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Method for brewing healthcare wine by using leaves, stems and tubers of sweet potatoes

A technology for health-care wine and sweet potato, applied in the field of health-care wine, can solve the problem of destroying the nutritional components of sweet potato, and achieve the effect of retaining the nutritional components and good health care effect.

Inactive Publication Date: 2015-07-01
QINGDAO XIUXIAN FOODS
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] The stems, leaves, and roots of sweet potatoes contain natural VB1, VB2, VB6, VC, VE, VP, VK, niacin, folic acid, chlorophyll, potassium, calcium, magnesium, lecithin, and mineral elements. During the deep processing of sweet potatoes, they are often steamed, which destroys the original nutritional content of sweet potatoes

Method used

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Examples

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Embodiment

[0013] The method for brewing health-care wine from sweet potato leaves, stems and roots in this embodiment includes the following steps: (1) Proportioning sweet potatoes according to the ratio of 50% of potato cubes, 25% of leaves and 25% of stems; (2) Mixing the prepared raw materials together Grind, squeeze juice, (3) Cook, add honey to make the sugar content reach 20% per liter of raw material, add 2.5g of yeast nutrient and 2.5g of sour agent, adjust the pH value to 6, and ferment at 25°C 10-30h, the fermented wine contains 12% ethanol, VC9mg, VK1mg, and pantothenic acid 1.3mg per liter.

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PUM

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Abstract

The invention discloses a method for brewing healthcare wine by using leaves, stems and tubers of sweet potatoes. The method comprises the following steps: preparing raw materials of sweet potatoes according to a ratio of 50% of tubers, 25% of leaves and 25% of stems; smashing and juicing the prepared raw materials; steaming the obtained material, adding honey into the obtained material to make the sugar content of the material become 20%, adding a yeast nutritional agent in an amount of 2.5g and a sour agent in an amount of 2.5g per litre of the raw materials, adjusting the pH value to 6, and carrying out fermentation for 10-20h at a temperature of 25 DEG C such that the fermented wine contains 12% of ethyl alcohol, 9 mg of VC, 1mg of VK and 1.3mg of pantothenic acid per litre. In the production process, the raw materials are smashed into paste and squeezed into juice rather than cooked first, so that the nutrients of sweet potatoes are retained, and the wine has good healthcare effects.

Description

[0001] technical field [0002] The invention belongs to the technical field of health-care wine, and in particular relates to a method for brewing health-care wine from sweet potato leaves, stems and roots. [0003] Background technique [0004] The stems, leaves, and roots of sweet potatoes contain natural VB1, VB2, VB6, VC, VE, VP, VK, niacin, folic acid, chlorophyll, potassium, calcium, magnesium, lecithin, and mineral elements. During the deep processing of sweet potatoes, they are often steamed, which destroys the original nutritional content of sweet potatoes. [0005] Contents of the invention [0006] In order to overcome the above-mentioned technical problems in the prior art, the object of the present invention is to provide a method for brewing health-care wine from sweet potato leaves, stems and roots, which is simple and effectively retains the nutritional components of sweet potatoes. [0007] The method for brewing health-care wine from sweet potato leav...

Claims

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Application Information

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IPC IPC(8): C12G3/02
CPCC12G3/02
Inventor 郝永明
Owner QINGDAO XIUXIAN FOODS
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