CN112538406A - Formula and preparation process of roxburgh rose fruit white spirit - Google Patents
Formula and preparation process of roxburgh rose fruit white spirit Download PDFInfo
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- 241000220317 Rosa Species 0.000 title claims abstract description 36
- 238000002360 preparation method Methods 0.000 title claims description 8
- 235000013399 edible fruits Nutrition 0.000 title abstract description 10
- 238000009472 formulation Methods 0.000 title description 2
- 235000014101 wine Nutrition 0.000 claims abstract description 67
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 51
- 235000011684 Sorghum saccharatum Nutrition 0.000 claims abstract description 38
- 240000006394 Sorghum bicolor Species 0.000 claims abstract description 37
- 235000007164 Oryza sativa Nutrition 0.000 claims abstract description 35
- 235000009566 rice Nutrition 0.000 claims abstract description 35
- 235000021307 Triticum Nutrition 0.000 claims abstract description 33
- 240000002547 Rosa roxburghii Species 0.000 claims abstract description 9
- 235000000640 Rosa roxburghii Nutrition 0.000 claims abstract description 9
- 241000209140 Triticum Species 0.000 claims description 32
- 239000002994 raw material Substances 0.000 claims description 26
- 238000009835 boiling Methods 0.000 claims description 16
- 238000010438 heat treatment Methods 0.000 claims description 14
- OKKJLVBELUTLKV-UHFFFAOYSA-N Methanol Chemical compound OC OKKJLVBELUTLKV-UHFFFAOYSA-N 0.000 claims description 12
- 238000004821 distillation Methods 0.000 claims description 12
- 238000004140 cleaning Methods 0.000 claims description 8
- 238000001035 drying Methods 0.000 claims description 8
- 238000000855 fermentation Methods 0.000 claims description 8
- 230000004151 fermentation Effects 0.000 claims description 8
- 238000003756 stirring Methods 0.000 claims description 8
- 239000000463 material Substances 0.000 claims description 7
- 238000002791 soaking Methods 0.000 claims description 5
- 239000000498 cooling water Substances 0.000 claims description 4
- 239000001760 fusel oil Substances 0.000 claims description 4
- 239000004615 ingredient Substances 0.000 claims description 4
- 235000020068 maotai Nutrition 0.000 claims description 4
- 238000002156 mixing Methods 0.000 claims description 4
- 238000000746 purification Methods 0.000 claims description 4
- 238000000034 method Methods 0.000 claims description 3
- 241000209094 Oryza Species 0.000 claims 9
- 240000007594 Oryza sativa Species 0.000 abstract description 26
- 206010028980 Neoplasm Diseases 0.000 abstract description 4
- 244000269722 Thea sinensis Species 0.000 abstract description 4
- 239000000126 substance Substances 0.000 abstract description 4
- 206010010774 Constipation Diseases 0.000 abstract description 3
- 230000035622 drinking Effects 0.000 abstract description 3
- 102000019197 Superoxide Dismutase Human genes 0.000 abstract description 2
- 108010012715 Superoxide dismutase Proteins 0.000 abstract description 2
- 206010000059 abdominal discomfort Diseases 0.000 abstract description 2
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- 239000002537 cosmetic Substances 0.000 abstract description 2
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- 230000002087 whitening effect Effects 0.000 abstract description 2
- 244000098338 Triticum aestivum Species 0.000 abstract 1
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- 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
- 201000010099 disease Diseases 0.000 description 2
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 description 2
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- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 description 1
- 240000005979 Hordeum vulgare Species 0.000 description 1
- 235000007340 Hordeum vulgare Nutrition 0.000 description 1
- 206010020772 Hypertension Diseases 0.000 description 1
- 241000209072 Sorghum Species 0.000 description 1
- 241000700605 Viruses Species 0.000 description 1
- 235000009754 Vitis X bourquina Nutrition 0.000 description 1
- 235000012333 Vitis X labruscana Nutrition 0.000 description 1
- 240000006365 Vitis vinifera Species 0.000 description 1
- 235000014787 Vitis vinifera Nutrition 0.000 description 1
- 240000000038 Ziziphus mauritiana Species 0.000 description 1
- 235000006545 Ziziphus mauritiana Nutrition 0.000 description 1
- 235000008529 Ziziphus vulgaris Nutrition 0.000 description 1
- 239000003963 antioxidant agent Substances 0.000 description 1
- 230000003078 antioxidant effect Effects 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 235000021279 black bean Nutrition 0.000 description 1
- 229920002678 cellulose Polymers 0.000 description 1
