Process and formula of cherokee rose fruit fermented glutinous rice

Abstract

The invention discloses a cherokee rose fruit fermented glutinous rice technology and a formula. According to the cherokee rose fruit fermented glutinous rice technology and formula, cherokee rose fruits of different periods, colors and types are used as main fermented glutinous rice raw materials, the cherokee rose fruits and traditional Chinese medicine powder prepared from thirty-seven Chinese herbal medicines are brewed in a wine jar for about one month, and finally the cherokee rose fruit fermented glutinous rice is prepared. The cherokee rose fruits with different colors have different sugar, acidity and aroma components, and through scientific proportioning, hierarchical fusion of the sugar, acidity and aroma can be realized, and the taste complexity of the fermented glutinous rice is improved. Meanwhile, the Chinese herbal medicine powder is added, so that nutritional ingredients of the fermented glutinous rice are enriched, and efficacy is enhanced through medicine property complementation. Cherokee rose fruits are rich in active ingredients such as vitamin C, flavonoid compounds and polysaccharides, and the Chinese herbal medicine powder contains substances such as saponin, alkaloid and polyphenol. After the two are combined, the variety and content of nutritional ingredients are remarkably increased, and a more comprehensive health-care effect is achieved on a human body.

Description

Technical Field

[0001] The present invention relates to the technical field of wine production, and particularly to a process and formula for brewing golden cherry fruit wine. Background Art

[0002] Rosa laevigata Michx. is a traditional Chinese medicine name, also known as Rosa laevigata Michx., Thorn Head, Sugar Pot, Hill Chicken Head, Hanging Golden Hook, Yellow Tea Bottle. It is an evergreen climbing shrub of the Rosaceae family, with white single-petal flowers. The fruit is pear-shaped or obovate. When it turns red-yellow after maturity, it has a high sugar content. Rosa laevigata Michx. is rich in nutrients and is known as the "king of vitamin C". In addition, it also contains a large amount of reducing sugar, as well as components such as citric acid, malic acid, tannin, vitamins, citric acid, saponins, etc. Drinking Rosa laevigata Michx. wine in an appropriate amount can supplement various nutrients required by the human body, which conforms to the current advocated concept of natural green health preservation. Summary of the Invention

[0003] (1) Technical Problems to be Solved

[0004] In view of the deficiencies of the prior art, the present invention provides a process and formula for brewing golden cherry fruit wine, which solves the problems of low efficiency, inconsistent methods, and unstable preparation of brewing products for golden cherry fruit wine prepared from golden cherry fruits of different colors on the current market.

[0005] (2) Technical Solutions

[0006] To achieve the above object, the present application provides a process and formula for brewing golden cherry fruit wine, and adopts the following technical solutions:

[0007] A kind of mixed Chinese herbal medicine powder, the proportion of the preparation raw materials is in the ratio of Scutellaria baicalensis Georgi, Amomum villosum Lour., Fennel, Star Anise, Cinnamon, Cassia twig, Schizonepeta tenuifolia Briq., Bupleurum chinense DC., Asarum sieboldii Miq., Red Cardamom, Notopterygium incisum Ting ex Hsiao & K. C. Hsia, Heracleum hemsleyanum Diels, Alpinia officinarum Hance, Pogostemon cablin (Blanco) Benth., Ziziphus jujuba Mill. var. spinosa (Bunge) Hu ex H. F. Chow, Nardostachys jatamansi DC., Poria cocos (Schw.) Wolf, Angelica dahurica (Fisch. ex Hoffm.) Benth. & Hook. f. ex Franch. & Sav., Atractylodes macrocephala Koidz., Codonopsis pilosula (Franch.) Nannf., Angelica sinensis (Oliv.) Diels, Platycodon grandiflorus (Jacq.) A. DC., Peucedanum praeruptorum Dunn, Nardostachys jatamansi DC., Cimicifuga foetida L., Phellodendron amurense Rupr., Gardenia jasminoides Ellis, Mentha haplocalyx Briq., Ephedra sinica Stapf, Paeonia lactiflora Pall., Rehmannia glutinosa (Gaertn.) DC., Clove, Paeonia veitchii Lynch, Achyranthes bidentata Blume, Zanthoxylum bungeanum Maxim., Ligusticum wallichii Franch., Dipsacus asperoides C. Y. Cheng & T. M. Ai is 0.5 - 2:1 - 2:1 - 2:1 - 2:1.5 - 2:1.5 - 2:1 - 2:1 - 2:1 - 2:1 - 2:1 - 2:1.5 - 2:1 - 2:1 - 2:1 - 2:1 - 2:1 - 2:1 - 2:1 - 2:1 - 2:1 - 2:2 - 3:1 - 2:1 - 2:1 - 2:1 - 2:1 - 2:1 - 2:0.5 - 2:1 - 2:1 - 2:1 - 2:1 - 2, and is prepared by the following preparation method:

[0008] A1: Select the Chinese medicinal materials in the table with plump appearance, no mildew, and superior quality as the materials for the preparation example.

[0009] A2: Set the frequency of the ultrasonic cleaner to 40 kHz and the water temperature to 25 - 30 °C to clean the selected Chinese medicinal materials to remove surface impurities.

[0010] A3: After the Chinese medicinal materials are cleaned and dried in a cool and ventilated place, they are processed to a fineness of 80 - 120 mesh by an ultrafine grinder.

[0011] A4: After the ground Chinese medicinal materials are irradiated with cobalt - 60 at a dose of 5 - 10 kGy, they are set aside for use.

[0012] A process and formula for making Rosa laevigata fruit wine, comprising the following steps:

[0013] S1: After picking wild Rosa laevigata fruits on the mountain and cutting them (or using the cut and dried Rosa laevigata fruits), they are placed in a drum - type friction machine to remove the burrs on the fruit skin; the Rosa laevigata fruits after removing the burrs fall on an automatic conveyor belt. Driven by the conveyor belt, they are washed with high - pressure water mist to remove surface dirt; the washed Rosa laevigata fruits are continuously turned under the drive of the rollers of an automatic machine, and at the same time, they are dried on the surface by warm air at 30 - 60 °C, and then transported to a roller crusher to be broken, and then transported to a steamer through the rotation of the rollers for boiling; then the boiled Rosa laevigata fruits are filtered and precipitated in a filter screen for 12 h and set aside for use.

