CN104928102A - Method for producing white spirit by adopting fructus rosae laevigatae - Google Patents
Method for producing white spirit by adopting fructus rosae laevigatae Download PDFInfo
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- CN104928102A CN104928102A CN201510278180.4A CN201510278180A CN104928102A CN 104928102 A CN104928102 A CN 104928102A CN 201510278180 A CN201510278180 A CN 201510278180A CN 104928102 A CN104928102 A CN 104928102A
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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 a method for producing white spirit by adopting fructus rosae laevigatae. The method comprises the following steps: producing yeast by adopting sticky rice as a main raw material; crushing the fructus rosae laevigatae, and producing the crushed fructus rosae laevigatae; mixing the crushed fructus rosae laevigatae and yeast, then performing the fermentation, wherein the mass percentage of the crushed fructus rosae laevigatae and the yeast is 82%-83%: 17%-18%, and then boiling the wine; boiling the wine with slow fire, then boiling the wine with heavy fire, wherein after the wine boiling step is completed, the alcoholic degree reaches 50 to 55 degrees. The white spirit is good in taste, clear, transparent and impurity-free and has the unique fruit fragrance of the fructus rosae laevigatae. After drinking the white spirit, people have no headache and thirst, the effect of the alcohol can be dispelled rapidly, and an effect on diuresis and kidney nourishment can be realized after an appropriate amount of white spirit is drunk. The white spirit has functions for removing toxicity, subsiding the swelling, invigorating the blood circulation, removing the stasis, dispelling the wind and dampness, reducing urination for preventing enuresis, lowering the blood fat, resisting the bacteria and inflammation, and the like.
Description
Technical field
The present invention relates to the production technical field of wine, specifically a kind of method adopting Fruit of Cherokee Rose to make white wine.
Background technology
Fruit of Cherokee Rose, vegetable formal name Rosa Laevigata Michx, the section name Rosaceae, evergreen climbing shrub, Gao Keda 5 meters; Sprig is sturdy, scattered flat curved prickle, and without hair, by glandular hairs during children, come off time old minimizing gradually.Leaflet keratin, usual 3, rare 5, connect the long 5-10 centimetre of petiole; Vanelets ellipticity is avette, obovate or to drape over one's shoulders needle-like avette, long 2-6 centimetre, wide 1.2-3.5 centimetre, the anxious point of tip or circle blunt, rare shape of tail is gradually sharp, and there is sharp sawtooth at edge, above bright green, without hair, yellow-green colour below, has glandular hairs along middle rib during children, comes off gradually without hair time old; Petiolule and rachis have prickle and glandular hairs; Stipule is from raw or base portion and petiole symphysis, and lanceolar, there is serration at edge, and crown has body of gland, caducous.Hua Dan is born in axil, diameter 5-7 centimetre; The long 1.8-2.5 centimetre of bennet, occasionally has 3 centimetres of persons, bennet and calyx tube close by glandular hairs, become acupuncture with fruit growth; Sepal ovum shape lanceolar, tip is lobate, and edge pinniform is shallow to be split or full edge, and often have seta and glandular hairs, inner face is close by pubescence, slightly shorter than petal; Petal white, wide obovate, tip nick; Stamen is most; Carpel is most, style from life, hairiness, much shorter than stamen.Fruit pyriform, obovate, rare subsphaeroidal, puce, outside is close by seta, and carpopodium is about 3 centimetres, and sepal place is deposited.The florescence 4-6 month, the fruit phase 7-11 month.Originate in Shaanxi, Anhui, Jiangxi, Jiangsu, Zhejiang, Hubei, Hunan, Guangdong, Guangxi, Taiwan, Fujian, Sichuan, Yunnan, Guizhou.In being born in hill on the sunny side, Tian Bian, small stream side thicket, height above sea level 200-1600 rice.There is controlling nocturnal emission with astringent drugs contracting urine, stopping metrorrhagia and leukorrhagia, effect of relieving diarrhea with astringents.Be usually used in emission and spermatorrhea, enuresis frequent micturition, under uterine bleeding band, rush down protracted dysentery for a long time.Modern medicine thinks that it has anticancer, anti-aging effects, can strengthen body immunity, improves human body oxytolerant fatigue resistance.
For making full use of Fruit of Cherokee Rose, people have carried out much research in its alcoholic, practices well has two kinds: one to be made into fruit wine, take the technique combined with immersion through sorting, fragmentation, fermentation to allocate to make, comprise the steps such as sorting, fragmentation, the immersion of former wine, diastatic fermentation, separation fruit juice, secondary fermentation.The second is made into white wine, and have traditional mode of production in west portions counties and cities of Hunan Province, its traditional technology comprises: select materials, fragmentation, fermentation, the step such as distillation, the yield of liquor is generally 6-8%.The fruit wine mouthfeel made as stated above feels slightly puckery, and the many nutritive substances of the distilling liquor made by second method can run off in the process made, and the yield of liquor is low, and vinosity is not high.
