Maca extracting and maca wine producing process

An extraction process and production process technology, which is applied in the field of maca wine production process, can solve problems such as difficult to guarantee product quality, low extraction rate of functional components, damage to product appearance, etc., achieve remarkable clarification effect, ensure sensory quality, and ensure product quality The effect of appearance

Inactive Publication Date: 2016-04-27
贵州茅台酒厂(集团)技术开发有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

At present, there are also many health-preserving and health-care wine products developed with maca as raw material, but traditional extraction and percolation processes are generally used. The extraction rate of functional components in maca raw material is low, which is easy to cause waste of resources, low temperature or long-term wine body. Storage is also prone to flocculent precipitation, which damages the appearance of the product. At the same time, maca raw materials contain glucosinolates and their decomposition products, which can easily cause a spicy and irritating taste when brought into the wine body, and the product quality is difficult to be guaranteed.

Method used

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  • Maca extracting and maca wine producing process
  • Maca extracting and maca wine producing process

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0022] Embodiment 1: see figure 1 , a Maca extraction process, it comprises the following steps:

[0023] (1) Raw material pulverization: pulverize maca, pass through a 20-mesh sieve, and the maca powder on the sieve requires no more than 5% of the total amount;

[0024] (2) Extraction: Add 50g of maca powder per liter of extraction solvent to prepare liquid, keep at 70°C, extract for 4 hours to obtain maca extract, and the extraction solvent is 60% vol edible alcohol solution;

[0025] (3) Filtration: Maca extract is filtered through a 20-mesh sieve in the extraction tank, then through a pipeline filter through a 100-mesh sieve, and the filtrate is for subsequent use;

[0026] (4) Concentration: the temperature of the filtrate is controlled at 70°C, the vacuum degree is adjusted to 0.05MPa, and the filtrate is concentrated to a specific gravity of 1.1;

[0027] (5) Spray drying: the air inlet temperature of the spray dryer is controlled at 170°C, the air outlet temperature ...

Embodiment 2

[0028] Example 2: see figure 2 , a Maca wine production process, it uses the Maca extract that embodiment 1 obtains, and it comprises the following steps:

[0029] (1) Blending: according to the ratio of adding 20g of maca extract per liter of base wine, the base wine and the maca extract are stirred and mixed to obtain a semi-finished maca wine. Liquor;

[0030] (2) Clarification: Add 1.5g of egg white liquid per liter of semi-finished maca wine, stir for 15 minutes, and let stand for 1 day;

[0031] (3) Filtration: the semi-finished maca wine after clarifying and standing is filtered through a plate and frame filter;

[0032] (4) Aging: Pour the semi-finished Maca wine into a stainless steel wine tank for storage and aging for 6 months to obtain Maca wine;

[0033] (5) Filling: Fill the maca wine with a wine filling machine.

[0034] The maca extract produced by above-mentioned embodiment 1 is to the extraction rate of total saponins and alkaloids in the maca raw materi...

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Abstract

The invention discloses a maca extracting and maca wine producing process. The technical scheme is as follows: firstly carrying out raw material smashing, extracting, filtering, concentrating, and spray drying to prepare a maca extract; then mixing the maca extract and base liquor at a certain ratio; and finally, carrying out clarification, filtering and ageing to obtain the maca wine. Compared with the traditional digestion and percolation process, the producing process has the advantages that the extraction time is reduced, the requirements on large digestion equipment are reduced, and the production efficiency is improved; through the spray drying for preparing the extract, the functional components in maca can be extracted to the greatest extent, and the effective utilization of resources is promoted; glucosinolate and decomposed products thereof with pungent and irritating smell in the maca raw material can be effectively removed through volatilization, the characteristic of fresh and sweet mouthfeel of the maca wine is reserved, and the maca wine can be blended with base liquors with different aroma types and different alcohol contents; and the maca wine has the characteristics of thick aroma of maca, soft as well as fresh and sweet mouthfeel, full gradation, harmonious tastes of various components and long after taste in the aspect of liquor body style.

Description

technical field [0001] The invention belongs to the technical field of liquor brewing, and in particular relates to a production process of maca wine. Background technique [0002] Maca is native to Peru in South America and is a new food raw material in my country. The raw material is rich in saponins, alkaloids, amino acids and other functional active ingredients, which can relieve physical fatigue and enhance the body's immunity. It is suitable for developing broad-spectrum enhancement Healthy wine for the body. At present, there are also many health-preserving and health-care wine products developed with maca as raw material, but traditional extraction and percolation processes are generally used. The extraction rate of functional components in maca raw material is low, which is easy to cause waste of resources. Storage is also prone to flocculent precipitation, which damages the appearance of the product. At the same time, maca raw materials contain glucosinolates and t...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12G3/04A61K36/31A61P1/14
CPCA61K36/31C12G3/04A61K2300/00
Inventor 沈晖
Owner 贵州茅台酒厂(集团)技术开发有限公司
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