CN104694366B - Rose fragrant rice arrack and making method thereof - Google Patents
Rose fragrant rice arrack and making method thereof Download PDFInfo
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- CN104694366B CN104694366B CN201510132890.6A CN201510132890A CN104694366B CN 104694366 B CN104694366 B CN 104694366B CN 201510132890 A CN201510132890 A CN 201510132890A CN 104694366 B CN104694366 B CN 104694366B
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Abstract
The invention belongs to the technical field of wine brewing, and particularly relates to rose fragrant rice arrack and a making method thereof. The method includes the following steps that a, dried roses or fresh roses are pretreated for use; b, sticky rice and rice are evenly mixed according to the weight ratio of 1:1-1.5 to obtain uncooked rice; the uncooked rice is cleaned, soaked and then cooked to obtain cooked rice; c, angel liquor-making yeast and yeast power are added into the cooked rice according to the weight percentage; meanwhile the dried roses are added into the cooked rice according to the weight ratio, wherein the weight ratio of the dried roses and the uncooked rice is 1:10-60, or the fresh roses are added into the cooked rice according to the weight ratio, wherein the weight ratio of the fresh roses and the uncooked rice is 1-3:5-10; cooled boiled water is added, and constant temperature fermentation is conducted for 10-14 days; d, after fermentation is conducted, distillation is conducted, 40%-50% of arrack in volume is collected, and the rose fragrant rice arrack is obtained. The making method is a brand-new rose arrack making and production method, and the made arrack has good flowery flavour, vinous flavor and oxidative stability.
Description
Technical field
The invention belongs to brewing technical field, and in particular to rose fragrant rice liquor and preparation method thereof.
Background technology
White wine has very long history in China, and all the time Liquor Products are with its deep cultural deposits and abundant perfume (or spice)
Taste and mouthfeel are favored by Chinese consumer, but with the high speed development of liquor industry, Spirits market demand in recent years
Growth gradually slow down, or even occur in that negative growth.Early in last century Mo, with the continuous improvement of living standards of the people, country
Just propose that white wine will develop to the direction such as low, high-quality, nutrition and functionalization.In China's Ko-ji insects, not only consumer groups
Age start to rejuvenation develop, and the consumption habit and consumption pattern of people also from script drink it is enjoyable ask liquor-saturated, to
Communication, circulation emotion, self-recreation transformation, in addition also more focus on drink civilization, drinking health.
Rose have Regulate the flow of vital energy Xie Yu and blood dissipate the stasis of blood, control stomachache due to emotional depression and the hyperactive liver-qi attacking the stomach, haematemesiss, spitting of blood, irregular menstruation, leukorrhea with bloody discharge it is white under, it is newborn
Disease, the function of pyogenic infections；Beverage is done, sharp lung spleen, beneficial liver and gall, the gas of evil of avoiding evil spirits drink long energy and the complete chest of the flat liver and nourishing stomach of blood, dissipate strongly fragrant, benefit
Longevity macrobiosis.Modern scientific research also indicates that rose has good anti-oxidant, antibacterial, antianxiety, increases metabolism, promoting blood circulation etc.
Effect.
However, the existing cider sold in the market is more being obtained in the way of hook tune, string steam, the fragrance of a flower and effect are homogeneous
As, so as to inhibit the market prospects of cider.
The content of the invention
First technical problem to be solved by this invention is to provide a kind of preparation method of rose fragrant rice liquor.The method
Comprise the following steps：
A, with rose as raw material；When rose is rose dried flower, rose dried flower is removed into calyx, crush and cross 20 mesh
Sieve, will be standby by the rose dried flower of 20 mesh sieves；When rose is fresh rose flower, fresh rose flower is removed after shredding after calyx
It is standby；
B, glutinous rice ︰ rice=1 ︰ 1～1.5 by weight mix both, get Sheng meter；By raw rice eluriate it is clean after with enough
Water immersion；Again by immersion after raw rice cook, raw rice is down to room temperature and obtains ripe rice after cooking, standby；
C, add that the wine brewing of 0.1～0.2% Angel is bent, 0.25% koji powder in ripe rice according to percentage by weight；Work as rose
When flower is rose dried flower, then the standby rose of step a is added to do in ripe rice by weight rose Gan Hua ︰ lifes rice=1 ︰ 10～60
Flower；When rose is fresh rose flower, then step a is added in ripe rice by weight rare Xian Hua ︰ lifes rice=1～3 ︰ 5～10 of Mei
Standby fresh rose flower；The boiling water after cooling is finally added in 27～29 DEG C of 10～14d of fermentation；
After d, fermentation ends, 40～50%vol wine, as rose fragrant rice liquor are collected in distillation.
