CN115181628A - Preparation method of mushroom flavor wine - Google Patents
Preparation method of mushroom flavor wine Download PDFInfo
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- CN115181628A CN115181628A CN202210480807.4A CN202210480807A CN115181628A CN 115181628 A CN115181628 A CN 115181628A CN 202210480807 A CN202210480807 A CN 202210480807A CN 115181628 A CN115181628 A CN 115181628A
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- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12G—WINE; PREPARATION THEREOF; ALCOHOLIC BEVERAGES; PREPARATION OF ALCOHOLIC BEVERAGES NOT PROVIDED FOR IN SUBCLASSES C12C OR C12H
- C12G3/00—Preparation of other alcoholic beverages
- C12G3/02—Preparation of other alcoholic beverages by fermentation
- C12G3/026—Preparation of other alcoholic beverages by fermentation with health-improving ingredients, e.g. flavonoids, flavones, polyphenols or polysaccharides, added before or during the fermentation stage; with flavouring ingredients added before or during the fermentation stage
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- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12G—WINE; PREPARATION THEREOF; ALCOHOLIC BEVERAGES; PREPARATION OF ALCOHOLIC BEVERAGES NOT PROVIDED FOR IN SUBCLASSES C12C OR C12H
- C12G3/00—Preparation of other alcoholic beverages
- C12G3/02—Preparation of other alcoholic beverages by fermentation
- C12G3/021—Preparation of other alcoholic beverages by fermentation of botanical family Poaceae, e.g. wheat, millet, sorghum, barley, rye, or corn
- C12G3/022—Preparation of other alcoholic beverages by fermentation of botanical family Poaceae, e.g. wheat, millet, sorghum, barley, rye, or corn of botanical genus Oryza, e.g. rice
Abstract
The invention discloses a preparation method of mushroom flavor wine, which relates to the technical field of wine brewing and comprises the following steps: step S1, mushroom treatment: selecting fresh and mildew-free shiitake mushrooms, removing impurities, quickly washing and draining, and directly drying; s2, crushing: pulverizing the dried Lentinus Edodes; step S3, adding for one time: uniformly scattering the mushroom powder into the glutinous rice with the yeast just mixed, and uniformly stirring, wherein the added mushroom powder accounts for 1.5-3% of the weight of the glutinous rice; s4, making a dimple; s5, saccharifying; s6, fermentation and secondary addition: after 94-98h of saccharification, reducing the indoor temperature to 20-24 ℃ for continuous fermentation, turning the glutinous rice and the wine liquid in the fermentation barrel from bottom to top uniformly after 70-74h, uniformly scattering the mushroom powder again, transferring the mushroom powder into a new fermentation barrel for continuous fermentation for one month at 15-20 ℃ after uniform stirring, wherein the added mushroom powder accounts for 2.5-0.5 percent of the weight of the glutinous rice; step S7, wine discharging: after fermentation, the fermented product can be packaged and stored after squeezing, filtering and sterilization.
Description
Technical Field
The invention relates to the technical field of wine brewing, in particular to a method for making mushroom flavor wine.
Background
The mushroom glutinous rice wine is a nourishing beverage wine which is prepared by processing and refining mushroom and glutinous rice as main raw materials. The wine has sweet taste and mild property, and is effective in benefiting viscera, promoting digestion, and nourishing body. Has certain curative effects on dyspepsia, neurasthenia and other diseases, and can reduce the cholesterol content in blood and lose weight.
A patent document, namely a preparation method of a mushroom glutinous rice wine (patent application No. 201410248871.5), discloses a mushroom glutinous rice wine which contains beneficial components of yellow wine and nutrient components of mushrooms and has strong fragrance; the product is beneficial to improving the immunity of the organism, delaying senility, warming the spleen and the stomach, tonifying middle-jiao energy and also has the efficacies of cancer prevention and resistance. However, the technical scheme has the step of adding deodorized alcohol, which easily causes poor wine body fusion degree and delamination phenomenon and influences the overall effect. And the lentinus edodes liquid and the lentinus edodes residues are added after saccharification, so that the protein content in the alcoholization process can be increased, the probability that the wine body becomes bitter and smelly is increased, and the overall style is influenced. In addition, the mushroom can be soaked for too long time and steamed for too long time, which can cause the loss of effective substances.
