CN115948213A - Brewing method of gastrodia elata wine by solid state fermentation - Google Patents
Brewing method of gastrodia elata wine by solid state fermentation Download PDFInfo
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- CN115948213A CN115948213A CN202211680028.5A CN202211680028A CN115948213A CN 115948213 A CN115948213 A CN 115948213A CN 202211680028 A CN202211680028 A CN 202211680028A CN 115948213 A CN115948213 A CN 115948213A
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- 241000305491 Gastrodia elata Species 0.000 title claims abstract description 38
- 238000000034 method Methods 0.000 title claims abstract description 29
- 238000010563 solid-state fermentation Methods 0.000 title claims abstract description 20
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- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 66
- 239000000463 material Substances 0.000 claims abstract description 51
- 238000000855 fermentation Methods 0.000 claims abstract description 42
- 230000004151 fermentation Effects 0.000 claims abstract description 42
- 238000002791 soaking Methods 0.000 claims abstract description 30
- 240000004808 Saccharomyces cerevisiae Species 0.000 claims abstract description 25
- 238000002156 mixing Methods 0.000 claims abstract description 25
- 238000003756 stirring Methods 0.000 claims abstract description 19
- 239000007787 solid Substances 0.000 claims abstract description 6
- 235000013339 cereals Nutrition 0.000 claims description 75
- 238000010025 steaming Methods 0.000 claims description 30
- 240000006394 Sorghum bicolor Species 0.000 claims description 29
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- 240000008042 Zea mays Species 0.000 claims description 24
- 235000005824 Zea mays ssp. parviglumis Nutrition 0.000 claims description 24
- 235000002017 Zea mays subsp mays Nutrition 0.000 claims description 24
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- 238000000926 separation method Methods 0.000 claims description 17
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- 241000209140 Triticum Species 0.000 claims description 12
- 235000021307 Triticum Nutrition 0.000 claims description 12
- 238000003892 spreading Methods 0.000 claims description 12
- 241000305492 Gastrodia Species 0.000 claims description 9
- 239000007788 liquid Substances 0.000 claims description 9
- 238000005507 spraying Methods 0.000 claims description 9
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- 238000001914 filtration Methods 0.000 claims description 8
- 238000005520 cutting process Methods 0.000 claims description 6
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- 235000013547 stew Nutrition 0.000 claims 1
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- 238000005336 cracking Methods 0.000 description 4
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 description 3
- 230000009286 beneficial effect Effects 0.000 description 2
- 238000006243 chemical reaction Methods 0.000 description 2
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- BVJSUAQZOZWCKN-UHFFFAOYSA-N p-hydroxybenzyl alcohol Chemical compound OCC1=CC=C(O)C=C1 BVJSUAQZOZWCKN-UHFFFAOYSA-N 0.000 description 2
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- 241000893536 Epimedium Species 0.000 description 1
- 241001289529 Fallopia multiflora Species 0.000 description 1
- PUQSUZTXKPLAPR-UJPOAAIJSA-N Gastrodin Chemical compound O[C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@H]1OC1=CC=C(CO)C=C1 PUQSUZTXKPLAPR-UJPOAAIJSA-N 0.000 description 1
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- UPEZCKBFRMILAV-UHFFFAOYSA-N alpha-Ecdysone Natural products C1C(O)C(O)CC2(C)C(CCC3(C(C(C(O)CCC(C)(C)O)C)CCC33O)C)C3=CC(=O)C21 UPEZCKBFRMILAV-UHFFFAOYSA-N 0.000 description 1
- 125000003118 aryl group Chemical group 0.000 description 1
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- 239000008280 blood Substances 0.000 description 1
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- 210000004556 brain Anatomy 0.000 description 1
