CN105647758A - Rose-containing sparkling wine and preparation method thereof - Google Patents

Abstract

The invention discloses rose-containing sparkling wine. The rose-containing sparkling wine is prepared from white granulated sugar, rum, passion fruit juice, apple juice, edible essence, a food additive and water through mixing. The invention further discloses a preparation method of the rose-containing sparkling wine. Roses contain rich fragrant alcohol, aldehyde, fatty acid and phenol as well as oil and fat containing essence, and people can often eat rose products to nourish the liver, refresh the stomach, promote qi circulation, invigorate the circulation of blood, maintain beauty, keep young and keep refreshing; apples are sweet and contain rich nutrition; white peaches have the functions of promoting salivation, moistening the intestines, promoting blood circulation, removing food retention, promoting skin to be plump and caring skin; rum with cane molasses as a raw material tastes sweet and moist and is full of fragrance. The rose-containing sparkling wine is prepared from raw materials including the rose extracting solution, concentrated apple juice, white peach juice and rum, is reasonable in formula, has lower sugar content and alcoholic strength, has high juice content and rich nutrition, tastes palatable and is suitable for drinking for women and the old people.

Description

A kind of Flos Rosae Rugosae light sparkling wine and preparation method thereof

Technical field

The present invention relates to Wine drink, be specifically related to a kind of Flos Rosae Rugosae light sparkling wine and preparation method thereof.

Background technology

Light sparkling wine is a kind of drinks being popular on international market, owing to light sparkling wine being saturated considerable amount of carbon dioxide, after stomach drunk by light sparkling wine, carbon dioxide overflows from wine, heat can be taken away when esophagus, oral cavity excrete, bring comfortable refrigerant sense to people, drink at hot weather and also there is the effect relieved summer heat. Light sparkling wine is typically with tame berry fermented soy and forms, and different berries brewages into the fruit light sparkling wine of different taste. Fruit light sparkling wine has higher nutritive value compared with Chinese liquor and medicated beer, and healthy benefit is also even better. Although containing ethanol in fruit light sparkling wine, but content is compared non-normally low with Chinese liquor, medicated beer and wine, it is possible to drink as the soft drink after meal or before sleeping, especially liking by women and old friend.

Fruit light sparkling wine contains aminoacid and the polyphenol of abundant vitamin and needed by human body, it is possible to play the effect suppressing fat to pile up in human body, make people be not easy to add up fat and proud flesh. Additionally, compared with other drinks, fruit light sparkling wine becomes apparent from for the effect of nursing heart and adjustment women emotion.

Flos Rosae Rugosae is perennial evergreen or the fallen leaves property shrub of Rosaceae Rosa, Flos Rosae Rugosae sweet in the mouth, micro-hardship, warm in nature, there is the function of liver-smoothing, qi-regulating, regulating menstruation by adjusting the flow of blood, can be used for treating stomachache due to hyperactive liver-QI attacking the stomach, lack of appetite vomiting and nausea, menoxenia, falling and flutter the pain of injury, its root have with blood, regulating menstruation, leukorrhagia stopping effect, cure mainly menoxenia, leukorrhagia, traumatic injury, rheumatic arthralgia. Containing 300 various chemical components in Flos Rosae Rugosae, such as the alcohol of fragrance, aldehyde, fatty acid, phenol and the oil containing essence and fat, often the awake stomach of food Flos Rosae Rugosae goods easing the affected liver, has a respite and invigorates blood circulation, looks improving and the skin nourishing, makes us refreshing refreshing.

The Flos Rosae Rugosae dipping Spirit that cider series products is made based on tradition extraction in the market, it is to immerse in wine by fresh rose flower, after using up and entirely soaking into certain time, pour wine into middle distillation with flower, after the wine that will make after distillate and wine base, sugar, acid, distilled water allotment. Wine liquid is water white liquid, has Rose Essentielle, aroma, and micro-sweet, alcoholic strength is more than 18%vol.Owing to Flos Rosae Rugosae impregnating liquor alcoholic strength is high, suitable population is extensive, though and after being through impregnation with distillation the fragrance of Flos Rosae Rugosae have part to retain, but beneficiating ingredient still has partial loss, it is most important that the anthocyanidin with health care is not utilized.

