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Roxburgh rose fruit wine and making process thereof

A thorn pear fruit wine and thorn pear technology, applied in the field of thorn pear fruit wine and its brewing technology, can solve the problems of low utilization rate of raw materials, easy to destroy active ingredients, etc., and achieve the effect of stable color, transparent wine body and avoiding loss

Inactive Publication Date: 2015-11-18
刘永
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] The purpose of the present invention is to provide a kind of Rosa roxburghii fruit wine and its brewing process to improve the utilization rate of Rosa roxburghii, and has the function of eliminating food and invigorating the spleen, aiming at the defect that the existing Rosa roxburghii is easy to destroy its active components in the processing process, resulting in low utilization rate of raw materials. , Convergence and diarrhea, clearing heat and relieving summer heat, enhancing physical fitness and other health effects

Method used

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  • Roxburgh rose fruit wine and making process thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0039] ①Clean the mature Rosa roxburghii and chop it into roxburghii granules, put the roxburghies groats into 2.5 times its weight in white wine with an alcohol content of 67% and soak for 10 days, take them out after soaking to make soaking wine and Rosa roxburghii chips granules, and beating roxburghii crumbs, adding sodium ascorbate with a weight of 1.5% in the beating process of roxburghines roxburghii, to obtain roxburghii slurries;

[0040] ②The roxa pear slurry is subjected to compound enzyme treatment; the roxburghii slurry, pectinase, and cellulase (weight ratio: 100:0.6:0.2) are evenly mixed and then enzymatically hydrolyzed at 50°C for 3 hours;

[0041] ③ adding glucose to the roxburghii slurry after the enzyme treatment to adjust the sugar concentration is 27%, adding citric acid to adjust the total acid content is 1.1mg / 100ml, and the mixed solution is obtained;

[0042] ④ Dissolve white sugar and prepare a sugar solution with a concentration of 6%. After boiling...

Embodiment 2

[0048]①Clean the ripe thorn pears and chop them into broken thorn pears, put the broken thorns in 70% white wine with 3 times its weight and soak them for 10 days, take them out after soaking to make soaking wine, broken thorns granules, and beating the roxburghii crumbs, adding 0.5 weight of sodium ascorbate during the beating process of the roxburghines, to obtain roxburghii slurries;

[0049] ②The roxa pear slurry is subjected to compound enzyme treatment; the roxburghii slurry, pectinase, and cellulase (weight ratio: 100:0.8:0.4) are evenly mixed and then enzymatically hydrolyzed at 54°C for 2.5 hours;

[0050] 3. Adding glucose to the roxburghii slurry after the enzyme treatment to adjust the sugar concentration is 25%, adding citric acid to adjust the total acid content is 1.4mg / 100ml, and the mixed solution is obtained;

[0051] ④ Dissolve white sugar and prepare a sugar solution with a concentration of 10%. After boiling, cool to 27°C, add active dry yeast (100:11 by w...

Embodiment 3

[0057] ①Clean the mature Rosa roxburghii and chop into Rosa roxburghii pieces, put the Rosa roxburghii chips into 3.2 times its weight and soak in white wine with an alcohol content of 62% for 10 days, take it out after soaking to make soaking wine, Rosa roxburghii chips granules, and beating roxburghii crumbs, adding 0.9 weight of sodium ascorbate during the beating process of roxburghines roxburghii, to obtain roxburghii slurries;

[0058] ② Treat the roxburghii slurries with complex enzymes; mix the roxburghies sarcophagus slurries, pectinase, and cellulase (100:1:0.5 by weight) evenly, and then carry out enzymatic hydrolysis at 54°C for 2.5 hours;

[0059] 3. Adding glucose to the roxburghii slurry after the enzyme treatment to adjust the sugar concentration is 29%, adding citric acid to adjust the total acid content is 1.5mg / 100ml, and the mixed solution is obtained;

[0060] ④ Dissolve white sugar and prepare a sugar solution with a concentration of 13%. After boiling, c...

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Abstract

The invention discloses roxburgh rose fruit wine and a making process thereof. The roxburgh rose fruit wine is prepared from roxburgh rose through the steps of raw material pretreatment, enzymolysis, blending, yeast activation, fermentation, mixing, ageing, clarification, filtering, filling, sterilization and the like. According to the making process, the roxburgh rose is diced and is put into high-alcohol-concentration white wine to be soaked, so that the loss of nutrient substances is avoided; the soaked roxburgh rose is pulped and is subjected to compound enzyme treatment, so that more nutrient substances can be separated from the roxburgh rose, and the utilization efficiency of the roxburgh rose is improved; by carrying out clarification by virtue of a compound clarifying agent after ageing, the finished roxburgh rose fruit wine has stable color and soft taste, is transparent and further has multiple health efficacies of promoting digestion, tonifying spleen, converging and stopping diarrhea, clearing summer-heat, enhancing physique, and the like.

Description

technical field [0001] The invention relates to a brewing process of health-care wine, in particular to a prickly pear fruit wine and a brewing process thereof. Background technique [0002] Rosa roxburghii, also known as thorn pear, cili, wood pear, sending spring back, etc., is the fruit of the perennial deciduous shrub of Rosaceae. The fruit of roxburghii is also the first-class raw material for processing health food. Thick, sweet and sour, the fruit is rich in sugar, vitamins, carotene, organic acids and various amino acids, more than 10 kinds of trace elements beneficial to the human body, and superoxide dismutase. Especially the vitamin C content is extremely high, which is the highest among current fruits. The content per 100 grams of fresh fruit is 841.58 mg to 3541.13 mg, which is 50 times that of citrus and 10 times that of kiwi. It has the reputation of "the king of vitamin C". At present, thorn pears are mainly eaten fresh, and thorn pear processed products inc...

Claims

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Application Information

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IPC IPC(8): C12G3/04C12G3/02
Inventor 刘永吴昌术夏华
Owner 刘永
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