CN112126557A - Preparation method of roxburgh rose raw stock wine - Google Patents
Preparation method of roxburgh rose raw stock wine Download PDFInfo
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- CN112126557A CN112126557A CN202011019257.3A CN202011019257A CN112126557A CN 112126557 A CN112126557 A CN 112126557A CN 202011019257 A CN202011019257 A CN 202011019257A CN 112126557 A CN112126557 A CN 112126557A
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- 235000014101 wine Nutrition 0.000 title claims abstract description 36
- 241000220317 Rosa Species 0.000 title claims abstract description 32
- 238000002360 preparation method Methods 0.000 title claims abstract description 14
- 238000000855 fermentation Methods 0.000 claims abstract description 53
- 230000004151 fermentation Effects 0.000 claims abstract description 53
- 239000000203 mixture Substances 0.000 claims abstract description 24
- 240000004808 Saccharomyces cerevisiae Species 0.000 claims abstract description 12
- 235000021551 crystal sugar Nutrition 0.000 claims abstract description 12
- 238000001914 filtration Methods 0.000 claims abstract description 11
- 238000003756 stirring Methods 0.000 claims abstract description 11
- 240000002547 Rosa roxburghii Species 0.000 claims abstract description 10
- 235000000640 Rosa roxburghii Nutrition 0.000 claims abstract description 10
- 239000000706 filtrate Substances 0.000 claims abstract description 6
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims abstract description 6
- 239000000463 material Substances 0.000 claims abstract description 6
- 239000000047 product Substances 0.000 claims abstract description 6
- 239000006228 supernatant Substances 0.000 claims abstract description 6
- 239000000725 suspension Substances 0.000 claims abstract description 6
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 6
- 238000000034 method Methods 0.000 claims description 8
- 235000013399 edible fruits Nutrition 0.000 claims description 6
- 238000004140 cleaning Methods 0.000 claims description 5
- 239000000428 dust Substances 0.000 claims description 5
- 230000001954 sterilising effect Effects 0.000 claims description 5
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 abstract description 10
- ZZZCUOFIHGPKAK-UHFFFAOYSA-N D-erythro-ascorbic acid Natural products OCC1OC(=O)C(O)=C1O ZZZCUOFIHGPKAK-UHFFFAOYSA-N 0.000 abstract description 5
- 229930003268 Vitamin C Natural products 0.000 abstract description 5
- 235000019154 vitamin C Nutrition 0.000 abstract description 5
- 239000011718 vitamin C Substances 0.000 abstract description 5
- 150000001413 amino acids Chemical class 0.000 abstract description 4
- 239000000796 flavoring agent Substances 0.000 abstract description 3
- 235000019634 flavors Nutrition 0.000 abstract description 3
- 235000015097 nutrients Nutrition 0.000 abstract description 3
- 239000000126 substance Substances 0.000 abstract description 3
- 238000007789 sealing Methods 0.000 abstract 2
- 235000016709 nutrition Nutrition 0.000 description 8
- 230000035764 nutrition Effects 0.000 description 7
- XUMBMVFBXHLACL-UHFFFAOYSA-N Melanin Chemical compound O=C1C(=O)C(C2=CNC3=C(C(C(=O)C4=C32)=O)C)=C2C4=CNC2=C1C XUMBMVFBXHLACL-UHFFFAOYSA-N 0.000 description 4
- 239000003337 fertilizer Substances 0.000 description 4
- 239000002994 raw material Substances 0.000 description 4
- 210000001519 tissue Anatomy 0.000 description 4
- 235000019990 fruit wine Nutrition 0.000 description 3
- 235000020096 rose wine Nutrition 0.000 description 3
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 description 2
- HVYWMOMLDIMFJA-DPAQBDIFSA-N cholesterol Chemical compound C1C=C2C[C@@H](O)CC[C@]2(C)[C@@H]2[C@@H]1[C@@H]1CC[C@H]([C@H](C)CCCC(C)C)[C@@]1(C)CC2 HVYWMOMLDIMFJA-DPAQBDIFSA-N 0.000 description 2
- 230000000694 effects Effects 0.000 description 2
- 230000003647 oxidation Effects 0.000 description 2
- 238000007254 oxidation reaction Methods 0.000 description 2
- 230000001737 promoting effect Effects 0.000 description 2
- 210000003491 skin Anatomy 0.000 description 2
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 1
- 206010010774 Constipation Diseases 0.000 description 1
