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Sweet potato liquor and making technology thereof

A production process, sweet potato technology, applied in the field of sweet potato wine and its production process, can solve the problems of no health preservation effect, moisture generation, etc., and achieve the effect of solving moisture, high nutritional value, and high market prospect

Inactive Publication Date: 2015-10-28
谢开龙
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Although beer consumes less food, it has no health-preserving effect, and drinking too much will produce moisture. Frequent drinking of beer may cause rheumatoid arthritis and other diseases

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0037] Take 5 kg of sweet potatoes, steam them, mash them into mud, add 8 kg of warm water at 50°C for dilution, and obtain sweet potato pulp. The temperature of warm water is 30°C. Add 0.6 kg of malt to the sweet potato pulp for saccharification for 1 hour, then raise the temperature to 100° C., and boil for 3 hours until it becomes Tangxi. Then put Tangxi into the greenhouse, add 0.7kg of distiller’s koji, and carry out the first fermentation at 45°C, then open the tank, add 0.2kg of bamboo yellow, 0.7kg of fruit juice for coloring, and finally send it to the greenhouse, and ferment again at 25°C for 50 days , to obtain the finished sweet potato wine.

[0038] The whole winemaking process is mainly divided into clarification, blending, ultraviolet sterilization, fine filtration, aging and bottling. The sweet potato wine obtained is light red in color, spicy, slightly sweet and sour, and has an alcohol content of about 10 degrees.

Embodiment 2

[0040] Take 5 kg of sweet potatoes, steam them, mash them into mud, and then add 10 kg of warm water at 60°C for dilution to obtain sweet potato pulp. The temperature of warm water is 30°C. Then add 2 kg of malt to the sweet potato pulp for saccharification for 1 hour, then raise the temperature to 100°C and boil for 8 hours until it becomes Tangxi. Then put Tangxi into the greenhouse, add 0.42kg of distiller’s yeast, and ferment for the first time at 65°C, then open the tank, add 0.14kg of bamboo yellow, 0.14kg of fruit juice for coloring, and finally send it into the greenhouse, and ferment again at 45°C for 100 days , to obtain the finished sweet potato wine.

[0041] The obtained sweet potato wine is light red in color, spicy and sweet in taste, and has an alcohol content of about 40 degrees.

Embodiment 3

[0043] Take 5 kg of sweet potatoes, steam them, mash them into mud, and then add 7 kg of cold water at 65°C for dilution to obtain sweet potato pulp. The temperature of the cold water is 5°C. Then add 1 kg of malt to the sweet potato pulp for saccharification for 5 hours, then raise the temperature to 100°C and boil for 5 hours until it becomes Tangxi. Then put Tangxi into the greenhouse, add 0.57kg of distiller’s koji for the first fermentation at 50°C, then open the tank, add 0.28kg of bamboo yellow, 0.4kg of fruit juice for coloring, and finally send it to the greenhouse for another 100 days of fermentation at 35°C , to obtain the finished sweet potato wine.

[0044] The obtained sweet potato wine is tea-red in color, slightly spicy and sweet in taste, and has an alcohol content of about 20 degrees.

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Abstract

The invention discloses sweet potato liquor and a making technology thereof. The sweet potato liquor comprises, by weight, 25-38% of sweet potatoes, 3-10% of malt, 3-5% of yeast, 1-2% of tabasheer and the balance water. Meanwhile, juice can be added to change the color and taste of the liquor. According to the sweet potato liquor, farm crop products not belonging to staple food are used as main raw materials for brewing the liquor, so that fermentation and brewing are performed; by adjusting the ratio of the malt, the yeast, the tabasheer, water and the juice, the taste, concentration and color of the finished liquor can be adjusted so as to meet the actual requirement of different crowds, and the sweet potato liquor has the wide market prospect and the high nutritive value and healthcare effect for the human body.

Description

technical field [0001] The invention relates to a wine, in particular to a sweet potato wine and a production process thereof. Background technique [0002] Health and health wine is a kind of wine unique to China. It is made from grains and grains through fermentation and other processes. However, grains are the main source of food for people, and their daily consumption is extremely high. If other agricultural products can be selected as the main raw materials for wine making, it can greatly alleviate food consumption and alleviate the food shortage environment in today's society. Although beer consumes less food, it has no health-preserving effect, and drinking too much will produce moisture. Frequent drinking of beer may cause rheumatoid arthritis and other diseases. [0003] Sweet potato is a high-yield crop in my country and has extremely high nutritional value. However, the number of people who take sweet potato as their main food in my country is small, and their da...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12G3/02
CPCC12G3/02
Inventor 谢开龙
Owner 谢开龙
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