CN107603818A - A kind of Rosa roxburghii white wine and preparation method thereof - Google Patents
A kind of Rosa roxburghii white wine and preparation method thereof Download PDFInfo
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- CN107603818A CN107603818A CN201711038764.XA CN201711038764A CN107603818A CN 107603818 A CN107603818 A CN 107603818A CN 201711038764 A CN201711038764 A CN 201711038764A CN 107603818 A CN107603818 A CN 107603818A
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Abstract
The present invention relates to drinks technology and brewing technology, more particularly to a kind of Rosa roxburghii white wine and preparation method thereof.The Rosa roxburghii white wine of the present invention, it is to obtain roxburgh rose leaf, roxburgh rose root, fruit of Grossularia burejensis Berger than co-fermentation after mixing according to certain with grain, given full play to roxburgh rose leaf it is antipyretic relieve summer heat, roxburgh rose root astringing to arrest diarrhea, fruit of Grossularia burejensis Berger stomach invigorating, the effect for helping digestion, nourishing, be utilized the nutriment in Rosa roxburghii.It is amber a kind of wine body is finally given, Rosa roxburghii fragrance and aroma are coordinated, taste and sweet mouthfeel, and the Rosa roxburghii white wine for the function such as heat, stomach strengthening and digestion promoting that disappears with relieving summer-heat.
Description
Technical field
The present invention relates to drinks technology and brewing technology, more particularly to a kind of Rosa roxburghii white wine and preparation method thereof.
Background technology
Rosa roxburghii be the perennial machaka rosa roxburghii of the rose family fruit, also known as golden yellow fruit, thatch pears, Rosa roxburghii, alias thorn
Pineapple, send the spring to return, pierce sour pear, Wen Xianguo, being the nutrition treasure fruit of healthcare, being a kind of rare fruit.It is grown on height above sea level
Natural wild fruit in 500-2500m endroit, cheuch, roadside and shrubbery.
Rosa roxburghii is a kind of natural medical and edible dual purpose plant, and its pulp is crisp, sweet tea is sour,《Compendium of Materia Medica》And《Dictionary of medicinal plant》
Record.The medicine-food two-purpose type fruit that fruit of Grossularia burejensis Berger is a kind of physical fitness, is prevented and cured diseases, have regulation body's immunity,
Anti-aging, antiatherosclerosis and the function such as antitumor.Rosa roxburghii is third generation fruit (3G) representative, and modern science confirms
The nutritive value of third generation fruit is even thousands of times of the hundred times of preceding two generations fruit.
The medical value of Rosa roxburghii is very high, and its flower, leaf fruit, seed can be used as medicine, and has stomach invigorating, helps digestion, nourishes, the effect of antidiarrheal.It is special
Be not that Rosa roxburghii is rich in superoxide dismutase (abbreviation SOD), SOD be it is internationally recognized there is anti-ageing, protective effect on cancer risk active material,
Also there is antiviral, radiation-resistant effect, in terms of cardiovascular, digestive system and various tumor disease preventing and treatings, application is very wide
It is general.The fruit of pears is also the first-class raw material of processing health food simultaneously, and ripe Rosa roxburghii is fleshy hypertrophy, sweet and sour, fruit are rich in
Sugar, vitamin, carrotene, organic acid and 20 several amino acids, more than 10 the kinds trace element beneficial to human body, and peroxidating
Thing mutase.Especially Vitamin C content is high, is highest in current fruit, and content 841.58 in every 100 grams of fresh fruits~
3541.13 milligrams, be 50 times of citrus, 10 times of Kiwi berry, has the laudatory title of " king of vitamin C ".Fruit of Grossularia burejensis Berger has very high
Nutritive value and medical value.Its is sour, puckery, flat；Digestion-promoting spleen-invigorating, restrain stopping leak；For treating having indigestion abdominal distension, dysentery, intestines
Inflammation, vitamin C deficiency etc., Rosa roxburghi Juice also synthesize and with protective effect on cancer risk with blocking N- nitroso compounds in human body；
There is special efficacy to treatment human body lead poisoning.Effective ingredient vitamin C in Fructus Rosae Normalis extract, there is anti-aging, extend the women youth
Phase etc. acts on.
At present, Rosa roxburghii is mainly used for processing fruit juice, jam, fruit wine, preserved fruit, candy, cake etc., not to roxburgh rose leaf and
Beneficiating ingredient is used in roxburgh rose root, and containing beneficiating ingredients such as several amino acids in roxburgh rose leaf and roxburgh rose root, and have good
Good health effect of being healthy and strong.
