CN105586228A - Rose, lily and lycium ruthenicum wine and preparation method thereof - Google Patents
Rose, lily and lycium ruthenicum wine and preparation method thereof Download PDFInfo
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- CN105586228A CN105586228A CN201610171329.3A CN201610171329A CN105586228A CN 105586228 A CN105586228 A CN 105586228A CN 201610171329 A CN201610171329 A CN 201610171329A CN 105586228 A CN105586228 A CN 105586228A
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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
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- A—HUMAN NECESSITIES
- A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
- A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
- A61K35/00—Medicinal preparations containing materials or reaction products thereof with undetermined constitution
- A61K35/56—Materials from animals other than mammals
- A61K35/63—Arthropods
- A61K35/64—Insects, e.g. bees, wasps or fleas
- A61K35/644—Beeswax; Propolis; Royal jelly; Honey
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- A—HUMAN NECESSITIES
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- A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
- A61K36/00—Medicinal preparations of undetermined constitution containing material from algae, lichens, fungi or plants, or derivatives thereof, e.g. traditional herbal medicines
- A61K36/18—Magnoliophyta (angiosperms)
- A61K36/185—Magnoliopsida (dicotyledons)
- A61K36/73—Rosaceae (Rose family), e.g. strawberry, chokeberry, blackberry, pear or firethorn
- A61K36/738—Rosa (rose)
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- A61K36/18—Magnoliophyta (angiosperms)
- A61K36/185—Magnoliopsida (dicotyledons)
- A61K36/81—Solanaceae (Potato family), e.g. tobacco, nightshade, tomato, belladonna, capsicum or jimsonweed
- A61K36/815—Lycium (desert-thorn)
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- A—HUMAN NECESSITIES
- A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
- A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
- A61K36/00—Medicinal preparations of undetermined constitution containing material from algae, lichens, fungi or plants, or derivatives thereof, e.g. traditional herbal medicines
- A61K36/18—Magnoliophyta (angiosperms)
- A61K36/88—Liliopsida (monocotyledons)
- A61K36/896—Liliaceae (Lily family), e.g. daylily, plantain lily, Hyacinth or narcissus
- A61K36/8967—Lilium, e.g. tiger lily or Easter lily
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Abstract
The invention belongs to the technical field of wine brewing, and particularly relates to a rose, lily and lycium ruthenicum wine and a preparation method thereof. The rose, lily and lycium ruthenicum wine is prepared from natural rose, baijiu, lily and lycium ruthenicum according to the certain ratio according to a series of technological processing procedures. The rose, lily and lycium ruthenicum wine is natural, pure, tasty, fragrant and sweet, and rose flavone contained in the wine can effectively remove oxygen radical in the body, improve blood circulation, lower cholesterol, prevent cell degeneration and aging and promote cell metabolism and other activities. Meanwhile, the preparation method of the rose, lily and lycium ruthenicum wine is simple in preparation process, convenient to implement, low in cost and beneficial to industrial production.
Description
Technical field
The invention belongs to brewing technical field, be specifically related to a kind of rose lily Lycium chinense wine and preparation method thereof.
Background technology
Rose is of many uses, has the loose stasis of blood of the Xie Yu of regulating the flow of vital energy and blood in Chinese medicine. Control the function of stomachache due to emotional depression and the hyperactive liver-qi attacking the stomach, haematemesis, spitting of blood, irregular menstruation, leukorrhea with reddish discharge, dysentery, pyogenic infections. Do the gas of the sharp lung spleen of beverage energy, beneficial liver and gall, the evil of avoiding evil spirits. Rose flower wine can and the flat liver of blood, nourishing the stomach gastral cavity chest, fall apart strongly fragrant, promote longevity.
