CN106957784A - Low-alcohol chrysanthemum mixed liquor and production method thereof - Google Patents

Abstract

The invention provides a low-alcohol chrysanthemum compound wine and a production method thereof, which utilize a hot reflux extraction technology, take edible alcohol as an extraction medium, effectively extract functional components such as flavone and the like in chrysanthemum, add phoenix-type base wine, edible alcohol and self-made caramel liquid for blending, and prepare the low-alcohol chrysanthemum compound wine with rich taste. The wine body of the prepared wine is golden yellow in color, pleasant in aroma and rich in taste. The wine has the advantages that the rich chrysanthemum fragrance and the caramel fragrance are integrated, the wine body can show the special chrysanthemum fragrance and the special honey fragrance due to the addition of the caramel, all the fragrances are harmonious and all the fragrances are harmonious, and the wine has the effects of beautifying and delaying aging. And the preparation process of the compound wine is simple, the compound wine is suitable for industrial production, and the enterprise cost can be effectively reduced.

Description

A kind of low-alcohol chrysanthemum wine and its production method

technical field

The invention belongs to the field of prepared wine, and in particular relates to a low-alcohol chrysanthemum prepared wine and a production method thereof.

Background technique

Chrysanthemum is the dry capitulum of the wild chrysanthemum plant chrysanthemum in the chrysanthemum group of the genus Chrysanthemum in the family Asteraceae. It is slightly cold in nature and sweet and bitter in taste. Traditional Chinese medicine theory believes that chrysanthemum can be used to treat symptoms such as wind-heat cold, headache, dizziness, red eyes, swelling and pain. Modern pharmacological research shows that chrysanthemum has anti-oxidation, anti-bacterial, anti-infection, anti-virus, vasodilation and anti-tumor activities. Fetus chrysanthemum is also known as chamomile, also known as Xiaotaihuang and Xiaobaiju. The chrysanthemum is harvested when the flowers of the chrysanthemum are not fully opened. The chrysanthemum is the top grade of the chrysanthemum and contains a variety of functions. Ingredients, such as volatile oils, flavonoids, polyphenols, etc.

At present, alcoholic products made from chrysanthemums are being launched one after another. One type is to extract the active ingredients by cold soaking chrysanthemums in white wine. The alcohol content of the products is high, which is not suitable for most people to drink; the other type It is mixed with chrysanthemum and other Chinese medicinal materials, and fermented with koji. This method has a low yield of wine, is easy to be infected with bacteria, and has a high cost. In addition, the Chinese patent CN 106010911A discloses "a preparation method of honey chrysanthemum dew wine and its prepared product", using Hangbai chrysanthemum as the main raw material, adopting ultrasonic extraction technology to speed up the extraction efficiency of functional components of chrysanthemum, and using honey as an auxiliary material, By blending and blending with the base wine, the honey chrysanthemum dew wine with certain health functions is prepared. The preparation process of the chrysanthemum wine is complicated, the cost of ultrasonic extraction is high, and it is not suitable for industrial production.

Contents of the invention

Aiming at the problems existing in the existing chrysanthemum wine products and preparation methods, the purpose of the present invention is to provide a new production method for compound wine, which can produce a wine with rich taste and suitable for most people to drink while simplifying the process and reducing the cost. Low-alcohol chrysanthemum wine and preparation method thereof.

In order to achieve the purpose of the present invention, the inventor has made unremitting efforts through a large number of experimental studies, and finally obtained the following technical scheme: a low-alcohol chrysanthemum mixed wine, which contains chrysanthemum extract and caramel solution, and the chrysanthemum extract It is prepared by the following method: using chrysanthemum chrysanthemum as raw material and 12-16% vol edible alcohol as extraction medium, the active ingredients in chrysanthemum chrysanthemum are extracted by hot reflux extraction method, and the chrysanthemum extract is obtained by filtering after cooling; The caramel solution is prepared as follows: put rock sugar into a pot, add water, heat until the water boils, and cook with a slow fire. Stirring is prohibited during the cooking. When the color of the syrup changes from golden yellow to brown, stop heating , and add boiling water with a volume fraction of 13% to 15% of the total amount of syrup, slowly add in portions, stir evenly after adding all the boiling water, and obtain caramel liquid.

