Processing technology of composite rose wine containing rose sugar stamens

Abstract

The invention belongs to the technical field of food processing, and discloses a processing technology of composite rose wine containing rose sugar stamens. The process sequentially comprises the following steps: preparing rose pistil, preparing a composite rose wine base, and blending and packaging a finished product: firstly, selecting food-grade rose pistil, washing, airing, boiling with rock candy and purified water in proportion, and drying and shaping to obtain the rose pistil; then, three composite rose petals in a specific proportion are used as raw materials and subjected to pretreatment, mixed soaking with fen-flavor pure grain liquor, filtering, low-pressure precise distillation and fraction regulation and control, and a composite rose wine base with the specific alcoholic strength is prepared; and finally, mixing and soaking the rose sugar stamens and the wine base according to a set mass ratio, and performing precise filtration, sterile filling and sealing to obtain a finished product. According to the invention, composite rose proportioning, rose sugar stamen preparation and whole-process precise process control are adopted, so that the problems of single flavor, poor sugar wine fusion, low raw material utilization rate and unstable quality of the existing rose wine are effectively solved, and the product is rich in fragrance, mellow in taste and high in nutrition and health care value.

Description

Technical Field

[0001] This invention relates to the field of food processing technology, specifically to a processing method for a compound rose wine containing rose sugar cores. Background Technology

[0002] Rose wine, a distinctive alcoholic beverage combining nutrition and flavor, is rich in active ingredients such as rose volatile oils and flavonoids, offering certain health benefits and making it popular among consumers. With the booming development of the health beverage market, consumers are increasingly demanding higher quality rose wines, seeking not only rich flavors and harmonious tastes but also high raw material utilization, product stability, and safety. This is driving the refinement and innovation of rose wine processing techniques.

[0003] However, existing rose wine processing techniques have several significant shortcomings, severely hindering the improvement of product quality. In terms of flavor presentation, most processes use a single rose variety for maceration and fermentation, resulting in a limited range of aroma components and an inability to create a rich, complex aroma profile. This leads to a monotonous drinking experience and fails to meet consumers' demands for diverse flavors. Regarding the integration of sugar and alcohol, traditional processes often adjust sweetness by directly adding sugars or honey, easily resulting in a cloying sweetness. Furthermore, uneven integration of sugar and alcohol leads to poor taste harmony and negatively impacts overall product quality. In terms of raw material utilization, current technologies generally only utilize rose petals, neglecting the nutrient-rich stamens. This wastes raw materials and increases production costs, contradicting the principle of efficient resource utilization. Regarding quality stability, existing processes have lax control over key parameters. Distillation is often carried out at atmospheric pressure, leading to significant loss of rose aroma components and large fluctuations in alcohol content, flavor, and other indicators, resulting in poor consistency between different batches. In addition, some solutions lack sufficient verification of raw material safety and process standardization, further impacting the product's market competitiveness. These problems make it difficult for existing rose wine products to meet consumers' demand for high-quality products. Therefore, developing a rose wine processing technology that can solve the above-mentioned defects is of great practical significance. Summary of the Invention

[0004] To address the shortcomings of existing technologies, this invention provides a processing method for compound rose wine containing rose sugar cores, which solves the problems mentioned in the background art.

[0005] To achieve the above objectives, the present invention provides the following technical solution: a processing method for a compound rose wine containing rose sugar cores, comprising the following steps: S1. Preparation of rose sugar core: The stamens of food-grade rosebuds are picked, washed and dried to a specific moisture content, and then mixed with single crystal rock sugar and purified water in a certain proportion. The mixture is then boiled and dried at a specified temperature to obtain rose sugar core. S2. Preparation of compound rose wine base: Select three specific proportions of food-grade rose petals, pre-treat them, mix and soak them with light-aroma pure grain liquor, filter to obtain crude brewing liquid, and then obtain compound rose wine base with a specific alcohol content through low-pressure distillation and fraction control. S3. Finished product preparation and packaging: Rose sugar cores and compound rose wine base are mixed and soaked according to the set mass ratio, and then the finished product is obtained by precision filtration and aseptic filling and sealing. The entire process achieves high-quality processing of rose wine through precise parameter control and process coordination at each step. All raw materials used meet food-grade standards, and the equipment is standard equipment in the food processing field. Process parameters can be flexibly adjusted according to production scale.

