CN111961557A - Method for preparing wine by fermenting fresh flowers and plants - Google Patents
Method for preparing wine by fermenting fresh flowers and plants Download PDFInfo
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- CN111961557A CN111961557A CN202010731209.0A CN202010731209A CN111961557A CN 111961557 A CN111961557 A CN 111961557A CN 202010731209 A CN202010731209 A CN 202010731209A CN 111961557 A CN111961557 A CN 111961557A
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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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Abstract
The invention provides a method for preparing wine by fermenting fresh flowers and plants, which comprises the following raw materials: fresh flowers and plants, yeast, fermentation aid and water which are preserved by white granulated sugar are adopted, and the method for preparing the wine by using the fresh flowers and plants comprises the following steps: putting the fresh flowers and grasses which are preserved by white granulated sugar into a fermentation tank, carrying out acid adjustment treatment, adding a proper amount of yeast and fermentation aid after the acid adjustment treatment, uniformly stirring, controlling the temperature of liquid, carrying out fermentation treatment on the flowers and grasses wine in a semi-open state, and continuously stirring the flowers and grasses wine in the tank during the fermentation treatment; detecting various physical and chemical indexes of the fermented flower and grass wine; blending the flower and grass wine according to the detection result, and freezing the blended flower and grass wine for a period of time; filtering the herbal liquor after freezing, filtering the liquor, sterilizing the liquor, storing the liquor at low temperature, and canning. The wine keeps the nutrient components, color and smell of the flowers and the plants, and has unique charm.
Description
Technical Field
The invention belongs to the technical field of preparation methods of fermented wine, and particularly relates to a method for preparing wine by fermenting fresh flowers and plants.
Background
Chinese widow, georges, have many plants with homology of medicine and food, which are not only food, but also health products and medicines. The invention relates to a method for preparing a plant flower, which is characterized in that the root, stem, leaf and flower of a fresh plant are taken as materials, such as tea, cordyceps, honeysuckle, rose, sweet osmanthus, chrysanthemum and the like (called fresh flowers and plants for short). The food with homology of medicine and food is converted into wine to be presented to people, and the daily life of people can be greatly enriched.
At present, there are many varieties of wines, such as white spirit, beer, yellow wine, wine and fruit juice wine. The use of flowers and plants is listed in fruit wine. However, the liqueur is a compound wine, usually, flower and plant extract is added into brewed wine, the compound wine has flower and plant fragrance, and partially improves the taste of the traditional wine, but beneficial ingredients in the flower and plant are difficult to be soaked into the wine, for example, saffron has the effects of activating blood and relaxing muscles and tendons, and roses have the effects of regulating qi and resolving stagnation, activating blood and dissipating blood stasis, and treating liver and stomach qi pain, new and chronic rheumatism, hematemesis and hemoptysis, irregular menstruation, leucorrhea with reddish discharge, dysentery, tumors and the like.
Disclosure of Invention
In order to solve the technical problems, the invention provides a method for preparing wine by fermenting fresh flowers and plants, which comprises the following raw materials: fresh flowers and plants, yeast, fermentation aid and water which are preserved by white granulated sugar are adopted, and the method for preparing the wine by using the fresh flowers and plants comprises the following steps:
s1: fermentation treatment: putting the fresh flowers and grasses which are preserved by white granulated sugar into a fermentation tank, carrying out acid adjustment treatment, adding a proper amount of yeast and fermentation aid after the acid adjustment treatment, uniformly stirring, controlling the temperature of liquid, carrying out fermentation treatment on the flowers and grasses wine in a semi-open state, and continuously stirring the flowers and grasses wine in the tank during the fermentation treatment;
s2: and (3) testing the flower and grass wine: detecting various physical and chemical indexes of the fermented flower and grass wine;
s3: blending: blending the flower and grass wine according to the detection result, and freezing the blended flower and grass wine for a period of time;
s4: and (3) storage: filtering the herbal liquor after freezing, filtering the liquor, sterilizing the liquor, storing the liquor at low temperature after sterilizing, and canning.
Preferably, the herb wine is prepared from edible fresh plant roots, stems, leaves and flowers, such as tea leaves, cordyceps, honeysuckle, roses, sweet osmanthus flowers and chrysanthemum.
