CN104327994A - Brewing method of Chinese yam wine - Google Patents
Brewing method of Chinese yam wine Download PDFInfo
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- CN104327994A CN104327994A CN201410560416.9A CN201410560416A CN104327994A CN 104327994 A CN104327994 A CN 104327994A CN 201410560416 A CN201410560416 A CN 201410560416A CN 104327994 A CN104327994 A CN 104327994A
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- China
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- chinese yam
- wine
- matrix
- yam
- purple potato
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- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12G—WINE; PREPARATION THEREOF; ALCOHOLIC BEVERAGES; PREPARATION OF ALCOHOLIC BEVERAGES NOT PROVIDED FOR IN SUBCLASSES C12C OR C12H
- C12G3/00—Preparation of other alcoholic beverages
- C12G3/02—Preparation of other alcoholic beverages by fermentation
Abstract
The invention discloses a brewing method of Chinese yam wine. The brewing method which takes the Chinese yam as a raw material and purple sweet potatoes as a matrix comprises the following steps: raw material pre-treatment, matrix preparation, dosing, initial fermentation, post-fermentation, squeezing and ageing, packaging, sterilizing, storage and the like. The Chinese yam adopted by the brewing method is a complete plant, and the roots, stems, leaves and fruits of the Chinese yam are completely utilized, so that not only can the utilization rate of the Chinese yam be increased, but also the nutrients of the Chinese yam wine can be balanced; the purple sweet potatoes are adopted as the matrix, so that the production cost is lowered. After being aged, the Chinese yam wine is rich in fruit wine nutrient, mellow in wine smell and soft in aftertaste, has the effects of nourishing, strengthening the immunity of the organisms, relieving a cough and eliminating phlegm and relieving asthma, and is a top-grade product for nourishing yin and lungs.
Description
Technical field
The present invention relates to food processing field, especially relate to a kind of brewing method of yam wine.
Background technology
Chinese yam has nutritious tonifying, induce disturb excretion in element, enhancing body immunizing power, scheduling, tonifying Qi is promoted blood circulation, kobadrin, to relieving asthma etc. and help to change, coronary artery and micro-samsara blood flow can be improved, chronic tracheitis, hat unpleasantness, stenocardia etc. can be treated.Iron rod yam has the function of qi invigorating and lung moistening, both can cut into slices to decoct juice and work as tea-drinking, can chop up to cook congee again and drink, and has good treatment result to void cough and tuberculosis fever patient.Spring, weather was more uninteresting, and easy impariment of the lung Tianjin, causes the deficiency of Yin, and occur the illnesss such as dry, dry throat, parched lips, dry cough, Chinese yam of now nourishing is the most applicable, because Chinese yam is the product of calmness safely, for the top grade of lung is supported in enriching yin.
At present, Chinese yam, except being used as medicine, being also processed into the food materials such as noodles, bean vermicelli, starch, but with the yam wine brewageed for main raw material containing the Chinese yam of enriching starch, market not seen.
Summary of the invention
For the market vacancy of above-mentioned yam wine, object of the present invention provides a kind of mouthfeel silk floss soft, nutritious, and has the brewing method of the yam wine of nourishing function.
The present invention solves the technical scheme that its technical problem takes:
A brewing method for yam wine, carries out as follows:
A, purple potato pre-treatment: by purple potato after cleaning, be cut into purple potato grain, granularity is 18-20 gram/;
B, Chinese yam pre-treatment: select the Chinese yam rhizome without disease and pest, chopping after cleaning, adds the water making beating of raw material weight 12 times, obtained Chinese yam root slurry; After being cleaned by Fructus Dioscoreae, add 7-8 water making beating doubly, obtained Chinese yam pulp; By Chinese yam cauline leaf after cleaning, chopping, puts into cauline leaf weight 3-5 water doubly and decocts, and temperature controls, for 95-98 DEG C, boiling 25-35min, to filter obtained stem leaf extract; Chinese yam root slurry, Chinese yam pulp, stem leaf extract are pressed the weight ratio mixing of 6:2:2, obtained Chinese yam pulp;
C, boiling: put in steam cooker by the purple potato grain in steps A and cook to ripe and do not stick with paste, stand is chilled to 55-60 DEG C, makes matrix;
D, dosing: the wheat koji adding matrix weight 18-20% in the matrix in step C, matrix weight 15% distiller's yeast, adds the Chinese yam pulp that the step B of matrix weight 55-65% is obtained, adds the water of matrix weight 60-70%;
E, fermentation: according to room temperature by product temperature control at 38-42 DEG C, the time is 30-40 days, when the alcoholic strength in wine unstrained spirits reaches 12-15% volume ratio, fermentation ends;
F, squeezing: carry out solid-liquid separation to ripe wine unstrained spirits with plate and frame air film pressure filter, filter obtained raw wine;
G, ageing: adopt microwave-assisted deepfreeze to add the ageing of fast-growing wine, microwave power 1200MHz, 3 days deepfreeze time, temperature 4-8 DEG C;
Obtained yam wine after H, packaging, sterilization.
