CN106398951A - Fructus rosae roxburghii, blueberry and black tea wine and preparation method thereof - Google Patents
Fructus rosae roxburghii, blueberry and black tea wine and preparation method thereof Download PDFInfo
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- CN106398951A CN106398951A CN201610458920.7A CN201610458920A CN106398951A CN 106398951 A CN106398951 A CN 106398951A CN 201610458920 A CN201610458920 A CN 201610458920A CN 106398951 A CN106398951 A CN 106398951A
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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
- C12G3/02—Preparation of other alcoholic beverages by fermentation
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Abstract
The invention relates to the technical field of wine brewing, and in particular relates to fructus rosae roxburghii, blueberry and black tea wine and a preparation method of the fructus rosae roxburghii, blueberry and black tea wine. According to the fructus rosae roxburghii, blueberry and black tea wine and the preparation method, blueberries, fructus rosae roxburghii, black tea, prunus salicina fruits (with pulp and stones separated after ripening), pears, rice wine and active saccharomyces bayanus are reasonably mixed, so that the nutritional ingredients in the raw materials are sufficiently utilized, further, the quality of the fructus rosae roxburghii, blueberry and black tea wine is improved, and the nutritive value of the fructus rosae roxburghii, blueberry and black tea wine is enriched; meanwhile, in the preparation technology, due to the limitation of the processing steps including juicing, dreg primary steaming, braising, re-steaming and mixed fermentation, the active ingredients of blueberries, fructus rosae roxburghii, black tea, prunus salicina fruits and pears are sufficiently mixed, so that the mouthfeel and flavor of the wine are enriched, in addition, under the promoting effect of the added rice wine, the efficacies of the active ingredients in the raw materials are obviously exerted, and moreover, the fermentation treatment is carried out in the sealed environment, so that the oxidation loss of the nutritional ingredients is avoided, and the oxidation browning is avoided.
Description
Technical field
The present invention relates to wine manufacture technology field, especially a kind of Fructus Rosae Normalis blueberry black tea wine and its system
Preparation Method.
Background technology
Blue berry is the fruit of Ericaceae Vaccinium fallen leaves evergreen shrubss, and sarcocarp contains abundant albumen
The nutrients such as matter, dietary fiber, fat, vitamin and abundant calcium, ferrum, phosphorus, potassium,
The trace quantity mineral substance elements such as zinc, also contain the anthocyanin of preciousness：Anthocyanidin content in every 100g fresh fruit
Up to 250mg, has excellent antioxidant effect, plants the vegetable with antioxidant effect more than 40
Rank the first in dish and fruit.Blue berry be the World Food Programme recommend five big health fruit it
One.
Fructus Rosae Normalis, it belongs to Rosaceae, perennial fallen leaves climber shrub, high 4～6m, and growth is strong
Prosperous.Medical value is high, has the effects such as invigorating the stomach and promoting digestion, nourishing, antidiarrheal.Ripe Fructus Rosae Normalis sarcocarp
It is plumpness, sweet and sour, especially high rich in SOD (superoxide dismutase), vitamin content,
It is the first-class raw material of processing health food.
For this reason, there being researcher that as raw material prepared by Fructus Rosae Normalis and blue berry Fructus Rosae Normalis blue berry in prior art
Brandy, so that rich in nutritive value, the unique flavor of acquisition brandy, comfortable taste, is prevented
Oxidation brown stain brings the defect of inferior quality；But, tannin, total acid content in Blackthorn pear fruit-juice
Height, so that the methanol content of the product of preparation is higher, hinders Fructus Rosae Normalis in wine product as former
The application of material；Meanwhile, the anthocyanidin in blue berry is the higher composition of nutritive value, but its
During processing technique is inappropriate, it is highly prone to lose, and causes the inferior quality of product；
Meanwhile, traditional nutritional labeling carrying out being mixed with white orchid local specialties by Fructus Rosae Normalis and blue berry compares
Single, fruit flavor is poor so that the mouthfeel adaptation population of the wine product obtaining is less, hinders
Its market prospect.