[0006] Optionally, in the preparation of rose sugar cores, the flower cores are picked at 6:00 AM, rinsed, and dried to a moisture content of 8%. The dried flower cores are mixed with single-crystal rock sugar at a mass ratio of 5:3. Pure water equal to 1 / 3 the mass of the single-crystal rock sugar is added, and the mixture is boiled at 85℃ for 6 minutes and then dried at a constant temperature of 48℃ for 1.5 hours to obtain rose sugar cores with a moisture content of 18%. The 304 stainless steel cooking pot used conforms to the GB4806.9-2016 standard, and the single-crystal rock sugar conforms to the GB13104-2014 standard.

[0007] Optionally, in the preparation of the compound rose wine base, the three types of roses are blended in a weight percentage ratio of 30% Bulgarian rose, 35% Guilin Yan Hong rose, and 35% Guangxi Jinbian rose. After pretreatment, they are dried to a moisture content of 10% and then cut into pieces with a particle size of 12cm.

[0008] Optionally, the compound soaking uses 68-degree light-aroma pure grain liquor with fusel oil content of 0.3g / L and methanol content of 0.4g / L. It is soaked for 8 days in a cool, dark environment at 20℃, with stirring for 16 minutes every 3 hours. After soaking, it is filtered through an 80-mesh filter to obtain the crude brewing liquid.

[0009] Optionally, low-pressure distillation is carried out in a 316 stainless steel still, with the vacuum leveled to 0.07 MPa and the temperature raised to 65°C. The distillation flow rate is controlled at 1 drop per second. The first 10% of the initial fraction is discarded, and the middle 85% of the middle fraction is collected and diluted to 50 degrees to obtain the base spirit.

[0010] Optionally, the finished product is prepared by mixing rose wine base and rose sugar core at a mass ratio of 100:6, statically soaking at a constant temperature of 22℃ for 30 hours, filtering through a 0.45μm microporous membrane, and aseptically filling into 200ml glass bottles conforming to GB4806.5-2016 standard and sealing them.

[0011] Optionally, the stamens and rose petals used meet the requirements of GB2763-2021 "National Food Safety Standard Maximum Residue Limits for Pesticides in Food" and have no pesticide residues.

[0012] Optionally, low-pressure distillation, through precise control of vacuum, temperature and distillation flow rate, maximizes the retention of active nutrients such as rose volatile oil and flavonoids, while efficiently removing impurities.

[0013] Optionally, the process can be adapted to industrial mass production, and various parameters can be scaled up or down proportionally according to the actual production scale, all of which can stably achieve the expected technical effect.

[0014] This invention provides a processing method for compound rose wine containing rose sugar cores, which has the following beneficial effects: This invention breaks through the limitations of traditional single or simple compound rose varieties. It selects three roses in a specific ratio and scientifically blends them to allow the aroma components of different roses to complement each other, forming a rich and layered compound aroma. At the same time, it innovatively prepares rose sugar cores and applies them to the blending, giving the wine a unique flower core flavor. Its natural sweetness is deeply integrated with the wine, completely changing the problem of the single flavor of existing rose wines and greatly improving the drinking experience. First, the traditional method of directly adding sugar or honey is abandoned. Rose sugar cores prepared through a specific process are statically soaked and blended with the wine base under suitable conditions, so that the sugar is released slowly and evenly, effectively avoiding the sweetness and making the wine taste mellow and smooth. The sugar and wine are more harmoniously blended, which perfectly solves the defect of uneven sugar and wine blending in the existing technology. Secondly, it innovatively utilizes both the stamens and petals of the rose, fully exploring the value of the entire rose raw material, avoiding the waste of stamens, significantly improving the utilization rate of raw materials, reducing resource waste while lowering the raw material cost of industrial production, which is in line with the development trend of efficient resource utilization. Secondly, the key parameters of each processing step are precisely set and strictly controlled. From the moisture content of raw material pretreatment, boiling temperature and time, to soaking conditions, distillation parameters, and fraction collection ratio, each step has been scientifically verified to ensure the uniformity of product flavor, alcohol content, taste and other indicators between batches. Low-pressure precision distillation process replaces traditional atmospheric distillation, reducing the loss of aroma components. Combined with multi-stage filtration and aseptic packaging, it effectively removes impurities and microorganisms, extends the product shelf life, and ensures stable and controllable quality. Meanwhile, a gentle process route of low-temperature cooking, low-pressure distillation, and low-temperature soaking is adopted to retain the active nutrients such as volatile oils and flavonoids in roses to the greatest extent, thereby enhancing the nutritional and health value of the product and meeting consumers' demand for healthy drinks. In addition, the raw materials and equipment used all comply with relevant national food safety standards to ensure product safety. The process parameters can be flexibly adjusted to adapt to industrial mass production and have broad market application prospects. Detailed Implementation

