CN101358162A - (Gold sophora flower) original plasm wine brewed by wild sophora flower and rice and brewing method thereof - Google Patents
(Gold sophora flower) original plasm wine brewed by wild sophora flower and rice and brewing method thereof Download PDFInfo
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- CN101358162A CN101358162A CNA2008100132984A CN200810013298A CN101358162A CN 101358162 A CN101358162 A CN 101358162A CN A2008100132984 A CNA2008100132984 A CN A2008100132984A CN 200810013298 A CN200810013298 A CN 200810013298A CN 101358162 A CN101358162 A CN 101358162A
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Abstract
Belonging to the technical field of food production and fermentation, the present invention relates to (golden pagodatree flower bud) original liquor brewed with wide pagodatree flower buds and rice and a brewing method thereof. Wide fresh pagodatree flower buds, rice, spring water, saccharified liquid koji and alcohol yeast are biofermented to brew the original liquor. The ingredients and mass percentages of the original liquor are as follows: 29.6 percent of wide fresh pagodatree flower buds, 51.8 percent of rice, 18.6 percent of spring water, 0.74 percent of saccharified liquid koji and 0.56 percent of alcohol yeast. The present invention has the following advantages: a large quantity of fresh pagodatree flower buds are picked in the florescence of pagodatree flower buds and immediately put into fermentation and production, the materials for liquor production are saved, the cost is reduced, and moreover, the operation is simple. The liquor has efficacies such as health caring and face nourishment.
Description
Technical field:
The invention belongs to the foodstuff production fermentation technical field, relate to (golden sophora flower) original plasm wine and brew method thereof by wild sophora flower and rice brew.
Background technology:
Chinese scholartree is with in the majority in the mountain, and the sophora flower florescence is very short only about 7 days, and sophora flower is difficult for preserving.Contain the multiple nutrients material in the wild sophora flower and, contain protein 3.1 grams in per 100 gram sophoras flower, fat 0.7 gram person beneficial trace elements, carbohydrate 15 grams, 8.3 milligrams of calcium, 69 milligrams in phosphorus, 3.6 milligrams of iron, 0.04 milligram of carotene, 0.04 milligram of VITMAIN B1,0.18 milligram of Wei ShengsuB2,6.6 milligrams of nicotinic acids, 66 milligrams of vitamins Cs contain materials such as violaguercitrin, sophora flower element in addition.Owing to contain above material, so it also has its medicinal efficacy: 1, cooling blood for hemostasis.2, bring high blood pressure down.3, preventing apoplectic.4, containing violaguercitrin in the sophora flower is to have the VITAMIN that strengthens capillary resistance, can strengthen vessel wall elasticity, improves the toughness of capillary vessel, the hyperpietic is had the effect that prevents rupture of blood vessel in brain.At present domestic very limited to the sophora flower purposes, seldom be used among the food, be a kind of significant wastage of natural resource, its reason mainly contain following some: the florescence is short, has only 7 days; The water content height is difficult for preserving; Store method is limited, preserves with cold method, and the time one length fragrant position and rotten that will disappear preserves then with desiccating method that natural aromatic all disappears, the most of loss of simultaneously contained nutritive substance.
Summary of the invention:
The objective of the invention is to overcome existence conditions and technical deficiency, a kind of (golden sophora flower) original plasm wine and brew method thereof by wild sophora flower and rice brew proposed, provide a kind of can be in the florescence by a large amount of harvesting production brews go out can fine maintenance sophora flower in the natural aromatic of nutrition, nutrient health, delicious drink.
Technical scheme of the present invention is: by wild sophora flower and rice brew (golden sophora flower) original plasm wine, be with wild bright sophora flower, rice, mountain spring water, saccharification liquid koji, distillery yeast form by the biological fermentation brew, and its component and mass percent are: wild bright 29.6% sophora flower, rice 51.8%, mountain spring water 18.6%; Saccharification liquid koji 0.74%, distillery yeast 0.56%.Described distillery yeast is the K distillery yeast, and saccharification liquid koji is Uvll-48 saccharification liquid koji.
