CN108315164A - A kind of sorghum lily wine and preparation method thereof - Google Patents
A kind of sorghum lily wine and preparation method thereof Download PDFInfo
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Abstract
The invention discloses a kind of sorghum lily wine and preparation method thereof, which includes the raw material components of following parts by weight：90~110 parts of sorghum, 18~22 parts of lily, 0.72~0.88 part of Chinese herbal medicine distiller's yeast, cooked through (1) sorting, (2) sorghum, (3) lily cooks, (4) saccharification, (5) fermentation, (6) distillation and etc. be prepared.The sorghum lily wine uses distinctive herbal wine koji fermentation, and distillation yield is high, unique in taste, on the basis of keeping lily wine taste flavor, enriches the mouthfeel and fragrance of lily wine, meanwhile, also solve the problem of traditional medicinal liquor taste of traditional Chinese medicine is laid particular stress on；Meanwhile it is complementary using the effect between each Chinese herbal medicine, the effect of further improving the nutritive value of lily wine, enhance mental-tranquilization, clearing heat and moistening lung.
Description
【Technical field】
The invention belongs to brewing technical fields, and in particular to a kind of sorghum lily wine and preparation method thereof.
【Background technology】
Lily is the perennial herb bulbous plant of Monocotyledonae Liliaceae lilium.Lily quality is plump, pure and sweet
Faint scent, it is sweet and refreshing tasty and refreshing, it is full of nutrition.Studies have shown that in the bulb of lily containing there are many alkaloid, protein, fat, starch,
The nutriments such as calcium, phosphorus, iron and multivitamin have and moisten the lung and relieve the cough, clearing away the heart fire and tranquillizing, enhancing immunity of organisms, give protection against cancer and resist
Cancer and other effects.
In Baise Area, Guangxi Zhuang Autonomous Region, the planting scale of lily grows stronger day by day, and yield is also constantly rising, and therefore, seeks to hundred
The method for carrying out diversification deep processing is closed, to promote lily industry fast development imperative.Patent of invention CN102260621A
It discloses after being beaten lily after digesting, being saccharified, adds proper honey, then access saccharomycete and prepare hundred by liquid state fermentation
Rice wine is closed, although most of active material in lily can be retained in wine body, the lily wine mouthfeel and fragrance obtained is equal
It is insufficient.Currently, existing lily wine brewing technique common problem is that fragrance is insufficient in the finished rice wine obtained, mouthfeel is inclined
Difference.
【Invention content】
The present invention is intended to provide a kind of sorghum lily wine and preparation method thereof, using herbal wine koji fermentation, distillation yield is high,
The processing method for enriching lily, obtained sorghum lily wine have unique lily flavor, have nourishing heart peace after drinking in right amount
The effect of god, clearing heat and moistening lung.
The technical solution adopted in the present invention is：A kind of sorghum lily wine, includes the raw material components of following parts by weight：Sorghum
90~110 parts, 18~22 parts of lily, 0.72~0.88 part of Chinese herbal medicine distiller's yeast.
The Chinese herbal medicine distiller's yeast is by herbal raw material：2 parts of spina date seed, 2 parts of ginkgo leaf, 2 parts of Folium Sauropi, 1 part of mulberry leaf, silk tree
1 part of skin, 1 part of Radix Glycyrrhizae, 1 part of purpleback murdannia herb, 1 part of the stem of noble dendrobium, 1 part of Cortex Phellodendri, 1 part of rhizoma imperatae are uniformly mixed, water spray moistening is set through crushing
After being sealed by fermentation 48~72h at 28~36 DEG C, it is uniformly mixed with white song；Herbal raw material is 1 with white bent weight ratio：
(1.2~1.8).
