CN1254006A - Preparation process of sweet potato liquor and sweet potato myrica alcohol liquor - Google Patents
Preparation process of sweet potato liquor and sweet potato myrica alcohol liquor Download PDFInfo
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- CN1254006A CN1254006A CN 99120791 CN99120791A CN1254006A CN 1254006 A CN1254006 A CN 1254006A CN 99120791 CN99120791 CN 99120791 CN 99120791 A CN99120791 A CN 99120791A CN 1254006 A CN1254006 A CN 1254006A
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- sweet potato
- alcohol liquor
- liquor
- myrica
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Abstract
The preparation process of sweet potato alcoholic liquor and sweet potato arbutus liquor includes the following steps: using sweet potato as raw material, cleaning, cooking, pulverizing, cooling, mixing with distillers' yeast uniformly, seal fermenting, mixing with grain mash, continuously cooking in cooking vat so as to obtain the sweet potato alcoholic liquor containing 35-38 percent alcohol. Adding arbutus and white sugar in sweet potato alcoholic liquor, seal fermenting, and filtering so as to obtain the sweet potato arbutus liquor containing 18.5 per cent alcohol and 0.45 deg. of acidity. Said invention is simple in preparation process, good in taste, contains several amino acids and possesses the functions of removing summer-heat, promoting the production of the body fluid to quench thirst and improving appetite for food, etc..
Description
The present invention relates to the preparation technology of wine.
Along with the improvement day by day of living standards of the people with improve constantly, wide variation have also taken place in people's alcohol drinking patterns, are turned to the low alcohol fruit wine of nutritional type gradually by the big high spirit of pungency, extremely people's the favor with its unique local flavor of different fruit wine.Cultivated area in China's southern area sweet potato and red bayberry is bigger, and output is higher, and resource is very abundant, with sweet potato system wine, can change the present situation of grain system wine, reaches with the purpose of potato for grain.The red bayberry sour and sweet palatability, nutritious, certain disease to people has special curative effect, and the red bayberry ripening stage is short, past is not owing to there is deep processing development, run into high yield and cause a large amount of wastes of rotting often, how rationally utilizing these superior resources to carry out these resources of deep processing development will be the problem that is worth research.
Purpose of the present invention just is rationally to utilize sweet potato and these superior resources of red bayberry and carries out deep processing development, proposes that a kind of pungency is little, the sweet potato alcohol liquor that is rich in nutrition and the preparation technology of sweet potato myrica alcohol liquor.
Embodiment of the present invention comprise the preparation technology of sweet potato alcohol liquor and the preparation technology of sweet potato myrica alcohol liquor.
The preparation technology of sweet potato alcohol liquor:
(1) select for use anosis sweet potato (or sweet potato is done) to be basic raw material;
(2) earlier sweet potato is cleaned, the sweet potato of cleaning (or sweet potato is done) is cooked;
(3) pulverize and naturally cool to about 20 ℃;
(4) drop into distiller's yeast and mixing thoroughly in proportion;
(5) be sealed in fermentation certain hour in the cylinder altar;
(6) fermented product drops in proportion through disinfectant rough rice chaff, and mixes and stirs;
(7) place carry out in the steamer continuously cooking up to go out fully drinks alcoholic strength be the sweet potato alcohol liquor of 35-38 degree;
(8) carry out sampling inspection by the hygienic standard of sweet potato alcohol liquor;
(9) carry out filling and sealing after qualified and wait for and dispatching from the factory, or seal the preparation of making sweet potato myrica alcohol liquor up for safekeeping.The preparation technology of sweet potato myrica alcohol liquor:
(1) the sweet potato alcohol liquor unlatching of sealing up for safekeeping is dropped into red bayberry, white sugar in proportion, place to seal in the cylinder altar and brewage fermentation;
(2) the above-mentioned mixture of brewageing fermentation is filtered, residue is discarded, and it is that 18.5 degree, acidity are the sweet potato myrica alcohol liquor of 0.45 degree that filtered juice is alcoholic strength;
(3) carry out sampling inspection by the hygienic standard of sweet potato myrica alcohol liquor;
(4) carry out filling and sealing after qualified, warehouse-in dispatches from the factory.
The present invention has rationally utilized sweet potato and these superior resources of red bayberry, make sweet potato alcohol liquor and sweet potato myrica alcohol liquor,, not only solved problem for grain system wine for the deep processing development of sweet potato and red bayberry contributes, and technology is simple, do not need to blend allotment, do not add any pigment and sanitas, made wine mouthfeel is good, nonirritant, nutritious, contain multiple amino acids after tested, having relieves summer heat promotes the production of body fluid, diuresis is good for the stomach, separate and cry down the effect of rushing down, going wind to invigorate blood circulation, improve a poor appetite.
Description of drawings.
Fig. 1 is a sweet potato alcohol liquor preparation technology schema of the present invention.
