Rosa roxburghii liquor and preparation method thereof

The technology of thorn pear wine and thorn pear is applied in the preparation of alcoholic beverages, pharmaceutical formulations, medical preparations containing active ingredients, etc., to achieve the effects of refreshing taste, mellow taste and improving nutritional content.

Inactive Publication Date: 2018-02-23
贵州文松酒业有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] With the development of society, people have higher and higher requirements for health, and the thorn pear fruit wine sold on the market mainly adopts the traditional thorn pear soaking wine production process, and there are fewer varieties of thorn pear fermentation, and the thorn pear wine Pear soaked wine still has a lot of room for improvement in terms of nutrition, flavor, taste, mouthfeel, etc. Therefore, the inventor has developed a kind of quality, nutrition and health care effect through long-term research and exploration, and by improving the process and formula. prickly pear wine

Method used

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  • Rosa roxburghii liquor and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0027] A kind of Rosa roxburghii wine, the raw material is 80kg of glutinous rice, 20kg of white sugar, 10kg of Rosa roxburghii dried fruit, 1kg of Mimonia japonica, 0.45kg of distiller's yeast, 0.18kg of yeast, and 140kg of water in parts by weight.

[0028] The preparation method of above-mentioned prickly pear wine, comprises the following steps:

[0029] (1) Decoction: Add water to the glutinous rice, heat it with microwave at 60°C, treat it at a constant temperature for 10 minutes, then filter it, spread it evenly on a dustpan and cool it for 5 minutes, turn it every 30s, wait After the glutinous rice is cooled to room temperature, add the previously filtered filtrate, and decoct at 90°C for 30 minutes to obtain cooked glutinous rice;

[0030] (2) Extraction: After mixing the dried Rosa roxburghii and Budhimonica japonica, crush it to 80 mesh, use ethanol and water as solvents for ultrasonic extraction 3 times to obtain the extract:

[0031] (3) Fermentation: Mix cooked ...

Embodiment 2

[0039] A kind of Rosa roxburghii wine, the raw material is 110kg of glutinous rice, 30kg of white sugar, 20kg of Rosa roxburghii dried fruit, 3kg of Prickly Pear, 0.55kg of distiller's yeast, 0.23kg of yeast, and 160kg of water in parts by weight.

[0040] The preparation method of above-mentioned prickly pear wine, comprises the following steps:

[0041] (1) Decoction: add water to the glutinous rice, use microwave heating treatment, heating temperature is 80 ℃, constant temperature treatment for 20 minutes, then filter, spread it evenly on the dustpan and let it cool for 10 minutes, turn it every 40s, wait After the glutinous rice is cooled to room temperature, add the previously filtered filtrate, and decoct at 100°C for 40 minutes to obtain cooked glutinous rice;

[0042] (2) Extraction: After mixing the dried Rosa roxburghii and Budhimonica japonica, crush it to 120 mesh, use ethanol and water as solvents for ultrasonic extraction 3 times to obtain the extract:

[0043] ...

Embodiment 3

[0051] A kind of Rosa roxburghii wine, the raw material is 100kg of glutinous rice, 25kg of white sugar, 15kg of Rosa roxburghii dried fruit, 2kg of Mimeng japonica, 0.5kg of distiller's yeast, 0.2kg of yeast, and 150kg of water in parts by weight.

[0052] The preparation method of above-mentioned prickly pear wine, comprises the following steps:

[0053] (1) Decoction: Add water to the glutinous rice, heat it with microwave at 70°C, keep it at a constant temperature for 15 minutes, then filter it, spread it evenly on the dustpan and cool it for 8 minutes, turn it every 35s, wait After the glutinous rice is cooled to room temperature, add the previously filtered filtrate, and decoct at 95°C for 35 minutes to obtain cooked glutinous rice;

[0054](2) Extraction: After mixing the dried Rosa roxburghii and Budhimonica japonica, pulverize to 100 mesh, use ethanol and water as solvents for ultrasonic extraction 3 times to obtain the extract:

[0055] (3) Fermentation: Mix cooked ...

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Abstract

The invention belongs to the technical field of fruit wine preparation and particularly provides a rosa roxburghii wine and a preparation method thereof. 80-110 parts of glutinous rice, 20-30 parts ofwhite sugar, 10-20 parts of dried rosa roxburghii, 1-3 parts of flos buddlejae, 0.45-0.55 part of distiller's yeast, 0.18-0.23 part of yeast, and 140-160 parts of water are used as raw materials. Through the adjustment of decoction, extraction, and fermentation processes, the active substances in the rosa roxburghii and flos buddlejae are retained to the utmost extent, the nutrient content of therosa roxburghii wine is improved, and the strong fruit aroma of the rosa roxburghii is retained. The rosa roxburghii wine has a savory and mellow taste, a fresh and cool mouthfeel, and qi-invigorating , blood-enriching, anti-liver-heat, anti-fatigue, digestion-promoting and other health effects.

Description

technical field [0001] The invention belongs to the technical field of fruit wine preparation, in particular to a prickly pear wine and a preparation method thereof Background technique [0002] Rosa roxburghii can protect the heart, relieve fatigue, enhance myocardial vitality, and lower blood pressure; the glycosides and tannic acid contained in it can eliminate phlegm and relieve cough, and have a maintenance effect on the throat; Vitamins are easily absorbed by the body, increase appetite, and have a protective effect on the liver; Rosa roxburghii is cool in nature and can clear away heat and calm down. Regular consumption can restore blood pressure to normal and improve dizziness and other symptoms; Eating Rosa roxburghii can prevent atherosclerosis and inhibit carcinogenesis The formation of substance nitrosamines, so as to prevent and fight cancer; the pectin content in Rosa roxburghii is very high, which is helpful for digestion and defecation; It is widely used in ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12G3/02A61K36/738A61P1/14A61P7/06A61P1/16A61P39/00
CPCA61K36/56A61K36/738C12G3/02A61K2300/00
Inventor 鄢文松封家德
Owner 贵州文松酒业有限公司
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