CN107312668B - Preparation method of sweet osmanthus fermented glutinous rice - Google Patents
Preparation method of sweet osmanthus fermented glutinous rice Download PDFInfo
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Abstract
The invention discloses a preparation method of sweet osmanthus, which comprises the steps of firstly preparing 38-42 degrees of osmanthus wine, 10-14 degrees of kiwi fruit osmanthus wine and osmanthus cell sap, and mixing the following raw materials: the kiwi fruit-osmanthus wine is 1: blending the mixture according to a volume ratio of 13-1: 3 to obtain the golden osmanthus kiwi fruit wine with the alcohol degree of 16-18 degrees, and adding the golden osmanthus kiwi fruit wine into the golden osmanthus kiwi fruit wine according to the ratio of golden osmanthus flower cell sap: the golden osmanthus and kiwi fruit wine is 1: 250-1: adding the osmanthus fragrans cell sap into the osmanthus fragrans cell sap in a volume ratio of 200, uniformly mixing, filling into a wine bottle, and sterilizing to obtain the osmanthus fragrans vintage; the sweet osmanthus brewed produced by the method has golden color and luster, strong smell, obvious sweet osmanthus faint scent, elegant kiwi fruit fragrance, clear and transparent wine, elegant and fresh fragrance, and is capable of strengthening the spleen and stomach, promoting digestion, activating blood and tonifying qi.
Description
Technical Field
The invention relates to the field of wine brewing processes, in particular to a preparation method of sweet osmanthus.
Background
The sweet osmanthus component contains volatile oil which contains various kinds of floritol and acidic components, is warm in nature, pungent in taste, has the functions of invigorating stomach, reducing phlegm, promoting the production of body fluid, dissipating phlegm and calming liver, has rich nutritional value, contains 22 kinds of amino acids, 15 kinds of vitamins such as AB group, C, D, E and the like, contains more than 10 kinds of trace elements necessary for a human body and a large amount of hormones, enzymes, auxin and the like, and has the effects of strengthening the spleen and stomach, helping digestion, promoting blood circulation and tonifying qi. The kiwi fruit is the king of fruits, contains organic matters such as actinidine, proteolytic enzyme, tannin pectin, saccharides and the like, trace elements such as calcium, potassium, selenium, zinc, germanium and the like, 17 amino acids required by a human body, abundant vitamin C, gluconic acid, fructose and the like, has abundant medical efficacy and nutritional value, generates various antioxidants in the fermentation process of the kiwi fruit, and has the efficacies of clearing intestines and stomach, resisting aging and the like.
However, most of the sweet osmanthus brewed in the market at present are directly added with sweet osmanthus in a fermented wine tank without fermentation, so that the aroma of the brewed sweet osmanthus brewed cannot be completely released, and the sweet osmanthus does not have the golden yellow color; and the King kiwi fruit fermented wine added with fruits is less, and the sweet osmanthus fermented wine and the kiwi fruit fermented wine are not blended together, so that with the diversification of the market and the higher pursuit of people on the taste, the sweet osmanthus wine which has the health-care effect and the fragrant taste must be researched.
Object of the Invention
The invention aims to provide a preparation method of sweet osmanthus brewed, the sweet osmanthus brewed produced by the method is golden in color and luster, strong in smell, clear and transparent in wine, elegant and fresh in fragrance, has obvious sweet osmanthus faint scent and kiwi fruit fragrance, and is capable of strengthening spleen and stomach, promoting digestion, activating blood circulation and tonifying qi.
The technical scheme adopted by the invention for realizing the purpose is as follows: a preparation method of sweet osmanthus brewing comprises the steps of firstly preparing 38-42-degree osmanthus flower wine, 10-14-degree kiwi fruit osmanthus flower wine and osmanthus flower cell sap, and mixing the following raw materials: the kiwi fruit-osmanthus wine is 1: blending the mixture according to a volume ratio of 13-1: 3 to obtain the golden osmanthus kiwi fruit wine with the alcohol degree of 16-18 degrees, and adding the golden osmanthus kiwi fruit wine into the golden osmanthus kiwi fruit wine according to the ratio of golden osmanthus flower cell sap: the golden osmanthus and kiwi fruit wine is 1: 250-1: adding the osmanthus fragrans cell sap into the osmanthus fragrans cell sap in a volume ratio of 200, uniformly mixing, filling into a wine bottle, and sterilizing to obtain the osmanthus fragrans vintage;
the preparation method of the kiwi fruit-osmanthus wine comprises the following steps:
