CN109136027A - A kind of potato sweet wine and its brewing method - Google Patents
A kind of potato sweet wine and its brewing method Download PDFInfo
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- CN109136027A CN109136027A CN201811036618.8A CN201811036618A CN109136027A CN 109136027 A CN109136027 A CN 109136027A CN 201811036618 A CN201811036618 A CN 201811036618A CN 109136027 A CN109136027 A CN 109136027A
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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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- 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)
- A61K36/48—Fabaceae or Leguminosae (Pea or Legume family); Caesalpiniaceae; Mimosaceae; Papilionaceae
- A61K36/486—Millettia
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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)
- A61K36/48—Fabaceae or Leguminosae (Pea or Legume family); Caesalpiniaceae; Mimosaceae; Papilionaceae
- A61K36/488—Pueraria (kudzu)
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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)
- A61K36/88—Liliopsida (monocotyledons)
- A61K36/898—Orchidaceae (Orchid family)
- A61K36/8984—Dendrobium
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- A—HUMAN NECESSITIES
- A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
- A61P—SPECIFIC THERAPEUTIC ACTIVITY OF CHEMICAL COMPOUNDS OR MEDICINAL PREPARATIONS
- A61P1/00—Drugs for disorders of the alimentary tract or the digestive system
- A61P1/14—Prodigestives, e.g. acids, enzymes, appetite stimulants, antidyspeptics, tonics, antiflatulents
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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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Abstract
The present invention provides a kind of potato sweet wine and its brewing method.A kind of potato sweet wine, it include: mashed potato, glutinous rice, distiller's yeast and Chinese medicine additive, wherein, the Chinese medicine additive brewing method are as follows: pueraria lobata, beautiful millettia root and dendrobium candidum weigh raw material by weight 25-30:35-40:40-50 respectively, it is watered and boils by weight 1:2-4 after crushing, filter up to Chinese medicine additive.Present invention clarification is glossy, and no obvious sediment object, taste sweetness is aromatic, has unique fragrance, is rich in amino acid, small molecule carbohydrate and multivitamin, and alcoholic strength is relatively stable, and energy strengthening body resistance reduces harm of the alcohol to human body.
Description
Technical field
The invention belongs to biological wine brewing field more particularly to a kind of brewing methods of potato sweet wine.
Background technique
Sweet wine is the aromatic rice wine of sweetness made of mixing special yeast (distiller's yeast) fermentation of upper one kind with the glutinous rice cooked, is contained
Whole amino acid, small molecule carbohydrate and multivitamin needed by human, are easily absorbed by the human body, facilitate beautifying face and moistering lotion, enrich blood
Promoting blood circulation improves body immunity.As a kind of excellent tonic product, sweet wine is liked by the majority of consumers deeply, especially suitable for person in middle and old age
People, be confined in childbirth puerpera and the person of just recovering from a dangerous illness.But whether fermentation influences sweet wine alcoholic strength and nutritive value, traditional sweet wine completely
Raw material is using insufficient, distillation yield is low, and ethyl alcohol contained by sweet wine can also cause damages to nerve system of human body.Potato nutritional
Comprehensively, stem tuber protein is low, lean, unit volume heat is low, carrotene, vitamin B and C rich in and various
Minerals brew sweet wine by raw material of potato, and vinosity is good, at low cost, and addition Chinese medicine can significantly reduce ethyl alcohol pair in sweet wine again
The harm of human body makes full use of potato fresh sweet potato to brew sweet wine and both solved especially in potato fresh sweet potato declinning market
The certainly good way that the unsalable problem of potato and a rural poverty are shaken off poverty.
Summary of the invention
Therefore, the present invention provides whether completely and ethyl alcohol harm to the human body is asked a kind of can solve ferment in sweet wine
Topic.
A kind of potato sweet wine, by weight percentage, comprising: mashed potato 20-30%, glutinous rice 50-60%, distiller's yeast 3-
5% and Chinese medicine additive 5-9%.
