CN103834528A - Strawberry and sweet potato liquor and preparation method thereof - Google Patents
Strawberry and sweet potato liquor and preparation method thereof Download PDFInfo
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- CN103834528A CN103834528A CN201410072090.5A CN201410072090A CN103834528A CN 103834528 A CN103834528 A CN 103834528A CN 201410072090 A CN201410072090 A CN 201410072090A CN 103834528 A CN103834528 A CN 103834528A
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Abstract
The invention relates to strawberry and sweet potato liquor and a preparation method thereof. The strawberry and sweet potato liquor comprises 20-25kg of fresh strawberries, 100-200kg of sweet potatoes, 4-6kg of barley, 22-26kg of sticky rice and 2-4kg of yeasts. The strawberry sweet potato liquor provided by the invention is rich in flavor, and not only has the nutritional value of sweet potatoes and other compositions, but also has a health effect. The problem that strawberries are not easy to store and cannot be eaten by people all the year round is further solved. The preparation method is simple and feasible, short in production period and low in cost, and can be produced on a large scale.
Description
Technical field
The present invention relates to a kind of strawberry sweet potato wine and preparation method thereof.
Background technology
In strawberry pulp, contain a large amount of carbohydrates, protein, organic acid, in addition, also contain multivitamin, mineral substance and the part trace element of needed by human.Modern medicine thinks, strawberry all has certain conditioning tonic effect to the incongruous anaemia of stomach and intestine, and hypertension, hyperlipidemia, arteriosclerosis and coronary heart disease etc. are all had to certain prophylactic effect.Strawberry storage tolerance is poor, and under 1～2 DEG C of condition, period of storage is no more than 1 week, if temperature exceedes 10 DEG C, 2～3d loses commodity value.Past Yield of Strawberry is little, is main mainly with eating raw, only has small part to be processed into fruit juice, jam and quick-frozen goods.But in recent years, China's strawberry cultivating area and output increase sharply, and market competition is growing more intense, the inferior strawberry that especially fruit is little, look inferior, taste is sour is more difficult to marketing fresh.Go back because this part fruit accounts for 30 of strawberry ultimate production, greatly affected peasant's income.Therefore developing strawberry deep processed product has important practical significance.
Strawberry sweet potato wine is taking strawberry 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 strawberry sweet potato wine, and this strawberry 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 strawberry 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 strawberry sweet potato wine, and this preparation method is simple, with short production cycle, cost is low, can be mass-produced.
A kind of strawberry sweet potato wine, is characterized in that raw material used comprises:
Fresh strawberry 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 DEG C of condition bottom fermentations 2～3 hours, filtrate after boiling is boiling again with the slow fire boiling of 80～90 DEG C 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 formula ratio 85 yeast also, fully stir, in 26～28 DEG C of temperature, ferment, the time is 16～28d, filters, and obtains sweet potato wine;
C), by fresh strawberry under outdoor low temperature-10 DEG C～-15 DEG C of conditions, sugar degree reaches under 200g ripple L～250g ripple L condition, manually pluck, directly making beating under the state of freezing, adding quality is 0 bubble 01～0 bubble 05 polygalacturonase also of fresh strawberry quality, under 40～43 DEG C of conditions, be incubated after 1～1 bubble 5h, after 2000r ripple min centrifugal filter is processed 10min, obtain strawberry hydrolyzed solution;
D) sweet potato wine and the strawberry hydrolyzed solution that, process B and part are made are blent allotment, centrifugation makes stoste, add formula ratio 15 yeast also, after mixing, carry out fermenting twice, wherein leavening temperature is 20～28 DEG C for the first time, and the time is 10～15d, and leavening temperature is 10～18 DEG C 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 DEG C in temperature, adopts hyperfiltration process to carry out clarification filtration, filling sterilizing, packs to obtain finished product strawberry sweet potato wine.
Described instantaneous sterilizing adopts Ultra High Temperature Short Time machine, and sterilising conditions is: temperature is 115 DEG C～125 DEG C, and the time is 2 seconds.
