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Pitaya flower and rose flower glutinous rice wine and preparation method thereof

A technology of pitaya flowers and roses, applied in the preparation of alcoholic beverages, biochemical equipment and methods, methods based on microorganisms, etc., to achieve good antioxidant activity, help blood circulation, and promote metabolism

Inactive Publication Date: 2017-05-10
钦州市钦南区科学技术情报研究所
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] At present, the development and research on rose wine has achieved certain success, but the food development and research on dragon fruit flowers mainly focus on beverages, vinegar, cakes, soups, etc., and there is no relevant report on making wine with dragon fruit flowers.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0023] A kind of pitaya flower rose glutinous rice wine, its preparation method comprises the following steps:

[0024] Step 1. After cleaning the dragon fruit flowers and roses, mix them evenly and add water of equal weight, use a mixer to stir at high speed for 0.5 hours, then ultrasonically treat for 0.5 hours, add cellulase and let stand for 2 hours, then vacuum filter to obtain a mixture Flower juice, wherein the addition of cellulase is 0.5% of the total weight of pitaya flowers and roses;

[0025] Step 2. After mixing the glutinous rice and red beans according to the weight ratio of 10:1, add the mixed flower juice mentioned in step 1 and soak for 1 hour, put it into a grinder and grind it into rice milk, boil the rice milk and cool it to 40°C Adding high-activity dry yeast and fermenting for 2 days to obtain a primary fermentation liquid, wherein the added amount of the mixed flower juice is equal to the total weight of glutinous rice and red beans, and the added amoun...

Embodiment 2

[0028] A kind of pitaya flower rose glutinous rice wine, its preparation method comprises the following steps:

[0029] Step 1. After cleaning the dragon fruit flowers and roses, mix the dragon fruit flowers and roses in a weight ratio of 10:5, mix evenly and add water of equal weight, use a mixer to stir at high speed for 1 hour, and then ultrasonically treat for 0.5 hours. After adding cellulase and leaving it to stand for 4 hours, the mixed flower juice was obtained by vacuum filtration, and the mixed flower juice was put into an evaporator to concentrate until it was concentrated to 1 / 2 of the original volume. 0.5% of the total weight of roses, the rotating speed of high-speed stirring is 2000rmp, the ultrasonic frequency is 100kHz, the ultrasonic power is 40W, and the treatment temperature is 20°C;

[0030] Step 2. After mixing the glutinous rice and red beans according to the weight ratio of 10:5, add the mixed flower juice mentioned in step 1 and soak for 2 hours, put i...

Embodiment 3

[0033] A kind of pitaya flower rose glutinous rice wine, its preparation method comprises the following steps:

[0034] Step 1. After cleaning the dragon fruit flowers and roses, mix the dragon fruit flowers and roses in a weight ratio of 10:5, mix evenly and add water of equal weight, use a mixer to stir at high speed for 1 hour, and then ultrasonically treat for 0.5 hours. Add cellulase and leave it to stand for 3 hours to obtain mixed flower juice by vacuum filtration, put the mixed flower juice into an evaporating rotator to concentrate, and concentrate to 1 / 3 of the original volume, wherein the added amount of cellulase is the amount of dragon fruit flower and 1% of the total weight of roses, the rotating speed of high-speed stirring is 5000rmp, the ultrasonic frequency is 200kHz, the ultrasonic power is 60W, and the treatment temperature is 25°C;

[0035] Step 2. After mixing the glutinous rice and red beans according to the weight ratio of 10:3, add the mixed flower jui...

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Abstract

The invention discloses a pitaya flower and rose flower glutinous rice wine and a preparation method thereof. The preparation method comprises the steps of step 1, performing high-speed stirring, ultrasonic treatment and enzymolysis treatment on pitaya flower and rose flower to obtain a mixed flower juice; step 2, performing fermentation on glutinous rice and red beans to obtain a primary fermentation liquor; step 3, mixing and fermenting the primary fermentation liquor and the mixed flower juice for 2-5 days, then performing sterilization and ultrasonic ageing acceleration, and then performing centrifugal filtering to extract supernatant and further to obtain the pitaya flower and rose flower glutinous rice wine. According to the preparation method of the pitaya flower and rose flower glutinous rice wine, effective materials in flowers such as procyanidine can be effectively retained and then mixed and fermented with the glutinous rice primary fermentation liquor to obtain the flower glutinous rice wine, so that not only nutrition in flowers can be retained, but also fragrance of glutinous rice wine can be obtained, and further the pitaya flower and rose flower glutinous rice wine can achieve the healthcare efficacy of maintaining beauty and nourishing skin.

Description

technical field [0001] The invention relates to the technical field of making glutinous rice wine, in particular to a pitaya rose glutinous rice wine and a preparation method thereof. Background technique [0002] With the improvement of living standards, people have higher and higher requirements for food, not only requiring food to have good taste, but also requiring functions such as nutrition and health care. In recent years, there has been an upsurge of edible flowers in the world. Many flowers contain a variety of high-efficiency bioactive substances that can enhance the body's physique, which is of great benefit to human health. Therefore, the development of fresh flower curative food and functional food has broad prospects. [0003] Dragon fruit flower is rich in nutrition, rich in sugar, organic acid, dietary fiber, protein and multivitamins, the content of dietary fiber reaches 17.4%, and protein is 15.0%. Dragon fruit flower contains mineral elements such as ph...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12G3/02C12R1/865
CPCC12G3/02
Inventor 曾凡跃李友
Owner 钦州市钦南区科学技术情报研究所
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