CN114591800A - Production process of lotus-flavor rice wine - Google Patents
Production process of lotus-flavor rice wine Download PDFInfo
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- CN114591800A CN114591800A CN202210348905.2A CN202210348905A CN114591800A CN 114591800 A CN114591800 A CN 114591800A CN 202210348905 A CN202210348905 A CN 202210348905A CN 114591800 A CN114591800 A CN 114591800A
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Abstract
The invention provides a production process of lotus-flavor rice wine, and relates to the field of liqueur production. The production process of the lotus-flavor rice wine comprises the following steps: a. brewing raw materials: selecting rice, crushing the raw materials, and screening after crushing 2-4 pieces of each grain; b. preparing materials: taking special yeast for lotus as a saccharification leaven; c. fermentation and distillation: mixing the ingredients in the step b with the crushed rice of the fishtable according to a special proportion; d. raw material acceptance and extraction: the quality inspector inspects the quality of the raw materials; e. and (5) blending, aging and filling. The lotus flavor-blended wine is prepared by taking fish platform rice as a raw material, adding lotus flavor-blended special yeast, fermenting in a bluestone cellar, distilling, ageing and blending, adding no edible essence and flavor-developing substances generated by non-white spirit fermentation, has a lotus flavor and faint scent-blended innovative white spirit, takes the innovative white spirit as a wine base, adds separated juice obtained after lotus leaves, kudzuvine roots and lotus seeds are extracted, and is aged, blended, stored and packaged.
Description
Technical Field
The invention relates to the technical field of cordial production, in particular to a production process of lotus-flavor rice wine.
Background
Rice wine is also called fermented glutinous rice or sweet wine. This is known as "carignan" in the old age. It is brewed with glutinous rice and is one special wine produced by Chinese nationality, and glutinous rice is also named as glutinous rice wine. The fermented glutinous rice is generally called as rice wine or sweet wine in the north. The sweet rice wine is made by mixing the steamed glutinous rice with wine and fermenting. The brewing process is simple, and the taste is fragrant, sweet and mellow. The alcohol content is extremely low, so the wine is deeply loved by people. China uses high-quality unpolished glutinous rice for brewing wine, and has a long history of more than one thousand years. Rice wine has become a daily drink for farmers. The modern rice wine is produced in factory.
The traditional rice wine has single fragrance, is popular with people but only suitable for the young, is easy to dry the mouth and head up after being drunk, and does not have obvious good effect of promoting metabolism and blood circulation.
Disclosure of Invention
Aiming at the defects of the prior art, the invention provides a production process of lotus rice wine, and solves the problems that the traditional rice wine is single in flavor and only suitable for the young to drink, the thirst is easy to get up after drinking, and the traditional rice wine cannot well promote metabolism and blood circulation.
In order to achieve the purpose, the invention is realized by the following technical scheme: the production process of the lotus rice wine comprises the following steps:
a. brewing raw materials: selecting rice, crushing the raw materials, and screening after crushing 2-4 pieces of each grain;
b. preparing materials: using the special yeast for lotus flavor as a saccharification leaven, firstly using a hammer mill to hammer the lotus flavor type yeast for leaven crushing, then using a steel mill to grind the crushed yeast into yeast powder with the granularity of 1-2 mm, and matching with the fishtable rice hull as a brewing auxiliary material;
c. fermentation and distillation: mixing the ingredients in the step b with the crushed fish platform rice according to a special proportion, steaming the fish platform rice and the fish platform rice hulls before mixing, wherein the pre-steaming time of the fish platform rice is 50-70 minutes, and the pre-steaming time of the fish platform rice hulls is 40-60 minutes; then, uniformly mixing the Taiwan rice, the special yeast for lotus flavor and the rice hulls of the Taiwan rice, controlling the temperature of the Taiwan rice to be 20-25 ℃, layering the Taiwan rice into a special celadon cellar, compacting once every two retorts in the pond entering process, controlling the fermentation time to be 27-30 days, and storing the brewed innovative lotus flavor liquor in sections by a quality liquor picking process after the fermentation is finished;
d. raw material acceptance and extraction: inspecting the quality of the raw materials by a quality inspector, inspecting the moisture, color, smell and impurities of the raw materials, putting the processed raw materials into a plurality of gauze bags, fastening, putting into a tank, and injecting 50-55 vol% of lotus-flavored liquor base liquor into the soaking tank, wherein the liquid level is higher than the soaked substances; turning over once every two days, leaching for 20-30 days, standing for 2-3 days for solid-liquid separation, repeating the steps, and performing physicochemical analysis and chromatographic analysis on the mixed solution after leaching for several times;
e. blending, aging and filling treatment: and d, aging the leaching mixed liquor in the step d, then checking to ensure that the beneficial components are within the specified concentration, then performing blending, blind evaluation, physical and chemical analysis and chromatographic analysis on the beneficial components and the innovative lotus-flavor liquor in the step c, storing after the beneficial components are checked to be qualified, and finally filling to obtain the finished lotus-flavor rice wine.
