CN115181628B - Preparation method of lentinus edodes flavored wine - Google Patents
Preparation method of lentinus edodes flavored wine Download PDFInfo
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- CN115181628B CN115181628B CN202210480807.4A CN202210480807A CN115181628B CN 115181628 B CN115181628 B CN 115181628B CN 202210480807 A CN202210480807 A CN 202210480807A CN 115181628 B CN115181628 B CN 115181628B
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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 flavored wine, which relates to the technical field of wine brewing and comprises the following steps: s1, mushroom treatment: selecting fresh and mildew-free mushrooms, removing impurities, quickly washing and draining, and directly drying; s2, crushing: pulverizing the dried Lentinus Edodes; s3, adding: uniformly scattering the mushroom powder into the sticky rice which is just mixed with the yeast, and uniformly stirring, wherein the added mushroom powder accounts for 1.5% -3% of the weight of the sticky rice; s4, making a dimple; s5, saccharification; s6, fermenting and secondary adding: saccharifying for 94-98h, reducing the indoor temperature to 20-24 ℃ for continuous fermentation, uniformly turning over glutinous rice and wine in a fermentation barrel from bottom to top after 70-74h, uniformly scattering mushroom powder again, uniformly stirring, and transferring to a new fermentation barrel for 15-20 ℃ for continuous fermentation for one month, wherein the weight of the added mushroom powder is 2.5-0.5% of that of the glutinous rice; s7, wine is discharged: after fermentation, the fermented product can be packed and stored after squeezing, filtering and sterilizing.
Description
Technical Field
The invention relates to the technical field of brewing, in particular to a preparation method of mushroom flavored wine.
Background
The mushroom glutinous rice wine is a nourishing beverage wine which is prepared by processing and refining mushroom and glutinous rice serving as main raw materials. The wine has sweet taste and mild nature, and is effective in nourishing viscera, promoting digestion, and nourishing body. Has therapeutic effects on dyspepsia, neurasthenia, etc., and can be used for reducing cholesterol in blood and reducing weight.
The patent document (patent application number: 201410248871.5) discloses a mushroom glutinous rice wine which contains beneficial components of yellow wine and mushroom nutritional components and has a strong fragrance; the product is beneficial to improving the immunity of organisms, delaying aging, warming spleen and stomach, tonifying middle-jiao and Qi, and has the effects of preventing and resisting cancers. However, the step of adding the deodorizing alcohol is easy to cause poor alcohol body fusion and layering phenomenon, and the overall effect is affected. And after saccharification, the mushroom liquid and the mushroom residues are added, so that the protein content in the alcoholization process can be improved, the bitter and odorous probability of the wine body can be further increased, and the overall style can be influenced. In addition, the soaking time and the stewing time of the mushrooms are too long, and the loss of effective substances can be caused.
The patent document "production process of appetizing and depressurization yellow wine" (patent application number: 2016610050195. X) discloses a yellow wine which can promote gastrointestinal secretion of human body, help digestion and absorption, enhance blood circulation, promote tissue metabolism, increase cell activity, and simultaneously has the effects of reducing blood pressure, appetizing and strengthening spleen, and has good health care effect on human body. However, in the technical scheme, the raw material treatment time is long, the sugar content of the obtained raw wine is high, and wheat starter is used for saccharification, so that the total sugar content is not too high, honey and lemon are required to be 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 wine base taking white spirit as base wine is added in the technical scheme, so that the overall effect of the wine body is poor due to low degree of fusion, and the wine yield is low.
The patent document (patent application number: 201610868374.4) discloses a mushroom red yeast rice wine, which is prepared by fermenting fermentation liquor containing lentinan with glutinous rice under the synergistic effect of rhizopus, aspergillus oryzae, monascus and yeast with different inoculum sizes in combination with related fermentation processes, wherein the prepared mushroom red yeast rice wine is rich in nutrition, sweet in taste, suitable for people with different ages and sexes, and meets the needs of most people for pursuing health, beauty and nature. However, in the technical scheme, mushroom hypha fermentation liquor is adopted, so that liquid strains are more, and microorganism components are complex. Whether the formula of the culture medium in the mushroom fermentation liquor can affect the wine body is unknown, but when the yeast is added, a large amount of protein contained in mushroom hypha is added, so that the protein content is too high, and the mixed bacteria can be easily grown rapidly in the brewing process, so that uncomfortable mixed taste is generated.
