CN103756831B - Maca-ipomoea batatas wine - Google Patents
Maca-ipomoea batatas wine Download PDFInfo
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- CN103756831B CN103756831B CN201310496009.1A CN201310496009A CN103756831B CN 103756831 B CN103756831 B CN 103756831B CN 201310496009 A CN201310496009 A CN 201310496009A CN 103756831 B CN103756831 B CN 103756831B
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Abstract
The invention provides a Maca-ipomoea batatas wine prepared by mixing a Maca powder, an ipomoea batatas powder and a grape wine, and then fermenting, freezing and filtering. The fermenting process includes primary fermentation and post-fermentation, and the primary fermentation process includes a yeast addition process. The Maca powder can have a nourishing and body-building functions on human bodies, and makes people energetic and vigorous; the ipomoea batatas powder contains various amino acids and vitamins, and can whiten skin; at the same time, the gape wine has effects of delaying aging, nourishing face, beautifying appearance, and preventing cancer and cardiovascular and cerebrovascular diseases; and the Maca-ipomoea batatas wine is prepared by combining the three components together, and can build up the bodies and enhance immunity after long-term drinking.
Description
Technical field
The present invention relates to a kind of wine, in particular, relate to a kind of agate card purple sweet potato liquor.
Background technology
Agate card (MACA), the plant on a kind of plateau growing more than Peru Andes district height above sea level four km in South America, belongs to Cruciferae.Originate in the mountain area, Andean of near the peaceful and Pasco of base in the middle part of Peru more than 4000 meters.MACA is rich in high unit nutrient substance, human body is had to the function of nourishing and fit keeping function, the people eaten have full of physical strength, spirit vigorous can not be tired sensation; MACA and can enhance metabolism, renitency promote the sexuality of the mankind and animal, fertility and lactation, and climacterium obstacle can be eliminated, slow down aging, promote brain vigor etc.Nearly ten years, the most noticeable and the most promising healthcare products in World Health product market have been become.And with the combination of Ma Ka and wine, become the developing goal in market especially.
Purple potato (formal name used at school: Ipomoea batatas) is again black potato, and potato meat is that purple is to intense violet color.Its rich in proteins, starch, pectin, Mierocrystalline cellulose, amino acid, vitamine and several mineral materials, be also rich in selenium element and anthocyanidin simultaneously.The special nourishing function of the purple nutritious tool of potato, gal4 amino acid is wherein all very easily by human consumption and absorption.The vitamin A be wherein rich in can improve the mucomembranous epithelial cell of eyesight and skin, and vitamins C can make collagen protein normally synthesize, and prevents and treats scorbutic generation, and anthocyanidin is natural potent free-radical scavengers.
Grape wine is the alcoholic beverage led to through fermentation with fresh grape or Sucus Vitis viniferae.Usually point red wine and white wine two kinds.The former is that the fermentation of red grape belt leather dipping forms; The latter is that Sucus Vitis viniferae fermentation forms.Grape wine has multiple nutritional components, and appropriateness drinks grape wine directly to the neural system generation effect of human body, can improve the Zhang Du of muscle.In addition, the multiple amino acids contained in grape wine, minerals and vitamins etc., can directly be absorbed by the body.Therefore grape wine can to maintaining and regulating the physiological function of human body to play good effect.Especially to better effects if that is in poor health, that suffer from somnopathy person and the elderly.Containing plurality of inorganic salt in grape wine, wherein, potassium can protect cardiac muscle, maintains heartbeat; Calcium energy calming nerves; Magnesium is the protective factors of cardiovascular diseases, and magnesium deficiency easily causes coronary sclerosis.These three kinds of elements are the important component parts forming skeleton, muscle; Manganese has the effect of blood coagulation and synthetic cholesterol, Regular Insulin.Grape wine also have delay senility, skin maintenance, preventing cancer effect.
Above-mentioned three kinds of materials are all useful to human body, and along with people in modern society are to the pursuit of the material of these useful healths, and how being combined by these benefit materials becomes a kind of fashion.
