CN113293075A - Purple sweet potato and glutinous rice wine and preparation method thereof - Google Patents
Purple sweet potato and glutinous rice wine and preparation method thereof Download PDFInfo
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Abstract
The invention discloses purple sweet potato and glutinous rice wine and a preparation method thereof, belonging to the technical field of food engineering fermentation. Mixing purple sweet potatoes and barley, carrying out enzymolysis saccharification treatment, adding yeast, and fermenting to obtain purple sweet potato mash; adding distiller's yeast into glutinous rice for fermentation, adding purple sweet potato mash for mixed fermentation, and carrying out aging and clarification treatment to obtain the purple sweet potato glutinous rice wine. The invention solves the problems that pure purple sweet potato wine is easy to be rancid and has monotonous taste when being brewed, enzyme liquid of an enzymolysis process influences the taste, and the like, and brewed finished wine is difficult to be rancid, wine liquid is bright purple red, the fruit fragrance is strong, the mouth feel is smooth, and the wine has the taste of fruit wine and yellow wine.
Description
Technical Field
The invention relates to the technical field of food engineering fermentation, in particular to purple sweet potato and glutinous rice wine and a preparation method thereof.
Background
The purple sweet potato is also called purple sweet potato and purple sweet potato, the potato pulp is purple to deep purple, and the purple sweet potato not only has the nutrient components of common sweet potato, but also is rich in anthocyanin, has higher medicinal value, and is an ideal crop which is easy to cultivate and can be used as medicine and food. The purple sweet potato has high yield, higher flavonoid content and good oxidation resistance, more importantly, the purple sweet potato is a natural and harmless product and can be considered to be developed as an anti-aging health care product for human bodies, and the purple sweet potato has good market development prospect.
Glutinous rice, also called glutinous rice, is a main raw material for making various sweet food products such as glutinous rice dumplings, eight-treasure porridge, rice cakes and the like, and is also a main raw material for brewing yellow rice wine in southern regions. Glutinous rice contains protein, fat, saccharide, calcium, phosphorus, iron, vitamin B1, vitamin B2, nicotinic acid, starch, etc. According to the traditional Chinese medicine, the glutinous rice is warm in nature and sweet in taste, enters lung and spleen channels, has the effects of tonifying deficiency, enriching blood, tonifying spleen and warming stomach, and is a mild tonic.
At present, the low alcohol wine brewed by purple sweet potatoes is usually a pure purple sweet potato wine, and is less in brewing, relatively monotonous in taste and easy to rancidity in brewing. The following 2 brewing techniques are generally employed: firstly, the starter is used for enzymolysis saccharification and fermentation, and the defect is that rancidity is easy to occur in the brewing process. Secondly, amylase, glucoamylase, pectinase and the like are used for enzymolysis and saccharification, and saccharomyces cerevisiae is used for fermentation, so that the defects that the taste of enzyme liquid in the wine is heavy and the taste is influenced are overcome. In addition, anthocyanins in purple sweet potatoes are unstable in nature and are easily destroyed and degraded, so that the color is lightened, and the nutritional function is deteriorated. Therefore, the purple sweet potato wine processed by the traditional method has the problems of light wine body color, serious nutrient loss, poor taste, easy rancidity during brewing and the like.
Disclosure of Invention
The purple sweet potato glutinous rice wine and the preparation method thereof are brewed by matching the purple sweet potatoes and the glutinous rice, and the prepared purple sweet potato glutinous rice wine has the advantages of good taste, high anthocyanin content, difficult rancidity and the like.
In order to achieve the purpose, the invention provides the following scheme:
the invention provides a preparation method of purple sweet potato and glutinous rice wine, which comprises the following steps:
(1) mixing purple sweet potatoes and barley, and carrying out enzymolysis saccharification treatment to obtain purple sweet potato saccharification liquid;
(2) adding yeast into the purple sweet potato saccharification liquid for fermentation to obtain purple sweet potato mash;
(3) adding distiller's yeast into glutinous rice for fermentation, and then adding the purple sweet potato mash for mixed fermentation to obtain purple sweet potato glutinous rice mash;
(4) and sequentially carrying out squeezing, clarification, ageing and secondary clarification treatment on the purple sweet potato and glutinous rice mash to obtain the purple sweet potato and glutinous rice wine.