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- 208000026106 cerebrovascular disease Diseases 0.000 description 1
- 235000012000 cholesterol Nutrition 0.000 description 1
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- 201000006549 dyspepsia Diseases 0.000 description 1
- 230000002526 effect on cardiovascular system Effects 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 230000002349 favourable effect Effects 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 235000019990 fruit wine Nutrition 0.000 description 1
- 230000000968 intestinal effect Effects 0.000 description 1
- 150000002632 lipids Chemical class 0.000 description 1
- 230000003340 mental effect Effects 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 235000015097 nutrients Nutrition 0.000 description 1
- 230000008855 peristalsis Effects 0.000 description 1
- 230000005855 radiation Effects 0.000 description 1
- 238000006467 substitution reaction Methods 0.000 description 1
- 229940126680 traditional chinese medicines Drugs 0.000 description 1
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- 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
- C12G3/021—Preparation of other alcoholic beverages by fermentation of botanical family Poaceae, e.g. wheat, millet, sorghum, barley, rye, or corn
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- 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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- 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
- C12G3/026—Preparation of other alcoholic beverages by fermentation with health-improving ingredients, e.g. flavonoids, flavones, polyphenols or polysaccharides, added before or during the fermentation stage; with flavouring ingredients added before or during the fermentation stage
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- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12H—PASTEURISATION, STERILISATION, PRESERVATION, PURIFICATION, CLARIFICATION OR AGEING OF ALCOHOLIC BEVERAGES; METHODS FOR ALTERING THE ALCOHOL CONTENT OF FERMENTED SOLUTIONS OR ALCOHOLIC BEVERAGES
- C12H6/00—Methods for increasing the alcohol content of fermented solutions or alcoholic beverages
- C12H6/02—Methods for increasing the alcohol content of fermented solutions or alcoholic beverages by distillation
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Abstract
The Rosa roxburghii wine is prepared from wild Rosa roxburghii 30-50%, high-quality glutinous rice sorghum 30-50%, wheat 10-15%, and spring water 10-20%. The invention has the advantages of 1, cancer prevention and resistance, and three-high reduction; 2. can enhance resistance and prevent pathogenic bacteria from invading; 3. the wild roxburgh rose fruit tea is suitable for girls to drink, and the wild roxburgh rose fruit tea containing good superoxide dismutase is a necessary important substance for skin aging and skin whitening in a plurality of cosmetics; 4. frequent drinking of the roxburgh rose white spirit can avoid constipation and can play a good role in treating stomach discomfort.
Description
Technical Field
The invention relates to the technical field of white spirit, in particular to a formula of roxburgh rose white spirit and a preparation process thereof.
Background
The history of white spirit is long, the brewing methods are various, but grain crops such as barley, sorghum and the like are used as raw materials, plant fruits are used as raw materials for brewing fruit wine such as grape wine, and the brewing method for brewing white spirit by using fruits as raw materials is not available so far. The white spirit alcohol brewed by the prior art is easily unsuitable for human bodies, and various diseases are easily caused when the white spirit is drunk too much.
Disclosure of Invention
Aiming at the defects in the prior art, the invention provides the formula of the roxburgh rose wine and the preparation process thereof, which can enrich the variety of the wine, increase the drinking taste and reduce the harm of the wine to the body.
In order to achieve the aim of the invention, the invention adopts the specific scheme that:
the formula of the roxburgh rose fruit white spirit and the preparation process thereof are as follows in parts by weight: 30-50% of wild roxburgh rose, 30-50% of high-quality glutinous rice sorghum, 10-15% of wheat, 10-20% of spring water and a plurality of clear water.
As an improvement, the weight parts of the raw materials are as follows: 50% of wild roxburgh rose, 30% of high-quality glutinous rice sorghum, 10% of wheat, 10% of spring water and a plurality of clear water.
As an improvement, the weight parts of the raw materials are as follows: 30% of wild roxburgh rose, 50% of high-quality glutinous rice sorghum, 10% of wheat, 10% of spring water and a plurality of clear water.