(1) selecting naturally-opened fresh osmanthus fragrans, removing surface dust and impurities, feeding the osmanthus fragrans into microwave equipment, deactivating enzyme at 70-90 ℃, removing astringent taste and retaining fragrance, and keeping primary color for later use; crushing the rock candy to 55-65 meshes for later use by using a crusher; selecting natural mature kiwi fruits, washing with saline water to remove outer fluff and dust, air drying, removing two ends of fruit pedicles, cutting into blocks, crushing in a crusher, filtering, and separating fruit residues to obtain fruit juice;
(2) putting the fruit juice into a centrifugal machine to remove fruit juice suspension pulp residues to obtain kiwi fruit pulp, and mixing the kiwi fruit pulp with pectinase: adding pectinase into the kiwi fruit pulp in a mass ratio of 1: 25000-1: 33000, uniformly stirring, standing for 1-2 h, and filtering to obtain kiwi fruit juice;
(3) in the kiwi fruit juice, the weight ratio of osmanthus fragrans is as follows: the mass ratio of the kiwi fruit juice to the golden osmanthus is 1.5: 1-2.5: 1, and the golden osmanthus is added and uniformly stirred to obtain a fruit juice mixture I;
(4) in the fruit juice mixture I, adding the following components in percentage by weight: adding crystal sugar powder into the fruit juice mixture I in a mass ratio of 1: 5-1: 3, and uniformly stirring to obtain a fruit juice mixture II;
(5) in juice mixture ii, according to aroma-producing yeast: adding aroma-producing yeast into the fruit juice mixture II in a mass ratio of 1: 300-1: 250, uniformly stirring, pouring into a fermentation tank with a one-way valve, and fermenting at 20-25 ℃ for 2-3 days to obtain a fermentation mixture I;
(6) in fermentation mixture i, according to the ratio of fruit wine yeast: the fermentation mixture I is in a mass ratio of 1: 5000-1: 4000, fruit wine yeast is added, the mixture is uniformly stirred, and then the mixture is subjected to sulfur tablet adjustment: weighing sulfur adjusting tablets in a mass ratio of 1: 11000-1: 10000 of the fermentation mixture I, pressing the sulfur adjusting tablets into powder, adding the powder into the fermentation mixture I, and uniformly stirring the mixture for later use;
(7) uniformly stirring the fermentation mixture I, the fruit wine yeast and the sulfur-regulating tablets in a fermentation tank, and then sealing and fermenting in a dark place at 15-21 ℃ for 15-20 days to obtain primary kiwi fruit-osmanthus wine;
(8) centrifuging the primary kiwi fruit osmanthus wine in a centrifuge with the rotating speed of 6000-8000 rpm for 10-15 min, and filtering to obtain a supernatant I; according to the proportion of potassium bicarbonate: weighing potassium bicarbonate in the supernatant I in a mass ratio of 1: 1000-1: 800, and adding the potassium bicarbonate into the supernatant I to be uniformly stirred; standing for 2-3 days at-5 to-3 ℃ for deacidification, pouring into a centrifuge with the rotating speed of 6000-8000 rpm, centrifuging for 10-15 minutes, taking a supernatant II, transferring into a re-sterilized and dried fermentation tank, sealing and ageing for 12-15 months, and thus obtaining the kiwi fruit osmanthus wine with the alcohol content of 10-14 degrees.
Preferably, the preparation method of the osmanthus flower wine comprises the following steps: sweet osmanthus according to gold: weighing crystal sugar powder in a mass ratio of 2: 1-2.5: 1, putting the mixture into a mixer, mixing the mixture uniformly, adding fen-flavor liquor with the alcohol content of more than or equal to 38 degrees, the liquor being 3-4 times of the total weight of the Jingui flower and the crystal sugar powder, mixing the mixture uniformly, sealing and storing in a cellar for 12-15 months, and obtaining the Jingui flower liquor with the alcohol content of 38-42 degrees.
Preferably, the preparation method of the Osmanthus fragrans cell sap comprises the following steps: and (3) extracting the de-enzymed Osmanthus fragrans Houtt by a concentrator under the conditions that the temperature is 75-85 ℃ and the vacuum degree is-0.05-0.08 MPa to obtain the Osmanthus fragrans Houtt cell sap.
Preferably, the aroma-producing yeast is activated in sugar water for 40-60 min and then added into the fruit juice mixture II for mixing, wherein the mass of the sugar water is 10-15 times that of the aroma-producing yeast, the temperature is 40-50 ℃, and the mass concentration is 2-2.5%.
Preferably, the fruit wine yeast is activated in sugar water for 15-30 min and then added into the fermentation mixture I for mixing, wherein the mass of the sugar water is 10-15 times that of aroma-producing yeast, the temperature is 40-50 ℃, and the mass concentration is 1-1.5%.
Preferably, the sterilization temperature is 80-90 ℃ and the sterilization time is 25-30 s when the beverage is sterilized after being filled into a wine bottle.
