CN105087244A - Method for adding fresh China rose to distillate baijiu - Google Patents
Method for adding fresh China rose to distillate baijiu Download PDFInfo
- Publication number
- CN105087244A CN105087244A CN201510486520.2A CN201510486520A CN105087244A CN 105087244 A CN105087244 A CN 105087244A CN 201510486520 A CN201510486520 A CN 201510486520A CN 105087244 A CN105087244 A CN 105087244A
- Authority
- CN
- China
- Prior art keywords
- flos rosae
- rosae chinensis
- fresh flos
- hours
- rice
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
Landscapes
- Medicines Containing Plant Substances (AREA)
Abstract
The invention relates to a method for adding fresh China rose to distillate baijiu. The method is characterized in that the China rose is added during grain fermentation, some constituents such as succinic acid dimethyl ester, gallic acid ethyl ester and vanillic acid in the China rose are allowed to enter the baijiu through fermentation and distillation. The baijiu produced by the method has special fragrance, has effects of regulating the liver and relieving depression and promoting blood circulation and removing blood stasis, and is suitable for being drunk by adult female.
Description
Technical field
The present invention relates to white wine and make field, specifically a kind of making method of adding fresh Flos Rosae Chinensis distilling liquor.
Background technology
The spirits culture of China is with a long history, wine deeply by the liking of vast drinking person, and the white wine that the existing male sex of being suitable for drinks and health promoting wine of a great variety, the health promoting wine being suitable for women is little.Existing wine just towards minuent, multi items, nutritional type, be conducive to healthy future development.White wine often pure grain fermentation forms, and the number of degrees of white wine are slightly high, are not suitable for women.
Summary of the invention
The object of the invention is to produce a kind of making method of interpolation fresh Flos Rosae Chinensis distillation low alcohol white spirit of applicable women.
For solving the problems of the technologies described above, the technical solution used in the present invention is:
Add a making method for fresh Flos Rosae Chinensis distilling liquor, comprise the following steps:
1) get after rice soaks 2 hours in water, clean, cook, be cooled to 30 DEG C, for subsequent use;
2) in the rice after step 1) process, add fresh Flos Rosae Chinensis, wine brewing is bent, be cooled to the water of 30 DEG C after adding boiling after being mixed, stir 5 minutes, for subsequent use;
3) by step 2) gained mixture proceeds in thermostat container, and in 36 DEG C ± 1 DEG C condition bottom fermentation, within every 12 hours, stir once, ferment 144 ~ 216 hours;
4) fermented product getting step 3) gained filters, and filtrate is distilled, measures the alcohol number of degrees after being mixed by distillate, stops distillation, obtain Flos Rosae Chinensis white wine when being 45 degree to the number of degrees;
Described step 2) in fresh Flos Rosae Chinensis and the bent add-on of wine brewing be respectively: every 1kg rice adds fresh Flos Rosae Chinensis 25 ~ 200g, and every 1kg rice adds the bent 5g of wine brewing;
Fermentation time in described step 3) is 180 hours;
In described step 4), filtrate is carried out single flash, second distillation.
Beneficial effect of the present invention:
The making method of interpolation provided by the invention fresh Flos Rosae Chinensis distillation low alcohol white spirit, adds Flos Rosae Chinensis, makes some composition in Flos Rosae Chinensis such as methyl succinate, Progallin A and vanillic acid etc. enter in white wine in grain fermenting process; Obtained white wine not only has a kind of special fragrance, and has the effect of adjusting the strongly fragrant and blood stagnation resolvation of liver solution, and applicable adult female drinks.
Embodiment
Below in conjunction with embodiment, the present invention is further elaborated.
Add a making method for fresh Flos Rosae Chinensis distilling liquor, comprise the following steps:
1) get after rice soaks 2 hours in water, clean, cook, be cooled to 30 DEG C, for subsequent use;
2) in the rice after step 1) process, add fresh Flos Rosae Chinensis, wine brewing is bent, be cooled to the water of 30 DEG C after adding boiling after being mixed, stir 5 minutes, for subsequent use; Every 1kg rice adds fresh Flos Rosae Chinensis 25 ~ 200g, and every 1kg rice adds the bent 5g of wine brewing;
3) by step 2) gained mixture proceeds in thermostat container, and in 36 DEG C ± 1 DEG C condition bottom fermentation, within every 12 hours, stir once, ferment 144 ~ 216 hours;
4) fermented product getting step 3) gained filters, and filtrate is distilled, measures the alcohol number of degrees after being mixed by distillate, stops distillation, obtain Flos Rosae Chinensis white wine when being 45 degree to the number of degrees.
