| 摘要 |
PURPOSE: A manufacturing method of rice wine made from lotus is provided to brew the wine using rice, lotus root, and raw lotus seed, and to offer beneficial ingredients included in lotus (Nelumbo nucifera) for consumers. CONSTITUTION: A manufacturing method of rice wine made from lotus comprises the following four major steps. A first step comprises: a step of washing glutinous rice; a step of soaking the washed glutinous rice in water for 2 hours; a step of draining the water for an hour by placing the soaked glutinous rice on a wicker tray; a step of cooking 1kg of glutinous rice by steam; a step of cooling the cooked glutinous rice to 30-35°C by dispersing; a step of manufacturing a first composition by mixing the cooled cooked rice, 100g of rice koji, the yeast, and 1.5 liters of water; and a step of fermenting the first composition for 72 hours using a constant-temperature oven. A second step comprises: a step of washing glutinous rice; a step of soaking the washed glutinous rice in water for 2 hours; a step of draining the water for an hour by placing the soaked glutinous rice on a wicker tray; a step of cooking 1kg of glutinous rice by steam; a step of manufacturing a second composition by fermenting a lotus mixture with 80g of rice koji at 22-25°C using the constant-temperature oven. The lotus mixture is made by mixing 100g of lotus root paste, 100g of raw lotus seed paste, and 200g of water and heating to make porridge, and cooling. A third step comprises a step of completing a third composition by dipping lotus flower in 1 liter of water. A fourth step comprised a step of extracting the fermented rice wine by filtering the above first, second, and third composition through a filter paper. |