The preparation method of the sorghum lily wine, includes the following steps：
(1) sorting：Sorghum, lily and Chinese herbal medicine distiller's yeast are weighed, and Chinese herbal medicine distiller's yeast is pressed to the weight ratio of sorghum and lily
Example is divided into two parts, crushes spare；
(2) sorghum cooks：Sorghum is impregnated into the water, spring, summer soaking time are 13~15h, autumn, winter leaching
The bubble time is 17~19h, and rice steamer pot is packed into after draining, and water is added, cooks spare；
(3) lily cooks：Lily is cleaned, is crushed, impregnates 20h with 55~75 DEG C of warm water, drains and be cooled to room temperature
It is packed into rice steamer pot afterwards, water is added, cooks spare；
(4) it is saccharified：The sorghum cooked and lily are cooled to 15~17 DEG C, are respectively put into two wide-mouth rounds,
And two parts of Chinese herbal medicine distiller's yeasts that step (1) obtains are separately added into, it stirs evenly, is saccharified after capping, keep in round
The temperature of 30~32 DEG C of temperature, the place that is saccharified controls after 26 DEG C or so, 12 hours, takes off lid heat dissipation, material temperature is kept to be less than 38 DEG C,
Stop saccharification when saccharified liquid occurs in container bottom；
(5) it ferments：Sorghum after saccharification is mixed with lily, is transferred in jar fermenter, sorghum and lily total weight is added
20% water, it is desirable that 36~40 DEG C of water temperature carries out turning over unstrained spirits, ferments after capping, after 15~21 days, obtain fermented grain for second day；
(6) it distills：Fermented grain is distilled, it is desirable that it is violent after delaying in urgency before making a fire, obtain sorghum lily wine.
Preferably, the water is the mountain spring water that pH value is 7.3~7.5.
Preferably, in step (2), when impregnating sorghum, water is 2~3 times of sorghum weight, and water temperature is gradually risen by room temperature
To 60 DEG C；
Preferably, in step (3), is first opened at 85~95 DEG C and steam 10~20min, after capping again at 100~120 DEG C
Steam 15~25min.
Above technical scheme is used, the invention has the advantages that：
1. the present invention uses distinctive herbal wine koji fermentation, distillation yield is high, unique in taste, is keeping lily wine mouthfeel wind
On the basis of taste, the mouthfeel and fragrance of lily wine are enriched, meanwhile, also solve the problem of traditional medicinal liquor taste of traditional Chinese medicine is laid particular stress on；
2. the Chinese herbal medicine distiller's yeast in the present invention, used raw material is common Chinese herbal medicine, using spina date seed, ginkgo leaf,
Effect between Folium Sauropi, mulberry leaf, cortex albiziae, Radix Glycyrrhizae, purpleback murdannia herb, the stem of noble dendrobium, Cortex Phellodendri, rhizoma imperatae is complementary, further improves hundred
Close the nutritive value of wine, the effect of enhancing mental-tranquilization, clearing heat and moistening lung.
【Specific implementation mode】
The following examples can help those skilled in the art that the present invention is more completely understood, but cannot be with any
Mode limits the present invention.
Embodiment 1
A kind of sorghum lily wine, includes the raw material components of following parts by weight：90 parts of sorghum, 18 parts of lily, Chinese herbal medicine distiller's yeast
0.72 part.The Chinese herbal medicine distiller's yeast is by herbal raw material：2 parts of spina date seed, 2 parts of ginkgo leaf, 2 parts of Folium Sauropi, 1 part of mulberry leaf, silk tree
1 part of skin, 1 part of Radix Glycyrrhizae, 1 part of purpleback murdannia herb, 1 part of the stem of noble dendrobium, 1 part of Cortex Phellodendri, 1 part of rhizoma imperatae are uniformly mixed, water spray moistening is set through crushing
After being sealed by fermentation 72h at 28 DEG C, it is uniformly mixed with white song；Herbal raw material is 1 with white bent weight ratio：1.2.
