Ophiopogon japonicus fermented glutinous rice making method

Abstract

The invention relates to the technical field of dwarf lilyturf tuber wine, and particularly discloses a dwarf lilyturf tuber fermented glutinous rice method which comprises the following steps: preparing raw materials, crushing, cooking, spreading for cooling, adding yeast, uniformly stirring, culturing bacteria, fermenting, squeezing, filtering, adjusting the alcoholic strength and canning. In addition, the flavor and nutritional ingredients of the radix ophiopogonis wine are enriched by taking radix ophiopogonis as a main raw material and adding different types of distiller's yeast, adjusting fermentation conditions and the like, and the requirements of consumers for diversified healthy drinks are met.

Description

Technical Field

[0001] The invention belongs to the technical field of ophiopogon wine, and particularly relates to a method for making ophiopogon wine. Background Art

[0002] Ophiopogon japonicus, as one of the traditional Chinese medicinal materials, has many functions such as nourishing yin and moistening the lungs, benefiting the stomach and promoting fluid production, clearing the heart and relieving restlessness. In recent years, with the increasing demand for healthy drinks, wines with Ophiopogon japonicus as the main raw material have gradually gained favor in the market.

[0003] However, the production process of Ophiopogon japonicus wine on the market currently has a long production cycle. Although Ophiopogon japonicus wine has broad market prospects and potential health value, due to the limitations of raw material processing and fermentation conditions, the taste and aroma of existing Ophiopogon japonicus wine are relatively single, which is difficult to meet the diverse needs of the market. Summary of the invention

[0004] The object of the present invention is to provide a method for making radix ophiopogonis fermented glutinous rice to solve the problems raised in the above-mentioned background technology.

[0005] To achieve the above object, the present invention provides the following technical solutions:

[0006] A method for making radix ophiopogonis fermented glutinous rice, comprising the following steps:

[0007] S1. Raw material preparation: select 500 grams of dried Ophiopogon japonicus, ensure that there are no impurities and mildew, soak Ophiopogon japonicus in appropriate amount of warm water at 20-40 degrees Celsius, change the water once a day, soak for 2-3 days, and obtain softened dried Ophiopogon japonicus;

[0008] S2. Crushing: Use a crusher to crush the Ophiopogon japonicus into particles, and pass through a 60-80 mesh sieve. The crushed Ophiopogon japonicus should be processed as soon as possible to avoid oxidation and deterioration.

[0009] S3, steaming: heating and steaming the crushed Radix Ophiopogonis in S2 for 30 minutes to 1 hour;

[0010] S4, spreading and cooling: spreading the boiled Ophiopogon japonicus in S3 evenly to avoid local overheating caused by accumulation, and immediately proceeding to the next step after cooling to room temperature to avoid bacterial growth;

[0011] S5, adding koji and stirring evenly: prepare a container, add koji and the cooled materials in S4, and stir evenly, wherein the ratio of koji to ophiopogon is 50:1-50:1.5, and the koji includes one of Daqu, Xiaoqu, Hongqu, wheat koji and bran koji;

[0012] S6, culture: the raw materials added with wine yeast are placed in a constant temperature incubator for fermentation, the culture temperature is 25-30 degrees Celsius, and the culture time is 24 hours;

[0013] S7, fermentation: put the cultured Ophiopogon japonicus into a sealed barrel and maintain the temperature at 20-25 degrees Celsius for fermentation. Regular inspections should be conducted during the fermentation process to ensure that the fermentation is uniform and no abnormalities occur. The fermentation takes 2-3 days to ensure that the Ophiopogon japonicus is fully fermented.

[0014] S8, pressing: putting the fermented Ophiopogon japonicus in S7 into the pressing bag of the press, starting the press, and collecting the pressed wine into a clean container;

[0015] S9, Filtration: Let the squeezed wine stand for 24-72 hours, and the suspended matter will naturally settle to the bottom of the container. Use gauze to filter it, and collect the filtered clear wine into another clean container;

[0016] S10, Degree adjustment: control the degree of the wine between 18-20 degrees, and the sugar degree shall not exceed 3 degrees;

[0017] S11. Canning: Pour the adjusted wine into clean jars and seal them for storage. Check the status of the wine regularly to ensure that there are no abnormalities and store them in sealed containers in a cool and dry place.

