Low-alcohol chuzhou chrysanthemum leaching liquor and production method thereof

The invention relates to a low-alcohol chuzhou chrysanthemum leaching liquor and a production method thereof. The production method comprises the steps of chuzhou chrysanthemum pretreatment, pre-soaking, low-temperature ultrasonic leaching, alcohol reducing of base liquor, flavor blending and the li...

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Bibliographic Details
Main Authors SUN MAOSHENG, DONG YINING, MIAO WENJUAN, SU LIANGYUN, LIU JIAYAN
Format Patent
LanguageChinese
English
Published 18.08.2017
Subjects
BEER
BIOCHEMISTRY
CHEMISTRY
ENZYMOLOGY
METALLURGY
MICROBIOLOGY
MUTATION OR GENETIC ENGINEERING
OTHER ALCOHOLIC BEVERAGES
PREPARATION THEREOF
SPIRITS
VINEGAR
WINE
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Summary:The invention relates to a low-alcohol chuzhou chrysanthemum leaching liquor and a production method thereof. The production method comprises the steps of chuzhou chrysanthemum pretreatment, pre-soaking, low-temperature ultrasonic leaching, alcohol reducing of base liquor, flavor blending and the like. The low-alcohol chuzhou chrysanthemum leaching liquor has bright color; the flavone content reaches 43.72mg/100g or greater; in terms of the total reduction capacity, an absorbance ratio (A) of 1mL of the low-alcohol chrysanthemum leaching liquor is greater than 0.545; a superoxide anion free radical scavenging rate is 79.91% or greater; a DPPH free radical scavenging rate is 88.86% or greater, so that the low-alcohol chuzhou chrysanthemum leaching liquor has a remarkable fragrance characteristic. Therefore, the low-alcohol chuzhou chrysanthemum leaching liquor has a bright industrial application prospect. 本发明涉及种低度滁菊浸提酒及其生产方法，该生产方法包括滁菊预处理、预浸泡、低温超声波浸提、基酒降度、风味调配等步骤。本发明低度滁菊浸提酒色泽明亮悦目；黄酮含量达到43.72mg/100g以上，总还原能力为1mL低
Bibliography:Application Number: CN20171232745