Preparation method of fermented wine with peony petals as raw materials

Abstract

The invention discloses a preparation method of fermented wine with peony petals as a raw material, and belongs to the technical field of beverage production. According to the method, millet is adopted as a raw material, paeonia ostii petals participate in fermentation, the paeonia ostii petals are found to have rich nutritional value and medicinal value through research of the inventor, red yeast rice is added for blending, a modern cooling technology and an ultrafiltration technology are applied, temperature is accurately controlled, meanwhile, the processes of in-tank saccharification pre-fermentation and in-tank post-fermentation are adopted, infectious microbes are effectively inhibited, a wine body is clarified, and the wine quality is stable; the peony powder has the sensory characteristics of overflowing rice fragrance and flower fragrance, mellow flavor, freshness and deliciousness, is rich in nutrition, is used as a food raw material for product development, and develops the utilization value of peony plants.

Description

Technical Field

[0001] The invention belongs to the technical field of beverage production, and in particular relates to a method for preparing fermented wine using peony petals as raw materials. Background Art

[0002] Peony belongs to the genus Paeonia of the Ranunculaceae family. It is a deciduous shrub widely distributed in Luoyang, Henan, Heze, Shandong, Tongling, Anhui, Hanzhong, Shaanxi, Baishan, Hebei, Sichuan, Gansu and Zhejiang. According to statistics, the cultivated area of peony in my country has reached 300,000 mu, and the annual output of peony seeds is about 30,000 tons.

[0003] Peony is a treasure from head to toe. Products developed with it as raw material include cosmetics, beverages and food that are currently on the market.

[0004] The large, vibrantly colored peonies are not only highly ornamental but also rich in starch, fat, vitamins, and essential amino acids and trace elements. They are primarily found in the Yangtze and Yellow River basins, such as Henan, Shandong, and Anhui provinces. They were approved as a new food ingredient on October 30, 2013.

[0005] Peony flowers are a traditional medicinal herb used to clear heat and detoxify. Bitter in flavor and neutral in nature, they invigorate and regenerate blood, treating hidden internal heat in the blood and relieving restlessness and fever. Fengdan peonies are not only used for ornamental, medicinal, and edible purposes, but also have been studied and applied in skincare, primarily focusing on their root bark, seeds, and flowers.

[0006] Research on the peony industry has only been limited to the use of peony flowers to make scented tea, the use of peony bark in traditional Chinese medicine, and the production of peony seed oil and essential oil, but there are no reports on the use of peony flowers as fermentation raw materials to produce liquor. Summary of the Invention

[0007] The purpose of the present invention is to provide a method for preparing fermented wine using peony petals as raw materials, so as to solve the problem that the prior art does not use peony flowers as fermentation raw materials to produce wine.

