CN108504489A - A kind of manufacture craft of sweet potato wine - Google Patents
A kind of manufacture craft of sweet potato wine Download PDFInfo
- Publication number
- CN108504489A CN108504489A CN201810337544.5A CN201810337544A CN108504489A CN 108504489 A CN108504489 A CN 108504489A CN 201810337544 A CN201810337544 A CN 201810337544A CN 108504489 A CN108504489 A CN 108504489A
- Authority
- CN
- China
- Prior art keywords
- sweet potato
- parts
- wine
- powder
- manufacture craft
- 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
A kind of manufacture craft of sweet potato wine, includes the following steps：The sweet potato stripping and slicing cleaned up is put into pulper slurrying, is precipitated after the completion of slurrying, is dried after precipitation is blocking, be then crushed into powder for use with pulverizer；Take 36~42 parts of sweet potato powder, 6~8 parts of sorghum flour, 4~6 parts of millet powder, 2~3 parts of malt, 2~3 parts of tangerine peel powder；Raw material plus water are stirred evenly and kneaded dough, is then placed in steamer and carries out boiling；4.5~5 kilograms of progress mixed songs of Chinese yeast are added by every 100 kilograms in raw material；It bent material base will be mixed is placed on the environment that temperature is 28~32 degrees Celsius and ferment；The sweet potato material base that will be fermented, be packed into steaming kier in carry out distillation take wine.The manufacture craft of the sweet potato wine can preferably be handled sweet potato, and delicate execution processing step improves producing efficiency, preferable to eliminate sweet potato taste, it is ensured that sweet potato wine is in good taste, has ensured the quality of sweet potato wine.
Description
Technical field
The present invention relates to brewing technical fields, and in particular to a kind of manufacture craft of sweet potato wine.
Background technology
With the continuous improvement of people's living standards, the requirement to wine is also higher and higher, wine multiple demands are also got over
Come more, wherein sweet potato wine also gradually comes into daily life.The main component of sweet potato wine is sweet potato, and sweet potato is also known as red
Potato, sweet potato, sweet potato, pachyrhizus etc., Convolvulaceae annual plant, sweet potato contain abundant starch, dietary fiber, carrotene,
The various trace elements such as vitamin A, B, C, E and potassium, iron, copper, selenium, calcium and linoleic acid etc., nutritive value is very high, by nutrition
Family be known as the most balanced health food of nutrition.Sweet potato contains a large amount of dietary fibers, can not be digested and absorbed in enteron aisle, can pierce
Swash enteron aisle, enhancing is wriggled, and catharsis and toxin expelling especially has a better effect senile constipation.Sweet potato contains abundant lysine, and
Rice, flour exactly lack lysine.Sweet potato exactly has many advantages, such as, using sweet potato alcoholic also increasingly by the joyous of people
It meets.Sweet potato wine be using sweet potato as primary raw material, through winemaker with the wine that processes of distiller's yeast of soil system, the spirit that is otherwise known as,
Melon wine.For expert research shows that sweet potato wine has effects that anticancer, weight-reducing, toxin expelling, adjusts human acid-base balance, long-term drinking can be equal
Weighing apparatus nutrition, keeps fit and healthy, promotes longevity.Currently, sweet potato wine manufacture craft is more coarse, rationally sweet potato is not handled,
So that the sweet potato wine sweet potato smell overrich made, taste is overweight, and mouthfeel is bad, and quality is not high, cannot meet people to red
The demand of sweet potato wine.Also, its dispensing is excessively single, and manufactured sweet potato wine nutritional ingredient is very few, the effect of sweet potato wine is not achieved, shadow
The quality of sweet potato wine is rung.
Invention content
In order to solve the above technical problems, a kind of processing sweet potato of present invention offer is in place, it is ensured that the sweet potato wine features good taste of making,
Taste is fresh, improves the manufacture craft of the sweet potato wine of sweet potato Quality of Liquors quality.