Lily is except containing protein 21.29%, fat 12.43%, reduced sugar 11.47%, starch 1.61%, and calcium, phosphorus, iron, every hectogram, containing outside the nutrients such as 1.443 milligrams of Cobastabs, 21.2 milligrams of vitamin Cs, also contains some special nutritional labelings, as multiple alkaloids such as colchicins. These composition comprehensive functions, in human body, not only have the merit of good nutritious tonifying, but also multiple Seasonal diseases dry in autumn and that cause is had to certain preventive and therapeutic effect. In the traditional Chinese medical science, say that fresh lily bulb has mental-tranquilization, the effect moistening the lung and relieve the cough, is highly profitable to weakling after being ill.
Black matrimony vine taste is sweet, property is flat, be rich in protein, fat, carbohydrate, free amino acid, organic acid, mineral matter, trace element, alkaloid, vitamin C, B1, B2, etc. trace element and the nutritional labeling of multiple needed by human body. Detect through science, its calcium, iron, niacin content are respectively 2.3,4.6,16.7 times of haw matrimony vine, especially procyanidin content is to find up to now the highest wild fruit, also be the most effective natural, its effect is ascorbic 20 times, 50 times of vitamin E, has superpower enhancing immunity, the tonic effect delaying senility.
The object of the present invention is to provide a kind of rose lily Lycium chinense wine, described rose lily Lycium chinense wine adds white wine and lily, black fruit lyceum as raw material taking natural rose flower, preparation is not oozed and is closed any food additives, natural purity, good to eat fragrant and sweet, and the nutritious rose health liquor of tool.
Summary of the invention
The invention discloses a kind of rose lily Lycium chinense wine, mainly contain following raw material: rose, lily, black fruit lyceum, former wine and honey; Its Central Plains wine is that alcoholic strength is 52 ° of white wine.
The invention discloses a kind of rose lily Lycium chinense wine, mainly comprise rose 0.02-0.30g, lily 0.3-3.0g, black fruit lyceum 0.3-1.0g, white wine 100ml, honey 10g.
The invention discloses a kind of rose lily Lycium chinense wine, mainly comprise: white wine 100ml, rose 0.0277g, lily 0.4164g, black fruit lyceum 0.4164g, honey 10g.
The invention discloses a kind of rose lily Lycium chinense wine, mainly comprise: white wine 100ml, rose 0.0798g, lily 1.066g, black fruit lyceum 0.4389g, honey 10g.
The invention discloses a kind of rose lily Lycium chinense wine, mainly comprise: white wine 100ml, rose 0.21g, lily 2.63g, black fruit lyceum 0.867g, honey 10g.
Another object of the present invention is to provide above-mentioned rose lily Lycium chinense wine preparation method. Concrete grammar is as follows:
(1) in 100ml white wine, add 0.02-0.30g rose, 0.3-3.0g lily, 0.3-1.0g black fruit lyceum is adjusted and is soaked 30 days together, filters and removes solid content, collects filtrate.
(2) then mix to adding honey 10g in the filtrate in (1).
(3) liquid after (2) are mixed carries out 10-20 minute pasteurization between 62-65 DEG C, obtains rose lily Lycium chinense wine.
The invention has the beneficial effects as follows:
1. prepared natural rose flower, lily, the black fruit lyceum wine of invention, has wine and women-sensual pursuits pleasant, pure taste, and long-term use has the various health care functions such as oxidation-resisting and caducity.
2. preparation method's process is simple, and it is convenient, with low cost to implement, and is convenient to suitability for industrialized production.
Detailed description of the invention
The constituent of 1 one kinds of rose lily Lycium chinense wines of embodiment
The invention discloses a kind of rose lily Lycium chinense wine, mainly contain following raw material: rose, lily, black fruit lyceum, 52 ° of white wine and honey.
The invention discloses a kind of rose lily Lycium chinense wine, mainly comprise rose 0.02-0.30g, lily 0.3-3.0g, black fruit lyceum 0.3-1.0g, white wine 100ml, honey 10g.
