CN113717814A - Preparation method of potato wine - Google Patents
Preparation method of potato wine Download PDFInfo
- Publication number
- CN113717814A CN113717814A CN202110979070.6A CN202110979070A CN113717814A CN 113717814 A CN113717814 A CN 113717814A CN 202110979070 A CN202110979070 A CN 202110979070A CN 113717814 A CN113717814 A CN 113717814A
- Authority
- CN
- China
- Prior art keywords
- steaming
- potato
- fermentation
- wine
- potato 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
- 244000061456 Solanum tuberosum Species 0.000 title claims abstract description 39
- 235000002595 Solanum tuberosum Nutrition 0.000 title claims abstract description 39
- 238000002360 preparation method Methods 0.000 title claims abstract description 12
- 238000010025 steaming Methods 0.000 claims abstract description 14
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 9
- 238000001816 cooling Methods 0.000 claims abstract description 6
- 240000004808 Saccharomyces cerevisiae Species 0.000 claims abstract description 5
- 238000001914 filtration Methods 0.000 claims abstract description 4
- 239000012467 final product Substances 0.000 claims abstract description 4
- 230000002431 foraging effect Effects 0.000 claims abstract description 4
- 238000002156 mixing Methods 0.000 claims abstract description 4
- 238000004806 packaging method and process Methods 0.000 claims abstract description 4
- 239000000843 powder Substances 0.000 claims abstract description 4
- 230000001376 precipitating effect Effects 0.000 claims abstract description 4
- 238000003892 spreading Methods 0.000 claims abstract description 4
- 238000000855 fermentation Methods 0.000 claims description 18
- 230000004151 fermentation Effects 0.000 claims description 18
- 238000000034 method Methods 0.000 claims description 10
- 235000012015 potatoes Nutrition 0.000 claims description 9
- 238000004821 distillation Methods 0.000 claims description 6
- 239000002994 raw material Substances 0.000 claims description 6
- 239000007787 solid Substances 0.000 claims description 5
- 239000000463 material Substances 0.000 claims description 4
- 235000013305 food Nutrition 0.000 abstract description 3
- 238000004519 manufacturing process Methods 0.000 description 4
- 229920002472 Starch Polymers 0.000 description 3
- 235000013339 cereals Nutrition 0.000 description 3
- 235000019698 starch Nutrition 0.000 description 3
- 239000008107 starch Substances 0.000 description 3
- 241000196324 Embryophyta Species 0.000 description 2
- 240000007594 Oryza sativa Species 0.000 description 2
- 235000007164 Oryza sativa Nutrition 0.000 description 2
- 240000006394 Sorghum bicolor Species 0.000 description 2
- 235000011684 Sorghum saccharatum Nutrition 0.000 description 2
- 240000008042 Zea mays Species 0.000 description 2
- 235000005824 Zea mays ssp. parviglumis Nutrition 0.000 description 2
- 235000002017 Zea mays subsp mays Nutrition 0.000 description 2
- 230000008901 benefit Effects 0.000 description 2
- 235000005822 corn Nutrition 0.000 description 2
- 125000004122 cyclic group Chemical group 0.000 description 2
- 238000005516 engineering process Methods 0.000 description 2
- OKKJLVBELUTLKV-UHFFFAOYSA-N methanol Natural products OC OKKJLVBELUTLKV-UHFFFAOYSA-N 0.000 description 2
- 235000009566 rice Nutrition 0.000 description 2
- 239000002893 slag Substances 0.000 description 2
- 239000002351 wastewater Substances 0.000 description 2
- 210000002421 cell wall Anatomy 0.000 description 1
- 238000006243 chemical reaction Methods 0.000 description 1
- 210000000805 cytoplasm Anatomy 0.000 description 1
- 230000007547 defect Effects 0.000 description 1
- 239000012153 distilled water Substances 0.000 description 1
- 230000007613 environmental effect Effects 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- -1 methanol ester Chemical class 0.000 description 1
- 235000011837 pasties Nutrition 0.000 description 1
- 229920001277 pectin Polymers 0.000 description 1
- 235000010987 pectin Nutrition 0.000 description 1
- 239000001814 pectin Substances 0.000 description 1
- 238000011084 recovery Methods 0.000 description 1
- 239000007858 starting material Substances 0.000 description 1
- 210000001519 tissue Anatomy 0.000 description 1
- 238000011514 vinification Methods 0.000 description 1
- 239000002699 waste material 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
- C12G3/02—Preparation of other alcoholic beverages by fermentation
- C12G3/023—Preparation of other alcoholic beverages by fermentation of botanical family Solanaceae, e.g. potato
Landscapes
- Chemical & Material Sciences (AREA)
- Organic Chemistry (AREA)
- Engineering & Computer Science (AREA)
- 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)
- Alcoholic Beverages (AREA)
- Preparation Of Fruits And Vegetables (AREA)
Abstract
The invention discloses a preparation method of potato wine, which comprises the following steps: steaming potato, steaming for the first time, steaming continuously with water for the second time, taking out, spreading for cooling, mixing with yeast powder, fermenting in a pool, distilling, precipitating, press filtering, storing for aging, and packaging to obtain the final product. The technical means provided by the invention for preparing the potato wine not only achieves the purpose of reducing the demand on staple food grains, but also realizes the function of ensuring the quality of brewed white spirit, reduces the cost, and can be widely applied to the technical field of distilled liquor.
