CN109652266A - A kind of preparation method and chrysanthemum Spirit of chrysanthemum Spirit - Google Patents
A kind of preparation method and chrysanthemum Spirit of chrysanthemum Spirit Download PDFInfo
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- CN109652266A CN109652266A CN201910140045.1A CN201910140045A CN109652266A CN 109652266 A CN109652266 A CN 109652266A CN 201910140045 A CN201910140045 A CN 201910140045A CN 109652266 A CN109652266 A CN 109652266A
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- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
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Abstract
The invention discloses a kind of preparation methods of chrysanthemum Spirit, belong to the preparation technical field of health liquor, comprising the following steps: the selection and preparation of chrysanthemum；The selection and preparation of sorghum；The selection of Koji；Material quality part proportion；5~30 parts of dry chrysanthemum flower bud, 70~95 parts of glutinous sorghum, Koji dosage is the 1%~1.5% of dry chrysanthemum flower bud and glutinous sorghum quality sum；The production technology of glutinous sorghum, chrysanthemum flower bud prepare before entering cellar, zymotechnique, and the chrysanthemum flower bud that will be prepared before zymotechnique glutinous sorghum and cellar is uniformly mixed on airing bed, must mix grain；It is packed into bottom grain in fermentation vat, is packed into mixing grain immediately, covers face grain, mudding fermentation rolls into a ball into pond and burns temperature control at 23~25 DEG C, fermentation time 15 days, check mudding during fermentation daily, prevent from breathing freely, finally obtains fermentation grain；Distillation；Depositing of watt cylinder: outbound blends, seasons, bottling；The bitter taste of chrysanthemum Spirit can be reduced, and improves the content of wherein alcohol.
Description
Technical field
The present invention relates to the preparation technical fields of wine, and in particular to a kind of preparation method and chrysanthemum distillation of chrysanthemum Spirit
Wine.
Background technique
Chrysanthemum is composite family herbaceos perennial, is one of parts of generic medicinal plants of Chinese tradition, is mainly supplied with capitulum
It is medicinal.It is recorded according to ancient books, chrysanthemum sweet-bitter flavor, cold nature；There is relieve heat heat-clearing, clear liver and improve vision and the effects of detoxicating, relieving inflammation.To dry,
Hyperactivity of fire, mesh are puckery, or the limbs pain as caused by wind, cold, wet, numb disease have certain curative effect.
The chrysanthemum Spirit made of chrysanthemum and sorghum fermentation is just on the books in China's Compendium of Material Medica: long term usage Chrysanthemum steaming
" good color does not always enable head not white, makes light of one's life by commiting suicide and promote longevity " can be made one by evaporating wine；The preparation of chrysanthemum Spirit currently on the market
There are mainly two types of methods, first is that infusion method: being produced with other Chinese medicines with soaking technology by chrysanthemum, i.e., be base with the white wine of brewing
Wine impregnates dry chrysanthemum, extracts its effective component, is blent, deployed；Second is that the way of distillation.
Infusion method production chrysanthemum Spirit simple process, but the method production chrysanthemum Spirit have the shortcomings that one it is maximum
It is exactly that flavor is poor, it is impure to be mainly manifested in chrysanthemum fragrance, often has heavier alcohol or white wine song fragrance, taste light
A surname, heavy bitter taste, coarse peppery mouth are the chrysanthemum Spirit less varieties of current conventional immersion production, and market is extremely difficult sees, and are mostly
It is sold in the form of liquid medicine, while the chrysanthemum Spirit of conventional immersion production is because of its simple process, single, effective component in chrysanthemum
Extract insufficient, and its leftover bits and pieces cannot be comprehensively utilized sufficiently.
The chrysanthemum Spirit technique of way of distillation production is to mix dry chrysanthemum flower bud with wine and prepare chrysanthemum under the technique of distillation
Then chrysanthemum liquid is mixed with the wine of distillation preparation, obtains chrysanthemum Spirit by flower liquid；During preparing chrysanthemum liquid
It is only made using dry chrysanthemum flower bud and wine mixing distillation, it is intended to extract the effective component in chrysanthemum, the extraction effect is poor and distills
The chrysanthemum liquid poor taste arrived.
