CN109136027A - 一种马铃薯甜酒及其酿造方法 - Google Patents
一种马铃薯甜酒及其酿造方法 Download PDFInfo
- Publication number
- 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
- Authority
- CN
- China
- Prior art keywords
- potato
- chinese medicine
- wine
- medicine additive
- sweet wine
- 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
- 235000014101 wine Nutrition 0.000 title claims abstract description 49
- 244000061456 Solanum tuberosum Species 0.000 title claims abstract description 39
- 235000002595 Solanum tuberosum Nutrition 0.000 title claims abstract description 39
- 235000009508 confectionery Nutrition 0.000 title claims abstract description 31
- 238000000034 method Methods 0.000 title claims abstract description 12
- 235000007164 Oryza sativa Nutrition 0.000 claims abstract description 20
- 239000000654 additive Substances 0.000 claims abstract description 20
- 230000000996 additive effect Effects 0.000 claims abstract description 20
- 239000003814 drug Substances 0.000 claims abstract description 20
- 235000009566 rice Nutrition 0.000 claims abstract description 20
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 16
- 238000009835 boiling Methods 0.000 claims abstract description 12
- 240000004808 Saccharomyces cerevisiae Species 0.000 claims abstract description 10
- 241000521581 Millettia Species 0.000 claims abstract description 6
- 244000046146 Pueraria lobata Species 0.000 claims abstract description 6
- 235000010575 Pueraria lobata Nutrition 0.000 claims abstract description 6
- 238000001914 filtration Methods 0.000 claims abstract description 6
- 239000007788 liquid Substances 0.000 claims description 20
- 241000209094 Oryza Species 0.000 claims description 19
- 238000001816 cooling Methods 0.000 claims description 11
- 238000011049 filling Methods 0.000 claims description 10
- 239000002002 slurry Substances 0.000 claims description 8
- 125000003118 aryl group Chemical group 0.000 claims description 7
- 235000013575 mashed potatoes Nutrition 0.000 claims description 7
- 102000004139 alpha-Amylases Human genes 0.000 claims description 6
- 108090000637 alpha-Amylases Proteins 0.000 claims description 6
- 229940024171 alpha-amylase Drugs 0.000 claims description 6
- 241000026010 Dendrobium candidum Species 0.000 claims description 5
- 241000238631 Hexapoda Species 0.000 claims description 5
- 206010039509 Scab Diseases 0.000 claims description 5
- 229920002472 Starch Polymers 0.000 claims description 5
- 241000607479 Yersinia pestis Species 0.000 claims description 5
