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Method for preparing cider by using tea polyphenol as antioxidant

A technology of antioxidants and tea polyphenols, which is applied in the field of wine making, can solve the problems of bad smell, harm to human body, acute poisoning and other problems of wine, and achieve the effect of stable fermentation, high alcohol content and low residual sugar

Inactive Publication Date: 2011-10-12
TIANSHUI NORMAL UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, excessive intake of SO 2 Harmful to the human body, when the content is too high, the wine will produce an unpleasant smell like rotten eggs, and the human body will cause acute poisoning after drinking, and severe pulmonary edema, suffocation, coma or even death

Method used

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  • Method for preparing cider by using tea polyphenol as antioxidant
  • Method for preparing cider by using tea polyphenol as antioxidant
  • Method for preparing cider by using tea polyphenol as antioxidant

Examples

Experimental program
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Effect test

Embodiment 1

[0029] (1) Purification of chitosan: dissolve 1g chitosan in 100ml1% glacial acetic acid solution, filter to remove insolubles after fully dissolving, then add 10% NaOH solution to adjust the pH value to 10, and obtain a white precipitate; Wash with distilled water several times to remove excess 10% NaOH, and finally immerse in a mixed solution of 85% ethanol and 15% methanol, and dry at room temperature to obtain substance A. Dissolve 0.1gA in 100ml of 1% glacial acetic acid solution and set aside.

[0030] (2) Activation of yeast: add 42g of dry yeast to 760ml of 35°C sugar water containing 5% sugar (fruit juice can also be used), stir to dissolve. After 15 minutes, it was cooled to 28°C to obtain substance B. Yeast inoculum dosage: add the activated yeast directly into the fruit juice, and the inoculation amount is 0.03% of the original juice.

[0031] (3) Preparation of carrier: add 1.5% sodium alginate to substance B to fully dissolve and mix, inhale into a 10ml syringe...

Embodiment 2

[0035](1) Purification of chitosan: Dissolve 1g chitosan in 100ml1% glacial acetic acid solution, filter to remove insolubles after fully dissolving, then add 10% NaOH solution to adjust the pH value to 10, and obtain a white precipitate; Wash with distilled water several times to remove excess 10% NaOH, and finally immerse in a mixed solution of 85% ethanol and 15% methanol, and dry at room temperature to obtain substance A. Dissolve 0.1gA in 100ml of 1% glacial acetic acid solution and set aside.

[0036] (2) Activation of yeast: add 42g of dry yeast to 630ml of 38°C sugar water containing 5% sugar (fruit juice can also be used), stir to dissolve. After 20 minutes, it was cooled to 29°C to obtain substance B. Yeast inoculum dosage: add the activated yeast directly into the fruit juice, and the inoculation amount is 0.04% of the original juice.

[0037] (3) Preparation of carrier: add 1.5% sodium alginate to B to fully dissolve and mix, inhale into a 10ml syringe, use 8 # ...

Embodiment 3

[0041] (1) Purification of chitosan: Dissolve 1g chitosan in 100ml1% glacial acetic acid solution, filter to remove insolubles after fully dissolving, then add 10% NaOH solution to adjust the pH value to 10, and obtain a white precipitate; Distilled water was washed several times to remove excess 10% NaOH, and finally immersed in a mixed solution of 85% ethanol and 15% methanol, and dried at room temperature to obtain chitosan A after purification. Dissolve 0.1g of A in 100ml of 1% glacial acetic acid solution and set aside.

[0042] (2) Yeast activation: add 42g of dry yeast to 840ml of 40°C sugar water containing 5% sugar (fruit juice can also be used), stir and dissolve for 30 minutes, then cool to 30°C to obtain substance B. Yeast inoculum dosage: add the activated yeast directly into the fruit juice, and the inoculation amount is 0.05% of the original juice.

[0043] (3) Preparation of carrier: add 1.5% sodium alginate to B to fully dissolve and mix, inhale into a 10ml s...

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Abstract

The invention discloses a method for preparing cider by using tea polyphenol as an antioxidant, wherein SO2 is replaced by the tea polyphenol. The fresh fruit juice of local Delicious apples is used as a raw material and a yeast embedding technology is adopted, thus the cider is prepared. Tea polyphenol is added in the fermenting mash of apple juice to be used as the antioxidant and the dosage is 100-300mg / L. The method has the characteristics that the raw material is rich, the production technology is simple, and the product is clear and transparent, has high alcohol level, is full bodied, tastes mellow and is humorous, smooth and refreshing; and the wine liquid has good stability and no sulfur dioxide residue and is safe to drink, and the like.

Description

technical field [0001] The invention relates to a method for preparing cider with tea polyphenols as antioxidants, using apple juice as raw material, using immobilized yeast technology, adding new antioxidants tea polyphenols instead of SO 2 The preparation of cider belongs to the technical field of brewing. Background technique [0002] Apple cider is a low-alcohol fruit wine fermented from fresh apple juice, and it has become the second largest fruit wine in the world. As an alcoholic beverage, apple cider retains the original sugars, amino acids and minerals of apples. It is famous for its high-quality taste and low alcohol content. Compared with distilled wine made of grain wine, it can regulate human metabolism and promote Blood circulation, control of cholesterol levels in the body, anti-aging and other health care functions, has a high nutritional value, so it is favored by consumers. Most of the modern cider fermentation preparation process is to immobilize active ...

Claims

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Application Information

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IPC IPC(8): C12G3/02C12N11/10C12N11/04C12R1/865
Inventor 谢天柱呼丽萍
Owner TIANSHUI NORMAL UNIV
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