity, resisting skin senescence, maintaining visual health and preventing myopia deterioration. Alcohol content of the alcoholic beverage is 3.5-13.0%VOL, so that the alcoholic beverage belongs to low-alcohol-content wine, conforms to current development tendency of drinking wine for people and has wide market prospect.

Description

technical field [0001] The invention belongs to the field of low-alcohol drinking wine, and in particular relates to a low-alcohol drinking wine brewed from dried flowers and a preparation process thereof. Background technique [0002] Edible flowers have many unique edible and therapeutic values. Long-term drinking can regulate physical health and enhance resistance. It is used for toothache, cough, asthma, excessive phlegm, and abdominal pain due to amenorrhea; jasmine: non-toxic, cold in nature, light in taste, relieves flatulence, pungent in taste, sweet in taste, warm in nature, has the effect of strengthening the immune system, clears liver and improves eyesight, promotes body fluid and quenches thirst , Eliminate phlegm and treat dysentery, clear water, dispel wind and relieve the surface, treat fistula, strengthen teeth, benefit energy, lower blood pressure, strengthen heart, prevent caries, prevent radiation damage, anti-cancer, anti-aging effects; chrysanthemum: sl...

Claims

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Application Information

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IPC IPC(8): C12G3/02
Inventor 张朝举邓欢
Owner 贵州酵素化食品科技有限公司
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