Roxburgh rose leaf, roxburgh rose root are added in China's traditional liquor manufacture craft, its outstanding nutrition can be given full play to
Value and unique health-care effect, improve the nutritive value of white wine, lifted for traditional liquor and roxburgh rose leaf, roxburgh rose root should
With.
The content of the invention
In order to solve above-mentioned technical problem present in prior art, the present invention provides a kind of Rosa roxburghii white wine and its preparation side
Method, it is achieved particular by following technical scheme：
A kind of Rosa roxburghii white wine, is prepared by following raw materials in part by weight：Roxburgh rose leaf 24-28 parts, roxburgh rose root 12-20 parts, thorn
Pear fruit 35-40 parts, grain 160-200 parts, distiller's yeast 1-2 parts, water 140-160 parts.
The roxburgh rose leaf, it is fresh roxburgh rose leaf.Various active component and the volatile oil content of material of fresh roxburgh rose leaf are higher, and
It is easy to leach.
The roxburgh rose leaf, it is to dry roxburgh rose leaf, roxburgh rose leaf powder is obtained after grinding.Rosa roxburghii powder after drying, is more easy to
In preservation, but wherein the beneficiating ingredient such as volatile oil is less than fresh leaf.
The grain is any one in sorghum, corn.Using sorghum-brewed wine, gained has unique sorghum fragrant into wine
Gas, it can effectively alleviate the acerbity that Rosa roxburghii is brought.Made wine using corn, the more pure sweet tea of gained wine liquid, Rosa roxburghii band can be alleviated
The tart flavour entered.
The preparation method of the Rosa roxburghii white wine, comprises the following steps：
(1) raw material is weighed in proportion, grain is cleaned and dried, is mixed with water, soaks 30-34h；
(2) by roxburgh rose leaf, roxburgh rose root add etc. weight water in, be ground into slurry, add 0.8-1.2% cellulase,
0.6-0.9% pectase, 38-45 DEG C of enzymolysis 2-4h, makes the cell wall lysis of its cell, beneficiating ingredient is fully dissolved out, by enzyme
Inactivation；
(3) fruit of Grossularia burejensis Berger is splitted to the Rosa roxburghii seed for removing the inside, pulp mucus is cleaned, pulp is broken into slurry, is added thereto
Entering Rosa roxburghii pulp weight 0.04-0.06% pectase, 0.01-0.02% cellulase, 43-47 DEG C digests 0.5-1hmin,
Make the cell wall lysis of its cell, beneficiating ingredient is fully dissolved out, by enzyme-deactivating；
(4) grain is pulled out from water, drains excessive moisture, water proof and steamed, be naturally cooling to 38-42 DEG C, add Rosa roxburghii
Parchment, it is transferred in fermentation tank, adds distiller's yeast, stir, 28-32 DEG C of initial fermentation 7-14d, filled wherein sugar
Divide conversion；
(5) after the completion of initial fermentation, roxburgh rose leaf, the mixing slurry of roxburgh rose root, 26-30 DEG C of secondary fermentation are added into fermentate
45-50d, the beneficiating ingredient in roxburgh rose leaf, roxburgh rose root is set fully to incorporate among wine liquid；
(6) distilled after secondary fermentation terminates, by head, in, three sections of tail distill obtained wine liquid separate collection, in only taking
Section wine liquid, obtains Rosa roxburghii white wine.
The step (2), it is that 40-50 DEG C of backflow carries by 95% edible ethanol of the weight such as roxburgh rose leaf, roxburgh rose root addition
Take 1.5-2h.Wherein beneficiating ingredient dissolution can also be made by carrying out refluxing extraction with ethanol.
The step (3), it is that Rosa roxburghii seed is dried into rear 50-65 DEG C of baking 0.5-1.5h, pulverizes, with Rosa roxburghii parchment
Mixing, adds enzyme.Being directly added into Rosa roxburghii seed can increase the sour and astringent sense of wine liquid mouthfeel, and being pulverized after Rosa roxburghii seed is toasted can
So that the sour and astringent sense that Rosa roxburghii seed tape is come substantially reduces.
The distillation, it is the roxburgh rose flower that its weight 10-15% is added into the product after fermentation ends, it is then common to carry out
Distillation.The volatile oil material in roxburgh rose flower is incorporated in wine liquid, lift the flavor and fragrance of wine liquid.
