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Preparation method of purple sweet potato wine

A processing method and a technology for purple potato wine are applied in the field of preparation of alcoholic beverages, which can solve the problems of long production time period, many processing steps, complicated operations, etc. Effect

Active Publication Date: 2010-06-09
SICHUAN GUANGYOU SWEET POTATO & FOOD PROD CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

In this method, pectinase, amylase, and glucoamylase are used successively, and the pH value of the fermentation liquid and the enzymolysis temperature need to be adjusted many times. The processing steps are many, the operation is too complicated, the production time cycle is long, and it is not convenient for actual factory production. poor sex

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0029] A processing method of purple sweet potato wine, comprising the following steps:

[0030] a. Preparation of Saccharomyces cerevisiae expanded culture solution and aromatic yeast expanded culture solution: take 100 parts by weight of fresh bean sprouts, remove the roots and petals, chop them up, add distilled water to 500 parts by weight, stir and boil for 20 minutes, filter, and add to the filtrate Distilled water to 500 parts by weight, then added 15 parts by weight of sucrose, mixed and dissolved, then packed in triangular flasks or stainless steel tanks, sterilized at 121°C for 20 minutes, cooled to room temperature, and obtained bean sprout juice liquid medium. Divide into two parts; Take a ring of Saccharomyces cerevisiae and Aroma yeast (manufacturer: Angel Yeast Co., Ltd., etc.) on the preserved slant medium and inoculate each into a portion of sterilized bean sprout juice liquid medium , incubating at a temperature of 22-25° C. for 18 hours to obtain the enlarge...

Embodiment 2

[0037] A processing method of purple sweet potato wine, comprising the following steps:

[0038] a. Preparation of Saccharomyces cerevisiae expanded culture solution and aromatic yeast expanded culture solution: take 100 parts by weight of fresh bean sprouts, remove the roots and petals, chop them up, add distilled water to 500 parts by weight, stir and boil for 40 minutes, filter, and add to the filtrate Distilled water to 500 parts by weight, then added 40 parts by weight of sucrose, mixed and dissolved, then packed in triangular flasks or stainless steel tanks, sterilized at 121°C for 30 minutes, cooled to room temperature, and obtained bean sprout juice liquid medium. Divide into two parts; Take a ring of Saccharomyces cerevisiae and Aroma yeast (manufacturer: Angel Yeast Co., Ltd., etc.) on the preserved slant medium and inoculate each into a portion of sterilized bean sprout juice liquid medium , cultivating at a constant temperature for 24 hours at a temperature of 22-2...

Embodiment 3

[0045] A processing method of purple sweet potato wine, comprising the following steps:

[0046] a. Preparation of Saccharomyces cerevisiae expanded culture solution and aromatic yeast expanded culture solution: take 100 parts by weight of fresh bean sprouts, remove the roots and petals, chop them up, add distilled water to 500 parts by weight, stir and boil for 30 minutes, filter, and add to the filtrate Distilled water to 500 parts by weight, then added 30 parts by weight of sucrose, mixed and dissolved, then packed in triangular flasks or stainless steel tanks, sterilized at 121°C for 25 minutes, cooled to room temperature, and the bean sprout juice liquid medium was obtained. Divide into two parts; Take a ring of Saccharomyces cerevisiae and Aroma yeast (manufacturer: Angel Yeast Co., Ltd., etc.) on the preserved slant medium and inoculate each into a portion of sterilized bean sprout juice liquid medium , incubating at a temperature of 22-25° C. for 21 hours at a constant...

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PUM

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Abstract

The invention provided a preparation method of a purple sweet potato wine, which is characterized in comprising the following steps of: talking purple sweet potato, cleaning, cutting into pieces or cutting into blocks, steaming to be completely cooked, evenly mixing with water, wherein the quantity of the water is 0.5-3 times of that of the cooked purple sweet potato, adding pectinase and evenly mixing, preserving temperature at 45-55 DEG C for 5-10h, cooling to be 35-40 DEG C to prepare enzymolysis material, and dividing the enzymolysis material into two parts; adding 0.6-1.5% of milled rice koji into one part of the enzymolysis material, and preserving temperature at 35-40 DEG C for 18-24h to prepare bacteria culturing material; and mixing the other part of the enzymolysis material with the bacteria culturing material, adding wine-making yeast expansion culture solution and aroma-producing yeast expansion culture solution, fermenting in a sealing way for 3-4 days, adding sucrose and fermenting in a sealing way for 3-6 days, filtering, adding proper amount of potassium metabisulfite, fomenting at 18-20 DEG C for 15-20 days, removing deposition, ageing, fine filtering, and sterilizing to obtain the final product of the purple sweet potato wine. The preparation method takes the purple sweet potato wine as raw materials, has good product quality, high nutrition value, high commodity additional value and strong practicality.

Description

technical field [0001] The invention belongs to the preparation of alcoholic beverages, and relates to a processing method of purple sweet potato wine. Background technique [0002] Sweet potato, also known as sweet potato, sweet potato, etc., is an annual plant of Convolvulaceae. Sweet potatoes are rich in starch, dietary fiber, carotene, vitamins A, B, C, E, potassium, iron, copper, selenium, calcium and more than 10 kinds of trace elements and linoleic acid, among which β-carotene, vitamin E It has a lot of vitamin C and vitamin C, and has high nutritional value. It is called the health food with the most balanced nutrition by nutritionists. In the "ranking list" of 20 anti-cancer vegetables published by the National Cancer Research Center of Japan, sweet potatoes topped the list. At this stage, sweet potato breeding organizations at home and abroad have successively cultivated many sweet potato varieties, such as purple heart sweet potato, etc., which have strengthened...

Claims

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Application Information

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IPC IPC(8): C12G3/02C12R1/865C12R1/645
Inventor 邹光友
Owner SICHUAN GUANGYOU SWEET POTATO & FOOD PROD CO LTD
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