CN104694360A - Rose stoste for blending rose liquor and making method thereof - Google Patents
Rose stoste for blending rose liquor and making method thereof Download PDFInfo
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- C12H—PASTEURISATION, STERILISATION, PRESERVATION, PURIFICATION, CLARIFICATION OR AGEING OF ALCOHOLIC BEVERAGES; METHODS FOR ALTERING THE ALCOHOL CONTENT OF FERMENTED SOLUTIONS OR ALCOHOLIC BEVERAGES
- C12H6/00—Methods for increasing the alcohol content of fermented solutions or alcoholic beverages
- C12H6/02—Methods for increasing the alcohol content of fermented solutions or alcoholic beverages by distillation
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Abstract
The invention belongs to the technical field of food processing, and particularly relates to rose stoste for blending rose liquor and a making method thereof. The method includes the following steps that a, pretreatment is conducted, calyx of dried roses and fresh roses is removed, and the dried roses without the calyx are smashed for use; b, digestion is conducted, the spare dried roses and spare fresh roses obtained in step a are added into white spirits to be soaked and then filtered, and leach liquor of the dried roses and leach liquor of the fresh roses are obtained; c, reduced pressure distillation is conducted on the leach liquor of the dried roses and the leach liquor of the fresh roses obtained in step b, and mother liquor of the dried roses and mother liquor of the fresh roses are obtained respectively; d, liquid mixing is conducted, the mother liquor of the dried roses and the mother liquor of the fresh roses obtained in step c are mixed evenly, mixed rose mother liquor is obtained and is controlled to be of the required liquor alcohol content, and the rose stoste is obtained. The method provides a new selection for making the rose stoste in the rose liquor.
Description
Technical field
The invention belongs to food processing technology field, be specifically related to for rose stoste of modulating cider and preparation method thereof.
Background technology
Rose is perennial evergreen or the fallen leaves property shrub of Rosaceae rose, and rosebud perfume (or spice) is tender, moist, warm in nature, sweet and slightly bitter taste.Have the cultivation history of more than 2000 year in China, main product in Shandong, Gansu, Anhui, Zhejiang, Hebei, the ground such as Inner Mongol.
Rose begins to be loaded in Yao Kecheng " food book on Chinese herbal medicine ", says: " gas of the evil that exorcises evil spirits, the fragrance of food is sweet and refreshing, makes us refreshing refreshing for the main sharp lung spleen of Rose, beneficial liver and gall." supplementary Amplifications of the Compendium of Materia Medica also has and carries: " Rose is invigorated blood circulation, fire falls in promoting circulation of blood, invigorating the spleen, menstruation regulating of regulating the flow of vital energy, nourishing beauty treatment." in Rose containing multiple bioactive ingredients; be mainly geraniol, phantol, vernol, phenylethyl alcohol, allylguaiacol, farnesol and lipid thereof, rose oxide, methyleugenol etc.; these compositions have good regulating QI to relieve pain, function of promoting blood circulation to disperse blood clots, also can improve periphery and internal organ microcirculation.Rose is also containing Quercetin, bitter principle, tannin, fatty oil, organic acid, haematochrome, yellow pigment, β-carotene, Pedunculagin, new suona horn element I and II, and wherein Pedunculagin and new suona horn element I have antivirus action; In addition, Rose is also containing 18 seed amino acids such as aspartic acid, Threonine, L-glutamic acid, glycine, proline(Pro), L-Ala, methionine(Met), Isoleucine, leucine, phenylalanine, Gelucystines.
Along with the transformation of medical model and the enhancing of people's health care consciousness, people more and more pay close attention to and have anti-ageing and rose flower wine that the is effect of beauty and health care aspect.In existing cider, be wine base mainly with storing sth. in a cellar ageing wine, top grade fresh-rose lobe is put in wine vat and soaks the several months, distillation, add oligofructose allotment, through old storage, filter, the operation such as to blend formulated, although mouthfeel is happy plentiful, mellow tasty and refreshing, the natural scents of rose is but strong not natural not.Therefore, need a kind of production method of new cider to take into account mouthfeel and fragrance.
