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Saccharomyces cerevisiae strain and application in preparation of purple yarn yellow wine

A strain of Saccharomyces cerevisiae, the technology of Saccharomyces cerevisiae, which is applied in the preparation of alcoholic beverages, fungi, and microorganism-based methods, etc., can solve the problems of affecting the flavor and sensory evaluation of rice wine, reducing the edible value of rice wine, and acidification of fermentation liquid, etc. Satisfy the effects of novelty, widening the processing field, and high transparency

Inactive Publication Date: 2010-04-21
HUNAN AGRICULTURAL UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] The output of purple sweet potato in our country is high, but the utilization rate is very low, and the deep processing is not enough, so the waste is serious
[0004] In the field of wine making in my country, purple potatoes are used as raw materials for brewing. In the process of brewing and fermenting traditional rice wine brewing technology, it is easy to cause problems such as acidification of the fermentation liquid and precipitation during storage, which affects the quality of rice wine. Final Flavor and Sensory Evaluation, Reduced Edible Value of Yellow Rice Wine

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0023] A method for preparing purple sweet potato rice wine by using the brewer's yeast CGMCC No.3003 of the present invention: 1 to 120 parts by mass of dried purple sweet potato powder is taken, and water is added at the ratio of 2L to 2.5L water per kilogram of purple sweet potato powder Stir uniformly, then pre-gelatinize at 100℃ for 15min~25min, and cool to 50℃; then add pectinase (30000U / g), the amount of pectinase added is 0.35g per kilogram of purple sweet potato powder, After stirring evenly, hydrolyze for 1.5h~2.5h under the conditions of 50℃ temperature and pH value 4~5. Stir continuously during the hydrolysis; then add liquid high temperature resistant α-amylase (20000U / ml), liquid high temperature resistant α-amylase Add 0.1ml per kilogram of whole purple sweet potato powder, hydrolyze for 2h~3h under the conditions of 100℃ temperature and pH value of 5~6.5, keep stirring during the hydrolysis process, then cool to 60℃; then add liquid glucoamylase (150000U / ml), th...

Embodiment 2

[0026] A method for preparing purple sweet potato rice wine with Saccharomyces cerevisiae CGMCC No.3003 of the present invention: take 10kg of dried purple sweet potato powder, add 22.4L of water and stir evenly, then pre-gelatinize at 100℃ for 20min, and cool to 50 ℃; then add 3.5g pectinase (30000U / g), stir evenly, hydrolyze for 1.5h at 50℃ temperature and pH value 4~5, keep stirring during the hydrolysis; add liquid high temperature resistant α-amylase ( 20000U / ml) 1ml, hydrolyze for 2h under the conditions of 100℃ temperature and pH value of 5~6.5, keep stirring during the hydrolysis, then cool to 60℃; then add 11.8ml of liquid glucoamylase (150000U / ml) at 60℃ Under the conditions of temperature and pH value 4.0-4.5, hydrolyze for 2h, stir continuously during the hydrolysis process, and then cool to 30℃. After the hydrolysis is completed, add 295ml of liquid yeast culture solution to the hydrolyzed solution, stir it evenly, seal it, and place it in a constant temperature cu...

Embodiment 3

[0029] A method for preparing purple sweet potato rice wine with Saccharomyces cerevisiae CGMCC No.3003 of the present invention: take 23kg of dried purple sweet potato powder, add 57.5L of water and stir evenly, then pre-gelatinize at 100°C for 25min, and cool to 50 ℃; then add 8g pectinase (30000U / g), stir evenly, hydrolyze for 2h at 50℃, pH value 4~5, and keep stirring during the hydrolysis; then add liquid high temperature resistant α-amylase (20000U / ml) 2.5ml, hydrolyze for 2h at 100°C temperature and pH value of 5~6.5, keep stirring during the hydrolysis process, then cool to 60°C; then add 27ml of liquid glucoamylase (150000U / ml) at 60°C, Under the condition of pH 4.0-4.5, hydrolyze for 2h, stir continuously during hydrolysis, and then cool to 30℃. After the hydrolysis is completed, add an appropriate amount of sugar solution to the hydrolyzed solution, and then add 680ml of liquid yeast culture solution, stir evenly, seal it, and place it in a constant temperature at 2...

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Abstract

The invention discloses a saccharomyces cerevisiae strain, which is preserved in the China General Microbiological Culture Collection Center (CGMCC), and the preservation number is CGMCC No. 3003. The saccharomyces cerevisiae strain can be efficiently applied to the brewing process of yellow wine or Chinese distillate spirits, in particular to the brewage of the purple yarn yellow wine. By adopting the strain and the application process of the invention, yellow wine or Chinese distillate spirits with pure fragrance, good taste, little sedimentation and abundant nutritive value can be obtained.

Description

Technical field [0001] The present invention relates to a microorganism and its application, in particular to a Saccharomyces cerevisiae and its application in wine making. Background technique [0002] Purple sweet potato, also known as black potato, or purple sweet potato for short, is a plant of the genus Sweet potato. It is a sweet potato variety that integrates nutrition, health care and pigments. The skin and meat of purple sweet potato are purple to dark purple. In addition to the nutrients of ordinary sweet potato, it is also rich in selenium and anthocyanins. Long-term consumption can enhance human immunity, prevent lifestyle diseases, improve liver function, and inhibit genetics Factor mutation, anti-aging, and can prevent the occurrence of cardiovascular and cerebrovascular diseases and improve the ability to prevent cancer. In addition, purple sweet potato is also rich in nutrients such as starch, vitamins, soluble dietary fiber and minerals, and it is a good nutriti...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12N1/18C12G3/02C12R1/865
Inventor 王远亮李治虞王燕王传花李宗军夏延斌杨秀华李珂
Owner HUNAN AGRICULTURAL UNIV
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