Method for lowering content of organic acid in juice/fruit wine beverage

An organic acid and fruit wine technology, applied in the preparation of alcoholic beverages, food science, etc., can solve the problems of affecting taste and flavor, poor acid reduction effect, etc. The effect of parameter optimization

Inactive Publication Date: 2016-06-22
YANTAI UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0006] The present invention aims at the technical problem that the acid-reducing effect of the existing fruit juice/fruit wine drink is not good, which affects the mouthfeel and flavor, and adopts a method for reducing the organic

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0031] Embodiment 1, wine acid reduction, the steps are as follows:

[0032] (1) Clarification of winemaking: grapes → crushing → adding appropriate yeast for fermentation, and separating the skins to obtain wine.

[0033] (2) Activation of weakly basic anion exchange resin:

[0034] The resin used is a macroporous weakly basic anion exchange resin. Take saturated saline with a volume 2-5 times the volume of the resin to be treated. Soak the resin for 18-24 hours, drain the saline, and rinse with pure water until the discharge water does not turn yellow. ; Then, after soaking with 3%-6% hydrochloric acid for 8-12 hours, drain the acid solution, wash with pure water until neutral; then, soak with 0.5-5mol / L sodium hydroxide solution for 8-12 hours, put Drain the lye and wash it with pure water to neutrality; repeat the acid-base treatment; the temperature of the solution is controlled at room temperature to below 80°C during the treatment.

[0035] (3) Resin pretreatment:

...

Embodiment 2

[0043] Embodiment 2, grape juice acid reduction

[0044] In this embodiment, the grape juice clarification step is to obtain grape juice from grapes → broken → squeezed juice → filtered → clarified; then the weakly basic anion exchange resin activation step, resin pretreatment step, resin regeneration step, grape juice acid reduction step And reuse step is identical with embodiment 1.

[0045] In this example, the acid reduction of the grape juice can reach 85% of the adsorbed organic acid at most, but there is no significant difference in the bioactive components, and the drinking flavor is better.

Embodiment 3

[0046] Embodiment 3, wine acid reduction

[0047] In this embodiment, the first 3 steps of wine acid reduction are clarified wine brewing step, weakly basic anion exchange resin activation step, and resin pretreatment step are the same as in Example 1; in the resin regeneration step, the temperature of the resin and the regeneration solution therein is controlled at 5°C From above to below 15°C, other processes and processes in this step are the same as in Example 1; in the wine acid reduction step, the temperature of the resin and the wine is controlled above 25°C to below 45°C, and other processes and processes in this step are the same as those in Example 1. Embodiment 1 is the same; the repeated use steps are the same as in Embodiment 1.

[0048] In the resin regeneration step in this embodiment, when the temperature of the resin and the regeneration solution therein is controlled above 5°C to below 15°C, a better organic acid elution effect can be obtained; in the step of...

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PUM

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Abstract

The invention provides a method for lowering the content of an organic acid in a juice/fruit wine beverage. The method adopts macro-porous weak-base anion exchange resin and comprises the following steps: firstly, activating the resin so as to expose all active groups of the resin; secondly, carrying out a pre-treatment of the resin so that the activated resin adsorbs substances including the organic acid, nutritional ingredients and the like in juice/fruit wine, and filling a column with the pre-treated resin; thirdly, carrying out a resin regeneration step: eluting the organic acid, adsorbed by the resin, through adopting a regeneration agent, wherein other nutritional ingredients adsorbed by the resin are not eluted; and finally, carrying out a deacidifying step: enabling the juice/fruit wine to pass through the resin column from top to bottom, wherein the resin adsorbs the organic acid, but does not adsorb the other nutritional ingredients, so that the aims of deacidifying and keeping original nutritional ingredients and flavor to the greatest extent are realized. The resin regeneration step and the deacidifying step are alternatively carried out so that the method is suitable for large-scale industrial application. Meanwhile, the deacidifying effect and the flavor and taste of the beverage are influenced through controlling the temperature.

Description

technical field [0001] The invention relates to the technical field of fruit juice / fruit wine food and beverage processing, in particular to a method capable of effectively reducing organic acids in fruit juice / fruit wine drinks. Background technique [0002] At present, fruit juice drinks / fruit wines in my country are developing rapidly and there are many varieties, but for wild or planted fruits with high content of health ingredients such as hawthorn, seabuckthorn, blueberry, plum, lime, passion fruit, bayberry, olive and other varieties due to organic The acid content is higher, the palatability is poor, and it is difficult to be processed into a single fruit juice / fruit wine that relatively completely maintains the original nutritional labeling and local flavor. For example, hawthorn has important medicinal value. Since ancient times, it has been a good medicine for invigorating the spleen and appetizing, eliminating stagnation, promoting blood circulation and reducing p...

Claims

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Application Information

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IPC IPC(8): A23L2/70A23L2/80C12G3/08
CPCA23L2/70A23L2/80C12G3/08
Inventor 赵玉平井丽丽李天文叶向库孙祖莉杨建荣常秀莲
Owner YANTAI UNIV
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