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Method for simultaneously producing mulberry anthocyanin and mulberry wine with mulberry juice

An anthocyanin and mulberry juice technology, applied in chemical instruments and methods, preparation of alcoholic beverages, azo dyes, etc., can solve the problems of fruit wine fusel oil, easy to use, and high content of biogenic amines

Active Publication Date: 2012-09-12
SERICULTURE & AGRI FOOD RES INST GUANGDONG ACAD OF AGRI SCI +1
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0006] At present, the commonly used process for the fermentation of mulberry wine is to add sucrose to the original mulberry juice to adjust the sugar content, and then add yeast to carry out alcoholic fermentation. The mulberry wine fermented by this technology breaks the sugar and acid in the mulberry juice due to the addition of more sucrose. Balanced, resulting in fruit wine prone to fusel oil, high content of biogenic amines, easy to clump phenomenon
There are also some reports on the technical process of fermenting mulberry fruit juice after concentration. Using this process, the fermented fruit wine has a better taste and is not easy to get on the top, but the color is too dark, which loses the clarity and luster that fruit wine should have.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0013] Take 65% mulberry juice concentrate as raw material, take 5kg mulberry juice concentrate, add 8kg of pure water, dilute to 25% soluble solid content, anthocyanin content 2930mg / L, flow through the diameter at a flow rate of 100L / hr 8cm, the chromatographic column that 4kgX-5 macroporous adsorption resin is housed of height 1.2m, when the soluble solid content of the mulberry fruit juice that flows out reaches 20%, begin to collect effluent, collect 12.5kg, the mulberry fruit soluble solid content that collects The anthocyanin content is 24.5%, and the anthocyanin content is 650mg / L.

[0014] After the collection is stopped, the mulberry anthocyanins adsorbed in the chromatographic column are eluted out by a common process. First wash the chromatography column with 20kg of pure water to wash away the remaining sugar and acid components on the column, then wash the column with 0.5% HCl and 75% ethanol until it is basically colorless, and obtain 20L ethanol solution of mor...

Embodiment 2

[0017] Take 65% mulberry juice concentrate as raw material, take 2.5kg mulberry juice concentrate, add 8kg of pure water, dilute to 17.1% soluble solids content, 1813mg / L anthocyanin content, flow through at a flow rate of 100L / hr Diameter 8cm, the chromatographic column that 4kgX-5 macroporous adsorption resin is housed of height 1.2m, when flowing out soluble solid content reaches 14%, begin to collect effluent liquid, after collecting 10kg, stop collecting, the mulberry fruit juice collected at this moment The soluble solid content was 16.7%, the anthocyanin content was 184mg / L, and finally 25g of mulberry anthocyanin was obtained.

[0018] After the collection is stopped, wash the chromatography column with 20kg of pure water to wash away the remaining sugar and acid components on the column, and then wash the column with 0.5% HCl and 75% ethanol until it is basically colorless to obtain 20L Mori cyanine Plain ethanol solution, carry out film concentration, after obtaining...

Embodiment 3

[0021] Using 25kg of mulberry fruit juice with 10.5% soluble solids as raw material, it is concentrated by thin film to 10kg with soluble solids content of 26.2%, anthocyanin content of 3050mg / L, flowing through a diameter of 8cm at a flow rate of 100L / hr, The chromatographic column with 4kgX-5 macroporous adsorption resin of height 1.2m is equipped with. When the soluble solid content reaches 22%, it begins to collect the effluent. After collecting 9.6kg, it stops collecting. The anthocyanin content is 25.2%, and the anthocyanin content is 690mg / L.

[0022] After the collection is stopped, wash the chromatography column with 20kg of pure water to wash away the remaining sugar and acid components on the column, and then wash the column with 0.5% HCl and 75% ethanol until it is basically colorless to obtain 20L Mori cyanine Plain ethanol solution was used for film concentration to obtain a paste with a soluble solid content of 65%, and vacuum microwave drying was carried out to...

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Abstract

The invention discloses a method for simultaneously producing mulberry anthocyanin and mulberry wine by using mulberry juice as a raw material. The method comprises the following steps of: enabling mulberry juice to flow by a chromatography column which is filled with macroporous absorption resin capable of adsorbing mulberry anthocyanin, wherein the flowing juice adsorbed with mulberry anthocyanin can be used for producing mulberry wine through fermentation; eluting the mulberry anthocyanin adsorbed in the chromatography column with acidic ethanol; and concentrating and drying the eluted mulberry anthocyanin ethanol solution to obtain a mulberry anthocyanin product. By adopting the method provided by the invention, the mulberry anthocyanin product with a certain health function can be obtained, and the mulberry wine product is purple and has favorable luster and light transmission.

Description

technical field [0001] The invention relates to a method for simultaneously producing mulberry anthocyanins and mulberry wine by using mulberry juice as raw materials. Background technique [0002] my country has a long history of planting mulberry and sericulture, and mulberry resources are extremely rich. Mulberry is the fruit of the mulberry tree. Mulberry has been used as a fruit and Chinese medicinal material since ancient times. It has been recognized by the Ministry of Health as one of the agricultural products that are "both food and medicine". Traditional Chinese medicine believes that mulberry is sweet and cold, and has the effects of promoting body fluid and quenching thirst, nourishing liver and kidney, nourishing yin and blood, improving eyesight and calming the nerves. Long-term consumption of mulberry can prolong life. Modern medical research shows that mulberry has the effects of enhancing immune function, promoting the growth of hematopoietic cells, prevent...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): C12G3/02C09B61/00
Inventor 吴继军刘学铭肖更生廖森泰徐玉娟张友胜李升锋唐道邦
Owner SERICULTURE & AGRI FOOD RES INST GUANGDONG ACAD OF AGRI SCI
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