CN102277276A - Wild chrysanthemum biological wine and brewing process thereof - Google Patents
Wild chrysanthemum biological wine and brewing process thereof Download PDFInfo
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- CN102277276A CN102277276A CN2011102376006A CN201110237600A CN102277276A CN 102277276 A CN102277276 A CN 102277276A CN 2011102376006 A CN2011102376006 A CN 2011102376006A CN 201110237600 A CN201110237600 A CN 201110237600A CN 102277276 A CN102277276 A CN 102277276A
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Abstract
The invention relates to wild chrysanthemum biological wine and a brewing process thereof. The wild chrysanthemum biological wine is prepared by using sticky rice and rice as main raw materials and by adding saccharified extract solution, distillery yeasts, bioenergy archaeus essential and wild chrysanthemum. The wild chrysanthemum biological wine has the same alcohol volume as white liquor. In the brewing process, the production by a blending process is avoided, the wild chrysanthemum biological wine is brewed completely by grain and plants, and the alcohol volume in the wild chrysanthemum biological wine provided by the invention is formed by one step in a brewing process. The wild chrysanthemum biological wine can be drunk without wine smell, thirsty feel and damage to body and with quick soberness. The brewing process of the wild chrysanthemum biological wine is reasonable and simple and high in wine yield, and can brew wine quickly and save grains.
Description
Technical field
The present invention relates to drinks, particularly biological wine also relates to its preparation method in addition.
Background technology
Present Attitude wine mainly is meant liquor, but liquor mainly through distillation, fire and explained hereafter such as then blend, mouthfeel is not as brewing wine, and nutrition is low especially, also bigger to the injury of human body, the time of sobering up is long.Traditional both at home and abroad brewing wine is then based on grape wine, rice wine, yellow rice wine and pure mellow wine, though the nutritive ingredient height, the number of degrees of wine are too low, and the highest 18 degree that are no more than do not satisfy the demand of most people to wine.
Wild Chrysanthemum is the composite family per nnial herb, is one of traditional conventional Chinese medicine material of China, mainly with the head inflorescence hyoscine.According to ancient books record, Wild Chrysanthemum sweet-bitter flavor, cold nature; The traditional Chinese medical science is many in order to cure mainly illnesss such as hot eyes, swelling and sore throat, tinnitus, common cold due to wind-heat, headache, hypertension, sore treatment poison.If long-term edible, also has the effect of " sharp vim and vigour, make light of one's life by commiting suicide, prolong life ".
Summary of the invention
The present invention has designed biological wine of a kind of Wild Chrysanthemum and brewing process thereof, the wine that its rice wine number of degrees that solved the traditional method brew are lower, contain fruit or plant in the brew process to fruit and the inadequate problem of the dietetic alimentation of plant own.
The technical scheme that the present invention is adopted for achieving the above object is: is main raw material with glutinous rice and rice by weight 1.8-2.2:1, wherein be added with saccharification extracting solution, distillery yeast and bioenergy vigor element, it is characterized in that: in the raw material of brewing wine, also be added with Wild Chrysanthemum.
The content of described Wild Chrysanthemum is main raw material gross weight 1-10%.
Described saccharification extracting solution addition is the 0.5-1.35% of main raw material gross weight; Described distillery yeast addition is the 0.56-1.65% of main raw material gross weight; The plain addition of described bioenergy vigor is the 0.01-0.5% of main raw material gross weight.
Described Wild Chrysanthemum joins in the raw material with the Wild Chrysanthemum form of powder; Described Wild Chrysanthemum powder is added in proportion when steaming rice in the rice and steams when steaming rice.This method keeps all the components of Wild Chrysanthemum all to incorporate in rice, and the 2nd, guaranteed the mouthfeel and the open country fragrance of Wild Chrysanthemum, the 3rd, guaranteed that the effect of Wild Chrysanthemum is brought into play fully.
The brewing process of the biological wine of a kind of Wild Chrysanthemum may further comprise the steps:
The first step bubble, rice washing: main raw material glutinous rice and rice are taken by weighing by weight, add in the entry and soaked 10-18 hour, open up to grain of rice bubble, moisture reaches capacity; Soaked rice is with the clear water rice washing, till water is clear;
Second step was steamed rice: adopt oak container splendid attire rice, the grain of rice steamed 10-20 minute down at temperature 100-130 ℃; Perhaps, the grain of rice does not add the water dry blowing to some semi-ripe condition;
The 3rd step cooling: directly in the oak container that has steamed the grain of rice, add water coolant, the grain of rice is cooled to 20-30 ℃;
The 4th step fermentation: pour in the potter's clay container to cooled rice, carry out Secondary Fermentation; Wherein at first in rice, add the saccharification extracting solution during one time fermentation, keep in the container temperature 40-75 ℃, sealing and fermenting 7-15 days; Secondary Fermentation is to add distillery yeast in the one time fermentation back that finishes, and keeps in the container temperature 25-35 ℃, sealing and fermenting 7-15 days, carry out 2-5 stirring during the Secondary Fermentation, ferment fermented liquid;
The 5th step squeezing: fermented liquid is squeezed, collect pressed liquor and filter transparent clear liquor, promptly make the height brewing spirit by metering packing.
