Rose wine and preparation method thereof

The technology of rose wine and rose flower is applied in the field of food processing, which can solve the problems of inconvenient transportation and storage, and achieve the effects of improving palatability, increasing dissolution rate and improving health care value.

Inactive Publication Date: 2015-11-18
六安市金土地农业科普示范园
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

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Problems solved by technology

Mulberry pulp is juicy, bright in color, elegant in aroma, high in pigment content an...

Method used

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Embodiment Construction

[0019] A kind of rose wine made from raw materials with the following weight (jin):

[0020] Rose 15, Mulberry 100, Golden Buckwheat Leaf 30, Glutinous Rice Juice 80, Beetroot 10, Lemongrass 8, Sparrow Flower 3, Pumpkin Leaf 3, Jasmine Leaf 2, Golden Flower Sunflower 4, Shouwu 4, Elsewhere 4. Carrot juice 15;

[0021] The preparation method of described rose wine, comprises the following steps:

[0022] (1) Rinse the roses, wash and slice the beetroot, put them in boiling water for 2 minutes, put them in ice water containing 0.3% vitamin C for 10 minutes, take them out and put them in a steamer to steam until cooked. Grind into mud, add carrot juice and stir, add 0.4% ‰ cellulase and 0.4 ‰ glucoamylase of the slurry weight for enzymolysis, and enzymolysis at 48°C for 60 minutes, then inactivate enzymes and filter to obtain rose juice ;

[0023] (2) Wash and drain the mulberries, pound and crush them, press and filter to obtain mulberry juice, and leave the pomace for later ...

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Abstract

The invention discloses rose wine and a preparation method thereof. The rose wine is prepared by, by weight, 12-15 parts of rose, 80-100 parts of mulberry, 20-30 parts of wild buckwheat leaf, 60-80 parts of sticky rice juice, 8-10 parts of beet root, 6-8 parts of lemongrass, 2-3 parts of mucuna birdwoodiana, 2-3 parts of pumpkin leaf, 2-3 parts of jasmine leaf, 2-4 parts of abelmoschus manihot, 3-4 parts of prepared fleece-flower root, 3-4 parts of sea-buckthorn flower and 12-15 parts of carrot juice. Nutritional and functional ingredients of wild buckwheat leaf are integrated in the rose wine, dissolution rate of effective ingredients of the rose wine is increased through fermentation for multiple times, the rose wine is easier to be digested and absorbed by human bodies, taste is improved, palatability is improved, and the rose wine is yellow, red and bright in color and sweet, mellow, strong, smooth and palatable in taste; traditional Chinese medicine ingredients are added in a raw material formula for mixing, so that unpalatable drug smell caused by conventional extraction is eliminated, healthcare value is increased, and the rose wine has efficacy of clearing heat and lowering fire, tonifying qi and enriching blood, tonifying spleen and benefiting lung and promoting blood circulation and can enable human faces to be ruddy, tender and white and prolong life after frequent drinking.

Description

technical field [0001] The invention relates to rose flower wine and a preparation method thereof, belonging to the technical field of food processing. Background technique [0002] Mulberry, also known as mulberry fruit, mulberry fruit, mulberry fruit, and mulberry jujube, is an aggregated fleshy berry of perennial woody plants and mulberry trees. Mulberry has been known as the "Queen of Fruits" since ancient times. The fruit is rich in glucose, fructose, bootic acid, malic acid, oleic acid, multivitamins, essential amino acids and trace mineral elements such as zinc, potassium, magnesium and phosphorus. With high nutritional value and health care function, it is one of the raw materials of "both food and medicine" announced by the Ministry of Health of my country. Mulberry pulp is juicy, bright in color, elegant in aroma, high in pigment content and stable, but mulberry is a berry, which is inconvenient to transport and difficult to store. Therefore, developing and proces...

Claims

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Application Information

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IPC IPC(8): C12G3/02C12G3/04A61K36/899A61P1/14A61P9/00A61P7/06
Inventor 陈全勇
Owner 六安市金土地农业科普示范园
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