CN105349318A - Making method of fresh sweet manioc sweet wine - Google Patents
Making method of fresh sweet manioc sweet wine Download PDFInfo
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- CN105349318A CN105349318A CN201510863758.2A CN201510863758A CN105349318A CN 105349318 A CN105349318 A CN 105349318A CN 201510863758 A CN201510863758 A CN 201510863758A CN 105349318 A CN105349318 A CN 105349318A
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Abstract
Provided is a making method of fresh sweet manioc sweet wine. The method comprises the following steps that the outer layer peel and the inner layer peel of fresh sweet manioc are removed, and the fresh sweet manioc with the peels removed are cleaned and drained; a crushing device is utilized for crushing the drained fresh sweet manioc, and sweet manioc pellets are obtained; the sweet manioc pellets are steamed, and steamed sweet manioc pellets are obtained; the steamed sweet manioc pellets are cooled to room temperature and mashed, warm boiled water and sweet wine yeast are added to be mixed to be uniform, and materials to be fermented are obtained; the materials to be fermented are moved to a ceramic or glass container, sealing is conducted, standing and fermentation are conducted for 50-72 h under the environment that the temperature ranges from 28 DEG C to 32 DEG C and the humidity ranges from 70% to 80%, sterilization and packaging are conducted, and a fresh sweet manioc sweet wine product is obtained. According to the making method of the fresh sweet manioc sweet wine, the fresh sweet manioc replaces sticky rice to make the sweet wine, and due to the fact that the sweet manioc contains starch and rich nutrient substances such as amino acid, calcium, potassium and magnesium, the made sweet wine is rich in bouquet, sour, sweet, tasty, smooth in mouthfeel and suitable for the old and the young.
Description
Technical field
The invention belongs to food processing technology field, particularly a kind of making method of fresh sweet cassava sweet wine.
Background technology
Sweet wine, also known as fermented glutinour rice, fermented glutinous rice etc., in existing more than the 2000 year history of China, there is improving a poor appetite, help digestion, lively atmosphere nourishes blood, actively to stimulate the menstrual flow, effect of enrich blood green blood and moistening lung, being the good merchantable brand of the elderly, pregnant and lying-in women and person's benefiting qi and nourishing blood in poor health, is the food of puerpera, the person's of just recovering from a dangerous illness tonic prioritizing selection of being confined in childbirth.
Tradition sweet wine is raw material with glutinous rice always, and fermented by natural microbial or pure distiller's yeast, taste is fragrant and sweet pure and sweet, and nutritive ingredient is easily absorbed by the body, and can stimulate digestion glandular secretion, improves a poor appetite, and has aid digestion, all-ages, all drinkable throughout the year.
Sweet cassava refers to the cassava of prussic acid content lower than 50mg/kg, and in starch component, amylopectin accounts for more than 83%, character and glutinous rice closely similar.Sweet cassava itself is also containing VITAMIN, amino acid and calcium, potassium, phosphorus, magnesium etc. nutritive substance and trace element simultaneously, comprehensive nutrition.Current sweet cassava mainly makes snackfoods and sells use, but because cassava is perishable rotten, be not easy to transport, therefore sell contiguous in producing region is only limitted to, market is limited and price is not high, many times even can only produce starch as industrial raw material, not play its quality sundry grain characteristic, constrain sweet cassava industry development to a great extent.
Summary of the invention
The object of the invention is to the defect solving the existence of above-mentioned prior art, a kind of making method of fresh sweet cassava sweet wine is provided, substitute glutinous rice with fresh sweet cassava and make sweet wine, exploitation is containing the novel sweet wine of one enriching the nutritive substance such as reducing sugar, VITAMIN, amino acid and calcium, potassium, phosphorus, magnesium, aroma is strong, sweet and sour taste, mouthfeel is smooth, all-ages.Widen sweet cassava purposes simultaneously, improve the economic benefit of sweet cassava industry.
