CN113980760A - Method for making distilled vegetable and fruit flower wine - Google Patents

Method for making distilled vegetable and fruit flower wine Download PDF

Info

Publication number
CN113980760A
CN113980760A CN202010734065.4A CN202010734065A CN113980760A CN 113980760 A CN113980760 A CN 113980760A CN 202010734065 A CN202010734065 A CN 202010734065A CN 113980760 A CN113980760 A CN 113980760A
Authority
CN
China
Prior art keywords
flower
fruit
vegetable
parts
melon
Prior art date
Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
Pending
Application number
CN202010734065.4A
Other languages
Chinese (zh)
Inventor
徐金梯
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
Xu Jinti
Original Assignee
Xu Jinti
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by Xu Jinti filed Critical Xu Jinti
Priority to CN202010734065.4A priority Critical patent/CN113980760A/en
Publication of CN113980760A publication Critical patent/CN113980760A/en
Pending legal-status Critical Current

Links

Images

Classifications

    • 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
    • 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
    • C12G1/00—Preparation of wine or sparkling wine
    • C12G1/02—Preparation of must from grapes; Must treatment and fermentation
    • C12G1/0203—Preparation of must from grapes; Must treatment and fermentation by microbiological or enzymatic treatment
    • 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
    • C12G3/023—Preparation of other alcoholic beverages by fermentation of botanical family Solanaceae, e.g. potato
    • 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
    • C12G3/024—Preparation of other alcoholic beverages by fermentation of fruits other than botanical genus Vitis
    • 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
    • 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

Landscapes

  • Chemical & Material Sciences (AREA)
  • Organic Chemistry (AREA)
  • Health & Medical Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Life Sciences & Earth Sciences (AREA)
  • Genetics & Genomics (AREA)
  • General Engineering & Computer Science (AREA)
  • General Health & Medical Sciences (AREA)
  • Bioinformatics & Cheminformatics (AREA)
  • Biochemistry (AREA)
  • Wood Science & Technology (AREA)
  • Zoology (AREA)
  • Food Science & Technology (AREA)
  • Nutrition Science (AREA)
  • Biotechnology (AREA)
  • Microbiology (AREA)
  • Molecular Biology (AREA)
  • Bakery Products And Manufacturing Methods Therefor (AREA)

Abstract

The invention discloses a method for making distilled vegetable and fruit flower brew, which comprises the following steps: cleaning melon, fruit and vegetable, steaming the cleaned melon, fruit and vegetable at high temperature and medium temperature, steaming the steamed melon, fruit and vegetable, crushing and pulping the steamed melon, fruit and vegetable, mixing the pulped raw material, yeast, raw starter of melon, fruit, flower and vegetable and cooked starter of melon, fruit, flower and vegetable, fermenting in a tank, and distilling in a distillation generator to obtain the melon, fruit, flower and vegetable wine. The invention relates to a method for making distilled vegetables, fruits and flowers, which utilizes various fresh melons, fruits, flowers and vegetables to mix distiller's yeast, and simultaneously uses various fresh melons, fruits, flowers and vegetables as main raw materials to prepare liquor and beverage food with liquor flavor through traditional ancient fermentation brewing and scientific process flow, so as to provide various fruits, flowers and vegetables with rich nutrition and fresh, clean and fresh delicate fragrance type taste with liquor flavor.

