CN107904226B - Fixing method of wine yeast for increasing anthocyanin content in mulberry fruit wine - Google Patents

Fixing method of wine yeast for increasing anthocyanin content in mulberry fruit wine Download PDF

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CN107904226B
CN107904226B CN201711484302.0A CN201711484302A CN107904226B CN 107904226 B CN107904226 B CN 107904226B CN 201711484302 A CN201711484302 A CN 201711484302A CN 107904226 B CN107904226 B CN 107904226B
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wine
wine yeast
yeast
anthocyanin content
mulberry fruit
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CN107904226A (en
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杨荣玲
赵祥杰
王朝宇
赵玉萍
罗洪镇
贾建波
杨文君
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Huaiyin Institute of Technology
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    • C—CHEMISTRY; METALLURGY
    • C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
    • C12N—MICROORGANISMS OR ENZYMES; COMPOSITIONS THEREOF; PROPAGATING, PRESERVING, OR MAINTAINING MICROORGANISMS; MUTATION OR GENETIC ENGINEERING; CULTURE MEDIA
    • C12N11/00—Carrier-bound or immobilised enzymes; Carrier-bound or immobilised microbial cells; Preparation thereof
    • C12N11/14—Enzymes or microbial cells immobilised on or in an inorganic carrier
    • C—CHEMISTRY; METALLURGY
    • C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
    • C12N—MICROORGANISMS OR ENZYMES; COMPOSITIONS THEREOF; PROPAGATING, PRESERVING, OR MAINTAINING MICROORGANISMS; MUTATION OR GENETIC ENGINEERING; CULTURE MEDIA
    • C12N11/00—Carrier-bound or immobilised enzymes; Carrier-bound or immobilised microbial cells; Preparation thereof
    • C12N11/02—Enzymes or microbial cells immobilised on or in an organic carrier
    • C12N11/04—Enzymes or microbial cells immobilised on or in an organic carrier entrapped within the carrier, e.g. gel or hollow fibres
    • C—CHEMISTRY; METALLURGY
    • C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
    • C12N—MICROORGANISMS OR ENZYMES; COMPOSITIONS THEREOF; PROPAGATING, PRESERVING, OR MAINTAINING MICROORGANISMS; MUTATION OR GENETIC ENGINEERING; CULTURE MEDIA
    • C12N11/00—Carrier-bound or immobilised enzymes; Carrier-bound or immobilised microbial cells; Preparation thereof
    • C12N11/02—Enzymes or microbial cells immobilised on or in an organic carrier
    • C12N11/10—Enzymes or microbial cells immobilised on or in an organic carrier the carrier being a carbohydrate

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  • Immobilizing And Processing Of Enzymes And Microorganisms (AREA)
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Abstract

The invention relates to the field of food fermentation, and discloses a method for fixing wine yeast for improving anthocyanin content in mulberry fruit wine, which comprises the following steps: s1: preparing a suspension of sodium alginate, attapulgite clay and edible fungus chaff; s2: adding activated wine yeast liquid into the suspension and uniformly mixing to obtain mixed liquid; s3: dropping the mixed solution into CaCl2Obtaining the immobilized wine yeast microspheres in the solution. The invention can reduce the degradation of anthocyanin substances in the mulberry by the saccharomyces cerevisiae only through the immobilization of the saccharomyces cerevisiae, and obviously improve the retention rate of anthocyanin in the mulberry fruit wine.

