CN112500968A - Elaeagnus angustifolia flower flavoring wine and preparation method thereof - Google Patents
Elaeagnus angustifolia flower flavoring wine and preparation method thereof Download PDFInfo
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Classifications
-
- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12G—WINE; PREPARATION THEREOF; ALCOHOLIC BEVERAGES; PREPARATION OF ALCOHOLIC BEVERAGES NOT PROVIDED FOR IN SUBCLASSES C12C OR C12H
- C12G3/00—Preparation of other alcoholic beverages
- C12G3/02—Preparation of other alcoholic beverages by fermentation
- C12G3/026—Preparation of other alcoholic beverages by fermentation with health-improving ingredients, e.g. flavonoids, flavones, polyphenols or polysaccharides, added before or during the fermentation stage; with flavouring ingredients added before or during the fermentation stage
-
- A—HUMAN NECESSITIES
- A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
- A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
- A61K36/00—Medicinal preparations of undetermined constitution containing material from algae, lichens, fungi or plants, or derivatives thereof, e.g. traditional herbal medicines
- A61K36/18—Magnoliophyta (angiosperms)
- A61K36/185—Magnoliopsida (dicotyledons)
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- A—HUMAN NECESSITIES
- A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
- A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
- A61K36/00—Medicinal preparations of undetermined constitution containing material from algae, lichens, fungi or plants, or derivatives thereof, e.g. traditional herbal medicines
- A61K36/18—Magnoliophyta (angiosperms)
- A61K36/185—Magnoliopsida (dicotyledons)
- A61K36/48—Fabaceae or Leguminosae (Pea or Legume family); Caesalpiniaceae; Mimosaceae; Papilionaceae
-
- A—HUMAN NECESSITIES
- A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
- A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
- A61K36/00—Medicinal preparations of undetermined constitution containing material from algae, lichens, fungi or plants, or derivatives thereof, e.g. traditional herbal medicines
- A61K36/18—Magnoliophyta (angiosperms)
- A61K36/185—Magnoliopsida (dicotyledons)
- A61K36/48—Fabaceae or Leguminosae (Pea or Legume family); Caesalpiniaceae; Mimosaceae; Papilionaceae
- A61K36/484—Glycyrrhiza (licorice)
-
- A—HUMAN NECESSITIES
- A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
- A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
- A61K36/00—Medicinal preparations of undetermined constitution containing material from algae, lichens, fungi or plants, or derivatives thereof, e.g. traditional herbal medicines
- A61K36/18—Magnoliophyta (angiosperms)
- A61K36/185—Magnoliopsida (dicotyledons)
- A61K36/48—Fabaceae or Leguminosae (Pea or Legume family); Caesalpiniaceae; Mimosaceae; Papilionaceae
- A61K36/488—Pueraria (kudzu)
-
- A—HUMAN NECESSITIES
- A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
- A61P—SPECIFIC THERAPEUTIC ACTIVITY OF CHEMICAL COMPOUNDS OR MEDICINAL PREPARATIONS
- A61P1/00—Drugs for disorders of the alimentary tract or the digestive system
- A61P1/14—Prodigestives, e.g. acids, enzymes, appetite stimulants, antidyspeptics, tonics, antiflatulents
-
- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12G—WINE; PREPARATION THEREOF; ALCOHOLIC BEVERAGES; PREPARATION OF ALCOHOLIC BEVERAGES NOT PROVIDED FOR IN SUBCLASSES C12C OR C12H
- C12G3/00—Preparation of other alcoholic beverages
- C12G3/04—Preparation of other alcoholic beverages by mixing, e.g. for preparation of liqueurs
- C12G3/05—Preparation of other alcoholic beverages by mixing, e.g. for preparation of liqueurs with health-improving ingredients, e.g. flavonoids, flavones, polyphenols or polysaccharides
- C12G3/055—Preparation of other alcoholic beverages by mixing, e.g. for preparation of liqueurs with health-improving ingredients, e.g. flavonoids, flavones, polyphenols or polysaccharides extracted from plants
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- Health & Medical Sciences (AREA)
- Natural Medicines & Medicinal Plants (AREA)
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- General Health & Medical Sciences (AREA)
- Animal Behavior & Ethology (AREA)
- Veterinary Medicine (AREA)
- Organic Chemistry (AREA)
- Medicinal Chemistry (AREA)
- Botany (AREA)
- Public Health (AREA)
- Pharmacology & Pharmacy (AREA)
