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Method for preparing Rui chang yam white wine

A dried yam and wine-based technology, which is applied in the preparation of alcoholic beverages, methods based on microorganisms, biochemical equipment and methods, etc., can solve the problem of slow increase in the export volume of dry products and the amount of medicinal products, low alcohol yield, and miscellaneous flavors of liquor Focus on problems such as overcoming the unevenness of good and bad flora, reducing food loss, and improving the mellow taste of the entrance

Inactive Publication Date: 2012-12-12
付桂明 +4
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

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Problems solved by technology

Furthermore, it is difficult to transport and preserve fresh yam products over long distances, and the export volume of dry products and the amount of medicinal products increase slowly, which undoubtedly restricts the further development of Ruichang yam industry.
[0004] In Ruichang City, Jiangxi Province, there is also local wine made from Ruichang yam. However, due to the uneven flora in the traditional distiller's yeast, there are defects such as low yield rate and strong flavor of liquor.

Method used

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  • Method for preparing Rui chang yam white wine

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0021] A kind of preparation method of Ruichang yam liquor, concrete steps are as follows:

[0022] 1. Crushing: The washed and dried Ruichang yam is crushed and refined, and passed through a 2.0mm sieve to obtain the primary material;

[0023] 2. Cooking: add water to the initial material, make the water content of the initial material reach 50%, get the steamed material, put the steamed material in a steamer and cook at a temperature of 100°C for 25 minutes;

[0024] 3. Spread to dry: Take the steamed material out of the pot and let it cool down, so that the temperature drops rapidly, and the temperature of the material is controlled at 30°C;

[0025] 4. Mixing fermented grains: add 3.0% of the weight of the steamed material to the steamed material (the amylase and glucoamylase-producing Rhizopus, Aspergillus niger and Endospora in a ratio of 2:1:2) Mixing), and add 3.0% of the weight of the steamed material compound distiller's mother (the ratio of Saccharomyces cerevisiae...

Embodiment 2

[0038] The first preparation method of Ruichang yam liquor is characterized in that:

[0039] 1. Crushing: The washed and dried Ruichang yam is crushed and refined, and passed through a 1.5mm sieve to obtain the primary material;

[0040] 2. Cooking: add water to the initial material to make the water content of the initial material reach 45%, to obtain the steamed material, put the steamed material into a steamer and cook at a temperature of 85°C for 20 minutes;

[0041] 3. Spreading to dry: Take the cooked steamed material out of the pot and let it cool to make the temperature drop rapidly, and control the temperature of the material at 25°C;

[0042] 4. Mixing fermented grains: add 2.0% of the weight of the steamed material to the steamed material (the amylase, glucoamylase-producing Rhizopus, Aspergillus niger and Endospora in a ratio of 2:1:2) Mix), stir and stir well, and add 2.0% of the weight of steamed material compound distiller's mother (the ratio of Saccharomyces ...

Embodiment 3

[0047] The first preparation method of Ruichang yam liquor is characterized in that:

[0048] 1. Crushing: The washed and dried Ruichang yam is crushed and refined, and passed through a 2.5mm sieve to obtain the primary material;

[0049] 2. Cooking: add water to the initial material, make the water content of the initial material reach 55%, and obtain the steamed material, put the steamed material into a steamer and cook at a temperature of 90°C for 30 minutes;

[0050]3. Spread to dry: take the cooked steamed material out of the pot and let it cool down, so that the temperature drops rapidly, and the temperature of the material is controlled at 32°C;

[0051] 4. Mixing unstrained spirits: Add 5.0% of the weight of the steamed material to the steamed material (the amylase and glucoamylase-producing Rhizopus, Aspergillus niger and Endospora in a ratio of 2:1:2) Mixing), stirring evenly, and adding 5.0% of the weight of steamed material compound distiller's mother (the ratio o...

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Abstract

The invention discloses a method for preparing Rui chang yam white wine. The method includes taking dried Rui chang yam as a main wine stock, not adding or adding rice according to a ratio, crushing and refining the mixture, performing high temperature cooking, adding compound bran koji, using compound yeast wine, mixing the mixture according to a ratio of 2:1:2, using a multi-strain and multi-enzyme solid state saccharifying fermentation technology, performing solid state fermentation and solid state distillation to obtain the Rui chang yam white wine which is 30 V% to 60 V% fragrant and mellow and good in quality. The mouth mellow taste of white wine is improved, and defects that the good and the bad are intermingled in flora of traditional wine yeast, the wine yield is low and the wineforeign flavor is heavy are overcome. According to the Rui chang yam white wine prepared by the method, the taste of special mouth sticking and lingering and unique fragrance and special flavors of the Rui chang yam white wine are added on the basis that special flavors of traditional white wine are guaranteed, unique effects of invigorating spleen and supplementing qi and benefiting kidney and solidifying vitality are provided if the Rui chang yam white wine is taken frequently, and a good way is provided for the current Rui chang yam industry.

Description

technical field [0001] The invention relates to a preparation method of liquor, in particular to a preparation method of Ruichang yam liquor. Background technique [0002] Throughout history, people have been used to "drinking" to celebrate festive events, so the wine industry has become a pillar industry in social life; however, the traditional wine industry generally uses ingredients such as sorghum, rice, corn Waiting for the grain to be brewed will cause a large amount of loss of grain, which is not conducive to the stability and development of the country. [0003] Since the adjustment of agricultural structure, my country's yam industry has developed rapidly, and the planting volume has doubled every year. Ruichang yam is an excellent variety of yam that is a specialty of Ruichang. It is known as "Jiangnan ginseng" and has a long history of planting. It was an important product and medicinal material in Ruichang in the Ming Dynasty. In 2002, Ruichang yam was rated as...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12G3/02C12G3/12C12R1/645C12R1/845C12R1/685C12R1/865C12H6/02
Inventor 付桂明柯家柱周才富万茵胡明
Owner 付桂明
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