Lotus root wine brewing technology

A technology of lotus root and craftsmanship, which is applied in the field of wine making, can solve the problems of no production technology of lotus root wine, difficulty in preservation, low price, etc., and achieve the effect of elegant wine body, full taste and broad market prospect

Inactive Publication Date: 2018-06-29
宜宾市云天曲酒厂
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  • Abstract
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Problems solved by technology

However, because it is not easy to preserve, the price is low, and the output is large, it greatly improves the enthusias

Method used

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  • Lotus root wine brewing technology

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[0018] The technical solution of the present invention will be further described below in conjunction with the drawings and embodiments:

[0019] Such as figure 1 As shown, the present invention provides a lotus root wine brewing process, including the following steps:

[0020] 1) Raw material selection and treatment: wash the lotus root, segment, peel, remove the link part of the lotus root, put the cleaned lotus root into a beating machine to be beaten to obtain a crude lotus root liquid.

[0021] 2) Saccharification: Adjust the pH value of the crude lotus root liquid to between 5.5 and 5.7, and keep stirring, then adjust the temperature to 72 to 76 ℃, add α-amylase reaction; reduce the temperature to between 57 and 62 ℃, adjust the pH to Between 3.5 and 4.5, add glucoamylase treatment; filter the crude lotus root liquid to remove lotus root dregs to obtain lotus root clear juice.

[0022] 3) Fermentation: Add activated Saccharomyces cerevisiae to the lotus root juice, the inoculat...

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Abstract

The invention relates to the technical field of brewing, and specifically relates to a lotus root wine brewing technology. The lotus root wine brewing technology comprises the following steps: (1) rawmaterial selection and treatment: washing lotus root, segmenting, removing the peel, removing the joint parts of lotus root, and putting the washed lotus root into a beating machine for beating so asto obtain a lotus root crude liquid; (2) saccharification: adjusting the pH value of the lotus root crude liquid between 5.5 and 5.7, constantly stirring, then adjusting the temperature to be 72 to 76 DEG C, and adding alpha-amylase for a reaction; cooling the temperature between 57 and 62 DEG C, adjusting the pH between 3.5 and 4.5, and adding a saccharifying enzyme for treatment; filtering thelotus root crude liquid to remove lotus root residue so as to obtain a lotus root clear juice. According to the lotus root wine brewing technology adopting the technical scheme, lotus root wine produced by using the technology is clarified and transparent in wine liquid, yellowish to golden yellow in color, developmental in nutrition, elegant in wine body, fine and smooth in wine quality, full intaste, lasting and coordinated in aroma, is a health beverage meeting the health concept of modern people, and is extremely broad in market applications.

Description

technical field [0001] The invention relates to the technical field of brewing, in particular to a brewing process of lotus root wine. Background technique [0002] Lotus root is a kind of perennial root aquatic herbaceous plant. It is eaten with fat and tender rhizomes. It is an extremely important aquatic vegetable in my country. It is listed as top grade in "Shen Nong's Materia Medica". Lotus root is rich in carbohydrates, protein, vitamins and trace elements beneficial to human health, such as vitamin C, vitamin E, iron, zinc, etc., with extremely high nutritional value. Lotus root also has good health benefits. Traditional Chinese medicine has used lotus root as medicine for thousands of years, and there is a famous saying "women should not break their lotus root for three days". Traditional Chinese medicine believes that raw lotus root is cold in nature, can dispel blood stasis, clear away heat, promote body fluid, stop vomiting, and quench thirst; cooked lotus root i...

Claims

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Application Information

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IPC IPC(8): C12G3/02
CPCC12G3/02
Inventor 雷开文邓波
Owner 宜宾市云天曲酒厂
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