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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- cassava
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- 235000016735 Manihot esculenta subsp esculenta Nutrition 0.000 title claims abstract description 58
- 235000009508 confectionery Nutrition 0.000 title claims abstract description 16
- 238000000034 method Methods 0.000 title claims abstract description 8
- 235000013312 flour Nutrition 0.000 title claims abstract description 7
- 241000658379 Manihot esculenta subsp. esculenta Species 0.000 title 1
- 240000003183 Manihot esculenta Species 0.000 claims abstract description 57
- 239000000843 powder Substances 0.000 claims abstract description 43
- 235000020094 liqueur Nutrition 0.000 claims abstract description 20
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 14
- 239000000463 material Substances 0.000 claims abstract description 5
- 239000000203 mixture Substances 0.000 claims abstract description 5
- 238000010025 steaming Methods 0.000 claims abstract description 5
- 238000010438 heat treatment Methods 0.000 claims abstract description 3
- 239000011521 glass Substances 0.000 claims description 4
- 238000002360 preparation method Methods 0.000 claims description 4
- 239000002994 raw material Substances 0.000 abstract description 6
- 240000007594 Oryza sativa Species 0.000 abstract description 5
- 235000007164 Oryza sativa Nutrition 0.000 abstract description 5
- 235000009566 rice Nutrition 0.000 abstract description 5
- 150000001413 amino acids Chemical class 0.000 abstract description 4
- 235000015097 nutrients Nutrition 0.000 abstract description 4
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 abstract description 3
- FYYHWMGAXLPEAU-UHFFFAOYSA-N Magnesium Chemical compound [Mg] FYYHWMGAXLPEAU-UHFFFAOYSA-N 0.000 abstract description 3
- OAICVXFJPJFONN-UHFFFAOYSA-N Phosphorus Chemical compound [P] OAICVXFJPJFONN-UHFFFAOYSA-N 0.000 abstract description 3
- ZLMJMSJWJFRBEC-UHFFFAOYSA-N Potassium Chemical compound [K] ZLMJMSJWJFRBEC-UHFFFAOYSA-N 0.000 abstract description 3
- 229920002472 Starch Polymers 0.000 abstract description 3
- 239000011575 calcium Substances 0.000 abstract description 3
- 229910052791 calcium Inorganic materials 0.000 abstract description 3
- 239000011777 magnesium Substances 0.000 abstract description 3
- 229910052749 magnesium Inorganic materials 0.000 abstract description 3
- 239000011574 phosphorus Substances 0.000 abstract description 3
- 229910052698 phosphorus Inorganic materials 0.000 abstract description 3
- 239000011591 potassium Substances 0.000 abstract description 3
- 229910052700 potassium Inorganic materials 0.000 abstract description 3
- 235000019698 starch Nutrition 0.000 abstract description 3
- 239000008107 starch Substances 0.000 abstract description 3
- 230000001954 sterilising effect Effects 0.000 abstract description 3
- 235000000346 sugar Nutrition 0.000 abstract description 3
- 238000000855 fermentation Methods 0.000 abstract description 2
- 230000004151 fermentation Effects 0.000 abstract description 2
- 239000000796 flavoring agent Substances 0.000 abstract description 2
- 235000019634 flavors Nutrition 0.000 abstract description 2
- 235000016709 nutrition Nutrition 0.000 abstract description 2
- 238000004659 sterilization and disinfection Methods 0.000 abstract description 2
- 150000008163 sugars Chemical class 0.000 abstract description 2
- 238000005303 weighing Methods 0.000 abstract 1
- 235000013339 cereals Nutrition 0.000 description 3
- 240000002045 Guettarda speciosa Species 0.000 description 2
- 235000001287 Guettarda speciosa Nutrition 0.000 description 2
- 235000013305 food Nutrition 0.000 description 2
- 235000013343 vitamin Nutrition 0.000 description 2
- 229940088594 vitamin Drugs 0.000 description 2
- 229930003231 vitamin Natural products 0.000 description 2
- 239000011782 vitamin Substances 0.000 description 2
- 240000004808 Saccharomyces cerevisiae Species 0.000 description 1
