Purple sweet potato wine and preparation method thereof

A purple sweet potato wine and purple sweet potato technology, applied in the preparation of alcoholic beverages, biochemical equipment and methods, and methods based on microorganisms, can solve the problems of large loss of nutrients, difficult storage of purple sweet potatoes, and acidification of fermentation liquid. Achieve the effect of rich aroma, simple and time-saving operation, and bright color of the finished product

Active Publication Date: 2014-09-03
四川中世酒业有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] The output of purple sweet potato in my country is high, but the utilization rate is very low, and the deep processing is not enough, so the waste is serious
Fresh purple sweet potato winemaking is limited by seasons and purple sweet potato is not easy to store. In the traditional brewing process, the fermented liquid tends to turn sour during the liquefaction and saccharification process of rhizopus, and precipitation and other problems are prone to occur during the storage process. The fermentation cycle is long and the loss of nutrients is large.

Method used

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  • Purple sweet potato wine and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0041] Clean fresh, mildew-free, smooth-skinned purple potatoes, steam peel the purple potatoes with a steam peeler, then slice the peeled purple potatoes with a vegetable slicer, soak the potato chips in 0.5% salt Protect the color in water for 20 minutes, then dry the potato chips at 40-45°C, check that the moisture content is 5%, use a hammer mill to crush the potato chips to make cooked purple sweet potato powder, and make the fine purple sweet potato cooked powder The degree is less than or equal to 80 mesh.

[0042] 10Kg of apples were peeled and squeezed for juice, and 4g of vitamin C was added during the juice to prevent the juice from being oxidized, so as to obtain apple juice for later use.

[0043]Add 0.17Kg of a mixture of sesame powder and walnut powder and 30Kg of water to 10Kg of cooked purple sweet potato powder, and use a press to press and mix to obtain a slurry. Adjust pH to 6.3 with citric acid, add 3×10 5 U neutral protease, enzymatically hydrolyzed in ...

Embodiment 2

[0046] Wash fresh, mildew-free, smooth-skinned purple potatoes, peel them with steam, then cut the peeled purple potatoes into diced potatoes, soak the diced potatoes in 0.5% salt water for 25 minutes, and then peel the potatoes The diced potatoes are dried at 40-45°C, the moisture content is about 4.5%, and the diced potatoes are crushed to make cooked purple sweet potato powder, so that the fineness of the cooked purple sweet potato powder is less than or equal to 80 mesh.

[0047] 5Kg of pears were peeled and squeezed for juice, and 2g of vitamin C was added during the juice to prevent the juice from being oxidized, so as to obtain pear juice for later use.

[0048] Add 0.34Kg of mixed powder of almonds and chestnuts to 10Kg of cooked purple sweet potato powder, beat with 10Kg of water, press and mix. Adjust pH to 6.3 with citric acid, add 3×10 5 U neutral protease, enzymatically hydrolyzed in a constant temperature water bath at 50°C for 70min; heat the slurry after enzym...

Embodiment 3

[0051] The preparation of cooked purple sweet potato powder is the same as in Example 1, and the color protection time is 15 minutes.

[0052] Beat 10Kg of cooked purple sweet potato powder, 0.2Kg of sunflower seeds and 50Kg of water, press and mix. Adjust pH to 6.3 with citric acid, add 3×10 5 U neutral protease, enzymatically hydrolyzed in a constant temperature water bath at 50°C for 70min; heat the slurry after enzymolysis to 120°C and keep it for 15min to inactivate the protease; cool down the slurry after enzymolysis to 40°C, adjust the pH to 6.3, add 6×10 5 U’s high-temperature-resistant α-amylase, keep it at 93°C for 90 minutes, raise the temperature of the liquefied slurry to 120°C and keep it for 15 minutes to inactivate the amylase; adjust the pH of the liquefied slurry to 4.7, add 12×10 5 For saccharification with glucoamylase U, the temperature of the water bath is 60°C, and the action time is 80 minutes. Regulate the soluble solid weight content of the slurry ...

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Abstract

The invention discloses a purple sweet potato wine and a preparation method thereof. The purple potato wine with a high anthocyanin content is prepared by preparing purple sweet potatoes into cooked powder, mixing the cooked powder with sesame powder or nut powder, subjecting the powder mixture to enzymolysis by enzymes, liquefying, saccharifying, adding fresh juice, and fermenting with monascus and screened yeast with a plurality of kinds of tolerance. The purple sweet potato wine is a fermented wine prepared by fermentation with a fruit wine process, and maintains original nutrition components of the purple sweet potatoes. The wine is noble in color and luster, mellow, excellent in quality, and rich in the bioactivator anthocyanin and selenium, and is an ideal healthcare drinking.

Description

technical field [0001] Embodiments of the present invention relate to the field of deep processing of agricultural products, and more specifically, embodiments of the present invention relate to a novel purple sweet potato wine rich in anthocyanins and selenium elements and a preparation method thereof. Background technique [0002] Fermented wine can also be called brewed wine. Fermented wine is made from grains, fruits, milk, etc., mainly through yeast fermentation and other processes, and is a beverage wine with an alcohol content of less than 24%. Fermented wine is rich in raw materials and has various nutrients. During the fermentation process, these nutrients will not be lost. Another notable feature of fermented wine is that its alcohol content is between 7° and 15°, which is a low-alcohol wine, which is in line with current drinking habits. At present, the domestic wine market is mainly dominated by liquor, red wine, and beer. The consumption trend of consumers is g...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12G3/02C12R1/865C12R1/645
Inventor 周岩李全华代文兵
Owner 四川中世酒业有限公司
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