CN103320267A - Method for brewing sticky rice-purple sweet potato wine - Google Patents
Method for brewing sticky rice-purple sweet potato wine Download PDFInfo
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- CN103320267A CN103320267A CN2013102762096A CN201310276209A CN103320267A CN 103320267 A CN103320267 A CN 103320267A CN 2013102762096 A CN2013102762096 A CN 2013102762096A CN 201310276209 A CN201310276209 A CN 201310276209A CN 103320267 A CN103320267 A CN 103320267A
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Abstract
The invention discloses a method for brewing a sticky rice-purple sweet potato wine. The method comprises the following steps of: mixing purple sweet potato and sticky rice both steamed and cooked previously together in a weight ratio of (8-12): 1, adding yeast accounting for 0.01%-1% of the weight of the mixture, fermenting for 1-3 days at temperature in the range from 30 to 35 DEG C at first, and then continuing fermenting for 1-3 months at the temperature in the range from 15 to 25 DEG C; and finally, filtering and distilling the fermentation liquor, thereby obtaining the purple sweet potato wine. The purple sweet potato wine prepared by the method provided by the invention is mellow in vinosity, aromatic in smell, mild in taste without later effect, high in nutritional ingredients and also capable of promoting blood circulation and retarding cholesterol.
Description
Technical field
The present invention relates to the brew method of wine, be specifically related to the brew method of the purple potato wine of a kind of glutinous rice.
Background technology
Ipomoea batatas claims sweet potato, sweet potato, pachyrhizus etc. again, and rich in proteins, starch, pectin, Mierocrystalline cellulose, amino acid, VITAMIN and several mineral materials have the reputation of " life prolonging food ".Purple potato is a kind of in the Ipomoea batatas, except the nutritive ingredient with common Ipomoea batatas, also is rich in selenium element and anthocyanidin.
At present, be main raw material with the Cereals during brew wine, be saccharifying ferment with Daqu, little song or wheat koji etc., through boiling, saccharification, fermentation, distillation and make, its vinosity is mellow, fragrant odour, entrance is sweet refreshing clean, and ethanol content is higher, has the compound fragrant based on the ester class after storing.But under grain situation in short supply, with the main raw material of other agricultural-food as brew wine, develop the new way of fermented glutinous rice system, improve the drinks consumption structure, satisfy consumer demand, be of value to national health, meet developing direction and the industry policy of China's liquor industry.
In existing purple potato resource, converted products is many with rough purple sweet potato powder silk, vermicelli, purple sweet potato chips etc., can not embody its real utility value.Purple planting potato area is big, the output height, cheap, and be rich in nutritive substances such as high-quality protein, amino acid, several mineral materials and anthocyanidin, utilize purple potato not only can improve amino acid whose content in the wine for the raw material brewing wine and increase the nutritive value of wine, and will be conducive to the development of the purple potato processing industry of China, increase the benefit of China's purple potato main producing region economy.
Summary of the invention
The technical problem to be solved in the present invention provides the brew method of the purple potato wine of a kind of glutinous rice, this brew method is simple and easy to control, the purple potato wine of the glutinous rice that makes not only keeps nutritive value and the nourishing function of purple potato, and give out the fermentation perfume (or spice) that the purple potato of glutinous rice mixes, mouthfeel is coordinated soft, the quality height of wine, no delayed effect, production cost is low.
For addressing the above problem, the present invention is achieved through the following technical solutions:
The brew method of the purple potato wine of a kind of glutinous rice, purple potato after the steps include: all to cook or to boil and glutinous rice mix by the weight ratio of 8～12:1, the distiller's yeast that adds mixture weight 0.01～1%, temperature bottom fermentation prior to 30～35 ℃ 1～3 day, under 15～25 ℃ temperature, continue fermentation 1～3 month again, after filtering fermentation liquor, distillation, namely get purple potato wine.
Preferably, described purple potato is chopped into piece before boiling.
Preferably, described glutinous rice was soaked in water before boiling 1～12 hour.Its objective is the glutinous rice quality softness for boiling is gone out, good viscoelasticity is arranged, starch, amino acid spillage the best.
