Flavored dry red wine and preparation method thereof

A technology for dry red wine and red wine, which is applied in the field of aromatized dry red wine and its preparation, and 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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  • Flavored dry red wine and preparation method thereof
  • Flavored dry red wine and preparation method thereof
  • Flavored dry red wine and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

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

[0078] 125 parts of dry red wine, 40 parts of roses, 25 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, B....

Embodiment 2

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

[0099] 100 parts of dry red wine, 30 parts of roses, 20 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 dried 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 val...

Embodiment 3

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

[0120] 150 parts of dry red wine, 50 parts of roses, 30 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 the p...

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Abstract

The invention discloses a flavored dry red wine and a preparation method thereof. Dry red wine and rose flowers are used as material and subjected to the organic combination of low temperature extraction techniques such as high-tension pulse electric field, microwave, ultrasound and biological enzymolysis, functional substances and flavor ingredients in the rose flowers can be retained to the maximum extent; probiotics such as functional Lactobacillus plantarum are used as fermenting agents, variable temperature fermentation and fractional inoculation methods are used, probiotic proliferation and functional metabolites can be maximally accumulated, malic acid in the dry red wine can be further converted into lactic acid, removing sour and acridness of the dry red wine and improving the taste and health function of the dry red wine as well as wine body stability; by joint accelerated aging of high-tension pulse electric field, ultrasound technology and peracetic acid, the obtained flavored dry red wine has a quality index equivalent to the quality of existing fermented common dry red wines aged for 8-10 years, aging effect is good, aging period is short and aging efficiency is high.

Description

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

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12G1/00
CPCC12G1/00
Inventor 李建树李政
Owner TIANJIN ZHONGTIAN JINGKE SCI & TECH
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