Kudzu root lemon health fruit wine and preparation method thereof
A technology of fruit wine and lemon, applied in the field of kudzu root lemon health fruit wine and its production, can solve the problems such as no related reports, and achieve the effect of reducing nutritional loss
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Embodiment 1
[0031] The kudzu root lemon health fruit wine is prepared by the following method:
[0032] (1) Preparation of kudzu root clarified enzymatic hydrolyzate:
[0033] Select high-quality kudzu root tubers, wash and peel them, cut them into pieces with a side length of 2 cm, add water, and use a slow-speed spiral cold-press juicer to squeeze and extract the juice to obtain kudzu root homogenate;
[0034] Then add amylase to the kudzu root homogenate until the mass fraction of the amylase is 0.01%, and enzymolyze it for 2 hours at a temperature of 90°C;
[0035] Then add glucoamylase until the mass fraction of glucoamylase is 0.6%, enzymolyze at 60°C for 5 hours; cool to 40°C to obtain enzymolyzate;
[0036] Then high-speed centrifugation to remove impurities and microporous membrane filtration to obtain clarified kudzu root juice, and keep it at 72°C for 1-2 times of pasteurization to remove miscellaneous bacteria;
[0037] (2) Preparation of lemon cider:
[0038] Select fresh,...
Embodiment 2
[0049] The kudzu root lemon health fruit wine is prepared by the following method:
[0050] (1) Preparation of kudzu root clarified enzymatic hydrolyzate:
[0051] Select high-quality kudzu root tubers, wash and peel them, cut them into pieces with a side length of 2 cm, add water, and use a slow-speed spiral cold-press juicer to squeeze and extract the juice to obtain kudzu root homogenate;
[0052] Then add amylase to the kudzu root homogenate until the mass fraction of amylase is 3%, and perform enzymolysis at a temperature of 70° C. for 1 hour;
[0053]Then add glucoamylase until the mass fraction of glucoamylase is 0.1%, enzymolyze at 70°C for 6 hours; cool to 60°C to obtain enzymolyzate;
[0054] Then high-speed centrifugation to remove impurities and microporous membrane filtration to obtain clarified kudzu root juice, and keep it at 72°C for 1-2 times of pasteurization to remove miscellaneous bacteria;
[0055] (2) Preparation of lemon cider:
[0056] Select fresh, ...
Embodiment 3
[0067] The kudzu root lemon health fruit wine is prepared by the following method:
[0068] (1) Preparation of kudzu root clarified enzymatic hydrolyzate:
[0069] Select high-quality kudzu root tubers, wash and peel them, cut them into pieces with a side length of 2 cm, add water, and use a slow-speed spiral cold-press juicer to squeeze and extract the juice to obtain kudzu root homogenate;
[0070] Then add amylase to the kudzu root homogenate until the mass fraction of amylase is 5%, and enzymatically hydrolyze for 0.5 hours at a temperature of 50°C;
[0071] Then add glucoamylase until the mass fraction of glucoamylase is 1.0%, enzymolyze at 50°C for 4 hours; cool to 20°C to obtain enzymolyzate;
[0072] Then high-speed centrifugation to remove impurities and microporous membrane filtration to obtain clarified kudzu root juice, and keep it at 72°C for 1-2 times of pasteurization to remove miscellaneous bacteria;
[0073] (2) Preparation of lemon cider:
[0074] Select f...
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