CN109652278A - A kind of rose Preparation method of tartary buckwheat wine - Google Patents
A kind of rose Preparation method of tartary buckwheat wine Download PDFInfo
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- CN109652278A CN109652278A CN201910026825.3A CN201910026825A CN109652278A CN 109652278 A CN109652278 A CN 109652278A CN 201910026825 A CN201910026825 A CN 201910026825A CN 109652278 A CN109652278 A CN 109652278A
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- rose
- buckwheat wine
- bitter buckwheat
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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
-
- A—HUMAN NECESSITIES
- A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
- 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)
- A61K36/35—Caprifoliaceae (Honeysuckle family)
- A61K36/355—Lonicera (honeysuckle)
-
- A—HUMAN NECESSITIES
- A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
- 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)
- A61K36/48—Fabaceae or Leguminosae (Pea or Legume family); Caesalpiniaceae; Mimosaceae; Papilionaceae
-
- A—HUMAN NECESSITIES
- A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
- 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)
- A61K36/48—Fabaceae or Leguminosae (Pea or Legume family); Caesalpiniaceae; Mimosaceae; Papilionaceae
- A61K36/484—Glycyrrhiza (licorice)
-
- A—HUMAN NECESSITIES
- A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
- 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)
- A61K36/70—Polygonaceae (Buckwheat family), e.g. spineflower or dock
-
- A—HUMAN NECESSITIES
- A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
- 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
- A61K36/732—Chaenomeles, e.g. flowering quince
-
- A—HUMAN NECESSITIES
- A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
- 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)
-
- A—HUMAN NECESSITIES
- A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
- 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)
- A61K36/81—Solanaceae (Potato family), e.g. tobacco, nightshade, tomato, belladonna, capsicum or jimsonweed
- A61K36/815—Lycium (desert-thorn)
-
- A—HUMAN NECESSITIES
- A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
- A61P—SPECIFIC THERAPEUTIC ACTIVITY OF CHEMICAL COMPOUNDS OR MEDICINAL PREPARATIONS
- A61P1/00—Drugs for disorders of the alimentary tract or the digestive system
- A61P1/14—Prodigestives, e.g. acids, enzymes, appetite stimulants, antidyspeptics, tonics, antiflatulents
Abstract
The invention discloses a kind of rose Preparation method of tartary buckwheat wine, comprising the following steps: S1 takes roseleaf, and freezes 7-24h at -40 DEG C~-24 DEG C；S2 takes bitter buckwheat wine, and bitter buckwheat wine is divided into first portion of bitter buckwheat wine and second portion of bitter buckwheat wine；S3 adds roseleaf into first portion of bitter buckwheat wine；S4, by S3 first portion of bitter buckwheat wine and roseleaf be warming up to 25-27 DEG C, extract 7.5-8.5h, obtain leaching liquor；S5 filters out roseleaf, obtains rose extracting solution；S6 takes roseleaf, distills to fresh roseleaf, and distillation obtains rose distillate；S7 adds auxiliary material into second portion of bitter buckwheat wine, and 36-40h is extracted in thermostat water bath, obtains mixed extract；S8 mixes rose extracting solution, rose distillate and mixed extract；S9 is filtered S8 using 0.2um filter membrane micropore, obtains rose bitter buckwheat wine.Drinking quality can be improved in a kind of rose Preparation method of tartary buckwheat wine provided by the invention.
Description
Technical field
The present invention relates to technique for making wine field, in particular to a kind of rose Preparation method of tartary buckwheat wine.
Background technique
Rosaceae defoliation bush plant, rose system, flower aubergine, fragrant odour.Since rose is with cold-resistant, heatproof
Attribute, and bud perfume (or spice) is tender, moist, early in Sui-Tang bines, just by the favor of imperial palace high official.Moreover, medicinal roseleaf
In anthocyanidin, flavones, polyphenol, polysaccharide and volatile oil rich in etc. there is bioactivity and skin maintenance and cosmetic benefits functional component, have
The effect of regulating the flow of vital energy and dispeling melancholy and blood scattered silt, swelling and pain relieving, beautifying face and moistering lotion, the clear hot summer weather of energy solve polydipsia, be amusing beneficial stomach and hemostasis receipts
It holds back.It is usually used in chest side of body epigastric distending pain, premenstrual swollen breasts, the damage diseases such as stasis blocking pain and indigestion, irregular menstruation.
