CN104593190A - Preparation method of rosa-roxburghii wine - Google Patents
Preparation method of rosa-roxburghii wine Download PDFInfo
- Publication number
- CN104593190A CN104593190A CN201410834470.8A CN201410834470A CN104593190A CN 104593190 A CN104593190 A CN 104593190A CN 201410834470 A CN201410834470 A CN 201410834470A CN 104593190 A CN104593190 A CN 104593190A
- Authority
- CN
- China
- Prior art keywords
- wine
- preparation
- rosa
- thorn pear
- days
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
Classifications
-
- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12G—WINE; PREPARATION THEREOF; ALCOHOLIC BEVERAGES; PREPARATION OF ALCOHOLIC BEVERAGES NOT PROVIDED FOR IN SUBCLASSES C12C OR C12H
- C12G3/00—Preparation of other alcoholic beverages
- C12G3/02—Preparation of other alcoholic beverages by fermentation
Landscapes
- Chemical & Material Sciences (AREA)
- Organic Chemistry (AREA)
- Engineering & Computer Science (AREA)
- Health & Medical Sciences (AREA)
- Biochemistry (AREA)
- Bioinformatics & Cheminformatics (AREA)
- General Engineering & Computer Science (AREA)
- General Health & Medical Sciences (AREA)
- Genetics & Genomics (AREA)
- Life Sciences & Earth Sciences (AREA)
- Wood Science & Technology (AREA)
- Zoology (AREA)
- Medicines Containing Plant Substances (AREA)
- Distillation Of Fermentation Liquor, Processing Of Alcohols, Vinegar And Beer (AREA)
Abstract
The invention discloses a preparation method of rosa-roxburghii wine and belongs to the technical field of wine brewing. The preparation method comprises the following steps: crushing and juicing fresh rosa-roxburghii fruits, then adding activated pectinase into the juice, circularly stirring to be uniform, then dipping, then activating active dry yeast, and then pouring rosa-roxburghii juice and the activated active dry yeast into a fermentation tank; after fermenting for a period of time, pouring fermented materials into another fermentation tank, simultaneously removing precipitates, then adding grape yeast, adding honey to adjust the sugar, and after stirring to be uniform, fermenting; after the fermentation is finished, emptying raw wine from the bottom of the fermentation tank, carrying out tank exchange and filtering, standing and canning by using a bottle, and thus obtaining the rosa-roxburghii wine. The rosa-roxburghii wine disclosed by the invention is pure and sweet in mouthfeel, is mellow, full and tasty, is long in aftertaste, and has the effects of clearing heat, promoting diuresis, resisting senility, resisting cancer, invigorating the stomach and promoting digestion.
Description
Technical field
The present invention relates to fermented glutinous rice technical field, specifically, relate to a kind of preparation method of thorn pear wine.
Background technology
Rosa roxburghii has another name called thatch pears, oblonga, and another name send the spring to return, stings sour pear, nine-headed bird, Wen Xianguo, is the fruit of rosaceous plant rosa roxburghii, is the precious fruit of nutrition of healthcare.Containing abundant vitamins C in fruit, be called as " king of Vc ".The pharmaceutical use of Rosa roxburghii is very high, and its flower, Ye Guo, seed can be used as medicine, and have stomach invigorating, help digestion, nourish, effect of antidiarrheal.Particularly Rosa roxburghii is rich in superoxide-dismutase, is internationally recognizedly to have active substance that is anti-ageing, protective effect on cancer risk, and Rosa roxburghii also has antiviral, radiation-resistant effect, in cardiovascular, Digestive tract and various tumor disease are prevented and treated, applies very extensive.Singli roxbrugh rose fruit-flavor is sour, puckery, flat, have enhancing body to the resistibility infected, cancer-resisting, treatment vitamin C deficiency, lead-eliminating effect, anti-ageing, treatment vitamin B1 deficiency, treatment oral inflammation, promote human normal to grow and treatment nyctalopia, invigorating the spleen is aid digestion relieve pain, fall three high effects.