- 235000001014 amino acid Nutrition 0.000 description 1
- 230000036528 appetite Effects 0.000 description 1
- 235000019789 appetite Nutrition 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 239000008280 blood Substances 0.000 description 1
- 210000004369 blood Anatomy 0.000 description 1
- 238000009835 boiling Methods 0.000 description 1
- 235000008429 bread Nutrition 0.000 description 1
- 239000000919 ceramic Substances 0.000 description 1
- 238000004140 cleaning Methods 0.000 description 1
- 230000029087 digestion Effects 0.000 description 1
- 230000035622 drinking Effects 0.000 description 1
- 238000001035 drying Methods 0.000 description 1
- 238000007710 freezing Methods 0.000 description 1
- 230000008014 freezing Effects 0.000 description 1
- 244000005700 microbiome Species 0.000 description 1
- 238000002156 mixing Methods 0.000 description 1
- 235000008935 nutritious Nutrition 0.000 description 1
- 238000010298 pulverizing process Methods 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
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Abstract
一种木薯全粉甜酒的制作方法，包括以下步骤：(1)称量非即食型食用木薯全粉；(2)隔水加热将非即食型食用木薯全粉蒸熟，得到熟化木薯全粉；(3)将熟化木薯全粉冷却至室温，加入温开水和甜酒曲，混合均匀，得到待发酵料；(4)将待发酵料放置于陶制或玻璃容器内，密封，在温度为28～32℃湿度为70～80％的环境下静置发酵48～60h；(5)灭菌，即获得木薯全粉甜酒。本发明以非即食型食用木薯全粉为原料，开拓了新的一种甜酒原料；此外由于木薯全粉除了淀粉外，还含有氨基酸、还原糖、及钙、钾、磷、镁等营养物质，营养价值高，且具有木薯特有的风味和不同于传统糯米甜酒的口感，老少皆宜。A method for making cassava whole powder liqueur, comprising the following steps: (1) weighing non-instant edible cassava whole powder; (2) steaming the non-instant edible cassava whole powder by heating in water to obtain mature cassava whole powder (3) Cool the whole powder of ripe cassava to room temperature, add warm boiled water and sweet wine koji, mix evenly, and obtain the material to be fermented; ~32 DEG C and humidity of 70-80% and standing for fermentation for 48-60 hours; (5) Sterilization to obtain cassava whole flour liqueur. The present invention uses non-instant cassava powder as raw material to develop a new sweet wine raw material; besides starch, cassava powder also contains amino acids, reducing sugars, calcium, potassium, phosphorus, magnesium and other nutrients , high nutritional value, and has the unique flavor of cassava and the taste different from traditional glutinous rice liqueur, suitable for all ages.
Description
技术领域technical field
本发明属于食品加工技术领域，特别涉及一种木薯全粉甜酒的制作方法。The invention belongs to the technical field of food processing, and in particular relates to a method for preparing cassava whole powder liqueur.
背景技术Background technique
甜酒，又称醪糟、酒酿等，在我国已有二千多年历史，具有增进食欲、消食、活气养血、活络通经、补血生血以及润肺等功效，是中老年人、孕产妇及身体虚弱者补气养血的佳品。Sweet wine, also known as glutinous rice, fermented glutinous rice, etc., has a history of more than 2,000 years in my country. A good product for invigorating qi and nourishing blood for the weak.
传统甜酒一直以糯米为原料，通过天然微生物或纯酒曲发酵而制作的，香甜醇美，营养成分易被人体吸收，能增进食欲，有助消化，老少皆宜，一年四季均可饮用。Traditional liqueur has always been made from glutinous rice and fermented by natural microorganisms or pure koji. It is sweet and mellow, and its nutrients are easily absorbed by the human body. It can increase appetite and help digestion. It is suitable for all ages and can be drunk all year round.
非即食型食用木薯全粉是将木薯去除外表皮、清洁、破碎、脱毒、脱水、干燥、超细微粉碎等工序制备的，其保全木薯绝大部分干物质，包括淀粉、维生素、氨基酸、微量元素等，是一种天然、安全、营养全面的优质杂粮。非即食型食用木薯全粉的开发极大促进了木薯粮食化进程，对提高木薯产业经济效益，缓解粮荒问题具有积极意义。Non-ready edible cassava powder is prepared by removing the outer skin of cassava, cleaning, crushing, detoxifying, dehydrating, drying, and ultra-fine pulverization. It preserves most of the dry matter of cassava, including starch, vitamins, amino acids, trace amounts It is a natural, safe and nutritious high-quality miscellaneous grains. The development of non-ready-to-eat edible cassava powder has greatly promoted the process of cassava grain, which has positive significance for improving the economic benefits of cassava industry and alleviating the problem of food shortage.
