Method for brewing chrysanthemum wine

Abstract

A method for brewing a chrysanthemum wine, wherein the raw materials of the Chrysanthemum wine comprise sorghum stalks, wheat, purple rice, roasted coix seed, red beans, chrysanthemum and Angelicae sinensis radix powder. The preparation of the chrysanthemum wine comprises two steps: firstly, using sorghum stalk ash and wheat flour to prepare a Jiuqu, and then fermenting purple rice, roasted coix seed, red beans, chrysanthemum and Angelicae sinensis radix powder together with the Jiuqu to prepare chrysanthemum wine.

Description

A kind of brewing method of chrysanthemum wine Technical Field

[0001] The invention relates to the technical field of winemaking, in particular to a method for brewing chrysanthemum wine. Background Art

[0002] The origin of rice wine in China dates back to long before historical records. Ancient Chinese people have always had the habit of tasting rice wine. In daily life, rice wine is indispensable whether it is offering sacrifices to heaven and earth, ancestors, or celebrating wars or agricultural harvests. There is a record in the "Zhou Li Tianguan Jiuzheng": "There are three kinds of wine: one is Shijiu, the second is Xijiu, and the third is Qingjiu." In addition, most scholars have judged based on unearthed cultural relics that the earliest evidence found in Jiahu shows that the earliest history of winemaking can be traced back to 9,000 years ago. At that time, the wine ingredients already contained rich raw materials such as honey, rice, and fruits. Therefore, we can say that China has a long history of using high-quality rough glutinous rice to make wine for more than a thousand years. Rice wine occupies a very important position in Chinese history and culture and is known as one of the three oldest types of wine in China. According to ancient documents, at least in the Tang Dynasty, there were poems about "drinking wine and talking about mulberry and hemp", which shows that farmers at that time had the custom of brewing and drinking wine by themselves and entertaining guests. Rice wine is a traditional drink that is deeply loved by people. It has the functions of appetizing, refreshing, invigorating blood, nourishing yin and strengthening the kidneys. It is known as the "leader of all medicines."

[0003] Flower wine is a drink that evolved from rice wine. Its production process mainly involves soaking petals or flowers in rice wine, allowing the fragrance and pigments of the flowers to penetrate into the rice wine, forming a drink with a unique floral and wine aroma. This process is not only an innovative improvement to rice wine, but also an important manifestation of China's winemaking culture. Chrysanthemum wine is a traditional wine made from chrysanthemums, glutinous rice and distiller's yeast. It was called longevity wine in ancient times and is deeply loved by people for its cool and sweet taste and its believed effects of nourishing the liver, improving eyesight, strengthening the brain and delaying aging. In ancient times, chrysanthemum wine was regarded as a "lucky wine" that must be drunk during the Double Ninth Festival, with the meaning of warding off disasters and praying for blessings. Especially during the Double Ninth Festival every year, the Chinese people have the traditional custom of drinking chrysanthemum wine.

[0004] The history of chrysanthemum wine can be traced back to the Han Dynasty. According to records, Cao Wu of that time gave chrysanthemums to Zhong Dao on the Double Ninth Festival to wish him longevity. By the Tang Dynasty, the brewing technology of chrysanthemum wine had reached a high level of maturity, and it was praised as "a mellow and fragrant wine with a strong aroma." Mr. Pu Jie once wrote a poem praising chrysanthemum liquor: "It is comparable to lotus white and next to bamboo leaf green," further highlighting the important position of chrysanthemum wine in history and culture.

[0005] Although chrysanthemum wine tastes cool and sweet, and was believed by the ancients to have the effects of nourishing the liver, improving eyesight, strengthening the brain, and delaying aging, it also has some disadvantages. First, chrysanthemum wine has a high alcohol content, and excessive drinking may cause damage to the liver. Secondly, because chrysanthemum itself is cold in nature, drinking large amounts for a long time may cause excessive yin energy in the body, affecting physical health. In addition, the sugar content in chrysanthemum wine is also high, and diabetic patients need to pay special attention when drinking it. Finally, for some people who are allergic to chrysanthemums, drinking chrysanthemum wine may trigger an allergic reaction. Therefore, while enjoying the deliciousness and health benefits of chrysanthemum wine, it is also necessary to drink it in moderation to avoid adverse reactions.