Summary of the invention
First technical problem to be solved by this invention is to provide a kind of making for modulating the method for the rose stoste of cider.The method comprises the following steps:
A, pre-treatment: rose dried flower and fresh rose flower are removed calyx, then the rose dried flower removed after calyx is pulverized, for subsequent use;
B, lixiviate: rose dried flower for subsequent use for step a and fresh rose flower for subsequent use are added in white wine soak respectively, refilter, obtain rose dried flower vat liquor and fresh rose flower vat liquor respectively;
C, underpressure distillation: the rose dried flower vat liquor obtained by step b and fresh rose flower vat liquor carry out underpressure distillation respectively, obtain rose dried flower mother liquor and fresh rose flower mother liquor respectively;
D, dosing: by the rose dried flower mother liquor of step c and the mixing of fresh rose flower mother liquor, obtain the comprehensive mother liquor of rose, and controlled, to the required number of degrees, namely to obtain rose stoste.
Preferably, above-mentioned making is for modulating in the method steps a of the rose stoste of cider, and the grinding particle size of described rose dried flower is 20 order ~ 40 orders.
Preferably, above-mentioned making is for modulating in the method steps b of the rose stoste of cider, and during immersion, the part by weight of rose dried flower and white wine is 1 ︰ 5 ~ 15.
Preferably, above-mentioned making is for modulating in the method steps b of the rose stoste of cider, and during immersion, the part by weight of fresh rose flower and white wine is 1 ︰ 2 ~ 8.
Preferably, above-mentioned making is for modulating in the method steps b of the rose stoste of cider, and soaking the white wine concentration adopted is 50 ~ 60%vol.
Preferably, above-mentioned making is for modulating in the method steps b of the rose stoste of cider, and soak time is 20 ~ 40d, and soaking temperature is 20 ~ 30 DEG C.
Preferred further, above-mentioned making is for modulating in the method steps b of the rose stoste of cider, and during immersion, the part by weight of rose dried flower and white wine is 1 ︰ 10.
Preferred further, above-mentioned making is for modulating in the method steps b of the rose stoste of cider, and during immersion, the part by weight of fresh rose flower and white wine is 1 ︰ 5.
Preferred further, above-mentioned making is for modulating in the method steps b of the rose stoste of cider, and soaking the white wine concentration adopted is 55%vol.
Preferred further, above-mentioned making is for modulating in the method steps b of the rose stoste of cider, and soak time is 30d, and soaking temperature is 25 DEG C.
Preferably, above-mentioned making is for modulating in the method steps c of the rose stoste of cider, and described rose dried flower mother liquor wine degree controls at 50 ~ 60%vol, and fresh rose flower mother liquor wine degree controls at 40 ~ 50%vol.
Preferably, above-mentioned making is for modulating in the method steps c of the rose stoste of cider, and the temperature of described underpressure distillation is 55 ~ 65 DEG C, and pressure is 0.06 ~ 0.08Mpa.
Preferably, fresh rose flower mother liquor and rose dried flower mother liquor, for modulating in the method steps d of the rose stoste of cider, mix according to weight ratio 1 ︰ 1 ~ 5 by above-mentioned making, and to control rose comprehensive mother liquor wine degree be 45 ~ 55%vol.
Further, fresh rose flower mother liquor and rose dried flower mother liquor, for modulating in the method steps d of the rose stoste of cider, mix according to weight ratio 1 ︰ 3 by above-mentioned making.
Preferably, above-mentioned making is for modulating in the method steps d of the rose stoste of cider, and the wine degree of described rose stoste controls to be 22 ~ 46%vol.
Second technical problem to be solved by this invention there is provided the rose stoste that aforesaid method prepares.
Beneficial effect of the present invention is: the preparation method of rose stoste of the present invention is with low cost, not high to equipment requirements, but it is different from now conventional air distillation method, have employed the method for underpressure distillation, effectively can reduce the minimizing of the rose volatile substances caused by high temperature, easily by the high temperature rate of high temperature material, effectively can remove again some effects local flavor in rose with the aldehydes matter of bitter taste and some assorted tastes, flavour ingredient is given prominence to.Bata-phenethyl alcohol, Geraniol and geraniol content in the rose stoste using the inventive method to prepare are higher, and Rose Essentielle is strong.In addition this rose stoste water white transparency, combined by fresh rose flower stoste and rose dried flower stoste, the fragrance of a flower of dried flower and fresh flower is complementary, make rose stoste with the distinctive pure fragrance of a flower of rose, and Muscat Hamburg and aroma merge, and to form a kind of compound fragrant, Zhu Xiang coordinates, and it is fragrant lasting to return, and is deployed into cider and has good market outlook.
