CN105349317A - Making method for whole cassava flour sweet wine - Google Patents
Making method for whole cassava flour sweet wine Download PDFInfo
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- CN105349317A CN105349317A CN201510863371.7A CN201510863371A CN105349317A CN 105349317 A CN105349317 A CN 105349317A CN 201510863371 A CN201510863371 A CN 201510863371A CN 105349317 A CN105349317 A CN 105349317A
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Abstract
The invention provides a making method for whole cassava flour sweet wine. The making method comprises the following steps that 1, non-instant edible whole cassava flour is weighed; 2, the non-instant edible whole cassava flour is steamed in a water-jacket heating mode to obtain steamed whole cassava flour; 3, the steamed whole cassava flour is cooled to the room temperature, warm boiled water and liqueur koji are added, and the mixture is mixed uniformly to obtain a material to be fermented; 4, the material to be fermented is placed into a ceramic or glass container and sealed, and stands to be fermented for 48-60 h in an environment with the temperature of 28 DEG C-32 DEG C and the humidity of 70-80%; 5, sterilizing is carried out to obtain the whole cassava flour sweet wine. The non-instant edible whole cassava flour is used as a raw material, and a new sweet wine raw material is developed; in addition, the whole cassava flour contains starch and nutrient substances such as amino acid, reducing sugar, calcium, potassium, phosphorus and magnesium and is high in nutrition value, the sweet wine has special flavor of cassava, and is suitable for people of all ages, and the mouthfeel of the sweet wine is different from that of traditional sticky rice sweet wine.
Description
Technical field
The invention belongs to food processing technology field, particularly a kind of making method of cassava whole-powder sweet wine.
Background technology
Sweet wine, also known as fermented glutinour rice, fermented glutinous rice etc., has two thousand years history in China, has improving a poor appetite, helps digestion, lively atmosphere nourishes blood, actively to stimulate the menstrual flow, effect such as green blood and moistening lung of enriching blood, and is the good merchantable brand of the elderly, pregnant and lying-in women and person's benefiting qi and nourishing blood in poor health.
Tradition sweet wine is raw material with glutinous rice always, and made by natural microbial or the fermentation of pure distiller's yeast, fragrant and sweet pure and sweet, nutritive ingredient is easily absorbed by the body, and can improve a poor appetite, and has aid digestion, all-ages, all drinkable throughout the year.
Non-instant type eats cassava whole-powder and cassava is removed the operations such as exterior skin, clean, fragmentation, detoxification, dehydration, drying, ultra-fine grinding and prepare, it saves cassava overwhelming majority dry-matter from damage, comprising starch, VITAMIN, amino acid, trace element etc., is a kind of quality sundry grain of natural, safety, comprehensive nutrition.The exploitation that non-instant type eats cassava whole-powder greatly facilitates cassava grain process, to raising Cassava industry economic benefit, alleviates grain shortage problem and has positive effect.
Summary of the invention
Object of the present invention provides a kind of making method of cassava whole-powder sweet wine, cassava whole-powder is eaten for raw material with non-instant type, sweet wine is prepared through cooking, adding warm water and koji, fermentation and sterilizing etc., containing the abundant nutritive substance such as reducing sugar, VITAMIN, amino acid and calcium, potassium, phosphorus, magnesium, sweet and sour taste, mouthfeel is smooth, all-ages.
To achieve these goals, present invention employs following technical scheme:
A making method for cassava whole-powder sweet wine, comprises the following steps:
(1) weigh non-instant type and eat cassava whole-powder;
(2) non-instant type is eaten cassava whole-powder and cooks by water proof heating, obtains slaking cassava whole-powder;
(3) slaking cassava whole-powder is cooled to room temperature, adds warm water and koji, mix, obtain treating fermentation material;
(4) will treat that fermentation material is positioned in ceramic or Glass Containers, sealing, standing for fermentation 48 ~ 60h under be 28 ~ 32 DEG C of humidity being the environment of 70 ~ 80% in temperature;
(5) sterilizing, namely obtains cassava whole-powder sweet wine.
Warm water temperature is 37 ~ 40 DEG C.
Warm water consumption is that described non-instant type eats 80% ~ 95% of cassava whole-powder weight.
