CN110467994A - A kind of chrysanthemum wine and its fermentation technique - Google Patents
A kind of chrysanthemum wine and its fermentation technique Download PDFInfo
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- CN110467994A CN110467994A CN201910808793.2A CN201910808793A CN110467994A CN 110467994 A CN110467994 A CN 110467994A CN 201910808793 A CN201910808793 A CN 201910808793A CN 110467994 A CN110467994 A CN 110467994A
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- C12G3/00—Preparation of other alcoholic beverages
- C12G3/02—Preparation of other alcoholic beverages by fermentation
- C12G3/021—Preparation of other alcoholic beverages by fermentation of botanical family Poaceae, e.g. wheat, millet, sorghum, barley, rye, or corn
- C12G3/022—Preparation of other alcoholic beverages by fermentation of botanical family Poaceae, e.g. wheat, millet, sorghum, barley, rye, or corn of botanical genus Oryza, e.g. rice
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- C12G3/026—Preparation of other alcoholic beverages by fermentation with health-improving ingredients, e.g. flavonoids, flavones, polyphenols or polysaccharides, added before or during the fermentation stage; with flavouring ingredients added before or during the fermentation stage
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- C12H—PASTEURISATION, STERILISATION, PRESERVATION, PURIFICATION, CLARIFICATION OR AGEING OF ALCOHOLIC BEVERAGES; METHODS FOR ALTERING THE ALCOHOL CONTENT OF FERMENTED SOLUTIONS OR ALCOHOLIC BEVERAGES
- C12H6/00—Methods for increasing the alcohol content of fermented solutions or alcoholic beverages
- C12H6/02—Methods for increasing the alcohol content of fermented solutions or alcoholic beverages by distillation
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Abstract
The present invention provides a kind of chrysanthemum wine and its fermentation technique, belongs to health liquor technical field.The chrysanthemum wine, the raw material including following weight percent: snow chrysanthemum 3%-7%, glutinous sorghum rice 30%-40%, glutinous broom corn 16%-22%, glutinous rice 15%-27%, shelled buckwheat 10%-15%, waxy corn 3%-7%, crushed grain rice 1%-4%.The fermentation technique of chrysanthemum wine, including saccharification and fermentation process and method of making liquor, the saccharification and fermentation process include raw material soaking, cooking, diastatic fermentation step several times, and fermentation material is made；The method of making liquor includes that fermentation material supernatant liquid is made to yellow rice wine, and white wine is made in rest part, then by yellow rice wine and white wine magma hook tune, after two-stage sterilization, gained chrysanthemum wine dress altar embedment underground is stored ageing 1 year or more.The present invention is fed intake by 4-9 times in the saccharification and fermentation process of chrysanthemum wine and extends raw saccharified fermentation time, keeps wine body more soft, mellow.
Description
Technical field
The invention belongs to health liquor technical fields, and in particular to a kind of chrysanthemum wine and its fermentation technique.
Background technique
" chrysanthemum wine " is ancient to claim " life-prolonging wine ", and soft mellow, the in sweet flavor fragrance of taste has nourishing the liver, improving eyesight, brain tonic, anti-aging
And other effects, it is that must drink in the Double Ninth Festival in ancient times, " the lucky wine " that calamity of dispelling is prayed for blessings.
Chrysanthemum adopts essence of heaven and earth, not pleasant with the lovely color of goblin, does not contend in beauty with the spring, blows in northwester frequency, frost is solidifying big
Loftily solely opened when ground, with it is elegant it is quaint and elegant be cited as people having a common goal by kind and upright men, indicating character, show the high wind of virtue, become lonely
The synonym that generation is solely embraced just has special effect just because of it has such characteristic with the wine that chrysanthemum is brewed.
" chrysanthemum wine " on the market is matched with " white wine " or " rice wine " addition chrysanthemum and the immersion of some auxiliary materials mostly now
Make, no matter mouthfeel, fragrance and nutrition it is not ideal, and cannot store for a long time.
Summary of the invention
It is bad to solve chrysanthemum wine mouthfeel in the prior art by providing a kind of chrysanthemum wine and its fermentation technique by the present invention
Technical problem.
To achieve the above object, the technical solution of the invention is as follows:
A kind of chrysanthemum wine, the raw material including following weight percent: snow chrysanthemum 3%-7%, glutinous sorghum rice 30%-40%, broomcorn millet
Sub- rice 16%-22%, glutinous rice 15%-27%, shelled buckwheat 10%-15%, waxy corn 3%-7%, crushed grain rice 1%-4%.
Preferably, the raw material including following weight percent: snow chrysanthemum 5%, glutinous sorghum rice 35%, glutinous broom corn 20%, glutinous rice
20%, shelled buckwheat 12%, waxy corn 5%, crushed grain rice 3%.
A kind of fermentation technique of chrysanthemum wine, including saccharification and fermentation process and method of making liquor, the saccharification and fermentation process include
Fermentation material is made in raw material soaking, cooking, diastatic fermentation step several times；The method of making liquor includes by fermentation material upper liquid
System is at yellow rice wine, and white wine is made in rest part, then by yellow rice wine and white wine magma hook tune, after two-stage sterilization, by gained chrysanthemum wine
It fills altar embedment underground storage ageing 1 year or more.