At present, Rosa roxburghii is mainly used for directly eating something rare, or it is dry to be processed into Rosa roxburghii, is used for steeping in wine, or prepares health tea etc. with other medicinal materials.Also there is investigator that Rosa roxburghii and the mixing of other coarse cereals are taken brewing health-care wine, but owing to being mixed with other coarse cereals, based on coarse cereals, Rosa roxburghii is auxiliary, the wine of the private coarse cereals brew of the wine merchandiser of brew is caused to be compared, the mouthfeel of the two does not almost have difference, and composition contained in wine is substantially the same with the wine of common coarse cereals brew.
Summary of the invention
In view of this, the object of this invention is to provide the brew method of a kind of mouthfeel more thorn pear wine that alcohol is positive.
The present invention solves technique scheme by the following technical programs:
A preparation method for thorn pear wine, comprises the following steps:
(1) choose the Rosa roxburghii fresh fruit had no mechanical damage, removed seed afterwash, then get juice with juice extractor fragmentation, for subsequent use after fruit juice is filtered;
(2) poured into by fruit juice in small-sized temperature control impregnating autoclave, then add the polygalacturonase 40 ~ 50mg/L activated, circulation stirring is even, at the temperature of 25 ~ 28 DEG C, flood 12 ~ 13h;
(3) get active dry yeast, joined in a small amount of Sucus Rosae Normalis, activate at the temperature of 40 ~ 45 DEG C, treat in Sucus Rosae Normalis, have a small amount of bubble to gush out; Then poured in fermentor tank by Sucus Rosae Normalis, and poured into together with Sucus Rosae Normalis in fermentor tank by the active dry yeast after activation, controlling leavening temperature is 20 ~ 25 DEG C, and fermentation time is 7 ~ 10 days;
(4) fermentation materials is poured in another fermentor tank, simultaneously disgorging, then add grape yeast, and add honey and regulate its sugar to be 10 ~ 12%, after stirring, then control temperature is 18 ~ 20 DEG C, sealing and fermenting 10 ~ 15 days;
(5) after fermentation ends, at the bottom of fermentor tank, release former wine, this former wine is carried out 8 ~ 12 tank switchings and filtration, then leave standstill 10 ~ 12 days at normal temperatures, then bottle, obtain thorn pear wine.
Preferably, in described step (2), the consumption of polygalacturonase is 45mg/L.
Preferably, in described step (3), leavening temperature is 23 DEG C, and fermentation time is 9 days.
Preferably, in described step (4), leavening temperature is 19 DEG C, and fermentation time is 12 days.
The number of degrees of described thorn pear wine are 40 ~ 45 degree.
Beneficial effect of the present invention is: the present invention carrys out brew thorn pear wine by adopting pure Rosa roxburghii, and is retained in thorn pear wine by the effective constituent in Rosa roxburghii, makes this thorn pear wine have clearing away heat and promoting diuresis, anti-ageing, anti-cancer and effect of stomach strengthening and digestion promoting.Meanwhile, the mouthfeel of this thorn pear wine is pure and sweet, mellow and full tasty and refreshing, long times of aftertaste.
Embodiment
Conveniently those skilled in the art will recognize that the present invention will be further described below in conjunction with embodiment.Embodiment is only illustrating this invention, is not limitation of the invention, and the step not doing in embodiment to illustrate is all prior arts, is not described in detail at this.
