Probiotic dry red wine and preparation method thereof

A dry red wine and probiotic technology, applied in the field of probiotic dry red wine and its preparation, can solve the problems of large loss of rose aroma components and low utilization rate of active ingredients

Inactive Publication Date: 2016-06-08
TIANJIN ZHONGTIAN JINGKE SCI & TECH
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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, and rubber milling at room temperature. The fragrance components of roses still lose a lot and the utilization rate of active components is low.

Method used

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

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0077] A probiotic dry red wine is mainly prepared from the following raw materials in parts by weight:

[0078] 125 parts of dry red wine, 20 parts of roses, 13 parts of modified dietary fiber, 13 parts of honey, 13 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,...

Embodiment 2

[0098] A probiotic dry red wine is mainly prepared from the following raw materials in parts by weight:

[0099] 100 parts of dry red wine, 10 parts of roses, 10 parts of modified dietary fiber, 10 parts of honey, 10 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 mixing inulin, oat fiber, and wheat fiber at a mass ratio of 6:3:1, adding water five times its mass, and ultrasonically extracting at room temperature 200W and 37KHz for 13min , and then under the conditions of electric field strength 30kV / cm, pulse time 400μs, and pulse frequency 300Hz, conduct high-voltage pulse electric field treatment for 13 minutes; use lactic acid to adjust the pH va...

Embodiment 3

[0119] A probiotic dry red wine is mainly prepared from the following raw materials in parts by weight:

[0120] 150 parts of dry red wine, 30 parts of roses, 16 parts of modified dietary fiber, 16 parts of honey, 16 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 20kV / cm, pulse time 300μs, and pulse frequency 200Hz, conduct high-voltage pulse electric field treatment for 10 minutes; use lactic acid to adjust th...

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Abstract

The invention discloses probiotic dry red wine and a preparation method thereof. The preparation method includes that dry red wine and rose flowers are used as raw materials, and low-temperature extraction technologies like high-voltage pulse electric field, microwave, ultrasound and biological enzymolysis are organically combined, so that functional substances and fragrant ingredients of the rose flowers can be retained to maximum extent; probiotics like functional Lactobacillus plantarum are used as fermentation agents, and temperature-variable fermentation and graded inoculation are adopted, probiotic multiplication and accumulation of functional metabolite can be realized to maximum extent, malic acid in the dry red wine can be further converted into lactic acid, acor of the dry red wine can be eliminated, and taste, healthcare function and wine stability of the dry red wine can be improved; the high-voltage pulse electric field, ultrasonic technology and peracetic acid are combined to accelerate aging, so that the probiotic dry red wine obtained has quality equivalent to that of existing fermented common dry red wine after aging for 8-10 years, and is good in aging effect, short in period and high in efficiency.

Description

technical field [0001] The invention relates to the preparation of dry aromatized wine, in particular to a prebiotic 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...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12G1/00C12R1/25C12R1/46C12R1/245C12R1/225C12R1/01
CPCC12G1/00C12G2200/05
Inventor 李建树李政
Owner TIANJIN ZHONGTIAN JINGKE SCI & TECH
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