Further, in the step (1), before the enzymatic saccharification treatment, barley is subjected to germination accelerating, drying and crushing treatment, and purple sweet potatoes are subjected to cooking and stirring treatment.
Further, in the step (1), the mass ratio of the barley to the purple sweet potato is 1 (5-15), the temperature of enzymolysis and saccharification treatment is 55-65 ℃, the time is 3-5 h, and after enzymolysis and saccharification, the barley and the purple sweet potato are boiled at 100 ℃ to inactivate enzyme for 10 min.
Further, in the step (2), the yeast is fruit wine yeast, and the adding amount of the yeast accounts for 0.03-0.1% of the total mass of the purple sweet potato and the barley raw materials; the fermentation temperature is 20-28 ℃, and the fermentation time is 8-15 days.
Further, in the step (3), the glutinous rice is steamed and then fermented, the distiller's yeast is yellow distiller's yeast, and the addition amount of the yellow distiller's yeast accounts for 2-2.5% of the mass of the glutinous rice.
Further, in the step (3), the fermentation temperature is 20-28 ℃, the fermentation time is 8-15 days, the mass ratio of the sticky rice to the purple sweet potatoes is 1 (3-5), and the mixed fermentation temperature is 12-18 ℃, and the fermentation time is 15-25 days.
Further, in the step (4), the clarification is performed by adding chitosan for clarification for 3 hours, and the adding amount of the chitosan is 0.3 g/L.
Further, in the step (4), the temperature of the aging is 12-18 ℃ and the time is 30-50 days.
Further, in the step (4), the second clarification is clarification for 3 hours by adding chitosan, and the adding amount of the chitosan is 0.3 g/L.
The invention also provides the purple sweet potato glutinous rice wine prepared by the preparation method of the purple sweet potato glutinous rice wine.
The invention discloses the following technical effects:
(1) the invention is brewed by matching purple sweet potatoes and glutinous rice, the purple sweet potatoes are subjected to enzymolysis saccharification by barley malt, fermented by fruit wine yeast, the glutinous rice is subjected to enzymolysis saccharification and fermentation by yellow wine yeast, the enzymolysis saccharification and fermentation are respectively carried out in the early stage of the purple sweet potatoes and the glutinous rice, and the mixed fermentation is carried out in the later stage of the glutinous rice and the yellow wine yeast. The invention solves the problems that the pure purple sweet potato wine has monotonous taste and easy rancidity in brewing, the enzyme solution of the enzymolysis process influences the taste and the like, and the brewed finished wine has the advantages of storage durability, bright purple red wine solution, rich fruity flavor and smooth mouth feel and has the taste of fruit wine and yellow wine.
(2) The purple sweet potato, the barley and the glutinous rice with specific formulas are used as raw materials, and the raw materials are matched with each other, so that the nutritional ingredients and the taste of the purple sweet potato and glutinous rice wine are enriched. According to the invention, through enzymolysis saccharification, fermentation and raw material collocation, the purple sweet potato and glutinous rice are brewed into the low-alcohol wine which is rich in anthocyanin and has the mouthfeel of fruit wine and yellow wine, the anthocyanin in the purple sweet potato is retained to a large extent, and through detection, the content of the anthocyanin in the purple sweet potato glutinous rice wine can reach 397.9mg/L or above, which indicates that the anthocyanin content is high.
Detailed Description
Reference will now be made in detail to various exemplary embodiments of the invention, the detailed description should not be construed as limiting the invention but as a more detailed description of certain aspects, features and embodiments of the invention.
It is to be understood that the terminology used herein is for the purpose of describing particular embodiments only and is not intended to be limiting of the invention. Further, for numerical ranges in this disclosure, it is understood that each intervening value, between the upper and lower limit of that range, is also specifically disclosed. Every smaller range between any stated value or intervening value in a stated range and any other stated or intervening value in a stated range is encompassed within the invention. The upper and lower limits of these smaller ranges may independently be included or excluded in the range.
