CN101892137A - Method for preparing sweet potato wine - Google Patents
Method for preparing sweet potato wine Download PDFInfo
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- CN101892137A CN101892137A CN2009100226026A CN200910022602A CN101892137A CN 101892137 A CN101892137 A CN 101892137A CN 2009100226026 A CN2009100226026 A CN 2009100226026A CN 200910022602 A CN200910022602 A CN 200910022602A CN 101892137 A CN101892137 A CN 101892137A
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- ipomoea batatas
- mothers
- sons
- paddy
- fructus hordei
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Abstract
The invention provides a method for preparing a sweet potato wine, which comprises the following steps of: preparing a starter and malt, and cooking sweet potatoes; and processing the prepared starter, the malt and the cooked sweet potatoes to prepare the sweet potato wine. The method solves the technical problems of high workload, high heating cost, and difficult maintenance of nutrient in the sweet potatoes in the traditional preparation method, and has the advantages of simpleness, easy control, reduction of workload of processors and the like.
Description
Technical field:
The present invention relates to the preparation field of wine, being specifically related to a kind of is the preparation method of raw material with the Ipomoea batatas.
Background technology:
Ipomoea batatas is only used as food or feed at present, in order to enlarge the added value of Ipomoea batatas, people utilize Ipomoea batatas to prepare wine, for example: application number is: 200410044217.9, denomination of invention is that " a kind of making method of purple pachyrhizus wine " and application number are 200710067033.8, denomination of invention is the Chinese patent literature of " a kind of brewing method of Ipomoea batatas wine ", because the disclosed technical scheme of above-mentioned patent documentation all has this step of distillation, the finished product that this working method obtains is most to be alcohol, only mix in the Ipomoea batatas wine of the being brewageed nutritive ingredient of a little Ipomoea batatas is difficult to the more multi-nutrient of picked-up Ipomoea batatas the inside.
" a kind of brewing method of Ipomoea batatas wine " disclosed preparation method is: at first the dry sweet potato silk is cooked through steaming kier, to mix bent material base again, be placed in the wooden barrel, take off the about 1 centimetre rice husk of a topped layer thickness above the flat back, close with the earth envelope more at last, allow material base ferment 96-120 hour; Fermented-material base, be poured on clean ground, admix rice hulls, turn evenly after, cook a meal and steamed 3 hours, the liquid that is oozed by the distiller prolong is Ipomoea batatas wine." a kind of making method of purple pachyrhizus wine " disclosed preparation method comprise cooking process, fermentation procedure, distillation curing step, lixiviate operation and blend operation, promptly at first bent cake, Mi Mandatory of adding and softening water after the pachyrhizus boiling are fermented, distill once more, with distillation gained liquid with ripe purple pachyrhizus lixiviate, again through filtering, after blending with softening water, the gained purple liquid can obtain purple pachyrhizus wine at last.Above-mentioned two kinds of preparation methods compare with the preparation technology of traditional drinks does not have substantial characteristics, only be that raw material is replaced, and this complete processing is higher to equipment requirements, and workload is big and heating cost is bigger.
Summary of the invention:
In order to solve the technical problem in the above-mentioned background technology, the object of the present invention is to provide a kind of preparation method of Ipomoea batatas wine.
Technical scheme of the present invention is:
A kind of preparation method of Ipomoea batatas wine is characterized in that: this method may further comprise the steps:
(1) makes mothers and sons;
(2) make Fructus Hordei Germinatus;
(3) boil Ipomoea batatas;
(4) thus will prepare Ipomoea batatas wine after mothers and sons, Fructus Hordei Germinatus that make and the Ipomoea batatas hybrid process that boils.
The preparation mothers and sons may further comprise the steps in the above-mentioned steps (1):
1) selects the female corn of high-quality, the female corn of choosing is boiled, then with its evaporate to dryness;
2) adding weight ratio is 1% distiller's yeast sealed fermenting, and temperature remains on the 30-40 degree during the fermentation, treats that it sweetens to get final product;
3) corn that ferments is put into dry terrine, sealing is preserved with standby then.
