CN106350420A - Preparation method for lotus root wine - Google Patents
Preparation method for lotus root wine Download PDFInfo
- Publication number
- CN106350420A CN106350420A CN201610925700.0A CN201610925700A CN106350420A CN 106350420 A CN106350420 A CN 106350420A CN 201610925700 A CN201610925700 A CN 201610925700A CN 106350420 A CN106350420 A CN 106350420A
- Authority
- CN
- China
- Prior art keywords
- wine
- lotus root
- rhizoma nelumbiniss
- parts
- slag
- 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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- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12G—WINE; PREPARATION THEREOF; ALCOHOLIC BEVERAGES; PREPARATION OF ALCOHOLIC BEVERAGES NOT PROVIDED FOR IN SUBCLASSES C12C OR C12H
- C12G3/00—Preparation of other alcoholic beverages
- C12G3/04—Preparation of other alcoholic beverages by mixing, e.g. for preparation of liqueurs
- C12G3/06—Preparation of other alcoholic beverages by mixing, e.g. for preparation of liqueurs with flavouring ingredients
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- Chemical & Material Sciences (AREA)
- Organic Chemistry (AREA)
- Engineering & Computer Science (AREA)
- Health & Medical Sciences (AREA)
- Biochemistry (AREA)
- Bioinformatics & Cheminformatics (AREA)
- General Engineering & Computer Science (AREA)
- General Health & Medical Sciences (AREA)
- Genetics & Genomics (AREA)
- Life Sciences & Earth Sciences (AREA)
- Wood Science & Technology (AREA)
- Zoology (AREA)
- Alcoholic Beverages (AREA)
Abstract
The invention discloses a preparation method for lotus root wine, belonging to the field of wine and alcoholic beverage. The method comprises the following steps: (1) treating a lotus root raw material, namely selecting fresh lotus root, cleaning, removing lotus root node, juicing and respectively collecting filtrate and lotus root residue; (2) soaking wine with the lotus root residue, namely packaging the lotus root residue with gauze, filling the white spirit into a wine jar, sealing and soaking for 6-12 months, wherein the weight ratio of the lotus root residue to the white spirit is 1 to15, and then removing the lotus root residue bag, thereby acquiring the lotus root residue wine; and (3) blending and mixing wine, namely taking 2 parts of lotus root juice filtrate acquired in the step (1), 20 parts of lotus root residue wine acquired in the step (2), 50 parts of sold white spirit and 1 part of honey in volume ratio, blending, uniformly shaking, sealing in the wine jar for 3 months, and then opening the wine jar and taking the clean liquid for drinking or packaging and then selling. According to the preparation method for lotus root wine, the preparation process is simple, most medicinal nutritional ingredients and vitamin mineral substances in the lotus root are maintained, the storage time is long and the lotus root wine is convenient to drink and has light lotus root flavor, mellow wine taste and sweetness.
Description
Technical field
The present invention relates to wine and alcoholic beverage field, specially a kind of Rhizoma Nelumbiniss are steep in wine manufacture method.
Background technology
Rhizoma Nelumbiniss originate in India, afterwards incoming China, and in Northern and Southern Dynasties' epoch, the plantation of Rhizoma Nelumbiniss is just fairly common.Rhizoma Nelumbiniss
Micro- sweet and crisp, can eat raw and also can cook, and medical value is at a relatively high, its Gen Genyeye, stamen or pistil fruit, fixed-point-free power automorphism is precious, all
Can nourish and be used as medicine.Make powder with Rhizoma Nelumbiniss, can help digestion antidiarrheal, heat clearing away of whetting the appetite, nourishing is nourished one's nature, and prevents internal hemorrhage, is women and children child old woman, body
The first-class supping of weak many patients and the good treasure of nourishing, in clear Xianfeng Period, are just made by imperial order as food for the emperor tribute.
