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Preparation method of roxburgh rose, waxberry and sorghum wine

A technology for thorn pear bayberry and sorghum wine, which is applied in the field of preparation of thorn pear bayberry sorghum wine, can solve the problems of sour taste, single product taste, unsightly color and the like, and achieves the effects of improving taste, easy availability of raw materials and low price.

Inactive Publication Date: 2019-07-16
贵州恒力源天然生物科技有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0002] At present, the existing thorn pear wine has a sour and astringent taste due to the fresh fruit of thorn pear itself, and the product tastes single, and many pigments of the fresh thorn pear fruit are dissolved in the thorn pear wine, and the color is not good-looking, but in some technologies, many compounds are used To adjust the taste and color of prickly pear wine, although the content of the substances contained in the prickly pear wine is tested to meet the national food standards, but in order to expand the prickly pear wine to adapt to the development of the market and meet the choices of more people, it is necessary to improve the prickly pear wine. While improving the quality of pear wine, the dietary efficacy of pear wine is increased, so that the market can choose according to their own conditions, and provide better choices for related products of pear wine, and can also improve the taste and color of pear wine , under the factors of the original ecological concept adopted by the company, a kind of thorn pear bayberry sorghum wine was developed

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0020] Embodiment 1: Rosa roxburghii sorghum wine, made with the raw materials of following weight, roxburghii pulp 50kg, waxberry 30kg, sorghum 40kg, distiller's yeast is 0.8kg of sorghum quality.

[0021] Concrete preparation steps are as follows;

[0022] a. Collect the fresh fruits of Rosa roxburghii and Waxberry and wash them and place them in the freezer. The cold storage temperature is -3 degrees Celsius to obtain the fresh fruits of Rosa roxburghii and the fresh fruits of Waxberry A and B;

[0023] b. Wash the sorghum and filter the water to obtain product C;

[0024] c. Steam product C to obtain product D;

[0025] d. Add distiller's koji to product D and cool it down to 20°C, mix well and ferment for 30 days to obtain product E;

[0026] e, distilling the E product, the distillation is a conventional distillation method, and the distillate is taken to obtain the F product;

[0027] f. Add product F to product A, and seal and store for 40 days to get product G;

...

Embodiment 2

[0030] Embodiment 2: Rosa roxburghii sorghum wine, made with the raw materials of following weight, roxburghii pulp 55kg, waxberry 35kg, sorghum 45kg, distiller's yeast is 1.5Kg of sorghum quality.

[0031] Concrete preparation steps are as follows;

[0032] a. Collect the fresh fruits of Rosa roxburghii and Waxberry and wash them and place them in the freezer. The temperature of the cold storage is -2 degrees Celsius to obtain the fresh fruits of Rosa roxburghii and the fresh fruits of Waxberry A and B;

[0033] b. Wash the sorghum and filter the water to obtain product C;

[0034] c. Steam product C to obtain product D;

[0035] d. Add distiller's koji to product D and cool it down to 22°C, mix well, and ferment for 35 days to obtain product E;

[0036] e, distilling the E product, the distillation is a conventional distillation method, and the distillate is taken to obtain the F product;

[0037] f. Add product F to product A, and seal and store for 45 days to obtain pro...

Embodiment 3

[0040] Embodiment 3: Rosa roxburghii sorghum liquor, made with the raw materials of following weight, roxburghii pulp 50kg, waxberry 40kg, sorghum 50kg, distiller's yeast is 1.4kg of sorghum quality.

[0041] Concrete preparation steps are as follows;

[0042] a. Collect the fresh fruits of Rosa roxburghii and Waxberry and wash them and place them in the freezer. The temperature of the cold storage is -2 degrees Celsius to obtain the fresh fruits of Rosa roxburghii and the fresh fruits of Waxberry A and B;

[0043] b. Wash the sorghum and filter the water to obtain product C;

[0044] c. Steam product C to obtain product D;

[0045] d. Add distiller's koji to product D and mix well after cooling down to 20°C, then ferment for 40 days to obtain product E;

[0046] e, distilling the E product, the distillation is a conventional distillation method, and the distillate is taken to obtain the F product;

[0047] f. Add product F to product A, and seal and store for 40 days to ge...

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PUM

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Abstract

The present invention discloses a preparation method of roxburgh rose, waxberry and sorghum wine. The roxburgh rose, waxberry and sorghum wine is prepared from the following raw materials in weight ratios: 50-60 parts of roxburgh rose fruit pulp, 30-40 parts of waxberries, 40-50 days of sorghum, and wine koji at 2%-4% of mass of the sorghum. Firstly, the roxburgh rose and waxberries are washed clean and placed in a freezer, the sorghum is fermented, the fermented sorghum is distilled to obtain sorghum wine, the sorghum wine is used to soak the roxburgh rose fruit pulp, liquid is taken out, thetaken out liquid is put into the waxberries for soaking, the liquid is taken out, filtering is conducted, and the filtered liquid is sealed and placed in a storage chamber. The product raw materialsare easy to obtain, the product is low in price, the fresh roxburgh rose and waxberries are selected as the raw materials to prepare the health-preserving wine, the Guizhou specialty roxburgh rose isused, taste of the roxburgh rose wine and color of the fruit wine are improved, organic matters of the roxburgh rose are also preserved, and at the same time the roxburgh rose, waxberry and sorghum wine has therapeutic effects of the waxberry and roxburgh rose fruit wine.

Description

technical field [0001] The invention relates to a preparation method of fruit wine, in particular to a preparation method of prickly pear bayberry sorghum wine. Background technique [0002] At present, the existing thorn pear wine has a sour and astringent taste due to the fresh fruit of thorn pear itself, and the product tastes single, and many pigments of the fresh thorn pear fruit are dissolved in the thorn pear wine, and the color is not good-looking, but in some technologies, many compounds are used To adjust the taste and color of prickly pear wine, although the content of the substances contained in the prickly pear wine is tested to meet the national food standards, but in order to expand the prickly pear wine to adapt to the development of the market and meet the choices of more people, it is necessary to improve the prickly pear wine. While improving the quality of pear wine, the dietary efficacy of pear wine is increased, so that the market can choose according t...

Claims

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Application Information

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IPC IPC(8): C12H6/02C12G3/024C12G3/021
CPCC12G3/02C12H6/02
Inventor 李克响
Owner 贵州恒力源天然生物科技有限公司