Method for preparing fermented sea cucumber and blueberry mixed health wine
A health-care wine and fermented technology, which is applied in the field of wine making, can solve the problems of poor taste, high cost, and incomplete release of active ingredients, and achieve the effects of uniform liquid, improved utilization rate, and improved medicinal value
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Embodiment 1
[0018] Embodiment 1: Preparation of fermented sea cucumber health wine
[0019] Step 1 Add 300g of glucose, 3g of yeast powder, 4g of peptone, 30mL of the concentrated solution of sea cucumber decoction waste liquid and 1L of tap water to a 5L Erlenmeyer flask. The addition amount of sea cucumber waste liquid is 3% (v / v);
[0020] Step 21: Sterilize with damp heat at 21° C. for 20 minutes, cool to room temperature, insert activated yeast, and the inoculation amount is 5% (v / v).
[0021] Step 3 Ferment at room temperature, shake once in the morning and evening, each time for 5-30 minutes; after 24 days, measure the glucose content to 3g / L, and stop the fermentation.
[0022] The color of the fermented liquid in step 4 is yellow, and the supernatant is taken to measure its index, and its alcohol concentration is 72.8g / L. The presence of amino acids; the total content of amino acid peptides is 7.76g / L; the content of lead, total arsenic and mercury are 0.10, 0.07 and 0.03 mg / L ...
Embodiment 2
[0023] Embodiment 2: Preparation of fermented blueberry health wine
[0024] Step 1 Add 300 g of glucose, 6 g of yeast powder, 8 g of peptone, 40 g of the residue of anthocyanin from blueberry pomace and 1 L of tap water into a 5 L conical flask. Wherein the addition amount of blueberry fruit residue is 4% (w / v).
[0025] Step 21: sterilize with damp heat at 21°C for 20 minutes, cool to room temperature, insert activated yeast, and the inoculation amount is 2% (v / v).
[0026] Step 3 Ferment at room temperature, shake once in the morning and evening, each time for 5-30 minutes; after 24 days, the glucose content is measured to be 0.11g / L, and the fermentation is ended.
[0027] Step 4 is due to the existence of anthocyanin, and the fermented liquid color is brown; Get supernatant and measure its index, its alcohol concentration is 82.6g / L polysaccharide content is 5.25g / L; Adopt ninhydrin titration to find that supernatant becomes The purple color indicates the existence of v...
Embodiment 3
[0028] Example 3: Preparation of fermented sea cucumber and blueberry health wine
[0029] Step 1 Add 300 g of glucose, 3 g of yeast powder, 4 g of peptone, 40 g of the residue of anthocyanin from blueberry pomace, 30 mL of concentrated solution of sea cucumber decoction and 1 L of tap water into a 5 L conical flask. Wherein the addition of blueberry fruit residue is 4% (w / v), the addition of sea cucumber waste liquid is 3% (v / v),
[0030] Step 21: Sterilize with damp heat at 21° C. for 20 minutes, cool to room temperature, insert activated yeast, and the inoculation amount is 5% (v / v).
[0031] Step 3 Ferment at room temperature, shake well in the morning and evening, each time for 5-30 minutes; after 24 days, the glucose content is measured to be 2g / L, and the fermentation is ended.
[0032] Step 4 Due to the presence of sea cucumber pigments and anthocyanins, the color of the fermented liquid is brown. Take the supernatant to measure its index, and its alcohol concentratio...
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