CN108795783A - A kind of tea fruit brewer yeast and its preparation method and application - Google Patents
A kind of tea fruit brewer yeast and its preparation method and application Download PDFInfo
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- CN108795783A CN108795783A CN201810689897.1A CN201810689897A CN108795783A CN 108795783 A CN108795783 A CN 108795783A CN 201810689897 A CN201810689897 A CN 201810689897A CN 108795783 A CN108795783 A CN 108795783A
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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
- C12N1/00—Microorganisms, e.g. protozoa; Compositions thereof; Processes of propagating, maintaining or preserving microorganisms or compositions thereof; Processes of preparing or isolating a composition containing a microorganism; Culture media therefor
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- C12N1/16—Yeasts; Culture media therefor
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- 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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- C12N1/00—Microorganisms, e.g. protozoa; Compositions thereof; Processes of propagating, maintaining or preserving microorganisms or compositions thereof; Processes of preparing or isolating a composition containing a microorganism; Culture media therefor
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Abstract
The present invention provides a kind of tea fruit brewer yeast and its preparation method and application, the method includes：Wine yeast is tamed using the mixed liquor of tea juice, fruit juice and radix polygonati officinalis extracting solution, obtains the tea fruit brewer yeast.The preparation method of the present invention prepares tea fruit brewer yeast using the method for domestication, and the sugar utilization of obtained tea fruit brewer yeast is high, fermentability is strong, alcoholic strength is high, has medicinal health-care effect.
Description
Technical field
The invention belongs to fermentation technical field, it is related to a kind of tea fruit brewer yeast and its preparation method and application.
Background technology
In recent years, Tea fruit wine is favored because of its peculiar flavour and health-care efficacy by consumer, and Tea fruit wine is rich in a variety of ammonia
Base acid, vitamin and mineral, have anti-oxidant, radioresistance, anticancer, reducing blood lipid and other effects.Yeast species are brewing Tea fruit wines
Key factor, yeast character directly affects the taste and flavor of the Tea fruit wine of brewing, therefore domestication and the sieve of tea fruit brewer yeast
Choosing always has attracted much attention.
In the development of tea wine yeast, Zhang Shuai develops tea wine yeast using domestication and the method for ultraviolet mutagenesis, he
Two primary yeasts are isolated from distiller's yeast, are tamed containing sugared tea juice malt extract medium using different ratio, and filter out energy
The yeast of tea juice environment is preferably adapted to, then ultraviolet mutagenesis processing is carried out to it, to which the growth ability in containing sugared tea juice be made
Stronger tea wine yeast (Zhang Shuai, the development of tea wine yeast,《Food industry science and technology》, 2008,29 (1):162-164.).However it should
The yeast that method uses is isolated and purified firstly the need of from fermentation process, takes consumption cost, while obtained saccharomyces cerevisiae is to sugar
Availability it is not high, need into tea juice brewer's wort in addition addition sugar, improve cost.
Song Andong etc. tames the performances such as the resistance to high sugar of saccharomyces cidri Y02, ethanol-tolerant, and the bacterial strain after domestication can
With resistance to 35% high sugar, resistance to 25% alcohol, the applejack alcoholic strength of fermentation is up to 10.9% (Song Andong, Kang Huaibin, Li Yanmei etc., apple
The Domestication tests of fruit wine yeast bacterium,《Wine brewing》, 2003,30 (2):44-45.).However use the saccharomyces cidri of this method domestication
The fruit wine mouthfeel of brewing is single, does not have the faint scent of tea wine.
Therefore, a kind of rich in taste, the efficient saccharomyces cerevisiae of fermentation are prepared, is played an important roll in wine brewing field.
Invention content
In view of the deficiencies of the prior art, described the present invention provides a kind of tea fruit brewer yeast and its preparation method and application
Preparation method prepares tea fruit brewer yeast using the method for domestication, the utilization of carbon source rate height of obtained tea fruit brewer yeast, fermentability
By force, alcoholic strength is high.
For this purpose, the present invention uses following technical scheme：
In a first aspect, the present invention provides a kind of preparation method of tea fruit brewer yeast, the method includes：
Wine yeast is tamed using the mixed liquor of tea juice, fruit juice and radix polygonati officinalis extracting solution, obtains the tea fruit brewer yeast.
