CN103173315A - Flower sweet wine yeast and method for brewing tangerine white spirit by using flower sweet wine yeast - Google Patents
Flower sweet wine yeast and method for brewing tangerine white spirit by using flower sweet wine yeast Download PDFInfo
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- CN103173315A CN103173315A CN2013101069584A CN201310106958A CN103173315A CN 103173315 A CN103173315 A CN 103173315A CN 2013101069584 A CN2013101069584 A CN 2013101069584A CN 201310106958 A CN201310106958 A CN 201310106958A CN 103173315 A CN103173315 A CN 103173315A
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Abstract
The invention discloses a flower sweet yeast which comprises the following raw materials in parts by weight: 500 parts of long-shaped rice flour, 100 parts of rose, 100 parts of peach blossom, 100 parts of red-knees herb flower, 100 parts of lotus, 100 parts of China rose and 32 parts of yeast powder. The flower sweet wine yeast is prepared by mixing, molding and fermenting the raw materials. The flower sweet wine yeast is high in sugar conversion rate during wine brewing, and in addition, a product which is brewed by using the flower sweet yeast has a certain health care effect. The invention also provides a method for brewing tangerine white sprit by using the flower sweet wine yeast. The obtained tangerine white spirit is unique in flavor, mellow and delicious and well received by consumers; and the difficulty of sales backlog of fresh tangerines can be well solved.
Description
Technical field
The invention belongs to and brewage fermentation technical field, be specifically related to a kind of fresh flower koji and utilize the method for its brewed quince white spirit.
Background technology
Oranges and tangerines are a kind of traditional fruit, and the annual production of various places is larger, and it usually causes overstocked because market is limited, the waste resource, and mostly existing oranges and tangerines deep processing is to make fruit can or beverage, and added value of product is lower; Have very high nutritive value in oranges and tangerines, it is rich in abundant VITAMIN, plays in vivo oxidation resistant effect, can reduce cholesterol, the effects such as prevention angiorrhexis or oozing of blood.Oranges and tangerines can also be treated gastro-intestinal problems, can harmonizing intestine-stomach, also can wriggle, help exhaust by stimulating intestine and stomach; The digestive tube of can also calming increases appetite, stimulates appetite.
Summary of the invention
The purpose of this invention is to provide a kind of fresh flower koji, sugared rate when adopting it to make wine high, and then improve the yield of liquor; And owing to having added fresh flower in the preparation process of this koji, the aroma alcohol that spawns is good to eat; The present invention also provides a kind of method of utilizing fresh flower koji brewed quince white spirit.
For solving the problems of the technologies described above, the technical solution adopted in the present invention is: a kind of fresh flower koji comprises following raw material by weight: 500 parts, long-grained nonglutinous rice powder, 100 parts of Roses, 100 parts, peach blossom, polygonum flaccidum are spent 100 parts, 100 parts of lotuses, 100 parts of Flos Rosae Chinensis, 32 parts of yeast powders.
Preferred fresh flower koji comprises also in raw material that sophora flower, sweet osmanthus, Lee spend, one or more in apple flower, Flower of Arabian Jasmine, Flower of Lalang Grass, oriental cherry, pear flower, Japanese Honeysuckle, Wintersweet Flower or Flower of Japanese Camellia, and every kind of colored content is 1 part.
The method for preparing above-mentioned fresh flower koji, concrete steps are:
1) fresh flowers all in raw material is cleaned drained away the water, then add 500 parts of long-grained nonglutinous rice powder and 16 parts of yeast powders to mix, pulverize into mud, then make the ball that diameter is 1-2cm, standby a gained ball is rolled one deck yeast powder in remaining yeast powder after;
2) ball of step 1) gained is fermented in the koji chamber, at first carrying out moisturizing at room temperature 28-32 ℃ cultivated 14-16 hour, when ball inside is warming up to 36-37 ℃, dry ventilative the cultivation 6-8 hour, cover with white mycelia, hand and touch bent fragrance when tack-free and fragrant on a ball, more cooling through 3 hours; The fresh flower koji that dries in the shade to get at last ventilates.
