CN115703984A - Brewing method of' yam thorn wine - Google Patents
Brewing method of' yam thorn wine Download PDFInfo
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- CN115703984A CN115703984A CN202110951542.7A CN202110951542A CN115703984A CN 115703984 A CN115703984 A CN 115703984A CN 202110951542 A CN202110951542 A CN 202110951542A CN 115703984 A CN115703984 A CN 115703984A
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Abstract
The invention discloses a brewing method of a 'potato thorn wine', which comprises the following steps: firstly, cutting sweet potatoes into small particles, drying the small particles, cutting fresh diamond-like carbon block stems into slices, drying and crushing the slices into powder, soaking the sweet potato particles, mixing the soaked sweet potato particles with the diamond-like carbon powder, performing primary fermentation and bran mixing, cooking for nine times, cooling for a while, adding white yeast, performing blending fermentation, and finally filling the mixture into a steaming barrel to cook wine; secondly, firstly steaming and stirring the sweet potatoes, cutting fresh diamond-like carbon block stems into slices, drying and crushing the slices into powder, then steaming the diamond-like carbon powder, cooling slightly, spreading into mashed sweet potato, mixing, adding bran, making up yeast, fermenting, and steaming in a steaming barrel. The wine is brewed by using sweet potatoes and diamond spines as raw materials without using grains; the wine has the advantages of clear and distinct quality like spring water, slight sweet, dispelling wind and cold to eliminate small common cold, pure fragrance, soft taste, long aftertaste, and making people want to drink; has effects in removing rheumatism, promoting blood circulation, removing toxic materials, and resisting cancer.
Description
Technical Field
The invention relates to a brewing method, in particular to a brewing method of a 'potato thorn wine'.
Background
The sweet potato wine is prepared from sweet potatoes serving as raw materials by processing local distiller's yeast by a brewer, is relatively light, slightly sweet and clear like spring water, so that people can drink the wine without headache even if drunk, has the effects of strengthening body, dispelling wind and cold, preventing cancer, has a high wine yield of 20-24 percent, is rich in production raw materials, and contains certain ethanol; the Jingangci wine is brewed with wild plant Jingangci as material and through traditional solid fermentation process and modern wine brewing technology, and has the functions of eliminating rheumatism, promoting blood circulation, detoxicating, resisting cancer, etc. the Jingangci wine has unique natural flavor of wild plant Jingangci, low wine yield of about 10% and rich material.
Whether to brew a wine can not consume grain production, and the wine does not contain too high ethanol, so that people can drink the wine and cannot feel headache even if drunk; but also has the advantages of light and slightly sweet taste, dispelling wind and cold, preventing cancer, pure fragrance, soft taste and long aftertaste; has the effects of rheumatism removal, blood circulation promotion, detoxification, cancer resistance and the like, is rich in production raw materials, and has high wine yield.
Disclosure of Invention
The purpose of the invention is as follows: the sweet potato and the bock greenbrier rhizome are taken as raw materials, the common characteristics of the wine brewed independently are applied, the defects in the independently brewed wine are complemented, and the wine is scientifically brewed through a certain processing procedure and is called 'the sweet potato thorn wine for short'. The wine has the advantages of clear and distinct quality like spring water, slight sweet, dispelling wind and cold to eliminate small common cold, pure fragrance, soft taste, long aftertaste, and making people want to drink; has effects in removing rheumatism, promoting blood circulation, removing toxic materials, and resisting cancer; has rich raw materials and the wine yield is 18 to 22 percent.
The technical scheme for solving the problems is as follows:
a brewing scheme of a yam thorn wine; cutting sweet potatoes into small particles, drying in the sun, cutting fresh bock stems of the bock greenbrier rhizome into slices, drying in the sun, crushing into powder, soaking the sweet potato particles, mixing with the bock greenbrier rhizome powder, cooking for nine times, cooling to 22-25 ℃, adding distiller's yeast for fermentation, and then putting into a steaming barrel for cooking to evaporate the wine; firstly, cutting fresh rhizoma Smilacis Bockii tubers into slices, drying in the sun, crushing into powder, cooking sweet potatoes, cooling to 22-25 ℃, and then putting into a wooden basin or a jar for crushing and mashing; and adding clear water into the rhizoma Smilacis Bockii powder, mixing, steaming, cooling, adding into the mashed sweet potato, stirring, adding bran, making koji, fermenting, and steaming in a steaming barrel to obtain wine.