Preferably, the saccharification and fermentation process the following steps are included:
(1) basestocks impregnate: will expect based on glutinous sorghum rice, shelled buckwheat, glutinous broom corn, glutinous rice, waxy corn, take in proportion
Glutinous sorghum rice, shelled buckwheat impregnate 10-14 hour, and glutinous broom corn, glutinous rice, waxy corn impregnate 5-7 hour；
(2) cook: 2-2.5 times of the basestocks water measured is added in iron pan within first day, boils rear tripping in crushed grain rice and boils 15-25 points
Clock adds the basestocks soaked and boils to soft rotten sticky athero- without hard-core；
(3) diastatic fermentation: well-done basestocks being dug out and are fitted into continual stirring in fermentation ground cylinder, and temperature is down to 36-
Addition wheat yeast and Chinese medicine Divine Comedy, which stir evenly, at 40 DEG C makes basestocks diastatic fermentation, primary every stirring in two hours；
(4) cook: 2-2.5 times of the basestocks water measured is added in iron pan within second day, boils rear tripping in crushed grain rice and boils 15-25 points
Clock adds the basestocks soaked and boils to soft rotten sticky athero- without hard-core；
(5) diastatic fermentation: well-done basestocks in step (4) being dug out and are fitted into the previous day fermentation ground cylinder, are stirred evenly,
Then once make its normal diastatic fermentation every stirring in two hours；
(6) cook: following several days are added 2-2.5 times of the basestocks water measured in iron pan daily, boil rear tripping in crushed grain
Sub- rice boils 15-25 minutes, adds the basestocks soaked and boils to soft rotten sticky athero- without hard-core；
(7) diastatic fermentation: well-done raw material is dug out be fitted into the previous day fermentation ground cylinder daily, stirred evenly, then often
Once make its normal diastatic fermentation every stirring in two hours；
(8) cook: 2.5-3 times of the basestocks water measured was added in iron pan, boils rear tripping in crushed grain rice and boils last day
It 15-25 minutes, adds the basestocks soaked and brewed snow chrysanthemum cooking is soft rotten sticky athero- without hard-core；
(9) diastatic fermentation: well-done raw material is dug out and is fitted into the previous day fermentation ground cylinder, is stirred evenly, then every two
Hour stirring once makes its normal diastatic fermentation, continues 15-30 days fermentation ends, then seals cylinder standing 4-6 and opens cylinder alcoholic in a month.
Preferably, several days are specially 1-6 days in the step (6), and preferably 6 days.
Preferably, the 20-40% of total amount is expected based on first day dosage of the basestocks, is expected based on second day dosage total
The 10-25% of amount expects the 10-20% of total amount based on the 1-6 days daily dosages, expects total amount based on last day dosage
10-15%.
Preferably, first day dosage of the crushed grain rice is the 20-40% of crushed grain rice total amount, and second day dosage is that crushed grain rice is total
The 10-30% of amount, the 1-6 days daily dosages are the 10-15% of crushed grain rice total amount, and last day dosage is crushed grain rice total amount
10-15%.
Preferably, the 18%-22% of dosage, wheat yeast are expected based on total dosage of the wheat yeast and Chinese medicine Divine Comedy
Amount ratio with Chinese medicine Divine Comedy is 10:1.
Preferably, the method for making liquor the following steps are included:
S1: the supernatant liquid part of fermentation material in jar fermenter is taken out through filtering, precipitating, clarification, sterilizing, yellow rice wine is made；
The preparation process of the yellow rice wine is conventional method；
S2: adding steamed millet shell to stir evenly to be fitted into steaming bucket and distill in remaining ferment material in jar fermenter, leave out the beginning and the end,
Take intermediate 50-55 ° of magma white wine；
S3: it is 40 ° of chrysanthemum wine that two kinds of wine liquids, which are mixed hook tune, is sterilized again, wine jar is embedded to underground at 36-44 DEG C by residual temperature
Storage ageing 1 year or more.Specifically, degree is 38 ° after chrysanthemum wine sterilizing, and residual temperature is in 40 DEG C of fashionable dress altars.
The raw material that the present invention uses has the following characteristics that
(1) snow chrysanthemum, is grown in 3000 meters of height above sea level of one band of Kun Lun Mountain, and special geographical environment makes the type of its chemical component
With the content of effective component and other breed chrysanthemums difference, from snow chrysanthemum separation identify more than 300 kinds of more than 20 classes it is natural
Ingredient, including more than 30 kinds of Flavonoid substances, more than 30 kinds of mineral elements needed by human, more than 20 kinds of amino acid, tens of kinds of virtues
Fragrant race's substance, it is biologically active natural that there are also organic acid abundant, mushroom alkenes, vitamin, lignanoid, enzyme, polysaccharide etc.
Ingredient.
