CN109055147A - A kind of thorn pear wine and preparation method thereof - Google Patents
A kind of thorn pear wine and preparation method thereof Download PDFInfo
- Publication number
- CN109055147A CN109055147A CN201810984633.9A CN201810984633A CN109055147A CN 109055147 A CN109055147 A CN 109055147A CN 201810984633 A CN201810984633 A CN 201810984633A CN 109055147 A CN109055147 A CN 109055147A
- Authority
- CN
- China
- Prior art keywords
- thorn pear
- wine
- pear wine
- preparation
- thorn
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
- 235000014101 wine Nutrition 0.000 title claims abstract description 57
- 241000781608 Scolopia zeyheri Species 0.000 title claims abstract description 54
- 238000002360 preparation method Methods 0.000 title claims abstract description 23
- 235000013399 edible fruits Nutrition 0.000 claims abstract description 30
- 235000020097 white wine Nutrition 0.000 claims abstract description 27
- 235000019987 cider Nutrition 0.000 claims abstract description 23
- 235000003713 Rhodiola rosea Nutrition 0.000 claims abstract description 22
- 244000042430 Rhodiola rosea Species 0.000 claims abstract description 22
- 241000220483 Ribes Species 0.000 claims abstract description 20
- 239000002994 raw material Substances 0.000 claims abstract description 16
- 240000002547 Rosa roxburghii Species 0.000 claims description 17
- 235000000640 Rosa roxburghii Nutrition 0.000 claims description 17
- 239000000706 filtrate Substances 0.000 claims description 10
- 238000001914 filtration Methods 0.000 claims description 10
- 239000012528 membrane Substances 0.000 claims description 10
- 230000001476 alcoholic effect Effects 0.000 claims description 7
- 238000002791 soaking Methods 0.000 claims description 7
- 238000011049 filling Methods 0.000 claims description 5
- 230000001954 sterilising effect Effects 0.000 claims description 2
- 235000009508 confectionery Nutrition 0.000 abstract description 7
- 230000001151 other effect Effects 0.000 abstract description 6
- 239000002253 acid Substances 0.000 abstract description 5
- 230000007547 defect Effects 0.000 abstract description 5
- 239000004615 ingredient Substances 0.000 abstract description 5
- 230000007774 longterm Effects 0.000 abstract description 5
- 235000016709 nutrition Nutrition 0.000 abstract description 5
- 241000220317 Rosa Species 0.000 abstract description 4
- 244000269722 Thea sinensis Species 0.000 abstract description 4
- 230000035764 nutrition Effects 0.000 abstract description 4
- 235000019640 taste Nutrition 0.000 abstract description 4
- 230000036039 immunity Effects 0.000 abstract description 3
- 235000013305 food Nutrition 0.000 abstract description 2
- 230000000052 comparative effect Effects 0.000 description 12
- 230000000694 effects Effects 0.000 description 7
- 235000011389 fruit/vegetable juice Nutrition 0.000 description 3
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 description 2
- AFCARXCZXQIEQB-UHFFFAOYSA-N N-[3-oxo-3-(2,4,6,7-tetrahydrotriazolo[4,5-c]pyridin-5-yl)propyl]-2-[[3-(trifluoromethoxy)phenyl]methylamino]pyrimidine-5-carboxamide Chemical compound O=C(CCNC(=O)C=1C=NC(=NC=1)NCC1=CC(=CC=C1)OC(F)(F)F)N1CC2=C(CC1)NN=N2 AFCARXCZXQIEQB-UHFFFAOYSA-N 0.000 description 2
- 241000220324 Pyrus Species 0.000 description 2
- 102000019197 Superoxide Dismutase Human genes 0.000 description 2
- 108010012715 Superoxide dismutase Proteins 0.000 description 2
- 239000000654 additive Substances 0.000 description 2
- 230000000996 additive effect Effects 0.000 description 2
- 230000001142 anti-diarrhea Effects 0.000 description 2
- 235000019606 astringent taste Nutrition 0.000 description 2
