CN108949465A - A kind of cassava Lotus leaf wine and preparation method thereof - Google Patents
A kind of cassava Lotus leaf wine and preparation method thereof Download PDFInfo
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- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12G—WINE; PREPARATION THEREOF; ALCOHOLIC BEVERAGES; PREPARATION OF ALCOHOLIC BEVERAGES NOT PROVIDED FOR IN SUBCLASSES C12C OR C12H
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- C12G3/04—Preparation of other alcoholic beverages by mixing, e.g. for preparation of liqueurs
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- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12G—WINE; PREPARATION THEREOF; ALCOHOLIC BEVERAGES; PREPARATION OF ALCOHOLIC BEVERAGES NOT PROVIDED FOR IN SUBCLASSES C12C OR C12H
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Abstract
The present invention provides a kind of cassava Lotus leaf wine and preparation method thereof, belong to cassava manufacture field, include the following steps, the cassava of selection is removed the peel first, stripping and slicing, it is taken out after scalding 5~8min in hot water after cleaning, placed into after cooling in liquor made from sorghum in temperature be 70~80 DEG C under conditions of immersion treatment, it places into lotus leaf and steams, then mixing is put in juicing in pressafiner and is broken into slurry, the organized enzyme after activating will be added in gained slurry again to be sealed by fermentation after a certain period of time, sterilizing, it ferments again after sucrose is added into filtrate after filtering, after film filters, cassiri is got product after filling.It is agreeable to the taste that gained cassiri color of the invention is limpid, mouthfeel is fresh and sweet, full of nutrition.
Description
[technical field]
The present invention relates to cassava manufacture field, especially a kind of cassava Lotus leaf wine and preparation method thereof.
[technical background]
The overwhelming majority is starch in the dry matter of cassava, and the starch in fresh cassava is containing about 25%-30%, in Tapioca chips
Containing about 80%, root tuber starch is one of industrial main starch raw material processed, and tapioca starch is best in quality, is easy to as absorption of human body
It utilizes, can be edible, or industrially make alcohol, fructose, glucose etc..Currently there are a variety of cassava products, cassavas
The starch component that wine can make full use of it to be rich in, and its nutritional ingredient is more completely kept, and mouthfeel is excellent.
In conclusion the technique of production cassiri can push the economic benefit for enhancing its industry, it is both able to satisfy the market demand,
The nutritive value of products obtained therefrom is higher simultaneously, and there are many effects, meets the needs of current consumer groups.
[summary of the invention]
In view of posed problems above, the present invention provides a kind of cassava Lotus leaf wine and preparation method thereof, the present invention is provided
Method it is easy to operate, it is agreeable to the taste that gained cassiri color is limpid, mouthfeel is fresh and sweet, full of nutrition, is suitble to large-scale application.
Technical scheme is as follows:
A kind of production method of cassava Lotus leaf wine, comprising the following steps:
S1: choosing the fresh manioc root block without worm hole, clean clean, the supracutaneous pericarp of removing manioc root block and miscellaneous
Matter, then be cut into small pieces after shape to be put into hot water after 5~8min of blanching after the manioc root block of peeling is cleaned and take out, it is cooled to room
It is spare to obtain cassava block for temperature；
S2: by cassava block described in step S1 be put into liquor made from sorghum in temperature be 70~80 DEG C under conditions of impregnate 60~
80min, then cassava block is taken out from liquor made from sorghum, obtain wine stain cassava block；
S3: wine stain cassava block described in rapid S2 is put into lotus leaf to wrap up placing into take out after 40~60min of steaming in steamer and is dried in the air
To room temperature；Then the cassava block after will be steamed, which mixes to be put in squeeze the juice in pressafiner with lotus leaf, is broken into slurry；
S4: the organized enzyme of activation being added into slurry described in rapid S3, is sealed by fermentation under the conditions of being 25~28 DEG C in temperature
10~12d；Above-mentioned 12~15s of tunning is handled using the instantaneous pressure of 400~420MPa, is filtered using obtained by vacuum filter
Liquid is first wine；
S5: being added sucrose into first wine described in step S4, be transferred in closed container after 12~15d after mixing,
It is filtered to remove solid content again, then by gained juice after film filters, cassava Lotus leaf wine is got product after filling.
