Production of Cao Bang’s Red Multiflorous Knotweed Liquor

  • Lê Bình Hoằng
  • Bùi Quang Thuật

Abstract

 

     Red multiflorous knotweed is a valuable herb used in traditional medicine. This study was conducted to develop a technologial protocol for production of Cao Bang Red multiflorous knotweed derived wine. The roots were soaked in Na2CO3 0.4% solution for 24 hours, cleaned and sliced. The slices were then boiled in black bean extract added with red multiflorous knotweed and arrowroot at 5:1 ratio for 2 hours. Boiled red multiflorous knotweed was dried at 80oC for 5 hours. Dried materials were ground to powder of approximately 1-2 mm in size, then extracted twice using 70% ethanol at 60oC with total solvent volume of Red multiflorous knotweed to ethanol at 1:12 ratio for approximately 6 hours. Ethanol was evaporated to yield red multiflorous knotweed inspissation. Finally, red multiflorous knotweed liquor was made with 5% red multiflorous knotweed inspissation in Ha Noi Vodka (29%) added with 0.3% Angelica polymorpha inspissation.

điểm /   đánh giá
Published
2017-09-27
Section
ENGINEERING AND TECHNOLOGY