Brew is by the method for (golden sophora flower) original plasm wine of wild sophora flower and rice brew, and technical process is:
Bright sophora flower → drip washing → control water
↓
Rice → wash rice → soak rice → control rice → steaming material → cooling → batching fermentation → press filtration → storage → check → can
↑
Saccharification liquid koji, distillery yeast;
Concrete operation method is:
(1) it is clean with water wash, then that surplus water control is clean to choose the wild bright sophora flower of 80-120 jin;
(2) choose 140 jin of-180 jin of polished rices and clean up, put into rice-soaking slot then and soak in normal-temperature water with flowing water, spring and autumn 10-16 hour, soaked winter 10-18 hour, soaked summer 5-12 hour, from rice-soaking slot, take out surplus water control is clean then;
(3) steam material: at first at the bottom of steaming stock pot, spread the thick rice of one deck 20mm, and then sprinkle the thick sophora flower of one deck 20mm, adopt the method dress pot of calming the anger to steam and expect, press one deck rice one deck sophora flower method dress pot, the pot the superiors will sprinkle the thick rice of 50mm, and normal pressure steams material, steam material 40 minutes-70 minutes behind the circle gas;
(4) cooling: will steam good material and from pot, take out, and be cooled between 15 ℃-20 ℃;
(5) will cool off good material and add 50 jin-80 jin of mountain spring waters, and add 1.5 liters of 2 liters in saccharification liquid koji and distillery yeasts it is mixed into the cylinder fermentation, going into to send out a temperature is 15 ℃-25 ℃;
(6) fermentation management: go into to send out the 1-3 days temperature in the back 1-2 degree that raises every day, temperature rose to 25 ℃-30 ℃ in 4-5 days, and temperature rose to 28 ℃-32 ℃ in 6-8 days, and fermentation time is 6-20 days;
(7) reach yeast phase and promptly carry out press filtration, it is aging that obtained wine thereby liquid is got to the vault storage after filtering;
(8) storage by the matter rectification, and then was preserved agingly after one month, and the time is 3 months-1 year.
(9) reach wine to aging time through judging, be up to the standards and bottle.
Limpid transparent, the pale yellow gold of this wine, the fragrance of a flower quiet and tastefully laid out, aromatic elegant, inlet is comfortable, little sweet salubrious.
Protein content 2.5%-3.0%, lipid content 0.26%, 48% milligram of calcium contents, 5.3% milligram of phosphorus content, 1% milligram of iron level, iodine content 0.6% microgram, 1.7% milligram of nicotinic acid content, selenium content 0.7% microgram, 14% milligram of various vitamin contents also contain nutritive substances such as carotene, violaguercitrin, sophora flower element.
Physical and chemical index: alcoholic strength: 11% (V/V)-45% (V/V)
Total acid (in lactic acid): 0.5g/L-2.0g/L
Pol: 4%-8%
Sanitary index is carried out national standard.
The invention has the beneficial effects as follows: gather bright sophora flower in the florescence in a large number at sophora flower, and put in the fermentative production at once, make fragrance and nutritive substance in the sophora flower all be dissolved in the wine, having overcome sophora flower can not long storage time, effectively kept the nutritive substance in the sophora flower, had, saved the raw material that wine brewing is produced so have because contain a certain amount of sugar part in the sophora flower, reduced cost, and simple to operate.Its unique flavor, natural aromatic also has effects such as health care, beauty treatment, is the good merchantable brand in the drink.
Embodiment
The invention will be further described below in conjunction with embodiment.