Has the advantages that: compared with the existing sweet osmanthus brewing, the sweet osmanthus brewing method has the following advantages:
(1) the sweet osmanthus brewed by the invention has rich sweet osmanthus fragrance, and firstly, the sweet osmanthus brewed by the sweet osmanthus wine is from fresh sweet osmanthus and then brewed by adding fen-flavor liquor; secondly, cell sap is obtained from the osmanthus fragrans cell sap, and the cell sap extracted at low temperature in vacuum is added, so that the osmanthus fragrans vintage is better, full and mellow in taste;
(2) according to the sweet osmanthus brewing method, in the brewing process of the kiwi fruit and sweet osmanthus wine, aroma-producing yeast and fruit wine yeast are respectively used for carrying out fermentation twice, and potassium bicarbonate is added for reducing acidity, so that the kiwi fruit and sweet osmanthus wine achieves the best taste and flavor; in addition, by blending the proportion of the osmanthus fragrans wine and the kiwi fruit osmanthus fragrans wine, the osmanthus fragrans wine not only has the aroma of osmanthus fragrans, but also has the faint scent of kiwi fruit, maintains the vitamins, trace elements and other beneficial components of kiwi fruit, and obtains the osmanthus fragrans wine with optimal taste and alcohol content;
(3) according to the sweet osmanthus brewing disclosed by the invention, strict sterilization treatment is carried out before and after production, on one hand, for the selected fresh golden sweet osmanthus, microwave enzyme deactivation and fixation are carried out at 70-90 ℃, under the condition that the color of the golden sweet osmanthus is not damaged, the green and astringent feeling is removed, the fragrance of the golden sweet osmanthus is stimulated to the maximum extent, meanwhile, the purpose of microwave sterilization is also achieved, and the adhesive force of bacteria is reduced to the maximum extent; on the other hand, the filled sweet osmanthus fermented glutinous rice is also sterilized, so that the sterility and the health of the sweet osmanthus fermented glutinous rice are ensured.
Detailed Description
The invention is further illustrated with reference to specific examples.
Example 1
A preparation method of sweet osmanthus brewing comprises the following steps:
(1) selecting natural and open fresh osmanthus fragrans, removing surface dust and impurities, feeding the osmanthus fragrans into microwave equipment, deactivating enzyme at 70 ℃, removing astringent taste and retaining fragrance, and keeping primary color for later use; crushing the rock candy to 55 meshes by a crusher for later use;
(2) sweet osmanthus according to gold: weighing crystal sugar powder at a mass ratio of 2:1, mixing in a mixer, adding fen-flavor Chinese liquor with a alcoholicity of 38 degrees and a weight amount of 3 times of the total weight of the golden osmanthus flower and the crystal sugar powder, mixing uniformly, sealing and storing for 12 months to obtain the golden osmanthus flower wine with an alcoholicity of 38 degrees;
(3) selecting natural mature kiwi fruits, washing with saline water to remove outer fluff and dust, air drying, removing two ends of fruit pedicles, cutting into blocks, crushing in a crusher, filtering, and separating fruit residues to obtain fruit juice; putting the fruit juice into a centrifugal machine to remove fruit juice suspension pulp residues to obtain kiwi fruit pulp, and mixing the kiwi fruit pulp with pectinase: adding pectinase into the kiwi fruit pulp in a mass ratio of 1:25000, uniformly stirring, standing for 1h, and filtering to obtain kiwi fruit juice;
(4) in the kiwi fruit juice, the weight ratio of osmanthus fragrans is as follows: adding the golden osmanthus flower into the kiwi fruit juice in a mass ratio of 1.5:1, and uniformly stirring to obtain a fruit juice mixture I;
(5) in the fruit juice mixture I, adding the following components in percentage by weight: adding crystal sugar powder into the fruit juice mixture I in a mass ratio of 1:5, and uniformly stirring to obtain a fruit juice mixture II;
(6) in juice mixture ii, according to aroma-producing yeast: adding aroma-producing yeast into the fruit juice mixture II according to the mass ratio of 1:300, activating the aroma-producing yeast in sugar water for 40-60 min, wherein the mass of the sugar water is 10 times that of the aroma-producing yeast, the temperature is 40 ℃, the mass concentration is 2%, adding the mixture into the fruit juice mixture II after activation, uniformly mixing and stirring the mixture, pouring the mixture into a fermentation tank with a one-way valve, and fermenting the mixture for 2 days at the temperature of 20 ℃ to obtain a fermentation mixture I;
(7) in fermentation mixture i, according to the ratio of fruit wine yeast: adding fruit wine yeast into the fermentation mixture I at a mass ratio of 1:5000, activating the fruit wine yeast in sugar water for 15min, wherein the mass of the sugar water is 10 times that of aroma-producing yeast, the temperature is 40 ℃, the mass concentration is 1%, adding the mixture into the fermentation mixture I after activation, and uniformly stirring; then regulating the sulfur tablets: weighing sulfur adjusting pieces in a fermentation mixture I in a mass ratio of 1:11000, pressing into powder, adding the powder into the fermentation mixture I, and uniformly stirring for later use;
(8) uniformly stirring the fermentation mixture I, the fruit wine yeast and the sulfur-regulating tablets in a fermentation tank, and then fermenting for 15 days in a sealed and light-proof manner at 15 ℃ to obtain primary kiwi fruit-osmanthus wine;
(9) centrifuging the primary kiwi fruit osmanthus wine in a centrifuge with the rotating speed of 6000rpm for 10min, and filtering to obtain supernatant I; according to the proportion of potassium bicarbonate: weighing potassium bicarbonate with the mass ratio of 1:1000 of the supernatant I, and adding the potassium bicarbonate into the supernatant I to be uniformly stirred; standing at-5 deg.C for 2 days for deacidification, pouring into a centrifuge with rotation speed of 6000rpm, centrifuging for 10min, collecting supernatant II, transferring into a sterilized and dried fermentation tank, sealing and aging for 12 months to obtain fructus Actinidiae chinensis and flos Osmanthi Fragrantis wine with 12 degree;
(10) extracting the de-enzymed Osmanthus fragrans lour by a concentrator under the conditions that the temperature is 75 ℃ and the vacuum degree is-0.05 MPa to obtain Osmanthus fragrans lour cell sap;
(11) firstly, mixing the prepared osmanthus fragrans wine, the kiwi fruit osmanthus fragrans wine and the osmanthus fragrans cell sap according to the proportion of the osmanthus fragrans wine: the kiwi fruit-osmanthus wine is 2: 11, blending to obtain the golden osmanthus kiwi wine with the alcohol degree of 16 degrees, and adding the golden osmanthus kiwi wine into the golden osmanthus kiwi wine according to the mass ratio of the golden osmanthus kiwi: the golden osmanthus and kiwi fruit wine is 1: adding the osmanthus fragrans cell sap into the osmanthus fragrans cell sap in a volume ratio of 250, uniformly mixing, filling the mixture into a wine bottle, and sterilizing the wine bottle at 80 ℃ for 25s to obtain the osmanthus fragrans vintage.
