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A kind of brewing method of barley malt purple potato wine

A technology for barley malt and purple potato wine, applied in the field of barley malt purple potato wine and its preparation, can solve the problems of single taste of purple potato wine, and the nutritional value reflects antioxidant properties, achieve anti-tumor blood circulation, low production cost, The effect of broad market prospects

Active Publication Date: 2019-03-26
SICHUAN AGRI UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0002] The preparation of purple sweet potato wine in the prior art is to ferment the starch in the purple sweet potato after enzymatic hydrolysis, and the purple sweet potato wine is rich in nutrients such as anthocyanins, but the purple sweet potato wine prepared by the prior art has a single taste and low nutritional value. Antioxidant

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0024] A kind of brewing method of barley malt purple sweet potato wine, its steps are:

[0025] The steamed purple sweet potato and barley malt with a mass fraction of 15% of cooked purple sweet potato are mixed for liquefaction, and barley malt with a mass fraction of cooked purple sweet potato of 30% is added for saccharification. Among them, the purple sweet potato is cut into slices before cooking, and the barley malt is removed from insects, mildew and other impurities before grinding. Add Angel active dry yeast with a mass fraction of 0.15% of the saccharification liquid, ferment at 21°C for 5 days, then continue to ferment at 16°C for 3 days, filter and age the fermented liquid to obtain barley malt purple potato wine .

[0026] The barley malt purple potato wine prepared according to the above scheme has a degree of 12 degrees, an anthocyanin content of 790 mg / L, a transparent and clear wine body, a mixed fermentation aroma of barley malt purple potato, soft taste an...

Embodiment 2

[0028] A kind of brewing method of barley malt purple sweet potato wine, its steps are:

[0029] The steamed purple sweet potato and barley malt with a mass fraction of 15% of cooked purple sweet potato are mixed for liquefaction, and barley malt with a mass fraction of cooked purple sweet potato of 50% is added for saccharification. Among them, the purple sweet potato is cut into slices before cooking, and the barley malt is removed from insects, mildew and other impurities before grinding. Add Angel active dry yeast with a mass fraction of 0.15% of the saccharification liquid, ferment at 21°C for 5 days, then continue to ferment at 16°C for 3 days, filter and age the fermented liquid to obtain barley malt purple potato wine .

[0030] The barley malt purple potato wine prepared according to the above scheme has a degree of 12 degrees, an anthocyanin content of 790 mg / L, a slightly layered wine quality, a mixed fermentation aroma of barley malt purple potato, and a mild tast...

Embodiment 3

[0032] A kind of brewing method of barley malt purple sweet potato wine, its steps are:

[0033] The steamed purple sweet potato and barley malt with a mass fraction of 15% of cooked purple sweet potato are mixed for liquefaction, and barley malt with a mass fraction of cooked purple sweet potato of 70% is added for saccharification. Among them, the purple sweet potato is cut into slices before cooking, and the barley malt is removed from insects, mildew and other impurities before grinding. Add Angel active dry yeast with a mass fraction of 0.15% of the saccharification liquid, ferment at 21°C for 5 days, then continue to ferment at 16°C for 3 days, filter and age the fermented liquid to obtain barley malt purple potato wine .

[0034] The barley malt purple potato wine prepared according to the above scheme has a degree of 12 degrees, an anthocyanin content of 790mg / L, a colorless and transparent wine with a slightly turbid body, a mixed fermentation fragrance of barley mal...

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PUM

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Abstract

The invention discloses barley-malt-containing purple sweet potato wine and a preparation method thereof. A fermentation material containing purple sweet potatoes as a main raw material is obtained through fermentation after liquefaction with alpha-amylase in barley malt, protease enzymolysis and saccharification with beta-amylase, wherein the alcohol by volume of the purple sweet potato wine is 10%-12%, and the anthocyanin content is 730-805 mg / L; the barley-malt-containing purple sweet potato wine is prepared after two times of fermentation, has high vinosity as well as aromatic and mellow flavor, is mild without a delayed effect after taking, reserves original nutrition and health care components of the purple sweet potatoes and the barley malt and has the effects of anti-oxidation, anti-tumor, blood circulation promotion, cholesterol delaying and the like; a brewing method of the wine is simple, raw materials are widely sourced, the production cost is low, and the market prospect is broad.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to a barley malt purple sweet potato wine and a preparation method thereof. Background technique [0002] The preparation of purple sweet potato wine in the prior art is to ferment the starch in the purple sweet potato after enzymatic hydrolysis, and the purple sweet potato wine is rich in nutrients such as anthocyanins, but the purple sweet potato wine prepared by the prior art has a single taste and low nutritional value. Most of them are only reflected in anti-oxidation. [0003] The prior art uses liquefaction enzyme and glucoamylase to enzymatically hydrolyze purple potato starch. This patent uses the amylase of barley malt itself, and adopts the double mash secondary cooking saccharification process in the beer brewing process. Contents of the invention [0004] (1) Technical problems to be solved [0005] The technical problem to be solved by the present invention...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): C12G3/02C12G3/021C12R1/865
CPCC12G3/02
Inventor 邬应龙胡惠茗林德荣秦文张清刘耀文申光辉刘书亮何利陈姝娟吕珍珍何梅冯莉梅赵嘉琪严秋萍陈明睿杨敏王洪杰王冰莹
Owner SICHUAN AGRI UNIV
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