This preparation method may also include step (7), and Rosa roxburghii white wine is carried out into ageing, excitant, the acidity of wine is reduced, makes
Wine body is soft agreeable to the taste, mellow aromatic.
The ageing, be by Rosa roxburghii white wine ageing 3-5 months in terrine.Ageing is carried out using terrine, can be made in wine
The miscellaneous taste material of the low boilings such as hydrogen sulfide is effectively volatilized, and is retained beneficial to flavor component, is reduced alcohol losses.And make in wine
The various physical and chemical reactions carried out between the micro constitutents such as alcohol, acid, ester, aldehyde, metal ion can be carried out gently naturally, warp
After crossing terrine ageing, wine body is finer and smoother, plentiful, mellow, and terrine has good gas permeability, wine liquid can be made to be filled with oxygen
Tap is touched, and accelerates the maturation of wine liquid, its maturation speed is about 2 times of oak barrel during aging.
Roxburgh rose leaf：Roxburgh rose leaf, it is the blade of rosaceous plant Rosa roxburghii, clearing away summerheat, detoxification sore treatment, stops blooding.Main hemorrhoid, carbuncle
It is swollen, hot summer weather burnout, traumatism and bleeding.
Roxburgh rose root：Roxburgh rose root, it is the root of rosaceous plant Rosa roxburghii, stomach invigorating, helps digestion, antidiarrheal, puckery essence.Cure mainly stomachache, diarrhea,
Dysentery, seminal emission, uterine bleeding, with, chronic cough.
Rosa roxburghii：Rosa roxburghii, it is the fruit of rosaceous plant Rosa roxburghii, it is sour, puckery, it is mild-natured, relieving summer-heat, help digestion.For heatstroke, food
It is stagnant, dysentery.Ripe Rosa roxburghii is fleshy hypertrophy, sweet and sour, fruit are rich in sugar, vitamin, carrotene, organic acid and more than 20 kinds of ammonia
Base acid, more than 10 the kinds trace element beneficial to human body, and superoxide dismutase.Especially Vitamin C content is high, is to work as
Highest in preceding fruit, 841.58~3541.13 milligrams of content in every 100 grams of fresh fruits is 50 times of citrus, the 10 of Kiwi berry
Times, the laudatory title with " king of vitamin C ".Fruit of Grossularia burejensis Berger has very high nutritive value and medical value.
Compared with prior art, the technique effect of the invention is embodied in：
The Rosa roxburghii white wine of the present invention, it is according to certain more common than after mixing by roxburgh rose leaf, roxburgh rose root, fruit of Grossularia burejensis Berger with grain
Fermentation obtains, given full play to roxburgh rose leaf it is antipyretic relieve summer heat, roxburgh rose root astringing to arrest diarrhea, fruit of Grossularia burejensis Berger stomach invigorating, the work for helping digestion, nourishing
With being utilized the nutriment in Rosa roxburghii.It is amber a kind of wine body is finally given, Rosa roxburghii fragrance is coordinated with aroma, mouth
Sense is sweet, and the Rosa roxburghii white wine for the function such as heat, stomach strengthening and digestion promoting that disappears with relieving summer-heat.
Embodiment
Limited with reference to specific embodiment technical scheme is further, but claimed
Scope is not only limited to made description.
Embodiment 1
A kind of preparation method of Rosa roxburghii white wine, comprises the following steps：
(1) fresh roxburgh rose leaf 26kg, roxburgh rose root 16kg, fruit of Grossularia burejensis Berger 37.5kg, sorghum 180kg, distiller's yeast 1.5kg, water are weighed
150kg, sorghum is cleaned and dried, is mixed with water, soak 32h；
(2) by fresh roxburgh rose leaf, roxburgh rose root add etc. weight water in, be ground into slurry, add 1% cellulase,
0.75% pectase, 31.5 DEG C of enzymolysis 3h, makes the cell wall lysis of its cell, beneficiating ingredient is fully dissolved out, by enzyme-deactivating；
(3) fruit of Grossularia burejensis Berger is splitted to the Rosa roxburghii seed for removing the inside, pulp mucus is cleaned, pulp is broken into slurry, is added thereto
Enter pectase, 0.015% cellulase of Rosa roxburghii pulp weight 0.05%, 45 DEG C of enzymolysis 0.75hmin, make the thin of its cell
Muralytic, beneficiating ingredient are fully dissolved out, by enzyme-deactivating；
(4) sorghum is pulled out from water, drains excessive moisture, water proof and steamed, be naturally cooling to 40 DEG C, add Rosa roxburghii pulp
Slurry, is transferred in fermentation tank, adds distiller's yeast, stirs, 28-32 DEG C of initial fermentation 10d, wherein sugar is fully turned
Change；
(5) after the completion of initial fermentation, the mixing slurry of fresh roxburgh rose leaf, roxburgh rose root, 26-30 DEG C of secondary hair are added into fermentate
Ferment 47d, the beneficiating ingredient in roxburgh rose leaf, roxburgh rose root is set fully to incorporate among wine liquid；
(6) distilled after secondary fermentation terminates, by head, in, three sections of tail distill obtained wine liquid separate collection, in only taking
Section wine liquid, obtains Rosa roxburghii white wine.
