Production Technology Of The Honey-Chrysanthemum Liqueur

Chrysanthemum morifolium was approved for the first batch of traditional homologous medicine and food by the Ministry of Health, which had a higher nutritional value and healthy effects. The liqueur product owned pale yellow and a delicate smell of the chrysanthemum morifolium. It was developed by compounding the chrysanthemum extract content and honey, using the base of liqueurs, such as Luzhou-flavor liquor,ricewine.In this study, the uniform-distribution principles, combined with analysis variance were applied to explore the optimal extraction conditions of the chrysanthemum morifolium. The best way to mix the honey-chrysanthemum liqueur with two kinds of different alcohol degree was obtained by single factor experiment, sensory perception and fuzzy mathematics. Meanwhile, the transmittance, sensory perception and fuzzy mathematics were used to evaluate the different ways of clarifying. Through this process, the best clarification method and turbidity removal method were chosen. Then, the function ingredients and the antioxidant capacity of the honey-chrysanthemum liqueur were studied. The development of the honey-chrysanthemum liqueur made the full use of the chrysanthemum morifolium provided the technical reference to develop the chrysanthemum morifolium. These subject main aspects and the results were represented as follows.1. The extraction conditions of the chrysanthemum morifolium were optimized by using ultrasound extraction, making ethanol as extracting agent, and using chlorogenicacid content as a metric. The optimum conditions of ultrasonic extraction of chrysanthemum morifoliumare were determined by uniform experiment, variance analysis and functional ingredients as follows:60% ethanol concentration, solid-liquid ratio 1:30, extraction temperature 30℃, ultrasonic time 10 min, ultrasonic power 150 W, soaking time 10 hours. Under this condition,5.97±0.09mg chlorogenic acid can be extracted from one gram of chrysanthemum morifolium powder. The extractive of chrysanthemum morifolium is yellow, dry powder, conveniently to be added to the base wine directly.2. The best honey-chrysanthemum liqueur alcohol-degrading and mixing way was evaluated by mathematical analysis combined with sensory evaluation, chrysanthemum extract content, the amount of honey and alcohol base type as the main factors, where a single factor experiment was applied. The results showed the best wine recipe was that: 38%vol honey-chrysanthemum liqueur with rice wine,4 g chrysanthemum extract,8 g honey and 23.00 mL water mixing per 100 mL wine base. The product had a pale yellow color, a unique clear, transparent, precipitation free or suspended solids, a chrysanthemum fragrance, and light chrysanthemum, under the condition of the preparation of 38%vol.l2%vol honey-chrysanthemum liqueur with buckwheat wine, with 4 g chrysanthemum morifolium extraction,20 g honey and 289.00 ml water mixing per 100 mL wine base. This product had a color of pale yellow, as well as a unique clear and transparent, precipitation free or suspended solids, a chrysanthemum fragrance, light chrysanthemum and slightly sweet under the condition of the preparation of 12%vol.3. The honey-chrysanthemum liqueur which was allocated by frozen centrifugation, natural clarification method at low temperature, after clarifying agent method is clarifying. And the best method is to mix 38%vol honey-chrysanthemum liqueur:adding betonies solution of 2.8 g/L, let stand after thoroughly incorporated. The mixture of which has no precipitation or suspended solids, chrysanthemum fragrance coordinated with aromas, pleasant aroma, light chrysanthemum, elegant wine, full bodied and a unique style. Lastly, the 12%vol honey-chrysanthemum liqueur was prepared by adding 0.7 g/L of betonies solution, and standing after thoroughly incorporating. The 12%vol honey-chrysanthemum liqueur was bright and clarifying, slightly sweet, and had no precipitation or suspended solids but chrysanthemum fragrance coordinated with pleasant aroma, light chrysanthemum, elegant wine, full bodied and a unique style.4. The honey-chrysanthemum liqueur had been tested according to GB/T 27588-201 1 " liqueur " in the regulation and passed the test with all the indexes meeting the requirements. The indexes of the 38%vol honey-chrysanthemum liqueur as follows: alcohol, total sugar, total acid, sugar-free extract, totalester,methanol, cyanid,lead. The indexes of the 12%vol honey-chrysanthemum liqueur as follows:alcohol, totals ugar, totalacid, sugar-free extract, Staphylococcusaureus, Salmonella, lead.5. The honey-chrysanthemum liqueur’s function ingredients and in vitro antioxidant capacity were determined and compared with 4 other similar products (Jing Brand c hrysanthemum liqueur, Jing Brand He-Lu liqueur, Gong-Mei liqueur, Bamboo liqueu r)within a market. And the results were as follows:Firstly, the 38%vol finised hone y-chrysanthemum liqueur, with total flavonoids and phenol, chlorogenic acid conten t was respectively:0.1449±0.0003,2.1836±0.0130,0.2585±0.0057g/L, total reducing power, DPPH ± free radicals clearance and ·OH free radical clearance, O2-·cleara nce are:3.26±0.03(optical density),95.02±0.80%、26.86±1.58%、7.07±1.32%. Secondl y, the 12%vol finished honey-chrysanthemum liqueur has total flavonoids and pheno 1, chlorogenic acid content respectively:0.0418±0.0001,0.5701±0.0111,0.0703±0.0006g /L, total reducing power, DPPH· free radicals clearance and-OH free radical clearan ce, O2-·clearance are:3.28±0.02(optical density)、93.68±0.19%、5.72±1.34%、8.05± 0.81%.In addition,·OH radical scavenging capacity and O2-·removal ability, the res earch and development of honey-chrysanthemum liqueur functional component conte nt and antioxidant capacity in vitro were significantly better than that of the other 4 products in a similar market. In conclusion, the honey-chrysanthemum liqueurcon tain rich functional material, and has strong antioxidant capacityand a broad prospec t for future development.