- 238000013124 brewing process Methods 0.000 description 1
- 230000009920 chelation Effects 0.000 description 1
- 230000007547 defect Effects 0.000 description 1
- 230000035622 drinking Effects 0.000 description 1
- UPEZCKBFRMILAV-JMZLNJERSA-N ecdysone Chemical compound C1[C@@H](O)[C@@H](O)C[C@]2(C)[C@@H](CC[C@@]3([C@@H]([C@@H]([C@H](O)CCC(C)(C)O)C)CC[C@]33O)C)C3=CC(=O)[C@@H]21 UPEZCKBFRMILAV-JMZLNJERSA-N 0.000 description 1
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- 229930193974 gastrodin Natural products 0.000 description 1
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- PUQSUZTXKPLAPR-NZEXEKPDSA-N helicidol Natural products O([C@H]1[C@H](O)[C@H](O)[C@@H](O)[C@@H](CO)O1)c1ccc(CO)cc1 PUQSUZTXKPLAPR-NZEXEKPDSA-N 0.000 description 1
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- MWOOGOJBHIARFG-UHFFFAOYSA-N vanillin Chemical compound COC1=CC(C=O)=CC=C1O MWOOGOJBHIARFG-UHFFFAOYSA-N 0.000 description 1
- FGQOOHJZONJGDT-UHFFFAOYSA-N vanillin Natural products COC1=CC(O)=CC(C=O)=C1 FGQOOHJZONJGDT-UHFFFAOYSA-N 0.000 description 1
- 235000012141 vanillin Nutrition 0.000 description 1
Classifications
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- Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
- Y02—TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
- Y02E—REDUCTION OF GREENHOUSE GAS [GHG] EMISSIONS, RELATED TO ENERGY GENERATION, TRANSMISSION OR DISTRIBUTION
- Y02E50/00—Technologies for the production of fuel of non-fossil origin
- Y02E50/10—Biofuels, e.g. bio-diesel
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- Alcoholic Beverages (AREA)
Abstract
The invention provides a method for brewing gastrodia elata wine by solid state fermentation, which comprises the following steps: preparing grain raw materials, soaking, stewing the soaked grain raw materials in a stewing pot, controlling water to cool the steamed raw materials, adding distiller's yeast, mixing with yeast, and fermenting to obtain a fermented material; adding rhizoma Gastrodiae into the fermented material, stirring, fermenting, and distilling to obtain liquor; the gastrodia elata wine brewing method adopting solid state fermentation optimizes the gastrodia elata wine production process through the solid state white spirit fermentation process, and gastrodia elata wine with high quality and unique fragrance can be obtained.
Description
Technical Field
The invention relates to the technical field of gastrodia elata wine brewing, in particular to a method for brewing gastrodia elata wine through solid state fermentation.
Background
The traditional meaning and the existing commercial rhizoma gastrodiae wine are superior nourishing beverage wine. It has effects in strengthening brain, nourishing marrow, tranquilizing mind, improving sleep, promoting qi and blood circulation, improving intelligence, improving eyesight, tonifying blood, and promoting vital essence production. The traditional Chinese medicine is prepared by taking pure gastrodia elata or taking the gastrodia elata as a main material, adding 2-6 traditional Chinese medicinal materials such as eucommia ulmoides, ginseng, poria cocos, wolfberry, polygonum multiflorum, cornua cervi pantotrichum, epimedium, five flavors and the like, using white spirit as a solvent, and refining by simple soaking or modern technological processing according to a prescription carried by ancient medical books. The wine is brownish yellow, clear and transparent, has good luster, fragrant smell, is soft and mild in taste, has wine fragrance and medicinal fragrance, and is unique. The traditional method can only extract part of soluble components of the rhizoma gastrodiae, has low extraction efficiency and poor taste, and generally has the special horse urine taste of the rhizoma gastrodiae.
Disclosure of Invention
In order to overcome the defects in the prior art, the invention provides a method for brewing gastrodia tuber wine by solid state fermentation.
