CN107653140A - A kind of sweet potato noodles wine and preparation method thereof - Google Patents
A kind of sweet potato noodles wine and preparation method thereof Download PDFInfo
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- CN107653140A CN107653140A CN201711177326.1A CN201711177326A CN107653140A CN 107653140 A CN107653140 A CN 107653140A CN 201711177326 A CN201711177326 A CN 201711177326A CN 107653140 A CN107653140 A CN 107653140A
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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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- A—HUMAN NECESSITIES
- A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
- A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
- A61K36/00—Medicinal preparations of undetermined constitution containing material from algae, lichens, fungi or plants, or derivatives thereof, e.g. traditional herbal medicines
- A61K36/06—Fungi, e.g. yeasts
- A61K36/062—Ascomycota
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- A—HUMAN NECESSITIES
- A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
- A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
- A61K36/00—Medicinal preparations of undetermined constitution containing material from algae, lichens, fungi or plants, or derivatives thereof, e.g. traditional herbal medicines
- A61K36/18—Magnoliophyta (angiosperms)
- A61K36/185—Magnoliopsida (dicotyledons)
- A61K36/39—Convolvulaceae (Morning-glory family), e.g. bindweed
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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
- C12G3/04—Preparation of other alcoholic beverages by mixing, e.g. for preparation of liqueurs
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- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12H—PASTEURISATION, STERILISATION, PRESERVATION, PURIFICATION, CLARIFICATION OR AGEING OF ALCOHOLIC BEVERAGES; METHODS FOR ALTERING THE ALCOHOL CONTENT OF FERMENTED SOLUTIONS OR ALCOHOLIC BEVERAGES
- C12H6/00—Methods for increasing the alcohol content of fermented solutions or alcoholic beverages
- C12H6/02—Methods for increasing the alcohol content of fermented solutions or alcoholic beverages by distillation
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Abstract
The present invention relates to a kind of brewing technical field, and more particularly, to a kind of sweet potato noodles wine and preparation method thereof, its main component includes：Sweet potato noodles, malt, distiller's yeast, tabasheer and water.Mainly include the following steps that：(1) sweet potato processing, (2) and song, (3) fermentation, (4) are blent or distilled, (5) ageing.The sweet potato wine of the present invention has qi-restoratives, promoting the circulation of qi heat-clearing, invigorating the spleen, strong kidney, dehumidifying, the functions such as promoting blood circulation, it is real green health care food, it is deep to be narrowed by the green grass or young crops of consumers in general, the present invention is during processing, do not add that any essence, preservative, delicate mouthfeel, smell are aromatic, and without the rotten fishy smell of traditional sweet potato wine.
Description
Technical field
The present invention relates to food processing technology field, more particularly, to a kind of sweet potato noodles wine and preparation method thereof.
Background technology
Sweet potato noodles are a kind of food relatively conventional on the market, and, by sweet potato by being processed into, sweet potato contains abundant for it
Protein, starch, pectin, cellulose, amino acid, vitamin, more than 10 kind trace element and mineral matter, sugar content 1.5%
- 5%.Sweet potato has multiple efficacies and effect, mainly includes：(1) anticancer, the hair of colon cancer and breast cancer can effectively be suppressed
It is raw；(2) relaxing bowels to lose weight：Edible sweet potato can effectively prevent carbohydrate from being changed into fat, be advantageous to fat-reducing, fitness, and sweet potato contains largely
Dietary fiber, absorption can not be digested in enteron aisle, enteron aisle can be stimulated, enhancing is wriggled, catharsis and toxin expelling, especially to atonic constipation
There is the effect of preferable；(3) immunity is improved：Sweet potato is also improved immunity, hemostasis, hypoglycemic, removing toxic substances, preventing and treating yctalopia etc. and protected
Health-care function.
With the quickening of raising and the work rhythm of people's quality of life, it is beneficial to various types of health cares of health
Wine consumption figure is substantially improved, and being made wine using sweet potato, have existed since ancient times, the fishy smell that most of sweet potato wines all rot with one sweet potato, raw meat
Taste is difficult to remove, and smells of wine are waken up, and has had a strong impact on the quality of wine.
