CN101602995B - Preparation process of pure natural sweet red wind made from red potato - Google Patents
Preparation process of pure natural sweet red wind made from red potato Download PDFInfo
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Abstract
The invention discloses a preparation process for pure natural sweet red wind made from red potato, which belongs to the field of food production process. The sweet red wine is made from purple sweet potatoes residue as raw material, the process includes steps of enzymolyzing purple sweet potato residue, putting into a temperature controlled fermentation tank, adding active Angel dry yeast for wine making, alcohol fermenting, aging from 1-20 months under the temperature of 10 DEG C., executing non-thermal sterilization treatment for 1-2 minutes with a 800-1000 watt rare earth ultrasonic transducer, and packaging. The invention adopts low temperature fermentation inoculants, a large amount of nutrients such as antioxidants, multiple amino-acids or the like are preserved by maximum in the whole treatment process. The sweet red wine has bright color, fragrance special for purple sweet potato, slightly sweet taste, pure mouth feeling, long aftertaste, without sediment or cloudiness, which is suitable for long-term storage, and convenient for taking. The wine has functions of blood circulation promotion, blood vessel softening, gastrointestinal function improvement, skin moistening or the like, is capable of suppressing generation of lipid peroxide, preventing human body aging, and has relative great cancer prevention effect.
Description
Technical field
The invention belongs to food-processing method, relate in particular to a kind of making method of pure natural sweet red wind made from red potato.
Background technology
Noticeable change has also taken place in Along with people's growth in the living standard, diet style, and people more pursue product nutrient contg and nourishing function when taste food.The sweet potato drought resisting, anti-lean, be prone to cultivation, output is high.China's sweet potato type is various, distribution is extensive, cultivation history is long, and sweet potato cultivated area and ultimate production all account for first place, the world.Along with China's population constantly increases, the agricultural-food demand constantly increases, and cultivated area constantly reduces, and water resources is more inadequate, and ecotope goes from bad to worse.China's grain demand is faced with immense pressure, and grain supply and demand are in tight equilibrium state for a long time, and the edible dry-matter of sweet potato unit surface occupies first of the various crops, appears suddenly day by day in the effect that ensures national food safety and energy security.
Moreover; Sweet potato still is a kind of nutritious dietotherapeutic protective foods; Ipomoea batatas contains plants trace element surplus food fibre, Serlabo, vitamin A, B, C, E and potassium, iron, copper, selenium, the calcium etc. 10; Also contain multiple amino acids such as tryptophane, L-Ala, the content of the Serlabo of sweet potato, VB1, VB2, VC and mineral substance such as iron, calcium all is higher than rice and wheat-flour.
The sweet potato genus basic food; Be good lower fat, low heat energy food; Have fat-reducing rarely known by the people, fitness, anticancer, reduce function such as blood cholesterol, often eat sweet potato and not only can keep blood acid-base balance, alleviate the body metabolism burden; And can improve human body to proteinic absorption and utilization ratio, particularly those are suffered from hypertension, obesity, the higher people of SUV certain curative effect is arranged.Contain a large amount of dietary celluloses in the sweet potato, can preventing constipation and intestinal tract disease, Mierocrystalline cellulose also combines with unsaturated fatty acids easily, can prevent the formation of SUV in the blood.Sweet potato has active effect to preventing " modern diseases " such as subhealth state and cardiovascular and cerebrovascular disease.So sweet potato can claim nutrition best balanced protective foods, is called one of optimal food of 21 century by many experts.
Rhizoma Dioscoreae esculentae enjoys high praise especially as the new variety of releasing in recent years.Contain antioxidant cyanidin(e) in the purple potato, it can stress can effectively remove radical to histiocytic damage by inhibited oxidation; Reduce the generation of oxyradical; Suppress lipid peroxidation, suppress tumour cell and form, so various health care functions such as anticancer, anti-oxidant are arranged.Rhizoma Dioscoreae esculentae is rich in Serlabo, cyanidin(e), can eliminate the intravital objectionable impurities of people, enhances human body resistibility, superfine product in the sweet potato family and natural life prolonging food especially.Rhizoma Dioscoreae esculentae contains mucus albumen, can safeguard blood vessel elasticity, and the hypertensive patient is had certain function of health care, but and the adipopexis of Prevention of Cardiovascular system, promote SUV to drain, prevent arteriosclerotic formation etc.
But after Rhizoma Dioscoreae esculentae starch producing or the beverage, the syrup that the potato slag remains 10%-14% and a large amount of fibers, pigment etc., deep processing such as can make wine.
