CN104694367A - Potato spirit and manufacturing technology thereof - Google Patents
Potato spirit and manufacturing technology thereof Download PDFInfo
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- CN104694367A CN104694367A CN201510137830.3A CN201510137830A CN104694367A CN 104694367 A CN104694367 A CN 104694367A CN 201510137830 A CN201510137830 A CN 201510137830A CN 104694367 A CN104694367 A CN 104694367A
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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
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- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12H—PASTEURISATION, STERILISATION, PRESERVATION, PURIFICATION, CLARIFICATION OR AGEING OF ALCOHOLIC BEVERAGES; METHODS FOR ALTERING THE ALCOHOL CONTENT OF FERMENTED SOLUTIONS OR ALCOHOLIC BEVERAGES
- C12H6/00—Methods for increasing the alcohol content of fermented solutions or alcoholic beverages
- C12H6/02—Methods for increasing the alcohol content of fermented solutions or alcoholic beverages by distillation
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Abstract
Provided is a potato spirit and a manufacturing technology thereof. After a fermentation substrate prepared by fermenting of potato powder, maize buds and wheat malt is evenly mixed according to a weight ratio of 0.65 - 0.85 : 0.35 - 0.15, the fermentation is carried out, the potato spirit is prepared by steam-in distillation, the fermentation substrate prepared by fermenting of the potato powder, the maize buds and the wheat malt is used for improving the liquor yield. The manufacturing technology is simple in step and high in liquor yield, brewed white spirit is not prone to oxidation and browning, the sedimentation is few, the aroma is unique, the taste is smooth, the flavor is excellent, the functions of improving the mental state, matching with the spleen and invigorating the stomach, and maintaining beauty and keeping young are provided.
Description
Technical field
The present invention relates to a kind of wine and production technique thereof, particularly relate to a kind of potato wine and production technique thereof.
Background technology
White wine is the distinctive a kind of liquor of China, also known as liquor, white spirit, aquavit etc., take Cereals as main raw material, with Daqu, little song or wheat koji and distiller's yeast etc. for saccharifying ferment, through boiling, saccharification, fermentation, distillation and making, its vinosity colourless (or micro-Huang) is transparent, fragrant odour is pure, entrance is sweet refreshing clean, and ethanol content is higher, through store aging after have based on the compound fragrant of ester class.Moderately drinking white spirit have blood circulation and channel invigorating, improve a poor appetite, Ginseng Extract, cultivate one's taste, make people brisk and have the function of keeping out the cold and refreshing oneself.But white wine forms primarily of cereal brews such as rice, Chinese sorghum, corns, under current world main food intense situation, be necessary to inquire into using other agricultural-food as liquor fermentation raw material, to open up spirit brewing new way, reach reduction production cost, increase the object of economic benefit.
Potato is one of high-yield crop of China, is also one of ten big hot topic nutritious and healthy food simultaneously.Potato, is commonly called as again potato, potato, and be Solanaceae Solanum annual herb plant, stem tuber can be edible, is the important crops of grain, vegetables dual-purpose.Nutritive ingredient contained in 100g potato: calcium 11 ~ 60mg, phosphorus 15 ~ 68mg, iron 0.4mg ~ 4.8mg, VitB1 0.03 ~ 0.07mg, riboflavin 0.03 ~ 0.11mg etc.Potato tuber is nutritious, have " underground apple ", " title of the second bread ", is the more comprehensive food of a kind of nutritive ingredient.China's potato planting area is wide, and output occupies first place in the world, but the potato of China more than 90% eats raw as vegetables, and its deep processing is undeveloped, and converted products mostly is rough yam starch, bean vermicelli, vermicelli etc., and the economic benefit of converted products is not high.Potato planting area is large, output is high, cheap, and containing high-quality protein and total free aminoacids, utilize potato not only can improve amino acid whose content in wine for raw material brewing spirit and increase the nutritive value of wine, and will the development of China's potato processing