Efficient and high quality wine brewing new technology of tuberous crop

A new technology, potato technology, applied in the new field of winemaking

Inactive Publication Date: 2016-07-27
LIUZHOU JINGYANG ENERGY SAVING TECH RES DEV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] The purpose of the present invention is to provide a more advanced technology, fine technology, easy to operate, practical and easy to popularize, fine grains and raw materials, aiming at the drawbacks of the existing potato and miscellaneous grain clinker solid-state and semi-solid fermentation winemaking technology and the market demand for potato and miscellaneous grain wine. Short fermentation period, excellent mash, high yield, high quality and energy saving, good wine quality, mellow aroma, green, safe and environmental protection, promote the use of new technologies for high-efficiency and high-quality potato wine making with more obvious comprehensive economic benefits

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0017] Use a cleaning machine to clean raw, dry cassava and sweet potatoes with skin, and weigh 60kg of cassava and 30kg of sweet potato with a base ratio of 10, according to the same ratio of raw and dry cassava to sweet potato (6:3), and crush them Machine crushed into 38 mesh slurry raw meal and powdery raw meal for later use, then weigh 60kg of slurry raw meal or powdery raw meal and 3kg of spice according to the ratio of slurry raw meal or powdery raw meal to spices 6:0.3 Mix and mix well with a blender for later use.

[0018] The crushed flavor-type pulpy raw meal and powdery raw meal are weighed according to the ratio of pulpy raw meal to distiller's koji and purified water at 100:0.7:280 (when the temperature is higher than 30°C, add water to 280°C with 0.7 koji). 100kg of ingredients, 0.7kg of distiller's yeast, 280kg of purified water, according to the ratio of powdery raw material to distiller's yeast and purified water is 100:0.6:300 (when the temperature is higher...

Embodiment 2

[0021] Use a cleaning machine to clean raw, dry cassava and sweet potatoes with skin, and weigh 55kg of cassava and 35kg of sweet potato with a base ratio of 10, according to the same ratio of raw and dry cassava to sweet potato, which is 5.5:3.5, and crush them. Machine crushed into 39 mesh slurry raw meal and powdery raw meal for later use, then weigh 55kg of slurry raw meal or powdery raw meal and 2.5 kg for mixing, and use a mixer to stir and stir for later use.

[0022] The crushed flavor-type pulpy raw meal and powdery raw meal are weighed according to the ratio of pulpy raw meal to distiller's koji and purified water at 100:0.75:270 (when the temperature is lower than 30°, use 0.75 koji and add water 270) to weigh the raw meal 100kg, 0.75kg of distiller's yeast, 270kg of purified water, according to the ratio of powdered raw material to distiller's yeast, purified water is 100:0.7:290 (the temperature is lower than 30°, add 0.7 of koji with 290 of water), weigh 100kg of...

Embodiment 3

[0025] Use a cleaning machine to clean raw, dry cassava and sweet potatoes with skin, and weigh 50kg of cassava and 40kg of sweet potato with a base ratio of 10, according to the same ratio of raw and dry cassava to sweet potato as 5:4, and grind them Machine crushed into 38 mesh slurry raw meal and powdery raw meal for later use, then weigh 50kg of slurry raw meal or powdery raw meal and 2kg of spices according to the ratio of slurry raw meal or powdery raw meal to spices 5:0.2 Mix and mix well with a blender for later use.

[0026] The crushed flavor-type pulpy raw meal and powdery raw meal are weighed according to the ratio of pulpy raw meal to wine koji and purified water at 100:0.8:260 (when the temperature is lower than 20°, use koji 0.8 and add water 260) to weigh the raw meal 100kg, 0.8kg of distiller's yeast, 260kg of purified water, according to the ratio of powdery raw material to distiller's yeast and purified water is 100:0.8:280 (when the temperature is lower tha...

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PUM

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Abstract

The invention relates to an efficient and high quality wine brewing new technology of tuberous crop. The technology comprises: weighing cleaned raw, dry cassava and sweet potato in a same proportion of raw cassava and dry cassava to sweet potato of 6-5:3-4, then crushing the materials respectively with a crusher into 38-40mesh scented pulp raw material and powder raw material, then weighing the pulp raw material, koji and purified according to a ratio of 100:0.7-0.8:260-280 and weighing the powder raw material, koji and purified according to a ratio of 100:0.6-0.8:280-300 respectively, and putting the mixtures into a fermentation tank or pool respectively to conduct anaerobic fermentation for 12 days till the mash liquid turns dark brown, thus obtaining thoroughly fermented material, then putting the mature mash material into wine steaming equipment to conduct distillation, then filling a special bottle with the obtained wine, and carrying out sealing upgrading for 13-15 days, thus obtaining a finished product.

Description

technical field [0001] The invention relates to a new technology for brewing wine, in particular to a new technology for high-efficiency and high-quality potato wine making. technical background [0002] Human wine-making technology has been developed for thousands of years. In ancient times, human beings knew to discover and learn the technology of mashing tuber root plants to seal and bury oxygen-isolated saccharification and fermentation raw wine technology from nature. So far, people are also constantly researching and developing the solid-state, semi-solid, high-efficiency and high-quality fermentation technology of using cassava, sweet potato and other potato root grains to ferment wine. The high-tech requirements of liquid fermentation to brew mellow wine have stagnated the development of potato grain wine making technology, resulting in potato grains, especially cassava, which can only be used to produce ethanol as disinfectant and fuel. Due to the lagging potato fe...

Claims

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Application Information

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IPC IPC(8): C12G3/02
Inventor 韦战
Owner LIUZHOU JINGYANG ENERGY SAVING TECH RES DEV
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