In order to achieve the purpose, the invention is realized by the following technical scheme:
a method for brewing gastrodia elata wine by solid state fermentation is characterized by comprising the following steps: preparing grain raw materials, soaking, stewing the soaked grain raw materials in a stewing pot, controlling water to cool the steamed raw materials, adding distiller's yeast, mixing with yeast, and fermenting to obtain a fermented material; adding rhizoma Gastrodiae into the fermented material, stirring, fermenting, and distilling to obtain liquor.
Preferably, the gastrodia elata wine brewing method specifically comprises the following steps:
(1) Preparing grain raw materials and soaking: preparing grain raw materials, soaking the raw materials in the grain raw materials for 5-15 hours at normal temperature, and drying after soaking;
(2) Steaming and stewing pot: pouring all the raw materials soaked in the step (1) into a steamer or a steamer, spreading and leveling, adding water, controlling fire, steaming for 1.5-5 hours, stopping fire, and stewing for 0.5-1 hour to obtain steamed raw materials;
(3) Controlling water and cooling: taking out the steamed raw materials, draining, flattening, and naturally cooling to below 30 ℃;
(4) And (3) yeast mixing and fermentation: putting the raw materials treated in the step (3) into a fermentation tank, adding distiller's yeast, uniformly spraying distilled water, stirring uniformly, sealing and fermenting for 5-12 days to obtain a fermented material;
(5) And (3) secondary fermentation: pulverizing or cutting rhizoma Gastrodiae, adding into the fermented material of step (4), stirring, and fermenting for 10-30 days;
(6) Distilling to obtain liquor: and (5) putting the fermentation material obtained by the treatment in the step (5) into a cage, distilling by using high-temperature steam, collecting after wine is discharged in sections, and performing post-treatment.
Preferably, after the soaking treatment, all the raw materials in the grain raw materials fully absorb water and expand, and the water content reaches more than 30%.
Preferably, the grain raw materials comprise corn, sorghum and other grain raw materials; the mass ratio of the corn to the sorghum is (40-50) to (30-40), and the other grain raw materials are one or more of wheat, rice, peas and glutinous rice.
Preferably, the grain raw materials comprise corn, sorghum and wheat according to a mass ratio of 50 (30-40) to (10-20), or the grain raw materials comprise corn, sorghum, rice and peas according to a mass ratio of 40 (30-40) to 10;
when the grain raw materials consist of corn, sorghum and wheat according to a mass ratio of 50 (30-40) to (10-20), pouring the soaked raw materials into a steamer or a food steamer in sequence, laying the raw materials flat, and stewing the raw materials;
when the grain raw materials comprise corn, sorghum, rice and peas according to a mass ratio of 40 (30-40) to 10 (5), pouring the soaked raw materials into a steamer or a steamer in sequence, laying the raw materials flat, steaming and stewing the raw materials.
Preferably, the sorghum is ecdysone sorghum. The added sorghum grains are subjected to molting pretreatment to prevent vinosity from being turbid.
Preferably, the addition amount of the distiller's yeast is 4.5-5.5% of the total mass of the grain raw materials. Further preferably, the addition amount of the distiller's yeast is 5% of the total mass of the grain raw materials.
Preferably, the added gastrodia elata has the grain diameter not exceeding 2cm; the addition of the gastrodia elata is more than 2% of the total mass of the grain raw materials; the rhizoma Gastrodiae is fresh or dried.
Further preferably, the added gastrodia elata has a particle size not exceeding 5mm; the gastrodia elata with the proper grain size is combined with continuous fermentation so as to be beneficial to fully dissolving the effective components of the gastrodia elata. Further preferably, the addition amount of the gastrodia elata is 2.5-8% of the total mass of the grain raw materials.
Preferably, in the step (2), after the materials are steamed by adding water (generally adding 2/3 of water in a boiler) and controlling fire for 1.5-5 hours, all the raw materials are cracked and fully expanded and softened.
The distilled water is the distilled water remained in the step (2); adding aromatic substances by spraying the distilled water remained in the step (2).
