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Production method of glutathione-enriched cherry wine

A production method and technology of glutathione, applied in the field of food processing, can solve rare problems, achieve the effects of increasing content, improving food safety, and shortening fermentation time

Inactive Publication Date: 2017-10-17
HEFEI RUNYU AGRI TECH CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

At the same time, cherries are also rich in glutathione. At present, the production of cherry wine is mostly based on taste and flavor. There are relatively few methods for improving the nutritional value of fruit wine.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0016] Embodiment 1: a kind of production method that is rich in glutathione kirsch, when specifically making,

[0017] (1) Picking fresh cherries with fruit stalks from the cherry orchard of Xiaobai Village, Xiaomiao Town, Hefei City, the variety is Russia No. 18, soaked in 1.2% carboxymethyl cellulose at a temperature of 33°C at a volume ratio of 1:1.8 In sodium aqueous solution, centrifuge at a centrifugal rate of 40r / min for 5 minutes, remove and rinse;

[0018] (2) Use a liquid nitrogen spray gun to spray the connection between the fruit stem and the cherry, the spray distance is 10cm, and the diameter of the contact area of ​​the freezing head of the liquid nitrogen spray gun is 1mm;

[0019] (3) Mix the processed cherries with salt and sugar at a volume ratio of 100:0.5:8 and mix well, and ferment initially for 12 days at a temperature of 38°C and a pressure of 1.05Mpa. Stir the fermented product every other day;

[0020] (4) Use a UV-B ultraviolet light source with a...

Embodiment 2

[0024] Embodiment 2: a kind of production method that is rich in glutathione kirsch, during specific making,

[0025] (1) Picking fresh cherries with stalks from the cherry orchard of Xiaobai Village, Xiaomiao Town, Hefei City, the variety is Czech Zaohong, soaked in 1.5% carboxymethyl cellulose at a temperature of 35°C at a volume ratio of 1:2 In sodium aqueous solution, centrifuge at a centrifugal rate of 50r / min for 7 minutes, remove and rinse;

[0026] (2) Use a liquid nitrogen spray gun to spray the connection between the fruit handle and the cherry, the spray distance is 12cm, and the diameter of the contact area of ​​the freezing head of the liquid nitrogen spray gun is 1mm;

[0027] (3) Mix the processed cherries with salt and sugar at a volume ratio of 120:0.7:10 and mix well, and ferment initially for 15 days at a temperature of 42°C and a pressure of 1.08Mpa. Stir the fermented product every other day;

[0028] (4) Use a UV-B ultraviolet light source with a power ...

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Abstract

The invention relates to the technical field of food processing and in particular relates to a production method of glutathione-enriched cherry wine. The production method specifically comprises the following steps: picking fresh cherries with fruit stems; soaking the cherries in a sodium carboxymethylcellulose aqueous solution and stirring to remove pesticide residues; spraying the connections of the fruit stems and the cherries with a liquid nitrogen spray gun to remove the fruit stems conveniently; mixing and uniformly stirring with table salt and white sugar; performing high pressure fermentation to obtain a ferment; irradiating the ferment with an UV-B ultraviolet light source to promote the ferment to generate and accumulate glutathione; adding naringinase to convert glucose into glycogen; and finally, performing ultrafine filtration to obtain the cherry wine. The cherry wine after autoclaved sterilization is bottled, and the obtained cherry wine is relatively high in content of glutathione, bright red and bright in color and strong in cherry fragrance.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to a production method of glutathione-rich cherry wine. Background technique [0002] Cherry is a kind of common fruit. Its fruit is bright in color, crystal clear and beautiful, red as agate. The content of iron in cherry is relatively high. The iron content per 100 grams of cherry is as high as 59 mg, ranking first in the fruit. Vitamin A content is 4-5 times more than that of grapes, apples and oranges. The content of carotene is 4-5 times higher than that of grapes, apples and oranges. In addition, cherries also contain vitamin B, C and calcium, phosphorus and other mineral elements. Each 100g contains 83g of water, 1.4g of protein, 0.3g of fat, 8g of sugar, 14.4g of carbohydrates, 66 kcal of calories, 0.4g of crude fiber, 0.5g of ash, 18mg of calcium, 18mg of phosphorus, 5.9mg of iron, and 0.15mg of carotene , thiamine 0.04mg, riboflavin 0.08mg, nicotinic acid 0.4mg,...

Claims

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Application Information

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IPC IPC(8): C12G3/02
CPCC12G3/02
Inventor 吴邦柱
Owner HEFEI RUNYU AGRI TECH CO LTD
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