CN110804518A - Preparation method of jasmine flower wine - Google Patents

Abstract

A preparation method of jasmine-flavored wine, the preparation process steps are: (1) selecting rice, sorghum and jasmine-flavored glutinous rice as raw materials; (2) steaming the rice and glutinous rice after soaking in water, and frying the sorghum until cooked; (3) adding rice to the rice Fermentation of distiller's yeast to obtain a rice fermentation material, glutinous rice is saccharified with sweet koji to obtain a glutinous rice saccharification material, sorghum is soaked with fresh distiller's grains and Daqu, and then added to the glutinous rice saccharified material for fermentation to obtain a glutinous rice sorghum fermentation material; (4) the rice fermented material, the glutinous rice sorghum The fermentation material is mixed and distilled to obtain wine with an alcohol content of 45-60°; (5) After the wine is naturally cooled and adjusted to the required wine, add tuckahoe, aloe vera, cinnamon and rock sugar, place it in a wine tank and seal it for more than one year, filter and extract the liquid , that is, jasmine wine. The wine obtained by the method has the aroma of jasmine, the taste is sweet, soft and elegant, it melts in the mouth, the throat is warm and smooth, moist but not dry, the aftertaste is sweet and fragrant, the fragrance remains in the empty cup, the spleen and stomach are invigorated, and the wine cannot be drunk. Features.

Description

A kind of preparation method of jasmine fragrance wine

technical field

The invention relates to the technical field of winemaking, in particular to a preparation method of jasmine-flavored wine.

Background technique

With the rapid development of the economy, interpersonal communication has become closer and more frequent. Wine has always been a must for people to entertain and entertain. At present, there are a variety of alcoholic products on the market, most of which are grains with added flavor or liquor blended with alcohol. After drinking too much, people will feel dry mouth, and will feel headache or dizziness after waking up in the morning. With the improvement of people's living standards, the pursuit of quality life is the current trend, and high-quality wine is becoming more and more popular.

Jasmine, scientific name Jasminum sambac (Linn.) Aiton , family name is Oleaceae, is people's favorite flower, the song "A Beautiful Jasmine" brings people a beautiful enjoyment. Jasmine tea is one of the top ten scented teas in my country. It is extracted from the blooming jasmine flowers in spring and combined with tea leaves to form a scented tea. It has the aroma of spring flowers and the freshness of tea leaves. It is a very popular scented tea with a sweet taste. Often drinking jasmine tea for women can not only beautify the skin, whiten the skin, but also resist aging and retain the tail of youth. It can also dredge the human stomach and intestines, can defecate, clear the brain, lower blood pressure and blood lipids, and also has a huge effect and effect on resisting bacteria and viruses in the treatment of cancer. Due to its unique environment, climate and soil, Hengxian County, Guangxi Zhuang Autonomous Region, is famous for its fragrance and fragrance. Jasmine was planted hundreds of years ago, and jasmine tea was scented, making Hengxian jasmine tea scented at home and abroad. , At present, as the global jasmine production center, the annual output of jasmine tea is 80,000 tons. At present, jasmine flowers are mainly used for scenting tea. Due to the unique aroma and efficacy of jasmine, jasmine and related products are also being loved by more and more people. In order to cater to the market, people use jasmine for wine making, and the brewed wine has the aroma of jasmine. Some jasmine scented wines have also been reported in the open literature, such as:

1. Chinese patent: preparation method of jasmine wine, application number: 201210387162.6, application date: 2012. 10. 12, applicant: Zhu Fengyin, address: No. 446, South Yili, Shuita Road, Diecai District, Guilin, Guangxi Zhuang Autonomous Region, invention Person: Zhu Fengyin, Abstract: The present invention discloses a preparation method of jasmine wine, comprising the following steps: 1) Weighing raw materials: 10-20 parts of jasmine flower, 6-10 parts of wolfberry, 2-6 parts of Ophiopogon japonicus, 1-6 parts of Amomum 3 parts, 1-3 parts of Poria, and 1-3 parts of licorice; 2) Dry the jasmine flower, mash it into powder, add 100-200 parts of water, heat it to 60-70 ℃, keep it for 8-10 minutes, stop the fire, Cool to room temperature to obtain jasmine liquid; 3) Crush wolfberry, Ophiopogon japonicus, Amomum, Poria and Licorice into powder, add 100-200 parts by weight of water, heat to 60-70°C, keep for 8-10 minutes, and stop the fire , cooled to room temperature to obtain medicinal liquid; 4) Mix and sterilize the jasmine flower liquid and medicinal liquid, add 8 to 12 times the weight of 50 to 75 degrees white wine, seal at 25 to 35 ° C for 1 to 12 months, filter Take the filtrate and get it. The jasmine wine uses jasmine flowers and common traditional Chinese medicines as main raw materials, and the prepared jasmine wine regulates qi and relieves depression, strengthens the spleen and stomach, and has a strong aroma of jasmine.

