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 ar

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Example Embodiment

[0014] Example 1. According to the best 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 depends on the temperature. The soaking time is 21 hours in spring and autumn, 7.5 hours in summer and 39 hours in winter. The height of water immersion is 25 cm higher than the raw material;

[0016] b) Steam the soaked sorghum rice on top of the retort. After steaming for about 30 minutes, pour the retort into the vat and soak to make the whole water even;

[0017] c) Mix the soaked glutinous rice with the sorghum rice that has been steamed once, and then steam it to the atmosphere, open the lid and spray an appropriate amount of water to cover and steam for 12.5 minutes, so that the rice grains are cooked but not rotten, soft and not sticky, and there is no raw heart inside. ;

[0018] d) The steamed raw materials are placed on the water spraying rack and rinsed with cold water. The water consumption is det...

Example Embodiment

[0024] Example 2,

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

[0026] b) Steam the soaked sorghum rice on top of the retort. After steaming for about 30 minutes, pour the retort into the vat and soak to make the whole water even;

[0027] c) Mix the soaked glutinous rice with the once-steamed sorghum rice and steam it on the retort, steam to the atmosphere, open the lid and spray an appropriate amount of water to cover and steam for 10 minutes, so that the rice grains are cooked but not rotten, soft and not sticky, and there is no raw heart inside. ;

[0028] d) The steamed raw materials are placed on the water spraying rack and rinsed with cold water. The water consumption is determined according to the temperature, s...

Example Embodiment

[0033] Example 3.

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

[0035] b) Steam the soaked sorghum rice on top of the retort. After steaming for about 30 minutes, pour the retort into the vat and soak to make the whole water even;

[0036] c) Mix the soaked glutinous rice with the once-steamed sorghum rice and steam it to the atmosphere, open the lid and spray an appropriate amount of water to cover and steam for 15 minutes, so that the rice grains are cooked but not rotten, soft but not mushy, and there is no raw heart inside. ;

[0037] d) The steamed raw materials are placed on the water spraying rack and rinsed with cold water. The water consumption is determined according to the temperature, so that the clinker temperature re...

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PUM

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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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