The content of the invention
It is an object of the invention to：A kind of sweet potato noodles wine and preparation method thereof is provided, the sweet potato noodles wine does not have fishy smell,
It it also avoid being difficult to the smell removed.Meanwhile there is preferable mouthfeel again.
To achieve these goals, the technical solution adopted in the present invention：A kind of sweet potato noodles wine, its composition include：Sweet potato powder
Silk, malt, distiller's yeast, tabasheer and water, crush after the sweet potato noodles drying.
The percentage by weight of the sweet potato noodles is 25%~38%,
The percentage by weight of the malt is 3~10%,
The percentage by weight of the distiller's yeast is 3~5%,
The percentage by weight of the tabasheer is 1%-2%,
Surplus is water.
Further optimization, the composition of the sweet potato noodles wine are：The percentage by weight of sweet potato noodles is 30%, the weight of malt
It is 5% to measure percentage, and the percentage by weight of distiller's yeast is 4%, and the percentage by weight of tabasheer is 1%, and the percentage by weight of water is 60%.
Further optimization, the composition of the sweet potato noodles wine also include kudzu-vine root powder, and the percentage by weight of kudzu-vine root powder is 1%-
5%.Lipid-loweringing and toxin expelling effect can largely be strengthened using the sweet potato noodles wine of this kind of composition.
The preparation method that the present invention still further provides sweet potato noodles wine, it is characterised in that：Comprise the following steps：
(1) sweet potato noodles are handled：Sweet potato noodles crush after high temperature or infrared radiation drying, are then placed in food steamer and are steamed
Vapour heats 20-30min, is subsequently cooled to 40-45 DEG C；
(2) it is and bent：Malt will be added in steam-heated sweet potato noodles and distiller's yeast is mixed；
(3) ferment：The distiller's yeast become reconciled is fitted into cylinder, is sealed by fermentation with clay mortar capping, it is then store in 18~
Fermented in 25 DEG C of greenhouse, seal the time up for safekeeping at 25~35 days；
(4) blend or distill：Implement schlempe separation, freezing to the sweet potato noodles wine after fermentation ends, filter clarification, blend dress
Bottle, blends weekly bottling once, or the compound after fermentation is pumped into still distillation pot, and wherein compound accounts for pot volume
70-80%, go out wine temperature at 30-40 DEG C, distillation obtains finished wine in 2~3 hours；
(5) ageing：The wine liquid distilled out is fitted into crock and be sealed and stored more than 90 days.
Preferably, the mass ratio of the sweet potato noodles, malt, distiller's yeast and tabasheer is 25-38: 3-10: 3-5: 1.
Preferably, the temperature of freezing is 2-5 DEG C in the step (4), wherein during filtering clarification, the aperture of membrane filtration is
0.5-1μm。
Beneficial effect：
(1) sweet potato noodles wine of the invention has the function such as qi-restoratives, promoting the circulation of qi heat-clearing, invigorating the spleen, strong kidney, dehumidifying, promoting blood circulation, is real
Green health care food, it is deep to be favored by consumers in general.
(2) production and processing technology of the present invention is succinct, and production cost is low, the energy is saved, beneficial to large-scale production；The color of wine
Damp bright-coloured, stay in grade, good health care effect are practical.
(3) for the present invention during processing, it is aromatic not add any essence, preservative, delicate mouthfeel, smell,
And without the fishy smell that sweet potato is rotted.
Embodiment
Below in conjunction with present invention, the technical scheme in the embodiment of the present invention is clearly and completely described；It is aobvious
So, described embodiment is only part of the embodiment of the present invention, rather than whole embodiments.Based on the reality in the present invention
Example is applied, the every other embodiment that those of ordinary skill in the art are obtained under the premise of creative work is not made, is all belonged to
In the scope of protection of the invention.
