CN104830630A - Purple potato wine and preparation method thereof - Google Patents
Purple potato wine and preparation method thereof Download PDFInfo
- Publication number
- CN104830630A CN104830630A CN201510213802.5A CN201510213802A CN104830630A CN 104830630 A CN104830630 A CN 104830630A CN 201510213802 A CN201510213802 A CN 201510213802A CN 104830630 A CN104830630 A CN 104830630A
- Authority
- CN
- China
- Prior art keywords
- parts
- liquor
- potato
- rhizoma dioscoreae
- purple sweet
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
Classifications
-
- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12G—WINE; PREPARATION THEREOF; ALCOHOLIC BEVERAGES; PREPARATION OF ALCOHOLIC BEVERAGES NOT PROVIDED FOR IN SUBCLASSES C12C OR C12H
- C12G3/00—Preparation of other alcoholic beverages
- C12G3/04—Preparation of other alcoholic beverages by mixing, e.g. for preparation of liqueurs
Landscapes
- Chemical & Material Sciences (AREA)
- Organic Chemistry (AREA)
- Engineering & Computer Science (AREA)
- Health & Medical Sciences (AREA)
- Biochemistry (AREA)
- Bioinformatics & Cheminformatics (AREA)
- General Engineering & Computer Science (AREA)
- General Health & Medical Sciences (AREA)
- Genetics & Genomics (AREA)
- Life Sciences & Earth Sciences (AREA)
- Wood Science & Technology (AREA)
- Zoology (AREA)
- Preparation Of Fruits And Vegetables (AREA)
- Alcoholic Beverages (AREA)
Abstract
The invention discloses a purple potato wine, which comprises the following components in parts by weight: 100 parts of pure sorghum liquor, 30 to 50 parts of fresh purple potato blocks, 2 to 10 parts of rock sugar, and 0.1 to 1 part of organic edible rose flower. The invention further discloses a preparation method of the purple potato wine. The preparation method comprises steps of preparing raw materials, weighing, soaking, filtering, and blending. The provided purple potato wine has a healthcare function, moreover, the disliked sweet potato flavor is removed, the strong flavor of strong liquor is mitigated by purple potato, and thus the class and quality of the product are both upgraded.
Description
Technical field
The invention belongs to food processing technology field, be specifically related to a kind of purple sweet potato liquor, the invention still further relates to a kind of preparation method of purple sweet potato liquor.
Background technology
The kind that sweet potato potato meat shows as purple is called for short Rhizoma Dioscoreae esculentae kind.Domestic and international research shows, often with the potato block of Rhizoma Dioscoreae esculentae kind for food source, be conducive to human body disease-prevention health, build up resistance, promote longevity.Therefore, utilize the potato block of Rhizoma Dioscoreae esculentae kind to produce pot foods, beverage etc. both at home and abroad deeply to look at by human consumer parent.Utilize the purple sweet potato liquor that the potato block of Rhizoma Dioscoreae esculentae kind is raw material production, also there are these disease-prevention healths, build up resistance, effect of promoting longevity.Also have research to point out, these of purple potato block are very large to effective constituent difference between kind that human body is useful.
Utilize the edible wine that sweet potato potato block is raw material production, often there is the sweet potato taste that people do not like, do not improve product specification.Therefore, not only to solve the problem of current commercially available edible wine products taste difference with purple potato block production purple sweet potato liquor, but also the specificity of products production raw material will be emphasized, realize the stability of purple sweet potato liquor product health care effective constituent.
Summary of the invention
The object of this invention is to provide a kind of purple sweet potato liquor, solve the problem of the bad palatability of the strong taste of the original sorghum liquor existed in prior art etc.
Another object of the present invention is to provide a kind of preparation method of purple sweet potato liquor.
First technical scheme of the present invention is, a kind of purple sweet potato liquor, comprises following component according to mass parts: pure sorghum liquor 50 parts-70 parts, the fresh potato block of Rhizoma Dioscoreae esculentae 25 parts-30 parts, 0.5 part-1.5 parts, rock sugar, organic edible rose 0.1 part-1 part.
Feature of the present invention is also:
Further, pure sorghum liquor 100 parts, the fresh potato block of Rhizoma Dioscoreae esculentae 40 parts, 5 parts, rock sugar, organic edible rose 0.5 part.
