CN107699428A - A kind of preparation method of purple yam wine - Google Patents
A kind of preparation method of purple yam wine Download PDFInfo
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- CN107699428A CN107699428A CN201711159345.1A CN201711159345A CN107699428A CN 107699428 A CN107699428 A CN 107699428A CN 201711159345 A CN201711159345 A CN 201711159345A CN 107699428 A CN107699428 A CN 107699428A
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- purple
- glutinous rice
- wine
- chinese yam
- yam
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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
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- Health & Medical Sciences (AREA)
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- General Engineering & Computer Science (AREA)
- General Health & Medical Sciences (AREA)
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Abstract
The present invention relates to a kind of preparation method of purple yam wine, comprise the following steps：Select new light violet Chinese yam；The purple Chinese yam that will be singled out carries out cleaning with clear water and peeled；Purple Chinese yam after peeling is pressed into purple Chinese yam mud after cooking；High temperature cooks ripe glutinous rice after glutinous rice warm water is soaked；Entered with Water spray in the glutinous rice after cooking and glutinous rice is cooled down；The ripe glutinous rice cooled down is added in purple Chinese yam mud to stir compound is made；Distiller's yeast is uniformly sprinkled into above-mentioned compound several times；The compound mixed is fitted into terrine and is compacted fermentation, and envelope altar sealing is carried out to terrine, after altar addition liquor made from sorghum stirring is opened after continuously fermenting 7 days, altar is sealed 30 days in fermentation；Former wine will be obtained by the vinasse squeeze and filter fermented；Former wine standing separation is gone out into limpid purple yam wine；Purple yam wine is sealed into altar three months again.Making step of the present invention is simple, makes purple yam wine entrance sweetness is tasty and refreshing, aroma is mellow.
Description
Technical field
Present invention relates particularly to a kind of preparation method of purple yam wine.
Background technology
Purple Chinese yam is also referred to as purple ginseng, also known as Chinese yam and long taro, belongs to Dioscoreaceae, with its loose root tuber or cylindric for food
With.The protein content of purple Chinese yam is very high, is suitable for skin moisture-keeping so often eating purple Chinese yam and having, moreover it is possible to promotes the new old generation of cell
Thank.It is dining table delicacies.China is the cradle of spirits culture, is one of earliest country of making wine in the world.Alcoholic strength temperature, acrid flavour and it is bitter
It is sweet, there is the effect such as warm promoting blood circulation, warm stomach, dispersing wind and cold of dispelling.The main component ethanol of wine is a kind of good organic solvent,
The compositions such as alkaloid, tannin, volatile oil, organic acid, carbohydrate and partial pigment can be dissolved.China possesses numerous hobbies of drinking
Person, appropriate drinking is also beneficial to health while happy feelings, but traditional wine does not possess the function of health care typically, closely
There is the drinks of a variety of kinds in Nian Lai, in the market, but also without the making and processing in terms of purple yam wine.
The content of the invention
It is an object of the invention to provide a kind of preparation method for making simple, taste and sweet mouthfeel purple yam wine.
The technical solution adopted by the present invention is：A kind of preparation method of purple yam wine, comprises the following steps：
(1) no disease and pests harm is selected, the new light violet Chinese yam being unearthed no more than 30 days；
(2) the purple Chinese yam that will be singled out is cleaned with clear water, is peeled after cleaning, is placed in clear water and carries out after peeling
Immersion is standby to treat；
(3) the purple Chinese yam after peeling is cooked at high temperature, suppresses being ground into purple Chinese yam mud after cooking；
(4) glutinous rice is soaked into 25~35min with 45~55 DEG C of warm water, high temperature cooks ripe glutinous rice after immersion；
(5) entered with Water spray in the glutinous rice after cooking and glutinous rice is cooled down, the weight ratio of the water and glutinous rice is, glutinous
Rice：Water=1：4；
(6) the ripe glutinous rice cooled down is added in purple Chinese yam mud to stir and compound is made, the ripe glutinous rice and Zi Shan
The weight ratio of medicine puree is ripe glutinous rice：Purple Chinese yam mud=3：1；
(7) distiller's yeast is uniformly sprinkled into above-mentioned compound several times, the weight ratio of the distiller's yeast and compound is distiller's yeast：
Compound=1：250；
(8) compound mixed is fitted into terrine and is compacted ferment, and terrine is carried out to seal altar sealing, continuously ferment 7
After altar addition liquor made from sorghum stirring is opened after it, altar is sealed 30 days in fermentation；
(9) former wine will be obtained by the vinasse squeeze and filter fermented；
(10) former wine standing separation is gone out into limpid purple yam wine；
(11) purple yam wine is sealed into altar three months again.