Summary of the invention

An object of the present invention is to provide a kind of Flos Rosae Rugosae light sparkling wine, and this Flos Rosae Rugosae light sparkling wine adopts Flos Rosae Rugosae extracting solution, Sucus Mali pumilae, white peach juice and rum to be raw material, and formula is reasonable, nutritious, and product is drunk good to eat.

The technical solution adopted for the present invention to solve the technical problems is: a kind of Flos Rosae Rugosae light sparkling wine, its alcoholic strength 4.8%vol, pol 62g/L, juice content 40%; Being mixed by white sugar, rum, Passion Fruit Juice, Sucus Mali pumilae, edible essence, food additive and water, the mass percent of each component is: white sugar 3 5%, rum 8.8%, Flos Rosae Rugosae extracting solution 1 3%, white peach juice 0.2 0.5%, Sucus Mali pumilae 6 7%, edible essence 0.02 0.06%; Described food additive include 0.25 0.45% carbon dioxide, 0.03 0.15% citric acid, 0.02 0.1% malic acid, 0.03 0.05% sodium cyclamate, 0 0.06% sodium citrate, 0 0.04% potassium sorbate, the sodium benzoate of 0 0.04%, the light blue of 0 0.001% and 0 0.002% amaranth.

Further, described Sucus Mali pumilae is concentrated Succus Mali pumilae.

The two of the purpose of the present invention are to provide the manufacture method of a kind of Flos Rosae Rugosae light sparkling wine.

The technical solution adopted for the present invention to solve the technical problems is: the manufacture method of a kind of Flos Rosae Rugosae light sparkling wine, and step is as follows: a), preparing supplementary material according to proportioning, wherein the weighing of supplementary material must weigh in strict accordance with product requirement, and error cannot be greater than 1 ��; B), use Guartz filter that pure water carries out 12 flushings, square impact 10min, recoil 20min; C), according to the standard of article 30 50g in every 1kg bottle weigh white sugar abundantization sugar 15min at 60 DEG C of temperature, sugar should be changed while stirring, it is prevented that caramelization occurs, and is cooled to room temperature and obtains syrup after membrane filtration; D), accurately weigh preservative, add in syrup after dissolving in 70 DEG C of hot water, and stir evenly; E), accurately weighing in concentrated Succus Mali pumilae, the white peach juice of import, Flos Rosae Rugosae extracting solution, citric acid, malic acid and sodium citrate addition syrup and stir evenly, food acids is slowly added to after should dissolving in advance after fruit juice adds, it is prevented that localized acidity is too high; F), weigh rum, essence and light blue, amaranth add at low temperatures and stir evenly; G), be filled with carbon dioxide then fill, packaging, inspection are dispatched from the factory.

The invention has the beneficial effects as follows: Flos Rosae Rugosae is rich in the alcohol of fragrance, aldehyde, fatty acid, phenol and the oil containing essence and fat, often food Flos Rosae Rugosae goods are with the awake stomach of easing the affected liver, have a respite and invigorate blood circulation, looks improving and the skin nourishing, make us refreshing refreshing, apple aroma is sweet, rich in abundant nutrition, Bai Taoyou promotes the production of body fluid intestine moistening, promoting blood circulation to remove stagnancy, the effect of rich skin skin Caring, rum is with cane molasses for raw material, mouthfeel is sweet, full of fragrance, this Flos Rosae Rugosae light sparkling wine adopts Flos Rosae Rugosae extracting solution, concentrated Succus Mali pumilae, white peach juice juice and rum are raw material, formula is reasonable, all relatively low containing pol and alcoholic strength, juice content is high, nutritious, product is drunk good to eat, applicable women drinks with old friend's.

Accompanying drawing explanation

Fig. 1 is the rate of deposition analysis chart of table 1 different experiments group;

Fig. 2 is the wine stability experiment result figure of the different fruit juice of table 2;

Fig. 3 is the overall evaluation shot chart of 3 eight sections of light sparkling wines of table;

Fig. 4 is that six sections of light sparkling wine indices evaluate statistical analysis figure;

Fig. 5 is the schematic flow sheet of the present invention.

