CN113388479A - Rosa roxburghii fruit wine composite clarifying agent and preparation method thereof - Google Patents
Rosa roxburghii fruit wine composite clarifying agent and preparation method thereof Download PDFInfo
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- CN113388479A CN113388479A CN202110725389.6A CN202110725389A CN113388479A CN 113388479 A CN113388479 A CN 113388479A CN 202110725389 A CN202110725389 A CN 202110725389A CN 113388479 A CN113388479 A CN 113388479A
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- fruit wine
- rosa roxburghii
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- carrageenan
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- 240000002547 Rosa roxburghii Species 0.000 title claims abstract description 87
- 235000000640 Rosa roxburghii Nutrition 0.000 title claims abstract description 87
- 239000002131 composite material Substances 0.000 title claims abstract description 50
- 239000008395 clarifying agent Substances 0.000 title claims abstract description 43
- 238000002360 preparation method Methods 0.000 title claims abstract description 12
- 235000010418 carrageenan Nutrition 0.000 claims abstract description 56
- 229920001525 carrageenan Polymers 0.000 claims abstract description 56
- 229920002752 Konjac Polymers 0.000 claims abstract description 46
- 235000010485 konjac Nutrition 0.000 claims abstract description 46
- LUEWUZLMQUOBSB-FSKGGBMCSA-N (2s,3s,4s,5s,6r)-2-[(2r,3s,4r,5r,6s)-6-[(2r,3s,4r,5s,6s)-4,5-dihydroxy-2-(hydroxymethyl)-6-[(2r,4r,5s,6r)-4,5,6-trihydroxy-2-(hydroxymethyl)oxan-3-yl]oxyoxan-3-yl]oxy-4,5-dihydroxy-2-(hydroxymethyl)oxan-3-yl]oxy-6-(hydroxymethyl)oxane-3,4,5-triol Chemical compound O[C@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@H]1O[C@@H]1[C@@H](CO)O[C@@H](O[C@@H]2[C@H](O[C@@H](OC3[C@H](O[C@@H](O)[C@@H](O)[C@H]3O)CO)[C@@H](O)[C@H]2O)CO)[C@H](O)[C@H]1O LUEWUZLMQUOBSB-FSKGGBMCSA-N 0.000 claims abstract description 45
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- DPXJVFZANSGRMM-UHFFFAOYSA-N acetic acid;2,3,4,5,6-pentahydroxyhexanal;sodium Chemical compound [Na].CC(O)=O.OCC(O)C(O)C(O)C(O)C=O DPXJVFZANSGRMM-UHFFFAOYSA-N 0.000 claims abstract description 43
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- 229910021642 ultra pure water Inorganic materials 0.000 claims abstract description 35
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- TUSDEZXZIZRFGC-UHFFFAOYSA-N 1-O-galloyl-3,6-(R)-HHDP-beta-D-glucose Natural products OC1C(O2)COC(=O)C3=CC(O)=C(O)C(O)=C3C3=C(O)C(O)=C(O)C=C3C(=O)OC1C(O)C2OC(=O)C1=CC(O)=C(O)C(O)=C1 TUSDEZXZIZRFGC-UHFFFAOYSA-N 0.000 description 1
- RBTBFTRPCNLSDE-UHFFFAOYSA-N 3,7-bis(dimethylamino)phenothiazin-5-ium Chemical compound C1=CC(N(C)C)=CC2=[S+]C3=CC(N(C)C)=CC=C3N=C21 RBTBFTRPCNLSDE-UHFFFAOYSA-N 0.000 description 1
- QCVGEOXPDFCNHA-UHFFFAOYSA-N 5,5-dimethyl-2,4-dioxo-1,3-oxazolidine-3-carboxamide Chemical compound CC1(C)OC(=O)N(C(N)=O)C1=O QCVGEOXPDFCNHA-UHFFFAOYSA-N 0.000 description 1
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- 241000206572 Rhodophyta Species 0.000 description 1
- VYPSYNLAJGMNEJ-UHFFFAOYSA-N Silicium dioxide Chemical compound O=[Si]=O VYPSYNLAJGMNEJ-UHFFFAOYSA-N 0.000 description 1
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- 229930003268 Vitamin C Natural products 0.000 description 1
- 239000000654 additive Substances 0.000 description 1
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- 125000000129 anionic group Chemical group 0.000 description 1
- 235000013405 beer Nutrition 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 235000013361 beverage Nutrition 0.000 description 1
- 229910052793 cadmium Inorganic materials 0.000 description 1
- BDOSMKKIYDKNTQ-UHFFFAOYSA-N cadmium atom Chemical compound [Cd] BDOSMKKIYDKNTQ-UHFFFAOYSA-N 0.000 description 1
