Production process of lotus seed clear wine

Abstract

The invention relates to a production process of a lotus seed clear wine. The production process comprises the following steps: selecting and treating milled rice, lotus seeds and water; washing and soaking the milled rice, and crushing the lotus seeds; initially steam-cooking and cooling the mixture of the washed milled rice and the crushed lotus seeds; primarily adding the cooked mixture for fermentation; secondarily adding the cooked mixture for fermentation; adding the cooked mixture for fermentation for the third time; squeezing, clarifying, blending, filtering and adsorbing; adding carbon dioxide, filling and inspecting; and finally pasteurizing to obtain the finished product. In the step of secondarily adding the cooked mixture for fermentation, on the basis of the primary fermentation, water and rice yeast are added while the cooked mixture of the high-quality milled rice and lotus seeds is added; and in addition, the wine is blended with a proper amount of pure water before squeezing. By utilizing the production process, the obtained lotus seed clear wine has prominent fragrance, comfortable, exquisite, soft, rich and sweet taste, and full-bodied, harmonious and unique flavor; and aerobic microbes in the wine can be killed and meanwhile the growth of the microbes can be inhibited, thus prolonging the shelf life of the clear wine.

Description

technical field [0001] The invention relates to a production process of lotus seed sake. Background technique [0002] Generally, the process of brewing sake from pure rice is: selection of polished rice and water, treatment → cleaning, soaking → cooking, cooling → initial fermentation → second fermentation → third fermentation → pressing, clarification, blending, filtration and adsorption → irrigation Packing, inspection→pasteurization→finished product. The general method for making lotus seed sake is: selection and treatment of polished rice, lotus seeds, and water → cleaning and soaking of polished rice and cleaning and crushing of lotus seeds → cooking and cooling after mixing polished rice and lotus seeds → initial fermentation → second fermentation → third Fermentation → pressing, clarification, blending, filtration and adsorption → filling, inspection → pasteurization → finished product. The sake made by the above method still has deficiencies in its mouthfeel and a...

AI Technical Summary

Problems solved by technology

The sake made by the above method still has deficiencies in its mouthfeel and aroma, and the acidity is too high