(2) crushed grain rice, a kind of coarse cereals contain vitamin abundant and trace mineral, its fragrance is coveted, tool
There are tonifying middle-Jiao and Qi, blood-nourishing prevent prolapse, warming YANG and reinforcing the spleen, nourishing liver and kidney, dispelling wind and removing obstruction in the meridians and other effects.
(3) glutinous sorghum rice, glutinous broom corn, glutinous rice, shelled buckwheat, waxy corn are wine brewing primary raw material, each raw material in the present invention
Ratio be inventor by fire for many years the experience institute of Luzhou-flavor liquo at.
(4) wheat yeast is used in combination with Chinese medicine Divine Comedy, and wine body is made to add strong fragrant fragrance.
The beneficial effects of the present invention are:
1. " chrysanthemum wine " of the invention is that snow chrysanthemum and pure grain are brewed, does not add edible alcohol and what non-fermented generated is in perfume (or spice)
Taste substance, wine body is orange-yellow, with storage time extend color and deepen, it is penetrating it is sparkling and crystal-clear, entrance is mellow, not peppery larynx, it is soft it is sweet and refreshing,
Plentiful fragrance, it is full of nutrition.
2. the present invention is fed intake by 4-9 times in the saccharification and fermentation process of chrysanthemum wine and extends raw saccharified fermentation time,
Keep wine body more soft, mellow.
3. in the method for making liquor of chrysanthemum wine, using layering alcoholic, yellow rice wine and white wine is made, by two kinds of wine in the present invention respectively
The fusion of body hook tune, can reduce the content of alcohol, and to adapt to the present big healthy epoch, people pursue low wine, ecosystem wine, are good for
The demand that health is drunk ensure that low wine " low without light " " low without miscellaneous " in the case where not adding any chemical additives
The quality of " low without turbid ", and there is apparent typicalness.
Specific embodiment
The following is a clear and complete description of the technical scheme in the embodiments of the invention, it is clear that described embodiment
Only a part of the embodiments of the present invention, instead of all the embodiments.Based on the embodiments of the present invention, this field is common
Technical staff's every other embodiment obtained without creative efforts belongs to the model that the present invention protects
It encloses.
It in addition, the technical solution between each embodiment of the present invention can be combined with each other, but must be general with this field
Based on logical technical staff can be realized, it will be understood that when the combination of technical solution appearance is conflicting or cannot achieve this
The combination of technical solution is not present, also not the present invention claims protection scope within.
Embodiment 1
A kind of chrysanthemum wine, the raw material including following weight percent: snow chrysanthemum 4%, glutinous sorghum rice 40%, glutinous broom corn 16%,
Glutinous rice 19%, shelled buckwheat 15%, waxy corn 5%, crushed grain rice 1%.
The fermentation technique of the chrysanthemum wine, including saccharification and fermentation process and method of making liquor, the saccharification and fermentation process include
Following steps:
(1) basestocks impregnate: will expect based on glutinous sorghum rice, shelled buckwheat, glutinous broom corn, glutinous rice, waxy corn, take in proportion
Glutinous sorghum rice, shelled buckwheat impregnate 10 hours, and glutinous broom corn, glutinous rice, waxy corn impregnate 7 hours；
(2) cook: the water of 2 times of basestocks amounts is added in iron pan within first day, boils rear 40% crushed grain rice of tripping in and boils 15 minutes,
40% basestocks soaked are added to boil to soft rotten sticky athero- without hard-core；
(3) diastatic fermentation: well-done basestocks being dug out and are fitted into continual stirring in fermentation ground cylinder, and temperature is down to 38 DEG C
When be added basestocks total weight 18% weight percent wheat yeast and Chinese medicine Divine Comedy, wherein wheat yeast and Chinese medicine Divine Comedy
Amount ratio be 10:1, stirring evenly makes basestocks diastatic fermentation, primary every stirring in two hours；
(4) cook: the water of 2 times of basestocks amounts is added in iron pan within second day, boils rear 30% crushed grain rice of tripping in and boils 15 minutes,
25% basestocks soaked are added to boil to soft rotten sticky athero- without hard-core；
(5) diastatic fermentation: well-done basestocks in step (4) being dug out and are fitted into the previous day fermentation ground cylinder, are stirred evenly,
Then once make its normal diastatic fermentation every stirring in two hours；
(6) cook: third day is added the water of 2 times of basestocks amounts in iron pan daily, boils rear 15% crushed grain rice of tripping in and boil
Boiling 15 minutes adds 20% basestocks soaked and boils to soft rotten sticky athero- without hard-core；
(7) diastatic fermentation: well-done raw material is dug out be fitted into the previous day fermentation ground cylinder daily, stirred evenly, then often
Once make its normal diastatic fermentation every stirring in two hours；
(8) it cooks: the 4th day, the water of 2.5 times of basestocks amounts being added in iron pan, boils rear 15% crushed grain rice of tripping in and boils
It 15 minutes, adds 15% basestocks soaked and brewed snow chrysanthemum cooking is soft rotten sticky athero- without hard-core；
(9) diastatic fermentation: well-done raw material is dug out and is fitted into the previous day fermentation ground cylinder, is stirred evenly, then every two
Hour stirring once makes its normal diastatic fermentation, continues 20 days fermentation ends, then seals cylinder standing and opens cylinder alcoholic in 4 months.