[0018] Preferably, the S4 is to spread the steamed Ophiopogon japonicus evenly on a clean bamboo mat or a stainless steel tray with a thickness not exceeding 2 cm to avoid local overheating caused by accumulation, and naturally cool to room temperature of 20-25 degrees Celsius for 2-3 hours.

[0019] Preferably, in S11, an alcohol meter is used to measure the original degree of the wine, the alcohol is adjusted by adding distilled water or low-alcohol wine, and the sugar content is measured using a saccharimeter. If it exceeds 3 degrees, the sugar content can be reduced by dilution or natural fermentation.

[0020] Compared with the prior art, the present invention has the following beneficial effects:

[0021] The present invention provides an improved process for producing ophiopogon wine, which effectively shortens the production cycle and improves efficiency by optimizing parameters and conditions of steps such as raw material preparation, crushing, cooking, culture, fermentation, pressing, filtering, and degree adjustment, and improves the taste and quality of the ophiopogon wine. In addition, the present invention also enriches the flavor and nutritional components of the ophiopogon wine by adding different types of distiller's yeast and adjusting fermentation conditions, thereby meeting consumers' demand for diversified healthy drinks.

[0022] In summary, the production process of the ophiopogon wine of the present invention has the characteristics of short production cycle, high efficiency, good taste, excellent quality, etc., and has high market application value and promotion prospects. DETAILED DESCRIPTION

[0023] The following will be combined with the embodiments of the present invention to clearly and completely describe the technical solutions in the embodiments of the present invention. Obviously, the described embodiments are only part of the embodiments of the present invention, not all of the embodiments. Based on the embodiments of the present invention, all other embodiments obtained by ordinary technicians in this field without creative work are within the scope of protection of the present invention.

[0024] Embodiment 1:

[0025] A method for making radix ophiopogonis fermented glutinous rice, comprising the following steps:

[0026] S1. Raw material preparation

[0027] Select 500 grams of dried Ophiopogon japonicus, ensuring that there are no impurities or mildew. Use an appropriate amount, about 2.5 times the weight of the Ophiopogon japonicus, and soak it in warm water at a temperature of 30 degrees Celsius. Change the water once a day and soak for 48-72 hours until the Ophiopogon japonicus is completely softened.

[0028] S2. Crushing

[0029] Use a grinder to crush the Ophiopogon japonicus into particles and pass through a 60-mesh sieve. Perform the next step within 30 minutes after crushing the Ophiopogon japonicus to avoid oxidation and deterioration.

[0030] S3, Steaming

[0031] Put the crushed Ophiopogon japonicus into a cooking pot and add water until the surface of the Ophiopogon japonicus is about 2 cm covered. Heat and steam for 45 minutes until the Ophiopogon japonicus is fully cooked but not too mushy.

[0032] S4. Spread out and cool

[0033] Spread the steamed Ophiopogon japonicus evenly on a clean bamboo mat or stainless steel tray, with a thickness of no more than 2 cm. Avoid stacking to prevent local overheating. Cool naturally to room temperature of 20-25 degrees Celsius.

[0034] S5. Add koji and stir evenly

[0035] Prepare a container, use 50g of wine yeast to correspond to 500g of Radix Ophiopogonis, and choose Daqu when adding wine yeast. Mix the cooled Radix Ophiopogonis with the wine yeast evenly, and use a blender or stir manually until there is no dry powder.

[0036] S6. Bacteria cultivation

[0037] Put the raw materials with koji into a constant temperature incubator and control the temperature at 28 degrees Celsius. The incubation time is 24 hours, during which the fermentation situation can be observed in due course.

[0038] S7, Fermentation

[0039] Place the cultured Ophiopogon japonicus in a sealed fermentation barrel, filling no more than 80% of the barrel volume. Maintain the temperature at 25 degrees Celsius for fermentation, and check the fermentation once a day to ensure that the fermentation is uniform and no abnormalities occur. The fermentation time is 48-72 hours, until obvious wine aroma and foam are produced.

