CN110747094A - Rose wine - Google Patents
Rose wine Download PDFInfo
- Publication number
- CN110747094A CN110747094A CN201911195752.7A CN201911195752A CN110747094A CN 110747094 A CN110747094 A CN 110747094A CN 201911195752 A CN201911195752 A CN 201911195752A CN 110747094 A CN110747094 A CN 110747094A
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- parts
- rose
- wine
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- rose wine
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Classifications
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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
- C12G3/05—Preparation of other alcoholic beverages by mixing, e.g. for preparation of liqueurs with health-improving ingredients, e.g. flavonoids, flavones, polyphenols or polysaccharides
- C12G3/055—Preparation of other alcoholic beverages by mixing, e.g. for preparation of liqueurs with health-improving ingredients, e.g. flavonoids, flavones, polyphenols or polysaccharides extracted from plants
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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
- 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
-
- 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
- C12G3/05—Preparation of other alcoholic beverages by mixing, e.g. for preparation of liqueurs with health-improving ingredients, e.g. flavonoids, flavones, polyphenols or polysaccharides
Abstract
The invention relates to a wine beverage, in particular to a rose wine which comprises the following components in parts by weight: 80-270 parts of rose, 10-20 parts of lily, 10-20 parts of sweet osmanthus, 20-30 parts of honeysuckle, 25-40 parts of congxian flower, 10-30 parts of snow lotus, 18-25 parts of truffle, 10-20 parts of salvia miltiorrhiza, 10-20 parts of medlar, 20-50 parts of angelica, 5-15 parts of white paeony root, 30-50 parts of grape seed and 10000 parts of liquor 4000-; the invention also discloses a preparation method of the rose wine. The rose wine is added with various natural plant ingredients, effective ingredients of the rose to human bodies are not damaged, the effective ingredients can be fully extracted and combined with the wine to be mutually dissolved, and the wine can be easily absorbed by the human bodies, so that the effective effects of the rose wine are exerted to a greater extent, the rose wine has the effects of conditioning endocrine of the human bodies, promoting blood circulation and the like, and is beneficial to body health.
Description
Technical Field
The invention relates to a drink, in particular to rose wine.
Background
The rose is a rosaceous deciduous shrub plant, is warm in nature and sweet in taste, has the effects of soothing liver-qi stagnation, reducing fat and losing weight, enriching blood and nourishing qi, and nourishing face, and can benefit lung and spleen, benefit liver and gallbladder and avoid evil qi as a beverage.
Along with the continuous improvement of living standard, people pay more and more attention to health, natural, nutritional and healthy food is more and more popular, roses contain abundant vitamin C, glucose, xylose, cane sugar, citric acid, malic acid, a small amount of carotene, amino acid, various vitamins and trace elements, citronellol and other fragrant substances, the rose wine is rich in fragrance and pleasant in aroma, and the rose wine product is bright in color and luster.
The traditional production method of the rose wine is mainly prepared by soaking rose flowers in alcohol and blending or distilling the soaked rose flowers, has rough mouthfeel, can be drunk only by mixing colors and fragrances, and cannot meet the requirements of consumers on pure natural and additive-free healthy drinks. In addition, the existing rose wine has short shelf life.
Disclosure of Invention
Aiming at the defects in the prior art, the invention provides the rose wine which is environment-friendly, stable and efficient.
In order to achieve the purpose of the invention, the invention adopts the technical scheme that:
the rose wine comprises the following components in parts by weight: 80-270 parts of rose, 10-20 parts of lily, 10-20 parts of sweet osmanthus, 20-30 parts of honeysuckle, 25-40 parts of congxian flower, 10-30 parts of snow lotus, 18-25 parts of truffle, 10-20 parts of salvia miltiorrhiza, 10-20 parts of medlar, 20-50 parts of angelica, 5-15 parts of white paeony root, 30-50 parts of grape seed and 10000 parts of liquor 4000 plus materials.
Preferably, the degree of the white spirit is 42 degrees, 45 degrees, 50 degrees or 55 degrees.
