CN104328001A - Rose wine and preparation method thereof - Google Patents
Rose wine and preparation method thereof Download PDFInfo
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- CN104328001A CN104328001A CN201410665724.8A CN201410665724A CN104328001A CN 104328001 A CN104328001 A CN 104328001A CN 201410665724 A CN201410665724 A CN 201410665724A CN 104328001 A CN104328001 A CN 104328001A
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- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12G—WINE; PREPARATION THEREOF; ALCOHOLIC BEVERAGES; PREPARATION OF ALCOHOLIC BEVERAGES NOT PROVIDED FOR IN SUBCLASSES C12C OR C12H
- C12G3/00—Preparation of other alcoholic beverages
- C12G3/02—Preparation of other alcoholic beverages by fermentation
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- A—HUMAN NECESSITIES
- A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
- A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
- A61K36/00—Medicinal preparations of undetermined constitution containing material from algae, lichens, fungi or plants, or derivatives thereof, e.g. traditional herbal medicines
- A61K36/06—Fungi, e.g. yeasts
- A61K36/07—Basidiomycota, e.g. Cryptococcus
- A61K36/076—Poria
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- A—HUMAN NECESSITIES
- A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
- A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
- A61K36/00—Medicinal preparations of undetermined constitution containing material from algae, lichens, fungi or plants, or derivatives thereof, e.g. traditional herbal medicines
- A61K36/18—Magnoliophyta (angiosperms)
- A61K36/185—Magnoliopsida (dicotyledons)
- A61K36/23—Apiaceae or Umbelliferae (Carrot family), e.g. dill, chervil, coriander or cumin
- A61K36/232—Angelica
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- A—HUMAN NECESSITIES
- A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
- A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
- A61K36/00—Medicinal preparations of undetermined constitution containing material from algae, lichens, fungi or plants, or derivatives thereof, e.g. traditional herbal medicines
- A61K36/18—Magnoliophyta (angiosperms)
- A61K36/185—Magnoliopsida (dicotyledons)
- A61K36/35—Caprifoliaceae (Honeysuckle family)
- A61K36/355—Lonicera (honeysuckle)
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- A—HUMAN NECESSITIES
- A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
- A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
- A61K36/00—Medicinal preparations of undetermined constitution containing material from algae, lichens, fungi or plants, or derivatives thereof, e.g. traditional herbal medicines
- A61K36/18—Magnoliophyta (angiosperms)
- A61K36/185—Magnoliopsida (dicotyledons)
- A61K36/48—Fabaceae or Leguminosae (Pea or Legume family); Caesalpiniaceae; Mimosaceae; Papilionaceae
- A61K36/482—Cassia, e.g. golden shower tree
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- A—HUMAN NECESSITIES
- A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
- A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
- A61K36/00—Medicinal preparations of undetermined constitution containing material from algae, lichens, fungi or plants, or derivatives thereof, e.g. traditional herbal medicines
- A61K36/18—Magnoliophyta (angiosperms)
- A61K36/185—Magnoliopsida (dicotyledons)
- A61K36/48—Fabaceae or Leguminosae (Pea or Legume family); Caesalpiniaceae; Mimosaceae; Papilionaceae
- A61K36/489—Sophora, e.g. necklacepod or mamani
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- A—HUMAN NECESSITIES
- A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
- A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
- A61K36/00—Medicinal preparations of undetermined constitution containing material from algae, lichens, fungi or plants, or derivatives thereof, e.g. traditional herbal medicines
- A61K36/18—Magnoliophyta (angiosperms)
- A61K36/185—Magnoliopsida (dicotyledons)
- A61K36/57—Magnoliaceae (Magnolia family)
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- A—HUMAN NECESSITIES
- A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
- A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
- A61K36/00—Medicinal preparations of undetermined constitution containing material from algae, lichens, fungi or plants, or derivatives thereof, e.g. traditional herbal medicines
- A61K36/18—Magnoliophyta (angiosperms)
- A61K36/185—Magnoliopsida (dicotyledons)
- A61K36/60—Moraceae (Mulberry family), e.g. breadfruit or fig
- A61K36/605—Morus (mulberry)
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- A—HUMAN NECESSITIES
- A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
- A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
- A61K36/00—Medicinal preparations of undetermined constitution containing material from algae, lichens, fungi or plants, or derivatives thereof, e.g. traditional herbal medicines
- A61K36/18—Magnoliophyta (angiosperms)
- A61K36/185—Magnoliopsida (dicotyledons)
- A61K36/63—Oleaceae (Olive family), e.g. jasmine, lilac or ash tree
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- A—HUMAN NECESSITIES
