Strawberry kudzu root wine and preparation method thereof

A technology of strawberry and kudzu, applied in the field of bioengineering, can solve problems affecting farmers' income, etc., and achieve the effect of broadening the sales range, ensuring normal operation, and increasing income

Active Publication Date: 2011-12-21
JIANGSU POLYTECHNIC COLLEGE OF AGRI & FORESTRY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, in recent years, the planting area and output of strawberries in my country have increased rapidly, and the market competition has become increasingly fierce. Especially the defective strawberries with small fruit, poor color, and sour taste are more difficult to sell fresh, because these fruits account for about 30% of the total strawberry output. , greatly affecting the farmers' income

Method used

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  • Strawberry kudzu root wine and preparation method thereof
  • Strawberry kudzu root wine and preparation method thereof
  • Strawberry kudzu root wine and preparation method thereof

Examples

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preparation example Construction

[0021] The preparation method of the strawberry kudzu root wine is as follows: using strawberries and kudzu root as raw materials, the kudzu root is pulverized, gelatinized, liquefied and saccharified to obtain the kudzu root hydrolyzate, and the strawberry is subjected to quick freezing, thawing, pectinase hydrolysis and beating to obtain the strawberry hydrolyzate, and then, the After the kudzu root hydrolyzate and the strawberry hydrolyzate are mixed, auxiliary components are added, fermentation is carried out, plate and frame pressure filtration, clarification filtration and blending are carried out to obtain the strawberry kudzu root wine.

[0022] Concrete embodiment and concrete steps are as follows:

Embodiment 1

[0024] (1) Preparation of kudzu root hydrolyzate: crush 1 kg of kudzu root, pass through a 20-mesh sieve, add 5 L of water, heat to 60 ° C for 100 min, cool to 55 ° C, add 0.01 L liquefaction enzyme for 30 min, add 0.01 L glucoamylase Reaction 40min, obtains kudzu root hydrolyzate;

[0025] (2) Preparation of strawberry hydrolyzate: Strawberries were harvested and quickly frozen at -20°C until use. Accurately weighed 100kg of quick-frozen strawberries, thawed at 10°C, beat at 4000 rpm after thawing, and added 0.01kg of pectinase. Hydrolyze at 40°C for 100 minutes to obtain strawberry hydrolyzate;

[0026] (3) Preparation of strawberry kudzu root wine: add the above-mentioned strawberry hydrolyzate to the above-mentioned kudzu root hydrolyzate, then add 11.5kg of glucose, 0.0105kg of licorice, and 0.525kg of yeast, mix well, and carry out fermentation. The first fermentation temperature is 40 °C, the fermentation time is 3 days, the second fermentation temperature is 0 °C, and...

Embodiment 2

[0029] (1) Preparation of kudzu root hydrolyzate: crush 2 kg of kudzu root, pass through a 50-mesh sieve, add 20 L of water, heat to 80 °C for gelatinization for 60 min, cool to 70 °C, add 0.06 L liquefaction enzyme for 20 min, add 0.06 L glucoamylase , reacted for 30min to obtain the kudzu root hydrolyzate;

[0030](2) Preparation of strawberry hydrolyzate: Strawberries were harvested and frozen at -10°C until they were used. Accurately weighed 100kg of quick-frozen strawberries, thawed at 20°C, beat at 5000 rpm after thawing, added 0.05kg of pectinase, and hydrolyzed at 60°C for 60 minutes , to obtain strawberry hydrolyzate;

[0031] (3) Preparation of strawberry kudzu root wine: add the above-mentioned strawberry hydrolyzate to the above-mentioned kudzu root hydrolyzate, then add 24kg of glucose, 0.06kg of licorice, and 0.3kg of yeast, mix well, and then ferment, the first fermentation temperature is 25°C , the fermentation time is 6 days, the second fermentation temperatu...

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Abstract

The invention relates to a strawberry and radix puerariae wine, which is characterized in that the strawberry and radix puerariae wine is red in color, and has the alcohol degree of 7-14%, total acidity of 0.3-0.8 g/L, total sugar of 0.2-5 g/L and total flavone content of 5-40 mg/L. The strawberry and radix puerariae wine is prepared from strawberry and radix puerariae used as raw materials; and the preparation method comprises: crushing radix puerariae, gelatinizing, liquefying and saccharifying to obtain a radix puerariae hydrolysis liquid; quickly freezing strawberry, thawing, hydrolyzing with pectase and pulping to obtain a strawberry hydrolysis liquid; and then mixing the radix puerariae hydrolysis liquid with the strawberry hydrolysis liquid, adding auxiliary ingredients, fermenting, carrying out plate and frame pressure filtering, clarifying, filtering and blending to obtain the strawberry and radix puerariae wine. According to the invention, the market range of strawberry is broadened, the income of farmers is increased, and the normal operation and benefits of strawberry processing enterprises are guaranteed; and in addition, the radix puerariae ingredient is added to thestrawberry wine, so that the strawberry and radix puerariae wine provided by the invention has good effects on preventing and treating hypertension diseases.

Description

Technical field [0001] The present invention involves a method of preparation of fruit wine, especially the preparation method of a strawberry Puerase wine, which belongs to the field of biological engineering technology. Background technique [0002] Strawberry is a perennial herbaceous plant, also known as the forerighs. It was native to South America and began to introduce my country in the early 20th century.Strawberries are rich in nutrition, delicious, red and tender in appearance, juicy flesh, sweet and sour taste, and rich flavor. It is a rare color, fragrance, and taste in fruits. Therefore, it is known as the queen of the fruit.Strawberry pulp contains a large amount of sugar, protein, and organic acids. In addition, it also contains a variety of vitamins, minerals and some trace elements necessary for the human body.Modern medicine believes that strawberries have a certain conditioning and nourishing effect on gastrointestinal irregularities and anemia, and have a cert...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12G3/02C12G3/06A61K36/73A61P9/12C12R1/865
Inventor 贾君
Owner JIANGSU POLYTECHNIC COLLEGE OF AGRI & FORESTRY
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