The preparation method of the sorghum lily wine, includes the following steps：
(1) sorting：Sorghum, lily and Chinese herbal medicine distiller's yeast are weighed, and Chinese herbal medicine distiller's yeast is pressed to the weight ratio of sorghum and lily
Example is divided into two parts, crushes spare；
(2) sorghum cooks：Sorghum is impregnated into the water, water is 2 times of sorghum weight, and water temperature is gradually increased to by room temperature
60 DEG C, spring, summer soaking time are 13h, and autumn, winter soaking time are 17h, and rice steamer pot is packed into after draining, and water is added, cooks
It is spare；
(3) lily cooks：Lily is cleaned, is crushed, impregnates 20h with 55 DEG C of warm water, drains and filled after being cooled to room temperature
Enter rice steamer pot, water is added, is first opened at 85 DEG C and steam 20min, steamed 25min again at 100 DEG C after capping, lily is cooked spare；
(4) it is saccharified：The sorghum cooked and lily are cooled to 15 DEG C, are respectively put into two wide-mouth rounds, and point
Not Jia Ru the obtained two parts of Chinese herbal medicine distiller's yeasts of step (1), stir evenly, be saccharified after capping, keep temperature in round
30 DEG C, the temperature in the place that is saccharified controls after 26 DEG C or so, 12 hours, takes off lid heat dissipation, keeps material temperature to be less than 38 DEG C, work as container bottom
Portion occurs stopping saccharification when saccharified liquid；
(5) it ferments：Sorghum after saccharification is mixed with lily, is transferred in jar fermenter, sorghum and lily total weight is added
20% water, it is desirable that 36 DEG C of water temperature carries out turning over unstrained spirits, ferments after capping, after 15 days, obtain fermented grain for second day；
(6) it distills：Fermented grain is distilled, it is desirable that it is violent after delaying in urgency before making a fire, obtain sorghum lily wine.
Wherein, water used above is all made of the mountain spring water that pH value is 7.3.
Embodiment 2
A kind of sorghum lily wine, includes the raw material components of following parts by weight：100 parts of sorghum, 20 parts of lily, Chinese herbal medicine distiller's yeast
0.8 part.The Chinese herbal medicine distiller's yeast is by herbal raw material：2 parts of spina date seed, 2 parts of ginkgo leaf, 2 parts of Folium Sauropi, 1 part of mulberry leaf, cortex albiziae
1 part, 1 part of Radix Glycyrrhizae, 1 part of purpleback murdannia herb, 1 part of the stem of noble dendrobium, 1 part of Cortex Phellodendri, 1 part of rhizoma imperatae, through crush, be uniformly mixed, water spray moistening, be placed in
After being sealed by fermentation 60h at 32 DEG C, it is uniformly mixed with white song；Herbal raw material is 1 with white bent weight ratio：1.5.
The preparation method of the sorghum lily wine, includes the following steps：
(1) sorting：Sorghum, lily and Chinese herbal medicine distiller's yeast are weighed, and Chinese herbal medicine distiller's yeast is pressed to the weight ratio of sorghum and lily
Example is divided into two parts, crushes spare；
(2) sorghum cooks：Sorghum is impregnated into the water, water is 2.5 times of sorghum weight, and water temperature is gradually risen by room temperature
To 60 DEG C, spring, summer soaking time are 14h, and autumn, winter soaking time are 18h, and rice steamer pot is packed into after draining, and water is added, and are steamed
It is ripe spare；
(3) lily cooks：Lily is cleaned, is crushed, impregnates 20h with 60 DEG C of warm water, drains and filled after being cooled to room temperature
Enter rice steamer pot, water is added, is first opened at 90 DEG C and steam 15min, steamed 20min again at 110 DEG C after capping, lily is cooked spare；
(4) it is saccharified：The sorghum cooked and lily are cooled to 16 DEG C, are respectively put into two wide-mouth rounds, and point
Not Jia Ru the obtained two parts of Chinese herbal medicine distiller's yeasts of step (1), stir evenly, be saccharified after capping, keep temperature in round
31 DEG C, the temperature in the place that is saccharified controls after 26 DEG C or so, 12 hours, takes off lid heat dissipation, keeps material temperature to be less than 38 DEG C, work as container bottom
Portion occurs stopping saccharification when saccharified liquid；
(5) it ferments：Sorghum after saccharification is mixed with lily, is transferred in jar fermenter, sorghum and lily total weight is added
20% water, it is desirable that 36~40 DEG C of water temperature carries out turning over unstrained spirits, ferments after capping, after 18 days, obtain fermented grain for second day；
(6) it distills：Fermented grain is distilled, it is desirable that it is violent after delaying in urgency before making a fire, obtain sorghum lily wine.