Embodiment 1
The invention provides a kind of preparation method of sweet potato wine, comprise the following steps：
(1) sweet potato is handled：Sweet potato noodles are crushed after high temperature or infrared radiation drying, is then placed in food steamer and carries out steam
20-30min is heated, is subsequently cooled to 40-45 DEG C；
(2) it is and bent：Sugar-cane juice will be added in steam-heated sweet potato and distiller's yeast is mixed, the sweet potato noodles, malt, wine
Bent and tabasheer mass ratio is 30: 5: 4: 1, and the temperature for adding malt is 35-40 DEG C；
(3) ferment：The distiller's yeast sweet potato to become reconciled is fitted into cylinder, is sealed by fermentation, is then store in clay mortar capping
Fermented in 18 DEG C of greenhouse, seal the time up for safekeeping at 25 days；
(4) blend or distill：Implement schlempe separation, freezing to the sweet potato wine after fermentation ends, filter clarification, blend bottling, often
Blend bottling week once, or the compound after fermentation is pumped into still distillation pot, wherein compound accounts for the 70- of pot volume
80%, go out wine temperature at 30-40 DEG C, distillation obtains finished wine in 2 hours；The sweet potato wine blent or distilled is put into again cold in cold cellar for storing things
Freeze, wherein the temperature freezed is 2-5 DEG C, cooling time is 5-10 days, when then carrying out filtering clarification, membrane filtration during clarification
Aperture is 0.5-1 μm；
(5) ageing：The wine liquid distilled out is fitted into crock and be sealed and stored more than 90 days.
Embodiment 2
The invention provides a kind of preparation method of sweet potato wine, comprise the following steps：
(1) sweet potato is handled：Sweet potato noodles are crushed after high temperature or infrared radiation drying, is then placed in food steamer and carries out steam
20-30min is heated, is subsequently cooled to 40-45 DEG C；
(2) it is and bent：Sugar-cane juice will be added in steam-heated sweet potato and distiller's yeast is mixed, the sweet potato noodles, malt, wine
The mass ratio of bent, kudzu-vine root powder and tabasheer is 30: 5: 4: 4: 1, and the temperature for adding malt is 35-40 DEG C；
(3) ferment：The distiller's yeast sweet potato to become reconciled is fitted into cylinder, is sealed by fermentation, is then store in clay mortar capping
Fermented in 18 DEG C of greenhouse, seal the time up for safekeeping at 25 days；
(4) blend or distill：Implement schlempe separation, freezing to the sweet potato wine after fermentation ends, filter clarification, blend bottling, often
Blend bottling week once, or the compound after fermentation is pumped into still distillation pot, wherein compound accounts for the 70- of pot volume
80%, go out wine temperature at 30-40 DEG C, distillation obtains finished wine in 2 hours；The sweet potato wine blent or distilled is put into again cold in cold cellar for storing things
Freeze, wherein the temperature freezed is 2-5 DEG C, cooling time is 5-10 days, when then carrying out filtering clarification, membrane filtration during clarification
Aperture is 0.5-1 μm；
(5) ageing：The wine liquid distilled out is fitted into crock and be sealed and stored more than 90 days.
Claims (6)
- A kind of 1. sweet potato noodles wine, it is characterised in that：Its composition includes：Sweet potato noodles, malt, distiller's yeast, tabasheer and water, it is described Sweet potato noodles crush after high temperature or infrared radiation drying, and the percentage by weight of the sweet potato noodles is 25%~38%, described The percentage by weight of malt is 3~10%, and the percentage by weight of the distiller's yeast is 3~5%, the percentage by weight of the tabasheer For 1%-2%, surplus is water.
- 2. sweet potato noodles wine according to claim 1, it is characterised in that：The composition of the sweet potato noodles wine is：Sweet potato powder The percentage by weight of silk is 30%, and the percentage by weight of malt is 5%, and the percentage by weight of distiller's yeast is 4%, the weight percent of tabasheer Than being 60% for the percentage by weight of 1%, water.
- 3. sweet potato noodles wine according to claim 1, it is characterised in that：The composition of the sweet potato noodles wine also includes the root of kudzu vine Powder, the percentage by weight of kudzu-vine root powder is 1%-5%.
