CN1254755A - Lotus seed wine and its production technology - Google Patents
Lotus seed wine and its production technology Download PDFInfo
- Publication number
- CN1254755A CN1254755A CN 98122741 CN98122741A CN1254755A CN 1254755 A CN1254755 A CN 1254755A CN 98122741 CN98122741 CN 98122741 CN 98122741 A CN98122741 A CN 98122741A CN 1254755 A CN1254755 A CN 1254755A
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- CN
- China
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- wine
- lotus
- lotus nut
- alcoholic strength
- purifying treatment
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- 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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Abstract
A lotus seed wine is made up of the embryonic buds of lotus seeds and purified spirit with alcohol degree of 18-28% (V/V) as raw wine through adding citric acid and food additive to the raw wine and immersing the embryonic buds of lotus seeds in it for more than 30 hr. Its advantages are stable alcohol degree, rich nutrients including pectin, and agreenable colour.
Description
Lotus seed wine of the present invention and production technique thereof are a kind of fruit wine and its production methods of keeping healthy.
With the lotus seeds fruit to have the reduce internal heat plumule of bitter of effect of order clearly be that lotus nut soaks in the liquor, drink the effect that can reach health care in good time, still unexposed about the technical scheme of finished product lotus nut health promoting wine.
Goal of the invention of the present invention is to propose a kind of with the health promoting wine of lotus nut immersion and relevant production technique.
Goal of the invention of the present invention realizes by following technical measures: be the wine base with liquor, through purifying treatment repeatedly, obtaining purified alcoholic strength is the former wine of 18-28% (V/V), be used for flooding through what selected cleaning and sterilizing was crossed and be not less than 3% lotus nut fruit, add an amount of citric acid and foodstuff additive after soak more than 30 hours.
Below the present invention is further described by drawings and Examples:
Fig. 1 is the schema of production technique of the present invention
Embodiment 1: be the wine base with liquor, through purifying treatment repeatedly, obtaining purified alcoholic strength is the former wine of 18-22% (V/V), is used for flooding the lotus nut fruit of crossing through selected cleaning and sterilizing, to be not less than, to add on a small quantity after citric acid and the foodstuff additive and soak more than 30 hours.
Embodiment 2: be the wine base with the liquor, through purifying treatment repeatedly, obtaining purified alcoholic strength is the former wine of 22-23% (V/V), is used for flooding the lotus nut fruit of crossing through selected cleaning and sterilizing, soaks lotus nut and the can together of basic wine after will soaking after 36 hours.
Embodiment 3: be the wine base with the fermented wine, through purifying treatment repeatedly, obtaining purified alcoholic strength is the former wine of 23-28% (V/V), be used for flooding the weight ratio of crossing through selected cleaning and sterilizing and be 5% lotus nut fruit, soak lotus nut and the can together of filtered basic wine chosen after 48 hours after the complete immersion of profile.
Embodiment 4: edible ethanol is the wine base, and through purifying treatment repeatedly, with concentration dilution, the former wine that obtains purified alcoholic strength and be 22-23% (V/V) is in order to flood 3% lotus nut fruit.
Lotus seed wine of the present invention is applicable to that with liquor fermented wine or edible ethanol are the wine base, and with lotus nut, edible additive is as being fragrant, be and be flavor, present-color material, to the requirement of lotus nut raw material be: fruit is complete, and color and luster is normal, fruity gas just, the even free from insect pests of profile, no-sundries, pollution-free.Because adopt the fruit impregnation technology to produce, indexs such as alcoholic strength are stable, colour generation is pleasant, and the sense organ effect is remarkable, and pectin leaches nutritious.
Claims (5)
1. lotus seed wine, it is characterized in that, with liquor is the wine base, through purifying treatment repeatedly, obtaining purified alcoholic strength is the former wine of 18-28% (V/V), be used for flooding through what selected cleaning and sterilizing was crossed and be not less than 3% lotus nut fruit, add an amount of citric acid and foodstuff additive after soak more than 30 hours.
2. lotus seed wine as claimed in claim 1, it is characterized in that, with liquor is the wine base, through purifying treatment repeatedly, obtaining purified alcoholic strength is the former wine of 18-22% (V/V), be used for flooding the lotus nut fruit of crossing through selected cleaning and sterilizing,, add on a small quantity after citric acid and the foodstuff additive and soak more than 30 hours to be not less than.
