CN115161141A - Alcohol bubble beverage with purple potatoes as main material and rich anthocyanin through fermentation - Google Patents
Alcohol bubble beverage with purple potatoes as main material and rich anthocyanin through fermentation Download PDFInfo
- Publication number
- CN115161141A CN115161141A CN202210826256.2A CN202210826256A CN115161141A CN 115161141 A CN115161141 A CN 115161141A CN 202210826256 A CN202210826256 A CN 202210826256A CN 115161141 A CN115161141 A CN 115161141A
- Authority
- CN
- China
- Prior art keywords
- anthocyanin
- beverage
- purple potatoes
- fermentation
- rich
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
Classifications
-
- 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
- C12G3/00—Preparation of other alcoholic beverages
- C12G3/02—Preparation of other alcoholic beverages by fermentation
- C12G3/023—Preparation of other alcoholic beverages by fermentation of botanical family Solanaceae, e.g. potato
-
- 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
- C12G3/00—Preparation of other alcoholic beverages
- C12G3/02—Preparation of other alcoholic beverages by fermentation
- C12G3/025—Low-alcohol beverages
-
- 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
- C12G3/00—Preparation of other alcoholic beverages
- C12G3/02—Preparation of other alcoholic beverages by fermentation
- C12G3/026—Preparation of other alcoholic beverages by fermentation with health-improving ingredients, e.g. flavonoids, flavones, polyphenols or polysaccharides, added before or during the fermentation stage; with flavouring ingredients added before or during the fermentation stage
-
- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12R—INDEXING SCHEME ASSOCIATED WITH SUBCLASSES C12C - C12Q, RELATING TO MICROORGANISMS
- C12R2001/00—Microorganisms ; Processes using microorganisms
- C12R2001/645—Fungi ; Processes using fungi
Landscapes
- Organic Chemistry (AREA)
- Chemical & Material Sciences (AREA)
- Health & Medical Sciences (AREA)
- Engineering & Computer Science (AREA)
- Biochemistry (AREA)
- Bioinformatics & Cheminformatics (AREA)
- General Engineering & Computer Science (AREA)
- General Health & Medical Sciences (AREA)
- Genetics & Genomics (AREA)
- Life Sciences & Earth Sciences (AREA)
- Wood Science & Technology (AREA)
- Zoology (AREA)
- Nutrition Science (AREA)
- Alcoholic Beverages (AREA)
Abstract
The invention discloses an alcohol bubble beverage rich in anthocyanin fermented by taking purple potatoes as a main material, and belongs to the technical field of preparation methods of the purple potato alcohol beverage. The invention uses purple potatoes as main fermentation raw materials to prepare the beverage containing alcohol. The method of the present invention comprises the steps of blending → pulverizing → saccharifying → filtering → cooling → boiling → fermenting, so that the low alcohol purple beverage has an alcohol concentration of 0.9 to 1.7% vol or less. The invention has fine and rich foam of the refined beer, does not need to add other auxiliary materials, and the main raw material is the purple potato. The yeast is domesticated by wild yeast extracted from the purple potato concentrated solution, the beverage has fresh fragrance and taste concentration, generates fine and uniform bubbles when contacting with air, can reach a slightly well formed state by users, and has low alcohol content. Meanwhile, the purple potatoes are rich in anthocyanin, so that the solution of the purple potatoes has good oxidation resistance, and the anthocyanin is easier to be absorbed by drinkers. The beverage has good drinking value and more health care effect, and the alcoholic beverage meets the popular trend of intelligent drinking and moderate drinking.
Description
Technical Field
The invention belongs to the technical field of preparation methods of purple potato alcoholic beverages, and particularly relates to an alcoholic bubble beverage rich in anthocyanin fermented by taking purple potatoes as a main material.
Background
The potatoes are widely planted in China as economical and practical crops, the economic value of the potatoes is improved, the potatoes become popular research projects at present, and the method for making the fermented distilled liquor is a successful method at present. But the preparation process is similar to that of vodka, and compared with the traditional distilled liquor, the wine has the advantages of low fragrance and high alcohol concentration, and does not accord with the healthy life style of modern people.
