CN103773661B

CN103773661B - Method for preparing rose wine

Info

Publication number: CN103773661B
Application number: CN201410050804.2A
Authority: CN
Inventors: 吕庆茂
Original assignee: Harbin Weiping Technology Development Co Ltd
Current assignee: Henan Runzhi Liquor Co., Ltd.
Priority date: 2014-02-14
Filing date: 2014-02-14
Publication date: 2015-05-13
Anticipated expiration: 2034-02-14
Also published as: CN103773661A

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

A kind of making method of cider

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 neural, 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 take Rose as alcoholic drink prepared by 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 current Low-alcohol of drinking.Cider of the present invention is by saccharomycetes to make fermentation, alcohol steep, allotment, sterilizing and the nutriment wine made, it remains the original local flavor of Rose and nutritive ingredient preferably, a large amount of nutritive ingredients containing 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 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, soak 2 hours under 90 ~ 95 DEG C of conditions, filter to obtain filter residue and filtrate, filter residue is stand-by, the honey of 25% is added in filtrate, stir, be heated to 65 DEG C, sterilization 30 ~ 40 minutes, cool to 45 ~ 50 DEG C, add citric acid and PH is transferred to 4.0, polygalacturonase is added in the ratio of every milliliters of liquid 10 ~ 15 units, enzymolysis 1 hour under 45 ~ 50 DEG C of conditions, cool to 30 DEG C, add the hydrolytic plant protein powder of 1%, stirring and dissolving, access yellow rice wine active dry yeast carries out primary fermentation, inoculative proportion is that 0.1 gram of yellow rice wine active dry yeast inoculated by every 100 milliliters of fermented liquids, primary fermentation temperature 20 ~ 25 DEG C, 5 ~ 7 days primary fermentation time, primary fermentation terminates secondary fermentation liquid and proceeds in wine jar, airtight storage, secondary fermentation is carried out under 15 DEG C of conditions, time is 1 month, namely rose fermented wine is obtained after secondary fermentation terminates.

The filter residue stayed after getting the immersion of dry Rose, filtration, adds the edible ethanol of 30% (v/v) of 5 times of quality, soaks after stirring.Soak time is 30 ~ 35 days, and period stirred once every 3 days, and lixiviate terminates rear filtration and namely obtains Rose alcohol extract.

Rose fermented wine mixed with the ratio of Rose alcohol extract in 3:1 ~ 4:1, mixing wine liquid gets product through allotment, filtration, bottling, sterilization.

Cider of the present invention is that drinks family adds new product, not only meets the hope that people drink, and also remains the original nutritive ingredient of Rose preferably, is the health alcoholic drink that a kind of nutritive value is higher.

Specific embodiments

Mode one:

Dry Rose is removed the impurity such as Hua Xin and Hua Di, only leave petal, take the petal of certain mass, add 15 times of clear water, soak 2 hours under 90 DEG C of conditions, filter to obtain filter residue and filtrate, filter residue is stand-by, the honey of 25% is added in filtrate, stir, be heated to 65 DEG C, sterilization 30 minutes, cool to 45 DEG C, add citric acid and PH is transferred to 4.0, polygalacturonase is added in the ratio of every milliliters of liquid 12 units, enzymolysis 1 hour under 45 DEG C of conditions, cool to 30 DEG C, add the hydrolytic plant protein powder of 1%, stirring and dissolving, access yellow rice wine active dry yeast carries out primary fermentation, inoculative proportion is that 0.1 gram of yellow rice wine active dry yeast inoculated by every 100 milliliters of fermented liquids, primary fermentation temperature 22 DEG C, 6 days primary fermentation time, primary fermentation terminates secondary fermentation liquid and proceeds in wine jar, airtight storage, secondary fermentation is carried out under 15 DEG C of conditions, time is 1 month, namely rose fermented wine is obtained after secondary fermentation terminates.

The filter residue stayed after getting the immersion of dry Rose, filtration, adds the edible ethanol of 30% (v/v) of 5 times of quality, soaks after stirring.Soak time is 30 days, and period stirred once every 3 days, and lixiviate terminates rear filtration and namely obtains Rose alcohol extract.

Rose fermented wine mixed with the ratio of Rose alcohol extract in 3:1, mixing wine liquid gets product through allotment, filtration, bottling, sterilization.

Mode two:

Dry Rose is removed the impurity such as Hua Xin and Hua Di, only leave petal, take the petal of certain mass, add 20 times of clear water, soak 2 hours under 95 DEG C of conditions, filter to obtain filter residue and filtrate, filter residue is stand-by, the honey of 25% is added in filtrate, stir, be heated to 65 DEG C, sterilization 35 minutes, cool to 50 DEG C, add citric acid and PH is transferred to 4.0, polygalacturonase is added in the ratio of every milliliters of liquid 15 units, enzymolysis 1 hour under 50 DEG C of conditions, cool to 30 DEG C, add the hydrolytic plant protein powder of 1%, stirring and dissolving, access yellow rice wine active dry yeast carries out primary fermentation, inoculative proportion is that 0.1 gram of yellow rice wine active dry yeast inoculated by every 100 milliliters of fermented liquids, primary fermentation temperature 20 DEG C, 7 days primary fermentation time, primary fermentation terminates secondary fermentation liquid and proceeds in wine jar, airtight storage, secondary fermentation is carried out under 15 DEG C of conditions, time is 1 month, namely rose fermented wine is obtained after secondary fermentation terminates.

Rose fermented wine mixed with the ratio of Rose alcohol extract in 4:1, mixing wine liquid gets product through allotment, filtration, bottling, sterilization.

Claims

1. a making method for cider, is characterized in that being prepared from through following machining process:

(1) dry Rose is removed 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, soak 2 hours under 90 ~ 95 DEG C of conditions, filter to obtain filter residue and filtrate, filter residue is stand-by, the honey of 25% is added in filtrate, stir, be heated to 65 DEG C, sterilization 30 ~ 40 minutes, cool to 45 ~ 50 DEG C, add citric acid and PH is transferred to 4.0, polygalacturonase is added in the ratio of every milliliters of liquid 10 ~ 15 units, enzymolysis 1 hour under 45 ~ 50 DEG C of conditions, cool to 30 DEG C, add the hydrolytic plant protein powder of 1%, stirring and dissolving, access yellow rice wine active dry yeast carries out primary fermentation, inoculative proportion is that 0.1 gram of yellow rice wine active dry yeast inoculated by every 100 milliliters of fermented liquids, primary fermentation temperature 20 ~ 25 DEG C, 5 ~ 7 days primary fermentation time, primary fermentation terminates secondary fermentation liquid and proceeds in wine jar, airtight storage, secondary fermentation is carried out under 15 DEG C of conditions, time is 1 month, namely rose fermented wine is obtained after secondary fermentation terminates,

(2) the filter residue stayed after getting the immersion of dry Rose, filtration, add the edible ethanol of 30% of 5 times of quality, soak after stirring, soak time is 30 ~ 35 days, and period stirred once every 3 days, and lixiviate terminates rear filtration and namely obtains Rose alcohol extract;

(3) rose fermented wine mixed with the ratio of Rose alcohol extract in 3:1 ~ 4:1, mixing wine liquid gets product through allotment, filtration, bottling, sterilization.