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A potato wine and potato technology, applied in the field of wine making, can solve the problems of nutrient destruction and high processing cost of potato wine, and achieve the effects of reducing energy waste, saving processing steps, and improving wine making efficiency
Inactive Publication Date: 2019-11-01
王尉 +1
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Problems solved by technology
[0005] The object of the present invention is to provide a kind of preparation method of potato wine, to solve the problems such as high processing cost of potato wine in the prior art, nutritive substance is destroyed etc.
Method used
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Embodiment 1
[0026] A preparation method of potato wine, comprising the steps of:
[0027] Step 1: Choose potatoes and corn stalks that are free from rot and pests and diseases, wash the potatoes and corn stalks with clean water, keep the potato skins on the potatoes, slice and squeeze the potatoes to obtain mashed potatoes and potato juice, and cut the corn stalks into lengths 2cm pieces;
[0028] Step 2: Bake the mashed potatoes with a baking roller, the baking temperature is 90°C, and the baking time is 10 minutes. Baking until burnt and mushy is taken out, and the mushy mashed potatoes, pieces of corn stalks and water are mixed in a ratio of 5:2: 3 to form a mixture, heat the mixture to boil and continue for 30 minutes to obtain fermentation raw materials, break up the fermentation raw materials with an opening machine, and lower the temperature to 20-22°C;
[0029] Step 3: Add the koji and potato juice to the fermentation tank 24 hours in advance, then put the cooled fermentation mat...
Embodiment 2
[0033] A preparation method of potato wine, comprising the steps of:
[0034] Step 1: Choose potatoes and corn stalks that are free from rot and pests and diseases, wash the potatoes and corn stalks with clean water, keep the potato skins on the potatoes, slice and squeeze the potatoes to obtain mashed potatoes and potato juice, and cut the corn stalks into lengths 5cm pieces;
[0035] Step 2: Bake the mashed potatoes with a baking roller, the baking temperature is 100°C, and the baking time is 10 minutes. Baking until it becomes burnt, take it out, and mix the burnt mashed potatoes, pieces of corn stalks and water at a ratio of 5:2: 3 to form a mixture, heat the mixture to boil and continue for 30 minutes to obtain fermentation raw materials, break up the fermentation raw materials with an opening machine, and lower the temperature to 20-22°C;
[0036] Step 3: Add the koji and potato juice to the fermentation tank 48 hours in advance, then put the cooled fermentation materia...
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Abstract
The present invention relates to the technical field of wine making and discloses a preparation method of potato wine. The preparation method comprises the following steps: clean water is used to washpotatoes and straw clean, the potatoes are cut into slices and squeezed to obtain potato paste and potato juice, and the straw is cut into broken blocks; the potato paste is baked and taken out untilthe potato paste is burnt, the burnt potato paste, the straw broken blocks and water are mixed according to a ratio to obtain a mixture, the mixture is heated and boiled to obtain a fermentation rawmaterial, the fermented raw material is beaten to be dispersed, and temperature lowering is conducted; the temperature-lowered fermented raw material is put into a fermentation pool to be sealed and fermented to obtain fermented grains, and koji and the potato juice are preliminarily added into the fermentation pool; and the fermented grains are distilled to obtain potato wine and the distillers'grains. The manufactured potato wine prepared by the method retains burnt potato aroma, is mellow and pure in throat, and fragrant, and also has relatively high nutritional value. At the same time, the distillers' grains produced by the method can be directly used as a feeding feed for domestic livestock without processing.
Description
technical field [0001] The invention relates to the technical field of wine making, in particular to a method for preparing potato wine. Background technique [0002] In recent years, my country's grain production has increased year after year, and the inventory is abundant. The security of rations is absolutely guaranteed. However, considering that my country's grain demand will still be a rigid growth trend for a long period of time in the future, the three major staple foods of wheat, rice, and corn are affected by arable land resources and water resources. Due to the constraints of the constraints and the impact of planting benefits, the space for increasing production is small and the cost is high, while the space for increasing production of potatoes is large and the cost is low. Potatoes are used as the main substitute for the adjustment of agricultural structure to promote the staple food of potatoes. Potatoes are expected to become the fourth staple food after wheat,...
Claims
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Application Information
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