Preparation Fructus Hordei Germinatus may further comprise the steps in the above-mentioned steps (2):
1) selects good quality wheat or paddy, use the clear water swelling, about one day;
2) put into vessel after the wheat after the swelling or paddy are filtered and treat its germination, keep certain temperature and humidity in the vessel, the temperature of vessel is the 20-30 degree.
3) long when wheat or Fructus Oryzae Germinatus to 1-2 centimetre, be divided into fritter and air-dry;
4) air-dry to a certain degree after, Fructus Hordei Germinatus or paddy are torn diffusing, dry with iron pan;
5) Fructus Hordei Germinatus after will drying or paddy are smashed into powder to pieces and dry back is preserved;
6) cross two weeks after, whether observe mothers and sons rotten, if not rotten, with standby, if having rottenly, the step that the problem of finding goes out prepares again according to above-mentioned steps again, till not rotten.
Boiling Ipomoea batatas in the above-mentioned steps (3) may further comprise the steps:
1) selects the high high-quality Ipomoea batatas of sugar degree, put into iron pan and add the clear water that weight ratio is 30%-40%;
2) soaking weight ratio with normal-temperature water is the malt meal of 1%-2%;
3) Ipomoea batatas is heated until well-done;
4) suspend heating, Ipomoea batatas is mashed;
5) add the clear water of weight ratio 40%-60%, the back reheat that stirs gets final product turbid liquid after boiled;
6) stop heating, add soaked Fructus Hordei Germinatus, stir;
7) spend about 1 hour, filter mixed solution;
8) filtrate putting back to cleaned boiling in the exsiccant iron pan, selected, it is heated according to concentration;
9) stop heating and will steam the liquid cool to room temperature;
10) cooling fluid is put into the airtight preservation of pottery, temperature remains on the 15-30 degree;
11) place about one month, reach desirable mouthfeel after, promptly form Ipomoea batatas wine in the elimination finished product behind the mothers and sons.
The span of above-mentioned mothers and sons, making Fructus Hordei Germinatus or paddy and Ipomoea batatas is: mothers and sons 10-13kg, Fructus Hordei Germinatus or paddy 0.75-1.25kg, Ipomoea batatas 100-175kg.
The concrete value of above-mentioned mothers and sons, making Fructus Hordei Germinatus or paddy and Ipomoea batatas is: mothers and sons 10kg, Fructus Hordei Germinatus or paddy 1-1.25kg, Ipomoea batatas 150kg.
The concrete value of above-mentioned mothers and sons, making Fructus Hordei Germinatus or paddy and Ipomoea batatas is: mothers and sons 7.5kg, Fructus Hordei Germinatus or paddy 0.75kg, Ipomoea batatas 100kg.
The concrete value of above-mentioned mothers and sons, making Fructus Hordei Germinatus or paddy and Ipomoea batatas is: mothers and sons 12.5kg, Fructus Hordei Germinatus or paddy 1.75kg, Ipomoea batatas 175kg.
The present invention has advantage:
1, reduces this technology of distillation, a large amount of nutritive ingredients in the Ipomoea batatas are kept, make nutritive value than higher.
2, make the preparation method simple after the minimizing technology, grasp easily, also alleviated processor's labor capacity.
3, be raw material with the Ipomoea batatas, make and draw materials easily that tooling cost is also lower.
4, alcoholic strength is generally at 20 to 30 degree, and pol is more than 35 degree, and mouthfeel is soft, is fit to men and women, old and young.
5, the beer, the beverage that are not less than of nutritive value.
Specific embodiments:
The present invention is described further below in conjunction with specific embodiment:
A kind of preparation method of Ipomoea batatas wine is characterized in that: this method may further comprise the steps:
(1) makes mothers and sons;
1) selects the female corn of high-quality, the female corn of choosing is boiled, then with its evaporate to dryness;
2) adding weight ratio is 1% distiller's yeast sealed fermenting, and temperature remains on the 30-40 degree during the fermentation, treats that it sweetens to get final product;
3) corn that ferments is put into dry terrine, sealing is preserved with standby then.
