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Production method of lotus seed liquor

A production method, lotus seed technology, applied in the field of lotus seed liquor production, can solve problems such as lack of aroma and fragrance, low utilization rate, complex ingredients, etc., and achieve sweet and pure taste, high raw material utilization rate, and good evaluation effects

Active Publication Date: 2017-05-17
龙游毓硒酒业有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005]'s "Production Technology of Lotus Seed Wine", announced the method of using glucoamylase and dry yeast to brew lotus seed wine. Deficient, unable to meet the characteristic requirements of lotus seed wine
At the same time, the above process methods are to crush lotus seeds or mix them with other raw materials for fermentation. The distiller's grains are muddy and have complex components, which affects the use value of distiller's grains, so the utilization rate is low.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0023] (1) Select 300kg of fresh lotus seeds, add 75kg of fresh lotus seed shells, and mix well; (2) Put the raw materials in a steamer, steam at 130-150°C for 85 minutes, turn over and steam for 20 minutes, then take them out and spread them out to dry. In autumn, the temperature drops to At about 36°C, shovel the matured main ingredients into a pile, and prepare to sprinkle koji; (3) Grind AS3.866 Rhizopus koji and Nanyang mixed yeast koji into powder and sprinkle on the surface of raw materials. The amount of Rhizopus koji added is 1.5kg, The amount of yeast koji added is 3kg; (4) After adding koji and stirring evenly, it is sent to the saccharification vat for accumulation and saccharification. The temperature is controlled at 26-30°C and the saccharification time is 2 days. After the saccharification is completed, it is sent to the fermentation tank for fermentation, and the fermentation time is 32 days; (5) After the fermentation is completed, carry out distillation: cont...

Embodiment 2

[0025] (1) Select 150kg of dried lotus seeds, add 35kg of dried lotus seed shells, mix well, soak at 70°C for 120 minutes, remove and drain; (2) put the raw materials in a steamer, steam at 130-150°C for 90 minutes, and steam for 25 minutes, Then take it out and spread it out to dry. In winter, the temperature drops to about 39°C. Shovel the matured main ingredients into a pile, and prepare to spread the koji; (3) Grind the AS3.866 root mold koji and Nanyang mixed yeast koji into powder and sprinkle it on the surface of the raw materials The amount of rhizopus koji added is 1.5kg, and the amount of yeast koji added is 3kg; (4) After adding koji and stirring evenly, it is sent to a mash tank for accumulation and saccharification. The temperature is controlled at 26-30°C, and the saccharification time is 2 days. After the saccharification is completed, it is sent to the fermentation tank for fermentation, and the fermentation time is 36 days; (5) Distillation is carried out after...

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PUM

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Abstract

The invention discloses a production method of lotus seed liquor. The invention provides a lotus seed liquor with specific flavor and a production method for maintaining the quality of vinasse, so as to further utilize the vinasse. The method comprises the following seven steps: firstly, selection and pretreatment of raw materials; secondly, boiling, spreading and airing, and centralizing and stacking; thirdly, preparation and adding of mixed distillers yeast; fourthly, saccharification and fermentation; fifthly, distillation; sixthly, drying, sterilization and storage of vinasse; seventhly, ageing, filtering and packaging of liquor. The method has the advantages that the material selection and matching are proper, special liquor preparing technology is adopted, a crushing process is avoided, component loss is reduced, the saccharification and fermentation effects are good, the liquor yield is high, and the lotus seed liquor has specific flavor, is soft and tasty, and has the effect of body building and nourishing. Residual fermentation products in the vinasse are stable, hazardous substance is not produced, microwave drying sterilization enables the property of the vinasse to be stable, and the vinasse can be further processed and utilized.

Description

technical field [0001] The invention relates to a method for producing lotus seed liquor. Background technique [0002] Traditional Chinese medicine believes that lotus seeds are flat in nature, sweet and astringent in taste, and enter the heart, lung and kidney meridians. It has the effects of nourishing the spleen, benefiting the lungs, nourishing the heart, nourishing the kidney and strengthening the intestines. It is suitable for heart palpitations, insomnia, physical weakness, and chronic abdominal diseases. Selenium has the functions of anti-cancer, anti-oxidation, and enhancing human immunity. Lotus seeds grown in areas rich in selenium are the best raw materials for wine making. [0003] "A Production Process of Lotus Seed Sake" published a process of mixing polished rice and lotus seeds for multiple fermentations to brew low-alcohol sake. The production process is too complicated, the alcohol content is low, and the market effect is not good. [0004] "A Product...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): C12G3/02C12G3/12C12H6/02
CPCC12G3/02C12H6/02
Inventor 吴少君庞林江
Owner 龙游毓硒酒业有限公司