Preparation method of low-alcoholicity sweet potato sake with vinegar fragrance

A technology with low alcohol content and production method, which is applied in the preparation of alcoholic beverages, etc., and can solve problems such as not soft taste, high alcohol content of liquor, unsuitable for frequent drinking, etc.

Pending Publication Date: 2021-04-30
福建健尔聪食品有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

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Problems solved by technology

[0003] Liquor is a product that people generally like. Sweet potatoes are also used to make wine in China, but most of them are made into white wine, and white wine has high alcohol content, which is harmful to the human body, and the taste is not soft, so it is not suitable for regular drinking

Method used

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Embodiment Construction

[0025] The present invention will be described in detail below in conjunction with specific examples, but the embodiments of the present invention are not limited thereto.

[0026] The present invention comprises the steps:

[0027] Step 1: White the rice, remove the aleurone layer and germ; select sweet potatoes with no disease, no damage, and good quality, clean them, peel off the outer skin, and cut them into pieces;

[0028] When rice is processed into edible rice after removing the outer layer of rice husk, it usually includes aleurone layer (also known as sugar layer), germ and endosperm (also known as starch layer), and the aleurone layer is rich in fat, and the germ is rich in fat Protein, these components easily lead to turbidity and bitterness of the product when making sake. The present invention whitens the rice to remove the aleurone layer and germ, which can avoid the above situation and make the product taste better. Rice can also be substituted for glutinous r...

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Abstract

The invention discloses a preparation method of low-alcoholicity sweet potato sake with vinegar fragrance. The method comprises the following steps: removing an aleurone layer from rice, mixing with sweet potatoes, adding amylase to saccharify, adding multi-strain mixed yeast, fermenting in a wide-mouth jar, and distilling to obtain sake. According to the invention, after standing and blending, the prepared sake is mellow and tasty, has unique sweet potato flavor, and can be added with acetic acid bacteria, so that the sake has slight vinegar fragrance, is slightly sour, has no bitter and astringent feeling, can stimulate appetite, clear food and prevent abdominal distension, and also has beautifying and toxin expelling effects.

Description

technical field [0001] The invention relates to the field of sweet potato deep processing, in particular to a method for preparing low-alcohol sweet potato sake with vinegar flavor. Background technique [0002] Sweet potato is also called sweet potato. It is sweet and flat in nature and non-toxic. Among the 12 kinds of vegetables with anti-cancer and health-care effects, sweet potato ranks first and is known as the "king of anti-cancer". Sweet potatoes are rich in mucus protein, which can not only maintain the lubrication in the joint cavity, but also maintain the elasticity of the cardiovascular wall of the human body, prevent atherosclerosis, reduce subcutaneous fat, prevent connective tissue atrophy in the liver and kidney, and improve blood circulation. The body's immunity. Sweet potato unique dehydroepiandrosterone, can prevent colon cancer and breast cancer. [0003] Wine is a kind of product that people generally like, domestic also useful sweet potato is made win...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12G3/022C12G3/026C12G3/055C12H6/02
CPCC12G3/022C12G3/026C12G3/055C12H6/02
Inventor 邱冬梅李继飞李勇鹏
Owner 福建健尔聪食品有限公司
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