2. Chinese patent: a preparation method of jasmine-flavored yellow rice wine, application number: 201510441325.8, application date: 2015.07.25, applicant: Anhui Chenyaohu Yellow Rice Wine Co., Ltd., address: 246700 Economic Development Zone, Chenyaohu Town, Zongyang County, Anqing City, Anhui Province , Inventor: Huang Ye, Abstract: A preparation method of jasmine-flavored yellow rice wine, made from the following raw materials by weight: 200-220 of glutinous rice, 20-22 of distiller's yeast, 8-9 of jasmine petals, 3-4 of rice vinegar, pineapple peel 2-3, Rhizoma Imperatae 0.5-0.7, Bianshu 0.7-0.9, Burdock root 0.5-0.7, appropriate amount of egg white powder, appropriate amount of α-amylase, appropriate amount of saccharifying enzyme, and appropriate amount of pullulanase; the rice wine of the present invention is accompanied by an array of The aroma of jasmine is refreshing, the taste is good, and the nutrition is high. The invention adds a variety of Chinese herbal medicines in the processing process, and has the effects of cooling blood to stop bleeding, clearing heat and diuresis, dispelling wind and dissipating heat, detoxifying and detumescence, and anti-aging.

3. Chinese patent: a jasmine wine and its preparation method, application number: 201710660457.9, application date: 2017.08.04, applicant: Ling Xiumei, address: Nadu Village, Silin Town, Tiandong County, Baise City, Guangxi Zhuang Autonomous Region, invention Person: Ling Xiumei, Abstract: The invention discloses a jasmine wine, which belongs to the technical field of winemaking. The raw materials include 200-300 parts by weight of jasmine flowers, 60-80 parts of Luo Han Guo, 32-46 parts of mulberry leaves, 22-28 parts of Astragalus, 20-25 parts of Ophiopogon japonicus, 12-16 parts of Angelica sinensis, and 16-22 parts of Polygala Radix. , 8 to 15 parts of Schisandra, 35 to 40 parts of honey, and 3000 to 4000 parts of liquor. Wash the jasmine flowers, Luo Han Guo, mulberry leaves, astragalus, Ophiopogon japonicus, Angelica root, Polygalaceae and Schisandra chinensis, and then place them in the outdoor sun to dry; then put the dried raw materials into a pulverizer and grind them into fine powder, then add honey and stir. After the fermentation is complete, place it in a sealed container and ferment for 10-15 days; after the fermentation is completed, add liquor with an alcohol content of 40-45 degrees, stir evenly, filter and remove impurities, and store it in a cool indoor place for 3-5 months. The jasmine wine of the invention has a fragrant fragrance and pleasant taste. The Chinese herbal medicines are added after comprehensive compatibility, and the health care effect is good. It provides a new choice for the types of jasmine wine and is easy to be accepted by consumers.

4. Chinese patent: a preparation method of jasmine wine, application number: 201711416817.7, application date: 2017.12.25, applicant: Guangxi Xingye Songlingchun Wine Co., Ltd., address: Dapingshan, Xingye County, Yulin City, Guangxi Zhuang Autonomous Region, 537800 Zhenming Esha Mountain Village 6, Bamboo Mountain, Inventors: Chen Zheng, Chen Dongdong, Abstract: The present invention relates to the technical field of flower wine preparation, in particular to a preparation method of jasmine wine, comprising the following steps: (1) Selecting flower buds not fully unfolded The jasmine flowers are air-dried and then freeze-dried in vacuum for 8-10 hours; (2) placed in an airtight glass container, and steam is introduced; (3) medium and low-grade pure grain liquor is added, and soaked in an airtight container. The present invention selects medium and low-alcohol pure grain liquor with an alcohol content of 35-40°, which has a mild taste and no irritation; and preserves the active ingredients of jasmine, so that the prepared flower wine can fully exert its health-care effect, and the prepared jasmine wine has a The condition is still the same as before, and the color does not change, which is conducive to product packaging and sales.

5. Chinese patent: a method for making jasmine wine, application number: 201810288117.2, application date: 2018.03.31, applicant: Harbin Weiping Technology Development Co., Ltd., address: No. 25, Anhua Street, Daoli District, Harbin City, Heilongjiang Province , Inventor: Lv Qingmao, Abstract: The present invention relates to a method for making wine, especially a method for making jasmine wine. Mix the wheat germ powder, dried jasmine flowers and water evenly, and filter the original wine and filter residue after enzymatic hydrolysis and fermentation. After adding clean water to the filter residue, it is distilled. After the distillation is completed, the distillate is mixed with the original wine, and then the finished product is obtained by aging, storage, blending, filtration, filling and sterilization. In the production process of the jasmine wine of the present invention, the jasmine flower participates in the whole process of enzymatic hydrolysis and fermentation, the physiological activity of the flavonoids in the jasmine flower is greatly improved, and active substances such as γ-aminobutyric acid are also produced at the same time. Nutrient and functional components are also dissolved to the maximum extent, and the aroma of jasmine is further stimulated and released, so that the jasmine wine of the present invention not only has a strong aroma but also has more health-care effects.

