CN107586656A - A kind of full fruit wine of Rosa roxburghii and preparation method thereof - Google Patents
A kind of full fruit wine of Rosa roxburghii and preparation method thereof Download PDFInfo
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Abstract
The present invention relates to technical field of wine preparation, specifically a kind of full fruit wine of Rosa roxburghii and preparation method thereof.The present invention, by the Rosa roxburghii seed after baking and Rosa roxburghii pulp co-fermentation, adds natural flavouring using Rosa roxburghii as raw material, and ageing is finally carried out in deodar bucket obtains.The full fruit wine of Rosa roxburghii made by this method, the nutritional ingredient enriched in Rosa roxburghii pulp, Rosa roxburghii seed is taken full advantage of, the full fruit wine nutrient composition content of the Rosa roxburghii finally given is high, aromatic tasty, not bitter.
Description
Technical field
The present invention relates to technical field of wine preparation, especially a kind of full fruit wine of Rosa roxburghii and preparation method thereof.
Background technology
Rosa roxburghii be the perennial machaka rosa roxburghii of the rose family fruit, also known as golden yellow fruit, thatch pears, Rosa roxburghii, alias thorn
Pineapple, send the spring to return, pierce sour pear, Wen Xianguo, being the nutrition treasure fruit of healthcare, being a kind of rare fruit.It is grown on height above sea level
Natural wild fruit in 500-2500m endroit, cheuch, roadside and shrubbery.
Rosa roxburghii is a kind of natural medical and edible dual purpose plant, and its pulp is crisp, sweet tea is sour,《Compendium of Materia Medica》And《Dictionary of medicinal plant》
Record.The medicine-food two-purpose type fruit that fruit of Grossularia burejensis Berger is a kind of physical fitness, is prevented and cured diseases, have regulation body's immunity,
Anti-aging, antiatherosclerosis and the function such as antitumor.Rosa roxburghii is third generation fruit (3G) representative, and modern science confirms
The nutritive value of third generation fruit is even thousands of times of the hundred times of preceding two generations fruit.
The medical value of Rosa roxburghii is very high, and its flower, leaf fruit, seed can be used as medicine, and has stomach invigorating, helps digestion, nourishes, the effect of antidiarrheal.It is special
Be not that Rosa roxburghii is rich in superoxide dismutase (abbreviation SOD), SOD be it is internationally recognized there is anti-ageing, protective effect on cancer risk active material,
Also there is antiviral, radiation-resistant effect, in terms of cardiovascular, digestive system and various tumor disease preventing and treatings, application is very wide
It is general.The fruit of pears is also the first-class raw material of processing health food simultaneously, and ripe Rosa roxburghii is fleshy hypertrophy, sweet and sour, fruit are rich in
Sugar, vitamin, carrotene, organic acid and 20 several amino acids, more than 10 the kinds trace element beneficial to human body, and peroxidating
Thing mutase.Especially Vitamin C content is high, is highest in current fruit, and content 841.58 in every 100 grams of fresh fruits~
3541.13 milligrams, be 50 times of citrus, 10 times of Kiwi berry, has the laudatory title of " king of vitamin C ".Fruit of Grossularia burejensis Berger has very high
Nutritive value and medical value.Its is sour, puckery, flat；Digestion-promoting spleen-invigorating, restrain stopping leak；For treating having indigestion abdominal distension, dysentery, intestines
Inflammation, vitamin C deficiency etc., Rosa roxburghi Juice also synthesize and with protective effect on cancer risk with blocking N- nitroso compounds in human body；
There is special efficacy to treatment human body lead poisoning.Effective ingredient vitamin C in Fructus Rosae Normalis extract, there is anti-aging, extend the women youth
Phase etc. acts on.Fruit of Grossularia burejensis Berger can process fruit juice, jam, fruit wine, preserved fruit, candy, cake etc..