Preferred fresh flower koji also comprises 4 parts of 4 parts, polygonum flaccidum leaf and Rhizome of Lalang Grass in raw material.By add polygonum flaccidum leaf and Rhizome of Lalang Grass in the koji preparation process, contain the required growth hormone of multiple-microorganism such as rhizopus, yeast in Herba polygoni hydropiperis, can promote better these microbial growth breedings.Can also increase the fragrance of wine.
The concrete steps of its preparation are:
1) fresh flowers all in raw material is cleaned drained away the water, 4 parts of 4 parts, polygonum flaccidum leaf and Rhizome of Lalang Grass are boiled into juice, then add 500 parts of long-grained nonglutinous rice powder and 16 parts of yeast powders to mix, pulverize into mud, make again the ball that diameter is 1-2cm, standby a gained ball is rolled one deck yeast powder in remaining yeast powder after;
2) ball of step 1) gained is fermented in the koji chamber, at first carrying out moisturizing at room temperature 28-32 ℃ cultivated 14-16 hour, when ball inside is warming up to 36-37 ℃, dry ventilative the cultivation 6-8 hour, cover with white mycelia, hand and touch bent fragrance when tack-free and fragrant on a ball, more cooling through 3 hours; The fresh flower koji that dries in the shade to get at last ventilates.
Adopt the method for fresh flower koji brewed quince white spirit, concrete steps are:
1) raw materials pretreatment by weight, is got 50 parts of glutinous rice and was soaked 4-24 hour, then drain away the water, upper rice steamer steam take out when being translucent to glutinous rice standby; Get 50 portions of oranges and tangerines and clean and to drain away the water, it is standby that then the peeling steaming breaks into slurries;
2) distiller's yeast is cultivated step 1) gained mixing of materials, gets the fresh flower koji that 30% material adds this weight of material 4 ‰, cultivates 45-50 hour at 25-30 ℃ after sealing, produces sweet tart flavour to material, finishes to cultivate;
3) zymamsis is with step 2) material of gained mixes with the step 1) leftover materials, adds the wine brewing of total mixture material weight 6 ‰ bent, ferments, and the controlled fermentation temperature ferment 9-10 days at 25-30 ℃, reached 10 degree to alcoholic strength and finished to ferment when above;
4) distillation is distilled the material that ferments and is obtained oranges and tangerines white wine.
Adopting Rose, peach blossom, polygonum flaccidum flower, lotus, Flos Rosae Chinensis in a kind of fresh flower koji provided by the invention is main raw material, can either utilize its unique fragrance, has again health-care effect preferably.
Rose: sweet and slightly bitter taste, slightly warm in nature, return liver, spleen, stomach warp; The fragrance row is loose; Has liver soothing and depression relief, the effect of regulating menstruation by adjusting the flow of blood; And the fragrance of food.
Peach blossom: bitter, property is flat, and relieving constipation by purgation is arranged, and inducing diuresis to remove edema is to effect.
Polygonum flaccidum flower: have clearing heat and detoxicating, the effect of loose stasis of blood hemostasis; Be used for making koji, be convenient to ventilated.
Lotus: bitter but sweet flavor, property is flat, the thoughts of returning home, Liver Channel, delicate fragrance rises loose effect with the relieving summer-heat that clears away heart-fire, loose stasis of blood hemostasis, the wind clearing damp that disappears.
Flos Rosae Chinensis: promoting blood flow to regulate menstruation, swelling and pain relieving, effective in cure to dysmenorrhoea, amenorrhoea, treatment poison furuncle.
When adopting fresh flower koji brewed quince white spirit, its glucose transformation rate is high, and using the glucose transformation rate of common koji is 10% left and right, and adopts the fresh flower koji, and because it contains the enzyme material that multiple-microorganism reaches, glucose transformation rate can reach 15%.
When utilizing fresh flower koji brewed quince white spirit, cultivate distiller's yeast by the fresh flower koji, in order to the zymamsis in subsequent step, during by the method brewing white spirit, the yield of liquor is high, reaches 70-80%.