[0014] S2: Soak glutinous rice in mountain spring water for 4 h, wash and drain it, then rinse it with clean water and place it on a cooking bed to cook for 2 - 4 h, and then spread it on a cold table to cool to 2 - 6 °C. Sprinkle the prepared Rosa laevigata fruits and Chinese herbal medicine powder on the glutinous rice and stir quickly and evenly. Pour it into a wine vat to make a concave - shaped wine cavity, cover it with a cotton quilt around to protect the temperature at 23 - 25 °C, and observe the fermented wine after 24 h of fermentation.

[0015] S3: Boil the mountain spring water, let it cool, then put it into the fermented wine and stir evenly and seal it. Stir it once every three days, with an average of 10 times of stirring per month.

[0016] S4: After observing that the distiller's grains precipitate to the bottom of the vat after about one month, use diatomaceous earth for filtration. Mix diatomaceous earth with clear water, pre - coat it according to a thickness of 2 - 3 mm and 0.5 - 1.5 kg / m², set the inlet pressure at 0.1 - 0.3 MPa, the initial flow rate at 1 - 2 m³ / h, and gradually reduce it to 0.5 m³ / h according to the turbidity. 2 Pre - coat, set the inlet pressure at 0.1 - 0.3 MPa, the initial flow rate at 1 - 2 m³ / h, and gradually reduce it to 0.5 m³ / h according to the turbidity. 3 / h, and gradually reduce it to 0.5 m³ / h according to the turbidity. 3 / h.

[0017] S5: The prepared Rosa laevigata fruit wine is sterilized in a pasteurizer at 60 - 75 °C for 30 s - 2 min, and then operates on an automatic filling line at a speed of 1000 - 2000 bottles / h, equipped with a nitrogen filling system with an oxygen content < 0.5 ppm and a laser detector with a liquid level error of ±2 mL.

[0018] S6: Place the bottled Rosa laevigata fruit wine in low - temperature storage at - 4 °C - 0 °C, and sample it for HPLC, stability detection, and turbidimeter detection.

[0019] Preferably, the placing ratio of the Rosa laevigata fruits and the Chinese herbal medicine powder is 10:2-5.

[0020] Among them, it should be specifically noted that when adding in the ratio of 10:2, the fermented glutinous rice wine is more inclined to a refreshing taste; when adding in the ratio of 10:5, the taste of Chinese herbal medicine is stronger, tending to a compound flavor, and is more suitable for people who need to strengthen the health care effect.

[0021] Preferably, the liquid filtered out after boiling is the sugary slurry contained in the Rosa laevigata fruits themselves.

[0022] Preferably, the volume ratio of the glutinous rice soaked in mountain spring water is 1:2-3.

[0023] Preferably, the Rosa laevigata fruits are fully automatically processed during the fermentation of glutinous rice wine. The drum friction machine is set at 20-40 rpm; the roll crusher is set with a smooth roll at 6-7 m / s and a grooved roll at 4-5 m / s; the boiling time in the steamer is 20-30 min; and the precipitation time after boiling is 12 h.

[0024] Preferably, after making 37 kinds of Chinese herbal medicines into a mixed Chinese herbal medicine preparation, they are added to the soaked glutinous rice together with the materials prepared from Rosa laevigata fruits in a certain ratio for fermentation treatment.

[0025] (III) Beneficial effects

[0026] The present invention provides a Rosa laevigata fruit fermented glutinous rice wine process and formula, having the following beneficial effects:

[0027] (1) For the Rosa laevigata fruit fermented glutinous rice wine process and formula, through the scientific ratio and treatment of Rosa laevigata fruits of different colors and 37 kinds of Chinese herbal medicine powders, the hierarchical fusion of the fermented glutinous rice wine is realized, the taste complexity of the fermented glutinous rice wine is improved, and different ratios can develop and customize fermented glutinous rice wines with different focuses for different populations to meet personalized needs. The addition of Chinese herbal medicine powder not only enriches the nutritional components of the fermented glutinous rice wine, but also enhances the functions of tonifying qi, promoting blood circulation and regulating the spleen and stomach through the complementary effects of medicinal properties. Combined with the natural components of Rosa laevigata fruits, the types and contents of nutritional components are significantly increased, forming a unique health care value and having a more comprehensive health care effect on the human body.

[0028] (2) For the Rosa laevigata fruit fermented glutinous rice wine process and formula, after making a variety of Chinese herbal medicines into powders first and then fermenting them with Rosa laevigata fruits in a certain ratio, the fruit fragrance of Rosa laevigata fruits and the herbal fragrance of Chinese herbal medicines are intertwined with each other, forming a complex and unique flavor. The fully automatic machine processes the raw materials in the fermented glutinous rice wine, reducing human and material resources, avoiding unnecessary losses caused by some manual treatments, and the possible pollution caused by manual treatments. After about one month of fermentation, the aroma components in the fermented glutinous rice wine are fully released, forming a compound aroma of natural fruit fragrance, wine fragrance and medicine fragrance. Description of the Drawings

[0029] Figure 1 The fresh Rosa laevigata Michx. fruits in the process of growth used in the present invention.

[0030] Figure 2 The dried Rosa laevigata Michx. fruits used in the present invention.

[0031] Figure 3 The picture of the Rosa laevigata Michx. fruits with the husk cut and sun-dried used in the present invention. Detailed Description of the Invention

[0032] Based on the embodiments of the present invention, all other embodiments obtained by those of ordinary skill in the art without creative efforts shall fall within the scope of protection of the present invention.

[0033] Preparation Examples 1-3

[0034] A kind of mixed Chinese herbal medicine powder, the preparation raw materials and corresponding amounts are shown in Table 1 below, and it is prepared by the following preparation method:

[0035] A1: Select the Chinese herbal medicines in the table with plump appearance, no mildew, and excellent quality as the materials for the preparation examples.

[0036] A2: Set the frequency of the ultrasonic cleaner to 40 kHz and the water temperature to 25-30 °C to clean the selected Chinese herbal medicines to remove surface impurities.

[0037] A3: After the cleaned Chinese herbal medicines are placed in a cool and ventilated place to dry in the shade, they are processed by an ultrafine pulverizer to a fineness of 80-120 meshes.

[0038] A4: After irradiating the ground Chinese herbal medicines with cobalt-60 at a dose of 5-10 kGy, they are reserved for use.