At present, the most making of the full fruit wine of Rosa roxburghii generally forms using only Rosa roxburghii fruit pulp fermentation, and Rosa roxburghii seed generally goes out of use, and
Containing abundant amino acid, aliphatic acid and trace element in Rosa roxburghii seed, the waste that can cause a large amount of nutritional ingredients is discarded, but
Directly adding Rosa roxburghii seed during the fermentation can cause the mouthfeel of thorn pear wine to become bitter, astringent.
The content of the invention
In order to solve above-mentioned technical problem present in prior art, the present invention provides a kind of full fruit wine of Rosa roxburghii and its preparation
Method.It is achieved particular by following technical scheme：
(1) it is raw material to choose fresh Rosa roxburghii, washes away the surface dust and other impurities on surface, sloughs the thorn of Rosa roxburghii epidermis；
(2) Rosa roxburghii is splitted to the Rosa roxburghii seed for taking out the inside, Rosa roxburghii pulp and Rosa roxburghii seed are cleaned into mucus respectively, cleaned
Rosa roxburghii pulp and Rosa roxburghii seed；
(3) Rosa roxburghii pulp breaks into slurry, and Rosa roxburghii seed dries rear 50-65 DEG C of baking 0.5-1.5h, to reduce bitter taste and excite
Fragrance, pulverize, mixed with Rosa roxburghii parchment；
(4) sulfur dioxide treatment Rosa roxburghii parchment is used, adds Rosa roxburghii pulp weight 0.05-0.08% pectin thereto
The cellulase of enzyme, 0.01-0.02%, 45-49 DEG C of enzymolysis 75-80min, makes the cell wall lysis of its cell, makes beneficiating ingredient
It is fully dissolved out, by enzyme-deactivating；
(5) 3-5% yeast, sealed fermenting 3-5d, fermentation temperature 20-24 are added into the Rosa roxburghii parchment after enzymolysis
DEG C, temperature is no more than 25 DEG C when fermentation is most vigorous, obtains mixed fermentation liquid；
(6) sugar is added into mixed fermentation liquid, adjustment zymotic fluid pol reaches 13-14 ° of Brix, makes into wine number of degrees mouthfeel and fit
In, ferment 6-10d, 22 DEG C -24 DEG C of fermentation temperature, obtains just wine；
(7) 0.5-0.8% orange syrup, 0.03-0.05% stevioside, 0.5-1% peppermint are added into first wine
Extract, make wine liquid sweet and dilitious, and lift wine liquid fragrance, stir, stand 4-8h；
(8) the first wine after standing is transferred to ageing 15-25d in deodar wooden barrel, wine liquid is fully absorbed in cedar wood
Nutrition and fragrance component；
(9) wine liquid after ageing is terminated is filtered, and obtains into wine；
(10) wine liquid is sterilized, dispensed, sealing, produced.
The fresh Rosa roxburghii, it is that the ripe Rosa roxburghiis of 8-9 (turn yellow, benevolence brown is in fruit with fruit surface cyan
It is accurate).Rosa roxburghii crowd nutrient content ripe 8-9 is high, and sugared part is suitable, suitable wine brewing.
The sulfur dioxide treatment, it is to be passed through sulfur dioxide gas to Rosa roxburghii parchment, it is 1-3g/s to be passed through speed, is passed through
Time is 3-5min.Using sulfur dioxide treatment wine liquid can be made more to clarify and reduce the oxidation of tannin and pigment.
The sugar, be white granulated sugar, brown sugar or the two mixed with arbitrary proportion.Pulp is more conducive to using white granulated sugar and brown sugar
In moisture and nutritional ingredient dissolution.
The sugar, be glucose, fructose or the two mixed with arbitrary proportion.Glucose and fructose can by lactic acid bacteria without
Convert and directly utilize, more conducively microorganism grows.
The deodar wooden barrel, it is the deodar wooden barrel for the charcoal layer for leaving 3-4mm in wooden barrel inwall by heavy toast.Weight
Degree baking, 3-4mm depth charcoal layer is left on wooden barrel inwall, the charcoal layer of wooden barrel and wine liquid contact area can be made maximum,
The miscellaneous taste composition in wine liquid is set to be reduced with tannin content, sour and astringent sense is greatly lowered, and makes the fragrance of wine liquid become strong.
