CN105349318A - Making method of fresh sweet manioc sweet wine - Google Patents

Abstract

A method for making fresh sweet cassava liqueur, comprising the following steps: removing the outer and inner layers of fresh sweet cassava, cleaning, and draining; using crushing equipment to crush the drained fresh sweet cassava to obtain sweet cassava grains steaming the sweet cassava grains to obtain ripened sweet cassava grains; cooling the ripened sweet cassava grains to room temperature, mashing them into mud, then adding warm boiled water and sweet wine koji, mixing evenly to obtain the material to be fermented; moving the material to be fermented to Put it in a pottery or glass container, seal it, leave it to ferment for 50-72 hours in an environment with a temperature of 28-32° C. and a humidity of 70-80%, sterilize and pack to obtain a fresh sweet cassava liqueur product. In the present invention, fresh sweet cassava is used instead of glutinous rice to make liqueur. Since sweet cassava contains not only starch, but also rich amino acids, calcium, potassium, phosphorus, magnesium and other nutrients, the liqueur produced is rich in aroma, sweet and sour, and has a good taste. Smooth, suitable for all ages.

Description

A kind of preparation method of fresh sweet cassava liqueur

technical field

The invention belongs to the technical field of food processing, in particular to a method for preparing fresh sweet cassava liqueur.

Background technique

Sweet wine, also known as glutinous rice, fermented glutinous rice, etc., has a history of more than 2,000 years in my country. It is a good product for invigorating qi and nourishing blood, and it is the food of choice for confinement women and those who have just recovered from a serious illness.

Traditional liqueur has always been made from glutinous rice and fermented by natural microorganisms or pure koji. It tastes sweet and mellow, and its nutrients are easily absorbed by the human body. It can stimulate the secretion of digestive glands, increase appetite, and help digestion. It is suitable for all ages. It can be drunk in all seasons.

Sweet cassava refers to cassava with a hydrocyanic acid content of less than 50mg/kg. Among the starch components, amylopectin accounts for more than 83%, and its properties are very similar to glutinous rice. At the same time, sweet cassava itself also contains nutrients and trace elements such as vitamins, amino acids, calcium, potassium, phosphorus, magnesium, etc., and has comprehensive nutrition. At present, sweet cassava is mainly sold as snack food, but because cassava is perishable and deteriorates, it is not easy to transport, so it is limited to sales near the production area. The market is limited and the price is not high. In many cases, it can only be used as an industrial raw material to produce starch. There is no The development of sweet cassava industry has been restricted to a large extent by its high-quality miscellaneous grain characteristics.

Contents of the invention

The purpose of the present invention is to solve the defects in the above-mentioned prior art, provide a kind of preparation method of fresh sweet cassava liqueur, replace glutinous rice with fresh sweet cassava to make liqueur, develop and contain rich reducing sugar, vitamin, amino acid and calcium, potassium, A new type of liqueur with nutrients such as phosphorus and magnesium. It has a strong aroma, sweet and sour taste, and a smooth taste. It is suitable for all ages. At the same time, it will expand the use of sweet cassava and improve the economic benefits of the sweet cassava industry.

In order to achieve the above object, the present invention adopts the following technical solutions:

A kind of preparation method of fresh sweet cassava liqueur comprises the following steps:

(1) Remove the outer and inner skins of the fresh sweet cassava, clean and drain;

(2) Using crushing equipment to crush the drained fresh sweet cassava to obtain sweet cassava grains;

(3) steaming the sweet cassava grains described in (2) to obtain ripened sweet cassava grains;

(4) Cool the ripened sweet cassava grains described in (3) to room temperature, mash them into mud, then add warm boiled water and sweet wine koji, mix evenly, and obtain the material to be fermented;

(5) Move the material to be fermented in (4) into a pottery or glass container, seal it, leave it to ferment for 50-72 hours at a temperature of 28-32°C and a humidity of 70-80%, sterilize and pack Get fresh sweet cassava liqueur products.

The fresh sweet cassava refers to the sweet cassava harvested within 20 hours.

The skin removal rate of the fresh sweet cassava reaches 100%.

The grain size of sweet cassava is ≤6mm.

The temperature of warm water is 37-40°C.

The amount of warm boiled water added is 25% to 35% of the weight of the sweet cassava mud.

The dosage of sweet wine koji is 0.2%～0.6% of the weight of sweet cassava mud.

The obtained fresh sweet cassava liqueur can be eaten directly, or it can be placed in an environment of -18°C or below for rapid freezing, and when it is frozen into ice cubes, it can be stored at a temperature of -4 to -2°C, and the shelf life can reach 6 months.

