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
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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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