CN104673611A - Rose steeped wine and preparation method thereof - Google Patents
Rose steeped wine and preparation method thereof Download PDFInfo
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- CN104673611A CN104673611A CN201510131955.5A CN201510131955A CN104673611A CN 104673611 A CN104673611 A CN 104673611A CN 201510131955 A CN201510131955 A CN 201510131955A CN 104673611 A CN104673611 A CN 104673611A
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- rose
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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
- C12G3/04—Preparation of other alcoholic beverages by mixing, e.g. for preparation of liqueurs
Abstract
The invention belongs to the technical field of wine brewing, and in particular relates to rose steeped wine and a preparation method thereof. The preparation method comprises the following steps: a, pretreating, namely, by taking rose as a raw material, after the rose is dried, removing calyxes of dried rose, crushing, and screening the dried rose by using a 20 mesh sieve for later use; when the rose is fresh, removing calyxes of the fresh rose, and shearing the petals for later use; b, performing digestion, namely, soaking the raw material obtained in the step a by using base wine; and c, performing aftertreatment, namely, after soaking is completed, filtering by using a filtering membrane so as to obtain filtrate, adding water to adjust the alcohol content of the filtrate to be 30-50%vol, removing turbidity by using activated carbon, and finally filtering by using kieselguhr, thereby obtaining the rose steeped wine. By adopting the preparation method, a novel option is provided for preparation of rose steeped wine.
Description
Technical field
The invention belongs to brewing technical field, be specifically related to rose and steep in wine and preparation method thereof.
Background technology
Along with improving constantly of living standards of the people, Liquor Products starts to the future development such as low, high-quality, nutrition, functionalization.Especially nowadays domestic consumer focuses on drinking civilization, drinking health more.Rose is the original thing of China, and, dense sweet, comfortable pleasant fragrance unique with it is subject to liking of people, has a long history in China with Rose alcoholic.
Research shows that Rose has well anti-oxidant, antibacterial, anxiety, increase metabolism, the effect such as to invigorate blood circulation.Utilize Rose to make rose as raw material to steep in wine, not only can make the cider that the making fragrance of a flower and aroma are coordinated, red with charming brilliant violet, comfortable taste is fragrant and sweet, and the nutritive substance of Rose, anti-oxidant function material leaching yield are also higher, high wine base improves the stability of material.
Experience immersion technology mainly taked by modern cider, and processing parameter and technical requirements are still unstable.Mainly there is following problem in tradition cider technology of soaking: the cider 1, bubbled out is often with certain bitter taste; 2, Rose constituents extraction is incomplete; 3, long soaking time.
Summary of the invention
First technical problem to be solved by this invention is to provide the making method that a kind of rose is steep in wine.The method comprises the following steps:
A, pre-treatment: take Rose as raw material; When Rose is rose dried flower, by rose dried flower removing calyx, pulverizes and cross 20 mesh sieves, by for subsequent use for the rose dried flower by 20 mesh sieves; When Rose is fresh rose flower, fresh rose flower is removed calyx, for subsequent use after shredding petal;
B, lixiviate: by the raw material soaking that base wine is for subsequent use to step a;
C, aftertreatment: soak and terminate rear membrane filtration, obtain filtrate; Add water and modulate wine degree to the 30 ~ 50%vol of filtrate; Again with gac turbidity removal; Last with diatomite filtration.
Preferably, the making method that above-mentioned rose is steep in wine, in step a, the water ratio of described rose dried flower is 10 ~ 14%.
Preferably, the making method that above-mentioned rose is steep in wine, in step a, described shreds petal to 0.5 ~ 1.5cm
2.
Preferably, the making method that above-mentioned rose is steep in wine, in step b, is 1 ︰ 20 ~ 30 by mass volume ratio solid-liquid ratio during immersion.
Preferably, the making method that above-mentioned rose is steep in wine, in step b, the base wine wine degree adopted during immersion is 50 ~ 65%vol.
Further preferred, the making method that above-mentioned rose is steep in wine, in step b, described base wine is any one in white wine or edible ethanol.
Preferably, the making method that above-mentioned rose is steep in wine, in step b, soak time is 7 ~ 14d, and soaking temperature is 25 ~ 30 DEG C.
Preferably, the making method that above-mentioned rose is steep in wine, in step b, during immersion coordinate supersound process, every day supersound process 20 ~ 40min.
Preferably, the making method that above-mentioned rose is steep in wine, in step c, adopts the membrane filtration of 0.6 ~ 0.8um.
Preferably, the making method that above-mentioned rose is steep in wine, in step c, the time adopting gac turbidity removal is 24 ~ 48h.
Second technical problem to be solved by this invention is to provide the rose that above-mentioned a kind of making method prepares and steeps in wine.
The inventive method not only can be produced has the cider that the comfortable fragrance of a flower, taste mellow, the charming brilliant violet of band are red, be of high nutritive value, and highly shortened the production cycle simultaneously, stabilizes the quality of steeping in wine, have wide market outlook and promotional value.
