CN108841539A - A kind of production method of potato wine - Google Patents
A kind of production method of potato wine Download PDFInfo
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- CN108841539A CN108841539A CN201810984055.9A CN201810984055A CN108841539A CN 108841539 A CN108841539 A CN 108841539A CN 201810984055 A CN201810984055 A CN 201810984055A CN 108841539 A CN108841539 A CN 108841539A
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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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- 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
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Abstract
The invention discloses a kind of production methods of potato wine, include the following steps, according to fresh potato: sorghum: the weight proportion of dehydrated potato powder 15: 0-5: 0-5, potato, sorghum and dehydrated potato powder are fabricated to fermentation substrate, after thermophilic digestion, liquefaction, saccharification, access Active Dry Yeast ferments, and still distillation obtains base liquor, postmenstruation decreasing concentration hook tune again, finished product wine.The production method step is simple, and the rate of getting alcohol is high, unique flavor, the fragrant flavour for having both liquor made from sorghum again of existing potato, preferably after postmenstruation decreasing concentration hook tune to drink, and supplies a new effective way for exploitation potato wine dipper, has a vast market foreground.
Description
Technical field
The present invention relates to a kind of wine-making technology methods, more particularly to a kind of production method of potato wine, specifically
It is that fresh potato, sorghum, dehydrated potato powder, water are subjected to liquid using high temperature resistant Active Dry Yeast according to different proportion collocation
The production method that state fermentation, liquid distillate produce potato wine.
Background technique
Potato is the fourth-largest important cereal crops in the whole world, is only second to wheat, paddy and corn.With wheat, paddy, jade
Rice, sorghum simultaneously become the big crop in the world five.Global annual production 3.74 hundred million t of potato, is a kind of multi-functional commodity.It is main
Processing method have freezing, frying, dehydration etc., and China's processing industry aggregate level falls behind, more than 50% potato for fresh
Food, 15% is used as producing starch, vermicelli, Quan Fen, French fries etc., leads to corruption due to storing bad and disease there are also 10%~15%
It is rotten, cause huge economic losses.
It is fermented with fresh potato merely, the water in potato cannot mainly be formed sediment in addition by the combination water that microorganism utilizes
Silty is very few, so that making the content of starch of fermentation system reduces, causes fermentation liquid alcohol concentration too low, and wine degree is too low to be reduced
Subsequent distillation efficiency causes the reduction of practical liquor ratio of raw material, and easily contaminates miscellaneous bacteria.This allows for being made wine extremely with potato
Difficulty, therefore in order to carry out fermentation preferably, it needs to add a certain proportion of water and starchy material.Patent No.
The invention of CN102876537A is related to a kind of production method of purple potato rice wine, and finished wine degree is 8%-21%.The patent No.
CN103173310A has invented one kind using potato as raw material, is inoculated with the Koji of 0.5-0.6%, white obtained by solid state fermentation after cultivation
Wine 56%vol, distillation yield 10-15%.Patent No. CN104694367A has invented a kind of utilization dehydrated potato powder collocation corn
Fermentation substrate made of bud mixing wheat malt, accesses 5/1000 saccharomyces cerevisiae, and 52%vol is blent to obtain in 25 DEG C of fermentation 48h distillations.
Existing potato method of making liquor is fermented by arranging in pairs or groups various high distillation yield raw materials mostly, is improved with reaching
Vinosity improves the purpose of distillation yield, this research is from this direction, by suitable liquid-state fermentation technology, with potato, height
Fine strain of millet, dehydrated potato powder are that sapid base liquor (60%vol) is made in fermenting raw materials, and then by blending blending, leads to one kind
It is suitable for the potato wine drunk.
Summary of the invention
Potato is used as main material, potato wine is brewed using sorghum flour, dehydrated potato powder as auxiliary material, gives full play to
Regions resources advantage solves the problems, such as the potato wine mouth for resulting in waste of resources since potato yield is superfluous, while brewing
Taste is unique, and it is suitable for drinking that potato perfume (or spice) is prominent.
The technical solution adopted by the present invention to solve the technical problems is：
(1) pretreatment of raw material：Potato cleans peeling stripping and slicing, and sorghum wears into fine powder and adds water (1: 3), and dehydrated potato powder adds water (1
: 4), and 105 DEG C of steaming 90min of pressure cooker.Interval exhaust 3 times.
(2) it liquefies：After boiling, potato ball smashes mud, and heating water is mixed thoroughly, water addition ratio 1: 1, with sorghum juice, potato
Slurry mixes, and adds α-amylase 8u/g (based on raw material).
(3) it is saccharified：It is cooled to 60 DEG C to mash, adds carbohydrase 160u/g (based on raw material).