发明内容Contents of the invention
本发明的目的提供一种木薯全粉甜酒的制作方法，以非即食型食用木薯全粉为原料，经蒸熟、加入温水与甜酒曲、发酵及灭菌等制备甜酒，含有丰富的还原糖、维生素、氨基酸及钙、钾、磷、镁等营养物质，酸甜可口，口感滑顺，老少皆宜。The object of the present invention is to provide a method for making cassava whole powder liqueur, which uses non-instant edible cassava whole powder as raw material, prepares liqueur through steaming, adding warm water and sweet wine koji, fermentation and sterilization, etc. Sugar, vitamins, amino acids, calcium, potassium, phosphorus, magnesium and other nutrients, sweet and sour, smooth taste, suitable for all ages.
为了实现上述目的，本发明采用了以下技术方案：In order to achieve the above object, the present invention adopts the following technical solutions:
一种木薯全粉甜酒的制作方法，包括以下步骤：A kind of preparation method of cassava whole flour liqueur comprises the following steps:
(1)称量非即食型食用木薯全粉；(1) Weigh non-instant edible cassava powder;
(2)隔水加热将非即食型食用木薯全粉蒸熟，得到熟化木薯全粉；(2) steaming non-instant edible cassava powder by heating in water to obtain mature cassava powder;
(3)将熟化木薯全粉冷却至室温，加入温开水和甜酒曲，混合均匀，得到待发酵料；(3) Cool the mature cassava powder to room temperature, add warm boiled water and sweet wine koji, mix evenly, and obtain the material to be fermented;
(4)将待发酵料放置于陶制或玻璃容器内，密封，在温度为28～32℃湿度为70～80％的环境下静置发酵48～60h；(4) Place the material to be fermented in a pottery or glass container, seal it, and leave it to ferment for 48-60 hours at a temperature of 28-32° C. and a humidity of 70-80%;
(5)灭菌，即获得木薯全粉甜酒。(5) Sterilize to obtain cassava whole powder liqueur.
温开水温度为37～40℃。The temperature of warm water is 37-40°C.
温开水用量为所述非即食型食用木薯全粉重量的80％～95％。The amount of warm boiled water is 80%-95% of the weight of the non-instant edible cassava powder.
甜酒曲用量为非即食型食用木薯全粉重量的0.4％～0.6％。The dosage of the sweet wine koji is 0.4%-0.6% of the weight of the non-instant edible cassava powder.
所述非即食食用级木薯全粉理化与卫生指标均达到企业标准(Q/AN0001-2013)及相关标准要求；The physical, chemical and hygienic indicators of the non-instant edible grade cassava powder all meet the enterprise standard (Q/AN0001-2013) and relevant standard requirements;
所制备甜酒可直接食用，也可以将其放置-18℃及以下环境快速冷冻，待结成冰块时于温度为-4～-2℃存放，保质期达到6个月。The prepared liqueur can be eaten directly, or it can be placed in the environment of -18°C and below for rapid freezing, and when it is frozen into ice cubes, it can be stored at a temperature of -4～-2°C, and the shelf life can reach 6 months.
相对于现有技术，本发明的有益效果为：Compared with the prior art, the beneficial effects of the present invention are:
首先，本发明以非即食型食用木薯全粉为原料，经蒸熟、加入温开水与甜酒曲、发酵灭菌等制备甜酒，开拓了新的一种甜酒原料；此外由于木薯全粉除了淀粉外，还含有氨基酸、还原糖、及钙、钾、磷、镁等营养物质，营养价值高，且具有木薯特有的风味和不同于传统糯米甜酒的口感，老少皆宜；同时，木薯全粉甜酒的开发，促进了木薯粮食化进程，改革了木薯作为工业原料，价格低廉，经济效益不高局面，对木薯产业的发展具有积极意义。First of all, the present invention uses non-instant edible cassava whole powder as raw material, prepares sweet wine through steaming, adding warm boiled water and sweet wine koji, fermenting and sterilizing etc., has opened up a new kind of sweet wine raw material; In addition to starch, it also contains amino acids, reducing sugars, and nutrients such as calcium, potassium, phosphorus, and magnesium. It has high nutritional value, and has a unique flavor of cassava and a taste different from traditional glutinous rice liqueurs. The development of powder liqueur has promoted the process of cassava grain, and reformed the situation that cassava is used as an industrial raw material with low price and low economic benefits, which has positive significance for the development of cassava industry.
