CN103666938B - Technology for brewing sweet potato liquor - Google Patents
Technology for brewing sweet potato liquor Download PDFInfo
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- CN103666938B CN103666938B CN201410020828.3A CN201410020828A CN103666938B CN 103666938 B CN103666938 B CN 103666938B CN 201410020828 A CN201410020828 A CN 201410020828A CN 103666938 B CN103666938 B CN 103666938B
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Abstract
The invention discloses a technology for brewing a sweet potato liquor. The technology comprises the following technical processes: preparing raw materials, washing, chopping, adding rice husks and mixing, steaming, taking out of a steamer and cooling, stall drying, mixing yeasts, collecting from stalls, saccharifying, putting in a pit, stamping, sealing the pit, managing the pit, opening the pit, removing from the pit in a layered way, distilling, obtaining qualified liquor, adding Wu Liang liquor, storing in a sealed way, blending and packaging. The technology has the advantages that fresh sweet potatoes are used as the raw materials, the consumption of labor, energy and raw materials when the sweet potatoes are made into dried sweet potatoes is omitted, the steaming is easy, and the operation is convenient; the production and processing technologies are simple, the production cost is low, and the energy is saved; in the brewing process, the Wu Liang liquor is added before jars are sealed so that the taste of a finished liquor product can be as good as a thick fragrance type liquor and a sauce fragrance type liquor, and the original health substances of the sweet potatoes are effectively reserved; the sweet potato liquor has highlighted sweet potato fragrance and the taste of the Wu Liang liquor, the quality of the finished liquor product is stable, and the product has great quality and strong practicability.
Description
Technical field
Type of the present invention belongs to brewing technical field, is specifically related to a kind of sweet potato wine making method.
Background technology
The existing sweet potato wine of China is produced and mostly is small-scale production or farmers''s production, and production technique is not energy-conservation, and the Ipomoea batatas processing process time is long large to the damage of Ipomoea batatas Matter Composition own.
Part of production be first Ipomoea batatas is dried after, again dry sweet potato silk is cooked through steaming kier, this method has the following disadvantages: first Ipomoea batatas is processed as a large amount of dry-cure energy of this process need consumption of dry sweet potato silk, and dry sweet potato silk is cooked by steaming kier also to be needed to consume mass energy for a long time.
The production technique adopted in order to point producer of Ministry of Energy saving airing is: first select the Ipomoea batatas of suitable size to place under the sun airing 4 to 5 days; Ipomoea batatas good for airing is loaded in steamer and boils, until well-done, take out cook Ipomoea batatas airing, strip off the skin, cooling; Again cooled Ipomoea batatas is put into again pot and add the stewed 2-3 hour of water temperature fire.Adopt this technique to have the following disadvantages: this technique needs to cook whole for Ipomoea batatas and the fiery stewed 2-3 hour of secondary processing, the overall used time reaches a few hours, consumes quantity of energy large; Adopt and manually strip off the skin, labor strength is large, and time-consuming length, the damage of digestion process Ipomoea batatas Matter Composition own is large repeatedly.
The sweet potato wine composition of raw materials that prior art is produced is single, only has a kind of raw material sweet potato, makes the wine product mouthfeel brewageed single.
Summary of the invention
For above-mentioned deficiency of the prior art, the invention provides a kind of mouthfeel good, the sweet potato wine making method that nutrient component damages is few, its whole production process does not need airing and repeatedly boiling as traditional airing technique, and energy consumption is low.
In order to reach foregoing invention object, this sweet potato wine making method comprises the steps:
A, batching
A, by new fresh sweet potatoes clean after, be cut into the Ipomoea batatas fourth of 10mm with dicer, and stir in the ratio that every 100Kg Ipomoea batatas fourth adds 15Kg rice hulls;
B, the above-mentioned Ipomoea batatas fourth that stirs and rice hulls are put into steamer, steam after 30 minutes at the temperature of 95 DEG C-105 DEG C, be transported to the poor bed that dries in the air and carry out spreading for cooling to 36 DEG C;
C, the raw material of spreading for cooling in step b and Daqu to be stirred in the ratio of 100:1;
B, after the raw material of mixed song is cooled to 28 DEG C, by raw material harvest cone type stack carry out saccharification, saccharification time is 2-3 hour;
C, fermentation: the red wine dregs sprinkling 15 kilograms at the end, cellar for storing things, the material base formed after saccharification is put into Jiao Chi, material embryo is tracked tramping and claps light and put thin bamboo strips used for weaving (thin bamboo strips used for weaving effect allows material embryo and red wine dregs easily distinguish), and sealing and fermenting 10-20 days cover a Zhen red wine dregs on material embryo after;
Wine is plucked in D, distillation: the material embryo fermented is carried out at the temperature of 95 DEG C-105 DEG C distillation and pluck wine, if wine product amount matter is defective, is carried out back by defective wine steaming;
E, to seal up for safekeeping: sweet potato wine distillation formed carries out envelope altar with five grain wine in the ratio of 9:1, and at least seals up for safekeeping 2 months (time of sealing up for safekeeping, longer vinosity was better), carry out blending and namely obtain sweet potato wine.