Embodiment 2
A kind of preparation method of Rosa roxburghii white wine, comprises the following steps：
(1) fresh roxburgh rose leaf 24kg, roxburgh rose root 12kg, fruit of Grossularia burejensis Berger 35kg, corn 160kg, distiller's yeast 1kg, water are weighed
140kg, corn is cleaned and dried, is mixed with water, soak 30h；
(2) by fresh roxburgh rose leaf, roxburgh rose root add etc. weight water in, be ground into slurry, add 0.8% cellulase,
0.6% pectase, 38 DEG C of enzymolysis 2h, makes the cell wall lysis of its cell, beneficiating ingredient is fully dissolved out, by enzyme-deactivating；
(3) fruit of Grossularia burejensis Berger is splitted to the Rosa roxburghii seed for removing the inside, pulp mucus is cleaned, pulp is broken into slurry, is added thereto
Enter pectase, 0.01% cellulase of Rosa roxburghii pulp weight 0.04%, 43 DEG C digest 0.5hmin, make the cell of its cell
Wall is dissolved, and beneficiating ingredient is fully dissolved out, by enzyme-deactivating；
(4) corn is pulled out from water, drains excessive moisture, water proof and steamed, be naturally cooling to 38 DEG C, add Rosa roxburghii pulp
Slurry, is transferred in fermentation tank, adds distiller's yeast, stirs, 28-32 DEG C of initial fermentation 7d, wherein sugar is fully converted；
(5) after the completion of initial fermentation, the mixing slurry of fresh roxburgh rose leaf, roxburgh rose root, 26-30 DEG C of secondary hair are added into fermentate
Ferment 45d, the beneficiating ingredient in roxburgh rose leaf, roxburgh rose root is set fully to incorporate among wine liquid；
(6) distilled after secondary fermentation terminates, by head, in, three sections of tail distill obtained wine liquid separate collection, in only taking
Section wine liquid, obtains Rosa roxburghii white wine.
Embodiment 3
A kind of preparation method of Rosa roxburghii white wine, comprises the following steps：
(1) roxburgh rose leaf 28kg, roxburgh rose root 20kg, fruit of Grossularia burejensis Berger 40kg, sorghum 200kg, distiller's yeast 2kg, water 160kg are weighed,
Sorghum is cleaned and dried, is mixed with water, soaks 34h；
(2) by roxburgh rose leaf, roxburgh rose root add etc. weight water in, be ground into slurry, add 1.2% cellulase, 0.9%
Pectase, 45 DEG C enzymolysis 4h, make the cell wall lysis of its cell, beneficiating ingredient is fully dissolved out, by enzyme-deactivating；
(3) fruit of Grossularia burejensis Berger is splitted to the Rosa roxburghii seed for removing the inside, pulp mucus is cleaned, pulp is broken into slurry, is added thereto
Enter pectase, 0.02% cellulase of Rosa roxburghii pulp weight 0.06%, 47 DEG C digest 1hmin, make the cell membrane of its cell
Dissolving, beneficiating ingredient is fully dissolved out, by enzyme-deactivating；
(4) sorghum is pulled out from water, drains excessive moisture, water proof and steamed, be naturally cooling to 42 DEG C, add Rosa roxburghii pulp
Slurry, is transferred in fermentation tank, adds distiller's yeast, stirs, 28-32 DEG C of initial fermentation 14d, wherein sugar is fully turned
Change；
(5) after the completion of initial fermentation, roxburgh rose leaf, the mixing slurry of roxburgh rose root, 26-30 DEG C of secondary fermentation are added into fermentate
50d, the beneficiating ingredient in roxburgh rose leaf, roxburgh rose root is set fully to incorporate among wine liquid；
(6) distilled after secondary fermentation terminates, by head, in, three sections of tail distill obtained wine liquid separate collection, in only taking
Section wine liquid, obtains Rosa roxburghii white wine.
