CN104630003A - Flower liquor and preparation method thereof - Google Patents
Flower liquor and preparation method thereof Download PDFInfo
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- CN104630003A CN104630003A CN201510026945.5A CN201510026945A CN104630003A CN 104630003 A CN104630003 A CN 104630003A CN 201510026945 A CN201510026945 A CN 201510026945A CN 104630003 A CN104630003 A CN 104630003A
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- lotus leaves
- honeysuckle flowers
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- 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
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- 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
- C12G3/02—Preparation of other alcoholic beverages by fermentation
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Abstract
The invention discloses flower liquor which is a mixture of white spirit and rice wine. The mixing ratio of white spirit to rice wine is (0.5-1.2):(0.5-2). The method for preparing the flower liquor comprises the following steps: sequentially performing the following twelve steps such as soaking rice, steaming rice, cooling, adding the rice into a jar, adding the distiller yeasts, blending, fermenting, adding wine, storing, squeezing, aging and discharging the wine, wherein the fermentation step comprises liquid fermentation and solid fermentation. The flower liquor brewed by the invention is clarified and bright red, is blended by the white spirit and rice wine according to the proper ratio, is strong in aroma, mellow and tasty and full-bodied in wine, presents a beautiful radian when poured into a wine glass, has the alcoholic strength of 22-28 degrees and the sugar degree of 35 degrees, is soft-sweet in taste and strong in aftertaste and is medium/low-alcoholic strength and high-nutrition wine suitable for all seasons. With the first adoption of liquid fermentation and solid fermentation, the original needed fermentation time of about 120 days is greatly shortened, and the flower liquor has the characteristics of strong taste and fragrance of the white spirit and gentle and nourishing properties of the rice wine.
Description
Technical field
The present invention relates to a kind of liquid distilled from honeysuckle flowers or lotus leaves liquor, the invention still further relates to a kind of preparation method of liquid distilled from honeysuckle flowers or lotus leaves liquor, belong to brewing industry technical field.
Background technology
Liquor is also known as white wine, Cereals utilizes distillation technique to produce by its brewing method after distiller's yeast fermentation, white wine characteristic is as clear as crystal, and quality is pure, without muddy, and taste-aromatic is strong, alcohol and mellow, excitatory stronger, lingering fragrance after drink, aftertaste is long, but the white wine alcohol number of degrees are high, and alcohol is high has injury effect to human body, excessive drinking white spirit can have from excitement to the effect highly suppressed central nervous system, seriously destroys neural normal function.Infringement liver, even can cause alcoholic cirrhosis, therefore can not excessively drink.
Rice wine is also known as yellow rice wine, and rice is watered to seal up for safekeeping and forms by its brewing method after distiller's yeast fermentation, and rice wine characteristic is sweet aroma, but its sugared part is high, and alcoholic strength is low, lacks a kind of alcohol and oiliness, mellow fiery and forthright sense.
Liquid distilled from honeysuckle flowers or lotus leaves liquor the earliest adopts first-class pure white glutinous rice to be raw material, is blended into quantitative grain neutral spirit, and envelope cylinder ferments more than 120 days, leads to a kind of sugariness yellow rice wine.This drinking utensils has aroma strong, sweet mellow feature, is also the good merchantable brand of celebrating dinner party and present kith and kin.But existing liquid distilled from honeysuckle flowers or lotus leaves liquor is generally that mouthfeel is impure by being blended into white wine in bulk in rice wine, and sugared part is high, therefore will find a kind of production method of innovation, prepares liquid distilled from honeysuckle flowers or lotus leaves liquor and overcomes the above problems.
Summary of the invention
The object of the invention is to for deficiency of the prior art, provide a kind of liquid distilled from honeysuckle flowers or lotus leaves liquor and preparation method thereof, alcoholic strength is at 22 ~ 30(%vol), total reducing sugar (with glucose meter) >=100/(g/L).Entrance is sweet, and reserve strength is fierce, be a kind of in low wine degree, high nutrition four seasons beverage wine.
For solving the problems of the technologies described above, the technical solution used in the present invention is: a kind of liquid distilled from honeysuckle flowers or lotus leaves liquor, and its innovative point is: described liquid distilled from honeysuckle flowers or lotus leaves liquor is the mixture of white wine and rice wine, and wherein, the blending ratio of white wine and rice wine is 0.5 ~ 1.2:0.5 ~ 2.
Further, the alcoholic strength of described white wine is within the scope of 60 ~ 65 degree; The alcoholic strength of described rice wine is within the scope of 15 ~ 20 degree.