Preferably, the preparation method of above-mentioned rose fragrant rice liquor, in step a, described rose dried flower is commercially available superfine, is contained
The water yield is 11～13%.
Preferably, the preparation method of above-mentioned rose fragrant rice liquor, in step a, described shreds to reduce to 0.5～2cm2。
Preferably, the preparation method of above-mentioned rose fragrant rice liquor, in step b, described immersion is the raw rice of immersion to volume
1.4～2 times be increased to before immersion.
Preferably, the preparation method of above-mentioned rose fragrant rice liquor, in step b, at interval of 10 during boiling life rice
～20min spreads a water.
Preferably, the preparation method of above-mentioned rose fragrant rice liquor, in step c, add the amount of boiling water is made by mass volume ratio
Solid-liquid ratio is 1 ︰ 1.5～2.5.
Second technical problem to be solved by this invention is to provide the rose scented rice burning that above-mentioned preparation method is prepared
Wine.
The preparation method of rose fragrant rice liquor of the present invention can be produced with the comfortable fragrance of a flower, tasty and refreshing sweet ice-cold, as clear as crystal
Height rice Spirit；Because the product contains main component bata-phenethyl alcohol in rose, citronellol, geraniol and phenols
Deng material so that it not only has the good fragrance of a flower and mouthfeel, also with antioxidant effect more more preferable than general Spirit, so
Such Novel wine exploitation has wide market prospects.
Specific embodiment
The preparation method of rose fragrant rice liquor, comprises the following steps：
A, with rose as raw material；When rose is rose dried flower, rose dried flower is removed into calyx, crush and cross 20 mesh
Sieve, will be standby by the rose dried flower of 20 mesh sieves；When rose be fresh rose flower when, will fresh rose flower remove calyx after shred to
0.5～2cm2It is standby afterwards；
B, glutinous rice ︰ rice=1 ︰ 1～1.5 by weight mix both, get Sheng meter；By raw rice eluriate it is clean after with enough
Water be dipped to volume be increased to immersion before 1.4～2 times；Again by immersion after raw rice cook, raw rice is down to room temperature after cooking
Ripe rice is obtained, it is standby；
C, add that the wine brewing of 0.1～0.2% Angel is bent, 0.25% koji powder in ripe rice according to percentage by weight；Work as rose
When flower is rose dried flower, then the standby rose of step a is added to do in ripe rice by weight rose Gan Hua ︰ lifes rice=1 ︰ 10～60
Flower；When rose is fresh rose flower, then step a is added in ripe rice by weight rare Xian Hua ︰ lifes rice=1～3 ︰ 5～10 of Mei
Standby fresh rose flower；The boiling water after cooling is finally added in 27～29 DEG C of 10～14d of fermentation；
After d, fermentation ends, 40～50%vol wine, as rose fragrant rice liquor are collected in distillation.
In present invention process, rose dried flower and fresh rose flower have different fermented pretreatment modes, it is therefore an objective to make rose
Flavor component and active principle in lobe can preferably be leached in process of production and distill, and rose is improved as far as possible
Utilization rate.Because rose calyx carries certain bitter taste, in order to reduce the bitter taste of prepared wine, mouthfeel is improved, will
Rose calyx is removed, and only uses petal sections.Raw material is that glutinous rice and rice meal are because：The content of starch of glutinous rice is universal
It is high compared with other species rice, more ethanol can be produced compared with identical weight rice；With rice as raw material produce wine flavor taste with
The difference of glutinous rice raw material wine, being used in mixed way with certain proportion can enrich, adjust the local flavor and mouthfeel of rice liquor.Made using Angel
Distiller's yeast can make sweat it is more stable, fermentation liquor output rate more preferably；Koji powder contains multiple-microorganism, can make obtained wine wind
Taste and mouthfeel are more rich.Fragrance matter volatility in rose is very high, so the wine for accessing both had been started directly from distilling out wine
Terminate to wine is connect.
Wherein, it is contemplated that in order to the good rose fragrant rice liquor of production quality, the raw material in above-mentioned a steps can be used
The higher rose of fragrance quality, the country is such as：The rose quality on the ground such as Shandong, Gansu, Xinjiang is preferable.
Wherein, it is contemplated that in order to the good rose fragrant rice liquor of production quality, raw material can use matter in above-mentioned b step
Preferable glutinous rice and rice are measured, 1.4～2 before immersion are then increased to volume with the water 3～5h of immersion of 3～4 times of rice volumes
Times, allow to give birth to rice and be dipped to color and become bletilla hand through enough water and easily pulverize；Two-layer gauze wrapped steam 1h, period every
10～20min spreads a water, in order that ensureing that rice cooking is well-done, grain grain is clearly demarcated；Steamed rice 1～1.5h of airing is cooled to
20～30 DEG C preferably.
