Preparation method of purple sweet potato wine

Abstract

The invention relates to a preparation method of purple sweet potato wine. The technical scheme provided by the invention is as follows: the preparation method comprises the following steps of: crushing shelled purple sweet potatoes to obtain purple sweet potato slurry by using a plurality of methods, such as conventional pulping, crushing through a crusher, grinding through a colloid mill and the like; adding saccharifying enzyme into the purple sweet potato slurry, and saccharifying at 10-70 DEG C for 30 min to 3 days; or, inoculating aspergillus activated in advance into the purple sweet potato slurry, and saccharifying at 10-35 DEG C for 0.5-3 days; or, inoculating Chinese yeast into the purple sweet potato slurry, and saccharifying at 10-35 DEG C for 0.5-3 days; obtaining saccharification liquid of the purple sweet potatoes; inoculating activated saccharomyces cerevisiae into the saccharification liquid of the purple sweet potatoes according to the proportion of 1*10<3>-1*10<7> cfu / L, and fermenting at 10-35 DEG C for 0.5-15 days; filtering to obtain purple sweet potato wine; and ageing the obtained purple sweet potato wine at 10-20 DEG C for 30-180 days to obtain aged purple sweet potato wine with high anthocyanin content. The method disclosed by the invention is simple, high in juice yield, few in fermentation residue and high in anthocyanin content.

Description

technical field [0001] The invention belongs to the field of wine making, and in particular relates to a preparation method of purple sweet potato wine with high anthocyanin content. Background technique [0002] Purple sweet potato is a kind of variety that has been cultivated in recent years, and it is cultivated in most parts of the north and south of my country. Its flesh color is purplish red. In addition to the nutrients such as starch and protein contained in ordinary sweet potatoes, it is also rich in anthocyanins, which has dual characteristics of nutrition and health care. According to reports, the anthocyanins in purple sweet potato have a strong quenching effect on free radicals, and have certain preventive and therapeutic effects on cancer and cardiovascular and cerebrovascular diseases. And will have great market and economic prospects. [0003] Patent CN101063071A and patent 101215506A respectively disclose a brewing method of purple sweet potato wine, but t...

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Problems solved by technology

[0003] Patent CN101063071A and patent 101215506A respectively disclose a brewing method of purple sweet potato wine, but the methods disclosed in these patents are to ferment the purple sweet potato raw material to make wine after steaming and high-temperature enzymatic hydrolysis, and the whole process such as cooking takes a lot of time. Huge energy, high product cost

Moreover, the yield of purple sweet potato wine obtained by this process is low, and high temperature treatment will destroy the stability and original chemical structure of anthocyanins in purple sweet potato, affecting the color and transparency of the product

In addition, high temperature treatment will also destroy the inherent nutritional and aroma substances and physiological functional substances of purple sweet potato, so that the quality, nutritional and health function value of the obtained purple sweet potato wine will also be reduced

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