CN105670852A

CN105670852A - Strong-flavor dry white aromatized wine and method for preparing same

Info

Publication number: CN105670852A
Application number: CN201610182904.XA
Authority: CN
Inventors: 邵素英
Original assignee: Individual
Current assignee: Individual
Priority date: 2016-03-28
Filing date: 2016-03-28
Publication date: 2016-06-15

Abstract

The invention discloses strong-flavor dry white aromatized wine and a method for preparing the same. The strong-flavor dry white aromatized wine and the method have the advantages that the strong-flavor dry white aromatized wine is made of dry white wine and flos rosae rugosae, flos rosae rugosae jam is decolorized by the aid of scientifically compounded laccase and diatomaceous earth under the condition of certain pH (potential of hydrogen) values (of 2.5-4.0), and 88-92% of phenols and 93-97% of anthocyanidin in the flos rosae rugosae jam can be removed; low-temperature extraction technologies of high-voltage pulse electric fields, microwave, ultrasonic, biological enzymatic hydrolysis and the like are organically combined with one another, so that functional substances and aroma components in the flos rosae rugosae can be reserved to the greatest extent; probiotics such as functional lactobacillus plantarum are used as fermentation agents, and proliferation of the probiotics and maximum accumulation of functional metabolites can be acquired to the greatest extent in temperature-shift fermentation and fractional inoculation modes; aging can be accelerated by the aid of the high-voltage pulse electric fields, the ultrasonic technologies and peracetic acid jointly, accordingly, quality indexes of the strong-flavor dry white aromatized wine are equivalent to the vinosity of existing fermentation type common dry white wine which is aged for 8-10 years, good aging effects can be realized, the method is short in period and high in efficiency, and the strong-flavor dry white aromatized wine is good in color and taste stability.

Description

A kind of Luzhou-flavor extra dry white wine aromatized wine and preparation method thereof

Technical field

The present invention relates to the preparation of dry aromatized wine, be specifically related to a kind of Luzhou-flavor extra dry white wine aromatized wine and preparation method thereof.

Background technology

Flos Rosae Rugosae is the petal of the open flower of rosaceous plant Flos Rosae Rugosae (RosarugosaThunb), and warm in nature, sweet in the mouth, micro-hardship mainly originate in Shandong, Gansu, Anhui, Zhejiang, Hebei, the Inner Mongol etc. and economize (district). Flos Rosae Rugosae, except ornamental value, also has multiple use. Modern medicine shows, Flos Rosae Rugosae contains more than 300 kind of chemical composition, wherein containing, for example the material of the useful beauty treatments such as Quercitroside, fatty oil containing essence, organic acid; Containing the multiple chemical composition such as Polyphenols, flavonoid, there is minimizing and eliminate the effects such as free radical, antioxidant activity, antithrombotic, anticancer, antiinflammatory, antibacterial, immunoregulation effect, blood fat reducing and prevention heart disease; Possibly together with 18 seed amino acids of human body needs and trace element in spending, have direct oneself from boredom, resolving depression, change gastric qi, strong liver, strong lung, removing toxic substances, remove the caused poisoning such as antibiotics, balance endocrine, relax neural fatigue, be still drank after a night, climacteric obstacle, constipation, except effects such as speckles, and female pathology, blood circulation promoting can be regulated, there is effect of skin maintenance.

Aromatized wine is with wine for wine base, soaking fragrant plant or the wine adding the leachate (or distillate) of fragrant plant and making.

At present, fermented type is prepared for raw material vinous more: Chinese patent CN103468453A discloses a kind of air-dry rose sweet white wine with Flos Rosae Rugosae, physical and chemical index is: alcoholic strength is 9.0-14.0%vol, reducing sugar is not less than 125g/L, sucrose is not higher than 10g/L, and free sulur dioxide is not higher than 50mg/L, and total sulfur dioxide is not higher than 200mg/L, volatile acid is not higher than 2.1g/L, and sugar-free extract is not less than 30g/L. The present invention is advantageous in that: wine body is beautiful light golden rod yellow, clear, and the rose fruital of pure gracefulness, the fragrance of a flower and honey are fragrant, and aroma is pure, and wine body is mellow mellow and full, and sweet acid appropriateness, tail taste is long. Chinese patent CN102876530B discloses a kind of Chardonnay rosa stertata wine, and this wine refers to first by shrimps and crabs wine with dregs, Rosa setate X R. rugosa mixing, is subsequently adding the yeast after activation and pectase, carries out alcohol fermentation according to a conventional method; After 4～10 days, main fermentation terminates, and separates the new wine that flows automatically, is stored in airtight fermentation tank, carries out after fermentation when not having skin slag; After fermentation in 25～35 days is complete, removes ending wine and canful stores wine 6～12 months, add chitosan and and clarify in wine, the Chardonnay rosa stertata wine after being clarified; Chardonnay rosa stertata wine after described clarification adds sodium metabisulfite after ultrafiltration membrance filter so that it is SO₂Content is 20～40mg/L; After last sterilizing according to a conventional method, fill becomes bottle and get final product. The present invention can reduce the bad cholesterol in blood, facilitating digestion, it is prevented that arteriosclerosis and coagulating platelets, protects and maintain the normal physiological function of cardio-cerebrovascular, plays cardioprotection, antiapoplectic effect; There is effect of looks improving and the skin nourishing simultaneously. Chinese patent CN104388225A discloses a kind of health preserving wine and preparation method thereof, this wine is to be prepared by the raw material including following parts by weight: cabernet sauvignon grape 140-145 part, muscat grape 90-110 part, roseleaf 0.8-1.15 part, Flos Chrysanthemi 0.75-0.8 part, Fructus Lycii 0.8-1 part, Ganoderma 0.1-0.3 part, Semen arachidis hypogaeae 0.5-0.9 part, Flos Osmanthi Fragrantis 0.4-0.9 part. The present invention has effect of antioxidation, defying age, can provide essential amino acid, mineral and multivitamin for human body again, and the wine mouthfeel that the method is brewageed is mellow and full, and wine body is full, and mellow soft, aftertaste is long. Chinese patent CN102952655A discloses a kind of Flos Rosae Rugosae wine and preparation method thereof. The Flos Rosae Rugosae wine of the present invention contains abundant nutrient substance, has mouthfeel soft, full, good to eat fragrant and sweet, the feature that the fragrance of flowers is strong. And there is promoting blood circulation to remove blood stasis, nourish effect of appearance. The Flos Rosae Rugosae wine of the present invention adopts Fructus Vitis viniferae soaking fermentation to brewage, and technique is simple, and the natural fermentation time is short, fully extracts the effective ingredient in Flos Rosae Rugosae and Fructus Vitis viniferae, and need not add food additive, meets the modern consumer natural demand without interpolation to food. Chinese patent CN102161944B discloses the preparation method that the invention discloses a kind of Kushui rose dry red wine, with the American red globe grape Cultivar mixtures plantation of the introduction that Chinese Rose grievances is seedling and applicable the Northwest High aititude, pollution-free, day and night temperature is big that Asia rose scent represents; After yielding positive results, the red grape that Rose grievances was smoked carries out the prepared dry red wine that ferments, avoid and make at present cider and destroy the distinctive odor type of Flos Rosae Rugosae and nutritional labeling because of the way of distillation, it also avoid and add Sucus Vitis viniferae with Flos Rosae Rugosae and carry out mixing preparation and destroy the distinctive natural fragrance of a flower of Flos Rosae Rugosae. Rose grievances rich in volatile oil, tannin, selenium-rich and leucine and 200 various active materials, then add red grape rich in tannin, 25 kinds of nutritional labelings such as vitamin C are to softening human body cardiovascular and cerebrovascular vessel, promoting blood circulation to remove blood stasis, dredging collateral is had one's ideas straightened out, and enhancing immunity has original effect. The Flos Rosae Rugosae wine of above-mentioned fermented type is not to Flos Rosae Rugosae extracts active ingredients, and Flos Rosae Rugosae utilization rate is low, and fermentation time is long, and the loss of Flos Rosae Rugosae effective ingredient especially fragrance matter is big, and acquisition rate is low.

