CN107974373A - 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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- CN107974373A CN107974373A CN201610918199.5A CN201610918199A CN107974373A CN 107974373 A CN107974373 A CN 107974373A CN 201610918199 A CN201610918199 A CN 201610918199A CN 107974373 A CN107974373 A CN 107974373A
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- roxburgh rose
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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 discloses a kind of thorn pear wine.Include by weight percentage：8 25 parts of 2,800 4500 parts of Single Roxburgh Rose Fruit, 300 600 parts of Ribes burejense powder, 100 300 parts of glutinous rice, 10 30 parts of saccharomyces cerevisiae, 150 300 parts of old corn wine, 50 90 parts of glutinous rice wine and distiller's yeast.The mouthfeel more alcohol of the thorn pear wine of the present invention is just, suitable for mass production.
Description
Technical field
The present invention relates to a kind of fruit wine and preparation method thereof, particularly a kind of thorn pear wine and preparation method thereof.
Background technology
The effect of Rosa roxburghii Tratt has stomach invigorating, helps digestion, nourishes, antidiarrheal.Particularly Rosa roxburghii Tratt is rich in superoxide dismutase（Referred to as
SOD）, SOD be it is internationally recognized there is anti-ageing, protective effect on cancer risk active material, also with antiviral, radiation-resistant effect, in the heart
In terms of blood vessel, digestive system and various tumor disease preventions, application is quite varied.The fruit of Rosa roxburghii Tratt is also processing health care food at the same time
The first-class raw material of product, ripe Rosa roxburghii Tratt is fleshy hypertrophy, sweet and sour, fruit are rich in sugar, vitamin, carrotene, organic acid and more than 20
Kind amino acid, more than 10 the kinds trace element beneficial to human body, and superoxide dismutase.Especially Vitamin C content is high,
It is highest in current fruit, 841.58 milligrams~3541.13 milligrams of content in every 100 grams of fresh fruits, is 50 times of citrus, macaque
10 times of peach, have the laudatory title of " king of vitamin C ".And wine has special mellow, it is favored by people, most of the market liquor is
It is mainly wine, beer, red wine, healthcare function is limited, and people's health requirement is higher and higher, also means that to wine
Healthcare function require it is higher and higher.
The content of the invention
It is an object of the present invention to provide a kind of thorn pear wine and preparation method thereof.The mouthfeel of the thorn pear wine of the present invention is more
Alcohol is just, suitable for mass production.
Technical scheme：A kind of thorn pear wine, includes by weight percentage：2800-4500 parts of Single Roxburgh Rose Fruit, Rosa roxburghii Tratt
300-600 parts of powder, 100-300 parts of glutinous rice, 10-30 parts of saccharomyces cerevisiae, corn wine 150-300 parts old, 50-90 parts of glutinous rice wine and wine
It is 8-25 parts bent.
Foregoing thorn pear wine, includes by weight percentage：It is 3200-3800 parts of Single Roxburgh Rose Fruit, 350-500 parts of Ribes burejense powder, glutinous
15-20 parts of 180-220 parts of rice, 15-24 parts of saccharomyces cerevisiae, corn wine 170-250 parts old, 65-75 parts of glutinous rice wine and distiller's yeast.
Foregoing thorn pear wine, includes by weight percentage：3600 parts of Single Roxburgh Rose Fruit, 430 parts of Ribes burejense powder, 200 parts of glutinous rice, wine
17 parts of 18 parts of brewer yeast, 230 parts of old corn wine, 70 parts of glutinous rice wine and distiller's yeast.
A kind of preparation method of foregoing thorn pear wine, its production method include the following steps：
（1）The saccharomyces cerevisiae is activated at a temperature of 28-37 DEG C, with syringe by described in the activating solution injection of saccharomyces cerevisiae
Single Roxburgh Rose Fruit, allows Single Roxburgh Rose Fruit to ferment in the tree 7-12 days, spare；
（2）Take step（1）In Single Roxburgh Rose Fruit cleaned and mix broken, obtain Single Roxburgh Rose Fruit mixed juice；
（3）The Ribes burejense powder, glutinous rice, old corn wine, glutinous rice wine and distiller's yeast are added in the Single Roxburgh Rose Fruit mixed juice, is put into closed
Container ferments 18-30 days, obtains thorn pear wine magma；
（4）By thorn pear wine magma filtering, remove slag, be put into distillation equipment and distilled, the alcoholic content steamed is Rosa roxburghii Tratt
Wine.
