CN107603814A - A kind of brewing method of more fragrance health purple sweet potato liquors - Google Patents
A kind of brewing method of more fragrance health purple sweet potato liquors Download PDFInfo
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- CN107603814A CN107603814A CN201711026230.5A CN201711026230A CN107603814A CN 107603814 A CN107603814 A CN 107603814A CN 201711026230 A CN201711026230 A CN 201711026230A CN 107603814 A CN107603814 A CN 107603814A
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Abstract
The invention discloses a kind of brewing method of more fragrance health purple sweet potato liquors, belong to wine brewing field.The inventive method comprises the following steps：Purple sweet potato powder is added in the water of 34 times of its quality, boils 90 92 DEG C of 3 4h of insulation after 20 30min, brewer's yeast is added after cooling and is fermented, obtains first fermentation mash；First fermentation mash is incubated 2 3h at 70 75 DEG C, and koji is added after cooling and is fermented, obtains secondary fermentation mash；Secondary fermentation mash is distilled, and takes wine of the number of degrees more than 50 degree；The purple potato of baked coke is added in more than 50 degree of its 2.5 3 times of volumes of wine, and 15 18d are incubated at 30 32 DEG C；Then the fresh purple potato leaf of the purple potato quality 10 15% of baked coke is added, 25 30 DEG C of 2 3d of insulation, purple potato and purple potato leaf is pulled out, obtains finished wine.The present invention is pre-processed by purple potato, then is fermented, soaked, and obtains the special health care purple sweet potato white wine of fragrance.
Description
Technical field
The invention belongs to wine brewing field, and in particular to a kind of brewing method of more fragrance health purple sweet potato liquors.
Background technology
Purple potato has excellent healthcare function, is tested with the 21 kinds of alcohol extracts extracted in potato meat, as a result proved
Contained anthocyanin is most strong to removing peroxide radical ability in purple potato, and this ability is with total phenol amount in purple potato
Increase and strengthen.The anthocyanin in purple potato can also effectively prevent lipid peroxidation caused by linoleic acid autoxidation simultaneously.It is purple
Potassium, radish element, folic acid, vitamin C and vitamin B6 are rich in potato, this 5 kinds of compositions each contribute to prevent cardiovascular and cerebrovascular disease.Potassium
Contribute to human body cell balance of fluid and electrolyte, maintain the function of human normal blood pressure and heart.Carrotene and vitamin C
There is lipid peroxidation inhibition, prevention of arterial atherosis.
Healthcare function composition in purple potato is retained in wine body, the white wine concentration technology of pure distillation has not applied to,
Because when distillation, healthcare function composition can not be distilled off.The distinctive taste of purple potato is additionally, since, after fermentation
Bring the displeasant taste of wine body.Therefore, it is necessary to adopt new technology, the pleasant white wine of production smell coordination, mouthfeel.
The content of the invention
It is an object of the invention to overcome shortcoming and deficiency existing for prior art, there is provided a kind of more fragrance health purple sweet potato liquors
Brewing method, and the health care purple sweet potato wine obtained by the brewing method.
The purpose of the present invention is achieved through the following technical solutions：
A kind of brewing method of more fragrance health purple sweet potato liquors, comprises the following steps：
（1）The pretreatment of purple potato and first fermentation：The purple sweet potato powder that dry purple potato crushes to obtain is added to 3-4 times of its quality
In water, 90-92 DEG C of insulation 3-4h after 20-30min is boiled, brewer's yeast is added after cooling and is fermented, obtains first fermentation wine with dregs
Liquid.The particle diameter of described purple sweet potato powder is preferably smaller than 200 mesh；The addition of described brewer's yeast is preferably liquid gross mass
0.1-0.15%；The condition of described fermentation is preferably 20-23 DEG C of fermentation 1d.
（2）Secondary fermentation：First fermentation mash is incubated 2-3h at 70-75 DEG C, and koji is added after cooling and is fermented, is obtained
To secondary fermentation mash.The addition of described koji is preferably the 0.1-0.15% of first fermentation mash quality；Described hair
The condition of ferment is preferably 20-23 DEG C of fermentation 5-6d.
（3）Distillation：Secondary fermentation mash is distilled, and takes wine of the number of degrees more than 50 degree.
（4）Immersion：The purple potato of baked coke is added in more than 50 degree of its 2.5-3 times of volume of wine, in 30-32 DEG C of insulation
15-18d；Then the purple potato quality 10-15% of baked coke fresh purple potato leaf is added, 25-30 DEG C is incubated 2-3d, pulls the purple of baked coke out
Potato and fresh purple potato leaf, obtain finished wine.
