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Lotus seed wine and its producing process

A production method and technology of lotus seed wine, applied in the field of lotus seed wine and its production, can solve the problems of high cost and large amount of lotus seed materials, and achieve the effects of eliminating fatigue, increasing appetite, and mellow taste

Inactive Publication Date: 2006-10-18
朱敬发
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Although the above two wines have their own characteristics, the former seems to be a pure fruit wine. The main ingredient is lotus seeds, and the auxiliary ingredients are mushrooms. The lotus seeds are quite large, and the corresponding cost is high. In order to taste better, sugar and flavoring are needed; The latter is basically liquor.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0014] Embodiment 1, by optimum formula ratio:

[0015] a) Take 25 parts by weight of sorghum rice and 45 parts by weight of glutinous rice to soak, the soaking time is determined according to the temperature, soak for 21 hours in spring and autumn, soak for 7.5 hours in summer, soak for 39 hours in winter, and the height of water immersion is 25 centimeters higher than the raw material;

[0016] b) Steam the soaked sorghum rice in a retort until about 30 minutes, remove the retort and pour it into a vat for soaking to make the whole moisture even;

[0017] c) Mix the soaked glutinous rice with the once-steamed sorghum rice and steam in a retort until the atmosphere is high. Open the cover and spray some water, cover and steam for 12.5 minutes, so that the rice grains are cooked but not rotten, soft but not mushy, and have no raw Heart;

[0018] d) Put the steamed raw materials on the water rack and shower with cold water. The water consumption depends on the temperature, so ...

Embodiment 2

[0025] a) Take 20 parts by weight of sorghum rice and 40 parts by weight of glutinous rice to soak, the soaking time is determined according to the temperature, soak for 18 hours in spring and autumn, soak for 7 hours in summer, soak for 30 hours in winter, and the height of water immersion is 20 centimeters higher than the raw material;

[0026] b) Steam the soaked sorghum rice in a retort until about 30 minutes, remove the retort and pour it into a vat for soaking to make the whole moisture even;

[0027] c) Mix the soaked glutinous rice with the once-steamed sorghum rice and steam in a retort until it reaches the atmosphere. Open the cover and spray some water, cover and steam for 10 minutes, so that the rice grains are cooked but not rotten, soft but not mushy, and have no raw inside. Heart;

[0028] d) Put the steamed raw materials on the water rack and shower with cold water. The water consumption depends on the temperature, so that the temperature of the clinker reaches...

Embodiment 3

[0034] a) Take 30 parts by weight of sorghum rice and soak 50 parts by weight of glutinous rice, the soaking time is determined according to the temperature, soak for 24 hours in spring and autumn, soak for 8 hours in summer, soak for 48 hours in winter, and the height of water immersion is 30 cm higher than the raw material;

[0035] b) Steam the soaked sorghum rice in a retort until about 30 minutes, remove the retort and pour it into a vat for soaking to make the whole moisture even;

[0036] c) Mix the soaked glutinous rice with the once-steamed sorghum rice and steam in a retort until it reaches the atmosphere. Open the cover and spray some water, cover and steam for 15 minutes, so that the rice grains are cooked but not rotten, soft but not mushy, and have no raw inside. Heart;

[0037] d) Put the steamed raw materials on the water rack and shower with cold water. The water consumption depends on the temperature, so that the temperature of the clinker reaches about 37°C;...

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Abstract

The invention relates to a lotus seed wine and a production process thereof. The technical problem to be solved by the present invention is to provide a lotus seed wine which is different from high-strength white wine, low-strength yellow rice wine, and pure fruit wine and its production process. The technical solution to solve this problem is: soak sorghum rice and glutinous rice, steam the soaked sorghum rice first, mix and steam the steamed sorghum rice once with the soaked glutinous rice, pour cold water on the steamed raw materials, The raw material is added to boiled anhydrous lotus seeds, mixed with koji, fermented in the lower vat, turned over, and the residue is filtered to get the wine. The present invention is suitable for drinking by any adult, and is clear and transparent, with aromatic smell, mellow taste, more fragrant as it is stored, not spoiled after a long time, and endless aftertaste; it is rich in nutrition and has the functions of nourishing and auxiliary curative effect.

Description

technical field [0001] The invention relates to nourishing fruit rice wine, especially a lotus seed wine and a production method thereof. Suitable for any adult to drink. Background technique [0002] With the strengthening of people's awareness of health care, in recent years, the consumption demand of the wine market has gradually shifted from high-alcohol liquor to low-alcohol nutrition and health wine. Various fruit wines and rice wines are favored by consumers. According to the records of Materia Medica, lotus seeds are sweet in taste, and if taken regularly, they can lighten the body and endure old age, prolong life, benefit the qi and blood of 12 meridians, calm the yang heat in the body, nourish the heart and kidney, thicken the stomach, benefit essence and blood, strengthen bones and muscles, nourish deficiency and damage, and benefit eyes and ears And remove cold and damp. Therefore, lotus seeds have been widely utilized as a tonic. Yet through market investigat...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): C12G3/02
Inventor 朱敬发
Owner 朱敬发
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