CN111560299B - Method for making sweet potato fruit wine - Google Patents
Method for making sweet potato fruit wine Download PDFInfo
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- CN111560299B CN111560299B CN202010430924.0A CN202010430924A CN111560299B CN 111560299 B CN111560299 B CN 111560299B CN 202010430924 A CN202010430924 A CN 202010430924A CN 111560299 B CN111560299 B CN 111560299B
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- fruit wine
- sweet potato
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- potato granules
- granules
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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
- C12G3/02—Preparation of other alcoholic beverages by fermentation
- C12G3/024—Preparation of other alcoholic beverages by fermentation of fruits other than botanical genus Vitis
Abstract
The invention relates to the technical field of fruit wine production, in particular to a method for producing sweet potato fruit wine, which comprises the following steps: raw material treatment, soaking extraction, cleaning, cooking, blending, fermentation, filtration and compounding. According to the invention, through multiple times of dissolution of multiple solvents, potato granules are maximally dissolved in the fruit wine, so that the obtained fruit wine has better appearance and better taste and richer fragrance, and ferric citrate and sucrose fatty acid ester are introduced into compounding, so that the wine is uniformly mixed, the solution system is richer, the fruit wine prepared without substances containing apple raw materials has apple fragrance, and the fruit wine has pleasant fragrance.
Description
Technical Field
The invention relates to the technical field of fruit wine production, in particular to a method for producing sweet potato fruit wine.
Background
The history of planting the sweet potatoes in China is long, the resources are extremely rich, and the sweet potatoes contain organic acids, vitamins, various amino acids and other nutritional ingredients required by human bodies, and also contain bioactive ingredients such as anthocyanin and polysaccharide and trace elements such as selenium and iron, so that the sweet potatoes have extremely high nutritional value. It is recorded in ancient medical books such as Huangdi's classic, shennong Ben Cao Jing Shu, ben Cao gang mu and so on, and is a popular health product.
With the development of society and the improvement of living standard of people, the living idea of health preservation and health preservation gradually deepens the heart, and the sweet potatoes are concerned about because of the efficacy of conditioning and recuperating. However, the sweet potatoes are short in harvest period, difficult to store, easy to decay and deteriorate, and the intensive processing is required to be carried out to develop the sweet potatoes to obtain the maximum benefit, at present, products such as sweet potato fruit wine, sweet potato fruit vinegar, sweet potato enzyme, sweet potato juice beverage, sweet potato dried fruit and the like enter the market, and products with certain scale and economic benefit are formed, wherein the sweet potato fruit wine is an important component of the sweet potato products and meets the policy of 'high-alcohol-degree wine conversion, distilled wine conversion and grain wine conversion and fruit wine conversion' in 'emergency notice on reducing alcoholic beverage hazard plan' issued by China brewing industry Association, and most of the current production of the sweet potato fruit wine directly refer to the processes of white wine and grape wine, but high-quality fruit wine is difficult to produce due to different raw material properties, and the taste and suitability of the fruit wine are reduced due to the addition of essence components in the production process.