Also have after Flos Rosae Rugosae is carried out simply processing and ferment with Sucus Vitis viniferae or vinous with wine preparation preparing rose: Chinese patent CN104513743A discloses a kind of oral shui solution white wine and brewing method thereof, it is characterised in that selecting pure natural oral shui solution and muscat grape is that white wine prepared by major ingredient. Chinese patent CN104232393A discloses a kind of grey wine of spirulina and brewing method thereof, it is characterised in that selecting pure natural spirulina and Riesling Fructus Vitis viniferae is that white wine prepared by major ingredient. In patent disclosed in two parts, take fresh unopened oral shui solution or spiral water bloom, toast 7min, weigh appropriate ratio, precook after 15min with a small amount of mineral water, making beating, cross 300 order colloid mills and process. Chinese patent CN103881859A discloses a kind of production technology vinous, including, 1) select raw material: select the full Fructus Vitis viniferae of fresh granules or grape, standby; 2) peeling squeezing: by Fructus Vitis viniferae stalk, the peeling of wash clean, remove seed, then puts into and squeezes inside squeezer, obtain Sucus Vitis viniferae; 3) fermentation: the water bubbled out with Flos Rosae Rugosae with Flos Osmanthi Fragrantis is put into together with Sucus Vitis viniferae sealing and fermenting 20～30 days inside jar fermenter; 4) distillation. Method disclosed by the invention is simple, the wine sweet-smelling produced, comfortable taste, provides a kind of selection to consumer more. Chinese patent CN104818172A discloses a kind of health and beauty manufacture method vinous, it is made up of following steps: clean rear air-dry by Flos Rosae Rugosae, orange blossom, Flos Jasmini Sambac, Cortex Sorbariae Arboreae, Helichrysum, edelweiss, Flos Tulipae Gesnerianae, put in steam and steam, Semen Ginkgo, Semen Benincasae height fire are stir-fried, Fresh leaf of aloe is removed the peel, together adds in claret after aloe pulp is rubbed, be eventually adding Fructus Chaenomelis ferment, sealing and preserve, storage temperature is 2-3 DEG C. The health and beauty wine that inventive formulation is produced, formula is reasonable, and preparation method is simple, and it has obvious beauty functions, life-time service, it is possible to be effectively improved female skin so that it is white touched with red, fine and smooth soft and smooth. Chinese patent CN105062740A discloses a kind of Flos Rosae Rugosae wine and preparation method thereof, and it is made up of following raw material: Flos Rosae Rugosae 10-12, Flos Matricariae chamomillae 8-10, Fructus Vitis viniferae 60-80, Fructus Mori 30-40, Rhizoma Fagopyri Dibotryis leaf 20-30, Folium Nelumbinis 10-12, sticky rice juice 60-80, flower of Fructus Sapindi Mukouossi 2-4, crow meal leaf 3-4, Rosehips 3-5, Folium Ginseng 2-3, flower of Radix Notoginseng 2-3, Herba Leonuri 2-3, Mel 8-10. Wherein Flos Rosae Rugosae, Flos Matricariae chamomillae are picked up assorted cleaning by step (1), boiling water blanching 1-2 minute, put into containing leaching refrigeration in the ascorbic frozen water of 0.2-0.3% but, lyophilizing coarse powder is broken into granule, Mel adds 0.5-1 times of aquation and opens, and adds pulverizing and spends end, stir, boil in a covered pot over a slow fire 20-30 minute processed at 40-60 DEG C, then water proof slow fire is brewed into thick shape, obtain honeydew flower slurry; The Flos Rosae Rugosae wine that the present invention prepares, merge Rhizoma Fagopyri Dibotryis leaf trophic function composition, repeatedly ferment, increase the dissolution rate of product active ingredient, more easily digested, improve mouthfeel simultaneously, improving palatability, wine and women-sensual pursuits is yellow red bright, and sweet in the mouth is mellow smooth agreeable to the taste, composition of raw materials adds Chinese medicine ingredients simultaneously allocate, while eliminating the unpalatable flavour of a drug of traditional extraction, improve health value, there is the functions such as replenishing and activating blood, tranquillizing and allaying excitement, health preserving be anti-ageing, can regulating and improve sleep quality, weight reducing is healthy and strong. Flos Rosae Rugosae is soaked, steams by patent disclosed above, powder process, the technique such as boil, yet suffer from the defect that Flos Rosae Rugosae loss of effective components is big, utilization rate is low, and complicated component, fermentation period is long, and product taste loses natural fruital and the fruity of traditional wine.

Also has the extraction that Flos Rosae Rugosae is carried out effective ingredient, obtain effective ingredient therein to greatest extent, then composite with wine or Sucus Vitis viniferae science prepare vinous: the preparation method that Chinese patent CN102161944B discloses a kind of Kushui rose dry red wine, with the American red globe grape Cultivar mixtures plantation of the introduction that Chinese Rose grievances is seedling and applicable the Northwest High aititude, pollution-free, day and night temperature is big that Asia rose scent represents; After yielding positive results, the red grape that Rose grievances was smoked carries out the prepared dry red wine that ferments, avoid and make at present cider and destroy the distinctive odor type of Flos Rosae Rugosae and nutritional labeling because of the way of distillation, it also avoid and add Sucus Vitis viniferae with Flos Rosae Rugosae and carry out mixing preparation and destroy the distinctive natural fragrance of a flower of Flos Rosae Rugosae. Rose grievances rich in volatile oil, tannin, selenium-rich and leucine and 200 various active materials, then add red grape rich in tannin, 25 kinds of nutritional labelings such as vitamin C are to softening human body cardiovascular and cerebrovascular vessel, promoting blood circulation to remove blood stasis, dredging collateral is had one's ideas straightened out, and enhancing immunity has original effect. The red grape brew wine with Rose Essentielle that patent disclosed above obtains after adopting red grape and Rose grievances mixed culture, only obtain a part of fragrance matter of Rose grievances, major part fragrance matter and effective ingredient do not have an acquisition, functional, health-care effect is poor.

Chinese patent CN104031787A discloses a kind of Sanguis Trionycis preparation of wine, comprises the following steps: sub-elect intact Fructus Vitis viniferae, carries out broken obtaining Sucus Vitis viniferae with destemming disintegrating machine; Add Flos Rosae Rugosae and be stirring evenly and then adding into pectase lixiviate; Add active dry yeast fermentation, carry out skin slag separation; Add lactic acid bacteria and carry out malo-lactic fermentation, pour in storage oak barrel and carry out aging; Must in storage oak barrel is taken out clarification, uses ultrafiltration membrance filter, obtain wine; Taking fresh and alive Trionyx sinensis Wiegmann normal saline to clean, cut off Trionyx sinensis Wiegmann unilateral carotid, blood-letting enters sterile chamber, isolates the serum in Sanguis Trionycis with centrifuge; Add turtle serum at wine, seal Jing Pao, bottling. Sanguis Trionycis wine prepared by the present invention has the fragrance of a flower of strong wine aroma and Flos Rosae Rugosae, effective antitumor, prevents disease, and face nourishing antidebilitation is old. What patent disclosed above adopted has been existing brewing grape wine PROCESS FOR TREATMENT Flos Rosae Rugosae and Sucus Vitis viniferae, hydrolysis result is poor, extraction ratio is low, and yet suffer from loss of effective components greatly, the longer problem of brewing period.

Chinese patent CN104560487A discloses a kind of Getrocknete Chrysanthemen white wine brewage process adding glutathion, relate to wine production technical field, this technique is plucked up to final product from Fructus Vitis viniferae, period adds glutathion twice, first time is in the process of grape juice fermentation, second time is after malic-lactic acid fermentation terminates, and add Flos Chrysanthemi at grape juice fermentation step, make dry white wine while being sufficiently reserved fruital, it is provided with again effect of Flos Chrysanthemi, it is easier to the health of human body.

Chinese patent CN105087337A discloses a kind of fragrant body wine, including the aroma extract of red wine and various plants flower, makes by blending, and described plant flowers is Flos Osmanthi Fragrantis, Flos Rosae Rugosae, Herba Saussureae Involueratae and Radix Clematidis; By weight, in component: red wine 97-99.7 part, Flos Osmanthi Fragrantis extract 0.03-0.1 part, Flos Rosae Rugosae extract 0.03-0.1 part, Herba Saussureae Involueratae extract is not more than 0.1 part, and Radix Clematidis extract is no less than 2 times of Herba Saussureae Involueratae extract. Keep the quality of red wine, the one that scent of changes slightly is novel blends red wine, and wherein contain abundant fragrance of a flower element, the local of health can be made after drink, the position such as oral cavity, nasal cavity sends the abnormal smells from the patient of fragrance and more permanent than common beverages oral cavity lasting in vivo, is a kind of novel blend red wine. Technique is simple, remarkably productive. Both the aroma characteristic of four kinds of raw materials of addition, the medicinal function played again had been taken full advantage of. Patent disclosed above is with no specific disclosure of the preparation method of Flos Rosae Rugosae extract, it is impossible to well determine the problems such as the content of effective ingredient, loss situation and raw material availability.

Chinese patent CN103251028B discloses a kind of Flos Rosae Rugosae sause and preparation method thereof, belongs to food technology field. This Flos Rosae Rugosae sause is made up of the component of following weight portion: dry Flos Rosae Rugosae 30-50 part, wine 150-170 part, sucrose 230-250 part, Fructus Citri Limoniae juice 70-90 part, sodium carboxymethyl cellulose 3-5 part, agar 3-5 part, water 1500-1700 part. The invention also discloses the preparation technology of this Flos Rosae Rugosae sause simultaneously. Product of the present invention is rose, has the rose fragrance of natural strong, the soft exquisiteness of mouthfeel, and sour and sweet palatability is easy to apply. This Flos Rosae Rugosae sause not only remains the functional component of dry Flos Rosae Rugosae, but also adds nutritional labeling vinous, is a kind of colored beans with skin maintenance health-care effect. Patent disclosed above is with dry roseleaf for raw material, and through 50 DEG C of rehydrations, room temperature crushes, room temperature colloid mill is made, and the flavor component of Flos Rosae Rugosae still loses greatly, utilization rate of active components is low.

To sum up, because the strict demand that dry white wine is to color and luster, existing with functional plants flower for raw material prepare dry white wine most with white flowers as: oral shui solution, spiral water bloom, Flos Chrysanthemi etc. prepare the more of dry white wine, prepare the more of claret with Flos Rosae Rugosae for raw material, and prepare dry white wine less almost without.

Therefore, with dry white wine and Flos Rosae Rugosae for raw material, the Luzhou-flavor extra dry white wine aromatized wine challenge prepare that a kind of Flos Rosae Rugosae effective component extraction rate is high, it is little to lose, the cycle is short, efficiency is high, having Flos Rosae Rugosae effective ingredient and fragrance is very strong.

Summary of the invention

Solved by the invention technical problem is that the defect overcoming existing Flos Rosae Rugosae aromatized wine, with dry white wine and Flos Rosae Rugosae for raw material, it is provided that a kind of Flos Rosae Rugosae effective component extraction rate is high, it is little to lose, the cycle is short, efficiency is high, have the Luzhou-flavor extra dry white wine aromatized wine of Flos Rosae Rugosae effective ingredient and fragrance.