6. Chinese patent: a honey jasmine wine and its preparation method, application number: 201711097171.0, application date: 2017.11.09, applicant: Liu Junsheng, address: 528429, No. 29, Daqing Road 1st Street, Huangpu Town, Zhongshan City, Guangdong Province, invention Person: Liu Junsheng, Abstract: The invention discloses a honey jasmine wine. The honey jasmine wine is prepared from the following raw material components and contents (parts by weight): 200-300 kilograms of jasmine, 700-800 kilograms of pure rice wine, and 20-30 kilograms of honey. The present invention also provides its preparation method. The honey jasmine wine of the invention is naturally rich in color and luster, has a pure taste, and has health-care effects such as refreshing, clearing fire, digestion, and diuresis, and is suitable for drinking by various groups of people.

SUMMARY OF THE INVENTION

The object of the present invention is to provide a preparation method of jasmine-flavored wine, the prepared wine has the aroma of jasmine, the taste is sweet, soft and elegant, the mouth melts, the throat is warm and smooth, moist but not dry, and the aftertaste is sweet and fragrant, Empty cups leave fragrance, strengthen the spleen and warm the stomach, and have the characteristics of not getting drunk.

In order to achieve the above object, the technical scheme adopted in the present invention is:

A preparation method of jasmine fragrant wine, the technological steps of preparation are:

(1) Preparation of raw materials: choose clean rice, sorghum and glutinous rice; glutinous rice is selected from large-grained glutinous rice. The rice includes japonica rice or indica rice.

(2) Raw material treatment: a. Rice and glutinous rice are soaked in water respectively, and the water can not cover the rice. After soaking for 3-5 hours, the rice and glutinous rice are obtained by steaming and drying. b. The sorghum is fried and used after cooling. Jasmine flowers scented for later use.

(3) Fermentation of raw materials: a. The rice and koji are mixed evenly and put into a tank for saccharification for 20-24 hours, the temperature is controlled at 25-32°C, and 0.6-0.8 kg of koji is used per 100 kg of rice; after saccharification, put it in a cylinder Add mountain spring water that meets drinking standards, the volume ratio of saccharification material to mountain spring water is 1: (1.2-1.3), stir evenly, seal and ferment for more than 3 months to obtain rice fermentation material; b, glutinous rice and sweet distiller's yeast are mixed evenly Put it into the tank for saccharification for 24-36 hours, the temperature is controlled at 28-32°C, and use 0.4-0.6 kg of sweet distiller's yeast per 100 kg of glutinous rice; The volume ratio is 1: (0.6-1), and the glutinous rice saccharification material is obtained; c, sorghum, fresh distiller's grains and Daqu are evenly mixed and put into a tank to soak for 4-6 hours, the temperature is controlled at 28-32 ℃, fresh distiller's grains, sorghum and Daqu The weight ratio is (100-130): 100: (0.4-0.5); after soaking for 4-6 hours, add it to the glutinous rice saccharification material and ferment together for 3 months to obtain the glutinous rice sorghum fermentation material; wherein the weight ratio of glutinous rice and sorghum consumption For (1-1.5): 1; Fresh distiller's grains refers to the residue left after the distillation of sorghum liquor, which needs to be used on the same day or the next day. The wine koji, sweet wine koji and da qu use the common wine koji in the market.

(4) Distillation to get wine: Mix the rice fermented material and the glutinous rice sorghum fermented material on the retort for distillation; distill off the head and tail of the wine, and take the wine with an alcohol content of 45-60° for use. The glutinous rice and sorghum fermentation material accounts for 30%-60%, and the rest For rice fermentation.

(5) Soaking and filtering: After the wine is naturally cooled, adjust the wine to the required alcohol content, add tuckahoe, aloe vera, cinnamon and rock sugar, place it in a wine tank and seal it for more than one year, filter and extract the liquid to obtain jasmine wine. Add 1-3 jins of Poria, 0.5-1 jins of aloe vera, 0.1-0.3 jins of cinnamon, and 0.5-2 jins of rock sugar to 100 jins of wine.

Described jasmine flowers are jasmine flowers obtained from organic planting, and the jasmine flower buds that are about to be released should be picked at 1:00 pm to 5:00 pm on a sunny day; The baskets with flower buds are placed in a temperature-controlled and humidity-controlled house. The temperature is controlled at 25-35°C. The control method is to keep 25-30°C for 2-3 hours, 30-35°C for 1-2 hours, and the humidity to be controlled at 50°C. -85%, the jasmine flower buds with buds to be released are the flower buds when the color of the jasmine flower changes from light yellow to white and the flower bones become larger. The flowers are mature and fragrant at this time.

The scent of jasmine flowers is to spread a bamboo weave on the indoor floor or on a shelf, and lay three layers of sorghum on the bamboo weave by laying a layer of flowers, a layer of gauze, a layer of sorghum, and a layer of gauze to smell the scent. From 9:00 p.m. to 10:00 p.m., you can start scenting until 6:00 am the next day. The weight ratio of sorghum and jasmine flowers is 100: (10-30). The scented sorghum needs to be sealed for later use.

The aloe vera is the jasmine-scented aloe vera obtained after thorn removal and drying, and then scenting with jasmine flowers. The water content after the drying of the aloe is 10-15%, and the weight ratio of the aloe and the jasmine flowers is 1:(8-15) during the scenting system. When scenting aloe vera, aloe vera can be added to sorghum and mixed with sorghum for scenting.

