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Purple sweet potato steeping wine and production method thereof

A production method and technology for soaking wine, applied in the field of food processing, can solve the problems of anthocyanin biodegradation damage, long product processing cycle, complex processing technology and the like

Inactive Publication Date: 2016-10-26
CHUZHOU UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] However, the common features of the above types of products are that the processing technology is relatively complicated, the fermentation conditions are harsh, and the product processing cycle is long.
In addition, anthocyanins are susceptible to varying degrees of biodegradation and destruction during the fermentation process.

Method used

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  • Purple sweet potato steeping wine and production method thereof
  • Purple sweet potato steeping wine and production method thereof
  • Purple sweet potato steeping wine and production method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0121] Embodiment 1: Production of purple sweet potato soaked wine

[0122] The implementation steps of this embodiment are as follows:

[0123] A. Purple potato pretreatment

[0124] Wash and drain the fresh purple sweet potato, remove the deteriorated skin and potato meat tissue, then cut the purple sweet potato with skin into a size of about 10cm 3 The left and right blocks are put into deionized water for slight heat-fixing treatment (material temperature 60-70°C);

[0125] B. Alcohol reduction

[0126] Calculate the amount of water to be added according to the following formula:

[0127] Volume of base wine × alcohol content of base wine = volume of reduced alcohol × alcohol content of reduced alcohol

[0128] Add the calculated amount of water to Wuliangye Luzhou-flavor distilled liquor base liquor, reduce the alcohol content of the base liquor to 40°, and obtain a pretreated base liquor;

[0129] C. Pre-soak

[0130]According to the ratio of purple potato in grams...

Embodiment 2

[0136] Embodiment 2: produce purple sweet potato soaked wine

[0137] The implementation steps of this embodiment are as follows:

[0138] A. Purple potato pretreatment

[0139] Wash and drain the fresh purple sweet potato, remove the deteriorated skin and potato meat tissue, then crush the peeled purple sweet potato into purple sweet potato powder with a particle size of 80 mesh, and then carry out dry steaming and micro-heating treatment (material temperature 60-70 ℃);

[0140] B. Alcohol reduction

[0141] Calculate the amount of water to be added according to the following formula:

[0142] Volume of base wine × alcohol content of base wine = volume of reduced alcohol × alcohol content of reduced alcohol

[0143] Add the calculated amount of water to Luzhou Laojiao Tequ Luzhou-flavor distilled liquor base liquor, reduce the alcohol content of the base liquor to 40°, and obtain a pretreated base liquor;

[0144] C. Pre-soak

[0145] According to the ratio of purple sw...

Embodiment 3

[0151] Embodiment 3: produce purple sweet potato soaked wine

[0152] The implementation steps of this embodiment are as follows:

[0153] A. Purple potato pretreatment

[0154] Wash and drain the fresh purple sweet potato, remove the deteriorated skin and potato flesh tissue, then cut the unpeeled purple sweet potato into a size of about 27cm 3 The purple sweet potato pieces are then dry-steamed and slightly heat-fixed (material temperature 60-70°C);

[0155] B. Alcohol reduction

[0156] Calculate the amount of water to be added according to the following formula:

[0157] Volume of base wine × alcohol content of base wine = volume of reduced alcohol × alcohol content of reduced alcohol

[0158] Add the calculated amount of water to Jiannanchun Luzhou-flavor distilled liquor base liquor, reduce the alcohol content of the base liquor to 40°, and obtain a pretreated base liquor;

[0159] C. Pre-soak

[0160] According to the ratio of purple potato in grams to the pretrea...

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Abstract

The invention relates to purple sweet potato steeping wine and a production method thereof; the production method includes the steps of pretreatment of purple sweet potato, alcohol content dropping of base wine, pre-steeping, low temperature ultrasonic extraction, centrifugal separation and the like. The purple sweet potato steeping wine is purple red, the brightness L* reaches 26.91, the reddishness a* reaches 0.97, and the anthocyanin content reaches more than or equal to 600.0 mg / L and is higher than the anthocyanin content (546.20 mg / L) of purple sweet potato fermented wine; the superoxide anion free radical scavenging rate of the product is more than or equal to 83.0%, and the DPPH free radical scavenging rate is more than or equal to 90.0%. The DPPH free radical scavenging capacity is higher than that of commercially available dried red wine (89.30%), waxberry wine (67.91%) and Baijiu (10.11%); the reducing power is 1.26 times that of the red wine and 9.47 times that of the Baijiu. The purple sweet potato steeping wine has unique flavor, has special aroma components, and has considerable industrialized application prospects.

Description

【Technical field】 [0001] The invention belongs to the technical field of food processing. More specifically, the present invention relates to a wine soaked in purple sweet potatoes, and also relates to a production method of the wine soaked in purple sweet potatoes. 【Background technique】 [0002] Purple potato, also known as black potato, has the nutritional content of ordinary sweet potato, but its biggest feature is its high anthocyanin content. Anthocyanins have preventive and therapeutic effects on more than 100 diseases, and their free radical scavenging ability is 20 times that of vitamin C and 50 times that of vitamin E. However, in the process of traditional diet processing, the anthocyanins in purple sweet potato are often destroyed and lost due to overheating. In addition, potatoes are rich in dietary fiber and not easily digested, so their functional components, especially anthocyanins, cannot be effectively absorbed and utilized by the human body. [0003] In...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12G3/04
CPCC12G3/04
Inventor 董艺凝高倩妮周頔苗文娟徐冉孙涛吴敏
Owner CHUZHOU UNIV
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