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Method for brewing low-alcohol lily wine

A lily wine and lily technology, applied in the field of winemaking, can solve the problems of low economic benefit, single product type, narrow application range, etc., and achieve the effects of easy operation, clear and transparent wine body, and good health care performance.

Inactive Publication Date: 2015-06-24
HUAINAN NORMAL UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

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Problems solved by technology

In lily producing areas, lily processing is mainly based on primary processed products such as dried lily. The product category is single, the application range is narrow, and the e

Method used

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  • Method for brewing low-alcohol lily wine

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Embodiment Construction

[0026] In order to make the technical means, creative effects and goals achieved by the present invention easy to understand, the present invention will be further described below in conjunction with specific embodiments.

[0027] A brewing method of low-alcohol lily wine, comprising the following steps:

[0028] (1) Ingredients and soaking: mix the lilies and glutinous rice according to the mass ratio of 1:4, then wash the lilies and glutinous rice respectively, then coarsely crush the lilies to a particle size of 0.5-1.0 mm, and then mix with the washed After mixing the glutinous rice, add water 1.5 times the total mass of the mixture, and soak for 12 hours.

[0029] (2) Cooking: Take out the soaked mixture, steam in a steamer for 30 minutes, and then cool naturally to about 32°C;

[0030] (3) Inoculation: Spread the cooked glutinous rice evenly, add Rhizopus aspergillus and Saccharomyces cerevisiae compound strains, the inoculum amount is 1.0%, stir evenly and place it in ...

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Abstract

The invention relates to a method for brewing low-alcohol lily wine and belongs to the technical field of brewing. The lily is a medicinal and edible precious plant resource first issued by the ministry of health and has the functions of clearing away fire, moistening lung, calming the nerves, and preventing cancer and resisting cancer. The low-alcohol lily wine product is prepared by the steps of using the physiological health care function of the lily, compounding a certain proportion of sticky rice, washing, immersing, boiling, inoculating, performing primary fermentation, performing solid-liquid separation, performing after fermentation, clarifying, ageing, sterilizing and performing refined filtration. The wine body is clear, transparent and golden yellow, the alcoholic strength content is 12-15% (v/v), and the taste is pure, sweet and free from extraneous odor. The lily wine can be stored for 18 months under room temperature of 25 DEG C in dark condition; the wine body is clear, transparent, golden yellow and palateful without any spoilage phenomenon.

Description

technical field [0001] The invention relates to the technical field of brewing, in particular to a method for brewing low-alcohol lily wine. technical background [0002] Lilium (Lilium spp.) is a perennial herbaceous bulbous plant belonging to the Liliaceae family (Liliaceae) of the monocot class (Liliopsida). Lily is so named because its rhizome is entangled by many fleshy scales and can cure all kinds of diseases. It is the first batch of precious plant resources for both medicine and food promulgated by the Ministry of Health. [0003] Lily is thick in texture, sweet and fragrant, sweet and refreshing, and rich in nutrition. Studies have shown that lily bulbs contain a variety of alkaloids, protein, fat, starch, calcium, phosphorus, iron and multivitamins and other nutrients. and anticancer effects. Therefore, lily has a good therapeutic effect on symptoms such as upset and insomnia, dry throat and sore throat, nosebleeds, fatigue, loss of appetite, low-grade fever, i...

Claims

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Application Information

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IPC IPC(8): C12G3/02
CPCC12G3/025
Inventor 颜守保
Owner HUAINAN NORMAL UNIV