Embodiment
Making the method for the rose stoste for modulating cider, comprising the steps:
A, pre-treatment: rose dried flower and fresh rose flower are removed calyx, then the rose dried flower removed after calyx is pulverized, for subsequent use;
B, lixiviate: rose dried flower for subsequent use for step a and fresh rose flower for subsequent use are added in white wine soak respectively, refilter, obtain rose dried flower vat liquor and fresh rose flower vat liquor respectively;
C, underpressure distillation: the rose dried flower vat liquor obtained by step b and fresh rose flower vat liquor carry out underpressure distillation respectively, obtain rose dried flower mother liquor and fresh rose flower mother liquor respectively;
D, dosing: by the rose dried flower mother liquor of step c and the mixing of fresh rose flower mother liquor, obtain the comprehensive mother liquor of rose, and be reduced to the required number of degrees, namely obtain rose stoste.
In order to remove the bitter taste of raw material rose, be conducive to the pure of Rose Essentielle, the process removing calyx has been carried out to Rose, and under normal conditions, thinner to crushing material, all more be conducive to the extraction to useful matter in material, but, contriver finds: pulverizing rose dried flower, in the process of soak extraction, pulverize to obtain the too thin extraction being unfavorable for rose functional component and flavour ingredient on the contrary, therefore, the present invention is preferably in aforesaid method step a, the granularity pulverized by rose dried flower is 20 order ~ 40 orders, extract than being easier under this granularity, in the rose dried flower vat liquor obtained, functional component and flavour ingredient content are relatively the highest, achieve unforeseeable technique effect, fresh rose flower easily to be united caking after pulverizing, and is unfavorable for the extraction of effective constituent on the contrary, therefore only goes calyx process to fresh rose flower and do not pulverize.
In order to the recovery rate of raising rose effective constituent can tried one's best in leaching process, also can obtain the good rose extract of fragrance simultaneously, in aforesaid method step b, soak extraction rose dried flower and white wine part by weight control at 1 ︰ 5 ~ 15, and fresh rose flower and white wine part by weight control at 1 ︰ 2 ~ 8; Preferred, soak extraction rose dried flower and white wine part by weight control at 1 ︰ 10, and fresh rose flower and white wine part by weight control at 1 ︰ 5.
Preferably, in aforesaid method step b, the base wine concentration of soak extraction is 50 ~ 60%vol; Preferred, base wine concentration is 55%vol.
Preferably, in aforesaid method step b, extraction temperature is 20 ~ 30 DEG C, extraction time is 20 ~ 40d; Temperature is too high, and rose aroma component easily volatilizees; Temperature is too low, and rose aroma component can be made not extract fully, and under Extracting temperature of the present invention, rose fragrance constituents extraction is comparatively abundant and minimum on the mouthfeel impact of wine sample; Preferred, extraction time is 30d, and extraction temperature is 25 DEG C.
Further, containing a large amount of impurity in soaked extracting solution, in aforesaid method step b, available filtered through gauze removing rose residue in the present invention.
Contriver finds: when rose dried flower mother liquor is lower than 50%vol, when fresh rose flower mother liquor is lower than 40%vol, organoleptic analysis's result: Rose Essentielle is comparatively outstanding, and wine body mouthfeel is thin; When rose dried flower mother liquor is higher than 60%vol, when fresh rose flower mother liquor is higher than 50%vol, organoleptic analysis's result: aroma is heavier, fragrance of a flower aroma is inharmonious, and wine body mouthfeel slightly stimulates; So the rose dried flower mother liquor wine degree preferably controlled after underpressure distillation controls to be 50 ~ 60%vol, and fresh rose flower mother liquor wine degree controls at 40 ~ 50%vol.Further, the temperature controlling underpressure distillation is 55 ~ 65 DEG C, and pressure is 0.06 ~ 0.08MPa.
Preferably, in order to increase Rose Essentielle composition, make up the fragrance matter composition that in existing soak extraction technique, Rose is extracted not enough, in steps d, after adopting rose dried flower and fresh rose flower to extract separately, interworking carries out fragrance of a flower complementation again, and fresh rose flower mother liquor mixes by weight 1 ︰ 1 ~ 5 with rose dried flower mother liquor, and the rose obtained comprehensive mother liquor wine degree controls 45 ~ 55%vol, and comprehensive for rose mother liquor is reduced to the number of degrees 22 ~ 46%vol needed for cider dosing, obtain rose stoste.
Most preferred, described fresh rose flower mother liquor and rose dried flower mother liquor in mass ratio example 1 ︰ 3 mix and obtain the comprehensive mother liquor of rose.
Below by embodiment, the specific embodiment of the invention is further described, but not therefore by protection scope of the present invention restriction in one embodiment.