The deodar wooden barrel, is toasted by moderate, and the deodar wooden barrel of 1.5-3mm charcoal layer is left in wooden barrel inwall.
Moderate is toasted, and is left 1.5-3mm charcoal layer in wooden barrel inwall, can be made wine liquid and the contact area of " charcoal layer " and oak in itself
Half is about respectively accounted for, makes wine liquid tannin content moderate, makes mellowness of the wine liquid slightly with coffee or vanilla.
The filtering, it is that wine liquid is subjected to secondary filter through diatomite filter, micro-pore-film filtration machine.
The sterilizing, it is that wine liquid is irradiated using 254nm ultraviolet lights, exposure dose of the ultraviolet light on wine liquid surface is
30-300mW·min/cm2, wine liquid thickness is 2cm.Ultraviolet disinfection can effectively kill the microorganism in wine liquid, and not
The nutriment that can be destroyed in wine liquid, wine liquid is irradiated using 254nm ultraviolet lights, irradiation agent of the ultraviolet light on wine liquid surface
Measure as 30-300mWmin/cm2, wine liquid thickness is 2cm, now can kill most common microbiologicals.
Compared with prior art, the technique effect of the invention is embodied in：The present invention is using Rosa roxburghii as raw material, after baking
Rosa roxburghii seed and Rosa roxburghii pulp co-fermentation, add natural flavouring, ageing is finally carried out in deodar bucket obtains.Pass through this
The full fruit wine of Rosa roxburghii that method makes, take full advantage of the nutritional ingredient enriched in Rosa roxburghii pulp, Rosa roxburghii seed, the Rosa roxburghii finally given
Full fruit wine nutrient composition content is high, aromatic tasty, not bitter.
Embodiment
Limited with reference to specific embodiment technical scheme is further, but claimed
Scope is not only limited to made description.
Embodiment 1
A kind of full fruit wine preparation method of Rosa roxburghii, comprises the following steps：
(1) it is raw material to choose fresh 8-9 maturations Rosa roxburghii, washes away the surface dust and other impurities on surface, sloughs Rosa roxburghii epidermis
Thorn；
(2) Rosa roxburghii is splitted to the Rosa roxburghii seed for taking out the inside, Rosa roxburghii pulp and Rosa roxburghii seed are cleaned into mucus respectively, cleaned
Rosa roxburghii pulp and Rosa roxburghii seed；
(3) Rosa roxburghii pulp breaks into slurry, 57.5 DEG C of baking 1h after Rosa roxburghii seed dries, to reduce bitter taste and excite fragrance, grinds
Grinds, mixed with Rosa roxburghii parchment；
(4) sulfur dioxide gas is passed through to Rosa roxburghii parchment, it is 2g/s to be passed through speed, and it is 4min to be passed through the time, thereto
Pectase, 0.015% cellulase of Rosa roxburghii pulp weight 0.065% are added, 47 DEG C of enzymolysis 77.5min, makes its cell
Cell wall lysis, it is fully dissolved out beneficiating ingredient, by enzyme-deactivating；
(5) 4% yeast, sealed fermenting 4d, 20-24 DEG C of fermentation temperature, hair are added into the Rosa roxburghii parchment after enzymolysis
Temperature is no more than 25 DEG C when ferment is most vigorous, obtains mixed fermentation liquid；
(6) sugar is added into mixed fermentation liquid, adjustment zymotic fluid pol reaches 13.5 ° of Brix, makes into wine number of degrees mouthfeel and fit
In, ferment 8d, 22 DEG C -24 DEG C of fermentation temperature, obtains just wine；
(7) 0.6.5% orange syrup, 0.04% stevioside, 0.75% mint extract is added into first wine, is made
Wine liquid is sweet and dilitious, and lifts wine liquid fragrance, stirs, and stands 6h；
(8) the first wine after standing is transferred to ageing 20d in deodar wooden barrel, wine liquid is fully absorbed the nutrition in cedar wood
And fragrance component；
(9) wine liquid after ageing is terminated carries out secondary filter through diatomite filter, micro-pore-film filtration machine, obtains into
Wine；
(10) wine liquid is irradiated using 254nm ultraviolet lights, exposure dose of the ultraviolet light on wine liquid surface is 160mW
min/cm2, wine liquid thickness is 2cm, and wine liquid thickness is 2cm, is dispensed, and sealing, is produced.