- 239000004568 cement Substances 0.000 claims description 5
- 238000006243 chemical reaction Methods 0.000 claims description 5
- 230000002255 enzymatic effect Effects 0.000 claims description 5
- 239000004744 fabric Substances 0.000 claims description 5
- 235000019698 starch Nutrition 0.000 claims description 5
- 239000008107 starch Substances 0.000 claims description 5
- 230000001954 sterilising effect Effects 0.000 claims description 5
- 238000004659 sterilization and disinfection Methods 0.000 claims description 5
- 238000000855 fermentation Methods 0.000 claims description 4
- 230000004151 fermentation Effects 0.000 claims description 4
- 108010089934 carbohydrase Proteins 0.000 claims 1
- 239000000463 material Substances 0.000 claims 1
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 abstract description 8
- 239000002994 raw material Substances 0.000 abstract description 7
- 230000001476 alcoholic effect Effects 0.000 abstract description 6
- 150000001413 amino acids Chemical class 0.000 abstract description 4
- 238000005352 clarification Methods 0.000 abstract description 2
- 239000003205 fragrance Substances 0.000 abstract description 2
- 238000002156 mixing Methods 0.000 abstract description 2
- 241001076416 Dendrobium tosaense Species 0.000 abstract 1
- 240000007594 Oryza sativa Species 0.000 abstract 1
- 235000020094 liqueur Nutrition 0.000 abstract 1
- 239000002932 luster Substances 0.000 abstract 1
- 239000002244 precipitate Substances 0.000 abstract 1
- 229940088594 vitamin Drugs 0.000 abstract 1
- 229930003231 vitamin Natural products 0.000 abstract 1
- 235000013343 vitamin Nutrition 0.000 abstract 1
- 239000011782 vitamin Substances 0.000 abstract 1
- 238000005303 weighing Methods 0.000 abstract 1
- 235000019441 ethanol Nutrition 0.000 description 4
- 239000000126 substance Substances 0.000 description 4
- XEKOWRVHYACXOJ-UHFFFAOYSA-N Ethyl acetate Chemical compound CCOC(C)=O XEKOWRVHYACXOJ-UHFFFAOYSA-N 0.000 description 3
- 239000000843 powder Substances 0.000 description 3
- 238000003756 stirring Methods 0.000 description 3
- 244000017020 Ipomoea batatas Species 0.000 description 2
- 235000002678 Ipomoea batatas Nutrition 0.000 description 2
- 235000014633 carbohydrates Nutrition 0.000 description 2
- 230000000050 nutritive effect Effects 0.000 description 2
- -1 small molecule carbohydrate Chemical class 0.000 description 2
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Natural products OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 description 1