Rhizoma Dioscoreae esculentae fresh potato block adopts peaceful No. 1, purple potato.
The alcohol number of degrees of pure sorghum liquor are 55-60 degree.
Second technical scheme of the present invention is, a kind of preparation method of purple sweet potato liquor specifically implements according to following steps:
Step 1, raw-material preparation;
Step 2, fresh for selected Rhizoma Dioscoreae esculentae potato block is clean, machinery section, be cut into the thin slice of thickness < 1cm;
Step 3, weighing: weigh following component according to mass parts: pure sorghum liquor 100 parts, the fresh potato block of Rhizoma Dioscoreae esculentae 30 parts-50 parts, 2 parts-10 parts, rock sugar, organic edible rose 0.1 part-1 part;
Step 4, together pour load weighted each raw material into clean pottery or stainless steel wine holding container, stir evenly, airtight, soak 30-60d at normal temperatures;
Step 5, filter and blend: with the soaking wine liquid of drinks filter filtration step 4, by colorimetric, reach after 30-50 degree, relatively the purpurin content of potato block is 10mg/g with distilled water modulation alcoholic strength, with drinks canning machine canned go out purple sweet potato liquor.
Feature of the present invention is also,
Rhizoma Dioscoreae esculentae fresh potato block adopts peaceful No. 1, purple potato.
Rhizoma Dioscoreae esculentae fresh potato block selects the anosis insect bite of 150g quality, mechanical wound, epidermis is smooth makes raw materials for production.
Pure sorghum liquor is produce 55-60 degree edible distillate spirit with pure Chinese sorghum by national edible distillate spirit production standard; Or select to purchase 55-60 degree edible distillate spirit by national edible distillate spirit production standard; Organic edible rose and edible rock sugar is commercially purchased according to turnout; Organic edible rose stops low-quality goods.
The invention has the beneficial effects as follows: highlight the specificity, the systematicness of production technique, the accuracy of composition of raw materials that adopt kind.One is output, the effectively Main Agronomic Characters comparison such as purpurin content and dry rate by deriving from Rhizoma Dioscoreae esculentae product potato seed block both domestic and external to 40, filter out the raw materials for production that " peaceful No. 1, purple potato " Rhizoma Dioscoreae esculentae kind optimum makes production purple sweet potato liquor of the present invention, ensure that effective nourishing function; Two is on composition of raw materials, filters out to add organic edible rose and auxiliary material made by rock sugar, and the former eliminates the sweet potato taste that human consumer does not like, and the latter solves the strong taste of strong white wine, improves class and the quality of product.
Accompanying drawing explanation
Fig. 1 is the process flow sheet of the preparation method of purple sweet potato liquor of the present invention.
Embodiment
Below in conjunction with embodiment, the present invention is described in detail.
The invention provides a kind of purple sweet potato liquor, comprise following component according to mass parts: pure sorghum liquor 100 parts, the fresh potato block of Rhizoma Dioscoreae esculentae 30 parts-50 parts, 2 parts-10 parts, rock sugar, organic edible rose 0.1 part-1 part.
Wherein, further, pure sorghum liquor 100 parts, the fresh potato block of Rhizoma Dioscoreae esculentae 40 parts, 5 parts, rock sugar, organic edible rose 0.5 part.
Rhizoma Dioscoreae esculentae fresh potato block is the potato block of peaceful purple potato No. a kind; The alcohol number of degrees of pure sorghum liquor are 55-60 degree.
Above-mentioned starting material ratio is by repeatedly testing, the optimum formula ratio filtered out.The fresh potato block of Rhizoma Dioscoreae esculentae than higher than 50 parts or lower than 30 parts, can not ensure the stable of product color and effective constituent; Organic edible rose ratio can not cover the sweet potato taste of product lower than 0.1 part, will form not too agreeable to the taste dense Rose taste higher than 1 part of product; Rock sugar ratio makes the mouthfeel of product wine excessively sweet higher than 10 parts, lower than the strong taste that 2 parts make product wine list reveal original white wine, all affects quality product.
