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Processing method of konjak mulberry fruit wine

A processing method and mulberry technology are applied in the processing field of konjac mulberry fruit wine, can solve problems such as the technical vacancy of mulberry fruit wine, and achieve the effects of broad promotion value and application value, low price and moderate alcohol content

Inactive Publication Date: 2013-04-10
镇安县华联农工商有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, there is no report on the application of mixed enzyme preparations to the enzymatic hydrolysis of konjac powder, and the technology of producing mulberry wine with it as raw material is still vacant

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0015] 1) Konjac fine powder pretreatment: pulverize the konjac fine powder in an ultrafine pulverizer for 20 minutes and then sieve for subsequent use;

[0016] 2) enzymatic hydrolysis: step 1) the processed konjaku fine powder is added to the water with a pH value of 5, stirred evenly so that the mass concentration of konjac fine powder is 0.4% to obtain a konjac fine powder solution, and then added to the konjac fine powder solution Mixed enzymes, controlling the mass concentration of the mixed enzymes to be 0.5%, enzymatically hydrolyzing at 40°C for 4 hours to obtain konjac enzymatic hydrolyzate;

[0017] The mixed enzyme is obtained by mixing cellulase, papain and amylase in a mass ratio of 2:1:1;

[0018] 3) Extraction: mix the konjac enzymatic solution with the fermented mulberry base wine at a mass ratio of 2:1, seal and soak for 5 days, and separate the wine liquid by diatomite filter aid method;

[0019] 4) deployment: adjust the alcohol content of the separated li...

Embodiment 2

[0024] 1) Konjac fine powder pretreatment: pulverize the konjac fine powder in an ultrafine pulverizer for 30 minutes and then sieve for subsequent use;

[0025] 2) enzymatic hydrolysis: the konjac fine powder after step 1) is added into the water with a pH value of 5.5, stirred evenly so that the mass concentration of the konjac fine powder is 0.6% to obtain a konjac fine powder solution, and then added to the konjac fine powder solution Mixed enzymes, controlling the mass concentration of the mixed enzymes to be 0.7%, and enzymatically hydrolyzing them at 50°C for 2 hours to obtain konjac enzymatic hydrolyzate;

[0026] The mixed enzyme is obtained by mixing cellulase, papain and amylase in a mass ratio of 2:1:1;

[0027] 3) Extraction: mix the konjac enzymatic solution with the fermented mulberry base wine at a mass ratio of 2:1, seal and soak for 5 days, and separate the wine liquid by diatomite filter aid method;

[0028] 4) deployment: adjust the alcohol content of the ...

Embodiment 3

[0033] 1) Konjac fine powder pretreatment: pulverize the konjac fine powder in an ultrafine pulverizer for 40 minutes and then sieve it for later use;

[0034] 2) enzymatic hydrolysis: the konjac fine powder after step 1) is added into the water with a pH value of 6, stirred evenly so that the mass concentration of the konjac fine powder is 0.8% to obtain a konjac fine powder solution, and then added to the konjac fine powder solution Mixed enzymes, controlling the mass concentration of the mixed enzymes to be 1%, enzymatically hydrolyzed at 45°C for 3 hours to obtain konjac enzymatic hydrolyzate;

[0035] The mixed enzyme is obtained by mixing cellulase, papain and amylase in a mass ratio of 2:1:1;

[0036] 3) Extraction: mix the konjac enzymatic solution with the fermented mulberry base wine at a mass ratio of 2:1, seal and soak for 5 days, and separate the wine liquid by diatomite filter aid method;

[0037] 4) deployment: adjust the alcohol content of the separated liquor...

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PUM

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Abstract

The invention relates to a processing method of konjak mulberry fruit wine, which utilizes konjak fine powder and mulberry base liquor as raw materials and adopts combination technology of the fermentation process and the konjak fine powder enzymolysis liquid digestion process. The main process steps of the processing method includes konjak fine powder preprocessing, enzymolysis, digestion, mixing, ageing, cold and hot processing, filtering and sterilization. The konjak mulberry fruit wine prepared by the processing method is transparent, has corresponding plant fragrant and aroma, and is smooth, harmonized and full in body.

Description

technical field [0001] The invention belongs to the field of agricultural product processing, and in particular relates to a processing method of konjac mulberry fruit wine. Background technique [0002] Mulberry is the fruit of the Morus plant, which is both food and medicine. Mulberry contains rutin or anthocyanin, carotene, V b1 , V b2 , V pp and V c etc., especially the content of minerals is higher than that of other fruits. Mulberry fruit is rich in nutrition, has unique functions, has the effects of promoting immunity, lowering blood sugar, lowering blood fat, lowering blood pressure, anti-inflammation, anti-aging, anti-tumor and other effects, and is a precious natural resource. Mulberry has juicy pulp, bright color, elegant aroma, high and stable pigment content, and is an excellent raw material for wine making. Konjac is rich in unsaturated fatty acids, glucoside, starch, protein, various alkaloids, amino acids, and can be made into various foods. It is widel...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): C12G3/04
Inventor 王勇张双金李洪平张达荣何维江
Owner 镇安县华联农工商有限公司
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