CN103773661A - Method for preparing rose wine - Google Patents
Method for preparing rose wine Download PDFInfo
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- CN103773661A CN103773661A CN201410050804.2A CN201410050804A CN103773661A CN 103773661 A CN103773661 A CN 103773661A CN 201410050804 A CN201410050804 A CN 201410050804A CN 103773661 A CN103773661 A CN 103773661A
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Abstract
The invention relates to a method for preparing beverage wine, and in particular relates to the method for preparing the rose wine. The method comprises the following steps: mixing fermented rose wine with a rose ethanol extract according to a ratio of (3:1)-(4:1) to obtain mixed wine liquid, and regulating, filtering, bottling and sterilizing the mixed wine liquid so as to obtain a finished product. A novel product, namely, the rose wine provided by the invention, is added into the wine family, not only are wishes of people for the wine met, but also the original nutrition components of roses are well maintained, and the rose wine is a health-care wine beverage with high nutrition values.
Description
Technical field
What the present invention relates to is a kind of working method of alcoholic drink, specifically a kind of making method of cider.
Background technology
Rose, containing abundant vitamin A, C, B, E, K and Weibull, can be improved internal secretion and lose silk fabric, closes also helpful to Ginseng Extract and the wound stasis of blood, Rose also has regulating the qi flowing in the channels blood, conditioning female pathology problem, stimulates circulation, beauty treatment, menstruation regulating, diuresis, relaxes stomach nerve, anti-wrinkle, anti-frostbite, the effects such as skin maintenance.In recent years, along with being constantly found of Rose effect, edible rose goods have become the new fashion of a kind of consumption.Cider is the alcoholic drink of preparing take Rose as raw material.At present, cider on the market all utilizes alcoholic drink lixiviate Rose and obtains, and most cider wine degree is higher, does not meet the development trend of the current Low-alcohol of drinking.Cider of the present invention is the nutriment wine of making by saccharomycetes to make fermentation, alcohol steep, allotment, sterilizing, it has retained the original local flavor of Rose and nutritive ingredient preferably, the a large amount of nutritive ingredients that contain needed by human are low alcohol inebriants that a kind of nutritive value is higher.
Summary of the invention
The object of this invention is to provide a kind of making method of cider of nutritious, unique flavor.
The object of the present invention is achieved like this:
Dry Rose is removed to the impurity such as Hua Xin and Hua Di, only leave petal, take the petal of certain mass, add 15～20 times of clear water, under 90～95 ℃ of conditions, soak 2 hours, filter to obtain filter residue and filtrate, filter residue is stand-by, in filtrate, add 25% honey, stir, be heated to 65 ℃, sterilization 30～40 minutes, cool to 45～50 ℃, add citric acid that PH is transferred to 4.0, add polygalacturonase in the ratio of 10～15 units of every milliliters of liquid, enzymolysis 1 hour under 45～50 ℃ of conditions, cool to 30 ℃, add 1% hydrolytic plant protein powder, stirring and dissolving, access yellow rice wine active dry yeast carries out primary fermentation, inoculative proportion is 0.1 gram of yellow rice wine active dry yeast of every 100 milliliters of fermented liquids inoculation, 20～25 ℃ of primary fermentation temperature, 5～7 days primary fermentation time, primary fermentation finishes secondary fermentation liquid and proceeds in wine jar, airtight storage, under 15 ℃ of conditions, carry out secondary fermentation, time is 1 month, after finishing, secondary fermentation obtains rose fermented wine.
Get the filter residue staying after dry Rose is soaked, filters, add the edible ethanol of 30% (v/v) of 5 times of quality, after stirring, soak.Soak time is 30～35 days, stirs once during this time every 3 days, and lixiviate finishes rear filtration and obtains Rose alcohol extract.
Rose fermented wine is mixed in the ratio of 3:1～4:1 with Rose alcohol extract, mix wine liquid and get product through allotment, filtration, bottling, sterilization.
Cider of the present invention is that drinks family has increased new product, has not only met the hope that people drink, and has also retained preferably the original nutritive ingredient of Rose, is the health alcoholic drink that a kind of nutritive value is higher.