A preparation method of rose wine comprises the following steps:
(1) cleaning rose, lily, sweet osmanthus, honeysuckle, Kangxianhua and snow lotus flower with clear water for 1 to 2 times, mixing, and then placing in a shade place for airing;
(2) grinding truffle, radix Salviae Miltiorrhizae, fructus Lycii, radix Angelicae sinensis, radix Paeoniae alba, and grape seed respectively, mixing, placing the obtained mixture at-20 deg.C for 24 hr, and taking out;
(3) adding the petal mixture prepared in the step (1) and the mixture prepared in the step (2) into white wine, adding a proper amount of honey, fermenting at 20-30 ℃ for 80-150 days, filtering, canning and sterilizing to obtain a finished product.
Preferably, in the step (3), the ratio of the adding amount of the honey to the adding amount of the white spirit is 1-3: 500.
the invention has the beneficial effects that: the rose wine is added with various natural plant ingredients, does not destroy the effective ingredients of the rose to human bodies, can fully extract the effective ingredients, is combined with the wine and is mutually soluble, and is easier to be absorbed by the human bodies, thereby playing the effective role of the rose wine to a greater extent, having the effects of conditioning the endocrine of the human bodies, promoting the blood circulation and the like, and being beneficial to the health.
Detailed Description
In order to make the content of the present invention more clearly understood, the technical solutions in the embodiments of the present invention will be clearly and completely described below.
The rose wine comprises the following components in parts by weight: 80-270 parts of rose, 10-20 parts of lily, 10-20 parts of sweet osmanthus, 20-30 parts of honeysuckle, 25-40 parts of congxian flower, 10-30 parts of snow lotus, 18-25 parts of truffle, 10-20 parts of salvia miltiorrhiza, 10-20 parts of medlar, 20-50 parts of angelica, 5-15 parts of white paeony root, 30-50 parts of grape seed and 10000 parts of liquor 4000 plus materials.
Preferably, the degree of the white spirit is 42 degrees, 45 degrees, 50 degrees or 55 degrees.
A preparation method of rose wine comprises the following steps:
(1) cleaning rose, lily, sweet osmanthus, honeysuckle, Kangxianhua and snow lotus flower with clear water for 1 to 2 times, mixing, and then placing in a shade place for airing;
(2) grinding truffle, radix Salviae Miltiorrhizae, fructus Lycii, radix Angelicae sinensis, radix Paeoniae alba, and grape seed respectively, mixing, placing the obtained mixture at-20 deg.C for 24 hr, and taking out;
(3) adding the petal mixture prepared in the step (1) and the mixture prepared in the step (2) into white wine, adding a proper amount of honey, fermenting at 20-30 ℃ for 80-150 days, filtering, canning and sterilizing to obtain a finished product.
Preferably, in the step (3), the ratio of the adding amount of the honey to the adding amount of the white spirit is 1-3: 500.
the invention has the beneficial effects that: the rose wine is added with various natural plant ingredients, does not destroy the effective ingredients of the rose to human bodies, can fully extract the effective ingredients, is combined with the wine and is mutually soluble, and is easier to be absorbed by the human bodies, thereby playing the effective role of the rose wine to a greater extent, having the effects of conditioning the endocrine of the human bodies, promoting the blood circulation and the like, and being beneficial to the health.
The first embodiment is as follows:
the rose wine comprises the following components in parts by weight: 120 parts of rose, 12 parts of lily, 12 parts of sweet osmanthus, 22 parts of honeysuckle, 30 parts of Kangxianhua, 25 parts of snow lotus, 19 parts of truffle, 12 parts of salvia miltiorrhiza, 16 parts of medlar, 35 parts of angelica, 10 parts of white paeony root, 35 parts of grape seed and 6500 parts of 55-degree white spirit.
A preparation method of rose wine comprises the following steps:
(1) cleaning rose, lily, sweet osmanthus, honeysuckle, Kangxianhua and snow lotus flower with clear water for 1 to 2 times, mixing, and then placing in a shade place for airing;
(2) grinding truffle, radix Salviae Miltiorrhizae, fructus Lycii, radix Angelicae sinensis, radix Paeoniae alba, and grape seed respectively, mixing, placing the obtained mixture at-20 deg.C for 24 hr, and taking out;
(3) adding the petal mixture prepared in the step (1) and the mixture prepared in the step (2) into the white spirit, adding 1/200 weight of honey, fermenting at 20-30 ℃ for 80-150 days, filtering, canning, and sterilizing to obtain the finished product.
