CN110713874A

CN110713874A - Fruit and vegetable flavored health-preserving white spirit and brewing method thereof

Info

Publication number: CN110713874A
Application number: CN201911124097.6A
Authority: CN
Inventors: 李桂丽
Original assignee: Individual
Current assignee: Individual
Priority date: 2019-11-18
Filing date: 2019-11-18
Publication date: 2020-01-21

Abstract

The invention discloses fruit and vegetable flavor type health preserving white spirit and a brewing method thereof, belongs to the technical field of white spirit brewing, and is prepared from the following raw materials: the main materials are sorghum, corn, wheat, rice and millet; the auxiliary material is burdock; the ingredients are fruit and vegetable mixture, medlar, prickly pear and fructus momordicae. According to the invention, the mixed fruit and vegetable juice is fermented and subjected to secondary distillation with the prepared liquor base liquor, so that the fruit and vegetable flavor health preserving liquor with pure taste is obtained. The production process is simple, the operation is easy, the cost of raw materials is low, the obtained white spirit has the mixed fragrance of kiwi fruits, apples and tomatoes, the taste is unique, the white spirit is rich and pure, the health-care effects of improving immunity, resisting aging, preventing tumors and the like are achieved, and the white spirit is suitable for adults to drink.

Description

Fruit and vegetable flavored health-preserving white spirit and brewing method thereof

Technical Field

The invention relates to the technical field of liquor brewing, in particular to fruit and vegetable flavor type healthy health-preserving distilled liquor and a brewing method thereof.

Background

The white spirit is a special distilled spirit in China, is one of eight distilled spirits in the world, and is prepared by preparing fermented grains from starch or sugar raw materials or distilling after fermentation. Also known as distilled liquor, old white spirit and knife. The wine is colorless (or yellowish) and transparent, has aromatic and pure smell, is sweet and clean in mouth, has high alcohol content, and has compound fragrance with esters as main body after being stored and aged. The yeast and yeast are used as saccharifying ferment, and starchiness (sugar) is used to make various wines through steaming, saccharifying, fermenting, distilling, ageing and blending.

The flavoring in the white spirit is the final artistic processing of the base wine by using a small amount of essence wine to make up for the deficiency of the base wine in aroma and taste, so that the base wine completely meets the quality requirement. The flavoring wine for flavoring is generally wine with unique style in aroma or taste, such as extra sweet, extra aroma, extra mellow, extra strong and the like, and the particularity plays an important role in wine blending. The seasoning of the traditional white spirit in China is to blend the white spirit by using seasoning wine. However, the flavoring wine has no fixed mode, and different types of flavoring liquid can be developed with wide thought along with the change of times and market demands. China has abundant plant, Chinese herbal medicine and fruit resources, mostly has unique fragrance and taste, and can be used for extracting seasoning liquid for seasoning white spirit, but research and application in the aspect are few.

Disclosure of Invention

The invention aims to provide fruit and vegetable flavored health preserving white spirit and a brewing method thereof. And the white spirit prepared by the method is added with medical and edible dual-purpose components such as fructus momordicae, medlar and the like in the process of preparing the white spirit, and has multiple health-care effects of relieving cough, reducing sputum, enhancing immunity, resisting aging and the like. The technical scheme adopted by the invention is as follows:

the fruit and vegetable flavored health preserving white spirit is prepared from the following raw materials in parts by weight: wherein the main materials comprise 80-100 parts of sorghum, 30-40 parts of corn, 10-20 parts of wheat, 5-10 parts of rice and 5-10 parts of millet; 5-15 parts of burdock serving as an auxiliary material; the ingredients are 50-80 parts of fruit and vegetable mixture, 5-10 parts of medlar, 5-8 parts of cactus fruit and 3-8 parts of momordica grosvenori.

Preferably, the fruit and vegetable fragrance type health preserving white spirit is prepared from the following raw materials in parts by weight: wherein the main materials comprise 100 parts of sorghum, 40 parts of corn, 20 parts of wheat, 10 parts of rice and 10 parts of millet; the auxiliary material is 15 parts of burdock; the ingredients comprise 80 parts of fruit and vegetable mixture, 10 parts of medlar, 8 parts of cactus fruit and 8 parts of momordica grosvenori.

The fruit and vegetable mixture is obtained by mixing apple juice, kiwi fruit juice and tomato juice according to the weight ratio of 1:2-5: 3-6.

