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Rose stock solution for preparing rose wine and preparation method thereof

A technology of rose and raw liquid, which is applied in the field of food processing, can solve the problems of insufficient natural aroma of roses, rich and unnatural, etc., and achieve good market prospects, low equipment requirements, and low cost effects

Active Publication Date: 2017-06-16
LUZHOU PINCHUANG TECH CO LTD +1
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Among the existing rose wines, most of them are based on cellar-aged wine. The top-grade fresh rose petals are soaked in wine tanks for several months, distilled, blended with fructo-oligosaccharides, and prepared through aging, filtration, blending and other processes. , although the taste is comfortable and plump, mellow and refreshing, the natural aroma of roses is not strong enough and natural

Method used

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  • Rose stock solution for preparing rose wine and preparation method thereof
  • Rose stock solution for preparing rose wine and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0051] Raw material processing: remove the calyx from the dried roses and fresh roses, and crush the dried roses after removing the calyxes with a HX-200 traditional Chinese medicine grinder. The crushed particle size of the dried roses is 20 mesh to 40 mesh;

[0052] Extraction: put the calyx-removed rose flowers into the extraction tank according to the weight ratio of rose flowers and white wine at 1:2, add 5000mL of 50% vol base wine; crush the dried rose flowers with the calyx removed according to the weight of dried rose flowers and white wine The ratio is 1:5, put it into the extraction tank, add 5000mL of 50% vol base wine; the soaking time is 30 days, and the extraction temperature is 30°C; stir for 0.5 hours every day, so that the material and liquid are mixed evenly;

[0053] Vacuum distillation treatment: After the rose extract is filtered through gauze and rose slag, it is subjected to vacuum distillation at a temperature of 65°C and a pressure of 0.06-0.08 MPa to ...

Embodiment 2

[0059] Extract the roses obtained through raw material treatment in Example 1. The extraction process is the same as in Example 1. The ratio of solid to liquid is configured as 1:15 by weight ratio of dried rose flowers to white wine, and 1:8 by weight ratio between fresh rose flowers and white wine. The time of soaking and extraction is 20 days, the concentration of the base wine is 60% vol, and the extraction temperature is 20°C; the rose dried flower extract and the rose flower extract are decompressed at a temperature of 65°C and a pressure of 0.06-0.08MPa After distillation, 60% vol rose dried flower mother liquor and 50% vol rose flower mother liquor are obtained.

Embodiment 3

[0061] Extract the roses obtained through raw material treatment in Example 1. The extraction process is the same as that in Example 1. The ratio of solid to liquid is configured such that the weight ratio of rose dried flowers to white wine is 1:10, and the weight ratio of rose flowers to white wine is 1:5. The time of soaking and extraction is 30 days, the concentration of base wine is 55% vol, and the extraction temperature is 25°C; the dried rose flower extract and the rose flower extract are decompressed at a temperature of 60°C and a pressure of 0.06-0.08MPa After distillation, 57% vol rose dried flower mother liquor and 45% vol rose flower mother liquor were obtained; the rose flower mother liquor and rose dried flower mother liquor were mixed according to the weight ratio of 1:3 to obtain rose comprehensive mother liquor with alcohol content of 54% vol. The concentration of the rose comprehensive mother liquor was reduced to obtain a rose liquid with an alcohol content ...

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Abstract

The invention belongs to the technical field of food processing, and particularly relates to rose stoste for blending rose liquor and a making method thereof. The method includes the following steps that a, pretreatment is conducted, calyx of dried roses and fresh roses is removed, and the dried roses without the calyx are smashed for use; b, digestion is conducted, the spare dried roses and spare fresh roses obtained in step a are added into white spirits to be soaked and then filtered, and leach liquor of the dried roses and leach liquor of the fresh roses are obtained; c, reduced pressure distillation is conducted on the leach liquor of the dried roses and the leach liquor of the fresh roses obtained in step b, and mother liquor of the dried roses and mother liquor of the fresh roses are obtained respectively; d, liquid mixing is conducted, the mother liquor of the dried roses and the mother liquor of the fresh roses obtained in step c are mixed evenly, mixed rose mother liquor is obtained and is controlled to be of the required liquor alcohol content, and the rose stoste is obtained. The method provides a new selection for making the rose stoste in the rose liquor.

Description

technical field [0001] The invention belongs to the technical field of food processing, and in particular relates to a rose liquid for preparing rose wine and a preparation method thereof. Background technique [0002] Rose is a perennial evergreen or deciduous shrub of the genus Rosa in the Rosaceae family. The rosebuds are fragrant, tender, moist, warm in nature, sweet and slightly bitter. It has a cultivation history of more than 2,000 years in my country and is mainly produced in Shandong, Gansu, Anhui, Zhejiang, Hebei, Inner Mongolia and other places. [0003] Roses were first recorded in Yao Kecheng's "Food Materia Medica", which said: "Rose main benefits the lungs and spleen, liver and gallbladder, and wards off evil spirits. The fragrance of food is sweet and refreshing." Promote blood circulation, promote blood circulation, invigorate the spleen and reduce fire, regulate qi and regulate menstruation, nourish and beautify the skin.” Roses contain a variety of biolog...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): C12G3/04C12G3/12C12H6/02
CPCC12G3/04C12H6/02
Inventor 杨雪琴沈才洪郑蕾黄张君
Owner LUZHOU PINCHUANG TECH CO LTD
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