CN109055147A - 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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- CN109055147A CN109055147A CN201810984633.9A CN201810984633A CN109055147A CN 109055147 A CN109055147 A CN 109055147A CN 201810984633 A CN201810984633 A CN 201810984633A CN 109055147 A CN109055147 A CN 109055147A
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- thorn pear
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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
- C12G3/04—Preparation of other alcoholic beverages by mixing, e.g. for preparation of liqueurs
- C12G3/06—Preparation of other alcoholic beverages by mixing, e.g. for preparation of liqueurs with flavouring ingredients
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Abstract
The invention discloses a kind of thorn pear wines and preparation method thereof, belong to food processing technology field.The thorn pear wine is made of the raw material of following parts by weight: fruit of Grossularia burejensis Berger 220g-250g, white wine 1L-3L, cider 20g-40g and roxburgh rose root 80g-100g.The invention also discloses the preparation methods of above-mentioned thorn pear wine.Thorn pear wine prepared by the present invention compensates for low, the not easy to maintain defect of the thorn pear wine utilization rate of prior art preparation, contains natural roxburgh rose ingredient, band sweet tea in taste acid, mouthfeel is good, and acidity is low, full of nutrition, long-term use can reach strengthen immunity, toxin-expelling and face nourishing and other effects.
Description
Technical field
The present invention relates to a kind of thorn pear wines and preparation method thereof, belong to food processing technology field.
Background technique
Rosa roxburghii Tratt (Rosaroxbunghii) is fruit also known as the mountain king fruit, thorn of the perennial machaka rosa roxburghii of rosaceae
Certain kind of berries fruit, Fo Langguo, thatch pears, oblonga are sub, and alias pierces pineapple, send the spring to return, pierces sour pear, nine-headed bird, Wen Xianguo etc..Rosa roxburghii Tratt is China
Distinctive plant may be used as drug use, its root, stem, leaf, fruit suffer from high medical value.Rosa roxburghii Tratt contains abundant
Vitamin C (Vc), superoxide dismutase (SOD), Rosa roxburghii Tratt flavones, Polysaccharides from Rosa roxburghii and a variety of essential amino acids.Rosa roxburghii Tratt
In the flavone compound that contains, there is anti-inflammatory, coronary artery dilator, influence that blood pressure, protection is cardiovascular, removes free radical and anti-
The important biomolecules such as tumour activity.
Fruit of Grossularia burejensis Berger has strong and special honey fragrant, while having a large amount of tannin and acid again, and sugar content is not also high, therefore mouth
Sense was both sour and puckery, was unsuitable for eating raw, was a kind of raw material for being suitable for wine brewing.But the sugar content of Rosa roxburghii Tratt is low, cannot indiscriminately imitate grape
The method of wine is produced；Tannin content simultaneously in Rosa roxburghii Tratt is higher, has an impact to mouthfeel, and during the fermentation to microorganism
It is inhibited, so generally seldom being fermented with individual Rosa roxburghii Tratt Normal juice.Thorn pear wine at present on the market is actually rare.
In consideration of it, it is necessary to provide a kind of thorn pear wines, so as to solve the deficiencies in the prior art.
Summary of the invention
An object of the present invention is to provide a kind of thorn pear wine.Thorn pear wine prepared by the present invention, compensates for prior art system
Low, the not easy to maintain defect of standby thorn pear wine utilization rate, containing natural roxburgh rose ingredient, band sweet tea in taste acid, mouthfeel is good, acidity
Low, full of nutrition, long-term use can reach strengthen immunity, toxin-expelling and face nourishing and other effects.
The technical scheme to solve the above technical problems is that a kind of thorn pear wine, by the raw material of following parts by weight
It is made: fruit of Grossularia burejensis Berger 220g-250g, white wine 1L-3L, cider 20g-40g and roxburgh rose root 80g-100g.
The quality standard of thorn pear wine of the invention:
The present invention by with stomach invigorating, help digestion, nourish, thorn pear wine is made in king's Rosa roxburghii Tratt of the Victoria C of antidiarrheal and other effects, overcome existing
There is the defect of the sour and astringent taste of the thorn pear wine of technology, has both had effects that the nourish and beautify skin of fruit, and the smell of fruits is very sweet, mouthfeel is sour and astringent for product
It is mellow, have the effect of moistening lung and producing body fluid, moisten body and mind, nutritive value is higher.
