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Rosa rugosa and fructus lycii liquor and preparation method thereof

A technology of wolfberry wine and rose, applied in the field of wine making, can solve problems such as unreasonable preparation, single function, and peculiar smell

Inactive Publication Date: 2018-01-19
木拉提阿不都热合曼
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, some existing wine bases are inferior in quality, unreasonable in preparation, and single in function.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0036] Embodiment 1: a kind of rose wolfberry wine, comprises the raw material of following parts by weight to make: 450 grams of rose liquor, 90 grams of rose, 3 grams of thyme, 2 grams of rosemary, 3 grams of chamomile, 3 grams of patchouli, lavender 3 grams, 3 grams of mint, 2 grams of chrysanthemum, 3 grams of osmanthus, 7 grams of grapes, 6 grams of blueberries, 7 grams of raspberries, 6 grams of papaya, 7 grams of wolfberry, 8 grams of honey, and 5 grams of rock sugar.

[0037] The preparation method of the rose liquor is as follows: select clean and mildew-free wheat, rice, corn, sorghum, and millet, and mix the wheat, rice, corn, sorghum, millet, and koji in the fermentation pond for fermentation; Take out the fermented wine material, spread a layer of 6-10cm thick wine material under the distillation pot, and then spread a layer of 2-5cm rose, a total of 4 layers of wine material and 4 layers of roses; obtain rose liquor.

[0038] A preparation method of rose wolfberr...

Embodiment 2

[0048] The sensory quality evaluation of the rose wolfberry wine obtained in embodiment 2, embodiment 1,

[0049] the senses

[0050] The number of people in the sensory quality evaluation is 100 people, 55 males, 45 females, aged 20-50 years old, 100 bottles of the patent of the present invention are randomly selected, each bottle is 100ml, and 100 bottles of rose wine are randomly divided into 100 as evaluators , 95% of the evaluators think it is clear, transparent, shiny, and has a natural brown-red color; 99% of the evaluators think that it is suitable for sweet and sour, with pure and fresh taste; 93% of the evaluators think that it has moderate alcohol content, prominent rose aroma, It is sweet and delicious; 94% of the evaluators think it has obvious rose fragrance, the fragrance of flowers is harmonious with the aroma of wine, the aftertaste is lingering, and the aftertaste is tangy; 99% of the evaluators think that the structure is uniform, and there is no su...

Embodiment 3

[0051] Embodiment 3, a kind of rose wolfberry wine, comprises the raw material of following parts by weight to make: 420 grams of rose liquor, 90 grams of rose, 3 grams of thyme, 2 grams of rosemary, 3 grams of chamomile, 3 grams of patchouli, lavender 3 grams, 3 grams of mint, 2 grams of chrysanthemum, 3 grams of osmanthus, 7 grams of grapes, 6 grams of blueberries, 7 grams of raspberries, 6 grams of papaya, 7 grams of wolfberry, 8 grams of honey, and 5 grams of rock sugar. The following examples are all the same as Example 1 except that the parts by weight of the raw materials are different.

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PUM

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Abstract

The invention belongs to the technical field of liquor making, and particularly relates to rosa rugosa and fructus lycii liquor and a preparation method thereof. The rosa rugosa and fructus lycii liquor is prepared from raw materials in parts by weight as follows: 400-500 parts of rosa rugosa baijiu, 80-100 parts of rosa rugosa, 2-5 parts of thyme, 1-3 parts of rosemary, 2-4 parts of chamomile, 1-5 parts of herba pogostemonis, 2-5 parts of lavender, 2-5 parts of herba menthae, 1-3 parts of chrysanthemum morifolium ramat, 2-5 parts of sweet osmanthus flowers, 5-10 parts of grapes, 4-8 parts ofblueberries, 5-10 parts of raspberries, 3-9 parts of pawpaw, 5-10 parts of fructus lycii, 5-10 parts of honey and 2-8 parts of rock candy. According to the rosa rugosa and fructus lycii liquor and thepreparation method thereof, development and utilization of aromatic type enterprise hydrolat can be increased, varieties are increased, the market is expanded, cost is reduced, production period is shortened, varieties and designs of alcoholic drinks mixed with fruit juice are greatly improved, and functionality and nutritional ingredients of the alcoholic drinks mixed with fruit juice are increased; the series of liquor have stable nutritive value and clean and fine color, taste soft, full, delicious and sweet, and have strong flower fragrance and functions of promoting blood circulation toremove blood stasis and nourishing facial appearance; the rosa rugosa and fructus lycii liquor particularly has unexpected effect of conditioning, preventing and treating syndromes such as sub-healthand the like.

Description

technical field [0001] The invention belongs to the technical field of wine making, and in particular relates to a rose wolfberry wine and a preparation method thereof. Background technique [0002] Lujiu is a beverage alcohol based on distilled liquor, Fen-flavored Fenjiu or edible alcohol, with medicinal and edible animal and plant essences processed according to advanced technology, and the style of the original alcohol base has been changed. Dew wine has the characteristics of rich nutrition, various varieties and different styles. The range of dew wine is very wide, including flower and fruit type dew wine, animal and plant aromatic type, nourishing and nutritious wine and other wines. However, some existing distilled spirits are inferior in quality, unreasonable in preparation and single in function, and the produced distilled spirits have peculiar aroma, peculiar smell and poor mouthfeel. Contents of the invention [0003] The object of the invention is to overcome...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12G3/06A61K36/815A61P17/00A61K35/644
Inventor 木拉提·阿不都热合曼
Owner 木拉提阿不都热合曼
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