Example two:
the rose wine comprises the following components in parts by weight: 200 parts of rose, 16 parts of lily, 18 parts of sweet osmanthus, 20 parts of honeysuckle, 28 parts of Kangxianhua, 15 parts of snow lotus, 22 parts of truffle, 14 parts of salvia miltiorrhiza, 14 parts of medlar, 36 parts of angelica, 8 parts of white paeony root, 45 parts of grape seed and 9000 parts of 45-degree white spirit.
A preparation method of rose wine comprises the following steps:
(1) cleaning rose, lily, sweet osmanthus, honeysuckle, Kangxianhua and snow lotus flower with clear water for 1 to 2 times, mixing, and then placing in a shade place for airing;
(2) grinding truffle, radix Salviae Miltiorrhizae, fructus Lycii, radix Angelicae sinensis, radix Paeoniae alba, and grape seed respectively, mixing, placing the obtained mixture at-20 deg.C for 24 hr, and taking out;
(3) adding the petal mixture prepared in the step (1) and the mixture prepared in the step (2) into the white spirit, adding 1/300 weight of honey, fermenting at 20-30 ℃ for 80-150 days, filtering, canning, and sterilizing to obtain the finished product.
The above description is only for the purpose of illustrating the preferred embodiments of the present invention and is not to be construed as limiting the present invention, and any modifications, equivalents and improvements made within the spirit and principle of the present invention should be included in the scope of the present invention.
Claims (4)
1. The rose wine is characterized by comprising the following components in parts by weight: 80-270 parts of rose, 10-20 parts of lily, 10-20 parts of sweet osmanthus, 20-30 parts of honeysuckle, 25-40 parts of congxian flower, 10-30 parts of snow lotus, 18-25 parts of truffle, 10-20 parts of salvia miltiorrhiza, 10-20 parts of medlar, 20-50 parts of angelica, 5-15 parts of white paeony root, 30-50 parts of grape seed and 10000 parts of liquor 4000 plus materials.
2. The rose wine of claim 1, wherein: the degree of the white spirit is 42 degrees, 45 degrees, 50 degrees or 55 degrees.
3. The method of claim 1, wherein the method comprises the steps of: the method comprises the following steps:
(1) cleaning rose, lily, sweet osmanthus, honeysuckle, Kangxianhua and snow lotus flower with clear water for 1 to 2 times, mixing, and then placing in a shade place for airing;
(2) grinding truffle, radix Salviae Miltiorrhizae, fructus Lycii, radix Angelicae sinensis, radix Paeoniae alba, and grape seed respectively, mixing, placing the obtained mixture at-20 deg.C for 24 hr, and taking out;
(3) adding the petal mixture prepared in the step (1) and the mixture prepared in the step (2) into white wine, adding a proper amount of honey, fermenting at 20-30 ℃ for 80-150 days, filtering, canning and sterilizing to obtain a finished product.
4. The method of claim 3, wherein the method comprises the steps of: in the step (3), the ratio of the addition of the honey to the addition of the white spirit is 1-3: 500.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201911195752.7A CN110747094A (en) | 2019-11-28 | 2019-11-28 | Rose wine |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201911195752.7A CN110747094A (en) | 2019-11-28 | 2019-11-28 | Rose wine |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN110747094A true CN110747094A (en) | 2020-02-04 |
Family
ID=69284988
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201911195752.7A Pending CN110747094A (en) | 2019-11-28 | 2019-11-28 | Rose wine |
Country Status (1)
| Country | Link |
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| CN (1) | CN110747094A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109022217A (en) * | 2018-08-21 | 2018-12-18 | 戚成轴 | A kind of formula of dinner party with singsong girls in attendance and preparation method thereof |
-
2019
- 2019-11-28 CN CN201911195752.7A patent/CN110747094A/en active Pending
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109022217A (en) * | 2018-08-21 | 2018-12-18 | 戚成轴 | A kind of formula of dinner party with singsong girls in attendance and preparation method thereof |
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Application publication date: 20200204 |
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| WD01 | Invention patent application deemed withdrawn after publication |