CN105062836A - Roxburgh rose fruit wine and making process thereof - Google Patents
Roxburgh rose fruit wine and making process thereof Download PDFInfo
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- CN105062836A CN105062836A CN201510554824.8A CN201510554824A CN105062836A CN 105062836 A CN105062836 A CN 105062836A CN 201510554824 A CN201510554824 A CN 201510554824A CN 105062836 A CN105062836 A CN 105062836A
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Abstract
The invention discloses roxburgh rose fruit wine and a making process thereof. The roxburgh rose fruit wine is prepared from roxburgh rose through the steps of raw material pretreatment, enzymolysis, blending, yeast activation, fermentation, mixing, ageing, clarification, filtering, filling, sterilization and the like. According to the making process, the roxburgh rose is diced and is put into high-alcohol-concentration white wine to be soaked, so that the loss of nutrient substances is avoided; the soaked roxburgh rose is pulped and is subjected to compound enzyme treatment, so that more nutrient substances can be separated from the roxburgh rose, and the utilization efficiency of the roxburgh rose is improved; by carrying out clarification by virtue of a compound clarifying agent after ageing, the finished roxburgh rose fruit wine has stable color and soft taste, is transparent and further has multiple health efficacies of promoting digestion, tonifying spleen, converging and stopping diarrhea, clearing summer-heat, enhancing physique, and the like.
Description
Technical field
The present invention relates to a kind of making method of health promoting wine, especially relate to a kind of Rosa roxburghii fruit wine and making method thereof.
Background technology
Rosa roxburghii, have another name called the sour pear of thorn, thatch pears, oblonga, send the spring to return, for the fruit of the perennial machaka rosa roxburghii of the Rosaceae, the fruit of Rosa roxburghii is also the first-class raw material of processing health food simultaneously, ripe Rosa roxburghii meat plumpness, sweet and sour, fruit are rich in sugar, VITAMIN, carotene, organic acid and multiple amino acids, more than 10 plants the trace element useful to human body, and superoxide dismutase.Especially Vitamin C content is high, is the highest in current fruit, and content 841.58 milligrams ~ 3541.13 milligrams in every 100 grams of fresh fruits is 50 times of oranges and tangerines, 10 times of Kiwifruit, has the laudatory title of " king of vitamins C ".At present, Rosa roxburghii is mainly to eat raw, comprise with Rosa roxburghii fabricated product: the products such as thorn pear wine, roxburgh rose beverage, Rosa roxburghii jam, Rosa roxburghii fruit vinegar, a kind of thorn pear wine as patent disclosure that application number is 201310449968.8, it is by poach after raw material chopping, blanching easily destroys the nutritive ingredient in raw material, causes the loss of raw material nutritive substance, reduces the utilization ratio of raw material.
Summary of the invention
The object of the invention is in the course of processing, easily to destroy its activeconstituents for existing Rosa roxburghii, cause the defect that raw material availability is low, a kind of Rosa roxburghii fruit wine and making method thereof are provided, improve the utilization ratio of Rosa roxburghii, there is digestion-promoting spleen-invigorating, convergence stopping leak, clearing away summer heat, the health-care effect such as to build up health.
The present invention solves the technical scheme that its technical problem takes:
A kind of Rosa roxburghii fruit wine and making method thereof, it is characterized in that, described making method comprises the following steps:
1. be chopped into Rosa roxburghii particle after being cleaned up by the Rosa roxburghii of maturation, Rosa roxburghii particle put into white wine and soaks, take out obtained soaking wine, Rosa roxburghii particle after soaking, and Rosa roxburghii particle is pulled an oar, obtained Rosa roxburghii slurries;
2. described Rosa roxburghii slurries are carried out prozyme process;
3. the sugar of the Rosa roxburghii slurries after described ferment treatment concentration, total acid content is regulated, obtained mixed solution;
4. activated yeast;
5. in described mixed solution, add described yeast activated liquid to ferment, carry out first time solid-liquid separation, obtained fermented wine and fermentation residue;
6. by step 1. in described in soaking wine and step 5. in described in fermented wine mix, mix obtained mixing wine, and carry out ageing;
7. carry out clarifying treatment by after mixing wine, diatomite and the chitosan mixing after described ageing, carry out second time solid-liquid separation, the obtained former wine of Rosa roxburghii and wine;
8. by Rosa roxburghii fruit wine obtained after former for described Rosa roxburghii wine germicidal treatment.