Adopt the bamboo basket rice washing when washing rice in described the first step bubble, the rice washing.
Described second step adopts oak barrel as container when steaming rice.
The potter's clay container adopts the boccaro cylinder in described the 4th step fermenting process; One time fermentation and Secondary Fermentation time are 7 days.
Add bioenergy vigor element when stirring during the Secondary Fermentation in described the 4th step fermentation.
By concentrate pump fermented liquid is failed the road in deckered stock chest along pipeline in described the 5th step squeezing, the fermented liquid in the deckered stock chest is sent into squeezing machine through underflow pump again and is squeezed, and collects pressed liquor, and carries out three times and filter, and merging filtrate gets transparent clear liquor, the metering packing.
Traditional liquor is the wine brewing main raw material with grain, and biological wine is wine brewing main raw material or auxiliary material with the natural phant, has saved grain; Liquor that market is traditional or medicinal liquor adopt edible ethanol, water and spices to soak mostly and blend.Preparation method's key of biological wine is main raw material or the auxiliary material of plant as wine brewing, participates in the whole process of wine brewing directly, allows nutrition of plant self and pharmaceutical use melt fully in wine, has improved the nutrition of wine fully.
Biological wine is to adhere to scientific and technical innovation, on the basis of process innovation, fully according to country advocate liquor-making enterprise according to " liquor to brewing wine, grain wine to fruit wine, high wine to low alcohol; common wine is to nutriment wine " developing direction that changes, at the inherit traditional ancient prescription, the utilization traditional technology adopts biotechnology, and exquisite plant is brewageed.
Biological wine of this Wild Chrysanthemum and brewing process thereof have following beneficial effect: described Wild Chrysanthemum joins in the raw material with the Wild Chrysanthemum form of powder; Described Wild Chrysanthemum powder is added in proportion when steaming rice in the rice and steams when steaming rice.This method keeps all the components of Wild Chrysanthemum all to incorporate in rice, and the 2nd, guaranteed the mouthfeel and the open country fragrance of Wild Chrysanthemum, the 3rd, guaranteed that the effect of Wild Chrysanthemum is brought into play fully.
(1) the biological drinking utensils of Wild Chrysanthemum of the present invention has the alcohol number of degrees suitable with liquor, and does not adopt blending process production in brewing process, brewages production by cereal fully.
(2) number of degrees of the biological wine of Wild Chrysanthemum of the present invention are once shaped in brewing process, and the biological beverage of the Wild Chrysanthemum that makes does not have thirsty sensation with there not being fume (flavor) in the deutostoma, sobers up fast, not wound body.
(3) production technique of the biological wine of Wild Chrysanthemum of the present invention is rationally simple, and the wine brewing time is short, and the yield of liquor height is saved grain.
Embodiment
Below in conjunction with embodiment the biological wine of a kind of Wild Chrysanthemum of the present invention is described.
Embodiment 1.
Make the biological wine of Wild Chrysanthemum by following proportioning raw materials and brewing process, raw material is mixed into main raw material with glutinous rice and rice by weight 2:1, wherein also be added with saccharification liquid koji, distillery yeast and bioenergy vigor element, saccharification liquid koji addition is 0.5% of a main raw material gross weight; The distillery yeast addition is 0.56% of a main raw material gross weight; The plain addition of bioenergy vigor is 0.01% of a main raw material gross weight, and the Wild Chrysanthemum addition is the 1-10% that main raw material is weighed.
The extraction process of Wild Chrysanthemum powder:
Described Wild Chrysanthemum joins in the raw material with the Wild Chrysanthemum form of powder; Described Wild Chrysanthemum powder is added in proportion when steaming rice in the rice and steams when steaming rice.This method keeps all the components of Wild Chrysanthemum all to incorporate in rice, and the 2nd, guaranteed the mouthfeel and the open country fragrance of Wild Chrysanthemum, the 3rd, guaranteed that the effect of Wild Chrysanthemum is brought into play fully.