Fig. 2 is a sweet potato myrica alcohol liquor preparation technology schema of the present invention.
Below with reference to accompanying drawing the present invention is elaborated again.
As shown in Figure 1, the step of preparation process of sweet potato alcohol liquor is as follows:
(1) select for use the more anosis sweet potato of starch-containing amount (or sweet potato is done) as basic raw material;
(2) earlier sweet potato is cleaned, boil the sweet potato of cleaning (or sweet potato is done) well-done;
(3) in pot, pulverize with stainless steel pulverizing machine and allow it naturally cool to about 20 ℃ boiling well-done sweet potato;
(4) drop into the self-control distiller's yeast in proportion, the formulation weight per-cent of its input is:
Sweet potato 90-95%
Distiller's yeast 5-10%
And mix thoroughly.
(5) sweet potato that will be equipped with distiller's yeast is sealed in and allows its fermentation in the cylinder altar, fermentation time and there and then room temperature relative, and general temperature needs 30-45 days about 20 ℃, and the low fermentation time of temperature will be grown, and the high fermentation time of temperature is short;
(6) fermented product drops in proportion through disinfectant rough rice chaff, and mixes and stirs, and the purpose of mixing and stirring the rough rice chaff is the ventilation property that increases in the fermented product, accelerates wine speed, and the formulation weight per-cent that mixes and stirs rough rice grain is:
Fermented product: 75-85%
Rough rice chaff: 15-25%
(7) fermented product that will mix and stir the rough rice chaff places and carries out continuously cooking in the stainless steel steamer till going out drinks fully, and the drinks that come out are the sweet potato alcohol liquor that contains 35-38 degree alcoholic strength;
(8) carry out sampling inspection by the hygienic standard of sweet potato alcohol liquor, it is 1 as follows that inspection content is tabulated:
Table 1
| Test item unit's standard value |
| First ferment g/100ml≤0.12 assorted ferment oil g/100ml≤0.20 plumbous mg/L≤1 alcoholic strength 0/0 (v/v)-prussiate mg/L≤2 |
(9) carry out the filling and sealing wait after the assay was approved and dispatch from the factory, or put into stainless steel steel cylinder altar and seal the preparation of making sweet potato myrica alcohol liquor up for safekeeping.
As shown in Figure 2, the step of preparation process of sweet potato myrica alcohol liquor is as follows:
(1) sweet potato alcohol liquor of sealing up for safekeeping is opened, be equipped with new arbutus and white sugar in proportion, seal and brewageed fermentation 3-12 month.The formulation weight per-cent of sweet potato alcohol liquor, red bayberry, white sugar is:
Potato wine 28-75%
Red bayberry 24-70%
White sugar 1-2%
(2) will contain sweet potato alcohol liquor, red bayberry, the mixture of white sugar through brewageing fermentation and filter with Stainless Steel Filter, it is discarded to stay remaining filter residue, and it is that 18.5 degree, acidity are the sweet potato myrica alcohol liquor of 0.45 degree that filtered juice is alcoholic strength;
(3) carry out sampling inspection by the hygienic standard of sweet potato myrica alcohol liquor, it is 2 as follows that inspection content is tabulated:
Table 2
| Test item unit's standard value |
| Total number of bacteria/ml≤50 coliform MPN/100ml≤3 methyl alcohol g/100ml≤plumbous the mg/L in 1.2 fusel oil g/100ml≤0.12≤1 alcoholic strength % 〉=16 acidity g/100ml-manganese mg/L- |
(4) carry out filling and sealing after qualified, warehouse-in dispatches from the factory.
The present invention is when the preparation sweet potato myrica alcohol liquor, if get sweet potato alcohol liquor 30%, red bayberry 69%, white sugar 1%, the sweet potato myrica alcohol liquor alcoholic strength of brewageing is 15 degree, and mouthfeel red bayberry fragrance is many, and acid is many.
If sweet potato alcohol liquor gets 60%, red bayberry 39%, white sugar 1%, the sweet potato myrica alcohol liquor alcoholic strength of brewageing is 25 degree, and the mouthfeel wine flavour is many, and red bayberry acidity is few.
Claims (7)
1. the preparation technology of sweet potato alcohol liquor and sweet potato myrica alcohol liquor is characterized in that the step of preparation process of described sweet potato alcohol liquor is as follows:
(1) select for use anosis sweet potato (or sweet potato is done) to be basic raw material;
(2) earlier sweet potato is cleaned, the sweet potato of cleaning (or sweet potato is done) is cooked;
(3) pulverize and naturally cool to about 20 ℃;
(4) drop into distiller's yeast and mixing thoroughly in proportion;
(5) be sealed in fermentation certain hour in the cylinder altar;
(6) fermented product drops in proportion through disinfectant rough rice chaff, and mixes and stirs;
(7) place carry out in the steamer continuously cooking up to go out fully drinks alcoholic strength be the sweet potato alcohol liquor of 35-38 degree;
(8) carry out sampling inspection by the hygienic standard of sweet potato alcohol liquor;
(9) carry out filling and sealing after qualified and wait for and dispatching from the factory, or seal the preparation of making sweet potato myrica alcohol liquor up for safekeeping.
