Preparation method of aloe wine

A dry wine and aloe vera technology, which is applied in the field of dry wine preparation, can solve the problems of limited soaking or blending type and high viscosity of aloe vera wine, and achieve the effects of improved stability, sweet taste and moderate sourness

Inactive Publication Date: 2008-04-02
广西亮亮食品集团有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] Aloe is a perennial succulent herb with excellent health benefits. In recent years, there have been many developments and researches on aloe products in China. However, because aloe has many gel substances and high viscosity, the development of aloe wine is still limited to Simple soak or blend

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0014] A method for preparing dry aloe wine, comprising the following steps: (1) artificially or mechanically peeling fresh aloe, taking out the gel substance, and beating; Degradation, compound enzyme is made up of pectinase, amylase, cellulase, protease, and its weight ratio is 4:3:2:1, makes the viscosity of aloe vera gel reduce, adjust pH value to be 3.8, adjust refractive index to be 18 °BX, add fruit wine yeast FF02 (provided by the Technical Product Service Department of China Food and Fermentation Industry Research Institute), the weight of inoculated fruit wine yeast FF02 is 2 / 1000 of the raw material weight; (3) ferment at 28 ° C, starting from the 10th day of fermentation Measure the total sugar and stop when the total sugar content is 4 g / L; (4) ferment for 10 days at 20°C; (5) age for 90 days (the longer the aging period, the softer the taste will be); (6) cool down to - 5°C, keep warm for 8 days, filter, and take the filtrate to make a kind of aloe dry wine.

Embodiment 2

[0016] A method for preparing dry aloe wine, comprising the following steps: (1) crushing peeled aloe, and beating; (2) adding a compound enzyme of 1 / 200 of the weight of the peeled aloe at 20° C. to degrade, and the compound enzyme is obtained from fruit Glue enzyme, amylase, cellulase composition, its weight ratio is 5: 3: 2, adjust pH value to be 3.2, adjust refraction to be 20 ° BX, add fruit wine yeast FF02, the weight of inoculation fruit wine yeast FF02 is raw material weight 1 / 1000; (3) ferment at 32°C, measure the total sugar from the 10th day of fermentation, and stop when the total sugar content is 4.5 g / L; (4) ferment at 22°C for 10 days; (5) age for 100 days (6) Cool down to -8°C, keep warm for 7 days, filter, and get the filtrate to make a kind of aloe dry wine.

Embodiment 3

[0018] A method for preparing dry aloe wine, comprising the following steps: (1) crushing peeled aloe, and beating; (2) adding a compound enzyme of 1 / 1000 of the weight of peeled aloe at 20°C to degrade the compound enzyme, which is composed of starch Enzyme, cellulase, protease composition, its weight ratio is 4: 3: 1, adjust the pH value to be 4.0, adjust the refractive index to be 15°BX, add fruit wine yeast FF02, the weight of inoculating fruit wine yeast FF02 is 3 / of raw material weight 1000; (3) ferment at 25°C, measure the total sugar from the 10th day of fermentation, stop when the total sugar content is 3.5 g / L; (4) ferment for 15 days after 8°C; (5) age for 110 days; ( 6) Cool down to -3°C, keep warm for 10 days, filter, and take the filtrate to make a kind of aloe dry wine.

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PUM

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Abstract

The present invention discloses a method for preparing aloe wine. Said method includes the following steps: peeling aloe, breaking and beating to obtain aloe pulp, adding compound enzyme to make degradation, regulating pH value, adding wine yeast to make fermentation, ageing, heat-insulating and filtering to obtain filtrate, so that an aloe wine can be made up.

Description

technical field [0001] The invention relates to a preparation method of dry wine. Background technique [0002] With the continuous improvement of people's living standards in our country, people's awareness of their own health is also constantly strengthening. People have developed from the need for food and clothing in the past to today's eating "healthy", drinking "healthy" and using "healthy". As early as ten years ago, dry fruit wine was still a luxury consumer product in ordinary people's homes, but today "dry red" and "dry white" are very common table drinks. [0003] Aloe is a perennial succulent herb with excellent health benefits. In recent years, there have been many developments and researches on aloe products in China. However, because aloe has many gel substances and high viscosity, the development of aloe wine is still limited to Simple soak or blend. Therefore, adopting fermentation technology to make a kind of dry aloe wine is a problem demanding prompt so...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): C12G3/02
Inventor 秦勇
Owner 广西亮亮食品集团有限公司
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