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Rose-flavored wine and preparation method thereof

A kind of fragrant wine and wine technology, applied in the field of rose aromatized wine and its preparation

Inactive Publication Date: 2016-04-27
GANSU BINHE FOOD IND GRP
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0012] The technical problem solved by the present invention is to overcome the defects of the existing rose scented wine, and to provide a kind of rose active ingredient with high extraction rate, small loss, short cycle, high efficiency, and rose natural Rosé aromatized wine of color and aroma

Method used

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  • Rose-flavored wine and preparation method thereof
  • Rose-flavored wine and preparation method thereof
  • Rose-flavored wine and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0080] A rose scented wine, mainly prepared from the following raw materials in parts by weight:

[0081] 140 parts of aromatized wine, 30 parts of rose, 13 parts of modified dietary fiber, 13 parts of fructo-oligosaccharide, 7 parts of probiotic powder, 4 parts of lactose;

[0082] Described wine is the wine that the post-fermentation fermentation is completed and the wine legs are removed;

[0083] The wine is dry red wine;

[0084] The wine flavor type is rose flavor type.

[0085] The roses are fresh roses.

[0086] The preparation method of the modified dietary fiber comprises the following steps: uniformly mixing inulin, oat fiber, and wheat fiber in a mass ratio of 6:3:1, adding water five times its mass, and ultrasonically extracting at room temperature at 1200W and 37KHz for 13min , and then under the conditions of electric field intensity 30kV / cm, pulse time 400μs, and pulse frequency 300Hz, conduct high-voltage pulse electric field treatment for 12 minutes; use l...

Embodiment 2

[0102] A rose scented wine, mainly prepared from the following raw materials in parts by weight:

[0103] 130 parts of wine, 20 parts of roses, 10 parts of modified dietary fiber, 10 parts of fructooligosaccharide, 4 parts of probiotic powder, 2 parts of lactose;

[0104] Described wine is the wine that the post-fermentation fermentation is completed and the wine legs are removed;

[0105] The wine is semi-dry red wine;

[0106] The wine flavor type is rose flavor type.

[0107] The roses are dry roses;

[0108] The preparation method of the modified dietary fiber comprises the following steps: uniformly mixing inulin, oat fiber, and wheat fiber in a mass ratio of 5:2:1, adding water three times its mass, and ultrasonically extracting at room temperature at 100W and 35KHz for 10min , and then under the conditions of electric field strength 20kV / cm, pulse time 300μs, and pulse frequency 200Hz, conduct high-voltage pulse electric field treatment for 10 minutes; adjust the pH ...

Embodiment 3

[0124] A rose scented wine, mainly prepared from the following raw materials in parts by weight:

[0125] 150 parts of wine, 40 parts of roses, 16 parts of modified dietary fiber, 16 parts of fructooligosaccharide, 10 parts of probiotic powder, 6 parts of lactose;

[0126] Described wine is the wine that the post-fermentation fermentation is completed and the wine legs are removed;

[0127] The wine is sweet red wine;

[0128] The wine flavor type is rose flavor type.

[0129] The roses are fresh roses;

[0130] The preparation method of the modified dietary fiber comprises the following steps: uniformly mixing inulin, oat fiber, and wheat fiber in a mass ratio of 7:4:2, adding water 7 times its mass, and ultrasonically extracting at room temperature for 15 minutes at 300W and 40KHz , and then under the conditions of electric field intensity 40kV / cm, pulse time 500μs, and pulse frequency 400Hz, conduct high-voltage pulse electric field treatment for 15 minutes; adjust the p...

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Abstract

The invention discloses rose-flavored wine and a preparation method thereof. The rose-flavored wine is prepared from wine and rose flowers; the rose flower, which is dried by microwave, is puffed and dried, and more importantly, enzyme deactivation and color fixation are achieved, so that the natural color of the rose flower is reserved to the greatest extent; by soaking and rehydrating in a water solution containing sericin peptide, the loss of active substances of the rose flower caused by freezing can be reduced to the greatest extent, the extraction rate of active ingredients of the rose flower can be improved, and meanwhile a solid foundation can be laid for subsequent variable temperature probiotic fermentation; through the organic combination of such low-temperature extraction technologies as high-pressure pulsed electric field, microwave, ultrasound, biological enzymolysis and the like, the functional substances and fragrance components of the rose flower can be reserved to the greatest extent; the obtained rose-flavored wine, which is catalyzed and aged by the combined action of the high-pressure pulsed electric field, ultrasonic technology and peracetic acid, is equivalent to the quality of existing normal fermented flavored wine which is aged for 8-10 years in quality index; and the rose-flavored wine, compared with the prior art, is good in aging effect, short in cycle and high in efficiency.

Description

technical field [0001] The invention relates to the preparation of dry aromatized wine, in particular to a rose aromatized wine and a preparation method thereof. Background technique [0002] Rose is the petal of Rosarugosa Thunb open flower, warm in nature, sweet in taste, slightly bitter, mainly produced in Shandong, Gansu, Anhui, Zhejiang, Hebei, Inner Mongolia and other provinces (regions). In addition to its ornamental value, roses have many uses. Modern medicine shows that roses contain more than 300 kinds of chemical components, including substances that are beneficial to beauty such as quercetin, fatty oils containing essences, and organic acids; Elimination of free radicals, anti-oxidative activity, anti-thrombotic, anti-cancer, anti-inflammatory, anti-bacterial, immune regulation, lowering blood fat and preventing heart disease; flowers also contain 18 kinds of amino acids and trace elements needed by the human body, which have the functions of relieving boredom, ...

Claims

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Application Information

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IPC IPC(8): C12G1/00C12R1/25C12R1/23C12R1/245C12R1/225C12R1/46C12R1/01
CPCC12G1/00C12G2200/05C12G2200/21
Inventor 许福林许文亮陈建军张军强
Owner GANSU BINHE FOOD IND GRP
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