CN103255015A

CN103255015A - Method for producing black potato dense wine

Info

Publication number: CN103255015A
Application number: CN2013101452957A
Authority: CN
Inventors: 张海龙
Original assignee: Individual
Current assignee: Individual
Priority date: 2013-04-23
Filing date: 2013-04-23
Publication date: 2013-08-21

Abstract

The invention discloses a method for producing black potato dense wine and belongs to the technical field of food processing. In order to exert the advantage that the black potato is rich in anthocyanin, improve the additional value of the black potato and meet the requirements on the daily anthocyanin health-care food, the black potato dense wine is developed, the black potato is ground into thick liquid, is saccharified by using a composite enzymic preparation and is compatible with wine, and the anthocyanin-enriched dense wine is produced.

Description

The production method of the thick wine of a kind of black earth beans

Technical field

The production method of the thick wine of a kind of black earth beans belongs to food processing technology field, is specifically related to a kind of black earth beans that utilize and is main raw material, is aided with the method for the thick Wine of black earth beans of Production of Wine.

Background technology

Pycnogenols (Anthocyanidin) is that nature one class extensively is present in the water-soluble natural pigment in the plant, belongs to flavonoids.Also be the main present-color material in the plant petals, multicoloured color major parts such as fruit, vegetables, flowers are relevant with it.Anthocyanidin is present in the vacuole of vegetable cell, can be transformed by chlorophyll.Under the different pH value condition of vegetable cell vacuole, make petal present multicoloured color.Autumn, soluble sugar increased, and cell is acid, takes on a red color or purple under acidic conditions, so that petal is is red, purple is the anthocyanidin effect, the being proportionate property of content of the depth of its color and anthocyanidin, available spectrophotometer is measured fast, is blue under alkaline condition.The color of anthocyanidin is subjected to the influence of many factors, and poor environments such as low temperature, anoxic and scarce phosphorus also can promote formation and the accumulation of anthocyanidin.

Used pigment mostly is synthetic colour in the foodstuffs industry at present, toxicity is in various degree nearly all arranged, life-time service can endanger people's health, therefore natural pigment has just more and more caused the concern of scientific research field: owing to also do not have the pure product of anthocyanidin on the domestic market so far, provide sign condition and the theoretical foundation of indispensability so extract highly purified anthocyanidin to the further investigation of anthocyanin class pigment and exploitation, and help its industrial utilization.Because the pure product of anthocyanidin also do not appear in market, therefore need to take in anthocyanidin, can only pass through the mode of tonic so at present, for example edible: acquisitions such as black matrimony vine, black earth beans, purple sweet potato, purple Chinese yam, blueberry, strawberry, grape, purple corn.Anthocyanidin is the antidotal nutritious supplementary of pure natural, studies have shown that it is that mankind nowadays is found good antioxidant, and its antioxidant property exceeds 50 times than vitamin-E, exceeds 20 times than vitamins C.It is 100% to the biological effectiveness of human body, takes the back and just can detect in blood in 20 minutes.

Black earth beans profile and common potato are as good as, and the black earth beans reason of purple darkly are to be rich in anthocyanidin.Its main nutrition is as follows: anthocyanidin: the 1700mg/kg starch content: 12% protein: 24.5g/kg fat: 1g/kg calcium: 110mg/kg potassium: 3.42g/kg magnesium: 229g/kg carotene: the 0.1mg/kg thiamine: 1mg/kg riboflavin: 0.3mg/kg nicotinic acid: 160mg/kg carbohydrate: 165g/kg.The anthocyanidin that the black earth beans are rich in is a kind of strong antioxidant, and its effect shows: resist free radical, prevent the disease of various free-radical generating; Help Vc, Ve to absorb, strengthen resistance of oxidation; Strengthen the human immune system, increase resistance of human body; The protection blood vessel strengthens VAR, lowers the fragility of capillary vessel, keeps the permeability of blood vessel, strengthens the function of capillary vessel, vein, artery, promotes the recycle system, reduces cardiovascular disease incidence; Improve varix and oedema; Reduce the initiation potential of diabetes, reduce the generation of the complication of diabetes; By hemato encephalic barrier, improve the degeneration senile dementia; Gene is not attacked in the protection cell, reduces the sickness rate of various cancers; Reduce the LDL cholesterol, avoid arteriosclerotic generation; Anti-inflammation has the effect of control to diseases such as non-bacterial inflammation such as sacroiliitis; Strengthen the elasticity of skin, protection skin, the health of promotion skin;

Summary of the invention

In order to satisfy the growing demand to heath food of people, performance black earth beans are rich in the advantage of anthocyanidin, improve black earth beans added value, the thick wine of exploitation black earth beans, be about to behind the black earth beans defibrination with compound enzymic preparation saccharification potato slurries and with the grape wine compatibility, satisfy the needs in market.

Description of drawings present method process flow sheet

Embodiment

1, the preparation of black earth juice: with the pre-treatment of black earth beans (be material choice, cut out except germinateing and rotten part), after the cleaning, with black earth beans defibrination, slurries are heated to 70 ℃ again--between 80 ℃, add the compounded saccharifying zymin, be incubated a few hours, make the slurries mashing, with contaminant filter, the black earth soya-bean milk liquid that obtains saccharification is stand-by with flame filter press.

2, select the purple red wine of good quality to mix with the saccharification black earth soya-bean milk liquid that 1 step obtains, alcoholic strength is transferred to about 5 °, recycle silicon algae soil filter filters and makes slurries limpid, obtains the thick wine of present method black earth beans through high-temperature sterilization, sterile filling.

Claims

1. the production method of the thick wine of black earth beans, after it is characterized in that black earth beans defibrination is with the zymin saccharification, slurries are allocated with grape wine through filtration, smart filter again, flash pasteurization obtains a kind of thick wine of black earth beans that is rich in anthocyanidin, its concrete operation method is: the 1) preparation of black earth juice: after the black earth beans are cleaned, with black earth beans defibrination, slurries are heated to 70 ℃ again--between 80 ℃, add the compounded saccharifying zymin, be incubated a few hours, make the slurries mashing, with contaminant filter, the black earth soya-bean milk liquid that obtains saccharification is stand-by with flame filter press; 2) select the purple red wine and 1 of good quality) the saccharification black earth soya-bean milk liquid that obtains of step mixes, and alcoholic strength is transferred to about 5 °, and the native filter filtration of recycle silicon algae makes slurries limpid, obtains the thick wine of black earth beans through high-temperature sterilization, sterile filling.