Embodiment one
A preparation method for thorn pear wine, comprises the following steps:
(1) choose the Rosa roxburghii fresh fruit had no mechanical damage, removed seed afterwash, then get juice with juice extractor fragmentation, for subsequent use after fruit juice is filtered;
(2) poured into by fruit juice in small-sized temperature control impregnating autoclave, then add the polygalacturonase 40mg/L activated, circulation stirring is even, at the temperature of 25 DEG C, flood 12h;
(3) get active dry yeast, joined in a small amount of Sucus Rosae Normalis, activate at the temperature of 40 DEG C, treat in Sucus Rosae Normalis, have a small amount of bubble to gush out; Then poured in fermentor tank by Sucus Rosae Normalis, and poured into together with Sucus Rosae Normalis in fermentor tank by the active dry yeast after activation, controlling leavening temperature is 20 DEG C, and fermentation time is 10 days;
(4) fermentation materials is poured in another fermentor tank, simultaneously disgorging, then add grape yeast, and add honey and regulate its sugar to be 10%, after stirring, then control temperature is 18 DEG C, sealing and fermenting 10 days;
(5) after fermentation ends, at the bottom of fermentor tank, release former wine, this former wine is carried out 8 tank switchings and filtration, then leave standstill 10 days at normal temperatures, then bottle, obtain thorn pear wine.
The number of degrees of the thorn pear wine of above-mentioned preparation are 40 degree.
Embodiment two
A preparation method for thorn pear wine, comprises the following steps:
(1) choose the Rosa roxburghii fresh fruit had no mechanical damage, removed seed afterwash, then get juice with juice extractor fragmentation, for subsequent use after fruit juice is filtered;
(2) poured into by fruit juice in small-sized temperature control impregnating autoclave, then add the polygalacturonase 50mg/L activated, circulation stirring is even, at the temperature of 28 DEG C, flood 13h;
(3) get active dry yeast, joined in a small amount of Sucus Rosae Normalis, activate at the temperature of 45 DEG C, treat in Sucus Rosae Normalis, have a small amount of bubble to gush out; Then poured in fermentor tank by Sucus Rosae Normalis, and poured into together with Sucus Rosae Normalis in fermentor tank by the active dry yeast after activation, controlling leavening temperature is 25 DEG C, and fermentation time is 7 days;
(4) fermentation materials is poured in another fermentor tank, simultaneously disgorging, then add grape yeast, and add honey and regulate its sugar to be 12%, after stirring, then control temperature is 20 DEG C, sealing and fermenting 15 days;
(5) after fermentation ends, at the bottom of fermentor tank, release former wine, this former wine is carried out 12 tank switchings and filtration, then leave standstill 2 days at normal temperatures, then bottle, obtain thorn pear wine.
The number of degrees of the thorn pear wine of above-mentioned preparation are 45 degree.
Embodiment three
A preparation method for thorn pear wine, comprises the following steps:
(1) choose the Rosa roxburghii fresh fruit had no mechanical damage, removed seed afterwash, then get juice with juice extractor fragmentation, for subsequent use after fruit juice is filtered;
(2) poured into by fruit juice in small-sized temperature control impregnating autoclave, then add the polygalacturonase 40 ~ 50mg/L activated, circulation stirring is even, at the temperature of 26 DEG C, flood 12h;
(3) get active dry yeast, joined in a small amount of Sucus Rosae Normalis, activate at the temperature of 42 DEG C, treat in Sucus Rosae Normalis, have a small amount of bubble to gush out; Then poured in fermentor tank by Sucus Rosae Normalis, and poured into together with Sucus Rosae Normalis in fermentor tank by the active dry yeast after activation, controlling leavening temperature is 23 DEG C, and fermentation time is 9 days;
(4) fermentation materials is poured in another fermentor tank, simultaneously disgorging, then add grape yeast, and add honey and regulate its sugar to be 11%, after stirring, then control temperature is 19 DEG C, sealing and fermenting 12 days;
(5) after fermentation ends, at the bottom of fermentor tank, release former wine, this former wine is carried out 10 tank switchings and filtration, then leave standstill 11 days at normal temperatures, then bottle, obtain thorn pear wine.
The number of degrees of the thorn pear wine of above-mentioned preparation are 42 degree.
