Production technology of lotus seed wine
A production process, the technology of lotus seed wine, applied in the field of wine making, can solve the problems of difficult control, long cycle, complicated process, etc., and achieve the effect of easy control, improved quality, and fragrant smell
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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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