Summary of the invention
Present invention chrysanthemum Spirit prepared by the above-mentioned soaking technology and the way of distillation there are aiming at the problem that, the present invention provides
A kind of preparation method of chrysanthemum Spirit；
Technical scheme is as follows:
A kind of preparation method of chrysanthemum Spirit, comprising the following steps:
1) selection and preparation of chrysanthemum
Dendranthema morifolium Varieties select FLOS CHRYSANTHEMI ALBA from Haizhou of China, and fresh chrysanthemum flower bud is picked when fine day is without dew；
The fresh chrysanthemum flower bud of picking, with regard to carrying out steam beating, is dried, so that dry chrysanthemum flower bud is aqueous on the day of picking using disposable
Rate is lower than 8% and cryo-conservation；
2) selection and preparation of sorghum
Sorghum variety selects glutinous jowar, rejects damaged glutinous sorghum, and glutinous sorghum moisture content is lower than 12%；
3) selection of Koji
Koji selects Kai Zhouqu civil manual herbal medicine in Chongqing bent；
4) material quality part matches
5~30 parts of dry chrysanthemum flower bud prepared by step 1), 70~95 parts of the glutinous sorghum in step 2), Koji dosage are dry chrysanthemum flower bud
With the 1%~1.5% of glutinous sorghum quality sum；
5) production technology of glutinous sorghum, comprising the following steps:
A) steep grain: the glutinous sorghum of proportion by weight and soaked pour into steep grain pond in step 4), and 80~90 DEG C of soaked temperature will
Glutinous sorghum turns once, strikes off grain face, covers 73~74 DEG C of heat preservation immediately, takes off lid every 2~3h and checks primary, the bubble grain time is
Then 6~10h is released soaked；
B it) just steams: the glutinous sorghum soaked in step A) is entered into rice steamer；Static 5~10min can justify vapour after installing rice steamer, cover just
It steams, just steaming the time is 10~15min；
C after just steaming, 40~45 DEG C of bored water, bored water time: 10min) bored water: is added from the bottom to top into rice steamer rapidly
~12min；
D) multiple to steam: the bored water in step C) to be removed, high fire is steamed, digestion time are as follows: 60~70min, out rice steamer；
E) cultivation, comprising the following steps:
A) go out rice steamer: the glutinous sorghum tiling for going out rice steamer in step D) being spread out, is tiled with a thickness of 6~7cm；
B) song is spread in airing: turning over the glutinous sorghum in the step a) that dries in the air every 30~50min, turning over the number that dries in the air is 3-5 times；Turn over completion of drying in the air
After sow the song of medicine described in step 3), the quality of medicine song is calculated according to the ratio described in step 4)；
C) it receives case: sprinkling the song of medicine described in rice husk and step 3) on each case seat, for rice husk with a thickness of 1~2cm, medicine is bent
With a thickness of 0.3~1mm, will be mixed in step b) in the glutinous sorghum shovel cartonning of medicine song；From rice steamer out is started to the time receiving case and finishing
For 1~2.5h；
D) cultivation management: winter passes through 25~26h outlet, and summer passes through 21~22h outlet；
6) chrysanthemum flower bud prepares before entering cellar:
It will dry chrysanthemum flower bud described in the step 1) according to the proportion by weight in step 4)；Dry chrysanthemum flower bud cures preparation method: will
Tail wine be heated to 40~45 DEG C and dry chrysanthemum flower bud is uniformly mixed it is wet, mix it is wet after chrysanthemum flower bud be put into closed 24~36h in tank, temperature in tank
Maintain 33~37 DEG C；Wherein: the mass ratio of dry chrysanthemum flower bud and tail wine is 10:2；
7) zymotechnique, comprising the following steps:
F) the chrysanthemum flower bud that will be prepared in the glutinous sorghum prepared in step 5) and step 6) mixes equal on airing bed
It is even, grain must be mixed；
G) it is packed into bottom grain in fermentation vat, is packed into mixing grain immediately, covers face grain, mudding fermentation rolls into a ball into pond and burns temperature control
At 23~25 DEG C, fermentation time 15 days, mudding is checked during fermentation daily, prevents from breathing freely, finally obtains fermentation grain；
8) it distills, comprising the following steps:
H) by the fermentation grain uploading in rice steamer of step g) fermenting-ripening；
I) control of wine temperature is connect at 30~31 DEG C, 53~63%vol of alcoholic strength, removes turn around wine and tail wine；
J) distillation finishes to obtain chrysanthemum Spirit magma, and grain goes out rice steamer, uses as next time with grain；
9) depositing of watt cylinder:
The chrysanthemum Spirit magma distilled out is packed into watt cylinder, is placed on wine inventoryization, and the time is 3 years or more, and relative humidity is protected
It holds 83~87%, temperature control is at 16 DEG C hereinafter, at least stirring a wine body each season；
10) outbound, blend, season, bottling.
The working principle of the invention has the beneficial effect that the mass parts of dry chrysanthemum flower bud and glutinous sorghum are respectively as follows: 5~30 parts, 70
~95 parts, Koji dosage is the 1%~1.5% of dry chrysanthemum flower bud and glutinous sorghum quality sum；Each raw material is prepared using said ratio
The ratio of the effective component of the wine and chrysanthemum in chrysanthemum Spirit come is suitable, when drinking a certain amount of chrysanthemum Spirit, both
It is moderate to the intake of chrysanthemum effective component to can satisfy human body, and human body can be made to take in certain alcohol, so that the chrysanthemum
The sweet flavor and alcohol of flower Spirit are lightly seasoned, common people can be suitble to use, use scope is wide.
