CN111676111A - Lotus koji, preparation method and application thereof, and preparation method of lotus wine - Google Patents
Lotus koji, preparation method and application thereof, and preparation method of lotus wine Download PDFInfo
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- CN111676111A CN111676111A CN202010743425.7A CN202010743425A CN111676111A CN 111676111 A CN111676111 A CN 111676111A CN 202010743425 A CN202010743425 A CN 202010743425A CN 111676111 A CN111676111 A CN 111676111A
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- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12G—WINE; PREPARATION THEREOF; ALCOHOLIC BEVERAGES; PREPARATION OF ALCOHOLIC BEVERAGES NOT PROVIDED FOR IN SUBCLASSES C12C OR C12H
- C12G3/00—Preparation of other alcoholic beverages
- C12G3/02—Preparation of other alcoholic beverages by fermentation
- 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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- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12G—WINE; PREPARATION THEREOF; ALCOHOLIC BEVERAGES; PREPARATION OF ALCOHOLIC BEVERAGES NOT PROVIDED FOR IN SUBCLASSES C12C OR C12H
- C12G3/00—Preparation of other alcoholic beverages
- C12G3/02—Preparation of other alcoholic beverages by fermentation
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- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12G—WINE; PREPARATION THEREOF; ALCOHOLIC BEVERAGES; PREPARATION OF ALCOHOLIC BEVERAGES NOT PROVIDED FOR IN SUBCLASSES C12C OR C12H
- 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
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- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12G—WINE; PREPARATION THEREOF; ALCOHOLIC BEVERAGES; PREPARATION OF ALCOHOLIC BEVERAGES NOT PROVIDED FOR IN SUBCLASSES C12C OR C12H
- 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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- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- 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
Abstract
The invention relates to the technical field of wine production, in particular to a lotus koji and a preparation method of lotus wine brewed by using the lotus koji. The invention provides lotus koji which is prepared by taking wheat, lotus and yeast as main raw materials, a preparation method of the lotus koji, application of the lotus koji and a method for preparing white spirit by using the lotus koji. The lotus flower yeast wine provided by the invention has a light yellow clear and transparent appearance, is rich in flower fragrance, is sweet and smooth, is stiff and long in aftertaste, and fully integrates the flower fragrance and nutrient components of lotus flowers into the white wine, so that the fragrant white wine with the composite flower fragrance and wine fragrance is finally obtained, the problem of unstable quality of brewed wine is solved, and the fragrant substance components are greatly improved. The preparation method is simple and easy to operate.
Description
Technical Field
The invention relates to the technical field of wine production, in particular to a lotus koji and a preparation method of lotus wine brewed by using the lotus koji.
Background
The consumption of the wine shows the trends of ecology, low degree and recreation. The traditional white spirit is gradually diluted, consumers pay more attention to health care and green ecological pleased drinking feeling, and the traditional white spirit is summarized as palatable, comfortable and beneficial. The low-alcohol white spirit such as fruit juice wine, medicinal liquor, health wine and the like can be produced at the same time.
The lotus has the effects of clearing away heat and toxic materials, clearing away heart-fire, cooling blood, promoting blood circulation, stopping bleeding, reducing fat, removing blood stasis, clearing summer heat, promoting diuresis and the like. The lotus has pleasant fragrance, contains bioactive substances such as flavonoid, anthocyanin, alkaloid, polysaccharide and the like, and has wide utilization and recognition of edible and medicinal values. Flowers are increasingly widely used in food as a green emerging industry.
As for lotus wine, the following documents are disclosed:
CN108004106A discloses a lotus wine, which is prepared from the following raw materials, by weight, 60-100 parts of lotus petals, 8-15 parts of honey, 40-60 parts of medlar, 30-50 parts of water caltrops and 300 parts of white spirit.
CN106995763A discloses a lotus wine, which is composed of the following raw materials in parts by weight: 20-40 parts of lotus, 5-15 parts of green tea, 50-100 parts of black glutinous rice, 2-3 parts of radix rehmanniae, 2-3 parts of radix ophiopogonis, 2-3 parts of semen cassiae, 2-3 parts of honeysuckle, 5-10 parts of rock candy, 2-5 parts of distiller's yeast and a proper amount of water.
CN106995763A discloses a lotus wine, which comprises the following components in parts by weight: 10-30 parts of fresh lotus flower, 1-10 parts of dendrobium devonianum flower, 1-10 parts of dendrobium officinale, 1-10 parts of schisandra chinensis, 1-10 parts of panax notoginseng, 5-10 parts of aquilaria sinensis twig, 10-20 parts of jasmine flower, 5-10 parts of wolfberry fruit, 1-5 parts of rehmannia, 5-10 parts of cassia seed, 1-5 parts of honeysuckle flower, 1-5 parts of poria cocos, 5-15 parts of aloe, 10-20 parts of angelica sinensis and 5-10 parts of rock candy.
