Kudzu root/Beibinghong amur grape fermented wine and preparation method thereof

A technology for fermenting wine and grapes, which is applied in the field of pueraria lobata red mountain grape fermented wine and its preparation. It can solve the problems of acidic taste, affecting the taste, and strong taste of kudzu root, so as to achieve good vigor and fermentation ability, long storage time and good reproduction. powerful effect

Inactive Publication Date: 2016-06-01
INST OF SPECIAL ANIMAL & PLANT SCI OF CAAS
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] In the prior art, the methods of eating kudzu root are mostly in the forms of brewing, soaking in water, and grinding into powder, etc., but these eating methods are relatively single, the taste is not good, and it is impossible to meet the different needs of various groups of people, especially

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  • Kudzu root/Beibinghong amur grape fermented wine and preparation method thereof

Examples

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Effect test

Embodiment 1

[0028] The preparation method of kudzu root north ice red mountain grape fermented wine is as follows:

[0029] 1) Use a fruit juice press to crush and destem the fully mature Arctic Red Mountain grapes and squeeze the juice to obtain Arctic Red Mountain grape pulp 2L, for subsequent use; and use Aspergillus sweetpotato strains that do not produce toxins to strengthen subculture on PDA medium, Then transfer under aseptic conditions to the Erlenmeyer flask that packs into 500ml pre-sterilized Arctic Red Mountain grape pulp and cultivate and activate to obtain the mold slurry, which is for subsequent use;

[0030] 2) Take another 500ml of Arctic Red Mountain grape pulp, put it in an autoclave and sterilize it at 120°C for 20 minutes, and when the temperature is naturally cooled to 30°C, use a circular inoculation needle to pick out the pulp that is already at room temperature in the ultra-clean workbench. Put the Angel brand active dry yeast strain for 2-3 hours, transfer it int...

Embodiment 2

[0037] The preparation method of kudzu root north ice red mountain grape fermented wine is as follows:

[0038] 1) Use a fruit juice press to crush and destem the fully mature Arctic Red Mountain grapes and squeeze the juice to obtain 2L of Arctic Red Mountain grape pulp. 2 SO 3 and adopt the Aspergillus sweetpotato strain 3324 that does not produce toxins to strengthen the subculture on the PDA medium, cultivate it on the PDA medium for 5 days under the condition of 28 ° C until the colonies are covered with the medium plane, and then transfer under aseptic conditions Put it into a 1000ml Erlenmeyer flask filled with 500ml Arctic Red Mountain grape pulp which was pre-sterilized at 120°C for 20 minutes, and cultivate and activate it to obtain a mold slurry. Cultivate at 30-35°C for 3 days and set aside. The quality of 3324 sweet potato Aspergillus species inoculated and cultivated is 500ml 5% of the mass of Arctic Red Mountain grape pulp;

[0039] 2) Take another 500ml of Ar...

Embodiment 3

[0046] The preparation method of kudzu root north ice red mountain grape fermented wine is as follows:

[0047] 1) Use a fruit juice press to crush and destem the fully mature Arctic Red Mountain grapes and squeeze the juice to obtain 2L of Arctic Red Mountain grape pulp. 2 SO 3 ; And adopt the Aspergillus sweetpotato strain 3324 that does not produce toxin to strengthen the subculture on the PDA medium, cultivate 6d on the PDA medium under the condition of 30 ℃ until the bacterium colony is covered with the medium plane, then transfer under aseptic conditions Put it into a 1000ml Erlenmeyer flask filled with 500ml Arctic Red Mountain grape pulp that was pre-sterilized at 125°C for 25min, and cultivate and activate it to obtain a mold slurry, cultivate it at 30-35°C for 2 days, and set it aside. 10% of the mass of Arctic Red Mountain grape pulp;

[0048]2) Take another 500ml of Arctic Red Mountain grape pulp, put it in an autoclave and sterilize it at 125°C for 25 minutes, a...

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Abstract

The invention provides a preparation method of kudzu root/Beibinghong amur grape fermented wine. The method comprises the following steps: (A) crushing Beibinghong amur grapes to obtain a Beibinghong amur grape pulp for later use; culturing an Aspergillus batatae strain in a culture medium, inoculating in a certain amount of the Beibinghong amur grape pulp, and culturing and activating to obtain a mold slurry for later use; (B) inoculating Angle-brand active dry yeast in part of the rest of Beibinghong amur grape pulp, and culturing and activating to obtain a microzyme slurry for later use; and (C) boiling kudzu root, naturally cooling to obtain a kudzu root fermentation substrate, adding the mold slurry, degrading for some time, adding the rest of Beibinghong amur grape pulp and the microzyme slurry, and fermenting for 10-20 days. The kudzu root/Beibinghong amur grape fermented wine prepared by the preparation method has the advantages of high nutritive value, sour and sweet mouthfeel and pleasant fragrance, and adapts to demands of different consumers.

Description

technical field [0001] The invention relates to the field of fermented fermented wine, in particular to a kudzu root and Beibinghongshan grape fermented wine and a preparation method thereof. Background technique [0002] Pueraria lobata is the tuberous root of the leguminous plant Pueraria mirifica or Gange vine. It is a kind of commonly eaten vegetable in some provinces and regions in southern China. Modern research shows that the main component of kudzu root is starch, accounting for 45.6% of the total nutritional components; in addition, there are protein, amino acid, sugar, and minerals such as iron, calcium, copper, selenium necessary for the human body; about 12% of flavonoids Compounds, including more than 10 kinds of soybean (daidzein), daidzein, puerarin, etc., and contain carrotin, amino acids, coumarins, etc., are valuable tonics suitable for all ages, and have the reputation of "thousand-year ginseng". Pueraria lobata root has good effects of lowering blood sug...

Claims

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Application Information

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IPC IPC(8): C12G1/022C12R1/66C12R1/865
CPCC12G1/0203
Inventor 张宝香艾军姜英王振兴杨义明范书田刘迎雪秦红艳许培磊张庆田李晓艳赵滢路文鹏
Owner INST OF SPECIAL ANIMAL & PLANT SCI OF CAAS
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