Present invention also offers a kind of Rosa roxburghii fruit wine, this Rosa roxburghii fruit wine is prepared from by above-mentioned method.
Pass through technique scheme, the present invention is by making the nutritive ingredient in raw material can dissolve in fully in Rosa roxburghii fruit wine raw material through immersion, making beating, enzymolysis, allotment, fermentation, mixing, clarifying treatment, ageing and germicidal treatment, especially prozyme (polygalacturonase and cellulase) zymolysis technique, effectively can improve the rate of decomposition of Rosa roxburghii cell pectin layer, the more nutritive ingredient of abundant precipitation, improves the utilization ratio of raw material; In addition, adopt compound clarifier (chitosan and diatomite) clarifying treatment, make the wine body color stability of finished product Rosa roxburghii fruit wine.
The present invention soaks putting into high spirit after Rosa roxburghii stripping and slicing, avoid the loss of nutritive substance, Rosa roxburghii after soaking is pulled an oar and carried out prozyme process, be conducive to separating out more rosa roxburghii nutrition material, the utilising efficiency of Rosa roxburghii can be improved, after ageing, adopt compound clarifier clarifying treatment, make finished product Single Roxburgh Rose Fruit wine color stability, wine body is transparent, mouthfeel is soft, also there is digestion-promoting spleen-invigorating, convergence stopping leak, clearing away summer heat, the various health care functions such as to build up health.
Other features and advantages of the present invention are described in detail in embodiment part subsequently.
Embodiment
Below the specific embodiment of the present invention is described in detail.Should be understood that, embodiment described herein, only for instruction and explanation of the present invention, is not limited to the present invention.
The invention provides a kind of making method of Rosa roxburghii, comprising:
1. be chopped into Rosa roxburghii particle after being cleaned up by the Rosa roxburghii of maturation, Rosa roxburghii particle put into white wine and soaks, take out obtained soaking wine, Rosa roxburghii particle after soaking, and Rosa roxburghii particle is pulled an oar, obtained Rosa roxburghii slurries;
2. described Rosa roxburghii slurries are carried out prozyme process;
3. the sugar of the Rosa roxburghii slurries after described ferment treatment concentration, total acid content is regulated, obtained mixed solution;
4. activated yeast;
5. in described mixed solution, add described yeast activated liquid to ferment, carry out first time solid-liquid separation, obtained fermented wine and fermentation residue;
6. by step 1. in described in soaking wine and step 5. in described in fermented wine mix, mix obtained mixing wine, and carry out ageing;
7. carry out clarifying treatment by after mixing wine, diatomite and the chitosan mixing after described ageing, carry out second time solid-liquid separation, the obtained former wine of Rosa roxburghii and wine;
8. by Rosa roxburghii fruit wine obtained after former for described Rosa roxburghii wine germicidal treatment.
Step of the present invention 1. in, described white wine alcoholic strength is 65-70%, preferably, described white wine weight be the 2-3 of Rosa roxburghii shred weight doubly, soak time is 10-12 days; Preferably, avoid the nutritive substance of Rosa roxburghii to be oxidized, add the sodium ascorbate of its weight 1-1.5% in described Rosa roxburghii particle pulping process, stir, obtained Rosa roxburghii slurries; Improve the nutritive substance of Rosa roxburghii fruit wine, in described Rosa roxburghii, be also mixed with auxiliary material, and described auxiliary material is selected from one or more in Fructus Fici, thorn bubble, Rubus corchorifolius, raspberry and snakegourd; Preferred further, relative to the described Rosa roxburghii of 100 weight parts, the consumption of described auxiliary material is 35-50 weight part.
