a potato wine

Abstract

The invention discloses potato wine which is prepared by subjecting potato powder and whole-grain sorghum according to a mass ratio of 1:0.1-1:0.5 to boiling, cultivating, fermenting and distilling sequentially. In the process of boiling and cultivating, the potato powder and the whole-grain sorghum are separately boiled and cultivated and then laid on a fermenting bed at intervals in a layered manner for fermenting and distilling. The potato powder and the whole-grain sorghum are adopted for wine brewing and laid on the fermenting bed at intervals in a layered manner for fermenting and distilling, so that the potato wine which is tangy in aroma, mild and not that pungent can be obtained, and the potato wine is comfortable and quite enjoyable to taste. In addition, by using the process, output ratio of the potato wine can be increased, and utilization rate of starch in potato is well increased.

Description

technical field [0001] The invention belongs to the technical field of wine preparation, in particular to a potato wine. Background technique [0002] Potato is a high-yield economic crop with great development prospects. Potato tubers are rich in starch, which can reach more than 30% of its fresh weight. From the perspective of starch structure, potato starch granules are relatively large, with an average particle size of about 30 μm-40 μm, weak microcrystal binding force, loose structure, strong water swelling force, and easy gelatinization. In addition, the potato starch molecule also contains a strong hydrophilic phosphate group, which also makes it easy to absorb water and swell. Therefore, potatoes can be used as ideal raw materials for wine production. However, potato wine has a tangy aroma, which makes people addicted as soon as they smell it. Its taste is spicy, strong, spicy and not uncomfortable in the mouth, and it is a good wine. [0003] At present, there ar...

AI Technical Summary

Problems solved by technology

[0003] At present, there are few applications related to potato fermentation to produce fine wine in China. Even if there are a few who use potatoes to make wine, they still use traditional wine-making techniques, including material selection and cleaning→cooking and crushing into puree and cooking water→adding divine comedy→sealing the mouth of the cylinder → Open the tank, stir, cool down and filter → Finished product. Although this traditional process is simple, the prepared potato wine has a poor taste, is relatively spicy, and lacks a strong aroma, so it is difficult to be loved by Chinese people.