CN107904062A - A kind of preparation method of rose claret - Google Patents
A kind of preparation method of rose claret Download PDFInfo
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- CN107904062A CN107904062A CN201810042668.0A CN201810042668A CN107904062A CN 107904062 A CN107904062 A CN 107904062A CN 201810042668 A CN201810042668 A CN 201810042668A CN 107904062 A CN107904062 A CN 107904062A
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- rose
- slurry
- claret
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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
- C12G1/00—Preparation of wine or sparkling wine
-
- 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
- C12G1/00—Preparation of wine or sparkling wine
- C12G1/02—Preparation of must from grapes; Must treatment and fermentation
- C12G1/0203—Preparation of must from grapes; Must treatment and fermentation by microbiological or enzymatic treatment
Abstract
The invention discloses a kind of preparation method of rose claret, comprise the following steps：（1）The collection and cleaning of edible rose；（2）The preliminary acidifying of rose slurry；（3）The initial fermentation of slurry；（4）The enzymolysis of slurry；（5）Claret and rose zymotic fluid are blent and ferment；（6）Distillation.Preparation method technique of the invention is simple, the cycle is short, efficient, ageing effect is excellent; rose active ingredient and fragrance matter loss are small, recovery rate is high, color stability is good, not easy to change and colour fading; finished product Rose wine and preparation method of rose wine mouthfeel, color and luster and fragrance are stable, coordinate; rose fragrance and strong; Chen Hua fragrance matters content is high, is adapted to scale, mechanization production.
Description
Technical field
The present invention relates to a kind of preparation method of rose claret, belong to food processing field.
Background technology
Rose is the petal of the open flower of rosaceous plant rose (RosarugosaThunb), and warm-natured, sweet in flavor, slight bitter is main
Originate in Shandong, Gansu, Anhui, Zhejiang, Hebei, Inner Mongol etc. and save (area).Rose also has a variety of use in addition to ornamental value
On the way.Modern medicine shows that rose contains more than 300 kinds of chemical composition, wherein containing such as quercitin, the fat oil containing essence, having
The material beneficial to beauty such as machine acid；Containing a variety of chemical compositions such as Polyphenols, flavonoids, have and reduce and eliminate free radical, resist
The effects such as oxidation activity, antithrombotic, anticancer, anti-inflammatory, antibacterial, immunoregulation effect, reducing blood lipid and prevention heart disease；Also contain in spending
Have human body need 18 kinds of amino acid and trace element, have direct oneself from boredom, Xie Yu, change stomach Qi, strong liver, strong lung, removing toxic substances, removal antibiosis
Poisoning caused by material etc., balances endocrine, relax neural fatigue, be still drank after a night, climacteric obstacle, constipation, except spot and other effects, and can
To adjust female pathology, promote blood circulation, there is the effect of skin maintenance.
The content of the invention
The technical problems to be solved by the invention are：A kind of preparation method of rose claret is provided.
In order to solve the above technical problems, the technical solution adopted by the present invention is：
The preparation method of rose claret provided by the invention, comprises the following steps：
（1）The collection and cleaning of edible rose：Collection is in the edible rose at florescence 5-6 months, removes perianth, withers
Roseleaf, pistil, by petal rinsed clean.
（2）The preliminary acidifying of rose slurry：Roseleaf is mixed with water and wears into slurry, the rose of 100 parts by weight
Petal adds the water of 30-50 parts by weight, then adds the citric acid of 10-15 parts by weight, acidificatoin time 3-5h in the slurry.
（3）The initial fermentation of slurry：By step（2）Obtained feed liquid adds saccharomycete and Bacillus subtilis strain is each
0.03-0.06 parts, 35-40 DEG C, ferment 1-2 days.
（4）The enzymolysis of slurry：Fermentation slurry in previous step is added into 'beta '-mannase, zytase, cellulose
Enzyme and tannase, the unit quantity that every gram of slurry corresponds to the four kinds of enzymes added are respectively：700-900U、100-200U、200-300U、
90-200 U, 30-40 DEG C of temperature, digests enzyme deactivation after 0.5-4h；Then filter, obtain rose fermented supernatant fluid.
