CN108384678A - White wine brewing process for potato - Google Patents
White wine brewing process for potato Download PDFInfo
- Publication number
- CN108384678A CN108384678A CN201810290852.7A CN201810290852A CN108384678A CN 108384678 A CN108384678 A CN 108384678A CN 201810290852 A CN201810290852 A CN 201810290852A CN 108384678 A CN108384678 A CN 108384678A
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- potato
- fermentation
- white wine
- brewing process
- wine brewing
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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
-
- 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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- 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)
- Food Science & Technology (AREA)
- Preparation Of Fruits And Vegetables (AREA)
Abstract
The invention discloses a kind of White wine brewing process, especially disclose a kind of White wine brewing process for potato, belong to grain wine-making technology method and technology field.There is provided it is a kind of can be using potato as the White wine brewing process for potato of primary raw material brewing spirit.The White wine brewing process first boils potato at least sixty percent ripe, then it adds fermentation adjuvant and the wine reinforcing agent that ferments is uniformly mixed, then continuously ferment under agitation at least 10 days, finally use distillation process to steam the white wine in fermentation material and complete using potato as the work of primary raw material brewing spirit.
Description
Technical field
The present invention relates to a kind of White wine brewing process to belong to more particularly, to a kind of White wine brewing process for potato
In grain wine-making technology method and technology field.
Background technology
Potato has very high nutritive value, is the generally acknowledged wholefood in the whole world, protein nutritive value is high, can
It is high to digest ingredient, is easily absorbed by the body, quality is close with animal protein, containing there are many amino acid, including arginine, egg ammonia
The essential amino acid that acid, isoleucine, lysine, histidine, phenylalanine, threonine etc. human body itself cannot synthesize,
Value can match in excellence or beauty with egg.But the potato in China is mainly used for eating raw at present, some is used for producing starch or potato
The Western-style snack food such as item, potato chips, mashed potatoes；Also one will be used to be added in other food, for example be added in hinge meat ball and make
Make dietary gel or the flour-made food that the ingredient containing potato is made is added in the flour-made food based on wheat flour, but is overall next
It says still relatively low to the consumption figure of potato.Meanwhile deep processing is carried out by raw material of potato, production is similar to drinks
Product, in the prior art substantially without reference to.And white wine in the prior art, either using five-Grain Liquor as the Luzhou-flavor of representative
Spill in vain, or using Guizhou Maotai as the Maotai-flavor liquor of representative, brewing materials be based on sorghum, then add wheat, corn,
The grains such as rice and glutinous rice are made, and need consumption a large amount of such as wheat, corn, rice and glutinous rice therebetween.
And it is known that the more machine object of content of starch all can serve as greatly the raw material of wine brewing, such as sweet potato in every case.Equally
, potato can also be used as the raw material of wine brewing, in this way, not only as a kind of higher tuberous plant of content of starch
It can largely save as the wheat of the mankind and animal grain ration, corn, rice and glutinous rice, at the same time it can also be Ma Ling
The peasant in planting potato area brings income true, solves the reality that potato cannot be widely applied in the prior art and asks
Topic.
But such as how potato is primary raw material brewing spirit, there is no the examples for reference in the prior art.
Invention content
The technical problem to be solved by the present invention is to：There is provided it is a kind of can be using potato as the use of primary raw material brewing spirit
In the White wine brewing process of potato.
Used technical solution is to solve above-mentioned technical problem：A kind of White wine brewing process for potato, institute
The White wine brewing process stated first boils potato at least sixty percent ripe, then adds fermentation adjuvant and the wine reinforcing agent that ferments
It is uniformly mixed, then continuously ferments under agitation at least 10 days, the white wine in fermentation material is finally steamed using distillation process
It completes using potato as the work of primary raw material brewing spirit.
Further, the fermentation adjuvant is steamed wheat bran.
The preferred mode of the above solution is that the steamed wheat bran is with boiling to the weight ratio of at least sixty percent ripe potato
0.8~1.2:9.5~10.5.
Further, it is potato distiller's yeast that the fermentation, which goes out wine reinforcing agent,.
The preferred mode of the above solution is that before fermentation, potato is boiled to medium well.
Further, Continuous Fermentation Processes under agitation are, uniformly mixed raw material is first put into sealing hair
In ferment chamber, continuously ferment under 20~30 DEG C of environmental condition, when fermentation is 10~15 days a length of.
The preferred mode of the above solution is that during fermentation, sealing cover stirring was opened every one to two day once, is stirred
It is stirred for after being completely exhausted out steam bubble 3~5 minutes when mixing.
Further, being completely closed fermentation when fermentation material no longer generates steam bubble until the total duration for reaching fermentation is
Only.
Further, before boiled potatoes, potato is first broken into square and does not surpass horse the tinkle of bells potato particle for 6 ㎝.