After the sealed fermentation is carried out for 5-12 days, the solid-liquid separation is achieved, and a remarkable separation layer is formed without external force intervention. Namely, the materials and the container have obvious separation layers, and the wine is strong in aroma.
Preferably, in step (6), the post-treatment comprises: clarifying, filtering, and optionally blending.
The invention has the beneficial effects that:
(1) The invention relates to a method for brewing gastrodia tuber wine by solid state fermentation, wherein traditional Chinese medicine gastrodia tuber is added in the fermentation link, sucrose in the gastrodia tuber participates in the fermentation process, and gastrodin (C) in the gastrodia tuber 13 H 18 O 7 ) P-hydroxybenzyl alcohol (C) 7 H 8 O 2 ) The effective components such as vanillin, citric acid, etc. are mixed with the fermented grains uniformly to generate unique fragrance.
(2) The gastrodia tuber wine brewing process has solid fermentation process to produce physical and chemical reaction, and the gastrodia tuber wine is mixed with pure grain wine liquid and distiller's yeast and distilled to obtain the gastrodia tuber wine. The process retains the effective components of rhizoma Gastrodiae to the maximum extent, and the starch in rhizoma Gastrodiae also participates in fermentation to produce chelation reaction, and has the advantages of more thorough fermentation process, more natural property, better taste, enhanced unique fragrance, and no unpleasant odor.
(3) The gastrodia elata wine brewing method adopting solid state fermentation of the invention optimizes the gastrodia elata wine production process through the solid state white spirit fermentation process, and can obtain high-quality gastrodia elata wine.
Detailed Description
In order to make the objects, technical solutions and advantages of the embodiments of the present invention clearer, the technical solutions in the embodiments of the present invention will be clearly and completely described below with reference to the embodiments of the present invention, and it is obvious that the described embodiments are some embodiments of the present invention, but not all 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.
Example 1:
a method for brewing solid state fermentation rhizoma Gastrodiae wine comprises the following steps:
(1) Preparing grain raw materials and soaking: preparing a grain raw material, wherein the grain raw material consists of corn, molted sorghum and wheat according to a mass ratio of 50; soaking the raw materials in the grain raw materials at normal temperature for 5-6 hours (in summer), submerging the surface of the material by about 20cm, and fully absorbing water and expanding the raw materials until the water content reaches more than 30%; and (5) drying after soaking.
(2) Steaming and stewing pot: pouring the raw materials soaked in the step (1) into a steamer in sequence of corn, sorghum and wheat, spreading and flattening, adding a proper amount of water (about 2/3 of the boiler water), controlling the fire, steaming the materials for about 3.5 hours, fully cracking the raw materials, fully expanding and softening the raw materials, stopping the fire, and stewing the materials for 0.5 hour to obtain steamed raw materials;
the big fire is used for the initial steaming, the small fire is changed after the steam is supplied, the proper amount of water for steaming is used, and the unnecessary waste is avoided.
(3) Controlling water and cooling: taking out the steamed raw materials, draining, spreading, and naturally cooling to below 30 deg.C.
(4) And (3) yeast mixing and fermentation: and (3) placing the raw materials treated in the step (3) into a fermentation tank, quickly adding distiller's yeast accounting for 5% of the total mass of the grain raw materials, uniformly spraying distilled water (the distilled water remained in the step (2)), uniformly stirring, sealing and fermenting for 7 days to achieve solid-liquid separation, and obtaining the fermented material with obvious separation layer without external force intervention.
(5) And (3) secondary fermentation: cutting fresh rhizoma Gastrodiae to obtain rhizoma Gastrodiae with particle size not larger than 5mm, adding rhizoma Gastrodiae 5% of total mass of grain raw materials into the fermented material of step (4), stirring, and fermenting for 15 days.
(6) Distilling to obtain liquor: and (4) putting the fermentation material obtained by the treatment in the step (5) into a cage, distilling by utilizing high-temperature steam, collecting after wine is discharged in sections, clarifying and filtering the obtained wine, and blending or not blending.