[0008] To achieve the above object, the present invention adopts the following technical solutions: A method for preparing fermented wine using peony petals as raw materials comprises the following steps: (1) Raw material selection: ① Select millet with the characteristic appearance and luster of the variety, plump and neat grains, pure rice quality, and no bran, broken rice, or other impurities; ② Select sweet wine koji with the characteristic appearance and luster of the variety, loose, dry texture, no lumps, mellow aroma, no musty, sour, or peculiar smell, and no impurities; ③Select water that meets the brewing water quality standards, requiring the water to be clear, odorless, free of harmful substances, and treated with reverse osmosis; ④ It should have the color characteristics of Fengdan peony dried flowers, a relatively complete flower shape, no large amount of broken petals, and a pure, natural and long-lasting fragrance; (2) Screening and washing: Put the raw millet into the screening machine, set the parameters, screen the millet during the process, select the millet that meets the acceptance criteria, and then rinse the screened millet with clean water. The washing time is controlled within 30 minutes, and the foam and impurities on the water surface are cleaned in time. Finally, the rinsed water is clean and has no white turbidity or foam. (3) Soaking rice: Prepare the rice soaking tank. Add water first and then rice. Turn on the air pump to inflate the rice while adding the rice. Prolong or shorten the soaking time according to the ambient temperature and water temperature. Soak the rice until the rice can be crushed lightly with your fingers and there is no hard core inside. After soaking, rinse the remaining rice grains on the wall of the rice soaking tank with water and rinse and clean the rice soaking tank in time. (4) Steaming rice: Rinse the rice steamer with clean water before use to ensure that the interior is clean. Evenly feed the soaked millet into the rice steamer via the conveyor belt, spread it loosely, and continue steaming for 15-20 minutes. The rice grains should be loose and not mushy, and should be evenly cooked and uniform, with no raw core. (5) Cooling: Use a combination of air cooling and water cooling to keep the temperature after cooling at 28-32°C; (6) Adding koji: The sweet wine koji is evenly sprinkled on the rice through an automatic uniform speed adding device, and the rice steamer automatically stirs the rice to fully mix the wine koji and the rice. The rice temperature when mixing the koji should be controlled at 28-32℃, and the amount of sweet wine koji is about 6‰; (7) Saccharification in the tank: Before saccharification in the tank, the fermentation tank and all utensils should be cleaned and sterilized with boiling water and 75% vol alcohol. The saccharification room should be sterilized with a mobile ozone machine for about 2 hours before and after use. The temperature of the tank should be 26-30℃. The rice should be spread flat and the looseness of the rice should be controlled. It should be loose but not scattered. Then, some koji water should be evenly sprinkled on it to keep it warm for saccharification. (8) Pre-fermentation: Place the millet in the tank for saccharification for 36-48 hours. The product temperature will slowly rise. Depending on the saccharification process, add water treated with reverse osmosis and dried peony that has been cleaned and sterilized to enter the pre-fermentation stage. The amount of dried peony used is 1% of the weight of the millet. The pre-fermentation temperature is controlled at 28-35°C and the fermentation is carried out for 5-7 days. Depending on the fermentation process, stir once a day during the fermentation period. (9) Post-fermentation in tanks: After the primary fermentation is completed, the fermented mash is transported to the fermentation tank through a pipeline for secondary fermentation. At the same time, according to the product flavor requirements, an appropriate amount of peony dew is added. The secondary fermentation temperature is controlled at 20-25°C and the fermentation time is 20-25 days. (10) Filtration, clarification, and filtration: After the mash matures, it is pumped to a chamber diaphragm filter press for filtration to separate the solid and liquid, thereby obtaining primary Mudan Yulu liquid. The Mudan Yulu liquid is then transported to an insulated tank for low-temperature storage and clarified for 2-3 days. After clarification, it is filtered using a cross-flow membrane filter; (11) Blending: ① Before blending, the base wine to be used must be tasted tank by tank, and its clarity must be observed. Unqualified wines (deteriorated wines, wines with strange smells) must be discarded, and qualified wines must be drawn into the blending tank for blending; ② When pumping wine, pay attention to extracting the supernatant liquid, and do not pump the "liquor dregs" (sediment) into the tank for blending. When pumping wine, drain the remaining water (wine) in the pipe before pumping the wine into the tank; ③After the wine is drawn, mix the wine in the blending tank and taste it carefully. If the sensory experience is satisfactory, take a sample for testing immediately. ④ The blended wine can only be transferred to the next process after the physical and chemical indicators are tested and qualified; ⑤ The blending amount should be basically consistent with the daily filling output of the workshop; (12) Sterilization: ① Sterilization of empty cans and pipes: Before sterilizing the wine, steam the wine pipes, valves, wine containers (turnover tanks), and conduits connected to the sterilizer, and open the valves to exhaust all the air. When the pipes, tanks, and conduits are too hot to touch, continue to keep them hot for 30 minutes. ② Sterilization of bottle caps, inner plugs and other utensils: Before sterilization, check whether the bottle caps and inner plugs are clean, remove unqualified ones, and soak them in 75% vol alcohol or sterilize them with ozone for 30 minutes; ③ Sterilization of the wine: First, circulate hot water above 89°C through the wine maker to preheat the equipment and flush the pipes. After about 5-10 minutes, when the flushing water is clear and the temperature reaches above 85°C, drain the hot water and start the wine sterilization. The sterilization temperature should be controlled above 92°C, and the wine outlet temperature should be 85-90°C. During the sterilization process, a dedicated person should observe and control the temperature until the sterilization is completed. (13) Filling: Before filling, a certain amount of wine should be released from the filling port. Filling can only begin when the temperature of the wine reaches above 85°C. After the wine bottles are cleaned and drained, they are preheated through the steam channel before being transported to the filling room. Be careful to remove cracked or chipped bottles. During filling, the wine should not be overfilled and overflow from the bottle mouth. The capping should be sealed to prevent leakage. After capping, the remaining wine in the bottle should be washed and dried to prevent mold. Each batch of blended wine must be filled within one day.