- A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
- A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
- A61K36/00—Medicinal preparations of undetermined constitution containing material from algae, lichens, fungi or plants, or derivatives thereof, e.g. traditional herbal medicines
- A61K36/18—Magnoliophyta (angiosperms)
- A61K36/185—Magnoliopsida (dicotyledons)
- A61K36/73—Rosaceae (Rose family), e.g. strawberry, chokeberry, blackberry, pear or firethorn
- A61K36/736—Prunus, e.g. plum, cherry, peach, apricot or almond
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- A—HUMAN NECESSITIES
- A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
- A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
- A61K36/00—Medicinal preparations of undetermined constitution containing material from algae, lichens, fungi or plants, or derivatives thereof, e.g. traditional herbal medicines
- A61K36/18—Magnoliophyta (angiosperms)
- A61K36/185—Magnoliopsida (dicotyledons)
- A61K36/73—Rosaceae (Rose family), e.g. strawberry, chokeberry, blackberry, pear or firethorn
- A61K36/738—Rosa (rose)
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- A—HUMAN NECESSITIES
- A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
- A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
- A61K36/00—Medicinal preparations of undetermined constitution containing material from algae, lichens, fungi or plants, or derivatives thereof, e.g. traditional herbal medicines
- A61K36/18—Magnoliophyta (angiosperms)
- A61K36/185—Magnoliopsida (dicotyledons)
- A61K36/79—Schisandraceae (Schisandra family)
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- A—HUMAN NECESSITIES
- A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
- A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
- A61K36/00—Medicinal preparations of undetermined constitution containing material from algae, lichens, fungi or plants, or derivatives thereof, e.g. traditional herbal medicines
- A61K36/18—Magnoliophyta (angiosperms)
- A61K36/185—Magnoliopsida (dicotyledons)
- A61K36/80—Scrophulariaceae (Figwort family)
- A61K36/804—Rehmannia
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- A—HUMAN NECESSITIES
- A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
- A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
- A61K36/00—Medicinal preparations of undetermined constitution containing material from algae, lichens, fungi or plants, or derivatives thereof, e.g. traditional herbal medicines
- A61K36/18—Magnoliophyta (angiosperms)
- A61K36/185—Magnoliopsida (dicotyledons)
- A61K36/81—Solanaceae (Potato family), e.g. tobacco, nightshade, tomato, belladonna, capsicum or jimsonweed
- A61K36/815—Lycium (desert-thorn)
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- A—HUMAN NECESSITIES
- A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
- A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
- A61K36/00—Medicinal preparations of undetermined constitution containing material from algae, lichens, fungi or plants, or derivatives thereof, e.g. traditional herbal medicines
- A61K36/18—Magnoliophyta (angiosperms)
- A61K36/185—Magnoliopsida (dicotyledons)
- A61K36/83—Thymelaeaceae (Mezereum family), e.g. leatherwood or false ohelo
- A61K36/835—Aquilaria
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- A61K36/00—Medicinal preparations of undetermined constitution containing material from algae, lichens, fungi or plants, or derivatives thereof, e.g. traditional herbal medicines
- A61K36/18—Magnoliophyta (angiosperms)
- A61K36/88—Liliopsida (monocotyledons)
- A61K36/886—Aloeaceae (Aloe family), e.g. aloe vera
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- A—HUMAN NECESSITIES
- A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
- A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
- A61K36/00—Medicinal preparations of undetermined constitution containing material from algae, lichens, fungi or plants, or derivatives thereof, e.g. traditional herbal medicines
- A61K36/18—Magnoliophyta (angiosperms)
- A61K36/88—Liliopsida (monocotyledons)
- A61K36/896—Liliaceae (Lily family), e.g. daylily, plantain lily, Hyacinth or narcissus
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Abstract
The invention provides a rose wine which is prepared from the following raw materials in parts by weight: 10-30 parts of fresh rose, 1-10 parts of peach blossom, 1-10 parts of schisandra fruit, 10-20 parts of mulberry, 5-10 parts of agalloch branch, 5-10 parts of acacia flower, 10-20 parts of jasmine flower, 5-10 parts of wolfberry fruit, 1-5 parts of radix rehmanniae, 5-10 parts of cassia seed, 1-5 parts of honeysuckle flower, 1-5 parts of tuckahoe, 5-15 parts of aloe, 10-20 parts of angelica and 5-10 parts of rock sugar. The rose wine has high nutritive value and favorable mouthfeel, has the functions of clearing away heat and toxic material, removing heat from the liver, improving eyesight, beautifying the face and nourishing the liver and the kidney, and is suitable for broad people. The preparation method is simple and easy to master, and enhances the work efficiency.