Koji consumption is that non-instant type eats 0.4% ~ 0.6% of cassava whole-powder weight.
Described non-instant food grade cassava whole-powder physics and chemistry and sanitary index all reach company standard (Q/AN0001-2013) and relevant criterion requirement;
Prepared sweet wine is direct-edible, and also can be placed-18 DEG C and following environment quick freezing, in time forming ice cube, be-4 ~-2 DEG C in temperature deposit, the quality guaranteed period reaches 6 months.
Relative to prior art, beneficial effect of the present invention is:
First, the present invention eats cassava whole-powder for raw material with non-instant type, through cooking, adds warm water and koji, fermentation and sterilization etc. prepare sweet wine, has opened up new a kind of sweet wine raw material; In addition due to cassava whole-powder besides the starch, also containing amino acid, reducing sugar and calcium, potassium, phosphorus, the nutritive substance such as magnesium, be of high nutritive value, and there is the distinctive local flavor of cassava and be different from the mouthfeel of traditional sweet rice wine, all-ages; Meanwhile, the exploitation of cassava whole-powder sweet wine, facilitates cassava grain process, has reformed cassava as industrial raw material, cheap, and the not high situation of economic benefit, has positive effect to the development of Cassava industry.
Embodiment
Embodiment 1
Weigh No. 9, non-instant type south China cassava whole-powder 1000g; Adopt steamer to be cooked by cassava whole-powder, obtain slaking cassava whole-powder; Slaking cassava whole-powder is cooled to room temperature, and weighing 800g temperature is that 40 DEG C of boiling water and 4g Angel koji add wherein, and after mixing, move in the container of pottery system, sealing, being statically placed in temperature is 32 DEG C, and humidity is in 70% environment, fermentation 60h; Carry out pasteurisation treatment again, temperature is 85 DEG C, and the time is 40 seconds, namely obtains cassava whole-powder sweet wine.
Embodiment 2
Weigh non-instant type osmanthus heat 891 cassava whole-powder 800g; Adopt steamer to be cooked by cassava whole-powder, obtain slaking cassava whole-powder; Slaking cassava whole-powder is cooled to room temperature, and weigh 720g temperature and be 37 DEG C of boiling water and add wherein by 4g Angel koji, after mixing, move in the container of glass, sealing, being statically placed in temperature is 30 DEG C, and humidity is in 75% environment, fermentation 56h; Carry out pasteurisation treatment again, temperature is 80 DEG C, and the time is 55 seconds, namely obtains cassava whole-powder sweet wine.
Embodiment 3
Take the bread cassava whole-powder 1500g of non-instant; Adopt steamer to be cooked by cassava whole-powder, obtain slaking cassava whole-powder; Slaking cassava whole-powder is cooled to room temperature, and weigh 1425g temperature and be 38 DEG C of boiling water and add wherein by 9g Angel koji, after mixing, move in the container of a glass, sealing, being statically placed in temperature is 28 DEG C, and humidity is in 80% environment, fermentation 48h; Carry out pasteurisation treatment again, temperature is 80 DEG C, and the time is 45 seconds, namely obtains cassava whole-powder sweet wine.
Gained sweet wine directly can use temperature Instant Drinks of opening fire to eat according to individual need hobby, and also first can be placed on temperature be-18 DEG C and following quick freezing, and ice cube taking-up to be formed is placed in temperature and is-4 ~-2 DEG C and deposits, and the quality guaranteed period reaches 6 months.
Claims (4)
1. a making method for cassava whole-powder sweet wine, is characterized in that, comprises the following steps:
(1) weigh non-instant type and eat cassava whole-powder;
(2) non-instant type is eaten cassava whole-powder and cooks by water proof heating, obtains slaking cassava whole-powder;
(3) slaking cassava whole-powder is cooled to room temperature, adds warm water and koji, mix, obtain treating fermentation material;
(4) will treat that fermentation material is positioned in ceramic or Glass Containers, sealing, standing for fermentation 48 ~ 60h under be 28 ~ 32 DEG C of humidity being the environment of 70 ~ 80% in temperature;
(5) sterilizing, namely obtains cassava whole-powder sweet wine.
2. the making method of a kind of cassava whole-powder sweet wine according to claim 1, is characterized in that: warm water temperature is 37 ~ 40 DEG C.