Wherein, in order that ferment effect is more preferable, more stable, rice material is cooked in above-mentioned step c and drops to 20～30 DEG C of temperature
When admix that the wine brewing of 0.1～0.2% Angel is bent, 0.25% grain koji powder；Meanwhile, drying rose raw material input amount rice of making a living is former
1 ︰ 10～60 of material weight；New fresh-rose raw material input amount is made a living 1～3 ︰ 5～10 of meter raw material weight；Fermentation water is cold
But the boil water after, solid-liquid ratio is 1 ︰ 1.5～2.5.
Wherein, the rose fragrant rice liquor good in order to produce flowery odour, 10～14d of karusen fermentation is laggard in above-mentioned Step d
Row distillation, had both started to connect wine, the rose fragrant rice liquor former wine until accessing 40～50%vol from wine is gone out.
The many techniques steamed with immersion, hook tune and string of cider on the market are made and are obtained, and fragrance and effect are all more general；This
Invention inventor participates in rose in sweat directly as fermentation raw material, and fermentation water is changed into during the fermentation
Water-alcohol mixtures, serve the whole effect extracted to rose raw material active principle；Coordinate rice, glutinous rice fermentation again, by rice
Fragrant and Rose Essentielle is ideally combined together, and rice perfume (or spice) is comfortable, pure and sweet clean, coordinates to arrange in pairs or groups with Rose Essentielle, highlights the fragrance of a flower
Elegant and sweet-smelling, so as to obtain the fragrance of a flower and effect is superior to the product that hook tune or string steam between market.
The specific embodiment of the invention is further described below by embodiment, but not therefore by the present invention's
Protection domain is limited in one embodiment.
Embodiment 1
A, rose dried flower remove calyx, crush and cross 20 mesh sieves, will cross the standby of 20 mesh sieves；
B, according to weight both are mixed than glutinous rice ︰ rice=1 ︰ 1, get Sheng meter, eluriated 5 times, impurity is cleaned, then with 3
Times water immersion 3h, two-layer gauze steams 1h, and period spread a water every 15 minutes, and steamed rice airing 1.5h coolings obtain ripe rice；
C, to admix in ripe rice 0.1% Angel wine brewing song, 0.25% koji powder, rose dried flower (be 1 ︰ with raw rice mass ratio
60th, 1 ︰ 50,1 ︰ 40,1 ︰ 30,1 ︰ 20,1 ︰ 10), plus cooling boil water carry out fermentation 12d for lower 28 DEG C in the solid-liquid ratios of 1 ︰ 1.8；
D, fermentation are distilled after finishing, and take 40～50%vol wine.
Embodiment 2
A, new fresh-rose are deflorated and calyx and shred petal；
B, according to weight both are mixed than glutinous rice ︰ rice=1 ︰ 1, get Sheng meter, eluriated 5 times, impurity is cleaned, then with 3
Times water immersion 3h, two-layer gauze steams 1h, and period spread a water every 15 minutes, and steamed rice airing 1.5h coolings obtain ripe rice；
C, to admix in ripe rice 0.1% Angel wine brewing song, 0.25% koji powder, fresh rose flower (be 1 ︰ with raw rice mass ratio
10th, 3 ︰ 25,3 ︰ 20,3 ︰ 15,3 ︰ 10,3 ︰ 5), plus cooling boil water carry out fermentation 12d for lower 28 DEG C in the solid-liquid ratios of 1 ︰ 1.8；
D, fermentation are distilled after finishing, and take 40～50%vol wine.
The production technology of test example rose fragrant rice liquor
The cider that the product that embodiment 1,2 is prepared makes with pure rice liquor and hook tune technique carries out sense organ and comments
Valency, the contrast of antioxidation in vitro experiment value, evaluation result is as shown in table 1.
The different rice liquor Comparative results of table 1
Hook tune cider in table 1 by professional allocate so as to fragrance of a flower concentration on sense organ with rose in embodiment 1,2
The group of raw material maximum input amount is close.
As it can be seen from table 1 can make water white transparency, limpid nothing using the production technology of rose fragrant rice liquor of the present invention sinking
Form sediment, the fragrance of a flower and rice wine are fragrant coordinates, fragrant strong, clean taste is sweet ice-cold, it is fragrant and the oiliness rose scented rice with obvious style burns
Wine；And the rose fragrant rice liquor of making is nutritious, has higher anti-oxidation efficacy than general liquor and hook tune cider.