[0015] The technical solutions in the embodiments of the present invention will be clearly and completely described below. Obviously, the described embodiments are only some embodiments of the present invention, and not all embodiments.

[0016] Example 1 A processing method for a compound rose wine containing rose sugar cores includes the following steps: 1. At 6:00 AM, pick the stamens of unopened rosebuds that meet food-grade standards and are free of pesticide residues. After rinsing with clean water to remove impurities, air dry them naturally until the moisture content is 8%, yielding 10 jin (5 catties) of dried stamens. Add 6 jin (3 catties) of single-crystal rock sugar and 2 jin (1 catties) of purified water at a mass ratio of 5:3 (dried stamens to food-grade single-crystal rock sugar). Place the mixture in a 304 stainless steel cooking pot that meets GB4806.9-2016 standards. Heat over low heat until the bottom temperature of the pot reaches 85℃. Stir until the rock sugar is completely dissolved, then simmer at a constant temperature for 6 minutes until the stamens become translucent. Remove the sugar stamens and spread them evenly on a baking tray with parchment paper (no more than 1 cm thick). Dry them at a constant temperature of 48℃ for 1.5 hours. After cooling, you will obtain 8.2 jin (4.1 catties) of rose sugar stamens (moisture content 18%). 2. Select food-grade roses from the same batch, and blend them according to the ratio of 30% Bulgarian roses (45 catties), 35% Guilin bright red roses (52.5 catties), and 35% Guangxi golden-edged roses (52.5 catties). After removing the calyx and stems, dry them until the moisture content is 10%, and cut them into 12 cm pieces. Add 100 catties of 68-degree light-aroma pure grain liquor (0.3 g / L fusel oil and 0.4 g / L methanol) to 150 catties of the blended rose petals, place them in a stainless steel sealed container with a silicone sealing ring, and incubate at 20℃. Soak in a cool, dark place for 8 days, stirring for 16 minutes every 3 hours; filter through an 80-mesh filter to obtain 180 catties of crude brewing liquid, pour into a 316 stainless steel distillation kettle, evacuate to 0.07 MPa, heat to 65℃, and control the distillation flow rate to 1 drop per second; collect 150 catties of total fraction, discard the first 15 catties of initial fraction, collect the middle 127.5 catties of middle fraction (54% alcohol), add 13.3 catties of sterile purified water to dilute to 50% alcohol, and obtain 140.8 catties of compound rose wine base; 3. Add 8.45 catties of rose sugar cores to 140.8 catties of rose wine base at a mass ratio of 100:6, and statically soak at a constant temperature of 22℃ for 30 hours; after precision filtration through a 0.45 μm microporous membrane, aseptically fill into 200 ml glass bottles conforming to GB4806.5-2016 standard, and seal to obtain 145.2 catties of finished product.

[0017] Finished product testing: According to relevant national standards, the alcohol content is 500.5 degrees, the total sugar content (calculated as glucose) is 8.2g / L, the volatile oil content is 0.035g / L, the flavonoid content is 0.028g / L, the fusel oil residue is 0.12g / L, the methanol residue is 0.08g / L, there is no pesticide residue, and the microbial indicators are qualified. Sensory evaluation shows that the product has a rich aroma, a mellow and harmonious taste, and no cloying sweetness.

