CN104593190A - Preparation method of rosa-roxburghii wine - Google Patents
Preparation method of rosa-roxburghii wine Download PDFInfo
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- CN104593190A CN104593190A CN201410834470.8A CN201410834470A CN104593190A CN 104593190 A CN104593190 A CN 104593190A CN 201410834470 A CN201410834470 A CN 201410834470A CN 104593190 A CN104593190 A CN 104593190A
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- 235000000640 Rosa roxburghii Nutrition 0.000 title claims abstract description 21
- 238000002360 preparation methods Methods 0.000 title claims abstract description 17
- 238000000855 fermentation Methods 0.000 claims abstract description 23
- 230000004151 fermentation Effects 0.000 claims abstract description 23
- 240000004808 Saccharomyces cerevisiae Species 0.000 claims abstract description 18
- 238000003756 stirring Methods 0.000 claims abstract description 12
- 101710083231 Polygalacturonase Proteins 0.000 claims abstract description 8
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- 235000012907 honey Nutrition 0.000 claims abstract description 6
- 240000006365 Vitis vinifera Species 0.000 claims abstract 2
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- 241001081830 Degeneriaceae Species 0.000 claims description 24
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- 230000004913 activation Effects 0.000 claims description 5
- -1 dd Species 0.000 claims description 5
- 238000006062 fragmentation reactions Methods 0.000 claims description 5
- 235000021022 fresh fruits Nutrition 0.000 claims description 5
- 238000007789 sealing Methods 0.000 claims description 5
- 230000000694 effects Effects 0.000 abstract description 7
- 230000029087 digestion Effects 0.000 abstract description 4
- 235000013399 edible fruits Nutrition 0.000 abstract description 4
- 230000001737 promoting Effects 0.000 abstract description 4
- 210000002784 Stomach Anatomy 0.000 abstract description 3
- 206010013911 Dysgeusia Diseases 0.000 abstract description 2
- 208000004880 Polyuria Diseases 0.000 abstract description 2
- 201000011510 cancer Diseases 0.000 abstract description 2
- 235000009508 confectionery Nutrition 0.000 abstract description 2
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- 206010039966 Senile dementia Diseases 0.000 abstract 1
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- 206010047623 Vitamin C deficiency Diseases 0.000 description 1
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Classifications
-
- 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
Abstract
Description
Technical field
The present invention relates to fermented glutinous rice technical field, specifically, relate to a kind of preparation method of thorn pear wine.
Background technology
Rosa roxburghii has another name called thatch pears, oblonga, and another name send the spring to return, stings sour pear, nine-headed bird, Wen Xianguo, is the fruit of rosaceous plant rosa roxburghii, is the precious fruit of nutrition of healthcare.Containing abundant vitamins C in fruit, be called as " king of Vc ".The pharmaceutical use of Rosa roxburghii is very high, and its flower, Ye Guo, seed can be used as medicine, and have stomach invigorating, help digestion, nourish, effect of antidiarrheal.Particularly Rosa roxburghii is rich in superoxide-dismutase, is internationally recognizedly to have active substance that is anti-ageing, protective effect on cancer risk, and Rosa roxburghii also has antiviral, radiation-resistant effect, in cardiovascular, Digestive tract and various tumor disease are prevented and treated, applies very extensive.Singli roxbrugh rose fruit-flavor is sour, puckery, flat, have enhancing body to the resistibility infected, cancer-resisting, treatment vitamin C deficiency, lead-eliminating effect, anti-ageing, treatment vitamin B1 deficiency, treatment oral inflammation, promote human normal to grow and treatment nyctalopia, invigorating the spleen is aid digestion relieve pain, fall three high effects.
At present, Rosa roxburghii is mainly used for directly eating something rare, or it is dry to be processed into Rosa roxburghii, is used for steeping in wine, or prepares health tea etc. with other medicinal materials.Also there is investigator that Rosa roxburghii and the mixing of other coarse cereals are taken brewing health-care wine, but owing to being mixed with other coarse cereals, based on coarse cereals, Rosa roxburghii is auxiliary, the wine of the private coarse cereals brew of the wine merchandiser of brew is caused to be compared, the mouthfeel of the two does not almost have difference, and composition contained in wine is substantially the same with the wine of common coarse cereals brew.
Summary of the invention
In view of this, the object of this invention is to provide the brew method of a kind of mouthfeel more thorn pear wine that alcohol is positive.