Unless defined otherwise, all technical and scientific terms used herein have the same meaning as commonly understood by one of ordinary skill in the art to which this invention belongs. Although only preferred methods and materials are described herein, any methods and materials similar or equivalent to those described herein can be used in the practice or testing of the present invention. All documents mentioned in this specification are incorporated by reference herein for the purpose of disclosing and describing the methods and/or materials associated with the documents. In case of conflict with any incorporated document, the present specification will control.
It will be apparent to those skilled in the art that various modifications and variations can be made in the specific embodiments of the present disclosure without departing from the scope or spirit of the disclosure. Other embodiments will be apparent to those skilled in the art from consideration of the specification. The description and examples are intended to be illustrative only.
As used herein, the terms "comprising," "including," "having," "containing," and the like are open-ended terms that mean including, but not limited to.
In the present invention, the germination process of barley is preferably: soaking barley in water for 24-48 h, accelerating germination for 5-6 days at a constant temperature of 20 ℃ (spraying a little water in the morning and afternoon every day, keeping the barley moist), when the root length of 2/3 wheat grains reaches 1-2 times of the grain length, the bud length reaches 1/2-1 times of the grain length, and at the moment, the total amount and activity of enzymes such as saccharifying enzyme in barley malt are in an optimal state; after germination accelerating, the barley is dried at 55 ℃ to remove excessive water, and is crushed into powder by a crusher for standby.
In the present invention, the cooking process of purple sweet potato is preferably: cleaning, peeling and cutting purple sweet potatoes into pieces (the thickness is 1-2 cm), and cooking for 3 hours at 100 ℃; stirring the cooked purple sweet potatoes into mud and cooling to 55-65 ℃.
In the invention, preferably, the purple sweet potato liquid after enzymolysis and saccharification is cooled to 25-28 ℃, and then yeast is added for fermentation, wherein the yeast is preferably activated fruit wine yeast; squeezing and filtering the fermented mash for later use.
In the present invention, the cooking process of the glutinous rice is preferably: soaking the glutinous rice for 24-48 h, cooking for 60min at 100 ℃, and cooling the cooked glutinous rice to 30-35 ℃.
In the invention, the yellow wine yeast is Fujian Dong local medicinal yeast; and (3) preferably fermenting the glutinous rice in a jar, compacting the glutinous rice in the jar by hands, keeping a hole with the diameter of 3cm in the middle of the jar, fermenting the glutinous rice for 8-15 days, adding the wine liquid in the hole to the height of 1/2, and mixing and fermenting the wine liquid with the purple sweet potato mash.
In the invention, preferably, the obtained purple sweet potato and glutinous rice mash is squeezed and filtered, supernatant fluid is extracted after clarification, and the supernatant fluid is put into a pottery jar to be sealed and aged in dark; clarifying again after aging, and extracting supernatant to obtain the purple sweet potato glutinous rice wine.
Example 1
(1) Soaking 1.5kg of fructus Hordei vulgaris in water for 48h, accelerating germination at 20 deg.C for 5 days, oven drying at 55 deg.C, and pulverizing with pulverizer. Taking 20kg of purple sweet potatoes, steaming and boiling for 3h at 100 ℃, stirring the steamed sweet potatoes into paste, cooling to 65 ℃, adding prepared barley malt powder, uniformly stirring, putting into a constant-temperature water bath box, carrying out enzymatic hydrolysis and saccharification for 3h at 65 ℃, boiling saccharified purple sweet potato liquid, inactivating enzyme for 10min at 100 ℃, and cooling to 28 ℃ to obtain the purple sweet potato saccharified liquid.
(2) Taking yeast RW special for Angel grape wine and fruit wine, adding yeast accounting for 0.03% of the total mass of the purple sweet potato and barley raw materials, namely 6.45g, adding 100ml of warm boiled water at 35 ℃, stirring and activating, adding activated yeast into the saccharification liquid of the purple sweet potato, stirring uniformly, pouring into a pottery jar for fermentation, controlling the temperature of mash at 20 ℃, fermenting for 15 days to obtain mash of the purple sweet potato, and squeezing and filtering for later use.
