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Sweet strong high flavonoid cider and preparation method thereof

A technology for cider and high alcohol, applied in 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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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

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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  • Sweet strong high flavonoid cider and preparation method thereof
  • Sweet strong high flavonoid cider and preparation method thereof
  • Sweet strong high flavonoid cider and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

preparation example Construction

[0066] 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.

[0067] 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

[0068] Example 1. Acquisition and Identification of Excellent Apple Germplasm 'CSR6R6-888'

[0069] 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.

[0070] F3 (SEQ ID NO: 1): 5'-GGTGGTCAAAGATGTGTGTTGT-3';

[0071] R3 (SEQ ID NO: 2): 5'-TTTGCCTGCTACCCACTTCA-3'.

[0072] After testing, both 'Red Fuji' and 'Gala' apples were of R...

Embodiment 2

[0117] Embodiment 2, the acquisition of yeast strain

[0118] 1. Domestication and isolation of natural yeast

[0119] 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 and strong high-flavonoid apple wine and a preparation method for the same. A low-alcohol-content high-sugar wine base is obtained by mixing 1 part by volume of a high-sugar wine base and 6 parts by volume of a low-alcohol-content wine base. Mature fruits of high-flavonoid apples are adopted as raw materials for all of a high-alcohol-content wine base, the low-alcohol-content wine base and the high-sugar wine base. A preparation method for the high-alcohol-content wine base comprises the following steps: performing fermentation until the alcohol content is not increased any more, performing distillation, and collecting an 85 to 95 DEG C distillate until the alcohol content is 80 percent or more. A preparation method for the low-alcohol-content wine base comprises the following steps: performing fermentation until the alcohol content is not increased any more, and collecting a liquid phase. A preparation method for the high-sugar wine base comprises the following steps: performing fermentation until the alcohol content is 1 percent, performing sterilization, and collecting a liquid phase. The preparation method for the sweet and strong high-flavonoid apple wine comprises the following steps: mixing 1 part by volume of the high-alcohol-content wine base and 0.5 part by volume of the low-alcohol-content high-sugar wine base, and performing alternate high / low-temperature maturing. The sweet and strong high-flavonoid apple wine contains peculiar functional hygienical components of apples such as flavonoid, phenolic acid and mineral elements, also tastes highly pungent like Baijiu, and has a broad market prospect.

Description

technical field [0001] The invention relates to a sweet and strong 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 ...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): C12G3/04C12G3/02C12G3/12C12R1/865C12H6/02
CPCC12G3/02C12G3/04C12H6/02
Inventor 陈学森左卫芳张天亮鲁墨森张宗营王楠姜生辉许海峰王意程毛志泉姜远茂
Owner SHANDONG AGRICULTURAL UNIVERSITY
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