Brewing process:
The first step bubble, rice washing: main raw material glutinous rice and rice are taken by weighing by weight, add in the entry and soaked 10 hours, open up to grain of rice bubble, moisture reaches capacity; Wash rice with clear water in the soaked meter bamboo basket of packing into, till the washing water of rice clarification;
Second step was steamed rice: adopt oak barrel splendid attire rice, the grain of rice does not add water, and the grain of rice steamed 10 minutes down for 100 ℃ in temperature, and the grain of rice is some semi-ripe condition;
The 3rd step cooling: directly in the oak barrel of having steamed the grain of rice, add water coolant, the grain of rice is cooled to 20 ℃;
The 4th step fermentation: pour cooled material into the potter's clay container---in the boccaro cylinder, carry out Secondary Fermentation, wherein at first in rice, add saccharification liquid koji during one time fermentation, keep in the container 40 ℃ of temperature, sealing and fermenting 7 days; Secondary Fermentation is to add distillery yeast in the one time fermentation back that finishes, and keeps in the container 25 ℃ of temperature, and sealing and fermenting 7 days is carried out 2 times and stirred during the Secondary Fermentation, add the biologos element during stirring, ferment fermented liquid;
The 5th step squeezing: fermented liquid is failed the road in deckered stock chest along pipeline by concentrate pump, fermented liquid in the deckered stock chest is sent into squeezing machine through underflow pump again and is squeezed, collect pressed liquor, and carry out three times and filter, merging filtrate gets transparent clear liquor, promptly makes the biological wine of Wild Chrysanthemum that the alcohol number of degrees are the 41-52 degree by metering packing.
Embodiment 2.
Make the biological wine of Wild Chrysanthemum by following proportioning raw materials and brewing process, raw material is mixed into main raw material with glutinous rice and rice by weight 2:1, wherein also be added with saccharification liquid koji, distillery yeast and bioenergy vigor element, saccharification liquid koji addition is 1.35% of a main raw material gross weight; The distillery yeast addition is 1.65% of a main raw material gross weight; The plain addition of bioenergy vigor is 0.5% of a main raw material gross weight, and the Wild Chrysanthemum addition is the 1-10% that main raw material is weighed.
The extraction process of Wild Chrysanthemum powder:
Described Wild Chrysanthemum joins in the raw material with the Wild Chrysanthemum form of powder; Described Wild Chrysanthemum powder is added in proportion when steaming rice in the rice and steams when steaming rice.This method keeps all the components of Wild Chrysanthemum all to incorporate in rice, and the 2nd, guaranteed the mouthfeel and the open country fragrance of Wild Chrysanthemum, the 3rd, guaranteed that the effect of Wild Chrysanthemum is brought into play fully.
Brewing process:
The first step bubble, rice washing: main raw material glutinous rice and rice are taken by weighing by weight, add in the entry and soaked 18 hours, open up to grain of rice bubble, moisture reaches capacity; Wash rice with clear water in the soaked meter bamboo basket of packing into, till the washing water of rice clarification;
Second step was steamed rice: adopt oak barrel splendid attire rice, the grain of rice does not add water, and the grain of rice steamed 20 minutes down for 130 ℃ in temperature, and the grain of rice is some semi-ripe condition;
The 3rd step cooling: directly in the oak barrel of having steamed the grain of rice, add water coolant, the grain of rice is cooled to 30 ℃;
The 4th step fermentation: pour cooled material into the potter's clay container---in the boccaro cylinder, carry out Secondary Fermentation, wherein at first in rice, add saccharification liquid koji during one time fermentation, keep in the container 75 ℃ of temperature, sealing and fermenting 15 days; Secondary Fermentation is to add distillery yeast in the one time fermentation back that finishes, and keeps in the container 35 ℃ of temperature, and sealing and fermenting 15 days is carried out 5 times and stirred during the Secondary Fermentation, add the biologos element during stirring, ferment fermented liquid;
The 5th step squeezing: fermented liquid is failed the road in deckered stock chest along pipeline by concentrate pump, fermented liquid in the deckered stock chest is sent into squeezing machine through underflow pump again and is squeezed, collect pressed liquor, and carry out three times and filter, merging filtrate gets transparent clear liquor, promptly makes the biological wine of Wild Chrysanthemum that the alcohol number of degrees are the 41-52 degree by metering packing.
The above; only be the preferable embodiment of the present invention; but protection scope of the present invention is not limited thereto; anyly be familiar with those skilled in the art in the technical scope that the present invention discloses; be equal to replacement or change according to technical scheme of the present invention and inventive concept thereof, all should be encompassed within protection scope of the present invention.
