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Method for brewing sticky rice-purple sweet potato wine

A technology of purple sweet potato wine and glutinous rice, which is applied in the preparation of alcoholic beverages and other directions, can solve problems such as inability to reflect utilization value, and achieve the effects of low production cost, wide source of raw materials, and aromatic and mellow smell.

Inactive Publication Date: 2013-09-25
郑通彪
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] Among the existing purple potato resources, the processed products are mostly crude purple potato vermicelli, vermicelli, purple potato chips, etc., which cannot reflect its real utilization value

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0017] A brewing method of glutinous rice and purple sweet potato wine, the steps are:

[0018] The steamed or boiled purple sweet potato and glutinous rice are mixed in a weight ratio of 10:1, wherein the purple sweet potato is chopped into pieces before cooking, and the glutinous rice is soaked in water for 7 hours before cooking. Add 0.6% white wine koji by weight of the mixture, ferment at 33°C for 2 days, then continue to ferment at 20°C for 2 months, filter and distill the fermented liquid to obtain purple sweet potato wine.

[0019] The glutinous rice and purple sweet potato wine prepared according to the above scheme has a degree of 60 degrees, a liquor yield of 10%, a transparent and clear wine body, a mixed fermentation aroma of glutinous rice and purple sweet potato, soft taste and no stamina.

Embodiment 2

[0021] A brewing method of glutinous rice and purple sweet potato wine, the steps are:

[0022] The steamed or boiled purple sweet potato and glutinous rice are mixed in a weight ratio of 12:1, wherein the purple sweet potato is chopped into pieces before cooking, and the glutinous rice is soaked in water for 12 hours before cooking. Add 1% white wine koji by weight of the mixture, ferment at 30°C for 3 days, then continue to ferment at 25°C for 1 month, filter and distill the fermented liquid to obtain purple sweet potato wine.

[0023] The glutinous rice and purple sweet potato wine prepared according to the above scheme has a degree of 65 degrees, a liquor yield of 8%, a slightly layered wine quality, a mixed fermentation aroma of glutinous rice and purple sweet potato, and a mild taste.

Embodiment 3

[0025] A kind of brewing method of glutinous rice purple sweet potato wine, its steps are:

[0026] Mix the steamed or boiled purple sweet potato and glutinous rice in a weight ratio of 8:1, wherein the purple sweet potato is chopped into pieces before cooking, and the glutinous rice is soaked in water for 1 hour before cooking. Add 0.01% white wine koji by weight of the mixture, ferment at 35°C for 1 day, then continue to ferment at 15°C for 3 months, filter and distill the fermented liquid to obtain purple sweet potato wine.

[0027] The glutinous rice and purple sweet potato wine prepared according to the above scheme has a degree of 55 degrees and a liquor yield of 12%. The wine quality is colorless and transparent, and the wine body is slightly turbid.

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PUM

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Abstract

The invention discloses a method for brewing a sticky rice-purple sweet potato wine. The method comprises the following steps of: mixing purple sweet potato and sticky rice both steamed and cooked previously together in a weight ratio of (8-12): 1, adding yeast accounting for 0.01%-1% of the weight of the mixture, fermenting for 1-3 days at temperature in the range from 30 to 35 DEG C at first, and then continuing fermenting for 1-3 months at the temperature in the range from 15 to 25 DEG C; and finally, filtering and distilling the fermentation liquor, thereby obtaining the purple sweet potato wine. The purple sweet potato wine prepared by the method provided by the invention is mellow in vinosity, aromatic in smell, mild in taste without later effect, high in nutritional ingredients and also capable of promoting blood circulation and retarding cholesterol.

Description

technical field [0001] The invention relates to a brewing method of wine, in particular to a brewing method of glutinous rice and purple sweet potato wine. Background technique [0002] Sweet potatoes, also known as sweet potatoes, sweet potatoes, sweet potatoes, etc., are rich in protein, starch, pectin, cellulose, amino acids, vitamins and various minerals, and are known as "longevity food". Purple potato is a kind of sweet potato. In addition to the nutrients of ordinary sweet potatoes, it is also rich in selenium and anthocyanins. [0003] At present, when brewing wine, grains are used as the main raw material, and Daqu, Xiaoqu or wheat koji are used as saccharification starters, which are obtained through cooking, saccharification, fermentation, and distillation. The wine is mellow, fragrant, and sweet and refreshing. Clean, high alcohol content, after storage, it has a compound fragrance mainly composed of esters. However, under the situation of food shortage, using ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12G3/02C12G3/12C12H6/02
Inventor 郑通彪
Owner 郑通彪
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