Description

Fixing method of wine yeast for increasing anthocyanin content in mulberry fruit wine
Technical Field
The invention relates to the field of food fermentation, in particular to a fixing method of wine yeast for improving anthocyanin content in mulberry fruit wine.
Background
China is a long-history ancient state of silkworm and mulberry, the production technology and cultural tradition of breeding mulberry and silkworm rearing are treasure of Chinese nation, mulberry fruit is a good fruit for diet and health preservation, the mulberry fruit is also recorded for treating various diseases on the traditional Chinese medical book, and the mulberry fruit is listed in a list of medicine and food dual-purpose published by the original Ministry of health of China. At present, most of mulberry produced by planting mulberry varieties in China are purple black fruits, the color substance basis of the mulberry is anthocyanin substances, and the water-soluble natural pigment substances are also the substance basis of the multicolored colors of roots, stems, leaves, flowers, fruits, seeds and the like of a plurality of plants in nature. In recent years, more and more researches show that mulberry anthocyanin has various physiological effects of protecting vision, resisting oxidation, inflammation, cancer, radiation, immunity enhancement and the like, so that the reduction of the degradation of anthocyanin substances and the improvement of the retention rate of anthocyanin substances are important bases for exerting the biological activity of the anthocyanin substances.
The development of mulberry fruit wine is an important way for solving the difficult problems of short shelf life and short processing period of berry fruits such as mulberry, and anthocyanin functional components contained in the mulberry fruit wine improve the health care value of the mulberry fruit wine and are popular beverage products. However, the degradation of anthocyanin substances by saccharomyces cerevisiae in the production of mulberry fruit wine at present does not draw attention from the industry. Research shows that after fermentation by saccharomyces cerevisiae, anthocyanin substances in mulberry are reduced by about 70-90%, so that degradation of anthocyanin substances is reduced, and retention rate of anthocyanin substances in final fruit wine products is improved, which is an urgent problem to be solved.
It is not uncommon to use immobilized yeast in brewing fruit wine, but the immobilized yeast has high cell density superior to free yeast, high toxicity tolerance, easy continuous fermentation, reusability, simple operation, etc. At present, a plurality of patents are used for immobilizing saccharomyces cerevisiae, such as ' an immobilization method of yellow wine brewing yeast (ZL 200910136108.2) ' a method for producing kiwi fruit wine by immobilized yeast (ZL 201210580516.9) ' and the like, which achieve the purpose of improving fermentation efficiency, produce special fruit wine, and have no related reports on the retention rate of anthocyanin content in fruit wine. Meanwhile, the immobilization also has a certain degree of constraint effect on yeast, forms a relatively simple reaction environment, can resist the influence of complex environmental factors, and obviously prolongs the service life of the mulberry anthocyanin, but reports of utilizing the immobilized yeast to improve the content of the mulberry anthocyanin are not seen at present. In addition, in a patent reported in the fruit wine anthocyanin, namely a method for improving the anthocyanin content of the waxberry wine (zl201210392290. x), the method is mainly characterized in that the extracted waxberry anthocyanin is added after the fermentation is finished so as to achieve the purpose of improving the anthocyanin content of the waxberry wine, and the method is quite different from the content of the patent.
The degradation problem of anthocyanin in the process of brewing mulberry fruit wine is a common problem in the industry, and the degradation problem is not greatly concerned due to the fact that the degradation problem is common in the industry, so that the development of an immobilized yeast technology for improving the anthocyanin content of mulberry is an important way for improving the nutrition and health care value of the mulberry fruit wine, has very large market demand, and can generate remarkable economic benefit and social benefit.
Disclosure of Invention
The purpose of the invention is as follows: aiming at the problems in the prior art, the invention provides a method for fixing wine yeast for improving anthocyanin content in mulberry fruit wine, which can reduce the degradation of anthocyanin substances in mulberry by the wine yeast and obviously improve the retention rate of anthocyanin in the mulberry fruit wine only by fixing the wine yeast.
The technical scheme is as follows: the invention provides a fixing method of wine yeast for improving anthocyanin content in mulberry fruit wine, which comprises the following steps: s1: preparing a suspension of sodium alginate, attapulgite clay and edible fungus chaff; s2: dripping activated wine yeast liquid into the suspension and uniformly mixing to obtain mixed liquid; s3: adding the mixture to CaCl2Obtaining the immobilized wine yeast microspheres in the solution.
Preferably, the weight of the attapulgite clay is 1-15% of the total weight of the sodium alginate, the attapulgite clay and the edible fungus chaff.
Preferably, the weight of the attapulgite clay is equal to that of the edible fungus chaff.
Preferably, the mass concentration of the suspension is 5-10%.
Preferably, the CaCl2The mass concentration of the solution is 5-6 g/L.
Preferably, the suspension, the wine yeast liquid and the CaCl2The volume ratio of the solution is 5-10: 1:10~20。
preferably, the diameter of the wine yeast microsphere is 0.4-0.6 cm.
Further, after the S3, S4 is further included: AlCl in which the wine yeast microspheres are placed3Crosslinking for 3-6 hours in the solution, and then cleaning with sterile water to remove impurities to obtain clean wine yeast microspheres for later use; the AlCl3The mass concentration of the solution is 3-5%. In order to make the prepared wine yeast microspheres more stable in shape, the wine yeast microspheres are placed in AlCl3Crosslinking in solution.
Has the advantages that: according to the method for fixing the wine yeast, three carriers, namely sodium alginate, attapulgite clay and edible fungus chaff are used for adsorbing and fixing the wine yeast, the sodium alginate is a relatively common carrier, the attapulgite clay has relatively high adsorption performance on yeast, the edible fungus chaff is formed by growing and utilizing plant components rich in cellulose and lignin through hypha, the edible fungus chaff has loose and porous performance and is a relatively good carrier source, and due to the fact that the adsorption effect of the combination of the three carriers on the wine yeast is optimal, the finally obtained immobilized wine yeast microspheres can remarkably reduce the degradation of anthocyanin substances in mulberry by the yeast when fruit wine fermentation is carried out, and therefore the retention rate of anthocyanin is remarkably improved in the process of preparing mulberry fruit wine.
