CN107723158A - A kind of thorn pear wine and preparation method thereof - Google Patents
A kind of thorn pear wine and preparation method thereof Download PDFInfo
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- CN107723158A CN107723158A CN201710972198.3A CN201710972198A CN107723158A CN 107723158 A CN107723158 A CN 107723158A CN 201710972198 A CN201710972198 A CN 201710972198A CN 107723158 A CN107723158 A CN 107723158A
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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
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- A61K36/18—Magnoliophyta (angiosperms)
- A61K36/185—Magnoliopsida (dicotyledons)
- A61K36/56—Loganiaceae (Logania family), e.g. trumpetflower or pinkroot
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- A—HUMAN NECESSITIES
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- A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
- A61K36/00—Medicinal preparations of undetermined constitution containing material from algae, lichens, fungi or plants, or derivatives thereof, e.g. traditional herbal medicines
- A61K36/18—Magnoliophyta (angiosperms)
- A61K36/185—Magnoliopsida (dicotyledons)
- A61K36/73—Rosaceae (Rose family), e.g. strawberry, chokeberry, blackberry, pear or firethorn
- A61K36/738—Rosa (rose)
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Abstract
The invention belongs to fruit wine preparing technical field, especially a kind of thorn pear wine and preparation method thereof, using 80~110 parts of glutinous rice, 20~30 parts of white sugar, 10~20 parts of dried roxburgh rose fruit, 1~3 part of butterflybush flower, 0.45~0.55 part of distiller's yeast, 0.18~0.23 part of yeast saccharomyces, 140~160 parts of water is raw material, by to decocting, extraction and the adjustment of zymotechnique, so that the active principle in Rosa roxburghii and butterflybush flower maximizes the retention, improve the nutrient content of thorn pear wine, the strong fruity of Single Roxburgh Rose Fruit is remained simultaneously, the flavour of thorn pear wine of the present invention is aromatic, clean taste, and have and fill blood, solve liver heat, it is antifatigue, promote the health-care efficacies such as digestion.
Description
Technical field
The invention belongs to fruit wine preparing technical field, especially a kind of thorn pear wine and preparation method thereof
Background technology
Rosa roxburghii energy cardioprotection, lessens fatigue, and strengthens myocardial viability, reduces blood pressure；Contained glycocide and tannic acid etc. into
Point, energy expelling phlegm and arresting coughing, there is maintenance action to throat；Glucide and multivitamin contained by Rosa roxburghii, are easily absorbed by the body, and increase
Enter appetite, there is protective effect to liver；Rosa roxburghii is cool in nature and energy heat-clearing is calm, and often feeding can make blood pressure recover normal, improve dizziness
The symptom such as dizzy；Edible Rosa roxburghii energy atherosclerosis, suppresses the formation of carcinogen nitrosamine, so as to cancer-resisting；
Pectin content in Rosa roxburghii is very high, contributes to digestion, tonneau stool；Rosa roxburghii also has antiviral, radioresistance, enhancing immunity of organism
The effect of power, in terms of cardiovascular, digestive system and various tumor disease preventing and treatings, application is quite varied.
Fruit of Grossularia burejensis Berger has strong and unique honey fragrant, and the edible part per hectogram fresh fruit is typically containing the milli of Catergen 000
Gram, tannin 500-1000 milligrams, sour 1-2 grams, total 4 grams or so of sugar amount, Rosa roxburghii is thus referred to as " king of Vc ", but contains again simultaneously
There are substantial amounts of tannin and acid, sugar content is not also high, so mouthfeel is both sour and puckery, is unsuitable for eating raw, is a kind of original for being suitable to wine brewing
Material.
Butterflybush flower, also known as native brocade flower, illiteracy flower, yellow meal flower, pimple skin tree, chicken bone flower, complete stool hyoscine, especially with dense
Inflorescence and color and luster sallow, to have down and the bud of soft texture be most good merchantable brand, flower (including inflorescence) has clearing heat and promoting diuresis, improving eyesight
The effect of moving back screen, root can be clearing heat and detoxicating, and animal doctor controls the red dysentery characterized by white mucous stool of ox and horse with branches and leaves.
