CN102876537A - Process for producing purple potato rice wine - Google Patents
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- CN102876537A CN102876537A CN2012103108269A CN201210310826A CN102876537A CN 102876537 A CN102876537 A CN 102876537A CN 2012103108269 A CN2012103108269 A CN 2012103108269A CN 201210310826 A CN201210310826 A CN 201210310826A CN 102876537 A CN102876537 A CN 102876537A
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Abstract
The invention relates to a process for brewing rice wine, and discloses a process for producing purple potato rice wine. The process comprises the following steps of: stewing purple potatoes, and cooling; soaking glutinous rice, stewing, sprinkling cold boiled water on the glutinous rice, stewing continuously and cooling; stirring the glutinous rice and the purple potatoes in a ratio, adding distiller's yeast into a mixture, adding the proper amount of water in a feed liquid ratio of 1:2, and mixing uniformly; sealing the mixture, and performing anaerobic fermentation for 42 to 60 hours; and heating the fermented, clarified, filtered and filled purple potato rice wine to reach the temperature of 85 DEG C, keeping the temperature for 12 minutes, taking the purple potato rice wine out, placing the purple potato rice wine at room temperature, and cooling naturally. According to the process, the distiller's yeast is added in the wine brewing process, and microbes contained in the distiller's yeast can destroy cell walls of plants completely, so that anthocyanin contained in purple potato cells can be released to the wine completely and naturally, the special flavor can be provided for the purple potato wine, and the antioxidant activity of the purple potato wine can also be improved, so that the double effects of beauty treatment and health care are achieved.
Description
Technical field
The present invention relates to the zymotechnique of rice wine, especially a kind of production technique of purple potato rice wine.
Technical background
Rice wine is nutritious, and is all-ages, during the production technique of rice wine is developing always and develops over the past thousands of years.Along with the raising of health of people consciousness, mainly along the future development of natural, low and health care, various novel rice wine arise at the historic moment rice wine now.At present, have and report about the research take Rhizoma Dioscoreae esculentae as the raw material brewing wine, the nourishing function of the existing sticky rice wine of novel sticky rice wine of developing has incorporated again this functional ingredient of anthocyanins pigment from purple sweet potato, and making the Rhizoma Dioscoreae esculentae sticky rice wine be rich in bright-coloured color and luster has increased nourishing function simultaneously, has DEVELOPMENT PROSPECT; Also have and adopt fruit wine technique to prepare purple sweet potato wine, and the reducing power by measuring wine, remove the anti-oxidant activity that DPPH free radical ability, inhibition of peroxidation, metal-chelating ability are estimated purple sweet potato wine.The result shows, the purple sweet potato wine that obtains has stronger resistance of oxidation than the dry red winew of identical alcoholic strength (approximately 11%vo1), and the anti-oxidant activity of Rhizoma Dioscoreae esculentae juice and purple sweet potato wine is suitable before and after the fermentation.Purple sweet potato wine mainly is to adopt the Rhizoma Dioscoreae esculentae juice and the glutinous rice that squeeze to ferment together, and Rhizoma Dioscoreae esculentae juice is compared with the purple sweet potato wine after the fermentation before the fermentation, and their anti-oxidant activity is suitable.
Purple-colored potato is the color potato new variety that integrate edible, nutrition, keep healthy, view and admire, a large amount of Hua Jingsu and abundant antioxidant are arranged, therefore, in the purple potato except higher starch content, also contain abundant nutritive substance, the present invention brewages purple potato rice wine take purple potato as raw material, develop a kind of novel purple potato rice wine.
Summary of the invention
The purpose of this invention is to provide a kind of unique flavor, have the production technique of the purple potato rice wine of high anti-oxidation activity and beauty treatment health care efficacy.