Specific embodiments
Mode one:
Dry Rose is removed to the impurity such as Hua Xin and Hua Di, only leave petal, take the petal of certain mass, add 15 times of clear water, under 90 ℃ of conditions, soak 2 hours, filter to obtain filter residue and filtrate, filter residue is stand-by, in filtrate, add 25% honey, stir, be heated to 65 ℃, sterilization 30 minutes, cool to 45 ℃, add citric acid that PH is transferred to 4.0, add polygalacturonase in the ratio of 12 units of every milliliters of liquid, enzymolysis 1 hour under 45 ℃ of conditions, cool to 30 ℃, add 1% hydrolytic plant protein powder, stirring and dissolving, access yellow rice wine active dry yeast carries out primary fermentation, inoculative proportion is 0.1 gram of yellow rice wine active dry yeast of every 100 milliliters of fermented liquids inoculation, 22 ℃ of primary fermentation temperature, 6 days primary fermentation time, primary fermentation finishes secondary fermentation liquid and proceeds in wine jar, airtight storage, under 15 ℃ of conditions, carry out secondary fermentation, time is 1 month, after finishing, secondary fermentation obtains rose fermented wine.
Get the filter residue staying after dry Rose is soaked, filters, add the edible ethanol of 30% (v/v) of 5 times of quality, after stirring, soak.Soak time is 30 days, stirs once during this time every 3 days, and lixiviate finishes rear filtration and obtains Rose alcohol extract.
Rose fermented wine is mixed in the ratio of 3:1 with Rose alcohol extract, mix wine liquid and get product through allotment, filtration, bottling, sterilization.
Mode two:
Dry Rose is removed to the impurity such as Hua Xin and Hua Di, only leave petal, take the petal of certain mass, add 20 times of clear water, under 95 ℃ of conditions, soak 2 hours, filter to obtain filter residue and filtrate, filter residue is stand-by, in filtrate, add 25% honey, stir, be heated to 65 ℃, sterilization 35 minutes, cool to 50 ℃, add citric acid that PH is transferred to 4.0, add polygalacturonase in the ratio of 15 units of every milliliters of liquid, enzymolysis 1 hour under 50 ℃ of conditions, cool to 30 ℃, add 1% hydrolytic plant protein powder, stirring and dissolving, access yellow rice wine active dry yeast carries out primary fermentation, inoculative proportion is 0.1 gram of yellow rice wine active dry yeast of every 100 milliliters of fermented liquids inoculation, 20 ℃ of primary fermentation temperature, 7 days primary fermentation time, primary fermentation finishes secondary fermentation liquid and proceeds in wine jar, airtight storage, under 15 ℃ of conditions, carry out secondary fermentation, time is 1 month, after finishing, secondary fermentation obtains rose fermented wine.
Get the filter residue staying after dry Rose is soaked, filters, add the edible ethanol of 30% (v/v) of 5 times of quality, after stirring, soak.Soak time is 30 days, stirs once during this time every 3 days, and lixiviate finishes rear filtration and obtains Rose alcohol extract.
Rose fermented wine is mixed in the ratio of 4:1 with Rose alcohol extract, mix wine liquid and get product through allotment, filtration, bottling, sterilization.
Claims (1)
1. a making method for cider, is characterized in that being prepared from through following machining process:
(1) dry Rose is removed to the impurity such as Hua Xin and Hua Di, only leave petal, take the petal of certain mass, add 15～20 times of clear water, under 90～95 ℃ of conditions, soak 2 hours, filter to obtain filter residue and filtrate, filter residue is stand-by, in filtrate, add 25% honey, stir, be heated to 65 ℃, sterilization 30～40 minutes, cool to 45～50 ℃, add citric acid that PH is transferred to 4.0, add polygalacturonase in the ratio of 10～15 units of every milliliters of liquid, enzymolysis 1 hour under 45～50 ℃ of conditions, cool to 30 ℃, add 1% hydrolytic plant protein powder, stirring and dissolving, access yellow rice wine active dry yeast carries out primary fermentation, inoculative proportion is 0.1 gram of yellow rice wine active dry yeast of every 100 milliliters of fermented liquids inoculation, 20～25 ℃ of primary fermentation temperature, 5～7 days primary fermentation time, primary fermentation finishes secondary fermentation liquid and proceeds in wine jar, airtight storage, under 15 ℃ of conditions, carry out secondary fermentation, time is 1 month, after finishing, secondary fermentation obtains rose fermented wine,
