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Preparation method of honey and chrysanthemum alcoholic drink and product prepared by preparation method

A technology for honey and chrysanthemum, which is applied in the field of food processing, can solve the problems of long production time, lengthened production cycle and the like, and achieves the effects of easy operation, accelerated production cycle and good application prospect.

Inactive Publication Date: 2016-10-12
SICHUAN AGRI UNIV +1
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, what this wine adopts is the way of fermented wine, and the effect of the functional components of chrysanthemum and various raw materials cannot be fully brought into play
And the production takes a long time, prolonging the production cycle of the product

Method used

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  • Preparation method of honey and chrysanthemum alcoholic drink and product prepared by preparation method
  • Preparation method of honey and chrysanthemum alcoholic drink and product prepared by preparation method
  • Preparation method of honey and chrysanthemum alcoholic drink and product prepared by preparation method

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0050] (1) Raw material pretreatment: crush the dried white chrysanthemum and pass through a 100-mesh standard sieve to obtain the fine powder of white chrysanthemum.

[0051] (2) Soaking: Weigh a certain amount of Chrysanthemum chrysanthemi powder, place it in a 60% ethanol solution with a solid-to-liquid ratio of 1:30 (m:v), and soak it at room temperature for 10 hours to obtain the first soaked product.

[0052] (3) Ultrasonic treatment: the soaked chrysanthemum ethanol extract (ie the first soak) was ultrasonically treated for 10 minutes at an ultrasonic temperature of 30° C. and an ultrasonic power of 150 W to obtain the first soak.

[0053] (4) Suction filtration: the chrysanthemum extract after the ultrasonic treatment (obtaining the first soaking) is suction-filtered with a suction filter bottle, and the chrysanthemum extract is filtered out.

[0054] (5) Concentration: Concentrate the chrysanthemum extract after suction filtration by rotary evaporation to obtain the c...

Embodiment 2

[0060] (1) Raw material pretreatment: crush the dried white chrysanthemum and pass through a 100-mesh standard sieve to obtain the fine powder of white chrysanthemum.

[0061] (2) Soaking: Weigh a certain amount of Chrysanthemum chrysanthemi powder, place it in a 60% ethanol solution with a solid-to-liquid ratio of 1:30 (m:v), and soak it at room temperature for 10 hours to obtain the first soaked product.

[0062] (3) Ultrasonic treatment: the soaked chrysanthemum ethanol extract (ie the first soak) was ultrasonically treated for 10 minutes at an ultrasonic temperature of 30° C. and an ultrasonic power of 150 W to obtain the first soak.

[0063] (4) Suction filtration: the chrysanthemum extract after the ultrasonic treatment (obtaining the first soaking) is suction-filtered with a suction filter bottle, and the chrysanthemum extract is filtered out.

[0064] (5) Concentration: Concentrate the chrysanthemum extract after suction filtration by rotary evaporation to obtain the c...

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Abstract

The invention discloses a preparation method of honey and chrysanthemum alcoholic drink and a product prepared by the preparation method, and aims to solve the problems that as the conventional chrysanthemum wine is extracted and prepared by modes of soaking or fermentation and the like, functional ingredients in chrysanthemum are not extracted or utilized effectively, physiological activity of the chrysanthemum are not played well, the conventional chrysanthemum wine is single in variety, chrysanthemum is generally used as an ingredient, and the alcoholic content is generally high. Chrysanthemum morifolium is used as a main raw material, an ultrasonic extraction technology is used, extraction efficiency of the functional ingredients of the chrysanthemum is improved, meanwhile, honey is used as an auxiliary material, and the functional ingredients of the chrysanthemum and the honey are blended with base liquor, so that the honey and chrysanthemum alcoholic drink with a certain healthcare function is prepared. Plant components in the chrysanthemum morifolium are extracted in a targeted manner, the content of chlorogenic acid is taken as a standard, an extraction technology is optimized, so that ingredients in the chrysanthemum morifolium are fully utilized, and the quality of the product is guaranteed. Meanwhile, the honey and chrysanthemum alcoholic drink is short in production period, time is saved, energy is also saved, efficiency is high, and utilization efficiency of the chrysanthemum morifolium which is used as a medicine-food resource is improved effectively.

Description

technical field [0001] The invention relates to the field of food processing, in particular to a method for preparing honey chrysanthemum dew wine and the prepared product. Background technique [0002] Chrysanthemum morifolium (Chrysanthemum morifolium) is the dry flower head of Chrysanthemum chrysanthemum, also known as Xiaotanghuang and Feverfew. It is one of the "Eight Flavors of Zhejiang". The planting area of ​​white chrysanthemum in my country is about 3333hm 2 , annual output up to 5×10 6 kg, accounting for nine-tenths of the total drinking chrysanthemum in the country. Chrysanthemum chrysanthemum, as one of the first batch of authentic medicinal materials approved by the Ministry of Health, not only has high nutritional value, but also has strong medicinal effects. Traditional Chinese medicine theory believes that chrysanthemum has the effects of dispelling wind and clearing heat, calming the liver and improving eyesight, clearing heat and detoxifying, and can b...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12G3/06
CPCC12G3/06
Inventor 张志清高玮申光辉刘虹黎杉珊吴贺君罗擎英刘兴艳陈安均江渝
Owner SICHUAN AGRI UNIV
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