Rose dry red wine and preparation method thereof

A dry red wine and rose technology, applied in the preparation of wine, preparation of alcoholic beverages, biochemical equipment and methods, etc., can solve the problems of large loss of rose aroma components and low utilization rate of active ingredients

Inactive Publication Date: 2016-04-27
GANSU BINHE FOOD IND GRP
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The above-mentioned disclosed patent uses dried rose petals as raw materials, which are made by rehydrating at 50°C, crushing at room temperature

Method used

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  • Rose dry red wine and preparation method thereof
  • Rose dry red wine and preparation method thereof
  • Rose dry red wine and preparation method thereof

Examples

Experimental program
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Effect test

Embodiment 1

[0077] A kind of rose dry red wine, mainly prepares by the raw material of following parts by weight:

[0078] 125 parts of dry red wine, 40 parts of roses, 13 parts of modified dietary fiber, 13 parts of honey, 7 parts of probiotic powder, 4 parts of lactose;

[0079] Described dry red wine is the dry red wine that the post-fermentation fermentation is completed and the wine legs are removed;

[0080] The dry red wine flavor type is rose flavor type.

[0081] The roses are fresh roses.

[0082] The modified dietary fiber is obtained from inulin, apple fiber, oat fiber and wheat fiber through enzymatic hydrolysis;

[0083] The biological enzymes are cellulase, xylanase, laccase and pectinase, which are uniformly mixed in a mass ratio of 4:2:2:1.

[0084] The content of the probiotic live bacteria in the probiotic powder is: 7×10 12 cfu / g;

[0085] The probiotic powder includes the following probiotic powder: Lactobacillus plantarum, Bifidobacterium bifidum, B.infantis, B....

Embodiment 2

[0098] A kind of rose dry red wine, mainly prepares by the raw material of following parts by weight:

[0099] 100 parts of dry red wine, 30 parts of roses, 10 parts of modified dietary fiber, 10 parts of honey, 5 parts of probiotic powder, 2 parts of lactose;

[0100] Described dry red wine is the dry red wine that the post-fermentation fermentation is completed and the wine legs are removed;

[0101] The dry red wine flavor type is rose flavor type.

[0102] The roses are dry roses;

[0103] The preparation method of the modified dietary fiber comprises the following steps: uniformly mix inulin, oat fiber, and wheat fiber in a mass ratio of 6:3:1, add water five times its mass, and conduct ultrasonic extraction at room temperature at 200W and 37KHz for 13 minutes , and then under the conditions of electric field intensity 30kY / cm, pulse time 400μs, and pulse frequency 300Hz, conduct high-voltage pulse electric field treatment for 13 minutes; use lactic acid to adjust the p...

Embodiment 3

[0119] A kind of rose dry red wine, mainly prepares by the raw material of following parts by weight:

[0120] 150 parts of dry red wine, 50 parts of roses, 16 parts of modified dietary fiber, 16 parts of honey, 9 parts of probiotic powder, 6 parts of lactose;

[0121] Described dry red wine is the dry red wine that the post-fermentation fermentation is completed and the wine legs are removed;

[0122] The dry red wine flavor type is rose flavor type.

[0123] The roses are fresh roses.

[0124] The preparation method of the modified dietary fiber comprises the following steps: uniformly mixing inulin, oat fiber, and wheat fiber in a mass ratio of 5:2:1, adding water three times its mass, and ultrasonically extracting at room temperature at 100W and 35KHz for 10min , and then under the conditions of electric field intensity 20kY / cm, pulse time 300μs, and pulse frequency 200Hz, conduct high-voltage pulse electric field treatment for 10 minutes; use lactic acid to adjust the p...

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Abstract

The invention discloses rose dry red wine and a preparation method thereof. The rose dry red wine is prepared from dry red wine and rose flowers; through the organic combination of such low-temperature extraction technologies as high-pressure pulsed electric field, microwave, ultrasound, biological enzymolysis and the like, the functional substances and fragrance components of the rose flower can be reserved to the greatest extent; by taking such probiotics as functional lactobacillus plantarum and the like as a fermenting agent, the multiplication of the probiotics can be maximized and the maximum accumulation of functional metabolic products can be achieved in the modes of variable temperature fermentation and fractionated inoculation, and malic acid in the dry red wine can be further converted into lactic acid, so that the sourness of the dry red wine is eliminated, and the taste, health care function and stability of the rose dry red wine are improved; the obtained rose dry red wine, which is catalyzed and aged by the combined action of the high-pressure pulsed electric field, ultrasonic technology and peracetic acid, is equivalent to the quality of existing normal fermented dry red wine which is aged for 8-10 years in quality index; and the rose dry red wine is good in aging effect, short in cycle and high in efficiency.

Description

technical field [0001] The invention relates to the preparation of dry aromatized wine, in particular to a rose dry red wine and a preparation method thereof. Background technique [0002] Rose is the petal of Rosarugosa Thunb open flower, warm in nature, sweet in taste, slightly bitter, mainly produced in Shandong, Gansu, Anhui, Zhejiang, Hebei, Inner Mongolia and other provinces (regions). In addition to its ornamental value, roses have many uses. Modern medicine shows that roses contain more than 300 kinds of chemical components, including substances that are beneficial to beauty such as quercetin, fatty oils containing essences, and organic acids; Elimination of free radicals, anti-oxidative activity, anti-thrombotic, anti-cancer, anti-inflammatory, anti-bacterial, immune regulation, lowering blood fat and preventing heart disease; flowers also contain 18 kinds of amino acids and trace elements needed by the human body, which have the functions of relieving boredom, det...

Claims

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Application Information

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IPC IPC(8): C12G1/00
CPCC12G1/00
Inventor 许福林许文亮陈建军张军强
Owner GANSU BINHE FOOD IND GRP
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