(2) get the filter residue staying after dry Rose is soaked, filters, add 30% edible ethanol of 5 times of quality, after stirring, soak, soak time is 30～35 days, stirs once during this time every 3 days, and lixiviate finishes rear filtration and obtains Rose alcohol extract;
(3) rose fermented wine is mixed in the ratio of 3:1～4:1 with Rose alcohol extract, mix wine liquid and get product through allotment, filtration, bottling, sterilization.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
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| CN201410050804.2A CN103773661B (en) | 2014-02-14 | 2014-02-14 | Method for preparing rose wine |
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| CN201410050804.2A CN103773661B (en) | 2014-02-14 | 2014-02-14 | Method for preparing rose wine |
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| CN103773661A true CN103773661A (en) | 2014-05-07 |
| CN103773661B CN103773661B (en) | 2015-05-13 |
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Cited By (9)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104498296A (en) * | 2015-01-04 | 2015-04-08 | 哈尔滨伟平科技开发有限公司 | Method for making blueberry fruit wine |
| CN105331493A (en) * | 2015-12-23 | 2016-02-17 | 秦皇岛大惠生物技术有限公司 | Rose sparking wine and production method thereof |
| CN105820933A (en) * | 2016-04-26 | 2016-08-03 | 仲恺农业工程学院 | Fermentation-process rose rice wine and preparation method thereof |
| CN106010854A (en) * | 2016-05-29 | 2016-10-12 | 哈尔滨伟平科技开发有限公司 | Making method of bamboo-shoot wine |
| CN106085743A (en) * | 2016-08-31 | 2016-11-09 | 苏州苏东庭生物科技有限公司 | A kind of fermented type cider processing technology |
| CN106350377A (en) * | 2016-10-30 | 2017-01-25 | 贵州布医坊民族特色用品有限公司 | Preparation method for rose wine |
| CN106754031A (en) * | 2016-12-20 | 2017-05-31 | 潜山县天柱山糯米封缸酒业有限公司 | A kind of preparation technology of Guarana glutinous rice wine |
| CN106929364A (en) * | 2017-04-28 | 2017-07-07 | 冯健 | A kind of preparation technology of rose flower wine |
| CN107904062A (en) * | 2018-01-17 | 2018-04-13 | 山东云中农业开发有限公司 | A kind of preparation method of rose claret |
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| JPS6012967A (en) * | 1983-07-05 | 1985-01-23 | Taiyo Hakko Kk | Honey flower wine |
| JPS61289874A (en) * | 1985-06-14 | 1986-12-19 | Miyoshi Shiyuzoujiyou:Kk | Production of rose liqueur |
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2014
- 2014-02-14 CN CN201410050804.2A patent/CN103773661B/en active Active
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| JPS6012967A (en) * | 1983-07-05 | 1985-01-23 | Taiyo Hakko Kk | Honey flower wine |
| JPS61289874A (en) * | 1985-06-14 | 1986-12-19 | Miyoshi Shiyuzoujiyou:Kk | Production of rose liqueur |
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Cited By (10)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104498296A (en) * | 2015-01-04 | 2015-04-08 | 哈尔滨伟平科技开发有限公司 | Method for making blueberry fruit wine |
| CN105331493A (en) * | 2015-12-23 | 2016-02-17 | 秦皇岛大惠生物技术有限公司 | Rose sparking wine and production method thereof |
| CN105331493B (en) * | 2015-12-23 | 2017-12-26 | 秦皇岛大惠生物技术有限公司 | A kind of rose fizz and its production method |
| CN105820933A (en) * | 2016-04-26 | 2016-08-03 | 仲恺农业工程学院 | Fermentation-process rose rice wine and preparation method thereof |
| CN106010854A (en) * | 2016-05-29 | 2016-10-12 | 哈尔滨伟平科技开发有限公司 | Making method of bamboo-shoot wine |
| CN106085743A (en) * | 2016-08-31 | 2016-11-09 | 苏州苏东庭生物科技有限公司 | A kind of fermented type cider processing technology |
| CN106350377A (en) * | 2016-10-30 | 2017-01-25 | 贵州布医坊民族特色用品有限公司 | Preparation method for rose wine |
| CN106754031A (en) * | 2016-12-20 | 2017-05-31 | 潜山县天柱山糯米封缸酒业有限公司 | A kind of preparation technology of Guarana glutinous rice wine |
| CN106929364A (en) * | 2017-04-28 | 2017-07-07 | 冯健 | A kind of preparation technology of rose flower wine |
| CN107904062A (en) * | 2018-01-17 | 2018-04-13 | 山东云中农业开发有限公司 | A kind of preparation method of rose claret |
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| Publication number | Publication date |
|---|---|
| CN103773661B (en) | 2015-05-13 |
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Effective date of registration: 20190516 Address after: 474350 Garden Village, Rundong Town, Neixiang County, Nanyang City, Henan Province Patentee after: Henan Runzhi Liquor Co., Ltd. Address before: 150016 25 Anhua street, Daoli District, Harbin, Heilongjiang Patentee before: Harbin Weiping Technology Development Co., Ltd. |