CN105670872B - Light violet potato original makes health liquor and its production technology - Google Patents
Light violet potato original makes health liquor and its production technology Download PDFInfo
- Publication number
- CN105670872B CN105670872B CN201610257798.7A CN201610257798A CN105670872B CN 105670872 B CN105670872 B CN 105670872B CN 201610257798 A CN201610257798 A CN 201610257798A CN 105670872 B CN105670872 B CN 105670872B
- Authority
- CN
- China
- Prior art keywords
- yeast
- juice
- added
- liquefaction
- wine
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Active
Links
Classifications
-
- 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
Landscapes
- Chemical & Material Sciences (AREA)
- Organic Chemistry (AREA)
- Engineering & Computer Science (AREA)
- Health & Medical Sciences (AREA)
- Biochemistry (AREA)
- Bioinformatics & Cheminformatics (AREA)
- General Engineering & Computer Science (AREA)
- General Health & Medical Sciences (AREA)
- Genetics & Genomics (AREA)
- Life Sciences & Earth Sciences (AREA)
- Wood Science & Technology (AREA)
- Zoology (AREA)
- Alcoholic Beverages (AREA)
- Distillation Of Fermentation Liquor, Processing Of Alcohols, Vinegar And Beer (AREA)
Abstract
Light violet potato original makes health liquor and its production technology, belongs to light violet potato original fruit fermented type health liquor and production technology.It by be beaten, squeeze the juice with color protection, antibacterial, liquefaction, adjust index, prepare that distiller's yeast liquid, to prepare distiller's yeast liquid, main fermentation, rear fermentation, ageing, lower glue and post-processing obtained.The fresh purple sweet potato health-care wine produced using the method for the present invention, the light violet potato anthocyanidin content 53.8mg/100g of raw material, light violet potato original juice fermentation wine reach 77.4% by anthocyanidin content 41.66mg/100g after ageing in 5 months, anthocyanidin retention rate；Methanol content 313mg/L.Preferably remain the health nutrients composition such as purple sweet potato color and luster and anthocyanidin.
Description
Technical field
Light violet potato original makes health liquor and its production technology, belongs to light violet potato original fruit fermented type health liquor and production technology.
Background technology
Purple sweet potato is a category for sweet potato, is pigment type sweet potato variety.Before the 1980s, sweet potato is China main producing region
The grain ration (coarse food grain) of people and one of the primary raw material of beverage white wine (edible alcohol).After the 1980s, sweet potato production
Grain ration production field is essentially dropped out, the agricultural product structure based on feed form cultivation is gradually formed.In the 21st century, people are to sweet potato
Starch, sweet potato vermicelli, potato dried meat, the full powder of purple sweet potato, purple potato pigment and the demand of the mini sweet potato of fresh food and purple sweep potato increasingly increase
Add, especially sciemtifec and technical sphere discloses healthcare function sexual element and the effect of purple sweet potato, production and kind, the processing and application of sweet potato
There is new variation.People the sweet potato of yield high (2000kg/ mus or more, 20% or more starch rate) be mainly used for starch and
Glass noodle processing；By disease-resistant resistance to storage or containing sugar it is high, the preferable sweet potato of food flavor as edible-type, dish type and fruit type category, in addition to
Fresh food is outer, is also used for being processed into potato dried meat, French fries, potato chips etc.；It will be complete for extracting pigment, processing purple sweet potato containing the high purple sweet potato of anthocyanidin
Powder and health care fresh food etc..
For light violet potato rich in anthocyanidin up to 40~126mg/100g, some kinds are up to 170mg/100g；Selenium containing vegetable active,
Selenium element is up to 5ug/100g or so, is that the fruit such as general fruit wine raw material grape, Kiwi berry, citrus, apple, pears, red bayberry contain selenium
20-40 times of amount；Also contain much starch, soluble sugar, multivitamin and a variety of amino acid, dietary fiber, β-carrot
The multi minerals prime element such as element, protein, fat and abundant calcium, iron.Its biological value is main higher than rice, wheat flour etc.
Food species is known as long-life health care food by nutritionist.The tender sharp nutritional ingredient of purple sweet potato vines is also extremely abundant, is referred to as " vegetable
Dish queen ".
Anthocyanidin is the disease preventing and treating that 21 century scientific circles find, safeguards that human health is most direct, most effective, safest
Free radical scavenger can protect human body from the damage of free radical harmful substance, enhance immunity of organisms, inhibit tumour cell
Breeding enhances blood vessel elasticity, promotes blood circulation, and prevents the generation of the diseases such as gastric cancer, liver cancer, angiocarpy, makes one to have good health and a long life.
Selenium element platymiscium activity selenium contained by light violet potato is combined with amino acid by bioconversion in purple sweet potato growth course
It forms, exists generally in the form of selenomethionine.Selenium promotes sodium salt excretion with anthocyanidin, and aged blood is made to restore young state work(
Energy.Selenium is classified as one of daily diet nutrient by Chinese Soclety of Nutrition in 1988 (must take in 50-250ug's for each person every day
Selenium).
Sweet potato cultivated area China accounts for 75% of the world or so, and total output accounts for 85% of the world or so, and (1.5 hundred million tons/year, put down
Equal per mu yield 1267kg).China has development purple sweet potato and produces superior natural conditions and plantation technical ability.China human mortality aging is in
The present situation of the serious selenium deficiency of inferior health constitution and Electric Field At Ground In Partial Region in the elderly (has 72% regional selenium deficiency, 30% area serious
Selenium deficiency), form the extensive market demand trend of purple sweet potato product.Develop purple sweet potato production and deep processing, is conducive to improve national body
Voxel matter promotes agricultural development, increases farmers' income, and improves urban and rural residents' employment rate etc., all has a very important significance.
Sweet potato brewing spirit has been mature technology, and the subject study of light violet potato original fruit fermented health-care wine, is just started to walk.
That reports at present has the purple sweet potato liquor developed on the basis of grain neutral spirit technique, yellow rice wine and pure mellow wine technique etc..Purple sweet potato anthocyanin is chemically
Matter is more active, and to light, to thermo-responsive (ultraviolet light exception), 40 DEG C of above sections are faded, in acidic environment general 70 DEG C can
Destroy its molecular structure, relevant information introduction, under the conditions of neutral and meta-alkalescence, heating cooking purple sweet potato food, florigen glycosides energy
Stability is enough kept, does not lose original activity, is i.e. purple sweet potato food culinary art cannot add vinegar or acid condiment；Anthocyanidin is in acid solution
In it is positively charged；15% or so starch contained by light violet potato is the notable feature for being different from fruit wine raw material；Light violet potato also contains pectin
Matter about 1.4%, pectin content are the important features for the pectin content for being higher by all liquor-making raw materials, and the methanol decomposed accounts for about original
Expect fruit juice, pomace (or finished product) 0.76%, be 19 times of red wine national standard Con trolling index 0.04%, by white wine wine degree conversion
It is 100 times of grain neutral spirit Con trolling index afterwards.
Invention content
The problem to be solved in the present invention, which is just to provide, a kind of can preferably retain the health nutrients such as purple sweet potato color and luster and anthocyanidin
The fresh purple sweet potato health-care wine of composition.
