CN109504585A - A kind of preparation process of rose fizz - Google Patents
A kind of preparation process of rose fizz Download PDFInfo
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- CN109504585A CN109504585A CN201910029209.3A CN201910029209A CN109504585A CN 109504585 A CN109504585 A CN 109504585A CN 201910029209 A CN201910029209 A CN 201910029209A CN 109504585 A CN109504585 A CN 109504585A
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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 present invention relates to rose deep process technology fields, in particular to a kind of preparation process of rose fizz, the rose fizz prepared in the method, fragrance with rose, a variety of flavor substances in rose are extracted to fizz, make fizz that there is the fragrance of rose, meanwhile, the persistence of bubble is preferable.Technical points include S1: using apple juice concentrate as substrate, roseleaf, Mannoproteins, extraction is added；S2: cooling, inoculation yeast, fermentation；S3: separation bottle inversion carries out secondary fermentation in bottle；S4: fermentation ends, storage.
Description
Technical field
The invention belongs to rose deep process technology field, in particular to a kind of preparation process of rose fizz.
Background technique
Fizz also known as bubble wine or light sparkling wine form bubble because containing a certain number of carbon dioxide in wine.It is titanium dioxide
Carbon passes through the fermentation of wine in bottle or large size stores up self-assembling formation in wine vat, or by injection wine.Bubble wine is usually white or powder
Red, but such as Italy and state, Australia also use the Bradley red grape of triumphant support (Brachetto) and hila (Syrah) respectively
The bubble wine of red brewing grape red.Bubble wine can be divided into the different brackets such as dry type, sweet tea type according to sugar content.
Rose is the bud of rosaceous plant rose, not only rich in a variety of essential amino acids, vitamin and mineral etc.
Nutritional ingredient, and rich in volatile oil, polyphenol, flavones and polysaccharide isoreactivity ingredient, nutrition with higher and food therapy value.In
Doctor thinks, rose is sweet in flavor, slight bitter, warm-natured, enters liver, the spleen channel, can promoting qi circulation and removing obstruction in the collateral and blood and relieving pain.Modern pharmacology research shows
Rose has the function such as anti-oxidant, antitumor, antibacterial, anti-inflammatory, adjusting is immune, protection cardiovascular and cerebrovascular, prevention of arterial atherosis
Energy.
Currently, fizz is produced using rose in the market, so that containing rose fragrance and with the physical therapy function of rose in wine
The technology of energy does not have been reported that.
Summary of the invention
The object of the present invention is to provide a kind of preparation process of rose fizz, the rose prepared in the method blisters
Wine has the fragrance of rose, and a variety of flavor substances in rose are extracted to fizz, and fizz is made to have the fragrant of rose
Perfume (or spice), meanwhile, the persistence of bubble is preferable.
Above-mentioned technical purpose of the invention has the technical scheme that
A kind of preparation process of rose fizz, comprising the following steps:
S1: using apple juice concentrate as substrate, roseleaf, Mannoproteins, extraction is added；
S2: cooling, inoculation yeast, fermentation；
S3: separation bottle inversion carries out secondary fermentation in bottle；
S4: fermentation ends, storage.
Further, the pol of apple juice concentrate used is 70-71% in step S1.
Further, roseleaf used is dry petal in step S1, and the mass ratio with apple juice concentrate is 1.0-
1.2:100。
Further, extraction temperature is 90-95 DEG C in step S1.
Further, used yeast is grape wine DV10 saccharomyces cerevisiae in step S2.
Further, when reducing 2% according to fermentation volume in step S3, separation bottle inversion is carried out.
Further, in step S4, when alcoholic strength reaches 2.5%voL in fermentation liquid, fermentation ends.
Further, in step S1, when extracting to roseleaf, magnesium stearate is added into mixed material.
Further, in step S1, when extracting to roseleaf, azodicarbonamide is added into mixed material.