Disclosure of Invention
In order to solve the problems in the prior art, the invention provides a method for making sweet potato fruit wine, which is used for making fruit wine with apple fragrance by enriching deep-processed products of sweet potatoes on the premise of not using apples, and improving the nutritional value of the sweet potato fruit wine, and comprises the following steps:
(1) Raw material treatment
Cleaning sweet potatoes, draining, peeling, and cutting the sweet potatoes into 2cm by 2cm potato granules for later use;
(2) Soaking and extracting
Putting the potato granules into a ceramic container, adding rice wine, sealing tightly, heating to 50-55 deg.C, keeping the temperature for 5-8h, treating with ultrasonic wave for 20-25min, and filtering to obtain filtrate A and potato granules;
(3) Cleaning of
Mixing potato granules with water, stirring at 30-35 deg.C for 20-30min, and filtering to obtain filtrate B and potato granules;
(4) Steaming and boiling
Steaming the potato granules at 100-110 ℃ for 2-3h, cooling the potato granules to room temperature, adding milk powder into the potato granules, and stirring uniformly;
(5) Blending
Adding blueberry juice, strawberry juice and pear juice into the mixture obtained in the last step, and uniformly mixing to obtain a fermentation raw material for later use;
(6) Fermentation of
Adding Saccharomyces cerevisiae into the fermentation raw material, fermenting at 28-30 deg.C for 10-15 days, heating to 31-33 deg.C, and fermenting for 3-5 days;
(7) Filtration
Vacuum filtering the fermented product, mixing the residue with purified water 3-5 times the weight of the fermented product, soaking at 40-45 deg.C for 20-30min, stirring for 10-15min, filtering again, and mixing the two filtrates to obtain mixed solution C;
(8) Compounding
Mixing the filtrate A, the filtrate B and the mixed solution C, sealing and standing at 10-15 deg.C for 10-15 days to obtain fruit wine stock solution, adding 0.3 part of ferric citrate and 0.01 part of sucrose fatty acid ester into 100 parts of fruit wine stock solution by mass, mixing, and standing at 20-25 deg.C for 3-5 days.
Preferably, in the step (2), the mass ratio of the potato grains to the rice wine is 1:5.
Preferably, in the step (2), the ethanol content of the rice wine is 45-55%.
Preferably, in the step (3), the mass ratio of the potato grains to the water is 1:2.
Preferably, in the step (4), the adding amount of the milk powder is 5-8% of the mass of the potato granules.
Preferably, in the step (5), the mass ratio of the potato grains to the blueberry juice, the strawberry juice and the pear juice is 15. .
Compared with the prior art, the invention has the technical effects that:
according to the invention, through raw material treatment, the contact area between the potato granules and the raw materials is increased, the extraction is convenient, alcohol-soluble substances and water-soluble substances in the raw materials are extracted through rice wine soaking and ultrasonic treatment, then water is used for soaking and cleaning, alcohol-soluble residues are washed out, meanwhile, the water-soluble substances are further dissolved out, the potato granules are steamed, through fermentation, nutritional ingredients and flavor ingredients in the raw materials are further increased after strawberry and blueberry are mixed, through multiple times of dissolution of multiple solvents, the potato granules are maximally dissolved in fruit wine, so that the obtained fruit wine has better appearance, better taste and richer flavor, and ferric citrate and sucrose fatty acid ester are introduced into compounding, so that the wine is uniformly mixed, and a solution system is richer.
According to the invention, by utilizing the characteristics that sweet potatoes, blueberries and strawberries contain rich organic acids and various sugars, through soaking, extracting and fermenting, the fruit wine prepared from substances without apple raw materials has high content of flavor components such as ethyl butyrate, ethyl 2-methylbutyrate and ethyl acetate, and has apple flavor, so that the fruit wine has pleasant flavor.
Detailed Description
The technical solution of the present invention is further defined below with reference to the specific embodiments, but the scope of the claims is not limited to the description.
Example 1
A method for making sweet potato fruit wine comprises the following steps:
(1) Raw material treatment
Cleaning sweet potatoes, draining, peeling off skins, and cutting the sweet potatoes into 2cm-2cm sweet potato granules for later use;
(2) Soaking and extracting
Putting the potato granules into a ceramic container, adding rice wine, sealing tightly, raising the temperature to 50 ℃, keeping the temperature for 5h, treating with ultrasonic waves for 20min, and filtering to obtain filtrate A and potato granules; the mass ratio of the potato grains to the rice wine is 1:5, and the ethanol content of the rice wine is 45%;
(3) Cleaning of
Mixing the potato granules with water, stirring at 30 ℃ for 20min, and filtering to obtain filtrate B and potato granules for later use; the mass ratio of the potato grains to the water is 1:2;
(4) Steaming and boiling
Steaming the potato granules at 100 ℃ for 2h, cooling the potato granules to room temperature, adding milk powder into the potato granules, and stirring uniformly; the adding amount of the milk powder is 5 percent of the mass of the potato granules;
(5) Blending
Adding blueberry juice, strawberry juice and pear juice into the mixture obtained in the last step, and uniformly mixing to obtain a fermentation raw material for later use; the mass ratio of the sweet potato grains to the blueberry juice, the strawberry juice and the pear juice is 15;
(6) Fermentation of
Adding Saccharomyces cerevisiae into the fermentation raw material, fermenting at 28 deg.C for 10 days, heating to 31 deg.C, and fermenting for 3 days;
(7) Filtration
Vacuum filtering the fermented product, mixing the residue with purified water 3 times the weight of the fermented product, soaking at 40 deg.C for 20min, stirring for 10min, filtering again, and mixing the two filtrates to obtain mixed solution C;
(8) Compounding
Mixing the filtrate A, the filtrate B and the mixed solution C, sealing and standing at 10 ℃ for 10 days to obtain a fruit wine stock solution, adding 0.3 part of ferric citrate and 0.01 part of sucrose fatty acid ester into 100 parts of the fruit wine stock solution by mass, uniformly mixing, and standing at 20 ℃ for 3 days.