The method of making liquor the following steps are included:
S1: the supernatant liquid part of fermentation material in jar fermenter is taken out through filtering, precipitating, clarification, sterilizing, yellow rice wine is made；
S2: adding steamed millet shell to stir evenly to be fitted into steaming bucket and distill in remaining ferment material in jar fermenter, leave out the beginning and the end,
Take intermediate 50 ° of magma white wine；
S3: it is 40 ° of chrysanthemum wine that two kinds of wine liquids, which are mixed hook tune, is sterilized again, and degree is 38 ° after chrysanthemum wine sterilizing, residual temperature
Store wine jar embedment underground ageing 1 year at 38 DEG C or more, preferably ageing 3 years.
Embodiment 2
A kind of chrysanthemum wine, the raw material including following weight percent: snow chrysanthemum 7%, glutinous sorghum rice 30%, glutinous broom corn 16%,
Glutinous rice 27%, shelled buckwheat 10%, waxy corn 7%, crushed grain rice 3%.
The fermentation technique of the chrysanthemum wine, including saccharification and fermentation process and method of making liquor, the saccharification and fermentation process include
Following steps:
(1) basestocks impregnate: will expect based on glutinous sorghum rice, shelled buckwheat, glutinous broom corn, glutinous rice, waxy corn, take in proportion
Glutinous sorghum rice, shelled buckwheat impregnate 14 hours, and glutinous broom corn, glutinous rice, waxy corn impregnate 7 hours；
(2) cook: the water of 2.5 times of basestocks amounts is added in iron pan within first day, boils rear 35% crushed grain rice of tripping in and boils 25 points
Clock adds 35% basestocks soaked and boils to soft rotten sticky athero- without hard-core；
(3) diastatic fermentation: well-done basestocks being dug out and are fitted into continual stirring in fermentation ground cylinder, and temperature is down to 36 DEG C
When be added basestocks total weight 19% weight percent wheat yeast and Chinese medicine Divine Comedy, wherein wheat yeast and Chinese medicine Divine Comedy
Amount ratio be 10:1, stirring evenly makes basestocks diastatic fermentation, primary every stirring in two hours；
(4) cook: the water of 2.5 times of basestocks amounts is added in iron pan within second day, boils rear 25% crushed grain rice of tripping in and boils 25 points
Clock adds 20% basestocks soaked and boils to soft rotten sticky athero- without hard-core；
(5) diastatic fermentation: well-done basestocks in step (4) being dug out and are fitted into the previous day fermentation ground cylinder, are stirred evenly,
Then once make its normal diastatic fermentation every stirring in two hours；
(6) it cooks: connecing lower third to four days, the water of 2.5 times of basestocks amounts is added in iron pan daily, boils rear tripping in
13% crushed grain rice boils 25 minutes, adds 15% basestocks soaked and boils to soft rotten sticky athero- without hard-core；
(7) diastatic fermentation: well-done raw material is dug out be fitted into the previous day fermentation ground cylinder daily, stirred evenly, then often
Once make its normal diastatic fermentation every stirring in two hours；
(8) it cooks: the 5th day, the water of 3 times of basestocks amounts being added in iron pan, boils rear 14% crushed grain rice of tripping in and boils 25
Minute, it adds 15% basestocks soaked and brewed snow chrysanthemum cooking is soft rotten sticky athero- without hard-core；
(9) diastatic fermentation: well-done raw material is dug out and is fitted into the previous day fermentation ground cylinder, is stirred evenly, then every two
Hour stirring once makes its normal diastatic fermentation, continues 30 days fermentation ends, then seals cylinder standing and opens cylinder alcoholic in 5 months.
The method of making liquor the following steps are included:
S1: the supernatant liquid part of fermentation material in jar fermenter is taken out through filtering, precipitating, clarification, sterilizing, yellow rice wine is made；
S2: adding steamed millet shell to stir evenly to be fitted into steaming bucket and distill in remaining ferment material in jar fermenter, leave out the beginning and the end,
Take intermediate 55 ° of magma white wine；
S3: it is 40 ° of chrysanthemum wine that two kinds of wine liquids, which are mixed hook tune, is sterilized again, and degree is 38 ° after chrysanthemum wine sterilizing, residual temperature
Store wine jar embedment underground ageing 1 year at 36 DEG C or more, preferably ageing 3 years.
Embodiment 3
A kind of chrysanthemum wine, the raw material including following weight percent: snow chrysanthemum 3%, glutinous sorghum rice 39%, glutinous broom corn 22%,
Glutinous rice 15%, shelled buckwheat 14%, waxy corn 3%, crushed grain rice 4%.