Step（1）Described in the purple potato of drying preferably obtained by the method comprised the following steps：Purple potato is washed with water
Only, cut into inch strips, 60-65 DEG C of freeze-day with constant temperature 4-5d of piece or block elder generation, then 6-9h is soaked in 40-45 DEG C with water；Repeated by aforementioned condition
Dry, immersion, last 90-92 DEG C of freeze-day with constant temperature 12h, obtain dry purple potato.It is furthermore preferred that the purple potato of described drying crosses bag
The method for including following steps obtains：Purple potato is eluted with water, it is about 2cm × 2cm × 3cm purple chips in drying machine to be cut into size
Interior 60 DEG C of freeze-day with constant temperature 4d；Then purple chips will be dried to be added in the water of its 3 times of quality, taken out after 40 DEG C of immersion 6h, then
60 DEG C of freeze-day with constant temperature 4d in drying machine；Purple chips will be dried again to be added in the running water of its 3 times of quality, after 40 DEG C of immersion 6h
Take out, 90 DEG C of freeze-day with constant temperature 12h in drying machine, the purple chips finally dried.
Step（1）Preferably：The purple sweet potato powder that dry purple potato crushes to obtain is added in the water of 3 times of its quality, boiled
90 DEG C of insulation 3h, cool to after 30 DEG C after 20min, add the brewer's yeast of liquid gross mass 0.1%, 23 DEG C of fermentation 1d, obtain
To first fermentation mash.
Step（2）Preferably：First fermentation mash is incubated 2h at 70 DEG C, is cooled to 20 DEG C, adds first fermentation mash matter
The koji of amount 0.1%, ferment 5d at 20 DEG C, obtains secondary fermentation mash.
Step（4）Described in the purple potato of baked coke be preferably that purple potato baked coke in microwave dryer obtains, specifically include as
Lower step：Purple potato is eluted with water, is cut into inch strips, piece or block, is layered in the transmission belt of microwave dryer, sets microwave dryer
Maximum temperature is 80-85 DEG C, drying of starting shooting, the automatic shutdown when temperature reaches 80-85 DEG C；30-35 DEG C is naturally cooled to, is opened
Machine, automatic shutdown when temperature reaches 80-85 DEG C；30-35 DEG C is naturally cooled to, machine is opened, when being warming up to 80-85 DEG C again
Automatic shutdown；When being cooled to 30-35 DEG C, the maximum temperature of microwave dryer is set as 136-140 DEG C, is opened machine, is worked as temperature
When reaching 136-140 DEG C, closing machine；Temperature fall sets the maximum temperature of microwave dryer as 160-168 to 80-85 DEG C
DEG C, machine is again turned on, when temperature reaches 160-168 DEG C, closing machine, naturally cools to normal temperature, obtains the purple potato of baked coke.
A kind of health care purple sweet potato wine, is obtained by the above method.
The present invention assigns purple potato different fragrance, then through everfermentation, soaking technology, obtain perfume (or spice) by the pretreatment of purple potato
The special health care purple sweet potato white wine of taste.
Embodiment
Further detailed description is done to the present invention with reference to embodiment, but the implementation of the present invention is not limited to this.
Embodiment 1
1st, material and facility
Fresh purple potato：It is commercially available.Fresh purple potato leaf：It is commercially available.Angel koji.French beer dried yeast S-04：Jinan diamylose beer
Goods and materials Co., Ltd.Microwave dryer：Jinan Xin Hong microwave equipments Co., Ltd.
2nd, method
（1）Purple potato is cut and baked coke
Purple potato is cleaned with running water, is manually cut into the small bar that size is about 2cm × 2cm × 3cm.After being cut into small bar, microwave is placed on
Baked coke is carried out on drying machine.
Baked coke technique is specific as follows：The small bar of purple potato is layered in the transmission belt of microwave dryer, and thickness is no more than 5cm, setting
The maximum temperature of microwave dryer is 85 DEG C, start shooting drying, when temperature reaches 85 DEG C, machine automatic shutdown；Make logistics natural
35 DEG C are cooled to, opens machine, when temperature reaches 85 DEG C, machine automatic shutdown；Allow logistics to naturally cool to 35 DEG C, open machine
Device, 85 DEG C is warming up to again, machine automatic shutdown；When logistics is cooled to 35 DEG C, the maximum temperature of microwave dryer is set as 136
DEG C, open machine, when temperature reaches 136 DEG C, closing machine；Logistics Temperature fall is allowed to set microwave dryer to 80 DEG C
Maximum temperature is 160 DEG C, is again turned on machine, allows temperature to reach 160 DEG C, closing machine, naturally cool to normal temperature.Now obtain
The purple chips of baked coke.