Further, in step sl, the water temperature of the hot water is 92~96 DEG C.
Further, in step s 2, the usage amount of the liquor made from sorghum is 5~8 times of the cassava block quality.
Further, in step s 4, the production method of the organized enzyme is: Rhizopus oryzae bacterial strain is forwarded to potato Portugal
In grape sugar agar medium, 3~5d is cultivated at 30~32 DEG C, then the spore of cultured bacterial strain is put into equipped with nutrient solution
Conical flask in, temperature be 29~30 DEG C of 60~70min of oscillation, be then diluted to concentration be 1.5 × 107-9The bacterium of cfu/mL
Suspension is organized enzyme.
Further, the nutrient solution be by orange meal, ammonium chloride, potassium dihydrogen phosphate, magnesium sulfate, glucose according to 10~
15:1~2:0.8~1.0:0.1~0.2:100 mass ratio is mixed.
Further, in step s 4, the additional amount of the organized enzyme is 5~8wt% of the slurry gross mass.
Further, in step s 5, the usage amount of the sucrose is 1~3wt% of the just wine gross mass.
The present invention includes the cassava Lotus leaf wine obtained according to any of the above-described preparation method.
The present invention provides a kind of cassava Lotus leaf wines and preparation method thereof, compared with prior art, have below beneficial to effect
Fruit:
The present invention takes out after scalding 5~8min in hot water after the cassava peeling of selection, stripping and slicing, cleaning first, can remove
The astringent taste and bitter taste of manioc root block, placed into after cooling in liquor made from sorghum be 70~80 DEG C in temperature under conditions of immersion treatment, then
It is put into lotus leaf and steams, then mixing is put in juicing in pressafiner and is broken into slurry, but cassava mixes the faint scent of lotus leaf,
Enhancing improves the mouthfeel of cassiri, then is sealed by fermentation the organized enzyme after activating is added in gained slurry after a certain period of time, can
Make products obtained therefrom more homogeneous, emulsification, using fermenting again after sucrose is added into filtrate after sterilizing, filtering, wine body can be allowed
It is soft agreeable to the taste, it is mellow aromatic.After film filters, cassava Lotus leaf wine is got product after filling.Each skill of the present invention
Art means all cooperate, mutually promote, and camp step by step, is all linked with one another, and generated total technical effect is much
Higher than the simple adduction of technological means caused by single technological means.
The technique that the present invention prepares the organized enzyme can efficiently prepare amylase and cellulase etc., and then to ferment
Journey provides sufficient organized enzyme, and the present invention is obtained nutrient solution using Homemade method and cultivated using Rhizopus oryzae as strain,
In, the nutrient solution is made according to specific ratio, and Rhizopus oryzae growth is able to satisfy under its effect and is wanted to environment
It asks, promotes the growth of mycelia to provide energy, raising preparation efficiency is substantially improved.
In short, cassava Lotus leaf wine provided by the invention and preparation method thereof, it is suitable that gained cassiri color is limpid, mouthfeel is fresh and sweet
Mouthful, full of nutrition, method is easy to operate, is suitble to large-scale application.
[specific embodiment]
The following examples can help those skilled in the art that the present invention is more completely understood, but cannot be with any
Mode limits the present invention.