With the development of society, requirement also more and more higher of the people for health, and the Rosa roxburghii fruit wine master that in the market is peddled
Based on the production technology that use traditional Rosa roxburghii soaking wine, using the of less types of Rosa roxburghii fermentation, and Rosa roxburghii soaking wine is being sought
Foster, flavor, flavour, mouthfeel etc. also have very big room for promotion, therefore the present inventor is led to by long-term research and exploration
Cross and technique and formula are improved, develop the prominent thorn pear wine of a kind of quality, nutrition and health-care effect.
The content of the invention
In order to solve the above technical problems, the present invention provides a kind of thorn pear wine and preparation method thereof.
It is achieved particular by following technical scheme：
A kind of thorn pear wine, raw material is in parts by weight 80~110 parts of glutinous rice, 20~30 parts of white sugar, dried roxburgh rose fruit 10~20
Part, 1~3 part of butterflybush flower, distiller's yeast 0.45-0.55 parts, yeast 0.18-0.23 parts, 140~160 parts of water.
The raw material is 100 parts of glutinous rice, 25 parts of white sugar, 15 parts of dried roxburgh rose fruit, 2 parts of butterflybush flower, distiller's yeast 0.5 in parts by weight
Part, 0.2 part of yeast, 150 parts of water.
The preparation method of above-mentioned thorn pear wine, comprises the following steps：
(1) decoct：Add water into glutinous rice, using microwave heating treatment, heating-up temperature is 60~80 DEG C, constant temperature processing 10~
20min, then filter, then its evenly laid out spreading for cooling on dustpan is handled into 5~10min, stir once, treat every 30~40s
After glutinous rice is cooled to normal temperature, the filtrate filtered before is added, then 30~40min is decocted under the conditions of 90~100 DEG C, obtains ripe glutinous rice；
(2) extract：After dried roxburgh rose fruit is mixed with butterflybush flower, 80~120 mesh are crushed to, use second alcohol and water to surpass for solvent
Sound extracts 3 times, obtains extract solution：
(3) ferment：Ripe glutinous rice, extract solution, distiller's yeast, yeast and white sugar are mixed, are placed in 3~5min of processing in mixer,
It is put into closed container, then 30~35d is stood under the conditions of 20-25 DEG C, is filtered using diatomite filter, obtain Rosa roxburghii
Wine.
The first time dosage of the solvent is 10~12 times of dried roxburgh rose fruit weight, and second of dosage is the 8 of dried roxburgh rose fruit
~10 times, third time dosage is 5~7 times of dried roxburgh rose fruit.
The weight proportion of the second alcohol and water is 3：1.
The ultrasonic extraction frequency is 35~40KHz, and extraction time is 25~30min, and Extracting temperature is 30~35 DEG C.
The dried roxburgh rose fruit is with after butterflybush flower co-grinding, adding the enzymolysis liquid of its weight 0.5~1%.
The enzymolysis liquid is by cellulase, pectase according to 3：After 1 weight proportion mixing, the 3~5 of its weight is added
Times deionized water stirs, you can.
The temperature control of the enzymolysis liquid is at 35~40 DEG C.
Beneficial effect
The present invention is using 80~110 parts of glutinous rice, 20~30 parts of white sugar, 10~20 parts of dried roxburgh rose fruit, 1~3 part of butterflybush flower, wine
Bent 0.45-0.55 parts, yeast 0.18-0.23 parts, 140~160 parts of water is raw material, by decocting, extracting and zymotechnique
Adjustment so that the active principle in Rosa roxburghii and butterflybush flower maximizes the retention, and improves the nutrient content of thorn pear wine, together
When remain the strong fruity of Single Roxburgh Rose Fruit, the flavour of thorn pear wine of the present invention is aromatic, clean taste, and with filling blood, solve liver
The health-care efficacies such as hot, antifatigue, rush digestion.