Its technical solution is as follows：
A kind of light violet potato original wine health liquor, key technology are to be made by the following method：
1) it cleans, sterilize：Light violet potato cleans up, then immerses containing SO215~20 minutes in the disinfectant of 150mg/L, drip
It is dry；
2) it is beaten, squeezes the juice and color protection, antibacterial：The purple sweet potato for sterilizing, draining is sent to beater mashing to squeeze the juice, is beaten in former fruit
While slurry feeding, it is separately added into the arabo-ascorbic acid of 0.1~0.2g/kg and the Citric Acid Mono shield of 1~2g/kg again by fruit
Color now adds so that 10 times of sterile waters are now molten；After juice, slag separation, it is separately added into Nisin0.05g/kg antibacterials in juice, slag immediately, and
It is pumped into the liquefied pot of next procedure and liquefies immediately；Following process juice, slag divide tank to brew respectively, and purple sweet potato juice is processed into dry wine, half
Dry wine；Purple sweet potato is processed into sweet wine, half sweet wine；
3) it liquefies：It is separately added into pure Rhizopus husband's song 3~5g/kg, a- 1.5~2.5g/kg of amylase by juice, slag weight,
28~36 DEG C are kept the temperature after mixing to liquefy 6~24 hours；Head mold, after a- amylase infiltrates 15 minutes with ten times of purple sweet potato juice in advance
Be added in the juice of liquefied pot, slag, after mixing capping stand liquefaction；
4) index is adjusted：Liquefaction juice, liquefaction slag adjust separately sugar, sour index：
1. the juice that liquefies adjusts acidity to 0.4~0.6g/100ml with citric acid；
2. the slag that liquefies is added after 2.5 times of sterile waters into liquefied fermented glutinous rice, 0.4~0.6g/100ml of acidity is adjusted with citric acid, is adopted
With maltose or fructose syrup and honey 7:3 weight ratio adjusts liquefied fermented glutinous rice pol to 22%；
Purple sweet potato liquefaction juice, liquefied fermented glutinous rice are mended Nisin is adjusted to reach 0.05g/L antibacterials respectively, then be pumped into ferment tank respectively；
5) distiller's yeast liquid is prepared：Grape wine, that is, fruit wine active dry yeast is using three-level activation, expansion culture：
1. yeast paste：1 part of dry ferment is added in the sterilizing syrup that level-one is 10 parts of 5~8g/100ml, in 33~37 DEG C of activation
25 minutes or so yeast pastes processed；
2. yeast kind：Two level is that the clay yeast kind of 1 part of yeast is added in 10 parts of liquefaction purple sweet potato juices, pours into activated yeast mud, shakes
25~33 DEG C of even temperature control is cultivated 2~6 hours, and observation yeast tide moves animated period and pours into distiller's yeast tank culture；
3. distiller's yeast liquid：Three-level be 10 parts liquefaction purple sweet potato juices be added 1 part of yeast kind, move into Cattell tank yeast kind, temperature control 20~
25 DEG C are cultivated 6~10 hours as distiller's yeast liquid, and yeast tide, which moves animated period and is pumped into fermentation tank liquefaction juice or liquefied fermented glutinous rice, to ferment；
6) distiller's yeast liquid is prepared：Fermented glutinour rice rice starter powder is broken into fine powder, by liquefaction juice, 0.2~0.5% fermented glutinour rice of liquefied fermented glutinous rice weight
The bent fine powder of rice infiltrates 20 minutes for use with 20 times of liquefaction juice or liquefied fermented glutinous rice in 30 DEG C；
7) main fermentation：By liquefaction juice, 5~10% addition distiller's yeast liquid of liquefied fermented glutinous rice weight, 4~10% are added distiller's yeast liquid, in
25~28 DEG C of main fermentations 8~12 days, karusen residual sugar is 1.5% hereinafter, main fermentation terminates, and detaches after the unstrained liquor after foot slag enters
Ferment；
8) it ferments after：Extract main fermentation unstrained liquor out, and tank, at canful, unstrained liquor, which is mended, adjusts Nisin to reach 0.05g/L antibacterials, is added
Refined edible alcohol improves 3~4 degree of unstrained liquor wine degree, and 18~22 DEG C of temperature control is sealed by fermentation 18~25 days, and residual sugar 4g/L is hereinafter, knot
Ferment after beam；
9) ageing, lower glue：After extraction the limpid wine liquid in the upper layer of fermentation ends and at canful after, chitosan 0.5~1g/ is added
L antibacterials；With 16.5~18%vol of the adjustment wine degree assimilations of refined edible alcohol and antibacterial；The oxygen barrier ageing of natural epidemic disaster in booth environment 1 year with
On；
10) it post-processes：The purple sweet potato liquor of ageing 1 year or more is up to standard by rechecking, and takes advantage of cold heat sterilization；
11) it bottles.
A kind of light violet potato original makes the production technology of health liquor, and key technology is to include the following steps：
1) it cleans, sterilize：Light violet potato cleans up, then immerses containing SO215~20 minutes in the disinfectant of 150mg/L, drip
It is dry；
2) it is beaten, squeezes the juice and color protection, antibacterial：The purple sweet potato for sterilizing, draining is sent to beater mashing to squeeze the juice, is beaten in former fruit
While slurry feeding, it is separately added into the arabo-ascorbic acid of 0.1~0.2g/kg and the Citric Acid Mono shield of 1~2g/kg again by fruit
Color now adds so that 10 times of sterile waters are now molten；After juice, slag separation, it is separately added into Nisin0.05g/kg antibacterials in juice, slag immediately, and
It is pumped into the liquefied pot of next procedure and liquefies immediately；Following process juice, slag divide tank to brew respectively, and purple sweet potato juice is processed into dry wine, half
Dry wine；Purple sweet potato is processed into sweet wine, half sweet wine；
3) it liquefies：It is separately added into pure Rhizopus husband's song 3~5g/kg, a- 1.5~2.5g/kg of amylase by juice, slag weight,
28~36 DEG C are kept the temperature after mixing to liquefy 6~24 hours；Head mold, after a- amylase infiltrates 15 minutes with ten times of purple sweet potato juice in advance
Be added in the juice of liquefied pot, slag, after mixing capping stand liquefaction；
4) index is adjusted：Liquefaction juice, liquefaction slag adjust separately sugar, sour index：
1. the juice that liquefies adjusts acidity to 0.4~0.6g/100ml with citric acid；
2. the slag that liquefies is added after 2.5 times of sterile waters into liquefied fermented glutinous rice, 0.4~0.6g/100ml of acidity is adjusted with citric acid, is adopted
With maltose or fructose syrup and honey 7:3 weight ratio adjusts liquefied fermented glutinous rice pol to 22%；
Purple sweet potato liquefaction juice, liquefied fermented glutinous rice are mended Nisin is adjusted to reach 0.05g/L antibacterials respectively, then be pumped into ferment tank respectively；
5) distiller's yeast liquid is prepared：Grape wine, that is, fruit wine active dry yeast is using three-level activation, expansion culture：
1. yeast paste：1 part of dry ferment is added in the sterilizing syrup that level-one is 10 parts of 5~8g/100ml, in 33~37 DEG C of activation
25 minutes or so yeast pastes processed；
2. yeast kind：Two level is that the clay yeast kind of 1 part of yeast is added in 10 parts of liquefaction purple sweet potato juices, pours into activated yeast mud, shakes
25~33 DEG C of even temperature control is cultivated 2~6 hours, and observation yeast tide moves animated period and pours into distiller's yeast tank culture；
3. distiller's yeast liquid：Three-level be 10 parts liquefaction purple sweet potato juices be added 1 part of yeast kind, move into Cattell tank yeast kind, temperature control 20~
25 DEG C are cultivated 6~10 hours as distiller's yeast liquid, and yeast tide, which moves animated period and is pumped into fermentation tank liquefaction juice or liquefied fermented glutinous rice, to ferment；
6) distiller's yeast liquid is prepared：Fermented glutinour rice rice starter powder is broken into fine powder, by liquefaction juice, 0.2~0.5% fermented glutinour rice of liquefied fermented glutinous rice weight
The bent fine powder of rice infiltrates 20 minutes for use with 20 times of liquefaction juice or liquefied fermented glutinous rice in 30 DEG C；
7) main fermentation：By liquefaction juice, 5~10% addition distiller's yeast liquid of liquefied fermented glutinous rice weight, 4~10% are added distiller's yeast liquid, in
25~28 DEG C of main fermentations 8~12 days, karusen residual sugar is 1.5% hereinafter, main fermentation terminates, and detaches after the unstrained liquor after foot slag enters
Ferment；
8) it ferments after：Extract main fermentation unstrained liquor out, and tank, at canful, unstrained liquor, which is mended, adjusts Nisin to reach 0.05g/L antibacterials, is added
Refined edible alcohol improves 3~4 degree of unstrained liquor wine degree, and 18~22 DEG C of temperature control is sealed by fermentation 18~25 days, and residual sugar 4g/L is hereinafter, knot
Ferment after beam；
9) ageing, lower glue：After extraction the limpid wine liquid in the upper layer of fermentation ends and at canful after, chitosan 0.5~1g/ is added
L antibacterials；With 16.5~18%vol of the adjustment wine degree assimilations of refined edible alcohol and antibacterial；The oxygen barrier ageing of natural epidemic disaster in booth environment 1 year with
On；
10) it post-processes：The purple sweet potato liquor of ageing 1 year or more is up to standard by rechecking, and takes advantage of cold heat sterilization；
11) it bottles.