Preferably, the pH value of the liquid is adjusted to 3.5-4.0 by the acid adjusting treatment, the temperature of the liquid during fermentation is kept at 20-25 ℃, and the uninterrupted stirring time during fermentation is 8-10 days.
Preferably, the sterilization treatment is carried out by pasteurization, the sterilization temperature is 68-75 ℃, and the sterilization time is 15 min.
Preferably, the temperature during the storage is 3-15 ℃, and the storage time is 4-6 months.
Compared with the prior art, the invention has the beneficial effects that: the invention adjusts the acidity of fresh flowers and plants after being soaked with sugar and ferments, and the brewed flower and plant wine not only maintains the nutrient components, color and smell of the flowers and plants, but also has unique lingering charm, crystal and bright wine color, pure and cool wine quality, deep and long aftertaste, sweet, soft and sweet wine body.
Drawings
FIG. 1 is a schematic diagram of the steps of the present invention.
Detailed Description
The technical solutions in the embodiments of the present invention will be clearly and completely described below with reference to the accompanying drawings of the embodiments of the present invention, and it is obvious that the described embodiments are only a part of the embodiments of the present invention, and not all of the embodiments. All other embodiments, which can be derived by a person skilled in the art from the embodiments given herein without making any creative effort, shall fall within the protection scope of the present invention.
The invention is further described below:
example (b):
as shown in attached figure 1, the method for preparing the wine by fermenting fresh flowers and plants comprises the following raw materials: fresh flowers and plants, yeast, fermentation aid and water which are preserved by white granulated sugar are adopted, and the method for preparing the wine by using the fresh flowers and plants comprises the following steps:
s1: fermentation treatment: putting the fresh-keeping fresh flowers and grasses with white granulated sugar into a fermentation tank, carrying out acid regulation treatment, wherein the pH value of liquid is regulated to 3.5-4.0, adding a proper amount of yeast and fermentation auxiliary agent after the acid regulation treatment, uniformly stirring, controlling the temperature of the liquid to be kept at 20-25 ℃, carrying out fermentation treatment on the flowers and grasses wine in a semi-open state, and carrying out uninterrupted stirring on the flowers and grasses wine in the tank for 8-10 days during the fermentation treatment;
s2: and (3) testing the flower and grass wine: detecting various physical and chemical indexes of the fermented flower and grass wine;
s3: blending: blending the flower and grass wine according to the detection result, and freezing the blended flower and grass wine for a period of time;
s4: and (3) storage: freezing, filtering to obtain filtrate, pasteurizing at 68-75 deg.C for 15min, storing at 3-15 deg.C for 4-6 months, and canning.
Specifically, the herbal wine is prepared from edible fresh plant roots, stems, leaves and flowers, such as tea leaves, cordyceps sinensis, honeysuckle, roses, sweet osmanthus flowers and chrysanthemum.
Example 1
S1: putting the fresh flowers and grasses which are preserved by white granulated sugar into a fermentation tank, carrying out acid regulation treatment, wherein the pH value of liquid is regulated to 3.7, adding a proper amount of yeast and fermentation aid after the acid regulation treatment, uniformly stirring, controlling the temperature of the liquid to be kept at 25 ℃, carrying out fermentation treatment on the flowers and grasses wine in a semi-open state, and carrying out uninterrupted stirring on the flowers and grasses wine in the tank for 10 days during the fermentation treatment;
s2: and (3) testing the flower and grass wine: and detecting various physical and chemical indexes of the fermented flower and grass wine.
Example 2
S1: putting the fresh flowers and plants preserved by white granulated sugar into a fermentation tank, performing acid regulation treatment, wherein the acid regulation treatment is to regulate the pH value of liquid to 4, adding a proper amount of yeast and fermentation aid after the acid regulation treatment, uniformly stirring, controlling the temperature of the liquid to be kept at 25 ℃, performing fermentation treatment on the flowers and plants wine in a semi-open state, and continuously stirring the flowers and plants wine in the tank for 10 days during the fermentation treatment;
s2: and (3) testing the flower and grass wine: and detecting various physical and chemical indexes of the fermented flower and grass wine.