Description

Method for making distilled vegetable and fruit flower wine
Technical Field
The invention relates to the field of beverages, in particular to a method for making distilled vegetable and fruit fermented glutinous rice.
Background
At present, value chains of various vegetables, fruits, flowers and the like are converted into ecological health type industrialization shared economy agriculture commercialization new era commodity economy of scientific and technological innovation achievements, because traditional crop economy industries of rural areas, agriculture and farmers hardly have rich economic income sources, and the problems of difficult and painful points such as rottenness, difficulty in preservation and storage, difficulty in long-distance long-term transportation, easiness in deterioration in the process and the like of crops such as fruit gardens of melons, fruits and flowers in the fruit garden industry, vegetable gardens of farmlands, farmlands and flowers and vegetable crops of greenhouse melons, fruits, flowers and the like are generally difficult to solve in agricultural rural areas.
Disclosure of Invention
The invention mainly aims to provide a method for making distilled vegetable and fruit fermented glutinous rice, which can effectively solve the problems in the background technology.
In order to achieve the purpose, the invention adopts the technical scheme that:
the preparation method of the distilled vegetable and fruit flower brew comprises the following steps:
raw material treatment: cleaning the melon, fruit and vegetable, steaming the cleaned melon, fruit and vegetable at high temperature and medium temperature in layered pot, and steaming the cooked melon, fruit and vegetable with the nutrient loss-free vegetables;
crushing: crushing and pulping the melon, fruit and vegetable subjected to steaming and scalding treatment;
fermentation: mixing the pulped raw materials, yeast, raw starter of the melons, fruits, flowers and vegetables and cooked starter of the melons, the fruits, the flowers and the vegetables, and putting the mixture into a tank for fermentation;
and (3) distillation: and pouring the fermented liquid into a distillation generator for distillation after fermentation is finished, and obtaining the melon, fruit, flower and vegetable wine after distillation.
Preferably, the fruits, flowers and vegetables in the raw material treatment comprise: the formula of the Chinese medicinal composition comprises the following raw materials, by weight, egg white, mango, persimmon, grape, square melon, muskmelon, wolfberry, red date, small-face melon, strawberry, banana, durian, Chinese yam, lotus root, taro, potato, watermelon, cantaloupe, leek, iceberg, rape, mustard, celery, cauliflower, broccoli, cherry tomato, loquat, lemon, waxberry, apple, pineapple, orange, plum, rape, eggplant, white radish, hot pepper, oil winter vegetable, Chinese cabbage, Hami melon, pomelo, peach, carrot, onion, dendrobium officinale flower, saffron, jasmine flower, cotton cauliflower, rose, wild chrysanthemum, sweet osmanthus flower, lotus flower, sanchi flower and rape flower.
Preferably, after the raw materials are pulped, a filter screen with 20 meshes is used for filtering, and the residual raw materials are continuously pulped.
Preferably, during fermentation, the weight ratio of the raw starter of the melons, fruits, flowers and vegetables to the cooked starter of the melons, fruits, flowers and vegetables is 3:2, and the fermentation time is 18-30 days.
Preferably, the preparation of the fruit, flower and vegetable raw yeast comprises the following steps:
mixing, pulping, adding yeast and stirring uniformly to obtain melon, fruit, flower, vegetable and dendrobium sauce;
mixing, stirring and pressing melon, fruit, flower, vegetable and dendrobium sauce and starch in a ratio of 2:1 into square blocks of 1.5 kg;
placing the blocks of the melon, fruit, flower, vegetable and dendrobium sauce on the ground full of dried vanilla in rows, airing and stacking, and keeping dry and cool air for storage.
Preferably, the melon, fruit, flower and vegetable adopted in the production process of the melon, fruit, flower and vegetable raw starter comprises: 10 parts of fresh egg fruits, 2 parts of mango, 1 part of persimmon, 1 part of grapes, 1 part of muskmelon, 5 parts of iceberg, 10 parts of leaf lettuce, 2 parts of celery, 5 parts of white radish, 1 part of cherry tomato, 1 part of peach, 13 parts of wheat flour melon, 2 parts of pumpkin, 2 parts of dendrobium officinale, 9 parts of wheat flour, 4.5 parts of barley flour, 6 parts of sorghum flour, 4.5 parts of corn flour and 1 part of wheat bran powder.
Preferably, the preparation of the melon, fruit, flower and vegetable cooked yeast comprises the following steps:
