Asparagus wine making process

Abstract

The invention belongs to the technical field of agricultural product reprocessing and in particular relates to an asparagus wine making process which comprises the following steps: 1, performing pretreatment, namely cleaning fresh asparagus without insects or rusting spots with clean water, draining off water, and cutting into granules; 2, performing fermentation, namely soaking the dried asparagus granules in a container, adding white sugar and a small amount of distiller's yeast layer by layer, sealing the container, and performing heat-preservation fermentation for 2-3 hours; 3, performingrough filtration, namely filtering off asparagus residues; 4, performing distillation, namely distilling an asparagus fermentation liquid obtained through filtration, and blending a stock solution ofasparagus wine till appreciate alcoholic strength; and 5, performing filtration ageing, namely filtering the adjusted asparagus wine with a precise filter, and performing sealed ageing for 2-3 months,thereby obtaining a product. By adopting the process, the asparagus is scientifically and reasonably applied to a wine brewing process, nutrient substances in asparagus are extracted into wine to themaximum extent, and the asparagus wine brewed by using the process has special faint scent and has a healthcare effect.

Description

technical field [0001] The invention belongs to the technical field of reprocessing of agricultural products, and in particular relates to a production process of asparagus wine. Background technique [0002] Asparagus enjoys the reputation of "King of Vegetables" in the international market. Asparagus is rich in various amino acids, proteins and vitamins, and its content is higher than that of ordinary fruits and vegetables, especially asparagine and trace elements selenium, molybdenum, and Chromium, manganese, etc., have the effect of regulating the body's metabolism and improving the body's immunity. They have strong inhibitory and pharmacological effects in the prevention and treatment of hypertension, heart disease, leukemia, blood cancer, edema, and cystitis. In addition, according to modern medical research, asparagus contains unique asparagine and a variety of saponin substances, asparagine is a substance that can inhibit the growth of cancer cells; asparagus als...

AI Technical Summary

Problems solved by technology

[0004] The main schemes of these processing technologies are: "Food Science" 1994.4 asparagus wine preparation process, Wang Zhongfeng, etc.; The solubility of alcohol can maximize the dissolution of nutrients in asparagus, but this method has high requirements on the quality of alcohol. Ordinary edible alcohol does not have the taste of wine produced by traditional wine making technology in China, so the entrance of this wine "Winemaking Technology" 1997.5 asparagus wine development, Wang Xiaofei squeezed asparagus juice, then added sugar and acid, inoculated yeast to directly ferment asparagus wine; this technology follows the consistent idea of ​​fruit wine production, and the alcohol content is relatively low , long-term drinking groups of more than 36 ° of white wine basically do not like the fruit wine of this alcohol degree; another example is the production process of asparagus wine disclosed by the patent notification number CN102304449A, which is to dry and pulverize asparagus with crushed asparagus after processing such as The sorghum and koji powder are fermented together, and then the distilled base wine is soaked with asparagus slices. The asparagus participating in the fermentation and distillation wine making are first crushed, and then dried at a temperature of 60-80°C (dried to The processing method of asparagus juice produced during the pulverization process until the asparagus juice no longer flows out). When making wine, on the one hand, during the drying process of asparagus, most of the nutrients in the asparagus will flow away with the flow of asparagus juice; 1. During the distillation process, a large number of nutrients contained in asparagus, such as metal trace substances Ca, K, Zn, etc., are left in the tank dregs and cannot be extracted well, so that the asparagus added during winemaking cannot be obtained scientifically and reasonably. Utilize, cause waste of asparagus

In addition, during the soaking process, some substances in the asparagus that affect the quality of the wine are directly extracted by the wine, affecting the quality of the wine, making the wine have an earthy taste, etc.