Flower sweet wine yeast and method for brewing tangerine white spirit by using flower sweet wine yeast

A technology of sweet wine koji and fresh flowers, which is applied in the field of fresh flower sweet wine koji and the use of it to brew citrus liquor, which can solve the problems of backlog, low product added value, waste of resources, etc., and achieve unique flavor, solve sales backlog, beautify and lower cholesterol.

Active Publication Date: 2013-06-26
何怀功
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0002] Citrus is a kind of traditional fruit, and its annual output is relatively large in various places. It often causes a backlog and wastes resources due to limited sales. Most of the existing citrus deep processing is to

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0030] 1) Take 10g of rose, 10g of peach, 10g of Polygonum, 10g of lotus, and 10g of Chinese rose, wash and drain, then add 50g of indica rice flour and 1.6g of yeast powder, mix evenly, grind it into mud, and then make a diameter For balls of 1-2cm, roll the obtained balls in 1.6g of yeast powder for a layer of yeast powder and set aside;

[0031] 2) Ferment the meatballs obtained in step 1) in the koji-making room. First, carry out moisturizing cultivation at room temperature 28-32°C for 14 hours. It is covered with white hyphae, not sticky to the touch, and emits a fragrance of koji, and then cooled for 3 hours; finally, it is dried in the shade to obtain flower liqueur koji.

Embodiment 2

[0033] 1) Take 10g rose, 10g peach, 10g Polygonum, 10g lotus, 10g rose, Sophora japonica, osmanthus, plum 0.1g of apple flower and 0.1g of apple flower, washed and drained, then added 50g of indica rice flour and 1.6g of yeast powder, mixed evenly, crushed into mud, and then made into balls with a diameter of 1-2cm, and mixed the obtained balls with 1.6g of yeast powder Roll a layer of yeast powder in the middle and set aside;

[0034] 2) Ferment the meatballs obtained in step 1) in the koji-making room. First, carry out moisturizing cultivation at room temperature 28-32°C for 16 hours. It is covered with white hyphae, not sticky to the touch, and emits a fragrance of koji, and then cooled for 3 hours; finally, it is dried in the shade to obtain flower liqueur koji.

Embodiment 3

[0036] 1) Take 10g of roses, 10g of peach blossoms, 10g of peppery Polygonum flowers, 10g of lotus flowers, 10g of Chinese rose flowers, 0.1g each of jasmine, coriander, cherry, pear, honeysuckle, wintersweet, and camellia, wash and drain, and then add 50g Mix indica rice flour and 1.6g of yeast powder evenly, grind them into mud, and then make balls with a diameter of 1-2cm, roll the obtained balls in 1.6g of yeast powder for a layer of yeast powder and set aside;

[0037] 2) Ferment the meatballs obtained in step 1) in the koji-making room. First, carry out moisturizing cultivation at room temperature 28-32°C for 15 hours. It is covered with white hyphae, not sticky to the touch, and emits a fragrance of koji, and then cooled for 3 hours; finally, it is dried in the shade to obtain flower liqueur koji.

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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 [0001] The invention belongs to the technical field of brewing and fermentation, and in particular relates to a flower sweet wine koji and a method for brewing citrus liquor by using the same. Background technique [0002] Citrus is a kind of traditional fruit, and its annual output is relatively large in various places. It often causes a backlog and wastes resources due to limited sales. Most of the existing citrus deep processing is to make fruit cans or beverages, and the added value of the product is low; High nutritional value, rich in vitamins, plays an antioxidant role in the body, can lower cholesterol, prevent blood vessel rupture or bleeding, etc. Citrus can also treat gastrointestinal problems. It can reconcile the stomach, stimulate gastrointestinal peristalsis, and help exhaust gas; it can also calm the digestive tract, increase appetite, and stimulate appetite. Contents of the invention [0003] The purpose of the present invention is to prov...

Claims

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Application Information

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IPC IPC(8): C12G3/02
Inventor 何怀功
Owner 何怀功
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