CN109722369A - A kind of production method of fermented type height lotus root wine - Google Patents
A kind of production method of fermented type height lotus root wine Download PDFInfo
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- CN109722369A CN109722369A CN201910177688.3A CN201910177688A CN109722369A CN 109722369 A CN109722369 A CN 109722369A CN 201910177688 A CN201910177688 A CN 201910177688A CN 109722369 A CN109722369 A CN 109722369A
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Abstract
The present invention relates to brewing technical fields, provide a kind of production method of fermented type height lotus root wine, comprising the following steps: sort mature fresh lotus rhizome, go section, cleaning, mashing, obtain lotus rhizome slurries；Lotus rhizome slurries are subjected to just cooking, mixed song, cultivation, fermentation；By the slurries after fermentation in fine chemistry industry with carrying out a rectifying in reaction kettle；Will through wine liquid obtained by a rectifying in fine chemistry industry with carrying out secondary rectifying in reaction kettle；It blent again, ferment to obtain fermented type height lotus root wine.The application passes through control mashing mesh number, control fermentation time, pass through reference fine chemistry industry reaction kettle again, it takes and distills mode twice, gained lotus root wine can both retain the nutritional ingredient of original lotus rhizome, with the special fruit flavor of lotus rhizome, and wine degree can be improved out, keep wine liquid as clear as crystal, aroma is persistently coordinated.
Description
Technical field
The present invention relates to brewing technical fields, and in particular to a kind of production method of fermented type height lotus root wine.
Background technique
Lotus root belongs to Nelumbonaceae plant.Lotus root is slightly sweet and crisp, can eat raw and also cook, and is one of common meal dish.Lotus root is also medical value
Quite high plant, its root leaf, stamen or pistil fruit are all treasured, can all nourish and be used as medicine.Powder is made with lotus root, can help digestion antidiarrheal, appetizing
Heat-clearing, nourishing are nourished one's nature, and internal haemorrhage is prevented, and are the first-class supping of women and children child old woman, valetudinarian and the good treasure of nourishing.Lotus root is containing rich
Rich Vitamin C and minerals has drug effect, is beneficial to heart, there is the effect for the pachylosis that boosts metabolism, prevents.?
There is plantation on the ground such as Jiangsu, Anhui, Hubei, Shandong, Henan, the Hebei in China.Lotus root is also known as lotus rhizome, because its subterranean stem color it is white therefore
The white stem of name.Lotus root is also the agriculture Important Economic crop of growing area.Lotus root is nymphaeaceae plant.
Lotus rhizome mainly plays vegetables role in our daily lifes, less to lotus rhizome deep processing methods, mainly
The reason is that lotus rhizome fresh keeping time is shorter, listing is relatively concentrated, and is be easy to cause lotus rhizome price unstable, is caused damages to lotus root agriculture.And it ferments
The appearance of type lotus root wine, so that new a member occurs in lotus rhizome deep processed product again.However, the degree of lotus root wine is lower at present, hair
Ferment technology is not mature enough.
Summary of the invention
In view of the above-mentioned problems in the prior art, the present invention provides a kind of production methods of fermented type height lotus root wine, pass through
Proprietary production process, and fine chemistry industry reaction kettle is quoted, by secondary rectifying, solves the low technology of lotus root wine degree and ask
Topic, makes lotus root wine not only preserve the special faint scent fragrance of lotus rhizome, but also have the mellow sense of white wine, sour-sweet coordination, clear.
The following technical solution is employed by the present invention:
A kind of production method of fermented type height lotus root wine, comprising the following steps: mature fresh lotus rhizome is sorted, is gone
Section, cleaning, mashing, obtain lotus rhizome slurries；Lotus rhizome slurries are subjected to just cooking, mixed song, cultivation, fermentation；By the slurry after fermentation
Liquid is in fine chemistry industry with carrying out a rectifying in reaction kettle；Will through wine liquid obtained by a rectifying in fine chemistry industry reaction kettle into
The secondary rectifying of row；It blent again, ferment to obtain fermented type height lotus root wine.
