Sweet-scented osmanthus honey wine brewing process and device

Abstract

The invention belongs to the technical field of wine brewing, and particularly relates to a brewing process and device of sweet-scented osmanthus honey wine. S2, steaming the glutinous rice; s3, spreading and cooling the glutinous rice and mixing with yeast; s4, making a first batch of wine embryos; s5, making a second batch of wine embryos; s6, embryo mixing: mixing the first batch of wine embryos and the second batch of wine embryos; s7, fermenting: adding honey and sweet osmanthus into the mixed wine embryo, sealing a fermentation vat, fermenting for one year, and stirring the wine liquid regularly; by improving the traditional process and designing special wine brewing equipment, the invention aims to overcome the defects of the traditional process in the aspects of quality and production efficiency. Improvement is carried out on the basis of inheriting a traditional technology, high-quality raw materials are selected, technological parameters of all links are strictly controlled, and it is ensured that the quality of honey wine is stable.

Description

Technical Field

[0001] The invention belongs to the technical field of wine making, and in particular relates to a process and a device for brewing osmanthus honey wine. Background Art

[0002] Osmanthus honey wine has a unique taste, with the fragrance of osmanthus and the sweetness of honey, and has certain nutritional value and health benefits. With the continuous growth of market demand and the increasing quality requirements of consumers, the traditional process has some problems such as cumbersome operation and difficulty in accurately controlling the proportion and temperature, which need to be further improved to improve the quality and production efficiency of osmanthus honey wine.

[0003] The present invention designs a sweet osmanthus honey wine brewing process and a device to solve the above problems. Summary of the invention

[0004] In order to achieve the above object, the present invention adopts the following technical solutions: A process and device for brewing osmanthus honey wine, comprising: S1. Soaking glutinous rice: Soak 100 kg of glutinous rice in water for 5 hours until the water level is above the glutinous rice; S2, steaming glutinous rice: washing the soaked glutinous rice and putting it into a steaming device for steaming, specifically, firstly spreading a layer of glutinous rice in a steaming and cooling container, and then covering it with another layer of glutinous rice after the layer of glutinous rice is steamed through, and repeating the operation; S3, cooling glutinous rice and mixing koji: putting the steamed glutinous rice into a cooling device, wait until the temperature of the glutinous rice drops to 25-30° C., then putting the glutinous rice into a fermentation tank, adding rice wine koji into the glutinous rice and stirring to mix; S4, making the first batch of wine embryos: compact the glutinous rice in the fermentation tank, leaving a bowl-sized spring in the middle, seal and ferment for 7 days to make the first batch of wine embryos; S5, making a second batch of wine embryos: on the fourth day after step S4, making a second batch of wine embryos according to steps S1 to S4, wherein the sealed fermentation time of step S4 is changed to 2-3 days; S6, embryo mixing: mixing the first batch of embryos with the second batch of embryos; S7, fermentation: add honey and osmanthus to the mixed wine embryo, seal the fermentation tank and ferment for one year, stir the wine regularly, and the stirring time nodes are one week, two weeks, one month, and half a year after sealing; S8. Steaming wine: filter the fermented wine, put it into a wine jar, seal the opening of the wine jar with bamboo shoot skin, put the wine jar into the steaming equipment and steam it for 1 hour, and seal the opening of the wine jar after the steaming operation is completed.

[0005] As a preferred solution, the steaming time in step S2 is 1 hour in total, and all the glutinous rice is steamed and the starch in the glutinous rice is gelatinized.

[0006] As a preferred solution, in step S3, the mass ratio of glutinous rice to rice wine koji is 100:1.

[0007] As a preferred solution, in step S7, the mass ratio of wine embryo, honey and osmanthus is 50:1:0.25.

[0008] As a preferred solution, the osmanthus in step S7 is fermented osmanthus, and the fermentation method is: fresh osmanthus is mixed with white sugar and put into a glass jar for compacting, and then sealed and fermented for 1 year, and the ratio of osmanthus to white sugar is 1:1.

[0009] As a preferred solution, in step S1, mountain spring water is used to soak glutinous rice.

[0010] A sweet-scented osmanthus honey wine brewing device, used in any one of the above-mentioned sweet-scented osmanthus honey wine brewing processes, comprising: Steaming equipment, used for steaming glutinous rice and fermented wine, including a steamer for holding glutinous rice; The cooling device is used to cool the sticky rice, comprising a cooling container with a large opening, a sealing cover is installed at the opening of the cooling container, a large number of air holes are arranged on the top and side of the cooling container and a dustproof net covering the air holes is installed, and a temperature sensor is installed inside the cooling container; Two fermentation tanks, used to hold the first batch of wine embryos and the second batch of wine embryos respectively, a constant temperature device is installed inside the fermentation tank, a pipe with a valve is connected between the two fermentation tanks, a filter device with a valve is arranged at the lower end of the fermentation tank, and a universal wheel is installed at the bottom of the fermentation tank; A stirring device, used to stir the wine in the fermentation tank, including a motor, a stirring shaft, a stirring blade, and a control panel; Scale, used to measure the weight of the fermentation tank.