Example 2:
a method for brewing rhizoma Gastrodiae wine by solid state fermentation comprises the following steps:
(1) Preparing grain raw materials and soaking: preparing a grain raw material, wherein the grain raw material consists of corn, molted sorghum and wheat according to a mass ratio of 50; soaking each raw material in the grain raw materials at normal temperature for 5-6 hours (in summer), submerging the surface of the material by about 20cm, and fully absorbing water and expanding each raw material until the water content reaches more than 30%; and (5) drying after soaking.
(2) Steaming and stewing pot: pouring the raw materials soaked in the step (1) into a steamer in sequence of corn, sorghum and wheat, spreading and flattening, adding a proper amount of water (about 2/3 of the boiler water), controlling the fire, steaming the materials for about 3.5 hours, fully cracking the raw materials, fully expanding and softening the raw materials, stopping the fire, and stewing the materials for 0.5 hour to obtain steamed raw materials;
the large fire is used for initial steaming, the small fire is changed after the steam is fed, and the proper amount of water for steaming is used, so that unnecessary waste is avoided.
(3) Controlling water and cooling: taking out the steamed raw materials, draining, spreading, and naturally cooling to below 30 deg.C.
(4) And (3) yeast mixing and fermentation: and (3) placing the raw materials treated in the step (3) into a fermentation tank, quickly adding distiller's yeast accounting for 5% of the total mass of the grain raw materials, uniformly spraying distilled water (the distilled water remained in the step (2)), uniformly stirring, sealing and fermenting for 5 days to achieve solid-liquid separation, and obtaining the fermented material with obvious separation layer without external force intervention.
(5) And (3) secondary fermentation: cutting fresh rhizoma Gastrodiae to particle size not larger than 5mm, adding rhizoma Gastrodiae 4.5% of the total mass of grain raw materials into the fermented material of step (4), stirring, and fermenting for 10 days.
(6) Distilling to obtain liquor: and (3) putting the fermented material obtained by the treatment in the step (5) into a cage, distilling by using high-temperature steam, collecting after wine is discharged in sections, clarifying and filtering the obtained wine, and then blending or not blending.
Example 3:
a method for brewing rhizoma Gastrodiae wine by solid state fermentation comprises the following steps:
(1) Preparing grain raw materials and soaking: preparing a grain raw material, wherein the grain raw material consists of corn, molted sorghum and wheat according to a mass ratio of 50; then soaking each raw material in the grain raw materials at normal temperature for 10-15 hours (in winter), submerging the surface of the material by about 20cm, fully absorbing water and expanding each raw material, and enabling the water content to reach more than 30%; and (5) drying after soaking.
(2) Steaming and stewing pot: pouring the raw materials soaked in the step (1) into a food steamer in sequence of corn, sorghum and wheat, spreading, leveling, adding a proper amount of water (about 2/3 of boiler water), controlling fire, steaming for 1.5 hours, fully expanding and softening all splits of the raw materials, stopping fire, stewing for 1 hour to obtain steamed raw materials;
the large fire is used for initial steaming, the small fire is changed after the steam is fed, and the proper amount of water for steaming is used, so that unnecessary waste is avoided.
(3) Controlling water and cooling: taking out the steamed raw materials, draining, spreading, and naturally cooling to below 30 deg.C.
(4) And (3) yeast mixing and fermentation: and (3) placing the raw material treated in the step (3) into a fermentation tank, quickly adding distiller's yeast accounting for 5.5% of the total mass of the grain raw material, uniformly spraying distilled water, stirring uniformly, sealing and fermenting for 10 days to achieve solid-liquid separation, and forming a remarkable separation layer without external force intervention to obtain the fermented material.
(5) And (3) secondary fermentation: and (3) after the dry gastrodia elata is pulverized, the particle size of the gastrodia elata is not more than 2mm, adding the gastrodia elata accounting for 3% of the total mass of the grain raw materials into the fermentation material obtained in the step (4), uniformly stirring, and continuing to ferment for 25 days.
