CN107916194A - A kind of method that elaeagnus conferta fruits fermented wine is prepared with brown sugar and elaeagnus conferta fruits - Google Patents
A kind of method that elaeagnus conferta fruits fermented wine is prepared with brown sugar and elaeagnus conferta fruits Download PDFInfo
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- CN107916194A CN107916194A CN201711140267.0A CN201711140267A CN107916194A CN 107916194 A CN107916194 A CN 107916194A CN 201711140267 A CN201711140267 A CN 201711140267A CN 107916194 A CN107916194 A CN 107916194A
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- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12G—WINE; PREPARATION THEREOF; ALCOHOLIC BEVERAGES; PREPARATION OF ALCOHOLIC BEVERAGES NOT PROVIDED FOR IN SUBCLASSES C12C OR C12H
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- C12G3/02—Preparation of other alcoholic beverages by fermentation
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Abstract
The invention discloses a kind of method that elaeagnus conferta fruits fermented wine is prepared with brown sugar and elaeagnus conferta fruits.The aspergillus oryzae strain Classification And Nomenclature is：Pichia kudriavzevii YNCA9066, deposit number CCTCC NO：M 2017377.The strain liquid seed is inoculated into mass ratio to carry out anaerobic fermentation in 5%~20% brown sugar and 10%~30% goat milk fruit juice system, the filtered slagging-off of tunning, it is degerming after obtain elaeagnus conferta fruits fermented wine.Gained fermented sheep milk fruit wine is pure, sour-sweet moderate, unique in taste with strong fruit flavor, burnt odor taste, the flavour of brown sugar.Raw material sources of the present invention enrich, and bacterial strain character is stable, is easy to preserve, activate and ferment.Simple production process, operability, normalization and controllability are strong, are easy to implement large-scale industrial production, have good development prospect.
Description
Technical field
The invention belongs to technical field of fruit wine production, be specifically related to it is a kind of using special yeast strain ferments brown sugar and
The method that elaeagnus conferta fruits prepare elaeagnus conferta fruits fermented wine.
Background technology
Alcoholic strength low, the fruit wine of high nutrition can meet the needs of consumer is to natural food, green, health, therefore present
Go out good market prospects.Research shows the fruit wine of beautiful, thick flavor the fruit brew of more juice, rich in sugar, mild acidity, color and luster
Fragrance is preferable.
Elaeagnus conferta fruits（Elatagusconteta Roxb.) the close colored thorny elaeagnus of name, southern thorny elaeagnus, rattan thorny elaeagnus, be thorny elaeagnus
The ripening fruits of section's plant honey flower thorny elaeagnus, is perennial evergreen climbing shrub, is distributed in the ground such as Vietnam, Malaysia, India
Tropical rain forest and Yunnan Province of China south and south Guangxi.Fruits nutrition enriches, and edible rate is 73. 3%, fresh fruit aqueous 90.6%,
Thick protein 2.45%, crude fat 2. 8%, total reducing sugar 5.1%, total acid 1.45% etc., elaeagnus conferta fruits have higher medical value, and tool is received
Antidiarrheal, antibechic, removing toxic substances and other effects are held back, modern pharmacology proves, feeds mouse with elaeagnus conferta fruits, there is certain treatment to chronic bronchitis
Effect.Plant extensively on the ground such as present Yunnan, Guangxi, Sichuan, Hubei.In Xishuangbanna of Yunnan state and Dehong prefecture are big fruit thorny elaeagnus
The main source of students of elaeagnus conferta fruits and growing area.Because elaeagnus conferta fruits are berry, the fruit that preservation under room temperature has wound for 1-2 days will go bad, and
Cord blood capacity causes frostbite, simultaneously as its maturity period concentrates on 20-25 days, with the expansion of planting scale, how into
Row is deep plus the problem of be anxious to be resolved.
Brown sugar is not by the sucrose of highly refined decoloration, in black, in addition to providing thermal energy, also containing micro member
Element, such as calcium, potassium, iron, magnesium and folic acid and other mineral matters, have very high nutritive value, are conducive to acid-base balance in human body.