It should be noted that, in this document, moreover, the terms "comprises," "comprising," or any other variation thereof, are intended to cover a non-exclusive inclusion, such that a process, method, article, or apparatus that comprises a list of elements does not include only those elements but may include other elements not expressly listed or inherent to such process, method, article, or apparatus.
Although embodiments of the present invention have been shown and described, it will be appreciated by those skilled in the art that changes, modifications, substitutions and alterations can be made in these embodiments without departing from the principles and spirit of the invention, the scope of which is defined in the appended claims and their equivalents.
Claims (5)
1. A method for preparing wine by fermenting fresh flowers and plants is characterized in that the fresh flowers and plants wine comprises the following raw materials: fresh flowers and plants, yeast, fermentation aid and water which are preserved by white granulated sugar are adopted, and the method for preparing the wine by using the fresh flowers and plants comprises the following steps:
s1: fermentation treatment: putting the fresh flowers and grasses which are preserved by white granulated sugar into a fermentation tank, carrying out acid adjustment treatment, adding a proper amount of yeast and fermentation aid after the acid adjustment treatment, uniformly stirring, controlling the temperature of liquid, carrying out fermentation treatment on the flowers and grasses wine in a semi-open state, and continuously stirring the flowers and grasses wine in the tank during the fermentation treatment;
s2: and (3) testing the flower and grass wine: detecting various physical and chemical indexes of the fermented flower and grass wine;
s3: blending: blending the flower and grass wine according to the detection result, and freezing the blended flower and grass wine for a period of time;
s4: and (3) storage: filtering the herbal liquor after freezing, filtering the liquor, sterilizing the liquor, storing the liquor at low temperature after sterilizing, and canning.
2. The method for preparing wine by fermenting fresh flowers and plants as claimed in claim 1, wherein the flowers and plants wine is prepared from edible fresh plant roots, stems, leaves and flowers, such as tea, Cordyceps, flos Lonicerae, flos Rosae Rugosae, flos Osmanthi Fragrantis and flos Chrysanthemi.
3. The method for preparing wine by fermenting fresh flowers and plants as claimed in claim 1, wherein the pH value of the liquid is adjusted to 3.5-4.0 by the acid adjusting treatment, the temperature of the liquid during fermentation is kept at 20-25 ℃, and the uninterrupted stirring time during fermentation is 8-10 days.
4. The method for preparing wine by fermenting fresh flowers and plants as claimed in claim 1, wherein the sterilization treatment is carried out by pasteurization, the sterilization temperature is 68-75 ℃, and the sterilization time is 15 min.
5. The method for preparing wine by fermenting fresh flowers and plants as claimed in claim 1, wherein the temperature during storage is 3-15 ℃ and the storage time is 4-6 months.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202010731209.0A CN111961557A (en) | 2020-07-27 | 2020-07-27 | Method for preparing wine by fermenting fresh flowers and plants |
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202010731209.0A CN111961557A (en) | 2020-07-27 | 2020-07-27 | Method for preparing wine by fermenting fresh flowers and plants |
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| CN111961557A true CN111961557A (en) | 2020-11-20 |
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| CN202010731209.0A Withdrawn CN111961557A (en) | 2020-07-27 | 2020-07-27 | Method for preparing wine by fermenting fresh flowers and plants |
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107964480A (en) * | 2018-01-15 | 2018-04-27 | 林长流 | A kind of green grass fermented wine and preparation method thereof |
| CN113831977A (en) * | 2021-07-27 | 2021-12-24 | 李新 | Method for preparing wine by fermenting fresh flowers and plants |
-
2020
- 2020-07-27 CN CN202010731209.0A patent/CN111961557A/en not_active Withdrawn
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107964480A (en) * | 2018-01-15 | 2018-04-27 | 林长流 | A kind of green grass fermented wine and preparation method thereof |
| CN113831977A (en) * | 2021-07-27 | 2021-12-24 | 李新 | Method for preparing wine by fermenting fresh flowers and plants |
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| WW01 | Invention patent application withdrawn after publication |
Application publication date: 20201120 |
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| WW01 | Invention patent application withdrawn after publication |