In the present invention, wine yeast is tamed using the mixed liquor of tea juice, fruit juice and radix polygonati officinalis extracting solution, is significantly carried
In addition high utilization rate of the wine yeast to carbon source, need not add additional sugar and brewer's wort, grape wine during domestication
Yeast can utilize limited production of energy alcohol in tea juice, fruit juice and radix polygonati officinalis extracting solution, utilization of carbon source rate height, fermentability
By force, alcoholic strength is high.
In the present invention, directly using commercially available Angel grape wine fruit wine special yeast product as fermented yeast, with fermentation
The yeast detached in the process is compared, and purity is high, fermentability is strong, simple process, and cost is relatively low.
Preferably, the weight part ratio of the tea juice, fruit juice and radix polygonati officinalis extracting solution is (3-8):(1-3):(1-2), such as can
To be 3:1:1,5:1:1,8:1:1,3:2:1,5:2:1,8:2:1,3:3:1,5:3:1,8:3:1,3:1:2,5:1:2,8:1:2,
3:2:2,5:2:2,8:2:2,3:3:2,5:3:2 or 8:3:2, preferably (3-5):(2-3):(1-2).
Preferably, the tea juice includes appointing in oolong tea juice, black tea draw-off juice, green tea juice, black tea juice, white tea juice or yellow tea juice
It anticipates a kind of or at least two combinations.
Preferably, the fruit juice include in cider, pear juice, orange juice or watermelon juice any one or at least two group
It closes.
Preferably, the time of the domestication be 12-24h, such as can be 12h, 13h, 14h, 15h, 16h, 17h, 18h,
19h, 20h, 21h, 22h, 23h or for 24 hours, preferably 20-24h.
Preferably, further include the steps that being transformed to wine yeast after the domestication wine yeast.
In the present invention, the wine yeast of domestication is transformed using the method for ultra violet lamp, the ultraviolet lamp
Power is 30-50W, for example, can be 30W, 31W, 32W, 33W, 34W, 35W, 36W, 37W, 38W, 39W, 40W, 41W, 42W,
43W, 44W, 45W, 46W, 47W, 48W, 49W or 50W, preferably 35-40W.
Preferably, the time of the transformation be 30-180s, such as can be 30s, 40s, 50s, 60s, 70s, 80s, 90s,
100s, 110s, 120s, 130s, 140s, 150s, 160s, 170s or 180s, preferably 120-180s.
In the present invention, those skilled in the art can be according to the time of the arbitrary Adjustment and reform of actual demand.
As optimal technical scheme, the present invention provides a kind of preparation method of tea fruit brewer yeast, the method includes with
Lower step：
Use weight part ratio for (3-8):(1-3):The tea juice of (1-2), the mixed liquor domestication Portugal of fruit juice and radix polygonati officinalis extracting solution
The wine yeast of domestication is transformed 30-180s, obtains the tea fruit brewer yeast by grape brewer yeast 12-24h.
Second aspect, the present invention provides the tea fruit brewer yeasts that a kind of method as described in relation to the first aspect is prepared.
The third aspect, the tea fruit brewer yeast that the present invention provides a kind of as described in second aspect answering in preparing Tea fruit wine
With.
Fourth aspect, the present invention provides a kind of sides making wine yeast bud ratio higher than the 45%, death rate less than 5%
Method.
5th aspect, the present invention provides a kind of residual sugar degree making wine yeast to be higher than 9% less than 8%, alcoholic strength
Method.
Compared with prior art, the present invention has the advantages that：
(1) it is (3-8) in the weight ratio of tea juice, fruit juice and radix polygonati officinalis extracting solution in the present invention:(1-3):Under the conditions of (1-2)
Wine yeast is tamed, promotes the vigorous growth of wine yeast, bacteria suspension concentration is high, bud ratio is high, the death rate is low；
(2) wine yeast prepared by the present invention can make full use of the sugar in tea juice, fruit juice and radix polygonati officinalis extracting solution to carry out
Alcoholic fermentation, fermentability is strong, residual sugar amount is low, alcoholic strength is high, with health role.
Specific implementation mode
The technological means and its effect taken for the present invention is further explained, with reference to embodiments to the present invention make into
Illustrate to one step.It is understood that the specific embodiments described herein are used only for explaining the present invention, rather than to this hair
Bright restriction.