Compared with prior art, the present invention has the advantages that：
The fresh purple sweet potato health-care wine produced using the method for the present invention, product quality reach fermentation fruit wine standard.Product color compared with
Former fruit is slightly faded, i.e., is down to aubergine by purple；Using spectrophotometry, the light violet potato anthocyanidin content of raw material
53.8mg/100g, light violet potato original juice fermentation wine are retained by anthocyanidin content 41.66mg/100g after ageing in 5 months, anthocyanidin
Rate reaches 77.4%；Methanol content 313mg/L is that red wine national standard limits the 78.25% of index 400mg/L.Preferably protect
The health nutrients composition such as purple sweet potato color and luster and anthocyanidin is stayed.
Specific implementation mode：
Embodiment 1：
A kind of light violet potato original wine health liquor, key technology are to be made by the following method：
1) it cleans, sterilize：Light violet potato answers fresh nothing to go mouldy, rot, and cleans up no silt, impurity, then immerse and contain
SO2It 15 minutes in the disinfectant of 150mg/L, drains, is immediately fed into next procedure mashing；
2) it is beaten, squeezes the juice and color protection, antibacterial：The purple sweet potato for sterilizing, draining is sent to beater mashing to squeeze the juice, is beaten in former fruit
While slurry feeding, the arabo-ascorbic acid of 0.1g/kg and the Citric Acid Mono color protection of 2g/kg are separately added into again by fruit, with 10 times
Sterile water is now molten now to be added；After juice, slag separation, it is separately added into Nisin0.05g/kg antibacterials in juice, slag immediately, and be pumped into immediately
It liquefies in the liquefied pot of next procedure；Following process juice, slag divide tank to brew respectively, and purple sweet potato juice is processed into dry wine, half dry wine；Purple sweet potato
Slag is processed into sweet wine, half sweet wine；
3) it liquefies：It is separately added into pure Rhizopus husband's song 3g/kg, a- amylase 2 .5g/kg by juice, slag weight, is protected after mixing
28 DEG C of temperature liquefies 24 hours；Head mold, a- amylase infiltrated 15 minutes with ten times of purple sweet potato juice in advance after be added liquefied pot juice,
Capping, which is stood, in slag, after mixing liquefies；
4) index is adjusted：Liquefaction juice, liquefaction slag adjust separately sugar, sour index：
1. the juice that liquefies adjusts acidity to 0.4g/100ml with citric acid；
2. the slag that liquefies is added after 2.5 times of sterile waters into liquefied fermented glutinous rice, acidity 0.4g/100ml is adjusted with citric acid, using maltose
Or fructose syrup and honey 7:3 weight ratio adjusts liquefied fermented glutinous rice pol to 22%；
Purple sweet potato liquefaction juice, liquefied fermented glutinous rice are mended Nisin is adjusted to reach 0.05g/L antibacterials respectively, then be pumped into ferment tank respectively；
5) distiller's yeast liquid is prepared：Grape wine, that is, fruit wine active dry yeast is using three-level activation, expansion culture：Culture solution is container
The 80% of volume, container are ventilation closing device, and culture period stirs or be passed through frequently filtrated air (oxygen), yeast between every grade
It cultivates within 10 degree of the temperature difference；
1. yeast paste：1 part of dry ferment is added in the sterilizing syrup that level-one is 10 parts of 5g/100ml, is made within 25 minutes in 37 DEG C of activation
Yeast paste is prepared using stainless steel barrel；
2. yeast kind：Two level is that the clay yeast kind of 1 part of yeast is added in 10 parts of liquefaction purple sweet potato juices, pours into activated yeast mud, shakes
25 DEG C of even temperature control is cultivated 6 hours, and observation yeast tide moves animated period and pours into distiller's yeast tank culture, is prepared using stainless steel Cattell tank；
3. distiller's yeast liquid：Three-level is that 1 part of yeast kind is added in 10 parts of liquefaction purple sweet potato juices, moves into Cattell tank yeast kind, 20 DEG C of temperature control
It is distiller's yeast liquid to cultivate 10 hours, and yeast tide, which moves animated period and is pumped into fermentation tank liquefaction juice or liquefied fermented glutinous rice, to ferment, using stainless steel wine
It is prepared by female tank；
Ripe distiller's yeast liquid is containing yeast number up to 0.8 hundred million/ml or more, and bud ratio 30% or so, yeast spores wall is thin, Dissolve things inside
Sparkling and crystal-clear bright, vitality is vigorous, and dead yeast is less than 1/ml, cleaning-less bacteria infection.
6) distiller's yeast liquid is prepared：Fermented glutinour rice rice starter powder is broken into fine powder, and the 0.2% fermented glutinour rice rice by liquefaction juice, liquefied fermented glutinous rice weight is bent
Fine powder infiltrates 20 minutes for use with 20 times of liquefaction juice or liquefied fermented glutinous rice in 30 DEG C；
7) main fermentation：By liquefaction juice, 5% addition distiller's yeast liquid of liquefied fermented glutinous rice weight, 10% is added distiller's yeast liquid (fermented glutinour rice song dry
Metering is 0.2~0.5%), in 25 DEG C of main fermentations 12 days, karusen residual sugar is 1.5% hereinafter, main fermentation terminates, and detaches foot
Unstrained liquor after slag enters rear ferment；
8) it ferments after：Extract main fermentation unstrained liquor out, and tank, at canful, unstrained liquor, which is mended, adjusts Nisin to reach 0.05g/L antibacterials, is added
Refined edible alcohol improves 3 degree of unstrained liquor wine degree, 22 DEG C of temperature control, sealing and fermenting 18 days, residual sugar 4g/L hereinafter, after ferment；
9) ageing, lower glue：After extraction the limpid wine liquid in the upper layer of fermentation ends and at canful after, it is anti-that chitosan 0.5g/L is added
Bacterium, and pectic substance is removed with this and protein achievees the purpose that lower glue, clarification wine liquid；With refined edible alcohol adjustment wine degree 18%
Vol assimilates and antibacterial；Oxygen barrier ageing of natural epidemic disaster in booth environment 1 year or more, tank switching is primary at quarterly intervals, detaches wine foot, misses summer
Not tank switching, wine liquid ageing continue ageing not tank switching after 1 year；
10) it post-processes：The purple sweet potato liquor of ageing 1 year or more is up to standard by being rechecked after cross-flow filtration, inspection, blending and tasting, then
Enter -5 DEG C of freezer (or refrigerated cylinder) warp to handle 7 days, takes advantage of cold heat sterilization；
11) it bottles：After refined filtration purple sweet potato liquor is by stability test qualification, bottling, storage.
