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Processing technology of lotus seed wine

A processing technology and technology for lotus seed wine, applied in the field of wine processing, can solve the problems of losing the fragrance and flavor of lotus seeds, time-consuming lotus seeds, difficult to control, etc., and achieve the effects of fermented taste, promotion of regeneration function, and short cycle.

Inactive Publication Date: 2014-07-09
陆滔
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Lotus seeds are very rich in resources. Our people have always had the habit of eating lotus seeds for nourishment. However, cooking lotus seeds at home is very time-consuming and inconvenient. Therefore, some deep-processed lotus seeds should be developed.
[0003] At present, in the existing lotus seed wine brewing technology, most of the processes are very complicated, and the cycle is long, and it is difficult to control; and some add sugar or other traditional Chinese medicine auxiliary materials for blending, losing the original fragrance of lotus seeds

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0019] A kind of processing technology of lotus seed wine is realized through the following steps:

[0020] (1) Raw materials: Select 200 parts of fresh lotus seeds and glutinous rice with complete grains, no pests, no damage, no mildew, no qualitative change, lotus core and lotus skin removed, and remove impurities contained therein. Among them, the fresh lotus seeds have been roasted to a moisture content of 30%;

[0021] (2) Pulverization: put 500 parts of lotus seeds into a pulverizer for pulverization, and the pulverization particle size should pass through a 30-mesh sieve 100%;

[0022] (3) Mixing: Mix 60% of crushed lotus seeds with water evenly at a ratio of 1:3, mix glutinous rice with water at a ratio of 1:2, then add hydrochloric acid to adjust the pH value to 3.8, and add 1u / ml of Add penicillin, then add 0.5% Angel yeast, 0.5% glutinous rice wine koji, glucoamylase 400u / g, amylase 35u / g, pectinase 15u / g;

[0023] (4) Saccharification and fermentation: move the m...

Embodiment 2

[0027] A kind of processing technology of lotus seed wine is realized through the following steps:

[0028] (1) Raw materials: Select 250 parts of fresh lotus seeds and glutinous rice with complete grains, no pests, no damage, no mildew, no qualitative change, lotus core and lotus skin removed, and remove impurities contained therein. Among them, the fresh lotus seeds have been roasted to a moisture content of 30%;

[0029] (2) Pulverization: put 800 parts of lotus seeds into a pulverizer for pulverization, and the pulverization particle size should pass through a 30-mesh sieve 100%;

[0030] (3) Mixing: Mix 60% of the crushed lotus seeds with water evenly at a ratio of 1:3, and mix glutinous rice with water at a ratio of 1:2, then add lactic acid to adjust the pH to 4.0, and add 1u / ml of Add penicillin, then add 0.5% Angel yeast, 0.5% glutinous rice wine koji, glucoamylase 400u / g, amylase 35u / g, pectinase 15u / g;

[0031] (4) Saccharification and fermentation: move the mixed...

Embodiment 3

[0036] A kind of processing technology of lotus seed wine is realized through the following steps:

[0037] (1) Raw materials: select 300 parts of fresh lotus seeds and glutinous rice with complete granules, no pests, no damage, no mildew, no qualitative change, lotus core and lotus skin removed, and remove impurities contained therein. Among them, the fresh lotus seeds have been roasted to a moisture content of 30%;

[0038] (2) Pulverization: put 1000 parts of lotus seeds into a pulverizer for pulverization, and the pulverization particle size should pass 100% through a 30-mesh sieve;

[0039] (3) Blending: Mix 60% of the crushed lotus seeds with water evenly at a ratio of 1:3, and mix glutinous rice with water at a ratio of 1:2, then add acidic substances to adjust the pH to 4.4, and add 1u / ml Add penicillin, then add 0.5% Angel yeast, 0.5% glutinous rice wine koji, glucoamylase 400u / g, amylase 35u / g, pectinase 15u / g;

[0040] (4) Saccharification and fermentation: move t...

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Abstract

The invention discloses a processing technology for lotus seed wine. A preparation method of the lotus seed wine comprises the following steps: selecting raw materials; grinding; mixing size; saccharifying; fermenting; distilling; and filtering to obtain finished wine. The processing technology disclosed by the invention has the following characteristics that the lotus seed wine is free from other sugars, traditional Chinese medicines and other flavoring additives; the prepared lotus seed wine is natural and mellow, fragrant in smell, pure and delicious in taste, clear and transparent, soft and fresh, and is well received by customers; the prepared lotus seed wine can nourish heart and smooth nerves, benefit kidney and induce astringency, invigorate spleen and stop diarrhea, has such functions as building body, promoting a regeneration function and nourishing, and is abundant in nutrition; the processing technology is simple in preparation process, short in cycle and applicable to industrial production.

Description

technical field [0001] The invention belongs to the field of wine processing, and in particular relates to a processing technology of lotus seed wine. Background technique [0002] Lotus seed is a traditional food and medicine health product in my country. It is rich in nutrition, containing 16.6% protein, 2.0% fat, 62% carbohydrate, 0.08% calcium, 0.285% phosphorus, 0.0064% iron, zinc, manganese and other elements, rich in nutrition. Not only that, lotus seeds are sweet and flat in nature, have the effects of nourishing the spleen and stopping diarrhea, nourishing the kidney and strengthening essence, nourishing the heart and calming the nerves. In addition to containing a large amount of starch, lotus seeds also contain β-sitosterol, alkaloids and rich calcium, phosphorus, iron and other minerals and vitamins. Modern pharmacological research has confirmed that lotus seeds have various effects such as calming, strengthening the heart, anti-aging, lowering blood pressure, r...

Claims

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Application Information

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IPC IPC(8): C12G3/02C12R1/865
Inventor 陆滔
Owner 陆滔
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