Production process of rosa roxburghii tratt wine

A production process, the technology of prickly pear wine, applied in the field of production process of pear wine, can solve the problems of high equipment requirements, unfavorable production and application, etc., and achieve the effect of quality safety, clear appearance and stable quality

Inactive Publication Date: 2021-06-18
任钢
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, this production process has high requirements on equipm

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0038] A production process of prickly pear wine, the production process of which is selection of prickly pears→drying→removal of seed coats→crushing→four-step soaking→steaming→mixing koji→saccharification and fermentation→distilling→decolorization and fine filtration→blending and inspection filling;

[0039] The four-step soaking is: citric acid solution soaking, warm water soaking and white wine soaking; the three-step soaking is specifically: ① soaking in an aqueous solution with a mass fraction of citric acid of 3% at 55° C. for 1 hour; ② placing in 50° C. water Soak for 1 hour; ③ transfer to liquor with a mass ratio of shochu and water of 1:10-15 and soak for 2 hours; ④ adjust the ratio of shochu to 1:4, and soak prickly pears for 1 hour;

[0040] The concrete production steps of described prickly pear wine are:

[0041] (1) Pick prickly pears

[0042] Collect well-ripe prickly pears and select them, preferably those that are brownish yellow or brownish yellow, large an...

Embodiment 2

[0066] A production process of prickly pear wine, the production process of which is selection of prickly pears→drying→removal of seed coats→crushing→four-step soaking→steaming→mixing koji→saccharification and fermentation→distilling→decolorization and fine filtration→blending and inspection filling;

[0067] The four-step soaking is: citric acid solution soaking, warm water soaking and white wine soaking; the three-step soaking is specifically: ① soaking in an aqueous solution with 5% citric acid mass fraction at 65°C for 2 hours; ② placing in 60°C water Soak for 2 hours; ③ transfer to liquor with a mass ratio of shochu and water of 1:15 and soak for 3 hours; ④ adjust the ratio of shochu to 1:6, soak prickly pears for 2 hours;

[0068] The concrete production steps of described prickly pear wine are:

[0069] (1) Pick prickly pears

[0070] Collect well-ripe prickly pears and select them, preferably those that are brownish yellow or brownish yellow, large and plump, intact,...

Embodiment 3

[0094] A production process of prickly pear wine, the production process of which is selection of prickly pears→drying→removal of seed coats→crushing→four-step soaking→steaming→mixing koji→saccharification and fermentation→distillation→decolorization and fine filtration→blending and inspection filling;

[0095] The four-step soaking is: citric acid solution soaking, warm water soaking and white wine soaking; the three-step soaking is specifically: ① soaking in an aqueous solution with 4% citric acid mass fraction at 60°C for 1.5h; ② placing at 55°C Soak in water for 1.5 hours; ③ transfer to liquor with a mass ratio of shochu and water of 1:12 and soak for 2.5 hours; ④ adjust the ratio of shochu to 1:5, soak prickly pears for 1.5 hours;

[0096] The concrete production steps of described prickly pear wine are:

[0097] (1) Pick prickly pears

[0098] Collect well-ripe prickly pears and select them, preferably those that are brownish yellow or brownish yellow, large and plump,...

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PUM

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Abstract

When loquats are eaten, rosa roxburghii tratt is usually discarded, but the rosa roxburghii tratt has pharmacological activity of resisting oxidation, enhancing immunity, resisting inflammation, reducing blood sugar and the like. The rosa roxburghii tratt distilled liquor which is fresh, tasty, smooth and mellow, has clear and transparent appearance and stable and safe quality and has unique fragrance of rosa roxburghii tratt is brewed by adopting the processes of rosa roxburghii tratt selection, drying, crushing, four-step soaking, steaming, yeast mixing, saccharification and fermentation, distillation, decolorization and refined filtration, blending, checking and filling.

Description

technical field [0001] The invention belongs to the field of distilled wine brewing, and in particular relates to a production process of prickly pear wine. Background technique [0002] Rosa roxburghii is a yellow spherical prickly wild fruit that grows on the Yunnan-Guizhou Plateau. Wild Rosa roxburghii is rich in vitamin C, vitamin B and vitamin E. It has the effects of invigorating the stomach and eliminating food, anti-aging, and anti-virus. But the mouthfeel is not good, and people usually use it to make wine, but with dried fruit to make wine, the loss of various vitamins is more, and the taste has no obvious advantage compared with other wines, which restricts the development of the prickly pear industry. [0003] Patent No. CN201910951532.6 discloses a kind of prickly pear wine. The fresh prickly pear fruit is used to make prickly pear dried fruit and prickly pear puree, and a unique prickly pear wine is brewed by combining prickly pear wine with prickly pear puree....

Claims

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Application Information

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IPC IPC(8): C12G3/024C12H6/02C12H1/044C12H1/056
CPCC12H1/0408C12H1/0424C12G3/024C12H6/02
Inventor 任钢雷明玉
Owner 任钢
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