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Roxburgh rose fruit wine and preparation method thereof

The technology of thorn pear wine and thorn pear, which is applied in the field of food processing, can solve the problems of high tannin content, low sugar content of thorn pear, influence on taste, etc., and achieves the effects of rich fruit aroma, good taste, and sour and mellow taste.

Inactive Publication Date: 2018-12-21
贵州宏财聚农投资有限责任公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, the sugar content of Rosa roxburghii is low, so it cannot be produced by copying the method of wine; at the same time, the tannin content in Rosa roxburghii is high, which affects the taste, and has an inhibitory effect on microorganisms during the fermentation process, so it is rarely used Separate prickly pear juice for fermentation

Method used

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  • Roxburgh rose fruit wine and preparation method thereof
  • Roxburgh rose fruit wine and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0030] The Rosa roxburghii wine of the present embodiment is made from the raw materials of the following weights: Rosa roxburghii fruit 220g, white wine 3L, apple juice 20g and Rosa roxburghii root 100g. Wherein, the sugar content of the apple juice is 55°Bx by refractometer, and the alcohol content of the liquor is 48% (v / v).

[0031] The preparation method of above-mentioned thorn pear wine, comprises the steps:

[0032] Step 1: Take the following raw materials: 220g of Rosa roxburghii fruit, 3L of white wine, 20g of apple juice and 100g of Rosa roxburghii root;

[0033] Step 2: Take Rosa roxburghii fruit and Rosa roxburghii root, wash, mash, pass through a filter membrane with a pore size of 2 μm, add apple juice to the filtrate, and sterilize in a 70°C water bath for 15 minutes;

[0034] Step 3: adding white wine, cold-soaking and sealing at 0° C. for 30 days, passing through a filter membrane with a pore size of 0.5 μm, and taking the filtrate for filling to obtain the ...

Embodiment 2

[0036] The Rosa roxburghii wine of the present embodiment is made from the raw materials of the following weights: Rosa roxburghii fruit 235g, white wine 2L, apple juice 30g and Rosa roxburghii root 90g. Wherein, the sugar content of the apple juice is 68 ° Bx by refractometer, and the alcohol content of the liquor is 51% (v / v).

[0037] The preparation method of above-mentioned thorn pear wine, comprises the steps:

[0038] Step 1: Take the following raw materials by weight: 235g of Rosa roxburghii fruit, 2L of white wine, 30g of apple juice and 90g of Rosa roxburghii root;

[0039] Step 2: Take Rosa roxburghii fruit and Rosa roxburghii root, wash, mash, pass through a filter membrane with a pore size of 2 μm, add apple juice to the filtrate, and sterilize in a 70°C water bath for 18 minutes;

[0040] Step 3: adding white wine, cold-soaking and sealing at 1°C for 25 days, passing through a filter membrane with a pore size of 0.5 μm, taking the filtrate for filling, and then ...

Embodiment 3

[0042] The Rosa roxburghii wine of the present embodiment is made from the raw materials of the following weight: 250 g of Rosa roxburghii fruit, 1 L of white wine, 40 g of apple juice and 80 g of Rosa roxburghii root. Wherein, the sugar content of the apple juice is 70°Bx by refractometer, and the alcohol content of the liquor is 54% (v / v).

[0043] The preparation method of above-mentioned thorn pear wine, comprises the steps:

[0044] Step 1: Take the following raw materials: 250g of Rosa roxburghii fruit, 1L of white wine, 40g of apple juice and 80g of Rosa roxburghii root;

[0045] Step 2: Take Rosa roxburghii fruit and Rosa roxburghii root, wash, mash, pass through a filter membrane with a pore size of 2 μm, add apple juice to the filtrate, and sterilize in a 70°C water bath for 20 minutes;

[0046] Step 3: adding white wine, cold-soaking and sealing at 2°C for 20 days, passing through a filter membrane with a pore size of 0.5 μm, taking the filtrate and filling it to o...

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Abstract

The invention discloses roxburgh rose fruit wine and a preparation method thereof, and belongs to the technical field of food processing. The roxburgh rose fruit wine is prepared from the following raw materials by weight: 220-250 g of roxburgh rose fruits, 1-3 L of baijiu, 20-40 g of apple juice and 80-100 g of roxburgh rose roots. The invention further discloses a preparation method of the roxburgh rose fruit wine. The roxburgh rose fruit wine prepared by the preparation method has the advantages that the defects of roxburgh rose fruit wine prepared by the prior art, including low utilization rate and difficulty in storage, are overcome; the roxburgh rose fruit wine contains natural roxburgh rose fruit ingredients and has a sweet and sour taste, good mouth feel, low acidity and rich nutrition; the effects of enhancing the immunity, detoxifying the body, nourishing the skin and the like can be achieved after long-term drinking.

Description

technical field [0001] The invention relates to prickly pear wine and a preparation method thereof, belonging to the technical field of food processing. Background technique [0002] Rosaroxbunghii (Rosaroxbunghii) is the fruit of the perennial deciduous shrubs of the Rosaceae family. Birds, Wen Xianguo, etc. Rosa roxburghii is a unique plant in my country and can be used as medicine. Its roots, stems, leaves and fruits all have extremely high medicinal value. Rosa roxburghii is rich in vitamin C (Vc), superoxide dismutase (SOD), Rosa roxburghii flavonoids, Rosa roxburghii polysaccharides and various essential amino acids for human body. The flavonoids contained in Rosa roxburghii have important biological activities such as anti-inflammatory, dilating coronary arteries, affecting blood pressure, protecting cardiovascular, scavenging free radicals and anti-tumor. [0003] Rosa roxburghii fruit has a strong and special honey aroma, and at the same time has a lot of tannin ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12G3/06
CPCC12G3/06
Inventor 邹雷李凯
Owner 贵州宏财聚农投资有限责任公司
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