Preparation method of purple sweet potato wine

A technology of purple sweet potato and Saccharomyces cerevisiae, which is applied in the field of wine making, can solve the problem of destroying purple sweet potato nutrition, aroma substances and physiological functional substances, reducing the quality of purple sweet potato wine, nutrition and health function value, and destroying the stability of anthocyanins in purple sweet potato To achieve the effect of obvious characteristic flavor, high transparency and clarity, and low cost

Active Publication Date: 2013-06-12
李拖平
View PDF6 Cites 11 Cited by
  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] Patent CN101063071A and patent 101215506A respectively disclose a brewing method of purple sweet potato wine, but the methods disclosed in these patents are to ferment the purple sweet potato raw material to make wine after steaming and high-temperature enzymatic hydrolysis, and the whole process such as cooking takes a lot of time. Huge energy, high product cost
Moreover, the yield of purple sweet potato wine obtained by this process is low, and high temperature treatment will destroy the stability and original chemical structure of anthocyanins in purple sweet potato, affecting the color and transparency of the product
In addition, high temperature treatment will also destroy the inherent nutritional and aroma substances and physiological functional substances of purple sweet potato, so that the quality, nutritional and health function value of the obtained purple sweet potato wine will also be reduced

Method used

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
View more

Image

Smart Image Click on the blue labels to locate them in the text.
Viewing Examples
Smart Image
  • Preparation method of purple sweet potato wine
  • Preparation method of purple sweet potato wine
  • Preparation method of purple sweet potato wine

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0026] The preparation method of embodiment 1 purple sweet potato wine

[0027] (1) The preparation method is as follows:

[0028] 1) Fragmentation of purple sweet potatoes: grind the peeled purple sweet potatoes with a colloid mill to obtain purple sweet potato pulp;

[0029] 2) Saccharification: Add glucoamylase to purple sweet potato pulp, and saccharify at 70°C for 30 minutes to obtain purple sweet potato saccharification liquid;

[0030] 3) Fermentation: In purple sweet potato saccharification solution, press 1×10 3 The ratio of cfu / L is inserted into the activated fruit wine yeast, fermented at 10-35°C for 15 days, and filtered to obtain the filtrate;

[0031] 4) Aging: aging the obtained filtrate for 180 days at 10-20°C to obtain purple sweet potato wine with strong fruit wine aroma and sweet potato aroma, bright color, rich nutrition and high anthocyanin content. Alcohol 9.4 o , Anthocyanin content: 143mg / L.

[0032] (2) Comparative test

[0033] Using the tra...

Embodiment 2

[0036] The preparation method of embodiment 2 purple sweet potato wine

[0037] (1) Preparation method

[0038] 1) Fragmentation of purple sweet potatoes: grind the peeled purple sweet potatoes with a colloid mill to obtain purple sweet potato pulp;

[0039] 2) Saccharification: Inject pre-activated Aspergillus niger into purple sweet potato pulp, and saccharify at 35°C for 3 days to obtain purple sweet potato saccharification liquid;

[0040] 3) Fermentation: In purple sweet potato saccharification solution, press 1×10 7 Insert activated fruit wine yeast at the ratio of cfu / L, such as commercially available Angel wine yeast, ferment at 35°C for 1 day, and filter to obtain the filtrate;

[0041] 4) Aging: aging the obtained filtrate for 180 days at 10-20°C to obtain purple sweet potato wine with strong fruit wine aroma and sweet potato aroma, bright color, rich nutrition and high anthocyanin content. Alcohol 11.2 o , Anthocyanin content: 116mg / L.

[0042] Aspergillus n...

Embodiment 3

[0047] The preparation method of embodiment 3 purple sweet potato wine

[0048] (1) Preparation method

[0049] 1) Fragmentation of purple sweet potatoes: grind the peeled purple sweet potatoes with a colloidal mill to obtain purple sweet potato pulp;

[0050] 2) Saccharification: add koji to purple sweet potato pulp, and saccharify at 10°C for 3 days to obtain purple sweet potato saccharification liquid;

[0051] 3) Fermentation: In purple sweet potato saccharification solution, press 1×10 7 The ratio of cfu / L was inserted into activated Saccharomyces cerevisiae, and fermented at 10-35°C for 5 days; filtered to obtain the filtrate;

[0052] 4) Aging: aging the obtained purple sweet potato wine at 10-20°C for 150 days to obtain a purple sweet potato wine with rich fruit wine aroma and sweet potato aroma, bright color, rich nutrition and high anthocyanin content. Alcohol 12.1 o , Anthocyanin content: 150mg / L.

[0053] (2) Comparative test

[0054] Using the traditional...

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to view more

PUM

No PUM Login to view more

Abstract

The invention relates to a preparation method of purple sweet potato wine. The technical scheme provided by the invention is as follows: the preparation method comprises the following steps of: crushing shelled purple sweet potatoes to obtain purple sweet potato slurry by using a plurality of methods, such as conventional pulping, crushing through a crusher, grinding through a colloid mill and the like; adding saccharifying enzyme into the purple sweet potato slurry, and saccharifying at 10-70 DEG C for 30 min to 3 days; or, inoculating aspergillus activated in advance into the purple sweet potato slurry, and saccharifying at 10-35 DEG C for 0.5-3 days; or, inoculating Chinese yeast into the purple sweet potato slurry, and saccharifying at 10-35 DEG C for 0.5-3 days; obtaining saccharification liquid of the purple sweet potatoes; inoculating activated saccharomyces cerevisiae into the saccharification liquid of the purple sweet potatoes according to the proportion of 1*10<3>-1*10<7> cfu/L, and fermenting at 10-35 DEG C for 0.5-15 days; filtering to obtain purple sweet potato wine; and ageing the obtained purple sweet potato wine at 10-20 DEG C for 30-180 days to obtain aged purple sweet potato wine with high anthocyanin content. The method disclosed by the invention is simple, high in juice yield, few in fermentation residue and high in anthocyanin content.

Description

technical field [0001] The invention belongs to the field of wine making, and in particular relates to a preparation method of purple sweet potato wine with high anthocyanin content. Background technique [0002] Purple sweet potato is a kind of variety that has been cultivated in recent years, and it is cultivated in most parts of the north and south of my country. Its flesh color is purplish red. In addition to the nutrients such as starch and protein contained in ordinary sweet potatoes, it is also rich in anthocyanins, which has dual characteristics of nutrition and health care. According to reports, the anthocyanins in purple sweet potato have a strong quenching effect on free radicals, and have certain preventive and therapeutic effects on cancer and cardiovascular and cerebrovascular diseases. And will have great market and economic prospects. [0003] Patent CN101063071A and patent 101215506A respectively disclose a brewing method of purple sweet potato wine, but t...

Claims

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to view more

Application Information

Patent Timeline
no application Login to view more
Patent Type & Authority Applications(China)
IPC IPC(8): C12G3/02C12R1/865C12R1/685C12R1/69C12R1/66
Inventor 李拖平李苏红
Owner 李拖平
Who we serve
  • R&D Engineer
  • R&D Manager
  • IP Professional
Why Eureka
  • Industry Leading Data Capabilities
  • Powerful AI technology
  • Patent DNA Extraction
Social media
Try Eureka
PatSnap group products

Browse by: Latest US Patents, China's latest patents, Technical Efficacy Thesaurus, Application Domain, Technology Topic.

© 2024 PatSnap. All rights reserved.Legal|Privacy policy|Modern Slavery Act Transparency Statement|Sitemap