A brewing method of fruit and vegetable flavored health preserving white spirit comprises the following steps:

(1) weighing sorghum, corn, wheat, rice and millet according to a ratio, respectively crushing and uniformly mixing to obtain a mixed main material, and then adding hot water with the weight of 70% of the mixed main material and the temperature of 80-90 ℃ for moistening for 1-2 hours; weighing burdock in parts by weight, cleaning, cutting into sections, and draining for later use;

(2) weighing medlar, prickly pear and grosvenor momordica fruit in parts by weight, removing shells, separating kernels and seeds, placing the kernels and seeds in a drying oven for drying at 50-80 ℃, crushing after drying, and sieving with a 50-mesh sieve to obtain mixed powder A;

(3) adding water into a steamer and boiling, pouring the main material mixture soaked by the hot water in the step (1) and the burdock sections into the steamer, steaming for 1-2h until the mixture is cooked, cooling the mixture after the steaming, adding the Daqu accounting for 12-15% of the weight of the mixture and the mixture A obtained in the step (2) after the cooling to 20-30 ℃, uniformly mixing, and fermenting in a cellar for 60-80 days to obtain fermented grains; then distilling to obtain liquor base liquor for later use;

(4) cleaning fresh apples with proper maturity and no insect pest with clear water, peeling and cutting into pieces, squeezing the clear juice with a juicer, adding cellulase accounting for 0.02% of the weight of the clear apple juice and pectinase accounting for 0.02% of the weight of the clear apple juice, and performing enzymolysis at 50 ℃ for 1h to obtain apple juice; cleaning fresh kiwi fruits, peeling, pulping, adding 0.02% pectinase, and performing enzymolysis in 40 deg.C water bath for 2 hr to obtain kiwi fruit juice; cleaning fresh tomatoes, juicing, adding 0.02% pectinase, and carrying out water bath at 35 ℃ for 3h to obtain tomato juice; mixing apple juice, kiwi fruit juice and tomato juice according to the weight ratio of 1:2-5:3-6 to obtain a fruit and vegetable mixture;

(5) taking the fruit and vegetable mixture obtained in the step (4) according to the proportion, adjusting the sugar content to be 15 percent and the pH value to be 4, adding 0.1 percent of activated yeast liquid by weight, and fermenting for 7 days at 15-25 ℃ to obtain fermentation liquor;

(6) uniformly mixing the base liquor of the white spirit obtained in the step (3) and the fermentation liquor obtained in the step (5) according to the mass ratio of 1:15, pouring the mixture into a distillation pot, distilling the mixture by using a sharp fire, controlling the distillation temperature to be 90-95 ℃, measuring the alcoholic strength per minute in the distillation process, finishing the first distillation when the alcoholic strength is about 10 percent, obtaining the crude distilled white spirit, and temporarily storing the crude distilled white spirit in a glass bottle;

(7) carrying out secondary distillation on the crude distilled liquor obtained in the step (6), wherein the distillation temperature is 75 ℃, distilling with slow fire, the highest temperature is not more than 85 ℃, measuring the alcoholic strength every 10 minutes in the distillation process, taking middle distillate with the alcoholic strength of 35-50% as finished liquor, and feeding the first distillate and the tail distillate into a distillation still for continuous distillation;

(8) and (4) subpackaging the finished white spirit brewed in the step (7) into 5L oak barrels, sealing by using a wooden plug, and storing in a dark place at the temperature of 5-10 ℃.

The yeast used in the step (3) is medium-high temperature Daqu, and the yeast-making raw materials are wheat, barley and peas.

The preparation method of the activated yeast solution in the step (5) comprises the following steps: adding 1g of active dry yeast into 20g of warm water with the water temperature of 35 ℃, adding 5% of sucrose by mass, stirring and activating for 40min at the constant temperature of 38 ℃, and obtaining the activated yeast liquid when uniform small bubbles appear in the sugar water.

The raw materials of the invention are all commercially available.