A kind of production technique of purple potato rice wine may further comprise the steps:
(1) gets purple potato and clean, peel, be cut into bulk of uniform size, be put in boiling on the steamer, after the well-done nothing of potato meat is given birth to the heart, put into mortar and smash to pieces in the pasty state, be cooled to 25～35 ℃;
(2) under the room temperature, put into clear water after the glutinous rice impurity elimination cleaned, keep the clear water water surface to be higher than glutinous rice interface 3～8cm and soak 36h; Pull the glutinous rice grain of rice after soaking out draining, put into the boiling of normal pressure pot, begin timing behind the large vapour, spread pouring with cold boiling water behind the 15min, continue again steaming 10 min, then take out and spread pouring with cold boiling water immediately behind the glutinous rice and be cooled to 25～35 ℃;
(3) cooled glutinous rice and purple potato are stuck with paste together put into large beaker for the ratio of 1:1～1:10 in mass ratio and stir, to activate with 25～35 ℃ water with the mixture mass ratio be that 0.6%～1.2% distiller's yeast adds in the mixture, mix; Press solid-liquid ratio 1:2 and add an amount of water, again mix, mixture is put into the large Erlenmeyer flask of 1L, sealing, the constant incubator of putting into temperature and be 26～32 ℃ carries out anaerobically fermenting 42～60h;
(4) the purple potato rice wine after will be canned through secondary fermentation, clarification and filtration is put into the water-bath heating, directly measures sample wine temperature with thermometer, reach 85 ℃ after, insulation 12min is positioned over room temperature after the taking-up, naturally cooling is finished product.
Choose the purple potato that purple potato should be fresh disease-free damage.
Described room temperature is 20～30 ℃.
As preferably, after smashing to pieces, the purple potato of step (1) is cooled to 30 ℃.
As preferably, step (2) the clear water water surface is higher than glutinous rice interface 5cm.
As preferably, the glutinous rice after step (2) is steamed is cooled to 30 ℃.
The preferred liquor of distiller's yeast is bent in the step (3).
As preferably, the cooled glutinous rice of step (3) and purple potato are stuck with paste and put into large beaker for the ratio of 1:4 in mass ratio.
The following beneficial effect that the present invention has: in the wine brewing process, add distiller's yeast, the microorganism that contains in the distiller's yeast can thoroughly be destroyed the cell walls of plant, make the anthocyanogen that contains in the purple potato cell more fully more naturally be discharged among the wine liquid, can not only give purple potato wine special local flavor, its anti-oxidant activity be can also improve, purple potato rice wine beauty treatment and the double effects that keeps healthy more can be brought into play.
Embodiment
The invention will be further described below in conjunction with specific embodiment.
Embodiment 1
(1) gets the purple potato of fresh disease-free damage and clean, peel, be cut into bulk of uniform size, be put in boiling on the steamer, after the well-done nothing of potato meat is given birth to the heart, put into mortar and smash to pieces in the pasty state, be cooled to 30 ℃.
(2) under the room temperature, put into clear water after the glutinous rice impurity elimination cleaned, keep the water surface to be higher than rice and flour 5cm and soak 36h.Pull the grain of rice after soaking out draining, put into the boiling of normal pressure pot, begin timing behind the large vapour, spread pouring with cold boiling water behind the 15min, continue again to steam 10 min.To be cooled to 3O ℃ with cold boiling water immediately after the steamed rice taking-up.
(3) cooled glutinous rice and purple potato are stuck with paste together put into large beaker for the ratio of 1:1 in mass ratio and stir, to activate with 30 ℃ water with the mixture mass ratio be that 0.6% distiller's yeast adds in the mixture, mix, press solid-liquid ratio 1:2 and add an amount of water, again mix.Mixture is put into the large Erlenmeyer flask of 1L, sealing, the constant incubator of putting into temperature and be 26 ℃ carries out anaerobically fermenting 42h.
(4) the purple potato rice wine after will be canned through secondary fermentation, clarification and filtration is put into the water-bath heating, directly measures sample wine temperature with thermometer, reach 85 ℃ after, insulation 12min is positioned over room temperature after the taking-up, naturally cooling is finished product.