The technical scheme (one) of the invention for solving the problems comprises the following brewing steps:
1. raw material preparation
(1) Cleaning the sweet potato with good quality, removing root hair, cutting into 10-20mm granules with a cutter, and drying in the sun;
(2) Cleaning high-quality rhizoma Smilacis Bockii tuber, removing burr, cutting into slices or cutting into granules when it is fresh, sun drying, and pulverizing into powder;
(3) Pressing white yeast (distiller's yeast) into powder, and keeping bran coat fresh;
(4) The raw material proportion is as follows: the ratio of the dry sweet potato granules to the diamond dust is 70: 30, the cereal bran is added according to 10-15% of the mixture of the sweet potato granules and the diamond dust, and the white yeast is added according to 0.5-0.7% of the mixture of the sweet potato granules and the diamond dust.
2. Brewing step
(1) Taking raw materials (sweet potato granules, potato chips and potato shreds in the taken raw materials, wherein the brewing methods are the same, and the method takes the sweet potato granules as the raw materials): extracting raw materials according to the following formula; 70kg of dry sweet potato granules, 30kg of diamond dust, 15kg of bran coat and 0.6kg of white yeast;
(2) Mixing: soaking the sweet potato granules in clear water for 5-10 hours in a basin or a jar, taking out, placing on a bamboo cover or a wood board, and slightly drying; spreading diamond dust on the slightly dried sweet potato particles, watering and mixing while spreading diamond dust, so that the diamond dust is uniformly mixed in the sweet potato particles until the sweet potato particles can be agglomerated by hand;
(3) Primary fermentation: placing the mixed sweet potato and rhizoma Smilacis Bockii powder mixture in a wooden basin or jar for primary fermentation, pouring 35-40kg of warm water according to 100kg of the mixture of sweet potato granules and rhizoma Smilacis Bockii powder, sealing for 1-2 days, and then uncovering the cover to obtain sweet taste, and if no sweet taste exists, continuing to perform sealed fermentation for 5-10 hr;
(4) And (3) bran mixing: taking out the primarily fermented sweet potato and rhizoma Smilacis Bockii powder mixture, pouring onto clean ground or wood board, mixing with bran to obtain uniform mixture with thickness of 25-30cm, steaming in a steaming barrel, taking out after nine times of maturity, and cooling on ground or wood board;
(5) Preparing yeast: after the fished mixture of the sweet potato and the diamond dust is placed on the ground or a wood board and cooled to about 30 ℃, white yeast is added to be uniformly mixed;
(6) Fermentation: when the temperature of the mixture after preparing the koji is reduced to 22-25 ℃, the mixture is put into a vat for fermentation according to the conventional method, the fermentation is generally kept for 10-15 days, and the temperature of the mixture is automatically reduced after being increased by 2-3 ℃ on the original basis, so that the fermentation is finished;
(7) Cooking and steaming: the fermented sweet potato and rhizoma smilacis glabrae powder mixture is put into a prepared steaming barrel to be steamed, 60kg of clean water is added into every 100kg of the mixture to be steamed, water in a distillation vessel is boiled by big fire, and after the wine is taken out for a few minutes, the mixture is steamed by small fire for 4 to 6 hours continuously to reach the specified wine yield of 18 to 22 percent.
3. Modulation and storage
(1) Modulation: the distilled wine (the first part, the middle part and the last part) is put into a big pot for even blending, the action is rapid, and the time is short;
(2) And (3) storage: sealing the prepared wine for 1-2 days, and packaging and storing, wherein the temperature of the storage chamber should be kept at 15-25 deg.C. The wine stored after modulation is the sweet potato bock greenbrier rhizome wine, namely the sweet potato bock greenbrier rhizome wine.