Verification experimental verification：The thorn pear wine prepared respectively to the present invention program and the thorn pear wine prepared using traditional soaking technology are entered
Row nutriment detects, and using thorn pear wine of the present invention as experimental group, traditional soaking technology is control group, its testing result such as following table：
As seen from the experiment, the content of the vitamin C of test group thorn pear wine, Flavonoid substances and amino acid is above
Control group, therefore, the thorn pear wine nutrient content prepared using the present invention program are enriched.
Embodiment
Tuberculosis specific embodiment is limited technical scheme is further below, but claimed
Scope is not only limited to made description.
Embodiment 1
A kind of thorn pear wine, raw material in parts by weight for glutinous rice 80kg, white sugar 20kg, dried roxburgh rose fruit 10kg, butterflybush flower 1kg,
Distiller's yeast 0.45kg, yeast 0.18kg, water 140kg.
The preparation method of above-mentioned thorn pear wine, comprises the following steps：
(1) decoct：Add water into glutinous rice, using microwave heating treatment, heating-up temperature is 60 DEG C, constant temperature processing 10min, so
After filter, then its evenly laid out spreading for cooling on dustpan is handled into 5min, stirred once every 30s, after glutinous rice is cooled to normal temperature,
The filtrate filtered before is added, then 30min is decocted under the conditions of 90 DEG C, obtains ripe glutinous rice；
(2) extract：After dried roxburgh rose fruit is mixed with butterflybush flower, 80 mesh are crushed to, use second alcohol and water to be carried for solvent supersonic
Take 3 times, obtain extract solution：
(3) ferment：Ripe glutinous rice, extract solution, distiller's yeast, yeast and white sugar are mixed, is placed in mixer and handles 3min, be put into
In closed container, then 30d is stood under the conditions of 20-25 DEG C, filtered using diatomite filter, obtain thorn pear wine.
The first time dosage of the solvent is 10 times of dried roxburgh rose fruit weight, and second of dosage is 8 times of dried roxburgh rose fruit, the
Dosage is 5 times of dried roxburgh rose fruit three times.
The weight proportion of the second alcohol and water is 3：1.
The ultrasonic extraction frequency is 35KHz, and extraction time 25min, Extracting temperature is 30 DEG C.
The dried roxburgh rose fruit is with after butterflybush flower co-grinding, adding the enzymolysis liquid of its weight 0.5%.
The enzymolysis liquid is by cellulase, pectase according to 3：After 1 weight proportion mixing, 3 times of its weight are added
Deionized water stirs, you can.
The temperature control of the enzymolysis liquid is at 35 DEG C.
Embodiment 2
A kind of thorn pear wine, raw material in parts by weight for glutinous rice 110kg, white sugar 30kg, dried roxburgh rose fruit 20kg, butterflybush flower 3kg,
Distiller's yeast 0.55kg, yeast 0.23kg, water 160kg.
The preparation method of above-mentioned thorn pear wine, comprises the following steps：
(1) decoct：Add water into glutinous rice, using microwave heating treatment, heating-up temperature is 80 DEG C, constant temperature processing 20min, so
After filter, then its evenly laid out spreading for cooling on dustpan is handled into 10min, is stirred once every 40s, treat that glutinous rice is cooled to normal temperature
Afterwards, the filtrate filtered before is added, then 40min is decocted under the conditions of 100 DEG C, obtains ripe glutinous rice；
(2) extract：After dried roxburgh rose fruit is mixed with butterflybush flower, 120 mesh are crushed to, use second alcohol and water to be carried for solvent supersonic
Take 3 times, obtain extract solution：
(3) ferment：Ripe glutinous rice, extract solution, distiller's yeast, yeast and white sugar are mixed, is placed in mixer and handles 5min, be put into
In closed container, then 35d is stood under the conditions of 15-20 DEG C, filtered using diatomite filter, obtain thorn pear wine.
