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Maca fruit wine and preparation method thereof

A technology of maca fruit and maca, which is applied in the field of food manufacturing, can solve problems such as poor stability and bad taste, achieve unique flavor, improve memory defects, and balance hormones

Active Publication Date: 2014-12-31
SICHUAN TUOPAI SHEDE WINE
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0015] The purpose of the present invention is to: provide a kind of Maca fruit wine that not only has good flavor, unique mouthfeel, good product stability, can guarantee Maca health-care effect again, and prepares the preparation method that this Maca fruit wine uses, solves the problem of existing Maca The technical problems of bad mouthfeel and poor stability of wine and beverage products, in order to improve the technical level of Maca processing products, enrich Maca products, so as to effectively solve the problems in the above-mentioned prior art

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0037] Embodiment 1: Maca kiwi fruit wine.

[0038] 1. Maca crushing: wash and slice the fresh maca fruit, dry it until the moisture content reaches 30%, and then crush it into particles with a diameter of 2mm to 3mm.

[0039] 2. Maca steam explosion curing pretreatment: send the pulverized maca particles into the steam explosion machine by the feeder, control the pressure of the steam explosion machine chamber at 1MPa, and the pressure holding time is 60S, so that the material can be quickly matured Later, it will be stored for later use.

[0040] 3. Preparation of maca juice: Rinse and peel ripe and non-rotten kiwi fruit to remove impurities, then mash it into a pulp, add sulfur dioxide immediately to make the concentration of sulfur dioxide in the pulp reach 40mg / L, and then add 19% of its total weight Mature maca and 0.01 pectinase, stir and mix evenly, let stand for 1 hour, squeeze and filter to remove residue, and obtain maca juice for later use.

[0041] 4. Yeast syru...

Embodiment 2

[0047] Example 2: Maca cider.

[0048] 1. Maca crushing: wash and slice the fresh maca fruit, dry it until the moisture content reaches 18%, and then crush it into particles with a diameter of 2mm to 3mm.

[0049] 2. Maca steam explosion curing pretreatment: send the pulverized maca particles into the steam explosion machine by the feeder, control the pressure of the steam explosion machine chamber at 1.5MPa, keep the pressure for 20S, and make the material ripen quickly Out of storage for backup.

[0050] 3. Preparation of maca juice: Rinse ripe and non-rotten apples to remove impurities, then mash them into pulp, add sulfur dioxide immediately to make the concentration of sulfur dioxide in the pulp reach 80 mg / L, and then add 25% of the total weight of ripe maca and 0.02% pectinase, stir and mix evenly, let stand for 3 hours, squeeze and filter to remove slag, and get maca apple juice for later use.

[0051] 4. Yeast syrup preparation: Take hot water at 28°C, add an approp...

Embodiment 3

[0057] Embodiment 3: Maca limoncello.

[0058] Maca crushing: wash and slice the fresh maca fruit, dry it until the water content reaches 15%, and then crush it into particles with a diameter of 2mm to 3mm.

[0059] Maca steam explosion curing pretreatment: send the crushed maca granules into the steam explosion machine by the feeder, control the pressure of the steam explosion machine chamber at 2.5MPa, keep the pressure for 8S, and let the material quickly mature and then leave the warehouse spare.

[0060] Maca juice preparation: Rinse and peel the ripe non-rotten lemons, remove impurities, then mash them into pulp, add sulfur dioxide immediately to make the concentration of sulfur dioxide in the pulp reach 50mg / L, and then add 22% of the total weight of the matured maca and 0.02% pectinase, stir and mix evenly, let stand for 3 hours, squeeze and filter to remove residue, and get maca lemon juice for later use.

[0061] Yeast syrup preparation: take hot water at 28°C, add...

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Abstract

The invention discloses a maca fruit wine and a preparation method thereof. The preparation method sequentially comprises the following process steps of: crushing maca fruits, pretreating the maca fruits through steam explosion curing, preparing maca juice, preparing a yeast sugar solution, inoculating, performing primary fermentation, preparing a yeast wine solution, performing secondary fermentation, and storing. The maca fruit wine produced by the preparation method disclosed by the invention not only has the effects of resisting fatigue, enhancing immunity, balancing hormone, resisting radiation and improving a sub-healthy state, but also has the effects of enhancing human immunity, preventing ultraviolet induced skin injuries, improving memory deficits, adjusting internal secretion and balancing hormone.

Description

technical field [0001] The invention relates to a maca fruit wine and a preparation method thereof, in particular to a method for fermenting and brewing maca fruit wine with maca and fruit as raw materials and the obtained maca fruit wine, belonging to the field of food manufacturing. Background technique [0002] Maca (Lepidium meyenii Walp, maca) is a cruciferous plant, which contains a variety of functional ingredients and rich nutrients. Among them, macaene and macamide are unique ingredients of Maca, and their function is anti-fatigue , enhance immunity, balance hormones, resist radiation, improve sub-health status, etc. In addition, maca also contains alkaloids, mainly macamidazole alkaloids A, B and macapyridine, which have the effects of regulating endocrine and balancing hormones; in addition, macasterol and saponins can be used as precursors of various hormones . Maca also contains linoleic acid, linolenic acid, branched-chain amino acids, etc. These ingredients ...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): C12G3/02C12R1/865
Inventor 李家民
Owner SICHUAN TUOPAI SHEDE WINE
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