Processing method of sweet potato distilled liquor

A processing method and technology of sweet potato, applied in the field of preparation of alcoholic beverages, can solve the problems of inability to guarantee the stable quality of finished wine, low production efficiency of sweet potato wine, difficulty in large-scale production, etc., and achieve easy mechanized production and easy steaming and gelatinization , the effect of low production cost

Active Publication Date: 2013-01-09
SICHUAN GUANGYOU SWEET POTATO & FOOD PROD CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] The use of sweet potato to make wine has existed in ancient times. In the existing technology, some methods of processing sweet potato wine, such as solid-state method, etc., are still available. However, due to the crude technology and equipment, it is impossible to guarantee the stable quality of finished wine. Low efficiency, poor quality, difficult to scale production

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0027] A processing method of sweet potato shochu, comprising the following steps:

[0028] a. Ingredients: Cut the raw fresh sweet potatoes washed with water into slices or blocks, steam them with steam for 30 minutes, mash them into pulp or mud, spread them to cool down to 28-37°C, and then add 100% raw raw sweet potatoes 0.8% small koji (manufacturer: Jintai Jiuqu Factory in Meishan City, Sichuan Province, Xinxing Qu Pharmaceutical Factory in Chongqing, Lishi Liquor Qufang in Qionglai, Sichuan Province, etc., the same as the following), stir and mix evenly to obtain mixed raw materials;

[0029] b. Saccharification: put the mixed raw materials into a fermentation tank, seal and saccharify, stir once every 6 hours, and saccharify for 20 hours to obtain a saccharification mixture;

[0030] c. Fermentation: Add water with 40% weight of the saccharification mixture, stir and mix evenly, then seal the tank and ferment for 5 days to obtain the fermented mixture;

[0031] d. Dist...

Embodiment 2

[0033] A processing method of sweet potato shochu, comprising the following steps:

[0034] a. Ingredients: Cut the raw fresh sweet potatoes washed with water into slices or blocks, steam them for 40 minutes, mash them into pulp or mud, spread them to cool down to 28-37°C, and then add 100% raw raw sweet potatoes 0.3% Xiaoqu, stir and mix evenly to prepare mixed raw materials;

[0035] b. Saccharification: Put the mixed raw materials into a fermenter to seal and saccharify, stir once every 8 hours, and saccharify for 24 hours to obtain a saccharification mixture;

[0036] c. Fermentation: add water with 45% weight of the saccharification mixture, stir and mix evenly, then seal the tank and ferment for 8 days to obtain the fermented mixture;

[0037] d. Distillation: pump the fermented mixed material into a kettle still, and indirect steam heating and distillation to obtain sweet potato original wine.

Embodiment 3

[0039] A processing method of sweet potato shochu, comprising the following steps:

[0040] a. Ingredients: Cut the raw fresh sweet potatoes washed with water into slices or blocks, steam them with steam for 35 minutes, mash them into pulp or mud, spread them to cool down to 28-37°C, and then add 20% of the weight of fresh sweet potatoes as raw materials 0.6% of Xiaoqu, stir and mix evenly to prepare mixed raw materials;

[0041] b. Saccharification: Put the mixed raw materials into the fermenter to seal and saccharify, stir once every 7 hours, and the saccharification time is 20-24 hours to obtain the saccharification mixture;

[0042] c. Fermentation: add water with 40% weight of the saccharification mixture, stir and mix evenly, then seal the tank and ferment for 7 days to obtain the fermented mixture;

[0043] d. Distillation: pump the fermented mixed material into a kettle still, and indirect steam heating and distillation to obtain sweet potato original wine.

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PUM

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Abstract

The invention relates to a processing method of a sweet potato distilled liquor. The processing method is characterized by comprising the following steps of: cutting raw material fresh sweet potatoes washed by clear water into slices or blocks; steaming the sweet potato slices or blocks for 30-40 minutes by using steam and then mashing up the sweet potato slices or blocks into slurry or mud; spreading and cooling the slurry or mud to 28-37 DEG C, then adding 0.3-0.8 percent Xiaoqu or 8-12 percent Daqu of the weight of the raw material fresh sweet potatoes] and uniformly stirring and mixing; loading the mixed raw material into a fermentation tank for sealing and saccharifying and stirring once per 6-8 hours so as to obtain a saccharified mixed material, wherein the saccharifying time is 20-24 hours; adding water which is 30-60 percent of the weight of the saccharified mixed material, uniformly stirring and mixing and then fermenting for 5-8 days by sealing the material in a pot; and pumping the fermented mixed material into a kettle type distillation pan and indirectly heating by steam and distilling to obtain a product. The processing method uses the fresh sweet potatoes as the raw materials and has simple processing process, stable liquor quality and easy mechanical mass production, and finished product liquors are richer in the peculiar flavor of the sweet potatoes.

Description

technical field [0001] The invention belongs to the preparation of alcoholic beverages, and relates to a processing method of sweet potato shochu. Background technique [0002] Sweet potatoes have been cultivated and eaten in China for more than 400 years. Since the 21st century, the annual planting area of ​​sweet potatoes in China has been about 6 million hectares, and the annual output has been stable at more than 100 million tons, accounting for 60% and 85% of the world's total respectively. , in the country's crop production, sweet potato is second only to rice, wheat and corn. The use of sweet potatoes to make wine responds to the country's call for saving food consumption in the wine making industry, and will also open up a new road for large-scale utilization of Chinese sweet potato resources. [0003] The use of sweet potato to make wine has existed in ancient times. In the existing technology, some methods of processing sweet potato wine, such as solid-state metho...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): C12G3/02C12G3/12C12R1/69C12R1/845C12R1/685C12H6/02
Inventor 邹光友
Owner SICHUAN GUANGYOU SWEET POTATO & FOOD PROD CO LTD
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