Lotus seed wine and brewing method thereof
By combining lotus leaf-flavored yeast, lotus seed core oil, and negative pressure distillation technology, the problems of monotonous flavor and unutilized resources in the lotus seed wine production process have been solved, thereby improving the flavor and quality of the lotus seed wine and ensuring the stability and safety of the wine.
Patent Information
- Authority / Receiving Office
- CN · China
- Patent Type
- Applications(China)
- Current Assignee / Owner
- ZHEJIANG SELENIUM LOTUS LIQUID SELENIUM TECH CO LTD
- Filing Date
- 2026-04-15
- Publication Date
- 2026-05-29
AI Technical Summary
Traditional lotus seed wine making has problems such as a single flavor, crude process, and inefficient utilization of functional components, resulting in insufficient aroma layers, poor stability of the wine, and undeveloped active ingredients in lotus seed cores.
The process of brewing lotus seed wine uses lotus leaf-flavored yeast, lotus seed core oil, and negative pressure distillation technology, combined with a triple process of lotus leaf cooking water and lotus seed core oil. The process involves targeted enrichment of lotus leaf flavor substances, including lotus seed meat pretreatment, fermentation control, and segmented distillation.
It enhances the complexity and typicality of lotus seed wine, achieves efficient resource utilization and safe and controllable quality, endows the wine with a clear lotus leaf aroma and complex fragrance, improves flavor and quality, and controls the stability and safety of the wine.
Smart Images
Figure CN122104375A_ABST
Abstract
Description
Technical Field
[0001] This invention relates to the field of food processing technology, specifically to a lotus seed wine and its brewing method. Background Technology
[0002] Lotus seed wine is a specialty wine made primarily from lotus seeds, combined with traditional brewing techniques or medicinal recipes. It is made from lotus seed liquor through processes such as soaking and fermentation.
[0003] Lotus seeds, as a typical example of food and medicine being of the same origin, are rich in lotus seed polysaccharides, flavonoids and trace elements, and have the effects of calming the mind and soothing the nerves, strengthening the spleen and stopping diarrhea.
[0004] Traditional processes mostly use lotus seeds as raw materials, which are produced by directly soaking them in base liquor or through simple solid-state fermentation. This process faces three major technical bottlenecks: The flavor is monotonous: the product is mainly made by simply blending lotus seeds and sorghum liquor, without making comprehensive use of by-products such as lotus leaves and lotus seed cores, resulting in insufficient aroma layers and a lack of distinctive flavor.
[0005] The process is crude: the fermentation process relies on natural temperature, and temperature fluctuations can easily lead to the growth of miscellaneous bacteria, resulting in excessive total acid content and affecting the stability of the wine; the distillation process uses atmospheric distillation, and high temperature destroys flavor substances, and the wine is not extracted in stages, with the head, tail and middle sections being mixed and used, which reduces the rate of premium products.
[0006] Functional limitations: Lotus seed cores are rich in active ingredients such as alkaloids and sterols, but traditional processes simply discard them or soak them, failing to achieve efficient extraction and utilization of their functional components. High-value-added products such as lotus seed core oil have not been developed.
[0007] Therefore, the present invention provides a lotus seed wine and its brewing method. Summary of the Invention
[0008] In view of the aforementioned existing problems, the present invention is proposed.
[0009] To achieve the above objectives, the present invention provides the following technical solution: A lotus seed wine comprises the following components: 100-150 parts lotus seed kernels, 10-15 parts lotus seed cores, 5-10 parts lotus leaves, and 0.8-1.2 parts lotus leaf-flavored yeast. Processing method of lotus leaf flavored yeast: Mix yeast, barley and wheat and crush them. Add water from steaming lotus leaves, stir and press to obtain yeast blocks. Place the yeast blocks on a culture mat and culture at 25-30℃ for 24-72 hours to obtain lotus leaf flavored yeast.
[0010] Furthermore, the lotus seed core is used to prepare lotus seed core oil. The specific process for preparing lotus seed core oil is as follows: after crushing the lotus seed core, it is mixed with 60%-75% edible ethanol solution at a material-to-liquid ratio of 1:8-12, and refluxed at 78-80℃ for 2-3 hours. After filtration, the extract is obtained, and the ethanol is recovered by vacuum distillation. After concentration, lotus seed core oil is obtained.
