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Preparation method of rose soy sauce flavor type white spirit

A rose sauce and aroma technology, which is applied in the field of food processing, can solve the problems of unnatural aroma and uncoordinated taste of rose wine, and achieve the effect of elegant floral fragrance, comfortable taste, and yellowish and transparent color.

Inactive Publication Date: 2018-04-13
山东云中农业开发有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] Most of the existing rose wines are prepared by soaking. The aroma of the rose wines prepared by this method is not natural enough and the taste is not harmonious enough. It needs to be improved.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0020] The preparation method of the rose sauce-flavor liquor provided by the present embodiment comprises the following steps:

[0021] (1) Collection and cleaning of edible roses: Collect edible roses that are in flowering period from May to June, remove perianth, withered rose petals, stamens, and rinse the petals.

[0022] (2) Preliminary acidification of rose slurry: mix rose petals with water and grind into slurry, add 30-50 parts by weight of water to 100 parts by weight of rose petals, and then add 15 parts by weight of Citric acid, acidification time 5h.

[0023] (3) Preliminary fermentation of slurry: add 0.06 parts of yeast and Bacillus subtilis to the feed solution obtained in step (2), ferment for 1 day at 35°C.

[0024] (4) Enzymatic hydrolysis of slurry: add β-mannanase, xylanase, cellulase and lysozyme to the fermentation slurry in the previous step, and each gram of slurry corresponds to the units of the four enzymes added The amounts are: 700U, 100U, 200U, ...

Embodiment 2

[0031] The preparation method of the rose sauce-flavor liquor provided by the present embodiment comprises the following steps:

[0032] (1) Collection and cleaning of edible roses: Collect edible roses that are in flowering period from May to June, remove perianth, withered rose petals, stamens, and rinse the petals.

[0033] (2) Preliminary acidification of rose slurry: mix rose petals with water and grind into slurry, add 30-50 parts by weight of water to 100 parts by weight of rose petals, and then add 10 parts by weight of Citric acid, acidification time 3h.

[0034] (3) Preliminary fermentation of slurry: add 0.03 parts of yeast and Bacillus subtilis to the feed solution obtained in step (2), ferment for 1 day at 35°C.

[0035] (4) Enzymatic hydrolysis of slurry: add β-mannanase, xylanase, cellulase and lysozyme to the fermentation slurry in the previous step, and each gram of slurry corresponds to the units of the four enzymes added The amounts are: 900U, 200U, 300U, ...

Embodiment 3

[0041] Embodiment 3 mouthfeel flavor and nutritionally active substance test of the product of the present invention:

[0042] The fragrance component characteristics of the rose sauce-flavored liquor made are as follows (taking 18% (v / v) as an example):

[0043] (1) Total acid 1.23±0.06mg / L;

[0044] (2) Total ester 2.80±0.30mg / L;

[0045] (3) Ethyl acetate 1.90±0.14mg / L;

[0046] (4) Sugar content 13±0.02g / L;

[0047] (5) Dry extract 0.26±0.03g / L.

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PUM

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Abstract

The invention discloses a preparation method of rose soy sauce flavor type white spirit. The preparation method comprises the following steps: (1) collecting and cleaning roses; (2) initially acidifying rose slurry; (3) initially fermenting the slurry; (4) carrying out enzymolysis on the slurry; (5) blending and fermenting soy sauce flavor type white spirit and rose fermenting liquor; and (6) carrying out stilling. By getting rid of the stale and bring forth the fresh, the white spirit prepared by adding rose fermenting extraction liquor for secondary fermentation based on commercialized soy sauce flavor type white spirit as a fermenting basis by means of blending and fermenting is of faint scent, few in different odors, and has a prominent and pleasant rose fragrance. Compared with the flavor of white spirit prepared by other conventional processes, the flavor is not better than that of the white spirit. After fermentation, rose hydrolat and rose cell extraction liquor are added too,so that the fragrance of the white spirit is improved to prepare the rose original liquor. The rose soy sauce flavor type white spirit prepared by the preparation method is yellowish and transparent in color and luster, quiet and tastefully laid out in fragrance, mellow and sweet and clear and comfortable in taste, and is suitable for the demand that modern people pursue quiet and tastefully laidout, smooth, mellow and full and clear tastes.

Description

technical field [0001] The invention relates to a method for preparing rose sauce-flavored liquor, which belongs to the field of food processing. 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 boredom, detoxifying Sta...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12G3/06C12G3/02
CPCC12G3/02C12G3/06
Inventor 陈侨李成美
Owner 山东云中农业开发有限公司
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