Wherein, water used above is all made of the mountain spring water that pH value is 7.4.
Embodiment 3
A kind of sorghum lily wine, includes the raw material components of following parts by weight：110 parts of sorghum, 22 parts of lily, Chinese herbal medicine distiller's yeast
0.88 part.The Chinese herbal medicine distiller's yeast is by herbal raw material：2 parts of spina date seed, 2 parts of ginkgo leaf, 2 parts of Folium Sauropi, 1 part of mulberry leaf, silk tree
1 part of skin, 1 part of Radix Glycyrrhizae, 1 part of purpleback murdannia herb, 1 part of the stem of noble dendrobium, 1 part of Cortex Phellodendri, 1 part of rhizoma imperatae are uniformly mixed, water spray moistening is set through crushing
After being sealed by fermentation 48h at 36 DEG C, it is uniformly mixed with white song；Herbal raw material is 1 with white bent weight ratio：1.8.
The preparation method of the sorghum lily wine, includes the following steps：
(1) sorting：Sorghum, lily and Chinese herbal medicine distiller's yeast are weighed, and Chinese herbal medicine distiller's yeast is pressed to the weight ratio of sorghum and lily
Example is divided into two parts, crushes spare；
(2) sorghum cooks：Sorghum is impregnated into the water, water is 3 times of sorghum weight, and water temperature is gradually increased to by room temperature
60 DEG C, spring, summer soaking time are 15h, and autumn, winter soaking time are 19h, and rice steamer pot is packed into after draining, and water is added, cooks
It is spare；
(3) lily cooks：Lily is cleaned, is crushed, impregnates 20h with 75 DEG C of warm water, drains and filled after being cooled to room temperature
Enter rice steamer pot, water is added, is first opened at 95 DEG C and steam 10min, steamed 15min again at 120 DEG C after capping, lily is cooked spare；
(4) it is saccharified：The sorghum cooked and lily are cooled to 17 DEG C, are respectively put into two wide-mouth rounds, and point
Not Jia Ru the obtained two parts of Chinese herbal medicine distiller's yeasts of step (1), stir evenly, be saccharified after capping, keep temperature in round
32 DEG C, the temperature in the place that is saccharified controls after 26 DEG C or so, 12 hours, takes off lid heat dissipation, keeps material temperature to be less than 38 DEG C, work as container bottom
Portion occurs stopping saccharification when saccharified liquid；
(5) it ferments：Sorghum after saccharification is mixed with lily, is transferred in jar fermenter, sorghum and lily total weight is added
20% water, it is desirable that 40 DEG C of water temperature carries out turning over unstrained spirits, ferments after capping, after 21 days, obtain fermented grain for second day；
(6) it distills：Fermented grain is distilled, it is desirable that it is violent after delaying in urgency before making a fire, obtain sorghum lily wine.
Wherein, water used above is all made of the mountain spring water that pH value is 7.5.
Embodiment 4
A kind of sorghum lily wine, includes the raw material components of following parts by weight：90 parts of sorghum, 18 parts of lily, Chinese herbal medicine distiller's yeast
0.72 part.The Chinese herbal medicine distiller's yeast is by herbal raw material：2 parts of spina date seed, 2 parts of ginkgo leaf, 2 parts of Folium Sauropi, 1 part of mulberry leaf, silk tree
1 part of skin, 1 part of Radix Glycyrrhizae, 1 part of purpleback murdannia herb, 1 part of the stem of noble dendrobium, 1 part of Cortex Phellodendri, 1 part of rhizoma imperatae are uniformly mixed, water spray moistening is set through crushing
After being sealed by fermentation 60h at 32 DEG C, it is uniformly mixed with white song；Herbal raw material is 1 with white bent weight ratio：1.5.
