CN103351977A - Method for brewing purple sweet potato Yellow Rice Wine through low-temperature fermentation - Google Patents
Method for brewing purple sweet potato Yellow Rice Wine through low-temperature fermentation Download PDFInfo
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- CN103351977A CN103351977A CN2013103242760A CN201310324276A CN103351977A CN 103351977 A CN103351977 A CN 103351977A CN 2013103242760 A CN2013103242760 A CN 2013103242760A CN 201310324276 A CN201310324276 A CN 201310324276A CN 103351977 A CN103351977 A CN 103351977A
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Abstract
The invention discloses a method for brewing purple sweet potato Yellow Rice Wine through low-temperature fermentation, which comprises the following steps: 1, taking purple sweet potato which is cooked thoroughly, by taking the weight of the potato as a criterion, adding 2-3 times of water, 0.01-0.1 percent of maltogenic amylase, and 0.01-0.1 percent of pectolase, uniformly stirring, and obtaining a purple sweet potato material through enzymolysis and enzyme deactivation; 2, mixing the purple sweet potato material and the cooked husked millet at the weight (dry weight) ratio of 1:(1-2), by taking the weight of the mixture as a criterion, adding1-3 times of water, 0.01-0.1 percent of red yeast, 0.001-0.1 percent of active dry yeast, performing fermentation at the temperature of 15-25 DEG C for 40-60 days, and obtaining the Yellow Rice Wine through pressing and squeezing the fermentation liquor. The method is simple and easy to control; and the prepared purple sweet potato Yellow Rice Wine not only maintains the nutritional value and health care function of the purple sweet potato, but also is fresh, coordinated and soft in taste.
Description
Technical field
The present invention relates to the brew method of yellow rice wine, be specifically related to the method for the purple potato yellow rice wine of a kind of low temperature fermentation brew.
Background technology
Along with improving constantly of people's living standard, the consciousness that people drink to health strengthens gradually, and wine low, nutritive health-care more and more is subject to human consumer's favor.A kind of as in the health promoting wine of yellow rice wine contained abundant nutrition, and the title of " liquid cake " is arranged.Yellow rice wine can help blood circulation, enhances metabolism, and has blood-enriching face-nourishing, a dispelling cold of invigorating blood circulation, clearing and activating the channels and collaterals effect, the stimulation that can effectively keep out the cold, and preventing cold, in addition, yellow rice wine also can be used as medicine efficacy enhancing ingredient.
Ipomoea batatas claims again sweet potato, sweet potato, pachyrhizus etc., 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.In existing purple potato resource, converted products can not embody its real utility value mainly with rough purple sweet potato powder silk, vermicelli, purple sweet potato chips etc.Purple planting potato area is large, output is high, cheap, and be rich in the 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 yellow rice wine brewage 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 method for the purple potato yellow rice wine of a kind of low temperature fermentation brew, and this brew method is simple and easy to control, and the purple potato yellow rice wine that makes not only keeps nutritive value and the nourishing function of purple potato, and clean taste is coordinated soft.
For solving the problems of the technologies described above, the present invention by the following technical solutions:
The method of the purple potato yellow rice wine of a kind of low temperature fermentation brew may further comprise the steps:
1) the purple potato after boiling adds the water of 2～3 times of its weight, the saccharifying enzyme of its weight 0.01～0.1% and the polygalacturonase of its weight 0.01～0.1%, and stirring and evenly mixing through separating enzyme and the enzyme that goes out, gets purple potato material;
2) the purple potato material that makes of step 1) and cook after milled glutinous broomcorn millet mix by the weight ratio of its dry weight 1:1～2, the water, the red colouring agent for food, also used as a Chinese medicine of compound weight 0.01～1% and the active dry yeast of compound weight 0.001～0.1% that add 1～3 times of compound weight, in 15～25 ℃ of temperature bottom fermentations 1～3 month, with the fermented liquid squeeze and filter, namely get purple potato yellow rice wine.
Further, the filtrate after the described filtration is also passed through traditional aging process, and the time of ageing is 3～6 months.
Preferably, the temperature and time of described enzymolysis was respectively 45～50 ℃, 1～3 hour.
Preferably, described purple potato is chopped into piece before boiling.
Preferably, described milled glutinous broomcorn millet was soaked in water before boiling 1～12 hour.
Beneficial effect of the present invention is:
1) take purple potato, milled glutinous broomcorn millet as main raw material, adopting red colouring agent for food, also used as a Chinese medicine and active dry yeast is saccharifying ferment, and saccharifying enzyme and polygalacturonase carry out enzymolysis, enzyme goes out, low temperature fermentation brew and getting, the strong sweet-smelling of purple potato yellow rice wine that makes, color and luster is orange limpid transparent, glossy, clean taste is coordinated soft;
2) utilize purple potato as the part in the raw material, be converted into higher alcohols at fermenting process amino acid, formed the distinctive sweet-smelling of yellow rice wine, and vinosity mixes simultaneously into the exclusive bright tasty and refreshing sense of purple potato, the suitable four seasons drink;
3) brew method is simple and easy to control, and the purple potato yellow rice wine that makes keeps nutritive value and the nourishing function of purple potato.
