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A kind of purple sweet potato sweet wine and purple sweet potato fruit vinegar and its brewing method

A purple sweet potato and liqueur technology, which is applied in the preparation of vinegar and alcoholic beverages, etc., can solve the problems of unsatisfactory health care function and taste, single type of purple sweet potato drinks, etc., and achieve rich variety, soft flavor and low alcohol content Effect

Active Publication Date: 2015-11-18
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 kind of preparation method of purple sweet potato liqueur comprises the following steps:

[0043] (1) Raw material processing

[0044] Select ripe, intact and non-rotten purple sweet potatoes, wash them with clean water, steam them in a steamer for 30 minutes, slice them and dry them in an oven at 50°C, bake them in an oven at 150°C for 30 minutes, and crush them.

[0045] Wash and air-dry the glutinous rice, put it in an oven at 150°C, bake for 20 minutes, take it out and crush it 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, add 0.2% (mass fraction) of α-amylase, and enzymatically hydrolyze at 60°C for 1.5h to obtain liquefaction solution.

[0049] (3) Enzymatic saccharification

[0050] Adjust the pH...

Embodiment 2

[0062] A kind of preparation method of purple sweet potato liqueur comprises the following steps:

[0063] (1) Raw material processing

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

[0065] Wash and air-dry the glutinous rice, put it in an oven at 160°C, bake for 20 minutes, take it out and crush it 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, add 0.2% (mass fraction) of α-amylase, and enzymatically hydrolyze at 60°C for 1.5h to obtain liquefaction solution.

[0069] (3) Enzymatic saccharification

[0070] Adjust the pH...

Embodiment 3

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

[0080] Use the fermented mash after alcoholic fermentation in Example 1, add water to dilute to an alcohol content of 6 degrees, adjust the pH to 4.5, add 12% acetic acid bacteria activation solution, ferment at 30°C, and ferment for 7 days. After filtration and clarification, a kind of purple sweet potato fruit vinegar is obtained.

[0081] The acetic acid content of the product made by this scheme is 4.5g / 100mL. It has the unique purple color of purple sweet potato, clear and transparent, slightly sour taste, soft and refreshing, with the unique aroma of purple sweet potato and the aroma of 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 its production, and in particular relates to a purple sweet potato liqueur and purple sweet potato vinegar and a brewing method thereof. Background technique [0002] Purple sweet potato is a special variety of Ipomoeaabatatas (L.Lam.) in the Convolvulaceae family (convolvulaceae). The potato flesh is purple to dark purple. Contains anthocyanins and selenium. Studies have shown that purple sweet potato anthocyanins have the functions of anti-oxidation, preventing cardiovascular diseases, anti-mutation, and preventing cancer. . The liqueur drink made from purple sweet potato not only has the health value of traditional wine, but also contains the unique functional components of purple sweet potato. [0003] Brewing wine has a long history in our country. Alcoholic beverages are also popular drinks developed in recent years. Brewing fruit vinegar is also a pop...

Claims

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Application Information

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