[0018] Example 2 A processing method for a compound rose wine containing rose sugar cores includes the following steps: 1. Pick flower stamens that meet the standards at 6:00 am, rinse them and dry them to a moisture content of 8% to obtain 15 catties of dried flower stamens; add 9 catties of single crystal rock sugar and 3 catties of purified water in a 5:3 ratio, boil at 85℃ for 6 minutes, and then dry at 48℃ for 1.5 hours to obtain 12.3 catties of rose sugar stamens (moisture content 18%). 2. Using a blend of 30% Bulgarian rose (67.5 catties), 35% Guilin bright red rose (78.75 catties), and 35% Guangxi golden-edged rose (78.75 catties), after pretreatment, add 150 catties of 68-degree light-aroma pure grain liquor, soak at 20℃ for 8 days with regular stirring; filter to obtain 270 catties of crude brewing liquid, collect 225 catties of total fraction by low-pressure distillation, discard the first 22.5 catties of initial fraction, collect the middle 191.25 catties of middle fraction, dilute to 50 degrees to obtain 211.2 catties of base liquor; 3. Add 12.67 catties of rose sugar cores at a ratio of 100:6, soak at 22℃ for 30 hours, filter, and then aseptically fill to obtain the finished product.

[0019] Finished product testing: alcohol content 500.5 degrees, total sugar content 8.1 g / L, volatile oil content 0.034 g / L, flavonoid content 0.027 g / L; fusel oil residue 0.13 g / L, methanol residue 0.09 g / L, no pesticide residue, and microbial indicators are qualified; sensory evaluation shows that the product has a rich aroma and a smooth taste.

[0020] Comparative Example 1 (Single Rose Variety) The processing technology for compound rose wine includes the following steps: 1. Preparation of rose sugar core: Same as in Example 1; 2. Base wine preparation: 150 catties of single Bulgarian rose petals were selected, and other processes were the same as in Example 1; 3. Finished product preparation and packaging: Same as in Example 1.

[0021] Finished product testing: alcohol content 500.5 degrees, total sugar content 8.0 g / L, volatile oil content 0.022 g / L, flavonoid content 0.020 g / L; sensory evaluation showed that it only has a single rose aroma and a thin flavor.

[0022] Comparative Example 2 (Sugar added directly) The processing technology for compound rose wine includes the following steps: 1. Preparation of the wine base: Same as in Example 1; 2. Finished product blending and packaging: Without preparing rose sugar cores, 0.51 catties of single-crystal rock sugar is directly added to 140.8 catties of base liquor. Other processes are the same as in Example 1. Finished product testing: alcohol content 500.5 degrees, total sugar content 8.3 g / L, volatile oil content 0.033 g / L, flavonoid content 0.026 g / L; sensory evaluation showed that it was obviously sweet and the sugar and alcohol were not well integrated.

[0023] Comparative Example 3 (Conventional Distillation) The processing technology for compound rose wine includes the following steps: 1. Preparation of rose sugar core: Same as in Example 1; 2. Base preparation: Distillation parameters were changed to atmospheric pressure and 78°C, while other processes remained the same as in Example 1; 3. Finished product preparation and packaging: Same as in Example 1.

[0024] Finished product testing: alcohol content 500.5 degrees, total sugar content 8.2 g / L, volatile oil content 0.019 g / L, flavonoid content 0.021 g / L; fusel oil residue 0.21 g / L, higher than in Example 1; sensory evaluation showed that the aroma was light and the taste was average.

[0025] Conclusion: Through comparison of the examples and comparative examples, it can be seen that the present invention, by using a compound rose formulation, rose sugar core preparation and low-pressure precision distillation process, has significant advantages in terms of nutrient retention and fusel oil removal, resulting in a better sensory experience and effectively solving many defects of the prior art.

[0026] Examples 1 and 2 show that the process parameters can be scaled up, the quality is stable, and it is suitable for industrial production, demonstrating good practicality and market prospects.

[0027] The above description is only a preferred embodiment of the present invention, but the scope of protection of the present invention is not limited thereto. Any equivalent substitutions or modifications made by those skilled in the art within the scope of the technology disclosed in the present invention, based on the technical solution and inventive concept of the present invention, should be covered within the scope of protection of the present invention.