Summary of the invention
The object of the present invention is to provide the method for the employing Fruit of Cherokee Rose making white wine that a kind of vinosity is limpid, mouthfeel good, the yield of liquor is high, to solve the problem proposed in above-mentioned background technology.
For achieving the above object, the invention provides following technical scheme:
Adopt Fruit of Cherokee Rose to make a method for white wine, be made up of following steps:
(1) yeast is made:
1) be that main raw material makes yeast with glutinous rice; Glutinous rice is soaked two hours, the glutinous rice food steamer after soaking is steamed 30 minutes, and the glutinous rice clear water after steamed drenches, and makes its moisture ratio 1:0.9, and in trickle process, used water recirculation utilizes simultaneously, controls into cylinder inoculation temp, starts fermentation;
2) fermentation starts to carry out alcohol for 24 ± 1 hours, then is controlled by temperature at 33 ± 2 DEG C; Ferment 48 hours, wine unstrained spirits becomes monoblock, and one-tenth block wine unstrained spirits is smashed vexed grain, continues fermentation 24 hours, makes the complete saccharification of the glutinous rice of non-saccharification, obtained sweet wine groove;
3) ferment making yeast: convert the good sweet wine groove of saccharification with natural well water or spring, sweet wine groove per jin converts 0.8 jin of water, controls at 25-30 DEG C by its temperature, leaves standstill and is warmed up to 32-34 DEG C after 24 hours, continues fermentation 24 hours, obtains yeast;
(2) make wine:
1) system material is pulverized: Fruit of Cherokee Rose is sieved wet-material disintegrator vibrant pulverization with in the 16mm of aperture, obtained broken Fruit of Cherokee Rose;
2) raw material fermentation: raw material fermentation adopts the special bar instrument of sanitation and hygiene to stir; Ferment after broken Fruit of Cherokee Rose is mixed with yeast, the mass percent of broken Fruit of Cherokee Rose and yeast is 82-83%:17-18%, Preliminary fermentation temperature 30 ± 0.5 DEG C, heated up in 24 hours 7-8 DEG C, heat up again after 48 hours 1 ± 2 DEG C, within constant temperature 40-48 hour, slowly lower the temperature again at such a temperature and form wine unstrained spirits, when reducing the temperature to 22 ± 0.5 DEG C after 10 days, start to hang wine;
3) insert in the steamer hanging wine rice steamer by wine unstrained spirits when hanging wine, the steamer the bottom of a pan water yield accounts for the 30-35% of wine unstrained spirits quality, drips 3-10 simultaneously and drip edible oil in water; Coolant water temperature remains on 40 ± 1 DEG C, and slow fire hangs wine vigorous fire and knocks into the back, and after hanging the completion of wine operation, alcoholic strength reaches 50-55 DEG C, to obtain final product.
As the further scheme of the present invention: inoculation temp in step (1): control spring and summer, at 25 ± 2 DEG C, to control autumn and winter at 29 ± 2 DEG C.
As the further scheme of the present invention: yeast starter during inoculation with Orchid, the flower leaf of bamboo, Japanese Honeysuckle, capsicum is for raw material.
As the further scheme of the present invention: hang the instrument used in wine process in step (2) and hang wine rice steamer and connect drinking vessel, hang in wine rice steamer and have water cooler, steamer, the false end, hang wine rice steamer and select China fir goods, water cooler adopts stainless steel or aluminum products, connect drinking vessel and select Stainless Steel Products, the false end, selects China fir or paulownia timber boring to make, and the material of steamer is stainless steel.
Compared with prior art, the invention has the beneficial effects as follows: mouthfeel of the present invention is good, vinosity is as clear as crystal, inclusion-free, the fruital taste containing Fruit of Cherokee Rose uniqueness.After drinking not top, non-dry, sober up fast, proper amount of edible has diuresis, kidney tonifying functions.Long-term edible have detoxify and promote the subsdence of swelling, promoting blood circulation to remove blood stasis, effects such as driving wet, reducing urination for preventing enuresis, reducing blood-fat, antisepsis and anti-inflammation of dispeling the wind.
Embodiment
Below in conjunction with the embodiment of the present invention, be clearly and completely described the technical scheme in the embodiment of the present invention, obviously, described embodiment is only the present invention's part embodiment, instead of whole embodiments.Based on the embodiment in the present invention, those of ordinary skill in the art, not making the every other embodiment obtained under creative work prerequisite, belong to the scope of protection of the invention.
