CN107446789B - Method for reducing sugar content in sweet wine beverage by adopting low-temperature crystallization method - Google Patents

Method for reducing sugar content in sweet wine beverage by adopting low-temperature crystallization method Download PDF

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CN107446789B
CN107446789B CN201710622256.XA CN201710622256A CN107446789B CN 107446789 B CN107446789 B CN 107446789B CN 201710622256 A CN201710622256 A CN 201710622256A CN 107446789 B CN107446789 B CN 107446789B
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洪枫
吴静
陈琳
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Donghua University
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    • C—CHEMISTRY; METALLURGY
    • C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
    • C12H—PASTEURISATION, STERILISATION, PRESERVATION, PURIFICATION, CLARIFICATION OR AGEING OF ALCOHOLIC BEVERAGES; METHODS FOR ALTERING THE ALCOHOL CONTENT OF FERMENTED SOLUTIONS OR ALCOHOLIC BEVERAGES
    • C12H1/00—Pasteurisation, sterilisation, preservation, purification, clarification, or ageing of alcoholic beverages
    • C12H1/02—Pasteurisation, sterilisation, preservation, purification, clarification, or ageing of alcoholic beverages combined with removal of precipitate or added materials, e.g. adsorption material
    • C12H1/06—Precipitation by physical means, e.g. by irradiation, vibrations
    • C12H1/063—Separation by filtration
    • C—CHEMISTRY; METALLURGY
    • C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
    • C12H—PASTEURISATION, STERILISATION, PRESERVATION, PURIFICATION, CLARIFICATION OR AGEING OF ALCOHOLIC BEVERAGES; METHODS FOR ALTERING THE ALCOHOL CONTENT OF FERMENTED SOLUTIONS OR ALCOHOLIC BEVERAGES
    • C12H1/00—Pasteurisation, sterilisation, preservation, purification, clarification, or ageing of alcoholic beverages
    • C12H1/02—Pasteurisation, sterilisation, preservation, purification, clarification, or ageing of alcoholic beverages combined with removal of precipitate or added materials, e.g. adsorption material
    • C12H1/06—Precipitation by physical means, e.g. by irradiation, vibrations
    • C12H1/061—Separation by centrifugation

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Abstract

The invention relates to a method for reducing sugar content in sweet wine beverage by adopting a low-temperature crystallization method, which comprises the following steps: crystallizing the sweet wine beverage in a low-temperature environment; and filtering or freezing and centrifuging the crystals in a low-temperature environment. The method has the advantages of wide application range, safety, no toxic or side effect, controllable reduction rate of sugar content and good application prospect.