The preparation method of the roxburgh rose fruit white spirit comprises the following steps:
(1) selecting raw materials: the glutinous rice sorghum is taken from Maotai area of Guizhou, the wild roxburgh rose is taken from water city and study water of Guizhou, the wheat is taken from Kanga well of southern Xinjiang, and the spring water is taken from longevity mountain of Guangxi Bama;
(2) treating the materials: taking wild roxburgh rose, high-quality glutinous rice sorghum, wheat and water for later use according to the weight parts of the raw materials, sequentially soaking the high-quality glutinous rice sorghum, the high-quality wheat and the wild roxburgh rose in the water for 10-30 minutes, stirring for 1-10 minutes, cleaning, drying the glutinous rice sorghum and the high-quality wheat in the sun for 1-2 days after cleaning, turning over the high-quality glutinous rice sorghum and the high-quality wheat once every 4-5 hours, drying in the sun, placing the high-quality glutinous rice sorghum, the high-quality wheat and the wild roxburgh rose in a stirrer, stirring for 30-60 minutes, and taking out;
(3) preparing materials: heating the smashed ingredients in water, controlling the temperature of the water to be 75-95 ℃, heating for 60-80 minutes, and then extinguishing the fire until the temperature of the water reaches 26-30 ℃;
(4) fermentation: putting the water reduced to 26-30 ℃ in the step (3) and the smashed raw materials into a wine cellar, and controlling the temperature to 20-25 ℃ during fermentation;
(5) and (3) distillation: fermenting the raw materials placed into the wine cellar according to the step (4), placing the raw materials for 30-40 days, storing mature wine, inputting the wine into a distillation kettle through a pipeline for distillation and purification, heating the wine by using large steam before slight boiling, heating the wine by using small steam after slight boiling, and keeping slight boiling, so that the content of methanol and fusel oil is low, the wine quality is pure and fine, the temperature of the wine is controlled by adjusting the steam quantity and the cooling water flow, the temperature of the wine is controlled below 35 ℃, heads and tails are cut off, the middle-flow wine is stored separately, the amount of the wine added into the kettle is not over two thirds of the capacity, and the unvaporized wine after boiling is prevented from directly overflowing into finished wine;
(6) and (3) storage: storing the distilled wine in three rounds for 6 months, blending the wine in the three rounds, storing in a special wine jar for 180-fold and bottling after 360 days.
Wild rosa roxburghii contains more nutrient substances, especially contains more antioxidant enzyme substances, can quickly help the body to eliminate fatigue, can quickly resist viruses and radiation, can also prevent the cardiovascular and cerebrovascular diseases, has more obvious effect on preventing the tumor diseases, and can be used for relieving the diseases of some tumor patients.
Glutinous rice sorghum can be used as a medicinal material in traditional Chinese medicines, and young people can promote digestion by eating sorghum. The middle-aged and young people with dyspepsia, weak constitution, high stress, mental stress and other sub-health manifestations can often eat the rice containing sorghum, black beans and Chinese dates. Reducing blood sugar. Sorghum also contains more cellulose, can improve sugar tolerance, reduce cholesterol, promote intestinal peristalsis, prevent constipation, is very favorable for reducing blood sugar, and is a rare healthy coarse food grain for people needing sugar control and blood sugar reduction.
The invention has the beneficial effects that:
the invention has the following functions of soaking the rosa roxburghii tratt in the wine: 1. preventing and resisting cancer, and reducing high blood pressure, high blood sugar and high blood lipid; 2. can enhance resistance and prevent pathogenic bacteria from invading; 3. the wild roxburgh rose fruit tea is suitable for girls to drink, and the wild roxburgh rose fruit tea containing good superoxide dismutase is a necessary important substance for skin aging and skin whitening in a plurality of cosmetics; 4. frequent drinking of the roxburgh rose white spirit can avoid constipation and can play a good role in treating stomach discomfort.
Detailed Description
The present invention is further described below by way of specific examples, but the present invention is not limited to only the following examples. Variations, combinations, or substitutions of the invention, which are within the scope of the invention or the spirit, scope of the invention, will be apparent to those of skill in the art and are within the scope of the invention.
Example one
A formula of a roxburgh rose white spirit and a preparation process thereof are disclosed, wherein 50% of wild roxburgh rose, 30% of high-quality glutinous rice sorghum, 10% of wheat, 10% of spring water and a plurality of clear water.
