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Method for preparing sweet potato yellow wine containing anthocyanidin

An anthocyanin and yellow rice wine technology, which is applied in the field of preparation of Dashu yellow rice wine, can solve the problems of not preparing yellow rice wine containing anthocyanin, and achieve the effects of increasing value, bright red color and elegant wine aroma.

Active Publication Date: 2012-02-08
HAINAN UNIVERSITY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

After retrieval, there is currently no relevant report on the preparation of anthocyanin-containing yellow rice wine from purple sweet potatoes

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0012] Take 150kg of fresh purple potato, wash it, break it into particles about 2cm in size, add water at a ratio of 1:1, adjust the pH to 4.5 with citric acid, cook at 115°C for 30min, exhaust steam 3 times during the heating process, after cooking , when cooled to about 35°C, add 5% (7.5kg) of sweet wine medicine, and carry out saccharification and fermentation at about 31°C. After 48 hours, the big potato sweet wine is obtained. At this time, 110 kg of cold boiled water is added to the tank and mixed. After 92 hours of fermentation, 120kg of 53-degree rice shochu was added, and the mixture was fermented for 30 days. The wine fermented for 30 days is pressed, clarified, decocted (82°C, 10min), and filled to obtain the product.

[0013] The main technical indicators of the product are as follows:

[0014] pH 4.1, sugar content 4.5%, anthocyanin 7.514mg / g), alcohol content 10 degrees.

[0015] The color of anthocyanin potato rice wine is bright red, transparent, free of su...

Embodiment 2

[0017] Take 150kg of fresh purple potato, wash it, break it into particles with a size of about 2.5cm, add water at a ratio of 1:1, adjust the pH to 4.0 with citric acid, cook at 115°C for 30min, exhaust steam 3 times during the heating process, and cook Finally, when it is cooled to about 37°C, add 20% (30kg) glutinous rice glutinous rice fermented glutinous rice, and carry out saccharification and fermentation at about 32°C. After 46 hours, the big potato sweet wine is obtained. At this time, 120 kg of cold boiled water is added to the tank and mixed. After 98 hours of fermentation, 130kg of 53-degree rice shochu was added, and the mixture was fermented for 32 days. The wine fermented for 32 days is squeezed, clarified, decocted (81°C, 10min), and filled to obtain the product. In order to make the wine better, it needs to be aged for about 30 days at 15°C.

[0018] The main technical indicators of the product are as follows:

[0019] pH 4.0, sugar content 5%, anthocyanin ...

Embodiment 3

[0022] Take 150kg of fresh purple potato, wash it, break it into particles about 3cm in size, add water at a ratio of 1:1, adjust the pH to 4.5 with citric acid, cook at 115°C for 30 minutes, exhaust steam 3 times during the heating process, after cooking , when cooled to about 65°C, add 2% (3kg) of α-amylase, add 1% (1.5kg) of β-amylase, stir evenly, keep saccharification at 60°C for 2 hours (use iodine solution to check whether saccharification complete), when cooled to 32°C, add 2% (3kg) active dry yeast, and ferment at 30°C. After 48 hours of fermentation, the big potato sweet wine is obtained. At this time, add 150kg of cold boiled water to flush the cylinder to dilute the concentration of the mash, which is beneficial to the action of the enzyme. After 96 hours of fermentation, add 130kg of 53-degree rice shochu and continue the closed fermentation for 28 days. The wine fermented for 28 days is squeezed, clarified, decocted (82°C, 10min), and filled to obtain the produ...

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Abstract

The invention relates to a method for preparing sweet potato yellow wine containing anthocyanidin, which comprises the following steps of: crushing purple sweet potatoes into particles, adding water, adjusting the acidity by using citric acid, digesting the purple sweet potatoes at high temperature, and adding a saccharifying and fermenting agent to saccharify and ferment the purple sweet potatoes for 45-50 h to obtain fermented purple sweet potatoes, adding water and uniformly mixing the fermented purple sweet potatoes with water; adding rice liquor to ferment the mixture in a sealed way after fermentation; and squeezing, clarifying, decocting and filling the wine mash fermented in a sealed way to obtain the sweet potato yellow wine containing anthocyanidin. The method has simple process, the purple sweet potatoes are used as a main raw material, the obtained sweet potato yellow wine effectively preserves the nutritional and functional ingredients of the purple sweet potatoes, has bright red and transparent color, elegant wine aroma, soft and smooth taste, proper sourness and sweetness and typical flavor of potato wine, does not contain suspended matter and is free from extraneous odor, and the value of agricultural and sideline products is increased.

Description

technical field [0001] The invention belongs to the field of yellow rice wine preparation, and relates to a method for preparing big potato rice wine containing anthocyanin, in particular to a kind of big potato containing anthocyanin which is fermented by microorganisms such as mold and yeast by using purple big potato as the main raw material. The preparation method of rice wine. Background technique [0002] Dioscorea (Dioscorea) plants are one of the traditional special biological resources in my country, and some of them, such as Chinese yam (Dioscorea opposita Thunb.), big potato (Dioscorea alata), hairy potato (Dioscorea esculenta), etc., have a long history in China. They are the most nutritious foods among the four major potato crops (potatoes, sweet potatoes, cassava, and yams), and are also the main food crops in some African countries. The big potato (Dioscorea alata) is the species with the highest yield in the genus Dioscorea, and many big potato growing areas ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12G3/02
Inventor 杨劲松张海德谭海生翟海瑞
Owner HAINAN UNIVERSITY
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