CN 110760412A discloses a white spirit for improving bouquet by lotus resources and a preparation method thereof, wherein during the preparation of the white spirit, main materials are steamed; after the cooking is finished, taking out the main materials, spreading for cooling, adding the lotus seed pot shell extract and the distiller's yeast, uniformly stirring, and saccharifying and fermenting; after fermentation, obtaining aged white spirit through distillation and aging; and (3) kneading and drying fresh lotus leaves, adding the fresh lotus leaves into the aged liquor, soaking for 1-4 days, and filtering to remove the lotus leaves to obtain the liquor.
The four methods mentioned above are mostly series of brewed wines and liqueurs, and have the following problems: the taste is not good, the mouthfeel is reduced, most of sweet substances are added substances, and the original mellow and sweet feeling and natural feeling of the white spirit are covered, for example, CN108004106A relates to the white spirit, and honey is added as a raw material; CN106995763A relates to the field of crystal sugar. In addition, the quality of the produced product is not good and the quality is not stable due to a plurality of types of the extract.
Aiming at the quality defects of the lotus wine produced by the method, in order to solve the problems of unstable quality, rough taste, unnatural taste and the like of the lotus wine, research personnel prove and test for many times, high-quality white lotus and wheat are used as raw materials to produce the lotus starter, and the produced lotus wine is clear (yellowish) and transparent, has elegant and comfortable flower fragrance and wine fragrance, is sweet and smooth, has a stiff and fine wine body and long aftertaste, and fully fuses the flower fragrance and nutrient components of the lotus into the white wine, so that the compound fragrant white wine with the flower fragrance and the wine fragrance is finally obtained, the problems of unstable quality and rough taste of the brewed wine are solved, and the fragrant substance components are greatly improved.
Disclosure of Invention
In order to solve the technical problems, the invention provides a method for preparing lotus koji wine by taking lotus koji as a raw material.
The lotus koji provided by the invention is prepared from wheat, lotus and mother koji through pure natural fermentation without any additive components.
The lotus koji provided by the invention is mainly prepared by the main steps of uniformly mixing crushed wheat, crushed lotus and yeast for brewing wine, treading the yeast, putting yeast embryos into a room, fermenting yeast blocks and storing finished yeast.
The preparation method of the lotus koji comprises the following steps:
a1, preparation of raw materials: selecting wheat which is produced in the same year, does not have mildew, impurities, worm damage, peculiar smell and full grains, and crushing the wheat into plum petals;
a2, selecting moldy, impurity-free and worm-eaten-free lotus, and crushing the lotus into pieces for later use, wherein the lotus has uniform color and normal smell;
a3, mixing the wheat in A1 and the lotus in A2, adding 5% of the crushed Daqu, and stirring uniformly; the mass ratio of the crushed wheat to the crushed lotus is 1-1.8: 2;
a4, moistening: uniformly soaking the mixture of the wheat and the lotus for 2-3 hours by using hot water with the temperature of more than 70 ℃ to ensure that the water content of the mixed material reaches 50-60%;
a5, trampling:
placing the mould wetted by water on a flat cement ground, loading the wetted material, treading while loading, drawing the periphery and the middle together, turning over the other side, adding a certain amount of material, and treading the periphery and the middle together; a convex part is left in the middle to form a bag shape, and the package yeast is obtained, so that the package yeast meets the following requirements: the periphery is smooth, the edge is tight and loose, the corners are not dropped, and the shelf is not scattered; the final starter embryo specification is about 35 multiplied by 25 multiplied by 8 cm; then placing the stepped yeast embryo on a cement ground to naturally sweat for 2-3 hours so as to volatilize part of water;
a6, putting the yeast embryo into a house: cleaning a culture room, paving a layer of coarse bran on the ground, and spraying water; arranging the A5 sweated yeast blanks alternately according to three transverse and three vertical blocks, wherein the interval between every two blocks of yeast is 3-5 cm; adding a layer of straw on a koji embryo after koji making, wherein the thickness is 8-12 cm, sprinkling water on the straw, closing doors and windows, and entering a culture period;
a7, fermenting the yeast blocks;
a8, storage of finished koji: storing the yeast for more than three months;
a9, finished koji: sampling and detecting various physical and chemical indexes, and obtaining finished product of the lotus koji after reaching the standard.
Preferably, the step a7 and the yeast fermentation are as follows:
A. and (3) low-temperature culture period: aims to make a large amount of mould, microzyme, etc. grow and propagate. After the yeast is generally put in, some mycelia grow on the surface of the yeast embryo after 24 hours, the yeast embryo is white and has villi, and the culture is carried out by controlling the temperature in the dressing period. In 24-48 hours of culture, the growth peak period of microorganisms is the peak period, the windows cannot be opened, the 'flash fire' (that is, the temperature of the Daqu product is greatly reduced in a short time) is avoided, the Daqu product is cultured for 1-2 days, the Daqu has an obvious Daqu flavor and is the taste of maltol, the temperature of the Daqu embryo product is controlled to be 30-40 ℃, and the control method comprises the following steps: closing and opening the door and window or taking away the straw mat.
After 3 days of culture, the core-piercing period of the Daqu is that the vegetative hyphae of the mould go deep into the center of the yeast embryo and the yeast is turned over.