Currently, being all easy to appear alcohol smell in finished wine during actual production cider and covering rose fragrance
Problem, drinking quality are low.
Summary of the invention
The object of the present invention is to provide a kind of rose Preparation method of tartary buckwheat wine, it is intended to solve the problems, such as that drinking quality is low.
Above-mentioned technical purpose of the invention has the technical scheme that a kind of system of rose bitter buckwheat wine
Preparation Method, comprising the following steps:
S1 takes fresh roseleaf, and freezes 7-24h at -40 DEG C~-24 DEG C；
S2 takes bitter buckwheat wine, and wherein the alcoholic strength of bitter buckwheat wine is 55%-60% (V/V), and bitter buckwheat wine is divided into first part of hardship
Buckwheat wine and second portion of bitter buckwheat wine；
S3 adds the roseleaf in S1 into first portion of bitter buckwheat wine, wherein the matter of roseleaf and first portion of bitter buckwheat wine
Amount is than being 10-20%；
S4, with the speed of 1 DEG C/5min by S3 first portion of bitter buckwheat wine and roseleaf be warming up to 25-27 DEG C, keep
25-27 DEG C of extraction 7.5-8.5h, obtains leaching liquor, so that the content of anthocyanidin is 2-3.2mg/ml in leaching liquor；
S5 filters out roseleaf, obtains rose extracting solution；
S6 takes fresh roseleaf, is distilled using distilled water to fresh roseleaf, in parts by mass, distilled water
Quality be 410-450 part, the quality of roseleaf is 50-80 parts, distills and obtains rose distillate；
S7 adds auxiliary material into second portion of bitter buckwheat wine, and extracts 36-40h in 25 DEG C of thermostat water bath, is mixed
Close extracting solution；
S8 mixes the rose extracting solution in S5, the rose distillate in S6 and the mixed extract in S7,
Wherein in parts by mass, the quality of rose extracting solution is 72-78 parts, and the quality of rose distillate is 2-4 parts, mixed extract
Quality be 18-23 parts；
S9 is filtered S8 using 0.2um filter membrane micropore, obtains rose bitter buckwheat wine.
The further setting of the present invention are as follows: the bitter buckwheat wine that the bitter buckwheat wine in the S2 is ageing 3-5.
The further setting of the present invention are as follows: after roseleaf being filtered out in the S5, rock sugar is added into filter liquor,
Middle rock sugar and the mass ratio of filter liquor are 5%-7%.
The further setting of the present invention are as follows: the quality for using distilled water in the S6 every time is 500g, the matter of roseleaf
Amount is 70g, and the distillation in S6 includes that distillation for the first time and second distill, and obtains distillate after the completion of distillation for the first time, then
Second is carried out to distillate to distill.
The further setting of the present invention are as follows: the liquid delivery time of the first time distillation is 42-50min, collects distillation
The volume of liquid is 150-175ml；Second of distillating liquid delivery time is 26-32min, and the volume for obtaining rose distillate is
80-96ml。
The further setting of the present invention are as follows: the auxiliary material in the S7 includes acid Chinese quince, honeysuckle, Radix Glycyrrhizae, fructus lycii, hardship
Buckwheat seed and sweet potato honey.
The further setting of the present invention are as follows: in parts by mass, including 82-88 parts of bitter buckwheat wine, the acid Chinese quince, gold and silver
Flower, Radix Glycyrrhizae, fructus lycii, bitter buckwheat seed and sweet potato honey quality are as follows:
The further setting of the present invention are as follows: in parts by mass, including 86 parts of bitter buckwheat wine, the acid Chinese quince, honeysuckle,
Radix Glycyrrhizae, fructus lycii, bitter buckwheat seed and sweet potato honey quality are as follows:
The further setting of the present invention are as follows: in parts by mass, the quality of rose extracting solution is 76.5 parts in the S5, rose
The quality of rare distillate is 3.5 parts, and the quality of mixed extract is 20 parts.