Formula one: white wine 100ml, rose 0.0277g, lily 0.4164g, black fruit lyceum 0.4164g, honey 10g.
Formula two: white wine 100ml, rose 0.0798g, lily 1.066g, black fruit lyceum 0.4389g, honey 10g.
Formula three: white wine 100ml, rose 0.21g, lily 2.63g, black fruit lyceum 0.867g, honey 10g.
Embodiment 2 rose lily Lycium chinense wine preparation methods
(1) in 52 ° of white wine 100ml, add 0.0277g rose, 0.4164g lily, 0.4164g black fruit lyceum is adjusted and is soaked 30 days together, filters and removes solid content, collects filtrate.
(2) then mix to adding honey 10g in the filtrate in (1).
(3) liquid after (2) are mixed carries out 10-20 minute pasteurization between 62-65 DEG C, obtains rose lily Lycium chinense wine.
Embodiment 3 rose lily Lycium chinense wine preparation methods
(1) in 52 ° of white wine 100ml, add 0.0798g rose, 1.066g lily, 0.4389g black fruit lyceum is adjusted and is soaked 30 days together, filters and removes solid content, collects filtrate.
(2) then mix to adding honey 10g in the filtrate in (1).
(3) liquid after (2) are mixed carries out 10-20 minute pasteurization between 62-65 DEG C, obtains rose lily Lycium chinense wine.
Embodiment 4 rose lily Lycium chinense wine preparation methods
(1) in 52 ° of white wine 100ml, add 0.21g rose, 2.63g lily, 0.867g black fruit lyceum is adjusted and is soaked 30 days together, filters and removes solid content, collects filtrate.
(2) then mix to adding honey 10g in the filtrate in (1).
(3) liquid after (2) are mixed carries out 10-20 minute pasteurization between 62-65 DEG C, obtains rose lily Lycium chinense wine.
Above content is in conjunction with concrete preferred embodiment further description made for the present invention, can not assert that specific embodiment of the invention is confined to these explanations. For general technical staff of the technical field of the invention, without departing from the inventive concept of the premise, can also make some simple deduction or replace, all should be considered as belonging to protection scope of the present invention.
Embodiment 5 sensory quality assessments
Sensory evaluation scoring method
The sensory evaluation scoring method of finished wine refers to scores by the difference of the color of judging sample, lattice that (scoring criteria is 100 points of total scores, wherein 5 points of looks, fragrant 20 points, 60 points of tastes, 15 points of lattice) represent, the aesthetic quality who judges sample is made to assay.
1, look (5 points)
1) have colourless, limpid transparently, no suspended substance, without precipitating to obtain 5 points.
2) every muddiness, precipitation, band look should be buckled as one sees fit 1-4 and divide.
3) there are pernicious precipitation or suspension to cancel and judge qualification.
2, fragrant (20 points)
1) all meet organoleptic indicator require 20 points
2) all have fragrance not just, cruelly fragrant, has other peculiar smell perfume (or spice), takes the circumstances into consideration to detain 1-6 and divide.
3) there is the obvious heresy smell of mixing, have foreign odor to detain more than 6 points.
3, taste (60 points)
1) meet that organoleptic indicator in standard requires 60 points.
2) while having following situations, as owe mellow, owe sweet, very refreshing, taste is slightly short, owes harmony, and bitter taste is obvious, lightly seasoned, the acid of tail taste, and puckery heavy, wine body characteristics is not obvious, takes the circumstances into consideration to detain 1-10 and divides.
3) as vinosity is thin, wine body is owed harmony, and evil assorted highly seasoned, tail is not totally detained more than 10 points.
4, lattice (15 points)
1) all meet that organoleptic indicator in standard requires 15 points.
2) all have a following situations, wine body defectiveness, individual character are outstanding, style generally or slightly offscalely take the circumstances into consideration to detain 1-6 and divide.
Sensory evaluation quality grade compartmentalization.
1, top grade product are more than 90 points.