（5）Claret and rose zymotic fluid are blent and ferment：By step（4）Obtained rose fermented supernatant fluid with
Claret blends mixing, adds saccharomycete, stores sth. in a cellar under the conditions of lucifuge 3-5 months.
（6）Distillation：By step（5）Feed liquid after the completion of the fermentation together enters rice steamer, is distilled by wine mode is steamed, obtains discoloration
Rose claret.
Step（6）After distillation, the step of further including condiment, concrete technology is：Add rose and fresh rose flower is thin
Cytosol, stores sth. in a cellar 1 month under the conditions of room temperature lucifuge, product is made.
The preparation method of cellular fluid of fresh flowers of roses is：Fresh flower, which is picked and wins petal → vibrating screen and pick → balance →, enters sky
Gas can collect cell liquid equipment → 25 DEG C of four-part form low temperature drying, 10h → 30 DEG C, 3h → 35 DEG C, 3h → 38 DEG C, 3h → tetra- section
Afterwards, cooling system is closed, opens air inlet, opens fit air outlet → fresh flower cell liquid.
Step（5）In, rose fermented supernatant fluid and the weight ratio of claret and saccharomycete are 1-3：10：0.001-
0.05。
Beneficial effects of the present invention：
Preparation method technique of the invention is simple, the cycle is short, efficient, ageing effect is excellent, rose active ingredient and flavor
Matter loss is small, recovery rate is high, color stability is good, not easy to change and colour fading, and finished product Rose wine and preparation method of rose wine mouthfeel, color and luster and fragrance are steady
Fixed, coordination, rose fragrance and strong, Chen Hua fragrance matters content height, suitable scale, mechanization production.
Embodiment
Embodiment 1
The preparation method of rose claret provided in this embodiment, comprises the following steps：
（1）The collection and cleaning of edible rose：Collection is in the edible rose at florescence 5-6 months, removes perianth, withers
Roseleaf, pistil, by petal rinsed clean.
（2）The preliminary acidifying of rose slurry：Roseleaf is mixed with water and wears into slurry, the rose of 100 parts by weight
Petal adds the water of 30-50 parts by weight, then adds the citric acid of 15 parts by weight, acidificatoin time 5h in the slurry.
（3）The initial fermentation of slurry：By step（2）Obtained feed liquid adds saccharomycete and Bacillus subtilis strain is each
0.06 part, 40 DEG C, ferment 2 days.
（4）The enzymolysis of slurry：Fermentation slurry in previous step is added into 'beta '-mannase, zytase, cellulose
Enzyme and tannase, the unit quantity that every gram of slurry corresponds to the four kinds of enzymes added are respectively：900U, 200U, 300U, 200 U, temperature 40
DEG C, digest enzyme deactivation after 2h；Then filter, obtain rose fermented supernatant fluid.
（5）Claret and rose zymotic fluid are blent and ferment：By step（4）Obtained rose fermented supernatant fluid with
Claret blends mixing, adds saccharomycete, stores sth. in a cellar 5 months under the conditions of lucifuge.
（6）Distillation：By step（5）Feed liquid after the completion of the fermentation together enters rice steamer, is distilled by wine mode is steamed, obtains discoloration
Rose claret.
Step（6）After distillation, the step of further including condiment, concrete technology is：Add rose and fresh rose flower is thin
Cytosol, stores sth. in a cellar 1 month under the conditions of room temperature lucifuge, product is made.
The preparation method of cellular fluid of fresh flowers of roses is：Fresh flower, which is picked and wins petal → vibrating screen and pick → balance →, enters sky
Gas can collect cell liquid equipment → 25 DEG C of four-part form low temperature drying, 10h → 30 DEG C, 3h → 35 DEG C, 3h → 38 DEG C, 3h → tetra- section
Afterwards, cooling system is closed, opens air inlet, opens fit air outlet → fresh flower cell liquid.