[0011] Furthermore, the lotus leaf cooking water is specifically prepared by: washing the lotus leaves, chopping them, soaking them for 2-4 hours, and then cooking them for 1-2 hours to obtain cooking water. The cooking water is then concentrated to 30%-50% of its original volume to obtain lotus leaf cooking water.
[0012] Furthermore, the cultivation mat is made of alternating layers of lotus leaves and rice straw in a volume ratio of 1:1-3, with a thickness of 10-15cm.
[0013] A method for brewing lotus seed wine, comprising the following: S1. Raw material pretreatment: Soak lotus seeds in citric acid solution and add cellulase solution, then heat in a water bath. After heating, the enzymatic hydrolysis is completed to obtain pretreated lotus seeds. S2. Preparation of Fragrant Fermentation: After adding more yeast to the lotus leaf flavored yeast, the mixture is placed in a sealed vat and kept warm for fermentation. During this period, the vat is opened and stirred regularly until the fermentation is completed. After the fermentation is completed, lotus leaf fragrant fermentation is obtained. S3. Formal fermentation: Soak the pre-treated lotus seeds in purified water, then steam them. After steaming, add yeast and tail liquor to the lotus seeds and stir well. Pile the mixture into a cone shape, spread it out to cool and mix with yeast. After fermentation, lotus seed mash is obtained. S4. Fermentation in the vat: The lotus seed mash is layered and pressed. After pressing, lotus leaf mash is sprinkled on top, and lotus seed core oil is added. The fermentation temperature is maintained and the temperature is measured regularly. During the fermentation process, the seeping lotus seed fermentation liquid is collected and sprayed into the vat regularly. After the fermentation is completed, the fermented lotus seed mash is distilled. S5. Negative pressure distillation: During distillation, the liquor is extracted in stages to obtain lotus seed wine.
[0014] Furthermore, the negative pressure distillation is carried out in seven stages. The first, third, fourth, sixth, and seventh distillations are carried out at a pressure of -0.04 to -0.06 MPa and a temperature of 65 to 68°C. The second distillation is carried out at a pressure of -0.05 to -0.07 MPa and a temperature of 62 to 65°C. The tail liquor obtained from the third, fifth, and seventh distillations is used for S4 spray cooling. The tail liquor obtained from the fourth and sixth distillations is used for the formal fermentation step S3.
[0015] Furthermore, when soaking the lotus seeds in S1, a 0.1%-1% citric acid solution is added and the mixture is soaked for 2-4 hours. After soaking, a 0.1%-1% cellulase solution is added, and the mixture is heated in a water bath at 30-40°C for 1-2 hours.
[0016] Furthermore, in S2, 0.1-0.2 parts of lotus leaf flavored yeast are added. When the yeast is sealed in the fermentation tank, the temperature is maintained at 25-28℃ and fermentation continues for 24-72 hours. The stirring time after opening the tank is 6-12 hours.
[0017] Furthermore, in S3, the soaking time of the pretreated lotus seeds is 4-8 hours, the steaming time is 30-45 minutes, the cooling temperature is 30-35℃, the amount of added yeast is 0.8-1.2 parts, the amount of tail liquor is 10-15 parts, and the fermentation time is 24-48 hours.
[0018] Furthermore, in step S4, after pressing the material, the top layer of the vat is sprinkled with lotus leaf-flavored mash, accounting for 5-10% of the total mass of the lotus seed mash in the vat. The lotus seed core oil content is 0.05-0.15% of the total mass of the lotus seed mash. The fermentation temperature is maintained within 38-42℃, and the temperature is measured every 1-2 hours. When the temperature is higher than 42-45℃, the tail liquor is sprayed to cool it down. During the fermentation process, the seeping lotus seed fermentation liquid is collected, and the collected lotus seed fermentation liquid is sprayed into the vat every 12-24 hours. Fermentation is completed after 1-3 months.
[0019] Processing method of lotus leaf flavored yeast: Mix yeast, barley and wheat and crush them. Add water from steaming lotus leaves, stir and press to obtain yeast blocks. Place the yeast blocks on a culture mat for cultivation at 25-30℃ for 24-72 hours to obtain lotus leaf flavored yeast.
