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Method for brewing purple sweet potato Yellow Rice Wine through low-temperature fermentation

A technology of low-temperature fermentation and purple sweet potato, which is applied in the field of rice wine brewing, can solve the problems of not being able to reflect the value of use, and achieve the effect of simple and easy-to-control brewing method, clear and transparent orange-yellow color, refreshing, harmonious and soft taste

Inactive Publication Date: 2013-10-16
唐安明
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

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

[0019] A method for brewing purple potato rice wine by low-temperature fermentation, the steps are:

[0020] 1) Add 2 times its weight of water, 0.5% of its weight of glucoamylase and 0.05% of its weight of pectinase to the cooked purple sweet potato, wherein the purple sweet potato is chopped into pieces before cooking, stirred and mixed evenly, Enzymolysis at 48°C for 2 hours, adjusting the pH value to 4.0, and inactivating the enzyme to obtain purple sweet potato material;

[0021] 2) The purple sweet potato material prepared in step 1) and the steamed millet are mixed according to their dry weight in a weight ratio of 1:2, wherein the millet is soaked in water for 6 hours before cooking, and water twice the weight of the mixture is added, mixed 0.5% of the red yeast rice by weight and 0.05% of the active dry yeast by weight of the mixture were fermented at a temperature of 20°C for 2 months, the fermentation hydraulic pressure was filtered, and the obtained filtrate was ag...

Embodiment 2

[0024] A method for brewing purple potato rice wine by low-temperature fermentation, the steps are:

[0025] 1) Add 3 times its weight of water, 1% of its weight of glucoamylase and 0.01% of its weight of pectinase to the cooked purple sweet potato, and chop the purple sweet potato into pieces before cooking, stir and mix well, Enzymolysis at a temperature of 50°C for 1 hour, adjusting the pH to 3.8, and inactivating the enzyme to obtain purple sweet potato material;

[0026] 2) The purple sweet potato material prepared in step 1) and the steamed millet are mixed according to their dry weight in a weight ratio of 1:1, wherein the millet is soaked in water for 1 hour before cooking, add water that is 1 times the weight of the mixture, and mix Red yeast rice with 0.01% of the weight of the material and active dry yeast with 0.1% of the weight of the mixture are fermented at a temperature of 15° C. for 3 months, and the fermentation hydraulic press is filtered to obtain the purpl...

Embodiment 3

[0029] A method for brewing purple potato rice wine by low-temperature fermentation, the steps are:

[0030] 1) Add 3 times its weight of water, 0.01% of its weight of glucoamylase and 0.1% of its weight of pectinase to the cooked purple sweet potato, and chop the purple sweet potato into pieces before cooking, stir and mix well, Enzymolysis at 45°C for 3 hours, adjusting the pH to 4.5, and inactivating the enzyme to obtain purple sweet potato material;

[0031] 2) The purple sweet potato material prepared in step 1) and the steamed millet are mixed according to their dry weight in a weight ratio of 1:2, wherein the millet is soaked in water for 12 hours before cooking, and water three times the weight of the mixture is added, mixed 1% of red yeast rice by weight and active dry yeast of 0.001% by weight of mixture are fermented at 25° C. for 1 month, the fermentation hydraulic pressure is filtered, and the obtained filtrate is aged for 3 months to obtain purple potato rice win...

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PUM

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Abstract

The invention discloses a method for brewing purple sweet potato Yellow Rice Wine through low-temperature fermentation, which comprises the following steps: 1, taking purple sweet potato which is cooked thoroughly, by taking the weight of the potato as a criterion, adding 2-3 times of water, 0.01-0.1 percent of maltogenic amylase, and 0.01-0.1 percent of pectolase, uniformly stirring, and obtaining a purple sweet potato material through enzymolysis and enzyme deactivation; 2, mixing the purple sweet potato material and the cooked husked millet at the weight (dry weight) ratio of 1:(1-2), by taking the weight of the mixture as a criterion, adding1-3 times of water, 0.01-0.1 percent of red yeast, 0.001-0.1 percent of active dry yeast, performing fermentation at the temperature of 15-25 DEG C for 40-60 days, and obtaining the Yellow Rice Wine through pressing and squeezing the fermentation liquor. The method is simple and easy to control; and the prepared purple sweet potato Yellow Rice Wine not only maintains the nutritional value and health care function of the purple sweet potato, but also is fresh, coordinated and soft in taste.

Description

technical field [0001] The invention relates to a method for brewing rice wine, in particular to a method for brewing purple potato rice wine by low-temperature fermentation. Background technique [0002] With the continuous improvement of people's living standards, people's awareness of healthy drinking is gradually enhanced, and low-alcohol, nutritious and healthy wines are more and more favored by consumers. Rice wine, as a kind of health wine, is rich in nutrition and has the title of "liquid cake". Rice wine can help blood circulation and promote metabolism. It has the functions of nourishing blood and beautifying skin, promoting blood circulation and dispelling cold, dredging meridian and activating collaterals, and can effectively resist cold stimulation and prevent colds. In addition, rice wine can also be used as a medicine primer. [0003] Sweet potatoes, also known as sweet potatoes, sweet potatoes, sweet potatoes, etc., are rich in protein, starch, pectin, cellu...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12G3/02
Inventor 唐安明
Owner 唐安明
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