Preferably: the head and tail of the wine are added to the glutinous rice saccharification material and return to the tank for fermentation, and the volume ratio of the glutinous rice saccharification material to the head and tail of the wine is 10: (4-6). Using the head and tail of the wine to return to fermentation can play a role in stabilizing the fermentation, and the wine has better aroma, which is more mellow and supple than the fermentation without adding the head and tail.

According to the research on the health-care efficacy of jasmine in Chinese medicine and modern pharmacology, it is believed that jasmine has the effects of invigorating qi and relieving pain, warming and neutralizing the stomach, reducing swelling and detoxification, and strengthening the immune system. It has a good therapeutic effect on dysentery, abdominal pain, conjunctivitis and sore in the body. In addition, it also has the functions of clearing liver and improving eyesight, promoting body fluid and quenching thirst, removing phlegm and treating dysentery, clearing water, dispelling wind and relieving table, nourishing qi and lowering blood pressure. , To prevent dental caries, anti-radiation, anti-cancer, anti-aging effects, can enhance the body's immunity, prolong life. At the same time, it also has the effects of regulating qi, soothing and moisturizing, which can improve the anxiety state of the body, and has a good conditioning effect on chronic diseases, menstrual disorders and dizziness of the body. It also has the effects of anti-inflammatory, anti-asthmatic, anti-cancer, relaxing muscles and collaterals, lowering blood pressure, invigorating the kidney and strengthening the essence. In addition, oral jasmine promotes the excretion of toxins in the body, and can also lubricate the skin and beauty salons.

Poria cocos is the dried sclerotia of Poria cocos (Schw.) Wolf , also known as Yunling and Song Poria, and is a parasitic fungus on pine trees. The medicinal part is dried sclerotia. The earliest literature records come from "Shen Nong's Materia Medica", commonly known as Yunling, Songling, and Fuling. They are fungi plants parasitic on the roots of pine trees. They are shaped like sweet potatoes, with dark brown outer skin and white or pink inside. Its protozoa is the dried sclerotia of Poria cocos, a fungus of the family Polyporaceae, mostly parasitic on the roots of masson pine or red pine. Produced in Yunnan, Anhui, Hubei, Henan, Sichuan and other places. The ancients called Poria a "magic medicine for the four seasons", because it has a wide range of effects, regardless of the four seasons, it is compatible with various medicines, regardless of cold, temperature, wind, dampness and other diseases, it can exert its unique effect. Poria is sweet, light, and neutral in nature. When used as medicine, it has the functions of diverting water and dampness, benefiting the spleen and stomach, and calming the heart and soothing the nerves. Modern medical research: Poria can enhance the body's immune function, and Poria polysaccharide has obvious anti-tumor and liver-protecting effects. Pharmacological effects: Traditional effects, diuresis and dampness, invigorating the spleen and resolving phlegm, calming the mind and soothing the mind, septic and anti-cancer. The medicinal properties are gentle, dampness without hurting the righteousness. Taken in moderation, it can be used as a nourishing product in the wet season in spring and summer. It can cure dysuria, edema, phlegm and cough, vomiting, nausea, diarrhea, nocturnal emission, stranguria, palpitation, and forgetfulness. Poria acid contained in it has the functions of enhancing immunity, anti-tumor, sedative and hypoglycemic. It can relax the smooth muscle of digestive tract, inhibit gastric acid secretion, prevent liver cell necrosis, and have antibacterial effects. The newly discovered efficacy, the main component of Poria cocos is Poria polysaccharide, which is very high in content. It has inhibitory effect on a variety of bacteria; can reduce gastric acid, and has preventive effect on peptic ulcer; has obvious protective effect on liver damage; has anti-tumor effect; can regulate immune function in many aspects; Reduce accelerated recovery; and have a sedative effect.

Aloe vera, Latin scientific name: Aloe vera var. chinensis (Haw.) Berg , Aloe genus, is a perennial evergreen herb of the Liliaceae family, with clusters of leaves, large and thick, pedestal or born on the top of the stem, leaves often lanceolate or The leaves are short and broad, with serrated spines on the edges. The inflorescences are umbellate, racemoid, spike-like, conical, etc., red, yellow or with red spots, with six petals and six pistils. The base of the perianth is multi-connected into a cylindrical shape. [Efficacy] Purging fire; detoxification; removing blood stasis; killing insects. Mainly red eyes; constipation; white turbidity; hematuria; epilepsy in children; chancre accumulation; burns and scalds; women's amenorrhea; hemorrhoids; scabies; 【Pharmacological effects】Bactericidal effect, anti-inflammatory effect, moisturizing and beauty effect, stomach and diarrhea effect, cardiac and blood circulation effect, immune and regeneration effect, immune and anti-tumor effect, detoxification effect, anti-aging effect, analgesic, sedative effect, sunscreen effect.