[0009] Preferably, the raw material manufacturer used in step (1) must have legal production qualifications, and the product must meet the national standard requirements after inspection, and the acceptance must meet the acceptance system requirements.

[0010] Preferably, the upper layer of the screening machine in step (2) contains millet that does not meet the use standards, while the lower layer contains millet that meets the use standards. The millet in the lower layer is collected and kept aside, and the parameter of the screening machine during this period is 200 mesh.

[0011] Preferably, the water level in step (3) is 10-15 cm higher than the rice surface, and the rice is soaked at room temperature for 18-24 hours.

[0012] Preferably, the automatic uniform speed koji adding device in step (6) is installed above the rice steamer and is connected to the automatic uniform speed koji adding device through a PLC control system. The stirring speed of the rice steamer is 300-500 r / min, and the stirring time is 5-10 min.

[0013] Preferably, the water and dried peony in step (8) are added to the fermentation tank in a ratio of 1:0.5. The dried peony needs to be cleaned before adding to remove dust and impurities on the surface. The cleaned peony petals are sterilized by ultraviolet irradiation for 10 minutes.

[0014] Preferably, the sterilization time of the empty cans and pipes in step (12) is 30-40 minutes in total. The can lids must be tightly sealed during sterilization. After sterilization is completed, the valves at the level gauge, the bottom of the can, the wine outlet, and the pipe head seal are immediately closed, and only the wine inlet valve is opened.

[0015] Preferably, after the wine is sterilized in step (12), the wine inlet valve is immediately closed, and other relevant valves are checked to see if they are fully closed. The wine in the wine fryer is drained, and the equipment is rinsed with hot water above 89°C. The rinse water must be clear and transparent.

[0016] Preferably, if a sterilizing tank is used to sterilize the wine in step (12), the sterilizing tank is rinsed before use, and the flushing water released is clear and transparent. The wine is poured into the sterilizing tank, the mixer is turned on, and steam is heated to 85-90°C and kept warm for 30 minutes.

[0017] Preferably, after the wine is bottled in step (13), the bottle mouth to the cap should be wiped clean with 75% vol alcohol. The number of bottle mouths wiped with gauze soaked in alcohol should not exceed 8 bottles to avoid bacterial contamination, and the bottles should be capped in time.

[0018] The beneficial effects of the present invention are as follows: millet is used as a raw material, and Fengdan peony petals are fermented. The inventor has found through research that the millet has rich nutritional value and medicinal value, can be used for beautification, calming, promoting blood circulation and removing blood stasis, regulating menstruation and stopping leukorrhea, anti-cancer, improving immunity and other aspects, red yeast rice is added for blending, modern cooling technology and ultrafiltration technology are used, temperature is precisely controlled, and a process of pre-fermentation in a tank for saccharification + post-fermentation in a tank is adopted, which effectively inhibits miscellaneous bacteria, clarifies the wine body, stabilizes the wine quality, has the sensory characteristics of rice aroma and floral fragrance, mellow flavor, fresh and delicious taste, is nutritious and rich, and is developed as a food raw material, thereby expanding the utilization value of the peony plant. BRIEF DESCRIPTION OF THE DRAWINGS

[0019] Figure 1 Flowchart of the present invention. DETAILED DESCRIPTION

[0020] The following will clearly and completely describe the technical solutions in the embodiments of the present invention in conjunction with the accompanying drawings. 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 making creative efforts are within the scope of protection of the present invention.

