CN104194997A - Cherokee rose fruit wine and preparation method thereof - Google Patents
Cherokee rose fruit wine and preparation method thereof Download PDFInfo
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- CN104194997A CN104194997A CN201410396356.1A CN201410396356A CN104194997A CN 104194997 A CN104194997 A CN 104194997A CN 201410396356 A CN201410396356 A CN 201410396356A CN 104194997 A CN104194997 A CN 104194997A
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- cherokee rose
- fruit
- fruit wine
- wine
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Abstract
The invention relates to cherokee rose fruit wine and a preparation method thereof. The cherokee rose fruit wine comprises the following components in percentage by mass: 30-35 % of cherokee rose, 20-30% of edible alcohol, 5% of sulfur dioxide, 5-10% of citric acid and 15-20% of sucrose. The preparation method comprises the following steps: soaking the cherokee rose fruit in percentage by mass in the edible alcohol for above 1.5 months, fermenting, adding a sucrose solution, a citric acid solution and sulfur dioxide during fermentation, sufficiently stirring until the standards that the alcohol content is 12%, the acidity is 7g/L and the sugar content is 40g/L are achieved, hermetically ageing for above one year and after the ageing is completed and sterilizing to enable the cherokee rose fruit wine to conform to quality standards. The cherokee rose fruit wine has the sensory indexes of light brown yellow, uniformity and consistence, intense cherokee rose aroma, sweet and sour taste and no odor and has the effects of clearing away heat and detoxifying, promoting blood circulation to remove blood stasis, resisting diarrhea, enhancing immunity and inhibiting influenza viruses.
Description
Technical field
The present invention relates to wild fruit wine field, be specifically related to Fruit of Cherokee Rose fruit wine and preparation method.
Background technology
Fruit of Cherokee Rose has another name called Randia spinosa, pheasant chieftain etc.Belong to rosaceous plant fruit, evergreen climbing shrub, grows in hillside, the place of the many stones in wild country.Root skin can tannin extract processed containing tannin, and fruit can be stirred off and make wine.Root, leaf, fruit are all used as medicine, and root has promoting blood circulation to remove blood stasis, the effects such as convergence and desinsection of dispelling rheumatism, detoxify; Sore furuncle, burn and scald are controlled in leaf external application; Fruit can only be suffered from diarrhoea and infected by influenza has restraining effect.Nature and flavor: sour and astringent; Flat; Nontoxic; Gui Jing: kidney; Bladder; Large intestine; Spleen; Lung channel.In prior art, wine of fruit of Cherokee rose is a kind of emerging fruit wine, has effect clearing heat and detoxicating, promoting blood circulation and removing blood stasis.After drinking, not only can improve diarrhoea, more have strengthening immunity, suppress influenza virus effect.Sooner or later drink effect better.The report that the Fruit of Cherokee Rose of take is prepared fruit wine as raw material is not still seen.
Summary of the invention
The object of the present invention is to provide a kind of fruit wine that Fruit of Cherokee Rose prepares as raw material of take, and the preparation method of this fruit wine; The effect with clearing heat and detoxicating, promoting blood circulation and removing blood stasis, antidiarrheal, strengthening immunity, inhibition influenza virus.
The present invention has adopted such technical scheme: Fruit of Cherokee Rose fruit wine of the present invention, and choose Fruit of Cherokee Rose and make fruit juice, blend with edible ethanol, sulfurous gas, citric acid, sucrose, make fruit wine.Be specially: in described Fruit of Cherokee Rose fruit wine, the mass ratio of Fruit of Cherokee Rose is 30-35%; Edible ethanol 20-30%; Sulfurous gas 5%; Citric acid 5-10%; Sucrose 15-20%.
The preparation method of Fructus Fructus Rosae Laevigatae is:
1), select consistent, anosis, the rotten Fructus Fructus Rosae Laevigatae of ripening degree;
2), during Fruit of Cherokee Rose sorting, mainly select magazine, earth, stone wherein, generally conventional vibratory screening apparatus and washing bath carry out sorting;
3), Fructus Fructus Rosae Laevigatae matter is hard, can adopt the crusher of large gap extruding type, Fruit of Cherokee Rose crust is racked and not the core of broken fruit be appropriate.
Edible ethanol: alcoholic strength 95%, quality meets GB-394-81 standard;
Sulfurous gas: be that fruit wine carries in process of production.General provision, the content of sulfur dioxide in wine liquid must not be over 250 milliliters/liter;
Citric acid: in order better to embody the mouthfeel of fruit wine, can consider interpolation.
Sucrose: sucrose is high-quality one-level, pure pure white, free from dampness;
Preparation method: the Fructus Fructus Rosae Laevigatae of described umber is invaded to bubble with edible ethanol and ferment above for 1.5 months, add syrup, citric acid water, sulfurous gas during fermentation, fully stir, make wine degree reach 12%, acidity 7g/L, the standard of pol 40g/L, airtight ageing is more than 1 year; After ageing finishes, sterilization, makes it to meet quality standard.Oranoleptic indicator of the present invention: light brown is yellow, uniformity; The wine aroma that has strong Fruit of Cherokee Rose; Sweet and sour taste, free from extraneous odour.The effect with clearing heat and detoxicating, promoting blood circulation and removing blood stasis, antidiarrheal, strengthening immunity, inhibition influenza virus.
