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CN-122012211-A - Wine clarifying agent and preparation method and application thereof

CN122012211ACN 122012211 ACN122012211 ACN 122012211ACN-122012211-A

Abstract

The invention discloses a wine clarifying agent, a preparation method and application thereof, belongs to the technical field of food manufacturing, and solves the problem that animal sources and chemical clarifying agents have allergy risks. The preparation method comprises the steps of homogenizing potato tubers, collecting potato juice, heating to denature proteins, adjusting the pH to 9-10, heating to dissolve potato proteins, precipitating, washing and purifying, adding papain for enzymolysis, heating to deactivate enzymes after enzymolysis is completed, adjusting the pH to 4.5-5.5, collecting precipitates, re-suspending the precipitates for desalting, and spray-drying to obtain potato protein hydrolysate, namely the wine clarifier. The potato protein hydrolysate prepared by the method provided by the invention is used as a wine clarifying agent, the color of the red wine is not changed after treatment, the tannin causing the astringency of the red wine is obviously reduced, and the original wine body flavor of the red wine is maintained.

Inventors

  • ZENG FANKUI
  • LIU WEIGANG
  • XU JIAN

Assignees

  • 中国科学院兰州化学物理研究所

Dates

Publication Date
20260512
Application Date
20260408

Claims (10)

  1. 1. A method for preparing a wine clarifying agent, which is characterized by comprising the following steps: S1, extracting potato protein: S1.1, peeling potato tubers, cutting the potato tubers into small pieces, adding deionized water, and homogenizing to break cells and release protein; s1.2, separating homogenate, collecting supernatant, and removing solid residues to obtain potato juice; s1.3, heating potato juice to enable proteins to be denatured by heating, and mutually aggregating molecules to form visible flocculation particles; S1.4, after the heat flocculation in the step S1.3 is completed, cooling the mixed solution to room temperature, and centrifuging to precipitate flocculated potato protein at the bottom; s2, purifying potato protein: s2.1, adding deionized water to resuspend potato protein, so that the potato protein is uniformly dispersed; s2.2, adjusting the pH of the dispersion liquid obtained in the step S2.1 to 9-10, heating to 45-55 ℃, and keeping for 1-1.5h to dissolve potato protein; S2.3, centrifuging the mixed solution obtained in the step S2.2, discarding the precipitate, and collecting the supernatant; S2.4, regulating the pH of the supernatant to 4.5-5.5, uniformly stirring, centrifuging the mixed solution, discarding the supernatant, and collecting the precipitate; S2.5, adding ionized water to resuspend and precipitate, centrifuging, and repeatedly washing for 2-3 times to obtain purified potato protein; S3, enzymolysis of potato protein: S3.1, re-suspending the purified potato protein by deionized water, and adding papain for enzymolysis; s3.2, after enzymolysis is completed, heating the mixed solution to inactivate enzymes, centrifuging, discarding the precipitate, and collecting supernatant; s3.3, regulating the pH of the supernatant to 4.5-5.5, uniformly stirring, centrifuging the mixed solution, removing the supernatant, and collecting the precipitate; S3.4, adding ionized water to resuspend and precipitate, centrifuging, and repeatedly washing for 2-3 times to remove salt; S3.5, re-suspending and precipitating, homogenizing, adjusting the pH value to 7, and spray-drying to obtain potato protein hydrolysate, namely the wine clarifying agent.
  2. 2. The method of claim 1, wherein in the step S1.1, the mass ratio of the potato to the deionized water is 1:1-3.
  3. 3. The method for preparing a wine clarifying agent as defined in claim 1, wherein in step S1.3, the potato juice is heated to 90deg.C for 30min.
  4. 4. The method of claim 1, wherein in step S2.2, the solubility of potato protein is increased by ultrasonic-assisted treatment.
  5. 5. The method of claim 4, wherein in step S2.2, the power is set to 200W, the temperature is set to 50 ℃ and the treatment is performed for 30min.
  6. 6. The method of claim 1, wherein in step S3.1, papain activity is 200000U-300000U, substrate mass concentration is 3%, enzyme substrate mass ratio is 6:100, pH is maintained at 6.5, temperature is 55 ℃, and enzymolysis time is 3h.
  7. 7. The method of producing a wine clarifying agent as defined in claim 1, wherein in step S3.2, the mixture is heated to 85℃for 10min.
  8. 8. A wine clarifying agent, characterized in that it is prepared by the method for preparing a wine clarifying agent according to any of claims 1-7.
  9. 9. Use of the wine clarifying agent of claim 8 in a wine clarification process comprising the steps of: A. weighing wine clarifying agent, and placing in a container; B. Dissolving a wine clarifying agent in the wine to be treated, and stirring to form a paste; C. Adding the pasty wine clarifying agent into a wine tank filled with wine to be treated, stirring for 0.5-2 hr/day for 2-4 days, and standing; D. After completion of standing, the wine was filtered, the clarity was measured, and bottled.
  10. 10. The method according to claim 9, wherein in step A, the wine clarifying agent is used in an amount of 0.1-0.3g/L.