(1) Selecting raw materials: the glutinous rice sorghum is taken from Maotai area of Guizhou, the wild roxburgh rose is taken from water city and study water of Guizhou, the wheat is taken from Kanga well of southern Xinjiang, and the spring water is taken from longevity mountain of Guangxi Bama;
(2) taking wild roxburgh rose, high-quality glutinous rice sorghum, wheat and water for later use according to the weight parts of the raw materials, sequentially soaking the high-quality glutinous rice sorghum, the high-quality wheat and the wild roxburgh rose in the water for 30 minutes, stirring for 10 minutes, cleaning, drying the glutinous rice sorghum and the high-quality wheat in the sun for 2 days after cleaning, turning over the high-quality glutinous rice sorghum and the high-quality wheat every 5 hours, drying in the sun, placing the high-quality glutinous rice sorghum, the high-quality wheat and the wild roxburgh rose in a stirrer, stirring for 60 minutes, and taking out;
(3) preparing materials: heating the smashed ingredients in water at 95 ℃ for 80 minutes, and then extinguishing the fire until the temperature of the water reaches 30 ℃;
(4) fermentation: putting the water reduced to 30 ℃ in the step (3) and the smashed raw materials into a wine cellar, and controlling the temperature to be 20-25 ℃ during fermentation;
(5) and (3) distillation: fermenting the raw materials placed in the wine cellar according to the step (4) for 40 days, storing mature wine, inputting the wine into a distillation kettle through a pipeline for distillation and purification, heating the wine by using large steam before slight boiling, heating the wine by using small steam after slight boiling, and keeping slight boiling, so that the content of methanol and fusel oil is low, the wine quality is pure and fine, the temperature of the wine is controlled by adjusting the steam quantity and the cooling water flow, the temperature of the wine is controlled to be below 35 ℃, the head and the tail of the wine are removed, the middle-flow wine is stored separately, the amount of the wine added into the kettle is not more than two thirds of the capacity, and the unvaporized wine after boiling is prevented from directly overflowing into finished wine;
(6) and (3) storage: storing the distilled liquor for 6 months, blending the liquor, storing in special wine jar for 180 days, and bottling.
Example two
The wild roxburgh rose wine is prepared from wild roxburgh rose 30%, high-quality glutinous rice and sorghum 50%, wheat 10%, spring water 10% and a certain amount of clear water.
(1) Selecting raw materials: the glutinous rice sorghum is taken from Maotai area of Guizhou, the wild roxburgh rose is taken from water city and study water of Guizhou, the wheat is taken from Kanga well of southern Xinjiang, and the spring water is taken from longevity mountain of Guangxi Bama;
(2) taking wild roxburgh rose, high-quality glutinous rice sorghum, wheat and water for later use according to the weight parts of the raw materials, sequentially soaking the high-quality glutinous rice sorghum, the high-quality wheat and the wild roxburgh rose in the water for 10 minutes, stirring for 1 minute, cleaning, drying the glutinous rice sorghum and the high-quality wheat in the sun for 1 day after cleaning, turning over the high-quality glutinous rice sorghum and the high-quality wheat every 4 hours, drying in the sun, placing the high-quality glutinous rice sorghum, the high-quality wheat and the wild roxburgh rose in a stirrer, stirring for 30 minutes, and taking out;
(3) preparing materials: heating the smashed ingredients in water at 75 ℃ for 60 minutes, and then extinguishing the fire until the temperature of the water reaches 26 ℃;
(4) fermentation: putting the water reduced to 26 degrees and the smashed raw materials into a wine cellar, and controlling the temperature to 20 degrees during fermentation;
(5) and (3) distillation: fermenting the raw materials placed in the wine cellar according to the step (4) for 30 days, storing mature wine, inputting the wine into a distillation kettle through a pipeline for distillation and purification, heating the wine by using large steam before slight boiling, heating the wine by using small steam after slight boiling, and keeping slight boiling, so that the content of methanol and fusel oil is low, the wine quality is pure and fine, the temperature of the wine is controlled by adjusting the steam quantity and the cooling water flow, the temperature of the wine is controlled to be below 35 ℃, the head and the tail of the wine are removed, the middle-flow wine is stored separately, the amount of the wine added into the kettle is not more than two thirds of the capacity, and the unvaporized wine after boiling is prevented from directly overflowing into finished wine;
(6) and (3) storage: storing the distilled liquor for 6 months, blending the liquor, storing in special wine jar for 360 days, and bottling.
