CN103540470A - Method for preparing sweet potato wine - Google Patents
Method for preparing sweet potato wine Download PDFInfo
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- CN103540470A CN103540470A CN201310488450.5A CN201310488450A CN103540470A CN 103540470 A CN103540470 A CN 103540470A CN 201310488450 A CN201310488450 A CN 201310488450A CN 103540470 A CN103540470 A CN 103540470A
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- sweet potato
- wine
- ipomoea batatas
- sweet
- potato wine
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Abstract
The invention discloses a method for preparing a sweet potato wine. The method comprises the following steps: collecting fresh sweet potatoes without insect damage as raw materials, cleaning the sweet potatoes, boiling, beating the sweet potatoes into sweet potato paste, and finally fermenting and brewing to obtain the finished sweet potato wine. By implementing the method, no auxiliary material such as water, alcohol or essence is added in a process of preparing the sweet potato wine, and the prepared sweet potato wine is a pure wine, is rich in sweet potato fragrance and pure in mouth feel, and ensures that people cannot be drunk after drinking the wine; the sweet potato wine is good in tastiness and excellent in mouth feel, promotes an appetite of people, is a wine product with various healthcare functions, and has a very good market prospect; by implementing the method, a current situation of few sweet potato deeply processed products on the market at present is changed, the problem of selling of the sweet potatoes is solved, the development of sweet potato-related industries is promoted, a new economy growth point is formed, and economic and social benefits are huge.
Description
Technical field
The invention belongs to a kind of preparing technical field of Novel wine goods, be specifically related to a kind of preparation method of sweet potato wine.
Background technology
Ipomoea batatas, claims again sweet potato, sweet potato, sweet potato etc., the nutritive substance that it contains multiple human body needs.Every 500 grams of Ipomoea batatas approximately can heat production can 635 kilocalories, containing 11.5 grams, protein, 14.5 grams of sugar, 1 gram, fat, 100 milligrams, phosphorus, 90 milligrams of calcium, 2 grams of iron, 0.5 milligram of carotene, separately contains the B1 that supports one's family, B2, C and nicotinic acid, linolic acid etc.Wherein the content of VITMAIN B1, B2 is higher 6 times and 3 times than rice respectively.Particularly Ipomoea batatas contains abundant Methionin, and rice, flour exactly lack Methionin.
According to ancient literatures such as < < Compendium of Materia Medica > >, < < A Supplement to the Compendium of Materia Medica > >, record, Ipomoea batatas has qi-restoratives weary, benefit strength, strengthening the spleen and stomach, the effect of strong kidney yin, makes the long-lived few disease of people; Can also bowl spares and blood, warm stomach, fertile the five internal organs etc.The present age, the herbal > > of < < China said it: taste is sweet, property is put down, return spleen, kidney channel, bowl spares and blood, supplementing QI for promoting the production of body fluid, wide stomach, defaecation secret, cure mainly edema due to deficiency of the spleen, sore swollen toxin, the dry constipation of intestines.
Ipomoea batatas contains abundant starch and sugar, is the good material of brew wine product.
Application number is 200710067033.8 " a kind of brewing methods of sweet potato wine ".To be dry sweet potato silk cook through steaming kier for it, by mixing bent material base, is placed in wooden barrel, take off flat after the rice husk of approximately 1 centimetre of topped a layer thickness above, finally with earth, be sealed again, allow material base fermentation 96-120 hour; Fermented-material base, be poured on clean ground, admix rice hulls, after turning evenly, to cook a meal and steam 3 hours, the liquid being oozed by distiller prolong is exactly sweet potato wine; When providing novel good to eat wine for people, also increased peasant's economic benefit.
Application number is 200910022602.6 " a kind of preparation methods of sweet potato wine ".This invention provides a kind of preparation method of sweet potato wine, by making mothers and sons, making Fructus Hordei Germinatus and boil Ipomoea batatas, thereby then will after the mothers and sons that make, Fructus Hordei Germinatus and the Ipomoea batatas hybrid process that boils, prepare sweet potato wine.When it has solved traditional preparation, workload is large and heating cost is larger, is difficult to retain the technical problem of nutritive ingredient in Ipomoea batatas, has preparation method simple, and easily grasp, can alleviate processor's the advantages such as labor capacity.
