CN106318773A - Preparation technology of potato rice wine - Google Patents
Preparation technology of potato rice wine Download PDFInfo
- Publication number
- CN106318773A CN106318773A CN201610701299.2A CN201610701299A CN106318773A CN 106318773 A CN106318773 A CN 106318773A CN 201610701299 A CN201610701299 A CN 201610701299A CN 106318773 A CN106318773 A CN 106318773A
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- China
- Prior art keywords
- potato
- rice
- wine
- parts
- rhizoma solani
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Classifications
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- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12G—WINE; PREPARATION THEREOF; ALCOHOLIC BEVERAGES; PREPARATION OF ALCOHOLIC BEVERAGES NOT PROVIDED FOR IN SUBCLASSES C12C OR C12H
- C12G3/00—Preparation of other alcoholic beverages
- C12G3/02—Preparation of other alcoholic beverages by fermentation
-
- 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
- C12G3/04—Preparation of other alcoholic beverages by mixing, e.g. for preparation of liqueurs
- C12G3/06—Preparation of other alcoholic beverages by mixing, e.g. for preparation of liqueurs with flavouring ingredients
Abstract
The invention discloses a technology of potato rice wine. The technology comprises the following steps: pulping potatoes; drying the potato filter residue; grinding the potato filter residue; boiling sorghum rice; preparing sorghum rice flour and sorghum rice soup; preparing corn flour; mixing the potato rice flour, the sorghum rice flour and the corn flour to obtain mixed flour; adding wine yeast, acetic acid bacteria, lactic acid bacteria and yeast into the mixed flour; adding potato juice into the mixed flour for fermenting; adding the sorghum rice soup into the mixed flour for fermenting; putting into a sealed tank and continuing to ferment for 24-72h; and steaming the wine. According to the invention, the production technology steps are simple, and the wine yield is high and can reach about 38-47%; and the prepared white spirit has the advantages of rare oxidation and browning, little sediment, unique aroma, smooth mouthfeel and good flavor and also realizes the functions of improving mental state, harmonizing spleen and invigorating stomach and maintaining beauty and keeping young.
Description
Technical field
The present invention relates to the processing technology of potato rice wine.
Background technology
Chinese liquor is the distinctive a kind of Spirit of China, also known as liquor, white spirit, aquavit etc., with Cereals as primary raw material,
With Daqu (massive raw stater for alcholic liquor), little song or malt yeast and yeast wine etc. as saccharifying ferment, through steaming and decocting, saccharifying, fermenting, distill and make, its vinosity is colourless
(or micro-Huang) is transparent, and fragrant odour is pure, and entrance is sweet refreshing clean, and alcohol content is higher, has with esters be after storage is aging
The compound fragrant of main body.Moderately drinking white spirit has blood circulation and channel invigorating, appetite stimulator, allaying tiredness, cultivates one's taste, and makes people brisk also
There is the function that resisting cold is refreshed oneself.But Chinese liquor is mainly formed by cereal brews such as rice, Sorghum vulgare Pers., Semen Maydiss, main in the current world
Under grain intense situation, it is necessary to inquire into using other agricultural product as liquor fermentation raw material, to open up spirit brewing new way,
Reduce production cost, increase the purpose of economic benefit.
