BIOLOGICAL ANTIOXIDANT FOR FRUIT JUICE AND FRUIT WINE, PREPARATION METHOD THEREFOR, AND USE THEREOF

WIPO Patent Application WO/2023/207772

A1

Provided is a biological antioxidant for fruit juice and fruit wine, a preparation method therefor, and use thereof. The biological antioxidant comprises the following components in parts by weight: 1-70 parts of yeast protein extract and 1-30 parts of chitosan. Amino acids in the yeast protein extract include one or two or more of proline, tryptophan, histidine, tyrosine, and methionine. The biological antioxidant further comprises a peptide substance, nucleic acid, and vitamin C. The peptide substance is selected from one or two or more of glutamylcysteine, homocysteine, acetylcysteine, cysteine, and glutathione. The preparation method for the biological antioxidant comprises: mixing the components to obtain the biological antioxidant. The biological antioxidant for the fruit juice and fruit wine is beneficial to inhibiting the yellowing and browning of the fruit juice and fruit wine, improving the beauty of the color and aroma of the fruit juice and fruit wine, and improving the sensory quality. It also increases the drinking comfort of the fruit juice and fruit wine and enables the fruit juice and fruit wine to be mellow and full in taste and lasting in aftertaste.

QIN XIANWU (CN)
XU YINHU (CN)
LI ZHIJUN (CN)
CHEN HUI (CN)
LIU XIUJI (CN)
YAO JUN (CN)

PCT/CN2023/089668

November 02, 2023

April 21, 2023

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ANGEL YEAST CO LTD (CN)

C12G3/024; A23L2/02; C12G1/00; C12G1/022; C12G3/04

CN114806776A	2022-07-29
CN109401895A	2019-03-01
US20100004329A1	2010-01-07
JP2022054483A	2022-04-07
CN105087243A	2015-11-25
CN105176741A	2015-12-23

GEXU INTELLECTUAL PROPERTY LAW FIRM (CN)

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