Preparation method of roxburgh rose fruit wine beverage

The technology of thorn pear wine and thorn pear wine is applied in the field of preparation of thorn pear wine drinks, which can solve the problems that the ingredients cannot be released effectively and affect the quality of thorn pear wine drinks, and achieve stable structure, prevent activity reduction, and good stability Effect

Pending Publication Date: 2020-10-13
贵州弘丰果茶农业科技有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] Existing Rosa roxburghii beverage, because Rosa roxburghii dried fruit adopts the restriction of traditional sun-drying and Rosa roxburghii wine brewing method, makes the beneficial ingredient of Rosa roxburghii subject to sunlight ultraviolet rays (ultraviolet rays have oxidative effect on vitamin C contained in Rosa roxburghii fruit) Injury, at the same time the process of brewing wine, its ingredients can not be effectively released, affecting the quality of the whole prickly pear wine drink

Method used

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  • Preparation method of roxburgh rose fruit wine beverage

Examples

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Comparison scheme
Effect test

Embodiment 1

[0022] A preparation method of prickly pear wine beverage, is characterized in that: comprises the following steps:

[0023] a. Preparation of dried Rosa roxburghii: Select ripe fresh Rosa roxburghii fruits, cut them open, put them into a mesh sieve, send them to a drying room, turn on the hot air to 55°C, and dry at a constant temperature for 1 hour; then raise the temperature of the hot air to 65°C, and dry at a constant temperature for 1.5 hours; Finally, raise the temperature to 75°C and dry at constant temperature for 7 hours; until the moisture content is 12%, take it out and cool it to room temperature for later use;

[0024] The hot air is provided by a resistance wire and a blower without any water vapor.

[0025] B, the preparation of Rosa roxburghii extraction mother liquor: take by weighing 6kg of Rosa roxburghii dry fruit in step a, be pulverized into the fine grain of particle size 2mm with pulverizer, pack in stainless steel tank; Then add 87kg of rice-flavored ...

Embodiment 2

[0029] A preparation method of prickly pear wine beverage, is characterized in that: comprises the following steps:

[0030] a. Preparation of dried Rosa roxburghii fruit: Select ripe Rosa roxburghii fresh fruit, cut open, put into a mesh sieve, send it to the drying room, turn on the hot air to 57°C, and dry at a constant temperature for 1 hour; then raise the temperature of the hot air to 68°C, and dry at a constant temperature for 2 hours; finally Raise the temperature to 77°C, and dry at a constant temperature for 8 hours; until the moisture content is 11%, take it out and cool it to room temperature for later use;

[0031] The hot air is provided by a resistance wire and a blower without any water vapor.

[0032] B, the preparation of Rosa roxburghii extraction mother liquor: take by weighing Rosa roxburghii dry fruit 7kg in step a, be pulverized into the fine grain of particle size 2.5mm with pulverizer, pack in stainless steel tank; Then add 88kg of rice-flavored liquor...

Embodiment 3

[0036] A preparation method of prickly pear wine beverage, is characterized in that: comprises the following steps:

[0037] a. Preparation of dried Rosa roxburghii: Select ripe fresh Rosa roxburghii fruits, cut them open, put them into a mesh sieve, send them to a drying room, turn on the hot air to 60°C, and dry at a constant temperature for 1 hour; then raise the temperature of the hot air to 70°C, and dry at a constant temperature for 2.5 hours; Finally, raise the temperature to 80°C and dry at constant temperature for 9 hours; until the moisture content is 10%, take it out and cool it to room temperature for later use;

[0038] The hot air is provided by a resistance wire and a blower without any water vapor.

[0039] B, the preparation of Rosa roxburghii extraction mother liquor: take by weighing 8kg of Rosa roxburghii dried fruit in step a, be pulverized into the fine grain of particle size 3mm with pulverizer, pack in stainless steel tank; Then add 90kg of rice-flavore...

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Abstract

The invention provides a preparation method of a roxburgh rose fruit wine beverage. The preparation method comprises the steps of preparing dried roxburgh rose fruits through staged heating; then adding 50%vol rice flavor type Baijiu and cellulases, conducting steam heating, and conducting airtight standing after stirring to obtain roxburgh rose fruit extraction mother liquid; and finally, conducting blending, standing, filtration, filling and inspection to obtain finished products. By the method, the content of vitamin C in the roxburgh rose fruits can be furthest reserved, and superoxide dismutase and rutin are guaranteed to be separated out easily, so that absorption by the human body is facilitated; and besides, products prepared by the method are good in stability, and phenomena of layering and precipitate production cannot appear.

Description

technical field [0001] The invention relates to the technical field of production and processing of fruit beverages, in particular to a preparation method of prickly pear wine beverage. Background technique [0002] Rosa roxburghii is the fruit of the perennial deciduous shrub of the family Rosaceae. It is a nutritious fruit for nourishing and fitness, and it is a rare fruit. The medicinal value of Rosa roxburghii is very high, and its flowers, leaves, and seeds can be used as medicine, and has the effects of invigorating the stomach, digestion, nourishing, and antidiarrheal; Rosa roxburghii is rich in superoxide dismutase (SOD for short), vitamin C and aloe. Ding. In the prior art, Rosa roxburghii is often processed into wine and beverages to bring into play the nutritional effects of Rosa roxburghii. [0003] Existing Rosa roxburghii beverage, because Rosa roxburghii dried fruit adopts the restriction of traditional sun-drying and Rosa roxburghii wine brewing method, mak...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12G3/055
CPCC12G3/055
Inventor 程季民
Owner 贵州弘丰果茶农业科技有限公司
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