CN109468200A - A kind of lotus seed wine and preparation method thereof - Google Patents
A kind of lotus seed wine and preparation method thereof Download PDFInfo
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- CN109468200A CN109468200A CN201910014813.9A CN201910014813A CN109468200A CN 109468200 A CN109468200 A CN 109468200A CN 201910014813 A CN201910014813 A CN 201910014813A CN 109468200 A CN109468200 A CN 109468200A
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- C12G—WINE; PREPARATION THEREOF; ALCOHOLIC BEVERAGES; PREPARATION OF ALCOHOLIC BEVERAGES NOT PROVIDED FOR IN SUBCLASSES C12C OR C12H
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Abstract
The present invention relates to a kind of lotus seed wines and preparation method thereof.The preparation method is that: (1) lotus seeds shelling, core pulling is respectively obtained into lotus seed shell, embryo nelumbinis and lotus seed kernel；The lotus seed kernel is crushed again, obtains lotus nut starch；(2) will husk, lotus leaf, lotus seed shell and embryo nelumbinis mix after in water impregnate, clean, after steam, obtain steaming chaff；(3) poor unstrained spirits is mixed with chaff is steamed, obtains mixture；It ferments after again mixing well mixture, water and lotus nut starch, obtains fermentation material；(4) fermentation material is steamed, obtains steaming；Distiller's yeast is added into gained steaming again and carbohydrase is mixed thoroughly, material must be mixed thoroughly；(5) material pit entry fermentation will be mixed thoroughly, distilled after the completion.Lotus seed wine organoleptic detection result and Physico-chemical tests result of the present invention reach excellent standard.
Description
Technical field
The invention belongs to wine brewing fields, and in particular to a kind of lotus seed wine and preparation method thereof.
Background technique
Lotus seeds are the dry mature seed of nymphaeaceae plant lotus, are distributed in China, each province, north and south.With tonifying spleen and stopping diarrhea, only
The effect of band, kidney-nourishing arresting seminal emission, mental-tranquilization.It is usually used in treating the symptoms such as splenasthenic diarrhea, leukorrhagia, spermatorrhea and palpitation and insomnia.And incite somebody to action
Lotus seeds are organically combined with solid brewing side, can sufficiently extract its edible and medicinal efficacy.
However following problem is commonly present to the brewing of lotus seeds in the prior art:
1, low to lotus seeds utilization rate: the prior art often directly discards lotus seed shell and embryo nelumbinis, only lotus seed kernel is taken to be made
It makes, has ignored Titian effect in brewing of a large amount of pectic substances in lotus seed shell and embryo nelumbinis is refrigerant removes effect of fire.
2, since national technical standard is often not achieved in the limitation of brewage process, the physical and chemical index of lotus seed wine, after drinking easily
It is easily exceeded to there are symptoms, the harmful substances such as methanol and lead such as top, dry, headache.
Summary of the invention
Of the existing technology in order to solve the problems, such as, the present invention provides a kind of lotus seed wines and preparation method thereof.It solves
Lotus seeds utilization rate is low and lotus seeds Quality of Liquors is not easy technical problem up to standard.
The solution of the present invention is to provide a kind of preparation method of lotus seed wine, is included the following steps:
(1) lotus seeds shelling, core pulling are obtained into lotus seed shell, embryo nelumbinis and lotus seed kernel respectively；The lotus seed kernel is crushed again, obtains lotus
Sub- powder；
(2) it impregnates, clean in water after mixing lotus seed shell obtained by husk, lotus leaf, step (1) and embryo nelumbinis, after
It steams, obtains steaming chaff；
(3) poor unstrained spirits is mixed with steaming chaff obtained by step (2), obtains mixture；Again by mixture, water and step (1) institute
It obtains after lotus nut starch mixes well and ferments, obtain fermentation material；
(4) fermentation material obtained by step (3) is steamed, obtains steaming；Distiller's yeast and carbohydrase is added into gained steaming again
It mixes thoroughly, material must be mixed thoroughly；
(5) material pit entry fermentation will be mixed thoroughly obtained by step (4), is distilled after the completion, obtains lotus seed wine.
Preferably, the lotus seeds are red lotus seeds.
Preferably, in step (1), it is 400~500 mesh that the lotus seed kernel, which is crushed to granularity,.
Preferably, in step (2), the husk, lotus leaf, lotus seed shell and embryo nelumbinis weight ratio be 10:2~4:2~4:
0.1~0.2.
Preferably, in step (2), the time of the immersion is 0.5~1h；The time steamed is 8~10h.