The above, it is only better example of the present invention, not any pro forma restriction is done to the present invention, anyly do not depart from technical solution of the present invention content, the any simple modification done above example according to technical spirit of the present invention, coversion material equivalent variations and modification, all still belong in the scope of technical solution of the present invention.
Claims (5)
1. a preparation method for thorn pear wine, is characterized in that, comprises the following steps:
(1) choose the Rosa roxburghii fresh fruit had no mechanical damage, removed seed afterwash, then get juice with juice extractor fragmentation, for subsequent use after fruit juice is filtered;
(2) poured into by fruit juice in small-sized temperature control impregnating autoclave, then add the polygalacturonase 40 ~ 50mg/L activated, circulation stirring is even, at the temperature of 25 ~ 28 DEG C, flood 12 ~ 13h;
(3) get active dry yeast, joined in a small amount of Sucus Rosae Normalis, activate at the temperature of 40 ~ 45 DEG C, treat in Sucus Rosae Normalis, have a small amount of bubble to gush out; Then poured in fermentor tank by Sucus Rosae Normalis, and poured into together with Sucus Rosae Normalis in fermentor tank by the active dry yeast after activation, controlling leavening temperature is 20 ~ 25 DEG C, and fermentation time is 7 ~ 10 days;
(4) fermentation materials is poured in another fermentor tank, simultaneously disgorging, then add grape yeast, and add honey and regulate its sugar to be 10 ~ 12%, after stirring, then control temperature is 18 ~ 20 DEG C, sealing and fermenting 10 ~ 15 days;
(5) after fermentation ends, at the bottom of fermentor tank, release former wine, this former wine is carried out 8 ~ 12 tank switchings and filtration, then leave standstill 10 ~ 12 days at normal temperatures, then bottle, obtain thorn pear wine.
2. the preparation method of thorn pear wine as claimed in claim 1, it is characterized in that, in described step (2), the consumption of polygalacturonase is 45mg/L.
3. the preparation method of thorn pear wine as claimed in claim 1, it is characterized in that, in described step (3), leavening temperature is 23 DEG C, and fermentation time is 9 days.
4. the preparation method of thorn pear wine as claimed in claim 1, it is characterized in that, in described step (4), leavening temperature is 19 DEG C, and fermentation time is 12 days.
5. the preparation method of thorn pear wine as claimed in claim 1, it is characterized in that, the number of degrees of described thorn pear wine are 40 ~ 45 degree.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410834470.8A CN104593190A (en) | 2014-12-29 | 2014-12-29 | Preparation method of rosa-roxburghii wine |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410834470.8A CN104593190A (en) | 2014-12-29 | 2014-12-29 | Preparation method of rosa-roxburghii wine |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN104593190A true CN104593190A (en) | 2015-05-06 |
Family
ID=53119249
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201410834470.8A Pending CN104593190A (en) | 2014-12-29 | 2014-12-29 | Preparation method of rosa-roxburghii wine |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN104593190A (en) |
Cited By (14)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104974893A (en) * | 2015-07-21 | 2015-10-14 | 杜鹏 | Normal-juice roxburgh rose wine and preparation method thereof |