Description
Technical field
The present invention relates to a kind of dinner party with singsong girls in attendance and preparation method thereof, particularly relate to a kind of rose flower wine and preparation method.
Background technology
Medicinal liquor is applied to disease preventing and treating, strengthening by means of tonics aspect, China's medicine history is in consequence, becomes one of time-honored conventional dosage forms, enjoy higher reputation in health care industry at home and abroad so far.Medicinal liquor is the suitable Chinese medicine of apolegamy, and through the processing of necessity, the white wine suitable with the number of degrees or yellow rice wine are solvent, leach its effective constituent, and the clear liquid made.Society rhythm of life is more and more faster, incident, is that life stress is increasing, and people are in the urgent need to strengthening exercise, conditioning balance, supplementing the nutrients, building up health.
Rose, belongs to Rosales, Rosaceae machaka, and branch bar spininess stings, imparipinnate leaf, 5 ~ 9, leaflet, oval, has limit to sting.Petal obovate, polyphyll to half polyphyll, flower has red-purple, white etc.When rose is as farm crop, its flower is mainly used in food and refines essence rose oil, and rose oil is applied to the industry such as makeup, food, fine chemistry industry.When Rose is used for food, normally cook cake and so on, pattern is single, and when making pastry food, the nutritive substance contained in Rose is not easily absorbed by the body, and can not give full play to effect.And the Rose food function of preparation is single, mouthfeel is not good enough, cannot meet the demand of people.
Summary of the invention
For above-mentioned technical problem, the invention provides a kind of rose flower wine, object be to improve rose flower wine nutritive value, there is plurality of health care functions, also there is beautifying face and moistering lotion effect and improve the mouthfeel of rose flower wine.
Another object of the present invention is the preparation method providing a kind of rose flower wine.
For achieving the above object, the invention provides a kind of rose flower wine, its raw materials is counted by weight and is comprised following component: fresh-rose 10 ~ 30 parts, 1 ~ 10 part, peach blossom, 1 ~ 10 part, shizandra berry, mulberries 10 ~ 20 parts, 5 ~ 10 parts, agalloch eaglewood branch, Flos Robiniae Pseudoacaciae 5 ~ 10 parts, Flower of Arabian Jasmine 10 ~ 20 parts, wolfberry fruit 5 ~ 10 parts, glutinous rehmannia 1 ~ 5 part, Semen Cassiae 5 ~ 10 parts, Japanese Honeysuckle 1 ~ 5 part, 1 ~ 5 part, Poria cocos, aloe 5 ~ 15 parts, Radix Angelicae Sinensis 10 ~ 20 parts, 5 ~ 10 parts, rock sugar.
Preferably, described rose flower wine, its raw materials is counted by weight and is comprised following component: fresh-rose 15 ~ 25 parts, 3 ~ 7 parts, peach blossom, 3 ~ 7 parts, shizandra berry, mulberries 10 ~ 20 parts, 5 ~ 10 parts, agalloch eaglewood branch, Flos Robiniae Pseudoacaciae 5 ~ 10 parts, Flower of Arabian Jasmine 12 ~ 17 parts, wolfberry fruit 5 ~ 10 parts, glutinous rehmannia 1 ~ 5 part, Semen Cassiae 5 ~ 10 parts, Japanese Honeysuckle 1 ~ 5 part, 1 ~ 5 part, Poria cocos, aloe 8 ~ 13 parts, Radix Angelicae Sinensis 10 ~ 20 parts, 5 ~ 10 parts, rock sugar.
Preferably, described rose flower wine, its raw materials is counted by weight and is comprised following component: fresh-rose 20 parts, 7 parts, peach blossom, 4 parts, shizandra berry, mulberries 15 parts, 8 parts, agalloch eaglewood branch, Flos Robiniae Pseudoacaciae 9 parts, Flower of Arabian Jasmine 14 parts, wolfberry fruit 7 parts, glutinous rehmannia 3 parts, Semen Cassiae 8 parts, Japanese Honeysuckle 3 parts, 4 parts, Poria cocos, aloe 13 parts, Radix Angelicae Sinensis 16 parts, 6 parts, rock sugar.