The beneficial effects of the present invention are:
1. there are the fragrance of rose, a variety of wind in rose according to rose fizz prepared by technical solution of the present invention
Taste substance is extracted to fizz, so that fizz is had the fragrance of rose, sour and sweet palatability, rose fragrant is significant.Rose obtained rises
It steeps in wine nutrition with higher and food therapy value.
2. the present invention is by the way of secondary fermentation, the persistence of fizz bubble prepared by is preferable, yeast fermentation
The substance classes of generation are abundant.
3. food additives magnesium stearate is added thereto when extracting to roseleaf, magnesium stearate can destroy plant
The suberin layer of the cell wall of object eleocyte so that the aromatic substance in eleocyte be made quickly to flow out, and then can be reduced
Water mentions the time, saves enterprise's production cost.
4. food additives azodicarbonamide is added thereto, azodicarbonamide can be with polyphenol when extracting to rose
Complexing of metal ion in oxidizing ferment reduces the activity of polyphenol oxidase, and then reduces the oxidation of polyphenol substance in rose, alleviates
Fermentation liquid discoloration and nutriment leakage caused by being aoxidized because of polyphenol substance.And polyphenol be plant have it is anti-oxidant, resist
The place of the reason of aging, the content of polyphenol also directly affect the nutritive value of consumable products, inhibit the oxidation of polyphenol can
Protection even extends the effective time of product.
Specific embodiment
Below in conjunction with specific embodiment, technical solution of the present invention is clearly and completely described.Obviously, it is retouched
The embodiment stated is only a part of the embodiments of the present invention, instead of all the embodiments.Based on the embodiment of the present invention, originally
Field those of ordinary skill every other embodiment obtained without making creative work, belongs to the present invention
The range of protection.
A kind of preparation process of rose fizz, each embodiment specific as follows.
Embodiment 1
S1: purchase is diluted from the apple juice concentrate that the pol of Tianjin Ge Rui group is 70%, according to the ratio of juice ratio 1:8
Using the apple juice concentrate after diluting as substrate the rose dry petal that mass ratio is 1.199% is added, then in example dilution thereto
The Mannoproteins that mass ratio is 0.53% is added, extracts 30min under the conditions of 90 DEG C.
S2: being cooled to temperature and reach 25 DEG C or so, grape wine of the inoculation purchase from Hubei Angel Yeast Co., Ltd
DV10 saccharomyces cerevisiae, inoculum concentration 10% control temperature at 25 DEG C, ferment.
S3: with the progress of fermentation, mixed material total volume is constantly reduced, when total volume reduces 2%, by material point
Dress, is poured into bottle, carries out secondary anaerobic fermentation in bottle, and fermentation temperature is 14 DEG C.
S4: fermentation liquid alcoholic strength in periodic detection bottle, when alcoholic strength reaches 2.5%voL, i.e., every 100 milliliters of fermentation liquids
2.5 milliliters of middle spirituosity, fermentation ends are stored in 0 DEG C.
Embodiment 2
S1: purchase is diluted from the apple juice concentrate that the pol of Tianjin Ge Rui group is 71%, according to the ratio of juice ratio 1:8
Example dilution, using dilute after apple juice concentrate as substrate, thereto be added mass ratio be 1.0% rose dry petal, then plus
Enter the Mannoproteins that mass ratio is 0.6%, extracts 20min under the conditions of 93 DEG C.
S2: it is cooled to temperature and reaches grape wine DV10 wine of the room temperature inoculation purchase from Hubei Angel Yeast Co., Ltd
Brewer yeast, inoculum concentration 10% control temperature at 25 DEG C or so, ferment.
S3: with the progress of fermentation, mixed material total volume is constantly reduced, when total volume reduces 2%, by material point
Dress, is poured into bottle, carries out secondary anaerobic fermentation in bottle, and fermentation temperature is 14 DEG C.