(2) make Fructus Hordei Germinatus or paddy;
1) selects good quality wheat or paddy, use the clear water swelling, about one day;
2) put into vessel after the wheat after the swelling or paddy are filtered and treat its germination, keep certain temperature and humidity in the vessel, the temperature of vessel is the 20-30 degree.
3) long when wheat or Fructus Oryzae Germinatus to 1-2 centimetre, be divided into fritter and air-dry;
4) air-dry to a certain degree after, Fructus Hordei Germinatus or paddy are torn diffusing, dry with iron pan;
5) Fructus Hordei Germinatus after will drying or paddy are smashed into powder to pieces and dry back is preserved;
6) cross two weeks after, whether observe mothers and sons rotten, if not rotten, with standby, if having rottenly, the step that the problem of finding goes out prepares again according to above-mentioned steps again, till not rotten.
This step here, and is not too appropriate
(3) boil Ipomoea batatas;
1) selects the high high-quality Ipomoea batatas of sugar degree, put into iron pan and add the clear water that weight ratio is 30%-40%;
2) soaking weight ratio with normal-temperature water is the malt meal of 1%-2%;
3) Ipomoea batatas is heated until well-done;
4) suspend heating, Ipomoea batatas is mashed;
5) add the clear water of weight ratio 40%-60%, the back reheat that stirs gets final product turbid liquid after boiled;
6) stop heating, add soaked Fructus Hordei Germinatus, stir;
7) spend about 1 hour, filter mixed solution;
8) filtrate putting back to cleaned boiling in the exsiccant iron pan, selected, it is heated according to concentration;
9) stop heating and will steam the liquid cool to room temperature;
10) cooling fluid is put into the airtight preservation of pottery, temperature remains on the 15-30 degree;
11) place about one month, reach desirable mouthfeel after, promptly form Ipomoea batatas wine in the elimination finished product behind the mothers and sons.
Wherein the concrete value of mothers and sons, making Fructus Hordei Germinatus or paddy and Ipomoea batatas is: mothers and sons 10kg, Fructus Hordei Germinatus or paddy 1-1.25kg, Ipomoea batatas 150kg; Or mothers and sons 7.5kg, Fructus Hordei Germinatus or paddy 0.75kg, Ipomoea batatas 100kg; Or mothers and sons 12.5kg, Fructus Hordei Germinatus or paddy 1.75kg, best results during Ipomoea batatas 175kg.
This product mouthfeel uniqueness, nutritious, can be used as product scale operation, as gift presenting.
Claims (9)
1. the preparation method of an Ipomoea batatas wine, it is characterized in that: this method may further comprise the steps:
(1) makes mothers and sons;
(2) make Fructus Hordei Germinatus;
(3) boil Ipomoea batatas;
(4) thus will prepare Ipomoea batatas wine after mothers and sons, Fructus Hordei Germinatus that make and the Ipomoea batatas hybrid process that boils.
2. the preparation method of Ipomoea batatas wine according to claim 1 is characterized in that: the preparation mothers and sons may further comprise the steps in the described step (1):
1) selects the female corn of high-quality, the female corn of choosing is boiled, then with its evaporate to dryness;
2) adding weight ratio is 1% distiller's yeast sealed fermenting, and temperature remains on the 30-40 degree during the fermentation, treats that it sweetens to get final product;
3) corn that ferments is put into dry terrine, sealing is preserved with standby then.
3. the preparation method of Ipomoea batatas wine according to claim 1 is characterized in that: preparation Fructus Hordei Germinatus may further comprise the steps in the described step (2):
1) selects good quality wheat or paddy, use the clear water swelling, about one day;
2) put into vessel after the wheat after the swelling or paddy are filtered and treat its germination, keep certain temperature and humidity in the vessel;
3) long when wheat or Fructus Oryzae Germinatus to 1-2 centimetre, be divided into fritter and air-dry;
4) air-dry to a certain degree after, Fructus Hordei Germinatus or paddy are torn diffusing, dry with iron pan;
5) Fructus Hordei Germinatus after will drying or paddy are smashed into powder to pieces and dry back is preserved;
6) cross two weeks after, whether observe mothers and sons rotten, if not rotten, with standby, if having rottenly, the step that the problem of finding goes out prepares again according to above-mentioned steps again, till not rotten.
