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Strong-flavor dry red wine aromatized by flos rosae rugosae and method for preparing strong-flavor dry red wine

A technology for dry red wine and red wine, which is applied to the field of strong-flavored rose-flavored dry red wine and its preparation, can solve the problems of large loss of rose fragrance components, low utilization rate of effective components and the like

Inactive Publication Date: 2016-06-15
邵素英
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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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  • Strong-flavor dry red wine aromatized by flos rosae rugosae and method for preparing strong-flavor dry red wine
  • Strong-flavor dry red wine aromatized by flos rosae rugosae and method for preparing strong-flavor dry red wine
  • Strong-flavor dry red wine aromatized by flos rosae rugosae and method for preparing strong-flavor dry red wine

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0077] A kind of strong-scented rose scented dry red wine, mainly prepared from the following raw materials in parts by weight:

[0078] 180 parts of dry red wine, 40 parts of roses, 25 parts of modified dietary fiber, 13 parts of honey, 13 parts of probiotic powder, 8 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, Bifidobacter...

Embodiment 2

[0098] A kind of strong-scented rose scented dry red wine, mainly prepared from the following raw materials in parts by weight:

[0099] 160 parts of dry red wine, 30 parts of roses, 20 parts of modified dietary fiber, 10 parts of honey, 10 parts of probiotic powder, 6 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 ...

Embodiment 3

[0119] A kind of strong-scented rose scented dry red wine, mainly prepared from the following raw materials in parts by weight:

[0120] 200 parts of dry red wine, 50 parts of roses, 30 parts of modified dietary fiber, 16 parts of honey, 16 parts of probiotic powder, 10 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...

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Abstract

The invention discloses strong-flavor dry red wine aromatized by flos rosae rugosae and a method for preparing the strong-flavor dry red wine. The strong-flavor dry red wine and the method have the advantages that the strong-flavor dry red wine is made of dry red wine and the flos rosae rugosae, low-temperature extraction technologies of high-voltage pulse electric fields, microwave, ultrasonic, biological enzymatic hydrolysis and the like are organically combined with one another, and accordingly functional substances and aroma components of the flos rosae rugosae can be reserved to the greatest extent; probiotics such as functional lactobacillus plantarum are used as fermentation agents, accordingly, proliferation of the probiotics and maximum accumulation of functional metabolites can be acquired to the greatest extent in temperature-shift fermentation and fractional inoculation modes, malic acid in the dry red wine further can be converted into lactic acid, sourness and astringency of the dry red wine can be eliminated, taste, healthcare functions and the wine body stability of the dry red wine can be enhanced, aging can be accelerated by the high-voltage pulse electric fields, the ultrasonic technologies and peracetic acid jointly, quality indexes of the strong-flavor dry red wine aromatized by the flos rosae rugosae are equivalent to the vinosity of existing fermentation type common dry red wine which is aged for 8-10 years, good aging effects can be realized, and the method is 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 strong-flavor rose 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 ...

Claims

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Application Information

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IPC IPC(8): C12G1/00C12R1/25C12R1/46C12R1/245C12R1/225C12R1/01
CPCC12G1/00
Inventor 邵素英
Owner 邵素英
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