Study On Lotus Seed Chinese Rice Wine Brewing Techniques

As the reinforcement of health awareness of modern people, Chinese rice wine with the function of health care has become the mainstream. Lotus seed, Chinese traditional agricultural product, was well known of its high nutrition and medicinal value. The addition of lotus seed into Chinese rice wine not only fully utilized our country’s lotus seed resources, but catered to nowadays wine drinking philosophy aiming at nutrition and health care. In this study, the brewing techniques of the lotus seed Chinese rice wine was explored, the optimal brewing technological parameters were obtained through single factor experiment and orthogonal tests, the physicochemical and sensory index as well as the nutritional ingredients of lotus seed Chinese rice wine were analyzed. This study was mainly focused on the following aspects:1.4different brewing techniques were compared based on alcoholicity on10th day, the optimal brewing technique was as follows:Using rice to cultivate yeast, then adding in lotus seeds which were cooked and shattered into granules.2. Single factor experiment and orthogonal tests were designed to optimize the lotus seed Chinese rice wine brewing process. Based on the alcoholicity, the acidity and the content of amino nitrogen, the optimal brewing technological parameters were obtained:Rice cooking time and lotus seed cooking time was20minute and30minute respectively. The mass ratio of lotus seed to rice was1:4, the ratio of material to water was1:0.8. Addition quantity of wheat starter, Chinese yeast and amylase was10%,1.5%and0.6%in accordance with the material quality. Main fermentation time was7day and main fermentation temperature was28℃. The availability of the starch in lotus seed took up52%.3. According to the optimal brewing process, lotus seed Chinese rice wine was fermented, filtered, sterilized and its physicochemical index, sensory qualities as well as the content of amino acid, total polyphenols and total flavonoids were analyzed. Results showed that the physicochemical index and the sensory evaluation of lotus seed Chinese rice wine met the state standard of Chinese rice wine GB/T13662-2008, along with the unique lotus seed fragrance and flavor. The content of the amino acid, total polyphenols and total flavonoids in lotus seed Chinese rice wine was 4203.95mg/L,863.71μg/mL and135.12μg/mL respectively. Because of the addition of lotus seeds, content of the nutritional ingredients of the Chinese rice wine was improved.