A preparation method for rose flower wine, comprises the following steps:
(1) starting material prepared needed for rose flower wine are taken by weight;
(2) fresh-rose, peach blossom, shizandra berry, mulberries, agalloch eaglewood branch, Flos Robiniae Pseudoacaciae, Flower of Arabian Jasmine, wolfberry fruit, glutinous rehmannia, Semen Cassiae, Japanese Honeysuckle, Poria cocos, aloe, Radix Angelicae Sinensis and rock sugar are added to the water, then heat 30 ~ 90min;
(3) ferment, then add polygalacturonase, after polygalacturonase decomposes, adding sour grapes brewer yeast, is 20 ~ 25 DEG C of condition bottom fermentations 5 ~ 10 days in temperature;
(4) squeezing process, the juice that step (3) obtains filters, and filters the residue obtained and squeezes, then continue to allow residue ferment, and when the sugared concentration of residue drops to below 3g/l, terminates fermentation;
(5) ageing, until ageing after 6 ~ 12 months, obtained rose flower wine stoste, then carries out blending, obtaining finished product.
Compared with prior art, the present invention has following beneficial effect: chrysanthemum wine of the present invention, and it is of high nutritive value, have clearing heat and detoxicating, clear liver and improve vision, beautifying face and moistering lotion, nourishing liver and kidney and taste good, be applicable to many people.The preparation method of chrysanthemum wine of the present invention, its production method is simple, is easy to grasp, and increases work efficiency.
Embodiment
Below in conjunction with specific embodiment, the present invention is described in further detail, can implement according to this with reference to specification sheets word to make those skilled in the art.
Embodiment 1
A preparation method for rose flower wine, comprises the following steps:
(1) take the starting material prepared needed for rose flower wine by weight, its raw materials is counted by weight and is comprised following component: fresh-rose 10 parts, 1 part, peach blossom, 1 part, shizandra berry, mulberries 10 parts, 5 parts, agalloch eaglewood branch, Flos Robiniae Pseudoacaciae 5 parts, Flower of Arabian Jasmine 10 parts, wolfberry fruit 5 parts, glutinous rehmannia 1 part, Semen Cassiae 5 parts, Japanese Honeysuckle 1 part, 1 part, Poria cocos, aloe 5 parts, Radix Angelicae Sinensis 10 parts, 5 parts, rock sugar;
(2) fresh-rose, peach blossom, shizandra berry, mulberries, agalloch eaglewood branch, Flos Robiniae Pseudoacaciae, Flower of Arabian Jasmine, wolfberry fruit, glutinous rehmannia, Semen Cassiae, Japanese Honeysuckle, Poria cocos, aloe, Radix Angelicae Sinensis and rock sugar are added to the water, then heat 30min;
(3) ferment, then add polygalacturonase, after polygalacturonase decomposes, adding sour grapes brewer yeast, is 25 DEG C of condition bottom fermentations 5 days in temperature;
(4) squeezing process, the juice that step (3) obtains filters, and filters the residue obtained and squeezes, then continue to allow residue ferment, and when the sugared concentration of residue drops to below 3g/l, terminates fermentation;
(5) ageing, until ageing after 6 months, obtained rose flower wine stoste, then carries out blending, obtaining finished product.
Embodiment 2
A preparation method for rose flower wine, comprises the following steps:
(1) take the starting material prepared needed for rose flower wine by weight, its raw materials is counted by weight and is comprised following component: fresh-rose 30 parts, 10 parts, peach blossom, 10 parts, shizandra berry, mulberries 20 parts, 10 parts, agalloch eaglewood branch, Flos Robiniae Pseudoacaciae 10 parts, Flower of Arabian Jasmine 20 parts, wolfberry fruit 10 parts, glutinous rehmannia 5 parts, Semen Cassiae 10 parts, Japanese Honeysuckle 5 parts, 5 parts, Poria cocos, aloe 15 parts, Radix Angelicae Sinensis 20 parts, 10 parts, rock sugar;
(2) fresh-rose, peach blossom, shizandra berry, mulberries, agalloch eaglewood branch, Flos Robiniae Pseudoacaciae, Flower of Arabian Jasmine, wolfberry fruit, glutinous rehmannia, Semen Cassiae, Japanese Honeysuckle, Poria cocos, aloe, Radix Angelicae Sinensis and rock sugar are added to the water, then heat 90min;
(3) ferment, then add polygalacturonase, after polygalacturonase decomposes, adding sour grapes brewer yeast, is 20 DEG C of condition bottom fermentations 10 days in temperature;
(4) squeezing process, the juice that step (3) obtains filters, and filters the residue obtained and squeezes, then continue to allow residue ferment, and when the sugared concentration of residue drops to below 3g/l, terminates fermentation;
(5) ageing, until ageing after 12 months, obtained rose flower wine stoste, then carries out blending, obtaining finished product.