The fermentation technique of the chrysanthemum wine, including saccharification and fermentation process and method of making liquor, the saccharification and fermentation process include
Following steps:
(1) basestocks impregnate: will expect based on glutinous sorghum rice, shelled buckwheat, glutinous broom corn, glutinous rice, waxy corn, take in proportion
Glutinous sorghum rice, shelled buckwheat impregnate 11 hours, and glutinous broom corn, glutinous rice, waxy corn impregnate 6 hours；
(2) cook: the water of 2.3 times of basestocks amounts is added in iron pan within first day, boils rear 30% crushed grain rice of tripping in and boils 20 points
Clock adds 30% basestocks soaked and boils to soft rotten sticky athero- without hard-core；
(3) diastatic fermentation: well-done basestocks being dug out and are fitted into continual stirring in fermentation ground cylinder, and temperature is down to 40 DEG C
When be added basestocks total weight 20% weight percent wheat yeast and Chinese medicine Divine Comedy, wherein wheat yeast and Chinese medicine Divine Comedy
Amount ratio be 10:1, stirring evenly makes basestocks diastatic fermentation, primary every stirring in two hours；
(4) cook: the water of 2.3 times of basestocks amounts is added in iron pan within second day, boils rear 20% crushed grain rice of tripping in and boils 20 points
Clock adds 20% basestocks soaked and boils to soft rotten sticky athero- without hard-core；
(5) diastatic fermentation: well-done basestocks in step (4) being dug out and are fitted into the previous day fermentation ground cylinder, are stirred evenly,
Then once make its normal diastatic fermentation every stirring in two hours；
(6) cook: following third was added the water of 2.3 times of basestocks amounts in iron pan daily, and boiled rear tripping in five days
12% crushed grain rice boils 20 minutes, adds 12% basestocks soaked and boils to soft rotten sticky athero- without hard-core；
(7) diastatic fermentation: well-done raw material is dug out be fitted into the previous day fermentation ground cylinder daily, stirred evenly, then often
Once make its normal diastatic fermentation every stirring in two hours；
(8) it cooks: the 6th day, the water of 2.8 times of basestocks amounts being added in iron pan, boils in rear tripping in crushed grain rice total amount
14% crushed grain rice boils 20 minutes, and it is soft to add 14% basestocks and the cooking of brewed snow chrysanthemum in the basestocks total amount soaked
It is rotten sticky athero- without hard-core；
(9) diastatic fermentation: well-done raw material is dug out and is fitted into the previous day fermentation ground cylinder, is stirred evenly, then every two
Hour stirring once makes its normal diastatic fermentation, continues 25 days fermentation ends, then seals cylinder standing and opens cylinder alcoholic in 6 months.
The method of making liquor the following steps are included:
S1: the supernatant liquid part of fermentation material in jar fermenter is taken out through filtering, precipitating, clarification, sterilizing, yellow rice wine is made；
S2: adding steamed millet shell to stir evenly to be fitted into steaming bucket and distill in remaining ferment material in jar fermenter, leave out the beginning and the end,
Take intermediate 52 ° of magma white wine；
S3: it is 40 ° of chrysanthemum wine that two kinds of wine liquids, which are mixed hook tune, is sterilized again, and degree is 38 ° after chrysanthemum wine sterilizing, residual temperature
Store wine jar embedment underground ageing 1 year at 44 DEG C or more, preferably ageing 3 years.
Embodiment 4
A kind of chrysanthemum wine, the raw material including following weight percent: snow chrysanthemum 4%, glutinous sorghum rice 34%, glutinous broom corn 20%,
Glutinous rice 25%, shelled buckwheat 10%, waxy corn 4%, crushed grain rice 3%.
The fermentation technique of the chrysanthemum wine, including saccharification and fermentation process and method of making liquor, the saccharification and fermentation process include
Following steps:
(1) basestocks impregnate: will expect based on glutinous sorghum rice, shelled buckwheat, glutinous broom corn, glutinous rice, waxy corn, take in proportion
Glutinous sorghum rice, shelled buckwheat impregnate 12 hours, and glutinous broom corn, glutinous rice, waxy corn impregnate 5 hours；
(2) cook: the water of 2.4 times of basestocks amounts is added in iron pan within first day, boils rear 25% crushed grain rice of tripping in and boils 18 points
Clock adds 25% basestocks soaked and boils to soft rotten sticky athero- without hard-core；
(3) diastatic fermentation: well-done basestocks being dug out and are fitted into continual stirring in fermentation ground cylinder, and temperature is down to 37 DEG C
When be added basestocks total weight 21% weight percent wheat yeast and Chinese medicine Divine Comedy, wherein wheat yeast and Chinese medicine Divine Comedy
Amount ratio be 10:1, stirring evenly makes basestocks diastatic fermentation, primary every stirring in two hours；
(4) cook: the water of 2.4 times of basestocks amounts is added in iron pan within second day, boils rear 15% crushed grain rice of tripping in and boils 18 points
Clock adds 15% basestocks soaked and boils to soft rotten sticky athero- without hard-core；
(5) diastatic fermentation: well-done basestocks in step (4) being dug out and are fitted into the previous day fermentation ground cylinder, are stirred evenly,
Then once make its normal diastatic fermentation every stirring in two hours；
(6) it cooks: connecing lower third to six days, the water of 2.4 times of basestocks amounts is added in iron pan daily, boils rear tripping in
12% crushed grain rice boils 18 minutes, adds 12% basestocks soaked and boils to soft rotten sticky athero- without hard-core；
(7) diastatic fermentation: well-done raw material is dug out be fitted into the previous day fermentation ground cylinder daily, stirred evenly, then often
Once make its normal diastatic fermentation every stirring in two hours；
(8) it cooks: the 7th day, the water of 2.7 times of basestocks amounts being added in iron pan, boils rear 12% crushed grain rice of tripping in and boils
It 18 minutes, adds 12% basestocks soaked and brewed snow chrysanthemum cooking is soft rotten sticky athero- without hard-core；
(9) diastatic fermentation: well-done raw material is dug out and is fitted into the previous day fermentation ground cylinder, is stirred evenly, then every two
Hour stirring once makes its normal diastatic fermentation, continues 28 days fermentation ends, then seals cylinder standing and opens cylinder alcoholic in 5 months.
