Sweet low-type high-flavonoid cider and preparation method thereof
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A technology of cider and flavonoids, applied to the preparation of alcoholic beverages, biochemical equipment and methods, methods based on microorganisms, etc.
Inactive Publication Date: 2018-07-06
SHANDONG AGRICULTURAL UNIVERSITY
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Problems solved by technology
But for a long time, due to the excessive pursuit of yield and appearance, some excellent traits such as fruit polyphenols have been gradually eliminated in the long river of history
Method used
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preparation example Construction
[0067] The preparation method of 0.5% hydrochloric acid methanol solution: mix 0.5 volume part of 35% concentrated hydrochloric acid with 99.5 volume parts methanol.
[0068] The pectinases used in the examples are all pectinases purchased from Ningxia Hersbit Biotechnology Co., Ltd. The relevant parameters are: solid powder, enzyme activity ≥ 500,000 u / g, and the recommended use condition is "pH3.2- 5.0, 10-50°C". Under the conditions of 50.0°C and pH 3.5, the amount of enzyme that catalyzes the hydrolysis of pectin to generate 1 μg of galacturonic acid in 1 minute is one pectinase activity unit (1u).
Embodiment 1
[0069] Example 1. Acquisition and Identification of Excellent Apple Germplasm 'CSR6R6-888'
[0070] The method for identifying whether an apple plant is R1R1 genotype, R6R6 genotype or R6R1 genotype is as follows: take the apple from the apple plant to be tested, extract the genomic DNA of the apple pulp, use the genomic DNA as a template, and use a primer pair composed of F3 and R3 PCR amplification, then judge the genotype according to the following standards: if the PCR amplification product is a band and is 497bp, the apple plant to be tested is R6R6 genotype; if the PCR amplification product is a band and is 386bp, the apple plant to be tested is R1R1 genotype; if the PCR amplification products are two bands and are 497bp and 386bp respectively, the apple plant to be tested is R6R1 genotype.
[0071] F3 (SEQ ID NO: 1): 5'-GGTGGTCAAAGATGTGTGTTGT-3';
[0072] R3 (SEQ ID NO: 2): 5'-TTTGCCTGCTACCCACTTCA-3'.
[0073] After testing, both 'Red Fuji' and 'Gala' apples were of R...
Embodiment 2
[0118] Embodiment 2, the acquisition of yeast strain
[0119] 1. Domestication and isolation of natural yeast
[0120] When the apples growing on the 'CSR6R6-888' plants are ripe, select good apples in the orchard and bring them back to the aseptic room, cut the peel into small pieces and put them into sterilized test tubes containing juice, and plug them with cotton plugs Place them in a constant temperature incubator at 25-28°C for 5-8 days. Yeast strains were isolated by streaking on plates, and three plates were made for each fermented mash, and cultured in an incubator at 28°C for 3 days. Observe the morphology of the colonies, pick well-separated and typical single colonies from the plate, and inoculate them on the slant of the test tube and the sterilized large test tube of apple juice, and select only 3 A single colony was numbered and marked to indicate the source of the strain. Place the slant of the test tube at 28°C and incubate for 3 days to check whether the b...
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Abstract
The invention discloses sweet low-alcohol high-flavonoid cider and a method for preparing the same. A process for preparing low-alcohol high-sugar basic liquor includes 1, mixing, by volume, 1 part of high-sugar basic liquor and 5.5-6.5 parts of low-alcohol basic liquor with each other. Ripe fruits of high-flavonoid apples are used as raw materials, the raw materials are crushed and mashed to obtain pulp, the pulp is sterilized, pectinase and saccharomyces cerevisiae are added into the pulp, fermentation and sterilization are carried out, and liquid phases are collected to obtain the high-sugar basic liquor. Crushing, mashing, sterilizing, pectinase adding, saccharomyces cerevisiae adding and fermentation are carried out, and liquid phases are collected to obtain the low-alcohol basic liquor. The method for preparing the sweet low-alcohol high-flavonoid cider includes 1, mixing, by volume, 1 part of high-alcohol basic liquor and 5.5-6.5 parts of low-alcohol high-sugar basic liquor with each other to obtain mixed liquor, allowing the mixed liquor to stand still at the temperatures of 25-45 DEG C, allowing the mixed liquor to stand still at the temperatures of 0-4 DEG C and collecting liquid phases to obtain initial cider; 2, alternately aging the initial cinder at high and low temperatures to obtain the finished sweet low-alcohol high-flavonoid cider. The sweet low-alcohol high-flavonoid cider and the method have the advantages that the sweet low-alcohol high-flavonoid cider not only has special functional healthcare components such as flavonoid, phenolic acid and mineral elements in the apples, but also is high in pungency and has strong taste of baijiu, and accordingly the sweet low-alcohol high-flavonoid cider and the method have broad market prospects.
Description
technical field [0001] The invention relates to a low-sweet and high-flavonoid cider and a preparation method thereof. Background technique [0002] The degree of wine, also known as alcohol content, refers to the volume percentage of ethanol in wine. If there is no special instruction, it usually refers to the volume percentage of ethanol in wine at 20°C. Alcohol is generally expressed by x%, sometimes also expressed by x% (V / V) or x%vol or x°. An alcohol content of x% means that at 20°C, 100 unit volumes of alcohol contain x unit volumes of ethanol. [0003] Low-alcohol fruit wines, such as dry red wine and dry white wine, contain flavonoids (anthocyanins), essential amino acids and mineral elements and other nutritional and health ingredients. The consumption in China has shown a significant upward trend in recent years. However, low-alcohol fruit wine has low alcohol content and little stimulating effect, and cannot effectively meet the needs of people who are used to ...
Claims
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