CN103275843A - Brewing process added with lotus leaf - Google Patents
Brewing process added with lotus leaf Download PDFInfo
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- CN103275843A CN103275843A CN2013101729885A CN201310172988A CN103275843A CN 103275843 A CN103275843 A CN 103275843A CN 2013101729885 A CN2013101729885 A CN 2013101729885A CN 201310172988 A CN201310172988 A CN 201310172988A CN 103275843 A CN103275843 A CN 103275843A
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- lotus leaf
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- glutinous rice
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Abstract
The invention discloses a brewing process added with a lotus leaf. The brewing process is characterized by comprising the following steps of: a, preparing rice and sticky rice serving as raw materials, mixing the rice with the sticky rice and putting into water to be soaked, and cleaning; b, preparing the lotus leaf, cleaning the lotus leaf, drying in the sun and grinding into powder; c, putting the rice and the sticky rice obtained in the step a into a container to cook; d, cooling the rice and the sticky rice cooked in the step c; e, putting the rice and the sticky rice cooled in the step d into the container, adding lotus leaf powder obtained in the step b into the container to be mixed with the rice and the sticky rice, adding a saccharifying extracting liquid to be sealed and fermented, and then, adding saccharomycetes to be sealed and fermented; and f, squeezing a fermenting liquid fermented in the step e and filtering to obtain a fermented glutinous rice finished product. The brewing process added with the lotus leaf has the advantages that the lotus leaf is added into the brewing process, so that the preparation process is simple, and the fermented glutinous rice tastes savory and mellow, and has functions of clearing away heat and toxic materials and reducing blood fat and has the effect of preserving the health while the fermented glutinous rice tastes delicious.
Description
Technical field
The present invention relates to a kind of wine-making technology that is added with lotus leaf.
Background technology
Lotus leaf not only has ornamental value, effect such as that its lotus leaf also has is clearing summer-heat and damp, sending up the lucid YANG, cooling blood for hemostasis.Lotus leaf contains nuciferine (Roemerine), miltanthin (Pronuciferine) and Nuciferine multiple alkaloids such as (Nuciferine) and vitamins C, polysaccharide.The effect of clearing heat and detoxicating, cool blood, hemostasis is arranged.Modern study shows that lotus leaf also has reducing blood lipid, so all contain lotus leaf in a lot of fat-reducing, lipopenicillinase, product for resolving poxes.It is less that lotus leaf applies to the technology of wine-making technology in the prior art, and it is immature to exist technology, preparation poor effect, shortcomings such as gained fermented glutinous rice mouthfeel shortcoming.
Therefore, be badly in need of a kind of improved technology and solve existing this problem in the prior art.
Summary of the invention
The purpose of this invention is to provide a kind of wine-making technology that is added with lotus leaf.
The technical solution used in the present invention is:
A kind of wine-making technology that is added with lotus leaf may further comprise the steps:
A: prepare raw material rice and glutinous rice, the mass ratio of rice and glutinous rice is 1:2-3, and rice and glutinous rice are mixed, and places water to soak 20-24 hour, cleans then;
B: prepare lotus leaf, lotus leaf cleans, and dries, and wears into powder, and lotus leaf powder reaches the 20-30 order;
C: rice and the glutinous rice of gained among the step a are placed container boiling 20-30min, and temperature is 80-100 ℃ in the container;
D: with the rice after the boiling of gained among the step c and glutinous rice cooling;
E: cooled rice and the glutinous rice of gained in the steps d are placed container, add the lotus leaf powder of gained among the step b, mix, add the saccharification extracting solution, sealing was fermented 7-10 days, added yeast again, and sealing was fermented 7-10 days;
F: the fermented liquid after the fermentation of gained among the step e is squeezed, filter, get finished product fermented glutinous rice.
Rice in the described steps d after the boiling and the glutinous cold water coolant that places cool off, and temperature of cooling water is 10-20 ℃, and be 30-60min cooling time.
The quality of described lotus leaf powder is the 20-30% of rice and glutinous rice total mass.
Advantage of the present invention is: add lotus leaf in the wine-making technology, preparation technology is simple, and the fermented glutinous rice mouthfeel is aromatic, has effects such as clearing heat and detoxicating, reducing blood-fat is arranged, and also has the health effect in delicious tasting.
