CN104694366A - Rose fragrant rice arrack and making method thereof - Google Patents
Rose fragrant rice arrack and making method thereof Download PDFInfo
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- CN104694366A CN104694366A CN201510132890.6A CN201510132890A CN104694366A CN 104694366 A CN104694366 A CN 104694366A CN 201510132890 A CN201510132890 A CN 201510132890A CN 104694366 A CN104694366 A CN 104694366A
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Abstract
The invention belongs to the technical field of wine brewing, and particularly relates to rose fragrant rice arrack and a making method thereof. The method includes the following steps that a, dried roses or fresh roses are pretreated for use; b, sticky rice and rice are evenly mixed according to the weight ratio of 1:1-1.5 to obtain uncooked rice; the uncooked rice is cleaned, soaked and then cooked to obtain cooked rice; c, angel liquor-making yeast and yeast power are added into the cooked rice according to the weight percentage; meanwhile the dried roses are added into the cooked rice according to the weight ratio, wherein the weight ratio of the dried roses and the uncooked rice is 1:10-60, or the fresh roses are added into the cooked rice according to the weight ratio, wherein the weight ratio of the fresh roses and the uncooked rice is 1-3:5-10; cooled boiled water is added, and constant temperature fermentation is conducted for 10-14 days; d, after fermentation is conducted, distillation is conducted, 40%-50% of arrack in volume is collected, and the rose fragrant rice arrack is obtained. The making method is a brand-new rose arrack making and production method, and the made arrack has good flowery flavour, vinous flavor and oxidative stability.
Description
Technical field
The invention belongs to brewing technical field, be specifically related to Muscat Hamburg rice liquor and preparation method thereof.
Background technology
White wine has very long history in China, Liquor Products is subject to the favor of Chinese human consumer with its deep cultural deposits and abundant fragrance and mouthfeel all the time, but along with the high speed development of liquor industry, the growth of Spirits market demand is in recent years slowed down gradually, has even occurred negative growth.As far back as last century Mo, along with improving constantly of living standards of the people, country just proposes white wine will to future developments such as low, high-quality, nutrition and functionalization.At China's Ko-ji insects, not only the age of consumer groups starts to develop to rejuvenation, and the consumption habit of people and Consumption patterns also ask liquor-saturated from drinking originally is enjoyable, change, in addition also more focus on drinking civilization, drinking health to communication, circulation emotion, self-recreation.
Rose have regulate the flow of vital energy Xie Yu and blood fall apart the stasis of blood, control stomachache due to hyperactive liver-QI attacking the stomach, haematemesis, spitting of blood, menoxenia, leukorrhea with bloody discharge white under, the function of sick, the pyogenic infections of breast; Cook beverage, the gas of sharp lung spleen, beneficial liver and gall, evil of avoiding evil spirits, for a long time drink can and the complete chest of the flat liver and nourishing stomach of blood, fall apart strongly fragrant, prolong life.Modern scientific research also shows that Rose has well anti-oxidant, antibacterial, anxiety, increase metabolism, the effect such as to invigorate blood circulation.
But the mode that the existing cider sold in the market is adjusted mainly with hooking, string steams obtains, the fragrance of a flower and effect are all general, thus inhibit the market outlook of cider.
