CN103966040A - Sweet potato grape wine - Google Patents
Sweet potato grape wine Download PDFInfo
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- CN103966040A CN103966040A CN201410205913.7A CN201410205913A CN103966040A CN 103966040 A CN103966040 A CN 103966040A CN 201410205913 A CN201410205913 A CN 201410205913A CN 103966040 A CN103966040 A CN 103966040A
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- grape
- ipomoea batatas
- wine
- sweet potato
- grape wine
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Abstract
The invention relates to sweet potato grape wine which is prepared from the following raw materials in parts by weight: 300-500 parts of sweet potatoes, 300-500 parts of fresh grape, 10-20 parts of honey, 30-40 parts of white sugar and 1-3 parts of yeast. The sweet potato grape wine provided by the invention integrates nutrition of sweet potatoes and grape, contains multi-amino acids and microelements, has the effects of invigorating stomach, helping digestion, preventing cardiovascular diseases, preventing diabetes, beautifying, losing weight and the like, meanwhile lowers the grape wine breeding cost, widens the sweet potato consumption ways, and increases the income of farmers.
Description
Technical field
The invention belongs to food-processing and technical field of biological fermentation, relate in particular to a kind of Ipomoea batatas grape wine.
Background technology
Grape wine: refer to taking grape or Sucus Vitis viniferae as raw material, through all or part of fermentation brew form, alcoholic strength (volume fraction) is more than or equal to 7% alcohol drink.Grape wine in the market must be divided into white wine and red wine.Grape wine is liked by human consumer deeply, drinks in right amount and has certain nutrient health-care function.
Ipomoea batatas: Ipomoea batatas original name sweet potato has another name called fennel taro, sweet storage, sweet potato, Zhu's potato, gold potato etc., the moisture that contains 60%-80% in Ipomoea batatas piece root, the starch of 10%-30%, the sugar of 5% left and right and a small amount of protein, grease, Mierocrystalline cellulose, hemicellulose, pectin, ash grades, its nutritive ingredient is except fat, protein, carbohydrate equal size is all than rice, flour is high, and in Ipomoea batatas, protein composition is more reasonable, essential amino acids content is high, the Methionin content in Ipomoea batatas particularly relatively lacking in Cereals based food is higher, Ipomoea batatas has stomach strengthening and digestion promoting, reducing blood-fat, the several functions such as 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 this invention is to provide a kind of Ipomoea batatas grape wine, make nutrition vinous more comprehensive, production cost is lower.
In order to achieve the above object by the following technical solutions: a kind of Ipomoea batatas grape wine, made by the raw material of following weight part: Ipomoea batatas 300-500 part, fresh grape 300-500 part, honey 10-20 part, white sugar 30-40 part, yeast 1-3 part.
Making method of the present invention is:
(1) choose fullly without the Ipomoea batatas of insect pest and the grape of fresh maturation, by Ipomoea batatas peeling, grape removes stalk;
(2) Ipomoea batatas of handling well and grape are immersed in respectively to 10min in clear water, then clean and drain with clear water;
(3) clean Ipomoea batatas is cut into bulk, is placed on pulping in hollander, grape is placed in juice extractor and smashes;
(4) honey, white sugar and the yeast of in sweet potato paste and Sucus Vitis viniferae, respectively putting into half ferment, and Ipomoea batatas is at 25-30 DEG C of temperature bottom fermentation 15-20 days, and Sucus Vitis viniferae is at 18-22 DEG C of temperature bottom fermentation 30-35 days;
(5) after fermentation ends, adopt the methods such as precipitation, three layer filtration to separate juice, obtain pure sweet potato wine Normal juice and grape wine Normal juice;
(6) sweet potato wine Normal juice and grape wine Normal juice being poured in new bucket and mixed, is 15-18 DEG C in temperature, and humidity is carried out ageing under the environment of 60-70%;
(7) wine good ageing is adjusted to alcoholic strength, freezing, filling.
Ipomoea batatas dregs of grape wine precision of the present invention is controlled at 11.0 ± 0.5vol.
Grape harvest described in the inventive method is black with the summer.
