CN103173315B - Flower sweet wine yeast and method for brewing tangerine white spirit by using flower sweet wine yeast - Google Patents
Flower sweet wine yeast and method for brewing tangerine white spirit by using flower sweet wine yeast Download PDFInfo
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Abstract
The invention discloses a flower sweet yeast which comprises the following raw materials in parts by weight: 500 parts of long-shaped rice flour, 100 parts of rose, 100 parts of peach blossom, 100 parts of red-knees herb flower, 100 parts of lotus, 100 parts of China rose and 32 parts of yeast powder. The flower sweet wine yeast is prepared by mixing, molding and fermenting the raw materials. The flower sweet wine yeast is high in sugar conversion rate during wine brewing, and in addition, a product which is brewed by using the flower sweet yeast has a certain health care effect. The invention also provides a method for brewing tangerine white sprit by using the flower sweet wine yeast. The obtained tangerine white spirit is unique in flavor, mellow and delicious and well received by consumers; and the difficulty of sales backlog of fresh tangerines can be well solved.
Description
Technical field
The invention belongs to and brewage fermentation technical field, be specifically related to a kind of fresh flower koji and utilize the method for its brewed quince white spirit.
Background technology
Oranges and tangerines are a kind of traditional fruit, and the annual production of various places is comparatively large, and it usually causes overstocked because market is limited, waste resource, and mostly existing oranges and tangerines deep processing is to manufacture fruit can or beverage, and added value of product is lower; Have very high nutritive value in oranges and tangerines, it is rich in abundant VITAMIN, plays oxidation resistant effect in vivo, can reduce cholesterol, effect such as prevention angiorrhexis or oozing of blood etc.Oranges and tangerines can also treat gastro-intestinal problems, can harmonizing intestine-stomach, also can stimulating intestine and stomach wriggle, help exhaust; Can also to calm digestive tube, to increase appetite, stimulate appetite.
Summary of the invention
The object of this invention is to provide a kind of fresh flower koji, sugared rate when adopting it to make wine high, and then improve the yield of liquor; And owing to the addition of fresh flower in the preparation process of this koji, the aroma alcohol spawned is good to eat; Present invention also offers a kind of method utilizing fresh flower koji brewed quince white spirit.
For solving the problems of the technologies described above, the technical solution adopted in the present invention is: a kind of fresh flower koji, comprises following raw material by weight: long rice flour 500 parts, Rose 100 parts, 100 parts, peach blossom, polygonum flaccidum spend 100 parts, lotus 100 parts, Flos Rosae Chinensis 100 parts, yeast powder 32 parts.
Preferred fresh flower koji, also comprises one or more in sophora flower, sweet osmanthus, Li Hua, apple flower, Flower of Arabian Jasmine, Flower of Lalang Grass, oriental cherry, pear flower, Japanese Honeysuckle, Wintersweet Flower or Flower of Japanese Camellia in raw material, and often kind of colored content is 1 part.
Prepare the method for above-mentioned fresh flower koji, concrete steps are:
1) fresh flowers all in raw material is cleaned drain away the water, then add 500 parts of long rice flour and 16 parts of yeast powders mix, pulverize into mud, then make the ball that diameter is 1-2cm, for subsequent use after a gained ball is rolled one deck yeast powder in remaining yeast powder;
2) ball for step 1) gained is fermented in koji room, first carry out moisturizing at room temperature 28-32 DEG C and cultivate 14-16 hour, when ball inside is warming up to 36-37 DEG C, dry ventilative cultivation 6-8 hour, on a ball, cover with white mycelia, hand touch tack-free and fragrant time bent fragrance, then through cooling in 3 hours; Finally ventilate the fresh flower koji that dries in the shade to obtain.
Preferred fresh flower koji, also comprises 4 parts, polygonum flaccidum leaf and Rhizome of Lalang Grass 4 parts in raw material.By adding polygonum flaccidum leaf and Rhizome of Lalang Grass in koji preparation process, containing the growth hormone needed for the multiple-microorganism such as rhizopus, yeast in Herba polygoni hydropiperis, can promote that these microbial growths are bred better.The fragrance of wine can also be increased.