[0006] Summary of the Invention

[0007] (1) Technical problems solved

[0008] In view of the deficiencies in the prior art, the present invention provides a method for brewing chrysanthemum wine, which has the advantages of low alcohol content, mellow taste, low sugar content and the ability to remove moisture, thereby solving the problems of high alcohol content, high sugar content and cold properties.

[0009] (2) Technical solution

[0010] To achieve the above object, the present invention provides the following technical solution: the raw materials of the chrysanthemum wine are: millet stalks, wheat, black rice, fried coix seed, red bean, chrysanthemum and angelica powder.

[0011] Preferably, the production of the chrysanthemum wine is divided into two steps. First, koji is prepared, and then the koji is used with other raw materials to produce yeast to produce chrysanthemum wine:

[0012] (1) The raw material ratio of koji is: 10 parts millet stalks and 90 parts wheat;

[0013] (2) The raw material ratio of chrysanthemum wine is: 4 parts of koji, 66 parts of purple rice, 8 parts of fried coix seeds, 5 parts of red beans, 16 parts of chrysanthemum and 1 part of angelica powder.

[0014] Preferably, the chrysanthemum wine brewing comprises the following steps:

[0015] Step 1: Clean and disinfect all containers;

[0016] Step 2: Make koji;

[0017] Step 3: Remove the stamens and pedicels of the chrysanthemum, leaving the petals, soak them in salt water for 6 minutes, rinse with clean water, and air dry;

[0018] Step 4: Soak the purple rice, fried barley and red beans in 50 degrees Celsius hot water for 6 hours. Check whether the purple rice, fried barley and red beans are soaked well. If the rice grains can be crushed by hand, continue soaking for 2 hours.

[0019] Step 5: Mix the drained purple rice, fried barley and red beans evenly and place them in a bamboo steamer. Start timing when the maximum steam appears and steam for 50 minutes.

[0020] Step 6. Open the steamer lid and sprinkle the chrysanthemum and angelica powder evenly on the purple rice, fried barley and red beans, and continue steaming over high heat for 6 to 7 minutes.

[0021] Step 7: Spread out the steamed purple rice, fried coix seed, red bean, chrysanthemum and angelica powder and air them at 30-35°C, add the fermented koji, mix the above mixture thoroughly, put it into a clay pot, flatten and press it tightly, and dig a hole with a diameter of about 3-5 cm in the middle;

[0022] Step 8: Cover with a clay lid and place in a constant temperature environment of 28-30℃ for natural fermentation. After 5-6 days, the wine will begin to emit a chrysanthemum fragrance.

[0023] Step 9: pasteurization is adopted to complete the preparation of chrysanthemum wine;

[0024] The pasteurization sterilization method in step nine of the present invention is as follows: first, the chrysanthemum wine is heated to 55-60°C and maintained for 25 minutes. At this temperature, most microorganisms will lose their activity; then, the chrysanthemum wine is heated a second time to 65-70°C and maintained for 30 seconds. This temperature and time combination can kill more than 95% of pathogenic microorganisms while ensuring the taste of the chrysanthemum wine; finally, the chrysanthemum wine is cooled to below 5°C in a sterile environment and stored in a refrigerator to prevent it from being contaminated again in subsequent operations.

[0025] Preferably, the preparation of the chrysanthemum wine koji requires two fermentations, with the second fermentation temperature being higher than the first. The following is the preparation process of the koji:

[0026] S1. Burn millet stalks into ash, grind wheat into flour, and then mix the two until they are uniform;

[0027] S2. The mixture is placed in a ceramic jar for fermentation. The first fermentation conditions are: temperature of 26-30°C, humidity of 72%-78%, and duration of 6-8 hours.