- Epidemiology (AREA)
- Biotechnology (AREA)
- Alternative & Traditional Medicine (AREA)
- Mycology (AREA)
- Microbiology (AREA)
- Medical Informatics (AREA)
- Nutrition Science (AREA)
- Bioinformatics & Cheminformatics (AREA)
- General Engineering & Computer Science (AREA)
- Genetics & Genomics (AREA)
- Biochemistry (AREA)
- Wood Science & Technology (AREA)
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- Alcoholic Beverages (AREA)
Abstract
The invention relates to the technical field of seasoning wine, and discloses russianolive flower seasoning wine which comprises the following raw materials in parts by weight: 80-120 parts of white spirit, 20-24 parts of russianolive flower, 2-5 parts of kudzuvine flower, 5-8 parts of liquorice, 1-4 parts of tonka stem and leaf, 6-12 parts of diastatic fermentation agent and 50-60 parts of mineral water. The invention also discloses a preparation method of the oleaster flower flavoring wine, which comprises the following steps: s1, proportioning raw materials; s2, processing the russianolive flowers; s3, preparing a saccharification fermentation liquid; s4, mixing the raw materials; s5, soaking and fermenting; s6, carrying out two rounds of fermentation; s7, compounding strings and extracting fragrance; s8, high-temperature storage; and S9, proportional blending. According to the invention, the wine body is more soft and harmonious by adding the Elaeagnus angustifolia flower for fermentation and the shish kebab, the aftertaste is clean and slightly sweet, the irritation of alcohol to the gastrointestinal tract is reduced by roasting the Elaeagnus angustifolia flower and the liquorice with honey and using mild raw materials, and the prepared finished product is soft in taste and comfortable and pleasant in fragrance.
Description
Technical Field
The invention relates to the technical field of flavoring wine, in particular to russianolive flower flavoring wine and a preparation method thereof.
Background
The flavoring wine is functional white wine which is produced by adopting a special process, has specific content of aromatic substances and unique flavor and can make up for the defects in the base wine. The flavoring wine has the characteristics of special fragrance, special sweetness, special mellow, special concentration, special explosion, special hemp and the like, and has the balance function, the baking function and the addition function on the base wine.
The flavoring work is to add trace aromatic substances into the base wine to cause the change of the wine, so that the wine is balanced to form an inherent style, thereby improving the quality of the base wine. The addition of trace amount of aromatic substances can be divided into two cases: firstly, the base wine does not contain the substance at all, the flavoring wine has higher content, the fragrance releasing threshold of the aromatic substances is very low, and the aromatic substances can release pleasant fragrance after being diluted in the base wine, so that the style of the base wine is improved, and the quality of the base wine is improved. Secondly, the content of certain aromatic substance in the base wine is less, the fragrance can not be shown when the content of the certain aromatic substance in the base wine does not reach the fragrance releasing threshold, the content of the aromatic substance in the flavoring wine is higher, and the content of the aromatic substance is increased when the flavoring wine is added into the base wine, so that the fragrance of the base wine is displayed when the fragrance threshold is reached or exceeded, and the quality of the base wine is improved.
Oleaster, another name: folium Et cacumen Tamarindi Indicae, ramulus et folium Salicis Babylonicae, cortex Cinnamomi Tataricae, ramulus et folium Salicis Babylonicae, semen Elaeagni, fructus Elaeagni, semen Phaseoli, cortex Oroxyli, and cortex Oroxyli. The oleaster grows in desert areas, can be widely cultivated in sand, salinized land and field sides, and has the characteristics of cold resistance and drought resistance. The Elaeagnus angustifolia flower is the flower of Elaeagnus angustifolia, and can be drunk after being picked and prepared into flavoring wine, so that the Elaeagnus angustifolia flower can supplement nutrition for human body, and can also be used for preventing and treating various diseases.