Detailed description of the invention

The invention discloses a kind of Flos Rosae Rugosae light sparkling wine based on Flos Rosae Rugosae taste, the night of called after Flos Rosae Rugosae, (RoseNight, 280ml filled, pol 64g/L, alcoholic strength 4.8%vol, juice content 40%.

First embodiment

The mass percent of Flos Rosae Rugosae light sparkling wine each component is:

Water, white sugar 3 5%, rum 8.8%, Sucus Mali pumilae 6 7%, the white peach juice 0.2 0.5% of import, Flos Rosae Rugosae extracting solution 1 3%, edible essence 0.02 0.06% and food additive (carbon dioxide 0.25 0.45%, citric acid 0.03 0.15%, malic acid 0.02 0.1%, sodium cyclamate 0.03 0.05% and water).

Present invention uses citric acid and two kinds of acidic flavoring agent of malic acid, gone out imparting beverage tart flavour, also there is certain antisepsis.

Citric acid one is to improve beverage acidity, promotes local flavor, to the refrigerant tasty and refreshing sensation of people; Two is the sugar-acid ratio that can adjust beverage by controlling consumption, makes two kinds of tastes reach suitable balance; Three is also have color fixative, antibacterial and antiseptical effect, is beneficial to the quality of beverage and extends storage period. Citric acid also can be spuious with fruit juice metal ion form chelate, it is possible to suppress to become sour, brown stain and fading; In addition the pH value of beverage is reduced after adding citric acid, thus suppressing growing of general microorganism, thus reaching sterilization, the antibacterial effect extended the shelf life.

Malic acid uses as acidic flavoring agent, antistaling agent and pH value regulator, and its tart flavour is soft and persistency is long, and tart flavour is stronger by 20% than citric acid, with citric acid with there being flavour.

And carbon dioxide is as the most important composition of light sparkling wine, one is energy cooling and heatstroke-eliminating: can take away heat when carbon dioxide is by internal discharge, make people's feeling cool; Two is to suppress growth of microorganism, extends the product shelf phase: carbon dioxide is filled with in beverage and can cause anaerobic environment, thus suppressing the growth of aerobic microbiological; It addition, be filled with carbon dioxide, beverage pressure is increased, microorganism is also inhibited; Three is strengthen local flavor: carbon dioxide can produce flavour with other components matching, when carbon dioxide overflows, can take fragrance out of; Four are to increase tasty and refreshing sense: the carbonic acid gas overflowed in beverage, have special mouthfeel of stopping, can increase the stimulation to oral cavity, to the sensation that people is tasty and refreshing.

And sodium cyclamate is as sweeting agent, being called again cyclamate, be conventional additive, its sugariness is 30 40 times of sucrose, can increase the sugariness of whole wine product during use.

Second embodiment

Being different in that white peach juice is the white peach juice of import with first embodiment, Sucus Mali pumilae is concentrated Succus Mali pumilae.

3rd embodiment

The mass percent being different in that food additive each component with first embodiment is: carbon dioxide 0.25 0.45%, citric acid 0.03 0.15%, malic acid 0.02 0.1%, sodium cyclamate 0.03 0.05%, sodium citrate < 0.06%, potassium sorbate < 0.04%, sodium benzoate < 0.04%, light blue < 0.001%; Amaranth < 0.002%.

Comparing first embodiment, food additive contains preservative sodium citrate or/and potassium sorbate is or/and sodium benzoate, and preservative is mainly used in suppressing the breeding of microorganism in food, it is prevented that by microorganism cause putrid and deteriorated, extend the additive of effective period of food quality.

Potassium sorbate is mainly used as food preservative, belong to acid preservative, food close to neutral (PH6.0-6.5) still has good antisepsis, organic acid is coordinated to use antiseptic effect to improve, can effectively suppress mycete, the activity of yeast and aerobic bacteria, thus reaching effectively to extend the holding time of food, and keeps the local flavor of original food.