- 229920003086 cellulose ether Polymers 0.000 description 1
- FOCAUTSVDIKZOP-UHFFFAOYSA-N chloroacetic acid Chemical compound OC(=O)CCl FOCAUTSVDIKZOP-UHFFFAOYSA-N 0.000 description 1
- 229940106681 chloroacetic acid Drugs 0.000 description 1
- 230000009194 climbing Effects 0.000 description 1
- 235000009508 confectionery Nutrition 0.000 description 1
- 229910052802 copper Inorganic materials 0.000 description 1
- 239000010949 copper Substances 0.000 description 1
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- 235000019316 curdlan Nutrition 0.000 description 1
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- 229910052751 metal Inorganic materials 0.000 description 1
- 239000002184 metal Substances 0.000 description 1
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- 229960000907 methylthioninium chloride Drugs 0.000 description 1
- 239000011859 microparticle Substances 0.000 description 1
- 239000002245 particle Substances 0.000 description 1
- 239000000049 pigment Substances 0.000 description 1
- 235000020098 plum wine Nutrition 0.000 description 1
- 238000006116 polymerization reaction Methods 0.000 description 1
- 239000002244 precipitate Substances 0.000 description 1
- 235000018102 proteins Nutrition 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- PYWVYCXTNDRMGF-UHFFFAOYSA-N rhodamine B Chemical compound [Cl-].C=12C=CC(=[N+](CC)CC)C=C2OC2=CC(N(CC)CC)=CC=C2C=1C1=CC=CC=C1C(O)=O PYWVYCXTNDRMGF-UHFFFAOYSA-N 0.000 description 1
- 229940043267 rhodamine b Drugs 0.000 description 1
- 238000000926 separation method Methods 0.000 description 1
- 235000011121 sodium hydroxide Nutrition 0.000 description 1
- 230000000087 stabilizing effect Effects 0.000 description 1
- 210000002784 stomach Anatomy 0.000 description 1
- 238000003860 storage Methods 0.000 description 1
- LRBQNJMCXXYXIU-NRMVVENXSA-N tannic acid Chemical compound OC1=C(O)C(O)=CC(C(=O)OC=2C(=C(O)C=C(C=2)C(=O)OC[C@@H]2[C@H]([C@H](OC(=O)C=3C=C(OC(=O)C=4C=C(O)C(O)=C(O)C=4)C(O)=C(O)C=3)[C@@H](OC(=O)C=3C=C(OC(=O)C=4C=C(O)C(O)=C(O)C=4)C(O)=C(O)C=3)[C@@H](OC(=O)C=3C=C(OC(=O)C=4C=C(O)C(O)=C(O)C=4)C(O)=C(O)C=3)O2)OC(=O)C=2C=C(OC(=O)C=3C=C(O)C(O)=C(O)C=3)C(O)=C(O)C=2)O)=C1 LRBQNJMCXXYXIU-NRMVVENXSA-N 0.000 description 1
- 229940033123 tannic acid Drugs 0.000 description 1
- 235000015523 tannic acid Nutrition 0.000 description 1
- 229920002258 tannic acid Polymers 0.000 description 1
- 230000008719 thickening Effects 0.000 description 1
- 235000019154 vitamin C Nutrition 0.000 description 1
- 239000011718 vitamin C Substances 0.000 description 1
- 239000000230 xanthan gum Substances 0.000 description 1
- 229920001285 xanthan gum Polymers 0.000 description 1
- 235000010493 xanthan gum Nutrition 0.000 description 1
- 229940082509 xanthan gum Drugs 0.000 description 1
- GBNDTYKAOXLLID-UHFFFAOYSA-N zirconium(4+) ion Chemical compound [Zr+4] GBNDTYKAOXLLID-UHFFFAOYSA-N 0.000 description 1
Classifications
-
- 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
- C12H1/04—Pasteurisation, sterilisation, preservation, purification, clarification, or ageing of alcoholic beverages combined with removal of precipitate or added materials, e.g. adsorption material with the aid of ion-exchange material or inert clarification material, e.g. adsorption material
- C12H1/0416—Pasteurisation, sterilisation, preservation, purification, clarification, or ageing of alcoholic beverages combined with removal of precipitate or added materials, e.g. adsorption material with the aid of ion-exchange material or inert clarification material, e.g. adsorption material with the aid of organic added material
-
- 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
