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Method for preparing fermented sea cucumber and blueberry mixed health wine

A health care wine and fermentation type technology, applied in the field of winemaking, can solve the problems of incomplete release of active ingredients, high cost, poor taste, etc., and achieve the effects of improving medicinal value, improving utilization rate and uniform liquid.

Inactive Publication Date: 2010-12-01
DALIAN UNIV OF TECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] The technical problem solved by the present invention is the problems of bad mouthfeel, incomplete release of active ingredients, high cost and other problems in directly brewing sea cucumber and blueberry health wine with high-grade alcohol. The present invention proposes to use sea cucumber and blueberry processing waste to prepare fermented sea cucumber and blueberry health wine Methods

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0018] Embodiment 1: Preparation of fermented sea cucumber health wine

[0019] Step 1 Add 300g of glucose, 3g of yeast powder, 4g of peptone, 30mL of the concentrated solution of sea cucumber decoction waste liquid and 1L of tap water to a 5L Erlenmeyer flask. The addition amount of sea cucumber waste liquid is 3% (v / v);

[0020] Step 21: Sterilize with damp heat at 21° C. for 20 minutes, cool to room temperature, insert activated yeast, and the inoculation amount is 5% (v / v).

[0021] Step 3 Ferment at room temperature, shake once in the morning and evening, each time for 5-30 minutes; after 24 days, measure the glucose content to 3g / L, and stop the fermentation.

[0022] The color of the fermented liquid in step 4 is yellow, and the supernatant is taken to measure its index, and its alcohol concentration is 72.8g / L. The presence of amino acids; the total content of amino acid peptides is 7.76g / L; the content of lead, total arsenic and mercury are 0.10, 0.07 and 0.03 mg / L ...

Embodiment 2

[0023] Embodiment 2: Preparation of fermented blueberry health wine

[0024] Step 1 Add 300 g of glucose, 6 g of yeast powder, 8 g of peptone, 40 g of the residue of anthocyanin from blueberry pomace and 1 L of tap water into a 5 L conical flask. Wherein the addition amount of blueberry fruit residue is 4% (w / v).

[0025] Step 21: sterilize with damp heat at 21°C for 20 minutes, cool to room temperature, insert activated yeast, and the inoculation amount is 2% (v / v).

[0026] Step 3 Ferment at room temperature, shake once in the morning and evening, each time for 5-30 minutes; after 24 days, the glucose content is measured to be 0.11g / L, and the fermentation is ended.

[0027] Step 4 is due to the existence of anthocyanin, and the fermented liquid color is brown; Get supernatant and measure its index, its alcohol concentration is 82.6g / L polysaccharide content is 5.25g / L; Adopt ninhydrin titration to find that supernatant becomes The purple color indicates the existence of v...

Embodiment 3

[0028] Example 3: Preparation of fermented sea cucumber and blueberry health wine

[0029] Step 1 Add 300 g of glucose, 3 g of yeast powder, 4 g of peptone, 40 g of the residue of anthocyanin from blueberry pomace, 30 mL of concentrated solution of sea cucumber decoction and 1 L of tap water into a 5 L conical flask. Wherein the addition of blueberry fruit residue is 4% (w / v), the addition of sea cucumber waste liquid is 3% (v / v),

[0030] Step 21: Sterilize with damp heat at 21° C. for 20 minutes, cool to room temperature, insert activated yeast, and the inoculation amount is 5% (v / v).

[0031] Step 3 Ferment at room temperature, shake well in the morning and evening, each time for 5-30 minutes; after 24 days, the glucose content is measured to be 2g / L, and the fermentation is ended.

[0032] Step 4 Due to the presence of sea cucumber pigments and anthocyanins, the color of the fermented liquid is brown. Take the supernatant to measure its index, and its alcohol concentratio...

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Abstract

The invention discloses a method for preparing fermented sea cucumber and blueberry mixed health wine, and belongs to the technical field of wine making. The method comprises the following steps of: adding waste liquid of the sea cucumber, slag of blueberry fruit or a mixture of the liquid of the sea cucumber and the slag of the blueberry fruit into a culture medium directly; then inoculating ethanol-producing strains, and fermenting at normal temperature; decomposing protein in wastes obtained by processing the sea cucumber and the blueberry into small polypeptide and amino acid molecules which are easily digested and absorbed; meanwhile, maintaining active ingredients such as polysaccharide, saponin and the like in the sea cucumber and the blueberry; and filtering and removing the slag after fermentation to obtain low health wine, or blending high health wine by using high-purity pure-grain wine. The health wine has the advantages of stable form, uniform liquid, rich nutrition, no fishy smell, good taste, quick nourishing effect and convenient drinking. The processing method has the advantages of maintaining the activity of nutrients in the sea cucumber and the blueberry, stabilizing the active ingredients in a liquid state, retaining original flavor and color of raw materials, simultaneously improving industrial value of the sea cucumber and the blueberry, and increasing medicinal value, nutrient value and drinking value of the raw materials.

Description

technical field [0001] The invention belongs to the technical field of brewing, and relates to a health wine and a processing method thereof, in particular to a method for preparing fermented sea cucumber and blueberry health wine. Background technique [0002] Sea cucumber has been a priceless treasure of the ocean since ancient times. It has the reputation of "the king of nutrition" and is the best food tonic recommended by traditional oriental medicine. As the first of marine treasures, sea cucumbers are rich in various active ingredients such as mucopolysaccharides, sea cucumbers, sea cucumber saponins, superoxide dismutase (SOD), chondroitin sulfate; and glutamic acid, glycine, arginine, etc. A variety of essential amino acids for the human body; various trace elements such as selenium, zinc, iron, iodine, calcium; vitamin B2, B6 and other beneficial nutrients for the human body. Pharmacopoeia and modern medical research have proved that sea cucumber not only has nouri...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12G3/02C12R1/865C12R1/84C12R1/72C12R1/645C12R1/01
Inventor 修志龙张华安利佳
Owner DALIAN UNIV OF TECH
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