- 230000009286 beneficial effect Effects 0.000 description 2
- 235000019658 bitter taste Nutrition 0.000 description 2
- 210000001124 body fluid Anatomy 0.000 description 2
- 239000010839 body fluid Substances 0.000 description 2
- 230000029087 digestion Effects 0.000 description 2
- 230000035622 drinking Effects 0.000 description 2
- 229930003944 flavone Natural products 0.000 description 2
- 235000011949 flavones Nutrition 0.000 description 2
- 235000015203 fruit juice Nutrition 0.000 description 2
- 210000004072 lung Anatomy 0.000 description 2
- 239000000463 material Substances 0.000 description 2
- 238000000034 method Methods 0.000 description 2
- 235000015097 nutrients Nutrition 0.000 description 2
- 230000000050 nutritive effect Effects 0.000 description 2
- 239000000047 product Substances 0.000 description 2
- 235000019614 sour taste Nutrition 0.000 description 2
- 210000002784 stomach Anatomy 0.000 description 2
- 239000001648 tannin Substances 0.000 description 2
- 235000018553 tannin Nutrition 0.000 description 2
- 229920001864 tannin Polymers 0.000 description 2
- 244000099147 Ananas comosus Species 0.000 description 1
- 235000007119 Ananas comosus Nutrition 0.000 description 1
- 241000894006 Bacteria Species 0.000 description 1
- ZZZCUOFIHGPKAK-UHFFFAOYSA-N D-erythro-ascorbic acid Natural products OCC1OC(=O)C(O)=C1O ZZZCUOFIHGPKAK-UHFFFAOYSA-N 0.000 description 1
- 241000196324 Embryophyta Species 0.000 description 1
- 206010028980 Neoplasm Diseases 0.000 description 1
- 235000014443 Pyrus communis Nutrition 0.000 description 1
- 235000004789 Rosa xanthina Nutrition 0.000 description 1
- 241000220222 Rosaceae Species 0.000 description 1
- GAMYVSCDDLXAQW-AOIWZFSPSA-N Thermopsosid Natural products O(C)c1c(O)ccc(C=2Oc3c(c(O)cc(O[C@H]4[C@H](O)[C@@H](O)[C@H](O)[C@H](CO)O4)c3)C(=O)C=2)c1 GAMYVSCDDLXAQW-AOIWZFSPSA-N 0.000 description 1
- 229930003268 Vitamin C Natural products 0.000 description 1
- 235000009754 Vitis X bourquina Nutrition 0.000 description 1
- 235000012333 Vitis X labruscana Nutrition 0.000 description 1
- 240000006365 Vitis vinifera Species 0.000 description 1
- 235000014787 Vitis vinifera Nutrition 0.000 description 1
- 230000003110 anti-inflammatory effect Effects 0.000 description 1
- 235000021028 berry Nutrition 0.000 description 1
- 230000036772 blood pressure Effects 0.000 description 1
- 239000003795 chemical substances by application Substances 0.000 description 1
- 210000004351 coronary vessel Anatomy 0.000 description 1
- 238000005260 corrosion Methods 0.000 description 1
- 230000007812 deficiency Effects 0.000 description 1
- 201000010099 disease Diseases 0.000 description 1
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 description 1
- 229940079593 drug Drugs 0.000 description 1
- 239000003814 drug Substances 0.000 description 1
- 230000002526 effect on cardiovascular system Effects 0.000 description 1
- 230000002708 enhancing effect Effects 0.000 description 1
- 239000003797 essential amino acid Substances 0.000 description 1
- 235000020776 essential amino acid Nutrition 0.000 description 1
- 238000000855 fermentation Methods 0.000 description 1
- 230000004151 fermentation Effects 0.000 description 1
- -1 flavone compound Chemical class 0.000 description 1
- 150000002213 flavones Chemical class 0.000 description 1
- 239000003205 fragrance Substances 0.000 description 1
- 150000004676 glycans Chemical class 0.000 description 1
- 235000012907 honey Nutrition 0.000 description 1
- 244000005700 microbiome Species 0.000 description 1
- 239000000203 mixture Substances 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 235000021017 pears Nutrition 0.000 description 1