Disclosure of Invention
Aiming at the defects existing in the prior art, the invention aims to provide the preparation method of the lentinus edodes flavor wine, which can embody the special fragrance of lentinus edodes in the wine body and simultaneously furthest utilize lentinan.
In order to achieve the above purpose, the invention adopts the following technical scheme: a preparation method of lentinus edodes flavored wine comprises the following steps: s1, mushroom treatment: selecting fresh and mildew-free mushrooms, removing impurities, quickly washing and draining, and directly drying; s2, crushing: pulverizing the dried Lentinus Edodes; s3, adding: uniformly scattering the mushroom powder into the sticky rice which is just mixed with the yeast, and uniformly stirring, wherein the added mushroom powder accounts for 1.5% -3% of the weight of the sticky rice; s4, making a dimple; s5, saccharification; s6, fermenting and secondary adding: saccharifying for 94-98h, reducing the indoor temperature to 20-24 ℃ for continuous fermentation, uniformly turning over glutinous rice and wine in a fermentation barrel from bottom to top after 70-74h, uniformly scattering mushroom powder again, uniformly stirring, and transferring to a new fermentation barrel for 15-20 ℃ for continuous fermentation for one month, wherein the weight of the added mushroom powder is 2.5-0.5% of that of the glutinous rice; s7, wine is discharged: after fermentation, the fermented product can be packed and stored after squeezing, filtering and sterilizing.
Based on the technical scheme, the total amount of the mushroom powder added twice is not more than 4.5 percent of the weight of the glutinous rice.
Based on the technical scheme, in the step S1, the drying temperature is 60 ℃.
Based on the technical scheme, in the step S2, the mushrooms are crushed and then screened by a 500-mesh sieve, so as to obtain mushroom powder, and the mushroom powder is stored in a sealing manner.
Based on the above technical solution, in step S3, the step of mixing the glutinous rice with the yeast includes: s301, crushing: pulverizing Rhizopus oryzae, and sieving with 80 mesh sieve; s302, mixing yeast: uniformly scattering the crushed distiller's yeast into the pretreated glutinous rice, and uniformly stirring, wherein the mass ratio of the distiller's yeast to the glutinous rice is 1:500.
Based on the above technical solution, in step S302, the step of preprocessing glutinous rice includes: step a, rice soaking: cleaning Oryza Glutinosa, placing into a container for holding rice, adding clear water, soaking in water 10-20cm below Oryza Glutinosa at 30deg.C for 4-6 hr, and draining; step b, steaming rice: placing the drained glutinous rice into rice steaming equipment, and steaming rice for 40-45 minutes; step c, airing rice: placing steamed glutinous rice in a clean rice stirring container, continuously turning over, cooling, and controlling the temperature of the dried glutinous rice at 20-30 ℃; step d, rice spraying: when the rice is dried to 20-30 ℃, the rice is sprayed with water, so that the glutinous rice is completely stirred and is not bonded into clusters.
On the basis of the technical scheme, the rice steaming equipment is a rice steaming cabinet.
Based on the technical scheme, in the step S4, the evenly stirred glutinous rice is placed in a fermentation barrel, and then a round dimple with the diameter accounting for 30% -35% of the diameter of the fermentation barrel is made in the middle of the glutinous rice from top to bottom along the fermentation barrel for ventilation and wine discharge.
On the basis of the technical scheme, in the step S5, the fermentation temperature is controlled at 28-30 ℃, and rhizopus is propagated and grown to liquefy glutinous rice to obtain sugar solution; fermenting for 18-26h, discharging sugar solution from the dimple, and scooping the sugar solution with a clean vessel to spray the sugar solution back onto the surface of the upper glutinous rice.
The invention has the beneficial effects that:
1. in the invention, the mushrooms are directly dried at 60 ℃, so that the expression of unique flavor of the mushrooms in the wine body is improved; meanwhile, the invention crushes the mushrooms for use, reduces the loss of the active substances of the mushrooms, protects the content of the active ingredients in the mushrooms as much as possible, has continuous fermentation process, does not add other wine, and ensures the purity of wine bodies.