A kind of preparation method of purple yam wine as described above, further illustrate to be to divide three by distiller's yeast in the step (7)
It is secondary to be uniformly sprinkled into compound.
The beneficial effects of the invention are as follows：Making step of the present invention is simple, makes purple yam wine entrance sweetness is tasty and refreshing,
Long times of aftertaste, aroma are mellow, and color is scarlet, suitable for people of all ages, and storage characteristics are stable, instant, have good practicality and city
Field promotional value.
Embodiment
The specific embodiment of the invention is further elaborated with reference to embodiment.
Embodiment one
A kind of preparation method for purple yam wine that the present embodiment provides, comprises the following steps：
(1) no disease and pests harm is selected, the new light violet Chinese yam being unearthed in 10 days；
(2) the purple Chinese yam that will be singled out is cleaned with clear water, is peeled after cleaning, is placed in clear water and carries out after peeling
Immersion is standby to treat；
(3) the purple Chinese yam after peeling is cooked at high temperature, suppresses being ground into purple Chinese yam mud after cooking；
(4) glutinous rice is soaked into 30min with 50 DEG C of warm water, high temperature cooks ripe glutinous rice after immersion；
(5) entered with Water spray in the glutinous rice after cooking and glutinous rice is cooled down, the weight ratio of the water and glutinous rice is, glutinous
Rice：Water=1：4；
(6) the ripe glutinous rice cooled down is added in purple Chinese yam mud to stir and compound is made, the ripe glutinous rice and Zi Shan
The weight ratio of medicine puree is ripe glutinous rice：Purple Chinese yam mud=3：1；
(7) distiller's yeast is uniformly sprinkled into above-mentioned compound in three times, the weight ratio of the distiller's yeast and compound is distiller's yeast：
Compound=1：250；
(8) compound mixed is fitted into terrine and is compacted ferment, and terrine is carried out to seal altar sealing, continuously ferment 7
After altar addition liquor made from sorghum stirring is opened after it, altar is sealed 30 days in fermentation；
(9) former wine will be obtained by the vinasse squeeze and filter fermented；
(10) former wine standing separation is gone out into limpid purple yam wine；
(11) purple yam wine is sealed into altar three months again.
Embodiment two
A kind of preparation method for purple yam wine that the present embodiment provides, comprises the following steps：
(1) no disease and pests harm is selected, the new light violet Chinese yam being unearthed in 20 days；
(2) the purple Chinese yam that will be singled out is cleaned with clear water, is peeled after cleaning, is placed in clear water and carries out after peeling
Immersion is standby to treat；
(3) the purple Chinese yam after peeling is cooked at high temperature, suppresses being ground into purple Chinese yam mud after cooking；
(4) glutinous rice is soaked into 35min with 45 DEG C of warm water, high temperature cooks ripe glutinous rice after immersion；
(5) entered with Water spray in the glutinous rice after cooking and glutinous rice is cooled down, the weight ratio of the water and glutinous rice is, glutinous
Rice：Water=1：4；
(6) the ripe glutinous rice cooled down is added in purple Chinese yam mud to stir and compound is made, the ripe glutinous rice and Zi Shan
The weight ratio of medicine puree is ripe glutinous rice：Purple Chinese yam mud=3：1；
(7) distiller's yeast is uniformly sprinkled into above-mentioned compound in four times, the weight ratio of the distiller's yeast and compound is distiller's yeast：
Compound=1：250；
(8) compound mixed is fitted into terrine and is compacted ferment, and terrine is carried out to seal altar sealing, continuously ferment 7
After altar addition liquor made from sorghum stirring is opened after it, altar is sealed 30 days in fermentation；
(9) former wine will be obtained by the vinasse squeeze and filter fermented；
(10) former wine standing separation is gone out into limpid purple yam wine；
(11) purple yam wine is sealed into altar three months again.