The technical scheme (II) for solving the problems comprises the following brewing steps:
1. raw material preparation
(1) The sweet potatoes with good quality are cleaned with soil, root hairs are removed, and special attention is paid to preservation.
(2) Cleaning high-quality rhizoma Smilacis Bockii tuber, removing burr, cutting into slices or cutting into granules when it is fresh, sun drying, and pulverizing into powder.
(3) Pressing white yeast (distiller's yeast) into powder, and keeping bran coat fresh.
(4) Raw material proportion: the ratio of sweet potato to the diamond dust is 90: 10, the cereal bran is added according to 10-15% of the total amount of the sweet potato and the diamond dust, and the white yeast is added according to 0.5-0.7% of the total amount of the sweet potato and the diamond dust.
2. Brewing step
(1) Taking raw materials: extracting raw materials according to the following formula: 90kg of sweet potatoes, 10kg of diamond dust, 15kg of bran coat and 0.6kg of white yeast;
(2) Raw material treatment: cooking sweet potato, cooling to 25-30 deg.C, and pulverizing in wooden basin or jar; adding clear water into the diamond-like carbon powder for blending, kneading into a dough by hand, steaming for 2-3 hours by using a steaming barrel, then placing the dough in a wooden basin or a jar for cooling at 25-30 ℃, scattering the steamed and cooled diamond-like carbon powder into the smashed and stirred sweet potato paste, adding Wen Shuibian for scattering and stirring so as to be uniform and paste-like;
(3) And (3) bran mixing: taking out the mixture of the mashed sweet potato and the diamond dust, pouring the mixture on clean ground or a wood board, and stirring bran to be uniform, wherein the mixture is well kneaded into a ball by hand;
(4) Primary fermentation: placing the mixture of sweet potato and rhizoma Smilacis chinensis mixed with bran in a wooden basin or jar, sealing for 1-2 days, and opening the cover to obtain sweet taste, and sealing and fermenting for 5-10 hr if there is no sweet taste;
(5) Preparing yeast: placing the primarily fermented sweet potato and rhizoma Smilacis chinensis mixture on ground or wood board, cooling to about 30 deg.C, adding white yeast, and mixing;
(6) Fermentation: when the temperature of the mixture after preparing the koji is reduced to 22-25 ℃, the mixture is put into a vat for fermentation according to the conventional method, the fermentation is generally kept for 10-15 days, and the temperature of the mixture is automatically reduced after being increased by 2-3 ℃ on the original basis, so that the fermentation is finished;
(7) Cooking and steaming: filling the fermented mixture of the sweet potatoes and the diamond dust into a prepared steaming barrel for steaming, adding 60kg of clear water into each 100kg of the mixture for cooking and steaming, firstly boiling the water in a distillation vessel by big fire, and continuously cooking and steaming for 4-6 hours by small fire after a few minutes of wine is discharged until the specified wine yield is 18-22%;
3. preparation and storage:
(1) Modulation: the distilled wine (the first part, the middle part and the last part) is put into a big pot for blending (stirring), the action is rapid, and the time is short;
(2) And (3) storage: sealing the prepared wine for 1-2 days, and packaging and storing, wherein the temperature of the storage chamber should be kept at 15-25 deg.C. The wine is the 'yam thorn wine' of the invention.
The invention has the beneficial effects that: the invention adopts a wine brewed by fermenting vegetable sweet potatoes and wild plant rhizoma Smilacis Bockii powder, achieves moderate ethanol content and stable wine yield of 18-22%, and solves and modulates the defect of independently brewing the wine by the sweet potatoes and the rhizoma Smilacis Bockii; the obtained wine has clear and distinct quality, and has pure fragrance and slight sweet; has effects in expelling pathogenic wind and cold, preventing cancer, removing rheumatism, promoting blood circulation, and removing toxic materials; has soft taste and long aftertaste, and makes people want to drink the beverage.
