CN111979073A - Brewing method of lotus-flavor liquor - Google Patents
Brewing method of lotus-flavor liquor Download PDFInfo
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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
- C12G3/026—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 discloses a brewing method of lotus-flavor liquor, which takes wheat and lotus as raw materials and obtains lotus koji through natural bacteria culture, fermentation, drying and storage; and sorghum, wheat, lotus leaves and lotus seeds are used as raw materials, lotus flower yeast is used as a saccharification leavening agent, and the lotus flower flavor type white spirit is obtained through grain moistening, grain steaming, cooling and yeast mixing, fermentation and distillation. The white spirit brewed by the method has the faint scent of lotus, is mellow in wine flavor, has health-care effects of clearing heat, removing toxicity, tonifying spleen, nourishing stomach and the like of effective components in medical and edible dual-purpose medicines (lotus, lotus leaf and lotus seed), is better in esterification effect, mellow in wine flavor and higher in utilization rate of the effective components in the lotus seed compared with other pure wheat yeast or rice yeast when applied to a saccharification process of the lotus seed by utilizing lotus starter propagation.
Description
Technical Field
The invention belongs to the technical field of wine brewing, and particularly relates to a brewing method of lotus-flavor liquor.
Background
The Chinese liquor has certain effects in promoting health, promoting blood circulation and hypnosis, relieving pain, promoting urination and expelling parasites when drunk at night. However, the stomach and other organs are damaged by more or less drinking, but the health care effect can be increased by combining the white spirit and medicinal materials to prepare the medicinal liquor, the existing health care medicinal liquor is often added with animal medicinal materials such as vipers, scorpions, centipedes and the like, the irritation to the human body is large, the mellow taste of the liquor is seriously influenced, people with sensitive physique are easy to be allergic after drinking, and the safety of the human body is seriously damaged.
The lotus is widely distributed in China, is open in midsummer every year, has high ornamental value, and can be used for preparing wine besides the lotus seeds and lotus roots which can be eaten. The wine made by fresh flowers has a long history in China. The lotus wine is mostly soaked wine, the lotus is cleaned, ground into slurry, added with the white spirit of the extracting solution, evenly stirred and sealed for soaking, and the wine is light green, clear and transparent, strong in bouquet, fragrant and pleasant, mellow, sweet, soft and mild in taste and long in aftertaste. The soaking wine is simple to operate and low in cost, but the taste is less mellow and full, and the effective components such as polysaccharide components, protein, amino acid and the like in the lotus are difficult to obtain by soaking, so that the lotus wine retains the fragrance of the lotus, but the nourishing effect is only exerted by about 20 percent, and the absorption of a human body is very little. And the lotus has short flowering phase, inconvenient storage and low utilization rate.
The lotus leaves and the lotus seeds are also leaves and seeds of plants in the Nymphaeaceae, are medicinal and edible, are rich in flavone, alkaloid and other components, are insoluble or extremely low in solubility in water, so that the effective components of the lotus leaves and the lotus seeds cannot be fully utilized, resource waste is caused, and the processing and utilization approaches thereof need to be widened urgently. In order to avoid the stimulation effect of the wine on the spleen and the stomach, some substances capable of strengthening the spleen and the stomach and promoting digestion and removing food retention can be added into the lotus leaves; the lotus leaf wine has the effects of strengthening spleen, tonifying qi, harmonizing stomach, promoting the production of body fluid, promoting digestion, relieving stasis and the like while ensuring that the lotus leaf wine can better exert the weight-losing effect.
Throughout the history of brewing wine by using grain raw materials in various countries in the world, two major categories can be found, one category is that the raw materials are saccharified into sugar by using enzyme generated during grain germination, and then the sugar is converted into alcohol by using saccharomycetes; the other is that fermented grains are made into distiller's yeast, and the grain material is saccharified and fermented into wine with enzyme preparation contained in the distiller's yeast. The distiller's yeast has a large amount of microorganisms growing thereon, and enzymes (amylase, saccharifying enzyme, protease, etc.) secreted by the microorganisms, which have biocatalysis effect and can accelerate the conversion of starch, protein, etc. in grains into sugar and amino acid. Sugars are broken down into ethanol, i.e. alcohol. Meanwhile, the distiller's yeast contains starch, protein and the like, and is also a brewing raw material.