Existing sweet red wine mostly is that raw material is produced with the Wine Grape, is that the method that raw material is made the sweet red wine of sweet potato is not appeared in the newspapers as yet with the Rhizoma Dioscoreae esculentae slag.
Summary of the invention
The object of the invention is to provide a kind of making method of pure natural sweet red wind made from red potato, it is characterized in that: the sweet red wine of said sweet potato utilizes the Rhizoma Dioscoreae esculentae slag to make for raw material, comprises the steps:
(1) 0.02wt%-0.09wt% according to purple potato slag weight adds glycase (α-Amylase; Beijing extensive and profound in meaning star biotechnology Ltd) and 0.2wt%-1.5wt% add cellulase (cellulase is green wooden enzyme Trichoderma Vride G.), fully mix;
(2) mixture that step (1) is obtained is packed in the temperature-controlled pool, is warming up to 50-65 ℃, is incubated 2-48 hour;
(3) product that step (2) is obtained carries out the zeyssatite suction filtration and obtains the purple potato Normal juice of filter clarification;
(4) product that step (3) is obtained is packed in the temperature controlled fermentation jar, adds the high reactivity Angel brewer's dried yeasts of 0.02wt%-0.1wt% gradually, the stirring and evenly mixing while dosing; Temperature is 23-40 ℃, ferments 3-7 days;
(5) mixed solution that step (4) is obtained carries out sample examination, in time stops fermentation according to detecting ethanol content and color, fragrance, taste;
(6) product that step (5) is obtained carries out the siphon filtration and filtrating is carried out pasteurization;
(7) product that step (6) is obtained placed 10-12 ℃ of following ageing 1-20 month;
(8) the product sample examination that step (7) is obtained carries out product preparing according to detected result, fragrance, taste and color;
(9) product that step (8) is obtained can carry out non-heat sterilized processing by device with 800-1000 watt of rare earth acoustic transducer, and carries out packing.
Color in said step (5), (8) is red
Beneficial effect of the present invention is: it adopts low temperature fermentation bacterial classification, the non-heat sterilized of rare earth acoustic transducer ability device; On the basis of at utmost preserving the original nutritive ingredient of Rhizoma Dioscoreae esculentae; Utilize the Rhizoma Dioscoreae esculentae slag to produce pure natural sweet red wind made from red potato; Rhizoma Dioscoreae esculentae nutrition is changed in the extra dry red wine sweet potato wine be able to prolonged preservation, instant edible.Give much attention to the protection of nutrition in the whole machining process process and preserve, the sweet red wine of the sweet potato that obtains is as clear as crystal, and is purplish red clear bright, do not have deposition, haze-free, still has the Rhizoma Dioscoreae esculentae special delicate fragrance, and taste is slightly sweet, and mouthfeel is pure, and aftertaste is long.The pure natural sweet red wind made from red potato that this kind method is produced contains a large amount of antioxidant, 18 seed amino acids, 5 kinds of carbohydrates (comprising monose and disaccharide), the ester class of flavour, alcohols, phenols, di-acetyl, 3-oxobutanol.Have the promotion blood circulation, eliminate human-body fatigue, vessel softening prevents arteriosclerosis, hypertension, mellitus, and control is fat, improves gastrointestinal function, effects such as skin care, and the ability LPO inhibitor prevents human senility, and the effect that gives protection against cancer is preferably arranged.
Embodiment
The invention provides a kind of making method of pure natural sweet red wind made from red potato.The sweet red wine of this sweet potato utilizes the Rhizoma Dioscoreae esculentae slag to make for raw material; Its making method comprises the steps:
(1) 0.02wt%-0.09wt% according to purple potato slag weight adds glycase (α-Amylase; Beijing extensive and profound in meaning star biotechnology Ltd) and 0.2wt%-1.5wt% add cellulase (cellulase is green wooden enzyme Trichoderma Vride G.), fully mix;
(2) mixture that step (1) is obtained is packed in the temperature-controlled pool, is warming up to 50-65 ℃, is incubated 2-48 hour;
(3) product that step (2) is obtained carries out the zeyssatite suction filtration and obtains the purple potato Normal juice of filter clarification;
(4) product that step (3) is obtained is packed in the temperature controlled fermentation jar, adds the high reactivity Angel brewer's dried yeasts of 0.02wt%-0.1wt% gradually, the stirring and evenly mixing while dosing.Temperature is controlled at 23-40 ℃, ferments 3-7 days; Wherein high reactivity Angel brewer's dried yeasts is 2.614 active distillery yeasts, and relevant evidence is provided when " a kind of preparation method ZL200410062213.3 of former nutrition mulberry fruit fruit vinegar " applies for.
