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Maca wine processing method

A processing method, the technology of maca wine, which is applied in the field of food processing, can solve the problems of poor taste and flavor, inability to effectively use the active ingredients of maca, and high irritation, and achieve the effect of less irritation, unique taste and long aftertaste

Inactive Publication Date: 2014-04-30
永胜雷特生物工程有限责任公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] The existing processed maca wine is made by directly soaking maca, which has poor mouthfeel and flavor, high irritation, and cannot effectively utilize the active ingredients in maca

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0020] Freeze-dry 500 kg of maca at -40°C, soak in 500 kg of highland barley wine for 8 months, obtain the original solution of maca, filter, add 25 kg of barley wine, 10 kg of aged corn wine, and 10 kg of sorghum Blend the wine with 5 kg of aged sour wine and store it in an environment of 25°C for 3 years to obtain Maca wine.

Embodiment 2

[0022] Freeze-dry 500 kg of maca at -42°C, soak in 500 kg of barley wine for 3 months to obtain the original solution of maca, filter, add 30 kg of barley wine, 30 kg of aged corn wine and 15 kg of aged Blend the old sour wine and store it in an environment of 30°C for 1 year to get maca wine.

Embodiment 3

[0024] Freeze-dry 500 kg of maca at -45°C, soak in 500 kg of sweet joe wine for 10 months, obtain the original maca solution, filter, add 40 kg of barley wine and 10 kg of aged sour wine to blend, and store In the environment of 20 ℃ for 5 years, maca wine is obtained.

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PUM

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Abstract

The invention relates to a Maca wine processing method, and belongs to the technical field of food processing. The Maca wine processing method comprises the following steps: freeze-drying Maca at the temperature of less than or equal to -40 DEG C, placing and soaking Maca in base liquor I so as to obtain a Maca stock solution, filtering, adding base liquor II for blending, and then storing at the temperature of 20 DEG C to 30 DEG C for at least one year, thus obtaining Maca wine. The Maca wine processing method has the beneficial effects that the Maca wine obtained by processing has unique mouth feel, small irritation and long aftertaste and is elegant and exquisite; after the Maca wine is drunk, bodies can quickly emit heat, and the immunity can also be boosted.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to a processing method of maca wine. Background technique [0002] Maca is a special highland plant in Peru, South America, also known as "Peruvian ginseng". It is native to the Andes Mountains in South America at an altitude of 3500-4500m. It has been used in South America for more than 5,800 years. Traditionally, it can be used to strengthen the body, improve fertility, improve sexual function, anti-depression, anti-anemia, etc. It was recommended by the Food and Agriculture Organization of the United Nations as an edible safe food in 1992. [0003] The existing processed maca wine is made by directly soaking maca, which has poor mouthfeel and flavor, great irritation, and can not effectively utilize the active ingredients in maca. Contents of the invention [0004] The purpose of this invention is to provide a kind of processing method of Maca wine, and this Maca wine ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12G3/04
Inventor 杨枝高刘光宏
Owner 永胜雷特生物工程有限责任公司