Fermented fresh flower and various strain compound microbial fermented sweet white spirit and preparation method thereof

Abstract

The invention discloses a fermented fresh flower and various strain compound microbial fermented sweet white spirit and a preparation method thereof. Conventional distiller's yeast is complicated in infectious microbe, relatively heavy in pollution and difficult to control fermentation, so that fermentation always fails to lead to a lot of waste. The raw materials used by the sweet white spirit disclosed by the invention comprise the following components in parts by weight: 100 parts of sticky rice and 0.4-0.7 part of compound fermenting microorganisms, wherein the proportion of ferment edible fresh flowers to a sticky rice fermented semiproduct is 1: 9. The sticky rice and the fresh flowers which are treated are separately fermented, mixed, bottled and sterilized and the like to prepare the fermented fresh flower and various strain compound microbial fermented sweet white spirit. The preparation method comprises the following steps: treating raw materials; steaming the raw materials in a cage; performing fermentation; and mixing the raw materials. By performing fermentation, separation and purification for many times by using conventional distiller's yeast, effective strains in the distiller's yeast are bred and cultured. Single strains are independently cultured, and are proportioned in a certain proportion for fermenting the sweet white spirit, so that fragrance and health-care function of the sweet white spirit and special fragrance and health-care function of fermented fresh flowers are organically combined to obtain novel health-care sweet white spirit.

Description

technical field [0001] The invention relates to a food processing and treatment, in particular to a method for preparing food by adding edible flowers to ferment with microorganisms and fermenting sweet white wine with multi-strain compound microorganisms. Background technique [0002] Sweet liquor is also called fermented glutinous rice, distiller's grains, sweet wine, fermented glutinous rice, etc. It is a flavor food made from glutinous rice or rice through yeast fermentation. It is rich in carbohydrates, protein, B vitamins, minerals, etc. Indispensable nutrients. The traditional method of sweet liquor is to soak the glutinous rice in water first, rinse it clean, put the glutinous rice on a cloth and steam it until it is cooked, put it in a container for fermentation and stir it to cool down, then add the koji to mix evenly, and press it to smooth the surface , Cover the container tightly and ferment at a temperature of about 30°C. It can be eaten directly after it is m...

AI Technical Summary

Problems solved by technology

[0005] In order to solve the single flavor caused by the use of a single strain in the production of sweet liquor, the traditional distiller’s koji is complex, the pollution is heavy, it is not easy to control the fermentation, and the fermentation failure often leads to a large amount of waste, and the existing sweet liquor raw material components are single and other technologies Disadvantages, the present invention provides a fermented edible fresh flower and sweet white wine that can be organically combined and processed into fermented fresh flower and multi-strain compound microbial fermented sweet white wine that is rich in nutrition, good in taste, and has a certain health care function and its production method