The roxburgh rose leaf, it is to dry roxburgh rose leaf, roxburgh rose leaf powder is obtained after grinding.
Embodiment 4
A kind of preparation method of Rosa roxburghii white wine, comprises the following steps：
(1) fresh roxburgh rose leaf 26kg, roxburgh rose root 16kg, fruit of Grossularia burejensis Berger 37.5kg, sorghum 180kg, distiller's yeast 1.5kg, water are weighed
150kg, sorghum is cleaned and dried, is mixed with water, soak 32h；
(2) by roxburgh rose leaf, roxburgh rose root add etc. weight 95% edible ethanol in, 45 DEG C of refluxing extraction 1.7h；
(3) fruit of Grossularia burejensis Berger is splitted to the Rosa roxburghii seed for removing the inside, pulp mucus is cleaned, pulp is broken into slurry, is added thereto
Enter pectase, 0.015% cellulase of Rosa roxburghii pulp weight 0.05%, 45 DEG C of enzymolysis 0.75hmin, make the thin of its cell
Muralytic, beneficiating ingredient are fully dissolved out, by enzyme-deactivating；
(4) sorghum is pulled out from water, drains excessive moisture, water proof and steamed, be naturally cooling to 40 DEG C, add Rosa roxburghii pulp
Slurry, is transferred in fermentation tank, adds distiller's yeast, stirs, 28-32 DEG C of initial fermentation 10d, wherein sugar is fully turned
Change；
(5) after the completion of initial fermentation, the mixing slurry of fresh roxburgh rose leaf, roxburgh rose root, 26-30 DEG C of secondary hair are added into fermentate
Ferment 47d, the beneficiating ingredient in roxburgh rose leaf, roxburgh rose root is set fully to incorporate among wine liquid；
(6) distilled after secondary fermentation terminates, by head, in, three sections of tail distill obtained wine liquid separate collection, in only taking
Section wine liquid, obtains Rosa roxburghii white wine.
Embodiment 5
A kind of preparation method of Rosa roxburghii white wine, comprises the following steps：
(1) fresh roxburgh rose leaf 26kg, roxburgh rose root 16kg, fruit of Grossularia burejensis Berger 37.5kg, sorghum 180kg, distiller's yeast 1.5kg, water are weighed
150kg, sorghum is cleaned and dried, is mixed with water, soak 32h；
(2) by fresh roxburgh rose leaf, roxburgh rose root add etc. weight water in, be ground into slurry, add 1% cellulase,
0.75% pectase, 31.5 DEG C of enzymolysis 3h, makes the cell wall lysis of its cell, beneficiating ingredient is fully dissolved out, by enzyme-deactivating；
(3) fruit of Grossularia burejensis Berger is splitted to the Rosa roxburghii seed for removing the inside, pulp mucus is cleaned, pulp is broken into slurry, by Rosa roxburghii seed
57 DEG C of baking 1h, pulverize, are mixed with Rosa roxburghii parchment after drying, and add the pectin of Rosa roxburghii pulp weight 0.05% thereto
Enzyme, 0.015% cellulase, 45 DEG C digest 0.75hmin, make the cell wall lysis of its cell, and beneficiating ingredient is fully dissolved out,
By enzyme-deactivating；
(4) sorghum is pulled out from water, drains excessive moisture, water proof and steamed, be naturally cooling to 40 DEG C, add Rosa roxburghii pulp
Slurry, is transferred in fermentation tank, adds distiller's yeast, stirs, 28-32 DEG C of initial fermentation 10d, wherein sugar is fully turned
Change；
(5) after the completion of initial fermentation, the mixing slurry of fresh roxburgh rose leaf, roxburgh rose root, 26-30 DEG C of secondary hair are added into fermentate
Ferment 47d, the beneficiating ingredient in roxburgh rose leaf, roxburgh rose root is set fully to incorporate among wine liquid；
(6) distilled after secondary fermentation terminates, by head, in, three sections of tail distill obtained wine liquid separate collection, in only taking
Section wine liquid, obtains Rosa roxburghii white wine.