Application number is 201110420012.6 " a kind of making methods of sweet potato wine ".The making method of a kind of sweet potato wine of this disclosure of the invention, its objective is and according to Ipomoea batatas, contain the features such as higher starch, sugar, proposes a kind of method of utilizing Ipomoea batatas processing drinks, to improve the commodity value of Ipomoea batatas.Formula: Ipomoea batatas, white sugar, pectin, tartrate, wine yeast liquid.Its technical process: raw material → peeling → cleaning → making beating → adjustment sugar and acidity → fermentation → squeezing → secondary fermentation → ageing.The Ipomoea batatas that adopts the present invention to make is spilt, and transparent, mouthfeel is pure, with rich flavor.
Summary of the invention
Object of the present invention is just to provide the preparation method of brand-new a kind of sweet potato wine.Specifically comprise: gather fresh, without the Ipomoea batatas of insect pest, be raw material, boil after sweet potato washing is clean, then Ipomoea batatas is broken into muddy flesh, finally by everfermentation and brew, draw a kind of Normal juice sweet potato wine finished product.By implementing the present invention, sweet potato wine preparation process is not mixed the auxiliary materials such as any moisture, alcohol, essence, and the sweet potato wine preparing is pure fumet wine; Meanwhile, preparation and sweet potato wine have strong Ipomoea batatas fragrance, mouthfeel pure, top not after drinking.Sweet potato wine good palatability, the appetite that mouthfeel is good, evoke people, is a kind of wine product with plurality of health care functions, market outlook are very good.Implement the present invention, also changed the present situation of the converted products of Ipomoea batatas deep processing in the market rareness, solved the outlet in postpartum of Ipomoea batatas, and driven the development of Ipomoea batatas related industries, form new growth engines, there is huge economic benefit and social benefit.
The present invention is achieved through the following technical solutions:
A preparation method for sweet potato wine, comprises the steps: in technical scheme
1, feedstock capture: gather fresh, without the Ipomoea batatas of insect pest, be raw material.
2, raw material is processed: Ipomoea batatas fruit is cleaned up, and remove other impurity, then Ipomoea batatas fruit is boiled, finally again Ipomoea batatas meat is broken into muddy flesh.
3, fermentation: the proportioning of putting 5～6 kilograms of distiller's yeasts by 100 kilograms of Ipomoea batatas muddy flesh is admixed in Ipomoea batatas muddy flesh and mixing and stirring by distiller's yeast, is then positioned over and in container, carries out anaerobically fermenting.
4, brew: after fermenting process finishes, brew sweet potato wine into according to ordinary method.
5, finished product: brew sweet potato wine is out become to finished product sweet potato wine through being sub-packed according to quantity after filtering in wine holding container.
The present invention both had the following advantages:
1, its preparation technology of sweet potato wine proposed by the invention is simple, easily implements.
2, implement main raw material required for the present invention---sweet potato material, its resource is horn of plenty very, and cheap.
3, by implementing the present invention, do not mix the auxiliary materials such as any moisture, alcohol, essence, the sweet potato wine preparing is fumet wine; And traditional fruit wine is mostly to blend and form by adding various auxiliary materials.
4, by implementing the present invention, preparation and sweet potato wine do not add any additive and sanitas, mouthfeel is pure, has strong Ipomoea batatas fragrance and delicious refreshing sweet local flavor.Meanwhile, Ipomoea batatas vinosity is sweet, wet one's whistle, as cool spring, and top not after drinking.
5, by implementing the present invention, preparation and sweet potato wine have strong Ipomoea batatas fragrance, good palatability, the appetite that mouthfeel is good, evoke people.
6, by implementing the present invention, preparation and sweet potato wine nutrition very abundant, and retained well the original nutrition of Ipomoea batatas fruit and functional component, be a kind of wine product with plurality of health care functions, market outlook are very good.
7, by implementing the present invention, change the present situation of the converted products of Ipomoea batatas deep processing in the market rareness, solved the outlet in postpartum of Ipomoea batatas, and driven the development of Ipomoea batatas related industries, formed new growth engines, there is huge economic benefit and social benefit.
8, by implementing the present invention, sweet potato wine, because of its unique local flavor and health care value, becomes the inexpensive good merchantable brand of giving a present, and market outlook are very good.
Embodiment
Below in conjunction with embodiment, method of the present invention is further illustrated.
A preparation method for sweet potato wine, embodiment is as follows:
1, feedstock capture: gather fresh, without the Ipomoea batatas of insect pest, be raw material.
2, raw material is processed: Ipomoea batatas fruit is cleaned up, and remove other impurity, then Ipomoea batatas fruit is boiled, finally again Ipomoea batatas meat is broken into muddy flesh.
3, fermentation: the proportioning of putting 5～6 kilograms of distiller's yeasts by 100 kilograms of Ipomoea batatas muddy flesh is admixed in Ipomoea batatas muddy flesh and mixing and stirring by distiller's yeast, is then positioned over and in container, carries out anaerobically fermenting.