The different rose mother liquor wine degree of test example 1 is on the impact of rose stoste wine body
Different rose mother liquor wine degree on the impact of rose stoste wine body in table 1.
The table 1 cider number of degrees are on the impact of rose stoste wine body
| Rose dried flower mother liquor wine degree | Fresh rose flower mother liquor wine degree | Organoleptic analysis |
| 1＜50％vol | ＜40％vol | Rose Essentielle is comparatively outstanding, and wine body mouthfeel is thin |
| 2＞60％vol | ＞50％vol | Aroma is heavier, and fragrance of a flower aroma is inharmonious, and wine body mouthfeel slightly stimulates |
| 350～60％vol | 40～50％vol | Zhu Xiang coordinates, and it is fragrant lasting to return |
In summary, it is 50 ~ 60%vol that preferred rose dried flower mother liquor wine degree controls, and fresh rose flower mother liquor wine degree controls at 40 ~ 50%vol.
The different extraction temperature of test example 2, the effect comparison of time
By Rose lixiviate under differing temps, different time, result is as shown in table 2.
Table 2 Rose different condition extracting effect
| Extracting temperature DEG C | Extraction time d | Effect |
| -4 | 20 | Rose fragrance is very faint |
| 0 | 20 | Rose fragrance is faint |
| 10 | 20 | Rose fragrance is comparatively outstanding |
| 20 | 20 | Rose fragrance is given prominence to |
| 25 | 20 | Rose fragrance is comparatively fragrant strong |
| 30 | 20 | Rose fragrance is comparatively fragrant strong |
| 20 | 40 | Rose fragrance fragrance is strong |
| 20 | 30 | Rose gives off a strong fragrance |
| 20 | 20 | Rose fragrance is comparatively strong |
| 20 | 15 | Rose fragrance is given prominence to |
| 20 | 10 | Rose fragrance is comparatively outstanding |
| 20 | 5 | Rose fragrance is more weak |
Embodiment 1
Feedstock treating: rose dried flower and fresh rose flower are removed calyx, and will the rose dried flower after calyx be gone to utilize HX-200 type medicinal herb grinder to pulverize, the granularity that rose dried flower is pulverized is 20 order ~ 40 orders;
Lixiviate: by going the fresh rose flower of calyx to be that raw material is put into extractor by 1 ︰ 2 by fresh rose flower and white wine part by weight, add the base wine 5000mL of 50%vol; Rose dried flower after pulverizing removing calyx is that 1 ︰ 5 puts into extractor by rose dried flower and white wine part by weight, adds the base wine 5000mL of 50%vol; Soak time is 30d, and Extracting temperature is 30 DEG C; Stir 0.5 hour every day, feed liquid is mixed;
Underpressure distillation process: after rose extract is filtered rose slag by gauze, temperature 65 DEG C, pressure is after carrying out underpressure distillation under the condition of 0.06 ~ 0.08MPa, obtains 50%vol rose dried flower mother liquor, 40%vol fresh rose flower mother liquor;
Rose mother liquor dosing: mixed according to certain ratio with fresh rose flower mother liquor by rose dried flower mother liquor, obtain the comprehensive mother liquor of rose, main part by weight has 4 kinds, and be respectively 1 ︰ 2,1 ︰ 1,2 ︰ 1,5 ︰ 1, its sense organ appraise is in table 3.
Table 3 rose dried flower mother liquor and the appraise of fresh rose flower mother liquor mixing wine body sense organ
The wine body that scheme 4 in the dosing of rose mother liquor obtains is reduced to 46%vol needed for cider dosing, recycles the rose stoste that can obtain after small-sized chip filter filters clarifying.
Embodiment 2
The rose that embodiment 1 is obtained by Feedstock treating is carried out lixiviate, leaching step process is with embodiment one, solid-liquid ratio is configured to rose dried flower and white wine part by weight is 1 ︰ 15, fresh rose flower and white wine part by weight are 1 ︰ 8, the time of soak extraction is 20d, base wine concentration is 60%vol, and Extracting temperature is 20 DEG C; By rose dried flower vat liquor and fresh rose flower vat liquor after temperature 65 DEG C, pressure carry out underpressure distillation under being the condition of 0.06 ~ 0.08MPa, obtain 60%vol rose dried flower mother liquor, 50%vol fresh rose flower mother liquor.