[0040] S8, Squeeze

[0041] Put the fermented Ophiopogon japonicus into the press, and control the pressing pressure between 5-10MPa. Collect the squeezed wine into a clean container, and be careful to avoid mixing with impurities.

[0042] S9. Filter

[0043] The squeezed wine is left to stand for 48-72 hours to allow the suspended matter to settle naturally. Then it is filtered through multiple layers of gauze (at least 3 layers) or a professional filter to remove suspended matter and impurities.

[0044] S10, degree adjustment

[0045] Use an alcohol meter to measure the original alcohol content of the wine, and adjust the alcohol content to between 18 and 20 degrees by adding an appropriate amount of distilled water or low-alcohol wine (adjust as needed). Use a saccharimeter to measure the sugar content. If it exceeds 3 degrees, the sugar content can be reduced by dilution or natural fermentation.

[0046] S11, Canning

[0047] Pour the adjusted wine into clean and sterilized glass bottles. The capacity of each bottle can be determined according to market demand (such as 250 ml, 500 ml, etc.).

[0048] Seal the bottle cap and affix a label with product information. Check the status of the wine regularly to ensure that there is no abnormality, and store it in a sealed, cool and dry place (temperature not exceeding 25 degrees Celsius and humidity not exceeding 70%).

[0049] Choice of soaking container: Clean, odorless glass bottles or porcelain jars should be used as brewing containers. These containers are made of stable materials, are not easy to react chemically with the wine, and have good sealing performance, which helps to maintain the purity and taste of the wine.

[0050] Control of the soaking environment: During the soaking process, the environment should be kept cool and ventilated, avoiding direct sunlight and high temperature. This helps to maintain the stability of the wine and extend its shelf life.

[0051] When steaming, it is recommended to use medium or low heat to keep the temperature stable and avoid burning the Ophiopogon japonicus due to excessive heat. The cooking time should be adjusted according to the size and degree of maturity of the Ophiopogon japonicus. Generally, it should be cooked until 90% cooked or thoroughly cooked to ensure that the effective ingredients in the Ophiopogon japonicus are fully dissolved.

[0052] Implementation 2:

[0053] A method for making radix ophiopogonis fermented glutinous rice, comprising the following steps:

[0054] S1. Raw material preparation:

[0055] When soaking Ophiopogon japonicus, add a small amount of food-grade citric acid to help remove the bitter taste in Ophiopogon japonicus and enhance its antioxidant capacity. At the same time, use purified water for soaking to ensure the purity of the water quality.

[0056] S2. Crushing:

[0057] Use a grinder to break the Ophiopogon japonicus into fine particles and pass through a 60-mesh sieve.

[0058] S3, steaming:

[0059] During the steaming process, you can add an appropriate amount of glutinous rice to increase the mellowness and taste of the wine.

[0060] S4. Spread out and cool:

[0061] Spread the steamed Ophiopogon japonicus evenly on a clean bamboo mat or stainless steel tray, with a thickness of no more than 2 cm. Avoid stacking to prevent local overheating. Cool naturally to room temperature of 20-25 degrees Celsius.

[0062] S5, add koji and stir evenly:

[0063] Prepare a container, use 50 grams of wine yeast to correspond to 500 Ophiopogon japonicus, add wine yeast, choose Daqu, and add 10 grams of Huaxiangqu. Mix the cooled Ophiopogon japonicus and wine yeast evenly.

[0064] S6. Bacteria cultivation:

[0065] Put the raw materials with koji into a constant temperature incubator and control the temperature at 28 degrees Celsius. The incubation time is 24 hours, during which the fermentation situation can be observed in due course.

[0066] S7, Fermentation:

[0067] The cultured Ophiopogon japonicus and rice are placed in a sealed fermentation barrel and fermented at a temperature of 25 degrees Celsius. The mixture is fermented at a lower temperature for 12 hours, and then fermented again at 30 degrees Celsius. This can promote the formation of different flavors and make the Ophiopogon japonicus wine more mellow and rich in layers.

[0068] S8, pressing:

[0069] Put the fermented Ophiopogon japonicus into the press, and control the pressing pressure between 5-10MPa. Collect the squeezed wine into a clean container, and be careful to avoid mixing with impurities.

