CN105482946A - Preparation method for potato wine and potato wine - Google Patents
Preparation method for potato wine and potato wine Download PDFInfo
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- CN105482946A CN105482946A CN201510976172.7A CN201510976172A CN105482946A CN 105482946 A CN105482946 A CN 105482946A CN 201510976172 A CN201510976172 A CN 201510976172A CN 105482946 A CN105482946 A CN 105482946A
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- potato
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- 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
- C12G3/02—Preparation of other alcoholic beverages by fermentation
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- Bioinformatics & Cheminformatics (AREA)
- General Engineering & Computer Science (AREA)
- General Health & Medical Sciences (AREA)
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- Life Sciences & Earth Sciences (AREA)
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- Preparation Of Fruits And Vegetables (AREA)
Abstract
The invention relates to the technical field of wine brewing, in particular to a preparation method for a potato wine and the potato wine. The invention aims at providing a preparation method of the potato wine on the one hand, and by means of the preparation method, prepared wine liquid is free of impurities and clear and transparent; the invention provides the potato wine on the other hand, and the potato wine is mellow in mouthfeel and appropriate in sweetness.
Description
Technical field
The present invention relates to brewing technical field, particularly relate to a kind of preparation method and Potato wine of Potato wine.
Background technology
Potato is also known as potato, and stem tuber can be edible, is the fourth-largest important food crop in the whole world, is only second to wheat, paddy and corn.Potato tuber contains a large amount of starch, and starch is the main energy sources of food potato.Early seasonal strain potato contains the starch of 11% ~ 14%, and mid-late mature seed contains the starch of 14% ~ 20%, and the stem tuber of high starch varieties can reach more than 25%.Stem tuber is also containing glucose, fructose and sucrose etc.
In wine-making technology, need to add distiller's yeast, wine brewing adds song, is that also have the enzyme of Institute of Micro-biology's secretion, enzyme has biocatalysis because growth has a large amount of microorganisms on distiller's yeast, and the starch in cereal, protein etc. can be accelerated to change saccharogenesis, amino acid.Sugar, under the effect of saccharomycetic enzyme, resolves into ethanol, i.e. alcohol.Meanwhile, distiller's yeast itself, containing starch and protein etc., is also liquor-making raw material.Therefore the raw material adopted of making wine is main mainly with starch-containing material, as Chinese sorghum, corn, barley, wheat, rice, Peas etc.And above-mentioned cereal materials cost is higher, and often understand residual impurity in wine brewing process, affect transparency and the mouthfeel of wine.
Summary of the invention
Goal of the invention of the present invention provides a kind of preparation method of Potato wine on the one hand, and this preparation method makes the wine liquid inclusion-free obtained, limpid transparent; There is provided a kind of Potato wine on the other hand, this Potato wine mellow in taste, sugariness are moderate.
In order to reach foregoing invention object, one aspect of the present invention provides a kind of preparation method of Potato wine, comprising:
Select without rotting, without the potato of disease and pest, clean with clear water; By clean after described potato draining after, with steam boiling 10-15 minute, described potato is cooked completely; Smash into the described potato after cooking to pieces mud, and cooling is until 25-30 DEG C; Distiller's yeast be added into the mashed potato after cooling and mix, the mashed potato being added with distiller's yeast is dispersed to loose fine-grannular; Granuliform mashed potato is loaded in fermentor tank, and at the temperature bottom fermentation 2-3 days of 25 DEG C, completes first time fermentation, obtain vinasse; The distiller's yeast adding water and described vinasse weight 0.1%-0.2% in described vinasse obtains the mixture of vinasse, distiller's yeast and water, and keeps 30 DEG C of constant temperature second time fermentation 4-5 days; Mixture after again fermenting is squeezed through squeezing machine, wine liquid is separated with solid matter; Be cooled to room temperature by after described wine liquid heat-sterilization, and put into the standing clarification of sealed vessel; Wine liquid after clarification is filtered by strainer, until wine liquid is limpid transparent.
