CN106754006A - A kind of preparation method of red fragrant administration's wine - Google Patents
A kind of preparation method of red fragrant administration's wine Download PDFInfo
- Publication number
- CN106754006A CN106754006A CN201611098612.4A CN201611098612A CN106754006A CN 106754006 A CN106754006 A CN 106754006A CN 201611098612 A CN201611098612 A CN 201611098612A CN 106754006 A CN106754006 A CN 106754006A
- Authority
- CN
- China
- Prior art keywords
- administration
- wine
- fermentation
- red
- preparation
- 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.)
- Pending
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
Abstract
The present invention relates to a kind of preparation method of wine, especially a kind of preparation method of red fragrant administration's wine, comprises the following steps：Picking individual is fresh, clean, nothing is gone mouldy, the red fragrant administration of no disease and pests harm, with clear water fully by Ipomoea batatas wash clean, peels, and is cut into small pieces；Potato wedges is placed in steamer fiery boiling, boiling 30 40 minutes is extremely thoroughly well cooked but not mushy；The Ipomoea batatas that will be cooked is moved into the fermentation tank with agitating device while hot, and red fragrant administration is stirred into pureed；Distiller's yeast is mixed into water, after being well mixed, is added and is mixed with Ipomoea batatas in fermentation altar, stirred；Sealing and fermenting, 28 32 DEG C of fermentation temperature, fermentation time 8 15 days；Distilled by when fermenting mixture gives out denseer aroma；After the distillation, processed with 0.01 0.02% potassium permanganate and 0.3 0.8% activated carbon, place 48 hours and filter.Red fragrant bright transparent, aromatic, the sliding mouth of administration's wine wine clear obtained in the preparation method of a kind of red fragrant administration's wine that the present invention is provided, delicate fragrance is micro- sweet.
Description
Technical field
The present invention relates to a kind of preparation method of wine, especially a kind of preparation method of red fragrant administration's wine.
Background technology
Red fragrant potato Origin of cultivation between Qing Dynasty Kangxu year, from ALONG COASTAL FUJIAN successively incoming Zhanjiang, Qiezhou, the North Sea, anti-city etc.
Coastal area, it has five unique prismatic leaf characteristics, after the cultivation history of centuries, only adapt to coastal sandy loam,
Subtropical climate grows.Relatively round short, the potato wedges weight of potato meat pure white, skin pale red, potato type be middle-size and small-size, content of starch it is higher,
Mouthfeel powder perfume, fragrance are extremely dense and with glutinous fragrance, therefore are named as " red fragrant potato ", contain abundant dietary fiber, carrotene, dimension
, to the mineral matter that has human body beneficial, mouthfeel nutrition is splendid, strictly in potato for raw element A, B, C, E and potassium, calcium, iron, zinc, copper, selenium etc.
Superfine product.Many using the wine brewing of common Ipomoea batatas in existing market, mouthfeel is poor, not mellow.
The content of the invention
To solve the above problems, the present invention provides a kind of preparation method of mellow, in good taste a kind of red fragrant administration's wine, specifically
Technical scheme is：
A kind of preparation method of red fragrant administration's wine, comprises the following steps：
(1) picking individual is fresh, clean, nothing is gone mouldy, the red fragrant administration of no disease and pests harm, with clear water fully by Ipomoea batatas wash clean,
Peel, be cut into small pieces；
(2) potato wedges is placed in steamer fiery boiling, it is boiling 30-40 minutes, extremely thoroughly well cooked but not mushy；
(3) during the Ipomoea batatas that will be cooked moves into the fermentation tank with agitating device while hot, red fragrant administration is stirred into pureed；
(4) distiller's yeast is mixed into water, after being well mixed, adds and mix with Ipomoea batatas in fermentation altar, stirred；
(5) sealing and fermenting, 28-32 DEG C of fermentation temperature, fermentation time 8-15 days；
(6) when fermenting mixture gives out denseer aroma by distilled；
(7) after the distillation, processed with 0.01-0.02% potassium permanganate and 0.3-0.8% activated carbons, place 48 hours mistakes
Filter.
Boiling temperature is no more than 90 DEG C in step 2.
Fermentation tank is cleaned in advance described in step 3, and by disinfection, red fragrant administration's mud is no more than in the fermentation tank
The 2/3 of fermentation tank.
Stirring 2-4 times daily in fermentation process described in step 5.
Boiling temperature is no more than 90 DEG C in step 2, pectin is produced methyl alcohol.
