CN103820275A - Purple yam rice wine and manufacturing method thereof - Google Patents
Purple yam rice wine and manufacturing method thereof Download PDFInfo
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- CN103820275A CN103820275A CN201310604483.1A CN201310604483A CN103820275A CN 103820275 A CN103820275 A CN 103820275A CN 201310604483 A CN201310604483 A CN 201310604483A CN 103820275 A CN103820275 A CN 103820275A
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Abstract
The invention relates to a purple yam rice wine and a manufacturing method thereof. The purple yam rice wine is prepared in a manner that purple yam powder and sticky rice (or rice) serve as raw materials, and yeast is used for fermentation; the purple yam rice wine comprises the following raw materials in parts by weight: 3 to 4 parts of the purple yam powder, 100 parts of the sticky rice (or the rice), and 3 parts of the yeast. The invention has the advantages that the purple yam powder contains a large amount of anthocyanin, potassium and the like, so as to improve the taste of the rice wine, enrich the rice wine with various kinds of nutrients, and achieve the effects of preventing cancers and promoting intestinal tract movements.
Description
Technical field
The present invention relates to a kind of purple potato rice wine and preparation method thereof.
Background technology
In prior art, the rice wine nutritive ingredient of traditional fabrication is single, mouthfeel is general, and purple potato, except having the nutritive ingredient of common Ipomoea batatas, is also rich in selenium element and anthocyanidin.The special nourishing function of the purple nutritious tool of potato, the protein that it contains 20% left and right, comprise 18 seed amino acids, easily digested and absorb by human body, comprising 8 kinds of VITAMIN such as vitamins C, B, A and 10 several kinds of mineral elements such as phosphorus, iron, contain the anthocyanidin that a large amount of pharmaceutical uses are high, anthocyanidin is natural potent free-radical scavengers.The purple potato rice wine that has rice wine fragrance simultaneously to have purple potato nutritive value concurrently was not met report.According to relevant experimental result, if purple sweet potato powder is participated in before rice wine fermenting to fermentation, just destroy intrinsic composition and the nutritive value of purple sweet potato powder.
Summary of the invention
Purple potato rice wine of one that the object of the invention is to overcome prior art above shortcomings and provide and preparation method thereof, the present invention utilizes modern brewing technique, changes traditional technology, has enriched rice wine product.The purple potato rice wine of the present invention contains a large amount of nutritive ingredients such as anthocyanidin and potassium element, has improved the mouthfeel of rice wine, has protective effect on cancer risk and increases intestines peristalsis effect.
Technical program of the present invention lies in: the parts by weight of its raw material are: purple sweet potato powder 3-4 part, 100 parts, glutinous rice or rice, bent 3 parts of rice wine; Its making method is:
1) making method of purple sweet potato powder is: it is diced first will to give birth to purple potato, puts into pot and is warming up to 80-90 ℃ and fries 25-35 minute, cools, pulverizes, and makes ripe purple sweet potato powder;
2) glutinous rice or rice steam: glutinous rice or rice in steep, rinsing is clean, then cook into rice;
3) raw material mixes: rice is done to break up even, be sprinkling upon equably on rice accounting for the feed intake distiller's yeast of parts by weight 97% of distiller's yeast, stir and mix, the material mixing is gently pressed;
4) preserve: by the material mixing compacting gently, floating surface (can dip in cold water), make terrace pyramid type, the middle depression nest that extrudes, remaining distiller's yeast (account for distiller's yeast feed intake parts by weight 3%) is sprinkling upon to the inside, pour into some cold water (object be water slowly to exosmosing, can uniform dissolution mix the distiller's yeast in rice, be conducive to even fermentation), but water is unsuitable many
5) fermentation: the material in step 4) is put into container and ferment, leavening temperature is 25-30 ℃, and fermentation time is 24-48 hour;
6) add ripe purple sweet potato powder: ripe purple sweet potato powder is added to the material after step 5) fermentation, stir, filling, 100 ℃ of sterilizings of heating, cooling, vanning.
In the making of step 1) purple sweet potato powder of the present invention, be preferably frying 30 minutes.
Step 2 of the present invention) glutinous rice or rice in steep time is 18 hours, steaming time is 0.5 hour.
The amount that adds cold water in step 4) of the present invention is 1% of raw material gross weight.
Described step 5) leavening temperature of the present invention is preferably 30 ℃.
Because contain a large amount of anthocyanidin and potassium element etc. in purple sweet potato powder, improve the mouthfeel of rice wine, increase again various nutritive ingredients, there is anti-cancer effect, there is the intestines peristalsis of increasing effect.Participate in the direct mouthfeel that affects rice wine of fermentation because contain a large amount of starch in purple sweet potato powder, so only add after rice wine fermenting, the purple potato composition of guarantee does not run off.
Processing technology routine:
Embathe → boiling of the glutinous rice → ripe purple sweet potato powder allotment → filling → sterilization → vanning of fermenting → add.
Embodiment
Embodiment 1:
1. glutinous rice (or rice) is steeped half a day by first water, and rinsing is clean, then cooks into rice:
In steamer, put water, on steaming tray, pad one deck gauze, heat up water and boiled to steam.Glutinous rice is dragged for to be placed on cloth and cook, (approximately one hour, oneself taste and just known), taste the mouthfeel of glutinous rice, if the grain of rice is partially hard, just spill a little water and mix steaming more for a moment, steamed rear Sheng is to (electric cooker, soup basin or plastics, Glass Containers) in the container of fermentation use, with spoonful stir several under, (30 left and right utilize mesophilic digestion to the cool temperature to non-scald on hand, rice is too warm or too cool, all can affect distiller's yeast fermentation).
