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Production method for processing red wine by using lotus roots

A production method and technology for red wine, applied in the field of red wine production technology, can solve the problems affecting the sensory quality of the product and the deep processing, and the industrial application value cannot be better exerted, and achieve unique flavor, clear color and rich nutrition. Effect

Active Publication Date: 2010-12-08
祁国银
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AI Technical Summary

Problems solved by technology

Discoloration will also affect the sensory quality and deep processing of the product, so that its important industrial application value cannot be better exerted

Method used

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Experimental program
Comparison scheme
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Embodiment Construction

[0016] Steps:

[0017] 1. Raw material cleaning:

[0018] Choose fresh lotus root, remove the joints and rotten parts of the lotus root, and clean it.

[0019] 2. Pulping:

[0020] After the lotus root is cut into shreds, it is ground into lotus root pulp with a grinder or a refiner.

[0021] Take most of the lotus root slurry and add clear water, filter to remove the lotus root residue, take starch slurry, and adjust the mass percentage concentration of the starch slurry to 26% to 33% with clear water.

[0022] 3. Ingredients, hydrolysis:

[0023] Take 100kg of lotus root slurry, 900kg of starch slurry with a concentration of 26%-33%, and 1kg of high-temperature amylase, mix them, stir continuously, and heat to 80-90°C. After the starch slurry is completely dissolved, use coiled tap water to dissolve the mixture. Lower the temperature to 30-35°C, then add 0.5-2kg of glucoamylase to make a sugar solution with a sugar content ≥ 13 degrees, and then place the sugar solution ...

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Abstract

The invention discloses a production method for processing red wine by using lotus roots, which relates to a production process for red wine. The method comprises the following steps of: preparing the clean lotus roots into lotus root slurry, washing and filtrating, and taking starch slurry; and mixing the lotus root slurry, the starch slurry and high-temperature amylase and heating the mixture till the starch slurry is fully dissolved, then cooling the mixture to between 30 and 35 DEG C, adding saccharifying enzyme into the mixture, putting the sugar solution into a fermentation vat, adding pure yeast wine into the fermentation vat, stirring the solution uniformly and then sealing the solution, standing the solution for 8 to 10 hours at the environmental temperature of between 26 and 32 DEG C, keeping the temperature in the fermentation vat between 28 and 35 DEG C, and pumping the fermented solution into a post-fermentation tank after 9 to 11 days for storage and ageing. Without special additive processing such as color protection and the like, the product has peculiar aroma and smell of the lotus roots, bright luster, unique flavor and rich nutrition, most important, keeps all water-soluble substances and nutritional components of the lotus roots, and can assist digestion, strengthen spleen and stomach, reduce fat, enrich blood, nourish blood promote tissue regeneration and keep healthy after drinking all the year round.

Description

technical field [0001] The invention relates to a production technology of red wine, in particular to a production technology of red wine with lotus root as raw material. Background technique [0002] Lotus root, that is, lotus root is a kind of food that people like. It contains various nutrients needed by the human body and has a high nutritional and health care effect. People mainly eat lotus root raw or cooked. Of course, there are many products with different characteristics, but they are all processed by adding different types of additives, which changes the biological characteristics of lotus root to varying degrees, or even reduces them. The nutritional value of lotus root itself. [0003] In addition, because lotus root products are prone to discoloration during processing, this is because lotus root is rich in phenols, carbohydrates, and proteins. The root cause of discoloration is enzymatic browning and non-enzymatic browning. Discoloration will also affect the ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12G3/02C12G3/04
Inventor 吴珏祁国银
Owner 祁国银
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