(1) it is clean with water wash, then that surplus water control is clean to choose the wild bright sophora flower of 80-120 jin;
(2) polished rice of choosing 140 jin of-180 jin of Zhuanghe City, Liaoning Province Mountainous Area of North cleans up with flowing water, put into rice-soaking slot then and soak, spring and autumn 10-16 hour, soaked winter 10-18 hour in normal-temperature water, soaked summer 5-12 hour, and from rice-soaking slot, took out surplus water control is clean then;
(3) steam material: at first at the bottom of steaming stock pot, spread the thick rice of one deck 20mm, and then sprinkle the thick sophora flower of one deck 20mm, adopt the method dress pot of calming the anger to steam and expect, press one deck rice one deck sophora flower method dress pot, the pot the superiors will sprinkle the thick rice of 50mm, and normal pressure steams material, steam material 40 minutes-70 minutes behind the circle gas;
(4) cooling: will steam good material and from pot, take out, and be cooled between 15 ℃-20 ℃;
(5) will cool off good material and add 50 jin-80 jin of mountain spring waters, 2 liters in Uvll-48 saccharification liquid koji and K distillery yeast 1.5 mix into the cylinder fermentation, go into to send out 15 ℃-20 ℃ of temperature;
(6) fermentation management: go into to send out the 1-3 days temperature in the back 1-2 degree that raises every day, temperature rose to 25 ℃-30 ℃ in 4-5 days, and temperature rose to 28 ℃-32 ℃ in 6-8 days, fermentation time 6-20 days;
(7) reach yeast phase and promptly carry out press filtration, it is aging that obtained wine thereby liquid is got to the vault storage after filtering;
(8) storage after one month by the matter rectification, and then preserve aging, 3 months time-1 year.
(9) reach wine to aging time through judging, be up to the standards and bottle.
Claims (3)
1, by (golden sophora flower) original plasm wine of wild sophora flower and rice brew, it is characterized in that, be with wild bright sophora flower, rice, mountain spring water, saccharification liquid koji, distillery yeast form by the biological fermentation brew, and its component and mass percent are: wild bright 29.6% sophora flower, rice 51.8%, mountain spring water 18.6%; Saccharification liquid koji 0.74%, distillery yeast 0.56%.
2, (golden sophora flower) original plasm wine by wild sophora flower and rice brew according to claim 1, it is characterized in that, described distillery yeast is the K distillery yeast, and saccharification liquid koji is Uv11-48 saccharification liquid koji, and SHENGXIANG yeast is that the Chinese is inferior, Gao Shi or torulopsis.
The method of described (golden sophora flower) original plasm wine by wild sophora flower and rice brew of 3, brew claim 1 or 2 is characterized in that the technical process of this method is: bright sophora flower → drip washing → control water
↓
Rice → wash rice → soak rice → control rice → steaming material → cooling → batching fermentation → press filtration → storage → check → can
↑
Saccharification liquid koji, distillery yeast;
Concrete process operation is:
(1) it is clean with water wash, then that surplus water control is clean to choose the wild bright sophora flower of 80-120 jin;
(2) choose 140 jin of-180 jin of polished rices and clean up, put into rice-soaking slot then and soak in normal-temperature water with flowing water, spring and autumn 10-16 hour, soaked winter 10-18 hour, soaked summer 5-12 hour, from rice-soaking slot, take out surplus water control is clean then;
(3) steam material: at first at the bottom of steaming stock pot, spread the thick rice of one deck 20mm, and then sprinkle the thick sophora flower of one deck 20mm, adopt the method dress pot of calming the anger to steam and expect, press one deck rice one deck sophora flower method dress pot, the pot the superiors will sprinkle the thick rice of 50mm, and normal pressure steams material, steam material 40 minutes-70 minutes behind the circle gas;
(4) cooling: will steam good material and from pot, take out, and be cooled between 15 ℃-20 ℃;
(5) will cool off good material and add 50 jin-80 jin of mountain spring waters, and add 1.5 liters of 2 liters in saccharification liquid koji and distillery yeasts it is mixed into the cylinder fermentation, going into to send out a temperature is 15 ℃-25 ℃;
(6) fermentation management: go into to send out the 1-3 days temperature in the back 1-2 degree that raises every day, temperature rose to 25 ℃-30 ℃ in 4-5 days, and temperature rose to 28 ℃-32 ℃ in 6-8 days, and fermentation time is 6-20 days;
(7) reach yeast phase and promptly carry out press filtration, it is aging that obtained wine thereby liquid is got to the vault storage after filtering;
(8) storage by the matter rectification, and then was preserved agingly after one month, and the time is 3 months-1 year.
(9) reach wine to aging time through judging, be up to the standards and bottle.