Step（5）In, rose fermented supernatant fluid and the weight ratio of claret and saccharomycete are 3：10：0.01.
Embodiment 2
The preparation method of rose claret provided in this embodiment, comprises the following steps：
（1）The collection and cleaning of edible rose：Collection is in the edible rose at florescence 5-6 months, removes perianth, withers
Roseleaf, pistil, by petal rinsed clean.
（2）The preliminary acidifying of rose slurry：Roseleaf is mixed with water and wears into slurry, the rose of 100 parts by weight
Petal adds the water of 30-50 parts by weight, then adds the citric acid of 10 parts by weight, acidificatoin time 3h in the slurry.
（3）The initial fermentation of slurry：By step（2）Obtained feed liquid adds saccharomycete and Bacillus subtilis strain is each
0.03 part, 35 DEG C, ferment 1 day.
（4）The enzymolysis of slurry：Fermentation slurry in previous step is added into 'beta '-mannase, zytase, cellulose
Enzyme and tannase, the unit quantity that every gram of slurry corresponds to the four kinds of enzymes added are respectively：700U, 100U, 200U, 90U, temperature 30
DEG C, digest enzyme deactivation after 2h；Then filter, obtain rose fermented supernatant fluid.
（5）Claret and rose zymotic fluid are blent and ferment：By step（4）Obtained rose fermented supernatant fluid with
Claret blends mixing, adds saccharomycete, stores sth. in a cellar 3 months under the conditions of lucifuge.
（6）Distillation：By step（5）Feed liquid after the completion of the fermentation together enters rice steamer, is distilled by wine mode is steamed, obtains discoloration
Rose claret.
Step（6）After distillation, the step of further including condiment, concrete technology is：Add rose and fresh rose flower is thin
Cytosol, stores sth. in a cellar 1 month under the conditions of room temperature lucifuge, product is made.
The preparation method of cellular fluid of fresh flowers of roses is：Fresh flower, which is picked and wins petal → vibrating screen and pick → balance →, enters sky
Gas can collect cell liquid equipment → 25 DEG C of four-part form low temperature drying, 10h → 30 DEG C, 3h → 35 DEG C, 3h → 38 DEG C, 3h → tetra- section
Afterwards, cooling system is closed, opens air inlet, opens fit air outlet → fresh flower cell liquid.
Step（5）In, rose fermented supernatant fluid and the weight ratio of claret and saccharomycete are 1：10：0.01.
The product taste flavor of the present invention of embodiment 3 and nutrient substance test：
The flavor component feature of obtained rose claret is following (by taking 18% (v/v) as an example)：
(1) 0.67 ± 0.14mg/L of total acid；
(2) 2.50 ± 0.17mg/L of total ester；
(3) 1.10 ± 0.15mg/L of ethyl acetate；
(4) 17 ± 0.03g/L of pol；
(5) 0.24 ± 0.02g/L of sugar-free extract.
So, it is limitation of the present invention that described above, which is not, and the present invention is also not limited to the example above, the art
Those of ordinary skill, in the essential scope of the present invention, the variations, modifications, additions or substitutions made, should all belong to the present invention's
Protection domain.
Claims (4)
1. a kind of preparation method of rose claret, it is characterised in that comprise the following steps：
（1）The collection and cleaning of edible rose：Collection is in the edible rose at florescence 5-6 months, removes perianth, withers
Roseleaf, pistil, by petal rinsed clean；
（2）The preliminary acidifying of rose slurry：Roseleaf is mixed with water and wears into slurry, the roseleaf of 100 parts by weight
The water of 30-50 parts by weight is added, then adds the citric acid of 10-15 parts by weight, acidificatoin time 3-5h in the slurry；
（3）The initial fermentation of slurry：By step（2）Obtained feed liquid adds saccharomycete and each 0.03- of Bacillus subtilis strain
0.06 part, 35-40 DEG C, ferment 1-2 days；
（4）The enzymolysis of slurry：By in previous step fermentation slurry add 'beta '-mannase, zytase, cellulase and
Tannase, the unit quantity that every gram of slurry corresponds to the four kinds of enzymes added are respectively：700-900U、100-200U、200-300U、90-
200 U, 30-40 DEG C of temperature, digests enzyme deactivation after 0.5-4h；Then filter, obtain rose fermented supernatant fluid；
（5）Claret and rose zymotic fluid are blent and ferment：By step（4）Obtained rose fermented supernatant fluid and extra dry red wine
Grape wine blends mixing, adds saccharomycete, stores sth. in a cellar under the conditions of lucifuge 3-5 months；
（6）Distillation：By step（5）Feed liquid after the completion of the fermentation together enters rice steamer, is distilled by wine mode is steamed, obtains the rose of discoloration
Rare claret.