- C12H1/04—Pasteurisation, sterilisation, preservation, purification, clarification, or ageing of alcoholic beverages combined with removal of precipitate or added materials, e.g. adsorption material with the aid of ion-exchange material or inert clarification material, e.g. adsorption material
- C12H1/0416—Pasteurisation, sterilisation, preservation, purification, clarification, or ageing of alcoholic beverages combined with removal of precipitate or added materials, e.g. adsorption material with the aid of ion-exchange material or inert clarification material, e.g. adsorption material with the aid of organic added material
- C12H1/0424—Pasteurisation, sterilisation, preservation, purification, clarification, or ageing of alcoholic beverages combined with removal of precipitate or added materials, e.g. adsorption material with the aid of ion-exchange material or inert clarification material, e.g. adsorption material with the aid of organic added material with the aid of a polymer
Landscapes
- Chemical & Material Sciences (AREA)
- Organic Chemistry (AREA)
- Engineering & Computer Science (AREA)
- Bioinformatics & Cheminformatics (AREA)
- Life Sciences & Earth Sciences (AREA)
- Biochemistry (AREA)
- Health & Medical Sciences (AREA)
- General Engineering & Computer Science (AREA)
- General Health & Medical Sciences (AREA)
- Genetics & Genomics (AREA)
- Food Science & Technology (AREA)
- Wood Science & Technology (AREA)
- Zoology (AREA)
- Jellies, Jams, And Syrups (AREA)
- Preparation Of Fruits And Vegetables (AREA)
Abstract
The invention discloses a rosa roxburghii fruit wine composite clarifying agent and a preparation method thereof. The Rosa roxburghii fruit wine composite clarifier comprises the following raw materials in parts by weight: 5-10 parts of konjac glucomannan, 1-2 parts of carrageenan, 0.6-0.8 part of sodium carboxymethylcellulose, 0.6-0.8 part of chitosan, 0.01-0.05 part of Uio-66 adsorbing material and 1200 parts of ultrapure water. The compound clarifying agent for the rosa roxburghii tratt fruit wine prepared by the invention can improve the clarity of the rosa roxburghii tratt fruit wine, effectively keeps the flavor and the nutritional value of the fruit wine, improves the stability of the fruit wine, is simple to operate, is easy to implement and is worthy of popularization and use.
Description
Technical Field
The invention relates to the field of ink, in particular to a rosa roxburghii fruit wine composite clarifying agent and a preparation method thereof.
Background
The rosa roxburghii tratt is a fruit tree with developed root system, vigorous growth and high yield, belongs to perennial fallen leaf climbing shrubs of rosaceous plants, and is also called seedless rosa roxburghii tratt. The mature rosa roxburghii tratt fruit is fleshy, fragrant, tasty and refreshing, and sour, sweet and palatable; the content of vitamin C in fresh fruit is up to 1133mg/100g, the content of superoxide dismutase (SOD) is 6000U/g, the content of sugar is 5.04%, and the content of tannin is 1.53%. In addition, the rosa roxburghii tratt has high medicinal value and has the effects of invigorating stomach, promoting digestion, nourishing, stopping diarrhea and the like. At present, besides being sold in the market as fresh fruits, the rosa roxburghii tratt is also processed into various products such as beverages, fruit juice, preserved fruits, jam, fruit wine and the like. The development of the rosa roxburghii fruit wine is an important direction for deep processing of rosa roxburghii, and the rosa roxburghii fruit wine plays an important role in promoting the rosa roxburghii industry to promote and increasing the added value of rosa roxburghii products, and has considerable economic and social benefits.