After culturing for 5-7 days, performing pile transfer, and collecting scattered Daqu for culturing; before turning to a pile, checking the moisture of the yeast and judging whether turning to the pile or not according to the moisture condition of the yeast; during turning, the surface cracked yeast is 5-8 cm in skin, the air-dried part of the yeast embryo accounts for one third, and at the moment, turning to a small stack, merging from the original culture room to 5-7 culture rooms, and merging in one culture room for culture;
B. high-temperature conversion period: aims to lead the microorganisms which are generated in large quantity to be metabolized and converted into the flavor substances; product temperature: 52-62 ℃; the time is 5-7 days; the operation mode is window-opening and moisture-removing.
C. The fire promotes a small amount of water in the yeast core to be volatilized and the formation of fragrant substances after the use is carried out; after-fire damp-discharging and fragrance-producing period: the temperature of the product is more than or equal to 45 ℃ at the temperature, and the relative humidity is more than or equal to 80 percent; time: 10-12 days. Continuously preserving the heat during operation, and stacking;
turning to a large pile: stacking 10-15 layers, keeping no gap between the koji blocks, performing heat preservation culture, performing later culture for 15-20 days, and warehousing and storing when the temperature is reduced to room temperature; the two small piles are combined into a large pile and are cultured again in a culture room.
In A3, the mass ratio of the crushed wheat to the crushed lotus is 1.4: 2.
a4 wetting: uniformly moistening wheat for 2.5h with hot water of above 70 deg.C to make the water content of wheat reach 55%.
The application of the lotus starter in brewing of white spirit and yellow wine is also within the protection scope of the invention.
The method for preparing the lotus koji wine by using the lotus koji comprises the following steps:
b1, preparing raw materials: selecting rice, glutinous rice, corn, sorghum, wheat and peas which are not mildewed or damaged by worms and have plump grains, and crushing the raw materials; crushing the raw materials to 45-60 meshes;
b2, taking the raw materials according to the following proportion: the ratio of fermented grains is 1: 3-4; raw materials: and (3) auxiliary materials are 1: 0.2 to 0.3;
b3, steaming the auxiliary material rice hulls for 45-60 min, and cooling;
b4, soaking the raw materials in hot water with the temperature of more than 90 ℃, and stirring uniformly to enable the water content of the raw materials to reach 50-60%;
b5, taking out fermented grains after the fermentation from the pit, and uniformly stirring the fermented grains, the rice hulls, the cooled raw materials and the stirred grains;
b6, steaming in a steamer;
b7, spreading the steamed fermented grains for cooling, and mixing the raw materials: the lotus koji is 1: 0.3-0.5, adding the lotus koji, stirring uniformly, saccharifying and fermenting, wherein the saccharifying temperature is 21-25 ℃, the saccharifying time is 46-50 h, and the acidity in the cellar is as follows: 1.4 to 1.8; and (4) cellar entry moisture: 50-55%; and (3) the cellar entry temperature is as follows: 20-25 ℃ of fermented grains;
b8, fermenting in a pool for 58-62 d;
b9, controlling the steam pressure to be 0.01-0.02 Mpa during liquor steaming, controlling the liquor flowing temperature to be 22-30 ℃, and controlling the grain steaming time to be 55-65 min;
b10, storing the lotus seed koji wine for more than 1 year;
b11, blending to obtain the finished wine.
Preferably, in the method for preparing the lotus koji wine by using the lotus koji, the preferred steps are as follows:
in B2, the raw materials are taken according to the following proportion: the ratio of fermented grains is 1: 3.8 of the total weight of the mixture; raw materials: and (3) auxiliary materials are 1: 0.28;
steaming the auxiliary material rice hulls for 50min in B3, and cooling;
b4, soaking the raw materials in hot water with the temperature of more than 90 ℃, and stirring uniformly to ensure that the water content of the raw materials reaches 55%;
b7, spreading the steamed fermented grains for cooling, and mixing the raw materials: the lotus koji is 1: 0.4 adding the lotus koji, stirring uniformly, saccharifying and fermenting, wherein the saccharifying temperature is 23 ℃, the saccharifying time is 48h, the acidity in the cellar is as follows: 1.6; and (4) cellar entry moisture: 53 percent; and (3) the cellar entry temperature is as follows: 23 ℃ of fermented grains;
b8 fermenting in a pool for 60 d;
steaming in B9 under steam pressure of 0.015MPa, liquor flowing temperature of 25 deg.C, and grain steaming time of 60 min.
