Compound wine and preparation method thereof

A production method and wine preparation technology, applied in the preparation of alcoholic beverages, etc., can solve the problems of excessive turbidity index and poor light transmittance of wine body, etc.

Inactive Publication Date: 2014-03-26
SHANXI XINGHUACUN FENJIU WINE FACTORY +1
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0008] However, sodium hyaluronate is a macromolecular mucopolysaccharide. After dissolving in alcohol, the light transmittance of the wine body will be deteriorated...

Method used

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  • Compound wine and preparation method thereof
  • Compound wine and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0032] This example is a test of the influence of the prepared wine made of HA with different average relative molecular weights on the turbidity.

[0033] The HA used is provided by Shandong Dongchen Bioengineering Co., Ltd. according to the requirements, glucuronic acid ≥ 44%, calculated as sodium hyaluronate ≥ 91%; the average relative molecular mass is selected as: 500,000, 100,000, 50,000, 1 10,000 and 6,000 Daltons, a total of 5 samples, according to the alcohol turbidity test with HA content of 100mg / L and alcohol content of 45°, it is found through the test that when the alcohol content is the same and the HA content is the same, the relative molecular weight is smaller , the lower the turbidity of the wine. (Note: The molecular weight of the above HA is only given in integers.)

Embodiment 2

[0035]Lujiu is a food with a long shelf life, and it needs to be confirmed whether the functional nutrients, especially the macromolecular substances, can exist stably. This example is a comparative test on the stability of HA with different molecular weights in wine.

[0036] The raw materials are the same as those in Example 1. After dissolving alcohol with HA with an average relative molecular mass of 6000 and 3000 Daltons, a qualified testing organization is entrusted to conduct a stability test. The conclusion of the HA test with an average relative molecular mass of 6000 is: "Sodium hyaluronate can exist stably in liquor. According to the requirements of "Technical Regulations for Inspection and Evaluation of Health Food" (2003 edition), the shelf life of the sample liquor can reach two years." However, the stability of HA with an average relative molecular mass of 3000 in wine becomes worse.

[0037] This is because natural HA exists in the form of mucopolysaccharides....

Embodiment 3

[0042] This example is that the preparation volume is 1 liter, alcohol content is 35 °, and HA content is 280mg / L wine, raw material HA is the same as embodiment 1.

[0043] Production process:

[0044] 1. Hydration: Accurately weigh 280mg of HA with an average relative molecular mass of 6000±10% Daltons, put it into a clean and sterile beaker, add 2ml of 10° white wine, and soak for about 20-30 hours. During the soaking process, you can Give stirring at any time, so that HA can fully absorb water and hydrate.

[0045] 2. Gelation: Slowly pour 8ml of 10° white wine into the hydrated beaker, and stir intermittently until the hydrated HA becomes a uniform HA gel (the time is about 4 to 6 hours, to get Concentration equivalent to about 30gHA / L gel);

[0046] If the HA gel is too viscous, add 4ml of 10° white wine to dilute it, and stir intermittently to obtain a gel with a concentration equivalent to 20gHA / L.

[0047] 3. Dissolving:

[0048] Move the gel into a large beaker ...

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Abstract

The invention relates to compound wine and a preparation method thereof. The compound wine comprises sodium hyaluronate, wherein the content of sodium hyaluronate in white spirit per litre is 50-300mg. The compound wine is characterized in that the average relative molecular mass of sodium hyaluronate is 5017-6689 daltons, that is sodium hyaluronate is mucopolysaccharide formed by alternately bonding 10-20 acetylglucosamine and sodium glucuronate disaccharide units. The preparation method of the compound wine employs a hydration-gelation-dissolution staged dissolution technology to allow HA (hyaluronic acid) to be capable of being dissolved in a wine base more uniformly. The compound wine is potable wine comprising new resource food sodium hyaluronate, can keep a style of white spirit, and reaches the GB/T 27588 standard on liqueur which is clear, transparent and free from precipitate and suspended matter, the turbidity is reduced simultaneously, and the long-term stable presence of sodium hyaluronate in the wine base can be ensured.

Description

technical field [0001] The invention belongs to a kind of wine and its preparation method, in particular to a compound wine and its preparation method. Background technique [0002] Dew wine is a kind of mixed wine, which is a beverage wine prepared by extracting edible or medicinal and edible resources based on distilled wine, fermented wine or edible alcohol. The characteristic of dew wine is that the style of the original wine base has been changed, and it has the corresponding animal and plant aroma, wine aroma and corresponding color. It is a beverage wine characterized by fragrance and color. [0003] In recent years, some new resource foods with high technological content and high purity have emerged in the biological field, some of which can be directly added to the wine base, such as sodium hyaluronate. It not only complies with the standard of dew wine, but also does not change the color, aroma and taste of the original base wine, and maintains the style of the or...

Claims

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Application Information

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IPC IPC(8): C12G3/04
Inventor 郝祥庆
Owner SHANXI XINGHUACUN FENJIU WINE FACTORY
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