Sample following 6 kinds of white wine through second distillation, measure with GC900A gas chromatograph, measurement result is as shown in table 1.
1# white wine sample is prepared burden: 1kg rice, by the obtained 45 degree of distilling liquors of above-mentioned technological process.
2# white wine sample is prepared burden: 1kg rice adds Chinese rose 25g, by the obtained 45 degree of distilling liquors of above-mentioned technological process.
3# white wine sample is prepared burden: 1kg rice adds Chinese rose 50g, by the obtained 45 degree of distilling liquors of above-mentioned technological process.
4# white wine sample is prepared burden: 1kg rice adds Chinese rose 100g, by the obtained 45 degree of distilling liquors of above-mentioned technological process.
5# white wine sample is prepared burden: 1kg rice adds Chinese rose 150g, by the obtained 45 degree of distilling liquors of above-mentioned technological process.
6# white wine sample is prepared burden: 1kg rice adds Chinese rose 200g, by the obtained 45 degree of distilling liquors of above-mentioned technological process.
Table 1 white wine ketone, ester class measurement result
As can be seen from the table, in the white wine adding Flos Rosae Chinensis, letones content significantly improves, and increases with the add-on increase of Flos Rosae Chinensis.Do not add in the white wine of Flos Rosae Chinensis, the content measuring letones is obviously lower.Letones has larger benefit for adult female, and determination data is that the pharmaceutical use of this wine improves foundation.
Carry out the comparative determination of ester class total content to 1#, 2#, 3#, 4#, 5#, 6# white wine sample of distillation, in table 1, result can be found out, add Flos Rosae Chinensis white wine in the total content of ester apparently higher than the 1# white wine not adding Flos Rosae Chinensis.This is because the Flos Rosae Chinensis added will cause the organosilane ester of the fragrance of a flower to proceed in fermentating wine during the fermentation, the content of ester class in white wine is significantly improved, thus improves the fragrance of white wine.
Carry out total acidity test to the little new distilling liquor up to 216 hours of fermentation 144, result is as following table 2.
Table 2 Determination of Total Acids in Liquor result (g/L)
As can be seen from the table, 36 DEG C ± 1 DEG C bottom fermentation time lengthening total acid content raises always, but fermentation is to the 216 little taste bad of white wine constantly, so in this technique, fermentation time controls at 180 hours best.
Claims (4)
1. add a making method for fresh Flos Rosae Chinensis distilling liquor, it is characterized in that, comprise the following steps:
1) get after rice soaks 2 hours in water, clean, cook, be cooled to 30 DEG C, for subsequent use;
2) in the rice after step 1) process, add fresh Flos Rosae Chinensis, wine brewing is bent, be cooled to the water of 30 DEG C after adding boiling after being mixed, stir 5 minutes, for subsequent use;
3) by step 2) gained mixture proceeds in thermostat container, and in 36 DEG C ± 1 DEG C condition bottom fermentation, within every 12 hours, stir once, ferment 144 ~ 216 hours;
4) fermented product getting step 3) gained filters, and filtrate is distilled, measures the alcohol number of degrees after being mixed by distillate, stops distillation, obtain Flos Rosae Chinensis white wine when being 45 degree to the number of degrees.
2. making method of adding fresh Flos Rosae Chinensis distilling liquor as claimed in claim 1, it is characterized in that: described step 2) in fresh Flos Rosae Chinensis and the bent add-on of wine brewing be respectively: every 1kg rice adds fresh Flos Rosae Chinensis 25 ~ 200g, and every 1kg rice adds the bent 5g of wine brewing.
3. making method of adding fresh Flos Rosae Chinensis distilling liquor as claimed in claim 1, is characterized in that: the fermentation time in described step 3) is 180 hours.