Embodiment 1
In the embodiment of the present invention, a kind of method adopting Fruit of Cherokee Rose to make white wine, described in specific as follows:
(1) yeast is made:
1) be that main raw material makes yeast with glutinous rice; Glutinous rice is soaked two hours, make starch content food steamer on 59-61% steam 30 minutes, make it ripe and do not stick with paste.Lower cage clear water pours moisture ratio 1:0.9, simultaneously used water can recover pouring again in trickle process again, reuse, control into cylinder inoculation temp, start fermentation, inoculation temp controls at 25 ± 2 DEG C spring and summer, controls autumn and winter to be advisable at 29 ± 2 DEG C, yeast starter during inoculation with Orchid, the flower leaf of bamboo, Japanese Honeysuckle, capsicum is for raw material.
2) 24 hours that ferment start to carry out alcohol, then temperature are controlled at 33 ± 2 DEG C; Ferment 48 hours, wine unstrained spirits becomes monoblock hand one to float by cylinder, and then one-tenth block wine unstrained spirits is smashed vexed grain, makes the glutinous meal of a small amount of non-saccharification continue fermentation again 24 hours, makes it complete saccharification, obtained sweet wine groove.
3) ferment making yeast: convert the good sweet wine groove of saccharification (sweet wine groove per jin converts 0.8 jin of water) with natural well water or spring and temperature controlled between 25-30 DEG C, be warmed up to 32-34 DEG C of fermentation after 24 hours best, ferment 24 hours, now yeast is fragrant and sweet good to eat.
(2) Fruit of Cherokee Rose white wine makes:
1) system material is pulverized: Fruit of Cherokee Rose is sieved wet-material disintegrator vibrant pulverization with in the 16mm of aperture, makes its even thickness.
2) raw material fermentation: raw material fermentation must stir with the special bar instrument of sanitation and hygiene.
3) yeast ratio and temperature: yeast ratio control is 17-18% leavening temperature 30 ± 0.5 DEG C, heated up in 24 hours 7-8 DEG C, heats up 1 ± 2 DEG C after 48 hours again, within constant temperature 40-48 hour, slowly lowers the temperature again and form wine unstrained spirits, when reducing the temperature to 22 ± 0.5 DEG C after 10 days, wine can be hung.
4) hang wine rice steamer and select China fir goods, water cooler adopts stainless steel or aluminum products, connects drinking vessel and selects Stainless Steel Products, and the false end selects China fir or paulownia timber boring to make, and the material of steamer is stainless steel.The false end in the present invention is 2/3rds places being placed on steamer.Its effect is: 1, support and hang wine rice steamer, stack wine unstrained spirits.2, isolate water and the wine unstrained spirits of distilled in steamer, be convenient to hang wine.
5) when hanging wine, the steamer the bottom of a pan water yield accounts for the 30-35% of raw materials quality, drips a 3-10 simultaneously and drip edible oil in water.
6) wine unstrained spirits is inserted when hanging wine rice steamer and will gently be spread, and sees vapour pressure vapour, uses instrument meat dishes to go with liquor unstrained spirits and presses vapour with hand.
7) coolant water temperature remains on 40 ± 1 DEG C, and slow fire hangs wine vigorous fire and knocks into the back, and the whole rear alcoholic strength of wine operation completion that hangs reaches 50-55 DEG C, to obtain final product.
Advantage of the present invention:
(1) as clear as crystal, the inclusion-free of vinosity, Fructus Fructus Rosae Laevigatae fragrance is unique.
(2) excellent taste, new wine wine of fruit of Cherokee rose has conventional brew to store the mellow sense of more than a year.
(3) after drunk not top, non-dry, sober up fast.
(4) proper amount of edible has diuresis, kidney tonifying functions.
(5) for a long time edible have detoxify and promote the subsdence of swelling, promoting blood circulation to remove blood stasis, effects such as driving wet, reducing urination for preventing enuresis, reducing blood-fat, antisepsis and anti-inflammation of dispeling the wind.
To those skilled in the art, obviously the invention is not restricted to the details of above-mentioned one exemplary embodiment, and when not deviating from spirit of the present invention or essential characteristic, the present invention can be realized in other specific forms.Therefore, no matter from which point, all should embodiment be regarded as exemplary, and be nonrestrictive, scope of the present invention is limited by claims instead of above-mentioned explanation, and all changes be therefore intended in the implication of the equivalency by dropping on claim and scope are included in the present invention.
In addition, be to be understood that, although this specification sheets is described according to embodiment, but not each embodiment only comprises an independently technical scheme, this narrating mode of specification sheets is only for clarity sake, those skilled in the art should by specification sheets integrally, and the technical scheme in each embodiment also through appropriately combined, can form other embodiments that it will be appreciated by those skilled in the art that.
