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Preparation process of pure natural sweet red wind made from red potato

A pure natural, production method technology, applied in the field of food processing, can solve problems such as methods that have not yet been reported, and achieve the effects of promoting blood circulation, preventing arteriosclerosis, and having a long aftertaste.

Inactive Publication Date: 2012-07-18
ANHUI BOWEI PURPLE SWEET POTATO BIOTECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0007] Most of the existing sweet red wine is produced with wine grapes as raw material, and the method of making sweet potato sweet red wine with purple sweet potato dregs as raw material has not been reported yet

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0032] The making of pure natural sweet potato sweet red wine comprises the steps:

[0033] (1) add amylase and 0.2wt% cellulase according to the weight of purple sweet potato dregs at 0.02wt%, fully stir and mix;

[0034] (2) Put the mixture obtained in step (1) into a temperature control pool, heat up to 65° C., and keep warm for 2 hours;

[0035] (3) Carrying out diatomaceous earth suction filtration to the product obtained in step (2) to obtain filtered and clarified purple sweet potato juice;

[0036] (4) Put the product obtained in step (3) into a temperature-controlled fermenter, gradually add 0.02wt% of high-activity Angel Saccharomyces cerevisiae, and stir and mix evenly while adding. The temperature was controlled at 23°C and fermented for 3 days.

[0037] (5) the mixed solution that step (4) is obtained is carried out sampling test, according to detection ethanol content and color (red), fragrance, taste stop fermentation in time;

[0038] (6) Siphon filter the p...

Embodiment 2

[0043] The making of pure natural dry red sweet potato wine comprises the steps:

[0044] (1) add amylase and 1.5wt% add cellulase according to the weight of purple sweet potato dregs at 0.09wt%, fully stir and mix;

[0045] (2) the mixture that step (1) obtains is packed in the temperature control pool, is warmed up to 50, is incubated 48 hours;

[0046] (3) Carrying out diatomaceous earth suction filtration to the product obtained in step (2) to obtain filtered and clarified purple sweet potato juice;

[0047] (4) Put the product obtained in step (3) into a temperature-controlled fermenter, gradually add 0.1wt% of high-activity Angel Saccharomyces cerevisiae, and stir and mix evenly while adding. The temperature was controlled at 40°C and fermented for 7 days.

[0048] (5) the mixed solution obtained in step (4) is sampled and assayed, and fermentation is terminated in time according to detection of ethanol content and color (red), fragrance and taste;

[0049] (6) The pr...

Embodiment 3

[0054] The making of pure natural dry red sweet potato wine comprises the steps:

[0055] (1) add amylase and 1.0wt% add cellulase according to the weight of purple sweet potato dregs at 0.05wt%, fully stir and mix;

[0056] (2) Put the mixture obtained in step (1) into the temperature control pool, heat up to 55° C., and keep the temperature for 10 hours;

[0057] (3) Carrying out diatomaceous earth suction filtration to the product obtained in step (2) to obtain filtered and clarified purple sweet potato juice;

[0058] (4) Put the product obtained in the step (3) into a temperature-controlled fermenter, gradually add 0.05 wt% of high-activity Angel Saccharomyces cerevisiae, and stir and mix evenly while adding. The temperature was controlled at 30°C and fermented for 5 days.

[0059] (5) the mixed solution obtained in step (4) is sampled and assayed, and the fermentation is terminated in time according to the detection index ethanol content and color (red), fragrance and ...

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Abstract

The invention discloses a preparation process for pure natural sweet red wind made from red potato, which belongs to the field of food production process. The sweet red wine is made from purple sweet potatoes residue as raw material, the process includes steps of enzymolyzing purple sweet potato residue, putting into a temperature controlled fermentation tank, adding active Angel dry yeast for wine making, alcohol fermenting, aging from 1-20 months under the temperature of 10 DEG C., executing non-thermal sterilization treatment for 1-2 minutes with a 800-1000 watt rare earth ultrasonic transducer, and packaging. The invention adopts low temperature fermentation inoculants, a large amount of nutrients such as antioxidants, multiple amino-acids or the like are preserved by maximum in the whole treatment process. The sweet red wine has bright color, fragrance special for purple sweet potato, slightly sweet taste, pure mouth feeling, long aftertaste, without sediment or cloudiness, whichis suitable for long-term storage, and convenient for taking. The wine has functions of blood circulation promotion, blood vessel softening, gastrointestinal function improvement, skin moistening or the like, is capable of suppressing generation of lipid peroxide, preventing human body aging, and has relative great cancer prevention effect.

Description

technical field [0001] The invention belongs to a food processing method, in particular to a method for preparing pure natural sweet potato sweet red wine. Background technique [0002] With the improvement of people's living standards, significant changes have taken place in the way of eating. When people taste food, they are more pursuing the nutritional content and health care function of the product. Sweet potato is drought-resistant, barren-resistant, easy to cultivate, and has high yield. my country's sweet potato has various types, wide distribution, and a long history of cultivation. The planting area and total output of sweet potato occupy the first place in the world. As my country's population continues to increase, the demand for agricultural products continues to increase, the area of ​​cultivated land continues to decrease, water resources are increasingly insufficient, and the ecological environment is deteriorating day by day. my country's food demand is fa...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): C12G3/02C12R1/865
Inventor 申琳生吉萍
Owner ANHUI BOWEI PURPLE SWEET POTATO BIOTECH
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