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CN-122012201-A - Preparation method of gastrodia elata yellow wine

CN122012201ACN 122012201 ACN122012201 ACN 122012201ACN-122012201-A

Abstract

The invention relates to the technical field of yellow wine brewing, in particular to a preparation method of gastrodia elata yellow wine combining a county traditional yellow wine process and a gastrodia elata health care effect. The gastrodia elata yellow wine is prepared by taking local glutinous rice in county, wild polygonum flower small starter and gastrodia elata as main raw materials and integrating a fermentation process of 'no water adding and pouring back', and the gastrodia elata yellow wine with the traditional yellow wine flavor and the gastrodia elata health care effect is prepared by optimizing the gastrodia elata adding form and the fermentation parameter proportion, has mellow and coordinated flavor and obvious health care value, and solves the problems of single flavor and incomplete dissolution of active ingredients of the traditional gastrodia elata wine.

Inventors

  • DENG QINGSHAN
  • SONG RUIBIN
  • SONG JUN
  • CHEN WEI

Assignees

  • 房县诗蕊酒业有限公司

Dates

Publication Date
20260512
Application Date
20260325

Claims (5)

  1. 1. The preparation method of the gastrodia elata yellow wine is characterized by comprising the following steps of: 1. Pretreatment of raw materials: The glutinous rice treatment comprises selecting glutinous rice, soaking in mineral water for 12-48 hr at 15-25deg.C, changing water every 12 hr to prevent the glutinous rice from souring, and draining until no free water is present on the surface of the soaked glutinous rice to ensure steaming effect; The preparation method of rhizoma Gastrodiae additive comprises selecting high-quality rhizoma Gastrodiae, cleaning, slicing, drying at 60-70deg.C until water content is less than or equal to 10%, and pulverizing into 100-200 mesh rhizoma Gastrodiae powder, or preparing rhizoma Gastrodiae additive with water extraction process, wherein the rhizoma Gastrodiae additive is prepared by slicing rhizoma Gastrodiae, adding 8-12 times of water, reflux extracting for 2-3 times, each time for 1-2 hr, mixing extractive solutions, concentrating to relative density of 1.05-1.10 at 20deg.C, and making into rhizoma Gastrodiae additive; 2. Steaming rice: Putting the glutinous rice treated in the step 1 into a wooden steamer, steaming for 20-40min with strong fire, wherein steam needs to be ensured to penetrate through a rice layer in the steaming process until the rice grains are well cooked and do not pinch, the grains are kept clear, and the steamed glutinous rice needs to be spread and cooled to 25-30 ℃; 3. fermenting with yeast Mixing yeast, namely fully and uniformly stirring the sticky rice, the wild polygonum tinctorium flower small yeast in county and the gastrodia elata additive after cooling in the step 2, wherein the weight of the wild polygonum tinctorium flower small yeast in county is 0.5-1.2% of the weight of the sticky rice, and the weight of the gastrodia elata additive is 0.5-3% of the weight of the sticky rice; The preparation method comprises the steps of (1) pre-fermentation, namely filling the raw materials mixed with the yeast into a ceramic jar, reserving a pit with a large bowl mouth in the middle for ventilation, and adopting a 'sweet mash showering' process for pre-fermentation, wherein the pre-fermentation temperature is controlled to be 25-28 ℃, the time is 7-10 days, the showering is performed for 1-2 times per day, the showering quantity is 10% -15% of the volume of fermented grains, and the fermentation is promoted to be uniformly performed, so that the glutinous rice starch is fully saccharified; after the primary fermentation is finished, sealing the ceramic jar, transferring the ceramic jar into the secondary fermentation, controlling the secondary fermentation temperature to be 20-25 ℃ and the time to be 20-30 days, controlling the environmental humidity to be 65-75%, ensuring the slow metabolism of microorganisms, forming rich flavor substances, and simultaneously fully dissolving out the effective components of the gastrodia elata; 4. Squeezing and clarifying After fermentation, filling the fermented grains into a cloth bag, squeezing with a heavy object to obtain wine, controlling pressure during squeezing to avoid turbidity of the wine, standing the obtained wine for 7-14 days, and removing precipitate to obtain rhizoma Gastrodiae yellow wine base wine; 5. Sterilizing and filling Pasteurizing the raw wine, sterilizing microorganisms in the wine liquid, preventing deterioration, and packaging and sealing to obtain the final product rhizoma Gastrodiae yellow wine.
