CN103805400A - Cherry-sweet potato wine and preparation method thereof - Google Patents
Cherry-sweet potato wine and preparation method thereof Download PDFInfo
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- CN103805400A CN103805400A CN201410072121.7A CN201410072121A CN103805400A CN 103805400 A CN103805400 A CN 103805400A CN 201410072121 A CN201410072121 A CN 201410072121A CN 103805400 A CN103805400 A CN 103805400A
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Abstract
The invention relates to a cherry-sweet potato wine and a preparation method thereof. The raw materials for preparing the cherry-sweet potato wine comprise 20-25kg of fresh cherries, 100-200kg of sweet potatoes, 4-6kg of barley, 22-26kg of glutinous rice and 2-4kg of yeast. The cherry-sweet potato wine disclosed by the invention is rich in flavor, and not only has nutritive values of the sweet potatoes and other compositions but also achieves a healthcare effect. The problems that the cherries are difficult to store and can not be supplied to people to eat all the year round are solved. The preparation method is simple and feasible, short in production cycle and low in cost, and can be used for large-scale production.
Description
Technical field
The present invention relates to a kind of cherry sweet potato wine and preparation method thereof.
Background technology
Cherry i s of high nutrition, in every 100g fresh fruit, sugary 8g, protein 1 steep 2g, calcium 6mg, phosphorus 31mg, especially iron-holder up to 6mg, more contour more than 20 times than apple, orange, pears; Vitamin A content than grape, apple, the many 4-5 of orange doubly.Because the storage fresh-keeping of cherry fruit is poor, transportation inconvenience, it is very necessary that the exploitation of its deep processed product seems.
Cherry sweet potato wine is take cherry and Ipomoea batatas as raw material, ferments by the yeast adding or naturally exist, and forms new wine through clarifying treatment, and newly wine is preserved into the report of finished wine and rare.
Summary of the invention
The present invention wants technical solution problem to be to provide a kind of cherry sweet potato wine, and this cherry Ipomoea batatas wine taste is strong, has not only had the nutritive value of Ipomoea batatas and other composition but also with health role, also solves that cherry is difficult for storing, the problem of human consumption all the year round.For this reason, the present invention also will provide the preparation method of described cherry sweet potato wine, and this preparation method is simple, with short production cycle, cost is low, can be mass-produced.
A kind of cherry sweet potato wine, is characterized in that raw material used comprises;
Fresh cherry 20～25kg, Ipomoea batatas 100～200kg, barley 4～6kg, glutinous rice 22～26kg, yeast 2～4kg, its preparation method comprises following operation:
A) barley is soaked to be bred as Fructus Hordei Germinatus to 1 cun long; Glutinous rice is added water and cooks into rice; By Fructus Hordei Germinatus and ripe glutinous rice making beating mix and blend, infiltrate the pure water dilution of 80～100kg, elimination residue, then, 26～32 ℃ of condition bottom fermentations 2～3 hours, filtrate after boiling is boiling again with the slow fire boiling of 80～90 ℃ to the viscous fluid that has silk shape, obtain malt syrup standby;
B) by Ipomoea batatas heating until well-done, coolingly mash Ipomoea batatas and add by operation A gained malt syrup, add the yeast of formula ratio 85%, fully stir, in 26～28 ℃ of temperature, ferment, the time is 16～28d, filters, and obtains sweet potato wine;
Part), get that fresh cherry is selected, cleaning, stoning, making beating, then adding quality is the polygalacturonase of 0 bubble 01-0 bubble 1% of fresh cherry quality, the Water Under solution half hour of 35-45 ℃, filters to obtain cherry hydrolyzed solution;
Valency), sweet potato wine and cherry hydrolyzed solution that process B and part are made blend allotment, centrifugation makes stoste, add the yeast of formula ratio 15%, after mixing, carry out fermenting twice, wherein leavening temperature is 20～28 ℃ for the first time, and the time is 10～15d, and leavening temperature is 10～18 ℃ for the second time, time is 15～22d, obtains former wine;
E), former wine that operation valency is obtained is ageing 2～3 months under the condition of 12～18 ℃ in temperature, adopts hyperfiltration process to carry out clarification filtration, filling sterilizing, packs to obtain finished product cherry sweet potato wine.