Further preferably, the above-mentioned low-alcohol chrysanthemum prepared wine, wherein the concentration of the edible alcohol is 13% vol.

Still further preferably, the above-mentioned low-alcohol chrysanthemum flower prepared wine, wherein the mass ratio of fetal chrysanthemum to edible alcohol is 1: (43-60), and the extraction time is 10-30 minutes.

Still further preferably, the above-mentioned low-alcohol chrysanthemum wine is prepared, wherein water is added according to the mass ratio of rock sugar to water 1: (0.8-1.5).

In addition, the present invention also provides a method for producing low-alcohol chrysanthemum wine, the method comprising the steps of:

(1) Extraction of chrysanthemum stock solution:

Using Fetus Chrysanthemum as raw material, 12-16% vol edible alcohol as extraction medium, the mass ratio of Fetus Chrysanthemum to extraction medium is 1:43-60, the active ingredients in Fetus Chrysanthemum are extracted by hot reflux extraction method, and kept after boiling 15-20min, after cooling, filter to obtain chrysanthemum extract for later use;

(2) Cooking of caramel liquid:

Put the rock sugar into the pot, add water according to the mass ratio of rock sugar and water 1: (0.8~1.5), heat until the water boils, boil with a slow fire, do not stir during the boil, when the color of the syrup changes from golden yellow to brown , stop heating, and add boiling water with a volume fraction of 13%-15% of the total amount of syrup, slowly add in portions, stir evenly after adding all the boiling water, cool to below 35°C, and set aside;

(3) Tune in:

Blend the phoenix-flavored base wine, edible alcohol and the chrysanthemum extract obtained in step (1), the blending volume ratio is 80:(8-12):(8-12), and then add 4%-6% The caramel liquid obtained in the step (2) of the volume fraction is stirred and sealed for 60-80 hours, and the wine liquid is roughly filtered with a diatomaceous earth filter;

(4) Readjustment:

Add 0.12%-0.18% citric acid in mass fraction to the liquor obtained in step (3), stir evenly, stabilize for 40-60 hours, filter, sterilize, and fill to obtain low-alcohol chrysanthemum flower blended liquor.

Further preferably, the production method of the low-alcohol chrysanthemum wine as described above, wherein in step (1), 13% vol edible alcohol is used as the extraction medium, and the mass ratio of fetal chrysanthemum to extraction medium is 1: (48-50).

Further preferably, in the production method of the low-alcohol chrysanthemum wine as described above, in step (2), water is added in the mass ratio of rock sugar to water 1: (0.9-1.0).

Further preferably, the production method of low-alcohol chrysanthemum wine as described above, wherein in step (3), the chrysanthemum extract obtained in step (1) is mixed with Fengxiang type base wine, edible alcohol, and the volume ratio of blending is 80:10:10, and then add 5% volume fraction of the caramel solution obtained in step (2).

Compared with the prior art, the low-alcohol chrysanthemum mixed wine involved in the invention has golden color, pleasant aroma and rich taste. The rich fragrance of chrysanthemum and caramel blend together. The addition of caramel makes the wine body more present the special fragrance of chrysanthemum and honey. It has a wide range of sources, a simple preparation method, is suitable for industrial production, and can effectively reduce enterprise costs.

detailed description

The following are specific examples of the present invention, and further describe the technical solution of the present invention, but the protection scope of the present invention is not limited to these examples. All changes or equivalent substitutions that do not depart from the concept of the present invention are included in the protection scope of the present invention.

Embodiment 1: the preparation of low-alcohol chrysanthemum concocted wine

(1) Extraction of chrysanthemum stock solution:

Weigh 500 g of Chrysanthemum chrysanthemum, use 25 kg of 13% vol edible alcohol as the extraction medium, add it to a heat reflux extraction device, keep it for 15 minutes after boiling, extract the active ingredients in Chrysanthemum chrysanthemum, and filter the extract after cooling for subsequent use.