At present, the process flow of the beverage prepared by taking potatoes as raw materials can be drunk only by a distillation technology, and other raw materials are added in the preparation raw materials, so that the finished product is complex and changeable, and the standard is difficult to set in the preparation flow. Purple potatoes are rich in anthocyanidins, which belong to bioflavonoids, and the main physiological active functions of the flavonoids are free radical scavenging capacity and antioxidant capacity. However, the anthocyanin changes color too fast after contacting air, and the current methods for storing the anthocyanin on the market are too complex and are not suitable for the production process.
Disclosure of Invention
Aiming at the problems of the existing production process taking potatoes as raw materials, the invention aims to provide the alcohol sparkling beverage which takes the purple potatoes as the main material and is fermented and rich in anthocyanin.
Therefore, the invention adopts the following technical scheme: an alcohol bubble beverage with purple potatoes as a main material and rich in anthocyanin by fermentation comprises the following steps:
firstly, selecting purple potatoes with complete skins and no rot, cleaning and peeling, and cutting Cheng Kuaizhuang for later use;
secondly, forming a mixed solution of whey protein and citric acid, and proportioning the purple potatoes and the mixed solution according to a certain proportion;
thirdly, putting the mixture into a stirrer to stir the mixture into uniform particles;
fourthly, putting the mixture into an incubator for saccharification;
fifthly, precipitating and filtering after saccharification is finished;
sixthly, putting the mixture into a refrigerated cabinet for cooling;
seventhly, boiling the solution after the temperature is reached;
and step eight, fermenting and inoculating the boiled solution by activated yeast.
In addition to the above technical solutions, the present invention also includes the following technical features.
In the second step, the concentration of whey protein is 0.2%, the concentration of citric acid is 2%, the concentration of cellulase is 0.5%, the concentration of pectinase is 0.3% and the concentration of high-temperature alpha amylase is 0.3%; the ratio of the purple potatoes to the mixed solution is 6:5.
fourthly, the culture temperature of the incubator is 25-80 ℃ for stepped temperature cultivation, and the saccharification time is 30min at 25 ℃; saccharifying at 45 deg.C for 30min; saccharifying at 65 deg.C for 60min; the saccharification time is 30min at 80 ℃, stirring is carried out every 30min, and the added various enzymes can play roles through the grounding temperature cultivation and saccharification. Saccharification is effected in the beer industry: the soluble substances in the malt are soaked out, which is beneficial to the conditions of various enzyme actions, and the insoluble substances are changed into the soluble substances to be dissolved out under the action of the enzymes.
In the sixth step, the temperature in the refrigerated cabinet is 2-4 ℃;
in the eighth step, selecting fermentation yeast, namely selecting belgium aizoon with the fermentation temperature of 18-22 ℃ and high fermentation degree; the fermentation temperature of the Lagranzyme is 10-15 ℃, and the fermentation degree is in the range. Controlling and monitoring the fermentation time, wherein the fermentation time is 10-15 days.
In addition, the fermentation temperature can be selected from 2-4 ℃, and the fermentation temperature is selected from 2-4 ℃ for fermentation, so that the flavor is full and unique.
The mass ratio of the cellulase to the pectinase to the high-temperature alpha amylase is 5.
The invention can achieve the following beneficial effects: the present invention provides a low-alcohol purple beverage containing alcohol at a concentration of 0.9 to 1.7 vol% or less, which has a strong flavor and a unique taste, and which has a reduced content of alcohol and causes a sense of discomfort due to alcohol. The invention takes the potatoes as the main raw material, and has little or no other raw materials, thereby reducing the contingency in large-scale production and being easy to reach the standardization. The method disclosed by the invention has the advantages that under the condition that other potato manufacturing processes are not influenced, the anthocyanin is ensured not to fade in the whole process flow by using simple technical treatment. The method is more suitable for industrial production, particularly for beer industrial production, and the existing patents do not make the purple potatoes into dry powder, or concentrate after dilution, or just distill wine, so the method greatly improves the application range of the potatoes and is worthy of popularization.
Detailed Description
The following detailed description of the invention is provided as illustrative and explanatory only and is not intended to be limiting of the invention.
