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Composite color fixative special for apricot wine and apricot wine

The technology of a color protectant and apricot wine is applied in the field of a special compound color protectant for apricot wine and apricot wine. , good color protection effect

Pending Publication Date: 2021-02-26
SICHUAN NORMAL UNIVERSITY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] The purpose of the present invention is to overcome the defects that the existing color protectant used in apricot wine has a large amount of addition, which will lead to the reduction of the flavor and quality of the apricot wine, and provides a special composite color protector for apricot wine and apricot wine; the protector The coloring agent is compounded according to the characteristics of apricot wine, it can effectively prevent the browning of apricot wine, the addition amount is small, the influence on the flavor of apricot wine is small, the effect of improving the quality of apricot wine is beneficial to the large-scale production of apricot wine Scale production and marketing

Method used

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  • Composite color fixative special for apricot wine and apricot wine

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0030] (1) Raw material preparation: select mature and intact apricot fruit, wash and remove the core, after crushing, add water according to the volume ratio of material to water at 4.5:1 to obtain pulp;

[0031] (2) Raw material pretreatment: Add pectinase in the amount of 0.45g / L to the pulp, and carry out enzymatic hydrolysis treatment at room temperature for 24 hours; after the enzymolysis is completed, add white sugar and potassium bicarbonate to adjust the pretreated fruit The pH value of the slurry is 3.5; the sugar content is 21%;

[0032] (3) Inoculation and fermentation: Inoculate D254 Nuomo yeast in the pretreated pulp at an amount of 1.2g / L, and ferment at 25°C for 7 days;

[0033] (4) Color protection and aging treatment: after the fermentation is completed, filter, add a composite color protection agent in an amount of 2.0 g / L to the filtrate, and stand at 20°C for 12 days to obtain raw wine; the composite color protection agent is obtained by mass Sodium eryth...

Embodiment 2

[0036] (1) Raw material preparation: select mature and intact apricot fruit, wash and remove the core, after crushing, add water according to the volume ratio of material to water at 4.5:1 to obtain pulp;

[0037] (2) Raw material pretreatment: Add pectinase in the amount of 0.45g / L to the pulp, and carry out enzymatic hydrolysis treatment at room temperature for 24 hours; after the enzymolysis is completed, add white sugar and potassium bicarbonate to adjust the pretreated fruit The pH value of the slurry is 3.5; the sugar content is 21%;

[0038] (3) Inoculation and fermentation: Inoculate D254 Nuomo yeast in the pretreated pulp at an amount of 1.2g / L, and ferment at 25°C for 7 days;

[0039] (4) Color protection and aging treatment: filter after the fermentation is completed, add a composite color protection agent in an amount of 1.8g / L to the filtrate, and let it stand at 25°C for 7 days to obtain raw wine; the composite color protection agent is determined by mass Sodium...

Embodiment 3

[0042] (1) Raw material preparation: select mature and intact apricot fruit, wash and remove the core, after crushing, add water according to the volume ratio of material to water at 4.5:1 to obtain pulp;

[0043](2) Raw material pretreatment: Add pectinase in the amount of 0.45g / L to the pulp, and carry out enzymatic hydrolysis treatment at room temperature for 24 hours; after the enzymolysis is completed, add white sugar and potassium bicarbonate to adjust the pretreated fruit The pH value of the slurry is 3.5; the sugar content is 21%;

[0044] (3) Inoculation and fermentation: Inoculate D254 Nuomo yeast in the pretreated pulp at an amount of 1.2g / L, and ferment at 25°C for 7 days;

[0045] (4) Color protection and aging treatment: after the fermentation is completed, filter, add a composite color protection agent in an amount of 2.3g / L to the filtrate, and stand at 18°C ​​for 15 days to obtain raw wine; the composite color protection agent is determined by mass Sodium ery...

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Abstract

The invention discloses a composite color fixative special for apricot wine. The composite color fixative is consists of sodium erythorbate, L-cysteine and phytic acid in a mass ratio of (6-8): (10-12): (2-3). The color fixative is prepared by compounding three compounds in a targeted manner according to the characteristics of the apricot wine, can generate a synergistic effect in the apricot wine, and can effectively prevent browning of the apricot wine, so that a very good color protection effect can be achieved under the condition that the addition quantity is relatively small. The color fixative can effectively prevent browning of the apricot wine, is small in addition quantity and small in influence on the flavor of the apricot wine, can improve the quality of the apricot wine, and isbeneficial to large-scale production and market promotion of the apricot wine.

Description

technical field [0001] The invention relates to the fields of food additives and fruit wine, in particular to a special composite color-protecting agent for apricot wine and apricot wine. Background technique [0002] Apricot is the fruit of perennial woody plants, which are widely planted in the provinces of the Yellow River Basin in my country. Apricot meat is soft and juicy, with a sweet and sour taste and a unique flavor. It is rich in nutrients such as amino acids, vitamins, carotenoids, polyphenols and flavonoids. The apricot wine brewed from apricot fruit not only has a rich aroma, but also can retain most of its nutrients, which has been recognized by many consumers. However, apricot fruit is very prone to oxidative browning, and browning will occur in the fermentation, aging and filling stages of apricot wine, resulting in a serious decline in the appearance quality and nutritional value of apricot wine. [0003] Studies have shown that the main cause of apricot w...

Claims

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Application Information

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IPC IPC(8): C12G3/024C12H1/14
CPCC12G3/024C12H1/14
Inventor 左勇徐佳马倩左堇岑
Owner SICHUAN NORMAL UNIVERSITY
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