Description
Technical Field
The invention relates to the field of distilled liquor, in particular to a preparation method of potato wine.
Background
The starch content of the potato in Liangshan is about 17-22%, which is far lower than the liquor yield of the traditional main grain for brewing wine such as rice, sorghum, corn and the like, and the requirement of high-efficiency potato liquor preparation by using the potato cannot be realized by using the existing technology and equipment. In addition, due to the defects of the preparation process, the potato wine has the problem of raw material waste in the preparation process, and the production cost is increased.
Therefore, a process capable of improving the above-mentioned drawbacks is yet to be proposed.
Disclosure of Invention
In order to solve the problems, the invention provides a technology for efficiently preparing potato wine by utilizing potatoes in Liangshan.
The technical scheme provided by the invention is as follows:
a preparation method of potato wine comprises the following steps:
steaming potato, steaming for the first time, steaming continuously with water for the second time, taking out, spreading for cooling, mixing with yeast powder, fermenting in a pool, distilling, precipitating, press filtering, storing for aging, and packaging to obtain the final product.
Further, the potatoes were washed and cut into 3 cm long pieces prior to steaming.
Further, before the mixed materials are put into a fermentation tank for fermentation, the specification of the fermentation tank is set, and the method specifically comprises the following steps: height 1.2 m, width 1.0 m and depth 1.2 m.
Furthermore, in the process of distilling the materials, a cold water circulating system is additionally arranged on a boiler for realizing distillation for cooling.
Further, solid slag and waste water generated in the fermentation process of the previous batch are recovered and added into the raw materials to be fermented of the next batch, wherein the proportion of the solid slag and the waste water is 30%.
Compared with the prior art, the invention has the advantages that:
the process provided by the invention fills the blank of the existing potato wine, not only improves the yield and production benefit of the potato wine, but also can improve the quality of the potato wine, reduce the requirement for producing wine from staple food, increase the additional value of potatoes, and can be widely popularized in the field of wine making.
Detailed Description
The present invention is described in further detail below.
The starch content of the Liangshan potatoes is about 17-22 percent and is far lower than the liquor yield of the traditional main grain for brewing wine such as rice, sorghum, corn and the like.
The process for preparing the potato wine provided by the invention comprises the following steps:
steaming potato, steaming for the first time, steaming continuously with water for the second time, taking out, spreading for cooling, mixing with yeast powder, fermenting in a pool, distilling, precipitating, press filtering, storing for aging, and packaging to obtain the final product.
The size and shape of the potato are changed, 3 cm is convenient for full fermentation and distillation and complete recovery of vinasse, and the purpose of environmental protection and cyclic utilization is achieved.
According to the fermentation pit for traditional Xiaoqu fen-flavor fermentation in southwest district, the fermentation pit is improved and optimized in volume capacity, so that conversion is more sufficient and full during potato fermentation, the fermentation time is shortened, fermentation is completed in three days, and the specific specification is 1.2 meters high, 1.0 meter wide and 1.2 meters deep.