Example (b): the manufactured instrument adopts a stirrer; an incubator; a fermenter;
preparing raw materials: whey protein; citric acid; purple potatoes; a cellulase; a pectinase; high temperature alpha amylase; yeasts (Eleutheromyces belgii and Laggera);
example one of the manufacturing process: selecting purple potatoes with complete epidermis and no rot, cleaning and peeling, cutting into small pieces for later use, preparing a solution by using 0.2% whey protein and 2% citric acid, wherein the concentration of the citric acid is 2%, the concentration of the cellulase is 0.5%, the concentration of the pectinase is 0.3%, and the concentration of the high-temperature alpha amylase is 0.3%, mixing the purple potatoes with the solution by a ratio of 6:5, putting the mixture into a stirrer to stir into uniform particles, putting the particles into an incubator to culture, wherein the incubator culture temperature is 25-80 ℃ for stepped temperature culture, and the saccharification time is 30min at 25 ℃; saccharifying at 45 deg.C for 30min; saccharifying at 65 deg.C for 60min; saccharifying at 80 deg.C for 30min, stirring every 30min, precipitating, filtering, cooling in refrigerator at 4 deg.C, adding activated yeast, and fermenting for 15 days. Selecting fermentation yeast, wherein the fermentation temperature of Elsholtzia belgii is 22 ℃, and the fermentation degree is high; the fermentation temperature of Lagranzyme is 15 ℃ and the fermentation degree is middle. Controlling and monitoring the fermentation time, wherein the fermentation time is 15 days.
Example two of the manufacturing process: selecting purple potatoes with complete epidermis and no rot, cleaning and peeling, cutting into small pieces for later use, preparing a solution by using 0.2% whey protein and 2% citric acid, wherein the concentration of the citric acid is 2%, the concentration of the cellulase is 0.5%, the concentration of the pectinase is 0.3%, and the concentration of the high-temperature alpha amylase is 0.3%, mixing the purple potatoes with the solution by a ratio of 6:5, putting the mixture into a stirrer to stir into uniform particles, putting the particles into an incubator to culture, wherein the incubator culture temperature is 25-80 ℃ for stepped temperature culture, and the saccharification time is 30min at 25 ℃; saccharifying at 45 deg.C for 30min; saccharifying at 65 deg.C for 60min; saccharifying at 80 deg.C for 30min, stirring every 30min, precipitating, filtering, cooling in refrigerator at 2 deg.C, adding activated yeast, and fermenting for 10 days. Selecting fermentation yeast, namely selecting Belgian yeast with the fermentation temperature of 18 ℃ and high fermentation degree; the Lagranzyme fermentation temperature is 10 ℃, and the fermentation degree is medium. Controlling and monitoring the fermentation time for 10 days.
The method selects Belgium Elsholtzia and Lagger yeast for fermentation or can select wild yeast or can adopt commercial yeast or wild yeast mixture for fermentation culture, the wine flavor is aromatic, the data is realized in the later period through a gas-mass spectrometry analysis mode, the Belgium Elsholtzia and Lagger yeast fermentation is convenient for the industrialized production in the later period, the strain is separated and purified in a laboratory, the strain is unique at present and has market advantages, and the two kinds of separated and purified yeasts are observed through experiments, have quick growth and strong activity, and have the premise of realizing commercialization. The breeding cost of the two yeasts aims at the 'acerbity taste' generated in the fermentation of the purple potatoes, and the cost expenditure of hops is reduced.
The measurement data of the anthocyanin content in the invention are as follows: 150.79mg/kg
The foregoing shows and describes the general principles and broad features of the present invention and advantages thereof. It will be understood by those skilled in the art that the present invention is not limited to the embodiments described above, which are described in the specification and illustrated only to illustrate the principle of the present invention, but that various changes and modifications may be made therein without departing from the spirit and scope of the present invention, which fall within the scope of the invention as claimed. The scope of the invention is defined by the appended claims and equivalents thereof.
Claims (7)
1. An alcohol bubble beverage with anthocyanin-rich fermentation by using purple potatoes as a main material is characterized in that: the preparation method of the alcohol bubble drink comprises the following steps:
firstly, selecting purple potatoes with complete skins and no rot, cleaning and peeling, and cutting Cheng Kuaizhuang for later use;
secondly, forming a mixed solution of lactalbumin, citric acid, cellulase, pectinase and high-temperature alpha amylase, and proportioning the purple potatoes and the mixed solution according to a certain proportion;
thirdly, putting the mixture into a stirrer to stir the mixture into uniform particles;
fourthly, putting the mixture into an incubator for saccharification;
fifthly, precipitating and filtering after saccharification is finished;
sixthly, putting the mixture into a refrigerated cabinet for cooling;
seventhly, boiling the solution after the temperature is reached;
and step eight, fermenting and inoculating the boiled solution by activated yeast.