[0039] Table 1: Components and amounts of substances in Preparation Examples 1-3

[0040]

[0041]

[0042] Example 1

[0043] Specifically, it is a process for making Rosa laevigata Michx. fruit wine, and the process is as follows:

[0044] S1: Wild golden cherry fruits are picked on the mountain, cut and processed, and then placed on a drum friction machine set at 20rpm to shake off the burrs on the golden cherry skin; the golden cherry fruits after burrs are removed fall on a fully automatic conveyor belt, and driven by the conveyor belt, they are washed by high-pressure water mist to remove surface dirt; the washed golden cherry fruits are constantly turned over by the rotation of the roller of the fully automatic machine, and the surface is dried by 30℃ warm air, and then transported to a roller crusher for crushing, with the smooth roller set at 6m / s and the grooved roller set at 4m / s, and then transported to a steamer through roller rotation and boiled for 20min while stirring; then the boiled golden cherry fruits are filtered and precipitated in a filter net for 12h for standby use.

[0045] S2: Soak the glutinous rice in mountain spring water with a volume ratio of 1:2 for 4 hours, wash and drain, then rinse with clean water and put it on the cooking bed for 2 hours, then spread it out on a cold table and cool it to 2°C, sprinkle the prepared golden cherry and Chinese herbal medicine powder on the glutinous rice and stir quickly and evenly, pour it into a wine jar to make a concave wine hole, cover it with a quilt to protect the surrounding temperature at 23°C, and observe the wine after 24 hours of fermentation.

[0046] S3: Boil the spring water, let it cool, then add it to the fermented rice, stir evenly and seal it. Stir once every three days, an average of 10 times a month.

[0047] S4: After observing the lees settle to the bottom of the tank for about a month, use diatomaceous earth to filter it. Mix the diatomaceous earth with clean water and filter it according to the thickness of 2mm, 0.5kgm 2 Pre-coating, set the inlet pressure to 0.1MPa, initial flow rate to 1m 3 / h, gradually reduced to 0.5m 3 / h.

[0048] S5: The prepared golden cherry wine is sterilized in a pasteurizer at 60℃ for 30s, and then operated on a fully automatic filling line at a speed of 1000-2000 bottles / h, equipped with a nitrogen filling system with an oxygen content of <0.5ppm and a laser detector with a liquid level error of ±2ml.

[0049] S6: The packaged golden cherry wine is stored at -4°C and sampled for HPLC, stability testing, and turbidity testing.

[0050] Note: This example uses the mixed Chinese herbal medicine powder prepared in Preparation Example 1, and the material used is fresh golden cherry fruit.

[0051] Example 2

[0052] Specifically, it is a golden cherry wine brewing process, and the process is as follows:

[0053] S1: Wild golden cherry fruits are picked on the mountain, cut and processed, and then placed on a drum friction machine set at 20rpm to shake off the burrs on the golden cherry skin; the golden cherry fruits after burrs are removed fall on a fully automatic conveyor belt, and driven by the conveyor belt, they are washed by high-pressure water mist to remove surface dirt; the washed golden cherry fruits are constantly turned over by the rotation of the roller of the fully automatic machine, and the surface is dried by 30℃ warm air, and then transported to a roller crusher for crushing, with the smooth roller set at 6m / s and the grooved roller set at 4m / s, and then transported to a steamer through roller rotation and boiled for 20min while stirring; then the boiled golden cherry fruits are filtered and precipitated in a filter net for 12h for standby use.

[0054] S2: Soak the glutinous rice in mountain spring water with a volume ratio of 1:2 for 4 hours, wash and drain, then rinse with clean water and put it on the cooking bed for 2 hours, then spread it out on a cold table and cool it to 2°C, sprinkle the prepared golden cherry and Chinese herbal medicine powder on the glutinous rice and stir quickly and evenly, pour it into a wine jar to make a concave wine hole, cover it with a quilt to protect the surrounding temperature at 23°C, and observe the wine after 24 hours of fermentation.

[0055] S3: Boil the spring water, let it cool, then add it to the fermented rice, stir evenly and seal it. Stir once every three days, an average of 10 times a month.

[0056] S4: After observing the lees settle to the bottom of the tank for about a month, use diatomaceous earth to filter it. Mix the diatomaceous earth with clean water and filter it according to the thickness of 2mm, 0.5kgm 2 Pre-coating, set the inlet pressure to 0.1MPa, initial flow rate to 1m 3 / h, gradually reduced to 0.5m 3 / h.

[0057] S5: The prepared golden cherry wine is sterilized in a pasteurizer at 60℃ for 30s, and then operated on a fully automatic filling line at a speed of 1000-2000 bottles / h, equipped with a nitrogen filling system with an oxygen content of <0.5ppm and a laser detector with a liquid level error of ±2ml.

[0058] S6: The packaged golden cherry wine is stored at -4°C and sampled for HPLC, stability testing, and turbidity testing.

[0059] Note: This example uses the mixed Chinese herbal medicine powder prepared in Preparation Example 2, and the material used is fresh golden cherry.

[0060] Example 3

[0061] Specifically, it is a golden cherry wine brewing process, and the process is as follows:

[0062] S1: Wild golden cherry fruits are picked on the mountain, cut and processed, and then placed on a drum friction machine set at 20rpm to shake off the burrs on the golden cherry skin; the golden cherry fruits after burrs are removed fall on a fully automatic conveyor belt, and driven by the conveyor belt, they are washed by high-pressure water mist to remove surface dirt; the washed golden cherry fruits are constantly turned over by the rotation of the roller of the fully automatic machine, and the surface is dried by 30℃ warm air, and then transported to a roller crusher for crushing, with the smooth roller set at 6m / s and the grooved roller set at 4m / s, and then transported to a steamer through roller rotation and boiled for 20min while stirring; then the boiled golden cherry fruits are filtered and precipitated in a filter net for 12h for standby use.

[0063] S2: Soak the glutinous rice in mountain spring water with a volume ratio of 1:2 for 4 hours, wash and drain, then rinse with clean water and put it on the cooking bed for 2 hours, then spread it out on a cold table and cool it to 2°C, sprinkle the prepared golden cherry and Chinese herbal medicine powder on the glutinous rice and stir quickly and evenly, pour it into a wine jar to make a concave wine hole, cover it with a quilt to protect the surrounding temperature at 23°C, and observe the wine after 24 hours of fermentation.

[0064] S3: Boil the spring water, let it cool, then add it to the fermented rice, stir evenly and seal it. Stir once every three days, an average of 10 times a month.

[0065] S4: After observing the lees settle to the bottom of the tank for about a month, use diatomaceous earth to filter it. Mix the diatomaceous earth with clean water and filter it according to the thickness of 2mm, 0.5kgm 2 Pre-coating, set the inlet pressure to 0.1MPa, initial flow rate to 1m 3 / h, gradually reduced to 0.5m 3 / h.

[0066] S5: The prepared golden cherry wine is sterilized in a pasteurizer at 60℃ for 30s, and then operated on a fully automatic filling line at a speed of 1000-2000 bottles / h, equipped with a nitrogen filling system with an oxygen content of <0.5ppm and a laser detector with a liquid level error of ±2ml.