Preferably, the storage environment in the step e is a dark environment with the air humidity below 30 and the temperature below 20 ℃.
Preferably, in the step d, the mixed solution after several times of leaching is subjected to physicochemical analysis and chromatographic analysis, and the physicochemical analysis items are as follows: alcohol content, total acetic acid, total ethyl acetate, dry extract, methanol, cyanide, and lead.
Preferably, the operation mode of uniform mixing in the step c is as follows: mixing with a homogenizer.
Preferably, the step a is carried out by sieving with a sieve with 20-30 meshes.
The invention provides a production process of lotus rice wine. The method has the following beneficial effects:
1. according to the lotus-flavor rice wine, the fishtable rice is used as a raw material, the lotus leaves are added with yeast to enhance flavor, fermented grains are added to ferment, steamed in a retort, and the lotus-flavor white wine is prepared by crushing the raw material, mixing, fermenting in a green stone cellar, distilling and storing; and then extracting leaching liquor of lotus leaves, lotus seeds and kudzuvine roots which are used as both food and medicine by taking the lotus-flavored white spirit as a wine base, and aging, blending, storing, inspecting and packaging to prepare the lotus-flavored rice wine, wherein the lotus-flavored rice wine takes rice as a raw material and is prepared by solid state fermentation of Daqu, and the main fragrance component is ethyl lactate with the content higher than that of ethyl acetate. After drinking the rice wine, the rice wine has obvious effects of reducing blood fat, reducing blood pressure, preventing aging, protecting liver, protecting heart and cerebral vessels, resisting cancer and the like.
2. The characteristics of heavy color, strong medicine fragrance and large mouthfeel sweetness of the traditional cordial, which are only suitable for the crowd of people of small people, are weakened by keeping the pure faint scent of the faint scent type wine, the elegant rice scent of the rice scent type wine, the soft, sweet and refreshing mouthfeel and the colorless, clear and transparent white spirit style of the rice scent type wine, and the rice scent, the faint scent and the lotus scent are elegant and harmonious, are mellow, smooth, sweet, soft and soft, are harmonious and natural, are drunk slowly and are awakened quickly in the drinking process, and the people do not feel dry and feel fresh and comfortable after drinking.
3. The invention takes the fish platform rice as the raw material, adds the special yeast of lotus fragrance, and is fermented, distilled, aged and blended by a bluestone cellar, and the flavor-developing substance which is not added with edible essence and is produced by non-white spirit fermentation has the innovative fragrant white spirit with the combination of lotus fragrance and faint scent. The perfect unification of the 'liqueur standard, the white spirit style and the green ecology' is realized.
