Purple sweet potato rice wine and production method thereof

A technology of purple sweet potato and rice wine, applied in the field of beverage processing, to achieve the effect of excellent flavor, sweet and sour wine juice

Inactive Publication Date: 2007-10-31
纪荣起
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The research on purple sweet potato in my country began in 1995. Over the years, extensive and in-depth research has been carried out in various aspects such as va

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0025] According to the above process steps of the present invention and the formula of raw material components, take 2.1kg of purple sweet potato, cut into pieces, cook, cool, beat into a paste and keep warm at about 30°C, weigh 25kg of glutinous rice, wash it clean, Soak in water for 18-20 hours, then cook, start timing after steaming, sprinkle with cold boiled water after 30 minutes, continue steaming for 10 minutes, take out the steamed rice and cool it to about 30°C, put the steamed and cooled glutinous rice and paste The purple sweet potato is fully stirred, mixed evenly, and 0.30kg of distiller's yeast is added in two times to obtain a mixture of glutinous rice and purple sweet potato. A cylindrical cavity is dug in the above-mentioned mixture, and the remaining amount of distiller's yeast 2.7kg and water (to ensure that the moisture content is About 50% of the total amount of rice wine) is sprinkled on the surface of the mixture, sealed after the mixture is fully fermen...

Embodiment 2

[0027] 25kg of glutinous rice, 2.1kg of purple sweet potato and 3.3kg of distiller's yeast were placed at 30°C and fermented for 48 hours.

Embodiment 3

[0029] 25kg of glutinous rice, 2.1kg of purple sweet potato and 4.0kg of distiller's yeast were placed at 32°C and fermented for 51 hours.

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PUM

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Abstract

The invention discloses a processing method of purple sweet potato rice wine, which comprises the following steps: choosing purple sweet potato and glutinous rice as raw material; allocating with mass percent as 30-42% glutinous rice, 3. 0-5. 5% purple sweet potato, 3. 5-6. 5% barm and water; getting the product.

Description

technical field [0001] The invention relates to a purple sweet potato rice wine drink and a processing method thereof, in particular to a processing method of rice wine using purple sweet potato and glutinous rice as main raw materials, and belongs to the field of beverage processing. Background technique [0002] Purple sweet potato refers to a kind of sweet potato with purple-red or purple-black flesh color. It is a kind of fine and specific sweet potato variety recently developed. In addition to the various nutrients contained in ordinary sweet potato, its tubers are also rich in antioxidants. The health-care natural anthocyanin pigment, which integrates multiple functions such as nutrition, health care and coloring, has attracted extensive attention from researchers at home and abroad. The research on purple sweet potato in my country began in 1995. Over the years, extensive and in-depth research has been carried out in various aspects such as variety improvement, pigmen...

Claims

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Application Information

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IPC IPC(8): C12G3/02
Inventor 纪荣起
Owner 纪荣起
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