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Lotus seed wine and its producing process

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

Inactive Publication Date: 2005-05-18
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 lid and spray some water and steam it for 12.5 minutes, so that the rice grains are cooked but not rotten, soft but not mushy, and have no 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 that the...

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 it in a retort until it reaches the atmosphere. Open the lid and spray some water and steam it with the lid on for 10 minutes, so that the rice grains are cooked but not rotten, soft but not mushy, and there is no heart inside. ;

[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 c...

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 it in a retort until it reaches the atmosphere. Open the lid and spray some water and steam it for 15 minutes, so that the rice grains are cooked but not rotten, soft but not mushy, and there is no heart inside. ;

[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 present invention relates to lotus seed wine and its production process, and aims at providing one unique lotus seed wine. The technological process of producing the lotus seed wine includes: soaking kaoliang and glutinous rice, steaming soaked kaoliang, mixing rice and steamed kaoliang, steaming, showering with cold water, adding cooked lotus seed and distiller's yeast, fermentation and filtering to obtain the lotus seed wine. The lotus seed wine of the present invention is suitable for all the adults, and is clear, transparent, scented, and mellow, and has rich nutrients and certain nourishing effect.

Description

technical field [0001] The invention relates to nourishing fruit rice wine, in particular to lotus seed wine and its production process. 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 investigati...

Claims

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Application Information

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IPC IPC(8): C12G3/02
Inventor 朱敬发
Owner 朱敬发
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