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A kind of preparation method of okra wine

A technology of pulping and alcoholic fermentation, which is applied in the preparation of alcoholic beverages, microorganism-based methods, biochemical equipment and methods, etc., can solve the problems of high viscosity of okra slurry, low nutrient content, long production cycle, etc. The effect of rich okra flavor, high yield and low production cost

Inactive Publication Date: 2014-10-29
CHONGQING UNIV OF ARTS & SCI +1
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] Due to the high viscosity of okra slurry, it is not conducive to fermentation. At present, the production of okra health wine is based on okra fruit as the main raw material, supplemented by white wine soaking, filtration, clarification and other processes. The alcohol content is high, the production cycle is long, and the nutrients in the wine Low

Method used

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  • A kind of preparation method of okra wine
  • A kind of preparation method of okra wine
  • A kind of preparation method of okra wine

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0034] A preparation method of beverage type okra low-alcohol health wine, carried out according to the following steps:

[0035] 1) Raw material selection: choose fresh, mildew-free, non-rotten okra tender pods that are 5 days after flowering as raw materials;

[0036] 2) Pre-treatment: Put the okra pods in ZnCl containing 0.05‰ 2 and 0.10‰CuSO 4 Soak in the solution of 25 ℃ for 3hr, then add the soaked okra into the aqueous solution with pH value of 7.5 and blanch at 95 ℃ for 3min, the pH value adopts Na 2 CO 3 adjust;

[0037] 3) Pulping: add water and make pulp according to the ratio of 2 times the weight of okra tender pods, so that the slurry after pulping is as fine as possible, which is beneficial to the enzymatic hydrolysis process;

[0038] 4) Enzymatic hydrolysis: The okra slurry after pulping has a high viscosity, which is not conducive to fermentation. Using compound enzyme treatment can effectively reduce the viscosity and facilitate fermentation. Add 0.5% (b...

Embodiment 2-5

[0046] Embodiment 2-5: Carry out according to the following steps and process parameters, and the rest are the same as embodiment 1.

[0047]

[0048] The preparation method of the beverage-type okra low-alcohol health wine has low production cost and high production efficiency, and 1 ton of raw materials can produce about 1.5-2 tons of beverage-type okra low-alcohol health wine, and the alcohol content can reach 10.0-12.0% (by volume). percent concentration meter).

Embodiment 6

[0050] A preparation method of beverage type okra low-alcohol health wine, carried out according to the following steps:

[0051] 1) Raw material selection: choose fresh, mildew-free, non-rotten okra tender pods that are 7 days after flowering as raw materials;

[0052] 2) Pretreatment: add 0.05‰ of ZnCl before okra pulping 2 and 0.05‰CuSO 4 Treat (soak 4hr at room temperature at 25°C), then add the soaked okra to an aqueous solution with a pH value of 8.0 and blanch at 100°C for 5min, and the pH value adopts Na 2 CO 3 adjust;

[0053] 3) Pulping: add water and make pulp according to the ratio of 2 times the weight of okra tender pods, so that the slurry after pulping is as fine as possible, which is beneficial to the enzymatic hydrolysis process;

[0054] 4) Enzymatic hydrolysis: The okra slurry after pulping has a high viscosity, which is not conducive to fermentation. Using compound enzyme treatment can effectively reduce the viscosity and facilitate fermentation. Add ...

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Abstract

The invention provides a preparation method of an okra wine, comprising the steps of slurrying, sugar degree adjustment, alcoholic fermentation and filtering. The preparation method is characterized in that after the slurrying step and before the sugar degree adjustment step, an enzymolysis step is included. The preparation method provided by the invention is low in production cost and high in conversion rate, and about 2 tons of beverage-type okra low-alcohol healthcare wine can be produced from 1 ton of raw materials, and has an alcoholic strength of 10.0-12.0%; the physiological activities of the multiple active ingredients of abundant vitamins, mineral substances, flavone, polysaccharides and the like in okra tender pods are kept; and the okra wine is a novel low-alcohol healthcare wine integrating the functions of nutrition, healthcare, dietary therapy and the like, and has a quality guarantee period of 18 months at normal temperature.

Description

technical field [0001] The invention relates to a method for preparing okra wine, in particular to a method for preparing beverage-type okra low-alcohol health wine by fermenting young okra pods. Background technique [0002] With the increasing social demand for functional food, okra has been widely valued because of its special functional properties and good medicinal value. Its functional properties are mainly manifested in two aspects: high nutritional value and remarkable health care and therapeutic effect. Okra is rich in protein, fat, carbohydrates, vitamins, minerals, dietary fiber, flavonoids, polysaccharides and other ingredients. It not only has health care effects on the heart, stomach, and skin, but also has anti-fatigue effects. In many countries, it is used as the first-selected vegetable eaten by athletes, and it is also a health food for the elderly. At present, the processing and utilization of okra is still in its infancy. It is of great practical signif...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): C12G3/02C12G3/06C12R1/865
Inventor 李晓英尹旭敏王武曾顺德郑理刁源
Owner CHONGQING UNIV OF ARTS & SCI
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