The sugar, it is that white granulated sugar, brown sugar are mixed with equal proportion.
The deodar wooden barrel, it is the deodar wooden barrel for the charcoal layer for leaving 3-4mm in wooden barrel inwall by heavy toast.
Embodiment 2
A kind of full fruit wine preparation method of Rosa roxburghii, comprises the following steps：
(1) it is raw material to choose fresh 8-9 maturations Rosa roxburghii, washes away the surface dust and other impurities on surface, sloughs Rosa roxburghii epidermis
Thorn；
(2) Rosa roxburghii is splitted to the Rosa roxburghii seed for taking out the inside, Rosa roxburghii pulp and Rosa roxburghii seed are cleaned into mucus respectively, cleaned
Rosa roxburghii pulp and Rosa roxburghii seed；
(3) Rosa roxburghii pulp breaks into slurry, 50 DEG C of baking 0.5h after Rosa roxburghii seed dries, to reduce bitter taste and excite fragrance, grinds
Grinds, mixed with Rosa roxburghii parchment；
(4) sulfur dioxide gas is passed through to Rosa roxburghii parchment, it is 1g/s to be passed through speed, and it is 3min to be passed through the time, thereto
Pectase, 0.01% cellulase of Rosa roxburghii pulp weight 0.05% are added, 45 DEG C digest 75min, make the cell of its cell
Wall dissolves, and is fully dissolved out beneficiating ingredient, by enzyme-deactivating；
(5) 3% yeast, sealed fermenting 3d, 20-24 DEG C of fermentation temperature, hair are added into the Rosa roxburghii parchment after enzymolysis
Temperature is no more than 25 DEG C when ferment is most vigorous, obtains mixed fermentation liquid；
(6) sugar is added into mixed fermentation liquid, adjustment zymotic fluid pol reaches 13 ° of Brix, and it is moderate to make into wine number of degrees mouthfeel,
Ferment 6d, 22 DEG C DEG C of fermentation temperature, obtains just wine；
(7) 0.5% orange syrup, 0.03% stevioside, 0.5% mint extract is added into first wine, makes wine
Liquid is sweet and dilitious, and lifts wine liquid fragrance, stirs, and stands 4h；
(8) the first wine after standing is transferred to ageing 15d in deodar wooden barrel, wine liquid is fully absorbed the nutrition in cedar wood
And fragrance component；
(9) wine liquid after ageing is terminated carries out secondary filter through diatomite filter, micro-pore-film filtration machine, obtains into
Wine；
(10) wine liquid is irradiated using 254nm ultraviolet lights, exposure dose of the ultraviolet light on wine liquid surface is 30mW
min/cm2, wine liquid thickness is 2cm, and wine liquid thickness is 2cm, is dispensed, and sealing, is produced.
The sugar is white granulated sugar.
The deodar wooden barrel, it is the deodar wooden barrel for the charcoal layer for leaving 3-4mm in wooden barrel inwall by heavy toast.
