Fructus anisi stellati cooking wine and preparation method thereof

A technology of star anise oil and cooking wine, which is applied in the preparation of alcoholic beverages, etc., can solve the problems of low content of volatile oil in star anise, light and not strong fragrance of star anise, and achieve good storage stability

Inactive Publication Date: 2018-04-20
刘薇
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Benefits of technology

This technology allows Star Anis Spices (staranum) oils with high levels of alcoholic solubility or lipophilicity to be used effectively without affecting their taste quality. It also prevents harmful microorganisms from growing on them during production while maintaining its original coloration when stored over time. Overall, it provides improved food preservation benefits compared to traditional methods like boiling water alone.

Problems solved by technology

This patented technical problem addressed in the patents relates to improving the taste quality and odour intensity of coffee cherry (Coffee) liquids due to their unique characteristics such as being able to absorb large amounts of unsaturated fat molecules called turmeric that can cause bad breathing sensations when eaten alone without causing damage on teeth during meals. Additionally, these drinkers have been found to produce certain types of compounds like α-,β-unsatrienol, lycopene-4-one, beta-3'-oxathiphylline, alpha-2 hydroxypropyltriazole, etc., making them more valuable than traditional methods based solely on vegetable juices.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0022] This embodiment includes the following steps:

[0023] Using natural star anise oil as raw material, take 20g of diacetyl tartrate monoglyceride and 10g of edible ethylene glycol, mix them evenly to make a mixed emulsifier, add 5g of star anise oil, under the conditions of temperature 30°C and stirring speed 3000r / min, Stir for 15 minutes to mix well, then add 65g of water, stir for 20 minutes at a temperature of 30°C and a stirring speed of 3000r / min to obtain a star anise oil micellar solution, the micellar solution has an average particle size of 77nm, is clear and transparent, and has good stability; storage for 12 After one month, the preservation rate was 95.1%, and the light transmittance rate was 97.3%, which were not changed significantly compared with the initial storage. Adjust the yellow rice wine pH value to be 3.8, and the yellow rice wine wine degree is 12% (v / v); The addition of edible salt is 13g / L, and the star anise oil micelle solution addition

Embodiment 2

[0025] This embodiment includes the following steps:

[0026] Using natural star anise oil as raw material, take 20g of diacetyl tartrate monoglyceride and 10g of edible ethylene glycol, mix them evenly to make a mixed micellar solution, add 7g of star anise oil, under the conditions of temperature 30°C and stirring speed 3000r / min , stirred for 20 minutes to mix evenly, then added 70g of water, stirred at a temperature of 30°C and a stirring speed of 3000r / min for 20 minutes to obtain an anise oil micellar solution, the average particle size of the micellar solution was 83nm, clear and transparent, and good stability; storage After 12 months, the preservation rate was 97.1%, and the light transmittance was 96.3%, which were not changed significantly compared with the initial storage. Adjust the pH value of rice wine to 3.6, and the alcohol content of rice wine is 11% (v / v); the addition of edible salt is 10g / L, and the addition of star anise oil microemulsion is 2‰ of th

Embodiment 3

[0028] (1) The volatile oil content of the star anise flavored wine obtained in Example 1 and Example 2 was detected, and compared with the commercially available star anise flavored wine, the results are shown in Table 1 below.

[0029] Table 1 Comparison of the volatile oil content between star anise flavored wine prepared by the present invention and commercially available star anise flavored wine

[0030] name

Volatile oil content (mg / L)

Star anise flavored wine prepared by the present invention (embodiment 1)

62.5

Star anise flavored wine prepared by the present invention (embodiment 2)

125

Commercially available star anise flavored wine 1

19

Commercially available star anise flavored wine 2

25

Commercially available star anise flavored wine 3

18

[0031] It can be seen that the volatile oil content of the star anise flavored wine prepared by this technology is about 10 times that of similar commercially av

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PUM

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Abstract

The invention discloses a star anise spice wine and a preparation method thereof. The invention uses star anise oil as a raw material and natural star anise oil as a raw material, designs a microemulsion formula of the star anise oil, and prepares the star anise oil micelle solution. The obtained star anise oil is slightly mixed with rice wine and salt, and the pH value of the rice wine, the wine degree of the rice wine, the added amount of edible salt and the added amount of star anise oil micro-emulsion are adjusted, fully stirred, and subjected to processes such as filtration, sterilization, and filling. Then get the star anise spice wine. Compared with the traditional cooking wine, the star anise spice wine produced by the invention has an increase of more than 10 times the volatile oil content in the star anise spice wine, and the effect of removing mutton, removing fishy smell and improving taste is remarkable; in addition, the cooking wine produced by the process is clear and stable, and the The preservation rate of volatile oil is 97.0%, the light transmittance of cooking wine is 97.8%, and it has good storage stability.

Description

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Claims

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Application Information

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Owner 刘薇
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