The further setting of the present invention are as follows: rose extracting solution, rose distillate and mixed extract have mixed in the S8
Mixed liquor is obtained after, pectase is added into mixed liquor, and in parts by mass, the quality of pectase accounts for the ratio of mixed liquor quality
For 0.1-0.4%.
Compared with prior art, the invention has the following advantages: fresh roseleaf is being freezed, i.e. ,-
After freezing 7-24h under conditions of 40 DEG C~-24 DEG C, so that the hydrogenesis in roseleaf, and volume after hydrogenesis
Increase, so that the cell wall of roseleaf is burst；The roseleaf of freezing is put into first portion of bitter buckwheat wine subsequent
Afterwards, first portion of bitter buckwheat wine gradually heats up to the roseleaf of freezing, and the roseleaf of freezing is slowly thawed,
During this defrosting, the ingredients such as anthocyanidin in roseleaf are discharged into the first bitter buckwheat wine, are made after filtration in this way
It obtains and has a certain amount of anthocyanidin in rose extracting solution；When being distilled to fresh roseleaf by distilled water, it can incite somebody to action
Fragrance in fresh roseleaf distillates, i.e., rose fragrance is had in rose distillate；When making mixed extract, pass through
Second portion of bitter buckwheat wine carries out constant temperature extraction to auxiliary material acid Chinese quince, honeysuckle, Radix Glycyrrhizae, fructus lycii, bitter buckwheat seed and sweet potato honey, to increase
The health-care effect of product is added；Therefore the rose obtained after mixing rose extracting solution, rose distillate and mixed extract
After bitter buckwheat wine not only has rose color and rose fragrance, while bitter buckwheat wine is by extracting bitter buckwheat seed, Radix Glycyrrhizae and sweet potato honey, also
Astringent taste, bitter taste can be weakened, while improving health-care effect, the flavor of rose bitter buckwheat wine is increased and drinks comfort level.Wherein
Radix Glycyrrhizae has anti-inflammatory, antianaphylactic effect, can protect throat and tunica mucosa tracheae, reduces stimulation of the alcohol to esophagus, throat, mentions
High rose bitter buckwheat wine drinks comfort, and fructus lycii has the effect of nourishing the liver, nourshing kidney, moistening lung, and pawpaw can be relaxed with suppressing the hyperactive liver and easing the stomach
Grain, muscles and bones living, blood pressure lowering can not only reduce damage of the alcohol to liver, but also can be to stomach, kidney and blood vessel etc. all
Play the effect of health care.
Specific embodiment
It is further detailed to a kind of rose Preparation method of tartary buckwheat wine work proposed by the present invention below in conjunction with specific embodiment
Explanation.According to following explanation and claims, advantages and features of the invention will be become apparent from.
Embodiment 1
A kind of rose Preparation method of tartary buckwheat wine, comprising the following steps:
S1 takes fresh roseleaf, and freezes 7h at -24 DEG C；
S2 takes the bitter buckwheat wine of ageing in 3 years, and wherein the alcoholic strength of bitter buckwheat wine is 60% (V/V), and bitter buckwheat wine is divided into first
Part bitter buckwheat wine and second portion of bitter buckwheat wine；
S3 adds the roseleaf in S1 into first portion of bitter buckwheat wine, wherein the matter of roseleaf and first portion of bitter buckwheat wine
Amount is than being 10%；
S4, with the speed of 1 DEG C/5min by S3 first portion of bitter buckwheat wine and roseleaf be warming up to 27 DEG C, kept for 27 DEG C
7.5h is extracted, leaching liquor is obtained, so that the content of anthocyanidin is between 2-3.2mg/ml in leaching liquor at this time；
S5 filters out roseleaf, obtains rose extracting solution；
S6 takes fresh roseleaf, is distilled using distilled water to fresh roseleaf, in parts by mass, is made every time
It is 410g with the quality of distilled water, the quality of roseleaf is 80g, and the liquid delivery time of distillation is 48min, collects distillation
The volume of liquid is 150ml, and distillation obtains rose distillate；
S7 adds auxiliary material into second portion of bitter buckwheat wine, and extracts 40h in 25 DEG C of thermostat water bath, obtains mixing and mentions
Take liquid；
S8 mixes the rose extracting solution in S5, the rose distillate in S6 and the mixed extract in S7,
Wherein in parts by mass, the quality of rose extracting solution is 72 parts, and the quality of rose distillate is 4 parts, the quality of mixed extract
It is 18 parts；
S9 is filtered S8 using 0.2um filter membrane micropore, obtains rose bitter buckwheat wine.
