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Method for making special yellow wine containing lotus leaf flavonoids

A technology of lotus leaf flavonoids and rice wine, which is applied in the field of brewing special rice wine, can solve the problems of being drunk and not easy to wake up after a long time, and achieve the effect of elegant wine, rich nutrition and stable taste

Active Publication Date: 2013-01-02
安徽马头墙酒业有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Therefore, once the low-alcohol rice wine is drunk too much, it will still be very high, and it will not be easy to wake up after being drunk for a long time.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 2

[0057] Embodiment 2, a kind of brewing method that contains lotus leaf flavonoid content is 40mg / L, and total sugar content is a kind of lotus leaf rice wine of 25g / L, and the method comprises the following steps:

[0058] A. Raw material handling:

[0059] Choose 500 kg of round glutinous rice with full grains for glutinous rice, soak the glutinous rice; clean the rice soaking bucket, put clean tap water into the rice soaking bucket, put a certain amount of glutinous rice into the rice soaking bucket when the volume of the rice soaking bucket is half, and put it in. Finally, smooth the rice noodles; then put water into the rice soaking bucket until it is 10-15cm higher than the rice noodles; the number of days for soaking rice is 1-2 days;

[0060] Preparation of lotus leaf flavonoids extract: wash the lotus leaves collected from summer solstice and late autumn, dry them in the sun, and dry them with hot air at 65°C for 10 hours until the water content is 11%; then put the dr...

Embodiment 3

[0067] Embodiment 3, a kind of containing lotus leaf flavone content is 30mg / L, and total sugar content is the brewing method of a kind of lotus leaf rice wine (big rice type) of 20g / L, and the method comprises the following steps:

[0068] A. Raw material handling:

[0069] Choose 500 kg of round glutinous rice with full grains for glutinous rice. Soak the glutinous rice: Clean the rice soaking bucket, put clean tap water into the rice soaking bucket, and put a certain amount of glutinous rice into the rice soaking bucket when the volume is half of the rice soaking bucket. Finally, smooth the rice noodles; then put water into the rice soaking bucket until it is 10-15cm higher than the rice noodles; the rice soaking cycle for rice wine is generally 16 days;

[0070] Preparation of lotus leaf flavonoids extract: wash the lotus leaves collected from summer solstice and late autumn, dry them in the sun, and dry them with hot air at 65°C for 10 hours until the water content is 6%;...

Embodiment 4

[0077] Embodiment 4, a kind of containing lotus leaf flavone content is 40mg / L, and total sugar content is the brewing method of a kind of lotus leaf rice wine (big rice type) of 25g / L, and the method comprises the following steps:

[0078] A. Raw material processing: use 500 kg of round glutinous rice with full grains for glutinous rice, soak the glutinous rice; clean the rice soaking bucket, put clean tap water into the rice soaking bucket, put a certain amount into the rice soaking bucket when the volume of the rice soaking bucket is half After putting in the glutinous rice, smooth the rice surface, and then put water into the rice soaking bucket until it is 10-15cm higher than the rice surface. The rice soaking period for rice wine is generally 19 days;

[0079] Preparation of lotus leaf flavonoids extract: the lotus leaves are washed with fresh lotus leaves collected from summer solstice and late autumn, dried in the sun at 65°C for 10 hours with hot air until the water co...

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Abstract

The invention discloses a method for making special yellow wine containing lotus leaf flavonoids, which comprises the following steps: selecting raw materials, processing raw materials, soaking sticky rice, preparing lotus leaf flavonoid extract, stewing, performing pre-fermentation, performing post-fermentation, boiling wine, filling, sealing and the like. And thus, the body-building and health-care special yellow wine which has slight wine fragrance and fresh mouthfeel and is insusceptible to causing headache and making people get drunk easily is prepared. The time for the ingredients of the wine to fuse is full, so the mouthfeel of the yellow wine is stable and balance without splitting. The yellow wine has a bright color, light wine fragrance and uniform and fresh mouthfeel, and is insusceptible to causing headache and making people get drunk easily. In addition, the yellow wine contains a proper amount of lotus leaf flavonoids and therefore has the advantage of health care.

Description

technical field [0001] The invention relates to a brewing method of special rice wine, in particular to a brewing method of special rice wine containing lotus leaf flavonoids, and belongs to the technical field of rice wine brewing. Background technique [0002] Yellow rice wine is a traditional Chinese product with a long history, warm and mellow taste, lower alcohol content than white wine, and better performance in health care, so it is very popular among consumers. It is easy to get on the head, and it is not easy to wake up after a long time of drunkenness. The national standard "Yellow Wine" revised in 2008 (GB / T13662-2008) is divided into 3 categories according to the product style: traditional craft rice wine, that is, traditional rice wine; refreshing rice wine, which is characterized by adding koji and has a relatively refreshing taste; special rice wine : Mainly refers to the addition of some medicinal and edible substances on the wine base to make it a special s...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): C12G3/02C12R1/865
Inventor 庞霞曹天亮蔡为荣马静赵志林张晓玲
Owner 安徽马头墙酒业有限公司
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