(6) Distilling to obtain liquor: and (3) putting the fermented material obtained by the treatment in the step (5) into a cage, distilling by using high-temperature steam, collecting after wine is discharged in sections, clarifying and filtering the obtained wine, and then blending or not blending.
Example 4:
a method for brewing solid state fermentation rhizoma Gastrodiae wine comprises the following steps:
(1) Preparing grain raw materials and soaking: preparing grain raw materials, wherein the grain raw materials comprise corn, molted sorghum, rice and peas according to a mass ratio of 40; soaking the raw materials in the grain raw materials at normal temperature for 5-6 hours (in summer), submerging the surface of the material by about 20cm, and fully absorbing water and expanding the raw materials until the water content reaches more than 30%; and (5) drying after soaking.
(2) Steaming and stewing pot: pouring the raw materials soaked in the step (1) into a steamer in sequence of corn, pea, sorghum and rice, laying the raw materials flat, adding a proper amount of water (about 2/3 of the boiler water), controlling the fire, steaming the materials for 4.5 hours, fully cracking the raw materials, fully expanding and softening the raw materials, stopping the fire, and stewing the materials for 0.5 hour to obtain steamed raw materials;
the large fire is used for initial steaming, the small fire is changed after the steam is fed, and the proper amount of water for steaming is used, so that unnecessary waste is avoided.
(3) Controlling water and cooling: taking out the steamed raw materials, draining, spreading, and naturally cooling to below 30 deg.C.
(4) And (3) yeast mixing and fermentation: and (3) placing the raw material treated in the step (3) into a fermentation tank, quickly adding distiller's yeast accounting for 4.5% of the total mass of the grain raw material, uniformly spraying distilled water, stirring uniformly, sealing and fermenting for 8 days to achieve solid-liquid separation, and forming a remarkable separation layer without external force intervention to obtain the fermented material.
(5) And (3) secondary fermentation: and (3) pulverizing and cutting fresh rhizoma gastrodiae into powder, wherein the grain diameter of the rhizoma gastrodiae is not more than 2mm, adding the rhizoma gastrodiae accounting for 4.5 percent of the total mass of the grain raw materials into the fermentation material obtained in the step (4), uniformly stirring, and continuing to ferment for 20 days.
(6) Distilling to obtain liquor: and (4) putting the fermentation material obtained by the treatment in the step (5) into a cage, distilling by utilizing high-temperature steam, collecting after wine is discharged in sections, clarifying and filtering the obtained wine, and blending or not blending.
Example 5:
a method for brewing solid state fermentation rhizoma Gastrodiae wine comprises the following steps:
(1) Preparing grain raw materials and soaking: preparing grain raw materials, wherein the grain raw materials comprise corn, molted sorghum, rice and peas according to a mass ratio of 40; then soaking each raw material in the grain raw materials at normal temperature for 10-15 hours (in winter), submerging the surface of the material by about 20cm, fully absorbing water and expanding each raw material, and enabling the water content to reach more than 30%; and (5) drying after soaking.
(2) Steaming and stewing pot: pouring the raw materials soaked in the step (1) into a steamer in sequence of corn, pea, sorghum and rice, laying the raw materials flat, adding a proper amount of water (about 2/3 of boiler water), controlling fire, steaming the materials for 3 hours, fully expanding and softening all the raw materials when all the raw materials are split, stopping the fire, and stewing the raw materials for 1 hour to obtain steamed raw materials;
the big fire is used for the initial steaming, the small fire is changed after the steam is supplied, the proper amount of water for steaming is used, and the unnecessary waste is avoided.
(3) Controlling water and cooling: taking out the steamed raw materials, draining, spreading, and naturally cooling to below 30 deg.C.
(4) And (3) yeast mixing and fermentation: and (3) placing the raw material treated in the step (3) into a fermentation tank, quickly adding distiller's yeast accounting for 5% of the total mass of the grain raw material, uniformly spraying distilled water, uniformly stirring, sealing and fermenting for 12 days to achieve solid-liquid separation, and obtaining a fermented material with a remarkable separation layer without external force intervention.