Preferably, the method for preparing the lotus koji wine by using the lotus koji comprises the following steps:
b1, preparing raw materials: selecting and selecting rice, glutinous rice, corn, sorghum, wheat and peas which are not mildewed or damaged by insects and have plump grains, and crushing the raw materials to 50 meshes;
b2, taking the raw materials according to the following proportion: the ratio of fermented grains is 1: 3.8 of the total weight of the mixture; raw materials: and (3) auxiliary materials are 1: 0.28;
b3, steaming the auxiliary material rice hulls for 50min, and cooling;
b4, soaking the raw materials with hot water of more than 90 ℃, and stirring uniformly to ensure that the water content of the raw materials reaches 55%;
b5, taking out fermented grains after the fermentation from the pit, and uniformly stirring the fermented grains, the rice hulls, the cooled raw materials and the stirred grains;
b6, steaming in a steamer;
b7, spreading the steamed fermented grains for cooling, and mixing the raw materials: the lotus koji is 1: 0.4 adding the lotus koji, stirring uniformly, saccharifying and fermenting, wherein the saccharifying temperature is 23 ℃, the saccharifying time is 48h, the acidity in the cellar is as follows: 1.6; and (4) cellar entry moisture: 53 percent; and (3) the cellar entry temperature is as follows: 23 ℃ of fermented grains;
b8, fermenting in a pool for 60 d;
b9, steaming the wine, wherein the steam pressure is controlled to be 0.015Mpa, the temperature of the wine is 25 ℃, and the grain steaming time is controlled to be 60 min;
b10, storing the lotus seed koji wine for more than 1 year;
b11, blending to obtain the finished wine.
The invention has the beneficial effects that:
(1) according to the invention, lotus is added into a saccharification leaven to prepare lotus starter, and then the lotus starter is utilized to prepare white spirit, so that the flower fragrance and nutrient substance components of the lotus are fully fused into the white spirit, and finally the white spirit with the flower fragrance and the wine fragrance composite fragrance is obtained; the problem that the liquor brewed and blended by directly taking lotus as a raw material has unstable quality, rough taste, unnatural flower fragrance, is not fused with the liquor fragrance in place and is not coordinated, so that the fragrance is more than the taste is solved;
(2) the lotus flower koji wine obtained by the method is clear (yellowish) and transparent, has elegant and comfortable flower fragrance, is sweet and smooth, has tall and straight wine body, is fine and smooth, and has long aftertaste;
(3) the lotus wine produced by the invention has the fragrance substance components and the nutrient components of the lotus, and is fully fused into the white spirit after fermentation and distillation, so that the wine body is more harmonious, the natural and comfortable feeling after drinking is stronger, and the green and healthy drinking is really realized.
Drawings
FIG. 1 is a process flow diagram of the present invention;
FIG. 2 is a first diagram of the chromatographic detection of the lotus koji wine in the present invention;
FIG. 3 is a second chromatogram of the lotus koji wine of the invention.
Detailed Description
The present invention will be further described with reference to specific examples so that those skilled in the art may better understand the present invention, but the present invention is not limited thereto.
Example 1
The preparation method of the lotus koji mainly comprises the following steps:
a1, preparation of raw materials: selecting wheat which is produced in the same year, does not have mildew, impurities, worm damage, peculiar smell and full grains, and crushing the wheat into plum petals;
a2, selecting moldy, impurity-free and worm-eaten-free lotus, and crushing the lotus into pieces for later use, wherein the lotus has uniform color and normal smell;
a3, mixing the wheat in A1 and the lotus in A2, adding 5% of the crushed Daqu, and stirring uniformly; the mass ratio of the crushed wheat to the crushed lotus is 1-1.8: 2;
a4, moistening: uniformly soaking the mixture of the wheat and the lotus with hot water of more than 70 ℃ for 2-3 hours to ensure that the water content of the mixed material reaches about 55%;
a5, trampling:
placing the mould wetted by water on a flat cement ground, loading the wetted material, treading while loading, drawing the periphery and the middle together, turning over the other side, adding a certain amount of material, and treading the periphery and the middle together; a convex part is left in the middle to form a bag shape, and the package yeast is obtained, so that the package yeast meets the following requirements: the periphery is smooth, the edge is tight and loose, the corners are not dropped, and the shelf is not scattered; the specification of the yeast embryo is about 35 multiplied by 25 multiplied by 8 cm; then placing the stepped yeast embryo on a cement ground to naturally sweat for 2-3 hours so as to volatilize part of water;
a6, putting the yeast embryo into a house: cleaning a culture room, paving a layer of coarse bran on the ground, and spraying water; arranging the A5 sweated yeast blanks alternately according to three transverse and three vertical blocks, wherein the interval between every two blocks of yeast is 3-5 cm; adding a layer of straw on a koji embryo after koji making, wherein the thickness is 8-12 cm, sprinkling water on the straw, closing doors and windows, and entering a culture period;
a7, fermenting yeast blocks:
A. and (3) low-temperature culture period: after finishing the yeast setting, controlling the temperature for culturing until white mycelium grows on the surface of the yeast embryo; keeping the window closed to avoid flash fire within 24-48 hours of culture, culturing for 1-2 days, and controlling the temperature of the yeast embryo product to be 30-40 ℃; the control mode is to close or open the door and window or take away the straw mat;
turning over the yeast after culturing for 3 days;
after culturing for 5-7 days, performing pile transfer, and collecting scattered Daqu for culturing; before turning to a pile, checking the moisture of the yeast and judging whether turning to the pile or not according to the moisture condition of the yeast; during turning, the surface cracked yeast is 5-8 cm in skin, the air-dried part of the yeast embryo accounts for one third, and at the moment, turning to a small stack, merging from the original culture room to 5-7 culture rooms, and merging in one culture room for culture;
B. high-temperature conversion period: product temperature: 52-62 ℃; the time is 5-7 days; the operation mode is window-opening and moisture-removing.