The momordica grosvenori is the fruit of momordica grosvenori which is a perennial vine of cucurbitaceae, and is a rare medicinal and edible Chinese medicinal material. Momordica grosvenori

The main effective component of the sweet taste-improving sweetener is mogroside, the sweetness of the mogroside is 300 times of that of cane sugar, but the calorie of the mogroside is only 1/50 of the cane sugar, and the mogroside is a low-calorie sweetener. Mogroside has good physiological activity and health care function, and has the effects of preventing cancer, resisting oxidation and the like besides the effects of relieving cough, reducing phlegm, moistening lung, clearing heat and the like. The fructus momordicae also contains components which are beneficial to human beings, such as glucose, fructose, protein, various vitamins and the like, and is a treasure product in the fruit. The fresh fructus momordicae has strong fragrance, and the baked dry fruit has more baking smell on the original basis.

The medlar belongs to a plant used as both medicine and food, contains rich nutrient components and bioactive substances, and has the effects of enhancing the immunity of a human body, resisting aging, preventing tumors and the like.

The prickly pear is the fruit of prickly pear, the pulp quality of the pulp is red or purple, the pulp can be eaten, and the prickly pear is sour, sweet and delicious, but because the fruit peel is more burred, the products processed by the prickly pear on the market are not more, and most of the prickly pear can be eaten directly. The prickly pear is rich in amino acids, organic acids, mineral substances, vitamins and other nutrient substances, also contains a large amount of flavonoids, pectin, pigments, triterpenoid and the like, and has the effects of promoting qi and blood circulation, clearing damp and reducing fever, clearing heat and detoxicating, improving immunity, resisting tumors and cancers, reducing blood sugar, blood fat and blood pressure, clearing free radicals and the like.

The apple contains various vitamins, carbohydrates and minerals, is a good dietary fiber source, and has a certain health care function. Tomato (Tomato) contains various nutrient components, especially lycopene, which is a natural antioxidant and can resist aging and enhance immunity. The kiwi fruit is rich in multiple vitamins, has the highest VC content, and has the effects of reducing blood pressure, reducing blood lipid, treating burn, and the like. The composite fruit and vegetable wine is rich in various nutrient substances, organic acids and antioxidant substances, and has the effects of regulating metabolism of a human body, controlling cholesterol level in the body, delaying senescence and the like. The single fruit wine and vegetable wine has poor color, aroma and flavor and also has the defect of insufficient nutrient components. The composite fruit and vegetable wine is brewed into fruit wine with rich nutrition and unique style by combining the characteristics of various fruit and vegetable juices, and the fruit wine can complement the flavor, color, taste, nutritional ingredients and the like to a certain extent.

The invention adds the medlar, the fructus momordicae and the prickly pear in the process of brewing the white spirit, and jointly ferments, promotes the release of effective substances of the three functional components, so that the functional nutrient substances are dissolved in the generated ethanol, and the brewed white spirit has the tonifying effect and can be used as the health care wine. Meanwhile, in order to improve the spicy and pungent taste of the traditional white spirit, the mixed fruit and vegetable juice is prepared from kiwi fruit, apple and tomato according to a certain proportion, and is distilled together with the white spirit base wine after mixed fermentation, so that on one hand, the nutrient substances in the kiwi fruit, apple and tomato are well extracted, on the other hand, the white spirit has the light faint scent of fruits and vegetables, and the drinking experience of the traditional white spirit is greatly improved. The production process is simple, the operation is easy, the cost of raw materials is low, the obtained white spirit has the mixed fragrance of kiwi fruits, apples and tomatoes, the taste is unique, the white spirit is rich and pure, the health-care effects of improving immunity, resisting aging, preventing tumors and the like are achieved, and the white spirit is suitable for adults to drink.

Detailed Description

The technical solution of the present invention is further described below with reference to specific embodiments, but is not limited thereto.

Example 1

The fruit and vegetable flavored health preserving white spirit is prepared from the following raw materials in parts by weight: wherein the main materials comprise 80 parts of sorghum, 30 parts of corn, 10 parts of wheat, 5 parts of rice and 5 parts of millet; the auxiliary material is 5 parts of burdock; the ingredients comprise 50 parts of fruit and vegetable mixture, 5 parts of medlar, 5 parts of cactus fruit and 3 parts of momordica grosvenori.

The fruit and vegetable mixture is prepared by mixing apple juice, kiwi fruit juice and tomato juice according to the weight ratio of 1:2: 3.