Because brown sugar solution sheet is as buffer system, therefore addition potassium citrate, the pH of saleratus adjustment fermentation system are not required to, in goat milk
Adding brown sugar in fruit fermentation wine fermentation, there is not been reported.
Pichia kudriavezii (Pichia kudriavzevii) is in the widely distributed yeast of nature, and brewing industry
In critical strain, available for alcohol fermentation, flavour material can be produced, have Pichia kudriavezii in kiwi fruit wine fermentation
Report, Pichia kudriavezii be used for goat milk fruit wine fermentation there is not been reported.
The content of the invention
It is an object of the invention to for the market demand, there is provided a kind of with special Pichia kudriavezii strain fermentation brown sugar
The method that elaeagnus conferta fruits fermented wine is prepared with elaeagnus conferta fruits.Gained fermented sheep milk fruit wine has strong fruit flavor, the burnt odor taste of brown sugar, taste
Taste is pure, sour-sweet moderate, unique in taste.
The purpose of the present invention is achieved by following technical proposals.
Unless otherwise indicated, the percentage employed in the present invention is mass percent.
The present invention is separated to one plant of Pichia kudriavezii YNCA 9066 as examination from Xishuangbanna Prefecture, Yunnan Province rice wine pit
Strain is tested, ITS sequence analysis has been carried out to it, qualification result shows that the bacterium belongs to Pichia pastoris, its Classification And Nomenclature is storehouse moral
Pichia pastoris (Pichia kudriavzevii) YNCA 9066, preserving number are CCTCC No：M2017377.
The colonial morphology of 9066 bacterial strains of Pichia kudriavezii (Pichia kudriavzevii) YNCA of the present invention
Be characterized as：Bacterium colony is wet, thin small, smooth, protuberance, opaque；Bacterial strain microscopic morphology is：Cell oval or circle, individual cells,
Gemmation；Take on a red color through iodine staining glycogen grain.
The Molecular Identification of 9066 bacterial strains of Pichia kudriavezii (Pichia kudriavzevii) YNCA of the present invention
It is characterized as：Sequencing result carries out sequence analysis in GenBank, extracts the sequence of similarity more than 98%, utilizes MEGA7.0
Software, with field connection method phylogenetic tree construction, YNCA9066 and bacterial strain Pichia kudriavzevii culture-
collection CBS:2065 gather for cluster, and similarity 99%, it is Pichia kudriavezii (P. to identify bacterial strain YNCA9066
kudriavzevii)。
Utilize 9066 strain fermentation brown sugar of the Pichia kudriavezii (Pichia kudriavzevii) YNCA and goat milk
The method that fruit prepares elaeagnus conferta fruits fermented wine, comprises the following steps：
（1）9066 bacterial strains of Pichia kudriavezii YNCA are placed in YPD inclined-planes solid medium and are saved backup；
（2）The rotten fresh elaeagnus conferta fruits of 8-9 maturations, no disease and pests harm, completely filled fruit, nothing are selected, there is pit-removed machine removal after cleaning
Fruit stone, homogenate is broken into mixer.Brown sugar breaks into powder with mixer.
（3）9066 bacterial strains of Pichia kudriavezii YNCA saved backup are transferred in YPD liquid seed culture mediums, on shaking table
32 DEG C of 24 h of culture, rotating speed 180r/min, obtains Pichia kudriavezii seed liquor；The liquid seed culture medium：Glucose
20 g/L, yeast extract 10 g/L, peptone 20g/L, adding distilled water constant volume, pH value 6.5, loads 250mL tapers to 1000mL
Bottle, 100mL/ bottles, 121 DEG C, 25min sterilizings are spare；
（4）Take step（3）Gained Pichia kudriavezii seed liquor, by culture volume than carrying out liquid in 5% access 30L fermentation tanks
Body culture, while in mass ratio 5%~20% adds brown sugar, 10%~30% adds goat milk fruit juice, and 30L fermentation tank constant volume 20L, do not add
Add other Media Components；Anaerobic fermentation culture control condition：25~40 DEG C of temperature, tank pressure：The .08MPa of 0 .03~0, per 12h
Stir 30min, the h of 120 r/min of stir speed (S.S.), 48 h of fermentation time~192；Alcoholic strength terminates fermentation when reaching 12~15 degree,
Obtain zymotic fluid；
（5）Take step（4）Zymotic fluid, first centrifugal filtration removes the solid contents such as pomace, then removes impurity with 300 mesh plate compressions,
Finally with the ceramic membrane filter of 200nm is degerming, removal of impurities, brown supernatant liquid goat milk fruit wine is obtained.