Based on this, this researcher by the selection of raw material and collocation, in conjunction with the tune of preparation technology
Whole, be Fructus Rosae Normalis, blue berry be prepared into wine product provide a kind of new approaches so that black tea and blue berry,
The health-care effect of Fructus Rosae Normalis has obtained perfect fusion, improves quality and the mouthfeel of wine product, rich
Rich nutritive value.
Content of the invention
In order to solve above-mentioned technical problem present in prior art, the present invention provides a kind of Fructus Rosae Normalis
Blueberry black tea wine and preparation method thereof.
It is achieved particular by technical scheme below：
A kind of Fructus Rosae Normalis blueberry black tea wine, its material composition in parts by weight be blue berry 20-30 part,
Fructus Rosae Normalis 20-30 part, black tea 10-20 part, hollow plum 2-7 part, pear 1-3 part, rice wine 10-15 part,
Active saccharomyces bayanuses 1-3 part.
Described material composition in parts by weight be 25 parts of blue berry, 25 parts of Fructus Rosae Normalis, 15 parts of black tea,
5 parts of hollow plum, 2 parts of pear, 13 parts of rice wine, active 2 parts of saccharomyces bayanuses.
The preparation method of above-mentioned Fructus Rosae Normalis blueberry black tea wine, comprises the following steps：
(1) after will be broken to blue berry, Fructus Rosae Normalis, hollow plum, pear mixing, squeezing, obtain juice
Liquid and slag；By juice be placed in temperature be place in 0-6 DEG C of environment stand-by；
(2) slag is being steamed 1-3min at the beginning of 30-40 DEG C；
(3) just steamed the slag completing vexed ripe process 3-7min at temperature is for 70-80 DEG C；
(4) the vexed ripe slag completing is processed 10-15min in 50-80 DEG C of multiple steaming；
(5) slag completing multiple steaming spreads 40-60cm thickness out, and is cooled to room temperature；
(6) active saccharomyces bayanuses are admixed, adjustment temperature is 22-28 DEG C of process 10min, obtains song
Material；
(7) black tea is ground into powder, and crosses the sieve of 100-130 mesh, then by this powder and juice
Liquid mixes, and stirs, and obtains and just expects；
(8) after just expecting again to mix with bent material, pit entry fermentation, sweat is sealing and fermenting,
Temperature is 25-38 DEG C, after fermenting 7-10 days, adds rice wine to stir, membrane filtration, sterilizing,
Tinning, obtains final product.
Described step be additionally included in step (8) after distillation, aging, membrane filtration, sterilizing.
Compared with prior art, the technique effect of the present invention is embodied in：
Carried out by blue berry, Fructus Rosae Normalis, black tea, hollow plum, pear, rice wine, active saccharomyces bayanuses
Rational proportioning, so that the nutritional labeling in each raw material is fully utilized, improves thorn
The quality of pears blueberry black tea wine, enriches its nutritive value；And in conjunction with preparation technology, squeeze
Juice, steam at the beginning of slag, vexed ripe, multiple steam, the restriction of mixed fermentation process step is so that blue berry, thorn
Effective ingredient in pears, black tea, hollow plum, pear is sufficiently merged, and enriches wine
Taste and flavor, simultaneously also rice wine add promote in the presence of so that effective in each raw material
Effect of composition is significantly played, and fermentation process in a sealed meter environment, it is to avoid battalion
The oxidational losses formed, it is to avoid oxidizing brown stain generation.
The methanol content of the Fructus Rosae Normalis blueberry black tea wine of the invention preparation is relatively low,
Between 0.014-0.019g/100mL.And containing abundant anthocyanidin and tea polyphenols, have relatively
Excellent health-care effect, can strengthen body immunity, have anti-cancer antioxidative effect.
Specific embodiment
Technical scheme is further limited with reference to specific embodiment
Fixed, but claimed scope is not only limited to description.
