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Production method of Chinese yam wine

A production method, the technology of yam wine, is applied in the field of deep processing and comprehensive utilization of yam characteristic potato products, which can solve the problems of limited price and low economic benefits, and achieve the effects of reducing food consumption, improving economic benefits, and enhancing market risk capabilities

Inactive Publication Date: 2019-12-24
雷炳忠
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

In recent years, there are only some deep-processed products of yam on the market. Fresh yams are processed into tops or light strips for export, but these can only be sold in the form of raw materials, the price is limited, and the economic benefits are not high.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment approach

[0045] (1) Materials: fresh, pest-free and disease-free yams that have grown and matured and harvested in time are selected as raw materials;

[0046](2) Cleaning: Wash the harvested yam with clean water to remove the sludge and dirt on the surface of the yam and the bacteria attached to the surface of the yam to ensure product quality;

[0047] (3) Remove the beard and skin: remove the beard and hair of the washed Chinese yam, and remove the skin of the Chinese yam;

[0048] (4) Slicing: Slice the depilated and skinned yams with a knife, and each slice is about 2 cm thick;

[0049] (5) Steaming: Steam the sliced ​​yam cubes in a steamer for about 1 hour. The standard is that the potato cubes are cooked;

[0050] (6) Cooling: After the potato pieces are steamed, pour them out for cooling, when the temperature drops to 15 degrees;

[0051] (7) Fermentation: Put the fully cooled Huaishan potato pieces into a sterilized fermenter or large vat after fully stirring them with koji...

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Abstract

The invention mainly discloses a production method of Chinese yam wine, which takes Chinese yam as a raw material according to special nutrient substances, effects and health care effects of the Chinese yam, the original ecological Chinese yam wine is obtained through a series of production method steps such as selection, cleaning, stigma removal, slicing, steaming, fermentation, distillation andthe like. The product can promote the synthesis of precursor substances of female hormones, and has the effects of nourishing yin, tonifying yang and enhancing metabolism; cardiovascular fat deposition can be prevented, and digestion and absorption of the stomach and intestine are facilitated. The product contains a plurality of nutrient components, is rich in a plurality of vitamins, amino acidsand a large amount of proteins, and has a high nutritional value. Various effective active substances are easily absorbed and digested by a human body, the absorptivity is high, the utilization is fast, and higher medical effects and health care effects are realized. The Chinese yam wine is fragrant in smell and refreshing and mellow in taste, retains nutrient substances of Chinese yams to the maximum extent, and has the effects of nourishing the kidney and essence, tonifying the stomach and spleen, preventing blood sugar from rising, enhancing the immunity of a human body and delaying senescence.

Description

[0001] Technical field: [0002] The invention relates to the technical problem of deep processing and comprehensive utilization of yam characteristic potato products, belongs to the technical field of potato wine production in deep processing of yam potato products, and specifically relates to a production method of yam wine. [0003] technical background [0004] Huaishan, Chinese name: Yam. [0005] Other names: Chinese yam, Chinese yam, Chinese yam, native potato, yam, sweet potato, wild potato, white yam, etc. [0006] Huaishan belongs to Dioscoreaceae and Dioscorea genus, and belongs to twining herbaceous vines. The tubers are long cylindrical, grow vertically, and can reach more than 1 meter in length. Most of the cross-sections are white when dry, and a small part is also purple. [0007] Huai Yam likes high temperature and dryness. The tubers start to germinate at 10°C. The optimum temperature for stem and leaf growth is 25-28°C. The suitable ground temperature for t...

Claims

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Application Information

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IPC IPC(8): C12H6/02C12G3/026
CPCC12G3/02
Inventor 不公告发明人
Owner 雷炳忠
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