2. The maximum value of the lentinan added into the wine can reach 4.5%, so that the use amount of the lentinan is greatly increased, the content of lentinan in the wine is ensured, and the unique fragrance of the lentinus edodes in the wine is ensured.
3. The invention adopts the small yeast for fermentation, has extremely high saccharification efficiency, and has better flavor no matter smell or taste after being fused with the lentinus edodes.
4. The invention utilizes rhizopus oryzae to mix yeast, the saccharifying bacteria are pure, the fermentation way is clear, the mushroom powder is used, the special aroma substances of the mushrooms can be produced in the wine body, and the production and the degree of fusion of the aroma substances can be increased by a secondary addition mode.
Detailed Description
The present invention will be described in further detail with reference to the following examples, which are illustrative of the present invention and are not intended to limit the present invention thereto. The present invention is limited in its amount to facilitate the practice of the invention and is not intended to be limiting of the scope of the invention.
The invention provides a preparation method of mushroom flavored wine, which comprises the following steps:
s1, mushroom treatment: selecting fresh and mildew-free 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 lentinus edodes is crushed and then screened by a 500-mesh sieve, so as to obtain lentinus edodes powder, and the lentinus edodes powder is stored in a sealed manner.
S3, adding: uniformly scattering the mushroom powder into the sticky rice which is just mixed with the yeast, and uniformly stirring, wherein the added mushroom powder accounts for 1.5% -3% of the weight of the sticky rice;
s4, making a dimple; placing the evenly stirred glutinous rice into a fermentation barrel, and then beating a round dimple with the diameter accounting for 30% -35% of the diameter of the fermentation barrel in the middle of the glutinous rice along the fermentation barrel from top to bottom for ventilation and wine discharge.
S5, saccharification; controlling the fermentation temperature at 28-30deg.C to allow rhizopus to reproduce and grow so as to liquefy glutinous rice to obtain sugar solution; fermenting for 18-26h, discharging sugar solution from the dimple, and scooping the sugar solution with a clean vessel to spray the sugar solution back onto the surface of the upper glutinous rice.
S6, fermenting and secondary adding: saccharifying for 94-98h, reducing the indoor temperature to 20-24 ℃ for continuous fermentation, uniformly turning over glutinous rice and wine in a fermentation barrel from bottom to top after 70-74h, uniformly scattering mushroom powder again, uniformly stirring, and transferring to a new fermentation barrel for 15-20 ℃ for continuous fermentation for one month, wherein the weight of the added mushroom powder is 2.5-0.5% of that of the glutinous rice;
s7, wine is discharged: after fermentation, the fermented product can be packed and stored after squeezing, filtering and sterilizing.
Specifically, the total amount of the mushroom powder added twice is not more than 4.5% of the weight of the glutinous rice. In order to increase the total sugar content in the wine body, the first time of adding lentinan is carried out in a saccharification and liquefaction stage, lentinan is dissolved in water, the total sugar content of the wine body is increased, and the first time of adding excessive lentinan can generate uncomfortable smell to influence the flavor of the wine body; the second adding is the stage of yeast alcoholization, too much protein in the lentinus edodes powder cannot be added at the moment, so that the yeast fermentation generates metabolic products to be odorized, the flavor of the wine body is affected, and meanwhile, the second adding of a proper amount of lentinus edodes powder can increase the total adding amount of the lentinus edodes powder and improve the special lentinus edodes flavor of the lentinus edodes wine.
Specifically, the step of mixing the glutinous rice with the yeast comprises the following steps:
s301, crushing: pulverizing Rhizopus oryzae, and sieving with 80 mesh sieve;
s302, mixing yeast: uniformly scattering the crushed distiller's yeast into the pretreated glutinous rice, and uniformly stirring, wherein the mass ratio of the distiller's yeast to the glutinous rice is 1:500.