Example 2
A method for making sweet potato fruit wine comprises the following steps:
(1) Raw material treatment
Cleaning sweet potatoes, draining, peeling, and cutting the sweet potatoes into 2cm by 2cm potato granules for later use;
(2) Soaking and extracting
Putting the potato granules into a ceramic container, adding rice wine, sealing tightly, raising the temperature to 55 ℃, keeping the temperature for 8h, treating with ultrasonic waves for 25min, and filtering to obtain filtrate A and potato granules; the mass ratio of the potato grains to the rice wine is 1:5, and the ethanol content of the rice wine is 55%;
(3) Cleaning of
Mixing the potato granules with water, stirring at 35 ℃ for 30min, and filtering to obtain filtrate B and potato granules for later use; the mass ratio of the potato grains to the water is 1:2;
(4) Steaming and boiling
Steaming the potato grains at 110 ℃ for 3h, cooling the potato grains to room temperature, adding milk powder into the potato grains, and stirring uniformly; the adding amount of the milk powder is 8 percent of the mass of the potato granules;
(5) Blending
Adding blueberry juice, strawberry juice and pear juice into the mixture obtained in the last step, and uniformly mixing to obtain a fermentation raw material for later use; the mass ratio of the sweet potato grains to the blueberry juice, the strawberry juice and the pear juice is 15;
(6) Fermentation of
Adding Saccharomyces cerevisiae into the fermentation raw material, fermenting at 30 deg.C for 15 days, heating to 33 deg.C, and fermenting for 5 days;
(7) Filtration
Vacuum filtering the fermented product, mixing the residue with 5 times of purified water, soaking at 45 deg.C for 30min, stirring for 15min, filtering again, and mixing the filtrates to obtain mixed solution C;
(8) Compounding
Mixing the filtrate A, the filtrate B and the mixed solution C, sealing and standing at 15 ℃ for 15 days to obtain a fruit wine stock solution, adding 0.3 part of ferric citrate and 0.01 part of sucrose fatty acid ester into 100 parts of the fruit wine stock solution by mass, uniformly mixing, and standing at 25 ℃ for 5 days.
