CN105441277B - A kind of rhodiola root cherry wine and preparation method thereof - Google Patents
A kind of rhodiola root cherry wine and preparation method thereof Download PDFInfo
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- CN105441277B CN105441277B CN201510901063.9A CN201510901063A CN105441277B CN 105441277 B CN105441277 B CN 105441277B CN 201510901063 A CN201510901063 A CN 201510901063A CN 105441277 B CN105441277 B CN 105441277B
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Abstract
A kind of rhodiola root cherry wine, it is the wine that a kind of alcoholic strength made using rhodiola root and cherry as raw material is 9~15 degree.The preparation method of above-mentioned rhodiola root cherry wine comprises the following steps：(1) cherry wine is made；(2) Kirsh is made；(3) rhodiola root Thick many candies are extracted；(4) rhodiola root brandy is prepared；(5) rhodiola root cherry wine is prepared, adds the rhodiola root brandy of step (4) into the cherry wine of step (1) as needed, alcoholic strength is improved between 9~15 degree, obtains pure natural rhodiola root cherry wine.The raw material of the present invention does not add the sugar and ethanol of external source, not only fragrance is stronger for this wine, and flavor is also unique all from cherry and rhodiola root.
Description
Technical field is related to a kind of wine and preparation method thereof the invention belongs to field of food.
Background technology
Prunus rose family Prunus shrub, is known as the laudatory title of " spring fruit first ", it full of nutrition, contained protein,
Sugar, phosphorus, carrotene, vitamin C etc. are higher than apple, pears, and especially iron-holder is high.Cherry can be used for making wine, cherry wine color
In baby pink, a burst of light cherry perfume is given out in aroma, there is dispelling wind and eliminating dampness, promote the production of body fluid to quench thirst, remove irascibility strengthening the spleen and stomach, grow
Skin beauty treatment and other effects, the cherry wine for drinking brewing also have human body many benefits.《Compendium of Materia Medica》Record " cherry is sweet, hot, puckery,
Wind-dispelling, dehumidifying, promoting eruption, removing toxic substances ".The potassium ion enriched in cherry wine, can be that body supplements enough potassium ion, thus with pain
Ion exchange occurs for the sodium ion in the not high natriuresis hydrochlorate of the excessive solubility of wind patient's body, becomes the natriuresis hydrochlorate of deposition
The potassium lithate high into solubility, by blood circulation, excretes with urine, dispels the work of gout so as to reach and reduce uric acid
With.And cherry wine taste is all good, is liked be subject to consumers in general.
Rhodiola root (scientific name：Rhodiola rosea L.), alias：Rhodiola rosea, sweeps sieve agate boolean (Tibetan name) etc.；For
Herbaceos perennial, is grown in the high and cold contamination-freely band of 1800-2500 meters of height above sea level, its growth bad environments, thus has very
Strong vitality and special adaptability.Can make it is medicinal, can tonifying Qi clearing lung-heat, intelligence development nourishing heart, is to act on extensive Chinese medicine simply.
Also there is very big cosmetic result, skin care item can be made, also edible.Rhodiola root has antifatigue, anti-aging, increase oxygen capacity, benefit
The effect of gas promoting blood circulation, promotes blood circulation and relievings asthma.《Sheng Nong's herbal classic》It is top grade in medicine to think rhodiola root, takes rhodiola root and makes light of one's life by commiting suicide QI invigorating, no
Old macrobiosis, nontoxic more clothes, long term usage are not hurted sb.'s feelings.Energy kidney tonifying, qi-regulating blood-nourishing, cures mainly weak, uncomfortable in chest etc. all over the body；Also stop with promoting blood circulation
It is blood, removing heat from the lung to relieve cough, antipyretic, and the effect of under stop-band.
But there was only cherry wine at present or directly soak with rhodiola root or be fermented into health liquor, and have no rhodiola root cherry wine
Report.
The content of the invention
It is an object of the invention to provide a kind of sugar for not adding external source and ethanol, fragrance is stronger, flavor is also more only
Special rhodiola root cherry wine and preparation method thereof.
The rhodiola root cherry wine of the present invention is that a kind of alcoholic strength made using rhodiola root and cherry as raw material is 9~15 degree
Wine.