Disclosure of Invention
The invention provides a brewing method of lotus-flavor liquor, aiming at the problems that the common liquor hurts the spleen and damages the stomach, the lotus-flavor liquor has sufficient flavor and poor mellow taste, and the utilization rate of lotus leaves and lotus seeds is low in the prior art.
The invention is realized by the following technical scheme:
a brewing method of flos Nelumbinis flavor Chinese liquor comprises taking jowar, semen Tritici Aestivi, folium Nelumbinis and semen Nelumbinis as raw materials, taking flos Nelumbinis yeast as saccharification leaven, moistening grain, steaming grain, cooling, mixing with yeast, fermenting, and distilling to obtain flos Nelumbinis flavor Chinese liquor;
the lotus koji takes wheat and lotus as raw materials and is prepared by natural bacteria culture, fermentation, drying and storage.
Further, the lotus-flavor liquor comprises the following raw materials in parts by weight: 70 parts of sorghum, 20 parts of wheat, 8 parts of lotus leaves and 2 parts of lotus seeds.
Further, the lotus koji comprises the following raw materials in parts by weight: 92 parts of wheat and 8 parts of lotus.
Further, the lotus-flavor liquor brewing method also comprises the steps of adding rice hulls and vinasse to form ingredients; the weight of the rice hulls in the ingredients accounts for 30-35%, and the mass ratio of the raw materials to the vinasse is 1: 4.0-5.5.
Further, the brewing method of the lotus-flavor liquor specifically comprises the following steps:
(1) crushing: pulverizing sorghum, wheat, lotus leaves and lotus seeds, wherein the sorghum and wheat are 20-40% of the mass of the sorghum and wheat which is not sieved by a 20-mesh sieve; crushing the lotus seed koji, wherein the crushed lotus seed koji is 40-60% of the lotus seed koji which is not sieved by a 20-mesh sieve;
(2) grain moistening: mixing the crushed sorghum, wheat, lotus leaves and lotus seeds, adding 30-50% by mass of water with the temperature of more than or equal to 90 ℃, covering the rice hulls with stuffy materials for 0.5-2 hours, moistening the grains, and mixing the moistened grains with the rice hulls and the vinasse to form ingredients;
(3) steaming grains, cooling and mixing yeast: steaming the ingredients for 0.8-1.5 h, spreading and drying in the air, cooling to 25-35 ℃, adding water with the temperature of more than or equal to 90 ℃ to control the water content to be 53-58%, adding the lotus seed koji, and stirring;
(4) fermentation: fermenting for 15-20 days at the temperature of 13-24 ℃ to obtain fermentation liquor;
(5) and (3) distillation: distilling the fermentation liquor obtained in the step (4) to obtain the lotus-flavor liquor.
Further, the adding amount of the lotus koji in the step (4) is 20-25% of the mass of the ingredients.
Further, the distiller's grains remaining from the distillation in the step (5) are applied to the step (2) as an ingredient.
Further, the preparation method of the lotus koji specifically comprises the following steps:
(1) soaking and crushing wheat with water with the mass of 5-10% of that of the wheat, cutting lotus into blocks, uniformly mixing the crushed wheat and lotus leaf blocks, adding water, and controlling the water content to be 35-38% to obtain a yeast material;
(2) the koji material is subjected to the stages of trampling, airing sweat, lying koji, airing enzyme, getting damp fire and afterfire, and is stored for 3 months to obtain the lotus koji.
Further, the mass ratio of the wheat flour after being crushed to the wheat bran is 6: 4; the lotus is 6-8 blossoms.