Beneficial effect: what the present invention adopted is the complete plant of Chinese yam, root, stem, leaf, fruit are all utilized, both the utilization ratio of Chinese yam had been improved, make again yam wine balanced in nutrition, adopt purple potato as matrix, reduce production cost, after yam wine ageing, make that fruit wine is nutritious, aroma is mellow, aftertaste is continuous soft, and there is nutritious tonifying, enhancing body immunizing power, kobadrin, the effect of relievining asthma, for the top grade of lung is supported in enriching yin.
Embodiment
Embodiment 1: a kind of brewing method of yam wine, carry out as follows:
A, purple potato pre-treatment: by purple potato after cleaning, be cut into purple potato grain, granularity is 10 grams/, be cut into particle and be both beneficial to nutritive substance precipitation, be convenient to boiling again;
B, Chinese yam pre-treatment: select the Chinese yam rhizome without disease and pest, chopping after cleaning, in 2kg Chinese yam rhizome, the water added as 6kg is pulled an oar, obtained Chinese yam root slurry; Get the Fructus Dioscoreae after 2kg cleaning, add the water making beating of 4kg, obtained Chinese yam pulp; By Chinese yam cauline leaf after cleaning, chopping, get the water that 2kg cauline leaf puts into 6kg and decoct, it is 80 DEG C that temperature controls, boiling 50min, filters obtained stem leaf extract; Get 5kg Chinese yam root slurry, the mixing of 3kg Chinese yam pulp, 2kg stem leaf extract, obtained Chinese yam pulp, directly pulls an oar, decreases the loss of nutritive substance, and by decocting, the nutritive ingredient of cauline leaf is dissolved in extracting solution, avoids the loss of nutritive substance;
C, boiling: put in steam cooker by the purple potato grain in steps A and cook to ripe and do not stick with paste, stand is chilled to 60 DEG C, makes matrix;
D, dosing: the matrix of getting 20kg, add the wheat koji of 2kg, the distiller's yeast of 1.2kg in matrix, adds the yam pulp that the step B of 12kg is obtained, add the water of 14kg;
E, fermentation: according to room temperature by product temperature control at 25 DEG C, the time is 80 days, when in wine unstrained spirits, the volume ratio of alcohol reaches 18%, fermentation ends;
F, squeezing: carry out solid-liquid separation to ripe wine unstrained spirits with plate and frame air film pressure filter, filter obtained raw wine;
G, ageing: adopt microwave-assisted deepfreeze to add the ageing of fast-growing wine, microwave power 600MHz, 10 days deepfreeze time, temperature 10 DEG C, by ageing, make yam wine soft agreeable to the taste, mellow aromatic;
Obtained yam wine after H, packaging, sterilization.
