Yacon wine and making method thereof

A production method and technology of yacon, which is applied in the field of food processing, can solve the problems that yacon products are difficult to process and preserve, and achieve the effects of improving human immunity, rich nutrition, and clear color

Inactive Publication Date: 2017-09-15
韦朝胜
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Yacon fruit wine can maintain its nutritional content relatively completely. It is convenient to eat, has a good taste, has rich nutritional value and good health effects, and is suitable for all kinds of people. However, yacon fruit contains a chemical component, which is cut and removed. After peeling, it will turn brown when exposed to the air. Due to oxidation, the phenols in the tannins of yacon produce quinone polymers to form brown pigment, which makes it difficult to process and preserve yacon products.

Method used

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  • Yacon wine and making method thereof
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Examples

Experimental program
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Effect test

Embodiment 1

[0028] a kind of yacon

[0029] (1) The yacon fruit wine is made from the following raw materials in parts by weight: 70 parts of yacon fruit, 10 parts of pear, 2 parts of reed root, 3 parts of chrysanthemum, 1 part of sea buckthorn fruit, 3 parts of water chestnut, 1 part of passion fruit, 2 parts of lemon, 4 parts of rock sugar, 0.4 part of fruit wine koji, 0.02 part of mixed enzyme, 0.8 part of plant extract;

[0030] Wherein, the mixed enzyme is made by mixing pectinase, amylase and cellulase according to a mass ratio of 1:0.2:1;

[0031] The preparation method of the plant extract is as follows: collect 10 parts of angelica, 8 parts of lotus petals, 6 parts of licorice, and 4 parts of mint according to parts by weight, wash the above-mentioned raw materials with clear water, mix them evenly after drying, and obtain mixture a; Mixture a is soaked in an ethanol solution of the same mass as that for 2 hours, and 10% of the volume of the filtrate is taken out by filtration a...

Embodiment 2

[0039] a kind of yacon

[0040] (1) The yacon fruit wine is made from the following raw materials in parts by weight: 80 parts of yacon fruit, 15 parts of pear, 4 parts of reed root, 5 parts of chrysanthemum, 2 parts of sea buckthorn fruit, 4 parts of water chestnut, 1.5 parts of passion fruit, 3 parts of lemon, 6 parts of rock sugar, 0.8 parts of fruit wine koji, 0.025 parts of mixed enzyme, 1.2 parts of plant extract;

[0041] Wherein, the mixed enzyme is made by mixing pectinase, amylase and cellulase according to a mass ratio of 1.5:0.5:1;

[0042] The preparation method of the plant extract is as follows: collect 12 parts of angelica, 10 parts of lotus petals, 8 parts of licorice, and 6 parts of mint according to parts by weight, wash the above-mentioned raw materials with clear water, mix them evenly after drying, and obtain mixture a; Mixture a is soaked in an ethanol solution equal to its mass for 2.5 hours, and 15% of the volume of the filtrate is taken out by filtra...

Embodiment 3

[0050] a kind of yacon

[0051] (1) The yacon fruit wine is made from the following raw materials in parts by weight: 76 parts of yacon fruit, 12 parts of pear, 3 parts of reed root, 4 parts of chrysanthemum, 1.6 parts of sea buckthorn fruit, 3.7 parts of water chestnut, 1.2 parts of passion fruit, 2.5 parts of lemon, 5 parts of rock sugar, 0.7 parts of fruit wine koji, 0.024 parts of mixed enzyme, 1.1 parts of plant extract;

[0052] Wherein, the mixed enzyme is made by mixing pectinase, amylase and cellulase according to the mass ratio of 1.4:0.3:1;

[0053] The preparation method of the plant extractant is as follows: collect 11 parts of angelica, 9 parts of lotus petals, 7 parts of licorice, and 5 parts of peppermint according to parts by weight, wash the above-mentioned raw materials with clear water, mix them evenly after drying, and obtain mixture a; Mixture a is soaked in an ethanol solution equal to its mass for 2.3 hours, and 12% of the volume of the filtrate is tak...

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Abstract

The invention provides a yacon wine and a making method thereof, belonging to the field of food processing. The yacon wine is prepared from the following raw materials by weight: 70 to 80 parts of yacon, 10 to 15 parts of snow pears, 2 to 4 parts of reed rhizomes, 3 to 5 parts of chrysanthemum, 1 to 2 parts of sea-buckthorn fruit, 3 to 4 parts of water chestnuts, 1 to 1.5 parts of passion fruit, 2 to 3 parts of lemon, 4 to 6 parts of rock sugar, 0.4 to 0.8 part of yeast for fruit wine fermentation, 0.02 to 0.025 part of mixed enzyme and 0.8 to 1.2 parts of plant extract. The invention also provides the making method for the yacon wine. The yacon wine prepared in the invention is rich in nutrients and capable of clearing the liver, removing toxic matters, strengthening the stomach, promoting digestion, maintaining beauty and improving human immunity, tastes delicious and has delicate fragrance, clear color and special nutritional value and health care effect.

Description

【Technical field】 [0001] The invention relates to the field of food processing, in particular to a yacon fruit wine and a preparation method thereof. 【technical background】 [0002] Yacon is also known as yacon and alpine holy fruit. Its origin is the Andean Plateau in South America. It was introduced to Yunnan, China. Regular consumption of yacon can effectively reduce hyperlipidemia, control cholesterol and diabetes, promote human metabolism, regulate the gastrointestinal tract, and cleanse the body. Fire detoxification, prevent acne, improve human immunity, and is a low-calorie food. Yacon cubes and leaves can be processed to make beverages. The potato cubes are similar to sweet potatoes. The potato cubes are juicy and do not contain starch. They can be eaten raw, fried or boiled. The taste is crisp and tender, slightly sweet and refreshing. It can be washed and peeled It can be eaten raw or stewed with chicken or pork ribs in soup. Its carbohydrates are not absorbed by ...

Claims

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Application Information

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IPC IPC(8): C12G3/02C12G3/06A61K36/899A61P1/16A61P39/02A61P1/14A61P17/00A61P37/04
CPCA61K36/185A61K36/285A61K36/287A61K36/73A61K36/752A61K36/89A61K36/899C12G3/02C12G3/06A61K2300/00
Inventor 韦朝胜
Owner 韦朝胜
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