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Beauty rose liquor and preparation method thereof

A technology for beauty, beauty and rose wine, applied in the field of food processing, can solve the problems that diabetic patients are not suitable for drinking, the richness is not natural enough, and the natural aroma of rose is not enough.

Inactive Publication Date: 2016-11-16
LUZHOU PINCHUANG TECH CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] At present, there are many kinds of rose wines on the market, but the production process mostly adopts the traditional soaking method, then distilled, blended with sucrose, and prepared through aging, filtration, blending and other processes. Although the taste is comfortable and plump, mellow and refreshing, However, the natural aroma of roses is not strong enough and not natural enough, and the sugar content is too high, some diabetics are not suitable for drinking

Method used

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  • Beauty rose liquor and preparation method thereof
  • Beauty rose liquor and preparation method thereof
  • Beauty rose liquor and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0197] 1. Remove the calyx from the rose flowers;

[0198] 2. Weigh 50 kg of rose flowers, add 7 times the amount of 60% vol white wine for soaking and extraction, the time of soaking and extraction is 40 days, and the temperature is 30 °C;

[0199] 3. Remove the rose flower slag, and the crude product obtained after coarse filtration is the rose extract;

[0200] 4. Distill the rose extract under reduced pressure at a temperature of 65°C and a pressure of 0.06-0.08MPa to obtain the rose stock solution;

[0201] 5. Weigh 5 kg of lemons, add 12 times the amount of 40% vol white wine for soaking and extraction, the time of soaking and extraction is 40 days, the temperature is 30 ° C, and filter to obtain the lemon extract;

[0202] 6. Weigh 5 kg of pineapple, add 8 times the amount of 40% vol white wine to soak and extract, soak and extract for 40 days, and the temperature is 30 ° C, filter to obtain pineapple extract;

[0203] 9. Add the rose stock solution, lemon extract and...

Embodiment 2

[0205] 1. Remove the calyx from the rose flowers;

[0206] 2. Weigh 50 kg of rose flowers, add 7 times the amount of 60% vol white wine for soaking and extraction, the time of soaking and extraction is 40 days, and the temperature is 30 °C;

[0207] 3. Remove the rose flower slag, and the crude product obtained after coarse filtration is the rose extract;

[0208] 4. Distill the rose extract under reduced pressure at a temperature of 65°C and a pressure of 0.06-0.08MPa to obtain the rose stock solution;

[0209] 5. Weigh 5 kg of lemons, add 12 times the amount of 40% vol white wine for soaking and extraction, the time of soaking and extraction is 40 days, the temperature is 30 ° C, and filter to obtain the lemon extract;

[0210] 6. Weigh 5 kg of pineapple, add 8 times the amount of 40% vol white wine to soak and extract, soak and extract for 40 days, and the temperature is 30 ° C, filter to obtain pineapple extract;

[0211] 7. Weigh 1 kg of radish red, add 10 times the amo...

Embodiment 3

[0214] 1. Remove the calyx from the rose flowers;

[0215] 2. Weigh 50 kg of rose flowers, add 7 times the amount of 60% vol white wine for soaking and extraction, the time of soaking and extraction is 40 days, and the temperature is 30 °C;

[0216] 3. Remove the rose flower slag, and the crude product obtained after coarse filtration is the rose extract;

[0217] 4. Distill the rose extract under reduced pressure at a temperature of 65°C and a pressure of 0.06-0.08MPa to obtain the rose stock solution;

[0218] 5. Weigh 5 kg of lemons, add 12 times the amount of 40% vol white wine for soaking and extraction, the time of soaking and extraction is 40 days, the temperature is 30 ° C, and filter to obtain the lemon extract;

[0219] 6. Weigh 5 kg of pineapple, add 8 times the amount of 40% vol white wine to soak and extract, soak and extract for 40 days, and the temperature is 30 ° C, filter to obtain pineapple extract;

[0220] 7. Weigh 30 kg of xylitol, add 1 times the amount...

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Abstract

The invention discloses beauty rose liquor and a preparation method thereof, and belongs to the technical field of food processing. The beauty rose liquor comprises, by weight, 1-5 parts of fresh rose, 0.1-0.5 part of lemon, 0.1-0.5 part of pineapple, 88.9-98.8 parts of liquor, 0.05-0.1 part of colarant radish red pigment, and 1-3 parts of condiment xylitol. The preparation method of the beauty rose liquor includes steps of depressurizing, distilling and extracting the fresh rose, extracting lemon and pineapple with alcohol, dissolving radish red pigment and xylitol with water respectively. For different materials, the method uses different extraction ways, stability of flavored substance is guaranteed, and high extraction rate is achieved. The rose liquor develops the advantages of rose, lemon and pineapple, and has the advantage of beauty maintaining.

Description

technical field [0001] The invention belongs to the technical field of food processing, and in particular relates to a beauty-beautifying rose wine and a preparation method thereof. Background technique [0002] With the development of the economy, modern women pay more and more attention to beauty and beauty, and even more and more men have joined the ranks. How to beauty and beauty has become a topic of widespread concern. [0003] Human beings are still unable to control their own aging so far, so whether it is cosmetics or oral health care products, they can only play a role in delaying aging. If you choose cosmetics or internal medicines with particularly significant effects, the risk is extremely high. There are countless examples of using special effects products to cause bitterness. Using ordinary food to achieve beauty and beauty effects has become the most appropriate choice. [0004] At present, there are many kinds of rose wines on the market, but the production...

Claims

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Application Information

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IPC IPC(8): C12G3/06A61K36/88A61P17/00
CPCC12G3/06A61K36/738A61K36/752A61K36/88A61K2300/00
Inventor 杨雪琴王松涛沈才洪黄张君郑蕾胡永奇
Owner LUZHOU PINCHUANG TECH CO LTD
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