The brew method of oranges and tangerines white wine provided by the invention provides a kind of thinking for the Citrus Industry deep process technology is single, can well solve the oranges and tangerines fresh fruit and sell a difficult problem that overstocks; The beauty treatment that has of gained white wine reduces the functions such as cholesterol, vessel softening, and the oranges and tangerines white wine of brew meets national standard through check, and unique flavor is aromatic good to eat, liked by the human consumer.
Embodiment
Further illustrate the present invention below in conjunction with embodiment, but embodiment only is to illustrate the present invention, rather than is limited.
The fresh flower koji:
Embodiment 1:
1) get Rose 10g, peach blossom 10g, polygonum flaccidum flower 10g, lotus 10g, Flos Rosae Chinensis 10g, clean and drain away the water, then add 50g long-grained nonglutinous rice powder and 1.6g yeast powder to mix, pulverize into mud, make again the ball that diameter is 1-2cm, a gained ball is rolled after one deck yeast powder standby in the 1.6g yeast powder;
2) ball of step 1) gained is fermented in the koji chamber, at first carrying out moisturizing at room temperature 28-32 ℃ cultivated 14 hours, when ball inside is warming up to 36-37 ℃, dry ventilative the cultivation 8 hours, cover with white mycelia, hand and touch bent fragrance when tack-free and fragrant on a ball, more cooling through 3 hours; The fresh flower koji that dries in the shade to get at last ventilates.
Embodiment 2:
1) get Rose 10g, peach blossom 10g, polygonum flaccidum flower 10g, lotus 10g, Flos Rosae Chinensis 10g, sophora flower, sweet osmanthus, Lee spend
Part, each 0.1g of apple flower cleans and to drain away the water, and then adds 50g long-grained nonglutinous rice powder and 1.6g yeast powder to mix, and pulverizes into mud, then makes the ball that diameter is 1-2cm, a gained ball rolled after one deck yeast powder standby in the 1.6g yeast powder;
2) ball of step 1) gained is fermented in the koji chamber, at first carrying out moisturizing at room temperature 28-32 ℃ cultivated 16 hours, when ball inside is warming up to 36-37 ℃, dry ventilative the cultivation 6 hours, cover with white mycelia, hand and touch bent fragrance when tack-free and fragrant on a ball, more cooling through 3 hours; The fresh flower koji that dries in the shade to get at last ventilates.
Embodiment 3:
1) get Rose 10g, peach blossom 10g, polygonum flaccidum flower 10g, lotus 10g, Flos Rosae Chinensis 10g, Flower of Arabian Jasmine, Flower of Lalang Grass, oriental cherry, pear flower, Japanese Honeysuckle, Wintersweet Flower, each 0.1g of Flower of Japanese Camellia, clean and drain away the water, then add 50g long-grained nonglutinous rice powder and 1.6g yeast powder to mix, pulverize into mud, make again the ball that diameter is 1-2cm, a gained ball is rolled after one deck yeast powder standby in the 1.6g yeast powder;
2) ball of step 1) gained is fermented in the koji chamber, at first carrying out moisturizing at room temperature 28-32 ℃ cultivated 15 hours, when ball inside is warming up to 36-37 ℃, dry ventilative the cultivation 7 hours, cover with white mycelia, hand and touch bent fragrance when tack-free and fragrant on a ball, more cooling through 3 hours; The fresh flower koji that dries in the shade to get at last ventilates.
Embodiment 4:
1) get Rose 10g, peach blossom 10g, polygonum flaccidum flower 10g, lotus 10g, Flos Rosae Chinensis 10g, clean and drain away the water, polygonum flaccidum leaf 0.4g and Rhizome of Lalang Grass 0.4g are boiled into juice, then add 50g long-grained nonglutinous rice powder and 1.6 yeast powders to mix, pulverize into mud, make again the ball that diameter is 1-2cm, a gained ball is rolled after one deck yeast powder standby in the 1.6g yeast powder;
2) ball of step 1) gained is fermented in the koji chamber, at first carrying out moisturizing 30 ℃ of room temperatures cultivated 14 hours, when ball inside is warming up to 36-37 ℃, dry ventilative the cultivation 6 hours, cover with white mycelia, hand and touch bent fragrance when tack-free and fragrant on a ball, more cooling through 3 hours; The fresh flower koji that dries in the shade to get at last ventilates.