Wherein, in S7 in parts by mass, include the auxiliary material of following mass parts in every 88 parts of bitter buckwheat wine:
Embodiment 2
A kind of rose Preparation method of tartary buckwheat wine, comprising the following steps:
S1 takes fresh roseleaf, and freezes for 24 hours at -40 DEG C；
S2 takes the bitter buckwheat wine of ageing in 5 years, and wherein the alcoholic strength of bitter buckwheat wine is 50% (V/V), and bitter buckwheat wine is divided into first
Part bitter buckwheat wine and second portion of bitter buckwheat wine；
S3 adds the roseleaf in S1 into first portion of bitter buckwheat wine, wherein the matter of roseleaf and first portion of bitter buckwheat wine
Amount is than being 20%；
S4, with the speed of 1 DEG C/5min by S3 first portion of bitter buckwheat wine and roseleaf be warming up to 25 DEG C, kept for 25 DEG C
8.5h is extracted, leaching liquor is obtained, so that the content of anthocyanidin is between 2-3.2mg/ml in leaching liquor at this time；
S5 filters out roseleaf, and rock sugar is added into filter liquor, and wherein rock sugar and the mass ratio of filter liquor are 7%,
Rose extracting solution is obtained after rock sugar dissolution；
S6 takes fresh roseleaf, is distilled using distilled water to fresh roseleaf, in parts by mass, is made every time
It is 450g with the quality of distilled water, the quality of roseleaf is 50g, and the liquid delivery time of distillation is 43min, collects distillation
The volume of liquid is 175ml, and distillation obtains rose distillate；
S7 adds auxiliary material into second portion of bitter buckwheat wine, and extracts 36h in 25 DEG C of thermostat water bath, obtains mixing and mentions
Take liquid；
S8 mixes the rose extracting solution in S5, the rose distillate in S6 and the mixed extract in S7,
Wherein in parts by mass, the quality of rose extracting solution is 78 parts, and the quality of rose distillate is 2 parts, the quality of mixed extract
It is 23 parts；
S9 is filtered S8 using 0.2um filter membrane micropore, obtains rose bitter buckwheat wine.