In order to achieve the above object, the present invention is by the following technical solutions:

A kind of Luzhou-flavor extra dry white wine aromatized wine, is mainly prepared by the raw material of following parts by weight:

Dry white wine 100-150 part, Flos Rosae Rugosae 20-40 part, modified dietary fiber 10-16 part, oligofructose 10-16 part, probiotic bacteria powder 10-16 part, lactose 10-16 part;

Preferably, described Luzhou-flavor extra dry white wine aromatized wine, mainly prepared by the raw material of following parts by weight:

Dry white wine 120-130 part, Flos Rosae Rugosae 25-35 part, modified dietary fiber 12-14 part, oligofructose 12-14 part, probiotic bacteria powder 12-14 part, lactose 12-14 part;

It is highly preferred that described Luzhou-flavor extra dry white wine aromatized wine, mainly prepared by the raw material of following parts by weight:

Dry white wine 125 parts, Flos Rosae Rugosae 30 parts, modified dietary fiber 13 parts, oligofructose 13 parts, 13 parts of probiotic bacteria powder, lactose 13 parts;

Further, described dry white wine is that the fermentation of rear ferment is complete, removes the dry white wine of ending wine;

Preferably, described dry white wine odor type is rose scent.

Further, described Flos Rosae Rugosae is new fresh-rose or dry Flos Rosae Rugosae.

Further, described modified dietary fiber is that through physics, chemical or biological method having of processing and obtain, the abundant soluble fiber cellulose content of strong retentiveness, dilatancy, thickening property, adsorptivity and network is high, biological activity is strong, human body beneficial flora has cellulose important, positive role by dietary fiber, compared with full diet fiber, its biological action is more powerful;

Preferably, described modified fibre is to be obtained through enzyme enzymolysis by one or more in inulin, apple fiber, Herba avenae fatuae fiber, Semen Tritici aestivi fiber;

More preferably, the preparation method of described modified dietary fiber, comprise the following steps: by inulin, Herba avenae fatuae fiber, Semen Tritici aestivi fiber 5-7:2-4:1-2 Homogeneous phase mixing in mass ratio, add its water of quality 3-7 times, room temperature 100-300W, 35-40KHz condition supersound extraction 10-15min, then at electric field intensity 20-40kV/cm, burst length 300-500 μ s, carry out high voltage pulse electric field processing 10-15min when pulse frequency 200-400Hz; It is 4.5-6.5 with breast acid for adjusting pH value, adds the enzyme of mixture quality 0.1-0.3%, in 45-55 DEG C of enzymolysis 20-48min; Enzymolysis solution concentrating under reduced pressure, lyophilization, low-temperature grinding to particle diameter are that namely 0.1-0.3mm obtains modified dietary fiber;

Described enzyme is cellulase, xylanase, laccase, pectase 3-5:1-3:1-3:1-2 Homogeneous phase mixing in mass ratio.

Further, described probiotic bacteria powder probiotics viable bacteria content is: 6 × 10¹²-8×10¹²Cfu/g;

Described probiotic bacteria powder include in following probiotic bacteria powder any one or multiple: such as: Lactobacillus plantarum (Lactobacillusplantarum), bifidobacterium bifidum (Bifidobacteriumbifidum), bifidobacterium infantis (B.infantis), long bifidus bacillus (B.longum), short bifidus bacillus (B.breve), bifidobacterium adolescentis (B.adolescentis), Bifidobacterium lactis (Bifidobacteriumlactis), Lactobacillus bulgaricus (Lactobacillus.Bulgaricus), bacillus acidophilus (L.acidophilus), lactobacillus casei (Lactobacilluscasei), lactobacillus rhamnosus (Lactobacillusrhamnosus), streptococcus thermophilus (Streptococcusthermophilus),

Preferably, described probiotic bacteria powder is uniformly mixed by the powder of following parts by weight: Lactobacillus plantarum 30-40 part, bifidobacterium bifidum 25-35 part, Bifidobacterium lactis 20-30 part, streptococcus thermophilus 10-20 part, Lactobacillus bulgaricus 12-15 part, lactobacillus casei 8-10 part, lactobacillus rhamnosus 5-10 part;

More preferably, described Lactobacillus plantarum powder with Lactobacillus plantarum CGMCCNO.11763 for the bacterium that sets out by preparing according to a conventional method, cryoprotective agent therein is with the animal or plant containing antifreeze protein for raw material, prepared through high-pressure pulse electric extraction, ultrasonic assistant microwave extraction and compound enzyme enzymolysis, Lactobacillus plantarum powder can be effectively improved at freezing dry process Viable detection;

Preferably, described protectant preparation method, comprise the steps: winter rye, Caulis et Folium Ammopiptanthi Mongolici, sharkskin collagen protein is respectively washed, drain, 8-10:3-5:2-4 Homogeneous phase mixing in mass ratio, add the lactic acid moistening 3-8h that pH value is 3.8-4.5 of mixed material quality 0.1-1 times, pulverize immediately after-18--22 DEG C of freezing 1-2h, freezing thickness of feed layer 3-5cm, ground product particle diameter 0.5-3mm, it is subsequently added into the water of ground product quality 10-20 times, it is 3.5-5.5 with breast acid for adjusting pH value, at electric field intensity 25-35kV/cm under room temperature, burst length 300-500 μ s, high voltage pulse electric field processing 20-30min is carried out when pulse frequency 200-300Hz, then carry out microwave irradiation and extraction 15-20min when power 150-300W in room temperature, simultaneously at power 200-300W, when frequency 30-40KHz, carry out ultrasonic assistant extraction, add the compound enzyme of extracting solution quality 1-2%, in 45-55 DEG C of enzymolysis 30-50min, enzymolysis solution filters, filtrate concentrates, low-temperature grinding to particle diameter is that namely 0.1-0.3mm obtains protective agent,

Described compound enzyme is cellulase, protease, amylase, pectase, tannase 3-5:2-4:1-3:1-3:1-2 Homogeneous phase mixing in mass ratio;

Extract it is highly preferred that described microwave irradiation and extraction is batch (-type), i.e. microwave exposure 10s, interval 20s.

The preparation method that another object of the present invention is to provide above-mentioned Luzhou-flavor extra dry white wine aromatized wine: comprise the following steps:

1) according to formula, weigh each component raw material, first Flos Rosae Rugosae is divided into petal, put in the ultrasonic washing unit equipped with 0.8-1.2% sodium bicarbonate solution in 200-400W, 20-40KHz cleans 3-5min, drain, then 10-15min in the sericin peptide taken solution that mass percent is 8-12% it is immersed in, pulverize immediately after-18--22 DEG C of freezing 30-50min, freezing thickness of feed layer 3-5cm, ground product particle diameter 0.3-0.5mm, it is subsequently added into the water of ground product quality 2-4 times, it is warming up to 30-40 DEG C, it is 2.5-4.0 with breast acid for adjusting pH value, add the laccase of ground product quality 0.5-0.9% and the kieselguhr of 0.1-0.3%, stir, stand 1.5-2.5h, then at electric field intensity 25-35kV/cm under room temperature, burst length 300-500 μ s, high voltage pulse electric field processing 20-30min is carried out when pulse frequency 200-300Hz, then carry out microwave irradiation and extraction 15-20min when power 150-300W in room temperature, simultaneously at power 200-300W, when frequency 30-40KHz, carry out ultrasonic assistant extraction, add the mixed enzyme of extracting solution quality 1.5-2.5%, obtain Flos Rosae Rugosae enzymolysis solution in 40-50 DEG C of enzymolysis 30-50min,

Further, described mixed enzyme is cellulase, protease, pectase, tannase 3-5:2-4:1-3:1-2 Homogeneous phase mixing in mass ratio;

Further, described laccase is pore fungus laccase;

2) 20-30% of white grape Quality of Liquors is taken, control temperature 40-45 DEG C, add modified dietary fiber while stirring, oligofructose, lactose and Flos Rosae Rugosae enzymolysis solution, fully dissolve 20-40min, add the 50-60% ferment at constant temperature 3-5h of probiotic bacteria powder quality, then with the ramp of 0.8-1.0 DEG C/min to 50-55 DEG C, add the 40-50% ferment at constant temperature 1.5-3.5h of probiotic bacteria powder quality, finally it is cooled to 40-45 DEG C with the speed of 0.6-0.8 DEG C/min, continue fermentation 0.5-1h, fermentation liquid is successively through 40 orders, 80 order duplex strainers filter, filtrate through superhigh-voltage homogenizing machine in 2-4 DEG C, 140-160MPa homogenizing, homogenizing fluid is through 130-135 DEG C of instantaneous ultrahigh-temperature sterilization 4-6s, last successively through microfiltration, it is that 20-30% obtains Flos Rosae Rugosae extra dry white wine biological activity concentrated solution that loop ultrafiltration is concentrated into solid content,

3) dry white wine and Flos Rosae Rugosae extra dry white wine biological activity concentrated solution Homogeneous phase mixing will be remained, it is added thereto to peracetic acid soln, making peroxyacetic acid concentration is 400-450ppm, mixed liquor is in power 200-400W, ultrasonic Treatment 5-10min is carried out when frequency 30-40KHz, control mixeding liquid temperature and be 25-35 DEG C, then pass through continuous high voltage pulse process chamber and process, stand, filter and obtain Luzhou-flavor extra dry white wine aromatized wine;

Further, the mass percent concentration of described peracetic acid soln is 10-30%;

Further, described high voltage pulse electric field processing condition is electric field intensity 25-30kV/cm, umber of pulse 40-50.

Lactobacillus plantarum of the present invention (Lactobacillusplantarum) XH is preserved in China Committee for Culture Collection of Microorganisms's common micro-organisms center (being called for short CGMCC) on November 30th, 2015, preserving number is CGMCCNO.11763, preservation address is: North Star West Road 1, Chaoyang District, city of BeiJing, China institute 3, Institute of Microorganism, Academia Sinica, postcode: 100101.

Lactobacillus plantarum probiotic properties is as follows:

Lactobacillus plantarum CGMCCNO.11763 provided by the present invention is found to survive when pH is 1.50 through experiment, still in existing state after 1% cholate is cultivated 4 hours; Lactobacillus plantarum CGMCCNO.11763 degrading nitrite speed is fast, and capacity of decomposition reaches 10.9mg/h/kg, and this strain is when producing Pickles, and whole sweat nitrite concentration is at below 4.8mg/kg; Degrading rate of cholesterol, after fermentation 60h hour, can be reached 64.76% by CGMCCNO.11763. CGMCCNO.11763 Adhering capacity measure from coagulation rate be 95.71%.

