Method for reducing ethyl carbamate in hawthorn fermented wine

A technology for medium urethane and hawthorn wine, which is applied in the field of food processing, can solve the problems that the limit of urethane is not formulated and the content of urethane is not involved, and achieves bright color, reduced content and strong operability. Effect

Inactive Publication Date: 2019-12-13
SHANDONG AGRICULTURAL UNIVERSITY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

In 2017, my country promulgated guidelines (GB/T 34266) on technical measures for the prevention and control of urethane in rice wine, but the preventive measures for urethane in other drinking alcohol and the limit of urethane in drinking alcohol have not yet bee...

Method used

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  • Method for reducing ethyl carbamate in hawthorn fermented wine
  • Method for reducing ethyl carbamate in hawthorn fermented wine

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0021] Embodiment 1 uses 5 kinds of Saccharomyces cerevisiae to brew hawthorn wine respectively by the method of the present invention

[0022] 1) Choose healthy hawthorn, wash with running water and dry the water for later use.

[0023] 2) Hawthorn is broken, and the broken particle size is 0.5-1cm.

[0024] 3) Add demineralized water to the crushed hawthorn at a mass ratio of hawthorn: water = 1:1.5 (the demineralized water is obtained by mixing pure water: tap water at a volume ratio of 1:1), mix well and boil at 100°C for 30 minutes; separate the juice residue to obtain Hawthorn extract juice;

[0025] 4) Prepare an aqueous white granulated sugar solution containing 80% sugar, heat to boil, and boil to obtain a transparent aseptic sugar solution.

[0026] 5) Add the aseptic sugar solution with 80% sugar content boiled in step 4) to the hawthorn extract juice, so that the sugar content in the hawthorn aqueous solution is 20%.

[0027] 6) Cool the hawthorn juice with a su...

Embodiment 2

[0030] Example 2 Using the five kinds of Saccharomyces cerevisiae in Example 1 to brew hawthorn wine according to the process of heat treatment with slag fermentation at 100°C

[0031] 1) Choose healthy hawthorn, wash with running water and dry the water for later use.

[0032] 2) Hawthorn is broken, and the broken particle size is 0.5-1cm.

[0033] 3) Add demineralized water (pure water: tap water = 1:1 volume ratio) to the crushed hawthorn at a mass ratio of hawthorn: water = 1:1.5, mix well and boil at 100°C for 30 minutes.

[0034] 4) Prepare an aqueous white granulated sugar solution containing 80% sugar, heat to boil, and boil to obtain a transparent aseptic sugar solution.

[0035] 5) Add the sterilized sugar liquid with a sugar content of 80% boiled in step 4) to the hawthorn-water solution, so that the sugar content in the hawthorn water solution is 20%.

[0036] 6) Cool the hawthorn-water solution after adding the sugar solution to 18°C, inoculate the hawthorn-wate...

Embodiment 3

[0039] Example 3 Use the five kinds of Saccharomyces cerevisiae in Example 1 to brew hawthorn wine according to the existing technology of hawthorn raw materials without heat treatment (the existing technology does not involve heating to prepare aseptic sugar solution and immediately separate hawthorn peel dregs and yeast puree)

[0040] 1) Choose healthy hawthorn, wash with running water and dry the water for later use.

[0041] 2) Hawthorn is broken, and the broken particle size is 0.5-1cm.

[0042] 3) Add the crushed hawthorn to demineralized water (purified water: tap water = 1:1 volume ratio) at a mass ratio of hawthorn: water = 1:1.5, and mix well.

[0043] 4) Prepare an aqueous white granulated sugar solution containing 80% sugar, heat to boil, and boil to obtain a transparent aseptic sugar solution.

[0044] 5) Add the sterilized sugar liquid with a sugar content of 80% boiled in step 4) to the hawthorn-water solution, so that the sugar content in the hawthorn water s...

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Abstract

The invention relates to a method for reducing ethyl carbamate in hawthorn fermented wine. The method comprises the steps as follows: before brewing of hawthorn wine by a conventional method, specially treating raw materials: washing, draining and crushing healthy hawthorns to the particle size of 0.5-1 cm; adding softened water of hawthorns in the mass ratio being 1:1.5-1:2.0, boiling the hawthorns at 100 DEG C for 15-35 min to extract effective ingredients and deactivate enzyme, and the probability of production of ethyl carbamate from raw materials is reduced; performing filtration and performing fermentation by extraction juice to further reduce the risk of production of ethyl carbamate in hawthorn wine; sterile sugar liquid is added, and the risk of production of ethyl carbamate due to introduction of mixed bacteria is reduced; yeast mud is separated timely, and further production of ethyl carbamate after yeast is autolyzed is avoided. The hawthorn wine liquid prepared by the invention is dark orange, has bright color, clear and transparent wine liquid, has glossy and low content of ethyl carbamate.

Description

technical field [0001] The invention relates to a method for reducing ethyl carbamate in hawthorn fermented wine, in particular to a method for preparing hawthorn fermented wine with low ethyl carbamate content, and belongs to the technical field of food processing. Background technique [0002] Urethane is a type 2A carcinogen and is considered to be another important pollutant after aflatoxin in food. The systematic risk assessment of the Joint Expert Committee on Food Additives shows that the food safety risk of ethyl carbamate mainly comes from the intake of alcoholic beverages. Therefore, the content of ethyl carbamate in fermented alcoholic beverage products has received widespread attention. Most of the fruit wines on the market Ethyl carbamate was detected in both. Developed countries such as the United States, Canada, France, Germany, and Switzerland have already established limits for urethane in alcoholic beverages. In 2017, my country promulgated guidelines (GB...

Claims

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Application Information

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IPC IPC(8): C12G3/024C12R1/865
CPCC12G3/024
Inventor 杜金华韩迎迎
Owner SHANDONG AGRICULTURAL UNIVERSITY
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