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Rose flower rice wine beverage and preparation method thereof

A technology for rice wine beverages and roses, which is applied in the field of beverage wine processing, can solve the problems of low utilization rate of roses raw materials, prone to turbidity or precipitation, poor product stability, etc., and achieves retention of taste, enhancement of nutrition and health care, and outstanding flavor. Effect

Active Publication Date: 2014-10-29
SICHUAN UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Although this extraction method can better retain the aroma components of roses, it is difficult to fully extract the active ingredients in roses, so the utilization rate of rose raw materials is low.
In addition, due to the lack of clarification treatment, the stability of the product is poor, and it is prone to turbidity or precipitation during storage

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0028] In this example, the ingredients of the rose rice wine beverage and the parts by mass of each component are: 68 kg of puree rice wine, 28.4 kg of purified water, 2.0 kg of extract, 0.589 kg of honey, 1.0 kg of maltodextrin, Rice wine essence 0.01 kg, white lemon essence 0.001 kg.

[0029] 1. Preparation of extract

[0030] Take 100 g (0.10 parts by mass) of dried roses, 10 g (0.01 parts by mass) of dried tangerine peel, 10 g (0.01 parts by mass) of dried bergamot, and 10 g (0.01 parts by mass) of dried citron. Add 2080 g (16 times the total mass of 4 kinds of dry products) of puree rice wine, soak at room temperature, heat the mixture to 75°C, stir and extract at this temperature for 40 min, then filter, add 1040 g (8 times the total mass of 4 kinds of dry products) puree rice wine, stirred and leached at 75°C for 40 min, then filtered, and combined the two filtrates to obtain the leaching solution.

[0031] 2. Preparation of rice wine beverage

[0032] (1) deploymen...

Embodiment 2

[0041] In this example, the ingredients of the rose rice wine beverage and the parts by mass of each component are: 57 kg of puree rice wine, 37.4 kg of purified water, 3 kg of extract, 1.068 kg of honey, 1.5 kg of maltodextrin, Rice wine essence 0.03 kg, white lemon essence 0.002 kg.

[0042] 1. Preparation of extract

[0043] Take 150 g (0.15 parts by mass) of dried roses, 20 g (0.02 parts by mass) of dried tangerine peel, 20 g (0.02 parts by mass) of dried bergamot, and 20 g (0.02 parts by mass) of dried citron. Add 3780 g (18 times the total mass of 4 dry products) of puree rice wine, soak at room temperature, heat the mixture to 80°C, stir and extract at this temperature for 35 minutes, then filter, add 2100 g (10 times the total mass of the four dry products) raw rice wine, stirred and leached at 80°C for 35 min, then filtered, and the two filtrates were combined to obtain the leaching solution.

[0044] 2. Preparation of rice wine beverage

[0045] (1) deployment

[0...

Embodiment 3

[0054] In this example, the ingredients of the rose rice wine beverage and the parts by mass of each component are: 46 kg of puree rice wine, 46.5 kg of purified water, 4 kg of extract, 1.447 kg of honey, 2.0 kg of maltodextrin, Rice wine essence 0.05 kg, white lemon essence 0.003 kg.

[0055] 1. Preparation of extract

[0056] Take 200 g (0.20 parts by mass) of dried roses, 20 g (0.02 parts by mass) of dried pomelo peel, 20 g (0.02 parts by mass) of dried bergamot, and 20 g (0.02 parts by mass) of dried citron after coarse crushing Add 5200 g (20 times the total mass of 4 kinds of dry products) of puree rice wine, soak at room temperature, heat the mixture to 85°C, stir and extract at this temperature for 30 min, then filter, add 3120 g (12 times the total mass of 4 kinds of dry products) puree rice wine, stirred and leached at 85°C for 30 min, and then filtered to obtain the leaching solution.

[0057] 2. Preparation of rice wine beverage

[0058] (1) deployment

[0059]...

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Abstract

The invention discloses a rose flower rice wine beverage. The beverage is composed of the following components in parts by weight: 46 to 68 parts of original rice wine, 28 to 47 parts of purified water, 2.0 to 4.0 parts of leaching liquor, 0.5 to 1.5 parts of honey, 1.0 to 2.0 parts of maltodextrin, 0.01 to 0.05 part of rice wine essence, and 0.001 to 0.003 part of white lemon essence, wherein the leaching liquor is prepared by the following steps: grinding the following ingredients in parts by weight: 0.10 to 0.20 part of rose flower, 0.01 to 0.03 part of dried orange peel, 0.01 to 0.03 part of finger citron, and 0.01 to 0.03 part of citron, adding the grinding materials into a certain amount of original rice wine, heating under stirring, carrying out leaching for two times, and finally emerging the filtrates so as to obtain the leaching liquor. The rose flower rice wine beverage is clear and transparent, and has an alluring color and luster, a perfectly-blended light scent of rice wine fragrance and rose flower fragrance, and a fresh taste. Furthermore, the nutrients in the beverage is more abundant, and the beverage has the healthcare functions of soothing the liver, relieving the depression, regulating the qi, enlivening the spleen, and repressing qi to relieve asthma.

Description

technical field [0001] The invention belongs to the technical field of beverage wine processing, and in particular relates to a rose rice wine beverage with the functions of soothing the liver, regulating qi and relieving depression and a preparation method thereof. Background technique [0002] Rice wine is a low-alcohol fermented wine made from glutinous rice through cooking, saccharification, fermentation and other processes. It not only contains sugars, polypeptides, amino acids, vitamin B 1 , Vitamin B 2 , niacin, vitamin B 6 And a variety of minerals and other nutrients, and contains flavor components such as alcohols, esters, organic acids, etc., with high nutritional and health value. Drinking it in moderation can promote blood circulation and remove blood stasis, dispel wind and dampness, warm kidney and yang, and enhance immunity. However, pure rice wine has defects such as high sugar content, high acidity, high alcohol content, strong greasy taste, and relative...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12G3/06
Inventor 贾冬英杨停姚开
Owner SICHUAN UNIV
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