[0067] S6: The packaged golden cherry wine is stored at -4°C and sampled for HPLC, stability testing, and turbidity testing.

[0068] Note: This example uses the mixed Chinese herbal medicine powder prepared in Preparation Example 3, and the material used is fresh golden cherry.

[0069] Example 4

[0070] Specifically, it is a golden cherry wine brewing process, and the process is as follows:

[0071] S1: Place the dried Rosa laevigata fruits after cutting on a drum friction machine and set it to rotate at 20 rpm to remove the burrs on the Rosa laevigata fruit peels; the Rosa laevigata fruits after removing the burrs fall on a fully automatic conveyor belt and are driven by the conveyor belt to be washed by high-pressure water mist to remove the surface dirt; the washed Rosa laevigata fruits are continuously turned under the drive of the rollers of the fully automatic machine, and at the same time are dried on the surface by warm air at 30 °C, and then transported to a roller crusher to be crushed. Set the smooth roller at 6 m / s and the grooved roller at 4 m / s, and then transported by the roller rotation to the steamer to be boiled while stirring for 20 min; then filter and precipitate the boiled Rosa laevigata fruits in a filter screen for 12 h for standby.

[0072] S2: Soak glutinous rice in mountain spring water with a volume ratio of 1:2 for 4 h, wash and drain it, then rinse it with clean water and place it on a cooking bed to cook for 2 h, and then spread it on a cold table to cool to 2 °C. Sprinkle the prepared Rosa laevigata fruits and Chinese herbal medicine powder on the glutinous rice and stir quickly and evenly, pour it into a wine vat to make a concave wine cavity, cover it with a cotton quilt around to protect the temperature at 23 °C, and observe the fermented glutinous rice wine after 24 h of fermentation.

[0073] S3: Boil the mountain spring water, let it cool, and then put it into the fermented glutinous rice wine and stir evenly and seal it. Stir it once every three days, with an average of 10 times of stirring per month.

[0074] S4: After observing that the distiller's grains precipitate to the bottom of the vat after about one month, filter it using diatomaceous earth. Mix diatomaceous earth with clean water and precoat it according to a thickness of 2 mm and 0.5 kg / m². Set the inlet pressure at 0.1 MPa and the initial flow rate at 1 m³ / h, and gradually reduce it to 0.5 m³ / h according to the turbidity. 2 Precoat, set the inlet pressure at 0.1 MPa, the initial flow rate at 1 m³ / h, 3 / h, and gradually reduce it to 0.5 m³ / h according to the turbidity. 3 / h.

[0075] S5: The prepared Rosa laevigata fruit fermented glutinous rice wine is sterilized in a pasteurizer at 60 °C for 30 s, and then operates on a fully automatic filling line at a speed of 1000 - 2000 bottles / h, equipped with a nitrogen filling system with an oxygen content < 0.5 ppm and a laser detector with a liquid level error of ±2 ml.

[0076] S6: Place the bottled Rosa laevigata fruit wine in low-temperature storage at -4 °C, and sample it for HPLC, stability detection, and turbidimeter detection.

[0077] Note: This example uses the mixed Chinese herbal medicine powder prepared in Preparation Example 1, and the material used is dried Rosa laevigata fruits.

[0078] Example 5

[0079] Specifically, it is a Rosa laevigata fruit fermented glutinous rice wine process, and the process is as follows:

[0080] S1: Place the dried Rosa laevigata fruits after cutting and drying in a drum friction machine, set it to rotate at 20 rpm to remove the burrs on the Rosa laevigata fruit skins; the Rosa laevigata fruits after removing the burrs fall on a fully automatic conveyor belt. Driven by the conveyor belt, they are washed by high-pressure water mist to remove surface dirt; the washed Rosa laevigata fruits are continuously turned under the drive of the rollers of a fully automatic machine, and at the same time, they are dried on the surface by warm air at 30 °C, and then transported to a roller crusher to be crushed. Set the smooth roller at 6 m / s and the grooved roller at 4 m / s, and then transported by the rotation of the rollers to the steamer to be boiled while stirring for 20 min; then the boiled Rosa laevigata fruits are filtered and precipitated in a filter screen for 12 h for standby.

[0081] S2: Soak glutinous rice in mountain spring water with a volume ratio of 1:2 for 4 h, wash and drain it. Then, after rinsing with clean water, put it on a cooking bed and cook for 2 h, and then place it on a cold table and spread it out to cool to 2 °C. Sprinkle the prepared Rosa laevigata fruits and Chinese herbal medicine powder on the glutinous rice and stir quickly and evenly. Pour it into a wine vat to make a concave wine cavity, cover it with a cotton quilt around to protect the temperature at 23 °C, and observe the fermented glutinous rice after 24 h of fermentation.

[0082] S3: Boil the mountain spring water, let it cool, and then put it into the fermented glutinous rice and stir evenly and seal it. Stir it once every three days, and stir it 10 times per month on average.

[0083] S4: After observing that the distiller's grains precipitate to the bottom of the vat after about one month, use diatomaceous earth for filtration. Mix diatomaceous earth with clean water and precoat it according to a thickness of 2 mm and 0.5 kg / m². Set the inlet pressure at 0.1 MPa and the initial flow rate at 1 m³ / h, and gradually reduce it to 0.5 m³ / h according to the turbidity. 2 Precoat, set the inlet pressure at 0.1 MPa, the initial flow rate at 1 m³ / h, and gradually reduce it to 0.5 m³ / h according to the turbidity. 3 / h, and gradually reduce it to 0.5 m³ / h according to the turbidity. 3 / h.

[0084] S5: The prepared Rosa laevigata fruit wine is sterilized in a pasteurizer at 60 °C for 30 s. Then, it operates on a fully automatic filling line at a speed of 1000 - 2000 bottles / h, equipped with a nitrogen filling system with an oxygen content < 0.5 ppm and a laser detector with a liquid level error of ±2 ml.

[0085] S6: Place the bottled Rosa laevigata fruit wine in low-temperature storage at -4 °C, and sample it for HPLC, stability detection, and turbidimeter detection.

[0086] Note: In this example, the mixed Chinese herbal medicine powder prepared in Preparation Example 2 is used, and the material used is dried Rosa laevigata fruits.