- 229920001282 polysaccharide Polymers 0.000 description 1
- 239000005017 polysaccharide Substances 0.000 description 1
- 239000003755 preservative agent Substances 0.000 description 1
- 230000002335 preservative effect Effects 0.000 description 1
- 150000003254 radicals Chemical class 0.000 description 1
- 230000001953 sensory effect Effects 0.000 description 1
- 239000004577 thatch Substances 0.000 description 1
- 235000019154 vitamin C Nutrition 0.000 description 1
- 239000011718 vitamin C Substances 0.000 description 1
- VHBFFQKBGNRLFZ-UHFFFAOYSA-N vitamin p Natural products O1C2=CC=CC=C2C(=O)C=C1C1=CC=CC=C1 VHBFFQKBGNRLFZ-UHFFFAOYSA-N 0.000 description 1
Classifications
-
- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12G—WINE; PREPARATION THEREOF; ALCOHOLIC BEVERAGES; PREPARATION OF ALCOHOLIC BEVERAGES NOT PROVIDED FOR IN SUBCLASSES C12C OR C12H
- C12G3/00—Preparation of other alcoholic beverages
- C12G3/04—Preparation of other alcoholic beverages by mixing, e.g. for preparation of liqueurs
- C12G3/06—Preparation of other alcoholic beverages by mixing, e.g. for preparation of liqueurs with flavouring ingredients
Landscapes
- Chemical & Material Sciences (AREA)
- Organic Chemistry (AREA)
- Engineering & Computer Science (AREA)
- Health & Medical Sciences (AREA)
- Biochemistry (AREA)
- Bioinformatics & Cheminformatics (AREA)
- General Engineering & Computer Science (AREA)
- General Health & Medical Sciences (AREA)
- Genetics & Genomics (AREA)
- Life Sciences & Earth Sciences (AREA)
- Wood Science & Technology (AREA)
- Zoology (AREA)
- Medicines Containing Plant Substances (AREA)
- Preparation Of Fruits And Vegetables (AREA)
Abstract
The invention discloses a kind of thorn pear wines and preparation method thereof, belong to food processing technology field.The thorn pear wine is made of the raw material of following parts by weight: fruit of Grossularia burejensis Berger 220g-250g, white wine 1L-3L, cider 20g-40g and roxburgh rose root 80g-100g.The invention also discloses the preparation methods of above-mentioned thorn pear wine.Thorn pear wine prepared by the present invention compensates for low, the not easy to maintain defect of the thorn pear wine utilization rate of prior art preparation, contains natural roxburgh rose ingredient, band sweet tea in taste acid, mouthfeel is good, and acidity is low, full of nutrition, long-term use can reach strengthen immunity, toxin-expelling and face nourishing and other effects.
Description
Technical field
The present invention relates to a kind of thorn pear wines and preparation method thereof, belong to food processing technology field.
Background technique
Rosa roxburghii Tratt (Rosaroxbunghii) is fruit also known as the mountain king fruit, thorn of the perennial machaka rosa roxburghii of rosaceae
Certain kind of berries fruit, Fo Langguo, thatch pears, oblonga are sub, and alias pierces pineapple, send the spring to return, pierces sour pear, nine-headed bird, Wen Xianguo etc..Rosa roxburghii Tratt is China
Distinctive plant may be used as drug use, its root, stem, leaf, fruit suffer from high medical value.Rosa roxburghii Tratt contains abundant
Vitamin C (Vc), superoxide dismutase (SOD), Rosa roxburghii Tratt flavones, Polysaccharides from Rosa roxburghii and a variety of essential amino acids.Rosa roxburghii Tratt
In the flavone compound that contains, there is anti-inflammatory, coronary artery dilator, influence that blood pressure, protection is cardiovascular, removes free radical and anti-
The important biomolecules such as tumour activity.