Description

Wine clarifying agent and preparation method and application thereof Technical Field The invention belongs to the technical field of food manufacturing, and particularly relates to a wine clarifying agent and a preparation method and application thereof. Background Animal proteins are commonly used in brewing processes to regulate the astringency of red wine. Astringency is mainly due to the interaction between salivary proteins and polyphenols such as condensed tannins and ellagitannins. The wine is clarified before bottling to remove substances causing turbidity of the wine and improve stability of the wine. Commonly used clarifying agents are bentonite, gelatin, fish gelatin, casein, egg white protein, PVPP, and the like. The use of bentonite as a clarifying agent affects wine color and contains residues, whereas the use of PVPP not only has residues, but also increases brewing costs. In the prior art, casein, egg white, gelatin and the like are used as clarifying agents in order to reduce astringency of wine, but there is a risk of potential allergy due to animals from which they are derived, which is not good for human health. Therefore, the plant-derived protein which has low sensitization, simple preparation, good clarification effect, stable wine body and low cost is used for replacing animal protein to be used as the red wine clarifier is a problem to be solved by the person skilled in the art. Potato protein is composed mainly of Patatin (tuber storage protein), protease inhibitor (Proteinase Inhibitors), other proteins. Protease inhibitor accounts for about 50% of total protein, is the most abundant protein, and has good antioxidant, anticancer and broad-spectrum antibacterial activities. Is considered as an anti-nutritional factor from the aspect of nutrition, and has high application value in the fields of functional foods and biomedicine. Patatin protein is the main protein in potato tubers (39-45 kDa), which is a family of glycoproteins that account for more than 40% of the total soluble proteins in potato tubers. Patatin protein has DPPH free radical scavenging ability and low density lipoprotein peroxidation resisting ability. This is due to the fact that Patatin proteins contain 12 soluble amino acids (methionine, tryptophan, tyrosine, phenylalanine, cysteine and histidine) with free radical scavenging ability, which are exposed on the surface of Patatin protein molecules and determine their antioxidant properties. Potato protein has good solubility, foaming and emulsifying properties, and is a suitable food additive. Potato proteins have been used extensively in food processing processes, such as water binders in meats and sausages, as foam aids in confections, baked and dairy products, and as emulsifiers in sauces, desserts and condiments. Therefore, the potato protein can replace animal protein to be used as a red wine clarifying agent, so that not only can anaphylactic reaction be reduced, but also the amino acid content in the red wine can be increased. Disclosure of Invention The invention aims to provide a preparation method of a wine clarifying agent, which aims to solve the problem that animal sources and chemical clarifying agents have allergy risks. It is another object of the present invention to provide a wine clarifying agent. A third object of the present invention is to provide the use of a wine clarifying agent. The technical scheme of the invention is as follows: the preparation method of the wine clarifying agent comprises the following steps: S1, extracting potato protein: S1.1, peeling potato tubers, cutting the potato tubers into small pieces (about 1-2cm square), adding deionized water, homogenizing, and crushing cells to release protein; S1.2, separating homogenate by gauze (4-8 layers) or centrifugation (3000-5000 rpm,10-15 min), collecting supernatant, removing solid residues such as starch and cellulose to obtain potato juice; s1.3, heating potato juice to enable proteins to be denatured by heating, and mutually aggregating molecules to form visible flocculation particles; s1.4, after the heat flocculation in the step S1.3 is completed, cooling the mixed solution to room temperature, and centrifuging 4000-6000 rpm for 30min to precipitate flocculated potato protein at the bottom; s2, purifying potato protein: S2.1, adding an equal volume of deionized water to resuspend potato protein, so that the potato protein is uniformly dispersed; s2.2, adding NaOH, adjusting the pH of the dispersion liquid obtained in the step S2.1 to 9-10, heating to 45-55 ℃, and keeping for 1-1.5h to dissolve potato protein; s2.3, centrifuging the mixed solution 4000-6000 rpm obtained in the step S2.2 for 30min, discarding the precipitate, and collecting the supernatant; s2.4, regulating the pH of the supernatant to 4.5-5.5 (near the isoelectric point of potato protein) by using 1M HCl, uniformly stirring, centrifuging the mixed solution 4000-6000 rpm, discarding the supernatant, and colle