- 206010011224 Cough Diseases 0.000 description 1
- 208000030453 Drug-Related Side Effects and Adverse reaction Diseases 0.000 description 1
- 206010068319 Oropharyngeal pain Diseases 0.000 description 1
- 201000007100 Pharyngitis Diseases 0.000 description 1
- 241000700605 Viruses Species 0.000 description 1
- 206010047623 Vitamin C deficiency Diseases 0.000 description 1
- 238000010521 absorption reaction Methods 0.000 description 1
- 208000006673 asthma Diseases 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 235000013361 beverage Nutrition 0.000 description 1
- 210000000988 bone and bone Anatomy 0.000 description 1
- 229910052791 calcium Inorganic materials 0.000 description 1
- 239000011575 calcium Substances 0.000 description 1
- 230000037319 collagen production Effects 0.000 description 1
- 210000002808 connective tissue Anatomy 0.000 description 1
- 210000004207 dermis Anatomy 0.000 description 1
- 201000010099 disease Diseases 0.000 description 1
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 description 1
- 235000011869 dried fruits Nutrition 0.000 description 1
- 230000002708 enhancing effect Effects 0.000 description 1
- 238000003912 environmental pollution Methods 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 235000015203 fruit juice Nutrition 0.000 description 1
- 230000036039 immunity Effects 0.000 description 1
- 229910052742 iron Inorganic materials 0.000 description 1
- 235000015094 jam Nutrition 0.000 description 1
- 230000004130 lipolysis Effects 0.000 description 1
- 239000007788 liquid Substances 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 230000004060 metabolic process Effects 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 210000003205 muscle Anatomy 0.000 description 1
- 231100000614 poison Toxicity 0.000 description 1
- 239000002244 precipitate Substances 0.000 description 1
- 208000010233 scurvy Diseases 0.000 description 1
- 239000000779 smoke Substances 0.000 description 1
- 238000010025 steaming Methods 0.000 description 1
- 238000005728 strengthening Methods 0.000 description 1
- 238000006467 substitution reaction Methods 0.000 description 1
- 210000000515 tooth Anatomy 0.000 description 1
- 239000003440 toxic substance Substances 0.000 description 1
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
- C12G3/024—Preparation of other alcoholic beverages by fermentation of fruits other than botanical genus Vitis
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- 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)
- Distillation Of Fermentation Liquor, Processing Of Alcohols, Vinegar And Beer (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
Abstract
The invention discloses a preparation method of roxburgh rose raw stock wine, which comprises the following steps: (1) preparing materials; (2) juicing; (3) primary fermentation: naturally clarifying the roxburgh rose juice, naturally introducing the supernatant into a No. 1 fermentation tank, adding crystal sugar accounting for 10-13% of the total mass of the solution and active dry yeast accounting for 3-5% of the total mass of the solution, sealing and fermenting, pouring the filter residue and the clarified suspension into a No. 2 fermentation tank, uniformly stirring to obtain a mixture, adding crystal sugar accounting for 20-25% of the total mass of the mixture, active dry yeast accounting for 2-4% of the total mass of the mixture and water accounting for 100-150% of the total mass of the mixture, and sealing and fermenting; (4) and (3) secondary fermentation: and (3) filtering the product fermented in the fermentation tank No. 2, and pouring the filtrate into the fermentation tank No. 1 for secondary fermentation. The rosa roxburghii raw stock wine prepared by the invention can fully reserve nutrient substances such as vitamin C, amino acid, SOD and the like in rosa roxburghii, has pure taste and unique flavor, is scientific and easy to prepare, has strong operability, and is clear and transparent.
Description
Technical Field
The invention belongs to the technical field of fruit wine brewing, and particularly relates to a preparation method of roxburgh rose raw pulp wine.