A kind of light violet potato original makes the production technology of health liquor, and key technology is to include the following steps：
1) it cleans, sterilize：Light violet potato answers fresh nothing to go mouldy, rot, and cleans up no silt, impurity, then immerse and contain
SO2It 15 minutes in the disinfectant of 150mg/L, drains, is immediately fed into next procedure mashing；
2) it is beaten, squeezes the juice and color protection, antibacterial：The purple sweet potato for sterilizing, draining is sent to beater mashing to squeeze the juice, is beaten in former fruit
While slurry feeding, the arabo-ascorbic acid of 0.1g/kg and the Citric Acid Mono color protection of 2g/kg are separately added into again by fruit, with 10 times
Sterile water is now molten now to be added；After juice, slag separation, it is separately added into Nisin0.05g/kg antibacterials in juice, slag immediately, and be pumped into immediately
It liquefies in the liquefied pot of next procedure；Following process juice, slag divide tank to brew respectively, and purple sweet potato juice is processed into dry wine, half dry wine；Purple sweet potato
Slag is processed into sweet wine, half sweet wine；
3) it liquefies：It is separately added into pure Rhizopus husband's song 3g/kg, a- amylase 2 .5g/kg by juice, slag weight, is protected after mixing
28 DEG C of temperature liquefies 24 hours；Head mold, a- amylase infiltrated 15 minutes with ten times of purple sweet potato juice in advance after be added liquefied pot juice,
Capping, which is stood, in slag, after mixing liquefies；
4) index is adjusted：Liquefaction juice, liquefaction slag adjust separately sugar, sour index：
1. the juice that liquefies adjusts acidity to 0.4g/100ml with citric acid；
2. the slag that liquefies is added after 2.5 times of sterile waters into liquefied fermented glutinous rice, acidity 0.4g/100ml is adjusted with citric acid, using maltose
Or fructose syrup and honey 7:3 weight ratio adjusts liquefied fermented glutinous rice pol to 22%；
Purple sweet potato liquefaction juice, liquefied fermented glutinous rice are mended Nisin is adjusted to reach 0.05g/L antibacterials respectively, then be pumped into ferment tank respectively；
5) distiller's yeast liquid is prepared：Grape wine, that is, fruit wine active dry yeast is using three-level activation, expansion culture：Culture solution is container
The 80% of volume, container are ventilation closing device, and culture period stirs or be passed through frequently filtrated air (oxygen), yeast between every grade
It cultivates within 10 degree of the temperature difference；
1. yeast paste：1 part of dry ferment is added in the sterilizing syrup that level-one is 10 parts of 5g/100ml, is made within 25 minutes in 37 DEG C of activation
Yeast paste is prepared using stainless steel barrel；
2. yeast kind：Two level is that the clay yeast kind of 1 part of yeast is added in 10 parts of liquefaction purple sweet potato juices, pours into activated yeast mud, shakes
25 DEG C of even temperature control is cultivated 6 hours, and observation yeast tide moves animated period and pours into distiller's yeast tank culture, is prepared using stainless steel Cattell tank；
3. distiller's yeast liquid：Three-level is that 1 part of yeast kind is added in 10 parts of liquefaction purple sweet potato juices, moves into Cattell tank yeast kind, 20 DEG C of temperature control
It is distiller's yeast liquid to cultivate 10 hours, and yeast tide, which moves animated period and is pumped into fermentation tank liquefaction juice or liquefied fermented glutinous rice, to ferment, using stainless steel wine
It is prepared by female tank；
Ripe distiller's yeast liquid is containing yeast number up to 0.8 hundred million/ml or more, and bud ratio 30% or so, yeast spores wall is thin, Dissolve things inside
Sparkling and crystal-clear bright, vitality is vigorous, and dead yeast is less than 1/ml, cleaning-less bacteria infection.
6) distiller's yeast liquid is prepared：Fermented glutinour rice rice starter powder is broken into fine powder, and the 0.2% fermented glutinour rice rice by liquefaction juice, liquefied fermented glutinous rice weight is bent
Fine powder infiltrates 20 minutes for use with 20 times of liquefaction juice or liquefied fermented glutinous rice in 30 DEG C；
7) main fermentation：By liquefaction juice, 5% addition distiller's yeast liquid of liquefied fermented glutinous rice weight, 10% is added distiller's yeast liquid (fermented glutinour rice song dry
Metering is 0.2~0.5%), in 25 DEG C of main fermentations 12 days, karusen residual sugar is 1.5% hereinafter, main fermentation terminates, and detaches foot
Unstrained liquor after slag enters rear ferment；
8) it ferments after：Extract main fermentation unstrained liquor out, and tank, at canful, unstrained liquor, which is mended, adjusts Nisin to reach 0.05g/L antibacterials, is added
Refined edible alcohol improves 3 degree of unstrained liquor wine degree, 22 DEG C of temperature control, sealing and fermenting 18 days, residual sugar 4g/L hereinafter, after ferment；
9) ageing, lower glue：After extraction the limpid wine liquid in the upper layer of fermentation ends and at canful after, it is anti-that chitosan 0.5g/L is added
Bacterium, and pectic substance is removed with this and protein achievees the purpose that lower glue, clarification wine liquid；With refined edible alcohol adjustment wine degree 18%
Vol assimilates and antibacterial；Oxygen barrier ageing of natural epidemic disaster in booth environment 1 year or more, tank switching is primary at quarterly intervals, detaches wine foot, misses summer
Not tank switching, wine liquid ageing continue ageing not tank switching after 1 year；
10) it post-processes：The purple sweet potato liquor of ageing 1 year or more is up to standard by being rechecked after cross-flow filtration, inspection, blending and tasting, then
Enter -5 DEG C of freezer (or refrigerated cylinder) warp to handle 7 days, takes advantage of cold heat sterilization；
11) it bottles：After refined filtration purple sweet potato liquor is by stability test qualification, bottling, storage.
Embodiment 2：
A kind of light violet potato original wine health liquor, key technology are to be made by the following method：
1) it cleans, sterilize：Light violet potato answers fresh nothing to go mouldy, rot, and cleans up no silt, impurity, then immerse and contain
SO2It 20 minutes in the disinfectant of 150mg/L, drains, is immediately fed into next procedure mashing；
2) it is beaten, squeezes the juice and color protection, antibacterial：The purple sweet potato for sterilizing, draining is sent to beater mashing to squeeze the juice, is beaten in former fruit
While slurry feeding, the arabo-ascorbic acid of 0.2g/kg and the Citric Acid Mono color protection of 1g/kg are separately added into again by fruit, with 10 times
Sterile water is now molten now to be added；After juice, slag separation, it is separately added into Nisin0.05g/kg antibacterials in juice, slag immediately, and be pumped into immediately
It liquefies in the liquefied pot of next procedure；Following process juice, slag divide tank to brew respectively, and purple sweet potato juice is processed into dry wine, half dry wine；Purple sweet potato
Slag is processed into sweet wine, half sweet wine；
3) it liquefies：It is separately added into pure Rhizopus husband's song 5g/kg, a- amylase 1.5g/kg by juice, slag weight, is protected after mixing
36 DEG C of temperature liquefies 6 hours；Head mold, a- amylase infiltrated 15 minutes with ten times of purple sweet potato juice in advance after be added liquefied pot juice,
Capping, which is stood, in slag, after mixing liquefies；
4) index is adjusted：Liquefaction juice, liquefaction slag adjust separately sugar, sour index：
1. the juice that liquefies adjusts acidity to 0.6g/100ml with citric acid；
2. the slag that liquefies is added after 2.5 times of sterile waters into liquefied fermented glutinous rice, acidity 0.6g/100ml is adjusted with citric acid, using maltose
Or fructose syrup and honey 7:3 weight ratio adjusts liquefied fermented glutinous rice pol to 22%；
Purple sweet potato liquefaction juice, liquefied fermented glutinous rice are mended Nisin is adjusted to reach 0.05g/L antibacterials respectively, then be pumped into ferment tank respectively；
5) distiller's yeast liquid is prepared：Grape wine, that is, fruit wine active dry yeast is using three-level activation, expansion culture：Culture solution is container
The 80% of volume, container are ventilation closing device, and culture period stirs or be passed through frequently filtrated air (oxygen), yeast between every grade
It cultivates within 10 degree of the temperature difference；
1. yeast paste：1 part of dry ferment is added in the sterilizing syrup that level-one is 10 parts of 8g/100ml, is made within 30 minutes in 33 DEG C of activation
Yeast paste is prepared using stainless steel barrel；
2. yeast kind：Two level is that the clay yeast kind of 1 part of yeast is added in 10 parts of liquefaction purple sweet potato juices, pours into activated yeast mud, shakes
33 DEG C of even temperature control is cultivated 2 hours, and observation yeast tide moves animated period and pours into distiller's yeast tank culture, is prepared using stainless steel Cattell tank；
3. distiller's yeast liquid：Three-level is that 1 part of yeast kind is added in 10 parts of liquefaction purple sweet potato juices, moves into Cattell tank yeast kind, 25 DEG C of temperature control
It is distiller's yeast liquid to cultivate 6 hours, and yeast tide, which moves animated period and is pumped into fermentation tank liquefaction juice or liquefied fermented glutinous rice, to ferment, using stainless steel distiller's yeast
It is prepared by tank；
Ripe distiller's yeast liquid is containing yeast number up to 0.8 hundred million/ml or more, and bud ratio 30% or so, yeast spores wall is thin, Dissolve things inside
Sparkling and crystal-clear bright, vitality is vigorous, and dead yeast is less than 1/ml, cleaning-less bacteria infection.