Described instantaneous sterilizing adopts Ultra High Temperature Short Time machine, and sterilising conditions is: temperature is 115 ℃～125 ℃, and the time is 2 seconds.
Cherry sweet potato wine of the present invention, with rich flavor, not only there is the nutritive value of Ipomoea batatas and other composition but also with health role.Also solve that cherry is difficult for storing, the problem of human consumption all the year round.This preparation method is simple, with short production cycle, cost is low, can be mass-produced.
Embodiment
A kind of cherry sweet potato wine, raw material used comprises: fresh cherry 25kg, Ipomoea batatas 200kg, barley 4kg, glutinous rice 26kg, yeast 3kg, its preparation method comprises following operation:
A) barley is soaked to be bred as Fructus Hordei Germinatus to 1 cun long, 4kg barley can educate the about 8kg of fresh Fructus Hordei Germinatus; Glutinous rice is added water and cooks into rice, and 26kg glutinous rice can be steamed into the ripe glutinous rice of about 40kg, by Fructus Hordei Germinatus and ripe glutinous rice making beating mix and blend, infiltrate the pure water dilution of 80-100kg, elimination residue, then, 26-32 ℃ of condition bottom fermentation 2 hours, observation has splits ripple cruelly, if without this phenomenon, need to extend fermentation time, taste examination soup matter has micro-ly filters after sweet, filtrate after boiling is boiling again with the slow fire boiling of 80-90 ℃ to the toughness that has silk shape, obtain malt syrup standby; The about 35-40kg of malt syrup making;
B) by Ipomoea batatas heating until well-done, coolingly mash Ipomoea batatas and add by operation A gained malt syrup, add 2 bubble 5kg yeast, fully stir, in 26～28 ℃ of temperature, ferment, the time is 16～28d, filters, and obtains sweet potato wine;
Part), get that fresh cherry is selected, cleaning, stoning, making beating, then adding quality is the polygalacturonase of 0 bubble 01-0 bubble 1% of fresh cherry quality, the Water Under solution half hour of 35-45 ℃, filters to obtain cherry hydrolyzed solution;
Valency), sweet potato wine, cherry hydrolyzed solution, matrimony vine longan-jujube Normal juice that process B and part are made blends allotment, centrifugation makes stoste, add 1 bubble 5kg yeast, after mixing, carry out fermenting twice, wherein leavening temperature is 20～28 ℃ for the first time, and the time is 10～15d, and leavening temperature is 10～18 ℃ for the second time, time is 15～22d, obtains the former wine of about 58kg;
E), former wine that operation valency is obtained is ageing 2～3 months under the condition of 12～18 ℃ in temperature, adopts hyperfiltration process to carry out clarification filtration, filling sterilizing, packs to obtain finished product cherry sweet potato wine.
Described instantaneous sterilizing adopts Ultra High Temperature Short Time machine, and sterilising conditions is: temperature is 115 ℃～125 ℃, and the time is 2 seconds.
