Preparation method of sweetpotato fermented Baijiu

A sweet potato and liquor technology, applied in the field of food processing, can solve the problems such as mixing of miscellaneous bacteria, unfavorable improvement of wine products by fermentation time and fermentation means, poor texture, etc., and achieves the effects of low production cost, simple production and processing technology, and pleasant aftertaste.

Inactive Publication Date: 2019-02-15
福建融万安农业发展有限公司
View PDF15 Cites 1 Cited by
  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0011] However, this method firstly still has the risk of mixed bacteria, and secondly, the fermentation time and fe

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

Image

Smart Image Click on the blue labels to locate them in the text.
Viewing Examples
Smart Image
  • Preparation method of sweetpotato fermented Baijiu
  • Preparation method of sweetpotato fermented Baijiu
  • Preparation method of sweetpotato fermented Baijiu

Examples

Experimental program
Comparison scheme
Effect test

Example Embodiment

[0032] Example 1

[0033] A preparation method of sweet potato burning liquor, including the following steps: (1) raw material processing: take the sweet potato to clean, peel, cut, steam and cool; (2) saccharification: add to the raw material after step (1) processing After the treatment, 7% of the wheat koji by weight of the raw material is added to the cooled boiling water to make the material-to-liquid ratio 1:1.5 and mixed uniformly. The condition is not completely sealed for 3 days. The control conditions are as follows: temperature 35°C, temperature difference ±2°C, pH 7.0, 8wt% inoculum is the best fermentation condition to obtain the saccharification mixture; (3) Main fermentation: transfer the saccharification mixture to the fermentor, inoculate the mixed strains, the mixed strains include yeast and Bacillus subtilis, yeast Occupy the leading position, the content of Bacillus subtilis is 5%, the amount of mixed bacteria is 0.25% by weight, and the temperature is control...

Example Embodiment

[0037] Example 2

[0038] A preparation method of sweet potato burning liquor, including the following steps: (1) raw material processing: take the sweet potato to clean, peel, cut, steam and cool; (2) saccharification: add to the raw material after step (1) processing After the treatment, 7% of the glucoamylase by weight of the raw material was added to the cooled boiling water to make the material-to-liquid ratio 1:1.5 and mixed uniformly. The condition was not completely sealed for 5 days. The control condition was 35°C, temperature difference ±2°C, pH 7.0, 8wt% inoculum is the best fermentation condition to obtain the saccharification mixture; (3) Main fermentation: transfer the saccharification mixture to the fermentor, inoculate the mixed strains, the mixed strains include yeast and Bacillus subtilis, yeast Occupies the main position, the content of Bacillus subtilis is 9%, the amount of mixed bacteria is 0.45% by weight, and the temperature is controlled within 25~35℃ thro...

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

A preparation method of sweetpotato fermented Baijiu comprises the following steps: (1) raw material treatment: cleaning sweetpotatoes, steaming for cooking thoroughly, cooling in a spreading manner,and adding sweetpotato starch; (2) saccharification: adding wheat koji into the treated raw material obtained in step (1), adding cooled boiling water, mixing uniformly, sealing to obtain a saccharified mixture; (3) main fermentation: transferring saccharified mixture into a fermentation tank, and inoculating mixed strains which are Saccharomyces cerevisiae and Bacillus subtilis; (4) post-fermentation: sealing a product obtained in step (3) for fermentation for 10-30 days to obtain a fermented mixture; (5) distilling the fermented mixture and collecting intermediate fraction; (6) blending thefraction obtained in step (5) and aging to obtain the finished sweetpotato fermented Baijiu. The finished sweetpotato fermented Baijiu prepared according to the method provided in the invention is rich in unique flavor of sweetpotatoes; in addition, in the invention, the production processing is concise, the production cost is low, energy is saved, the quality of finished sweetpotato fermented Baijiu is stable, the quality of the product is good, and the practicability is high.

Description

technical field [0001] The invention belongs to the technical field of food processing, and in particular relates to a preparation method of sweet potato shochu liquor. Background technique [0002] Wine has a long history in our country. It has always been favored by Chinese consumers for its profound cultural heritage, rich aroma and taste. However, with the rapid development of the wine industry, the demand for wine market has increased in recent years. Gradually slowed down, and even showed negative growth. As early as the end of the last century, with the continuous improvement of people's living standards, the country proposed that wine should be developed in the direction of low alcohol, high quality, nutrition and functionality. In my country's alcoholic beverages market, not only the age of the consumer group has begun to become younger, but also people's consumption habits and consumption patterns have changed from the original drinking addiction to intoxication t...

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
IPC IPC(8): C12G3/02
CPCC12G3/02
Inventor 魏孝龙
Owner 福建融万安农业发展有限公司
Who we serve
  • R&D Engineer
  • R&D Manager
  • IP Professional
Why Eureka
  • Industry Leading Data Capabilities
  • Powerful AI technology
  • Patent DNA Extraction
Social media
Try Eureka
PatSnap group products

Browse by: Latest US Patents, China's latest patents, Technical Efficacy Thesaurus, Application Domain, Technology Topic.

© 2024 PatSnap. All rights reserved.Legal|Privacy policy|Modern Slavery Act Transparency Statement|Sitemap