Embodiment 5:
1) get Rose 10g, peach blossom 10g, polygonum flaccidum flower 10g, lotus 10g, Flos Rosae Chinensis 10g, clean and drain away the water, polygonum flaccidum leaf 0.4g and Rhizome of Lalang Grass 0.4g are boiled into juice, then add 50g long-grained nonglutinous rice powder and 1.6 yeast powders to mix, pulverize into mud, make again the ball that diameter is 1-2cm, a gained ball is rolled after one deck yeast powder standby in the 1.6g yeast powder;
2) ball of step 1) gained is fermented in the koji chamber, at first carrying out moisturizing 30 ℃ of room temperatures cultivated 14 hours, when ball inside is warming up to 36-37 ℃, dry ventilative the cultivation 6 hours, cover with white mycelia, hand and touch bent fragrance when tack-free and fragrant on a ball, more cooling through 3 hours; The fresh flower koji that dries in the shade to get at last ventilates.
Fresh flower formula in above-described embodiment is except Rose, peach blossom, polygonum flaccidum flower, lotus, five kinds of flowers indispensabilities of Flos Rosae Chinensis, and remaining fresh flower and polygonum flaccidum leaf can be mixed arbitrarily with Rhizome of Lalang Grass.
Utilize the method for fresh flower koji brewed quince white spirit
Embodiment 6:
1) raw materials pretreatment is got 50kg glutinous rice and was soaked 4 hours, then drain away the water, upper rice steamer steam take out when being translucent to glutinous rice cooling; Get the 50kg oranges and tangerines and clean and to drain away the water, then the peeling steaming breaks into slurries, then with glutinous rice and slurries mixing for standby use;
2) distiller's yeast is cultivated and to be got 30% of mixture in step 1), then adds the fresh flower koji of this weight of material 4 ‰, cultivates 50 hours at 25-30 ℃ after sealing, produces sweet tart flavour to material, finishes to cultivate;
3) zymamsis is with step 2) material of gained mixes with the step 1) leftover materials, adds the wine brewing of total mixture material weight 6 ‰ bent, ferments, and the controlled fermentation temperature ferment 10 days at 25-30 ℃, reached 10 degree to alcoholic strength and finished to ferment when above;
4) distillation is distilled the material that ferments and is obtained oranges and tangerines white wine.
Embodiment 7:
1) raw materials pretreatment is got 50kg glutinous rice and was soaked 12 hours, then drain away the water, upper rice steamer steam take out when being translucent to glutinous rice cooling; Get the 50kg oranges and tangerines and clean and to drain away the water, then the peeling steaming breaks into slurries, then with glutinous rice and slurries mixing for standby use;
2) distiller's yeast is cultivated and to be got 30% of mixture in step 1), then adds the fresh flower koji of this weight of material 4 ‰, cultivates 50 hours at 25-30 ℃ after sealing, produces sweet tart flavour to material, finishes to cultivate;
3) zymamsis is with step 2) material of gained mixes with the step 1) leftover materials, adds the wine brewing of total mixture material weight 6 ‰ bent, ferments, and the controlled fermentation temperature ferment 10 days at 25-30 ℃, reached 10 degree to alcoholic strength and finished to ferment when above;
4) distillation is distilled the material that ferments and is obtained oranges and tangerines white wine.
Embodiment 8:
1) raw materials pretreatment is got 50kg glutinous rice and was soaked 24 hours, then drain away the water, upper rice steamer steam take out when being translucent to glutinous rice cooling; Get the 50kg oranges and tangerines and clean and to drain away the water, then the peeling steaming breaks into slurries, then with glutinous rice and slurries mixing for standby use;
2) distiller's yeast is cultivated and to be got 30% of mixture in step 1), then adds the fresh flower koji of this weight of material 4 ‰, cultivates 50 hours at 25-30 ℃ after sealing, produces sweet tart flavour to material, finishes to cultivate;
3) zymamsis is with step 2) material of gained mixes with the step 1) leftover materials, adds the wine brewing of total mixture material weight 6 ‰ bent, ferments, and the controlled fermentation temperature ferment 9 days at 25-30 ℃, reached 10 degree to alcoholic strength and finished to ferment when above;
4) distillation is distilled the material that ferments and is obtained oranges and tangerines white wine.
