CN103160404A - Manufacturing method of sweet potato wine - Google Patents
Manufacturing method of sweet potato wine Download PDFInfo
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- CN103160404A CN103160404A CN2011104200126A CN201110420012A CN103160404A CN 103160404 A CN103160404 A CN 103160404A CN 2011104200126 A CN2011104200126 A CN 2011104200126A CN 201110420012 A CN201110420012 A CN 201110420012A CN 103160404 A CN103160404 A CN 103160404A
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- sweet potato
- wine
- sugar
- manufacturing
- pectin
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- Distillation Of Fermentation Liquor, Processing Of Alcohols, Vinegar And Beer (AREA)
Abstract
The invention discloses a manufacturing method of a sweet potato wine, and aims to provide a wine processing method by using sweet potato according to the characteristics of sweet potato, such as high starch and sugar content, so as to improve commodity value of sweet potato. A formula comprises sweet potato, white sugar, pectin, tartaric acid and grape wine yeast liquid. The process comprises the steps of: getting materials, peeling, washing, pulping, adjusting sugar and acidity, fermenting, squeezing, conducting post fermentation, and ageing. The sweet potato wine produced by the invention is clear and transparent, and has pure taste and strong flavor.
Description
Technical field
The invention belongs to food processing technology field, be specifically related to a kind of making method of sweet potato wine.
Background technology
Ipomoea batatas has another name called sweet potato, extensively cultivates in China, and resource is very abundant.The nutritive ingredient of the needed by human body such as Ipomoea batatas rich in starch, carbohydrate, protein, fat and multivitamin, Mierocrystalline cellulose, mineral substance is a kind of nonirrigated farmland grain.Ipomoea batatas is also a kind of protective foods simultaneously, contains multiple amino acids and trace element in Ipomoea batatas, and the several functions such as stomach strengthening and digestion promoting, reducing blood-fat, blood sugar are arranged.China's Ipomoea batatas output is high, and the marketing fresh price is lower, and the cost of storage is high.Therefore, the Ipomoea batatas deep processing is one and takes full advantage of resource, improves the some effective of Ipomoea batatas commodity value.
Summary of the invention
The objective of the invention is to contain higher starch, the characteristics of sugar according to Ipomoea batatas, propose a kind of method of utilizing Ipomoea batatas processing drinks.Implementation of the present invention is:
1, raw material
High-quality, full, without the new fresh sweet potatoes of disease and pest and white sugar, pectin, tartrate, wine yeast liquid.
2, manufacture craft
Raw material → peeling → cleaning → making beating → adjustment sugar and acidity → fermentation → squeezing → secondary fermentation → ageing.
3, key points for operation
(1) raw material is prepared.Ipomoea batatas, white sugar, pectin, tartrate, wine yeast liquid are appropriate.
(2) peeling, clean.Ipomoea batatas prune crust, clean.
(3) making beating.With hollander, the Ipomoea batatas of peeling is smashed.
(4) adjust sugar and acidity.To admix through in the slurries of smashing after the dissolving of the auxiliary materials such as white sugar.Formula: sweet potato juice 90-95%, white sugar 8%-10%, appropriate Tartaric acid is fully mixed thoroughly.
(5) fermentation.Add 0.1% pectin in slurries, impel the pectin in slurries, then add the wine yeast liquid of 5% left and right, fully stir, carry out Primary Fermentation in 26 ℃ of-28 ℃ of temperature, about 7 days time.
(6) squeezing.After fermentation ends, the wine that first will flow automatically is emitted, and gets screenings and squeezes, and gets squeezing wine.
(7) secondary fermentation.The juice of separating (squeezing wine) is packed in airtight container, carry out secondary fermentation, make residual sugar continue fermentation, be transformed into alcohol, time 7-10 days.
(8) ageing.After secondary fermentation finishes, change bucket, add bucket (noting this moment allowing wine contact with air, with anti-oxidation), keep wine to deposit at low temperatures, wine cellar keeps 17 ℃-20 ℃ of temperature, atmospheric moisture 65%-70%, and notes ventilating.