(2) Cooking of caramel liquid:

Weigh 900g of rock sugar into the pot, add 1L of water until the liquid level is just over the rock sugar, heat until the water boils, and then boil over low heat. Stirring is prohibited during the boil. When the color of the syrup changes from golden yellow to brown , stop heating, and add boiling water with a volume fraction of 13% of the total amount of syrup, slowly add in portions, stir evenly after adding all the boiling water, cool to below 35°C, and set aside;

(3) Tune in:

Blend the phoenix-flavored base wine, edible alcohol and the chrysanthemum extract obtained in step (1) at a blending ratio of 80:10:10, then add 5% of the caramel solution obtained in step (2), stir, and seal Preserve for 72 hours, and coarsely filter the liquor with a diatomaceous earth filter.

(4) Readjustment:

Add 0.15% citric acid in mass fraction to the wine liquid obtained in step (3), filter after 48 hours of stabilization, adopt conventional methods to sterilize and fill to obtain the chrysanthemum-flavored wine. Harmony of fragrances and harmony of flavors

Sensory results: the color of the wine body is golden yellow, the faint fragrance of chrysanthemum is integrated with the aroma of caramel, and the addition of caramel makes the wine body present a special honey aroma, with harmonious aromas and flavors.

Embodiment 2: the preparation of low-alcohol chrysanthemum concocted wine

(1) Extraction of chrysanthemum stock solution:

Weigh 1 kg of Fetus Chrysanthemum, use 45 kg of 13% vol edible alcohol as the extraction medium, add it to a heat reflux extraction device, keep it for 18 minutes after boiling, extract the active ingredients in Fetus Chrysanthemum, and filter the extract after cooling for later use.

(2) Cooking of caramel liquid:

Weigh 1000g of rock sugar and put it into the pot, add 1L of water, heat until the water boils, then boil over low heat, do not stir during the cooking, when the color of the syrup changes from golden yellow to brown, stop heating, and add the syrup Boiling water with a total volume fraction of 15% is slowly added in stages, after all the boiling water is added, stir evenly, cool to below 35°C, and set aside;

(3) Tune in:

Blend the phoenix-flavored base wine, edible alcohol and the chrysanthemum extract obtained in step (1) at a blending ratio of 80:10:10, then add 5% of the caramel solution obtained in step (2), stir, and seal Preserve for 72 hours, and coarsely filter the liquor with a diatomaceous earth filter.

(4) Readjustment:

Add 0.12% mass fraction of citric acid to the wine liquid obtained in step (3), filter after 48 hours of stabilization, adopt conventional methods to sterilize and fill to obtain the chrysanthemum-flavored wine.

Sensory results: the color of the wine is golden, the aroma is pleasant, and the taste is rich. The strong fragrance of chrysanthemum and caramel blend together, and the addition of caramel makes the wine body more present the special fragrance of chrysanthemum and honey, all fragrances are harmonious, and all flavors are harmonious.

Comparative example 1: Preparation of low-alcohol chrysanthemum wine (without adding caramel liquid)

(1) Extraction of chrysanthemum stock solution:

Weigh 500 g of Chrysanthemum chrysanthemum, use 25 kg of 13% vol edible alcohol as the extraction medium, add it to a heat reflux extraction device, keep it for 15 minutes after boiling, extract the active ingredients in Chrysanthemum chrysanthemum, and filter the extract after cooling for subsequent use.

(2) Tune in:

Blend the phoenix-flavored base wine, edible alcohol, and the chrysanthemum extract obtained in step (1) at a blending ratio of 80:10:10, then seal and store for 72 hours, and filter the wine with a diatomaceous earth filter.

(3) Readjustment:

Add 0.15% citric acid in mass fraction to the wine liquid obtained in step (2), filter after 48 hours of stabilization, adopt conventional methods to sterilize and fill to obtain the chrysanthemum-flavored wine.

Sensory results: the color of the wine is light yellow, the aroma is insufficient, the taste is bitter, and the taste is relatively simple.