Background
Fructus Rosae Normalis, named "the king of vitamin C", has the effects of resisting oxidation and removing toxic substances, is helpful for reducing the damage of smoke, wine, drug side effects and environmental pollution to human body, has obvious lead-removing effect, increases immunity, resists viruses, prevents diseases, is also helpful for consolidating connective tissues, strengthening skin, bones, teeth and muscles, can also lighten melanin, promotes the discharge of melanin, and can also improve color spots, darkness and oxidation resistance, so that the skin is white and delicate. Promoting collagen production, enhancing elasticity and tension of skin dermis, participating in cholesterol metabolism, and helping lipolysis. Promoting the absorption of iron and calcium; relieving cough, relieving sore throat and relieving asthma; preventing scurvy; preventing or relieving constipation. At present, the roxburgh rose can be processed into fruit juice, fruit wine, beverage, preserved fruit, jam, dried fruit and the like besides fresh food, and has high nutritional value and medical health care function. The prior art mainly comprises the following three representative methods for preparing the rosa roxburghii tratt fruit wine: firstly, juicing fresh roxburgh rose, and finally preparing roxburgh rose wine by adopting a liquid fermentation method; secondly, steaming the roxburgh rose and fermenting again; thirdly, the roxburgh rose is soaked in the wine to form the rosa roxburghii wine. The three prior typical roxburgh rose wine preparation methods can prepare roxburgh rose wine, but the nutrition loss is serious, particularly the contents of vitamin C, amino acid and SOD are relatively low, the stability is poor, and the precipitate is easy to generate. Therefore, there is an urgent need for improvement of the existing production methods.
Disclosure of Invention
In order to solve the problems, the invention aims to provide a preparation method of roxburgh rose raw pulp wine.
A preparation method of fructus Rosae Normalis original pulp wine comprises the following steps:
(1) preparing materials: removing fruit base, seed and part of tissue with long seed from fresh fructus Rosae Normalis, cleaning, removing dust and sterilizing;
(2) juicing: crushing the roxburgh rose in the step (1), juicing, filtering and keeping filter residues for later use;
(3) primary fermentation: naturally clarifying the roxburgh rose juice, naturally introducing the supernatant into a No. 1 fermentation tank, adding crystal sugar accounting for 10-13% of the total mass of the solution and active dry yeast accounting for 3-5% of the total mass of the solution, fermenting for 15-25 days in a sealed manner, pouring the filter residue and the clarified suspension into a No. 2 fermentation tank, uniformly stirring to obtain a mixture, adding crystal sugar accounting for 20-25% of the total mass of the mixture, active dry yeast accounting for 2-4% of the total mass of the mixture and water accounting for 100-150% of the total mass of the mixture, and fermenting for 15-25 days in a sealed manner;
(4) and (3) secondary fermentation: filtering the fermented product in the fermentation tank No. 2, pouring the filtrate into the fermentation tank No. 1, stirring uniformly, performing secondary fermentation, fermenting for 7-10 days to form a primary pulp wine, and using the filter residue as a raw material of the fertilizer.
In order to ensure the nutrition and the taste of the original pulp wine, the fresh roxburgh rose is fresh wild roxburgh rose.
In order to ensure the quality of the original pulp wine, the temperature of the primary fermentation in the step (3) is 25-28 ℃.
Further, the temperature of the secondary fermentation in the step (4) is 22-25 ℃.
Compared with the prior art, the preparation method of the roxburgh rose raw stock wine has the beneficial effects that: the rosa roxburghii raw stock wine prepared by the invention can fully reserve nutrient substances such as vitamin C, amino acid, SOD and the like in rosa roxburghii, has good stability, rich nutrition, pure taste and unique flavor, the preparation method is scientific and easy, the operability is strong, and the produced raw stock wine is clear and transparent.
Detailed Description
The principles and features of this invention are described below in conjunction with examples, which are set forth to illustrate, but are not to be construed to limit the scope of the invention.
Example 1
A preparation method of fructus Rosae Normalis original pulp wine comprises the following steps:
(1) preparing materials: removing fruit base, seed and part of tissue with long seed from fresh fructus Rosae Normalis, cleaning, removing dust and sterilizing;
(2) juicing: crushing the roxburgh rose in the step (1), juicing, filtering and keeping filter residues for later use;
(3) primary fermentation: naturally clarifying the roxburgh rose juice, naturally introducing the supernatant into a No. 1 fermentation tank, adding crystal sugar accounting for 10% of the total mass of the solution and active dry yeast accounting for 3% of the total mass of the solution, fermenting for 15 days in a sealed manner, pouring the filter residue and the clarified suspension into a No. 2 fermentation tank, uniformly stirring to obtain a mixture, adding crystal sugar accounting for 20% of the total mass of the mixture, active dry yeast accounting for 2% of the total mass of the mixture and water accounting for 100% of the total mass of the mixture, and fermenting for 15 days in a sealed manner;
(4) and (3) secondary fermentation: and (3) filtering the fermented product in the fermentation tank No. 2, pouring the filtrate into the fermentation tank No. 1, uniformly stirring, carrying out secondary fermentation for 7 days to form raw pulp wine, and using the filter residue as a raw material of the fertilizer.