industry be conducive to, increase the benefit of China potato main producing region economy.Occur that some utilize potato to make the technique of white wine at present, as the publication number Chinese patent that is CN103173310A discloses a kind of making method of potato wine, it is characterized in that, technology point is: raw material-stripping and slicing-boiling, take the dish out of the pot-cultivation-fermentation-distillation-potato wine.Wherein gordian technique is cultivation, every 100 kilograms of potato Koji 0.5kg ~ 0.6kg, point 3 mixs.Publication number is the brew method that the Chinese patent of CN103224866A discloses a kind of potato white wine, comprises the following steps: 1) raw materials pretreatment: by without the potato gone rotten, nothing is rotten, clean, stripping and slicing; 2) boiling: poured into by potato ball in the hot water of 85 ~ 95 DEG C after boiling to potato ball variable color, then poured out by the water in pot, takes the dish out of the pot after continuing to steam stewing 15 ~ 20min, is advisable when taking the dish out of the pot so that potato ball is slightly rigid; 3) cultivation: the potato ball after boiling is cooled to 25 ~ 38 DEG C, then add with potato quality than the distiller's yeast being 0.5 ~ 0.6%, cultivation of casing after stirring, the cultivation time is 20 ~ 30h; 4) ferment, distill: the potato ball after cultivation is cooled to 12 ~ 25 DEG C, then barrelling sealing and fermenting 5 ~ 8d; The unstrained spirits material of fermenting-ripening is distilled, then through cooling and obtain potato white wine of the present invention.Publication number is that the Chinese patent of CN102936551A is openly known clearly a kind of Potato wine and production technique thereof, and these liquor raw material parts by weight comprise following component: 100 parts ~ 200 parts, potato, 50 parts ~ 100 parts, glutinous rice and wheat 50 parts ~ 100 parts.Comprise the following steps: prepare 100 parts ~ 200 parts, potato, 50 parts ~ 100 parts, glutinous rice and wheat 50 parts ~ 100 parts; Potato ferments; Glutinous rice and wheat fermentation; Ageing; Blend; Filter, filling, sterilization, finished product.Find in practical application, because potato powder is sugary low, all there is the low problem of potato wine the yield of liquor in the wine-making technologies such as above-mentioned several production technique and other local method of the prior art, make wine with potato at present, the yield of liquor is less than 5%, and the oxidizable brown stain of wine, acidity are high, peculiar smell, puckery mouth, have had a strong impact on applying of this type of technique, cannot meet society demand.
Summary of the invention
In order to overcome the above-mentioned shortcoming of prior art, the invention provides a kind of potato wine and production technique thereof, this production craft step is simple, and the yield of liquor is high, the white wine not easily oxidizing brown stain of brew, and precipitation is few, and aroma is unique, taste lubrication.
In order to solve the problems of the technologies described above, the present invention is solved by following technical proposals:
A kind of production technique of potato wine, wherein by potato powder, and maize bud, wheat malt ferment the fermented substrate made, after weight ratio according to 0.65 ~ 0.85 to 0.35 ~ 0.15 stirs, ferment; enter Bamboo distillation and make potato wine, the fermented substrate wherein utilizing maize bud, wheat malt to ferment to make is to improve the yield of liquor.
Further, comprise the steps:
(1) select without impaired, without going mouldy, non-oxidation, to clean without rotting, without the potato germinateed and cook, remove the peel, stamp, after airing is dry, grind as 100-200 object potato powder;
(2) select the second best in quality corn, wheat, make maize bud, wheat malt respectively, bud height 7cm ~ 15cm; By maize bud, wheat malt by (0.55 ~ 0.75): the part by weight of (0.45 ~ 0.25), mixed pulp, add the yeast of 0.05% ~ 0.15%, at humidity 45%RH ~ 55%RH, under temperature 16 DEG C ~ 28 DEG C conditions, through 12 ~ 36 hours fermentation, make high glycoform fermented substrate;
(3) potato powder, the high glycoform fermented substrate that will make according to above-mentioned steps (1), (2), according to (0.65 ~ 0.85): the part by weight of (0.35 ~ 0.15) stirs, be placed in fermentation bed, Hou fermentation, potato wine is made in Ru Bamboo distillation.