Embodiment
Fruit of Cherokee Rose fruit wine of the present invention, chooses Fructus Fructus Rosae Laevigatae, blends with edible ethanol, sulfurous gas, citric acid, sucrose, makes fruit wine.
Be specially: in described Fruit of Cherokee Rose fruit wine, the mass ratio of Fruit of Cherokee Rose is 30-35%; Edible ethanol 20-30%; Sulfurous gas 5%; Citric acid 5-10%; Sucrose 15-20%.
The preparation method of Fructus Fructus Rosae Laevigatae is:
1), select consistent, anosis, the rotten Fructus Fructus Rosae Laevigatae of ripening degree;
2), during Fruit of Cherokee Rose sorting, mainly select magazine, earth, stone wherein, generally conventional vibratory screening apparatus and washing bath carry out sorting;
3), Fructus Fructus Rosae Laevigatae matter is hard, can adopt the crusher of large gap extruding type, Fruit of Cherokee Rose crust is racked and not the core of broken fruit be appropriate.
Edible ethanol: alcoholic strength 95%, quality meets GB-394-81 standard;
Sulfurous gas: be that fruit wine carries in process of production.General provision, the content of sulfur dioxide in wine liquid must not be over 250 milliliters/liter;
Citric acid: in order better to embody the mouthfeel of fruit wine, can consider interpolation.
Sucrose: sucrose is high-quality one-level, pure pure white, free from dampness;
Preparation method: the Fructus Fructus Rosae Laevigatae of described umber is invaded to bubble with edible ethanol and ferment above for 1.5 months, add syrup, citric acid water, sulfurous gas during fermentation, fully stir, make wine degree reach 12%, acidity 7g/L, the standard of pol 40g/L, airtight ageing is more than 1 year; After ageing finishes, sterilization, makes it to meet quality standard.
Claims (3)
1. a Fruit of Cherokee Rose fruit wine, is characterized in that, the mass ratio of Fruit of Cherokee Rose is 30-35%; Edible ethanol 20-30%; Sulfurous gas 5%; Citric acid 5-10%; Sucrose 15-20%.
2. according to Fruit of Cherokee Rose fruit wine claimed in claim 1, it is characterized in that:
The preparation method of Fructus Fructus Rosae Laevigatae is:
1) select consistent, anosis, the rotten Fructus Fructus Rosae Laevigatae of ripening degree;
2) during Fruit of Cherokee Rose sorting, mainly select magazine, earth, stone wherein, generally conventional vibratory screening apparatus and washing bath carry out sorting;
3) Fructus Fructus Rosae Laevigatae matter is hard, can adopt the crusher of large gap extruding type, Fruit of Cherokee Rose crust is racked and not the core of broken fruit be appropriate;
Edible ethanol: alcoholic strength 95%, quality meets GB-394-81 standard;
Sulfurous gas: be that fruit wine carries in process of production.General provision, the content of sulfur dioxide in wine liquid must not be over 250 milliliters/liter;
Citric acid: in order better to embody the mouthfeel of fruit wine, can consider interpolation;
Sucrose: sucrose is high-quality one-level, pure pure white, free from dampness.
3. the preparation method of Fruit of Cherokee Rose fruit wine: the Fructus Fructus Rosae Laevigatae of described umber is invaded to bubble with edible ethanol and ferment above for 1.5 months, add syrup, citric acid water, sulfurous gas during fermentation, fully stir, make wine degree reach 12%, acidity 7g/L, the standard of pol 40g/L, airtight ageing is more than 1 year; After ageing finishes, sterilization, makes it to meet quality standard.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410396356.1A CN104194997A (en) | 2014-08-05 | 2014-08-05 | Cherokee rose fruit wine and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410396356.1A CN104194997A (en) | 2014-08-05 | 2014-08-05 | Cherokee rose fruit wine and preparation method thereof |
Publications (1)
| Publication Number | Publication Date |
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| CN104194997A true CN104194997A (en) | 2014-12-10 |
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Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
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| CN201410396356.1A Pending CN104194997A (en) | 2014-08-05 | 2014-08-05 | Cherokee rose fruit wine and preparation method thereof |
Country Status (1)
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| CN (1) | CN104194997A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105802797A (en) * | 2016-05-03 | 2016-07-27 | 汪凌峰 | Fructus rosae laevigatae flavor dahurian rose fruit wine |
-
2014
- 2014-08-05 CN CN201410396356.1A patent/CN104194997A/en active Pending
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105802797A (en) * | 2016-05-03 | 2016-07-27 | 汪凌峰 | Fructus rosae laevigatae flavor dahurian rose fruit wine |
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| C06 | Publication | ||
| PB01 | Publication | ||
| WD01 | Invention patent application deemed withdrawn after publication | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20141210 |