Embodiment
Embodiment 1
A kind of wine-making technology that is added with lotus leaf of the present invention may further comprise the steps:
A: prepare raw material rice and glutinous rice, the mass ratio of rice and glutinous rice is 1:2, and rice and glutinous rice are mixed, and places water to soak 20 hours, cleans then;
B: prepare lotus leaf, lotus leaf cleans, and dries, and wears into powder, and lotus leaf powder reaches 20 orders, and the quality of lotus leaf powder is 20% of rice and glutinous rice total mass;
C: rice and the glutinous rice of gained among the step a are placed container boiling 20min, and temperature is 80 ℃ in the container;
D: place water coolant to cool off in the rice after the boiling of gained among the step c and glutinous rice, temperature of cooling water is 10 ℃, and be 30min cooling time;
E: cooled rice and the glutinous rice of gained in the steps d are placed container, add the lotus leaf powder of gained among the step b, mix, add the saccharification extracting solution, sealing was fermented 7 days, added yeast again, and sealing was fermented 7 days;
F: the fermented liquid after the fermentation of gained among the step e is squeezed, filter, get finished product fermented glutinous rice.
Add lotus leaf in the wine-making technology, preparation technology is simple, and the fermented glutinous rice mouthfeel is aromatic, has effects such as clearing heat and detoxicating, reducing blood-fat is arranged, and also has the health effect in delicious tasting.
Embodiment 2
A kind of wine-making technology that is added with lotus leaf of the present invention may further comprise the steps:
A: prepare raw material rice and glutinous rice, the mass ratio of rice and glutinous rice is 1:2.5, and rice and glutinous rice are mixed, and places water to soak 22 hours, cleans then;
B: prepare lotus leaf, lotus leaf cleans, and dries, and wears into powder, and lotus leaf powder reaches 25 orders, and the quality of lotus leaf powder is 25% of rice and glutinous rice total mass;
C: rice and the glutinous rice of gained among the step a are placed container boiling 25min, and temperature is 90 ℃ in the container;
D: place water coolant to cool off in the rice after the boiling of gained among the step c and glutinous rice, temperature of cooling water is 15 ℃, and be 40min cooling time;
E: cooled rice and the glutinous rice of gained in the steps d are placed container, add the lotus leaf powder of gained among the step b, mix, add the saccharification extracting solution, sealing was fermented 8 days, added yeast again, and sealing was fermented 9 days;
F: the fermented liquid after the fermentation of gained among the step e is squeezed, filter, get finished product fermented glutinous rice.
Add lotus leaf in the wine-making technology, preparation technology is simple, and the fermented glutinous rice mouthfeel is aromatic, has effects such as clearing heat and detoxicating, reducing blood-fat is arranged, and also has the health effect in delicious tasting.
Embodiment 3
A kind of wine-making technology that is added with lotus leaf of the present invention may further comprise the steps:
A: prepare raw material rice and glutinous rice, the mass ratio of rice and glutinous rice is 1:3, and rice and glutinous rice are mixed, and places water to soak 24 hours, clean then;
B: prepare lotus leaf, lotus leaf cleans, and dries, and wears into powder, and lotus leaf powder reaches 30 orders, and the quality of lotus leaf powder is 30% of rice and glutinous rice total mass;
C: rice and the glutinous rice of gained among the step a are placed container boiling 30min, and temperature is 100 ℃ in the container;
D: place water coolant to cool off in the rice after the boiling of gained among the step c and glutinous rice, temperature of cooling water is 20 ℃, and be 60min cooling time;
E: cooled rice and the glutinous rice of gained in the steps d are placed container, add the lotus leaf powder of gained among the step b, mix, add the saccharification extracting solution, sealing was fermented 10 days, added yeast again, and sealing was fermented 10 days;
F: the fermented liquid after the fermentation of gained among the step e is squeezed, filter, get finished product fermented glutinous rice.
Add lotus leaf in the wine-making technology, preparation technology is simple, and the fermented glutinous rice mouthfeel is aromatic, has effects such as clearing heat and detoxicating, reducing blood-fat is arranged, and also has the health effect in delicious tasting.
Claims (3)
1. wine-making technology that is added with lotus leaf is characterized in that: may further comprise the steps:
A: prepare raw material rice and glutinous rice, the mass ratio of rice and glutinous rice is 1:2-3, and rice and glutinous rice are mixed, and places water to soak 20-24 hour, cleans then;
B: prepare lotus leaf, lotus leaf cleans, and dries, and wears into powder, and lotus leaf powder reaches the 20-30 order;
C: rice and the glutinous rice of gained among the step a are placed container boiling 20-30min, and temperature is 80-100 ℃ in the container;
D: with the rice after the boiling of gained among the step c and glutinous rice cooling;
E: cooled rice and the glutinous rice of gained in the steps d are placed container, add the lotus leaf powder of gained among the step b, mix, add the saccharification extracting solution, sealing was fermented 7-10 days, added yeast again, and sealing was fermented 7-10 days;
F: the fermented liquid after the fermentation of gained among the step e is squeezed, filter, get finished product fermented glutinous rice.
2. a kind of wine-making technology that is added with lotus leaf according to claim 1, it is characterized in that: the rice in the described steps d after the boiling and the glutinous cold water coolant that places cool off, and temperature of cooling water is 10-20 ℃, and be 30-60min cooling time.