Its concrete steps prepared are:
1) drain away the water clean for fresh flowers all in raw material, 4 parts, polygonum flaccidum leaf and Rhizome of Lalang Grass 4 parts are boiled into juice, then 500 parts of long rice flour are added and 16 parts of yeast powders mix, pulverize into mud, make the ball that diameter is 1-2cm again, for subsequent use after a gained ball is rolled one deck yeast powder in remaining yeast powder;
2) ball for step 1) gained is fermented in koji room, first carry out moisturizing at room temperature 28-32 DEG C and cultivate 14-16 hour, when ball inside is warming up to 36-37 DEG C, dry ventilative cultivation 6-8 hour, on a ball, cover with white mycelia, hand touch tack-free and fragrant time bent fragrance, then through cooling in 3 hours; Finally ventilate the fresh flower koji that dries in the shade to obtain.
Adopt the method for fresh flower koji brewed quince white spirit, concrete steps are:
1) raw materials pretreatment by weight, gets 50 parts of glutinous rice and soak 4-24 hour, then drain away the water, and upper rice steamer steaming is taken out for subsequent use when glutinous rice is translucent; Get 50 portions of oranges and tangerines clean drain away the water, it is for subsequent use that then peeling steaming breaks into slurries;
2) distiller's yeast is cultivated step 1) gained mixing of materials, and the material getting 30% adds the fresh flower koji of this weight of material 4 ‰, cultivates 45-50 hour, produce sweet tart flavour to material after sealing at 25-30 DEG C, terminates to cultivate;
3) zymamsis is by step 2) material of gained mixes with step 1) leftover materials, and the wine brewing adding total mixture material weight 6 ‰ is bent, ferments, and controls leavening temperature at 25-30 DEG C, and fermentation 9-10 days, terminates fermentation when alcoholic strength reaches more than 10 degree;
4) material fermented is carried out distillation and obtains oranges and tangerines white wine by distillation.
Adopt Rose, peach blossom, polygonum flaccidum flower, lotus, Flos Rosae Chinensis to be main raw material in a kind of fresh flower koji provided by the invention, the fragrance of its uniqueness can either be utilized, there is again good health-care effect.
Rose: sweet and slightly bitter taste, slightly warm in nature, returns liver, spleen, stomach warp; Fragrance row is loose; There is liver soothing and depression relief, effect of regulating menstruation by adjusting the flow of blood; And the fragrance of food.
Peach blossom: bitter, property is put down, and have relieving constipation by purgation, inducing diuresis to remove edema is to effect.
Polygonum flaccidum flower: have clearing heat and detoxicating, the effect of loose stasis of blood hemostasis; For making koji, be convenient to ventilated.
Lotus: bitter but sweet flavor, property is put down, the thoughts of returning home, Liver Channel, and delicate fragrance rises loose effect with the relieving summer-heat that clears away heart-fire, loose stasis of blood hemostasis, the wind clearing damp that disappears.
Flos Rosae Chinensis: promoting blood flow to regulate menstruation, swelling and pain relieving, to dysmenorrhoea, amenorrhoea, treatment poison furuncle effective in cure.
Adopt fresh flower koji brewed quince white spirit time, its glucose transformation rate is high, uses the glucose transformation rate of common koji to be about 10%, and adopts fresh flower koji, due to its contain multiple-microorganism and enzyme material, glucose transformation rate can reach 15%.
When utilizing fresh flower koji brewed quince white spirit, cultivate distiller's yeast by fresh flower koji, in order to the zymamsis in subsequent step, during by the method brewing white spirit, the yield of liquor is high, reaches 70-80%.
The brew method of oranges and tangerines white wine provided by the invention, provides a kind of thinking for Citrus Industry deep process technology is single, can well solve oranges and tangerines fresh fruit and sell the difficult problem overstock; The beauty treatment that has of gained white wine reduces the function such as cholesterol, vessel softening, and the oranges and tangerines white wine of brew meets national standard, unique flavor through inspection, aromatic good to eat, deeply likes by human consumer.