The preparation method of above-mentioned rhodiola root cherry wine comprises the following steps：
(1) brewing of cherry wine：Fresh cherry is sorted, is enucleated stalk, cleaning, broken, the addition wine brewing in fermentation tank
Yeast and pectase temperature controlled fermentation, for temperature control at 14~20 DEG C, fermentation time is 10~20 days, according to alcoholic strength and pol
Monitoring determines fermentation time, separates free juice after fermentation, the alcoholic strength of cherry wine can reach 6~9 degree, while obtain cherry
Wine squeezing juice；
(2) Kirsh is made：The cherry wine squeezing juice that step (1) brewing cherry wine is isolated is collected, with distillation
Pot distillation, discards the 15~30mL foreshots initially distilled out, obtains Kirsh, its alcoholic strength is 65~70 degree；
(3) rhodiola root Thick many candies extract：Rhodiola root medicinal material dries, and beats powder, by every 100g rhodiola roots powder add 800~
1000mL distilled water, when cold water soak 1 is small after, boil 30~60 minutes, obtain filtrate, repeat extraction 3 times, merging filtrate, mistake
After filter, rotated evaporation and concentration filtrate.Then the ethanol that concentration is 80-100% is added, precipitation is obtained, 60 DEG C in drying box
Drying obtains Radix Phodiolae Polyose extract to remove ethanol.
(4) preparation of rhodiola root brandy：0.5~1g Radix Phodiolae Polyose extract dry powder is added according to every liter of cherry wine
Ratio, the Radix Phodiolae Polyose extract of step (3) is added in the Kirsh of step (2), immersion storage 14~18 days,
Rhodiola root brandy is obtained, alcoholic strength is 65~70 degree.
(5) preparation of rhodiola root cherry wine：The allotment of rhodiola root brandy and cherry wine is using the demand of alcoholic strength as finger
Mark, as needed into the cherry wine of step (1) add step (4) rhodiola root brandy, improve alcoholic strength to 9~15 degree it
Between, obtain the rhodiola root cherry wine of high-purity.
The present invention has the following advantages that compared with prior art：
Raw material does not add the sugar and ethanol of external source, made rhodiola root cherry wine all from cherry and rhodiola root
The aromatic substance of abundant rhodiola root and cherry, and this important activity component of Radix Phodiolae Polyose are contained, this wine is not only
Fragrance is stronger, and flavor is also unique.
Embodiment
Embodiment 1
(1) brewing of cherry wine：Fresh cherry is sorted, is enucleated stalk, cleaning, broken, the addition wine brewing in fermentation tank
Yeast and pectase temperature controlled fermentation, for temperature control at 14 DEG C, fermentation time is 20 days, separates free juice, cherry after fermentation
The alcoholic strength of wine is 6 degree, while obtains squeezing juice；
(2) Kirsh is made：The cherry wine squeezing juice that step (1) brewing cherry wine is isolated is collected, with distillation
Pot distillation, discards the 15mL foreshot initially distilled out, obtains Kirsh, its alcoholic strength is 65 degree；
(3) Radix Phodiolae Polyose extracts：Rhodiola root medicinal material dries, and beats powder, and 800mL distillations are added by every 100g rhodiola roots powder
Water, when cold water soak 1 is small after, boil 30 minutes, obtain filtrate, repeat extraction 3 times, merging filtrate, after filtering, rotary evaporation is dense
Contracting filtrate.Then absolute ethyl alcohol is added, obtains precipitation, 60 DEG C of dry removal ethanol in drying box, up to rhodiola root Thick many candies
Extract.
(4) preparation of rhodiola root brandy：The Radix Phodiolae Polyose extract 800g of step (3) is added to step (2)
In 68L Kirshes, immersion storage 14 days obtains rhodiola root brandy, and alcoholic strength is 65 degree.
(5) preparation of rhodiola root cherry wine：65 degree of rhodiola root brandy 68L is added 6 degree of cherries after fermentation by step (4)
In peach wine, 1 ton of high-purity alcoholic strength is made into as 12 degree of rhodiola root cherry wines for containing 0.8% rhodiola root.
Gained wine liquid is of light color reddish brown bright, and smell is fresh and sweet, and mouthfeel is soft, fragrant aroma, long times of aftertaste.