The purple potato rice wine of the present invention adopts the purple potato that cooks and the glutinous rice that cooks together to ferment, the anthocyanogen that direct release wherein contains after the purple potato cell fermentation, adopt such technique can make fully being discharged among the wine liquid of nature of anthocyanogen, improve the anti-oxidant activity of purple potato rice wine by the effect of anthocyanogen, and give the sweet taste that it had not only had the fragrance of rice wine but also had purple potato, the two is in conjunction with having special local flavor; Oxidation-resistance is removed free radical and is had beauty functions.
Embodiment 2
(1) gets the purple potato of fresh disease-free damage and clean, peel, be cut into bulk of uniform size, be put in boiling on the steamer, after the well-done nothing of potato meat is given birth to the heart, put into mortar and smash to pieces in the pasty state, be cooled to 25 ℃.
(2) under the room temperature, put into clear water after the glutinous rice impurity elimination cleaned, keep the water surface to be higher than rice and flour 3cm and soak 36h.Pull the grain of rice after soaking out draining, put into the boiling of normal pressure pot, begin timing behind the large vapour, spread pouring with cold boiling water behind the 15min, continue again to steam 10 min.To be cooled to 25 ℃ with cold boiling water immediately after the steamed rice taking-up.
(3) cooled glutinous rice and purple potato are stuck with paste together put into large beaker for the ratio of 1:4 in mass ratio and stir, to activate with 25 ℃ water with the mixture mass ratio be that 0.8% distiller's yeast adds in the mixture, mix, press solid-liquid ratio 1:2 and add an amount of water, again mix.Mixture is put into the large Erlenmeyer flask of 1L, sealing, the constant incubator of putting into temperature and be 28 ℃ carries out anaerobically fermenting 48h.
(4) the purple potato rice wine after will be canned through secondary fermentation, clarification and filtration is put into the water-bath heating, directly measures sample wine temperature with thermometer, reach 85 ℃ after, insulation 12min is positioned over room temperature after the taking-up, naturally cooling is finished product.
Embodiment 3
(1) gets the purple potato of fresh disease-free damage and clean, peel, be cut into bulk of uniform size, be put in boiling on the steamer, after the well-done nothing of potato meat is given birth to the heart, put into mortar and smash to pieces in the pasty state, be cooled to 35 ℃.
(2) under the room temperature, put into clear water after the glutinous rice impurity elimination cleaned, keep the water surface to be higher than rice and flour 5cm and soak 36h.Pull the grain of rice after soaking out draining, put into the boiling of normal pressure pot, begin timing behind the large vapour, spread pouring with cold boiling water behind the 15min, continue again to steam 10 min.To be cooled to 35 ℃ with cold boiling water immediately after the steamed rice taking-up.
(3) cooled glutinous rice and purple potato are stuck with paste together put into large beaker for the ratio of 1:4 in mass ratio and stir, to activate with 35 ℃ water with the mixture mass ratio be that 1% distiller's yeast adds in the mixture, mix, press solid-liquid ratio 1:2 and add an amount of water, again mix.Mixture is put into the large Erlenmeyer flask of 1L, sealing, the constant incubator of putting into temperature and be 26 ℃ carries out anaerobically fermenting 48h.
(4) the purple potato rice wine after will be canned through secondary fermentation, clarification and filtration is put into the water-bath heating, directly measures sample wine temperature with thermometer, reach 85 ℃ after, insulation 12min is positioned over room temperature after the taking-up, naturally cooling is finished product.
Embodiment 4
(1) gets the purple potato of fresh disease-free damage and clean, peel, be cut into bulk of uniform size, be put in boiling on the steamer, after the well-done nothing of potato meat is given birth to the heart, put into mortar and smash to pieces in the pasty state, be cooled to 28 ℃.
(2) under the room temperature, put into clear water after the glutinous rice impurity elimination cleaned, keep the water surface to be higher than rice and flour 4cm and soak 36h.Pull the grain of rice after soaking out draining, put into the boiling of normal pressure pot, begin timing behind the large vapour, spread pouring with cold boiling water behind the 15min, continue again to steam 10 min.To be cooled to 28 ℃ with cold boiling water immediately after the steamed rice taking-up.