Claims (10)
1. the biological wine of Wild Chrysanthemum is main raw material with glutinous rice and rice by weight 1.8-2.2:1, wherein is added with saccharification extracting solution, distillery yeast and bioenergy vigor element, it is characterized in that: also be added with Wild Chrysanthemum in the raw material of brewing wine.
2. the biological wine of Wild Chrysanthemum according to claim 1, it is characterized in that: the content of described Wild Chrysanthemum is main raw material gross weight 1-10%.
3. the biological wine of Wild Chrysanthemum according to claim 1 and 2, it is characterized in that: described saccharification extracting solution addition is the 0.5-1.35% of main raw material gross weight; Described distillery yeast addition is the 0.56-1.65% of main raw material gross weight; The plain addition of described bioenergy vigor is the 0.01-0.5% of main raw material gross weight.
4. the biological wine of Wild Chrysanthemum according to claim 3, it is characterized in that: described Wild Chrysanthemum joins in the raw material with the Wild Chrysanthemum form of powder; Described Wild Chrysanthemum powder is added in proportion when steaming rice in the rice and steams when steaming rice.
5. the brewing process of the biological wine of the Wild Chrysanthemum that comprises claim 1-4 may further comprise the steps:
The first step bubble, rice washing: main raw material glutinous rice and rice are taken by weighing by weight, add in the entry and soaked 10-18 hour, open up to grain of rice bubble, moisture reaches capacity; Soaked rice is with the clear water rice washing, till water is clear;
Second step was steamed rice: adopt oak container splendid attire rice, the grain of rice steamed 10-20 minute down at temperature 100-130 ℃;
The 3rd step cooling: directly in the oak container that has steamed the grain of rice, add water coolant, the grain of rice is cooled to 20-30 ℃;
The 4th step fermentation: pour in the potter's clay container to cooled rice, carry out Secondary Fermentation; Wherein at first in rice, add the saccharification extracting solution during one time fermentation, keep in the container temperature 40-75 ℃, sealing and fermenting 7-15 days; Secondary Fermentation is to add distillery yeast in the one time fermentation back that finishes, and keeps in the container temperature 25-35 ℃, sealing and fermenting 7-15 days, carry out 2-5 stirring during the Secondary Fermentation, ferment fermented liquid;
The 5th step squeezing: fermented liquid is squeezed, collect pressed liquor and filter transparent clear liquor, promptly make by metering packing and highly to brewage biological wine.
6. the brewing process of the biological wine of Wild Chrysanthemum according to claim 5 is characterized in that: adopt the bamboo basket rice washing when washing rice in described the first step bubble, the rice washing.
7. according to the brewing process of claim 5 or the biological wine of 6 described Wild Chrysanthemums, it is characterized in that: described second step adopts oak barrel as container when steaming rice.
8. the brewing process of the biological wine of Wild Chrysanthemum according to claim 7 is characterized in that: the potter's clay container adopts the boccaro cylinder in described the 4th step fermenting process; One time fermentation and Secondary Fermentation time are 7 days.
9. according to the brewing process of claim 5 or the biological wine of 8 described Wild Chrysanthemums, it is characterized in that: add bioenergy vigor element when stirring during the Secondary Fermentation in described the 4th step fermentation.
10. according to the brewing process of the biological wine of each described Wild Chrysanthemum of claim 5-9, it is characterized in that: by concentrate pump fermented liquid is failed the road in deckered stock chest along pipeline in described the 5th step squeezing, fermented liquid in the deckered stock chest is sent into squeezing machine through underflow pump again and is squeezed, collect pressed liquor, and carry out three times and filter, merging filtrate gets transparent clear liquor, the metering packing.
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102827724A (en) * | 2012-08-30 | 2012-12-19 | 河南聚珍酒厂有限公司 | Huai chrysanthemum yellow rice wine and production method |
| CN110467994A (en) * | 2019-08-29 | 2019-11-19 | 张华伟 | A kind of chrysanthemum wine and its fermentation technique |
-
2011
- 2011-08-18 CN CN2011102376006A patent/CN102277276A/en active Pending
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102827724A (en) * | 2012-08-30 | 2012-12-19 | 河南聚珍酒厂有限公司 | Huai chrysanthemum yellow rice wine and production method |
| CN102827724B (en) * | 2012-08-30 | 2014-04-30 | 河南聚珍酒厂有限公司 | Huai chrysanthemum yellow rice wine and production method |
| CN110467994A (en) * | 2019-08-29 | 2019-11-19 | 张华伟 | A kind of chrysanthemum wine and its fermentation technique |
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Application publication date: 20111214 |