1. According to the invention, anthocyanin is not additionally added, the existing fermentation process conditions and production equipment of the mulberry fruit wine are not required to be changed, and the degradation of anthocyanin substances in mulberry by the wine yeast can be reduced only by immobilizing the wine yeast, so that the retention rate of anthocyanin in mulberry fruit wine is obviously improved, and compared with the wine yeast which is not subjected to immobilization treatment, the anthocyanin content in the mulberry fruit wine can be improved by more than two times;
2. the invention obviously improves the health care value of the mulberry fruit wine and has great social benefit;
3. the invention obviously improves the economic value of the mulberry fruit wine and increases the economic benefit of mulberry fruit wine production enterprises;
4. the mulberry fruit wine obtained by the invention not only has the advantages, but also has dark red color and high commercial value due to high anthocyanin content.
Detailed Description
The present invention will be described in detail with reference to specific examples.
Embodiment 1:
preparing 10 mass percent sodium alginate, attapulgite clay and edible fungus chaff suspension by taking 90 parts of sodium alginate, 5 parts of attapulgite clay and 5 parts of edible fungus chaff according to parts by weight, heating to 45 ℃ for dissolution promotion, cooling the suspension, adding 100ml of wine yeast (Angel company) liquid with the mass concentration of 100g/L and the volume of 20ml which is activated (the wine yeast liquid is inoculated into a water solution with 20 percent sugar degree at 37 ℃ for 4-6 h according to the inoculation proportion of 20 percent during activation) into the suspension, mixing the mixture uniformly to obtain a mixed liquid, and then dripping the mixed liquid into CaCl with the mass concentration of 5.65 g/L2Preparing uniform wine yeast microspheres with diameter of about 0.5cm in the solution, and finally placing the wine yeast microspheres in AlCl with mass concentration of 4%3Crosslinking for 4 hours in the solution, and then cleaning with sterile water to remove impurities to obtain clean wine yeast microspheres for later use.
Embodiment 2:
preparing a suspension of 8% sodium alginate, 10 parts attapulgite clay and 10 parts edible fungus chaff by weight parts of sodium alginate, 10 parts attapulgite clay and 10 parts edible fungus chaff, heating to 45 ℃ to promote dissolution, cooling the suspension, adding 120ml of wine yeast (Angel company) liquid with the mass concentration of 100g/L and the volume of 20ml which is activated (the wine yeast is inoculated into a water solution with 20% sugar degree at 37 ℃ for 4-6 h according to the inoculation proportion of 20% during activation) into the suspension, mixing uniformly to obtain a mixed solution, and then dripping the mixed solution into CaCl with the mass concentration of 6.0g/L2Preparing uniform wine yeast microspheres with diameter of about 0.5cm in the solution, and finally placing the wine yeast microspheres in AlCl with mass concentration of 5%3Crosslinking for 5 hours in the solution, and then cleaning with sterile water to remove impurities to obtain clean wine yeast microspheres for later use.
Embodiment 3:
according to the weight portion, getPreparing 5 mass percent sodium alginate, attapulgite clay and edible fungus chaff suspension by 70 parts of sodium alginate, 15 parts of attapulgite clay and 15 parts of edible fungus chaff, heating to 45 ℃ to promote dissolution, cooling the suspension, adding 150ml of activated (after the suspension is activated, according to a 20 percent inoculation proportion, the suspension is inoculated into a water solution with 20 percent sugar degree at 37 ℃ for 4-6 hours) wine yeast (Angel company) liquid with the mass concentration of 100g/L and the volume of 20ml, uniformly mixing to obtain a mixed liquid, and then dripping the mixed liquid into CaCl with the mass concentration of 5.0g/L2Preparing uniform wine yeast microspheres with diameter of about 0.4cm in the solution, and finally placing the wine yeast microspheres in AlCl with mass concentration of 3%3Crosslinking for 6 hours in the solution, and then cleaning with sterile water to remove impurities to obtain clean wine yeast microspheres for later use.
Mulberry wine was brewed by the conventional method (refer to patent application No. 00114157.0) using the wine yeast microspheres obtained in embodiments 1 to 3, and the retention rate of anthocyanin in the mulberry wine is shown in Table 1.
Mulberry fruit wine was brewed directly from activated (not immobilized) Angel wine yeast according to the conventional method (refer to patent application No. 00114157.0) to obtain comparative examples 1 and 2.
TABLE 1 comparison of Retention ratio of anthocyanin in Mulberry fruit wine of each embodiment
Fermentation strain Anthocyanin in mulberry juice before fermentation Anthocyanin in mulberry fruit wine after fermentation Retention ratio of anthocyanin before and after fermentation
Comparative example 1 106.93 mg/L 28.56 mg/L 26.71%
Comparative example 2 106.93 mg/L 29.07 mg/L 27.19%
Embodiment mode 1 106.93 mg/L 73.11 mg/L 68.37%
Embodiment mode 2 106.93 mg/L 75.68 mg/L 70.78%
Embodiment 3 106.93 mg/L 76.53mg/L 71.57%
The retention rate is the ratio of the anthocyanin content in the mulberry in the fruit wine after the fermentation is finished to the anthocyanin content in the mulberry juice before the fermentation.
The data given in table 1 show that the degradation of anthocyanin substances in mulberry by saccharomyces cerevisiae can be greatly reduced by immobilizing saccharomyces cerevisiae, so that the retention rate of anthocyanin is remarkably improved, and the anthocyanin content in fruit wine is more than twice of that of non-immobilized Angel wine yeast.
The above embodiments are merely illustrative of the technical concepts and features of the present invention, and the purpose of the embodiments is to enable those skilled in the art to understand the contents of the present invention and implement the present invention, and not to limit the protection scope of the present invention. All equivalent changes and modifications made according to the spirit of the present invention should be covered within the protection scope of the present invention.