Further, maize bud, wheat malt in step (2), bud height 7cm ~ 10cm; By maize bud, wheat malt by 0.55: 0.25 part by weight, mixed pulp, adds the yeast of 0.15%, at humidity 45%RH, under temperature 16 DEG C of conditions, through 12 hours fermentation, makes high glycoform fermented substrate.
Further, maize bud, wheat malt in step (2), bud height 10cm ~ 15cm; By maize bud, wheat malt by 0.75: 0.25 part by weight, mixed pulp, adds the yeast of 0.05%, at humidity 55%RH, under temperature 28 DEG C of conditions, through 36 hours fermentation, makes high glycoform fermented substrate.
Further, maize bud, wheat malt in step (2), bud height 7cm ~ 15cm; By maize bud, wheat malt by 0.65: 0.25 part by weight, mixed pulp, adds the yeast of 0.10%, at humidity 50%RH, under temperature 22 DEG C of conditions, through 24 hours fermentation, makes high glycoform fermented substrate.
Further, maize bud, wheat malt in step (2), bud height 7cm ~ 15cm; By maize bud, wheat malt by 0.75: 0.45 part by weight, mixed pulp, adds the yeast of 0.15%, at humidity 45%RH, under temperature 26 DEG C of conditions, through 30 hours fermentation, makes high glycoform fermented substrate.
Further, in step (3), after potato powder, fermented substrate stir, be placed in fermentation bed with thickness 35cm, at humidity 50%RH ~ 65%RH, under temperature 23 DEG C ~ 35 DEG C conditions, make potato wine through 48 ~ 50 hours fermentation ， Ru Bamboo distillations.
The invention still further relates to a kind of potato wine, this potato wine is made according to production technique recited above.
Beneficial effect of the present invention is: this production craft step is simple, and the yield of liquor is high, and the yield of liquor can reach about 38 ~ 47%, the white wine not easily oxidizing brown stain of brew, precipitation is few, and aroma is unique, taste lubrication, local flavor is all good, also has and improves the mental status, and effect of spleen stomach invigorating and beautifying face and moistering lotion.
Embodiment
For making the object of the embodiment of the present invention, technical scheme and advantage clearly, below in conjunction with specific embodiments of the invention, the technical scheme of the embodiment of the present invention is clearly and completely described.Obviously, described embodiment is a part of embodiment of the present invention, instead of whole embodiments.Based on described embodiments of the invention, the every other embodiment that those of ordinary skill in the art obtain under without the need to the prerequisite of creative work, all belongs to the scope of protection of the invention.
The technological process of production of potato wine of the present invention is as follows:
Potato → cleaning is boiled and is removed the peel → stamp, and airing (baking) is dry;
Corn, wheat → 30 DEG C warm water vernalization → mix defibrination;
Shortening potato flour, corn wheat slurry adds yeast mix → fermentation → distillation → fume cooling and gets wine;
One, two, three wine that alcoholic strength is different, blends into wine after cooling as required.
Embodiment 1:
By following explained hereafter raw material:
A. select and go mouldy without impaired and be oxidized, without rotting, without germinateing, by freezing high-quality potato clean and cook, remove the peel, stamp, airing (baking) is done, and grinding is 100 order-200 order potato powders.Reach the object controlling white wine acidity.
B. select high-grade maize, wheat, make maize bud, wheat malt respectively, bud height 7cm ~ 10cm and available.By maize bud, wheat malt in 0.55 to 0.25 ratio, mixed pulp, adds the yeast of 0.15%, at humidity 45%RH, under temperature 16 DEG C of conditions, through 12 hours fermentation.Make high glycoform fermented substrate, reach the object improving the yield of liquor.
Brewed spirit:
By the potato powder 65 kilograms made by above-mentioned explained hereafter, the juice ground with 20 kilograms of maize buds and 15 kilograms of wheat malts, adds 450 grams of yeast, humidity 50%RH, temperature 25 DEG C of condition bottom fermentations 48 hours.The raw material that ferments drops into food steamer, distillation of getting angry, and namely lifts one's head wine after 4 hours, and continuation distillation can go out two wine in 2 hours, and redistillation goes out three wine in 2 hours.After cold filtration, three wine mixing, can blend out the potato wine about 45 kilograms of the alcohol number of degrees 52%.