A kind of manufacture craft of sweet potato wine, includes the following steps：（1）Prepare sweet potato：Select head big full, without insect pest
Sweet potato truncates sweet potato decaptitating, wipes tooth eye off, is washed with water clean；（2）Sweet potato powder：The sweet potato stripping and slicing cleaned up is put into
Pulper slurrying is precipitated after the completion of slurrying, is dried after precipitation is blocking, is then crushed into powder for use with pulverizer；（3）
Prepare raw material：Take step（2）36~42 parts of the sweet potato powder made, 6~8 parts of sorghum flour, 4~6 parts of millet powder, malt 2~3
Part, 2~3 parts of tangerine peel powder；（4）Boiling：By step（3）Ready raw material adds water to stir evenly to knead dough, be then placed in steamer
Boiling is carried out, boiling is then taken out and is spread out on summer sleeping mat, stirring is run business into particular one to ripe；（5）Mixed song：By step（4）Stirring raw material of running business into particular one is cold
When but to 32~36 degrees Celsius, 4.5~5 kilograms of progress mixed songs of Chinese yeast are added by every 100 kilograms, then pile rickle；（6）Hair
Ferment：Bent material base will be mixed, will be placed in wooden barrel, takes off the rice husk of flat rear 2~3 centimetres of a layer thickness of covering above, then close with soil
Envelope is placed on the environment that temperature is 28~32 degrees Celsius and ferments, and fermentation time is 10~12 days；（7）Distillation：It will ferment
Sweet potato material base, be packed into steaming kier in carry out distillation take wine.
Further, the step of manufacture craft of the sweet potato wine（3）Prepare raw material：Take step（2）The sweet potato powder 38 made
Part, 6 parts of sorghum flour, 5 parts of millet powder, 3 parts of malt, 2 parts of tangerine peel powder.
Further, the step of manufacture craft of the sweet potato wine（5）Mixed song：By step（4）Stirring raw material of running business into particular one is cooled to 35
Degree Celsius when, 4.8 kilograms of Chinese yeasts progress mixed songs are added by every 100 kilograms, then pile rickle.
Further, the step of manufacture craft of the sweet potato wine（6）Fermentation：Bent material base will be mixed, is placed in wooden barrel, takes off flat
The rice husk of 2 centimetres of a layer thickness of covering above afterwards, then dirt seal is used, it is placed on temperature and is sent out for 30 degrees Celsius of environment
Ferment, fermentation time are 12 days.
It is had the beneficial effect that by what the technological means present invention obtained, the manufacture craft of the sweet potato wine can be preferably to sweet potato
It is handled, delicate execution processing step improves producing efficiency, preferable to eliminate sweet potato taste, it is ensured that sweet potato wine mouthfeel
It is good, ensure the quality of sweet potato wine.Also, can reasonable disposition various nutrient elements, ensured the nutrition diversity of sweet potato wine,
The effect of improving sweet potato wine.
Specific implementation mode
Research making is carried out to sweet potato wine for many years by the present inventor, by proving repeatedly, continuous summing up experience makes this
Invention, illustrates and the application is described in detail below.
A kind of manufacture craft of sweet potato wine, includes the following steps：（1）Prepare sweet potato：Select head big full, without insect pest
Sweet potato truncates sweet potato decaptitating, wipes tooth eye off, is washed with water clean；（2）Sweet potato powder：The sweet potato stripping and slicing cleaned up is put into
Pulper slurrying is precipitated after the completion of slurrying, is dried after precipitation is blocking, is then crushed into powder for use with pulverizer；（3）
Prepare raw material：Take step（2）36~42 parts of the sweet potato powder made, 6~8 parts of sorghum flour, 4~6 parts of millet powder, malt 2~3
Part, 2~3 parts of tangerine peel powder；（4）Boiling：By step（3）Ready raw material adds water to stir evenly to knead dough, be then placed in steamer
Boiling is carried out, boiling is then taken out and is spread out on summer sleeping mat, stirring is run business into particular one to ripe；（5）Mixed song：By step（4）Stirring raw material of running business into particular one is cold
When but to 32~36 degrees Celsius, 4.5~5 kilograms of progress mixed songs of Chinese yeast are added by every 100 kilograms, then pile rickle；（6）Hair
Ferment：Bent material base will be mixed, will be placed in wooden barrel, takes off the rice husk of flat rear 2~3 centimetres of a layer thickness of covering above, then close with soil
Envelope is placed on the environment that temperature is 28~32 degrees Celsius and ferments, and fermentation time is 10~12 days；（7）Distillation：It will ferment
Sweet potato material base, be packed into steaming kier in carry out distillation take wine.
