Method for manufacturing health wine by joint fermentation of Tibet special resources and highland barley

A technology of health-care wine and highland barley, which is applied in the field of wine making, can solve the problems of not being able to fully utilize the nutritional content of maca, long-term raw material utilization, and increased production costs, so as to achieve improved raw material utilization, high nutritional and health care value, and economical cost effect

Active Publication Date: 2017-08-11
西藏藏缘青稞科技有限公司
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  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Although the method of extracting the active substances in maca by soaking in highland barley puree wine is simple, it takes a long time to have a high utilization rate of raw materials, and it cannot guarantee full utilization of the nutritional components of maca; pre-preparing...

Method used

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  • Method for manufacturing health wine by joint fermentation of Tibet special resources and highland barley

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Experimental program
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Effect test

Embodiment 1

[0031] Step 1: Grind 15kg of maca and 20kg of coriander root into powder, add 4 times the mass of water, stir evenly, adjust the temperature of the mixture to 65°C, stir for 30min until the mixture absorbs water and expand, heat to the gelatinization temperature of the mixture, Hold for 30 minutes; adjust the temperature of the maca and coriander root mixture after starch gelatinization to 95°C and maintain it for 60 minutes, adjust the pH to 5.5 with alkali / acid solution, add α-amylase 90U / g, and continue stirring Extract by enzymatic hydrolysis, then lower the temperature to 58°C, add 120 U / g of glucoamylase, and perform enzymatic hydrolysis for 90 minutes to obtain maca coriander root saccharification liquid; Adjust to 50°C, add protease 60U / g, and continue stirring for 30 minutes to facilitate the action of protease.

[0032] Step 2, add a certain quality of water to 100kg of highland barley powder to moisten the material, the ratio of material to water is 1:3.0, and stir ...

Embodiment 2

[0038] Step 1: Grind 20kg of maca and 15kg of coriander root into powder, add 4.5 times the mass of water, stir evenly, adjust the temperature of the mixture to 60°C, stir for 30 minutes until the mixture absorbs water and expand, and heat to the gelatinization temperature of the mixture. Hold for 30 minutes; adjust the temperature of the maca and coriander root mixture after starch gelatinization to 100°C and maintain it for 40 minutes, adjust the pH to 5.5 with alkali / acid solution, add α-amylase 100U / g, and continue stirring Enzymolysis and extraction, then lower the temperature to 60°C, add glucoamylase 120U / g, and enzymatically hydrolyze for 60 minutes to obtain maca coriander root saccharification liquid; Adjust to 52°C, add 80 U / g of protease, and continue to stir for 30 minutes to facilitate the action of protease.

[0039] Step 2, add a certain quality of water to 100kg of highland barley powder to moisten the material, the ratio of material to water is 1:2.8, and sti...

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Abstract

The invention discloses a method for manufacturing health wine by joint fermentation of Tibet special resources and highland barley and belongs to the technical field of wine making. Methods of smashing and enzymolysis and the like are adopted to preprocess the Tibet special resources such as maca, common turnip and highland barley, the material-water ratio is controlled, mixed bacteria are added to perform fermentation, squeezing, filtration and blending are performed after fermentation, and the health wine rich in nutrition is obtained. The method for manufacturing the health wine is simplified in process and the raw materials are fully utilized, and the health wine has effects of enhancing physical strength and improving immunity and fertility.

Description

technical field [0001] The invention relates to a method for making health-care wine by co-fermenting Tibetan characteristic resources with highland barley, and belongs to the technical field of wine making. Background technique [0002] Due to the unique geographical environment in Tibet, there are extremely rich plant resources, a considerable part of which belong to the same source of medicine and food, and have extremely high nutritional and health value. Coriander root is a unique plant in Tibet. Its functional components include flavonoids, polysaccharides, glucosinolates, and dietary fiber. Maca belongs to the genus Brassicaceae and has a thick hypocotyl. The protein content of maca is relatively high, more than 10%, carbohydrates 59%, cellulose 8.5%, rich in essential amino acids and minerals, natural active ingredients include alkaloids, glucosinolates and their decomposition products isosulfur Cyanates, polyphenols, sterols, etc. The two unique plant active ingr...

Claims

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Application Information

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IPC IPC(8): C12G3/04C12G3/02C12R1/865
CPCC12G3/02C12G3/04
Inventor 张伟国管新飞
Owner 西藏藏缘青稞科技有限公司
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