CN102181343A - Fermented lotus root wine - Google Patents
Fermented lotus root wine Download PDFInfo
- Publication number
- CN102181343A CN102181343A CN201110068269XA CN201110068269A CN102181343A CN 102181343 A CN102181343 A CN 102181343A CN 201110068269X A CN201110068269X A CN 201110068269XA CN 201110068269 A CN201110068269 A CN 201110068269A CN 102181343 A CN102181343 A CN 102181343A
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- CN
- China
- Prior art keywords
- lotus rhizome
- fermented
- lotus
- wine
- lotus root
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
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- Preparation Of Fruits And Vegetables (AREA)
- Alcoholic Beverages (AREA)
- Non-Alcoholic Beverages (AREA)
Abstract
The invention provides fermented lotus root wine made from lotus roots. The method is characterized by grinding and curing the lotus roots, then saccharifying the lotus roots with amylase to reach the basic conditions of the standard beverage wine and putting the lotus roots in yeast to be fermented, thus preparing the fermented lotus root wine. The fermented lotus root wine can be directly drunk and can serve as the selection object for manufacturing other products.
Description
Affiliated technical field
The invention belongs to leavened food, is that people are become alcoholic drink as the lotus rhizomes of vegetables.
Background technology
At present, people to the eating method of lotus rhizome based on fry, stew, steam, fried, cool companion, roasting, all with as the vegetables object, the way that lotus rhizome and liquor are carried out infusion is arranged also.But a lot of ways do not change its main application, the composition of lotus rhizome are not decomposed or transforms into the main body of another kind of article.
Summary of the invention
For overcoming the deficiency of lotus rhizome to people's demand, excavate the potential of lotus rhizome itself, the invention provides a kind of method, lotus rhizome is transformed into fermenting beverage wine.
The technical solution adopted in the present invention is: with sophisticated lotus rhizome clean, after the making beating, slaking, add amylase and carry out the saccharification processing, the starch that makes lotus rhizome self is by the enzymatic conversion saccharogenesis, remove the lotus rhizome slag, add yeast again and ferment, obtain the logical flaxen lotus rhizome wine of clear stream through 40 days left and right sides fermented clears.
Embodiment
Select the high lotus rhizome of the good starch content of ripening degree, clean.Remove and abandon the lotus rhizome joint, lotus rhizome is smashed, add the 10-15% pure water during making beating with 60-80 order hollander.Be warming up to 96-100 ° and carried out slaking 20 minutes, added amylase constant temperature 15 minutes about 60 °, make the starch of lotus rhizome self transform saccharogenesis.Separate subsequently, obtain lotus rhizome liquid after removing waste, because of the lotus rhizome place of production, kind difference, starch content is different, and the pol of lotus rhizome liquid is uneven, generally has only 7-12BX °, does not reach the primary condition before the alcoholic drink fermentation, will improve the pol of lotus rhizome liquid; Method is to increase the lotus rhizome liquid temp, evaporation moisture content, and just pol reaches 22-24BX °, and the pH value with lotus rhizome liquid transfers to 3-3.5 then, adds yeast again and ferments.Ferment and separated in 10 days, remove and abandon the wine pin, through clarification in about 30 days, fresh lotus rhizome became limpid flaxen lotus rhizome wine again.
Claims (3)
1. grog or the raw material with lotus rhizome, transgenosis lotus rhizome carry out the saccharification processing, insert yeast again and ferment.
2. utilize the product of aforesaid method to steam the slide extraction.
3. process with method one products therefrom, as abrasive dust, granulation, system cream.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN 201110068269 CN102181343B (en) | 2011-03-22 | 2011-03-22 | Fermented lotus root wine |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN 201110068269 CN102181343B (en) | 2011-03-22 | 2011-03-22 | Fermented lotus root wine |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN102181343A true CN102181343A (en) | 2011-09-14 |
| CN102181343B CN102181343B (en) | 2012-12-19 |
Family
ID=44567633
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN 201110068269 Expired - Fee Related CN102181343B (en) | 2011-03-22 | 2011-03-22 | Fermented lotus root wine |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN102181343B (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106350420A (en) * | 2016-10-24 | 2017-01-25 | 遵义叶世农业科技有限公司 | Preparation method for lotus root wine |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101671611A (en) * | 2009-04-22 | 2010-03-17 | 史经略 | Method for producing beer prepared from lotus roots |
| CN101864350A (en) * | 2010-06-25 | 2010-10-20 | 裴光泰 | Fructose-free everlasting strawberry wine and preparation method thereof |
-
2011
- 2011-03-22 CN CN 201110068269 patent/CN102181343B/en not_active Expired - Fee Related
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101671611A (en) * | 2009-04-22 | 2010-03-17 | 史经略 | Method for producing beer prepared from lotus roots |
| CN101864350A (en) * | 2010-06-25 | 2010-10-20 | 裴光泰 | Fructose-free everlasting strawberry wine and preparation method thereof |
Non-Patent Citations (1)
| Title |
|---|
| 屠康等: "《莲藕制品加工技术》", 30 April 2007 * |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106350420A (en) * | 2016-10-24 | 2017-01-25 | 遵义叶世农业科技有限公司 | Preparation method for lotus root wine |
Also Published As
| Publication number | Publication date |
|---|---|
| CN102181343B (en) | 2012-12-19 |
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Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| C14 | Grant of patent or utility model | ||
| GR01 | Patent grant | ||
| CF01 | Termination of patent right due to non-payment of annual fee | ||
| CF01 | Termination of patent right due to non-payment of annual fee |
Granted publication date: 20121219 Termination date: 20180322 |