Fruit of Grossularia burejensis Berger has strong and special honey fragrant, while having a large amount of tannin and acid again, and sugar content is not also high, therefore mouth
Sense was both sour and puckery, was unsuitable for eating raw, was a kind of raw material for being suitable for wine brewing.But the sugar content of Rosa roxburghii Tratt is low, cannot indiscriminately imitate grape
The method of wine is produced；Tannin content simultaneously in Rosa roxburghii Tratt is higher, has an impact to mouthfeel, and during the fermentation to microorganism
It is inhibited, so generally seldom being fermented with individual Rosa roxburghii Tratt Normal juice.Thorn pear wine at present on the market is actually rare.
In consideration of it, it is necessary to provide a kind of thorn pear wines, so as to solve the deficiencies in the prior art.
Summary of the invention
An object of the present invention is to provide a kind of thorn pear wine.Thorn pear wine prepared by the present invention, compensates for prior art system
Low, the not easy to maintain defect of standby thorn pear wine utilization rate, containing natural roxburgh rose ingredient, band sweet tea in taste acid, mouthfeel is good, acidity
Low, full of nutrition, long-term use can reach strengthen immunity, toxin-expelling and face nourishing and other effects.
The technical scheme to solve the above technical problems is that a kind of thorn pear wine, by the raw material of following parts by weight
It is made: fruit of Grossularia burejensis Berger 220g-250g, white wine 1L-3L, cider 20g-40g and roxburgh rose root 80g-100g.
The quality standard of thorn pear wine of the invention:
The present invention by with stomach invigorating, help digestion, nourish, thorn pear wine is made in king's Rosa roxburghii Tratt of the Victoria C of antidiarrheal and other effects, overcome existing
There is the defect of the sour and astringent taste of the thorn pear wine of technology, has both had effects that the nourish and beautify skin of fruit, and the smell of fruits is very sweet, mouthfeel is sour and astringent for product
It is mellow, have the effect of moistening lung and producing body fluid, moisten body and mind, nutritive value is higher.
Based on the above technical solution, the present invention can also be improved as follows.
Further, it is made of the raw material of following parts by weight: fruit of Grossularia burejensis Berger 235g, white wine 2L, cider 30g and roxburgh rose root
90g。
Using above-mentioned further beneficial effect is: the mouthfeel of the above-mentioned thorn pear wine for optimal parameter, obtained is best.
Further, the sugar content of the cider is calculated as 55 ° of -70 ° of Bx with refractometer.
Further, the alcoholic strength of the white wine is 48% (v/v) -54% (v/v).
The second object of the present invention is to provide the preparation method of above-mentioned thorn pear wine.Preparation method of the invention is simple, operation
Convenient, cost of material is low, does not add the additive that phytochrome, essence, preservative etc. have side effect, is suitble to long-term drinking,
Practical value with higher and good application prospect.
The technical scheme to solve the above technical problems is that a kind of preparation method of thorn pear wine, including walk as follows
It is rapid:
Step 1: taking the raw material of following parts by weight: fruit of Grossularia burejensis Berger 220g-250g, white wine 1L-3L, cider 20g-40g
With roxburgh rose root 80g-100g；
Step 2: taking fruit of Grossularia burejensis Berger and roxburgh rose root, clean, smash to pieces, after filtering for the first time, cider is added into filtrate, goes out
Bacterium；
Step 3: white wine is added, cold soaking seals 20-30 days, and second of filtering arrives the Rosa roxburghii Tratt after taking filtrate filling
Wine.
Based on the above technical solution, the present invention can also be improved as follows.
Further, in step 2, the filtering membrane aperture of the first time filtering is 2 μm.
Further, in step 2, the sterilizing is the 15-20min that sterilizes in 70 DEG C of water-baths.
Further, in step 3, the temperature of the cold soaking is 0-2 DEG C.
Further, in step 3, the filtering membrane aperture of second of filtering is 0.5 μm.
Beneficial effects of the present invention:
(1) thorn pear wine prepared by the present invention, the thorn pear wine utilization rate for compensating for prior art preparation is low, not easy to maintain lacks
It falls into, contains natural roxburgh rose ingredient, band sweet tea in taste acid, mouthfeel is good, and acidity is low, full of nutrition, and taking for a long time can reach enhancing and exempt from
Epidemic disease power, toxin-expelling and face nourishing and other effects.
