Preparation method of potato wine
A potato wine and potato technology, applied in the field of wine making, can solve the problems of nutrient destruction and high processing cost of potato wine, and achieve the effects of reducing energy waste, saving processing steps, and improving wine making efficiency
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Embodiment 1
[0026] A preparation method of potato wine, comprising the steps of:
[0027] Step 1: Choose potatoes and corn stalks that are free from rot and pests and diseases, wash the potatoes and corn stalks with clean water, keep the potato skins on the potatoes, slice and squeeze the potatoes to obtain mashed potatoes and potato juice, and cut the corn stalks into lengths 2cm pieces;
[0028] Step 2: Bake the mashed potatoes with a baking roller, the baking temperature is 90°C, and the baking time is 10 minutes. Baking until burnt and mushy is taken out, and the mushy mashed potatoes, pieces of corn stalks and water are mixed in a ratio of 5:2: 3 to form a mixture, heat the mixture to boil and continue for 30 minutes to obtain fermentation raw materials, break up the fermentation raw materials with an opening machine, and lower the temperature to 20-22°C;
[0029] Step 3: Add the koji and potato juice to the fermentation tank 24 hours in advance, then put the cooled fermentation mat...
Embodiment 2
[0033] A preparation method of potato wine, comprising the steps of:
[0034] Step 1: Choose potatoes and corn stalks that are free from rot and pests and diseases, wash the potatoes and corn stalks with clean water, keep the potato skins on the potatoes, slice and squeeze the potatoes to obtain mashed potatoes and potato juice, and cut the corn stalks into lengths 5cm pieces;
[0035] Step 2: Bake the mashed potatoes with a baking roller, the baking temperature is 100°C, and the baking time is 10 minutes. Baking until it becomes burnt, take it out, and mix the burnt mashed potatoes, pieces of corn stalks and water at a ratio of 5:2: 3 to form a mixture, heat the mixture to boil and continue for 30 minutes to obtain fermentation raw materials, break up the fermentation raw materials with an opening machine, and lower the temperature to 20-22°C;
[0036] Step 3: Add the koji and potato juice to the fermentation tank 48 hours in advance, then put the cooled fermentation materia...
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