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Industrial fruit wine type kudzu vine root wine and preparation method thereof

A technology for pueraria wine and fruit wine, applied in biochemical equipment and methods, preparation of alcoholic beverages, methods based on microorganisms, etc., can solve the problems of unsuitability for ordinary consumer groups, high alcohol content of pueraria wine, and single product variety, etc. Enrich product types, retain original nutrition and flavor, and reduce the effect of intermediate links

Inactive Publication Date: 2016-11-09
江西观山月葛业开发有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

At present, kudzu root is mainly used as raw material to develop kudzu powder and conventional beverage products in the market, while kudzu root wine drinks are relatively single
[0003] Pueraria lobata wine is a kind of Pueraria lobata root deep-processing food and beverage product, and the Chinese patents CN201010525088.0, CN201110208323.6, CN201110239235.2, CN201110209996.3 etc. reported at present are related to the method of gegen root wine processing, and its finished products are yellow rice wine class, soaked The kudzu root wine described in patent CN201210095009.6 has a relatively high alcohol content, which is not suitable for ordinary consumers, and the product variety is single
And there is no report yet about the kudzu root wine of fruit wine type

Method used

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Examples

Experimental program
Comparison scheme
Effect test

preparation example Construction

[0020] The preparation method of kudzu root juice is as follows:

[0021] 300kg of fresh kudzu root after cleaning is added into the ratio of kudzu root: process water=1:1.5 and the temperature is 58 ℃ of process water to be broken to obtain kudzu root slurry, and special enzyme is added in the kudzu root slurry in the amount of 250g / T (calculated as raw material) The preparation is 75g, and the pH value is adjusted to 5.6. Under the condition of 58°C, the synchronous saccharification time is 1.5h, and then the material after the synchronous saccharification treatment is squeezed with a Bucher juicer. The volume is 8-11 tons / h, the pressing time is 50-60min, and the juice yield is 80-85%. After 40 minutes, the kudzu root saccharification liquid was obtained, and then ultrafiltration was carried out with inorganic ceramic membrane equipment to remove suspended matter to obtain kudzu root clear juice. The Brix value of the obtained kudzu root clear juice was 16.7%, and the turbi...

Embodiment 1

[0023] Regulate the pH of kudzu root juice with citric acid to be 3.8 after the original juice of kudzu root, be inoculated into wine yeast by the amount of 0.2g / L, then it is transferred to the fermenter of 50L, and filling capacity is 70% of fermenter, control The fermentation temperature is 18°C. After 7 days of fermentation, transfer the supernatant to another fermentation bottle and seal it. The filling volume of the fermentation liquid in the fermentation tank is 80%. The temperature is controlled at 15°C. After 15 days of fermentation, the fermentation liquid is placed at 4°C. Keep it warm for 2 days under the environment, and filter it with diatomaceous earth to obtain the clear liquid, which is the kudzu root wine.

[0024] After testing, the product indicators are as follows:

[0025] Sensory Index:

[0026] Color: golden yellow, uniform

[0027] Aroma and taste: It has a strong wine aroma and a soft taste

[0028] Appearance: clear, no sediment, no suspended soli...

Embodiment 2

[0036] Regulate the pH of kudzu root juice with citric acid to be 5.0 after the original juice of kudzu root is 5.0, inoculate into wine yeast by the amount of 0.4g / L, then it is transferred to the fermenter of 50L, filling capacity is 90% of fermenter, control The fermentation temperature is 27°C. After 7 days of fermentation, transfer the supernatant to another fermentation bottle and seal it. The filling volume of the fermentation liquid in the fermentation tank is 99%. The temperature is controlled at 20°C. After 40 days of fermentation, the fermentation liquid is placed at 0°C. Keep it warm for 5 days in the lower environment, and filter it with diatomaceous earth to get the clear liquid, which is kudzu root wine.

[0037] After testing, the product indicators are as follows:

[0038] Sensory Index:

[0039] Color: golden yellow, uniform

[0040] Aroma and taste: It has a strong wine aroma and a soft taste

[0041] Appearance: clear, no sediment, no suspended solids, n...

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Abstract

The invention discloses industrial fruit wine type kudzu vine root wine and a preparation method thereof, and belongs to the field of deep processing of agricultural and sideline products. The normal juice of kudzu vine roots is adopted as a raw material, after the pH value of the normal juice of the kudzu vine roots is adjusted with citric acid, and the mixture is inoculated with wine yeast according to a certain amount for main fermentation; after main fermentation is finished, supernate is transferred into an another fermentation flask to be sealed for after fermentation; after after fermentation is finished, clarification treatment is carried out, and the kudzu vine root raw wine is obtained. According to the method, the kudzu vine roots are fully utilized, the active ingredients of the kudzu vine roots are effectively reserved, and the prepared kudzu vine root wine is moderate in alcohol content and mild in taste. The product is rich and can be supplied to different consumption crowds.

Description

technical field [0001] The invention relates to kudzu root wine and a preparation method thereof, belonging to the field of deep processing of agricultural by-products. Background technique [0002] Pueraria lobata is the tuber of Pueraria mirifica or Gange vine, which is a plant of the genus Pueraria in the leguminous family. It has been included in the list of "medicine and food with the same origin" by the Ministry of Health, and is known as "Southern kudzu and northern ginseng". Li Shizhen, a medical scientist, concluded in his magnificent compendium "Compendium of Materia Medica": "Ge, sweet, pungent, flat, non-toxic, mainly cures: thirst, body fever, vomiting, various disadvantages, yin qi, and detoxification. ". Modern research shows that kudzu root is rich in starch, dietary fiber, essential amino acids, trace elements, etc., and its nutritional value is extremely high; it is also rich in isoflavones, which have the functions of clearing away heat and detoxifying, p...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12G3/02C12R1/865
CPCC12G3/02
Inventor 周世成李鹤汀李百健郭丽华
Owner 江西观山月葛业开发有限公司
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