Step（1）Described in inclined-plane solid medium be：20 g/L of glucose, yeast extract 10 g/L, peptone 20g/L, fine jade
Fat 20g/L, 6.5,121 DEG C of pH value, 25min sterilizings, being cooled to 60 DEG C, to be down flat plate spare.
Compared with prior art, the present invention has the following advantages：
（1）First with Pichia kudriavezii carry out goat milk wine fermentation, product have strong fruit flavor, burnt odor taste, it is sour-sweet it is moderate,
It is unique in taste.
（2）Elaeagnus conferta fruits ferment after breaking into homogenate, and elaeagnus conferta fruits cell becomes loose in fermentation process, and intracellular nutritional material is molten
Go out, it is not necessary to add pectase and cellulase, removal of impurities is refiltered after the completion of fermentation, reduces operating procedure, reduces cost.
（3）Brown sugar fermented sheep milk fruit wine, brown sugar tool better nutritivity value are added first, while are dissolved in the buffer system after water preferably
System, fermentation process is not required deacidification, preferably maintains elaeagnus conferta fruits natural flavor, and adds the burnt odor taste of brown sugar.
（4）Because patented strain character used is excellent, when fermentation process inoculum concentration is more than 5%, it is not necessary to sterilize, there will not be miscellaneous bacteria
Pollution, can keep the natural flavor of raw material very well.
（5）Raw material sources of the present invention enrich, and bacterial strain character is stable, is easy to preserve, activate and ferment.
（6）Simple production process, operability, normalization and controllability are strong, are easy to implement large-scale industrial production, have good
Development prospect.
The explanation of preservation biomaterial
The bacterial strain of the present invention, on June 26th, 2017, is preserved in China typical culture collection center（CCTCC）, inspection
Result is surveyed as survival.The centre address：In Bayi Road Luo Jia Shan Wuhan University of wuchang, wuhan area of Hubei China province, the bacterial strain point
Class is named as：Pichia kudriavezii (Pichia kudriavzevii) YNCA9066, deposit number CCTCC NO：
M2017377。
Example is embodied
In order to make the purpose , technical scheme and advantage of the present invention be clearer, by the following examples and experiment number
According to the present invention is described in further detail.It should be appreciated that specific embodiment described herein is only explaining this hair
It is bright, it is not limited to the technical solution.
Embodiment 1
（1）9066 bacterial strains of Pichia kudriavezii YNCA of solid slope will be stored in（CCTCC M 2017377）It is transferred to
In liquid seed culture medium, 32 DEG C of cultures 24 h, rotating speed 180r/min on shaking table.
Inclined-plane solid medium：20 g/L of glucose, yeast extract 10 g/L, peptone 20g/L, agar 20g/L, pH value 6.5,
121 DEG C, 25min sterilizings, being cooled to 60 DEG C, to be down flat plate spare.
Liquid seed culture medium：20 g/L of glucose, 10 g/L of yeast extract, peptone 20g/L, adds distilled water constant volume to arrive
1000mL, pH value 6.5, loads 250mL conical flasks, 100mL/ bottles, 121 DEG C, 25min sterilizings are spare；
（2）The rotten fresh elaeagnus conferta fruits of 8-9 maturations, no disease and pests harm, completely filled fruit, nothing are selected, there is pit-removed machine removal after cleaning
Fruit stone, homogenate is broken into mixer.Brown sugar breaks into powder with mixer.
（3）Step (1) is cultivated into 10 bottles of 9066 seed liquors of growth Pichia kudriavezii YNCA, 30L is accessed by 5% (v/v)
In fermentation tank, add（2）The 2kg goat milk fruit juice and 4kg brown sugar powder of middle preparation, 30L seeding tank constant volume 20L, carry out liquid anaerobic
Fermentation.