The present invention also provides a kind of preparation method of purple sweet potato liquor, as shown in Figure 1, specifically implements according to following steps:
Step 1, raw-material preparation: select 150g to make raw materials for production with the anosis insect bite of improving quality, mechanical wound, the fresh potato block of smooth-skined Rhizoma Dioscoreae esculentae, wherein, Rhizoma Dioscoreae esculentae fresh potato block selects the potato block of " peaceful No. 1, purple potato ", and can not use national regulation nuisance free crops products production banned pesticides in planting process; Pure sorghum liquor is produce 55-60 degree edible distillate spirit with pure Chinese sorghum by national edible distillate spirit production standard; Or select to purchase 55-60 degree edible distillate spirit by national edible distillate spirit production standard; Organic edible rose and edible rock sugar is commercially purchased according to turnout; Organic edible rose stops low-quality goods;
Step 2, fresh for selected Rhizoma Dioscoreae esculentae potato block is clean, machinery section, be cut into the thin slice of thickness < 1cm;
Step 3, weighing: weigh following component according to mass parts: pure sorghum liquor 100 parts, the fresh potato block of Rhizoma Dioscoreae esculentae 30 parts-50 parts, 2 parts-10 parts, rock sugar, organic edible rose 0.1 part-1 part;
Step 4, immersion: together pour load weighted each raw material into clean pottery or stainless steel wine holding container, stir evenly, airtight, soak 30-60d at normal temperatures;
Step 5, filter and blend: with the soaking wine liquid of drinks filter filtration step 4, by colorimetric, to reach with distilled water modulation after 30-50 degree, relatively the purpurin content of potato block is 10mg/g, with drinks canning machine canned go out purple sweet potato liquor.
The present invention establishes with Rhizoma Dioscoreae esculentae kind " peaceful No. 1, purple potato " as specified raw material; Be equipped with organic edible rose, rock sugar makes auxiliary material; With the optimum formula ratio of screening, with extracting technology standardized production.
The present invention establishes with Rhizoma Dioscoreae esculentae kind " peaceful No. 1, purple potato " as specified raw material; Be equipped with organic edible rose and make auxiliary material; With the optimum formula ratio of screening, with extracting technology standardized production.This with specific kind, auxiliary material, composition and engineering, not only mouthfeel is good, and nourishing function is strong for system " rather should purple sweet potato liquor " of producing.
Embodiment 1
Anosis insect bite, the mechanical of selection 150g quality are hindered, the fresh potato block of smooth-skined " peaceful No. 1, purple potato " Rhizoma Dioscoreae esculentae kind is made raw materials for production, and can not produce banned pesticides with national regulation nuisance free crops in planting process; Pure sorghum liquor is produce 60 degree of edible distillate spirits with pure Chinese sorghum by national edible distillate spirit production standard; Organic edible rose and edible rock sugar is commercially purchased according to turnout; Organic edible rose stops low-quality goods; Fresh for selected Rhizoma Dioscoreae esculentae potato block is clean, machinery section, is cut into the thin slice of thickness < 1cm; Following component is weighed: pure sorghum liquor 100 parts, the fresh potato block of Rhizoma Dioscoreae esculentae 40 parts, 5 parts, rock sugar, organic edible rose 0.5 part according to mass parts; Together pour load weighted each raw material into clean pottery or stainless steel wine holding container, stir evenly, airtight, soak 45d at normal temperatures; With drinks filter filter infusion wine liquid, by colorimetric, to reach 45 degree with distilled water modulation, after relatively the purpurin content of potato block is 10mg/g, with drinks canning machine canned go out rather should purple sweet potato liquor.
Embodiment 2
Anosis insect bite, the mechanical of selection 150g quality are hindered, the fresh potato block of smooth-skined " peaceful No. 1, purple potato " Rhizoma Dioscoreae esculentae kind is made raw materials for production, and can not produce banned pesticides with national regulation nuisance free crops in planting process; Pure sorghum liquor is produce 55 degree of edible distillate spirits with pure Chinese sorghum by national edible distillate spirit production standard; Organic edible rose and edible rock sugar is commercially purchased according to turnout; Organic edible rose stops low-quality goods; Fresh for selected Rhizoma Dioscoreae esculentae potato block is clean, machinery section, is cut into the thin slice of thickness < 1cm; Following component is weighed: pure sorghum liquor 100 parts, the fresh potato block of Rhizoma Dioscoreae esculentae 30 parts, 10 parts, rock sugar, organic edible rose 0.1 part according to mass parts; Together pour load weighted each raw material into clean pottery or stainless steel wine holding container, stir evenly, airtight, soak 30d at normal temperatures; With the soaking wine liquid that drinks filter filters, by colorimetric, to reach 30 degree with distilled water modulation, after relatively the purpurin content of potato block is 8-10mg/g, with drinks canning machine canned go out rather should purple sweet potato liquor.