The invention is realized by the following scheme:
1. the raw material sources of the yam thorn wine are as follows: the raw materials of the yam thorn wine are sweet potatoes and diamond spines. Sweet potatoes, also called sweet potatoes and sweet potatoes, belong to a vegetable, and can be planted in various places with rich production; diamond pricking: the smilax scobinicaulis, climbing woody liana, root and stem block, brown, and green branch with morphological characteristics, is a wild plant of the family Liliaceae, mostly grows on a mountain slope, and can be cultivated and planted.
2. Ethanol regulation of the yam thorn wine: the wine brewed by using sweet potatoes alone has better wine quality, but contains overhigh ethanol; the wine brewed by using the bock greenbrier rhizome alone has good quality but insufficient ethanol content; since the wine brewed by the sweet potatoes and the chinaroot greenbrier rhizome has common effects, the two raw materials are made into the wine according to a certain method, the ethanol content is adjusted, and the alcoholic strength reaches the allowable range.
3. Adjusting the liquor yield of the yam thorn liquor: in the wine brewed by using sweet potatoes alone, the wine yield is higher because the sweet potatoes contain a large amount of starch; in the wine brewed by using the chinaroot greenbrier rhizome alone, the wine yield is very low because the chinaroot greenbrier rhizome contains less starch; the wine brewed by the sweet potato and the chinaroot greenbrier rhizome respectively has common effects, so that the raw materials of the two kinds of wine are brewed into the wine according to a certain method, the ethanol content is adjusted, and the wine yield reaches 18-22%.
Compared with the prior art, the invention has the following advantages:
1. the yam thorn wine has rich required raw materials, is brewed by a vegetable sweet potato and a wild plant of the diamond thorn, and does not consume grains at all.
2. The yam thorn wine has the advantages of clear and distinct wine quality such as spring water, slight sweet, wind-cold expelling, small common cold dispelling, cancer prevention, pure fragrance, soft taste and long aftertaste, and enables people to drink the wine as well; has certain effects of removing rheumatism, promoting blood circulation and removing toxic substances.
3. The ethanol content of the yam thorn wine is within the allowable range, and the wine yield is higher.
Detailed Description
The brewing method (I) of the yam thorn wine provided by the invention is implemented in the following way:
1. the raw material sources are as follows: a health wine, SHU CI JIU (rhizoma Dioscoreae Esculentae liquor), is prepared by cutting sweet potato into small granules, sun drying, cutting fresh rhizoma Smilacis Bockii tuber into slices or granules, sun drying and pulverizing into powder, soaking sweet potato granules, mixing with rhizoma Smilacis Bockii powder, steaming, adding white yeast, fermenting, and steaming in a steaming barrel. The wine needs a large amount of sweet potatoes and diamond thorns for brewing; therefore, according to the growth characteristics of the sweet potatoes and the diamond thorns, annual cultivation, harvesting and purchasing can be carried out in various places.
2. Raw material preparation
(1) Cleaning sweet potato with good quality, removing root hair, cutting into 10-20mm granules, and sun drying
The fresh keeping is not noticed.
(2) Cleaning high-quality rhizoma Smilacis Bockii tuber, removing burr, slicing, sun drying, and pulverizing into powder.
(3) Pressing white yeast (distiller's yeast) into powder, and keeping bran fresh.
(4) Raw material proportion: the ratio of sweet potato granules to diamond dust is 70: 30, the cereal bran is added according to 10-15% of the mixture of the sweet potato granules and the diamond dust, and the white yeast is added according to 0.5-0.7% of the mixture of the sweet potato granules and the diamond dust.