[0087] Example 6

[0088] Specifically, it is a Rosa laevigata fruit wine brewing process, and the process is as follows:

[0089] S1: Place the cut and dried golden cherry fruits on a drum friction machine set at 20rpm to remove burrs on the golden cherry fruit skin; the golden cherry fruits after burrs are removed fall on a fully automatic conveyor belt, and driven by the conveyor belt, are washed by high-pressure water mist to remove surface dirt; the washed golden cherry fruits are continuously turned over by the rotation of the roller of the fully automatic machine, and the surface is dried by 30℃ warm air, and then transported to a roller crusher for crushing, with the smooth roller set at 6m / s and the grooved roller set at 4m / s, and then transported to a steamer through roller rotation and boiled for 20min while stirring; then the boiled golden cherry fruits are filtered and precipitated in a filter net for 12h for standby use.

[0090] S2: Soak the glutinous rice in mountain spring water with a volume ratio of 1:2 for 4 hours, wash and drain, then rinse with clean water and put it on the cooking bed for 2 hours, then spread it out on a cold table and cool it to 2°C, sprinkle the prepared golden cherry and Chinese herbal medicine powder on the glutinous rice and stir quickly and evenly, pour it into a wine jar to make a concave wine hole, cover it with a quilt to protect the surrounding temperature at 23°C, and observe the wine after 24 hours of fermentation.

[0091] S3: Boil the spring water, let it cool, then add it to the fermented rice, stir evenly and seal it. Stir once every three days, an average of 10 times a month.

[0092] S4: After observing the lees settle to the bottom of the tank for about a month, use diatomaceous earth to filter it. Mix the diatomaceous earth with clean water and filter it according to the thickness of 2mm, 0.5kgm 2 Pre-coating, set the inlet pressure to 0.1MPa, initial flow rate to 1m 3 / h, gradually reduced to 0.5m 3 / h.

[0093] S5: The prepared golden cherry wine is sterilized in a pasteurizer at 60℃ for 30s, and then operated on a fully automatic filling line at a speed of 1000-2000 bottles / h, equipped with a nitrogen filling system with an oxygen content of <0.5ppm and a laser detector with a liquid level error of ±2ml.

[0094] S6: The packaged golden cherry wine is stored at -4°C and sampled for HPLC, stability testing, and turbidity testing.

[0095] Note: This example uses the mixed Chinese herbal medicine powder prepared in Preparation Example 3, and the material used is dried golden cherry fruit.

[0096] Example 7

[0097] Specifically, it is a golden cherry wine brewing process, and the process is as follows:

[0098] S1: Wild golden cherry fruits are picked on the mountain, cut and processed, and then placed on a drum friction machine set at 30rpm to shake off the burrs on the golden cherry skin; the golden cherry fruits after burrs are removed fall on a fully automatic conveyor belt, and driven by the conveyor belt, they are washed by high-pressure water mist to remove surface dirt; the washed golden cherry fruits are constantly turned over by the rotation of the roller of the fully automatic machine, and the surface is dried by 40℃ warm air, and then transported to a roller crusher for crushing, with the smooth roller set at 6m / s and the grooved roller set at 5m / s, and then transported to a steamer through roller rotation and boiled for 20min while stirring; then the boiled golden cherry fruits are filtered and precipitated in a filter net for 12h for standby use.

[0099] S2: Soak the glutinous rice in mountain spring water with a volume ratio of 1:2 for 4 hours, wash and drain, then rinse with clean water and put it on the cooking bed for 3 hours, then spread it out on a cold table and cool it to 6°C, sprinkle the prepared golden cherry and Chinese herbal medicine powder on the glutinous rice and stir quickly and evenly, pour it into a wine jar to make a concave wine hole, cover it with a quilt to protect the surrounding temperature at 23°C, and observe the wine after 24 hours of fermentation.

[0100] S3: Boil the spring water, let it cool, then add it to the fermented rice, stir evenly and seal it. Stir once every three days, an average of 10 times a month.

[0101] S4: After observing the lees settle to the bottom of the tank for about a month, use diatomaceous earth to filter it. Mix the diatomaceous earth with clean water and filter it according to the thickness of 2mm, 0.5kgm 2 Pre-coating, set the inlet pressure to 0.1MPa, initial flow rate to 1m 3 / h, gradually reduced to 0.5m 3 / h.

[0102] S5: The prepared golden cherry wine is sterilized in a pasteurizer at 60℃ for 1 minute, and then operated on a fully automatic filling line at a speed of 1000-2000 bottles / h, equipped with a nitrogen filling system with an oxygen content of <0.5ppm and a laser detector with a liquid level error of ±2ml.

[0103] S6: The packaged golden cherry wine is stored at -4℃, and samples are taken for HPLC, stability testing, and turbidity testing.

[0104] Note: This example uses the mixed Chinese herbal medicine powder prepared in Preparation Example 1, and the material used is fresh golden cherry fruit.

[0105] Example 8

[0106] Specifically, it is a golden cherry wine brewing process, and the process is as follows:

[0107] S1: Wild golden cherry fruits are picked on the mountain, cut and processed, and then placed on a drum friction machine set at 30rpm to shake off the burrs on the golden cherry skin; the golden cherry fruits after burrs are removed fall on a fully automatic conveyor belt, and driven by the conveyor belt, they are washed by high-pressure water mist to remove surface dirt; the washed golden cherry fruits are constantly turned over by the rotation of the roller of the fully automatic machine, and the surface is dried by 40℃ warm air, and then transported to a roller crusher for crushing, with the smooth roller set at 6m / s and the grooved roller set at 5m / s, and then transported to a steamer through roller rotation and boiled for 20min while stirring; then the boiled golden cherry fruits are filtered and precipitated in a filter net for 12h for standby use.

[0108] S2: Soak the glutinous rice in mountain spring water with a volume ratio of 1:2 for 4 hours, wash and drain, then rinse with clean water and put it on the cooking bed for 3 hours, then spread it out on a cold table and cool it to 6°C, sprinkle the prepared golden cherry and Chinese herbal medicine powder on the glutinous rice and stir quickly and evenly, pour it into a wine jar to make a concave wine hole, cover it with a quilt to protect the surrounding temperature at 23°C, and observe the wine after 24 hours of fermentation.

[0109] S3: Boil the spring water, let it cool, then add it to the fermented rice, stir evenly and seal it. Stir once every three days, an average of 10 times a month.

[0110] S4: After observing the lees settle to the bottom of the tank for about a month, use diatomaceous earth to filter it. Mix the diatomaceous earth with clean water and filter it according to the thickness of 2mm, 0.5kgm 2 Pre-coating, set the inlet pressure to 0.1MPa, initial flow rate to 1m 3 / h, gradually reduced to 0.5m 3 / h.