The red fragrant administration substantial amounts of microorganism of raw material surface attachment, if these microorganisms not killed, can cause fermentation process
Severe contamination, production is failed, can play a part of sterilizing to red fragrant administration's raw material under thermophilic digestion；After the boiling of red fragrant administration
Soften, crushing and mixing after being conducive to；In addition, boiling can be such that the histocyte of red fragrant administration thoroughly ruptures, at high temperature
The starch granules water swelling of macromolecular, structure breaking, so that starch is become the paste liquid of dissolved state by particle, under being conducive to
The saccharification and liquefaction of one step.
During distillation, material is put into the distillation still added with water and is distilled, distillation still is connected with cooling pipe, cooling tube
The inside fills cold water.Water in cooling tube will be changed often, water temperature is maintained at less than 30 DEG C.Wine output pipe need to keep unimpeded clear
It is clean, it is such as stifled to have debris, vinasse, then peculiar smell occurs.Wine output pipe connect collection device, collection device requirement cleaning, by disappearing
Poisoning bacterium.To reduce the methyl alcohol in wine as far as possible, the liquid of collection should discard 1% foreshot.
Compared with prior art the invention has the advantages that：
Red fragrant bright transparent, aromatic, the sliding mouth of administration's wine clear obtained in the preparation method of a kind of red fragrant administration's wine that the present invention is provided, clearly
Perfume (or spice) is micro- sweet.
Specific embodiment
Now it is described further by embodiment.
Embodiment one
(1) picking individual is fresh, clean, nothing is gone mouldy, the red fragrant administration of no disease and pests harm, with clear water fully by Ipomoea batatas wash clean,
Peel, be cut into small pieces；
(2) potato wedges is placed in steamer fiery boiling, 90 DEG C of boiling temperature, boiling 30 minutes, to thoroughly well cooked but not mushy；
(3) during the Ipomoea batatas that will be cooked moves into the fermentation tank with agitating device while hot, red fragrant administration is stirred into pureed；Fermentation
Tank is cleaned in advance, and by disinfection, red fragrant administration's mud is no more than the 2/3 of fermentation tank in fermentation tank；
(4) distiller's yeast is mixed into water, after being well mixed, adds and mix with Ipomoea batatas in fermentation altar, stirred；
(5) sealing and fermenting, 28 DEG C of fermentation temperature, fermentation time 15 days, stirring 2 times daily in fermentation process；
(6) when fermenting mixture gives out denseer aroma by distilled；
(7) after the distillation, processed with 0.01% potassium permanganate and 0.3% activated carbon, place 48 hours and filter.
Embodiment two
A kind of preparation method of red fragrant administration's wine, comprises the following steps：
(1) picking individual is fresh, clean, nothing is gone mouldy, the red fragrant administration of no disease and pests harm, with clear water fully by Ipomoea batatas wash clean,
Peel, be cut into small pieces；
(2) potato wedges is placed in steamer fiery boiling, 80 DEG C of boiling temperature, boiling 40 minutes, to thoroughly well cooked but not mushy；
(3) during the Ipomoea batatas that will be cooked moves into the fermentation tank with agitating device while hot, red fragrant administration is stirred into pureed, is fermented
Tank is cleaned in advance, and by disinfection, red fragrant administration's mud is no more than the 2/3 of fermentation tank in fermentation tank；
(4) distiller's yeast is mixed into water, after being well mixed, adds and mix with Ipomoea batatas in fermentation altar, stirred；
(5) sealing and fermenting, 32 DEG C of fermentation temperature, fermentation time 8 days, stirring 4 times daily in fermentation process；
(6) when fermenting mixture gives out denseer aroma by distilled；
(7) after the distillation, processed with 0.01-0.02% potassium permanganate and 0.3-0.8% activated carbons, place 48 hours mistakes
Filter.
Claims (4)
1. a kind of red perfume affixes one's name to the preparation method of wine, it is characterised in that comprise the following steps：
(1) picking individual is fresh, clean, nothing is gone mouldy, the red fragrant administration of no disease and pests harm, with clear water fully by Ipomoea batatas wash clean, peels,
It is cut into small pieces；
(2) potato wedges is placed in steamer fiery boiling, it is boiling 30-40 minutes, extremely thoroughly well cooked but not mushy；
(3) during the Ipomoea batatas that will be cooked moves into the fermentation tank with agitating device while hot, red fragrant administration is stirred into pureed；
(4) distiller's yeast is mixed into water, after being well mixed, adds and mix with Ipomoea batatas in fermentation altar, stirred；
(5) sealing and fermenting, 28-32 DEG C of fermentation temperature, fermentation time 8-15 days；
(6) when fermenting mixture gives out denseer aroma by distilled；
(7) after the distillation, processed with 0.01-0.02% potassium permanganate and 0.3-0.8% activated carbons, place 48 hours and filter.
