CN104593190A - Preparation method of rosa-roxburghii wine - Google Patents

Preparation method of rosa-roxburghii wine Download PDF

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Publication number
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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China
Prior art keywords
wine
thorn pear
temperature
days
rosa
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CN201410834470.8A
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Chinese (zh)
Inventor
周忠
周鹏
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普定县绿品农业发展有限公司
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Priority to CN201410834470.8A priority Critical patent/CN104593190A/en
Publication of CN104593190A publication Critical patent/CN104593190A/en

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    • CCHEMISTRY; METALLURGY
    • C12BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
    • C12GWINE; PREPARATION THEREOF; ALCOHOLIC BEVERAGES; PREPARATION OF ALCOHOLIC BEVERAGES NOT PROVIDED FOR IN SUBCLASSES C12C OR C12H
    • C12G3/00Preparation of other alcoholic beverages
    • C12G3/02Preparation of other alcoholic beverages by fermentation

Abstract

The invention discloses a preparation method of rosa-roxburghii wine and belongs to the technical field of wine brewing. The preparation method comprises the following steps: crushing and juicing fresh rosa-roxburghii fruits, then adding activated pectinase into the juice, circularly stirring to be uniform, then dipping, then activating active dry yeast, and then pouring rosa-roxburghii juice and the activated active dry yeast into a fermentation tank; after fermenting for a period of time, pouring fermented materials into another fermentation tank, simultaneously removing precipitates, then adding grape yeast, adding honey to adjust the sugar, and after stirring to be uniform, fermenting; after the fermentation is finished, emptying raw wine from the bottom of the fermentation tank, carrying out tank exchange and filtering, standing and canning by using a bottle, and thus obtaining the rosa-roxburghii wine. The rosa-roxburghii wine disclosed by the invention is pure and sweet in mouthfeel, is mellow, full and tasty, is long in aftertaste, and has the effects of clearing heat, promoting diuresis, resisting senility, resisting cancer, invigorating the stomach and promoting digestion.

Description

A kind of preparation method of thorn pear wine

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)

1. a preparation method for thorn pear wine, is characterized in that, 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.
2. the preparation method of thorn pear wine as claimed in claim 1, it is characterized in that, in described step (2), the consumption of polygalacturonase is 45mg/L.
3. the preparation method of thorn pear wine as claimed in claim 1, it is characterized in that, in described step (3), leavening temperature is 23 DEG C, and fermentation time is 9 days.
4. the preparation method of thorn pear wine as claimed in claim 1, it is characterized in that, in described step (4), leavening temperature is 19 DEG C, and fermentation time is 12 days.
5. the preparation method of thorn pear wine as claimed in claim 1, it is characterized in that, the number of degrees of described thorn pear wine are 40 ~ 45 degree.
CN201410834470.8A 2014-12-29 2014-12-29 Preparation method of rosa-roxburghii wine CN104593190A (en)

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Cited By (10)

* Cited by examiner, † Cited by third party
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

Citations (4)

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Publication number Priority date Publication date Assignee Title
CN102127499A (en) * 2010-01-18 2011-07-20 龚晓星 Preparation process of thorn pear wine
CN102604783A (en) * 2012-04-01 2012-07-25 贵州省生物研究所 Method for brewing Rosa roxburghii fruit and hollow plum compound fruit wine
CN102604787A (en) * 2012-04-01 2012-07-25 贵州省生物研究所 Method for making seed-free roxburgh rose fermented fruit wine
US20150099032A1 (en) * 2013-10-08 2015-04-09 Vitathlete, Vitaman LLC Nutritional compositions and methods

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* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN102127499A (en) * 2010-01-18 2011-07-20 龚晓星 Preparation process of thorn pear wine
CN102604783A (en) * 2012-04-01 2012-07-25 贵州省生物研究所 Method for brewing Rosa roxburghii fruit and hollow plum compound fruit wine
CN102604787A (en) * 2012-04-01 2012-07-25 贵州省生物研究所 Method for making seed-free roxburgh rose fermented fruit wine
US20150099032A1 (en) * 2013-10-08 2015-04-09 Vitathlete, Vitaman LLC Nutritional compositions and methods

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Cited By (10)

* Cited by examiner, † Cited by third party
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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