[0070] S9, Filtering:

[0071] The squeezed wine is left to stand for 48-72 hours to allow the suspended matter to settle naturally. Then it is treated with activated carbon for adsorption to remove suspended matter and impurities to ensure the clarity of the wine.

[0072] S10, degree adjustment:

[0073] Use an alcohol meter to measure the original alcohol content of the wine, and adjust the alcohol content to between 18 and 20 degrees by adding an appropriate amount of distilled water or low-alcohol wine (adjust as needed). Use a saccharimeter to measure the sugar content. If it exceeds 3 degrees, the sugar content can be reduced by dilution or natural fermentation.

[0074] S11. Canning:

[0075] Put the adjusted wine into clean and sterilized glass bottles. The jars should be made of food-grade materials and have good sealing performance. During storage, the state of the wine should be checked regularly and the storage environment should be kept cool and dry.

[0076] Implementation three:

[0077] A method for making radix ophiopogonis fermented glutinous rice, comprising the following steps:

[0078] S1. Raw material preparation

[0079] Select 500 grams of dried Ophiopogon japonicus, ensuring that there are no impurities or mold. Use an appropriate amount of warm water, about 2.5 times the weight of the Ophiopogon japonicus. When soaking the Ophiopogon japonicus, you can add a small amount of food-grade citric acid or vitamin C. Soak the Ophiopogon japonicus at a temperature of 30 degrees Celsius. Change the water once a day, and soak for 48-72 hours until the Ophiopogon japonicus is completely softened.

[0080] S2. Crushing:

[0081] Use a grinder to crush the Ophiopogon japonicus into particles and pass through a 60-mesh sieve. Perform the next step within 30 minutes after crushing the Ophiopogon japonicus to avoid oxidation and deterioration.

[0082] S3, steaming:

[0083] Put the crushed Ophiopogon japonicus and glutinous rice into a steamer and add water until the surface of the Ophiopogon japonicus is about 2 cm covered. Heat and steam for 45 minutes until the Ophiopogon japonicus is fully cooked but not too mushy.

[0084] S4. Spread out and cool:

[0085] Spread the steamed Ophiopogon japonicus evenly on a clean bamboo mat or stainless steel tray, with a thickness of no more than 2 cm. Avoid stacking to prevent local overheating. Cool naturally to room temperature of 20-25 degrees Celsius.

[0086] S5, add koji and stir evenly:

[0087] Prepare a container, use 50g of wine yeast for 500g of Radix Ophiopogonis, and add wine yeast of Daqu and Guoxiangqu. Mix the cooled Radix Ophiopogonis with the wine yeast evenly, and use a blender or stir manually until there is no dry powder.

[0088] S6. Bacteria cultivation:

[0089] Put the raw materials with koji into a constant temperature incubator and control the temperature at 28 degrees Celsius. The incubation time is 24 hours, during which the fermentation situation can be observed in due course.

[0090] S7, Fermentation:

[0091] Place the cultured Ophiopogon japonicus in a sealed fermentation barrel, filling no more than 80% of the barrel volume. Maintain the temperature at 25 degrees Celsius for fermentation, and check the fermentation once a day to ensure that the fermentation is uniform and no abnormalities occur. The fermentation time is 72 hours, until obvious wine aroma and foam are produced.

[0092] S8, pressing:

[0093] Put the fermented Ophiopogon japonicus into the press, and control the pressing pressure at 10MPa. Collect the squeezed wine into a clean container, pay attention to avoid mixing with impurities, and ensure the cleanliness and hygiene of the pressing bag.

[0094] S9, Filtering:

[0095] The squeezed wine is left to stand for 48-72 hours to allow the suspended matter to settle naturally. Then it is adsorbed with activated carbon to remove suspended matter, impurities and odors.

[0096] S10, degree adjustment:

[0097] Use an alcohol meter to measure the original alcohol content of the wine, and adjust the alcohol content to between 18 and 20 degrees by adding an appropriate amount of distilled water or low-alcohol wine (adjust as needed). Use a saccharimeter to measure the sugar content. If it exceeds 3 degrees, the sugar content can be reduced by dilution or natural fermentation.

