Brewing process of purple sweet potato vinegar

A technology of purple sweet potato and technology, which is applied in the field of purple sweet potato vinegar brewing technology, can solve single problems and achieve the effects of bright color, high acetic acid content and high sugar content

Inactive Publication Date: 2015-02-04
BAODING UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] At present, the deep-processing products of purple sweet potato on the market are relatively single, and purple sweet potato vinegar is rarely reported. Therefore, the present invention discloses a brewing process of purple sweet potato vinegar with rich nutrition and unique flavor, which provides technical parameters for future industrial production.

Method used

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  • Brewing process of purple sweet potato vinegar

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0026] 1) Raw material processing:

[0027] Select the purple sweet potato that has been stored for more than two months without mildew and deterioration, wash and cut into pieces with skin, then crush the purple sweet potato pieces into purple sweet potato granules with a diameter of less than 1 mm, then mix the purple sweet potato granules with water The solid-to-liquid ratio is 1:1.5, mixed with conventional stirring, and then the purple sweet potato water mixture is heated to 95°C under normal temperature and pressure and kept for 50 minutes to obtain a purple sweet potato slurry, and then the temperature of the purple sweet potato slurry is lowered to below 60℃, standby;

[0028] 2) Enzymatic hydrolysis and saccharification:

[0029] Add a sodium hydroxide solution with a concentration of 0.1 mol / L to the purple sweet potato slurry to adjust the pH to 5, mix amylase and glucoamylase at a mass ratio of 1:1.5 and add to the purple sweet potato slurry wherein, the amylase ...

Embodiment 2

[0037] 1) Raw material processing:

[0038] Choose purple sweet potatoes that have been stored for more than two months without mildew and deterioration, washed and cut into pieces with skin, then crush the purple sweet potato pieces into purple sweet potato granules with a diameter of less than 1mm, then mix the purple sweet potato granules with water The solid-to-liquid ratio is 1:2, mixed with conventional stirring, and then the purple sweet potato water mixture is heated to 100°C under normal temperature and pressure and kept for 60 minutes to obtain a purple sweet potato slurry, and then the temperature of the purple sweet potato slurry is lowered to below 60℃, standby;

[0039] 2) Enzymatic hydrolysis and saccharification:

[0040]Add a sodium hydroxide solution with a concentration of 0.1 mol / L to the purple sweet potato slurry to adjust the pH to 5.5, mix amylase and glucoamylase in a mass ratio of 1:1 and add to the purple sweet potato slurry wherein, the amylase an...

Embodiment 3

[0048] 1) Raw material processing:

[0049] Select the purple sweet potato that has been stored for more than two months without mildew and deterioration, wash and cut into pieces with skin, then crush the purple sweet potato pieces into purple sweet potato granules with a diameter of less than 1 mm, then mix the purple sweet potato granules with water The solid-to-liquid ratio is 1:2, mixed with conventional stirring, and then the purple sweet potato water mixture is heated to 100°C under normal temperature and pressure and kept for 60 minutes to obtain a purple sweet potato slurry, and then the temperature of the purple sweet potato slurry is lowered to below 60℃, standby;

[0050] 2) Enzymatic hydrolysis and saccharification:

[0051] Add a sodium hydroxide solution with a concentration of 0.1 mol / L to the purple sweet potato slurry to adjust the pH to 5.7, mix amylase and glucoamylase at a mass ratio of 1:2 and add to the purple sweet potato slurry wherein, the amylase a...

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Abstract

The invention relates to the technical field of deep processing of agricultural products, and particularly relates to a brewing process of purple sweet potato vinegar. The brewing process is characterized by comprising the following steps: material treatment, enzymolysis saccharification, alcoholic fermentation, acetic acid fermentation, vinegar pour, and preparation of finished product sweet potato vinegar by pasteurization. The brewing process disclosed by the invention has the beneficial effect that production device investment adopted for the purple sweet potato vinegar brewing process is a little, production conditions are easy to control; and an obtained finished product has the characteristics of being clear and free from precipitates, free from suspended matters, bright in color, high in acetic acid content, and strong in acid flavor, and is a table vinegar product integrating seasoning and healthcare.

Description

technical field [0001] The invention relates to the technical field of deep processing of agricultural products, in particular to a brewing process of purple sweet potato vinegar. Background technique [0002] In recent years, people pay more and more attention to healthy and green diet. Wine is no longer as popular with consumers as it used to be, but vinegar drinks with health benefits are becoming more and more popular, such as apple cider vinegar, sea buckthorn vinegar, persimmon vinegar, plum vinegar, grape vinegar, lemon vinegar and so on. Vinegar has a variety of physiological functions such as restoring physical strength, lowering blood pressure, lowering blood sugar, promoting digestion, anti-oxidation, appetizing, sterilizing, and preventing osteoporosis. [0003] Purple sweet potato is a special variety of Ipomoeabatatas (L.Lam. / ) in the family Convolvulaceae. It is a new sweet potato variety that integrates nutrition and health care cultivated in my country in r...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): C12J1/04
Inventor 贾春凤
Owner BAODING UNIV
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