Sweet osmanthus rose wine and preparation method thereof

Abstract

The invention provides sweet osmanthus rose wine and a preparation method thereof, and the sweet osmanthus rose wine is prepared by the following steps: (1) putting fresh roses, fresh sweet osmanthus, red dates, longan and licorice in fen-flavor liquor, performing soaking and fermentation for 15-30 days to obtain a primary soaked solution; (2) adding honey, fen-flavor liquor into the primary soaked solution, performing soaking and fermentation at 20-25 DEG C to obtain a secondary soaked solution; proportionally soaking fresh roses, fresh sweet osmanthus into the secondary soaked solution, performing heat preservation at 40-50 DEG C for 1-2 hours, performing distillation to obtain a distilled solution; (3) performing plate-frame pressure filtration of the solids distilled in step (2) to obtain a filtrate, combining the filtrate with the distilled solution in step (2), filtering to obtain the sweet osmanthus rose wine. The sweet osmanthus rose wine of the invention has strong and natural flower fragrance, high nutrition value, has certain health care effect, and has the advantages of simple preparation process, and high finished product quality.

Description

technical field

[0001] The invention belongs to the field of food processing, and in particular relates to an osmanthus rose wine and a preparation method thereof. Background technique

[0002] As people pay more attention to the role of plant nutrition and health care, many products using plants as raw materials have been launched one after another. Modern studies have shown that roses have the functions of regulating qi and relieving depression, promoting blood circulation and dispelling blood stasis, eliminating food and invigorating the spleen and nourishing the appearance. Rose is used as medicine. Its flowers are dried in the shade and have the effects of promoting qi, promoting blood circulation and astringent. The vitamin C content in the fruit is very high, and it is the raw material for extracting natural vitamin C.

[0003] At present, most rose wines are made by soaking in edible alcohol. The natural fermentation time is short and the process is complex, and the...

Examples

Embodiment 1

[0033] A kind of sweet-scented osmanthus rose wine is prepared by following method:

[0034] (1) In parts by weight, 80 parts of fresh roses, 25 parts of fresh osmanthus, 8 parts of red dates, 6 parts of longan and 8 parts of licorice are placed in 50 parts of 60-degree Fen-flavor liquor, soaked at 20-25 °C Ferment for 30 days to obtain the first-grade soaking liquid;

[0035] (2) In parts by weight, after adding 3 parts of honey and 60 parts of 60-degree Fen-flavor liquor to 100 parts of the primary soaking solution described in step (1), soak and ferment for 10 months at 20-25° C., Obtain a secondary soaking liquid; soak fresh roses and fresh sweet-scented osmanthus in the secondary soaking liquid in a ratio of 3: 2: 8 by weight, incubate at 40-50° C. for 1-2 hours, and distill to obtain a distillate;

[0036] (3) The solid matter after step (2) distillation is obtained filtrate through plate and frame pressure filtration, and filtrate is merged with the distillate of step ...

Embodiment 2

[0038] A kind of sweet-scented osmanthus rose wine is prepared by following method:

[0039] (1) In parts by weight, 60 parts of fresh roses, 20 parts of fresh osmanthus, 5 parts of red dates, 5 parts of longan and 5 parts of licorice are placed in 50 parts of 60-degree Fen-flavor liquor, soaked at 20-25 °C Ferment for 30 days to obtain the first-grade soaking liquid;

[0040] (2) In parts by weight, after adding 3 parts of honey and 60 parts of 60-degree Fen-flavor liquor to 100 parts of the primary soaking solution described in step (1), soak and ferment for 10 months at 20-25° C., Obtain a secondary soaking liquid; soak fresh roses and fresh sweet-scented osmanthus in the secondary soaking liquid in a ratio of 3: 2: 7 by weight, keep warm at 40-50° C. for 2 hours, and distill to obtain a distillate;

[0041] (3) The solid matter after step (2) distillation is obtained filtrate through plate and frame pressure filtration, and filtrate is merged with the distillate of step (...