Summary of the invention
First technical problem to be solved by this invention is to provide a kind of making method of Muscat Hamburg rice liquor.The method comprises the following steps:
A, be raw material with Rose; When Rose is rose dried flower, rose dried flower is removed calyx, pulverizes and cross 20 mesh sieves, by for subsequent use for the rose dried flower by 20 mesh sieves; When Rose is fresh rose flower, shred rear for subsequent use after fresh rose flower being removed calyx;
Both mix by b, by weight glutinous rice ︰ rice=1 ︰ 1 ~ 1.5, get Sheng meter; Raw rice is eluriated totally with enough water soakings; Again the raw rice after immersion is cooked, be down to room temperature after raw rice cooks and obtain ripe rice, for subsequent use;
C, in ripe rice, to add according to weight percent that 0.1 ~ 0.2% Angel wine brewing is bent, 0.25% koji powder; When Rose is rose dried flower, then in ripe rice, add step a rose dried flower for subsequent use by weight rose Gan Hua ︰ raw rice=1 ︰ 10 ~ 60; When Rose is fresh rose flower, then in ripe rice, add step a fresh rose flower for subsequent use by weight Mei rare Xian Hua ︰ raw rice=1 ~ 3 ︰ 5 ~ 10; Finally add cooled boiling water again in 27 ~ 29 DEG C of fermentation 10 ~ 14d;
After d, fermentation ends, distillation, collects 40 ~ 50%vol wine, is Muscat Hamburg rice liquor.
Preferably, the making method of above-mentioned Muscat Hamburg rice liquor, in step a, described rose dried flower is commercially available superfine, and water content is 11 ~ 13%.
Preferably, the making method of above-mentioned Muscat Hamburg rice liquor, in step a, described shreds as reducing to 0.5 ~ 2cm
2.
Preferably, the making method of above-mentioned Muscat Hamburg rice liquor, in step b, described immersion is soak raw rice to volume to be increased to 1.4 ~ 2 times before immersion.
Preferably, the making method of above-mentioned Muscat Hamburg rice liquor, in step b, spreads a water at interval of 10 ~ 20min in the process of the raw rice of boiling.
Preferably, the making method of above-mentioned Muscat Hamburg rice liquor, in step c, the amount adding boiling water makes solid-liquid ratio be 1 ︰ 1.5 ~ 2.5 by mass volume ratio.
Second technical problem to be solved by this invention is to provide the Muscat Hamburg rice liquor that above-mentioned making method prepares.
The making method of Muscat Hamburg rice liquor of the present invention can be produced has the comfortable fragrance of a flower, tasty and refreshing sweet ice-cold, as clear as crystal height rice liquor; Because this product contains the materials such as main component bata-phenethyl alcohol, geraniol, Geraniol and phenols in Rose, it is made not only to have the good fragrance of a flower and mouthfeel, also there is antioxidant effect more better than general liquor, so such Novel wine exploitation has wide market outlook.
Embodiment
The making method of Muscat Hamburg rice liquor, comprises the following steps:
A, be raw material with Rose; When Rose is rose dried flower, rose dried flower is removed calyx, pulverizes and cross 20 mesh sieves, by for subsequent use for the rose dried flower by 20 mesh sieves; When Rose is fresh rose flower, shred to 0.5 ~ 2cm after fresh rose flower being removed calyx
2for subsequent use afterwards;
Both mix by b, by weight glutinous rice ︰ rice=1 ︰ 1 ~ 1.5, get Sheng meter; Raw rice is eluriated totally and be increased to 1.4 ~ 2 times before immersion with enough water soakings to volume; Again the raw rice after immersion is cooked, be down to room temperature after raw rice cooks and obtain ripe rice, for subsequent use;
C, in ripe rice, to add according to weight percent that 0.1 ~ 0.2% Angel wine brewing is bent, 0.25% koji powder; When Rose is rose dried flower, then in ripe rice, add step a rose dried flower for subsequent use by weight rose Gan Hua ︰ raw rice=1 ︰ 10 ~ 60; When Rose is fresh rose flower, then in ripe rice, add step a fresh rose flower for subsequent use by weight Mei rare Xian Hua ︰ raw rice=1 ~ 3 ︰ 5 ~ 10; Finally add cooled boiling water again in 27 ~ 29 DEG C of fermentation 10 ~ 14d;
After d, fermentation ends, distillation, collects 40 ~ 50%vol wine, is Muscat Hamburg rice liquor.