The Ipomoea batatas grape wine set that the inventive method is made the nutrition of Ipomoea batatas and grape, contain multiple amino acids and trace element, there is the effects such as stomach strengthening and digestion promoting, preventing cardiovascular disease, anti-diabetic, cosmetic slimming, reduced wine making cost simultaneously, widen Ipomoea batatas consumption path, promoted increasing peasant income.
Embodiment
Embodiment 1
A kind of Ipomoea batatas grape wine described in this example, is made up of the raw material of following weight part: 450 parts, Ipomoea batatas, 350 parts of fresh grapes, 18 parts of honey, 40 parts of white sugars, 3 parts, yeast.
Making method:
(1) choose fullly without the Ipomoea batatas of insect pest and the grape of fresh maturation, by Ipomoea batatas peeling, grape removes stalk;
(2) Ipomoea batatas of handling well and grape are immersed in respectively to 10min in clear water, then clean and drain with clear water;
(3) clean Ipomoea batatas is cut into bulk, is placed on pulping in hollander, grape is placed in juice extractor and smashes;
(4) honey, white sugar and the yeast of in sweet potato paste and Sucus Vitis viniferae, respectively putting into half ferment, and Ipomoea batatas is 25 DEG C of temperature bottom fermentations 20 days, and Sucus Vitis viniferae was 22 DEG C of temperature bottom fermentations 32 days;
(5) after fermentation ends, adopt the methods such as precipitation, three layer filtration to separate juice, obtain pure sweet potato wine Normal juice and grape wine Normal juice;
(6) sweet potato wine Normal juice and grape wine Normal juice being poured in new bucket and mixed, is 16 DEG C in temperature, and humidity is carried out ageing under 65% environment;
(7) wine good ageing is adjusted to alcoholic strength, freezing, filling.
Although embodiment of the present invention are open as above, but it is not restricted to listed utilization in specification sheets and embodiment, do not deviating under the universal that claim and equivalency range limit, the present invention is not limited to specific details and illustrates here and the embodiment describing.
Claims (4)
1. an Ipomoea batatas grape wine, is characterized in that being made up of the raw material of following weight part: Ipomoea batatas 300-500 part, fresh grape 300-500 part, honey 10-20 part, white sugar 30-40 part, yeast 1-3 part.
2. a kind of Ipomoea batatas grape wine according to claim 1, is characterized in that making processes comprises following steps: (1) is chosen full without the Ipomoea batatas of insect pest and the grape of fresh maturation, and by Ipomoea batatas peeling, grape removes stalk; (2) Ipomoea batatas of handling well and grape are immersed in respectively to 10min in clear water, then clean and drain with clear water; (3) clean Ipomoea batatas is cut into bulk, is placed on pulping in hollander, grape is placed in juice extractor and smashes; (4) honey, white sugar and the yeast of in sweet potato paste and Sucus Vitis viniferae, respectively putting into half ferment, and Ipomoea batatas is at 25-30 DEG C of temperature bottom fermentation 15-20 days, and Sucus Vitis viniferae is at 18-22 DEG C of temperature bottom fermentation 30-35 days; (5) after fermentation ends, adopt the methods such as precipitation, three layer filtration to separate juice, obtain pure sweet potato wine Normal juice and grape wine Normal juice; (6) sweet potato wine Normal juice and grape wine Normal juice being poured in new bucket and mixed, is 15-18 DEG C in temperature, and humidity is carried out ageing under the environment of 60-70%; (7) wine good ageing is adjusted to alcoholic strength, freezing, filling.
3. a kind of Ipomoea batatas grape wine according to claim 1, is characterized in that alcoholic strength is controlled at 11.0 ± 0.5vol.