Embodiment 6
A kind of preparation method of Rosa roxburghii white wine, comprises the following steps：
(1) fresh roxburgh rose leaf 26kg, roxburgh rose root 16kg, fruit of Grossularia burejensis Berger 37.5kg, sorghum 180kg, distiller's yeast 1.5kg, water are weighed
150kg, sorghum is cleaned and dried, is mixed with water, soak 32h；
(2) by fresh roxburgh rose leaf, roxburgh rose root add etc. weight water in, be ground into slurry, add 1% cellulase,
0.75% pectase, 31.5 DEG C of enzymolysis 3h, makes the cell wall lysis of its cell, beneficiating ingredient is fully dissolved out, by enzyme-deactivating；
(3) fruit of Grossularia burejensis Berger is splitted to the Rosa roxburghii seed for removing the inside, pulp mucus is cleaned, pulp is broken into slurry, is added thereto
Enter pectase, 0.015% cellulase of Rosa roxburghii pulp weight 0.05%, 45 DEG C of enzymolysis 0.75hmin, make the thin of its cell
Muralytic, beneficiating ingredient are fully dissolved out, by enzyme-deactivating；
(4) sorghum is pulled out from water, drains excessive moisture, water proof and steamed, be naturally cooling to 40 DEG C, add Rosa roxburghii pulp
Slurry, is transferred in fermentation tank, adds distiller's yeast, stirs, 28-32 DEG C of initial fermentation 10d, wherein sugar is fully turned
Change；
(5) after the completion of initial fermentation, the mixing slurry of fresh roxburgh rose leaf, roxburgh rose root, 26-30 DEG C of secondary hair are added into fermentate
Ferment 47d, the beneficiating ingredient in roxburgh rose leaf, roxburgh rose root is set fully to incorporate among wine liquid；
(6) after secondary fermentation terminates, the roxburgh rose flower of its weight 12% is added into the product after fermentation ends, then jointly
Distilled, by head, in, three sections of tail distill obtained wine liquid separate collection, only take stage casing wine liquid, obtain Rosa roxburghii white wine.
Embodiment 7
A kind of preparation method of Rosa roxburghii white wine, comprises the following steps：
(1) fresh roxburgh rose leaf 26kg, roxburgh rose root 16kg, fruit of Grossularia burejensis Berger 37.5kg, sorghum 180kg, distiller's yeast 1.5kg, water are weighed
150kg, sorghum is cleaned and dried, is mixed with water, soak 32h；
(2) by fresh roxburgh rose leaf, roxburgh rose root add etc. weight water in, be ground into slurry, add 1% cellulase,
0.75% pectase, 31.5 DEG C of enzymolysis 3h, makes the cell wall lysis of its cell, beneficiating ingredient is fully dissolved out, by enzyme-deactivating；
(3) fruit of Grossularia burejensis Berger is splitted to the Rosa roxburghii seed for removing the inside, pulp mucus is cleaned, pulp is broken into slurry, is added thereto
Enter pectase, 0.015% cellulase of Rosa roxburghii pulp weight 0.05%, 45 DEG C of enzymolysis 0.75hmin, make the thin of its cell
Muralytic, beneficiating ingredient are fully dissolved out, by enzyme-deactivating；
(4) sorghum is pulled out from water, drains excessive moisture, water proof and steamed, be naturally cooling to 40 DEG C, add Rosa roxburghii pulp
Slurry, is transferred in fermentation tank, adds distiller's yeast, stirs, 28-32 DEG C of initial fermentation 10d, wherein sugar is fully turned
Change；
(5) after the completion of initial fermentation, the mixing slurry of fresh roxburgh rose leaf, roxburgh rose root, 26-30 DEG C of secondary hair are added into fermentate
Ferment 47d, the beneficiating ingredient in roxburgh rose leaf, roxburgh rose root is set fully to incorporate among wine liquid；
(6) distilled after secondary fermentation terminates, by head, in, three sections of tail distill obtained wine liquid separate collection, in only taking
Section wine liquid, obtains Rosa roxburghii white wine；
(7) by Rosa roxburghii white wine in terrine ageing 4 months.