In present invention process, rose dried flower and fresh rose flower have different fermented pretreatment modes, and object makes the flavour ingredient in roseleaf and active substance better be leached in process of production and to distill, and improve the rate of utilization of Rose as far as possible.Because Rose calyx is with certain bitter taste, so the bitter taste in order to reduce obtained wine, improving mouthfeel, Rose calyx being removed, only uses petal sections.Raw material to be glutinous rice and rice meal be because: the starch content of glutinous rice is generally high compared with other kind rice, can produce more ethanol compared with identical weight rice; Be that raw material produces the flavor taste of wine and the different of glutinous rice raw wine with rice, the local flavor used in combinationly can to enrich with certain proportion, regulated rice liquor and mouthfeel.Fermenting process is more stable, fermentation liquor output rate is better to use Angel wine brewing song to make; Koji powder contains multiple-microorganism, can make the wine taste that obtains and mouthfeel abundanter.Fragrance matter volatility in Rose is very high, thus the wine accessed be from distill out wine both until connect wine and terminate.
Wherein, consider that in order to can the good Muscat Hamburg rice liquor of production quality, the raw material in above-mentioned a step can use the Rose that fragrance quality is higher, domestic as: the Rose quality on the ground such as Shandong, Gansu, Xinjiang is better.
Wherein, consider in order to can the good Muscat Hamburg rice liquor of production quality, above-mentioned b step Raw can the good glutinous rice of functional quality and rice, then increase to 1.4 ~ 2 times before immersion with the water soaking 3 ~ 5h of 3 ~ 4 times of rice volumes to volume, make raw rice be dipped to color through enough water and bleach and can easily pulverize with hand; Two-layer gauze parcel steams 1h, and period spreads a water every 10 ~ 20min, in order that ensure that rice cooking is well-done, grain grain is clearly demarcated; Steamed rice airing 1 ~ 1.5h is cooled to 20 ~ 30 DEG C as well.
Wherein, in order to make ferment effect better, more stable, cook in above-mentioned step c and when rice material drops to temperature 20 ~ 30 DEG C, to admix that 0.1 ~ 0.2% Angel wine brewing is bent, 0.25% grain koji powder; Meanwhile, drying Rose raw material input amount is made a living 1 ︰ 10 ~ 60 of meter raw material weight; New fresh-rose raw material input amount is made a living 1 ~ 3 ︰ 5 ~ 10 of meter raw material weight; Fermentation water is cooled boil water, and solid-liquid ratio is 1 ︰ 1.5 ~ 2.5.
Wherein, in order to produce the good Muscat Hamburg rice liquor of flowery odour, in above-mentioned Step d karusen fermentation 10 ~ 14d after distill, from go out wine both connect wine, until access the former wine of Muscat Hamburg rice liquor of 40 ~ 50%vol.
Cider on the market obtains mainly with the technique of soaking, hooking the steaming of mediation string makes, and fragrance and effect are all more general; Rose directly participates in fermenting process as fermentation raw material by inventor, and fermentation water becomes water-ol mixed solution during the fermentation, serves omnidistance effect of extracting Rose raw material active substance; Rice, glutinous rice is coordinated to ferment again, meter Xiang and Rose Essentielle are ideally combined, rice perfume (or spice) is comfortable, totally pure and sweet, coordinates to arrange in pairs or groups with Rose Essentielle, highlight the elegant of the fragrance of a flower and sweet-smelling, thus obtain the fragrance of a flower and effect and be all better than hooking between market and adjust or product that string steams.
Below by embodiment, the specific embodiment of the invention is further described, but not therefore by protection scope of the present invention restriction in one embodiment.