2. the preparation technology of sweet potato alcohol liquor as claimed in claim 1 and sweet potato myrica alcohol liquor is characterized in that the preparation technology of described sweet potato myrica alcohol liquor is as follows:
(1) the sweet potato alcohol liquor unlatching of sealing up for safekeeping is dropped into red bayberry, white sugar in proportion, place to seal in the cylinder altar and brewage fermentation;
(2) the above-mentioned mixture of brewageing fermentation is filtered, residue is discarded, and it is that 18.5 degree, acidity are the sweet potato myrica alcohol liquor of 0.45 degree that filtered juice is alcoholic strength;
(3) carry out sampling inspection by the hygienic standard of sweet potato myrica alcohol liquor;
(4) carry out filling and sealing after qualified, warehouse-in dispatches from the factory.
3. the preparation technology of sweet potato alcohol liquor as claimed in claim 1 and sweet potato myrica alcohol liquor is characterized in that the formulation weight per-cent of sweet potato and distiller's yeast is:
Sweet potato 90-95%
Distiller's yeast 5-10%
4. the preparation technology of sweet potato alcohol liquor as claimed in claim 1 and sweet potato myrica alcohol liquor, the time that it is characterized in that being sealed in fermentation in the cylinder altar is: room temperature needs 30-45 days for about 20 ℃.
5. the preparation technology of sweet potato alcohol liquor as claimed in claim 1 and sweet potato myrica alcohol liquor is characterized in that the formulation weight per-cent of fermented product and rough rice chaff is:
Fermented product 75-85%
Rough rice chaff 15-25%
6. the preparation technology of sweet potato alcohol liquor as claimed in claim 2 and sweet potato myrica alcohol liquor is characterized in that the formulation weight per-cent of sweet potato alcohol liquor, red bayberry, white sugar is:
Potato wine 28-75%
Red bayberry 24-70%
White sugar 1-2%
7. the preparation technology of sweet potato alcohol liquor as claimed in claim 2 and sweet potato myrica alcohol liquor, it is 3-12 month that fermentation time is brewageed in the sealing that it is characterized in that sweet potato alcohol liquor, red bayberry, white sugar.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN99120791A CN1086200C (en) | 1999-10-14 | 1999-10-14 | Preparation process of sweet potato liquor and sweet potato myrica alcohol liquor |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN99120791A CN1086200C (en) | 1999-10-14 | 1999-10-14 | Preparation process of sweet potato liquor and sweet potato myrica alcohol liquor |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN1254006A true CN1254006A (en) | 2000-05-24 |
| CN1086200C CN1086200C (en) | 2002-06-12 |
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| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN99120791A Expired - Fee Related CN1086200C (en) | 1999-10-14 | 1999-10-14 | Preparation process of sweet potato liquor and sweet potato myrica alcohol liquor |
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| Country | Link |
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Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101724534B (en) * | 2009-12-30 | 2013-01-09 | 邹光友 | Processing method of sweet potato distilled liquor |
| CN103468480A (en) * | 2013-09-29 | 2013-12-25 | 黄平县润发药业农民专业合作社 | Waxberry wine |
| RU2769349C1 (en) * | 2020-10-01 | 2022-03-30 | Федеральное государственное бюджетное образовательное учреждение высшего образования "Кубанский государственный технологический университет" (ФГБОУ ВО "КубГТУ") | Method of producing potato liqueur |
Family Cites Families (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1020922C (en) * | 1986-08-03 | 1993-05-26 | 浙江省常山县酒厂 | Steam and boil of sweet potato at low temp.- tank formentation technology of alcohol |
| CN1204688A (en) * | 1997-07-08 | 1999-01-13 | 淄博市西单生物工程研究所 | Selenium-containing white spirit and its preparation method |
-
1999
- 1999-10-14 CN CN99120791A patent/CN1086200C/en not_active Expired - Fee Related
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101724534B (en) * | 2009-12-30 | 2013-01-09 | 邹光友 | Processing method of sweet potato distilled liquor |
| CN103468480A (en) * | 2013-09-29 | 2013-12-25 | 黄平县润发药业农民专业合作社 | Waxberry wine |
| RU2769349C1 (en) * | 2020-10-01 | 2022-03-30 | Федеральное государственное бюджетное образовательное учреждение высшего образования "Кубанский государственный технологический университет" (ФГБОУ ВО "КубГТУ") | Method of producing potato liqueur |
Also Published As
| Publication number | Publication date |
|---|---|
| CN1086200C (en) | 2002-06-12 |
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