CN101012427A - Method of brewing sweet potato yellow rice wine - Google Patents
Method of brewing sweet potato yellow rice wine Download PDFInfo
- Publication number
- CN101012427A CN101012427A CN 200710067032 CN200710067032A CN101012427A CN 101012427 A CN101012427 A CN 101012427A CN 200710067032 CN200710067032 CN 200710067032 CN 200710067032 A CN200710067032 A CN 200710067032A CN 101012427 A CN101012427 A CN 101012427A
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- yellow rice
- rice wine
- sweet potato
- wine
- potato yellow
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Abstract
The invention discloses a brewing method of sweet potato yellow rice wine, which comprises the following steps: adopting sweet potato as raw material; boiling; saccharifying; fermenting; pressing; obtaining the product.
Description
Affiliated technical field
The invention belongs to the making method field of alcohol product.
Background technology
Existing yellow rice wine mainly is that raw material is brewageed with cereal, and Ipomoea batatas also of no use spawns as raw material.
Summary of the invention
The purpose of this invention is to provide the making method master method of making a kind of sweet potato yellow rice wine of raw material with Ipomoea batatas.
The method that the present invention deals with problems is: 1. select scarlet potato to be the material boiling: select the high fresh Ipomoea batatas of sugar degree, boil in pot with the clean back of drying of clear water.
2. add bent batching: the Ipomoea batatas of boiling is poured in the cylinder, stir into the mud shape, then with condiment such as Chinese prickly ash, fennel, the leaf of bamboo, dried orange peels with waddy, convert water and be boiled into the condiment water cooling for 22 kilograms, Qu Fenxiang with crushing mixes again, pours into together in the cylinder that Ipomoea batatas mud is housed, and stirs into scattered paste shape with waddy.
3. fermentation: will install plastic cloth on the cylinder cap of batching, and the cylinder mouth is obturaged, placing temperature then is 25～28 degrees centigrade indoor fermentation, stirs once every 1～2 day.Potato slurry has bubble constantly to overflow in fermentation, when bubble collapse, also will stir repeatedly, until stirring dense yellow rice wine flavor, when limpid wine juice appears in the top of cylinder, jar fermenter is moved to outdoor, makes its very fast cooling.Also can before fermentation, in cylinder, add 1.5～2.5 kilograms of liquor earlier and do at the bottom of the wine, and then material is poured into.
4. filter squeezing: clean the cloth pocket earlier with cold water, water is wrung out, then the material that ferments is packed in the bag, with plate and frame(type)filter press yellow rice wine liquid is separated with vinasse.Then filtrate was clarified 2～3 days at low temperatures, draw supernatant liquid, 70～75 degrees centigrade of insulations 20 minutes, purpose was yeast and the bacterium of killing in the wine liquid, and made that throw out solidifies and further clarification in the wine, also allowed wine body composition be fixed.After treating yellow rice wine clarification, in the bottle of just can packing into or seal warehouse-in ageing 1 year in the altar up for safekeeping.
Benefit of the present invention is to provide the mellow yellow rice wine of a kind of fragrance for people simultaneously, increasing peasant's income.
Embodiment
1. select scarlet potato to be the material boiling: to select the high fresh Ipomoea batatas of sugar degree, in pot, boil with the clean back of drying of clear water.
2. add bent batching: the Ipomoea batatas of boiling is poured in the cylinder, stir into the mud shape, then with condiment such as Chinese prickly ash, fennel, the leaf of bamboo, dried orange peels with waddy, convert water and be boiled into the condiment water cooling for 22 kilograms, Qu Fenxiang with crushing mixes again, pours into together in the cylinder that Ipomoea batatas mud is housed, and stirs into scattered paste shape with waddy.
3. fermentation: will install plastic cloth on the cylinder cap of batching, and the cylinder mouth is obturaged, placing temperature then is 25～28 degrees centigrade indoor fermentation, stirs once every 1～2 day.Potato slurry has bubble constantly to overflow in fermentation, when bubble collapse, also will stir repeatedly, until stirring dense yellow rice wine flavor, when limpid wine juice appears in the top of cylinder, jar fermenter is moved to outdoor, makes its very fast cooling.Also can before fermentation, in cylinder, add 1.5～2.5 kilograms of liquor earlier and do at the bottom of the wine, and then material is poured into.
4. filter squeezing: clean the cloth pocket earlier with cold water, water is wrung out, then the material that ferments is packed in the bag, with plate and frame(type)filter press yellow rice wine liquid is separated with vinasse.Then filtrate was clarified 2～3 days at low temperatures, draw supernatant liquid, 70～75 degrees centigrade of insulations 20 minutes, purpose was yeast and the bacterium of killing in the wine liquid, and made that throw out solidifies and further clarification in the wine, also allowed wine body composition be fixed.After treating yellow rice wine clarification, in the bottle of just can packing into or seal warehouse-in ageing 1 year in the altar up for safekeeping
Claims (2)
1, a kind of making method master method of sweet potato yellow rice wine is characterized in that with scarlet potato be raw material.
2, the making method master method of a kind of sweet potato yellow rice wine according to claim 1 is characterized in that the Ipomoea batatas of boiling is poured in the cylinder, and placing temperature is 25～28 degrees centigrade indoor fermentation, stirs once every 1～2 day
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN 200710067032 CN101012427A (en) | 2007-02-01 | 2007-02-01 | Method of brewing sweet potato yellow rice wine |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN 200710067032 CN101012427A (en) | 2007-02-01 | 2007-02-01 | Method of brewing sweet potato yellow rice wine |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN101012427A true CN101012427A (en) | 2007-08-08 |
Family
ID=38700157
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN 200710067032 Pending CN101012427A (en) | 2007-02-01 | 2007-02-01 | Method of brewing sweet potato yellow rice wine |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN101012427A (en) |
Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102533509A (en) * | 2012-02-26 | 2012-07-04 | 山东即墨妙府老酒有限公司 | Method for making fresh sweet potato wine |
| CN103589554A (en) * | 2013-10-18 | 2014-02-19 | 王振东 | Preparation method of dry sweet potato rice wine |
| CN103627582A (en) * | 2013-11-30 | 2014-03-12 | 余永跃 | Brewing method for sweet potato yellow wine |
| CN105087229A (en) * | 2014-05-08 | 2015-11-25 | 张世峰 | Sweet potato yellow wine and brewing process thereof |
| CN105586206A (en) * | 2014-11-16 | 2016-05-18 | 李志凌 | Method for preparing flavored yellow rice wine |
-
2007
- 2007-02-01 CN CN 200710067032 patent/CN101012427A/en active Pending
Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102533509A (en) * | 2012-02-26 | 2012-07-04 | 山东即墨妙府老酒有限公司 | Method for making fresh sweet potato wine |
| CN103589554A (en) * | 2013-10-18 | 2014-02-19 | 王振东 | Preparation method of dry sweet potato rice wine |
| CN103627582A (en) * | 2013-11-30 | 2014-03-12 | 余永跃 | Brewing method for sweet potato yellow wine |
| CN105087229A (en) * | 2014-05-08 | 2015-11-25 | 张世峰 | Sweet potato yellow wine and brewing process thereof |
| CN105586206A (en) * | 2014-11-16 | 2016-05-18 | 李志凌 | Method for preparing flavored yellow rice wine |
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Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| C02 | Deemed withdrawal of patent application after publication (patent law 2001) | ||
| WD01 | Invention patent application deemed withdrawn after publication |