4. making method of adding fresh Flos Rosae Chinensis distilling liquor as claimed in claim 1, is characterized in that: in described step 4), filtrate is carried out single flash, second distillation.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510486520.2A CN105087244A (en) | 2015-08-11 | 2015-08-11 | Method for adding fresh China rose to distillate baijiu |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510486520.2A CN105087244A (en) | 2015-08-11 | 2015-08-11 | Method for adding fresh China rose to distillate baijiu |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN105087244A true CN105087244A (en) | 2015-11-25 |
Family
ID=54568586
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201510486520.2A Pending CN105087244A (en) | 2015-08-11 | 2015-08-11 | Method for adding fresh China rose to distillate baijiu |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN105087244A (en) |
Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPH06181736A (en) * | 1992-12-21 | 1994-07-05 | Godo Shiyusei Kk | Preparation of liquor having fragrance of natural cherry flower |
| CN1410524A (en) * | 2002-11-15 | 2003-04-16 | 葛同勋 | Method for preparing wine by using fresh flowers as main raw materials |
| CN103266045A (en) * | 2013-05-21 | 2013-08-28 | 洛阳理工学院 | Brewage technique capable of enhancing trace ester content in fermented distilled white spirit |
| CN104479963A (en) * | 2015-01-13 | 2015-04-01 | 洪学金 | Brewing method for polygonatum odoratum and Chinese rose health-care yellow rice wine |
-
2015
- 2015-08-11 CN CN201510486520.2A patent/CN105087244A/en active Pending
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPH06181736A (en) * | 1992-12-21 | 1994-07-05 | Godo Shiyusei Kk | Preparation of liquor having fragrance of natural cherry flower |
| CN1410524A (en) * | 2002-11-15 | 2003-04-16 | 葛同勋 | Method for preparing wine by using fresh flowers as main raw materials |
| CN103266045A (en) * | 2013-05-21 | 2013-08-28 | 洛阳理工学院 | Brewage technique capable of enhancing trace ester content in fermented distilled white spirit |
| CN104479963A (en) * | 2015-01-13 | 2015-04-01 | 洪学金 | Brewing method for polygonatum odoratum and Chinese rose health-care yellow rice wine |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN104232390B (en) | Brewing method for grape wine | |
| CN105380227B (en) | A kind of soy sauce brewing wine with dregs technique and soy sauce crude oil brewage process | |
| CN107319485A (en) | A kind of soy sauce brewing method for removing soy sauce production addition preservative from | |
| CN108504480A (en) | A kind of production method and gained beer Spirit of beer Spirit | |
| CN103789140B (en) | A kind of brewing method of red date naked oats composite wine | |
| CN103911259B (en) | A kind of raspberry Liquor and brewing method thereof | |
| CN108713728A (en) | A kind of full fermentation type zero adds healthy cooking wine and preparation method thereof | |
| CN104560516A (en) | Brewing method of millet Chinese wolfberry sweet wine | |
| CN105647763A (en) | Brewing process of red date liqueur | |
| CN105112190B (en) | A kind of beer containing maca and black carrot and preparation method thereof | |
| CN104893946A (en) | Brewing method for sticky rice fragrance type white wine | |
| CN104164355A (en) | Liquid fermentation technique of hawthorn vinegar | |
| CN108048286A (en) | A kind of brewing method of rice-fragrant type wine | |
| CN100489078C (en) | Process for brewing Japanese sake | |
| CN104694367A (en) | Potato spirit and manufacturing technology thereof | |
| CN105505668A (en) | Castanea mollissima fruit wine preparation method | |
| CN102533493A (en) | Manufacturing process of dried orange peel beauty wine | |
| CN102586045A (en) | Process for making bamboo leaf beautifying wine | |
| CN103351980B (en) | Brewing method of red glutinous yellow wine | |
| CN105985877A (en) | Production method of acid flavoring liquor | |
| CN108244301A (en) | A kind of black tea tea vinegar drink and preparation method thereof | |
| CN101649271B (en) | Method for brewing longan Chinese-wolfberry spirit | |
| CN102533494A (en) | Process for producing aloe wine for beautification | |
| CN102613529A (en) | Method for preparing fermented soy sauce with pure flour | |
| CN105087244A (en) | Method for adding fresh China rose to distillate baijiu |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| RJ01 | Rejection of invention patent application after publication | ||
| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20151125 |