mixing the cooked fruits, fresh flowers and slightly steamed vegetables after being taken out of a cage, beating the mixture into sauce, and putting the sauce into a jar to obtain the cooked sauce of the fruits, the flowers and the vegetables;
putting the starch together into a steamer for steaming, taking out the starch, pouring the starch on clean muddy ground for cooling for 5 hours to obtain fermented powder;
putting the fermentation powder and the ripe paste of the melons, the fruits, the flowers and the vegetables into a cylinder together for stirring, adding a little yeast and watermelon water for uniformly stirring, repeatedly kneading into dough, putting for 24 hours, kneading into blocks of steamed bread type 2.5kg after fermentation is completed, putting into a food steamer for steaming, taking out from the food steamer, turning over and airing for 1d in a clear weather, sufficient illumination and good ventilation state, then putting on a ground with dried and fully paved vanilla for stacking, paving a plurality of layers of dried lotus leaves on the ground, and covering to obtain the ripe yeast of the melons, the flowers and the vegetables.
Preferably, the melon, fruit, flower and vegetable used in the production process of the ripened melon, fruit, flower and vegetable koji comprises the following steps: 2 parts of sesame powder, 1 part of lotus powder, 1 part of pea powder, 1 part of mung bean powder, 1 part of red bean powder, 1 part of black bean powder, 2 parts of red glutinous rice powder, 1 part of dendrobium officinale flower, 0.1 part of saffron, 1 part of lotus root powder, 1 part of taro powder, 1 part of yam powder, 1 part of jasmine flower, 1 part of wild chrysanthemum flower, 1 part of sweet osmanthus flower, 1 part of fresh rose flower, 5 parts of wheat flour, 1 part of corn flour, 1 part of sorghum flour, 1 part of kelp powder, 6 parts of wheaten melon, 1 part of bran powder, 6 parts of high-quality flour, 2 parts of potato powder, 3 parts of cherry tomato, 1 part of red date, 1 part of wolfberry fruit, 2 parts of pumpkin, 2 parts of iced vegetable, 2 parts of lotus root powder, 2 parts of yam powder, 5 parts of watermelon, 2 parts of white radish, 1 part of carrot, 1 part of strawberry, 1 part of grape and 2 parts of bank celery.
Compared with the prior art, the invention has the following beneficial effects:
the invention aims to provide a full series of fragrant liqueur health-care drinks with rich nutrition, fresh, clean and fresh flavor, fruits, flowers and vegetables and other customized characteristics, and the full series of fragrant liqueur health-care drinks are suitable for the ecological health wine food drinks of men, women, the old and the young.
Drawings
FIG. 1 is a flow chart of the whole structure of the method for making the distilled vegetable and fruit flower wine of the present invention.
Detailed Description
In order to make the technical means, the creation characteristics, the achievement purposes and the effects of the invention easy to understand, the invention is further described with the specific embodiments.
Referring to fig. 1, a method for making a flower wine of distilled vegetables and fruits comprises the following steps:
the process of the invention is thus completed; using fresh melons and fruits and vegetables (such as egglet, mango, persimmon, grape, cucumber, muskmelon, wolfberry, red date, small-faced melon, strawberry, banana, durian, Chinese yam, lotus root, taro, potato, watermelon, cantaloupe, leek, ice vegetable, rape, mustard, celery, cauliflower, broccoli, cherry tomato, loquat, lemon, bayberry, apple, pineapple, orange, plum, small rape, eggplant, radish, hot pepper, oil winter vegetable, Chinese cabbage, Hami melon, asparagus, peach, carrot, onion, dendrobium officinale, saffron, jasmine, cotton blossom, rose, steamed flower, sweet osmanthus flower, lotus flower, pseudo-ginseng flower, rape flower, etc.) with high sugar, starch, crude fiber, etc. in various vegetables as main raw materials, steaming at high temperature and medium temperature in a layered pot, and steaming the steamed flowers and vegetables to prevent nutritional scalding, and then steaming the steamed flowers and vegetables Mixing, crushing and pulping the raw materials to below 20 meshes, putting the raw materials into a jar for fermentation, adding a little yeast and a self-made secret recipe of raw yeast and cooked yeast (in a ratio of 3: 2) of the raw yeast and the cooked yeast into the jar for fermentation for about 18-30 days, fermenting the raw materials into paste by combining with the modern technological process, and then pouring all the paste into a distillation generator for high-temperature distillation to prepare the health food beverage for brewing the distilled melon, fruit, flower and vegetable wine.
The method for preparing the raw starter of the melon, fruit, flower and vegetable by the self-made secret recipe comprises the following steps:
taking 10 parts of fresh egg fruits, 2 parts of mango, 1 part of persimmon, 1 part of grapes, 1 part of muskmelon, 5 parts of iceberg, 10 parts of leaf lettuce, 2 parts of celery, 5 parts of white radishes, 1 part of cherry tomatoes, 1 part of peaches, 13 parts of wheat-flour melons, 2 parts of pumpkins, 2 parts of dendrobium officinale, 9 parts of wheat flour, 4.5 parts of barley flour, 6 parts of sorghum flour, 4.5 parts of corn flour and 1 part of wheat bran powder
Secondly, picking up ripe melon and fruit flowers, vegetables and dendrobium officinale into sauce, placing a little yeast into a large jar, uniformly stirring the sauce into the sauce, taking 200 percent of the sauce of the melon, fruit, flower, vegetable and dendrobium officinale which is uniformly stirred into the sauce in the large jar, mixing the sauce with one hundred percent of other powders and the like, uniformly stirring (taking the sauce of the melon, fruit, flower, vegetable and the vegetable as water), placing the mixture into equipment to form a square body with the weight of about 1.5kg, placing the square body on the ground full of dried vanilla, airing and stacking the square body, and keeping dry and cool wind for storage.
The preparation method of the self-made secret recipe melon, fruit, flower and vegetable cooked yeast comprises the following steps:
the method comprises the following steps of taking 2 parts of sesame powder, 1 part of lotus powder, 1 part of pea powder, 1 part of mung bean powder, 1 part of red bean powder, 1 part of black bean powder, 2 parts of red glutinous rice powder, 1 part of dendrobium officinale flower, 0.1 part of saffron crocus, 1 part of lotus root powder, 1 part of taro powder, 1 part of yam powder, 1 part of jasmine flower, 1 part of wild chrysanthemum flower, 1 part of sweet osmanthus flower, 1 part of fresh rose flower, 5 parts of wheat flour, 1 part of corn flour, 1 part of sorghum flour, 1 part of kelp powder, 6 parts of wheat flour, 1 part of wheat bran powder, 6 parts of high-quality flour, 2 parts of potato powder, 3 parts of cherry tomato, 1 part of red date, 1 part of medlar, 2 parts of pumpkin, 2 parts of iceberg, 2 parts of lotus root powder, 2 parts of yam powder, 5 parts of watermelon, 2 parts of white radish, 1 part of carrot, 1 part of strawberry, 1 part of grape and 2 parts of bank celery.
Secondly, mixing ripe and strong-fragrance melons and fruits, fresh flowers and slightly steamed vegetables, making the mixture into sauce, putting the sauce into a jar, putting various powders into the steamer, steaming the cooked powder, taking the steamed powder out, pouring the steamed powder on clean muddy ground, cooling the steamed powder for 5 hours, putting the steamed powder and the flour into the jar while stirring, adding a little yeast and watermelon water, stirring the mixture uniformly, repeatedly kneading the dough into dough, putting the dough for 24 hours (waking up), kneading the dough into steamed bread with the weight of about 2.5kg after fermentation and waking up, putting the steamed bread into a food steamer, steaming the steamed bread, taking the steamed bread out, turning over and airing the steamed bread for one day in a clear weather, enough light and good ventilation state, putting the steamed bread on the ground, drying the dried and paved with vanilla, and laying a plurality of layers of dried lotus leaves on the ground, and covering the steamed bread.
The wine and beverage food with the flavor of the white spirit are prepared by mixing various fresh melons, fruits, flowers and vegetables with distiller's yeast, and simultaneously taking various fresh melons, fruits, flowers and vegetables as main raw materials through traditional ancient fermentation brewing and scientific process flow, so that a full series of fragrant liqueur distilled spirit health beverages with various rich nutrients and fresh, fresh and fragrant taste and customized characteristics of melons, flowers, vegetables and the like are provided, and the wine and beverage is suitable for ecological and healthy wine and beverage for men, women, old people and young people.
The foregoing shows and describes the general principles and broad features of the present invention and advantages thereof. It will be understood by those skilled in the art that the present invention is not limited to the embodiments described above, which are described in the specification and illustrated only to illustrate the principle of the present invention, but that various changes and modifications may be made therein without departing from the spirit and scope of the present invention, which fall within the scope of the invention as claimed. The scope of the invention is defined by the appended claims and equivalents thereof.

