CN102604784A

CN102604784A - Preparation method of Rosa laevigata fruit brandywine

Info

Publication number: CN102604784A
Application number: CN2012100954909A
Authority: CN
Inventors: 贺红早; 孙超; 任春光; 向准; 王莹
Original assignee: Guizhou Institute of Biology
Current assignee: Guizhou Institute of Biology
Priority date: 2012-04-01
Filing date: 2012-04-01
Publication date: 2012-07-25
Anticipated expiration: 2032-04-01
Also published as: CN102604784B

Abstract

The invention discloses a preparation method of Rosa laevigata fruit brandywine, and the method comprises the steps of freezing and juicing, performing hydrolysis and impregnation, performing strain activation, sterilizing, regulating components, fermenting, distilling, aging, filtering, bottling and the like. Compared with the prior art, the unique flavor substances of the Rosa laevigata fruit of the brandywine provided by the invention are kept as many as possible, the alcohol degree is increased, and the fermentation period is shortened; and the fermented brandywine is natural, eyepleasing, clear, glossy in the colour and luster, and mellow and refreshing, and has harmonious flavor and unique flavor of the Rosa laevigata fruit.

Description

A kind of making method of Fruit of Cherokee Rose cognac

Technical field

The present invention relates to the cognac manufacture technology field, particularly relate to a kind of making method of Fruit of Cherokee Rose cognac.

Background technology

Fruit of Cherokee Rose ( Rosa laevigataMichx.) be the mature fruit of rosaceous plant Fruit of Cherokee Rose, have another name called honeybee sugar bowl, betel nut, golden tall bottle with spout etc.Fruit of Cherokee Rose is evergreen climing property shrub, does not have hair; Sprig except that hook-shaped prickle is arranged, close living spinelet.Leaflet 3, minority 5, ellipticity is avette or to drape over one's shoulders needle-like avette, long 2～7cm, wide 1.5～4.5cm, there is serrulation at the edge, the two sides does not have hair, the back side along in arteries and veins spinelet is arranged; Petiole, rachis have little prickle or spinelet; Stipule is linear, separates with petiole, and is caducous.Hua Dan gives birth to side shoot top, white, diameter 5～9cm; The close living spinelet of anthocaulus and calyx tube outside.Subsphaeroidal or the obovoid of rose-hip, long 2～4cm has spinelet, and the top has long and outer anti-persistent calyx sheet.May at florescence, really 9～October of phase.

The Fruit of Cherokee Rose fruit contains Hydrocerol A, oxysuccinic acid, tannin, resin, vitamins C, contains saponin 17.12%; Other contains rich saccharide, reducing sugar 60% (fructose 33%) is wherein arranged, sucrose 1.9% and amount of starch.Inducing astrigency, controlling nocturnal emission with astringent drugs, antidiarrheal.Be applicable to involuntary emission, seminal emission, the enuresis, frequent micturition, insufficiency of the spleen rushing down for a long time and diseases such as the women is with down, uterine prolapse.

The main employing added edible ethanol, fruit drink and (more than the 90 ℃) sterilization of conventional heat in the tradition Fructus Fructus Rosae Laevigatae liquor method for making, has a strong impact on finished product mouthfeel and fragrance; Because the loss of the natural fragrance of Fruit of Cherokee Rose in the production process, the disappearance that has caused Fruit of Cherokee Rose fruit wine peculiar fragrance be discord, problem such as the selling point local flavor is outstanding has hindered the development of wine of fruit of Cherokee rose to a certain extent.

Summary of the invention

Technical problem to be solved by this invention is that to overcome in the existing Fruit of Cherokee Rose fruit wine production process fermentation period long, and the product alcoholic strength is on the low side, the loss of the natural fragrance of Fruit of Cherokee Rose characteristic and being discord; Defectives such as the selling point local flavor is outstanding provide a kind of making method of Fruit of Cherokee Rose cognac, preserve the exclusive flavour substances of Fruit of Cherokee Rose as much as possible; Improve alcoholic strength; Shorten fermentation period, natural, pleasing, the clarification, glossy of this fermentation cognac color and luster, pure and mild tasty and refreshing; Flavor coordination has the peculiar flavour of Fruit of Cherokee Rose.

In order to solve the problems of the technologies described above, the present invention adopts following technical scheme:

The preparation method of Fruit of Cherokee Rose cognac of the present invention comprises the steps:

(1) freezing with squeeze the juice: will choose and be positioned over after refrigerator and cooled freezes 12～18d through the Fruit of Cherokee Rose of cleaning, and in room temperature or cold water, thaw, and get juice with the juicer fragmentation, fruit juice is subsequent use through filtering;

(2) enzymolysis dipping: Fruit of Cherokee Rose juice is poured in the small-sized temperature control impregnating autoclave, added the good EX polygalacturonase 50～70mg/L of activation, circulation stirs, and under 18～22 ℃ of temperature, floods 15～20 h;

(3) actication of culture: active Dell have the spore torula ( Torulaspora debrueckii) with the ratio of white sugar be 1:1, with 10 times of warm boiling water that contain sucrose amount (white sugar) 5% at 35～38 ℃ of following activation 30min;

(4) sterilization: adopting frequency is 2450MHz microwave sterilization 2～3min under 15～20 ℃ of temperature.