Embodiment 3
Anosis insect bite, the mechanical of selection 150g quality are hindered, the fresh potato block of smooth-skined " peaceful No. 1, purple potato " Rhizoma Dioscoreae esculentae kind is made raw materials for production, and can not produce banned pesticides with national regulation nuisance free crops in planting process; Pure sorghum liquor is produce 65 degree of edible distillate spirits with pure Chinese sorghum by national edible distillate spirit production standard; Organic edible rose and edible rock sugar is commercially purchased according to turnout; Organic edible rose stops low-quality goods; Fresh for selected Rhizoma Dioscoreae esculentae potato block is clean, machinery section, is cut into the thin slice of thickness < 1cm; Following component is weighed: pure sorghum liquor 100 parts, the fresh potato block of Rhizoma Dioscoreae esculentae 50 parts, 2 parts, rock sugar, organic edible rose 1 part according to mass parts; Together pour load weighted each raw material into clean pottery or stainless steel wine holding container, stir evenly, airtight, soak 60d at normal temperatures; With drinks filter filter infusion wine liquid, by colorimetric, to reach 50 degree with distilled water modulation, after relatively the purpurin content of potato block is 10-12mg/g, with drinks canning machine canned go out rather should purple sweet potato liquor.
Claims (8)
1. a purple sweet potato liquor, is characterized in that, comprises following component according to mass parts: pure sorghum liquor 50 parts-70 parts, the fresh potato block of Rhizoma Dioscoreae esculentae 25 parts-30 parts, 0.5 part-1.5 parts, rock sugar, organic edible rose 0.1 part-1 part.
2. purple sweet potato liquor according to claim 1, is characterized in that, further, and described pure sorghum liquor 100 parts, the fresh potato block of Rhizoma Dioscoreae esculentae 40 parts, 5 parts, rock sugar, organic edible rose 0.5 part.
3. purple sweet potato liquor according to claim 1, is characterized in that, described Rhizoma Dioscoreae esculentae fresh potato block adopts the potato block of peaceful purple potato No. a kind.
4. purple sweet potato liquor according to claim 1, is characterized in that, the alcohol number of degrees of described pure sorghum liquor are 55-65 degree.
5. a preparation method for purple sweet potato liquor, is characterized in that, specifically implements according to following steps:
Step 1, raw-material preparation;
Step 2, fresh for selected Rhizoma Dioscoreae esculentae potato block is clean, machinery section, be cut into the thin slice of thickness < 1cm;
Step 3, weighing: weigh following component according to mass parts: pure sorghum liquor 100 parts, the fresh potato block of Rhizoma Dioscoreae esculentae 30 parts-50 parts, 2 parts-10 parts, rock sugar, organic edible rose 0.1 part-1 part;
Step 4, together pour load weighted each raw material into clean pottery or stainless steel wine holding container, stir evenly, airtight, soak 30-60d at normal temperatures;
Step 5, filter and blend: with the soaking wine liquid of drinks filter filtration step 4, by colorimetric, reach after 30-50 degree, relatively the purpurin content of potato block is 8-12mg/g with distilled water modulation alcoholic strength, with drinks canning machine canned go out purple sweet potato liquor.
6. the preparation method of purple sweet potato liquor according to claim 5, is characterized in that, described Rhizoma Dioscoreae esculentae fresh potato block adopts the potato block of peaceful purple potato No. a kind.
7. the preparation method of purple sweet potato liquor according to claim 5, is characterized in that, described Rhizoma Dioscoreae esculentae fresh potato block selects the anosis insect bite of 150g quality, mechanical wound, epidermis is smooth makes raw materials for production.