Comparative example 2: Preparation of low-alcohol chrysanthemum wine (stirring during boiling of caramel liquid)

(1) Extraction of chrysanthemum stock solution:

Weigh 500 g of Chrysanthemum chrysanthemum, use 25 kg of 13% vol edible alcohol as the extraction medium, add it to a heat reflux extraction device, keep it for 15 minutes after boiling, extract the active ingredients in Chrysanthemum chrysanthemum, and filter the extract after cooling for subsequent use.

(2) Cooking of caramel liquid:

Weigh 900g of rock sugar and put it into the pot, add 1L of water until the liquid level is just above the rock sugar, heat until the water boils, then boil over low heat, stir intermittently during the cooking, stop when the sugar liquid gradually turns into frosting Heat, and add boiling water with a volume fraction of 13% of the total amount of syrup, slowly add in portions, stir evenly after adding all the boiling water, cool to below 35°C, and set aside;

(3) Tune in:

Blend the phoenix-flavored base wine, edible alcohol and the chrysanthemum extract obtained in step (1) at a blending ratio of 80:10:10, then add 5% of the caramel solution obtained in step (2), stir, and seal Preserve for 72 hours, and coarsely filter the liquor with a diatomaceous earth filter.

(4) Readjustment:

Add 0.15% citric acid in mass fraction to the wine liquid obtained in step (3), filter after 48 hours of stabilization, adopt conventional methods to sterilize and fill to obtain the chrysanthemum-flavored wine.

Sensory results: The color of the wine is light yellow, the aroma of chrysanthemum is not obvious, there is no honey aroma, there is a faint caramel aroma, the aroma is not harmonious, and the taste is bitter.

Comparative example 3: Preparation of low-alcohol chrysanthemum wine (no boiling water is added after the caramel liquid is boiled)

(1) Extraction of chrysanthemum stock solution:

Weigh 500 g of Chrysanthemum chrysanthemum, use 25 kg of 13% vol edible alcohol as the extraction medium, add it to a heat reflux extraction device, keep it for 15 minutes after boiling, extract the active ingredients in Chrysanthemum chrysanthemum, and filter the extract after cooling for subsequent use.

(2) Cooking of caramel liquid:

Weigh 900g of rock sugar into the pot, add 1L of water until the liquid level is just over the rock sugar, heat until the water boils, and then boil over low heat. Stirring is prohibited during the boil. When the color of the syrup changes from golden yellow to brown , stop heating, cool to below 35°C, and set aside;

(3) Tune in:

Blend the phoenix-flavored base wine, edible alcohol and the chrysanthemum extract obtained in step (1) at a blending ratio of 80:10:10, then add 5% of the caramel solution obtained in step (2), stir, and seal Preserve for 72 hours, and coarsely filter the liquor with a diatomaceous earth filter.

(4) Readjustment:

Add 0.15% citric acid in mass fraction to the wine liquid obtained in step (3), filter after 48 hours of stabilization, adopt conventional methods to sterilize and fill to obtain the chrysanthemum-flavored wine.

Sensory results: The color of the wine is golden yellow, but the taste is relatively bitter.

Comparative example 4: Preparation of low-alcohol chrysanthemum wine (heating water after boiling the caramel solution)

(1) Extraction of chrysanthemum stock solution:

Weigh 500 g of Chrysanthemum chrysanthemum, use 25 kg of 13% vol edible alcohol as the extraction medium, add it to a heat reflux extraction device, keep it for 15 minutes after boiling, extract the active ingredients in Chrysanthemum chrysanthemum, and filter the extract after cooling for subsequent use.

(2) Cooking of caramel liquid:

Weigh 900g of rock sugar into the pot, add 1L of water until the liquid level is just over the rock sugar, heat until the water boils, and then boil over low heat. Stirring is prohibited during the boil. When the color of the syrup changes from golden yellow to brown , stop heating, divide the syrup into 3 parts, add hot water at 50°C, 70°C, and 90°C with 13% volume fraction of the total amount of syrup, add slowly in portions, stir evenly after adding all the hot water, and cool to below 35°C ,spare;

(3) Tune in:

Blend the phoenix-flavored base wine, edible alcohol and the chrysanthemum extract obtained in step (1) at a blending ratio of 80:10:10, then add 5% of the caramel solution obtained in step (2), stir, and seal Preserve for 72 hours, and coarsely filter the liquor with a diatomaceous earth filter.

