CN107034093B - Brewing method of fresh and strong fragrant hovenia dulcis thunb wine - Google Patents
Brewing method of fresh and strong fragrant hovenia dulcis thunb wine Download PDFInfo
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- CN107034093B CN107034093B CN201710489422.3A CN201710489422A CN107034093B CN 107034093 B CN107034093 B CN 107034093B CN 201710489422 A CN201710489422 A CN 201710489422A CN 107034093 B CN107034093 B CN 107034093B
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- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
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Abstract
A brewing method of a fragrant hovenia dulcis wine relates to a brewing method of fruit wine. The method comprises the steps of fermenting the raisin tree by using xiaoqu and distilling to obtain raisin tree base liquor, and preparing the fragrant unstrained spirits of the strong-flavor Daqu liquor by using a bacterial sludge cellar constructed by methane bacteria, caproic acid bacteria and saccharomycetes and steaming to obtain the fresh and strong-flavor raisin tree raw liquor. The invention has the beneficial effects that: compared with fruit fermented distilled liquor (brandy) such as grape fermented distilled liquor and the like, the fruit fermented distilled liquor does not need an oak barrel, does not need 3-6 years of cellaring, has better quality than that of imported wine brandy, is rich in nutrition and good in taste, is easier to accept by consumers, and enables the raisin tree to be greatly and effectively utilized.
Description
The technical field is as follows:
a brewing method of a fragrant hovenia dulcis wine relates to a brewing method of fruit wine.
Background art:
hovenia dulcis belongs to deciduous trees, the number of the Hovenia dulcis is more than 10 meters, the fruit stalks have high nutritional value, the fruit stalks contain a large amount of glucose, and the total sugar content reaches 41 percent, so the Hovenia dulcis is elegant in terms of 'sugar fruit trees' and 'sweet midnight'. In addition, the fruit juice also contains rich inorganic salts such as organic acid, malic acid, potassium and the like, contains multiple vitamins and 18 nutrient trace elements such as amino acid, iron, calcium, zinc and the like which are necessary for human bodies, contains 74 mg of crude fat, 3.07 mg of crude protein and 16.29 mg of vitamin C in each hundred grams of raisin tree pulp stalks, can be used as raw fruits and can also be used as raw materials for brewing wine, and is a wild fruit resource with development value. The Chinese date tree is suitable for growth of the hovenia dulcis, and the sunny hills, valleys, ditch edges and roadside are all grown with the raisin trees in pieces and in forests, and the tree ages of some Chinese date trees can reach more than one hundred years. In recent years, the Wanyuan belongs to a national level restricted development area, the cultivation and returning to forest are carried out, the jujube trees turned by fruit forest are vigorously developed and planted, and according to the preliminary statistics of the Wanyuan market, the annual output of the raisin trees reaches 200 ten thousand kilograms. However, the traditional hovenaia dulcis is not fully utilized, farmers pick part of wild fruits for sale, change the fruits to oil and salt and draw the money, and part of common people use the hovenaia dulcis to use the traditional soaking method to prepare the hovenaia dulcis wine for self-drinking and sending the feelings. In a word, the hovenia dulcis thunb is not fully utilized, the enthusiasm of farmers for planting is also influenced, and the fruit growers are lost.
The invention content is as follows:
the invention aims to solve the problems that the brewing method of the hovenaia dulcis wine with rich nutrition and good taste is provided aiming at the defects, and the hovenaia dulcis wine can be greatly and effectively utilized by the method. The technical scheme is as follows:
a brewing method of a clear and strong fragrant hovenia dulcis wine is characterized by comprising the following steps:
(1) baking the hovenaia dulcis base wine:
1) crushing semen Hoveniae;
2) steaming fresh chaff with strong fire to obtain cooked bran;
3) mixing crushed hovenia dulcis with cooked bran which accounts for 10 percent of the weight of the hovenia dulcis, uniformly stirring, steaming for 50 to 60 minutes, taking out of a steamer, raising the temperature to 30 to 35 ℃, adding glutinous rice starter powder which accounts for 0.2 to 0.3 percent of the weight of the hovenia dulcis, conveying the mixture into a box, preserving the temperature, controlling the temperature of the box to be 28 to 32 ℃ in summer and 31 to 35 ℃ in winter, and saccharifying for 24 to 26 hours to obtain the grain stillage;
4) mixing grains at a ratio of 1:3-3.5, blending the grains, and fermenting in a barrel;
5) sealing the mixed grains for fermentation for 7-8 days to obtain fermented mother grains, boiling to obtain grains, and distilling with medium fire;
6) distilling to remove the first wine, and starting to collect the middle distilled wine, which is the hovenaia dulcis base wine;
(2) skewering steamed strong-fragrance hovenia dulcis wine:
1) raw and auxiliary material treatment
Grinding sorghum and glutinous rice into a fish egg shape respectively;
② crushing malt into fine powder;
thirdly, the rice husks are steamed;
2) open cellar
Taking pit mud: taking down pit skin mud on the pit surface of the fermented grain pit, and taking the pit skin mud into the pit;
taking fermented grains: taking fermentation mother grains, stopping taking grains when half of the fermentation mother grains are taken, beating tightly, and scattering steamed husks;
③ dripping the cellar: after the fermentation mother lees are stopped to be taken, digging a yellow water pit in the center of the cellar or at the edge of the cellar, scooping up the yellow water in the pit, dripping for 4 to 6 hours while scooping, and then continuously taking lees;