[0011] As a preferred solution, a conveyor belt is also included to transport the glutinous rice taken out from the cooling device to the fermentation tank.

[0012] As a preferred solution, the outside of the fermentation tank is made of stainless steel, the inside of the fermentation tank is made of ceramic material, and an insulation layer is provided inside the fermentation tank.

[0013] As a preferred solution, the cooling container is made of heat-insulating material.

[0014] Compared with the prior art, the advantages of the present invention are: 1. The present invention aims to solve the shortcomings of traditional technology in terms of quality and production efficiency by improving traditional technology and designing special winemaking equipment. Improvements are made on the basis of inheriting traditional technology, selecting high-quality raw materials, and strictly controlling the process parameters of each link to ensure the stable quality of honey wine.

[0015] 2. The cooling equipment of the present invention can quickly cool down the high-temperature steamed glutinous rice to a suitable temperature through ventilation and temperature measurement functions, and is easy to operate. The setting of the conveyor belt improves the transmission efficiency of the glutinous rice. In addition, the two fermentation tanks can realize batch fermentation and automatic mixing, thereby improving production efficiency. The constant temperature, filtering and weighing functions provide a stable environment and good conditions for the fermentation of the wine embryo. The fermentation tank with wheels is easy to move, thereby increasing the flexibility of the equipment. BRIEF DESCRIPTION OF THE DRAWINGS

[0016] Figure 1 The present invention is a process flow chart of brewing sweet osmanthus honey wine. DETAILED DESCRIPTION

[0017] The specific implementation of the present invention is further described in detail below in conjunction with the accompanying drawings and examples. The following examples or drawings are used to illustrate the present invention, but are not used to limit the scope of the present invention.

[0018] Embodiment 1

[0019] A process for brewing osmanthus honey wine, comprising: S1. Soaking glutinous rice: Soak 100 kg of glutinous rice in high mountain spring water for 5 hours, with the water level covering the glutinous rice, so that the glutinous rice can fully absorb water and prepare for subsequent steaming; S2, steaming glutinous rice: washing the soaked glutinous rice and putting it into a steaming device for steaming, specifically, firstly spreading a layer of glutinous rice in a steaming and cooling container, and then covering it with another layer of glutinous rice after the layer of glutinous rice is steamed and ventilated, and repeating the operation for a total of 1 hour, until all the glutinous rice is steamed and the starch in the glutinous rice is gelatinized; S3, cooling glutinous rice and mixing with koji: putting the steamed glutinous rice into a cooling device, and when the temperature of the glutinous rice drops to 25-30°C, putting the glutinous rice into a fermentation tank, adding rice wine koji into the glutinous rice and stirring and mixing, the mass ratio of glutinous rice to rice wine koji is 100:1, and the microorganisms in the rice wine koji begin to ferment at a suitable temperature, converting the starch in the glutinous rice into alcohol and other flavor substances; S4, making the first batch of wine embryos: compact the glutinous rice in the fermentation tank, leaving a bowl-sized spring in the middle, seal and ferment for 7 days to make the first batch of wine embryos. The spring can allow the wine yeast to fully contact with oxygen, which is conducive to the fermentation of the wine embryo and stimulates the wine aroma; S5, making a second batch of wine embryos: on the fourth day after step S4, the second batch of wine embryos are made according to steps S1 to S4, wherein the sealed fermentation time of step S4 is changed to 2-3 days. Making wine embryos in batches can improve production efficiency, and different batches of wine embryos have different tastes and flavors, thereby increasing the layering of honey wine; S6, embryo mixing: mixing the first batch of embryos with the second batch of embryos; S7, fermentation: adding honey and osmanthus to the mixed wine embryo, the mass ratio of the wine embryo, honey and osmanthus is 50:1:0.25, the osmanthus is fermented osmanthus, the fermentation method is: fresh osmanthus is mixed with white sugar and put into a glass jar for compacting, and sealed and fermented for 1 year, the ratio of osmanthus to white sugar is 1:1, honey increases the sweetness of the honey wine, and gives it a unique flavor and nutrients, the osmanthus prepared one year in advance has a strong aroma, and adds osmanthus fragrance to the honey wine, The fermentation tank is sealed for one year, and the wine is stirred regularly to fully mix the substances in the wine, promote fermentation, and improve fermentation uniformity. The stirring time nodes are one week, two weeks, one month, and half a year after sealing. S8. Wine steaming: filter the fermented wine, put it into a wine jar, seal the opening of the jar with bamboo shoot skin, put the jar into the steaming equipment and steam it for 1 hour. After the steaming operation is completed, seal the opening of the jar. The wine steaming process can remove impurities in the wine, improve the taste and purity of the wine, and also play a role in sterilization.