4. according to the preparation method of claim 1 or 3 described Ipomoea batatas wine, it is characterized in that: boil Ipomoea batatas in the described step (3) and may further comprise the steps:
1) selects the high high-quality Ipomoea batatas of sugar degree, put into iron pan and add the clear water that weight ratio is 30%-40%;
2) soaking weight ratio with normal-temperature water is the malt meal of 1%-2%;
3) Ipomoea batatas is heated until well-done;
4) suspend heating, Ipomoea batatas is mashed;
5) add the clear water of weight ratio 40%-60%, the back reheat that stirs gets final product turbid liquid after boiled;
6) stop heating, add soaked Fructus Hordei Germinatus, stir;
7) spend about 1 hour, filter mixed solution;
8) filtrate putting back to cleaned boiling in the exsiccant iron pan, selected, it is heated according to concentration;
9) stop heating and will steam the liquid cool to room temperature;
10) cooling fluid is put into the airtight preservation of pottery, temperature remains on the 15-30 degree;
11) place about one month, reach desirable mouthfeel after, promptly form Ipomoea batatas wine in the elimination finished product behind the mothers and sons.
5. the preparation method of Ipomoea batatas wine according to claim 4 is characterized in that:
The span of described mothers and sons, making Fructus Hordei Germinatus or paddy and Ipomoea batatas is: mothers and sons 10-13kg, Fructus Hordei Germinatus or paddy 0.75-1.25kg, Ipomoea batatas 100-175kg.
6. the preparation method of Ipomoea batatas wine according to claim 5 is characterized in that: the concrete value of described mothers and sons, making Fructus Hordei Germinatus or paddy and Ipomoea batatas is: mothers and sons 10kg, Fructus Hordei Germinatus or paddy 1-1.25kg, Ipomoea batatas 150kg.
7. the preparation method of Ipomoea batatas wine according to claim 5 is characterized in that: the concrete value of described mothers and sons, making Fructus Hordei Germinatus or paddy and Ipomoea batatas is: mothers and sons 7.5kg, Fructus Hordei Germinatus or paddy 0.75kg, Ipomoea batatas 100kg.
8. the preparation method of Ipomoea batatas wine according to claim 5 is characterized in that: the concrete value of described mothers and sons, making Fructus Hordei Germinatus or paddy and Ipomoea batatas is: mothers and sons 12.5kg, Fructus Hordei Germinatus or paddy 1.75kg, Ipomoea batatas 175kg.
9. the preparation method of Ipomoea batatas wine according to claim 8 is characterized in that: the temperature of vessel is the 20-30 degree in the described step 3.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2009100226026A CN101892137A (en) | 2009-05-19 | 2009-05-19 | Method for preparing sweet potato wine |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2009100226026A CN101892137A (en) | 2009-05-19 | 2009-05-19 | Method for preparing sweet potato wine |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN101892137A true CN101892137A (en) | 2010-11-24 |
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ID=43101486
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN2009100226026A Pending CN101892137A (en) | 2009-05-19 | 2009-05-19 | Method for preparing sweet potato wine |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN101892137A (en) |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103805401A (en) * | 2014-02-28 | 2014-05-21 | 唐楠 | Sweet potato health-care wine and preparation method thereof |
| CN104694335A (en) * | 2015-03-27 | 2015-06-10 | 云龙县齐民农业科技有限公司 | Amaranth seed and corn wine and production process thereof |
| CN104974891A (en) * | 2015-07-15 | 2015-10-14 | 唐冬香 | Manufacturing method of sweet potato wine |
-
2009
- 2009-05-19 CN CN2009100226026A patent/CN101892137A/en active Pending
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103805401A (en) * | 2014-02-28 | 2014-05-21 | 唐楠 | Sweet potato health-care wine and preparation method thereof |
| CN104694335A (en) * | 2015-03-27 | 2015-06-10 | 云龙县齐民农业科技有限公司 | Amaranth seed and corn wine and production process thereof |
| CN104974891A (en) * | 2015-07-15 | 2015-10-14 | 唐冬香 | Manufacturing method of sweet potato wine |
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Application publication date: 20101124 |