Maca fermented wine and preparation method thereof

A technology for fermented wine and maca, which is applied in the field of maca fermented wine and its preparation to achieve the effects of rich nutrition, alleviation of fatigue and bright color.

Inactive Publication Date: 2016-05-25
JIANGSU HUIBO BIOTECH
View PDF6 Cites 2 Cited by
  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Solve the problems of product quality and mouth feeling of existing maca soaked wine, improve the production technology level of maca deep processing, and enrich the variety of maca products

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

Image

Smart Image Click on the blue labels to locate them in the text.
Viewing Examples
Smart Image
  • Maca fermented wine and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

preparation example Construction

[0021] The preparation method of fermented maca wine of the present invention, in conjunction with embodiment, the present invention is described in detail:

[0022] 1. Mix raw maca and glutinous rice in a ratio of 1:4-25 by weight to obtain fermented raw materials;

[0023] 2. Soak maca and glutinous rice fermented raw materials;

[0024] 3. Steam the fermented raw materials after soaking until cooked to obtain clinker;

[0025] (1) 4. Cool the clinker to room temperature, add yeast to ferment, then control the temperature at 26-35°C, first carry out saccharification for 2-4 days, and then carry out fermentation for 3-7 days;

[0026] 5. The above-mentioned fermented yeast liquid is coarsely filtered,

[0027] 6. Add chitosan to the above-mentioned fermented liquid, store it coldly at -8 to -4°C for 20-30 days, and age it at room temperature for more than half a year.

[0028] 7. Filter with a 0.22 μm filter membrane.

[0029] 8. The above-mentioned filtrate is detected a...

Embodiment 1

[0032] Mix 10KG of maca and 40KG of glutinous rice and soak in water; soak for 1 day in summer and autumn, and 1.5 days in spring and winter; steam the soaked fermentation raw materials at a temperature of 100-105°C for 30±10 minutes until Steam the clinker to get the clinker; cool the clinker to room temperature, add yeast to ferment, then control the temperature at 26-35°C, carry out saccharification for 2 days, and then ferment for 7 days; Coarsely filter the mother liquor of the fermentation material; add 50G chitosan to the above-mentioned fermentation filtrate, store it cold for 30 days at -8 to -4°C, and age it at room temperature for 6 months; The filtrate is tested and filled to obtain the finished product of fermented maca wine.

Embodiment 2

[0034] Mix 10KG of maca and 250KG of glutinous rice and soak in water; soak for 1 day in summer and autumn, and 1.5 days in spring and winter; steam the soaked fermentation raw materials at a temperature of 100-105°C for 30±10 minutes until Steam to get clinker; cool the clinker to room temperature, add yeast to ferment, then control the temperature at 26-35°C, carry out saccharification for 2 days, and then ferment for 3 days; Coarsely filter the mother liquor of the fermentation material; add 250G chitosan to the above-mentioned fermentation filtrate, store it cold for 20 days at -8 to -4°C, and age it at room temperature for 12 months; The filtrate is tested and filled to obtain the finished product of fermented maca wine.

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

No PUM Login to view more

Abstract

The invention discloses a Maca fermented wine and a preparation method thereof. The Maca fermented wine is prepared from Maca and glutinous rice at the weight ratio of 1:(4-25). The preparation method includes the steps of mixing Maca and glutinous rice, carrying out soaking, steaming and cooling, adding yeast for saccharification, carrying out fermentation, and then carrying out filtration and filling to obtain the finished product. The Maca fermented wine is rich in nutrition, contains various amino acids, vitamins and microelements generated in fermentation of Maca and glutinous rice and also contains various health-care Maca active molecules such as Macamides, Maca and glucosinolates. The Maca fermented wine has the flavor and sweetness of glutinous rice wine and also has the health-care effect of Maca. The Maca fermented wine has the synergic health-care effects of regulating the endocrine system, relieving fatigue, delaying senescence, improving the body immune function and the like.

Description

technical field [0001] The invention relates to maca fermented wine and a preparation method thereof, belonging to the technical field of traditional Chinese medicine and food processing. Background technique [0002] Maca, also known as Maca (Maca, LepidiummeyemiiWalp), belongs to Cruciferae (Cruciferae). The local people mainly use it as food and can be used as traditional medicine, which belongs to pure natural labor food. In the early 20th century, Maca was listed as an endangered rare plant internationally. Until 1982, with the efforts of international organizations such as FAO (Food and Agriculture Organization of the United Nations) and IPGRI (International Plant Genetic Resources Research Institute), Maca was widely promoted worldwide. , and pointed out that Maca is a nutritionally safe food that can solve a variety of health problems caused by nutritional deficiencies. In 2011, according to the "Food Safety Law of the People's Republic of China" and the "New Resou...

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
no application Login to view more
Patent Type & Authority Applications(China)
IPC IPC(8): C12G3/02
CPCC12G3/02
Inventor 徐德锋
Owner JIANGSU HUIBO BIOTECH
Who we serve
  • R&D Engineer
  • R&D Manager
  • IP Professional
Why Eureka
  • Industry Leading Data Capabilities
  • Powerful AI technology
  • Patent DNA Extraction
Social media
Try Eureka
PatSnap group products

Browse by: Latest US Patents, China's latest patents, Technical Efficacy Thesaurus, Application Domain, Technology Topic.

© 2024 PatSnap. All rights reserved.Legal|Privacy policy|Modern Slavery Act Transparency Statement|Sitemap