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Raspberry wine auxiliary color agents and preparation method of raspberry wine with stable color and luster

A technology with stable color and raspberry, applied in the preparation of alcoholic beverages, etc., can solve the problems of unstable anthocyanins, faded color, etc., and achieve the effect of high color stability, less addition, and mellow wine taste.

Active Publication Date: 2020-07-17
ANHUI AGRICULTURAL UNIVERSITY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0009] In order to solve the problem that raspberry wine contains unstable anthocyanins, these anthocyanins will continue to decompose over time, so that the color of raspberry wine will continue to fade, the invention provides a kind of raspberry wine Co-color agent, including co-color A agent, co-color B agent and tannase, wherein, said co-color A agent includes ascorbic acid, rhamnose and glycine, and said co-color B agent includes soybean water-soluble polysaccharide and sorbose alcohol

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0033] The present embodiment provides a kind of cocolorant of raspberry wine, cocolorant of the present invention comprises cocolor A agent and cocolor B agent and tannase, wherein, described cocolor A agent comprises ascorbic acid, rhamnose and Glycine, the auxiliary color B agent includes soybean water-soluble polysaccharide and sorbitol. In the auxiliary color A agent, ascorbic acid accounts for 20%, rhamnose accounts for 40%, and glycine accounts for 40%. In the auxiliary color B agent, soybean water-soluble polysaccharide accounts for 70%, and the content of sorbitol is 30%.

[0034] Based on the co-coloring agent of the raspberry wine mentioned above, this embodiment also provides a preparation method of a color-stabilized raspberry wine, the specific steps of which are as follows.

[0035] 1. Raspberry juice extraction: take the pulp of fresh raspberries, add water and squeeze the juice to obtain raspberry juice, wherein the ratio of pulp to water is 1:9, and the raw j...

Embodiment 2

[0045] The present embodiment provides a kind of cocolorant of raspberry wine, cocolorant of the present invention comprises cocolor A agent and cocolor B agent and tannase, wherein, described cocolor A agent comprises ascorbic acid, rhamnose and Glycine, the auxiliary color B agent includes soybean water-soluble polysaccharide and sorbitol. In the auxiliary color A agent, ascorbic acid accounts for 30%, rhamnose accounts for 20%, and glycine accounts for 50%. In the auxiliary color B agent, soybean water-soluble polysaccharide accounts for 60%, and the content of sorbitol is 40%.

[0046] Based on the co-coloring agent of the raspberry wine mentioned above, this embodiment also provides a preparation method of a color-stabilized raspberry wine, the specific steps of which are as follows.

[0047] 1. Raspberry juice extraction: take the pulp of fresh raspberries, add water and squeeze the juice to obtain raspberry juice, wherein the ratio of pulp to water is 1:9, and the raw j...

Embodiment 3

[0057] The present embodiment provides a kind of cocolorant of raspberry wine, cocolorant of the present invention comprises cocolor A agent and cocolor B agent and tannase, wherein, described cocolor A agent comprises ascorbic acid, rhamnose and Glycine, the auxiliary color B agent includes soybean water-soluble polysaccharide and sorbitol. In the auxiliary color A agent, ascorbic acid accounts for 40%, rhamnose accounts for 30%, and glycine accounts for 30%. In the auxiliary color B agent, soybean water-soluble polysaccharide accounts for 80%, and the content of sorbitol is 20%.

[0058] Based on the co-coloring agent of the raspberry wine mentioned above, this embodiment also provides a preparation method of a color-stabilized raspberry wine, the specific steps of which are as follows.

[0059] 1. Raspberry juice extraction: take the pulp of fresh raspberries, add water and squeeze the juice to obtain raspberry juice, wherein the ratio of pulp to water is 1:9, and the raw j...

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PUM

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Abstract

The invention provides raspberry wine auxiliary color agents and a preparation method of raspberry wine with stable color and luster, and belongs to the technical field of raspberry wine brewing. Theauxiliary color agents of the raspberry wine comprises an auxiliary color agent A, an auxiliary color agent B and tannase, wherein the auxiliary color agent A comprises ascorbic acid, rhamnose and glycine, and the auxiliary color agent B comprises soybean water-soluble polysaccharide and sorbitol. The preparation method of the raspberry wine with stable color and luster sequentially adds the pigment auxiliary color agent A, the auxiliary color agent B and the tannase at different periods of fermentation. According to the invention, original unstable anthocyanin in raspberries is subjected to meridian reaction to obtain stable anthocyanin, so that the raspberry wine is stable in color. The method is simple and good in color complementing effect.

Description

Technical field: [0001] The invention relates to the technical field of raspberry wine brewing, in particular to a raspberry wine auxiliary coloring agent and a method for preparing raspberry wine with stable color. Background technique: [0002] Raspberry (scientific name: Rubus idaeus L. ) is a woody plant of the genus Rubus in the family Rosaceae. It is a fruit with a sweet and sour taste and barb thorns on the branches of the plant. Raspberry has many aliases, such as: raspberry, raspberry, raspberry, raspberry, raspberry, wild berry, raspberry, black currant. [0003] The fruit of raspberry is a kind of aggregate fruit, which is red, golden and black. It is used as a fruit in Europe and the United States. It is widely distributed in China but is little known. It is only cultivated in a small amount in Northeast China and is relatively rare in the market. The raspberry plant can be used as medicine and has a variety of medicinal values. Its fruit has the effect of toni...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12G3/04
CPCC12G3/04Y02A50/30
Inventor 刘学诗王云生汪琪郭芙蓉杨静远涂发明
Owner ANHUI AGRICULTURAL UNIVERSITY