8. the preparation method of purple sweet potato liquor according to claim 5, is characterized in that, described pure sorghum liquor is produce 55-65 degree edible distillate spirit with pure Chinese sorghum by national edible distillate spirit production standard; Or select to purchase 55-65 degree edible distillate spirit by national edible distillate spirit production standard; Organic edible rose and edible rock sugar is commercially purchased according to turnout; Organic edible rose stops low-quality goods.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510213802.5A CN104830630A (en) | 2015-04-29 | 2015-04-29 | Purple potato wine and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510213802.5A CN104830630A (en) | 2015-04-29 | 2015-04-29 | Purple potato wine and preparation method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN104830630A true CN104830630A (en) | 2015-08-12 |
Family
ID=53808832
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201510213802.5A Pending CN104830630A (en) | 2015-04-29 | 2015-04-29 | Purple potato wine and preparation method thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN104830630A (en) |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106047600A (en) * | 2016-08-15 | 2016-10-26 | 滁州学院 | Purple sweet potato steeping wine and production method thereof |
| CN106085768A (en) * | 2016-08-29 | 2016-11-09 | 云南农业大学 | A kind of Rhizoma Dioscoreae esculentae soaking wine and preparation method thereof |
| CN108753525A (en) * | 2018-06-14 | 2018-11-06 | 扬州市职业大学 | A kind of preparation method of purple sweetpotato edible wine |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2002281954A (en) * | 2001-03-25 | 2002-10-02 | Mutemuka:Kk | Method for producing chestnut shochu-like liqueur by using purple sweet potato |
| CN104171795A (en) * | 2014-07-10 | 2014-12-03 | 上海大学 | Preparation method of natural rose and purple potato syrup |
-
2015
- 2015-04-29 CN CN201510213802.5A patent/CN104830630A/en active Pending
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2002281954A (en) * | 2001-03-25 | 2002-10-02 | Mutemuka:Kk | Method for producing chestnut shochu-like liqueur by using purple sweet potato |
| CN104171795A (en) * | 2014-07-10 | 2014-12-03 | 上海大学 | Preparation method of natural rose and purple potato syrup |
Non-Patent Citations (1)
| Title |
|---|
| 潇雪: "《食疗》", 31 January 2004 * |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106047600A (en) * | 2016-08-15 | 2016-10-26 | 滁州学院 | Purple sweet potato steeping wine and production method thereof |
| CN106085768A (en) * | 2016-08-29 | 2016-11-09 | 云南农业大学 | A kind of Rhizoma Dioscoreae esculentae soaking wine and preparation method thereof |
| CN108753525A (en) * | 2018-06-14 | 2018-11-06 | 扬州市职业大学 | A kind of preparation method of purple sweetpotato edible wine |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN104152316B (en) | The brewing method of pawpaw rice wine | |
| CN104059816B (en) | A kind of health care for the middle and old aged rice wine | |
| CN107319474B (en) | Fresh pepper paste product and preparation method thereof | |
| CN104046543A (en) | Honey raisin tree fruit fermented wine and brewing method thereof | |
| CN101381661B (en) | Tea cooking wine and brewing method | |
| CN105985879A (en) | Method for brewing cider with Redlove as raw material | |
| CN105907526A (en) | Preparation method of mulberry fruit wine | |
| CN104877858A (en) | Fruit glutinous rice wine | |
| CN104893889A (en) | Brewing method for Pleurotus eryngii wine | |
| CN104798933A (en) | Blood-pressure-reducing purple sweet potato tea containing tartary buckwheat | |
| CN104830630A (en) | Purple potato wine and preparation method thereof | |
| CN104087493B (en) | The preparation method of wine liquid is sipped in a kind of fully natural green health care | |
| CN105733915A (en) | Fermentation method of waxberry rice vinegar | |
| CN105039126A (en) | Coco nata heat-clearing health vinegar | |
| CN104818182A (en) | Fermentation type syringa reticulata wine and preparation method thereof | |
| CN102224851B (en) | Yellow serofluid for producing novel fermented bean curd and preparation method thereof | |
| CN102648722A (en) | Novel vegetable tofu and processing technique thereof | |
| KR20140016722A (en) | The manufacturing method of functional beverage using wasong | |
| CN106566740A (en) | A method of brewing wine from table grapes | |
| CN104146060B (en) | A kind of lactic acid green tea beverage promoting metabolism | |
| CN107858221A (en) | A kind of fruit-flavor type beer-taste beverage and preparation method thereof | |
| CN106398956A (en) | Purple glutinous rice wine and brewing method | |
| CN107594435B (en) | Preparation method and composition of tuber instant pickled vegetables | |
| CN101985591A (en) | Method for brewing cherry tonic wine | |
| CN101338270B (en) | Mulberry vinegar and producing method thereof |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| WD01 | Invention patent application deemed withdrawn after publication | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20150812 |