Description

Method for reducing sugar content in sweet wine beverage by adopting low-temperature crystallization method
Technical Field
The invention belongs to the field of preparation of low-sugar foods, and particularly relates to a method for reducing sugar content in sweet wine beverage by adopting a low-temperature crystallization method.
Background
Saccharides are the main source of energy required for various human vital activities, which are composed of elements such as carbon, oxygen, hydrogen, etc., and among them, glucose is an essential nutrient for metabolism in the organism. With the improvement of living standard of people, the excessive intake of sugar caused by poor eating habits causes a plurality of diseases such as decayed teeth, diabetes and obesity. The sugar content in food is generally reduced by controlling the amount of added sugar or searching for a substitute for sugar, but in the case of beverages directly fermented from raw materials, such as sweet wine, the sugar content in food cannot be controlled by such methods, and therefore, there is a high necessity to develop a new method for reducing the sugar content.
Disclosure of Invention
The invention aims to solve the technical problem of providing the method for reducing the sugar content in the sweet wine beverage by adopting the low-temperature crystallization method, and the method has the advantages of wide application range, safety, no toxic or side effect, controllable sugar content reduction rate and good application prospect.
The invention relates to a method for reducing sugar content in sweet wine beverage by adopting low-temperature crystallization, which comprises the following steps:
(1) crystallizing the sweet wine beverage in a low-temperature environment;
(2) and rapidly filtering or freezing and centrifuging the crystals in a low-temperature environment to obtain the sweet wine beverage with low sugar concentration, wherein the low sugar concentration range is 30-150 g/L.
The sweet wine beverage in the step (1) is a mixed beverage containing glucose and ethanol or containing glucose, fructose and ethanol.
The crystallization in the step (1) can increase the crystallization amount by prolonging the crystallization time, reducing the crystallization temperature, increasing the alcohol concentration, increasing the crystallization environment pressure, and adding seed crystals.
After the medium is added into the refrigerator bath in the step (1), the temperature of the medium is reduced to generate a low-temperature environment, wherein the temperature of the low-temperature environment is less than or equal to 8 ℃.
The medium refrigerant is air, water or ethanol; wherein, the low temperature environment of 1-8 ℃ is obtained by adopting water as a medium, or the low temperature environment of below 1 ℃ is obtained by adopting ethanol as a medium, or the low temperature environment of below 8 ℃ is obtained by adopting air as a medium.
The crystallization in the low-temperature environment in the step (1) is as follows: standing for crystallization or stirring for crystallization, wherein the crystallization time is 1-30 days, the crystallization temperature is-80-8 ℃, the alcohol concentration is 0-40%, and the external pressurization pressure is 2-3 × 108And (6) handkerchief.
And (2) adding seed crystals to crystallize in the step (1).
The seed crystal is one or more of glucose seed crystal, sucrose seed crystal and fructose seed crystal.
The seed crystal is added in an amount of 0.001-1.0 g/mL.
The low-temperature environment temperature in the step (2) is below 4 ℃, and a vacuum pump can be adopted for rapid suction filtration.
Advantageous effects
The invention has wider application range and can be used for various sugar-containing beverages; the safety, no toxic or side effect, environmental protection; the reaction conditions are easy to control, and can be carried out simultaneously in large batch; besides sweetness, it has little influence on other tastes of beverages.
Drawings
FIG. 1 is a crystallization diagram of beverages at-20 ℃ for 10 days at different concentrations of ethanol and glucose;
wherein, the A picture: the glucose concentration of the four test tubes is 100g/L, and the ethanol concentration is 10 v/v%, 20 v/v%, 30 v/v% and 40 v/v% from left to right in sequence;
and B, drawing: the glucose concentration of the four test tubes is 150g/L, and the ethanol concentration is 10 v/v%, 20 v/v%, 30 v/v% and 40 v/v% from left to right in sequence;
and (C) diagram: the glucose concentration of the four test tubes is 200g/L, and the ethanol concentration is 10 v/v%, 20 v/v%, 30 v/v% and 40 v/v% from left to right in sequence;
and (D) diagram: the glucose concentration of the four test tubes is 250g/L, and the ethanol concentration is 10 v/v%, 20 v/v%, 30 v/v% and 40 v/v% from left to right.
Detailed Description
The invention will be further illustrated with reference to the following specific examples. It should be understood that these examples are for illustrative purposes only and are not intended to limit the scope of the present invention. Further, it should be understood that various changes or modifications of the present invention may be made by those skilled in the art after reading the teaching of the present invention, and such equivalents may fall within the scope of the present invention as defined in the appended claims.
Example 1
(1) Preparing 0-250 g/L glucose ethanol solution, wherein the ethanol concentration is 0-40 v/v%;
(2) standing and crystallizing for 1-7 days in an environment of-80-8 ℃;
(3) as a result, it was found that sugar crystallization occurred with an increase in the ethanol concentration in the sweet wine and a decrease in the ambient temperature.
Example 2
(1) Pouring ethanol into the bath of the refrigerating machine, turning on the refrigerating machine to reduce the temperature of the ethanol to-20 ℃, standing the sweet wine sample solution with the glucose concentration of 0-250 g/L and the ethanol concentration of 0-40% in the bath of the refrigerating machine for 10 days.
(2) The crystallization pattern and the crystallization yield are shown in fig. 1 and table 1. Almost all the solutions in the four groups have crystals, and test tubes with ethanol concentration less than 20% are frozen, but the crystals exist in the test tubes, so that glucose molecules quickly form crystals at a low enough temperature, and the crystals exist in ice blocks due to the freezing of the solutions with low ethanol concentration. Crystallization occurred in all tubes with ethanol concentration greater than 20%.
(3) The crystals are rapidly filtered under the low temperature condition below 4 ℃, and a High Performance Liquid Chromatography (HPLC) is used for testing the sugar content in the residual solution, so that the maximum crystallization rate can reach 62.4 percent.
Table 1:
Figure GDA0002752998750000031
example 3
(1) And opening the refrigerator to reduce the temperature of the ethanol in the bath to-15 ℃, standing the sweet wine sample solution with the glucose concentration of 0-250 g/L and the ethanol concentration of 0-40% in the bath of the refrigerator for 10 days.
(2) Freezing the test tubes with the ethanol concentration less than 10% in the five groups of solutions; no crystallization appears when the ethanol concentration is 20 percent and the ethanol is still in a liquid state; when the glucose concentration was 150g/L, 200g/L and 250g/L and the ethanol concentration was 30% and 40%, crystals appeared in the test tube, but the amount of crystals was small.
(3) The crystals are rapidly filtered under the low temperature condition below 4 ℃, and the sugar content in the residual solution is tested by a High Performance Liquid Chromatograph (HPLC), so that the maximum crystallization rate can reach 40 percent.
Example 4
(1) Opening a refrigerator to reduce the temperature of the ethanol in the bath tank to-20 ℃, adding sweet wine sample solutions with the glucose concentrations of 100g/L, 150g/L, 200g/L and 250g/L and the ethanol concentrations of 10%, 20%, 30% and 40% into the sweet wine sample solutions with the seed amount of 0.001 g/mL; the mixture was left standing in a refrigerator bath for 10 days.
(2) Almost all of the solutions in the four groups showed crystallization, and the test tubes with ethanol concentrations of 10% and 20% were frozen, and the test tubes with ethanol concentrations of 30% and 40% showed crystallization, and the results are shown in Table 2.
(3) The crystals are rapidly filtered under the low temperature condition below 4 ℃, and the sugar content in the residual solution is tested by a High Performance Liquid Chromatography (HPLC), so that the maximum crystallization rate can reach 80 percent.
Table 2:
Figure GDA0002752998750000032
example 5
(1) Opening the refrigerator, cooling the ethanol in the bath to-30 deg.C, pressurizing the solutions with glucose concentration of 100g/L, 150g/L, 200g/L, and 250g/L and ethanol concentration of 10%, 20%, 30%, and 40%, respectively, to 2 × 108Pa, standing and standingIn the refrigerator bath for 7 days.
(2) The four groups of solutions have crystals, test tubes with 10 percent and 20 percent of ethanol concentration are frozen, but the crystals exist in the test tubes, so that glucose molecules quickly form crystals at a low enough temperature, and the crystals exist in ice blocks due to the fact that the solutions are frozen because of the low ethanol concentration. In the test tubes with 30% and 40% ethanol, a large amount of crystals appeared.
(3) The crystals were rapidly filtered at a low temperature of 4 ℃ or lower and the sugar content of the remaining solution was measured by High Performance Liquid Chromatography (HPLC) to obtain a beverage containing 30% ethanol with a maximum crystallization rate of 80% and a beverage containing 40% ethanol with a maximum crystallization rate of 95% (Table 3).
TABLE 3
Figure GDA0002752998750000041
Example 6
(1) Opening the refrigerator, cooling the ethanol in the bath to-10 deg.C, pressurizing 2 × 10 sweet wine solution with glucose concentration of 0-200 g/L and ethanol concentration of 0-40%8Pa, adding seed crystal 1.0g/mL, standing and placing in a refrigerator bath for 3 days.
(2) The crystals were rapidly filtered under low temperature conditions of 4 ℃ or lower, and the sugar content of the remaining solution was measured by High Performance Liquid Chromatography (HPLC), giving the following results (table 4).
TABLE 4
Figure GDA0002752998750000042
Example 7
(1) Adding ethanol as a refrigerating medium into a bath tank of a refrigerator, opening the refrigerator, reducing the temperature of the ethanol to-60 ℃, and pressurizing a sweet wine sample with the glucose concentration of 100-200 g/L and the ethanol concentration of 10-40% by 3 multiplied by 108Pa, adding seed crystal 0.001g/mL, standing and placing in a refrigerator bath for 3-7 days.
(2) The crystals were rapidly filtered at a low temperature below 4 ℃ and the remaining solution was tested for sugar content.