Claims (6)
1. fresh flower koji is characterized in that: comprise following raw material by weight: 500 parts, long-grained nonglutinous rice powder, 100 parts of Roses, 100 parts, peach blossom, polygonum flaccidum are spent 100 parts, 100 parts of lotuses, 100 parts of Flos Rosae Chinensis, 32 parts of yeast powders.
2. the fresh flower koji described according to claim 1; it is characterized in that: comprise also in raw material that sophora flower, sweet osmanthus, Lee spend, one or more in apple flower, Flower of Arabian Jasmine, Flower of Lalang Grass, oriental cherry, pear flower, Japanese Honeysuckle, Wintersweet Flower or Flower of Japanese Camellia, and every kind of colored content is 1 part.
3. the fresh flower koji described according to claim 1, is characterized in that: also comprise 4 parts of 4 parts, polygonum flaccidum leaf and Rhizome of Lalang Grass in raw material.
4. prepare the method for the described fresh flower koji of claim 1 or 2, it is characterized in that: concrete steps are:
1) fresh flowers all in raw material is cleaned drained away the water, then add 500 parts of long-grained nonglutinous rice powder and 16 parts of yeast powders to mix, pulverize into mud, then make the ball that diameter is 1-2cm, standby a gained ball is rolled one deck yeast powder in remaining yeast powder after;
2) ball of step 1) gained is fermented in the koji chamber, at first carrying out moisturizing at room temperature 28-32 ℃ cultivated 14-16 hour, when ball inside is warming up to 36-37 ℃, dry ventilative the cultivation 6-8 hour, cover with white mycelia, hand and touch bent fragrance when tack-free and fragrant on a ball, cooling through 3 hours again, the fresh flower koji that dries in the shade to get at last ventilates.
5. prepare the method for fresh flower koji claimed in claim 3, it is characterized in that: concrete steps are:
1) fresh flowers all in raw material is cleaned drained away the water, 4 parts of 4 parts, polygonum flaccidum leaf and Rhizome of Lalang Grass are boiled into juice, then add 500 parts of long-grained nonglutinous rice powder and 16 parts of yeast powders to mix, pulverize into mud, make again the ball that diameter is 1-2cm, standby a gained ball is rolled one deck yeast powder in remaining yeast powder after;
2) ball of step 1) gained is fermented in the koji chamber, at first carrying out moisturizing at room temperature 28-32 ℃ cultivated 14-16 hour, when ball inside is warming up to 36-37 ℃, dry ventilative the cultivation 6-8 hour, cover with white mycelia, hand and touch bent fragrance when tack-free and fragrant on a ball, cooling through 3 hours again, the fresh flower koji that dries in the shade to get at last ventilates.