The beneficial effects of the invention are as follows：Using White wine brewing process provided by the present application, using potato as primary raw material, first
It is boiled at least medium rare, then adds fermentation adjuvant and the wine reinforcing agent that ferments is uniformly mixed, then in stirring bar
Continuously ferment under part at least 10 days, finally uses distillation process to steam the white wine in fermentation material and realize that potato is made for primary raw material
The purpose of white wine is made, not only realizes the expansion of brewed spirit raw material in this way, reduces brewed spirit to eating a large amount of of grain
Consumption, and it is mainly to expand horse in the technology difficulty amount of material brewing spirit not with horse the tinkle of bells potato to solve in the prior art
The use scope of bell potato can also be that the peasant of potato seed growing area brings income true.
Specific implementation mode
In order to solve the above technical problems existing in the prior art, one kind provided by the invention can be based on potato
Want the White wine brewing process for potato of raw material brewing spirit.The White wine brewing process first boils potato at least
Sixty percent is ripe, then adds fermentation adjuvant and the wine reinforcing agent that ferments is uniformly mixed, then continuously ferment under agitation
It at least 10 days, finally uses distillation process to steam the white wine in fermentation material and completes using potato as the work of primary raw material brewing spirit
Make.Using White wine brewing process provided by the present application, using potato as primary raw material, first boiled at least medium rare, then
It adds fermentation adjuvant and the wine reinforcing agent that ferments is uniformly mixed, then continuously ferment under agitation at least 10 days, most
It uses distillation process to steam the white wine in fermentation material afterwards and realizes potato for the purpose of primary raw material brewing spirit, so not only in fact
The expansion for having showed brewed spirit raw material reduces brewed spirit to eating a large amount of consumption of grain, and solves the prior art
In not with horse the tinkle of bells potato be mainly material brewing spirit technology difficulty amount, expand the use scope of potato, can also be
The peasant of potato seed growing area brings income true.
In the above embodiment, in order to go out capacity for liquor under the conditions of identical potato dosage to greatest extent, while reducing again
Potato is first broken into square and not surpassed by the dosage of fermentation adjuvant and the wine reinforcing agent that ferments, the application before boiled potatoes
For the horse the tinkle of bells potato particle of 6 ㎝, then the potato before fermentation is boiled to medium well.Meanwhile for the application brewed spirit work
Being connected with of skill, reduces the preparation of PP Pipe Compound, and the fermentation adjuvant is selected as steamed wheat bran；At this point, steamed is described
Wheat bran is 0.8~1.2 with the weight ratio boiled at least sixty percent ripe potato:9.5~10.5.And the fermentation goes out wine enhancing
Agent is potato distiller's yeast.
Furthermore the application also controls fermentation process, and proposes and specifically controlled parameter, under agitation
Continuous Fermentation Processes be that first uniformly mixed raw material is put into and is sealed by fermentation in chamber, under 20~30 DEG C of environmental condition into
Row continuously ferments, and when fermentation is 10~15 days a length of.At this point, preferred mode is during fermentation, to be beaten every one to two day
It is primary to open sealing cover stirring, when stirring is stirred for 3~5 minutes after being completely exhausted out steam bubble；Wait for that fermentation material no longer generates steam bubble
When be completely closed fermentation until reaching the total duration of fermentation.
Embodiment one
The production method of the present invention is further described below by a specific embodiment.
The first step：Stripping and slicing is boiled to medium well
Selection removes sundries without rotten, no disease and pests harm potato, and decortication is cleaned with clear water.Be cut into after 4-6cm square blocks boil to
Medium well is spare.
Second step：Spice
Potato block after cooling presses 10:The ratio of 1 (mass ratio) is put into steamed wheat bran in clean jar fermenter simultaneously,
Potato distiller's yeast special is added, obturages cylinder mouth with plastic film after stirring evenly, is placed in 25 DEG C or so of environment and ferments.
Third walks：Fermentation
During the fermentation, it opens cylinder stirring once every a couple of days, until steam bubble disappearance, then stirs repeatedly several times, work as hair
When vinosity is denseer in existing cylinder face no longer bubbling and cylinder, it can not be stirred for.Fermentation process continues 10-15 days.
4th step：Steam wine
Traditional day pot is added in the material fermented to steam in wine container, steams the gradually cold and hot exchange of wine process, vapour-liquid exchanges, and makes wine
Vapour is concentrated.Distillation, which starts with steam, to delay, until when the alcoholic strength of distillate is relatively low, open big porthole, big vapour knocks into the back.It presses
The ratio for the Potato wine that 1%-2% is steamed pinches the head wine gone and tail wine.
Claims (9)
1. a kind of White wine brewing process for potato, it is characterised in that：The White wine brewing process first boils potato
It is ripe at least sixty percent, it then adds fermentation adjuvant and the wine reinforcing agent that ferments is uniformly mixed, then connect under agitation
Supervention ferment at least 10 days finally uses distillation process to steam the white wine in fermentation material and completes to make in vain by primary raw material of potato
The work of wine.
