CN101724534B - Processing method of sweet potato distilled liquor - Google Patents
Processing method of sweet potato distilled liquor Download PDFInfo
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- CN101724534B CN101724534B CN2009102650380A CN200910265038A CN101724534B CN 101724534 B CN101724534 B CN 101724534B CN 2009102650380 A CN2009102650380 A CN 2009102650380A CN 200910265038 A CN200910265038 A CN 200910265038A CN 101724534 B CN101724534 B CN 101724534B
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Abstract
The invention relates to a processing method of a sweet potato distilled liquor. The processing method is characterized by comprising the following steps of: cutting raw material fresh sweet potatoes washed by clear water into slices or blocks; steaming the sweet potato slices or blocks for 30-40 minutes by using steam and then mashing up the sweet potato slices or blocks into slurry or mud; spreading and cooling the slurry or mud to 28-37 DEG C, then adding 0.3-0.8 percent Xiaoqu or 8-12 percent Daqu of the weight of the raw material fresh sweet potatoes] and uniformly stirring and mixing; loading the mixed raw material into a fermentation tank for sealing and saccharifying and stirring once per 6-8 hours so as to obtain a saccharified mixed material, wherein the saccharifying time is 20-24 hours; adding water which is 30-60 percent of the weight of the saccharified mixed material, uniformly stirring and mixing and then fermenting for 5-8 days by sealing the material in a pot; and pumping the fermented mixed material into a kettle type distillation pan and indirectly heating by steam and distilling to obtain a product. The processing method uses the fresh sweet potatoes as the raw materials and has simple processing process, stable liquor quality and easy mechanical mass production, and finished product liquors are richer in the peculiar flavor of the sweet potatoes.
Description
Technical field
The invention belongs to the preparation that belongs to alcoholic drinks, relate to a kind of working method of sweet potato distilled liquor.
Background technology
Ipomoea batatas, cultivation in China is historical with edible existing more than 400 years, since 21st century, approximately 6,000,000 hectares of the Ipomoea batatas Annual planting areas of China, annual production is stabilized in more than 100,000,000 tons, account for respectively global 60% and 85%, in the farm crop in the whole nation produced, Ipomoea batatas was only second to paddy rice, wheat and maize.Utilize the Ipomoea batatas wine brewing, responded the call that country saves food and consumes about wine industry, also will open the road that a new mass-producing utilizes Chinese Ipomoea batatas resource.
Have existed since ancient times to utilize the Ipomoea batatas wine brewing, in the prior art, also keeping the method for some processing sweet potato wines; such as solid state process etc., but because simple and crude Processes and apparatus can't guarantee that finished wine reaches stable quality; the production efficiency of sweet potato wine is low, poor quality, is difficult to large-scale production.
Summary of the invention
Purpose of the present invention is intended to overcome above-mentioned deficiency of the prior art, adopts the again mode such as liquid state fermentation of first solid-state saccharification, provide that a kind of production technique is simple, good product quality, be produced on a large scale, the working method of practical sweet potato distilled liquor.
Content of the present invention is: a kind of working method of sweet potato distilled liquor is characterized in that comprising the following steps:
A, batching: the raw material fresh sweet potatoes that water is cleaned up is cut into sheet or bulk, behind steamed 30-40min, mash pulping or mud, after spreading for cooling is cooled to 28-37 ℃, add again the little song (manufacturer: Meishan city gold Tai Jiuquchang, the prosperous star Koji in Chongqing factory, Li Shi distiller's yeast mill, Qionglai, Sichuan Province etc.) of the 0.3%-0.8% of raw material fresh sweet potatoes weight or the Daqu of 8%-12%, mix, make mixing raw material;
B, saccharification: with the mixing raw material saccharification in the fermentor tank of packing into, stirred once every 6-8 hour, saccharification time 20-24 hour, obtain saccharified mixed material;
C, fermentation: add saccharified mixed material weight 30%-60% water, mix, the sealed cans fermentation is 5-8 days again, rear compound obtains fermenting;
D, distillation: compound pumps in the still distillation pot after will fermenting, and the indirect steam heating distillation obtains the Ipomoea batatas original wine.