[0021] Please see the attached Figure 1 The embodiment of the present invention provides a method for preparing fermented wine using peony petals as raw materials, comprising the following steps: (1) Raw material selection: The raw material manufacturer must have legal production qualifications, and the product must meet national standards after inspection, and the acceptance must meet the requirements of the acceptance system; ① Choose millet with the characteristic appearance and luster of the variety, plump and neat grains, pure rice quality, and no bran, broken rice, or other impurities. Millet as raw material: rich in various amino acids and polyphenols, it strengthens the spleen and warms the stomach, and promotes blood circulation; ② Select sweet wine yeast with the characteristic appearance and luster of the variety. The texture should be loose, dry, and free of lumps. The yeast should have a mellow aroma and no musty, sour, or peculiar odors, and be free of impurities. Adding yeast yeast can regulate blood lipids, fight inflammation, resist oxidation, and promote digestion and absorption. ③Select water that meets the brewing water quality standards, requiring the water to be clear, odorless, free of harmful substances, and treated with reverse osmosis; ④ It should have the color characteristics of dried Fengdan peony flowers, a relatively complete flower shape, and no large amounts of broken petals. The fragrance should be pure, natural, and long-lasting. Fengdan peony flowers are rich in vitamins, amino acids, minerals and other nutrients, and have the effect of beautifying the skin. In addition, they have the effects of clearing heat and cooling blood, promoting blood circulation and removing blood stasis, and relieving pain. At the same time, they also have the effects of nourishing blood, harmonizing the liver, relieving depression, and removing blood stasis. They can be eaten and used medicinally. (2) Screening and washing: Put the raw millet into the screening machine, set the parameters, screen the millet during the process, select the millet that meets the acceptance standards, the upper layer of the screening machine is the millet that does not meet the use standards, and the lower layer is the millet that meets the use standards. The millet in the lower layer is collected and set aside. The parameters of the screening machine during the process are 200 mesh. After that, rinse the screened millet with clean water. The washing time is controlled within 30 minutes, and the floating foam and impurities on the water surface are cleaned in time. Finally, the rinsed water is clean and there is no white turbidity or floating foam. (3) Soaking rice: Prepare the rice soaking tank. Add water first and then add rice. While adding rice, turn on the air pump to inflate the rice. The water level should be 10-15cm higher than the rice surface. Soak the rice at room temperature for 18-24 hours. The soaking time can be extended or shortened appropriately according to the ambient temperature and water temperature. The rice should be soaked until the millet can be gently crushed with fingers and there is no hard core inside. After soaking, rinse the remaining rice grains on the wall of the rice soaking tank with water and rinse and clean the rice soaking tank in time. (4) Steaming rice: Rinse the rice steamer with clean water before use to ensure that the interior is clean. Evenly feed the soaked millet into the rice steamer via the conveyor belt, spread it loosely, and continue steaming for 15-20 minutes. The rice grains should be loose and not mushy, and should be evenly cooked and uniform, with no raw core. (5) Cooling: Use a combination of air cooling and water cooling to keep the temperature after cooling at 28-32°C; (6) Adding koji: The automatic uniform speed koji adding device is installed above the rice steamer and connected to the automatic uniform speed koji adding device through the PLC control system. The sweet wine koji is evenly sprinkled on the rice through the automatic uniform speed koji adding device, and the rice steamer automatically stirs it. The stirring speed of the rice steamer is 300-500r / min, and the stirring time is 5-10min, so that the wine koji and rice are fully mixed. The rice temperature when mixing the koji should be controlled at 28-32℃, and the amount of sweet wine koji is about 6‰; (7) Saccharification in the tank: Before saccharification in the tank, the fermentation tank and all utensils should be cleaned and sterilized with boiling water and 75% vol alcohol. The saccharification room should be sterilized with a mobile ozone machine for about 2 hours before and after use. The temperature of the tank should be 26-30℃. The rice should be spread flat and the looseness of the rice should be controlled. It should be loose but not scattered. Then, some koji water should be evenly sprinkled on it to keep it warm for saccharification. (8) Pre-fermentation: Saccharify in the tank for 36-48 hours. The product temperature will slowly rise. According to the saccharification situation, add water treated by reverse