Lactobacillus plantarum CGMCCNO.11763 is to cholesterol degradation capability study and mensuration:

Take 1mlCGMCCNO.11763 mother solution and be inoculated in MRS cholesterol fluid medium (the cholesterol level 0.1mg/ml of 10mL, pH6.2) in, the constant temperature of 37 DEG C stands and cultivates 20h respectively, 40h, 60h is standby, with the MRS cholesterol culture medium that accesses 1mL sterilized water for comparison, take bacteria liquid sample and the comparison each 1ml of liquid of above cultivation different time, 9000r/min, centrifugal 10min at 4 DEG C, obtain fermented supernatant fluid, in o-phthalaldehyde method mensuration supernatant, cholesterol level is (particularly as follows: take each supernatant 0.1ml in corresponding test tube, add glacial acetic acid 0.3ml, the o-phthalaldehyde(OPA) 0.15ml of 1mg/ml, it is slowly added into concentrated sulphuric acid 1.0ml, mix homogeneously. room temperature stands 10min, surveys light absorption value under 550nm). each process 3 repetition, in kind makes cholesterol standard curve, calculates cholesterol level and degradation rate in supernatant, and result is in Table 1. it can be seen that cholesterol is had good Degradation by CGMCCNO.11763, after fermentation 60h hour, degradation rate can reach 64.76%.

The table 1 degraded situation to cholesterol.

The bile tolerance test of Lactobacillus plantarum CGMCCNO.11763 bacterial strain:

Take CGMCCNO.11763 bacterium solution 1mL and inoculate strain in the 10mLMRS fluid medium (PH=6.4) containing different cholate (concentration gradients is 0.0%, 0.2%, 0.4%, 0.6%, 0.8%, 1%), be placed at 37 DEG C to cultivate respectively 0,2,4h, each process 3 repetition. Respectively take 1ml sample bacterium solution to mix in 9ml normal saline, prepare dilution factor solution, take 0.1ml diluent to be coated with in MRS, be inverted in 37 DEG C of biochemical cultivation cases and cultivate 48 hours (each dilution factor do 3 parallel) record and calculate the several number of bacterium on flat board. Result is in Table 2. This bacterium known is bacterium after gallbladder salinity is 1% process 4h

Increment still reaches 0.59 ± 0.92 × 10⁷(cfu/ml), there is good bile tolerance ability.

Table 2 bile tolerance ability detection [(± s) × 10⁷cfu/ml]

The acid resistance test of Lactobacillus plantarum CGMCCNO.11763 bacterial strain

Take HLX37 mother solution and inoculate strain in the 10mLMRS fluid medium of different pH value (pH gradient is 1.5,2.0,2.5,3.0,3.5,4.0) by 1ml, be placed at 37 DEG C to cultivate respectively 0,2,4h, each process 3 repetition. Respectively take 1ml sample bacterium solution to mix in 9ml normal saline, prepare dilute solution, take 0.1ml diluent and be coated with in MRS, in 37 DEG C of biochemical cultivation cases, be inverted the bacterium colony number cultivated on 48 hours (each dilution factor do 3 parallel) record flat board. Result is in Table 3. Illustrate that this bacterium has very strong acid-fast ability.

Table 3 acid-fast ability detection [(± s) × 10⁷cfu/ml]

The Adhering capacity of Lactobacillus plantarum CGMCCNO.11763 measures

Cultivate CGMCCNO.11763 (MRS fluid medium), bacillus coli DH 5 alpha (LB fluid medium) 24h obtains fermentation liquid, be respectively placed in 3000r/min, centrifugal 10min at 4 DEG C, collect bacterium mud, wash bacterium mud 2 times with the sterile phosphate buffer (PBS) of pH=7.0 respectively and (in bacterium colony, namely add PBS, after concussion mix homogeneously, be placed in 3000r/min, centrifugal 10min at 4 DEG C, collect thalline). From coagulation rate (%): with aseptic PBS, bacterium mud CGMCCNO.11763 to be formed in the suspension bacteria liquid that light absorption value is 0.4 ± 0.1 (A0) and the bacteria suspension at wavelength 600nm place, measure light absorption value A24 after standing 24h, be (A0 A24)/A0 from coagulation rate (%) formula. ; His coagulation rate (%): the outstanding bacterium solution of CGMCCNO.11763 and bacillus coli DH 5 alpha is adjusted to the mix suspending bacterium solution that the light absorption value at wavelength 600nm place is 0.6 ± 0.1 (A0). Measuring light absorption value A24 after standing 24H, his coagulation rate (%) formula is (A0 A24)/A0. Measurement result is in Table 4, it is known that CGMCCNO.11763 is 95.71% from coagulation rate, has very strong Adhering capacity.

Table 4 Adhering capacity table

The bacterial strain physiological property of Lactobacillus plantarum CGMCCNO.11763

Described Lactobacillus plantarum (Lactobacillusplantarum) XH is preserved in China Committee for Culture Collection of Microorganisms's common micro-organisms center (being called for short CGMCC) on November 30th, 2015, preserving number is CGMCCNO.11763, preservation address is: North Star West Road 1, Chaoyang District, city of BeiJing, China institute 3, Institute of Microorganism, Academia Sinica, postcode: 100101.

This bacterial strain feature is as follows: examine under a microscope, and this bacterial strain is rod-short, and Gram’s staining is positive, atrichia, does not produce spore; On solid medium, this bacterium bacterium colony is white, and smooth surface is fine and close, and form is circular, and edge is more neat.

Physicochemical characteristics is: catalase (-), gelatin liquefaction (-), indole experiment (+), mobility (-), fermentation gas (-), nitrate reductase (-), fermentation gas (-), product hydrogen sulfide gas (-), pH4.0MRS culture medium grows (+). It is accredited as Lactobacillus plantarum (Lactobacillusplantarum), called after Lactobacillus plantarum (Lactobacillusplantarum) XH through Physiology and biochemistry.

Bacterial strain can at 57 DEG C well-grown, glucose tolerance is 275g/L.

Lactobacillus plantarum of the present invention, by gathering people Li Jianshu, separates in Yoghourt from Xinjiang Uygur fellow-villager family and obtains, acquisition time on June 2nd, 2015.

Lactobacillus plantarum CGMCCNO.11763 of the present invention is found to survive when pH is 1.50 through experiment, still in existing state after 1% cholate is cultivated 4 hours; Lactobacillus plantarum CGMCCNO.11763 degrading nitrite speed is fast, and capacity of decomposition reaches 10.9mg/h/kg, and this strain is when producing Pickles, and whole sweat nitrite concentration is at below 4.8mg/kg; Degrading rate of cholesterol, after fermentation 60h hour, can be reached 64.76% by CGMCCNO.11763. CGMCCNO.11763 Adhering capacity measure from coagulation rate be 95.71%, bacterial strain can at 57 DEG C well-grown, glucose tolerance is 275g/L.

Beneficial effect:

Flos Rosae Rugosae, with dry white wine and Flos Rosae Rugosae for raw material, is carried out parasite killing initially with ultrasonic cleaning and goes out ovum, killing microorganisms, removal pesticide residues and heavy metal ion etc., substantially increase the foodsafety of Luzhou-flavor extra dry white wine aromatized wine by the present invention, aqueous solution containing sericin peptide taken soaks rehydration, the loss of Flos Rosae Rugosae active substance that is chilled and that cause can be reduced to greatest extent, improve the extraction ratio of Flos Rosae Rugosae effective ingredient, also establish solid foundation for follow-up alternating temperature probiotics fermention simultaneously, under certain pH value (2.5-4.0) condition, Flos Rosae Rugosae sause is decoloured by the composite laccase of science and kieselguhr, in conjunction with follow-up high-pressure pulse electric, microwave, ultrasonic, biological enzymolysis technique, the phenols of 88-92% in Flos Rosae Rugosae sause and the anthocyanidin of 93-97% can be removed, the Flos Rosae Rugosae enzymolysis solution color and luster obtained is colourless to straw yellow, basically identical with white wine color and luster, the extract at low temperature technology such as high-pressure pulse electric, microwave, ultrasonic, biological enzymolysis are organically combined, functional materials and the flavor component of Flos Rosae Rugosae can be retained to greatest extent, with probiotic bacterias such as functional plants lactobacilluss for leaven, adopt temperature-variable fermentation and gradation vaccination ways can obtain the maximum accumulation of proliferation of probiotics and functional metabolic product to greatest extent, further the malic acid in dry white wine can be converted into lactic acid, eliminate the sour and astringent sense of dry white wine, promote the mouthfeel of Luzhou-flavor extra dry white wine aromatized wine and health care and liquor stability, prebiotic thalline and instantaneous ultrahigh-temperature sterilization is crushed by extra high pressure homogenize, further increase content and the liquor stability of the functional materials of Luzhou-flavor extra dry white wine aromatized wine, reduce color degree, high-pressure pulse electric, ultrasonic technique and peracetic acid are combined urge old, the Luzhou-flavor extra dry white wine aromatized wine quality index obtained is equivalent to the vinosity of the common dry white wine aging 8-10 of existing fermented type, effective relative to prior art ageing, the cycle is short, efficiency is high, color and luster and mouthfeel good stability. specific experiment effect is shown in embodiment 6 and 7, and concrete component technique effect is as follows:

1. the composite various lactobacillus agent of probiotic bacteria powder science of the present invention, kind is many, and function is complete, probiotic by force, particularly Lactobacillus plantarum CGMCCNO.11763 is found to survive when pH is 1.50 through experiment, still in existing state after 1% cholate is cultivated 4 hours; Lactobacillus plantarum CGMCCNO.11763 degrading nitrite speed is fast, and capacity of decomposition reaches 10.9mg/h/kg, and this strain is when producing Pickles, and whole sweat nitrite concentration is at below 4.8mg/kg; Degrading rate of cholesterol, after fermentation 60h hour, can be reached 64.76% by CGMCCNO.11763. CGMCCNO.11763 Adhering capacity measure from coagulation rate be 95.71%.