Embodiment 3
A kind of full fruit wine preparation method of Rosa roxburghii, comprises the following steps：
(1) it is raw material to choose fresh 8-9 maturations Rosa roxburghii, washes away the surface dust and other impurities on surface, sloughs Rosa roxburghii epidermis
Thorn；
(2) Rosa roxburghii is splitted to the Rosa roxburghii seed for taking out the inside, Rosa roxburghii pulp and Rosa roxburghii seed are cleaned into mucus respectively, cleaned
Rosa roxburghii pulp and Rosa roxburghii seed；
(3) Rosa roxburghii pulp breaks into slurry, 65 DEG C of baking 1.5h after Rosa roxburghii seed dries, to reduce bitter taste and excite fragrance, grinds
Grinds, mixed with Rosa roxburghii parchment；
(4) sulfur dioxide gas is passed through to Rosa roxburghii parchment, it is 3g/s to be passed through speed, and it is 5min to be passed through the time, thereto
Pectase, 0.02% cellulase of Rosa roxburghii pulp weight 0.08% are added, 49 DEG C digest 80min, make the cell of its cell
Wall dissolves, and is fully dissolved out beneficiating ingredient, by enzyme-deactivating；
(5) 5% yeast, sealed fermenting 5d, 20-24 DEG C of fermentation temperature, hair are added into the Rosa roxburghii parchment after enzymolysis
Temperature is no more than 25 DEG C when ferment is most vigorous, obtains mixed fermentation liquid；
(6) sugar is added into mixed fermentation liquid, adjustment zymotic fluid pol reaches 14 ° of Brix, and it is moderate to make into wine number of degrees mouthfeel,
Ferment 10d, 22 DEG C -24 DEG C of fermentation temperature, obtains just wine；
(7) 0.8% orange syrup, 0.05% stevioside, 1% mint extract is added into first wine, makes wine liquid
It is sweet and dilitious, and wine liquid fragrance is lifted, stir, stand 8h；
(8) the first wine after standing is transferred to ageing 25d in deodar wooden barrel, wine liquid is fully absorbed the nutrition in cedar wood
And fragrance component；
(9) wine liquid after ageing is terminated carries out secondary filter through diatomite filter, micro-pore-film filtration machine, obtains into
Wine；
(10) wine liquid is irradiated using 254nm ultraviolet lights, exposure dose of the ultraviolet light on wine liquid surface is 300mW
min/cm2, wine liquid thickness is 2cm, and wine liquid thickness is 2cm, is dispensed, and sealing, is produced.
The sugar is brown sugar.
The deodar wooden barrel, it is the deodar wooden barrel for the charcoal layer for leaving 3-4mm in wooden barrel inwall by heavy toast.
Embodiment 4
A kind of full fruit wine preparation method of Rosa roxburghii, comprises the following steps：
(1) it is raw material to choose fresh 8-9 maturations Rosa roxburghii, washes away the surface dust and other impurities on surface, sloughs Rosa roxburghii epidermis
Thorn；
(2) Rosa roxburghii is splitted to the Rosa roxburghii seed for taking out the inside, Rosa roxburghii pulp and Rosa roxburghii seed are cleaned into mucus respectively, cleaned
Rosa roxburghii pulp and Rosa roxburghii seed；
(3) Rosa roxburghii pulp breaks into slurry, 57.5 DEG C of baking 1h after Rosa roxburghii seed dries, to reduce bitter taste and excite fragrance, grinds
Grinds, mixed with Rosa roxburghii parchment；
(4) sulfur dioxide gas is passed through to Rosa roxburghii parchment, it is 2g/s to be passed through speed, and it is 4min to be passed through the time, thereto
Pectase, 0.015% cellulase of Rosa roxburghii pulp weight 0.065% are added, 47 DEG C of enzymolysis 77.5min, makes its cell
Cell wall lysis, it is fully dissolved out beneficiating ingredient, by enzyme-deactivating；
(5) 4% yeast, sealed fermenting 4d, 20-24 DEG C of fermentation temperature, hair are added into the Rosa roxburghii parchment after enzymolysis
Temperature is no more than 25 DEG C when ferment is most vigorous, obtains mixed fermentation liquid；
(6) sugar is added into mixed fermentation liquid, adjustment zymotic fluid pol reaches 13.5 ° of Brix, makes into wine number of degrees mouthfeel and fit
In, ferment 8d, 22 DEG C -24 DEG C of fermentation temperature, obtains just wine；
(7) 0.6.5% orange syrup, 0.04% stevioside, 0.75% mint extract is added into first wine, is made
Wine liquid is sweet and dilitious, and lifts wine liquid fragrance, stirs, and stands 6h；
(8) the first wine after standing is transferred to ageing 20d in deodar wooden barrel, wine liquid is fully absorbed the nutrition in cedar wood
And fragrance component；
(9) wine liquid after ageing is terminated carries out secondary filter through diatomite filter, micro-pore-film filtration machine, obtains into
Wine；
(10) wine liquid is irradiated using 254nm ultraviolet lights, exposure dose of the ultraviolet light on wine liquid surface is 160mW
min/cm2, wine liquid thickness is 2cm, and wine liquid thickness is 2cm, is dispensed, and sealing, is produced.