Step of the present invention 2. in, described prozyme is polygalacturonase, cellulase, and preferably, relative to the Rosa roxburghii slurries of 100 weight parts, the consumption of described polygalacturonase is 0.4-0.6 weight part, and the consumption of described cellulase is 0.2-0.3 weight part; Preferred, the condition of described enzymolysis is: hydrolysis temperature is 45-50 DEG C, and enzymolysis time is 2-3h.Improve the utilising efficiency of raw material.
Step of the present invention 3. in, Rosa roxburghii slurries after described ferment treatment add glucose to be regulated sugared concentration, adds citric acid and regulate total acid content; Preferably, relative to the Rosa roxburghii slurries after the ferment treatment of 100 weight parts, regulate sugared concentration to be 25-28%, adjustment total acid content is 1-1.2mg/100ml, makes mixed solution.
Step of the present invention 4. in, described activated yeast is be add the active dry yeast wherein measuring 8-10% in the sugar soln of 6-8% to the sugared concentration of 25-30 DEG C, leaves standstill 20-30min, obtained yeast activated liquid; Preferably, described sugar soln is that white sugar dissolving is deployed into the sugar soln that concentration is 6-8%, is cooled to 25-30 DEG C after boiling; Preferably, described first time solid-liquid separation is undertaken by the mode of filter press.
Step of the present invention 5. in, relative to the described mixed solution of 100 weight parts, the consumption of described yeast activated liquid is 10-12 weight part; Preferably, described fermentation meets the following conditions, and leavening temperature is 28-32 DEG C, when alcoholic strength is 24-27% volume ratio, stops fermentation.
Step of the present invention 6. in, relative to the described fermented wine of 100 weight parts, the consumption of the former wine of described Rosa roxburghii is 60-80 weight part; Preferably, described mixing hotel catering condition is that temperature is 6-8 DEG C, and the time is 50-60 days.
Step of the present invention 7. in, relative to 100 weight parts, described diatomaceous consumption is 0.3-0.5 weight part, and the consumption of described chitosan is 0.1-0.15 weight part; Preferably, described clarifying treatment is undertaken by the mode left standstill; More preferably, described clarifying treatment at least meets the following conditions: dwell temperature is 25-30 DEG C, and time of repose is 12-15h; Further preferably, described second time solid-liquid separation is undertaken by diatomite fine filting machine.
Step of the present invention 8. in, described sterilization is undertaken by the mode of water dip sterilization; Preferably, described water dip sterilization at least meets the following conditions: sterilization temperature is 80-85 DEG C, and sterilizing time is 8-12min.
Present invention also offers a kind of Rosa roxburghii fruit wine, this Rosa roxburghii fruit wine is prepared from by above-mentioned method.
Below will be described the present invention by embodiment.
