CN113186057A - Production method of paeonia rockii petal wine - Google Patents
Production method of paeonia rockii petal wine Download PDFInfo
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- CN113186057A CN113186057A CN202110560939.3A CN202110560939A CN113186057A CN 113186057 A CN113186057 A CN 113186057A CN 202110560939 A CN202110560939 A CN 202110560939A CN 113186057 A CN113186057 A CN 113186057A
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- wine
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- 241000896531 Paeonia rockii Species 0.000 title claims abstract description 23
- 238000004519 manufacturing process Methods 0.000 title claims abstract description 8
- 238000003756 stirring Methods 0.000 claims abstract description 20
- 238000001914 filtration Methods 0.000 claims abstract description 16
- 239000000796 flavoring agent Substances 0.000 claims abstract description 14
- 238000001035 drying Methods 0.000 claims abstract description 8
- 239000000706 filtrate Substances 0.000 claims abstract description 8
- 239000008223 sterile water Substances 0.000 claims abstract description 8
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Chemical compound O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 8
- 238000000855 fermentation Methods 0.000 claims abstract description 7
- 230000004151 fermentation Effects 0.000 claims abstract description 7
- 238000000034 method Methods 0.000 claims abstract description 6
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 claims abstract description 5
- 229930006000 Sucrose Natural products 0.000 claims abstract description 5
- 240000004808 Saccharomyces cerevisiae Species 0.000 claims abstract description 4
- 235000014680 Saccharomyces cerevisiae Nutrition 0.000 claims abstract description 4
- 238000011049 filling Methods 0.000 claims abstract description 4
- 230000001376 precipitating effect Effects 0.000 claims abstract description 4
- 235000019634 flavors Nutrition 0.000 abstract description 6
- 239000003205 fragrance Substances 0.000 abstract description 4
- 241000736199 Paeonia Species 0.000 description 4
- 235000006484 Paeonia officinalis Nutrition 0.000 description 3
- 238000002791 soaking Methods 0.000 description 3
- 238000012986 modification Methods 0.000 description 2
- 230000004048 modification Effects 0.000 description 2
- 239000000047 product Substances 0.000 description 2
- 240000005001 Paeonia suffruticosa Species 0.000 description 1
- 235000003889 Paeonia suffruticosa Nutrition 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 239000002994 raw material Substances 0.000 description 1
- 241000894007 species Species 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
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
-
- 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
-
- 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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- Chemical & Material Sciences (AREA)
- Organic Chemistry (AREA)
- Health & Medical Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Genetics & Genomics (AREA)
- Bioinformatics & Cheminformatics (AREA)
- General Engineering & Computer Science (AREA)
- General Health & Medical Sciences (AREA)
- Biochemistry (AREA)
- Engineering & Computer Science (AREA)
- Wood Science & Technology (AREA)
- Zoology (AREA)
- Botany (AREA)
- Nutrition Science (AREA)
- Alcoholic Beverages (AREA)
- Seasonings (AREA)
Abstract
The invention provides a production method of paeonia rockii petal wine, which comprises the following process steps: 1) cutting 30 parts of fresh paeonia rockii petals into pieces about 1 cm, adding 40 parts of white sugar, stirring uniformly, standing for 6-8 hours, adding 500 parts of sterile water and 1 part of Angel yellow wine yeast, stirring uniformly, standing for fermentation for 3-4 days, and filtering; 2) drying the filter residue obtained in the step 1), adding 60 parts of 53-degree fen-flavor liquor and 60 parts of sterile water, uniformly stirring, standing for 2-3 days, and filtering; 3) drying the filter residue obtained in the step 2), adding 60 parts of 53-degree fen-flavor liquor, uniformly stirring, standing for 2-3 days, and filtering; 4) adding the filtrate obtained in the step 2) and the step 3) into the filtrate obtained in the step 1), uniformly stirring, standing and precipitating for 4-5 days, filtering, and filling to obtain the paeonia rockii petal wine. The wine has bright color, rich and elegant fragrance and unique flavor.
Description
Technical Field
The invention relates to a production method of paeonia rockii petal wine, and belongs to the field of deep processing of agricultural products.