4. a kind of Ipomoea batatas grape wine according to claim 1, it is characterized in that selecting grape is that the summer is black.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410205913.7A CN103966040A (en) | 2014-05-15 | 2014-05-15 | Sweet potato grape wine |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410205913.7A CN103966040A (en) | 2014-05-15 | 2014-05-15 | Sweet potato grape wine |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN103966040A true CN103966040A (en) | 2014-08-06 |
Family
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Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201410205913.7A Pending CN103966040A (en) | 2014-05-15 | 2014-05-15 | Sweet potato grape wine |
Country Status (1)
| Country | Link |
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| CN (1) | CN103966040A (en) |
Cited By (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104263575A (en) * | 2014-09-29 | 2015-01-07 | 句容市明玉葡萄种植专业合作社 | Grape wine drink and preparation method thereof |
| CN104673571A (en) * | 2015-03-23 | 2015-06-03 | 孙燕霞 | SOD wine for maintaining beauty and keeping young and preparation method of SOD wine |
| CN105420024A (en) * | 2015-12-25 | 2016-03-23 | 王国会 | Kiwi fruit and sweet potato mixing fruit wine |
| CN105462771A (en) * | 2016-01-25 | 2016-04-06 | 四川可士可果业股份有限公司 | Sweet potato and kiwi fruit wine |
| CN105505685A (en) * | 2016-01-23 | 2016-04-20 | 四川可士可果业股份有限公司 | Sweet potato, grape and kiwi fruit wine |
| CN105838533A (en) * | 2016-05-11 | 2016-08-10 | 西北农林科技大学 | Production method of summer black grape liqueur |
| 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 |
Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101724533A (en) * | 2009-12-30 | 2010-06-09 | 邹光友 | Preparation method of purple sweet potato wine |
| CN103160404A (en) * | 2011-12-15 | 2013-06-19 | 韦玉姣 | Manufacturing method of sweet potato wine |
| CN103320252A (en) * | 2013-04-16 | 2013-09-25 | 张筑卉 | Fermentation wine and preparation method thereof, and liqueur and preparation method thereof |
| CN103445246A (en) * | 2012-06-01 | 2013-12-18 | 李舜丽 | Health food beverage |
| CN103540470A (en) * | 2013-10-17 | 2014-01-29 | 凌爱秋 | Method for preparing sweet potato wine |
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2014
- 2014-05-15 CN CN201410205913.7A patent/CN103966040A/en active Pending
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101724533A (en) * | 2009-12-30 | 2010-06-09 | 邹光友 | Preparation method of purple sweet potato wine |
| CN103160404A (en) * | 2011-12-15 | 2013-06-19 | 韦玉姣 | Manufacturing method of sweet potato wine |
| CN103445246A (en) * | 2012-06-01 | 2013-12-18 | 李舜丽 | Health food beverage |
| CN103320252A (en) * | 2013-04-16 | 2013-09-25 | 张筑卉 | Fermentation wine and preparation method thereof, and liqueur and preparation method thereof |
| CN103540470A (en) * | 2013-10-17 | 2014-01-29 | 凌爱秋 | Method for preparing sweet potato wine |
Non-Patent Citations (4)
| Title |
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| 傅中雄 等: "《良种红薯种植与加工技术专家谈》", 30 April 2008, 湖南科学技术出版社, article "（三）红薯主要优良品质简介", pages: 14-16 - 19-20 * |
| 史经略 等: "紫甘薯葡萄酒酿造工艺研究", 《中国酿造》, no. 7, 15 July 2011 (2011-07-15) * |
| 杜连启 等: "《营养型低度发酵酒300例》", 31 August 2012, 北京化学工业出版社, article "十六、紫甘薯葡萄酒" * |
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Cited By (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104263575A (en) * | 2014-09-29 | 2015-01-07 | 句容市明玉葡萄种植专业合作社 | Grape wine drink and preparation method thereof |
| CN104673571A (en) * | 2015-03-23 | 2015-06-03 | 孙燕霞 | SOD wine for maintaining beauty and keeping young and preparation method of SOD wine |
| CN105420024A (en) * | 2015-12-25 | 2016-03-23 | 王国会 | Kiwi fruit and sweet potato mixing fruit wine |
| CN105505685A (en) * | 2016-01-23 | 2016-04-20 | 四川可士可果业股份有限公司 | Sweet potato, grape and kiwi fruit wine |
| CN105462771A (en) * | 2016-01-25 | 2016-04-06 | 四川可士可果业股份有限公司 | Sweet potato and kiwi fruit wine |
| CN105838533A (en) * | 2016-05-11 | 2016-08-10 | 西北农林科技大学 | Production method of summer black grape liqueur |
| 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 |
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Application publication date: 20140806 |