Strawberry 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 strawberry 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 strawberry sweet potato wine, raw material used comprises: fresh strawberry 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 DEG C 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 DEG C 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 DEG C of temperature, ferment, the time is 16～28d, filters, and obtains sweet potato wine;
C), by fresh strawberry under outdoor low temperature-10 DEG C～-15 DEG C of conditions, sugar degree reaches under 200g ripple L～250g ripple L condition, manually pluck, directly making beating under the state of freezing, adding quality is 0 bubble 01～0 bubble 05 polygalacturonase also of fresh strawberry quality, under 40～43 DEG C of conditions, be incubated after 1～1 bubble 5h, after 2000r ripple min centrifugal filter is processed 10min, obtain strawberry hydrolyzed solution;
D) sweet potato wine, strawberry hydrolyzed solution, the matrimony vine longan-jujube Normal juice that, process B, part, valency are made are blent allotment, centrifugation makes stoste, add 1 bubble 5kg yeast, after mixing, carry out fermenting twice, wherein leavening temperature is 20～28 DEG C for the first time, and the time is 10～15d, and leavening temperature is 10～18 DEG C for the second time, time is 15～22d, obtains the former wine of about 62kg;
E), former wine that operation valency is obtained is ageing 2～3 months under the condition of 12～18 DEG C in temperature, adopts hyperfiltration process to carry out clarification filtration, filling sterilizing, packs to obtain finished product strawberry sweet potato wine.
Described instantaneous sterilizing adopts Ultra High Temperature Short Time machine, and sterilising conditions is: temperature is 115 DEG C～125 DEG C, and the time is 2 seconds.
Claims (2)
1. a strawberry sweet potato wine, is characterized in that raw material used comprises:
Fresh strawberry 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 DEG C of condition bottom fermentations 2～3 hours, filtrate after boiling is boiling again with the slow fire boiling of 80～90 DEG C 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 DEG C of temperature, ferment, the time is 16～28d, filters, and obtains sweet potato wine;
C), by fresh strawberry under outdoor low temperature-10 DEG C～-15 DEG C of conditions, sugar degree reaches under 200g/L～250g/L condition, manually pluck, directly making beating under the state of freezing, adding quality is 0.01～0.05% polygalacturonase of fresh strawberry quality, under 40～43 DEG C of conditions, be incubated after 1～1.5h, after 2000r/min centrifugal filter is processed 10min, obtain strawberry hydrolyzed solution;
D) sweet potato wine and the strawberry 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 DEG C for the first time, and the time is 10～15d, and leavening temperature is 10～18 DEG C 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 DEG C in temperature, adopts hyperfiltration process to carry out clarification filtration, filling sterilizing, packs to obtain finished product strawberry sweet potato wine.
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 DEG C～125 DEG C, and the time is 2 seconds.
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| Application Number | Priority Date | Filing Date | Title |
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| CN201410072090.5A CN103834528A (en) | 2014-02-28 | 2014-02-28 | Strawberry and sweet potato liquor and preparation method thereof |
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| CN201410072090.5A CN103834528A (en) | 2014-02-28 | 2014-02-28 | Strawberry and sweet potato liquor and preparation method thereof |
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| KR100474113B1 (en) * | 2004-10-11 | 2005-03-14 | 대한민국 | Potato Distilled Liquor(soju) and Method Thereof Using Powder of Potato |
| CN101649276A (en) * | 2009-07-15 | 2010-02-17 | 刘名汉 | Flower fruit/vegetable honey wine and preparation method thereof |
| CN102277256A (en) * | 2011-07-21 | 2011-12-14 | 戴俊腾 | Herba saussureae involucratae fruit wine and production method thereof |
| CN102286333A (en) * | 2011-08-19 | 2011-12-21 | 江苏农林职业技术学院 | Strawberry fruit wine and brewing method thereof |
| CN103320267A (en) * | 2013-07-03 | 2013-09-25 | 郑通彪 | Method for brewing sticky rice-purple sweet potato wine |
| CN103509679A (en) * | 2013-10-04 | 2014-01-15 | 陶峰 | Processing method of blackberry fruit wine |
| CN103540470A (en) * | 2013-10-17 | 2014-01-29 | 凌爱秋 | Method for preparing sweet potato wine |
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2014
- 2014-02-28 CN CN201410072090.5A patent/CN103834528A/en active Pending
Patent Citations (7)
| 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 |
| CN101649276A (en) * | 2009-07-15 | 2010-02-17 | 刘名汉 | Flower fruit/vegetable honey wine and preparation method thereof |
| CN102277256A (en) * | 2011-07-21 | 2011-12-14 | 戴俊腾 | Herba saussureae involucratae fruit wine and production method thereof |
| CN102286333A (en) * | 2011-08-19 | 2011-12-21 | 江苏农林职业技术学院 | Strawberry fruit wine and brewing method thereof |
| CN103320267A (en) * | 2013-07-03 | 2013-09-25 | 郑通彪 | Method for brewing sticky rice-purple sweet potato wine |
| CN103509679A (en) * | 2013-10-04 | 2014-01-15 | 陶峰 | Processing method of blackberry fruit wine |
| CN103540470A (en) * | 2013-10-17 | 2014-01-29 | 凌爱秋 | Method for preparing sweet potato wine |
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Application publication date: 20140604 |