In order to ensure the nutrition and the taste of the original pulp wine, the fresh roxburgh rose is fresh wild roxburgh rose.
In order to ensure the quality of the original pulp wine, the temperature of the primary fermentation in the step (3) is 25 ℃.
Further, the temperature of the secondary fermentation in the step (4) is 22 ℃.
Example 2
A preparation method of fructus Rosae Normalis original pulp wine comprises the following steps:
(1) preparing materials: removing fruit base, seed and part of tissue with long seed from fresh fructus Rosae Normalis, cleaning, removing dust and sterilizing;
(2) juicing: crushing the roxburgh rose in the step (1), juicing, filtering and keeping filter residues for later use;
(3) primary fermentation: naturally clarifying the roxburgh rose juice, naturally introducing the supernatant into a No. 1 fermentation tank, adding crystal sugar accounting for 12% of the total mass of the solution and active dry yeast accounting for 4% of the total mass of the solution, fermenting for 20 days in a sealed manner, pouring the filter residue and the clarified suspension into a No. 2 fermentation tank, uniformly stirring to obtain a mixture, adding crystal sugar accounting for 22% of the total mass of the mixture, active dry yeast accounting for 3% of the total mass of the mixture and water accounting for 120% of the total mass of the mixture, and fermenting for 20 days in a sealed manner;
(4) and (3) secondary fermentation: and (3) filtering the fermented product in the fermentation tank No. 2, pouring the filtrate into the fermentation tank No. 1, uniformly stirring, carrying out secondary fermentation for 8 days to form raw pulp wine, and using the filter residue as a raw material of the fertilizer.
In order to ensure the nutrition and the taste of the original pulp wine, the fresh roxburgh rose is fresh wild roxburgh rose.
In order to ensure the quality of the original pulp wine, the temperature of the primary fermentation in the step (3) is 26 ℃.
Further, the temperature of the secondary fermentation in the step (4) is 23 ℃.
Example 3
A preparation method of fructus Rosae Normalis original pulp wine comprises the following steps:
(1) preparing materials: removing fruit base, seed and part of tissue with long seed from fresh fructus Rosae Normalis, cleaning, removing dust and sterilizing;
(2) juicing: crushing the roxburgh rose in the step (1), juicing, filtering and keeping filter residues for later use;
(3) primary fermentation: naturally clarifying the roxburgh rose juice, naturally introducing the supernatant into a No. 1 fermentation tank, adding crystal sugar accounting for 13% of the total mass of the solution and active dry yeast accounting for 5% of the total mass of the solution, fermenting for 25 days in a sealed manner, pouring the filter residue and the clarified suspension into a No. 2 fermentation tank, uniformly stirring to obtain a mixture, adding crystal sugar accounting for 25% of the total mass of the mixture, active dry yeast accounting for 4% of the total mass of the mixture and water accounting for 150% of the total mass of the mixture, and fermenting for 25 days in a sealed manner;
(4) and (3) secondary fermentation: and (3) filtering the fermented product in the fermentation tank No. 2, pouring the filtrate into the fermentation tank No. 1, uniformly stirring, carrying out secondary fermentation for 10 days to form raw pulp wine, and using the filter residue as a raw material of the fertilizer.
In order to ensure the nutrition and the taste of the original pulp wine, the fresh roxburgh rose is fresh wild roxburgh rose.
In order to ensure the quality of the original pulp wine, the temperature of the primary fermentation in the step (3) is 28 ℃.
Further, the temperature of the secondary fermentation in the step (4) is 25 ℃.