The preparation method of the sorghum lily wine, includes the following steps：
(1) sorting：Sorghum, lily and Chinese herbal medicine distiller's yeast are weighed, and Chinese herbal medicine distiller's yeast is pressed to the weight ratio of sorghum and lily
Example is divided into two parts, crushes spare；
(2) sorghum cooks：Sorghum is impregnated into the water, water is 2 times of sorghum weight, and water temperature is gradually increased to by room temperature
60 DEG C, spring, summer soaking time are 13h, and autumn, winter soaking time are 17h, and rice steamer pot is packed into after draining, and water is added, cooks
It is spare；
(3) lily cooks：Lily is cleaned, is crushed, impregnates 20h with 55 DEG C of warm water, drains and filled after being cooled to room temperature
Enter rice steamer pot, water is added, is first opened at 85 DEG C and steam 20min, steamed 25min again at 100 DEG C after capping, lily is cooked spare；
(4) it is saccharified：The sorghum cooked and lily are cooled to 15 DEG C, are respectively put into two wide-mouth rounds, and point
Not Jia Ru the obtained two parts of Chinese herbal medicine distiller's yeasts of step (1), stir evenly, be saccharified after capping, keep temperature in round
30 DEG C, the temperature in the place that is saccharified controls after 26 DEG C or so, 12 hours, takes off lid heat dissipation, keeps material temperature to be less than 38 DEG C, work as container bottom
Portion occurs stopping saccharification when saccharified liquid；
(5) it ferments：Sorghum after saccharification is mixed with lily, is transferred in jar fermenter, sorghum and lily total weight is added
20% water, it is desirable that 36 DEG C of water temperature carries out turning over unstrained spirits, ferments after capping, after 15 days, obtain fermented grain for second day；
(6) it distills：Fermented grain is distilled, it is desirable that it is violent after delaying in urgency before making a fire, obtain sorghum lily wine.
Wherein, water used above is all made of the mountain spring water that pH value is 7.3.
Embodiment 5
A kind of sorghum lily wine, includes the raw material components of following parts by weight：110 parts of sorghum, 22 parts of lily, Chinese herbal medicine distiller's yeast
0.88 part.The Chinese herbal medicine distiller's yeast is by herbal raw material：2 parts of spina date seed, 2 parts of ginkgo leaf, 2 parts of Folium Sauropi, 1 part of mulberry leaf, silk tree
1 part of skin, 1 part of Radix Glycyrrhizae, 1 part of purpleback murdannia herb, 1 part of the stem of noble dendrobium, 1 part of Cortex Phellodendri, 1 part of rhizoma imperatae are uniformly mixed, water spray moistening is set through crushing
After being sealed by fermentation 60h at 32 DEG C, it is uniformly mixed with white song；Herbal raw material is 1 with white bent weight ratio：1.5.
The preparation method of the sorghum lily wine, includes the following steps：
(1) sorting：Sorghum, lily and Chinese herbal medicine distiller's yeast are weighed, and Chinese herbal medicine distiller's yeast is pressed to the weight ratio of sorghum and lily
Example is divided into two parts, crushes spare；
(2) sorghum cooks：Sorghum is impregnated into the water, water is 3 times of sorghum weight, and water temperature is gradually increased to by room temperature
60 DEG C, spring, summer soaking time are 15h, and autumn, winter soaking time are 19h, and rice steamer pot is packed into after draining, and water is added, cooks
It is spare；
(3) lily cooks：Lily is cleaned, is crushed, impregnates 20h with 75 DEG C of warm water, drains and filled after being cooled to room temperature
Enter rice steamer pot, water is added, is first opened at 95 DEG C and steam 10min, steamed 15min again at 120 DEG C after capping, lily is cooked spare；
(4) it is saccharified：The sorghum cooked and lily are cooled to 17 DEG C, are respectively put into two wide-mouth rounds, and point
Not Jia Ru the obtained two parts of Chinese herbal medicine distiller's yeasts of step (1), stir evenly, be saccharified after capping, keep temperature in round
32 DEG C, the temperature in the place that is saccharified controls after 26 DEG C or so, 12 hours, takes off lid heat dissipation, keeps material temperature to be less than 38 DEG C, work as container bottom
Portion occurs stopping saccharification when saccharified liquid；
(5) it ferments：Sorghum after saccharification is mixed with lily, is transferred in jar fermenter, sorghum and lily total weight is added
20% water, it is desirable that 40 DEG C of water temperature carries out turning over unstrained spirits, ferments after capping, after 21 days, obtain fermented grain for second day；
(6) it distills：Fermented grain is distilled, it is desirable that it is violent after delaying in urgency before making a fire, obtain sorghum lily wine.
