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Rose flavoured dry red wine with stable colour and lustre and preparation method thereof

A dry red wine, color stability technology, applied in the field of rose scented dry red wine and its preparation, can solve the problems of low utilization rate of active ingredients, large loss of rose aroma components, etc.

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

The above-mentioned disclosed patent uses dried rose petals as raw materials, which are made by rehydrating at 50°C, crushing at room temperature, and rubber milling at room temperature. The fragrance components of roses still lose a lot and the utilization rate of active components is low.

Method used

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  • Rose flavoured dry red wine with stable colour and lustre and preparation method thereof
  • Rose flavoured dry red wine with stable colour and lustre and preparation method thereof
  • Rose flavoured dry red wine with stable colour and lustre and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0077] A kind of rose-flavored dry red wine with stable color, mainly prepared from the following raw materials in parts by weight:

[0078] 125 parts of dry red wine, 40 parts of roses, 25 parts of modified dietary fiber, 13 parts of honey, 13 parts of probiotic powder, 8 parts of lactose;

[0079] The dry red wine is the dry red wine that has been fermented after the fermentation is completed and the lees are removed;

[0080] The dry red wine fragrance type is a rose fragrance type.

[0081] The roses are fresh roses.

[0082] The modified dietary fiber is obtained by enzymatic hydrolysis of inulin, apple fiber, oat fiber, and wheat fiber through biological enzymes;

[0083] The biological enzymes are cellulase, xylanase, laccase, and pectinase evenly mixed in a mass ratio of 4:2:2:1.

[0084] The probiotic powder contains probiotic live bacteria: 7×10 12 cfu / g;

[0085] The probiotic powder includes the following probiotic powder: Lactobacillus plantarum, Bifidobacterium bifidum, B. in...

Embodiment 2

[0098] A kind of rose-flavored dry red wine with stable color, mainly prepared from the following raw materials in parts by weight:

[0099] 100 parts of dry red wine, 30 parts of roses, 20 parts of modified dietary fiber, 10 parts of honey, 10 parts of probiotic powder, 6 parts of lactose;

[0100] The dry red wine is the dry red wine that has been fermented after the fermentation is completed and the lees are removed;

[0101] The dry red wine fragrance type is a rose fragrance type.

[0102] The roses are dried roses;

[0103] The preparation method of the modified dietary fiber includes the following steps: uniformly mixing inulin, oat fiber, and wheat fiber at a mass ratio of 6:3:1, adding 5 times the mass of water, and ultrasonic extraction under conditions of 200W and 37KHz at room temperature for 13 minutes , And then under the conditions of electric field strength 30kV / cm, pulse time 400μs, pulse frequency 300Hz, high-voltage pulsed electric field treatment for 13min; adjust t...

Embodiment 3

[0119] A kind of rose-flavored dry red wine with stable color, mainly prepared from the following raw materials in parts by weight:

[0120] 150 parts of dry red wine, 50 parts of roses, 30 parts of modified dietary fiber, 16 parts of honey, 16 parts of probiotic powder, 10 parts of lactose;

[0121] The dry red wine is the dry red wine that has been fermented after the fermentation is completed and the lees are removed;

[0122] The dry red wine fragrance type is a rose fragrance type.

[0123] The roses are fresh roses.

[0124] The preparation method of the modified dietary fiber includes the following steps: uniformly mixing inulin, oat fiber, and wheat fiber at a mass ratio of 5:2:1, adding 3 times the mass of water, and ultrasonically extracting at 100W at room temperature and 35KHz for 10 minutes , Then under the conditions of electric field strength 20kV / cm, pulse time 300μs, pulse frequency 200Hz, carry out high-voltage pulse electric field treatment for 10min; adjust pH to 4....

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Abstract

The invention discloses a rose-flavored dry red wine with stable color and a preparation method thereof. The dry red wine and rose flower are used as raw materials, and the low-temperature extraction technologies such as high-voltage pulsed electric field, microwave, ultrasonic wave, biological enzymatic hydrolysis and the like are organically combined, which can effectively Retain the functional substances and aroma components of roses to the greatest extent; use functional Lactobacillus plantarum and other probiotics as starter, and use variable temperature fermentation and step-by-step inoculation to maximize the proliferation of probiotics and the maximum amount of functional metabolites. Accumulation, can further convert malic acid in dry red wine into lactic acid, eliminate the sour feeling of dry red wine, improve the taste, health care function and wine body stability of dry red wine, combine high-voltage pulsed electric field, ultrasonic technology and peracetic acid Combined with accelerated aging, the quality index of the obtained rose-flavored dry red wine with stable color and luster is equivalent to the wine quality of the existing fermented ordinary dry red wine aged for 8-10 years, with good aging effect, short period and high efficiency.

Description

Technical field [0001] The invention relates to the preparation of dry flavored wine, in particular to a rose flavored dry red wine with stable color and a preparation method thereof. Background technique [0002] Roses are the petals of the open flowers of Rosarugosa Thunb, which are warm in nature, sweet and slightly bitter. They are mainly produced in Shandong, Gansu, Anhui, Zhejiang, Hebei, Inner Mongolia and other provinces (regions). In addition to ornamental value, roses have many uses. Modern medicine shows that roses contain more than 300 chemical components, including quercetin, fatty oils containing flavors, organic acids and other beneficial cosmetic substances; polyphenols, flavonoids and other chemical components, which have reduced and Eliminate free radicals, anti-oxidant activity, anti-thrombotic, anti-cancer, anti-inflammatory, anti-bacterial, immunomodulatory, hypolipidemic and prevention of heart disease, etc.; flowers also contain 18 kinds of amino acids and...

Claims

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Application Information

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IPC IPC(8): C12G1/022
CPCC12G1/0203C12G2200/05C12G2200/15
Inventor 邵素英
Owner BEIJING KEHUITONG WISDOM SCI & TECH CO LTD
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