osmosis and dry peony that has been cleaned and sterilized. Water and dry peony are added to the fermentation tank at a ratio of 1:0.5. The dry peony needs to be cleaned before adding to remove dust and impurities on the surface. The cleaned peony petals should be sterilized and irradiated with ultraviolet light for 10 minutes. Entering the pre-fermentation stage, the amount of dry peony is 1% of the weight of millet. Control the pre-fermentation temperature at 28-35℃ and ferment for 5-7 days. Depending on the fermentation situation, stir once a day during the fermentation period. (9) Post-fermentation in tanks: After the primary fermentation is completed, the fermented mash is transported to the fermentation tank through a pipeline for secondary fermentation. At the same time, according to the product flavor requirements, an appropriate amount of peony dew is added. The secondary fermentation temperature is controlled at 20-25°C and the fermentation time is 20-25 days. (10) Filtration, clarification, and filtration: After the mash matures, it is pumped to a chamber diaphragm filter press for filtration to separate the solid and liquid, thereby obtaining primary Mudan Yulu liquid. The Mudan Yulu liquid is then transported to an insulated tank for low-temperature storage and clarified for 2-3 days. After clarification, it is filtered using a cross-flow membrane filter; (11) Blending: ① Before blending, the base wine to be used must be tasted tank by tank, and its clarity must be observed. Unqualified wines (deteriorated wines, wines with strange smells) must be discarded, and qualified wines must be drawn into the blending tank for blending; ② When pumping wine, pay attention to extracting the supernatant liquid, and do not pump the "liquor dregs" (sediment) into the tank for blending. When pumping wine, drain the remaining water (wine) in the pipe before pumping the wine into the tank; ③After the wine is drawn, mix the wine in the blending tank and taste it carefully. If the sensory experience is satisfactory, take a sample for testing immediately. ④ The blended wine can only be transferred to the next process after the physical and chemical indicators are tested and qualified; ⑤ The blending amount should be basically consistent with the daily filling output of the workshop; (12) Sterilization: ① Sterilization of empty cans and pipes: Before sterilizing the wine, steam the wine pipes, valves, wine containers (turnover tanks), and pipes connected to the sterilizer, and open the valves to exhaust all air. When the pipes, tanks, and pipes are too hot to touch, continue to maintain steam for 30 minutes. The total sterilization time is 30-40 minutes. Be sure to seal the can lids tightly during sterilization. After sterilization, immediately close the valves at the level gauge, tank bottom, wine outlet, and pipe head seals, and only open the wine inlet valve. ② Sterilization of bottle caps, inner plugs and other utensils: Before sterilization, check whether the bottle caps and inner plugs are clean, remove unqualified ones, and soak them in 75% vol alcohol or sterilize them with ozone for 30 minutes; ③Sterilization of wine: First circulate hot water above 89°C through the wine decocting machine to preheat the equipment and flush the pipes. After about 5-10 minutes, the flushing water is clear and transparent, and the temperature reaches above 85°C. Drain the hot water and start adding wine for sterilization. The sterilization temperature is controlled above 92°C, and the wine outlet temperature is 85°C-90°C. During the sterilization process, a dedicated person must observe and control the temperature until the sterilization is completed. After the wine is sterilized, immediately close the wine inlet valve and check whether other relevant valves are fully closed. Empty the wine in the wine decocting machine and flush the equipment with hot water above 89°C. The flushing water released must be clear and transparent. If a sterilizer is used to sterilize the wine, rinse the sterilizer before use. The flushing water released must be clear and transparent. Pour the wine into the sterilizer, turn on the blender, and heat it to 85-90°C with steam and keep it warm for 30 minutes. (13) Filling: Before filling, a certain amount of wine should be released from the filling port. Filling can only begin when the temperature of the wine reaches above 85°C. After the wine bottles are cleaned and drained, they should be preheated through the steam channel before being transported to the filling room. Be careful to remove cracked or chipped bottles. During filling, the wine should not be overfilled and overflow from the bottle mouth. After the wine is bottled, use 75% vol alcohol to wipe the bottle mouth to the cap. The number of bottles wiped with gauze soaked in alcohol should not exceed 8 bottles per time to avoid contamination. The bottles should be capped in time. The capping should be airtight and leak-proof. After capping, the remaining wine on the bottle should be cleaned and dried to prevent mold. Each batch of blended wine must be filled within one day.

