Unlock instant, AI-driven research and patent intelligence for your innovation.

Preparation technology of potato rice wine

A production process and potato technology are applied in the field of production technology of potato rice wine, 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, flavorful results

Inactive Publication Date: 2017-01-11
吴志明
View PDF8 Cites 3 Cited by
  • 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, the yield of wine from potatoes is less than 5%. %, and the wine is prone to oxidative browning, high acidity, peculiar smell, and astringent taste, which seriously affects the popularization and application of this kind of technology and cannot meet the needs of the public

Method used

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
View more

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0033] The invention provides a process for making potato rice wine, the steps comprising:

[0034] 1) Washing, peeling and beating 30 parts of the selected potatoes without mildew, oxidation, rot and germination;

[0035] 2) filtering the potato pulp to obtain potato residue and potato juice;

[0036] 3) Steam and mash the potato residue;

[0037] 4) ultrasonically drying the steamed potato filter residue at a temperature of 80° C. for 30 minutes;

[0038] 5) pulverizing the dried potato residue to obtain potato flour;

[0039] 6) Put 15-20 parts of sorghum rice into 100 parts of water and boil for 3 hours;

[0040] 7) filter after cooking, and separate the sorghum rice grains from the sorghum rice soup;

[0041] 8) ultrasonically drying the sorghum grains at a temperature of 90°C for 15 minutes;

[0042] 9) pulverizing the dried sorghum rice grains to obtain sorghum rice flour;

[0043] 10) Take 10-15 parts of corn kernels and put them into 70 parts of water for boilin...

Embodiment 2

[0059] The invention provides a process for making potato rice wine, the steps comprising:

[0060] 1) Wash, peel and beat 40 parts of the selected potatoes without mildew, oxidation, rot and germination;

[0061] 2) filtering the potato pulp to obtain potato residue and potato juice;

[0062] 3) Steam and mash the potato residue;

[0063] 4) ultrasonically drying the steamed potato filter residue at a temperature of 90° C. for 40 minutes;

[0064] 5) pulverizing the dried potato residue to obtain potato flour;

[0065] 6) Put 20 parts of sorghum rice into 120 parts of water and cook for 3-5 hours;

[0066] 7) filter after cooking, and separate the sorghum rice grains from the sorghum rice soup;

[0067] 8) ultrasonically drying the sorghum grains at a temperature of 100°C for 20 minutes;

[0068] 9) pulverizing the dried sorghum rice grains to obtain sorghum rice flour;

[0069] 10) Take 15 parts of corn kernels and put them into 80 parts of water for cooking for 80 min...

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

PUM

No PUM Login to View More

Abstract

The invention discloses a technology of potato rice wine. The technology comprises the following steps: pulping potatoes; drying the potato filter residue; grinding the potato filter residue; boiling sorghum rice; preparing sorghum rice flour and sorghum rice soup; preparing corn flour; mixing the potato rice flour, the sorghum rice flour and the corn flour to obtain mixed flour; adding wine yeast, acetic acid bacteria, lactic acid bacteria and yeast into the mixed flour; adding potato juice into the mixed flour for fermenting; adding the sorghum rice soup into the mixed flour for fermenting; putting into a sealed tank and continuing to ferment for 24-72h; and steaming the wine. According to the invention, the production technology steps are simple, and the wine yield is high and can reach about 38-47%; and the prepared white spirit has the advantages of rare oxidation and browning, little sediment, unique aroma, smooth mouthfeel and good flavor and also realizes the functions of improving mental state, harmonizing spleen and invigorating stomach and maintaining beauty and keeping young.

Description

technical field [0001] The invention relates to a production process of potato rice wine. 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. Under the current situation of major food shortages in the world, it...

Claims

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

Application Information

Patent Timeline
no application Login to View More
Patent Type & Authority Applications(China)
IPC IPC(8): C12G3/02C12G3/06
CPCC12G3/02C12G3/06
Inventor 吴志明张其辉刘承权吴纶云
Owner 吴志明