[0020] Furthermore, the lotus seed core is used to prepare lotus seed core oil. The specific process for preparing lotus seed core oil is as follows: after crushing the lotus seed core, it is mixed with 60%-75% edible ethanol solution at a material-to-liquid ratio of 1:8-12, and refluxed at 78-80℃ for 2-3 hours. After filtration, the extract is obtained, and the ethanol is recovered by vacuum distillation. After concentration, lotus seed core oil is obtained.
[0021] Furthermore, the lotus leaf cooking water is specifically prepared by: washing the lotus leaves, chopping them, soaking them for 2-4 hours, and then cooking them for 1-2 hours to obtain cooking water. The cooking water is then concentrated to 30%-50% of its original volume to obtain lotus leaf cooking water.
[0022] The technical effects and advantages provided by the present invention in the above technical solution are as follows: This invention utilizes core technologies such as directional enrichment of lotus leaf flavor substances, enhancement of lotus seed oil aroma, and gradient separation by negative pressure distillation to construct a full-process quality control system from raw material processing to brewing. This system enhances the complexity and typicality of the wine while achieving efficient resource utilization and controllable quality and safety.
[0023] This invention employs a triple process of steaming water from lotus leaves, combining lotus seed oil with lotus leaf-infused mash to impart a clear lotus leaf aroma and complex fragrance to the liquor, thereby comprehensively improving the flavor, quality, and safety of lotus seed liquor while also taking into account economic efficiency in production. Attached Figure Description
[0024] To more clearly illustrate the technical solutions in the embodiments of this application or the prior art, the drawings used in the embodiments will be briefly introduced below. Obviously, the drawings described below are only some embodiments recorded in this invention. For those skilled in the art, other drawings can be obtained based on these drawings.
[0025] Figure 1 This is a flowchart of the brewing process of the present invention. Detailed Implementation
[0026] Based on the embodiments of the present invention, all other embodiments obtained by those skilled in the art without creative effort are within the scope of protection of the present invention.
[0027] Unless otherwise specified, all raw materials used in this invention are commercially available. The citric acid solution mentioned above is made from citric acid raw material with a purity of ≥99.5% by diluting it with purified water. The cellulase solution is made from cellulase with a purity of ≥99% by diluting it with purified water. The lotus seed core oil is made from commercially available lotus seed cores, which are dried and then pressed.
[0028] This invention provides, for example Figure 1 The process of making lotus seed wine is shown below; Preparation Examples 1-3 provide a method for processing lotus leaf-flavored yeast: Preparation Example 1 Processing method of lotus leaf flavored yeast: Mix 0.5 parts yeast, 0.5 parts barley and 0.5 parts wheat and crush them. Add 5% of the total weight of the mixture of lotus leaf cooking water, stir and press to obtain yeast blocks. Place the yeast blocks on a cultivation mat with lotus leaves and rice straw in a 1:1 volume ratio, alternately layered, with a thickness of 10cm and cultivate at 25℃ for 24h to obtain lotus leaf flavored yeast.
[0029] Preparation Example 2 Processing method of lotus leaf flavored yeast: Mix 0.8 parts yeast, 0.8 parts barley and 0.8 parts wheat and crush them. Add 8% of the total weight of the mixture of lotus leaf cooking water, stir and press to obtain yeast blocks. Place the yeast blocks on a cultivation mat with lotus leaves and rice straw in a volume ratio of 1:2, alternately layered, with a thickness of 12cm and cultivate at 28℃ for 48h to obtain lotus leaf flavored yeast.
[0030] Preparation Example 3 Processing method of lotus leaf flavored yeast: Mix 1 part yeast, 1 part barley and 1 part wheat and crush them. Add 10% of the total weight of the mixture of lotus leaf cooking water, stir and press to obtain yeast blocks. Place the yeast blocks on a cultivation mat with lotus leaves and rice straw in a volume ratio of 1:3, alternately layered, with a thickness of 15cm, and cultivate at 30℃ for 72h to obtain lotus leaf flavored yeast.
[0031] Preparation Examples 4-6 provide a method for preparing lotus seed core oil.
