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Preparation method of chrysanthemum wine

The technology of chrysanthemum wine and chrysanthemum is applied in the field of chrysanthemum wine preparation with chrysanthemum as raw material, which can solve the problems of backwardness, unsuitability for daily drinking and the like, and achieve the effect of low alcohol concentration

Inactive Publication Date: 2016-05-25
黑龙江东北亚林产品有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] The traditional chrysanthemum wine is made by soaking chrysanthemums in white wine at 60°. This kind of chrysanthemum wine production process is not only backward, but also the resulting chrysanthemum wine is a highly alcoholic solution, which is not suitable for daily drinking.

Method used

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Embodiment Construction

[0021] The specific embodiment of the present invention is, the technological process of described chrysanthemum wine preparation method is:

[0022] (1) Chrysanthemum treatment process: fresh chrysanthemums are cleaned, sieved and winnowed to remove impurities from the raw chrysanthemums to obtain chrysanthemum raw materials. 55°C, drying time is 6 hours, the moisture content of the chrysanthemum raw material reaches 7.5-8%, put the chrysanthemum raw material with a moisture content of 7.5-8% into the crushing device for crushing, and then sieve through a 5-mesh sieve to obtain chrysanthemum powder. use;

[0023] (2), honey juice preparation process:

[0024] a. Use high-grade and high-quality honey with a Baume degree of 42 degrees or more as raw materials, put the raw honey into an emulsification tank and melt it at a constant temperature of 55°C, and keep it for 30 minutes. Dehydration under the condition of 0.9 MPa, the finished honey can be obtained after dehydration; ...

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Abstract

The invention relates to a preparation method of chrysanthemum wine. The preparation method comprises the following steps: chrysanthemum powder preparation, honey juice preparation, preparation of chrysanthemum powder-honey juice mixed mother solution, impregnation and fermentation, aging, filtration and clarification, storage and winterizing stabilization, and filling. The water content of the chrysanthemum powder is 7.5-8%, and the fineness is 5 meshes. The sugar degree of the honey juice is 20-30%. The pH value of the chrysanthemum powder-honey juice mixed mother solution is 3.0-3.5. The yeast added in the impregnation and fermentation process is special yeast for Diboshi mead. The aging temperature is 18 DEG C or below, and the time is 25 days. The additive in the filtration and clarification is bentonite. According to the preparation method, the chrysanthemum used as the raw material is fermented to obtain the chrysanthemum alcoholic beverage, thereby changing the outdated technique of the traditional chrysanthemum wine. The chrysanthemum wine has low alcohol concentration, and has the advantages of daily drinking and health care.

Description

technical field [0001] The invention relates to the technical field of health care product processing, in particular to a method for preparing chrysanthemum wine with chrysanthemum as a raw material. Background technique [0002] Chrysanthemum is a perennial herb of Compositae, and it is one of traditional Chinese medicinal materials commonly used in China. It is mainly used for medicinal purposes with flower heads. According to ancient records, chrysanthemum tastes sweet and bitter, slightly cold in nature; it has the effects of dispersing wind and heat, clearing liver and improving eyesight, detoxification and anti-inflammation. Diseases have certain curative effects. Indications cold wind-heat, headache and so on. It has a preventive effect on dizziness, headache and tinnitus. [0003] Traditional chrysanthemum wine is made by adding chrysanthemums to 60° white wine and soaking them. This technique for making chrysanthemum wines is not only backward, but also the resul...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12G3/02
CPCC12G3/02
Inventor 马金友刘东王振亮刘明
Owner 黑龙江东北亚林产品有限公司
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