Cinnamon bark, Latin name: Cinnamomum tamala (Bauch.-Ham.) Nees et Eberm . This product is a commonly used traditional Chinese medicine, and is also a food spice or cooking seasoning. The original plants of commercial cinnamon are more complex, and there are about ten species, all of which are Lauraceae. There are 8 species commonly used in various places, among which the main ones are osmanthus, blunt-leaf laurel, yam incense and southern cinnamon and other species are mostly used in regional medicine. Various varieties were used as spices in ancient times in the West. It is used to flavor stewed meat in Chinese food, and it is one of the ingredients of five-spice powder. Cinnamon is pungent and sweet in nature, hot in nature, enters the kidney, spleen, and bladder meridians, and has the effect of replenishing Yuanyang, warming the spleen and stomach, removing cold accumulation, dredging the veins, relieving pain and diarrhea, and treating the failure of fire in the door of life, cold limbs and weak pulse, and depletion of yang. , abdominal pain and diarrhea, cold hernia, cold pain in the waist and knees, vaginal gangrene flow, asthenia yang floating over the upper heat and lower cold embolism.

Rock sugar is a crystalline re-product of granulated sugar. Naturally generated rock candies are white, yellowish, light gray and other colors. In addition, there are various colored rock candies with food coloring added on the market (mainly for export), such as green, blue, orange, reddish, dark red, etc. colors. Because of its crystal like ice, it is called rock candy. Also called "ice food". Rock candy, foreign name: rock candy/crystal sugar , rock candy is sweet in taste, flat in nature, enters the lung and spleen meridian; has the effect of invigorating the middle and benefiting qi, and the stomach and lungs; rock candy nourishes yin and promotes body fluid, moistens the lungs and relieves cough, and relieves cough due to dryness of the lungs. , dry cough without phlegm, expectoration with bloody phlegm has a good adjuvant therapeutic effect; used for cough and asthma caused by dryness of the lung, lung deficiency, wind-cold fatigue, pediatric malaria, dysentery, mouth sores, wind-fire toothache. Rock sugar adds sweetness and neutralizes excess acidity. And it has the effect of removing fire. It is also an excellent seasoning with chrysanthemum, wolfberry, hawthorn, red dates, etc. Rock sugar is an excellent product for entering the liver and lung meridians. The composition of rock sugar is glucose containing crystal water, which is the same as that of white sugar broken down in the body; therefore, rock sugar can replace white sugar. The main component of rock sugar is glucose containing crystal water. Rock candy, foreign name: rock candy/crystal sugar , rock candy is sweet in taste, flat in nature, enters the lung and spleen meridian; has the effect of invigorating the middle and benefiting qi, and the stomach and lungs; rock candy nourishes yin and promotes body fluid, moistens the lungs and relieves cough, and relieves cough due to dryness of the lungs. , dry cough without phlegm, expectoration with bloody phlegm has a good adjuvant therapeutic effect; used for cough and asthma caused by dryness of the lung, lung deficiency, wind-cold fatigue, pediatric malaria, dysentery, mouth sores, wind-fire toothache. Rock sugar adds sweetness and neutralizes excess acidity. And it has the effect of removing fire. It is also an excellent seasoning with chrysanthemum, wolfberry, hawthorn, red dates, etc. Rock sugar is an excellent product for entering the liver and lung meridians. The composition of rock sugar is glucose containing crystal water, which is the same as that of white sugar broken down in the body; therefore, rock sugar can replace white sugar. The main component of rock sugar is glucose containing crystal water. Rock candy, foreign name: rock candy/crystal sugar , rock candy is sweet in taste, flat in nature, enters the lung and spleen meridian; has the effect of invigorating the middle and benefiting qi, and the stomach and lungs; rock candy nourishes yin and promotes fluid, moistens the lungs and relieves cough, and treats lung dryness cough. , dry cough without phlegm, expectoration with bloody phlegm has a good adjuvant therapeutic effect; used for cough and asthma caused by dryness of the lung, lung deficiency, wind-cold fatigue, pediatric malaria, dysentery, mouth sores, wind-fire toothache. Rock sugar adds sweetness and neutralizes excess acidity. And it has the effect of removing fire. It is also an excellent seasoning with chrysanthemum, wolfberry, hawthorn, red dates, etc. Rock sugar is an excellent product for entering the liver and lung meridians. The composition of rock sugar is glucose containing crystal water, which is the same as that of white sugar broken down in the body; therefore, rock sugar can replace white sugar. The main component of rock sugar is glucose containing crystal water.

The beneficial effects of the present invention are:

1. This jasmine-flavored wine is mainly made of rice, large-grain glutinous rice and sorghum as raw materials, fermented separately, and then mixed and distilled. The obtained wine has the characteristics of light jasmine fragrance, elegance and suppleness, alcohol taste, and long-lasting fragrance in empty cups.

2. In this application, rice, large-grain glutinous rice and jasmine-flavored sorghum are respectively fermented as raw materials, and then mixed and distilled to make wine, and the separate fermentation can make the raw materials ferment more fully, and the wine obtained by combining distillation is more glycolic, more supple, and more mellow. Fragrant, the alcohol dissipates quickly after drinking, and it is not easy to feel headache, dizziness and thirst; if it is fermented separately, distilled separately and then mixed, the resulting wine will not have enough glycol, and the throat will be hot. After rice, glutinous rice and koji are fermented and saccharified, add mountain spring water that meets drinking standards, stir evenly, seal and ferment, mix sorghum, fresh distiller's grains and koji evenly, put them in a tank and soak them in the glutinous rice saccharification material for fermentation together. The purpose of the spring water is to add mountain spring water to dilute after the koji is activated to reduce the activation concentration, so that the koji can be re-fermented again, and the resulting wine will be more fragrant and not irritating.