[0032] Preparation Example 4 The specific process for preparing lotus seed core oil is as follows: 10 parts of lotus seed cores are crushed and mixed with 60% edible ethanol solution at a material-to-liquid ratio of 1:8. The mixture is then refluxed at 78℃ for 2 hours. After filtration, the extract is obtained and then subjected to vacuum distillation at -0.08MPa and 60℃ to recover the ethanol. The remaining liquid is concentrated to 20% of its original volume to obtain lotus seed core oil. Preparation Example 5 The specific process for preparing lotus seed core oil is as follows: 13 parts of lotus seed cores are crushed and mixed with 70% edible ethanol solution at a material-to-liquid ratio of 1:10. The mixture is then refluxed at 79℃ for 2.5 hours. After filtration, the extract is obtained and then subjected to vacuum distillation at -0.10MPa and 65℃ to recover the ethanol. The remaining liquid is concentrated to 25% of its original volume to obtain lotus seed core oil. Preparation Example 6 The specific process for preparing lotus seed core oil is as follows: 15 parts of lotus seed cores are crushed and mixed with 75% edible ethanol solution at a material-to-liquid ratio of 1:12. The mixture is then refluxed at 80℃ for 3 hours. After filtration, the extract is obtained and then subjected to vacuum distillation at -0.12MPa and 70℃ to recover the ethanol. The remaining liquid is concentrated to 30% of its original volume to obtain lotus seed core oil. Preparation Examples 7-9 provide a method for preparing lotus leaf decoction: Preparation Example 7 The process of preparing lotus leaf decoction is as follows: Wash 5 portions of lotus leaves, chop them, soak them for 2 hours, and then steam them in a steamer for 1 hour to obtain decoction. Concentrate the decoction to 30% of its original volume to obtain lotus leaf decoction.
[0033] Preparation Example 8 The process of obtaining lotus leaf decoction is as follows: 7.5 parts of lotus leaves are washed, chopped, soaked for 3 hours, and then steamed in a steamer for 1.5 hours to obtain decoction. The decoction is then concentrated to 40% of its original volume to obtain lotus leaf decoction.
[0034] Preparation Example 9 The process of preparing lotus leaf decoction is as follows: Wash 10 portions of lotus leaves, chop them, soak them for 4 hours, and then steam them in a steamer for 2 hours to obtain decoction. Concentrate the decoction to 50% of its original volume to obtain lotus leaf decoction.
[0035] Experimental Examples 1-3 provide a method for brewing lotus seed wine; Experimental Example 1: S1. Soak 100 portions of dried lotus seeds in a 0.1% citric acid solution for 2 hours. After soaking, add a 0.1% cellulase solution and continue soaking at 30°C for 1 hour. The resulting pretreated lotus seeds are then obtained. S2. Preparation of Fragrant Fermentation Mash: Using the lotus leaf-flavored yeast from Preparation Example 1, 0.1 parts of yeast were added, and the mixture was placed in a fermentation tank. Fermentation was carried out at 25°C for 24 hours, with stirring every 6 hours. After fermentation, lotus leaf fragrant fermentation mash was obtained. S3. Formal Fermentation: After soaking the processed lotus seeds in 120 parts of purified water, the lotus seeds are taken out and steamed for 30 minutes to ensure they are cooked. After cooling the steamed lotus seeds to 30°C, 0.8 parts of yeast and 10 parts of tail liquor are added to the mixture. The mixture is then stirred evenly, piled into a cone, and spread out to cool and mix with yeast. After fermentation for 24 hours, lotus seed mash is obtained, and the pile fermentation is completed. S4. Fermentation in the vat: The material is added in layers. After pressing 80% of the lotus seed mash into the bottom layer, 20% of the lotus seed mash is lightly pressed into the middle layer. Finally, lotus leaf mash, accounting for 5% of the total mass of the lotus seed mash in the vat, is sprinkled on top. The lotus seed core oil prepared in Example 4 is then sprayed on top. The temperature is strictly controlled to ensure that it is maintained below 38°C. The temperature is measured every 1 hour. When the temperature is higher than 42°C, the tail liquor is sprayed on it to cool it down. The lotus seed fermentation liquid that seeps out during the fermentation process is collected. The collected lotus seed fermentation liquid is pumped back into the vat every 12 hours for spraying. The fermentation cycle is 1 month to complete the fermentation and obtain fermented lotus seed mash. S5. Negative pressure distillation: Distilled in seven stages. During distillation, the second distillation is carried out at a pressure of -0.05MPa and a temperature of 62℃. The first, third, and subsequent distillations are all carried out at a pressure of -0.04MPa and a temperature of 65℃. During distillation, the liquor is collected in segments, and the middle section of each distillation is collected to obtain lotus seed wine. Experimental Example 2: S1. Soak 125 portions of dried lotus seeds in a 0.5% citric acid solution for 3 hours. After soaking, add a 0.5% cellulase solution and continue soaking at 35°C for 1.5 hours. The resulting pretreated lotus seeds are then obtained. S2. Preparation of Fragrant Fermentation Mash: Using the lotus leaf-flavored yeast from Preparation Example 1, 0.15 parts of yeast were added, and the mixture was placed in a fermentation