Preferably, in described step B, the temperature in saccharification stage is 28 DEG C of constant temperature.
Preferably, when in described step C, material base enters to store pond, the ground temperature control of pond, cellar for storing things is labeled as: if cellar for storing things pond ground temperature is below 20 DEG C, then by the ground temperature control of kiln pond at 16-20 DEG C; If pond, cellar for storing things ground temperature is more than 20 DEG C, then do not need adjustment kiln pond ground temperature.
Preferably, in described step e, the proportioning raw materials of five grain wine is jowar: rice: glutinous rice: wheat: corn=50:18:13:10:9.
Compared with making wine with Ipomoea batatas of the prior art, beneficial effect of the present invention is:
Adopt the present invention, with new fresh sweet potatoes for raw material, eliminate the dry manpower of Ipomoea batatas potato, energy consumption and material loss, and be easy to boiling, handled easily; Production and processing technology of the present invention is succinct, and production cost is low, save energy; In brewing process, before envelope altar, add five grain wine, finished wine taste mouthfeel can be matched in excellence or beauty with giving off a strong fragrance and sauce perfume (or spice), effectively remain the original healthy material of Ipomoea batatas, there is outstanding Ipomoea batatas fragrance simultaneously and to hold concurrently the mouthfeel of five grain wine, and finished wine stay in grade, good product quality, practical.
The alcoholic strength of this explained hereafter sweet potato wine is out adopted to reach 52.2%vol, total acid can reach 0.53g/L, total fat can reach 0.64 g/L, solid substance is 0.13 g/L, methyl alcohol is 0.8 g/L, prussiate is zero, lead is zero, these data above-mentioned meet the inspection requirements of national alcohol industry completely, and (national regulation alcoholic strength is 52.0 ± 1.0%vol, total acid >=0.35 g/L, total fat >=0.60 g/L, solid substance≤0.40 g/L, methyl alcohol≤2.0 g/L, prussiate≤8.0m g/L, lead≤0.50m g/L), even quality is far above national drinks evaluation and test requirement.
Embodiment
The following examples of the present invention further illustrating only as content of the present invention, can not as perhaps scope in restriction of the present invention.Below by embodiment, the invention will be further described.
embodiment 1
A kind of sweet potato wine making method, comprises the following steps:
By fresh sweet potatoes with after natural mountain spring water cleaning, directly put into the Ipomoea batatas fourth (mechanical workout hourly output is at 600-1000 kilogram) that special dicer is processed as 10MM size; And stir in the ratio entering 15Kg rice hulls in every 100Kg Ipomoea batatas fourth.
Ipomoea batatas fourth and husk material are mixed and puts into steamer evenly and steam 30 minutes at the temperature of 95 DEG C, be transported to the poor bed that dries in the air and carry out spreading for cooling to 36 DEG C, the raw material of spreading for cooling and Daqu are stirred in the ratio of 100:1; When temperature is down to 28 degree, raw material harvest cone type is stacked and carries out saccharification, saccharification 2 hours in constant temperature 28 DEG C of situations.
Jiao Chi first cleans clean by material base before entering cellar for storing things, sprinkle the red wine dregs of about 15 kilograms, the material base formed after saccharification is put into Jiao Chi at the end, cellar for storing things, and the control criterion of material embryo pit entry temperature is: when ground temperature is below 20 DEG C, control in 16-20 DEG C; When ground temperature is more than 20 DEG C, maintain an equal level with ground temperature.
The material embryo entering cellar for storing things is tracked tramping bat light, put thin bamboo strips used for weaving (thin bamboo strips used for weaving effect allows material embryo and red wine dregs easily distinguish), doing a rice steamer (about 50kg) red wine dregs again covers on material embryo, material base capping is fermented well, then on material base, look for 3-5 point for measuring temperature (surrounding and centre) to plug thermometer, make a record after inspection.Material embryo is 10 days at the yeast phase of Jiao Chi.
Yeast phase to after carry out distillation and pluck wine, GPRS slow fire stream wine during distillation, distillation temperature controls at 95 DEG C.When plucking wine, first win foreshot 0.5 kilogram, then according to vinosity situation amount quality picking wine, tail wine not up to standard carries out lower batch and returns steaming.