（2）Purple potato is dried repeatedly
The purple chips that size is about 2cm × 2cm × 3cm 60 DEG C of freeze-day with constant temperature 4d in drying machine.Then purple chips will be dried to add
Enter into the running water of its 3 times of quality, taken out after 40 DEG C of immersion 6h, then 60 DEG C of freeze-day with constant temperature 4d in drying machine.Again will be dry
Dry purple chips are added in the running water of its 3 times of quality, are taken out after 40 DEG C of immersion 6h, 90 DEG C of freeze-day with constant temperature 12h in drying machine,
The purple chips finally dried.
（3）Purple chips crush and pretreatment, and first fermentation
Finally dry purple chips, are crushed with pulverizer, are crossed 200 mesh sieves, are obtained purple sweet potato powder.Purple sweet potato powder is added to 3 times of its quality
Running water in, boil 20min, then 90 DEG C of insulation 3h, cool to after 30 DEG C, add the beer of liquid gross mass 0.1%
Dry ferment S-04,23 DEG C of fermentation 1d, obtains first fermentation mash.
（4）Secondary fermentation
First fermentation mash is incubated 2h at 70 DEG C, is cooled to 20 DEG C, the koji of first fermentation mash quality 0.1% is added, 20
DEG C fermentation 5d, obtain secondary fermentation mash.
（5）Distillation
Secondary fermentation mash is distilled with kettle formula distiller, connects wine of the number of degrees more than 30 degree.More than 30 degree of wine kettle formula
Device second distillation, connect the wine that the number of degrees are more than 50 degree.
（6）Immersion
The purple chips of baked coke are added in more than 50 degree of its 3 times of volumes of wine, and 15d is incubated at 30 DEG C；Then baked coke is added
The fresh purple potato leaf of purple chips quality 10%, 30 DEG C of insulation 2d, pulls the purple chips of baked coke and fresh purple potato leaf out, obtains finished wine.
（7）Wine body is evaluated
The flavor of finished wine wine body is：Micron vinosity, the pure and fresh taste of fresh purple potato, micro- beer taste, micro- burnt odor taste, coordination are soft
Taste.
According to document（Sylvain Savard, Khaled Belkacemi.Anthocyanins in wild
blueberries of quebec:extraction and identification [J]. J Agric Food Chem,
2007, 55(14): 5626 -5635.）Described in method measure wine body in anthocyanin concentration, anthocyanin in wine body
Concentration 25.12mg/L.
Contrast test 1
Remove（2）The step that purple potato is dried repeatedly, size are about that 2cm × 2cm × 3cm purple chips are directly crushed with pulverizer,
200 mesh sieves are crossed, obtain purple sweet potato powder.Other steps are same as Example 1.
The flavor of gained finished wine wine body is：Micron vinosity, the pure and fresh taste of fresh purple potato, micro- beer taste, micro- burnt odor taste, taste
Road is uncoordinated soft.The concentration for determining anthocyanin in wine body is 25.12mg/L.
Contrast test 2
Remove（4）The step of secondary fermentation, other steps are same as Example 1.
Although the flavor of gained finished wine wine body has beer taste, burnt odor taste, fresh purple potato taste etc., but taste difficulty entrance,
It is very uncoordinated.The concentration for determining anthocyanin in wine body is 25.12mg/L.
Contrast test 3
Remove（6）The step of immersion, other steps are same as Example 1.
The flavor of gained finished wine wine body is micron vinosity, the pure and fresh taste of fresh purple potato, micro- beer taste, but mouthfeel is few
It is light, very uncoordinated.The concentration for determining anthocyanin in wine body is 0mg/L.
Contrast test 4
（6）In the step for immersion, fresh purple potato leaf is added without, other steps are same as Example 1.
The flavor of gained finished wine wine body is micron vinosity, micro- beer taste, but mouthfeel is very boring, does not assist very much
Adjust.The concentration for determining anthocyanin in wine body is 25.06mg/L.
Above-described embodiment is the preferable embodiment of the present invention, but embodiments of the present invention are not by above-described embodiment
Limitation, other any Spirit Essences without departing from the present invention with made under principle change, modification, replacement, combine, simplification,
Equivalent substitute mode is should be, is included within protection scope of the present invention.