[0028] S3. Second fermentation conditions: temperature 36-40°C, humidity 81%-90%, duration 10-12 hours. Preparation of koji is completed.

[0029] Preferably, the raw material ratio of the chrysanthemum wine is: 4 parts of koji, 89 parts of purple rice, 16 parts of chrysanthemum and 1 part of angelica powder.

[0030] Preferably, the raw material ratio of the chrysanthemum wine is: 4 parts of koji, 89 parts of purple rice, and 17 parts of chrysanthemum.

[0031] Preferably, the raw material ratio of the chrysanthemum wine is: 4 parts of koji, 89 parts of glutinous rice, and 17 parts of chrysanthemum.

[0032] Preferably, the method for preparing chrysanthemum wine remains unchanged, and step nine is cancelled.

[0033] Preferably, the fermentation time of step eight of the chrysanthemum wine is extended to 2 weeks.

[0034] Preferably, the fermentation time of step eight of the chrysanthemum wine is extended to 4 weeks.

[0035] Compared with the prior art, the present invention provides a method for brewing chrysanthemum wine, which has the following beneficial effects:

[0036] 1. The present invention provides a koji produced through secondary fermentation of millet straw ash and wheat flour, which contains a rich variety of microorganisms, such as molds, yeasts, bacteria, and lactic acid bacteria. Among various bacterial species, molds can be divided into Aspergillus, Rhizopus, and Mucor. These three species all play a key role in the fermentation process of the winemaking process. In addition, the culture medium components of the koji provide the nutrients required for winemaking. When making chrysanthemum wine, using this koji produced through secondary fermentation of millet straw ash and wheat flour has obvious advantages. It can enrich the variety of microorganisms in the koji and adjust the fermentation time according to personal taste. If you like chrysanthemum wine with a sweet taste and low alcohol content, you can shorten the fermentation time by 1 to 2 days according to actual conditions. If you like chrysanthemum wine with a light taste and high alcohol content, you can extend the fermentation time by one week or longer to achieve a mellow taste while adjusting the alcohol purity.

[0037] 2. The present invention mainly increases the nutritional value and taste of chrysanthemum wine by adding purple rice to fermentation. Purple rice is rich in carbohydrates, vitamins, protein, fat and minerals, and is low in sugar and rich in dietary fiber, which helps to promote intestinal peristalsis and avoid food accumulation, and is suitable for diabetic patients. Red beans are rich in protein, dietary fiber, B vitamins and minerals, and have the effects of diuresis and swelling, blood nourishment and beauty, and lowering blood lipids. Job's tears are rich in dietary fiber, protein, fat and various trace elements and vitamins, and have the effects of diuresis and swelling, clearing away heat and detoxification, and strengthening the spleen and stomach. It should be noted that red beans can only have the effect of removing dampness when paired with fried job's tears. Purple rice, red beans and fried job's tears are paired together as the basic ingredients of chrysanthemum wine, which can not only supplement various nutrients needed by the human body, but also help the body eliminate excess water and toxins through the effects of diuresis and swelling, clearing away heat and detoxification, and achieve the effect of detoxification and weight loss. The chrysanthemum wine achieves the characteristics of low sugar and removing dampness, and effectively removes the beneficial effect of intestinal garbage.

[0038] 3. The present invention adds chrysanthemum and angelica powder to chrysanthemum wine. Chrysanthemum has the effects of clearing away heat and detoxifying, improving eyesight and calming the mind, so that the fermented chrysanthemum wine has a refreshing fragrance; while angelica powder mainly plays the role of nourishing blood, promoting blood circulation, regulating menstruation and relieving pain. For female friends, drinking angelica chrysanthemum wine in moderation can also have the effect of beautifying and nourishing the skin. The combination of the two and fermentation in wine can not only beautify and nourish the skin, but also achieve the beneficial effects of promoting blood circulation, removing blood stasis and dispelling cold. BRIEF DESCRIPTION OF THE DRAWINGS

[0039] FIG1 is a schematic flow diagram of a method for brewing chrysanthemum wine according to the present invention; DETAILED DESCRIPTION

[0040] 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.