[0020] Choose a suitable storage environment, such as a cool, dry, well-ventilated place, and avoid direct sunlight and high temperature. Check the sealing of the wine jar regularly to ensure that the quality of the mead is not affected. The mead is sweet and mellow, with a clear amber color. As the storage time increases, the color deepens and the aroma becomes richer year by year.

[0021] The present invention aims to solve the shortcomings of traditional technology in terms of quality and production efficiency by improving the traditional technology and designing special winemaking equipment. Improvements are made on the basis of inheriting the traditional technology, selecting high-quality raw materials, and strictly controlling the process parameters of each link to ensure the stable quality of honey wine.

[0022] Embodiment 2

[0023] A device for brewing osmanthus honey wine, comprising: Steaming equipment, used for steaming glutinous rice and fermented wine, including a steamer for holding glutinous rice; The cooling device is used for cooling glutinous rice, and comprises a cooling container with a large opening, wherein the cooling container is made of heat-insulating material to prevent the external temperature from affecting the cooling process of the internal glutinous rice. A sealing cover is installed at the opening of the cooling container, which is not only convenient for pouring the glutinous rice in the steamer directly into the cooling container, but also can ensure the sealing of the cooling container when not in use. A large number of air holes are arranged on the top and sides of the cooling container and a dustproof net covering the air holes is installed to prevent dust and impurities from entering the container. The number and size of the air holes can be adjusted according to the amount of glutinous rice and the cooling speed. A temperature sensor is installed inside the cooling container, which can accurately reflect the temperature changes of the glutinous rice. When the glutinous rice steamed at high temperature is poured from the steamer into the cooling container, natural ventilation is carried out through the air holes to accelerate the cooling process of the glutinous rice. The temperature sensor monitors the temperature of the glutinous rice in real time. When the temperature drops to the set value, the conveyor belt is started to transfer the glutinous rice to the fermentation tank. Two fermentation tanks are used to hold the first batch of wine embryos and the second batch of wine embryos respectively. A constant temperature device is installed inside the fermentation tank. The outside of the fermentation tank is made of stainless steel, and the inside of the fermentation tank is made of ceramic material. There is an insulation layer inside the fermentation tank. The ceramic tank has good air permeability and heat preservation, ensuring the stability of the fermentation temperature. A pipe with a valve is connected between the two fermentation tanks, which can realize the automatic mixing of the first batch of fermented wine embryos and the second batch of fermented wine embryos. A filtering device with a valve is arranged at the lower end of the fermentation tank, and universal wheels are installed at the bottom of the fermentation tank to facilitate the movement of the fermentation tank. The stirring device is used to stir the wine in the fermentation tank, including a motor, a stirring shaft, a stirring blade, and a control panel. The stirring shaft can automatically extend into the fermentation tank for stirring and can be automatically cleaned after stirring. The control panel can control all automation programs, including temperature adjustment, stirring time setting, wine embryo mixing and other functions; The weighing device is used to measure the weight of the fermentation tank. When the fermentation tank is pushed up and placed on the weighing device, the equipment automatically removes the skin and accurately obtains the weight of the wine embryo; The conveyor belt is used to transport the glutinous rice taken out from the cooling device to the fermentation tank.

[0024] The cooling equipment can quickly cool down the high-temperature steamed glutinous rice to a suitable temperature through the ventilation and temperature measurement functions. It is also easy to operate. The setting of the conveyor belt improves the transmission efficiency of the glutinous rice.

[0025] The two fermentation tanks can realize batch fermentation and automatic mixing to improve production efficiency. The constant temperature, filtration and weighing functions provide a stable environment and good conditions for the fermentation of the wine embryo. The fermentation tank with wheels is easy to move, which increases the flexibility of the equipment.

[0026] The automatic stirring and cleaning functions of the agitator and the centralized control of the control panel improve the automation level of the equipment, reduce manual operations, and improve the efficiency and quality of winemaking.

[0027] Working principle: Put the glutinous rice transported by the conveyor belt into one of the fermentation tanks, add the yeast and stir evenly. The constant temperature device inside the fermentation tank keeps the fermentation temperature stable. The weighing device monitors the weight change of the embryo in real time. When the first batch of embryos is fermented, the pipeline is opened to connect the two fermentation tanks, and the first and second batches of embryos in the two fermentation tanks are automatically mixed and continue to ferment.