A layer on the surface and inside the pulp of the rosa roxburghii tratt is not easy to remove burrs, which brings a lot of troubles to the deep processing of the rosa roxburghii tratt. If the burrs are not properly treated in the production process of the golden roxburgh rose fruit wine, the taste of the fruit wine is influenced, the problems of turbidity, precipitation, short quality guarantee period and the like of a fruit wine product are easily caused, the quality of the golden roxburgh rose fruit wine is seriously influenced, and the development of the golden roxburgh rose fruit wine is hindered to a certain extent.
The clarification of wine liquid is an important index for the quality of the fruit wine, so that how to obtain a product which has high nutritive value, clear and transparent wine body and can be stored for a long time is the key of the fruit wine production. In the production process of the fruit wine, an optimal clarification mode must be selected through experiments according to the characteristics of raw materials of the fruit wine so as to remove insoluble impurities, pectin, tannin, cellulose and the like which can cause precipitation. The wine is clarified by adding single or compound clarifying agents such as activated carbon, tannic acid, diatomite, egg white, chitosan and the like, but when the clarifying agents are used for the golden roxburgh rose fruit wine, a series of defects of long treatment time, insignificant clarifying effect, influence on wine body quality and the like generally exist.
Disclosure of Invention
Aiming at the defects in the prior art, the invention aims to provide a rosa roxburghii fruit wine composite clarifying agent and a preparation method thereof. The compound clarifying agent prepared by the formula and the method of the rosa roxburghii fruit wine compound clarifying agent provided by the invention comprises the following components in parts by weight: the konjak glucomannan/carrageenan/sodium carboxymethylcellulose/chitosan and Uio-66 adsorbing material are used for clarifying the rosa roxburghii tratt fruit wine, so that the transparency and stability of the rosa roxburghii tratt fruit wine can be improved, the phenomena of turbidity and precipitation during long-time storage are avoided, and the flavor of the rosa roxburghii tratt fruit wine is not influenced.
The technical scheme of the invention is as follows: the Rosa roxburghii fruit wine composite clarifying agent comprises the following raw materials in parts by weight: 5-10 parts of konjac glucomannan, 1-2 parts of carrageenan, 0.6-0.8 part of sodium carboxymethylcellulose, 0.6-0.8 part of chitosan, 0.01-0.05 part of Uio-66 adsorbing material and 1200 parts of ultrapure water.
In the rosa roxburghii fruit wine composite clarifying agent, the raw materials comprise the following components in parts by weight: 6-9 parts of konjac glucomannan, 1.2-1.8 parts of carrageenan, 0.65-0.75 part of sodium carboxymethylcellulose, 0.65-075 part of chitosan, 0.02-0.04 part of Uio-66 adsorbing material and 1000 parts of ultrapure water and 1100 parts of ultrapure water.
In the rosa roxburghii fruit wine composite clarifying agent, the raw materials comprise the following components in parts by weight: 7.5 parts of konjac glucomannan, 1.5 parts of carrageenan, 0.7 part of sodium carboxymethylcellulose, 0.7 part of chitosan, 0.03 part of Uio-66 adsorbing material and 1050 parts of ultrapure water.
A preparation method of the rosa roxburghii fruit wine composite clarifying agent comprises the following steps:
(1) weighing konjac glucomannan, carrageenan, sodium carboxymethylcellulose, chitosan and Uio-66 adsorbing materials according to the weight parts;
(2) dissolving Uio-66 adsorbing material in ultrapure water, and uniformly dispersing to obtain Uio-66 solution;
(3) adding konjac glucomannan into ultrapure water, and stirring to obtain a konjac glucomannan solution;
(4) adding the carrageenin solution into ultrapure water, and stirring to obtain the carrageenin solution;
(5) adding sodium carboxymethylcellulose and chitosan into the carrageenan solution under stirring, and stirring to obtain a carrageenan/sodium carboxymethylcellulose/chitosan mixed solution;
(6) mixing the konjac glucomannan solution with the carrageenan/sodium carboxymethylcellulose/chitosan mixed solution, stirring, adding Uio-66 solution, and stirring to obtain the Rosa roxburghii fruit wine composite clarifier.