(2) present invention by with stomach invigorating, help digestion, nourish, thorn pear wine is made in king's Rosa roxburghii Tratt of the Victoria C of antidiarrheal and other effects, overcome
The defect of the sour and astringent taste of thorn pear wine of the prior art, had both had effects that the nourish and beautify skin of fruit, and the smell of fruits is very sweet, mouthfeel for product
It is sour and astringent mellow, have the effect of moistening lung and producing body fluid, moisten body and mind, nutritive value is higher.
(3) preparation method of the invention is simple, easy to operate, and cost of material is low, does not add phytochrome, essence, anti-corrosion
Agent etc. has the additive of side effect, is suitble to long-term drinking, practical value with higher and good application prospect.
Specific embodiment
Principles and features of the present invention are described below in conjunction with specific embodiment, example is served only for explaining this hair
It is bright, it is not intended to limit the scope of the present invention.
Embodiment 1
The thorn pear wine of the present embodiment is made of the raw material of following weight: fruit of Grossularia burejensis Berger 220g, white wine 3L, cider 20g and
Roxburgh rose root 100g.Wherein, the sugar content of the cider is calculated as 55 ° of Bx with refractometer, and the alcoholic strength of the white wine is 48% (v/
v)。
The preparation method of above-mentioned thorn pear wine, includes the following steps:
Step 1: taking the raw material of following weight: fruit of Grossularia burejensis Berger 220g, white wine 3L, cider 20g and roxburgh rose root 100g；
Step 2: taking fruit of Grossularia burejensis Berger and roxburgh rose root, clean, smash to pieces, cross the filter membrane that aperture is 2 μm, apple is added into filtrate
Fruit juice, sterilize 15min in 70 DEG C of water-baths；
Step 3: white wine is added, is sealed 30 days in 0 DEG C of cold soaking, after crossing the filter membrane that aperture is 0.5 μm, takes filtrate filling
Afterwards to get arrive the thorn pear wine.
Embodiment 2
The thorn pear wine of the present embodiment is made of the raw material of following weight: fruit of Grossularia burejensis Berger 235g, white wine 2L, cider 30g and
Roxburgh rose root 90g.Wherein, the sugar content of the cider is calculated as 68 ° of Bx with refractometer, and the alcoholic strength of the white wine is 51% (v/
v)。
The preparation method of above-mentioned thorn pear wine, includes the following steps:
Step 1: taking the raw material of following weight: fruit of Grossularia burejensis Berger 235g, white wine 2L, cider 30g and roxburgh rose root 90g；
Step 2: taking fruit of Grossularia burejensis Berger and roxburgh rose root, clean, smash to pieces, cross the filter membrane that aperture is 2 μm, apple is added into filtrate
Fruit juice, sterilize 18min in 70 DEG C of water-baths；
Step 3: white wine is added, is sealed 25 days in 1 DEG C of cold soaking, after crossing the filter membrane that aperture is 0.5 μm, takes filtrate filling
Afterwards to get arrive the thorn pear wine.
Embodiment 3
The thorn pear wine of the present embodiment is made of the raw material of following weight: fruit of Grossularia burejensis Berger 250g, white wine 1L, cider 40g and
Roxburgh rose root 80g.Wherein, the sugar content of the cider is calculated as 70 ° of Bx with refractometer, and the alcoholic strength of the white wine is 54% (v/
v)。
The preparation method of above-mentioned thorn pear wine, includes the following steps:
Step 1: taking the raw material of following weight: fruit of Grossularia burejensis Berger 250g, white wine 1L, cider 40g and roxburgh rose root 80g；
Step 2: taking fruit of Grossularia burejensis Berger and roxburgh rose root, clean, smash to pieces, after crossing the filter membrane that aperture is 2 μm, be added into filtrate
Cider, sterilize 20min in 70 DEG C of water-baths；
Step 3: white wine is added, is sealed 20 days in 2 DEG C of cold soakings, after crossing the filter membrane that aperture is 0.5 μm, takes filtrate filling
Afterwards to get arrive the thorn pear wine.