Further, the alcoholic strength of described white wine is at 62 degree; The alcoholic strength of described rice wine is at 17 degree.
Another object of the present invention is to provide a kind of preparation method of liquid distilled from honeysuckle flowers or lotus leaves liquor, and its innovative point is: comprise rice dipping successively, steam rice, cool, enter cylinder, lower song, spice, fermentation, throwing wine, deposit cylinder, squeezing, old cylinder and go out the large step of wine 12; Described fermentation step comprises liquid fermenting and the large step of solid fermentation two.
Further, the concrete operation step of described 12 large steps is as follows:
(1) first rice dipping: controlling rice dipping time is rice was soaked in 40 ~ 50 hours, and wherein the allocation ratio of water and rice is 1.5 ~ 2.5:1 ~ 1.5;
(2) rice is steamed: carry out boiling after waiting rice surface to dry up, the time is for boiling;
(3) cool: by the meter Jin Hang cooling of boiling, being cooled to rice temperature is 35 ~ 45 DEG C;
(4) enter cylinder, lower song, spice, liquid fermenting: pour in cylinder by the rice cooled, add distiller's yeast and stir, distiller's yeast and rice ratio are 0.1 ~ 0.5:1, and a hole is drawn in the middle of the rice be stirred, allow rice ferment, fermentation time is 22 ~ 36 hours, and leavening temperature is 20 ~ 30 DEG C;
(5) solid fermentation: etc. after the rice of step (4) taken wine, vinasse are carried out solid fermentation brewing spirit step, first guarantee into unstrained spirits item temperature control during cellar for storing things at 18 ~ 26 DEG C, fermentation time is 36 ~ 60 hours; When product temperature rises to 36 ~ 37 DEG C in storing, terminate fermentation, then by distillation, the alcohol in unstrained spirits, water, higher alcohols, acid are evaporated to steam as effective constituent, then can white wine be obtained through cooling;
(6) wine is thrown: ageing among the rice wine that liquid fermenting put into by the white wine obtained by solid fermentation, can obtain desired liquid distilled from honeysuckle flowers or lotus leaves liquor; The time of throwing wine is that liquid fermenting terminates first 20 ~ 24 hours, and the ratio of throwing wine is 0.5 ~ 1.2:0.5 ~ 2;
(7) deposit cylinder, squeezing: after dropping into white wine, the vinasse of fermentation are shoveled into fritter, lid cylinder is incubated, and temperature remains on 20 ~ 30 DEG C, carries out conventional filtration and squeeze out vinasse after ripening, then by the sealing of wine precipitation dress altar;
(8) ageing, wine is gone out: be placed on further ageing impurity elimination in jar, 36 ~ 40 months time, liquid distilled from honeysuckle flowers or lotus leaves liquor leads to, and alcoholic strength is at 22 ~ 30(%vol), total reducing sugar (with glucose meter) >=100/(g/L).
Beneficial effect of the present invention is as follows:
(1) the clear bright red thoroughly of the liquid distilled from honeysuckle flowers or lotus leaves liquor brewageed of the present invention, adopts most suitable proportional arrangement by white wine and rice wine, aromatic flavour, alcohol and tasty and refreshing, wine body is plentiful, in impouring cup, can bend up good-looking radian, alcoholic strength is at 22 ~ 30(%vol), total reducing sugar (with glucose meter) >=100/(g/L).Entrance is sweet, and reserve strength is fierce, be a kind of in low wine degree, high nutrition four seasons beverage wine.
(2) preparation method of liquid distilled from honeysuckle flowers or lotus leaves liquor that brewages of the present invention, adopt the fusion of liquid fermenting and solid fermentation first, substantially reduce and fermented the needs time of about 120 days in the past, and liquid distilled from honeysuckle flowers or lotus leaves liquor maintains the feature of the fiery and forthright fragrance of white wine and the gentle nourishing of rice wine, and farmers' self-control liquid distilled from honeysuckle flowers or lotus leaves high without two kinds of wine spirituosity degree, sugared part burns defects such as " noisy heads " again, and what become that people instantly like drinks good wine.
(3) preparation method of liquid distilled from honeysuckle flowers or lotus leaves liquor that brewages of the present invention, preparation condition is gentle, and simple to operate, success ratio is high, and production time relatively daily drinks is shorter, nutritious, often drinks, can nourish the body, and is again the first-class seasoning matter of Cooking Seasoning simultaneously.