Claims (8)

1. A method for reducing sugar content in sweet wine beverage by low temperature crystallization comprises:
(1) crystallizing the sweet wine beverage in a low-temperature environment; wherein the alcohol content of the sweet wine is 20-40%, the glucose content is 100-250 g/L, and when the alcohol content is 20%, the glucose content is more than or equal to 200 g/L; after a medium is added into the refrigerator, the temperature of the medium is reduced to generate a low-temperature environment, wherein the temperature of the low-temperature environment is minus 80 ℃ to minus 10 ℃;
(2) and filtering or freezing and centrifuging the crystals in a low-temperature environment.
2. The method for reducing the sugar content of a liqueur beverage by using a low-temperature crystallization method according to claim 1, wherein the method comprises the following steps: the sweet wine beverage in the step (1) is a mixed beverage containing glucose and ethanol or containing glucose, fructose and ethanol.
3. The method for reducing the sugar content of a liqueur beverage by using a low-temperature crystallization method according to claim 1, wherein the method comprises the following steps: the medium in the step (1) is air or ethanol.
4. The method for reducing the sugar content of a liqueur beverage by using a low-temperature crystallization method according to claim 1, wherein the method comprises the following steps: the crystallization in the low-temperature environment in the step (1) is as follows: standing for crystallization or stirring for crystallization, wherein the crystallization time is 1-30 days, and the external pressurization pressure is 2-3 × 108And (6) handkerchief.
5. The method for reducing the sugar content of a liqueur beverage by using a low-temperature crystallization method according to claim 1, wherein the method comprises the following steps: and (2) adding seed crystals to crystallize in the step (1).
6. The method for reducing the sugar content of a sweet wine beverage by low-temperature crystallization according to claim 5, wherein the method comprises the following steps: the seed crystal is one or more of glucose seed crystal, sucrose seed crystal and fructose seed crystal.
7. The method for reducing the sugar content of a sweet wine beverage by low-temperature crystallization according to claim 5, wherein the method comprises the following steps: the seed crystal is added in an amount of 0.001-1.0 g/mL.
8. The method for reducing the sugar content of a liqueur beverage by using a low-temperature crystallization method according to claim 1, wherein the method comprises the following steps: the low-temperature environment temperature in the step (2) is below 4 ℃.
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