CN110358655A - 玫瑰花渣黄酒的制备方法 - Google Patents

玫瑰花渣黄酒的制备方法 Download PDF

Info

Publication number
CN110358655A
CN110358655A CN201910374791.7A CN201910374791A CN110358655A CN 110358655 A CN110358655 A CN 110358655A CN 201910374791 A CN201910374791 A CN 201910374791A CN 110358655 A CN110358655 A CN 110358655A
Authority
CN
China
Prior art keywords
rose
slag
yellow rice
rice wine
wine
Prior art date
Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
Pending
Application number
CN201910374791.7A
Other languages
English (en)
Inventor
肖振华
陈德经
张淑娟
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
Xixiang Tianyu Rose Research Institute
Shaanxi University of Technology
Original Assignee
Xixiang Tianyu Rose Research Institute
Shaanxi University of Technology
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by Xixiang Tianyu Rose Research Institute, Shaanxi University of Technology filed Critical Xixiang Tianyu Rose Research Institute
Priority to CN201910374791.7A priority Critical patent/CN110358655A/zh
Publication of CN110358655A publication Critical patent/CN110358655A/zh
Pending legal-status Critical Current

Links

Classifications

    • 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
    • C12G3/021—Preparation of other alcoholic beverages by fermentation of botanical family Poaceae, e.g. wheat, millet, sorghum, barley, rye, or corn
    • C12G3/022—Preparation of other alcoholic beverages by fermentation of botanical family Poaceae, e.g. wheat, millet, sorghum, barley, rye, or corn of botanical genus Oryza, e.g. rice
    • 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
    • C12G3/024—Preparation of other alcoholic beverages by fermentation of fruits other than botanical genus Vitis
    • 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
    • C12G3/026—Preparation of other alcoholic beverages by fermentation with health-improving ingredients, e.g. flavonoids, flavones, polyphenols or polysaccharides, added before or during the fermentation stage; with flavouring ingredients added before or during the fermentation stage

Landscapes

  • Organic Chemistry (AREA)
  • Chemical & Material Sciences (AREA)
  • Health & Medical Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Biochemistry (AREA)
  • Bioinformatics & Cheminformatics (AREA)
  • General Engineering & Computer Science (AREA)
  • General Health & Medical Sciences (AREA)
  • Genetics & Genomics (AREA)
  • Life Sciences & Earth Sciences (AREA)
  • Wood Science & Technology (AREA)
  • Zoology (AREA)
  • Nutrition Science (AREA)
  • Medicines Containing Plant Substances (AREA)

Abstract

本发明公开了一种玫瑰花渣黄酒的制备方法。其特征在于：以质量分数计，用玫瑰花蒸馏精油后的花渣与水按1∶10提取液，在提取液中按5∶1加入蒸熟糯米，再加2‑3％的桑椹汁，加入3‑5％黄酒曲发酵12‑15d，向发酵缸中通入氢气密封，低温发酵2‑3个月，离心分离后，再回补1‑1.5％的玫瑰精油蒸馏后的玫瑰水，高温瞬时灭菌，无菌灌装，玫瑰花渣黄酒具有玫瑰花的颜色和香味，且无苦味，富含黄酮、多肽、多糖有效成分，具有抗氧化作用。

Description

玫瑰花渣黄酒的制备方法
技术领域
本发明属于食品领域，具体涉及玫瑰花渣黄酒的制备方法。
背景技术
平阴玫瑰花属药食同源原料，主要功能有行气解郁、和血、止痛，可用于肝胃气痛祛风驱寒、活血化瘀、滋阴补肾、改善内分泌失调，调气血、促进血液循环，防皱纹，养颜美容。玫瑰花蒸馏精油后还有0.1-0.2％香味成分，黄酮类、酚类、多糖、氨基酸等留存在花渣中，在发酵玫瑰花渣中的香味及有效成分溶入黄酒中，制备的黄酒具丰富的营养、花香醇正、口味清爽的玫瑰黄酒，还有抗氧化、醒神解除疲劳的作用。
发明内容
本发明的目是公开一种玫瑰花渣黄酒的制备方法，解决了玫瑰花渣发酵酒香味和颜色的问题，开发一种含活性成分、弱碱性玫瑰黄酒。
本发明的技术方案是：玫瑰花蒸馏精油后花渣中加入1∶10水，在70温度下浸提1H过滤，在过滤液中按5∶1加入蒸熟的糯米，加入2-3％的桑椹汁，加入3-5％黄酒曲，在28-30温度下发酵12-15d，然后加入氢气密封，低温发酵2-3个月后，离心分离，在酒中入1-1.5％的玫瑰精油蒸馏水，瞬时高温灭菌，无菌灌装，制备具有含黄酮、多肽、多糖有效成分、酒体呈弱碱性的玫瑰花渣黄酒。
实现上述目的的技术方案：结合以下实施例对本发明作进一步的具体说明。
(1)玫瑰花渣：玫瑰花蒸馏玫瑰精油后的花渣，加入1∶10水，在70温度下浸提1H，过滤液加入发酵缸中。
(2)蒸糯米：糯米浸泡24H后、蒸熟、凉冷。
(3)发酵物：以质量分数计，玫瑰花渣浸提液与蒸熟的糯米按5∶1配比，再加入2-3％的桑椹汁，搅拌均匀。
(4)发酵酒：向发酵物中加入3-5％黄酒曲，在28-30度下，发酵12-15d，再加发液中通入氢气密封，低温发酵2-3月。
(5)过滤酒：抽取发酵上清液，酒渣用离心机分离渣与酒。
(6)补玫瑰水：在过滤酒中，回补1-1.5％的玫瑰精油蒸馏后的玫瑰水。
(7)高温瞬时灭菌：过滤酒通过高温瞬时灭菌，无菌灌装。
(7)玫瑰花渣黄酒：玫瑰花渣黄酒具有玫瑰花颜色和香味，且无苦味。酒中含黄酮0.6-0.9mg/ml，多糖1-2mg/ml、多肽2-3mg/ml等功能成分。
(8)玫瑰黄酒的抗氧化：通过体外DPPH、羟基自由基和超氧阴离子的清除自由基抗氧化测定，玫瑰黄酒抗氧化作用达到80-90％以上。