Embodiment 3
The rose that embodiment 1 is obtained by Feedstock treating is carried out lixiviate, leaching step process is with embodiment one, solid-liquid ratio is configured to rose dried flower and white wine part by weight is 1 ︰ 10, fresh rose flower and white wine part by weight are 1 ︰ 5, the time of soak extraction is 30d, base wine concentration is 55%vol, and Extracting temperature is 25 DEG C; By rose dried flower vat liquor and fresh rose flower vat liquor after temperature 60 C, pressure carry out underpressure distillation under being the condition of 0.06 ~ 0.08MPa, obtain 57%vol rose dried flower mother liquor, 45%vol fresh rose flower mother liquor; Fresh rose flower mother liquor and rose dried flower mother liquor are mixed according to weight ratio 1 ︰ 3, obtains the comprehensive mother liquor of rose that wine degree is 54%vol.By rose comprehensive mother liquor degree of falling, obtain the rose stoste that wine degree is 36%vol, and modulate the cider of a 36%vol, its sense organ appraise is in table 4.
The different cider of table 4 sensory test
Claims (10)
1. making the method for the rose stoste for modulating cider, it is characterized in that: comprise the following steps:
A, pre-treatment: rose dried flower and fresh rose flower are removed calyx, then the rose dried flower removed after calyx is pulverized, for subsequent use;
B, lixiviate: rose dried flower for subsequent use for step a and fresh rose flower for subsequent use are added in white wine soak respectively, refilter, obtain rose dried flower vat liquor and fresh rose flower vat liquor respectively;
C, underpressure distillation: the rose dried flower vat liquor obtained by step b and fresh rose flower vat liquor carry out underpressure distillation respectively, obtain rose dried flower mother liquor and fresh rose flower mother liquor respectively;
D, dosing: by the rose dried flower mother liquor of step c and the mixing of fresh rose flower mother liquor, obtain the comprehensive mother liquor of rose, and controlled, to the required number of degrees, namely to obtain rose stoste.
2. method according to claim 1, is characterized in that: in step a, and the grinding particle size of described rose dried flower is 20 order ~ 40 orders.
3. method according to claim 1, is characterized in that: in step b, and during immersion, the part by weight of rose dried flower and white wine is 1 ︰ 5 ~ 15; Be preferably 1 ︰ 10.
4. method according to claim 1, is characterized in that: in step b, and during immersion, the part by weight of fresh rose flower and white wine is 1 ︰ 2 ~ 8; Be preferably 1 ︰ 5.
5. method according to claim 1, is characterized in that: in step b, and soaking the white wine concentration adopted is 50 ~ 60%vol; Be preferably 55%vol.
6. method according to claim 1, is characterized in that: in step b, and soak time is 20 ~ 40d, and soaking temperature is 20 ~ 30 DEG C; Preferred soak time is 30d, and soaking temperature is 25 DEG C.
7. the method according to any one of claim 1 ~ 6, is characterized in that: in step c, and described rose dried flower mother liquor wine degree controls at 50 ~ 60%vol, and fresh rose flower mother liquor wine degree controls at 40 ~ 50%vol.
8. method according to claim 1, is characterized in that: in steps d, fresh rose flower mother liquor and rose dried flower mother liquor is mixed according to weight ratio 1 ︰ 1 ~ 5, and to control rose comprehensive mother liquor wine degree be 45 ~ 55%vol.
9., in method according to claim 1, in steps d, the wine degree of described rose stoste controls to be 22 ~ 46%vol.
10. the rose stoste prepared by the method described in any one of claim 1 ~ 9.
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Cited By (6)
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| CN105349360A (en) * | 2015-11-20 | 2016-02-24 | 张恩胜 | Chestnut flower and rose wine |
| CN105886298A (en) * | 2016-06-13 | 2016-08-24 | 宣威市禹鼎商贸有限公司 | Making method of fresh rose flower liquor |
| 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 |
| CN106318825A (en) * | 2016-11-15 | 2017-01-11 | 广西大学 | Production method of manufacturing fresh flower wine through cellar |
| 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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| 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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| CN104694360B (en) | 2017-06-16 |
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Address after: Luzhou Lao Jiao Plaza No. 9 South Road 646000 Luzhou city Longmatan District in Sichuan Province Co-patentee after: Luzhou Laojiao Health Wine Co., Ltd. Patentee after: Luzhou Pinchuang Technology Co., Ltd. Address before: Luzhou Lao Jiao Plaza No. 9 South Road 646000 Luzhou city Longmatan District in Sichuan Province Co-patentee before: Health preserving wine industry limited liability company of Luzhou Old Cellar group Patentee before: Luzhou Pinchuang Technology Co., Ltd. |
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