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Red cabbage fermented wine

A technology for purple cabbage and fermented wine, which is applied to the preparation of alcoholic beverages and other directions, can solve problems such as affecting the smell of wine and the rotten taste of vegetables, and achieve the effects of good nutritional value, improved safety, and broad market prospects.

Active Publication Date: 2016-04-06
刘后伟
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] To sum up, in the preparation of many published vegetable wines, vegetable juices are blended or soaked with other wines, and vegetables are not really fermented to make wine; some of them are fermented with vegetables as the main raw material. The obtained fermented wine has the problem of rotten vegetables, which affects the smell of the wine

Method used

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Examples

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Effect test

Embodiment 1

[0040] Embodiment 1 dry type purple cabbage fermented wine

[0041] Dry type purple cabbage fermented wine, its preparation method is as follows:

[0042] 1) Select fresh purple cabbage, remove the rotten part, and after cleaning, cut the outer leaves into filaments with a length of 1-2cm; the shredded purple cabbage is quickly inactivated at 70-120°C, see figure 1 , and make purple cabbage pulp homogeneously.

[0043] 2) Soak the soybeans in water at a temperature of 40-60°C for 1.5-2 hours, boil the soybeans with water, lower the temperature to room temperature, and remove the skins of the soybeans. Pour the soybeans into the beater and break them, then boil the soybeans into a sticky paste with water at a temperature of 80-100°C, stirring constantly, for 10-15 minutes, until they are fully cooked and the aroma of the beans can be smelled For the degree.

[0044] 3) Add 10g white granulated sugar to a clean container, add water to about 100ml, and steam sterilize at 121°C f...

Embodiment 2

[0049] Example 2 Sweet purple cabbage-dragon fruit compound fruit and vegetable wine

[0050] Purple cabbage pitaya compound fruit and vegetable wine, the preparation method of which is as follows:

[0051] 1) Select fresh purple cabbage, remove the rotten part, and after washing, cut the outer leaves into filaments with a length of 1-2cm; the shredded purple cabbage is rapidly inactivated at 70-120°C and made homogeneously Purple cabbage pulp.

[0052] 2) Soak the soybeans in water at a temperature of 40-60°C for 1.5-2 hours, boil the soybeans with water, lower the temperature to room temperature, and remove the skins of the soybeans. Pour the soybeans into the beater and break them, and then boil the soybeans into a sticky paste with water. The cooking temperature is 70-100°C, stirring constantly, and the time is 10-15 minutes, so that they are fully cooked and the aroma of beans can be smelled. For the degree.

[0053] 3) Choose fresh red-fleshed dragon fruit, remove the...

Embodiment 3

[0057] Embodiment 3 purple cabbage-jasmine mixed sweet flower wine

[0058] Purple cabbage-jasmine mixed sweet flower wine, its preparation method is as follows: Weigh 80g of the purple cabbage slurry that has been sterilized quickly, 10g of soybean slurry, adjust the pH to 3 with citric acid, adjust the total sugar to 23 with the prepared white sugar ~25°Bx, put in cans, inoculate yeast culture solution, the quality of yeast added is 1% to 5% of the total mass of purple cabbage and soybean milk, mix evenly and seal, culture at 20°C for 2 days, add sugar to make the sugar content at 23 ~25°Bx, add sugar every other day, continue to ferment for 5 days, separate the fruit and vegetable residue from the supernatant, put the separated supernatant at 12°C for 60-180 days, extract the supernatant, and put it into a 250ml glass bottle, add 5g of honey to each bottle, seal it, put it in a water bath at 75°C for 20-40 minutes, shake it, weigh 5g of jasmine flower in a glass bottle, and...

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Abstract

The invention discloses red cabbage fermented wine. A preparation method comprises the following steps: selecting fresh red cabbage and removing the rot part; cleaning and cutting the outer leaves into shreds; quickly inactivating at 70-120 DEG C and homogenizing to obtain red cabbage pulp; mixing the red cabbage pulp and soybean milk in a mass ratio of (10:1)-(3:1); adjusting the sugar degree to 20-25 Bx degree and pH value to 3.0-3.5; adding appropriate yeast and fermenting for 7-14 days at a constant temperature of 20-25 DEG C; after the fermentation, separating the fermented supernate, and aging the supernate at 4-15 DEG C to obtain aged vegetable wine; adding other rood materials and medicinal materials and soaking; and blending the flavor to finally obtain the red cabbage fermented wine. The red cabbage fermented wine disclosed by the invention appears purple red while the color is bright and lasting; and the red cabbage fermented wine has good nutritional value, medicinal value and healthcare effect. The red cabbage fermented wine disclosed by the invention has broad market prospect and remarkably high commercial value and also brings good social and economic benefits.

Description

technical field [0001] The invention belongs to the field of preparation of vegetable wine, in particular to a purple cabbage fermented wine. Background technique [0002] Purple cabbage is also known as red cabbage and purple cabbage; it is a variety of Brassica cabbage that can form purple leaf balls. It is a biennial herb; it is native to the Mediterranean coast and uses purple leaf balls as edible organs. The nutrition of purple cabbage Rich, rich in vitamin C, vitamin E, vitamin B and rich in anthocyanins and cellulose, etc., it is helpful to patients with high blood pressure and diabetes, and is very popular among people. Although purple cabbage has not been cultivated and eaten in my country for a long time, it has quickly become popular because of its rich nutrition and beautiful color. Purple cabbage can be eaten in a variety of ways. It can be boiled, fried, served cold, pickled, or made into pickles, etc. Because it contains rich pigments, it is a good raw materi...

Claims

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Application Information

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IPC IPC(8): C12G3/02
CPCC12G3/02
Inventor 刘后伟钟欢欢谢嫚媛黄民
Owner 刘后伟
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