Content of the present invention can also comprise the following steps:
E, storage: after the storage of Ipomoea batatas original wine is more than 3 months, namely make sweet potato distilled liquor through blending.
In the content of the present invention: the temperature of saccharification is preferably and is controlled to be 35-37 ℃ described in the step (b).
In the content of the present invention: when distilling described in the step (d), in the still pot after the fermentation amount of compound be preferably the 65%-75% that accounts for pot body bulk, go out the wine temperature and be preferably and be lower than 35 ℃.
In the content of the present invention: little song described in the step (a) can be that Mi Qu, head mold are bent, aspergillus niger is bent, the wine cake bent, one or more the mixture of, Bai Quzhong bent without the medicine chaff.
In the content of the present invention: little song can also replace with wheat bran described in the step (a), or wheat bran and Mi Qu, head mold is bent, aspergillus niger is bent, the wine cake is bent, one or more mixture of, Bai Quzhong bent without the medicine chaff.
In the content of the present invention: Daqu described in the step (a) can be scent type low temperature Daqu or phoenix odor type Daqu.
In the content of the present invention: raw material fresh sweet potatoes described in the step (a) can also replace with bright potato, cassava, fern root, the root of kudzu vine, bajiao banana taro or lotus rhizome, or two or more raw mix in bright Ipomoea batatas, potato, cassava, fern root, the root of kudzu vine, bajiao banana taro or the lotus rhizome.
In the content of the present invention: the container that fermentation is used in the working method is stainless cylinder of steel preferably.
Compared with prior art, the present invention has following characteristics and beneficial effect:
(1) adopts the present invention, take new fresh sweet potatoes as raw material, removed manpower, energy consumption and material loss that Ipomoea batatas potato processed is done from, and be easy to boiling gelatinization, handled easily;
(2) adopt the present invention, be easy to mechanization production, more traditional Jiao Chi fermentation process parameter more easy to control makes simple to operateization, greatly reduces labour intensity.Simultaneously, the original wine quality of different batches is more stable, is beneficial to large-scale production;
(3) adopt the present invention, finished wine more is imbued with the peculiar taste of Ipomoea batatas, compares richer individual character with the liquor of present numerous domestic style;
(4) adopt the present invention, take stainless cylinder of steel as fermenting container, liquid state fermentation after the first solid-state saccharification, the microbe species of easier control and participate in fermentation in the production, easy controlled fermentation process, all kinds of microbial growth and to the negative impact that the aroma vinosity produces, guaranteed that sweet potato distilled liquor aroma local flavor elegant and Ipomoea batatas is not covered have been avoided because using traditional clay Jiao Chi;
(5) production and processing technology of the present invention is succinct, and production cost is low, save energy, and the finished wine stay in grade, good product quality, practical.
Embodiment
The following examples of the present invention are only as the further specifying of content of the present invention, can not be as scope perhaps in the restriction of the present invention.The invention will be further described below by embodiment.
Embodiment 1:
A kind of working method of sweet potato distilled liquor comprises the following steps:
A, batching: the raw material fresh sweet potatoes that water is cleaned up is cut into sheet or bulk, behind steamed 30min, mash pulping or mud, after spreading for cooling is cooled to 28-37 ℃, 0.8% the little song (manufacturer: Meishan city gold Tai Jiuquchang, the prosperous star Koji in Chongqing factory, Li Shi distiller's yeast mill, Qionglai, Sichuan Province etc. that adds again raw material fresh sweet potatoes weight, rear same), mix, make mixing raw material;
B, saccharification: mixing raw material packed into seals saccharification in the fermentor tank, stirs once every 6 hours, and saccharification time 20 hours obtains saccharified mixed material;
C, fermentation: add saccharified mixed material weight 40% water, mix, the sealed cans fermentation is 5 days again, rear compound obtains fermenting;
D, distillation: compound pumps in the still distillation pot after will fermenting, and the indirect steam heating distillation obtains the Ipomoea batatas original wine.