(4) it is inoculated with：30 DEG C are cooled to mash, is inoculated with activated active dry yeast by 1/1000,
(5) it ferments：Room temperature (about 20 DEG C) fermentation 7d.
(6) it distills：Autoclave distillation equipment is heated using straight fire, wine with dregs is filtered into obtain in the mash one layer of gauze extruding of fermentation ends
Juice just steam, just steams flowed wine liquid and be connected to 3%vol, just steams the control of wine wine degree in 25%vol or so, gives over to multiple steaming, multiple to steam
When pinch part foreshot, connect wine to 60%vo1, collect liquor tailing.
(7) decreasing concentration hook tune：It is blent using distilled water decreasing concentration, solid-state base liquor, then finished wine is made through appropriate blending.
Further, the raw material proportioning utilized in the step (1), potato: sorghum: the raw material specific gravity model of dehydrated potato powder
Enclose is 15: 0-5: 0-5, it is preferred that use potato: sorghum: the raw material specific gravity of dehydrated potato powder is 12: 2: 1.
Beneficial achievement of the invention：
For the present invention by using potato as primary raw material, collocation sorghum, dehydrated potato powder are used as auxiliary material, through peeling boiling,
Liquefying-saccharifying, inoculum fermented, distillation brewing, gained wine base excellent flavor blend potato white wine obtained by blending, wine by the later period
42%vol is spent, wine body is clear and transparent, and mellow sweet ice-cold, pleasant impression is refreshing net.Interval exhaust can be effectively reduced methanol and contain when by steaming grain
Amount, and its brewage process is simple, easy to operate, production cost is low, has certain market prospects.
Detailed description of the invention
Fig. 1 is process flow chart of the invention.
Specific embodiment
The following is a clear and complete description of the technical scheme in the embodiments of the invention.
Example one
A kind of brew method of potato sorghum liquor is：
1. weighing 15kg potato cleans peeling, it is cut into small pieces, weighs the crushing of 5kg sorghum, add 10L water, while being put into height
105 DEG C of steamed 90min of pot are pressed, pull open exhaust valve deflation 1min every 30min.
2. 10L hot water is added in potato ball mashed into paste after boiling, sorghum juice is added while 8U/g is added and (presses
Raw material grams meter) the alpha-amylase high-temperatureα-amylase of 150,000 u/ml (α-amylase used be), potato sorghum is made in mixing
Mixed liquor.
3. saccharification：Liquid to be mixed is cooled to 60 DEG C, and carbohydrase (enzyme activity list is added by the amount of 160U/g (based on raw material grams)
Position is 290,000 u/ml), mix cooling.
4. inoculation：30min activates Active Dry Yeast before being inoculated with, and activation condition is：20g Active Dry Yeast is used
30 DEG C of activation 30min of 2000ml4% glucose solution.30 DEG C or so inoculations are cooled to potato sorghum mixed liquor, by 1/
Active Dry Yeast is added in 1000 (material quantities).
5. fermentation：Fermenter charge is 80% or so, and room temperature (about 20 DEG C) fermentation 7d terminates.
6. distillation：Autoclave distillation equipment is heated using straight fire, wine with dregs is filtered into obtain in the mash one layer of gauze extruding of fermentation ends
Juice just steam, just steams flowed wine liquid and be connected to 3%vol, just steams the control of wine wine degree in 25%vol or so, gives over to multiple steaming, multiple to steam
When pinch part foreshot, connect wine to 60%vol, collect liquor tailing.
7. decreasing concentration hook tune：It is blent using distilled water decreasing concentration, solid-state base liquor, then finished wine is made through appropriate blending.
Example two：
1. weighing 15kg potato cleans peeling, it is cut into small pieces, weighs 5kg dehydrated potato powder, add 10L water, while being put into height
105 DEG C of steamed 90min of pot are pressed, pull open exhaust valve deflation 1min every 30min.
2. 10L hot water is added in potato ball mashed into paste after boiling, dehydrated potato powder juice is added, 8U/g is added simultaneously
The alpha-amylase (high-temperatureα-amylase that α-amylase used is 150,000 u/ml) of (based on raw material grams), potato is made in mixing
Sorghum mixed liquor.
3. saccharification：Liquid to be mixed is cooled to 60 DEG C, and carbohydrase (enzyme activity list is added by the amount of 160U/g (based on raw material grams)
Position is 290,000 u/ml), mix cooling.
4. inoculation：30min activates Active Dry Yeast before being inoculated with, and activation condition is：20g Active Dry Yeast is used
30 DEG C of activation 30min of 2000ml4% glucose solution.30 DEG C or so inoculations are cooled to potato sorghum mixed liquor, by 1/
Active Dry Yeast is added in 1000 (material quantities).