Claims

1. A processing method for a compound rose wine containing rose sugar cores, characterized in that, Includes the following steps: S1. Preparation of rose sugar core: The stamens of food-grade rosebuds are picked, washed and dried to a specific moisture content, and then mixed with single crystal rock sugar and purified water in a certain proportion. The mixture is then boiled and dried at a specified temperature to obtain rose sugar core. S2. Preparation of compound rose wine base: Select three specific proportions of food-grade rose petals, pre-treat them, mix and soak them with light-aroma pure grain liquor, filter to obtain crude brewing liquid, and then obtain compound rose wine base with a specific alcohol content through low-pressure distillation and fraction control. S3. Finished product preparation and packaging: Rose sugar cores and compound rose wine base are mixed and soaked according to the set mass ratio, and then the finished product is obtained by precision filtration and aseptic filling and sealing. The entire process achieves high-quality processing of rose wine through precise parameter control and process coordination at each step. All raw materials used meet food-grade standards, and the equipment is standard equipment in the food processing field. Process parameters can be flexibly adjusted according to production scale.

2. The processing technology of the composite rose wine containing rose sugar cores according to claim 1, characterized in that, In the preparation of rose sugar cores, the flower stamens are picked at 6:00 AM, rinsed, and dried to a moisture content of 8%. The dried flower stamens are mixed with single-crystal rock sugar at a mass ratio of 5:

3. Pure water with a mass of 1 / 3 of the single-crystal rock sugar is added. The mixture is boiled at 85℃ for 6 minutes and then dried at a constant temperature of 48℃ for 1.5 hours to obtain rose sugar cores with a moisture content of 18%. The 304 stainless steel cooking pot used conforms to the GB4806.9-2016 standard, and the single-crystal rock sugar conforms to the GB13104-2014 standard.

3. The processing technology of the composite rose wine containing rose sugar cores according to claim 1, characterized in that, In the preparation of the compound rose wine base, the three types of roses are blended in a weight percentage ratio of 30% Bulgarian rose, 35% Guilin Yan Hong rose, and 35% Guangxi Jinbian rose. After pretreatment, they are dried to a moisture content of 10% and then cut into pieces with a particle size of 12cm.

4. The processing technology of the composite rose wine containing rose sugar cores according to claim 1, characterized in that, The compound soaking process uses 68-degree light-aroma pure grain liquor with fusel oil content of 0.3g / L and methanol content of 0.4g / L. It is soaked for 8 days in a cool, dark environment at 20℃, with stirring for 16 minutes every 3 hours. After soaking, it is filtered through an 80-mesh filter to obtain the crude brewing liquid.

5. The processing technology of the composite rose wine containing rose sugar cores according to claim 1, characterized in that, Low-pressure distillation was carried out in a 316 stainless steel still, with the vacuum level 0.07 MPa and the temperature 65°C. The distillation flow rate was controlled at 1 drop per second. The first 10% of the initial fraction was discarded, and the middle 85% of the middle fraction was collected and diluted to 50 degrees to obtain the base spirit.

6. The processing technology of the composite rose wine containing rose sugar cores according to claim 1, characterized in that, The finished product is prepared by mixing rose wine base and rose sugar core at a mass ratio of 100:6, statically soaking at a constant temperature of 22℃ for 30 hours, filtering through a 0.45m microporous membrane, and aseptically filling into 200ml glass bottles conforming to GB4806.5-2016 standard and sealing them.

7. The processing technology of the composite rose wine containing rose sugar cores according to claim 1, characterized in that, The stamens and rose petals used all meet the requirements of GB2763-2021 "National Food Safety Standard Maximum Residue Limits for Pesticides in Food" and have no pesticide residues.

8. The processing technology of the composite rose wine containing rose sugar cores according to claim 1, characterized in that, Low-pressure distillation, through precise control of vacuum, temperature, and distillation flow rate, maximizes the retention of active nutrients such as rose volatile oil and flavonoids, while efficiently removing impurities.

9. The processing technology of the composite rose wine containing rose sugar cores according to claim 1, characterized in that, The process is adaptable to industrial mass production, and all parameters can be scaled up or down proportionally according to the actual production scale, all of which can stably achieve the expected technical effect.