Comparative example 1
A kind of preparation method of Rosa roxburghii white wine, comprises the following steps：
(1) fruit of Grossularia burejensis Berger 80kg, sorghum 180kg, distiller's yeast 1.5kg, water 150kg are weighed, sorghum is cleaned and dried, is mixed with water
Close, soak 32h；
(2) fruit of Grossularia burejensis Berger is splitted to the Rosa roxburghii seed for removing the inside, pulp mucus is cleaned, pulp is broken into slurry, is added thereto
Enter pectase, 0.015% cellulase of Rosa roxburghii pulp weight 0.05%, 45 DEG C of enzymolysis 0.75hmin, make the thin of its cell
Muralytic, beneficiating ingredient are fully dissolved out, by enzyme-deactivating；
(3) sorghum is pulled out from water, drains excessive moisture, water proof and steamed, be naturally cooling to 40 DEG C, add Rosa roxburghii pulp
Slurry, is transferred in fermentation tank, adds distiller's yeast, stirs, 28-32 DEG C of initial fermentation 10d, wherein sugar is fully turned
Change；
(4) after the completion of initial fermentation, 26-30 DEG C of secondary fermentation 47d；
(6) distilled after secondary fermentation terminates, by head, in, three sections of tail distill obtained wine liquid separate collection, in only taking
Section wine liquid, obtains Rosa roxburghii white wine.
Subjective appreciation is carried out to the wine liquid obtained by embodiment 1-7
Contrast understands that the Rosa roxburghii white wine for obtaining roxburgh rose leaf, roxburgh rose root, fruit of Grossularia burejensis Berger and grain co-fermentation carries vegetation
Delicate fragrance, and it is better than the Rosa roxburghii white wine obtained using only fruit of Grossularia burejensis Berger and grain co-fermentation in terms of mouthfeel.
Clinical test arranges：
Choosing 80 has dizziness headache caused by hot summer weather, lassitude and weak, nausea and vomiting, no appetite, poor appetite, dysphoria with smothery sensation, abdomen
The volunteer of the symptoms such as swollen stomachache, is divided into 8 groups, daily in, embodiment 1-7, comparative example 1 gained are drunk after dinner respectively
Rosa roxburghii white wine 20ml, 2 times a day, until symptom disappearance, record paresthesia alleviateding time and symptom extinction time (strengthened with appetite,
The state of mind improvement time is paresthesia alleviateding time；Using symptomatology extinction time as symptom extinction time).
| Average symptom remission time (d) | Average symptom extinction time (d) | |
| 1 group of embodiment | 1.5 | 3.2 |
| 2 groups of embodiment | 2.2 | 3.8 |
| 3 groups of embodiment | 2.4 | 3.4 |
| 4 groups of embodiment | 3.5 | 6.5 |
| 5 groups of embodiment | 1.0 | 1.8 |
| 6 groups of embodiment | 1.2 | 2.4 |
| 7 groups of embodiment | 1.0 | 2.0 |
| 1 group of comparative example | 4.6 | 8.5 |
Contrast understands that the Rosa roxburghii that the present invention is obtained using roxburgh rose leaf, roxburgh rose root, fruit of Grossularia burejensis Berger and grain co-fermentation is white
Wine, eliminating the diseases such as dizziness headache caused by hot summer weather, lassitude and weak, nausea and vomiting, no appetite, poor appetite, dysphoria with smothery sensation, abdominal distension stomachache
The Rosa roxburghii white wine obtained in terms of shape than fruit of Grossularia burejensis Berger and grain co-fermentation is used only has significant advantage.
Finally it is pointed out that above example is only the more representational example of the present invention.Obviously, technology of the invention
Scheme is not limited to above-described embodiment, can also there is many deformations.One of ordinary skill in the art can be from disclosed by the invention
All deformations that content is directly exported or associated, are considered as protection scope of the present invention.
Claims (10)
1. a kind of Rosa roxburghii white wine, it is characterised in that be prepared by following raw materials in part by weight：Roxburgh rose leaf 24-28 parts, roxburgh rose root
12-20 parts, fruit of Grossularia burejensis Berger 35-40 parts, grain 160-200 parts, distiller's yeast 1-2 parts, water 140-160 parts.
2. Rosa roxburghii white wine according to claim 1, it is characterised in that the roxburgh rose leaf, be fresh roxburgh rose leaf.
3. Rosa roxburghii white wine according to claim 1, it is characterised in that the roxburgh rose leaf, be to dry roxburgh rose leaf, after grinding
Obtain roxburgh rose leaf powder.