Embodiment 1
A kind of production method of cassava Lotus leaf wine, comprising the following steps:
S1: choosing the fresh manioc root block without worm hole, clean clean, the supracutaneous pericarp of removing manioc root block and miscellaneous
Matter, then be cut into small pieces after shape to be put into hot water after blanching 5min after the manioc root block of peeling is cleaned and take out, it is cooled to room temperature, obtains
It is spare to cassava block；Wherein, the water temperature of the hot water is 92 DEG C；
S2: by cassava block described in step S1 be put into liquor made from sorghum be 70 DEG C in temperature under conditions of impregnate 60min, then will be wooden
Potato wedge is taken out from liquor made from sorghum, obtains wine stain cassava block；Wherein, the usage amount of the liquor made from sorghum is the 5 of the cassava block quality
Times；
S3: wine stain cassava block described in rapid S2 is put into lotus leaf to wrap up placing into take out after steaming 40min in steamer and is dried in the air to room
Temperature；Then the cassava block after will be steamed, which mixes to be put in squeeze the juice in pressafiner with lotus leaf, is broken into slurry；
S4: the organized enzyme of activation being added into slurry described in rapid S3, is sealed by fermentation 10d under the conditions of being 25 DEG C in temperature；
Above-mentioned tunning 12s is handled using the instantaneous pressure of 400MPa, is first wine using filtrate obtained by vacuum filter；Wherein,
The production method of the organized enzyme is: Rhizopus oryzae bacterial strain being forwarded in potato dextrose agar, is trained at 30 DEG C
3d is supported, then the spore of cultured bacterial strain is put into the conical flask equipped with nutrient solution, is 29 DEG C of oscillation 60min in temperature,
Then being diluted to concentration is 1.5 × 107The bacteria suspension of cfu/mL is organized enzyme；The nutrient solution be by orange meal, ammonium chloride,
Potassium dihydrogen phosphate, magnesium sulfate, glucose are mixed according to the mass ratio of 10:1:0.8:0.1:100；The addition of the organized enzyme
Amount is the 5wt% of the slurry gross mass；
S5: sucrose is added into first wine described in step S4, is transferred in closed container after 12d after mixing, again
It is filtered to remove solid content, then by gained juice after film filters, cassava Lotus leaf wine is got product after filling；Wherein, the sucrose
Usage amount be the just wine gross mass 1wt%.
Embodiment 2
A kind of production method of cassava Lotus leaf wine, comprising the following steps:
S1: choosing the fresh manioc root block without worm hole, clean clean, the supracutaneous pericarp of removing manioc root block and miscellaneous
Matter, then be cut into small pieces after shape to be put into hot water after blanching 8min after the manioc root block of peeling is cleaned and take out, it is cooled to room temperature, obtains
It is spare to cassava block；Wherein, the water temperature of the hot water is 96 DEG C；
S2: by cassava block described in step S1 be put into liquor made from sorghum be 80 DEG C in temperature under conditions of impregnate 80min, then will be wooden
Potato wedge is taken out from liquor made from sorghum, obtains wine stain cassava block；Wherein, the usage amount of the liquor made from sorghum is the 8 of the cassava block quality
Times；
S3: wine stain cassava block described in rapid S2 is put into lotus leaf to wrap up placing into take out after steaming 60min in steamer and is dried in the air to room
Temperature；Then the cassava block after will be steamed, which mixes to be put in squeeze the juice in pressafiner with lotus leaf, is broken into slurry；
S4: the organized enzyme of activation being added into slurry described in rapid S3, is sealed by fermentation 12d under the conditions of being 28 DEG C in temperature；
Above-mentioned tunning 15s is handled using the instantaneous pressure of 420MPa, is first wine using filtrate obtained by vacuum filter；Wherein,
The production method of the organized enzyme is: Rhizopus oryzae bacterial strain being forwarded in potato dextrose agar, is trained at 32 DEG C
5d is supported, then the spore of cultured bacterial strain is put into the conical flask equipped with nutrient solution, is 30 DEG C of oscillation 70min in temperature,
Then being diluted to concentration is 1.5 × 109The bacteria suspension of cfu/mL is organized enzyme；The nutrient solution be by orange meal, ammonium chloride,
Potassium dihydrogen phosphate, magnesium sulfate, glucose are mixed according to the mass ratio of 15:2:1.0:0.2:100；The addition of the organized enzyme
Amount is the 8wt% of the slurry gross mass；
S5: sucrose is added into first wine described in step S4, is transferred in closed container after 15d after mixing, again
It is filtered to remove solid content, then by gained juice after film filters, cassava Lotus leaf wine is got product after filling；Wherein, the sucrose
Usage amount be the just wine gross mass 3wt%.
