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Method for manufacturing maca red wine

A technology of maca red wine and base wine, which is applied in the field of wine production, can solve the problems of long aging time of wine body, etc., and achieve the effects of enhancing human immunity, high nutritional value, and strong aroma of roses

Active Publication Date: 2015-12-02
GANSU BINHE FOOD IND GRP
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] The purpose of this invention is to provide a kind of preparation method of Maca red wine, to solve the problem that the wine body of existing Maca wine processing method exists longer wine body forming time

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0024] Step 1: select the dry red wine brewed by the Cabernet Sauvignon variety as the base wine;

[0025] Step 2: Make Maca powder, add water according to the solid-liquid ratio of 1:15, add cellulase and pectinase respectively according to 0.3% of the solid material, the mass ratio is 1:1, the temperature is 20°C, and the pressure is 150MPa Under enzymatic hydrolysis for 45 minutes;

[0026] Step 3: Freeze concentration: Then deep freeze the enzymatic solution, and directly vaporize the water in a vacuum state to achieve the effect of concentration;

[0027] Then add the concentrated solution to the base wine at a mass content of 0.8%, at a temperature of 20°C and a pressure of 300MPa, extract for 10 hours, and finally filter to obtain the maca red wine extract;

[0028] Step 4: deployment: add Maca red wine extract and rose red wine extract to base wine respectively by 20% mass content to deploy together; the preparation method of rose red wine extract is to powder rose, ...

Embodiment 2

[0031] Step 1: Select the dry red wine brewed from the variety of snake dragon pearl as the base wine.

[0032] Step 2: Make Maca powder, add water according to the solid-liquid ratio of 1:20, add cellulase and pectinase respectively according to 0.5% of the solid material, the mass ratio is 1:1, the temperature is 30°C, and the pressure is 120MPa Under enzymatic hydrolysis for 60min;

[0033] Step 3: Freeze concentration: Then deep freeze the enzymatic solution, and directly vaporize the water in a vacuum state to achieve the effect of concentration;

[0034] Then add the concentrated solution to the base wine at a mass content of 1%, at a temperature of 30°C and a pressure of 200MPa, extract for 12 hours, and finally filter to obtain the maca red wine extract;

[0035] Step 4: deployment: add maca red wine extract and rose red wine extract to the base wine respectively by 30% mass content to deploy together; the preparation method of rose red wine extract is to powder the r...

Embodiment 3

[0039] Step 1: Choose dry red wine brewed from Merlot variety as the base wine;

[0040] Step 2: Make Maca powder, add water according to the solid-liquid ratio of 1:10, add cellulase and pectinase respectively according to 0.1% of the solid material, the mass ratio is 1:1, the temperature is 10°C, and the pressure is 100MPa Under enzymatic hydrolysis for 30min;

[0041] Step 3: Freeze concentration: Then deep freeze the enzymatic solution, and directly vaporize the water in a vacuum state to achieve the effect of concentration;

[0042] Then add the concentrated solution to the base wine at a mass content of 0.2%, at a temperature of 10°C and a pressure of 150 MPa, extract for 6 hours, and finally filter to obtain the maca red wine extract;

[0043] Step 4: deployment: add Maca red wine extract and rose red wine extract to the base wine respectively by 10% mass content to deploy; the preparation method of rose red wine extract is to powder the rose, Add to the base wine at ...

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Abstract

The invention discloses a method for manufacturing maca red wine. By the aid of the method, the problem of long wine aging time of existing methods for processing maca wine can be solved. The method includes steps of selecting base wine; enzymatic hydrolysis: manufacturing powder from maca, adding water and compound enzymes into the powder and carrying out enzymatic hydrolysis on the powder at the temperature of 10-30 DEG C under the pressure of 100-150MPa for 30-60min to obtain enzymatic hydrolysate; freeze concentration: deeply freezing the enzymatic hydrolysate extracting the maca to obtain concentrated liquid; maca extraction: adding the concentrated liquid into the base wine, extracting the base wine at the temperature of 10-30 DEG C under the pressure of 150-300MPa for 6-12h and filtering the base wine to obtain extract liquid of the maca red wine; blending: adding the extract liquid of the maca red wine into the base wine according to a mass content of 10-30% and blending the extract liquid of the maca red wine and the base wine to obtain the maca red wine. The method has the advantages that key techniques of low-temperature ultrahigh-pressure enzymatic hydrolysis, freeze concentration, low-temperature ultrahigh-pressure extracting and the like are adopted, accordingly, the aging time can be greatly shortened, the integral red wine production cycle can be shortened, ester compounds in the wine can be increased, the maca red wine tastes soft, and economic benefits can be increased for red wine production enterprises.

Description

technical field [0001] The invention belongs to the field of wine production, and in particular relates to a preparation method of Maca red wine. Background technique [0002] Maca is recognized by international nutritionists and medical experts as a natural health plant rich in a variety of nutrients and special effects. , reduce blood fat, prevent cardiovascular and cerebrovascular diseases, etc., and become a popular raw material for research and development of health food, and develop Maca wine, Maca solid beverage, Maca biscuits, Maca vinegar, Maca lozenges and other Maca health care products food. [0003] The prior art has the problem of a relatively long aging process in the wine aging process. Depending on the quality of the wine, it usually takes several months to several years, or even decades of aging time to improve the taste. Contents of the invention [0004] The purpose of the present invention is to provide a kind of preparation method of Maca red wine, ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12G1/00
Inventor 许福林王军天许文亮
Owner GANSU BINHE FOOD IND GRP
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