The present invention solves technique scheme by the following technical programs:
A preparation method for thorn pear wine, comprises the following steps:
(1) choose the Rosa roxburghii fresh fruit had no mechanical damage, removed seed afterwash, then get juice with juice extractor fragmentation, for subsequent use after fruit juice is filtered;
(2) poured into by fruit juice in small-sized temperature control impregnating autoclave, then add the polygalacturonase 40 ~ 50mg/L activated, circulation stirring is even, at the temperature of 25 ~ 28 DEG C, flood 12 ~ 13h;
(3) get active dry yeast, joined in a small amount of Sucus Rosae Normalis, activate at the temperature of 40 ~ 45 DEG C, treat in Sucus Rosae Normalis, have a small amount of bubble to gush out; Then poured in fermentor tank by Sucus Rosae Normalis, and poured into together with Sucus Rosae Normalis in fermentor tank by the active dry yeast after activation, controlling leavening temperature is 20 ~ 25 DEG C, and fermentation time is 7 ~ 10 days;
(4) fermentation materials is poured in another fermentor tank, simultaneously disgorging, then add grape yeast, and add honey and regulate its sugar to be 10 ~ 12%, after stirring, then control temperature is 18 ~ 20 DEG C, sealing and fermenting 10 ~ 15 days;
(5) after fermentation ends, at the bottom of fermentor tank, release former wine, this former wine is carried out 8 ~ 12 tank switchings and filtration, then leave standstill 10 ~ 12 days at normal temperatures, then bottle, obtain thorn pear wine.
Preferably, in described step (2), the consumption of polygalacturonase is 45mg/L.
Preferably, in described step (3), leavening temperature is 23 DEG C, and fermentation time is 9 days.
Preferably, in described step (4), leavening temperature is 19 DEG C, and fermentation time is 12 days.
The number of degrees of described thorn pear wine are 40 ~ 45 degree.
Beneficial effect of the present invention is: the present invention carrys out brew thorn pear wine by adopting pure Rosa roxburghii, and is retained in thorn pear wine by the effective constituent in Rosa roxburghii, makes this thorn pear wine have clearing away heat and promoting diuresis, anti-ageing, anti-cancer and effect of stomach strengthening and digestion promoting.Meanwhile, the mouthfeel of this thorn pear wine is pure and sweet, mellow and full tasty and refreshing, long times of aftertaste.
Embodiment
Conveniently those skilled in the art will recognize that the present invention will be further described below in conjunction with embodiment.Embodiment is only illustrating this invention, is not limitation of the invention, and the step not doing in embodiment to illustrate is all prior arts, is not described in detail at this.
Embodiment one
A preparation method for thorn pear wine, comprises the following steps:
(1) choose the Rosa roxburghii fresh fruit had no mechanical damage, removed seed afterwash, then get juice with juice extractor fragmentation, for subsequent use after fruit juice is filtered;
(2) poured into by fruit juice in small-sized temperature control impregnating autoclave, then add the polygalacturonase 40mg/L activated, circulation stirring is even, at the temperature of 25 DEG C, flood 12h;
(3) get active dry yeast, joined in a small amount of Sucus Rosae Normalis, activate at the temperature of 40 DEG C, treat in Sucus Rosae Normalis, have a small amount of bubble to gush out; Then poured in fermentor tank by Sucus Rosae Normalis, and poured into together with Sucus Rosae Normalis in fermentor tank by the active dry yeast after activation, controlling leavening temperature is 20 DEG C, and fermentation time is 10 days;
(4) fermentation materials is poured in another fermentor tank, simultaneously disgorging, then add grape yeast, and add honey and regulate its sugar to be 10%, after stirring, then control temperature is 18 DEG C, sealing and fermenting 10 days;
(5) after fermentation ends, at the bottom of fermentor tank, release former wine, this former wine is carried out 8 tank switchings and filtration, then leave standstill 10 days at normal temperatures, then bottle, obtain thorn pear wine.
The number of degrees of the thorn pear wine of above-mentioned preparation are 40 degree.