Comparative example 1
As different from Example 2, roxburgh rose root is not contained in comparative example 1, remaining is all identical.That is the thorn pear wine of comparative example 1,
It is made of the raw material of following weight: fruit of Grossularia burejensis Berger 320g, white wine 3L, cider 20g and roxburgh rose root 100g.Wherein, the apple
The sugar content of juice is calculated as 55 ° of Bx with refractometer, and the alcoholic strength of the white wine is 48% (v/v).
The preparation method of the thorn pear wine of comparative example 1, with embodiment 2.
Comparative example 2
As different from Example 2, fruit of Grossularia burejensis Berger is not contained in comparative example 2, remaining is all identical.That is the Rosa roxburghii Tratt of comparative example 1
Wine is made of the raw material of following weight: roxburgh rose root 320g, white wine 3L, cider 20g and roxburgh rose root 100g.Wherein, the apple
The sugar content of juice is calculated as 55 ° of Bx with refractometer, and the alcoholic strength of the white wine is 48% (v/v).
The preparation method of the thorn pear wine of comparative example 2, with embodiment 2.
The nutritional ingredient of embodiment 1-3, the resulting thorn pear wine of comparative example 1-2 are measured, as shown in table 1.
1 nutrient component determining of table
Comparison is it is found that the resulting thorn pear wine of embodiment 1-3, nutrient composition content are apparently higher than comparative example 1 using only Rosa roxburghii Tratt
The thorn pear wine of roxburgh rose root preparation is used only in fruit or comparative example 2.
In sensory aspect, the resulting thorn pear wine of embodiment 1-3, Rosa roxburghii Tratt fragrance and aroma association are happy, and mellow long have back sweet, nothing
Bitter taste, sour and astringent sense are weak.And the resulting thorn pear wine of comparative example 1-2, then sour and astringent sense is strong, there is bitter taste.
In conclusion thorn pear wine prepared by the present invention, the thorn pear wine utilization rate for compensating for prior art preparation is low, is not easy to protect
The defect deposited, containing natural roxburgh rose ingredient, band sweet tea in taste acid, mouthfeel is good, and acidity is low, and full of nutrition, long-term use can reach
Strengthen immunity, toxin-expelling and face nourishing and other effects.
The foregoing is merely presently preferred embodiments of the present invention, is not intended to limit the invention, it is all in spirit of the invention and
Within principle, any modification, equivalent replacement, improvement and so on be should all be included in the protection scope of the present invention.
Claims (9)
1. a kind of thorn pear wine, which is characterized in that be made of the raw material of following parts by weight: fruit of Grossularia burejensis Berger 220g-250g, white wine
1L-3L, cider 20g-40g and roxburgh rose root 80g-100g.
2. a kind of thorn pear wine according to claim 1, which is characterized in that be made of the raw material of following parts by weight: Rosa roxburghii Tratt
Fruit 235g, white wine 2L, cider 30g and roxburgh rose root 90g.
3. a kind of thorn pear wine according to claim 1 or 2, which is characterized in that the sugar content of the cider is with refractometer
It is calculated as 55 ° of -70 ° of Bx.
4. a kind of thorn pear wine according to claim 1 or 2, which is characterized in that the alcoholic strength of the white wine is 48% (v/
V) -54% (v/v).
5. a kind of preparation method of thorn pear wine, which comprises the steps of:
Step 1: taking the raw material of following parts by weight: fruit of Grossularia burejensis Berger 220g-250g, white wine 1L-3L, cider 20g-40g and thorn
Pears root 80g-100g；
Step 2: taking fruit of Grossularia burejensis Berger and roxburgh rose root, clean, smash to pieces, after filtering for the first time, cider is added into filtrate, sterilize；
Step 3: white wine is added, cold soaking seals 20-30 days, and second of filtering arrives the thorn pear wine after taking filtrate filling.
