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A kind of preparation method of red raspberry rose fruit wine

A production method, red raspberry technology, applied in the preparation of alcoholic beverages, methods based on microorganisms, biochemical equipment and methods, etc., to achieve the effects of regulating endocrine, adjusting blood pressure and blood lipids, and enhancing immunity

Active Publication Date: 2016-01-20
黑龙江彤生食品科技有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0006] There is no fruit wine with red raspberries and roses as the main raw materials in the market. Mixing and fermenting red raspberries and roses to make fruit wine products can not only fully retain the nutrients in the raw materials of red raspberries and roses, but also has the effect of nourishing yin. The double effect of tonifying yang, giving full play to the physiological functions of red raspberry and rose, and obtaining health-care fruit wine with rich nutrition, mellow flavor and pleasant color

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0042] Select 100kg of ripe red raspberries, remove branches, leaves, fruit, and rotten fruit. Then the red raspberry is squeezed, the artesian juice is mixed with the squeezed juice, and the seeds are removed to obtain 60kg red raspberry juice. Take 3 kg of dried rose buds after crushing, add 60 kg of 80° C. pure water, extract with water at 80° C. for 35 minutes, filter, and cool. Add the above red raspberry juice, add white sugar until the sugar content per liter of the mixed juice is 230g, add 115mg of sodium sulfite per liter according to the volume of the mixed juice, inoculate 0.5‰ of Saccharomyces cerevisiae according to the adjusted mass ratio of the mixed juice, and keep the temperature at 26°C Mainly ferment for 10 days until there is no bubbles to obtain the fermented mash of red raspberry rose fruit wine. After filtering the fermented mash of red raspberry rose fruit wine, post-fermentation is carried out. The post-fermentation conditions are: carry out post-ferm...

Embodiment 2

[0044] Select 100kg of ripe red raspberries, remove branches, leaves, fruit, and rotten fruit. Then the red raspberry is squeezed, the artesian juice is mixed with the squeezed juice, and the seeds are removed to obtain 60kg red raspberry juice. Take 6 kg of dried rose buds after crushing, add 60 kg of pure water at 90° C., extract with water at 90° C. for 50 minutes, filter, and cool. Add the above red raspberry juice, add white sugar until the sugar content per liter of the mixed juice is 250g, add 140mg of sodium sulfite per liter according to the volume of the mixed juice, inoculate 0.6‰ of Saccharomyces cerevisiae according to the adjusted mass ratio of the mixed juice, and keep the temperature at 27°C Mainly ferment for 15 days until there is no bubbles to obtain the fermented mash of red raspberry rose fruit wine. After filtering the fermented mash of red raspberry rose fruit wine obtained, carry out post-fermentation, the post-fermentation conditions are: carry out po...

Embodiment 3

[0046] Select 100kg of ripe red raspberries, remove branches, leaves, fruit, and rotten fruit. Then the red raspberry is squeezed, the artesian juice is mixed with the squeezed juice, and the seeds are removed to obtain 60kg red raspberry juice. Take 0.8 kg of dried rose buds after crushing, add 32 kg of 100° C. pure water, extract with water at 100° C. for 30 minutes, filter, and cool. Add the above-mentioned red raspberry juice, add white sugar until the sugar content per liter of the mixed juice is 220g, add 100mg of sodium sulfite per liter according to the volume of the mixed juice, inoculate 0.2‰ of Saccharomyces cerevisiae according to the adjusted mass ratio of the mixed juice, and keep the temperature at 24°C Mainly ferment for 10 days until there is no bubbles to obtain the fermented mash of red raspberry rose fruit wine. After filtering the fermented mash of the obtained red raspberry rose fruit wine, post-fermentation is carried out. The post-fermentation conditio...

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Abstract

The invention relates to a production method of red raspberry-rose fruit wine, belonging to the field of fruit wine beverage. The production method comprises the following steps: by taking red raspberry fruits and dried rose flower buds as main raw materials, squeezing the red raspberry fruits to obtain red raspberry fruit juice, adding purified water into the rose flowers and extracting to obtain rose water extract, evenly mixing the red raspberry fruit juice and rose flower water extract, adding white granulated sugar to adjust sugar degree, performing main fermentation, then performing after fermentation, then blending including flavor adjustment and sugar acid adjustment, ageing, filling, and sterilizing, to obtain the red raspberry-rose fruit wine product. The red raspberry-rose fruit wine is mellow in fruit, flower and wine scents, clear and transparent, and has attractive wine red color, palatably sour and sweet and freshly present. The production method is simple to operate, and the obtained red raspberry-rose fruit wine product has strong health function, and is wide in market prospects.

Description

technical field [0001] The present invention relates to a kind of preparation method of red raspberry fruit wine, especially a kind of preparation method of red raspberry rose fruit wine. Background technique [0002] Raspberry is a perennial deciduous shrub-type fruit tree of the genus Rubus in the family Rosaceae. The fruit is also called raspberry, tray, and marlin. It has a unique flavor and is known as the "golden fruit" internationally. According to analysis, raspberry fruit is rich in organic acids, vitamin A, vitamin C, vitamin B1, vitamin B2, niacin and other vitamins and 8 kinds of amino acids necessary for human body; there are also rich minerals, flavonoids, anthocyanins and volatile oil, phenols, terpenes and other active ingredients; raspberry fruit also contains a large amount of natural SOD (superoxide dismutase), ellagic acid, raspberry ketone, salicylic acid (natural aspirin), vitamin E and other substances, It has the effects of strengthening yang, beauti...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): C12G3/02C12R1/865
CPCC12G3/02
Inventor 王金玲旷慧王广宇李雪
Owner 黑龙江彤生食品科技有限公司
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