Purple sweet potato and black garlic wine and preparation method of same

A technology of black garlic wine and purple sweet potato, which is applied in the preparation of alcoholic beverages, biochemical equipment and methods, methods based on microorganisms, etc., can solve the problems of lack of deep processing, etc., and achieve enhanced health care functions, reduced viscosity, rich and mellow taste Effect

Inactive Publication Date: 2018-03-23
XUZHOU INST OF AGRI SCI IN JIANGSU XUHUAI DISTRICT (JIANGSU XUZHOU SWEETPOTATO CENT)
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] However, purple sweet potatoes are generally limited to steaming and eating, and black garlic is mostly used for direct consumption without further deep processing.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0037] Embodiment 1. The present embodiment specifically describes a kind of preparation method of purple potato black garlic wine.

[0038] (1) Select purple sweet potatoes without injury, disease or mildew, wash and drain the water, cut them into pieces, steam them for 30-40 minutes until they are fully cooked, then add water, mix them, and beat them according to the ratio of material to liquid 1:1. For purple sweet potato pulp, add 0.05% of the mass of purple sweet potato pulp with citric acid for color protection, add pectinase according to 0.1% of the weight of purple sweet potato pulp, mix evenly, keep warm at 60°C for 3 hours, and perform enzymatic hydrolysis to obtain purple sweet potato pulp Liquid A;

[0039] (2) Adjust the pH to 6.0, add α-amylase at a ratio of 0.1KNU / g purple potato starch, heat up to 95°C and liquefy for 60 minutes to obtain purple potato feed liquid B;

[0040] (3) Cool the purple sweet potato feed liquid B to 70°C, adjust the pH of the feed liq...

Embodiment 2

[0045] Embodiment 2. The present embodiment specifically describes a kind of preparation method of purple sweet potato black garlic wine.

[0046] (1) Select purple sweet potatoes with no injury, disease or mildew, wash and drain the water, cut them into pieces, steam them for 30-40 minutes until they are fully cooked, add water, mix them, and beat them according to the ratio of material to liquid 1:5 to obtain purple sweet potatoes. Potato pulp, adding 0.08% of purple potato pulp ascorbic acid for color protection, adding pectinase according to 0.01% of the weight of purple sweet potato pulp, mixing evenly, incubating at a temperature of 55° C. for 1 hour, and performing enzymatic hydrolysis to obtain purple sweet potato feed liquid A ;

[0047] (2) Adjust the pH to 6.4, add α-amylase at a ratio of 0.15KNU / g purple potato starch, heat up to 90°C and liquefy for 30 minutes to obtain purple potato feed liquid B;

[0048] (3) Cool the purple sweet potato feed liquid B to 50°C, ...

Embodiment 3

[0053] Embodiment 3. The present embodiment specifically describes a kind of preparation method of purple sweet potato black garlic wine.

[0054] (1) Select purple sweet potatoes with no injury, disease or mildew, wash and drain the water, cut them into pieces, steam them for 30-40 minutes until they are fully cooked, add water, mix them, and beat them according to the ratio of material to liquid 1:3 to obtain purple sweet potatoes. Potato pulp, add 0.03% of purple potato pulp ascorbic acid and 0.08% of purple potato pulp citric acid for color protection, add pectinase according to 0.05% of the weight of purple sweet potato pulp, mix evenly, and keep warm at 60°C for 2h, Carry out enzymatic hydrolysis to obtain purple sweet potato feed liquid A;

[0055] (2) Adjust the pH to 6.2, add α-amylase at a ratio of 0.12KNU / g purple potato starch, heat up to 95°C and liquefy for 60 minutes to obtain purple potato feed liquid B;

[0056] (3) Cool the purple sweet potato feed liquid B ...

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PUM

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Abstract

Purple sweet potato and black garlic wine and a preparation method of same. The invention belongs to the field of wine production, and provides the purple sweet potato and black garlic wine and the preparation method of same for solving the problem of deep-processing of the purple sweet potato and black garlic. The method particularly includes the steps of: 1) steaming the purple sweet potato andmixing and pulping the purple sweet potato with water according to material-to-liquid ratio of 1:1-1:5 to prepare purple sweet potato slurry, adding a color protective agent to the purple sweet potatoslurry for color protection, and adding pectinase to perform enzymolysis for 1-3 h; 2) adding a liquefying enzyme to perform liquefaction for 30-90 min; 3) adding glucoamylase to perform saccharification for 90-180 min, pH value being 3.4-5.5; 4) adding black garlic and pulping the materials to prepare mixture liquid; 5) adding lactic acid bacteria to the mixture liquid to perform fermentation, and adding sugar to prepare fermented liquid; 6) inoculating the saccharomyces cerevisiae to the fermented liquid to perform fermentation to prepare the purple sweet potato and black garlic wine. The process can be used for processing and utilizing fermented wine products.

Description

technical field [0001] The invention relates to the field of wine making, in particular to an alcoholic beverage using purple sweet potato and black garlic as raw materials and a preparation method thereof. Background technique [0002] Sweet potato is a root tuber plant of Convolvulaceae, known as the seventh largest carbohydrate source crop in the world. It has the characteristics of wide growth range, barren tolerance, drought tolerance, high and stable yield and so on. Sweet potato used to be one of the most stable carbohydrate source crops in Asia and Africa, and played a huge role in solving the population growth and food and clothing problems in developing countries. In recent years, my country's sweet potato planting area has stabilized at 4.5 million hectares, accounting for 45%-50% of the world's total sweet potato area. The annual total output is about 100 million tons, accounting for 75% of the world's total. It is the world's largest sweet potato production and ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12G3/02C12R1/865C12R1/245
CPCC12G3/02
Inventor 岳瑞雪钮福祥孙健徐飞朱红张毅王洪云张文婷
Owner XUZHOU INST OF AGRI SCI IN JIANGSU XUHUAI DISTRICT (JIANGSU XUZHOU SWEETPOTATO CENT)
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