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Rosa roxburghii normal juice fermented wine and preparation method thereof

A technology of thorn pear juice and fermented wine, which is applied in the field of thorn pear juice fermented wine and its preparation, can solve the problems of limiting the industrial value of thorn pear juice and the research of thorn pear juice fermented wine, achieve great commercial value and retain functional components , the effect of broad market prospects

Inactive Publication Date: 2019-03-15
贵州宏财聚农投资有限责任公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Because the harvest period of thorn pear is less than 30 days, the industrial value of thorn pear is limited
In recent years, there have been patents to make thorn pear fruit wine, but so far no one has conducted research on thorn pear raw juice fermented wine. This is a technical direction worthy of exploration by technicians in the thorn pear industry

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0052] A preparation method of prickly pear original juice fermented wine, comprising:

[0053] 1) Prepare prickly pear juice:

[0054]Rinse the thorn pears with flowing water, use a hammer crusher to break the thorn pears into thorn pear pieces with a size of 2-4mm, use a separate juicer to squeeze the thorn pear juice, and use a 180-mesh coarse filter to filter the thorn pears. Pear juice, then put the rough-filtered thorn pear juice into a high-temperature instant sterilizer, raise the temperature of the thorn pear juice to 95°C within 3 seconds, then quickly cool it to room temperature, and use a diatomaceous earth filter 100 mesh fine filter , to get finely filtered prickly pear juice;

[0055] 2) prepare Rosa roxburghii liquor:

[0056] 2.1) Rehydration and activation of wine active dry yeast:

[0057] Take wine active dry yeast, add 4% glucose sterile aqueous solution with an amount 10 times the weight of wine active dry yeast, shake gently to disperse wine active dr...

Embodiment 2

[0067] A preparation method of prickly pear original juice fermented wine, comprising:

[0068] 1) Prepare prickly pear juice:

[0069] Rinse the thorn pears with flowing water, use a hammer crusher to break the thorn pears into thorn pear pieces with a size of 2-4mm, use a separate juicer to squeeze the thorn pear juice, and use a 180-mesh sieve filter to coarsely filter the thorn pears. Pear juice, then put the coarsely filtered thorn pear juice into a high-temperature instant sterilizer, raise the temperature of the thorn pear juice to 90°C within 3 seconds, then quickly cool it to room temperature, and use a 100-mesh diatomite filter to fine filter , to get finely filtered prickly pear juice;

[0070] 2) prepare Rosa roxburghii liquor:

[0071] 2.1) Rehydration and activation of wine active dry yeast:

[0072] Take wine active dry yeast, add 4% glucose sterile aqueous solution with a concentration 10 times the weight of wine active dry yeast, shake gently to disperse wi...

Embodiment 3

[0082] A preparation method of prickly pear original juice fermented wine, comprising:

[0083] 1) Prepare prickly pear juice:

[0084] Rinse the thorn pears with flowing water, use a hammer crusher to break the thorn pears into thorn pear pieces with a size of 2-4mm, use a separate juicer to squeeze the thorn pear juice, and use a 180-mesh sieve filter for coarse filtration Prickly pear juice, then put the rough filtered thorn pear juice into a high-temperature instant sterilizer, raise the temperature of the thorn pear juice to 90°C within 3 seconds, and then quickly cool it to room temperature, and use a diatomite filter 100 mesh fine Filter to get finely filtered thorn pear juice;

[0085] 2) prepare Rosa roxburghii liquor:

[0086] 2.1) Rehydration and activation of wine active dry yeast:

[0087] Take wine active dry yeast, add 4% glucose sterile aqueous solution with a concentration 10 times the weight of wine active dry yeast, shake gently to disperse wine active dr...

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Abstract

The invention relates to a rosa roxburghii normal juice fermented wine and a preparation method thereof, and belongs to the technical field of deep processing of rosa roxburghii food. The provided rosa roxburghii normal juice fermented wine consists of the following raw materials in parts by weight: 14-18 parts of rosa roxburghii juice, 0.2-0.5 part of citric acid, 1-4 parts of sugar and 80-85 parts of rosa roxburghii baijiu. According to the prepared rosa roxburghii normal juice fermented wine, rosa roxburghii is combined to the raw materials for making wine, and the prepared rosa roxburghiiwine is bright in color and delicious in flavor and tastes pure. By the preparation method, functional ingredients of the rosa roxburghii can be retained to a maximum extent, and thus, the rosa roxburghii normal juice fermented wine has effects of reducing fever and causing diuresis, helping digestion and invigorating the stomach, and dissipating blood stasis and clearing away heat; and moreover,the rosa roxburghii normal juice fermented wine further contains an active substance which is superoxide dismutase, effects of preventing cancers and resisting ageing can be achieved, and by the preparation method of the rosa roxburghii normal juice fermented wine, the rosa roxburghii has wide market prospect and quite high commercial value, and meanwhile also has good social benefit and economicbenefit.

Description

technical field [0001] The invention relates to a roxburghii original juice fermented wine and a preparation method thereof, belonging to the technical field of roxburghii food deep processing. Background technique [0002] Rosaroxbunghii (Rosaroxbunghii) is the fruit of the perennial deciduous shrubs of the Rosaceae family. Bird and Wenxian fruit are nutritious and precious fruits for nourishing and fitness, and are a rare fruit. Born in sunny hillsides, valleys, roadsides and bushes at an altitude of 500 meters to 2500 meters, it is a natural wild fruit in Guizhou, Western Hubei mountainous areas, Xiangxi, Liangshan, Mianning mountainous areas and other places. It is found in Guizhou Province and Kaifeng City, Henan Province. Large-scale artificial planting. Because the harvest period of thorn pear is less than 30 days, the industrial value of thorn pear is limited. [0003] Fermented wine is a beverage wine with an alcohol content of less than 24%, which is made from g...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12G3/05C12G3/024
CPCC12G3/02C12G3/04
Inventor 邹雷李凯朱波李贵荣廖刚
Owner 贵州宏财聚农投资有限责任公司
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