Further, in described mixture, the weight proportion of water and vinasse is 2-5:1.
Further, granuliform mashed potato is loaded and to carry out first time in fermentor tank when fermenting, add the spice water be modulated into by Chinese prickly ash, fennel and water.
Further, during the fermentation, open cylinder every a couple of days and stir once, until steam bubble disappears, more repeatedly stir several times.
Further, the described distiller's yeast that first time fermentation adopts is made up of aspergillus oryzae, aspergillus niger and flavus; The described distiller's yeast main component that second time fermentation adopts is yeast.
There is provided a kind of Potato wine adopting above-mentioned preparation method to prepare on the other hand.
The invention has the beneficial effects as follows: the present invention is using potato as raw material, and raw materials cost is low, effectively reduce the cost of finished product, the Potato wine simultaneously obtained by above-mentioned preparation method is limpid transparent, mellow in taste.
Embodiment
Below the technical scheme in the embodiment of the present invention is clearly and completely described.Obviously, described embodiment is only the present invention's part embodiment, instead of whole embodiments.Based on the embodiment in the present invention, those of ordinary skill in the art, not making the every other embodiment obtained under creative work prerequisite, belong to the scope of protection of the invention.
Embodiment
Present embodiment discloses a kind of preparation method of Potato wine, comprising:
1, select without rotting, without the potato of disease and pest, clean with clear water;
2, by clean after described potato draining after, with steam boiling 10-15 minute, described potato is cooked completely;
3, smash into the described potato after cooking to pieces mud, and cooling is until 25-30 DEG C;
4, distiller's yeast be added into the mashed potato after cooling and mix, the mashed potato being added with distiller's yeast is dispersed to loose fine-grannular;
5, granuliform mashed potato is loaded in fermentor tank, and at the temperature bottom fermentation 2-3 days of 25 DEG C, complete first time fermentation, obtain vinasse;
6, the distiller's yeast adding water and described vinasse weight 0.1%-0.2% in described vinasse obtains the mixture of vinasse, distiller's yeast and water, and keeps 30 DEG C of constant temperature second time fermentation 4-5 days;
7, by again fermentation after mixture squeeze through squeezing machine, wine liquid is separated with solid matter;
8, be cooled to room temperature by after described wine liquid heat-sterilization, and put into the standing clarification of sealed vessel;
9, the wine liquid after clarification is filtered by strainer, until wine liquid is limpid transparent.
Wherein in described mixture in step 6, the weight proportion of water and vinasse is 2-5:1; In step 5, granuliform mashed potato is loaded and to carry out first time in fermentor tank when fermenting, also add the spice water be modulated into by Chinese prickly ash, fennel and water.
In fermenting twice process, the described distiller's yeast that first time fermentation adopts is made up of aspergillus oryzae, aspergillus niger and flavus; The described distiller's yeast main component that second time fermentation adopts is yeast.Open cylinder every a couple of days to stir once, until steam bubble disappears, more repeatedly stir several times.
Above-described embodiment, does not form the restriction to this technical scheme protection domain.The amendment done within any spirit at above-mentioned embodiment and principle, equivalently to replace and improvement etc., within the protection domain that all should be included in this technical scheme.
Claims (6)
1. a preparation method for Potato wine, is characterized in that: comprising:
Select without rotting, without the potato of disease and pest, clean with clear water;
By clean after described potato draining after, with steam boiling 10-15 minute, described potato is cooked completely;
Smash into the described potato after cooking to pieces mud, and cooling is until 25-30 DEG C;
Distiller's yeast be added into the mashed potato after cooling and mix, the mashed potato being added with distiller's yeast is dispersed to loose fine-grannular;
Granuliform mashed potato is loaded in fermentor tank, and at the temperature bottom fermentation 2-3 days of 25 DEG C, completes first time fermentation, obtain vinasse;
The distiller's yeast adding water and described vinasse weight 0.1%-0.2% in described vinasse obtains the mixture of vinasse, distiller's yeast and water, and keeps 30 DEG C of constant temperature second time fermentation 4-5 days;
Mixture after again fermenting is squeezed through squeezing machine, wine liquid is separated with solid matter;
Be cooled to room temperature by after described wine liquid heat-sterilization, and put into the standing clarification of sealed vessel;
Wine liquid after clarification is filtered by strainer, until wine liquid is limpid transparent.
