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Lotus leaf and saucer-shaped melon wine and preparation method thereof

A technology of flying saucer melon and lotus leaf, applied in the field of lotus leaf flying saucer melon wine and its preparation, can solve the problems of underutilization of active ingredients of lotus leaf, waste of resources, etc., achieve prevention of cardiovascular and cerebrovascular diseases, cost saving, and simple method Effect

Inactive Publication Date: 2016-03-16
LANGXI NANHU LOTUS PRODN & MARKETING PROFESSIONAL COOP
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

A large number of lotus leaves are discarded, so that the active ingredients of lotus leaves are not fully utilized, resulting in waste of resources, and it is urgent to expand the processing and utilization of lotus leaves

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0023] A kind of lotus leaf flying saucer melon wine, made of the following raw materials in weight percentage: 55% lotus leaf, 9% flying saucer melon, 4% sucrose, 9% lactulose, 9% lotus seeds, 7% red cabbage, 3 cabbage %, Angel wine yeast 2%, tryptophan 1.6%, mixed enzyme 0.05%, chlorophyll 0.25%, citric acid 0.1%.

[0024] The mixed enzyme is composed of enzymes in the following weight ratio: cellulase: pectinase=4:1.

[0025] A preparation method of lotus leaf flying saucer melon wine, specifically comprising the following steps:

[0026] (1) Take water 50 times the weight of Angel wine yeast, add a part of sucrose to make 4% sucrose aqueous solution, sterilize at 121°C for 20 minutes, cool to 25°C, add Angel wine yeast, and cultivate at 30°C 30 minutes to activate Angel wine yeast;

[0027] (2) Wash the lotus leaves, dry them at 40°C, crush them, and pass through a 60-mesh sieve to obtain lotus leaf powder;

[0028] (3) Wash the flying saucer melon, lotus seeds, red cab...

Embodiment 2

[0033] A kind of lotus leaf flying saucer melon wine, made of the following raw materials in weight percentage: 54% lotus leaf, 9% flying saucer melon, 5% sucrose, 9% lactulose, 9% lotus seeds, 7% red cabbage, 3% Chinese cabbage %, Angel wine yeast 2%, tryptophan 1.5%, mixed enzyme 0.06%, chlorophyll 0.3%, citric acid 0.14%.

[0034] The mixed enzyme is composed of enzymes in the following weight ratio: cellulase: pectinase=5:1.

[0035] A preparation method of lotus leaf flying saucer melon wine, specifically comprising the following steps:

[0036] (1) Take water 50 times the weight of Angel wine yeast, add a part of sucrose to prepare 4% sucrose aqueous solution, sterilize at 121°C for 20 minutes, cool to 30°C, add Angel wine yeast, and cultivate at 30°C 35 minutes to activate Angel wine yeast;

[0037] (2) Wash the lotus leaves, dry them at 45°C, crush them, and pass through a 70-mesh sieve to obtain lotus leaf powder;

[0038] (3) Wash the flying saucer melon, lotus se...

Embodiment 3

[0043] A kind of lotus leaf flying saucer melon wine, made of the following raw materials in weight percentage: 55% lotus leaf, 8% flying saucer melon, 6% sucrose, 8% lactulose, 9% lotus seeds, 7% red cabbage, 3% Chinese cabbage %, Angel wine yeast 2%, tryptophan 1.5%, mixed enzyme 0.07%, chlorophyll 0.3%, citric acid 0.13%.

[0044] The mixed enzyme is composed of enzymes in the following weight ratio: cellulase: pectinase=5:2.

[0045] A preparation method of lotus leaf flying saucer melon wine, specifically comprising the following steps:

[0046] (1) Take water 50 times the weight of Angel wine yeast, add a part of sucrose to make 4% sucrose aqueous solution, sterilize at 121°C for 20 minutes, cool to 35°C, add Angel wine yeast, and cultivate at 30°C 40 minutes to activate Angel wine yeast;

[0047](2) Wash the lotus leaves, dry them at 50°C, crush them, and pass through a 80-mesh sieve to obtain lotus leaf powder;

[0048] (3) Wash the flying saucer melon, lotus seeds,...

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Abstract

The invention discloses a lotus leaf and saucer-shaped melon wine and a preparation method thereof. The lotus leaf and saucer-shaped melon wine is prepared from lotus leaves, a saucer-shaped melon, cane sugar, lactulose, lotus seeds, red spinach, sedum aizoon, angel wine yeast, tryptophan, mixed enzyme, chlorophyll and citric acid. According to the lotus leaf and saucer-shaped melon wine and the preparation method thereof, the method is simple, operation is easy, the cost is saved, the taste is refreshing, the alcoholic strength is low, the sugar content is low, and the wine is clear and transparent and is good in stability. Through enzymolysis, blending and fermentation, lotus leaf alkaloid bioactive constituents of the lotus leaves are dissolved in ethyl alcohol and water in the two states of lotus leaf alkaloid and lotus leaf alkaloid salt, and the extraction rate is high. Due to the fact that the wine is reasonably matched with other food, the health care function can be significantly enhanced, sleeping is improved, fat is reduced, weight is lost, the bacteriostatic and antiviral effect is achieved, cardiovascular and cerebrovascular diseases are prevented, the resistance is enhanced, aging is resisted, and the life prolonging effect is achieved. The deep processing approach of the lotus leaves and the saucer-shaped melon is added, the utilization rate is improved, and economic incomes of farmers are increased.

Description

technical field [0001] The invention relates to the field of food processing, in particular to a lotus leaf flying saucer melon wine and a preparation method thereof. Background technique [0002] Lotus leaf is a medicinal and edible plant leaf, rich in β-carotene, flavonoids, volatile oil, soaps, vitamin C, nuciferine, N-nornuciferine, O-nornuciferine Alkaline, argoline, amepaline, N-methyl hengzhou citrine, protonuciline, tulipine and other basic ingredients with anti-mitotic effects, which have the functions of clearing away heat and dampness, hemostasis and diuresis, reducing Fat loss, antibacterial, antiviral and antioxidative effects. [0003] Only a small part of the lotus leaves in my country is used as medicinal materials or processed food, and most of the lotus leaves are discarded. When the existing lotus leaf processed food is produced, water is mostly used as a solvent for production, such as the production of lotus leaf tea drinks and lotus leaf drinks, and t...

Claims

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Application Information

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IPC IPC(8): C12G3/04C12G3/02
Inventor 余里富余健
Owner LANGXI NANHU LOTUS PRODN & MARKETING PROFESSIONAL COOP
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