Rosa roxburghii Tratt fruit wine and production method thereof

A thorn pear fruit wine and thorn pear technology, which is applied in the fields of medical formula, alcoholic beverage preparation, plant raw materials, etc., can solve the problem that the acidity and astringency of fruit wine are difficult to control, the production of thorn pear fruit wine is stagnant, and the taste of thorn pear fruit wine is not good. To achieve the effects of easy large-scale production, prolonging female puberty, and improving color and taste

Inactive Publication Date: 2018-01-05
HARBIN SHANBAO LIQUOR IND
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] At present, the production process of thorn pear wine is complicated, and the acidity and astringency of the produced fruit wine a

Method used

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  • Rosa roxburghii Tratt fruit wine and production method thereof

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Experimental program
Comparison scheme
Effect test

Embodiment 1

[0031] A kind of Rosa roxburghii fruit wine, it is made from the raw material of following weight ratio, Rosa roxburghii 120-150 parts, longan 20-25 parts, 15-20 parts of chestnuts, 18-24 parts of plum leaves, Curcuma 10-16 parts, yam 16-26 parts.

[0032] Above-mentioned each component is made into the production method of a kind of Rosa roxburghii fruit wine of the present invention, main steps are:

[0033] Step 1. Raw material processing

[0034] Select fully ripe, strong aroma, no mildew, no rot, no pests and no green thorn pears as raw materials, clean them, remove the peel, take out the core or seeds, and put them into a general-purpose fruit crusher to break into 5 pieces. -6mm particles, put the crushed granule pulp into a beater for beating to make Rosa roxburghii pulp for subsequent use;

[0035] Step 2, enzymatic hydrolysis

[0036] Put the prickly pear pulp into the pre-sterilized fermenter, and add an appropriate amount of pectinase to the ferme...

Embodiment 2

[0044] A kind of Rosa roxburghii fruit wine, its preferred weight ratio is 120-140 parts of Rosa roxburghii, 20-23 parts of longan, 15-19 parts of chestnuts, 18-22 parts of plum leaves, Curcuma 10-14 parts, yam 16-23 parts.

[0045] Above-mentioned each component is made the production method of a kind of Rosa roxburghii fruit wine of the present invention, is identical with the preparation method of embodiment 1.

Embodiment 3

[0047] A kind of Rosa roxburghii fruit wine, its optimal weight ratio is, 130 parts of Rosa roxburghii, 22 parts of longan, 17 parts of chestnuts, 20 parts of plum leaves, Curcuma 12 parts, yam 20 parts.

[0048] Above-mentioned each component is made the production method of a kind of Rosa roxburghii fruit wine of the present invention, is identical with the preparation method of embodiment 1.

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Abstract

The invention relates to the field of fruit wine brewing, in particular to a roxburghii fruit wine and a production method. It uses roxburghii as the main raw material, supplemented with Chinese medicinal materials such as longan, chestnut, plum leaf, curcuma, yam, etc., and undergoes raw material treatment and enzymolysis. , fermentation, preparation of traditional Chinese medicine liquid and preparation of fruit wine and other steps of processing and production. The invention adopts low-temperature fermentation, which is beneficial to enhance the aroma of the fruit wine, improve the color and taste of the fruit wine; solve the shortcomings of the traditional wine making method, the production process is simple, the production cycle is short, the production cost is greatly reduced, the production efficiency is improved, and it is easy for large-scale production .

Description

technical field [0001] The invention relates to the field of fruit wine brewing, in particular to a prickly pear fruit wine and a production method thereof. Background technique [0002] Ripe Rosa roxburghii has thick flesh, sweet and sour taste, and the fruit is rich in sugar, vitamins, carotene, organic acids, more than 20 kinds of amino acids, more than 10 kinds of trace elements beneficial to the human body, and superoxide dismutase. Especially the vitamin C content is extremely high, which is the highest among current fruits. The content per 100 grams of fresh fruit is 841.58-3541.13 mg, which is 50 times that of citrus and 10 times that of kiwi. It has the reputation of "the king of vitamin C". Rosa roxburghii fruit has high nutritional value and medical value. Its taste is sour, astringent, and flat; digestion and spleen invigoration, astringent and antidiarrheal; used to treat abdominal distension, dysentery, enteritis, vitamin C deficiency, etc. Rosa roxburghii ...

Claims

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Application Information

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IPC IPC(8): C12G3/02A61K36/9066A61P1/14A61P1/12
Inventor 尹凤琴王胜杰
Owner HARBIN SHANBAO LIQUOR IND
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