A kind of method of brewing of potato sweet wine, including the following steps:
A. feedstock processing: selection cleans peeling without insect pest scab, the higher fresh potato of content of starch, and slice is cooked
Cement paste is mashed into after cooling down；Glutinous rice is eluriated completely, being placed in clear water to be dipped to can be pulverized with hand；
B. boiling is cooling: pretreated mashed potato and glutinous rice being mixed by weight 1:1.5-3, boiling 35-40 points
Clock is to well-done softening；
C. homogenate liquefaction: cooling potato rice is added water to by the material-water ratio of mass volume ratio 1:0.4-0.8 and is beaten
At homogenate, liquefies 1-2 hours at pH value 5.5-6.0,95-100 DEG C by 10-15U/g addition Thermostable α-Amylase, then exist
60 DEG C, under pH value 4.0-4.5 by 100-150U/g addition saccharification enzymatic conversion 30-40 hours；
D. mixed song is fermented: saccharified liquid being poured into fermentor, concentration 0.3-0.5% adds bent amount by distiller's yeast by mass percentage
Uniformly admix；It is sealed with plastic cloth, is fermented in 28 DEG C -32 DEG C, stirred, exhaust, when limpid wine liquid floats on slurry after 3-5 days
When, stop fermentation；
E. it cold filtration: is quickly cooled down 8-10 hours under 4-6 DEG C of environment, squeezes out limpid wine liquid with 200 mesh filter clothes；
F. prepared by Chinese medicine additive: pueraria lobata, beautiful millettia root and dendrobium candidum claim by weight 25-30:35-40:40-50 respectively
Raw material is taken, is watered and boils by weight 1:2-4 after crushing, is filtered up to Chinese medicine additive；
G. filling sterilization: wine liquid is added in Chinese medicine additive by 1:5-9 by volume, filling in 65 DEG C, progress bar in 30 minutes
Family name sterilizes up to aromatic high-quality potato sweet wine.
Present invention clarification is glossy, and no obvious sediment object, taste sweetness is aromatic, has unique fragrance, rich in amino acid, small
Molecule carbohydrate and multivitamin, alcoholic strength is relatively stable, and energy strengthening body resistance reduces harm of the alcohol to human body.
Detailed description of the invention
Fig. 1 is process flow chart of the invention.
Specific embodiment
With reference to the accompanying drawing, preferred embodiment of the invention is described in further detail:
According to Fig. 1:
Embodiment 1
By taking brewed wine precision is the potato sweet wine of 8.8%vol as an example
1. feedstock processing: selection cleans peeling without insect pest scab, the higher fresh potato of content of starch, cooked to cool down
After mash into cement paste；Glutinous rice is eluriated completely, being placed in clear water to be dipped to can be pulverized with hand.
2. boiling is cooling: pretreated mashed potato and glutinous rice being mixed by weight 1:3, boiling 35 minutes is to well-done
Softening；
3. homogenate liquefaction: adding water to cooling potato rice by the material-water ratio of mass volume ratio 1:0.6 and break into even
Slurry liquefies 1 hour at pH value 6.0,95-100 DEG C by 10-15U/g addition Thermostable α-Amylase, then in 60 DEG C, pH value
By 100-150U/g addition saccharification enzymatic conversion 30 hours under 4-4.5；
4. mixed song is fermented.Saccharified liquid is poured into fermentor, concentration 0.5% plus bent amount are uniform by distiller's yeast by mass percentage
It admixes；It is sealed with plastic cloth, is fermented in 30 DEG C, it is primary every stirring in 1 day, after 4 days when limpid wine liquid floats on slurry, stop
Only ferment；
5. cold filtration.It is quickly cooled down 10 hours under 4 DEG C of environment, squeezes out limpid wine liquid with 200 mesh filter clothes；
6. prepared by Chinese medicine additive.Pueraria lobata, beautiful millettia root and dendrobium candidum weigh raw material, powder by weight 25:35:40 respectively
It is watered and boils by weight 1:2 after broken, filter up to Chinese medicine additive；
7. filling sterilization.Wine liquid is added in Chinese medicine additive by 1:9 by volume, filling in 65 DEG C, 0.5 hour progress Pasteur
It sterilizes up to aromatic high-quality potato sweet wine.
Through detecting, potato sweet wine physical and chemical index of the invention are as follows: mouth feel score 81, liquor output 650ml, alcoholic strength
8.8%, pol 11%, pH value 3.8.
Embodiment 2
By taking brewed wine precision is the potato sweet wine of 9.1%vol as an example
1. feedstock processing.Selection cleans peeling without insect pest scab, the higher fresh potato of content of starch, cooked to cool down
After mash into cement paste；Glutinous rice is eluriated completely, being placed in clear water to be dipped to can be pulverized with hand.