Wherein, in S7 in parts by mass, include the auxiliary material of following mass parts in every 88 parts of bitter buckwheat wine:
Embodiment 3
A kind of rose Preparation method of tartary buckwheat wine, comprising the following steps:
S1 takes fresh roseleaf, and freezes 15h at -30 DEG C；
S2 takes the bitter buckwheat wine of ageing in 5 years, and wherein the alcoholic strength of bitter buckwheat wine is 55% (V/V), and bitter buckwheat wine is divided into first
Part bitter buckwheat wine and second portion of bitter buckwheat wine；
S3 adds the roseleaf in S1 into first portion of bitter buckwheat wine, wherein the matter of roseleaf and first portion of bitter buckwheat wine
Amount is than being 15%；
S4, with the speed of 1 DEG C/5min by S3 first portion of bitter buckwheat wine and roseleaf be warming up to 26 DEG C, kept for 26 DEG C
8h is extracted, leaching liquor is obtained, so that the content of anthocyanidin is between 2-3.2mg/ml in leaching liquor at this time；
S5 filters out roseleaf, and rock sugar is added into filter liquor, and wherein rock sugar and the mass ratio of filter liquor are 5%,
Rose extracting solution is obtained after rock sugar dissolution；
S6 takes fresh roseleaf, is distilled using distilled water to fresh roseleaf, in parts by mass, is made every time
It is 420g with the quality of distilled water, the quality of roseleaf is 60g, wherein distillation includes that distillation for the first time and second distill,
The liquid delivery time of distillation is 44min for the first time, and the volume for collecting distillate is 160ml, the liquid outflow of second of distillation
Time is 27min, and the volume for obtaining distillate is 96ml, and distillation obtains rose distillate；
S7 adds auxiliary material into second portion of bitter buckwheat wine, and extracts 38h in 25 DEG C of thermostat water bath, obtains mixing and mentions
Take liquid；
S8 mixes the rose extracting solution in S5, the rose distillate in S6 and the mixed extract in S7,
Wherein in parts by mass, the quality of rose extracting solution is 75 parts, and the quality of rose distillate is 3 parts, the quality of mixed extract
It is 20 parts；
S9 is filtered S8 using 0.2um filter membrane micropore, obtains rose bitter buckwheat wine.
Wherein, in S7 in parts by mass, include the auxiliary material of following mass parts in every 88 parts of bitter buckwheat wine:
Embodiment 4
A kind of rose Preparation method of tartary buckwheat wine, comprising the following steps:
S1 takes fresh roseleaf, and freezes 20h at -35 DEG C；
S2 takes the bitter buckwheat wine of ageing in 5 years, and wherein the alcoholic strength of bitter buckwheat wine is 57% (V/V), and bitter buckwheat wine is divided into first
Part bitter buckwheat wine and second portion of bitter buckwheat wine；
S3 adds the roseleaf in S1 into first portion of bitter buckwheat wine, wherein the matter of roseleaf and first portion of bitter buckwheat wine
Amount is than being 12%；
S4, with the speed of 1 DEG C/5min by S3 first portion of bitter buckwheat wine and roseleaf be warming up to 25 DEG C, kept for 25 DEG C
7.5h is extracted, leaching liquor is obtained, so that the content of anthocyanidin is between 2-3.2mg/ml in leaching liquor at this time；
S5 filters out roseleaf, and rock sugar is added into filter liquor, and wherein rock sugar and the mass ratio of filter liquor are 6%,
Rose extracting solution is obtained after rock sugar dissolution；
S6 takes fresh roseleaf, is distilled using distilled water to fresh roseleaf, in parts by mass, is made every time
It is 440g with the quality of distilled water, the quality of roseleaf is 70g, wherein distillation includes that distillation for the first time and second distill,
The liquid delivery time of distillation is 50min for the first time, and the volume for collecting distillate is 160ml, the liquid outflow of second of distillation
Time is 31min, and the volume for obtaining distillate is 90ml, and distillation obtains rose distillate；
S7 adds auxiliary material into second portion of bitter buckwheat wine, and extracts 37h in 25 DEG C of thermostat water bath, obtains mixing and mentions
Take liquid；
S8 mixes the rose extracting solution in S5, the rose distillate in S6 and the mixed extract in S7,
Wherein in parts by mass, the quality of rose extracting solution is 75 parts, and the quality of rose distillate is 4 parts, the quality of mixed extract
It is 19 parts, adds pectase into the mixed mixed liquor of three, wherein the mass ratio of pectase and mixed liquor is 0.1%；
S9 is filtered S8 using 0.2um filter membrane micropore, obtains rose bitter buckwheat wine.