Claims (10)
- A kind of 1. brewing method of more fragrance health purple sweet potato liquors, it is characterised in that：Comprise the following steps：（1）The pretreatment of purple potato and first fermentation：The purple sweet potato powder that dry purple potato crushes to obtain is added to 3-4 times of its quality In water, 90-92 DEG C of insulation 3-4h after 20-30min is boiled, brewer's yeast is added after cooling and is fermented, obtains first fermentation wine with dregs Liquid；（2）Secondary fermentation：First fermentation mash is incubated 2-3h at 70-75 DEG C, and koji is added after cooling and is fermented, obtains two Secondary fermentation liquid；（3）Distillation：Secondary fermentation mash is distilled, and takes wine of the number of degrees more than 50 degree；（4）Immersion：The purple potato of baked coke is added in more than 50 degree of its 2.5-3 times of volume of wine, and 15- is incubated at 30-32 DEG C 18d；Then add baked coke purple potato quality 10-15% fresh purple potato leaf, 25-30 DEG C insulation 2-3d, pull out baked coke purple potato and Fresh purple potato leaf, obtains finished wine.
- 2. the brewing method of more fragrance health purple sweet potato liquors according to claim 1, it is characterised in that：Step（1）Described in The particle diameter of purple sweet potato powder be less than 200 mesh.
- 3. the brewing method of more fragrance health purple sweet potato liquors according to claim 1, it is characterised in that：Step（1）Described in Brewer's yeast addition be liquid gross mass 0.1-0.15%；The condition of described fermentation is 20-23 DEG C of fermentation 1d.
- 4. the brewing method of more fragrance health purple sweet potato liquors according to claim 1, it is characterised in that：Step（1）Described in The purple potato of drying obtained by the method comprised the following steps：Purple potato is eluted with water, cut into inch strips, 60-65 DEG C of piece or block elder generation Freeze-day with constant temperature 4-5d, then soak 6-9h in 40-45 DEG C with water；Repeat to dry by aforementioned condition, soak, last 90-92 DEG C of constant temperature 12h is dried, obtains dry purple potato.
- 5. the brewing method of more fragrance health purple sweet potato liquors according to claim 4, it is characterised in that：The purple of described drying Potato is obtained by the method comprised the following steps：Purple potato is eluted with water, is cut into the purple chips that size is about 2cm × 2cm × 3cm 60 DEG C of freeze-day with constant temperature 4d in drying machine；Then purple chips will be dried to be added in the water of its 3 times of quality, taken after 40 DEG C of immersion 6h Go out, then 60 DEG C of freeze-day with constant temperature 4d in drying machine；Purple chips will be dried again to be added in the running water of its 3 times of quality, 40 DEG C Taken out after immersion 6h, 90 DEG C of freeze-day with constant temperature 12h in drying machine, the purple chips finally dried.
- 6. the brewing method of more fragrance health purple sweet potato liquors according to claim 1, it is characterised in that：Step（1）For：Will be dry The purple sweet potato powder that dry purple potato crushes to obtain is added in the water of 3 times of its quality, is boiled 90 DEG C of insulation 3h after 20min, is cooled To after 30 DEG C, the brewer's yeast of liquid gross mass 0.1% is added, 23 DEG C of fermentation 1d, obtains first fermentation mash.
- 7. the brewing method of more fragrance health purple sweet potato liquors according to claim 1, it is characterised in that：Step（2）Described in Koji addition be first fermentation mash quality 0.1-0.15%；The condition of described fermentation is 20-23 DEG C of fermentation 5- 6d。
- 8. the brewing method of more fragrance health purple sweet potato liquors according to claim 1, it is characterised in that：Step（2）For：For the first time Fermentation liquid is incubated 2h at 70 DEG C, is cooled to 20 DEG C, adds the koji of first fermentation mash quality 0.1%, in 20 DEG C of fermentations 5d, obtain secondary fermentation mash.
- 9. the brewing method of more fragrance health purple sweet potato liquors according to claim 1, it is characterised in that：Step（4）Described in The purple potato of baked coke obtained by the method comprised the following steps：Purple potato is eluted with water, cuts into inch strips, piece or block, is layered on microwave In the transmission belt of drying machine, the maximum temperature of microwave dryer is set as 80-85 DEG C, drying of starting shooting, when temperature reaches 80-85 DEG C When automatic shutdown；30-35 DEG C is naturally cooled to, opens machine, automatic shutdown when temperature reaches 80-85 DEG C；Naturally cool to 30- 35 DEG C, open machine, automatic shutdown when being warming up to 80-85 DEG C again；When being cooled to 30-35 DEG C, microwave dryer is set most High-temperature is 136-140 DEG C, opens machine, when temperature reaches 136-140 DEG C, closing machine；Temperature fall to 80-85 DEG C, The maximum temperature of microwave dryer is set as 160-168 DEG C, is again turned on machine, when temperature reaches 160-168 DEG C, closes machine Device, normal temperature is naturally cooled to, obtain the purple potato of baked coke.
- A kind of 10. health care purple sweet potato wine, it is characterised in that：Obtained by the method described in claim any one of 1-9.
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