CN103695253A - Low-alcohol content rhizoma dioscoreae drink and preparation method thereof - Google Patents
Low-alcohol content rhizoma dioscoreae drink and preparation method thereof Download PDFInfo
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- CN103695253A CN103695253A CN201410017131.0A CN201410017131A CN103695253A CN 103695253 A CN103695253 A CN 103695253A CN 201410017131 A CN201410017131 A CN 201410017131A CN 103695253 A CN103695253 A CN 103695253A
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Abstract
The invention discloses a low-alcohol content rhizoma dioscoreae drink and a preparation method thereof. The low-alcohol content rhizoma dioscoreae drink comprises rhizoma dioscoreae powder, glucoamylase, alpha-amylase, cellulase, yeast and water. In the early fermentation process of the drink prepared from the raw material rhizoma dioscoreae by natural fermentation, saccharomyces cerevisiae is added for fermentation, the fermentation is safe and pollution-free and belongs to natural fermentation, the nutritional value is high, and the taste is mellow and normal; in later blending, no other substances are added while the original taste and flavor in fermentation are maintained at the utmost, the alcohol content is less than or equal to 5%, and the nutritional value is rich; moreover, relatively few products of the kind are developed at present, thus the low-alcohol content rhizoma dioscoreae drink has broad market prospects.
Description
Technical field
The present invention relates to a kind of beverage of low-alcoholic, be specially low wine degree Yam beverage and preparation method thereof.
Background technology
Chinese yam " qi-restoratives in main wound, except fever and chills perverse trend, invigorating the spleen and replenishing QI power, longue meat, takes normal hearing and eyesight for a long time ".Many classic doctor's nationalitys have all been done very high evaluation to Chinese yam.In iron rod yam containing the abundant DHEA(youth factor), be extremely important a kind of movable material in human life activity, iron rod yam is precious simply Chinese medicinal materials, by ancient Chinese medicine doctor, is praised highly, and praises as longevity factor the good medicine delicacies of dietotherapeutic.As Chinese medicine, it can make multiple pill, as edible in confession people such as LIUWEI DIHUANG WAN.As food vegetables, its exquisiteness is smooth, and other tool local flavor, as Chinese yam in hot toffee, jujube paste Chinese yam etc.In iron rod yam, containing saponin(e, phlegmatic temperament, choline, Chinese yam alkali, starch, glycoprotein, free amino acid, polyphenoloxidase, vitamins C, iodine matter, 16 seed amino acids, also have the various trace elements such as iron, copper, zinc, manganese, calcium.
But Chinese yam processing is at present comparatively single, and added value of product is low.
Summary of the invention
Technical problem solved by the invention is to provide the nutritious low wine degree Yam beverage of a kind of benefit, to solve the problem proposing in above-mentioned background technology.
For achieving the above object, the invention provides following technical scheme:
Low wine degree Yam beverage, comprises following composition: Rhizoma Dioscoreae powder, saccharifying enzyme, a-amylase, cellulase, activation yeast, water; The volume ratio of described saccharifying enzyme, a-amylase, cellulase and activation yeast is 1.25:0.375:0.5:2.
As preferably, the enzyme activity of described saccharifying enzyme and a-amylase and cellulase is respectively 8000u/mL and 2000u/mL and 2000u/mL.
The preparation method of low wine degree Yam beverage, comprises the following steps:
(1) make activation yeast: the glucose that is 2% by active dry yeast and water and concentration, at 40 ℃ of Water Unders, bathe 15-45min, as activating, yeast is standby;
(2) Rhizoma Dioscoreae powder and water are poured in fermentation flask and mixed, add saccharifying enzyme, amylase, add activation yeast, fully mix, the pH that controls initial mixing liquid is 4.0, then puts into 28-32 ℃ of constant-temperature table fermentation culture, after 45-55h, takes out;
(3) fermented product after having fermented adds water mill slurry, then to adding citric acid in gained emulsion, regulates, and the pH that makes gained emulsion is 5.0, and emulsion is warming up to 40～60 ℃, and carries out homogeneous for the first time at 20～40MPa;
(4) in the emulsion after homogeneous for the first time completes, add the xanthan gum that is equivalent to emulsion quality 0.04% and the vegetable fat powder that is equivalent to emulsion quality 0.01%, at 10～20MPa, carry out homogeneous for the second time;
(5) sterilising packaging.
As preferably, in step (1), the weight part ratio of described active dry yeast and water is 1:5-10.
As preferably, in step (2), the weight part ratio of described Rhizoma Dioscoreae powder and water is 50:125.
As preferably, in step (3), the weight part ratio of described fermented product and the water that adds is 1:10.
In sum, beneficial effect of the present invention:
The present invention has embodied contemporary drink production and the propensity to consume, has broken the single situation of Chinese yam processing, has improved added value of product, and the present invention adopts and adds fermentation by saccharomyces cerevisiae in prior fermentation process, safety non-pollution, and belong to spontaneous fermentation, be of high nutritive value, taste pure just; Later stage allotment has also as much as possible retained the genuineness of fermenting, wine degree≤5% without adding any other.Support to be worth and enrich, develop at present this series products less, therefore there are wide market outlook.
Embodiment
Below in conjunction with the embodiment of the present invention, the technical scheme in the embodiment of the present invention is clearly and completely described, obviously, described embodiment is only the present invention's part embodiment, rather than whole embodiment.Embodiment based in the present invention, those of ordinary skills, not making the every other embodiment obtaining under creative work prerequisite, belong to the scope of protection of the invention.
Embodiment 1
Low wine degree Yam beverage and preparation method thereof: take 50 g Rhizoma Dioscoreae powders, 125mL water mixes in 500mL fermentation flask, adds saccharifying enzyme 200 u/g, amylase 15 u/g, cellulase 20 u/g, adds activation yeast 1 * 10
7cell/mL, fully mixes, and adjusts initial pH 4.0, and fermentation culture in 30 ℃ of constant-temperature tables, takes out after 48h.