3. In the present application, the wine obtained by distillation after mixing the rice fermented material and the glutinous rice sorghum fermented material evenly, can improve the purity of the wine, and then add Poria cocos, aloe vera, cinnamon and rock sugar for storage, and add rock sugar for fermentation, which can increase the glycolic taste of the wine, It also neutralizes the smell of tuckahoe, aloe vera and cinnamon. It has almost no traditional Chinese medicine smell, only a faint fragrance of jasmine. If no rock sugar is added, the tuckahoe and cinnamon in the wine will be stronger, and the fragrance of jasmine is not obvious. The obtained wine has the aroma of jasmine, and the taste is mellow and soft. When pouring the wine, it can show wire drawing, hanging on the wall and the fragrance of the empty cup. Unique jasmine wine making feature!

4. After the sorghum is cooked, it can be scented with jasmine flowers, which can better impart the fragrance of jasmine, because the fried sorghum absorbs water and fragrance well, adding a touch of jasmine fragrance to the wine; aloe vera is de-thorn and dried, and then scented with jasmine flowers. The obtained jasmine-flavored aloe vera increases the concentration of the jasmine-flavored fragrance during soaking, so that the fragrance is fragrant and lasting. It is not possible to directly add jasmine flowers to soak to obtain the fragrance. Adding soaking will easily cause the content of drugs and heavy metals to exceed the standard. The promotion of the industrialization of jasmine wine will enrich the material life of the people, improve the secondary value-added of products, and improve the utilization rate and application of jasmine flowers in Hengxian County. While meeting the material needs of the people, it will also have an immeasurable impact on local economic development. push.

Detailed ways

In order to introduce the present invention in more detail, the present invention will be further described below with reference to the embodiments.

Example 1

The jasmine scented wine can be prepared by adopting the following process steps:

(1) Preparation of raw materials: choose clean rice, sorghum and glutinous rice; glutinous rice is selected from large-grain varieties. The rice includes japonica rice or indica rice.

(2) Raw material treatment: a. Rice and glutinous rice are soaked in water respectively, and the water can not cover the rice. After soaking for 3-5 hours, the rice and glutinous rice are obtained by steaming and drying. b. The sorghum is fried and used after cooling. Jasmine flowers scented for later use.

(3) Fermentation of raw materials: a. The rice and koji are mixed evenly and put into a tank for saccharification for 20-24 hours, the temperature is controlled at 25-32°C, and 0.6-0.8 kg of koji is used per 100 kg of rice; after saccharification, put it in a cylinder Add mountain spring water that meets drinking standards, the volume ratio of saccharification material to mountain spring water is 1: (1.2-1.3), stir evenly, seal and ferment for more than 3 months to obtain rice fermentation material; b, glutinous rice and sweet distiller's yeast are mixed evenly Put it into the tank for saccharification for 24-36 hours, the temperature is controlled at 28-32°C, and use 0.4-0.6 kg of sweet distiller's yeast per 100 kg of glutinous rice; The volume ratio is 1: (0.6-1), and the glutinous rice saccharification material is obtained; c, sorghum, fresh distiller's grains and Daqu are evenly mixed and put into a tank to soak for 4-6 hours, the temperature is controlled at 28-32 ℃, fresh distiller's grains, sorghum and Daqu The weight ratio is (100-130): 100: (0.4-0.5); after soaking for 4-6 hours, add it to the glutinous rice saccharification material and ferment together for 3 months to obtain the glutinous rice sorghum fermentation material; wherein the weight ratio of glutinous rice and sorghum consumption For (1-1.5): 1; Fresh distiller's grains refers to the residue left after the distillation of sorghum liquor, which needs to be used on the same day or the next day. The wine koji, sweet wine koji and da qu use the common wine koji in the market.

(4) Distillation to get wine: Mix the rice fermented material and the glutinous rice sorghum fermented material on the retort for distillation; distill off the head and tail of the wine, and take the wine with an alcohol content of 45-60° for use. The glutinous rice and sorghum fermentation material accounts for 30%-60%, and the rest For rice fermentation.

(5) Soaking and filtering: After the wine is naturally cooled, adjust the wine to the required alcohol content, add tuckahoe, aloe vera, cinnamon and rock sugar, place it in a wine tank and seal it for more than one year, filter and extract the liquid to obtain jasmine wine. Add 1-3 jins of Poria, 0.5-1 jins of aloe vera, 0.1-0.3 jins of cinnamon, and 0.5-2 jins of rock sugar to 100 jins of wine.