3) mixing and stirring materials
The using amount ratio of the sorghum flour to the glutinous rice flour in each steamer is 7: 3, the fermentation yeast grains are 4.5 to 5 times of sorghum flour and glutinous rice flour, the fermentation yeast grains are stirred, and the consumption of the steamed chaffs is 25 to 30 percent of that of the fermentation mother grains;
4) bottom boiler water mixing: adding bottom boiler water in a steamer in advance, adding hovenia dulcis thunb base wine with the same weight as the bottom boiler water, and preparing to steam grains and roast wine;
5) steaming grain and baking wine
Filling into a steamer: filling the fermentation mother grains mixed with sorghum flour and glutinous rice flour into a steamer;
secondly, steaming wine by covering the wine steaming box: removing head wine, picking wine tails when the wine is picked to the alcohol content of a warehouse, controlling the temperature of the wine to be 34-36 ℃, controlling the wine flowing time to be 80-90 minutes, controlling the wine flowing speed to be 3-4 kg/min, wherein the middle distilled wine is the original light and strong fragrant hovenaia dulcis wine, and blending and seasoning to obtain the light and strong fragrant hovenaia dulcis wine.
Compared with the prior art, the invention has the beneficial effects that:
1. according to the method, the raisin tree is fermented by the Xiaoqu and distilled to obtain the raisin tree base wine, and the fermented grain of the strong aromatic Daqu wine is prepared and steamed by the bacterial sludge pit built by methane bacteria, caproic acid bacteria and saccharomycetes to obtain the fresh and strong aromatic raisin tree base wine. The hovenia dulcis is utilized in a large amount and effectively.
2. The hovenia dulcis is brewed into the fresh and strong fragrant wine which is an original product in China, the variety of fruit wine distilled liquor (brandy) is increased, and the market is activated.
3. Wild hovenaia dulcis picked by farmers in mountainous areas is used for brewing wine, the income of the farmers is increased, the wild hovenaia dulcis wine is not only an accurate poverty-relieving project, but also the income of national finance and tax is increased, and employment posts are also increased for common people in mountainous areas.
4. The product of the invention is detected in 2017 and 3 months, and the physicochemical indexes are shown in the following table, which shows that the product of the invention has rich nutrition and good taste.
TABLE 1 physical and chemical indexes
The specific implementation mode is as follows:
the first embodiment is as follows:
the brewing method of the fragrant hovenia dulcis wine is characterized by comprising the following key technology:
(1) baking the hovenaia dulcis base wine:
1) picking and after-ripening ripe fresh semen Hoveniae for 10-15 days, screening, removing fruit branches and impurities, cleaning, draining, and crushing;
2) steaming fresh chaff with strong fire for 60 minutes to obtain cooked chaff;
3) mixing crushed hovenia dulcis with cooked bran which accounts for 10 percent of the weight of the hovenia dulcis, steaming for 50 minutes after uniform mixing, taking out of a steamer, raising the temperature to 35 ℃, adding glutinous rice small yeast powder which accounts for 0.2 percent of the weight of the hovenia dulcis, mixing and uniformly mixing without lumps, conveying into a box, preserving the temperature by using prepared grains (the using amount is 30 percent of the weight of the hovenia dulcis), controlling the box temperature at 32 ℃ in summer and 31 ℃ in winter, and saccharifying for 26 hours to obtain the grain grains;
4) mixing grains with mixed grains at a ratio of 1:3 as upper and lower bottom grains, and fermenting in a barrel;
5) sealing the mixed grains for fermentation for 7 days to obtain fermented mother grains, opening the barrel to obtain grains, and distilling with medium fire;
6) distilling to remove about half jin of first wine, starting to collect middle distilled wine, collecting flos Lupuli, and rinsing with strong fire until no sour taste is obtained, which is semen Hoveniae base wine; the preparation grains are borrowed in other factories during the initial production, and the yeast grains are taken out of a steamer after being brewed with acid by strong fire to be used as the preparation grains of the next grain grains;
(2) preparing the cross-steamed strong-fragrance hovenia dulcis thunb wine and the Daqu wine flavor grains:
1) raw and auxiliary material treatment
Grinding sorghum and glutinous rice into fish egg shapes respectively, wherein the amount of the ground sorghum and glutinous rice passing through a 20-mesh sieve accounts for about 50 percent;
② the wheat koji is crushed into fine powder, preferably as fine as flour;
thirdly, the chaff is a good filling agent and needs to be steamed as before;
2) open cellar
Taking pit mud: taking down pit skin mud on the pit surface of the fermented grain pit by using an iron shovel, taking the pit skin mud into a pit mud pit, and brushing grains adhered to the pit mud mat;
taking fermented grains: taking out the fermented flour covering lees, then taking out the fermentation yeast lees (namely the fragrant fermented grains) and putting the fermentation yeast lees into a cold corner in front of a steamer, stopping taking out the lees when taking a half of the fermented flour, tightly beating the fermented grains, and scattering a little of steamed chaff to prevent and reduce the volatile wine and the fragrance of the fragrant fermented grains;
③ dripping the cellar: after the fermentation mother lees are stopped to be taken, digging a yellow water pit in the center of the cellar or at the edge of the cellar, scooping up the yellow water in the pit, dripping for 4 to 6 hours while scooping, and then continuously taking lees;
3) mixing and stirring materials