[0111] S5: The prepared golden cherry wine is sterilized in a pasteurizer at 60℃ for 1 minute, and then operated on a fully automatic filling line at a speed of 1000-2000 bottles / h, equipped with a nitrogen filling system with an oxygen content of <0.5ppm and a laser detector with a liquid level error of ±2ml.

[0112] S6: The packaged golden cherry wine is stored at -4℃, and samples are taken for HPLC, stability testing, and turbidity testing.

[0113] Note: This example uses the mixed Chinese herbal medicine powder prepared in Preparation Example 2, and the material used is fresh golden cherry.

[0114] Example 9

[0115] Specifically, it is a golden cherry wine brewing process, and the process is as follows:

[0116] S1: Wild golden cherry fruits are picked on the mountain, cut and processed, and then placed on a drum friction machine set at 30rpm to shake off the burrs on the golden cherry skin; the golden cherry fruits after burrs are removed fall on a fully automatic conveyor belt, and driven by the conveyor belt, they are washed by high-pressure water mist to remove surface dirt; the washed golden cherry fruits are constantly turned over by the rotation of the roller of the fully automatic machine, and the surface is dried by 40℃ warm air, and then transported to a roller crusher for crushing, with the smooth roller set at 6m / s and the grooved roller set at 5m / s, and then transported to a steamer through roller rotation and boiled for 20min while stirring; then the boiled golden cherry fruits are filtered and precipitated in a filter net for 12h for standby use.

[0117] S2: Soak the glutinous rice in mountain spring water with a volume ratio of 1:2 for 4 hours, wash and drain, then rinse with clean water and put it on the cooking bed for 3 hours, then spread it out on a cold table and cool it to 6°C, sprinkle the prepared golden cherry and Chinese herbal medicine powder on the glutinous rice and stir quickly and evenly, pour it into a wine jar to make a concave wine hole, cover it with a quilt to protect the surrounding temperature at 23°C, and observe the wine after 24 hours of fermentation.

[0118] S3: Boil the spring water, let it cool, then add it to the fermented rice, stir evenly and seal it. Stir once every three days, an average of 10 times a month.

[0119] S4: After observing the lees settle to the bottom of the tank for about a month, use diatomaceous earth to filter it. Mix the diatomaceous earth with clean water and filter it according to the thickness of 2mm, 0.5kgm 2 Pre-coating, set the inlet pressure to 0.1MPa, initial flow rate to 1m 3 / h, gradually reduced to 0.5m 3 / h.

[0120] S5: The prepared golden cherry wine is sterilized in a pasteurizer at 60℃ for 1 minute, and then operated on a fully automatic filling line at a speed of 1000-2000 bottles / h, equipped with a nitrogen filling system with an oxygen content of <0.5ppm and a laser detector with a liquid level error of ±2ml.

[0121] S6: The packaged golden cherry wine is stored at -4℃, and samples are taken for HPLC, stability testing, and turbidity testing.

[0122] Note: This example uses the mixed Chinese herbal medicine powder prepared in Preparation Example 3, and the material used is fresh golden cherry.

[0123] Example 10

[0124] Specifically, it is a golden cherry wine brewing process, and the process is as follows:

[0125] S1: Place the dried golden cherry fruits on a drum friction machine at 30 rpm to remove burrs on the golden cherry skin; the golden cherry fruits after burrs are removed fall on a fully automatic conveyor belt, and driven by the conveyor belt, are washed by high-pressure water mist to remove surface dirt; the washed golden cherry fruits are continuously turned over by the rotation of the roller of the fully automatic machine, and the surface is dried by warm air at 40°C, and then transported to a roller crusher for crushing, with the smooth roller set at 6 m / s and the grooved roller set at 5 m / s, and then transported to a steamer through roller rotation and stirred and boiled for 20 minutes; then the boiled golden cherry fruits are filtered and precipitated in a filter net for 12 hours for standby use.

[0126] S2: Soak the glutinous rice in mountain spring water with a volume ratio of 1:2 for 4 hours, wash and drain, then rinse with clean water and put it on the cooking bed for 3 hours, then spread it out on a cold table and cool it to 6°C, sprinkle the prepared golden cherry and Chinese herbal medicine powder on the glutinous rice and stir quickly and evenly, pour it into a wine jar to make a concave wine hole, cover it with a quilt to protect the surrounding temperature at 23°C, and observe the wine after 24 hours of fermentation.

[0127] S3: Boil the spring water, let it cool, then add it to the fermented rice, stir evenly and seal it. Stir once every three days, an average of 10 times a month.

[0128] S4: After observing the lees settle to the bottom of the tank for about a month, use diatomaceous earth to filter it. Mix the diatomaceous earth with clean water and filter it according to the thickness of 2mm, 0.5kgm 2 Pre-coating, set the inlet pressure to 0.1MPa, initial flow rate to 1m 3 / h, gradually reduced to 0.5m 3 / h.

[0129] S5: The prepared golden cherry wine is sterilized in a pasteurizer at 60℃ for 1 minute, and then operated on a fully automatic filling line at a speed of 1000-2000 bottles / h, equipped with a nitrogen filling system with an oxygen content of <0.5ppm and a laser detector with a liquid level error of ±2ml.

[0130] S6: The packaged golden cherry wine is stored at -4℃, and samples are taken for HPLC, stability testing, and turbidity testing.

[0131] Note: This example uses the mixed Chinese herbal medicine powder prepared in Preparation Example 1, and the material used is dried golden cherry fruit.

[0132] Embodiment 11

[0133] Specifically, it is a golden cherry wine brewing process, and the process is as follows:

[0134] S1: Place the dried golden cherry fruits on a drum friction machine at 30 rpm to remove burrs on the golden cherry skin; the golden cherry fruits after burrs are removed fall on a fully automatic conveyor belt, and driven by the conveyor belt, are washed by high-pressure water mist to remove surface dirt; the washed golden cherry fruits are continuously turned over by the rotation of the roller of the fully automatic machine, and the surface is dried by warm air at 40°C, and then transported to a roller crusher for crushing, with the smooth roller set at 6 m / s and the grooved roller set at 5 m / s, and then transported to a steamer through roller rotation and stirred and boiled for 20 minutes; then the boiled golden cherry fruits are filtered and precipitated in a filter net for 12 hours for standby use.

[0135] S2: Soak the glutinous rice in mountain spring water with a volume ratio of 1:2 for 4 hours, wash and drain, then rinse with clean water and put it on the cooking bed for 3 hours, then spread it out on a cold table and cool it to 6°C, sprinkle the prepared golden cherry and Chinese herbal medicine powder on the glutinous rice and stir quickly and evenly, pour it into a wine jar to make a concave wine hole, cover it with a quilt to protect the surrounding temperature at 23°C, and observe the wine after 24 hours of fermentation.