The above is the basic implementation manner of the present embodiment, and further optimization, improvement and limitation can be made on the basis of the above:
for example, the osmanthus fragrans wine can also be a commercially available osmanthus fragrans wine, but the effect obtained by adopting the preparation process provided by the invention is better;
for another example, the filled osmanthus fragrans wine can be sterilized by water bath, steam or other methods which can achieve the purpose of sterilization.
Example 2
A preparation method of sweet osmanthus brewing comprises the following steps:
(1) selecting natural and open fresh osmanthus fragrans, removing surface dust and impurities, feeding the osmanthus fragrans into microwave equipment, deactivating enzyme at 80 ℃, removing astringent taste and retaining fragrance, and keeping primary color for later use; crushing the rock candy to 60 meshes for later use by a crusher;
(2) sweet osmanthus according to gold: weighing crystal sugar powder at a mass ratio of 2.3:1, mixing in a mixer, adding fen-flavor Chinese liquor with a alcoholicity of 42 degrees, which is 3.5 times of the total weight of the golden osmanthus flower and the crystal sugar powder, mixing uniformly, sealing in a cellar for 14 months, and preparing the golden osmanthus flower wine with a alcoholicity of 42 degrees;
(3) selecting natural mature kiwi fruits, washing with saline water to remove outer fluff and dust, air drying, removing two ends of fruit pedicles, cutting into blocks, crushing in a crusher, filtering, and separating fruit residues to obtain fruit juice; putting the fruit juice into a centrifugal machine to remove fruit juice suspension pulp residues to obtain kiwi fruit pulp, and mixing the kiwi fruit pulp with pectinase: adding pectinase into the kiwi fruit pulp in a mass ratio of 1:30000, uniformly stirring, standing for 1.5h, and filtering to obtain kiwi fruit juice;
(4) in the kiwi fruit juice, the weight ratio of osmanthus fragrans is as follows: the kiwi fruit juice is in a mass ratio of 2:1, and the osmanthus fragrans flowers are added and stirred uniformly to obtain a fruit juice mixture I;
(5) in the fruit juice mixture I, adding the following components in percentage by weight: adding crystal sugar powder into the fruit juice mixture I in a mass ratio of 1:4, and uniformly stirring to obtain a fruit juice mixture II;
(6) in juice mixture ii, according to aroma-producing yeast: adding aroma-producing yeast into the fruit juice mixture II according to the mass ratio of 1:275, activating the aroma-producing yeast in sugar water for 50min, wherein the mass of the sugar water is 12 times that of the aroma-producing yeast, the temperature is 45 ℃, the mass concentration is 2.3%, adding the mixture into the fruit juice mixture II after activation, uniformly mixing and stirring the mixture, pouring the mixture into a fermentation tank with a one-way valve, and fermenting the mixture for 2.5 days at the temperature of 23 ℃ to obtain a fermentation mixture I;
(7) in fermentation mixture i, according to the ratio of fruit wine yeast: adding fruit wine yeast into the fermentation mixture I at a mass ratio of 1:4500, activating the fruit wine yeast in sugar water for 20min, wherein the mass of the sugar water is 13 times that of aroma-producing yeast, the temperature is 45 ℃, the mass concentration is 1.2%, adding the activated fruit wine yeast into the fermentation mixture I, mixing, and uniformly stirring; then regulating the sulfur tablets: weighing sulfur adjusting pieces according to the mass ratio of 1:10500 of the fermentation mixture I, pressing into powder, adding the powder into the fermentation mixture I, and uniformly stirring for later use;
(8) uniformly stirring the fermentation mixture I, the fruit wine yeast and the sulfur-regulating tablets in a fermentation tank, and then fermenting for 18 days in a sealed and light-proof manner at the temperature of 18 ℃ to obtain primary kiwi fruit-osmanthus wine;
(9) centrifuging the primary kiwi fruit osmanthus wine in a centrifuge with the rotation speed of 7000rpm for 13min, and filtering to obtain a supernatant I; according to the proportion of potassium bicarbonate: weighing potassium bicarbonate with the mass ratio of 1:900 for the supernatant I, and adding the potassium bicarbonate into the supernatant I to be uniformly stirred; standing at-4 deg.C for 2.5 days for deacidification, pouring into a centrifuge with rotation speed of 7000rpm, centrifuging for 13min, collecting supernatant II, transferring into a sterilized and dried fermentation tank, sealing and aging for 14 months to obtain fructus Actinidiae chinensis and flos Osmanthi Fragrantis wine with a alcoholicity of 14 degree;
(10) extracting the de-enzymed Osmanthus fragrans lour by a concentrator under the conditions that the temperature is 80 ℃ and the vacuum degree is-0.06 MPa to obtain Osmanthus fragrans lour cell sap;
(11) firstly, mixing the prepared osmanthus fragrans wine, the kiwi fruit osmanthus fragrans wine and the osmanthus fragrans cell sap according to the proportion of the osmanthus fragrans wine: the kiwi fruit-osmanthus wine is 1:5, blending to obtain the golden osmanthus kiwi wine with the alcohol degree of 18 degrees, and adding the golden osmanthus kiwi wine into the golden osmanthus kiwi wine according to the mass ratio of the golden osmanthus kiwi: the golden osmanthus and kiwi fruit wine is 1: adding the osmanthus fragrans cell sap into 225 according to the volume ratio, uniformly mixing, filling into a wine bottle, and sterilizing at 85 ℃ for 28s to obtain the osmanthus fragrans vintage.