Summary of the invention
The invention provides a kind of agate card purple sweet potato liquor, this agate card purple sweet potato liquor is nutritious, long-term drinking body health benefits, and whole production process is simple.Simultaneously by fermenting, agate card purple sweet potato liquor is made to have good mouthfeel again.
The present invention deal with problems adopt technical scheme be:
One aspect of the present invention provides a kind of agate card purple sweet potato liquor, by maca powder, purple sweet potato powder, grape wine mix after through fermentation, freezing, filter form.
Wherein the content of maca powder in grape wine is 15-30g/L, and the content of purple sweet potato powder in grape wine is 10-20g/L.
Further, the content of maca powder in grape wine is 20-25g/L, and wherein the content of purple sweet potato powder in grape wine is 13-16g/L.
Further, the grape wine of employing is Mei Le or Cabernet Sauvignon.
Another aspect provides the fermentation of agate card purple sweet potato liquor, freezing process.Described fermentation comprises primary fermentation and secondary fermentation, comprises and add Yeast fermentation process in primary fermentation; The wine solution of formation after being completed by primary fermentation leaches, and remaining vinasse residue carries out secondary fermentation; The whole leavening temperature of primary fermentation remains on 28 DEG C-30 DEG C, and fermentation time is 7-8 days; Secondary fermentation temperature remains on 12 DEG C-18 DEG C, and fermentation time is no less than 20 days.
In primary fermentation process, when adding maca powder, the wine fermentation of sweet potato powder is when reaching 7-8% to alcoholic strength, adds yeast and proceeds fermentation, add yeast 250-300g in its grape wine per ton.Control to add yeast again when alcoholic strength reaches 7-8%, object is the formation controlling tart flavour in grape wine, can not need to add sugar and regulate grape wine, maintain the original taste of grape wine.
Yeast first dissolves in before addition in 25 DEG C of-30 DEG C of water and forms aqueous yeast solution, and makes aqueous yeast solution remain on 25 DEG C-30 DEG C placement 30-45min, and wherein the content of yeast in water is 0.5-1g/ml.To the control of aqueous yeast solution temperature, object is the formation controlling tart flavour in grape wine equally, can not need to add sugar and regulate grape wine, maintain the original taste of grape wine.
Further, add too much water for reducing in grape wine and cause the mouthfeel of wine bad, preferably, the content of yeast in water is 0.6-0.9g/ml.
Secondary fermentation temperature remains on 12 DEG C-16 DEG C, fermentation time 20-25 days.
Described freezing be that wine solution primary fermentation and secondary fermentation produced respectively carries out freezing, the freezing temp in refrigerating process is-5-0 DEG C, and freezing time is 12-42 days.Refrigerating process one is the precipitation that can reduce in wine, and two is activity of yeast that can be residual after destroy fermentation-causing, reduces growing of bacterium.
Beneficial effect of the present invention: maca powder, purple sweet potato powder are added in grape wine the agate card purple sweet potato liquor that carrying out ferments obtains, wine degree is low, gentle tasty and refreshing, grape thick flavor.And maca powder can have the effect of nourishing and fit keeping function to human body, make people full of physical strength, spiritual vigorous.Purple sweet potato powder contains multiple amino acids, VITAMIN, can skin whitening.Simultaneously grape wine have delay senility, skin maintenance, preventing cancer and cardiovascular and cerebrovascular diseases effect, agate card purple sweet potato liquor is made in triplicity together, can improve the health after long-term drinking, strengthening immunity.
Embodiment
Agate card purple sweet potato liquor of the present invention, by maca powder, purple sweet potato powder, grape wine mix after through fermentation, freezing, filter form.
Wherein the content of maca powder in grape wine is 15-30g/L, and the content of purple sweet potato powder in grape wine is 10-20g/L.
Further, the content of maca powder in grape wine is 20-25g/L, and wherein the content of purple sweet potato powder in grape wine is 13-16g/L.