Embodiment 3
A kind of production method of cassava Lotus leaf wine, comprising the following steps:
S1: choosing the fresh manioc root block without worm hole, clean clean, the supracutaneous pericarp of removing manioc root block and miscellaneous
Matter, then be cut into small pieces after shape to be put into hot water after blanching 6min after the manioc root block of peeling is cleaned and take out, it is cooled to room temperature, obtains
It is spare to cassava block；Wherein, the water temperature of the hot water is 94 DEG C；
S2: by cassava block described in step S1 be put into liquor made from sorghum be 75 DEG C in temperature under conditions of impregnate 70min, then will be wooden
Potato wedge is taken out from liquor made from sorghum, obtains wine stain cassava block；Wherein, the usage amount of the liquor made from sorghum is the 6 of the cassava block quality
Times；
S3: wine stain cassava block described in rapid S2 is put into lotus leaf to wrap up placing into take out after steaming 50min in steamer and is dried in the air to room
Temperature；Then the cassava block after will be steamed, which mixes to be put in squeeze the juice in pressafiner with lotus leaf, is broken into slurry；
S4: the organized enzyme of activation being added into slurry described in rapid S3, is sealed by fermentation 11d under the conditions of being 26 DEG C in temperature；
Above-mentioned tunning 13s is handled using the instantaneous pressure of 410MPa, is first wine using filtrate obtained by vacuum filter；Wherein,
The production method of the organized enzyme is: Rhizopus oryzae bacterial strain being forwarded in potato dextrose agar, is trained at 31 DEG C
4d is supported, then the spore of cultured bacterial strain is put into the conical flask equipped with nutrient solution, is 29.5 DEG C of oscillations in temperature
65min, being then diluted to concentration is 1.5 × 108The bacteria suspension of cfu/mL is organized enzyme；The nutrient solution be by orange meal,
Ammonium chloride, potassium dihydrogen phosphate, magnesium sulfate, glucose are mixed according to the mass ratio of 12:1.5:0.9:0.15:100；The work
Property enzyme additional amount be the slurry gross mass 7wt%；
S5: sucrose is added into first wine described in step S4, is transferred in closed container after 14d after mixing, again
It is filtered to remove solid content, then by gained juice after film filters, cassava Lotus leaf wine is got product after filling；Wherein, the sucrose
Usage amount be the just wine gross mass 2wt%.
Comparative example 1
A kind of production method of cassava Lotus leaf wine, comprising the following steps:
S1: choosing the fresh manioc root block without worm hole, clean clean, the supracutaneous pericarp of removing manioc root block and miscellaneous
Matter, then be cut into small pieces after shape after the manioc root block of peeling is cleaned, it is spare to obtain cassava block；
S2: by cassava block described in step S1 be put into liquor made from sorghum be 75 DEG C in temperature under conditions of impregnate 70min, then will be wooden
Potato wedge is taken out from liquor made from sorghum, obtains wine stain cassava block；Wherein, the usage amount of the liquor made from sorghum is the 6 of the cassava block quality
Times；
S3: wine stain cassava block described in rapid S2 is put into lotus leaf to wrap up placing into take out after steaming 50min in steamer and is dried in the air to room
Temperature；Then the cassava block after will be steamed, which mixes to be put in squeeze the juice in pressafiner with lotus leaf, is broken into slurry；
S4: the organized enzyme of activation being added into slurry described in rapid S3, is sealed by fermentation 11d under the conditions of being 26 DEG C in temperature；
Above-mentioned tunning 13s is handled using the instantaneous pressure of 410MPa, is first wine using filtrate obtained by vacuum filter；Wherein,
The production method of the organized enzyme is: Rhizopus oryzae bacterial strain being forwarded in potato dextrose agar, is trained at 31 DEG C
4d is supported, then the spore of cultured bacterial strain is put into the conical flask equipped with nutrient solution, is 29.5 DEG C of oscillations in temperature
65min, being then diluted to concentration is 1.5 × 108The bacteria suspension of cfu/mL is organized enzyme；The nutrient solution be by orange meal,
Ammonium chloride, potassium dihydrogen phosphate, magnesium sulfate, glucose are mixed according to the mass ratio of 12:1.5:0.9:0.15:100；The work
Property enzyme additional amount be the slurry gross mass 7wt%；
S5: sucrose is added into first wine described in step S4, is transferred in closed container after 14d after mixing, again
It is filtered to remove solid content, then by gained juice after film filters, cassava Lotus leaf wine is got product after filling；Wherein, the sucrose
Usage amount be the just wine gross mass 2wt%.