(5) mixed solution that step (4) is obtained carries out sample examination, and according to detecting ethanol content and color (redness), fragrance, taste in time stop fermentation;
(6) product that step (5) is obtained carries out the siphon filtration and filtrating is carried out pasteurization;
(7) product that step (6) is obtained placed 10-12 ℃ of following ageing 1-20 month;
(8) the product sample examination that step (7) is obtained carries out product preparing according to detected result, fragrance, taste and color;
(9) product that step (8) is obtained can carry out non-heat sterilized processing 1-3 minute by device with 800-1000 watt of rare earth acoustic transducer, and carries out packing.
The specific embodiment of giving an example below further specifies the inventive method.
Embodiment 1
The making of pure natural sweet red wind made from red potato comprises the steps:
(1) 0.02wt% according to purple potato slag weight adds glycase and 0.2wt% adding cellulase, fully mixes;
(2) mixture that step (1) is obtained is packed in the temperature-controlled pool, is warming up to 65 ℃, is incubated 2 hours;
(3) product that step (2) is obtained carries out the zeyssatite suction filtration and obtains the purple potato Normal juice of filter clarification;
(4) product that step (3) is obtained is packed in the temperature controlled fermentation jar, adds the high reactivity Angel brewer's dried yeasts of 0.02wt% gradually, the stirring and evenly mixing while dosing.Temperature is controlled at 23 ℃, ferments 3 days.
(5) mixed solution that step (4) is obtained carries out sample examination, and according to detecting ethanol content and color (redness), fragrance, taste in time stop fermentation;
(6) product that step (5) is obtained carries out the siphon filtration and filtrating is carried out 70 ℃ of sterilization 15min;
(7) product that step (6) is obtained places 12 ℃ of following ageing 1 month;
(8) the product sample examination that step (7) is obtained carries out product preparing according to detecting ethanol content and color (redness), fragrance, taste;
(9) product that step (8) is obtained can carry out non-heat sterilized processing 1 minute by device with 1000 watts of rare earth acoustic transducers, and carries out packing.
Embodiment 2
The making of pure natural extra dry red wine sweet potato wine comprises the steps:
(1) 0.09wt% according to purple potato slag weight adds glycase and 1.5wt% adding cellulase, fully mixes;
(2) mixture that step (1) is obtained is packed in the temperature-controlled pool, is warming up to 50, is incubated 48 hours;
(3) product that step (2) is obtained carries out the zeyssatite suction filtration and obtains the purple potato Normal juice of filter clarification;
(4) product that step (3) is obtained is packed in the temperature controlled fermentation jar, adds the high reactivity Angel brewer's dried yeasts of 0.1wt% gradually, the stirring and evenly mixing while dosing.Temperature is controlled at 40 ℃, ferments 7 days.
(5) mixed solution that step (4) is obtained carries out sample examination, in time stops fermentation according to detecting ethanol content and color (redness), fragrance, taste;
(6) product that step (5) is obtained carries out the siphon filtration and filtrating is carried out pasteurization;
(7) product that step (6) is obtained places 10 ℃ of following ageing 20 months;
(8) the product sample examination that step (7) is obtained carries out product preparing according to detecting ethanol content and color (redness), fragrance, taste;
(9) product that step (8) is obtained can carry out non-heat sterilized processing 1 minute by device with 1000 watts of rare earth acoustic transducers, and carries out packing.
Embodiment 3
The making of pure natural extra dry red wine sweet potato wine comprises the steps:
(1) 0.05wt% according to purple potato slag weight adds glycase and 1.0wt% adding cellulase, fully mixes;
(2) mixture that step (1) is obtained is packed in the temperature-controlled pool, is warming up to 55 ℃, is incubated 10 hours;
(3) product that step (2) is obtained carries out the zeyssatite suction filtration and obtains the purple potato Normal juice of filter clarification;
(4) product that step (3) is obtained is packed in the temperature controlled fermentation jar, adds the high reactivity Angel brewer's dried yeasts of 0.05wt% gradually, the stirring and evenly mixing while dosing.Temperature is controlled at 30 ℃, ferments 5 days.