S4: fermentation liquid alcoholic strength in periodic detection bottle, when alcoholic strength reaches 2.5%voL, i.e., every 100 milliliters of fermentation liquids
2.5 milliliters of middle spirituosity, fermentation ends are stored in 0 DEG C.
Embodiment 3
S1: purchase is diluted from the apple juice concentrate that the pol of Tianjin Ge Rui group is 71%, according to the ratio of juice ratio 1:8
Example dilution, using dilute after apple juice concentrate as substrate, thereto be added mass ratio be 1.2% rose dry petal, then plus
Enter the Mannoproteins that mass ratio is 0.52%, meanwhile, the magnesium stearate that mass ratio is 0.3% is added, is mixed evenly, in
20min is extracted under the conditions of 95 DEG C.
S2: it is cooled to temperature and reaches room temperature, grape wine DV10 of the inoculation purchase from Hubei Angel Yeast Co., Ltd
Saccharomyces cerevisiae, inoculum concentration 10% control temperature at 25 DEG C, ferment.
S3: with the progress of fermentation, mixed material total volume is constantly reduced, when total volume reduces 2%, by material point
Dress, is poured into bottle, carries out secondary anaerobic fermentation in bottle, and fermentation temperature is 14 DEG C.
S4: fermentation liquid alcoholic strength in periodic detection bottle, when alcoholic strength reaches 2.5%voL, i.e., every 100 milliliters of fermentation liquids
2.5 milliliters of middle spirituosity, fermentation ends are stored in 0 DEG C.
Embodiment 4
S1: purchase is diluted from the apple juice concentrate that the pol of Tianjin Ge Rui group is 70%, according to the ratio of juice ratio 1:8
Using the apple juice concentrate after diluting as substrate the rose dry petal that mass ratio is 1.199% is added, then in example dilution thereto
The Mannoproteins that mass ratio is 0.6% is added, meanwhile, the azodicarbonamide that mass ratio is 0.1% is added thereto, mixing is stirred
It mixes uniformly, extracts 30min under the conditions of 90 DEG C.
S2: it is cooled to temperature and reaches room temperature, grape wine DV10 of the inoculation purchase from Hubei Angel Yeast Co., Ltd
Saccharomyces cerevisiae, inoculum concentration 8% control temperature at 25 DEG C, ferment.
S3: with the progress of fermentation, mixed material total volume is constantly reduced, when total volume reduces 2%, by material point
Dress, is poured into bottle, carries out secondary anaerobic fermentation in bottle, and fermentation temperature is 14 DEG C.
S4: fermentation liquid alcoholic strength in periodic detection bottle, when alcoholic strength reaches 2.5%voL, i.e., every 100 milliliters of fermentation liquids
2.5 milliliters of middle spirituosity, fermentation ends are stored in 0 DEG C.
Embodiment 5
S1: purchase is diluted from the apple juice concentrate that the pol of Tianjin Ge Rui group is 70%, according to the ratio of juice ratio 1:8
Using the apple juice concentrate after diluting as substrate the rose dry petal that mass ratio is 1.199% is added, then in example dilution thereto
The Mannoproteins that mass ratio is 0.6% is added, meanwhile, azodicarbonamide and the matter that mass ratio is 0.1% are added thereto
Amount is mixed evenly than the magnesium stearate for being 0.3%, extracts 25min under the conditions of 90 DEG C.
S2: it is cooled to temperature and reaches room temperature, grape wine DV10 of the inoculation purchase from Hubei Angel Yeast Co., Ltd
Saccharomyces cerevisiae, inoculum concentration 10% control temperature at 25 DEG C, ferment.
S3: with the progress of fermentation, mixed material total volume is constantly reduced, when total volume reduces 2%, by material point
Dress, is poured into bottle, carries out secondary anaerobic fermentation in bottle, and fermentation temperature is 14 DEG C.