5. fermentation：Fermenter charge is 80% or so, and room temperature (about 20 DEG C) fermentation 7d terminates.
6. distillation：Autoclave distillation equipment is heated using straight fire, wine with dregs is filtered into obtain in the mash one layer of gauze extruding of fermentation ends
Juice just steam, just steams flowed wine liquid and be connected to 3%vol, just steams the control of wine wine degree in 25%vol or so, gives over to multiple steaming, multiple to steam
When pinch part foreshot, connect wine to 60%vol, collect liquor tailing.
7. decreasing concentration hook tune：It is blent using distilled water decreasing concentration, solid-state base liquor, then finished wine is made through appropriate blending.
Example three：
1. weighing 15kg potato cleans peeling, it is cut into small pieces；5kg sorghum flour and 1kg dehydrated potato powder are weighed, 12L water is added
It mixes, while being put into 105 DEG C of steamed 90min of pressure cooker, pull open exhaust valve deflation 1min every 30min.
2. 12L hot water is added in potato ball mashed into paste after boiling, sorghum flour, dehydrated potato powder juice is added simultaneously
The alpha-amylase (high-temperatureα-amylase that α-amylase used is 150,000 u/ml) of 8U/g (based on raw material grams) is added, mixing is made
Potato sorghum mixed liquor.
3. saccharification：Liquid to be mixed is cooled to 60 DEG C, and carbohydrase (enzyme activity list is added by the amount of 160U/g (based on raw material grams)
Position is 290,000 u/ml), mix cooling.
4. inoculation：30min activates Active Dry Yeast before being inoculated with, and activation condition is：21g Active Dry Yeast is used
30 DEG C of activation 30min of 2100ml4% glucose solution.30 DEG C or so inoculations are cooled to potato sorghum mixed liquor, by 1/
Active Dry Yeast is added in 1000 (material quantities).
5. fermentation：Fermenter charge is 80% or so, and room temperature (about 20 DEG C) fermentation 7d terminates.
6. distillation：Autoclave distillation equipment is heated using straight fire, wine with dregs is filtered into obtain in the mash one layer of gauze extruding of fermentation ends
Juice just steam, just steams flowed wine liquid and be connected to 3%vol, just steams the control of wine wine degree in 25%vol or so, gives over to multiple steaming, multiple to steam
When pinch part foreshot, connect wine to 60%vol, collect liquor tailing.
7. decreasing concentration hook tune：It is blent using distilled water decreasing concentration, solid-state base liquor, then finished wine is made through appropriate blending.
Example four：
1. weighing 15kg potato cleans peeling, it is cut into small pieces；It weighs 2.5kg sorghum flour and weighs 2.5kg dehydrated potato powder,
Add 10L water to mix, while being put into 105 DEG C of steamed 90min of pressure cooker, pulls open exhaust valve deflation 1min every 30min.
2. 17.5L hot water is added in potato ball mashed into paste after boiling, it is same that sorghum flour, dehydrated potato powder juice is added
When the alpha-amylase high-temperatureα-amylase of 150,000 u/ml (α-amylase used be) of 8U/g (based on raw material grams) is added, mix system
At potato sorghum mixed liquor.
3. saccharification：Liquid to be mixed is cooled to 60 DEG C, and carbohydrase (enzyme activity list is added by the amount of 160U/g (based on raw material grams)
Position is 290,000 u/ml), mix cooling.
4. inoculation：30min activates Active Dry Yeast before being inoculated with, and activation condition is：20g Active Dry Yeast is used
30 DEG C of activation 30min of 2000ml4% glucose solution.30 DEG C or so inoculations are cooled to potato sorghum mixed liquor, by 1/
Active Dry Yeast is added in 1000 (material quantities).
5. fermentation：Fermenter charge is 80% or so, and room temperature (about 20 DEG C) fermentation 7d terminates.
6. distillation：Autoclave distillation equipment is heated using straight fire, wine with dregs is filtered into obtain in the mash one layer of gauze extruding of fermentation ends
Juice just steam, just steams flowed wine liquid and be connected to 3%vol, just steams the control of wine wine degree in 25%vol or so, gives over to multiple steaming, multiple to steam
When pinch part foreshot, connect wine to 60%vol, collect liquor tailing.
7. decreasing concentration hook tune：It is blent using distilled water decreasing concentration, solid-state base liquor, then finished wine is made through appropriate blending.
Example five：
1. weighing 15kg potato cleans peeling, it is cut into small pieces；2.5kg sorghum flour and 1.25kg dehydrated potato powder are weighed, is added
10L water mixes, while being put into 105 DEG C of steamed 90min of pressure cooker, pulls open exhaust valve deflation 1min every 30min.