Embodiment 1
A, rose dried flower remove calyx, pulverize and cross 20 mesh sieves, will cross for subsequent use of 20 mesh sieves;
B, both mixed according to glutinous rice ︰ rice=1 ︰ 1 of weight ratio, get Sheng meter, eluriates 5 times, cleans impurity, then uses 3 times of water soaking 3h, two-layer gauze steaming 1h, and period spread a water every 15 minutes, and steamed rice airing 1.5h lowers the temperature, and obtains ripe rice;
C, in ripe rice, admix 0.1% Angel wine brewing song, 0.25% koji powder, rose dried flower (be 1 ︰ 60,1 ︰ 50,1 ︰ 40,1 ︰ 30,1 ︰ 20,1 ︰ 10 with raw rice mass ratio), the boil water adding cooling carries out fermentation 12d in lower 28 DEG C of 1 ︰ 1.8 solid-liquid ratio;
Distill after d, fermentation, get 40 ~ 50%vol wine.
Embodiment 2
A, new fresh-rose are deflorated calyx shred petal;
B, both mixed according to glutinous rice ︰ rice=1 ︰ 1 of weight ratio, get Sheng meter, eluriates 5 times, cleans impurity, then uses 3 times of water soaking 3h, two-layer gauze steaming 1h, and period spread a water every 15 minutes, and steamed rice airing 1.5h lowers the temperature, and obtains ripe rice;
C, in ripe rice, admix 0.1% Angel wine brewing song, 0.25% koji powder, fresh rose flower (be 1 ︰ 10,3 ︰ 25,3 ︰ 20,3 ︰ 15,3 ︰ 10,3 ︰ 5 with raw rice mass ratio), the boil water adding cooling carries out fermentation 12d in lower 28 DEG C of 1 ︰ 1.8 solid-liquid ratio;
Distill after d, fermentation, get 40 ~ 50%vol wine.
The production technique of test example Muscat Hamburg rice liquor
The product prepare embodiment 1,2 and pure rice liquor and hook that the cider adjusting technique to make carries out sensory evaluation, antioxidation in vitro experimental value contrasts, evaluation result is as shown in table 1.
The different rice liquor Comparative result of table 1
Hook in table 1 adjusts cider to be allocated by professional, makes its fragrance of a flower concentration close with the group of the maximum input amount of rose raw material in embodiment 1,2 on sense organ.
As can be seen from Table 1, adopt the production technique of Muscat Hamburg rice liquor of the present invention can make water white transparency, limpid nothing precipitation, the fragrance of a flower and rice wine perfume and coordinate, fragrance is strong, clean taste is sweet ice-cold, the fragrant and oiliness Muscat Hamburg rice liquor with obvious style; And the Muscat Hamburg rice liquor made is nutritious, cider is adjusted to have higher anti-oxidation efficacy than general liquor and hook.
Claims (7)
1. the making method of Muscat Hamburg rice liquor, is characterized in that: comprise the following steps:
A, be raw material with Rose; When Rose is rose dried flower, rose dried flower is removed calyx, pulverizes and cross 20 mesh sieves, by for subsequent use for the rose dried flower by 20 mesh sieves; When Rose is fresh rose flower, shred rear for subsequent use after fresh rose flower being removed calyx;
Both mix by b, by weight glutinous rice ︰ rice=1 ︰ 1 ~ 1.5, get Sheng meter; Raw rice is eluriated totally with enough water soakings; Again the raw rice after immersion is cooked, be down to room temperature after raw rice cooks and obtain ripe rice, for subsequent use;
C, in ripe rice, to add according to weight percent that 0.1 ~ 0.2% Angel wine brewing is bent, 0.25% koji powder; When Rose is rose dried flower, then in ripe rice, add step a rose dried flower for subsequent use by weight rose Gan Hua ︰ raw rice=1 ︰ 10 ~ 60; When Rose is fresh rose flower, then in ripe rice, add step a fresh rose flower for subsequent use by weight Mei rare Xian Hua ︰ raw rice=1 ~ 3 ︰ 5 ~ 10; Finally add cooled boiling water again in 27 ~ 29 DEG C of fermentation 10 ~ 14d;
After d, fermentation ends, distillation, collects 40 ~ 50%vol wine, is Muscat Hamburg rice liquor.