The method of making liquor the following steps are included:
S1: the supernatant liquid part of fermentation material in jar fermenter is taken out through filtering, precipitating, clarification, sterilizing, yellow rice wine is made；
S2: adding steamed millet shell to stir evenly to be fitted into steaming bucket and distill in remaining ferment material in jar fermenter, leave out the beginning and the end,
Take intermediate 54 ° of magma white wine；
S3: it is 40 ° of chrysanthemum wine that two kinds of wine liquids, which are mixed hook tune, is sterilized again, and degree is 38 ° after chrysanthemum wine sterilizing, residual temperature
Store wine jar embedment underground ageing 1 year at 42 DEG C or more, preferably ageing 3 years.
Embodiment 5
A kind of chrysanthemum wine, the raw material including following weight percent: snow chrysanthemum 6%, glutinous sorghum rice 36%, glutinous broom corn 18%,
Glutinous rice 24%, shelled buckwheat 12%, waxy corn 3%, crushed grain rice 1%.
The fermentation technique of the chrysanthemum wine, including saccharification and fermentation process and method of making liquor, the saccharification and fermentation process include
Following steps:
(1) basestocks impregnate: will expect based on glutinous sorghum rice, shelled buckwheat, glutinous broom corn, glutinous rice, waxy corn, take in proportion
Glutinous sorghum rice, shelled buckwheat impregnate 13 hours, and glutinous broom corn, glutinous rice, waxy corn impregnate 7 hours；
(2) cook: the water of 2.5 times of basestocks amounts is added in iron pan within first day, boils rear 20% crushed grain rice of tripping in and boils 25 points
Clock adds 20% basestocks soaked and boils to soft rotten sticky athero- without hard-core；
(3) diastatic fermentation: well-done basestocks being dug out and are fitted into continual stirring in fermentation ground cylinder, and temperature is down to 36-
The wheat yeast and Chinese medicine Divine Comedy of the weight percent of basestocks total weight 22% are added at 40 DEG C, wherein wheat yeast and Chinese medicine
The amount ratio of Divine Comedy is 10:1, and stirring evenly makes basestocks diastatic fermentation, primary every stirring in two hours；
(4) cook: the water of 2.5 times of basestocks amounts is added in iron pan within second day, boils rear 20% crushed grain rice of tripping in and boils 25 points
Clock adds 20% basestocks soaked and boils to soft rotten sticky athero- without hard-core；
(5) diastatic fermentation: well-done basestocks in step (4) being dug out and are fitted into the previous day fermentation ground cylinder, are stirred evenly,
Then once make its normal diastatic fermentation every stirring in two hours；
(6) cook: following third was added the water of 2.5 times of basestocks amounts in iron pan daily, and boiled rear tripping in seven days
10% crushed grain rice boils 25 minutes, adds 10% basestocks soaked and boils to soft rotten sticky athero- without hard-core；
(7) diastatic fermentation: well-done raw material is dug out be fitted into the previous day fermentation ground cylinder daily, stirred evenly, then often
Once make its normal diastatic fermentation every stirring in two hours；
(8) it cooks: the 8th day, the water of 3 times of basestocks amounts being added in iron pan, boils rear 10% crushed grain rice of tripping in and boils 25
Minute, it adds 10% basestocks soaked and brewed snow chrysanthemum cooking is soft rotten sticky athero- without hard-core；
(9) diastatic fermentation: well-done raw material is dug out and is fitted into the previous day fermentation ground cylinder, is stirred evenly, then every two
Hour stirring once makes its normal diastatic fermentation, continues 25 days fermentation ends, then seals cylinder standing and opens cylinder alcoholic in 4 months.
The method of making liquor the following steps are included:
S1: the supernatant liquid part of fermentation material in jar fermenter is taken out through filtering, precipitating, clarification, sterilizing, yellow rice wine is made；
S2: adding steamed millet shell to stir evenly to be fitted into steaming bucket and distill in remaining ferment material in jar fermenter, leave out the beginning and the end,
Take intermediate 53 ° of magma white wine；
S3: it is 40 ° of chrysanthemum wine that two kinds of wine liquids, which are mixed hook tune, is sterilized again, and degree is 38 ° after chrysanthemum wine sterilizing, residual temperature
Store wine jar embedment underground ageing 1 year at 39 DEG C or more, preferably ageing 3 years.