Although the efficacy of the oleaster flower is excellent, the use of the oleaster flower is close to the daily life of people, and the effects on the human body are good. However, the oleaster flowers are directly soaked and fermented after being picked, and the smell of the oleaster flowers is easy to lose, so that the traditional oleaster flower flavoring wine still has the defects of being not rich enough in fragrance and unstable in quality.
The invention patent application with publication number CN111304034A discloses a tartary buckwheat flavoring wine and a preparation method thereof, wherein the preparation method comprises the following steps: a, washing and cooking tartary buckwheat rice, adding hot water for full gelatinization, cooling to room temperature, adding saccharifying enzyme, fried tartary buckwheat rice flour and fried peanut butter, uniformly mixing, and saccharifying; b, adding water and yeast after saccharification, stirring uniformly, fermenting, and distilling to obtain the tartary buckwheat flavoring wine. The invention solves the problem of insufficient aroma thickness of the tartary buckwheat seasoning wine by improving the fermentation condition of the tartary buckwheat, but the raw materials before fermentation are not well processed, and most aroma is lost.
Disclosure of Invention
The invention aims to provide a russianolive flower flavoring wine and a preparation method thereof, and aims to solve the problems in the background art.
In order to achieve the above object, in one aspect, the present invention provides the following technical solutions: the oleaster flower flavoring wine comprises the following raw materials in parts by weight: 80-120 parts of white spirit, 20-24 parts of russianolive flower, 2-5 parts of kudzuvine flower, 5-8 parts of liquorice, 1-4 parts of tonka stem and leaf, 6-12 parts of diastatic fermentation agent and 50-60 parts of mineral water.
Optionally, the white spirit comprises the following raw materials: glutinous sorghum, wheat, husked rice, glutinous rice, yellow rice, black rice, mung beans and peas; the alcohol degree of the white spirit is 25-55 degrees.
Optionally, the oleaster flowers are fresh flower buds of oleaster trees in 5-6 months per year, and are cleaned, dried, roasted with honey and ground into powder.
Optionally, the flowers of Pueraria lobata Ohwi are not completely released after autumn, and are removed from stems, cleaned and dried.
Optionally, the saccharification leaven comprises a white koji in river, a flavor-producing yeast, a bacillus koji and a sesame flavor bacteria koji subjected to space mutagenesis.
Optionally, the bacillus yeast comprises bacillus circulans with a strain number of SICC1.257, clostridium with a strain number of SICC 1.297, bacillus subtilis with a strain number of SICC 1.348, bacillus licheniformis with a strain number of SICC 1.755, bacillus cereus with a strain number of SICC 1.853, and bacillus aubergiensis with a strain number of SICC 1.918.
On the other hand, the invention also provides the following technical scheme: a preparation method of Elaeagnus angustifolia flower flavoring wine comprises the following steps:
s1, mixing the following raw materials: weighing the raw materials in parts by weight according to requirements;
s2, processing the russianolive flowers: cleaning Elaeagnus angustifolia flower and Glycyrrhrizae radix, air drying, processing with Mel, and grinding into powder;
s3, preparing a saccharification fermentation liquid: dissolving and activating a saccharification leavening agent by using mineral water at the temperature of 25-28 ℃ to obtain saccharification fermentation liquor;
s4, mixing the raw materials: putting the white spirit, the russianolive flower, the pueraria flower, the liquorice, the tonka stem and leaf and the diastatic fermentation agent into a wine jar, and uniformly stirring to obtain a cellar-entering mixture;
s5, soaking and fermenting: sealing the cellar-entering mixture, transferring the cellar-entering mixture into a fermentation cellar for 90-120 days, opening the cellar and the jar, and taking out part of the lower layer of fermented grains;
s6, two-round fermentation: after taking out part of the lower layer fermented grains, sealing the jar and closing the cellar for 90-120 days, and taking out the upper layer clarified liquid;
s7, compounding strings and extracting fragrance: putting the taken out part of the lower layer fermented grains and the taken out upper layer clear liquid into a screening pot, carrying out sectional liquor picking, and carrying out slow fire distillation to obtain the early russianolive flower liquor;
s8, high-temperature storage: storing the early oleaster flower wine at the temperature of 12-20 ℃ for more than one year to obtain the old oleaster flower wine;
s9, proportional blending: taking the white spirit as base wine, and adding the oleaster flower old wine according to the proportion to obtain the oleaster flower flavoring wine.
