Method for preparing sweet potato wine

A technology of sweet potato and distiller's yeast, which is applied in the preparation of alcoholic beverages, etc., can solve the problems of heavy workload, high heating cost, and difficulty in retaining the nutritional content of sweet potato, and achieve the effects of good palatability, easy implementation, and retention of nutritional and functional components

Inactive Publication Date: 2014-01-29
凌爱秋
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Problems solved by technology

It solves the technical problems of large workload and high heating cost during traditional preparation, and it is difficult to retain the nutrit

Method used

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Embodiment Construction

[0025] Below in conjunction with embodiment the method of the present invention is further described.

[0026] A kind of preparation method of sweet potato wine, specific implementation method is as follows:

[0027] 1. Raw material collection: Collect fresh, pest-free sweet potatoes as raw materials.

[0028] 2. Raw material processing: clean the sweet potato fruit and remove other impurities, then cook the sweet potato fruit thoroughly, and finally beat the sweet potato meat into a meat paste.

[0029] 3. Fermentation: According to the proportion of 100 kg of sweet potato mash and 5-6 kg of distiller's koji, mix the distiller's koji into the sweet potato mash and mix evenly, then place it in a container for anaerobic fermentation.

[0030] 4. Brewing: After the fermentation process is finished, sweet potato wine is brewed according to conventional methods.

[0031] 5. Finished product: the brewed sweet potato wine is filtered and then divided into wine containers according...

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Abstract

The invention discloses a method for preparing a sweet potato wine. The method comprises the following steps: collecting fresh sweet potatoes without insect damage as raw materials, cleaning the sweet potatoes, boiling, beating the sweet potatoes into sweet potato paste, and finally fermenting and brewing to obtain the finished sweet potato wine. By implementing the method, no auxiliary material such as water, alcohol or essence is added in a process of preparing the sweet potato wine, and the prepared sweet potato wine is a pure wine, is rich in sweet potato fragrance and pure in mouth feel, and ensures that people cannot be drunk after drinking the wine; the sweet potato wine is good in tastiness and excellent in mouth feel, promotes an appetite of people, is a wine product with various healthcare functions, and has a very good market prospect; by implementing the method, a current situation of few sweet potato deeply processed products on the market at present is changed, the problem of selling of the sweet potatoes is solved, the development of sweet potato-related industries is promoted, a new economy growth point is formed, and economic and social benefits are huge.

Description

technical field [0001] The invention belongs to the technical field of preparation of novel wine products, and in particular relates to a preparation method of sweet potato wine. Background technique [0002] Sweet potatoes, also known as sweet potatoes, sweet potatoes, yams, etc., contain a variety of nutrients needed by the human body. Every 500 grams of sweet potatoes can produce about 635 kcal of heat energy, containing 11.5 grams of protein, 14.5 grams of sugar, 1 gram of fat, 100 mg of phosphorus, 90 mg of calcium, 2 grams of iron, 0.5 mg of carotene, and vitamins B1, B2, C and niacin, linoleic acid, etc. Among them, the content of vitamin B1 and B2 is 6 times and 3 times higher than rice respectively. In particular, sweet potatoes are rich in lysine, while rice and flour lack lysine. [0003] According to "Compendium of Materia Medica", "Compendium of Materia Medica Supplements" and other ancient documents, sweet potatoes have the effects of tonifying deficiency, r...

Claims

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Application Information

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IPC IPC(8): C12G3/02
Inventor 凌爱秋
Owner 凌爱秋
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