Preferably, the fermented liquid after the filtration be distilled to ethanol content be 55～65 the degree.
Preferably, described distiller's yeast is the liquor song.
Preferably, the addition of described distiller's yeast is 0.6% of mixture weight.
Beneficial effect of the present invention is:
The present invention is by being main raw material with purple potato, make the purple potato wine of glutinous rice through fermenting twice, distillation, its vinosity quality height, fragrant odour alcohol just, the gentle no delayed effect of entrance, kept original nutritive and health protection components in the purple potato, and stimulate circulation, delay effects such as cholesterol, and its brewing process is simple, raw material sources are wide, production cost is low, and market outlook are wide.
Embodiment
Be described further with 4 preferred embodiments below, but the present invention is not limited to these embodiment.
Embodiment 1:
The brew method of the purple potato wine of a kind of glutinous rice the steps include:
Purple potato after all cooking or boiling and glutinous rice are mixed by the weight ratio of 10:1, and wherein purple potato is chopped into piece before boiling, and glutinous rice was soaked in water before boiling 7 hours.The liquor song that adds mixture weight 0.6%, the temperature bottom fermentation prior to 33 ℃ 2 days continues fermentation 2 months again under 20 ℃ temperature, after filtering fermentation liquor, distillation, namely get purple potato wine.
The purple potato wine of the glutinous rice number of degrees that make by such scheme are 60 degree, and the yield of liquor is 10%, and the transparent clarification of wine body has the fermentation perfume (or spice) that the purple potato of glutinous rice mixes, and entrance is soft, no delayed effect.
Embodiment 2:
The brew method of the purple potato wine of a kind of glutinous rice the steps include:
Purple potato after all cooking or boiling and glutinous rice are mixed by the weight ratio of 12:1, and wherein purple potato is chopped into piece before boiling, and glutinous rice was soaked in water before boiling 12 hours.The liquor song that adds mixture weight 1%, the temperature bottom fermentation prior to 30 ℃ 3 days continues fermentation 1 month again under 25 ℃ temperature, after filtering fermentation liquor, distillation, namely get purple potato wine.
The purple potato wine of the glutinous rice number of degrees that make by such scheme are 65 degree, and the yield of liquor is 8%, and vinosity has layering slightly, have the fermentation perfume (or spice) that the purple potato of glutinous rice mixes, the entrance gentleness.
Embodiment 3:
The brew method of the purple potato wine of a kind of glutinous rice the steps include:
Purple potato after all cooking or boiling and glutinous rice are mixed by the weight ratio of 8:1, and wherein purple potato is chopped into piece before boiling, and glutinous rice was soaked in water before boiling 1 hour.The liquor song that adds mixture weight 0.01%, the temperature bottom fermentation prior to 35 ℃ 1 day continues fermentation 3 months again under 15 ℃ temperature, after filtering fermentation liquor, distillation, namely get purple potato wine.
The purple potato wine of the glutinous rice number of degrees that make by such scheme are 55 degree, and the yield of liquor is 12%, the vinosity water white transparency, and the wine body has muddiness slightly, has the fermentation perfume (or spice) that the purple potato of glutinous rice mixes, no delayed effect.
Embodiment 4:
The brew method of the purple potato wine of a kind of glutinous rice the steps include:
Purple potato after all cooking or boiling and glutinous rice are mixed by the weight ratio of 9:1, and wherein purple potato is chopped into piece before boiling, and glutinous rice was soaked in water before boiling 8 hours.The liquor song that adds mixture weight 0.5%, the temperature bottom fermentation prior to 32 ℃ 2 days continues fermentation 2 months again under 22 ℃ temperature, after filtering fermentation liquor, distillation, namely get purple potato wine.
The purple potato liquor number of degrees that make by such scheme are 62 degree, and the yield of liquor is 8%, the vinosity water white transparency, and the clarification of wine body has the fermentation perfume (or spice) that the purple potato of glutinous rice mixes, the entrance gentleness.
