CN103805401A - Sweet potato health-care wine and preparation method thereof - Google Patents
Sweet potato health-care wine and preparation method thereof Download PDFInfo
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- CN103805401A CN103805401A CN201410072137.8A CN201410072137A CN103805401A CN 103805401 A CN103805401 A CN 103805401A CN 201410072137 A CN201410072137 A CN 201410072137A CN 103805401 A CN103805401 A CN 103805401A
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Abstract
The invention relates to a sweet potato health-care wine and a preparation method thereof. Sweet potato is used as a main material, and cooked glutinous rice, barley malt, Chinese wolfberry, jujube and dried longan are used as auxiliary materials. The preparation method comprises the steps of: preparing malt syrup by using the cooked glutinous rice and barley malt, then cooking and smashing the sweet potato, mixing with the malt syrup, adding yeast (distiller's yeast) for fermenting; precipitating the fermented solution, filtering, adding the auxiliary materials, soaking for 2 days; and distilling to obtain Maotai-flavor sweet potato health-care wine of which the alcohol content is 38-55 degrees and the sweet potato health-care wine of which the alcohol content is 12 to 28 degrees. The produced sweet potato health-care wine has the advantages of mellow taste, good mouthfeel and the like and has an obvious prevention and treatment effect on hyperlipidemia, high blood pressure, high blood sugar, cholesterol and obese persons. The sweet potato health-care wine can promote human metabolism and improve human immunity for ordinary people and is good for health after being drunk for a long time.
Description
Technical field
The present invention relates to a kind of health sweet potato wine and preparation method thereof.
Background technology
Ipomoea batatas has another name called sweet potato, extensively cultivates in China, and resource is very abundant.The nutritive ingredient of the needed by human body such as Ipomoea batatas rich in starch, carbohydrate, protein, fat and multivitamin, Mierocrystalline cellulose, mineral substance is a kind of nonirrigated farmland grain.Ipomoea batatas is also a kind of protective foods simultaneously, contains multiple amino acids and trace element in Ipomoea batatas, has the several functions such as stomach strengthening and digestion promoting, reducing blood-fat, blood sugar.China's Ipomoea batatas output is high, and marketing fresh price is lower, and the cost of storage is high.Therefore, Ipomoea batatas deep processing is one and makes full use of resource, improves the some effective of Ipomoea batatas commodity value.
Summary of the invention
The object of the invention is to utilize effect of Ipomoea batatas, what provide a kind of and can effectively reduce hyperlipidemia, control cholesterol and diabetes has health sweet potato wine of health-care effect and preparation method thereof.
Health sweet potato wine of the present invention, is characterized in that raw material used comprises: Ipomoea batatas 100-200kg, barley 4-6kg, glutinous rice 22-26kg, yeast 2-4kg, matrimony vine 1-2kg, red date 1-2kg, dried longan 1-2kg, and its preparation method comprises following operation:
A) barley is soaked to be bred as Fructus Hordei Germinatus to 1 cun long; Glutinous rice is added water and cooks into rice; By Fructus Hordei Germinatus and ripe glutinous rice making beating mix and blend, infiltrate the pure water dilution of 80-100kg, elimination residue, then, at 26-32 ℃ of condition bottom fermentation 2-3 hour, filtrate after boiling is boiling again with the slow fire boiling of 80-90 ℃ to the viscous fluid that has silk shape, obtain malt syrup standby;
B) by Ipomoea batatas heating until well-done, coolingly mash Ipomoea batatas and add by operation A gained malt syrup, add yeast, fully stir, in 26-28 ℃ of temperature, ferment, the time is 16-28 days, filters, and obtains ferment filtrate;
C) matrimony vine, red date and dried longan are added in ferment filtrate and soaked 2 days, then distill in the lump, when two steaming, can obtain alcoholic strength is the fragrant health sweet potato wine of sauce of 38-55 degree, and single steaming can obtain the health sweet potato wine that alcoholic strength is 12-28 degree;
D) directly canned through two fragrant health sweet potato wine of sauce that steams gained be finished product, the health sweet potato wine of single steaming gained again through instantaneous sterilizing, canned be finished product.
Described instantaneous sterilizing adopts Ultra High Temperature Short Time machine, and sterilising conditions is: temperature is 115 ℃～125 ℃, and the time is 3 seconds.
