Flavor compound health wine and preparation method thereof

A health care wine and flavor technology, applied in the field of food processing, can solve the problems of difficult to guarantee wine quality, lack of aroma, single taste, etc., and achieve the effect of pure taste, good flavor, and not easy to separate out

Inactive Publication Date: 2019-11-19
GUILIN NATURAL INGREDIENTS CORP
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

At present, the blended wine containing protein ingredients on the market will produce precipitation if left for too long, and the quality of the wine is difficult to guarantee. In addition, the taste characteristics of most blended wines are: lack of aroma, weak taste, and single taste, which can only satisfy the taste of some people demand, but unable to meet other more consumers

Method used

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  • Flavor compound health wine and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0023] Step 1: Take Luo Han Guo juice, stevia extract, sweet tea extract in a weight ratio of: 1: 1 and mix, add pure water to dissolve into a 5% solution by mass, add wine active dry yeast BV818 (purchased from Angel yeast) (Chongzuo Co., Ltd.), the amount of yeast added was 1‰ of the weight of the solution, and the fermentation was carried out at room temperature of 30°C for 48 hours. Pectinase was added for enzymatic hydrolysis, enzymatic hydrolysis was carried out in a water bath at 45 °C for 1 hour, and after the enzymatic hydrolysis was completed, it was heated to 80 °C for 10 minutes. Allow to cool to room temperature and centrifuge to obtain supernatant solution A.

[0024] Step 2: Take Luo Han Guo juice, stevia extract, sweet tea extract in a weight ratio of 1:1:1 and mix, add pure water to dissolve into a 10% mass fraction solution, add cyclodextrin glucosyltransferase (1mL / L) and maltodextrin (addition amount of 10 g / L) was stirred at 45° C. for 10 hours, and the s...

Embodiment 2

[0029] Step 1: Take Luo Han Guo juice, stevia extract, sweet tea extract in a weight ratio of 2: 3: 5 and mix, add pure water to dissolve into a 5% mass fraction solution, add wine active dry yeast BV818 (purchased from Angel Yeast (Chongzuo) Co., Ltd.), the amount of yeast added is 2‰ of the weight of the solution, and it was fermented at room temperature at 32°C for 50 hours. Pectinase was added for enzymatic hydrolysis, enzymatic hydrolysis was carried out in a water bath at 48 °C for 1.5 hours, and after the enzymatic hydrolysis was completed, it was heated to 83 °C for 12 minutes. Allow to cool to room temperature and centrifuge to obtain supernatant solution A.

[0030] Step 2: Take Luo Han Guo juice, stevia extract, sweet tea extract in a weight ratio of 2:3:5 and mix, add pure water to dissolve into a 10% mass fraction solution, add cyclodextrin glucosyltransferase (2mL / L) and maltodextrin (addition amount 15g / L) was stirred and reacted at 48°C for 12 hours, and the s...

Embodiment 3

[0035] Step 1: Take Luo Han Guo juice, stevia extract, sweet tea extract in a weight ratio of 5: 6: 8 and mix, add pure water to dissolve into a 5% mass fraction solution, add wine active dry yeast BV818 (purchased from Angel Yeast (Chongzuo) Co., Ltd.), the amount of yeast added is 3‰ of the weight of the solution, and it was fermented at 35°C at room temperature for 72 hours. Pectinase was added for enzymatic hydrolysis, enzymatic hydrolysis was carried out in a water bath at 50 °C for 2 hours, and after the enzymatic hydrolysis was completed, it was heated to 85 °C for 15 minutes. Allow to cool to room temperature and centrifuge to obtain supernatant solution A.

[0036] Step 2: Take Luo Han Guo juice, stevia extract, sweet tea extract in a weight ratio of 5:6:8 and mix, add pure water to dissolve into a 10% mass fraction solution, add cyclodextrin glucosyltransferase (3mL / L) and maltodextrin (addition amount of 20 g / L) were stirred and reacted at 50° C. for 15 hours, and ...

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Abstract

The invention belongs to the field of food processing, and relates to a preparation method of flavor compound health wine. The preparation method of the flavor compound health wine comprises three steps of preparation of a solution A, preparation of a solution B and compounding and formulation. The solution A is obtained from momordica grosvenori juice, a stevia rebaudiana extract and a strigose hydrangea juvenile leaf extract through fermentation and enzymolysis. The solution B is obtained by the way that the momordica grosvenori juice, the stevia rebaudiana extract and the strigose hydrangeajuvenile leaf extract are dissolved in water, and cyclodextrin glucosyltransferase and maltodextrin are added to the mixture for an enzymatic reaction. According to the compounding and formulation, the solution A and the solution B are mixed, a mixed solution of the solution A and the solution B is mixed with base wine, and the mixture is clarified to prepare the compound wine. The flavor compound health wine contains functional components of the multiple extracts, and has the functions of anti-oxidation and fat-reducing health care.

Description

technical field [0001] The invention belongs to the field of food processing, and relates to a preparation method of flavored health-care wine. Background technique [0002] Mixed wine is a special variety of wine, which is a mixed wine. The preparation of wine is a relatively complex series of wine products. There are mainly two preparation processes for the preparation of wine. One is the blending between wine and wine, and the other is wine and non-alcoholic substances including liquids, solids and gases. Tick ​​preparation. At present, the prepared wine containing protein ingredients on the market will cause precipitation if it is stored for too long, and the quality of the wine cannot be guaranteed. In addition, most of the prepared wines have the following characteristics: poor aroma, weak taste, and single taste, which can only satisfy the taste of some people. demand, and cannot satisfy other more consumers. SUMMARY OF THE INVENTION [0003] In order to solve th...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12G3/055C12G3/06A61K36/42A61P1/14A61P39/06A61P3/04
CPCC12G3/055C12G3/06A61K36/42A61K36/28A61K36/185A61P1/14A61P39/06A61P3/04A61K2300/00
Inventor 赵军杨文国谢永富宋云飞
Owner GUILIN NATURAL INGREDIENTS CORP
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