[0022] The basic principles, main features, and advantages of the present invention are shown and described above. Those skilled in the art should understand that the present invention is not limited to the above embodiments. The above embodiments and descriptions are merely illustrative of the principles of the present invention. Various changes and modifications may be made to the present invention without departing from the spirit and scope of the present invention. Such changes and modifications are intended to fall within the scope of the present invention. The scope of protection claimed in the present invention is defined by the appended claims and their equivalents.

Claims

1. A method for preparing fermented wine using peony petals as raw materials, characterized in that: The following steps are involved: (1) Raw material selection: ① Select millet with the characteristic appearance and luster of the variety, plump and neat grains, pure rice quality, and no bran, broken rice, or other impurities; ② Select sweet wine koji with the characteristic appearance and luster of the variety, loose, dry texture, no lumps, mellow aroma, no musty, sour, or peculiar smell, and no impurities; ③Select water that meets the brewing water quality standards, requiring the water to be clear, odorless, free of harmful substances, and treated with reverse osmosis; ④ It should have the color characteristics of Fengdan peony dried flowers, a relatively complete flower shape, no large amount of broken petals, and a pure, natural and long-lasting fragrance; (2) Screening and washing: Put the raw millet into the screening machine, set the parameters, screen the millet during the process, select the millet that meets the acceptance criteria, and then rinse the screened millet with clean water. The washing time is controlled within 30 minutes, and the foam and impurities on the water surface are cleaned in time. Finally, the rinsed water is clean and has no white turbidity or foam. (3) Soaking the rice: Prepare the rice soaking tank. Add water first and then add rice. Turn on the air pump to aerate the rice while adding the rice. Extend or shorten the soaking time according to the ambient temperature and water temperature. The rice should be soaked until the millet can be lightly crushed with your fingers and there is no hard core inside. After soaking the rice, flush the remaining rice grains on the wall of the rice soaking tank with water, and rinse and clean the rice soaking tank in time; (4) Steaming: Rinse the rice steamer with clean water before use to ensure internal cleanliness. Evenly convey the soaked millet into the rice steamer via the conveyor belt, spread it loosely, and continue steaming for 15-20 minutes. The rice grains should be loose and not mushy, evenly cooked, and without any raw core. (5) Cooling: Use a combination of air cooling and water cooling to keep the temperature after cooling at 28-32°C; (6) Adding koji: The sweet wine koji is evenly sprinkled on the rice through an automatic uniform speed adding device, and the rice steamer automatically stirs the rice to fully mix the wine koji and the rice. The rice temperature when mixing the koji should be controlled at 28-32℃, and the amount of sweet wine koji is about 6‰; (7) Saccharification in the tank: Before saccharification in the tank, the fermentation tank and all utensils should be cleaned and sterilized with boiling water and 75% vol alcohol. The saccharification room should be sterilized with a mobile ozone machine for about 2 hours before and after use. The temperature of the tank should be 26-30℃. The rice should be spread flat and the looseness of the rice should be controlled. It should be loose but not scattered. Then, some koji water should be evenly sprinkled on it to keep it warm for saccharification. (8) Pre-fermentation: Place the millet in the tank for saccharification for 36-48 hours. The product temperature will slowly rise. Depending on the saccharification process, add water treated with reverse osmosis and dried peony that has been cleaned and sterilized to enter the pre-fermentation stage. The amount of dried peony used is 1% of the weight of the millet. The pre-fermentation temperature is controlled at 28-35°C and the fermentation is carried out for 5-7 days. Depending on the fermentation process, stir once a day during the fermentation period. (9) Post-fermentation in tanks: After the primary fermentation is completed, the fermented mash is transported to the fermentation tank through a pipeline for secondary fermentation. At the same time, according to the product flavor requirements, an appropriate amount of peony dew is added. The secondary fermentation temperature is controlled at 20-25°C and the fermentation time is 20-25 days. (10) Filtration, clarification, and filtration: After the mash matures, it is pumped to a chamber diaphragm filter press for filtration to separate the solid and liquid, thereby obtaining primary Mudan Yulu liquid. The Mudan Yulu liquid is then transported to an insulated tank for low-temperature storage and clarified for 2-3 days. After clarification, it is filtered using a cross-flow membrane filter; (11) Blending: ① Before blending, the base wine to be used must be tasted tank by tank, and its clarity must be observed. Unqualified wines (deteriorated wines, wines with strange smells) must be discarded, and qualified wines must be drawn into the blending tank for blending; ② When pumping wine, pay attention to extracting the supernatant liquid, and do not pump the "liquor dregs" (sediment) into the tank for blending. When pumping wine, drain the remaining water (wine) in the pipe before pumping the wine into the tank; ③After the wine is drawn, mix the wine in the blending tank and taste it carefully. If the sensory experience is satisfactory, take a sample for testing immediately. ④ The blended wine can only be transferred to the next process after the physical and chemical indicators are tested and qualified; ⑤ The blending amount should be basically consistent with the daily filling output of the workshop; (12) Sterilization: ① Sterilization of empty cans and pipes: Before sterilizing the wine, steam the wine pipes, valves, wine containers (turnover tanks), and conduits connected to the sterilizer, and open the valves to exhaust all the air. When the pipes, tanks, and conduits are too hot to touch, continue to keep them hot for 30 minutes. ② Sterilization of bottle caps, inner plugs and other utensils: Before sterilization, check whether the bottle caps and inner plugs are clean, remove unqualified ones, and soak them in 75% vol alcohol or sterilize them with ozone for 30 minutes; ③ Sterilization of the wine: First, circulate hot water above 89°C through the wine maker to preheat the equipment and flush the pipes. After about 5-10 minutes, when the flushing water is clear and the temperature reaches above 85°C, drain the hot water and start the wine sterilization. The sterilization temperature should be controlled above 92°C, and the wine outlet temperature should be 85-90°C. During the sterilization process, a dedicated person should observe and control the temperature until the sterilization is completed. (13) Filling: Before filling, a certain amount of wine should be released from the filling port. Filling can only begin when the temperature of the wine reaches above 85°C. After the wine bottles are cleaned and drained, they are preheated through the steam channel before being transported to the filling room. Be careful to remove cracked or chipped bottles. During filling, the wine should not be overfilled and overflow from the bottle mouth. The capping should be sealed to prevent leakage. After capping, the remaining wine in the bottle should be washed and dried to prevent mold. Each batch of blended wine must be filled within one day.

