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Preparation method for maca nutritional wine

A technology for nutritional wine and maca, applied in the field of wine products, can solve the problems of limiting the nutritional and health-care value of maca, unfavorable industrialized scale production, and unfavorable leaching of nutritional components of maca.

Active Publication Date: 2014-04-09
牛建伟
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0026] The above process or extraction time is long, 3 to 9 months, which is not conducive to industrial scale production; or the extraction time is too short, 7 days, which is not conducive to the extraction of Maca nutritional components, resulting in the waste of this precious resource of Maca, At the same time, the above processes all adopt static leaching, which is not conducive to the leaching of the nutritional and functional components of Maca.
Limiting the display and manifestation of Maca's nutritional and health value

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0042] (1) Preparation of maca mixed solid baking powder

[0043] 65Kg Maca, 5Kg bee pupae, and 30Kg medlar are sorted, washed, dried at low temperature, crushed to 60 mesh, put into a stainless steel fermentation tank, inoculated with 0.2% yeast complex bacteria and saccharified and fermented for 48 hours at 28°C to obtain the Maca mixture solid baking powder.

[0044] (2) Preparation of Maca nutritional wine

[0045] Put 10Kg of Maca mixed solid fermentation powder into a stainless steel extraction tank, add 90Kg of pure grain liquor, extract for 30 days at 18-25°C, and circulate and reflux once every two days with a stainless steel pump. After cold treatment and sedimentation, filtered with diatomaceous earth and ceramic filters, the blended alcohol content is 24% vol, passed the inspection according to GB2757-1981 "Hygienic Standards for Distilled Liquor and Blended Liquor", and put into wine bottles of specified specifications according to the filling process. Make Maca...

Embodiment 2

[0047] (1) Preparation of maca mixed solid baking powder

[0048] 70Kg of Maca, 10Kg of bee pupae, and 20Kg of medlar are sorted, washed, dried at low temperature, crushed to 60 mesh, put into a stainless steel fermentation tank, inoculated with 0.4% yeast complex bacteria and saccharified and fermented for 76 hours at 29°C to obtain the Maca mixture solid baking powder.

[0049] (2) Preparation of Maca nutritional wine

[0050] Put 15Kg of Maca mixed solid fermentation powder into a stainless steel extraction tank, add 85Kg of pure grain liquor, extract for 30 days at 18-25°C, and circulate and reflux once every two days with a stainless steel pump. After cold treatment and sedimentation, filtered with diatomaceous earth and ceramic filters, the blended alcohol content is 38% vol, and the inspection is qualified according to GB2757-1981 "Distilled Liquor and Blended Liquor Hygienic Standards". Make Maca nutritional wine.

Embodiment 3

[0052] (1) Pick 60Kg Maca, 15Kg bee chrysalis, and 25Kg medlar fruit, wash, dry at low temperature, and pulverize to 60 mesh, put them in a stainless steel fermentation tank, inoculate 0.6% yeast complex bacteria at 30°C for 96 hours of solid saccharification and fermentation to obtain Maca mixed with solid baking powder.

[0053] (2) Preparation of Maca nutritional wine

[0054] Put 20Kg of Maca mixed solid fermentation powder into a stainless steel extraction tank, add 80Kg of pure grain liquor, extract for 30 days at 18-25°C, and circulate and reflux once every two days with a stainless steel pump. After the extraction is completed, separate the extraction liquid. After cold treatment and sedimentation, filtered with diatomaceous earth and ceramic filters, the blended alcohol content is 46% vol, and it has passed the inspection according to GB2757-1981 "Sanitary Standards for Distilled Liquor and Blended Liquor" and is put into bottles of specified specifications according ...

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Abstract

A disclosed preparation method for maca nutritional wine comprises: performing picking, cleaning, low-temperature drying and crushing on maca, honeybee pupae and fructus lycii, inoculating a yeast composite bacterium to perform solid saccharification fermentation; then putting the fermented solid fermentation powder in a stainless-steel extraction tank, adding pure-grain Chinese liquor and extracting for 30 days; and isolating the extraction liquid, performing cold-treatment settlement, diatomite filtering and ceramic filter filtering, and blending to prepare maca nutritional wine. The maca nutritional wine prepared by utilizing the method fully keeps the nutritional components of maca and fully gives play to the nutritional efficacy of maca, and the nutritional components of maca and Chinese liquor are fully reserved and mutually supplemented. The prepared maca nutritional wine has the quality characteristics of being amber yellow in color, cleared, transparent, rich in cellar fragrance, sweet, soft, refreshing, clean, pure, harmonious and long in aftertaste. The maca nutritional wine has multiple health-care effects of improving energy, adjusting endocrine and the like, is an ideal nutritional and health-care drink for sub-health population and common population, and accords with the requirements of GB2757-1981 'Hygienic standard for distilled liquor and formulated liquor'.

Description

technical field [0001] The invention belongs to the field of wine products, and in particular relates to a maca nutritional wine raw material combination and a preparation method. Background technique [0002] Maca (Maca) is a cruciferous plant Maca solitary dish (to be) Lepidium meyenii Walp. The radish-like hypertrophic rhizome is native to the Andes near Jinin and Pasco in central Peru at an altitude of more than 4,000 meters. It absorbs the essence of the soil and grows normally in a unique environment. For thousands of years, it has been one of the important food sources for local residents. Because of its rich nutritional value and health benefits, it is regarded as a precious gift from the Andes gods. Eating Maca can enhance physical strength, increase energy, eliminate anxiety, and improve sexual function, so it has the reputation of "Peruvian ginseng" and "South American ginseng" among the local people. In the early 20th century, the planting area of ​​Maca decre...

Claims

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Application Information

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IPC IPC(8): C12G3/04A61K36/815A61P1/14A61K35/64
Inventor 牛建伟郭向阳刘创武刘鑫宇
Owner 牛建伟
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