Color protection method of anthocyanin-rich purple rice wine

A technology for purple rice wine and color protection is applied in the color protection field of purple rice wine rich in anthocyanins, which can solve the problems of unstable color and prolong the shelf life of purple rice wine, and achieve the effects of good application prospect, good deep processing potential and mild conditions.

Active Publication Date: 2020-02-04
SOUTH CHINA AGRI UNIV +1
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] The purpose of the present invention is to overcome the deficiencies of the prior art, and provide a color-protecting method for purple rice wine rich in anthocyanins, which can effectively prolong the shelf life of purple rice wine while satisfying the transparency of purple rice wine packaging, and solve the problem of purple rice wine storage. And the problem of unstable color during transportation, the color protection method is safe, easy to operate, wide source of raw materials, low cost, suitable for industrial production

Method used

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  • Color protection method of anthocyanin-rich purple rice wine
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  • Color protection method of anthocyanin-rich purple rice wine

Examples

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Embodiment 1

[0035] Embodiment 1 A kind of method for protecting the color of purple rice wine rich in anthocyanins

[0036] A method for protecting the color of purple rice wine rich in anthocyanins, comprising the following steps:

[0037] Add 10mmol / L of zinc sulfate and co-pigment gallic acid to the fermented purple rice wine (control the molar ratio of anthocyanins and gallic acid in purple rice wine to be 1:15), and use a laser that controls the wavelength range of incident light from 400 to 1000nm The packaging materials are partially protected from light, and the dissolved oxygen of the purple rice wine is controlled to 7.2 mg / L, and placed indoors for two months at room temperature. In this example, after being placed indoors for two months, the preservation rate of purple rice anthocyanins in purple rice wine was measured to be 74.75%.

Embodiment 2

[0038] Embodiment 2 A kind of method for protecting the color of purple rice wine rich in anthocyanins

[0039] A method for protecting the color of purple rice wine rich in anthocyanins, comprising the following steps:

[0040] Add 10mmol / L of zinc sulfate and co-pigment gallic acid to the fermented purple rice wine (control the molar ratio of anthocyanins and gallic acid in purple rice wine to be 1:5), and use a laser that controls the wavelength range of incident light to be 610-1000nm The packaging materials are partially protected from light, and the dissolved oxygen of the purple rice wine is controlled to 4.2 mg / L, and placed indoors for two months at room temperature. In this example, after being placed indoors for two months, the preservation rate of purple rice anthocyanins in purple rice wine was measured to be 85.10%.

Embodiment 3

[0041] Embodiment 3 A kind of method for protecting the color of purple rice wine rich in anthocyanins

[0042] A method for protecting the color of purple rice wine rich in anthocyanins, comprising the following steps:

[0043]Add 5mmol / L of zinc sulfate and co-pigment gallic acid to the fermented purple rice wine (control the molar ratio of anthocyanins and gallic acid in purple rice wine to be 1:10), and use a laser that controls the wavelength range of incident light from 700 to 1000nm The packaging materials are partially protected from light, and the dissolved oxygen of the purple rice wine is controlled to 0 mg / L, and placed indoors for two months at room temperature. In this example, after being placed indoors for two months, the preservation rate of purple rice anthocyanins in purple rice wine was measured to be 89.68%.

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Abstract

The invention discloses a color protection method of anthocyanin-rich purple rice wine. The color protection method of the anthocyanin-rich purple rice wine includes the following steps that zinc sulfate is added into fermented purple rice wine, then accessory pigment gallic acid is added into the purple rice wine, a translucent packaging material controlling the wavelength range of incident lightis used for light-resistant packaging treatment, and finally, the purple rice wine is deoxidized. According to the color protection method, photodamage effect to the purple rice wine is reduced, theoxygen content in a system is decreased, the accessory pigment small molecule zinc sulfate and the gallic acid are added to improve the stability of anthocyanins in purple rice, and meanwhile the advantages of maintaining the perspectivity of the packaging material and not destroying the original flavor are achieved; and the obtained retention rate of the anthocyanins in the purple rice reaches 74.75-91.12%, the color protection method is safe, easy to operate, wide in raw material source and low in cost, and has good application prospects in the anthocyanin-rich purple rice wine.

Description

technical field [0001] The invention belongs to the technical field of color protection processing of wine food. More specifically, it relates to a method for protecting the color of purple rice wine rich in anthocyanins. Background technique [0002] Purple rice, commonly known as "purple pearl", is a kind of colored rice. Because of the purple pigment enriched in the seed coat, pericarp and aleurone layer, brown rice appears purple. Purple rice wine has a unique aroma, mellow taste, bright colors, and is rich in anthocyanins and various trace elements needed for human health. Anthocyanins have health functions such as anti-oxidation, antibacterial, anti-cancer, vision protection, and hypoglycemic. However, anthocyanins are extremely unstable in water or ethanol solutions, and are easily degraded by their own structure, light, oxygen, temperature, pH, metal ions, enzymes, and oxidants. The application of purple rice in the food industry, especially the application in win...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12H1/14C12H1/22
CPCC12H1/14C12H1/22
Inventor 黄苇伍怡斐郑经绍
Owner SOUTH CHINA AGRI UNIV
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