Ratio with 1:10 adds water mill slurry, and adding citric acid regulates the pH5.0 of gained emulsion, is warming up to 40～60 ℃, at 20～40MPa, carries out homogeneous for the first time; Then in the emulsion after homogeneous, add be equivalent to emulsion quality 0.04% xanthan gum, 0.01% vegetable fat powder,, at 10～20MPa, carry out homogeneous for the second time.Sterilising packaging.
To those skilled in the art, obviously the invention is not restricted to the details of above-mentioned one exemplary embodiment, and in the situation that not deviating from spirit of the present invention or essential characteristic, can realize the present invention with other specific form.Therefore, no matter from which point, all should regard embodiment as exemplary, and be nonrestrictive, scope of the present invention is limited by claims rather than above-mentioned explanation, is therefore intended to include in the present invention dropping on the implication that is equal to important document of claim and all changes in scope.
In addition, be to be understood that, although this specification sheets is described according to embodiment, but not each embodiment only comprises an independently technical scheme, this narrating mode of specification sheets is only for clarity sake, those skilled in the art should make specification sheets as a whole, and the technical scheme in each embodiment also can, through appropriately combined, form other embodiments that it will be appreciated by those skilled in the art that.
Claims (5)
1. low wine degree Yam beverage, is characterized in that, comprises following composition: Rhizoma Dioscoreae powder, saccharifying enzyme, a-amylase, cellulase, yeast, water; The volume ratio of described saccharifying enzyme, a-amylase, cellulase and activation yeast is 1.25:0.375:0.5:2.
2. low wine degree Yam beverage according to claim 1, is characterized in that, the enzyme activity of described saccharifying enzyme and a-amylase and cellulase is respectively 8000u/mL and 2000u/mL and 2000u/mL.
3. the preparation method of the low wine degree Yam beverage as described in right, it is characterized in that, comprise the following steps: (1) makes activation yeast: the glucose that is 2% by active dry yeast and water and concentration, at 40 ℃ of Water Unders, bathe 15-45min, as activating, yeast is standby;
(2) Rhizoma Dioscoreae powder and water are poured in fermentation flask and mixed, add saccharifying enzyme, amylase, add activation yeast, fully mix, the pH that controls initial mixing liquid is 4.0, then puts into 28-32 ℃ of constant-temperature table fermentation culture, after 45-55h, takes out;
(3) fermented product after having fermented adds water mill slurry, then to adding citric acid in gained emulsion, regulates, and the pH that makes gained emulsion is 5.0, and emulsion is warming up to 40～60 ℃, and carries out homogeneous for the first time at 20～40MPa;
(4) in the emulsion after homogeneous for the first time completes, add the xanthan gum that is equivalent to emulsion quality 0.04% and the vegetable fat powder that is equivalent to emulsion quality 0.01%, at 10～20MPa, carry out homogeneous for the second time;
(5) sterilising packaging.
4. the preparation method of low wine degree Yam beverage according to claim 3, is characterized in that, in step (2), the weight part ratio of described Rhizoma Dioscoreae powder and water is 50:125.
5. the preparation method of low wine degree Yam beverage according to claim 3, is characterized in that, in step (3), described fermented product is 1:10 with the weight part ratio of the water adding.
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| CN201410017131.0A CN103695253A (en) | 2014-01-15 | 2014-01-15 | Low-alcohol content rhizoma dioscoreae drink and preparation method thereof |
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Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN104388241A (en) * | 2014-11-06 | 2015-03-04 | 北京市农林科学院 | Low-alcohol fermented purple yam beverage and preparation method thereof |
| CN105661225A (en) * | 2016-01-17 | 2016-06-15 | 陕西普素生物科技有限公司 | Fully fermented compound beverage and preparation process thereof |
| CN105950340A (en) * | 2016-05-26 | 2016-09-21 | 山东双陵春生物科技股份有限公司 | Yam and honey wine |
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| CN101306089A (en) * | 2008-04-23 | 2008-11-19 | 王怀能 | Low degree fermented beverage wine for treating diabetes |
| CN101935601A (en) * | 2010-09-15 | 2011-01-05 | 陕西科技大学 | Method for preparing low apricot wine beverage |
| CN103013739A (en) * | 2012-10-19 | 2013-04-03 | 南宁市那楼淮山产业化专业合作社 | Dioscorea opposite wine and technology for making same |
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Patent Citations (3)
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| CN101306089A (en) * | 2008-04-23 | 2008-11-19 | 王怀能 | Low degree fermented beverage wine for treating diabetes |
| CN101935601A (en) * | 2010-09-15 | 2011-01-05 | 陕西科技大学 | Method for preparing low apricot wine beverage |
| CN103013739A (en) * | 2012-10-19 | 2013-04-03 | 南宁市那楼淮山产业化专业合作社 | Dioscorea opposite wine and technology for making same |
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Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104388241A (en) * | 2014-11-06 | 2015-03-04 | 北京市农林科学院 | Low-alcohol fermented purple yam beverage and preparation method thereof |
| CN104388241B (en) * | 2014-11-06 | 2016-08-31 | 北京市农林科学院 | A kind of Rhizoma Dioscoreae low alcohol fermented beverage and preparation method thereof |
| CN105661225A (en) * | 2016-01-17 | 2016-06-15 | 陕西普素生物科技有限公司 | Fully fermented compound beverage and preparation process thereof |
| CN105950340A (en) * | 2016-05-26 | 2016-09-21 | 山东双陵春生物科技股份有限公司 | Yam and honey wine |
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Application publication date: 20140402 |