Further, the enzyme airing period is 4-5 days, and the koji is turned over once every day; the damp fire stage is 8-12 days, and the temperature is controlled at 38-42 ℃; and the after-fire stage is completed until the water is volatilized.
Lotus leaf: contains a large amount of flavone and alkaloids, has effects of clearing summer-heat, eliminating dampness, raising hair, clearing yang, cooling blood, stopping bleeding, clearing heat, eliminating dampness, stopping bleeding, promoting diuresis, reducing blood lipid, reducing weight, inhibiting bacteria, resisting virus and resisting oxidation, and can be used for treating summer heat polydipsia, summer damp diarrhea, spleen deficiency diarrhea, blood heat hematemesis and epistaxis, hematochezia metrorrhagia, dysentery, and pyrexia
The lotus seed is sweet in taste, and can lighten the body, resist aging, prolong life, tonify qi and blood of 12 channels, calm yang and heat excess in the body, tonify heart and kidney, thicken intestines and stomach, benefit essence and blood, strengthen tendons and bones, tonify deficiency, benefit ears and eyes and remove cold and dampness after being taken frequently.
Advantageous effects
(1) The invention takes wheat and lotus as raw materials, is prepared by natural cultivation, fermentation and storage, is rich in a multi-strain multi-enzyme system, has the function of producing wine aroma and is a saccharification leavening agent for brewing white spirit; sorghum, wheat, lotus leaves and lotus seeds are used as main raw materials, lotus starter is used as a saccharification leavening agent, edible alcohol is not directly added, and coloring, aroma and flavor substances are generated through self fermentation.
(2) The powdery mildew strips of rhizopus and endospore bacteria generated in the lotus koji are used as the saccharifying agent, the saccharifying effect is good, the utilization rate of effective components such as alkaloid and flavone is high through the fermentation effect on lotus leaves and lotus seeds, the esterifying power is better than that of other pure wheat koji or rice koji, and the bouquet is mellow.
(3) The lotus starter is a saccharification leaven, the brewed lotus leaf and lotus seed wine has fragrant smell, is sweet in taste and long in aftertaste, has health-preserving effects of clearing heat, detoxifying, tonifying spleen, nourishing stomach and the like, and is beneficial to human health.
(4) The invention improves the proportion of the yeast grain on the basis of the fen-flavor production process by controlling the season requirement, the yeast making temperature and the culture temperature of the yeast lotus, adjusts the acidity of the yeast lotus in and out of a warehouse, adjusts the fermentation period, and ensures that the produced raw pulp has the elegant and fragrant fragrance of the blooming lotus, is glittering and translucent, has pure faint scent, is sweet and soft, is delicate and refreshing, is mellow and fine, and has long aftertaste.
Detailed Description
For a further understanding of the invention, reference will now be made to the preferred embodiments of the invention in conjunction with the following examples, but it will be understood that the description is intended to illustrate the features and advantages of the invention further, and not to limit the invention.