To achieve these goals, present invention employs following technical scheme:
A making method for fresh sweet cassava sweet wine, comprises the following steps:
(1) outer for fresh sweet cassava interior two-layer skin is removed, clean up, drain;
(2) use disintegrating apparatus that the fresh sweet cassava after draining is carried out fragmentation, obtain sweet cassava grain;
(3) described to (2) sweet cassava grain is cooked, obtain slaking sweet cassava grain;
(4) described to (3) slaking sweet cassava grain is cooled to room temperature, smashs into mud to pieces, then add warm water and koji, mix, obtain treating fermentation material;
(5) will treat described in (4) that fermentation material moves in ceramic or Glass Containers, sealing, standing for fermentation 50 ~ 72h under be 28 ~ 32 DEG C of humidity being the environment of 70 ~ 80% in temperature, sterilizing is also packaged to be fresh sweet cassava liqueur products.
Described fresh sweet cassava refers to the sweet cassava in results 20 hours.
Described fresh and sweet cassava epidermis clearance reaches 100%.
Sweet cassava grain granularity≤6mm.
Warm water temperature is 37 ~ 40 DEG C.
Warm water addition is 25% ~ 35% of sweet cassava mud weight.
Koji consumption is 0.2% ~ 0.6% of sweet cassava mud weight.
Gained fresh sweet cassava 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 with fresh sweet cassava substitute glutinous rice make sweet wine, because sweet cassava is except containing except starch, enrich the nutritive substances such as amino acid, calcium, potassium, phosphorus, magnesium in addition, made sweet wine except aroma strong, sweet and sour taste, mouthfeel is smooth, suit the taste of both old and young; Relative to fresh sweet cassava, the storing of sweet cassava sweet wine is convenient, and the quality guaranteed period is longer, and can solve that fresh and sweet cassava is perishable very well, transport inconvenience etc. causes sales volume not high and the problem such as cheap, is conducive to increasing peasant income; In addition, sweet cassava sweet wine, because of raw material difference, has larger difference with traditional sweet rice wine at mouthfeel, sugariness and nutritive substance etc., has cassava special flavour sweet wine for people provide one.
Embodiment
Embodiment 1
Get the SC9 sweet cassava that test base, agricultural extension station, Wuming, Guangxi gathers in the crops 4 hours, outside divesting, after entocuticle, clean with tap water;
Use the dish machine of falling into carry out fragmentation and obtain manioc pellet, manioc pellet granularity is less than 6mm;
Sweet cassava grain is put to steamer water proof heating cook;
After slaking manioc pellet is cooled to room temperature, smash into mud to pieces, weigh 1000g, put in a clean pottery with cover, weighing 250g temperature is that 40 DEG C of boiling water and 4g Angel koji disperse wherein, after mixing, and sealing, being placed in temperature is 28 DEG C, in humidity 70% environment, and fermentation 72h;
Sweet wine is carried out pasteurisation treatment, and namely temperature is 75 DEG C, and the time is 55 seconds, namely obtains fresh sweet cassava sweet wine.
Embodiment 2
Get cassava test base, Guangxi academy of agricultural sciences and gather in the crops 20 hours osmanthus heat 891 sweet cassavas, outer interior two-layer epidermis is divested completely; Clean up with tap water;
Use the dish machine of falling into carry out fragmentation and obtain manioc pellet, manioc pellet granularity is less than 6mm;
Sweet cassava grain steamer water proof is cooked;
When slaking manioc pellet is cooled to room temperature, smash into mud to pieces, weigh 2000g, put in a cleaned glass container, weighing 700g temperature is that 37 DEG C of warm waters and 12g Angel koji add wherein, mixes, sealing, being placed in temperature is 32 DEG C, in humidity 75% environment, and fermentation 50h;
Sweet wine is carried out pasteurisation treatment, and namely temperature is 85 DEG C, and the time is 35 seconds, namely obtains fresh sweet cassava sweet wine.
Embodiment 3
Get Guangxi cassava institute test base and gather in the crops 12 hours bread cassavas, outer interior two-layer epidermis is divested completely, cleans up with tap water;
Use the dish machine of falling into carry out fragmentation and obtain manioc pellet, the granularity of manioc pellet is less than 6mm;
Sweet cassava grain is put water proof to steamer cook;
When slaking manioc pellet is cooled to room temperature, smash into mud to pieces, weigh 1500g, put in a cleaned glass container, weighing 450g temperature is that 38 DEG C of warm waters and 7.5g Angel koji are added in cassava mud, after mixing, and sealing, being placed in temperature is 30 DEG C, in humidity 80% environment, and fermentation 60h;
Sweet wine is carried out pasteurisation treatment, and namely temperature is 80 DEG C, and the time is 45 seconds, namely obtains fresh sweet cassava sweet wine.
