CN103820267A - Sweet potato wine and preparation method - Google Patents
Sweet potato wine and preparation method Download PDFInfo
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- CN103820267A CN103820267A CN201410071719.4A CN201410071719A CN103820267A CN 103820267 A CN103820267 A CN 103820267A CN 201410071719 A CN201410071719 A CN 201410071719A CN 103820267 A CN103820267 A CN 103820267A
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- sweet potato
- potato wine
- wine
- ipomoea batatas
- yeast
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Abstract
The invention relates to a sweet potato wine and its preparation method. Sweet potato is used as a main material, and steamed sticky rice and barley malt are used as auxiliary materials. the preparation method comprises the following steps: firstly preparing malt syrup from steamed sticky rice and barley malt, cooking sweet potato and beating, adding the malt syrup, fermenting by adding yeast (distiller's yeast), carrying out precipitation and filtration on a fermentation broth, distilling to obtain sauce-flavored sweet potato wine with alcoholic strength of 38-55 degrees and sweet potato wine with alcoholic strength of 12-28 degrees. The produced sweet potato wine has advantages of mellow taste, excellent mouthfeel and the like, and has an obvious effect of preventing and curing hyperlipidemia, hypertension, high blood sugar, cholesterol and obesity. The sweet potato wine can be taken to promote metabolism of human body and raise human immunity for common people, can be taken according to rejoice, and is good for health if taken frequently.
Description
Technical field
The present invention relates to a kind of sweet potato wine and preparation method thereof.
Background technology
Ipomoea batatas has another name called sweet potato, extensively cultivates in China, and resource is very abundant.The nutritive ingredient of the needed by human body such as Ipomoea batatas rich in starch, carbohydrate, protein, fat and multivitamin, Mierocrystalline cellulose, mineral substance is a kind of nonirrigated farmland grain.Ipomoea batatas is also a kind of protective foods simultaneously, contains multiple amino acids and trace element in Ipomoea batatas, has the several functions such as stomach strengthening and digestion promoting, reducing blood-fat, blood sugar.China's Ipomoea batatas output is high, and marketing fresh price is lower, and the cost of storage is high.Therefore, Ipomoea batatas deep processing is one and makes full use of resource, improves the some effective of Ipomoea batatas commodity value.
Summary of the invention
The object of the invention is to utilize effect of Ipomoea batatas, what provide a kind of and can effectively reduce hyperlipidemia, control cholesterol and diabetes has sweet potato wine of health-care effect and preparation method thereof.
Sweet potato wine of the present invention, is characterized in that raw material used comprises: Ipomoea batatas 100-200kg, barley 4-6kg, glutinous rice 22-26kg, yeast 2-4kg, and the preparation method of a kind of sweet potato wine of the present invention, comprises following operation:
A) barley is soaked and is bred as Fructus Hordei Germinatus to 1 cun one-tenth; 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, at 26-32 ℃ of condition bottom fermentation 2-3 hour, 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 yeast, fully stir, in 26-28 ℃ of temperature, ferment, the time is 16-28 days, filters, and obtains ferment filtrate;
Part) ferment filtrate to be distilled, when two steaming, can obtain alcoholic strength is the fragrant sweet potato wine of sauce of 38-55 degree, single steaming can obtain the sweet potato wine that alcoholic strength is 12-28 degree;
Valency) directly canned through two fragrant sweet potato wines of sauce that steam gained be finished product, the sweet potato wine of single steaming gained again through instantaneous sterilizing, canned be finished product.
Described instantaneous sterilizing adopts Ultra High Temperature Short Time machine, and sterilising conditions is: temperature is 115 ℃～125 ℃, and the time is 3 seconds.
The present invention, has following features:
1, self-control barms: the present invention is that ripe glutinous rice and yeast (distiller's yeast) are mixed in proportion infiltration by new fresh sweet potatoes, wine base, and heat-preservation fermentation, obtains barms.This Yeasts of gained is homoamino acid after testing, is the requisite of human body, and nutrition is high, and the beauty treatment of clothes energy, enriches blood for a long time, anti-disease, hypotensive, hypoglycemic urine virus, can also lose weight, simultaneously, make bacterial classification and carry out in dust proof workshop, bacterial classification purity is high,, containing miscellaneous bacteria, does not guarantee quality product.
2, make at bacterial classification, during fruit wine brew produces, all add a certain proportion of ripe glutinous rice, because glutinous rice has ease constipation, mends effect of stomach, can improve amino acid whose content in product, can also increase and fill blood, dispel the wind and promote the production of body fluid, moistening lung liver protection effect, comprehensively improves health care and the result for the treatment of of Ipomoea batatas.
3, traditional technology employing yeast fermentation, propagates, or when time fermentation is to time making, and the present invention is on the basis of traditional technology, again adds ripe Ipomoea batatas and ripe glutinous rice, object is to increase the health care effective constituent of Ipomoea batatas.
4, in product, do not add sanitas and chemical stabilizer, not sugaring, sheerly green, healthy, protective foods with curative effect effect.
Embodiment
Prepare the fragrant sweet potato wine of sauce, sweet potato wine by Ipomoea batatas.