Embodiment 1:
1. Rosa roxburghii particle is chopped into after being cleaned up by the Rosa roxburghii of maturation, Rosa roxburghii particle being put into its weight 2.5 times of alcoholic strengths is that 67% white wine soaks 10 days, obtained soaking wine, Rosa roxburghii particle is taken out after soaking, and Rosa roxburghii particle is pulled an oar, be the sodium ascorbate adding its weight 1.5 in inner particle pulping process, obtained Rosa roxburghii slurries;
2. described Rosa roxburghii slurries are carried out prozyme process; Rosa roxburghii slurries, polygalacturonase, cellulase (weight ratio is 100:0.6:0.2) are carried out enzymolysis 3h in 50 DEG C after mixing;
3. the Rosa roxburghii slurries interpolation glucose after described ferment treatment regulates sugared concentration to be 27%, adds citric acid adjustment total acid content is 1.1mg/100ml, obtained mixed solution;
4. white sugar is dissolved and be deployed into the sugar soln that concentration is 6%, be cooled to 30 DEG C after boiling, in sugar soln, add active dry yeast (weight ratio is 100:8), stir, after placing 30min, obtained yeast activated liquid;
5. in described mixed solution, add described yeast activated liquid (weight ratio is 100:12) ferment, carry out first time solid-liquid separation, obtained fermented wine and fermentation residue;
6. by step 1. in described in soaking wine and step 5. in described in fermented wine (weight ratio is 100:75) mix, mix obtained mixing wine, and carry out ageing;
7. carry out clarifying treatment after the mixing wine after described ageing, diatomite and chitosan (weight ratio is 100:0.3:0.15) being mixed, carry out second time solid-liquid separation, the obtained former wine of Rosa roxburghii and wine;
8. be 85 DEG C of sterilizations by former for described Rosa roxburghii wine in temperature, sterilizing time is 8min, obtained Rosa roxburghii fruit wine A1.
Embodiment 2:
1. Rosa roxburghii particle is chopped into after being cleaned up by the Rosa roxburghii of maturation, Rosa roxburghii particle being put into its weight 3 times of alcoholic strengths is that 70% white wine soaks 10 days, obtained soaking wine, Rosa roxburghii particle is taken out after soaking, and Rosa roxburghii particle is pulled an oar, be the sodium ascorbate adding its weight 0.5 in inner particle pulping process, obtained Rosa roxburghii slurries;
2. described Rosa roxburghii slurries are carried out prozyme process; Rosa roxburghii slurries, polygalacturonase, cellulase (weight ratio is 100:0.8:0.4) are carried out enzymolysis 2.5h in 54 DEG C after mixing;
3. the Rosa roxburghii slurries interpolation glucose after described ferment treatment regulates sugared concentration to be 25%, adds citric acid adjustment total acid content is 1.4mg/100ml, obtained mixed solution;
4. white sugar is dissolved and be deployed into the sugar soln that concentration is 10%, be cooled to 27 DEG C after boiling, in sugar soln, add active dry yeast (weight ratio is 100:11), stir, after placing 23min, obtained yeast activated liquid;
5. in described mixed solution, add described yeast activated liquid (weight ratio is 100:15) ferment, carry out first time solid-liquid separation, obtained fermented wine and fermentation residue;
6. by step 1. in described in soaking wine and step 5. in described in fermented wine (weight ratio is 100:66) mix, mix obtained mixing wine, and carry out ageing;
7. carry out clarifying treatment after the mixing wine after described ageing, diatomite and chitosan (weight ratio is 100:0.5:0.3) being mixed, carry out second time solid-liquid separation, the obtained former wine of Rosa roxburghii and wine;
8. be 83 DEG C of sterilizations by former for described Rosa roxburghii wine in temperature, sterilizing time is 10min, obtained Rosa roxburghii fruit wine A2.
Embodiment 3:
1. Rosa roxburghii particle is chopped into after being cleaned up by the Rosa roxburghii of maturation, Rosa roxburghii particle being put into its weight 3.2 times of alcoholic strengths is that 62% white wine soaks 10 days, obtained soaking wine, Rosa roxburghii particle is taken out after soaking, and Rosa roxburghii particle is pulled an oar, be the sodium ascorbate adding its weight 0.9 in inner particle pulping process, obtained Rosa roxburghii slurries;
2. described Rosa roxburghii slurries are carried out prozyme process; Rosa roxburghii slurries, polygalacturonase, cellulase (weight ratio is 100:1:0.5) are carried out enzymolysis 2.5h in 54 DEG C after mixing;
3. the Rosa roxburghii slurries interpolation glucose after described ferment treatment regulates sugared concentration to be 29%, adds citric acid adjustment total acid content is 1.5mg/100ml, obtained mixed solution;
4. white sugar is dissolved and be deployed into the sugar soln that concentration is 13%, be cooled to 28 DEG C after boiling, in sugar soln, add active dry yeast (weight ratio is 100:12), stir, after placing 26min, obtained yeast activated liquid;
5. in described mixed solution, add described yeast activated liquid (weight ratio is 100:12) ferment, carry out first time solid-liquid separation, obtained fermented wine and fermentation residue;
6. by step 1. in described in soaking wine and step 5. in described in fermented wine (weight ratio is 100:68) mix, mix obtained mixing wine, and carry out ageing;
7. carry out clarifying treatment after the mixing wine after described ageing, diatomite and chitosan (weight ratio is 100:0.6:0.2) being mixed, carry out second time solid-liquid separation, the obtained former wine of Rosa roxburghii and wine;
8. be 81 DEG C of sterilizations by former for described Rosa roxburghii wine in temperature, sterilizing time is 12min, obtained Rosa roxburghii fruit wine A3.