In this distillation technique: glutinous sorghum is using mix medicine song and culture bacterium colony after first just steaming, and first uses tail wine by dry chrysanthemum
Flower bud is impregnated, for dry chrysanthemum flower bud thoroughly to be foamed and leaches part effective component therein；The chrysanthemum flower bud completed will finally be impregnated
It is mixed to form mixing grain with the successful glutinous sorghum of bacterium colony culture, mixing grain is first fermented, by the starch in glutinous sorghum and chrysanthemum flower bud
Alcohol is decomposed to form convenient for the release of effective component in chrysanthemum flower bud, and medicine song can react with the ingredient in chrysanthemum flower bud with bitter taste
Water and carbon dioxide are formed, the bitter taste in chrysanthemum Spirit is reduced；After fermentation by distillation, chrysanthemum Spirit is obtained.
It further limits, the petal and flower seat of step 1) the fresh chrysanthemum flower bud are in 90 degree of right angles.
It further limits, fixation time described in step 1) is 2~5min.
It further limits, low temperature described in step 1) is 3~8 DEG C.
It further limits, the partial size of glutinous sorghum described in step 2) is 0.5~1cm.
The present invention also provides the chrysanthemum Spirits of the preparation method preparation by above-mentioned chrysanthemum Spirit.
Specific embodiment
Control group
A kind of preparation method of chrysanthemum Spirit, comprising the following steps:
1) selection and preparation of chrysanthemum
Dendranthema morifolium Varieties select FLOS CHRYSANTHEMI ALBA from Haizhou of China, and fresh chrysanthemum flower bud, the petal and flower seat of the fresh chrysanthemum thunder of picking are picked when fine day is without dew
In 90 degree of right angles；
With regard to carrying out steam beating on the day of picking, fixation time 3min is dried the fresh chrysanthemum flower bud of picking using disposable drying
Dry temperature is 68~72 DEG C, stops when the moisture content of dry chrysanthemum flower bud is lower than 8% and saves in the environment of 3~8 DEG C；
2) selection and preparation of sorghum
Sorghum variety selects glutinous jowar, rejects damaged glutinous sorghum, and glutinous sorghum moisture content is lower than 12%, the partial size of glutinous sorghum
For 0.5~1cm；
3) selection of Koji
Koji selects Kai Zhouqu civil manual herbal medicine in Chongqing bent；
4) material quality part matches
Dry chrysanthemum flower bud 5kg prepared by step 1), the glutinous sorghum 70kg in step 2), Koji dosage are 1.125kg；
5) production technology of glutinous sorghum, comprising the following steps:
A) steep grain: the glutinous sorghum of proportion by weight and soaked pour into steep grain pond in step 4), and 80~90 DEG C of soaked temperature will
Glutinous sorghum turns once, strikes off grain face, covers 73~74 DEG C of heat preservation immediately, takes off lid every 2h and checks once, checks glutinous sorghum grain
Whether expose the surface, the bubble grain time is 6h, is then released soaked；
B it) just steams: the glutinous sorghum soaked in step A) is entered into rice steamer；Static 5min can justify vapour after installing rice steamer, cover and just steam,
Just steaming the time is 10min；
C) bored water: after just steaming, 40~45 DEG C of bored water is added from the bottom to top into rice steamer rapidly, the bored water time:
10min；
D) multiple to steam: the bored water in step C) to be removed, high fire is steamed, digestion time are as follows: 60min, out rice steamer；
E) cultivation, comprising the following steps:
A) go out rice steamer: the glutinous sorghum tiling for going out rice steamer in step D) being spread out, is tiled with a thickness of 6~7cm；
B) song is spread in airing: turning over the glutinous sorghum in the step a) that dries in the air every 30min, turning over the number that dries in the air is 3 times；It turns over and is sowed after the completion of drying in the air
Medicine described in step 3) is bent, and the quality of medicine song is 1.125kg described in step 4)；
C) it receives case: sprinkling the song of medicine described in rice husk and step 3) on each case seat, for rice husk with a thickness of 1~2cm, medicine is bent
With a thickness of 0.3~1mm, will be mixed in step b) in the glutinous sorghum shovel cartonning of medicine song；From rice steamer out is started to the time receiving case and finishing
For 1h；
D) cultivation management: pass through 21h outlet；
6) chrysanthemum flower bud prepares before entering cellar:
It will be according to dry chrysanthemum flower bud described in the 5kg in step 4)；Dry chrysanthemum flower bud cures preparation method: by tail wine, (prepared by distillating method