Claims (7)
1. the preparation method of rose fragrant rice liquor, it is characterised in that：Comprise the following steps：
A, with rose as raw material；When rose is rose dried flower, rose dried flower is removed into calyx, crushes and cross 20 mesh sieves,
Will be standby by the rose dried flower of 20 mesh sieves；When rose is fresh rose flower, fresh rose flower is removed and shred standby after calyx
With；
B, glutinous rice ︰ rice=1 ︰ 1～1.5 by weight mix both, get Sheng meter；Raw rice is eluriated into clean rear enough water
Immersion；Again by immersion after raw rice cook, raw rice is down to room temperature and obtains ripe rice after cooking, standby；
C, add that the wine brewing of 0.1～0.2% Angel is bent, 0.25% koji powder in ripe rice according to percentage by weight；When rose is
During rose dried flower, then the standby rose dried flower of step a is added in ripe rice by weight rose Gan Hua ︰ lifes rice=1 ︰ 10～60；
When rose is fresh rose flower, then add step a standby in ripe rice by weight rare Xian Hua ︰ lifes rice=1～3 ︰ 5～10 of Mei
Fresh rose flower；The boiling water after cooling is finally added in 27～29 DEG C of 10～14d of fermentation；
After d, fermentation ends, 40～50%vol wine, as rose fragrant rice liquor are collected in distillation.
2. the preparation method of rose fragrant rice liquor according to claim 1, it is characterised in that：In step a, described rose
Dried flower is commercially available superfine, and water content is 11～13%.
3. the preparation method of rose fragrant rice liquor according to claim 1, it is characterised in that：In step a, described shreds
To reduce to 0.5～2cm2。
4. the preparation method of rose fragrant rice liquor according to claim 1, it is characterised in that：In step b, described immersion
To soak 1.4～2 times that raw rice to volume is increased to before immersion.
5. the preparation method of rose fragrant rice liquor according to claim 1, it is characterised in that：In step b, in boiling life rice
During spread a water at interval of 10～20min.
6. the preparation method of rose fragrant rice liquor according to claim 1, it is characterised in that：In step c, boiling water is added
It is 1 ︰ 1.5～2.5 that amount makes solid-liquid ratio by mass volume ratio.
7. the rose fragrant rice liquor that the preparation method by described in any one of claim 1～6 is prepared.
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| CN105285703A (en) * | 2015-12-15 | 2016-02-03 | 钟苏 | Rose flavored fermented glutinous rice and production method thereof |
| CN106883976A (en) * | 2017-03-28 | 2017-06-23 | 中国科学院近代物理研究所 | A kind of production method of sugar grass rose white wine |
| CN107012053A (en) * | 2017-04-11 | 2017-08-04 | 柳树有 | The brewage process of Rose Essentielle grain wine |
| CN107201319A (en) * | 2017-04-24 | 2017-09-26 | 安徽菊泰滁菊草本科技有限公司 | One Accharomyces cerevisiae and its application process in chrysanthemum-flavored white wine is brewageed |
| CN107828580A (en) * | 2017-09-30 | 2018-03-23 | 张哲峰 | Liquor formula and liquor preparation method |
| CN111234975A (en) * | 2020-04-02 | 2020-06-05 | 福建省农业科学院作物研究所 | Fenghua rose wine and brewing method thereof |
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| US3935317A (en) * | 1974-05-30 | 1976-01-27 | Bianchi Joseph S | Preparation of red and rose wines |
| CN100389186C (en) * | 2005-06-27 | 2008-05-21 | 曹景伟 | Red rose wine and its brewing method |
| CN101260356B (en) * | 2008-04-21 | 2011-01-12 | 定安翰林绿果槟榔专业合作社 | Areca flower wine |
| CN102250716A (en) * | 2011-06-09 | 2011-11-23 | 黄家东 | Production method of rice wine |
| CN103666901A (en) * | 2012-08-31 | 2014-03-26 | 黄馨莹 | Brewing process of rose wine |
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Address after: Luzhou Lao Jiao Plaza No. 9 South Road 646000 Luzhou city Longmatan District in Sichuan Province Co-patentee after: Luzhou Laojiao Health Wine Co., Ltd. Patentee after: Luzhou Pinchuang Technology Co., Ltd. Address before: Luzhou Lao Jiao Plaza No. 9 South Road 646000 Luzhou city Longmatan District in Sichuan Province Co-patentee before: Health preserving wine industry limited liability company of Luzhou Old Cellar group Patentee before: Luzhou Pinchuang Technology Co., Ltd. |
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