Embodiment
Further illustrate the present invention below in conjunction with embodiment, but embodiment is only the present invention is described, instead of is limited.
Fresh flower koji:
Embodiment 1:
1) Rose 10g, peach blossom 10g, polygonum flaccidum flower 10g, lotus 10g, Flos Rosae Chinensis 10g is got, clean and drain away the water, then 50g long rice flour is added and 1.6g yeast powder mixes, pulverize into mud, make the ball that diameter is 1-2cm again, for subsequent use after a gained ball being rolled in 1.6g yeast powder one deck yeast powder;
2) ball for step 1) gained is fermented in koji room, first carry out moisturizing at room temperature 28-32 DEG C and cultivate 14 hours, when ball inside is warming up to 36-37 DEG C, dry ventilative cultivation 8 hours, on a ball, cover with white mycelia, hand touch tack-free and fragrant time bent fragrance, then through cooling in 3 hours; Finally ventilate the fresh flower koji that dries in the shade to obtain.
Embodiment 2:
1) Rose 10g, peach blossom 10g, polygonum flaccidum flower 10g, lotus 10g, Flos Rosae Chinensis 10g is got, sophora flower, sweet osmanthus, Li Hua
part, each 0.1g of apple flower cleans and drains away the water, and then adds 50g long rice flour and 1.6g yeast powder mixes, pulverizes into mud, then make the ball that diameter is 1-2cm, for subsequent use after a gained ball being rolled in 1.6g yeast powder one deck yeast powder;
2) ball for step 1) gained is fermented in koji room, first carry out moisturizing at room temperature 28-32 DEG C and cultivate 16 hours, when ball inside is warming up to 36-37 DEG C, dry ventilative cultivation 6 hours, on a ball, cover with white mycelia, hand touch tack-free and fragrant time bent fragrance, then through cooling in 3 hours; Finally ventilate the fresh flower koji that dries in the shade to obtain.
Embodiment 3:
1) Rose 10g, peach blossom 10g, polygonum flaccidum flower 10g, lotus 10g, Flos Rosae Chinensis 10g, Flower of Arabian Jasmine, Flower of Lalang Grass, oriental cherry, pear flower, Japanese Honeysuckle, Wintersweet Flower, each 0.1g of Flower of Japanese Camellia is got, clean and drain away the water, then 50g long rice flour is added and 1.6g yeast powder mixes, pulverize into mud, make the ball that diameter is 1-2cm again, for subsequent use after a gained ball being rolled in 1.6g yeast powder one deck yeast powder;
2) ball for step 1) gained is fermented in koji room, first carry out moisturizing at room temperature 28-32 DEG C and cultivate 15 hours, when ball inside is warming up to 36-37 DEG C, dry ventilative cultivation 7 hours, on a ball, cover with white mycelia, hand touch tack-free and fragrant time bent fragrance, then through cooling in 3 hours; Finally ventilate the fresh flower koji that dries in the shade to obtain.
Embodiment 4:
1) Rose 10g, peach blossom 10g, polygonum flaccidum flower 10g, lotus 10g, Flos Rosae Chinensis 10g is got, clean and drain away the water, polygonum flaccidum leaf 0.4g and Rhizome of Lalang Grass 0.4g is boiled into juice, then 50g long rice flour is added and 1.6 yeast powders mix, pulverize into mud, make the ball that diameter is 1-2cm again, for subsequent use after a gained ball being rolled in 1.6g yeast powder one deck yeast powder;
2) ball for step 1) gained is fermented in koji room, first carry out moisturizing room temperature 30 DEG C and cultivate 14 hours, when ball inside is warming up to 36-37 DEG C, dry ventilative cultivation 6 hours, on a ball, cover with white mycelia, hand touch tack-free and fragrant time bent fragrance, then through cooling in 3 hours; Finally ventilate the fresh flower koji that dries in the shade to obtain.