Wherein, in S7 in parts by mass, include the auxiliary material of following mass parts in every 88 parts of bitter buckwheat wine:
Embodiment 5
A kind of rose Preparation method of tartary buckwheat wine, comprising the following steps:
S1 takes fresh roseleaf, and freezes 15h at -30 DEG C；
S2 takes the bitter buckwheat wine of ageing in 4 years, and wherein the alcoholic strength of bitter buckwheat wine is 58% (V/V), and bitter buckwheat wine is divided into first
Part bitter buckwheat wine and second portion of bitter buckwheat wine；
S3 adds the roseleaf in S1 into first portion of bitter buckwheat wine, wherein the matter of roseleaf and first portion of bitter buckwheat wine
Amount is than being 16%；
S4, with the speed of 1 DEG C/5min by S3 first portion of bitter buckwheat wine and roseleaf be warming up to 27 DEG C, kept for 27 DEG C
8h is extracted, leaching liquor is obtained, so that the content of anthocyanidin is between 2-3.2mg/ml in leaching liquor at this time；
S5 filters out roseleaf, and rock sugar is added into filter liquor, and wherein rock sugar and the mass ratio of filter liquor are 7%,
Rose extracting solution is obtained after rock sugar dissolution；
S6 takes fresh roseleaf, is distilled using distilled water to fresh roseleaf, in parts by mass, is made every time
It is 430g with the quality of distilled water, the quality of roseleaf is 70g, wherein distillation includes that distillation for the first time and second distill,
The liquid delivery time of distillation is 47min for the first time, and the volume for collecting distillate is 155ml, the liquid outflow of second of distillation
Time is 29min, and the volume for obtaining distillate is 90ml, and distillation obtains rose distillate；
S7 adds auxiliary material into second portion of bitter buckwheat wine, and extracts 36h in 25 DEG C of thermostat water bath, obtains mixing and mentions
Take liquid；
S8 mixes the rose extracting solution in S5, the rose distillate in S6 and the mixed extract in S7,
Wherein in parts by mass, the quality of rose extracting solution is 76.5 parts, and the quality of rose distillate is 3.5 parts, mixed extract
Quality is 20 parts, adds pectase into the mixed mixed liquor of three, wherein the mass ratio of pectase and mixed liquor is
0.4%；
S9 is filtered S8 using 0.2um filter membrane micropore, obtains rose bitter buckwheat wine.
Wherein, in S7 in parts by mass, include the auxiliary material of following mass parts in every 86 parts of bitter buckwheat wine:
It should be noted that each embodiment in this specification is described in a progressive manner, each embodiment emphasis is said
Bright is the difference from other embodiments, and the same or similar parts in each embodiment may refer to each other.
Foregoing description is only the description to present pre-ferred embodiments, not to any restriction of the scope of the invention, this hair
Any change, the modification that the those of ordinary skill in bright field does according to the disclosure above content, belong to the protection of claims
Range.
Claims (10)
1. a kind of rose Preparation method of tartary buckwheat wine, it is characterised in that: the following steps are included:
S1 takes fresh roseleaf, and freezes 7-24h at -40 DEG C~-24 DEG C；
S2 takes bitter buckwheat wine, wherein the alcoholic strength of bitter buckwheat wine be 55%-60% (V/V), by bitter buckwheat wine be divided into first portion of bitter buckwheat wine and
Second portion of bitter buckwheat wine；
S3 adds the roseleaf in S1 into first portion of bitter buckwheat wine, wherein the mass ratio of roseleaf and first portion of bitter buckwheat wine
For 10-20%；
S4, with the speed of 1 DEG C/5min by S3 first portion of bitter buckwheat wine and roseleaf be warming up to 25-27 DEG C, keep 25-27
DEG C extraction 7.5-8.5h, obtain leaching liquor so that in leaching liquor anthocyanidin content be 2-3.2mg/ml；
S5 filters out roseleaf, obtains rose extracting solution；
S6 takes fresh roseleaf, is distilled using distilled water to fresh roseleaf, in parts by mass, the matter of distilled water
Amount is 410-450 parts, and the quality of roseleaf is 50-80 parts, and distillation obtains rose distillate；
S7 adds auxiliary material into second portion of bitter buckwheat wine, and extracts 36-40h in 25 DEG C of thermostat water bath, obtains mixing and extracts
Liquid；
S8 mixes the rose extracting solution in S5, the rose distillate in S6 and the mixed extract in S7, wherein pressing
Mass parts meter, the quality of rose extracting solution are 72-78 parts, and the quality of rose distillate is 2-4 parts, and the quality of mixed extract is
18-23 parts；
S9 is filtered S8 using 0.2um filter membrane micropore, obtains rose bitter buckwheat wine.