6) distiller's yeast liquid is prepared：Fermented glutinour rice rice starter powder is broken into fine powder, and the 0.5% fermented glutinour rice rice by liquefaction juice, liquefied fermented glutinous rice weight is bent
Fine powder infiltrates 20 minutes for use with 20 times of liquefaction juice or liquefied fermented glutinous rice in 30 DEG C；
7) main fermentation：By liquefaction juice, 10% addition distiller's yeast liquid of liquefied fermented glutinous rice weight, 4% is added distiller's yeast liquid (fermented glutinour rice song dry
Metering is 0.2~0.5%), in 28 DEG C of main fermentations 8 days, karusen residual sugar is 1.5% hereinafter, main fermentation terminates, and detaches foot slag
Unstrained liquor afterwards enters rear ferment；
8) it ferments after：Extract main fermentation unstrained liquor out, and tank, at canful, unstrained liquor, which is mended, adjusts Nisin to reach 0.05g/L antibacterials, is added
Refined edible alcohol improves 4 degree of unstrained liquor wine degree, 18 DEG C of temperature control, sealing and fermenting 25 days, residual sugar 4g/L hereinafter, after ferment；
9) ageing, lower glue：After extraction the limpid wine liquid in the upper layer of fermentation ends and at canful after, it is anti-that chitosan 1g/L is added
Bacterium, and pectic substance is removed with this and protein achievees the purpose that lower glue, clarification wine liquid；Wine degree is adjusted with refined edible alcohol
16.5%vol assimilates and antibacterial；Oxygen barrier ageing of natural epidemic disaster in booth environment 1 year or more, tank switching is primary at quarterly intervals, detaches wine foot, wrong
Spending summer, tank switching, wine liquid ageing do not continue ageing not tank switching after 1 year；
10) it post-processes：The purple sweet potato liquor of ageing 1 year or more is up to standard by being rechecked after cross-flow filtration, inspection, blending and tasting, then
Enter freezer (or refrigerated cylinder) to handle 7 days through 0 DEG C, takes advantage of cold heat sterilization；
11) it bottles：After refined filtration purple sweet potato liquor is by stability test qualification, bottling, storage.
A kind of light violet potato original makes the production technology of health liquor, and key technology is to include the following steps：
1) it cleans, sterilize：Light violet potato answers fresh nothing to go mouldy, rot, and cleans up no silt, impurity, then immerse and contain
SO2It 20 minutes in the disinfectant of 150mg/L, drains, is immediately fed into next procedure mashing；
2) it is beaten, squeezes the juice and color protection, antibacterial：The purple sweet potato for sterilizing, draining is sent to beater mashing to squeeze the juice, is beaten in former fruit
While slurry feeding, the arabo-ascorbic acid of 0.2g/kg and the Citric Acid Mono color protection of 1g/kg are separately added into again by fruit, with 10 times
Sterile water is now molten now to be added；After juice, slag separation, it is separately added into Nisin0.05g/kg antibacterials in juice, slag immediately, and be pumped into immediately
It liquefies in the liquefied pot of next procedure；Following process juice, slag divide tank to brew respectively, and purple sweet potato juice is processed into dry wine, half dry wine；Purple sweet potato
Slag is processed into sweet wine, half sweet wine；
3) it liquefies：It is separately added into pure Rhizopus husband's song 5g/kg, a- amylase 1.5g/kg by juice, slag weight, is protected after mixing
36 DEG C of temperature liquefies 6 hours；Head mold, a- amylase infiltrated 15 minutes with ten times of purple sweet potato juice in advance after be added liquefied pot juice,
Capping, which is stood, in slag, after mixing liquefies；
4) index is adjusted：Liquefaction juice, liquefaction slag adjust separately sugar, sour index：
1. the juice that liquefies adjusts acidity to 0.6g/100ml with citric acid；
2. the slag that liquefies is added after 2.5 times of sterile waters into liquefied fermented glutinous rice, acidity 0.6g/100ml is adjusted with citric acid, using maltose
Or fructose syrup and honey 7:3 weight ratio adjusts liquefied fermented glutinous rice pol to 22%；
Purple sweet potato liquefaction juice, liquefied fermented glutinous rice are mended Nisin is adjusted to reach 0.05g/L antibacterials respectively, then be pumped into ferment tank respectively；
5) distiller's yeast liquid is prepared：Grape wine, that is, fruit wine active dry yeast is using three-level activation, expansion culture：Culture solution is container
The 80% of volume, container are ventilation closing device, and culture period stirs or be passed through frequently filtrated air (oxygen), yeast between every grade
It cultivates within 10 degree of the temperature difference；
1. yeast paste：1 part of dry ferment is added in the sterilizing syrup that level-one is 10 parts of 8g/100ml, is made within 30 minutes in 33 DEG C of activation
Yeast paste is prepared using stainless steel barrel；
2. yeast kind：Two level is that the clay yeast kind of 1 part of yeast is added in 10 parts of liquefaction purple sweet potato juices, pours into activated yeast mud, shakes
33 DEG C of even temperature control is cultivated 2 hours, and observation yeast tide moves animated period and pours into distiller's yeast tank culture, is prepared using stainless steel Cattell tank；
3. distiller's yeast liquid：Three-level is that 1 part of yeast kind is added in 10 parts of liquefaction purple sweet potato juices, moves into Cattell tank yeast kind, 25 DEG C of temperature control
It is distiller's yeast liquid to cultivate 6 hours, and yeast tide, which moves animated period and is pumped into fermentation tank liquefaction juice or liquefied fermented glutinous rice, to ferment, using stainless steel distiller's yeast
It is prepared by tank；
Ripe distiller's yeast liquid is containing yeast number up to 0.8 hundred million/ml or more, and bud ratio 30% or so, yeast spores wall is thin, Dissolve things inside
Sparkling and crystal-clear bright, vitality is vigorous, and dead yeast is less than 1/ml, cleaning-less bacteria infection.
6) distiller's yeast liquid is prepared：Fermented glutinour rice rice starter powder is broken into fine powder, and the 0.5% fermented glutinour rice rice by liquefaction juice, liquefied fermented glutinous rice weight is bent
Fine powder infiltrates 20 minutes for use with 20 times of liquefaction juice or liquefied fermented glutinous rice in 30 DEG C；
7) main fermentation：By liquefaction juice, 10% addition distiller's yeast liquid of liquefied fermented glutinous rice weight, 4% is added distiller's yeast liquid (fermented glutinour rice song dry
Metering is 0.2~0.5%), in 28 DEG C of main fermentations 8 days, karusen residual sugar is 1.5% hereinafter, main fermentation terminates, and detaches foot slag
Unstrained liquor afterwards enters rear ferment；
8) it ferments after：Extract main fermentation unstrained liquor out, and tank, at canful, unstrained liquor, which is mended, adjusts Nisin to reach 0.05g/L antibacterials, is added
Refined edible alcohol improves 4 degree of unstrained liquor wine degree, 18 DEG C of temperature control, sealing and fermenting 25 days, residual sugar 4g/L hereinafter, after ferment；
9) ageing, lower glue：After extraction the limpid wine liquid in the upper layer of fermentation ends and at canful after, it is anti-that chitosan 1g/L is added
Bacterium, and pectic substance is removed with this and protein achievees the purpose that lower glue, clarification wine liquid；Wine degree is adjusted with refined edible alcohol
16.5%vol assimilates and antibacterial；Oxygen barrier ageing of natural epidemic disaster in booth environment 1 year or more, tank switching is primary at quarterly intervals, detaches wine foot, wrong
Spending summer, tank switching, wine liquid ageing do not continue ageing not tank switching after 1 year；
10) it post-processes：The purple sweet potato liquor of ageing 1 year or more is up to standard by being rechecked after cross-flow filtration, inspection, blending and tasting, then
Enter freezer (or refrigerated cylinder) to handle 7 days through 0 DEG C, takes advantage of cold heat sterilization；
11) it bottles：After refined filtration purple sweet potato liquor is by stability test qualification, bottling, storage.