(5) And (3) secondary fermentation: and (3) after the dry gastrodia elata is pulverized, the particle size of the gastrodia elata is not more than 2mm, the gastrodia elata with the grain raw material content of 3% of the total mass is added into the fermentation material obtained in the step (4), and the fermentation is continued for 30 days after the uniform stirring.
(6) Distilling to obtain liquor: and (3) putting the fermented material obtained by the treatment in the step (5) into a cage, distilling by using high-temperature steam, collecting after wine is discharged in sections, clarifying and filtering the obtained wine, and then blending or not blending.
Example 6:
a method for brewing solid state fermentation rhizoma Gastrodiae wine comprises the following steps:
(1) Preparing grain raw materials and soaking: preparing a grain raw material, wherein the grain raw material consists of corn, molted sorghum, rice and peas according to a mass ratio of 40; soaking the raw materials in the grain raw materials at normal temperature for 5-6 hours (in summer), submerging the surface of the material by about 20cm, and fully absorbing water and expanding the raw materials until the water content reaches more than 30%; and (5) drying after soaking.
(2) Steaming and stewing pot: pouring the raw materials soaked in the step (1) into a steamer in sequence of corn, pea, sorghum and rice, laying the raw materials flat, adding a proper amount of water (about 2/3 of the boiler water), controlling the fire, steaming the materials for 5 hours, fully cracking the raw materials, fully expanding and softening the raw materials, stopping the fire, and stewing the materials for 0.5 hour to obtain steamed raw materials;
the big fire is used for the initial steaming, the small fire is changed after the steam is supplied, the proper amount of water for steaming is used, and the unnecessary waste is avoided.
(3) Controlling water and cooling: taking out the steamed raw materials, draining, spreading, and naturally cooling to below 30 deg.C.
(4) And (3) yeast mixing and fermentation: and (4) placing the raw materials treated in the step (3) into a fermentation tank, quickly adding distiller's yeast accounting for 5% of the total mass of the grain raw materials, uniformly spraying distilled water (the residual distilled water in the step (2)), uniformly stirring, sealing and fermenting for 7 days to achieve solid-liquid separation, and obtaining the fermented material with obvious separation layer without external force intervention.
(5) And (3) secondary fermentation: cutting fresh rhizoma Gastrodiae to particle size not larger than 2mm, adding rhizoma Gastrodiae 6% of total mass of grain raw materials into the fermented material of step (4), stirring, and fermenting for 18 days.
(6) Distilling to obtain liquor: and (3) putting the fermented material obtained by the treatment in the step (5) into a cage, distilling by using high-temperature steam, collecting after wine is discharged in sections, clarifying and filtering the obtained wine, and then blending or not blending.
The liquor obtained in the embodiments 1-6 of the invention does not have the peculiar smell of horse urine of the gastrodia elata, has unique fragrance, and can be used as pure gastrodia elata liquor for drinking or blended with other medicinal materials or liquor.
The above examples are only intended to illustrate the technical solution of the present invention, but not to limit it; although the present invention has been described in detail with reference to the foregoing embodiments, it will be understood by those of ordinary skill in the art that: the technical solutions described in the foregoing embodiments may still be modified, or some technical features may be equivalently replaced; and such modifications or substitutions do not depart from the spirit and scope of the corresponding technical solutions of the embodiments of the present invention.
Claims (10)
1. A method for brewing solid-state fermented gastrodia tuber wine is characterized by comprising the following steps: preparing grain raw materials, soaking, stewing the soaked grain raw materials in a stewing pot, controlling water to cool the steamed raw materials, adding distiller's yeast, mixing with yeast, and fermenting to obtain a fermented material; adding rhizoma Gastrodiae into the fermented material, stirring, fermenting, and distilling to obtain liquor.