The sugar, it is that glucose, fructose are mixed with equal proportion.
The deodar wooden barrel, it is the deodar wooden barrel for the charcoal layer for leaving 3-4mm in wooden barrel inwall by heavy toast.
Embodiment 5
A kind of full fruit wine preparation method of Rosa roxburghii, comprises the following steps：
(1) it is raw material to choose fresh 8-9 maturations Rosa roxburghii, washes away the surface dust and other impurities on surface, sloughs Rosa roxburghii epidermis
Thorn；
(2) Rosa roxburghii is splitted to the Rosa roxburghii seed for taking out the inside, Rosa roxburghii pulp and Rosa roxburghii seed are cleaned into mucus respectively, cleaned
Rosa roxburghii pulp and Rosa roxburghii seed；
(3) Rosa roxburghii pulp breaks into slurry, 57.5 DEG C of baking 1h after Rosa roxburghii seed dries, to reduce bitter taste and excite fragrance, grinds
Grinds, mixed with Rosa roxburghii parchment；
(4) sulfur dioxide gas is passed through to Rosa roxburghii parchment, it is 2g/s to be passed through speed, and it is 4min to be passed through the time, thereto
Pectase, 0.015% cellulase of Rosa roxburghii pulp weight 0.065% are added, 47 DEG C of enzymolysis 77.5min, makes its cell
Cell wall lysis, it is fully dissolved out beneficiating ingredient, by enzyme-deactivating；
(5) 4% yeast, sealed fermenting 4d, 20-24 DEG C of fermentation temperature, hair are added into the Rosa roxburghii parchment after enzymolysis
Temperature is no more than 25 DEG C when ferment is most vigorous, obtains mixed fermentation liquid；
(6) sugar is added into mixed fermentation liquid, adjustment zymotic fluid pol reaches 13.5 ° of Brix, makes into wine number of degrees mouthfeel and fit
In, ferment 8d, 22 DEG C -24 DEG C of fermentation temperature, obtains just wine；
(7) 0.6.5% orange syrup, 0.04% stevioside, 0.75% mint extract is added into first wine, is made
Wine liquid is sweet and dilitious, and lifts wine liquid fragrance, stirs, and stands 6h；
(8) the first wine after standing is transferred to ageing 20d in deodar wooden barrel, wine liquid is fully absorbed the nutrition in cedar wood
And fragrance component；
(9) wine liquid after ageing is terminated carries out secondary filter through diatomite filter, micro-pore-film filtration machine, obtains into
Wine；
(10) wine liquid is irradiated using 254nm ultraviolet lights, exposure dose of the ultraviolet light on wine liquid surface is 160mW
min/cm2, wine liquid thickness is 2cm, and wine liquid thickness is 2cm, is dispensed, and sealing, is produced.
The sugar, it is that white granulated sugar, brown sugar are mixed with equal proportion.
The deodar wooden barrel, is toasted by moderate, and the deodar wooden barrel of 1.5-3mm charcoal layer is left in wooden barrel inwall.