tank. Fermentation was carried out at 27°C for 48 hours, with stirring every 9 hours. After fermentation, lotus leaf fragrant fermentation mash was obtained. S3. Formal Fermentation: After soaking the processed lotus seeds in 150 parts of purified water, steam them for 40 minutes to ensure they are cooked through. Then, cool the steamed lotus seeds to 33°C, add 1 part of the raw material yeast and 12 parts of the tail liquor, stir well, pile them into a cone, spread them out to cool, and ferment for 36 hours to obtain lotus seed mash. At this point, the pile fermentation is complete. S4. Fermentation in the vat: The material is added in layers. After pressing 80% of the lotus seed mash into the bottom layer, 20% of the lotus seed mash is lightly pressed into the middle layer. Finally, lotus leaf mash, accounting for 7% of the total mass of the lotus seed mash in the vat, is sprinkled on top. The lotus seed core oil prepared in Example 4 is then sprayed on top. The temperature is strictly controlled to ensure that it is maintained below 40°C. The temperature is measured every 1.5 hours. When the temperature is higher than 42°C, the tail liquor is sprayed on it to cool it down. The lotus seed fermentation liquid that seeps out during the fermentation process is collected. The collected lotus seed fermentation liquid is pumped back into the vat every 18 hours and sprayed on the vat. The fermentation cycle is 2 months to complete the fermentation and obtain fermented lotus seed mash. S5. Negative pressure distillation: Distilled in seven stages. During distillation, the second distillation is carried out at a pressure of -0.06 MPa and a temperature of 63℃. The first, third, and subsequent distillations are all carried out at a pressure of -0.05 MPa and a temperature of 67℃. During distillation, the liquor is collected in segments, and the middle section of each distillation is collected to obtain lotus seed wine. Experimental Example 3: S1. Soak 150 portions of dried lotus seeds in a 1% citric acid solution for 4 hours. After soaking, add a 1% cellulase solution and keep it at 40°C for 2 hours. After the soaking, pretreated lotus seeds are obtained. S2. Preparation of fermented mash: Using the lotus leaf flavored yeast from Preparation Example 1, add 0.2 parts of yeast, put it in a vat, and ensure that it ferments at 28°C for 72 hours. Stir the vat once every 12 hours. After fermentation is complete, lotus leaf fermented mash is obtained. S3. Formal Fermentation: After soaking the processed lotus seeds in 180 parts of purified water, steam them for 45 minutes to ensure they are cooked through. Then, cool the steamed lotus seeds to 35°C, add 1.2 parts of yeast and 15 parts of tail liquor, stir well, pile them into a cone, spread them out to cool, and ferment for 48 hours to obtain lotus seed mash. At this point, the pile fermentation is complete. S4. Fermentation in the vat: The material is added in layers. After pressing 80% of the lotus seed mash into the bottom layer, 20% of the lotus seed mash is lightly pressed into the middle layer. Finally, lotus leaf mash, accounting for 10% of the total mass of the lotus seed mash in the vat, is sprinkled on top. The lotus seed core oil prepared in Example 4 is then sprayed on top. The temperature is strictly controlled to ensure that it is maintained below 42°C. The temperature is measured every 2 hours. When the temperature is higher than 42°C, the tail liquor is sprayed on it to cool it down. The lotus seed fermentation liquid that seeps out during the fermentation process is collected. The collected lotus seed fermentation liquid is pumped back into the vat every 24 hours for spraying. The fermentation cycle is 3 months to complete the fermentation and obtain fermented lotus seed mash. S5. Negative pressure distillation: Distilled in seven stages. During distillation, the second distillation is carried out at a pressure of -0.07 MPa and a temperature of 65℃. The first, third, and subsequent distillations are all carried out at a pressure of -0.06 MPa and a temperature of 68℃. During distillation, the liquor is collected in segments, and the middle section of each distillation is collected to obtain lotus seed wine. Lotus seeds need to be steamed at 105℃ for 20 minutes to inactivate enzymes, preventing heat-resistant bacteria from affecting the taste of the fermented wine. The 0.1% concentration of cellulase solution is added according to the mass ratio of lotus seeds to lotus seeds: lotus seeds: 0.1% concentration of cellulase solution = 1:4. The resulting lotus seed wine is then adjusted in alcohol content to produce the finished product. Comparative Example 1: The difference from Experimental Example 1 is that the lotus leaf boiling water and lotus leaf flavored yeast used in Experimental Example 1 are not used; instead, traditional yeast is used. Comparative Example 2: The difference from Experimental Example 1 is that the lotus seed core oil used in Experimental Example 1 was not used; Comparative Example 3; The difference from Experimental Example 1 is that the lotus leaf cooking water, lotus leaf flavored yeast and lotus seed core oil were not used in Experimental Example 1. The testing method was determined according to the relevant national standard method for baijiu (Chinese liquor) in GB / T10345; the sensory evaluation was conducted by five trained tasters in a blind taste test and the average score was taken.