In the preparation method of the rosa roxburghii fruit wine composite clarifying agent, the method comprises the following steps:
(1) weighing konjac glucomannan, carrageenan, sodium carboxymethylcellulose, chitosan and Uio-66 adsorbing materials according to the weight parts;
(2) dissolving Uio-66 adsorbing material in 5-10% ultrapure water, and performing ultrasonic treatment for 1-4h to uniformly disperse to obtain Uio-66 solution;
(3) adding konjac glucomannan into ultrapure water with the total water amount of 80-95%, and stirring for 20-40min to obtain a konjac glucomannan solution;
(4) adding the carrageenin solution into the rest ultrapure water, and stirring for 10-20min to obtain the carrageenin solution;
(5) adding sodium carboxymethylcellulose and chitosan into the carrageenan solution under stirring, and stirring for 30-90min to obtain a carrageenan/sodium carboxymethylcellulose/chitosan mixed solution;
(6) mixing the konjac glucomannan solution with the carrageenan/sodium carboxymethylcellulose/chitosan mixed solution, stirring for 1-2h, adding Uio-66 solution, and stirring for 1-2h to obtain the Rosa roxburghii fruit wine composite clarifying agent.
The application of the rosa roxburghii fruit wine composite clarifying agent is to use the rosa roxburghii fruit wine composite clarifying agent as a clarifying agent in rosa roxburghii fruit wine to be clarified, the application method is that the rosa roxburghii fruit wine composite clarifying agent is added into the rosa roxburghii fruit wine to be clarified according to the addition amount of 0.1-0.5% of the volume fraction, the rosa roxburghii fruit wine is stirred in a water bath at 40-60 ℃ for 30-90min and then is kept stand for 24-72h at normal temperature, and then the rosa roxburghii fruit wine can be clarified.
The application of the rosa roxburghii fruit wine composite clarifying agent is to use the rosa roxburghii fruit wine composite clarifying agent as a clarifying agent in rosa roxburghii fruit wine to be clarified, and the application mode is that the rosa roxburghii fruit wine composite clarifying agent is added into the rosa roxburghii fruit wine to be clarified according to the addition amount of 0.5% of the volume fraction, stirred in a water bath at 50 ℃ for 90min and then kept stand at normal temperature for 48h, so that the rosa roxburghii fruit wine can be clarified.
The reason for selecting the raw materials in the technical scheme is as follows:
the konjac glucomannan is a natural macromolecular heteropolysaccharide which is separated and extracted from konjac tubers and is connected by glucose and mannose through beta-1, 4 glycosidic bonds, has wide sources, good expansibility after being dissolved in water and high solution viscosity.
The carrageenan is curdlan extracted from red algae by thermokalite separation, can form thermoreversible gel by double helix crosslinking, has excellent gel property and rheological property, and can be prepared into composite gel with konjac glucomannan, sodium carboxymethylcellulose, xanthan gum and the like to enhance the gel strength.
The sodium carboxymethyl cellulose is a high-polymerization cellulose ether prepared by using cellulose, caustic soda and chloroacetic acid as main raw materials, is an anionic linear substance, is used as an additive in food, and has thickening and stabilizing functions.
The chitosan can interact with negatively charged microparticles in the wine body solution to flocculate and precipitate the turbid colloidal particles such as protein, pectin, tannin and the like in the wine. The method is reported to be applied to the clarification of wine such as crisp plum fruit wine, black garlic and red date wine, grapefruit fermented wine, green plum wine, beer and the like.
Uio-66 is a material formed by coordination of metal zirconium ion as metal ion source and terephthalic acid organism as ligand, has three-dimensional micropore structure of octahedral center hole cage and octahedral angle cage, and can be used as an adsorbent due to its large specific surface area. In recent years, with the rapid development of metal organic framework materials, the metal organic framework materials have important application in the field of dye adsorption, and have been reported to have certain adsorption effect on heavy metal ions such as copper, lead, cadmium and the like in water and dyes such as methylene blue and rhodamine B.