The using amount ratio of the sorghum flour to the glutinous rice flour in each steamer is 7: 3, fermenting yeast grains are 4.5 times of sorghum flour and glutinous rice flour, the using amount of steamed chaff is 30 percent of that of fermented mother grains, 40 minutes before grain steaming, a picking comb is used for picking out the fermented mother grains from a stacking grain to be about as large and flat as one steamer, the sorghum flour and the glutinous rice flour are poured into the steamer for mixing once, the chaff is poured into the steamer after mixing, and the stirring is continuously carried out twice, so that the sorghum flour and the glutinous rice flour are required to be mixed and uniformly without lumps and ash bags; during material preparation, except for over-wet fermented mother grains, the husk and sorghum flour cannot be poured into the fermented mother grains at the same time so as to prevent the grain flour from entering the husk, stirring is required to be performed at low stirring speed, the stirring frequency cannot be too high, the time cannot be too long, and the volatilization of alcohol is reduced;
4) bottom boiler water mixing: 300kg of bottom boiler water is doped into the steamer in advance, 300kg of original hovenia dulcis thunb base wine with the weight about 60 degrees which is the same as that of the bottom boiler water is doped, then a steamer body is built, and rice husks are scattered to prepare grain steaming and baking wine;
5) steaming grain, baking wine, and adding water
Filling into a steamer: filling the fermentation mother grains mixed with sorghum flour and glutinous rice flour into a steamer, wherein when filling the steamer, the gas is detected to fill the steamer, the gas is poured and scattered lightly, the steam quantity is controlled, the gas is not pressed, the gas does not leak, the gas is penetrated uniformly, and the time for filling the steamer is 35-45 minutes generally;
secondly, steaming wine by covering the wine steaming box: removing about 0.5 jin of head wine, picking wine tails when picking wine to the alcohol content of a warehouse, leading the fire to be even, firstly reducing the fire, then increasing the fire, controlling the temperature of the wine to be 34 ℃, the wine flowing time to be 90 minutes, the wine flowing speed to be 3 kg/min, returning the head and the tail to a cellar or a retort for redistilling, and using the wine heads as finished blended seasoning wine, wherein the distilled wine in the section is the original wine of the fresh and strong fragrant hovenia dulcis wine, storing the original wine for more than half a year according to the traditional process, and blending and seasoning the original wine by the traditional Chinese spirit blending method according to the standard requirements of enterprises to obtain the fresh and strong fragrant hovenia dulcis;
③ steaming: after the wine is steamed, steaming for 30 minutes, covering the pot and steaming the wine until the steaming period is 120 minutes, and cleaning the bottom pot once after steaming the gelatinized fermented grains, wherein the gelatinized fermented grains have no cores inside and no conglutination outside, are completely cooked and do not form lumps;
measuring water: after the fermented grains are taken out of the steamer, the fermented grains are immediately leveled, water is added at 70 ℃, the water adding amount is 110 percent of the fermented grains (90 percent in winter), the added water is uniformly spread and splashed and cannot be flushed together, when water is splashed to six to seven tenths of the water to be sprayed, the water is splashed again by digging and turning over with a raking comb, and the water is slightly thinned by digging and loosening with the raking comb after the water is completely splashed, so that the water is conveniently lifted;
6) spreading for cooling and making yeast (preparing malt yeast by making medium temperature brick yeast from barley and wheat according to traditional process):
spreading and cooling: placing the fermented grains with excessive water on a grain cooling machine, uniformly spreading, ventilating and cooling by using a blower, and turning for several times until the temperature reaches the bottom-bending temperature;
② the lower bending temperature: the temperature is 17 ℃ in winter, and the temperature is lower than the room temperature by 3 ℃ in summer, and the temperature can be about 3 ℃ higher than that of a retort at the bottom of the cellar;
③ amount of yeast: the using amount of the wheat starter powder is 20 percent of the weight of the grains to obtain fermented grains;
7) fermenting in cellar to prepare fragrant fermented grains
Entering a cellar: the pit entry temperature of the fermented grains is different according to different seasons and air temperatures, and is 18 ℃ in spring and winter, 28 ℃ in summer and autumn, 20 ℃ in summer or slightly lower than 3 ℃ in room temperature;
secondly, the requirement of entering the cellar is as follows: after the fermented grains are placed in a cellar, the fermented grains are properly treaded and scraped, when the fermented grains are treaded along the cellar, thin bamboo strips or rice husks are used for separating bottoms and covering the fermented grains, the height of the fermented grains can exceed the surface of the cellar by about 0.8-1 meter, the fermented grains are paved out of the cellar and are not more than 5cm, and the temperature of the fermented grains is 2-3 ℃ higher than that of the fermented grains;
③ quality requirements of fermented grains in and out of the cellar, as shown in Table 2
TABLE 2 fermented grains in-cellar and out-cellar conditions Table
Fourthly, sealing the cellar: after the fermented grains are well filled, covering a slight mat, coating pit mud with the thickness of about 2-3 inches, covering a plastic cloth on the upper part, and coating pit mud on the periphery to keep the pit mud moist without cracking;
fermenting to obtain Daqu fragrant fermented grains for brewing fragrant Hovenia dulcis wine in different fermentation periods of 50, 60 and 90 days depending on cellar and technological requirement.