[0028] Under the control of the control panel, the weight of honey and osmanthus is calculated according to the preset ratio and manually added to the mixed wine embryo. The agitator automatically extends into the fermentation tank to stir at the set time node to ensure that the substances in the wine are fully mixed. After a year of constant temperature fermentation, open the valve of the filter device at the bottom of the fermentation tank to filter out the fermented wine to obtain pure wine. The filtered impurities can be discharged from the fermentation tank through the cleaning valve to keep the equipment clean The above description is only a preferred embodiment of the present invention and does not limit the present invention in any form. Any simple modification or equivalent change made to the above embodiment based on the technical essence of the present invention shall fall within the protection scope of the present invention.

Claims

1. A process for brewing osmanthus honey wine, characterized in that: include: S1. Soaking glutinous rice: Soak 100 kg of glutinous rice in water for 5 hours until the water level is above the glutinous rice; S2, steaming glutinous rice: washing the soaked glutinous rice and putting it into a steaming device for steaming, specifically, firstly spreading a layer of glutinous rice in a steaming and cooling container, and then covering it with another layer of glutinous rice after the layer of glutinous rice is steamed through, and repeating the operation; S3, cooling glutinous rice and mixing koji: putting the steamed glutinous rice into a cooling device, wait until the temperature of the glutinous rice drops to 25-30° C., then putting the glutinous rice into a fermentation tank, adding rice wine koji into the glutinous rice and stirring to mix; S4, making the first batch of wine embryos: compact the glutinous rice in the fermentation tank, leaving a bowl-sized spring in the middle, seal and ferment for 7 days to make the first batch of wine embryos; S5, making a second batch of wine embryos: on the fourth day after step S4, making a second batch of wine embryos according to steps S1 to S4, wherein the sealed fermentation time of step S4 is changed to 2-3 days; S6, embryo mixing: mixing the first batch of embryos with the second batch of embryos; S7, fermentation: add honey and osmanthus to the mixed wine embryo, seal the fermentation tank and ferment for one year, stir the wine regularly, and the stirring time nodes are one week, two weeks, one month, and half a year after sealing; S8. Steaming wine: filter the fermented wine, put it into a wine jar, seal the opening of the wine jar with bamboo shoot skin, put the wine jar into the steaming equipment and steam it for 1 hour, and seal the opening of the wine jar after the steaming operation is completed.

2. The brewing process of sweet osmanthus honey wine according to claim 1, characterized in that: The steaming time in step S2 is 1 hour in total, and all the glutinous rice is steamed and the starch in the glutinous rice is gelatinized.

3. The brewing process of sweet osmanthus honey wine according to claim 1, characterized in that: In step S3, the mass ratio of glutinous rice to rice wine koji is 100:

1.

4. The brewing process of sweet osmanthus honey wine according to claim 1, characterized in that: In step S7, the mass ratio of wine embryo, honey and osmanthus is 50:1:0.

25.

5. The brewing process of sweet osmanthus honey wine according to claim 1, characterized in that: The osmanthus in step S7 is fermented osmanthus, and the fermentation method is: fresh osmanthus is mixed with white sugar and put into a glass jar for compacting, and then sealed and fermented for 1 year, and the ratio of osmanthus to white sugar is 1:

1.

6. The brewing process of sweet osmanthus honey wine according to claim 1, characterized in that: In step S1, glutinous rice is soaked in mountain spring water.

7. An osmanthus honey wine brewing device, used for the osmanthus honey wine brewing process as claimed in any one of claims 1 to 6, characterized in that: include: Steaming equipment, used for steaming glutinous rice and fermented wine, including a steamer for holding glutinous rice; The cooling device is used to cool the sticky rice, comprising a cooling container with a large opening, a sealing cover is installed at the opening of the cooling container, a large number of air holes are arranged on the top and side of the cooling container and a dustproof net covering the air holes is installed, and a temperature sensor is installed inside the cooling container; Two fermentation tanks, used to hold the first batch of wine embryos and the second batch of wine embryos respectively, a constant temperature device is installed inside the fermentation tank, a pipe with a valve is connected between the two fermentation tanks, a filter device with a valve is arranged at the lower end of the fermentation tank, and a universal wheel is installed at the bottom of the fermentation tank; A stirring device, used to stir the wine in the fermentation tank, including a motor, a stirring shaft, a stirring blade, and a control panel; Scale, used to measure the weight of the fermentation tank.

8. The osmanthus honey wine brewing device according to claim 7, characterized in that: It also includes a conveyor belt for transporting the glutinous rice taken out from the cooling device to the fermentation tank.

9. The osmanthus honey wine brewing device according to claim 7, characterized in that: The outside of the fermentation cylinder is made of stainless steel, the inside of the fermentation cylinder is made of ceramic material, and a heat preservation layer is arranged inside the fermentation cylinder.

10. The osmanthus honey wine brewing device according to claim 7, characterized in that: The cooling container is made of heat-insulating material.

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