(3) Soaking 5kg of polished round-grained glutinous rice in water for 24h, cooking for 1h, spreading to cool to 35 ℃, adding 0.125kg of medicinal yeast, uniformly stirring, cooling to 28 ℃, putting into a jar for fermentation, controlling the temperature at 20 ℃ for 15 days, adding the purple sweet potato mash, mixing and fermenting, controlling the temperature at 12 ℃ for 25 days, and obtaining the purple sweet potato glutinous rice mash.
(4) Squeezing and filtering the fermented liquor of purple sweet potato and glutinous rice, adding 0.3g/L chitosan, clarifying for 3h, placing the clarified liquor into a pottery jar, sealing and aging in dark place, and controlling the temperature at 12 deg.C for 50 days; and adding 0.3g/L chitosan, clarifying for 3h, and finally obtaining the purple sweet potato and glutinous rice wine.
Example 2
(1) Soaking 2kg of fructus Hordei vulgaris in water for 48h, accelerating germination at 20 deg.C for 5 days, oven drying at 55 deg.C, and pulverizing with pulverizer. Taking 20kg of purple sweet potatoes, steaming and boiling for 3h at 100 ℃, stirring the steamed sweet potatoes into mud, cooling to 60 ℃, adding prepared barley malt powder, uniformly stirring, putting into a constant-temperature water bath box, carrying out enzymatic hydrolysis and saccharification for 5h at 60 ℃, boiling the saccharified purple sweet potato liquid, inactivating enzyme for 10min at 100 ℃, and cooling to 25 ℃ to obtain the purple sweet potato saccharified liquid.
(2) Taking yeast RW special for Angel wine and fruit wine, adding yeast accounting for 11g which is 0.05 percent of the total mass of the purple sweet potato and barley raw materials, adding warm boiled water of 35 ℃ into the yeast RW, stirring and activating, adding the activated yeast into the saccharification liquid of the purple sweet potato, stirring the mixture evenly, pouring the mixture into a pottery jar for fermentation, controlling the temperature of mash to be 25 ℃, fermenting the mixture for 10 days to obtain the mash of the purple sweet potato, and squeezing and filtering the mash for later use.
(3) Soaking 5kg of polished round-grained glutinous rice in water for 24h, cooking for 1h, spreading to cool to 35 ℃, adding 0.1kg of medicinal yeast, uniformly stirring, cooling to 28 ℃, putting into a jar for fermentation at 25 ℃ for 10 days, adding purple sweet potato mash, mixing and fermenting at 15 ℃ for 20 days to obtain the purple sweet potato glutinous rice mash.
(4) Squeezing and filtering the purple sweet potato and glutinous rice mash, adding 0.3g/L chitosan, clarifying for 3h, placing the clarified wine liquid into a pottery jar, sealing and ageing in dark place, controlling the temperature at 15 ℃ and the time at 40 days; and adding 0.3g/L chitosan, clarifying for 3h, and finally obtaining the purple sweet potato and glutinous rice wine.
Example 3
(1) Soaking 2.5kg of fructus Hordei vulgaris in water for 48h, accelerating germination at 20 deg.C for 5 days, oven drying at 55 deg.C, and pulverizing with pulverizer. Taking 20kg of purple sweet potatoes, steaming and boiling for 3h at 100 ℃, stirring the steamed sweet potatoes into mud, cooling to 55 ℃, adding prepared barley malt powder, uniformly stirring, putting into a constant-temperature water bath box, carrying out enzymatic hydrolysis and saccharification for 5h at 55 ℃, boiling the saccharified purple sweet potato liquid, inactivating enzyme for 10min at 100 ℃, and cooling to 26 ℃ to obtain the purple sweet potato saccharified liquid.