(5) mixed solution that step (4) is obtained carries out sample examination, in time stops fermentation according to detecting index ethanol content and color (redness), fragrance, taste;
(6) product that step (5) is obtained carries out the siphon filtration and filtrating is carried out pasteurization;
(7) product that step (6) is obtained places 11 ℃ of following ageing 8 months;
(8) the product sample examination that step (7) is obtained carries out product preparing according to detecting ethanol content and color (redness), fragrance, taste;
(9) product that step (8) is obtained can carry out non-heat sterilized processing 2 minutes by device with 900 watts of rare earth acoustic transducers, and carries out packing.
Claims (4)
1. the making method of a pure natural sweet red wind made from red potato is characterized in that: it is that raw material is made that the sweet red wine of said sweet potato utilizes the Rhizoma Dioscoreae esculentae slag; The making method of said pure natural sweet red wind made from red potato comprises the steps:
(1) 0.02wt%-0.09wt% according to purple potato slag weight adds glycase and 0.2wt%-1.5wt% adding cellulase, fully mixes;
(2) mixture that step (1) is obtained is packed in the temperature-controlled pool, is warming up to 50-65 ℃, is incubated 2-48 hour;
(3) product that step (2) is obtained carries out the zeyssatite suction filtration and obtains the purple potato Normal juice of filter clarification;
(4) product that step (3) is obtained is packed in the temperature controlled fermentation jar, adds the high reactivity Angel brewer's dried yeasts of 0.02wt%-0.1wt% gradually, the stirring and evenly mixing while dosing, and temperature is controlled at 23-40 ℃, ferments 3-7 days;
(5) mixed solution that step (4) is obtained carries out sample examination, in time stops fermentation according to detecting index ethanol content and color, fragrance, taste;
(6) product that step (5) is obtained carries out the siphon filtration and filtrating is carried out pasteurization;
(7) product that step (6) is obtained placed 10-12 ℃ of following ageing 1-20 month;
(8) the product sample examination that step (7) is obtained carries out product preparing according to detecting ethanol content and color, fragrance, taste;
(9) product that step (8) is obtained can carry out non-heat sterilized processing 1-3 minute by device with 800-1000 watt of rare earth acoustic transducer, and carries out packing.
2. according to the making method of the said pure natural sweet red wind made from red potato of claim 1, it is characterized in that: said high reactivity Angel brewer's dried yeasts is 2.614 active distillery yeasts.
3. according to the making method of the said pure natural sweet red wind made from red potato of claim 1, it is characterized in that: said cellulase is green wooden enzyme Trichoderma Vride G..
4. according to the making method of the said pure natural sweet red wind made from red potato of claim 1, it is characterized in that: the color in said step (5), (8) is for red.
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Families Citing this family (3)
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| CN102146326B (en) * | 2010-12-24 | 2013-03-20 | 青岛琅琊台集团股份有限公司 | Comprehensive process for simultaneously preparing series colorful purple sweet potato wine and purple sweet potato pigment |
| CN105018274A (en) * | 2014-08-05 | 2015-11-04 | 中食兆业(北京)食品发展有限公司 | Mulberry and purple potato wine and making method thereof |
| CN111560299B (en) * | 2020-05-20 | 2023-04-07 | 紫云自治县紫香源农林科技有限责任公司 | Method for making sweet potato fruit wine |
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| CN101074445A (en) * | 2006-05-17 | 2007-11-21 | 杨蕴力 | Method for preparing absolute alcohol by purple potato dregs after extracting pigment |
| CN101195836A (en) * | 2008-01-04 | 2008-06-11 | 广西明阳生化科技股份有限公司 | Novel technique for producing manioc waste ethanol |
| CN101270370A (en) * | 2008-03-17 | 2008-09-24 | 张永浩 | Method for producing ethanol and cultivating edible mushroom with manioc waste |
| CN101423848A (en) * | 2008-09-25 | 2009-05-06 | 中粮集团有限公司 | Method for preparing ethanol by using raw material containing manioc waste |
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Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101074445A (en) * | 2006-05-17 | 2007-11-21 | 杨蕴力 | Method for preparing absolute alcohol by purple potato dregs after extracting pigment |
| CN101195836A (en) * | 2008-01-04 | 2008-06-11 | 广西明阳生化科技股份有限公司 | Novel technique for producing manioc waste ethanol |
| CN101270370A (en) * | 2008-03-17 | 2008-09-24 | 张永浩 | Method for producing ethanol and cultivating edible mushroom with manioc waste |
| CN101423848A (en) * | 2008-09-25 | 2009-05-06 | 中粮集团有限公司 | Method for preparing ethanol by using raw material containing manioc waste |
Non-Patent Citations (3)
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