CN103468516A - Rosa roxburghii wine - Google Patents
Rosa roxburghii wine Download PDFInfo
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- CN103468516A CN103468516A CN2013104499688A CN201310449968A CN103468516A CN 103468516 A CN103468516 A CN 103468516A CN 2013104499688 A CN2013104499688 A CN 2013104499688A CN 201310449968 A CN201310449968 A CN 201310449968A CN 103468516 A CN103468516 A CN 103468516A
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- rosa roxburghii
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Abstract
The invention discloses rosa roxburghii wine. According to the rosa roxburghii wine, rosa roxburghii is cut into pieces, sugar is added to the rosa roxburghii, and the rosa roxburghii and the sugar are mixed evenly for standby application; sticky rice is washed, soaked in water for 2 hours, steamed, and cooled for standby application; rosa roxburghii is cut up, placed in water, boiled for 20-30 minutes, cooled and filtered, dregs are removed, and rosa roxburghii water is obtained for standby application; the rosa roxburghii water and the sticky rice of which the mass ratio is 25-50:75-100 are mixed, stirred evenly and placed in fermentation tanks, active dry yeast which is 0.2% of the total mass is placed in the rosa roxburghii water and the sticky rice, fermentation time is controlled within the range from 5 days to 8 days, and the temperature is controlled within the range from 31 DEG C to 35 DEG C; after fermentation is finished, raw wine is discharged from valves at the bottoms of the fermentation tanks and filtered through a centrifugal machine, dregs are removed, filtrates are added to the rosa roxburghii and soaked for 20-30 days, then filter pressing is performed, filter residues are abandoned, sterilization is performed, and low-temperature filling is performed. The rosa roxburghii wine has a strong faint scent. When people drink an appropriate amount of the rosa roxburghii wine for a long time, the effects of reducing fever, facilitating diuresis, helping digestion, invigorating the stomach, dissipating stasis and removing heat are achieved.
Description
Technical field
The present invention relates to fruit wine, specifically a kind of thorn pear wine.
Background technology
The fruit that Rosa roxburghii is the rosaceous plant rosa roxburghii, have another name called thatch pears, oblonga, is the precious fruit of nutrition of healthcare.Fruit of Grossularia burejensis Berger contains abundant vitamins C, and Han the part of every hectogram fresh fruit, generally containing 2,000 milligrams of vitamins Cs, therefore is referred to as " king of Vc "; 500 to 1,000 milligrams of tannin; Containing acid one to two gram; The general four gram left and right of total reducing sugar amount." Guizhou side's medicine among the people collection " record Rosa roxburghii can " stomach invigorating, help digestion long-pending glutted, and strengthening by means of tonics." but in prior art, thorn pear wine still rests on the self-sufficient stage of home-brew so far.
Summary of the invention
The purpose of this invention is to provide a kind of thorn pear wine, the mouthfeel of this thorn pear wine more alcohol just, is applicable to batch production.
Realize that technical scheme of the present invention is: a kind of thorn pear wine is characterized in that it makes as follows:
(1) select ripe Rosa roxburghii and cleaned, be cut into four with cutter by Rosa roxburghii, then place it in the container of wide-mouth, adds white sugar, stirs, standby;
(2) glutinous rice is eluriated totally, added water and mix, soak, then adopt ordinary method to cook, cooling, standby;
(3) the Rosa roxburghii chopping is put into to water and boil 20-30 minute, cold filtration removes slag, standby;
(4) mass ratio of Rosa roxburghii water and glutinous rice being pressed to 25-50:75-100 mixes, and stirs, and is placed in fermentor tank, and the active dry yeast of access total mass 0.2% is fermented, and fermentation time is controlled at 5-8 days; The quality of described glutinous rice is calculated by giving birth to glutinous rice;
(5) after fermentation ends, from the fermentor tank bottom valve, emit former wine, through the whizzer filter cleaner, the filtrate sterilization is standby;
(6) the former wine obtained in step (5) is joined in the large container in step (1), soak after 20-30 days, filter residue is abandoned in press filtration, sterilizing, cold-aseptic filling.
Soak time described in step (2) is 2 hours.
31 ℃-35 ℃ of the temperature of fermentation in step (4).
