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Preparation method of rose wine

A rose wine and rose flower technology, which is applied in the preparation of alcoholic beverages, etc., can solve the problems of affecting the taste of rose wine and producing strange taste, and achieve the effects of protecting anthocyanins, easy industrial scale-up, and large processing capacity

Active Publication Date: 2014-12-24
巴林左旗红格尔花卉种植专业合作社
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Furthermore, during the process of immersion, blending and distillation, the specific anti-aging nutrients in it are easily oxidized by the air, resulting in a strange taste and affecting the taste of rose wine

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0023] Pick the petals first, remove some rosin leaves and other impurities, then wash the dust on the fresh rose flowers, and then dry them.

[0024] Add 10 parts by weight of fresh roses and 100 parts by weight of absolute ethanol into the grinder, and grind them into flower pulp. During the grinding process, add 0.5 parts by weight of vitamin C, and put the flower pulp into a high-pressure homogenizer for high-pressure homogenization. The homogenization pressure is 15Mpa, and the high pressure homogenization temperature is 25°C. After the high-pressure homogenization is completed, filter to remove the slag, and the obtained filtrate is refrigerated and centrifuged at -30°C for 3 minutes. After centrifuging, the solid precipitate is removed to obtain the extract of roses, and finally the extract is added to liquor In order to make rose wine, the weight or volume ratio of the extract to liquor is 1:20.

Embodiment 2

[0026] Pick the petals first, remove some rosin leaves and other impurities, then wash the dust on the fresh rose flowers, and then dry them.

[0027] Add 10 parts by weight of fresh roses and 200 parts by weight of 95% by volume ethanol aqueous solution into a grinder, grind into a flower pulp, add 0.3 parts by weight of vitamin C during the grinding process, and put the flower pulp into a high-pressure homogenizer for high-pressure homogenization , the pressure of high-pressure homogenization is 8Mpa, and the temperature of high-pressure homogenization is 50°C. After the high-pressure homogenization is completed, filter to remove the slag, and the obtained filtrate is refrigerated and centrifuged at -30°C for 3 minutes. After centrifuging, the solid precipitate is removed to obtain the extract of roses, and finally the extract is added to liquor In order to make rose wine, the weight or volume ratio of the extract to liquor is 1:10.

Embodiment 3

[0029] Add 10 parts by weight of dried roses and 500 parts by weight of 40% by volume ethanol aqueous solution into a grinder, grind them into flower pulp, add 1 part by weight of vitamin C during the grinding process, add the flower pulp into a high-pressure homogenizer for high-pressure Homogenization, the pressure of high-pressure homogenization is 10Mpa, and the temperature of high-pressure homogenization is 25°C. After the high-pressure homogenization is completed, filter to remove slag, and the obtained filtrate is refrigerated and centrifuged at -20°C for 3 minutes. After centrifugation, the solid precipitate is removed to obtain the extract of roses, and finally the extract is added to liquor In order to make rose wine, the weight or volume ratio of the extract to liquor is 1:4.

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PUM

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Abstract

The invention provides a preparation method of rose wine. The preparation method comprises the following steps: adding a solvent into a rose material and grinding into rose pulp, performing high-pressure homogenization to the rose pulp, filtering and removing impurities to obtain a filtrate, performing refrigerated centrifugation and separation on the filtrate, removing solid precipitates to obtain a rose extracting liquid, finally adding the extracting liquid into white spirit, to obtain rose wine, wherein the solvent is an anhydrous ethanol or ethanol water solution with the volume of 40% above. According to the preparation method of the rose wine provided by the embodiment of the invention, the original nutritional substances in rose can be retained, the smell is closer to scent of natural roses, and the phenomenon that the traditional rose wine has piquancy can be overcome. Furthermore, a long soaking or fermentation process is not required, extraction can be completed within short time, the treatment quantity is large, industrial scale is easily expanded, and the industrial mass production can be realized.

Description

technical field [0001] The invention relates to a method for preparing wine, in particular to a method for preparing rose wine. Background technique [0002] Rose is a deciduous shrub plant of Rosaceae, with purple-red flowers and fragrant smell. Because roses are resistant to cold and temperature, and the buds are tender and moist. In ancient my country, flowers were eaten by people. The ancients ate flowers not only for their color, fragrance, but also for their medicinal value. Roses are widely used. In traditional Chinese medicine, roses are also known as wandering flowers and thorn roses. They are sweet, slightly bitter, warm, and non-toxic. Medicinally, it has the functions of regulating qi and relieving depression, and dispelling blood stasis. The function of treating liver and stomach Qi pain, vomiting blood, hemoptysis, irregular menstruation, red and white vaginal discharge, dysentery, and swelling. Making drinks can benefit the lungs and spleen, benefit the l...

Claims

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Application Information

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IPC IPC(8): C12G3/04
Inventor 张国勇
Owner 巴林左旗红格尔花卉种植专业合作社
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