C. After-fire damp-discharging and fragrance-producing period: the temperature of the product is more than or equal to 45 ℃ at the temperature, and the relative humidity is more than or equal to 80 percent; time: 10-12 days. Continuously preserving the heat during operation, and stacking;
turning to a large pile: stacking 10-15 layers, keeping no gap between the koji blocks, performing heat preservation culture, performing later culture for 15-20 days, and warehousing and storing when the temperature is reduced to room temperature; combining the two small piles into a large pile, and culturing in a culture room;
a8, storage of finished koji: storing the yeast for more than three months;
a9 koji making: sampling and detecting various physical and chemical indexes, and obtaining finished koji after reaching the standard.
In the process, the number of microorganisms in the koji is sampled and detected regularly, 4 samples are sampled and detected every time, after the number of microorganisms in all samples is up to a logarithmic phase, the koji is crushed and is reversely put into raw materials for mixed culture, and finally the mixture is taken out of a room for storage to prepare the lotus koji;
under the action of microorganisms in the yeast, the cell wall of the lotus is decomposed, functional substances overflow, and the propagation of harmful microorganisms such as staphylococcus aureus, bacillus subtilis and the like is inhibited. Through detection, the fermentation capacity is improved by 7.8%, the saccharification capacity is improved by 16.9%, the culture period is shortened by 30%, and the fermented product has health care effect and attractive color, fragrance and taste.
Example 2
A method for preparing a lotus koji wine (white spirit) using the lotus koji of example 1, comprising the steps of:
b1, preparing raw materials: selecting and selecting rice, glutinous rice, corn, sorghum, wheat and peas which are not mildewed or damaged by insects and have plump grains, and crushing the raw materials to 50 meshes;
b2, taking the raw materials according to the following proportion: the ratio of fermented grains is 1: 3.8 of the total weight of the mixture; raw materials: and (3) auxiliary materials are 1: 0.28;
b3, steaming the auxiliary material rice hulls for 50min, and cooling;
b4, soaking the raw materials with hot water of more than 90 ℃, and stirring uniformly to ensure that the water content of the raw materials reaches 55%;
b5, taking out fermented grains after the fermentation from the pit, and uniformly stirring the fermented grains, the rice hulls, the cooled raw materials and the stirred grains;
b6, steaming in a steamer;
b7, spreading the steamed fermented grains for cooling, and mixing the raw materials: the lotus koji is 1: 0.4 adding the lotus koji, stirring uniformly, saccharifying and fermenting, wherein the saccharifying temperature is 23 ℃, the saccharifying time is 48h, the acidity in the cellar is as follows: 1.6; and (4) cellar entry moisture: 53 percent; and (3) the cellar entry temperature is as follows: 23 ℃ of fermented grains;
b8, fermenting in a pool for 60 d;
b9, steaming the wine, wherein the steam pressure is controlled to be 0.015Mpa, the temperature of the wine is 25 ℃, and the grain steaming time is controlled to be 60 min;
b10, storing the lotus seed koji wine for more than 1 year;
b11, blending to obtain the finished wine.
The process flow diagram is shown in figure 1.
Example 3
A method for preparing a lotus koji wine (white spirit) using the lotus koji of example 1, comprising the steps of:
b1, preparing raw materials: selecting rice, glutinous rice, corn, sorghum, wheat and peas which are not mildewed or damaged by worms and have plump grains, and crushing the raw materials; crushing the raw materials to 45 meshes;
b2, taking the raw materials according to the following proportion: the ratio of fermented grains is 1: 3; raw materials: and (3) auxiliary materials are 1: 0.2;
b3, steaming the auxiliary material rice hulls for 45min, and cooling;
b4, soaking the raw materials with hot water of more than 90 ℃, and stirring uniformly to ensure that the water content of the raw materials reaches 50%;
b5, taking out fermented grains after the fermentation from the pit, and uniformly stirring the fermented grains, the rice hulls, the cooled raw materials and the stirred grains;
b6, steaming in a steamer;
b7, spreading the steamed fermented grains for cooling, and mixing the raw materials: the lotus koji is 1: 0.3, adding the lotus koji, uniformly stirring, saccharifying and fermenting, wherein the saccharifying temperature is 21 ℃, the saccharifying time is 46h, the acidity in the cellar is as follows: 1.4; and (4) cellar entry moisture: 50 percent; and (3) the cellar entry temperature is as follows: 20 ℃ of fermented grains;
b8, fermenting in a pool 58 d;
b9, controlling the steam pressure at 0.01Mpa, the liquor flowing temperature at 22 ℃, and the grain steaming time at 55 min;
b10, storing the lotus seed koji wine for more than 1 year;
b11, blending to obtain the finished wine.