Based on the above technical solution, the present invention can also be improved as follows.
Further, it is made of the raw material of following parts by weight: fruit of Grossularia burejensis Berger 235g, white wine 2L, cider 30g and roxburgh rose root
90g。
Using above-mentioned further beneficial effect is: the mouthfeel of the above-mentioned thorn pear wine for optimal parameter, obtained is best.
Further, the sugar content of the cider is calculated as 55 ° of -70 ° of Bx with refractometer.
Further, the alcoholic strength of the white wine is 48% (v/v) -54% (v/v).
The second object of the present invention is to provide the preparation method of above-mentioned thorn pear wine.Preparation method of the invention is simple, operation
Convenient, cost of material is low, does not add the additive that phytochrome, essence, preservative etc. have side effect, is suitble to long-term drinking,
Practical value with higher and good application prospect.
The technical scheme to solve the above technical problems is that a kind of preparation method of thorn pear wine, including walk as follows
It is rapid:
Step 1: taking the raw material of following parts by weight: fruit of Grossularia burejensis Berger 220g-250g, white wine 1L-3L, cider 20g-40g
With roxburgh rose root 80g-100g；
Step 2: taking fruit of Grossularia burejensis Berger and roxburgh rose root, clean, smash to pieces, after filtering for the first time, cider is added into filtrate, goes out
Bacterium；
Step 3: white wine is added, cold soaking seals 20-30 days, and second of filtering arrives the Rosa roxburghii Tratt after taking filtrate filling
Wine.
Based on the above technical solution, the present invention can also be improved as follows.
Further, in step 2, the filtering membrane aperture of the first time filtering is 2 μm.
Further, in step 2, the sterilizing is the 15-20min that sterilizes in 70 DEG C of water-baths.
Further, in step 3, the temperature of the cold soaking is 0-2 DEG C.
Further, in step 3, the filtering membrane aperture of second of filtering is 0.5 μm.
Beneficial effects of the present invention:
(1) thorn pear wine prepared by the present invention, the thorn pear wine utilization rate for compensating for prior art preparation is low, not easy to maintain lacks
It falls into, contains natural roxburgh rose ingredient, band sweet tea in taste acid, mouthfeel is good, and acidity is low, full of nutrition, and taking for a long time can reach enhancing and exempt from
Epidemic disease power, toxin-expelling and face nourishing and other effects.
(2) present invention by with stomach invigorating, help digestion, nourish, thorn pear wine is made in king's Rosa roxburghii Tratt of the Victoria C of antidiarrheal and other effects, overcome
The defect of the sour and astringent taste of thorn pear wine of the prior art, had both had effects that the nourish and beautify skin of fruit, and the smell of fruits is very sweet, mouthfeel for product
It is sour and astringent mellow, have the effect of moistening lung and producing body fluid, moisten body and mind, nutritive value is higher.
(3) preparation method of the invention is simple, easy to operate, and cost of material is low, does not add phytochrome, essence, anti-corrosion
Agent etc. has the additive of side effect, is suitble to long-term drinking, practical value with higher and good application prospect.
Specific embodiment
Principles and features of the present invention are described below in conjunction with specific embodiment, example is served only for explaining this hair
It is bright, it is not intended to limit the scope of the present invention.
Embodiment 1
The thorn pear wine of the present embodiment is made of the raw material of following weight: fruit of Grossularia burejensis Berger 220g, white wine 3L, cider 20g and
Roxburgh rose root 100g.Wherein, the sugar content of the cider is calculated as 55 ° of Bx with refractometer, and the alcoholic strength of the white wine is 48% (v/
v)。
The preparation method of above-mentioned thorn pear wine, includes the following steps:
Step 1: taking the raw material of following weight: fruit of Grossularia burejensis Berger 220g, white wine 3L, cider 20g and roxburgh rose root 100g；
Step 2: taking fruit of Grossularia burejensis Berger and roxburgh rose root, clean, smash to pieces, cross the filter membrane that aperture is 2 μm, apple is added into filtrate
Fruit juice, sterilize 15min in 70 DEG C of water-baths；
Step 3: white wine is added, is sealed 30 days in 0 DEG C of cold soaking, after crossing the filter membrane that aperture is 0.5 μm, takes filtrate filling
Afterwards to get arrive the thorn pear wine.