Claims (7)
1. a making method for fresh sweet cassava sweet wine, is characterized in that, comprise the following steps:
(1) outer for fresh sweet cassava interior two-layer skin is removed, clean up, drain;
(2) use disintegrating apparatus that the fresh sweet cassava after draining is carried out fragmentation, obtain sweet cassava grain;
(3) described to (2) sweet cassava grain is cooked, obtain slaking sweet cassava grain;
(4) described to (3) slaking sweet cassava grain is cooled to room temperature, smashs into mud to pieces, then add warm water and koji, mix, obtain treating fermentation material;
(5) will treat described in (4) that fermentation material moves in ceramic or Glass Containers, sealing, standing for fermentation 50 ~ 72h under be 28 ~ 32 DEG C of humidity being the environment of 70 ~ 80% in temperature, sterilizing is also packaged to be fresh sweet cassava liqueur products.
2. the making method of a kind of fresh sweet cassava sweet wine according to claim 1, is characterized in that: described fresh sweet cassava refers to the sweet cassava in results 20 hours.
3. the making method of a kind of fresh sweet cassava sweet wine according to claim 1, is characterized in that: described fresh and sweet cassava epidermis clearance reaches 100%.
4. the making method of a kind of fresh sweet cassava sweet wine according to claim 1, is characterized in that: sweet cassava grain granularity≤6mm.
5. the making method of a kind of fresh sweet cassava sweet wine according to claim 1, is characterized in that: warm water temperature is 37 ~ 40 DEG C.
6. the making method of a kind of fresh sweet cassava sweet wine according to claim 1, is characterized in that: warm water addition is 25% ~ 35% of sweet cassava mud weight.
7. the making method of a kind of fresh sweet cassava sweet wine according to claim 1, is characterized in that: koji consumption is 0.2% ~ 0.6% of sweet cassava mud weight.
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| Application Number | Priority Date | Filing Date | Title |
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| CN201510863758.2A CN105349318B (en) | 2015-11-30 | 2015-11-30 | A kind of production method of fresh cassava sweet wine |
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| CN201510863758.2A CN105349318B (en) | 2015-11-30 | 2015-11-30 | A kind of production method of fresh cassava sweet wine |
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| CN105349318A true CN105349318A (en) | 2016-02-24 |
| CN105349318B CN105349318B (en) | 2018-08-10 |
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Cited By (5)
| 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 |
| CN109112030A (en) * | 2018-08-31 | 2019-01-01 | 天峨县平昌生态农业有限公司 | The preparation method of sweet potato sweet wine |
| CN110467989A (en) * | 2019-08-28 | 2019-11-19 | 广西壮族自治区亚热带作物研究所（广西亚热带农产品加工研究所） | A kind of production method of cassava semisolid fermented glutinour rice |
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| CN102344864A (en) * | 2010-07-29 | 2012-02-08 | 曹志 | Fruit wine of cassava |
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| CN103859255A (en) * | 2014-03-24 | 2014-06-18 | 广西大学 | Fresh cassava dumpling wrappers and preparation method thereof |
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2015
- 2015-11-30 CN CN201510863758.2A patent/CN105349318B/en active Active
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| CN102344864A (en) * | 2010-07-29 | 2012-02-08 | 曹志 | Fruit wine of cassava |
| CN102344872A (en) * | 2011-10-28 | 2012-02-08 | 海南大学 | Method for preparing sweet potato yellow wine containing anthocyanidin |
| CN104726263A (en) * | 2013-12-24 | 2015-06-24 | 青岛休闲食品有限公司 | Production method of black glutinous rice fermented wine |
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Cited By (5)
| 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 |
| CN109112030A (en) * | 2018-08-31 | 2019-01-01 | 天峨县平昌生态农业有限公司 | The preparation method of sweet potato sweet wine |
| CN110467989A (en) * | 2019-08-28 | 2019-11-19 | 广西壮族自治区亚热带作物研究所（广西亚热带农产品加工研究所） | A kind of production method of cassava semisolid fermented glutinour rice |
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| CN105349318B (en) | 2018-08-10 |
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