| CN105062836A (en) * | 2015-09-04 | 2015-11-18 | 刘永 | Roxburgh rose fruit wine and making process thereof |
| CN105219591A (en) * | 2015-11-11 | 2016-01-06 | 贵州绿荫河农业发展有限公司 | A kind of brewing method without seed Rosa roxburghii fermented wine |
| CN105623968A (en) * | 2016-04-05 | 2016-06-01 | 贵州省果树科学研究所 | Hylocereus polyrhizus mixed-fermentation fruit wine and brewage method thereof |
| CN105754805A (en) * | 2016-05-13 | 2016-07-13 | 安徽科技学院 | Rosa roxburghii tratt lung-moistening health-care wine and preparation method thereof |
| CN105969596A (en) * | 2016-07-26 | 2016-09-28 | 熊文波 | Making method of perry wine |
| CN107574081A (en) * | 2017-10-29 | 2018-01-12 | 贵州文松发酵食品有限公司 | A kind of thorn pear wine and preparation method thereof |
| CN107586656A (en) * | 2017-10-29 | 2018-01-16 | 贵州文松发酵食品有限公司 | A kind of full fruit wine of Rosa roxburghii and preparation method thereof |
| CN107603818A (en) * | 2017-10-29 | 2018-01-19 | 贵州文松发酵食品有限公司 | A kind of Rosa roxburghii white wine and preparation method thereof |
| CN108277127A (en) * | 2018-03-05 | 2018-07-13 | 桐梓县德毓蜂业发展有限公司 | A kind of Rosa roxburghii Tratt honey fruit wine |
| CN110373302A (en) * | 2019-08-02 | 2019-10-25 | 茅台学院 | A kind of production method of jujube thorn pear wine |
| CN111067829A (en) * | 2019-12-19 | 2020-04-28 | 贵州山王果健康实业有限公司 | Preparation process for fermenting roxburgh rose normal juice |
| CN112126557A (en) * | 2020-09-25 | 2020-12-25 | 贵州大兴延年果酒有限责任公司 | Preparation method of roxburgh rose raw stock wine |
| CN113549517A (en) * | 2021-08-30 | 2021-10-26 | 贵州理工学院 | Low-temperature preparation method of roxburgh rose fermented wine |
Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102127499A (en) * | 2010-01-18 | 2011-07-20 | 龚晓星 | Preparation process of thorn pear wine |
| CN102604783A (en) * | 2012-04-01 | 2012-07-25 | 贵州省生物研究所 | Method for brewing Rosa roxburghii fruit and hollow plum compound fruit wine |
| CN102604787A (en) * | 2012-04-01 | 2012-07-25 | 贵州省生物研究所 | Method for making seed-free roxburgh rose fermented fruit wine |
| US20150099032A1 (en) * | 2013-10-08 | 2015-04-09 | Vitathlete, Vitaman LLC | Nutritional compositions and methods |
-
2014
- 2014-12-29 CN CN201410834470.8A patent/CN104593190A/en active Pending
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102127499A (en) * | 2010-01-18 | 2011-07-20 | 龚晓星 | Preparation process of thorn pear wine |
| CN102604783A (en) * | 2012-04-01 | 2012-07-25 | 贵州省生物研究所 | Method for brewing Rosa roxburghii fruit and hollow plum compound fruit wine |
| CN102604787A (en) * | 2012-04-01 | 2012-07-25 | 贵州省生物研究所 | Method for making seed-free roxburgh rose fermented fruit wine |
| US20150099032A1 (en) * | 2013-10-08 | 2015-04-09 | Vitathlete, Vitaman LLC | Nutritional compositions and methods |
Non-Patent Citations (3)
| Title |
|---|
| 何国庆: "《食品发酵与酿造工艺学》", 31 August 2011 * |
| 况光仪: "加强型刺梨酒的生产", 《酿酒科技》 * |
| 王淑贞: "《苹果、梨无公害保鲜加工技术》", 31 January 2008, 中国农业出版社 * |
Cited By (14)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104974893A (en) * | 2015-07-21 | 2015-10-14 | 杜鹏 | Normal-juice roxburgh rose wine and preparation method thereof |
| CN105062836A (en) * | 2015-09-04 | 2015-11-18 | 刘永 | Roxburgh rose fruit wine and making process thereof |
| CN105219591A (en) * | 2015-11-11 | 2016-01-06 | 贵州绿荫河农业发展有限公司 | A kind of brewing method without seed Rosa roxburghii fermented wine |
| CN105623968A (en) * | 2016-04-05 | 2016-06-01 | 贵州省果树科学研究所 | Hylocereus polyrhizus mixed-fermentation fruit wine and brewage method thereof |