- ZZZCUOFIHGPKAK-UHFFFAOYSA-N D-erythro-ascorbic acid Natural products OCC1OC(=O)C(O)=C1O ZZZCUOFIHGPKAK-UHFFFAOYSA-N 0.000 description 1
- 229930003270 Vitamin B Natural products 0.000 description 1
- 229930003268 Vitamin C Natural products 0.000 description 1
- 239000008280 blood Substances 0.000 description 1
- 210000004369 blood Anatomy 0.000 description 1
- 230000017531 blood circulation Effects 0.000 description 1
- 230000035606 childbirth Effects 0.000 description 1
- 238000004821 distillation Methods 0.000 description 1
- 230000036039 immunity Effects 0.000 description 1
- 229910052500 inorganic mineral Inorganic materials 0.000 description 1
- 239000006210 lotion Substances 0.000 description 1
- 239000011707 mineral Substances 0.000 description 1
- 239000000203 mixture Substances 0.000 description 1
- 210000005036 nerve Anatomy 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 150000007524 organic acids Chemical class 0.000 description 1
- 230000001737 promoting effect Effects 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 235000019991 rice wine Nutrition 0.000 description 1
- 239000013049 sediment Substances 0.000 description 1
- 238000005728 strengthening Methods 0.000 description 1
- 230000001256 tonic effect Effects 0.000 description 1
- 235000019156 vitamin B Nutrition 0.000 description 1
- 239000011720 vitamin B Substances 0.000 description 1
- 235000019154 vitamin C Nutrition 0.000 description 1
- 239000011718 vitamin C Substances 0.000 description 1
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
-
- 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
-
- 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)
-
- 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
-
- 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
-
- 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
Landscapes
- Health & Medical Sciences (AREA)
- Natural Medicines & Medicinal Plants (AREA)
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- General Health & Medical Sciences (AREA)
- Organic Chemistry (AREA)
- Veterinary Medicine (AREA)
- Public Health (AREA)
- Animal Behavior & Ethology (AREA)
- Pharmacology & Pharmacy (AREA)
- Medicinal Chemistry (AREA)
- Biotechnology (AREA)
- Epidemiology (AREA)
- Bioinformatics & Cheminformatics (AREA)
- Botany (AREA)
- Medical Informatics (AREA)
- Alternative & Traditional Medicine (AREA)
- Microbiology (AREA)
- Mycology (AREA)
- Wood Science & Technology (AREA)
- Genetics & Genomics (AREA)
- General Engineering & Computer Science (AREA)
- Zoology (AREA)