Embodiment 3：
A kind of light violet potato original wine health liquor, key technology are to be made by the following method：
1) it cleans, sterilize：Light violet potato answers fresh nothing to go mouldy, rot, and cleans up no silt, impurity, then immerse and contain
SO2It 18 minutes in the disinfectant of 150mg/L, drains, is immediately fed into next procedure mashing；
2) it is beaten, squeezes the juice and color protection, antibacterial：The purple sweet potato for sterilizing, draining is sent to beater mashing to squeeze the juice, is beaten in former fruit
While slurry feeding, the arabo-ascorbic acid of 0.15g/kg and the Citric Acid Mono color protection of 1.5g/kg are separately added into again by fruit, with 10
Times sterile water it is existing molten existing plus；After juice, slag separation, it is separately added into Nisin0.05g/kg antibacterials in juice, slag immediately, and pump immediately
Enter and liquefies in the liquefied pot of next procedure；Following process juice, slag divide tank to brew respectively, and purple sweet potato juice is processed into dry wine, half dry wine；It is purple
Potato slag is processed into sweet wine, half sweet wine；
3) it liquefies：It is separately added into pure Rhizopus husband's song 4g/kg, a- amylase 2 g/kg by juice, slag weight, is kept the temperature after mixing
32 DEG C liquefy 15 hours；Juice, the slag of liquefied pot is added in head mold, a- amylase after being infiltrated 15 minutes with ten times of purple sweet potato juice in advance
In, capping, which is stood, after mixing liquefies；
4) index is adjusted：Liquefaction juice, liquefaction slag adjust separately sugar, sour index：
1. the juice that liquefies adjusts acidity to 0.5g/100ml with citric acid；
2. the slag that liquefies is added after 2.5 times of sterile waters into liquefied fermented glutinous rice, acidity 0.5g/100ml is adjusted with citric acid, using maltose
Or fructose syrup and honey 7:3 weight ratio adjusts liquefied fermented glutinous rice pol to 22%；
Purple sweet potato liquefaction juice, liquefied fermented glutinous rice are mended Nisin is adjusted to reach 0.05g/L antibacterials respectively, then be pumped into ferment tank respectively；
5) distiller's yeast liquid is prepared：Grape wine, that is, fruit wine active dry yeast is using three-level activation, expansion culture：Culture solution is container
The 80% of volume, container are ventilation closing device, and culture period stirs or be passed through frequently filtrated air (oxygen), yeast between every grade
It cultivates within 10 degree of the temperature difference；
1. yeast paste：1 part of dry ferment is added in the sterilizing syrup that level-one is 10 parts of 6g/100ml, is made within 28 minutes in 35 DEG C of activation
Yeast paste is prepared using stainless steel barrel；
2. yeast kind：Two level is that the clay yeast kind of 1 part of yeast is added in 10 parts of liquefaction purple sweet potato juices, pours into activated yeast mud, shakes
29 DEG C of even temperature control is cultivated 4 hours, and observation yeast tide moves animated period and pours into distiller's yeast tank culture, is prepared using stainless steel Cattell tank；
3. distiller's yeast liquid：Three-level is that 1 part of yeast kind is added in 10 parts of liquefaction purple sweet potato juices, moves into Cattell tank yeast kind, 22 DEG C of temperature control
It is distiller's yeast liquid to cultivate 8 hours, and yeast tide, which moves animated period and is pumped into fermentation tank liquefaction juice or liquefied fermented glutinous rice, to ferment, using stainless steel distiller's yeast
It is prepared by tank；
Ripe distiller's yeast liquid is containing yeast number up to 0.8 hundred million/ml or more, and bud ratio 30% or so, yeast spores wall is thin, Dissolve things inside
Sparkling and crystal-clear bright, vitality is vigorous, and dead yeast is less than 1/ml, cleaning-less bacteria infection.
6) distiller's yeast liquid is prepared：Fermented glutinour rice rice starter powder is broken into fine powder, and the 0.4% fermented glutinour rice rice by liquefaction juice, liquefied fermented glutinous rice weight is bent
Fine powder infiltrates 20 minutes for use with 20 times of liquefaction juice or liquefied fermented glutinous rice in 30 DEG C；
7) main fermentation：By liquefaction juice, 8% addition distiller's yeast liquid of liquefied fermented glutinous rice weight, 7% is added distiller's yeast liquid (fermented glutinour rice song dry
Metering is 0.2~0.5%), in 27 DEG C of main fermentations 10 days, karusen residual sugar is 1.5% hereinafter, main fermentation terminates, and detaches foot
Unstrained liquor after slag enters rear ferment；
8) it ferments after：Extract main fermentation unstrained liquor out, and tank, at canful, unstrained liquor, which is mended, adjusts Nisin to reach 0.05g/L antibacterials, is added
Refined edible alcohol improves 3 degree of unstrained liquor wine degree, 20 DEG C of temperature control, sealing and fermenting 22 days, residual sugar 4g/L hereinafter, after ferment；
9) ageing, lower glue：After extraction the limpid wine liquid in the upper layer of fermentation ends and at canful after, it is anti-that chitosan 0.7g/L is added
Bacterium, and pectic substance is removed with this and protein achievees the purpose that lower glue, clarification wine liquid；With refined edible alcohol adjustment wine degree 17%
Vol assimilates and antibacterial；Oxygen barrier ageing of natural epidemic disaster in booth environment 1 year or more, tank switching is primary at quarterly intervals, detaches wine foot, misses summer
Not tank switching, wine liquid ageing continue ageing not tank switching after 1 year；
10) it post-processes：The purple sweet potato liquor of ageing 1 year or more is up to standard by being rechecked after cross-flow filtration, inspection, blending and tasting, then
Enter -3 DEG C of freezer (or refrigerated cylinder) warp to handle 7 days, takes advantage of cold heat sterilization；
11) it bottles：After refined filtration purple sweet potato liquor is by stability test qualification, bottling, storage.
A kind of light violet potato original makes the production technology of health liquor, and key technology is to include the following steps：
1) it cleans, sterilize：Light violet potato answers fresh nothing to go mouldy, rot, and cleans up no silt, impurity, then immerse and contain
SO2It 18 minutes in the disinfectant of 150mg/L, drains, is immediately fed into next procedure mashing；
2) it is beaten, squeezes the juice and color protection, antibacterial：The purple sweet potato for sterilizing, draining is sent to beater mashing to squeeze the juice, is beaten in former fruit
While slurry feeding, the arabo-ascorbic acid of 0.15g/kg and the Citric Acid Mono color protection of 1.5g/kg are separately added into again by fruit, with 10
Times sterile water it is existing molten existing plus；After juice, slag separation, it is separately added into Nisin0.05g/kg antibacterials in juice, slag immediately, and pump immediately
Enter and liquefies in the liquefied pot of next procedure；Following process juice, slag divide tank to brew respectively, and purple sweet potato juice is processed into dry wine, half dry wine；It is purple
Potato slag is processed into sweet wine, half sweet wine；
3) it liquefies：It is separately added into pure Rhizopus husband's song 4g/kg, a- amylase 2 g/kg by juice, slag weight, is kept the temperature after mixing
32 DEG C liquefy 15 hours；Juice, the slag of liquefied pot is added in head mold, a- amylase after being infiltrated 15 minutes with ten times of purple sweet potato juice in advance
In, capping, which is stood, after mixing liquefies；
4) index is adjusted：Liquefaction juice, liquefaction slag adjust separately sugar, sour index：
1. the juice that liquefies adjusts acidity to 0.5g/100ml with citric acid；
2. the slag that liquefies is added after 2.5 times of sterile waters into liquefied fermented glutinous rice, acidity 0.5g/100ml is adjusted with citric acid, using maltose
Or fructose syrup and honey 7:3 weight ratio adjusts liquefied fermented glutinous rice pol to 22%；
Purple sweet potato liquefaction juice, liquefied fermented glutinous rice are mended Nisin is adjusted to reach 0.05g/L antibacterials respectively, then be pumped into ferment tank respectively；
5) distiller's yeast liquid is prepared：Grape wine, that is, fruit wine active dry yeast is using three-level activation, expansion culture：Culture solution is container
The 80% of volume, container are ventilation closing device, and culture period stirs or be passed through frequently filtrated air (oxygen), yeast between every grade
It cultivates within 10 degree of the temperature difference；
1. yeast paste：1 part of dry ferment is added in the sterilizing syrup that level-one is 10 parts of 6g/100ml, is made within 28 minutes in 35 DEG C of activation
Yeast paste is prepared using stainless steel barrel；
2. yeast kind：Two level is that the clay yeast kind of 1 part of yeast is added in 10 parts of liquefaction purple sweet potato juices, pours into activated yeast mud, shakes
29 DEG C of even temperature control is cultivated 4 hours, and observation yeast tide moves animated period and pours into distiller's yeast tank culture, is prepared using stainless steel Cattell tank；
3. distiller's yeast liquid：Three-level is that 1 part of yeast kind is added in 10 parts of liquefaction purple sweet potato juices, moves into Cattell tank yeast kind, 22 DEG C of temperature control
It is distiller's yeast liquid to cultivate 8 hours, and yeast tide, which moves animated period and is pumped into fermentation tank liquefaction juice or liquefied fermented glutinous rice, to ferment, using stainless steel distiller's yeast
It is prepared by tank；
Ripe distiller's yeast liquid is containing yeast number up to 0.8 hundred million/ml or more, and bud ratio 30% or so, yeast spores wall is thin, Dissolve things inside
Sparkling and crystal-clear bright, vitality is vigorous, and dead yeast is less than 1/ml, cleaning-less bacteria infection.