Claims (8)

1. The method for making the distilled vegetable and fruit flower brew is characterized by comprising the following steps:
raw material treatment: cleaning the melon, fruit and vegetable, steaming the cleaned melon, fruit and vegetable at high temperature and medium temperature in layered pot, and steaming the cooked melon, fruit and vegetable with the nutrient loss-free vegetables;
crushing: crushing and pulping the melon, fruit and vegetable subjected to steaming and scalding treatment;
fermentation: mixing the pulped raw materials, yeast, raw starter of the melons, fruits, flowers and vegetables and cooked starter of the melons, the fruits, the flowers and the vegetables, and putting the mixture into a tank for fermentation;
and (3) distillation: and pouring the fermented liquid into a distillation generator for distillation after fermentation is finished, and obtaining the melon, fruit, flower and vegetable wine after distillation.
2. The method for making the distilled vegetable, fruit and flower brew as claimed in claim 1, wherein: the melon, fruit, flower and vegetable in the raw material treatment comprise: the formula of the Chinese medicinal composition comprises the following raw materials, by weight, egg white, mango, persimmon, grape, square melon, muskmelon, wolfberry, red date, small-face melon, strawberry, banana, durian, Chinese yam, lotus root, taro, potato, watermelon, cantaloupe, leek, iceberg, rape, mustard, celery, cauliflower, broccoli, cherry tomato, loquat, lemon, waxberry, apple, pineapple, orange, plum, rape, eggplant, white radish, hot pepper, oil winter vegetable, Chinese cabbage, Hami melon, pomelo, peach, carrot, onion, dendrobium officinale flower, saffron, jasmine flower, cotton cauliflower, rose, wild chrysanthemum, sweet osmanthus flower, lotus flower, sanchi flower and rape flower.
3. The method for making the distilled vegetable, fruit and flower brew as claimed in claim 1, wherein: after the raw materials are pulped, a filter screen with 20 meshes is used for filtering, and the residual raw materials are continuously pulped.
4. The method for making the distilled vegetable, fruit and flower brew as claimed in claim 1, wherein: during fermentation, the weight ratio of the raw starter of the fruits, the flowers and the vegetables to the cooked starter of the fruits, the flowers and the vegetables is 3:2, and the fermentation time is 18-30 d.
5. The method for making the distilled vegetable, fruit and flower brew as claimed in claim 1, wherein: the preparation method of the fruit, flower and vegetable raw yeast comprises the following steps:
mixing, pulping, adding yeast and stirring uniformly to obtain melon, fruit, flower, vegetable and dendrobium sauce;
mixing, stirring and pressing melon, fruit, flower, vegetable and dendrobium sauce and starch in a ratio of 2:1 into square blocks of 1.5 kg;
placing the blocks of the melon, fruit, flower, vegetable and dendrobium sauce on the ground full of dried vanilla in rows, airing and stacking, and keeping dry and cool air for storage.
6. The method for making the distilled vegetable, fruit and flower brew as claimed in claim 5, wherein: melon and fruit flower vegetables that adopt in the melon and fruit flower vegetables raw starter preparation process include: 10 parts of fresh egg fruits, 2 parts of mango, 1 part of persimmon, 1 part of grapes, 1 part of muskmelon, 5 parts of iceberg, 10 parts of leaf lettuce, 2 parts of celery, 5 parts of white radish, 1 part of cherry tomato, 1 part of peach, 13 parts of wheat flour melon, 2 parts of pumpkin, 2 parts of dendrobium officinale, 9 parts of wheat flour, 4.5 parts of barley flour, 6 parts of sorghum flour, 4.5 parts of corn flour and 1 part of wheat bran powder.
7. The method for making the distilled vegetable, fruit and flower brew as claimed in claim 1, wherein: the preparation method of the ripened koji of fruits, flowers and vegetables comprises the following steps:
mixing the cooked fruits, fresh flowers and slightly steamed vegetables after being taken out of a cage, beating the mixture into sauce, and putting the sauce into a jar to obtain the cooked sauce of the fruits, the flowers and the vegetables;
putting the starch together into a steamer for steaming, taking out the starch, pouring the starch on clean muddy ground for cooling for 5 hours to obtain fermented powder;
putting the fermentation powder and the ripe paste of the melons, the fruits, the flowers and the vegetables into a cylinder together for stirring, adding a little yeast and watermelon water for uniformly stirring, repeatedly kneading into dough, putting for 24 hours, kneading into blocks of steamed bread type 2.5kg after fermentation is completed, putting into a food steamer for steaming, taking out from the food steamer, turning over and airing for 1d in a clear weather, sufficient illumination and good ventilation state, then putting on a ground with dried and fully paved vanilla for stacking, paving a plurality of layers of dried lotus leaves on the ground, and covering to obtain the ripe yeast of the melons, the flowers and the vegetables.
8. The method for making the distilled vegetable, fruit and flower brew as claimed in claim 7, wherein: the melon, fruit, flower and vegetable used in the production process of the ripened melon, fruit, flower and vegetable koji comprises: 2 parts of sesame powder, 1 part of lotus powder, 1 part of pea powder, 1 part of mung bean powder, 1 part of red bean powder, 1 part of black bean powder, 2 parts of red glutinous rice powder, 1 part of dendrobium officinale flower, 0.1 part of saffron, 1 part of lotus root powder, 1 part of taro powder, 1 part of yam powder, 1 part of jasmine flower, 1 part of wild chrysanthemum flower, 1 part of sweet osmanthus flower, 1 part of fresh rose flower, 5 parts of wheat flour, 1 part of corn flour, 1 part of sorghum flour, 1 part of kelp powder, 6 parts of wheaten melon, 1 part of bran powder, 6 parts of high-quality flour, 2 parts of potato powder, 3 parts of cherry tomato, 1 part of red date, 1 part of wolfberry fruit, 2 parts of pumpkin, 2 parts of iced vegetable, 2 parts of lotus root powder, 2 parts of yam powder, 5 parts of watermelon, 2 parts of white radish, 1 part of carrot, 1 part of strawberry, 1 part of grape and 2 parts of bank celery.
CN202010734065.4A 2020-07-27 2020-07-27 Method for making distilled vegetable and fruit flower wine Pending CN113980760A (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
CN202010734065.4A CN113980760A (en) 2020-07-27 2020-07-27 Method for making distilled vegetable and fruit flower wine