The above is the basic implementation manner of the present embodiment, and further optimization, improvement and limitation can be made on the basis of the above:
for example, the osmanthus fragrans wine can also be a commercially available osmanthus fragrans wine, but the effect obtained by adopting the preparation process provided by the invention is better;
for another example, the filled osmanthus fragrans wine can be sterilized by water bath, steam or other methods which can achieve the purpose of sterilization.
Example 3
A preparation method of sweet osmanthus brewing comprises the following steps:
(1) selecting natural and open fresh osmanthus fragrans, removing surface dust and impurities, feeding the osmanthus fragrans into microwave equipment, deactivating enzyme at 90 ℃, removing astringent taste and retaining fragrance, and keeping primary color for later use; crushing the rock candy to 65 meshes for later use by a crusher;
(2) sweet osmanthus according to gold: weighing crystal sugar powder at a mass ratio of 2.5:1, mixing in a mixer, adding fen-flavor Chinese liquor with a alcoholicity of 42 degrees, which is 4 times of the total weight of the golden osmanthus flower and the crystal sugar powder, mixing, sealing in a cellar for 15 months, and making into 42-degree golden osmanthus flower wine;
(3) selecting natural mature kiwi fruits, washing with saline water to remove outer fluff and dust, air drying, removing two ends of fruit pedicles, cutting into blocks, crushing in a crusher, filtering, and separating fruit residues to obtain fruit juice; putting the fruit juice into a centrifugal machine to remove fruit juice suspension pulp residues to obtain kiwi fruit pulp, and mixing the kiwi fruit pulp with pectinase: adding pectinase into the kiwi fruit pulp in a mass ratio of 1:33000, uniformly stirring, standing for 2h, and filtering to obtain kiwi fruit juice;
(4) in the kiwi fruit juice, the weight ratio of osmanthus fragrans is as follows: adding the golden osmanthus flower into the kiwi fruit juice at a mass ratio of 2.5:1, and uniformly stirring to obtain a juice mixture I;
(5) in the fruit juice mixture I, adding the following components in percentage by weight: adding crystal sugar powder into the fruit juice mixture I in a mass ratio of 1:3, and uniformly stirring to obtain a fruit juice mixture II;
(6) in juice mixture ii, according to aroma-producing yeast: adding aroma-producing yeast into the fruit juice mixture II according to the mass ratio of 1:250, activating the aroma-producing yeast in sugar water for 60min, wherein the mass of the sugar water is 15 times that of the aroma-producing yeast, the temperature is 50 ℃, the mass concentration is 2.5%, adding the mixture into the fruit juice mixture II after activation, uniformly mixing and stirring the mixture, pouring the mixture into a fermentation tank with a one-way valve, and fermenting the mixture for 3 days at the temperature of 25 ℃ to obtain a fermentation mixture I;
(7) in fermentation mixture i, according to the ratio of fruit wine yeast: adding fruit wine yeast into the fermentation mixture I at a mass ratio of 1:4000, activating the fruit wine yeast in sugar water for 30min, wherein the mass of the sugar water is 15 times that of aroma-producing yeast, the temperature is 50 ℃, the mass concentration is 1.5%, adding the mixture into the fermentation mixture I after activation, and uniformly stirring; then regulating the sulfur tablets: weighing sulfur regulating tablets in a fermentation mixture I in a mass ratio of 1:10000, pressing into powder, adding the powder into the fermentation mixture I, and uniformly stirring for later use;
(8) uniformly stirring the fermentation mixture I, the fruit wine yeast and the sulfur-regulating tablets in a fermentation tank, and then fermenting for 20 days in a sealed and light-proof manner at the temperature of 21 ℃ to obtain primary kiwi fruit-osmanthus wine;
(9) centrifuging the primary kiwi fruit osmanthus wine in a centrifuge with the rotation speed of 8000rpm for 15min, and filtering to obtain a supernatant I; according to the proportion of potassium bicarbonate: weighing potassium bicarbonate with the mass ratio of 1:800 of the supernatant I, and adding the potassium bicarbonate into the supernatant I to be uniformly stirred; standing at-3 deg.C for 3 days for deacidification, pouring into a centrifuge with rotation speed of 8000rpm, centrifuging for 15 minutes, collecting supernatant II, transferring into a sterilized and dried fermentation tank, sealing and aging for 15 months to obtain fructus Actinidiae chinensis and flos Osmanthi Fragrantis wine with a alcoholicity of 10 degree;
(10) extracting the de-enzymed Osmanthus fragrans lour by a concentrator under the conditions that the temperature is 85 ℃ and the vacuum degree is-0.08 MPa to obtain Osmanthus fragrans lour cell sap;