2. 12.5L hot water is added in potato ball mashed into paste after boiling, it is same that sorghum flour, dehydrated potato powder juice is added
When the alpha-amylase high-temperatureα-amylase of 150,000 u/ml (α-amylase used be) of 8U/g (based on raw material grams) is added, mix system
At potato sorghum mixed liquor.
3. saccharification：Liquid to be mixed is cooled to 60 DEG C, and carbohydrase (enzyme activity list is added by the amount of 160U/g (based on raw material grams)
Position is 290,000 u/ml), mix cooling.
4. inoculation：30min activates Active Dry Yeast before being inoculated with, and activation condition is：20g Active Dry Yeast is used
30 DEG C of activation 30min of 2000ml4% glucose solution.30 DEG C or so inoculations are cooled to potato sorghum mixed liquor, by 1/
Active Dry Yeast is added in 1000 (material quantities).
5. fermentation：Fermenter charge is 80% or so, and room temperature (about 20 DEG C) fermentation 7d terminates.
6. distillation：Autoclave distillation equipment is heated using straight fire, wine with dregs is filtered into obtain in the mash one layer of gauze extruding of fermentation ends
Juice just steam, just steams flowed wine liquid and be connected to 3%vol, just steams the control of wine wine degree in 25%vol or so, gives over to multiple steaming, multiple to steam
When pinch part foreshot, connect wine to 60%vol, collect liquor tailing.
7. decreasing concentration hook tune：It is blent using distilled water decreasing concentration, solid-state base liquor, then finished wine is made through appropriate blending.
By wine base 60%vol obtained by this scheme, wine body clear, there is appropriate potato fragrance, bottom taste is refreshing net, methanol
Content 0.35g/L is lower than national standard (the made white spirit methanol content < 1.2g/L of regulation potato dry raw material).Wine body clear, has
The potato fragrance of appropriateness, blends by the later period and blending, wine degree are 42%vol, and wine body is more plentiful, pure and sweet, is suitable for drinking.
1 different ratios of raw materials of table
2 potato wine constituent analysis of table
It goes without saying that the invention is not limited above-mentioned described embodiment.Based on the embodiments of the present invention, this field is common
Technical staff's every other embodiment obtained under that premise of not paying creative labor belongs to the model that the present invention protects
It encloses.
Claims (2)
1. a kind of process for making of potato wine, it is characterised in that：Including step in detail below：
(1) pretreatment of raw material：Potato cleans peeling stripping and slicing, and sorghum wears into fine powder and adds water (1: 3), and dehydrated potato powder adds water (1: 4),
105 DEG C of steaming 90min of pressure cooker.Interval exhaust 3 times.
(2) it liquefies：After boiling, potato ball smashes mud, and heating water is mixed thoroughly, water addition ratio 1: 1, with sorghum juice, potato slurry
It mixes, adds α-amylase 8u/g (based on raw material).
(3) it is saccharified：It is cooled to 60 DEG C to mash, adds carbohydrase 160u/g (based on raw material).
(4) it is inoculated with：30 DEG C are cooled to mash, by the 1/1000 activated active dry yeast of inoculation.
(5) it ferments：Room temperature (about 20 DEG C) fermentation 7d.
(6) it distills：Autoclave distillation equipment is heated using straight fire, wine with dregs juice is filtered into obtain in the mash one layer of gauze extruding of fermentation ends,
Just steam, just steam flowed wine liquid and be connected to 3%vol, just steams the control of wine wine degree in 25%vol or so, give over to multiple steaming, pinched when steaming again
Part foreshot connects wine to 60%vol, collects liquor tailing.
(7) decreasing concentration hook tune：It is blent using distilled water decreasing concentration, solid-state base liquor, then finished wine is made through appropriate blending.
2. a kind of process for making of potato wine according to claim 1, it is characterised in that the step (1) utilizes
Raw material proportioning, potato: sorghum: the raw material specific gravity range of dehydrated potato powder be 15: 0-5: 0-5, it is preferred that use potato:
Sorghum: the raw material specific gravity of dehydrated potato powder is 12: 2: 1.
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| CN201810984055.9A CN108841539A (en) | 2018-08-28 | 2018-08-28 | A kind of production method of potato wine |
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| CN201810984055.9A CN108841539A (en) | 2018-08-28 | 2018-08-28 | A kind of production method of potato wine |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN110903922A (en) * | 2019-11-04 | 2020-03-24 | 湖南东沙液酒业有限公司 | Preparation method of high-concentration potato white spirit |
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2018
- 2018-08-28 CN CN201810984055.9A patent/CN108841539A/en active Pending
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN110903922A (en) * | 2019-11-04 | 2020-03-24 | 湖南东沙液酒业有限公司 | Preparation method of high-concentration potato white spirit |
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Application publication date: 20181120 |