2. boiling is cooling.Pretreated mashed potato and glutinous rice are mixed by 1:3 (weight percent), boiling 35 minutes
To well-done softening；
3. homogenate liquefaction.Cooling potato rice is added water to by the material-water ratio of mass volume ratio 1:0.8 and is broken into even
Slurry liquefies 1 hour at pH value 6.0,95-100 DEG C by 10-15U/g addition Thermostable α-Amylase, then in 60 DEG C, pH value
By 100-150U/g addition saccharification enzymatic conversion 30 hours under 4-4.5；
4. mixed song is fermented.Saccharified liquid is poured into fermentor, concentration 0.5% plus bent amount are uniform by distiller's yeast by mass percentage
It admixes；It is sealed with plastic cloth, is fermented in 30 DEG C, it is primary every stirring in 1 day, after 5 days when limpid wine liquid floats on slurry, stop
Only ferment；
5. cold filtration.It is quickly cooled down 10 hours under 4 DEG C of environment, squeezes out limpid wine liquid with 200 mesh filter clothes；
6. prepared by Chinese medicine additive.Pueraria lobata, beautiful millettia root and dendrobium candidum weigh raw material, powder by weight 25:35:40 respectively
It is watered and boils by weight 1:2 after broken, filter up to Chinese medicine additive；
7. filling sterilization.Wine liquid is added in Chinese medicine additive by 1:9 by volume, filling in 65 DEG C, 0.5 hour progress Pasteur
It sterilizes up to aromatic high-quality potato sweet wine.
Through detecting, potato sweet wine physical and chemical index of the invention are as follows: mouth feel score 79, liquor output 670ml, alcoholic strength
9.1%, pol 13%, pH value 4.0.
Embodiment 3
By taking brewed wine precision is the potato sweet wine of 8.7%vol as an example
1. feedstock processing.Selection cleans peeling without insect pest scab, the higher fresh potato of content of starch, cooked to cool down
After mash into cement paste；Glutinous rice is eluriated completely, being placed in clear water to be dipped to can be pulverized with hand.
2. boiling is cooling.Pretreated mashed potato and glutinous rice are mixed by 1:3 (weight percent), boiling 35 minutes
To well-done softening；
3. homogenate liquefaction.Cooling potato rice is added water to by the material-water ratio of mass volume ratio 1:0.8 and is broken into even
Slurry liquefies 1 hour at pH value 6.0,95-100 DEG C by 10-15U/g addition Thermostable α-Amylase, then in 60 DEG C, pH value
By 100-150U/g addition saccharification enzymatic conversion 30 hours under 4-4.5；
4. mixed song is fermented.Saccharified liquid is poured into fermentor, concentration 0.5% plus bent amount are uniform by distiller's yeast by mass percentage
It admixes；It is sealed with plastic cloth, is fermented in 30 DEG C, it is primary every stirring in 1 day, after 4 days when limpid wine liquid floats on slurry, stop
Only ferment；
5. cold filtration.It is quickly cooled down 10 hours under 4 DEG C of environment, squeezes out limpid wine liquid with 200 mesh filter clothes；
6. prepared by Chinese medicine additive.Pueraria lobata, beautiful millettia root and dendrobium candidum weigh raw material, powder by weight 25:35:40 respectively
It is watered and boils by weight 1:2 after broken, filter up to Chinese medicine additive；
7. filling sterilization.Wine liquid is added in Chinese medicine additive by 1:9 by volume, filling in 65 DEG C, 0.5 hour progress Pasteur
It sterilizes up to aromatic high-quality potato sweet wine.
Through detecting, potato sweet wine physical and chemical index of the invention are as follows: mouth feel score 76, liquor output 676ml, alcoholic strength
8.7%, pol 10%, pH value 3.6.
It is more intuitive to show that the above experimental data also can be made table, as shown in Table 1 and Table 2:
1 potato sweet wine physical and chemical index of table
The every 500ml Analysis of primary nutritive compositions of potato sweet wine obtained by 2 embodiment 1-3 of table
| Project | Embodiment 1 | Embodiment 2 | Embodiment 3 |
| Reduced sugar/g | 57.9 | 58.1 | 56.3 |
| Organic acid total amount/mg | 4017.5 | 4025.5 | 4010.5 |
| Free amino acid total amount/mg | 5520.0 | 5448.5 | 5107.8 |
| Ethyl acetate/mg | 3052.4 | 3043.6 | 2998.9 |
The above content is a further detailed description of the present invention in conjunction with specific preferred embodiments, and it cannot be said that
Specific implementation of the invention is only limited to these instructions.For those of ordinary skill in the art to which the present invention belongs, exist
Under the premise of not departing from present inventive concept, a number of simple deductions or replacements can also be made, all shall be regarded as belonging to of the invention
Protection scope.