(11) firstly, mixing the prepared osmanthus fragrans wine, the kiwi fruit osmanthus fragrans wine and the osmanthus fragrans cell sap according to the proportion of the osmanthus fragrans wine: the kiwi fruit-osmanthus wine is 1:3, blending to obtain the golden osmanthus kiwi wine with the alcohol degree of 18 degrees, and adding the golden osmanthus kiwi wine into the golden osmanthus kiwi wine according to the mass ratio of the golden osmanthus kiwi: the golden osmanthus and kiwi fruit wine is 1: adding the osmanthus fragrans cell sap into the osmanthus fragrans cell sap in a volume ratio of 200, uniformly mixing, filling into a wine bottle, and sterilizing at 90 ℃ for 30s to obtain the osmanthus fragrans vintage.
The above is the basic implementation manner of the present embodiment, and further optimization, improvement and limitation can be made on the basis of the above:
for example, the osmanthus fragrans wine can also be a commercially available osmanthus fragrans wine, but the effect obtained by adopting the preparation process provided by the invention is better;
for another example, the filled osmanthus fragrans wine can be sterilized by water bath, steam or other methods which can achieve the purpose of sterilization.
Example 4
A preparation method of sweet osmanthus brewing comprises the following steps:
(1) selecting natural and open fresh osmanthus fragrans, removing surface dust and impurities, feeding the osmanthus fragrans into microwave equipment, deactivating enzyme at 90 ℃, removing astringent taste and retaining fragrance, and keeping primary color for later use; crushing the rock candy to 65 meshes for later use by a crusher;
(2) sweet osmanthus according to gold: weighing crystal sugar powder at a mass ratio of 2.5:1, mixing in a mixer, adding fen-flavor Chinese liquor with a alcoholicity of 38 degrees and 4 times of the total weight of the mixture into the osmanthus fragrans and the crystal sugar powder, mixing uniformly, sealing and storing in a cellar for 15 months to obtain 38-degree osmanthus fragrans wine;
(3) selecting natural mature kiwi fruits, washing with saline water to remove outer fluff and dust, air drying, removing two ends of fruit pedicles, cutting into blocks, crushing in a crusher, filtering, and separating fruit residues to obtain fruit juice; putting the fruit juice into a centrifugal machine to remove fruit juice suspension pulp residues to obtain kiwi fruit pulp, and mixing the kiwi fruit pulp with pectinase: adding pectinase into the kiwi fruit pulp in a mass ratio of 1:33000, uniformly stirring, standing for 2h, and filtering to obtain kiwi fruit juice;
(4) in the kiwi fruit juice, the weight ratio of osmanthus fragrans is as follows: adding the golden osmanthus flower into the kiwi fruit juice at a mass ratio of 2.5:1, and uniformly stirring to obtain a juice mixture I;
(5) in the fruit juice mixture I, adding the following components in percentage by weight: adding crystal sugar powder into the fruit juice mixture I in a mass ratio of 1:3, and uniformly stirring to obtain a fruit juice mixture II;
(6) in juice mixture ii, according to aroma-producing yeast: adding aroma-producing yeast into the fruit juice mixture II according to the mass ratio of 1:250, activating the aroma-producing yeast in sugar water for 60min, wherein the mass of the sugar water is 15 times that of the aroma-producing yeast, the temperature is 50 ℃, the mass concentration is 2.5%, adding the mixture into the fruit juice mixture II after activation, uniformly mixing and stirring the mixture, pouring the mixture into a fermentation tank with a one-way valve, and fermenting the mixture for 3 days at the temperature of 25 ℃ to obtain a fermentation mixture I;
(7) in fermentation mixture i, according to the ratio of fruit wine yeast: adding fruit wine yeast into the fermentation mixture I at a mass ratio of 1:4000, activating the fruit wine yeast in sugar water for 30min, wherein the mass of the sugar water is 15 times that of aroma-producing yeast, the temperature is 50 ℃, the mass concentration is 1.5%, adding the mixture into the fermentation mixture I after activation, and uniformly stirring; then regulating the sulfur tablets: weighing sulfur regulating tablets in a fermentation mixture I in a mass ratio of 1:10000, pressing into powder, adding the powder into the fermentation mixture I, and uniformly stirring for later use;
(8) uniformly stirring the fermentation mixture I, the fruit wine yeast and the sulfur-regulating tablets in a fermentation tank, and then fermenting for 20 days in a sealed and light-proof manner at the temperature of 21 ℃ to obtain primary kiwi fruit-osmanthus wine;