2. the making method of Muscat Hamburg rice liquor according to claim 1, is characterized in that: in step a, and described rose dried flower is commercially available superfine, and water content is 11 ~ 13%.
3. the making method of Muscat Hamburg rice liquor according to claim 1, is characterized in that: in step a, and described shreds as reducing to 0.5 ~ 2cm
2.
4. the making method of Muscat Hamburg rice liquor according to claim 1, is characterized in that: in step b, and described immersion is soak raw rice to volume to be increased to 1.4 ~ 2 times before immersion.
5. the making method of Muscat Hamburg rice liquor according to claim 1, is characterized in that: in step b, in the process of the raw rice of boiling, spread a water at interval of 10 ~ 20min.
6. the making method of Muscat Hamburg rice liquor according to claim 1, is characterized in that: in step c, and the amount adding boiling water makes solid-liquid ratio be 1 ︰ 1.5 ~ 2.5 by mass volume ratio.
7. the Muscat Hamburg rice liquor prepared by the making method described in claim 1 ~ 6.
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| CN201510132890.6A CN104694366B (en) | 2015-03-25 | 2015-03-25 | Rose fragrant rice arrack and making method thereof |
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Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105285703A (en) * | 2015-12-15 | 2016-02-03 | 钟苏 | Rose flavored fermented glutinous rice and production method thereof |
| CN106883976A (en) * | 2017-03-28 | 2017-06-23 | 中国科学院近代物理研究所 | A kind of production method of sugar grass rose white wine |
| CN107012053A (en) * | 2017-04-11 | 2017-08-04 | 柳树有 | The brewage process of Rose Essentielle grain wine |
| CN107201319A (en) * | 2017-04-24 | 2017-09-26 | 安徽菊泰滁菊草本科技有限公司 | One Accharomyces cerevisiae and its application process in chrysanthemum-flavored white wine is brewageed |
| CN107828580A (en) * | 2017-09-30 | 2018-03-23 | 张哲峰 | Liquor formula and liquor preparation method |
| CN111234975A (en) * | 2020-04-02 | 2020-06-05 | 福建省农业科学院作物研究所 | Fenghua rose wine and brewing method thereof |
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Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105285703A (en) * | 2015-12-15 | 2016-02-03 | 钟苏 | Rose flavored fermented glutinous rice and production method thereof |
| CN106883976A (en) * | 2017-03-28 | 2017-06-23 | 中国科学院近代物理研究所 | A kind of production method of sugar grass rose white wine |
| CN107012053A (en) * | 2017-04-11 | 2017-08-04 | 柳树有 | The brewage process of Rose Essentielle grain wine |
| CN107201319A (en) * | 2017-04-24 | 2017-09-26 | 安徽菊泰滁菊草本科技有限公司 | One Accharomyces cerevisiae and its application process in chrysanthemum-flavored white wine is brewageed |
| CN107828580A (en) * | 2017-09-30 | 2018-03-23 | 张哲峰 | Liquor formula and liquor preparation method |
| CN111234975A (en) * | 2020-04-02 | 2020-06-05 | 福建省农业科学院作物研究所 | Fenghua rose wine and brewing method thereof |
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| CN104694366B (en) | 2017-05-10 |
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Address after: Luzhou Lao Jiao Plaza No. 9 South Road 646000 Luzhou city Longmatan District in Sichuan Province Co-patentee after: Luzhou Laojiao Health Wine Co., Ltd. Patentee after: Luzhou Pinchuang Technology Co., Ltd. Address before: Luzhou Lao Jiao Plaza No. 9 South Road 646000 Luzhou city Longmatan District in Sichuan Province Co-patentee before: Health preserving wine industry limited liability company of Luzhou Old Cellar group Patentee before: Luzhou Pinchuang Technology Co., Ltd. |
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