(2) Taking yeast RW special for Angel grape wine and fruit wine, adding yeast accounting for 0.07% of the total mass of the purple sweet potato and barley raw materials, namely 15.75g, adding 100ml of warm boiled water at 35 ℃, stirring and activating, adding activated yeast into the saccharification liquid of the purple sweet potato, stirring uniformly, pouring into a pottery jar for fermentation, controlling the temperature of mash at 24 ℃, fermenting for 10 days to obtain mash of the purple sweet potato, and squeezing and filtering for later use.
(3) Soaking 5kg of polished round-grained glutinous rice in water for 24h, cooking for 1h, spreading to cool to 35 ℃, adding 0.12kg of medicinal yeast, uniformly stirring, cooling to 28 ℃, putting into a jar for fermentation, controlling the temperature at 24 ℃ for 10 days, adding purple sweet potato mash, mixing and fermenting, controlling the temperature at 14 ℃ for 20 days, and obtaining the purple sweet potato glutinous rice mash.
(4) Squeezing and filtering the purple sweet potato and glutinous rice mash, adding 0.3g/L chitosan, clarifying for 3h, placing the clarified wine liquid into a pottery jar, sealing and ageing in dark, controlling the temperature at 14 ℃ and the time at 40 days; and adding 0.3g/L chitosan, clarifying for 3h, and finally obtaining the purple sweet potato and glutinous rice wine.
Example 4
(1) Soaking 2kg of fructus Hordei vulgaris in water for 48h, accelerating germination at 20 deg.C for 5 days, oven drying at 55 deg.C, and pulverizing with pulverizer. Taking 20kg of purple sweet potatoes, steaming and boiling for 3h at 100 ℃, stirring the steamed sweet potatoes into mud, cooling to 60 ℃, adding prepared barley malt powder, uniformly stirring, putting into a constant-temperature water bath box, carrying out enzymatic hydrolysis and saccharification for 4h at 60 ℃, boiling the saccharified purple sweet potato liquid, inactivating enzyme for 10min at 100 ℃, and cooling to 28 ℃ to obtain the purple sweet potato saccharified liquid.
(2) Taking yeast RW special for Angel grape wine and fruit wine, adding yeast accounting for 0.07% of the total mass of the purple sweet potato and barley raw materials, namely 15.4g, adding 100ml of warm boiled water at 35 ℃, stirring and activating, adding activated yeast into the saccharification liquid of the purple sweet potato, stirring uniformly, pouring into a pottery jar for fermentation, controlling the temperature of the mash at 22 ℃, fermenting for 12 days to obtain the mash of the purple sweet potato, and squeezing and filtering for later use.
(3) Soaking 4kg of polished round-grained glutinous rice in water for 24h, cooking for 1h, spreading to cool to 35 ℃, adding 0.08kg of medicinal yeast, uniformly stirring, cooling to 28 ℃, putting into a jar, fermenting, controlling the temperature at 22 ℃ for 12 days, adding the purple sweet potato mash, mixing and fermenting, controlling the temperature at 16 ℃ for 20 days, and obtaining the purple sweet potato glutinous rice mash.
(4) Squeezing and filtering the purple sweet potato and glutinous rice mash, adding 0.3g/L chitosan, clarifying for 3h, placing the clarified wine liquid into a pottery jar, sealing and ageing in dark place, controlling the temperature at 16 ℃ and the time at 40 days; and adding 0.3g/L chitosan, clarifying for 3h, and finally obtaining the purple sweet potato and glutinous rice wine.
Example 5
(1) Soaking 2kg of fructus Hordei vulgaris in water for 48h, accelerating germination at 20 deg.C for 5 days, oven drying at 55 deg.C, and pulverizing with pulverizer. Taking 20kg of purple sweet potatoes, steaming and boiling for 3h at 100 ℃, stirring the steamed sweet potatoes into mud, cooling to 60 ℃, adding prepared barley malt powder, uniformly stirring, putting into a constant-temperature water bath box, carrying out enzymatic hydrolysis and saccharification for 3h at 60 ℃, boiling saccharified purple sweet potato liquid, inactivating enzyme for 10min at 100 ℃, and cooling to 28 ℃ to obtain the purple sweet potato saccharified liquid.
