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Preparation method of Chinese?yam health-preserving and health care wine

A health care wine and cooking wine technology, applied in the food field, can solve problems such as inapplicability, poor taste, and damage to the flavor of yam nutrients, and achieve the effects of soft and harmonious taste, complete wine body, and simple and easy-to-control preparation process

Inactive Publication Date: 2013-10-30
张松波
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

At present, there is no mature brewing method of yam wine. Most of the existing yam wines are fermented and distilled into wine. It destroys the nutritional content and original flavor of yam, and the taste is not good, so it is not suitable for the development and promotion of yam products with higher added value.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0018] A preparation method of Chinese yam health-preserving and health-care wine, adding 7% sucrose by weight and 5% white wine to boiled Chinese yam, wherein the degree of white wine is 52 degrees, fermenting at 20°C for 3 months, filtering, Take the juice; add 0.6% sweet wine koji, 10% wolfberry, and 5% angelica by weight to the juice, ferment at 25°C for 2 months, filter again, take out the filtrate, add water and blend until the alcohol content is 8 degrees , sterilized at 95°C for 15 seconds to obtain Huaishan health wine.

Embodiment 2

[0020] A preparation method of Chinese yam health-preserving and health-care wine, adding 5% sucrose by weight and 1% white wine to boiled Chinese yam, wherein the degree of white wine is 48 degrees, fermenting at 15°C for 6 months, filtering, Take the juice; add 1% sweet wine koji, 10% schisandra, and 5% angelica by weight to the juice, ferment at 30°C for 1 month, filter again, take out the filtrate, add water and blend until the alcohol content is 12 temperature, and sterilized at 90°C for 20 seconds to obtain Huaishan health wine.

Embodiment 3

[0022] A preparation method of Chinese yam health-preserving and health-care wine, adding 10% sucrose by weight and 10% white wine to boiled Chinese yam, wherein the degree of white wine is 38 degrees, fermenting at 25°C for 1 month, filtering, Take the juice; add 0.01% sweet wine koji and 10% longan by weight to the juice, ferment at 20°C for 3 months, filter again, take out the filtrate, add water and blend until the alcohol content is 8 degrees, at 100°C Sterilize for 10 seconds to get Huaishan health wine.

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PUM

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Abstract

The invention discloses a preparation method of a Chinese?yam health-preserving and health care wine. The method is as below: adding 5-10 wt% of cane sugar and 1-10wt% of cooking wine into cooked Chinese?yam according to the weight of the Chinese?yam; soaking at 15-25 DEG C for 1-6 months, filtering and taking a filtrate; adding 0.01-1 wt% of distiller's yeast according to the weight of the filtrate; fermenting at 20-30 DEG C for 1-3 months; and filtering again, removing the filtrate and sterilizing to obtain the Chinese?yam health-preserving and health care wine. The preparation method is simple and easily controlled; the prepared Chinese?yam health-preserving and health care wine not only protects destroy of nutrient components of the Chinese?yam but also has coordinated and soft mouthfeel and reserves original flavor and health care functions of the Chinese?yam.

Description

technical field [0001] The invention belongs to the technical field of food, and in particular relates to a preparation method of yam health-preserving and health-care wine. Background technique [0002] Yam, also known as yam, has the reputation of "food of the gods". It is rich in protein, sugar, vitamins, glucose, crude protein amino acids, bile bases, allantoin, and iodine, calcium, iron, phosphorus, etc. Lack of nutrients such as inorganic salts and trace elements. It has many functions such as invigorating the spleen, nourishing the lungs, strengthening the kidney, and benefiting the essence. At present, there is no mature brewing method of yam wine. Most of the existing yam wines are fermented and distilled into wine. Destroy the nutritional labeling and original local flavor of Chinese yam, the mouthfeel is not good enough, is not suitable for developing and popularizing the craft of brewing wine of Chinese yam product with higher added value. Contents of the inv...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12G3/02
Inventor 张松波
Owner 张松波
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