Brewing method of lotus-flavor liquor

A technology of lotus and aroma, applied in the field of winemaking, can solve the problems of low utilization rate of lotus leaves and lotus seeds, insufficient aroma of lotus wine, injuring the spleen and stomach, etc., and achieves the effects of high utilization rate, long aftertaste and long aftertaste.

Pending Publication Date: 2020-11-24
山东洛北春集团有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0006] Aiming at the problems existing in the prior art that ordinary white wine hurts the spleen and stomach, the lotus wine has enough fragrance, poor taste, and low utilization rate of lotus leaves and lotus seeds, the present invention proposes a brewing method of lotus-flavored white wine. The white wine brewed by the method not only has the clear fragrance of lotus, but also has a mellow taste. Qu, applied to the saccharification process of lotus and lotus seeds, compared with other simple wheat koji or rice koji, the esterification effect is better, the wine aroma is more mellow, and the utilization rate of active ingredients in lotus and lotus seeds is higher

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0034] Embodiment 1: the preparation of lotus song

[0035] (1) Material selection: full wheat grains, no impurities, no mildew, starch content ≥ 65%; pick fresh lotus flowers, 60% to 80% bloom, no insects, no smell, no mildew, no pesticide pollution;

[0036] (2) Raw material processing: take 92kg of wheat, add 8kg of 35°C warm water to infiltrate for 4 hours, use a double-roller mill to crush, and crush it into "plum petals" with "rotten heart but not rotten skin", the coarse powder accounts for 78%, and the fine powder accounts for 22%, the combination of flour and bran, the ratio is 6:4; take 8 kg of fresh lotus, cut into small pieces; mix the crushed wheat and lotus pieces, add warm water at 35°C to control the moisture at 38%, Get the material;

[0037] (3) Stepping on the music: Prepare a music box with an inner length of 34cm, a width of 20cm, and a height of 4.5cm. Each box contains 4kg of music material for stepping on the music.

[0038] (4) Drying sweat: After th...

Embodiment 2

[0045] Use the lotus koji prepared in Example 1 as a saccharification starter to brew lotus-flavored liquor

[0046] (1) Preparation of raw materials: sorghum, wheat, lotus leaves, lotus seeds, lotus koji prepared in Example 1;

[0047] (2) Grind 70 kg of sorghum, 20 kg of wheat, 8 kg of lotus leaves, and 2 kg of lotus seeds. The degree of crushing does not pass through a 20-mesh sieve accounted for 35%; the crushed lotus song prepared in Example 1 accounted for 50% %;

[0048] (3) Moisten grain: Add 40wt% water at 90°C to crushed sorghum, wheat, lotus leaves, and lotus seeds, and cover them with rice husks for 1 hour;

[0049] (4) Ingredients: add moistened raw materials to rice husk and distiller's grains, mix and stir according to the proportion of rice husk accounting for 30%, and the mass ratio of raw materials to distiller's grains is 1:5;

[0050] (5) Steamed grain: Cook the ingredients in a retort for 1 hour. At this time, the ingredients are cooked but not sticky, a...

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PUM

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Abstract

The invention discloses a brewing method of lotus-flavor liquor. The brewing method comprises the following steps: with wheat and lotuses as raw materials, carrying out natural bacterium culture, fermentation, drying and storage to obtain lotus koji; with sorghum, wheat, lotus leaves and lotus seeds as raw materials and the lotus koji as a saccharification leavening agent, successively conductinggrain moistening, grain steaming, cooling and koji mixing, fermentation, and distillation so as to obtain the lotus-flavor liquor. The liquor brewed by using the method has the fresh scent of the lotuses and mellow bouquet; effective components in both medicinal and edible raw materials (the lotuses, the lotus leaves and the lotus seeds) have the health preserving effects of clearing away heat andtoxic materials, tonifying the spleen and nourishing the stomach and the like; and compared with other pure wheat koji or rice koji, the lotus koji is applied to the saccharification process of the lotus seeds, so esterification effect is better, bouquet is mellower, and the utilization rate of the effective components in the lotus seeds is higher.

Description

technical field [0001] The invention belongs to the technical field of brewing, and in particular relates to a method for brewing lotus-flavored liquor. Background technique [0002] Liquor has a certain effect on human health care. Drinking a small amount of alcohol at night can promote blood circulation, play a hypnotic effect, and have pain-relieving, urinating and anthelmintic effects. But drinking more or less damages organs such as the stomach, and combining white wine and medicinal materials to make medicinal wine can increase the health care effect. Existing health-care medicinal wine often adds animal medicinal materials, such as poisonous snakes, scorpions, centipedes, etc., which are irritating to the human body. It is highly toxic and seriously affects the mellow fragrance of wine. Sensitive people are prone to allergies after drinking it, and it will seriously endanger personal safety. [0003] The lotus is widely distributed in our country. It blooms in midsum...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12G3/021C12G3/026C12R1/645C12R1/845
CPCC12G3/021C12G3/026
Inventor 赵圆赵洪刚张振华
Owner 山东洛北春集团有限公司
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