Study on brewing process of lotus seed rice wine

Through the contrastive analysis of different conditions,lotus seed Chinese rice wine brewing process was studied and result was obtained:Rice cooking time and lotus seed cooking time was 20 minutes and 30 minutes respectively. The mass ratio of lotus seed to rice was 1 ∶2,the ratio of material to water was 1 ∶0.7.Addition quantity of wheat starter,Chinese yeast and amylase was 10%,1.5% and 0.6% respectively. Main fermentation time was 7 day and main fermentation temperature was 28 ℃. Experiment results showed that the quality as well as the sensory evaluation of lotus seed Chinese rice wine meet the state standard of Chinese rice wine GB/T 13662-2008. The content of total polyphenol and total flavonoids in Lotus seed Chinese rice wine was 863.71 μg/m L and 135.12 μg/m L respectively.