3. the making method of a kind of cassava whole-powder sweet wine according to claim 1, is characterized in that: warm water consumption is that described non-instant type eats 80% ~ 95% of cassava whole-powder weight.
4. the making method of a kind of cassava whole-powder sweet wine according to claim 1, is characterized in that: koji consumption is that non-instant type eats 0.4% ~ 0.6% of cassava whole-powder weight.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510863371.7A CN105349317B (en) | 2015-11-30 | 2015-11-30 | A kind of production method of cassava whole-powder sweet wine |
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| Application Number | Priority Date | Filing Date | Title |
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| CN201510863371.7A CN105349317B (en) | 2015-11-30 | 2015-11-30 | A kind of production method of cassava whole-powder sweet wine |
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| Publication Number | Publication Date |
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| CN105349317A true CN105349317A (en) | 2016-02-24 |
| CN105349317B CN105349317B (en) | 2018-12-11 |
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| CN201510863371.7A Active CN105349317B (en) | 2015-11-30 | 2015-11-30 | A kind of production method of cassava whole-powder sweet wine |
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Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106753983A (en) * | 2016-11-15 | 2017-05-31 | 广西大学 | A kind of production technology of health care cassava sweet wine |
| CN108949413A (en) * | 2018-06-27 | 2018-12-07 | 广西驰胜农业科技有限公司 | A kind of cassava wine fermented with osmanthus flower and preparation method thereof |
| CN109055094A (en) * | 2018-08-31 | 2018-12-21 | 天峨县平昌生态农业有限公司 | The preparation method of cassava sweet wine |
Citations (5)
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|---|---|---|---|---|
| CN102344864A (en) * | 2010-07-29 | 2012-02-08 | 曹志 | Fruit wine of cassava |
| CN103666928A (en) * | 2013-12-19 | 2014-03-26 | 蒙金妹 | Method for brewing sweet wine by utilizing corn as main raw material |
| CN103766444A (en) * | 2014-01-27 | 2014-05-07 | 广西大学 | Cassava flour bread and making method thereof |
| CN104172018A (en) * | 2014-08-11 | 2014-12-03 | 广西大学 | Producing and making method of whole cassava flour |
| CN104745359A (en) * | 2013-12-25 | 2015-07-01 | 柳州市京阳节能科技研发有限公司 | Novel liquid-state wine distillation method using multiple potato raw materials |
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2015
- 2015-11-30 CN CN201510863371.7A patent/CN105349317B/en active Active
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102344864A (en) * | 2010-07-29 | 2012-02-08 | 曹志 | Fruit wine of cassava |
| CN103666928A (en) * | 2013-12-19 | 2014-03-26 | 蒙金妹 | Method for brewing sweet wine by utilizing corn as main raw material |
| CN104745359A (en) * | 2013-12-25 | 2015-07-01 | 柳州市京阳节能科技研发有限公司 | Novel liquid-state wine distillation method using multiple potato raw materials |
| CN103766444A (en) * | 2014-01-27 | 2014-05-07 | 广西大学 | Cassava flour bread and making method thereof |
| CN104172018A (en) * | 2014-08-11 | 2014-12-03 | 广西大学 | Producing and making method of whole cassava flour |
Non-Patent Citations (1)
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| 钟嘉: "情系鹦哥岭", 《人民日报海外版》 * |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106753983A (en) * | 2016-11-15 | 2017-05-31 | 广西大学 | A kind of production technology of health care cassava sweet wine |
| CN108949413A (en) * | 2018-06-27 | 2018-12-07 | 广西驰胜农业科技有限公司 | A kind of cassava wine fermented with osmanthus flower and preparation method thereof |
| CN109055094A (en) * | 2018-08-31 | 2018-12-21 | 天峨县平昌生态农业有限公司 | The preparation method of cassava sweet wine |
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| CN105349317B (en) | 2018-12-11 |
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Inventor after: Xie Caifeng Inventor after: Gu Bi Inventor after: Li Kai Inventor after: Lu Haiqin Inventor after: Hang Fangxue Inventor before: Gu Bi Inventor before: Xie Caifeng Inventor before: Li Kai Inventor before: Lu Haiqin Inventor before: Hang Fangxue |
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