(2) Taking yeast RW special for Angel grape wine and fruit wine, adding yeast accounting for 0.03% of the total mass of the purple sweet potato and barley raw materials, namely 6.6g, adding warm boiled water of 35 ℃ into the yeast RW, stirring and activating, adding the activated yeast into the saccharification liquid of the purple sweet potato, stirring uniformly, pouring the mixture into a pottery jar for fermentation, controlling the temperature of the mash to be 28 ℃, fermenting for 8 days to obtain the mash of the purple sweet potato, and squeezing and filtering for later use.
(3) Soaking 6kg of polished round-grained glutinous rice in water for 24h, cooking for 1h, spreading to cool to 35 ℃, adding 0.15kg of medicinal yeast, uniformly stirring, cooling to 28 ℃, putting into a jar, fermenting, controlling the temperature at 28 ℃ for 8 days, adding purple sweet potato mash, mixing and fermenting, controlling the temperature at 18 ℃ for 15 days, and obtaining the purple sweet potato glutinous rice mash.
(4) Squeezing and filtering the purple sweet potato and glutinous rice mash, adding 0.3g/L chitosan, clarifying for 3h, placing the clarified wine liquid into a pottery jar, sealing and ageing in dark place, controlling the temperature at 18 ℃ for 30 days; and adding 0.3g/L chitosan, clarifying for 3h, and finally obtaining the purple sweet potato and glutinous rice wine.
The anthocyanin content of the purple sweet potato/glutinous rice wine of examples 1 to 5 was measured, and the results are shown in table 1.
TABLE 1 anthocyanidin content of purple sweet potato glutinous rice wine
The detection results in table 1 show that the preparation method of the purple sweet potato glutinous rice wine provided by the invention can reserve the anthocyanin in the purple sweet potatoes to a greater extent, and the anthocyanin content in the purple sweet potato glutinous rice wine obtained in examples 1-5 can reach 428.5mg/L, which indicates that the anthocyanin in the purple sweet potato glutinous rice wine can be better reserved by the method provided by the invention.
The alcohol content, total acid, volatile acid, total sugar and dry extract content of the purple sweet potato/glutinous rice wine of examples 1 to 5 were measured, and the results are shown in table 2.
TABLE 2 alcohol content, total acid, volatile acid, total sugar and dry extract content of purple sweet potato glutinous rice wine
According to the detection results in the table 2, the alcohol content, the total acid content, the volatile acid content, the total sugar content and the dry extract content of the purple sweet potato glutinous rice wine prepared by the invention are all in a reasonable range, and the wine meets the index requirements of fruit wine NY/T1508-2017.
Sensory evaluation indexes of the purple sweet potato-glutinous rice wine of examples 1 to 5 are shown in table 3.
TABLE 3 sensory evaluation index of purple sweet potato and glutinous rice wine
| Item | Sensory evaluation index |
| Appearance of the product | Clear, bright, purple red, and has no obvious suspended matter and precipitate |
| Fragrance | Has unique fruit flavor of purple sweet potato wine and aroma of glutinous rice wine, strong wine flavor, and no foreign flavor |
| Taste of the product | The wine body is full, mellow, harmonious, soft and mellow, and has the inherent taste of the purple sweet potato and glutinous rice wine |
| Typicality | Has the typical flavor and characteristics of purple sweet potato and glutinous rice wine |
The sensory evaluation results of the purple sweet potato/glutinous rice wine of examples 1 to 5 are shown in Table 4.