Specifically, the pretreatment step of the glutinous rice comprises the following steps:
step a, rice soaking: cleaning Oryza Glutinosa, placing into a container for holding rice, adding clear water, soaking in water 10-20cm below Oryza Glutinosa at 30deg.C for 4-6 hr, and draining;
step b, steaming rice: placing the drained glutinous rice into rice steaming equipment, and steaming rice for 40-45 minutes; specifically, the rice steaming device is a rice steaming cabinet.
Step c, airing rice: placing steamed glutinous rice in a clean rice stirring container, continuously turning over, cooling, and controlling the temperature of the dried glutinous rice at 20-30 ℃;
step d, rice spraying: when the rice is dried to 20-30 ℃, the rice is sprayed with water, so that the glutinous rice is completely stirred and is not bonded into clusters;
the invention is further illustrated by the following 4 examples.
Example 1
S1, mushroom treatment: selecting fresh and mildew-free mushrooms, removing impurities, quickly flushing and draining, directly drying at 60 ℃, and indicating that the drying is finished when the mushrooms are easy to break when the mushrooms are slightly folded by hands and make crisp sounds;
s2, crushing: pulverizing the dried Lentinus Edodes, sieving with 500 mesh sieve to obtain Lentinus Edodes powder, and sealing for storage;
s3, adding: uniformly scattering the mushroom powder into the sticky rice which is just processed with yeast, and uniformly stirring, wherein the added mushroom powder accounts for 1.5% of the weight of the sticky rice;
s4, dimple making: placing the evenly stirred glutinous rice into a fermentation barrel, and then beating a round dimple with the diameter accounting for 30% -35% of the diameter of the fermentation barrel in the middle of the glutinous rice along the fermentation barrel from top to bottom for ventilation and wine discharge;
step S5, saccharification: controlling the fermentation temperature at 28-30deg.C, and allowing rhizopus to propagate to liquefy glutinous rice to obtain sugar solution. Fermenting for 18-26h, discharging sugar solution from the dimple, and scooping the sugar solution with a clean vessel to spray the sugar solution back onto the surface of the upper glutinous rice.
S6, saccharification is carried out for 94-98h, the indoor temperature is reduced to 20-24 ℃ for continuous fermentation, glutinous rice and wine in a fermentation barrel are turned over uniformly from bottom to top after 70-74h, mushroom powder is uniformly scattered again, and the fermentation barrel is transferred to a new fermentation barrel for 15-20 ℃ for continuous fermentation for one month after uniform stirring. The added lentinus edodes powder accounts for 2.5% -0.5% of the weight of the glutinous rice;
and S7, after fermentation, squeezing, filtering and sterilizing, and packaging and storing.
Example 2
S1, mushroom treatment: selecting fresh mildew-free mushrooms, removing impurities, quickly flushing 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;
s3, adding: uniformly scattering the mushroom powder into the sticky rice which is just processed with yeast, and uniformly stirring, wherein the added mushroom powder accounts for 2% of the weight of the sticky rice;
s4, dimple making: placing the evenly stirred glutinous rice into a fermentation barrel, and then beating a round dimple with the diameter accounting for 30% -35% of the diameter of the fermentation barrel in the middle of the glutinous rice along the fermentation barrel from top to bottom for ventilation and wine discharge;
step S5, saccharification: controlling the fermentation temperature at 28-30deg.C, and allowing rhizopus to propagate to liquefy glutinous rice to obtain sugar solution. Fermenting for 18-26h, discharging sugar solution from the dimple, and scooping the sugar solution with a clean vessel to spray the sugar solution back onto the surface of the upper glutinous rice.
S6, saccharification is carried out for 94-98h, the indoor temperature is reduced to 20-24 ℃ for continuous fermentation, glutinous rice and wine in a fermentation barrel are turned over uniformly from bottom to top after 70-74h, mushroom powder is uniformly scattered again, and the fermentation barrel is transferred to a new fermentation barrel for 15-20 ℃ for continuous fermentation for one month after uniform stirring. The added lentinus edodes powder accounts for 2.5% -0.5% of the weight of the glutinous rice;
and S7, after fermentation, squeezing, filtering and sterilizing, and packaging and storing.
