CN109971586A - Glutinous rice lotus root wine - Google Patents
Glutinous rice lotus root wine Download PDFInfo
- Publication number
- CN109971586A CN109971586A CN201910397437.6A CN201910397437A CN109971586A CN 109971586 A CN109971586 A CN 109971586A CN 201910397437 A CN201910397437 A CN 201910397437A CN 109971586 A CN109971586 A CN 109971586A
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- CN
- China
- Prior art keywords
- glutinous rice
- wine
- lotus
- lotus rhizome
- 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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Classifications
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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
- C12G3/02—Preparation of other alcoholic beverages by fermentation
Abstract
The invention discloses glutinous rice lotus root wines to be made using lotus rhizome and glutinous rice as raw material using through a- amylase and the double enzyme joint saccharification technologies of cellulase, cold fermentation technology and fermented wine and glutinous rice wine combined technology.The present invention is on the basis of traditional brewing fruit wine using a- amylase and the double enzyme joint saccharification technologies of cellulase, cold fermentation technology and fermented wine and impregnating liquor combined technology, in a manner of keeping lotus rhizome flavor to greatest extent, the lotus rhizome glutinous rice wine of pure plentiful, mellow strong, the sour-sweet coordination of sense of a wine body golden yellow, clear, aroma has been brewed, while also having provided a kind of new approaches for the exploitation of lotus root wine.
Description
Technical field
The present invention relates to lotus root wine technical fields, and in particular to glutinous rice lotus root wine.
Background technique
The report made wine using lotus rhizome is seldom, and number of patent application is that the patent of invention of 201110068269.X discloses one kind
The brewing method of fermented lotus root wine, but it is simple inoculation fermentation that the method, which is brewed, and lotus rhizome is heated to 96-100 DEG C, it is ripe
Change 20min, additional a large amount of sugar improve fermentation alcohol degree, are easily destroyed the basic flavor of lotus root wine, have in the wine mouthfeel spawned
Irritant big, undesirable sour.
Summary of the invention
For above-mentioned technical deficiency, the object of the present invention is to provide a kind of glutinous rice lotus root wines, make in traditional fruit wine
Using a- amylase and the double enzyme joint saccharification technologies of cellulase, cold fermentation technology and fermented wine and glutinous rice wine on the basis of making
Combined technology in a manner of keeping lotus rhizome flavor to greatest extent, and enhances the mouthfeel of wine, improves the product of current lotus root wine
Matter, plays the effect of lotus rhizome at enhancing nutritional ingredient to greatest extent.
In order to solve the above technical problems, the present invention adopts the following technical scheme:
The present invention provides glutinous rice lotus root wine, is made by following steps:
1) lotus rhizome raw material principle and processing: selection lotus rhizome is uniform in size, immaculate current year fresh lotus rhizome, first with originally
Water is cleaned, and is removed rhizoma nelumbinis, then is sterilized with high wine, is then cut into fritter and is put into beater and is stirred mashing, and it is standby to obtain lotus root juice
With；
2) it is saccharified: distiller's yeast being added in lotus root juice, improve with saccharification temperature to 68-75 DEG C and pH value control exists
The thick slag of lotus rhizome is filtered out after being kept for 72 hours, stays lotus rhizome juice spare by 4.8-5.6；
3) glutinous rice raw material and selection and processing: selecting fresh current year glutinous rice, cleans and impregnates 8 hours, draining cooks, cold
But to 38 DEG C, koji is added, is saccharified 72 hours, obtains glutinous rice wine；
4) mixed fermentation: glutinous rice wine being added in lotus root juice and is stirred, while adjusting pH value to 3.2-3.8, and rock sugar is added
And be put into insulating box and ferment, temperature controls between 18-26 DEG C, and fermentation time is 120 hours, every in fermentation process
Stirring in 24 hours is primary；
5) after fermenting 120 hours, distiller's yeast is added again and carries out saccharification 72 hours, temperature controls the PH between 18-26 DEG C
Value control is between 2.8-3.4；
6) step 4) is repeated with step 5) five times to get finished product
Preferably, the weight ratio of the lotus rhizome and glutinous rice is 3:2.
