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Preparation method of abelmoschus esculentus fermented wine bright in color

A technology for fermenting wine and okra tender fruit, applied in the field of wine making, can solve the problems of easy browning, unfavorable fermentation, affecting taste, etc., and achieve the effects of solving easy turbidity, improving clarity and improving quality

Inactive Publication Date: 2018-03-23
合肥市绿之林农业开发有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, due to the high viscosity of okra slurry, it is not conducive to fermentation, and its fermented wine contains pectin, protein and other components, which are prone to browning, turbidity, precipitation and other phenomena during storage, which will affect its taste.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0024] A kind of preparation method of the bright okra fermented wine that the present invention proposes comprises the following steps:

[0025] S1. Picking: pick the fresh flowers and tender okra fruits of okra, clean them, and mix them to obtain the okra mixture;

[0026] S2, blanching: adding the blanching treatment liquid into the generator furnace of the steam blanching machine, using the steam generated by it to blanch the okra mixture and cooling it;

[0027] S3. Homogenization: add water to the blanched okra mixture, add lemon juice dropwise in the water, and homogenate to obtain okra homogenate;

[0028] S4. Enzymolysis: add a compound enzyme preparation to the okra homogenate for enzymolysis, the compound enzyme preparation includes cellulase, pectinase and papain, and inactivates the enzyme to obtain an enzymolysis solution;

[0029] S5. Fermentation: insert Aspergillus oryzae and yeast into the okra enzymatic solution, and ferment to obtain a fermented solution; ...

Embodiment 2

[0032] A kind of preparation method of the bright okra fermented wine that the present invention proposes comprises the following steps:

[0033] S1. Picking: pick the fresh flowers and tender okra fruits of okra, clean them, mix them according to the weight ratio of okra flowers and tender fruits at 1:10, and obtain the okra mixture;

[0034] S2. Blanching: Add the blanching treatment liquid into the generator furnace of the steam blanching machine, and use the steam generated to blanch and cool the okra mixture; wherein, the blanching treatment liquid is composed of the following components by weight : 0.1 part of L-cysteine ​​hydrochloride, 7 parts of honey, 15 parts of vegetable oil, 1000 parts of water, the steam blanching temperature is 100℃, and the processing time is 60s;

[0035] S3. Homogenization: add water to the blanched okra mixture, drop lemon juice into the water, the weight ratio of the okra mixture to water is 1:1, and homogenize to obtain a okra homogenate; ...

Embodiment 3

[0040] A kind of preparation method of the bright okra fermented wine that the present invention proposes comprises the following steps:

[0041] S1. Picking: pick the fresh flowers and tender okra fruits of okra, clean them, mix them according to the weight ratio of okra flowers and tender fruits at 1:12, and obtain the okra mixture;

[0042] S2. Blanching: Add the blanching treatment liquid into the generator furnace of the steam blanching machine, and use the steam generated to blanch and cool the okra mixture; wherein, the blanching treatment liquid is composed of the following components by weight : 0.15 parts of L-cysteine ​​hydrochloride, 10 parts of honey, 20 parts of vegetable oil, 1000 parts of water, the steam blanching temperature is 105℃, and the processing time is 80s;

[0043] S3. Homogenization: add water to the blanched okra mixture, drop lemon juice into the water, the weight ratio of the okra mixture to water is 1:1.5, and homogenize to obtain a okra homogen...

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PUM

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Abstract

The invention discloses a preparation method of abelmoschus esculentus fermented wine bright in color, and belongs to the technical field of wine preparation. The preparation method comprises following steps; harvesting, blanching, homogenating, enzymatic hydrolysis, fermentation, and clarification. According to the preparation method, a blanching treatment liquid is adopted for steam blanching treatment of flowers and tender fruits of abelmoschus esculentus, so that the activity of oxidase in the raw materials can be inhibited and destroyed, and the color of an obtained slurry is protected from browning; cellulase, pectase, and papain are adopted for enzymatic hydrolysis of the obtained slurry, on one hand, the cell walls are destroyed, effective dissolving out of functional components incells is realized, and large molecules are conversed into small molecules via hydrolysis, and on the other hand, the viscosity of the slurry is reduced, so that it is beneficial for subsequent fermentation; aspergillus oryzae and yeast are adopted for co-fermentation, so that conversion rate is increased; a clarifying agent is adopted for clarifying treatment of an obtained fermented solution soas to increase the clarification degree of an obtained fermented wine. The color of the obtained abelmoschus esculentus fermented wine is transparent and stable; the fragrance is mellow; the nutritional value is high; and health care effect is achieved.

Description

technical field [0001] The invention relates to the technical field of wine making, in particular to a method for preparing fermented okra wine with bright color and luster. Background technique [0002] Okra belongs to the genus Okra of Malvaceae, also known as okra and okra, and is widely distributed in Hainan, Guangdong, Guangxi, Zhejiang, Hunan, Sichuan, Henan and other provinces. The nutritional and health value of okra is very high, and each part contains hemicellulose, cellulose and lignin. Okra is low in fat and sugar, and its tender fruit is rich in nutrition, with high protein and calcium content. It is determined that every 100 grams of tender fruit contains 2 grams of protein, 0.1 gram of fat, 2.7 grams of sugar, 52 micrograms of vitamin A, and 0.05 milligrams of vitamin B1. , vitamin B20.09 mg, vitamin C 4 mg, calcium 45 mg, phosphorus 65 mg, iron 0.1 mg, selenium 0.51 micrograms. The tender fruit also contains a viscous mixture composed of polygalacturonic ac...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12G3/02
CPCC12G3/02
Inventor 罗华云胡传芳
Owner 合肥市绿之林农业开发有限公司
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