The sweet potato wine of distillation is put into five grain wine to soak: the sweet potato wine formed distillation and five grain wine carry out envelope altar in the ratio of 9:1, after sealing 2 months up for safekeeping, carry out blending namely obtained pure sweet potato wine.Wherein, the proportioning raw materials of five grain wine is jowar: rice: glutinous rice: wheat: corn=50:18:13:10:9.
embodiment 2
A kind of sweet potato wine making method, comprises the following steps:
By fresh sweet potatoes with after natural mountain spring water cleaning, directly put into the Ipomoea batatas fourth (mechanical workout hourly output is at 600-1000 kilogram) that special dicer is processed as 10MM size; And stir in the ratio entering 15Kg rice hulls in every 100Kg Ipomoea batatas fourth.
Ipomoea batatas fourth and husk material are mixed and puts into steamer evenly and steam 30 minutes at the temperature of 100 DEG C, be transported to the poor bed that dries in the air and carry out spreading for cooling to 36 DEG C, the raw material of spreading for cooling and Daqu are stirred in the ratio of 100:1; When temperature is down to 28 degree, raw material harvest cone type is stacked and carries out saccharification, saccharification 2.5 hours in constant temperature 28 DEG C of situations.
Jiao Chi first cleans clean by material base before entering cellar for storing things, sprinkle the red wine dregs of about 15 kilograms, the material base formed after saccharification is put into Jiao Chi at the end, cellar for storing things, and the control criterion of material embryo pit entry temperature is: when ground temperature is below 20 DEG C, control in 16-20 DEG C; When ground temperature is more than 20 DEG C, maintain an equal level with ground temperature.
The material embryo entering cellar for storing things is tracked tramping bat light, put thin bamboo strips used for weaving (thin bamboo strips used for weaving effect allows material embryo and red wine dregs easily distinguish), doing a rice steamer (about 50kg) red wine dregs again covers on material embryo, material base capping is fermented well, then on material base, look for 3-5 point for measuring temperature (surrounding and centre) to plug thermometer, make a record after inspection.Material embryo is 15 days at the yeast phase of Jiao Chi.
Yeast phase to after carry out distillation and pluck wine, GPRS slow fire stream wine during distillation, distillation temperature controls at 100 DEG C.When plucking wine, first win foreshot 0.5 kilogram, then according to vinosity situation amount quality picking wine, tail wine not up to standard carries out lower batch and returns steaming.
The sweet potato wine of distillation is put into five grain wine to soak: the sweet potato wine formed distillation and five grain wine carry out envelope altar in the ratio of 9:1, after sealing 3 months up for safekeeping, carry out blending namely obtained pure sweet potato wine.Wherein, the proportioning raw materials of five grain wine is jowar: rice: glutinous rice: wheat: corn=50:18:13:10:9.
embodiment 3
A kind of sweet potato wine making method, comprises the following steps:
By fresh sweet potatoes with after natural mountain spring water cleaning, directly put into the Ipomoea batatas fourth (mechanical workout hourly output is at 600-1000 kilogram) that special dicer is processed as 10MM size; And stir in the ratio entering 15Kg rice hulls in every 100Kg Ipomoea batatas fourth.
Ipomoea batatas fourth and husk material are mixed and puts into steamer evenly and steam 30 minutes at the temperature of 105 DEG C, be transported to the poor bed that dries in the air and carry out spreading for cooling to 36 DEG C, the raw material of spreading for cooling and Daqu are stirred in the ratio of 100:1; When temperature is down to 28 degree, raw material harvest cone type is stacked and carries out saccharification, saccharification 3 hours in constant temperature 28 DEG C of situations.
Jiao Chi first cleans clean by material base before entering cellar for storing things, sprinkle the red wine dregs of about 15 kilograms, the material base formed after saccharification is put into Jiao Chi at the end, cellar for storing things, and the control criterion of material embryo pit entry temperature is: when ground temperature is below 20 DEG C, control in 16-20 DEG C; When ground temperature is more than 20 DEG C, maintain an equal level with ground temperature.
The material embryo entering cellar for storing things is tracked tramping bat light, put thin bamboo strips used for weaving (thin bamboo strips used for weaving effect allows material embryo and red wine dregs easily distinguish), doing a rice steamer (about 50kg) red wine dregs again covers on material embryo, material base capping is fermented well, then on material base, look for 3-5 point for measuring temperature (surrounding and centre) to plug thermometer, make a record after inspection.Material embryo is 20 days at the yeast phase of Jiao Chi.