The patent document, namely production process of an appetizing and blood pressure reducing yellow wine (patent application number: 201610050195. X), discloses a yellow wine which can promote gastrointestinal secretion of a human body, help digestion and absorption, enhance blood circulation, promote tissue metabolism, increase cell activity, reduce blood pressure, stimulate appetite and invigorate spleen, and has good health preserving effect on the human body. However, in the technical scheme, the raw materials are long in treatment time, the sugar content of the obtained raw wine is high, malt is used for saccharification, so that the total sugar content is not too high, honey and lemon are additionally added to increase the sugar content, and the special aroma of the lentinus edodes in the wine body is difficult to embody. In addition, the technical scheme adds the wine base which takes the white spirit as the base wine, so that the overall effect of the wine body is poor due to low fusion degree, and the wine yield is low.
A technology for preparing the rice wine containing lentinan features that under the synergistic action of rhizopus, aspergillus oryzae, monascus and yeast, they are fermented together with glutinous rice to obtain the rice wine, which is rich in nutrients and sweet in taste. However, the technical scheme adopts the mushroom hypha fermentation liquor, so that liquid strains are more, and the microbial components are complex. Whether the culture medium formula in the mushroom fermentation liquor can affect the wine body or not is unknown, but the fermentation liquor is added after the yeast is added, a large amount of protein contained in mushroom hypha is inevitably added, the protein content is too high, the mixed bacteria can easily grow rapidly in the wine brewing process, and uncomfortable mixed peculiar smell is generated.
Disclosure of Invention
Aiming at the defects in the prior art, the invention aims to provide a method for making mushroom flavor wine, which can reflect the unique aroma of mushroom in wine body and simultaneously utilize lentinan to the maximum extent.
In order to achieve the purpose, the invention adopts the technical scheme that: a preparation method of mushroom flavor wine comprises the following steps: step S1, mushroom treatment: selecting fresh and mildew-free shiitake mushrooms, removing impurities, quickly washing and draining, and directly drying; s2, crushing: pulverizing the dried Lentinus Edodes; s3, adding for one time: uniformly scattering the mushroom powder into the glutinous rice with the yeast just mixed, and uniformly stirring, wherein the added mushroom powder accounts for 1.5-3% of the weight of the glutinous rice; s4, making a dimple; s5, saccharifying; s6, fermentation and secondary addition: after 94-98h of saccharification, reducing the indoor temperature to 20-24 ℃ for continuous fermentation, turning the glutinous rice and the wine liquid in the fermentation barrel from bottom to top uniformly after 70-74h, uniformly scattering the mushroom powder again, transferring the mushroom powder into a new fermentation barrel for continuous fermentation for one month at 15-20 ℃ after uniform stirring, wherein the added mushroom powder accounts for 2.5-0.5 percent of the weight of the glutinous rice; step S7, wine discharging: after fermentation, the fermented product can be packaged and stored after squeezing, filtering and sterilization.
On the basis of the technical scheme, the total amount of the mushroom powder added twice is not more than 4.5 percent of the weight of the sticky rice.
On the basis of the technical scheme, in the step S1, the drying temperature is 60 ℃.
On the basis of the technical scheme, in the step S2, the mushroom is crushed and then sieved by a 500-mesh sieve to obtain mushroom powder, and the mushroom powder is sealed and stored.
On the basis of the technical scheme, in the step S3, the step of mixing the glutinous rice with the yeast comprises the following steps: step S301, crushing: crushing rhizopus oryzae koji, and sieving with a 80-mesh sieve; step S302, yeast mixing: uniformly scattering the crushed distiller's yeast into the pretreated sticky rice, and uniformly stirring, wherein the mass ratio of the added distiller's yeast to the sticky rice is 1.