Embodiment three
A kind of preparation method for purple yam wine that the present embodiment provides, comprises the following steps：
(1) no disease and pests harm is selected, the new light violet Chinese yam being unearthed in 30 days；
(2) the purple Chinese yam that will be singled out is cleaned with clear water, is peeled after cleaning, is placed in clear water and carries out after peeling
Immersion is standby to treat；
(3) the purple Chinese yam after peeling is cooked at high temperature, suppresses being ground into purple Chinese yam mud after cooking；
(4) glutinous rice is soaked into 25min with 35 DEG C of warm water, high temperature cooks ripe glutinous rice after immersion；
(5) entered with Water spray in the glutinous rice after cooking and glutinous rice is cooled down, the weight ratio of the water and glutinous rice is, glutinous
Rice：Water=1：4；
(6) the ripe glutinous rice cooled down is added in purple Chinese yam mud to stir and compound is made, the ripe glutinous rice and Zi Shan
The weight ratio of medicine puree is ripe glutinous rice：Purple Chinese yam mud=3：1；
(7) distiller's yeast is uniformly sprinkled into above-mentioned compound in five times, the weight ratio of the distiller's yeast and compound is distiller's yeast：
Compound=1：250；
(8) compound mixed is fitted into terrine and is compacted ferment, and terrine is carried out to seal altar sealing, continuously ferment 7
After altar addition liquor made from sorghum stirring is opened after it, altar is sealed 30 days in fermentation；
(9) former wine will be obtained by the vinasse squeeze and filter fermented；
(10) former wine standing separation is gone out into limpid purple yam wine；
(11) purple yam wine is sealed into altar three months again.
The present invention is not limited to examples detailed above, in claims of the present invention limited range, art technology
The various deformations or amendments that personnel can make without creative work are protected by this patent.
Claims (2)
1. a kind of preparation method of purple yam wine, it is characterised in that comprise the following steps：
(1) no disease and pests harm is selected, the new light violet Chinese yam being unearthed no more than 30 days；
(2) the purple Chinese yam that will be singled out is cleaned with clear water, is peeled after cleaning, is placed in clear water and is soaked after peeling
It is standby to treat；
(3) the purple Chinese yam after peeling is cooked at high temperature, suppresses being ground into purple Chinese yam mud after cooking；
(4) glutinous rice is soaked into 25~35min with 45~55 DEG C of warm water, high temperature cooks ripe glutinous rice after immersion；
(5) entered with Water spray in the glutinous rice after cooking and glutinous rice is cooled down, the weight ratio of the water and glutinous rice is glutinous rice：Water
=1：4；
(6) the ripe glutinous rice cooled down is added in purple Chinese yam mud to stir and compound is made, the ripe glutinous rice and purple Chinese yam mud
Weight ratio be ripe glutinous rice：Purple Chinese yam mud=3：1；
(7) distiller's yeast is uniformly sprinkled into above-mentioned compound several times, the weight ratio of the distiller's yeast and compound is distiller's yeast：Mixing
Material=1：250；
(8) compound mixed is fitted into terrine and is compacted ferment, and terrine is carried out to seal altar sealing, after continuously fermenting 7 days
After opening altar addition liquor made from sorghum stirring, altar is sealed 30 days in fermentation；
(9) former wine will be obtained by the vinasse squeeze and filter fermented；
(10) former wine standing separation is gone out into limpid purple yam wine；
(11) purple yam wine is sealed into altar three months again.
A kind of 2. preparation method of purple yam wine according to claim 1, it is characterised in that：By wine in the step (7)
Song is uniformly sprinkled into compound in three times.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201711159345.1A CN107699428A (en) | 2017-11-20 | 2017-11-20 | A kind of preparation method of purple yam wine |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201711159345.1A CN107699428A (en) | 2017-11-20 | 2017-11-20 | A kind of preparation method of purple yam wine |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN107699428A true CN107699428A (en) | 2018-02-16 |
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ID=61180614
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| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201711159345.1A Pending CN107699428A (en) | 2017-11-20 | 2017-11-20 | A kind of preparation method of purple yam wine |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109022205A (en) * | 2018-08-27 | 2018-12-18 | 惠可荣 | A kind of solid state fermentation Xing Hui building yam wine and its preparation process |
-
2017
- 2017-11-20 CN CN201711159345.1A patent/CN107699428A/en active Pending
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109022205A (en) * | 2018-08-27 | 2018-12-18 | 惠可荣 | A kind of solid state fermentation Xing Hui building yam wine and its preparation process |
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Application publication date: 20180216 |
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| WD01 | Invention patent application deemed withdrawn after publication |