6. a kind of preparation method of thorn pear wine according to claim 5, which is characterized in that in step 2, the first time mistake
The filtering membrane aperture of filter is 2 μm.
7. a kind of preparation method of thorn pear wine according to claim 5, which is characterized in that in step 2, the sterilizing is 70
Sterilize 15-20min in DEG C water-bath.
8. a kind of preparation method of thorn pear wine according to claim 5, which is characterized in that in step 3, the temperature of the cold soaking
Degree is 0-2 DEG C.
9. a kind of preparation method of thorn pear wine according to claim 5, which is characterized in that in step 3, second of mistake
The filtering membrane aperture of filter is 0.5 μm.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201810984633.9A CN109055147A (en) | 2018-08-28 | 2018-08-28 | A kind of thorn pear wine and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201810984633.9A CN109055147A (en) | 2018-08-28 | 2018-08-28 | A kind of thorn pear wine and preparation method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN109055147A true CN109055147A (en) | 2018-12-21 |
Family
ID=64757294
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201810984633.9A Pending CN109055147A (en) | 2018-08-28 | 2018-08-28 | A kind of thorn pear wine and preparation method thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN109055147A (en) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN110079428A (en) * | 2019-05-29 | 2019-08-02 | 贵州宏财聚农投资有限责任公司 | A kind of Rosa roxburghii Tratt preserved fruit wine and preparation method thereof |
| CN112574846A (en) * | 2020-12-29 | 2021-03-30 | 贵州宏财聚农投资有限责任公司 | Roxburgh rose cocktail and preparation method thereof |
Citations (9)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1309172A (en) * | 2001-01-12 | 2001-08-22 | 贵州省平塘县龙宇食品饮料果酒厂 | Ribes burejense fruit-haw wine |
| CN103255021A (en) * | 2012-10-22 | 2013-08-21 | 唐兵 | Health preserving wine |
| CN103740566A (en) * | 2013-12-27 | 2014-04-23 | 兴义市东泰天然果蔬开发有限公司 | Rosa roxbunghii medicinal liquor and preparation method thereof |
| CN104673612A (en) * | 2015-03-27 | 2015-06-03 | 重庆市高实农业开发有限公司 | Roxburgh rose alcoholic beverage and preparation method thereof |
| CN104974893A (en) * | 2015-07-21 | 2015-10-14 | 杜鹏 | Normal-juice roxburgh rose wine and preparation method thereof |
| CN105754808A (en) * | 2014-12-20 | 2016-07-13 | 重庆市万盛经开区黑山镇供销合作社有限公司 | A preparing method of roxburgh rose fruit healthcare liquor |
| CN107574081A (en) * | 2017-10-29 | 2018-01-12 | 贵州文松发酵食品有限公司 | A kind of thorn pear wine and preparation method thereof |
| CN107603818A (en) * | 2017-10-29 | 2018-01-19 | 贵州文松发酵食品有限公司 | A kind of Rosa roxburghii white wine and preparation method thereof |
| CN108441389A (en) * | 2018-04-13 | 2018-08-24 | 贵州果源浆酒业有限公司 | A kind of preparation method of thorn pear wine |
-
2018
- 2018-08-28 CN CN201810984633.9A patent/CN109055147A/en active Pending
Patent Citations (9)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1309172A (en) * | 2001-01-12 | 2001-08-22 | 贵州省平塘县龙宇食品饮料果酒厂 | Ribes burejense fruit-haw wine |
| CN103255021A (en) * | 2012-10-22 | 2013-08-21 | 唐兵 | Health preserving wine |
| CN103740566A (en) * | 2013-12-27 | 2014-04-23 | 兴义市东泰天然果蔬开发有限公司 | Rosa roxbunghii medicinal liquor and preparation method thereof |
| CN105754808A (en) * | 2014-12-20 | 2016-07-13 | 重庆市万盛经开区黑山镇供销合作社有限公司 | A preparing method of roxburgh rose fruit healthcare liquor |
| CN104673612A (en) * | 2015-03-27 | 2015-06-03 | 重庆市高实农业开发有限公司 | Roxburgh rose alcoholic beverage and preparation method thereof |
| CN104974893A (en) * | 2015-07-21 | 2015-10-14 | 杜鹏 | Normal-juice roxburgh rose wine and preparation method thereof |
