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Lotus-flavored rice wine production process

A production process, the technology of lotus-flavored rice, is applied in the field of lotus-flavored rice wine production technology, which can solve the problems of not being able to promote metabolism and blood circulation well, single fragrance, dry mouth and easy to get on the head, etc., to achieve soft, sweet and refreshing taste, and elegant lotus fragrance Harmonious, sweet taste effect

Pending Publication Date: 2022-06-07
孔府宴酒业有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] Aiming at the deficiencies in the prior art, the present invention provides a production process of lotus-flavored rice wine, which solves the problems that the traditional rice wine has a single fragrance and is only suitable for drinking by a small group of people, the mouth is dry and easy to swell after drinking, and the traditional rice wine cannot promote metabolism and blood circulation well.

Method used

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  • Lotus-flavored rice wine production process
  • Lotus-flavored rice wine production process
  • Lotus-flavored rice wine production process

Examples

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Embodiment 1

[0022] like figure 1 As shown, the embodiment of the present invention provides a lotus-flavored rice wine production process, comprising the following steps:

[0023] a. Brewing raw materials: The company's local Yutai rice is selected as the only brewing raw material, and the raw materials are crushed. Each grain is crushed with 2-4 pieces, which can generally pass through a 20-mesh sieve hole, of which the coarse powder accounts for about 30%;

[0024] b. Ingredients: The key control point of this process is the ratio of grain to koji; it uses the special Daqu specially developed by the company as a saccharification starter, firstly crushes the lotus-flavored Daqu with a hammer mill, and then grinds it into a koji with a steel mill Powder, the particle size is suitable for the size of sesame; with Yutai rice husk as brewing accessories;

[0025] c. Fermentation and distillation: The key control points of this process are the fermentation time and fermentation temperature; ...

Embodiment 2

[0034] like figure 1 As shown, the embodiment of the present invention provides a lotus-flavored rice wine production process, comprising the following steps:

[0035] a. Brewing raw materials: After selecting the rice, the raw materials are crushed, and each grain is sieved after crushing 4 pieces;

[0036] b. Ingredients: Use the special Daqu for lotus incense as the saccharification starter, first use a hammer mill to crush the lotus-flavored Daqu, and then use a steel mill to grind it into koji powder with a particle size of between 2 mm. Rice husk is an auxiliary material for winemaking. It is made by using lotus-flavored rice wine with Yutai rice as raw material, adding lotus leaf into the koji to enhance its fragrance, fermenting it in fermented grains, and steaming it in a retort. Lotus-flavored liquor; Lotus-flavored rice wine made from lotus-flavored rice wine after ageing, preparation, storage, inspection and packaging, using lotus-flavored liquor as the wine base ...

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Abstract

The invention provides a lotus-flavored rice wine production process, and relates to the field of liqueur production. The lotus-flavored rice wine production process comprises the following steps: a, preparing a wine-making raw material: selecting rice, crushing the raw material, crushing each grain into 2-4 petals, and screening; b, burdening: taking special yeast for lotus fragrance as a saccharification fermentation agent; c, fermenting and distilling: mixing the ingredients in the step b with the crushed Yutai rice according to a special proportion; d, inspecting and extracting the raw materials: inspecting the quality of the raw materials by a quality inspector; and e, blending, aging and filling. The method comprises the following steps: by taking Yutai rice as a raw material, adding lotus-flavor special yeast, fermenting in a bluestone cellar, distilling, ageing and blending, thereby obtaining the innovative flavor type white spirit which is not added with edible essence, is not added with flavor-producing and flavor-producing substances generated by fermentation of white spirit and has the combination of lotus flavor and faint scent, taking the innovative flavor type white spirit as a wine base, adding lotus leaves, kudzuvine root and lotus seeds, and extracting to obtain separated juice. The liqueur is prepared by aging, blending, storing and packaging, and has the characteristic of lotus fragrance.

Description

technical field [0001] The invention relates to the technical field of dew wine production, in particular to a process for producing lotus-flavored rice wine. Background technique [0002] Rice wine, also known as wine, sweet wine. It was called "Li" in the old days. Brewed with glutinous rice, it is a traditional specialty wine of the Han nationality. The main raw material is Jiangmi, so it is also called Jiangmi wine. Jiu Niu is generally called "rice wine" or "sweet wine" in the north. A sweet rice wine made from steamed rice mixed with fermented yeast. The brewing process is simple and the taste is sweet and mellow. It is very low in alcohol, so it is very popular. Our country has a long history of more than 1,000 years of making wine with high-quality brown glutinous rice. Rice wine has become a daily drink for farmers. Modern rice wine is mostly produced in factories. [0003] Traditional rice wine has a single fragrance. Although it is loved by people, it is o...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12G3/022C12G3/026C12G3/055C12H1/22C12H6/02A61K36/62A61P3/06A61P9/12A61P39/06A61P1/16A61P9/00A61P25/00A61P35/00
CPCC12G3/022C12G3/026C12G3/055C12H6/02C12H1/22A61K36/62A61K36/488A61P3/06A61P9/12A61P39/06A61P1/16A61P9/00A61P25/00A61P35/00A61K2236/19A61K2300/00Y02P60/87
Inventor 杨秀丽王杨阳张盛飞吴浩凌晨
Owner 孔府宴酒业有限公司
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