(3) cooled glutinous rice and purple potato are stuck with paste together put into large beaker for the ratio of 1:4 in mass ratio and stir, to activate with 32 ℃ water with the mixture mass ratio be that 1.2% distiller's yeast adds in the mixture, mix, press solid-liquid ratio 1:2 and add an amount of water, again mix.Mixture is put into the large Erlenmeyer flask of 1L, sealing, the constant incubator of putting into temperature and be 28 ℃ carries out anaerobically fermenting 42h.
(4) the purple potato rice wine after will be canned through secondary fermentation, clarification and filtration is put into the water-bath heating, directly measures sample wine temperature with thermometer, reach 85 ℃ after, insulation 12min is positioned over room temperature after the taking-up, naturally cooling is finished product.
Embodiment 5
(1) gets the purple potato of fresh disease-free damage and clean, peel, be cut into bulk of uniform size, be put in boiling on the steamer, after the well-done nothing of potato meat is given birth to the heart, put into mortar and smash to pieces in the pasty state, be cooled to 32 ℃.
(2) under the room temperature, put into clear water after the glutinous rice impurity elimination cleaned, keep the water surface to be higher than rice and flour 7cm and soak 36h.Pull the grain of rice after soaking out draining, put into the boiling of normal pressure pot, begin timing behind the large vapour, spread pouring with cold boiling water behind the 15min, continue again to steam 10 min.To be cooled to 32 ℃ with cold boiling water immediately after the steamed rice taking-up.
(3) cooled glutinous rice and purple potato are stuck with paste together put into large beaker for the ratio of 1:7 in mass ratio and stir, to activate with 34 ℃ water with the mixture mass ratio be that 1.2% distiller's yeast adds in the mixture, mix, press solid-liquid ratio 1:2 and add an amount of water, again mix.Mixture is put into the large Erlenmeyer flask of 1L, sealing, the constant incubator of putting into temperature and be 26 ℃ carries out anaerobically fermenting 54h.
(4) the purple potato rice wine after will be canned through secondary fermentation, clarification and filtration is put into the water-bath heating, directly measures sample wine temperature with thermometer, reach 85 ℃ after, insulation 12min is positioned over room temperature after the taking-up, naturally cooling is finished product.
Embodiment 6
(1) gets the purple potato of fresh disease-free damage and clean, peel, be cut into bulk of uniform size, be put in boiling on the steamer, after the well-done nothing of potato meat is given birth to the heart, put into mortar and smash to pieces in the pasty state, be cooled to 33 ℃.
(2) under the room temperature, put into clear water after the glutinous rice impurity elimination cleaned, keep the water surface to be higher than rice and flour 5cm and soak 36h.Pull the grain of rice after soaking out draining, put into the boiling of normal pressure pot, begin timing behind the large vapour, spread pouring with cold boiling water behind the 15min, continue again to steam 10 min.To be cooled to 33 ℃ with cold boiling water immediately after the steamed rice taking-up.
(3) cooled glutinous rice and purple potato are stuck with paste together put into large beaker for the ratio of 1:7 in mass ratio and stir, to activate with 26 ℃ water with the mixture mass ratio be that 1% distiller's yeast adds in the mixture, mix, press solid-liquid ratio 1:2 and add an amount of water, again mix.Mixture is put into the large Erlenmeyer flask of 1L, sealing, the constant incubator of putting into temperature and be 28 ℃ carries out anaerobically fermenting 60h.
(4) the purple potato rice wine after will be canned through secondary fermentation, clarification and filtration is put into the water-bath heating, directly measures sample wine temperature with thermometer, reach 85 ℃ after, insulation 12min is positioned over room temperature after the taking-up, naturally cooling is finished product.
Embodiment 7
(1) gets the purple potato of fresh disease-free damage and clean, peel, be cut into bulk of uniform size, be put in boiling on the steamer, after the well-done nothing of potato meat is given birth to the heart, put into mortar and smash to pieces in the pasty state, be cooled to 26 ℃.
