Novel liquid-state wine distillation method using multiple potato raw materials

A raw material and high-efficiency technology, applied in the field of new high-efficiency winemaking method of multi-potato raw material liquid state

Inactive Publication Date: 2015-07-01
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 the market demand for potato and miscellaneous grain wine. Short fermentation period, excellent mash, high yield, high quality and energy saving, good wine quality, mellow aroma, green, safe and environmental protection, promote the use of a new method of multi-potato raw material liquid high-efficiency wine making with more obvious comprehensive economic benefits

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0015] Use a cleaning machine to clean raw, dry cassava and sweet potatoes with skin, and weigh 60kg of cassava and 30kg of sweet potato with a base ratio of 10, according to the same ratio of raw and dry cassava to sweet potato (6:3), and crush them Machine crushed into 38 mesh slurry raw meal and powdery raw meal for later use, then weigh 60kg of slurry raw meal or powdery raw meal and 3kg of spice according to the ratio of slurry raw meal or powdery raw meal to spices 6:0.3 Mix and mix well with a blender for later use.

[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 3...

Embodiment 2

[0019] Use a cleaning machine to clean raw, dry cassava and sweet potatoes with skin, and weigh 55kg of cassava and 35kg of sweet potato with a base ratio of 10, according to the same ratio of raw and dry cassava to sweet potato, which is 5.5:3.5, and crush them. Machine crushed into 39 mesh pulpy raw meal and powdery raw meal for later use, then weigh 55kg of pulpy raw meal or powdery raw meal and 2.5 kg for mixing, and use a mixer to stir and stir for later use.

[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 than 30°, add 0.7 of koji with 290 of water), weigh 100kg of r...

Embodiment 3

[0023] Use a cleaning machine to clean raw, dry cassava and sweet potatoes with skin, and weigh 50kg of cassava and 40kg of sweet potato with a base ratio of 10, according to the same ratio of raw and dry cassava to sweet potato as 5:4, and grind them Machine crushed into 38 mesh slurry raw meal and powdery raw meal for later use, then weigh 50kg of slurry raw meal or powdery raw meal and 2kg of spices according to the ratio of slurry raw meal or powdery raw meal to spices 5:0.2 Mix and mix well with a blender for later use.

[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 t...

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PUM

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Abstract

The invention relates to a novel liquid-state wine distillation method using multiple potato raw materials. The method comprises the processes of equipment preparation, refinement and proportion optimization, liquid-state fermentation and high-efficiency wine distillation. Concretely, the method comprises the steps: raw and dry cassava and sweet potatoes are cleaned and weighed according to a ratio of 6-5:3-4, and spice is mixed into the raw and dry cassava and the sweet potatoes according to a potato-to-spice ratio of 6-5:0.3-0.2; the raw materials is pulverized into spiced paste raw material and powder material that can pass a sieve of 38-40 meshes by a pulverizer; the paste raw material, the powder material, distiller's yeast and clean water are weighed in a manner that the ratio of the paste raw material to the distiller's yeast to the clean water is 100:0.7-0.8:260-280, and the ratio of the powder raw material to the distiller's yeast to the clean water is 100:0.6-0.8:280-300; the mixture is put into a fermentation tank or pool and stirred, and is subjected to anaerobic fermentation for 12 days; when mash liquid turns brown and is fully fermented, the fermented mash is put into wine distillation equipment for distillation, and the obtained wine is poured into dedicated bottles and is sealed for 13-15 days for quality improvement. Therefore, potato wine with a strong potato flavor and a mellow and sweet taste is obtained.

Description

technical field [0001] The invention relates to a new wine-making method, in particular to a new method of high-efficiency wine-making with multi-potato raw materials in a liquid state. technical background [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 lag...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12G3/02C12G3/12C12H6/02
CPCC12G3/02C12H6/02
Inventor 韦战
Owner LIUZHOU JINGYANG ENERGY SAVING TECH RES DEV
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