2. The anthocyanin-rich alcoholic bubbling beverage prepared by fermenting purple potatoes as main materials according to claim 1, wherein the anthocyanin-rich alcoholic bubbling beverage is prepared by fermenting purple potatoes as main materials through the following steps: in the second step, the concentration of whey protein is 0.2%, the concentration of citric acid is 2%, the concentration of cellulase is 0.5%, the concentration of pectinase is 0.3% and the concentration of high-temperature alpha amylase is 0.3%; the ratio of the purple potatoes to the mixed solution is 6:5.
3. the anthocyanin-rich alcoholic bubbling beverage prepared by fermenting purple potatoes as main materials according to claim 2, wherein the anthocyanin-rich alcoholic bubbling beverage is prepared by fermenting purple potatoes as main materials, and is characterized in that: fourthly, culturing at a stepped temperature of 25-80 ℃ in an incubator, and saccharifying for 30min at 25 ℃; saccharifying at 45 deg.C for 30min; saccharifying at 65 deg.C for 60min; saccharifying at 80 deg.C for 30min, and stirring every 30 min.
4. The anthocyanin-rich alcoholic bubbling beverage fermented by using purple potatoes as a main material according to claim 1 or 3, which is characterized in that: in the sixth step, the temperature in the refrigerated cabinet is 2-4 ℃.
5. The anthocyanin-rich alcoholic bubbling beverage prepared by fermenting purple potatoes as main materials according to claim 4, wherein the anthocyanin-rich alcoholic bubbling beverage is prepared by fermenting purple potatoes as main materials through the following steps: in the eighth step, selecting fermentation yeast, namely selecting belgium aizoon with the fermentation temperature of 18-22 ℃ and high fermentation degree; the fermentation temperature of the Lagranzyme is 10-15 ℃, and the fermentation degree is in the range; the fermentation time is 10-15 days.
6. The anthocyanin-rich alcoholic bubbling beverage prepared by fermenting purple potatoes as main materials according to claim 4, wherein the anthocyanin-rich alcoholic bubbling beverage is prepared by fermenting purple potatoes as main materials through the following steps: the fermentation temperature is 2-4 ℃.
7. The alcoholic bubbling drink with the purple potatoes as the main material and rich in anthocyanin by fermentation as claimed in claim 1, 5 or 6, is characterized in that: the mass ratio of the cellulase to the pectinase to the high-temperature alpha amylase is 5.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202210826256.2A CN115161141A (en) | 2022-07-14 | 2022-07-14 | Alcohol bubble beverage with purple potatoes as main material and rich anthocyanin through fermentation |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202210826256.2A CN115161141A (en) | 2022-07-14 | 2022-07-14 | Alcohol bubble beverage with purple potatoes as main material and rich anthocyanin through fermentation |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN115161141A true CN115161141A (en) | 2022-10-11 |
Family
ID=83493097
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN202210826256.2A Pending CN115161141A (en) | 2022-07-14 | 2022-07-14 | Alcohol bubble beverage with purple potatoes as main material and rich anthocyanin through fermentation |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN115161141A (en) |
Citations (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1671834A (en) * | 2002-06-25 | 2005-09-21 | 日本札幌啤酒株式会社 | Beer-like alcoholic beverage and process for producing the same |
| KR20060038975A (en) * | 2006-04-05 | 2006-05-04 | 대한민국(관리부서:국세청기술연구소장) | Method for preparing fermented alcoholic drink using purple sweetpotato |
| CN106879897A (en) * | 2017-02-17 | 2017-06-23 | 云南省农业科学院经济作物研究所 | Color potato air-bubble and preparation method thereof |
| CN108783123A (en) * | 2018-03-15 | 2018-11-13 | 湖北凯瑞百谷农业科技股份有限公司 | A kind of High color values potato inspissated juice and preparation method |
| CN111763591A (en) * | 2020-08-07 | 2020-10-13 | 内蒙古河套酒业集团股份有限公司 | Low-alcohol purple sweet potato beverage wine and preparation method thereof |