Embodiment 1
A kind of Fructus Rosae Normalis blueberry black tea wine, its material composition is blue berry 20kg, Fructus Rosae Normalis by weight
20kg, black tea 10kg, hollow plum 2kg, pear 1kg, rice wine 10kg, active saccharomyces bayanuses 1kg.
The preparation method of above-mentioned Fructus Rosae Normalis blueberry black tea wine, comprises the following steps：
(1) after will be broken to blue berry, Fructus Rosae Normalis, hollow plum, pear mixing, squeezing, obtain juice
Liquid and slag；Juice is placed in place in the environment that temperature is 0 DEG C stand-by；
(2) slag is being steamed 1min at the beginning of 30 DEG C；
(3) just steamed the slag completing vexed ripe process 3min at temperature is 70 DEG C；
(4) the vexed ripe slag completing is processed 10min in 50 DEG C of multiple steamings；
(5) slag completing multiple steaming spreads 40cm thickness out, and is cooled to room temperature；
(6) active saccharomyces bayanuses are admixed, adjustment temperature is 22 DEG C of process 10min, obtains bent material；
(7) black tea is ground into powder, and the sieve of 100 mesh excessively, then this powder and juice are mixed
Close, and stir, obtain and just expect；
(8) after just expecting again to mix with bent material, pit entry fermentation, sweat is sealing and fermenting,
Temperature is 25 DEG C, after fermenting 7 days, adds rice wine to stir, membrane filtration, sterilizing, tinning,
Obtain final product.
Embodiment 2
A kind of Fructus Rosae Normalis blueberry black tea wine, its material composition is blue berry 30kg, Fructus Rosae Normalis by weight
30kg, black tea 20kg, hollow plum 7kg, pear 3kg, rice wine 15kg, active saccharomyces bayanuses 3kg.
The preparation method of above-mentioned Fructus Rosae Normalis blueberry black tea wine, comprises the following steps：
(1) after will be broken to blue berry, Fructus Rosae Normalis, hollow plum, pear mixing, squeezing, obtain juice
Liquid and slag；Juice is placed in place in the environment that temperature is 6 DEG C stand-by；
(2) slag is being steamed 3min at the beginning of 40 DEG C；
(3) just steamed the slag completing vexed ripe process 7min at temperature is 80 DEG C；
(4) the vexed ripe slag completing is processed 15min in 80 DEG C of multiple steamings；
(5) slag completing multiple steaming spreads 60cm thickness out, and is cooled to room temperature；
(6) active saccharomyces bayanuses are admixed, adjustment temperature is 28 DEG C of process 10min, obtains bent material；
(7) black tea is ground into powder, and the sieve of 130 mesh excessively, then this powder and juice are mixed
Close, and stir, obtain and just expect；
(8) after just expecting again to mix with bent material, pit entry fermentation, sweat is sealing and fermenting,
Temperature is 38 DEG C, after fermenting 10 days, adds rice wine to stir, membrane filtration, sterilizing, tinning,
Obtain final product.
Embodiment 3
A kind of Fructus Rosae Normalis blueberry black tea wine, its material composition is blue berry 25kg, Fructus Rosae Normalis by weight
25kg, black tea 15kg, hollow plum 5kg, pear 2kg, rice wine 13kg, active saccharomyces bayanuses 2kg.
The preparation method of above-mentioned Fructus Rosae Normalis blueberry black tea wine, comprises the following steps：
(1) after will be broken to blue berry, Fructus Rosae Normalis, hollow plum, pear mixing, squeezing, obtain juice
Liquid and slag；Juice is placed in place in the environment that temperature is 5 DEG C stand-by；
(2) slag is being steamed 2min at the beginning of 35 DEG C；
(3) just steamed the slag completing vexed ripe process 5min at temperature is 75 DEG C；
(4) the vexed ripe slag completing is processed 13min in 70 DEG C of multiple steamings；
(5) slag completing multiple steaming spreads 50cm thickness out, and is cooled to room temperature；
(6) active saccharomyces bayanuses are admixed, adjustment temperature is 25 DEG C of process 10min, obtains bent material；
(7) black tea is ground into powder, and the sieve of 120 mesh excessively, then this powder and juice are mixed
Close, and stir, obtain and just expect；
(8) after just expecting again to mix with bent material, pit entry fermentation, sweat is sealing and fermenting,
Temperature is 27 DEG C, after fermenting 8 days, adds rice wine to stir, membrane filtration, sterilizing, tinning,
Obtain final product.
