Okra wine and preparation method thereof

Abstract

The invention discloses okra wine and a preparation method thereof. The method concretely comprises the steps of impurity removal, pretreatment (low-temperature blanching), slicing, auxiliary materialpreparation, mixed material preparation, fermentation, distillation, aging, proportioning and filling. Enzymes and pigments on the surface of okra are inactivated through low-temperature blanching treatment; the original fragrance, color and luster and mouthfeel are remained to the maximum degree; the lignin fibrosis of the fresh okra fruit can be effectively inhibited. In addition, compound enzyme agents are used for fermenting the okra wine; the fermentation period is shortened; the alcohol yield is improved; substances such as flavone, soluble protein and soluble sugar in the okra can be sufficiently separated out; richer mouthfeel is given to the okra wine; the nutritional value is higher; the market and consumption requirements of the okra can be improved.

Description

technical field [0001] The invention relates to a food processing and production method, in particular to a preparation method of natural okra wine, which belongs to the field of fermented product processing. Background technique [0002] Okra ( Hibiscus esculentus L.) belongs to the Malvaceae okra genus annual herb, also known as okra, originated in Africa, and was introduced into my country in the early 1990s. Okra tender fruit is rich in protein, free amino acids, VC, VA, VE, phosphorus, iron, potassium, calcium, zinc, manganese and other mineral elements, as well as viscous substances composed of pectin and polysaccharides. Food resources with high nutritional value for both medicine and food. Among them, the pectin and viscous protein in okra can help digestion, enhance physical strength, protect the liver, strengthen the stomach and intestines; trace elements such as zinc and selenium have anti-cancer and anti-cancer effects; VC can prevent cardiovascular disease. ...

AI Technical Summary

Problems solved by technology

For okra wine, the current production is mostly based on soaking and fermentation. The former uses okra fruit as the main raw material and is supplemented by soaking in white wine for production, which has high alcohol content and low nutritional components in the wine; Raw materials are produced through enzymatic hydrolysis, fermentation, clarification and other processes, which often use a large amount of chemical additives to obtain better products, and some processing steps will cause loss of nutrition of raw materials

[0004] For this reason, some scientific and technical workers have made relevant attempts. CN102827720A discloses a preparation process of okra wine, including: raw material selection—cleaning and removing impurities—slicing—fermentation—sugar addition treatment—sulfurization treatment—adding yeast accelerator—new wine and Liquor leg separation-distillation-activated carbon treatment-blending-wine storage and aging-freezing treatment-filling steps, which uses chemical additives to promote yeast reproduction. Although it can shorten the production cycle, it cannot meet the needs of current consumers. added quest

CN103045429A discloses a preparation method of okra wine, including pulping, sugar content adjustment, alcohol fermentation, and filtration steps. Although the step of pulping and enzymolysis will increase the yield of the product, it will also affect the tissue components of okra. , Nutrients cause damage, reduce its nutritional value, and at the same time, a variety of chemical additives are used in its processing, which weakens the market competitiveness of the product