Preferably, the main component of distiller's yeast is a- amylase and cellulase in step 2), step 3) and step 5).
Preferably, the inoculum concentration of distiller's yeast is the 2% of lotus rhizome and glutinous rice gross weight in step 2), step 3) and step 5), step
It is rapid 4) in the additive amount of rock sugar be the 5% of lotus rhizome and glutinous rice gross weight.
The beneficial effects of the present invention are: using a- amylase and the double enzyme associations of cellulase on the basis of traditional brewing fruit wine
Join saccharification technology, cold fermentation technology and fermented wine and impregnating liquor combined technology, to keep lotus rhizome flavor to greatest extent
Mode has brewed the lotus rhizome glutinous rice of pure plentiful, mellow strong, the sour-sweet coordination of sense of a wine body golden yellow, clear, aroma
Wine, while also a kind of new approaches are provided for the exploitation of lotus root wine.
Specific embodiment
Technical solution of the present invention is clearly and completely described below in conjunction with the embodiment of the present invention.
Glutinous rice lotus root wine, is made by following steps:
1) lotus rhizome raw material principle and processing: selection lotus rhizome is uniform in size, immaculate current year fresh lotus rhizome, first with originally
Water is cleaned, and is removed rhizoma nelumbinis, then is sterilized with high wine, is then cut into fritter and is put into beater and is stirred mashing, and it is standby to obtain lotus root juice
With；
2) it is saccharified: distiller's yeast being added in lotus root juice, improve with saccharification temperature to 68-75 DEG C and pH value control exists
The thick slag of lotus rhizome is filtered out after being kept for 72 hours, stays lotus rhizome juice spare by 4.8-5.6；
3) glutinous rice raw material and selection and processing: selecting fresh current year glutinous rice, cleans and impregnates 8 hours, draining cooks, cold
But to 38 DEG C, koji is added, is saccharified 72 hours, obtains glutinous rice wine；
4) mixed fermentation: glutinous rice wine being added in lotus root juice and is stirred, while adjusting pH value to 3.2-3.8, and rock sugar is added
And be put into insulating box and ferment, temperature controls between 18-26 DEG C, and fermentation time is 120 hours, every in fermentation process
Stirring in 24 hours is primary；
5) after fermenting 120 hours, distiller's yeast is added again and carries out saccharification 72 hours, temperature controls the PH between 18-26 DEG C
Value control is between 2.8-3.4；
6) step 4) is repeated with step 5) five times to get finished product.
Further, the weight ratio of the lotus rhizome and glutinous rice is 3:2.
Further, the main component of distiller's yeast is a- amylase and cellulase in step 2), step 3) and step 5).
Further, the inoculum concentration of distiller's yeast is the 2% of lotus rhizome and glutinous rice gross weight in step 2), step 3) and step 5),
The additive amount of rock sugar is the 5% of lotus rhizome and glutinous rice gross weight in step 4).
The present invention is on the basis of traditional brewing fruit wine using a- amylase and the cellulase double saccharification of enzyme joints technologies, low temperature
Fermentation technique and fermented wine and impregnating liquor combined technology have brewed one in a manner of keeping lotus rhizome flavor to greatest extent
The lotus rhizome glutinous rice wine of pure plentiful, mellow strong, the sour-sweet coordination of sense of money wine body golden yellow, clear, aroma, while being also lotus rhizome
The exploitation of wine provides a kind of new approaches.
Obviously, various changes and modifications can be made to the invention without departing from essence of the invention by those skilled in the art
Mind and range.In this way, if these modifications and changes of the present invention belongs to the range of the claims in the present invention and its equivalent technologies
Within, then the present invention is also intended to include these modifications and variations.