A kind of production method of fermented type height lotus root wine, specifically includes the following steps:
(1) mature fresh lotus rhizome sorted, go section, cleaning, mashing, obtain lotus rhizome slurries；
(2) lotus rhizome slurries are placed in rectifying still and carry out just cooking；
(3) the lotus rhizome slurries after curing are transferred in spreading for cooling slot, distiller's yeast is admixed after natural cooling and carries out cultivation；
(4) it ferments: being fitted into fermentor and ferment after the completion of cultivation；
(5) multiple to steam: the slurries after fermentation are taken first quick and back slow in fine chemistry industry with a rectifying is carried out in reaction kettle,
The mode left out the beginning and the end carries out taking wine；
(6) secondary rectifying: by wine liquid acquired by step (5) in fine chemistry industry with carrying out secondary rectifying in reaction kettle；
(7) it blends: the head wine in step (6) through secondary rectifying being blent according to a certain percentage with tail wine, obtains magma
Lotus root wine；
(8) store sth. in a cellar: the former wine lotus root wine blent feeding wine cellar being stored sth. in a cellar, fermented type height lotus root wine is obtained.
In above-mentioned technical proposal, spreading for cooling cooling avoids air using natural cooling without other way
In mould enter in dextrin.
The application carries out secondary rectifying with reaction kettle using fine chemistry industry, and the mouthfeel of lotus root wine is greatly improved, and removes
Fusel, gained vinosity are softer.
Further, lotus rhizome slurries described in step (1) are 10-100 mesh.
Further, just the curing temperature for cooking is 40-200 DEG C described in step (2)；Curing time is 5-200 points
Clock.
Further, just the curing temperature for cooking is 90-105 DEG C described in step (2)；Curing time is 10-60 points
Clock.
Further, the quality of distiller's yeast described in step (3) is the 0.05%-1% of lotus rhizome slurries；Temperature when mixed song is
5-100℃。
Further, the quality of distiller's yeast described in step (3) is the 0.1%-0.4% of lotus rhizome slurries；Temperature when mixed song
It is 16-40 DEG C；The cultivation time is 1-24 hours.
Further, fermentation temperature described in step (4) is 16-40 DEG C, and fermentation time is 10-60 days.
Further, the ratio of head wine described in step (7) and tail wine is (3-2): (1-2).
Further, the time stored sth. in a cellar described in step (8) is 1-60 months.
The invention has the advantages that:
It is beaten mesh number by control, controls fermentation time, then by reference fine chemistry industry reaction kettle, take and distill twice
Mode, gained lotus root wine can both retain the nutritional ingredient of original lotus rhizome, with the special fruit flavor of lotus rhizome, and wine degree can be improved out
Number, keeps wine liquid as clear as crystal, and aroma is persistently coordinated.
Detailed description of the invention
Fig. 1 is technological process of production block diagram of the invention.
Specific embodiment
The present invention is specifically described combined with specific embodiments below:
Embodiment 1
Process carries out the production of fermented type height lotus root wine as shown in Figure 1:
(1) it sorts, chooses without freezing, rotten, raw material of the good lotus rhizome of condition as fermented lotus root wine.
(2) it goes to save, removes rhizoma nelumbinis, lotus root tooth avoids being affected to wine outlet sense.
(3) it cleans, cleans silt in lotus rhizome surface and breakage lotus root hole, cleaned as far as possible with flowing clear water.
(4) it is beaten, lotus rhizome is smashed with 70 mesh lotus rhizome Special Pulping Machine for Extracting, obtains lotus rhizome slurries.
(5) it just steams, rectifying still on obtained lotus rhizome slurries is just steamed, be warming up to 100 DEG C, heat preservation curing 30 minutes.
(6) the lotus rhizome slurries being gelatinized are put into dedicated spreading for cooling slot by spreading for cooling, and cooling uses natural cooling, are not used
Other way avoids the mould in air from entering in dextrin.
(7) mixed song, spreading for cooling start mixed song grain distiller amount 0.2% to 30 degrees Celsius, and mixed song uniformly will accompany bacterium 10 small after the completion
When.
(8) it ferments, accompanies loading fermentor after the completion of bacterium to start to ferment, temperature is controlled at 30 DEG C, fermentation period 40 days, depending on hair
Ferment degree determines fermentation time.
(9) multiple to steam, distillation mode carries out a rectifying using reaction autoclave rectifying, improves white wine degree, this steams mesh again
Be to take wine, take the operation thinking first quick and back slow, left out the beginning and the end.