Claims (2)

1.玫瑰花渣黄酒的制备方法，其特征在于：以质量分数计，用玫瑰花蒸馏精油后的花渣与水按1∶10提取，在提取液中按5∶1加入蒸熟糯米，再加2-3％的桑椹汁，加入3-5％黄酒曲发酵12-15d，向发酵缸中通入氢气密封，低温发酵2-3个月。
2.按照权利要求1所述的玫瑰花渣黄酒的制备方法，其特征在于：发酵酒离心分离后，回补1-1.5％玫瑰花精油蒸馏水，玫瑰花渣黄酒保持了玫瑰花颜色和香味，且无苦味，并呈弱碱性。
CN201910374791.7A 2019-04-27 2019-04-27 玫瑰花渣黄酒的制备方法 Pending CN110358655A (zh)

Priority Applications (1)

Application Number Priority Date Filing Date Title
CN201910374791.7A CN110358655A (zh) 2019-04-27 2019-04-27 玫瑰花渣黄酒的制备方法

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
CN201910374791.7A CN110358655A (zh) 2019-04-27 2019-04-27 玫瑰花渣黄酒的制备方法

Publications (1)

Publication Number Publication Date
CN110358655A true CN110358655A (zh) 2019-10-22

Family

ID=68215212

Family Applications (1)

Application Number Title Priority Date Filing Date
CN201910374791.7A Pending CN110358655A (zh) 2019-04-27 2019-04-27 玫瑰花渣黄酒的制备方法

Country Status (1)

Country Link
CN (1) CN110358655A (zh)

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN111733048A (zh) * 2020-07-13 2020-10-02 山东青州云门酒业(集团)有限公司 一种玫瑰酱香白酒的制作方法

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN111733048A (zh) * 2020-07-13 2020-10-02 山东青州云门酒业(集团)有限公司 一种玫瑰酱香白酒的制作方法

Similar Documents

Publication Publication Date Title
CN101243897B (zh) 一种鲜花食品及其制备方法和用途
CN103540493B (zh) 一种灵芝茶酒的配制方法
CN102391939B (zh) 一种桂花玫瑰酒及其制备方法
CN103232915B (zh) 一种含四叶参的茶米酒及其制备方法
CN102465073B (zh) 无花果保健酒及其制备方法
CN102952655A (zh) 玫瑰葡萄酒及其制备方法
CN105360838A (zh) 一种玫瑰花饮料及其制作方法
CN105368688A (zh) 一种葡萄醋
CN106350354A (zh) 花果香米酒的制备方法
CN105154215A (zh) 紫苏油超临界萃取工艺
CN105255693A (zh) 玫瑰花醋的制备方法
CN101392218B (zh) 用天然蜂蜜和中草药酿制的营养保健酒及其制备方法
CN107890450A (zh) 复合玫瑰精油及其制备工艺
CN110358655A (zh) 玫瑰花渣黄酒的制备方法
CN104382127A (zh) 一种黑蒜蜂蜜醋饮料
CN103815511A (zh) 一种木瓜果醋饮料的制备方法
KR102050663B1 (ko) 맨드라미 추출물을 함유하는 막걸리의 제조방법
CN106497737A (zh) 一种火龙果苹果复合养生果酒及其制备方法
CN103283889B (zh) 一种防治高血压保健茶的制备方法
CN104774720A (zh) 桑葚干红酒无糖酿造酶解工艺
CN105586239A (zh) 金银花果醋及其制作方法
CN103627583A (zh) 一种苦瓜保健酒的酿制方法
CN110878243B (zh) 一种牡丹花葡萄酒
CN105238650A (zh) 一种健脾安神荔枝高粱茶酒及其制备方法
CN112143600A (zh) 一种草本莲花酒及其酿造方法

Legal Events

Date Code Title Description
PB01 Publication
PB01 Publication
WD01 Invention patent application deemed withdrawn after publication
WD01 Invention patent application deemed withdrawn after publication

Application publication date: 20191022