Embodiment 2
The thorn pear wine of the present embodiment is made of the raw material of following weight: fruit of Grossularia burejensis Berger 235g, white wine 2L, cider 30g and
Roxburgh rose root 90g.Wherein, the sugar content of the cider is calculated as 68 ° of Bx with refractometer, and the alcoholic strength of the white wine is 51% (v/
v)。
The preparation method of above-mentioned thorn pear wine, includes the following steps:
Step 1: taking the raw material of following weight: fruit of Grossularia burejensis Berger 235g, white wine 2L, cider 30g and roxburgh rose root 90g；
Step 2: taking fruit of Grossularia burejensis Berger and roxburgh rose root, clean, smash to pieces, cross the filter membrane that aperture is 2 μm, apple is added into filtrate
Fruit juice, sterilize 18min in 70 DEG C of water-baths；
Step 3: white wine is added, is sealed 25 days in 1 DEG C of cold soaking, after crossing the filter membrane that aperture is 0.5 μm, takes filtrate filling
Afterwards to get arrive the thorn pear wine.
Embodiment 3
The thorn pear wine of the present embodiment is made of the raw material of following weight: fruit of Grossularia burejensis Berger 250g, white wine 1L, cider 40g and
Roxburgh rose root 80g.Wherein, the sugar content of the cider is calculated as 70 ° of Bx with refractometer, and the alcoholic strength of the white wine is 54% (v/
v)。
The preparation method of above-mentioned thorn pear wine, includes the following steps:
Step 1: taking the raw material of following weight: fruit of Grossularia burejensis Berger 250g, white wine 1L, cider 40g and roxburgh rose root 80g；
Step 2: taking fruit of Grossularia burejensis Berger and roxburgh rose root, clean, smash to pieces, after crossing the filter membrane that aperture is 2 μm, be added into filtrate
Cider, sterilize 20min in 70 DEG C of water-baths；
Step 3: white wine is added, is sealed 20 days in 2 DEG C of cold soakings, after crossing the filter membrane that aperture is 0.5 μm, takes filtrate filling
Afterwards to get arrive the thorn pear wine.
Comparative example 1
As different from Example 2, roxburgh rose root is not contained in comparative example 1, remaining is all identical.That is the thorn pear wine of comparative example 1,
It is made of the raw material of following weight: fruit of Grossularia burejensis Berger 320g, white wine 3L, cider 20g and roxburgh rose root 100g.Wherein, the apple
The sugar content of juice is calculated as 55 ° of Bx with refractometer, and the alcoholic strength of the white wine is 48% (v/v).
The preparation method of the thorn pear wine of comparative example 1, with embodiment 2.
Comparative example 2
As different from Example 2, fruit of Grossularia burejensis Berger is not contained in comparative example 2, remaining is all identical.That is the Rosa roxburghii Tratt of comparative example 1
Wine is made of the raw material of following weight: roxburgh rose root 320g, white wine 3L, cider 20g and roxburgh rose root 100g.Wherein, the apple
The sugar content of juice is calculated as 55 ° of Bx with refractometer, and the alcoholic strength of the white wine is 48% (v/v).
The preparation method of the thorn pear wine of comparative example 2, with embodiment 2.
The nutritional ingredient of embodiment 1-3, the resulting thorn pear wine of comparative example 1-2 are measured, as shown in table 1.
1 nutrient component determining of table
Comparison is it is found that the resulting thorn pear wine of embodiment 1-3, nutrient composition content are apparently higher than comparative example 1 using only Rosa roxburghii Tratt
The thorn pear wine of roxburgh rose root preparation is used only in fruit or comparative example 2.