Embodiment 4
A kind of Fructus Rosae Normalis blueberry black tea wine, its material composition is blue berry 20kg, Fructus Rosae Normalis by weight
25kg, black tea 10kg, hollow plum 2kg, pear 3kg, rice wine 13kg, active saccharomyces bayanuses 3kg.
The preparation method of above-mentioned Fructus Rosae Normalis blueberry black tea wine, comprises the following steps：
(1) after will be broken to blue berry, Fructus Rosae Normalis, hollow plum, pear mixing, squeezing, obtain juice
Liquid and slag；Juice is placed in place in the environment that temperature is 2 DEG C stand-by；
(2) slag is being steamed 2min at the beginning of 33 DEG C；
(3) just steamed the slag completing vexed ripe process 6min at temperature is 75 DEG C；
(4) the vexed ripe slag completing is processed 11min in 60 DEG C of multiple steamings；
(5) slag completing multiple steaming spreads 45cm thickness out, and is cooled to room temperature；
(6) active saccharomyces bayanuses are admixed, adjustment temperature is 27 DEG C of process 10min, obtains bent material；
(7) black tea is ground into powder, and the sieve of 100 mesh excessively, then this powder and juice are mixed
Close, and stir, obtain and just expect；
(8) after just expecting again to mix with bent material, pit entry fermentation, sweat is sealing and fermenting,
Temperature is 38 DEG C, after fermenting 7 days, adds rice wine to stir, membrane filtration, sterilizing, tinning,
Obtain final product.
Embodiment 5
A kind of Fructus Rosae Normalis blueberry black tea wine, its material composition is blue berry 30kg, Fructus Rosae Normalis by weight
20kg, black tea 10kg, hollow plum 3kg, pear 2kg, rice wine 14kg, active saccharomyces bayanuses 1kg.
The preparation method of above-mentioned Fructus Rosae Normalis blueberry black tea wine, comprises the following steps：
(1) after will be broken to blue berry, Fructus Rosae Normalis, hollow plum, pear mixing, squeezing, obtain juice
Liquid and slag；Juice is placed in place in the environment that temperature is 1 DEG C stand-by；
(2) slag is being steamed 1min at the beginning of 40 DEG C；
(3) just steamed the slag completing vexed ripe process 3min at temperature is 80 DEG C；
(4) the vexed ripe slag completing is processed 10min in 80 DEG C of multiple steamings；
(5) slag completing multiple steaming spreads 60cm thickness out, and is cooled to room temperature；
(6) active saccharomyces bayanuses are admixed, adjustment temperature is 22 DEG C of process 10min, obtains bent material；
(7) black tea is ground into powder, and the sieve of 130 mesh excessively, then this powder and juice are mixed
Close, and stir, obtain and just expect；
(8) after just expecting again to mix with bent material, pit entry fermentation, sweat is sealing and fermenting,
Temperature is 25 DEG C, after fermenting 7 days, adds rice wine to stir, membrane filtration, sterilizing, tinning,
Obtain final product.
Embodiment 6
On the basis of embodiment 1, all with embodiment 1, described step is additionally included in step to other
Suddenly, after (8), rice wine is added after stirring, distilled, and distillation is obtained
Wine base to be placed in temperature be that in 0-4 DEG C of environment, aging is processed at least 2 months, then pass it through film
Filter, sterilizing, after fill, obtain final product.