Claims (4)
1. glutinous rice lotus root wine, which is characterized in that be made by following steps:
1) lotus rhizome raw material principle and processing: selection lotus rhizome is uniform in size, immaculate current year fresh lotus rhizome, first with originally washing
Only, rhizoma nelumbinis is removed, then is sterilized with high wine, fritter is then cut into and is put into beater and be stirred mashing, it is spare to obtain lotus root juice；
2) it is saccharified: distiller's yeast being added in lotus root juice, improve with saccharification temperature to 68-75 DEG C and control pH value in 4.8-
5.6, the thick slag of lotus rhizome is filtered out after being kept for 72 hours, stays lotus rhizome juice spare；
3) glutinous rice raw material and selection and processing: selecting fresh current year glutinous rice, cleans and impregnates 8 hours, draining cooks, and is cooled to
38 DEG C, distiller's yeast is added, is saccharified 72 hours, obtains glutinous rice wine；
4) mixed fermentation: glutinous rice wine being added in lotus root juice and is stirred, while adjusting pH value to 3.2-3.8, and rock sugar is added and puts
Enter in insulating box and ferment, temperature controls between 18-26 DEG C, and fermentation time is 120 hours, and every 24 is small in fermentation process
When stirring it is primary；
5) after fermenting 120 hours, distiller's yeast is added again and carries out saccharification 72 hours, temperature controls the pH value control between 18-26 DEG C
System is between 2.8-3.4；
6) step 4) is repeated with step 5) five times to get finished product.
2. glutinous rice lotus root wine as described in claim 1, which is characterized in that the weight ratio of the lotus rhizome and glutinous rice is 3:2.
3. glutinous rice lotus root wine as described in claim 1, which is characterized in that distiller's yeast in step 2), step 3) and step 5)
Main component is a- amylase and cellulase.
4. glutinous rice lotus root wine as described in claim 1, which is characterized in that distiller's yeast in step 2), step 3) and step 5)
Inoculum concentration is the 2% of lotus rhizome and glutinous rice gross weight, and the additive amount of rock sugar is the 5% of lotus rhizome and glutinous rice gross weight in step 4).
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201910397437.6A CN109971586A (en) | 2019-05-14 | 2019-05-14 | Glutinous rice lotus root wine |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201910397437.6A CN109971586A (en) | 2019-05-14 | 2019-05-14 | Glutinous rice lotus root wine |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN109971586A true CN109971586A (en) | 2019-07-05 |
Family
ID=67073647
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201910397437.6A Pending CN109971586A (en) | 2019-05-14 | 2019-05-14 | Glutinous rice lotus root wine |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN114672386A (en) * | 2022-05-09 | 2022-06-28 | 武汉通元阁生物科技有限责任公司 | Lotus root yellow wine and brewing process thereof |
Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102102058A (en) * | 2009-12-18 | 2011-06-22 | 张晓东 | Production process for mulberry glutinous rice wine |
| CN105754799A (en) * | 2016-05-12 | 2016-07-13 | 枣阳市灵鹿酒业有限公司 | Ground-sealed lotus root yellow rice wine |
| CN107746770A (en) * | 2017-12-01 | 2018-03-02 | 茅台学院 | A kind of brewing method of lotus root wine |
| CN108841551A (en) * | 2018-07-13 | 2018-11-20 | 安新县子绪商贸有限公司 | A kind of lotus rhizome health preserving wine and its brewing method |
-
2019
- 2019-05-14 CN CN201910397437.6A patent/CN109971586A/en active Pending
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102102058A (en) * | 2009-12-18 | 2011-06-22 | 张晓东 | Production process for mulberry glutinous rice wine |
| CN105754799A (en) * | 2016-05-12 | 2016-07-13 | 枣阳市灵鹿酒业有限公司 | Ground-sealed lotus root yellow rice wine |
| CN107746770A (en) * | 2017-12-01 | 2018-03-02 | 茅台学院 | A kind of brewing method of lotus root wine |
| CN108841551A (en) * | 2018-07-13 | 2018-11-20 | 安新县子绪商贸有限公司 | A kind of lotus rhizome health preserving wine and its brewing method |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN114672386A (en) * | 2022-05-09 | 2022-06-28 | 武汉通元阁生物科技有限责任公司 | Lotus root yellow wine and brewing process thereof |
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| PB01 | Publication | ||
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| SE01 | Entry into force of request for substantive examination | ||
| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20190705 |
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| RJ01 | Rejection of invention patent application after publication |