CN103881863A

CN103881863A - Purple sweet potato wine preparation method

Info

Publication number: CN103881863A
Application number: CN201210562108.0A
Authority: CN
Inventors: 赖世权
Original assignee: Individual
Current assignee: Individual
Priority date: 2012-12-24
Filing date: 2012-12-24
Publication date: 2014-06-25

Abstract

The invention discloses to a purple sweet potato wine preparation method which is as follows: using purple sweet potato as a raw material, using clear water to clean the purple sweet potato surface, putting the purple sweet potato in a pot, adding water in the pot for steaming and cooking, then taking the purple sweet potato out, cooling to room temperature, peeling, adding an appropriate amount of water and SO2, and mashing the purple sweet potato; after liquefaction, saccharification and pectinase enzymolysis, filtering, taking a filtrate, adjusting the solution acidity and sugar degree, staring to fermente at a certain temperature, after a period of time, removing wine dregs, continuing fermentation for a period of time, performing centrifugal filtration, filling the filtrate, and sterilizing and aging to obtain a purple sweet potato wine finished product.

Description

A kind of purple sweet potato wine preparation method

Technical field

The invention discloses a kind of purple sweet potato wine preparation method, particularly the purple sweet potato wine preparation method take the clear juice of Rhizoma Dioscoreae esculentae as raw material.

Background technology

Rhizoma Dioscoreae esculentae is the Ipomoea batatas new variety of China recent years from external introduction, and its Flesh color is purplish red or atropurpureus, is rich in the colors such as anthocyanogen.The nutritive value of purple potato is higher by 30%～50% than common potato class.That anthocyanins pigment from purple sweet potato has is anti-oxidant, anti-mutation, anti-cancer, improve the physiological functions such as liver function often edible Rhizoma Dioscoreae esculentae have, hypotensive, replenish the calcium, the effect such as blood-enriching face-nourishing, beneficial heart moistening lung, and tasty, be described as " space protective foods in Japan; And contain a large amount of mauve pigments, as liquor-making raw material.Sweet potato wine has that selenium content is high, anthocyanidin content is high, the congruent feature of nutritive ingredient.There is preventing cancer, delay senility, reduce cardiovascular disorder Probability, and the physiological function such as prevention of liver dysfunction.Mauve pigment can be retained in wine liquid in brewing process, forms beautiful red-purple, and the outward appearance of product can be quite attractive, and therefore the deep processing take Rhizoma Dioscoreae esculentae as raw material becomes the focus of many scholar's research.Using purple potato as liquor-making raw material, brew has the fermented wine of grape wine local flavor, rice wine flavor concurrently, meets the development trend of current drinks productive consumption, will have wide market outlook.

Summary of the invention

A kind of purple sweet potato wine preparation method: by fresh, without going mouldy and the Rhizoma Dioscoreae esculentae clear water clean surface of insect pest, be placed in the pot boiling that adds water and shift out after well-done, be cooled under room temperature and remove the peel, add appropriate water and SO ₂smash to pieces.Under pH value 6.0,95 ℃ of bath temperatures, addition 0.1%, liquefying time 40min condition, liquefy.Saccharifying enzyme saccharification under pH value 4.5,65 ℃ of bath temperatures, addition 0.1%, saccharification time 60min condition, under pH value 4.5,40 ℃ of bath temperatures, addition 0.1%, enzymolysis 30min condition, after pectinase enzymatic hydrolysis, filter, get filtrate, fermented liquid starts fermentation under the condition of 10～50 ℃ of pH values 2.0～5.0, yeast-inoculated amount 0～10%, leavening temperature, 1 day afterwards except wine pin, continue fermentation 2 days, centrifuging, will obtain purple sweet potato wine finished product after filling filtrate, sterilization, ageing.

Embodiment

Embodiment 1,

A kind of purple sweet potato wine preparation method is as follows: by fresh, without going mouldy and the Rhizoma Dioscoreae esculentae clear water clean surface of insect pest, be placed in the pot boiling that adds water and shift out after well-done, be cooled under room temperature and remove the peel, add appropriate water and SO ₂smash to pieces.Under pH value 6.0,95 ℃ of bath temperatures, addition 0.1%, liquefying time 40min condition, liquefy.Saccharification under pH value 4.5,65 ℃ of bath temperatures, addition 0.1%, saccharification time 60min condition, under pH value 4.5,40 ℃ of bath temperatures, addition 0.1%, enzymolysis 30min condition, after pectinase enzymatic hydrolysis, filter, get filtrate, fermented liquid starts fermentation under the condition of 18 ℃ of pH values 3.8, yeast-inoculated amount 3%, leavening temperature, 1 day afterwards except wine pin, continue fermentation 2 days, centrifuging, will obtain purple sweet potato wine finished product after filling filtrate, sterilization, ageing.

Embodiment 2,

A kind of purple sweet potato wine preparation method is as follows: by fresh, without going mouldy and the Rhizoma Dioscoreae esculentae clear water clean surface of insect pest, be placed in the pot boiling that adds water and shift out after well-done, be cooled under room temperature and remove the peel, add appropriate water and SO ₂smash to pieces.Under pH value 6.0,95 ℃ of bath temperatures, addition 0.1%, liquefying time 40min condition, liquefy.Saccharification under pH value 4.5,65 ℃ of bath temperatures, addition 0.1%, saccharification time 60min condition, under pH value 4.5,40 ℃ of bath temperatures, addition 0.1%, enzymolysis 30min condition, after pectinase enzymatic hydrolysis, filter, get filtrate, fermented liquid starts fermentation under the condition of 25 ℃ of pH values 3.0, yeast-inoculated amount 4%, leavening temperature, 1 day afterwards except wine pin, continue fermentation 2 days, centrifuging, will obtain purple sweet potato wine finished product after filling filtrate, sterilization, ageing.

Claims

1. a purple sweet potato wine preparation method, is characterized in that, comprises the following steps:

A kind of purple sweet potato wine preparation method is as follows: by fresh, without going mouldy and the Rhizoma Dioscoreae esculentae clear water clean surface of insect pest, be placed in the pot boiling that adds water and shift out after well-done, be cooled under room temperature and remove the peel, add appropriate water and SO ₂smash to pieces, in pH value 6.0, 95 ℃ of bath temperatures, addition 0.1%, under liquefying time 40min condition, liquefy, in pH value 4.5, 65 ℃ of bath temperatures, addition 0.1%, saccharifying enzyme saccharification under saccharification time 60min condition, in pH value 4.5, 40 ℃ of bath temperatures, addition 0.1%, under enzymolysis 30min condition, after pectinase enzymatic hydrolysis, filter, get filtrate, fermented liquid is in pH value 2.0～5.0, yeast-inoculated amount 0～10%, under the condition of leavening temperature 10-50 ℃, start fermentation, 1 day afterwards except wine pin, continue fermentation 2 days, centrifuging, filtrate is filling, sterilization, after ageing, obtain purple sweet potato wine finished product.

2. method as claimed in claim 1, is characterized in that Rhizoma Dioscoreae esculentae slurry filters after enzymolysis clear juice, than the wine clear more that does not have transition band scum juice to ferment, has better mouthfeel.

3. method as claimed in claim 1, is characterized in that Rhizoma Dioscoreae esculentae slurry adds SO before fermentation ₂.

4. method as claimed in claim 1, is characterized in that Rhizoma Dioscoreae esculentae slurry introduces yeast fermentation after the processes such as liquefaction, saccharification, enzymolysis.