Compared with the prior art, the invention has the following beneficial effects:
the konjac glucomannan is selected as the main raw material, the good expansibility and the cohesiveness of the konjac glucomannan can obviously increase the adsorption capacity of the composite clarifier to incompatible impurities such as burrs and the like, and the added Uio-66 can improve the adsorption effect of the composite clarifier to substances such as pigments and the like, so that the rosa roxburghii fruit wine is transparent and clear, the clarity of the fruit wine is improved, and the quality of the fruit wine is improved; the compound clarifying agent prepared by the invention can effectively maintain the flavor and the nutritive value of the rosa roxburghii fruit wine and improve the stability of the fruit wine; the invention has simple operation and easy implementation, and is worth popularizing and using.
The present invention is further illustrated by the following examples, which are not to be construed as limiting the invention.
Example 1. A Rosa roxburghii fruit wine composite clarifying agent comprises the following raw materials: 5kg of konjac glucomannan, 1kg of carrageenan, 0.6kg of sodium carboxymethylcellulose, 0.6kg of chitosan, 0.01kg of UOI-66 adsorbing material and 900kg of ultrapure water.
Example 2. A Rosa roxburghii fruit wine composite clarifying agent comprises the following raw materials: 10kg of konjac glucomannan, 2kg of carrageenan, 0.8kg of sodium carboxymethylcellulose, 0.8kg of chitosan, 0.05kg of UOI-66 adsorbing material and 1200kg of ultrapure water.
Example 3. A Rosa roxburghii fruit wine composite clarifying agent comprises the following raw materials: 6kg of konjac glucomannan, 1.2kg of carrageenan, 0.65kg of sodium carboxymethylcellulose, 0.65kg of chitosan, 0.02kg of UOI-66 adsorbing material and 100kg of ultrapure water.
Example 4. A Rosa roxburghii fruit wine composite clarifying agent comprises the following raw materials: 9kg of konjac glucomannan, 1.8kg of carrageenan, 0.75kg of sodium carboxymethylcellulose, 075kg of chitosan, 0.04kg of UOI-66 adsorbing material and 1100kg of ultrapure water.
Example 5. A Rosa roxburghii fruit wine composite clarifying agent comprises the following raw materials: 7.5kg of konjac glucomannan, 1.5kg of carrageenan, 0.7kg of sodium carboxymethylcellulose, 0.7kg of chitosan, 0.03kg of Uio-66 adsorbing material and 1050kg of ultrapure water.
Example 6. A method for preparing compound clarifier for fructus Rosae Normalis fruit wine is provided.
The method comprises the following steps:
(1) weighing konjac glucomannan, carrageenan, sodium carboxymethylcellulose, chitosan and Uio-66 adsorbing materials according to the weight parts;
(2) dissolving Uio-66 adsorbing material in ultrapure water with 5% of total water, and performing ultrasonic treatment for 1h to uniformly disperse to obtain Uio-66 solution;
(3) adding konjac glucomannan into ultrapure water with the total water amount of 80%, and stirring for 20min to obtain a konjac glucomannan solution;
(4) adding the carrageenin solution into the rest ultrapure water, and stirring for 10min to obtain the carrageenin solution;
(5) adding sodium carboxymethylcellulose and chitosan into the carrageenan solution under stirring, and stirring for 30min to obtain a carrageenan/sodium carboxymethylcellulose/chitosan mixed solution;
(6) mixing the konjac glucomannan solution with the carrageenan/sodium carboxymethylcellulose/chitosan mixed solution, stirring for 1h, then adding Uio-66 solution, and stirring for 1h to obtain the rosa roxburghii fruit wine composite clarifying agent.
Example 7. A method for preparing compound clarifier for fructus Rosae Normalis fruit wine is provided.