Yeast phase to after carry out distillation and pluck wine, GPRS slow fire stream wine during distillation, distillation temperature controls at 105 DEG C.When plucking wine, first win foreshot 0.5 kilogram, then according to vinosity situation amount quality picking wine, tail wine not up to standard carries out lower batch and returns steaming.
The sweet potato wine of distillation is put into five grain wine to soak: the sweet potato wine formed distillation and five grain wine carry out envelope altar in the ratio of 9:1, after sealing 5 months up for safekeeping, carry out blending namely obtained pure sweet potato wine.Wherein, the proportioning raw materials of five grain wine is jowar: rice: glutinous rice: wheat: corn=50:18:13:10:9.
The invention is not restricted to above-described embodiment, all can implement described in content of the present invention, and there is described good result.
Claims (3)
1. a sweet potato wine making method, is characterized in that, comprises the following steps:
A, batching
A, by new fresh sweet potatoes clean after, be cut into the Ipomoea batatas fourth of 10mm with dicer, and stir in the ratio that every 100Kg Ipomoea batatas fourth adds 15Kg rice hulls;
B, the above-mentioned Ipomoea batatas fourth that stirs and rice hulls are put into steamer, steam after 30 minutes at the temperature of 95 DEG C-105 DEG C, be transported to the poor bed that dries in the air and carry out spreading for cooling to 36 DEG C;
C, the raw material of spreading for cooling in step b and Daqu to be stirred in the ratio of 100:1;
B, after the raw material of mixed song is cooled to 28 DEG C, by raw material harvest cone type stack carry out saccharification, saccharification time is 2-3 hour;
C, fermentation: the red wine dregs sprinkling 15 kilograms at the end, cellar for storing things, put into Jiao Chi by the material base formed after saccharification, tracks tramping clap light and put thin bamboo strips used for weaving material embryo, and sealing and fermenting 10-20 days cover a Zhen red wine dregs on material embryo after;
Wine is plucked in D, distillation: the material embryo fermented is carried out at the temperature of 95 DEG C-105 DEG C distillation and pluck wine, if wine product amount matter is defective, is carried out back by defective wine steaming;
E, to seal up for safekeeping: sweet potato wine distillation formed carries out envelope altar with five grain wine in the ratio of 9:1, and at least seals 2 months up for safekeeping, carry out blending and namely obtain sweet potato wine;
In described step e, the proportioning raw materials of five grain wine is jowar: rice: glutinous rice: wheat: corn=50:18:13:10:9.
2. sweet potato wine making method according to claim 1, is characterized in that, in described step B, the temperature in saccharification stage is 28 DEG C of constant temperature.
3. sweet potato wine making method according to claim 1, is characterized in that, when in described step C, material base enters to store pond, the ground temperature control of pond, cellar for storing things is labeled as: if cellar for storing things pond ground temperature is below 20 DEG C, then by the ground temperature control of kiln pond at 16-20 DEG C; If pond, cellar for storing things ground temperature is more than 20 DEG C, then do not need adjustment kiln pond ground temperature.
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410020828.3A CN103666938B (en) | 2014-01-17 | 2014-01-17 | Technology for brewing sweet potato liquor |
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| CN201410020828.3A CN103666938B (en) | 2014-01-17 | 2014-01-17 | Technology for brewing sweet potato liquor |
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| CN103666938B true CN103666938B (en) | 2015-05-13 |
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| Publication number | Priority date | Publication date | Assignee | Title |
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| CN103992901A (en) * | 2014-04-30 | 2014-08-20 | 梁栋 | Processing method for sweet-potato wine |
| CN104630015A (en) * | 2015-03-12 | 2015-05-20 | 象州县科学技术局 | Mulberry sweet potato health wine and preparation method thereof |
| CN105002061A (en) * | 2015-09-10 | 2015-10-28 | 郑成宣 | Brewing method of ecological sweet potato Xiaoqu wine |
| CN108504489A (en) * | 2018-04-16 | 2018-09-07 | 贵州果源浆酒业有限公司 | A kind of manufacture craft of sweet potato wine |
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| JP2002233353A (en) * | 2001-02-06 | 2002-08-20 | Masahito Yamauchi | Active liquid obtained from shochu scum and method for treating shochu scum for obtaining the same |
| JP5083877B2 (en) * | 2007-07-28 | 2012-11-28 | 有限会社神川酒造 | Method for producing reddish purple liquor using purple potato |
| CN101724534B (en) * | 2009-12-30 | 2013-01-09 | 邹光友 | Processing method of sweet potato distilled liquor |
| CN102766557B (en) * | 2012-07-03 | 2013-10-16 | 四川德阳禾山科技有限公司 | Production method for purple potato brandy |
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