Claims (6)
1. the brew method of the purple potato wine of a glutinous rice, it is characterized in that: the purple potato after will all cooking or boil and glutinous rice mix by the weight ratio of 8～12:1, the distiller's yeast that adds mixture weight 0.01～1%, temperature bottom fermentation prior to 30～35 ℃ 1～3 day, under 15～25 ℃ temperature, continue fermentation 1～3 month again, after filtering fermentation liquor, distillation, namely get purple potato wine.
2. brew method according to claim 1, it is characterized in that: described purple potato is chopped into piece before boiling.
3. brew method according to claim 1, it is characterized in that: described glutinous rice was soaked in water before boiling 1～12 hour.
4. brew method according to claim 1 is characterized in that: it is 55～65 degree that the fermented liquid after the filtration is distilled to ethanol content.
5. brew method according to claim 1, it is characterized in that: described distiller's yeast is the liquor song.
6. brew method according to claim 5, it is characterized in that: the addition of described distiller's yeast is 0.6% of mixture weight.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
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| CN2013102762096A CN103320267A (en) | 2013-07-03 | 2013-07-03 | Method for brewing sticky rice-purple sweet potato wine |
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| CN2013102762096A CN103320267A (en) | 2013-07-03 | 2013-07-03 | Method for brewing sticky rice-purple sweet potato wine |
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Cited By (8)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103820267A (en) * | 2014-02-28 | 2014-05-28 | 唐楠 | Sweet potato wine and preparation method |
| CN103820275A (en) * | 2013-11-26 | 2014-05-28 | 湖北三杰农业产业化有限公司 | Purple yam rice wine and manufacturing method thereof |
| CN103820266A (en) * | 2014-02-28 | 2014-05-28 | 潘慧敏 | Strawberry-sweet potato health-care wine and preparation method |
| CN103834528A (en) * | 2014-02-28 | 2014-06-04 | 潘慧敏 | Strawberry and sweet potato liquor and preparation method thereof |
| CN103966042A (en) * | 2014-03-28 | 2014-08-06 | 浙江农林大学 | Sweet purple sweet potato wine, purple sweet potato fruit vinegar and brewing method thereof |
| CN105199900A (en) * | 2015-09-25 | 2015-12-30 | 榕江县弘利土特产有限公司 | Purple sweet potato wine and preparation method thereof |
| CN106754059A (en) * | 2017-01-03 | 2017-05-31 | 重庆三峡学院 | A kind of preparation method of Ipomoea batatas glutinous rice wine |
| CN107603814A (en) * | 2017-10-27 | 2018-01-19 | 湖北工业大学 | A kind of brewing method of more fragrance health purple sweet potato liquors |
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Cited By (9)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103820275A (en) * | 2013-11-26 | 2014-05-28 | 湖北三杰农业产业化有限公司 | Purple yam rice wine and manufacturing method thereof |
| CN103820267A (en) * | 2014-02-28 | 2014-05-28 | 唐楠 | Sweet potato wine and preparation method |
| CN103820266A (en) * | 2014-02-28 | 2014-05-28 | 潘慧敏 | Strawberry-sweet potato health-care wine and preparation method |
| CN103834528A (en) * | 2014-02-28 | 2014-06-04 | 潘慧敏 | Strawberry and sweet potato liquor and preparation method thereof |
| CN103966042A (en) * | 2014-03-28 | 2014-08-06 | 浙江农林大学 | Sweet purple sweet potato wine, purple sweet potato fruit vinegar and brewing method thereof |
| CN103966042B (en) * | 2014-03-28 | 2015-11-18 | 浙江农林大学 | A kind of Rhizoma Dioscoreae esculentae sweet wine and purple sweet potato fruit vinegar and brewing method thereof |
| CN105199900A (en) * | 2015-09-25 | 2015-12-30 | 榕江县弘利土特产有限公司 | Purple sweet potato wine and preparation method thereof |
| CN106754059A (en) * | 2017-01-03 | 2017-05-31 | 重庆三峡学院 | A kind of preparation method of Ipomoea batatas glutinous rice wine |
| CN107603814A (en) * | 2017-10-27 | 2018-01-19 | 湖北工业大学 | A kind of brewing method of more fragrance health purple sweet potato liquors |
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Application publication date: 20130925 |