Rose wine and preparation method thereof

A technology for rose wine and fresh roses, which is applied in the field of food processing, can solve the problems that the active ingredients of roses cannot be effectively exerted, and the active ingredients cannot be obtained from roses, so as to achieve the benefits of health, endocrine regulation, and promotion of blood circulation. Effect

Inactive Publication Date: 2016-10-26
滁州恒盛农业科技有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

At present, people simply soak fresh roses in white wine, and then drink the wine. This method cannot effectively and completely obtain active ingredients from roses, and the active ingredients in roses cannot be effectively used.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0011] A rose wine, comprising 200 parts by weight of fresh roses, 10 parts of lilies, 10 parts of sweet-scented osmanthus, 20 parts of honeysuckle, 10 parts of medlar, 10 parts of Angelica dahurica, 20 parts of honey, 20 parts of Ganoderma lucidum and 50-60 parts 800 parts of liquor.

[0012] A method for preparing rose wine, which comprises weighing fresh roses, lilies, osmanthus, honeysuckle, wolfberry, angelica, and ganoderma in proportion, freeze-drying, grinding, and uniformly mixing in sequence, and putting the obtained mixture into minus 20°C Take it out after 24 hours under ambient conditions, add the taken out mixture and honey into white wine, ferment at 20°C for 4 months, and filter to get rose wine.

Embodiment 2

[0014] A kind of rose wine, comprising by weight, 250 parts of fresh roses, 15 parts of lilies, 15 parts of sweet-scented osmanthus, 25 parts of honeysuckle, 15 parts of medlar, 15 parts of Angelica dahurica, 25 parts of honey, 25 parts of Ganoderma lucidum and 50-60 parts 900 parts of liquor.

[0015] A method for preparing rose wine, which comprises weighing fresh roses, lilies, osmanthus, honeysuckle, wolfberry, angelica, and ganoderma in proportion, freeze-drying, grinding, and uniformly mixing in sequence, and putting the obtained mixture into minus 20°C Take it out after 24 hours under ambient conditions, add the taken out mixture and honey into white wine, ferment at 20°C for 4 months, and filter to get rose wine.

Embodiment 3

[0017] A kind of rose wine, comprising by weight, 300 parts of fresh roses, 20 parts of lilies, 20 parts of sweet-scented osmanthus, 30 parts of honeysuckle, 20 parts of wolfberry, 20 parts of angelica, 30 parts of honey, 30 parts of ganoderma and 50-60 parts 1000 parts of liquor.

[0018] A method for preparing rose wine, which comprises weighing fresh roses, lilies, osmanthus, honeysuckle, wolfberry, angelica, and ganoderma in proportion, freeze-drying, grinding, and uniformly mixing in sequence, and putting the obtained mixture into minus 20°C Take it out after 24 hours under ambient conditions, add the taken out mixture and honey into white wine, ferment at 20°C for 4 months, and filter to get rose wine.

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PUM

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Abstract

The invention belongs to the technical field of food processing, and particularly relates to a rose wine and a preparation method thereof. The rose wine comprises, by weight, 200-300 parts of fresh rose, 10-20 parts of lily, 10-20 parts of osmanthus fragrans, 20-30 parts of honeysuckle, 10-20 parts of Chinese wolfberry, 10-20 parts of angelica dahurica, 20-30 parts of honey, 20-30 parts of ganoderma lucidum, and 800-1000 parts of a Baijiu with an alcoholicity of 50-60% vol. According to the present invention, the effective components in the rose are not damaged, and the effective components are completely extracted and are combined and dissolved in the Baijiu, such that the rose is easily absorbed by the human body so as to provide the effective effect; and the lily, the osmanthus fragrans, the honeysuckle, the Chinese wolfberry, the angelica dahurica, the honey, and the ganoderma lucidum are added, such that the effects of effective human endocrine regulation, blood circulation promoting and body health benefiting are provided.

Description

technical field [0001] The invention belongs to the technical field of food processing, and in particular relates to a rose wine and a preparation method thereof. Background technique [0002] At present, there are many kinds of wine, and to improve the flower fragrance of the wine, the essence of flowers is usually added into the brewed wine to form flower wine. It cannot exist in wine, especially different flowers contain different active ingredients, so it has different effects on the human body, such as saffron, which has the effect of promoting blood circulation and relaxing muscles; practice has found that roses have the functions of regulating qi and relieving stagnation, and dissipating blood stasis. Liver-stomach pain, Xinjiu wind arthralgia, hematemesis and hemoptysis, irregular menstruation, red and white leucorrhea, dysentery, mastitis, swelling and poisoning. At present, people simply soak fresh roses in white wine, and then drink the wine. This method cannot e...

Claims

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Application Information

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IPC IPC(8): C12G3/04A61K36/8967A61P1/14A61K35/644
CPCC12G3/04A61K35/644A61K36/074A61K36/232A61K36/355A61K36/63A61K36/738A61K36/815A61K36/8967A61K2300/00
Inventor 曹正祥
Owner 滁州恒盛农业科技有限公司
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