[0041] The raw materials of the chrysanthemum wine are: millet stalks, wheat, black rice, fried coix seed, red beans, chrysanthemum and angelica powder. The functions of each in the chrysanthemum wine are as follows:

[0042] Millet stalks: The yeast and other probiotics provided by millet ash fermented with wheat are the core of chrysanthemum and other grain wine production. Millet ash also promotes the growth of these microorganisms.

[0043] Wheat: Wheat plays a major role in fermentation in chrysanthemum wine. Yeast in wheat converts sugars in red rice, roasted barley, and red beans into alcohol.

[0044] Purple rice: Purple rice is used in chrysanthemum wine to increase its nutritional value and taste. It is rich in protein, fat, sugar, vitamins and minerals. It is also low in sugar and rich in dietary fiber, which helps promote intestinal motility and prevent food accumulation, making it suitable for diabetic patients.

[0045] Fried Job's tears: Fried Job's tears in chrysanthemum wine mainly plays the role of clearing away heat and detoxifying, and acting as a diuretic and reducing swelling. It is helpful in eliminating body edema and improving skin conditions.

[0046] Red beans: Red beans are used in chrysanthemum wine to increase its sweetness and nutritional value. Red beans are rich in protein, dietary fiber and various vitamins.

[0047] Chrysanthemum: Chrysanthemum plays a major role in enhancing the aroma and medicinal properties of chrysanthemum wine. It has the effects of clearing away heat and detoxifying, improving eyesight and calming the mind.

[0048] Angelica powder: Angelica powder in chrysanthemum wine mainly plays the role of replenishing blood, activating blood circulation, regulating menstruation and relieving pain. For female friends, drinking angelica chrysanthemum wine in moderation can also have the effect of beautifying and nourishing the skin.

[0049] Example 1

[0050] The production of chrysanthemum wine is divided into two steps. First, koji is made, and then yeast is produced by using the koji and other raw materials to make chrysanthemum wine:

[0051] (1) The raw material ratio of the koji is: 10 parts of millet straw and 90 parts of wheat; the preparation of the chrysanthemum wine koji requires two fermentations, and the second fermentation temperature is higher than the first. The following is the preparation process of the koji:

[0052] S1. Burn millet stalks into ash, grind wheat into flour, and then mix the two until they are uniform;

[0053] S2. The mixture is placed in a ceramic jar for fermentation. The first fermentation conditions are: temperature of 26-30°C, humidity of 72%-78%, and duration of 6-8 hours.

[0054] S3. Second fermentation conditions: temperature 36-40°C, humidity 81%-90%, duration 10-12 hours. Preparation of the fermented koji is complete.

[0055] Please refer to Figure 2-3, which shows the growth trend of the number of strains in the two fermentation of koji within 12 hours.

[0056] (2) The raw material ratio of chrysanthemum wine is: 4 parts of fermented koji, 66 parts of black rice, 8 parts of fried coix seed, 5 parts of red bean, 16 parts of chrysanthemum and 1 part of angelica powder;

[0057] Described chrysanthemum wine brewing comprises the following steps:

[0058] Step 1: Clean and disinfect all containers;

[0059] Step 2: Make koji;

[0060] Step 3: Remove the stamens and pedicels of the chrysanthemum, leaving the petals, soak them in salt water for 6 minutes, rinse with clean water, and air dry;

[0061] Step 4: Soak the purple rice, fried barley and red beans in 50 degrees Celsius hot water for 6 hours. Check whether the purple rice, fried barley and red beans are soaked well. If the rice grains can be crushed by hand, continue soaking for 2 hours.

[0062] Step 5: Mix the drained purple rice, fried barley and red beans evenly and place them in a bamboo steamer. Start timing when the maximum steam appears and steam for 50 minutes.