Example 1: preparation of lotus koji
(1) Selecting materials: the wheat grains are full, free of impurities and mildew, and the starch content is more than or equal to 65 percent; picking fresh lotus flowers, wherein 6-8 of the fresh lotus flowers bloom, and are free of worm damage, peculiar smell, mildew and rot and pesticide pollution;
(2) raw material treatment: soaking 92kg of wheat in 8kg of warm water at 35 ℃ for 4 hours, crushing by using a double-roller crusher into plum petals which are not rotten in the heart, wherein the coarse powder accounts for 78 percent, the fine powder accounts for 22 percent, and the flour is combined with the bran in a ratio of 6: 4; taking 8kg of fresh lotus, and cutting into small pieces; mixing pulverized semen Tritici Aestivi and flos Nelumbinis pieces, adding 35 deg.C warm water to control water content at 38% to obtain yeast material;
(3) trampling the yeast: preparing a koji box with the inner length of 34cm, the width of 20cm and the height of 4.5cm, treading 4kg of koji materials in each box, wherein the treaded koji blank has a smooth shape, full four corners and consistent thickness;
(4) and (3) airing sweat: placing the koji blank in a koji airing field after the koji blank is treaded, and putting the koji blank into a koji room for lying on the koji when the koji blank receives sweat;
(5) lying yeast: rice hulls with the thickness of 3 cm are scattered on the ground, the distance between the yeast blanks is 3-4cm, the distance between the yeast blanks and the peripheral walls is 15-20 cm, straws are filled in gaps between the yeast blanks and the peripheral walls, a straw curtain is covered on the yeast blanks, water is sprayed on the straw curtain, then doors and windows are closed, the temperature of the product rises to 37-38 ℃ after the room is about 36 hours, the temperature of the product rises slowly, the mildew is well put on the product, and powdery mildew of rhizopus and endophytic fungi appears on the surfaces of the yeast blanks;
(6) and (3) airing mould: the mold drying starting temperature is 25-32 ℃, the yeast is turned over once a day, the yeast is increased from one layer to two layers, the upper and lower layers of yeast embryos are exchanged, when the temperature of the yeast embryos is raised to 38-39 ℃, a door and a window are opened, moisture is removed, the product temperature is kept, the mold drying period is 5 days, and the surfaces of the yeast embryos are not sticky;
(7) and (3) getting damp fire: arranging the yeast embryos in 4 layers, sealing doors and windows, heating the yeast embryos after entering a house, turning the yeast embryos once after the temperature is raised to 38-39 ℃, releasing moisture once every day, controlling the temperature of the yeast embryos to be about 40 ℃ and two drops, and continuously keeping for 10 days;
(8) after-fire: after the damp fire, the fermentation of microorganisms is still vigorous, hypha grows inwards from the surface of the koji, water and heat are emitted from inside to outside, the temperature of the koji blank is adjusted to be about 40 ℃ by opening and closing a door and a window until the koji block is not hot, the residual water is still in the part of the koji core of the koji blank in the later stage of the fire, the koji blank can not generate heat, and the external chamber is adopted to keep the temperature at 32 ℃ to evaporate the only residual water in the koji core completely;
(9) and (3) storage: keeping the storehouse ventilated and dry, and obtaining the lotus koji after the storage time reaches 3 months.
Example 2
Lotus-flavored liquor was brewed using the lotus koji prepared in example 1 as a saccharification starter
(1) Preparing raw materials: sorghum, wheat, lotus leaf, lotus seed, the lotus koji prepared in example 1;
(2) 70kg of sorghum, 20 kg of wheat, 8kg of lotus leaves and 2kg of lotus seeds are crushed, and the crushed materials account for 35 percent of materials which are not sieved by a 20-mesh sieve; the lotus seed koji prepared in example 1 is crushed, and 50% of the lotus seed koji which is not sieved by a 20-mesh sieve is used;
(3) grain moistening: adding 40wt% of water with the temperature of 90 ℃ into the crushed sorghum, wheat, lotus leaves and lotus seeds, and covering the mixture with rice hulls for 1 hour;
(4) preparing materials: adding the moistened raw materials into rice hulls and vinasse, and mixing and stirring the raw materials and the vinasse according to the mass ratio of the rice hulls to the vinasse of 1:5 to obtain ingredients;
(5) steaming grains: the ingredients are steamed in a steamer for 1 hour, and the ingredients are cooked but not sticky and have no raw core;
(6) spreading for cooling and burdening: taking out the steamed ingredients, adding 90 ℃ water while taking out the ingredients, controlling the water content to 55%, uniformly spreading and drying in the air, ventilating and stirring, cooling to about 30 ℃, scattering 22% of lotus starter powder in the quality of the ingredients, uniformly stirring, and gathering into piles;