Optionally, in S4, the water content in the cellar-entering mixture is 48% -52%, and the cellar-entering acidity is 2.0-2.2 mg/g.
Optionally, in S5, the temperature of the cellar-entering mixture entering the fermentation cellar is 26-28 ℃; the fermentation cellar device is formed by combining a mud cellar positioned below and a stone cellar positioned above, and the stone cellar is formed by piling rubble bars.
Optionally, in the step S9, the ratio of the white spirit to the oleaster flower old wine is 1:10, or 1: 12, or 1:15, or 1: 20.
Compared with the prior art, the invention provides the oleaster flower flavoring wine and the preparation method thereof, and the oleaster flower flavoring wine has the following beneficial effects:
1. according to the invention, the Elaeagnus angustifolia flower fermentation and the shish kebab are added, so that the wine body is more soft and harmonious, the aftertaste is cool and clean, and slightly sweet, the fragrance of the Elaeagnus angustifolia flower is locked before fermentation by roasting the Elaeagnus angustifolia flower and the liquorice with honey, the mild raw materials are adopted, the stimulation of alcohol to the gastrointestinal tract is reduced, the prepared finished product is soft and soft in taste, and comfortable and pleasant in fragrance, and the finished product has a health-care effect by adding the flos puerariae lobatae, the liquorice and the tonka bean stem leaves which have;
2. the invention adopts the fermented grains in soaking fermentation to carry out repeated fragrance extraction on the supernatant liquid, so that the fragrance style of the Elaeagnus angustifolia flower is more prominent, the pleasant flower fragrance and honey fragrance of the Elaeagnus angustifolia flower enable the whole wine body to be more harmonious and pleasant, and effective fragrant substances of the Elaeagnus angustifolia flower are well extracted through the mist smearing and entrainment effects of segmented liquor picking and slow fire steaming, the slight burnt fragrance generated by the wine body in the fermentation process is reduced under the action of Maillard reaction, and the overall pleasant feeling of the wine body is improved;
3. according to the invention, the liquorice is roasted with honey, so that the activity of glycyrrhizic acid in the liquorice is improved, the own smell of the liquorice is reduced, the fragrance of oleaster is improved, and a plurality of flavor substances such as alcohol, acid, ester, aldehyde and the like in the wine reach new balance through high-temperature storage, so that the fragrance level of the wine body is enriched.
Detailed Description
The technical solutions in the embodiments of the present invention will be clearly and completely described below, and it is obvious that the described embodiments are only a part of the embodiments of the present invention, and 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: the russianolive flower flavoring wine provided by the embodiment 1 of the application comprises the following raw materials in parts by weight: 80 parts of white spirit, 24 parts of oleaster flower, 5 parts of kudzuvine flower, 5 parts of liquorice, 1 part of tonka bean stem and leaf, 12 parts of saccharification leavening agent and 60 parts of mineral water.
The preparation method of the russianolive flower flavoring wine comprises the following steps:
s1, mixing the following raw materials: weighing the raw materials in parts by weight according to requirements;
s2, processing the russianolive flowers: cleaning Elaeagnus angustifolia flower and Glycyrrhrizae radix, air drying, processing with Mel, and grinding into powder;
s3, preparing a saccharification fermentation liquid: dissolving and activating a saccharification leaven with mineral water at 25 ℃ to obtain saccharification fermentation liquor;
s4, mixing the raw materials: putting the white spirit, the russianolive flower, the pueraria flower, the liquorice, the tonka stem and leaf and the diastatic fermentation agent into a wine jar, and uniformly stirring to obtain a cellar-entering mixture;
s5, soaking and fermenting: sealing the cellar-entering mixture, transferring to a fermentation cellar for 90 days, opening the cellar and the jar, and taking out part of the lower layer fermented grains;
s6, two-round fermentation: after taking out part of the lower layer fermented grains, sealing the jar and closing the cellar for 90 days, and taking out the upper layer of clarified liquid;
s7, compounding strings and extracting fragrance: putting the taken out part of the lower layer fermented grains and the taken out upper layer clear liquid into a screening pot, carrying out sectional liquor picking, and carrying out slow fire distillation to obtain the early russianolive flower liquor;
s8, high-temperature storage: storing the early Elaeagnus angustifolia wine at 12 deg.C for more than one year to obtain old Elaeagnus angustifolia wine;
s9, proportional blending: taking the white spirit as base wine, and adding the oleaster flower old wine according to the proportion to obtain the oleaster flower flavoring wine.