Embodiment 4:
1. Rosa roxburghii particle is chopped into after being cleaned up by the Rosa roxburghii of maturation, Rosa roxburghii particle being put into its weight 3.5 times of alcoholic strengths is that 58% white wine soaks 16 days, obtained soaking wine, Rosa roxburghii particle is taken out after soaking, and Rosa roxburghii particle is pulled an oar, be the sodium ascorbate adding its weight 0.3 in inner particle pulping process, obtained Rosa roxburghii slurries;
2. described Rosa roxburghii slurries are carried out prozyme process; Rosa roxburghii slurries, polygalacturonase, cellulase (weight ratio is 100:0.5:0.6) are carried out enzymolysis 2.7h in 42 DEG C after mixing;
3. the Rosa roxburghii slurries interpolation glucose after described ferment treatment regulates sugared concentration to be 32%, adds citric acid adjustment total acid content is 1.1mg/100ml, obtained mixed solution;
4. white sugar is dissolved and be deployed into the sugar soln that concentration is 16%, be cooled to 33 DEG C after boiling, in sugar soln, add active dry yeast (weight ratio is 100:14), stir, after placing 25min, obtained yeast activated liquid;
5. in described mixed solution, add described yeast activated liquid (weight ratio is 100:20) ferment, carry out first time solid-liquid separation, obtained fermented wine and fermentation residue;
6. by step 1. in described in soaking wine and step 5. in described in fermented wine (weight ratio is 100:75) mix, mix obtained mixing wine, and carry out ageing;
7. carry out clarifying treatment after the mixing wine after described ageing, diatomite and chitosan (weight ratio is 100:0.4:0.4) being mixed, carry out second time solid-liquid separation, the obtained former wine of Rosa roxburghii and wine;
8. be 80 DEG C of sterilizations by former for described Rosa roxburghii wine in temperature, sterilizing time is 15min, obtained Rosa roxburghii fruit wine A4.
Embodiment 5:
1. Rosa roxburghii particle is chopped into after being cleaned up by the Rosa roxburghii of maturation, Rosa roxburghii particle being put into its weight 3.6 times of alcoholic strengths is that 62% white wine soaks 20 days, obtained soaking wine, Rosa roxburghii particle is taken out after soaking, and Rosa roxburghii particle is pulled an oar, be the sodium ascorbate adding its weight 1.4% in inner particle pulping process, obtained Rosa roxburghii slurries;
2. described Rosa roxburghii slurries are carried out prozyme process; Rosa roxburghii slurries, polygalacturonase, cellulase (weight ratio is 100:1.2:0.6) are carried out enzymolysis 3.5h in 44 DEG C after mixing;
3. the Rosa roxburghii slurries interpolation glucose after described ferment treatment regulates sugared concentration to be 35%, adds citric acid adjustment total acid content is 2.2mg/100ml, obtained mixed solution;
4. white sugar is dissolved and be deployed into the sugar soln that concentration is 26%, be cooled to 35 DEG C after boiling, in sugar soln, add active dry yeast (weight ratio is 100:21), stir, after placing 33min, obtained yeast activated liquid;
5. in described mixed solution, add described yeast activated liquid (weight ratio is 100:18) ferment, carry out first time solid-liquid separation, obtained fermented wine and fermentation residue;
6. by step 1. in described in soaking wine and step 5. in described in fermented wine (weight ratio is 100:85) mix, mix obtained mixing wine, and carry out ageing;
7. carry out clarifying treatment after the mixing wine after described ageing, diatomite and chitosan (weight ratio is 100:0.7:0.9) being mixed, carry out second time solid-liquid separation, the obtained former wine of Rosa roxburghii and wine;
8. be 88 DEG C of sterilizations by former for described Rosa roxburghii wine in temperature, sterilizing time is 6min, obtained Rosa roxburghii fruit wine A5.