Drawings
FIG. 1 is a process flow diagram 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 drawings in 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 first embodiment is as follows:
as shown in fig. 1, the embodiment of the invention provides a production process of lotus rice wine, which comprises the following steps:
a. brewing raw materials: selecting local fishtable rice of a company as a unique brewing raw material, crushing the raw material, wherein each grain is crushed into 2-4 pieces and can generally pass through a sieve pore of 20 meshes, and coarse powder accounts for about 30%;
b. preparing materials: the key control point of the process lies in the grain-yeast ratio; the method takes lotus-flavor special yeast for yeast special for lotus flavor developed by a company as a saccharification leavening agent, firstly uses a hammer mill to coarsely crush the lotus-flavor yeast for yeast, and then uses a steel mill to grind the lotus-flavor yeast into yeast powder with the granularity being as good as that of sesame; adding the fishtable rice hulls as brewing auxiliary materials;
c. fermentation and distillation: the key control points of the process are fermentation time and fermentation temperature; mixing the ingredients in the step b with the crushed Taiwan rice in a special proportion, steaming the Taiwan rice and the Taiwan rice hulls before mixing, wherein the pre-steaming time of the Taiwan rice is 50-70 minutes, and the pre-steaming time of the Taiwan rice hulls is 40-60 minutes; then, uniformly mixing the fish platform rice, the lotus flavor special yeast and the fish platform rice hulls, controlling the temperature of the mixture in a pool to be 20-25 ℃, and then, layering the mixture into a special celadon cellar, wherein the mixture needs to be compacted once every two steamers in the pool entering process, and a specially-assigned person needs to perform cellar maintenance and record the fermentation temperature rise process in the fermentation process; the fermentation time is controlled to be 27 days to ensure the complete conversion of starch, and the brewed innovative lotus-flavor liquor is stored in sections by a quality-measuring liquor-taking process;
d. raw material acceptance and extraction: the key control points of the process are soaking time, temperature control and leaching liquor-cooking wine ratio; inspecting the quality of the raw materials by a quality inspector, inspecting the moisture, color, smell and impurities of the raw materials, putting the processed raw materials into a plurality of gauze bags, fastening, putting into a tank, injecting 50-55 vol% of innovative lotus-flavor liquor base liquor into the soaking tank, wherein the injection amount is determined according to a production plan, and the liquid level is higher than the soaked substances; turning over once every two days to fully dissolve the raw materials. After 20-30 days of leaching, standing for 2-3 days for solid-liquid separation, repeating the steps, and performing physicochemical analysis and chromatographic analysis on the mixed solution after leaching for several times to control the beneficial components in the mixed solution to be within the specified concentration;
e. blending, aging and filling treatment: and d, aging the leaching mixed liquor in the step d, then checking to ensure that the beneficial components are within the specified concentration, then performing blending, blind evaluation, physical and chemical analysis and chromatographic analysis on the beneficial components and the innovative lotus-flavor liquor in the step c, storing after the beneficial components are checked to be qualified, and finally filling to obtain the finished lotus-flavor rice wine. The lotus rice wine has the advantages of elegant and harmonious lotus fragrance, sweet, soft and harmonious nature, no dry mouth and no feeling of getting up after drinking, and is fresh and comfortable. The perfect unification of the 'liqueur standard, the white spirit style and the green ecology' is realized.
And e, storing the environment in a dark environment with the air humidity below 30 and the temperature below 20 ℃.
And d, performing physical and chemical analysis and chromatographic analysis on the mixed solution after the leaching for several times, wherein the physical and chemical analysis items are as follows: alcohol content, total acetic acid, total ethyl acetate, dry extract, methanol, cyanide, and lead.
The operation mode of uniform mixing in the step c is as follows: mixing with a homogenizer.
Screening by using a sieve with 20 meshes in the step a;
the lotus-flavor liquor is processed, the lotus-flavor rice wine is mellow and fragrant, rice raw materials are selected during production of the lotus-flavor liquor, blending operation is carried out, prepared rice is obtained, then the prepared rice materials are fermented and distilled to obtain semi-finished lotus-flavor liquor, the fishtable rice is selected from the rice, and the fresh glutinous rice of the fishtable is used as the raw material, so that the advantages and the characteristics of the local raw materials are highlighted. The fish table rice is rich in starch, low in fat and most suitable for brewing wine, contains 8 kinds of amino acids essential to human bodies, selects fresh lotus leaves and lotus seeds, is wild and natural, contains brass and alkaloid which are about 10 percent higher than those of common lotus leaves, and has obvious effects of reducing blood fat, reducing blood pressure, preventing aging, protecting liver, protecting heart and cerebral vessels, resisting cancer and the like.