Claims (2)
1. a cherry sweet potato wine, is characterized in that raw material used comprises:
Fresh cherry 20～25kg, Ipomoea batatas 100～200kg, barley 4～6kg, glutinous rice 22～26kg, yeast 2～4kg, its preparation method comprises following operation:
A) barley is soaked to be bred as Fructus Hordei Germinatus to 1 cun long; Glutinous rice is added water and cooks into rice; By Fructus Hordei Germinatus and ripe glutinous rice making beating mix and blend, infiltrate the pure water dilution of 80～100kg, elimination residue, then, 26～32 ℃ of condition bottom fermentations 2～3 hours, filtrate after boiling is boiling again with the slow fire boiling of 80～90 ℃ to the viscous fluid that has silk shape, obtain malt syrup standby;
B) by Ipomoea batatas heating until well-done, coolingly mash Ipomoea batatas and add by operation A gained malt syrup, add the yeast of formula ratio 85%, fully stir, in 26～28 ℃ of temperature, ferment, the time is 16～28d, filters, and obtains sweet potato wine;
C), get that fresh cherry is selected, cleaning, stoning, making beating, then adding quality is the polygalacturonase of the 0.01-0.1% of fresh cherry quality, the Water Under solution half hour of 35-45 ℃, filters to obtain cherry hydrolyzed solution;
D) sweet potato wine and the cherry hydrolyzed solution that, process B and C are made are blent allotment, centrifugation makes stoste, add the yeast of formula ratio 15%, after mixing, carry out fermenting twice, wherein leavening temperature is 20～28 ℃ for the first time, and the time is 10～15d, and leavening temperature is 10～18 ℃ for the second time, time is 15～22d, obtains former wine;
E), former wine that step D is obtained is ageing 2～3 months under the condition of 12～18 ℃ in temperature, adopts hyperfiltration process to carry out clarification filtration, filling sterilizing, packs to obtain finished product cherry sweet potato wine.
2. cherry sweet potato wine according to claim 1, is characterized in that: described instantaneous sterilizing adopts Ultra High Temperature Short Time machine, and sterilising conditions is: temperature is 115 ℃～125 ℃, and the time is 2 seconds.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
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| CN201410072121.7A CN103805400A (en) | 2014-02-28 | 2014-02-28 | Cherry-sweet potato wine and preparation method thereof |
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| Application Number | Priority Date | Filing Date | Title |
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| CN201410072121.7A CN103805400A (en) | 2014-02-28 | 2014-02-28 | Cherry-sweet potato wine and preparation method thereof |
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| CN103805400A true CN103805400A (en) | 2014-05-21 |
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| CN201410072121.7A Pending CN103805400A (en) | 2014-02-28 | 2014-02-28 | Cherry-sweet potato wine and preparation method thereof |
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Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR20090077993A (en) * | 2008-01-14 | 2009-07-17 | 김현풍 | Process for preparing makgeolli(korean rice wine) |
| CN101962609A (en) * | 2010-11-08 | 2011-02-02 | 淮海工学院 | Method for brewing cherry fruit wine |
| CN102277256A (en) * | 2011-07-21 | 2011-12-14 | 戴俊腾 | Herba saussureae involucratae fruit wine and production method thereof |
| CN103013766A (en) * | 2013-01-07 | 2013-04-03 | 黑龙江省麒麟工贸公司 | Manufacturing method of kirsch |
| CN103184122A (en) * | 2011-12-29 | 2013-07-03 | 洛阳理工学院 | Production process for peony-cherry fermented fruit wine |
| CN103540470A (en) * | 2013-10-17 | 2014-01-29 | 凌爱秋 | Method for preparing sweet potato wine |
-
2014
- 2014-02-28 CN CN201410072121.7A patent/CN103805400A/en active Pending
Patent Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR20090077993A (en) * | 2008-01-14 | 2009-07-17 | 김현풍 | Process for preparing makgeolli(korean rice wine) |
| CN101962609A (en) * | 2010-11-08 | 2011-02-02 | 淮海工学院 | Method for brewing cherry fruit wine |
| CN102277256A (en) * | 2011-07-21 | 2011-12-14 | 戴俊腾 | Herba saussureae involucratae fruit wine and production method thereof |
| CN103184122A (en) * | 2011-12-29 | 2013-07-03 | 洛阳理工学院 | Production process for peony-cherry fermented fruit wine |
| CN103013766A (en) * | 2013-01-07 | 2013-04-03 | 黑龙江省麒麟工贸公司 | Manufacturing method of kirsch |
| CN103540470A (en) * | 2013-10-17 | 2014-01-29 | 凌爱秋 | Method for preparing sweet potato wine |
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Application publication date: 20140521 |