Embodiment 2
(1) brewing of cherry wine：Fresh cherry is sorted, is enucleated stalk, cleaning, broken, the addition wine brewing in fermentation tank
Yeast and pectase temperature controlled fermentation, for temperature control at 16 DEG C, fermentation time is 15 days, separates free juice, cherry after fermentation
The alcoholic strength of wine is 9 degree, while obtains squeezing juice；
(2) Kirsh is made：The cherry wine squeezing juice that step (1) brewing cherry wine is isolated is collected, with distillation
Pot distillation, discards the 25mL foreshot initially distilled out, obtains Kirsh, its alcoholic strength is 68 degree；
(3) rhodiola root Thick many candies extract：Rhodiola root medicinal material dries, and beats powder, and 900mL distillations are added by every 100g rhodiola roots powder
The ratio of water, when cold water soak 1 is small after, boil 1 it is small when, obtain filtrate, repeat extraction 3 times, merge extraction filtrate, after filtering,
Rotary evaporation concentrates filtrate.Then the ethanol that concentration is 80% is added, obtains precipitation, 60 DEG C of drying box is dry to remove ethanol, i.e.,
Obtain rhodiola root Thick many candies dry powder.
(4) preparation of rhodiola root brandy：The rhodiola root crude polysaccharide extract 1000g of step (3) is added to step (2)
101.7L Kirshes in, immersion storage 18 days, obtains rhodiola root brandy, and alcoholic strength is 68 degree.
(5) preparation of rhodiola root cherry wine：68 degree of rhodiola root brandy is added into 9 degree of cherries after step (1) fermentation
In wine, 1 ton of high-purity alcoholic strength is made into as 15 degree of rhodiola root cherry wines for containing 1% rhodiola root.
Embodiment 3
(1) brewing of cherry wine：Fresh cherry is sorted, is enucleated stalk, cleaning, broken, the addition wine brewing in fermentation tank
Yeast and pectase temperature controlled fermentation, for temperature control at 20 DEG C, fermentation time is 10 days, separates free juice, cherry after fermentation
The alcoholic strength of wine is 7 degree, while obtains squeezing juice；
(2) Kirsh is made：The cherry wine squeezing juice that step (1) brewing cherry wine is isolated is collected, with distillation
Pot distillation, discards the 30mL foreshot initially distilled out, obtains Kirsh, its alcoholic strength is 70 degree；
(3) Radix Phodiolae Polyose extracts：Rhodiola root medicinal material dries, and beats powder, and 1000mL distillations are added by every 100g rhodiola roots powder
The ratio of water, when cold water soak 1 is small after, boil 50 minutes, obtain filtrate, repeat extraction 3 times, merge extraction filtrate, after filtering,
Rotary evaporation enriched product.Then the ethanol that concentration is 90% is added, obtains precipitation, 60 DEG C of drying box is dry to remove ethanol, i.e.,
Obtain Radix Phodiolae Polyose extract.
(4) preparation of rhodiola root brandy：The Radix Phodiolae Polyose extract 500g of step (3) is added to step (2)
In 31.7L Kirshes, immersion storage 16 days obtains rhodiola root brandy, and alcoholic strength is 70 degree.
(5) preparation of rhodiola root cherry wine：(4) 70 degree of rhodiola root brandy of step is added to 7 after step (1) fermentation
Spend in cherry wine, be made into 1 ton of high-purity alcoholic strength as 9 degree of rhodiola root cherry wines for containing 0.5% rhodiola root.
