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Method for preparing Kunming rose wine

A technology of rose and roselle, applied in the field of preparation of other alcoholic beverages, can solve the problem of not considering adding an appropriate amount of yeast and the like

Inactive Publication Date: 2010-12-08
SOUTHWEST FORESTRY UNIVERSITY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

These two methods do not consider adding an appropriate amount of yeast to roses to catalyze the decomposition or conversion of organic matter in roses into alcohols with rose fragrance, and the process of distilling and concentrating the blended mixture

Method used

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  • Method for preparing Kunming rose wine
  • Method for preparing Kunming rose wine
  • Method for preparing Kunming rose wine

Examples

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Embodiment Construction

[0021] The rose petals produced by the Edible Rose Association of Bajie Town, Anning City are used as raw materials, and the petals are taken and the buds are removed. Before 10:00 in the morning, pick the flowers with swollen buds, bloomed flower tips, and not yet exposed stamens. At this time, the flowers are half open, with high oil content and good oil quality; when the flowers are fully bloomed, the oil volatilizes, the content decreases, and the quality decreases.

[0022] (1) The present invention inoculates fermentation and preparation of rose petals with draft beer

[0023] Draft beer has not been pasteurized or high-temperature instantaneously sterilized. It is made by aseptic membrane filtration technology to filter out yeast and miscellaneous bacteria, and it is aseptically filled. It retains the probiotic population of brewer's yeast. Brewer's yeast contains essential 8 kinds of amino acids, complete B vitamins, 14 kinds of biological minerals and high-quality di...

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Abstract

The invention relates to a method for preparing Kunming rose wine, belonging to the preparation of other alcoholic beverages. The method comprises the following steps of: inoculating the rose petals with green beer, wine and Pu'er tea by taking fresh rose petals at half bloom stage as raw materials, rubbing, sealing, fermenting at room temperature, and soaking in edible alcohol to obtain rose wine; and processing the edible alcohol with activated carbon. In the three inoculating substances, the green beer is superior to the wine, and the wine is superior to the Pu'er tea. No food additive is added to the Kunming rose wine, and the Kunming rose wine is crystal, fragrant, sweet and mellow. Thus, the effect of producing fragrance by fermentation and enhancing fragrance by distillation of the rose wine technology is achieved.

Description

technical field [0001] The present invention belongs to the preparation of other alcoholic beverages. Background technique [0002] Rose (Rosa rubosa thunb), a deciduous shrub of Rosaceae, is the raw material of essential oil, which contains functional substances such as quercetin, bitter substances, tannins, organic acids, etc. Chinese medicine believes that roses are slightly bitter, warm in nature, and have the functions of soothing the liver, relieving depression, It has miraculous effects such as regulating qi and regulating the middle, promoting blood circulation and relieving pain. Pharmacological studies have shown that the active ingredients of roses have strong analgesic effects, can promote bile secretion, and have inhibitory effects on Staphylococcus aureus, Salmonella typhi and Mycobacterium tuberculosis, and rosacein has anti-oxidation and anti-free radical effects. [0003] The traditional Kunming rose wine is fermented and distilled from crude liquor and fra...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12G3/04
Inventor 熊智孙浩刘惠民张翠燕
Owner SOUTHWEST FORESTRY UNIVERSITY
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