Rhizoma Nelumbiniss are a kind of nutritious medicine-food two-purpose materials, contain abundant vitamin and mineral, Rhizoma Nelumbiniss in Rhizoma Nelumbiniss
Eating method varied, but general Rhizoma Nelumbiniss are difficult to preserve for a long time, user eats inconvenience.Among the people have Rhizoma Nelumbiniss
Carry out brewed way with Chinese liquor.But, a lot of ways all can not more completely retain the nutritional labeling of Rhizoma Nelumbiniss and itself
Fragrant.
Content of the invention
The manufacture method it is an object of the invention to provide a kind of Rhizoma Nelumbiniss are steep in wine.
For reaching above-mentioned purpose, the technical scheme of employing is: a kind of Rhizoma Nelumbiniss are steep in wine manufacture method, the steps include:
1), Rhizoma Nelumbiniss material process: select fresh Rhizoma Nelumbiniss, clean, remove Nodus Nelumbinis Rhizomatis, squeeze the juice, collect filtrate and Rhizoma Nelumbiniss slag respectively；
2), Rhizoma Nelumbiniss slag is steep in wine: Rhizoma Nelumbiniss cinder ladle, in gauze, seals immersion up for safekeeping 6-12 month with wine jar dress Chinese liquor, Rhizoma Nelumbiniss slag and Chinese liquor
Weight ratio for 1:15, remove Rhizoma Nelumbiniss cinder ladle afterwards and obtain Rhizoma Nelumbiniss slag and steep in wine；
3), blend rectification: by volume, take 2 parts of lotus root juice filtrate, the step 2 of step 1)) Rhizoma Nelumbiniss slag steep in wine 20 parts, commercially available
50 parts of Chinese liquor and 1 part of Mel are blent, and are sealed up for safekeeping 3 months with wine jar after shaking up, and opening altar afterwards and taking clear liquid is drinkable or packaging
After sell.
Have the beneficial effect that this Rhizoma Nelumbiniss manufacture method manufacturing process of steeping in wine is simple using such scheme, save Rhizoma Nelumbiniss
Middle most of medicinal nutritional labeling and vitamins and minerals, the holding time is long, and instant has light Rhizoma Nelumbiniss taste, wine mouth
Sense sweet-smelling, Hui Tian.
Specific embodiment
Be further described the present invention with reference to embodiment, but the present invention be not limited only to following embodiments it is anticipated that this
In the case of with reference to prior art, performance may produce many variations to skilled person.
A kind of Rhizoma Nelumbiniss are steep in wine manufacture method, the steps include:
1), Rhizoma Nelumbiniss material process: select fresh Rhizoma Nelumbiniss, clean, remove Nodus Nelumbinis Rhizomatis, squeeze the juice, collect filtrate and Rhizoma Nelumbiniss slag respectively.Use machine
Squeeze the juice, Rhizoma Nelumbiniss slag is used for steeping in wine, lotus root juice is used for blending rectification, that is, squeeze and use, exhaustless need to carry out cold storing and fresh-keeping.
2), Rhizoma Nelumbiniss slag is steep in wine: Rhizoma Nelumbiniss cinder ladle, in gauze, seals immersion up for safekeeping 6-12 month with wine jar dress Chinese liquor, Rhizoma Nelumbiniss slag with
The weight of Chinese liquor ratio for 1:15, removes Rhizoma Nelumbiniss cinder ladle afterwards and obtains Rhizoma Nelumbiniss slag and steep in wine.Wine jar is sealed environment up for safekeeping and need to be kept dark, moist, logical
Wind, temperature 15-25 DEG C.
3), blend rectification: by volume, take 2 parts of lotus root juice filtrate, the step 2 of step 1)) Rhizoma Nelumbiniss slag steep in wine 20 parts,
50 parts of commercially available Chinese liquor and 1 part of Mel are blent, and are sealed up for safekeeping 3 months with wine jar after shaking up, open afterwards altar take clear liquid be drinkable or
Sell after packaging.
