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Colorless rose flavoring dry white wine and preparation method thereof

A technology for dry white wine and white wine, which is applied in the field of colorless rose scented dry white wine and its preparation, and can solve the problems of small loss and short cycle

Inactive Publication Date: 2016-06-08
BEIJING KEHUITONG WISDOM SCI & TECH CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0012] Therefore, using dry white wine and roses as raw materials, it is very challenging to prepare a colorless rose scented dry white wine with high extraction rate of active ingredients of roses, low loss, short cycle, high efficiency, active ingredients of roses and fragrance. powerful

Method used

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  • Colorless rose flavoring dry white wine and preparation method thereof
  • Colorless rose flavoring dry white wine and preparation method thereof
  • Colorless rose flavoring dry white wine and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0082] A colorless rose scented dry white wine, mainly prepared from the following raw materials in parts by weight:

[0083] 125 parts of dry white wine, 13 parts of rose, 13 parts of modified dietary fiber, 13 parts of fructooligosaccharide, 7 parts of probiotic powder, 4 parts of lactose;

[0084] Described dry white wine is the dry white wine that post-fermentation fermentation is completed, and wine foot is removed;

[0085] The dry white wine flavor type is rose flavor type.

[0086] The roses are fresh roses.

[0087] The preparation method of the modified dietary fiber comprises the following steps: uniformly mixing inulin, oat fiber, and wheat fiber at a mass ratio of 6:3:1, adding water five times its mass, and ultrasonically extracting at room temperature 200W and 37KHz for 13min , and then under the conditions of electric field strength 30kV / cm, pulse time 400μs, and pulse frequency 300Hz, conduct high-voltage pulse electric field treatment for 13 minutes; use la...

Embodiment 2

[0104] A colorless rose scented dry white wine, mainly prepared from the following raw materials in parts by weight:

[0105] 100 parts of dry white wine, 10 parts of roses, 10 parts of modified dietary fiber, 10 parts of fructooligosaccharide, 5 parts of probiotic powder, 2 parts of lactose;

[0106] Described dry white wine is the dry white wine that post-fermentation fermentation is completed, and wine foot is removed;

[0107] The dry white wine flavor type is rose flavor type.

[0108] The roses are dry roses;

[0109] The modified fiber is obtained from inulin, apple fiber, oat fiber and wheat fiber through enzymatic hydrolysis;

[0110] The biological enzymes are cellulase, xylanase, laccase and pectinase, which are uniformly mixed in a mass ratio of 3:1:1:1.

[0111] The content of the probiotic live bacteria in the probiotic powder is: 6×10 12 cfu / g;

[0112]The probiotic powder is uniformly mixed by the following powders in parts by weight: 35 parts of Lactobaci...

Embodiment 3

[0122] A colorless rose scented dry white wine, mainly prepared from the following raw materials in parts by weight:

[0123] 150 parts of dry white wine, 16 parts of roses, 16 parts of modified dietary fiber, 16 parts of fructooligosaccharide, 9 parts of probiotic powder, 6 parts of lactose;

[0124] Described dry white wine is the dry white wine that post-fermentation fermentation is completed, and wine foot is removed;

[0125] The dry white wine flavor type is rose flavor type.

[0126] The roses are fresh roses.

[0127] The modified fiber is obtained from inulin, apple fiber and wheat fiber through enzymatic hydrolysis;

[0128] The biological enzymes are cellulase, xylanase, laccase and pectinase, which are uniformly mixed in a mass ratio of 5:3:3:2.

[0129] The probiotic live bacteria content of the probiotic powder is: 8×10 12 cfu / g;

[0130] The probiotic powder is uniformly mixed with the following powders by weight: 40 parts of Lactobacillus plantarum, 35 par...

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Abstract

The invention discloses colorless rose flavoring dry white wine and a preparation method thereof. The preparation method comprises the steps that dry white wine and roses are adopted as raw materials, at a certain pH value (2.5 to 4.0), laccase and diatomite are scientifically compounded and rose jam is decoloured, and 88 to 92 percent of phenols and 93 to 97 percent of anthocyanidin in the rose jam can be removed; low temperature extraction technologies including a high voltage pulsed electric field, microwave, ultrasound and biological ferment decomposition and the like are organically combined, and functional substances and flavor components of the roses can be maintained to the max; probiotics such as functional lactobacillus plantarum are taken as a leavening agent, proliferation of the probiotics and maximum accumulation of functional metabolites can be acquired to the max by adopting variable temperature fermentation and inoculating by batches, the high voltage pulsed electric field, an ultrasonic technique and peroxyacetic acid are combined to accelerate aging, the quality index of the obtained colorless rose flavoring dry white wine is equivalent to the vinosity of the existing fermentation style common dry white wine aged for 8 to 10 years, the aging effect is good, the period is short, the efficiency is high, and the stabilities of the color and luster and mouthfeel are good.

Description

technical field [0001] The invention relates to the preparation of dry aromatized wine, in particular to a colorless rose aromatized dry white 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...

Claims

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Application Information

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IPC IPC(8): C12G1/00C12R1/25C12R1/01C12R1/46C12R1/225C12R1/245
CPCC12G1/00
Inventor 邵素英
Owner BEIJING KEHUITONG WISDOM SCI & TECH CO LTD
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