Purple sweet potato wine and preparation method of purple sweet potato wine

A purple sweet potato wine and purple sweet potato technology, applied in the field of wine processing, can solve the problems of not many purple sweet potato fruit wines, low utilization rate, no purple sweet potato fruit wine, etc., and achieve the effect of rich variety, refreshing entrance and pure color

Inactive Publication Date: 2014-01-22
陶杨杨
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] At present, there are not many researches on purple potato fruit wine at home and abroad in the market. After literature search, it is found that there are almost no patents on the brewing of purple potato fruit wine.
Moreover, in recent years, with the increasing output of purple sweet potato, the utilization rate is very low, and fresh food accounts for 60% to 80%.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0027] The purple sweet potato wine is composed of 100 parts by weight of purple sweet potato, 20 parts of sugar, 5 parts of pectinase, 30 parts of citric acid, 20 parts of potassium metabisulfite and 12 parts of sulfur dioxide.

[0028] Above-mentioned purple potato wine is realized through the following steps:

[0029] (1) Selection, cleaning and crushing of raw materials

[0030] Select 100 parts of ripe, intact and non-rotten purple sweet potatoes, rinse them with running water, remove the stems and cut them into pieces, put them into a grinder and crush them to make purple sweet potato pulp, and then divide them into two parts, one part is purple sweet potatoes 30% of the pulp solution, and the other part is 70% of the purple potato solution;

[0031] (2) Preparation of yeast

[0032] Take 30% of the purple sweet potato pulp in step (1) and put it into a clean and sterilized fermenter, add distilled water and 0.8% yeast at a ratio of 2:1, then add 2 parts of pectinase, ...

Embodiment 2

[0042] The purple sweet potato wine comprises the following components in parts by weight: 120 parts of purple sweet potato, 35 parts of sugar, 10 parts of pectinase, 40 parts of citric acid, 30 parts of potassium metabisulfite and 18 parts of sulfur dioxide.

[0043] Above-mentioned purple potato wine is realized through the following steps:

[0044] (1) Selection, cleaning and crushing of raw materials

[0045] Select 120 parts of ripe, intact and non-rotten purple sweet potatoes, rinse them with running water, remove the stems and cut them into pieces, put them into a grinder and crush them to make purple sweet potato pulp, and then divide them into two parts, one part is purple sweet potatoes 40% of the pulp solution, and the other is 60% of the purple potato solution;

[0046] (2) Preparation of yeast

[0047] Take 40% of the purple sweet potato pulp in step (1) and put it into a clean and sterilized fermenter, add distilled water and 0.8% yeast at a ratio of 2:1, then ...

Embodiment 3

[0057] The purple sweet potato wine is composed of 114 parts by weight of purple sweet potato, 32 parts of sugar, 8 parts of pectinase, 38 parts of citric acid, 28 parts of potassium metabisulfite and 16 parts of sulfur dioxide.

[0058] Above-mentioned purple potato wine is realized through the following steps:

[0059] (1) Selection, cleaning and crushing of raw materials

[0060]Select 114 parts of ripe, intact and non-rotten purple sweet potatoes, rinse them with running water, remove the stems and cut them into pieces, put them into a grinder and crush them to make purple sweet potato pulp, and then divide them into two parts, one part is purple sweet potatoes 48% of the pulp solution, and the other is 52% of the purple potato solution;

[0061] (2) Preparation of yeast

[0062] Take 48% of the purple sweet potato pulp in step (1) and put it into a clean and sterilized fermenter, add distilled water and 0.8% yeast at a ratio of 2:1, and then add 3 parts of pectinase, I...

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PUM

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Abstract

The invention discloses a purple sweet potato wine and a preparation method of the purple sweet potato wine. The purple sweet potato wine is prepared from the following raw materials: purple sweet potato, sugar, pectinase, citric acid, potassium metabisulfite and sulfur dioxide. The preparation method comprises the steps of selection of raw materials, cleaning, mincing, preparation of yeast, preparation of culture solution, adding of potassium metabisulfite, primary fermentation, filtration, sterilization, and bottling. The purple sweet potato wine has the characteristics of unique purple color, peculiar fruit flavor, natural purple sweet potato flavor, no peculiar smell, fresh and cool mouthfeel and mellow and full taste, is clear and bright, is pure in color and luster, is harmonized in wine body, and is soft and pleasant; the preparation method can solve the problems of difficulty in selling of the purple sweet potato and economic loss caused by short shelf life of the purple sweet potato, can greatly improve the utilization value of the purple sweet potato, enrich the variety of fruit wines and has important practical significance.

Description

technical field [0001] The invention relates to the field of wine processing, in particular to a purple sweet potato wine and a preparation method thereof. Background technique [0002] Purple potato, the scientific name is Chuanshanzi, it is more beautiful and delicate in flesh. It is a kind of Ipomoea batatas. The biggest difference between it and other sweet potatoes is that the heart is purple, and there is a special kind of purple cyanin, which contains 9 A variety of amino acids and carotene can supplement the nutritional deficiency of the human body, and its medicinal function is also good; it contains purple pigment, chlorogenic acid, multivitamins, selenium, iodine, copper, iron, zinc and other mineral trace elements than ordinary There are more sweet potatoes, and some trace elements are even several times that of ordinary sweet potatoes. The rich nutrients in purple sweet potato have the effects of lowering blood pressure and beautifying, and have a good effect o...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12G3/02
Inventor 陶杨杨
Owner 陶杨杨
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