Comparative example 1
Carry out obtained Rosa roxburghii fruit wine B1 according to the method for embodiment 1, difference is that step is 1. middle without sodium ascorbate.
Comparative example 2
Carry out obtained Rosa roxburghii fruit wine B2 according to the method for embodiment 1, difference is that step is 2. middle without polygalacturonase.
Comparative example 3
Carry out obtained Rosa roxburghii fruit wine B3 according to the method for embodiment 1, difference is step 2. middle cellulose-less enzyme.
Comparative example 4
Carry out obtained Rosa roxburghii fruit wine B4 according to the method for embodiment 1, difference is that step is 7. middle without chitosan.
Comparative example 5
Carry out obtained Rosa roxburghii fruit wine B5 according to the method for embodiment 1, difference is that step is 7. middle without diatomite.
Test example 1
Observe and taste the sensory properties recording above-mentioned Rosa roxburghii fruit wine; The anthocyanin content detecting above-mentioned Rosa roxburghii health promoting wine is recorded by pH differential method; The content of the total acid of above-mentioned Rosa roxburghii health promoting wine is detected by acid base titration; Detected the content of the total reducing sugar of above-mentioned Rosa roxburghii health promoting wine by the titration of film solution, detected result is in table 1.
Table 1
Known by above-described embodiment, comparative example and test example, the present invention makes the nutritive ingredient in raw material can dissolve in fully in Rosa roxburghii fruit wine by carrying out fragmentation, enzymolysis, clarifying treatment, ageing and germicidal treatment to raw material, especially prozyme (polygalacturonase and cellulase) zymolysis technique, effectively can improve the rate of decomposition of Rosa roxburghii cell pectin layer, fully separate out more nutritive ingredient.The Rosa roxburghii fruit wine that the inventive method provides absorbs the nutritive ingredient in raw material completely, containing higher anti-oxidation active substance (content of the numerical value higher expression active substance of DPPH is higher) and anthocyanogen in fruit wine, total acid and total sugar content are suitable for, obtained Single Roxburgh Rose Fruit drinking utensils has strong fougere, mellow, limpid transparent, local flavor is given prominence to, and improves nutritive value and the health-care effect of Rosa roxburghii fruit wine.
More than describe the preferred embodiment of the present invention in detail; but the present invention is not limited to the detail in above-mentioned embodiment, within the scope of technical conceive of the present invention; can carry out multiple simple variant to technical scheme of the present invention, these simple variant all belong to protection scope of the present invention.
The part that the present invention does not relate to prior art that maybe can adopt all same as the prior art is realized.