Comparative example 2
A kind of production method of cassava Lotus leaf wine, comprising the following steps:
S1: choosing the fresh manioc root block without worm hole, clean clean, the supracutaneous pericarp of removing manioc root block and miscellaneous
Matter, then be cut into small pieces after shape to be put into hot water after blanching 6min after the manioc root block of peeling is cleaned and take out, it is cooled to room temperature, obtains
It is spare to cassava block；Wherein, the water temperature of the hot water is 94 DEG C；
S2: cassava block described in rapid S1 is put into lotus leaf to wrap up placing into take out after steaming 50min in steamer and is dried in the air to room temperature；So
Cassava block after afterwards will be steamed, which mixes to be put in squeeze the juice in pressafiner with lotus leaf, is broken into slurry；
S3: the organized enzyme of activation being added into slurry described in rapid S2, is sealed by fermentation 11d under the conditions of being 26 DEG C in temperature；
Above-mentioned tunning 13s is handled using the instantaneous pressure of 410MPa, is first wine using filtrate obtained by vacuum filter；Wherein,
The production method of the organized enzyme is: Rhizopus oryzae bacterial strain being forwarded in potato dextrose agar, is trained at 31 DEG C
4d is supported, then the spore of cultured bacterial strain is put into the conical flask equipped with nutrient solution, is 29.5 DEG C of oscillations in temperature
65min, being then diluted to concentration is 1.5 × 108The bacteria suspension of cfu/mL is organized enzyme；The nutrient solution be by orange meal,
Ammonium chloride, potassium dihydrogen phosphate, magnesium sulfate, glucose are mixed according to the mass ratio of 12:1.5:0.9:0.15:100；The work
Property enzyme additional amount be the slurry gross mass 7wt%；
S4: sucrose is added into first wine described in step S3, is transferred in closed container after 14d after mixing, again
It is filtered to remove solid content, then by gained juice after film filters, cassava Lotus leaf wine is got product after filling；Wherein, the sucrose
Usage amount be the just wine gross mass 2wt%.
Comparative example 3
A kind of production method of cassiri, comprising the following steps:
S1: choosing the fresh manioc root block without worm hole, clean clean, the supracutaneous pericarp of removing manioc root block and miscellaneous
Matter, then be cut into small pieces after shape to be put into hot water after blanching 6min after the manioc root block of peeling is cleaned and take out, it is cooled to room temperature, obtains
It is spare to cassava block；Wherein, the water temperature of the hot water is 94 DEG C；
S2: by cassava block described in step S1 be put into liquor made from sorghum be 75 DEG C in temperature under conditions of impregnate 70min, then will be wooden
Potato wedge is taken out from liquor made from sorghum, obtains wine stain cassava block；Wherein, the usage amount of the liquor made from sorghum is the 6 of the cassava block quality
Times；
S3: wine stain cassava block described in rapid S2 is put into steamer to take out after steaming 50min and is dried in the air to room temperature；Then after will be steamed
The mixing of cassava block is put in juicing in pressafiner and is broken into slurry；
S4: the organized enzyme of activation being added into slurry described in rapid S3, is sealed by fermentation 11d under the conditions of being 26 DEG C in temperature；
Above-mentioned tunning 13s is handled using the instantaneous pressure of 410MPa, is first wine using filtrate obtained by vacuum filter；Wherein,
The production method of the organized enzyme is: Rhizopus oryzae bacterial strain being forwarded in potato dextrose agar, is trained at 31 DEG C
4d is supported, then the spore of cultured bacterial strain is put into the conical flask equipped with glucose, is 29.5 DEG C of oscillations in temperature
65min, being then diluted to concentration is 1.5 × 108The bacteria suspension of cfu/mL is organized enzyme；The additional amount of the organized enzyme is institute
State the 7wt% of slurry gross mass；
S5: sucrose is added into first wine described in step S4, is transferred in closed container after 14d after mixing, again
It is filtered to remove solid content, then by gained juice after film filters, gets product cassiri after filling；Wherein, the sucrose makes
Dosage is the 2wt% of the just wine gross mass.