[0036] The experimental data results are as follows:
[0037] Experimental Example 2 yielded the best data, demonstrating that the use of lotus leaf-flavored yeast and lotus seed core oil can significantly increase the total ester content. Furthermore, the sensory evaluation showed that the wine possessed a complex aroma of lotus leaf fragrance and lotus scent, indicating that the triple process of this invention can create a lotus leaf aroma.
[0038] The role of lotus leaf flavor compounds: Compared with Comparative Example 1, the example group using lotus leaf flavored yeast and cooking water had higher total esters, lower total acid, and better lotus leaf aroma, indicating that the technology effectively solved the problems of flavor monotony and excessive total acid caused by miscellaneous bacteria in the background technology.
[0039] The role of lotus seed core oil: Compared with Comparative Example 1 and Comparative Example 2, the addition of lotus seed core oil in Examples 1-3 improved the complex aroma of lotus and the total esters, confirming that lotus seed core oil is not only a flavor substance, but also a precursor to promote ester formation and enhance the fullness of the wine. Lotus seed core oil is not only rich in volatile aroma substances, which can give the wine a unique complex lotus aroma, but also contains active ingredients such as lotus seed core alkaloids, which are slowly released in the wine and work synergistically with the alcohols and esters produced by fermentation to jointly constitute the elegant, mellow and sweet aftertaste of the lotus seed wine of this invention.
[0040] Advanced technology and improved quality: Comparative Example 3 represents the traditional process closest to the background technology, and its data shows a comprehensive disadvantage: the highest total acid, the lowest total ester, the higher methanol content, and the worst sensory evaluation. In contrast, all safety and flavor indicators of Experiments 1-3 are far superior to those of Comparative Example 3, especially the methanol content is effectively controlled. This fully demonstrates that the present invention’s refined management of the entire process from raw material pretreatment and temperature-controlled fermentation to negative pressure distillation effectively solves the problem of insufficient technology.
[0041] The above description is merely a preferred embodiment of the present invention and is not intended to limit the invention. Various modifications and variations can be made to the present invention by those skilled in the art. Any modifications, equivalent substitutions, improvements, etc., made within the spirit and principles of the present invention should be included within the scope of protection of the present invention.
Claims
1. A lotus seed wine, characterized in that, It includes the following components: 100-150 parts lotus seed kernels, 10-15 parts lotus seed cores, 5-10 parts lotus leaves, and 0.8-1.2 parts lotus leaf flavored yeast. Processing method of lotus leaf flavored yeast: Mix yeast, barley and wheat and crush them. Add water from steaming lotus leaves, stir and press to obtain yeast blocks. Place the yeast blocks on a culture mat and culture at 25-30℃ for 24-72 hours to obtain lotus leaf flavored yeast.
2. The lotus seed wine according to claim 1, characterized in that, The lotus seed core is used to prepare lotus seed core oil. The specific process for preparing lotus seed core oil is as follows: after crushing the lotus seed core, it is mixed with a 60%-75% edible ethanol solution at a material-to-liquid ratio of 1:8-12, and extracted by reflux at 78-80℃ for 2-3 hours. After filtration, the extract is obtained, and the ethanol is recovered by vacuum distillation. After concentration, lotus seed core oil is obtained.