Embodiment 5:
1) Rose 10g, peach blossom 10g, polygonum flaccidum flower 10g, lotus 10g, Flos Rosae Chinensis 10g is got, clean and drain away the water, polygonum flaccidum leaf 0.4g and Rhizome of Lalang Grass 0.4g is boiled into juice, then 50g long rice flour is added and 1.6 yeast powders mix, pulverize into mud, make the ball that diameter is 1-2cm again, for subsequent use after a gained ball being rolled in 1.6g yeast powder one deck yeast powder;
2) ball for step 1) gained is fermented in koji room, first carry out moisturizing room temperature 30 DEG C and cultivate 14 hours, when ball inside is warming up to 36-37 DEG C, dry ventilative cultivation 6 hours, on a ball, cover with white mycelia, hand touch tack-free and fragrant time bent fragrance, then through cooling in 3 hours; Finally ventilate the fresh flower koji that dries in the shade to obtain.
Fresh flower formula in above-described embodiment is except Rose, peach blossom, polygonum flaccidum flower, lotus, Flos Rosae Chinensis five kinds of flowers indispensabilities, and remaining fresh flower and polygonum flaccidum leaf can be mixed arbitrarily with Rhizome of Lalang Grass.
Utilize the method for fresh flower koji brewed quince white spirit
Embodiment 6:
1) raw materials pretreatment is got 50kg glutinous rice and is soaked 4 hours, then drains away the water, and upper rice steamer steams when being translucent to glutinous rice and takes out cooling; Get 50kg oranges and tangerines clean drain away the water, then peeling steaming breaks into slurries, then by glutinous rice and slurries mixing for standby use;
2) distiller's yeast is cultivated and is got 30% of mixture in step 1), then adds the fresh flower koji of this weight of material 4 ‰, cultivates 50 hours, produce sweet tart flavour to material after sealing at 25-30 DEG C, terminates to cultivate;
3) zymamsis is by step 2) material of gained mixes with step 1) leftover materials, and the wine brewing adding total mixture material weight 6 ‰ is bent, ferments, and controls leavening temperature at 25-30 DEG C, ferment 10 days, terminates to ferment when alcoholic strength reaches more than 10 degree;
4) material fermented is carried out distillation and obtains oranges and tangerines white wine by distillation.
Embodiment 7:
1) raw materials pretreatment is got 50kg glutinous rice and is soaked 12 hours, then drains away the water, and upper rice steamer steams when being translucent to glutinous rice and takes out cooling; Get 50kg oranges and tangerines clean drain away the water, then peeling steaming breaks into slurries, then by glutinous rice and slurries mixing for standby use;
2) distiller's yeast is cultivated and is got 30% of mixture in step 1), then adds the fresh flower koji of this weight of material 4 ‰, cultivates 50 hours, produce sweet tart flavour to material after sealing at 25-30 DEG C, terminates to cultivate;
3) zymamsis is by step 2) material of gained mixes with step 1) leftover materials, and the wine brewing adding total mixture material weight 6 ‰ is bent, ferments, and controls leavening temperature at 25-30 DEG C, ferment 10 days, terminates to ferment when alcoholic strength reaches more than 10 degree;
4) material fermented is carried out distillation and obtains oranges and tangerines white wine by distillation.
Embodiment 8:
1) raw materials pretreatment is got 50kg glutinous rice and is soaked 24 hours, then drains away the water, and upper rice steamer steams when being translucent to glutinous rice and takes out cooling; Get 50kg oranges and tangerines clean drain away the water, then peeling steaming breaks into slurries, then by glutinous rice and slurries mixing for standby use;
2) distiller's yeast is cultivated and is got 30% of mixture in step 1), then adds the fresh flower koji of this weight of material 4 ‰, cultivates 50 hours, produce sweet tart flavour to material after sealing at 25-30 DEG C, terminates to cultivate;
3) zymamsis is by step 2) material of gained mixes with step 1) leftover materials, and the wine brewing adding total mixture material weight 6 ‰ is bent, ferments, and controls leavening temperature at 25-30 DEG C, ferment 9 days, terminates to ferment when alcoholic strength reaches more than 10 degree;
4) material fermented is carried out distillation and obtains oranges and tangerines white wine by distillation.