Embodiment 3
A preparation method for rose flower wine, comprises the following steps:
(1) take the starting material prepared needed for rose flower wine by weight, its raw materials is counted by weight and is comprised following component: fresh-rose 20 parts, 7 parts, peach blossom, 4 parts, shizandra berry, mulberries 15 parts, 8 parts, agalloch eaglewood branch, Flos Robiniae Pseudoacaciae 9 parts, Flower of Arabian Jasmine 14 parts, wolfberry fruit 7 parts, glutinous rehmannia 3 parts, Semen Cassiae 8 parts, Japanese Honeysuckle 3 parts, 4 parts, Poria cocos, aloe 13 parts, Radix Angelicae Sinensis 16 parts, 6 parts, rock sugar;
(2) fresh-rose, peach blossom, shizandra berry, mulberries, agalloch eaglewood branch, Flos Robiniae Pseudoacaciae, Flower of Arabian Jasmine, wolfberry fruit, glutinous rehmannia, Semen Cassiae, Japanese Honeysuckle, Poria cocos, aloe, Radix Angelicae Sinensis and rock sugar are added to the water, then heat 60min:
(3) ferment, then add polygalacturonase, after polygalacturonase decomposes, adding sour grapes brewer yeast, is 23 DEG C of condition bottom fermentations 8 days in temperature;
(4) squeezing process, the juice that step (3) obtains filters, and filters the residue obtained and squeezes, then continue to allow residue ferment, and when the sugared concentration of residue drops to below 3g/l, terminates fermentation;
(5) ageing, until ageing after 9 months, obtained rose flower wine stoste, then carries out blending, obtaining finished product.
Although embodiment of the present invention are open as above, but it is not restricted to listed in specification sheets and embodiment utilization, it can be applied to various applicable the field of the invention completely, for those skilled in the art, can easily realize other amendment, therefore do not deviating under the universal that claim and equivalency range limit, the present invention is not limited to specific details and illustrates here and the embodiment described.
Claims (4)
1. a rose flower wine, it is characterized in that, its raw materials is counted by weight and is comprised following component: fresh-rose 10 ~ 30 parts, 1 ~ 10 part, peach blossom, 1 ~ 10 part, shizandra berry, mulberries 10 ~ 20 parts, 5 ~ 10 parts, agalloch eaglewood branch, Flos Robiniae Pseudoacaciae 5 ~ 10 parts, Flower of Arabian Jasmine 10 ~ 20 parts, wolfberry fruit 5 ~ 10 parts, glutinous rehmannia 1 ~ 5 part, Semen Cassiae 5 ~ 10 parts, Japanese Honeysuckle 1 ~ 5 part, 1 ~ 5 part, Poria cocos, aloe 5 ~ 15 parts, Radix Angelicae Sinensis 10 ~ 20 parts, 5 ~ 10 parts, rock sugar.
2. rose flower wine according to claim 1, it is characterized in that, its raw materials is counted by weight and is comprised following component: fresh-rose 15 ~ 25 parts, 3 ~ 7 parts, peach blossom, 3 ~ 7 parts, shizandra berry, mulberries 10 ~ 20 parts, 5 ~ 10 parts, agalloch eaglewood branch, Flos Robiniae Pseudoacaciae 5 ~ 10 parts, Flower of Arabian Jasmine 12 ~ 17 parts, wolfberry fruit 5 ~ 10 parts, glutinous rehmannia 1 ~ 5 part, Semen Cassiae 5 ~ 10 parts, Japanese Honeysuckle 1 ~ 5 part, 1 ~ 5 part, Poria cocos, aloe 8 ~ 13 parts, Radix Angelicae Sinensis 10 ~ 20 parts, 5 ~ 10 parts, rock sugar.