(2) under the room temperature, put into clear water after the glutinous rice impurity elimination cleaned, keep the water surface to be higher than rice and flour 6.5cm and soak 36h.Pull the grain of rice after soaking out draining, put into the boiling of normal pressure pot, begin timing behind the large vapour, spread pouring with cold boiling water behind the 15min, continue again to steam 10 min.To be cooled to 26 ℃ with cold boiling water immediately after the steamed rice taking-up.
(3) cooled glutinous rice and purple potato are stuck with paste together put into large beaker for the ratio of 1:10 in mass ratio and stir, to activate with 27 ℃ water with the mixture mass ratio be 0,8% distiller's yeast adds in the mixture, mix, press solid-liquid ratio 1:2 and add an amount of water, again mix.Mixture is put into the large Erlenmeyer flask of 1L, sealing, the constant incubator of putting into temperature and be 32 ℃ carries out anaerobically fermenting 60h.
(4) the purple potato rice wine after will be canned through secondary fermentation, clarification and filtration is put into the water-bath heating, directly measures sample wine temperature with thermometer, reach 85 ℃ after, insulation 12min is positioned over room temperature after the taking-up, naturally cooling is finished product.
Embodiment 8
(1) gets the purple potato of fresh disease-free damage and clean, peel, be cut into bulk of uniform size, be put in boiling on the steamer, after the well-done nothing of potato meat is given birth to the heart, put into mortar and smash to pieces in the pasty state, be cooled to 34 ℃.
(2) under the room temperature, put into clear water after the glutinous rice impurity elimination cleaned, keep the water surface to be higher than rice and flour 4.5cm and soak 36h.Pull the grain of rice after soaking out draining, put into the boiling of normal pressure pot, begin timing behind the large vapour, spread pouring with cold boiling water behind the 15min, continue again to steam 10 min.To be cooled to 34 ℃ with cold boiling water immediately after the steamed rice taking-up.
(3) cooled glutinous rice and purple potato are stuck with paste together put into large beaker for the ratio of 1:10 in mass ratio and stir, to activate with 28 ℃ water with the mixture mass ratio be that 0.6% distiller's yeast adds in the mixture, mix, press solid-liquid ratio 1:2 and add an amount of water, again mix.Mixture is put into the large Erlenmeyer flask of 1L, sealing, the constant incubator of putting into temperature and be 28 ℃ carries out anaerobically fermenting 60h.
(4) the purple potato rice wine after will be canned through secondary fermentation, clarification and filtration is put into the water-bath heating, directly measures sample wine temperature with thermometer, reach 85 ℃ after, insulation 12min is positioned over room temperature after the taking-up, naturally cooling is finished product.
Embodiment 9
Pass judgment on the index determining of purple potato rice wine quality: comprise total reducing sugar, alcoholic strength, acidity, anthocyanin content and taste flavor.
(1) mensuration of total reducing sugar adopts direct titrimetric method, with reference to GB/T13662-2008.
(2) mensuration of alcoholic strength adopts the distillation hydrometer method.Get wine sample 100mL and pour in the round-bottomed flask, add 50mL water, connect condensing works, add thermal distillation, distillate is undertaken in the round-bottomed flask, take out distillate, add water and be settled to 100mL, pour into behind the mixing in the 100mL graduated cylinder.Measure its alcoholic strength with Ebullioscope, measure simultaneously temperature.
According to " alcoholic strength and temperature correction table ", alcoholic strength is converted into 20 ℃ alcoholic strength.
(3) mensuration of acidity adopts standard caustic soda solution to carry out titration, with reference to GB/T13662-2008.
(4) mensuration of anthocyanin content, the mensuration of anthocyanin content adopt pH differential method.
Pipette respectively the purple potato rice wine of 1mL in the 10mL volumetric flask, the damping fluid with pH1.0 and pH4.5 is settled to 10mL respectively, behind the balance 90min, take distilled water as reference, surveys respectively it at the light absorption value at 535nm and 700nm place.Calculate its anthocyanin content according to following formula (1).