Example 3
S1, mushroom treatment: selecting fresh mildew-free mushrooms, removing impurities, quickly flushing 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;
s3, adding: uniformly scattering the mushroom powder into the sticky rice which is just processed with yeast, and uniformly stirring, wherein the added mushroom powder accounts for 2.5% of the weight of the sticky rice;
s4, dimple making: placing the evenly stirred glutinous rice into a fermentation barrel, and then beating a round dimple with the diameter accounting for 30% -35% of the diameter of the fermentation barrel in the middle of the glutinous rice along the fermentation barrel from top to bottom for ventilation and wine discharge;
step S5, saccharification: controlling the fermentation temperature at 28-30deg.C, and allowing rhizopus to propagate to liquefy glutinous rice to obtain sugar solution. Fermenting for 18-26h, discharging sugar solution from the dimple, and scooping the sugar solution with a clean vessel to spray the sugar solution back onto the surface of the upper glutinous rice.
S6, saccharification is carried out for 94-98h, the indoor temperature is reduced to 20-24 ℃ for continuous fermentation, glutinous rice and wine in a fermentation barrel are turned over uniformly from bottom to top after 70-74h, mushroom powder is uniformly scattered again, and the fermentation barrel is transferred to a new fermentation barrel for 15-20 ℃ for continuous fermentation for one month after uniform stirring. The added lentinus edodes powder accounts for 2.0% -0.5% of the weight of the glutinous rice;
and S7, after fermentation, squeezing, filtering and sterilizing, and packaging and storing.
Example 4
S1, mushroom treatment: selecting fresh mildew-free mushrooms, removing impurities, quickly flushing 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;
s3, adding: uniformly scattering the mushroom powder into the sticky rice which is just processed with yeast, and uniformly stirring, wherein the added mushroom powder accounts for 3% of the weight of the sticky rice;
s4, dimple making: placing the evenly stirred glutinous rice into a fermentation barrel, and then beating a round dimple with the diameter accounting for 30% -35% of the diameter of the fermentation barrel in the middle of the glutinous rice along the fermentation barrel from top to bottom for ventilation and wine discharge;
step S5, saccharification: controlling the fermentation temperature at 28-30deg.C, and allowing rhizopus to propagate to liquefy glutinous rice to obtain sugar solution. Fermenting for 18-26h, discharging sugar solution from the dimple, and scooping the sugar solution with a clean vessel to spray the sugar solution back onto the surface of the upper glutinous rice.
S6, saccharification is carried out for 94-98h, the indoor temperature is reduced to 20-24 ℃ for continuous fermentation, glutinous rice and wine in a fermentation barrel are turned over uniformly from bottom to top after 70-74h, mushroom powder is uniformly scattered again, and the fermentation barrel is transferred to a new fermentation barrel for 15-20 ℃ for continuous fermentation for one month after uniform stirring. The added lentinus edodes powder accounts for 1.5% -0.5% of the weight of the glutinous rice;
and S7, after fermentation, squeezing, filtering and sterilizing, and packaging and storing. The added amount and the liquor yield of the lentinus edodes powder of 4 examples:
| first addition (%) | Second addition (%) | Total (%) | Yield of wine (%) | |
| 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 |
Effect of first adding Lentinus Edodes powder
The effect of adding Lentinus Edodes powder only on day 7
Note that: odor tests were all completed under blind evaluation, with 10 persons participating randomly per test.
According to the experimental data, if the lentinus edodes powder is added once, the maximum amount of the lentinus edodes powder cannot exceed 3 percent no matter the lentinus edodes powder is added in the first fermentation or in the second fermentation (the first adding amount of the lentinus edodes powder is more than 3 percent, so that the smell of the wine body is uncomfortable, and the adding amount of the lentinus edodes powder is less than 1.5 percent, so that the flavor substances are not obvious.
By the operation mode of adding the lentinus edodes powder twice, the maximum value can reach 4.5%, and the use amount of the lentinus edodes powder is greatly increased. Meanwhile, the invention can ensure that the wine yield is not affected, and the lentinus edodes fragrance has good fusion degree and high acceptance.
The invention is not limited to the embodiments described above, but a number of modifications and adaptations can be made by a person skilled in the art without departing from the principle of the invention, which modifications and adaptations are also considered to be within the scope of the invention. What is not described in detail in this specification is prior art known to those skilled in the art.