2. a kind of rose Preparation method of tartary buckwheat wine according to claim 1, it is characterised in that: the bitter buckwheat wine in the S2
For the bitter buckwheat wine of ageing 3-5.
3. a kind of rose Preparation method of tartary buckwheat wine according to claim 1 or 2, it is characterised in that: by rose in the S5
After rare petal filters out, rock sugar is added into filter liquor, wherein rock sugar and the mass ratio of filter liquor are 5%-7%.
4. a kind of rose Preparation method of tartary buckwheat wine according to claim 1, it is characterised in that: used every time in the S6
The quality of distilled water is 500g, and the quality of roseleaf is 70g, and the distillation in S6 includes that distillation for the first time and second steam
It evaporates, obtains distillate after the completion of distillation for the first time, then second is carried out to distillate and is distilled.
5. a kind of rose Preparation method of tartary buckwheat wine according to claim 4, it is characterised in that: the first time distillation
The liquid delivery time is 42-50min, and the volume for collecting distillate is 150-175ml；Second of distillating liquid delivery time be
26-32min, the volume for obtaining rose distillate is 80-96ml.
6. a kind of rose Preparation method of tartary buckwheat wine according to claim 1, it is characterised in that: the accessory package in the S7
Acid Chinese quince, honeysuckle, Radix Glycyrrhizae, fructus lycii, bitter buckwheat seed and sweet potato honey are included.
7. a kind of rose Preparation method of tartary buckwheat wine according to claim 6, it is characterised in that: in parts by mass, including
82-88 parts of bitter buckwheat wine, the acid Chinese quince, honeysuckle, Radix Glycyrrhizae, fructus lycii, bitter buckwheat seed and sweet potato honey quality are as follows:
8. a kind of rose Preparation method of tartary buckwheat wine according to claim 7, it is characterised in that: in parts by mass, including
86 parts of bitter buckwheat wine, the acid Chinese quince, honeysuckle, Radix Glycyrrhizae, fructus lycii, bitter buckwheat seed and sweet potato honey quality are as follows:
9. a kind of rose Preparation method of tartary buckwheat wine according to claim 7 or 8, it is characterised in that: in parts by mass, institute
The quality for stating rose extracting solution in S5 is 76.5 parts, and the quality of rose distillate is 3.5 parts, and the quality of mixed extract is 20
Part.
10. a kind of rose Preparation method of tartary buckwheat wine according to claim 9, it is characterised in that: rose mentions in the S8
It takes liquid, rose distillate and mixed extract mixing to obtain mixed liquor after the completion, pectase is added into mixed liquor, by mass parts
Meter, the ratio that the quality of pectase accounts for mixed liquor quality is 0.1-0.4%.
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| CN106929364A (en) * | 2017-04-28 | 2017-07-07 | 冯健 | A kind of preparation technology of rose flower wine |
| CN109022218A (en) * | 2018-09-01 | 2018-12-18 | 乡宁县美聚香凝农产品开发有限公司 | A kind of rose health liquor and preparation method thereof |
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|---|---|---|---|---|
| KR101282023B1 (en) * | 2013-04-30 | 2013-07-04 | 영동군 | Grape sparkling wine color control technique and manufacturing method thereof |
| CN105886298A (en) * | 2016-06-13 | 2016-08-24 | 宣威市禹鼎商贸有限公司 | Making method of fresh rose flower liquor |
| CN106929364A (en) * | 2017-04-28 | 2017-07-07 | 冯健 | A kind of preparation technology of rose flower wine |
| CN109022218A (en) * | 2018-09-01 | 2018-12-18 | 乡宁县美聚香凝农产品开发有限公司 | A kind of rose health liquor and preparation method thereof |
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