Background
Paeonia suffruticosa Andr. var. papaveracea, also known as Gansu peony and northwest peony, is the second largest species group next to the original peony species group because of the obvious color spot on the petal base. The paeonia rockii has thicker petals, stronger fragrance than other groups of peonies, and good reputation of "Tianxiang". The paeonia rockii petal wine with special flavor is brewed, so that the traditional famous-tree paeonia rockii petal wine increases the additional value, forms an industrial chain and drives the local economic development in summer.
Disclosure of Invention
The invention aims to provide a production method of paeonia rockii petal wine, which is characterized in that paeonia rockii petals and white sugar are used as raw materials, and a process combining fermentation and soaking is adopted to produce the paeonia rockii petal wine with special flavor.
The invention is realized in such a way that the production method of the paeonia rockii petal wine comprises the following process steps in parts by weight:
3) cutting 30 parts of fresh paeonia rockii petals into pieces about 1 cm, adding 40 parts of white sugar, stirring uniformly, standing for 6-8 hours, adding 500 parts of sterile water and 1 part of Angel yellow wine yeast, stirring uniformly, standing for fermentation for 3-4 days, and filtering;
4) drying the filter residue obtained in the step 1), adding 60 parts of 53-degree fen-flavor liquor and 60 parts of sterile water, uniformly stirring, standing for 2-3 days, and filtering;
3) drying the filter residue obtained in the step 2), adding 60 parts of 53-degree fen-flavor liquor, uniformly stirring, standing for 2-3 days, and filtering;
4) adding the filtrate obtained in the step 2) and the step 3) into the filtrate obtained in the step 1), uniformly stirring, standing and precipitating for 4-5 days, filtering, and filling to obtain the paeonia rockii petal wine which is bright in color, rich in fragrance and elegant.
The method has the beneficial effects that as the low-sugar fermentation, the low-alcohol wine soaking and the high-alcohol wine soaking are combined, the finished product of the paeonia rockii petal wine not only has special flavor generated by fermentation, but also maximally dissolves water-soluble and alcohol-soluble flavor substances in the paeonia rockii petals into the wine, so that the flavor is more unique.
Detailed Description
The invention relates to a production method of paeonia rockii petal wine, which comprises the following process steps:
1) cutting 300 g of fresh paeonia rockii petals into pieces about 1 cm, adding 400 g of white sugar, uniformly stirring, standing for 6-8 hours, adding 5000 ml of sterile water and 10 g of Angel yellow wine yeast, uniformly stirring, standing for fermentation for 3-4 days, and filtering;
2) drying the filter residue obtained in the step 1), adding 600 ml of 53-degree fen-flavor liquor and 600 ml of sterile water, uniformly stirring, standing for 2-3 days, and filtering;
3) drying the filter residue obtained in the step 2), adding 600 ml of 53-degree fen-flavor liquor, uniformly stirring, standing for 2-3 days, and filtering;
4) adding the filtrate obtained in the step 2) and the step 3) into the filtrate obtained in the step 1), uniformly stirring, standing and precipitating for 4-5 days, filtering, and filling to obtain the paeonia rockii petal wine which is bright in color, rich in fragrance and elegant.
The above description is only a preferred embodiment of the present invention and is not intended to limit the present invention, and various modifications and changes may be made by those skilled in the art. Any modification, equivalent replacement, or improvement made within the spirit and principle of the present invention should be included in the protection scope of the present invention.