Wherein, △ A=(A
535nmPH1.0-A
700nmPH1.0)-(A
535nmPH4.5-A
700nmPH4.5);
26900---the optical extinction coefficient of Minor centaury florigen-3-glucoside;
449.2---the molecular weight of Minor centaury florigen-3-glucoside.
(5) evaluation of taste flavor: judge the expert by 10 food and form subjective appreciation group purple potato rice wine is carried out subjective appreciation, estimate mouthfeel and the local flavor of purple potato rice wine, the sense organ evaluating meter is as shown in table 1.
Table 1 sense organ evaluating meter
The grade estimation of purple potato rice wine sees Table 2.
The grade estimation of the purple potato rice wine of table 2
Embodiment 10
Get the purple potato rice wine that embodiment 1 makes, according to the evaluation of measuring of embodiment 9.
Recording total sugar content is 14g/L, alcoholic strength 9%, and total acid content 3.5g/L, sense organ must be divided into 8.5.Therefore, the quality grade of purple potato rice wine is top grade.
Embodiment 11
Get the purple potato rice wine that embodiment 2 makes, according to the evaluation of measuring of embodiment 9.
Recording total sugar content is 8g/L, alcoholic strength 8%, and total acid content 4g/L, sense organ must be divided into 8.8.Therefore, the quality grade of purple potato rice wine is top grade.
Embodiment 12
Get the purple potato rice wine that embodiment 3 makes, according to the evaluation of measuring of embodiment 9.
Recording total sugar content is 14g/L, alcoholic strength 12%, and total acid content 4.8g/L, sense organ must be divided into 8.9.Therefore, the quality grade of purple potato rice wine is top grade.
Embodiment 13
Get the purple potato rice wine that embodiment 4 makes, according to the evaluation of measuring of embodiment 9.
Recording total sugar content is 10g/L, alcoholic strength 19%, and total acid content 5.5g/L, sense organ must be divided into 9.2.Therefore, the quality grade of purple potato rice wine is top grade.
Embodiment 14
Get the purple potato rice wine that embodiment 5 makes, according to the evaluation of measuring of embodiment 9.
Recording total sugar content is 12g/L, alcoholic strength 21%, and total acid content 5g/L, sense organ must be divided into 8.5.Therefore, the quality grade of purple potato rice wine is top grade.
Embodiment 15
Get the purple potato rice wine that embodiment 6 makes, according to the evaluation of measuring of embodiment 9.
Recording total sugar content is 11g/L, alcoholic strength 13%, and total acid content 7g/L, sense organ must be divided into 8.3.Therefore, the quality grade of purple potato rice wine is top grade.
Embodiment 16
Get the purple potato rice wine that embodiment 7 makes, according to the evaluation of measuring of embodiment 9.
Recording total sugar content is 9g/L, alcoholic strength 19%, and total acid content 6g/L, sense organ must be divided into 9.3.Therefore, the quality grade of purple potato rice wine is top grade.
Embodiment 17
Get the purple potato rice wine that embodiment 8 makes, according to the evaluation of measuring of embodiment 9.
Recording total sugar content is 15g/L, alcoholic strength 15%, and total acid content 4.6g/L, sense organ must be divided into 8.9.Therefore, the quality grade of purple potato rice wine is top grade.
In a word, the above only is preferred embodiment of the present invention, and all equalizations of doing according to the present patent application claim change and modify, and all should belong to the covering scope of patent of the present invention.