Example 4
A method for preparing a lotus koji wine (white spirit) using the lotus koji of example 1, comprising the steps of:
b1, preparing raw materials: selecting rice, glutinous rice, corn, sorghum, wheat and peas which are not mildewed or damaged by worms and have plump grains, and crushing the raw materials; crushing the raw materials to 60 meshes;
b2, taking the raw materials according to the following proportion: the ratio of fermented grains is 1: 4; raw materials: and (3) auxiliary materials are 1: 0.3;
b3, steaming the auxiliary material rice hulls for 60min, and cooling;
b4, soaking the raw materials with hot water of more than 90 ℃, and stirring uniformly to ensure that the water content of the raw materials reaches 60%;
b5, taking out fermented grains after the fermentation from the pit, and uniformly stirring the fermented grains, the rice hulls, the cooled raw materials and the stirred grains;
b6, steaming in a steamer;
b7, spreading the steamed fermented grains for cooling, and mixing the raw materials: the lotus koji is 1: 0.5, adding the lotus koji, stirring uniformly, saccharifying and fermenting, wherein the saccharifying temperature is 25 ℃, the saccharifying time is 50h, the acidity in the cellar is as follows: 1.8; and (4) cellar entry moisture: 55 percent; and (3) the cellar entry temperature is as follows: 25 ℃ of fermented grains;
b8, fermenting in a pool 62 d;
b9, controlling the steam pressure at 0.02Mpa, the liquor flowing temperature at 30 ℃, and the grain steaming time at 65 min;
b10, storing the lotus seed koji wine for more than 1 year;
b11, blending to obtain the finished wine.
Example 5
Sensory evaluation was performed on the lotus koji wine of example 2, specifically as follows: 10 experienced tasters were selected and subjected to sensory evaluation according to the sensory evaluation requirements of table 1.
TABLE 1 sensory evaluation requirements
TABLE 2 sensory quality evaluation results
| Base wine 1 | Base wine 2 | Base wine 3 | Base wine 4 | Base wine 5 | Base wine 6 | |
| Color and luster and appearance | 22 | 18 | 26 | 20 | 12 | 26 |
| Fragrance | 21 | 12 | 27 | 18 | 10 | 28 |
| Taste of the product | 32 | 25 | 35 | 22 | 14 | 37 |
| Total score | 75 | 55 | 88 | 60 | 36 | 91 |
In Table 2 above, the base liquors 1 to 6 are koji liquors of different storage times, in which:
base liquor 1: the storage time is 12 months, the bouquet is more prominent in fragrance, old, sweet, mellow, clean in the end and aftertaste;
base liquor 2: the storage time is 6 months, the bouquet is obvious in fragrance, sweet, mellow and clean in tail;
base liquor 3: the storage time is 15 months, the bouquet is elegant, the fragrance is comfortable, the wine is soft, sweet and fine, mellow and full, the aftertaste is clean, and the aftertaste is long;
base liquor 4: the storage time is 9 months, the bouquet has obvious fragrance, is sweet, mellow, clean in the end and has aftertaste;
base wine 5: the storage time is 3 months, the wine fragrance is fragrant and flowery, the wine fragrance is sweet, the wine fragrance is mellow, and the tail is clean;
base liquor 6: the storage time is 18 months, the bouquet is elegant, mellow, comfortable, sweet, delicate, mellow and full, the aftertaste is clean and clean, and the aftertaste is long;
from the results in Table 2 above, it can be seen that base wine 6 had the highest taste score, followed by base wines 3 and 1. According to the invention, lotus is added into a saccharification leaven to prepare lotus starter, and the lotus starter is utilized to prepare the white spirit, so that the flower fragrance and nutrient substance components of the lotus are fully fused into the white spirit, and the white spirit with the flower fragrance and the wine fragrance composite fragrance is finally obtained. The problems of unstable quality, rough taste, unnatural flower fragrance, incomplete and inconsistent fusion with the bouquet and causing fragrance to be more than the flavor of the liquor brewed and blended by directly taking the lotus as the raw material in the prior art are solved; the lotus fragrance and the white spirit fragrance are integrated, the taste is fresh and natural after tasting, the lotus fragrance and the white spirit fragrance are natural, and the wine fragrance and the flower fragrance are naturally combined.
Example 6
The white spirit obtained in example 2 was subjected to chromatographic detection under the following conditions:
the chromatographic detection conditions are as follows:
TABLE 3 gas chromatography instrumentation conditions
Tables 4 and 5 are the detection results for two different batches of low-alcohol lotus wine, and the specific detection results are as follows, and the detected chromatographic conditions are the same as those in table 3. The detection results of different batches of the lotus koji white spirit are respectively shown in the attached figures 2 and 3.
Table 438 degree finished product white spirit test result table (lotus flower wine 1#)
TABLE 538 degree finished product white spirit test result table (Lotus liquor 2#)
As can be seen from tables 4-5, the main components and the contents of the two batches of the lotus koji white spirit produced in different batches have almost the same difference, which indicates that the main flavor components in the lotus koji white spirit are well retained. And the main flavor components are also basically the same. The influence of the production batch on the lotus koji white spirit is small, the fluctuation is small, and the quality is stable.
And the results of turbidity tests show that the white spirit is transparent and clear and slightly yellow, and the slightly yellow color is the color expressed by the white spirit due to the adoption of the lotus koji. Through stability tests, the white spirit disclosed by the invention is good in stability, and phenomena such as layering, suspended matters or particles do not occur.