[0136] S3: Boil the spring water, let it cool, then add it to the fermented rice, stir evenly and seal it. Stir once every three days, an average of 10 times a month.

[0137] S4: After observing the lees settle to the bottom of the tank for about a month, use diatomaceous earth to filter it. Mix the diatomaceous earth with clean water and filter it according to the thickness of 2mm, 0.5kgm 2 Pre-coating, set the inlet pressure to 0.1MPa, initial flow rate to 1m 3 / h, gradually reduced to 0.5m 3 / h.

[0138] S5: The prepared golden cherry wine is sterilized in a pasteurizer at 60℃ for 1 minute, and then operated on a fully automatic filling line at a speed of 1000-2000 bottles / h, equipped with a nitrogen filling system with an oxygen content of <0.5ppm and a laser detector with a liquid level error of ±2ml.

[0139] S6: The packaged golden cherry wine is stored at -4℃, and samples are taken for HPLC, stability testing, and turbidity testing.

[0140] Note: This example uses the mixed Chinese herbal medicine powder prepared in Preparation Example 2, and the material used is dried golden cherry fruit.

[0141] Example 12

[0142] Specifically, it is a golden cherry wine brewing process, and the process is as follows:

[0143] S1: Place the dried Rosa laevigata fruits after fruit cutting in a drum friction machine and set it to rotate at 30 rpm to remove the burrs on the Rosa laevigata fruit peels; the Rosa laevigata fruits after burr removal fall on a fully automatic conveyor belt. Driven by the conveyor belt, they are washed with high-pressure water mist to remove surface dirt; the washed Rosa laevigata fruits are continuously turned under the drive of the rollers of a fully automatic machine, and at the same time, they are dried on the surface by warm air blowing at 40 °C, and then transported to a roll crusher to be crushed. Set the smooth roll at 6 m / s and the grooved roll at 5 m / s, and then transported through the rotation of the rollers to the steamer to be boiled while stirring for 20 min; then filter and precipitate the boiled Rosa laevigata fruits in a filter screen for 12 h for standby.

[0144] S2: Soak glutinous rice in mountain spring water with a volume ratio of 1:2 for 4 h, wash and drain it, then rinse it with clean water and place it on a cooking bed to cook for 3 h, and then spread it out on a cold table to cool to 6 °C. Sprinkle the prepared Rosa laevigata fruits and Chinese herbal medicine powder on the glutinous rice and stir quickly and evenly. Pour it into a wine vat to make a concave wine cavity, cover it with a cotton quilt around to protect the temperature at 23 °C, and observe the fermented glutinous rice wine after 24 h of fermentation.

[0145] S3: Boil the mountain spring water, let it cool, and then put it into the fermented glutinous rice wine and stir evenly and seal it. Stir it once every three days, with an average of 10 times of stirring per month.

[0146] S4: After observing that the distiller's grains precipitate to the bottom of the vat after about one month, filter it using diatomaceous earth. Mix diatomaceous earth with clean water and precoat it according to a thickness of 2 mm and 0.5 kg / m², set the inlet pressure at 0.1 MPa, the initial flow rate at 1 m³ / h, and gradually reduce it to 0.5 m³ / h according to the turbidity. 2 Precoat, set the inlet pressure at 0.1 MPa, the initial flow rate at 1 m³ / h, 3 / h, and gradually reduce it to 0.5 m³ / h according to the turbidity. 3 / h.

[0147] S5: Set the prepared Rosa laevigata fruit wine in a pasteurizer at 60 °C for 1 min for sterilization, and then operate on a fully automatic filling line at a speed of 1000 - 2000 bottles / h, equipped with a nitrogen filling system with an oxygen content < 0.5 ppm and a laser detector with a liquid level error of ±2 ml.

[0148] S6: Place the bottled Rosa laevigata fruit wine in low-temperature storage at -4 °C and sample it for HPLC, stability detection, and turbidimeter detection.

[0149] Note: In this example, the mixed Chinese herbal medicine powder prepared in Preparation Example 3 is used, and the material used is dried Rosa laevigata fruits.

[0150] Comparative Example 1

[0151] Comparing with Example 1, it is the same as Example 1, except that: 37 kinds of Chinese herbal medicine agents are directly mixed with the prepared Rosa laevigata fruit mixture for fermentation.

[0152] Comparative Example 2

[0153] Comparative Example 1 is the same as Example 1, except that: the Rosa laevigata fruits are manually processed and then added to the fermentation tank for fermentation.

[0154] Record the various parameters of a Rosa laevigata fruit wine brewing process and formula for Examples 1-12 and Comparative Examples 1-2 respectively, and obtain the following results, as shown in Table 2 specifically:

[0155] Table 2: Comparison of test parameters for Examples 1-12 and Comparative Examples 1-3

[0156]

[0157]

[0158] Note: Hot and cold alternating test: The wine samples are stored alternately at 4°C and 40°C for 7 days, and observe whether they are turbid or precipitated; Accelerated oxidation test: After filling with oxygen and sealing, store at 40°C for 30 days, and detect the peroxide value.

[0159] According to the comparison of the test data of the examples and comparative examples in Table 2, for a Rosa laevigata fruit wine obtained by the technical solution of the present application, although it is Rosa laevigata fruit of different colors, through scientific proportioning and process, the hierarchical fusion of sugar, acidity and aroma can be realized, achieving the effect of a Rosa laevigata fruit wine finished product with stable quality.

[0160] A Rosa laevigata fruit wine brewing process obtained by this method can integrate Rosa laevigata fruits of multiple periods and multiple types. At the same time, the synergistic effect of thirty-seven kinds of Chinese herbal medicines enriches the nutritional components of the fruit wine, making it have the functions of supplementing qi, promoting blood circulation and regulating the spleen and stomach. Combined with the natural components of Rosa laevigata fruit, it forms a unique health care value.

[0161] Although the embodiments of the present invention have been shown and described, for those of ordinary skill in the art, it can be understood that various changes, modifications, substitutions and variations can be made to these embodiments without departing from the principle and spirit of the present invention. The scope of the present invention is defined by the appended claims and their equivalents.

