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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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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

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 enthusiasm of lotus root farmers to plant lotus root
At present, there has not been a mature production process for lotus root wine

Method used

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  • Lotus root wine brewing technology

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Embodiment Construction

[0018] Below in conjunction with accompanying drawing and embodiment the technical solution of the present invention is further described:

[0019] Such as figure 1 Shown, the present invention provides a kind of lotus root wine brewing process, comprises the following steps:

[0020] 1) Raw material selection and processing: wash the lotus root, segment and peel it, remove the connecting part of the lotus root, put the washed lotus root into a beater for beating, and obtain a crude lotus root liquid.

[0021] 2) Saccharification: adjust the pH value of the lotus root liquid to 5.5-5.7, and keep stirring, then adjust the temperature to 72-76°C, add α-amylase to react; cool down to 57-62°C, adjust the pH to Between 3.5 and 4.5, add glucoamylase to treat; filter the lotus root liquid to remove lotus residue, and obtain lotus root juice.

[0022] 3) Fermentation: Add activated Saccharomyces cerevisiae in lotus root clear juice, the inoculum amount is 3%~7%. Put the inoculated ...

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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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