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Preparation technology for sweet-potato wine

A production process and sweet potato technology, applied in the field of food processing, can solve the problems of poor flavor, sour taste, weak aroma, etc., and achieve the effects of long aftertaste, sweet taste, and harmonious and unified fruit aroma.

Inactive Publication Date: 2014-09-03
DONGXING MIAOSHU AGRI IND
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Existing sweet potato wine has weak aroma, sour taste and poor flavor

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0017] 1) Peel the sweet potatoes, make a pulp, add amylase to the slurry at a rate of 100u / L, enzymolyze at 60°C for 40 minutes, then add glucoamylase to the slurry at a rate of 200u / L, and enzymolyze at 45°C for 2 hours, Pass through a 50-mesh filter, and the filtrate is sweet potato juice;

[0018] 2) Peel the navel orange, make a pulp, add β-glucosidase to the slurry at a ratio of 15u / L, enzymatically hydrolyze it at 35°C for 50 minutes, pass through a 50-mesh filter, and the filtrate is navel orange juice;

[0019] 3) Peel the lemon, make a pulp, add β-glucosidase to the slurry at a ratio of 10u / L, enzymolyze it at 35°C for 40 minutes, pass through a 50-mesh filter, and the filtrate is lemon juice;

[0020] 4) Peel the pineapple, make a pulp, add β-glucosidase to the slurry at a ratio of 10u / L, enzymolyze it at 35°C for 60 minutes, pass it through a 50-mesh filter, and filter, the filtrate is pineapple juice;

[0021] 5) Mix sweet potato juice, navel orange juice, lemon ...

Embodiment 2

[0023] 1) Peel the sweet potatoes, beat the pulp, add amylase to the slurry at a rate of 1000u / L, enzymolyze at 80°C for 60 minutes, then add glucoamylase to the slurry at a rate of 1000u / L, and enzymolyze at 60°C for 3 hours, Pass through an 80-mesh filter, and the filtrate is sweet potato juice;

[0024] 2) Peel the navel orange, make a pulp, add β-glucosidase to the slurry at a ratio of 30u / L, enzymatically hydrolyze it at 45°C for 80 minutes, pass through a 80-mesh filter, and the filtrate is navel orange juice;

[0025] 3) Peel the lemon, beat it, add β-glucosidase to the slurry at a ratio of 20u / L, enzymatically hydrolyze it at 45°C for 60 minutes, pass it through an 80-mesh filter, and the filtrate is lemon juice;

[0026] 4) Peel the pineapple, make a pulp, add β-glucosidase to the slurry at a ratio of 25u / L, enzymolyze it at 45°C for 80 minutes, pass it through an 80-mesh filter, and filter, the filtrate is pineapple juice;

[0027] 5) Mix sweet potato juice, navel o...

Embodiment 3

[0029] 1) Peel the sweet potatoes, make a pulp, add amylase to the slurry at a ratio of 600u / L, enzymolyze at 70°C for 50min, then add glucoamylase to the slurry at a ratio of 500u / L, and enzymolyze at 55°C for 2.5h , through a 60-mesh filter, the filtrate is sweet potato juice;

[0030] 2) Peel the navel orange, make a pulp, add β-glucosidase to the slurry at a ratio of 25u / L, enzymatically hydrolyze it at 40°C for 60 minutes, pass through a 60-mesh filter, and the filtrate is navel orange juice;

[0031] 3) Peel the lemon, beat it, add β-glucosidase to the slurry at a ratio of 15u / L, enzymolyze it at 40°C for 50 minutes, pass it through a 60-mesh filter, and the filtrate is lemon juice;

[0032] 4) Peel the pineapple, make a pulp, add β-glucosidase to the slurry at a ratio of 15u / L, enzymolyze it at 40°C for 70 minutes, pass it through a 70-mesh filter, and filter, the filtrate is pineapple juice;

[0033] 5) Mix sweet potato juice, navel orange juice, lemon juice, and pine...

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Abstract

The invention discloses a preparation technology for sweet-potato wine. The technology comprises: respectively performing peeling, pulping, enzymatic hydrolysis and filtering on sweet potato, navel orange, lemon and pineapple, so as to obtain sweet potato juice, navel orange juice, lemon juice and pineapple juice; mixing the above juices according to a ratio, adding sugar to adjusting the sugar content is 12-16 Baume degree, inoculating a yeast, fermenting at 23-27 DEG C for 10-15 days, ageing, filtering and sterilizing to obtain the sweet potato wine. According to the potato wine, sweet potato, and navel orange, lemon and pineapple with rich-fragrance flavor are subjected to pre-processing and mixed fermentation, and the prepared sweet potato wine is coordinated and unified in bouquet and fruit aroma, is fragrant and sweet in mouthfeel and long in aftertaste, and brings great joy sense to a drinker.

Description

technical field [0001] The invention belongs to the technical field of food processing, and mainly relates to a production process of sweet potato wine. Background technique [0002] Sweet potatoes are rich in essential nutrients such as grains, fruits and vegetables. It is a supplementary food for both grain and fruit. According to scientific research, it can produce 635 calories per 500 grams and contains about 11.5 grams of protein. It also contains niacin, linoleic acid, Contains 0.5 mg of carotene and vitamins C, B1, B2, etc., among which vitamins are several times higher than rice. These nutrients are conducive to the treatment of heart and lung diseases. Sweet potatoes are also rich in lyamic acid, which is lacking in rice and wheat. Its dietary fiber stimulates intestinal peristalsis, which is beneficial to relieve intestinal dryness and constipation. Ipomoea batatas is alkaline, and it can neutralize the acidity and alkalinity by eating it with acid foods such as ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12G3/02
Inventor 缪海祥
Owner DONGXING MIAOSHU AGRI IND
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