(7) and (3) fermentation in a cellar: feeding the ingredients collected into a pile into a cellar, spreading rice husk isolation cellar-sealing mud on the fermented grains which are in a shape of low periphery and high middle after entering the cellar, wherein the acidity of the cellar is 1.5g/L, the moisture of the cellar is 55%, and the temperature of the cellar is as follows: adding 15% of starch into the pond at 18 ℃; after the fermented soybean is put into a pool, treading tightly and scraping, covering plastic cloth on the upper part, fermenting for 20 days, treading the side of the pool every day to prevent mildew until after fermentation is stopped, and controlling the temperature at 20-40 ℃ and the humidity at 50-70%;
(8) and (4) discharging from the cellar: after the fermentation is finished, opening the fermentation tank, discharging 61% of water out of the tank, obtaining 2.5 g/L of acidity and 6% of residual starch, and independently taking out the fermented grains with mildewing in the process of taking the fermented grains for treatment;
(9) and (3) distillation: loading the fermented grains into a steamer according to the requirements of 'fermented grains under steam pressure', 'light, loose, thin, accurate, uniform and flat', carrying out magnitude-level liquor picking according to different fractions and alcoholic strength requirements, 'seeing flowers' and tasting liquor according to the liquor quality and alcoholic strength requirements, often tasting the liquor quality when receiving the liquor, and storing the liquor independently when foreign flavor occurs; after the wine is connected, a wine tail jar is replaced to connect the wine tail;
(10) and (4) grading storage: grading the warehousing base liquor according to the fragrance of the lotus, the wine body is mellow and fine, the aftertaste is long, and the ethyl acetate content of chromatographic data to make a mark.
Comparative example 1
(1) Selecting materials: the wheat grains are full, free of impurities and mildew, and the starch content is more than or equal to 65 percent;
(2) raw material treatment: soaking 100 kg of wheat in 8kg of warm water at 35 ℃ for 4 hours, crushing by using a double-roller crusher into plum petals which are rotten and cannot rot skins, wherein the coarse powder accounts for 78%, the fine powder accounts for 22%, and the wheat bran is combined with the flour in a ratio of 6:4 to obtain a yeast material;
(3) trampling the yeast: preparing a koji box with the inner length of 34cm, the width of 20cm and the height of 4.5cm, treading 4kg of koji materials in each box, wherein the treaded koji blank has a smooth shape, full four corners and consistent thickness;
(4) and (3) airing sweat: placing the koji blank in a koji airing field after the koji blank is treaded, and entering a koji room after the koji blank is sweated;
(5) lying yeast: rice husks with the thickness of 3 cm are scattered on the ground, the space between the bent blanks is 3-4cm, the distance between the bent blanks and the peripheral walls is 15-20 cm, rice straws are filled in gaps between the bent blanks and the peripheral walls, a straw curtain is covered on the bent blanks, after water is sprayed on the straw curtain, doors and windows are closed, and the indoor temperature and humidity are kept; after the yeast is put into a house, the temperature of the product rises to 37-38 ℃ about 40 hours, the temperature of the product rises slowly, the mold is well grown, and powdery mildew silks of rhizopus and endophytic fungi appear on the surface of a yeast embryo;
(6) and (3) airing mould: the mold drying starting temperature is 25-32 ℃, the yeast is turned over once a day, the yeast is increased from one layer to two layers, the upper and lower layers of yeast embryos are exchanged, when the temperature of the yeast embryos is raised to 38-39 ℃, a door and a window are opened, moisture is removed, the product temperature is kept, the mold drying period is 5 days, and the surfaces of the yeast embryos are not sticky;
(7) and (3) getting damp fire: arranging the yeast embryos in 4 layers, sealing doors and windows, heating the yeast embryos after entering a house, turning the yeast embryos once after the temperature is raised to 38-39 ℃, releasing moisture once every day, controlling the temperature of the yeast embryos to be about 40 ℃ and two drops, and continuously keeping for 10 days;
(8) after-fire: after the damp fire, hypha grows inwards from the surface of the koji, moisture and heat are emitted from inside to outside, the temperature of the koji blank product is adjusted to be about 40 ℃ by opening and closing a door and a window until the koji block is not hot, residual water is still arranged at the position of the koji part of the koji blank in the later stage of the back fire, the koji blank cannot generate heat, and the outer chamber is adopted to keep the temperature at 32 ℃ to evaporate the only residual moisture in the koji core completely;
(9) and (3) storage: keeping the storehouse ventilated and dry, and obtaining the wheat koji after the storage time reaches 3 months.