Because the potatoes are root and stem block plants, except starch, the potatoes are a large amount of fibrous tissues, the potatoes are pasty when the temperature is too high in the distillation process, and the potatoes are insufficiently distilled when the temperature is too low, so that the wine yield and the quality of the potato wine are seriously influenced. Therefore, the equipment is improved, a water cooling system is arranged on an air outlet pipe of a boiler, cold water is added when the temperature is too high to circularly reduce the temperature, and the temperature required in the distillation process is adjusted through manual intervention.
Because the methanol ester in the plant cell wall and the pectin in the cytoplasm of the raw materials is not completely released in the fermentation process, 30 percent of solid residues and the distilled water in the previous batch are added in the raw materials in the next batch for reuse, thereby achieving the purpose of saturated cyclic utilization.
In the technological process provided by the invention, the starter is used as a saccharification leaven, the yeast consumption is less, the fermentation period is short, and the wine yield is high.
In conclusion, the potato wine prepared by the method provided by the invention achieves the functions of fully utilizing raw materials in the potato wine preparation process and further reducing the production cost on the basis of ensuring the quality of the potato wine, and has strong practicability. Moreover, the technical scheme provided by the invention is adopted to carry out the preparation process of the potato wine, so that the requirement for staple food grains is reduced, and the preparation range of the white spirit is expanded.
The present invention and the embodiments thereof have been described above, but the description is not limited thereto, and the embodiments shown in the detailed description are only one of the embodiments of the present invention, and the actual inventive content is not limited thereto. In summary, if those skilled in the art should be informed by the teachings of the present invention, it is within the scope of the present invention to design the similar manner and embodiments without any inventive step without departing from the spirit of the present invention.
Claims (5)
1. The preparation method of the potato wine is characterized by comprising the following steps:
steaming potato, steaming for the first time, steaming continuously with water for the second time, taking out, spreading for cooling, mixing with yeast powder, fermenting in a pool, distilling, precipitating, press filtering, storing for aging, and packaging to obtain the final product.
2. The method of claim 1, wherein the potatoes are washed and cut into 3 cm long blocks before steaming.
3. The method for preparing potato wine according to claim 1, wherein before the blended materials are put into a fermentation tank for fermentation, the specification of the fermentation tank is set, specifically: height 1.2 m, width 1.0 m and depth 1.2 m.
4. The method for preparing potato wine as claimed in claim 1, wherein a cold water circulation system is added to a boiler for distillation to reduce the temperature during the distillation of the material.
5. The method for preparing potato wine as claimed in claim 1, wherein the solid residue and the thin stillage produced in the previous fermentation are recovered and added to the raw material to be fermented in the next fermentation, and the ratio of the solid residue to the thin stillage is 30%.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202110979070.6A CN113717814A (en) | 2021-08-25 | 2021-08-25 | Preparation method of potato wine |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202110979070.6A CN113717814A (en) | 2021-08-25 | 2021-08-25 | Preparation method of potato wine |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN113717814A true CN113717814A (en) | 2021-11-30 |
Family
ID=78677825
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN202110979070.6A Pending CN113717814A (en) | 2021-08-25 | 2021-08-25 | Preparation method of potato wine |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN113717814A (en) |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105482946A (en) * | 2015-12-21 | 2016-04-13 | 沈文治成 | Preparation method for potato wine and potato wine |
| CN205473682U (en) * | 2016-04-01 | 2016-08-17 | 南丰县华夏五千年生态酒庄有限公司 | Sweet orange wine water comprehensive recovery utilization system of secondary distillation |
| CN105955345A (en) * | 2016-04-25 | 2016-09-21 | 四川理工学院 | Liquor distillation temperature control system |
-
2021
- 2021-08-25 CN CN202110979070.6A patent/CN113717814A/en active Pending
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105482946A (en) * | 2015-12-21 | 2016-04-13 | 沈文治成 | Preparation method for potato wine and potato wine |
| CN205473682U (en) * | 2016-04-01 | 2016-08-17 | 南丰县华夏五千年生态酒庄有限公司 | Sweet orange wine water comprehensive recovery utilization system of secondary distillation |
| CN105955345A (en) * | 2016-04-25 | 2016-09-21 | 四川理工学院 | Liquor distillation temperature control system |
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| 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 | ||
| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20211130 |