Described jasmine flowers are jasmine flowers obtained from organic planting, and the jasmine flower buds that are about to be released should be picked at 1:00 pm to 5:00 pm on a sunny day; The baskets with flower buds are placed in a temperature-controlled and humidity-controlled house. The temperature is controlled at 25-35°C. The control method is to keep 25-30°C for 2-3 hours, 30-35°C for 1-2 hours, and the humidity to be controlled at 50°C. -85%, the jasmine flower buds with buds to be released are the flower buds when the color of the jasmine flower changes from light yellow to white and the flower bones become larger. The flowers are mature and fragrant at this time.

The scent of jasmine flowers is to spread a bamboo weave on the indoor floor or on a shelf, and lay three layers of sorghum on the bamboo weave by laying a layer of flowers, a layer of gauze, a layer of sorghum, and a layer of gauze to smell the scent. From 9:00 p.m. to 10:00 p.m., you can start scenting until 6:00 am the next day. The weight ratio of sorghum and jasmine flowers is 100: (10-30). The scented sorghum needs to be sealed for later use.

The aloe vera is the jasmine-flavored aloe vera obtained after thorns are removed and dried, and then scented with jasmine flowers. The water content after the drying of the aloe is 10-15%, and the weight ratio of the aloe to the jasmine flowers is 1:(8-15) during the scenting system.

Example 2

The jasmine scented wine can be prepared by adopting the following process steps:

(1) Preparation of raw materials: choose clean rice, sorghum and glutinous rice; glutinous rice is selected from large-grained glutinous rice. The rice includes japonica rice or indica rice.

(2) Raw material treatment: a. Rice and glutinous rice are soaked in water respectively, and the water can not cover the rice. After soaking for 3-5 hours, the rice and glutinous rice are obtained by steaming and drying. b. The sorghum is fried and used after cooling. Jasmine flowers scented for later use.

(3) Fermentation of raw materials: a. The rice and koji are mixed evenly and put into a tank for saccharification for 20-24 hours, the temperature is controlled at 25-32°C, and 0.6-0.8 kg of koji is used per 100 kg of rice; after saccharification, put it in a cylinder Add mountain spring water that meets drinking standards, the volume ratio of saccharification material to mountain spring water is 1: (1.2-1.3), stir evenly, seal and ferment for more than 3 months to obtain rice fermentation material; b, glutinous rice and sweet distiller's yeast are mixed evenly Put it into the tank for saccharification for 24-36 hours, the temperature is controlled at 28-32°C, and use 0.4-0.6 kg of sweet distiller's yeast per 100 kg of glutinous rice; The volume ratio is 1: (0.6-1), and the glutinous rice saccharification material is obtained; c, sorghum, fresh distiller's grains and Daqu are evenly mixed and put into a tank to soak for 4-6 hours, the temperature is controlled at 28-32 ℃, fresh distiller's grains, sorghum and Daqu The weight ratio is (100-130): 100: (0.4-0.5); after soaking for 4-6 hours, add it to the glutinous rice saccharification material and ferment together for 3 months to obtain the glutinous rice sorghum fermentation material; wherein the weight ratio of glutinous rice and sorghum consumption For (1-1.5): 1; Fresh distiller's grains refers to the residue left after the distillation of sorghum liquor, which needs to be used on the same day or the next day. The wine koji, sweet wine koji and da qu use the common wine koji in the market.

(4) Distillation to get wine: Mix the rice fermented material and the glutinous rice sorghum fermented material on the retort for distillation; distill off the head and tail of the wine, and take the wine with an alcohol content of 45-60° for use. The glutinous rice and sorghum fermentation material accounts for 30%-60%, and the rest For rice fermentation. The wine head and wine tail are added to the glutinous rice saccharification material and returned to the tank for fermentation, and the volume ratio of the glutinous rice saccharification material to the wine head and wine tail is 10: (4-6).

(5) Soaking and filtering: After the wine is naturally cooled, adjust the wine to the required alcohol content, add tuckahoe, aloe vera, cinnamon and rock sugar, place it in a wine tank and seal it for more than one year, filter and extract the liquid to obtain jasmine wine. Add 1-3 jins of Poria, 0.5-1 jins of aloe, 0.1-0.3 jins of cinnamon, and 0.5-2 jins of rock sugar to 100 jins of wine. The aloe vera is the jasmine-flavored aloe vera obtained by mixing with sorghum and using jasmine flowers after drying and removing thorns. The water content after the drying of the aloe is 10-15%, and the weight ratio of the aloe and the jasmine flowers is 1:(8-15) during the scenting system.

Described jasmine flowers are jasmine flowers obtained from organic planting, and the jasmine flower buds that are about to be released should be picked at 1:00 pm to 5:00 pm on a sunny day; The baskets with flower buds are placed in a temperature-controlled and humidity-controlled house. The temperature is controlled at 25-35°C. The control method is to keep 25-30°C for 2-3 hours, 30-35°C for 1-2 hours, and the humidity to be controlled at 50°C. -85%, the jasmine flower buds with buds to be released are the flower buds when the color of the jasmine flower changes from light yellow to white and the flower bones become larger. The flowers are mature and fragrant at this time.

The scent of jasmine flowers is to spread a bamboo weave on the indoor floor or on a shelf, and lay three layers of sorghum aloe vera on the bamboo weave by laying a layer of flowers, a layer of gauze, a layer of sorghum aloe, and a layer of gauze for scenting. , from 9:00-10:00 pm to 6:00 am the next day, the weight ratio of sorghum and jasmine flowers is 100: (10-30), the sorghum after scenting needs to be sealed for use.