6) distiller's yeast liquid is prepared：Fermented glutinour rice rice starter powder is broken into fine powder, and the 0.4% fermented glutinour rice rice by liquefaction juice, liquefied fermented glutinous rice weight is bent
Fine powder infiltrates 20 minutes for use with 20 times of liquefaction juice or liquefied fermented glutinous rice in 30 DEG C；
7) main fermentation：By liquefaction juice, 8% addition distiller's yeast liquid of liquefied fermented glutinous rice weight, 7% is added distiller's yeast liquid (fermented glutinour rice song dry
Metering is 0.2~0.5%), in 27 DEG C of main fermentations 10 days, karusen residual sugar is 1.5% hereinafter, main fermentation terminates, and detaches foot
Unstrained liquor after slag enters rear ferment；
8) it ferments after：Extract main fermentation unstrained liquor out, and tank, at canful, unstrained liquor, which is mended, adjusts Nisin to reach 0.05g/L antibacterials, is added
Refined edible alcohol improves 3 degree of unstrained liquor wine degree, 20 DEG C of temperature control, sealing and fermenting 22 days, residual sugar 4g/L hereinafter, after ferment；
9) ageing, lower glue：After extraction the limpid wine liquid in the upper layer of fermentation ends and at canful after, it is anti-that chitosan 0.7g/L is added
Bacterium, and pectic substance is removed with this and protein achievees the purpose that lower glue, clarification wine liquid；With refined edible alcohol adjustment wine degree 17%
Vol assimilates and antibacterial；Oxygen barrier ageing of natural epidemic disaster in booth environment 1 year or more, tank switching is primary at quarterly intervals, detaches wine foot, misses summer
Not tank switching, wine liquid ageing continue ageing not tank switching after 1 year；
10) it post-processes：The purple sweet potato liquor of ageing 1 year or more is up to standard by being rechecked after cross-flow filtration, inspection, blending and tasting, then
Enter -3 DEG C of freezer (or refrigerated cylinder) warp to handle 7 days, takes advantage of cold heat sterilization；
11) it bottles：After refined filtration purple sweet potato liquor is by stability test qualification, bottling, storage.
Claims (2)
1. a kind of light violet potato original makes health liquor, it is characterised in that be made by the following method：
1) it cleans, sterilize：Light violet potato cleans up, then immerses containing SO215~20 minutes in the disinfectant of 150mg/L, drain；
2) it is beaten, squeezes the juice and color protection, antibacterial：The purple sweet potato for sterilizing, draining is sent to beater mashing to squeeze the juice, is fed in the mashing of former fruit
While material, it is separately added into the arabo-ascorbic acid of 0.1~0.2g/kg and the Citric Acid Mono color protection of 1~2g/kg again by fruit, with
10 times of sterile waters are now molten now to be added；After juice, slag separation, it is separately added into Nisin0.05g/kg antibacterials in juice, slag immediately, and immediately
It is pumped into the liquefied pot of next procedure and liquefies；Following process juice, slag divide tank to brew respectively, and purple sweet potato juice is processed into dry wine, half dry wine；
Purple sweet potato is processed into sweet wine, half sweet wine；
3) it liquefies：It is separately added into Pure Rhizopus Bran Koji 3~5g/kg, a- 1.5~2.5g/kg of amylase by juice, slag weight, is mixed
28~36 DEG C are kept the temperature afterwards to liquefy 6~24 hours；Head mold, a- amylase are added after infiltrating 15 minutes in advance with ten times of purple sweet potato juice
In the juice of liquefied pot, slag, after mixing capping stand liquefaction；
4) index is adjusted：Liquefaction juice, liquefaction slag adjust separately sugar, sour index：
1. the juice that liquefies adjusts acidity to 0.4~0.6g/100ml with citric acid；
2. the slag that liquefies is added after 2.5 times of sterile waters into liquefied fermented glutinous rice, 0.4~0.6g/100ml of acidity is adjusted with citric acid, using maltosemalt sugar
Sugar or fructose syrup and honey 7:3 weight ratio adjusts liquefied fermented glutinous rice pol to 22%；
Purple sweet potato liquefaction juice, liquefied fermented glutinous rice are mended Nisin is adjusted to reach 0.05g/L antibacterials respectively, then be pumped into ferment tank respectively；
5) distiller's yeast liquid is prepared：Grape wine, that is, fruit wine active dry yeast is using three-level activation, expansion culture：
1. yeast paste：1 part of dry ferment is added in the sterilizing syrup that level-one is 10 parts of 5~8g/100ml, activate 25 in 33~37 DEG C~
30 minutes yeast pastes processed；
2. yeast kind：Two level is that the clay yeast kind of 1 part of yeast is added in 10 parts of liquefaction purple sweet potato juices, pours into activated yeast mud, shakes up control
25~33 DEG C of temperature is cultivated 2~6 hours, and observation yeast tide moves animated period and pours into distiller's yeast tank culture；
3. distiller's yeast liquid：Three-level is that 1 part of yeast kind is added in 10 parts of liquefaction purple sweet potato juices, moves into Cattell tank yeast kind, 20~25 DEG C of temperature control
It is distiller's yeast liquid to cultivate 6~10 hours, and yeast tide, which moves animated period and is pumped into fermentation tank liquefaction juice or liquefied fermented glutinous rice, to ferment；
6) distiller's yeast liquid is prepared：Fermented glutinour rice rice starter powder is broken into fine powder, and 0.2~0.5% fermented glutinour rice rice by liquefaction juice, liquefied fermented glutinous rice weight is bent
Fine powder infiltrates 20 minutes for use with 20 times of liquefaction juice or liquefied fermented glutinous rice in 30 DEG C；
7) main fermentation：5~10% distiller's yeast liquid are added by liquefaction juice, liquefied fermented glutinous rice weight, 4~10% are added distiller's yeast liquid, in 25~
28 DEG C of main fermentations 8~12 days, karusen residual sugar is 1.5% hereinafter, main fermentation terminates, and detaches the unstrained liquor after foot slag and enters rear ferment；
8) it ferments after：Extract main fermentation unstrained liquor out, and tank, at canful, unstrained liquor, which is mended, adjusts Nisin to reach 0.05g/L antibacterials, is added refined
Edible alcohol improves 3~4 degree of unstrained liquor wine degree, 18~22 DEG C of temperature control, sealing and fermenting 18~25 days, residual sugar 4g/L hereinafter, after
Ferment；
9) ageing, lower glue：After extraction the limpid wine liquid in the upper layer of fermentation ends and at canful after, it is anti-that chitosan 0.5~1g/L is added
Bacterium；With 16.5~18%vol of the adjustment wine degree assimilations of refined edible alcohol and antibacterial；Oxygen barrier ageing of natural epidemic disaster in booth environment 1 year or more；
10) it post-processes：The purple sweet potato liquor of ageing 1 year or more is up to standard by rechecking, and takes advantage of cold heat sterilization；
11) it bottles.