(5) composition adjustment: using its pol of white sugar adjustment is 20～25%; With Hydrocerol A and zero(ppm) water adjustment its acidity to 0.3～0.6 g/L;

(6) fermentation: inoculation activatory Dell has spore torula 0.3～0.5% to be placed on 18～22 ℃ of bottom fermentation 12～15d.

(7) distillation: the former wine that will ferment mixes, and former wine is distilled, be distilled to former wine volume 50% till, remain former wine and deposit redistillation in addition, distill repeatedly to alcoholic strength reaches till 38%～44% (V/V);

(8) ageing: the wine liquid after will distilling is heated to 40～50 ℃, keeps 20～30d;

(9) filter and bottling: the wine liquid after the ageing is allocated, deposited 7～10d, filter the back bottling, promptly get the Fruit of Cherokee Rose cognac.

Compared with prior art, the present invention adopt frequency be the 2450MHz microwave under 15～20 ℃ of temperature sterilization 2～3min (traditional method adopts 95～100 ℃ of heat kill bacterium 15～20min, sterilization thoroughly and destroy the natural fragrance of Fruit of Cherokee Rose); So not only can kill assorted bacterium, keep the natural fragrance of Fruit of Cherokee Rose, all right passive oxidation enzyme; For fermentation is prepared, make the Fruit of Cherokee Rose cognac with this making method, can not only preserve the exclusive flavour substances of Fruit of Cherokee Rose as far as possible; Improve alcoholic strength, shorten fermentation period, and can also make natural, pleasing, the clarification, glossy of this fermentation cognac color and luster; Pure and mild tasty and refreshing, flavor coordination has the peculiar flavour of Fruit of Cherokee Rose.The making method of patent of the present invention can realize mass-producing, the industrialization production of Fruit of Cherokee Rose cognac.Adopt Dell to have the spore torula to do fermented yeast in addition among the present invention, sugar fermentation is reduced to below 2～3g/L the residual sugar amount to greatest extent.

Embodiment

Embodiment 1:

(1) selecting of Fruit of Cherokee Rose: when 10～November, fruit maturation reddened, gather, remove decayed fruit, sick wormed fruit.

(2) freezing with squeeze the juice: will choose and be positioned over after refrigerator and cooled freezes 12～18 d through the Fruit of Cherokee Rose of cleaning, and in room temperature or cold water, thaw, and get juice with the juicer fragmentation, fruit juice is subsequent use through filtering;

(3) enzymolysis dipping: Fruit of Cherokee Rose juice is poured in the small-sized temperature control impregnating autoclave, added the good EX polygalacturonase 50～70mg/L of activation, circulation stirs, and under 18～22 ℃ of temperature, floods 15～20 h;

(4) actication of culture: active Dell have the spore torula ( Torulaspora debrueckii) with the ratio of white sugar be 1:1, with 10 times of warm boiling water that contain sucrose amount (white sugar) 5% at 35～38 ℃ of following activation 30min;

(5) sterilization: adopting frequency is 2450MHz microwave sterilization 2～3min under 15～20 ℃ of temperature.

(6) composition adjustment: using its pol of white sugar adjustment is 20～25%; With Hydrocerol A and zero(ppm) water adjustment its acidity to 0.3～0.6 g/L;

(7) fermentation: inoculation activatory Dell has spore torula 0.3～0.5% to be placed on 18～22 ℃ of bottom fermentation 12～15d.

(8) distillation: the former wine that will ferment mixes, and former wine is distilled, be distilled to former wine volume 50% till, remain former wine and deposit redistillation in addition, distill repeatedly to alcoholic strength reaches till 38%～44% (V/V);

(9) ageing: the wine liquid after will distilling is heated to 40～50 ℃, keeps 20～30d;

(10) filter and bottling: the wine liquid after the ageing is allocated, deposited 7～10d, filter the back bottling, promptly get the Fruit of Cherokee Rose cognac.

Claims

1. the making method of a Fruit of Cherokee Rose cognac is characterized in that comprising the steps:

(3) actication of culture: it is 1:1 that there is the ratio of spore torula and white sugar in active Dell, with 10 times of warm boiling water that contain sucrose amount 5% at 35～38 ℃ of following activation 30min;

(4) sterilization: adopting frequency is 2450MHz microwave sterilization 2～3min under 15～20 ℃ of temperature;

(6) fermentation: inoculation activatory Dell has spore torula 0.3～0.5% to be placed on 18～22 ℃ of bottom fermentation 12～15d;