Liquid-state high-quality new wine brewing technology using potatoes

A new technology, potato technology, applied in the field of new winemaking technology

Inactive Publication Date: 2014-05-07
LIUZHOU JINGYANG ENERGY SAVING TECH RES DEV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] The purpose of the present invention is to provide a more advanced technology, fine process, easy to operate, practical and easy to popularize, fine miscellaneous grains and raw materials, aiming at the drawbacks of the existing potato and miscellaneous grain clinker solid-state and semi-solid fermentation winemaking technology and t

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0015] Clean the raw and dry cassava, sweet potato and other potatoes with a washing machine, and weigh 60kg of cassava and 30kg of sweet potato according to the same ratio of raw and dry cassava and sweet potato as 6:3 with 10 as the base rate. The ratio of dry cassava and sweet potato raw meal to spice (star anise and mint mixed in the same period) is 6:0.3. Weigh 60kg of raw meal and 3kg of spice for mixing, and then grind them into 38-mesh fragrant paste raw meal and powdered raw meal;

[0016] The crushed flavor-type pulpy raw meal and powdery raw meal are weighed according to the ratio of pulpy raw meal to wine koji and purified water at 100:0.7:280 (when the temperature is higher than 30°C, add water to 280°C with 0.7 koji). 100kg of ingredients, 0.7kg of distiller's yeast, 280kg of purified water, according to the ratio of powdery raw material to distiller's yeast and purified water is 100:0.6:300 (when the temperature is higher than 30o, add 0.6 of koji to 300° of wat...

Embodiment 2

[0019] Clean raw and dry cassava, sweet potato and other potatoes with a washing machine, and weigh 55kg of cassava and 35kg of sweet potato according to the same ratio of raw and dry cassava and sweet potato as 5.5:3.5 with 10 as the base rate. The ratio of dry cassava and sweet potato to spices (combined with star anise and mint in the same proportion) is 5.5:0.25. Weigh 55kg of raw meal and 25kg of spices for mixing, and then use a crusher to grind them into 39-mesh fragrant paste-like raw meal and powder. Raw material;

[0020] The crushed flavor-type pulpy raw meal and powdery raw meal are weighed according to the ratio of pulpy raw meal to distiller's koji and purified water at 100:0.75:270 (when the temperature is lower than 30°, use 0.75 koji and add water 270) to weigh the raw meal 100kg, 0.75kg of distiller's yeast, 270kg of purified water, according to the ratio of powdered raw material to distiller's yeast, purified water is 100:0.7:290 (the temperature is lower th...

Embodiment 3

[0023] Clean raw and dry cassava, sweet potato and other potatoes with a washing machine, and weigh 50kg of cassava and 40kg of sweet potato according to the same ratio of raw and dry cassava to sweet potato at a ratio of 5:4 based on 10. The ratio of dry cassava and sweet potato to spices (combined with star anise and mint in the same period) is 5:0.2. Weigh 50kg of raw meal and 2kg of spices for mixing, and then crush them into 39-mesh fragrant paste raw meal and powder with a pulverizer. Raw materials for standby;

[0024] The crushed flavor paste raw meal and powdery raw meal are weighed according to the ratio of pulpy raw meal to distiller's koji and purified water at 100:0.8:260 (when the temperature is lower than 20°, use koji 0.8 and add water 260) to weigh the raw meal 100kg, 0.8kg of distiller's yeast, 260kg of purified water, according to the ratio of powdery raw material to distiller's yeast and purified water is 100:0.8:280 (when the temperature is lower than 20°,...

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PUM

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Abstract

The invention discloses a liquid-state high-quality new wine brewing technology using potatoes, the liquid-state high-quality new wine brewing technology includes equipment allocation, refinement and optimal allocation, liquid fermentation, efficient wine distillation and other process steps, the liquid-state high-quality new wine brewing technology is as follows: weighing and mixing cleaned raw cassava and dry cassava and sweet potato according to the ratio of 6-5:3-4, weighing spices according to the ratio of the raw and dry cassava and sweet potato to the spices of 6-5:0.3-0.2 for mixing, respectively using a crusher for crushing into a 38-40 mesh fragrant paste raw material and a fragrant powdery raw material, weighing the paste raw material, distiller's yeast and clean water according to the ratio of 100:0.7-0.8:260-280, weighing the powdery raw material, the distiller's yeast and the clean water according to the ratio of 100: 0.6-0.8:280-300, respectively adding into a fermentation tank or pool for stirring evenly for anaerobic fermentation for 12 days, when the mash liquid becomes dark brown, the mash liquid is fermented maturely; adding the mature material into wine distillation equipment for distillation, filling the obtained wine matter into a special bottle for sealed storage for upgrading for 13-15 days to obtain the mellow sweet potato wine rich in potato flavor.

Description

technical field [0001] The invention relates to a new wine-making process, in particular to a new potato liquid high-quality wine-making process. Background technique [0002] Human wine-making technology has been developed for thousands of years. In ancient times, human beings knew to discover and learn the technology of mashing tuber root plants to seal and bury oxygen-isolated saccharification and fermentation raw wine technology from nature. So far, people are also constantly researching and developing the use of cassava, sweet potato and other potato root grains to carry out solid-state semi-solid high-efficiency high-quality fermentation winemaking technology. The high-tech requirements of liquid fermentation to brew mellow wine have stagnated the development of potato grain wine making technology, resulting in potato grains, especially cassava, which can only be used to produce ethanol as disinfectants and fuels. Due to the lagging potato fermentation technology and ...

Claims

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Application Information

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IPC IPC(8): C12G3/02C12G3/12C12H6/02
Inventor 韦战
Owner LIUZHOU JINGYANG ENERGY SAVING TECH RES DEV
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