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Purple sweet potato thick wine and preparation method thereof

A technology of purple sweet potato and thick wine, which is applied in the field of wine making, can solve the problems of few research reports on purple sweet potato thick wine, and achieve the effect of rich and mellow taste, high antioxidant activity, sweet and smooth taste

Inactive Publication Date: 2019-03-19
XUZHOU INST OF AGRI SCI IN JIANGSU XUHUAI DISTRICT (JIANGSU XUZHOU SWEETPOTATO CENT)
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

As the production of thick wine enters the development of industrialization, some health-care thick wines with new tastes are gradually developed, including Huanggui thick wine, wolfberry thick wine, kiwifruit thick wine, etc., but the relevant research reports on purple sweet potato thick wine are few few

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0034] The preparation method of embodiment 1. purple sweet potato thick wine.

[0035] (1) Color protection: 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 to mix them according to the ratio of material to liquid 1:1, Beating to obtain purple sweet potato pulp, adding 0.05% citric acid to protect the color of the purple sweet potato pulp.

[0036] (2) Ultrasonic treatment: the color-protected purple sweet potato pulp was ultrasonically treated for 30 minutes under the conditions of power 400W and water bath temperature 40°C.

[0037] (3) Enzymolysis: Then add pectinase and cellulase 3GCU / g purple sweet potato pulp according to 0.1% of the weight of purple sweet potato pulp, mix well, keep warm at 60°C for 3 hours, and perform enzymolysis to obtain purple sweet potato Feed liquid A.

[0038](4) Liquefaction: adjust the pH to 6.0, add 8 U / g...

Embodiment 2

[0044] The preparation method of embodiment 2. purple sweet potato thick wine.

[0045] (1) Color protection: select purple sweet potatoes without injury, disease or mildew, wash and drain the water, then cut them into pieces, steam for 30-40 minutes until they are fully cooked, then add water to mix according to the ratio of material to liquid 1:5, Beating to obtain purple sweet potato pulp, adding 0.08% of ascorbic acid to protect the color of the purple sweet potato pulp.

[0046] (2) Ultrasonic treatment: Ultrasonic treatment of the color-protected purple sweet potato pulp for 10 min at a power of 60W and a water bath temperature of 60°C.

[0047] (3) Enzymolysis: Then add pectinase according to 0.01% of the weight of purple sweet potato pulp, and 0.5GCU / g purple sweet potato pulp of cellulase, mix evenly, keep warm at a temperature of 55°C for 1h, and carry out enzymolysis to obtain purple sweet potato pulp. Potato feed liquid A.

[0048] (4) Liquefaction: adjust the pH...

Embodiment 3

[0054] The preparation method of embodiment 3. purple sweet potato thick wine.

[0055] (1) Color protection: 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 to mix them according to the ratio of material to liquid 1:3, Beating to obtain purple sweet potato pulp, adding 0.03% of purple sweet potato pulp by weight ascorbic acid and purple sweet potato pulp by 0.08% by weight of citric acid for color protection.

[0056] (2) Ultrasonic treatment: the color-protected purple sweet potato pulp was ultrasonically treated for 60 minutes under the conditions of power 200W and water bath temperature 50°C.

[0057] (3) Enzymolysis: Then add pectinase according to 0.05% of the weight of purple sweet potato pulp, and 1GCU of cellulase / g purple sweet potato pulp, mix evenly, keep warm at 60°C for 2 hours, and perform enzymolysis to obtain purple sweet pot...

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PUM

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Abstract

The invention provides purple sweet potato thick wine and a preparation method thereof, and relates to the field of wine preparation. The invention is intended to solve the problem how to prepare thewine through the deep processing of sweet purple potatoes. The preparation method comprises the following steps of: steaming the sweet purple potatoes, adding water, pulping, carrying out color protection, ultrasonic treatment, enzymatic hydrolysis, liquefaction and saccharification in sequence to obtain feed liquid, then fermenting the feed liquid by using lactic acid bacteria and saccharomyces cerevisiae in sequence, and finally compounding the feed liquid, white sugar, citric acid and edible essence to prepare the purple sweet potato thick wine. The preparation method is suitable for the development and production of sweet purple potato deep processing products.

Description

technical field [0001] The invention relates to the field of wine making, in particular to a purple sweet potato thick wine and a preparation method thereof. Background technique [0002] Sweet potato is a root tuber plant of Convolvulaceae, known as the seventh largest carbohydrate source crop in the world. It has the characteristics of wide growth range, barren tolerance, drought tolerance, high and stable yield and so on. Sweet potato used to be one of the most stable carbohydrate source crops in Asia and Africa, and played a huge role in solving the population growth and food and clothing problems in developing countries. In recent years, my country's sweet potato planting area has stabilized at 4.5 million hectares, accounting for 45%-50% of the world's total sweet potato area. The annual total output is about 100 million tons, accounting for 75% of the world's total. It is the world's largest sweet potato production and consumer country. [0003] Purple sweet potato i...

Claims

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Application Information

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IPC IPC(8): C12G3/02C12R1/225C12R1/865
CPCC12G3/02
Inventor 岳瑞雪钮福祥孙健徐飞朱红张毅王洪云张文婷
Owner XUZHOU INST OF AGRI SCI IN JIANGSU XUHUAI DISTRICT (JIANGSU XUZHOU SWEETPOTATO CENT)
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