(10) rectifying again, the purpose of rectifying is to improve lotus root wine mouthfeel again, removes fusel, keeps vinosity softer.
(11) blend, blend and take head just: tail wine=3:1 blends out magma lotus root wine according to reality.
(12) store sth. in a cellar, the former wine that will have been blent, be sent into wine cellar 30 months, the soft exquisiteness of the mouthfeel of lotus root wine.
The lotus root wine degree for using the present embodiment to produce is 52 degree, the soft exquisiteness of mouthfeel.
Embodiment 2
Process carries out the production of fermented type height lotus root wine as shown in Figure 1:
(1) it sorts, chooses without freezing, rotten, raw material of the good lotus rhizome of condition as fermented lotus root wine.
(2) it goes to save, removes rhizoma nelumbinis, lotus root tooth avoids being affected to wine outlet sense.
(3) it cleans, cleans silt in lotus rhizome surface and breakage lotus root hole, cleaned as far as possible with flowing clear water.
(4) it is beaten, lotus rhizome is smashed with 70 mesh lotus rhizome Special Pulping Machine for Extracting, obtains lotus rhizome slurries.
(5) it just steams, rectifying still on obtained lotus rhizome slurries is just steamed, be warming up to 100 DEG C, heat preservation curing 30 minutes.
(6) the lotus rhizome slurries being gelatinized are put into dedicated spreading for cooling slot by spreading for cooling, and cooling uses natural cooling, are not used
Other way avoids the mould in air from entering in dextrin.
(7) mixed song, spreading for cooling start mixed song grain distiller amount 0.2% to 30 degrees Celsius, and mixed song uniformly will accompany bacterium 10 small after the completion
When.
(8) it ferments, accompanies loading fermentor after the completion of bacterium to start to ferment, temperature is controlled at 30 DEG C, fermentation period 40 days, depending on hair
Ferment degree determines fermentation time.
(9) multiple to steam, distillation mode improves white wine degree using reaction autoclave rectifying, and it is to take wine that this steams purpose again, is taken
First quick and back slow, the operation thinking left out the beginning and the end.
(10) rectifying again, the purpose of rectifying is to improve lotus root wine mouthfeel again, removes fusel, keeps vinosity softer.
(11) blend, blend and take head just: tail wine=1:1 blends out magma lotus root wine according to reality.
(12) store sth. in a cellar, the former wine that will have been blent, be sent into wine cellar 30 months, the soft exquisiteness of the mouthfeel of lotus root wine.
The lotus root wine degree for using the present embodiment to produce is 60 degree, the soft exquisiteness of mouthfeel.
Embodiment 3
(1) mature fresh lotus rhizome sorted, go section, cleaning, mashing, obtain lotus rhizome slurries, lotus rhizome slurries are 10 mesh；
(2) lotus rhizome slurries are placed in rectifying still and carry out just cooking, curing temperature is 40 DEG C；Curing time is 200 points
Clock；
(3) the lotus rhizome slurries after curing are transferred in spreading for cooling slot, distiller's yeast are admixed after naturally cooling to 5 DEG C and carries out cultivation,
The quality of distiller's yeast is the 0.05% of lotus rhizome slurries, and the cultivation time is 24 hours；The distiller's yeast is Angel TH distiller's yeast produced, city
Field is commercially available；
(4) it ferments: being fitted into fermentor after the completion of cultivation, ferment 10 days at 40 DEG C；
(5) multiple to steam: the slurries after fermentation are taken first quick and back slow in fine chemistry industry with a rectifying is carried out in reaction kettle,
The mode left out the beginning and the end carries out taking wine；
(6) secondary rectifying: by wine liquid acquired by step (5) in fine chemistry industry with carrying out secondary rectifying in reaction kettle；
(7) blend: by step (6) through secondary rectifying head wine and tail wine blend according to the ratio of 3:2, obtain magma
Lotus root wine；
(8) store sth. in a cellar: the former wine lotus root wine blent being sent into wine cellar 60 months, obtains fermented type height lotus root wine.
