Lotus seed wine and processing technology thereof

A processing technology and lotus seed wine technology, applied in the field of winemaking, can solve the problems of low lotus seed wine production, turbid lotus seed wine, low utilization rate, etc., and achieve the effects of elegant lotus fragrance, sweet aftertaste, and soft entrance.

Inactive Publication Date: 2019-07-16
龙游县铜鸟食品厂
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The preparation process of the lotus seed wine is only made by soaking, which leads to a low liquor production capacity and a low utilization rate of the lotus seeds; and the prepared lotus seed wine is turbid, bitter and other defects.

Method used

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Embodiment Construction

[0019] The technical solutions in the embodiments of the present invention will be clearly and completely described below in conjunction with the embodiments of the present invention. Apparently, the described embodiments are only some of the embodiments of the present invention, not all of them. Based on the embodiments of the present invention, all other embodiments obtained by persons of ordinary skill in the art without creative efforts fall within the protection scope of the present invention.

[0020] Ridge bran, medium temperature Daqu, low temperature Daqu and Xiaoqu can be purchased from the market. Among them, ridge bran is the outermost layer of skin of rice processing, commonly known as chaff. Medium-temperature Daqu: Daqu is generally used in high-quality Chinese liquor. The so-called Daqu is a kind of saccharification starter cultivated from small bran, sorghum and other raw materials. Maotai-flavor liquor uses high-temperature Daqu, Luzhou-flavor liquor uses me...

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Abstract

The present invention relates to the technical field of winemaking and particularly relates to lotus seed wine and a processing technology thereof. The lotus seed wine is prepared by the following technology: the lotus seed wine is characterized by being prepared from the following raw materials in parts by weight: 1,000 parts of raw lotus seeds, 180 parts of chaff, 50 parts of medium temperaturelarge koji blocks, 50 parts of low temperature large koji blocks and 2 parts of small koji blocks. The lotus seed wine is characterized in that the raw materials are subjected to crushing material feeding and more ground powder feeding, the crushing and grinding are combined to ensure a certain wine production rate, and at the same time, mouthfeel of the wine reaches the best; and a first materialsteaming and a final material steaming both uses steaming in clear soup, eight rounds are steaming and distilling together, and a wine-making amount of the lotus seeds is greatly improved.

Description

technical field [0001] The invention relates to the technical field of brewing, in particular to a lotus seed wine and a processing technology thereof. Background technique [0002] The existing lotus seed wine production process is to peel and remove the core of the lotus seeds, wash them, soak them in white wine, put them into an altar, seal them tightly, stir once every two days, and soak for 15 days. The preparation process of the lotus seed wine is only prepared by soaking, which leads to a low liquor production capacity and a low utilization rate of the lotus seeds; and the prepared lotus seed wine is turbid, bitter and other defects. Contents of the invention [0003] Aiming at the deficiencies in the prior art, the object of the present invention is to provide a lotus seed wine with clear and bright color, elegant lotus fragrance, soft taste and sweet aftertaste and its processing technology. [0004] One aspect of the present invention provides: a lotus seed wine...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12H6/02C12G3/026
CPCC12G3/02C12H6/02
Inventor 程朝荣
Owner 龙游县铜鸟食品厂
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