3. Brewing step
(1) Taking raw materials (sweet potato granules, potato chips and potato shreds in the taken raw materials, wherein the brewing methods are the same, and the method takes the sweet potato granules as the raw materials): extracting raw materials according to the following formula; 70kg of dry sweet potato granules, 30kg of diamond dust, 15kg of bran coat and 0.6kg of self-starter;
(2) Mixing: placing the sweet potato granules in a wooden basin or jar, soaking in clear water for 5-10 hr, taking out, placing on a bamboo cover or a wooden plate, and air drying; spreading diamond dust on the slightly dried sweet potato particles, watering and mixing while spreading diamond dust, so that the diamond dust is uniformly mixed in the sweet potato particles until the sweet potato particles can be kneaded into clusters by hands;
(3) Primary fermentation: placing the mixed sweet potato and rhizoma Smilacis Bockii powder mixture in a wooden basin or jar for primary fermentation, pouring 35-40kg of warm water according to 100kg of the mixture of sweet potato granules and rhizoma Smilacis Bockii powder, sealing for 1-2 days, uncovering the cover, preferably sealing for a sweet taste, and if no sweet taste exists, continuing to seal and ferment for 5-10 hours;
(4) And (3) bran mixing: taking out the mixture of the primarily fermented sweet potato granules and the diamond dust, pouring the mixture on clean ground or a wood board, stirring bran with the thickness of 25-30cm, keeping the mixture uniform, putting the mixture into a steaming barrel for steaming, taking out the mixture after the mixture is well done, and putting the mixture on the ground or the wood board for cooling;
(5) Preparing yeast: after the mixture of the fished sweet potato particles and the diamond dust is placed on the ground or on a wood board and cooled to about 30 ℃, white yeast is added to be uniformly mixed;
(6) Fermentation: when the temperature of the mixture after preparing the koji is reduced to 22-25 ℃, the mixture is put into a vat for fermentation according to the conventional method, the fermentation is generally kept for 10-15 days, and the temperature of the mixture is automatically reduced after being increased by 2-3 ℃ on the original basis, so that the fermentation is finished;
(7) Cooking and steaming: putting the fermented mixture into a prepared steaming barrel for steaming, adding 60kg of clean water into every 100kg of the mixture for cooking and steaming, boiling water in a distillation vessel by using big fire, changing to small fire for several minutes after wine is produced, and continuously cooking and steaming for 4-6 hours until the specified wine yield is 18-22%;
4. preparation and storage:
(1) Modulation: the distilled wine (the beginning, the middle and the end) is filled in a big pot for blending (stirring), the action is rapid, and the time is short;
(2) And (3) storage: sealing the prepared wine for 1-2 days, and packaging and storing, wherein the temperature of the storage chamber should be kept at 15-25 deg.C. The wine stored after blending is the 'sweet potato and chinaroot greenbrier rhizome wine' of the invention.
A brewing method (II) of a yam thorn wine is implemented according to the following modes:
1. the raw material sources are as follows: a kind of 'potato spur wine' is prepared by cutting sweet potato into small granules, sun-drying, cutting fresh rhizoma Smilacis chinensis tuber into slices or granules, sun-drying and pulverizing into powder, soaking sweet potato granules, mixing with rhizoma Smilacis chinensis powder, steaming, adding white starter, fermenting, and steaming in a steaming barrel. The wine needs a large amount of sweet potatoes and diamond thorns for brewing; therefore, according to the growth characteristics of the sweet potatoes and the diamond thorns, annual cultivation, harvesting and purchasing can be carried out in various places.
2. Raw material preparation
(1) The sweet potatoes with good quality are cleaned with soil, root hairs are removed, and special attention is paid to preservation.
(2) Cleaning high-quality rhizoma Smilacis Bockii tuber, removing burr, slicing, sun drying, and pulverizing into powder.
(3) Pressing white yeast (distiller's yeast) into powder, and keeping bran fresh.
(4) Raw material proportion: the ratio of sweet potato to rhizoma Smilacis Bockii powder is 90: 10, the cereal bran is added in an amount of 10-15% of the total amount of sweet potato and rhizoma Smilacis Bockii powder, and the white yeast is added in an amount of 0.5-0.7% of the total amount of sweet potato and rhizoma Smilacis Bockii powder.