It should be noted that in Flos Rosae Rugosae wine of the present invention containing thing in substantial amounts of functional probiotic bacteria metabolite and functional born of the same parents, though being dead thalline, but dead thalline, cell debris is the same with viable bacteria with metabolite, pathogen can be suppressed the adhesion of intestinal wall and invasion and attack, organic adjustment human body overall immunity, strengthen macrophages phagocytic capacity, suppress tumor growth, improve the activity of natural killer cell (NK cell), improve mucomembranous surface pathogenic bacteria and lysozyme balance etc., its effect is in direct ratio with dead thalline quantity, the Flos Rosae Rugosae extra dry white wine biological activity concentrated solution of inactivation is likewise supplied with the stronger probiotic of its probiotic bacteria.

2. the cryoprotective agent that the present invention adopts when preparing Lactobacillus plantarum powder is by composite to the winter rye higher containing antifreeze protein, Caulis et Folium Ammopiptanthi Mongolici and sharkskin collagen protein science; prepare through high-pressure pulse electric extraction, ultrasonic assistant microwave extraction and biological enzymolysis; omnidistance extract at low temperature; antifreeze protein extraction ratio is high; loss is few; the protective agent antifreeze peptide content obtained is high, kind is complete, functional by force, cryoprotective effects is good, improves the viable bacteria content in Lactobacillus plantarum powder.

3. the present invention adopts biological decolouring technique, while reaching decolouring target, remain other functional bioactive material and flavor component of Flos Rosae Rugosae to greatest extent, enhance the stability of Luzhou-flavor extra dry white wine aromatized wine, reduce sour and astringent taste, improve overall mouthfeel harmony, extend the shelf-life of product, under certain pH value (2.5-4.0) condition, Flos Rosae Rugosae sause is decoloured by the composite laccase of science and kieselguhr, in conjunction with follow-up high-pressure pulse electric, microwave, ultrasonic, biological enzymolysis technique, the phenols of 88-92% in Flos Rosae Rugosae sause and the anthocyanidin of 93-97% can be removed, the Flos Rosae Rugosae enzymolysis solution color and luster obtained is colourless to straw yellow, basically identical with white wine color and luster, achieve the possibility utilizing Flos Rosae Rugosae to prepare dry white wine, expand raw material range of application, protect environment.

4. supersound extraction, high-pressure pulse electric are extracted and biological enzymolysis combination of sciences by the modified dietary fiber that prepared by the present invention, gained modified dietary fiber retentiveness, dilatancy, thickening property be higher and acid and alkali, alkali, salt impact, soluble fiber cellulose content is high, it is easier to be utilized by lactic acid bacteria, improve lactic acid bacteria in the growth of human body intestinal canal and fertility, increase kind and the quantity of probiotic bacteria flora, reduce human body intestinal canal pH value, improve human body intestinal canal microecological environment; High adsorption capacity, after modified, cellulosic specific surface area increases, and network is enriched, and absorption affinity strengthens, and the organic molecule ability of chelating, absorption cholesterol and bile acids is higher, suppress the human body absorption to them; Ion-exchange capacity strengthens, and to metallic element, particularly heavy metal element adsorption effect is higher, effectively prevent body weight for humans metal poisoning; Regulate and maintain the resident time of intestinal microbial population, strengthen digestion and the absorbability of intestinal, improve immunity of organisms; Effectively facilitate gastrointestinal peristalsis, slow down and eliminate the untoward reaction such as flatulence, abdominal distention; Powerful embedding effect can prevent environment (oxygen, temperature, illumination, the water activity etc.) factor impact on product quality, stabilizes the biological activity of Luzhou-flavor extra dry white wine aromatized wine, extends the shelf-life of Luzhou-flavor extra dry white wine aromatized wine.

5. the present invention is by composite to part dry white wine, oligofructose, lactose and modified dietary fiber science, nutrient substance comprehensive, abundant is provided to probiotic bacteria, the maximization bred with functional metabolic product that maximizes not only achieving probiotic bacteria accumulates, and effectively improves mouthfeel and the stability of finished product Luzhou-flavor extra dry white wine aromatized wine.

6. the preparation method technique of the present invention is simple, the cycle is short, efficiency is high, ageing effect is excellent; Flos Rosae Rugosae effective ingredient and fragrance matter loss is little, extraction ratio is high, color stability good, finished product Flos Rosae Rugosae wine mouthfeel, color and luster and fragrance are stable, coordinate; rose fragrance is strong; Chen Hua fragrance matter content is high, is suitable for scale, mechanization production.

What it should be noted that Luzhou-flavor extra dry white wine aromatized wine of the present invention has the technical effect that the result that each component technical characteristic and method feature are mutually worked in coordination with, interacted, the not superposition of simple technical characteristic (component function), the combination of each component technical characteristic and the collaborative effect produced, considerably beyond the superposition of each monotechnics feature functionality and effect, have advanced preferably and practicality.

Detailed description of the invention

The present invention is described below by specific embodiment. Unless stated otherwise, technological means used in the present invention is method known in those skilled in the art. It addition, embodiment is interpreted as illustrative, and unrestricted the scope of the present invention, the spirit and scope of the invention are limited only by the claims that follow. To those skilled in the art, under the premise without departing substantially from spirit and scope of the present invention, the various changes or the changes that carry out the material component in these embodiments and consumption fall within protection scope of the present invention.

Embodiment 1

Described dry white wine is that the fermentation of rear ferment is complete, removes the dry white wine of ending wine;

Described dry white wine odor type is rose scent.

Described Flos Rosae Rugosae is new fresh-rose.

The preparation method of described modified dietary fiber, comprise the following steps: by inulin, Herba avenae fatuae fiber, Semen Tritici aestivi fiber 6:3:1 Homogeneous phase mixing in mass ratio, add the water of its quality 5 times, room temperature 200W, 37KHz condition supersound extraction 13min, then at electric field intensity 30kV/cm, burst length 400 μ s, carries out high voltage pulse electric field processing 13min when pulse frequency 300Hz; It is 5.5 with breast acid for adjusting pH value, adds the enzyme of mixture quality 0.2%, in 50 DEG C of enzymolysis 35min; Enzymolysis solution concentrating under reduced pressure, lyophilization, low-temperature grinding to particle diameter are that namely 0.2mm obtains modified dietary fiber;

Described enzyme is cellulase, xylanase, laccase, pectase 4:2:2:1 Homogeneous phase mixing in mass ratio.

Described probiotic bacteria powder probiotics viable bacteria content is: 7 × 10¹²Cfu/g;

Described probiotic bacteria powder is uniformly mixed by the powder of following parts by weight: Lactobacillus plantarum 30 parts, bifidobacterium bifidum 25 parts, Bifidobacterium lactis 20 parts, streptococcus thermophilus 20 parts, Lactobacillus bulgaricus 15 parts, lactobacillus casei 10 parts, lactobacillus rhamnosus 10 parts;

Described Lactobacillus plantarum powder with Lactobacillus plantarum CGMCCNO.11763 for the bacterium that sets out by preparing according to a conventional method, cryoprotective agent therein is with the animal or plant containing antifreeze protein for raw material, prepared through high-pressure pulse electric extraction, ultrasonic assistant microwave extraction and compound enzyme enzymolysis, Lactobacillus plantarum powder can be effectively improved at freezing dry process Viable detection;

Described protectant preparation method, comprise the steps: winter rye, Caulis et Folium Ammopiptanthi Mongolici, sharkskin collagen protein are respectively washed, are drained, 9:4:3 Homogeneous phase mixing in mass ratio, add the lactic acid moistening 5h that pH value is 4.1 of mixed material quality 0.5 times, pulverize immediately after-20 DEG C of freezing 1h, freezing thickness of feed layer 4cm, ground product particle diameter 2mm, it is subsequently added into the water of ground product quality 15 times, it is 4.5 with breast acid for adjusting pH value, at electric field intensity 30kV/cm under room temperature, burst length 400 μ s, carry out high voltage pulse electric field processing 25min when pulse frequency 250Hz; Then carry out microwave irradiation and extraction 17min when power 225W in room temperature, simultaneously at power 250W, when frequency 35KHz, carry out ultrasonic assistant extraction; Add the compound enzyme of extracting solution quality 1%, in 50 DEG C of enzymolysis 40min; Enzymolysis solution filters, filtrate concentrates, low-temperature grinding to particle diameter is that namely 0.2mm obtains protective agent;

Described compound enzyme is cellulase, protease, amylase, pectase, tannase 4:3:2:2:1 Homogeneous phase mixing in mass ratio;

Described microwave irradiation and extraction is that batch (-type) extracts, i.e. microwave exposure 10s, interval 20s.