Claims (6)
1. the production technique of a purple potato rice wine may further comprise the steps:
(1) gets purple potato and clean, peel, be cut into bulk of uniform size, be put in boiling on the steamer, after the well-done nothing of potato meat is given birth to the heart, put into mortar and smash to pieces in the pasty state, be cooled to 25～35 ℃;
(2) under the room temperature, put into clear water after the glutinous rice impurity elimination cleaned, keep the clear water water surface to be higher than glutinous rice interface 3～8cm and soak 36h; Pull the glutinous rice grain of rice after soaking out draining, put into the boiling of normal pressure pot, begin timing behind the large vapour, spread pouring with cold boiling water behind the 15min, continue again steaming 10 min, then take out and spread pouring with cold boiling water immediately behind the glutinous rice and be cooled to 25～35 ℃;
(3) cooled glutinous rice and purple potato are stuck with paste together put into large beaker for the ratio of 1:1～1:10 in mass ratio and stir, to activate with 25～35 ℃ water with the mixture mass ratio be that 0.6%～1.2% distiller's yeast adds in the mixture, mix; Press solid-liquid ratio 1:2 and add an amount of water, again mix, mixture is put into the large Erlenmeyer flask of 1L, sealing, the constant incubator of putting into temperature and be 26～32 ℃ carries out anaerobically fermenting 42～60h;
(4) the purple potato rice wine after will be canned through secondary fermentation, clarification and filtration is put into the water-bath heating, directly measures sample wine temperature with thermometer, reach 85 ℃ after, insulation 12min is positioned over room temperature after the taking-up, naturally cooling is finished product.
2. the production technique of purple potato rice wine according to claim 1 is characterized in that, is cooled to 30 ℃ after the purple potato of step (1) is smashed to pieces.
3. the production technique of purple potato rice wine according to claim 1 is characterized in that, step (2) the clear water water surface is higher than glutinous rice interface 5cm.
4. the production technique of purple potato rice wine according to claim 1 is characterized in that, the glutinous rice after step (2) is steamed is cooled to 30 ℃.
5. the production technique of purple potato rice wine according to claim 1 is characterized in that, the cooled glutinous rice of step (3) and purple potato are stuck with paste and put into large beaker for the ratio of 1:4 in mass ratio.
6. the production technique of purple potato rice wine according to claim 1 is characterized in that, step (3) distiller's yeast is that liquor is bent.
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Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106520449A (en) * | 2016-12-15 | 2017-03-22 | 绵阳涪翁商贸有限公司 | Tea-leaf rice liquor and preparation method thereof |
| CN107325921A (en) * | 2017-09-04 | 2017-11-07 | 张德龙 | A kind of preparation method of potato wine |
| CN107794164A (en) * | 2017-11-17 | 2018-03-13 | 四川凤和黄酒有限责任公司 | Purple potato formula of rice wine and compound method |
| CN109136027A (en) * | 2018-09-06 | 2019-01-04 | 广西壮族自治区农业科学院 | Potato sweet wine and brewing method thereof |
| CN111944643A (en) * | 2020-09-29 | 2020-11-17 | 河北农业大学 | Purple potato wine and brewing method thereof |
| CN113956938A (en) * | 2020-07-21 | 2022-01-21 | 罗明清 | Tartary buckwheat, oat and colorful potato ecological brewed wine and brewing method thereof |
-
2012
- 2012-08-29 CN CN2012103108269A patent/CN102876537A/en active Pending
Non-Patent Citations (1)
| Title |
|---|
| 陈杰华: "新型紫马铃薯功能性食品工艺研究", 《中国优秀硕士学位论文全文数据库 工程科技I辑》 * |
Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106520449A (en) * | 2016-12-15 | 2017-03-22 | 绵阳涪翁商贸有限公司 | Tea-leaf rice liquor and preparation method thereof |
| CN107325921A (en) * | 2017-09-04 | 2017-11-07 | 张德龙 | A kind of preparation method of potato wine |
| CN107794164A (en) * | 2017-11-17 | 2018-03-13 | 四川凤和黄酒有限责任公司 | Purple potato formula of rice wine and compound method |
| CN109136027A (en) * | 2018-09-06 | 2019-01-04 | 广西壮族自治区农业科学院 | Potato sweet wine and brewing method thereof |
| CN113956938A (en) * | 2020-07-21 | 2022-01-21 | 罗明清 | Tartary buckwheat, oat and colorful potato ecological brewed wine and brewing method thereof |
| CN111944643A (en) * | 2020-09-29 | 2020-11-17 | 河北农业大学 | Purple potato wine and brewing method thereof |
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Application publication date: 20130116 |