Claims (10)
1. Rosa roxburghii fruit wine and a making method thereof, is characterized in that, described making method comprises the following steps:
1. be chopped into Rosa roxburghii particle after being cleaned up by the Rosa roxburghii of maturation, Rosa roxburghii particle put into white wine and soaks, take out obtained soaking wine, Rosa roxburghii particle after soaking, and Rosa roxburghii particle is pulled an oar, obtained Rosa roxburghii slurries;
2. described Rosa roxburghii slurries are carried out prozyme process;
3. the sugar of the Rosa roxburghii slurries after described ferment treatment concentration, total acid content is regulated, obtained mixed solution;
4. activated yeast;
5. in described mixed solution, add described yeast activated liquid to ferment, carry out first time solid-liquid separation, obtained fermented wine and fermentation residue;
6. by step 1. in described in soaking wine and step 5. in described in fermented wine mix, mix obtained mixing wine, and carry out ageing;
7. carry out clarifying treatment by after mixing wine, diatomite and the chitosan mixing after described ageing, carry out second time solid-liquid separation, the obtained former wine of Rosa roxburghii and wine;
8. by Rosa roxburghii fruit wine obtained after former for described Rosa roxburghii wine germicidal treatment.
2. making method according to claim 1, wherein, step 1. in, described white wine alcoholic strength is 65-70%;
Preferably, described white wine weight is 2-3 times of Rosa roxburghii shred weight, and soak time is 10-12 days;
Preferably, add the sodium ascorbate of its weight 1-1.5% in described Rosa roxburghii particle pulping process, stir, obtained Rosa roxburghii slurries;
Preferably, in described Rosa roxburghii, be also mixed with auxiliary material, and described auxiliary material is selected from one or more in Fructus Fici, thorn bubble, Rubus corchorifolius, raspberry and snakegourd;
Preferred further, relative to the described Rosa roxburghii of 100 weight parts, the consumption of described auxiliary material is 35-50 weight part.
3. making method according to claim 1, wherein, step 2. in, described prozyme is polygalacturonase, cellulase;
Preferably, relative to the Rosa roxburghii slurries of 100 weight parts, the consumption of described polygalacturonase is 0.4-0.6 weight part, and the consumption of described cellulase is 0.2-0.3 weight part;
Preferred, the condition of described enzymolysis is: hydrolysis temperature is 45-50 DEG C, and enzymolysis time is 2-3h.
4. making method according to claim 1, wherein, step 3. in, Rosa roxburghii slurries after described ferment treatment add glucose to be regulated sugared concentration, adds citric acid and regulate total acid content;
Preferably, relative to the Rosa roxburghii slurries after the ferment treatment of 100 weight parts, regulate sugared concentration to be 25-28%, adjustment total acid content is 1-1.2mg/100ml, makes mixed solution.
5. making method according to claim 1, wherein, step 4. in, described activated yeast is be add the active dry yeast wherein measuring 8-10% in the sugar soln of 6-8% to the sugared concentration of 25-30 DEG C, leaves standstill 20-30min, obtained yeast activated liquid;
Preferably, described sugar soln is that white sugar dissolving is deployed into the sugar soln that concentration is 6-8%, is cooled to 25-30 DEG C after boiling;
Preferably, described first time solid-liquid separation is undertaken by the mode of filter press.
6. making method according to claim 1, wherein, step 5. in, relative to the described mixed solution of 100 weight parts, the consumption of described yeast activated liquid is 10-12 weight part;
Preferably, described fermentation meets the following conditions, and leavening temperature is 28-32 DEG C, when alcoholic strength is 24-27% volume ratio, stops fermentation.
7. making method according to claim 1, wherein, step 6. in, relative to the described fermented wine of 100 weight parts, the consumption of the former wine of described Rosa roxburghii is 60-80 weight part;
Preferably, described mixing hotel catering condition is that temperature is 6-8 DEG C, and the time is 50-60 days.
8. making method according to claim 1, wherein, step 7. in, relative to 100 weight parts, described diatomaceous consumption is 0.3-0.5 weight part, and the consumption of described chitosan is 0.1-0.15 weight part;
Preferably, described clarifying treatment is undertaken by the mode left standstill;
More preferably, described clarifying treatment at least meets the following conditions: dwell temperature is 25-30 DEG C, and time of repose is 12-15h;
Further preferably, described second time solid-liquid separation is undertaken by diatomite fine filting machine.
