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The Brewing Technology of Lotus Seed Glutinous Rice Wine

A technology of glutinous rice wine and lotus seeds, which is applied in the field of food processing, can solve the problems of underutilization of lotus seeds, reduction of nutritional value of lotus seed wine, low utilization rate of lotus seed starch, etc., to achieve strong smell, high utilization rate of lotus seed starch, and good taste mellow effect

Inactive Publication Date: 2016-04-20
ZHEJIANG UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0008] Although the preparation process mentioned in the above-mentioned patent application can reasonably use lotus seeds to prepare mellow lotus seed wine, which provides a new type of lotus seed wine for the wine industry, there may be lotus seed starch in the above-mentioned lotus seed wine with low utilization rate. The problem is that the lotus seeds added to the lotus seed wine are not fully utilized, reducing the actual nutritional value of the lotus seed wine; or there is a small amount of lotus seeds, and there is almost no contribution from the lotus seeds in the product

Method used

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Examples

Experimental program
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Effect test

Embodiment 1

[0024] A brewing process of lotus seed glutinous rice wine, comprising the following steps:

[0025] (1) Get 100 parts by weight of glutinous rice and soak it in water;

[0026] (2) Cook the soaked glutinous rice with steam for 20 minutes;

[0027] (3) Rinse the cooked glutinous rice with an appropriate amount of cold water and cool it to 30°C;

[0028] (4) Add 1.5 parts by weight of distiller's yeast to the cooled glutinous rice, mix well, and ferment in a fermentation tank;

[0029] (5) keep the fermentation temperature at 28°C, keep the temperature properly, and after 72 hours, add 80 parts by weight of water and turn over the unstrained spirits several times, and continue to ferment for 24 hours;

[0030] (6) Get 30 parts by weight of lotus seeds, soak them for 24 hours, and crush them into rice grain-sized particles with a pulverizer, cook them with steam for 35 minutes, shower them with an appropriate amount of cold water, cool to 30°C, add 1.5 parts by weight of disti...

Embodiment 2

[0035] A brewing process of lotus seed glutinous rice wine, comprising the following steps:

[0036] (1) Get 100 parts by weight of glutinous rice and soak it in water;

[0037] (2) Cook the soaked glutinous rice with steam for 20 minutes;

[0038] (3) Rinse the cooked glutinous rice with an appropriate amount of cold water and cool it down to 32°C;

[0039] (4) Add 1 part by weight of distiller's yeast to the cooled glutinous rice, mix well, and build a nest in a fermentation tank for fermentation;

[0040] (5) Keep the fermentation temperature at 30°C, keep the temperature properly, and after 66 hours, add 90 parts by weight of water and turn over the unstrained spirits several times to continue fermentation;

[0041] (6) Get 20 parts by weight of lotus seeds, soak them for 24 hours, and crush them into rice grain-sized particles with a pulverizer, cook them with steam for 25 minutes, rinse with an appropriate amount of cold water, cool to 32°C, add 1 part by weight of dis...

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PUM

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Abstract

The invention discloses a brewing process of lotus seed-glutinous rice wine. The brewing process of the lotus seed-glutinous rice wine comprises the following steps: (1) fermenting glutinous rice as a raw material to prepare wine yeast; (2) feeding treated lotus seeds for further fermentation to prepare the lotus seed-glutinous rice wine. The glutinous rice is fermented by a conventional brewing process and the treated lotus seeds are fed for further fermentation, so that the glutinous rice is prepared into excellent wine yeast and the lotus seeds are fully utilized, therefore, a high lotus seed starch utilizing ratio is realized.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to a brewing process of lotus seed glutinous rice wine. Background technique [0002] In recent years, with the enhancement of people's awareness of health care, the consumption demand in the wine market is changing from high-alcohol liquor to low-alcohol nutrition and health wine. Various fruit wines and rice wines are favored by consumers. According to the records of Materia Medica, lotus seeds are sweet in taste, and if taken regularly, they can lighten the body and endure old age, prolong life, benefit the qi and blood of 12 meridians, calm the yang heat in the body, nourish the heart and kidney, thicken the stomach, benefit essence and blood, strengthen bones and muscles, nourish deficiency and damage, and benefit eyes and ears And remove cold and damp. Therefore, lotus seeds are widely used as a tonic because of their high nutritional value and nourishing effect. ...

Claims

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Application Information

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IPC IPC(8): C12G3/02
CPCC12G3/02
Inventor 何国庆莫凡陈书攀
Owner ZHEJIANG UNIV
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