- Biochemistry (AREA)
- Nutrition Science (AREA)
- Chemical Kinetics & Catalysis (AREA)
- General Chemical & Material Sciences (AREA)
- Nuclear Medicine, Radiotherapy & Molecular Imaging (AREA)
- Preparation Of Fruits And Vegetables (AREA)
Abstract
本发明提供一种马铃薯甜酒及其酿造方法。一种马铃薯甜酒,包括:马铃薯泥、糯米、酒曲和中药添加剂,其中,所述中药添加剂酿造方法为:葛根、牛大力和铁皮石斛分别按重量比25‑30:35‑40:40‑50称取原料,粉碎后按重量比1:2‑4兑水煮沸,过滤即得中药添加剂。本发明澄清有光泽,无明显沉淀物,口味甘甜香醇,具有独特芳香,富含氨基酸、小分子糖类及多种维生素,酒精度相对稳定,能提高人体抵抗力,降低酒精对人体的危害。
Description
技术领域
本发明属于生物酿酒领域,尤其涉及一种马铃薯甜酒的酿造方法。
背景技术
甜酒是用蒸熟的糯米拌上一种特殊的酵母(酒曲)发酵而成的甘甜香醇米酒,含有人体必需全部氨基酸、小分子糖类以及多种维生素,易于人体吸收,有助于美容养颜、补血活血、提高身体免疫力。作为一种滋补佳品,甜酒深受广大消费者喜爱,特别适用于中老年人、坐月子产妇和大病初愈者。但是,发酵是否完全影响甜酒酒精度和营养价值,传统甜酒原料利用不充分、出酒率低,而且甜酒所含乙醇也会对人体神经***造成危害。马铃薯营养全面,块茎蛋白质低、脂肪少、单位体积热量低,含有丰富的胡萝卜素、维生素B和C以及各种矿物质,以马铃薯为原料酿制甜酒,酒质好、成本低,添加中药又能显著降低甜酒中乙醇对人体的危害,尤其是在马铃薯鲜薯市场不景气情况下,充分利用马铃薯鲜薯酿制甜酒既解决马铃薯滞销问题,也是一条农村扶贫脱贫的好路子。
发明内容
因此,本发明提供一种可以解决甜酒中发酵是否完全以及乙醇对人体危害的问题。
一种马铃薯甜酒,按重量百分比,包括:马铃薯泥20-30%、糯米50-60%、酒曲3-5%和中药添加剂5-9%。
一种马铃薯甜酒的酿造工艺方法,包括以下几个步骤:
A.原料处理:选择无虫害病斑、淀粉含量较高的新鲜马铃薯,洗净去皮,切片煮熟晾凉后捣烂成泥糊状;将糯米淘洗干净,并置于清水中浸泡至用手即可碾碎;
B.蒸煮冷却:将经预处理的马铃薯泥和糯米按重量比1:1.5-3混合,蒸煮35-40分钟至熟透软化;
C.匀浆液化:按质量体积比1:0.4-0.8的料水比将水加入冷却的马铃薯米饭并打成匀浆,在pH值5.5-6.0、95-100℃下按10-15U/g添加耐高温α-淀粉酶液化1-2小时,然后在60℃、pH值4.0-4.5下按100-150U/g添加糖化酶糖化30-40小时;
D.拌曲发酵:将糖化液倒入发酵罐中,按质量百分比浓度0.3-0.5%加曲量将酒曲均匀拌入;用塑料布封口,于28℃-32℃中发酵,搅拌,排气,3-5天后当清澈的酒液浮在浆上时,停止发酵;
E.冷却过滤:在4-6℃环境下快速冷却8-10小时,用200目滤布压榨出清澈的酒液;
F.中药添加剂制备:葛根、牛大力和铁皮石斛分别按重量比25-30:35-40:40-50称取原料,粉碎后按重量比1:2-4兑水煮沸,过滤即得中药添加剂;
G.灌装杀菌:按体积比1:5-9将中药添加剂加入酒液,灌装于65℃、30分钟进行巴氏杀菌即得香醇的优质马铃薯甜酒。
本发明澄清有光泽,无明显沉淀物,口味甘甜香醇,具有独特芳香,富含氨基酸、小分子糖类及多种维生素,酒精度相对稳定,能提高人体抵抗力,降低酒精对人体的危害。
附图说明
图1是本发明的工艺流程图。
具体实施方式
下面结合附图,对本发明的较优实施例作进一步详细说明:
结合图1可知:
实施例1
以酿造酒精度为8.8%vol的马铃薯甜酒为例
①原料处理:选择无虫害病斑、淀粉含量较高的新鲜马铃薯,洗净去皮,煮熟晾凉后捣烂成泥糊状;将糯米淘洗干净,并置于清水中浸泡至用手即可碾碎。
②蒸煮冷却:将经预处理的马铃薯泥和糯米按重量比1:3混合,蒸煮35分钟至熟透软化;
③匀浆液化:按质量体积比1:0.6的料水比将水加入冷却的马铃薯米饭并打成匀浆,在pH值6.0、95-100℃下按10-15U/g添加耐高温α-淀粉酶液化1小时,然后在60℃、pH值4-4.5下按100-150U/g添加糖化酶糖化30小时;
④拌曲发酵。将糖化液倒入发酵罐中,按质量百分比浓度0.5%加曲量将酒曲均匀拌入;用塑料布封口,于30℃中发酵,每隔1天搅拌一次,4天后当清澈的酒液浮在浆上时,停止发酵;
⑤冷却过滤。在4℃环境下快速冷却10小时,用200目滤布压榨出清澈的酒液;
⑥中药添加剂制备。葛根、牛大力和铁皮石斛分别按重量比25:35:40称取原料,粉碎后按重量比1:2兑水煮沸,过滤即得中药添加剂;
⑦灌装杀菌。按体积比1:9将中药添加剂加入酒液,灌装于65℃、0.5小时进行巴氏杀菌即得香醇的优质马铃薯甜酒。
经检测,本发明的马铃薯甜酒理化指标为:口感评分81,产酒量650ml,酒精度8.8%,糖度11%,pH值3.8。
实施例2
以酿造酒精度为9.1%vol的马铃薯甜酒为例
①原料处理。选择无虫害病斑、淀粉含量较高的新鲜马铃薯,洗净去皮,煮熟晾凉后捣烂成泥糊状;将糯米淘洗干净,并置于清水中浸泡至用手即可碾碎。
②蒸煮冷却。将经预处理的马铃薯泥和糯米按1:3(重量百分比)混合,蒸煮35分钟至熟透软化;
③匀浆液化。按质量体积比1:0.8的料水比将水加入冷却的马铃薯米饭并打成匀浆,在pH值6.0、95-100℃下按10-15U/g添加耐高温α-淀粉酶液化1小时,然后在60℃、pH值4-4.5下按100-150U/g添加糖化酶糖化30小时;
④拌曲发酵。将糖化液倒入发酵罐中,按质量百分比浓度0.5%加曲量将酒曲均匀拌入;用塑料布封口,于30℃中发酵,每隔1天搅拌一次,5天后当清澈的酒液浮在浆上时,停止发酵;