Embodiment
The below is described further with 4 preferred embodiments, but the present invention is not limited to these embodiment.
Embodiment 1
The method of the purple potato yellow rice wine of a kind of low temperature fermentation brew the steps include:
1) the purple potato after boiling adds the water of 2 times of its weight, the saccharifying enzyme of its weight 0.5% and the polygalacturonase of its weight 0.05%, and wherein purple potato is chopped into piece before boiling, stirring and evenly mixing, enzymolysis is 2 hours under 48 ℃ temperature, and regulating pH value is 4.0, and through going out enzyme, get purple potato material;
2) the purple potato material that makes of step 1) and cook after milled glutinous broomcorn millet mix by the weight ratio of its dry weight 1:2, wherein be soaked in water before the milled glutinous broomcorn millet boiling 6 hours, the water, the red colouring agent for food, also used as a Chinese medicine of compound weight 0.5% and the active dry yeast of compound weight 0.05% that add 2 times of compound weight, in 20 ℃ of temperature bottom fermentations 2 months, with the fermented liquid squeeze and filter, the filtrate ageing that obtains 6 months namely gets purple potato yellow rice wine.
The purple potato yellow rice wine number of degrees that make by such scheme are 10%vol, and total pol is 60g/L, PH4.0, total acid 6.0g/L, amino-acid nitrogen 0.4g/L, calcium oxide 0.2g/L, bata-phenethyl alcohol 30mg/L, wine body colour pool is orange limpid transparent, glossy, strong sweet-smelling, clean taste, fresh and sweet, coordinate soft.
Embodiment 2
The method of the purple potato yellow rice wine of a kind of low temperature fermentation brew the steps include:
1) the purple potato after boiling adds the water of 3 times of its weight, the saccharifying enzyme of its weight 1% and the polygalacturonase of its weight 0.01%, and wherein purple potato is chopped into piece before boiling, stirring and evenly mixing, enzymolysis is 1 hour under 50 ℃ temperature, and regulating pH value is 3.8, and through going out enzyme, get purple potato material;
2) the purple potato material that makes of step 1) and cook after milled glutinous broomcorn millet mix by the weight ratio of its dry weight 1:1, wherein be soaked in water before the milled glutinous broomcorn millet boiling 1 hour, the water, the red colouring agent for food, also used as a Chinese medicine of compound weight 0.01% and the active dry yeast of compound weight 0.1% that add 1 times of compound weight, in 15 ℃ of temperature bottom fermentations 3 months, with the fermented liquid squeeze and filter, namely get purple potato yellow rice wine.
The purple potato yellow rice wine number of degrees that make by such scheme are 8%vol, total pol is 40g/L, PH3.8, total acid 8g/L, amino-acid nitrogen 0.2g/L, calcium oxide 0.5g/L, bata-phenethyl alcohol 50mg/L, wine body colour pool Vandyke brown, limpid transparent, aggregation slightly, strong sweet-smelling, clean taste, little sweet, coordinate soft.
Embodiment 3
The method of the purple potato yellow rice wine of a kind of low temperature fermentation brew the steps include:
1) the purple potato after boiling adds the water of 3 times of its weight, the saccharifying enzyme of its weight 0.01% and the polygalacturonase of its weight 0.1%, and wherein purple potato is chopped into piece before boiling, stirring and evenly mixing, enzymolysis is 3 hours under 45 ℃ temperature, and regulating pH value is 4.5, and through going out enzyme, get purple potato material;
2) the purple potato material that makes of step 1) and cook after milled glutinous broomcorn millet mix by the weight ratio of its dry weight 1:2, wherein be soaked in water before the milled glutinous broomcorn millet boiling 12 hours, the water, the red colouring agent for food, also used as a Chinese medicine of compound weight 1% and the active dry yeast of compound weight 0.001% that add 3 times of compound weight, in 25 ℃ of temperature bottom fermentations 1 month, with the fermented liquid squeeze and filter, the filtrate ageing that obtains 3 months namely gets purple potato yellow rice wine.
The purple potato yellow rice wine number of degrees that make by such scheme are 15%vol, and total pol is 100g/L, PH4.5, total acid 3.8g/L, amino-acid nitrogen 0.3g/L, calcium oxide 0.4g/L, bata-phenethyl alcohol 40mg/L, wine body colour pool is deeply orange, limpid transparent, glossy, aggregation slightly, strong sweet-smelling, clean taste, little sweet, free from extraneous odour.