On the basis of the above technical scheme, in step S302, the glutinous rice pretreatment step includes: step a, rice soaking: cleaning glutinous rice, placing into a container for holding rice, adding clear water, soaking in water at 30 deg.C for 4-6 hr until the water level is 10-20cm higher than glutinous rice, and draining; step b, rice steaming: putting the drained sticky rice into rice steaming equipment, and steaming the rice for 40-45 minutes; step c, airing rice: continuously turning the steamed glutinous rice in a clean rice mixing container to cool the glutinous rice, and controlling the temperature of rice airing to be 20-30 ℃; d, rice spraying: when the rice is dried to 20-30 ℃, the rice is sprayed with water to ensure that the glutinous rice is completely stirred and does not conglobate.
On the basis of the technical scheme, the rice steaming equipment is a rice steaming cabinet.
On the basis of the technical scheme, in the step S4, the uniformly stirred glutinous rice is placed into a fermentation barrel, and then a round dimple with the diameter accounting for 30% -35% of the diameter of the fermentation barrel is formed in the middle of the glutinous rice from top to bottom along the fermentation barrel for ventilation and wine discharging.
On the basis of the technical scheme, in the step S5, the fermentation temperature is controlled to be 28-30 ℃, rhizopus is propagated and grown, and glutinous rice is liquefied to obtain sugar liquid; fermenting for 18-26h, discharging sugar liquid from the dimple, scooping up the sugar liquid with a clean utensil and spraying the sugar liquid back on the surface of the upper glutinous rice layer.
The invention has the beneficial effects that:
1. in the invention, the mushroom is directly dried at 60 ℃, so that the expression of the unique flavor of the mushroom in the wine body is improved; meanwhile, the invention uses the crushed mushroom, reduces the loss of active substances of the mushroom, protects the content of active ingredients in the mushroom as far as possible, has continuous fermentation process, and ensures the purity of wine without adding other wine.
2. According to the invention, the mushroom powder is added twice, the maximum value can reach 4.5%, the using amount of the mushroom powder is greatly increased, the content of lentinan in the wine body is ensured, and the generation of the unique fragrance of the mushroom in the wine body is ensured.
3. The invention adopts starter fermentation, has extremely high saccharification efficiency, and has better flavor no matter smell or taste after being fused with the shiitake.
4. According to the invention, rhizopus rice koji is mixed with koji, the saccharifying bacteria is pure, the fermentation way is clear, the mushroom powder is used, the unique fragrant substances of mushrooms can be generated in the wine body, and the generation and the fusion degree of the fragrant substances can be increased by a secondary adding mode.
Detailed Description
The present invention will be described in further detail with reference to examples, which are illustrative of the present invention and are not to be construed as being limited thereto. The amount of the additive is limited only to facilitate the practice of the invention, and the invention is not to be construed as being outside the scope defined by the invention.
The invention provides a preparation method of mushroom flavor wine, which comprises the following steps:
step S1, mushroom treatment: selecting fresh and mildew-free shiitake mushrooms, removing impurities, quickly washing and draining, and directly drying; specifically, the drying temperature is 60 ℃.
S2, crushing: pulverizing the dried Lentinus Edodes; specifically, the mushroom is crushed and then sieved by a 500-mesh sieve to obtain mushroom powder, and the mushroom powder is sealed and stored.
S3, adding for one time: uniformly scattering the mushroom powder into the glutinous rice with the yeast just mixed, and uniformly stirring, wherein the added mushroom powder accounts for 1.5-3% of the weight of the glutinous rice;
s4, making a dimple; and (3) putting the uniformly stirred glutinous rice into a fermentation barrel, and then drilling a round dimple with the diameter accounting for 30-35% of the diameter of the fermentation barrel from top to bottom along the fermentation barrel for ventilation and wine outlet.