4. Rosa roxburghii white wine according to claim 1, it is characterised in that the grain is any one in sorghum, corn.
5. prepare the preparation method of Rosa roxburghii white wine any one of claim 1-4, it is characterised in that comprise the following steps：
(1) raw material is weighed in proportion, grain is cleaned and dried, is mixed with water, soaks 30-34h；
(2) by the water of the weight such as roxburgh rose leaf, roxburgh rose root addition, slurry is ground into, adds 0.8-1.2% cellulase, 0.6-
0.9% pectase, 38-45 DEG C of enzymolysis 2-4h, by enzyme-deactivating；
(3) fruit of Grossularia burejensis Berger is splitted to the Rosa roxburghii seed for removing the inside, pulp mucus is cleaned, pulp is broken into slurry, adds thorn thereto
The operatic circle slurry weight 0.04-0.06% pectase, 0.01-0.02% cellulase, 43-47 DEG C of enzymolysis 0.5-1hmin, by enzyme
Inactivation；
(4) grain is pulled out from water, drains excessive moisture, water proof and steamed, be naturally cooling to 38-42 DEG C, add Rosa roxburghii pulp
Slurry, is transferred in fermentation tank, adds distiller's yeast, stirs, 28-32 DEG C of initial fermentation 7-14d；
(5) after the completion of initial fermentation, roxburgh rose leaf, the mixing slurry of roxburgh rose root, 26-30 DEG C of secondary fermentation 45- are added into fermentate
50d；
(6) distilled after secondary fermentation terminates, by head, in, three sections of tail distill obtained wine liquid separate collection, only take stage casing wine
Liquid, obtain Rosa roxburghii white wine.
6. the preparation method of Rosa roxburghii white wine according to claim 5, it is characterised in that the step (2), is by Rosa roxburghii
In 95% edible ethanols of weight such as leaf, roxburgh rose root addition, 40-50 DEG C of refluxing extraction 1.5-2h.
7. the preparation method of Rosa roxburghii white wine according to claim 5, it is characterised in that the step (3), be by Rosa roxburghii seed
Rear 50-65 DEG C of baking 0.5-1.5h is dried, is pulverized, is mixed with Rosa roxburghii parchment, add enzyme.
8. the preparation method of Rosa roxburghii white wine according to claim 5, it is characterised in that the distillation, be to fermentation ends
Its weight 10-15% roxburgh rose flower is added in product afterwards, is then distilled jointly.
9. the preparation method of Rosa roxburghii white wine according to claim 5, it is characterised in that also including step (7), Rosa roxburghii is white
Wine carries out ageing.
10. the preparation method of Rosa roxburghii white wine according to claim 8, it is characterised in that the ageing, be by Rosa roxburghii white wine
Ageing 3-5 months in terrine.
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| CN108441389A (en) * | 2018-04-13 | 2018-08-24 | 贵州果源浆酒业有限公司 | A kind of preparation method of thorn pear wine |
| CN109055147A (en) * | 2018-08-28 | 2018-12-21 | 贵州宏财聚农投资有限责任公司 | A kind of thorn pear wine and preparation method thereof |
| CN110317698A (en) * | 2019-07-23 | 2019-10-11 | 长顺丹索亚刺梨庄园有限公司 | A kind of production method of Rosa roxburghii Tratt white wine |
| CN112538406A (en) * | 2020-12-10 | 2021-03-23 | 厦门至上醇供应链管理有限公司 | Formula and preparation process of roxburgh rose fruit white spirit |
| CN114317175A (en) * | 2022-01-07 | 2022-04-12 | 贵州省仁怀市皇浆酒业有限公司 | Making method of Maotai-flavor roxburgh rose wine |
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| CN106520452A (en) * | 2016-12-27 | 2017-03-22 | 苏州祥林生物科技有限公司 | Health-maintaining alcoholic drink mixed with fruit juice containing momordica grosvenori swingle and roxburgh rose and preparation method of health-maintaining alcoholic drink mixed with fruit juice |
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| CN110317698A (en) * | 2019-07-23 | 2019-10-11 | 长顺丹索亚刺梨庄园有限公司 | A kind of production method of Rosa roxburghii Tratt white wine |
| CN112538406A (en) * | 2020-12-10 | 2021-03-23 | 厦门至上醇供应链管理有限公司 | Formula and preparation process of roxburgh rose fruit white spirit |
| CN114317175A (en) * | 2022-01-07 | 2022-04-12 | 贵州省仁怀市皇浆酒业有限公司 | Making method of Maotai-flavor roxburgh rose wine |
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