6. adopt the method for fresh flower koji brewed quince white spirit, it is characterized in that concrete steps are:
1) raw materials pretreatment by weight, is got 50 parts of glutinous rice and was soaked 4-24 hour, then drain away the water, upper rice steamer steam take out when being translucent to glutinous rice standby; Get 50 portions of oranges and tangerines and clean and to drain away the water, it is standby that then the peeling steaming breaks into slurries;
2) distiller's yeast is cultivated step 1) gained mixing of materials, gets the fresh flower koji that 30% material adds this weight of material 4 ‰, cultivates 45-50 hour at 25-30 ℃ after sealing, produces sweet tart flavour to material, finishes to cultivate;
3) zymamsis is with step 2) material of gained mixes with the step 1) leftover materials, adds the wine brewing of total mixture material weight 6 ‰ bent, ferments, and the controlled fermentation temperature ferment 9-10 days at 25-30 ℃, reached 10 degree to alcoholic strength and finished to ferment when above;
4) distillation is distilled the material that ferments and is obtained oranges and tangerines white wine.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201310106958.4A CN103173315B (en) | 2013-03-29 | 2013-03-29 | Flower sweet wine yeast and method for brewing tangerine white spirit by using flower sweet wine yeast |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201310106958.4A CN103173315B (en) | 2013-03-29 | 2013-03-29 | Flower sweet wine yeast and method for brewing tangerine white spirit by using flower sweet wine yeast |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN103173315A true CN103173315A (en) | 2013-06-26 |
| CN103173315B CN103173315B (en) | 2014-12-24 |
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| CN103555498A (en) * | 2013-09-25 | 2014-02-05 | 安徽乐天酿酒有限公司 | Fresh flower sweet distiller's yeast and production method |
| CN103627593A (en) * | 2013-12-20 | 2014-03-12 | 黄山市休宁县山清泉米酒厂 | Wine yeast and method for producing rice wine by using same |
| CN103789135A (en) * | 2014-01-27 | 2014-05-14 | 河南科技大学 | Sweet distiller yeast and preparation method thereof |
| CN103789136A (en) * | 2014-01-27 | 2014-05-14 | 河南科技大学 | Fermented medlar and red date rice wine and preparation method thereof |
| CN104004616A (en) * | 2013-07-12 | 2014-08-27 | 建德市新安江街道籽源食品商行 | Sweet wine yeast composition having health-care effect, and preparation method thereof |
| CN104293580A (en) * | 2014-09-24 | 2015-01-21 | 安徽东吴酿酒有限公司 | Rose apple wine for keeping youthfulness |
| CN104845812A (en) * | 2015-05-18 | 2015-08-19 | 三峡大学 | Fruit wine containing orange brandy and preparation method of fruit wine |
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| CN106085733A (en) * | 2016-08-29 | 2016-11-09 | 安徽省怀远县亚太石榴酒有限公司 | A kind of preparation method of pomegranate wine distillers yeast |
| CN107805584A (en) * | 2017-12-07 | 2018-03-16 | 马鞍山市太白酒厂 | A kind of low concentration increases the preparation method of micro- fermentation white wine |
| CN108359561A (en) * | 2018-02-28 | 2018-08-03 | 普安县应宏酒厂 | A kind of fragrance of a flower white wine and preparation method thereof |
| CN108913482A (en) * | 2018-08-15 | 2018-11-30 | 福建省海上茶香茶业有限公司 | A kind of floral type tea wine and preparation method thereof |
| CN109393322A (en) * | 2018-10-11 | 2019-03-01 | 郭军 | A kind of fermented glutinour rice, fermented glutinour rice fresh flower song and preparation method thereof |
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| CN111979073A (en) * | 2020-08-26 | 2020-11-24 | 山东洛北春集团有限公司 | Brewing method of lotus-flavor liquor |
| CN112080365A (en) * | 2020-09-29 | 2020-12-15 | 四川宜府春酒厂有限责任公司 | Chimonanthus praecox koji and preparation method and application thereof |
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| CN108359561A (en) * | 2018-02-28 | 2018-08-03 | 普安县应宏酒厂 | A kind of fragrance of a flower white wine and preparation method thereof |
| CN108913482A (en) * | 2018-08-15 | 2018-11-30 | 福建省海上茶香茶业有限公司 | A kind of floral type tea wine and preparation method thereof |
| CN109393322A (en) * | 2018-10-11 | 2019-03-01 | 郭军 | A kind of fermented glutinour rice, fermented glutinour rice fresh flower song and preparation method thereof |
| CN111676111A (en) * | 2020-07-29 | 2020-09-18 | 山东沂蒙老区酒业有限公司 | Lotus koji, preparation method and application thereof, and preparation method of lotus wine |
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| CN113122413A (en) * | 2021-04-21 | 2021-07-16 | 洛阳颐洛源酒业有限公司 | Yellow wine yeast and method for producing the wine |
| CN116286239A (en) * | 2023-02-02 | 2023-06-23 | 浙江练市酒业有限公司 | Orange distiller's yeast yellow wine fermentation brewing process |
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