In the examples where no specific technique or condition is specified, according to technology or condition described in document in the art,
Or it is carried out according to product description.Reagents or instruments used without specified manufacturer, be can be by regular channel commercially available from
The conventional products of acquisition.
Embodiment 1
(1) extraction of tea juice：A certain amount of tea powder is weighed in the conical flask of sterilizing, is 1 by solid-liquid ratio:60 additions are pure
Water extracts 10min in 90 DEG C of water-baths, tea juice is obtained by filtration；
(2) preparation of fruit juice：Several clean fruit are squeezed the juice, measure the sugar of fruit juice after filtering with hand-held saccharometer
Degree；
(3) preparation of radix polygonati officinalis extracting solution：With reference to version in 2015《Chinese Pharmacopoeia》；
(4) activation of wine yeast：2g sucrose is weighed to be dissolved in 40mL water, stirring and dissolving carries out high pressure steam sterilization,
It is another to weigh 4g wine yeasts, it is added in sucrose solution, 38 DEG C of constant-temperature incubation 20min carry out the activation of wine yeast；
(5) it sterilizes：High pressure steam sterilization 15min under the conditions of the containers such as pipette, conical flask are placed in 121 DEG C, will be made
Tea juice and fruit juice kept the temperature at 65 DEG C 30min carry out pasteurization.
The preparation of 2 wine yeast of embodiment
It is 3 that 50mL weight part ratios are taken under aseptic condition:1:1 oolong tea juice, the mixed liquor of cider and radix polygonati officinalis extracting solution
In 150mL conical flasks, the wine yeast that 3mL is activated separately is taken to move into conical flask, room temperature shaker culture for 24 hours, then uses
35W ultra violet lamps 150s.The white precipitate of culture solution bottom is dispensed into centrifuge tube after culture, 4000rpm centrifugations
10min discards supernatant liquid, collects precipitation, is placed in 4 DEG C of refrigerators and saves backup.
The preparation of 3 wine yeast of embodiment
It is 3 that 50mL weight part ratios are taken under aseptic condition:3:The mixed liquor of 1 black tea draw-off juice, pear juice and radix polygonati officinalis extracting solution in
In 150mL conical flasks, the wine yeast that 3mL is activated separately is taken to move into conical flask, room temperature shaker culture for 24 hours, then uses 40W
Ultra violet lamp 120s.After culture, the white precipitate of culture solution bottom is dispensed into centrifuge tube, 4000rpm centrifugations
10min discards supernatant liquid, collects precipitation, is placed in 4 DEG C of refrigerators and saves backup.
The preparation of 4 wine yeast of embodiment
It is 8 that 50mL weight part ratios are taken under aseptic condition:1:The mixed liquor of 2 green tea juice, orange juice and radix polygonati officinalis extracting solution in
In 150mL conical flasks, the wine yeast that 3mL is activated separately is taken to move into conical flask, room temperature shaker culture 20h then uses 30W
Ultra violet lamp 180s.After culture, the white precipitate of culture solution bottom is dispensed into centrifuge tube, 4000rpm centrifugations
10min discards supernatant liquid, collects precipitation, is placed in 4 DEG C of refrigerators and saves backup.
The preparation of 5 wine yeast of embodiment
It is 8 that 50mL weight part ratios are taken under aseptic condition:3:The mixed liquor of 2 black tea juice, watermelon juice and radix polygonati officinalis extracting solution in
In 150mL conical flasks, the wine yeast that 3mL is activated separately is taken to move into conical flask, room temperature shaker culture 12h then uses 50W
Ultra violet lamp 30s.After culture, the white precipitate of culture solution bottom is dispensed into centrifuge tube, 4000rpm centrifugations
10min discards supernatant liquid, collects precipitation, is placed in 4 DEG C of refrigerators and saves backup.
Comparative example 1
Compared with Example 2, for heating temperature to 40 DEG C, other conditions are same as Example 2 in incubation.
Comparative example 2
Compared with Example 2, cider is not added in incubation, other conditions are same as Example 2.
Comparative example 3
Compared with Example 2, oolong tea juice is not added in incubation, other conditions are same as Example 2.
Comparative example 4
Compared with Example 2, radix polygonati officinalis extracting solution is not added in incubation, other conditions are same as Example 2.
