Jiujinhuang yam healthcare wine

Abstract

The invention discloses Jiujinhuang yam healthcare wine and belongs to the technical field of food processing. The healthcare wine is specifically prepared from 60-80 parts of glutinous rice, 30-50 parts of yam, 1-10 parts of Chinese cassia bark tincture, 0.3-0.4 parts of wheat koji, 0.12-0.16 parts of medicated leaven and a proper amount of water. Polyphenol oxidase is noncompetitively inhibitedby Chinese cassia bark tincture and competitively inhibited by hawthorn tincture, hydrogen acceptor oxygen is consumed by rosin pentaerythrityl ester, so that browning resistance can be effectively realized, oxidation of protein, amino acid and the like can be reduced, the stability and nutrient value of yam wine can be improved, and the prepared yam wine is light yellow, clear, transparent and long in shelf life, has coordinated aroma, tastes mellow, sweet, soft and has long aftertaste.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to a nine-jin yellow yam health wine. Background technique [0002] Yam is the rhizome of the perennial winding herbaceous vine plant Dioscorea, which is widely distributed in various parts of my country. Yam is white in flesh and rich in nutrition. The reputation of "big stick ginseng". Fresh yam is not easy to store, so people have developed a variety of deep processing methods for yam. Among them, yam wine has received widespread attention because of its health care effects. Usually, yam wine is directly soaked with yam and wine. Methods In the process of preparing yam wine, the loss of mucin and polysaccharides is high, and the starch content of yam is high, and it takes a long time to moisten, and yam is prone to redness and rancidity, which affects the appearance and taste of the finished product. In this regard, a more nutritious yam wine is developed is of great sig...

AI Technical Summary

Problems solved by technology

Fresh yam is not easy to store, so people have developed a variety of deep processing methods for yam. Among them, yam wine has received widespread attention because of its health care effects. Usually, yam wine is directly soaked with yam and wine. Methods In the process of preparing yam wine, the loss of mucin and polysaccharides is high, and the starch content of yam is high, and it takes a long time to moisten, and yam is prone to redness and rancidity, which affects the appearance and taste of the finished product. In this regard, a more nutritious yam wine is developed of great significance

[0003] Chinese Patent No. CN201310615100.0 discloses a kind of velvet yam wine. First, ingredients such as yam and matsutake are beaten into juice, filtered, then soaked in white wine, and the filtrate is filled to obtain it. Because the peeled yam block, beating, and slurry Saccharification, wine aging, and storage are prone to browning, which not only affects the color of the fermented yam wine, but also affects the quality of the finished yam wine, and the quinones produced by it will interact with some proteins or amino acids. The combination of side chain groups changes the structure of the protein and reduces the nutritional value; secondly, the amylose content of yam is as high as 40%, which is easy to regenerate, making yam wine turbid and dull

Images