Selenium-rich strawberry wine preparation method
A technology for selenium-enriched strawberries and strawberries, which is applied in the field of food processing, can solve the problems of low selenium content, can not meet the nutritional and health care needs of consumers, and low selenium content of strawberries, and achieves a simple method, rich nutrition and soft taste. Effect
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Embodiment 1
[0020] A preparation method of selenium-enriched strawberry wine, comprising the following steps:
[0021] (1) Raw material preparation: choose fresh, ripe and complete strawberries, wash them, remove the stalks, wash the seaweed, add 10-12% of the strawberry weight in water, which can enrich the nutrition of the strawberry wine, coordinate the nutrition, promote absorption, and mix Beat the pulp, the weight ratio of strawberry and seaweed is 8:1, get strawberry seaweed pulp;
[0022] (2) Enzymolysis: add compound enzyme to the strawberry seaweed slurry to make the mass concentration 0.04%, and enzymolysis for 3 hours to obtain the enzymolysis material;
[0023] (3) Primary fermentation: add Lactobacillus acidophilus to the enzymolysis material with a mass concentration of 2%, mix well, and ferment at a constant temperature of 40°C for 6 hours to remove the fishy smell of seaweed, produce a large amount of probiotic ingredients, reduce the pH value, and promote Angel wine is ...
Embodiment 2
[0030] A preparation method of selenium-enriched strawberry wine, comprising the following steps:
[0031] (1) Raw material preparation: choose fresh, ripe and complete strawberries, wash them, remove the stalks, wash the seaweed, add 10-12% of the strawberry weight in water, which can enrich the nutrition of the strawberry wine, coordinate the nutrition, promote absorption, and mix Beat the pulp, the weight ratio of strawberry and seaweed is 9:1, get strawberry seaweed pulp;
[0032] (2) Enzymolysis: add compound enzyme to strawberry seaweed pulp to make the mass concentration 0.05%, and enzymolysis for 3 hours to obtain enzymolysis material;
[0033] (3) Primary fermentation: Add Lactobacillus acidophilus to the enzymatic hydrolyzed material with a mass concentration of 3%, mix well, and ferment at a constant temperature of 41°C for 7 hours to remove the fishy smell of seaweed, produce a large amount of probiotic ingredients, reduce the pH value, and promote Angel wine is f...
Embodiment 3
[0040] A preparation method of selenium-enriched strawberry wine, comprising the following steps:
[0041] (1) Raw material preparation: choose fresh, ripe and complete strawberries, wash them, remove the stalks, wash the seaweed, add 10-12% of the strawberry weight in water, which can enrich the nutrition of the strawberry wine, coordinate the nutrition, promote absorption, and mix Beat the pulp, the weight ratio of strawberry and seaweed is 10:1, get strawberry seaweed slurry;
[0042] (2) Enzymolysis: add compound enzyme to the strawberry seaweed slurry to make the mass concentration 0.06%, and enzymolysis for 4 hours to obtain the enzymolysis material;
[0043] (3) Primary fermentation: add Lactobacillus acidophilus to the enzymolysis material with a mass concentration of 4%, mix well, and ferment at a constant temperature of 42°C for 8 hours to remove the fishy smell of seaweed, produce a large amount of probiotic ingredients, reduce the pH value, and promote Angel wine ...
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