Rhizoma Solani tuber osi is one of high-yield crop of China, is also one of ten big hot topic nutritious and healthy food simultaneously.Rhizoma Solani tuber osi, again
Being commonly called as Rhizoma Solani tuber osi, Rhizoma Solani tuber osi, be Solanaceae Solanum annual herb plant, tuber can be edible, is the important work of grain, vegetable dual-purpose
Thing.Nutritional labeling contained in 100g Rhizoma Solani tuber osi: calcium 11～60mg, phosphorus 15～68mg, ferrum 0.4mg～4.8mg, thiamine 0.03
～0.07mg, riboflavin 0.03～0.11mg etc..Potato tubers is nutritious, have " underground Fructus Mali pumilae ", " the second bread it
Claim ", it is a kind of more comprehensive food of nutritional labeling.China's potato planting area is wide, and yield occupies first place in the world, but China 90%
Above Rhizoma Solani tuber osi is to eat raw as vegetable, and its deep processing is undeveloped, and converted products mostly is rough potato starch, vermicelli, powder
Bars etc., the economic benefit of converted products is the highest.Potato planting area is big, and yield is high, cheap, and containing high-quality egg
White matter and free amino acid, utilize Rhizoma Solani tuber osi be possible not only to improve in wine amino acid whose content for raw material brewing spirit and increase wine
Nutritive value, and be beneficial to the development of China's potato processing industry, increase the benefit of China Rhizoma Solani tuber osi main producing region economy.Mesh
Before occurred in that some utilize Rhizoma Solani tuber osi to make the technique of Chinese liquor, the Chinese patent such as Publication No. CN103173310A is public
Open the manufacture method of a kind of Rhizoma Solani tuber osi wine, it is characterised in that technology point is: raw material-stripping and slicing-steaming and decocting, take the dish out of the pot-cultivation-send out
Ferment-distillation-Rhizoma Solani tuber osi wine.Wherein key technology is cultivation, every 100 kilograms of Rhizoma Solani tuber osis Koji 0.5kg～0.6kg, divides and mixes for 3 times
Close.The Chinese patent of Publication No. CN103224866A discloses the brewing method of a kind of Rhizoma Solani tuber osi Chinese liquor, comprises the following steps:
1) pretreatment of raw material: by without going rotten, without rotten Rhizoma Solani tuber osi, clean, stripping and slicing；2) steaming and decocting: potato ball is poured into 85～95 DEG C
Hot water in steaming and decocting to after potato ball variable color, then the water in pot is poured out, takes the dish out of the pot, when taking the dish out of the pot after continuing to steam stewing 15～20min
It is advisable so that potato ball is the most rigid；3) cultivation: the potato ball after steaming and decocting is cooled to 25～38 DEG C, adds and Rhizoma Solani tuber osi
Mass ratio is the distillers yeast of 0.5～0.6%, and cultivation of casing after stirring, the cultivation time is 20～30h；4) ferment, distill: will
Potato ball after cultivation is cooled to 12～25 DEG C, then barrelling sealing and fermenting 5～8d；The unstrained spirits material of fermenting-ripening is steamed
Evaporate, more cooled i.e. obtain Rhizoma Solani tuber osi Chinese liquor of the present invention.The open a kind of soil of knowing clearly of the Chinese patent of Publication No. CN102936551A
Bean wine and production technology thereof, these liquor raw material parts by weight include following components: 100 parts～200 parts of Rhizoma Solani tuber osi, 50 parts of Oryza glutinosa～100
Part and Semen Tritici aestivi 50 parts～100 parts.Comprise the following steps: prepare 100 parts～200 parts of Rhizoma Solani tuber osi, 50 parts～100 parts of Oryza glutinosa and Semen Tritici aestivi 50
Part～100 parts；Rhizoma Solani tuber osi ferments；Oryza glutinosa and Semen Tritici aestivi fermentation；Aging；Blend；Filter, fill, sterilization, finished product.Actual application is sent out
Existing, owing to dehydrated potato powder is sugary low, the wine-making technology such as above-mentioned several production technologies and other local method of the prior art is all deposited
In the problem that Rhizoma Solani tuber osi wine distillation yield is low, making wine with Rhizoma Solani tuber osi at present, distillation yield is less than 5%, and the oxidizable brown stain of wine, acidity
Height, abnormal flavour, puckery mouth, had a strong impact on the popularization and application of this type of technique, it is impossible to meets society demand.