Wherein, water used above is all made of the mountain spring water that pH value is 7.5.
Comparative example 1
A kind of sorghum lily wine, is prepared as follows：
(1) sorting：It is 0.8 part bent to weigh 100 parts of sorghum, 20 parts of lily, common white, and common white song is pressed into sorghum and lily
Weight ratio be divided into two parts, crush spare；
(2) sorghum cooks：Sorghum is impregnated into the water, water is 2.5 times of sorghum weight, and water temperature is gradually risen by room temperature
To 60 DEG C, spring, summer soaking time are 14h, and autumn, winter soaking time are 18h, and rice steamer pot is packed into after draining, and water is added, and are steamed
It is ripe spare；
(3) lily cooks：Lily is cleaned, is crushed, impregnates 20h with 60 DEG C of warm water, drains and filled after being cooled to room temperature
Enter rice steamer pot, water is added, is first opened at 90 DEG C and steam 15min, steamed 20min again at 110 DEG C after capping, lily is cooked spare；
(4) it is saccharified：The sorghum cooked and lily are cooled to 16 DEG C, are respectively put into two wide-mouth rounds, and point
Not Jia Ru the obtained common white of step (1) it is bent, after stirring evenly, capping is saccharified, and keeps 31 DEG C of temperature in round, sugar
The temperature for changing place controls after 26 DEG C or so, 12 hours, takes off lid heat dissipation, material temperature is kept to be less than 38 DEG C, when container bottom occurs
Stop saccharification when saccharified liquid；
(5) it ferments：Sorghum after saccharification is mixed with lily, is transferred in jar fermenter, sorghum and lily total weight is added
20% water, it is desirable that 36~40 DEG C of water temperature carries out turning over unstrained spirits, ferments after capping, after 18 days, obtain fermented grain for second day；
(6) it distills：Fermented grain is distilled, it is desirable that it is violent after delaying in urgency before making a fire, obtain sorghum lily wine.
Wherein, water used above is all made of the mountain spring water that pH value is 7.4.
Contrast test
The sorghum lily wine made respectively to Examples 1 to 5, comparative example 1 carries out taste and judges.Select 10 qualifications
Sensory evaluation person, under conditions of each sensory evaluation person is relatively independent, everyone is according to oneself sense organ to sorghum lily wine
Quality provides corresponding scoring：Do not feel to be 0 point, weak is 1 point, and slightly weak is 2 points, and average out to 3 divides, and slightly strong is 4 points, and strong is 5 points,
And calculate separately the average mark of color and luster, fragrance and mouthfeel.The results are shown in Table 1：
1 sense organ evaluating meter of table
| Embodiment 1 | Embodiment 2 | Embodiment 3 | Embodiment 4 | Embodiment 5 | Comparative example 1 | |
| Color and luster | 4.4 | 4.6 | 4.5 | 4.2 | 4.5 | 4.3 |
| Fragrance | 4.3 | 4.7 | 4.4 | 4.3 | 4.6 | 3.8 |
| Mouthfeel | 4.2 | 4.5 | 4.4 | 4.4 | 4.3 | 3.5 |
As shown in Table 1, the sorghum lily wine of the making of embodiment 2~5 is compared to comparative example 1, and fragrance is more mellow, mainly
It shows aroma of pure, coordinate；Mouthfeel is more comfortable, and it is long to be mainly manifested in mellowness, rear taste.Wherein, the sorghum hundred of embodiment 2
The evaluation score highest for closing wine illustrates that formula and production method are more reasonable.