S5, saccharifying; controlling the fermentation temperature at 28-30 ℃, and allowing rhizopus to propagate and grow so as to liquefy the glutinous rice and obtain sugar liquid; fermenting for 18-26h, discharging sugar liquid from the dimple, scooping up the sugar liquid with a clean utensil, and spraying the sugar liquid back on the surface of the upper layer of the sticky rice.
S6, fermentation and secondary addition: after 94-98h of saccharification, reducing the indoor temperature to 20-24 ℃ for continuous fermentation, turning the glutinous rice and the wine liquid in the fermentation barrel from bottom to top uniformly after 70-74h, uniformly scattering the mushroom powder again, transferring the mushroom powder into a new fermentation barrel for continuous fermentation for one month at 15-20 ℃ after uniform stirring, wherein the added mushroom powder accounts for 2.5-0.5 percent of the weight of the glutinous rice;
step S7, wine discharging: after fermentation, the fermented product can be packaged and stored after squeezing, filtering and sterilization.
Specifically, the total amount of the two times of adding the shiitake powder is not more than 4.5 percent of the weight of the glutinous rice. In order to increase the total sugar content in the wine, the early fermentation is a saccharification and liquefaction stage by adding the lentinan for the first time, the lentinan is dissolved in water to increase the total sugar content of the wine, and the unpleasant smell is generated by adding too much for the first time, so that the flavor of the wine is influenced; the second addition is a yeast alcoholization stage, at this time too much protein cannot be added, the addition of excessive protein in the mushroom powder can cause the fermentation of yeast to generate metabolite smelling, the flavor of the wine body is influenced, meanwhile, the second addition of a proper amount of mushroom powder can increase the total addition amount of the mushroom powder and improve the special mushroom fragrance of the mushroom wine.
Specifically, the steps of mixing the glutinous rice with the yeast comprise:
step S301, crushing: crushing rhizopus oryzae koji, and sieving with a 80-mesh sieve;
step S302, yeast mixing: uniformly scattering the crushed distiller's yeast into the pretreated glutinous rice, and uniformly stirring, wherein the mass ratio of the added distiller's yeast to the glutinous rice is 1.
Specifically, the glutinous rice pretreatment step comprises:
step a, rice soaking: cleaning glutinous rice, placing into a container for holding rice, adding clear water, soaking in water at 30 deg.C for 4-6 hr until the water level is 10-20cm higher than glutinous rice, and draining;
step b, rice steaming: putting the drained sticky rice into rice steaming equipment, and steaming the rice for 40-45 minutes; specifically, the rice steaming equipment is a rice steaming cabinet.
Step c, airing rice: continuously turning the steamed glutinous rice in a clean rice mixing container to cool the glutinous rice, and controlling the temperature of rice airing to be 20-30 ℃;
d, rice spraying: when the rice is dried to 20-30 ℃, water is used for spraying the rice to ensure that the glutinous rice is completely stirred and does not conglobate;
the invention is further illustrated below by means of 4 examples.
Example 1
Step S1, mushroom treatment: selecting fresh and mildew-free shiitake mushrooms, removing impurities, quickly washing and draining, directly drying at 60 ℃, and indicating that the drying is finished when the shiitake mushroom stems are easily broken by lightly folding with hands and crisp sound is given;
s2, crushing: pulverizing the dried Lentinus Edodes, sieving with 500 mesh sieve to obtain Lentinus Edodes powder, and sealing for storage;
step S3, adding for one time: uniformly scattering the mushroom powder into glutinous rice which is just fermented, and uniformly stirring, wherein the added mushroom powder accounts for 1.5% of the weight of the glutinous rice;
s4, making a dimple: putting the uniformly stirred glutinous rice into a fermentation barrel, and then punching a round dimple with the diameter accounting for 30-35% of the diameter of the fermentation barrel from top to bottom along the fermentation barrel for ventilation and wine outlet;
step S5, saccharification: controlling the fermentation temperature at 28-30 deg.C, and allowing Rhizopus to propagate and grow to liquefy glutinous rice to obtain sugar solution. Fermenting for 18-26h, discharging sugar liquid from the dimple, scooping up the sugar liquid with a clean utensil, and spraying the sugar liquid back on the surface of the upper layer of the sticky rice.