3. Brewing step
(1) Taking raw materials: extracting raw materials according to the following formula: 90kg of sweet potatoes, 10kg of diamond dust, 15kg of bran coat and 0.6kg of white starter;
(2) Raw material treatment: cooking sweet potato, cooling to 25-30 deg.C, and pulverizing in wooden basin or jar; adding clear water into the diamond-like carbon powder for blending, kneading into a dough by hand, steaming for 2-3 hours by using a steaming barrel, then placing the dough in a wooden basin or a jar for cooling at 25-30 ℃, scattering the steamed and cooled diamond-like carbon powder into the smashed and stirred sweet potato paste, adding Wen Shuibian for scattering and stirring so as to be uniform and paste-like;
(3) And (3) bran mixing: taking out the mixture of the mashed sweet potato and the diamond dust, pouring the mixture on clean ground or a wood board, and stirring bran to be uniform, wherein the mixture is well kneaded into a ball by hand;
(4) Primary fermentation: placing the mixture of sweet potato and rhizoma Smilacis chinensis mixed with bran in a wooden basin or jar, sealing for 1-2 days, and opening the cover to obtain sweet taste, and sealing and fermenting for 5-10 hr if there is no sweet taste;
(5) Preparing yeast: placing the primarily fermented sweet potato and rhizoma Smilacis chinensis mixture on ground or wood board, cooling to about 30 deg.C, adding white yeast, and mixing;
(6) Fermentation: when the temperature of the mixture after preparing the koji is reduced to 22-25 ℃, the mixture is put into a vat for fermentation according to the conventional method, the fermentation is generally kept for 10-15 days, and the temperature of the mixture is automatically reduced after being increased by 2-3 ℃ on the original basis, so that the fermentation is finished;
(7) Cooking and steaming: putting the fermented mixture of the sweet potatoes and the chinaroot greenbrier rhizome powder into a prepared steaming barrel for steaming, adding 60kg of clean water into every 100kg of the mixture for cooking and steaming, firstly boiling water in a distillation vessel with big fire, changing to small fire for several minutes after wine is produced, and continuously cooking and steaming for 4-6 hours until the specified wine yield is 18-22%;
4. preparation and storage:
(1) Modulation: the distilled wine (the first part, the middle part and the last part) is put into a big pot for blending (stirring), the action is rapid, and the time is short;
(2) And (3) storage: sealing the prepared wine for 1-2 days, and subpackaging and storing, wherein the temperature of the storage chamber should be kept at 15-25 deg.C. The wine stored after blending is the 'sweet potato and chinaroot greenbrier rhizome wine' of the invention.
Claims (3)
1. A brewing method of a yam thorn wine is characterized in that: 1) Cutting sweet potato into small granules, drying in the sun, cutting fresh diamond-like carbon block stems into slices, drying in the sun and crushing into powder, soaking sweet potato granules, mixing diamond-like carbon powder, cooking for nine times, cooling to 22-25 ℃, adding distiller's yeast for fermentation, and filling into a steaming barrel for cooking to evaporate wine; 2) Firstly, cutting fresh rhizoma Smilacis Bockii tubers into slices, drying in the sun, pulverizing into powder, cooking sweet potato, cooling to 22-25 deg.C, and placing in a wooden basin or jar for pulverizing and stirring; and adding clear water into the rhizoma Smilacis Bockii powder, mixing, steaming, cooling, adding into the mashed sweet potato, stirring, adding bran, making koji, fermenting, and steaming in a steaming barrel to obtain wine.
2. The brewing method 1 of the yam thorn wine as claimed in claim 1, which is characterized in that: the brewing method comprises the following steps:
(1) Raw material preparation
(1) Cleaning the sweet potato with good quality, removing root hair, cutting into 10-20mm granules with a cutter, and drying in the sun;
(2) cleaning high-quality rhizoma Smilacis Bockii tuber, removing burr, slicing, sun drying, and pulverizing into powder;
(3) pressing white yeast (distiller's yeast) into powder, and keeping bran coat fresh;
(4) raw material proportion: the ratio of the dry sweet potato granules to the diamond dust is 70: 30, the cereal bran is added according to 10-15% of the total amount of the mixture of the sweet potato granules and the diamond dust, and the white yeast is added according to 0.5-0.7% of the total amount of the mixture of the sweet potato granules and the diamond dust.