2. the White wine brewing process according to claim 1 for potato, it is characterised in that：The fermentation adjuvant
For steamed wheat bran.
3. the White wine brewing process according to claim 2 for potato, it is characterised in that：The steamed wheat bran with
It is 0.8~1.2 to boil to the weight ratio of at least sixty percent ripe potato:9.5~10.5.
4. the White wine brewing process according to claim 1,2 or 3 for potato, it is characterised in that：The fermentation
It is potato distiller's yeast to go out wine reinforcing agent.
5. the White wine brewing process according to claim 4 for potato, it is characterised in that：Before fermentation, potato is boiled
To medium well.
6. the White wine brewing process according to claim 1 for potato, it is characterised in that：Company under agitation
Continuous fermentation process is first to be put into uniformly mixed raw material and be sealed by fermentation in chamber, connected under 20~30 DEG C of environmental condition
Supervention ferment, when fermentation, are 10~15 days a length of.
7. the White wine brewing process according to claim 6 for potato, it is characterised in that：During fermentation,
Once every opening sealing cover stirring in one to two day, it is stirred for after being completely exhausted out steam bubble 3~5 minutes when stirring.
8. the White wine brewing process according to claim 7 for potato, it is characterised in that：Wait for that fermentation material no longer generates
Fermentation is completely closed when steam bubble until reaching the total duration of fermentation.
9. the White wine brewing process according to claim 1 for potato, it is characterised in that：Before boiled potatoes, first
Potato is broken into square not surpass for the potato granular of 6 ㎝.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201810290852.7A CN108384678A (en) | 2018-04-03 | 2018-04-03 | White wine brewing process for potato |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201810290852.7A CN108384678A (en) | 2018-04-03 | 2018-04-03 | White wine brewing process for potato |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN108384678A true CN108384678A (en) | 2018-08-10 |
Family
ID=63073292
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201810290852.7A Pending CN108384678A (en) | 2018-04-03 | 2018-04-03 | White wine brewing process for potato |
Country Status (1)
| Country | Link |
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| CN (1) | CN108384678A (en) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109468194A (en) * | 2018-12-27 | 2019-03-15 | 凉山薯品天下农业科技有限公司 | The potato white wine and its ferment method prepared with potato raw material fermentation |
| CN111996091A (en) * | 2020-09-14 | 2020-11-27 | 安徽双轮酒业有限责任公司 | White spirit concentration process and device thereof |
Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1309171A (en) * | 2001-02-09 | 2001-08-22 | 张建祥 | Nutritive liquor and its preparing process |
| CN102071129A (en) * | 2010-12-05 | 2011-05-25 | 山东景芝酒业股份有限公司 | Sesame strong flavor Chinese spirit and production method thereof |
| CN103173310A (en) * | 2011-12-20 | 2013-06-26 | 韦秀文 | Making method of potato wine |
| CN103224866A (en) * | 2013-04-28 | 2013-07-31 | 王惠莹 | Potato distillate spirit brewing method |
| CN104031801A (en) * | 2014-06-25 | 2014-09-10 | 廖尔秀 | Method for brewing distilled spirit by using rice as raw material |
| 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 |
-
2018
- 2018-04-03 CN CN201810290852.7A patent/CN108384678A/en active Pending
Patent Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1309171A (en) * | 2001-02-09 | 2001-08-22 | 张建祥 | Nutritive liquor and its preparing process |
| CN102071129A (en) * | 2010-12-05 | 2011-05-25 | 山东景芝酒业股份有限公司 | Sesame strong flavor Chinese spirit and production method thereof |
| CN103173310A (en) * | 2011-12-20 | 2013-06-26 | 韦秀文 | Making method of potato wine |
| CN103224866A (en) * | 2013-04-28 | 2013-07-31 | 王惠莹 | Potato distillate spirit brewing method |
| CN104031801A (en) * | 2014-06-25 | 2014-09-10 | 廖尔秀 | Method for brewing distilled spirit by using rice as raw material |
| 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 (3)
| Title |
|---|
| 侯红萍主编: "《发酵食品工艺学》", 31 March 2016, 中国农业大学出版社 * |
| 刘凤霞主编: "《马铃薯食品加工技术》", 30 September 2015, 武汉大学出版社 * |
| 刘升华主编: "《重庆小曲白酒生产技术》", 31 January 2017, 中国轻工业出版社 * |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109468194A (en) * | 2018-12-27 | 2019-03-15 | 凉山薯品天下农业科技有限公司 | The potato white wine and its ferment method prepared with potato raw material fermentation |
| CN111996091A (en) * | 2020-09-14 | 2020-11-27 | 安徽双轮酒业有限责任公司 | White spirit concentration process and device thereof |
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Application publication date: 20180810 |
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