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Lotus seed wine

A technology of lotus seed wine and lotus seeds, which is applied to the preparation of alcoholic beverages and the like, can solve the problems of short shelf life, less nutrients in lotus seed wine, and weak fragrance of lotus seeds, etc., and achieves the effects of long shelf life, good fragrance of lotus seeds and good taste.

Inactive Publication Date: 2017-01-11
桐庐富莲农业开发有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Yet through market investigation, the production technology of lotus seed wine is various, and existing lotus seed wine, lotus seed fragrance is lighter, and lotus seed wine nutrient substance is less, and shelf-life is also shorter

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0027] A kind of lotus seed wine is prepared through the following steps:

[0028] (1) Wash the lotus seeds and remove the shells;

[0029] (2) Shelled lotus seeds are steamed with dry saturated steam for 1 hour;

[0030] (3) Mix the boiled lotus seeds and water evenly according to the weight ratio of 1:1 to obtain the lotus seed fermentation base;

[0031] (4) Add special koji to the lotus seed fermentation base and mix evenly. The dosage of the special koji is 0.6% of the weight of the lotus seed fermentation base. Seal the fermentation at 25-35°C for more than 60 days to obtain the fermentation product, filter the fermentation product, and place the obtained filtrate in The lower layer of the distiller is fed with steam, and the boiled filtrate steam is distilled through the filter residue to obtain wine liquid, which is directly used as lotus seed wine product.

[0032] The preparation method of the special distiller's yeast is as follows:

[0033] (1) The ratio of raw ...

Embodiment 2

[0036] A kind of lotus seed wine is prepared through the following steps:

[0037] (1) Wash the lotus seeds and remove the shells;

[0038] (2) Shelled lotus seeds are steamed with dry saturated steam for 2 hours;

[0039] (3) Mix the cooked lotus seeds and water according to the weight ratio of 1:2 to obtain the lotus seed fermentation base;

[0040] (4) Add special koji to the lotus seed fermentation base and mix evenly. The dosage of the special koji is 0.9% of the weight of the lotus seed fermentation base. Seal the fermentation at 25-35°C for more than 60 days to obtain the fermentation product, filter the fermentation product, and place the obtained filtrate in The lower layer of the distiller is fed with steam, and the boiled filtrate steam is distilled through the filter residue to obtain liquor, which is mixed with five grain wine at a mass ratio of 1:0.1 to obtain lotus seed liquor.

[0041] The five-grain wine is prepared by the following methods:

[0042] Ingred...

Embodiment 3

[0048] A kind of lotus seed wine is prepared through the following steps:

[0049] (1) Wash the lotus seeds and remove the shells;

[0050] (2) Shelled lotus seeds are steamed with dry saturated steam for 2 hours;

[0051] (3) Mix the boiled lotus seeds and water evenly according to the weight ratio of 1:1.5 to obtain the lotus seed fermentation base;

[0052] (4) Add special koji to the lotus seed fermentation base and mix evenly. The dosage of the special koji is 0.8% of the weight of the lotus seed fermentation base. Seal the fermentation at 25-35°C for more than 60 days to obtain the fermentation product, filter the fermentation product, and place the obtained filtrate in The lower layer of the distiller is fed with steam, and the boiled filtrate steam is distilled through the filter residue to obtain liquor. The obtained liquor is mixed with grain wine according to the mass ratio of 1:0.1-0.2 to obtain the lotus seed wine product.

[0053] The five-grain wine is prepare...

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PUM

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Abstract

The invention discloses lotus seed wine, which is prepared from the following steps: (1) cleaning and hulling lotus seeds; (2) cooking the hulled lotus seeds by dry saturated steam; (3) mixing the cooked lotus seeds and water uniformly to obtain a lotus seed fermentation base; (4) adding special distiller's yeast into the lotus seed fermentation base, mixing uniformly, performing sealed fermentation at 25 to 35 DEG C for 60 days or higher to obtain a fermentation product, filtering the fermentation product, placing the obtained filtrate on the lower layer of a distiller, introducing steam, and distilling in the form that the boiled filtrate steam passes through filer residues to obtain wine liquid, wherein the obtained wine liquid can directly serve as the lotus seed wine product or the obtained wine liquid and five-cereal wine are mixed to obtain the lotus seed wine product. The lotus seed wine has the health-care function of the lotus seeds, rich nutrition, good taste, good lotus seed fragrance and long shelf life, and is easy to store.

Description

technical field [0001] The invention relates to a kind of wine, in particular to a kind of lotus seed wine. Background technique [0002] Lotus seeds are flat in nature, sweet and astringent in taste, and enter the heart, spleen, and kidney meridians; Traditional Chinese medicine is often used for night sleep and dreaminess, insomnia, forgetfulness, upset and thirsty, low back pain and weak feet, deafness, nocturnal emission, stranguria, chronic dysentery, diarrhea, women's uterine bleeding, and stomach deficiency and no desire to eat. Lotus seeds are good at replenishing the deficiency of the five internal organs, benefiting the qi and blood of the twelve meridians, making the qi and blood smooth and not rotten, and the oxidized chrysalline contained in lotus seeds has an inhibitory effect on nasopharyngeal cancer. All these constitute the anti-cancer and anti-cancer nutrition of lotus seeds Health care function; the non-crystalline alkaloids contained in lotus seeds have ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12G3/12C12G3/04C12G3/02C12H6/02
CPCC12G3/02C12G3/04C12H6/02
Inventor 李富
Owner 桐庐富莲农业开发有限公司