Claims (4)
1. adopt Fruit of Cherokee Rose to make a method for white wine, it is characterized in that, be made up of following steps:
(1) yeast is made:
1) be that main raw material makes yeast with glutinous rice; Glutinous rice is soaked two hours, the glutinous rice food steamer after soaking is steamed 30 minutes, and the glutinous rice clear water after steamed drenches, and makes its moisture ratio 1:0.9, and in trickle process, used water recirculation utilizes simultaneously, controls into cylinder inoculation temp, starts fermentation;
2) fermentation starts to carry out alcohol for 24 ± 1 hours, then is controlled by temperature at 33 ± 2 DEG C; Ferment 48 hours, wine unstrained spirits becomes monoblock, and one-tenth block wine unstrained spirits is smashed vexed grain, continues fermentation 24 hours, makes the complete saccharification of the glutinous rice of non-saccharification, obtained sweet wine groove;
3) ferment making yeast: convert the good sweet wine groove of saccharification with natural well water or spring, sweet wine groove per jin converts 0.8 jin of water, controls at 25-30 DEG C by its temperature, leaves standstill and is warmed up to 32-34 DEG C after 24 hours, continues fermentation 24 hours, obtains yeast;
(2) make wine:
1) system material is pulverized: Fruit of Cherokee Rose is sieved wet-material disintegrator vibrant pulverization with in the 16mm of aperture, obtained broken Fruit of Cherokee Rose;
2) raw material fermentation: raw material fermentation adopts the special bar instrument of sanitation and hygiene to stir; Ferment after broken Fruit of Cherokee Rose is mixed with yeast, the mass percent of broken Fruit of Cherokee Rose and yeast is 82-83%:17-18%, Preliminary fermentation temperature 30 ± 0.5 DEG C, heated up in 24 hours 7-8 DEG C, heat up again after 48 hours 1 ± 2 DEG C, within constant temperature 40-48 hour, slowly lower the temperature again at such a temperature and form wine unstrained spirits, when reducing the temperature to 22 ± 0.5 DEG C after 10 days, start to hang wine;
3) insert in the steamer hanging wine rice steamer by wine unstrained spirits when hanging wine, the steamer the bottom of a pan water yield accounts for the 30-35% of wine unstrained spirits quality, drips 3-10 simultaneously and drip edible oil in water; Coolant water temperature remains on 40 ± 1 DEG C, and slow fire hangs wine vigorous fire and knocks into the back, and after hanging the completion of wine operation, alcoholic strength reaches 50-55 DEG C, to obtain final product.
2. employing Fruit of Cherokee Rose according to claim 1 makes the method for white wine, it is characterized in that, inoculation temp in step (1): control spring and summer, at 25 ± 2 DEG C, to control autumn and winter at 29 ± 2 DEG C.
3. employing Fruit of Cherokee Rose according to claim 1 makes the method for white wine, it is characterized in that, yeast starter during inoculation with Orchid, the flower leaf of bamboo, Japanese Honeysuckle, capsicum for raw material.
4. employing Fruit of Cherokee Rose according to claim 1 makes the method for white wine, it is characterized in that, hang the instrument used in wine process in step (2) hang wine rice steamer and connect drinking vessel, hang in wine rice steamer and have water cooler, steamer, the false end, hang wine rice steamer and select China fir goods, water cooler adopts stainless steel or aluminum products, connects drinking vessel and selects Stainless Steel Products, the false end, selects China fir or paulownia timber boring to make, and the material of steamer is stainless steel.
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| CN201510278180.4A CN104928102A (en) | 2015-05-28 | 2015-05-28 | Method for producing white spirit by adopting fructus rosae laevigatae |
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Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105886237A (en) * | 2016-06-17 | 2016-08-24 | 贵州蛮王酒业有限公司 | Tea wine brewing method |
| CN106010880A (en) * | 2016-07-29 | 2016-10-12 | 广东金樱子酿酒有限公司 | Production method of rosa laevigata brandy |
| CN107189924A (en) * | 2017-07-31 | 2017-09-22 | 于惠鲜 | A kind of manual wine of fruit of Cherokee rose brewing method |
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2015
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| CN1203269A (en) * | 1997-06-25 | 1998-12-30 | 何全健 | Process for producing wine of fruit of Cherokee rose |
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Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105886237A (en) * | 2016-06-17 | 2016-08-24 | 贵州蛮王酒业有限公司 | Tea wine brewing method |
| CN106010880A (en) * | 2016-07-29 | 2016-10-12 | 广东金樱子酿酒有限公司 | Production method of rosa laevigata brandy |
| CN107189924A (en) * | 2017-07-31 | 2017-09-22 | 于惠鲜 | A kind of manual wine of fruit of Cherokee rose brewing method |
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Application publication date: 20150923 |