Further, the grape wine of employing is Mei Le or Cabernet Sauvignon.
Through fermentation, freezing, filter after obtain the finished product and agate card purple sweet potato liquor.
Below in conjunction with specific embodiment, the present invention is described in further details.
Embodiment 1
Maca powder 15kg, purple sweet potato powder 10kg, 1000L grape wine (Cabernet Sauvignon) are fermented after being mixed to form mixture, wherein said fermentation comprises primary fermentation and secondary fermentation, in primary fermentation process, when fermented mixture reaches 8%(v/v to alcoholic strength (20 DEG C)) time, add yeast 260g and proceed fermentation.Yeast first dissolves in before addition in 28 DEG C of 260ml water and forms aqueous yeast solution, and makes aqueous yeast solution remain on 28 DEG C of placement 30min.The temperature of whole primary fermentation remains on 30 DEG C, and fermentation time is 7 days.
After primary fermentation completes, the wine solution of formation after being completed by primary fermentation leaches, and remaining residue carries out secondary fermentation.Secondary fermentation temperature remains on 12 DEG C, and fermentation time is 25 days.Residue has remained seldom after secondary fermentation, decreases the process to residue.
Wine solution primary fermentation and secondary fermentation produced respectively carries out freezing, and the freezing temp in refrigerating process is-5 DEG C, and freezing time is 15 days.
Wine solution after freezing obtains the finished product and agate card purple sweet potato liquor through filtration.
Embodiment 2
Maca powder 20kg, purple sweet potato powder 13kg, 1000L grape wine (U.S. happy) are fermented after being mixed to form mixture, wherein said fermentation comprises primary fermentation and secondary fermentation, in primary fermentation process, when fermented mixture reaches 7%(v/v to alcoholic strength (20 DEG C)) time, add yeast 300g and proceed fermentation.Yeast first dissolves in before addition in 25 DEG C of 500ml water and forms aqueous yeast solution, and makes aqueous yeast solution remain on 25 DEG C of placement 40min.The temperature of whole primary fermentation remains on 28 DEG C, and fermentation time is 8 days.
After primary fermentation completes, the wine solution of formation after being completed by primary fermentation leaches, and remaining residue carries out secondary fermentation.Secondary fermentation temperature remains on 18 DEG C, and fermentation time is 20 days.Residue has remained seldom after secondary fermentation, decreases the process to residue.
Wine solution primary fermentation and secondary fermentation produced respectively carries out freezing, and the freezing temp in refrigerating process is 0 DEG C, and freezing time is 35 days.
Wine solution after freezing obtains the finished product and agate card purple sweet potato liquor through filtration.
Embodiment 3
Maca powder 25kg, purple sweet potato powder 16kg, 1000L grape wine (U.S. happy) are fermented after being mixed to form mixture, wherein said fermentation comprises primary fermentation and secondary fermentation, in primary fermentation process, when fermented mixture reaches 8%(v/v to alcoholic strength (20 DEG C)) time, add yeast 270g and proceed fermentation.Yeast first dissolves in before addition in 30 DEG C of 300ml water and forms aqueous yeast solution, and makes aqueous yeast solution remain on 30 DEG C of placement 35min.The temperature of whole primary fermentation remains on 30 DEG C, and fermentation time is 8 days.
After primary fermentation completes, the wine solution of formation after being completed by primary fermentation leaches, and remaining residue carries out secondary fermentation.Secondary fermentation temperature remains on 14 DEG C, and fermentation time is 23 days.Residue has remained seldom after secondary fermentation, decreases the process to residue.
Wine solution primary fermentation and secondary fermentation produced respectively carries out freezing, and the freezing temp in refrigerating process is-3 DEG C, and freezing time is 40 days.
Wine solution after freezing obtains the finished product and agate card purple sweet potato liquor through filtration.
