Method for producing white spirit by adopting fructus rosae laevigatae

A technology of golden cherry seeds and white wine, applied in the field of wine production, can solve the problems of low wine yield, low wine quality, loss of nutrients, etc., and achieve the effect of good taste and clear and transparent wine quality

Inactive Publication Date: 2015-09-23
李光成
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The fruit wine made by the above method feels slightly astringent, and many nutrients of the distilled liquor made by t

Method used

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Examples

Experimental program
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Example Embodiment

[0020] Example 1

[0021] In the embodiment of the present invention, a method for making liquor by using golden cherry seeds is as follows:

[0022] (1) Making yeast:

[0023] 1) Use glutinous rice as the main raw material to make yeast; soak the glutinous rice for two hours, and steam the starch content at 59-61% for 30 minutes to make it cooked and not sticky. Use clean water to pour the lower cage to a moisture ratio of 1:0.9. At the same time, the water used in the process of re-sprinkling can be recovered and re-leached, and reused, control the inoculation temperature in the tank, and start the fermentation. The inoculation temperature is controlled at 25±2℃ in spring and summer. It is advisable to control it at 29±2℃ in autumn and winter, and the yeast seeds for inoculation are made of orchid grass, flower bamboo leaves, honeysuckle and pepper as raw materials.

[0024] 2) Fermentation starts for about 24 hours, and then the temperature is controlled at 33±2℃; after 48 hours o...

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PUM

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Abstract

The invention discloses a method for producing white spirit by adopting fructus rosae laevigatae. The method comprises the following steps: producing yeast by adopting sticky rice as a main raw material; crushing the fructus rosae laevigatae, and producing the crushed fructus rosae laevigatae; mixing the crushed fructus rosae laevigatae and yeast, then performing the fermentation, wherein the mass percentage of the crushed fructus rosae laevigatae and the yeast is 82%-83%: 17%-18%, and then boiling the wine; boiling the wine with slow fire, then boiling the wine with heavy fire, wherein after the wine boiling step is completed, the alcoholic degree reaches 50 to 55 degrees. The white spirit is good in taste, clear, transparent and impurity-free and has the unique fruit fragrance of the fructus rosae laevigatae. After drinking the white spirit, people have no headache and thirst, the effect of the alcohol can be dispelled rapidly, and an effect on diuresis and kidney nourishment can be realized after an appropriate amount of white spirit is drunk. The white spirit has functions for removing toxicity, subsiding the swelling, invigorating the blood circulation, removing the stasis, dispelling the wind and dampness, reducing urination for preventing enuresis, lowering the blood fat, resisting the bacteria and inflammation, and the like.

Description

technical field [0001] The invention relates to the technical field of wine production, in particular to a method for making white wine by adopting golden cherry seeds. Background technique [0002] Rosa Laevigata Michx, botanical name Rosa Laevigata Michx, family name Rosaceae, evergreen climbing shrub, up to 5 meters high; branchlets are thick, with scattered flat and curved prickles, glabrous, glandular hairs when young, and gradually fall off and decrease when old . Leaflets leathery, usually 3, rarely 5, 5-10 cm long even with petioles; leaflets elliptic-ovate, obovate or lanceolate-ovate, 2-6 cm long, 1.2-3.5 cm wide, apex acute or round Blunt, thin tail-like acuminate, with sharp serrations on the edge, bright green on the top, glabrous, yellow-green on the bottom, glandular hairs along the middle rib when young, and gradually fall off and glabrous when old; small petioles and leaf rachis have prickles and glands Hairy; stipules free or connate with petiole at base,...

Claims

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Application Information

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IPC IPC(8): C12G3/02
CPCC12G3/02
Inventor 李光成
Owner 李光成
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