Claims (1)
- A kind of 1. rhodiola root cherry wine, it is characterised in that：It is that the alcoholic strength made using rhodiola root and cherry as raw material is 9~15 The wine of degree；The preparation method of the rhodiola root cherry wine, specifically includes following steps：(1) brewing of cherry wine：Fresh cherry is sorted, stalk, cleaning is enucleated, crushes, saccharomyces cerevisiae is added in fermentation tank With pectase temperature controlled fermentation, temperature control is at 14~20 DEG C, and fermentation time is 10~20 days, according to the monitoring of alcoholic strength and pol Determine fermentation time, separate cherry wine free juice after fermentation, the alcoholic strength of its cherry wine free juice is 6~9 degree, is obtained at the same time Obtain cherry wine squeezing juice；(2) Kirsh is made：The cherry wine squeezing juice that step (1) brewing cherry wine is isolated is collected, is steamed with boiler Evaporate, discard the 15~30mL foreshots initially distilled out, obtain Kirsh, its alcoholic strength is 65~70 degree；(3) Radix Phodiolae Polyose extracts：Rhodiola root medicinal material dries, and beats powder, and 800~1000mL distillations are added by every 100g rhodiola roots powder Water, when cold water soak 1 is small after, boil 30~60 minutes, obtain filtrate, repeat extraction 3 times, merging filtrate, after filtering, rotation steam Send out enriched product, then add the ethanol that concentration is 80-100%, obtain precipitation, 60 DEG C of drying box is dry to remove ethanol, to obtain the final product Rhodiola root crude polysaccharide extract dry powder；(4) preparation of rhodiola root brandy：0.1~1g Radix Phodiolae Polyose extract dry powder is added according to every liter Kirsh Ratio, the Radix Phodiolae Polyose extract dry powder of step (3) is added in the Kirsh of step (2), immersion storage 14 ~18 days, rhodiola root brandy is obtained, alcoholic strength is 65~70 degree；(5) preparation of rhodiola root cherry wine：The allotment of rhodiola root brandy and cherry wine free juice be using the demand of alcoholic strength as Index, adds the rhodiola root brandy of step (4) into the cherry wine free juice of step (1) as needed, improves alcoholic strength to 9 Between~15 degree, the rhodiola root cherry wine of high-purity is obtained.
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| EP3647402A1 (en) * | 2018-11-02 | 2020-05-06 | R.G.C.C. Holdings AG | Cherry weinbrand and production method thereof |
Families Citing this family (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106085769A (en) * | 2016-08-30 | 2016-11-09 | 大连弘德商贸有限公司 | A kind of nutrient health care wine and preparation method thereof |
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| CN1109351A (en) * | 1994-03-29 | 1995-10-04 | 成都市雪源技术开发公司 | Xima rhodiola wine and its preparing method |
| CN1389558A (en) * | 2002-04-23 | 2003-01-08 | 何志礼 | Serial nutritious health rhodiala wines |
| CN103013726A (en) * | 2012-12-12 | 2013-04-03 | 赵波 | Spirulina blue polysaccharide green bear, liquor and beverage and preparation method |
| CN103540487A (en) * | 2012-07-14 | 2014-01-29 | 南京大学连云港高新技术研究院 | Fresh Kosteletzkya virginica root tuber medicinal wine |
Family Cites Families (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPH0614753A (en) * | 1992-06-30 | 1994-01-25 | Kanebo Ltd | Production of low-fermented fruit juice |
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2015
- 2015-12-09 CN CN201510901063.9A patent/CN105441277B/en active Active
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1109351A (en) * | 1994-03-29 | 1995-10-04 | 成都市雪源技术开发公司 | Xima rhodiola wine and its preparing method |
| CN1389558A (en) * | 2002-04-23 | 2003-01-08 | 何志礼 | Serial nutritious health rhodiala wines |
| CN103540487A (en) * | 2012-07-14 | 2014-01-29 | 南京大学连云港高新技术研究院 | Fresh Kosteletzkya virginica root tuber medicinal wine |
| CN103013726A (en) * | 2012-12-12 | 2013-04-03 | 赵波 | Spirulina blue polysaccharide green bear, liquor and beverage and preparation method |
Non-Patent Citations (1)
| Title |
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| 樱桃补酒的制备工艺;刘玉田，孙祖莉;《酿酒工业》;20011231(第4期);第19-22页 * |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| EP3647402A1 (en) * | 2018-11-02 | 2020-05-06 | R.G.C.C. Holdings AG | Cherry weinbrand and production method thereof |
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Inventor after: Gao Dawei Inventor after: Cheng Xin Inventor after: Yang Mengxue Inventor after: Cong Cong Inventor after: Jiang Xiaoying Inventor before: Gao Dawei Inventor before: Yang Mengxue Inventor before: Cong Cong Inventor before: Jiang Xiaoying Inventor before: Cheng Xin |
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Effective date of registration: 20200511 Address after: 066200 Qinhuangdao City, Hebei province Shenyang Shanhaiguan District Road No. 18 Patentee after: QINHUANGDAO YINGYUN LIQUOR INDUSTRY Co.,Ltd. Address before: Hebei Street West Harbor area, 066004 Hebei city of Qinhuangdao province No. 438 Patentee before: Yanshan University |
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