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A kind of preparation method of okra rice wine

A technology for yellow rice wine and sunflower, applied in the field of preparation of okra rice wine, can solve the problems of low extraction rate of nutrients, fusion, influence on the flavor and nutritional value of rice wine, etc., and achieve the effects of shortening picking time and unique taste.

Inactive Publication Date: 2017-10-13
ZHEJIANG XIUDI BIOTECH CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0006] But this invention also has some shortcomings: this invention only ferments blueberries and other auxiliary materials and rice wine separately, and then mixes them
The flavor of rice wine prepared by this method such as blueberries and other raw materials cannot be fully integrated with rice wine, and the extraction rate of nutrients in raw materials such as blueberries is low, which affects the flavor and nutritional value of rice wine

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0032] A preparation method of okra rice wine, comprising the steps of:

[0033] (1) Picking: pick okra fruits and flowers and refrigerate them for later use.

[0034] (2) Preparation of okra fruit enzymatic hydrolyzate: wash and cut okra fruit into pieces, beat with a beater, mix the resulting slurry with water, protease, and pectinase at a mass ratio of 10:90:0.3:0.75, and heat at 45°C Under enzymolysis for 14 hours, the enzymolysis solution was obtained after filtration.

[0035](3) Preparation of semi-finished rice wine: Dilute the enzymatic solution with water to 4 times the original volume, select glutinous rice with an accuracy of more than 90%, wash the glutinous rice and soak it in the diluted enzymatic solution, and the diluted enzymatic solution The water level is 7mm higher than the glutinous rice. During the dipping process, the enzymolysis solution will be ultrasonically treated at the same time. The temperature is 37°C, the ultrasonic frequency is 30KHz, and th...

Embodiment 2

[0040] A preparation method of okra rice wine, comprising the steps of:

[0041] (1) Harvesting: 6 hours before the okra flowers close, spray 2.5wt% acetic acid aqueous solution on the okra fruit and okra flowers; 2 hours before the okra flowers close, apply the preservative solution on the surface of the okra flowers and okra fruits ; Within 2 hours after the okra flowers close, the okra fruit and okra flowers are picked and refrigerated for later use.

[0042] Wherein, the fresh-keeping solution is a chitosan suspension with a concentration of 0.5 wt%, and the amount of the fresh-keeping solution is 0.2 grams per square centimeter.

[0043] (2) Preparation of okra fruit enzymatic hydrolyzate: wash and cut okra fruit into pieces, beat with a beater, mix the resulting slurry with water, protease, and pectinase at a mass ratio of 10:80:0.2:0.5, and heat at 40°C Under enzymolysis for 16 hours, the enzymolysis solution was obtained after filtration.

[0044] (3) Preparation of ...

Embodiment 3

[0049] A preparation method of okra rice wine, comprising the steps of:

[0050] (1) Picking: 6 hours before the closure of the okra flowers, spray 2 wt% acetic acid aqueous solution on the okra fruits and okra flowers; 2 hours before the closure of the okra flowers, apply the preservative solution on the surface of the okra flowers and okra fruits; Within 2 hours after the okra flowers close, the okra fruits and okra flowers are picked and refrigerated for later use.

[0051] Wherein, the fresh-keeping solution is a carboxymethyl chitosan aqueous solution with a concentration of 2.5 wt%, and the amount of the fresh-keeping solution is 0.3 grams per square centimeter.

[0052] (2) Preparation of okra fruit enzymatic hydrolyzate: wash and cut okra fruit into pieces, beat with a beater, mix the resulting slurry with water, protease, and pectinase at a mass ratio of 10: 100:0.4:1, and heat at 50°C Under enzymolysis for 12 hours, the enzymolysis solution was obtained after filtra...

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PUM

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Abstract

The invention relates to the field of rice wine preparation, and discloses a preparation method of okra rice wine, comprising the following steps: (1) picking; (2) preparation of okra fruit enzymatic hydrolysis solution; (3) preparation of semi-finished rice wine; (4) preparation of okra concentrate ; (5) Preparation of excipient concentrate; (6) Preparation of finished product. In the method of the present invention, the okra enzymatic solution is mixed with the glutinous rice at the beginning, and the nutritional components in the okra are fully integrated with the glutinous rice in the process of soaking the glutinous rice, steaming rice, fermenting, etc., and then mixed with the concentrated solution of other raw materials. The method of the present invention The extraction rate of the nutrient components in the raw materials is relatively high, and the finally prepared yellow rice wine is rich in nutrition, fully blended in taste and unique in flavor.

Description

technical field [0001] The invention relates to the field of rice wine preparation, in particular to a preparation method of okra rice wine. Background technique [0002] Okra is rich in pectin and dietary fiber. The viscous state of pectin is very rare in the plant world. The proportion of dietary fiber and the proportion of soluble dietary fiber are very high in plants. Okra is rich in vitamin A, carotene, vitamin C, E, etc., especially the content of vitamin A and carotene ranks first among the currently discovered animals and plants. Okra also contains selenium, calcium, iron, phosphorus, potassium and other trace elements, but the content is not particularly rich, but the absorption rate of calcium is more than 50%, which is still an ideal food for calcium supplementation. [0003] The viscous substance rich in okra mainly contains LM, a substance similar to natural hormones, which can strengthen the kidney and tonify deficiency, and has an auxiliary therapeutic effect...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): C12G3/04C12G3/02A61K36/9064A61P1/14
Inventor 周献中
Owner ZHEJIANG XIUDI BIOTECH CO LTD
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