| CN105754805A (en) * | 2016-05-13 | 2016-07-13 | 安徽科技学院 | Rosa roxburghii tratt lung-moistening health-care wine and preparation method thereof |
| CN105969596A (en) * | 2016-07-26 | 2016-09-28 | 熊文波 | Making method of perry wine |
| CN107574081A (en) * | 2017-10-29 | 2018-01-12 | 贵州文松发酵食品有限公司 | A kind of thorn pear wine and preparation method thereof |
| CN107586656A (en) * | 2017-10-29 | 2018-01-16 | 贵州文松发酵食品有限公司 | A kind of full fruit wine of Rosa roxburghii and preparation method thereof |
| CN107603818A (en) * | 2017-10-29 | 2018-01-19 | 贵州文松发酵食品有限公司 | A kind of Rosa roxburghii white wine and preparation method thereof |
| CN108277127A (en) * | 2018-03-05 | 2018-07-13 | 桐梓县德毓蜂业发展有限公司 | A kind of Rosa roxburghii Tratt honey fruit wine |
| CN110373302A (en) * | 2019-08-02 | 2019-10-25 | 茅台学院 | A kind of production method of jujube thorn pear wine |
| CN111067829A (en) * | 2019-12-19 | 2020-04-28 | 贵州山王果健康实业有限公司 | Preparation process for fermenting roxburgh rose normal juice |
| CN112126557A (en) * | 2020-09-25 | 2020-12-25 | 贵州大兴延年果酒有限责任公司 | Preparation method of roxburgh rose raw stock wine |
| CN113549517A (en) * | 2021-08-30 | 2021-10-26 | 贵州理工学院 | Low-temperature preparation method of roxburgh rose fermented wine |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN104593190A (en) | Preparation method of rosa-roxburghii wine | |
| CN101700116B (en) | Manufacturing method health care tea liquor | |
| CN103146560B (en) | Health-care vinegar and preparation method thereof | |
| CN103695284A (en) | Preparation method of dried mushroom-sticky rice vinegar | |
| CN103289869B (en) | Coix lacryma-jobi and black tea wine and preparation method thereof | |
| CN103497866A (en) | Chinese wampee fruit-haw apple fruit wine and production method thereof | |
| CN102018254A (en) | Method for producing beverage by taking bamboo juice and mulberry juice as raw materials | |
| CN104877876A (en) | Mulberry black rice wine and making method thereof | |
| CN104560548A (en) | Cherokee rose fruit wine and preparation method thereof | |
| CN103497861B (en) | A kind of making method of thick wine | |
| KR20200040205A (en) | Fermented Noni Vinegar Comprising Fermented Noni and Coconut Sugar and Method for Preparing the Same | |
| CN104560493A (en) | Production method of fermentation type dried orange peel fruit wine | |
| CN103103101B (en) | Mulberry white spirit and preparation method of mulberry white spirit | |
| CN102618418A (en) | Black wine and brewing process thereof | |
| CN105255645A (en) | Tea leaf highland barley wine and brewing method thereof | |
| CN106929367A (en) | A kind of lophatherum gracile wine and its process of preparing | |
| CN110200179A (en) | A kind of Morinda Citrifolia juice and preparation method thereof that is anti-oxidant, improving immunity | |
| CN104371882B (en) | A kind of brewing method of cherry lotus seeds health promoting wine | |
| CN103320260B (en) | Haw-white tea wine and preparation method thereof | |
| KR100839790B1 (en) | The mixing vinegar making method contain of egg and diastatic liquid | |
| CN103110152A (en) | Method for preparing healthcare beverage | |
| CN106635701A (en) | Quinoa rice wine | |
| CN105535259A (en) | Fructus rhodomyrti liquor and preparation method thereof | |
| CN109234107A (en) | A kind of processing technology of rice wine | |
| CN104946452A (en) | Loquat wine and preparation method thereof |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| RJ01 | Rejection of invention patent application after publication | ||
| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20150506 |