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Amino acid-rich distilled spirit with sweet potatoes as raw materials and preparation method thereof

A technology of amino acid and liquor, which is applied in the field of amino acid-rich liquor and its preparation, can solve problems such as waste, and achieve the effects of mellow taste, good social promotion value, and low energy consumption in the production process

Inactive Publication Date: 2014-02-12
HUBEI UNIV OF TECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The retained nutrients themselves have good nutritional and health value, so the loss of this part of the material causes great waste

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0059] Example 1 The effect of roasting amount of peeled and dried potatoes on the taste of liquor

[0060] Using the above-mentioned materials and equipment, according to the above-mentioned specific operation method, different mass ratios of roasted and peeled dried potatoes were selected to produce liquor, and the taste of the wine was evaluated. The results are shown in Table 1.

[0061] Table 1 Effect of roasting amount of peeled and dried potatoes on the taste of liquor

[0062] Dry mass ratio of roasted and unburned peeled potatoes 1:1 1:2 1:3 1:4 1:5 Body and mouthfeel Burnt Burnt mellow bland Fragrance free

[0063] Based on the results in Table 1, in order to give liquor a mellow taste, the mass ratio of roasted and peeled dried potatoes to unroasted peeled potatoes was 1:3.

Embodiment 2

[0064] Example 2 Effect of roasting temperature of dried peeled potatoes on taste and color of liquor

[0065] The specific operation method is the same as above, the difference is that the roasting temperature of peeled and dried potatoes is set at 45 °C, 60 °C, 80 °C, and 90 °C, and the taste of the wine is evaluated. The results are shown in Table 2.

[0066] Table 2 Effect of roasting temperature of peeled and dried potatoes on the taste and color of liquor

[0067] Scorching temperature 45 ℃ 60 ℃ 80 ℃ 90 ℃ Taste and color of liquor Fragrance free Fragrance free strong fragrance, colorless strong aroma, black color

[0068] Roasted peeled dried potatoes are required to have a certain aroma and no color, so the effect of roasting at 80 ℃ is the best.

Embodiment 3

[0069] Example 3 The influence of fermentation time on the alcohol content of fermented mash

[0070] The specific operation is the same as above, except that the fermentation time is set to 5 d, 6 d, 7 d, and 8 d, and the alcohol content of the fermented mash is measured. The results are shown in Table 3.

[0071] Table 3 Effect of fermentation time on alcohol content of fermented mash

[0072] Fermentation time (d) 5 6 7 8 Alcohol in mash (v / v) 6 6.5 7.2 7.18

[0073] Considering the economy and production efficiency, the optimal fermentation time was determined to be 7 days.

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PUM

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Abstract

The invention discloses an amino acid-rich distilled spirit with sweet potatoes as raw materials and a preparation method thereof, which belong to the field of distilled spirit production. The preparation method comprises the following steps of: drying peeled dried sweet potatoes, then crushing, sifting and baking; cooking the baked peeled dried sweet potatoes together with unbaked peeled dried sweet potatoes; adding water and a fermentation seed solution into the cooked dried sweet potatoes for fermentation; filtering a fermented mash, centrifuging and collecting a supernate; and condensing the supernate through a reverse osmosis membrane to obtain the amino acid-rich distilled spirit. By using a reverse osmosis technology, a lot of energy consumption is avoided, nutrient substances produced in a fermentation process can be kept to the largest extent; the prepared distilled spirit has mellow mouth feel and health-care effects, an alcoholic content of 37% (v / v), an amino acid content of 0.3 g / L and good social popularization value.

Description

[0001] technical field [0002] The invention belongs to the field of liquor production, and in particular relates to a liquor rich in amino acids using sweet potatoes as a raw material and a preparation method thereof. Background technique [0003] The liquor produced in China has the characteristics of mellow taste, long fragrance and unique style. China has become the main area for liquor production and consumption. Liquor became an important brand among Chinese commodities. Due to the influence of culture and eating habits, baijiu is very popular among middle-aged and elderly Chinese consumers. [0004] The fermentation production method of liquor mainly contains two types of solid fermentation and liquid fermentation. The production of liquor by liquid fermentation has the advantages of high liquor yield, high degree of mechanization, and high labor productivity, and is the main direction of the development of liquor. [0005] Regardless of whether it is liquid ferme...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12G3/02
Inventor 薛栋升
Owner HUBEI UNIV OF TECH
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