Example 2: the russianolive flower flavoring wine provided by the embodiment 1 of the application comprises the following raw materials in parts by weight: 90 parts of white spirit, 23 parts of oleaster flower, 4 parts of kudzuvine flower, 6 parts of liquorice, 2 parts of tonka bean stem and leaf, 10 parts of saccharification leavening agent and 60 parts of mineral water.
The preparation method of the russianolive flower flavoring wine comprises the following steps:
s1, mixing the following raw materials: weighing the raw materials in parts by weight according to requirements;
s2, processing the russianolive flowers: cleaning Elaeagnus angustifolia flower and Glycyrrhrizae radix, air drying, processing with Mel, and grinding into powder;
s3, preparing a saccharification fermentation liquid: dissolving and activating a saccharification leaven with mineral water at 26 ℃ to obtain saccharification fermentation liquor;
s4, mixing the raw materials: putting the white spirit, the russianolive flower, the pueraria flower, the liquorice, the tonka stem and leaf and the diastatic fermentation agent into a wine jar, and uniformly stirring to obtain a cellar-entering mixture;
s5, soaking and fermenting: sealing the cellar-entering mixture, transferring the cellar-entering mixture into a fermentation cellar for 100 days, opening the cellar and the jar, and taking out part of the lower layer of fermented grains;
s6, two-round fermentation: after taking out part of the lower layer fermented grains, sealing the jar and closing the cellar for 100 days, and taking out the upper layer of clarified liquid;
s7, compounding strings and extracting fragrance: putting the taken out part of the lower layer fermented grains and the taken out upper layer clear liquid into a screening pot, carrying out sectional liquor picking, and carrying out slow fire distillation to obtain the early russianolive flower liquor;
s8, high-temperature storage: storing the early Elaeagnus angustifolia wine at 15 deg.C for more than one year to obtain old Elaeagnus angustifolia wine;
s9, proportional blending: taking the white spirit as base wine, and adding the oleaster flower old wine according to the proportion to obtain the oleaster flower flavoring wine.
Example 3: the russianolive flower flavoring wine provided by the embodiment 1 of the application comprises the following raw materials in parts by weight: 105 parts of white spirit, 22 parts of oleaster flower, 3 parts of kudzuvine flower, 7 parts of liquorice, 3 parts of tonka bean stem and leaf, 8 parts of saccharification leavening agent and 55 parts of mineral water.
The preparation method of the russianolive flower flavoring wine comprises the following steps:
s1, mixing the following raw materials: weighing the raw materials in parts by weight according to requirements;
s2, processing the russianolive flowers: cleaning Elaeagnus angustifolia flower and Glycyrrhrizae radix, air drying, processing with Mel, and grinding into powder;
s3, preparing a saccharification fermentation liquid: dissolving and activating the saccharification leaven with mineral water at 27 ℃ to obtain saccharification fermentation liquor;
s4, mixing the raw materials: putting the white spirit, the russianolive flower, the pueraria flower, the liquorice, the tonka stem and leaf and the diastatic fermentation agent into a wine jar, and uniformly stirring to obtain a cellar-entering mixture;
s5, soaking and fermenting: sealing the cellar-entering mixture, transferring the cellar-entering mixture into a fermentation cellar for 110 days, opening the cellar and the jar, and taking out part of the lower layer of fermented grains;
s6, two-round fermentation: after taking out part of the lower layer fermented grains, sealing the jar and closing the cellar for 110 days, and taking out the upper layer of clarified liquid;
s7, compounding strings and extracting fragrance: putting the taken out part of the lower layer fermented grains and the taken out upper layer clear liquid into a screening pot, carrying out sectional liquor picking, and carrying out slow fire distillation to obtain the early russianolive flower liquor;
s8, high-temperature storage: storing the early Elaeagnus angustifolia wine at 18 deg.C for more than one year to obtain old Elaeagnus angustifolia wine;
s9, proportional blending: taking the white spirit as base wine, and adding the oleaster flower old wine according to the proportion to obtain the oleaster flower flavoring wine.