Example two:
the brewing method of the fragrant hovenia dulcis wine is characterized by comprising the following key technology:
(1) baking the hovenaia dulcis base wine:
1) picking and after-ripening ripe fresh semen Hoveniae for 10-15 days, screening, removing fruit branches and impurities, cleaning, draining, and crushing;
2) steaming fresh chaff with strong fire for 60 minutes to obtain cooked chaff;
3) mixing crushed hovenia dulcis with cooked bran which accounts for 10 percent of the weight of the hovenia dulcis, steaming for 60 minutes after uniform mixing, taking out of a steamer, raising the temperature to 30 ℃, adding glutinous rice small yeast powder which accounts for 0.3 percent of the weight of the hovenia dulcis, mixing and uniformly mixing without lumps, conveying into a box, preserving the temperature by using prepared grains (the using amount is 30 percent of the weight of the hovenia dulcis), controlling the box temperature at 28 ℃ in summer and 35 ℃ in winter, and saccharifying for 24 hours to obtain the grain grains;
4) mixing grains with mixed grains at a ratio of 1:3.5 as upper and lower bottom grains, and fermenting in barrel;
5) sealing the mixed grains for fermenting for 8 days to obtain fermented mother grains, opening the barrel to obtain grains, and distilling with medium fire;
6) distilling to remove about half jin of first wine, starting to collect middle distilled wine, collecting flos Lupuli, and rinsing with strong fire until no sour taste is obtained, which is semen Hoveniae base wine;
(2) preparing the cross-steamed strong-fragrance hovenia dulcis thunb wine and the Daqu wine flavor grains:
1) raw and auxiliary material treatment
Grinding sorghum and glutinous rice into fish egg shapes respectively, wherein the amount of the ground sorghum and glutinous rice passing through a 20-mesh sieve accounts for about 50 percent;
② the wheat koji is crushed into fine powder, preferably as fine as flour;
thirdly, the chaff is a good filling agent and needs to be steamed as before;
2) open cellar
Taking pit mud: taking down pit skin mud on the pit surface of the fermented grain pit by using an iron shovel, taking the pit skin mud into a pit mud pit, and brushing grains adhered to the pit mud mat;
taking fermented grains: taking out the fermented flour covering lees, then taking out the fermentation yeast lees (namely the fragrant fermented grains) and putting the fermentation yeast lees into a cold corner in front of a steamer, stopping taking out the lees when taking a half of the fermented flour, tightly beating the fermented grains, and scattering a little of steamed chaff to prevent and reduce the volatile wine and the fragrance of the fragrant fermented grains;
③ dripping the cellar: after the fermentation mother lees are stopped to be taken, digging a yellow water pit in the center of the cellar or at the edge of the cellar, scooping up the yellow water in the pit, dripping for 4 to 6 hours while scooping, and then continuously taking lees;
3) mixing and stirring materials
The using amount ratio of the sorghum flour to the glutinous rice flour in each steamer is 7: 3, fermenting yeast grains are 5 times of sorghum flour and glutinous rice flour, the using amount of the steamed chaffs is 25 percent of that of the fermentation mother grains, the fermented mother grains are pulled out by a pulling comb to be about as wide and flat as one steamer of the fermentation mother grains 45 minutes before the grains are steamed, the sorghum flour and the glutinous rice flour are poured into the fermentation mother grains for mixing once, and the chaffs are poured into the fermentation mother grains after the mixing;
4) bottom boiler water mixing: 300kg of bottom boiler water is doped into the steamer in advance, 300kg of original hovenia dulcis thunb base wine with the weight about 60 degrees which is the same as that of the bottom boiler water is doped, then a steamer body is built, and rice husks are scattered to prepare grain steaming and baking wine;
5) steaming grain, baking wine, and adding water
Filling into a steamer: filling the fermentation mother grains mixed with the sorghum flour and the glutinous rice flour into a steamer for 45 minutes generally;
secondly, steaming wine by covering the wine steaming box: removing head wine about 0.5 jin, picking wine tails when the wine is delivered to a warehouse, controlling the wine temperature at 36 ℃, the wine flowing time at 80 minutes and the wine flowing speed at 4 kg/min, wherein the middle distilled wine is the original wine of the fresh and strong fragrant hovenia dulcis thunb wine, and blending and seasoning to obtain the fresh and strong fragrant hovenia dulcis thunb wine;