S6, after 94-98h of saccharification, reducing the indoor temperature to 20-24 ℃ for continuous fermentation, turning the sticky rice and the liquor in the fermentation barrel from bottom to top uniformly after 70-74h, uniformly scattering the mushroom powder again, uniformly stirring, and transferring into a new fermentation barrel for continuous fermentation for one month at 15-20 ℃. The added mushroom powder accounts for 2.5 to 0.5 percent of the weight of the used sticky rice;
and S7, after the fermentation is finished, packaging and storing the fermented product after squeezing, filtering and sterilizing.
Example 2
Step S1, mushroom treatment: selecting fresh and mildew-free shiitake mushrooms, removing impurities, quickly washing and draining, and directly drying at 60 ℃;
s2, crushing: crushing the dried mushrooms, sieving the crushed mushrooms with a 500-mesh sieve to obtain mushroom powder, and sealing and storing the mushroom powder;
s3, adding for one time: uniformly scattering the mushroom powder into glutinous rice which is just fermented, and uniformly stirring, wherein the added mushroom powder accounts for 2% of the weight of the glutinous rice;
s4, making a dimple: putting the uniformly stirred glutinous rice into a fermentation barrel, and then drilling a round dimple with the diameter accounting for 30-35% of the diameter of the fermentation barrel from top to bottom along the fermentation barrel for ventilation and wine discharging;
step S5, saccharification: controlling the fermentation temperature at 28-30 deg.C, and allowing Rhizopus to propagate and grow to liquefy glutinous rice to obtain sugar solution. Fermenting for 18-26h, discharging sugar liquid from the dimple, scooping up the sugar liquid with a clean utensil and spraying the sugar liquid back on the surface of the upper glutinous rice layer.
S6, after 94-98h of saccharification, reducing the indoor temperature to 20-24 ℃ for continuous fermentation, turning the sticky rice and the liquor in the fermentation barrel from bottom to top uniformly after 70-74h, uniformly scattering the mushroom powder again, uniformly stirring, and transferring into a new fermentation barrel for continuous fermentation for one month at 15-20 ℃. The added mushroom powder accounts for 2.5 to 0.5 percent of the weight of the glutinous rice;
and S7, after the fermentation is finished, packaging and storing the fermented product after squeezing, filtering and sterilizing.
Example 3
Step S1, mushroom treatment: selecting fresh and mildew-free shiitake mushrooms, removing impurities, quickly washing and draining, and directly drying at 60 ℃;
s2, crushing: pulverizing the dried Lentinus Edodes, sieving with 500 mesh sieve to obtain Lentinus Edodes powder, and sealing for storage;
step S3, adding for one time: uniformly scattering the mushroom powder into glutinous rice which is just fermented, and uniformly stirring, wherein the added mushroom powder accounts for 2.5% of the weight of the glutinous rice;
s4, making a dimple: putting the uniformly stirred glutinous rice into a fermentation barrel, and then punching a round dimple with the diameter accounting for 30-35% of the diameter of the fermentation barrel from top to bottom along the fermentation barrel for ventilation and wine outlet;
s5, saccharification: controlling the fermentation temperature at 28-30 deg.C, and allowing Rhizopus to propagate and grow to liquefy glutinous rice to obtain sugar solution. Fermenting for 18-26h, discharging sugar liquid from the dimple, scooping up the sugar liquid with a clean utensil, and spraying the sugar liquid back on the surface of the upper layer of the sticky rice.
S6, after 94-98h of saccharification, reducing the indoor temperature to 20-24 ℃ for continuous fermentation, turning the sticky rice and the liquor in the fermentation barrel from bottom to top uniformly after 70-74h, uniformly scattering the mushroom powder again, uniformly stirring, and transferring into a new fermentation barrel for continuous fermentation for one month at 15-20 ℃. The added mushroom powder accounts for 2.0 to 0.5 percent of the weight of the glutinous rice;
and S7, after the fermentation is finished, packaging and storing after squeezing, filtering and sterilizing.