Example 4: the russianolive flower flavoring wine provided by the embodiment 1 of the application comprises the following raw materials in parts by weight: 120 parts of white spirit, 20 parts of oleaster flower, 2 parts of kudzuvine flower, 8 parts of liquorice, 4 parts of tonka bean stem and leaf, 6 parts of saccharification leavening agent and 50 parts of mineral water.
The preparation method of the russianolive flower flavoring wine comprises the following steps:
s1, mixing the following raw materials: weighing the raw materials in parts by weight according to requirements;
s2, processing the russianolive flowers: cleaning Elaeagnus angustifolia flower and Glycyrrhrizae radix, air drying, processing with Mel, and grinding into powder;
s3, preparing a saccharification fermentation liquid: dissolving and activating a saccharification leaven with mineral water at 28 ℃ to obtain saccharification fermentation liquor;
s4, mixing the raw materials: putting the white spirit, the russianolive flower, the pueraria flower, the liquorice, the tonka stem and leaf and the diastatic fermentation agent into a wine jar, and uniformly stirring to obtain a cellar-entering mixture;
s5, soaking and fermenting: sealing the cellar-entering mixture, transferring to a fermentation cellar for 120 days, opening the cellar and the jar, and taking out part of the lower layer of fermented grains;
s6, two-round fermentation: after taking out part of the lower layer fermented grains, sealing the jar and closing the cellar for 120 days, and taking out the upper layer of clarified liquid;
s7, compounding strings and extracting fragrance: putting the taken out part of the lower layer fermented grains and the taken out upper layer clear liquid into a screening pot, carrying out sectional liquor picking, and carrying out slow fire distillation to obtain the early russianolive flower liquor;
s8, high-temperature storage: storing the early Elaeagnus angustifolia wine at 20 deg.C for more than one year to obtain old Elaeagnus angustifolia wine;
s9, proportional blending: taking the white spirit as base wine, and adding the oleaster flower old wine according to the proportion to obtain the oleaster flower flavoring wine.
The white spirit in the formula comprises the following raw materials: glutinous sorghum, wheat, husked rice, glutinous rice, yellow rice, black rice, mung beans and peas; the alcohol degree of the white spirit is 25-55 degrees; selecting fresh buds of oleaster trees in 5-6 months per year, cleaning, air drying, roasting with honey, and grinding into powder; selecting flowers not completely released from Pueraria lobata Ohwi in autumn, removing stems, cleaning, and air drying; the saccharification leaven comprises river white koji, aroma-producing yeast, bacillus koji and sesame aroma bacteria koji subjected to space mutagenesis; the bacillus yeast comprises bacillus circulans with the strain number of SICC1.257, clostridium with the strain number of SICC 1.297, bacillus subtilis with the strain number of SICC 1.348, bacillus licheniformis with the strain number of SICC 1.755, bacillus cereus with the strain number of SICC 1.853 and bacillus aubergine with the strain number of SICC 1.918.
The oleaster flowers in the formula contain rich volatile oil, alkaloid, some natural alkali and the like, have excellent antibacterial effect, can eliminate sensitive bacteria and pathogenic bacteria of a human body, can astringe intestinal tracts, and have good prevention and treatment effect on gastritis, intestinal diarrhea and dysentery which often appear in the human body. In addition, the russianolive flower contains rich vitamins and various mineral substances, can nourish and tenderize the skin, can nourish qi and blood, can promote the skin of a human body to be in a ruddy and healthy state for a long time, can enhance the anti-oxidation capability of the skin of the human body, can prevent wrinkles and color spots from being generated, and can effectively delay the skin aging.