Claims (1)
1. The production method of the paeonia rockii petal wine is characterized by comprising the following process steps of:
1) cutting 30 parts of fresh paeonia rockii petals into pieces about 1 cm, adding 40 parts of white sugar, stirring uniformly, standing for 6-8 hours, adding 500 parts of sterile water and 1 part of Angel yellow wine yeast, stirring uniformly, standing for fermentation for 3-4 days, and filtering;
2) drying the filter residue obtained in the step 1), adding 60 parts of 53-degree fen-flavor liquor and 60 parts of sterile water, uniformly stirring, standing for 2-3 days, and filtering;
3) drying the filter residue obtained in the step 2), adding 60 parts of 53-degree fen-flavor liquor, uniformly stirring, standing for 2-3 days, and filtering;
4) adding the filtrate obtained in the step 2) and the step 3) into the filtrate obtained in the step 1), uniformly stirring, standing and precipitating for 4-5 days, filtering, and filling to obtain the paeonia rockii petal wine.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202110560939.3A CN113186057A (en) | 2021-05-20 | 2021-05-20 | Production method of paeonia rockii petal wine |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202110560939.3A CN113186057A (en) | 2021-05-20 | 2021-05-20 | Production method of paeonia rockii petal wine |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN113186057A true CN113186057A (en) | 2021-07-30 |
Family
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Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN202110560939.3A Pending CN113186057A (en) | 2021-05-20 | 2021-05-20 | Production method of paeonia rockii petal wine |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN113186057A (en) |
Citations (9)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1196952A (en) * | 1998-05-15 | 1998-10-28 | 王多让 | Saussurea involucrata and safflower wine and its prepn. method |
| CN1597908A (en) * | 2004-07-26 | 2005-03-23 | 倪正权 | Technology for brewing loquat wine |
| CN103756855A (en) * | 2014-02-13 | 2014-04-30 | 哈尔滨伟平科技开发有限公司 | Preparation method of health lentinula edodes wine |
| CN103981074A (en) * | 2014-05-16 | 2014-08-13 | 临洮县边城酒业有限责任公司 | Technology for producing paeonia rockii wine |
| CN105996030A (en) * | 2016-05-19 | 2016-10-12 | 河南洛阳红牡丹产业研发有限公司 | Method for preparing peony powder |
| CN106929364A (en) * | 2017-04-28 | 2017-07-07 | 冯健 | A kind of preparation technology of rose flower wine |
| CN107794189A (en) * | 2017-11-24 | 2018-03-13 | 湖北工业大学 | A kind of the Kunlun blood chrysanthemum is good for wine and its brewing method |
| CN108034547A (en) * | 2018-01-10 | 2018-05-15 | 湖南武陵酒有限公司 | A kind of bitter buckwheat paste flavor wine and preparation method thereof |
| CN111471554A (en) * | 2020-03-25 | 2020-07-31 | 黄兴亮 | Peony flower solution and preparation method of peony za wine |
-
2021
- 2021-05-20 CN CN202110560939.3A patent/CN113186057A/en active Pending
Patent Citations (9)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1196952A (en) * | 1998-05-15 | 1998-10-28 | 王多让 | Saussurea involucrata and safflower wine and its prepn. method |
| CN1597908A (en) * | 2004-07-26 | 2005-03-23 | 倪正权 | Technology for brewing loquat wine |
| CN103756855A (en) * | 2014-02-13 | 2014-04-30 | 哈尔滨伟平科技开发有限公司 | Preparation method of health lentinula edodes wine |
| CN103981074A (en) * | 2014-05-16 | 2014-08-13 | 临洮县边城酒业有限责任公司 | Technology for producing paeonia rockii wine |
| CN105996030A (en) * | 2016-05-19 | 2016-10-12 | 河南洛阳红牡丹产业研发有限公司 | Method for preparing peony powder |
| CN106929364A (en) * | 2017-04-28 | 2017-07-07 | 冯健 | A kind of preparation technology of rose flower wine |
| CN107794189A (en) * | 2017-11-24 | 2018-03-13 | 湖北工业大学 | A kind of the Kunlun blood chrysanthemum is good for wine and its brewing method |
| CN108034547A (en) * | 2018-01-10 | 2018-05-15 | 湖南武陵酒有限公司 | A kind of bitter buckwheat paste flavor wine and preparation method thereof |
| CN111471554A (en) * | 2020-03-25 | 2020-07-31 | 黄兴亮 | Peony flower solution and preparation method of peony za wine |
Non-Patent Citations (1)
| Title |
|---|
| 赵贵红 等: "营养型牡丹梨酒的研制", 《酿酒》 * |
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| PB01 | Publication | ||
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| SE01 | Entry into force of request for substantive examination | ||
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| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20210730 |
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| WD01 | Invention patent application deemed withdrawn after publication |