The present invention, has following features:
1, self-control barms: the present invention is that ripe glutinous rice and yeast (distiller's yeast) are mixed in proportion infiltration by new fresh sweet potatoes, wine base, and heat-preservation fermentation, obtains barms.This Yeasts of gained is homoamino acid after testing, is the requisite of human body, and nutrition is high, and the beauty treatment of clothes energy, enriches blood for a long time, anti-disease, hypotensive, hypoglycemic urine virus, can also lose weight, simultaneously, make bacterial classification and carry out in dust proof workshop, bacterial classification purity is high,, containing miscellaneous bacteria, does not guarantee quality product.
2, make at bacterial classification, during fruit wine brew produces, all add a certain proportion of ripe glutinous rice, because glutinous rice has ease constipation, mends effect of stomach, can improve amino acid whose content in product, can also increase and fill blood, dispel the wind and promote the production of body fluid, moistening lung liver protection effect, comprehensively improves health care and the result for the treatment of of Ipomoea batatas.
3, traditional technology employing yeast fermentation, propagates, or when time fermentation is to time making, and the present invention is on the basis of traditional technology, again adds ripe Ipomoea batatas and ripe glutinous rice, object is to increase the health care effective constituent of Ipomoea batatas.
4, in product, do not add sanitas and chemical stabilizer, not sugaring, sheerly green, healthy, protective foods with curative effect effect.
5, in formula, add the nutritive ingredients such as matrimony vine, red date and dried longan, as overall tinting material, make wine liquid totally be dark golden yellow, transparent limpid on the one hand; As overall seasonings, make more aromatic, sliding mouthful of wine liquid on the other hand, delicate fragrance, micro-sweet; The 3rd, described nutritive ingredient also has following health-care effect:
1. matrimony vine, taste is sweet, and property is flat; Control hepatic and renal YIN deficiency, replenishing vital essence to improve eyesight.
2. red date, taste is sweet warm in nature; Taste warp, has invigorating the spleen and replenishing QI, and nourishing blood to tranquillize the mind relaxes the property of medicine.
3. dry longan, property is flat, and taste is sweet; Heart-spleen boosting, fills blood, the will of calming the nerves.
Embodiment
Prepare the fragrant health sweet potato wine of sauce, health sweet potato wine by Ipomoea batatas.
Batching: Ipomoea batatas 200kg, barley 4kg, glutinous rice 26kg, yeast 2kg, matrimony vine 1kg, red date 1kg, dried longan 1kg, its preparation method comprises following operation:
A) barley is soaked to be bred as Fructus Hordei Germinatus to 1 cun long, 4kg barley can educate the about 8kg of fresh Fructus Hordei Germinatus; Glutinous rice is added water and cooks into rice, and 26kg glutinous rice can be steamed into the ripe glutinous rice of about 40kg, by Fructus Hordei Germinatus and ripe glutinous rice making beating mix and blend, infiltrate the pure water dilution of 80-100kg, elimination residue, then, 26-32 ℃ of condition bottom fermentation 2 hours, observation has splits ripple cruelly, if without this phenomenon, need to extend fermentation time, taste examination soup matter has micro-ly filters after sweet, filtrate after boiling is boiling again with the slow fire boiling of 80-90 ℃ to the toughness that has silk shape, obtain malt syrup standby; The about 35-40kg of malt syrup making;
B) by Ipomoea batatas heating until well-done, coolingly mash Ipomoea batatas and add by operation A gained malt syrup, add 2kg yeast, fully stir, in 26-28 ℃ of temperature, ferment, the time is 16-28 days, filters, and obtains ferment filtrate;
C) matrimony vine, red date and dried longan are added in ferment filtrate and soaked 2 days, then distill in the lump, when two steaming, can obtain alcoholic strength is the about 46kg of the fragrant health sweet potato wine of sauce of 38-55 degree, and single steaming can obtain the about 126kg of health sweet potato wine that alcoholic strength is 12-28 degree;
D) directly canned through two fragrant health sweet potato wine of sauce that steams gained be finished product, the health sweet potato wine of single steaming gained again through instantaneous sterilizing, canned be finished product.
Described instantaneous sterilizing adopts Ultra High Temperature Short Time machine, and sterilising conditions is: temperature is 115 ℃～125 ℃, and the time is 3 seconds.