2. a kind of red perfume according to claim 1 affixes one's name to the preparation method of wine, it is characterised in that fermentation tank described in step 3
Clean in advance, and by disinfection, red fragrant administration's mud is no more than the 2/3 of fermentation tank in the fermentation tank.
3. a kind of red perfume according to claim 1 affixes one's name to the preparation method of wine, it is characterised in that the fermentation described in step 5
During daily stirring 2-4 times.
4. the preparation method of a kind of red fragrant administration's wine according to claim 1, it is characterised in that boiling temperature is not in step 2
More than 90 DEG C.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201611098612.4A CN106754006A (en) | 2016-12-04 | 2016-12-04 | A kind of preparation method of red fragrant administration's wine |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201611098612.4A CN106754006A (en) | 2016-12-04 | 2016-12-04 | A kind of preparation method of red fragrant administration's wine |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN106754006A true CN106754006A (en) | 2017-05-31 |
Family
ID=58883815
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201611098612.4A Pending CN106754006A (en) | 2016-12-04 | 2016-12-04 | A kind of preparation method of red fragrant administration's wine |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN106754006A (en) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108220099A (en) * | 2018-03-12 | 2018-06-29 | 陈楚辉 | A kind of health care base liquor, health-care and nutritious wine and preparation method thereof |
| CN108504489A (en) * | 2018-04-16 | 2018-09-07 | 贵州果源浆酒业有限公司 | A kind of manufacture craft of sweet potato wine |
-
2016
- 2016-12-04 CN CN201611098612.4A patent/CN106754006A/en active Pending
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108220099A (en) * | 2018-03-12 | 2018-06-29 | 陈楚辉 | A kind of health care base liquor, health-care and nutritious wine and preparation method thereof |
| CN108504489A (en) * | 2018-04-16 | 2018-09-07 | 贵州果源浆酒业有限公司 | A kind of manufacture craft of sweet potato wine |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN103549385B (en) | Preparation method of agaric ferment | |
| CN106721717B (en) | A preparation method of fructus Jujubae juice or fructus Jujubae concentrated clear juice containing high water soluble dietary fiber | |
| CN102499403B (en) | Compound fruit vinegar beverage and preparation method thereof | |
| CN101081089B (en) | Seaweed beverage preparing method | |
| CN105754830A (en) | Preparation technology of enzyme fruit vinegar | |
| CN103704839A (en) | Production method for seaweed beverage | |
| CN102511887B (en) | Preparation method of sea-tangle biological beverage | |
| CN102876559B (en) | Healthcare kelp vinegar and preparation method thereof | |
| CN102492601B (en) | Asparagus healthcare vinegar and preparation process | |
| CN101946935B (en) | Double-component yacon fruit juice and preparation method thereof | |
| CN102344872B (en) | Method for preparing sweet potato yellow wine containing anthocyanidin | |
| CN111057637B (en) | Multi-strain fermented apple vinegar rich in free amino acids and production process thereof | |
| CN1837344A (en) | Sweet rice wine mixed with coffee and preparation process | |
| CN112120216A (en) | Aronia melanocarpa composite fruit enzyme | |
| CN106754006A (en) | A kind of preparation method of red fragrant administration's wine | |
| CN105733915A (en) | Fermentation method of waxberry rice vinegar | |
| CN108041382A (en) | A kind of preparation method for the pineapple peel residue fruit vinegar beverage for not adding acetic acid bacteria | |
| CN101564183B (en) | Chinese gooseberry fruit vinegar beverage and preparation method thereof | |
| CN107603821B (en) | Brewing method of novel health-care wine with slight beer taste | |
| CN108949428B (en) | Process for making fruit wine | |
| CN103205342B (en) | Rice wine with geckos and Taibai-tea and preparation method thereof | |
| CN113287699A (en) | Elaeagnus angustifolia enzyme and preparation process thereof | |
| CN106071516B (en) | The preparation method of Chinese yam Pleurotus eryngii composite flavor beverage | |
| CN101550390A (en) | Reed root health rice wine and preparation method thereof | |
| CN110731488A (en) | Preparation method of low-sugar watermelon and emerald green-skin lemon jam |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| PB01 | Publication | ||
| PB01 | Publication | ||
| WD01 | Invention patent application deemed withdrawn after publication | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20170531 |