Embodiment 6
A kind of chrysanthemum wine, the raw material including following weight percent: snow chrysanthemum 5%, glutinous sorghum rice 35%, glutinous broom corn 20%,
Glutinous rice 20%, shelled buckwheat 12%, waxy corn 5%, crushed grain rice 3%.
The fermentation technique of the chrysanthemum wine, including saccharification and fermentation process and method of making liquor, the saccharification and fermentation process include
Following steps:
(1) basestocks impregnate: will expect based on glutinous sorghum rice, shelled buckwheat, glutinous broom corn, glutinous rice, waxy corn, take in proportion
Glutinous sorghum rice, shelled buckwheat impregnate 14 hours, and glutinous broom corn, glutinous rice, waxy corn impregnate 7 hours；
(2) cook: the water of 2.3 times of basestocks amounts is added in iron pan within first day, boils rear 20% crushed grain rice of tripping in and boils 20 points
Clock adds 20% basestocks soaked and boils to soft rotten sticky athero- without hard-core；
(3) diastatic fermentation: well-done basestocks being dug out and are fitted into continual stirring in fermentation ground cylinder, and temperature is down to 38 DEG C
When be added basestocks total weight 20% weight percent wheat yeast and Chinese medicine Divine Comedy, wherein wheat yeast and Chinese medicine Divine Comedy
Amount ratio be 10:1, stirring evenly makes basestocks diastatic fermentation, primary every stirring in two hours；
(4) cook: the water of 2.3 times of basestocks amounts is added in iron pan within second day, boils rear 10% crushed grain rice of tripping in and boils 20 points
Clock adds 10% basestocks soaked and boils to soft rotten sticky athero- without hard-core；
(5) diastatic fermentation: well-done basestocks in step (4) being dug out and are fitted into the previous day fermentation ground cylinder, are stirred evenly,
Then once make its normal diastatic fermentation every stirring in two hours；
(6) cook: to eight days the water of 2.3 times of 10% basestocks amounts was added, after boiling in following third in iron pan daily
10% crushed grain rice of tripping in boils 20 minutes, adds 10% basestocks soaked and boils to soft rotten sticky athero- without hard-core；
(7) diastatic fermentation: well-done raw material is dug out be fitted into the previous day fermentation ground cylinder daily, stirred evenly, then often
Once make its normal diastatic fermentation every stirring in two hours；
(8) it cooks: the 9th day, the water of 2.8 times of basestocks amounts being added in iron pan, boils rear 10% crushed grain rice of tripping in and boils
It 20 minutes, adds 10% basestocks soaked and brewed snow chrysanthemum cooking is soft rotten sticky athero- without hard-core；
(9) diastatic fermentation: well-done raw material is dug out and is fitted into the previous day fermentation ground cylinder, is stirred evenly, then every two
Hour stirring once makes its normal diastatic fermentation, continues 25 days fermentation ends, then seals cylinder standing and opens cylinder alcoholic in 5 months.
The method of making liquor the following steps are included:
S1: the supernatant liquid part of fermentation material in jar fermenter is taken out through filtering, precipitating, clarification, sterilizing, yellow rice wine is made；
S2: adding steamed millet shell to stir evenly to be fitted into steaming bucket and distill in remaining ferment material in jar fermenter, leave out the beginning and the end,
Take intermediate 55 ° of magma white wine；
S3: it is 40 ° of chrysanthemum wine that two kinds of wine liquids, which are mixed hook tune, is sterilized again, and degree is 38 ° after chrysanthemum wine sterilizing, residual temperature
Store wine jar embedment underground ageing 1 year at 38 DEG C or more, preferably ageing 3 years.
The present invention is fed intake by 4-9 times in the saccharification and fermentation process of chrysanthemum wine and extends raw saccharified fermentation time, made
Wine body is more soft, mellow；In method of making liquor, using layering alcoholic, yellow rice wine and white wine are made respectively, by two kinds of wine body hook tunes
Fusion, can reduce the content of alcohol, and to adapt to the present big healthy epoch, people pursue low wine, ecosystem wine, and health is drunk
Demand, in the case where not adding any chemical additives, ensure that low wine " low without light " " low without miscellaneous " " it is low without
It is turbid " quality, and have apparent typicalness.It is plentiful mellow using chrysanthemum wine fragrant aroma made from the method for the present invention, it is soft
Sweet and refreshing, each taste harmony is just right.
The above description is only an embodiment of the present invention, is not intended to limit the scope of the invention, all to utilize this hair
Equivalent transformation made by bright specification is applied directly or indirectly in other relevant technical fields, is similarly included in this hair
In bright scope of patent protection.
Claims (9)
1. a kind of chrysanthemum wine, which is characterized in that the raw material including following weight percent: snow chrysanthemum 3%-7%, glutinous sorghum rice
30%-40%, glutinous broom corn 16%-22%, glutinous rice 15%-27%, shelled buckwheat 10%-15%, waxy corn 3%-7%, crushed grain rice
1%-4%.