Preferably, in step (3), the grain unstrained spirits, steam chaff, the weight ratio of lotus nut starch and water be 1:2~4:3~5:0.3~
0.5；The fermentation time is 45~50h, and fermentation temperature is 20~30 DEG C.
Preferably, in step (4), the pressure that steams is 0.03~0.04MPa, and steaming time is 45~60min.
Preferably, in step (4), the weight ratio of the steaming, distiller's yeast and carbohydrase is 100:2~3:0.02~0.04.
Preferably, in step (5), the fermentation time is 30~40d.
Based on the same technical idea, the present invention also provides a kind of lotus seed wines prepared by the above method.
The invention has the benefit that
The preparation method of lotus seed wine of the present invention is effective in lotus seed shell, core and benevolence by making full use of and extracting
Ingredient obtains the organoleptic indicators such as color and appearance, fragrance, taste and the style of lotus seed wine so that the utilization rate of raw material lotus seeds is high
Reach high levels, and lotus seed wine total acid, total ester, ethyl hexanoate and solid content are top grade standard, methanol, lead and saccharin
Sodium is also undetected, physical and chemical index high safety.
Specific embodiment
To make the object, technical solutions and advantages of the present invention clearer, technical solution of the present invention will be carried out below
Detailed description.Obviously, described embodiments are only a part of the embodiments of the present invention, instead of all the embodiments.Base
Embodiment in the present invention, those of ordinary skill in the art are obtained all without making creative work
Other embodiment belongs to the range that the present invention is protected.
Embodiment 1
The present embodiment provides a kind of preparation methods of lotus seed wine, include the following steps:
(1) by red lotus seeds shelling, core pulling respectively red lotus seed shell, red embryo nelumbinis and red lotus seed kernel；Red lotus seeds are crushed again
To 400~420 mesh, red lotus nut starch is obtained；
(2) 0.5h is impregnated after mixing red lotus seed shell obtained by husk, lotus leaf, step (1) and red embryo nelumbinis in water and is removed
It is miscellaneous, the husk, lotus leaf, red lotus seed shell and red embryo nelumbinis weight ratio be 10:4:4:0.1, after upper decatize 8h make, obtain
Steam chaff；
(3) poor unstrained spirits is mixed with steaming chaff obtained by step (2), obtains mixture；Again by mixture, water and step (1) institute
It obtains lotus nut starch and mixes well to no powder packet, pimple and white bar and occur, the grain unstrained spirits, the weight ratio for steaming chaff, lotus nut starch and water
For 1:2:5:0.3, ferment under the conditions of 20~22 DEG C 50h after mixing thoroughly, obtains fermentation material after the completion；
(4) fermentation material obtained by step (3) is steamed into 60min under 0.03MPa pressure, obtains steaming；Gained steaming is spread out again
Closing heap after cool, adds Chinese yeast and carbohydrase is mixed thoroughly, and the weight ratio of the steaming, Chinese yeast and carbohydrase is 100:2:0.04, obtains
Mix material thoroughly；
(5) it will be mixed thoroughly obtained by step (4) and expect to close fermentation 30d into pond, distilled after the completion, obtain lotus seed wine.
Embodiment 2
The present embodiment provides a kind of preparation methods of lotus seed wine, include the following steps:
(1) by red lotus seeds shelling, core pulling respectively red lotus seed shell, red embryo nelumbinis and red lotus seed kernel；Red lotus seeds are crushed again
To 480~500 mesh, red lotus nut starch is obtained；
(2) 1h is impregnated after mixing red lotus seed shell obtained by husk, lotus leaf, step (1) and red embryo nelumbinis in water and is cleaned,
The husk, lotus leaf, red lotus seed shell and red embryo nelumbinis weight ratio be 10:2:2:0.2, after upper decatize 10h make, must steam
Chaff；
(3) poor unstrained spirits is mixed with steaming chaff obtained by step (2), obtains mixture；Again by mixture, water and step (1) institute
It obtains lotus nut starch and mixes well to no powder packet, pimple and white bar and occur, the grain unstrained spirits, the weight ratio for steaming chaff, lotus nut starch and water
For 1:4:3:0.5, ferment under the conditions of 28~30 DEG C 45h after mixing thoroughly, obtains fermentation material after the completion；
(4) fermentation material obtained by step (3) is steamed into 45min under 0.04MPa pressure, obtains steaming；Gained steaming is spread out again
Closing heap after cool, adds Chinese yeast and carbohydrase is mixed thoroughly, and the weight ratio of the steaming, Chinese yeast and carbohydrase is 100:3:0.02, obtains
Mix material thoroughly；
(5) it will be mixed thoroughly obtained by step (4) and expect to close fermentation 40d into pond, distilled after the completion, obtain lotus seed wine.