Sodium benzoate belongs to acid preservative, and under sour environment, (PH2.5-4.0) antiseptic effect is better, has and prevents the rotten effect turned sour, extend the shelf life, without bactericidal action in alkaline medium.

Sodium citrate is used as acidity regulator, flavoring agent, stabilizer in beverage.

In addition, the amaranth added is one of synthetic dyestuff of China's permission use, for bronzing or bolarious powder or granule, some fruit acid is stable, soluble in water, in the red solution with blue light, easily it is bacterially decomposed, for decoration material such as soft drink, assembled alcoholic drinks, confectionery, cake and red and green pickled fruit, marasca etc., but consumption has strict restriction.

In addition, the light blue added is one of synthetic dyestuff of China's permission use, according to regulation in " food additive use sanitary standard " (GB2760-1996): light blue can be used for color equipment on fruit-flavor type beverage (liquid, solid), juice-type beverage, soda pop, assembled alcoholic drinks, confection, cake, red and green pickled fruit, canned food, concentrated fruit juice, Armeniaca mume Sieb., to shrimp crack, it is maximum that to make consumption be 0.025g/kg.

Fruit juice light sparkling wine of the present invention is similar to presetting cocktail, is the complicated system being made up of fruit juice, white sugar, acidic flavoring agent and wine etc., and this kind of system is the Unstable Systems of meta-acid, and wherein there is all multipotencys affects the factor of system quality stability. It is thus desirable to the principal element affecting stability is studied and is inquired into, the product good, uniform and stable to obtaining quality.

White sugar 3% 5%, 6 times of concentrated fruit juice 5% 7%, citric acid 0.02% 0.25%, malic acid 0.01% 0.1%, sodium citrate 0.03-0.05%, rum 8% 9%. Using of acidic flavoring agent (such as buffering salts such as malic acid, citric acid and sodium citrates) is needed suitable adjustment according to taste. Preparing cocktail 1L respectively by each experimental group proportioning of table 1, gained finished product carries out precipitation experiments test.

In 10mL centrifuge tube, add the wine that each experimental group prepares, centrifugal 15min in the centrifuge of 3500r/min, measure the thickness of the floating layer in top, then draw top solution, accurately weigh weight of precipitate, calculate rate of deposition.

The impact on stability of the table 1 different material composition.

As shown in Figure 1, experimental group 2 rate of deposition is minimum, and rate of deposition is 1.86%, and this experimental group does not add fruit juice. It follows that fruit juice is cause wine unstable and produce the main cause of precipitation, obtains kind for added fruit juice and used in amounts is studied further; Experimental group 3, experimental group 6 and experimental group 7 rate of deposition respectively 3.98%, 4.16%, 4.05%, mutual difference is little, compares known wine, essence and pigment product stability impact is less, can get rid of the impact of these three factor; Experimental group 8 and experimental group 9 water respectively pure water and tap water, rate of deposition respectively 3.99% and 4.39%, compare known water quality product stability impact is bigger, reason is containing substantial amounts of metal ion etc. in tap water, and ripened fruit all contains the pectic substance being dissolved in water, thus the metal ion in water easily with fruit juice in pectin is combined to be formed and precipitates. Therefore, according to industrial water requirement, underwater gold should be belonged to ion and remove, re-use after the water used treated reduction water hardness of palpus and electrical conductivity; Experimental group 4 and experimental group 5 respectively do not add acid and two experimental grouies of preservative, and stability experiment is it is shown that rate of deposition relatively experimental group 9 is low.

Therefore, addition manner and the order of addition of preservative and acid should be adjusted.Repetition test shows, should preservative and acid be dissolved in advance respectively, and wherein preservative added before fruit juice, and acid adds after fruit juice, is adding all the other supplementary materials after all needing to be sufficiently stirred for after addition; Additionally, wine stability be there is also certain impact by the interpolation of sugar, should selecting the high-quality sugar that impurity content is low, syrup can should come into operation after membrane filtration. Owing to the membership that adds of fruit juice causes wine product unstable, being easily generated the problems such as precipitation, therefore, interpolation kind and addition for fruit juice are probed into further. Two kinds of typical concentrated fruit juice, respectively clear juice and turbid juice on the market are selected in this research, and select to be carried out stability test by 30%-55% 6 gradients. Shown in experimental result such as following table (i.e. table 2):