Embodiment 4
(1) mature fresh lotus rhizome sorted, go section, cleaning, mashing, obtain lotus rhizome slurries, lotus rhizome slurries are 100
Mesh；
(2) lotus rhizome slurries are placed in rectifying still and carry out just cooking, curing temperature is 200 DEG C；Curing time is 5 points
Clock；
(3) the lotus rhizome slurries after curing are transferred in spreading for cooling slot, admix distiller's yeast after naturally cooling to 100 DEG C and is trained
Bacterium, the quality of distiller's yeast are the 1% of lotus rhizome slurries, and the cultivation time is 1 hour；The distiller's yeast is Angel TH distiller's yeast produced, city
Field is commercially available；
(4) it ferments: being fitted into fermentor after the completion of cultivation, ferment 60 days at 16 DEG C；
(5) multiple to steam: the slurries after fermentation are taken first quick and back slow in fine chemistry industry with a rectifying is carried out in reaction kettle,
The mode left out the beginning and the end carries out taking wine；
(6) secondary rectifying: by wine liquid acquired by step (5) in fine chemistry industry with carrying out secondary rectifying in reaction kettle；
(7) blend: by step (6) through secondary rectifying head wine and tail wine blend according to the ratio of 2:1, obtain magma
Lotus root wine；
(8) store sth. in a cellar: the former wine lotus root wine blent being sent into wine cellar 1 month, obtains fermented type height lotus root wine.
Embodiment 5
(1) mature fresh lotus rhizome sorted, go section, cleaning, mashing, obtain lotus rhizome slurries, lotus rhizome slurries are 50 mesh；
(2) lotus rhizome slurries are placed in rectifying still and carry out just cooking, curing temperature is 90 DEG C；Curing time is 60 points
Clock；
(3) the lotus rhizome slurries after curing are transferred in spreading for cooling slot, distiller's yeast are admixed after naturally cooling to 16 DEG C and carries out cultivation,
The quality of distiller's yeast is the 0.1% of lotus rhizome slurries, and the cultivation time is 10 hours；The distiller's yeast is Angel TH distiller's yeast produced, city
Field is commercially available；
(4) it ferments: being fitted into fermentor after the completion of cultivation, ferment 30 days at 22 DEG C；
(5) multiple to steam: the slurries after fermentation are taken first quick and back slow in fine chemistry industry with a rectifying is carried out in reaction kettle,
The mode left out the beginning and the end carries out taking wine；
(6) secondary rectifying: by wine liquid acquired by step (5) in fine chemistry industry with carrying out secondary rectifying in reaction kettle；
(7) blend: by step (6) through secondary rectifying head wine and tail wine blend according to the ratio of 1:1, obtain magma
Lotus root wine；
(8) store sth. in a cellar: the former wine lotus root wine blent being sent into wine cellar 6 months, obtains fermented type height lotus root wine.
Embodiment 6
(1) mature fresh lotus rhizome sorted, go section, cleaning, mashing, obtain lotus rhizome slurries, lotus rhizome slurries are 80 mesh；
(2) lotus rhizome slurries are placed in rectifying still and carry out just cooking, curing temperature is 105 DEG C；Curing time is 10 points
Clock；
(3) the lotus rhizome slurries after curing are transferred in spreading for cooling slot, distiller's yeast are admixed after naturally cooling to 40 DEG C and carries out cultivation,
The quality of distiller's yeast is the 0.4% of lotus rhizome slurries, and the cultivation time is 12 hours；The distiller's yeast is Angel TH distiller's yeast produced, city
Field is commercially available；
(4) it ferments: being fitted into fermentor after the completion of cultivation, ferment 24 days at 18 DEG C；
(5) multiple to steam: the slurries after fermentation are taken first quick and back slow in fine chemistry industry with a rectifying is carried out in reaction kettle,
The mode left out the beginning and the end carries out taking wine；
(6) secondary rectifying: by wine liquid acquired by step (5) in fine chemistry industry with carrying out secondary rectifying in reaction kettle；
(7) blend: by step (6) through secondary rectifying head wine and tail wine blend according to the ratio of 2:1, obtain magma
Lotus root wine；
(8) store sth. in a cellar: the former wine lotus root wine blent being sent into wine cellar 12 months, obtains fermented type height lotus root wine.