Embodiment 3
The present embodiment provides a kind of preparation methods of lotus seed wine, include the following steps:
(1) by red lotus seeds shelling, core pulling respectively red lotus seed shell, red embryo nelumbinis and red lotus seed kernel；Red lotus seeds are crushed again
To 440~460 mesh, red lotus nut starch is obtained；
(2) 0.7h is impregnated after mixing red lotus seed shell obtained by husk, lotus leaf, step (1) and red embryo nelumbinis in water and is removed
It is miscellaneous, the husk, lotus leaf, red lotus seed shell and red embryo nelumbinis weight ratio be 10:3:3:0.15, after upper decatize 9h make,
Chaff must be steamed；
(3) poor unstrained spirits is mixed with steaming chaff obtained by step (2), obtains mixture；Again by mixture, water and step (1) institute
It obtains lotus nut starch and mixes well to no powder packet, pimple and white bar and occur, the grain unstrained spirits, the weight ratio for steaming chaff, lotus nut starch and water
For 1:3:4:0.4, ferment under the conditions of 24~26 DEG C 47h after mixing thoroughly, obtains fermentation material after the completion；
(4) fermentation material obtained by step (3) is steamed into 50min under 0.03MPa pressure, obtains steaming；Gained steaming is spread out again
Closing heap after cool, adds Chinese yeast and carbohydrase is mixed thoroughly, and the weight ratio of the steaming, Chinese yeast and carbohydrase is 100:2.5:0.03,
Material must be mixed thoroughly；
(5) it will be mixed thoroughly obtained by step (4) and expect to close fermentation 35d into pond, distilled after the completion, obtain lotus seed wine.
With reference to GB/T 10781.2-2006 " fen-flavor type white spirit " standard, entrust the third-party institution to lotus seeds of the present invention
Wine carries out sense organ and physical and chemical index is detected, and wherein organoleptic requirements are as shown in table 1, and physicochemical requirements are as shown in table 2；Organoleptic detection
The results are shown in Table 3, and the results are shown in Table 4 for Physico-chemical tests.
1 organoleptic requirements of table
2 physicochemical requirements of table
3 organoleptic detection result of table
4 Physico-chemical tests result of table
| Detection project | Testing result | Detection limit | Rank |
| Alcoholic strength/(%vol) | 51.1 | / | / |
| Total acid (with Acetometer)/(g/L)≤ | 2.19 | / | Top grade |
| Total ester (in terms of ethyl acetate)/(g/L)≤ | 1.18 | / | Top grade |
| Ethyl hexanoate/(g/L) | 2.56 | / | Top grade |
| Solid content/(g/L)≤ | 0.06 | / | Top grade |
| Methanol/(g/L)≤ | It is not detected | 0.0075 | / |
| Lead (in terms of Pb)/mg/kg≤ | It is not detected | 0.005 | / |
| Saccharin sodium (in terms of saccharin) g/kg≤ | It is not detected | 0.01 | / |
It can be obtained by testing result:
1, lotus seed wine color of the present invention and appearance, taste and style project are top grade, and fragrance project is level-one, sense
Official's overall effect is good.
2, lotus seed wine total acid of the present invention, total ester, ethyl hexanoate and solid content project are top grade, and are not detected
Methanol, lead and saccharin sodium ingredient, lotus seed wine physical and chemical quality are good.
The above description is merely a specific embodiment, but scope of protection of the present invention is not limited thereto, any
Those familiar with the art in the technical scope disclosed by the present invention, can easily think of the change or the replacement, and should all contain
Lid is within protection scope of the present invention.Therefore, protection scope of the present invention should be based on the protection scope of the described claims.
Claims (10)
1. a kind of preparation method of lotus seed wine, which comprises the steps of:
(1) lotus seeds shelling, core pulling are obtained into lotus seed shell, embryo nelumbinis and lotus seed kernel respectively；The lotus seed kernel is crushed again, obtains lotus seeds
Powder；
(2) husk, lotus leaf, lotus seed shell and embryo nelumbinis obtained by step (1) are impregnated in water after mixing, are cleaned, after steam,
Chaff must be steamed；
(3) poor unstrained spirits is mixed with steaming chaff obtained by step (2), obtains mixture；Again by lotus obtained by mixture, water and step (1)
Sub- powder ferments after mixing well, and obtains fermentation material；
(4) fermentation material obtained by step (3) is steamed, obtains steaming；Distiller's yeast is added into gained steaming again and carbohydrase is mixed thoroughly,
Material must be mixed thoroughly；
(5) material pit entry fermentation will be mixed thoroughly obtained by step (4), is distilled after the completion, obtains lotus seed wine.