The rosa roxburghii raw stock wine prepared by the invention can fully reserve nutrient substances such as vitamin C, amino acid, SOD and the like in rosa roxburghii, has good stability, rich nutrition, pure taste and unique flavor, the preparation method is scientific and easy, the operability is strong, and the produced raw stock wine is clear and transparent.
The scope of the present invention is not limited to the technical solutions disclosed in the embodiments, and any modifications, equivalent substitutions, improvements, etc. made to the above embodiments according to the technical spirit of the present invention fall within the scope of the present invention.
Claims (4)
1. A preparation method of roxburgh rose raw stock wine is characterized by comprising the following steps: the method comprises the following steps:
(1) preparing materials: removing fruit base, seed and part of tissue with long seed from fresh fructus Rosae Normalis, cleaning, removing dust and sterilizing;
(2) juicing: crushing the roxburgh rose in the step (1), juicing, filtering and keeping filter residues for later use;
(3) primary fermentation: naturally clarifying the roxburgh rose juice, naturally introducing the supernatant into a No. 1 fermentation tank, adding crystal sugar accounting for 10-13% of the total mass of the solution and active dry yeast accounting for 3-5% of the total mass of the solution, fermenting for 15-25 days in a sealed manner, pouring the filter residue and the clarified suspension into a No. 2 fermentation tank, uniformly stirring to obtain a mixture, adding crystal sugar accounting for 20-25% of the total mass of the mixture, active dry yeast accounting for 2-4% of the total mass of the mixture and water accounting for 100-150% of the total mass of the mixture, and fermenting for 15-25 days in a sealed manner;
(4) and (3) secondary fermentation: filtering the product fermented in the fermentation tank No. 2, pouring the filtrate into the fermentation tank No. 1, stirring, performing secondary fermentation, and fermenting for 7-10 days to obtain the original pulp wine.
2. The method of preparing the Rosa roxburghii puree wine of claim 1, wherein the method comprises the following steps: the fresh roxburgh rose is fresh wild roxburgh rose.
3. The method of preparing the Rosa roxburghii puree wine of claim 1, wherein the method comprises the following steps: the temperature of the primary fermentation in the step (3) is 25-28 ℃.
4. The method for preparing fructus Rosae Normalis pulp wine according to claim 1, wherein the wine comprises: the temperature of the secondary fermentation in the step (4) is 22-25 ℃.
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202011019257.3A CN112126557A (en) | 2020-09-25 | 2020-09-25 | Preparation method of roxburgh rose raw stock wine |
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| Application Number | Priority Date | Filing Date | Title |
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| CN202011019257.3A CN112126557A (en) | 2020-09-25 | 2020-09-25 | Preparation method of roxburgh rose raw stock wine |
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| CN112126557A true CN112126557A (en) | 2020-12-25 |
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| CN202011019257.3A Pending CN112126557A (en) | 2020-09-25 | 2020-09-25 | Preparation method of roxburgh rose raw stock wine |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN116103101A (en) * | 2021-11-11 | 2023-05-12 | 中方县申太葡萄酒有限公司 | Preparation method of grape brandy and grape brandy |
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| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101362993A (en) * | 2008-09-24 | 2009-02-11 | 曹林 | Brew method of plasmogen cherry wine |
| CN101602990A (en) * | 2009-01-22 | 2009-12-16 | 李敬龙 | The brewing method of original slurry kirschwasser |
| CN104593190A (en) * | 2014-12-29 | 2015-05-06 | 普定县绿品农业发展有限公司 | Preparation method of rosa-roxburghii wine |
| 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 |
| 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 |
-
2020
- 2020-09-25 CN CN202011019257.3A patent/CN112126557A/en active Pending
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101362993A (en) * | 2008-09-24 | 2009-02-11 | 曹林 | Brew method of plasmogen cherry wine |
| CN101602990A (en) * | 2009-01-22 | 2009-12-16 | 李敬龙 | The brewing method of original slurry kirschwasser |
| CN104593190A (en) * | 2014-12-29 | 2015-05-06 | 普定县绿品农业发展有限公司 | Preparation method of rosa-roxburghii wine |
| 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 |
| 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 |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN116103101A (en) * | 2021-11-11 | 2023-05-12 | 中方县申太葡萄酒有限公司 | Preparation method of grape brandy and grape brandy |
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Application publication date: 20201225 |