| CN107574081A (en) * | 2017-10-29 | 2018-01-12 | 贵州文松发酵食品有限公司 | A kind of thorn pear wine and preparation method thereof |
| CN107603818A (en) * | 2017-10-29 | 2018-01-19 | 贵州文松发酵食品有限公司 | A kind of Rosa roxburghii white wine and preparation method thereof |
| CN108441389A (en) * | 2018-04-13 | 2018-08-24 | 贵州果源浆酒业有限公司 | A kind of preparation method of thorn pear wine |
Non-Patent Citations (1)
| Title |
|---|
| 宋永民等: "刺梨果酒制作工艺的优化研究", 《山东农业科学》 * |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN110079428A (en) * | 2019-05-29 | 2019-08-02 | 贵州宏财聚农投资有限责任公司 | A kind of Rosa roxburghii Tratt preserved fruit wine and preparation method thereof |
| CN112574846A (en) * | 2020-12-29 | 2021-03-30 | 贵州宏财聚农投资有限责任公司 | Roxburgh rose cocktail and preparation method thereof |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| TWI338041B (en) | Maca extract-containing alcoholic beverage | |
| CN104232400A (en) | Brewing method for wolfberry dry red wine | |
| KR100897188B1 (en) | Strawberry brewing method | |
| CN100430466C (en) | Wine of longan, and brewing method | |
| CN101831369B (en) | Golden fungus gingko yellow wine, preparation method and efficacy thereof | |
| CN104928113A (en) | Compound fermentation type pear heath care wine and production technology thereof | |
| CN114009556A (en) | Lithocarpus litseifolius fruit Kangpu tea with high antioxidant activity and preparation method and application thereof | |
| CN104845858A (en) | Production technology of alcohol-free wolfberry fruit wine | |
| CN105146657A (en) | Processing method of nutrient tremella fermented beverage | |
| CN116076708A (en) | Noni enzyme product and preparation method thereof | |
| CN104688930A (en) | Anti-fatigue ginseng and deer bone health care wine and preparation method thereof | |
| CN103740529A (en) | Process for producing osmanthus fragrans Chinese pear fruit wine | |
| CN109055117A (en) | A kind of high anthocyanidin Garbo fruit wine of flowers and fruits fragrant and sweet type and preparation method thereof | |
| CN109055147A (en) | A kind of thorn pear wine and preparation method thereof | |
| CN107475034B (en) | Preparation method of storage-resistant composite fruit wine | |
| CN106281959A (en) | A kind of apple rose flower vinegar and preparation method thereof | |
| CN101125019B (en) | Pholiota adiposa mycelium fermentation vinegar beverage and preparation method | |
| CN105647770B (en) | The production method of golden Rosa roxburghii Tratt fruit wine and golden Rosa roxburghii Tratt fruit wine | |
| CN106497737A (en) | Compound health preserving fruit wine of a kind of Hylocereus undatuss Fructus Mali pumilae and preparation method thereof | |
| CN106261415A (en) | A kind of trifoliate orange Radix Ginseng compound hangover-alleviatingsoybean beverage and preparation method thereof | |
| CN106281842A (en) | The preparation method of Isatis indigotica Fort (Indigofera tinctoria L, Baphicanthus cusia (nees) Brem. Polygonum tinctorium Ait) fruit wine | |
| CN106666810B (en) | One grows tobacco grape wine novel tobacco product and preparation method thereof | |
| CN104694354B (en) | Anti-fatigue health care wine and preparation method thereof | |
| CN109043251A (en) | A kind of roxburgh rose beverage and preparation method thereof | |
| CN108949479A (en) | A kind of production method of after-ripening green liquor |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| PB01 | Publication | ||
| PB01 | Publication | ||
| SE01 | Entry into force of request for substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| RJ01 | Rejection of invention patent application after publication | ||
| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20181221 |