Production technique of compound fermented asparagus health wine

A technology of composite fermentation and asparagus, which is applied in the preparation of alcoholic beverages, microorganisms, and methods based on microorganisms, can solve the problems of backlog of cultured asparagus, achieve low nutritional cost loss, enhance the body's immunity, and improve nutrition horizontal effect

Inactive Publication Date: 2014-02-19
邓素敏
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, in recent years, due to the continuous emergence of agar substitutes and the discharge of a large amount of waste, the larger-scale development of enterprises using asparagus to make agar has been affected, resulting in a large backlog of cultured asparagus

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0019] Asparagus health wine is prepared by compound fermentation of asparagus, wolfberry and rice. The specific production process is as follows:

[0020] 1) Preparation of asparagus extract: use Na 2 CO 3 Water with pH adjusted to 8.0 was leached 3 times under ultrasonic-assisted conditions, each time for 30 minutes, the ratio of solid to liquid was 1:50, the leaching temperature was 60°C, and the asparagus extract was obtained after leaching;

[0021] 2) Preparation of Lycium barbarum juice: Weigh a certain amount of Lycium barbarum, add 10 times of water, soak in a 75°C water bath for 2h~3h, and then beat;

[0022] 3) Preparation of rice saccharification solution: select rice that is white and plump, mildew-free, and odor-free, rinse with water, and drip clean slurry water; put it in a clean container and soak it with clean water, the ratio of water addition is 300mL water / 100g rice, and the soaking temperature is controlled At 60°C, the soaking time is controlled at 24 ...

Embodiment 2

[0032] Asparagus health wine is prepared by compound fermentation of asparagus, wolfberry and rice. The specific production process is as follows:

[0033] 1) Preparation of asparagus extract: use Na 2 CO 3 Water with pH adjusted to 8.0 was leached 3 times under ultrasonic-assisted conditions, each leaching time was 30 minutes, the ratio of solid to liquid was 1:60, the leaching temperature was 70°C, and the asparagus extract was obtained after leaching;

[0034]2) Preparation of Lycium barbarum juice: Weigh a certain amount of Lycium barbarum, add 10 times of water, soak in a 75°C water bath for 2h~3h, and then beat;

[0035] 3) Preparation of rice saccharification solution: select rice that is white and plump, mildew-free, and odor-free, rinse with water, and drip clean slurry water; put it in a clean container and soak it with clean water, the ratio of water addition is 300mL water / 100g rice, and the soaking temperature is controlled At 60°C, the soaking time is controlle...

Embodiment 3

[0045] Asparagus health wine is prepared by compound fermentation of asparagus, wolfberry and rice. The specific production process is as follows:

[0046] 1) Preparation of asparagus extract: use Na 2 CO 3 Water with pH adjusted to 8.0 was leached 3 times under ultrasonic-assisted conditions, each leaching time was 30 minutes, the ratio of solid to liquid was 1:60, the leaching temperature was 70°C, and the asparagus extract was obtained after leaching;

[0047] 2) Preparation of Lycium barbarum juice: Weigh a certain amount of Lycium barbarum, add 10 times of water, soak in a 75°C water bath for 2h~3h, and then beat;

[0048] 3) Preparation of rice saccharification solution: select rice that is white and plump, mildew-free, and odor-free, rinse with water, and drip clean slurry water; put it in a clean container and soak it with clean water, the ratio of water addition is 300mL water / 100g rice, and the soaking temperature is controlled At 60°C, the soaking time is controll...

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PUM

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Abstract

The invention discloses a production technique of compound fermented asparagus health wine. Asparagus, medlar and rice are selected as raw materials for producing the asparagus health wine through the compound fermented production technique; the wine product has mild character, fresh taste, unique flavor and high nutritional value, basically retains the natural nutritional components of the asparagus, is in rich in asparagus polysaccharide, polypeptide, multi-amino acids, vitamin and mineral substances required by human bodies, and has the effects of strengthening body and improving mechanism immunity. The converted application of the health wine can change the wine consumption consequence, can meet the demands of people on health foods, is beneficial for national health, can fully use the sea asparagus resource with high efficiency, and can change wastes into wealth.

Description

technical field [0001] The invention relates to a preparation method of compound fermented asparagus health wine, which belongs to the field of health food. Background technique [0002] Asparagus is a red algae marine plant with low cost of cultivation and short growth cycle. It is also a natural high-quality marine vegetable with high dietary fiber, high protein, low fat, low calorie, and rich in minerals and vitamins. In recent years, asparagus aquaculture in coastal areas has developed rapidly, and asparagus has the advantages of large algae, strong adaptability, and fast growth, the resources of asparagus are very rich in various places. [0003] Because the algae body of asparagus is hard and the algae smell is strong, folks seldom eat it directly. Except for a small part as abalone feed, most of them are used as raw materials for agar production. However, in recent years, due to the continuous emergence of agar substitutes and the discharge of a large amount of waste...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12G3/02C12G3/04C12R1/865
Inventor 董书阁董静静侯文燕代书强段智岗王志伟
Owner 邓素敏
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