Claims (2)
1. a health sweet potato wine, is characterized in that raw material used comprises: Ipomoea batatas 100-200kg, barley 4-6kg, glutinous rice 22-26kg, yeast 2-4kg, matrimony vine 1-2kg, red date 1-2kg, dried longan 1-2kg, and its preparation method comprises following operation:
A) barley is soaked to be bred as Fructus Hordei Germinatus to 1 cun long; Glutinous rice is added water and cooks into rice; By Fructus Hordei Germinatus and ripe glutinous rice making beating mix and blend, infiltrate the pure water dilution of 80-100kg, elimination residue, then, at 26-32 ℃ of condition bottom fermentation 2-3 hour, filtrate after boiling is boiling again with the slow fire boiling of 80-90 ℃ to the viscous fluid that has silk shape, obtain malt syrup standby;
B) by Ipomoea batatas heating until well-done, coolingly mash Ipomoea batatas and add by operation A gained malt syrup, add yeast, fully stir, in 26-28 ℃ of temperature, ferment, the time is 16-28 days, filters, and obtains ferment filtrate;
C) matrimony vine, red date and dried longan are added in ferment filtrate and soaked 2 days, then distill in the lump, when two steaming, can obtain alcoholic strength is the fragrant health sweet potato wine of sauce of 38-55 degree, and single steaming can obtain the health sweet potato wine that alcoholic strength is 12-28 degree;
D) directly canned through two fragrant health sweet potato wine of sauce that steams gained be finished product, the health sweet potato wine of single steaming gained again through instantaneous sterilizing, canned be finished product.
2. health sweet potato wine according to claim 1, is characterized in that: described instantaneous sterilizing adopts Ultra High Temperature Short Time machine, and sterilising conditions is: temperature is 115 ℃～125 ℃, and the time is 3 seconds.
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| Application Number | Priority Date | Filing Date | Title |
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| CN201410072137.8A CN103805401A (en) | 2014-02-28 | 2014-02-28 | Sweet potato health-care wine and preparation method thereof |
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| CN201410072137.8A CN103805401A (en) | 2014-02-28 | 2014-02-28 | Sweet potato health-care wine and preparation method thereof |
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Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105002054A (en) * | 2015-08-07 | 2015-10-28 | 谢开龙 | Sweet potato liquor and making technology thereof |
| CN106520459A (en) * | 2017-01-13 | 2017-03-22 | 广西运亨酒业有限公司 | Skin-beautifying and health-care glutinous rice wine |
| CN111218365A (en) * | 2020-02-24 | 2020-06-02 | 江苏青蒿酒业有限责任公司 | Method for producing sweet wormwood wine based on low-pressure distillation method |
| CN115368997A (en) * | 2022-10-25 | 2022-11-22 | 烟台恒邦酒业有限公司 | Preparation method of Chunshijiang fragrant wine |
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| KR20060029811A (en) * | 2004-10-04 | 2006-04-07 | 재단법인서울대학교산학협력재단 | Brewing method with maltogenic amylase |
| CN101892137A (en) * | 2009-05-19 | 2010-11-24 | 安文 | Method for preparing sweet potato wine |
| CN102277256A (en) * | 2011-07-21 | 2011-12-14 | 戴俊腾 | Herba saussureae involucratae fruit wine and production method thereof |
| 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 |
| CN103540470A (en) * | 2013-10-17 | 2014-01-29 | 凌爱秋 | Method for preparing sweet potato wine |
-
2014
- 2014-02-28 CN CN201410072137.8A patent/CN103805401A/en active Pending
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR20060029811A (en) * | 2004-10-04 | 2006-04-07 | 재단법인서울대학교산학협력재단 | Brewing method with maltogenic amylase |
| CN101892137A (en) * | 2009-05-19 | 2010-11-24 | 安文 | Method for preparing sweet potato wine |
| CN102277256A (en) * | 2011-07-21 | 2011-12-14 | 戴俊腾 | Herba saussureae involucratae fruit wine and production method thereof |
| 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 |
| CN103540470A (en) * | 2013-10-17 | 2014-01-29 | 凌爱秋 | Method for preparing sweet potato wine |
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105002054A (en) * | 2015-08-07 | 2015-10-28 | 谢开龙 | Sweet potato liquor and making technology thereof |
| CN106520459A (en) * | 2017-01-13 | 2017-03-22 | 广西运亨酒业有限公司 | Skin-beautifying and health-care glutinous rice wine |
| CN111218365A (en) * | 2020-02-24 | 2020-06-02 | 江苏青蒿酒业有限责任公司 | Method for producing sweet wormwood wine based on low-pressure distillation method |
| CN115368997A (en) * | 2022-10-25 | 2022-11-22 | 烟台恒邦酒业有限公司 | Preparation method of Chunshijiang fragrant wine |
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Application publication date: 20140521 |