Claims (2)
1. a fresh flower koji, it is characterized in that: comprise following raw material by weight: long rice flour 500 parts, Rose 100 parts, 100 parts, peach blossom, polygonum flaccidum spend 100 parts, lotus 100 parts, Flos Rosae Chinensis 100 parts, yeast powder 32 parts, 4 parts, polygonum flaccidum leaf and Rhizome of Lalang Grass 4 parts, also comprise one or more in sophora flower, sweet osmanthus, Li Hua, apple flower, Flower of Arabian Jasmine, Flower of Lalang Grass, oriental cherry, pear flower, Japanese Honeysuckle, Wintersweet Flower or Flower of Japanese Camellia in raw material, and often kind of colored content is 1 part;
Its preparation process is:
1) drain away the water clean for fresh flowers all in raw material, 4 parts, polygonum flaccidum leaf and Rhizome of Lalang Grass 4 parts are boiled into juice, then 500 parts of long rice flour are added and 16 parts of yeast powders mix, pulverize into mud, make the ball that diameter is 1-2cm again, for subsequent use after a gained ball is rolled one deck yeast powder in remaining yeast powder;
2) ball for step 1) gained is fermented in koji room, first carry out moisturizing at room temperature 28-32 DEG C and cultivate 14-16 hour, when ball inside is warming up to 36-37 DEG C, dry ventilative cultivation 6-8 hour, on a ball, cover with white mycelia, hand touch tack-free and fragrant time bent fragrance, again through cooling in 3 hours, finally ventilate the fresh flower koji that dries in the shade to obtain.
2. adopt the method for fresh flower koji brewed quince white spirit according to claim 1, it is characterized in that concrete steps are:
1) raw materials pretreatment by weight, gets 50 parts of glutinous rice and soak 4-24 hour, then drain away the water, and upper rice steamer steaming is taken out for subsequent use when glutinous rice is translucent; Get 50 portions of oranges and tangerines clean drain away the water, it is for subsequent use that then peeling steaming breaks into slurries;
2) distiller's yeast is cultivated step 1) gained mixing of materials, and the material getting 30% adds the fresh flower koji of this weight of material 4 ‰, cultivates 45-50 hour, produce sweet tart flavour to material after sealing at 25-30 DEG C, terminates to cultivate;
3) zymamsis is by step 2) material of gained mixes with step 1) leftover materials, and the wine brewing adding total mixture material weight 6 ‰ is bent, ferments, and controls leavening temperature at 25-30 DEG C, and fermentation 9-10 days, terminates fermentation when alcoholic strength reaches more than 10 degree;
4) material fermented is carried out distillation and obtains oranges and tangerines white wine by distillation.
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| CN201310106958.4A CN103173315B (en) | 2013-03-29 | 2013-03-29 | Flower sweet wine yeast and method for brewing tangerine white spirit by using flower sweet wine yeast |
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| CN201310106958.4A CN103173315B (en) | 2013-03-29 | 2013-03-29 | Flower sweet wine yeast and method for brewing tangerine white spirit by using flower sweet wine yeast |
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| CN103173315B true CN103173315B (en) | 2014-12-24 |
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| CN104004616B (en) * | 2013-07-12 | 2015-09-30 | 建德市新安江街道籽源食品商行 | A kind of sweet yeast for brewing rice wine composition and method of making the same with health role |
| CN103555498B (en) * | 2013-09-25 | 2016-01-20 | 安徽乐天酿酒有限公司 | A kind of fresh flower koji and production method |
| CN103627593A (en) * | 2013-12-20 | 2014-03-12 | 黄山市休宁县山清泉米酒厂 | Wine yeast and method for producing rice wine by using same |
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