(2) Brewing method
(1) Taking raw materials (sweet potato granules, potato chips and potato shreds in the taken raw materials, wherein the brewing methods are the same, and the method takes the sweet potato granules as the raw materials): extracting raw materials according to the following formula; 70kg of dry sweet potato granules, 30kg of diamond dust, 15kg of bran coat and 0.6kg of white yeast;
(2) mixing: soaking the sweet potato granules in clear water for 5-10 hours in a basin or a jar, taking out, placing on a bamboo cover or a wood board, and slightly drying; spreading diamond dust on the slightly dried sweet potato particles, watering and mixing while spreading diamond dust, so that the diamond dust is uniformly mixed in the sweet potato particles until the sweet potato particles can be kneaded into clusters by hands;
(3) primary fermentation: putting the mixed sweet potato and rhizoma Smilacis Bockii powder mixture into a wooden basin or a jar for primary fermentation, pouring 35-40kg of warm water according to 100kg of the mixture of sweet potato granules and rhizoma Smilacis Bockii powder, sealing for 1-2 days, uncovering the cover, preferably keeping sweet taste, and if no sweet taste exists, continuing to perform sealed fermentation for 5-10 hours;
(4) and (3) bran mixing: taking out the primarily fermented sweet potato and rhizoma Smilacis Bockii powder mixture, pouring onto clean ground or wood board, mixing with bran to obtain uniform mixture with thickness of 25-30cm, steaming in a steaming barrel, taking out after nine times of maturity, and cooling on ground or wood board;
(5) preparing yeast: placing the fished sweet potato and diamond powder mixture on the ground or on a wood board, cooling to about 30 ℃, adding white yeast, and uniformly mixing;
(6) fermentation: when the temperature of the mixture after preparing the koji is reduced to 22-25 ℃, the mixture is put into a vat for fermentation conventionally, the fermentation is kept for 10-15 days generally, and the temperature of the mixture is automatically reduced after being increased by 2-3 ℃ on the original basis, so that the fermentation is finished;
(7) cooking and steaming: putting the fermented sweet potato and rhizoma Smilacis chinensis powder mixture into a prepared steaming barrel, steaming, adding 60kg of clear water into each 100kg of mixture, boiling water in a distillation vessel with strong fire, and continuously steaming for 4-6 hours with slow fire after several minutes of wine discharge until the specified wine discharge rate is 18-22%;
(8) preparation and storage: the distilled wine (the first, the middle and the last) is put into a big pot for fast blending (stirring), and the blended wine is sealed for 1 to 2 days, then the wine can be subpackaged and stored, and the temperature of the storage room is kept between 15 and 25 ℃.
3. The brewing method 2 of the yam thorn wine according to the claim 1, characterized in that: the brewing method comprises the following steps:
(1) Raw material preparation
(1) The sweet potatoes with good quality are cleaned with soil, root hairs are removed, and special attention is paid to preservation.
(2) Cleaning high-quality rhizoma Smilacis Bockii tuber, removing burr, cutting into slices when fresh, sun drying, and pulverizing into powder.
(3) Pressing white yeast (distiller's yeast) into powder, and keeping bran fresh.
(4) Raw material proportion: the ratio of sweet potato to rhizoma Smilacis Bockii powder is 90: 10, the cereal bran is added in an amount of 10-15% of the total amount of sweet potato and rhizoma Smilacis Bockii powder, and the white yeast is added in an amount of 0.5-0.7% of the total amount of sweet potato and rhizoma Smilacis Bockii powder.
