Technology for brewing sweet potato liquor

Abstract

The invention discloses a technology for brewing a sweet potato liquor. The technology comprises the following technical processes: preparing raw materials, washing, chopping, adding rice husks and mixing, steaming, taking out of a steamer and cooling, stall drying, mixing yeasts, collecting from stalls, saccharifying, putting in a pit, stamping, sealing the pit, managing the pit, opening the pit, removing from the pit in a layered way, distilling, obtaining qualified liquor, adding Wu Liang liquor, storing in a sealed way, blending and packaging. The technology has the advantages that fresh sweet potatoes are used as the raw materials, the consumption of labor, energy and raw materials when the sweet potatoes are made into dried sweet potatoes is omitted, the steaming is easy, and the operation is convenient; the production and processing technologies are simple, the production cost is low, and the energy is saved; in the brewing process, the Wu Liang liquor is added before jars are sealed so that the taste of a finished liquor product can be as good as a thick fragrance type liquor and a sauce fragrance type liquor, and the original health substances of the sweet potatoes are effectively reserved; the sweet potato liquor has highlighted sweet potato fragrance and the taste of the Wu Liang liquor, the quality of the finished liquor product is stable, and the product has great quality and strong practicability.

Description

technical field [0001] The invention belongs to the technical field of brewing, and in particular relates to a sweet potato wine brewing process. Background technique [0002] Most of the existing sweet potato wine production in my country is small-scale production or farm production, the production process is not energy-saving, and the sweet potato processing process takes a long time to damage the material components of the sweet potato itself. [0003] Part of the production process is to dry the sweet potatoes first, and then steam the dried sweet potato shreds through a steamer. This method has the following disadvantages: firstly, the process of processing sweet potatoes into dried sweet potato shreds needs to consume a large amount of dry processing energy, and the dried sweet potato shreds Steaming by the steamer also needs to consume a large amount of energy for a long time. [0004] In order to save the energy of drying, the production process adopted by some manu...

AI Technical Summary

Problems solved by technology

[0003] Part of the production process is to dry the sweet potatoes first, and then steam the dried sweet potato shreds through a steamer. This method has the following disadvantages: firstly, the process of processing sweet potatoes into dried sweet potato shreds needs to consume a large amount of dry processing energy, and the dried sweet potato shreds Steaming by a steamer also takes a long time and consumes a lot of energy

There are following disadvantages in adopting this technique: the whole sweet potato needs to be steamed thoroughly and simmered for 2-3 hours for secondary processing, and the overall time is up to several hours, which consumes a lot of energy; manual peeling is adopted, and the labor intensity of workers is large and expensive. For a long time, the material composition of the sweet potato itself will be greatly damaged during the repeated cooking process.

[0005] The raw material formula of the sweet potato wine produced by the prior art is single, and there is only one kind of raw material sweet potato, so that the taste of the brewed wine is single