The result also shows that the lotus white spirit has good quality. The precipitates in the white spirit are caused by the water quality during the blending of the white spirit, pollution caused by poor management in the production process or precipitates formed by solidification of fatty acids and esters formed in the brewing process of the white spirit due to the incomplete process.
The turbidity detection method is as follows:
through a low-temperature freezing test, freezing for more than 24 hours in a low-temperature environment, taking out and observing the clear transparency of the wine, recording the temperature of the wine in each temperature interval, and keeping the clear transparency of the wine when the temperature of the wine is about-10 ℃ to-15 ℃, wherein the wine is free of suspended matters and precipitates, namely the turbidity of the white wine is qualified. The method for detecting the stability comprises the following steps:
and (3) numbering 3 bottles of finished wine in the same batch, respectively, storing for different times in a normal temperature environment, and checking whether the finished wine meets the product quality requirement through sensory quality evaluation and physicochemical detection.
TABLE 6 physicochemical detection index conditions of flos Nelumbinis Chinese liquor
Through comparing the 3 samples, the samples are stored at normal temperature for different times, and through sensory quality evaluation and physicochemical analysis comparison, the sensory quality of the samples is basically unchanged, and the physicochemical index components are slightly changed, so that the quality of the samples is stable.
Claims (9)
1. The lotus koji is characterized in that the lotus koji is mainly prepared by the main steps of uniformly mixing crushed wheat, crushed lotus and yeast for brewing wine, treading the yeast, putting yeast embryos into a house, fermenting yeast blocks and storing finished yeast.
2. The method for preparing the lotus koji as claimed in claim 1, comprising the steps of:
a1, preparation of raw materials: selecting wheat which is produced in the same year, does not have mildew, impurities, worm damage, peculiar smell and full grains, and crushing the wheat into plum petals;
a2, selecting moldy, impurity-free and worm-eaten-free lotus, and crushing the lotus into pieces for later use, wherein the lotus has uniform color and normal smell;
a3, mixing the crushed wheat in A1 with the crushed lotus in A2, adding 5wt% of yeast for making hard liquor for;
the mass ratio of the crushed wheat to the crushed lotus is 1-1.8: 2;
a4, moistening: uniformly soaking the mixture of the wheat, the lotus and the yeast for 2-3 hours by using hot water with the temperature of more than 70 ℃ to ensure that the water content of the mixed material reaches 50-60%;
a5, trampling:
placing the mould wetted by water on a flat cement ground, filling the wetted material, putting while stepping, firstly stepping the periphery to the middle, turning over the other side, adding the material, and firstly stepping the periphery to the middle; a convex part is left in the middle to form a bag shape, and the package yeast is obtained, so that the package yeast meets the following requirements: the periphery is smooth, the edge is tight and loose, the corners are not dropped, and the shelf is not scattered; and the specification of the obtained koji embryo is 35 multiplied by 25 multiplied by 8 cm; then placing the stepped yeast embryo on a cement ground to naturally sweat for 2-3 hours so as to volatilize part of water;
a6, putting the yeast embryo into a house: cleaning a culture room, paving a layer of coarse bran on the ground, and spraying water; arranging the sweated yeast blanks in the A5 alternately according to three transverse blocks and three vertical blocks, wherein the interval between every two blocks of yeast is 3-5 cm; adding a layer of straw on a koji embryo after koji making, wherein the thickness is 8-12 cm, sprinkling water on the straw, closing doors and windows, and entering a culture period;
a7, fermenting the yeast blocks;
a8, storage of finished koji: storing the fermented yeast for more than three months;
a9, finished koji: sampling and detecting various physical and chemical indexes, and obtaining finished product of the lotus koji after reaching the standard.
3. The method for preparing a koji mold as claimed in claim 2,
a7, fermenting yeast blocks:
A. and (3) low-temperature culture period: after finishing the yeast setting, controlling the temperature for culturing until white mycelium grows on the surface of the yeast embryo; keeping doors and windows closed to avoid fire flashover within 24-48 hours of culture, culturing for 1-2 days, and controlling the temperature of the yeast embryo product to be 30-40 ℃; the control mode is to close or open the door and window or take away the straw mat;
turning over the yeast after culturing for 3 days;
after culturing for 5-7 days, performing pile transfer, and collecting scattered Daqu for culturing; before turning to a pile, checking the moisture of the yeast and judging whether turning to the pile or not according to the moisture condition of the yeast; during turning, the surface cracked yeast is 5-8 cm in skin, the air-dried part of the yeast embryo accounts for one third, and at the moment, turning to a small stack, merging from the original culture room to 5-7 culture rooms, and merging in one culture room for culture;
B. high-temperature conversion period: product temperature: 52-62 ℃; the time is 5-7 days; the operation mode is window opening and moisture removing;
C. after-fire damp-discharging and fragrance-producing period: the temperature of the product temperature is more than or equal to 45 ℃, and the relative humidity is more than or equal to 80%; time: 10-12 days;
continuously preserving the heat during operation, and stacking;
turning to a large pile: stacking 10-15 layers, keeping no gap between the koji blocks, performing heat preservation culture, performing later culture for 15-20 days, and warehousing and storing when the temperature is reduced to room temperature; the two small piles are combined into a large pile and are cultured again in a culture room.
