Brewing method for purple yam health wine

A technology for purple yam and health-care wine, which is applied in microorganism-based methods, preparation of alcoholic beverages, biochemical equipment and methods, etc., can solve problems such as undiscovered patent documents, and avoid the destruction of heat-sensitive active substances and the initiation of fermentation. Fast, Antioxidant Activity

Inactive Publication Date: 2018-11-27
JIANGSU ACAD OF AGRI SCI
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

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Problems solved by technology

Through the search, no published patent documents related to the application of the present invention have been found

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  • Brewing method for purple yam health wine
  • Brewing method for purple yam health wine
  • Brewing method for purple yam health wine

Examples

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Effect test

Embodiment 1

[0049] A kind of brewing method of purple yam health wine, the steps are:

[0050] (1) Raw material pretreatment: Peel fresh, disease-free, and mildew-free purple yam, weigh 30kg, steam it, mash it into a puree, and set aside; 10kg of mulberry is washed and beaten for later use; purple yam mud and mulberry slurry and 30kg of pure water are mixed evenly to obtain raw material slurry;

[0051] (2) Enzymolysis: Put the raw material slurry into an enzymatic hydrolysis tank, heat it to a temperature of 55°C, and then add α-amylase (Nanjing Jianan Industrial Co., Ltd., enzyme activity 4000u / g) 175g (the amount of amylase added in the raw material slurry 10u / g), incubating for 50 minutes for enzymatic hydrolysis.

[0052](3) Composite strain fermentation: Put the enzymatic solution into a fermenter that has been sprayed and sterilized with 75% alcohol in advance, then add 100 mg / L potassium metabisulfite, and then add Saccharomyces cerevisiae with a mass ratio of 0.5:1.5 BV818 (Ang...

Embodiment 2

[0059] A kind of brewing method of purple yam health wine, the steps are:

[0060] (1) Raw material pretreatment: Peel fresh, disease-free, and mildew-free purple yam, weigh 30kg, steam it, mash it into a puree, and set aside; 10kg of mulberry is washed and beaten for later use; purple yam mud and mulberry slurry and 30kg of pure water are mixed evenly to obtain raw material slurry;

[0061] (2) Enzymolysis: Put the raw material slurry into an enzymatic hydrolysis tank, heat it to 70°C, and then add α-amylase (Nanjing Jianan Industrial Co., Ltd., enzyme activity 4000u / g) 210g (the amount of amylase in the raw material slurry 12u / g), heat preservation and enzymatic hydrolysis for 60min.

[0062] (3) Composite strain fermentation: Put the enzymatic solution into a fermenter that has been sprayed and sterilized with 75% alcohol in advance, then add 80mg / L potassium metabisulfite, and then add Saccharomyces cerevisiae with a mass ratio of 0.5:1 BV818 (Ange Yeast Co., Ltd.) and S...

Embodiment 3

[0069] A kind of brewing method of purple yam health wine, the steps are:

[0070] (1) Raw material pretreatment: Peel fresh, disease-free, and mildew-free purple yam, weigh 30kg, steam it, mash it into a puree, and set aside; 10kg of mulberry is washed and beaten for later use; purple yam mud and mulberry , and 30kg of pure water were mixed uniformly to obtain raw material slurry;

[0071] (2) Enzymolysis: Put the raw material slurry into an enzymatic hydrolysis tank, heat it to 60°C, and then add 263g of α-amylase (Nanjing Jianan Industrial Co., Ltd., enzyme activity 4000u / g) (the amount of amylase in the raw material slurry 15u / g), incubating for 80 minutes for enzymatic hydrolysis.

[0072] (3) Composite strain fermentation: Put the enzymatic solution into a fermenter that has been sprayed and sterilized with 75% alcohol in advance, then add 100mg / L potassium metabisulfite, and then add Saccharomyces cerevisiae with a mass ratio of 0.8:1 BV818 (Ange Yeast Co., Ltd.) and ...

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Abstract

The invention discloses a brewing method for a purple yam healthcare wine. The brewing method comprises the following steps: (1) taking purple yam as a main raw material, combining with mulberry and pretreating the raw materials; (2) performing enzymolysis; (3) adding a compound strain into an enzymatic hydrolysate and fermenting; (4) adjusting the alcoholic strength of the new wine; (5) ageing; (6) clarifying and stabilizing; and (7) filling. The purple yam health wine prepared according to the invention has typical purple yam fragrance, can achieve an effect of 1-year natural ageing by practically ageing for 6 months, is bright in color, is crystal clear and has strong fragrance, full-bodied wine, long-lasting after taste, high anthocyanin content and high antioxidant activity.

Description

technical field [0001] The invention belongs to the field of food biotechnology, and in particular relates to a brewing method of purple yam health wine. Background technique [0002] Purple yam (Dioscorea alata) is an annual or perennial vine plant in the genus Dioscorea (Dioscorea L.) of the family Dioscoreae. Purple yam meat is crisp and tender, purple-red in color, and delicate in taste. It not only contains starch, various amino acids, iron, potassium, zinc and other trace elements, but also contains yam polysaccharides, mucin, saponins, flavonoids, allantoin, choline, and other ingredients of common yams. Bioactive substances such as anthocyanins, which are not available, have multiple pharmacological properties such as nourishing the lungs and spleen, nourishing the kidney and strengthening essence, helping digestion, anti-oxidation, protecting the liver, anti-cancer, lowering blood sugar, lowering blood fat, enhancing the body's immunity, and delaying aging. Health ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12G3/02C12G3/12C12H1/22C12H1/16C12H1/052C12H1/048C12H1/07C12R1/865
CPCC12G3/02C12H1/0408C12H1/0416C12H1/063C12H1/16C12H1/22
Inventor 马艳弘黄开红李建军殷剑美张培通崔晋
Owner JIANGSU ACAD OF AGRI SCI
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