The wine of rice steamer is finally flowed out during chrysanthemum Spirit, the alcoholic strength of the wine is 30%vol or so) it is heated to 40~45 DEG C and incites somebody to action
Dry chrysanthemum flower bud uniformly mix it is wet, mix it is wet after chrysanthemum flower bud be put into tank it is closed for 24 hours, temperature maintains 33~37 DEG C in tank；Wherein tail wine
Quality is 1kg, and chrysanthemum flower bud is put into carry out distillation procedure, obtains chrysanthemum liquid；
7) zymotechnique, comprising the following steps:
F) glutinous sorghum airing on airing bed that will be prepared in step 5)；
G) it is packed into bottom grain in fermentation vat, is packed into glutinous sorghum immediately, covers face grain, mudding fermentation rolls into a ball into pond and burns temperature control
At 23~25 DEG C, fermentation time 15 days, mudding is checked during fermentation daily, prevents from breathing freely, finally obtains fermentation grain；
8) it distills, comprising the following steps:
H) by the fermentation grain uploading in rice steamer of step g) fermenting-ripening；
I) control of wine temperature is connect at 30~31 DEG C, removes turn around wine and tail wine；
J) distillation finishes, and obtains wine, and grain goes out rice steamer, uses as next time with grain；
9) depositing of watt cylinder:
The chrysanthemum liquid being prepared in step 6) is mixed with the wine being prepared in step 8) and be packed into watt cylinder, is placed on wine
Inventoryization, time are 3 years or more, and relative humidity is maintained at 83~87%, temperature control at 16 DEG C hereinafter, each season extremely
A wine body is stirred less；
10) outbound, blend, season, bottling.
The content of alcohol and chrysanthemum glucoside in the mixed liquor that detection chrysanthemum liquid and wine are mixed to get；As shown in table 1.
Embodiment 1
The present embodiment is carried out in summer,
A kind of preparation method of chrysanthemum Spirit, comprising the following steps:
1) selection and preparation of chrysanthemum
Dendranthema morifolium Varieties select FLOS CHRYSANTHEMI ALBA from Haizhou of China, and fresh chrysanthemum flower bud, the petal and flower seat of the fresh chrysanthemum thunder of picking are picked when fine day is without dew
In 90 degree of right angles；
With regard to carrying out steam beating on the day of picking, fixation time 3min is dried the fresh chrysanthemum flower bud of picking using disposable drying
Dry temperature is 68~72 DEG C, stops when the moisture content of dry chrysanthemum flower bud is lower than 8% and saves in the environment of 3~8 DEG C；
2) selection and preparation of sorghum
Sorghum variety selects glutinous jowar, rejects damaged glutinous sorghum, and glutinous sorghum moisture content is lower than 12%, the partial size of glutinous sorghum
For 0.5~1cm；
3) selection of Koji
Koji selects Kai Zhouqu civil manual herbal medicine in Chongqing bent；
4) material quality part matches
Dry chrysanthemum flower bud 5kg prepared by step 1), the glutinous sorghum 70kg in step 2), Koji dosage are 1.125kg；
5) production technology of glutinous sorghum, comprising the following steps:
A) steep grain: the glutinous sorghum of proportion by weight and soaked pour into steep grain pond in step 4), and 80~90 DEG C of soaked temperature will
Glutinous sorghum turns once, strikes off grain face, covers 73~74 DEG C of heat preservation immediately, takes off lid every 2h and checks once, checks glutinous sorghum grain
Whether expose the surface, the bubble grain time is 6h, is then released soaked；
B it) just steams: the glutinous sorghum soaked in step A) is entered into rice steamer；Static 5min can justify vapour after installing rice steamer, cover and just steam,
Just steaming the time is 10min；
C) bored water: after just steaming, 40~45 DEG C of bored water is added from the bottom to top into rice steamer rapidly, the bored water time:
10min；
D) multiple to steam: the bored water in step C) to be removed, high fire is steamed, digestion time are as follows: 60min, out rice steamer；
E) cultivation, comprising the following steps:
A) go out rice steamer: the glutinous sorghum tiling for going out rice steamer in step D) being spread out, is tiled with a thickness of 6~7cm；
B) song is spread in airing: turning over the glutinous sorghum in the step a) that dries in the air every 30min, turning over the number that dries in the air is 3 times；It turns over and is sowed after the completion of drying in the air
Medicine described in step 3) is bent, and the quality of medicine song is 1.125kg described in step 4)；