3. rose flower wine according to claim 2, it is characterized in that, its raw materials is counted by weight and is comprised following component: fresh-rose 20 parts, 7 parts, peach blossom, 4 parts, shizandra berry, mulberries 15 parts, 8 parts, agalloch eaglewood branch, Flos Robiniae Pseudoacaciae 9 parts, Flower of Arabian Jasmine 14 parts, wolfberry fruit 7 parts, glutinous rehmannia 3 parts, Semen Cassiae 8 parts, Japanese Honeysuckle 3 parts, 4 parts, Poria cocos, aloe 13 parts, Radix Angelicae Sinensis 16 parts, 6 parts, rock sugar.
4. the preparation method of rose flower wine according to claim 1-3, is characterized in that, comprise the following steps:
(1) starting material prepared needed for rose flower wine are taken by weight;
(2) fresh-rose, peach blossom, shizandra berry, mulberries, agalloch eaglewood branch, Flos Robiniae Pseudoacaciae, Flower of Arabian Jasmine, wolfberry fruit, glutinous rehmannia, Semen Cassiae, Japanese Honeysuckle, Poria cocos, aloe, Radix Angelicae Sinensis and rock sugar are added to the water, then heat 30 ~ 90min;
(3) ferment, then add polygalacturonase, after polygalacturonase decomposes, adding sour grapes brewer yeast, is 20 ~ 25 DEG C of condition bottom fermentations 5 ~ 10 days in temperature;
(4) squeezing process, the juice that step (3) obtains filters, and filters the residue obtained and squeezes, then continue to allow residue ferment, and when the sugared concentration of residue drops to below 3g/l, terminates fermentation;
(5) ageing, until ageing after 6 ~ 12 months, obtained rose flower wine stoste, then carries out blending, obtaining finished product.
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| CN201410665724.8A CN104328001A (en) | 2014-11-20 | 2014-11-20 | Rose wine and preparation method thereof |
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| CN201410665724.8A CN104328001A (en) | 2014-11-20 | 2014-11-20 | Rose wine and preparation method thereof |
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Cited By (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104862188A (en) * | 2015-06-18 | 2015-08-26 | 陈飞 | Fresh rose wine making method |
| 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 |
| CN107236647A (en) * | 2017-08-08 | 2017-10-10 | 合肥润雨农业科技有限公司 | A kind of preparation method of local flavor cherry wine |
| CN107456523A (en) * | 2017-08-04 | 2017-12-12 | 凌秀梅 | A kind of jasmine flower liquor and preparation method thereof |
| CN108865564A (en) * | 2018-06-22 | 2018-11-23 | 江南大学 | A kind of fermented type Flower wine and preparation method thereof rich in anthocyanin |
| CN109182006A (en) * | 2018-10-31 | 2019-01-11 | 无锡悦禧玫瑰科技有限公司 | A kind of manufacture craft of rose pure mellow wine |
| CN109247560A (en) * | 2018-08-09 | 2019-01-22 | 黔西南州天麒绿色产业开发有限公司 | A kind of fermented type seasoning rose cooking wine and preparation method thereof |
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| CN1458267A (en) * | 2003-05-26 | 2003-11-26 | 张正儒 | Process for making ginseng and safflower wine |
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| CN104862188A (en) * | 2015-06-18 | 2015-08-26 | 陈飞 | Fresh rose wine making method |
| 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 |
| CN107456523A (en) * | 2017-08-04 | 2017-12-12 | 凌秀梅 | A kind of jasmine flower liquor and preparation method thereof |
| CN107236647A (en) * | 2017-08-08 | 2017-10-10 | 合肥润雨农业科技有限公司 | A kind of preparation method of local flavor cherry wine |
| CN108865564A (en) * | 2018-06-22 | 2018-11-23 | 江南大学 | A kind of fermented type Flower wine and preparation method thereof rich in anthocyanin |
| CN109247560A (en) * | 2018-08-09 | 2019-01-22 | 黔西南州天麒绿色产业开发有限公司 | A kind of fermented type seasoning rose cooking wine and preparation method thereof |
| CN109182006A (en) * | 2018-10-31 | 2019-01-11 | 无锡悦禧玫瑰科技有限公司 | A kind of manufacture craft of rose pure mellow wine |
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