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Chitosan oligosaccharide for grape wine additive and preparation method of chitosan oligosaccharide

A technology for oligomeric chitosan and wine, which is applied in the field of food additives to achieve the effects of high purity, significant bacteriostatic activity and good solubility

Active Publication Date: 2021-04-30
INST OF AGRO FOOD SCI & TECH SHANDONG ACAD OF AGRI SCI
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] Aiming at the problem that there is no special antibacterial chitosan for wine in the prior art, the present invention provides a chitosan oligosaccharide used as a wine additive and a preparation method thereof to solve the above problems

Method used

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  • Chitosan oligosaccharide for grape wine additive and preparation method of chitosan oligosaccharide

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Experimental program
Comparison scheme
Effect test

Embodiment 1

[0020] A kind of chitosan oligosaccharide for wine additive, concrete preparation method is as follows:

[0021] (1) Raw material preparation

[0022] 50 g of chitosan raw materials with a deacetylation degree of 85% and an average molecular weight of 120,000 derived from crustaceans are selected for use.

[0023] (2) dissolve

[0024] Dissolving the chitosan powder in 2.5 L of 1% glacial acetic acid aqueous solution, heating to 45-55° C., and stirring continuously until the chitosan is completely dissolved to obtain a chitosan solution.

[0025] (3) Enzymolysis

[0026] The pH of the chitosan solution in step (2) is adjusted to 5.6. According to the enzyme activity 10u / g chitosan, 10 mL of the chitosan enzyme solution is added to the chitosan enzyme solution, wherein the enzyme of the chitosan enzyme solution is The activity is 50u / mL, the enzymolysis temperature is controlled at 50°C, and the enzymolysis is carried out for 8 hours to obtain chitosan enzymolysis solution. ...

Embodiment 2

[0032] A kind of chitosan oligosaccharide for wine additive, concrete preparation method is as follows:

[0033] (1) Raw material preparation

[0034] 30 g of chitosan with a deacetylation degree of 95% and an average molecular weight of 210,000 derived from fungi is selected as a raw material.

[0035] (2) dissolve

[0036] Dissolving the chitosan powder in 1L of 1.5% glacial acetic acid aqueous solution, heating to 45-55° C., stirring continuously until the chitosan is completely dissolved, to obtain a chitosan solution.

[0037] (3) Enzymolysis

[0038] Adjust the pH of the chitosan solution in step (2) to 5.6-5.8. According to the enzyme activity of 20u / g chitosan, take 12 mL of the chitosan enzyme solution and add it to the chitosan enzyme solution, wherein the chitosan enzyme solution The enzyme activity is 50u / mL, the enzymolysis temperature is controlled at 50°C, and the enzymolysis is performed for 12 hours to obtain the enzymolysis solution.

[0039] (4) Enzyme i...

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Abstract

The invention relates to chitosan oligosaccharide for a grape wine additive and a preparation method of the chitosan oligosaccharide, and belongs to the technical field of food additives. According to the prepared chitosan oligosaccharide, chitosan is used as a raw material, and chitosan oligosaccharide is obtained after chitosanase enzymolysis; the average molecular weight of the chitosan oligosaccharide is 3000 to 20000. The prepared chitosan oligosaccharide can be used as a bacteriostatic agent in grape wine, and especially has an obvious effect on inhibition of saccharomyces cerevisiae.

Description

technical field [0001] The invention belongs to the technical field of food additives, and in particular relates to a chitosan oligosaccharide used as a wine additive and a preparation method thereof. Background technique [0002] In the traditional wine making process, sulfur dioxide is often used as a bacteriostat and antioxidant for wine brewing and storage. However, sulfur dioxide in wine can cause allergic reactions in some people. In addition, sulfur dioxide mainly inhibits the bacterial activity in wine, and its antibacterial effect on harmful yeast (such as Brettanomyces, Dekkera, etc.) is not significant, and excessive use of sulfur dioxide It can also have an adverse effect on the flavor of the wine. [0003] Chitosan is a kind of alkaline polysaccharide obtained by deacetylation of chitin. It has a series of biological activities such as antibacterial, anti-oxidation, flocculation, anti-tumor, and enhancement of immune response. For some dilute acids, such as hy...

Claims

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Application Information

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IPC IPC(8): C12P19/26C12P19/14C12H1/14
CPCC12P19/26C12P19/14C12H1/14
Inventor 张翔孙玉霞张将王世平
Owner INST OF AGRO FOOD SCI & TECH SHANDONG ACAD OF AGRI SCI
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