Compared with the prior art, the beneficial effects of the present invention are:

First of all, the present invention uses fresh sweet cassava instead of glutinous rice to make liqueur. Since sweet cassava contains not only starch, but also rich amino acids, calcium, potassium, phosphorus, magnesium and other nutrients, the liqueur produced is not only rich in aroma, but also sweet and sour. , smooth taste, suitable for all ages; compared with fresh sweet cassava, sweet cassava liqueur is easy to store and transport, and has a longer shelf life, which can well solve the problems of low sales and low price caused by fresh sweet cassava's easy deterioration and inconvenient transportation. It is beneficial to increase the income of farmers; in addition, due to different raw materials, the sweet cassava liqueur is quite different from the traditional glutinous rice liqueur in taste, sweetness and nutrients, providing people with a cassava-flavored liqueur.

detailed description

Example 1

Take No. SC9 sweet cassava harvested for 4 hours at the experimental base of Wuming Agricultural Extension Station in Guangxi, peel off the outer and inner epidermis, and wash it with tap water;

Use a vegetable sinker to crush to obtain cassava grains, and the grain size of cassava grains is less than 6mm;

Put the sweet cassava grains in a steamer over water and steam until cooked;

After the mature cassava grains are cooled to room temperature, mash them into mud, weigh 1000g, put them into a clean pottery with a cover, weigh 250g of boiled water at 40°C and 4g of Angel sweet wine koji and disperse them, mix them evenly, and seal them. Put it in an environment with a temperature of 28°C and a humidity of 70%, and ferment for 72 hours;

Carry out pasteurization treatment to the liqueur, that is, the temperature is 75° C., and the time is 55 seconds to obtain fresh sweet cassava liqueur.

Example 2

Take Guire 891 sweet cassava harvested from the cassava experimental base of Guangxi Academy of Agricultural Sciences for 20 hours, completely peel off the outer and inner layers of skin; wash it with tap water;

Use a vegetable sinker to crush to obtain cassava grains, and the grain size of cassava grains is less than 6mm;

Steam the sweet cassava grains in a steamer;

When the matured cassava grains are cooled to room temperature, mash them into mud, weigh 2000g, put them into a clean glass container, weigh 700g of warm water at 37°C and add 12g of Angel sweet wine koji into it, mix well, seal, Place in an environment with a temperature of 32°C and a humidity of 75%, and ferment for 50 hours;

The liqueur is pasteurized, that is, the temperature is 85° C. and the time is 35 seconds to obtain fresh sweet cassava liqueur.

Example 3

Take bread cassava harvested for 12 hours from the test base of Guangxi Cassava Research Institute, completely peel off the outer and inner layers of skin, and clean it with tap water;

Use vegetable sinking machine to crush to obtain cassava grains, the grain size of cassava grains is less than 6mm;

Put the sweet cassava grains in a steamer and steam them;

When the matured cassava grains are cooled to room temperature, mash them into mud, weigh 1500g, put them into a clean glass container, weigh 450g of warm water at 38°C and add 7.5g of Angel sweet wine koji to the cassava puree, mix After uniformity, seal it, place it in an environment with a temperature of 30°C and a humidity of 80%, and ferment for 60 hours;

Carry out pasteurization treatment to the rum, that is, the temperature is 80° C., and the time is 45 seconds to obtain fresh sweet cassava liqueur.

Claims (7)

1. a making method for fresh sweet cassava sweet wine, is characterized in that, comprise the following steps:

(1) outer for fresh sweet cassava interior two-layer skin is removed, clean up, drain;

(2) use disintegrating apparatus that the fresh sweet cassava after draining is carried out fragmentation, obtain sweet cassava grain;

(3) described to (2) sweet cassava grain is cooked, obtain slaking sweet cassava grain;

(4) described to (3) slaking sweet cassava grain is cooled to room temperature, smashs into mud to pieces, then add warm water and koji, mix, obtain treating fermentation material;

(5) will treat described in (4) that fermentation material moves in ceramic or Glass Containers, sealing, standing for fermentation 50 ~ 72h under be 28 ~ 32 DEG C of humidity being the environment of 70 ~ 80% in temperature, sterilizing is also packaged to be fresh sweet cassava liqueur products.

2. the making method of a kind of fresh sweet cassava sweet wine according to claim 1, is characterized in that: described fresh sweet cassava refers to the sweet cassava in results 20 hours.

3. the making method of a kind of fresh sweet cassava sweet wine according to claim 1, is characterized in that: described fresh and sweet cassava epidermis clearance reaches 100%.

4. the making method of a kind of fresh sweet cassava sweet wine according to claim 1, is characterized in that: sweet cassava grain granularity≤6mm.

5. the making method of a kind of fresh sweet cassava sweet wine according to claim 1, is characterized in that: warm water temperature is 37 ~ 40 DEG C.

6. the making method of a kind of fresh sweet cassava sweet wine according to claim 1, is characterized in that: warm water addition is 25% ~ 35% of sweet cassava mud weight.

7. the making method of a kind of fresh sweet cassava sweet wine according to claim 1, is characterized in that: koji consumption is 0.2% ~ 0.6% of sweet cassava mud weight.