Identification method
The culture solution in the conical flask of embodiment and comparative example is observed, and carries out microscopy, using methylene blue dye liquor water dip slide method
Dead, the viable count for identifying saccharomycete, are used in combination blood cell counting plate to count, and calculate bacteria suspension concentration, bud ratio and the death rate.
By taking the tally of 25 medium squares as an example, if the total bacteria count in 5 medium squares is A0, total budding bacterium number be A1, it is total dead
It is A to die bacterium number2, bacterium solution extension rate is B, then：
The upgrowth situation of wine yeast
Table 1 show the growing state of wine yeast, and the culture solution color of the wine yeast of embodiment is deeper, bottom
Thicker white precipitate is generated, a large amount of minute bubbles are generated, growth is vigorous, has a large amount of buddings.
Compared with Example 2, the cultivation temperature of comparative example 1 is excessively high, and comparative example 2 is insufficient without fruit juice, pol, serious to inhibit
The growth of wine yeast；The condition of culture of comparative example 3 and 4 is bad, reduces the growth rate of wine yeast.
The upgrowth situation of 1 Angel wine yeast of table
Bacteria suspension concentration, bud ratio and the death rate
Table 2 show bacteria suspension concentration, bud ratio and the death rate of wine yeast, and embodiment 2 is wine yeast
Growth provides optimal conditions, tea juice, fruit juice with and radix polygonati officinalis extracting solution be suitable for the growth of saccharomycete, the bacterium of wine yeast
It is low that suspension concentration is high, bud ratio reaches peak, the death rate.
Compared with Example 2, comparative example 2 is free of fruit juice, and pol cannot meet the growth of saccharomycete, and bacteria suspension concentration is minimum
For (0.12 ± 0.03) × 106Cfu/mL, bud ratio 0, the death rate are high；3 fruit juice concn highest of comparative example, bacteria suspension concentration is most
A height of (12.18 ± 0.94) × 106Cfu/mL, but excessive pol inhibits the budding of yeast, the death rate relatively low；Comparative example 4
Fruit juice concn is higher, and the yeast death rate is low.
The microscopy situation (n=3) of 2 Angel wine yeast of table
| Number | Bacteria suspension concentration (× 106cfu/mL) | Bud ratio/% | The death rate/% |
| Embodiment 2 | 2.28±0.18 | 46.18±4.99 | 1.47±0.81 |
| Embodiment 3 | 2.89±0.19 | 45.32±3.56 | 1.91±0.78 |
| Embodiment 4 | 1.78±0.18 | 41.22±2.99 | 4.54±0.81 |
| Embodiment 5 | 3.45±0.28 | 44.34±3.15 | 1.99±0.67 |
| Comparative example 1 | 3.43±0.15 | 0.00±0.00 | 71.66±4.78 |
| Comparative example 2 | 0.12±0.03 | 0.00±0.00 | 61.11±4.21 |
| Comparative example 3 | 12.18±0.94 | 11.44±1.28 | 1.09±0.20 |
| Comparative example 4 | 10.85±0.20 | 12.29±1.69 | 1.45±0.59 |
The pol and alcoholic strength of wine yeast
Table 3 show the pol and alcoholic strength of wine yeast, and the residual sugar degree of the wine yeast that embodiment obtains is low, wine
Precision is high.
Compared with Example 2, the wine yeast cultivation temperature of comparative example 1 is excessively high, has significantly to residual sugar degree and alcoholic strength
It influences；The acclimation conditions of comparative example 2-4 are bad, affect the alcoholic fermentation ability of wine yeast.
The pol and alcoholic strength (n=3) of 3 Angel wine yeast of table
| Number | Residual sugar degree/% | Alcoholic strength/%vol |
| Embodiment 2 | 7.00±0.46 | 9.13±0.55 |
| Embodiment 3 | 7.13±0.67 | 9.01±0.57 |
| Embodiment 4 | 7.97±0.49 | 8.49±0.55 |
| Embodiment 5 | 7.47±0.51 | 8.67±0.40 |
| Comparative example 1 | 15.97±0.67 | 4.27±0.31 |
| Comparative example 2 | 11.25±0.34 | 5.46±0.51 |
| Comparative example 3 | 15.47±0.55 | 6.11±0.26 |
| Comparative example 4 | 12.51±0.46 | 5.76±0.24 |
In conclusion the weight ratio in tea juice, fruit juice and radix polygonati officinalis extracting solution is (3-8):(1-3):It is tamed under the conditions of (1-2)
Wine yeast promotes the vigorous growth of wine yeast, and bacteria suspension concentration is high, bud ratio is high, the death rate is low, obtained Portugal
Grape brewer yeast can make full use of tea juice, fruit juice with and the sugar of radix polygonati officinalis extracting solution carry out alcoholic fermentation, fermentability is strong, residual sugar amount
It is low, alcoholic strength is high, with health role.