Example 4
Step S1, mushroom treatment: selecting fresh and mildew-free shiitake mushrooms, removing impurities, quickly washing and draining, and directly drying at 60 ℃;
s2, crushing: crushing the dried mushrooms, sieving the crushed mushrooms with a 500-mesh sieve to obtain mushroom powder, and sealing and storing the mushroom powder;
s3, adding for one time: uniformly scattering the mushroom powder into glutinous rice which is just fermented, and uniformly stirring, wherein the added mushroom powder accounts for 3% of the weight of the glutinous rice;
s4, making a dimple: putting the uniformly stirred glutinous rice into a fermentation barrel, and then drilling a round dimple with the diameter accounting for 30-35% of the diameter of the fermentation barrel from top to bottom along the fermentation barrel for ventilation and wine discharging;
step S5, saccharification: controlling the fermentation temperature at 28-30 deg.C, and allowing Rhizopus to propagate and grow to liquefy glutinous rice to obtain sugar solution. Fermenting for 18-26h, discharging sugar liquid from the dimple, scooping up the sugar liquid with a clean utensil and spraying the sugar liquid back on the surface of the upper glutinous rice layer.
S6, after saccharification is carried out for 94-98 hours, the indoor temperature is reduced to 20-24 ℃ for continuous fermentation, after 70-74 hours, the glutinous rice and the wine liquid in the fermentation barrel are turned uniformly from bottom to top, the mushroom powder is uniformly scattered again, and after uniform stirring, the mixture is transferred into a new fermentation barrel for continuous fermentation for one month at 15-20 ℃. The added mushroom powder accounts for 1.5 to 0.5 percent of the weight of the used sticky rice;
and S7, after the fermentation is finished, packaging and storing the fermented product after squeezing, filtering and sterilizing. The addition amount and the wine yield of the shiitake powder in 4 examples are as follows:
| first addition (%) | Second addition (%) | Total (%) | Percentage of alcohol production (%) | |
| Example 1 | 1.5 | 0.5—2.5 | 2—4 | 78.3 |
| Example 2 | 2 | 0.5—2.5 | 2.5—4.5 | 78.6 |
| Example 3 | 2.5 | 0.5—2 | 3-4.5 | 84.1 |
| Example 4 | 3 | 0.5—1.5 | 3.5—4.5 | 91.6 |
The effect of adding the lentinus edodes powder for the first time
The effect of adding the mushroom powder only on day 7
Note: odor tests were performed blindly, with a random of 10 people participating in each test.
According to the experimental data, if only one-time shiitake powder is added, the maximum amount cannot exceed 3% whether the first-time shiitake powder is added or the second-time shiitake powder is added during the first-time fermentation or the second-time fermentation (the first addition amount of the shiitake powder is larger than 3% of the wine smell and causes discomfort, the addition amount of the shiitake powder is smaller than 1.5% of the wine smell, the shiitake powder is not added in the saccharification stage, the shiitake powder is added after the saccharification is finished, the shiitake powder is larger than 4%, the phenomenon that the wine is directly sucked and dried by the shiitake powder and cannot be normally fermented is larger than 3%, and the wine body has great smelly shiitake smell and causes discomfort along with the increase of the addition amount).
The operation mode of adding the mushroom powder twice is adopted, the maximum value can reach 4.5 percent, and the using amount of the mushroom powder is greatly improved. Meanwhile, the invention can ensure that the wine yield is not influenced, and the champignon fragrance has good fusion degree and high acceptance.
The present invention is not limited to the above-described embodiments, and it will be apparent to those skilled in the art that various modifications and improvements can be made without departing from the principle of the present invention, and such modifications and improvements are also considered to be within the scope of the present invention. Those not described in detail in this specification are within the skill of the art.
