Production technique of compound fermented asparagus health wine

A compound fermentation and asparagus technology, which is applied in the preparation of alcoholic beverages, microorganisms, and microorganism-based methods, etc., can solve problems such as the backlog of cultured asparagus, and achieve the goal of small loss of nutritional cost, changing consumption results, and satisfying demand. Effect

Inactive Publication Date: 2015-01-21
邓素敏
View PDF6 Cites 0 Cited by
  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, in recent years, due to the continuous emergence of agar substitutes and the discharge of a large amount of waste, the larger-scale development of enterprises using asparagus to make agar has been affected, resulting in a large backlog of cultured asparagus

Method used

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
View more

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0019] Asparagus health wine is prepared by compound fermentation of asparagus, wolfberry and rice. The specific production process is as follows:

[0020] 1) Preparation of asparagus extract: use Na 2 CO 3 Water with pH adjusted to 8.0 was leached 3 times under ultrasonic-assisted conditions, each time for 30 minutes, the ratio of solid to liquid was 1:50, the leaching temperature was 60°C, and the asparagus extract was obtained after leaching;

[0021] 2) Preparation of Lycium barbarum juice: Weigh a certain amount of Lycium barbarum, add 10 times of water, soak in a 75°C water bath for 2h~3h, and then beat;

[0022] 3) Preparation of rice saccharification solution: select rice that is white and plump, mildew-free, and odor-free, rinse with water, and drip clean slurry water; put it in a clean container and soak it with clean water, the ratio of water addition is 300mL water / 100g rice, and the soaking temperature is controlled At 60°C, the soaking time is controlled at 24 ...

Embodiment 2

[0032] Asparagus health wine is prepared by compound fermentation of asparagus, wolfberry and rice. The specific production process is as follows:

[0033] 1) Preparation of asparagus extract: use Na 2 CO 3 Water with pH adjusted to 8.0 was leached 3 times under ultrasonic-assisted conditions, each leaching time was 30 minutes, the ratio of solid to liquid was 1:60, the leaching temperature was 70°C, and the asparagus extract was obtained after leaching;

[0034]2) Preparation of Lycium barbarum juice: Weigh a certain amount of Lycium barbarum, add 10 times of water, soak in a 75°C water bath for 2h~3h, and then beat;

[0035] 3) Preparation of rice saccharification solution: select rice that is white and plump, mildew-free, and odor-free, rinse with water, and drip clean slurry water; put it in a clean container and soak it with clean water, the ratio of water addition is 300mL water / 100g rice, and the soaking temperature is controlled At 60°C, the soaking time is controlle...

Embodiment 3

[0045] Asparagus health wine is prepared by compound fermentation of asparagus, wolfberry and rice. The specific production process is as follows:

[0046] 1) Preparation of asparagus extract: use Na 2 CO 3 Water with pH adjusted to 8.0 was leached 3 times under ultrasonic-assisted conditions, each leaching time was 30 minutes, the ratio of solid to liquid was 1:60, the leaching temperature was 70°C, and the asparagus extract was obtained after leaching;

[0047] 2) Preparation of Lycium barbarum juice: Weigh a certain amount of Lycium barbarum, add 10 times of water, soak in a 75°C water bath for 2h~3h, and then beat;

[0048] 3) Preparation of rice saccharification solution: select rice that is white and plump, mildew-free, and odor-free, rinse with water, and drip clean slurry water; put it in a clean container and soak it with clean water, the ratio of water addition is 300mL water / 100g rice, and the soaking temperature is controlled At 60°C, the soaking time is controll...

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to view more

PUM

No PUM Login to view more

Abstract

The invention discloses a production process of compound fermented asparagus health wine. The invention uses asparagus, wolfberry and rice as raw materials to produce asparagus health wine through the compound fermentation production process. The wine quality of the product is mild and refreshing, with a strong flavor It is unique and has high nutritional value. It basically maintains the natural nutrients in asparagus, and is rich in asparagus polysaccharides, polypeptides, various amino acids, vitamins and minerals needed by the human body. The product of asparagus health-care wine has effects such as strengthening the body and enhancing the immunity of the body; the transformation and application of the present invention can not only change the result of alcohol consumption, meet the needs of the people for health care food, be beneficial to national health, but also improve the health of the people. Make full use of the value of asparagus resources in the ocean and turn waste into treasure.

Description

technical field [0001] The invention relates to a preparation method of compound fermented asparagus health wine, which belongs to the field of health food. Background technique [0002] Asparagus is a red algae marine plant with low cost of cultivation and short growth cycle. It is also a natural high-quality marine vegetable with high dietary fiber, high protein, low fat, low calorie, and rich in minerals and vitamins. In recent years, asparagus aquaculture in coastal areas has developed rapidly, and asparagus has the advantages of large algae, strong adaptability, and fast growth, the resources of asparagus are very rich in various places. [0003] Because the algae body of asparagus is hard and the algae smell is strong, folks seldom eat it directly. Except for a small part as abalone feed, most of them are used as raw materials for agar production. However, in recent years, due to the continuous emergence of agar substitutes and the discharge of a large amount of waste...

Claims

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to view more

Application Information

Patent Timeline
no application Login to view more
Patent Type & Authority Patents(China)
IPC IPC(8): C12G3/02C12G3/04C12R1/865
Inventor 董书阁董静静侯文燕代书强段智岗王志伟
Owner 邓素敏
Who we serve
  • R&D Engineer
  • R&D Manager
  • IP Professional
Why Eureka
  • Industry Leading Data Capabilities
  • Powerful AI technology
  • Patent DNA Extraction
Social media
Try Eureka
PatSnap group products

Browse by: Latest US Patents, China's latest patents, Technical Efficacy Thesaurus, Application Domain, Technology Topic.

© 2024 PatSnap. All rights reserved.Legal|Privacy policy|Modern Slavery Act Transparency Statement|Sitemap