③ steaming: after the wine is steamed, steaming is continued for 35 minutes, and the wine is steamed by covering the steaming box until the whole steaming period reaches 110 minutes;
measuring water: after the fermented grains are taken out of the steamer, the fermented grains are immediately leveled, and water with the temperature of 85 ℃ is added, wherein the using amount of the water is 90 percent of that of the fermented grains;
6) spreading for cooling and leavening:
spreading and cooling: placing the fermented grains added with excessive water on a grain cooling machine, uniformly spreading, and cooling until the temperature reaches the starter propagation temperature;
② the lower bending temperature: the temperature of 20 ℃ in winter and 2 ℃ below room temperature in summer, and the temperature of one steamer at the bottom of the cellar can be about 5 ℃ higher;
③ amount of yeast: the using amount of the wheat starter powder is 20 percent of the weight of the grains to obtain fermented grains;
7) fermenting in cellar to prepare fragrant fermented grains
Entering a cellar: the fermented grains are placed in a cellar, the cellar temperature is 20 ℃ in spring and winter, the room temperature is 20 ℃ in summer and autumn, and the cellar temperature is 27 ℃ or slightly lower than the room temperature by 2 ℃;
secondly, the requirement of entering the cellar is as follows: after the fermented grains are placed in a cellar, the fermented grains are properly treaded and scraped, when the fermented grains are treaded along the cellar, thin bamboo strips or rice husks are used for separating bottoms and covering the fermented grains, the height of the fermented grains can exceed the surface of the cellar by about 0.8-1 meter, the fermented grains are paved out of the cellar and are not more than 5cm, and the temperature of the fermented grains is 2-3 ℃ higher than that of the fermented grains;
the quality requirements of fermented grains in and out of the pit are as in the first embodiment;
fourthly, sealing the cellar: after the fermented grains are well filled, covering a slight mat, coating pit mud with the thickness of about 2-3 inches, covering a plastic cloth on the upper part, and coating pit mud on the periphery to keep the pit mud moist without cracking;
fermenting to obtain Daqu fragrant fermented grains for brewing fragrant Hovenia dulcis wine in the next batch.
Example three:
the brewing method of the fragrant hovenia dulcis wine is characterized by comprising the following key technology:
(1) baking the hovenaia dulcis base wine:
1) picking and after-ripening ripe fresh semen Hoveniae for 10-15 days, screening, removing fruit branches and impurities, cleaning, draining, and crushing;
2) steaming fresh chaff with strong fire for 60 minutes to obtain cooked chaff;
3) mixing crushed hovenia dulcis with cooked bran which accounts for 10 percent of the weight of the hovenia dulcis, steaming for 50 to 60 minutes after uniformly stirring, taking out of a steamer, raising the temperature to 32 ℃, adding glutinous rice starter powder which accounts for 0.25 percent of the weight of the hovenia dulcis, stirring, uniformly mixing and conveying the materials into a box, preserving the heat by using prepared grains (the using amount is 30 percent of the weight of the hovenia dulcis), controlling the box temperature at 30 ℃ in summer and 33 ℃ in winter, and saccharifying for 25 hours to obtain the grain grains;
4) mixing grains with mixed grains at a ratio of 1:3 as upper and lower bottom grains, and fermenting in a barrel;
5) sealing the mixed grains for fermentation for 7-8 days to obtain fermented mother grains, boiling to obtain grains, and distilling with medium fire;
6) distilling to remove about half jin of first wine, starting to collect middle distilled wine, collecting flos Lupuli, and rinsing with strong fire until no sour taste is obtained, which is semen Hoveniae base wine;
(2) preparing the cross-steamed strong-fragrance hovenia dulcis thunb wine and the Daqu wine flavor grains:
1) raw and auxiliary material treatment
Grinding sorghum and glutinous rice into fish egg shapes respectively, wherein the amount of the ground sorghum and glutinous rice passing through a 20-mesh sieve accounts for about 50 percent;
② the wheat koji is crushed into fine powder, preferably as fine as flour;
thirdly, the chaff is a good filling agent and needs to be steamed as before;
2) open cellar
Taking pit mud: taking down pit skin mud on the pit surface of the fermented grain pit by using an iron shovel, taking the pit skin mud into a pit mud pit, and brushing grains adhered to the pit mud mat;
