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A kind of preparation method of red bean honey health wine

A technology of health wine and red bean, which is applied in the field of preparation of red bean honey health wine, can solve the problem of insufficient utilization of nutrients, etc., and achieve the effect of clear and attractive wine body, rich wine aroma and soft entrance

Active Publication Date: 2015-11-18
QILU UNIV OF TECH
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  • 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

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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 aseptic conditions, in the solution obtained in step 1), add honey with a sugar content of 65% (the weight ratio of solid content in the solution to the solution, w / w), 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 the active dry yeast mother liquor through activation culture in the solution gained in step 2), the mass fraction of active dry yeast is 0.08%; , sugar content is 5% (the weight ratio of solid content in solution and solution, w / w) in the sucrose solution activation 30min, after adding 100g step 2) gained solution in gained solution, cult...

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 aseptic conditions, in the solution obtained in step 1), add honey with a sugar content of 65% (the weight ratio of solid content in the solution to the solution, w / w), 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 the active dry yeast mother liquor through activation culture in the solution gained in step 2), the mass fraction of active dry yeast is 0.1%; , sugar content is 5% (the ...

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 after adding is 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 aseptic conditions, in the solution obtained in step 1), add honey with a sugar content of 65% (the weight ratio of solid content in the solution to the solution, w / w), 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 the active dry yeast mother liquor through activation culture in step 2) gained solution, the mass fraction of active dry yeast is 0.12%; The activation process of a...

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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

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Application Information

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Patent Type & Authority Patents(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
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