Eureka AIR delivers breakthrough ideas for toughest innovation challenges, trusted by R&D personnel around the world.

Preparation method of red bean honey health wine

The technology of health-care wine and red bean is applied in the field of preparation of red-bean and honey health-care wine, which can solve the problems such as insufficient utilization of nutrients, and achieve the effects of clear and attractive wine body, unique flavor and short fermentation period.

Active Publication Date: 2014-08-06
QILU UNIV OF TECH
View PDF0 Cites 5 Cited by
  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Most of these red bean processing precooking liquids are directly discarded or only undergo simple rough processing, and its rich nutrients are not fully utilized, and it also causes a large amount of waste water and a large amount of capital investment to solve the sewage problem

Method used

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
View more

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0026] A preparation method of red bean honey health wine, comprising the following steps:

[0027] 1) Take the red bean processing pre-cooking liquid (provided by the red bean processing factory), boil and sterilize, and then naturally cool down to 50°C;

[0028] 2) Under sterile conditions, add honey with a sugar content of 65% (the weight ratio of solid content in the solution to the solution, w / w) to the solution obtained in step 1), and adjust the sugar content of the solution to 17% (solid content in the solution The weight ratio of content to solution, w / w), stir slowly and evenly, and cool naturally to 35°C;

[0029] 3) Inoculate activated dry yeast mother liquor into the solution obtained in step 2), the mass fraction of active dry yeast is 0.08%; the activation process of active dry yeast is as follows: put 100g of active dry yeast in 1kg and the temperature is 40°C , the sugar content is 5% (the weight ratio of the solid content in the solution to the solution, w / w...

Embodiment 2

[0035] 1) Take the red bean processing pre-cooking liquid, add pectinase and acid protease to the red bean processing pre-cooking liquid (the mass fraction of pectinase and acid protease added is both 0.05%), heat to 50°C, under the condition of 50°C Enzymatic hydrolysis for 1 hour; after boiling the precooked red bean liquid that has been enzymatically hydrolyzed to sterilize and kill enzymes, cool naturally to 50°C;

[0036] 2) Under sterile conditions, add honey with a sugar content of 65% (the weight ratio of solid content in the solution to the solution, w / w) to the solution obtained in step 1), and adjust the sugar content of the solution to 17% (solid content in the solution The weight ratio of content to solution, w / w), stir slowly and evenly, and cool naturally to 35°C;

[0037] 3) Inoculate activated dry yeast mother liquor into the solution obtained in step 2), the mass fraction of active dry yeast is 0.1%; the activation process of active dry yeast is as follows: p...

Embodiment 3

[0043] 1) Take the red bean processing pre-cooking liquid, add pectinase and acid protease to the red bean processing pre-cooking liquid (the mass fraction of pectinase and acid protease added is both 0.08%), heat to 50°C, under the condition of 50°C Enzymatic hydrolysis for 48 minutes; after boiling the precooked red bean liquid that had been enzymatically hydrolyzed to sterilize and kill the enzyme, cool naturally to 50°C;

[0044] 2) Under sterile conditions, add honey with a sugar content of 65% (the weight ratio of solid content in the solution to the solution, w / w) to the solution obtained in step 1), and adjust the sugar content of the solution to 20% (solid content in the solution The weight ratio of content to solution, w / w), stir slowly and evenly, and cool naturally to 35°C;

[0045] 3) Inoculate activated dry yeast mother liquor into the solution obtained in step 2), the mass fraction of active dry yeast is 0.12%; the activation process of active dry yeast is as foll...

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

PUM

PropertyMeasurementUnit
concentrationaaaaaaaaaa
concentrationaaaaaaaaaa
Login to View More

Abstract

The invention relates to the field of health products, and discloses a preparation method of red bean honey health wine. The waste is turned into the wealth by utilizing a red bean processed precooked solution so as to realize high-efficiency utilization of resources and reduce the pollution, and a nutrition and health product is provided for consumers. The preparation method of red bean honey health wine disclosed by the invention comprises the following steps: 1) taking the red bean processed precooked solution to carry out sterilization processing; 2) adding honey into an obtained solution in the step 1) under an aseptic condition, adjusting the sugar degree of the solution till 17%-20%; 3) inoculating activated active dry yeast to the obtained solution in the step 2) at the temperature of 32-38 DEG C, wherein the mass fraction of the active dry yeast is 0.08% to 0.12%; 4) fermenting for 48-96h at the temperature of 26-30 DEG C; 5) carrying out sterilization processing again; 6) cooling, standing, filtering and packaging under the aseptic condition. According to the method, various nutritional ingredients in red bean are fully reserved, and wine body is rich in fermented mellow fragrance.

Description

technical field [0001] The invention relates to the technical field of health products, in particular to a preparation method of red bean honey health wine. Background technique [0002] Health care wine industry With the development of China's economy and the increasing awareness of national health, health care wine has become a new consumption trend and there is a huge market demand. [0003] Health wine has become the fourth largest wine category after liquor, beer, and red wine. The market share continues to rise, and the good momentum of vigorous development has also allowed many companies to see the promising prospects of health wine and invest in it one after another, further stirring up the market At the same time, competition has also intensified. For the health wine industry at this stage, it is both an opportunity and a challenge. Although health wine can still be regarded as a small wine compared with traditional alcohol, health wine in the development stage st...

Claims

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

Application Information

Patent Timeline
no application Login to View More
Patent Type & Authority Applications(China)
IPC IPC(8): C12G3/02
Inventor 张志国唐越陈静孙盼盼徐京凯孙晓燕
Owner QILU UNIV OF TECH
Who we serve
  • R&D Engineer
  • R&D Manager
  • IP Professional
Why Eureka
  • Industry Leading Data Capabilities
  • Powerful AI technology
  • Patent DNA Extraction
Social media
Eureka Blog
Learn More
PatSnap group products

Browse by: Latest US Patents, China's latest patents, Technical Efficacy Thesaurus, Application Domain, Technology Topic, Popular Technical Reports.

© 2024 PatSnap. All rights reserved.Legal|Privacy policy|Modern Slavery Act Transparency Statement|Sitemap|About US| Contact US: help@patsnap.com