3. lotus seed wine as claimed in claim 1, it is characterized in that, with the liquor is the wine base, through purifying treatment repeatedly, obtaining purified alcoholic strength is the former wine of 22-23% (V/V), be used for flooding the lotus nut fruit of crossing through selected cleaning and sterilizing, soak lotus nut and the can together of basic wine after soaking after 36 hours.
4. lotus seed wine as claimed in claim 1, it is characterized in that, with the fermented wine is the wine base, through purifying treatment repeatedly, obtaining purified alcoholic strength is the former wine of 23-28% (V/V), be used for flooding the weight ratio of crossing through selected cleaning and sterilizing and be 5% lotus nut fruit, soak lotus nut and the can together of filtered basic wine chosen after 48 hours after the complete immersion of profile.
5. lotus seed wine as claimed in claim 1 is characterized in that, edible ethanol is the wine base, and through purifying treatment repeatedly, with concentration dilution, the former wine that obtains purified alcoholic strength and be 22-23% (V/V) is in order to flood 3% lotus nut fruit.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN 98122741 CN1254755A (en) | 1998-11-21 | 1998-11-21 | Lotus seed wine and its production technology |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN 98122741 CN1254755A (en) | 1998-11-21 | 1998-11-21 | Lotus seed wine and its production technology |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN1254755A true CN1254755A (en) | 2000-05-31 |
Family
ID=5227874
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN 98122741 Pending CN1254755A (en) | 1998-11-21 | 1998-11-21 | Lotus seed wine and its production technology |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN1254755A (en) |
Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2002029980A (en) * | 2000-07-12 | 2002-01-29 | Maruzen Pharmaceut Co Ltd | Estrogenic agent and collagen production rpomoter, fibroblast proliferative agent, food for cosmetological use and skin cosmetic |
| JP2002068993A (en) * | 2000-08-30 | 2002-03-08 | Maruzen Pharmaceut Co Ltd | Epidermal keratinizing cell propagation-accelerating agent, beautifying food and skin cosmetic |
| JP2002179585A (en) * | 2000-12-14 | 2002-06-26 | Maruzen Pharmaceut Co Ltd | Bone metabolism improver and food/drink for preventing or treating osteoporosis |
| CN101831371A (en) * | 2010-04-06 | 2010-09-15 | 姜荣光 | Process for producing lotus seed spirit |
| CN102559461A (en) * | 2012-02-17 | 2012-07-11 | 张昂 | Lotus wine and making process |
-
1998
- 1998-11-21 CN CN 98122741 patent/CN1254755A/en active Pending
Cited By (8)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2002029980A (en) * | 2000-07-12 | 2002-01-29 | Maruzen Pharmaceut Co Ltd | Estrogenic agent and collagen production rpomoter, fibroblast proliferative agent, food for cosmetological use and skin cosmetic |
| JP4693963B2 (en) * | 2000-07-12 | 2011-06-01 | 丸善製薬株式会社 | Estrogen-like agent, collagen production promoter, and fibroblast proliferating agent |
| JP2002068993A (en) * | 2000-08-30 | 2002-03-08 | Maruzen Pharmaceut Co Ltd | Epidermal keratinizing cell propagation-accelerating agent, beautifying food and skin cosmetic |
| JP2002179585A (en) * | 2000-12-14 | 2002-06-26 | Maruzen Pharmaceut Co Ltd | Bone metabolism improver and food/drink for preventing or treating osteoporosis |
| CN101831371A (en) * | 2010-04-06 | 2010-09-15 | 姜荣光 | Process for producing lotus seed spirit |
| CN101831371B (en) * | 2010-04-06 | 2013-03-06 | 姜荣光 | Process for producing lotus seed spirit |
| CN102559461A (en) * | 2012-02-17 | 2012-07-11 | 张昂 | Lotus wine and making process |
| CN102559461B (en) * | 2012-02-17 | 2013-07-03 | 张昂 | Lotus wine and making process |
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Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C02 | Deemed withdrawal of patent application after publication (patent law 2001) | ||
| WD01 | Invention patent application deemed withdrawn after publication |