Osmanthus fragrans flower koji as well as preparation method and application thereof

A technology of osmanthus flower song and osmanthus flower, applied in the field of winemaking, can solve the problems of unstable nature, light fragrance, poor saccharification power, etc., and achieve the effect of excellent saccharification power, appetizing and refreshing effect.

Pending Publication Date: 2020-12-25
四川宜府春酒厂有限责任公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] At present, the preparation of functional and nutritional wines mainly includes configuration and fermentation types. However, configuration-type wine is to directly add functional components to the wine. Unstable and prone to precipitation;
[0004] Fermented wine is generally obtained by preparing functional koji and then fermenting it; The wine tastes poor and the aroma is light

Method used

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  • Osmanthus fragrans flower koji as well as preparation method and application thereof
  • Osmanthus fragrans flower koji as well as preparation method and application thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0033] The embodiment of the present invention is a kind of preparation method of sweet-scented osmanthus koji, the preparation method comprises the following steps:

[0034] (a) first soaking the wheat for 3 hours, then pulverizing the air-dried sweet-scented osmanthus and soaked wheat respectively and passing through a 100-mesh sieve, collecting the under-sieve to obtain sweet-scented osmanthus powder and wheat flour;

[0035] (b) mixing sweet-scented osmanthus powder, wheat flour and water to obtain a mixture, wherein the content of water in the mixture is 50%, and the mass ratio of sweet-scented osmanthus powder and wheat flour is 1:1;

[0036] (c) Making the mixture into Qu Wan, then placing the Qu Wan in a fermentation room to ferment for 12 days at 30-39° C., turning the Qu Wan twice a day, and then drying the fermented product to obtain Osmanthus osmanthus koji.

Embodiment 2

[0038] The embodiment of the present invention is a kind of preparation method of sweet-scented osmanthus koji, the preparation method comprises the following steps:

[0039] (a) first soaking the wheat for 2 hours, then pulverizing the air-dried sweet-scented osmanthus and the soaked wheat respectively and passing through a 100-mesh sieve, collecting the sieved matter to obtain sweet-scented osmanthus powder and wheat flour;

[0040] (b) mixing sweet-scented osmanthus powder, wheat flour and water to obtain a mixture, wherein the content of water in the mixture is 40%, and the mass ratio of sweet-scented osmanthus powder and wheat flour is 2:1;

[0041] (c) Making the mixture into Qu Wan, then placing the Qu Wan in a fermentation room to ferment for 10 days at 30-39° C., turning the Qu Wan twice a day, and then drying the fermented product to obtain Osmanthus osmanthus koji.

Embodiment 3

[0043] 1. Osmanthus rice wine

[0044] Above-mentioned sweet-scented osmanthus rice wine is made by the raw material that comprises following weight portion:

[0045] 20 parts of rice, 20 parts of wheat, 20 parts of glutinous rice, 40 parts of millet and 15 parts of sweet-scented osmanthus koji prepared in Example 1.

[0046] 2. Preparation method

[0047] The preparation method of above-mentioned sweet-scented osmanthus rice wine, this preparation method comprises the steps:

[0048] (a) mixing and pulverizing rice, wheat, glutinous rice and millet and passing through a 50-mesh sieve, and then steaming to obtain mixed raw materials;

[0049] (b) Adding sweet-scented osmanthus koji and water to the mixed raw materials for fermentation to obtain a fermented product, wherein the amount of water added is 1.0 times the weight of the mixed raw materials; the fermentation temperature is 26-30° C.; the fermentation time is 12 days;

[0050] (c) separating the supernatant from the ...

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Abstract

The invention discloses osmanthus fragrans flower koji and a preparation method and application thereof. The preparation method comprises the following steps of smashing air-dried osmanthus fragrans and soaked wheat separately, and obtaining osmanthus fragrans powder and wheat flour; uniformly mixing osmanthus fragrans powder, wheat flour and water to obtain a mixture; and preparing the mixture into koji pills, then putting the koji pills into a fermentation chamber for fermentation treatment, and then drying a fermentation product to obtain the osmanthus fragrans flower koji. According to thepreparation method, osmanthus fragrans and wheat are used as raw materials to prepare the osmanthus fragrans flower koji, so that the prepared osmanthus fragrans flower koji has excellent saccharifying power, liquefying power and fermenting power. In addition, the osmanthus fragrans yellow rice wine prepared from the osmanthus fragrans flower koji has excellent taste and rich fragrance and has the effects of appetizing, inducing resuscitation, tonifying spleen, tonifying deficiency and easing pain.

Description

technical field [0001] The invention relates to the technical field of brewing, in particular to an osmanthus koji and its preparation method and application. Background technique [0002] Distiller's yeast generally uses grains such as rice and sorghum as raw materials, and is made by gelatinization and the metabolism of Aspergillus and yeast. Distiller's yeast contains a large number of microorganisms and microbial metabolites, which have a biocatalytic effect and can speed up the conversion of starch and protein. Improve the efficiency of brewing. Yet along with the raising of people's living standard, more and more be favored to functional and nutritive wine. [0003] At present, the preparation of functional and nutritional wines mainly includes configuration and fermentation types. However, configuration-type wine is to directly add functional components to the wine. Unstable and prone to precipitation; [0004] Fermented wine is generally obtained by preparing func...

Claims

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Application Information

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IPC IPC(8): C12G3/026C12G3/021C12G3/022
CPCC12G3/026C12G3/021C12G3/022
Inventor 王久明王鼎郭鹏乔建王雅彬
Owner 四川宜府春酒厂有限责任公司
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