Comparative example 4
A kind of production method of cassava Lotus leaf wine, comprising the following steps:
S1: choosing the fresh manioc root block without worm hole, clean clean, the supracutaneous pericarp of removing manioc root block and miscellaneous
Matter, then be cut into small pieces after shape to be put into hot water after blanching 6min after the manioc root block of peeling is cleaned and take out, it is cooled to room temperature, obtains
It is spare to cassava block；Wherein, the water temperature of the hot water is 94 DEG C；
S2: by cassava block described in step S1 be put into liquor made from sorghum be 75 DEG C in temperature under conditions of impregnate 70min, then will be wooden
Potato wedge is taken out from liquor made from sorghum, obtains wine stain cassava block；Wherein, the usage amount of the liquor made from sorghum is the 6 of the cassava block quality
Times；
S3: wine stain cassava block described in rapid S2 is put into lotus leaf to wrap up placing into take out after steaming 50min in steamer and is dried in the air to room
Temperature；Then the cassava block after will be steamed, which mixes to be put in squeeze the juice in pressafiner with lotus leaf, is broken into slurry；
S4: the organized enzyme of activation being added into slurry described in rapid S3, is sealed by fermentation 11d under the conditions of being 26 DEG C in temperature；
Above-mentioned tunning 13s is handled using the instantaneous pressure of 410MPa, is first wine using filtrate obtained by vacuum filter；Wherein,
The organized enzyme is saccharomycete；The additional amount of the organized enzyme is the 7wt% of the slurry gross mass；
S5: sucrose is added into first wine described in step S4, is transferred in closed container after 14d after mixing, again
It is filtered to remove solid content, then by gained juice after film filters, cassava Lotus leaf wine is got product after filling；Wherein, the sucrose
Usage amount be the just wine gross mass 2wt%.
1. sensory evaluation is tested: system point system is used, group is evaluated by the composition of personnel that 20 professions are Food Science,
By cassava Lotus leaf wine prepared by the preparation method of embodiment 1-3 and comparative example 1-4, carry out subjective appreciation, deliberated index be color,
Flavour and smell take the total score of its each individual event average value as appraisal result, and total score is 20 points, and standards of grading are shown in Table 1, scoring knot
Fruit is shown in Table 2.
The sensory evaluation criteria of 1 cassava Lotus leaf wine of table
The sensory score result of 2 cassava Lotus leaf wine of table
Table 2 the result shows that: 1-3 of the embodiment of the present invention preparation cassiri quality it is preferable.
Although above the present invention is described in detail with a general description of the specific embodiments,
On the basis of the present invention, it can be made some modifications or improvements, this will be apparent to those skilled in the art.Cause
This, these modifications or improvements, fall within the scope of the claimed invention without departing from theon the basis of the spirit of the present invention.