  2. 2. The method for preparing gastrodia elata yellow wine according to claim 1, wherein the glutinous rice in the step 1 is 'three inch snow glutinous rice' in county, and the mineral water is Qingfeng fracture zone natural mineral water.
  3. 3. The preparation method of the gastrodia elata yellow wine according to claim 1, wherein the process of 'sweet mash showering' in the step 3 is as follows: 1. Preparation of the Process front-end Before entering the shower-back process, the preparation of primary basic fermentation is required to be completed: The initial saccharification and standing, namely sealing and preserving a ceramic jar, controlling the temperature to be 25-28 ℃ and standing for 24 hours, wherein microorganisms in distiller's yeast start to act, starch in glutinous rice is gradually saccharified, supernatant liquid (locally called fu water) is gradually soaked in the dimple, and the supernatant liquid is mash liquid for completing the initial saccharification, is rich in active saccharifying enzyme, yeast flora and fermentable sugar, and provides a foundation for back leaching; 2. Detailed operation of the shower stage The showering process is concentrated on the 3 rd to 5 th days of the primary fermentation and lasts for about 3 days, and the specific operation is as follows: the operation frequency is that the showering operation is carried out for 1 to 2 times every day, thus ensuring the uniformity of a fermentation system; the specific operation flow is as follows: Opening a heat-insulating cover of the ceramic jar, and scooping out all clear sweet mash on the upper layer of the fermentation jar by using a special disinfected scooping tool; Uniformly showering the scooped clear liquid on the surface of the vinasse at the lower layer to slowly and uniformly permeate the whole vinasse layer, and taking active enzyme, yeast and sugar at the upper layer into the lower layer in a leaching manner to promote the full saccharification of starch at the lower layer; each time of showering needs to ensure that the clear liquid is completely showered, and the whole surface of the vinasse is uniformly covered, so that inconsistent fermentation caused by uneven local showering is avoided; And (3) controlling technological parameters: in the whole showering stage, the temperature in the fermentation cylinder needs to be stably controlled at 23-25 ℃, so that the pollution of mixed bacteria caused by local overheating is avoided; No extra exogenous water is added in the whole process, and fermentation is completed completely by means of the self water and sugar of the glutinous rice, so that the alcoholic strength is naturally increased to 11-15% vol; 3. Procedure ending and joining After the showering process lasts for 3-5 days, the whole vinasse is observed to be separated from the wall of the ceramic jar, the whole vinasse floats, the showering stage is finished, and the subsequent wine feeding and post-fermentation processes can be performed.
  4. 4. The method for preparing the gastrodia elata yellow wine according to claim 1, wherein 0.1% -0.2% of chitosan is added into the gastrodia elata yellow wine base wine in the step 4 to serve as a clarifying agent, and the clarifying effect is improved.
  5. 5. The method for preparing the gastrodia elata yellow wine according to claim 1, wherein in the step 3, when gastrodia elata raw materials are gastrodia elata powder, the adding amount is 1.5% -2% of the mass of glutinous rice, and when gastrodia elata extract is 2% -2.5% of the mass of glutinous rice.