(1) weighing sorghum, corn, wheat, rice and millet according to a ratio, respectively crushing and uniformly mixing to obtain a mixed main material, then adding hot water with the weight of 70% of the mixed main material and the temperature of 80 ℃ for moistening for 1 hour; weighing burdock in parts by weight, cleaning, cutting into sections, and draining for later use;

(2) weighing medlar, prickly pear and momordica grosvenori in parts by weight, removing shells, separating kernels and seeds, placing the kernels and seeds in a drying oven to dry at 50 ℃, crushing after drying, and sieving with a 50-mesh sieve to obtain mixed powder A;

(3) adding water into a steamer to boil, pouring the main material mixture soaked by the hot water in the step (1) and the burdock sections into the steamer, steaming for 1-2h until the mixture is cooked, cooling the mixture after the steaming, adding the Daqu accounting for 12 percent of the weight of the mixture and the mixture A obtained in the step (2) after the mixture is cooled to 20-30 ℃, uniformly mixing, and fermenting in a cellar for 60 days to obtain fermented grains; then distilling to obtain liquor base liquor for later use;

(4) cleaning fresh apples with proper maturity and no insect pest with clear water, peeling and cutting into pieces, squeezing the clear juice with a juicer, adding cellulase accounting for 0.02% of the weight of the clear apple juice and pectinase accounting for 0.02% of the weight of the clear apple juice, and performing enzymolysis at 50 ℃ for 1h to obtain apple juice; cleaning fresh kiwi fruits, peeling, pulping, adding 0.02% pectinase, and performing enzymolysis in 40 deg.C water bath for 2 hr to obtain kiwi fruit juice; cleaning fresh tomatoes, juicing, adding 0.02% pectinase, and carrying out water bath at 35 ℃ for 3h to obtain tomato juice; mixing apple juice, kiwi fruit juice and tomato juice according to the weight ratio of 1:2:3 to obtain a fruit and vegetable mixture;

Example 2

The fruit and vegetable flavored health preserving white spirit is prepared from the following raw materials in parts by weight: wherein the main materials comprise 90 parts of sorghum, 35 parts of corn, 15 parts of wheat, 8 parts of rice and 8 parts of millet; the auxiliary material is 10 parts of burdock; the ingredients comprise 65 parts of fruit and vegetable mixture, 8 parts of medlar, 6 parts of cactus fruit and 5 parts of momordica grosvenori.

The fruit and vegetable mixture is prepared by mixing apple juice, kiwi fruit juice and tomato juice according to the weight ratio of 1:3: 5.

(1) weighing sorghum, corn, wheat, rice and millet according to the proportion, respectively crushing and uniformly mixing to obtain a mixed main material, then adding hot water with the weight of 70% of the mixed main material and the temperature of 85 ℃ for moistening, and the moistening time is 1.5 hours; weighing burdock in parts by weight, cleaning, cutting into sections, and draining for later use;

(2) weighing medlar, prickly pear and grosvenor momordica fruit in parts by weight, removing shells, separating kernels and seeds, placing the kernels and seeds in a drying oven for drying at 70 ℃, crushing the seeds after drying, and sieving the crushed seeds with a 50-mesh sieve to obtain mixed powder A;

(3) adding water into a steamer to boil, pouring the main material mixture soaked by the hot water in the step (1) and the burdock sections into the steamer, steaming for 1-2h until the mixture is cooked, cooling the mixture after the steaming, adding the Daqu accounting for 13 percent of the weight of the mixture and the mixture A obtained in the step (2) after the mixture is cooled to 20-30 ℃, uniformly mixing, and fermenting in a cellar for 70 days to obtain fermented grains; then distilling to obtain liquor base liquor for later use;

(4) cleaning fresh apples with proper maturity and no insect pest with clear water, peeling and cutting into pieces, squeezing the clear juice with a juicer, adding cellulase accounting for 0.02% of the weight of the clear apple juice and pectinase accounting for 0.02% of the weight of the clear apple juice, and performing enzymolysis at 50 ℃ for 1h to obtain apple juice; cleaning fresh kiwi fruits, peeling, pulping, adding 0.02% pectinase, and performing enzymolysis in 40 deg.C water bath for 2 hr to obtain kiwi fruit juice; cleaning fresh tomatoes, juicing, adding 0.02% pectinase, and carrying out water bath at 35 ℃ for 3h to obtain tomato juice; mixing apple juice, kiwi fruit juice and tomato juice according to the weight ratio of 1:3:5 to obtain a fruit and vegetable mixture;

Example 3

The fruit and vegetable flavored health preserving white spirit is prepared from the following raw materials in parts by weight: wherein the main materials comprise 100 parts of sorghum, 40 parts of corn, 20 parts of wheat, 10 parts of rice and 10 parts of millet; the auxiliary material is 15 parts of burdock; the ingredients comprise 80 parts of fruit and vegetable mixture, 10 parts of medlar, 8 parts of cactus fruit and 8 parts of momordica grosvenori.

