A kind of rose honey wine and preparation method thereof

A production method and technology of mead, which is applied in the field of wine making, can solve problems such as single taste, unnatural aroma and lack of nutrients, etc., and achieve the effects of round taste, full color and good antioxidant activity

Active Publication Date: 2018-03-30
WULIANGYE
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0006] In order to overcome the single mouthfeel, insufficient nutritional components and unnatural and harmonious aroma of the existing rose wine

Method used

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  • A kind of rose honey wine and preparation method thereof

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preparation example Construction

[0027] The preparation method of the rose candied liquid is as follows: mixing the standby roses, white granulated sugar and honey in step a, and then storing for 5-10 d, and pressing and filtering to obtain a filtrate, which is the rose candied liquid; The addition relationship is based on the weight ratio, rose: white sugar: honey = 3: 2: 1-3;

[0028] The preparation method of the glutinous rice saccharification solution is as follows: after soaking the glutinous rice in water, drain it, steam it, and let it cool, add cold boiled water, add 3-5% of the dry glutinous rice by weight, and then saccharify it at 35-37° C. 24-48h, squeeze and filter to obtain the filtrate, which is the glutinous rice saccharification solution;

[0029] The preparation method of the described rose soaking liquid is: the standby rose of step a is soaked in water, filtered, and the filtrate is obtained, which is the rose soaking liquid; the addition relationship of the two is by weight, and the rose...

Embodiment 1

[0042] a. Remove pedicels and calyxes from fresh roses, wash and break them for later use;

[0043] b. According to the weight ratio, roses: white sugar: honey = 3:2:1, mix the three, store at room temperature for 5 days, press and filter to obtain rose candied liquid;

[0044] c. Soak the glutinous rice with water at 38°C for 4 hours, drain, steam, and let it cool. Add cold boiled water according to 1.5 times the weight of the raw glutinous rice before soaking, and when the temperature drops to 35°C, the weight of the raw glutinous rice before soaking is 3 times the weight of the raw glutinous rice. ‰Adding commercially available Angel sweet distiller's yeast, saccharified at 35℃ for 48h, squeezed and filtered to obtain glutinous rice saccharification solution;

[0045] d. According to the material-liquid weight ratio of 1:80, the roses are mixed with water, soaked at 50°C for 6 hours, and filtered to obtain the roses soaking liquid;

[0046]e. Rose soaking liquid: honey: gl...

Embodiment 2

[0052] a. Remove pedicels and calyxes from fresh roses, wash and break them for later use;

[0053] b. According to the weight ratio, rose: white sugar: honey = 3: 2: 2, mix the three, save for 8 days, press and filter to obtain rose candied liquid;

[0054] c. Soak the glutinous rice in water at 40°C for 4.5 hours, drain, steam, and let it cool. Add cold boiled water according to 1.5 times the weight of the raw glutinous rice before soaking. When the temperature drops to 35°C, it will be 4 times the weight of the raw glutinous rice before soaking. ‰Adding commercially available Angel sweet distiller's yeast, saccharified at 36°C for 40h, squeezed and filtered to obtain glutinous rice saccharification solution;

[0055] d. According to the material-to-liquid weight ratio of 1:80, mix the roses with water, and soak them for 5 hours at 53°C to obtain a rose soaking liquid;

[0056] e. According to the weight ratio, rose soaking liquid: honey: glutinous rice saccharification liq...

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Abstract

The invention belongs to the technical field of wine making, and in particular relates to a rose honey wine and a preparation method thereof. The technical problem to be solved by the present invention is to provide a method for making rose mead, which comprises the following steps: a. using roses, honey and white granulated sugar to prepare rose sugar dipping liquid; b. soaking glutinous rice and then draining and saccharifying glutinous rice saccharification liquid; c. soaking roses in water to prepare rose soaking liquid; d. mixing and fermenting rose soaking liquid, honey and glutinous rice saccharification liquid, adding rose sugaring liquid and sterilizing to obtain rose mead. The rose mead prepared by the method of the invention has the advantages of full color, natural fermentation and rose fragrance, round mouthfeel and the like.

Description

technical field [0001] The invention belongs to the technical field of winemaking, and in particular relates to a rose mead and a preparation method thereof. Background technique [0002] Rose is a flower of the Rosaceae plant. Rose is fragrant and beautiful in color. It is rich in anthocyanin, quercetin, tannin, vitamins and other biologically active ingredients. It has the functions of regulating human endocrine, promoting metabolism, and eliminating fatigue. . "Materia Medica Text" said: "Rose is clear but not turbid, harmonious but not violent, softens the liver and invigorates the stomach, soothes the qi and activates the blood, and clears the suffocation without the disadvantages of pungent, warm, rigid and dry. The most efficient and most docile, aromatic products, almost unparalleled", roses contain more than 300 kinds of chemical components, such as aromatic alcohols, aldehydes, fatty acids, phenols and flavored oils and fats, rose products can be eaten regularly. ...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): C12G3/02
Inventor 赵东张晓莲袁杰彬陈双为
Owner WULIANGYE
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