To make raw material matching be more uniformly distributed, it is ensured that its rich in nutrition content improves its quality.The making of the sweet potato wine
The step of technique（3）Prepare raw material：Take step（2）38 parts of the sweet potato powder made, 6 parts of sorghum flour, 5 parts of millet powder, malt 3
Part, 2 parts of tangerine peel powder.
To keep mixed song more abundant, ensures subsequent fermentation in place, improve producing efficiency.The step of the manufacture craft of the sweet potato wine
Suddenly（5）Mixed song：By step（4）Stirring runs business into particular one raw material when being cooled to 35 degrees Celsius, by every 100 kilograms be added 4.8 kilograms of Chinese yeast into
Row mixed song, then piles rickle.
To make fermentation is more abundant to improve sweet potato Quality of Liquors in place, sweet potato wine quality is promoted.The manufacture craft of the sweet potato wine
The step of（6）Fermentation：Bent material base will be mixed, will be placed in wooden barrel, the rice husk of flat rear 2 centimetres of a layer thickness of covering above is taken off, then
It with dirt seal, is placed on the environment that temperature is 30 degrees Celsius and ferments, fermentation time is 12 days.
The foregoing is merely presently preferred embodiments of the present invention, is not intended to limit the invention, it is all the present invention spirit and
Within principle, any modification, equivalent replacement, improvement and so on should all be included in the protection scope of the present invention.
Claims (4)
1. a kind of manufacture craft of sweet potato wine, it is characterised in that：The technique includes the following steps：
（1）Prepare sweet potato：The big sweet potato full, without insect pest of head is selected, sweet potato decaptitating is truncated, wipes tooth eye off, is washed with water dry
Only；
（2）Sweet potato powder：The sweet potato stripping and slicing cleaned up is put into pulper slurrying, is precipitated, is precipitated into after the completion of slurrying
It is dried after block, is then crushed into powder for use with pulverizer；
（3）Prepare raw material：Take step（2）36~42 parts of the sweet potato powder made, 6~8 parts of sorghum flour, 4~6 parts of millet powder, wheat
2~3 parts of bud, 2~3 parts of tangerine peel powder；
（4）Boiling：By step（3）Ready raw material adds water to stir evenly to knead dough, and is then placed in steamer and carries out boiling, boiling
It is extremely ripe, it then takes out and is spread out on summer sleeping mat, stirring is run business into particular one；
（5）Mixed song：By step（4）Stirring runs business into particular one raw material when being cooled to 32~36 degrees Celsius, by every 100 kilograms addition Chinese yeasts 4.5
~5 kilograms of progress mixed songs, then pile rickle；
（6）Fermentation：Bent material base will be mixed, will be placed in wooden barrel, the rice husk of flat rear 2~3 centimetres of a layer thickness of covering above is taken off, then
It with dirt seal, is placed on the environment that temperature is 28~32 degrees Celsius and ferments, fermentation time is 10~12 days；
（7）Distillation：The sweet potato material base that will be fermented, be packed into steaming kier in carry out distillation take wine.
2. the manufacture craft of sweet potato wine according to claim 1, it is characterised in that：The step（3）Prepare raw material：Take step
Suddenly（2）38 parts of the sweet potato powder made, 6 parts of sorghum flour, 5 parts of millet powder, 3 parts of malt, 2 parts of tangerine peel powder.