9. making method according to claim 1, wherein, step 8. in, described sterilization is undertaken by the mode of water dip sterilization;
Preferably, described water dip sterilization at least meets the following conditions: sterilization temperature is 80-85 DEG C, and sterilizing time is 8-12min.
10. a Rosa roxburghii fruit wine, is characterized in that, described Rosa roxburghii fruit wine is prepared from by the method in claim 1-8 described in any one.
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| CN107794189A (en) * | 2017-11-24 | 2018-03-13 | 湖北工业大学 | A kind of the Kunlun blood chrysanthemum is good for wine and its brewing method |
| CN108641875A (en) * | 2018-08-06 | 2018-10-12 | 周兆平 | A kind of fructus momordicae fruit wine and its brewage process |
| CN110358654A (en) * | 2019-08-29 | 2019-10-22 | 贵州大学 | A kind of preparation method of fermented type Rosa roxburghii Tratt green liquor |
| CN111500394A (en) * | 2020-05-28 | 2020-08-07 | 贵州省中国科学院天然产物化学重点实验室(贵州医科大学天然产物化学重点实验室) | Rosa roxburghii enzyme ice-melting wine and preparation process thereof |
| CN113234559A (en) * | 2021-05-26 | 2021-08-10 | 贵州大学 | Method for preparing roxburgh rose fruit pulp fermented wine |
| CN115044441A (en) * | 2022-06-29 | 2022-09-13 | 茅台学院 | Preparation method of roxburgh rose fruit wine |
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| 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 |
| CN106434220A (en) * | 2016-11-27 | 2017-02-22 | 覃泉芳 | Fruit wine and preparation method thereof |
| CN106754028A (en) * | 2016-12-20 | 2017-05-31 | 潜山县天柱山糯米封缸酒业有限公司 | A kind of Rosa roxburghii fruit wine for improving the health care of sleep and preparation method thereof |
| CN107142187A (en) * | 2017-07-18 | 2017-09-08 | 周兆平 | A kind of black nightshade fruit fruit wine and its brewage process |
| CN107365662A (en) * | 2017-09-13 | 2017-11-21 | 贵州省生物研究所 | Golden Rosa roxburghii fruit wine of a kind of complex enzyme reaction technology fermentation and preparation method thereof |
| CN107365662B (en) * | 2017-09-13 | 2021-03-09 | 贵州省生物研究所 | Compound enzyme reaction technology fermented rosa roxburghii fruit wine and preparation method thereof |
| CN107384713A (en) * | 2017-09-28 | 2017-11-24 | 程龙凤 | A kind of eupatorium fruit wine and its brewage process |
| 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 |
| CN107574057A (en) * | 2017-10-29 | 2018-01-12 | 贵州文松发酵食品有限公司 | A kind of Rosa roxburghii grape wine and its manufacture method |
| CN107794189A (en) * | 2017-11-24 | 2018-03-13 | 湖北工业大学 | A kind of the Kunlun blood chrysanthemum is good for wine and its brewing method |
| CN108641875A (en) * | 2018-08-06 | 2018-10-12 | 周兆平 | A kind of fructus momordicae fruit wine and its brewage process |
| CN110358654A (en) * | 2019-08-29 | 2019-10-22 | 贵州大学 | A kind of preparation method of fermented type Rosa roxburghii Tratt green liquor |
| CN111500394A (en) * | 2020-05-28 | 2020-08-07 | 贵州省中国科学院天然产物化学重点实验室(贵州医科大学天然产物化学重点实验室) | Rosa roxburghii enzyme ice-melting wine and preparation process thereof |
| CN113234559A (en) * | 2021-05-26 | 2021-08-10 | 贵州大学 | Method for preparing roxburgh rose fruit pulp fermented wine |
| CN115044441A (en) * | 2022-06-29 | 2022-09-13 | 茅台学院 | Preparation method of roxburgh rose fruit wine |
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