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Lotus leaf wine and preparation method thereof

A technology of lotus leaf and lotus leaf juice, which is applied in the field of lotus leaf wine and its preparation, can solve the problems of insufficient utilization of active ingredients of lotus leaf, low utilization rate of active substances of lotus leaf, waste of resources, etc., and achieve low overall price, Fresh and transparent appearance, elegant aroma effect

Inactive Publication Date: 2014-06-18
YIBIN LONGMEN WINE CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] The purpose of the present invention is to provide a kind of lotus leaf wine and its preparation method, to solve the low utilization rate of lotus leaf active matter in the prior art, and a large amount of lotus leaves are discarded, so that the active ingredients of lotus leaves cannot be fully utilized, resulting in resource failure. waste problem

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0022] A kind of lotus leaf wine is made up of 5kg lotus leaf, 100kg original liquor, 80kg water, 0.02kg honey and 0.16kg seasoning liquid.

[0023] The preparation method is as follows:

[0024] (1) Preparation of lotus leaf juice: screen fresh or dried lotus leaves, grind lotus leaves into fine powder, weigh 5kg of lotus leaf powder passed through a 20-mesh sieve and put it in a container, add the original alcohol content of 70%vol Liquor 10kg, soaked at room temperature for 180 days, stirred and mixed once every 3 days during the soaking period, filtered after reaching the soaking time, to obtain lotus leaf juice and lotus leaf residue;

[0025] Preparation of seasoning liquid: 5kg Shuanglunditou wine (greater than 70%vol), 5kg Shuanglunditail wine (30-40%vol), 2kg bottom pit yellow water, 1kg honey, 60kg pit-flavored seasoning wine (68-40%vol) 72%vol) and 27kg Luzhou-flavored seasoning wine (68-72%vol) are mixed evenly to obtain the seasoning liquid;

[0026] (2) Add 80k...

Embodiment 2

[0028] A kind of lotus leaf wine is made up of 6kg lotus leaf, 100kg original liquor, 125kg water, 0.03kg honey and 0.32kg seasoning liquid.

[0029] The preparation method is as follows:

[0030] (1) Preparation of lotus leaf juice: screen fresh or dried lotus leaves, grind lotus leaves into fine powder, weigh 6kg of lotus leaf powder passed through a 20-mesh sieve and put it in a container, add the original alcohol content of 65%vol Liquor 9kg, soaked at room temperature for 240 days, stirred and mixed once every 3 days during the soaking period, filtered after reaching the soaking time, to obtain lotus leaf juice and lotus leaf residue;

[0031] Preparation of seasoning liquid: 5kg Shuanglunditou wine (greater than 70%vol), 5kg Shuanglunditail wine (30-40%vol), 2kg bottom pit yellow water, 1kg honey, 60kg pit-flavored seasoning wine (68-40%vol) 72%vol) and 27kg Luzhou-flavored seasoning wine (68-72%vol) are mixed evenly to obtain the seasoning liquid;

[0032] (2) Add 125...

Embodiment 3

[0034] A kind of lotus leaf wine is made up of 9kg lotus leaf, 110kg original liquor, 145kg water, 0.04kg honey and 0.44kg seasoning liquid.

[0035] The preparation method is as follows:

[0036] (1) Preparation of lotus leaf juice: Screen fresh or dried lotus leaves, grind lotus leaves into fine powder, weigh 9kg of lotus leaf powder passed through a 10-mesh sieve and put it in a container, add the original alcohol content of 60%vol Liquor 27kg, soaked at room temperature for 170 days, stirred and mixed once every 3 days during the soaking period, filtered after reaching the soaking time, and obtained lotus leaf juice and lotus leaf residue;

[0037] Preparation of seasoning liquid: 5kg Shuanglunditou wine (greater than 70%vol), 5kg Shuanglunditail wine (30-40%vol), 2kg bottom pit yellow water, 1kg honey, 60kg pit-flavored seasoning wine (68-40%vol) 72%vol) and 27kg Luzhou-flavored seasoning wine (68-72%vol) are mixed evenly to obtain the seasoning liquid;

[0038] (2) Add...

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PUM

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Abstract

The invention discloses a lotus leaf wine and a preparation method thereof, which solve the problem that the utilization rate of active matters of lotus leaves is low, and a large amount of lotus leaf waste gas is produced, so that the effective components of lotus leaves can not fully used, thereby resulting in waste of resources in the prior art. A lotus leaf wine comprises the following components in part by weight: 90-110 parts of an original white wine, 2-15 parts of lotus leaves, and 40-190 parts of water. The invention also provides a preparation method of the lotus leaf wine. The lotus leaf wine disclosed by the invention is fresh and transparent in appearance and greenish-yellow, has the typical style characteristics such as unique elegant fragrance, purity, mildness, smoothness, mellowest taste, long after-taste, and incapability of dizziness after binge drinking, and has the effects of clearing away the heart-fire, improving eyesight, clearing heat and expelling damp, stopping bleeding, clearing damp, reducing fat and losing weight, and achieving antibacterial, antiviral and antioxidant effects, and the like.

Description

technical field [0001] The invention relates to a lotus leaf wine and a preparation method thereof. Background technique [0002] The lotus leaf is the leaf of the water lily plant lotus, which is planted in both the north and the south of my country. Lotus leaf is a medicinal and edible plant leaf, rich in β-carotene, flavonoids, volatile oil, soaps, vitamin C, nuciferine, N-nornuciferine, O-nornuciferine Alkaline, argoline, amepaline, N-methyl hengzhou citrine, protonuciline, tulipine and other basic ingredients with anti-mitotic effects, which have the functions of clearing away heat and dampness, hemostasis and diuresis, reducing Fat loss, antibacterial, antiviral and antioxidative effects. [0003] Only a small part of the lotus leaves in my country is used as medicinal materials or processed food, and most of the lotus leaves are discarded. When the existing lotus leaf processed food is produced, water is mostly used as a solvent for production, such as the producti...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): C12G3/04
Inventor 周厚君
Owner YIBIN LONGMEN WINE CO LTD
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