Process for brewing okra wine

A technology of okra wine and process, which is applied in the field of brewing technology of okra wine, can solve the problems of low nutrient components, and achieve the effects of strong flavor, increased health care function, and increased taste

Inactive Publication Date: 2018-04-20
郏县芝麻酒坊
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] In order to solve the problem that okra wine in the existing market is soaked and low in nutritional content, the purpose of this invention is to propose a brewing process for okra wine, which uses fresh okra as a fermentation base to make wine, so that the brewing The okra wine has strong flavor, bright soup color, soft and smooth taste, and can extract the active ingredients in okra, which meets the requirements of modern consumers

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0022] A brewing process of okra wine, which comprises pre-treating fresh okra, fermenting and making wine, removing impurities, soaking for the second time, and storing and aging the wine to obtain okra wine. The fresh okra is pre-treated Include the following steps:

[0023] Step 1. Select okra with unique fresh flavor, no rot, and a maturity of more than 70% as raw materials, remove rotten, blackened, aged, and insufficiently mature okra, wash, dry, and cut into thickness 0.2mm flakes, spare;

[0024] Step 2. Put the okra slices in steam for 5 minutes, then add water 4 times the weight of okra and stir slowly for 30 minutes, add sodium acetate to adjust the pH value of the mixture to 6.0, heat to 95°C and keep the temperature for 60 minutes, and drain The liquid is the pectin extract. Mix 1% of the total weight of okra amylase into the okra slices that have been drained and cooled to 40°C. Keep warm for 40 hours and turn it every 0.5 hours, and then heat to 85°C to kill th...

Embodiment 2

[0031] A brewing process of okra wine, which comprises pre-treating fresh okra, fermenting and making wine, removing impurities, soaking for the second time, and storing and aging the wine to obtain okra wine. The fresh okra is pre-treated Include the following steps:

[0032] Step 1. Select okra with unique fresh flavor, no rot, and a maturity of more than 70% as raw materials, remove rotten, blackened, aged, and insufficiently mature okra, wash, dry, and cut into thickness 0.2mm flakes, spare;

[0033] Step 2. Place the okra slices in steam for 6.5 minutes, then add water 4 times the weight of okra and stir slowly for 35 minutes, add sodium acetate to adjust the pH of the mixture to 6.0, heat to 95°C and keep the temperature for 60 minutes, and drain The liquid is the pectin extract, mix the amylase of 1% of the total weight of okra into the okra slices that have been drained and cooled to 40°C, keep warm for 40h and turn it every 0.5h, then heat to 85°C to kill the enzyme ...

Embodiment 3

[0040] A brewing process of okra wine, which comprises pre-treating fresh okra, fermenting and making wine, removing impurities, soaking for the second time, and storing and aging the wine to obtain okra wine. The fresh okra is pre-treated Include the following steps:

[0041]Step 1. Select okra with unique fresh flavor, no rot, and a maturity of more than 70% as raw materials, remove rotten, blackened, aged, and insufficiently mature okra, wash, dry, and cut into thickness 0.2mm flakes, spare;

[0042] Step 2. Put the okra slices in steam for 7.5 minutes, then add water 4 times the weight of okra and stir slowly for 40 minutes, add sodium acetate to adjust the pH value of the mixture to 6.0, heat to 95°C and keep the temperature for 60 minutes, and drain The liquid is the pectin extract, mix the amylase of 1% of the total weight of okra into the okra slices that have been drained and cooled to 40°C, keep warm for 40h and turn it every 0.5h, then heat to 85°C to kill the enzy...

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Abstract

The invention discloses a process for brewing okra wine. The process comprises the following steps: pretreating fresh okra, performing fermentation to make wine, removing impurities, performing secondary soaking, storing the wine, and performing aging, thereby obtaining the okra wine, wherein the step of pretreating the fresh okra comprises steps of treating thin okra pieces in steam for 5 minutes, adding water which is 4 times the weight of the okra, slowly stirring for 30 minutes, adding sodium acetate to adjust the pH value of the mixture to 6.0, heating to 95 DEG C, keeping the temperaturefor 60 minutes, bleaching off a liquid, namely pectin leachate, mixing the drained thin okra pieces which are reduced to 40 DEG C with amylase which accounts for 1% of the total weight of the okra, keeping the temperature for 40 hours, turning over once every other 0.5 hour, further heating to 85 DEG C, and performing enzyme killing for later use. By adopting the process for brewing okra wine, the okra wine brewed by using the brewing method disclosed by the invention has the characteristics of being mellow, sweet and tasty, mellow and fragrant when being taken, and the like, also has the flavor and the nutrient components of okra, and has the effects of prolonging life and maintaining health, tonifying spleens and nourishing stomachs, preventing cardiovascular and cerebrovascular diseases, reducing hypertension, hyperlipaemia and hyperglycaemia, preventing and treating constipation, and the like when being taken for a long time.

Description

technical field [0001] The invention belongs to the field of wine brewing, in particular to a brewing process of okra wine. Background technique [0002] With the increasing social demand for functional food, okra has been paid more and more attention to because of its special functional properties and good medicinal value. [0003] Okra, also known as okra, coffee ambrette, and eggplant, originated in Africa and was introduced into my country from India in the early 20th century. Okra is a health-care vegetable with high nutritional value, and has high development and utilization value and potential. The edible part of okra is the fruit pod, which is crisp, tender and juicy, smooth and not greasy, and has a unique fragrance; the tender fruit pod is tender and lubricated, has a unique flavor and high nutritional value; the young fruit also contains a viscous substance that can Help digestion, treat gastritis, gastric ulcer, protect the liver and enhance human endurance; th...

Claims

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Application Information

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IPC IPC(8): C12G3/02C12R1/865
CPCC12G3/02
Inventor 张百刚
Owner 郏县芝麻酒坊
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