taking fermented grains: taking out the fermented flour covering lees, then taking out the fermentation yeast lees (namely the fragrant fermented grains) and putting the fermentation yeast lees into a cold corner in front of a steamer, stopping taking out the lees when taking a half of the fermented flour, tightly beating the fermented grains, and scattering a little of steamed chaff to prevent and reduce the volatile wine and the fragrance of the fragrant fermented grains;
③ dripping the cellar: after the fermentation mother lees are stopped to be taken, digging a yellow water pit in the center of the cellar or at the edge of the cellar, scooping up the yellow water in the pit, dripping for 4 to 6 hours while scooping, and then continuously taking lees;
3) mixing and stirring materials
The using amount ratio of the sorghum flour to the glutinous rice flour in each steamer is 7: 3, the yeast fermentation grains are 5 times of sorghum flour and glutinous rice flour, and the consumption of the steamed chaffs is 30 percent of that of the fermentation mother grains;
4) bottom boiler water mixing: 300kg of bottom boiler water is doped into the steamer in advance, 300kg of original hovenia dulcis thunb base wine with the weight about 60 degrees which is the same as that of the bottom boiler water is doped, then a steamer body is built, and rice husks are scattered to prepare grain steaming and baking wine;
5) steaming grain, baking wine, and adding water
Filling into a steamer: filling the fermentation mother lees mixed with the sorghum flour and the glutinous rice flour into a steamer;
secondly, steaming wine by covering the wine steaming box: removing about 0.5 jin of head wine, picking feints when picking the wine to be put in storage, controlling the temperature of the wine to be 34-36 ℃, the wine flowing time to be 80-90 minutes and the wine flowing speed to be 3-4 kg/min, wherein the fire gas is uniform, the fire gas is small firstly and then big, the distilled wine in the section is the original wine of the fresh and strong fragrant hovenaia dulcis wine, and the fresh and strong fragrant hovenaia dulcis wine is obtained after blending and seasoning;
③ steaming: after the wine is steamed, steaming is continued for 32 minutes, and the wine is steamed by covering the steaming tray until the whole steaming period is 110 minutes;
measuring water: after the fermented grains are taken out of the steamer, the fermented grains are immediately leveled, and water with the temperature of 70-85 ℃ is added, wherein the using amount of the water is 100 percent of the fermented grains (90-95 percent in winter);
6) spread for cooling and making yeast
Spreading and cooling: placing the fermented grains added with excessive water on a grain cooling machine, uniformly spreading, and cooling until the temperature reaches the starter propagation temperature;
② the lower bending temperature: the temperature in winter is 18 ℃, the temperature in summer is 2-3 ℃ lower than the room temperature, and the height of one steamer contacting the bottom of the cellar can be about 3-5 ℃;
③ amount of yeast: the amount of the wheat starter powder is 19-20% of the weight of the grains to obtain fermented grains;
7) fermenting in cellar to prepare fragrant fermented grains
Entering a cellar: the fermented grains are placed in a cellar, the cellar temperature is 19 ℃ in spring and winter, the room temperature is 25 ℃ in summer and autumn, and the cellar temperature is 23 ℃ or slightly lower than the room temperature by 2-3 ℃;
secondly, the requirement of entering the cellar is as follows: after the fermented grains are placed in a cellar, the fermented grains are properly treaded and scraped, when the fermented grains are treaded along the cellar, thin bamboo strips or rice husks are used for separating bottoms and covering the fermented grains, the height of the fermented grains can exceed the surface of the cellar by about 0.8-1 meter, the fermented grains are paved out of the cellar and are not more than 5cm, and the temperature of the fermented grains is 2-3 ℃ higher than that of the fermented grains;
the quality requirements of fermented grains in and out of the pit are as in the first embodiment;
fourthly, sealing the cellar: after the fermented grains are well filled, covering a slight mat, coating pit mud with the thickness of about 2-3 inches, covering a plastic cloth on the upper part, and coating pit mud on the periphery to keep the pit mud moist without cracking;
fermenting to obtain Daqu fragrant fermented grains for brewing fragrant Hovenia dulcis wine in 50, 60 and 90 days.