Claims (9)

1. A fixing method of wine yeast for increasing anthocyanin content in mulberry fruit wine is characterized by comprising the following steps:
s1: preparing a suspension of sodium alginate, attapulgite clay and edible fungus chaff;
s2: adding activated wine yeast liquid into the suspension and uniformly mixing to obtain mixed liquid;
s3: dropping the mixed solution into CaCl2Obtaining the immobilized wine yeast microspheres in the solution.
2. The method for fixing wine yeast for increasing anthocyanin content in mulberry fruit wine according to claim 1, wherein the weight of the attapulgite clay is 1-15% of the total weight of the sodium alginate, the attapulgite clay and the edible fungus chaff.
3. The fixing method of wine yeast for increasing anthocyanin content in morous fruit wine according to claim 2, wherein the weight of the attapulgite clay is equal to the weight of the edible fungus chaff.
4. The method for fixing wine yeast for increasing anthocyanin content in mulberry fruit wine according to claim 1, wherein the mass concentration of the suspension is 5-10%.
5. The fixing method of wine yeast for increasing anthocyanin content in mulberry fruit wine as claimed in claim 1, wherein the CaCl is added2The mass concentration of the solution is 5-6 g/L.
6. The method of any one of claims 1 to 5The method for fixing the wine yeast for improving the anthocyanin content in the mulberry fruit wine is characterized in that the mixed suspension, the wine yeast liquid and the CaCl are2The volume ratio of the solution is 5-10: 1: 10 to 20.
7. The method for immobilizing wine yeast for increasing anthocyanin content in mulberry fruit wine according to any one of claims 1 to 5, wherein the diameter of the wine yeast microspheres is 0.4-0.6 cm.
8. The wine yeast fixation method for increasing anthocyanin content in morous fruit wine according to any one of claims 1 to 5, further comprising, after the S3, S4: AlCl in which the wine yeast microspheres are placed3And (3) crosslinking for 3-6 hours in the solution, and then cleaning with sterile water to remove impurities to obtain clean wine yeast microspheres for later use.
9. The method for fixing wine yeast for increasing anthocyanin content in morous fruit wine according to claim 8, wherein the AlCl is used for fixing wine yeast3The mass concentration of the solution is 3-5%.
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CN104450664A (en) * 2014-11-04 2015-03-25 安徽农业大学 Immobilizing saccharomyces cerevisiae as well as preparation method and application thereof
CN105670859A (en) * 2016-03-09 2016-06-15 大兴安岭富林山野珍品科技开发有限责任公司 Blueberry fruit wine processing method for obviously shortening fermentation period through supercritical extraction and immobilization strain fermentation technology
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Application publication date: 20180413

Assignee: Yantai lotway Manor Wine Co.,Ltd.

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Contract record no.: X2020990000668

Denomination of invention: Immobilization of wine yeast for increasing anthocyanin content in mulberry wine

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Record date: 20201210