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Preparation method of sweetpotato fermented Baijiu

A sweet potato and liquor technology, applied in the field of food processing, can solve the problems such as mixing of miscellaneous bacteria, unfavorable improvement of wine products by fermentation time and fermentation means, poor texture, etc., and achieves the effects of low production cost, simple production and processing technology, and pleasant aftertaste.

Inactive Publication Date: 2019-02-15
福建融万安农业发展有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0011] However, this method firstly still has the risk of mixed bacteria, and secondly, the fermentation time and fermentation method used in this method are not conducive to the improvement of wine products, and the texture is poor

Method used

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  • Preparation method of sweetpotato fermented Baijiu
  • Preparation method of sweetpotato fermented Baijiu
  • Preparation method of sweetpotato fermented Baijiu

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0033] A method for preparing sweet potato shochu liquor, comprising the following steps: (1) Raw material processing: take sweet potatoes, wash, peel, cut into pieces, steam, and spread to cool; (2) Saccharification: add After the treatment, 7% wheat koji by weight of the raw material was added, and then cooled boiling water was added to make the ratio of material to liquid 1:1.5, and then mixed evenly, incompletely sealed for 3 days, the control conditions were temperature 35°C, temperature difference ± 2°C, pH 7.0, 8wt% inoculum is the best fermentation condition to obtain the saccharification mixture; (3) main fermentation: transfer the saccharification mixture into the fermenter, inoculate the mixed strains, the mixed strains include yeast and Bacillus subtilis, yeast The content of Bacillus subtilis is 5%, and the amount of mixed bacteria is 0.25% by weight. The temperature is controlled within 25~35°C through three times of raking process, and the time is 5 days. When the ...

Embodiment 2

[0038] A method for preparing sweet potato shochu liquor, comprising the following steps: (1) Raw material processing: take sweet potatoes, wash, peel, cut into pieces, steam, and spread to cool; (2) Saccharification: add The glucoamylase of 7% of the weight of the raw material after the treatment is added to the boiled water after cooling to make the ratio of material to liquid 1:1.5, then mix evenly, and seal it incompletely for 5 days. The control conditions are temperature 35 ° C, temperature difference ± 2 ° C, pH 7.0, 8wt% inoculum is the best fermentation condition to obtain the saccharification mixture; (3) main fermentation: transfer the saccharification mixture into the fermenter, inoculate the mixed strains, the mixed strains include yeast and Bacillus subtilis, yeast The content of Bacillus subtilis is 9%, and the amount of mixed bacteria is 0.45% by weight. The temperature is controlled within 25~35°C through three times of raking process, and the time is 5 days. W...

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Abstract

A preparation method of sweetpotato fermented Baijiu comprises the following steps: (1) raw material treatment: cleaning sweetpotatoes, steaming for cooking thoroughly, cooling in a spreading manner,and adding sweetpotato starch; (2) saccharification: adding wheat koji into the treated raw material obtained in step (1), adding cooled boiling water, mixing uniformly, sealing to obtain a saccharified mixture; (3) main fermentation: transferring saccharified mixture into a fermentation tank, and inoculating mixed strains which are Saccharomyces cerevisiae and Bacillus subtilis; (4) post-fermentation: sealing a product obtained in step (3) for fermentation for 10-30 days to obtain a fermented mixture; (5) distilling the fermented mixture and collecting intermediate fraction; (6) blending thefraction obtained in step (5) and aging to obtain the finished sweetpotato fermented Baijiu. The finished sweetpotato fermented Baijiu prepared according to the method provided in the invention is rich in unique flavor of sweetpotatoes; in addition, in the invention, the production processing is concise, the production cost is low, energy is saved, the quality of finished sweetpotato fermented Baijiu is stable, the quality of the product is good, and the practicability is high.

Description

technical field [0001] The invention belongs to the technical field of food processing, and in particular relates to a preparation method of sweet potato shochu liquor. Background technique [0002] Wine has a long history in our country. It has always been favored by Chinese consumers for its profound cultural heritage, rich aroma and taste. However, with the rapid development of the wine industry, the demand for wine market has increased in recent years. Gradually slowed down, and even showed negative growth. As early as the end of the last century, with the continuous improvement of people's living standards, the country proposed that wine should be developed in the direction of low alcohol, high quality, nutrition and functionality. In my country's alcoholic beverages market, not only the age of the consumer group has begun to become younger, but also people's consumption habits and consumption patterns have changed from the original drinking addiction to intoxication t...

Claims

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Application Information

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IPC IPC(8): C12G3/02
CPCC12G3/02
Inventor 魏孝龙
Owner 福建融万安农业发展有限公司
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