Embodiment 2:
By following explained hereafter raw material:
A. select and go mouldy without impaired and be oxidized, without rotting, without germinateing, by freezing high-quality potato clean and cook, remove the peel, stamp, airing (baking) is done, and grinding is 100 order-200 order potato powders.Reach the object controlling white wine acidity.
B. select high-grade maize, wheat, make maize bud, wheat malt respectively, bud height 10cm ~ 15cm and available.By maize bud, wheat malt in 0.75 to 0.25 ratio, mixed pulp, adds the yeast of 0.05%, at humidity 55%RH, under temperature 28 DEG C of conditions, through 36 hours fermentation.Make high glycoform fermented substrate, reach the object improving the yield of liquor.
Brewed spirit:
By the potato powder 70 kilograms made by above-mentioned explained hereafter, the juice ground with 25 kilograms of maize buds and 15 kilograms of wheat malts, adds 500 grams of yeast, humidity 45%RH, temperature 25 DEG C of condition bottom fermentations 48 hours.The raw material that ferments drops into food steamer, distillation of getting angry, and namely lifts one's head wine after 4 hours, and continuation distillation can go out two wine in 2 hours, and redistillation goes out three wine in 2 hours.After cold filtration, three wine mixing, can blend out the potato wine about 50 kilograms of the alcohol number of degrees 52%.
Embodiment 3:
By following explained hereafter raw material:
A. select and go mouldy without impaired and be oxidized, without rotting, without germinateing, by freezing high-quality potato clean and cook, remove the peel, stamp, airing (baking) is done, and grinding is 100 order-200 order potato powders.Reach the object controlling white wine acidity.
B. select high-grade maize, wheat, make maize bud, wheat malt respectively, bud height 7cm ~ 15cm and available.By maize bud, wheat malt in 0.65 to 0.45 ratio, mixed pulp, adds the yeast of 0.10%, at humidity 50%RH, under temperature 22 DEG C of conditions, through 24 hours fermentation.Make high glycoform fermented substrate, reach the object improving the yield of liquor.
Brewed spirit:
By the potato powder 75 kilograms made by above-mentioned explained hereafter, the juice ground with 28 kilograms of maize buds and 22 kilograms of wheat malts, adds 450 grams of yeast, humidity 50%RH, temperature 30 DEG C of condition bottom fermentations 50 hours.The raw material that ferments drops into food steamer, distillation of getting angry, and namely lifts one's head wine after 4 hours, and continuation distillation can go out two wine in 2 hours, and redistillation goes out three wine in 2 hours.After cold filtration, three wine mixing, can blend out the potato wine about 55 kilograms of the alcohol number of degrees 52%.
Embodiment 4:
By following explained hereafter raw material:
A. select and go mouldy without impaired and be oxidized, without rotting, without germinateing, by freezing high-quality potato clean and cook, remove the peel, stamp, airing (baking) is done, and grinding is 100 order-200 order potato powders.Reach the object controlling white wine acidity.
B. select high-grade maize, wheat, make maize bud, wheat malt respectively, bud height 7cm ~ 15cm and available.By maize bud, wheat malt in 0.75 to 0.45 ratio, mixed pulp, adds the yeast of 0.12%, at humidity 45%RH, under temperature 26 DEG C of conditions, through 30 hours fermentation.Make high glycoform fermented substrate, reach the object improving the yield of liquor.
Brewed spirit:
By the potato powder 65 kilograms made by above-mentioned explained hereafter, the juice ground with 25 kilograms of maize buds and 18 kilograms of wheat malts, adds 450 grams of yeast, humidity 50%RH, temperature 35 DEG C of condition bottom fermentations 48 hours.The raw material that ferments drops into food steamer, distillation of getting angry, and namely lifts one's head wine after 4 hours, and continuation distillation can go out two wine in 2 hours, and redistillation goes out three wine in 2 hours.After cold filtration, three wine mixing, can blend out the potato wine about 53 kilograms of the alcohol number of degrees 52%.