2. the preparation method of rose claret according to claim 1, it is characterised in that step（6）After distillation,
The step of further including condiment, concrete technology are：Rose and cellular fluid of fresh flowers of roses are added, stores sth. in a cellar 1 under the conditions of room temperature lucifuge
A month, product is made.
3. the preparation method of rose claret according to claim 1, it is characterised in that cellular fluid of fresh flowers of roses
Preparation method is：Fresh flower is picked and wins petal → vibrating screen and pick → balance → to enter air and can collect cell liquid equipment → tetra- section
25 DEG C of formula low temperature drying, 10h → 30 DEG C, 3h → 35 DEG C, 3h → 38 DEG C, after 3h → tetra- section, close cooling system, open inlet air
Mouthful, open fit air outlet → fresh flower cell liquid.
4. the preparation method of rose claret according to claim 1, it is characterised in that step（5）In, rose hair
Ferment supernatant and the weight ratio of claret and saccharomycete are 1-3：10：0.001-0.05.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201810042668.0A CN107904062A (en) | 2018-01-17 | 2018-01-17 | A kind of preparation method of rose claret |
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| CN201810042668.0A CN107904062A (en) | 2018-01-17 | 2018-01-17 | A kind of preparation method of rose claret |
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| CN107904062A true CN107904062A (en) | 2018-04-13 |
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ID=61871032
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| CN201810042668.0A Pending CN107904062A (en) | 2018-01-17 | 2018-01-17 | A kind of preparation method of rose claret |
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Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108835183A (en) * | 2018-07-20 | 2018-11-20 | 威宁县荞源食品加工厂 | A kind of production method of rose buckwheat biscuit |
| CN110240988A (en) * | 2019-06-28 | 2019-09-17 | 山东省葡萄研究院 | A kind of floral type grape-rose health liquor and preparation method thereof |
| CN112011577A (en) * | 2019-05-30 | 2020-12-01 | 恒基农业开发河北有限公司 | Damascus rose cell sap and preparation method thereof |
| CN112006950A (en) * | 2019-05-31 | 2020-12-01 | 恒基农业开发河北有限公司 | Rose eye firming cream and preparation method thereof |
| CN112089651A (en) * | 2019-05-31 | 2020-12-18 | 恒基农业开发河北有限公司 | Rose freeze-dried powder mask and preparation method thereof |
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Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108835183A (en) * | 2018-07-20 | 2018-11-20 | 威宁县荞源食品加工厂 | A kind of production method of rose buckwheat biscuit |
| CN112011577A (en) * | 2019-05-30 | 2020-12-01 | 恒基农业开发河北有限公司 | Damascus rose cell sap and preparation method thereof |
| CN112006950A (en) * | 2019-05-31 | 2020-12-01 | 恒基农业开发河北有限公司 | Rose eye firming cream and preparation method thereof |
| CN112089651A (en) * | 2019-05-31 | 2020-12-18 | 恒基农业开发河北有限公司 | Rose freeze-dried powder mask and preparation method thereof |
| CN110240988A (en) * | 2019-06-28 | 2019-09-17 | 山东省葡萄研究院 | A kind of floral type grape-rose health liquor and preparation method thereof |
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Application publication date: 20180413 |