4. The method for preparing a koji mold as claimed in claim 2, wherein in A3, the mass ratio of the crushed wheat to the crushed lotus is 1.4: 2.
5. the method for preparing the lotus koji as claimed in claim 2, wherein the A4 wetting agent: uniformly moistening wheat for 2.5h with hot water of above 70 deg.C to make the water content of wheat reach 55%.
6. The use of the lotus koji as claimed in claim 1 or 2 in brewing of white spirit and yellow wine.
7. A method for preparing a lotus koji wine using the lotus koji of claim 1 or 2, comprising the steps of:
b1, preparing raw materials: selecting rice, glutinous rice, corn, sorghum, wheat and peas which are not mildewed or damaged by worms and have plump grains, and crushing the raw materials; crushing the raw materials to 45-60 meshes;
b2, taking the raw materials according to the following proportion: the ratio of fermented grains is 1: 3-4; raw materials: auxiliary materials = 1: 0.2 to 0.3;
b3, steaming the auxiliary material rice hulls for 45-60 min, and cooling;
b4, soaking the raw materials in hot water with the temperature of more than 90 ℃, and stirring uniformly to enable the water content of the raw materials to reach 50-60%;
b5, taking out fermented grains after the fermentation from the pit, and uniformly stirring the fermented grains, the rice hulls, the cooled raw materials and the stirred grains;
b6, steaming in a steamer;
b7, spreading the steamed fermented grains for cooling, and mixing the raw materials: the lotus koji is 1: 0.3-0.5, adding the lotus koji, stirring uniformly, saccharifying and fermenting, wherein the saccharifying temperature is 21-25 ℃, the saccharifying time is 46-50 h, and the acidity in the cellar is as follows: 1.4 to 1.8; and (4) cellar entry moisture: 50-55%; and (3) the cellar entry temperature is as follows: 20-25 ℃ of fermented grains;
b8, fermenting in a pool for 58-62 d;
b9, controlling the steam pressure to be 0.01-0.02 Mpa during liquor steaming, controlling the liquor flowing temperature to be 22-30 ℃, and controlling the grain steaming time to be 55-65 min;
b10, storing the lotus seed koji wine for more than 1 year;
b11, blending to obtain the finished wine.
8. The method of claim 7, wherein:
in B2, the raw materials are taken according to the following proportion: the ratio of fermented grains is 1: 3.8 of the total weight of the mixture; raw materials: auxiliary materials = 1: 0.28;
steaming the auxiliary material rice hulls for 50min in B3, and cooling;
b4, soaking the raw materials in hot water with the temperature of more than 90 ℃, and stirring uniformly to ensure that the water content of the raw materials reaches 55%;
b7, spreading the steamed fermented grains for cooling, and mixing the raw materials: the lotus koji is 1: 0.4 adding the lotus koji, stirring uniformly, saccharifying and fermenting, wherein the saccharifying temperature is 23 ℃, the saccharifying time is 48h, the acidity in the cellar is as follows: 1.6; and (4) cellar entry moisture: 53 percent; and (3) the cellar entry temperature is as follows: 23 ℃ of fermented grains;
b8 fermenting in a pool for 60 d;
steaming in B9 under steam pressure of 0.015MPa, liquor flowing temperature of 25 deg.C, and grain steaming time of 60 min.
9. The method for preparing a lotus koji wine according to claim 8, comprising the steps of:
b1, preparing raw materials: selecting and selecting rice, glutinous rice, corn, sorghum, wheat and peas which are not mildewed or damaged by insects and have plump grains, and crushing the raw materials to 50 meshes;
b2, taking the raw materials according to the following proportion: the ratio of fermented grains is 1: 3.8 of the total weight of the mixture; raw materials: auxiliary materials = 1: 0.28;
b3, steaming the auxiliary material rice hulls for 50min, and cooling;
b4, soaking the raw materials with hot water of more than 90 ℃, and stirring uniformly to ensure that the water content of the raw materials reaches 55%;
b5, taking out fermented grains after the fermentation from the pit, and uniformly stirring the fermented grains, the rice hulls, the cooled raw materials and the stirred grains;
b6, steaming in a steamer;
b7, spreading the steamed fermented grains for cooling, and mixing the raw materials: the lotus koji is 1: 0.4 adding the lotus koji, stirring uniformly, saccharifying and fermenting, wherein the saccharifying temperature is 23 ℃, the saccharifying time is 48h, the acidity in the cellar is as follows: 1.6; and (4) cellar entry moisture: 53 percent; and (3) the cellar entry temperature is as follows: 23 ℃ of fermented grains;
b8, fermenting in a pool for 60 d;
b9, steaming the wine, wherein the steam pressure is controlled to be 0.015Mpa, the temperature of the wine is 25 ℃, and the grain steaming time is controlled to be 60 min;
b10, storing the lotus seed koji wine for more than 1 year;
b11, blending to obtain the finished wine.
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