Summary of the invention
For the problem being previously mentioned, the invention provides the processing technology of potato rice wine, step includes:
1) nothing chosen gone mouldy, non-oxidation, nothing are rotted, are cleaned without the Rhizoma Solani tuber osi 30 germinateed～40 parts, remove the peel, pull an oar；
2) potato pulp is filtered, prepare Rhizoma Solani tuber osi filtering residue and potato juice；
3) Rhizoma Solani tuber osi filtering residue is cooked, smashs to pieces；
4) the Rhizoma Solani tuber osi filtering residue cooked carrying out ultrasonic being dried, temperature is 80～90 DEG C, and the time is 30～40min；
5) dried Rhizoma Solani tuber osi filtering residue is pulverized, prepare dehydrated potato powder；
6) take 15～20 portions of sorghum rice to put into 100～120 parts of water carry out boiling 3～5h；
7) filter after boiling completes, the Sorghum vulgare Pers. grain of rice is separated with Sorghum vulgare Pers. rice water；
8) the Sorghum vulgare Pers. grain of rice carrying out ultrasonic being dried, temperature is 90～100 DEG C, and the time is 15～20min；
9) the dried Sorghum vulgare Pers. grain of rice is pulverized, prepare Sorghum vulgare Pers. rice flour；
10) taking the niblet of 10～15 parts, put in 70～80 parts of water and carry out boiling, the time is 60～80min；；
11) niblet boiled is put in pot steam, 2～3h；
12) niblet after steaming carries out ultrasonic being dried, and temperature is 90～100 DEG C, and the time is 15～20min
13) dried niblet is pulverized, prepare Semen Maydis powder；
14) Semen Maydis powder that Sorghum vulgare Pers. rice flour dehydrated potato powder prepared for step 5, step 9 prepared and step 13 prepare is uniform
Stirring；
15) wine yeast 3～4 parts of acetic acid bacterias 2～3 parts, lactic acid bacteria 1～2 parts and yeast 2～3 parts are added steps
In 14 mixed powders prepared；
16) step 2 prepares potato juice join in the mixed powder that step 15 prepares and be stirred；
17) mixed powder after step 16 being stirred is put in fermenting house and is fermented, and temperature is 30～35 DEG C, and the time is 8
～10 days；
18) stir mixed powder, and add the Sorghum vulgare Pers. rice water that step 7 prepares；
19) continuing to ferment in fermenting house, temperature is 25～30 DEG C, and the time is 10～12 days；
20) mixed powder that step 19 prepares is put into hermetically sealed can relaying supervention ferment 24～72h；
21) wine is steamed.
Preferred version is: adds appropriate tartaric acid to adjust mouthfeel in the potato rice wine that step 21 prepares, obtains mouthfeel
More preferably potato rice wine.
Preferred version is: use five layers of gauze to filter.
Preferred version is: add 0.05%-0.12% (w/v) sodium ascorbate solution 2 in the potato juice that step 2 prepares
～3 parts.
The invention have the benefit that production craft step is simple, distillation yield is high, distillation yield up to 38～about 47%,
The Chinese liquor of brew is difficult to oxidizing brown stain, and precipitation is few, and aroma is unique, taste lubrication, and local flavor is all good, has been also equipped with improving spirit shape
State, and spleen stomach invigorating and effect of looks improving and the skin nourishing.
Detailed description of the invention
The present invention is described in further detail below, with make those skilled in the art with reference to description word can evidence
To implement.
Should be appreciated that used herein such as " have ", " comprising " and " including " term do not allot one or many
Other element individual or the existence of a combination thereof or interpolation.
Embodiment 1
The invention provides the processing technology of potato rice wine, step includes:
1) nothing chosen gone mouldy, non-oxidation, nothing are rotted, are cleaned without the Rhizoma Solani tuber osi 30 parts germinateed, remove the peel, pull an oar；
2) potato pulp is filtered, prepare Rhizoma Solani tuber osi filtering residue and potato juice；
3) Rhizoma Solani tuber osi filtering residue is cooked, smashs to pieces；
4) the Rhizoma Solani tuber osi filtering residue cooked carrying out ultrasonic being dried, temperature is 80 DEG C, and the time is 30min；
5) dried Rhizoma Solani tuber osi filtering residue is pulverized, prepare dehydrated potato powder；
6) take 15～20 portions of sorghum rice to put in 100 parts of water and carry out boiling 3h；
7) filter after boiling completes, the Sorghum vulgare Pers. grain of rice is separated with Sorghum vulgare Pers. rice water；
8) the Sorghum vulgare Pers. grain of rice carrying out ultrasonic being dried, temperature is 90 DEG C, and the time is 15min；
9) the dried Sorghum vulgare Pers. grain of rice is pulverized, prepare Sorghum vulgare Pers. rice flour；
10) taking the niblet of 10～15 parts, put in 70 parts of water and carry out boiling, the time is 60min；；
11) niblet boiled is put in pot steam, 2h；
12) niblet after steaming carries out ultrasonic being dried, and temperature is 90 DEG C, and the time is 15min；
13) dried niblet is pulverized, prepare Semen Maydis powder；
14) Semen Maydis powder that Sorghum vulgare Pers. rice flour dehydrated potato powder prepared for step 5, step 9 prepared and step 13 prepare is uniform
Stirring；
15) 3 parts of acetic acid bacterias of wine yeast 2 parts, lactic acid bacteria 1 part and 2 parts of yeast are added the mixing that step 14 prepares
In powder；
16) step 2 prepares potato juice join in the mixed powder that step 15 prepares and be stirred；
17) mixed powder after step 16 being stirred is put in fermenting house and is fermented, and temperature is 30 DEG C, and the time is 8 days；
18) stir mixed powder, and add the Sorghum vulgare Pers. rice water that step 7 prepares；
19) continuing to ferment in fermenting house, temperature is 25 DEG C, and the time is 10 days；
20) mixed powder that step 19 prepares is put into hermetically sealed can relaying supervention ferment 24h；
21) wine is steamed.