Preparation method: comprise the following steps:

1) according to formula, weigh each component raw material, first Flos Rosae Rugosae is divided into petal, put in the ultrasonic washing unit equipped with 1% sodium bicarbonate solution in 300W, 30KHz cleans 4min, drain, then 13min in the sericin peptide taken solution that mass percent is 10% it is immersed in, pulverize immediately after-20 DEG C of freezing 40min, freezing thickness of feed layer 4cm, ground product particle diameter 0.4mm, it is subsequently added into the water of ground product quality 3 times, it is warming up to 35 DEG C, it is 3 with breast acid for adjusting pH value, add the laccase of ground product quality 0.7% and the kieselguhr of 0.2%, stir, stand 2h, then at electric field intensity 30kV/cm under room temperature, burst length 400 μ s, high voltage pulse electric field processing 25min is carried out when pulse frequency 250Hz, then carry out microwave irradiation and extraction 17min when power 225W in room temperature, simultaneously at power 250W, when frequency 35KHz, carry out ultrasonic assistant extraction, add the mixed enzyme of extracting solution quality 2%, obtain Flos Rosae Rugosae enzymolysis solution in 45 DEG C of enzymolysis 40min,

Described mixed enzyme is cellulase, protease, pectase, tannase 4:3:2:1 Homogeneous phase mixing in mass ratio;

Described laccase is pore fungus laccase;

2) the 25% of white grape Quality of Liquors is taken, control temperature 40 DEG C, add modified dietary fiber while stirring, oligofructose, lactose and Flos Rosae Rugosae enzymolysis solution, fully dissolve 30min, add 55% ferment at constant temperature 4h of probiotic bacteria powder quality, then with the ramp of 0.9 DEG C/min to 53 DEG C, add 45% ferment at constant temperature 2.5h of probiotic bacteria powder quality, finally it is cooled to 42 DEG C with the speed of 0.7 DEG C/min, continue fermentation 0.75h, fermentation liquid is successively through 40 orders, 80 order duplex strainers filter, filtrate through superhigh-voltage homogenizing machine in 3 DEG C, 150MPa homogenizing, homogenizing fluid is through 132 DEG C of instantaneous ultrahigh-temperature sterilization 5s, last successively through microfiltration, loop ultrafiltration be concentrated into solid content be 25% Flos Rosae Rugosae extra dry white wine biological activity concentrated solution,

3) dry white wine and Flos Rosae Rugosae extra dry white wine biological activity concentrated solution Homogeneous phase mixing will be remained, it is added thereto to peracetic acid soln, making peroxyacetic acid concentration is 420ppm, mixed liquor is in power 300W, ultrasonic Treatment 7min is carried out when frequency 35KHz, controlling mixeding liquid temperature is 30 DEG C, then passes through continuous high voltage pulse process chamber and processes, stands, filters and obtain Luzhou-flavor extra dry white wine aromatized wine;

The mass percent concentration of described peracetic acid soln is 20%;

Described high voltage pulse electric field processing condition is electric field intensity 27kV/cm, umber of pulse 45.

Embodiment 2

Dry white wine 100 parts, Flos Rosae Rugosae 20 parts, modified dietary fiber 10 parts, oligofructose 10 parts, 10 parts of probiotic bacteria powder, lactose 10 parts;

Described dry white wine odor type is rose scent.

Described Flos Rosae Rugosae is dry Flos Rosae Rugosae;

Described modified fibre is obtained through enzyme enzymolysis by inulin, apple fiber, Herba avenae fatuae fiber, Semen Tritici aestivi fiber;

Described enzyme is cellulase, xylanase, laccase, pectase 3:1:1:1 Homogeneous phase mixing in mass ratio.

Described probiotic bacteria powder probiotics viable bacteria content is: 6 × 10¹²Cfu/g;

Described probiotic bacteria powder is uniformly mixed by the powder of following parts by weight: Lactobacillus plantarum 35 parts, bifidobacterium bifidum 30 parts, Bifidobacterium lactis 25 parts, streptococcus thermophilus 15 parts, Lactobacillus bulgaricus 14 parts, lactobacillus casei 9 parts, lactobacillus rhamnosus 7 parts.

Preparation method, comprises the following steps:

1) according to formula, weigh each component raw material, first Flos Rosae Rugosae is divided into petal, put in the ultrasonic washing unit equipped with 0.8% sodium bicarbonate solution in 200W, 20KHz cleans 3min, drain, then 10min in the sericin peptide taken solution that mass percent is 8% it is immersed in, pulverize immediately after-18 DEG C of freezing 30min, freezing thickness of feed layer 3cm, ground product particle diameter 0.3mm, it is subsequently added into the water of ground product quality 2 times, it is warming up to 30 DEG C, it is 2.5 with breast acid for adjusting pH value, add the laccase of ground product quality 0.5% and the kieselguhr of 0.1%, stir, stand 1.5h, then at electric field intensity 25kV/cm under room temperature, burst length 300 μ s, high voltage pulse electric field processing 20min is carried out when pulse frequency 200Hz, then carry out microwave irradiation and extraction 15min when power 150W in room temperature, simultaneously at power 200W, when frequency 30KHz, carry out ultrasonic assistant extraction, add the mixed enzyme of extracting solution quality 1.5%, obtain Flos Rosae Rugosae enzymolysis solution in 40 DEG C of enzymolysis 30min,

Described mixed enzyme is cellulase, protease, pectase, tannase 3:2:1:1 Homogeneous phase mixing in mass ratio;

Described laccase is pore fungus laccase;

2) the 20% of white grape Quality of Liquors is taken, control temperature 40 DEG C, add modified dietary fiber while stirring, oligofructose, lactose and Flos Rosae Rugosae enzymolysis solution, fully dissolve 20min, add 50% ferment at constant temperature 3h of probiotic bacteria powder quality, then with the ramp of 0.8 DEG C/min to 50 DEG C, add 50% ferment at constant temperature 1.5h of probiotic bacteria powder quality, finally it is cooled to 40 DEG C with the speed of 0.6 DEG C/min, continue fermentation 0.5h, fermentation liquid is successively through 40 orders, 80 order duplex strainers filter, filtrate through superhigh-voltage homogenizing machine in 2 DEG C, 140MPa homogenizing, homogenizing fluid is through 130 DEG C of instantaneous ultrahigh-temperature sterilization 4s, last successively through microfiltration, loop ultrafiltration be concentrated into solid content be 20% Flos Rosae Rugosae extra dry white wine biological activity concentrated solution,

3) dry white wine and Flos Rosae Rugosae extra dry white wine biological activity concentrated solution Homogeneous phase mixing will be remained, it is added thereto to peracetic acid soln, making peroxyacetic acid concentration is 400ppm, mixed liquor is in power 200W, ultrasonic Treatment 5min is carried out when frequency 30KHz, controlling mixeding liquid temperature is 25 DEG C, then passes through continuous high voltage pulse process chamber and processes, stands, filters and obtain Luzhou-flavor extra dry white wine aromatized wine;

The mass percent concentration of described peracetic acid soln is 10%;

Described high voltage pulse electric field processing condition is electric field intensity 25kV/cm, umber of pulse 40.

Embodiment 3

Dry white wine 150 parts, Flos Rosae Rugosae 40 parts, modified dietary fiber 16 parts, oligofructose 16 parts, 16 parts of probiotic bacteria powder, lactose 16 parts;

Described dry white wine odor type is rose scent.

Described Flos Rosae Rugosae is new fresh-rose.

Described modified fibre is obtained through enzyme enzymolysis by inulin, apple fiber, Semen Tritici aestivi fiber;

Described enzyme is cellulase, xylanase, laccase, pectase 5:3:3:2 Homogeneous phase mixing in mass ratio.

Described probiotic bacteria powder probiotics viable bacteria content is: 8 × 10¹²Cfu/g;

Described probiotic bacteria powder is uniformly mixed by the powder of following parts by weight: Lactobacillus plantarum 40 parts, bifidobacterium bifidum 35 parts, Bifidobacterium lactis 30 parts, streptococcus thermophilus 20 parts, Lactobacillus bulgaricus 15 parts;

Described protectant preparation method, comprise the steps: winter rye, Caulis et Folium Ammopiptanthi Mongolici, sharkskin collagen protein is respectively washed, drain, 8:3:2 Homogeneous phase mixing in mass ratio, add the lactic acid moistening 3h that pH value is 3.8 of mixed material quality 0.1 times, pulverize immediately after-18 DEG C of freezing 1h, freezing thickness of feed layer 3cm, ground product particle diameter 0.5mm, it is subsequently added into the water of ground product quality 10 times, it is 3.5 with breast acid for adjusting pH value, at electric field intensity 25kV/cm under room temperature, burst length 300 μ s, high voltage pulse electric field processing 20min is carried out when pulse frequency 200Hz, then carry out microwave irradiation and extraction 15min when power 150W in room temperature, simultaneously at power 200W, when frequency 30KHz, carry out ultrasonic assistant extraction, add the compound enzyme of extracting solution quality 1%, in 45 DEG C of enzymolysis 30min, enzymolysis solution filters, filtrate concentrates, low-temperature grinding to particle diameter is that namely 0.1mm obtains protective agent,

Described compound enzyme is cellulase, protease, amylase, pectase, tannase 3:2:1:1:1 Homogeneous phase mixing in mass ratio;

Preparation method, comprises the following steps:

1) according to formula, weigh each component raw material, first Flos Rosae Rugosae is divided into petal, put in the ultrasonic washing unit equipped with 1.2% sodium bicarbonate solution in 400W, 40KHz cleans 5min, drain, then 15min in the sericin peptide taken solution that mass percent is 2% it is immersed in, pulverize immediately after-22 DEG C of freezing 50min, freezing thickness of feed layer 5cm, ground product particle diameter 0.5mm, it is subsequently added into the water of ground product quality 4 times, it is warming up to 40 DEG C, it is 4.0 with breast acid for adjusting pH value, add the laccase of ground product quality 0.9% and the kieselguhr of 0.3%, stir, stand 2.5h, then at electric field intensity 35kV/cm under room temperature, burst length 500 μ s, high voltage pulse electric field processing 30min is carried out when pulse frequency 300Hz, then carry out microwave irradiation and extraction 20min when power 300W in room temperature, simultaneously at power 300W, when frequency 40KHz, carry out ultrasonic assistant extraction, add the mixed enzyme of extracting solution quality 2.5%, obtain Flos Rosae Rugosae enzymolysis solution in 50 DEG C of enzymolysis 50min,

Described mixed enzyme is cellulase, protease, pectase, tannase 5:4:3:2 Homogeneous phase mixing in mass ratio;

Described laccase is pore fungus laccase;

2) the 30% of white grape Quality of Liquors is taken, control temperature 45 C, add modified dietary fiber while stirring, oligofructose, lactose and Flos Rosae Rugosae enzymolysis solution, fully dissolve 40min, add 60% ferment at constant temperature 5h of probiotic bacteria powder quality, then with the ramp of 1.0 DEG C/min to 55 DEG C, add 40% ferment at constant temperature 3.5h of probiotic bacteria powder quality, finally it is cooled to-45 DEG C with the speed of 0.8 DEG C/min, continue fermentation 1h, fermentation liquid is successively through 40 orders, 80 order duplex strainers filter, filtrate through superhigh-voltage homogenizing machine in 4 DEG C, 160MPa homogenizing, homogenizing fluid is through 135 DEG C of instantaneous ultrahigh-temperature sterilization 6s, last successively through microfiltration, loop ultrafiltration be concentrated into solid content be 30% Flos Rosae Rugosae extra dry white wine biological activity concentrated solution,

3) dry white wine and Flos Rosae Rugosae extra dry white wine biological activity concentrated solution Homogeneous phase mixing will be remained, it is added thereto to peracetic acid soln, making peroxyacetic acid concentration is 450ppm, mixed liquor is in power 400W, ultrasonic Treatment 10min is carried out when frequency 40KHz, controlling mixeding liquid temperature is 35 DEG C, then passes through continuous high voltage pulse process chamber and processes, stands, filters and obtain Luzhou-flavor extra dry white wine aromatized wine;

The mass percent concentration of described peracetic acid soln is 30%;

Described high voltage pulse electric field processing condition is electric field intensity 30kV/cm, umber of pulse 50.