Embodiment two
A preparation method for thorn pear wine, comprises the following steps:
(1) choose the Rosa roxburghii fresh fruit had no mechanical damage, removed seed afterwash, then get juice with juice extractor fragmentation, for subsequent use after fruit juice is filtered;
(2) poured into by fruit juice in small-sized temperature control impregnating autoclave, then add the polygalacturonase 50mg/L activated, circulation stirring is even, at the temperature of 28 DEG C, flood 13h;
(3) get active dry yeast, joined in a small amount of Sucus Rosae Normalis, activate at the temperature of 45 DEG C, treat in Sucus Rosae Normalis, have a small amount of bubble to gush out; Then poured in fermentor tank by Sucus Rosae Normalis, and poured into together with Sucus Rosae Normalis in fermentor tank by the active dry yeast after activation, controlling leavening temperature is 25 DEG C, and fermentation time is 7 days;
(4) fermentation materials is poured in another fermentor tank, simultaneously disgorging, then add grape yeast, and add honey and regulate its sugar to be 12%, after stirring, then control temperature is 20 DEG C, sealing and fermenting 15 days;
(5) after fermentation ends, at the bottom of fermentor tank, release former wine, this former wine is carried out 12 tank switchings and filtration, then leave standstill 2 days at normal temperatures, then bottle, obtain thorn pear wine.
The number of degrees of the thorn pear wine of above-mentioned preparation are 45 degree.
Embodiment three
A preparation method for thorn pear wine, comprises the following steps:
(1) choose the Rosa roxburghii fresh fruit had no mechanical damage, removed seed afterwash, then get juice with juice extractor fragmentation, for subsequent use after fruit juice is filtered;
(2) poured into by fruit juice in small-sized temperature control impregnating autoclave, then add the polygalacturonase 40 ~ 50mg/L activated, circulation stirring is even, at the temperature of 26 DEG C, flood 12h;
(3) get active dry yeast, joined in a small amount of Sucus Rosae Normalis, activate at the temperature of 42 DEG C, treat in Sucus Rosae Normalis, have a small amount of bubble to gush out; Then poured in fermentor tank by Sucus Rosae Normalis, and poured into together with Sucus Rosae Normalis in fermentor tank by the active dry yeast after activation, controlling leavening temperature is 23 DEG C, and fermentation time is 9 days;
(4) fermentation materials is poured in another fermentor tank, simultaneously disgorging, then add grape yeast, and add honey and regulate its sugar to be 11%, after stirring, then control temperature is 19 DEG C, sealing and fermenting 12 days;
(5) after fermentation ends, at the bottom of fermentor tank, release former wine, this former wine is carried out 10 tank switchings and filtration, then leave standstill 11 days at normal temperatures, then bottle, obtain thorn pear wine.
The number of degrees of the thorn pear wine of above-mentioned preparation are 42 degree.
The above, it is only better example of the present invention, not any pro forma restriction is done to the present invention, anyly do not depart from technical solution of the present invention content, the any simple modification done above example according to technical spirit of the present invention, coversion material equivalent variations and modification, all still belong in the scope of technical solution of the present invention.
Claims (5)
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| CN201410834470.8A CN104593190A (en) | 2014-12-29 | 2014-12-29 | Preparation method of rosa-roxburghii wine |
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| CN201410834470.8A CN104593190A (en) | 2014-12-29 | 2014-12-29 | Preparation method of rosa-roxburghii wine |
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Cited By (10)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104974893A (en) * | 2015-07-21 | 2015-10-14 | 杜鹏 | Normal-juice roxburgh rose wine and preparation method thereof |
| CN105062836A (en) * | 2015-09-04 | 2015-11-18 | 刘永 | Roxburgh rose fruit wine and making process thereof |
| CN105219591A (en) * | 2015-11-11 | 2016-01-06 | 贵州绿荫河农业发展有限公司 | A kind of brewing method without seed Rosa roxburghii fermented wine |
| CN105623968A (en) * | 2016-04-05 | 2016-06-01 | 贵州省果树科学研究所 | Hylocereus polyrhizus mixed-fermentation fruit wine and brewage method thereof |
| 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 |
| CN107574081A (en) * | 2017-10-29 | 2018-01-12 | 贵州文松发酵食品有限公司 | A kind of thorn pear wine and preparation method thereof |
| CN107586656A (en) * | 2017-10-29 | 2018-01-16 | 贵州文松发酵食品有限公司 | A kind of full fruit wine of Rosa roxburghii 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 |
| CN108277127A (en) * | 2018-03-05 | 2018-07-13 | 桐梓县德毓蜂业发展有限公司 | A kind of Rosa roxburghii Tratt honey fruit wine |
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