2, between primes 80-89 divides.
3, between certified products 70-79 divides.
4,70 points is defective work below.
Rose lily Lycium chinense wine sensory quality assessment table
The sensory quality assessment number of participant is ten people, women 3 people, the male sex 7 people. Age is between 26-50 year. Comprehensively pass judgment on by rose lily Lycium chinense wine sensory quality assessment table and point system.
Control group preparation: by rose 0.0798g, lily 1.066g, fruit of Chinese wolfberry 0.4389g, 0.0160g sweet osmanthus is cleaned 2 times with clear water, rose, sweet osmanthus, lily and the fruit of Chinese wolfberry being mixed again, these 4 kinds of raw materials are added in 100ml white wine, is to keep 60 days under the condition of 18 DEG C in temperature, then through filtering, obtain reference substance.
Formula one is prepared into rose lily Lycium chinense wine according to embodiment 2;
Formula two is prepared into rose lily Lycium chinense wine according to embodiment 3;
Formula three is prepared into rose lily Lycium chinense wine according to embodiment 4.
Three rose lily Lycium chinense wine sensory quality assessment results
Interpretation of result: according to formula one prepared rose lily Lycium chinense wine sensory evaluation comprehensively relatively in optimum. Its wine and women-sensual pursuits is thick and heavy, and vinosity is pure long, and nutritive value is abundant, and mouthfeel is applicable to compatriots' alcohol drinking patterns, and the overall evaluation is all good.
Embodiment 6HPLC testing result
Experimental group is embodiment 2, embodiment 3 and the prepared rose lily of embodiment 4 Lycium chinense wine
(1) instrument and reagent
Waters high performance liquid chromatograph, ten thousand/balance, acetonitrile, formic acid are chromatographically pure, water is Wahaha Pure Water.
Control substance of Rutin, Hyperoside reference substance and quercitin reference substance are all purchased from Nat'l Pharmaceutical & Biological Products Control Institute.
(the preparation of 2 standard solutions
Precision takes rutin, Hyperoside and the each 5.0mg of quercitin reference substance, puts in 25mL measuring bottle, adds 80% methyl alcohol and dissolves, and be diluted to scale, shakes up, as standard items stock solution. Accurate this stock solution 1.0mL that draws, puts in 10mL measuring bottle, adds 80% methyl alcohol and is diluted to scale, shakes up, as standard solution.
The preparation of need testing solution:
Sample shakes up, and with syringe, by miillpore filter, (0.45 μ m/0.22 μ m) filters, and gets filtrate, as need testing solution.
Control group is 52 ° of white wine
Chromatographic condition:
PhenomenexLunaC18 chromatographic column, mobile phase is acetonitrile-0.2% formic acid gradient elution,
Elution program is 0～10min, and acetonitrile is by 10% → 25%; 10～15min, acetonitrile is 25%; 15～20min, acetonitrile is by 25% → 35%; 20～21min, acetonitrile is by 35% → 100%; 21～31min, acetonitrile is 100%; 31～32min, acetonitrile is by 100% → 10%; 32～42min, acetonitrile is 10%; Flow velocity 1mLmin-1; 35 DEG C of column temperatures; Detect wavelength 360nm;
| Control group | Embodiment 2 samples | Embodiment 3 samples | Embodiment 4 samples | |
| Flavones (mg/L) | 0.0 | 2.5 | 12.0 | 50.2 |
Interpretation of result: the HPLC according to embodiment 2, embodiment 3 and the prepared rose lily of embodiment 4 Lycium chinense wine analyzes, and is presented in rose lily Lycium chinense wine and is rich in rose flavones rutin, does not detect in white wine detection in contrast.
In sum, rose lily Lycium chinense wine flavones content disclosed by the invention is high, and sensory evaluation is better than control group. Its wine and women-sensual pursuits is thick and heavy, and vinosity is pure long, and nutritive value is abundant, and mouthfeel is applicable to compatriots' alcohol drinking patterns.