Embodiment
Below in conjunction with specific embodiment, technical scheme of the present invention is elaborated.
Embodiment 1
The preparation of liquid distilled from honeysuckle flowers or lotus leaves liquor: comprise rice dipping successively, steam rice, cool, enter cylinder, lower song, spice, fermentation, throwing wine, deposit cylinder, squeezing, old cylinder and go out the large step of wine 12;
The concrete operation step of above 12 large steps is as follows:
(1) first rice dipping: controlling rice dipping time is rice was soaked in 40 hours, and wherein the allocation ratio of water and rice is 1.5:1;
(2) rice is steamed: carry out boiling after waiting rice surface to dry up, the time is for boiling;
(3) cool: by the meter Jin Hang cooling of boiling, being cooled to rice temperature is 35 degree;
(4) enter cylinder, lower song, spice, liquid fermenting: pour in cylinder by the rice cooled, add distiller's yeast and stir, distiller's yeast and rice ratio are 0.1:1, and a hole is drawn in the middle of the rice be stirred, allow rice ferment, fermentation time is 22 hours, and leavening temperature is 20 DEG C;
(5) solid fermentation: etc. after the rice of step (4) taken wine, vinasse are carried out solid fermentation brewing spirit step, first guarantee into unstrained spirits item temperature control during cellar for storing things at 18 DEG C, fermentation time is 36 hours; When product temperature rises to 36 DEG C in storing, terminate fermentation, then by distillation, the alcohol in unstrained spirits, water, higher alcohols, acid are evaporated to steam as effective constituent, then can white wine be obtained through cooling;
(6) wine is thrown: ageing among the rice wine that liquid fermenting put into by the white wine obtained by solid fermentation, can obtain desired liquid distilled from honeysuckle flowers or lotus leaves liquor; The time of throwing wine is that liquid fermenting terminates first 20 ~ 24 hours, and the ratio of throwing wine is 0.5:1;
(7) deposit cylinder, squeezing: after dropping into white wine, the vinasse of fermentation are shoveled into fritter, lid cylinder is incubated, and temperature remains on 20 ~ 30 DEG C, carries out conventional filtration and squeeze out vinasse after ripening, then by the sealing of wine precipitation dress altar;
(8) ageing, wine is gone out: be placed on further ageing impurity elimination in jar, 40 months time, liquid distilled from honeysuckle flowers or lotus leaves liquor leads to.
The liquid distilled from honeysuckle flowers or lotus leaves liquor alcoholic strength of the present embodiment is at 22(%vol), total reducing sugar (with glucose meter) 106/(g/L).
Embodiment 2
On the basis of embodiment 1, the concrete operation step of 12 large steps is as follows:
(1) first rice dipping: controlling rice dipping time is rice was soaked in 50 hours, and wherein the allocation ratio of water and rice is 1.8:1;
(2) rice is steamed: carry out boiling after waiting rice surface to dry up, the time is for boiling;
(3) cool: by the meter Jin Hang cooling of boiling, being cooled to rice temperature is 45 degree;
(4) enter cylinder, lower song, spice, liquid fermenting: pour in cylinder by the rice cooled, add distiller's yeast and stir, distiller's yeast and rice ratio are 0.5:1, and a hole is drawn in the middle of the rice be stirred, allow rice ferment, fermentation time is 36 hours, and leavening temperature is 30 DEG C;
(5) solid fermentation: etc. after the rice of step (4) taken wine, vinasse are carried out solid fermentation brewing spirit step, first guarantee into unstrained spirits item temperature control during cellar for storing things at 26 DEG C, fermentation time is 60 hours; When product temperature rises to 37 DEG C in storing, terminate fermentation, then by distillation, the alcohol in unstrained spirits, water, higher alcohols, acid are evaporated to steam as effective constituent, then can white wine be obtained through cooling;
(6) wine is thrown: ageing among the rice wine that liquid fermenting put into by the white wine obtained by solid fermentation, can obtain desired liquid distilled from honeysuckle flowers or lotus leaves liquor; The time of throwing wine is that liquid fermenting terminates first 20 ~ 24 hours, and the ratio of throwing wine is 1:1.
(7) deposit cylinder, squeezing: after dropping into white wine, the vinasse of fermentation are shoveled into fritter, lid cylinder is incubated, and temperature remains on 30 DEG C, carries out conventional filtration and squeeze out vinasse after ripening, then by the sealing of wine precipitation dress altar;
(8) ageing, wine is gone out: be placed on further ageing impurity elimination in jar, 38 months time, liquid distilled from honeysuckle flowers or lotus leaves liquor leads to.
