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Stable rose aromatized wine and preparation method thereof

A technique for aromatic wines, wines, applied in the field of stable rosé aromatized wines and their preparation

Inactive Publication Date: 2016-06-22
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] 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 Stable Rosé aromatized wine of color and aroma

Method used

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  • Stable rose aromatized wine and preparation method thereof
  • Stable rose aromatized wine and preparation method thereof
  • Stable rose aromatized wine and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0079] A stable rosé aromatized wine, mainly prepared from the following raw materials in parts by weight:

[0080] 140 parts of aromatized wine, 30 parts of rose, 30 parts of modified dietary fiber, 13 parts of fructo-oligosaccharide, 7 parts of probiotic powder, 4 parts of lactose;

[0081] Described wine is the wine that the post-fermentation fermentation is completed and the wine legs are removed;

[0082] The wine is dry red wine;

[0083] The wine flavor type is rose flavor type.

[0084] The roses are fresh roses.

[0085] 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 1200W 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 12 minutes;...

Embodiment 2

[0101] A stable rosé aromatized wine, mainly prepared from the following raw materials in parts by weight:

[0102] 130 parts of wine, 20 parts of roses, 20 parts of modified dietary fiber, 10 parts of fructooligosaccharide, 4 parts of probiotic powder, 2 parts of lactose;

[0103] Described wine is the wine that the post-fermentation fermentation is completed and the wine legs are removed;

[0104] The wine is semi-dry red wine;

[0105] The wine flavor type is rose flavor type.

[0106] The roses are dry roses;

[0107] 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 intensity 20kV / cm, pulse time 300μs, and pulse frequency 200Hz, conduct high-voltage pulse electric field treatment for 10 minutes; use...

Embodiment 3

[0123] A stable rosé aromatized wine, mainly prepared from the following raw materials in parts by weight:

[0124] 150 parts of wine, 40 parts of roses, 40 parts of modified dietary fiber, 16 parts of fructooligosaccharide, 10 parts of probiotic powder, 6 parts of lactose;

[0125] Described wine is the wine that the post-fermentation fermentation is completed and the wine legs are removed;

[0126] The wine is sweet red wine;

[0127] The wine flavor type is rose flavor type.

[0128] The roses are fresh roses;

[0129] 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 300W and 40KHz for 15min , 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; use lactic...

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Abstract

The invention discloses a stable rose aromatized wine and a preparation method thereof. Wine and roses are used as raw materials, and microwave drying is adopted to mainly perform enzyme inactivation and color fixation while implementing puff drying on the roses, thereby maximally maintaining the natural color of the roses. The dried roses are rehydrated in a sericin-peptide-containing water solution, thereby maximally reducing the loss of the rose active substances caused by refrigeration, enhancing the extraction rate of the rose effective components, and laying a solid foundation for the subsequent variable-temperature probiotic fermentation. The high-voltage pulse electric field, microwaves, ultrasonics, biological enzymolysis and other low-temperature extraction techniques are organically combined, thereby maximally maintaining the functional substances and aroma components of the roses. The high-voltage pulse electric field, ultrasonic technique and peroxyacetic acid are combined for promoting aging, so that the quality indexes of the obtained stable rose aromatized wine are equivalent to that of the existing fermented common aromatized wine which has been aged for 8-10 years. Compared with the prior art, the method has the advantages of favorable aging effect, short period and high efficiency.

Description

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

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12G1/00C12R1/25C12R1/23C12R1/46C12R1/245C12R1/225C12R1/01
CPCC12G1/00
Inventor 邵素英
Owner BEIJING KEHUITONG WISDOM SCI & TECH CO LTD
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