C) it receives case: sprinkling the song of medicine described in rice husk and step 3) on each case seat, for rice husk with a thickness of 1~2cm, medicine is bent
With a thickness of 0.3~1mm, will be mixed in step b) in the glutinous sorghum shovel cartonning of medicine song；From rice steamer out is started to the time receiving case and finishing
For 1h；
D) cultivation management: pass through 21h outlet；
6) chrysanthemum flower bud prepares before entering cellar:
It will be according to dry chrysanthemum flower bud described in the 5kg in step 4)；Dry chrysanthemum flower bud cures preparation method: by tail wine, (prepared by distillating method
The wine of rice steamer is finally flowed out during chrysanthemum Spirit, the alcoholic strength of the wine is 30%vol or so) it is heated to 40~45 DEG C and incites somebody to action
Dry chrysanthemum flower bud uniformly mix it is wet, mix it is wet after chrysanthemum flower bud be put into tank it is closed for 24 hours, temperature maintains 33~37 DEG C in tank；Wherein tail wine
Quality is 1kg；
7) zymotechnique, comprising the following steps:
F) the chrysanthemum flower bud that will be prepared in the glutinous sorghum prepared in step 5) and step 6) mixes equal on airing bed
It is even, grain must be mixed；
G) it is packed into bottom grain in fermentation vat, is packed into mixing grain immediately, covers face grain, mudding fermentation rolls into a ball into pond and burns temperature control
At 23~25 DEG C, fermentation time 15 days, mudding is checked during fermentation daily, prevents from breathing freely, finally obtains fermentation grain；
8) it distills, comprising the following steps:
H) by the fermentation grain uploading in rice steamer of step g) fermenting-ripening；
I) control of wine temperature is connect at 30~31 DEG C, 53~63%vol of alcoholic strength, removes turn around wine and tail wine；
J) distillation finishes, and obtains chrysanthemum Spirit magma, and grain goes out rice steamer, uses as next time with grain；
9) depositing of watt cylinder:
The chrysanthemum Spirit magma distilled out is packed into watt cylinder, is placed on wine inventoryization, and the time is 3 years or more, and relative humidity is protected
It holds 83~87%, temperature control is at 16 DEG C hereinafter, at least stirring a wine body each season；
10) outbound, blend, season, bottling.
The content of alcohol and chrysanthemum glucoside in chrysanthemum Spirit magma is detected, as shown in table 1；
Embodiment 2
It is carried out in the environment of the present embodiment in winter；
A kind of preparation method of chrysanthemum Spirit, comprising the following steps:
1) selection and preparation of chrysanthemum
Dendranthema morifolium Varieties select FLOS CHRYSANTHEMI ALBA from Haizhou of China, and fresh chrysanthemum flower bud, the petal and flower seat of the fresh chrysanthemum thunder of picking are picked when fine day is without dew
In 90 degree of right angles；
With regard to carrying out steam beating on the day of picking, fixation time 5min is dried the fresh chrysanthemum flower bud of picking using disposable drying
Dry temperature is 68~72 DEG C, stops when the moisture content of dry chrysanthemum flower bud is lower than 8% and saves in the environment of 3~8 DEG C；
2) selection and preparation of sorghum
Sorghum variety selects glutinous jowar, rejects damaged glutinous sorghum, and glutinous sorghum moisture content is lower than 12%, the partial size of glutinous sorghum
For 0.5~1cm；
3) selection of Koji
Koji selects Kai Zhouqu civil manual herbal medicine in Chongqing bent；
4) material quality part matches
Dry chrysanthemum flower bud 20kg prepared by step 1), the glutinous sorghum 80kg in step 2), Koji dosage are 1kg；
5) production technology of glutinous sorghum, comprising the following steps:
A) steep grain: the glutinous sorghum of proportion by weight and soaked pour into steep grain pond in step 4), and 80~90 DEG C of soaked temperature will
Glutinous sorghum turns once, strikes off grain face, covers 73~74 DEG C of heat preservation immediately, takes off lid every 3h and checks once, checks glutinous sorghum grain
Whether expose the surface, the bubble grain time is 10h, is then released soaked；
B it) just steams: the glutinous sorghum soaked in step A) is entered into rice steamer；Quiet 10min can justify vapour after installing rice steamer, cover and just steam, just
The steaming time is 15min；
C) bored water: after just steaming, 40~45 DEG C of bored water is added from the bottom to top into rice steamer rapidly, the bored water time:
12min；
D) multiple to steam: the bored water in step C) to be removed, high fire is steamed, digestion time are as follows: 70min, out rice steamer；
E) cultivation, comprising the following steps:
A) go out rice steamer: the glutinous sorghum tiling for going out rice steamer in step D) being spread out, is tiled with a thickness of 6~7cm；
B) song is spread in airing: turning over the glutinous sorghum in the step a) that dries in the air every 50min, turning over the number that dries in the air is 3 times；It turns over and is sowed after the completion of drying in the air
Medicine described in step 3) is bent, and the quality of medicine song is 1kg described in step 4)；
C) it receives case: sprinkling the song of medicine described in rice husk and step 3) on each case seat, for rice husk with a thickness of 1~2cm, medicine is bent
With a thickness of 0.3~1mm, will be mixed in step b) in the glutinous sorghum shovel cartonning of medicine song；From rice steamer out is started to the time receiving case and finishing
For 2.5h；
D) cultivation management: pass through 26h outlet；
6) chrysanthemum flower bud prepares before entering cellar:
It will be according to dry chrysanthemum flower bud described in the 20kg in step 4)；Dry chrysanthemum flower bud cures preparation method: by tail wine, (prepared by distillating method
The wine of rice steamer is finally flowed out during chrysanthemum Spirit, the alcoholic strength of the wine is 30%vol or so) it is heated to 40~45 DEG C and incites somebody to action
Dry chrysanthemum flower bud uniformly mix it is wet, mix it is wet after chrysanthemum flower bud be put into tank it is closed for 24 hours, temperature maintains 33~37 DEG C in tank；Wherein tail wine
Quality is 4kg；
7) zymotechnique, comprising the following steps:
F) the chrysanthemum flower bud that will be prepared in the glutinous sorghum prepared in step 5) and step 6) mixes equal on airing bed
It is even, grain must be mixed；
G) it is packed into bottom grain in fermentation vat, is packed into mixing grain immediately, covers face grain, mudding fermentation rolls into a ball into pond and burns temperature control
At 23~25 DEG C, fermentation time 15 days, mudding is checked during fermentation daily, prevents from breathing freely, finally obtains fermentation grain；
8) it distills, comprising the following steps:
H) by the fermentation grain uploading in rice steamer of step g) fermenting-ripening；
I) control of wine temperature is connect at 30~31 DEG C, 53~63%vol of alcoholic strength, removes turn around wine and tail wine；
J) distillation finishes, and obtains chrysanthemum Spirit magma, and grain goes out rice steamer, uses as next time with grain；
9) depositing of watt cylinder:
The chrysanthemum Spirit magma distilled out is packed into watt cylinder, is placed on wine inventoryization, and the time is 3 years or more, and relative humidity is protected
It holds 83~87%, temperature control is at 16 DEG C hereinafter, at least stirring a wine body each season；
10) outbound, blend, season, bottling.
The content of alcohol and chrysanthemum glucoside in chrysanthemum Spirit magma is detected, as shown in table 1.
Embodiment 3
The present embodiment carries out in the environment of summer；
A kind of preparation method of chrysanthemum Spirit, comprising the following steps:
1) selection and preparation of chrysanthemum
Dendranthema morifolium Varieties select FLOS CHRYSANTHEMI ALBA from Haizhou of China, and fresh chrysanthemum flower bud, the petal and flower seat of the fresh chrysanthemum thunder of picking are picked when fine day is without dew
In 90 degree of right angles；
With regard to carrying out steam beating on the day of picking, fixation time 4min is dried the fresh chrysanthemum flower bud of picking using disposable drying
Dry temperature is 68~72 DEG C, stops when the moisture content of dry chrysanthemum flower bud is lower than 8% and saves in the environment of 3~8 DEG C；
2) selection and preparation of sorghum
Sorghum variety selects glutinous jowar, rejects damaged glutinous sorghum, and glutinous sorghum moisture content is lower than 12%, the partial size of glutinous sorghum
For 0.5~1cm；
3) selection of Koji
Koji selects Kai Zhouqu civil manual herbal medicine in Chongqing bent；
4) material quality part matches
Dry chrysanthemum flower bud 30kg prepared by step 1), the glutinous sorghum 95kg in step 2), Koji dosage are 1.5625kg；
5) production technology of glutinous sorghum, comprising the following steps:
A) steep grain: the glutinous sorghum of proportion by weight and soaked pour into steep grain pond in step 4), and 80~90 DEG C of soaked temperature will
Glutinous sorghum turns once, strikes off grain face, covers 73~74 DEG C of heat preservation immediately, takes off lid every 2.3h and checks once, checks glutinous sorghum
Whether grain exposes the surface, and the bubble grain time is 8h, then releases soaked；
