Looking for breakthrough ideas for innovation challenges? Try Patsnap Eureka!

Method for simultaneously reducing cyanide and ethyl carbamate in cherry wine

A technology of urethane and cyanide, which is applied in the field of food processing, can solve the problems of light flavor after storage, short storage period, and shedding of fruit stems, etc., and achieve the goal of clear and transparent wine liquid, lower cyanide content, and lower content Effect

Active Publication Date: 2019-11-22
SHANDONG AGRICULTURAL UNIVERSITY
View PDF8 Cites 1 Cited by
  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, mature cherries are prone to rot, browning of pulp, shedding of fruit stalks, lightening of flavor after storage, mildew, etc. at room temperature, and the storage period is short.

Method used

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
View more

Image

Smart Image Click on the blue labels to locate them in the text.
Viewing Examples
Smart Image
  • Method for simultaneously reducing cyanide and ethyl carbamate in cherry wine
  • Method for simultaneously reducing cyanide and ethyl carbamate in cherry wine

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0017] Embodiment 1, brew cherry wine by the inventive method

[0018] 1) Choose healthy cherries to wash with running water, remove sundries, and drain the water for later use.

[0019] 2) Crush the cherries to obtain cherry mash, and boil the crushed cherry mash at 100° C. for 5 minutes.

[0020] 3) Cool the boiled cherry mash to room temperature, inoculate Saccharomycescerevisiae D576 (SIHA Aktivhefe 7 fruit wine yeast, purchased from Weifang Kaiser Chemical Co., Ltd.) at 0.2g / kg cherry mash, and carry out alcohol fermentation at 20-25°C for 12 The liquor is separated after days; during the fermentation process, the cherry skin pomace floating on the surface is pressed into the fermentation broth every day.

[0021] 4) Carry out aging, clarification, filtration according to the conventional cherry fermented fruit wine process, and fill to obtain finished cherry wine (the indexes of the finished wine obtained are shown in Table 1).

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

PUM

No PUM Login to View More

Abstract

The invention relates to a method for simultaneously reducing cyanide and ethyl carbamate in cherry wine. Healthy cherries are used as raw materials, cherry mash obtained by breaking the cherries is boiled at 100 DEG C for 5 min, it is avoided that cyanide is produced by amygdalin due to the function of beta-glucosidase in microorganisms and the cherry raw materials, and then production of ethyl carbamate is reduced. By adopting special fruit wine yeast with low beta-glucosidase activity, the content of cyanide and ethyl carbamate in the cherry wine can be further reduced. By means of the method, the content of cyanide and ethyl carbamate in the cherry wine can be effectively reduced, and the quality of the fermented cherry wine is improved; the cherry wine prepared by the method is orangered, bright in color, and clear, transparent and glossy in liquor, and the content of cyanide and ethyl carbamate is significantly lower than that of a traditional technology.

Description

technical field [0001] The invention relates to a method for simultaneously reducing cyanide and ethyl carbamate in cherry wine, and aims at inventing a fermented cherry wine with low cyanide and ethyl carbamate content, which belongs to the technical field of food processing. Background technique [0002] Cherries are delicious and rich in nutritional value, and are deeply loved by consumers. In recent years, cherry planting area and production have also continued to increase. However, mature cherries are prone to rot, browning of pulp, shedding of fruit stalks, lightening of flavor after storage, mildew, etc. at normal temperature, and the storage period is short. The timely digestion of surplus cherries and the value-added and efficiency enhancement of low-value fruits are the primary problems to be solved today. Using cherries as raw materials to prepare new products of fermented alcoholic beverages is one of the important ways of deep processing of cherries. Not only...

Claims

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

Application Information

Patent Timeline
no application Login to View More
IPC IPC(8): C12G3/024C12R1/865
CPCC12G3/024
Inventor 杜金华韩迎迎
Owner SHANDONG AGRICULTURAL UNIVERSITY
Who we serve
  • R&D Engineer
  • R&D Manager
  • IP Professional
Why Patsnap Eureka
  • Industry Leading Data Capabilities
  • Powerful AI technology
  • Patent DNA Extraction
Social media
Patsnap Eureka Blog
Learn More
PatSnap group products

Browse by: Latest US Patents, China's latest patents, Technical Efficacy Thesaurus, Application Domain, Technology Topic, Popular Technical Reports.

© 2024 PatSnap. All rights reserved.Legal|Privacy policy|Modern Slavery Act Transparency Statement|Sitemap|About US| Contact US: help@patsnap.com