The construction method of the fermented grain pit comprises the following steps:
(1) pretreatment of materials
Preparing yeast paste: adding alcohol dry yeast powder into 10 times of 8% sucrose water, stirring, and activating at 37 deg.C for 20 min to obtain yeast paste;
fermenting pig blood, bean cake powder or silkworm chrysalis powder: adding yeast paste into pig blood directly, soaking bean cake powder or silkworm pupa powder in 5 times of water for 1 day, adding the yeast paste, wherein the amount of the yeast paste is 1% of the weight of the pig blood, bean cake powder soaked matter or silkworm pupa powder soaked matter, fermenting at normal temperature for more than 30 days, and the yeast content is more than 0.2 hundred million/ml;
(2) culturing methane bacterial liquid:
the leftover of the methane tank is used as a methane strain, and the formula of the culture medium comprises the following components in parts by weight: 0.8 part of ammonium phosphate, 0.05 part of ammonium bicarbonate, 3 parts of silkworm chrysalis meal, 3 parts of bean cake meal, 1 part of peptone, 3 parts of wheat meal, 1 part of sorghum flour, 1 part of rice flour and 8 parts of soil fine powder;
mixing 70 parts of 30% distiller's yeast extract at 85 deg.C with each component of culture medium, cooling to 40 deg.C, adjusting pH to 6.8-7.0 with calcium carbonate water solution, adding distiller's yeast head and distiller's tail to make the alcohol content of the mixture 2%, and adding vitamin B12The solution (concentration 25mg/ml) is added with 1ml vitamin B per 50Kg of mixture120.1 part of yeast extract, and 100 parts of caproic acid bacterial liquid, wherein each milliliter of caproic acid bacterial liquid contains 4 hundred million bacteria;
sealing with gauze and kraft paper after the jar is full, increasing the consumption of caproic acid bacteria liquid if the jar is not full, carrying out heat preservation and static culture at 33 +/-2 ℃ for 7 days based on the full jar, taking out 20-25 parts of supernatant, rapidly adding 15-20 parts of methane strain and 5 parts of soil fine powder, increasing the consumption of methane strain if the jar is not full, sealing with plastic cloth based on the full jar, and carrying out static culture at 33 +/-2 ℃ for more than two months to obtain methane bacteria liquid, wherein each milliliter of the bacteria liquid contains more than 0.4 hundred million bacteria;
(3) fermenting and culturing bacterial sludge:
the raw materials comprise: 7000 parts of lotus root field mud, fishpond mud or pure clay, 3000 parts of pit skin mud, 50 parts of barley, 20 parts of wheat, 50 parts of sticky rice, 20 parts of pea, 20 parts of lima bean, 120 parts of Daqu powder, 200 parts of Daqu wine flavor grains, 2000 parts of the pretreated pig blood or 200 parts of pretreated bean cake powder leavening or 200 parts of silkworm chrysalis powder leavening, 25 parts of ammonium bicarbonate, 200 parts of liquid phosphorus ammonia with the concentration of 5% by weight, 150 parts of 60-degree Qu wine and 150 parts of yellow water;
the materials are stirred evenly and 100 parts of the prepared methane bacterium liquid is added, the mixture is filled into a pit and is sealed by plastic cloth, the mixture is fermented for more than 2 months at the temperature of 33 +/-2 ℃ to obtain bacterium mud, and the natural warm fermentation must be carried out in summer. The methane bacteria liquid quantity is used for adjusting the dryness and the wetness of soil, and the dryness and the wetness are as the same as those of brick and tile mud;
(4) building a fermented grain cellar:
bamboo nails are driven into the wall of the pit with the depth of 2m, the width of 2m and the length of 3m, hemp threads are hung, fermentation bacterial sludge is put on the pit, the wall thickness of the bacterial sludge is 15cm, the bottom thickness is 20cm, the wall corner is 18cm, the bacterial sludge thickness at the upper pit opening is not less than 10cm, the surface is smeared with light and sprayed with Daqu powder, and after the pit is built, fermented grains are immediately filled into the pit for fermentation.
The fermented grains of Daqu are prepared by the fermented grain mud cellar.
Claims (1)
1. A brewing method of a clear and strong fragrant hovenia dulcis wine is characterized by comprising the following steps:
(1) baking the hovenaia dulcis base wine:
1) crushing semen Hoveniae;
2) steaming fresh chaff with strong fire to obtain cooked bran;
3) mixing crushed hovenia dulcis with cooked bran which accounts for 10 percent of the weight of the hovenia dulcis, uniformly stirring, steaming for 50 to 60 minutes, taking out of a steamer, raising the temperature to 30 to 35 ℃, adding glutinous rice starter powder which accounts for 0.2 to 0.3 percent of the weight of the hovenia dulcis, conveying the mixture into a box, preserving the temperature, controlling the temperature of the box to be 28 to 32 ℃ in summer and 31 to 35 ℃ in winter, and saccharifying for 24 to 26 hours to obtain the grain stillage;
4) mixing grains at a ratio of 1:3-3.5, blending the grains, and fermenting in a barrel;
5) sealing the mixed grains for fermentation for 7-8 days to obtain fermented mother grains, boiling to obtain grains, and distilling with medium fire;
6) distilling to remove the first wine, and starting to collect the middle distilled wine, which is the hovenaia dulcis base wine;
(2) preparing the cross-steamed strong-fragrance hovenia dulcis thunb wine and the Daqu wine flavor grains:
1) raw and auxiliary material treatment
