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Production technology of lotus seed spirit

A production process and technology of lotus seed wine, applied in the field of winemaking, can solve the problems of high price of lotus seed liquor, difficult to accept by mass consumers, easy rebirth of lotus seed starch, etc., achieve pure aroma and taste, improve starch utilization rate, Realize the effect of mechanization and automation

Active Publication Date: 2015-06-10
HUBEI UNIV OF TECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The lotus seeds are easy to cause starch loss during the drying process, and the amylose content of lotus seeds is as high as 42%. Due to the relationship of fermentation speed during solid-state fermentation, lotus seed starch is easy to regenerate, which seriously affects the wine yield, which leads to the price of lotus seed liquor. It is difficult to be accepted by mass consumers
[0004] And adopt fresh lotus seed as raw material, by liquid state fermentation, the technology that liquid state distillation makes lotus seed liquor, does not see report yet at present

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0024] (1) Koji making process: under sterile conditions, pick a ring of Aspergillus niger spore powder with an inoculation loop and inoculate it on the rice koji juice slant medium at 8°Bé, and cultivate it in a constant temperature incubator at 28°C for 5 days to get mature Aspergillus niger spores; wash the spores with sterile saline to make spore concentration of 1×10 8 cfu / mL spore suspension; inoculated on steamed rice, cultured in a constant temperature incubator at 25°C for 7 days, taken out and dried to obtain black koji; then soaked rice with a whiteness of 95% at room temperature for 18 hours , steamed until fully cooked, cooled to 30°C, inoculated with black koji, and cultured in a koji room at 35°C for 40 hours to obtain the finished black koji;

[0025] (2) Distiller's mother process: take 100 kg of the finished black koji obtained in step (1) and mix with 100 kg of water, add 0.1 kg of yeast culture solution, and culture at a temperature of 15°C for 7 days to ob...

Embodiment 2

[0029] (1) Koji making process: Under sterile conditions, pick a ring of Aspergillus awamori spore powder with an inoculation loop and inoculate it on rice koji juice slant medium at 10°Bé, and culture it in a constant temperature incubator at 30°C for 7 days , to obtain mature Aspergillus awamori spores; wash the spores with sterile saline to make a spore concentration of 1×10 8 cfu / mL spore suspension; inoculate the spore suspension on steamed rice, cultivate it in a constant temperature incubator at 35°C for 5 days, take it out and dry it to obtain Aspergillus awamori seed koji; Soak barley at room temperature for 2 hours, steam until fully cooked, cool to 42°C, inoculate Aspergillus awamori seed koji, and culture in a koji room at 20°C for 60 hours to obtain the finished Awamori koji;

[0030] (2) Shubo process: take 100 kg of the finished awamori koji obtained in step (1) and mix them with 200 kg of water evenly, add 0.36 kg of yeast culture solution, and culture at a te...

Embodiment 3

[0034] (1) Koji making process: Under sterile conditions, pick a ring of Hanoi white koji strains with an inoculation loop and inoculate them on the rice koji juice slant medium at 9°Bé, and cultivate them in a constant temperature incubator at 30°C for 6 days , to obtain mature Hanoi white spores; wash the spores with sterile physiological saline to make a spore concentration of 1×10 8 cfu / mL spore suspension; inoculate it on steamed rice, cultivate it in a constant temperature incubator at 30°C for 6 days, take it out and dry it to obtain Hanoi white koji; then inoculate wheat with a fine whiteness of 60% Soak at room temperature for 5 hours, steam until fully cooked, cool to 36°C, inoculate Hanoi white koji, and culture in a koji room at 25°C for 50 hours to obtain the finished Hanoi white koji;

[0035] (2) Distiller's mother process: Take 100kg of finished Hanoi white koji obtained in step (1) and mix with 300kg of water evenly, add 0.3kg of yeast culture solution, and c...

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PUM

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Abstract

The invention discloses a production technology of lotus seed spirit, belonging to the technical field of wine brewing. The production technology comprises steps of (1) preparing spirit starter: washing, soaking and boiling the grain to be well cooked; then cooling, inoculating pure mold starter, cultivating for 40-60 hours at 20DEG C-35DEG C, so as to prepare the finished product spirit starter; (2) preparing seeding yeast: uniformly mixing the spirit starter with water, adding yeast culture solution, cultivating for 5-7 days at 15DEG C-30DEG C so as to obtain mature seeding yeast; (3) fermenting: boiling, cooling and smashing the lotus seeds, then mixing with water uniformly so as to form a lotus seed-water mixture, adding the mature seeding yeast, fermenting for 7-30 days at 15DEG C-35DEG C so as to obtain mature fermented undecanted wine; and (4) sequentially liquid distilling, ageing, blending, filtering the mature fermented undecanted wine so as to obtain the lotus seed spirit. The preparation method is convenient to operate, has high use ratio of raw material starch, has stable processes, saves energy, and can prepare the lotus seed spirit with pure fragrance and taste.

Description

technical field [0001] The invention relates to a production process of lotus seed wine, which belongs to the technical field of wine making. Background technique [0002] Lotus seeds are a specialty resource of my country, widely cultivated in Fujian, Hubei, Hunan, Jiangxi, Zhejiang, Jiangsu and other provinces. At present, the processed products of lotus seeds mainly include dried lotus seeds, lotus seed paste, lotus seed juice and lotus seed wine. [0003] The existing lotus seed wine production is mainly based on dried lotus seeds, and there are two processing methods, one is the mixed wine made from dried lotus seeds soaked in white wine, and the other is solid-state fermentation of dried lotus seeds through cooking, mixing koji and other processes , the lotus seed liquor obtained by solid state distillation. The lotus seeds are easy to cause starch loss during the drying process, and the amylose content of lotus seeds is as high as 42%. Due to the relationship of fer...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): C12G3/02C12R1/685C12R1/665C12R1/66
Inventor 朱正军陈茂彬方尚玲汪江波镇达
Owner HUBEI UNIV OF TECH
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