S4: fermentation liquid alcoholic strength in periodic detection bottle, when alcoholic strength reaches 2.5%voL, i.e., every 100 milliliters of fermentation liquids
2.5 milliliters of middle spirituosity, fermentation ends are stored in 0 DEG C.
Detection method
Rose fizz obtained by each embodiment fermentation ends is subjected to following performance detection.
Total reducing sugar: it is detected according to GB/T 5009.7；
Alcoholic strength: it is calculated according to density bottle method；
PH: it is detected according to GB/T 12456-2008；
Polyphenol content: it is detected according to GB/T 21733-2008.
By above-mentioned experimental result it is found that the rose fizz of technical solution according to the invention preparation has the fragrant of rose
Perfume (or spice), a variety of flavor substances in rose are extracted to fizz, and fizz is made to have the fragrance of rose, meanwhile, bubble is held
Long property is preferable.Also, embodiment 1 is compared with Example 2, and embodiment 2 shortens to the extraction time of rose, detection, fermentation liquid
In using polyphenol as the aromatic substance content of representative compared with Example 1, reduced, illustrate the direct shadow of the length of extraction time
Ring extracting effect.But embodiment 2 is compared with Example 3, and in embodiment 3, in extraction, food additives are added thereto
Magnesium stearate, extraction time is same as Example 2, but polyphenol content is obviously improved, and illustrates that magnesium stearate can promote to soak
Propose effect.Compared with Example 4, food additives azo is added when extracting to rose in embodiment 4 to embodiment 1 thereto
Formamide illustrates that azodicarbonamide is able to suppress the oxygen of polyphenol the results show that polyphenol content is higher in the fermentation liquid of embodiment 4
Change.
Claims (9)
1. a kind of preparation process of rose fizz, which comprises the following steps:
S1: using apple juice concentrate as substrate, roseleaf, Mannoproteins, extraction is added；
S2: cooling, inoculation yeast, fermentation；
S3: separation bottle inversion carries out secondary fermentation in bottle；
S4: fermentation ends, storage.
2. a kind of preparation process of rose fizz according to claim 1, it is characterised in that: apple used in step S1
The pol of inspissated juice is 70-71%.
3. a kind of preparation process of rose fizz according to claim 1, it is characterised in that: rose used in step S1
Petal is dry petal, and the mass ratio with apple juice concentrate is 1.0-1.2:100.
4. a kind of preparation process of rose fizz according to claim 1, it is characterised in that: extraction temperature in step S1
It is 90-95 DEG C.
5. a kind of preparation process of rose fizz according to claim 1, it is characterised in that: used yeast in step S2
For grape wine DV10 saccharomyces cerevisiae.
6. a kind of preparation process of rose fizz according to claim 1, it is characterised in that: according to fermentation in step S3
When volume reduces 2%, separation bottle inversion is carried out.
7. a kind of preparation process of rose fizz according to claim 1, it is characterised in that: in step S4, wait ferment
When alcoholic strength reaches 2.5%voL in liquid, fermentation ends.
8. a kind of preparation process of rose fizz according to claim 1, it is characterised in that: in step S1, to rose
When rare petal extracts, magnesium stearate is added into mixed material.
9. a kind of preparation process of rose fizz according to claim 1, it is characterised in that: in step S1, to rose
When rare petal extracts, azodicarbonamide is added into mixed material.
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|---|---|---|---|---|
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2019
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| CN106701432A (en) * | 2017-02-13 | 2017-05-24 | 安聪聪 | Crabapple and grape sparkling wine for promoting intelligence and production technology of crabapple and grape sparkling wine |
| CN107384670A (en) * | 2017-08-17 | 2017-11-24 | 马鹏 | A kind of preparation method of Rose wine and preparation method of rose wine |
| CN107586688A (en) * | 2017-10-24 | 2018-01-16 | 贵州神授酒业有限公司 | A kind of grape wine cool handling process |
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Application publication date: 20190322 |
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