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A kind of processing technology of lotus rice wine

A technology of Henghe and yellow rice wine, applied in the field of processing technology of Henghe yellow wine, can solve the problems such as no reports, concentrated market cycle of Henghe, unable to supply demand throughout the year, etc., and achieve the effect of improving the utilization rate.

Active Publication Date: 2016-07-06
SHANDONG OUPAI BIOTECHNOLOGY CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Due to the concentration of the harvest season of the scallops, the listing cycle of the scallops is concentrated, and the demand cannot be supplied throughout the year. To solve this defect, it is necessary to process the scallops into products to ensure the annual supply of the scallops.
At present, the lotus is used to make food such as pickles or pickles, but the lotus is used as a raw material to process the lotus rice wine, and no relevant reports have been seen

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0016] Embodiment 1: a kind of processing technology of lotus rice wine, adopts the following steps:

[0017] A. Pretreatment of lotus root: select mature and complete lotus root, wash it with water, and squeeze it into lotus juice and lotus residue with a press;

[0018] B. Glutinous rice dipping: After removing impurities from the glutinous rice, soak it in water for 48 hours at room temperature;

[0019] C, cooking: cooking the soaked glutinous rice, the cooking time is 15min;

[0020] D. Pre-fermentation: Sprinkle 3.5kg of lotus juice into 10kg of cooked glutinous rice, add koji and distiller's mother and drop them into the pre-fermentation tank together, and carry out pre-fermentation at 25°C. The fermentation time is 6 days, until the product temperature When the temperature rises to 35°C, start raking, and start raking once every 6 hours;

[0021] E. Post-fermentation: Transfer 10kg of the pre-fermented feed liquid to the post-fermentation tank, and add 2.5kg of lotus...

Embodiment 2

[0026] A kind of processing technology of lotus rice wine, it is characterized in that: adopt following steps:

[0027] A. Pretreatment of lotus root: select mature and complete lotus root, wash it with water, and squeeze it into lotus juice and lotus residue with a press;

[0028] B. Glutinous rice soaking: After removing impurities from the glutinous rice, soak it in water for 60 hours at room temperature;

[0029] C, cooking: steaming the soaked glutinous rice, the cooking time is 18min;

[0030] D. Pre-fermentation: Sprinkle 4kg of lotus juice into 6kg of cooked glutinous rice and 4kg of cooked black rice, add distiller's yeast and distiller's mother and drop them into the pre-fermentation tank together, and add 0.1kg of vitamin C. During the pre-fermentation, the fermentation time is 5 days, and when the temperature of the product rises to 35°C, the rake is opened, and the rake is opened every 7 hours;

[0031] E. Post-fermentation: Transfer 10kg of the pre-fermented fe...

Embodiment 3

[0036] A kind of processing technology of lotus rice wine, it is characterized in that: adopt following steps:

[0037] A. Pretreatment of lotus root: select mature and complete lotus root, wash it with water, and squeeze it into lotus juice and lotus residue with a press;

[0038] B. Glutinous rice dipping: After removing impurities from the glutinous rice, soak it in water for 72 hours at room temperature;

[0039] C, cooking: steaming the soaked glutinous rice, the cooking time is 20min;

[0040] D, pre-fermentation: Sprinkle 4.5 kg of lotus juice in 9 kg of cooked glutinous rice and 1 kg of cooked purple rice, add distiller's yeast and distiller's mother and drop them into the front fermenter together, and add 0.2 kg of wolfberry powder, at 30 The pre-fermentation is carried out at ℃, the fermentation time is 4 days, and when the temperature of the product rises to 35 ℃, the rake is opened, and the rake is opened every 8 hours;

[0041] E. Post-fermentation: Transfer 10k...

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PUM

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Abstract

The invention discloses a processing technology of a mioga ginger yellow rice wine. The mioga ginger yellow rice wine is prepared through the steps of mioga ginger treatment, rice treatment, stewing, primary fermentation, secondary fermentation, pressing and filtering, blending, wine boiling and the like. The processing technology adopts a fermentation method comprising the steps of separating juice and slag of mioga ginger, adding the mioga ginger juice in the primary fermentation, and adding the mioga ginger slag in the secondary fermentation so as to ensure that nutrient substances of mioga ginger are fully retained in a finished yellow rice wine, the utilization rate of mioga ginger is improved, and the yellow rice wine has the effects of dispersing swelling and removing toxicity, relieving cough and removing sputum, and the like.

Description

technical field [0001] The invention relates to a processing technology of yellow rice wine, in particular to a processing technology of lotus rice wine. Background technique [0002] Ginger: Also known as monkey ginger and wild ginger, it is a subtropical perennial herb of the Zingiberaceae genus. It has a slightly sweet taste and rich nutrition. "Guizhou Folk Prescription Collection" records: "Tongjinhuoxue, but also antitussive and expectorant, external use can pull out poison, reduce sores." It is a precious wild vegetable. Due to the concentrated harvesting season of scallops, the listing cycle of scallops is concentrated, and the demand cannot be supplied throughout the year. In order to solve this defect, it is necessary to process scallops into products to ensure the annual supply of scallops. At present, the lotus is made into foods such as pickles or pickles, but the lotus is processed into rice wine with the lotus as a raw material, and relevant reports have not ...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): C12G3/02
CPCC12G3/02
Inventor 彭常安
Owner SHANDONG OUPAI BIOTECHNOLOGY CO LTD
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