3. the manufacture craft of sweet potato wine according to claim 1 or 2, it is characterised in that：The step（5）Mixed song：It will step
Suddenly（4）Stirring runs business into particular one raw material when being cooled to 35 degrees Celsius, 4.8 kilograms of progress mixed songs of Chinese yeasts is added by every 100 kilograms, then heap
At rickle.
4. the manufacture craft of sweet potato wine according to claim 3, it is characterised in that：The step（6）Fermentation：Song will be mixed
Material base, be placed in wooden barrel, take off it is flat after 2 centimetres of a layer thickness of covering above rice husk, then with dirt seal, being placed on temperature is
30 degrees Celsius of environment ferments, and fermentation time is 12 days.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201810337544.5A CN108504489A (en) | 2018-04-16 | 2018-04-16 | A kind of manufacture craft of sweet potato wine |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201810337544.5A CN108504489A (en) | 2018-04-16 | 2018-04-16 | A kind of manufacture craft of sweet potato wine |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN108504489A true CN108504489A (en) | 2018-09-07 |
Family
ID=63382386
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201810337544.5A Pending CN108504489A (en) | 2018-04-16 | 2018-04-16 | A kind of manufacture craft of sweet potato wine |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN108504489A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109182007A (en) * | 2018-11-01 | 2019-01-11 | 烟台恒邦酒业有限公司 | A kind of manufacturing process of melon dry wine |
Citations (11)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1800331A (en) * | 2005-01-06 | 2006-07-12 | 唐荣昌 | Dipetid-containing white spirit and method for making same |
| CN101012428A (en) * | 2007-02-01 | 2007-08-08 | 杨安顺 | Brewing method for sweet potato wine |
| CN101724534A (en) * | 2009-12-30 | 2010-06-09 | 邹光友 | Processing method of sweet potato distilled liquor |
| CN102851173A (en) * | 2012-10-01 | 2013-01-02 | 柳州市京阳节能科技研发有限公司 | Staple food grain and coarse cereal fine preparation liquid brewing method |
| CN103666938A (en) * | 2014-01-17 | 2014-03-26 | 刘大贵 | Technology for brewing sweet potato liquor |
| CN103834522A (en) * | 2012-11-25 | 2014-06-04 | 福建双龙戏珠酒业有限公司 | Six-grain highly-flavored white spirit and preparation method thereof |
| CN103992901A (en) * | 2014-04-30 | 2014-08-20 | 梁栋 | Processing method for sweet-potato wine |
| CN104263584A (en) * | 2014-09-29 | 2015-01-07 | 侯玉德 | Method for brewing liquor from sweet potatoes |
| CN104630015A (en) * | 2015-03-12 | 2015-05-20 | 象州县科学技术局 | Mulberry sweet potato health wine and preparation method thereof |
| CN106754069A (en) * | 2017-01-21 | 2017-05-31 | 安徽缘酒酿造有限公司 | A kind of process for solid state fermentation of white wine |
| CN106754006A (en) * | 2016-12-04 | 2017-05-31 | 防城港市星湖生态农业有限公司 | A kind of preparation method of red fragrant administration's wine |
-
2018
- 2018-04-16 CN CN201810337544.5A patent/CN108504489A/en active Pending
Patent Citations (11)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1800331A (en) * | 2005-01-06 | 2006-07-12 | 唐荣昌 | Dipetid-containing white spirit and method for making same |
| CN101012428A (en) * | 2007-02-01 | 2007-08-08 | 杨安顺 | Brewing method for sweet potato wine |
| CN101724534A (en) * | 2009-12-30 | 2010-06-09 | 邹光友 | Processing method of sweet potato distilled liquor |
| CN102851173A (en) * | 2012-10-01 | 2013-01-02 | 柳州市京阳节能科技研发有限公司 | Staple food grain and coarse cereal fine preparation liquid brewing method |
| CN103834522A (en) * | 2012-11-25 | 2014-06-04 | 福建双龙戏珠酒业有限公司 | Six-grain highly-flavored white spirit and preparation method thereof |