3. a kind of wine-making technology that is added with lotus leaf according to claim 1, it is characterized in that: the quality of described lotus leaf powder is the 20-30% of rice and glutinous rice total mass.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2013101729885A CN103275843A (en) | 2013-05-13 | 2013-05-13 | Brewing process added with lotus leaf |
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| CN2013101729885A CN103275843A (en) | 2013-05-13 | 2013-05-13 | Brewing process added with lotus leaf |
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| CN103275843A true CN103275843A (en) | 2013-09-04 |
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Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104031798A (en) * | 2014-06-13 | 2014-09-10 | 信阳农林学院 | Production method of lotus leaf fermentation alcoholic drink |
| CN105462769A (en) * | 2015-01-30 | 2016-04-06 | 新疆金泽酒业有限公司 | Preparation method for cistanche fermented wine and low wine prepared from cistanche fermented wine |
| CN106047579A (en) * | 2016-08-22 | 2016-10-26 | 邵玉华 | Rice Baijiu brewing process |
| CN106118981A (en) * | 2016-07-04 | 2016-11-16 | 赣州岑峰酒业有限责任公司 | A kind of preparation technology of rice spirit |
| CN106635616A (en) * | 2016-10-25 | 2017-05-10 | 淳安县千岛湖金刚刺酒厂(普通合伙) | Wine making process |
| CN107779357A (en) * | 2017-12-07 | 2018-03-09 | 马鞍山市太白酒厂 | A kind of preparation method of blueberry leaf of bamboo secondary fermentation white wine |
Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN101492639A (en) * | 2009-02-18 | 2009-07-29 | 湖南酃渌酒业有限公司 | Pure-fermentation low-alcoholic strength low-sugar fresh-juice yellow rice wine and preparation method thereof |
| CN102220211A (en) * | 2011-06-20 | 2011-10-19 | 庞霞 | Method for making special yellow wine containing lotus leaf flavonoids |
| CN102277260A (en) * | 2011-08-12 | 2011-12-14 | 大连三军酒业有限公司 | Green tea biological wine and brewing process thereof |
| CN102277265A (en) * | 2011-08-12 | 2011-12-14 | 大连三军酒业有限公司 | Daur aimen biological wine and brewing process thereof |
| CN103087888A (en) * | 2013-03-05 | 2013-05-08 | 宜宾龙门酒业有限公司 | Lotus leaf wine and preparation method thereof |
-
2013
- 2013-05-13 CN CN2013101729885A patent/CN103275843A/en active Pending
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101492639A (en) * | 2009-02-18 | 2009-07-29 | 湖南酃渌酒业有限公司 | Pure-fermentation low-alcoholic strength low-sugar fresh-juice yellow rice wine and preparation method thereof |
| CN102220211A (en) * | 2011-06-20 | 2011-10-19 | 庞霞 | Method for making special yellow wine containing lotus leaf flavonoids |
| CN102277260A (en) * | 2011-08-12 | 2011-12-14 | 大连三军酒业有限公司 | Green tea biological wine and brewing process thereof |
| CN102277265A (en) * | 2011-08-12 | 2011-12-14 | 大连三军酒业有限公司 | Daur aimen biological wine and brewing process thereof |
| CN103087888A (en) * | 2013-03-05 | 2013-05-08 | 宜宾龙门酒业有限公司 | Lotus leaf wine and preparation method thereof |
Cited By (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104031798A (en) * | 2014-06-13 | 2014-09-10 | 信阳农林学院 | Production method of lotus leaf fermentation alcoholic drink |
| CN105462769A (en) * | 2015-01-30 | 2016-04-06 | 新疆金泽酒业有限公司 | Preparation method for cistanche fermented wine and low wine prepared from cistanche fermented wine |
| CN105462769B (en) * | 2015-01-30 | 2018-08-07 | 新疆金泽酒业有限公司 | A kind of preparation method of Herba Cistanches fermented wine and the low wine prepared using Herba Cistanches fermented wine |
| CN106118981A (en) * | 2016-07-04 | 2016-11-16 | 赣州岑峰酒业有限责任公司 | A kind of preparation technology of rice spirit |
| CN106047579A (en) * | 2016-08-22 | 2016-10-26 | 邵玉华 | Rice Baijiu brewing process |
| CN106635616A (en) * | 2016-10-25 | 2017-05-10 | 淳安县千岛湖金刚刺酒厂(普通合伙) | Wine making process |
| CN107779357A (en) * | 2017-12-07 | 2018-03-09 | 马鞍山市太白酒厂 | A kind of preparation method of blueberry leaf of bamboo secondary fermentation white wine |
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Application publication date: 20130904 |