The flos puerariae and the liquorice in the formula have the effects of sobering up, protecting the liver and the like, have good effects of relieving fever of the head, dry mouth and tongue, vomiting and acid vomiting, headache, slow sobering up and the like caused by excessive drinking, and greatly meet the requirements of healthy drinking of consumers. The saponin and isoflavone contained in flos Puerariae Lobatae have coordinating effect in immune system and endocrine system, and can improve metabolism disorder caused by alcohol, thereby relieving hangover. The liquorice has the effects of tonifying spleen and qi, clearing away heat and toxic materials, eliminating phlegm and stopping cough, relieving spasm and pain, harmonizing the medicines and relieving the stimulation of alcohol to gastrointestinal tracts.
The stem and leaf of tonka bean in the formula of the invention contain 51 volatile flavor substances, and have great effect of improving the composite aroma of the wine body.
In the preparation method of the Elaeagnus angustifolia flower flavoring wine, the water content in the cellar-entering mixture is 48-52%, and the acidity in the cellar is 2.0-2.2 mg/g; the temperature of the cellar-entering mixture entering a fermentation cellar is 26-28 ℃; the fermentation cellar device is formed by combining a mud cellar positioned below and a stone cellar positioned above, and the stone cellar is formed by piling up rubble bars; the ratio of the white spirit to the oleaster flower old wine is 1:10, or 1: 12, or 1:15, or 1: 20.
According to the preparation method of the Elaeagnus angustifolia flower flavoring wine, honey is wrapped on the surface of the Elaeagnus angustifolia flower through a honey-roasting processing means, the fragrance of the Elaeagnus angustifolia flower is locked by the honey, and the fragrance loss of the Elaeagnus angustifolia flower before soaking and fermentation is avoided. In the fermentation process, the honey wrapped on the surface of the oleaster flowers is firstly fermented by the saccharification leavening agent, and after a period of time, the oleaster flowers are fermented by the saccharification leavening agent, so that the fragrance in the oleaster flowers can be completely developed by the fermentation effect. In addition, the liquorice is roasted with honey, so that the activity of glycyrrhizic acid in the liquorice is improved, the odor of the liquorice is reduced, and the fragrance of oleaster is improved.
Test example 1
The purpose of the test is as follows: the total acid total ester determination is carried out on the oleaster flower flavoring wine prepared by the invention.
Test materials: the oleaster flower flavoring wine prepared in the embodiments 1 to 4 is blended with white spirit according to a ratio of 1:10, wherein the white spirit is nine-grain flavor type white spirit (the alcoholic strength is 55 degrees) produced by Gansu Binhe food industry Limited liability company.
The test method comprises the following steps: measuring total acid and total ester of the flavoring white spirit according to GB/T10346-2006 'white spirit inspection rules and marks, package, transportation and storage' and GB/T10345-2007 'white spirit analysis method'; the evaluation results are shown in Table 1.
Test example 2
The purpose of the test is as follows: sensory evaluation is carried out on the oleaster flower flavoring wine prepared by the invention.
Test materials: the oleaster flower flavoring wine prepared in the embodiments 1 to 4 is blended with white spirit according to a ratio of 1:10, wherein the white spirit is nine-grain flavor type white spirit (the alcoholic strength is 55 degrees) produced by Gansu Binhe food industry Limited liability company.
The test method comprises the following steps: examples 1 to 4 were evaluated organoleptically and their flavour concentrations were scored: the fragrance is strong and lasting for 8-10 minutes; the fragrance is relatively strong for 5-8 minutes; the fragrance is relatively weak for 1-5 points; the evaluation results are shown in table 2.
Tests show that the oleaster flower flavoring wine prepared in example 3 has the lowest total acid total ester content and strong and durable fragrance, so that the oleaster flower flavoring wine prepared in example 3 is selected to be the best.
Claims (10)
1. The oleaster flower flavoring wine is characterized in that: comprises the following raw materials in parts by weight: 80-120 parts of white spirit, 20-24 parts of russianolive flower, 2-5 parts of kudzuvine flower, 5-8 parts of liquorice, 1-4 parts of tonka stem and leaf, 6-12 parts of diastatic fermentation agent and 50-60 parts of mineral water.