Batching: Ipomoea batatas 200kg, barley 4kg, glutinous rice 26kg, yeast 2kg, 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 2kg yeast, fully stir, in 26-28 ℃ of temperature, ferment, the time is 16-28 days, filters, and obtains ferment filtrate;
Part) ferment filtrate to be distilled, distillation adopts the general distillation plant of wine brewing, and after two steaming, can obtain alcoholic strength is the about 45kg of the fragrant fruit wine of sauce of 38-55 degree, and single steaming can obtain the about 125kg of fruit wine that alcoholic strength is 12-28 degree;
Valency) directly canned through two fragrant sweet potato wines of sauce that steam gained be finished product, the sweet potato wine of single steaming gained again through instantaneous sterilizing, canned be finished product.
Described instantaneous sterilizing adopts Ultra High Temperature Short Time machine, and sterilising conditions is: temperature is 115 ℃～125 ℃, and the time is 3 seconds.
Claims (2)
1. a sweet potato wine, is characterized in that raw material used comprises: Ipomoea batatas 100-200kg, barley 4-6kg, glutinous rice 22-26kg, yeast 2-4kg, and 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, at 26-32 ℃ of condition bottom fermentation 2-3 hour, 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 yeast, fully stir, in 26-28 ℃ of temperature, ferment, the time is 16-28 days, filters, and obtains ferment filtrate;
C) ferment filtrate is distilled, when two steaming, can obtain alcoholic strength is the fragrant sweet potato wine of sauce of 38-55 degree, and single steaming can obtain the sweet potato wine that alcoholic strength is 12-28 degree;
D) directly canned through two fragrant sweet potato wines of sauce that steam gained be finished product, the sweet potato wine of single steaming gained again through instantaneous sterilizing, canned be finished product.
2. 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 3 seconds.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410071719.4A CN103820267A (en) | 2014-02-28 | 2014-02-28 | Sweet potato wine and preparation method |
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410071719.4A CN103820267A (en) | 2014-02-28 | 2014-02-28 | Sweet potato wine and preparation method |
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| CN103820267A true CN103820267A (en) | 2014-05-28 |
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| CN201410071719.4A Pending CN103820267A (en) | 2014-02-28 | 2014-02-28 | Sweet potato wine and preparation method |
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Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105002054A (en) * | 2015-08-07 | 2015-10-28 | 谢开龙 | Sweet potato liquor and making technology thereof |
| CN105349596A (en) * | 2015-11-11 | 2016-02-24 | 界首市华盛塑料机械有限公司 | Production method of sweet potato maltose |
| CN105925410A (en) * | 2016-05-26 | 2016-09-07 | 山东双陵春生物科技股份有限公司 | Sweet potato honey wine |
| 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 |
| CN110079418A (en) * | 2019-04-04 | 2019-08-02 | 温州宇琼科技有限公司 | A kind of sweet potato wine and preparation method thereof |
| CN111218365A (en) * | 2020-02-24 | 2020-06-02 | 江苏青蒿酒业有限责任公司 | Method for producing sweet wormwood wine based on low-pressure distillation method |
Citations (5)
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| KR100474113B1 (en) * | 2004-10-11 | 2005-03-14 | 대한민국 | Potato Distilled Liquor(soju) and Method Thereof Using Powder of Potato |
| CN102277256A (en) * | 2011-07-21 | 2011-12-14 | 戴俊腾 | Herba saussureae involucratae fruit wine and production method thereof |
| CN102766557A (en) * | 2012-07-03 | 2012-11-07 | 四川德阳禾山科技有限公司 | Production method for purple potato brandy |
| CN103320267A (en) * | 2013-07-03 | 2013-09-25 | 郑通彪 | Method for brewing sticky rice-purple sweet potato wine |
| CN103540470A (en) * | 2013-10-17 | 2014-01-29 | 凌爱秋 | Method for preparing sweet potato wine |
-
2014
- 2014-02-28 CN CN201410071719.4A patent/CN103820267A/en active Pending
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR100474113B1 (en) * | 2004-10-11 | 2005-03-14 | 대한민국 | Potato Distilled Liquor(soju) and Method Thereof Using Powder of Potato |
| CN102277256A (en) * | 2011-07-21 | 2011-12-14 | 戴俊腾 | Herba saussureae involucratae fruit wine and production method thereof |
| CN102766557A (en) * | 2012-07-03 | 2012-11-07 | 四川德阳禾山科技有限公司 | Production method for purple potato brandy |
| CN103320267A (en) * | 2013-07-03 | 2013-09-25 | 郑通彪 | Method for brewing sticky rice-purple sweet potato wine |
| CN103540470A (en) * | 2013-10-17 | 2014-01-29 | 凌爱秋 | Method for preparing sweet potato wine |
Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105002054A (en) * | 2015-08-07 | 2015-10-28 | 谢开龙 | Sweet potato liquor and making technology thereof |
| CN105349596A (en) * | 2015-11-11 | 2016-02-24 | 界首市华盛塑料机械有限公司 | Production method of sweet potato maltose |
| CN105925410A (en) * | 2016-05-26 | 2016-09-07 | 山东双陵春生物科技股份有限公司 | Sweet potato honey wine |
| 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 |
| CN110079418A (en) * | 2019-04-04 | 2019-08-02 | 温州宇琼科技有限公司 | A kind of sweet potato wine and preparation method thereof |
| CN111218365A (en) * | 2020-02-24 | 2020-06-02 | 江苏青蒿酒业有限责任公司 | Method for producing sweet wormwood wine based on low-pressure distillation method |
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Application publication date: 20140528 |