The sweet potato wine that adopts aforesaid method to make, outward appearance is transparent, and mouthfeel is pure, and is with rich flavor.
Embodiment
The invention will be further described below by embodiment.
Embodiment:
Get 100 kilograms, Ipomoea batatas, 8 kilograms of white sugar, pectin, tartrate, wine yeast liquid are appropriate.Ipomoea batatas is through peeling, clean.With hollander, Ipomoea batatas is smashed.Admix 0.1% pectin, 6% wine yeast in slurries.Fully stir evenly, about 1 week of fermentation, isolate wine liquid, carried out secondary fermentation 10 days, enter the ageing phase.Wine liquid look aquatic foods are transparent, and mouthfeel is pure.
Claims (1)
1. the making method of a sweet potato wine, is characterized in that, composition of raw materials: sweet potato juice 90-95%, white sugar 8%-10%, pectin 0.1%, wine yeast liquid 5%, appropriate Tartaric acid.Its technical process: raw material → peeling → cleaning → making beating → adjustment sugar and acidity → fermentation → squeezing → secondary fermentation → ageing.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2011104200126A CN103160404A (en) | 2011-12-15 | 2011-12-15 | Manufacturing method of sweet potato wine |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2011104200126A CN103160404A (en) | 2011-12-15 | 2011-12-15 | Manufacturing method of sweet potato wine |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN103160404A true CN103160404A (en) | 2013-06-19 |
Family
ID=48583941
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN2011104200126A Pending CN103160404A (en) | 2011-12-15 | 2011-12-15 | Manufacturing method of sweet potato wine |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN103160404A (en) |
Cited By (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103740539A (en) * | 2014-01-29 | 2014-04-23 | 谭荔予 | Preparation method of purple potato flower fruit wine |
| CN103805388A (en) * | 2014-02-28 | 2014-05-21 | 麻静 | Sweet potato and grape health-care wine and preparation method thereof |
| CN103966040A (en) * | 2014-05-15 | 2014-08-06 | 沈金跃 | Sweet potato grape wine |
| CN104017688A (en) * | 2014-05-28 | 2014-09-03 | 东兴妙姝农业产业有限公司 | Preparation technology for sweet-potato wine |
| CN104745359A (en) * | 2013-12-25 | 2015-07-01 | 柳州市京阳节能科技研发有限公司 | Novel liquid-state wine distillation method using multiple potato raw materials |
| CN105505685A (en) * | 2016-01-23 | 2016-04-20 | 四川可士可果业股份有限公司 | Sweet potato, grape and kiwi fruit wine |
| CN112795459A (en) * | 2021-03-22 | 2021-05-14 | 鲁东大学 | Sweet potato wine aging method |
-
2011
- 2011-12-15 CN CN2011104200126A patent/CN103160404A/en active Pending
Cited By (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104745359A (en) * | 2013-12-25 | 2015-07-01 | 柳州市京阳节能科技研发有限公司 | Novel liquid-state wine distillation method using multiple potato raw materials |
| CN103740539A (en) * | 2014-01-29 | 2014-04-23 | 谭荔予 | Preparation method of purple potato flower fruit wine |
| CN103805388A (en) * | 2014-02-28 | 2014-05-21 | 麻静 | Sweet potato and grape health-care wine and preparation method thereof |
| CN103966040A (en) * | 2014-05-15 | 2014-08-06 | 沈金跃 | Sweet potato grape wine |
| CN104017688A (en) * | 2014-05-28 | 2014-09-03 | 东兴妙姝农业产业有限公司 | Preparation technology for sweet-potato wine |
| CN105505685A (en) * | 2016-01-23 | 2016-04-20 | 四川可士可果业股份有限公司 | Sweet potato, grape and kiwi fruit wine |
| CN112795459A (en) * | 2021-03-22 | 2021-05-14 | 鲁东大学 | Sweet potato wine aging method |
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Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C05 | Deemed withdrawal (patent law before 1993) | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20130619 |