Brewing method of root of kudzu vine and holboellia latifolia fruit wine

A technology of melon and kudzu root, which is applied in the field of wine making, can solve the problems of insufficient raw materials and single production process, and achieve the effect of full taste, optimized process flow and rich nutrients

Inactive Publication Date: 2019-03-19
HUBEI UNIV OF TECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] The purpose of the present invention is to solve the shortcomings of the existing single production

Method used

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  • Brewing method of root of kudzu vine and holboellia latifolia fruit wine
  • Brewing method of root of kudzu vine and holboellia latifolia fruit wine
  • Brewing method of root of kudzu vine and holboellia latifolia fruit wine

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0026] (1) Raw material processing: wash and peel 100g kudzu root and cut into 2cm 3 Left and right small pieces, add 200mL of water and beat with a slow screw cold press juicer. Peel and remove the seeds of August melon, leave the pulp, weigh 600g of kudzu root homogenate, 1200g of August melon pulp, measure and mix with 1200mL of distilled water.

[0027] (2) Hydrolysis: Add 6g of amylase to the mixture, mix well, and enzymatically hydrolyze at 80°C for 1 hour.

[0028] (3) Saccharification: Add 6 g of glucoamylase to the mixture, mix well, and saccharify at 60° C. for 2.5 hours.

[0029] (4) Add 3 g of cellulase and 4 g of pectinase, and perform enzymatic hydrolysis for 2 hours at room temperature to degrade the cellulose in Pueraria lobata and the pectin in August melon.

[0030] (5) Adjust sugar content: measure with a hand-held sugar content meter, add 450g of white granulated sugar to adjust the sugar content.

[0031] (6) join SO 2 : add 0.3mLH 2 SO 3 .

[0032]...

Embodiment 2

[0044] (1) Raw material processing: wash and peel 100g kudzu root and cut into 3cm 3 Left and right small pieces, add 200mL of water and beat with a slow screw cold press juicer. Peel and remove the seeds of August melon, leave the pulp, weigh 600g of kudzu root homogenate, 1200g of August melon pulp, measure and mix with 1200mL of distilled water.

[0045] (2) Hydrolysis: Add 30g of amylase to the mixture, mix well, and enzymatically hydrolyze at 60°C for 0.6h.

[0046] (3) Saccharification: Add 30 g of glucoamylase to the mixture, mix well, and saccharify at 60°C for 2 hours.

[0047] (4) Add 5 g of cellulase and 6 g of pectinase, and perform enzymatic hydrolysis for 1 hour at room temperature to degrade the cellulose in Pueraria lobata root and the pectin in August melon.

[0048] (5) Adjust sugar content: measure with a hand-held sugar content meter, add 450g of white granulated sugar to adjust the sugar content.

[0049](6) Add SO2: add 0.26mLH 2 SO 3 .

[0050] (7)...

Embodiment 3

[0062] (1) Raw material processing: wash and peel 100g kudzu root and cut into 2cm 3 Left and right small pieces, add 200mL of water and beat with a slow screw cold press juicer. Peel and remove the seeds of August melon, leave the pulp, weigh 600g of kudzu root homogenate, 1200g of August melon pulp, measure and mix with 1200mL of distilled water.

[0063] (2) Hydrolysis: Add 15g of amylase to the mixture, mix well, and enzymatically hydrolyze at 90°C for 2 hours.

[0064] (3) Saccharification: Add 10 g of glucoamylase to the mixture, mix well, and saccharify at 60° C. for 4 hours.

[0065] (4) Add 9 g of cellulase and 9 g of pectinase, and perform enzymatic hydrolysis for 2 hours at room temperature to degrade the cellulose in Pueraria lobata and the pectin in August melon.

[0066] (5) Adjust sugar content: measure with a hand-held sugar content meter, add 450g of white granulated sugar to adjust the sugar content.

[0067] (6) join SO 2 : add 0.28MlH 2 SO 3 .

[006...

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Abstract

The invention relates to a method of producing brewed fruit wine by liquid fermentation, in particular to root of kudzu vine and holboellia latifolia fruit wine and a brewing method thereof. The brewing method comprises the following steps: mixing kudzu vine with holboellia latifolia pulp, saccharifying the mixture and carrying out enzymolysis, adding white granulated sugar to adjust the sugar degree, adding SO2 and yeast for fermentation, clarifying and sterilizing the mixture to obtain the finished product holboellia latifolia fruit wine. The method develops a novel path for deep processingof root of kudzu vine and holboellia latifolia, optimizes the process flow and is simple to operate and feasible. The root of kudzu vine and holboellia latifolia fruit wine brewed by the method is light yellow, clarified and transparent, sweet in taste and pure in aftertaste. The root of kudzu vine and holboellia latifolia fruit wine not only has officinal health-care functions, but also has freshand sweet fruit fragrance of holboellia latifolia. The fruit wine is prominent in flavor, more full in taste, rich in nutrient, has nutritional value, and has a certain health-care function if beingdrunk for a long time.

Description

technical field [0001] The invention belongs to the technical field of brewing, and relates to a method for producing brewed fruit wine through liquid fermentation, in particular to a method for brewing kudzu root and August melon fruit wine. Background technique [0002] Pueraria lobata, Pueraria lobata root is the tuber of the leguminous plant Pueraria lobata, and it is a commonly eaten vegetable in some provinces and regions in southern China. It tastes sweet and cool, and is often used for soup. Its main component is starch. In addition, kudzu also contains about 7.6% flavonoids, including more than 10 kinds of soybean (daidzein), daidzein, puerarin, etc., and contains carrotin, amino acids, coumarins, etc. Can be used medicinally. Modern medical research has proved that kudzu root can improve the regeneration ability of liver cells, promote metabolism, strengthen the function of liver detoxification, and prevent and treat cardiovascular diseases such as coronary athero...

Claims

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Application Information

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IPC IPC(8): C12G3/024C12G3/026
CPCC12G3/02
Inventor 蔡凤娇蒋燕明董超姜喜波张瑞景汪江波余汉超
Owner HUBEI UNIV OF TECH
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