Applicant states that the present invention illustrates the method detailed of the present invention, but the present invention not office by above-described embodiment
It is limited to above-mentioned method detailed, that is, does not mean that the present invention has to rely on above-mentioned method detailed and could implement.Technical field
Technical staff it will be clearly understood that any improvement in the present invention, equivalence replacement and auxiliary element to each raw material of product of the present invention
Addition, the selection etc. of concrete mode, all fall within protection scope of the present invention and the open scope.
Claims (10)
1. a kind of preparation method of tea fruit brewer yeast, which is characterized in that the method includes：
Wine yeast is tamed using the mixed liquor of tea juice, fruit juice and radix polygonati officinalis extracting solution, obtains the tea fruit brewer yeast.
2. according to the method described in claim 1, it is characterized in that, the weight part ratio of the tea juice, fruit juice and radix polygonati officinalis extracting solution
For (3-8):(1-3):(1-2), preferably (3-5):(2-3):(1-2).
3. according to the method for claims 1 or 2, which is characterized in that the tea juice includes oolong tea juice, black tea draw-off juice, green tea juice, black
In tea juice, white tea juice or yellow tea juice any one or at least two combination.
4. according to claim 1-3 any one of them methods, which is characterized in that the fruit juice includes cider, pear juice, orange juice
In watermelon juice any one or at least two combination.
5. according to claim 1-4 any one of them methods, which is characterized in that the time of the domestication is 12-24h, preferably
For 20-24h.
6. according to claim 1-5 any one of them methods, which is characterized in that further include after the domestication wine yeast
The step of wine yeast is transformed.
7. according to the method described in claim 1-6, which is characterized in that the time of the transformation is 30-180s, preferably 120-
180s。
8. according to claim 1-7 any one of them methods, which is characterized in that the described method comprises the following steps：
Use weight part ratio for (3-8):(1-3):The tea juice of (1-2), the mixed liquor domestication grape wine of fruit juice and radix polygonati officinalis extracting solution
The wine yeast of domestication is transformed 30-180s, obtains the tea fruit brewer yeast by yeast 12-24h.
9. a kind of tea fruit brewer yeast being prepared such as claim 1-8 any one of them methods.
10. a kind of application of tea fruit brewer yeast as claimed in claim 9 in preparing Tea fruit wine.
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| Publication number | Priority date | Publication date | Assignee | Title |
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| CN101624560A (en) * | 2009-07-27 | 2010-01-13 | 山东俚岛海洋科技股份有限公司 | Preparation method of kelp fruit wine |
| CN203700336U (en) * | 2014-01-14 | 2014-07-09 | 陕西云智知识产权运营管理有限公司 | Yeast culture acclimatization system used for production of fruit wine |
| CN106244387A (en) * | 2016-10-26 | 2016-12-21 | 长江师范学院 | A kind of Composite fermentation type fruit wine and preparation method thereof |
| CN107312685A (en) * | 2017-08-30 | 2017-11-03 | 靖西市金峰贸易有限公司 | A kind of brewing method of emblic fruit wine |
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2018
- 2018-06-28 CN CN201810689897.1A patent/CN108795783B/en active Active
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101624560A (en) * | 2009-07-27 | 2010-01-13 | 山东俚岛海洋科技股份有限公司 | Preparation method of kelp fruit wine |
| CN203700336U (en) * | 2014-01-14 | 2014-07-09 | 陕西云智知识产权运营管理有限公司 | Yeast culture acclimatization system used for production of fruit wine |
| CN106244387A (en) * | 2016-10-26 | 2016-12-21 | 长江师范学院 | A kind of Composite fermentation type fruit wine and preparation method thereof |
| CN107312685A (en) * | 2017-08-30 | 2017-11-03 | 靖西市金峰贸易有限公司 | A kind of brewing method of emblic fruit wine |
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