2. the preparation method of lotus seed wine according to claim 1, which is characterized in that the lotus seeds are red lotus seeds.
3. the preparation method of lotus seed wine according to claim 1, which is characterized in that in step (1), the lotus seed kernel is crushed
It is 400~500 mesh to granularity.
4. the preparation method of lotus seed wine according to claim 1, which is characterized in that in step (2), the husk, lotus leaf,
The weight ratio of lotus seed shell and embryo nelumbinis is 10:2~4:2~4:0.1~0.2.
5. the preparation method of lotus seed wine according to claim 1, which is characterized in that in step (2), the time of the immersion
For 0.5~1h；The time steamed is 8~10h.
6. the preparation method of lotus seed wine according to claim 1, which is characterized in that in step (3), it is described grain unstrained spirits, steam chaff,
The weight ratio of lotus nut starch and water is 1:2~4:3~5:0.3~0.5；The fermentation time be 45~50h, fermentation temperature be 20~
30℃。
7. the preparation method of lotus seed wine according to claim 1, which is characterized in that in step (4), the pressure that steams is
0.03~0.04MPa, steaming time are 45~60min.
8. the preparation method of lotus seed wine according to claim 1, which is characterized in that in step (4), the steaming, distiller's yeast
Weight ratio with carbohydrase is 100:2~3:0.02~0.04.
9. the preparation method of lotus seed wine according to claim 1, which is characterized in that in step (5), the fermentation time is
30~40d.
10. the lotus seed wine that any one of claim 1~9 the method is prepared.
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| CN201910014813.9A CN109468200A (en) | 2019-01-08 | 2019-01-08 | A kind of lotus seed wine and preparation method thereof |
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Citations (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103571682A (en) * | 2012-07-24 | 2014-02-12 | 杨起根 | Production technology of lotus seed wine |
| CN104327988A (en) * | 2014-07-04 | 2015-02-04 | 浙江致中和实业有限公司 | Technology for brewing solid-state-fermentation and solid-state-distillation lotus seed wine |
| CN104789411A (en) * | 2015-04-22 | 2015-07-22 | 吴少君 | Production method of lotus seed liquor |
| CN105002034A (en) * | 2014-04-21 | 2015-10-28 | 兰溪市梅江烧酒厂 | Production method of lotus seed wine |
| CN106995774A (en) * | 2016-01-22 | 2017-08-01 | 广西贵港市港南区鸿德源铁皮石斛种植农民专业合作社 | A kind of lotus leaf lotus seed wine and preparation method thereof |
| CN107384681A (en) * | 2017-07-25 | 2017-11-24 | 湘潭县泽润生态农业发展有限公司 | A kind of lotus seed wine and its manufacture craft |
| CN108315143A (en) * | 2018-04-11 | 2018-07-24 | 郭永高 | A kind of Gorgon fruit wine and preparation method thereof |
-
2019
- 2019-01-08 CN CN201910014813.9A patent/CN109468200A/en active Pending
Patent Citations (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103571682A (en) * | 2012-07-24 | 2014-02-12 | 杨起根 | Production technology of lotus seed wine |
| CN105002034A (en) * | 2014-04-21 | 2015-10-28 | 兰溪市梅江烧酒厂 | Production method of lotus seed wine |
| CN104327988A (en) * | 2014-07-04 | 2015-02-04 | 浙江致中和实业有限公司 | Technology for brewing solid-state-fermentation and solid-state-distillation lotus seed wine |
| CN104789411A (en) * | 2015-04-22 | 2015-07-22 | 吴少君 | Production method of lotus seed liquor |
| CN106995774A (en) * | 2016-01-22 | 2017-08-01 | 广西贵港市港南区鸿德源铁皮石斛种植农民专业合作社 | A kind of lotus leaf lotus seed wine and preparation method thereof |
| CN107384681A (en) * | 2017-07-25 | 2017-11-24 | 湘潭县泽润生态农业发展有限公司 | A kind of lotus seed wine and its manufacture craft |
| CN108315143A (en) * | 2018-04-11 | 2018-07-24 | 郭永高 | A kind of Gorgon fruit wine and preparation method thereof |
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Application publication date: 20190315 |