The first time dosage of the solvent is 12 times of dried roxburgh rose fruit weight, and second of dosage is 10 times of dried roxburgh rose fruit,
Third time dosage is 7 times of dried roxburgh rose fruit.
The weight proportion of the second alcohol and water is 3：1.
The ultrasonic extraction frequency is 40KHz, and extraction time 30min, Extracting temperature is 35 DEG C.
The dried roxburgh rose fruit is with after butterflybush flower co-grinding, adding the enzymolysis liquid of its weight 1%.
The enzymolysis liquid is by cellulase, pectase according to 3：After 1 weight proportion mixing, 5 times of its weight are added
Deionized water stirs, you can.
The temperature control of the enzymolysis liquid is at 40 DEG C.
Embodiment 3
A kind of thorn pear wine, raw material in parts by weight for glutinous rice 100kg, white sugar 25kg, dried roxburgh rose fruit 15kg, butterflybush flower 2kg,
Distiller's yeast 0.5kg, yeast 0.2kg, water 150kg.
The preparation method of above-mentioned thorn pear wine, comprises the following steps：
(1) decoct：Add water into glutinous rice, using microwave heating treatment, heating-up temperature is 70 DEG C, constant temperature processing 15min, so
After filter, then its evenly laid out spreading for cooling on dustpan is handled into 8min, stirred once every 35s, after glutinous rice is cooled to normal temperature,
The filtrate filtered before is added, then 35min is decocted under the conditions of 95 DEG C, obtains ripe glutinous rice；
(2) extract：After dried roxburgh rose fruit is mixed with butterflybush flower, 100 mesh are crushed to, use second alcohol and water to be carried for solvent supersonic
Take 3 times, obtain extract solution：
(3) ferment：Ripe glutinous rice, extract solution, distiller's yeast, yeast and white sugar are mixed, is placed in mixer and handles 5min, be put into
In closed container, then 32d is stood under 10-15 degrees celsius, filtered using diatomite filter, obtain thorn pear wine.
The first time dosage of the solvent is 10 times of dried roxburgh rose fruit weight, and second of dosage is 9 times of dried roxburgh rose fruit, the
Dosage is 6 times of dried roxburgh rose fruit three times.
The weight proportion of the second alcohol and water is 3：1.
The ultrasonic extraction frequency is 37KHz, and extraction time 30min, Extracting temperature is 32 DEG C.
The dried roxburgh rose fruit is with after butterflybush flower co-grinding, adding the enzymolysis liquid of its weight 0.8%.
The enzymolysis liquid is by cellulase, pectase according to 3：After 1 weight proportion mixing, 4 times of its weight are added
Deionized water stirs, you can.
The temperature control of the enzymolysis liquid is at 36 DEG C.
Embodiment 4
A kind of thorn pear wine, raw material in parts by weight for glutinous rice 80kg, white sugar 30kg, dried roxburgh rose fruit 10kg, butterflybush flower 1kg,
Distiller's yeast 0.45kg, yeast 0.23kg, water 140kg.
The preparation method of above-mentioned thorn pear wine, comprises the following steps：
(1) decoct：Add water into glutinous rice, using microwave heating treatment, heating-up temperature is 65 DEG C, constant temperature processing 20min, so
After filter, then its evenly laid out spreading for cooling on dustpan is handled into 5min, stirred once every 40s, after glutinous rice is cooled to normal temperature,
The filtrate filtered before is added, then 30min is decocted under the conditions of 100 DEG C, obtains ripe glutinous rice；
(2) extract：After dried roxburgh rose fruit is mixed with butterflybush flower, 90 mesh are crushed to, use second alcohol and water to be carried for solvent supersonic
Take 3 times, obtain extract solution：
(3) ferment：Ripe glutinous rice, extract solution, distiller's yeast, yeast and white sugar are mixed, is placed in mixer and handles 5min, be put into
In closed container, then 30d is stood under 15-20 degrees celsius, filtered using diatomite filter, obtain thorn pear wine.
