How is osmanthus fermented? Can dried osmanthus be fermented to make wine?

Osmanthus likes acid, and the rice water fermented in this way is better than ferrous sulfate.

Osmanthus wine. With osmanthus and mountain grapes.

It is made of raw materials, which are soaked, distilled, adjusted, aged and filtered, and the alcohol content is 15 to 20 degrees.

Ingredient formula: 5 kg of Jiang rice, koji.

50 grams, sugar.

500 grams, 50 grams of osmanthus.

How to make:1Put the rice into a basin, wash it and pour it into water, soak it for about 2 hours, pour the rice into the cage drawer with a cloth of drawers, and spread it evenly. Steam over high heat for about 1 hour. The steamed rice should not be rotten and have no filling.

2.Remove the rice and let it cool (or rinse with cold water and drain the water). Pour it on a table or in a large basin, add 50 grams of koji (the koji should be rolled out with a rolling pin) and stir well.

Then put it into a small jar or a porcelain bucket and flatten it by hand. Put it in a room at room temperature 15 20 to ferment, about 2 to 3 days to see whether the wine is out of the wine, whether the taste of the wine is sweet and sour. Be careful not to ferment too old so as not to become pure acid.

3.Place the fine luo on the mouth of the barrel, pour the fermented sake into the rako, pour cold water over the sake brew, and rub the rice with your hands until the sake is rubbed off and the remaining rice residue is discarded. 5 kilograms of rice can produce about kilograms of filtered thick wine.

Then pour the strained thick wine into a pot and bring to a boil. Then dig into the porcelain barrel, add sugar and osmanthus, that is, osmanthus thick wine.

Osmanthus wine characteristics.

It doesn't look like wine, but it looks like wine. The general wine is clear, the wine is viscous, the wine is generally spicy and spicy, and the wine is sweet.

The alcohol content can reach 12-15 degrees. It is best to heat it when drinking.

Osmanthus brewed and fermented for 2 to 3 days on it. The production method of osmanthus brewing is relatively simple, everyone needs to prepare an appropriate amount of local osmanthus and mountain grapes, of course, Jiang rice, koji, and sugar also need to be prepared. When making it, we need to wash the rice first, and then pour water into it, generally speaking, it needs to be soaked for two hours, and then the rice needs to be put on the cage drawer and spread evenly, and it is more appropriate to steam and cook for about an hour.

After the steaming is completed, you need to take out the rice and let it cool, then add an appropriate amount of koji, and then stir well. After the most buried eggplant, you can put the processed Jiang rice into a ceramic barrel for fermentation, generally speaking, fermentation for 2 to 3 days.

The degree of osmanthus stuffed.

The alcohol content of osmanthus brew is not high, about 12 to 15 degrees. People drink osmanthus brew in moderation can play a role in strengthening the stomach and invigorating blood, of course, its effect of moistening the lungs and quenching thirst is also very good. However, it is not suitable for people who are sensitive to the chain sign to drink osmanthus brew, because it may cause allergic reactions.

If people's fatigue is very serious, then it is also very necessary to drink a moderate amount of osmanthus brew every day.

Osmanthus is a fragrant flower that blooms in autumn and can be used not only for food but also for beauty. However, fresh osmanthus flowers are prone to discoloration during fermentation. What is the cause of this phenomenon?

Here is a detailed introduction for you.

Composition and discoloration of osmanthus Osmanthus is rich in volatile oils, fatty oils, proteins, sugars and other components, which bring out the unique aroma and delicious taste of osmanthus. However, when osmanthus encounters an external environment such as oxygen, water, and microorganisms, it will begin to undergo an enzyme reaction, resulting in discoloration.

The anthocyanins in osmanthus are thought to be the main ingredient that causes discoloration. Enzymes are the key factors that mediate anthocyanin reactions. When osmanthus is contaminated by microorganisms, it will start the enzyme reaction to accelerate the oxidation of anthocyanins, so that the osmanthus will change from bright yellow to tan or even black.

