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公开(公告)号：KR1020080103258A
公开(公告)日：2008-11-27
申请号：KR1020070050329
申请日：2007-05-23
Applicant: 무안군
Abstract: White Lotus Beer wine is provided to be usefully used as health food of peoples by holding an excellent bioactive substance of White Lotus and characteristic taste and incense of the White Lotus, to have light taste and no crapulence because yeast is not used. A method for manufacturing White Lotus Beer wine comprises steps of: 1) heat-extracting one or more selected from a group consisting of 0.5~2% of Humulti Strobilus, white lotus leaf, softening tea, drying folium nelumbinis, drying lotus and alive lotus with water; 2) adding glucose of 10~14%, brown sugar of 10~14% and lotus root or a lotus root hydrolysate of 0.3~3% in an extract removing residue and dissolving it; 3) removing the precipitated fungi after controlling pH to 4~4.5 using a complex organic acid consisting of citric acid, vitamin C, malic and fumaric acid and alcohol-fermenting by inoculating yeast; 4) adding the food additive selected from a group consisting of the complex organic acid consisting of honey, citric acid, vitamin C, malic and fumaric acid, and Glycyrrhiza extract; 5) refrigerating and ripening it at 5~10°C for 1~1.5 month; and 6) developing it as products by flowing in precipitate after filtering the precipitate and water bath-heating at 65~70°C and cooling it after pasteurizing it at a low temperature for 30 minutes.
Abstract translation: 白莲花酒通过持有白莲花的优良生物活性物质和白莲花的特色味道和香味而被广泛用作人们的保健食品，因为没有使用酵母，因此具有轻微的味道和无巧克力。 一种白莲花酒的制造方法，其特征在于，包括以下步骤：1）将由Humiant Strobilus，白莲花，软化茶，干燥叶片，干莲花，活莲，0.5〜2％ 与水; 2）在提取物中加入10〜14％的葡萄糖，10〜14％的红糖和0.3〜3％的莲藕或莲藕水解产物去除残留物并溶解; 3）使用由柠檬酸，维生素C，苹果酸和富马酸组成的复合有机酸，通过接种酵母进行酒精发酵，将pH值调节至4〜4.5后，除去沉淀的真菌; 4）添加选自由蜂蜜，柠檬酸，维生素C，苹果酸和富马酸组成的复合有机酸和甘草提取物组成的组的食品添加剂; 5）在5〜10℃下冷冻成熟1〜1.5个月; 6）通过过滤沉淀物并在65〜70℃下进行水浴加热使沉淀物流过产物，并将其在低温巴氏杀菌30分钟后冷却。
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公开(公告)号：KR1020080103257A
公开(公告)日：2008-11-27
申请号：KR1020070050327
申请日：2007-05-23
Applicant: 무안군
CPC classification number: C12C5/02 , C12C11/02 , C12C12/00 , C12C2200/31
Abstract: White Lotus Beer is provided to be usefully used as health food of peoples by holding an excellent bioactive substance of White Lotus and characteristic taste and incense of the White Lotus and to prevent hangover and adult diseases like cardiac disease. A manufacturing method of White Lotus Beer including an excellent bioactive substance of White Lotus comprises steps of: 1) manufacturing a starter by injecting dry yeast of 5~6g into a lauter mash of 1L~2L cooled at 18~24°C after heat-sterilization and fermenting it at 20~24°C for 48~50 hours; 2) manufacturing the lauter mash by using Hordei Fructus Germinatus; 3) concentrating the lauter mash, adding one or more selected from a group consisting of Humulti Strobilus, white lotus leaf, softening tea, drying folium nelumbinis, drying lotus and alive lotus and heating it; 4) cooling the concentrated lauter mash to 18~24°C; 5) measuring the cooled lauter mash in order to make a specific gravity of 1.040~1.050 after filtering the cooled lauter mash; 6) obtaining new beer not ripened by fermenting firstly it at 18~24°C for 5~6 days after adding and mixing crude liquor to the filtered lauter mash; and 7) fermenting secondly the beer not ripened at 13~17°C for 10~12 days.
Abstract translation: 白莲花提供有益地用作人民的健康食品，通过持有白莲花的优良生物活性物质和白莲花的特色味道和香味，并预防宿醉和成人疾病如心脏病。 包括白莲花优异生物活性物质的白莲子的制造方法包括以下步骤：1）通过将5〜6g的干酵母注入到在18〜24℃冷却的1L〜2L的散热器中制造起子， 灭菌发酵20〜24℃48〜50小时; 2）通过使用Hordei Fructus Germinatus制造腻子醪液; 3）浓缩过滤器，加入选自Humpon Strobilus，白莲花，软化茶，干燥叶片，干燥莲花和活莲花中的一种或多种，并加热; 4）将浓缩的腻子冷却至18〜24℃; 5）测量冷却的过滤器，以过滤冷却的过滤器，使比重为1.040〜1.050; 6）将粗液加入过滤后的醪液中混合后，在18〜24℃下首先发酵新鲜啤酒5〜6天， 7）第二次发酵啤酒未在13〜17℃成熟10〜12天。
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