⑤冷却过滤。在4℃环境下快速冷却10小时,用200目滤布压榨出清澈的酒液;
⑥中药添加剂制备。葛根、牛大力和铁皮石斛分别按重量比25:35:40称取原料,粉碎后按重量比1:2兑水煮沸,过滤即得中药添加剂;
⑦灌装杀菌。按体积比1:9将中药添加剂加入酒液,灌装于65℃、0.5小时进行巴氏杀菌即得香醇的优质马铃薯甜酒。
经检测,本发明的马铃薯甜酒理化指标为:口感评分79,产酒量670ml,酒精度9.1%,糖度13%,pH值4.0。
实施例3
以酿造酒精度为8.7%vol的马铃薯甜酒为例
①原料处理。选择无虫害病斑、淀粉含量较高的新鲜马铃薯,洗净去皮,煮熟晾凉后捣烂成泥糊状;将糯米淘洗干净,并置于清水中浸泡至用手即可碾碎。
②蒸煮冷却。将经预处理的马铃薯泥和糯米按1:3(重量百分比)混合,蒸煮35分钟至熟透软化;
③匀浆液化。按质量体积比1:0.8的料水比将水加入冷却的马铃薯米饭并打成匀浆,在pH值6.0、95-100℃下按10-15U/g添加耐高温α-淀粉酶液化1小时,然后在60℃、pH值4-4.5下按100-150U/g添加糖化酶糖化30小时;
④拌曲发酵。将糖化液倒入发酵罐中,按质量百分比浓度0.5%加曲量将酒曲均匀拌入;用塑料布封口,于30℃中发酵,每隔1天搅拌一次,4天后当清澈的酒液浮在浆上时,停止发酵;
⑤冷却过滤。在4℃环境下快速冷却10小时,用200目滤布压榨出清澈的酒液;
⑥中药添加剂制备。葛根、牛大力和铁皮石斛分别按重量比25:35:40称取原料,粉碎后按重量比1:2兑水煮沸,过滤即得中药添加剂;
⑦灌装杀菌。按体积比1:9将中药添加剂加入酒液,灌装于65℃、0.5小时进行巴氏杀菌即得香醇的优质马铃薯甜酒。
经检测,本发明的马铃薯甜酒理化指标为:口感评分76,产酒量676ml,酒精度8.7%,糖度10%,pH值3.6。
以上实验数据也可以做成表格来展现更为直观,如表1和表2所示:
表1马铃薯甜酒理化指标
表2实施例1-3所得马铃薯甜酒每500ml主要营养成分分析
项目 | 实施例1 | 实施例2 | 实施例3 |
还原糖/g | 57.9 | 58.1 | 56.3 |
有机酸总量/mg | 4017.5 | 4025.5 | 4010.5 |
游离氨基酸总量/mg | 5520.0 | 5448.5 | 5107.8 |
乙酸乙酯/mg | 3052.4 | 3043.6 | 2998.9 |
以上内容是结合具体的优选实施方式对本发明所作的进一步详细说明,不能认定本发明的具体实施只局限于这些说明。对于本发明所属技术领域的普通技术人员来说,在不脱离本发明构思的前提下,还可以做出若干简单推演或替换,都应当视为属于本发明的保护范围。
Claims (5)
1.一种马铃薯甜酒,其特征在于,按重量百分比,包括:马铃薯泥20-30%、糯米50-60%、酒曲3-5%和中药添加剂5-9%。
2.一种酿造如权利要求1所述的马铃薯甜酒的工艺方法,其特征在于,包括以下几个步骤:
A.原料处理: 选择无虫害病斑、淀粉含量较高的新鲜马铃薯,洗净去皮,切片煮熟晾凉后捣烂成泥糊状;将糯米淘洗干净,并置于清水中浸泡至用手即可碾碎;
B.蒸煮冷却:将经预处理的马铃薯泥和糯米按重量比1:1.5-3混合,蒸煮;
C.匀浆液化:将水加入冷却的马铃薯米饭并打成匀浆,添加耐高温α-淀粉酶液化1-2小时,然后添加糖化酶糖化30-40小时;
D.拌曲发酵:将糖化液倒入发酵罐中,按质量百分比浓度0.3-0.5%加曲量将酒曲均匀拌入;用塑料布封口,于28℃-32℃中发酵,搅拌,排气,3-5天后当清澈的酒液浮在浆上时,停止发酵;
E.冷却过滤:在4-6℃环境下快速冷却8-10小时,用200目滤布压榨出清澈的酒液;
F.中药添加剂制备:葛根、牛大力和铁皮石斛分别按重量比25-30:35-40:40-50称取原料,粉碎后按重量比1:2-4兑水煮沸,过滤即得中药添加剂;
G.灌装杀菌:按体积比1:5-9将中药添加剂加入酒液,灌装后进行巴氏杀菌即得香醇的优质马铃薯甜酒。
3.如权利要求1所述的方法,其优点在于,所述步骤B:蒸煮35-40分钟至熟透软化。
4.如权利要求1所述的方法,其优点在于,所述步骤C中,马铃薯米饭与水按质量体积比1:0.4-0.8。
5.如权利要求1所述的方法,其优点在于,所述步骤C中,在pH值5.5-6.0、95-100℃下按10-15 U/g添加耐高温α-淀粉酶液化;于 60℃、pH值4.0-4.5下按100-150 U/g添加糖化酶糖化。
Priority Applications (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
CN201811036618.8A CN109136027A (zh) | 2018-09-06 | 2018-09-06 | 一种马铃薯甜酒及其酿造方法 |
Applications Claiming Priority (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
CN201811036618.8A CN109136027A (zh) | 2018-09-06 | 2018-09-06 | 一种马铃薯甜酒及其酿造方法 |
Publications (1)
Publication Number | Publication Date |
---|---|
CN109136027A true CN109136027A (zh) | 2019-01-04 |
Family
ID=64827307
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
CN201811036618.8A Pending CN109136027A (zh) | 2018-09-06 | 2018-09-06 | 一种马铃薯甜酒及其酿造方法 |
Country Status (1)
Country | Link |