The above description is only for the purpose of illustrating the preferred embodiments of the present invention and is not to be construed as limiting the present invention, and any modifications, equivalents and improvements made within the spirit and principle of the present invention should be included in the scope of the present invention.
Claims (4)
1. The formula of the rosa roxburghii white spirit is characterized by comprising the following raw materials in parts by weight: 30-50% of wild roxburgh rose, 30-50% of high-quality glutinous rice sorghum, 10-15% of wheat, 10-20% of spring water and a plurality of clear water.
2. The formula of the Rosa roxburghii Chinese liquor according to claim 1, wherein the weight parts of the raw materials are as follows: 50% of wild roxburgh rose, 30% of high-quality glutinous rice sorghum, 10% of wheat, 10% of spring water and a plurality of clear water.
3. The formula of the Rosa roxburghii Chinese liquor according to claim 1, wherein the weight parts of the raw materials are as follows: 30% of wild roxburgh rose, 50% of high-quality glutinous rice sorghum, 10% of wheat, 10% of spring water and a plurality of clear water.
4. The making process of the rosa roxburghii white spirit according to claim 1, wherein the preparation method of the rosa roxburghii white spirit comprises the following steps:
(1) selecting raw materials: the glutinous rice sorghum is taken from Maotai area of Guizhou, the wild roxburgh rose is taken from water city and study water of Guizhou, the wheat is taken from Kanga well of southern Xinjiang, and the spring water is taken from longevity mountain of Guangxi Bama;
(2) treating the materials: taking wild roxburgh rose, high-quality glutinous rice sorghum, wheat and water for later use according to the weight parts of the raw materials, sequentially soaking the high-quality glutinous rice sorghum, the high-quality wheat and the wild roxburgh rose in the water for 10-30 minutes, stirring for 1-10 minutes, cleaning, drying the glutinous rice sorghum and the high-quality wheat in the sun for 1-2 days after cleaning, turning over the high-quality glutinous rice sorghum and the high-quality wheat once every 4-5 hours, drying in the sun, placing the high-quality glutinous rice sorghum, the high-quality wheat and the wild roxburgh rose in a stirrer, stirring for 30-60 minutes, and taking out;
(3) preparing materials: heating the smashed ingredients in water, controlling the temperature of the water to be 75-95 ℃, heating for 60-80 minutes, and then extinguishing the fire until the temperature of the water reaches 26-30 ℃;
(4) fermentation: putting the water reduced to 26-30 ℃ in the step (3) and the smashed raw materials into a wine cellar, and controlling the temperature to 20-25 ℃ during fermentation;
(5) and (3) distillation: fermenting the raw materials placed into the wine cellar according to the step (4), placing the raw materials for 30-40 days, storing mature wine, inputting the wine into a distillation kettle through a pipeline for distillation and purification, heating the wine by using large steam before slight boiling, heating the wine by using small steam after slight boiling, and keeping slight boiling, so that the content of methanol and fusel oil is low, the wine quality is pure and fine, the temperature of the wine is controlled by adjusting the steam quantity and the cooling water flow, the temperature of the wine is controlled below 35 ℃, heads and tails are cut off, the middle-flow wine is stored separately, the amount of the wine added into the kettle is not over two thirds of the capacity, and the unvaporized wine after boiling is prevented from directly overflowing into finished wine;
(6) and (3) storage: storing the distilled wine in three rounds for 6 months, blending the wine in the three rounds, storing in a special wine jar for 180-fold and bottling after 360 days.
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| Publication number | Priority date | Publication date | Assignee | Title |
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| 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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| CN109694800A (en) * | 2019-01-11 | 2019-04-30 | 贵州天泷集团投资开发有限公司 | A kind of Rosa roxburghii Tratt sorghum wheat wine and preparation method thereof |
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- 2020-12-10 CN CN202011457186.5A patent/CN112538406A/en active Pending
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|---|---|---|---|---|
| CN103255021A (en) * | 2012-10-22 | 2013-08-21 | 唐兵 | Health preserving wine |
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| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| 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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Application publication date: 20210323 |