The preparation method of foregoing thorn pear wine, the Single Roxburgh Rose Fruit are fresh mature and still lignicolous Single Roxburgh Rose Fruit.
Beneficial effects of the present invention：
The thorn pear wine of the present invention gives out tempting strong delicate fragrance.Drink in right amount for a long time, there is reducing fever and causing diuresis, food digesting stomach fortifying, dissipates
The effect of stasis of blood Eradicates is warm；Since it also contains active material --- superoxide dismutase, can play the role of anti-cancer and anti-aging.
Embodiment
The embodiment of the present invention
Embodiment 1：A kind of thorn pear wine, includes by weight percentage：3600 parts of Single Roxburgh Rose Fruit, 430 parts of Ribes burejense powder, 200 parts of glutinous rice,
17 parts of 18 parts of saccharomyces cerevisiae, 230 parts of old corn wine, 70 parts of glutinous rice wine and distiller's yeast.
Embodiment 2：A kind of thorn pear wine, includes by weight percentage：2800 parts of Single Roxburgh Rose Fruit, 600 parts of Ribes burejense powder, glutinous rice
8 parts of 100 parts, 30 parts of saccharomyces cerevisiae, 150 parts of old corn wine, 90 parts of glutinous rice wine and distiller's yeast.
Embodiment 3：A kind of thorn pear wine, includes by weight percentage：4500 parts of Single Roxburgh Rose Fruit, 300 parts of Ribes burejense powder, glutinous rice
25 parts of 300 parts, 10 parts of saccharomyces cerevisiae, 300 parts of old corn wine, 50 parts of glutinous rice wine and distiller's yeast.
Embodiment 4：The production method of above-mentioned thorn pear wine.
Include the following steps：
（1）The saccharomyces cerevisiae is activated at a temperature of 33 DEG C, the activating solution of saccharomyces cerevisiae is injected into the thorn with syringe
The operatic circle, allows Single Roxburgh Rose Fruit to ferment in the tree 9 days, spare；
（2）Take step（1）In Single Roxburgh Rose Fruit cleaned and mix broken, obtain Single Roxburgh Rose Fruit mixed juice；
（3）The Ribes burejense powder, glutinous rice, old corn wine, glutinous rice wine and distiller's yeast are added in the Single Roxburgh Rose Fruit mixed juice, is put into closed
Container ferments 25 days, obtains thorn pear wine magma；
（4）By thorn pear wine magma filtering, remove slag, be put into distillation equipment and distilled, the alcoholic content steamed is Rosa roxburghii Tratt
Wine.
Embodiment 5：The production method of above-mentioned thorn pear wine.
Include the following steps：
（1）The saccharomyces cerevisiae is activated at a temperature of 28 DEG C, the activating solution of saccharomyces cerevisiae is injected into the thorn with syringe
The operatic circle, allows Single Roxburgh Rose Fruit to ferment in the tree 12 days, spare；
（2）Take step（1）In Single Roxburgh Rose Fruit cleaned and mix broken, obtain Single Roxburgh Rose Fruit mixed juice；
（3）The Ribes burejense powder, glutinous rice, old corn wine, glutinous rice wine and distiller's yeast are added in the Single Roxburgh Rose Fruit mixed juice, is put into closed
Container ferments 18 days, obtains thorn pear wine magma；
（4）By thorn pear wine magma filtering, remove slag, be put into distillation equipment and distilled, the alcoholic content steamed is Rosa roxburghii Tratt
Wine.
Embodiment 6：The production method of above-mentioned thorn pear wine.
