Purple sweet potato and black garlic wine and preparation method of same
A technology of black garlic wine and purple sweet potato, which is applied in the preparation of alcoholic beverages, biochemical equipment and methods, methods based on microorganisms, etc., can solve the problems of lack of deep processing, etc., and achieve enhanced health care functions, reduced viscosity, rich and mellow taste Effect
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Embodiment 1
[0037] Embodiment 1. The present embodiment specifically describes a kind of preparation method of purple potato black garlic wine.
[0038] (1) Select purple sweet potatoes without injury, disease or mildew, wash and drain the water, cut them into pieces, steam them for 30-40 minutes until they are fully cooked, then add water, mix them, and beat them according to the ratio of material to liquid 1:1. For purple sweet potato pulp, add 0.05% of the mass of purple sweet potato pulp with citric acid for color protection, add pectinase according to 0.1% of the weight of purple sweet potato pulp, mix evenly, keep warm at 60°C for 3 hours, and perform enzymatic hydrolysis to obtain purple sweet potato pulp Liquid A;
[0039] (2) Adjust the pH to 6.0, add α-amylase at a ratio of 0.1KNU / g purple potato starch, heat up to 95°C and liquefy for 60 minutes to obtain purple potato feed liquid B;
[0040] (3) Cool the purple sweet potato feed liquid B to 70°C, adjust the pH of the feed liq...
Embodiment 2
[0045] Embodiment 2. The present embodiment specifically describes a kind of preparation method of purple sweet potato black garlic wine.
[0046] (1) Select purple sweet potatoes with no injury, disease or mildew, wash and drain the water, cut them into pieces, steam them for 30-40 minutes until they are fully cooked, add water, mix them, and beat them according to the ratio of material to liquid 1:5 to obtain purple sweet potatoes. Potato pulp, adding 0.08% of purple potato pulp ascorbic acid for color protection, adding pectinase according to 0.01% of the weight of purple sweet potato pulp, mixing evenly, incubating at a temperature of 55° C. for 1 hour, and performing enzymatic hydrolysis to obtain purple sweet potato feed liquid A ;
[0047] (2) Adjust the pH to 6.4, add α-amylase at a ratio of 0.15KNU / g purple potato starch, heat up to 90°C and liquefy for 30 minutes to obtain purple potato feed liquid B;
[0048] (3) Cool the purple sweet potato feed liquid B to 50°C, ...
Embodiment 3
[0053] Embodiment 3. The present embodiment specifically describes a kind of preparation method of purple sweet potato black garlic wine.
[0054] (1) Select purple sweet potatoes with no injury, disease or mildew, wash and drain the water, cut them into pieces, steam them for 30-40 minutes until they are fully cooked, add water, mix them, and beat them according to the ratio of material to liquid 1:3 to obtain purple sweet potatoes. Potato pulp, add 0.03% of purple potato pulp ascorbic acid and 0.08% of purple potato pulp citric acid for color protection, add pectinase according to 0.05% of the weight of purple sweet potato pulp, mix evenly, and keep warm at 60°C for 2h, Carry out enzymatic hydrolysis to obtain purple sweet potato feed liquid A;
[0055] (2) Adjust the pH to 6.2, add α-amylase at a ratio of 0.12KNU / g purple potato starch, heat up to 95°C and liquefy for 60 minutes to obtain purple potato feed liquid B;
[0056] (3) Cool the purple sweet potato feed liquid B ...
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