Social effect of the present invention: for a long time, outside potato eats as grain, vegetables, be exactly for the production of starch, do not have more outlet, planting benefit is always low.Potato is directly used in production white wine, key is to solve potato height starch low sugar, the problem that the yield of liquor is extremely low.Potato is according to present invention process, and shortening is fermented distilled, and the yield of liquor can reach about 38 ~ 47%, and eliminates peculiar smell, reduces acidity, without puckery mouth.Have found a synergy outlet for high and cold mountain area large agricultural-food " potato ", can be larger increase farmers' income simultaneously, allow the potato of poor efficiency, realize efficiently rising in value.
Should be appreciated that, although with reference to the embodiment that it is exemplary, the present invention shown particularly and describe, but will be understood by those skilled in the art that, do not deviating from by under the condition of the spirit and scope of the present invention as defined in the claims, the change of various forms and details can be carried out wherein, the arbitrary combination of various embodiment can be carried out.
Claims (8)
1. the production technique of a potato wine, it is characterized in that: by potato powder, and maize bud, wheat malt ferment the fermented substrate made, after weight ratio according to 0.65 ~ 0.85: 0.35 ~ 0.15 stirs, ferment, enter distillation and make potato wine, the fermented substrate wherein utilizing maize bud, wheat malt to ferment to make is to improve the yield of liquor.
2. the production technique of a kind of potato wine according to claim 1, is characterized in that, comprise the steps:
(1) select without impaired, without going mouldy, non-oxidation, to clean without rotting, without the potato germinateed and cook, remove the peel, stamp, after airing is dry, grind as 100-200 object potato powder;
(2) select the second best in quality corn, wheat, make maize bud, wheat malt respectively, bud height 7cm ~ 15cm; By maize bud, wheat malt by (0.55 ~ 0.75): the part by weight of (0.45 ~ 0.25), mixed pulp, add the yeast of 0.05% ~ 0.15%, at humidity 45%RH ~ 55%RH, under temperature 16 DEG C ~ 28 DEG C conditions, through 12 ~ 36 hours fermentation, make high glycoform fermented substrate;
(3) potato powder, the high glycoform fermented substrate that will make according to above-mentioned steps (1), (2), according to (0.65 ~ 0.85): the part by weight of (0.35 ~ 0.15) stirs, be placed in fermentation bed, after fermentation, enter distillation make potato wine.
3. the production technique of a kind of potato wine according to claim 2, is characterized in that: maize bud, wheat malt in step (2), bud height 7cm ~ 10cm; By maize bud, wheat malt by 0.55: 0.25 part by weight, mixed pulp, adds the yeast of 0.15%, at humidity 45%RH, under temperature 16 DEG C of conditions, through 12 hours fermentation, makes high glycoform fermented substrate.
4. the production technique of a kind of potato wine according to claim 2, is characterized in that: maize bud, wheat malt in step (2), bud height 10cm ~ 15cm; By maize bud, wheat malt by 0.75: 0.25 part by weight, mixed pulp, adds the yeast of 0.05%, at humidity 55%RH, under temperature 28 DEG C of conditions, through 36 hours fermentation, makes high glycoform fermented substrate.
5. the production technique of a kind of potato wine according to claim 2, is characterized in that: maize bud, wheat malt in step (2), bud height 7cm ~ 15cm; By maize bud, wheat malt by 0.65: 0.25 part by weight, mixed pulp, adds the yeast of 0.10%, at humidity 50%RH, under temperature 22 DEG C of conditions, through 24 hours fermentation, makes high glycoform fermented substrate.
6. the production technique of a kind of potato wine according to claim 2, is characterized in that: maize bud, wheat malt in step (2), bud height 7cm ~ 15cm; By maize bud, wheat malt by 0.75: 0.45 part by weight, mixed pulp, adds the yeast of 0.15%, at humidity 45%RH, under temperature 26 DEG C of conditions, through 30 hours fermentation, makes high glycoform fermented substrate.