Embodiment 4
Ferment after maca powder 30kg, purple sweet potato powder 20kg, 1000L grape wine (U.S. happy) mixing, wherein said fermentation comprises primary fermentation and secondary fermentation, in primary fermentation process, when fermented mixture reaches 8%(v/v to alcoholic strength (20 DEG C)) time, add yeast 280g and proceed fermentation.Yeast first dissolves in before addition in 26 DEG C of 350ml water and forms aqueous yeast solution, and makes aqueous yeast solution remain on 26 DEG C of placement 45min.The temperature of whole primary fermentation remains on 27 DEG C, and fermentation time is 7 days.
After primary fermentation completes, the wine solution of formation after being completed by primary fermentation leaches, and remaining residue carries out secondary fermentation.Secondary fermentation temperature remains on 15 DEG C, and fermentation time is 24 days.Residue has remained seldom after secondary fermentation, decreases the process to residue.
Wine solution primary fermentation and secondary fermentation produced respectively carries out freezing, and the freezing temp in refrigerating process is-1 DEG C, and freezing time is 12 days.
Wine solution after freezing obtains the finished product and agate card purple sweet potato liquor through filtration.
Embodiment 5
Maca powder 23kg, purple sweet potato powder 14kg, 1000L grape wine (Cabernet Sauvignon) are fermented after being mixed to form mixture, wherein said fermentation comprises primary fermentation and secondary fermentation, in primary fermentation process, when fermented mixture reaches 7%(v/v to alcoholic strength (20 DEG C)) time, add yeast 280g and proceed fermentation.Yeast first dissolves in before addition in 27 DEG C of 560ml water and forms aqueous yeast solution, and makes aqueous yeast solution remain on 27 DEG C of placement 35min.The temperature of whole primary fermentation remains on 30 DEG C, and fermentation time is 8 days.
After primary fermentation completes, the wine solution of formation after being completed by primary fermentation leaches, and remaining residue carries out secondary fermentation.Secondary fermentation temperature remains on 13 DEG C, and fermentation time is 23 days.Residue has remained seldom after secondary fermentation, decreases the process to residue.
Wine solution primary fermentation and secondary fermentation produced respectively carries out freezing, and the freezing temp in refrigerating process is-2 DEG C, and freezing time is 42 days.
Wine solution after freezing obtains the finished product and agate card purple sweet potato liquor through filtration.
Embodiment 6
Maca powder 22kg, purple sweet potato powder 15kg, 1000L grape wine (Cabernet Sauvignon) are fermented after being mixed to form mixture, wherein said fermentation comprises primary fermentation and secondary fermentation, in primary fermentation process, when fermented mixture reaches 8%(v/v to alcoholic strength (20 DEG C)) time, add yeast 275g and proceed fermentation.Yeast first dissolves in before addition in 27 DEG C of 430ml water and forms aqueous yeast solution, and makes aqueous yeast solution remain on 27 DEG C of placement 40min.The temperature of whole primary fermentation remains on 29 DEG C, and fermentation time is 7 days.
After primary fermentation completes, the wine solution of formation after being completed by primary fermentation leaches, and remaining residue carries out secondary fermentation.Secondary fermentation temperature remains on 16 DEG C, and fermentation time is 22 days.Residue has remained seldom after secondary fermentation, decreases the process to residue.
Wine solution primary fermentation and secondary fermentation produced respectively carries out freezing, and the freezing temp in refrigerating process is-4 DEG C, and freezing time is 18 days.
Wine solution after freezing obtains the finished product and agate card purple sweet potato liquor through filtration.
Alcoholic strength described in the present invention all refers to alcoholic strength when 20 DEG C, and the unit of its alcoholic strength is v/v, and grape wine (red pearl rosy clouds or U.S. happy) is commercially available prod, directly buys and obtains.
