Process for producing roxburgh rose distilled liquor

A technology of distilled wine and thorn pear, which is applied in the field of production of thorn pear distilled wine, can solve the problems of poor control of fermentation temperature, low liquor yield, high material cost, etc., and achieve fresh and elegant fruity aroma, strong fruity aroma but not Floatation, the effect of low fermentation temperature

Pending Publication Date: 2021-05-14
肖朝锋
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] There are two serious shortcomings in the prickly pear and grain mixing method: first, the transformation from grain wine to fruit wine has not been fully realized, and the essence of the wine is still mainly grain wine; second, the distilled wine has the characteristics of grain , and has obvious koji aroma, which cannot well reflect the characteristics of Rosa roxburghii products
[0006] The disadvantages of the solid-state fermentation method of Rosa roxburghii are: first, the fermentation temperature is not easy to control, which can easily cause the acetic acid to be too high and make the fermentation fail; Therefore, the material cost of this method is too high, the product quality is not easy to control, and the product defect rate is high; it does not meet the conditions for large-scale and industrialized development at all

Method used

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  • Process for producing roxburgh rose distilled liquor
  • Process for producing roxburgh rose distilled liquor

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0031] The invention provides a process for producing Rosa roxburghii distilled wine, the specific steps are as follows:

[0032] Step 1, raw material selection: the raw materials used (by weight) include 70 parts of Rosa roxburghii, 10 parts of Schisandra chinensis, 5 parts of Salvia miltiorrhiza, and 5 parts of mulberry;

[0033] Step 2. Cleaning: Clean the dust and impurities of prickly pear, Schisandra chinensis, Salvia miltiorrhiza and mulberry, and remove rotten fruit;

[0034] Step 3, crushing and putting into the tank: use a crusher to simply crush the prickly pear, schisandra, salvia miltiorrhiza, and mulberry and put them into the fermentation tank.

[0035] Step 4, solid-liquid fermentation: Add drinking water at a ratio of 1:1 of the weight of Rosa roxburghii, and then add yeast and yeast fermentation nutrient. The amount of yeast added is 400g / ton of water, and the amount of yeast fermented nutrient is 400g / ton of water , cycle twice a day, and the fermentation t...

Embodiment 2

[0040] The invention provides a process for producing Rosa roxburghii distilled wine, the specific steps are as follows:

[0041] Step 1, raw material selection: the raw materials used (in parts by weight) include 75 parts of Rosa roxburghii, 15 parts of Schisandra chinensis, 10 parts of Salvia miltiorrhiza, and 10 parts of mulberry;

[0042] Step 2. Cleaning: Clean the dust and impurities of prickly pear, Schisandra chinensis, Salvia miltiorrhiza and mulberry, and remove rotten fruit;

[0043] Step 3, crushing and putting into tanks: use a crusher to simply crush thorn pears, schisandra, salvia miltiorrhiza, and mulberry, and then put them into the fermentation tank.

[0044]Step 4, solid-liquid fermentation: Add drinking water at a ratio of 1:1 of the weight of Rosa roxburghii, and then add yeast and yeast fermentation nutrient. The amount of yeast added is 400g / ton of water, and the amount of yeast fermented nutrient is 400g / ton of water , cycle twice a day, and the fermen...

Embodiment 3

[0049] The invention provides a process for producing Rosa roxburghii distilled wine, the specific steps are as follows:

[0050] Step 1, raw material selection: the raw materials used (in parts by weight) include 80 parts of Rosa roxburghii, 20 parts of Schisandra chinensis, 15 parts of Salvia miltiorrhiza, and 15 parts of mulberry;

[0051] Step 2. Cleaning: Clean the dust and impurities of prickly pear, Schisandra chinensis, Salvia miltiorrhiza and mulberry, and remove rotten fruit;

[0052] Step 3, crushing and putting into tanks: use a crusher to simply crush thorn pears, schisandra, salvia miltiorrhiza, and mulberries and put them into the fermentation tank. The amount of crushed thorn pears, schisandra, danshen and mulberries in the tank is 65% of the tank capacity;

[0053] Step 4, solid-liquid fermentation: Add drinking water at a ratio of 1:1 of the weight of Rosa roxburghii, and then add yeast and yeast fermentation nutrient. The amount of yeast added is 400g / ton of...

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Abstract

The invention discloses a process for producing roxburgh rose distilled liquor, and particularly relates to the technical field of roxburgh rose distilled liquor production, which comprises the following specific steps: step 1, selecting raw materials; step 2, cleaning; step 3, crushing and canning; step 4, performing solid-liquid state fermentation; step 5, fermenting pure juice; step 6, fermenting and separating; and step 7, distilling. Beneficial substances such as roxburgh rose fruity aroma and polyphenol substances can be effectively extracted through solid-liquid state fermentation, the base wine with strong roxburgh rose fruity aroma and elegant fermentation aroma is obtained, the problem of abnormal fermentation such as acetic acid flavor is completely avoided, then pure juice fermentation is performed, freshness and elegance of fruity aroma are guaranteed, fruit aroma is thick and free of floating and impurity, and the output of methanol is greatly reduced, so that the methanol content is ensured to be within the national safety index; meanwhile, various superfluous higher alcohols which are not beneficial to aroma and taste are removed.

Description

technical field [0001] The embodiments of the present invention relate to the technical field of production of Rosa roxburghii distilled wine, in particular to a process for producing Rosa roxburghii distilled wine. Background technique [0002] Rosa roxburghii has extremely high nutritional value and medicinal value. The content of vitamin C in its pulp ranks first among all kinds of fruits. Every 100 grams of pulp contains 2054-2725 mg of vitamin C, which is 500 times higher than that of apples and pears, and 100 times higher than that of citrus. Kiwi fruit is 9 times higher; the content of vitamin P is extremely high, and every 100 grams of pulp contains 5980-12895 mg of vitamin P, which is 120 times higher than citrus and 150 times higher than vegetables. It can be called the king of fruits "Vitamin C Emperor". It is also rich in 16 trace elements such as vitamins B1, B2, E, K1, etc. Its function is 46 times higher than that of jujube and 2.4 times higher than the total...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12G3/024C12G3/026C12H6/02A61K36/79A61P1/14
CPCC12G3/024C12G3/026C12H6/02A61K36/738A61K36/79A61K36/57A61K36/537A61K36/605A61P1/14A61K2300/00
Inventor 肖朝锋蔡建林陈朝兴
Owner 肖朝锋
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