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Prepn process of yacon wine

A technology for yacon fruit and fruit wine, applied in the field of food processing, can solve the problems of inconvenient storage and transportation, single product variety, easy oxidation and discoloration, etc., and achieve the effects of clear color, sweet and delicious wine, and unique flavor.

Inactive Publication Date: 2009-01-21
昆明瑞鹏生态农业科技有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Although yacon has many characteristics and health advantages, because yacon contains more than 80% carbohydrates and water-soluble fiber, and its shape is very general, there are no samples for sale, it is not very convenient to store and transport, and it is troublesome to peel. After peeling, it is very easy to oxidize and change color. Now most of them are eaten fresh, and their product varieties are extremely single.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0015] A. Wash the fresh yacon and extract the juice;

[0016] B, in fruit juice, add 0.5% sulfurous acid by mass ratio and carry out 4 hours of sterilizing treatment;

[0017] C, add 0.5% solid distiller's yeast by mass ratio, ferment 5 days at 15 ℃ of temperature;

[0018] D. Add 5% edible sugar according to the mass ratio, stir and mix well, and continue to ferment for 8 hours at 20°C, and control the alcohol content to 10%;

[0019] E. Add egg white to the wine liquid in step D at a mass ratio of 0.5%, stir well, let stand for 6 hours, and take out the supernatant;

[0020] F, at a temperature of 15°C and a humidity of 80%, store in airtight storage for at least 5 months to obtain flavored yacon fruit wine.

Embodiment 2

[0022] A. Wash the fresh yacon and extract the juice;

[0023] B, add 1.5% sulfurous acid in fruit juice by mass ratio and carry out the sterilizing treatment of 3 hours;

[0024] C, add 1% solid distiller's yeast by mass ratio, ferment 2 days at 35 ℃ of temperature;

[0025] D. Add 10% edible sugar according to the mass ratio, stir and mix, and continue to ferment for 3 hours at 30°C, and control the alcohol content to 18%;

[0026] E. Add egg white to the wine liquid in step D at a mass ratio of 1%, stir well, let stand for 12 hours, and take out the supernatant;

[0027] F, at a temperature of 20°C and a humidity of 85%, store it in airtight storage for 2 months to obtain flavored yacon fruit wine.

Embodiment 3

[0029] A. Wash the fresh yacon and extract the juice;

[0030] B, add 1% sulfurous acid in fruit juice by mass ratio and carry out the sterilizing treatment of 3 hours;

[0031] C, add 0.8% solid distiller's yeast by mass ratio, ferment 4 days at 28 ℃ of temperature;

[0032] D. Add 8% edible sugar according to the mass ratio, stir and mix well, and continue to ferment for 5 hours at 25°C, and control the alcohol content to 15%;

[0033] E. Add egg white to the wine liquid in step D at a mass ratio of 0.8%, stir well, let stand for 9 hours, and take out the supernatant;

[0034] F, at a temperature of 18°C ​​and a humidity of 83%, store in airtight storage for 9 months to obtain flavored yacon fruit wine.

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PUM

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Abstract

The present invention provides preparation process of yacon wine, which is prepared through squeezing juice, sterilizing, fermenting, storing and other technological steps. The present invention has the problem of easy oxidation and discoloration solved. The yacon wine has mellow fragrance, unique flavor, rich vitamins, amino acids, trace elements, fructose oligomer and other nutritious matters. It has health functions of relaxing the bowels, reducing fat, expelling toxin, slimming, etc. The yacon wine is mellow and suitable for all people.

Description

technical field [0001] The invention relates to a method for preparing fruit wine, in particular to a method for preparing pure natural health-care fruit wine-yacon fruit wine, and belongs to the technical field of food processing. technical background [0002] Yacon, also known as snow lotus potato, scientifically named Smallanthus sonchifolius, belongs to the genus Sunflower of the family Asteraceae, and its origin is in the Andes Plateau of South America. Its tuber looks like a sweet potato. In addition to juicy, crystal clear, sweet and crisp flesh, it is rich in more than 20 kinds of amino acids, minerals, trace elements and a large amount of water-soluble fiber necessary for the human body. It is a low-calorie food and has the effect of clearing the liver. Detoxification, lowering blood pressure, blood fat and cholesterol, laxative and intestinal, beautifying and detoxifying and other therapeutic effects, especially suitable for diabetics and dieters. Although yacon h...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): C12G3/02
Inventor 刘茂华李恩荣张学明高俊山
Owner 昆明瑞鹏生态农业科技有限公司
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