B it) just steams: the glutinous sorghum soaked in step A) is entered into rice steamer；Quiet 7min can justify vapour after installing rice steamer, cover and just steam, just
The steaming time is 13min；
C) bored water: after just steaming, 40~45 DEG C of bored water is added from the bottom to top into rice steamer rapidly, the bored water time:
11min；
D) multiple to steam: the bored water in step C) to be removed, high fire is steamed, digestion time are as follows: 66min, out rice steamer；
E) cultivation, comprising the following steps:
A) go out rice steamer: the glutinous sorghum tiling for going out rice steamer in step D) being spread out, is tiled with a thickness of 6~7cm；
B) song is spread in airing: turning over the glutinous sorghum in the step a) that dries in the air every 45min, turning over the number that dries in the air is 5 times；It turns over and is sowed after the completion of drying in the air
Medicine described in step 3) is bent, and the quality of medicine song is 1.5625kg described in step 4)；
C) it receives case: sprinkling the song of medicine described in rice husk and step 3) on each case seat, for rice husk with a thickness of 1~2cm, medicine is bent
With a thickness of 0.3~1mm, will be mixed in step b) in the glutinous sorghum shovel cartonning of medicine song；From rice steamer out is started to the time receiving case and finishing
For 1.8h；
D) cultivation management: pass through 25.5h outlet；
6) chrysanthemum flower bud prepares before entering cellar:
It will be according to dry chrysanthemum flower bud described in the 30kg in step 4)；Dry chrysanthemum flower bud cures preparation method: by tail wine, (prepared by distillating method
The wine of rice steamer is finally flowed out during chrysanthemum Spirit, the alcoholic strength of the wine is 30%vol or so) it is heated to 40~45 DEG C and incites somebody to action
Dry chrysanthemum flower bud uniformly mix it is wet, mix it is wet after chrysanthemum flower bud be put into closed 36h in tank, temperature maintains 33~37 DEG C in tank；Wherein tail wine
Quality is 6kg；
7) zymotechnique, comprising the following steps:
F) the chrysanthemum flower bud that will be prepared in the glutinous sorghum prepared in step 5) and step 6) mixes equal on airing bed
It is even, grain must be mixed；
G) it is packed into bottom grain in fermentation vat, is packed into mixing grain immediately, covers face grain, mudding fermentation rolls into a ball into pond and burns temperature control
At 23~25 DEG C, fermentation time 15 days, mudding is checked during fermentation daily, prevents from breathing freely, finally obtains fermentation grain；
8) it distills, comprising the following steps:
H) by the fermentation grain uploading in rice steamer of step g) fermenting-ripening；
I) control of wine temperature is connect at 30~31 DEG C, 53~63%vol of alcoholic strength, removes turn around wine and tail wine；
J) distillation finishes, and obtains chrysanthemum Spirit magma, and grain goes out rice steamer, uses as next time with grain；
9) depositing of watt cylinder:
The chrysanthemum Spirit magma distilled out is packed into watt cylinder, is placed on wine inventoryization, and the time is 3 years or more, and relative humidity is protected
It holds 83~87%, temperature control is at 16 DEG C hereinafter, at least stirring a wine body each season；
10) outbound, blend, season, bottling.
The content of alcohol and chrysanthemum glucoside in chrysanthemum Spirit magma is detected, as shown in table 1.
Table 1
As shown in Table 1, chrysanthemum flower bud tail wine is impregnated, glutinous sorghum, which first carries out just steaming, then sprinkles medicine Qu Jinhang fermentation, most
The glutinous sorghum after the chrysanthemum flower bud of immersion and fermentation is subjected to mixing distillation afterwards, obtains chrysanthemum Spirit；The chrysanthemum which obtains
Alcohol content in Spirit is high, and chrysanthemum salidroside content is low, can reduce the bitter taste of chrysanthemum Spirit, and improves wherein alcohol
Content reduces the amount for finally distilling the vinasse left.
The above shows and describes the basic principles and main features of the present invention and the advantages of the present invention.The technology of the industry
Personnel are it should be appreciated that the present invention is not limited to the above embodiments, and the above embodiments and description only describe this
The principle of invention, without departing from the spirit and scope of the present invention, various changes and improvements may be made to the invention, these changes
Change and improvement all fall within the protetion scope of the claimed invention.The claimed scope of the invention by appended claims and its
Equivalent thereof.