Claims (7)
1. a rose lily Lycium chinense wine, is characterized in that, described rose lily Lycium chinense wine contains following raw material: rose, lily, black fruit lyceum, former wine and honey.
2. a kind of rose lily Lycium chinense wine according to claim 1, is characterized in that, described former wine is that alcoholic strength is 52 ° of white wine.
3. a kind of rose lily Lycium chinense wine according to claim 1, is characterized in that, described rose lily Lycium chinense wine contains following raw material: rose 0.02-0.30g, lily 0.3-3.0g, black fruit lyceum 0.3-1.0g, white wine 100ml, honey 10g.
4. a kind of rose lily Lycium chinense wine according to claim 3, is characterized in that, described rose lily Lycium chinense wine mainly comprises: rose 0.0277g, lily 0.4164g, black fruit lyceum 0.4164g, white wine 100ml, honey 10g.
5. a kind of rose lily Lycium chinense wine according to claim 3, is characterized in that, described rose lily Lycium chinense wine mainly comprises: rose 0.0798g, lily 1.066g, black fruit lyceum 0.4389g, white wine 100ml, honey 10g.
6. a kind of rose lily Lycium chinense wine according to claim 3, is characterized in that, described rose lily Lycium chinense wine mainly comprises: rose 0.21g, lily 2.63g, black fruit lyceum 0.867g, white wine 100ml, honey 10g.
7. a preparation method for rose lily Lycium chinense wine, is characterized in that, described preparation method is as follows:
(1) in 100ml white wine, add 0.02-0.30g rose, 0.3-3.0g lily, 0.3-1.0g black fruit lyceum is adjusted and is soaked 30 days together, filters and removes solid content, collects filtrate;
(2) then adding honey 10g to the filtrate in (1) mixes;
(3) liquid after mixing in (2) is carried out to 10-20 minute pasteurization between 62-65 DEG C, obtain rose lily Lycium chinense wine.
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610171329.3A CN105586228A (en) | 2016-03-24 | 2016-03-24 | Rose, lily and lycium ruthenicum wine and preparation method thereof |
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| CN201610171329.3A CN105586228A (en) | 2016-03-24 | 2016-03-24 | Rose, lily and lycium ruthenicum wine and preparation method thereof |
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106222027A (en) * | 2016-08-24 | 2016-12-14 | 商万有 | A kind of preparation method of the auspiciousness wine of Bulbus Lilii |
| CN108795671A (en) * | 2018-07-04 | 2018-11-13 | 云南省药物研究所 | A kind of production method of rose maca healthy wine |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103060160A (en) * | 2012-12-29 | 2013-04-24 | 谭玮玮 | Rose wine |
| CN104531471A (en) * | 2014-12-11 | 2015-04-22 | 青岛七好营养科技有限公司 | Beauty-maintaining and young-keeping fruit medical wine and preparation method thereof |
| CN105106594A (en) * | 2015-08-07 | 2015-12-02 | 刘振标 | Chinese wolfberry jadelike wine |
-
2016
- 2016-03-24 CN CN201610171329.3A patent/CN105586228A/en active Pending
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103060160A (en) * | 2012-12-29 | 2013-04-24 | 谭玮玮 | Rose wine |
| CN104531471A (en) * | 2014-12-11 | 2015-04-22 | 青岛七好营养科技有限公司 | Beauty-maintaining and young-keeping fruit medical wine and preparation method thereof |
| CN105106594A (en) * | 2015-08-07 | 2015-12-02 | 刘振标 | Chinese wolfberry jadelike wine |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106222027A (en) * | 2016-08-24 | 2016-12-14 | 商万有 | A kind of preparation method of the auspiciousness wine of Bulbus Lilii |
| CN108795671A (en) * | 2018-07-04 | 2018-11-13 | 云南省药物研究所 | A kind of production method of rose maca healthy wine |
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