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Preparation method of saffron crocus extract and old Baijiu containing saffron crocus extract

A technology of saffron extract and old liquor, which is applied in the field of food engineering, can solve the problems of increasing economic income, turbidity and instability of color and luster, and achieve the effects of prolonging storage time, stable quality and suitable aroma

Pending Publication Date: 2019-07-26
上海近江农业发展有限公司 +2
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

And if saffron is directly added to the old liquor, it is difficult to ensure the quantitative, uniform and stable product, and also contains saffron residue in the wine, affecting the appearance, and the conventional old liquor, the color is turbid, the appearance is different, and the taste changes with time Large, unstable, and low drinking value have affected the market price of old baijiu. Based on this, this research was carried out, which not only well integrated the elements of local materials, but also improved the quality of old baijiu to a certain extent. commodity value, increasing local economic income

Method used

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  • Preparation method of saffron crocus extract and old Baijiu containing saffron crocus extract
  • Preparation method of saffron crocus extract and old Baijiu containing saffron crocus extract

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0026] Follow the steps below:

[0027] (1) Brewing old liquor according to the preferred method of brewing old liquor.

[0028] (2) Measure 1000ml of brewed old white wine, put it into the rotary evaporator bottle of rotary evaporator, carry out rotary evaporation and concentration in a water bath of 50℃, rotate at 100rpm under a pressure of 20mbar, collect and evaporate within 1.5h The liquid is used as the extraction solvent.

[0029] (3) Measure 200ml of extraction solvent and add them to 3 conical flasks with a volume of 500ml. Weigh 3 0.5g dried saffron filaments from Chongming Island and put them into omental extraction bags. Put the extraction bags of 3 into 3 conical flasks, shake to make the liquid immerse the extraction bags, place them at room temperature, and let stand for 24 hours.

[0030] (4) Separate the extract from the extraction bag, put it into a rotary steaming bottle, rotate and concentrate the extract at a speed of 100 rpm under a pressure of 50°C and 20 mbar,...

Embodiment 2

[0035] Follow the steps below:

[0036] (1) Brewing old liquor according to the preferred method of brewing old liquor.

[0037] (2) Measure 1000ml of brewed old white wine, put it into the rotary evaporator bottle, perform rotary evaporation and concentration in a 70℃ water bath, rotate at a speed of 80rpm under a pressure of 200mbar, and collect the volatilization within 1.5h The liquid is used as the extraction solvent.

[0038] (3) Measure 150ml extraction solvent into 3 conical flasks with a volume of 500ml, accurately weigh 3 0.5g dried saffron filaments produced in Chongming Island, and put them into the omentum extraction bag. Put the extraction bags of 3 into 3 conical flasks, shake to make the liquid immerse the extraction bags, place them at room temperature, and let stand for 24 hours.

[0039] (4) Separate the extract from the extraction bag, put it into a rotary steaming bottle, rotate and concentrate the extract at a speed of 80 rpm at 70°C and a pressure of 200 mbar, ...

Embodiment 3

[0044] Follow the steps below:

[0045] (1) Brewing old liquor according to the preferred method of brewing old liquor.

[0046] (2) Measure 1000ml of brewed old white wine, put it into the rotary evaporation bottle of the rotary evaporator, perform rotary evaporation and concentration in a water bath at 90°C, rotate at a speed of 120rpm under a pressure of 400mbar, and collect the volatilization within 1.5h The liquid is used as the extraction solvent.

[0047] (3) Measure 500ml of extraction solvent and add them to 3 conical flasks with a volume of 1000ml. Weigh 3 0.5g dried saffron filaments from Chongming Island and put them into omental extraction bags. Put the extraction bags of 3 into 3 conical flasks, shake to make the liquid immerse the extraction bags, place them at room temperature, and let them stand for 48h.

[0048] (4) Separate the extract from the extraction bag, put it into a rotary steaming bottle, rotate and concentrate the extract at a speed of 120 rpm at a pressu...

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Abstract

The invention provides a preparation method of a saffron crocus extract, wherein the preparation method comprises the following steps: S1, adding saffron crocus to an extracting solvent, extracting atroom temperature, and then separating to obtain an extracted solution and a residue; S2, concentrating the extracted solution at the temperature of 70-80 DEG C, and separating to obtain a concentrated solution and a volatile solvent; and S3, carrying out room temperature extraction and concentration of the volatile solvent and the residue in a circulating operation, merging the concentrated solutions obtained in all the operations and the concentrated solution obtained in the step S2, making the volume constant until the concentration ratio of saffron crocus to the extract is 1:24, and thus obtaining the saffron crocus extract. The preparation method can be used for industrialized processing, ensures that the addition amount of the saffron crocus is quantified in the premise without introducing other solvents in each bottle of Baijiu; the product has the advantages of uniform color, pleasant taste, suitable aroma and good taste, and old Baijiu cannot change with prolongation of the storage time, the quality of Baijiu is stable, and the storage time of Baijiu is prolonged.

Description

Technical field [0001] The invention relates to a preparation method of saffron extract and old liquor containing the saffron extract, belonging to the technical field of food engineering. Background technique [0002] Chongming old liquor is one of the traditional specialty products of Chongming Island. As early as more than a hundred years ago, Chongming Lao Liquor was well-known in the Shanghai and Jiangsu region. It uses glutinous rice as raw material and is carefully brewed by mixing medicine and water after drenching rice. In addition, the wine is sweet and creamy in color, so it is also called "sweet white wine", "rice wine" and "water wine". Chongming old liquor has authentic quality and unique flavor, which is different from ordinary liquor and yellow wine. The wine is sweet and slightly sour, with a mellow aroma, moderate alcohol content (12°-13°), strong stamina and aftertaste. It is a popular low-alcohol wine, especially "Cauliflower Yellow" and "October White" "Th...

Claims

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Application Information

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IPC IPC(8): C12G3/055
CPCC12G3/04
Inventor 姚雷王文翠刘斌程飞宇蔡圆圆
Owner 上海近江农业发展有限公司
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