Embodiment 3

[0043] A kind of sweet-scented osmanthus rose wine is prepared by following method:

[0044] (1) In parts by weight, 80 parts of fresh roses, 30 parts of fresh osmanthus, 10 parts of red dates, 10 parts of longan and 10 parts of licorice are placed in 60 parts of 60-degree Fen-flavor liquor, soaked at 20-25 °C Ferment for 30 days to obtain the first-grade soaking liquid;

[0045] (2) In parts by weight, after adding 5 parts of honey and 50 parts of 60-degree Fen-flavor liquor to 110 parts of the primary soaking liquid described in step (1), soak and ferment for 10 months at 20-25° C., Obtain a secondary soaking liquid; soak fresh roses and fresh sweet-scented osmanthus in the secondary soaking liquid in a ratio of 3: 3: 7 by weight, insulate at 40-50° C. for 1 hour, and distill to obtain a distillate;

[0046] (3) The solid matter after step (2) distillation is obtained filtrate through plate and frame pressure filtration, and filtrate is merged with the distillate of step (2),...

technical field

[0001] The invention belongs to the field of food processing, and in particular relates to an osmanthus rose wine and a preparation method thereof. Background technique

[0002] As people pay more attention to the role of plant nutrition and health care, many products using plants as raw materials have been launched one after another. Modern studies have shown that roses have the functions of regulating qi and relieving depression, promoting blood circulation and dispelling blood stasis, eliminating food and invigorating the spleen and nourishing the appearance. Rose is used as medicine. Its flowers are dried in the shade and have the effects of promoting qi, promoting blood circulation and astringent. The vitamin C content in the fruit is very high, and it is the raw material for extracting natural vitamin C.

[0003] At present, most rose wines are made by soaking in edible alcohol. The natural fermentation time is short and the process is complex, and the...

Examples

Embodiment 1

[0033] A kind of sweet-scented osmanthus rose wine is prepared by following method:

[0034] (1) In parts by weight, 80 parts of fresh roses, 25 parts of fresh osmanthus, 8 parts of red dates, 6 parts of longan and 8 parts of licorice are placed in 50 parts of 60-degree Fen-flavor liquor, soaked at 20-25 °C Ferment for 30 days to obtain the first-grade soaking liquid;

[0035] (2) In parts by weight, after adding 3 parts of honey and 60 parts of 60-degree Fen-flavor liquor to 100 parts of the primary soaking solution described in step (1), soak and ferment for 10 months at 20-25° C., Obtain a secondary soaking liquid; soak fresh roses and fresh sweet-scented osmanthus in the secondary soaking liquid in a ratio of 3: 2: 8 by weight, incubate at 40-50° C. for 1-2 hours, and distill to obtain a distillate;

[0036] (3) The solid matter after step (2) distillation is obtained filtrate through plate and frame pressure filtration, and filtrate is merged with the distillate of step ...

Embodiment 2

[0038] A kind of sweet-scented osmanthus rose wine is prepared by following method:

[0039] (1) In parts by weight, 60 parts of fresh roses, 20 parts of fresh osmanthus, 5 parts of red dates, 5 parts of longan and 5 parts of licorice are placed in 50 parts of 60-degree Fen-flavor liquor, soaked at 20-25 °C Ferment for 30 days to obtain the first-grade soaking liquid;

[0040] (2) In parts by weight, after adding 3 parts of honey and 60 parts of 60-degree Fen-flavor liquor to 100 parts of the primary soaking solution described in step (1), soak and ferment for 10 months at 20-25° C., Obtain a secondary soaking liquid; soak fresh roses and fresh sweet-scented osmanthus in the secondary soaking liquid in a ratio of 3: 2: 7 by weight, keep warm at 40-50° C. for 2 hours, and distill to obtain a distillate;

[0041] (3) The solid matter after step (2) distillation is obtained filtrate through plate and frame pressure filtration, and filtrate is merged with the distillate of step (...

Embodiment 3

[0043] A kind of sweet-scented osmanthus rose wine is prepared by following method:

[0044] (1) In parts by weight, 80 parts of fresh roses, 30 parts of fresh osmanthus, 10 parts of red dates, 10 parts of longan and 10 parts of licorice are placed in 60 parts of 60-degree Fen-flavor liquor, soaked at 20-25 °C Ferment for 30 days to obtain the first-grade soaking liquid;

[0045] (2) In parts by weight, after adding 5 parts of honey and 50 parts of 60-degree Fen-flavor liquor to 110 parts of the primary soaking liquid described in step (1), soak and ferment for 10 months at 20-25° C., Obtain a secondary soaking liquid; soak fresh roses and fresh sweet-scented osmanthus in the secondary soaking liquid in a ratio of 3: 3: 7 by weight, insulate at 40-50° C. for 1 hour, and distill to obtain a distillate;

[0046] (3) The solid matter after step (2) distillation is obtained filtrate through plate and frame pressure filtration, and filtrate is merged with the distillate of step (2),...