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Production technology of lotus seed wine

A production process, the technology of lotus seed wine, applied in the field of brewing, can solve the problems of long cycle, complicated process, difficult to control, etc., and achieve the effect of improving quality, easy control, and delicious taste

Active Publication Date: 2014-02-12
杨起根
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The whole process is very complicated, the cycle is long, and it is difficult to control

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0020] The production technique of lotus seed wine of the present invention, formula and process step are:

[0021] First select 100 kg of dried lotus seeds without shells, and it is more suitable to control the water content below 10%. Grind them to 1-2 mesh, that is, close to broken rice and rice powder, and then add water to moisten. Add 60kg of water to 1kg and mix well, put it in a container or wrap it with a cloth, and then press and stack it for 2 hours to make the water absorb fully and evenly. Stir by hand to make it fluffy, put it in a steamer or a steamer and cook until it is fully cooked, let it cool down to about 28°C, then add 1% of white wine medicine, add about 0.8% of glucoamylase, and 0.1% of dry yeast, and stir Evenly put into the tank. Initially cover the mouth of the cylinder with a thin cloth for about 20 hours, then remove the thin cloth and replace it with a plastic film to seal, then seal and ferment for 30 days and control the fermentation temperatur...

Embodiment 2

[0023] The production technique of lotus seed wine of the present invention, formula and process step are:

[0024] First select 100 kg of dried lotus seeds with shells, and it is more suitable to control the water content below 10%. Grind them to 1 mesh to 2 mesh, that is, close to broken rice and rice powder, and then add water to moisten. Add 50kg of water and mix well, then put it in a container or wrap it with cloth, and then press and stack it for 1.5 hours to make the water absorb fully and evenly. Stir to make it fluffy, put it in a steam bucket or a steamer and cook until it is fully cooked, spread it to cool down to about 28°C, then add in the dried lotus seeds per 100 kg, about 1% glucoamylase, 0.12% dry yeast, and mix Evenly put into the tank. Initially cover the mouth of the cylinder with a thin cloth for about 20 hours, then remove the thin cloth and replace it with a plastic film to seal, then seal and ferment for 25 days to control the fermentation temperature...

Embodiment 3

[0026] The production technique of lotus seed wine of the present invention, formula and process step are:

[0027] First select 100 kilograms of dried lotus seeds without shells, and it is more appropriate to control the water content below 10%, crush them to 3 mesh, then add water to moisten them, add 55 kilograms of water per 100 kilograms, mix well, put them in a container or Wrap it with cloth, press it tightly and stack it for 2.5 hours to make the water absorb fully and evenly. At this time, it will almost break when rubbing with hands, then use a mixer or other tools or manually stir it to fluff it up, put it in a steamer or a steamer and cook it to achieve When it is fully cooked, let it cool down to about 30°C, and then mix it with dried lotus seeds per 100 kg, about 1.2% glucoamylase, and 0.08% dry yeast, and put it into the tank after mixing evenly. Initially cover the mouth of the cylinder with a thin cloth for about 20 hours, then remove the thin cloth and replac...

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PUM

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Abstract

A production technology of lotus seed wine comprises the steps: crushing dry lotus seeds with or without husks into 1 mesh to 8 meshes, adding 40 Kg-70 Kg of water and mixing to moisten the crushed dry lotus seeds; putting into a container or wrapping with cloth, compacting and pilling up to make water uniformly fully absorbed, then stirring to a fluffy state, steaming until the lotus seeds are thoroughly cooked, spreading and cooling to 26 DEG C-34 DEG C; stirring and mixing with 0.8%-2% of a medicinal liquor, 0.2%-0.6% of glucoamylase and 0.08%-0.15% of dry yeast which are calculated by dry weight of dry lotus seeds; putting in a tank and sealing the mouth of the tank with thin cloth for about 16 h-24 h, then removing the thin cloth and sealing with a thin film, controlling the temperature at 24 DEG C-38 DEG C and fermenting for 25 days -40 days; taking out the wine original blank, squeezing, placing the squeezing liquid at the lower layer of a distiller, introducing steam to make the boiling squeezing liquid evaporated and pass through the squeezed blank to obtain original wine with alcohol degree of 40 degrees to 60 degrees; and filtering the original wine with diatomite to obtain the wine. According to the production technology, pure fruit lotus seeds with or without husks are employed for production of the wine, and the wine is not added with sugar, is not colored and is not perfumed; the production technology is easy to control, special raw material pretreatment and slaking technology is employed; and fermentation is performed at a low temperature, the use amount of the medicinal liquor is reduced, the generation of methanol is reduced, and the quality is improved.

Description

Technical field [0001] The invention involves the field of brewing technology, which is specifically a production process of lotus seed wine. Background technique [0002] Lotus seeds are flat, sweet and astringent.Traditional Chinese medicine is often used in night dreams, insomnia, forgetfulness, upset and thirst, weak back pain, weakness, sperm, nocturnal emission, turbidity, long diarrhea, virtual diarrhea, women's leaks, and stomachless diet.Lotus seeds are good at supplementing the insufficiency of the five internal organs, and the Tongli Twelve meridians qi and blood, making qi blood smooth and not rotten. The oxidation of the oxidation of the oxidation of the lotus seeds has a inhibitory effect on nasopharyngeal carcinoma.Health care function; Non -crystalline alkaloid N -9 contained in lotus seeds has the effect of lowering blood pressure; cotton sugar contained in lotus seeds is a tonic product for all ages.Nutrition.Middle -aged and elderly people, especially brainpowe...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12G3/02
Inventor 杨起根
Owner 杨起根
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