Process for producing lotus seed spirit

Abstract

The invention relates to a process for producing lotus seed spirit. The process comprises the following steps of: selecting and crushing lotus seeds, moistening and stewing the crushed lotus seeds at the high temperature, adding water into the lotus seeds, spreading the lotus seeds to be cool, adding yeast into the lotus seeds, feeding the lotus seeds into a cylinder to perform large dreg fermentation, discharging fermented grains from the cylinder, distilling the lotus seeds to obtain first dreg spirit and rest secondary dreg yeast, and adding a stirring material into the secondary dreg yeast in a ratio of 1: 0.4-0.6, wherein the stirring material is prepared after the lotus seeds are selected, crushed, moistened at the high temperature and stewed; adding water into the lotus seeds again, spreading the lotus seeds to be cool, adding yeast into the lotus seeds, feeding the lotus seeds into the cylinder to perform secondary dreg fermentation, discharging the fermented grains from the cylinder, and distilling the lotus seeds to obtain secondary dreg spirit or rest third dreg yeast; adding water into the lotus seeds again, spreading the lotus seeds to be cool, adding yeast into the lotus seeds, feeding the lotus seeds into the cylinder to perform third dreg fermentation, discharging the fermented grains from the cylinder, and distilling the lotus seeds to obtain third dreg spirit; and blending the first dreg spirit and the second dreg spirit, or blending the first dreg spirit, the second dreg spirit and the third dreg spirit, and putting the blended spirit into storage and ageing the spirit. Therefore, the process can effectively control the acidity during fermentation, reasonably increase the activity of enzyme, reduce purification, effectively inhibit impurity bacteria, improve the content of ethyl acetate and ethyl caproate in the spirit, reduce the methanol in the spirit, enrich the mouthfeel, and keep the fragrance of the sprit thick.

Description

technical field [0001] The invention relates to a production process of lotus seed liquor. Background technique [0002] Usually, starchy substances such as rice and wheat are used as raw materials, and the production process of making ordinary liquor through the liquid method is as follows: raw materials → high temperature soaking → cooking → cooling → adding water and mixing koji → fermenting in the vat → leaving the fermented grains out of the vat → distillation → Wine aging. [0003] At present, there is a kind of lotus seed liquor that uses lotus seeds as raw materials and uses the above-mentioned process to carry out secondary fermentation on the market. → Fermentation of the large dregs in the vat → fermentation of the fermented grains → out of the vat → distillation of the first dregs wine → fermentation of the remaining second dregs → cooling again, adding water, mixing koji → fermentation of the second dregs in the vat → fermentation of the wine grains out of the ...

AI Technical Summary

Problems solved by technology

The lotus seed liquor produced by this method has the disadvantages of single flavor, hot and spicy taste, and large evil taste. The main reason is that the content of ethyl acetate and ethyl lactate produced in the production process is low, while the content of methanol is relatively high. As a result, although some even use three times of fermentation to improve the aroma and taste, these have not fundamentally solved the problem