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Purple sweet potato wine and prepare method thereof

A technology of purple sweet potato wine and purple sweet potato, which is applied in the food field, can solve the problems of unreported high-value processed purple sweet potato products, and achieve the effects of preventing cardiovascular and cerebrovascular diseases, ensuring health, and reducing loss

Inactive Publication Date: 2016-11-16
海南椰岛酒业发展有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] At present, purple sweet potato is mostly consumed in the form of fresh food and small food, such as purple sweet potato steamed buns, purple sweet potato noodles, purple sweet potato vermicelli, etc. Most of them are rough processed products made of purple sweet potato, and purple sweet potato is processed with high value. The product or its preparation technology has not been reported yet

Method used

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  • Purple sweet potato wine and prepare method thereof
  • Purple sweet potato wine and prepare method thereof
  • Purple sweet potato wine and prepare method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0024] Choose Chengmai purple sweet potatoes that are fat, mildew-free, insect-eaten, non-damaging, sweet-smelling, and have the aroma of purple sweet potatoes. Pollutant limits and maximum pesticide residue limits should comply with the provisions of GB 2762 and GB 2763 respectively. Wash the mud and sand on the purple sweet potato with clean water, drain and set aside. Wash and drain the purple sweet potatoes, boil them until they are thoroughly cooked and rotten, take them out of the pan, mash them into purple sweet potato puree, add water to make a slurry and cool it to 55°C, the weight of the purple sweet potato puree and the water The ratio is 1:1, the activated yellow rice wine koji is added to the slurry, and saccharified for 18 hours to obtain a mash; the mash is adjusted to a sugar content of 18°Brix and then mixed with yeast for main fermentation. The main fermentation time is 48 hours. The fermentation temperature is 18°C, and the first fermentation liquid is obta...

Embodiment 2

[0027] Choose Chengmai purple sweet potatoes that are fat, mildew-free, insect-eaten, non-damaging, sweet-smelling, and have the aroma of purple sweet potatoes. Pollutant limits and maximum pesticide residue limits should comply with the provisions of GB 2762 and GB 2763 respectively. Wash the mud and sand on the purple sweet potato with clean water, drain and set aside. Wash and drain the purple sweet potatoes, boil them until they are thoroughly cooked and rotten, take them out of the pan, mash them into purple sweet potato puree, add water to make a slurry and cool it to 60°C, the weight of the purple sweet potato puree and the water The ratio is 1:3, the activated yellow rice wine koji is added to the slurry, and saccharified for 24 hours to obtain a mash; the mash is adjusted to 20°Brix and then mixed with yeast for main fermentation. The main fermentation time is 56 hours. The fermentation temperature is 22°C, and the first fermentation liquid is obtained; the first fer...

Embodiment 3

[0030] Choose Chengmai purple sweet potatoes that are fat, mildew-free, insect-eaten, non-damaging, sweet-smelling, and have the aroma of purple sweet potatoes. Pollutant limits and maximum pesticide residue limits should comply with the provisions of GB 2762 and GB 2763 respectively. Wash the mud and sand on the purple sweet potato with clean water, drain and set aside. Wash and drain the purple sweet potatoes, boil them until they are thoroughly cooked and rotten, take them out of the pan, mash them into purple sweet potato puree, add water to make a slurry and cool it to 55°C, the weight of the purple sweet potato puree and the water The ratio is 1:5, the activated yellow rice wine koji is added to the slurry, and the mash is saccharified for 28 hours to obtain a mash; the mash is adjusted to a sugar content of 22°Brix and then mixed with yeast for main fermentation. The main fermentation time is 65 hours. The fermentation temperature is 26°C, and the first fermentation li...

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Abstract

The invention discloses purple sweet potato wine and a preparation method thereof. The preparation method comprises the steps: boiling purple sweet potatoes, mashing the purple sweet potatoes to prepare mashed purple sweet potato, adding water, cooling, adding yellow wine yeast for saccharification to prepare sweet mash; adding saccharomycetes to the sweet mash to carry out main fermentation to prepare primary fermentation liquid; carrying out after fermentation on the primary fermentation liquid to prepare secondary fermentation liquid; squeezing and separating the secondary fermentation liquid, taking and standing supernatant liquid, filtering the supernatant liquid to prepare sake, and then sterilizing, sealing and aging to obtain the purple sweet potato wine; the formula of the yellow wine yeast and saccharomycetes and the fermentation conditions in the preparation method effectively reduce loss of the content of cyanidin, and solve the problem of loss of the cyanidin in the fermentation process due to self instability of the cyanidin; and the product has violet red color, natural fragrance and flavor of purple sweet potato, is low-degree, nutritional and healthy purple sweet potato wine, and has higher application prospects.

Description

technical field [0001] The invention relates to the field of food, in particular to a purple sweet potato wine and a preparation method thereof. Background technique [0002] Purple sweet potato (scientific name: Ipomoea batatas), a new kind of sweet potato variety bred in recent years, is also called purple-core sweet potato, purple-heart sweet potato or purple-fleshed sweet potato because of its deep purple inside. Purple sweet potato is rich in a variety of nutrients: protein, crude fiber, inorganic salts and 18 kinds of amino acids, rich in VA, VB, VC and Se, Zn, Fe and more than 10 kinds of mineral elements, among which iron and selenium are also very rich . The purple potato produced in Qiaotou Town, Chengmai County, Hainan Province is a variety of Shanchuan purple. Its selenium content, anthocyanin and total phenol content are higher than those of ordinary sweet potatoes, and have more nutritional value. Research in the scientific community has found that the level ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12G3/02
CPCC12G3/02
Inventor 马小花黄师贤王少玲张翠侠周海妹符小婕符朝山郇阿梅王乐洪玉程
Owner 海南椰岛酒业发展有限公司
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