Embodiment 2:
A kind of working method of sweet potato distilled liquor comprises the following steps:
A, batching: the raw material fresh sweet potatoes that water is cleaned up is cut into sheet or bulk, behind steamed 40min, mashes pulping or mud, after spreading for cooling is cooled to 28-37 ℃, add again 0.3% little song of raw material fresh sweet potatoes weight, mix, make mixing raw material;
B, saccharification: mixing raw material packed into seals saccharification in the fermentor tank, stirs once every 8 hours, and saccharification time 24 hours obtains saccharified mixed material;
C, fermentation: add saccharified mixed material weight 45% water, mix, the sealed cans fermentation is 8 days again, rear compound obtains fermenting;
D, distillation: compound pumps in the still distillation pot after will fermenting, and the indirect steam heating distillation obtains the Ipomoea batatas original wine.
Embodiment 3:
A kind of working method of sweet potato distilled liquor comprises the following steps:
A, batching: the raw material fresh sweet potatoes that water is cleaned up is cut into sheet or bulk, behind steamed 35min, mashes pulping or mud, after spreading for cooling is cooled to 28-37 ℃, add again 0.6% little song of raw material fresh sweet potatoes weight, mix, make mixing raw material;
B, saccharification: mixing raw material packed into seals saccharification in the fermentor tank, stirs once every 7 hours, saccharification time 20-24 hour, obtains saccharified mixed material;
C, fermentation: add saccharified mixed material weight 40% water, mix, the sealed cans fermentation is 7 days again, rear compound obtains fermenting;
D, distillation: compound pumps in the still distillation pot after will fermenting, and the indirect steam heating distillation obtains the Ipomoea batatas original wine.
Embodiment 4:
A kind of working method of sweet potato distilled liquor also comprises the following steps:
E, storage: after the storage of Ipomoea batatas original wine is more than 3 months, namely make sweet potato distilled liquor through blending;
The other the same as in Example 1, embodiment 2 or embodiment 3, slightly.
Embodiment 5:
A kind of working method of sweet potato distilled liquor, the temperature of saccharification is controlled to be 35-37 ℃ described in the step (b), the other the same as in Example 1, embodiment 2, embodiment 3 or embodiment 4, slightly.
Embodiment 6:
A kind of working method of sweet potato distilled liquor, when distilling described in the step (d), the rear compound of fermentation accounts for the 65%-75% of pot body bulk in the still pot, goes out the wine temperature and is lower than 35 ℃; Arbitrary in the other the same as in Example 1-5, slightly.
Embodiment 7:
A kind of working method of sweet potato distilled liquor, comprising the following steps: to get new fresh sweet potatoes cleans, screens, cut into slices thick to 2-5mm, 100 ℃ of steamed 40min mash pulping to interior without hard-core, complete well-done rear taking-up, and spreading for cooling is to 35-37 ℃, 0.8% little song of raw material weight is pulverized, add wherein, stir the fermentor tank of packing into; Raw material is packed into after the fermentor tank, opens stirring rake every 6 hours and stirs once, to accelerate the Ipomoea batatas saccharification.Keep saccharification temperature about 37 ℃, saccharification time 20 hours; After saccharification finishes, add the water uniform mixing of its weight 45%, sealed cans fermentation 5 days, pump into the still distillation pot, maturing fermentation Ipomoea batatas wine with dregs accounts for the 65%-75% of pot body bulk in the still pot, the indirect steam heating distillation, go out the wine temperature and be lower than 35 ℃, leave out the beginning and the end that it is for subsequent use to deposit in addition, namely obtain the Ipomoea batatas original wine; Original wine was put in more than cool place storage half a year, blends into the alcohol volume fraction and be 40% wine, can namely gets clear, sweet potato distilled liquor that individual character is outstanding.
