Roxburgh rose wine and preparation method thereof

The technology of thorn pear wine and thorn pear is applied in the field of health care wine, which can solve the problems of low anthocyanin content and inability to activate the regeneration of pancreatic islet cells in diabetic patients.

Inactive Publication Date: 2018-12-07
贵州兴贵源酒业有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] The present invention intends to provide a kind of thorn pear wine to solve the problem that the existing thorn pear wine has less anthocyanin content and cannot activate the regeneration of islet cells of diabetic patients

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0021] Embodiment 1: a kind of thorn pear wine, by weight 2 parts of thorn pear, 0.2 part of rejuvenation, 0.2 part of honey, 0.1 part of jujube, 0.2 part of rock sugar, 8 parts of bayberry, 8 parts of white wine, 0.01 part of saccharomycete composition.

[0022] The preparation method of pear wine, comprises the following steps:

[0023] (1) Drying: Clean the prickly pears, place the cleaned prickly pears in a dry and ventilated place to dry for 5 days, put the prickly pears after drying in a drying furnace and dry them for 18 hours at 70°C with charcoal fire Get prickly pear dried fruit.

[0024] (2) Juicing: select fruit plump, red bayberry with high juice content is put into the squeezer to squeeze the juice, and the squeezed juice is put into the fermentation tank;

[0025] (3) Fermentation: put the wine yeast into the fruit juice of the fermenter, stir evenly and then seal the fermenter, ferment for 2 months at a room temperature of 25°, remove the lid of the fermenter...

Embodiment 2

[0027] Embodiment 2: a kind of Rosa roxburghii wine, by parts by weight 3 parts of Rosa roxburghii, 0.3 part of Rejuvenation Herb, 0.4 part of honey, 0.3 part of Chinese jujube, 0.3 part of rock sugar, 9 parts of red bayberry, 9 parts of white wine, 0.2 part of saccharomyces composition.

[0028] The preparation method of pear wine, comprises the following steps:

[0029] (1) Drying: Clean the prickly pears, place the cleaned prickly pears in a dry and ventilated place to dry for 6 days, put the dried prickly pears into a drying furnace and dry them at 65°C for 19 hours with charcoal fire Get prickly pear dried fruit.

[0030] (2) Juicing: select fruit plump, red bayberry with high juice content is put into the squeezer to squeeze the juice, and the squeezed juice is put into the fermentation tank;

[0031] (3) Fermentation: put the wine yeast into the fruit juice of the fermentation tank, seal the fermentation tank after stirring evenly, and ferment for 3 months at a room t...

Embodiment 3

[0033] Embodiment 3: a kind of Rosa roxburghii wine, by parts by weight 4 parts of Rosa roxburghii, 0.1 part of Rejuvenation Herb, 0.3 part of honey, 0.2 part of Chinese jujube, 0.1 part of rock sugar, 10 parts of red bayberry, 10 parts of white wine, 0.03 part of saccharomyces composition.

[0034] (1) Drying: Clean the prickly pears, place the cleaned prickly pears in a dry and ventilated place to dry for 5 days, put the prickly pears after drying in a drying furnace and dry them for 20 hours at 60°C with charcoal fire Get prickly pear dried fruit.

[0035] (2) Juicing: select fruit plump, red bayberry with high juice content is put into the squeezer to squeeze the juice, and the squeezed juice is put into the fermentation tank;

[0036] (3) Fermentation: put the wine yeast into the fruit juice of the fermenter, stir evenly and seal the fermenter, ferment for 4 months at a room temperature of 25°, remove the lid of the fermenter every week during the fermentation, Blow oxy...

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PUM

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Abstract

The invention discloses a roxburgh rose wine and a preparation method thereof and belongs to the technical field of healthcare wine. The roxburgh rose wine is prepared from the following raw materialsin parts by weight: roxburgh rose, rhodobryum roseum, honey, Chinese date, rock candy, red bayberry, white spirit and saccharomycetes. The preparation method comprises the following steps: (1) juicing: selecting red bayberries with completely filled fruit and high juice content, putting the red bayberries into a squeezer for juicing, and then putting the squeezed juice into a fermentation pot; (2) fermenting: putting saccharomycetes into the juice in the fermentation pot, uniformly stirring and then sealing the fermentation pot, fermenting for 2-4 months at room temperature of 20-35 DEG C andintroducing oxygen into the fermentation pot every week during the fermentation process; (3) brewing: adding roxburgh rose, rhodobryum roseum, honey, Chinese date, rock candy and white spirit in parts by weight into the fermented juice, uniformly stirring, sealing the fermentation pot and brewing for 1-3 months. The roxburgh rose wine prepared from the raw materials according to the method tastesgentle and cool and has the healthcare functions of restoring pancreas islet function, anti-aging, reducing blood fat, and the like.

Description

technical field [0001] The invention relates to the technical field of health wine, in particular to a prickly pear wine and a preparation method thereof. Background technique [0002] Rosa roxburghii, also known as Mulizi, Tianci pear, and Songchungui, is a perennial shrub in the family Rosaceae. Rosa roxburghii has high medicinal value, nutritional value and ornamental value, and has broad development prospects. [0003] In terms of medicinal value, the flowers, leaves, fruits, and seeds of Rosa roxburghii can be used as medicine. Superoxide dismutase. [0004] The prickly pear wine made from prickly pears is simply cleaned and then put into white wine for brewing. However, the prickly pear wine made by this method only contains fruity aroma and has a good drinking taste. It is better, but the content of anthocyanin in the prickly pear wine brewed by it is low, which cannot activate the regeneration of islet cells of diabetic patients and alleviate the condition of diab...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12G3/04A61K36/738A61P1/14A61P9/12A61P3/00A61P35/00A61P39/06A61P39/00A61P39/02A61P37/04
CPCA61K35/644A61K36/185A61K36/287A61K36/725A61K36/738A61P1/14A61P3/00A61P9/12A61P35/00A61P37/04A61P39/00A61P39/02A61P39/06C12G3/04A61K2300/00
Inventor 敖正飞
Owner 贵州兴贵源酒业有限公司
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