Example two:
as shown in fig. 1, the embodiment of the invention provides a production process of lotus rice wine, which comprises the following steps:
a. brewing raw materials: selecting rice, crushing the raw materials, and sieving after crushing 4 pieces of each grain;
b. preparing materials: the method comprises the following steps of taking the special lotus-flavor Daqu as a saccharification leavening agent, firstly hammering the lotus-flavor Daqu by a hammer mill, grinding the smashed lotus-flavor Daqu into powder with a steel mill, wherein the granularity is preferably 2 mm, and the added fish platform rice husk is taken as a brewing auxiliary material; and then extracting leaching liquor of lotus leaves, lotus seeds and kudzuvine roots which are used as both food and medicine by taking the lotus-flavored white spirit as a wine base, and aging, blending, storing, inspecting and packaging to prepare the lotus-flavored rice wine, wherein the lotus-flavored rice wine takes rice as a raw material and is prepared by solid state fermentation of Daqu, and the main fragrance component is ethyl lactate with the content higher than that of ethyl acetate. After drinking the rice wine, the rice wine has obvious effects of reducing blood fat, reducing blood pressure, preventing aging, protecting liver, protecting heart and cerebral vessels, resisting cancer and the like;
c. fermentation and distillation: mixing the ingredients in the step b with the crushed fish platform rice according to a special proportion, steaming the fish platform rice and the fish platform rice hulls before mixing, wherein the pre-steaming time of the fish platform rice is 70 minutes, and the pre-steaming time of the fish platform rice hulls is 60 minutes; then, the fish platform rice, the special yeast for lotus flavor and the rice hull of the fish platform rice are mixed uniformly, the mixture is put into a special Qing slao cellar in layers when the temperature of the mixture is controlled to be 25 ℃, the mixture is compacted once every two times in the process of putting the mixture into the cellar, the fermentation time is controlled to be 30 days, after the fermentation is finished, the brewed innovative lotus flavor liquor is stored in sections by a quality picking process, the characteristics of small and numerous people only are met by keeping the faint scent and purity of the faint scent and the rice flavor and elegance of the rice flavor liquor, the soft and sweet taste of the rice flavor liquor and the colorless, clear and transparent liquor style, the color weight, the drug fragrance and the sweetness of the traditional liqueur are weakened, the rice flavor, the Chinese lotus flavor and the elegance are harmonious, the rice flavor, the lotus flavor and the lotus flavor are mellow, smooth, sweet, soft and drunk, the taste is natural, the drinking process is slow, the lotus flavor is fast, the lotus leaves and the lotus seeds which are the first three jiujiang first fresh are used, the wild nature. The Jining wild red lotus has thick big leaves, the content of brass and alkaloid in the lotus leaves is about 10 percent higher than that of the common lotus leaves, and the Jining wild red lotus has obvious effects of reducing blood fat, reducing blood pressure, preventing aging, protecting liver, protecting heart and cerebral vessels, resisting cancer and the like;
d. raw material acceptance and extraction: inspecting the quality of the raw materials by a quality inspector, inspecting the moisture, color, smell and impurities of the raw materials, putting the processed raw materials into a plurality of gauze bags, fastening, putting into a tank, and injecting 55% vol of lotus-flavored liquor base liquor into the soaking tank, wherein the liquid level is higher than the soaked materials; turning over once every two days, leaching for 30 days, standing for 3 days for solid-liquid separation, repeating the steps, and performing physical and chemical analysis and chromatographic analysis on the mixed solution after leaching for several times;
e. blending, aging and filling treatment: and d, aging the leaching mixed liquor in the step d, then checking to ensure that the beneficial components are within the specified concentration, then performing blending, blind evaluation, physical and chemical analysis and chromatographic analysis on the beneficial components and the innovative lotus-flavor liquor in the step c, storing after the beneficial components are checked to be qualified, and finally filling to obtain the finished lotus-flavor rice wine.
And e, storing the environment in a dark environment with the air humidity below 30 and the temperature below 20 ℃.
And d, performing physical and chemical analysis and chromatographic analysis on the mixed solution after the leaching for several times, wherein the physical and chemical analysis items are as follows: alcohol content, total acetic acid, total ethyl acetate, dry extract, methanol, cyanide and lead;
when the lotus-flavor rice wine is tested, the test standards are as follows:
the physicochemical inspection standards are as follows:
the operation mode of uniform mixing in the step c is as follows: mixing with a homogenizer.
and (b) screening by using a screen with 30 meshes in the step a.