Embodiment 4

Dry white wine 120 parts, Flos Rosae Rugosae 25 parts, modified dietary fiber 12 parts, oligofructose 12 parts, 12 parts of probiotic bacteria powder, lactose 12 parts;

Described dry white wine odor type is rose scent.

Described Flos Rosae Rugosae is dry Flos Rosae Rugosae;

The preparation method of described modified dietary fiber, comprise the following steps: by inulin, Herba avenae fatuae fiber, Semen Tritici aestivi fiber 5:2:1 Homogeneous phase mixing in mass ratio, add the water of its quality 3 times, room temperature 100W, 35KHz condition supersound extraction 10min, then at electric field intensity 20kV/cm, burst length 300 μ s, carries out high voltage pulse electric field processing 10min when pulse frequency 200Hz; It is 4.5 with breast acid for adjusting pH value, adds the enzyme of mixture quality 0.1%, in 45 DEG C of enzymolysis 20min; Enzymolysis solution concentrating under reduced pressure, lyophilization, low-temperature grinding to particle diameter are that namely 0.1mm obtains modified dietary fiber;

Described enzyme is cellulase, xylanase, laccase, pectase 3:2:2:2 Homogeneous phase mixing in mass ratio.

Described probiotic bacteria powder probiotics viable bacteria content is: 7.5 × 10¹²Cfu/g;

Described probiotic bacteria powder is uniformly mixed by the powder of following parts by weight: Lactobacillus plantarum 40 parts, bifidobacterium bifidum 35 parts, Bifidobacterium lactis 30 parts, streptococcus thermophilus 20 parts, Lactobacillus bulgaricus 15 parts, lactobacillus casei 10 parts, lactobacillus rhamnosus 10 parts;

Described protectant preparation method, comprise the steps: winter rye, Caulis et Folium Ammopiptanthi Mongolici, sharkskin collagen protein are respectively washed, are drained, 8:5:-4 Homogeneous phase mixing in mass ratio, add the lactic acid moistening 8h that pH value is 4.5 of mixed material quality 1 times, pulverize immediately after-18 DEG C of freezing 2h, freezing thickness of feed layer 3cm, ground product particle diameter 3mm, it is subsequently added into the water of ground product quality 10 times, it is 5.5 with breast acid for adjusting pH value, at electric field intensity 35kV/cm under room temperature, burst length 500 μ s, carry out high voltage pulse electric field processing 20min when pulse frequency 200Hz; Then carry out microwave irradiation and extraction 20min when power 150W in room temperature, simultaneously at power 200W, when frequency 40KHz, carry out ultrasonic assistant extraction; Add the compound enzyme of extracting solution quality 2%, in 45 DEG C of enzymolysis 30min; Enzymolysis solution filters, filtrate concentrates, low-temperature grinding to particle diameter is that namely 0.3mm obtains protective agent;

Described compound enzyme is cellulase, protease, amylase, pectase, tannase 3:4:2:3:2 Homogeneous phase mixing in mass ratio;

Preparation method: comprise the following steps:

1) according to formula, weigh each component raw material, first Flos Rosae Rugosae is divided into petal, put in the ultrasonic washing unit equipped with 0.9% sodium bicarbonate solution in 250W, 25KHz cleans 4min, drain, then 12min in the sericin peptide taken solution that mass percent is 11% it is immersed in, pulverize immediately after-18 DEG C of freezing 45min, freezing thickness of feed layer 5cm, ground product particle diameter 0.5mm, it is subsequently added into the water of ground product quality 3 times, it is warming up to 32 DEG C, it is 2.5 with breast acid for adjusting pH value, add the laccase of ground product quality 0.8% and the kieselguhr of 0.3%, stir, stand 1.5h, then at electric field intensity 25kV/cm under room temperature, burst length 350 μ s, high voltage pulse electric field processing 28min is carried out when pulse frequency 220Hz, then carry out microwave irradiation and extraction 17min when power 200W in room temperature, simultaneously at power 280W, when frequency 38KHz, carry out ultrasonic assistant extraction, add the mixed enzyme of extracting solution quality 2.2%, obtain Flos Rosae Rugosae enzymolysis solution in 40 DEG C of enzymolysis 35min,

Described mixed enzyme is cellulase, protease, pectase, tannase 3:3:3:2 Homogeneous phase mixing in mass ratio;

Described laccase is pore fungus laccase;

2) the 23% of white grape Quality of Liquors is taken, control temperature 43 DEG C, add modified dietary fiber while stirring, oligofructose, lactose and Flos Rosae Rugosae enzymolysis solution, fully dissolve 25min, add 60% ferment at constant temperature 5h of probiotic bacteria powder quality, then with the ramp of 1.0 DEG C/min to 52 DEG C, add 40% ferment at constant temperature 2h of probiotic bacteria powder quality, finally it is cooled to 40 DEG C with the speed of 0.7 DEG C/min, continue fermentation 0.5h, fermentation liquid is successively through 40 orders, 80 order duplex strainers filter, filtrate through superhigh-voltage homogenizing machine in 2 DEG C, 140MPa homogenizing, homogenizing fluid is through 130 DEG C of instantaneous ultrahigh-temperature sterilization 4s, last successively through microfiltration, loop ultrafiltration be concentrated into solid content be 27% Flos Rosae Rugosae extra dry white wine biological activity concentrated solution,

3) dry white wine and Flos Rosae Rugosae extra dry white wine biological activity concentrated solution Homogeneous phase mixing will be remained, it is added thereto to peracetic acid soln, making peroxyacetic acid concentration is 400ppm, mixed liquor is in power 200W, ultrasonic Treatment 9min is carried out when frequency 40KHz, controlling mixeding liquid temperature is 29 DEG C, then passes through continuous high voltage pulse process chamber and processes, stands, filters and obtain Luzhou-flavor extra dry white wine aromatized wine;

The mass percent concentration of described peracetic acid soln is 25%;

Described high voltage pulse electric field processing condition is electric field intensity 26kV/cm, umber of pulse 48.

Embodiment 5

Dry white wine 130 parts, Flos Rosae Rugosae 35 parts, modified dietary fiber 14 parts, oligofructose 14 parts, 14 parts of probiotic bacteria powder, lactose 14 parts;

Described dry white wine odor type is rose scent.

Described Flos Rosae Rugosae is new fresh-rose.

Described modified fibre is obtained through enzyme enzymolysis by Herba avenae fatuae fiber, Semen Tritici aestivi fiber;

Described enzyme is cellulase, xylanase, laccase, pectase 5:1:2:2 Homogeneous phase mixing in mass ratio.

Described probiotic bacteria powder is uniformly mixed by the powder of following parts by weight: Lactobacillus plantarum 32 parts, bifidobacterium bifidum 32 parts, Bifidobacterium lactis 24 parts, streptococcus thermophilus 14 parts, Lactobacillus bulgaricus 13 parts, lactobacillus casei 10 parts, lactobacillus rhamnosus 5 parts;

Described compound enzyme is cellulase, protease, amylase, pectase, tannase 4:4:3:2:1 Homogeneous phase mixing in mass ratio;

Preparation method: comprise the following steps:

1) according to formula, weigh each component raw material, first Flos Rosae Rugosae is divided into petal, put in the ultrasonic washing unit equipped with 0.9% sodium bicarbonate solution in 350W, 20KHz cleans 5min, drain, then 14min in the sericin peptide taken solution that mass percent is 9% it is immersed in, pulverize immediately after-22 DEG C of freezing 30min, freezing thickness of feed layer 3cm, ground product particle diameter 0.5mm, it is subsequently added into the water of ground product quality 4 times, it is warming up to 30 DEG C, it is 3 with breast acid for adjusting pH value, add the laccase of ground product quality 0.7% and the kieselguhr of 0.3%, stir, stand 2h, then at electric field intensity 25kV/cm under room temperature, burst length 350 μ s, high voltage pulse electric field processing 30min is carried out when pulse frequency 280Hz, then carry out microwave irradiation and extraction 20min when power 150W in room temperature, simultaneously at power 300W, when frequency 30KHz, carry out ultrasonic assistant extraction, add the mixed enzyme of extracting solution quality 1.5%, obtain Flos Rosae Rugosae enzymolysis solution in 40 DEG C of enzymolysis 30-50min,

Described mixed enzyme is cellulase, protease, pectase, tannase 4:2:3:2 Homogeneous phase mixing in mass ratio;

Described laccase is pore fungus laccase;

2) the 25% of white grape Quality of Liquors is taken, control temperature 40 DEG C, add modified dietary fiber while stirring, oligofructose, lactose and Flos Rosae Rugosae enzymolysis solution, fully dissolve 40min, add 50% ferment at constant temperature 5h of probiotic bacteria powder quality, then with the ramp of 0.8 DEG C/min to 50 DEG C, add 50% ferment at constant temperature 3h of probiotic bacteria powder quality, finally it is cooled to 40 DEG C with the speed of 0.7 DEG C/min, continue fermentation 0.8h, fermentation liquid is successively through 40 orders, 80 order duplex strainers filter, filtrate through superhigh-voltage homogenizing machine in 2 DEG C, 140MPa homogenizing, homogenizing fluid is through 130 DEG C of instantaneous ultrahigh-temperature sterilization 4s, last successively through microfiltration, loop ultrafiltration be concentrated into solid content be 30% Flos Rosae Rugosae extra dry white wine biological activity concentrated solution,

3) dry white wine and Flos Rosae Rugosae extra dry white wine biological activity concentrated solution Homogeneous phase mixing will be remained, it is added thereto to peracetic acid soln, making peroxyacetic acid concentration is 420ppm, mixed liquor is in power 300W, ultrasonic Treatment 8min is carried out when frequency 32KHz, controlling mixeding liquid temperature is 30 DEG C, then passes through continuous high voltage pulse process chamber and processes, stands, filters and obtain Luzhou-flavor extra dry white wine aromatized wine;

The mass percent concentration of described peracetic acid soln is 25%;

Described high voltage pulse electric field processing condition is electric field intensity 25kV/cm, umber of pulse 50.