Thorn pear wine of the present invention gives out tempting strong delicate fragrance.Drink in right amount for a long time, there is clearing away heat and promoting diuresis, food digesting stomach fortifying, the effect of loose stasis of blood Eradicates heat; Because it also contains active substance---superoxide dismutase, can play anti-cancer and antidotal effect.
Embodiment
Embodiment:
A kind of thorn pear wine is characterized in that it makes as follows:
(1) select ripe Rosa roxburghii and cleaned, be cut into four with cutter by Rosa roxburghii, then place it in the container of wide-mouth, adds white sugar, stirs, standby;
(2) glutinous rice is eluriated totally, added water and mix, soak 2 hours, then adopt ordinary method to cook, cooling, standby;
(3) the Rosa roxburghii chopping is put into to water and boil 20-30 minute, cold filtration removes slag, standby;
(4) mass ratio of Rosa roxburghii water and glutinous rice being pressed to 25-50:75-100 mixes, and stirs, and is placed in fermentor tank, and the active dry yeast of access total mass 0.2% is fermented, and fermentation time is controlled at 5-8 days, 31 ℃-35 ℃ of temperature; The quality of described glutinous rice is calculated by giving birth to glutinous rice;
(5) after fermentation ends, from the fermentor tank bottom valve, emit former wine, through the whizzer filter cleaner, the filtrate sterilization is standby;
(6) the former wine obtained in step (5) is joined in the large container in step (1), soak after 20-30 days, filter residue is abandoned in press filtration, sterilizing, cold-aseptic filling.
Claims (3)
1. a thorn pear wine is characterized in that it makes as follows:
(1) select ripe Rosa roxburghii and cleaned, be cut into four with cutter by Rosa roxburghii, then place it in the container of wide-mouth, adds white sugar, stirs, standby;
(2) glutinous rice is eluriated totally, added water and mix, soak, then adopt ordinary method to cook, cooling, standby;
(3) the Rosa roxburghii chopping is put into to water and boil 20-30 minute, cold filtration removes slag, standby;
(4) mass ratio of Rosa roxburghii water and glutinous rice being pressed to 25-50:75-100 mixes, and stirs, and is placed in fermentor tank, and the active dry yeast of access total mass 0.2% is fermented, and fermentation time is controlled at 5-8 days; The quality of described glutinous rice is calculated by giving birth to glutinous rice;
(5) after fermentation ends, from the fermentor tank bottom valve, emit former wine, through the whizzer filter cleaner, the filtrate sterilization is standby;
(6) the former wine obtained in step (5) is joined in the large container in step (1), soak after 20-30 days, filter residue is abandoned in press filtration, sterilizing, cold-aseptic filling.
2. thorn pear wine as claimed in claim 1, is characterized in that the soak time described in step (2) is 2 hours.
3. thorn pear wine as claimed in claim 1, is characterized in that 31 ℃-35 ℃ of the middle temperature of fermenting of step (4).
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2013104499688A CN103468516A (en) | 2013-09-29 | 2013-09-29 | Rosa roxburghii wine |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2013104499688A CN103468516A (en) | 2013-09-29 | 2013-09-29 | Rosa roxburghii wine |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN103468516A true CN103468516A (en) | 2013-12-25 |
Family
ID=49793559
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN2013104499688A Pending CN103468516A (en) | 2013-09-29 | 2013-09-29 | Rosa roxburghii wine |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN103468516A (en) |
Cited By (10)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104312822A (en) * | 2014-09-24 | 2015-01-28 | 安徽东吴酿酒有限公司 | Mint cool and refreshing roxburgh rose wine |