Example 1 comparison of Lotus koji and comparative example 1 wheat koji parameters
Claims (10)
1. A brewing method of lotus-flavor liquor is characterized in that sorghum, wheat, lotus leaves and lotus seeds are used as raw materials, lotus starter is used as a saccharification leaven, and the lotus-flavor liquor is obtained through grain moistening, grain steaming, cooling and starter mixing, fermentation and distillation;
the lotus koji takes wheat and lotus as raw materials and is prepared by natural bacteria culture, fermentation, drying and storage.
2. The brewing method of claim 1, wherein the lotus-flavor liquor is prepared from the following raw materials in parts by weight: 70 parts of sorghum, 20 parts of wheat, 8 parts of lotus leaves and 2 parts of lotus seeds.
3. The brewing method of claim 1, wherein the lotus koji raw materials are prepared from the following raw materials in parts by weight: 92 parts of wheat and 8 parts of lotus.
4. The brewing method of claim 1, wherein the lotus-flavor liquor brewing method further comprises adding ingredients consisting of rice hulls and distiller's grains; the weight of the rice hulls in the ingredients accounts for 30-35%, and the mass ratio of the raw materials to the vinasse is 1: 4.0-5.5.
5. The brewing method of claim 1, wherein the brewing method of the lotus-flavor liquor specifically comprises the following steps:
(1) crushing: pulverizing sorghum, wheat, lotus leaves and lotus seeds, wherein the sorghum and wheat are 20-40% of the mass of the sorghum and wheat which is not sieved by a 20-mesh sieve; crushing the lotus seed koji, wherein the crushed lotus seed koji is 40-60% of the lotus seed koji which is not sieved by a 20-mesh sieve;
(2) grain moistening: mixing the crushed sorghum, wheat, lotus leaves and lotus seeds, adding 30-50% by mass of water with the temperature of more than or equal to 90 ℃, covering the rice hulls with stuffy materials for 0.5-2 hours, moistening the grains, and mixing the moistened grains with the rice hulls and the vinasse to form ingredients;
(3) steaming grains, cooling and mixing yeast: steaming the ingredients for 0.8-1.5 h, spreading and drying in the air, cooling to 25-35 ℃, adding water with the temperature of more than or equal to 90 ℃ to control the water content to be 53-58%, adding the lotus seed koji, and stirring;
(4) fermentation: fermenting for 15-20 days at the temperature of 13-24 ℃ to obtain fermentation liquor;
(5) and (3) distillation: distilling the fermentation liquor obtained in the step (4) to obtain the lotus-flavor liquor.
6. The brewing method according to claim 5, wherein the amount of the lotus koji added in step (4) is 20-25% of the mass of the ingredients.
7. The brewing method according to claim 5, characterized in that the distillers grains remaining in step (5) are applied as an ingredient in step (2).
8. The brewing method according to claim 5, wherein the preparation method of the lotus koji comprises the following steps:
(1) soaking and crushing wheat with water with the mass of 5-10% of that of the wheat, cutting lotus into blocks, uniformly mixing the crushed wheat and lotus leaf blocks, adding water, and controlling the water content to be 35-38% to obtain a yeast material;
(2) the koji material is subjected to the stages of trampling, airing sweat, lying koji, airing enzyme, getting damp fire and afterfire, and is stored for 3 months to obtain the lotus koji.
9. The brewing method according to claim 8, wherein the mass ratio of the wheat flour after grinding to the bran is 6: 4; the lotus is 6-8 blossoms.
10. The brewing method according to claim 8, wherein the enzyme drying period is 4-5 days, and the koji is turned over once a day; the damp fire stage is 8-12 days, and the temperature is controlled at 38-42 ℃; and the after-fire stage is completed until the water is volatilized.
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