The jasmine-flavored wine obtained in this example was tested according to the standards of GB/T27588-2011 "Dew Wine" and GB2757-2012 "National Food Safety Standard Distilled Liquor and Its Reconstituted Liquor", and the test results were fully qualified, and the test results are shown in the following table.

Claims (6)

1. A preparation method of jasmine flower wine is characterized by comprising the following steps: the preparation process comprises the following process steps:

(1) preparing raw materials: selecting clean rice, sorghum and glutinous rice;

(2) raw material treatment: a. soaking rice and glutinous rice in clear water for 3-5 hr, steaming to obtain cooked rice and glutinous rice, and spreading for cooling; b. parching sorghum, cooling, and scenting with fresh flos Jasmini sambac;

(3) fermenting raw materials: a. mixing rice and distiller's yeast, saccharifying in a jar at 25-32 deg.C for 20-24 hr, and using 0.6-0.8 jin of distiller's yeast per 100 jin of rice; adding spring water meeting drinking standards into a jar after saccharification, wherein the volume ratio of the saccharified material to the spring water is 1 (1.2-1.3), uniformly stirring, sealing and fermenting for more than 3 months to obtain a rice fermented material; b. mixing glutinous rice and distiller's yeast, saccharifying in a jar at 28-32 deg.C for 24-36 hr, and using 0.4-0.6 kg of distiller's yeast per 100 kg of glutinous rice; adding spring water meeting drinking standards into a jar after saccharification, wherein the volume ratio of the saccharified material to the spring water is 1 (0.6-1), so as to obtain a glutinous rice saccharified material; c. mixing sorghum, fresh distiller's grains and Daqu uniformly, soaking in a jar for 4-6 hr at 28-32 deg.C, wherein the weight ratio of fresh distiller's grains, sorghum and Daqu is (100-; soaking for 4-6 hr, adding into the glutinous rice saccharified material, and fermenting for 3 months to obtain glutinous rice sorghum fermented material; wherein the weight ratio of the glutinous rice to the sorghum is (1-1.5) to 1;

(4) distilling to obtain wine: mixing the rice fermented material and the glutinous rice sorghum fermented material, and distilling in a steamer; distilling to remove the head and tail, taking wine with the alcoholic strength of 45-60 degrees for later use, wherein the glutinous rice and sorghum fermentation material accounts for 30-60 percent, and the balance is rice fermentation material;

(5) soaking and filtering: after the wine is naturally cooled, the wine is adjusted to the required alcoholic strength, then the tuckahoe, the aloe, the cinnamon and the rock sugar are added and placed in a wine jar for sealing and storage for more than one year, and the liquid is filtered and taken, so that the jasmine flower wine is obtained, wherein each hundred jin of wine is added with 1-3 jin of tuckahoe, 0.5-1 jin of aloe, 0.1-0.3 jin of cinnamon and 0.5-2 jin of rock sugar.

2. The method of preparing a jasmine scented wine according to claim 1, wherein the method comprises the following steps: the fresh jasmine flowers are obtained by organic planting, jasmine flower buds which are wanted to be placed in buds need to be picked in 1 to 5 pm in sunny days, after the jasmine flowers are picked, the jasmine flowers do not need to be tightly pressed in the loading and transporting process, and the flowers are loaded in a ventilated bamboo basket; placing the bamboo basket filled with the buds into a temperature-controllable and humidity-controllable house, controlling the temperature at 25-35 ℃ by keeping the temperature at 25-30 ℃ for 2-3 hours and keeping the temperature at 30-35 ℃ for 1-2 hours, and controlling the humidity at 50-85%, wherein the jasmine flower buds to be released are the flower buds with the buds when the color of the jasmine flowers is changed from light yellow to white and the flower bones are enlarged.

3. The method of preparing a jasmine scented wine according to claim 1, wherein the method comprises the following steps: the jasmine flower scenting fragrance is prepared by spreading a bamboo plait on indoor ground or a shelf, spreading three layers of jowar on the bamboo plait in a spreading mode of one layer of flower, one layer of gauze, one layer of jowar and one layer of gauze, scenting from nine o ' clock to ten o ' clock at night to 6 o ' clock at the next morning, wherein the weight ratio of jowar to jasmine flower is 100 (10-30).

4. The method of preparing a jasmine scented wine according to claim 1, wherein the method comprises the following steps: the aloe is prepared by removing spines, drying, and scenting with fresh flos Jasmini sambac.

5. The method of preparing a jasmine scented wine according to claim 4, wherein the jasmine scented wine comprises the following steps: the dried aloe has a water content of 10-15%, and the weight ratio of aloe to fresh jasmine flower is 1 (8-15) during scenting.

6. The method of preparing a jasmine scented wine according to claim 1, wherein the method comprises the following steps: the foreshot and feints are added into the glutinous rice saccharified material and returned to the jar for fermentation, and the volume ratio of the glutinous rice saccharified material to the foreshot and feints is 10 (4-6).