The first time dosage of the solvent is 12 times of dried roxburgh rose fruit weight, and second of dosage is 8 times of dried roxburgh rose fruit, the
Dosage is 7 times of dried roxburgh rose fruit three times.
The weight proportion of the second alcohol and water is 3：1.
The ultrasonic extraction frequency is 35KHz, and extraction time 30min, Extracting temperature is 30 DEG C.
The dried roxburgh rose fruit is with after butterflybush flower co-grinding, adding the enzymolysis liquid of its weight 0.5%.
The enzymolysis liquid is by cellulase, pectase according to 3：After 1 weight proportion mixing, 3 times of its weight are added
Deionized water stirs, you can.
The temperature control of the enzymolysis liquid is at 40 DEG C.
The thorn pear wine that the present invention is prepared for the scheme of embodiment 4, according to《Function of health food assessment process and inspection party
Method》Antifatigue analysis test is carried out to the thorn pear wine, the thorn pear wine 30d of orally administration mouse various dose can be obvious
Extend the walking weight load of mouse, the generation of serum urea nitrogen when reducing motion, promote liver glycogen reserves；Promote cloud honesty blood
The elimination of lactic acid, thus this product have the function that it is antifatigue.
Above example and test example are that the present invention program is further elaborated and understood, it is impossible to are interpreted as to the present invention
Technical scheme it is further limited, the non-protruding essential characteristics and the invention of marked improvement that those skilled in the art make
Create, still fall within the protection category of the present invention.
Claims (9)
1. a kind of thorn pear wine, it is characterised in that raw material is in parts by weight 80~110 parts of glutinous rice, 20~30 parts of white sugar, Rosa roxburghii are done
10~20 parts of fruit, 1~3 part of butterflybush flower, 0.45~0.55 part of distiller's yeast, 0.18~0.23 part of yeast, 140~160 parts of water.
2. thorn pear wine as claimed in claim 1, it is characterised in that the raw material is in parts by weight 100 parts of glutinous rice, white sugar 25
Part, 15 parts of dried roxburgh rose fruit, 2 parts of butterflybush flower, 0.5 part of distiller's yeast, 0.2 part of yeast, 150 parts of water.
3. the preparation method of thorn pear wine as claimed in claim 1 or 2, it is characterised in that comprise the following steps：
(1) decoct：Add water into glutinous rice, using microwave heating treatment, heating-up temperature is 60~80 DEG C, constant temperature processing 10~
20min, then filter, then its evenly laid out spreading for cooling on dustpan is handled into 5~10min, stir once, treat every 30~40s
After glutinous rice is cooled to normal temperature, the filtrate filtered before is added, then 30~40min is decocted under the conditions of 90~100 DEG C, obtains ripe glutinous rice；
(2) extract：After dried roxburgh rose fruit is mixed with butterflybush flower, 80~120 mesh are crushed to, use second alcohol and water to be carried for solvent supersonic
Take 3 times, reclaim ethanol, stand 20~30min under normal temperature, obtain extract solution；
(3) ferment：Ripe glutinous rice, extract solution, distiller's yeast, yeast and white sugar are mixed, 3~5min of processing in mixer is placed in, is put into
In closed container, then 30~35d is stood under the conditions of 20-25 DEG C, filtered using diatomite filter, obtain thorn pear wine.
4. the preparation method of thorn pear wine as claimed in claim 3, it is characterised in that the first time dosage of the solvent is done for Rosa roxburghii
10~12 times of fruit weight, second of dosage are 8~10 times of dried roxburgh rose fruit, and third time dosage is 5~7 times of dried roxburgh rose fruit.
5. the preparation method of thorn pear wine as claimed in claim 3, it is characterised in that the weight proportion of the second alcohol and water is 3：1.
6. the preparation method of thorn pear wine as claimed in claim 3, it is characterised in that the ultrasonic extraction frequency is 35~40KHz,
Extraction time is 25~30min, and Extracting temperature is 30~35 DEG C.