The liquid distilled from honeysuckle flowers or lotus leaves liquor alcoholic strength of the present embodiment at alcoholic strength at 28(%vol), total reducing sugar (with glucose meter) 110/(g/L).
Embodiment 3
On the preparation technology basis of embodiment 1 or 2, the throwing wine ratio changing white wine and rice wine is optimum proportion, and ageing among the rice wine that liquid fermenting put into by the white wine obtained by solid fermentation, can obtain desired liquid distilled from honeysuckle flowers or lotus leaves liquor; The time of throwing wine is that liquid fermenting terminates first 23 hours, and the ratio of throwing wine is 1:1.7.
The liquid distilled from honeysuckle flowers or lotus leaves liquor of the present embodiment only needs 36 months can lead to liquid distilled from honeysuckle flowers or lotus leaves liquor, and alcoholic strength is at 25(%vol), total reducing sugar (with glucose meter) 106/(g/L).It is the good merchantable brand that the daily common people drink.
More than show and describe ultimate principle of the present invention and principal character and advantage of the present invention.The technician of the industry should understand; the present invention is not restricted to the described embodiments; what describe in above-described embodiment and specification sheets just illustrates principle of the present invention; without departing from the spirit and scope of the present invention; the present invention also has various changes and modifications, and these changes and improvements all fall in the claimed scope of the invention.Application claims protection domain is defined by appending claims and equivalent thereof.
Claims (5)
1. a liquid distilled from honeysuckle flowers or lotus leaves liquor, is characterized in that: described liquid distilled from honeysuckle flowers or lotus leaves liquor is the mixture of white wine and rice wine, and wherein, the blending ratio of white wine and rice wine is 0.5 ~ 1.2:0.5 ~ 2.
2. liquid distilled from honeysuckle flowers or lotus leaves liquor according to claim 1, is characterized in that: the alcoholic strength of described white wine is within the scope of 60 ~ 65 degree; The alcoholic strength of described rice wine is within the scope of 15 ~ 20 degree.
3. liquid distilled from honeysuckle flowers or lotus leaves liquor according to claim 1, is characterized in that: the alcoholic strength of described white wine is at 62 degree; The alcoholic strength of described rice wine is at 17 degree.
4. a preparation method for liquid distilled from honeysuckle flowers or lotus leaves liquor according to claim 1, is characterized in that: comprise rice dipping successively, steam rice, cool, enter cylinder, lower song, spice, fermentation, throwing wine, deposit cylinder, squeezing, old cylinder and go out the large step of wine 12; Described fermentation step comprises liquid fermenting and the large step of solid fermentation two.
5. the preparation method of the liquid distilled from honeysuckle flowers or lotus leaves liquor according to claims 4, is characterized in that: the concrete operation step of described 12 large steps is as follows:
(1) first rice dipping: controlling rice dipping time is rice was soaked in 40 ~ 50 hours, and wherein the allocation ratio of water and rice is 1.5 ~ 2.5:1 ~ 1.5;
(2) rice is steamed: carry out boiling after waiting rice surface to dry up, the time is for boiling;
(3) cool: by the meter Jin Hang cooling of boiling, being cooled to rice temperature is 35 ~ 45 DEG C;
(4) enter cylinder, lower song, spice, liquid fermenting: pour in cylinder by the rice cooled, add distiller's yeast and stir, distiller's yeast and rice ratio are 0.1 ~ 0.5:1, and a hole is drawn in the middle of the rice be stirred, allow rice ferment, fermentation time is 22 ~ 36 hours, and leavening temperature is 20 ~ 30 DEG C;
(5) solid fermentation: etc. after the rice of step (4) taken wine, vinasse are carried out solid fermentation brewing spirit step, first guarantee into unstrained spirits item temperature control during cellar for storing things at 18 ~ 26 DEG C, fermentation time is 36 ~ 60 hours; When product temperature rises to 36 ~ 37 DEG C in storing, terminate fermentation, then by distillation, the alcohol in unstrained spirits, water, higher alcohols, acid are evaporated to distilled water as effective constituent, then can white wine be obtained through cooling;