Embodiment 8:
A kind of working method of sweet potato distilled liquor comprises the following steps:
A, new fresh sweet potatoes are cleaned, screening, are cut into sheet or bulk, steamed 30-40min, and to interior without hard-core, pulping is mashed in well-done rear taking-up fully, spreading for cooling is to 28-37 ℃, and 0.5% little song of raw material weight is pulverized, and adds wherein, stirs the fermentor tank of packing into;
B, raw material are packed into after the fermentor tank, open stirring rake every 7 hours and stir once, to accelerate the Ipomoea batatas saccharification.Note the control of temperature in the saccharifying, preferably remain on 35-37 ℃, saccharification time 21 hours;
After c, saccharification finish, the water uniform mixing that adds its weight 40%, sealed cans fermentation 8 days, pump into the still distillation pot, maturing fermentation Ipomoea batatas wine with dregs accounts for the 65%-75% of pot body bulk in the still pot, and the indirect steam heating distillation goes out the wine temperature and is lower than 35 ℃, leaving out the beginning and the end, it is for subsequent use to deposit in addition, namely obtains the Ipomoea batatas original wine;
D, with the Ipomoea batatas original wine in being put in more than cool place storage half a year, blend into the wine that the alcohol volume fraction is 25%-55%, can namely gets clear, sweet potato distilled liquor that individual character is outstanding.
In above-described embodiment, little song described in the step (a) can be that Mi Qu, head mold are bent, aspergillus niger is bent, the wine cake bent, one or more the mixture of, Bai Quzhong bent without the medicine chaff.
In above-described embodiment, little song can also replace with wheat bran described in the step (a), or wheat bran and Mi Qu, head mold is bent, aspergillus niger is bent, the wine cake is bent, one or more mixture of, Bai Quzhong bent without the medicine chaff.
Embodiment 9:
A kind of working method of sweet potato distilled liquor comprises the following steps:
A, batching: the raw material fresh sweet potatoes that water is cleaned up is cut into sheet or bulk, with behind the steamed 30min, mashes pulping or mud, after spreading for cooling is cooled to 28-37 ℃, adds 12% Daqu of raw material fresh sweet potatoes weight again, mixes, and makes mixing raw material;
B, saccharification: mixing raw material packed into seals saccharification in the fermentor tank, stirs once every 6 hours, and saccharification time 20 hours obtains saccharified mixed material;
C, fermentation: add saccharified mixed material weight 30% water, mix, the sealed cans fermentation is 5 days again, rear compound obtains fermenting;
D, distillation: compound pumps in the still distillation pot after will fermenting, and the indirect steam heating distillation obtains the Ipomoea batatas original wine.
Embodiment 10:
A kind of working method of sweet potato distilled liquor comprises the following steps:
A, batching: the raw material fresh sweet potatoes that water is cleaned up is cut into sheet or bulk, with behind the steamed 40min, mashes pulping or mud, after spreading for cooling is cooled to 28-37 ℃, adds 8% Daqu of raw material fresh sweet potatoes weight again, mixes, and makes mixing raw material;
B, saccharification: mixing raw material packed into seals saccharification in the fermentor tank, stirs once every 8 hours, and saccharification time 24 hours obtains saccharified mixed material;
C, fermentation: add saccharified mixed material weight 45% water, mix, the sealed cans fermentation is 8 days again, rear compound obtains fermenting;
D, distillation: compound pumps in the still distillation pot after will fermenting, and the indirect steam heating distillation obtains the Ipomoea batatas original wine.
Embodiment 11:
A kind of working method of sweet potato distilled liquor comprises the following steps:
A, batching: the raw material fresh sweet potatoes that water is cleaned up is cut into sheet or bulk, with behind the steamed 35min, mashes pulping or mud, after spreading for cooling is cooled to 28-37 ℃, adds 10% Daqu of raw material fresh sweet potatoes weight again, mixes, and makes mixing raw material;
B, saccharification: mixing raw material packed into seals saccharification in the fermentor tank, stirs once every 7 hours, saccharification time 20-24 hour, obtains saccharified mixed material;
C, fermentation: add saccharified mixed material weight 40% water, mix, the sealed cans fermentation is 7 days again, rear compound obtains fermenting;
D, distillation: compound pumps in the still distillation pot after will fermenting, and the indirect steam heating distillation obtains the Ipomoea batatas original wine.