By Fig. 2 broken line graph it can be seen that turbid juice produce be deposited within the scope of 30%-55% and be above clear juice, therefore turbid juice be unsuitable for wine preparation. Therefore, the primary raw material that commercially available clear concentrated juice is developed is selected as wine. Additionally, as shown in Figure 2, at juice content within the scope of 30%-40%, wine product rate of deposition variation tendency is less, and namely within the scope of this, along with the increase of juice content, rate of deposition increase amount is less; And within the scope of 40%-55%, along with the increase of juice content, the trend that rate of deposition increases is also more apparent. Therefore, the many factors such as stability of comprehensive product nutritive value and product, final choice juice content is 40% as wine fruit juice addition.

In the exploitation of fruit juice light sparkling wine new product, in order to further appreciate that consumer's hobby and development repercussion in the market, whether every sensory properties of checking product matches with consumer demand, specifies R&D direction, commercially 8 sections of products has been carried out sensory evaluation test. Test result is carried out the statistical analysis of science, and formula for a product is screened and debugs, in order to adjust formula and technique in time.

In test, every kind of light sparkling wine is chosen 300 effective results respectively and is averaged as final judgment criteria. 8 kinds of light sparkling wine sensory testing's result such as table 3, the wherein overall evaluation and favorable rating two indices score is more high shows that product quality is more good, all the other evaluation index marks are set to show that product quality is more good closer to 3 i.e. center line:

3 eight kinds of fruit juice light sparkling wine sensory evaluation analytical tables of table

According to consumer to 8 sections of product sensory evaluation results: wherein Fructus Mali pumilae Daiquiri and Fructus Mangifera Indicae Daiquiri overall assessment are relatively low, part index number does not meet consumer demand, in conjunction with market like product analysis, final this two product of removal, retain all the other 6 sections of light sparkling wine products. Face toward the evaluation analysis of 6 sections of product indices according to consumer, obtain Fig. 4.

In Fig. 4 visible, each money light sparkling wine product section index, below or above standard line level, is this time evaluated feedback and each money light sparkling wine is carried out the adjustment on formula according to consumer. By adjusting sugar and acid degree, fragrance and mouthfeel etc., the final acquisition all standard compliant 6 sections of light sparkling wines of each index.

The manufacture method of this light sparkling wine is as follows:

Raw material prepares

1. all buying producers must have production and operation qualification, without the uneven not buying of card or certificate.

2. the auxiliary material of buying meets relevant national standard regulation; As rum should meet GB2757 2012 standard regulation; Concentrated fruit juice specifies by GB17325 2005 standard; White sugar is by GB317 2006 standard regulation etc.

3. raw material to be chemically examined after entering factory, puts into production after the assay was approved.

4. liftoff from wall during supplementary material storage, and storehouse inner drying, ventilation, raw material and adjuvant must individually be stored;Supplementary material storage time with poisonous, have the article point storehouse of abnormal flavour to store.

5. the weighing of supplementary material must weigh in strict accordance with product requirement, and error cannot be greater than 1 ��.

Water processes

1. before production and application every day, whether first inspection apparatus instrument is normal.

2. Guartz filter must carry out 12 flushings, square impact 10min, recoil 20min every day.

3. accurate filter operation pressure should control at 0.2 0.3Mpa.

4. processing terminal sampling has to comply with production water quality requirement, and detection processes water conductivity and pH value.

Change sugar

1. weigh white sugar according to the standard of article 30 50g in every 1kg bottle at 60 DEG C of temperature, change sugar.

2. abundantization sugar 15min, should change sugar while stirring, it is prevented that caramelization occurs.

3. through membrane filtration, and add other adjuvants after being cooled to room temperature.

Allotment

1. all food additive should add standard execution by GB2760.

2. should add in syrup after first the preservative (sodium benzoate, potassium sorbate, sodium citrate) accurately weighed being dissolved in 70 DEG C of hot water, and stir evenly.

