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Improved purple sweet potato and hulless oat health care wine preparation method

A technology for health-care wine and naked oats, which is applied in the field of winemaking, can solve the problems such as the degree of coordination needs to be further improved, and achieve the effects of reduced astringency aftertaste and sweetness, good taste, and a wide range of sources.

Active Publication Date: 2018-05-04
河北省微生物研究所有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] The applicant disclosed a preparation method of purple potato naked oats health wine in the patent application with publication number CN106398968A. The obtained purple potato naked oats wine is rich in anthocyanins and β-glucan, has outstanding antioxidant capacity, and the wine body It is clear purple red, but the entrance and aftertaste of the wine prepared by the above method are slightly bitter, and the coordination needs to be further improved

Method used

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  • Improved purple sweet potato and hulless oat health care wine preparation method

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Effect test

Embodiment 1

[0034] The improved preparation method of purple sweet potato naked oat health wine includes the processing of raw materials, fermentation and aging, and the process conditions of each process step are as follows:

[0035] A. Handling of raw materials

[0036] A 1 , the preparation of purple sweet potato pulp

[0037] Select 40 parts by mass of fresh purple sweet potatoes that are free from mildew and damage by diseases and insect pests, wash them, steam them in water until they have no hard core, mix the steamed purple sweet potatoes with water in a mass ratio of 1.5:1 and beat them Make purple sweet potato pulp;

[0038] A 2 , Preparation of naked oat corn syrup

[0039] 40 parts by mass of naked oats are shelled, crushed, and sieved to make naked oat flour, and the naked oat flour is mixed with 18 parts by mass of corn flour, and the mixture is steamed for 35 minutes and cooled to Naked oats and corn flour are made at room temperature, and water is added according to t...

Embodiment 2

[0053] The difference between this embodiment and embodiment 1 is:

[0054] The improved preparation method of purple sweet potato naked oat health wine includes the processing of raw materials, fermentation and aging, and the process conditions of each process step are as follows:

[0055] A. Handling of raw materials

[0056] A 1 , the preparation of purple sweet potato pulp

[0057] Select fresh purple sweet potatoes with 25 parts by mass and no mildew or damage by diseases and insect pests, wash them, steam them in water until there is no hard core, mix the steamed purple sweet potatoes with water according to the mass ratio of 1.2:1 and beat them Make purple sweet potato pulp;

[0058] A 2 , Preparation of naked oat corn syrup

[0059] 25 parts by mass of naked oats are shelled, crushed, and sieved to make naked oat flour, and the naked oat flour is mixed with 10.7 parts by mass of corn flour, and the mixture is steamed for 30 minutes and cooled to Make naked oat co...

Embodiment 3

[0068] The difference between this embodiment and embodiment 1 is:

[0069] The improved preparation method of purple sweet potato naked oat health wine includes the processing of raw materials, fermentation and aging, and the process conditions of each process step are as follows:

[0070] A. Handling of raw materials

[0071] A 1 , the preparation of purple sweet potato pulp

[0072] Select 50 parts by mass of fresh purple sweet potatoes that are free from mildew and damage by diseases and insect pests, wash them, steam them in water until there is no hard core, mix the steamed purple sweet potatoes with water in a mass ratio of 2:1 and make a paste Make purple sweet potato pulp;

[0073] A 2 , Preparation of naked oat corn syrup

[0074] 50 parts by mass of naked oats are shelled, crushed, and sieved to make naked oat flour, and the naked oat flour and 25 parts by mass of corn flour are evenly mixed, and the mixture is steamed for 40 minutes and cooled to Naked oats a...

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Abstract

The invention belongs to the technical field of wine brewing and especially relates to an improved purple sweet potato and hulless oat health care wine preparation method. The preparation method comprises the technological steps of processing raw materials, fermenting, aging and the like. By means of the improved purple sweet potato and hulless oat health care wine preparation method disclosed bythe invention, the problems that in the prior art, wine has slight bitterness in drinking and aftertaste and a coordination degree needs to be further improved are solved. The improved purple sweet potato and hulless oat health care wine preparation method has the advantages that product color is bright amaranth, fragrance is pleasant, taste is harmonious and mellow, and technical indexes of lead, formaldehyde, salmonella and staphylococcus aureus can meet national-standard related requirements.

Description

technical field [0001] The invention belongs to the technical field of brewing, in particular to an improved preparation method of purple potato naked oat health wine. Background technique [0002] Naked oats are a low-sugar, high-protein, high-fat, high-energy food with high nutritional content and high quality. In 2017, naked oats ranked third among the "China's Good Grains" selected by the Chinese Nutrition Society. However, naked oats have a hard texture and poor taste, and eating too much can cause stomach cramps or flatulence, so they have not been loved by consumers for a long time. [0003] Purple potato is a kind of sweet potato. In the list of the best foods recommended by the World Health Organization in 2014, purple sweet potato is at the top of the list of best vegetables. It is rich in anthocyanins, dietary fiber and 18 kinds of amino acids necessary for the human body; its vitamin C content is 10 to 30 times that of apples, grapes, and pears, and vitamin E ...

Claims

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Application Information

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IPC IPC(8): C12G3/02C12R1/865
CPCC12G3/02
Inventor 吴芳彤曹倩荣郑翔秦艳梅马清河
Owner 河北省微生物研究所有限公司
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