具体实施方式detailed description
实施例1Example 1
称量非即食型华南9号木薯全粉1000g；采用蒸锅将木薯全粉蒸熟，得到熟化木薯全粉；将熟化木薯全粉冷却至室温，称量800g温度为40℃开水和4g安琪甜酒曲加入其中，混合均匀后，移至陶瓷制的容器内，密封，将其静置于温度为32℃，湿度为70％环境中，发酵60h；再进行巴氏灭菌处理，温度为85℃，时间为40秒，即获得木薯全粉甜酒。Weigh 1000g of non-instant Huanan No. 9 cassava powder; steam the cassava powder in a steamer to obtain mature cassava powder; cool the mature cassava powder to room temperature, weigh 800g of boiled water at 40°C and 4g of Angelica Add the sweet wine koji to it, mix it evenly, move it into a ceramic container, seal it, put it in an environment with a temperature of 32°C and a humidity of 70%, and ferment for 60 hours; then pasteurize it at a temperature of 85 ℃, and the time is 40 seconds, the cassava whole flour liqueur is obtained.
实施例2Example 2
称量非即食型桂热891木薯全粉800g；采用蒸锅将木薯全粉蒸熟，得到熟化木薯全粉；将熟化木薯全粉冷却至室温，称量720g温度为37℃开水和将4g安琪甜酒曲加入其中，混合均匀后，移至玻璃制的容器内，密封，将其静置于温度为30℃，湿度为75％环境中，发酵56h；再进行巴氏灭菌处理，温度为80℃，时间为55秒，即获得木薯全粉甜酒。Weigh 800g of non-instant-to-eat Guire 891 cassava powder; steam the cassava powder in a steamer to obtain mature cassava powder; Add Qitian distiller's koji to it, mix it evenly, move it into a glass container, seal it, put it in an environment with a temperature of 30°C and a humidity of 75%, and ferment for 56 hours; then pasteurize it at a temperature of 80 DEG C, time is 55 seconds, promptly obtains cassava powder liqueur.
实施例3Example 3
称取非即食的面包木薯全粉1500g；采用蒸锅将木薯全粉蒸熟，得到熟化木薯全粉；将熟化木薯全粉冷却至室温，称量1425g温度为38℃开水和将9g安琪甜酒曲加入其中，混合均匀后，移至一玻璃制的容器内，密封，将其静置于温度为28℃，湿度为80％环境中，发酵48h；再进行巴氏灭菌处理，温度为80℃，时间为45秒，即获得木薯全粉甜酒。Weigh 1500g of non-instant bread cassava powder; steam the cassava powder in a steamer to obtain mature cassava powder; cool the mature cassava powder to room temperature, weigh 1425g of boiling water at 38°C and 9g of Angelica Add distiller's yeast into it, after mixing evenly, move it into a glass container, seal it, put it still in an environment with a temperature of 28°C and a humidity of 80%, and ferment for 48 hours; then pasteurize it at a temperature of 80 ℃, and the time is 45 seconds, the cassava whole flour liqueur is obtained.
所得甜酒可以根据个人需要喜好直接使用温开火冲饮食用，也可先将其置于温度为-18℃及以下快速冷冻，待结成冰块取出置于温度为-4～-2℃存放，保质期达到6个月。The obtained liqueur can be directly used as warm boiled fire for drinking and eating according to personal needs or preferences, or it can be quickly frozen at a temperature of -18°C or below, and it will be stored at a temperature of -4 to -2°C after it is frozen into ice cubes , The shelf life reaches 6 months.
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| 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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| 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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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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