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Anthocyanin corn fruit wine and preparation method thereof

A technology of anthocyanin and corn wine, which is applied in the preparation of alcoholic beverages, etc., can solve the problems of loss of nutrients, poor taste, and large taste, and achieve the effects of improving eyesight, high nutritional value, and sweet taste

Active Publication Date: 2019-10-08
CHENGDU VOCATIONAL COLLEGE OF AGRI SCI & TECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] Aiming at the above-mentioned deficiencies in the prior art, the present invention provides an anthocyanin corn fruit wine and a preparation method thereof. The anthocyanin corn fruit wine can effectively solve the large loss of nutrients and poor taste in the existing black corn health wine The problem

Method used

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  • Anthocyanin corn fruit wine and preparation method thereof
  • Anthocyanin corn fruit wine and preparation method thereof
  • Anthocyanin corn fruit wine and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0027] A kind of anthocyanin corn fruit wine, its preparation method comprises the following steps:

[0028] (1) Extraction of nutritional components: take black corn, dry it at 40°C until the moisture content is 15%, then crush it through a 40-mesh sieve to obtain black corn fine powder, and add the black corn fine powder with a volume concentration of 70% The ethanol was ultrasonically extracted for 30min at a power of 200w, and then centrifuged at a speed of 6000r / min to collect the first supernatant and filter residue; the filter residue was repeated for ultrasonic extraction, then centrifuged, the second supernatant was collected, and the second supernatant was combined. One supernatant and the second supernatant are obtained as a total extract; wherein, the mass volume ratio of black corn fine powder and ethanol is 1:2;

[0029] (2) Purification and concentration of nutritional components: the extract prepared in step (1) is purified by macroporous resin adsorption metho...

Embodiment 2

[0034] A kind of anthocyanin corn fruit wine, its preparation method comprises the following steps:

[0035] (1) Extraction of nutritional components: take black corn, dry it at 60°C until the water content is 30%, and then crush it through a 40-mesh sieve to obtain black corn fine powder. Add the black corn fine powder with a volume concentration of 99% The ethanol was ultrasonically extracted for 70min under the condition of a power of 400w, and then centrifuged at a speed of 9000r / min to collect the first supernatant and filter residue; the filter residue was repeated for ultrasonic extraction, then centrifuged, the second supernatant was collected, and the second supernatant was combined. One supernatant and the second supernatant, get the total extract; Wherein, the mass volume ratio of black corn fine powder and ethanol is 1:6;

[0036](2) Purification and concentration of nutritional components: the extract prepared in step (1) is purified by macroporous resin adsorptio...

Embodiment 3

[0041] A kind of anthocyanin corn fruit wine, its preparation method comprises the following steps:

[0042] (1) Extraction of nutritional components: take black corn, dry it at 45°C until the water content is 20%, then pulverize it through a 40-mesh sieve to obtain black corn fine powder, and add it to the black corn fine powder with a volume concentration of 95%. The ethanol was ultrasonically extracted for 40min under the condition of a power of 400w, and then centrifuged at a speed of 8000r / min to collect the first supernatant and filter residue; the filter residue was repeated for ultrasonic extraction, then centrifuged, the second supernatant was collected, and the second supernatant was combined. One supernatant and the second supernatant, to get the total extract; wherein, the mass volume ratio of black corn fine powder and ethanol is 1:4;

[0043] (2) Purification and concentration of nutritional components: Purify the extract prepared in step (1) by macroporous resin...

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Abstract

The invention discloses anthocyanin corn fruit wine and a preparation method thereof. The preparation method includes: extracting nutritional ingredients: smashing block corn, adding alcohol, and performing ultrasonic and centrifugal treatment to obtain extract; purifying and concentrating the nutritional ingredients: adopting a macroporous resin adsorption method to purify the obtained extract, and concentrating under reduced pressure to obtain stoste; preparing concentrate: taking fresh black corn, adding water, boiling, filtering to obtain extract, and concentrating the extract under reduced pressure to obtain the concentrate; brewing corn wine: smashing glutinous corn, extruding to obtain an extruded product, adding cellulase, rick husk, distiller's yeast and water into the extruded product, mixing well to obtain a mixture, sealing the mixture for fermentation, and finally distilling to obtain the corn wine; blending: using the concentrate to dilute the stoste to obtain diluted liquid, and mixing and blending the diluted liquid with the corn wine according to a certain volume ratio to obtain the anthocyanin corn fruit wine. By the anthocyanin corn fruit wine, the problem that existing black corn healthcare wine is great in nutritional ingredient loss and bad in taste can be solved effectively.

Description

technical field [0001] The invention relates to the technical field of wine preparation, in particular to an anthocyanin corn fruit wine and a preparation method thereof. Background technique [0002] Black corn is a special type of corn. Its grain cuticle has different degrees of precipitation of melanin, and its appearance is black and shiny. The grain is rich in water-soluble melanin, various trace elements necessary for human body, plant protein and various amino acids, and its nutritional content is significantly higher than that of other cereal crops. Black sweet corn has high nutritional value and high trace element content, which is 2-8 times that of other grains. times, the lysine content is as high as 0.45%, for high lysine crops. According to expert analysis, it is a variant that changes the amino acid composition mode of corn endosperm protein. The lysine content is significantly increased, which greatly improves the nutritional quality of protein. Black sweet c...

Claims

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Application Information

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IPC IPC(8): C12G3/021C12G3/022C12G3/055C12H6/02
CPCC12G3/021C12G3/022C12G3/055C12H6/02
Inventor 陈文俊陈雪
Owner CHENGDU VOCATIONAL COLLEGE OF AGRI SCI & TECH
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