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Method for producing Tuber steudnerae Henryanae health-care wine

A production method and health care wine technology are applied in the production field of taro health wine, which can solve the problems of waste of resources, low yield, and insufficient understanding of the nutritional value of taro, and achieve the effects of preventing high blood pressure and enhancing immunity

Inactive Publication Date: 2007-10-17
李新民
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Taro roots are practical and have a delicate taste. According to the nutritional analysis of the Central Laboratory of Shandong Agricultural University, taro contains 17 kinds of amino acids. It is a very rich vegetable. Its mineral elements, vitamins, and amino acids are higher than ordinary vegetables. The output is low, and there are few cultivations in our country, so the domestic awareness of the nutritional value of taro is insufficient. In actual use, it can only be cooked and eaten in the most primitive way, and its nutritional value cannot be fully utilized, resulting in a large amount of resources. waste

Method used

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Embodiment Construction

[0016] First crush the taro, then fully mix it with water at a ratio of 1:1.5, then heat it at a low temperature to 48°C, saccharify it for 2.5 hours, then cool it down to 24°C, and put it into a fermenter for fermentation to produce taro wine. The sorghum wine is produced by the solid-state method, and the two kinds of wine are blended in proportion so that the alcohol content reaches 20 degrees, and the taro health-care wine of the present invention is obtained. Alcohol content of 20 degrees is commonly referred to as the degree of liquor.

[0017] Other embodiments are not listed one by one. The saccharification process, fermentation process, etc. are existing processes.

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Abstract

This invention relates to a method for producing dasheen health care wine including the following steps: crushing dasheens, then mixing them with water fully in the proportion of 1: 1.5-2, then heating them under low temperature to 48deg.C to be saccariferized for 2-3 hours and cooled to 24deg.C then entering into a fermentation kettle for ferment to produce the dasheen wine, at the same time applying a traditional solid method to produce Kaoling spirit and adding the two spirits uniformly in proportion to match them to 20deg. to get the dasheen health care wine.

Description

technical field [0001] The invention relates to a production method of health-care wine, in particular to a production method of taro health-care wine. Background technique [0002] Fragrant taro, also known as ground chestnut and luohanshen, is a perennial herbaceous leguminous crop. It is shaped like a potato, with white, tender meat and a strong aroma when eaten, so it is called fragrant taro. The root of taro is practical and has a delicate taste. According to the nutritional analysis of the Central Laboratory of Shandong Agricultural University, taro contains 17 kinds of amino acids. It is a very rich vegetable. Its mineral elements, vitamins, and amino acids are higher than ordinary vegetables. The output is low, and there are few cultivations in our country, so the domestic awareness of the nutritional value of taro is insufficient. In actual use, it can only be cooked and eaten in the most primitive way, and its nutritional value cannot be fully utilized, resulting i...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): C12G3/02
Inventor 李新民
Owner 李新民
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