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Preparation method of rose flavor liquor

A technology for rose aroma and liquor, applied in the field of liquor development, can solve the problems of unnatural aroma and uncoordinated taste of rose wine, and achieve the effect of elegant aroma, comfortable taste and improved quality

Active Publication Date: 2016-05-11
SHANDONG BANDAOJING +1
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] Most of the existing rose wines are prepared by soaking. The aroma of the rose wines prepared by this method is not natural enough and the taste is not harmonious enough. It needs to be improved.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0030] (1) Koji making: dedust 800g of wheat, add 16g of water, the water temperature is 60°C, moisten the wheat for 3 hours, then crush the wheat into "plum petal" flakes; Volume accounts for 30%. , and then add 200g of rose pollen to obtain a mild rose-scented koji;

[0031] (2) Fermentation: add 9000g of rice and 1000g of roses to the ground vat, then add 2000g of medium-warm koji prepared in step (1) to carry out pure solid-state ground vat fermentation, and the fermentation period is 30 days;

[0032] (3) Distillation: put 980g of 18% (v / v) ethanol and 20g of rose flower extract in the bottom pot, carry out string steaming to the fermented fermented grains, and make the rose-flavored original wine;

[0033] (4) Post-processing: aging the raw wine prepared in step (3) for 1 year, and then blending scientifically to obtain rose-flavored liquor.

[0034] The fragrance component characteristics of the rose-flavored liquor made are as follows (with 18% (v / v) as example):

...

Embodiment 2

[0041] (1) Koji making: dedust 900g of wheat, add 27g of water, the water temperature is 80°C, moisten the wheat for 4 hours, then crush the wheat into "plum petal" flakes; Volume accounts for 40%. , and then add 100g of rose pollen to obtain a mild rose-scented koji;

[0042] (2) Fermentation: Add 9500g of rice and 500g of roses to the ground vat, then add 2600g of medium-warm koji prepared in step (1) to carry out pure solid-state ground vat fermentation, and the fermentation period is 35 days;

[0043] (3) Distillation: put 995g of 60% (v / v) ethanol and 5g of rose extract in the bottom pot, steam the fermented fermented grains in series to obtain rose-flavored original wine;

[0044] (4) post-processing: aging the raw wine prepared in step (3) for 3 years, then scientifically blending to obtain rose-flavored liquor.

[0045] The fragrance component characteristics of the rose-flavored liquor made are as follows (with 18% (v / v) as example):

[0046] (1) Total acid 0.60±0....

Embodiment 3

[0052] (1) Koji making: dedust 850g of wheat, add 21.3g of water, the water temperature is 70°C, wet the wheat for 3.5h, and then crush the wheat into "plum petal" flakes; the crushed fine powder passes through a 20-mesh sieve The amount of holes accounted for 35%. , and then add 150g of rose pollen to obtain a mild rose-scented koji;

[0053] (2) Fermentation: add 9200g of rice and 800g of roses to the ground vat, then add 2500g of medium-warm koji prepared in step (1) to carry out pure solid-state ground vat fermentation, and the fermentation period is 32 days;

[0054] (3) Distillation: put 990g of 58% (v / v) ethanol and 10g of rose flower extract in the bottom pot, and steam the fermented fermented grains in series to obtain rose-flavored original wine;

[0055] (4) post-processing: aging the raw wine prepared in step (3) for 5 years, then blending scientifically to obtain rose-flavored liquor.

[0056] The fragrance component characteristics of the rose-flavored liquor mad...

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Abstract

The invention relates to a preparation method of rose-flavor white spirit, belonging to the technical field of white spirit development. The preparation method comprises the following steps: preparing yeast from rose powder and wheat, fermenting by using rose and rice as raw materials, and carrying out series steaming on the fermented grains by using ethanol and a rose leaching solution, thereby obtaining the rose-flavor white spirit. The method is reasonable in formula and simple and easy to implement. The prepared rose-flavor white spirit has slightly yellow and transparent color, slight flower flavor, high thickness and sweetness and comfortable taste, and is suitable for broad white spirit enterprises to improve and enhance the product quality.

Description

technical field [0001] The invention relates to a method for preparing rose-flavored liquor, which belongs to the technical field of liquor development. Background technique [0002] With the change of people's consumption concept, today's liquor consumption groups pay more attention to the taste innovation of liquor products, and people regard "delicious", "fun" and "novelty" as important basis for purchasing liquor products. In particular, young liquor consumption groups have increasingly strong demands for changes in the traditional taste of liquor, and are pursuing the "fashionable" flavor of liquor. In view of the multi-level, multi-category, and diversity of liquor consumption needs, to meet the ever-changing consumer demand, it is necessary to continuously innovate product personality and characteristics, take the safety, hygiene, and health of liquor as basic needs, and make the aroma elegant and delicate, soft and soft in the mouth Sweetness, mellow and comfortable...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): C12G3/02C12G3/12C12H6/02
CPCC12G3/02C12H6/02
Inventor 张锋国
Owner SHANDONG BANDAOJING
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