In sensory aspect, the resulting thorn pear wine of embodiment 1-3, Rosa roxburghii Tratt fragrance and aroma association are happy, and mellow long have back sweet, nothing
Bitter taste, sour and astringent sense are weak.And the resulting thorn pear wine of comparative example 1-2, then sour and astringent sense is strong, there is bitter taste.
In conclusion thorn pear wine prepared by the present invention, the thorn pear wine utilization rate for compensating for prior art preparation is low, is not easy to protect
The defect deposited, containing natural roxburgh rose ingredient, band sweet tea in taste acid, mouthfeel is good, and acidity is low, and full of nutrition, long-term use can reach
Strengthen immunity, toxin-expelling and face nourishing and other effects.
The foregoing is merely presently preferred embodiments of the present invention, is not intended to limit the invention, it is all in spirit of the invention and
Within principle, any modification, equivalent replacement, improvement and so on be should all be included in the protection scope of the present invention.
Claims (9)
1. a kind of thorn pear wine, which is characterized in that be made of the raw material of following parts by weight: fruit of Grossularia burejensis Berger 220g-250g, white wine
1L-3L, cider 20g-40g and roxburgh rose root 80g-100g.
2. a kind of thorn pear wine according to claim 1, which is characterized in that be made of the raw material of following parts by weight: Rosa roxburghii Tratt
Fruit 235g, white wine 2L, cider 30g and roxburgh rose root 90g.
3. a kind of thorn pear wine according to claim 1 or 2, which is characterized in that the sugar content of the cider is with refractometer
It is calculated as 55 ° of -70 ° of Bx.
4. a kind of thorn pear wine according to claim 1 or 2, which is characterized in that the alcoholic strength of the white wine is 48% (v/
V) -54% (v/v).
5. a kind of preparation method of thorn pear wine, which comprises the steps of:
Step 1: taking the raw material of following parts by weight: fruit of Grossularia burejensis Berger 220g-250g, white wine 1L-3L, cider 20g-40g and thorn
Pears root 80g-100g；
Step 2: taking fruit of Grossularia burejensis Berger and roxburgh rose root, clean, smash to pieces, after filtering for the first time, cider is added into filtrate, sterilize；
Step 3: white wine is added, cold soaking seals 20-30 days, and second of filtering arrives the thorn pear wine after taking filtrate filling.
6. a kind of preparation method of thorn pear wine according to claim 5, which is characterized in that in step 2, the first time mistake
The filtering membrane aperture of filter is 2 μm.
7. a kind of preparation method of thorn pear wine according to claim 5, which is characterized in that in step 2, the sterilizing is 70
Sterilize 15-20min in DEG C water-bath.
8. a kind of preparation method of thorn pear wine according to claim 5, which is characterized in that in step 3, the temperature of the cold soaking
Degree is 0-2 DEG C.
9. a kind of preparation method of thorn pear wine according to claim 5, which is characterized in that in step 3, second of mistake
The filtering membrane aperture of filter is 0.5 μm.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
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| CN201810984633.9A CN109055147A (en) | 2018-08-28 | 2018-08-28 | A kind of thorn pear wine and preparation method thereof |
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| Application Number | Priority Date | Filing Date | Title |
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| CN201810984633.9A CN109055147A (en) | 2018-08-28 | 2018-08-28 | A kind of thorn pear wine and preparation method thereof |
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| CN109055147A true CN109055147A (en) | 2018-12-21 |
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| CN201810984633.9A Pending CN109055147A (en) | 2018-08-28 | 2018-08-28 | A kind of thorn pear wine and preparation method thereof |
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN110079428A (en) * | 2019-05-29 | 2019-08-02 | 贵州宏财聚农投资有限责任公司 | A kind of Rosa roxburghii Tratt preserved fruit wine and preparation method thereof |
| CN112574846A (en) * | 2020-12-29 | 2021-03-30 | 贵州宏财聚农投资有限责任公司 | Roxburgh rose cocktail and preparation method thereof |
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| CN112574846A (en) * | 2020-12-29 | 2021-03-30 | 贵州宏财聚农投资有限责任公司 | Roxburgh rose cocktail and preparation method thereof |
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Application publication date: 20181221 |