Grinding sorghum and glutinous rice into a fish egg shape respectively;
② crushing malt into fine powder;
thirdly, the rice husks are steamed;
2) open cellar
Taking pit mud: taking down pit skin mud on the pit surface of the fermented grain pit, and taking the pit skin mud into the pit;
taking fermented grains: taking fermentation mother grains, stopping taking grains when half of the fermentation mother grains are taken, beating tightly, and scattering steamed husks;
③ dripping the cellar: after the fermentation mother lees are stopped to be taken, digging a yellow water pit in the center of the cellar or at the edge of the cellar, scooping up the yellow water in the pit, dripping for 4 to 6 hours while scooping, and then continuously taking lees;
3) mixing and stirring materials
The using amount ratio of the sorghum flour to the glutinous rice flour in each steamer is 7: 3, the fermentation yeast grains are 4.5 to 5 times of sorghum flour and glutinous rice flour, the fermentation yeast grains are stirred, and the consumption of the steamed chaffs is 25 to 30 percent of that of the fermentation mother grains;
4) bottom boiler water mixing: adding bottom boiler water in a steamer in advance, adding hovenia dulcis thunb base wine with the same weight as the bottom boiler water, and preparing to steam grains and roast wine;
5) steaming grain and baking wine
Filling into a steamer: filling the fermentation mother grains mixed with sorghum flour and glutinous rice flour into a steamer;
secondly, steaming wine by covering the wine steaming box: removing head wine, picking wine tails when the wine is picked to the alcohol content of a warehouse, controlling the temperature of the wine to be 34-36 ℃, controlling the wine flowing time to be 80-90 minutes, and controlling the wine flowing speed to be 3-4 kg/min, wherein the middle distilled wine is the original light and strong fragrant hovenaia dulcis wine, and the original light and strong fragrant hovenaia dulcis wine is obtained after blending and seasoning;
the preparation method of the Daqu liquor flavor culture comprises the following steps:
1) steaming: after the original wine of the hovenaia dulcis wine is steamed, steaming is continued for 30-35 minutes, and the wine is steamed by covering until the material steaming period is 110 times for 120 minutes;
2) weighing water: after the fermented grains are taken out of the steamer, the fermented grains are immediately leveled, and water with the temperature of 70-85 ℃ is added, wherein the using amount of the water is 90-110% of that of the fermented grains;
3) spreading for cooling and leavening:
spreading and cooling: placing the fermented grains added with excessive water on a grain cooling machine, uniformly spreading and cooling until the fermented grains reach the starter-making temperature;
② the lower bending temperature: the temperature in winter is 17-20 ℃, and the temperature in summer is 2-3 ℃ lower than the room temperature;
③ amount of yeast: the amount of the wheat starter powder is 19-20% of the weight of the grains to obtain fermented grains;
4) fermenting in a cellar to prepare the fragrant fermented grains:
entering a cellar: the fermented grains are placed in a cellar for two seasons of spring and winter, the cellar temperature is 18-20 ℃, and the cellar temperature is 20-27 ℃ in summer and autumn;
sealing the cellar: after the fermented grains are well packed, covering a slight mat and coating pit mud;
③ fermentation: the aromatic fermentation grains of the Daqu liquor are prepared for brewing the fresh and strong aromatic hovenia dulcis wine in the next batch;
the construction method of the fermented grain pit comprises the following steps:
(1) pretreatment of materials
Preparing yeast paste: the alcohol dried yeast powder is activated into yeast paste;
fermenting pig blood, bean cake powder or silkworm chrysalis powder: adding yeast paste, fermenting at room temperature for more than 30 days, wherein the yeast content is more than 0.2 hundred million/ml;
(2) culturing methane bacterial liquid:
using the leftovers of the methane tank as methane strains, and statically culturing at the temperature of 33 +/-2 ℃ for more than two months to obtain methane bacteria liquid, wherein each milliliter of the methane bacteria liquid contains more than 0.4 hundred million bacteria;
(3) fermenting and culturing bacterial sludge:
the raw materials comprise: lotus root field mud, fishpond mud or pure clay, pit skin mud, Daqu powder, Daqu liquor flavor grains, pre-treated pig blood or pre-treated bean cake powder leavening or silkworm chrysalis powder leavening and yellow water;
mixing the above materials, adding methane bacteria solution, placing into a cellar, and fermenting at 33 + -2 deg.C for more than 2 months to obtain bacteria mud;
(4) building a fermented grain cellar: and (4) punching bamboo nails on the wall of the pit, hanging hemp threads, and putting fermented bacterial sludge.
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| CN110004004A (en) * | 2019-03-13 | 2019-07-12 | 旬阳县金茂生态农业有限公司 | A kind of fermented soy method of dulcis wine |
| CN111635841A (en) * | 2020-06-08 | 2020-09-08 | 陈辉 | Solid-state radix angelicae dahuricae wine and production method thereof |
| CN111925897A (en) * | 2020-09-25 | 2020-11-13 | 陈新乐 | Method for brewing jujube-flavored dipping winter jujube wine |
| CN115595224A (en) * | 2022-10-11 | 2023-01-13 | 新疆不忘初心果业有限公司（Cn） | Strong-flavor red date wine and low-carbon solid fermentation production method thereof |
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