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
CN202010734065.4A CN113980760A (en) 2020-07-27 2020-07-27 Method for making distilled vegetable and fruit flower wine

Publications (1)

Publication Number Publication Date
CN113980760A true CN113980760A (en) 2022-01-28

Family

ID=79731577

Family Applications (1)

Application Number Title Priority Date Filing Date
CN202010734065.4A Pending CN113980760A (en) 2020-07-27 2020-07-27 Method for making distilled vegetable and fruit flower wine

Country Status (1)

Country Link
CN (1) CN113980760A (en)

Citations (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN1088982A (en) * 1993-09-05 1994-07-06 王瑞祥 Red valley system health liquor series and production technique
CN104560596A (en) * 2014-12-30 2015-04-29 甘肃天水岐黄药业有限责任公司 Preparation method of Piteguo Daqu vinegar
CN108192796A (en) * 2018-02-07 2018-06-22 高端宝酒业浙江有限公司 A kind of vegetables Spirit and preparation method thereof

Patent Citations (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN1088982A (en) * 1993-09-05 1994-07-06 王瑞祥 Red valley system health liquor series and production technique
CN104560596A (en) * 2014-12-30 2015-04-29 甘肃天水岐黄药业有限责任公司 Preparation method of Piteguo Daqu vinegar
CN108192796A (en) * 2018-02-07 2018-06-22 高端宝酒业浙江有限公司 A kind of vegetables Spirit and preparation method thereof

Similar Documents

Publication Publication Date Title
CN101531960B (en) Wine-making preparation method adopting litchi fermentation
KR100826902B1 (en) Manufacturing method for a fermented functional traditional oriental medicine
CN103805402B (en) Production method of fortuneana wine
CN103865748B (en) The making method of burdock vinegar
CN102827741A (en) Producing method of fresh fruit wine, winy preserved fruits and winy jam
KR20070096989A (en) Manufacturing method for a fermented functional traditional oriental medicine
CN101601482A (en) A kind of processing method of Chinese chestnut leisure food
CN102604807A (en) Novel method for making novel high-quality wine with high-medium degrees in low-temperature freezing way
CN108902934A (en) A kind of preparation method mixing ferment
CN1626637A (en) Fermented wine prepared from melons, vegetables, fruits and food grains
KR20010017371A (en) Production of raw rice wine using grape, ginseng, etc.
CN107198161A (en) A kind of preparation method of dried radish
CN101775344B (en) Pear fruit wine brewing method
CN113980760A (en) Method for making distilled vegetable and fruit flower wine
CN110684627A (en) Preparation method of litchi fermented wine
KR101972214B1 (en) Method of manufacturing the fruit jam using the Acer mono syrup
CN1229484C (en) Billion-dollar grass wine preparation method
KR20200062769A (en) Manufacturing method of Distilled Spirits improving Taste and Flavor
CN101792710B (en) Process for brewing Nanfeng orange vinegar
CN111789243A (en) Novel method for making pickled Chinese cabbage without salt
JP2009100662A (en) Plum fruit syrup and method for producing the same
CN104845817A (en) Method for preparing tea liquor
CN110791401A (en) Preparation method of mixed fruity glutinous rice wine
KR102625529B1 (en) Manufacturing method of Wine Liquor
KR101745710B1 (en) Method for producing traditional fermented liquor of black unpolished rice using fermented solution of strawberry

Legal Events

Date Code Title Description
PB01 Publication
PB01 Publication
SE01 Entry into force of request for substantive examination
SE01 Entry into force of request for substantive examination