TABLE 4 sensory evaluation results of purple sweet potato-glutinous rice wine
| Item | Example 1 | Example 2 | Example 3 | Example 4 | Example 5 |
| Appearance (20 points) | 19 | 19 | 18 | 19 | 18 |
| Aroma (20 points) | 17 | 18 | 17 | 16 | 16 |
| Taste (35 points) | 30 | 33 | 31 | 30 | 28 |
| Typicality (25 points) | 24 | 25 | 24 | 22 | 21 |
| General score (100 points) | 90 | 95 | 90 | 87 | 83 |
As can be seen from Table 4, the purple sweet potato and glutinous rice wine prepared by the method has good sensory evaluation result, clear and bright appearance, purple red color and no obvious precipitate or suspended matter; the purple sweet potato wine has unique fruit aroma, glutinous rice wine and aroma, strong wine aroma and no peculiar smell; the purple sweet potato glutinous rice wine has the inherent taste of the purple sweet potato glutinous rice wine, is full, mellow, harmonious, soft and mellow; has the typical flavor and characteristics of the purple sweet potato and glutinous rice wine.
The above-described embodiments are merely illustrative of the preferred embodiments of the present invention, and do not limit the scope of the present invention, and various modifications and improvements of the technical solutions of the present invention can be made by those skilled in the art without departing from the spirit of the present invention, and the technical solutions of the present invention are within the scope of the present invention defined by the claims.
Claims (10)
1. The preparation method of the purple sweet potato and glutinous rice wine is characterized by comprising the following steps:
(1) mixing purple sweet potatoes and barley, and carrying out enzymolysis saccharification treatment to obtain purple sweet potato saccharification liquid;
(2) adding yeast into the purple sweet potato saccharification liquid for fermentation to obtain purple sweet potato mash;
(3) adding distiller's yeast into glutinous rice for fermentation, and then adding the purple sweet potato mash for mixed fermentation to obtain purple sweet potato glutinous rice mash;
(4) and sequentially carrying out squeezing, clarification, ageing and secondary clarification treatment on the purple sweet potato and glutinous rice mash to obtain the purple sweet potato and glutinous rice wine.
2. The method for preparing purple sweet potato-glutinous rice wine according to claim 1, wherein in the step (1), before the enzymatic saccharification, barley is subjected to germination, drying and pulverization treatment, and purple sweet potato is subjected to cooking and stirring treatment.
3. The preparation method of the purple sweet potato and glutinous rice wine according to claim 1 or 2, wherein in the step (1), the mass ratio of the barley to the purple sweet potato is 1 (5-15), the temperature of the enzymatic saccharification is 55-65 ℃ for 3-5 h, and the enzyme is boiled and inactivated for 10min at 100 ℃ after the enzymatic saccharification.
4. The preparation method of the purple sweet potato and glutinous rice wine according to claim 1, wherein in the step (2), the yeast is fruit wine yeast, and the addition amount of the yeast is 0.03-0.1% of the total mass of the purple sweet potato and the barley raw materials; the fermentation temperature is 20-28 ℃, and the fermentation time is 8-15 days.
5. The preparation method of the purple sweet potato and glutinous rice wine according to claim 1, wherein in the step (3), the glutinous rice is steamed and then fermented, the distiller's yeast is yellow distiller's yeast, and the addition amount of the yellow distiller's yeast is 2-2.5% of the mass of the glutinous rice.
6. The preparation method of the purple sweet potato and glutinous rice wine according to claim 1, wherein in the step (3), the fermentation temperature is 20-28 ℃ and the fermentation time is 8-15 days, the mass ratio of the glutinous rice to the purple sweet potato is 1 (3-5), and the mixed fermentation temperature is 12-18 ℃ and the fermentation time is 15-25 days.
7. The preparation method of purple sweet potato and glutinous rice wine according to claim 1, wherein in the step (4), the clarification is performed by adding chitosan for clarification for 3 hours, and the addition amount of the chitosan is 0.3 g/L.
8. The preparation method of purple sweet potato and glutinous rice wine according to claim 1, wherein in the step (4), the aging temperature is 12-18 ℃ and the aging time is 30-50 days.
9. The preparation method of purple sweet potato and glutinous rice wine according to claim 1, wherein in the step (4), the second clarification is clarification for 3 hours by adding chitosan, and the addition amount of the chitosan is 0.3 g/L.
10. A purple sweet potato glutinous rice wine produced by the method for producing a purple sweet potato glutinous rice wine according to any one of claims 1 to 9.
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