The potato rice wine that step 21 prepares adds appropriate tartaric acid to adjust mouthfeel, obtains mouthfeel more preferably Rhizoma Solani tuber osi
Rice wine.
Five layers of gauze are used to filter.
The potato juice that step 2 prepares adds 0.05%-0.12% (w/v) sodium ascorbate solution 2～3 parts.
Embodiment 2
The invention provides the processing technology of potato rice wine, step includes:
1) nothing chosen gone mouldy, non-oxidation, nothing are rotted, are cleaned without the Rhizoma Solani tuber osi 40 parts germinateed, remove the peel, pull an oar；
2) potato pulp is filtered, prepare Rhizoma Solani tuber osi filtering residue and potato juice；
3) Rhizoma Solani tuber osi filtering residue is cooked, smashs to pieces；
4) the Rhizoma Solani tuber osi filtering residue cooked carrying out ultrasonic being dried, temperature is 90 DEG C, and the time is 40min；
5) dried Rhizoma Solani tuber osi filtering residue is pulverized, prepare dehydrated potato powder；
6) take 20 portions of sorghum rice to put into 120 parts of water carry out boiling 3～5h；
7) filter after boiling completes, the Sorghum vulgare Pers. grain of rice is separated with Sorghum vulgare Pers. rice water；
8) the Sorghum vulgare Pers. grain of rice carrying out ultrasonic being dried, temperature is 100 DEG C, and the time is 20min；
9) the dried Sorghum vulgare Pers. grain of rice is pulverized, prepare Sorghum vulgare Pers. rice flour；
10) taking the niblet of 15 parts, put in 80 parts of water and carry out boiling, the time is 80min；；
11) niblet boiled is put in pot steam, 3h；
12) niblet after steaming carries out ultrasonic being dried, and temperature is 100 DEG C, and the time is 20min；
13) dried niblet is pulverized, prepare Semen Maydis powder；
14) Semen Maydis powder that Sorghum vulgare Pers. rice flour dehydrated potato powder prepared for step 5, step 9 prepared and step 13 prepare is uniform
Stirring；
15) wine yeast 4 parts, acetic acid bacteria 3 parts, lactic acid bacteria 2 parts and 3 parts of yeast are added the mixing that step 14 prepares
In powder；
16) step 2 prepares potato juice join in the mixed powder that step 15 prepares and be stirred；
17) mixed powder after step 16 being stirred is put in fermenting house and is fermented, and temperature is 35 DEG C, and the time is 10 days；
18) stir mixed powder, and add the Sorghum vulgare Pers. rice water that step 7 prepares；
19) continuing to ferment in fermenting house, temperature is 30 DEG C, and the time is 12 days；
20) mixed powder that step 19 prepares is put into hermetically sealed can relaying supervention ferment 72h；
21) wine is steamed.
The potato rice wine that step 21 prepares adds appropriate tartaric acid to adjust mouthfeel, obtains mouthfeel more preferably Rhizoma Solani tuber osi
Rice wine.
Five layers of gauze are used to filter.
The potato juice that step 2 prepares adds 0.05%-0.12% (w/v) sodium ascorbate solution 2～3 parts.
Although embodiment of the present invention are disclosed as above, but it is not restricted in description and embodiment listed
Using, it can be applied to various applicable the field of the invention completely, for those skilled in the art, and can be easily
Realizing other amendment, therefore under the general concept limited without departing substantially from claim and equivalency range, the present invention does not limit
In specific details.