3. The lotus seed wine according to claim 2, characterized in that, The lotus leaf cooking water is prepared by washing the lotus leaves, chopping them, soaking them for 2-4 hours, and then cooking them for 1-2 hours to obtain cooking water. The cooking water is then concentrated to 30%-50% of its original volume to obtain lotus leaf cooking water.
4. The lotus seed wine according to claim 3, characterized in that, The cultivation mat is made of lotus leaves and rice straw alternately layered in a volume ratio of 1:1-3, with a thickness of 10-15cm.
5. A method for brewing lotus seed wine, implemented in accordance with the lotus seed wine described in claim 3, characterized in that, Includes the following: S1. Raw material pretreatment: Soak lotus seeds in citric acid solution and add cellulase solution, then heat in a water bath. After heating, the enzymatic hydrolysis is completed to obtain pretreated lotus seeds. S2. Preparation of Fragrant Fermentation: After adding more yeast to the lotus leaf flavored yeast, the mixture is placed in a sealed vat and kept warm for fermentation. During this period, the vat is opened and stirred regularly until the fermentation is completed. After the fermentation is completed, lotus leaf fragrant fermentation is obtained. S3. Formal fermentation: Soak the pre-treated lotus seeds in purified water, then steam them. After steaming, add yeast and tail liquor to the lotus seeds and stir well. Pile the mixture into a cone shape, spread it out to cool and mix with yeast. After fermentation, lotus seed mash is obtained. S4. Fermentation in the vat: The lotus seed mash is layered and pressed. After pressing, lotus leaf mash is sprinkled on top, and lotus seed core oil is added. The fermentation temperature is maintained and the temperature is measured regularly. During the fermentation process, the seeping lotus seed fermentation liquid is collected and sprayed into the vat regularly. After the fermentation is completed, the fermented lotus seed mash is distilled. S5. Negative pressure distillation: During distillation, the liquor is extracted in stages to obtain lotus seed wine.
6. The lotus seed wine and its brewing method according to claim 5, characterized in that, The negative pressure distillation is carried out in seven stages. The first, third, fourth, sixth, and seventh distillations are carried out at a pressure of -0.04 to -0.06 MPa and a temperature of 65 to 68°C. The second distillation is carried out at a pressure of -0.05 to -0.07 MPa and a temperature of 62 to 65°C. The tail liquor obtained from the third, fifth, and seventh distillations is used for S4 spray cooling. The tail liquor obtained from the fourth and sixth distillations is used for the formal fermentation step S3.
7. The lotus seed wine and its brewing method according to claim 5, characterized in that, When soaking the lotus seeds in S1, a 0.1%-1% citric acid solution is added and the mixture is soaked for 2-4 hours. After soaking, a 0.1%-1% cellulase solution is added and the mixture is heated in a water bath at 30-40℃ for 1-2 hours.
8. The lotus seed wine and its brewing method according to claim 5, characterized in that, Add 0.1-0.2 parts of the lotus leaf flavored yeast to the S2, and when it is sealed and fermented in the vat, maintain the temperature at 25-28℃ and continue fermenting for 24-72 hours. The stirring time after opening the vat is 6-12 hours.
9. The lotus seed wine and its brewing method according to claim 5, characterized in that, In S3, the soaking time for the pretreated lotus seeds is 4-8 hours, the steaming time is 30-45 minutes, the cooling temperature is 30-35℃, the amount of added yeast is 0.8-1.2 parts, the amount of tail liquor is 10-15 parts, and the fermentation time is 24-48 hours.
10. The lotus seed wine and its brewing method according to claim 5, characterized in that, In step S4, after pressing the material, the top layer of the vat is sprinkled with lotus leaf-flavored mash, accounting for 5-10% of the total mass of the lotus seed mash in the vat. The lotus seed core oil content is 0.05-0.15% of the total mass of the lotus seed mash. The fermentation temperature is maintained within 38-42℃, and the temperature is measured every 1-2 hours. When the temperature is higher than 42-45℃, the tail liquor is sprayed to cool it down. During the fermentation process, the seeping lotus seed fermentation liquid is collected, and the collected lotus seed fermentation liquid is sprayed into the vat every 12-24 hours. Fermentation is completed after 1-3 months.