(9) centrifuging the primary kiwi fruit osmanthus wine in a centrifuge with the rotation speed of 8000rpm for 15min, and filtering to obtain a supernatant I; according to the proportion of potassium bicarbonate: weighing potassium bicarbonate with the mass ratio of 1:800 of the supernatant I, and adding the potassium bicarbonate into the supernatant I to be uniformly stirred; standing at-3 deg.C for 3 days for deacidification, pouring into a centrifuge with rotation speed of 8000rpm, centrifuging for 15 minutes, collecting supernatant II, transferring into a sterilized and dried fermentation tank, sealing and aging for 15 months to obtain fructus Actinidiae chinensis and flos Osmanthi Fragrantis wine with a alcoholicity of 14;
(10) extracting the de-enzymed Osmanthus fragrans lour by a concentrator under the conditions that the temperature is 85 ℃ and the vacuum degree is-0.08 MPa to obtain Osmanthus fragrans lour cell sap;
(11) firstly, mixing the prepared osmanthus fragrans wine, the kiwi fruit osmanthus fragrans wine and the osmanthus fragrans cell sap according to the proportion of the osmanthus fragrans wine: the kiwi fruit-osmanthus wine is 1:5, blending to obtain the golden osmanthus kiwi wine with the alcohol degree of 18 degrees, and adding the golden osmanthus kiwi wine into the golden osmanthus kiwi wine according to the mass ratio of the golden osmanthus kiwi: the golden osmanthus and kiwi fruit wine is 1: adding the osmanthus fragrans cell sap into the osmanthus fragrans cell sap in a volume ratio of 200, uniformly mixing, filling into a wine bottle, and sterilizing at 90 ℃ for 30s to obtain the osmanthus fragrans vintage.
The above is the basic implementation manner of the present embodiment, and further optimization, improvement and limitation can be made on the basis of the above:
for example, the osmanthus fragrans wine can also be a commercially available osmanthus fragrans wine, but the effect obtained by adopting the preparation process provided by the invention is better;
for another example, the filled osmanthus fragrans wine can be sterilized by water bath, steam or other methods which can achieve the purpose of sterilization.
The previous description of the disclosed embodiments is provided to enable any person skilled in the art to make or use the present invention. Various modifications to these embodiments will be readily apparent to those skilled in the art, and the generic principles defined herein may be applied to other embodiments without departing from the spirit or scope of the invention. Thus, the present invention is not intended to be limited to the embodiments shown herein but is to be accorded the widest scope consistent with the principles and novel features disclosed herein.
Claims (4)
1. The preparation method of the sweet osmanthus brewed is characterized by firstly preparing 38-42 degrees of osmanthus wine, 10-14 degrees of kiwi fruit osmanthus wine and osmanthus cell sap, and mixing the following steps: the kiwi fruit-osmanthus wine is 1: blending the mixture according to a volume ratio of 13-1: 3 to obtain the golden osmanthus kiwi fruit wine with the alcohol degree of 16-18 degrees, and adding the golden osmanthus kiwi fruit wine into the golden osmanthus kiwi fruit wine according to the ratio of golden osmanthus flower cell sap: the golden osmanthus and kiwi fruit wine is 1: 250-1: adding the osmanthus fragrans cell sap into the osmanthus fragrans cell sap in a volume ratio of 200, uniformly mixing, filling into a wine bottle, and sterilizing to obtain the osmanthus fragrans vintage;
the preparation method of the kiwi fruit-osmanthus wine comprises the following steps:
(1) selecting naturally-opened fresh osmanthus fragrans, removing surface dust and impurities, feeding the osmanthus fragrans into microwave equipment, deactivating enzyme at 70-90 ℃, removing astringent taste and retaining fragrance, and keeping primary color for later use; crushing the rock candy to 55-65 meshes for later use by using a crusher; selecting natural mature kiwi fruits, washing with saline water to remove outer fluff and dust, air drying, removing two ends of fruit pedicles, cutting into blocks, crushing in a crusher, filtering, and separating fruit residues to obtain fruit juice;
(2) putting the fruit juice into a centrifugal machine to remove fruit juice suspension pulp residues to obtain kiwi fruit pulp, and mixing the kiwi fruit pulp with pectinase: adding pectinase into kiwi fruit pulp in a mass ratio of 1: 25000-1: 33000, uniformly stirring, standing for 1-2 h, and filtering to obtain kiwi fruit juice;
(3) in the kiwi fruit juice, the weight ratio of osmanthus fragrans is as follows: the mass ratio of the kiwi fruit juice to the golden osmanthus is 1.5: 1-2.5: 1, and the golden osmanthus is added and uniformly stirred to obtain a fruit juice mixture I;
(4) in the fruit juice mixture I, adding the following components in percentage by weight: adding crystal sugar powder into the fruit juice mixture I in a mass ratio of 1: 5-1: 3, and uniformly stirring to obtain a fruit juice mixture II;
