Unlock instant, AI-driven research and patent intelligence for your innovation.
The preparation method of maca wine
What is Al technical title?
Al technical title is built by PatSnap Al team. It summarizes the technical point description of the patent document.
A technology of maca wine and maca, which is applied in the preparation of alcoholic beverages, medical preparations containing active ingredients, and pharmaceutical formulas, etc. It can solve the problems of easy browning, difficult fermentation, loss of light, etc., and achieve high clarity , high sensory quality and easy preservation
Inactive Publication Date: 2017-09-26
四川中世酒业有限公司
View PDF7 Cites 0 Cited by
Summary
Abstract
Description
Claims
Application Information
AI Technical Summary
This helps you quickly interpret patents by identifying the three key elements:
Problems solved by technology
Method used
Benefits of technology
Problems solved by technology
Because okra tender clips are rich in pectin and mucin, which brings certain difficulties to fermentation, it is necessary to explore suitable pretreatment measures and solutions; in addition, okra fermented raw wine contains alkaloids, flavonoids, amino acids, vitamins, pectin, proteins, pigments , bacteria-carrying spores, organic acids, polysaccharides, metal salts and other ingredients are prone to browning, loss of light, turbidity, precipitation and other undesirable phenomena during storage. The traditional static clarification method will appear at the bottom of the bottle after one month of shelf life. For powdery substances, flaky precipitation will appear in 2 to 3 months, so it is necessary to explore suitable clarification process parameters for the production of high-grade okra health wine
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
[0032] A preparation method of maca wine, which comprises:
[0033] Bacteria expansion culture:
[0034] Inoculate the potato medium with yeast to make the total number of bacteria reach 2×108 / mL;
[0035] Maca glutinous rice wine fermentation:
[0036] Soak the glutinous rice in water at 15-25°C for 20-30 hours, take out the glutinous rice and cook for 15-25 minutes, pour hot water above 85°C at least once during the cooking process; then mix maca powder with glutinous rice, and its maca powder The mass is mixed with the mass of glutinous rice before soaking in a ratio of 1:8 to 12; α-amylase is added to the mixture, and the amount of α-amylase added is 85 to 95 U / ml, and the temperature is maintained at 90 to 98°C at 1.5 to 1.5 U / ml. 2.5h; then add citric acid to adjust the Ph to 4.8-5.2; then add glucoamylase, after the glucoamylase is added, keep it at a temperature of 60-70°C for 1-2h; Adding the yeast cultured above, the amount of yeast added is 0.8-1.2% of the mixed ...
Embodiment 2
[0042] (1) Production of maca powder: fresh maca → wash → slice → dry → grind → maca powder
[0043] (2) Production of maca slices: fresh maca → wash → slice → maca slices
[0044] (3) Expansion culture of strains: take a loop of activated yeast and inoculate into 50 mL of potato culture medium, and culture at 30°C for 24 hours. The total number of bacteria per milliliter measured by hemocytometer was 2×10 8 individual / mL.
[0046] The ratio of maca powder to glutinous rice is 1:10.
[0047] The glutinous rice is soaked in cold water at about 20°C, the room temperature is controlled at a constant temperature of 25°C, and the soaking time is 24 hours.
[0048] The cooking time of glutinous rice is 15-25 minutes, ...
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
Property
Measurement
Unit
viscosity
aaaaa
aaaaa
Login to View More
Abstract
The invention discloses a preparation method of maca liquor. The method includes the steps of soaking sticky rice in water at the temperature of 15-25 DEG C for 20-30 hours, taking out the stick rice to be boiled for 15-25 minutes, and spraying hot water at the temperature of 85 DEG C or above at least once in the boiling process; mixing maca powder with the sticky rice, wherein the mass ratio of the maca powder to the stick rice before soaking is 1 to 8-12; adding alpha-amylase to the mixture, and keeping the mixture for a period of time under a certain temperature condition; adding citric acid to regulate Ph to 4.8 to 5.2; then adding glucoamylase, and keeping the mixture for a period of time at a certain temperature; conducting high-temperature sterilization, and adding cultivated saccharomycetes by mass, wherein the addition amount of saccharomycetes accounts for 0.8-1.2% of the mixed mass of added substances; then controlling the temperature at 22-26 DEG C, and conducting fermentation for 3-5 days. The maca liquor prepared through the method is high in clarity and stability, and indexes of fruit liquor quality evaluation are improved.
Description
technical field [0001] The invention relates to the technical field of maca wine preparation, in particular to a preparation method of maca wine. Background technique [0002] In the international trend of humans returning to nature, countries all over the world have realized the huge value and market potential of edible and medicinal plants. The attitudes of European and American countries towards such products have changed significantly in recent years, and the market for such products is expanding rapidly. FAO recommends that the world improve the symptoms of malnutrition by eating Maca, which shows the rich nutritional value of Maca. Maca has good effects in improving fertility, promoting sexual desire, promoting hormone metabolism and synthesis, and affecting hormone balance without any toxic and side effects. By the end of the 1990s, the global sales of maca products increased rapidly, and maca raw materials became one of the scarce plant raw materials in the interna...
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
Application Date:The date an application was filed.
Publication Date:The date a patent or application was officially published.
First Publication Date:The earliest publication date of a patent with the same application number.
Issue Date:Publication date of the patent grant document.
PCT Entry Date:The Entry date of PCT National Phase.
Estimated Expiry Date:The statutory expiry date of a patent right according to the Patent Law, and it is the longest term of protection that the patent right can achieve without the termination of the patent right due to other reasons(Term extension factor has been taken into account ).
Invalid Date:Actual expiry date is based on effective date or publication date of legal transaction data of invalid patent.
Login to View More