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Preparation method of fructus rosae laevigatae wine and fructus rosae laevigatae wind prepared by such method

A technology of Jinyingzi wine and Jinyingzi is applied in the preparation of alcoholic beverages, microorganism-based methods, biochemical equipment and methods, etc. Mastery, high purity, good taste effect

Inactive Publication Date: 2016-02-03
CHONGQING JINZHAOZUI LIQUOR IND DEV CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] The first object of the present invention is to provide a preparation method of Fructus Roxanthae wine, to solve the problem in the prior art that Fructus Fructus Fructus traditional Chinese medicine health wine cannot effectively contain the health care ingredients in Fructus Fructus Fructus, described Fructus Fructus Fructus Liquor The unique fermentation method includes the temperature of fermentation, the temperature of entering the cellar and the proportion of koji medicine used, which has the advantages of convenience, simplicity and easy mastery

Method used

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  • Preparation method of fructus rosae laevigatae wine and fructus rosae laevigatae wind prepared by such method
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Embodiment 1

[0039] The preparation method of golden cherry wine comprises the following steps: pulverizing golden cherry fruit, adding water, adding koji medicine, stirring, saccharifying, then adding koji medicine, putting it into a cellar at 26°C, and fermenting for 6 days to obtain golden cherry fruit distiller's grains The product is distilled from the distiller's grains of Jinyingzi distiller's grains to obtain Jinyingzi wine;

[0040] Wherein, the mass ratio of the koji medicine to the Fructus Rosa Fructus is 1:100.

Embodiment 2

[0042] The preparation method of the golden cherry wine comprises the following steps: pulverizing the golden cherry fruit, adding water, adding koji medicine, stirring, saccharifying, and then putting it into a cellar at 30° C. The golden cherry wine is obtained by distilling the sakura distiller's grains;

[0043] Wherein, the mass ratio of the Quyao to the Fructus Rosa Fructus is 4:100.

Embodiment 3

[0045] The preparation method of golden cherry wine comprises the following steps:

[0046] S31, pulverize the fresh Fructus Rosa Fructus with a pulverizer, then add 20% water and 2% rhizopus by the quality of Fructus Fructus Fructus Rosa, stir and saccharify for 4 hours;

[0047] S32, then put it into a cellar at 28°C, and ferment for 6 days, and the temperature rises to 33°C during the fermentation process, and obtain the distiller's grains of golden cherry;

[0048] S33. Distilling the rosa chinensis distiller's grains to obtain roe cherik wine.

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Abstract

The invention provides a preparation method of fructus rosae laevigatae wine and the fructus rosae laevigatae wine prepared by such a method. The preparation method comprises the following steps: crushing fructus rosae laevigatae, adding water, adding notopterygium root, stirring, saccharifying, placing in a cellar of 26-30 DEG C, fermenting for 6-10days to obtain fructus rosae laevigatae vinasse, and distilling the fructus rosae laevigatae vinasse to obtain the fructus rosae laevigatae wine, wherein the weight ratio of the notopterygium root to fructus rosae laevigatae is (1-4):100. The method specifically comprises a cellar entering temperature, fermenting time and the notopterygium root ratio required by fermenting, so as to solve the problem that the existing fructus rosae laevigatae health care wine cannot effectively contain health care components, and the fructus rosae laevigatae wine has the advantages of convenience, simplicity and easiness in mastering. The fructus rosae laevigatae wine prepared by the preparation method has the effects of securing essence, reducing urine, curing metrorrhagia and leukorrhagia, and relieving diarrhea with astringents and is good in mouth feel and high in purity.

Description

technical field [0001] The invention relates to the field of wine brewing, in particular to a method for preparing rosa chinensis wine and rosa japonica wine prepared by the method. Background technique [0002] Fructus Rosa Rosa is a commonly used traditional Chinese medicine. Its fruit has the effects of consolidating essence and reducing urination, solidifying collapse and stopping belt, astringent intestine and relieving diarrhea. Wine, the existing traditional Chinese medicine health wine about Fructus Rosae often adopts the method of soaking to make wine, although this method can extract the active ingredient in a certain amount of Fructus Fructus Rosa, the Fructus Fructus Rosae wine that this soaking method forms is effective. Component analysis is incomplete, and mouthfeel is also not good, and then has had a strong impact on its health care effect. [0003] In view of this, the present invention is proposed. Contents of the invention [0004] The first object of...

Claims

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Application Information

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IPC IPC(8): C12G3/02C12G3/12C12R1/845C12H6/02
Inventor 邬啟清刘春平吴成全刘全高王学军谭亚军
Owner CHONGQING JINZHAOZUI LIQUOR IND DEV CO LTD
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