(5) in juice mixture ii, according to aroma-producing yeast: adding aroma-producing yeast into the fruit juice mixture II in a mass ratio of 1: 300-1: 250, uniformly stirring, pouring into a fermentation tank with a one-way valve, and fermenting at 20-25 ℃ for 2-3 days to obtain a fermentation mixture I;
(6) in fermentation mixture i, according to the ratio of fruit wine yeast: the fermentation mixture I is in a mass ratio of 1: 5000-1: 4000, fruit wine yeast is added, the mixture is uniformly stirred, and then the mixture is subjected to sulfur tablet adjustment: weighing sulfur adjusting tablets in a mass ratio of 1: 11000-1: 10000 of the fermentation mixture I, pressing the sulfur adjusting tablets into powder, adding the powder into the fermentation mixture I, and uniformly stirring the mixture for later use;
(7) uniformly stirring the fermentation mixture I, the fruit wine yeast and the sulfur-regulating tablets in a fermentation tank, and then sealing and fermenting in a dark place at 15-21 ℃ for 15-20 days to obtain primary kiwi fruit-osmanthus wine;
(8) centrifuging the primary kiwi fruit osmanthus wine in a centrifuge with the rotating speed of 6000-8000 rpm for 10-15 min, and filtering to obtain a supernatant I; according to the proportion of potassium bicarbonate: weighing potassium bicarbonate in the supernatant I in a mass ratio of 1: 1000-1: 800, and adding the potassium bicarbonate into the supernatant I to be uniformly stirred; standing for 2-3 days at-5 to-3 ℃ for deacidification, pouring into a centrifuge with the rotating speed of 6000-8000 rpm, centrifuging for 10-15 minutes, taking a supernatant II, transferring into a re-sterilized and dried fermentation tank, sealing and ageing for 12-15 months, and thus obtaining the kiwi fruit osmanthus wine with the temperature of 10-14 ℃;
the preparation method of the Jingui flower wine comprises the following steps: sweet osmanthus according to gold: weighing crystal sugar powder in a mass ratio of 2: 1-2.5: 1, putting the mixture into a mixer, mixing the mixture uniformly, adding fen-flavor liquor with the alcohol content of more than or equal to 38 degrees, the liquor being 3-4 times of the total weight of the Jingui flower and the crystal sugar powder, mixing the mixture uniformly, and sealing and storing the mixture in a cellar for 12-15 months to prepare the Jingui flower liquor with the alcohol content of 38-42 degrees;
the preparation method of the Osmanthus fragrans cell sap comprises the following steps: and (3) extracting the de-enzymed Osmanthus fragrans Houtt by a concentrator under the conditions that the temperature is 75-85 ℃ and the vacuum degree is-0.05-0.08 MPa to obtain the Osmanthus fragrans Houtt cell sap.
2. The preparation method of sweet osmanthus sauce according to claim 1, wherein the aroma-producing yeast is activated in sugar water for 40-60 min and then added into the fruit juice mixture II for mixing, the mass of the sugar water is 10-15 times that of the aroma-producing yeast, the temperature is 40-50 ℃, and the mass concentration is 2-2.5%.
3. The preparation method of the sweet osmanthus brewed according to claim 1, wherein the fruit wine yeast is activated in sugar water for 15-30 min and then added into the fermentation mixture I for mixing, the mass of the sugar water is 10-15 times that of the fruit wine yeast, the temperature is 40-50 ℃, and the mass concentration is 1-1.5%.
4. The preparation method of the sweet osmanthus sauce according to claim 1, wherein the sterilization temperature is 80-90 ℃ and the sterilization time is 25-30 s when the sweet osmanthus sauce is sterilized after being filled into a wine bottle.
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| CN111269785A (en) * | 2020-04-28 | 2020-06-12 | 桂林电子科技大学 | Osmanthus-scented astringent persimmon kiwi fruit beverage and preparation method thereof |
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| CN105524815A (en) * | 2016-02-17 | 2016-04-27 | 南阳师范学院 | Brewing method of kiwi fruit wine |
| CN106085730A (en) * | 2016-08-25 | 2016-11-09 | 中博绿色科技股份有限公司 | Wild Fructus actinidiae chinensis Mrs's Flos Osmanthi Fragrantis health preserving biology fruit wine and preparation method thereof |
| CN106497720A (en) * | 2016-10-31 | 2017-03-15 | 邵阳学院 | The deep working method of " four slags " in Kiwi berry complete utilization |
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| CN105524815A (en) * | 2016-02-17 | 2016-04-27 | 南阳师范学院 | Brewing method of kiwi fruit wine |
| CN106085730A (en) * | 2016-08-25 | 2016-11-09 | 中博绿色科技股份有限公司 | Wild Fructus actinidiae chinensis Mrs's Flos Osmanthi Fragrantis health preserving biology fruit wine and preparation method thereof |
| CN106497720A (en) * | 2016-10-31 | 2017-03-15 | 邵阳学院 | The deep working method of " four slags " in Kiwi berry complete utilization |
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