Embodiment
The making method that rose is steep in wine, the method comprises the following steps:
A, pre-treatment: take Rose as raw material; When Rose is rose dried flower, by rose dried flower removing calyx, pulverizes and cross 20 mesh sieves, will for subsequent use of 20 mesh sieves be crossed; When Rose is fresh rose flower, fresh rose flower is removed calyx, shredding petal is 0.5 ~ 1.5cm
2for subsequent use afterwards;
B, lixiviate: by the raw material soaking that base wine is for subsequent use to step a;
C, aftertreatment: soak and terminate rear membrane filtration, obtain filtrate; Add water and modulate wine degree to the 30 ~ 50%vol of filtrate, then gac turbidity removal 24 ~ 48h, diatomite filtration.
Because rose calyx is with certain bitter taste, in order to reduce the bitter taste of obtained wine thereby product, improve the mouthfeel of wine product, rose calyx is removed, only using roseleaf as raw material.
Find through contriver, when soaking Rose, when controlling that extraction temperature is 25 ~ 30 DEG C, base wine wine degree is 50 ~ 65%vol, solid-liquid ratio is 1 ︰ 20 ~ 30, the effective constituent (with total phenol extraction effect) of Rose can be extracted more complete by solvent effectively, thus reaches best extraction effect; Again after filtration, degree of falling, precipitation, filtration, thus obtain red-purple, the rose that the fragrance of flowers is strong, comfortable taste is fragrant and sweet steeps in wine.
Further, supersound process can be adopted every day in the process of soaking, make rose cell rupture, thus effective constituent can be extracted temporally more shorter.
Wherein, consider to steep in wine by the good rose of production quality, the raw material in above-mentioned a step need use fragrance rose dried flower that is comfortable, that work good with aroma or fresh rose flower, domestic as: the Rose quality on the ground such as Shandong, Gansu, Xinjiang is better.
In the inventive method step c, flocks in various degree after being adjusted to filtrate to different concns, can be produced, have impact to wine liquid outward appearance, so use gac turbidity removal, then in conjunction with diatomite turbidity removal, thus make wine product more stable.
The tradition similar family of method of steeping in wine steeps in wine mode, and the different batches of steeping in wine produced exists larger difference, and Production Time is longer, is 30d.Quality is good, the rose of uniform quality is steep in wine, and establish the step in technique, parameter etc., thus the rose of having prepared quality good is steep in wine according to great many of experiments in order to make for the present inventor.
Embodiment 1
Rose dried flower is removed calyx, pulverizes and cross 20 mesh sieves; With deodorization edible ethanol, rose dried flower is soaked, control solid-liquid ratio 1 ︰ 25, wine degree 60%vol, soaking temperature 30 DEG C, soak time 7d, ultrasonication 30min/d between soak period; Soak the membrane filtration terminating rear 0.8um, adjustment wine degree to 50%vol, then with gac by filtrate turbidity removal, namely obtains rose after recycle silicon algae soil filters and steeps in wine.
Embodiment 2
Rose dried flower is removed calyx, pulverizes and cross 20 mesh sieves; With deodorization edible ethanol, rose dried flower is soaked, control solid-liquid ratio 1 ︰ 25, wine degree 70%vol, soaking temperature 30 DEG C, soak time 7d, ultrasonication 30min/d between soak period; Soak the membrane filtration terminating rear 0.8um, adjustment wine degree to 50%vol, then with gac by filtrate turbidity removal, namely obtains rose after recycle silicon algae soil filters and steeps in wine.
Embodiment 3
Rose dried flower is removed calyx, pulverizes and cross 20 mesh sieves; With little bent scent type wine, rose dried flower is soaked, control solid-liquid ratio 1 ︰ 25, wine degree 60%vol, soaking temperature 30 DEG C, soak time 7d, ultrasonication 30min/d between soak period; Soak the membrane filtration terminating rear 0.8um, adjustment wine degree to 50%vol, then with gac by filtrate turbidity removal, namely obtains rose after recycle silicon algae soil filters and steeps in wine.
Embodiment 4
Fresh rose flower is removed calyx and shreds; With little bent scent type wine, rose dried flower is soaked, control solid-liquid ratio 1 ︰ 25, wine degree 60%vol, soaking temperature 30 DEG C, soak time 7d, ultrasonication 30min/d between soak period; Soak the membrane filtration terminating rear 0.8um, adjustment wine degree to 50%vol, then with gac by filtrate turbidity removal, namely obtains rose after recycle silicon algae soil filters and steeps in wine.
Adopt the rose prepared of embodiment 1-4 to steep in wine respectively to steep in wine with commercially available cider and carry out total phenol and sense organ contrasts, result is as following table 1:
Table 1 rose steep in wine experimental result contrast
As can be seen from Table 1, the rose adopting the inventive method to prepare is steep in wine, embodiment 1 ~ 4 obtained wine thereby is all without uncomfortable bitter taste, and especially embodiment 3,4 uses soaking in Chinese liquor gained cider without obvious bitter taste in sensory evaluation process, and flowery odour is pure and sweet comfortable.