Claims (4)
1. the processing technology of potato rice wine, it is characterised in that step includes:
1) nothing chosen gone mouldy, non-oxidation, nothing are rotted, are cleaned without the Rhizoma Solani tuber osi 30 germinateed～40 parts, remove the peel, pull an oar；
2) potato pulp is filtered, prepare Rhizoma Solani tuber osi filtering residue and potato juice；
3) Rhizoma Solani tuber osi filtering residue is cooked, smashs to pieces；
4) the Rhizoma Solani tuber osi filtering residue cooked carrying out ultrasonic being dried, temperature is 80～90 DEG C, and the time is 30～40min；
5) dried Rhizoma Solani tuber osi filtering residue is pulverized, prepare dehydrated potato powder；
6) take 15～20 portions of sorghum rice to put into 100～120 parts of water carry out boiling 3～5h；
7) filter after boiling completes, the Sorghum vulgare Pers. grain of rice is separated with Sorghum vulgare Pers. rice water；
8) the Sorghum vulgare Pers. grain of rice carrying out ultrasonic being dried, temperature is 90～100 DEG C, and the time is 15～20min；
9) the dried Sorghum vulgare Pers. grain of rice is pulverized, prepare Sorghum vulgare Pers. rice flour；
10) taking the niblet of 10～15 parts, put in 70～80 parts of water and carry out boiling, the time is 60～80min；；
11) niblet boiled is put in pot steam, 2～3h；
12) niblet after steaming carries out ultrasonic being dried, and temperature is 90～100 DEG C, and the time is 15～20min；
13) dried niblet is pulverized, prepare Semen Maydis powder；
14) the Semen Maydis powder uniform stirring that Sorghum vulgare Pers. rice flour dehydrated potato powder prepared for step 5, step 9 prepared and step 13 prepare；
15) wine yeast 3～4 parts of acetic acid bacterias 2～3 parts, lactic acid bacteria 1～2 parts and yeast 2～3 parts are added steps 14 and make
In the mixed powder obtained；
16) step 2 prepares potato juice join in the mixed powder that step 15 prepares and be stirred；
17) mixed powder after step 16 being stirred is put in fermenting house and is fermented, and temperature is 30～35 DEG C, and the time is 8～10
My god；
18) stir mixed powder, and add the Sorghum vulgare Pers. rice water that step 7 prepares；
19) continuing to ferment in fermenting house, temperature is 25～30 DEG C, and the time is 10～12 days；
20) mixed powder that step 19 prepares is put into hermetically sealed can relaying supervention ferment 24～72h；
21) wine is steamed.
The processing technology of potato rice wine the most according to claim 1, it is characterised in that the Rhizoma Solani tuber osi rice that step 21 prepares
Wine adds appropriate tartaric acid to adjust mouthfeel, obtain mouthfeel more preferably potato rice wine.
The processing technology of potato rice wine the most according to claim 1, it is characterised in that use five layers of gauze to carry out
Filter.
The processing technology of potato rice wine the most according to claim 1, it is characterised in that the potato juice that step 2 prepares
Middle addition 0.05%-0.12% (w/v) sodium ascorbate solution 2～3 parts.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610701299.2A CN106318773A (en) | 2016-08-22 | 2016-08-22 | Preparation technology of potato rice wine |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610701299.2A CN106318773A (en) | 2016-08-22 | 2016-08-22 | Preparation technology of potato rice wine |
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|---|---|
| CN106318773A true CN106318773A (en) | 2017-01-11 |
Family
ID=57742853
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201610701299.2A Pending CN106318773A (en) | 2016-08-22 | 2016-08-22 | Preparation technology of potato rice wine |
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Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107338153A (en) * | 2017-09-27 | 2017-11-10 | 西昌学院 | A kind of response phase method optimizes potato wine brewage technology |
| CN109136027A (en) * | 2018-09-06 | 2019-01-04 | 广西壮族自治区农业科学院 | A kind of potato sweet wine and its brewing method |
| CN109468194A (en) * | 2018-12-27 | 2019-03-15 | 凉山薯品天下农业科技有限公司 | The potato white wine and its ferment method prepared with potato raw material fermentation |
| CN110396460A (en) * | 2019-07-23 | 2019-11-01 | 王尉 | A kind of preparation method of Potato wine |
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Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107338153A (en) * | 2017-09-27 | 2017-11-10 | 西昌学院 | A kind of response phase method optimizes potato wine brewage technology |
| CN109136027A (en) * | 2018-09-06 | 2019-01-04 | 广西壮族自治区农业科学院 | A kind of potato sweet wine and its brewing method |
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