CN103103072A - Method for making purple sweet potato red wine - Google Patents

Abstract

The invention discloses a method for making a purple sweet potato red wine. The method for making the purple sweet potato red wine is characterized by comprising the following steps of: preparing purple sweet potatoes and sugar canes which are in mass ratio of 1:1; washing all the purple sweet potatoes and the sugar canes; cutting the purple sweet potatoes into purple sweet potato slices which are 4-6mm long, and squeezing the sugar canes into sugar cane juice; mixing the purple sweet potato slices and the sugar cane juice together, cooking for 30 minutes; after the purple sweet potato slices and the sugar cane juice are well cooked, naturally cooling to obtain cooked substances; adding yeast into the cooked substances in a mass ratio of 3:10000; fermenting at 26-30 DEG C for seven days, and then depositing and filtering; refrigerating under at -5DEG C to -8 DEG C for 5-20 days; sterilizing; checking; and filling. The purple sweet potato red wine prepared according to the method disclosed by the invention has flavors of red wine and purple sweet potato and tastes sweet similar to red wine; and organic compounds such as polyphenol, which are only contained in the purple sweet potato red wine, have the effects of reducing blood fat, reducing cholesterol, softening blood vessels, enhancing cardiovascular function, and the like.

Description

A kind of making method of purple potato red wine

Technical field

The present invention relates to the food-drink field, specifically a kind of making method of purple potato red wine.

Background technology

Ipomoea batatas claims again sweet potato, sweet potato etc., is the convolvulaceae yearly plant.Ipomoea batatas contains abundant starch, food fibre, carotene, vitamin A, B, C, E and potassium, iron, copper, selenium, calcium etc. more than 10 plants trace element and linolic acid etc., wherein β-carotene, vitamin-E and vitamins C are especially many, nutritive value is very high, is called the most balanced protective foods of nutrition by nutritionists.In 20 kinds of anticancer vegetables " ranking list " that Japanese national DKFZ announces, Ipomoea batatas is ranked first.Present stage, Ipomoea batatas breeding tissue has successively been cultivated numerous Ipomoea batatas kinds both at home and abroad, such as drinamyl Ipomoea batatas etc., strengthened nutritive substances such as anthocyanidin, high β-carotene in Ipomoea batatas, with this kind Ipomoea batatas brew low alcohol, well retained the active function composition in the Ipomoea batatas, the low alcohol that has more Nutrition and health care value is being provided for people, expanded the Ipomoea batatas intensive processing utilize approach the time, also responded country about wine industry save food consumptions, allow the call of high wine to low alcohol, liquor to the fermented wine transformation.

In prior art, utilize Rhizoma Dioscoreae esculentae brewing low degree wine be generally with the Rhizoma Dioscoreae esculentae raw material after boiling gelatinization, enzymatic saccharification, the inoculation fermentation by saccharomyces cerevisiae generates purple potato wine.Successively use polygalacturonase, amylase, saccharifying enzyme in the method, need to repeatedly regulate pH value and the hydrolysis temperature of fermented liquid, procedure of processing is many, operates too numerous and diversely, and cycle production time is longer, is not easy to actual plant produced, poor practicability.

Summary of the invention

The making method that the object of the invention is to a kind of purple potato red wine, production technique is simple, practical, excellent product quality.

A kind of making method of purple potato red wine is characterized in that comprising the following steps:

A, purple potato and the sugarcane of getting mass ratio 1:1 are all cleaned, and purple potato is cut into 4 to 6mm purple sweet potato chips, and sugarcane is pressed into sugar cane juice;

B, purple sweet potato chips and sugar cane juice are mixed, boiled 30 minutes;

C, boil rear naturally cooling, form and boil thing, add yeast, the yeast that adds is 3:10000 with the mass ratio that boils thing;

D, 26 ~ 30 ℃ of temperature bottom fermentations seven days;

After E, fermentation, precipitate and filter;

F, under the temperature condition of-5 ℃ ~-8 ℃ refrigeration 5 to 20 days;

G, sterilization;

H, check;

I, can.

Beneficial effect of the present invention is:

The inventive method prepares purple potato red wine, taste and sweet mouthfeel, relatively near grape wine, red wines taste, and with the taste of red wine and purple potato.Purple potato red wine is exclusive contains the organic compound such as poly-phenol, has the blood fat of reduction, reduces the effects such as cholesterol, vessel softening, enhancing cardiovascular function, and beauty treatment, anti-cancer, anti-aging effect are arranged again.And sugar cane juice can heat-clearing, aid digestion.

Embodiment

A kind of making method of purple potato red wine is characterized in that comprising the following steps:

The first step, purple potato and the sugarcane of getting mass ratio 1:1 are all cleaned, and purple potato is cut into 4 to 6mm purple sweet potato chips, and sugarcane is pressed into sugar cane juice;

Second step mixes purple sweet potato chips and sugar cane juice, boils 30 minutes;

The 3rd step, boil rear naturally cooling, form and boil thing, add yeast, the yeast that adds is 3:10000 with the mass ratio that boils thing;

The 4th step was 26 ~ 30 ℃ of temperature bottom fermentations seven days;

In the 5th step, after fermentation, precipitate and filter;

In the 6th step, refrigeration is 5 to 20 days under the temperature condition of-5 ℃ ~-8 ℃;

The 7th step, sterilization;

The 8th step, check;

The 9th step, can.

Prepare purple potato red wine according to the foregoing invention method, taste and sweet mouthfeel, relatively near grape wine, red wines taste, and with the taste of red wine and purple potato.

Claims (1)

1. the making method of a purple potato red wine is characterized in that comprising the following steps:

A, purple potato and the sugarcane of getting mass ratio 1:1 are all cleaned, and purple potato is cut into 4 to 6mm purple sweet potato chips, and sugarcane is pressed into sugar cane juice;

B, purple sweet potato chips and sugar cane juice are mixed, boiled 30 minutes;

C, boil rear naturally cooling, form and boil thing, add yeast, the yeast that adds is 3:10000 with the mass ratio that boils thing;

D, 26 ~ 30 ℃ of temperature bottom fermentations seven days;

After E, fermentation, precipitate and filter;

F, under the temperature condition of-5 ℃ ~-8 ℃ refrigeration 5 to 20 days;

G, sterilization;

H, check;

I, can.