The method comprises the following steps:
(1) weighing konjac glucomannan, carrageenan, sodium carboxymethylcellulose, chitosan and Uio-66 adsorbing materials according to the weight parts;
(2) dissolving Uio-66 adsorbing material in ultrapure water with the total water amount of 10%, and performing ultrasonic treatment for 4h to uniformly disperse to obtain Uio-66 solution;
(3) adding konjac glucomannan into ultrapure water with the total water amount of 95%, and stirring for 40min to obtain a konjac glucomannan solution;
(4) adding the carrageenin solution into the rest ultrapure water, and stirring for 20min to obtain the carrageenin solution;
(5) adding sodium carboxymethylcellulose and chitosan into the carrageenan solution under stirring, and stirring for 90min to obtain a carrageenan/sodium carboxymethylcellulose/chitosan mixed solution;
(6) mixing the konjac glucomannan solution with the carrageenan/sodium carboxymethylcellulose/chitosan mixed solution, stirring for 2h, adding Uio-66 solution, and stirring for 2h to obtain the Rosa roxburghii fruit wine composite clarifying agent.
Example 8. A method for preparing compound clarifier for fructus Rosae Normalis fruit wine is provided.
The method comprises the following steps:
(1) weighing konjac glucomannan, carrageenan, sodium carboxymethylcellulose, chitosan and Uio-66 adsorbing materials according to the weight parts;
(2) dissolving Uio-66 adsorbing material in ultrapure water with total water amount of 7.5%, and performing ultrasonic treatment for 2h to uniformly disperse to obtain Uio-66 solution;
(3) adding konjac glucomannan into ultrapure water with the total water amount of 90%, and stirring for 300min to obtain a konjac glucomannan solution;
(4) adding the carrageenin solution into the rest ultrapure water, and stirring for 15min to obtain the carrageenin solution;
(5) adding sodium carboxymethylcellulose and chitosan into the carrageenan solution under stirring, and stirring for 60min to obtain a carrageenan/sodium carboxymethylcellulose/chitosan mixed solution;
(6) mixing the konjac glucomannan solution with the carrageenan/sodium carboxymethylcellulose/chitosan mixed solution, stirring for 1.5h, adding Uio-66 solution, and stirring for 1.5h to obtain the rosa roxburghii fruit wine composite clarifying agent.
Example 9. An application method of a compound clarifying agent for Rosa roxburghii fruit wine.
Preparing the raw materials of the Rosa roxburghii fruit wine composite clarifier in any one of the embodiments 1-3 according to any one of the preparation methods in the embodiments 4-8 to prepare the Rosa roxburghii fruit wine composite clarifier, and applying according to the method:
the method comprises the following steps: the application mode is that the rosa roxburghii fruit wine composite clarifying agent is added into rosa roxburghii fruit wine to be clarified according to the addition amount of 0.1 percent of volume fraction, stirred in water bath at 40 ℃ for 30min and then kept stand for 24h at normal temperature, and then the rosa roxburghii fruit wine can be clarified.
Example 10. An application method of a compound clarifying agent for Rosa roxburghii fruit wine.
Preparing the raw materials of the Rosa roxburghii fruit wine composite clarifier in any one of the embodiments 1-3 according to any one of the preparation methods in the embodiments 4-8 to prepare the Rosa roxburghii fruit wine composite clarifier, and applying according to the method:
the method comprises the following steps: the application mode is that the rosa roxburghii fruit wine composite clarifying agent is added into rosa roxburghii fruit wine to be clarified according to the addition amount of 0.5 percent of volume fraction, stirred for 90min in water bath at 60 ℃, and then kept stand for 72h at normal temperature, so that the rosa roxburghii fruit wine can be clarified.
Example 11. An application method of a compound clarifying agent for Rosa roxburghii fruit wine.
Preparing the raw materials of the Rosa roxburghii fruit wine composite clarifier in any one of the embodiments 1-3 according to any one of the preparation methods in the embodiments 4-8 to prepare the Rosa roxburghii fruit wine composite clarifier, and applying according to the method:
the method comprises the following steps: the application mode is that the rosa roxburghii fruit wine composite clarifying agent is added into rosa roxburghii fruit wine to be clarified according to the addition amount of 0.5 percent of volume fraction, stirred for 90min in a water bath at 50 ℃, and then kept stand for 48h at normal temperature, so that the rosa roxburghii fruit wine can be clarified.
Claims (7)
1. A Rosa roxburghii fruit wine composite clarifying agent is characterized in that: the raw materials comprise the following components in parts by weight: 5-10 parts of konjac glucomannan, 1-2 parts of carrageenan, 0.6-0.8 part of sodium carboxymethylcellulose, 0.6-0.8 part of chitosan, 0.01-0.05 part of Uio-66 adsorbing material and 1200 parts of ultrapure water.