[0063] Step 6. Open the steamer lid and sprinkle the chrysanthemum and angelica powder evenly on the purple rice, fried barley and red beans, and continue steaming over high heat for 6 to 7 minutes.

[0064] Step 7: Spread out the steamed purple rice, fried coix seed, red bean, chrysanthemum and angelica powder and air them at 30-35°C, add the fermented koji, mix the above mixture thoroughly, put it into a clay pot, flatten and press it tightly, and dig a hole with a diameter of about 3-5 cm in the middle;

[0065] Step 8: Cover with a clay lid and place in a constant temperature environment of 28-30℃ for natural fermentation. After 5-6 days, the wine will begin to emit a chrysanthemum fragrance.

[0066] Step nine: sterilize by pasteurization, and the preparation of chrysanthemum wine is completed.

[0067] Example 2

[0068] The raw material ratio of the chrysanthemum wine is: 4 parts of koji, 89 parts of purple rice, 16 parts of chrysanthemum and 1 part of angelica powder.

[0069] Example 3

[0070] The raw material ratio of the chrysanthemum wine is: 4 parts of koji, 89 parts of purple rice and 17 parts of chrysanthemum.

[0071] Example 4

[0072] The raw material ratio of the chrysanthemum wine is: 4 parts of koji, 89 parts of glutinous rice, and 17 parts of chrysanthemum.

[0073] Example 5

[0074] The preparation method of the chrysanthemum wine remains unchanged, and step nine is cancelled.

[0075] Example 6

[0076] The fermentation time of step eight of the chrysanthemum wine is extended to 2 weeks.

[0077] Example 7

[0078] The fermentation time of step eight of the chrysanthemum wine is extended to 4 weeks.

[0079] The laboratory conducted statistics on various indicators of chrysanthemum wine examples 1-7 after production, and the results are shown in Table 1-2 below

[0080] Table 1 Note: The standard range of each indicator is pH value should be between 3.5-4.5, sugar content ≤20g / L, total acidity ≤0.5g / L, volatile acidity ≤0.1g / L, alcohol content is 10%-15% (v / v)

[0081] Table 2

[0082] 1. According to the laboratory statistics of various indicators of chrysanthemum wine embodiments 1-7 after production, it is known that the standard range of various indicators is that the pH value should be between 3.5-4.5, the sugar content ≤20g / L, the total acidity ≤0.5g / L, the volatile acid ≤0.1g / L, and the alcohol content is 10%-15% (v / v). All indicators of Example 1 are within the range. By comparing the raw material formulas of Example 1 and Example 4, it can be found that Example 1 uses purple rice as the main raw material, and its sugar content is the lowest; while Example 4 uses glutinous rice as the raw material, and its sugar content is higher than that of Example 1. Yes, it can be concluded from the experimental results that purple rice can effectively reduce the sugar content of chrysanthemum wine, so the chrysanthemum wine of Example 1 is suitable for diabetic patients to drink;

[0083] Second, according to the data in Table 1, we can compare Example 1 with Examples 6-7. When the raw material formula remains unchanged, the alcohol content can be increased by extending the fermentation time.

[0084] 3. According to the data in Table 2, we can compare Examples 1-7. The change of the raw material formula does not change the preparation process and the fermentation time is prolonged under the condition that the formula remains unchanged, and the appearance, smell and taste change accordingly. At the same time, by comparing with Example 5, we can know that pasteurization can effectively kill pathogens and make the microbial content of chrysanthemum wine meet the standard. Finally, it is concluded that Example 1 has the advantages of low alcohol content, mellow taste, low sugar content and dehumidification.

[0085] While embodiments of the present invention have been shown and described, it will be appreciated by those skilled in the art that various changes, modifications, substitutions, and variations may be made to these embodiments without departing from the principles and spirit of the invention, and that the scope of the invention is defined by the appended claims and their equivalents.