| JP2020182387A (en) * | 2019-04-26 | 2020-11-12 | サントリーホールディングス株式会社 | Beer taste beverage |
| CN111944643A (en) * | 2020-09-29 | 2020-11-17 | 河北农业大学 | Purple potato wine and brewing method thereof |
-
2022
- 2022-07-14 CN CN202210826256.2A patent/CN115161141A/en active Pending
Patent Citations (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1671834A (en) * | 2002-06-25 | 2005-09-21 | 日本札幌啤酒株式会社 | Beer-like alcoholic beverage and process for producing the same |
| KR20060038975A (en) * | 2006-04-05 | 2006-05-04 | 대한민국(관리부서:국세청기술연구소장) | Method for preparing fermented alcoholic drink using purple sweetpotato |
| CN106879897A (en) * | 2017-02-17 | 2017-06-23 | 云南省农业科学院经济作物研究所 | Color potato air-bubble and preparation method thereof |
| CN108783123A (en) * | 2018-03-15 | 2018-11-13 | 湖北凯瑞百谷农业科技股份有限公司 | A kind of High color values potato inspissated juice and preparation method |
| JP2020182387A (en) * | 2019-04-26 | 2020-11-12 | サントリーホールディングス株式会社 | Beer taste beverage |
| CN111763591A (en) * | 2020-08-07 | 2020-10-13 | 内蒙古河套酒业集团股份有限公司 | Low-alcohol purple sweet potato beverage wine and preparation method thereof |
| CN111944643A (en) * | 2020-09-29 | 2020-11-17 | 河北农业大学 | Purple potato wine and brewing method thereof |
Non-Patent Citations (1)
| Title |
|---|
| 孙倩怡;任;鲁宝君;张晶;: "蓝莓花青素的稳定性研究", 营养学报, no. 04, pages 400 - 404 * |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN103907987B (en) | A kind of multi-cultur es mixing is continuously fermented and is prepared the method for Haw Apple Vinegar Drink | |
| CN101731568B (en) | Method for preparing high-salt dilute soy by adopting immobilized cell fermentation | |
| CN103937637A (en) | Honey wine brewing technology | |
| CN101892141A (en) | Method for preparing sweet red jujube wine | |
| CN101396110B (en) | Preparation method of flavor sauce | |
| CN101921687B (en) | Preparation method of red date brandy | |
| CN102899236B (en) | Process method for brewing ginseng vinegar by immobilized fermentation | |
| CN102329709B (en) | Millet sake and preparation method thereof | |
| CN113388474A (en) | Mixed-strain fermented mulberry wine based on Hansenula anomala and preparation method thereof | |
| CN112553091A (en) | Non-saccharomyces cerevisiae and fermentation method for increasing fragrance of blueberry fruit wine by using same | |
| CN103087881A (en) | Red date nutritive wine and preparation method thereof | |
| CN111484910A (en) | Phellinus igniarius hypha refined beer production method and beer | |
| CN110467985A (en) | A kind of formula and processing technology of craft beer | |
| CN103468559B (en) | Process for producing yellow wine vinasse vinegar through standing liquid-state insulation fermentation method | |
| CN109593627B (en) | Electric field strengthening brewing process of sea-buckthorn and Chinese wolfberry health-care fruit wine | |
| CN104745348B (en) | A kind of preparation method of hami melon flavor beer | |
| CN116396822A (en) | Chestnut kvass and brewing method thereof | |
| CN115161141A (en) | Alcohol bubble beverage with purple potatoes as main material and rich anthocyanin through fermentation | |
| CN106967555B (en) | Production method of passion fruit-sugarcane mixed fruit wine | |
| CN109852515A (en) | A kind of preparation method of compound fruit and vegetable fermented wine | |
| CN113583771A (en) | Hemerocallis citrina baroni flavored black beer and preparation method thereof | |
| CN114058465A (en) | Method for brewing polypeptide peanut malt yellow wine | |
| CN111621378A (en) | Method for producing fen-flavor sugarcane wine by using pure sugarcane juice | |
| CN116218618B (en) | Preparation method of sour beer | |
| CN110484410A (en) | A kind of Chinese data wine and its production method |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| PB01 | Publication | ||
| PB01 | Publication | ||
| SE01 | Entry into force of request for substantive examination | ||
| SE01 | Entry into force of request for substantive examination |