The fruit and vegetable mixture is prepared by mixing apple juice, kiwi fruit juice and tomato juice according to the weight ratio of 1: 5: 6.

(1) weighing sorghum, corn, wheat, rice and millet according to the proportion, respectively crushing and uniformly mixing to obtain a mixed main material, then adding hot water with the weight of 70% of the mixed main material and the temperature of 90 ℃ for moistening for 2 hours; weighing burdock in parts by weight, cleaning, cutting into sections, and draining for later use;

(2) weighing medlar, prickly pear and grosvenor momordica fruit in parts by weight, removing shells, separating kernels and seeds, placing the kernels and seeds in a drying oven for drying at 80 ℃, crushing after drying, and sieving with a 50-mesh sieve to obtain mixed powder A;

(3) adding water into a steamer to boil, pouring the main material mixture soaked by the hot water in the step (1) and the burdock sections into the steamer, steaming for 1-2h until the mixture is cooked, cooling the mixture after the steaming, adding 15 wt% of yeast and the mixture A obtained in the step (2) into the mixture after the mixture is cooled to 20-30 ℃, uniformly mixing the yeast and the mixture A, and fermenting the mixture in a cellar for 80 days to obtain fermented grains; then distilling to obtain liquor base liquor for later use;

(4) cleaning fresh apples with proper maturity and no insect pest with clear water, peeling and cutting into pieces, squeezing the clear juice with a juicer, adding cellulase accounting for 0.02% of the weight of the clear apple juice and pectinase accounting for 0.02% of the weight of the clear apple juice, and performing enzymolysis at 50 ℃ for 1h to obtain apple juice; cleaning fresh kiwi fruits, peeling, pulping, adding 0.02% pectinase, and performing enzymolysis in 40 deg.C water bath for 2 hr to obtain kiwi fruit juice; cleaning fresh tomatoes, juicing, adding 0.02% pectinase, and carrying out water bath at 35 ℃ for 3h to obtain tomato juice; mixing apple juice, kiwi fruit juice and tomato juice according to the weight ratio of 1: 5: 6 to obtain a fruit and vegetable mixture;

Test example 1

The white spirit obtained in the embodiment of the invention is measured according to the national standard method.

Total acid, reducing sugar, alcohol content: reference GB/T15038-2006;

pH: directly measuring by using a pH meter;

volatile acids, total aldehydes, total esters: respectively adopting potentiometric titration, colorimetric method and heating reflux method in GB/T11856-2008 to saponify esters;

methanol, fusel oil: gas chromatography in GB/T11856-2008 is adopted;

chromatographic reference conditions: rtx

-wax chromatographic column, vaporizer temperature 190 ℃ detector temperature 190 ℃, column temperature 170 ℃, carrier gas (N)₂) The flow rate was 40ml/min, the oxygen flow rate was 40ml/min, the air flow rate was 450ml/min, and the sample volume was 0.5. mu.L.

Copper: an atomic absorption spectrometry method in the determination of copper in GB/5009.13-2003 food is adopted;

iron: adopting an atomic absorption spectrometry method in GB/5009.13-2003 food iron, magnesium and manganese measurement;

lead: an atomic absorption spectrometry method in the determination of lead in GB/5009.13-2003 food is adopted;

sensory scoring criteria: referring to GB/T15549-1995 sensory analysis methodology, 20 tasters with sensitive smell are selected through screening, training and examination to form a white spirit sensory analysis evaluation group. The age of the panelists is between 23 and 27 years, the panelists are healthy and have no bad taste;

the common scoring method is that the color and luster accounts for 10 minutes, the clarity accounts for 10 minutes, the aroma accounts for 30 minutes, the taste accounts for 40 minutes, the typical value accounts for 10 minutes, and the total score is 100 minutes, as shown in the table. Sensory evaluation was performed on the obtained white spirit by an evaluation group, and an average value was taken.