This Rhizoma Nelumbiniss steep in wine manufacture method manufacturing process simply, save most of medicinal nutritional labeling and dimension life in Rhizoma Nelumbiniss
Plain mineral, the holding time is long, instant, has light Rhizoma Nelumbiniss taste, wine taste mellow, Hui Tian.
Claims (1)
1. a kind of Rhizoma Nelumbiniss are steep in wine manufacture method, and its characterization step is:
1), Rhizoma Nelumbiniss material process: select fresh Rhizoma Nelumbiniss, clean, remove Nodus Nelumbinis Rhizomatis, squeeze the juice, collect filtrate and Rhizoma Nelumbiniss slag respectively；
2), Rhizoma Nelumbiniss slag is steep in wine: Rhizoma Nelumbiniss cinder ladle, in gauze, seals immersion up for safekeeping 6-12 month with wine jar dress Chinese liquor, Rhizoma Nelumbiniss slag and Chinese liquor
Weight ratio for 1:15, remove Rhizoma Nelumbiniss cinder ladle afterwards and obtain Rhizoma Nelumbiniss slag and steep in wine；
3), blend rectification: by volume, take 2 parts of lotus root juice filtrate, the step 2 of step 1)) Rhizoma Nelumbiniss slag steep in wine 20 parts, commercially available
50 parts of Chinese liquor and 1 part of Mel are blent, and are sealed up for safekeeping 3 months with wine jar after shaking up, and opening altar afterwards and taking clear liquid is drinkable or packaging
After sell.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610925700.0A CN106350420A (en) | 2016-10-24 | 2016-10-24 | Preparation method for lotus root wine |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610925700.0A CN106350420A (en) | 2016-10-24 | 2016-10-24 | Preparation method for lotus root wine |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN106350420A true CN106350420A (en) | 2017-01-25 |
Family
ID=57863610
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201610925700.0A Withdrawn CN106350420A (en) | 2016-10-24 | 2016-10-24 | Preparation method for lotus root wine |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN106350420A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108546623A (en) * | 2018-07-13 | 2018-09-18 | 张佳超 | A kind of technique of brewing lotus root wine |
Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1584000A (en) * | 2004-05-27 | 2005-02-23 | 许庆华 | Artemisia wine and its production |
| CN101671611A (en) * | 2009-04-22 | 2010-03-17 | 史经略 | Method for producing beer prepared from lotus roots |
| CN102181343A (en) * | 2011-03-22 | 2011-09-14 | 马建华 | Fermented lotus root wine |
| CN103255024A (en) * | 2013-04-22 | 2013-08-21 | 周玉彬 | Method for brewing papaya rice wine |
| CN104513775A (en) * | 2014-11-27 | 2015-04-15 | 安徽省泰和风华生态农业科技有限公司 | Strawberry fruit wine making method |
-
2016
- 2016-10-24 CN CN201610925700.0A patent/CN106350420A/en not_active Withdrawn
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1584000A (en) * | 2004-05-27 | 2005-02-23 | 许庆华 | Artemisia wine and its production |
| CN101671611A (en) * | 2009-04-22 | 2010-03-17 | 史经略 | Method for producing beer prepared from lotus roots |
| CN102181343A (en) * | 2011-03-22 | 2011-09-14 | 马建华 | Fermented lotus root wine |
| CN103255024A (en) * | 2013-04-22 | 2013-08-21 | 周玉彬 | Method for brewing papaya rice wine |
| CN104513775A (en) * | 2014-11-27 | 2015-04-15 | 安徽省泰和风华生态农业科技有限公司 | Strawberry fruit wine making method |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108546623A (en) * | 2018-07-13 | 2018-09-18 | 张佳超 | A kind of technique of brewing lotus root wine |
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Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| SE01 | Entry into force of request for substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| WW01 | Invention patent application withdrawn after publication |
Application publication date: 20170125 |
|
| WW01 | Invention patent application withdrawn after publication |