| CN104432382A (en) * | 2014-12-18 | 2015-03-25 | 杜超峰 | Chinese wine-flavour roxburgh rose sour soup composition and preparation method |
| CN105754805A (en) * | 2016-05-13 | 2016-07-13 | 安徽科技学院 | Rosa roxburghii tratt lung-moistening health-care wine and preparation method thereof |
| CN105969596A (en) * | 2016-07-26 | 2016-09-28 | 熊文波 | Making method of perry wine |
| CN106190700A (en) * | 2016-07-26 | 2016-12-07 | 贵州大学 | A kind of enzyme process makes the method for Fructus Rosae Normalis marc rice wine |
| CN107603818A (en) * | 2017-10-29 | 2018-01-19 | 贵州文松发酵食品有限公司 | A kind of Rosa roxburghii white wine and preparation method thereof |
| CN107723158A (en) * | 2017-10-18 | 2018-02-23 | 贵州文松发酵食品有限公司 | A kind of thorn pear wine and preparation method thereof |
| CN107937213A (en) * | 2018-01-18 | 2018-04-20 | 金沙县牧源刺梨种植专业合作社 | The processing method of Rosa roxburghii Tratt glutinous rice wine |
| CN109294805A (en) * | 2018-11-22 | 2019-02-01 | 六盘水职业技术学院 | A kind of preparation method of Rosa roxburghii Tratt glutinous rice wine |
| CN109679806A (en) * | 2018-12-14 | 2019-04-26 | 贵州宏财聚农投资有限责任公司 | A kind of Rosa roxburghii Tratt water mixes wine and preparation method thereof |
Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1085250A (en) * | 1993-09-04 | 1994-04-13 | 冯倬臣 | Wild pear-Job's tears seed liquor |
| CN1111280A (en) * | 1994-05-04 | 1995-11-08 | 黄育斌 | Health wine |
| CN1594530A (en) * | 2004-07-12 | 2005-03-16 | 贵州大学 | Technology for producing Rosa-roxburghii-Tratt dry type fermented fruit wine (dry red wine and dry white wine) |
| CN102127499A (en) * | 2010-01-18 | 2011-07-20 | 龚晓星 | Preparation process of thorn pear wine |
-
2013
- 2013-09-29 CN CN2013104499688A patent/CN103468516A/en active Pending
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1085250A (en) * | 1993-09-04 | 1994-04-13 | 冯倬臣 | Wild pear-Job's tears seed liquor |
| CN1111280A (en) * | 1994-05-04 | 1995-11-08 | 黄育斌 | Health wine |
| CN1594530A (en) * | 2004-07-12 | 2005-03-16 | 贵州大学 | Technology for producing Rosa-roxburghii-Tratt dry type fermented fruit wine (dry red wine and dry white wine) |
| CN102127499A (en) * | 2010-01-18 | 2011-07-20 | 龚晓星 | Preparation process of thorn pear wine |
Non-Patent Citations (1)
| Title |
|---|
| 刘久年: "刺梨糯米酒稳定性的研究", 《食品与发酵工业》 * |
Cited By (10)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104312822A (en) * | 2014-09-24 | 2015-01-28 | 安徽东吴酿酒有限公司 | Mint cool and refreshing roxburgh rose wine |
| CN104432382A (en) * | 2014-12-18 | 2015-03-25 | 杜超峰 | Chinese wine-flavour roxburgh rose sour soup composition and preparation method |
| CN105754805A (en) * | 2016-05-13 | 2016-07-13 | 安徽科技学院 | Rosa roxburghii tratt lung-moistening health-care wine and preparation method thereof |
| CN105969596A (en) * | 2016-07-26 | 2016-09-28 | 熊文波 | Making method of perry wine |
| CN106190700A (en) * | 2016-07-26 | 2016-12-07 | 贵州大学 | A kind of enzyme process makes the method for Fructus Rosae Normalis marc rice wine |
| CN107723158A (en) * | 2017-10-18 | 2018-02-23 | 贵州文松发酵食品有限公司 | A kind of thorn pear wine and preparation method thereof |
| CN107603818A (en) * | 2017-10-29 | 2018-01-19 | 贵州文松发酵食品有限公司 | A kind of Rosa roxburghii white wine and preparation method thereof |
| CN107937213A (en) * | 2018-01-18 | 2018-04-20 | 金沙县牧源刺梨种植专业合作社 | The processing method of Rosa roxburghii Tratt glutinous rice wine |
| CN109294805A (en) * | 2018-11-22 | 2019-02-01 | 六盘水职业技术学院 | A kind of preparation method of Rosa roxburghii Tratt glutinous rice wine |
| CN109679806A (en) * | 2018-12-14 | 2019-04-26 | 贵州宏财聚农投资有限责任公司 | A kind of Rosa roxburghii Tratt water mixes wine and preparation method thereof |
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| PB01 | Publication | ||
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| C02 | Deemed withdrawal of patent application after publication (patent law 2001) | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20131225 |