Claims (4)
1. a kind of Fructus Rosae Normalis blueberry black tea wine it is characterised in that its material composition in parts by weight
For blue berry 20-30 part, Fructus Rosae Normalis 20-30 part, black tea 10-20 part, hollow plum 2-7 part, pear 1-3
Part, rice wine 10-15 part, active saccharomyces bayanuses 1-3 part.
2. Fructus Rosae Normalis blueberry black tea wine as claimed in claim 1 is it is characterised in that described is former
Material composition in parts by weight be 25 parts of blue berry, 25 parts of Fructus Rosae Normalis, 15 parts of black tea, 5 parts of hollow plum,
2 parts of pear, 13 parts of rice wine, active 2 parts of saccharomyces bayanuses.
3. the preparation method of Fructus Rosae Normalis blueberry black tea wine as claimed in claim 1 or 2, its feature
It is, comprise the following steps：
(1) after will be broken to blue berry, Fructus Rosae Normalis, hollow plum, pear mixing, squeezing, obtain juice
Liquid and slag；By juice be placed in temperature be place in 0-6 DEG C of environment stand-by；
(2) slag is being steamed 1-3min at the beginning of 30-40 DEG C；
(3) just steamed the slag completing vexed ripe process 3-7min at temperature is for 70-80 DEG C；
(4) the vexed ripe slag completing is processed 10-15min in 50-80 DEG C of multiple steaming；
(5) slag completing multiple steaming spreads 40-60cm thickness out, and is cooled to room temperature；
(6) active saccharomyces bayanuses are admixed, adjustment temperature is 22-28 DEG C of process 10min, obtains song
Material；
(7) black tea is ground into powder, and crosses the sieve of 100-130 mesh, then by this powder and juice
Liquid mixes, and stirs, and obtains and just expects；
(8) after just expecting again to mix with bent material, pit entry fermentation, sweat is sealing and fermenting,
Temperature is 25-38 DEG C, after fermenting 7-10 days, adds rice wine to stir, membrane filtration, sterilizing,
Tinning, obtains final product.
4. Fructus Rosae Normalis blueberry black tea wine as claimed in claim 3 preparation method it is characterised in that
Described step be additionally included in step (8) after distillation, aging, membrane filtration, sterilizing.
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| Application Number | Priority Date | Filing Date | Title |
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| CN201610458920.7A CN106398951A (en) | 2016-06-22 | 2016-06-22 | Fructus rosae roxburghii, blueberry and black tea wine and preparation method thereof |
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| CN201610458920.7A CN106398951A (en) | 2016-06-22 | 2016-06-22 | Fructus rosae roxburghii, blueberry and black tea wine and preparation method thereof |
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Cited By (3)
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| CN106947661A (en) * | 2017-05-02 | 2017-07-14 | 都匀市匀山茶叶有限责任公司 | A kind of distiller's yeast for brewing tea wine and preparation method thereof |
| CN108841476A (en) * | 2018-06-22 | 2018-11-20 | 江南大学 | A kind of fermented type fragrance of a flower pear wine and preparation method thereof |
| CN114806777A (en) * | 2022-04-27 | 2022-07-29 | 贵州省生物研究所 | Brewing method of blueberry black tea distilled liquor |
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| CN103484293A (en) * | 2013-09-17 | 2014-01-01 | 攀枝花学院 | Emblic leafflower fruit fruit-tea wine and preparation method thereof |
| CN105112212A (en) * | 2015-08-19 | 2015-12-02 | 向倩 | Method for producing selenium-rich green tea wine |
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Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106947661A (en) * | 2017-05-02 | 2017-07-14 | 都匀市匀山茶叶有限责任公司 | A kind of distiller's yeast for brewing tea wine and preparation method thereof |
| CN108841476A (en) * | 2018-06-22 | 2018-11-20 | 江南大学 | A kind of fermented type fragrance of a flower pear wine and preparation method thereof |
| CN114806777A (en) * | 2022-04-27 | 2022-07-29 | 贵州省生物研究所 | Brewing method of blueberry black tea distilled liquor |
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