[0098] S11. Canning:

[0099] Put the adjusted wine into a clean, sterilized glass bottle and ensure that it is well sealed. During storage, check the state of the wine regularly and ensure that the storage environment is cool and dry.

[0100] It will be appreciated that in the development of any actual implementation, as in any engineering or design project, numerous implementation-specific decisions may be made. Such a development effort may be complex and time-consuming, but will be a routine task of design, fabrication, and production for those of ordinary skill having the benefit of this disclosure without undue experimentation.

[0101] It should be noted that the above embodiments are only used to illustrate the technical solutions of the present invention rather than to limit it. Although the present invention has been described in detail with reference to the preferred embodiments, those skilled in the art should understand that the technical solutions of the present invention may be modified or replaced by equivalents without departing from the spirit and scope of the technical solutions of the present invention, which should all be included in the scope of the claims of the present invention.

Claims

1. A method for fermenting glutinous rice with Radix Ophiopogonis, characterized in that: The following steps are involved: S1. Raw material preparation: select 500 grams of dried Ophiopogon japonicus, ensure that there are no impurities and mildew, soak Ophiopogon japonicus in appropriate amount of warm water at 20-40 degrees Celsius, change the water once a day, soak for 2-3 days, and obtain softened dried Ophiopogon japonicus; S2. Crushing: Use a crusher to crush the Ophiopogon japonicus into particles, and pass through a 60-80 mesh sieve. The crushed Ophiopogon japonicus should be processed as soon as possible to avoid oxidation and deterioration. S3, steaming: heating and steaming the crushed Radix Ophiopogonis in S2 for 30 minutes to 1 hour; S4, spreading and cooling: spreading the boiled Ophiopogon japonicus in S3 evenly to avoid local overheating caused by accumulation, and immediately proceeding to the next step after cooling to room temperature to avoid bacterial growth; S5, adding koji and stirring evenly: prepare a container, add koji and the cooled materials in S4, and stir evenly, wherein the ratio of koji to ophiopogon is 50:1-50:1.5, and the koji includes one of Daqu, Xiaoqu, Hongqu, wheat koji and bran koji; S6, culture: the raw materials added with wine yeast are placed in a constant temperature incubator for fermentation, the culture temperature is 25-30 degrees Celsius, and the culture time is 24 hours; S7, fermentation: put the cultured Ophiopogon japonicus into a sealed barrel and maintain the temperature at 20-25 degrees Celsius for fermentation. Regular inspections should be conducted during the fermentation process to ensure that the fermentation is uniform and no abnormalities occur. The fermentation takes 2-3 days to ensure that the Ophiopogon japonicus is fully fermented. S8, pressing: putting the fermented Ophiopogon japonicus in S7 into the pressing bag of the press, starting the press, and collecting the pressed wine into a clean container; S9, Filtration: Let the squeezed wine stand for 24-72 hours, and the suspended matter will naturally settle to the bottom of the container. Use gauze to filter it, and collect the filtered clear wine into another clean container; S10, Degree adjustment: control the degree of the wine between 18-20 degrees, and the sugar degree shall not exceed 3 degrees; S11. Canning: Pour the adjusted wine into clean jars and seal them for storage. Check the status of the wine regularly to ensure that there are no abnormalities and store them in sealed containers in a cool and dry place.

2. A method for fermenting glutinous rice with Radix Ophiopogonis according to claim 1, characterized in that: Specifically, S4 is to spread the steamed Ophiopogon japonicus evenly on a clean bamboo mat or a stainless steel tray with a thickness not exceeding 2 cm to avoid local overheating caused by accumulation, and naturally cool to room temperature of 20-25 degrees Celsius for 2-3 hours.

3. A method for fermenting glutinous rice with Radix Ophiopogonis according to claim 1, characterized in that: In the S11, an alcohol meter is used to measure the original degree of the wine, and the alcohol is adjusted by adding distilled water or low-alcohol wine. A saccharimeter is used to measure the sugar content. If it exceeds 3 degrees, the sugar content is reduced by dilution or natural fermentation.