Claims (7)
1. agate card purple sweet potato liquor, is characterized in that: by maca powder, purple sweet potato powder, grape wine mix after through fermentation, freezing, filter form; Described fermentation comprises primary fermentation and secondary fermentation, comprises and add Yeast fermentation process in primary fermentation; The wine solution of formation after being completed by primary fermentation leaches, and remaining vinasse residue carries out secondary fermentation; The whole leavening temperature of primary fermentation remains on 28 DEG C-30 DEG C, and fermentation time is 7-8 days; Secondary fermentation temperature remains on 12 DEG C-18 DEG C, and fermentation time is no less than 20 days; In primary fermentation process, when the wine fermentation adding maca powder reaches 7-8% to alcoholic strength, add yeast and proceed fermentation, in its grape wine per ton, add yeast 250-300g; Described freezing be that wine solution primary fermentation and secondary fermentation produced respectively carries out freezing, the freezing temp in refrigerating process is-5-0 DEG C, freezing time 12-42 days.
2. agate card purple sweet potato liquor as described in claim 1, it is characterized in that: the content of described maca powder in grape wine is 15-30g/L, the content of purple sweet potato powder in grape wine is 10-20g/L.
3. agate card purple sweet potato liquor as described in claim 2, it is characterized in that: the content of described maca powder in grape wine is 20-25g/L, wherein the content of purple sweet potato powder in grape wine is 13-16g/L.
4., as the agate card purple sweet potato liquor as described in arbitrary in claims 1 to 3, it is characterized in that: described grape wine is Mei Le or Cabernet Sauvignon.
5. agate card purple sweet potato liquor as described in claim 1, it is characterized in that: yeast first dissolves in before addition in 25 DEG C of-30 DEG C of water and forms aqueous yeast solution, and make aqueous yeast solution remain on 25 DEG C-30 DEG C placement 30-45min, wherein the content of yeast in water is 0.5-1g/ml.
6. agate card purple sweet potato liquor as described in claim 5, is characterized in that: the content of yeast in water is 0.6-0.9g/ml.
7. agate card purple sweet potato liquor as described in claim 1, is characterized in that: secondary fermentation temperature remains on 12 DEG C-16 DEG C, fermentation time 20-25 days.
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201310496009.1A CN103756831B (en) | 2013-10-21 | 2013-10-21 | Maca-ipomoea batatas wine |
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| Application Number | Priority Date | Filing Date | Title |
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| CN201310496009.1A CN103756831B (en) | 2013-10-21 | 2013-10-21 | Maca-ipomoea batatas wine |
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| CN103756831A CN103756831A (en) | 2014-04-30 |
| CN103756831B true CN103756831B (en) | 2015-06-17 |
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| CN104327986B (en) * | 2014-10-27 | 2018-10-26 | 安徽省科普产品工程研究中心有限责任公司 | A kind of low alcohol beverage and preparation method thereof |
Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101538516A (en) * | 2009-02-19 | 2009-09-23 | 杨勇武 | Maca grape wine and preparation method thereof |
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| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101538516A (en) * | 2009-02-19 | 2009-09-23 | 杨勇武 | Maca grape wine and preparation method thereof |
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| Date | Code | Title | Description |
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| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| C53 | Correction of patent for invention or patent application | ||
| CB02 | Change of applicant information |
Address after: 264000, room 1106 and 6, 1108 Li Feng street, Zhifu District, Shandong, Yantai Applicant after: Maka Wine Co., Ltd Address before: 264000, room 1106 and 6, 1108 Li Feng street, Zhifu District, Shandong, Yantai Applicant before: GOLDEN MANOR MACA WINE CO., LTD. YANTAI |
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| COR | Change of bibliographic data |
Free format text: CORRECT: APPLICANT; FROM: YANTAI GOLDEN MANOR MACA WINE CO., LTD. TO: MACA LONG WINE INDUSTY CO., LTD. |
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| C14 | Grant of patent or utility model | ||
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| CF01 | Termination of patent right due to non-payment of annual fee |
Granted publication date: 20150617 Termination date: 20191021 |
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| CF01 | Termination of patent right due to non-payment of annual fee |