Claims (9)
1. The preparation method of the mushroom flavor wine is characterized by comprising the following steps:
step S1, mushroom treatment: selecting fresh and mildew-free shiitake mushrooms, removing impurities, quickly washing and draining, and directly drying;
s2, crushing: pulverizing the dried Lentinus Edodes;
s3, adding for one time: uniformly scattering the mushroom powder into the glutinous rice with the yeast just mixed, and uniformly stirring, wherein the added mushroom powder accounts for 1.5-3% of the weight of the glutinous rice;
s4, making a dimple;
s5, saccharifying;
s6, fermentation and secondary addition: after 94-98h of saccharification, reducing the indoor temperature to 20-24 ℃ for continuous fermentation, turning the glutinous rice and the wine liquid in the fermentation barrel from bottom to top uniformly after 70-74h, uniformly scattering the mushroom powder again, transferring the mushroom powder into a new fermentation barrel for continuous fermentation for one month at 15-20 ℃ after uniform stirring, wherein the added mushroom powder accounts for 2.5-0.5 percent of the weight of the glutinous rice;
step S7, wine discharging: after fermentation, the fermented product can be packaged and stored after squeezing, filtering and sterilizing.
2. The method for preparing mushroom-flavored wine according to claim 1, wherein the method comprises the steps of: the total amount of the added Pleurotus Ostreatus powder for two times is not more than 4.5% of glutinous rice weight.
3. The method for preparing mushroom-flavored wine according to claim 1, wherein the method comprises the following steps: in step S1, the drying temperature is 60 ℃.
4. The method for preparing mushroom-flavored wine according to claim 1, wherein the method comprises the steps of: in the step S2, the mushroom is crushed and then sieved by a 500-mesh sieve to obtain mushroom powder, and the mushroom powder is sealed and stored.
5. The method for preparing mushroom-flavored wine according to claim 1, wherein the step of mixing the koji with the glutinous rice in the step S3 comprises:
step S301, crushing: crushing rhizopus oryzae koji, and sieving with a 80-mesh sieve;
step S302, yeast mixing: uniformly scattering the crushed distiller's yeast into the pretreated sticky rice, and uniformly stirring, wherein the mass ratio of the added distiller's yeast to the sticky rice is 1.
6. The method for preparing mushroom-flavored wine according to claim 5, wherein the step of pretreating the sticky rice in the step S302 comprises the steps of:
step a, rice soaking: cleaning glutinous rice, placing into a container for holding rice, adding clear water, soaking in water at 30 deg.C for 4-6 hr until the water level is 10-20cm higher than glutinous rice, and draining;
step b, rice steaming: putting the drained sticky rice into rice steaming equipment, and steaming the rice for 40-45 minutes;
step c, airing rice: continuously turning over the steamed glutinous rice in a clean rice mixing container to cool the glutinous rice, and controlling the temperature of rice airing at 20-30 ℃;
d, rice pouring: when the rice is dried to 20-30 ℃, the rice is sprayed with water to ensure that the glutinous rice is completely stirred and does not conglobate.
7. The method for preparing mushroom-flavored wine according to claim 6, wherein the method comprises the following steps: the rice steaming equipment is a rice steaming cabinet.
8. The method for preparing mushroom-flavored wine according to claim 1, wherein the method comprises the following steps: and step S4, putting the uniformly stirred sticky rice into a fermentation barrel, and then punching a round dimple with the diameter accounting for 30-35% of the diameter of the fermentation barrel from top to bottom along the fermentation barrel for ventilation and wine discharging.
9. The method for preparing mushroom-flavored wine according to claim 1, wherein the method comprises the steps of: in the step S5, the fermentation temperature is controlled to be 28-30 ℃, and rhizopus is propagated and grown to liquefy the sticky rice to form a sugar solution; fermenting for 18-26h, discharging sugar liquid from the dimple, scooping up the sugar liquid with a clean utensil and spraying the sugar liquid back on the surface of the upper glutinous rice layer.
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