- A kind of 4. preparation method of sweet potato noodles wine, it is characterised in that：Comprise the following steps：(1) sweet potato noodles are handled：Sweet potato noodles crush after high temperature or infrared radiation drying, are then placed in food steamer and are steamed Vapour heats 20-30min, is subsequently cooled to 40-45 DEG C；(2) it is and bent：Malt will be added in steam-heated sweet potato noodles and distiller's yeast is mixed；(3) ferment：The distiller's yeast become reconciled is fitted into cylinder, is sealed by fermentation with clay mortar capping, is then store in 18 Fermented in~25 DEG C of greenhouse, seal the time up for safekeeping at 25~35 days；(4) blend or distill：Implement schlempe separation, freezing to the sweet potato noodles wine after fermentation ends, filter clarification, blend dress Bottle, blends weekly bottling once, or the compound after fermentation is pumped into still distillation pot, and wherein compound accounts for pot volume 70-80%, go out wine temperature at 30-40 DEG C, distillation obtains finished wine in 2~3 hours；(5) ageing：The wine liquid distilled out is fitted into crock and be sealed and stored more than 90 days.
- 5. the preparation method of sweet potato noodles wine according to claim 4, it is characterised in that：The sweet potato noodles, malt, The mass ratio of distiller's yeast and tabasheer is 25-38: 3-10: 3-5: 1.
- 6. the preparation method of sweet potato noodles wine according to claim 4, it is characterised in that：Freezed in the step (4) Temperature be 2-5 DEG C, wherein during filtering clarification, the aperture of membrane filtration is 0.5-1 μm.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201711177326.1A CN107653140A (en) | 2017-11-22 | 2017-11-22 | A kind of sweet potato noodles wine and preparation method thereof |
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201711177326.1A CN107653140A (en) | 2017-11-22 | 2017-11-22 | A kind of sweet potato noodles wine and preparation method thereof |
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| Publication Number | Publication Date |
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| CN107653140A true CN107653140A (en) | 2018-02-02 |
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| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201711177326.1A Pending CN107653140A (en) | 2017-11-22 | 2017-11-22 | A kind of sweet potato noodles wine and preparation method thereof |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN112544897A (en) * | 2020-12-21 | 2021-03-26 | 安徽鲜满多食品有限公司 | Making method of long shelf life baked flavor instant duck legs |
Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102220381A (en) * | 2011-04-26 | 2011-10-19 | 烟台双塔食品股份有限公司 | Technology for producing edible alcohol by using crushed vermicelli and bean dregs |
| CN104804929A (en) * | 2015-01-21 | 2015-07-29 | 邓斯格 | Preparation method of sweet potato liquor |
| CN105002054A (en) * | 2015-08-07 | 2015-10-28 | 谢开龙 | Sweet potato liquor and making technology thereof |
| CN105969622A (en) * | 2016-05-05 | 2016-09-28 | 李俊聪 | Method for brewing wine by adopting vermicelli |
| JP6086359B1 (en) * | 2016-03-11 | 2017-03-01 | 本坊酒造株式会社 | Method for producing shochu made from sweet potato |
-
2017
- 2017-11-22 CN CN201711177326.1A patent/CN107653140A/en active Pending
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102220381A (en) * | 2011-04-26 | 2011-10-19 | 烟台双塔食品股份有限公司 | Technology for producing edible alcohol by using crushed vermicelli and bean dregs |
| CN104804929A (en) * | 2015-01-21 | 2015-07-29 | 邓斯格 | Preparation method of sweet potato liquor |
| CN105002054A (en) * | 2015-08-07 | 2015-10-28 | 谢开龙 | Sweet potato liquor and making technology thereof |
| JP6086359B1 (en) * | 2016-03-11 | 2017-03-01 | 本坊酒造株式会社 | Method for producing shochu made from sweet potato |
| CN105969622A (en) * | 2016-05-05 | 2016-09-28 | 李俊聪 | Method for brewing wine by adopting vermicelli |
Non-Patent Citations (1)
| Title |
|---|
| 《神奇涪陵》编辑委员会: "《神奇涪陵》", 31 August 2014, 重庆出版社 * |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN112544897A (en) * | 2020-12-21 | 2021-03-26 | 安徽鲜满多食品有限公司 | Making method of long shelf life baked flavor instant duck legs |
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Application publication date: 20180202 |