Preparation technology of rose wine

A preparation process, the technology of rose wine, applied in the preparation of alcoholic beverages, medical preparations containing active ingredients, plant raw materials, etc., can solve the problems of not being able to fully utilize the active ingredients of roses, and achieve a strong smell and a deep aftertaste Sweet, mellow and refreshing effect

Inactive Publication Date: 2017-07-07
冯健
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] In view of this, the purpose of the present invention is to provide a preparation process of rose wine, to solve the technical problem that the existing rose wine cannot fully utilize the active ingredients in roses

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0025] A preparation process for rose wine, comprising the following steps:

[0026] (1) Picking: At 5 o'clock in the morning on a sunny day, choose roses with bright color and no pests and diseases, and pick rose petals in full bloom for preparing flower wine A, flower wine B and rose water;

[0027] (2) Prepare flower wine A: Dry the above-mentioned fresh roses picked with hot air, control the temperature of the hot air at 50° C., so as not to destroy the fragrance and active ingredients of the roses, dry for 30-40 hours until the water content is 3%, Then add the dried roses to Maotai-flavored liquor that is more than 5 years old and soak for 10 days. The weight ratio of petals to liquor is 0.8:100. Immerse the fragrance and active ingredients of roses into the liquor and filter to remove rose petals. Then get flower wine A;

[0028] (3) Prepare Huajiu B: Cook the grain according to the traditional wine making process, add 5% fresh rose petals of grain weight before fermen...

Embodiment 2

[0034] A preparation process for rose wine, comprising the following steps:

[0035] (1) Picking: At 5 o'clock in the morning on a sunny day, choose roses with bright color and no pests and diseases, and pick rose petals in full bloom for preparing flower wine A, flower wine B and rose water;

[0036] (2) Prepare floral wine A: Dry the picked fresh roses with hot air, and control the temperature of the hot air to be 60°C so as not to destroy the fragrance and active ingredients of the roses, dry them for 30 hours until the water content is 5%, and then dry them Dried roses are soaked in sauce-flavored liquor more than 5 years old and soaked for 15 days. The weight ratio of petals to liquor is 1.5:100. The fragrance and active ingredients of roses are immersed in liquor, and the rose petals are removed by filtration to obtain flower wine A;

[0037] (3) Prepare Huajiu B: Cook the grain according to the traditional wine making process, add fresh rose petals with 8% grain weight...

Embodiment 3

[0043] A preparation process for rose wine, comprising the following steps:

[0044] (1) Picking: At 6 o'clock in the morning on a sunny day, choose roses with bright color and no pests and diseases, and pick rose petals in full bloom for preparing flower wine A, flower wine B and rose water;

[0045] (2) Prepare floral wine A: Dry the picked fresh roses with hot air, control the temperature of the hot air at 55°C so as not to destroy the fragrance and active ingredients of the roses, dry them for 35 hours until the water content is 4%, and then dry them Dried roses are added to Maotai-flavored liquor that is more than 5 years old and soaked for 12 days. The weight ratio of petals to liquor is 1:100. The fragrance and active ingredients of roses are immersed in liquor, and the rose petals are removed by filtration to obtain flower wine A;

[0046] (3) Prepare Huajiu B: Cook the grain according to the traditional wine making process, add fresh rose petals with 6% grain weight ...

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Abstract

Belonging to the technical field of food processing, the invention in particular relates to a preparation technology of rose wine. The technology includes the steps of: (1) picking: picking rose petals in full bloom in the early morning; (2) preparation of flower wine A: drying the picked fresh roses with hot air, then soaking the dried roses in Baijiu, and performing filtering to obtain flower wine A; (3) preparation of flower wine B: cooking grains according to a traditional wine making technology, adding fresh rose petals before fermentation and stirring the substances evenly, then adding a distiller's yeast to perform fermentation treatment, and then conducting distillation to obtain flower wine B; (4) preparation of rose water: distilling the fresh rose petals to obtain rose water; and (5) mixing: mixing the flower wine A, flower wine B and rose water evenly so as to obtain a finished product rose wine. The rose wine obtained by the technology provided by the invention has the characteristics of crystal clear, clear and transparent wine color, mellow and refreshing wine quality, long and sweet aftertaste, sweet and soft wine body, and sweet and delicious aftertaste.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to a preparation process of rose wine. Background technique [0002] Rose is a perennial evergreen or deciduous shrub of the genus Rosa in the Rosaceae family. The rose buds are fragrant, tender, moist, warm in nature, and slightly bitter in taste. It has been cultivated in my country for more than two hundred years. Roses contain a variety of effective active ingredients, mainly citronellol, linalool, nerol, phenylethyl alcohol, eugenol, farnesol and its lipids, rose ether and methyl eugenol, etc. These The ingredients have good functions of regulating qi and relieving pain, promoting blood circulation and removing blood stasis, improving peripheral and visceral microcirculation, etc. [0003] At present, there are many kinds of wines. To improve the flower fragrance of the wine, the essence of flowers is usually added to the brewed wine to form flower wine. Although this...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12G3/04C12G3/02A61K36/738A61P1/16A61P1/00A61P15/00A61P1/12A61P35/00
CPCA61K36/738C12G3/02C12G3/04A61K2300/00
Inventor 冯健
Owner 冯健
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