Clarifying agent for fruit wine and preparation method of clarifying agent

A technology for clarifying agent and fruit wine, applied in the field of food processing, can solve the problems of low stability of treatment effect, prone to turbidity, low clarity and clarity, etc., to achieve clarity and gloss of wine body, avoid turbidity, and clear wine body glossy effect

Active Publication Date: 2019-12-31
LUZHOU LAOJIAO +1
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  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] In view of the above-mentioned deficiencies in the prior art, the purpose of the present invention is to provide a fruit wine clarifier with few ingredients, safety and no side effects, to solve the problems of low clarification and clarity of the existing fruit wine, low stability of the treatment effect, and easy occurrence of turbidity. The prepared clarifying agent is chitosan / graphene oxide / sodium alginate material, which improves the stability of fruit wine after clarification treatment of fruit wine, and avoids turbidity during long-term storage

Method used

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  • Clarifying agent for fruit wine and preparation method of clarifying agent
  • Clarifying agent for fruit wine and preparation method of clarifying agent
  • Clarifying agent for fruit wine and preparation method of clarifying agent

Examples

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preparation example Construction

[0029] Two, a kind of preparation method of fruit wine clarifying agent, comprises the steps:

[0030] 1) Dissolve graphene oxide in ultrapure water according to the formula, and ultrasonically treat it for 1-4 hours to make it evenly dispersed in water;

[0031] 2) Add chitosan to the solution obtained in step 1) under the condition of high-speed stirring, and add acetic acid solution, and continue to stir for 1~4h;

[0032] 3) Ultrasonicate the chitosan / graphene oxide mixture obtained in step 2) for 30 minutes, add sodium alginate and glutaraldehyde, and stir for 1-4 hours;

[0033] 4) Put the chitosan / graphene oxide / sodium alginate mixed solution obtained in step 3) in a vacuum oven at 40~70°C for 10~14h to react;

[0034] 5) Freeze-dry the sample obtained in step 4) at -40~-70pa for 40~60h, wash 3 times with ethanol, wash 3 times with distilled water, then freeze-dry the sample at -40~-70pa for 40~60h, and finally get clarification agent, namely chitosan / graphene oxide / s...

Embodiment 4

[0035] Embodiment 4: adopt following method to prepare clarifying agent according to the prescription of embodiment 1, comprise the steps:

[0036] 1) Weigh 0.05g of graphene oxide and dissolve it in 50 mL of ultrapure water, and ultrasonically treat it for 2 hours to make it evenly dispersed in the water;

[0037] 2) Add 0.4g of chitosan and 0.5mL of acetic acid solution to the solution obtained in step 1) under high-speed stirring, and continue to stir for 2 hours;

[0038] 3) Ultrasonicate the chitosan / graphene oxide mixture obtained in step 2) for 30 min, add 0.4 g of sodium alginate and 0.5 mL of glutaraldehyde, and stir for 2 h;

[0039] 4) Put the chitosan / graphene oxide / sodium alginate mixed solution obtained in step 3) in a vacuum oven at 50°C for 12 hours to react;

[0040] 5) The material obtained in step 4) was freeze-dried at -50pa for 48h, washed with ethanol for 3 times and distilled water for 3 times, and the sample was freeze-dried at -50pa for 48h, and final...

Embodiment 5

[0050] Example 5: Take 30 mL of peach wine in a 50 mL centrifuge tube, adjust the pH to 4.0 by adding sodium hydroxide solution or citric acid solution, and add the clarifying agent prepared in Example 4 in an amount of 0.54 mg / mL After mixing, the mixture was allowed to stand for 65 minutes at a temperature of 41° C., and then centrifuged and filtered to obtain clarified fruit wine. After the above process, the turbidity value of the peach wine was detected by a desktop turbidimeter, and the turbidity value of the peach wine was 1.624NTU.

[0051] The main difference between Embodiments 6-8 and Embodiment 5 lies in the difference in relevant proportion parameters, see Table 1 for details, and other operations are the same.

[0052] Table 2 Main differences and test results of Examples 6-8

[0053] Example pH Clarifying agent dosage (mg / mL) temperature (°C) Standing time (min) Wine Turbidity 6 2.5 0.3 30 50 1.741NTU 7 3.0 0.4 35 40 1.69...

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Abstract

The invention discloses a clarifying agent for fruit wine and a preparation method of the clarifying agent. The clarifying agent for the fruit wine is prepared from the following components: 0.01 g to0.05 g of graphene oxide, 0.4 g to 0.6 g of chitosan, 0.4 g to 0.6 g of sodium alginate, 0.3 mL to 0.6 mL of an acetic acid solution, 0.5 mL to 1.0 mL of glutaraldehyde and 50 mL of ultrapure water which is used as a solvent. The composite structure formed by using the chitosan, the graphene oxide and the sodium alginate has a better adsorption effect on substances which easily generate compositeprecipitates in the fruit wine, so that a wine body has a high clarifying degree and gloss; the clarifying agent effectively adsorbs substances such as protein and metal ions in the fruit wine, has agood clarification effect, and avoid turbidity; and meanwhile, the clarifying agent can effectively improve stability of the fruit wine, so that the fruit wine cannot be turbid during long-time storage, and the shelf life of the fruit wine is prolonged.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to a fruit wine clarifying agent and a preparation method thereof. Background technique [0002] Fruit wine is an alcoholic beverage fermented from fresh fruit. It has low alcohol content and retains the original sugars, amino acids and minerals of the fruit. Fruit wine is rich in nutrition, pectin, tannin, protein, organic acid, metal ions and other substances in the wine body are easy to form complexes and precipitate out under the change of external conditions. Therefore, in the fruit wine production process, it is necessary to adopt a clarification process to handle it. However, most of the existing clarifiers have low wine body clarity, short validity period, complex components, and are prone to damage the nutritional components of fruit wine. Contents of the invention [0003] In view of the above-mentioned deficiencies in the prior art, the purpose of the present ...

Claims

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Application Information

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IPC IPC(8): B01J20/24B01J20/30C12H1/052C12H1/044
CPCB01J20/24B01J20/20C12H1/0416C12H1/0408
Inventor 邓波黄锐郑佳李嘉伟侯长军霍丹群张良
Owner LUZHOU LAOJIAO
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