Claims (6)
1. The preparation method of the lentinus edodes flavored wine is characterized by comprising the following steps of:
s1, mushroom treatment: selecting fresh and mildew-free mushrooms, removing impurities, quickly washing and draining, and directly drying;
s2, crushing: pulverizing the dried Lentinus Edodes;
s3, adding: uniformly scattering the mushroom powder into the sticky rice which is just mixed with the yeast, and uniformly stirring, wherein the added mushroom powder accounts for 1.5% -3% of the weight of the sticky rice;
s4, making a dimple;
s5, saccharification;
s6, fermenting and secondary adding: saccharifying for 94-98h, reducing the indoor temperature to 20-24 ℃ for continuous fermentation, uniformly turning over glutinous rice and wine in a fermentation barrel from bottom to top after 70-74h, uniformly scattering mushroom powder again, uniformly stirring, and transferring to a new fermentation barrel for 15-20 ℃ for continuous fermentation for one month, wherein the weight of the added mushroom powder is 0.5-2.5% of that of the glutinous rice;
s7, wine is discharged: after fermentation, the fermented product can be packed and stored after squeezing, filtering and sterilizing;
the total amount of the mushroom powder added for two times is not more than 4.5% of the weight of the glutinous rice;
in the step S1, the drying temperature is 60 ℃;
in the step S2, the mushrooms are crushed and then screened by a 500-mesh sieve, so as to obtain mushroom powder, and the mushroom powder is hermetically stored.
2. The method for producing a lentinula edodes-flavored wine according to claim 1, wherein in step S3, the step of mixing the glutinous rice with the yeast comprises:
s301, crushing: pulverizing Rhizopus oryzae, and sieving with 80 mesh sieve;
s302, mixing yeast: uniformly scattering the crushed distiller's yeast into the pretreated glutinous rice, and uniformly stirring, wherein the mass ratio of the distiller's yeast to the glutinous rice is 1:500.
3. The method for producing a lentinula edodes-flavored wine according to claim 2, wherein in step S302, the step of pretreating glutinous rice comprises:
step a, rice soaking: cleaning Oryza Glutinosa, placing into a container for holding rice, adding clear water, soaking in water 10-20cm below Oryza Glutinosa at 30deg.C for 4-6 hr, and draining;
step b, steaming rice: placing the drained glutinous rice into rice steaming equipment, and steaming rice for 40-45 minutes;
step c, airing rice: placing steamed glutinous rice in a clean rice stirring container, continuously turning over, cooling, and controlling the temperature of the dried glutinous rice at 20-30 ℃;
step d, rice spraying: when the rice is dried to 20-30 ℃, the rice is sprayed with water, so that the glutinous rice is completely stirred and is not bonded into clusters.
4. A method of producing a lentinula edodes flavored wine as claimed in claim 3 wherein: the rice steaming equipment is a rice steaming cabinet.
5. The method for producing a lentinula edodes-flavored wine according to claim 1, wherein: in the step S4, the evenly stirred glutinous rice is placed in a fermentation barrel, and then a round dimple with the diameter accounting for 30% -35% of the diameter of the fermentation barrel is made in the middle of the glutinous rice from top to bottom along the fermentation barrel for ventilation and wine discharge.
6. The method for producing a lentinula edodes-flavored wine according to claim 2, wherein: in the step S5, the fermentation temperature is controlled at 28-30 ℃, and rhizopus is propagated and grown to liquefy glutinous rice to obtain sugar solution; fermenting for 18-26h, discharging sugar solution from the dimple, and scooping the sugar solution with a clean vessel to spray the sugar solution back onto the surface of the upper glutinous rice.
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| CN1101939A (en) * | 1993-10-16 | 1995-04-26 | 唐昌干 | Mineralized fungus-black rice wine |
| CN101020879A (en) * | 2007-03-08 | 2007-08-22 | 江南大学 | Process of producing fermented wolfberry fruit yellow wine |
| CN107586644A (en) * | 2017-09-27 | 2018-01-16 | 武夷山市五夫朱子生态酒业有限公司 | A kind of light lotus seeds red rice yellow wine and its brew method |
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