Example 3
A method for making sweet potato fruit wine comprises the following steps:
(1) Raw material treatment
Cleaning sweet potatoes, draining, peeling, and cutting the sweet potatoes into 2cm by 2cm potato granules for later use;
(2) Soaking and extracting
Putting the potato granules into a ceramic container, adding rice wine, sealing tightly, raising the temperature to 53 ℃, keeping the temperature for 7h, treating for 22min by ultrasonic waves, and filtering to obtain filtrate A and the potato granules; the mass ratio of the potato grains to the rice wine is 1:5, and the ethanol content of the rice wine is 49%;
(3) Cleaning of
Mixing the potato granules with water, stirring at 35 deg.C for 20min, and filtering to obtain filtrate B and potato granules; the mass ratio of the potato grains to the water is 1:2;
(4) Steaming and boiling
Steaming the potato grains at 110 ℃ for 2h, cooling the potato grains to room temperature, adding milk powder into the potato grains, and stirring uniformly; the adding amount of the milk powder is 8 percent of the mass of the potato granules;
(5) Blending
Adding blueberry juice, strawberry juice and pear juice into the mixture obtained in the last step, and uniformly mixing to obtain a fermentation raw material for later use; the mass ratio of the sweet potato grains to the blueberry juice, the strawberry juice and the pear juice is 15;
(6) Fermentation of
Adding Saccharomyces cerevisiae into the fermentation raw material, fermenting at 28 deg.C for 15 days, heating to 31 deg.C, and fermenting for 5 days;
(7) Filtration
Vacuum filtering the fermented product, mixing the residue with 5 times of purified water, soaking at 40 deg.C for 30min, stirring for 10min, filtering again, and mixing the filtrates to obtain mixed solution C;
(8) Compounding
Mixing the filtrate A, the filtrate B and the mixed solution C, sealing and standing at 15 ℃ for 10 days to obtain a fruit wine stock solution, adding 0.3 part of ferric citrate and 0.01 part of sucrose fatty acid ester into 100 parts of the fruit wine stock solution by mass, uniformly mixing, and standing at 25 ℃ for 3 days.
Comparative example setup:
| comparative example 1 | The difference from the embodiment 1 is that the soaking treatment in the step (2) is not carried out; |
| comparative example 2 | The difference from the example 1 is that the treatment of the step (3) is not carried out; |
| comparative example 3 | The difference from example 1 is that the treatment of step (5) is not carried out; |
test example 1 detection of flavor substance of fruit wine of the present invention
Fruit wine is prepared according to the examples 1-3 and the comparative examples 1-3 respectively, the content of the flavor substances in the fruit wine is detected, and the results are as follows:
| butyric acid ethyl ester (mg/L) | 2-Methylbutyric acid ethyl ester (mg/L) | Ethyl acetate (mg/L) | |
| Example 1 | 1.225 | 1.385 | 0.437 |
| Example 2 | 1.197 | 1.370 | 0.425 |
| Example 3 | 1.202 | 1.392 | 0.450 |
| Comparative example 1 | 0.832 | 1.117 | 0.127 |
| Comparative example 2 | 0.627 | 1.095 | 0.235 |
| Comparative example 3 | 0.555 | 1.004 | 0.094 |
As can be seen from the table, the contents of ethyl butyrate, ethyl 2-methylbutyrate and ethyl acetate in the fragrance materials of examples 1 to 3 carried out according to the process of the invention are significantly higher than in comparative examples 1 to 3. Wherein, the comparative example 1 is soaking treatment, alcohol-soluble substances in the non-fermented sweet potatoes enter the following fruit wine, and the fragrance of the fruit wine is influenced; comparative example 2 is not cleaned, the residue of the potato grains after being soaked by the rice wine does not enter the fruit wine, and a part of original water-soluble substances also do not enter the final finished product, so that the quality of the subsequent fruit wine is directly influenced; and in the comparative example 3, the fruit juice is not added in the blending process, so that the fermentation ingredients are influenced, and the influence on the finished fruit wine is the largest, so that the method provided by the invention fully considers the nutritional ingredients of the sweet potatoes, and the prepared fruit wine has excellent quality.
Test example 2 taste test of the present invention
Sampling the fruit wines of the examples 1-3 and the comparative examples 1-3, wherein 20 samples are tasted by consumers, the consumers are half men and half women and between 23-54 years old, and the occupations of the consumers are students, catering practitioners, doctors, physical workers and white-collar workers, and cover all classes; the scores of each group were averaged. The scoring criteria included: the appearance is clear 10 points, slight precipitation is 6 points, and the precipitation is turbid 3 points; the fragrance is 10 minutes, slightly 6 minutes and 3 minutes; the taste is thick and fresh 10 points, sour and astringent 6 points and bitter 3 points.
It can be seen that the fruit wine of the present invention has a better evaluation on mouthfeel appearance, significantly higher than the comparative examples, and the apple aroma in the general reaction examples 1-3 after tasting by consumers is significant and very popular.