4, brew: after fermenting process finishes, brew sweet potato wine into according to ordinary method.
5, finished product: brew sweet potato wine is out become to finished product sweet potato wine through being sub-packed according to quantity after filtering in wine holding container.
Claims (1)
1. a preparation method for sweet potato wine, its feature comprises the steps:
(1) feedstock capture: gather fresh, without the Ipomoea batatas of insect pest, be raw material;
(2) raw material is processed: Ipomoea batatas fruit is cleaned up, and remove other impurity, then Ipomoea batatas fruit is boiled, finally again Ipomoea batatas meat is broken into muddy flesh;
(3) fermentation: the proportioning of putting 5～6 kilograms of distiller's yeasts by 100 kilograms of Ipomoea batatas muddy flesh is admixed in Ipomoea batatas muddy flesh and mixing and stirring by distiller's yeast, is then positioned over and in container, carries out anaerobically fermenting;
(4) brew: after fermenting process finishes, brew sweet potato wine into according to ordinary method:
(5) finished product: brew sweet potato wine is out become to finished product sweet potato wine through being sub-packed according to quantity after filtering in wine holding container.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201310488450.5A CN103540470A (en) | 2013-10-17 | 2013-10-17 | Method for preparing sweet potato wine |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201310488450.5A CN103540470A (en) | 2013-10-17 | 2013-10-17 | Method for preparing sweet potato wine |
Publications (1)
| Publication Number | Publication Date |
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| CN103540470A true CN103540470A (en) | 2014-01-29 |
Family
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Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201310488450.5A Pending CN103540470A (en) | 2013-10-17 | 2013-10-17 | Method for preparing sweet potato wine |
Country Status (1)
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| CN (1) | CN103540470A (en) |
Cited By (12)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103805398A (en) * | 2014-02-28 | 2014-05-21 | 麻静 | Cherry and sweet potato health care wine and preparation method thereof |
| CN103805401A (en) * | 2014-02-28 | 2014-05-21 | 唐楠 | Sweet potato health-care wine and preparation method thereof |
| CN103805400A (en) * | 2014-02-28 | 2014-05-21 | 麻静 | Cherry-sweet potato wine and preparation method thereof |
| CN103805388A (en) * | 2014-02-28 | 2014-05-21 | 麻静 | Sweet potato and grape health-care wine and preparation method thereof |
| CN103820261A (en) * | 2014-02-28 | 2014-05-28 | 麻静 | Sweet-potato grape wine and preparation method thereof |
| CN103820267A (en) * | 2014-02-28 | 2014-05-28 | 唐楠 | Sweet potato wine and preparation method |
| CN103834528A (en) * | 2014-02-28 | 2014-06-04 | 潘慧敏 | Strawberry and sweet potato liquor 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 |
| CN105482947A (en) * | 2015-12-21 | 2016-04-13 | 沈文治成 | Preparation method of cassava wine and cassava 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 |
| CN105886196A (en) * | 2014-09-30 | 2016-08-24 | 肖志雄 | Randia cochinchinensis wine and preparation method thereof |
-
2013
- 2013-10-17 CN CN201310488450.5A patent/CN103540470A/en active Pending
Cited By (12)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103805398A (en) * | 2014-02-28 | 2014-05-21 | 麻静 | Cherry and sweet potato health care wine and preparation method thereof |
| CN103805401A (en) * | 2014-02-28 | 2014-05-21 | 唐楠 | Sweet potato health-care wine and preparation method thereof |
| CN103805400A (en) * | 2014-02-28 | 2014-05-21 | 麻静 | Cherry-sweet potato wine and preparation method thereof |
| CN103805388A (en) * | 2014-02-28 | 2014-05-21 | 麻静 | Sweet potato and grape health-care wine and preparation method thereof |
| CN103820261A (en) * | 2014-02-28 | 2014-05-28 | 麻静 | Sweet-potato grape wine and preparation method thereof |
| CN103820267A (en) * | 2014-02-28 | 2014-05-28 | 唐楠 | Sweet potato wine and preparation method |
| CN103834528A (en) * | 2014-02-28 | 2014-06-04 | 潘慧敏 | Strawberry and sweet potato liquor 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 |
| CN105886196A (en) * | 2014-09-30 | 2016-08-24 | 肖志雄 | Randia cochinchinensis wine and preparation method thereof |
| CN105482947A (en) * | 2015-12-21 | 2016-04-13 | 沈文治成 | Preparation method of cassava wine and cassava 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 |
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Application publication date: 20140129 |