7. according to the production technique of the arbitrary described a kind of potato wine of claim 2-6, it is characterized in that: in step (3), after potato powder, fermented substrate stir, fermentation bed is placed in thickness 35cm, at humidity 50%RH ~ 65%RH, under temperature 23 DEG C ~ 35 DEG C conditions, through 48 ~ 50 hours fermentation, enter distillation and make potato wine.
8. a potato wine, is characterized in that: this potato wine is made according to the arbitrary described production technique of claim 1-7.
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| Application Number | Priority Date | Filing Date | Title |
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| CN201510137830.3A CN104694367B (en) | 2015-03-27 | 2015-03-27 | A kind of potato wine and its production technology |
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| Application Number | Priority Date | Filing Date | Title |
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| CN201510137830.3A CN104694367B (en) | 2015-03-27 | 2015-03-27 | A kind of potato wine and its production technology |
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| CN104694367A true CN104694367A (en) | 2015-06-10 |
| CN104694367B CN104694367B (en) | 2018-03-30 |
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Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104962415A (en) * | 2015-06-17 | 2015-10-07 | 广西油情米意农产品有限公司 | Fermenting process of potato wine |
| CN105002054A (en) * | 2015-08-07 | 2015-10-28 | 谢开龙 | Sweet potato liquor and making technology thereof |
| CN105907510A (en) * | 2016-04-29 | 2016-08-31 | 塔里木大学 | Potato wine |
| CN106318773A (en) * | 2016-08-22 | 2017-01-11 | 吴志明 | Preparation technology of potato rice wine |
| CN109468194A (en) * | 2018-12-27 | 2019-03-15 | 凉山薯品天下农业科技有限公司 | The potato white wine and its ferment method prepared with potato raw material fermentation |
Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102140406A (en) * | 2011-01-19 | 2011-08-03 | 天津市玉人泉果酒科技有限公司 | Pure fermented tomato wine and preparation method thereof |
| CN102140405A (en) * | 2011-01-19 | 2011-08-03 | 天津市玉人泉果酒科技有限公司 | Fermented orange wine and preparation method thereof |
| CN102936551A (en) * | 2012-11-28 | 2013-02-20 | 陈庆 | Potato wine and production process thereof |
| CN103224866A (en) * | 2013-04-28 | 2013-07-31 | 王惠莹 | Potato distillate spirit brewing method |
-
2015
- 2015-03-27 CN CN201510137830.3A patent/CN104694367B/en not_active Expired - Fee Related
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102140406A (en) * | 2011-01-19 | 2011-08-03 | 天津市玉人泉果酒科技有限公司 | Pure fermented tomato wine and preparation method thereof |
| CN102140405A (en) * | 2011-01-19 | 2011-08-03 | 天津市玉人泉果酒科技有限公司 | Fermented orange wine and preparation method thereof |
| CN102936551A (en) * | 2012-11-28 | 2013-02-20 | 陈庆 | Potato wine and production process thereof |
| CN103224866A (en) * | 2013-04-28 | 2013-07-31 | 王惠莹 | Potato distillate spirit brewing method |
Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104962415A (en) * | 2015-06-17 | 2015-10-07 | 广西油情米意农产品有限公司 | Fermenting process of potato wine |
| CN105002054A (en) * | 2015-08-07 | 2015-10-28 | 谢开龙 | Sweet potato liquor and making technology thereof |
| CN105907510A (en) * | 2016-04-29 | 2016-08-31 | 塔里木大学 | Potato wine |
| CN105907510B (en) * | 2016-04-29 | 2019-03-08 | 塔里木大学 | A kind of potato wine |
| CN106318773A (en) * | 2016-08-22 | 2017-01-11 | 吴志明 | Preparation technology of potato rice wine |
| CN109468194A (en) * | 2018-12-27 | 2019-03-15 | 凉山薯品天下农业科技有限公司 | The potato white wine and its ferment method prepared with potato raw material fermentation |
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| CN104694367B (en) | 2018-03-30 |
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