(4) Readjustment:

Add 0.15% citric acid in mass fraction to the wine liquid obtained in step (3), filter after 48 hours of stabilization, adopt conventional methods to sterilize and fill to obtain the chrysanthemum-flavored wine.

Sensory results: the body is light golden yellow, the aroma is relatively harmonious, with a strong chrysanthemum aroma, lack of caramel and honey aroma, and bitter taste in the mouth.

Claims (8)

1. A low-alcohol chrysanthemum compounded wine, characterized in that the compounded wine contains chrysanthemum extract and caramel solution, and the chrysanthemum extract is prepared as follows: taking fetal chrysanthemum as raw material, 12～16%vol Edible alcohol is used as the extraction medium, and the active ingredients in the fetal chrysanthemum are extracted by hot reflux extraction, and the chrysanthemum extract is obtained by filtering after cooling; the caramel solution is prepared as follows: put rock sugar into a pot, add Water, heated until the water boils, boiled with a slow fire, and stirring is prohibited during the boiling period, when the color of the syrup changes from golden yellow to brown, stop heating, and add boiling water with a volume fraction of 13% to 15% of the total syrup, in batches Slowly add, stir evenly after adding all the boiling water to get caramel liquid. 2. low-alcohol chrysanthemum mixed wine according to claim 1, is characterized in that, the concentration of described edible alcohol is 13% vol. 3. The low-alcohol chrysanthemum mixed wine according to claim 2, characterized in that the mass ratio of fetal chrysanthemum to edible alcohol is 1:(43～60), and the extraction time is 10～30min. 4. The low-alcohol chrysanthemum prepared wine according to claim 1, characterized in that water is added in a mass ratio of rock sugar to water 1: (0.8-1.5). 5. a production method of low-alcohol chrysanthemum mixed wine, characterized in that, the method may further comprise the steps: (1) Extraction of chrysanthemum stock solution: Using Fetus Chrysanthemum as raw material, 12-16% vol edible alcohol as extraction medium, the mass ratio of Fetus Chrysanthemum to extraction medium is 1:43-60, the active ingredients in Fetus Chrysanthemum are extracted by hot reflux extraction method, and kept after boiling 15-20min, after cooling, filter to obtain chrysanthemum extract for later use; (2) Cooking of caramel liquid: Put the rock sugar into the pot, add water according to the mass ratio of rock sugar and water 1: (0.8~1.5), heat until the water boils, boil with a slow fire, do not stir during the boil, when the color of the syrup changes from golden yellow to brown , stop heating, and add boiling water with a volume fraction of 13%-15% of the total amount of syrup, slowly add in portions, stir evenly after adding all the boiling water, cool to below 35°C, and set aside; (3) Tune in: Blend the phoenix-flavored base wine, edible alcohol and the chrysanthemum extract obtained in step (1), the blending volume ratio is 80:(8-12):(8-12), and then add 4%-6% The caramel liquid obtained in the step (2) of the volume fraction is stirred and sealed for 60-80 hours, and the wine liquid is roughly filtered with a diatomaceous earth filter; (4) Readjustment: Add 0.12%-0.18% citric acid in mass fraction to the liquor obtained in step (3), stir evenly, stabilize for 40-60 hours, filter, sterilize, and fill to obtain low-alcohol chrysanthemum flower blended liquor. 6. according to the production method of the described low-alcohol chrysanthemum wine of claim 5, it is characterized in that, in step (1), take 13%vol edible alcohol as extraction medium, the mass ratio of fetal chrysanthemum and extraction medium is 1:(48～ 50). 7. The production method of the low-alcohol chrysanthemum wine according to claim 5, characterized in that, in the step (2), water is added in a mass ratio of rock sugar to water 1: (0.9-1.0). 8. according to the production method of the described low-alcohol chrysanthemum wine of claim 5, it is characterized in that, in step (3), the chrysanthemum extract obtained by Fengxiang type base wine, edible alcohol and step (1) is allocated, blending The volume ratio is 80:10:10, and then add the caramel solution obtained in step (2) of 5% volume fraction.