2. the preparation method of a kind of Potato wine according to claim 1, is characterized in that:
In described mixture, the weight proportion of water and vinasse is 2-5:1.
3. the preparation method of a kind of Potato wine according to claim 2, is characterized in that:
Granuliform mashed potato is loaded and to carry out first time in fermentor tank when fermenting, add the spice water be modulated into by Chinese prickly ash, fennel and water.
4. the preparation method of a kind of Potato wine according to claim 3, is characterized in that:
During the fermentation, open cylinder every a couple of days and stir once, until steam bubble disappears, more repeatedly stir several times.
5. the preparation method of a kind of Potato wine according to claim 4, is characterized in that:
The described distiller's yeast that first time fermentation adopts is made up of aspergillus oryzae, aspergillus niger and flavus;
The described distiller's yeast main component that second time fermentation adopts is yeast.
6. the Potato wine for preparing of a preparation method according to claim 1.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510976172.7A CN105482946A (en) | 2015-12-21 | 2015-12-21 | Preparation method for potato wine and potato wine |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510976172.7A CN105482946A (en) | 2015-12-21 | 2015-12-21 | Preparation method for potato wine and potato wine |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN105482946A true CN105482946A (en) | 2016-04-13 |
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| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201510976172.7A Pending CN105482946A (en) | 2015-12-21 | 2015-12-21 | Preparation method for potato wine and potato wine |
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN110396460A (en) * | 2019-07-23 | 2019-11-01 | 王尉 | A kind of preparation method of Potato wine |
| CN113717814A (en) * | 2021-08-25 | 2021-11-30 | 曹军 | Preparation method of potato wine |
Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101440339A (en) * | 2008-12-19 | 2009-05-27 | 孙小燕 | Method for formulating distiller's yeast special for tartary buckwheat wine |
| CN103146535A (en) * | 2013-04-01 | 2013-06-12 | 李拖平 | Preparation method of purple sweet potato wine |
| CN104232401A (en) * | 2014-09-02 | 2014-12-24 | 丹江口市曲之源生物科技有限公司 | Distiller's yeast and production method thereof |
| CN104962415A (en) * | 2015-06-17 | 2015-10-07 | 广西油情米意农产品有限公司 | Fermenting process of potato wine |
-
2015
- 2015-12-21 CN CN201510976172.7A patent/CN105482946A/en active Pending
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101440339A (en) * | 2008-12-19 | 2009-05-27 | 孙小燕 | Method for formulating distiller's yeast special for tartary buckwheat wine |
| CN103146535A (en) * | 2013-04-01 | 2013-06-12 | 李拖平 | Preparation method of purple sweet potato wine |
| CN104232401A (en) * | 2014-09-02 | 2014-12-24 | 丹江口市曲之源生物科技有限公司 | Distiller's yeast and production method thereof |
| CN104962415A (en) * | 2015-06-17 | 2015-10-07 | 广西油情米意农产品有限公司 | Fermenting process of potato wine |
Non-Patent Citations (1)
| Title |
|---|
| 孙洪友: "土豆酿制黄酒技术", 《农村经济与技术》 * |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN110396460A (en) * | 2019-07-23 | 2019-11-01 | 王尉 | A kind of preparation method of Potato wine |
| CN113717814A (en) * | 2021-08-25 | 2021-11-30 | 曹军 | Preparation method of potato wine |
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Application publication date: 20160413 |
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| RJ01 | Rejection of invention patent application after publication |