| CN103666938A (en) * | 2014-01-17 | 2014-03-26 | 刘大贵 | Technology for brewing sweet potato liquor |
| CN103992901A (en) * | 2014-04-30 | 2014-08-20 | 梁栋 | Processing method for sweet-potato wine |
| CN104263584A (en) * | 2014-09-29 | 2015-01-07 | 侯玉德 | Method for brewing liquor from sweet potatoes |
| CN104630015A (en) * | 2015-03-12 | 2015-05-20 | 象州县科学技术局 | Mulberry sweet potato health wine and preparation method thereof |
| CN106754006A (en) * | 2016-12-04 | 2017-05-31 | 防城港市星湖生态农业有限公司 | A kind of preparation method of red fragrant administration's wine |
| CN106754069A (en) * | 2017-01-21 | 2017-05-31 | 安徽缘酒酿造有限公司 | A kind of process for solid state fermentation of white wine |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109182007A (en) * | 2018-11-01 | 2019-01-11 | 烟台恒邦酒业有限公司 | A kind of manufacturing process of melon dry wine |
| CN109182007B (en) * | 2018-11-01 | 2022-01-14 | 烟台恒邦酒业有限公司 | Process for manufacturing dried melon wine |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN104651199B (en) | Bamboo class is carried out the method for liquor-making by solid fermentation as puff | |
| CN102687845B (en) | Flavor-enhanced kidney bean sauce and brewing method thereof | |
| CN104232423A (en) | Manufacturing technique of improved sauced liquor | |
| CN102816670B (en) | Method for preparing Rui chang yam white wine | |
| CN106675989A (en) | Process method for brewing Shanxi mature vinegar from multigrain multi-microbe full-distiller's-yeast raw materials | |
| CN109043436A (en) | A kind of yellow acid soup and preparation method thereof | |
| CN105851542A (en) | Sheep appetite promoting feed taking apple pomace as raw material | |
| CN104694367B (en) | A kind of potato wine and its production technology | |
| Panda et al. | Fermented foods and beverages from tropical roots and tubers | |
| CN107254384A (en) | A kind of preparation method of sweet yeast for brewing rice wine | |
| CN102586047A (en) | Distiller's yeast and method for fermenting and brewing distiller's yeast | |
| CN109837169A (en) | Northern yellow rice wine koji-making production technology | |
| CN105779239B (en) | A kind of new method producing liquor bran koji | |
| CN108504489A (en) | A kind of manufacture craft of sweet potato wine | |
| CN110396460A (en) | A kind of preparation method of Potato wine | |
| CN109749907A (en) | A kind of oat sugarcane and its brewing method | |
| CN105296282A (en) | Method for preparing Fen-flavor bamboo liquor through proportioning and mixing seven bamboos | |
| CN101955873A (en) | Production process for yellow wine | |
| CN105248852A (en) | Tea seed meal feed for improving health-care function of shrimp and preparation method of tea seed meal feed | |
| CN109370869A (en) | A kind of bitter buckwheat ethylic acid fermented beverage and preparation method thereof rich in flavones | |
| CN101716009A (en) | Method for processing mulberry solid solution powder | |
| CN110229725A (en) | A kind of six grain liquid of Luzhou-flavor and its manufacture craft | |
| CN105519923A (en) | Locally-produced fermented flour sauce production method | |
| CN109170418A (en) | A kind of rose composite enzyme beverage and preparation method thereof | |
| CN106883980A (en) | A kind of preparation method of mixed edible vinegar |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| PB01 | Publication | ||
| PB01 | Publication | ||
| SE01 | Entry into force of request for substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| RJ01 | Rejection of invention patent application after publication | ||
| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20180907 |