Claims (6)
1. a kind of sorghum lily wine, which is characterized in that include the raw material components of following parts by weight：90~110 parts of sorghum, lily 18
~22 parts, 0.72~0.88 part of Chinese herbal medicine distiller's yeast.
2. a kind of sorghum lily wine as described in claim 1, which is characterized in that the Chinese herbal medicine distiller's yeast is by herbal raw material：
2 parts of spina date seed, 2 parts of ginkgo leaf, 2 parts of Folium Sauropi, 1 part of mulberry leaf, 1 part of cortex albiziae, 1 part of Radix Glycyrrhizae, 1 part of purpleback murdannia herb, 1 part of the stem of noble dendrobium, Huang
1 part of cypress, 1 part of rhizoma imperatae are uniformly mixed, water spray moistening is placed at 28~36 DEG C after being sealed by fermentation 48~72h, and white through crushing
Song is uniformly mixed；Herbal raw material is 1 with white bent weight ratio：(1.2~1.8).
3. a kind of preparation method of sorghum lily wine as claimed in claim 1 or 2, which is characterized in that include the following steps：
(1) sorting：Sorghum, lily and Chinese herbal medicine distiller's yeast are weighed, and by Chinese herbal medicine distiller's yeast by the weight ratio of sorghum and lily point
It is two parts, crushes spare；
(2) sorghum cooks：Sorghum is impregnated into the water, spring, summer soaking time are 13~15h, when autumn, winter impregnate
Between be 17~19h, after draining be packed into rice steamer pot, be added water, cook spare；
(3) lily cooks：Lily is cleaned, is crushed, impregnates 20h with 55~75 DEG C of warm water, drains and filled after being cooled to room temperature
Enter rice steamer pot, water is added, cooks spare；
(4) it is saccharified：The sorghum cooked and lily are cooled to 15~17 DEG C, are respectively put into two wide-mouth rounds, and point
Not Jia Ru the obtained two parts of Chinese herbal medicine distiller's yeasts of step (1), stir evenly, be saccharified after capping, keep temperature in round
30~32 DEG C, the temperature in the place that is saccharified controls after 26 DEG C or so, 12 hours, takes off lid heat dissipation, keeps material temperature to be less than 38 DEG C, work as appearance
Device bottom occurs stopping saccharification when saccharified liquid；
(5) it ferments：Sorghum after saccharification is mixed with lily, is transferred in jar fermenter, sorghum and lily total weight 20% is added
Water, it is desirable that 36~40 DEG C of water temperature carries out turning over unstrained spirits, ferments after capping, after 15~21 days, obtain fermented grain for second day；
(6) it distills：Fermented grain is distilled, it is desirable that it is violent after delaying in urgency before making a fire, obtain sorghum lily wine.
4. a kind of preparation method of sorghum lily wine as claimed in claim 3, which is characterized in that the water is that pH value is 7.3
~7.5 mountain spring water.
5. a kind of preparation method of sorghum lily wine as claimed in claim 3, which is characterized in that in step (2), impregnate sorghum
When, water is 2~3 times of sorghum weight, and water temperature is gradually increased to 60 DEG C by room temperature.
6. a kind of preparation method of sorghum lily wine as claimed in claim 3, which is characterized in that in step (3), first 85~
It is opened at 95 DEG C and steams 10~20min, steam 15~25min again at 100~120 DEG C after capping.
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| CN111826251A (en) * | 2019-04-22 | 2020-10-27 | 福建省亚热带植物研究所 | Production method of dragon fruit lily wine |
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