Embodiment 6

The Luzhou-flavor extra dry white wine aromatized wine prepared with the embodiment of the present invention 1 and two kinds of commercially available aging similar Luzhou-flavor extra dry white wine aromatized wine of 8 years are for sample, Parker's marking system is adopted (to be divided into starting score with 50 by specialty taster, 96-100 divides: top vintage wine, 90-95 divides: outstanding, 80-89 divides: excellent, 70-79 divides: common, and 60-69 divides: substandard products) both are observed, Taste evaluation, appraisal result is table 5 such as:

Table 5: appraisal result

Product item	Embodiment 1 product	Commercially available prod 1	Commercially available prod 2
				Appearance color (5 points)	4	3	3
Fragrance (15)	12	10	9
				Local flavor (20)	16	10	11
Overall quality and potentiality (10)	8	5	6
				Total score	90	78	79

From above total score, the Luzhou-flavor extra dry white wine aromatized wine of the embodiment of the present invention 1 preparation is conveniently superior to the commercially available aging similar Luzhou-flavor extra dry white wine aromatized wine of 8 years at outward appearance, color, fragrance, local flavor etc., and quality reaches outstanding, it can thus be appreciated that, product color good stability of the present invention, finished product Flos Rosae Rugosae wine mouthfeel, color and luster and fragrance are stable, coordination, rose fragrance is strong, and ageing fragrance matter content is high.

It should be understood that the Luzhou-flavor extra dry white wine aromatized wine prepared by embodiment of the present invention 2-5 has above-mentioned technique effect equally, between each embodiment, diversity is not notable.

Experimental example 7 drinks the change of T-CHOL after Luzhou-flavor extra dry white wine aromatized wine

Select the adult male 45 of T-CHOL 180mg/dl-250mg/dl, be divided into three groups; 150 milliliters of mineral waters are drunk in first group of dinner every day; Common commercially available Luzhou-flavor extra dry white wine aromatized wine 150 milliliters is drunk in second group of dinner every day, the Luzhou-flavor extra dry white wine aromatized wine 150 milliliters of the embodiment of the present invention 1 is drunk in 3rd group of dinner every day, every day period eats same food, and food includes meat, egg, vegetable and fruit. Respectively at the blood of the previous day that experiment starts and the 20th, 40,60 days acquisition test persons, measuring the total cholesterol level in blood, result is table 6 such as:

Table 6: total cholesterol level testing result in blood

After drinking the Luzhou-flavor extra dry white wine aromatized wine of the embodiment of the present invention 1 as seen from the above table, the content generation significant change of the T-CHOL in adult male blood. Compared with common commercially available Luzhou-flavor extra dry white wine aromatized wine, the content of the T-CHOL in adult male blood is significantly reduced by Luzhou-flavor extra dry white wine aromatized wine of the present invention, and the content of the T-CHOL in mineral water group adult male blood significantly increases, although commercially available Luzhou-flavor extra dry white wine aromatized wine decreases, but compared with product of the present invention, effect is not notable, it follows that the present invention adopts Luzhou-flavor extra dry white wine aromatized wine prepared by the specific bacterial strain with reduction cholesterol characteristic to have the health-care effect well reducing cholesterol.

Claims

1. a Luzhou-flavor extra dry white wine aromatized wine, is mainly prepared by the raw material of following parts by weight: dry white wine 100-150 part, Flos Rosae Rugosae 20-40 part, modified dietary fiber 10-16 part, oligofructose 10-16 part, probiotic bacteria powder 10-16 part, lactose 10-16 part;

Described probiotic bacteria powder is uniformly mixed by the powder of following parts by weight: Lactobacillus plantarum 30-40 part, bifidobacterium bifidum 25-35 part, Bifidobacterium lactis 20-30 part, streptococcus thermophilus 10-20 part, Lactobacillus bulgaricus 12-15 part, lactobacillus casei 8-10 part, lactobacillus rhamnosus 5-10 part;

Described Lactobacillus plantarum powder is to prepare according to a conventional method with Lactobacillus plantarum CGMCCNO.11763 for the bacterium that sets out.

2. Luzhou-flavor extra dry white wine aromatized wine as claimed in claim 1, it is characterized in that, mainly prepared by the raw material of following parts by weight: dry white wine 120-130 part, Flos Rosae Rugosae 25-35 part, modified dietary fiber 12-14 part, oligofructose 12-14 part, probiotic bacteria powder 12-14 part, lactose 12-14 part.

3. Luzhou-flavor extra dry white wine aromatized wine as claimed in claim 1, it is characterised in that mainly prepared by the raw material of following parts by weight: dry white wine 125 parts, Flos Rosae Rugosae 30 parts, modified dietary fiber 13 parts, oligofructose 13 parts, 13 parts of probiotic bacteria powder, lactose 13 parts.

4. the Luzhou-flavor extra dry white wine aromatized wine as described in as arbitrary in claim 1-3, it is characterized in that, the preparation method of described modified dietary fiber, comprise the following steps: by inulin, Herba avenae fatuae fiber, Semen Tritici aestivi fiber 5-7:2-4:1-2 Homogeneous phase mixing in mass ratio, add its water of quality 3-7 times, room temperature 100-300W, 35-40KHz condition supersound extraction 10-15min, then at electric field intensity 20-40kV/cm, burst length 300-500 μ s, carries out high voltage pulse electric field processing 10-15min when pulse frequency 200-400Hz; It is 4.5-6.5 with breast acid for adjusting pH value, adds the enzyme of mixture quality 0.1-0.3%, in 45-55 DEG C of enzymolysis 20-48min; Enzymolysis solution concentrating under reduced pressure, lyophilization, low-temperature grinding to particle diameter are that namely 0.1-0.3mm obtains modified dietary fiber;

5. Luzhou-flavor extra dry white wine aromatized wine as claimed in claim 1, it is characterized in that, prepare protectant preparation method during Lactobacillus plantarum powder, comprise the steps: winter rye, Caulis et Folium Ammopiptanthi Mongolici, sharkskin collagen protein is respectively washed, drain, 8-10:3-5:2-4 Homogeneous phase mixing in mass ratio, add the lactic acid moistening 3-8h that pH value is 3.8-4.5 of mixed material quality 0.1-1 times, pulverize immediately after-18--22 DEG C of freezing 1-2h, freezing thickness of feed layer 3-5cm, ground product particle diameter 0.5-3mm, it is subsequently added into the water of ground product quality 10-20 times, it is 3.5-5.5 with breast acid for adjusting pH value, at electric field intensity 25-35kV/cm under room temperature, burst length 300-500 μ s, high voltage pulse electric field processing 20-30min is carried out when pulse frequency 200-300Hz, then carry out microwave irradiation and extraction 15-20min when power 150-300W in room temperature, simultaneously at power 200-300W, when frequency 30-40KHz, carry out ultrasonic assistant extraction, add the compound enzyme of extracting solution quality 1-2%, in 45-55 DEG C of enzymolysis 30-50min, enzymolysis solution filters, filtrate concentrates, low-temperature grinding to particle diameter is that namely 0.1-0.3mm obtains protective agent,

Described compound enzyme is cellulase, protease, amylase, pectase, tannase 3-5:2-4:1-3:1-3:1-2 Homogeneous phase mixing in mass ratio.

6. Luzhou-flavor extra dry white wine aromatized wine as claimed in claim 5, it is characterised in that described microwave irradiation and extraction is that batch (-type) extracts, i.e. microwave exposure 10s, interval 20s.

7. the preparation method of Luzhou-flavor extra dry white wine aromatized wine as described in as arbitrary in claim 1-6, it is characterised in that comprise the following steps:

Described mixed enzyme is cellulase, protease, pectase, tannase 3-5:2-4:1-3:1-2 Homogeneous phase mixing in mass ratio;

3) dry white wine and Flos Rosae Rugosae extra dry white wine biological activity concentrated solution Homogeneous phase mixing will be remained, it is added thereto to peracetic acid soln, making peroxyacetic acid concentration is 400-450ppm, mixed liquor is in power 200-400W, ultrasonic Treatment 5-10min is carried out when frequency 30-40KHz, control mixeding liquid temperature and be 25-35 DEG C, then pass through continuous high voltage pulse process chamber and process, stand, filter and obtain Luzhou-flavor extra dry white wine aromatized wine.

8. the preparation method of as claimed in claim 7 Luzhou-flavor extra dry white wine aromatized wine, it is characterised in that step 1) described laccase is pore fungus laccase.

9. the preparation method of as claimed in claim 7 Luzhou-flavor extra dry white wine aromatized wine, it is characterised in that step 3) mass percent concentration of described peracetic acid soln is 10-30%.

10. the preparation method of as claimed in claim 7 Luzhou-flavor extra dry white wine aromatized wine, it is characterised in that step 3) described high voltage pulse electric field processing condition is electric field intensity 25-30kV/cm, umber of pulse 40-50.