Comparative example 1
A kind of full fruit wine preparation method of Rosa roxburghii, comprises the following steps：
(1) the ripe Rosa roxburghii 50kg of 8-9 are weighed, wash away the surface dust and other impurities on surface, slough the thorn of Rosa roxburghii epidermis；
(2) Rosa roxburghii is splitted to the Rosa roxburghii seed for taking out the inside, Rosa roxburghii pulp and Rosa roxburghii seed are cleaned into mucus respectively, cleaned
Rosa roxburghii pulp and Rosa roxburghii seed；
(3) Rosa roxburghii pulp breaks into slurry after being cut into 0.5-2cm fritter, and Rosa roxburghii seed is broken into powder, adds Rosa roxburghii parchment
In, sulfur dioxide gas is passed through to Rosa roxburghii parchment, it is 4g/s to be passed through speed, and it is 1.25min to be passed through the time, adds Rosa roxburghii pulp
0.035% pectase, 0.0075% cellulase, 40 DEG C of enzymolysis 57.5min, make the cell wall lysis of its cell, make to have
Beneficial composition is fully dissolved out, by enzyme-deactivating；
(4) 4% yeast, sealed fermenting 9d, 20-24 DEG C of fermentation temperature, hair are added in the Rosa roxburghii parchment lived to enzyme deactivation
Temperature is no more than 25 DEG C when ferment is most vigorous, obtains Rosa roxburghii fruit pulp fermentation liquid；
(5) sugar is added into Rosa roxburghii fruit pulp fermentation liquid, adjustment zymotic fluid pol reaches 10 ° of Brix, makes into wine number of degrees mouthfeel
It is moderate, the ageing 35d in terrine, 22.5 DEG C of ageing temperature, obtain into wine；
(6) secondary filter is carried out through diatomite filter, micro-pore-film filtration machine into wine after ageing is terminated, obtains Rosa roxburghii
Wine；
(7) wine liquid is irradiated using 254nm ultraviolet lights to wine liquid, exposure dose of the ultraviolet light on wine liquid surface is
150mW·min/cm2, wine liquid thickness is 2cm, is dispensed, and sealing, is produced.
The step (5), sugar therein are that glucose, fructose are mixed with equal proportion.
The present embodiment is the conventional thorn pear wine prepared using Rosa roxburghii pulp together with Rosa roxburghii seed.
Embodiment 1-5, the full fruit wine of Rosa roxburghii of the gained of comparative example 1 nutritional ingredient are contrasted：
Contrast understands that the full fruit wine of Rosa roxburghii obtained by embodiment 1-5, nutrient composition content differs with the full fruit wine of Rosa roxburghii of routine
Less.
Embodiment 1-5, the gained of the comparative example 1 full fruit wine of Rosa roxburghii are contrasted in sensory aspect：
Compared with the full fruit wine of Rosa roxburghii that the conventional method of the gained of comparative example 1 obtains, the full fruit wine of Rosa roxburghii obtained by embodiment 1-5
There is significant increase in sensory aspect, eliminate the sour and astringent sense of Rosa roxburghii, more easily to be big well-established.
Finally it is pointed out that above example is only the more representational example of the present invention.Obviously, technology of the invention
Scheme is not limited to above-described embodiment, can also there is many deformations.One of ordinary skill in the art can be from disclosed by the invention
All deformations that content is directly exported or associated, are considered as protection scope of the present invention.
Claims (10)
1. a kind of full fruit wine preparation method of Rosa roxburghii, it is characterised in that comprise the following steps：
(1) it is raw material to choose fresh Rosa roxburghii, washes away the surface dust and other impurities on surface, sloughs the thorn of Rosa roxburghii epidermis；
(2) Rosa roxburghii is splitted to the Rosa roxburghii seed for taking out the inside, Rosa roxburghii pulp and Rosa roxburghii seed are cleaned into mucus respectively, obtain clean thorn
Pear flesh and Rosa roxburghii seed；
(3) Rosa roxburghii pulp breaks into slurry, and Rosa roxburghii seed dries rear 50-65 DEG C of baking 0.5-1.5h, pulverizes, mixed with Rosa roxburghii parchment
Close；
(4) use sulfur dioxide treatment Rosa roxburghii parchment, add thereto Rosa roxburghii pulp weight 0.05-0.08% pectase,
0.01-0.02% cellulase, 45-49 DEG C of enzymolysis 75-80min, by enzyme-deactivating；
(5) 3-5% yeast, sealed fermenting 3-5d, 20-24 DEG C of fermentation temperature, hair are added into the Rosa roxburghii parchment after enzymolysis
Temperature is no more than 25 DEG C when ferment is most vigorous, obtains mixed fermentation liquid；
(6) sugar is added into mixed fermentation liquid, adjustment zymotic fluid pol reaches 13-14 ° of Brix, and ferment 6-10d, fermentation temperature 22
DEG C -24 DEG C, obtain just wine；
(7) 0.5-0.8% orange syrup, 0.03-0.05% stevioside, 0.5-1% peppermint extraction are added into first wine
Thing, stir, stand 4-8h；
(8) the first wine after standing is transferred to ageing 15-25d in deodar wooden barrel；
(9) wine liquid after ageing is terminated is filtered, and obtains into wine；
(10) wine liquid is sterilized, dispensed, sealing, produced.