2. chrysanthemum wine according to claim 1, which is characterized in that the raw material including following weight percent: snow chrysanthemum 5%,
Glutinous sorghum rice 35%, glutinous broom corn 20%, glutinous rice 20%, shelled buckwheat 12%, waxy corn 5%, crushed grain rice 3%.
3. a kind of fermentation technique of chrysanthemum wine according to claim 1 to 2, which is characterized in that including saccharification and fermentation process and
Method of making liquor, the saccharification and fermentation process include raw material soaking, cooking, diastatic fermentation step several times, and fermentation material is made；Institute
Stating method of making liquor includes that fermentation material supernatant liquid is made to yellow rice wine, and white wine is made in rest part, then yellow rice wine and white wine magma are hooked
It adjusts, after two-stage sterilization, gained chrysanthemum wine dress altar embedment underground is stored ageing 1 year or more.
4. the fermentation technique of chrysanthemum wine according to claim 3, which is characterized in that the saccharification and fermentation process includes following
Step:
(1) basestocks impregnate: will expect based on glutinous sorghum rice, shelled buckwheat, glutinous broom corn, glutinous rice, waxy corn, take glutinous height in proportion
Fine strain of millet rice, shelled buckwheat impregnate 10-14 hour, and glutinous broom corn, glutinous rice, waxy corn impregnate 5-7 hour；
(2) cook: 2-2.5 times of the basestocks water measured is added in iron pan within first day, boils rear tripping in crushed grain rice and boils 15-25 minutes,
The basestocks soaked are added to boil to soft rotten sticky athero- without hard-core；
(3) diastatic fermentation: well-done basestocks being dug out and are fitted into continual stirring in fermentation ground cylinder, and temperature is down to 36-40 DEG C
When wheat yeast and Chinese medicine Divine Comedy be added and stirs evenly make basestocks diastatic fermentation, it is primary every stirring in two hours；
(4) cook: 2-2.5 times of the basestocks water measured is added in iron pan within second day, boils rear tripping in crushed grain rice and boils 15-25 minutes,
The basestocks soaked are added to boil to soft rotten sticky athero- without hard-core；
(5) diastatic fermentation: well-done basestocks in step (4) are dug out and are fitted into the previous day fermentation ground cylinder, are stirred evenly, then
Once make its normal diastatic fermentation every stirring in two hours；
(6) cook: following several days are added 2-2.5 times of the basestocks water measured in iron pan daily, boil rear tripping in crushed grain rice
It boils 15-25 minutes, adds the basestocks soaked and boil to soft rotten sticky athero- without hard-core；
(7) diastatic fermentation: well-done raw material is dug out be fitted into the previous day fermentation ground cylinder daily, stirred evenly, then every two
Hour stirring once makes its normal diastatic fermentation；
(8) cook: 2.5-3 times of the basestocks water measured was added in iron pan, boils rear tripping in crushed grain rice and boils 15- last day
It 25 minutes, adds the basestocks soaked and brewed snow chrysanthemum cooking is soft rotten sticky athero- without hard-core；
(9) diastatic fermentation: well-done raw material is dug out and is fitted into the previous day fermentation ground cylinder, is stirred evenly, then every two hours
Stirring once makes its normal diastatic fermentation, continues 15-30 days fermentation ends, then seals cylinder standing 4-6 months and opens cylinder alcoholic.
5. the fermentation technique of chrysanthemum wine according to claim 4, which is characterized in that several days are specific in the step (6)
It is 1-6 days.
6. the fermentation technique of chrysanthemum wine according to claim 5, which is characterized in that first day dosage of the basestocks is base
The 20-40% of plinth material total amount expects the 10-25% of total amount based on second day dosage, expects total amount based on the 1-6 days daily dosages
10-20%, the 10-15% of total amount is expected based on last day dosage.
7. the fermentation technique of chrysanthemum wine according to claim 5, which is characterized in that first day dosage of the crushed grain rice is crushed grain
The 20-40% of sub- rice total amount, second day dosage are the 10-30% of crushed grain rice total amount, and the 1-6 days daily dosages are crushed grain rice total amount
10-15%, last day dosage be crushed grain rice total amount 10-15%.
8. the fermentation technique of chrysanthemum wine according to claim 4, which is characterized in that the wheat yeast and Chinese medicine Divine Comedy
The amount ratio of the 18%-22% of material dosage based on total dosage, wheat yeast and Chinese medicine Divine Comedy is 10:1.
9. the fermentation technique of chrysanthemum wine according to claim 3, which is characterized in that the method for making liquor includes following step
It is rapid:
S1: the supernatant liquid part of fermentation material in jar fermenter is taken out through filtering, precipitating, clarification, sterilizing, yellow rice wine is made；
S2: adding steamed millet shell to stir evenly to be fitted into steaming bucket and distill in remaining ferment material in jar fermenter, leave out the beginning and the end, and takes
Between 50-55 ° of magma white wine；
S3: mixing the chrysanthemum wine that hook tune is 40 ° for two kinds of wine liquids, sterilize again, and residual temperature deposits wine jar embedment underground at 36-44 DEG C
Storage ageing 1 year or more.
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