The reasons for the discoloration of osmanthus are mainly as follows

1. Microbial proliferation

If the storage environment is poor or the petal surface is contaminated, it can lead to the growth and proliferation of microorganisms. The enzymes produced by microorganisms can accelerate the reaction of anthocyanins and change the color of osmanthus flowers.

2. Oxygen oxidation

The anthocyanin components in osmanthus are susceptible to the influence of oxygen and undergo oxidation reactions, which can lead to discoloration.

3. The storage time is too long

Osmanthus has a short fresh life, and too long a time will easily lead to rot and mold. Under long-term storage, the anthocyanins in osmanthus are affected by biological enzymes and microorganisms, resulting in discoloration.

How to prevent osmanthus from discoloringIn order to avoid fresh osmanthus from changing color during fermentation, we can take the following measures:

1. Deal with it in a timely manner

Freshly picked osmanthus flowers are best processed immediately or stored in time to help maintain the freshness of the petals. If left untreated for a long time, it is prone to decay and deterioration, which will accelerate the decomposition and oxidation of anthocyanins.

2. Strictly control the temperature

The storage temperature of osmanthus should be controlled below 5 to prevent the growth and reproduction of microorganisms. At the same time, the storage time of osmanthus should also be controlled within 3 days to avoid further decomposition of anthocyanins.

3. Drying treatment

In order to prevent the influence of water on osmanthus flowers, we can dry osmanthus flowers or use drying methods such as low-temperature baking to reduce the content of moisture, thereby slowing down the decomposition and oxidation of anthocyanins.

Summary: Fresh osmanthus flowers are prone to discoloration during fermentation, which is caused by the oxidation reaction of anthocyanin components affected by the external environment. We can prevent osmanthus from discoloring and maintain its freshness and beautiful color by taking methods such as timely treatment, strict temperature control, and drying treatment.

The traditional method is to ferment, sugar osmanthus is a way to preserve osmanthus to stimulate the skin. The production method is also simple, that is, use white sugar or brown sugar to pickle the osmanthus flowers. The traditional method of making the difference sugar osmanthus needs to be stored for a long time to let it ferment, otherwise the bitter and astringent taste of the flower itself cannot be removed.

Main Benefits:1The aromatic substances contained in osmanthus can dilute phlegm, promote the discharge of respiratory sputum, and have the effects of phlegm, cough and asthma;

2.Osmanthus is fragrant, has the function of qi, can relieve pain, disperse blood and eliminate stasis, and promote the excretion of intestinal turbid substances;

3.Osmanthus is fragrant, can remove the odor in the mouth, and has the effect of killing bacteria in the mouth, and is a good food therapy for patients with bad breath;

4. Therapeutic effect: Sugar osmanthus is sweet in taste and flat in nature;

5. It has the effects of moistening the lungs and socks to relieve cough, benefiting the lungs, soothing liver qi, nourishing yin, seasoning, removing bad breath, and detoxifying salt and halogen.

Osmanthus seeds can continue to be planted after fermentation, but the following points need to be noted:

1.Cleaning: After the osmanthus seeds are fermented, there will be a layer of white mold on the surface, which needs to be rinsed with water to remove mold and impurities on the surface.

2.Drying: Dry the cleaned osmanthus seeds in a ventilated place to prevent moisture residue and mold.

3.Storage: Place the dried osmanthus seeds in a dry, ventilated place and store them in a sealed bag or container to prevent contamination from moisture and other bacteria. It is best to store at a temperature of around 5 degrees Celsius.

4.Planting: Take out the preserved osmanthus seeds and plant them according to the usual planting method. During the planting process, it is necessary to pay attention to keeping the soil moist and giving the right amount of light and fertilizer.

It should be noted that fermentation will cause a certain loss of nutrients in osmanthus seeds, so the nutritional value of fermented osmanthus seeds will be reduced when planted and eaten. In addition, if it is found that the osmanthus seeds have deteriorated during the fermentation process, or have a peculiar smell, it is recommended not to continue planting and eating.

Osmanthus likes sourness, and uses such fermented rice water to replenish acid, and it is good to use it to tease the edge.