Description

Preparation method of gastrodia elata yellow wine Technical Field The invention relates to the technical field of yellow wine brewing, in particular to a preparation method of gastrodia elata yellow wine combining a county traditional yellow wine process and a gastrodia elata health care effect. Background The rice wine is a Chinese national geographic marking product, is known by the traditional technology of 'no water adding and showering' and mellow flavor, adopts local glutinous rice, wild polygonum flower small starter and natural mineral water for fermentation, and has a unique semi-sweet style. Gastrodia elata is a traditional rare Chinese medicinal material, has the effects of suppressing liver-yang, dispelling wind, dredging collaterals, improving headache and insomnia, and is often used for preparing health wine. In the prior art, the gastrodia elata wine is mostly soaked in white spirit by adopting a white spirit soaking method, and the method is simple to operate, but the gastrodia elata wine is not completely dissolved out, is single in flavor and lacks mellow taste of yellow wine, and also has the advantages that part of gastrodia elata yellow wine is fermented by adopting a mode of simply adding gastrodia elata powder, but the traditional technology of the Jiang county yellow wine is not combined, so that the gastrodia elata wine is not coordinated in flavor due to loss of the gastrodia elata active ingredient in the fermentation process, and cannot have the flavor of the traditional yellow wine and the health care effect of the gastrodia elata. Therefore, a preparation method of the gastrodia elata yellow wine is needed, which combines the traditional technology of the Jiang county yellow wine, optimizes the adding mode and fermentation parameters of the gastrodia elata, enables the effective components of the gastrodia elata to be fully dissolved out, and simultaneously maintains the unique flavor of the yellow wine. Disclosure of Invention The invention aims to provide a preparation method of gastrodia elata yellow wine, which solves the problems of single flavor and incomplete dissolution of active ingredients of gastrodia elata wine in the prior art, and optimizes the adding form and fermentation parameters of gastrodia elata by combining the traditional technology of the rice wine in county of China, so as to prepare the gastrodia elata yellow wine with flavor and health care functions. In order to achieve the above purpose, the invention adopts the following technical scheme: A preparation method of gastrodia elata yellow wine comprises the following steps: 1. Pretreatment of raw materials: The Oryza Glutinosa treatment comprises selecting Oryza Glutinosa, soaking in mineral water for 12-48 hr at 15-25deg.C, changing water every 12 hr to prevent Oryza Glutinosa from souring, and draining until free water is not present on the surface of the soaked Oryza Glutinosa to ensure steaming effect. The preparation method of the gastrodia elata additive comprises selecting high-quality gastrodia elata, cleaning, slicing, drying at 60-70 ℃ until the moisture content is less than or equal to 10%, and then crushing into 100-200 mesh gastrodia elata powder to prepare the gastrodia elata additive, or preparing the gastrodia elata additive which is finished product gastrodia elata extract by adopting a water extraction process, wherein the gastrodia elata additive is prepared by slicing the gastrodia elata, adding 8-12 times of water, reflux-extracting for 2-3 times, each time for 1-2 hours, combining the extracting solutions, and concentrating the extracting solutions to the relative density of 1.05-1.10 (20 ℃). 2. Steaming rice: And (3) putting the glutinous rice treated in the step (1) into a wooden steamer, steaming for 20-40min with strong fire, wherein steam needs to be ensured to penetrate through a rice layer in the steaming process until rice grains are well cooked and are not pinched, the grains are kept clear, the steamed glutinous rice needs to be spread and cooled to 25-30 ℃, the microbial activity is influenced due to the too low temperature, and yeasts are scalded due to the too high temperature. 3. Fermenting with yeast Mixing yeast, namely fully and uniformly stirring the sticky rice, the wild polygonum tinctorium flower small yeast in county and the gastrodia elata additive after cooling in the step 2, wherein the weight of the wild polygonum tinctorium flower small yeast in county is 0.5-1.2% of the weight of the sticky rice, and the weight of the gastrodia elata additive is 0.5-3% of the weight of the sticky rice; And (3) pre-fermentation, namely filling the raw materials mixed with the yeast into a ceramic jar, reserving a pit with a large bowl mouth in the middle for ventilation, and adopting a 'sweet mash showering' process for pre-fermentation, wherein the pre-fermentation temperature is controlled at 25-28 ℃, the time is 7-10 days, the showering is performed for 1-2 times per