Embodiment 2: a kind of brewing method of yam wine, carry out as follows:
A, purple potato pre-treatment: by purple potato after cleaning, be cut into purple potato grain, granularity is 12 grams/, be cut into particle and be both beneficial to nutritive substance precipitation, be convenient to boiling again;
B, Chinese yam pre-treatment: Chinese yam pre-treatment: select the Chinese yam rhizome without disease and pest, chopping after cleaning, in 2kg Chinese yam rhizome, the water added as 8kg is pulled an oar, obtained Chinese yam root slurry; Get the Fructus Dioscoreae after 2kg cleaning, add the water making beating of 5kg, obtained Chinese yam pulp; By Chinese yam cauline leaf after cleaning, chopping, get the water that 2kg cauline leaf puts into 7kg and decoct, it is 85 DEG C that temperature controls, boiling 45min, filters obtained stem leaf extract; Get 10kg Chinese yam root slurry, the mixing of 6kg Chinese yam pulp, 4kg stem leaf extract, 2kg wolfberry juice, obtained Chinese yam pulp, directly pulls an oar, decreases the loss of nutritive substance, and by decocting, the nutritive ingredient of cauline leaf is dissolved in extracting solution, avoids the loss of nutritive substance;
C, boiling: put in steam cooker by the purple potato grain in steps A and cook to ripe and do not stick with paste, stand is chilled to 65 DEG C, makes matrix;
D, dosing: the matrix of getting 20kg, add the wheat koji of 2.2kg, the distiller's yeast of 1.4kg, the Root of Bunge Auriculate powder of 1kg in matrix, adds the yam pulp that the step B of 14kg is obtained, add the water of 15kg, mix;
E, fermentation: according to room temperature by product temperature control at 27 DEG C, the time is 70 days, when in wine unstrained spirits, the volume ratio of alcohol reaches 18.5%, fermentation ends;
F, squeezing: carry out solid-liquid separation to ripe wine unstrained spirits with plate and frame air film pressure filter, filter obtained raw wine;
G, ageing: ageing: adopt microwave-assisted deepfreeze to add the ageing of fast-growing wine, microwave power 700MHz, 7 days deepfreeze time, temperature 8 DEG C, by ageing, make yam wine soft agreeable to the taste, mellow aromatic;
Obtained yam wine after H, packaging, sterilization.
Embodiment 3: a kind of brewing method of yam wine, carry out as follows:
A, purple potato pre-treatment: by purple potato, Rhizoma Dioscoreae esculentae after cleaning, be cut into purple potato grain, Rhizoma Dioscoreae esculentae grain, granularity is 15 grams/, be cut into particle and be both beneficial to nutritive substance precipitation, be convenient to boiling again;
B, Chinese yam pre-treatment: Chinese yam pre-treatment: select the Chinese yam rhizome without disease and pest, chopping after cleaning, in 2kg Chinese yam rhizome, the water added as 10kg is pulled an oar, obtained Chinese yam root slurry; Get the Fructus Dioscoreae after 2kg cleaning, add the water making beating of 6kg, obtained Chinese yam pulp; By Chinese yam cauline leaf after cleaning, chopping, get the water that 2kg cauline leaf puts into 8kg and decoct, it is 90 DEG C that temperature controls, boiling 50min, filters obtained stem leaf extract; Get 10kg Chinese yam root slurry, 6kg Chinese yam pulp, 4kg stem leaf extract, 4kg Succus Rhizoma Dioscoreae, 3 lotus root juice mixing, obtained Chinese yam pulp, directly pulls an oar, decrease the loss of nutritive substance, by decocting, the nutritive ingredient of cauline leaf is dissolved in extracting solution, avoids the loss of nutritive substance;
C, boiling: get the purple potato grain of 15kg, the Rhizoma Dioscoreae esculentae grain of 5kg mixes in rearmounted steam cooker and cook to ripe and do not stick with paste, stand is chilled to 70 DEG C, makes matrix;
D, dosing: the matrix of getting 20kg, add the wheat koji of 2.4kg, the distiller's yeast of 1.6kg, the Hericium erinaceus (Bull. Ex Fr.) Pers. powder of 1kg in matrix, adds the yam pulp that the step B of 16kg is obtained, add the water of 16kg;
E, fermentation: according to room temperature by product temperature control at 30 DEG C, the time is 60 days, when in wine unstrained spirits, the volume ratio of alcohol reaches 19.2%, fermentation ends;
F, squeezing: carry out solid-liquid separation to ripe wine unstrained spirits with plate and frame air film pressure filter, filter obtained raw wine;
G, ageing: adopt microwave-assisted deepfreeze to add the ageing of fast-growing wine, microwave power 800MHz, 10 days deepfreeze time, temperature 5 DEG C, by ageing, make yam wine soft agreeable to the taste, mellow aromatic;
Obtained yam wine after H, packaging, sterilization.
The part that the present invention does not relate to prior art that maybe can adopt all same as the prior art is realized.