7. the preparation method of thorn pear wine as claimed in claim 3, it is characterised in that the dried roxburgh rose fruit and butterflybush flower co-grinding
Afterwards, the enzymolysis liquid of its weight 0.5~1% is added.
8. the preparation method of thorn pear wine as claimed in claim 7, it is characterised in that the enzymolysis liquid is by cellulase, pectase
According to 3：After 1 weight proportion mixing, 3~5 times of deionized waters for adding its weight stir, you can.
9. the preparation method of thorn pear wine as claimed in claim 7, it is characterised in that the temperature control of the enzymolysis liquid is 35~40
℃。
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| CN201710972198.3A CN107723158A (en) | 2017-10-18 | 2017-10-18 | A kind of thorn pear wine and preparation method thereof |
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Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| 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 |
| CN108753533A (en) * | 2018-06-27 | 2018-11-06 | 贵州云上刺梨花科技有限公司 | A kind of ginger wine and preparation method thereof |
| CN108936648A (en) * | 2018-07-25 | 2018-12-07 | 贵州京源生态农业发展有限公司 | A kind of preparation method of anti-mildew rhizoma polygonati piece |
| CN109393532A (en) * | 2018-11-23 | 2019-03-01 | 惠州市知畔科技有限公司 | Rosa roxburghii Tratt deburring exclusion device, brewing method |
| CN109679806A (en) * | 2018-12-14 | 2019-04-26 | 贵州宏财聚农投资有限责任公司 | A kind of Rosa roxburghii Tratt water mixes wine and preparation method thereof |
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| CN103468516A (en) * | 2013-09-29 | 2013-12-25 | 黄平县润发药业农民专业合作社 | Rosa roxburghii wine |
| CN105505689A (en) * | 2016-03-03 | 2016-04-20 | 龙岩学院 | Brewing method of wine made of sticky rice and passion fruit |
| CN105524795A (en) * | 2016-02-21 | 2016-04-27 | 黄平县醉苗乡酒业有限责任公司 | Brewing method of rosa roxbunghii local wine |
| CN106190700A (en) * | 2016-07-26 | 2016-12-07 | 贵州大学 | A kind of enzyme process makes the method for Fructus Rosae Normalis marc rice wine |
| CN106609218A (en) * | 2015-10-26 | 2017-05-03 | 龙里天乙刺梨有限公司 | Rosa roxburghii healthcare wine and preparation method thereof |
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| CN103468516A (en) * | 2013-09-29 | 2013-12-25 | 黄平县润发药业农民专业合作社 | Rosa roxburghii wine |
| CN106609218A (en) * | 2015-10-26 | 2017-05-03 | 龙里天乙刺梨有限公司 | Rosa roxburghii healthcare wine and preparation method thereof |
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| CN105505689A (en) * | 2016-03-03 | 2016-04-20 | 龙岩学院 | Brewing method of wine made of sticky rice and passion fruit |
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Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| 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 |
| CN108753533A (en) * | 2018-06-27 | 2018-11-06 | 贵州云上刺梨花科技有限公司 | A kind of ginger wine and preparation method thereof |
| CN108936648A (en) * | 2018-07-25 | 2018-12-07 | 贵州京源生态农业发展有限公司 | A kind of preparation method of anti-mildew rhizoma polygonati piece |
| CN109393532A (en) * | 2018-11-23 | 2019-03-01 | 惠州市知畔科技有限公司 | Rosa roxburghii Tratt deburring exclusion device, brewing method |
| CN109393532B (en) * | 2018-11-23 | 2021-07-09 | 贵州志浩刺梨产业开发有限公司 | Thorn removing and impurity removing device for rosa roxburghii tratt and wine brewing method |
| CN109679806A (en) * | 2018-12-14 | 2019-04-26 | 贵州宏财聚农投资有限责任公司 | A kind of Rosa roxburghii Tratt water mixes wine and preparation method thereof |
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Application publication date: 20180223 |