Claims

1. A method for brewing chrysanthemum wine, characterized in that: The raw materials of the chrysanthemum wine are: millet stalks, wheat, black rice, fried coix seed, red bean, chrysanthemum and angelica powder.

2. The brewing method of chrysanthemum wine according to claim 1, characterized in that: The production of chrysanthemum wine is divided into two steps. First, koji is made, and then yeast is produced by using the koji and other raw materials to make chrysanthemum wine: (1) The raw material ratio of koji is: 10 parts millet stalks and 90 parts wheat; (2) The raw material ratio of chrysanthemum wine is: 4 parts of koji, 66 parts of purple rice, 8 parts of fried coix seeds, 5 parts of red beans, 16 parts of chrysanthemum and 1 part of angelica powder.

3. The method for brewing chrysanthemum wine according to claim 2, wherein: Described chrysanthemum wine brewing comprises the following steps: Step 1: Clean and disinfect all containers; Step 2: Make koji; Step 3: Remove the stamens and pedicels of the chrysanthemum, leaving the petals, soak them in salt water for 6 minutes, rinse with clean water, and air dry; Step 4: Soak the purple rice, fried barley and red beans in 50 degrees Celsius hot water for 6 hours. Check whether the purple rice, fried barley and red beans are soaked well. If the rice grains can be crushed by hand, continue soaking for 2 hours. Step 5: Mix the drained purple rice, fried barley and red beans evenly and place them in a bamboo steamer. Start timing when the maximum steam appears and steam for 50 minutes. Step 6. Open the steamer lid and sprinkle the chrysanthemum and angelica powder evenly on the purple rice, fried barley and red beans, and continue steaming over high heat for 6 to 7 minutes. Step 7: Spread out the steamed purple rice, fried coix seed, red bean, chrysanthemum and angelica powder and air them at 30-35°C, add the fermented koji, mix the above mixture thoroughly, put it into a clay pot, flatten and press it tightly, and dig a hole with a diameter of about 3-5 cm in the middle; Step 8: Cover with clay and place in a constant temperature environment of 28-30℃ for natural fermentation for 5-6 days Then the wine begins to come out, giving off a chrysanthemum fragrance; Step nine: sterilize by pasteurization, and the preparation of chrysanthemum wine is completed.

4. The method for brewing chrysanthemum wine according to claim 3, wherein: The preparation of chrysanthemum wine koji requires two fermentations, with the second fermentation temperature being higher than the first. The following is the preparation process of the koji: S1. Burn millet stalks into ash, grind wheat into flour, and then mix the two until they are uniform; S2. The mixture is placed in a ceramic jar for fermentation. The first fermentation conditions are: temperature of 26-30°C, humidity of 72%-78%, and duration of 6-8 hours. S3. Second fermentation conditions: temperature 36-40°C, humidity 81%-90%, duration 10-12 hours. Preparation of koji is completed.

5. The method for brewing chrysanthemum wine according to claim 2, wherein: The raw material ratio of the chrysanthemum wine is: 4 parts of koji, 89 parts of purple rice, 16 parts of chrysanthemum and 1 part of angelica powder.

6. The method for brewing chrysanthemum wine according to claim 2, wherein: The raw material ratio of the chrysanthemum wine is: 4 parts of koji, 89 parts of purple rice and 17 parts of chrysanthemum.

7. The method for brewing chrysanthemum wine according to claim 2, characterized in that: The raw material ratio of the chrysanthemum wine is: 4 parts of koji, 89 parts of glutinous rice, and 17 parts of chrysanthemum.

8. The method for brewing chrysanthemum wine according to claim 3, characterized in that: The preparation method of the chrysanthemum wine remains unchanged, and step nine is cancelled.

9. The method for brewing chrysanthemum wine according to claim 1, characterized in that: The fermentation time of step eight of the chrysanthemum wine is extended to 2 weeks.

10. The method for brewing chrysanthemum wine according to claim 1, characterized in that: The fermentation time of step eight of the chrysanthemum wine is extended to 4 weeks.

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