Total phenol detected result of embodiment 3 ~ 4 and total phenol detected result of commercially available cider are contrasted and can find out, the Rose made by the present invention is steep in wine total phenol content average out to 15.02g GAE/100g DW, than high nearly 2 times of the total phenol content of the rose flower wine of market buying.Because the aldehydes matter anti-oxidation efficacy material that to be Rose main, so from Analysis of test results, the cider utilizing the present invention to obtain effective nutritive substance composition is obviously better than commercially available rose and steeps in wine.
Tradition Rose is steep in wine and will reach stable obtained wine thereby, time required for soak time is generally no less than 30d, but every day utilizes the method for ultrasonication soak solution 20 ~ 40min in the present invention, soak solution can be made just can to reach steady state at color, fragrance, mouthfeel, aldehydes matter content when 7d, substantially reduce soak time.
Claims (10)
1. the rose making method of steeping in wine, is characterized in that: comprise the following steps:
A, pre-treatment: take Rose as raw material; When Rose is rose dried flower, by rose dried flower removing calyx, pulverizes and cross 20 mesh sieves, by for subsequent use for the rose dried flower by 20 mesh sieves; When Rose is fresh rose flower, fresh rose flower is removed calyx, for subsequent use after shredding petal;
B, lixiviate: by the raw material soaking that base wine is for subsequent use to step a;
C, aftertreatment: soak and terminate rear membrane filtration, obtain filtrate; Add water and modulate wine degree to the 30 ~ 50%vol of filtrate; Again with gac turbidity removal; Last with diatomite filtration.
2. the rose according to claim 1 making method of steeping in wine, it is characterized in that: in step a, the water ratio of described rose dried flower is 10 ~ 14%.
3. the rose according to claim 1 making method of steeping in wine, it is characterized in that: in step a, described shreds petal to 0.5 ~ 1.5cm
2.
4. the rose according to claim 1 making method of steeping in wine, is characterized in that: in step b, is 1 ︰ 20 ~ 30 by mass volume ratio solid-liquid ratio during immersion.
5. the rose according to claim 1 making method of steeping in wine, it is characterized in that: in step b, the base wine wine degree adopted during immersion is 50 ~ 65%vol.
6. the rose according to claim 5 making method of steeping in wine, is characterized in that: in step b, and described base wine is any one in white wine or edible ethanol.
7. the rose according to claim 1 making method of steeping in wine, it is characterized in that: in step b, soak time is 7 ~ 14d, and soaking temperature is 25 ~ 30 DEG C.
8. the rose according to claim 1 making method of steeping in wine, is characterized in that: in step b, coordinates supersound process during immersion, every day supersound process 20 ~ 40min.
9. the rose according to claim 1 making method of steeping in wine, is characterized in that: in step c, and the time adopting gac turbidity removal is 24 ~ 48h.
10. the rose that the making method of being steep in wine by the rose described in claim 1 ~ 9 prepares is steep in wine.
Priority Applications (1)
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| CN201510131955.5A CN104673611A (en) | 2015-03-25 | 2015-03-25 | Rose steeped wine and preparation method thereof |
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| CN201510131955.5A CN104673611A (en) | 2015-03-25 | 2015-03-25 | Rose steeped wine and preparation method thereof |
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Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104877877A (en) * | 2015-06-18 | 2015-09-02 | 陈飞 | Preparation method of rose honey wine |
| CN105331493A (en) * | 2015-12-23 | 2016-02-17 | 秦皇岛大惠生物技术有限公司 | Rose sparking wine and production method thereof |
| CN106119044A (en) * | 2015-08-27 | 2016-11-16 | 泸州品创科技有限公司 | A kind of looks improving and the skin nourishing cider and preparation method thereof |
| CN113214942A (en) * | 2021-05-18 | 2021-08-06 | 中农实创(北京)环境工程技术有限公司 | Rose wine prepared from new rose variety |
| CN113214900A (en) * | 2021-05-12 | 2021-08-06 | 劲牌有限公司 | Preparation process of rose essence base suitable for blending wine body |
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Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104877877A (en) * | 2015-06-18 | 2015-09-02 | 陈飞 | Preparation method of rose honey wine |
| CN106119044A (en) * | 2015-08-27 | 2016-11-16 | 泸州品创科技有限公司 | A kind of looks improving and the skin nourishing cider and preparation method thereof |
| CN105331493A (en) * | 2015-12-23 | 2016-02-17 | 秦皇岛大惠生物技术有限公司 | Rose sparking wine and production method thereof |
| CN105331493B (en) * | 2015-12-23 | 2017-12-26 | 秦皇岛大惠生物技术有限公司 | A kind of rose fizz and its production method |
| CN113214900A (en) * | 2021-05-12 | 2021-08-06 | 劲牌有限公司 | Preparation process of rose essence base suitable for blending wine body |
| CN113214942A (en) * | 2021-05-18 | 2021-08-06 | 中农实创(北京)环境工程技术有限公司 | Rose wine prepared from new rose variety |
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Application publication date: 20150603 |
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