2. The russianolive flower flavoring wine as claimed in claim 1, wherein: the white spirit comprises the following raw materials: glutinous sorghum, wheat, husked rice, glutinous rice, yellow rice, black rice, mung beans and peas; the alcohol degree of the white spirit is 25-55 degrees.
3. The russianolive flower flavoring wine as claimed in claim 1, wherein: the oleaster flower is prepared by selecting fresh flower buds of oleaster trees in 5-6 months per year, cleaning, airing, roasting with honey and grinding into powder.
4. The russianolive flower flavoring wine as claimed in claim 1, wherein: the flos Puerariae Lobatae is selected from flowers not completely released from Pueraria Lobata in autumn, and is prepared by picking off stem, removing pedicle, cleaning, and air drying.
5. The russianolive flower flavoring wine as claimed in claim 1, wherein: the saccharification leaven comprises river white koji, aroma-producing yeast, bacillus koji and sesame aroma bacteria koji subjected to space mutagenesis.
6. The russianolive flower flavoring wine as claimed in claim 5, wherein: the bacillus yeast comprises bacillus circulans with a strain number of SICC1.257, clostridium with a strain number of SICC 1.297, bacillus subtilis with a strain number of SICC 1.348, bacillus licheniformis with a strain number of SICC 1.755, bacillus cereus with a strain number of SICC 1.853 and bacillus aubergine with a strain number of SICC 1.918.
7. A method for preparing the russianolive flower flavoring wine as claimed in claim 1, wherein: the method comprises the following steps:
s1, mixing the following raw materials: weighing the raw materials in parts by weight according to requirements;
s2, processing the russianolive flowers: cleaning Elaeagnus angustifolia flower and Glycyrrhrizae radix, air drying, processing with Mel, and grinding into powder;
s3, preparing a saccharification fermentation liquid: dissolving and activating a saccharification leavening agent by using mineral water at the temperature of 25-28 ℃ to obtain saccharification fermentation liquor;
s4, mixing the raw materials: putting the white spirit, the russianolive flower, the pueraria flower, the liquorice, the tonka stem and leaf and the diastatic fermentation agent into a wine jar, and uniformly stirring to obtain a cellar-entering mixture;
s5, soaking and fermenting: sealing the cellar-entering mixture, transferring the cellar-entering mixture into a fermentation cellar for 90-120 days, opening the cellar and the jar, and taking out part of the lower layer of fermented grains;
s6, two-round fermentation: after taking out part of the lower layer fermented grains, sealing the jar and closing the cellar for 90-120 days, and taking out the upper layer clarified liquid;
s7, compounding strings and extracting fragrance: putting the taken out part of the lower layer fermented grains and the taken out upper layer clear liquid into a screening pot, carrying out sectional liquor picking, and carrying out slow fire distillation to obtain the early russianolive flower liquor;
s8, high-temperature storage: storing the early oleaster flower wine at the temperature of 12-20 ℃ for more than one year to obtain the old oleaster flower wine;
s9, proportional blending: taking the white spirit as base wine, and adding the oleaster flower old wine according to the proportion to obtain the oleaster flower flavoring wine.
8. The method for preparing the russianolive flower flavoring wine according to claim 7, wherein the method comprises the following steps: in S4, the water content in the cellar-entering mixture is 48-52%, and the acidity in cellar-entering is 2.0-2.2 mg/g.
9. The method for preparing the russianolive flower flavoring wine according to claim 7, wherein the method comprises the following steps: in S5, the temperature of the cellar-entering mixture entering a fermentation cellar is 26-28 ℃; the fermentation cellar device is formed by combining a mud cellar positioned below and a stone cellar positioned above, and the stone cellar is formed by piling rubble bars.
10. The method for preparing the russianolive flower flavoring wine according to claim 7, wherein the method comprises the following steps: in S9, the ratio of the white spirit to the oleaster flower old wine is 1:10, or 1: 12, or 1:15, or 1: 20.
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