Claims (6)
1. A method for making sweet potato fruit wine is characterized by comprising the following steps:
(1) Raw material treatment
Cleaning sweet potatoes, draining, peeling off skins, and cutting the sweet potatoes into 2cm-2cm sweet potato granules for later use;
(2) Soaking and extracting
Putting the potato granules into a ceramic container, adding rice wine, sealing tightly, heating to 50-55 deg.C, keeping the temperature for 5-8h, treating with ultrasonic wave for 20-25min, and filtering to obtain filtrate A and potato granules;
(3) Cleaning of
Mixing potato granules with water, stirring at 30-35 deg.C for 20-30min, and filtering to obtain filtrate B and potato granules;
(4) Steaming and boiling
Steaming the potato granules at 100-110 ℃ for 2-3h, cooling the potato granules to room temperature, adding milk powder into the potato granules, and stirring uniformly;
(5) Blending
Adding blueberry juice, strawberry juice and pear juice into the mixture obtained in the last step, and uniformly mixing to obtain a fermentation raw material for later use;
(6) Fermentation of
Adding Saccharomyces cerevisiae into the fermentation raw material, fermenting at 28-30 deg.C for 10-15 days, heating to 31-33 deg.C, and fermenting for 3-5 days;
(7) Filtration
Vacuum filtering the fermented product, mixing the residue with purified water 3-5 times the weight of the fermented product, soaking at 40-45 deg.C for 20-30min, stirring for 10-15min, filtering again, and mixing the two filtrates to obtain mixed solution C;
(8) Compounding
Mixing the filtrate A, the filtrate B and the mixed solution C, sealing and standing at 10-15 deg.C for 10-15 days to obtain fruit wine stock solution, adding 0.3 part of ferric citrate and 0.01 part of sucrose fatty acid ester into 100 parts of fruit wine stock solution by mass, mixing well, and standing at 20-25 deg.C for 3-5 days.
2. The method for making sweet potato fruit wine according to claim 1, wherein in the step (2), the mass ratio of the sweet potato granules to the rice wine is 1:5.
3. The method for making sweet potato fruit wine according to claim 1, wherein in the step (2), the ethanol content of the rice wine is 45-55%.
4. The method for making sweet potato fruit wine according to claim 1, wherein in step (3), the mass ratio of the sweet potato granules to the water is 1:2.
5. The making method of the sweet potato fruit wine according to claim 1, wherein in the step (4), the adding amount of the milk powder is 5-8% of the mass of the sweet potato granules.
6. The making method of the sweet potato fruit wine according to claim 1, wherein in the step (5), the mass ratio of the sweet potato grains to the blueberry juice, the strawberry juice and the pear juice is 15.
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| CN202010430924.0A CN111560299B (en) | 2020-05-20 | 2020-05-20 | Method for making sweet potato fruit wine |
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| Application Number | Priority Date | Filing Date | Title |
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| CN202010430924.0A CN111560299B (en) | 2020-05-20 | 2020-05-20 | Method for making sweet potato fruit wine |
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| CN111560299B true CN111560299B (en) | 2023-04-07 |
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Family Cites Families (6)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN101074445A (en) * | 2006-05-17 | 2007-11-21 | 杨蕴力 | Method for preparing absolute alcohol by purple potato dregs after extracting pigment |
| CN101602995B (en) * | 2009-07-03 | 2012-07-18 | 安徽博维紫薯生物科技有限公司 | Preparation process of pure natural sweet red wind made from red potato |
| CN103740539A (en) * | 2014-01-29 | 2014-04-23 | 谭荔予 | Preparation method of purple potato flower fruit wine |
| CN103789141A (en) * | 2014-02-24 | 2014-05-14 | 北京农业职业学院 | Purple sweet potato wine and preparation method thereof |
| CN105950341A (en) * | 2016-05-26 | 2016-09-21 | 四川农业大学 | Preparation method of purple sweet potato and pear wine with nutrient and health-care functions |
| CN107382949A (en) * | 2017-08-29 | 2017-11-24 | 贵州省苗岭经济林技术开发有限公司 | A kind of purple potato wine brewing extraction purple sweet potato anthocyanin method |
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