Claims (8)
1. a kind of production method of cassava Lotus leaf wine, which comprises the following steps:
S1: choosing the fresh manioc root block without worm hole, is cleaned and cleans, removes the supracutaneous pericarp of manioc root block and impurity,
It is cut into small pieces after shape to be put into hot water after 5~8min of blanching after the manioc root block of peeling is cleaned again and takes out, is cooled to room temperature, obtains
It is spare to cassava block；
S2: by cassava block described in step S1 be put into liquor made from sorghum in temperature be 70~80 DEG C under conditions of impregnate 60~80min, then
Cassava block is taken out from liquor made from sorghum, obtains wine stain cassava block；
S3: wine stain cassava block described in rapid S2 is put into lotus leaf to wrap up placing into take out after 40~60min of steaming in steamer and is dried in the air to room
Temperature；Then the cassava block after will be steamed, which mixes to be put in squeeze the juice in pressafiner with lotus leaf, is broken into slurry；
S4: the organized enzyme of activation being added into slurry described in rapid S3, in temperature be 25~28 DEG C under the conditions of be sealed by fermentation 10~
12d；Above-mentioned 12~15s of tunning is handled using the instantaneous pressure of 400~420MPa, is using filtrate obtained by vacuum filter
For first wine；
S5: sucrose is added into first wine described in step S4, is transferred in closed container after 12~15d after mixing, again
It is filtered to remove solid content, then by gained juice after film filters, cassava Lotus leaf wine is got product after filling.
2. a kind of production method of cassava Lotus leaf wine according to claim 1, which is characterized in that in step sl, the heat
The water temperature of water is 92~96 DEG C.
3. a kind of production method of cassava Lotus leaf wine according to claim 1, which is characterized in that in step s 2, the height
The usage amount of fine strain of millet wine is 5~8 times of the cassava block quality.
4. a kind of production method of cassava Lotus leaf wine according to claim 1, which is characterized in that in step s 4, the work
The production method of property enzyme is: Rhizopus oryzae bacterial strain being forwarded in potato dextrose agar, cultivates 3 at 30~32 DEG C
Then~5d is put into the spore of cultured bacterial strain in the conical flask equipped with nutrient solution, be 29~30 DEG C of oscillations 60 in temperature
~70min, being then diluted to concentration is 1.5 × 107-9The bacteria suspension of cfu/mL is organized enzyme.
5. a kind of production method of cassava Lotus leaf wine according to claim 4, which is characterized in that the nutrient solution is by tangerine peel
Powder, ammonium chloride, potassium dihydrogen phosphate, magnesium sulfate, glucose are according to 10~15:1~2:0.8~1.0:0.1~0.2:100 quality
Than being mixed.
6. a kind of production method of cassava Lotus leaf wine according to claim 1, which is characterized in that in step s 4, the work
Property enzyme additional amount be the slurry gross mass 5~8wt%.
7. a kind of production method of cassava Lotus leaf wine according to claim 1, which is characterized in that in step s 5, the sugarcane
The usage amount of sugar is 1~3wt% of the just wine gross mass.
8. the cassava Lotus leaf wine that preparation method according to claim 1-7 obtains.
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| Publication number | Priority date | Publication date | Assignee | Title |
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| CN104987997A (en) * | 2015-06-17 | 2015-10-21 | 刘伟 | Grapefruit tea rice wine for nourishing kidney and preparing method thereof |
| CN105482947A (en) * | 2015-12-21 | 2016-04-13 | 沈文治成 | Preparation method of cassava wine and cassava wine |
| CN107365657A (en) * | 2017-08-17 | 2017-11-21 | 百色学院 | A kind of mango wine and preparation method thereof |
| CN107495239A (en) * | 2017-09-27 | 2017-12-22 | 广西宜州市宜源桑杆菌业有限公司 | A kind of mulberry leaf fruit cream and preparation method thereof |
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2018
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Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104987997A (en) * | 2015-06-17 | 2015-10-21 | 刘伟 | Grapefruit tea rice wine for nourishing kidney and preparing method thereof |
| CN105482947A (en) * | 2015-12-21 | 2016-04-13 | 沈文治成 | Preparation method of cassava wine and cassava wine |
| CN107365657A (en) * | 2017-08-17 | 2017-11-21 | 百色学院 | A kind of mango wine and preparation method thereof |
| CN107495239A (en) * | 2017-09-27 | 2017-12-22 | 广西宜州市宜源桑杆菌业有限公司 | A kind of mulberry leaf fruit cream and preparation method thereof |
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