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New high-quality wine brewing technology using raw yam

A new technology, raw technology, applied in the field of high-quality brewing technology of raw potato material

Inactive Publication Date: 2017-06-20
LIUZHOU JINGYANG ENERGY SAVING TECH RES DEV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] 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 environmentally friendly, promote the use of new technologies for high-quality wine brewing from raw potato materials with more obvious comprehensive economic benefits

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0018] 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.

[0019] The crushed flavor paste raw meal and powdery raw meal are weighed according to the ratio of paste raw meal to distiller's koji and purified water at 100:0.7:280 (when the temperature is higher than 30°, add 0.7 koji to 280 water). 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 30º, ad...

Embodiment 2

[0022] 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.

[0023] 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

[0026] 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.

[0027] 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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Abstract

The invention provides a new high-quality wine brewing technology using raw yam. The new high-quality wine brewing technology comprises technical processes such as equipment arrangement, thinning and matching optimization, liquid-state fermentation, efficient wine distillation and the like, and specially comprises: respectively adding washed raw manihot esculenta crantz and washed dried manihot esculenta crantz to sweet potato according to the same ratio of 6-5:3-4, respectively carrying out weighing mixing on the obtained materials and a spice according to a ratio of 6-5:0.3-0.2, respectively crushing with a crusher to obtain a 38-40 mesh fragrant slurry-like raw material and a powdery raw material, weighing the slurry-like raw material, koji and purified water according to a ratio of 100:0.7-0.8:260-280 and the powdery raw material, koji and purified water according to a ratio of 100:0.6-0.8:280-300, respectively pouring into a fermentation tank or pool, uniformly stirring, carrying out anaerobic fermentation for 12 days, pouring the mature mash into wine distilling equipment after the mash has a dark brown color and the fermentation achieves a mature state, distilling, filling the obtained wine into a special bottle, and carrying out sealed storage and quality improvement for 13-15 days so as to obtain the yam-based wine with characteristics of rich yam flavor and mellow, fragrant and sweet taste.

Description

technical field [0001] The invention relates to a new brewing process, in particular to a new technology for brewing high-quality raw potato material. [0002] technical background [0003] 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 lagging potato fermentation te...

Claims

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Application Information

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IPC IPC(8): C12G3/02C12G3/12C12H6/02
Inventor 韦战
Owner LIUZHOU JINGYANG ENERGY SAVING TECH RES DEV
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