---|---|
CN (1) | CN109136027A (zh) |
Cited By (1)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN111286433A (zh) * | 2020-02-20 | 2020-06-16 | 河北北方学院 | 一种马铃薯发酵饮料的制备方法及产品 |
Citations (4)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN102876537A (zh) * | 2012-08-29 | 2013-01-16 | 浙江大学 | 一种紫马铃薯米酒的生产工艺 |
CN103966042A (zh) * | 2014-03-28 | 2014-08-06 | 浙江农林大学 | 一种紫甘薯甜酒和紫甘薯果醋及其酿造方法 |
CN106318773A (zh) * | 2016-08-22 | 2017-01-11 | 吴志明 | 马铃薯米酒的制作工艺 |
CN107663481A (zh) * | 2016-07-28 | 2018-02-06 | 北海和思科技有限公司 | 一种紫薯糯米酒的酿造方法 |
-
2018
- 2018-09-06 CN CN201811036618.8A patent/CN109136027A/zh active Pending
Patent Citations (4)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN102876537A (zh) * | 2012-08-29 | 2013-01-16 | 浙江大学 | 一种紫马铃薯米酒的生产工艺 |
CN103966042A (zh) * | 2014-03-28 | 2014-08-06 | 浙江农林大学 | 一种紫甘薯甜酒和紫甘薯果醋及其酿造方法 |
CN107663481A (zh) * | 2016-07-28 | 2018-02-06 | 北海和思科技有限公司 | 一种紫薯糯米酒的酿造方法 |
CN106318773A (zh) * | 2016-08-22 | 2017-01-11 | 吴志明 | 马铃薯米酒的制作工艺 |
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 (zh) * | 2020-02-20 | 2020-06-16 | 河北北方学院 | 一种马铃薯发酵饮料的制备方法及产品 |
Similar Documents
Publication | Publication Date | Title |
---|---|---|
CN103013739B (zh) | 一种淮山酒及其生产工艺 | |
CN105779197B (zh) | 一种多肽客家黄酒及其酿造方法 | |
CN105238670B (zh) | 一种复合型黑玉米黑洋葱保健醋及其制备方法 | |
CN101812394B (zh) | 一种薏米黄酒及其生产方法 | |
CN103820267A (zh) | 一种红薯酒及其制备方法 | |
CN101768535B (zh) | 糜子黄酒生产工艺 | |
CN104911067B (zh) | 一种高含氨基酸态氮的黄酒及其制备方法 | |
CN102286317A (zh) | 湘葛液酒及其配方与生产方法 | |
CN109234109A (zh) | 低度黄酒的制备方法 | |
CN103436410B (zh) | 乌米饭白酒及其制备方法 | |
CN101191114B (zh) | 一种调味品醋的制备方法 | |
CN112625847A (zh) | 一种具有保健功能的发酵型白酒及其制备方法 | |
CN111621379A (zh) | 一种浓香型甘蔗酒的生产方法 | |
CN109136027A (zh) | 一种马铃薯甜酒及其酿造方法 | |
CN1928053B (zh) | 再发酵酒及其制备方法 | |
CN101880618B (zh) | 一种杂粮低糖营养酒的制作方法 | |
CN1106455A (zh) | 枸杞珍酒 | |
CN101649269B (zh) | 一种桂圆蔗汁酒的酿造方法 | |
CN103045424B (zh) | 干型枸杞果酒的酿造方法 | |
CN107841444B (zh) | 一种发酵型魔芋香醋及其生产方法 | |
CN105441297A (zh) | 一种葛根醋的制备方法 | |
CN101550387A (zh) | 生物酒及其制备方法 | |
CN102134538B (zh) | 米皮柑桔酒及其制备方法 | |
CN112011422A (zh) | 一种天麻枸杞多粮复合型米酒及其制备方法 | |
CN111440688A (zh) | 一种基于黄酒酿造的改良配方及生产工艺 |
Legal Events
Date | Code | Title | Description |
---|---|---|---|
PB01 | Publication | ||
PB01 | Publication | ||
SE01 | Entry into force of request for substantive examination | ||
SE01 | Entry into force of request for substantive examination | ||
RJ01 | Rejection of invention patent application after publication |
Application publication date: 20190104 |
|
RJ01 | Rejection of invention patent application after publication |