2. The Rosa roxburghii fruit wine composite clarifier of claim 1, which is characterized in that: the raw materials comprise the following components in parts by weight: 6-9 parts of konjac glucomannan, 1.2-1.8 parts of carrageenan, 0.65-0.75 part of sodium carboxymethylcellulose, 0.65-075 part of chitosan, 0.02-0.04 part of Uio-66 adsorbing material and 1000 parts of ultrapure water and 1100 parts of ultrapure water.
3. The Rosa roxburghii fruit wine composite clarifier of claim 2, which is characterized in that: the raw materials comprise the following components in parts by weight: 7.5 parts of konjac glucomannan, 1.5 parts of carrageenan, 0.7 part of sodium carboxymethylcellulose, 0.7 part of chitosan, 0.03 part of Uio-66 adsorbing material and 1050 parts of ultrapure water.
4. A preparation method of the Rosa roxburghii fruit wine composite clarifier according to any one of claims 1-3, which is characterized in that: the method comprises the following steps:
(1) weighing konjac glucomannan, carrageenan, sodium carboxymethylcellulose, chitosan and Uio-66 adsorbing materials according to the weight parts;
(2) dissolving Uio-66 adsorbing material in ultrapure water, and uniformly dispersing to obtain Uio-66 solution;
(3) adding konjac glucomannan into ultrapure water, and stirring to obtain a konjac glucomannan solution;
(4) adding the carrageenin solution into ultrapure water, and stirring to obtain the carrageenin solution;
(5) adding sodium carboxymethylcellulose and chitosan into the carrageenan solution under stirring, and stirring to obtain a carrageenan/sodium carboxymethylcellulose/chitosan mixed solution;
(6) mixing the konjac glucomannan solution with the carrageenan/sodium carboxymethylcellulose/chitosan mixed solution, stirring, adding Uio-66 solution, and stirring to obtain the Rosa roxburghii fruit wine composite clarifier.
5. The preparation method of the Rosa roxburghii fruit wine composite clarifier according to claim 4, which is characterized in that: the method comprises the following steps:
(1) weighing konjac glucomannan, carrageenan, sodium carboxymethylcellulose, chitosan and Uio-66 adsorbing materials according to the weight parts;
(2) dissolving Uio-66 adsorbing material in 5-10% ultrapure water, and performing ultrasonic treatment for 1-4h to uniformly disperse to obtain Uio-66 solution;
(3) adding konjac glucomannan into ultrapure water with the total water amount of 80-95%, and stirring for 20-40min to obtain a konjac glucomannan solution;
(4) adding the carrageenin solution into the rest ultrapure water, and stirring for 10-20min to obtain the carrageenin solution;
(5) adding sodium carboxymethylcellulose and chitosan into the carrageenan solution under stirring, and stirring for 30-90min to obtain a carrageenan/sodium carboxymethylcellulose/chitosan mixed solution;
(6) mixing the konjac glucomannan solution with the carrageenan/sodium carboxymethylcellulose/chitosan mixed solution, stirring for 1-2h, adding Uio-66 solution, and stirring for 1-2h to obtain the Rosa roxburghii fruit wine composite clarifying agent.
6. The application of the Rosa roxburghii fruit wine composite clarifier according to any one of claims 1-5, wherein: the application method is that the rosa roxburghii fruit wine composite clarifying agent is added into rosa roxburghii fruit wine to be clarified according to the addition amount of 0.1-0.5% of the volume fraction, stirred in water bath at 40-60 ℃ for 30-90min, and then kept stand for 24-72h at normal temperature, so that the rosa roxburghii fruit wine can be clarified.
7. The application of the Rosa roxburghii fruit wine composite clarifier according to claim 6, wherein the clarifier comprises: the application mode is that the rosa roxburghii fruit wine composite clarifying agent is added into rosa roxburghii fruit wine to be clarified according to the addition amount of 0.5 percent of volume fraction, stirred for 90min in a water bath at 50 ℃, and then kept stand for 48h at normal temperature, so that the rosa roxburghii fruit wine can be clarified.
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