2. the full fruit wine preparation method of Rosa roxburghii according to claim 1, it is characterised in that the fresh Rosa roxburghii, be 8-9 maturations
Rosa roxburghii (yellow being turned with fruit surface cyan, benevolence brown is defined in fruit).
3. the full fruit wine preparation method of Rosa roxburghii according to claim 1, it is characterised in that the sulfur dioxide treatment, be to
Rosa roxburghii parchment is passed through sulfur dioxide gas, and it is 1-3g/s to be passed through speed, and it is 3-5min to be passed through the time.
4. the full fruit wine preparation method of Rosa roxburghii according to claim 1, it is characterised in that the sugar, be white granulated sugar, brown sugar or
Both persons are mixed with arbitrary proportion.
5. the full fruit wine preparation method of Rosa roxburghii according to claim 4, it is characterised in that the sugar, be glucose, fructose or
Both persons are mixed with arbitrary proportion.
6. the full fruit wine preparation method of Rosa roxburghii according to claim 1, it is characterised in that the deodar wooden barrel, is through overweight
Degree baking, the deodar wooden barrel of 3-4mm charcoal layer is left in wooden barrel inwall.
7. the full fruit wine preparation method of Rosa roxburghii according to claim 1, it is characterised in that the deodar wooden barrel, is in
Degree baking, the deodar wooden barrel of 1.5-3mm charcoal layer is left in wooden barrel inwall.
8. the full fruit wine preparation method of Rosa roxburghii according to claim 1, it is characterised in that the filtering, be through silicon by wine liquid
Diatomaceous earth filter, micro-pore-film filtration machine carry out secondary filter.
9. Rosa roxburghii fermented beverage manufacture method according to claim 1, it is characterised in that the sterilizing, be to use 254nm
Ultraviolet light is irradiated to wine liquid, and exposure dose of the ultraviolet light on wine liquid surface is 30-300mWmin/cm2, wine liquid thickness is
2cm。
10. the full fruit wine of Rosa roxburghii of the manufacture method manufacture according to claim any one of 1-9.
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201711039558.0A CN107586656A (en) | 2017-10-29 | 2017-10-29 | A kind of full fruit wine of Rosa roxburghii and preparation method thereof |
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| CN108624449A (en) * | 2018-06-27 | 2018-10-09 | 贵州云上刺梨花科技有限公司 | A kind of Rosa roxburghii Tratt fruit wine and preparation method thereof |
| CN109123706A (en) * | 2018-08-03 | 2019-01-04 | 贵州兴贵源酒业有限公司 | Seedless roxburgh rose process equipment and its method for making fruit wine |
| CN109370845A (en) * | 2018-12-25 | 2019-02-22 | 重庆市江津区学腾酒厂 | A kind of tangerine white wine and preparation method thereof |
| CN109929712A (en) * | 2019-04-12 | 2019-06-25 | 广东美辰生物科技有限公司 | A kind of brandy and production technology with strong dragon fruit seed typical case's flavor |
| CN110358654A (en) * | 2019-08-29 | 2019-10-22 | 贵州大学 | A kind of preparation method of fermented type Rosa roxburghii Tratt green liquor |
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