TABLE 1 sensory Scoring criteria

Name (R)	Evaluation results
		Color and luster	Colorless and colorless
Clarity of the product	Clear, transparent, brilliant and free of suspended substances
		Fragrance	Has harmonious fruit and vegetable faint scent, harmonious and rich fragrance
Taste of the product	Mellow, sweet, full, soft, pure and without impurities
		Typicality	Has obvious style of fruit and vegetable white spirit

The white spirit is prepared according to the method of the embodiment of the invention, the performance of the white spirit is measured according to the method, and the measurement results are shown in the following table:

TABLE 2 sensory evaluation results

The physical and chemical indexes of the white spirit are compared by taking the performance indexes of high-quality brandy as reference, and the comparison result is shown in the following table:

TABLE 3 comparison of physical and chemical properties of Chinese liquor

As can be seen from the data in the table, the white spirit obtained by the embodiment of the invention has better taste and sensory evaluation score as high as 90. The spirit of the invention has low alcohol content, aims to improve the pungent stimulation of the traditional spirit, and can generate adverse symptoms such as headache after drinking in large amount. In the brewing process, functional food materials which are beneficial to human bodies and can be used as both medicine and food, such as burdock, fructus momordicae, medlar and the like, are added, so that the obtained white spirit has a certain health-preserving effect, and the negative effects of drinking on human bodies are reduced. Meanwhile, the fermented fruit and vegetable juice is added, so that the fragrance of the fruit and vegetable is blended into the unique fragrance of the white spirit, and the spicy and stimulating taste of the white spirit is improved. The physical and chemical test results show that the white spirit obtained by the method has similar performance indexes with high-quality brandy, and the ester content is obviously improved, which means that the white spirit has more fragrant substances and the taste is improved. Meanwhile, the oak barrel is used for storage, and has the effect of promoting the maturity of wine. Along with the change of color, smell and flavor of the fruit wine, the aging process can improve the sense of the fruit wine and gradually approaches to maturity. The fruit wine aged by the oak barrel can also dissolve out substances in oak to obtain complex fragrance, and has a certain positive effect on improving the quality.

It should be noted that the above-mentioned embodiments are only some of the preferred modes for implementing the invention, and not all of them. Obviously, all other embodiments obtained by persons of ordinary skill in the art based on the above-mentioned embodiments of the present invention without any creative effort shall fall within the protection scope of the present invention.

Claims

1. The fruit and vegetable flavored health preserving white spirit is characterized by being prepared from the following raw materials in parts by weight: wherein the main materials comprise 80-100 parts of sorghum, 30-40 parts of corn, 10-20 parts of wheat, 5-10 parts of rice and 5-10 parts of millet; 5-15 parts of burdock serving as an auxiliary material; the ingredients are 50-80 parts of fruit and vegetable mixture, 5-10 parts of medlar, 5-8 parts of cactus fruit and 3-8 parts of momordica grosvenori.

2. The fruit and vegetable flavored health preserving white spirit according to claim 1 is characterized by being prepared from the following raw materials in parts by weight: wherein the main materials comprise 100 parts of sorghum, 40 parts of corn, 20 parts of wheat, 10 parts of rice and 10 parts of millet; the auxiliary material is 15 parts of burdock; the ingredients comprise 80 parts of fruit and vegetable mixture, 10 parts of medlar, 8 parts of cactus fruit and 8 parts of momordica grosvenori.

3. The fruit and vegetable flavored health preserving white spirit according to claim 1 or 2, characterized in that the fruit and vegetable mixture is obtained by mixing apple juice, kiwi fruit juice and tomato juice according to the weight ratio of 1:2-5: 3-6.

4. A brewing method of the fruit and vegetable flavor type health preserving white spirit according to claim 1 or 2 is characterized by comprising the following steps:

5. The brewing method of the fruit and vegetable flavored health preserving white spirit according to claim 4, characterized in that the yeast used in the step (3) is medium-high temperature Daqu, and the yeast making raw materials are wheat, barley and peas.

6. The brewing method of the fruit and vegetable flavored health preserving white spirit according to claim 4, wherein the preparation method of the activated yeast solution in the step (5) comprises the following steps: adding 1g of active dry yeast into 20g of warm water with the water temperature of 35 ℃, adding 5% of sucrose by mass, stirring and activating for 40min at the constant temperature of 38 ℃, and obtaining the activated yeast liquid when uniform small bubbles appear in the sugar water.