Certainly, the above description is not a limitation of the present invention, and the present invention is also not limited to the example above, this technology neck
The variations, modifications, additions or substitutions that the technical staff in domain is made within the essential scope of the present invention also should belong to of the invention
Protection scope.
Claims (9)
1. a kind of production method of fermented type height lotus root wine, which comprises the following steps:
(1) mature fresh lotus rhizome sorted, go section, cleaning, mashing, obtain lotus rhizome slurries；
(2) lotus rhizome slurries are placed in rectifying still and carry out just cooking；
(3) the lotus rhizome slurries after curing are transferred in spreading for cooling slot, distiller's yeast is admixed after natural cooling and carries out cultivation；
(4) it ferments: being fitted into fermentor and ferment after the completion of cultivation；
(5) multiple to steam: by the slurries after fermentation in fine chemistry industry with a rectifying is carried out in reaction kettle, to take first quick and back slow, pinch head
The mode to truncate carries out taking wine；
(6) secondary rectifying: by wine liquid acquired by step (5) in fine chemistry industry with carrying out secondary rectifying in reaction kettle；
(7) it blends: the head wine in step (6) through secondary rectifying being blent according to a certain percentage with tail wine, obtains magma lotus root wine；
(8) store sth. in a cellar: the former wine lotus root wine blent feeding wine cellar being stored sth. in a cellar, fermented type height lotus root wine is obtained.
2. a kind of production method of fermented type height lotus root wine according to claim 1, which is characterized in that in step (1)
The lotus rhizome slurries are 10-100 mesh.
3. a kind of production method of fermented type height lotus root wine according to claim 1, which is characterized in that in step (2)
The curing temperature of just the cooking is 40-200 DEG C；Curing time is 5-200 minutes.
4. a kind of production method of fermented type height lotus root wine according to claim 3, which is characterized in that described just to cook
The curing temperature of change is 90-105 DEG C；Curing time is 10-60 minutes.
5. a kind of production method of fermented type height lotus root wine according to claim 1, which is characterized in that in step (3)
The quality of the distiller's yeast is the 0.05%-1% of lotus rhizome slurries；Temperature when mixed song is 5-100 DEG C；The cultivation time is that 1-24 is small
When.
6. a kind of production method of fermented type height lotus root wine according to claim 5, which is characterized in that the distiller's yeast
Quality is the 0.1%-0.4% of lotus rhizome slurries；Temperature when mixed song is 16-40 DEG C.
7. a kind of production method of fermented type height lotus root wine according to claim 1, which is characterized in that in step (4)
The fermentation temperature is 16-40 DEG C, and fermentation time is 10-60 days.
8. a kind of production method of fermented type height lotus root wine according to claim 1, which is characterized in that in step (7)
The ratio of the head wine and tail wine is (3-2): (1-2).
9. a kind of production method of fermented type height lotus root wine according to claim 1, which is characterized in that in step (8)
The time stored sth. in a cellar is 1-60 months.
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Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN107603805A (en) * | 2017-09-27 | 2018-01-19 | 西双版纳银海福林石斛有限公司 | A kind of dendrobium wine and preparation method thereof |
| CN107746770A (en) * | 2017-12-01 | 2018-03-02 | 茅台学院 | A kind of brewing method of lotus root wine |
| CN108546623A (en) * | 2018-07-13 | 2018-09-18 | 张佳超 | A kind of technique of brewing lotus root wine |
| CN108841488A (en) * | 2018-07-13 | 2018-11-20 | 江苏洋河酒厂股份有限公司 | A kind of brewing method of lotus rhizome Port |
-
2019
- 2019-03-09 CN CN201910177688.3A patent/CN109722369A/en active Pending
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107603805A (en) * | 2017-09-27 | 2018-01-19 | 西双版纳银海福林石斛有限公司 | A kind of dendrobium wine and preparation method thereof |
| CN107746770A (en) * | 2017-12-01 | 2018-03-02 | 茅台学院 | A kind of brewing method of lotus root wine |
| CN108546623A (en) * | 2018-07-13 | 2018-09-18 | 张佳超 | A kind of technique of brewing lotus root wine |
| CN108841488A (en) * | 2018-07-13 | 2018-11-20 | 江苏洋河酒厂股份有限公司 | A kind of brewing method of lotus rhizome Port |
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