2. mix distiller's yeast:
With spoon, glutinous rice is done to break up even, distiller's yeast is sprinkling upon to (leaving a little a little distiller's yeast finally uses) on glutinous rice equably, then with spoon, glutinous rice is stirred, object is that distiller's yeast is mixed even as far as possible.
3. preserve:
With spoon compacting gently.Floating surface (can dip in cold water), makes terrace pyramid type, the middle depression nest that extrudes, by last point distiller's yeast be sprinkling upon the inside, pour into some cold water (object be water slowly to exosmosing, can uniform dissolution mix the distiller's yeast in rice, be conducive to even fermentation), but water is unsuitable many.
4. fermentation:
Container cover is covered tightly, be placed on (30 ℃ of left and right) at suitable temperature, if room temperature is inadequate, can eats etc. container is wrapped to insulation with thick cotton); Fermentation.
5. in the middle of, can check, see that having or not heating, heating has been exactly phenomenon.Within one day, just can taste afterwards.The glutinous rice that completes fermentation is crisp, has juice, fragrant odour, have a sweet taste, vinosity is not rushed nose, and (time can be according to individual taste, time is long, vinosity tart flavour is just dense, but too punching is also bad), 24-48 hour approximately ferments, container cover is opened to (having strong aroma just to become), fill it up with cold water, then after closing the lid, put into refrigerator (object is to stop fermentation) or directly into pan boiling ripe (being also to stop fermentation).
6, first will give birth to purple potato diced, and be placed on (temperature is controlled at 80-90 ℃) in frying pan and fry 30 minutes, excess Temperature is soluble in the composition destroying in purple potato, and the moisture evaporation in purple potato is fallen, and fries, and after cooling, pulverizing is ripe purple sweet potato powder again.
7, the rice wine fermenting is mixed to ripe purple sweet potato powder, stirs, filling, heat 100 ℃ of sterilizings, cooling after, vanning.
Claims (6)
1. a making method for purple potato rice wine, is characterized in that: the parts by weight of its raw material are: purple sweet potato powder 3-4 part, 100 parts, glutinous rice or rice, 3 parts, distiller's yeast; Its making method is:
1) making of purple sweet potato powder: it is diced first will to give birth to purple potato, puts into pot and is warming up to 80-90 ℃ and fries 25-35 minute, cools, pulverizes;
2) glutinous rice or rice steam: glutinous rice or rice in steep, rinsing is clean, then cook into rice;
3) raw material mixes: rice is done to break up even, the distiller's yeast that accounts for the parts by weight 97% that feed intake is sprinkling upon on rice equably, stir and mix;
4) preserve: by the material mixing compacting gently, floating surface, the middle depression nest that extrudes, is sprinkling upon the inside by remaining distiller's yeast, pours micro-cold water into;
5) fermentation: the material in step 4) is put into container and ferment, leavening temperature is 25-30 ℃, and fermentation time is 24-48 hour;
6) add purple sweet potato powder: purple sweet potato powder is added to the material after step 5) fermentation, stir, filling, sterilizing, cooling, vanning.
2. the making method of purple potato rice wine according to claim 1, is characterized in that: in the making of described step 1) purple sweet potato powder, preferably the frying time is 30 minutes.
3. the making method of purple potato rice wine according to claim 1, is characterized in that: described step 2) glutinous rice or rice in steep time is 18 hours, steaming time is 0.5 hour.
4. the making method of purple potato rice wine according to claim 1, is characterized in that: the amount that adds cold water in described step 4) is 1% of raw material gross weight.
5. the making method of purple potato rice wine according to claim 1, is characterized in that: described step 5) leavening temperature is preferably 30 ℃.
6. the purple potato rice wine that in claim 1-5, either method is made.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201310604483.1A CN103820275A (en) | 2013-11-26 | 2013-11-26 | Purple yam rice wine and manufacturing method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201310604483.1A CN103820275A (en) | 2013-11-26 | 2013-11-26 | Purple yam rice wine and manufacturing method thereof |
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| Publication Number | Publication Date |
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| CN103820275A true CN103820275A (en) | 2014-05-28 |
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| Application Number | Title | Priority Date | Filing Date |
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| CN201310604483.1A Pending CN103820275A (en) | 2013-11-26 | 2013-11-26 | Purple yam rice wine and manufacturing method thereof |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108102858A (en) * | 2016-11-25 | 2018-06-01 | 杨林 | Anthocyanidin assembled alcoholic drinks |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101906371A (en) * | 2010-08-17 | 2010-12-08 | 绥中思维特恩生物科技有限公司 | Anthocyanin rice wine and making method thereof |
| CN103320267A (en) * | 2013-07-03 | 2013-09-25 | 郑通彪 | Method for brewing sticky rice-purple sweet potato wine |
-
2013
- 2013-11-26 CN CN201310604483.1A patent/CN103820275A/en active Pending
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101906371A (en) * | 2010-08-17 | 2010-12-08 | 绥中思维特恩生物科技有限公司 | Anthocyanin rice wine and making method thereof |
| CN103320267A (en) * | 2013-07-03 | 2013-09-25 | 郑通彪 | Method for brewing sticky rice-purple sweet potato wine |
Non-Patent Citations (2)
| Title |
|---|
| 汤瑾等: "紫心甘薯酿制甜米酒", 《酿酒》, vol. 36, no. 04, 10 July 2009 (2009-07-10), pages 79 - 80 * |
| 王薇: "家庭制作韩式米酒的方法", 《酿酒》, vol. 36, no. 02, 20 March 2009 (2009-03-20), pages 89 - 90 * |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108102858A (en) * | 2016-11-25 | 2018-06-01 | 杨林 | Anthocyanidin assembled alcoholic drinks |
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Application publication date: 20140528 |