（4）Cultivate control condition：32 DEG C of temperature, tank pressure：0 .03MPa, 120 r/min of stir speed (S.S.), 72 h of fermentation time.Wine
Precision terminates fermentation when reaching 12 degree, obtains zymotic fluid；
（5）Take step（4）Zymotic fluid, first centrifugal filtration removes the solid contents such as pomace, then removes impurity with 300 mesh plate compressions,
Finally with the ceramic membrane filter of 200nm is degerming, removal of impurities, brown supernatant liquid goat milk fruit wine is obtained.
Post-treated zymotic fluid no suspended substance, muddy thing and precipitation, for the fermented sheep milk fruit wine of brown clarification.Fermented sheep milk fruit
The strong fruit flavor of drinking utensils, burnt odor taste, the flavour of brown sugar are pure, sour-sweet moderate, unique in taste.
Embodiment 2
Embodiment 1 is repeated, there is following difference：
（3）Add 4kg goat milk fruit juice and 4kg brown sugar powder.
（5）Fermented sheep milk fruit wine is slightly sourer than the product of embodiment 1.
Embodiment 3
Embodiment 1 is repeated, there is following difference：
（3）Add 2kg goat milk fruit juice and 2kg brown sugar powder.
（4）Cultivate control condition：84 h of fermentation time, alcoholic strength reach 12 degree
（5）Fermented sheep milk fruit wine is slightly sourer than the product of embodiment 1, and fragrance is thin.
Embodiment 4
Embodiment 1 is repeated, there is following difference：
（3）Add 2kg goat milk fruit juice and 6kg brown sugar powder.
（4）Cultivate control condition：60 h of fermentation time, alcoholic strength reach 12 degree
（5）Fermented sheep milk fruit wine is than the inclined sweet tea of product of embodiment 1, fruit flavor reduction, the increase of burnt odor taste.
Embodiment 5
Embodiment 1 is repeated, there is following difference：
（3）Add 2kg goat milk fruit juice and 4kg brown sugar powder.
（4）Cultivate control condition：96 h of fermentation time, alcoholic strength reach 15 degree
（5）Fermented sheep milk fruit wine is reduced than the product sweet taste of embodiment 1, and burnt odor taste is reduced, vinosity increase.
Embodiment 6
Embodiment 1 is repeated, there is following difference：
（3）Add 2kg goat milk fruit juice and 4kg brown sugar powder.
（4）Cultivate control condition：96 h of fermentation time, alcoholic strength reach 15 degree.
（5）Fermented sheep milk fruit wine is reduced than the product sweet taste of embodiment 1, and burnt odor taste is reduced, vinosity increase.
Embodiment 7
Embodiment 1 is repeated, there is following difference：
（3）Add 2kg goat milk fruit juice and 4kg brown sugar powder.
（4）Cultivate control condition：30 DEG C of temperature, 92 h of fermentation time, alcoholic strength reach 12 degree.
（5）Fermented sheep milk fruit wine is slightly lighter than the product fruit flavor and burnt odor taste of embodiment 1, and taste is softer.
Embodiment 8
Embodiment 1 is repeated, there is following difference：
（3）Add 2kg goat milk fruit juice and 4kg brown sugar powder.
（4）Cultivate control condition：30 DEG C of temperature, 116 h of fermentation time, alcoholic strength reach 15 degree.
（5）Fermented sheep milk fruit wine than embodiment 1 product sweet taste reduce, burnt odor taste reduce, the wine is mellow and.
The foregoing is merely illustrative of the preferred embodiments of the present invention, is not intended to limit the invention, all essences in the present invention
Any modification, equivalent substitution and change made within refreshing and principle etc., should all be included in the protection scope of the present invention.
