Sweet purple sweet potato wine, purple sweet potato fruit vinegar and brewing method thereof

A technology for purple sweet potato and sweet wine, which is applied in the preparation of vinegar, preparation of alcoholic beverages, etc., can solve the problems of unsatisfactory health care function and taste, single type of purple sweet potato drinks, etc., and achieves rich varieties, soft flavor and good taste. Effect

Active Publication Date: 2014-08-06
ZHEJIANG FORESTRY UNIVERSITY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] Although there are many studies on the development of purple sweet potato drinks, the type of purple sweet potato drinks is still relatively single, and the health care function and mouthfeel are not ideal enough.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0042] A method for making purple sweet potato sweet wine includes the following steps:

[0043] (1) Raw material processing

[0044] Select mature and intact purple sweet potatoes, wash them with water, steam them in a steamer for 30 minutes, slice them and put them in an oven at 50°C to dry, put them in an oven at 150°C for 30 minutes, and crush them.

[0045] The glutinous rice was washed and air-dried and put in a 150°C oven, baked for 20 minutes, and then taken out and crushed for later use.

[0046] Mix purple sweet potato flour and glutinous rice flour at a ratio of 2:1, and then mix with water at a ratio of 1:4.

[0047] (2) Enzymatic hydrolysis and liquefaction

[0048] On the basis of the mixture of purple sweet potato flour and glutinous rice flour, adjust the pH value to 6.5, the addition amount of α-amylase is 0.2% (mass fraction), and enzymatically hydrolyze at 60°C for 1.5 hours to obtain a liquefied liquid.

[0049] (3) Enzymatic hydrolysis and saccharification

[0050] Adj...

Embodiment 2

[0062] A method for making purple sweet potato sweet wine includes the following steps:

[0063] (1) Raw material processing

[0064] Select mature, intact and non-rotted purple sweet potatoes, wash them with water, steam them in a steamer for 30 minutes, slice them and put them in an oven at 55°C to dry, put them in an oven at 160°C for 25 minutes, and crush them.

[0065] The glutinous rice was washed and air-dried, then put in the 160℃ oven, baked for 20 minutes, and then taken out and crushed for later use.

[0066] Mix purple sweet potato flour and glutinous rice flour at a ratio of 2:1, and then mix with water at a ratio of 1:4.

[0067] (2) Enzymatic hydrolysis and liquefaction

[0068] On the basis of the mixture of purple sweet potato flour and glutinous rice flour, adjust the pH value to 6.5, the addition amount of α-amylase is 0.2% (mass fraction), and enzymatically hydrolyze at 60°C for 1.5 hours to obtain a liquefied liquid.

[0069] (3) Enzymatic hydrolysis and saccharificat...

Embodiment 3

[0079] A preparation method of purple sweet potato fruit vinegar includes the following steps:

[0080] Using the fermentation mash after alcohol fermentation in Example 1, diluted with water to an alcohol content of 6 degrees, adjusted the pH to 4.5, added 12% acetic acid bacteria activation liquid, the fermentation temperature was 30° C., and the fermentation period was 7 days. After filtration and clarification, a purple sweet potato vinegar is obtained.

[0081] The acetic acid content of the product made with this scheme is 4.5g / 100mL. It has the unique purple-red color of purple sweet potato, is clear and transparent, tastes slightly sour, soft and refreshing, and has the unique aroma of purple sweet potato and roasted potato. It is a fruit vinegar drink with a very special taste.

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PUM

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Abstract

The invention discloses sweet purple sweet potato wine, purple sweet potato fruit vinegar and a brewing method thereof. The brewing method comprises the steps as follows: taking purple sweet potatoes, and cooking, drying, baking and crushing the purple sweet potatoes to obtain purple sweet potato powder; taking glutinous rice, and baking and crushing the glutinous rice to obtain glutinous rice powder; mixing the purple sweet potato powder with the glutinous rice powder, and adding water into the mixture to obtain a thick liquid; liquefying and saccharifying the thick fluid sequentially to obtain a saccharification liquid, inoculating yeast into the saccharification liquid, and performing semi-closed type alcoholic fermentation; after the alcoholic fermentation, filtering fermentation liquor to obtain wine liquor and fermented mash, and blending the wine liquor to obtain the sweet purple sweet potato wine; performing acetic fermentation on the fermented mash to obtain the purple sweet potato fruit vinegar. The invention further provides the sweet purple sweet potato wine and the purple sweet potato fruit vinegar which are obtained with the brewing method. The prepared purple sweet potato drinks well reserve the purple color of the purple sweet potatoes and are clear and transparent in color and rich in nutrition.

Description

Technical field [0001] The invention belongs to the technical field of deep processing of agricultural products and their production, and in particular relates to a purple sweet potato sweet wine, purple sweet potato fruit vinegar and a brewing method thereof. Background technique [0002] Purple sweet potato is a special species of Ipomoea batatas (L.Lam.) in the convolvulaceae family. The flesh of the potato is purple to deep purple. In addition to the starch and protein contained in ordinary sweet potatoes, it also Rich in anthocyanins and selenium. Studies have shown that purple sweet potato anthocyanins have the effects of anti-oxidation, prevention of cardiovascular diseases, anti-mutation, and prevention of cancer. It is a natural high-quality red pigment; selenium is an essential element for the body to resist fatigue, anti-aging, and blood enrichment, and is easily absorbed by the body . In addition to the health value of traditional wine, the sweet wine beverage made ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12G3/02C12G3/06C12J1/04
Inventor 陆国权王颖
Owner ZHEJIANG FORESTRY UNIVERSITY
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