3. accurately weighing concentrated Succus Mali pumilae, the white peach juice of import, Flos Rosae Rugosae extracting solution and food acids (citric acid, malic acid) to add in syrup and stir evenly, food acids is slowly added to after should dissolving in advance after fruit juice adds, it is prevented that localized acidity is too high.

4. weigh rum, essence and pigment add and stir evenly; Wine and essence should add at low temperatures, it is prevented that temperature is too high and volatilizees.

Fill

1. checking that filling machine, ink jet numbering machine and capping machine have fault-free in advance, whether inspection doleiform is consistent, and whether bottle cleans.

2. carry out disinfection before filling machine use cleaning, and more than the 30min that sterilizes under ultraviolet; Operator meet corresponding hygienic requirements.

3. filling measurement should be accurate, and liquid level is consistent, and sealing is tight, neat.

4. to paste tight, position accurate for label, back of the body mark and neck mark, not alice.

5. date of manufacture stamp is clear, accurate, readily identified.

Packaging

1. product carefully carries out having in visual examination, liquid level, bottle free from admixture, and substandard product presses predetermined processing.

2. in case, the quality certification is consistent with the bottle date of manufacture, must not have scarce bottle phenomenon in every case, and lazy weight must not joint sealing.

Inspection is dispatched from the factory

1. after warehouse-in, product should make a record first in first out, last-in, last-out.

2. properly should preserve under preference temperature after product warehousing.

3. being sampled checking, can dispatching from the factory after the assay was approved, substandard product presses predetermined processing.

4. Product transport process should properly protect, it is to avoid Exposure to Sunlight, drench with rain, packaging must not be destroyed.

Above-described embodiment is illustrative principles of the invention and effect thereof only; and the embodiment that part is used, for the person of ordinary skill of the art, without departing from the concept of the premise of the invention; can also making some deformation and improvement, these broadly fall into protection scope of the present invention.

Claims (3)

1. a Flos Rosae Rugosae light sparkling wine, it is characterised in that: its alcoholic strength 4.8%vol, pol 62g/L, juice content 40%; Being mixed by white sugar, rum, Passion Fruit Juice, Sucus Mali pumilae, edible essence, food additive and water, the mass percent of each component is

White sugar 3 5%

Rum 8.8%

Flos Rosae Rugosae extracting solution 1 3%

White peach juice 0.2 0.5%

Sucus Mali pumilae 6 7%

Edible essence 0.02 0.06%;

Described food additive include 0.25 0.45% carbon dioxide, 0.03 0.15% citric acid, 0.02 0.1% malic acid, 0.03 0.05% sodium cyclamate, 0 0.06% sodium citrate, 0 0.04% potassium sorbate, the sodium benzoate of 0 0.04%, the light blue of 0 0.001% and 0 0.002% amaranth.

2. a kind of Passifolra edulis light sparkling wine according to claim 1, it is characterised in that described Sucus Mali pumilae is concentrated Succus Mali pumilae.

3. the manufacture method of a Flos Rosae Rugosae light sparkling wine as claimed in claim 1, it is characterised in that step is as follows:

A), preparing supplementary material according to proportioning, wherein the weighing of supplementary material must weigh in strict accordance with product requirement, and error cannot be greater than 1 ��;

B), use Guartz filter that pure water carries out 12 flushings, square impact 10min, recoil 20min;

C), according to the standard of article 30 50g in every 1kg bottle weigh white sugar abundantization sugar 15min at 60 DEG C of temperature, sugar should be changed while stirring, it is prevented that caramelization occurs, and is cooled to room temperature and obtains syrup after membrane filtration;

D), accurately weigh preservative, add in syrup after dissolving in 70 DEG C of hot water, and stir evenly;

E), accurately weighing in concentrated Succus Mali pumilae, the white peach juice of import, Flos Rosae Rugosae extracting solution, citric acid, malic acid and sodium citrate addition syrup and stir evenly, food acids is slowly added to after should dissolving in advance after fruit juice adds, it is prevented that localized acidity is too high;

F), weigh rum, essence and light blue, amaranth add at low temperatures and stir evenly;

G), be filled with carbon dioxide then fill, packaging, inspection are dispatched from the factory.