Claims (6)
1. a kind of preparation method of chrysanthemum Spirit, which comprises the following steps:
1) selection and preparation of chrysanthemum
Dendranthema morifolium Varieties select FLOS CHRYSANTHEMI ALBA from Haizhou of China, and fresh chrysanthemum flower bud is picked when fine day is without dew；
The fresh chrysanthemum flower bud of picking, with regard to carrying out steam beating, is dried, so that the moisture content of dry chrysanthemum flower bud is low on the day of picking using disposable
In 8% and cryo-conservation；
2) selection and preparation of sorghum
Sorghum variety selects glutinous jowar, rejects damaged glutinous sorghum, and glutinous sorghum moisture content is lower than 12%；
3) selection of Koji
Koji selects Kai Zhouqu civil manual herbal medicine in Chongqing bent；
4) material quality part matches
5~30 parts of dry chrysanthemum flower bud prepared by step 1), 70~95 parts of the glutinous sorghum in step 2), Koji dosage be dry chrysanthemum flower bud with it is glutinous
The 1%~1.5% of sorghum quality sum；
5) production technology of glutinous sorghum, comprising the following steps:
A) steep grain: the glutinous sorghum of proportion by weight and soaked pour into steep grain pond, 80~90 DEG C of soaked temperature, by glutinous height in step 4)
Fine strain of millet turns once, strikes off grain face, covers 73~74 DEG C of heat preservation immediately, takes off lid every 2~3h and checks primary, and the bubble grain time is 6~
Then 10h is released soaked；
B it) just steams: the glutinous sorghum soaked in step A) is entered into rice steamer；Static 5~10min can justify vapour after installing rice steamer, cover and just steam,
Just steaming the time is 10~15min；
C) bored water: after just steaming, 40~45 DEG C of bored water is added from the bottom to top into rice steamer rapidly, the bored water time: 10min~
12min；
D) multiple to steam: the bored water in step C) to be removed, high fire is steamed, digestion time are as follows: 60~70min, out rice steamer；
E) cultivation, comprising the following steps:
A) go out rice steamer: the glutinous sorghum tiling for going out rice steamer in step D) being spread out, is tiled with a thickness of 6~7cm；
B) song is spread in airing: turning over the glutinous sorghum in the step a) that dries in the air every 30~50min, turning over the number that dries in the air is 3-5 times；It turns over and is broadcast after the completion of drying in the air
The song of medicine described in step 3) is spread, the quality of medicine song is calculated according to the ratio described in step 4)；
C) it receives case: sprinkling the song of medicine described in rice husk and step 3) on each case seat, rice husk is with a thickness of 1~2cm, the thickness of medicine song
For 0.3~1mm, will be mixed in step b) in the glutinous sorghum shovel cartonning of medicine song；From start rice steamer out to receive the time that case finishes be 1~
2.5h；
D) cultivation management: winter passes through 25~26h outlet, and summer passes through 21~22h outlet；
6) chrysanthemum flower bud prepares before entering cellar:
It will dry chrysanthemum flower bud described in the step 1) according to the proportion by weight in step 4)；Dry chrysanthemum flower bud cures preparation method: by tail wine
Be heated to 40~45 DEG C and dry chrysanthemum flower bud is uniformly mixed it is wet, mix it is wet after chrysanthemum flower bud be put into closed 24~36h in tank, in tank temperature maintain
At 33~37 DEG C；Wherein: the mass ratio of dry chrysanthemum flower bud and tail wine is 10:2；
7) zymotechnique, comprising the following steps:
F) the chrysanthemum flower bud that will be prepared in the glutinous sorghum prepared in step 5) and step 6) is uniformly mixed on airing bed,
Grain must be mixed；
G) it is packed into bottom grain in fermentation vat, is packed into mixing grain immediately, covers face grain, mudding fermentation rolls into a ball into pond and burns temperature control 23
~25 DEG C, fermentation time 15 days, mudding is checked during fermentation daily, prevents from breathing freely, finally obtains fermentation grain；
8) it distills, comprising the following steps:
H) by the fermentation grain uploading in rice steamer of step g) fermenting-ripening；
I) control of wine temperature is connect at 30~31 DEG C, 53~63%vol of alcoholic strength, removes turn around wine and tail wine；
J) distillation finishes, and obtains chrysanthemum Spirit magma, and grain goes out rice steamer, uses as next time with grain；
9) depositing of watt cylinder:
The chrysanthemum Spirit magma distilled out is packed into watt cylinder, is placed on wine inventoryization, and the time is 3 years or more, and relative humidity is maintained at
83~87%, temperature control is at 16 DEG C hereinafter, at least stirring a wine body each season；
10) outbound, blend, season, bottling.
2. a kind of preparation method of chrysanthemum Spirit according to claim 1, which is characterized in that step 1) the fresh chrysanthemum flower bud
Petal and flower seat be in 90 degree of right angles.
3. a kind of preparation method of chrysanthemum Spirit according to claim 1, which is characterized in that finish described in step 1)
Time is 2~5min.
4. a kind of preparation method of chrysanthemum Spirit according to claim 1, which is characterized in that low temperature described in step 1)
It is 3~8 DEG C.
5. a kind of preparation method of chrysanthemum Spirit according to claim 1, which is characterized in that glutinous height described in step 2)
The partial size of fine strain of millet is 0.5~1cm.
6. the preparation-obtained chrysanthemum Spirit of preparation method of any one of -5 chrysanthemum Spirits according to claim 1.
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| CN112226316A (en) * | 2020-10-21 | 2021-01-15 | 张建平 | Metaplexis japonica spring health-care wine and preparation method thereof |
| CN113755290A (en) * | 2021-09-08 | 2021-12-07 | 四川郎酒股份有限公司 | Maotai-flavor flavoring wine and preparation method thereof |
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