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Potato distillate spirit brewing method

A potato and potato block technology, which is applied in the preparation of alcoholic beverages, etc., can solve the problems of underdeveloped deep processing and low economic benefits of processed products, and achieve the effects of low production cost, aromatic and mellow taste, and broad market prospects

Inactive Publication Date: 2013-07-31
王惠莹
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

my country has a wide planting area of ​​potatoes, and its output ranks first in the world. However, more than 90% of potatoes in my country are eaten fresh as vegetables, and their deep processing is underdeveloped. Most of the processed products are crude potato starch, vermicelli, vermicelli, etc., and the economic benefits of processed products are not high.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0016] The brewing method of a kind of potato liquor is as follows: 1) raw material pretreatment: wash and cut potatoes without mildew and deterioration; 2) steaming: pour potato pieces into hot water at 85°C and cook until the potato pieces After the color changes, pour out the water in the pot, continue to steam for 20 minutes, and then take out the pot. It is advisable for the potato pieces to be slightly hard when out of the pot; 3) Bacteria cultivation: cool the boiled potato pieces to 30°C, The distiller's koji with a mass ratio of 0.5% to the potato is stirred evenly and then packed into a box to cultivate bacteria, and then the sterilized chaff husk is used to float the surface, and then the surface is covered with corn distiller's grains. 0.08% and 0.2% respectively; incubation time is 20 hours; 4) Fermentation and distillation: cool the potato pieces after inoculation to 18°C, then put them in barrels and seal them for fermentation for 5 days; distill the mature ferme...

Embodiment 2

[0019] The brewing method of a kind of potato liquor is as follows: 1) Pretreatment of raw materials: wash and cut the potatoes without mildew and deterioration; 2) Cooking: pour the potato pieces into hot water at 90°C and cook until the potato pieces After discoloration, pour out the water in the pot, continue to steam and simmer for 18 minutes, and then take it out of the pot. It is advisable for the potato cubes to be slightly hard; The distiller's koji with a mass ratio of 0.53% to the potato is stirred evenly and then packed into a box to cultivate bacteria, and then the sterilized chaff husk is used to float the surface, and then the surface is covered with corn distiller's grains. 0.1% and 0.5% respectively; incubation time is 25h; 4) Fermentation and distillation: cool the inoculated potato pieces to 18°C, then put them in barrels and seal them for fermentation for 7 days; distill the fermented fermented grains, and then Cool to get the potato liquor of the present in...

Embodiment 3

[0022] The brewing method of a kind of potato liquor is as follows: 1) Pretreatment of raw materials: wash and cut the potatoes without mildew and deterioration; 2) Cooking: pour the potato pieces into hot water at 95°C and cook until the potato pieces After discoloration, pour out the water in the pot, continue to steam and simmer for 15 minutes, and then take it out of the pot. It is advisable for the potato cubes to be slightly hard when they come out of the pot; The distiller's koji with a mass ratio of 0.6% to the potato is stirred evenly, then packed into a box to cultivate bacteria, and then the sterilized chaff husk is used to float the surface, and then the surface is covered with corn distiller's grains. 0.15% and 0.7% respectively; the culture time is 30 hours; 4) Fermentation and distillation: cool the cultivated potato pieces to 20°C, then put them in barrels and seal them for fermentation for 8 days; Cool to get the potato liquor of the present invention.

[002...

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PUM

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Abstract

The invention discloses a potato distillate spirit brewing method, which comprises: cleaning potatoes with no mould rot and no deterioration, cutting the potatoes into blocks, cooking, adding distiller's yeast according to a mass ratio of the distiller's yeast to the potatoes of 0.5-0.6% to carry out bacterial culture for 20-30 h, fermenting for 5-8 d, and carrying out distillation on the fermented material to prepare the potato distillate spirit. The potato distillate spirit has characteristics of colorless and transparent liquor quality, fragrant and mellow smell, mild taste, no delayed effect and high nutrients, has functions of blood circulation promotion, cholesterol delaying and the like, and further has characteristics of simple brewing process, wide raw material source, low production cost, and broad market prospect.

Description

technical field [0001] The invention relates to a wine brewing method, in particular to a potato liquor brewing method. Background technique [0002] Baijiu is a kind of distilled liquor unique to China, also known as Shaojiu, Laobaigan, Shaodaozi, etc., with grains as the main raw materials, Daqu, Xiaoqu or wheat koji and wine mother as saccharification starter, after cooking, saccharification, fermentation, distillation The wine is colorless (or yellowish) transparent, has a pure aroma, is sweet and refreshing in the mouth, and has a high alcohol content. After storage and aging, it has a compound aroma mainly composed of esters. Appropriately drinking white wine has the function of promoting blood circulation and dredging the veins, increasing appetite, eliminating fatigue, cultivating sentiment, making people light and refreshing from the cold. However, liquor is mainly brewed from cereal grains such as rice, sorghum, and corn. Under the current situation of major food ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12G3/02
Inventor 王惠莹
Owner 王惠莹
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