Okra wine and preparation method thereof
An okra and back-stage technology, which is applied in the field of preparation of natural okra wine, can solve the problems of inability to satisfy the pursuit of green food, no addition, destruction of okra tissue components, nutrient substances, weakening of market competitiveness, etc. Market and consumer demand, more nutritious taste, rich layered effect
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preparation example Construction
[0039] (2) Preparation of fermentation broth
[0040] Adjust the sugar content of the mixed material prepared in the above step (5), adjust the sugar content to 11 degrees, adjust the pH to 4.2 with citric acid, sterilize the adjusted mixed material in hot water at 85°C for 15 minutes to remove miscellaneous bacteria, and then Let cool and set aside.
[0041] (3) Optimization of the proportion of compound yeast strains
[0042] Four factors and three levels of orthogonal experiments were used to optimize the proportions of three strains of wine yeast, aromatic yeast and S. cerevisiae hyperactive yeast. The factor levels are shown in Table 1. Adjust the cell concentration of the primary expansion culture solution to 10 8 cells / mL, the three primary culture solutions were inserted into the new malt medium according to the ratio of the orthogonal experiment scheme, and placed in a shaker (28°C, 180r / min) for about 16h, so that the number of bacteria reached 10 7 -10 8 individ...
Embodiment 1
[0052] a okra wine
[0053] (1) Impurity removal: select 65kg of fresh, plump and complete okra and rinse with clean water to remove impurities;
[0054] (2) Pretreatment: The okra after cleaning is blanched at 50°C for 40-60s, then placed in cold water at 2°C for 3.5 minutes;
[0055] (3) Slicing: cut the cooled okra into 4mm slices;
[0056] (4) Preparation of auxiliary materials: Take 18kg of jujube, 8kg of wolfberry, and 8kg of hawthorn, take the raw materials, place them at -40°C and 5-20Pa for 48 hours in vacuum, and grind them into powder to obtain auxiliary materials;
[0057] (5) Prepare the mixed material: after mixing the okra slices and auxiliary materials evenly, add 1.3 times the amount of water, and then add 27 kg of sucrose to dissolve to obtain the mixed material;
[0058] (6) Fermentation: Put the mixed material in a fermenter, add 0.4% compound yeast preparation and mix well, then carry out three-stage gradient fermentation, the first stage fermentation te...
Embodiment 2
[0064] a okra wine
[0065] The preparation method is the same as in Example 1, except that the raw material ratio of the okra wine is as follows: 60 kg of okra, 15 kg of jujube, 5 kg of wolfberry, 5 kg of hawthorn, 25 kg of sucrose, and the fermentation time is 9 days.
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