Claims (5)
1. a kind of potato sweet wine, which is characterized in that by weight percentage, comprising: mashed potato 20-30%, glutinous rice 50-60%,
Distiller's yeast 3-5% and Chinese medicine additive 5-9%.
2. a kind of process for making potato sweet wine as described in claim 1, which is characterized in that including following step
It is rapid:
A. feedstock processing: selection cleans peeling without insect pest scab, the higher fresh potato of content of starch, and slice is cooked to be cooled down
After mash into cement paste；Glutinous rice is eluriated completely, being placed in clear water to be dipped to can be pulverized with hand；
B. boiling is cooling: pretreated mashed potato and glutinous rice being mixed by weight 1:1.5-3, boiling；
C. homogenate liquefaction: adding water to cooling potato rice and break into homogenate, and addition Thermostable α-Amylase liquefaction 1-2 is small
When, then addition saccharification enzymatic conversion 30-40 hours；
D. mixed song is fermented: saccharified liquid being poured into fermentor, concentration 0.3-0.5% adds bent amount that distiller's yeast is uniform by mass percentage
It admixes；It is sealed with plastic cloth, is fermented in 28 DEG C -32 DEG C, stirred, exhaust, after 3-5 days when limpid wine liquid floats on slurry,
Stop fermentation；
E. it cold filtration: is quickly cooled down 8-10 hours under 4-6 DEG C of environment, squeezes out limpid wine liquid with 200 mesh filter clothes；
F. prepared by Chinese medicine additive: pueraria lobata, beautiful millettia root and dendrobium candidum weigh original by weight 25-30:35-40:40-50 respectively
Material, is watered by weight 1:2-4 after crushing and boils, and filters up to Chinese medicine additive；
G. filling sterilization: wine liquid is added in Chinese medicine additive by 1:5-9 by volume, and pasteurize is carried out after filling up to aromatic
High-quality potato sweet wine.
3. the method as described in claim 1 the advantage is that, the step B: boiling 35-40 minutes to well-done softening.
4. the method as described in claim 1 the advantage is that, in the step C, potato rice and water press mass volume ratio
1:0.4-0.8.
5. the method as described in claim 1 the advantage is that, in the step C, pressed at pH value 5.5-6.0,95-100 DEG C
10-15 U/g adds Thermostable α-Amylase liquefaction；Carbohydrase is added by 100-150 U/g under 60 DEG C, pH value 4.0-4.5
Saccharification.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201811036618.8A CN109136027A (en) | 2018-09-06 | 2018-09-06 | A kind of potato sweet wine and its brewing method |
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201811036618.8A CN109136027A (en) | 2018-09-06 | 2018-09-06 | A kind of potato sweet wine and its brewing method |
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| CN109136027A true CN109136027A (en) | 2019-01-04 |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN111286433A (en) * | 2020-02-20 | 2020-06-16 | 河北北方学院 | Preparation method of potato fermented beverage and product |
Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102876537A (en) * | 2012-08-29 | 2013-01-16 | 浙江大学 | Process for producing purple potato rice wine |
| CN103966042A (en) * | 2014-03-28 | 2014-08-06 | 浙江农林大学 | Sweet purple sweet potato wine, purple sweet potato fruit vinegar and brewing method thereof |
| CN106318773A (en) * | 2016-08-22 | 2017-01-11 | 吴志明 | Preparation technology of potato rice wine |
| CN107663481A (en) * | 2016-07-28 | 2018-02-06 | 北海和思科技有限公司 | A kind of brewing method of purple potato glutinous rice wine |
-
2018
- 2018-09-06 CN CN201811036618.8A patent/CN109136027A/en active Pending
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102876537A (en) * | 2012-08-29 | 2013-01-16 | 浙江大学 | Process for producing purple potato rice wine |
| CN103966042A (en) * | 2014-03-28 | 2014-08-06 | 浙江农林大学 | Sweet purple sweet potato wine, purple sweet potato fruit vinegar and brewing method thereof |
| CN107663481A (en) * | 2016-07-28 | 2018-02-06 | 北海和思科技有限公司 | A kind of brewing method of purple potato glutinous rice wine |
| CN106318773A (en) * | 2016-08-22 | 2017-01-11 | 吴志明 | Preparation technology of potato rice wine |
Non-Patent Citations (1)
| Title |
|---|
| 陈杰华: "新型马铃薯功能性食品工艺研究", 《中国优秀硕士学位论文全文数据库 工程科技I辑》 * |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN111286433A (en) * | 2020-02-20 | 2020-06-16 | 河北北方学院 | Preparation method of potato fermented beverage and product |
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