2. The method for preparing fermented wine using peony petals as raw materials according to claim 1, characterized in that: The raw material manufacturer used in step (1) must have legal production qualifications, and the product must meet national standards after inspection and acceptance must meet the requirements of the acceptance system.

3. The method for preparing fermented wine using peony petals as raw materials according to claim 1, characterized in that: The upper layer of the screening machine in step (2) contains millet that does not meet the usage standards, while the lower layer contains millet that meets the usage standards. The millet in the lower layer is collected and kept aside. During this period, the parameter of the screening machine is 200 mesh.

4. The method for preparing fermented wine using peony petals as raw materials according to claim 1, characterized in that: The water level in step (3) should be 10-15 cm higher than the rice surface, and soak at room temperature for 18-24 hours.

5. The method for preparing fermented wine using peony petals as raw materials according to claim 1, characterized in that: The automatic uniform speed koji adding device in step (6) is installed above the rice steamer and is connected to the automatic uniform speed koji adding device through a PLC control system. The stirring speed of the rice steamer is 300-500r / min, and the stirring time is 5-10min.

6. The method for preparing fermented wine using peony petals as raw materials according to claim 1, characterized in that: The water and dried peony in step (8) are added to the fermentation tank in a ratio of 1:0.

5. The dried peony needs to be cleaned before adding to remove dust and impurities on the surface. The cleaned peony petals are sterilized by ultraviolet irradiation for 10 minutes.

7. The method for preparing fermented wine using peony petals as raw materials according to claim 1, characterized in that: The sterilization time of the empty cans and pipes in step (12) is 30-40 minutes. The can lids must be tightly sealed during sterilization. After sterilization, immediately close the valves at the level gauge, can bottom, wine outlet, and pipe head seals, and only open the wine inlet valve.

8. The method for preparing fermented wine using peony petals as raw materials according to claim 1, characterized in that: After the wine is sterilized in step (12), immediately close the wine inlet valve and check whether other relevant valves are fully closed. Drain the wine in the wine brewing machine and rinse the equipment with hot water above 89°C. The flushing water should be clear and transparent.

9. The method for preparing fermented wine using peony petals as raw materials according to claim 8, characterized in that: If a sterilizing tank is used to sterilize the wine in step (12), rinse the sterilizing tank before use. The flushing water released should be clear and transparent. Pour the wine into the sterilizing tank, turn on the blender, and heat it to 85-90℃ with steam. Keep it warm for 30 minutes.

10. The method for preparing fermented wine using peony petals as raw materials according to claim 1, characterized in that: After the wine is bottled in step (13), use 75% vol alcohol to wipe the bottle mouth to the cap clean. The number of bottle mouths wiped with gauze soaked in alcohol should not exceed 8 bottles to avoid contamination, and the caps should be sealed in time.

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