Embodiment 4
The method of the purple potato yellow rice wine of a kind of low temperature fermentation brew the steps include:
1) the purple potato after boiling adds the water of 2 times of its weight, the saccharifying enzyme of its weight 0.7% and the polygalacturonase of its weight 0.03%, and wherein purple potato is chopped into piece before boiling, stirring and evenly mixing, enzymolysis is 2 hours under 46 ℃ temperature, and regulating pH value is 4.2, and through going out enzyme, get purple potato material;
2) the purple potato material that makes of step 1) and cook after milled glutinous broomcorn millet mix by the weight ratio of its dry weight 1:2, wherein be soaked in water before the milled glutinous broomcorn millet boiling 8 hours, the water, the red colouring agent for food, also used as a Chinese medicine of compound weight 0.7% and the active dry yeast of compound weight 0.03% that add 2 times of compound weight, in 22 ℃ of temperature bottom fermentations 2 months, with the fermented liquid squeeze and filter, namely get purple potato yellow rice wine.
The purple potato yellow rice wine number of degrees that make by such scheme are 12%vol, and total pol is 80g/L, PH4.2, total acid 5.0g/L, amino-acid nitrogen 0.3g/L, calcium oxide 0.3g/L, bata-phenethyl alcohol 30mg/L, wine body colour pool is orange limpid transparent, glossy, strong sweet-smelling, clean taste, fresh and sweet, free from extraneous odour.
Claims (5)
1. the method for the purple potato yellow rice wine of a low temperature fermentation brew may further comprise the steps:
1) the purple potato after boiling adds the water of 2～3 times of its weight, the saccharifying enzyme of its weight 0.01～0.1% and the polygalacturonase of its weight 0.01～0.1%, and stirring and evenly mixing through separating enzyme and the enzyme that goes out, gets purple potato material;
2) the purple potato material that makes of step 1) and cook after milled glutinous broomcorn millet mix by the weight ratio of its dry weight 1:1～2, the water, the red colouring agent for food, also used as a Chinese medicine of compound weight 0.01～1% and the active dry yeast of compound weight 0.001～0.1% that add 1～3 times of compound weight, in 15～25 ℃ of temperature bottom fermentations 40～60 days, with the fermented liquid squeeze and filter, namely get purple potato yellow rice wine.
2. method according to claim 1 is characterized in that, the filtrate after the described filtration is also passed through traditional aging process.
3. method according to claim 1 is characterized in that, the temperature and time of described enzymolysis was respectively 45～50 ℃, 1～3 hour.
4. method according to claim 1 is characterized in that, described purple potato is chopped into piece before boiling.
5. method according to claim 1 is characterized in that, described milled glutinous broomcorn millet was soaked in water before boiling 1～12 hour.
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Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103525663A (en) * | 2013-10-27 | 2014-01-22 | 黑龙江省轻工科学研究院 | Making method of purple sweet potato health-care wine |
| CN105820926A (en) * | 2016-05-24 | 2016-08-03 | 刘忠林 | Production process of fermented rose wine |
| CN108504499A (en) * | 2018-06-13 | 2018-09-07 | 黄小云 | A kind of yellow wine brewing method |
| CN113234564A (en) * | 2021-06-28 | 2021-08-10 | 福建技术师范学院 | Preparation method of red yeast rice, bamboo and fresh sweet potato wine |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR20030015424A (en) * | 2001-08-14 | 2003-02-25 | 충청남도 | The physiofunctional fermented liquor with purple sweet potato and the producing method of therof |
| CN101063071A (en) * | 2007-05-30 | 2007-10-31 | 纪荣起 | Purple sweet potato rice wine and production method thereof |
-
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- 2013-07-30 CN CN2013103242760A patent/CN103351977A/en active Pending
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR20030015424A (en) * | 2001-08-14 | 2003-02-25 | 충청남도 | The physiofunctional fermented liquor with purple sweet potato and the producing method of therof |
| CN101063071A (en) * | 2007-05-30 | 2007-10-31 | 纪荣起 | Purple sweet potato rice wine and production method thereof |
Non-Patent Citations (2)
| Title |
|---|
| 唐琳，等: "紫甘薯米酒生产工艺的研究", 《食品研究与开发》, vol. 28, no. 2, 31 December 2007 (2007-12-31), pages 101 - 104 * |
| 沈昌: "酶解紫甘薯研发新型米酒", 《食品研究与开发》, vol. 30, no. 12, 31 December 2009 (2009-12-31), pages 82 - 85 * |
Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103525663A (en) * | 2013-10-27 | 2014-01-22 | 黑龙江省轻工科学研究院 | Making method of purple sweet potato health-care wine |
| CN103525663B (en) * | 2013-10-27 | 2015-01-14 | 黑龙江省轻工科学研究院 | Making method of purple sweet potato health-care wine |
| CN105820926A (en) * | 2016-05-24 | 2016-08-03 | 刘忠林 | Production process of fermented rose wine |
| CN108504499A (en) * | 2018-06-13 | 2018-09-07 | 黄小云 | A kind of yellow wine brewing method |
| CN113234564A (en) * | 2021-06-28 | 2021-08-10 | 福建技术师范学院 | Preparation method of red yeast rice, bamboo and fresh sweet potato wine |
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Application publication date: 20131016 |