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Fermenting process of potato wine

A fermentation process and potato technology, which is applied in the field of potato wine fermentation process, can solve the untargeted potato fermentation process and other problems, and achieve the effect of refreshing taste and comprehensive nutritional value

Inactive Publication Date: 2015-10-07
GUANGXI YOUQINGMIYI AGRI PROD CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] Potato wine is fermented from potatoes. So far, most of the existing wine-making processes use grain fermentation to make wine from potatoes, and there is no targeted fermentation process that is more suitable for potatoes.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0014] A kind of fermentation technology of potato wine, comprises the steps:

[0015] 1) Steam or boil the potatoes, mash them, cool to room temperature, add koji, stir evenly and put them in a container without sealing, so that the microorganisms in the air can participate in the fermentation.

[0016] 2) Add water within 48 hours, according to the ratio of 0.6 catties of water per kg of raw material, seal the mouth of the container, and steam the wine after 21 days of fermentation.

[0017] In the step 1), add 5 grams of distiller's yeast per catty of potatoes.

[0018] In the step 2), add appropriate amount of water when steaming to avoid sticking to the bottom of the pan.

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PUM

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Abstract

The invention discloses a fermenting process of potato wine. The fermenting process includes the steps of 1, steaming or boiling potatoes, mashing the potatoes, cooling the mashed potatoes to normal temperature, adding distiller's yeast, performing uniform mixing before containerizing without sealing, and allowing microorganisms in air to participate in fermenting; 2, adding water after 48 hours, 0.6 jin of water per jin of raw material, sealing an opening of a container, and allowing fermenting for 21 days before steaming. The fermenting process has the advantages that the process with aerobic fermentation prior to anaerobic fermentation is for the potatoes, original liquor produced from steaming is thicker and refreshing in taste and is more complete in nutritional value than completely anaerobic fermentation.

Description

technical field [0001] The invention relates to a fermentation process of potato wine. Background technique [0002] Germans often drink a small bottle of potato wine after meals. Comfortable and enjoyable. Potato wine has a tangy aroma that makes people addicted when they smell it. Spicy, strong. The entrance is spicy and not uncomfortable. [0003] Potato wine is fermented from potatoes. So far, the method of grain fermentation to make wine is mostly used in potatoes in the existing wine making process, and there is no targeted fermentation process more suitable for potatoes. Contents of the invention [0004] The technical problem to be solved by the invention is to serve the existing defects and provide a fermentation process of potato wine. [0005] The purpose of the present invention is specifically achieved through the following technical solutions: [0006] A kind of fermentation technology of potato wine, comprises the steps: [0007] 1) Steam or boil the...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12G3/02
CPCC12G3/02
Inventor 蒙罗红韦柳敏
Owner GUANGXI YOUQINGMIYI AGRI PROD CO LTD