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| CN2008100132984A CN101358162B (en) | 2008-09-18 | 2008-09-18 | (Gold sophora flower) original plasm wine brewed by wild sophora flower and rice and brewing method thereof |
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| CN2008100132984A CN101358162B (en) | 2008-09-18 | 2008-09-18 | (Gold sophora flower) original plasm wine brewed by wild sophora flower and rice and brewing method thereof |
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Cited By (9)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101550387B (en) * | 2009-05-11 | 2013-01-16 | 大连三军酒业有限公司 | Preparation method of biological wine |
| CN103125816A (en) * | 2013-02-18 | 2013-06-05 | 时闻讯 | Sophora japonica rice, and making method and processing equipment thereof |
| CN103255043A (en) * | 2013-06-05 | 2013-08-21 | 永州锦溁新能源开发有限公司 | Paraphlonia pagoda tree flower bud health-care wine and preparation method thereof |
| CN103333758A (en) * | 2013-07-25 | 2013-10-02 | 永州锦溁新能源开发有限公司 | Paraphlonia sophora japonica health-care grape wine and manufacturing method thereof |
| CN103525672A (en) * | 2013-10-21 | 2014-01-22 | 昆明理工大学 | Processing method for agilawood fresh flower spirit |
| CN103540514A (en) * | 2013-10-21 | 2014-01-29 | 昆明理工大学 | Production process of robinia pserdoacacia rice wine |
| CN107794175A (en) * | 2017-12-04 | 2018-03-13 | 大田县萝村蔬菜专业合作社 | It is a kind of that there is clearing heat and detoxicating rice wine manufacture craft |
| CN110804518A (en) * | 2019-11-07 | 2020-02-18 | 横县茉莉花酒业有限公司 | Preparation method of jasmine flower wine |
| CN112500968A (en) * | 2021-01-15 | 2021-03-16 | 甘肃滨河食品工业（集团）有限责任公司 | Elaeagnus angustifolia flower flavoring wine and preparation method thereof |
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Cited By (12)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101550387B (en) * | 2009-05-11 | 2013-01-16 | 大连三军酒业有限公司 | Preparation method of biological wine |
| CN103125816A (en) * | 2013-02-18 | 2013-06-05 | 时闻讯 | Sophora japonica rice, and making method and processing equipment thereof |
| CN103255043A (en) * | 2013-06-05 | 2013-08-21 | 永州锦溁新能源开发有限公司 | Paraphlonia pagoda tree flower bud health-care wine and preparation method thereof |
| CN103333758A (en) * | 2013-07-25 | 2013-10-02 | 永州锦溁新能源开发有限公司 | Paraphlonia sophora japonica health-care grape wine and manufacturing method thereof |
| CN103333758B (en) * | 2013-07-25 | 2014-10-22 | 永州锦溁新能源开发有限公司 | Paraphlonia sophora japonica health-care grape wine and manufacturing method thereof |
| CN103525672A (en) * | 2013-10-21 | 2014-01-22 | 昆明理工大学 | Processing method for agilawood fresh flower spirit |
| CN103540514A (en) * | 2013-10-21 | 2014-01-29 | 昆明理工大学 | Production process of robinia pserdoacacia rice wine |
| CN103525672B (en) * | 2013-10-21 | 2014-10-01 | 昆明理工大学 | Processing method for agilawood fresh flower spirit |
| CN103540514B (en) * | 2013-10-21 | 2015-01-28 | 昆明理工大学 | Production process of robinia pserdoacacia rice wine |
| CN107794175A (en) * | 2017-12-04 | 2018-03-13 | 大田县萝村蔬菜专业合作社 | It is a kind of that there is clearing heat and detoxicating rice wine manufacture craft |
| CN110804518A (en) * | 2019-11-07 | 2020-02-18 | 横县茉莉花酒业有限公司 | Preparation method of jasmine flower wine |
| CN112500968A (en) * | 2021-01-15 | 2021-03-16 | 甘肃滨河食品工业（集团）有限责任公司 | Elaeagnus angustifolia flower flavoring wine and preparation method thereof |
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| CN101358162B (en) | 2012-02-29 |
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