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Method for preparing cider with glutathione used as antioxidant

A glutathione and antioxidant technology, applied in the field of brewing, can solve problems such as human health hazards, and achieve the effects of promoting growth and metabolism, enhancing anti-oxidation, and high clarity

Inactive Publication Date: 2015-12-23
JIANGNAN UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, numerous studies have shown that SO 2 Will cause great harm to human health

Method used

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  • Method for preparing cider with glutathione used as antioxidant
  • Method for preparing cider with glutathione used as antioxidant
  • Method for preparing cider with glutathione used as antioxidant

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0033] Embodiment 1 glutathione suppresses browning effect

[0034] Fresh apples are washed with tap water, cored, cut into pieces, squeezed, centrifuged, and filtered, and the antioxidants glutathione (GSH), ascorbic acid (Vc), L-cysteine ​​(L-cys), Sulfur dioxide (SO 2 ), the concentrations were 0.05, 0.10, 0.15, 0.20, 0.25mmol / L, respectively. Using the blank as a control, immediately measure the optical density value (OD value) of the test sample at 420nm; pour the remaining samples into a petri dish, and place it at room temperature with the open mouth open to fully oxidize the browning. After 24 hours, measure the OD value of each sample 420 value. The change rate of browning value represents the inhibitory effect of different antioxidants on the browning of freshly squeezed apple juice, and each sample was repeated 3 times, and the average value was taken.

[0035] △OD 420 Value = OD after 24h 420 Value - 0hOD 420 value

[0036] △OD 420 Change rate% = △OD 420 / ...

Embodiment 2

[0038] Embodiment 2 cider production process

[0039] (1) Preparation and processing of apple juice: select brittle red Fuji apples with high maturity, no pests, and no mildew and rot. Squeeze the juice in the juicer. In order to prevent the apples from browning when they come into contact with the air before juicing, put the mashed apples into the juicer immediately. Add 40mg / L pectinase (enzyme activity 20000U / g) to the freshly squeezed juice in time, mix well, and let stand for 24 hours to clarify.

[0040] (2) Adjust the ingredients: immediately add a certain amount of glutathione to the freshly squeezed fruit juice, and the concentration of glutathione in the apple juice is 150mg / L. The sugar and acid content in the apple juice were adjusted with white granulated sugar and citric acid respectively, the reducing sugar concentration of the fruit juice was adjusted to 200g / L, the pH was adjusted to 3.6, and the total acidity was 0.45g / 100mL.

[0041] (3) Yeast fermentation: ...

Embodiment 3

[0046] Embodiment 3 cider production process

[0047] (1) Preparation and processing of apple juice: select brittle red Fuji apples with high maturity, no pests, and no mildew and rot. Squeeze the juice in the juicer. In order to prevent the apples from browning when they come into contact with the air before juicing, put the mashed apples into the juicer immediately. Add 40mg / L pectinase (enzyme activity 20000U / g) to the freshly squeezed juice in time, mix well, and let stand for 24 hours to clarify.

[0048] (2) Adjust the ingredients: immediately add a certain amount of glutathione to the freshly squeezed fruit juice, and the concentration of glutathione in the apple juice is 40mg / L. The sugar and acid content in the apple juice were adjusted with white granulated sugar and citric acid respectively, the reducing sugar concentration of the fruit juice was adjusted to 180g / L, the pH was adjusted to 3.2, and the total acidity was 0.45g / 100mL.

[0049] (3) Yeast fermentation:...

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Abstract

The invention discloses a method for preparing cider with glutathione used as an antioxidant and belongs to the technical field of brewing. According to the method, fresh apple juice is taken as a raw material, and the cider is prepared through fermentation on the premise that SO2 is not added. 20-150 mg / L of the glutathione is added to apple juice fermented mash to be used as the antioxidant, the oxidation resistance is enhanced, and the cider is prevented from browning. With the adoption of the method, the fermentation period can be shortened, the alcoholic strength can be increased, and the obtained cider is light yellow, clear, transparent and free of suspended solids and precipitates, tastes mellow, has the fresh apple flavor and the harmonious bouquet and is high in oxidation resistance and free of SO2 residues.

Description

technical field [0001] The invention relates to a method for preparing cider with glutathione as an antioxidant, belonging to the technical field of brewing. Background technique [0002] Apple cider is mainly a low-alcohol fruit wine made from fresh or concentrated apple juice fermented by yeast and brewed at low temperature. In the world, the output of cider is the second largest fruit wine after wine. my country is the largest fruit producer in the world, but the fruit deep processing industry has been very weak, which has opened up a good opportunity for the development of fruit wine industry. As a fermented wine, cider has low alcohol content, less sugar content, rich nutrients and high nutritional value, mainly reflected in: (1) rich amino acid content, which contains all the amino acids needed by the human body; (2) cider The organic acids contained in cider, especially malic acid and tartaric acid, help to improve blood microcirculation, improve liver blood supply, ...

Claims

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Application Information

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IPC IPC(8): C12G3/02
Inventor 毛健徐菁苒刘双平
Owner JIANGNAN UNIV
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