Embodiment 12:
A kind of working method of sweet potato distilled liquor also comprises the following steps:
E, storage: after the storage of Ipomoea batatas original wine is more than 3 months, namely make sweet potato distilled liquor through blending;
The other the same as in Example 1, embodiment 2 or embodiment 3, slightly.
Embodiment 13:
A kind of working method of sweet potato distilled liquor, the temperature of saccharification is controlled to be 35-37 ℃ described in the step (b), the other the same as in Example 1, embodiment 2, embodiment 3 or embodiment 4, slightly.
Embodiment 14:
A kind of working method of sweet potato distilled liquor, when distilling described in the step (d), the rear compound of fermentation accounts for the 65%-75% of pot body bulk in the still pot, goes out the wine temperature and is lower than 35 ℃; Arbitrary in the other the same as in Example 1-5, slightly.
Among above-described embodiment 9-14, Daqu described in the step (a) can be scent type low temperature Daqu or phoenix odor type Daqu.
In above-described embodiment, the container that fermentation is used is stainless cylinder of steel.
In above-described embodiment, raw material fresh sweet potatoes described in the step (a) can also replace with bright potato, cassava, fern root, the root of kudzu vine, bajiao banana taro or lotus rhizome, or two or more raw mix in bright Ipomoea batatas, potato, cassava, fern root, the root of kudzu vine, bajiao banana taro or the lotus rhizome
The invention is not restricted to above-described embodiment, content of the present invention is described all can be implemented, and has described good result.
Claims (1)
1. the working method of a sweet potato distilled liquor is characterized in that comprising the following steps:
A, batching: the raw material fresh sweet potatoes that water is cleaned up is cut into sheet or bulk, behind steamed 30-40min, mashes pulping or mud, after spreading for cooling is cooled to 28-37 ℃, add again the Daqu of the 8%-12% of raw material fresh sweet potatoes weight, mix, make mixing raw material;
Described Daqu is scent type low temperature Daqu or phoenix odor type Daqu;
B, saccharification: mixing raw material packed into seals saccharification in the fermentor tank, stirs once every 6-8 hour, and the temperature of saccharification is controlled to be 35-37 ℃, saccharification time 20-24 hour, obtains saccharified mixed material;
C, fermentation: add saccharified mixed material weight 30%-45% water, mix, the sealed cans fermentation is 5-8 days again, rear compound obtains fermenting;
D, distillation: compound pumps in the still distillation pot after will fermenting, and the indirect steam heating distillation obtains the Ipomoea batatas original wine;
During distillation, the rear compound of fermentation accounts for the 65%-75% of pot body bulk in the still pot, goes out the wine temperature and is lower than 35 ℃;
E, storage: after the storage of Ipomoea batatas original wine is more than 3 months, namely make sweet potato distilled liquor through blending.
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| CN102533509A (en) * | 2012-02-26 | 2012-07-04 | 山东即墨妙府老酒有限公司 | Method for making fresh sweet potato wine |
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| CN108728305A (en) * | 2018-06-12 | 2018-11-02 | 庄臣酿酒（福建）有限公司 | A kind of production technology that sweet potato brewing pachyrhizus is burnt |
| CN109337776A (en) * | 2018-12-10 | 2019-02-15 | 福建融万安农业发展有限公司 | A kind of pachyrhizus burns the preparation method of white wine |
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| CN86104924A (en) * | 1986-08-03 | 1988-02-17 | 浙江省常山县酒厂 | Low-temperature steaming and boiling-tank method alcohol fermentation process for sweet potato raw material |
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Owner name: SICHUAN GUANGYOU SWEET POTATO + FOOD PRODUCTS CO., Free format text: FORMER OWNER: ZOU GUANGYOU Effective date: 20130917 |
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Effective date of registration: 20130917 Address after: 621000, No. 8, south section of torch West Street, Lunan Industrial Zone, Mianyang hi tech Zone, Sichuan, Mianyang Patentee after: Sichuan Guangyou Sweet Potato & Food Products Co., Ltd. Address before: Yang Jie Hong 621000 High-tech Zone in Sichuan province Mianyang City No. 18 Sichuan Guangyou Potato Industry Co. Ltd. Patentee before: Zou Guangyou |