Include the following steps：
（1）The saccharomyces cerevisiae is activated at a temperature of 37 DEG C, the activating solution of saccharomyces cerevisiae is injected into the thorn with syringe
The operatic circle, allows Single Roxburgh Rose Fruit to ferment in the tree 7 days, spare；
（2）Take step（1）In Single Roxburgh Rose Fruit cleaned and mix broken, obtain Single Roxburgh Rose Fruit mixed juice；
（3）The Ribes burejense powder, glutinous rice, old corn wine, glutinous rice wine and distiller's yeast are added in the Single Roxburgh Rose Fruit mixed juice, is put into closed
Container ferments 30 days, obtains thorn pear wine magma；
（4）By thorn pear wine magma filtering, remove slag, be put into distillation equipment and distilled, the alcoholic content steamed is Rosa roxburghii Tratt
Wine.
Claims (5)
- A kind of 1. thorn pear wine, it is characterised in that：Include by weight percentage：2800-4500 parts of Single Roxburgh Rose Fruit, Ribes burejense powder 300- 600 parts, 100-300 parts of glutinous rice, 10-30 parts of saccharomyces cerevisiae, corn wine 150-300 parts old, 50-90 parts of glutinous rice wine and distiller's yeast 8-25 Part.
- 2. thorn pear wine according to claim 1, it is characterised in that：Include by weight percentage：Single Roxburgh Rose Fruit 3200-3800 Part, 350-500 parts of Ribes burejense powder, 180-220 parts of glutinous rice, 15-24 parts of saccharomyces cerevisiae, corn wine 170-250 parts old, glutinous rice wine 65- 75 parts and 15-20 parts of distiller's yeast.
- 3. thorn pear wine according to claim 1 or 2, it is characterised in that：Include by weight percentage：Single Roxburgh Rose Fruit 3600 Part, 430 parts of Ribes burejense powder, 200 parts of glutinous rice, 18 parts of saccharomyces cerevisiae, 230 parts of old corn wine, 70 parts of glutinous rice wine and 17 parts of distiller's yeast.
- A kind of 4. preparation method according to claim 1-3 any one of them thorn pear wines, it is characterised in that：Its production method bag Include following steps：（1）The saccharomyces cerevisiae is activated at a temperature of 28-37 DEG C, with syringe by described in the activating solution injection of saccharomyces cerevisiae Single Roxburgh Rose Fruit, allows Single Roxburgh Rose Fruit to ferment in the tree 7-12 days, spare；（2）Take step（1）In Single Roxburgh Rose Fruit cleaned and mix broken, obtain Single Roxburgh Rose Fruit mixed juice；（3）The Ribes burejense powder, glutinous rice, old corn wine, glutinous rice wine and distiller's yeast are added in the Single Roxburgh Rose Fruit mixed juice, is put into closed Container ferments 18-30 days, obtains thorn pear wine magma；（4）By thorn pear wine magma filtering, remove slag, be put into distillation equipment and distilled, the alcoholic content steamed is Rosa roxburghii Tratt Wine.
- 5. the preparation method of thorn pear wine according to claim 4, it is characterised in that：The Single Roxburgh Rose Fruit for fresh mature and Still lignicolous Single Roxburgh Rose Fruit.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610918199.5A CN107974373A (en) | 2016-10-21 | 2016-10-21 | A kind of thorn pear wine and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610918199.5A CN107974373A (en) | 2016-10-21 | 2016-10-21 | A kind of thorn pear wine and preparation method thereof |
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| Publication Number | Publication Date |
|---|---|
| CN107974373A true CN107974373A (en) | 2018-05-01 |
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| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201610918199.5A Pending CN107974373A (en) | 2016-10-21 | 2016-10-21 | A kind of thorn pear wine and preparation method thereof |
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Cited By (4)
| 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 |
| CN109294805A (en) * | 2018-11-22 | 2019-02-01 | 六盘水职业技术学院 | A kind of preparation method of Rosa roxburghii Tratt glutinous rice wine |
| 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 |
-
2016
- 2016-10-21 CN CN201610918199.5A patent/CN107974373A/en active Pending
Cited By (4)
| 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 |
| CN109294805A (en) * | 2018-11-22 | 2019-02-01 | 六盘水职业技术学院 | A kind of preparation method of Rosa roxburghii Tratt glutinous rice wine |
| 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: 20180501 |