(6) wine is thrown: ageing among the rice wine that liquid fermenting put into by the white wine obtained by solid fermentation, can obtain desired liquid distilled from honeysuckle flowers or lotus leaves liquor; The time of throwing wine is that liquid fermenting terminates first 20 ~ 24 hours, and the ratio of throwing wine is 0.5 ~ 1.2:0.5 ~ 2;
(7) deposit cylinder, squeezing: after dropping into white wine, the vinasse of fermentation are shoveled into fritter, lid cylinder is incubated, and temperature remains on 20 ~ 30 DEG C, carries out conventional filtration and squeeze out vinasse after ripening, then by the sealing of wine precipitation dress altar;
(8) ageing, go out wine: be placed on further ageing impurity elimination in jar, 36 ~ 40 months time, liquid distilled from honeysuckle flowers or lotus leaves liquor leads to, alcoholic strength at 22 ~ 30%vol, with the total sugar content >=100g/L of glucose meter.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510026945.5A CN104630003A (en) | 2015-01-20 | 2015-01-20 | Flower liquor and preparation method thereof |
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| Application Number | Priority Date | Filing Date | Title |
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| CN201510026945.5A CN104630003A (en) | 2015-01-20 | 2015-01-20 | Flower liquor and preparation method thereof |
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Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104946461A (en) * | 2015-07-08 | 2015-09-30 | 林俊华 | Biological fermentation health care wine and preparation method thereof |
| CN104946487A (en) * | 2015-07-08 | 2015-09-30 | 林俊华 | Biological fermentation health care wine and preparation method thereof |
| CN106118995A (en) * | 2016-08-19 | 2016-11-16 | 南京中脉科技发展有限公司 | A kind of biofermentation health-care white spirit and preparation method thereof |
| CN106987508A (en) * | 2017-05-24 | 2017-07-28 | 隆回县金石桥镇中学 | The brew method and brewing apparatus of a kind of blended liquor |
| CN113528268A (en) * | 2021-05-17 | 2021-10-22 | 苏州苏醉文化传媒有限公司 | Preparation method of Taihu rice wine |
| CN116162517A (en) * | 2023-03-15 | 2023-05-26 | 清徐祥峪河酒业有限公司 | Brewing method of low-alcohol health-preserving white spirit |
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| CN1100752A (en) * | 1993-09-21 | 1995-03-29 | 惠水县酒厂 | Method for producing black glutinous rice wine |
| CN1424391A (en) * | 2002-12-26 | 2003-06-18 | 王梅枝 | White spirit production |
| JP2004350535A (en) * | 2003-05-27 | 2004-12-16 | Kizakura Sake Brewing Co | Method for producing liquors |
| CN1597910A (en) * | 2004-07-22 | 2005-03-23 | 黄福洪 | Preparation process for making mixed wine by polished glutinous rice sweet wine with spirit |
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2015
- 2015-01-20 CN CN201510026945.5A patent/CN104630003A/en active Pending
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1100752A (en) * | 1993-09-21 | 1995-03-29 | 惠水县酒厂 | Method for producing black glutinous rice wine |
| CN1424391A (en) * | 2002-12-26 | 2003-06-18 | 王梅枝 | White spirit production |
| JP2004350535A (en) * | 2003-05-27 | 2004-12-16 | Kizakura Sake Brewing Co | Method for producing liquors |
| CN1597910A (en) * | 2004-07-22 | 2005-03-23 | 黄福洪 | Preparation process for making mixed wine by polished glutinous rice sweet wine with spirit |
Non-Patent Citations (1)
| Title |
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| 南通日报: "醉美花露烧，开坛迷倒千万人", 《HTTP://EPAPER.NTRB.COM.CN/NEW/JHWB/HTML/2014-12/05/CONTENT_279007.HTML》 * |
Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104946461A (en) * | 2015-07-08 | 2015-09-30 | 林俊华 | Biological fermentation health care wine and preparation method thereof |
| CN104946487A (en) * | 2015-07-08 | 2015-09-30 | 林俊华 | Biological fermentation health care wine and preparation method thereof |
| CN106118995A (en) * | 2016-08-19 | 2016-11-16 | 南京中脉科技发展有限公司 | A kind of biofermentation health-care white spirit and preparation method thereof |
| CN106987508A (en) * | 2017-05-24 | 2017-07-28 | 隆回县金石桥镇中学 | The brew method and brewing apparatus of a kind of blended liquor |
| CN113528268A (en) * | 2021-05-17 | 2021-10-22 | 苏州苏醉文化传媒有限公司 | Preparation method of Taihu rice wine |
| CN116162517A (en) * | 2023-03-15 | 2023-05-26 | 清徐祥峪河酒业有限公司 | Brewing method of low-alcohol health-preserving white spirit |
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Application publication date: 20150520 |