Potato spirit and manufacturing technology thereof

A production process and potato technology, which are applied in the field of potato wine and its production process, can solve the problems of inability to meet the needs of the public, low yield of potato wine, and yield of less than 5% of wine, etc. Unique aroma and flavorful effect

Inactive Publication Date: 2015-06-10
YUNLONG QIMIN AGRI TECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

In practical application, it is found that due to the low sugar content of potato flour, the above-mentioned several production processes and other wine-making processes such as native methods in the prior art all have the problem of low yield of potato wine. At present, t

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Example Embodiment

[0024] Example 1:

[0025] Raw materials are produced according to the following processes:

[0026] a. Use high-quality potatoes that are free from damage, mildew and oxidation, no rot, no germs, and no freezing, washed, steamed, peeled, mashed, dried (baked), and ground into 100-200 mesh potato flour . To achieve the purpose of controlling the acidity of liquor.

[0027] b. Use high-quality corn and wheat to make corn sprouts and wheat sprouts respectively. The height of the sprouts is 7cm~10cm. The corn sprouts and wheat sprouts are mixed and pulped at a ratio of 0.55 to 0.25, and 0.15% yeast is added. The fermentation is carried out for 12 hours under the conditions of humidity 45%RH and temperature 16°C. A high-sugar type fermentation substrate is made to achieve the purpose of improving the wine yield.

[0028] Liquor brewing:

[0029] 65 kilograms of potato powder produced by the above-mentioned process, a slurry made from 20 kilograms of corn sprouts and 15 kilograms of whea...

Example Embodiment

[0030] Example 2:

[0031] Raw materials are produced according to the following processes:

[0032] a. Use high-quality potatoes that are free from damage, mildew and oxidation, no rot, no germs, and no freezing, washed, steamed, peeled, mashed, dried (baked), and ground into 100-200 mesh potato flour . To achieve the purpose of controlling the acidity of liquor.

[0033] b. Use high-quality corn and wheat to make corn sprouts and wheat sprouts respectively. The height of the buds is 10cm~15cm. The corn sprouts and wheat sprouts are mixed and pulped at a ratio of 0.75 to 0.25, and 0.05% yeast is added, and the fermentation is carried out for 36 hours under the conditions of humidity 55%RH and temperature 28°C. A high-sugar type fermentation substrate is made to achieve the purpose of improving the wine yield.

[0034] Liquor brewing:

[0035] 70 kg of potato powder produced according to the above-mentioned process, 25 kg of corn sprouts and 15 kg of wheat sprouts are pulverized wit...

Example Embodiment

[0036] Example 3:

[0037] Raw materials are produced according to the following processes:

[0038] a. Use high-quality potatoes that are free from damage, mildew and oxidation, no rot, no germs, and no freezing, washed, steamed, peeled, mashed, dried (baked), and ground into 100-200 mesh potato flour . To achieve the purpose of controlling the acidity of liquor.

[0039] b. Use high-quality corn and wheat to make corn sprouts and wheat sprouts respectively. The height of the sprouts is 7cm~15cm. Corn sprouts and wheat sprouts are mixed and pulped at a ratio of 0.65 to 0.45, and 0.10% yeast is added. The fermentation is carried out for 24 hours under the conditions of humidity 50%RH and temperature 22°C. A high-sugar type fermentation substrate is made to achieve the purpose of improving the wine yield.

[0040] Liquor brewing:

[0041] 75 kilograms of potato powder produced according to the above process, 28 kilograms of corn sprouts and 22 kilograms of wheat sprouts are ground ju...

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PUM

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Abstract

Provided is a potato spirit and a manufacturing technology thereof. After a fermentation substrate prepared by fermenting of potato powder, maize buds and wheat malt is evenly mixed according to a weight ratio of 0.65 - 0.85 : 0.35 - 0.15, the fermentation is carried out, the potato spirit is prepared by steam-in distillation, the fermentation substrate prepared by fermenting of the potato powder, the maize buds and the wheat malt is used for improving the liquor yield. The manufacturing technology is simple in step and high in liquor yield, brewed white spirit is not prone to oxidation and browning, the sedimentation is few, the aroma is unique, the taste is smooth, the flavor is excellent, the functions of improving the mental state, matching with the spleen and invigorating the stomach, and maintaining beauty and keeping young are provided.

Description

technical field [0001] The invention relates to a kind of wine and its production process, in particular to a kind of potato wine and its production process. Background technique [0002] Baijiu is a kind of distilled liquor unique to China, also known as Shaojiu, Laobaigan, Shaodaozi, etc., with grains as the main raw materials, Daqu, Xiaoqu or wheat koji and wine mother as saccharification starter, after cooking, saccharification, fermentation, distillation The wine is colorless (or yellowish) transparent, has a pure aroma, is sweet and refreshing in the mouth, and has a high alcohol content. After storage and aging, it has a compound fragrance mainly composed of esters. Appropriately drinking white wine has the function of promoting blood circulation and dredging the veins, increasing appetite, eliminating fatigue, cultivating sentiment, making people light and refreshing from the cold. However, liquor is mainly brewed from cereal grains such as rice, sorghum, and corn. ...

Claims

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Application Information

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IPC IPC(8): C12G3/12C12G3/02C12H6/02
CPCC12G3/02C12H6/02
Inventor 何正文
Owner YUNLONG QIMIN AGRI TECH
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