2. a kind of light violet potato original makes the production technology of health liquor, it is characterised in that include the following steps：
1) it cleans, sterilize：Light violet potato cleans up, then immerses containing SO215~20 minutes in the disinfectant of 150mg/L, drain；
2) it is beaten, squeezes the juice and color protection, antibacterial：The purple sweet potato for sterilizing, draining is sent to beater mashing to squeeze the juice, is fed in the mashing of former fruit
While material, it is separately added into the arabo-ascorbic acid of 0.1~0.2g/kg and the Citric Acid Mono color protection of 1~2g/kg again by fruit, with
10 times of sterile waters are now molten now to be added；After juice, slag separation, it is separately added into Nisin0.05g/kg antibacterials in juice, slag immediately, and immediately
It is pumped into the liquefied pot of next procedure and liquefies；Following process juice, slag divide tank to brew respectively, and purple sweet potato juice is processed into dry wine, half dry wine；
Purple sweet potato is processed into sweet wine, half sweet wine；
3) it liquefies：It is separately added into Pure Rhizopus Bran Koji 3~5g/kg, a- 1.5~2.5g/kg of amylase by juice, slag weight, is mixed
28~36 DEG C are kept the temperature afterwards to liquefy 6~24 hours；Head mold, a- amylase are added after infiltrating 15 minutes in advance with ten times of purple sweet potato juice
In the juice of liquefied pot, slag, after mixing capping stand liquefaction；
4) index is adjusted：Liquefaction juice, liquefaction slag adjust separately sugar, sour index：
1. the juice that liquefies adjusts acidity to 0.4~0.6g/100ml with citric acid；
2. the slag that liquefies is added after 2.5 times of sterile waters into liquefied fermented glutinous rice, 0.4~0.6g/100ml of acidity is adjusted with citric acid, using maltosemalt sugar
Sugar or fructose syrup and honey 7:3 weight ratio adjusts liquefied fermented glutinous rice pol to 22%；
Purple sweet potato liquefaction juice, liquefied fermented glutinous rice are mended Nisin is adjusted to reach 0.05g/L antibacterials respectively, then be pumped into ferment tank respectively；
5) distiller's yeast liquid is prepared：Grape wine, that is, fruit wine active dry yeast is using three-level activation, expansion culture：
1. yeast paste：1 part of dry ferment is added in the sterilizing syrup that level-one is 10 parts of 5~8g/100ml, activate 25 in 33~37 DEG C~
30 minutes yeast pastes processed；
2. yeast kind：Two level is that the clay yeast kind of 1 part of yeast is added in 10 parts of liquefaction purple sweet potato juices, pours into activated yeast mud, shakes up control
25~33 DEG C of temperature is cultivated 2~6 hours, and observation yeast tide moves animated period and pours into distiller's yeast tank culture；
3. distiller's yeast liquid：Three-level is that 1 part of yeast kind is added in 10 parts of liquefaction purple sweet potato juices, moves into Cattell tank yeast kind, 20~25 DEG C of temperature control
It is distiller's yeast liquid to cultivate 6~10 hours, and yeast tide, which moves animated period and is pumped into fermentation tank liquefaction juice or liquefied fermented glutinous rice, to ferment；
6) distiller's yeast liquid is prepared：Fermented glutinour rice rice starter powder is broken into fine powder, and 0.2~0.5% fermented glutinour rice rice by liquefaction juice, liquefied fermented glutinous rice weight is bent
Fine powder infiltrates 20 minutes for use with 20 times of liquefaction juice or liquefied fermented glutinous rice in 30 DEG C；
7) main fermentation：5~10% distiller's yeast liquid are added by liquefaction juice, liquefied fermented glutinous rice weight, 4~10% are added distiller's yeast liquid, in 25~
28 DEG C of main fermentations 8~12 days, karusen residual sugar is 1.5% hereinafter, main fermentation terminates, and detaches the unstrained liquor after foot slag and enters rear ferment；
8) it ferments after：Extract main fermentation unstrained liquor out, and tank, at canful, unstrained liquor, which is mended, adjusts Nisin to reach 0.05g/L antibacterials, is added refined
Edible alcohol improves 3~4 degree of unstrained liquor wine degree, 18~22 DEG C of temperature control, sealing and fermenting 18~25 days, residual sugar 4g/L hereinafter, after
Ferment；
9) ageing, lower glue：After extraction the limpid wine liquid in the upper layer of fermentation ends and at canful after, it is anti-that chitosan 0.5~1g/L is added
Bacterium；With 16.5~18%vol of the adjustment wine degree assimilations of refined edible alcohol and antibacterial；Oxygen barrier ageing of natural epidemic disaster in booth environment 1 year or more；
10) it post-processes：The purple sweet potato liquor of ageing 1 year or more is up to standard by rechecking, and takes advantage of cold heat sterilization；
11) it bottles.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610257798.7A CN105670872B (en) | 2016-04-22 | 2016-04-22 | Light violet potato original makes health liquor and its production technology |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610257798.7A CN105670872B (en) | 2016-04-22 | 2016-04-22 | Light violet potato original makes health liquor and its production technology |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN105670872A CN105670872A (en) | 2016-06-15 |
| CN105670872B true CN105670872B (en) | 2018-07-24 |
Family
ID=56215965
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201610257798.7A Active CN105670872B (en) | 2016-04-22 | 2016-04-22 | Light violet potato original makes health liquor and its production technology |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN105670872B (en) |
Families Citing this family (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106434120A (en) * | 2016-10-13 | 2017-02-22 | 湖南省农产品加工研究所 | Preparation method of fermented purple sweet potato beverage and fermented purple sweet potato beverage |
| CN107974385A (en) * | 2017-10-09 | 2018-05-01 | 李小恒 | Make the empurpled method of wine liquid using natural colorants |
| CN108753525A (en) * | 2018-06-14 | 2018-11-06 | 扬州市职业大学 | A kind of preparation method of purple sweetpotato edible wine |
Family Cites Families (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103525626A (en) * | 2013-10-17 | 2014-01-22 | 陶杨杨 | Purple sweet potato wine and preparation method of purple sweet potato wine |
| CN103789141A (en) * | 2014-02-24 | 2014-05-14 | 北京农业职业学院 | Purple sweet potato wine and preparation method thereof |
| CN104017689B (en) * | 2014-05-30 | 2016-08-24 | 汉源县汇利农业发展有限公司 | Purple sweet potato liquor and preparation method thereof |
| CN104130904B (en) * | 2014-08-10 | 2016-02-24 | 毛怀彬 | Without the full juice fermented Yangtao wine of sulfurous gas and production technique thereof |
-
2016
- 2016-04-22 CN CN201610257798.7A patent/CN105670872B/en active Active
Also Published As
| Publication number | Publication date |
|---|---|
| CN105670872A (en) | 2016-06-15 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN104017689B (en) | Purple sweet potato liquor and preparation method thereof | |
| CN102499403B (en) | Compound fruit vinegar beverage and preparation method thereof | |
| CN101720963B (en) | Chlorella drink and manufacturing method thereof | |
| CN102876559B (en) | Healthcare kelp vinegar and preparation method thereof | |
| CN102492601B (en) | Asparagus healthcare vinegar and preparation process | |
| CN104774707B (en) | A kind of rose the Hakkas wine ma and its brewing method | |
| CN101020879A (en) | Process of producing fermented wolfberry fruit yellow wine | |
| CN104293575A (en) | Preparation method of waxberry fermented wine | |
| CN104774700B (en) | Cherokee rose fruit craft beer and preparation method thereof | |
| CN101469305A (en) | Medlar fruit vinegar and preparation thereof | |
| CN106367284B (en) | Liquid submerged fermentation process of health vinegar containing wolfberry, liquorice and apples | |
| CN104388238A (en) | Production method of papaya fruit wine | |
| CN105670872B (en) | Light violet potato original makes health liquor and its production technology | |
| CN109567161A (en) | A kind of selenium-rich blueberry enzyme beverage and preparation method thereof | |
| CN111154594A (en) | Lemon and snow pear compound wine and brewing method thereof | |
| CN102827726A (en) | Brewing method of strong peach wine | |
| CN102864059B (en) | Full-juice fermented yam wine and preparation method thereof | |
| CN110713873A (en) | Preparation method of bio-mineral liquor nitraria tangutorum bobr fruit wine containing rice grass | |
| CN102266105B (en) | Cordyceps flower fruit vinegar beverage and preparation method thereof | |
| CN103146562A (en) | Processing technology for red bayberry vinegar | |
| CN105238641A (en) | Processing method of banana wine and product | |
| CN101948724A (en) | Method for preparing wild jujube wine | |
| KR101733549B1 (en) | Wine or vinegar of Orostachys japonicus made from fermented sugar extract of Orostachys japonicus | |
| CN1219867C (en) | Pomegranate wine and preparation method thereof | |
| CN104017714B (en) | The processing method of liquid state fermentation stauntonvine vinegar |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| GR01 | Patent grant | ||
| GR01 | Patent grant | ||
| TR01 | Transfer of patent right | ||
| TR01 | Transfer of patent right |
Effective date of registration: 20210202 Address after: 636265 Group 8, longxingshan village, Xintai Township, Kaijiang County, Dazhou City, Sichuan Province Patentee after: Wang Enfa Address before: No.70 Xisheng temple, Tongchuan District, Dazhou City, Sichuan Province 635099 Patentee before: Mao Huaibin |