Innovative point: 1. root, stem and leaf fruit is all as raw material 2. ageing.
Claims (1)
1. a brewing method for yam wine, is characterized in that: adopt following steps:
A, purple potato pre-treatment: by purple potato after cleaning, be cut into purple potato grain, granularity is 18-20 gram/;
B, Chinese yam pre-treatment: select the Chinese yam rhizome without disease and pest, chopping after cleaning, adds the water making beating of raw material weight 12 times, obtained Chinese yam root slurry; After being cleaned by Fructus Dioscoreae, add 7-8 water making beating doubly, obtained Chinese yam pulp; By Chinese yam cauline leaf after cleaning, chopping, puts into cauline leaf weight 3-5 water doubly and decocts, and temperature controls, for 95-98 DEG C, boiling 25-35min, to filter obtained stem leaf extract; Chinese yam root slurry, Chinese yam pulp, stem leaf extract are pressed the weight ratio mixing of 6:2:2, obtained Chinese yam pulp;
C, boiling: put in steam cooker by the purple potato grain in steps A and cook to ripe and do not stick with paste, stand is chilled to 55-60 DEG C, makes matrix;
D, dosing: the wheat koji adding matrix weight 18-20% in the matrix in step C, matrix weight 15% distiller's yeast, adds the Chinese yam pulp that the step B of matrix weight 55-65% is obtained, adds the water of matrix weight 60-70%;
E, fermentation: according to room temperature by product temperature control at 38-42 DEG C, the time is 30-40 days, when the alcoholic strength in wine unstrained spirits reaches 12-15% volume ratio, fermentation ends;
F, squeezing: carry out solid-liquid separation to ripe wine unstrained spirits with plate and frame air film pressure filter, filter obtained raw wine;
G, ageing: adopt microwave-assisted deepfreeze to add the ageing of fast-growing wine, microwave power 1200MHz, 3 days deepfreeze time, temperature 4-8 DEG C;
Obtained yam wine after H, packaging, sterilization.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410560416.9A CN104327994A (en) | 2014-10-19 | 2014-10-19 | Brewing method of Chinese yam wine |
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| Application Number | Priority Date | Filing Date | Title |
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| CN201410560416.9A CN104327994A (en) | 2014-10-19 | 2014-10-19 | Brewing method of Chinese yam wine |
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| CN104327994A true CN104327994A (en) | 2015-02-04 |
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| CN201410560416.9A Pending CN104327994A (en) | 2014-10-19 | 2014-10-19 | Brewing method of Chinese yam wine |
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Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104762161A (en) * | 2015-04-02 | 2015-07-08 | 柳培健 | Preparation method of dry yam wine |
| CN107904095A (en) * | 2017-12-29 | 2018-04-13 | 四川农业大学 | A kind of preparation process of purple sweet potato Chinese yam compound fruit wine |
| CN108456607A (en) * | 2018-05-02 | 2018-08-28 | 重庆三峡学院 | The preparation method of purple sweetpotato fruit wine and the purple sweetpotato fruit wine being prepared using this method |
| CN113667559A (en) * | 2021-08-31 | 2021-11-19 | 瑞昌市惠农农产品有限公司 | Preparation method of Chinese yam wine |
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| CN102864060A (en) * | 2012-09-06 | 2013-01-09 | 周长生 | Yam distilled liquor and preparation method thereof |
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| CN103710218A (en) * | 2013-11-14 | 2014-04-09 | 万载县辉明酒厂 | Purple yam rice wine and preparation method thereof |
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Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104762161A (en) * | 2015-04-02 | 2015-07-08 | 柳培健 | Preparation method of dry yam wine |
| CN107904095A (en) * | 2017-12-29 | 2018-04-13 | 四川农业大学 | A kind of preparation process of purple sweet potato Chinese yam compound fruit wine |
| CN108456607A (en) * | 2018-05-02 | 2018-08-28 | 重庆三峡学院 | The preparation method of purple sweetpotato fruit wine and the purple sweetpotato fruit wine being prepared using this method |
| CN113667559A (en) * | 2021-08-31 | 2021-11-19 | 瑞昌市惠农农产品有限公司 | Preparation method of Chinese yam wine |
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Application publication date: 20150204 |
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