Claims (6)
- A kind of 1. method for preparing elaeagnus conferta fruits fermented wine with Pichia kudriavezii fermentation brown sugar and elaeagnus conferta fruits, it is characterised in that including Following steps：（1）9066 bacterial strains of Pichia kudriavezii YNCA are placed in YPD inclined-planes solid medium and are saved backup；（2）The rotten fresh elaeagnus conferta fruits of 8-9 maturations, no disease and pests harm, completely filled fruit, nothing are selected, there is pit-removed machine removal after cleaning Fruit stone, homogenate is broken into mixer.Brown sugar breaks into powder with mixer.（3）9066 bacterial strains of Pichia kudriavezii YNCA saved backup are transferred in YPD liquid seed culture mediums, on shaking table 32 DEG C of 24 h of culture, rotating speed 180r/min, obtains Pichia kudriavezii seed liquor；The liquid seed culture medium：Glucose 20 g/L, yeast extract 10 g/L, peptone 20g/L, adding distilled water constant volume, pH value 6.5, loads 250mL tapers to 1000mL Bottle, 100mL/ bottles, 121 DEG C, 25min sterilizings are spare；（4）Take step（3）Gained Pichia kudriavezii seed liquor, by culture volume than carrying out liquid in 5% access 30L fermentation tanks Body culture, while brown sugar is added by culture medium mass ratio 5%~20%, 10%~30% adds 30L fermentation tank constant volume 20L, does not add Other Media Components；Anaerobic fermentation culture control condition：25~40 DEG C of temperature, tank pressure：The .08MPa of 0 .03~0, is stirred per 12h Mix 30min, the h of 120 r/min of stir speed (S.S.), 48 h of fermentation time~192；Alcoholic strength terminates fermentation when reaching 12~15 degree, obtains To zymotic fluid；（5）Take step（4）Zymotic fluid, first centrifugal filtration removes the solid contents such as pomace, then removes impurity with 300 mesh plate compressions, Finally with the ceramic membrane filter of 200nm is degerming, removal of impurities, brown supernatant liquid goat milk fruit wine is obtained.
- 2. more preparation methods according to fruit fermented wine according to claim 1, it is characterised in that with the red ferment of patented strain Ku Debi Female (Pichia kudriavzevii) YNCA9066 progress fermenting and producings.The bacterial strain of the present invention, on June 26th, 2017, is protected It is hidden in China typical culture collection center（CCTCC）, testing result is survival.The centre address：Wuhan City of Hubei China province In the Wuhan University of Wuchang District Bayi Road Luo Jia Shan, which is named as：Pichia kudriavezii (Pichia kudriavzevii) YNCA9066, deposit number CCTCC NO：M2017377.
- 3. the preparation method of elaeagnus conferta fruits fermented wine according to claim 1, it is characterised in that goat milk wine fermentation process is added Brown sugar.
- 4. the preparation method of elaeagnus conferta fruits fermented wine according to claim 1, it is characterised in that brown sugar is comprised only in fermentation system With goat milk fruit juice, other Media Components are not added, it is not necessary to sterilize.
- 5. the preparation method of elaeagnus conferta fruits fermented wine according to claim 1, it is characterised in that the first centrifugal filtration of post processing removes The solid contents such as pomace, then impurity is removed with 300 mesh plate compressions, finally the ceramic membrane filter with 200nm is degerming, cleans, and is not required to Sterilize or add preservative.
- 6. the preparation method of elaeagnus conferta fruits fermented wine according to claim 1, it is characterised in that anaerobic fermentation culture control condition For：25~40 DEG C of temperature, tank pressure：The .08MPa of 0 .03~0, the stirring 30min per 12h, 120 r/min of stir speed (S.S.), during fermentation Between the h of 48 h~192；Alcoholic strength terminates fermentation when reaching 12~15 degree.
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Cited By (2)
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| CN109527471A (en) * | 2018-12-26 | 2019-03-29 | 云南大学 | A kind of deep working method of elaeagnus conferta fruits |
| CN111961553A (en) * | 2020-07-30 | 2020-11-20 | 华中农业大学 | Dynamic brewing method of low-alcohol fruit wine |
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| CN111961553A (en) * | 2020-07-30 | 2020-11-20 | 华中农业大学 | Dynamic brewing method of low-alcohol fruit wine |
| CN111961553B (en) * | 2020-07-30 | 2023-03-21 | 华中农业大学 | Dynamic brewing method of low-alcohol fruit wine |
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Application publication date: 20180417 |