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 production process of lotus-flavor rice wine is characterized by comprising the following steps:
the method comprises the following steps:
a. brewing raw materials: selecting rice, crushing the raw materials, and screening after crushing 2-4 pieces of each grain;
b. preparing materials: using the special yeast for lotus flavor as a saccharification leaven, firstly using a hammer mill to hammer the lotus flavor type yeast for leaven crushing, then using a steel mill to grind the crushed yeast into yeast powder with the granularity of 1-2 mm, and matching with the fishtable rice hull as a brewing auxiliary material;
c. fermentation and distillation: mixing the ingredients in the step b with the crushed fish platform rice according to a special proportion, steaming the fish platform rice and the fish platform rice hulls before mixing, wherein the pre-steaming time of the fish platform rice is 50-70 minutes, and the pre-steaming time of the fish platform rice hulls is 40-60 minutes; then, uniformly mixing the Taiwan rice, the special yeast for lotus flavor and the rice hulls of the Taiwan rice, controlling the temperature of the Taiwan rice to be 20-25 ℃, layering the Taiwan rice into a special celadon cellar, compacting once every two retorts in the pond entering process, controlling the fermentation time to be 27-30 days, and storing the brewed innovative lotus flavor liquor in sections by a quality liquor picking process after the fermentation is finished;
d. raw material acceptance and extraction: inspecting the quality of the raw materials by a quality inspector, inspecting the moisture, color, smell and impurities of the raw materials, putting the processed raw materials into a plurality of gauze bags, fastening, putting into a tank, and injecting 50-55 vol% of lotus-flavored liquor base liquor into the soaking tank, wherein the liquid level is higher than the soaked substances; turning over once every two days, leaching for 20-30 days, standing for 2-3 days for solid-liquid separation, repeating the steps, and performing physicochemical analysis and chromatographic analysis on the mixed solution after leaching for several times;
e. blending, aging and filling treatment: and d, aging the leaching mixed liquor in the step d, then checking to ensure that the beneficial components are within the specified concentration, then performing blending, blind evaluation, physical and chemical analysis and chromatographic analysis on the beneficial components and the innovative lotus-flavor liquor in the step c, storing after the beneficial components are checked to be qualified, and finally filling to obtain the finished lotus-flavor rice wine.
2. The production process of the lotus rice wine according to claim 1, which is characterized in that: and e, storing the environment in a dark environment with the air humidity below 30 and the temperature below 20 ℃.
3. The production process of the lotus rice wine according to claim 1, wherein the production process comprises the following steps: and d, performing physical and chemical analysis and chromatographic analysis on the mixed solution after leaching for several times, wherein the physical and chemical analysis items are as follows: alcohol content, total acetic acid, total ethyl acetate, dry extract, methanol, cyanide, and lead.
4. The production process of the lotus rice wine according to claim 1, which is characterized in that: the operation mode of uniform mixing in the step c is as follows: mixing with a homogenizer.
5. The production process of the lotus rice wine according to claim 1, which is characterized in that: and (c) screening by using a sieve with 20-30 meshes in the step a.
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Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106701480A (en) * | 2016-12-29 | 2017-05-24 | 重庆市嘉利酒业有限公司 | Lotus leaf liquor |
| CN111676111A (en) * | 2020-07-29 | 2020-09-18 | 山东沂蒙老区酒业有限公司 | Lotus koji, preparation method and application thereof, and preparation method of lotus wine |
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| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106701480A (en) * | 2016-12-29 | 2017-05-24 | 重庆市嘉利酒业有限公司 | Lotus leaf liquor |
| CN111676111A (en) * | 2020-07-29 | 2020-09-18 | 山东沂蒙老区酒业有限公司 | Lotus koji, preparation method and application thereof, and preparation method of lotus wine |
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Address after: 272000 No. 198, Yufeng South Road West, Binhu street, Yutai County, Jining City, Shandong Province Applicant after: Kongfuyan Wine Co.,Ltd. Address before: 272000 No. 198, Yufeng South Road West, Binhu street, Yutai County, Jining City, Shandong Province Applicant before: Shandong Jingfa kongfu banquet wine Co.,Ltd. |