(2) Brewing method
(1) Taking raw materials: extracting raw materials according to the following formula: 90kg of sweet potatoes, 10kg of diamond dust, 15kg of bran coat and 0.6kg of white yeast;
(2) treating raw materials: cooking sweet potato, cooling to 25-30 deg.C, and pulverizing in wooden basin or jar; adding clear water to the diamond dust, blending the diamond dust with the clear water, kneading the mixture into a dough by hand, cooking the mixture for 2 to 3 hours by using a steaming barrel, then placing the cooked mixture in a wooden basin or a jar to cool the mixture to 25 to 30 ℃, scattering the cooked and cooled diamond dust into the smashed and stirred sweet potato paste, adding Wen Shuibian and scattering the mixture while stirring the mixture so as to be uniform and paste;
(3) and (3) bran mixing: taking out the mixture of the mashed sweet potato and the diamond dust, pouring the mixture on clean ground or a wood board, and stirring bran to be uniform, wherein the mixture is well kneaded into a ball by hand;
(4) primary fermentation: placing the mixture of sweet potato and rhizoma Smilacis chinensis mixed with bran in a wooden basin or jar, sealing for 1-2 days, and opening the cover to obtain sweet taste, and sealing and fermenting for 5-10 hr if there is no sweet taste;
(5) preparing yeast: placing the primarily fermented sweet potato and rhizoma Smilacis chinensis mixture on ground or wood board, cooling to about 30 deg.C, adding white yeast, and mixing;
(6) fermentation: when the temperature of the mixture after preparing the koji is reduced to 22-25 ℃, the mixture is put into a vat for fermentation according to the conventional method, the fermentation is generally kept for 10-15 days, and the temperature of the mixture is automatically reduced after being increased by 2-3 ℃ on the original basis, so that the fermentation is finished;
(7) cooking and steaming: filling the fermented mixture of the sweet potatoes and the diamond dust into a prepared steaming barrel for steaming, adding 60kg of clear water into each 100kg of the mixture for cooking and steaming, firstly boiling the water in a distillation vessel by big fire, and continuously cooking and steaming for 4-6 hours by small fire after a few minutes of wine is discharged until the specified wine yield is 18-22%;
(8) Preparing and storing: the distilled wine (the first, the middle and the last) is filled in a big pot for rapid blending (stirring), and then the blended wine is sealed for 1 to 2 days, and then can be subpackaged and stored, and the temperature of a storage chamber is kept between 15 and 25 ℃.
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| CN1900253A (en) * | 2006-07-19 | 2007-01-24 | 丘文丰 | Method for brewing wine with chinaroot greenbier rhizome |
| CN101012428A (en) * | 2007-02-01 | 2007-08-08 | 杨安顺 | Brewing method for sweet potato wine |
| CN102086433A (en) * | 2009-12-07 | 2011-06-08 | 浙江大学 | Method for manufacturing chinaroot greenbrier wine |
| KR101186346B1 (en) * | 2012-05-24 | 2012-09-26 | 조혜영 | Method for preparing traditional liquor |
| CN103992901A (en) * | 2014-04-30 | 2014-08-20 | 梁栋 | Processing method for sweet-potato wine |
| CN104087487A (en) * | 2014-07-05 | 2014-10-08 | 彭常安 | Brewing technique of spina gleditsiae wine |
| CN110551585A (en) * | 2019-08-20 | 2019-12-10 | 唐妙火 | brewing method of bock greenbrier rhizome wine |
| CN111187696A (en) * | 2020-03-24 | 2020-05-22 | 杭州千岛湖鹤岭家庭农场有限公司 | Preparation method of raspberry Chinese olive wine |
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2021
- 2021-08-13 CN CN202110951542.7A patent/CN115703984A/en active Pending
Patent Citations (8)
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| CN1900253A (en) * | 2006-07-19 | 2007-01-24 | 丘文丰 | Method for brewing wine with chinaroot greenbier rhizome |
| CN101012428A (en) * | 2007-02-01 | 2007-08-08 | 杨安顺 | Brewing method for sweet potato wine |
| CN102086433A (en) * | 2009-12-07 | 2011-06-08 | 浙江大学 | Method for manufacturing chinaroot greenbrier wine |
| KR101186346B1 (en) * | 2012-05-24 | 2012-09-26 | 조혜영 | Method for preparing traditional liquor |
| CN103992901A (en) * | 2014-04-30 | 2014-08-20 | 梁栋 | Processing method for sweet-potato wine |
| CN104087487A (en) * | 2014-07-05 | 2014-10-08 | 彭常安 | Brewing technique of spina gleditsiae wine |
| CN110551585A (en) * | 2019-08-20 | 2019-12-10 | 唐妙火 | brewing method of bock greenbrier rhizome wine |
| CN111187696A (en) * | 2020-03-24 | 2020-05-22 | 杭州千岛湖鹤岭家庭农场有限公司 | Preparation method of raspberry Chinese olive wine |
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