2. The method for brewing rhizoma Gastrodiae wine according to claim 1, wherein the method comprises the following steps:
(1) Preparing grain raw materials and soaking: preparing grain raw materials, soaking the raw materials in the grain raw materials for 5-15 hours at normal temperature, and drying after soaking;
(2) Steaming and boiling stew pan: pouring all the raw materials soaked in the step (1) into a steamer or a steamer, spreading and leveling, adding water, controlling fire, steaming for 1.5-5 hours, stopping fire, and stewing for 0.5-1 hour to obtain steamed raw materials;
(3) Controlling water and cooling: taking out the steamed raw materials, draining, flattening, and naturally cooling to below 30 ℃;
(4) And (3) yeast mixing and fermentation: putting the raw material treated in the step (3) into a fermentation tank, adding distiller's yeast, uniformly spraying distilled water, stirring uniformly, and fermenting for 5-12 days in a sealed manner to obtain a fermented material;
(5) And (3) secondary fermentation: pulverizing or cutting rhizoma Gastrodiae, adding into the fermented material of step (4), stirring, and fermenting for 10-30 days;
(6) Distilling to obtain liquor: and (5) putting the fermentation material obtained by the treatment in the step (5) into a cage, distilling by using high-temperature steam, collecting after wine is discharged in sections, and performing post-treatment.
3. The method for brewing solid state fermented Gastrodia elata wine according to claim 1 or 2, wherein after the soaking treatment, each raw material in the grain raw materials is fully expanded by water absorption, and the water content is more than 30%.
4. The method for brewing solid state fermentation gastrodia elata wine as claimed in claim 1 or 2, wherein the grain raw materials comprise corn, sorghum and other grain raw materials; the mass ratio of the corn to the sorghum is (40-50) to (30-40), and the other grain raw materials are one or more of wheat, rice, peas and glutinous rice.
5. The method for brewing solid state fermentation rhizoma gastrodiae wine according to claim 4, wherein the grain raw material comprises corn, sorghum and wheat in a mass ratio of 50 (30-40) to (10-20), or the grain raw material comprises corn, sorghum, rice and pea in a mass ratio of 40 (30-40) to 10;
when the grain raw materials consist of corn, sorghum and wheat according to the mass ratio of 50 (30-40) to 10-20, pouring the soaked raw materials into a steamer or a food steamer in sequence, spreading the raw materials, and stewing the raw materials;
when the grain raw materials comprise corn, sorghum, rice and peas according to a mass ratio of 40 (30-40) to 10 (5), pouring the soaked raw materials into a steamer or a steamer in sequence, laying the raw materials flat, steaming and stewing the raw materials.
6. The method for brewing solid state fermentation Gastrodia elata wine as claimed in claim 4, wherein the sorghum is molt sorghum.
7. The method for brewing solid state fermentation Gastrodia elata wine according to claim 1 or 2, wherein the addition amount of the koji is 4.5-5.5% of the total mass of the grain raw materials.
8. The method for brewing solid state fermented Gastrodia elata wine according to claim 1 or 2, wherein the grain size of the added Gastrodia elata is not more than 2cm; the addition of the gastrodia elata is more than 2% of the total mass of the grain raw materials; the rhizoma Gastrodiae is fresh or dried.
9. The method for brewing solid state fermented Gastrodia elata wine as claimed in claim 2, wherein in step (2), after adding water and controlling fire to steam the material for 1.5-5 hours, all raw materials are cracked and fully expanded and softened.
The distilled water is the distilled water remained in the step (2);
after the sealed fermentation is carried out for 5-12 days, the solid-liquid separation is achieved, and a remarkable separation layer is formed without external force intervention.
10. The method for brewing solid state fermentation Gastrodia elata wine as in claim 2, wherein in step (6), the post-treatment comprises: clarifying, filtering, and optionally blending.
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| CN115093913A (en) * | 2022-07-01 | 2022-09-23 | 蒋兴福 | Brewing method of seven-grain fermented grain wine |
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