Claims

1. A process and formula for brewing Rosa laevigata Michx. fruit wine, characterized in that: It includes the following steps: S1: After picking wild Rosa laevigata Michx. fruits on the mountain and cutting them (or the dried Rosa laevigata Michx. fruits after cutting), place them in a drum-type friction machine to shake off the burrs on the Rosa laevigata Michx. fruit peels; the Rosa laevigata Michx. fruits after removing the burrs fall on a fully automatic conveyor belt and are washed by high-pressure water mist to remove surface dirt under the drive of the conveyor belt; the washed Rosa laevigata Michx. fruits are continuously turned under the drive of the roller rotation of a fully automatic machine, and at the same time, are dried on the surface by warm air at 30-60 °C, and then transported to a roll crusher to be broken, and then transported to a steamer through the roller rotation for boiling; then the boiled Rosa laevigata Michx. is filtered and precipitated in a filter screen for 12 h for standby; S2: Soak glutinous rice in mountain spring water for 4 h, wash and drain it, then rinse it with clean water and place it on a cooking bed to cook for 2-4 h, and then spread it on a cold table to cool to 2-6 °C. Sprinkle the prepared Rosa laevigata Michx. fruits and Chinese herbal medicine powder on the glutinous rice and stir quickly and evenly, pour it into a wine vat to make a concave wine cavity, cover it with a cotton quilt to protect the temperature at 23-25 °C, and observe the fermented glutinous rice after 24 h of fermentation; S3: Boil the mountain spring water, let it cool, then put it into the fermented glutinous rice and stir evenly and seal it. Stir it once every three days, with an average of 10 times of stirring per month; S4: After observing that the distillers' grains precipitate to the bottom of the vat for about a month, filter using diatomaceous earth. Mix the diatomaceous earth with clear water and precoat it according to a thickness of 2 - 3 mm and 0.5 - 1.5 kg / m². 2 Set the inlet pressure at 0.1 - 0.3 MPa and the initial flow rate at 1 - 2 m³ / h. 3 Gradually reduce it to 0.5 m³ / h according to the turbidity. 3 ; S5: Set the prepared Rosa laevigata Michx. fruit wine in a pasteurizer at 60-75 °C for 30 s-2 min for sterilization, and then operate on a fully automatic filling line at a speed of 1000-2000 bottles / h, equipped with a nitrogen filling system with an oxygen content <0.5 ppm and a laser detector with a liquid level error of ±2 mL; S6: Store the bottled Rosa laevigata Michx. fruit wine at a low temperature of -4 °C - 0 °C, and sample it for HPLC, stability detection, and turbidimeter detection.

2. A process and formula for making Rosa laevigata Michx. fruit wine according to claim 1, characterized in that: The placement ratio of the Rosa laevigata Michx. fruits and the Chinese herbal medicine powder is 10:2-5.

3. A process and formula for brewing Rosa laevigata Michx. fruit wine according to claim 1, characterized in that: The volume ratio of the glutinous rice soaked in mountain spring water is 1:2-3.

4. A process and formula for making Rosa laevigata Michx. fruit wine according to claim 1, characterized in that: The liquid filtered out after boiling is the sugary slurry contained in the Rosa laevigata Michx. fruits themselves.

5. A process and formula for making Rosa laevigata Michx. fruit wine according to claim 1, characterized in that: The preparation dosage ratio of the Chinese herbal medicine preparation is as follows: the ratio of Scutellaria baicalensis Georgi, Amomum villosum Lour., Foeniculum vulgare Mill., Illicium verum Hook. f., Cinnamomum cassia Presl, Cinnamomum cassia Presl, Schizonepeta tenuifolia Briq., Bupleurum chinense DC., Asarum sieboldii Miq., Myristica fragrans Houtt., Notopterygium incisum Ting ex Hsiao & K. C. Hsia, Heracleum hemsleyanum Diels, Alpinia officinarum Hance, Pogostemon cablin (Blanco) Benth., Ziziphus jujuba Mill. var. spinosa (Bunge) Hu ex H. F. Chow, Nardostachys jatamansi DC., Poria cocos (Schw.) Wolf, Angelica dahurica (Fisch. ex Hoffm.) Benth. & Hook. f. ex Franch. & Sav., Atractylodes macrocephala Koidz., Codonopsis pilosula (Franch.) Nannf., Angelica sinensis (Oliv.) Diels, Platycodon grandiflorus (Jacq.) A. DC., Peucedanum praeruptorum Dunn, Nardostachys jatamansi DC., Cimicifuga foetida L., Phellodendron amurense Rupr., Gardenia jasminoides Ellis, Mentha haplocalyx Briq., Ephedra sinica Stapf, Paeonia lactiflora Pall., Rehmannia glutinosa (Gaertn.) DC., Eugenia caryophyllata Thunb., Paeonia veitchii Lynch, Achyranthes bidentata Blume, Zanthoxylum bungeanum Maxim., Ligusticum wallichii Franch., Dipsacus asperoides C. Y. Cheng & T. M. Ai is 0.5-2:1-2:1-2:1-2:1.5-2:1.5-2:1-2:1-2:1-2:1-2:1.5-2:1-2:1-2:1-2:1-2:1-2:1-2:1-2:1-2:1-2:1-2:1-2:2-3:1-2:1-2:1-2:1-2:1-2:1-2:0.5-2:1-2:1-2:1-2:1-2.

6. A process and formula for brewing Rosa laevigata Michx. fruit wine according to claim 1, characterized in that: The Rosa laevigata Michx. fruits are processed fully automatically during the wine-making process. The drum-type friction machine is set at 20-40 rpm; the roll crusher is set with a smooth roll at 6-7 m / s and a grooved roll at 4-5 m / s; the boiling time in the steamer is 20-30 min; the precipitation time after boiling is 12 h.

7. A process and formula for making Rosa laevigata Michx. fruit wine according to claim 1, characterized in that: The preparation method of the Chinese herbal medicine dosage is as follows: A1: Select the Chinese medicinal materials in the table with plump appearance, no mildew, and superior quality as the materials for the preparation examples; A2: Use an ultrasonic cleaner to set the frequency at 40 kHz and the water temperature at 25 - 30 °C to clean the selected Chinese medicinal materials to remove surface impurities; A3: After the cleaned Chinese medicinal materials are placed in a cool and ventilated place to dry in the shade, use an ultrafine grinder to process them to a fineness of 80 - 120 mesh; A4: After irradiating the ground Chinese medicinal materials with cobalt-60 at a dose of 5 - 10 kGy, set them aside.

8. A process and formula for making Rosa laevigata fruit wine according to claim 1, characterized in that: After making the 37 kinds of Chinese herbal medicines into a mixed Chinese herbal medicine preparation, then add them together with the materials prepared from Rosa laevigata Michx. fruit to the soaked glutinous rice in a certain proportion for fermentation treatment.

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