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

A Saccharomyces cerevisiae strain and technology of Saccharomyces cerevisiae are applied in the preparation of alcoholic beverages, fungi, microorganism-based methods, etc., and 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: 2011-10-19
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 potato rice wine with Saccharomyces cerevisiae CGMCC No.3003 of the present invention: take 1 to 120 parts by mass of dried purple potato powder, and add water at a ratio of 2L to 2.5L of water per kilogram of purple potato powder Stir evenly, then pregelatinize at 100°C for 15min to 25min, cool to 50°C; then add pectinase (30000U / g), the amount of pectinase added is 0.35g per kilogram of whole purple potato powder, After stirring evenly, hydrolyze at a temperature of 50°C and a pH value of 4 to 5 for 1.5h to 2.5h, stirring continuously during the hydrolysis; then add liquid high temperature resistant α-amylase (20000U / ml), liquid high temperature resistant α-amylase The added amount is based on 0.1ml per kilogram of purple sweet potato powder, hydrolyzed at 100°C and pH 5-6.5 for 2h-3h, stirring continuously during the hydrolysis, and then cooled to 60°C; then adding liquid glucoamylase (150000U / ml), the amount of liquid glucoamylase added...

Embodiment 2

[0026]A method for preparing purple potato rice wine with Saccharomyces cerevisiae CGMCC No.3003 of the present invention: take 10 kg of dry purple potato powder, add 22.4 L of water and stir evenly, then pregelatinize at 100° C. for 20 minutes, and cool to 50 ℃; then add 3.5g of pectinase (30000U / g), stir evenly, and then hydrolyze for 1.5h at a temperature of 50°C and a pH value of 4 to 5, and stir continuously during the hydrolysis; then add liquid high-temperature-resistant α-amylase ( 20000U / ml) 1ml, hydrolyzed at 100℃, pH value 5~6.5 for 2h, stirring continuously during hydrolysis, then cooling to 60℃; then adding liquid glucoamylase (150000U / ml) 11.8ml, at 60℃ Under the conditions of temperature and pH value of 4.0-4.5, hydrolyze for 2 hours, stir continuously during the hydrolysis process, and then cool to 30°C. After the hydrolysis was completed, 295 ml of liquid yeast culture solution was added to the hydrolyzed solution, stirred evenly, sealed, and placed at 28° C. ...

Embodiment 3

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

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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 invention relates to a microorganism and its application, in particular to a brewer's yeast and its application in brewing wine. Background technique [0002] Purple sweet potato, also known as black potato, is called purple sweet potato for short. It is a plant of the genus Ipomoea batatas. The skin and flesh of purple sweet potato are purple to deep purple. In addition to the nutrients of ordinary sweet potatoes, it is also rich in selenium and anthocyanins. Long-term consumption can enhance human immunity, prevent lifestyle-related diseases, improve liver function, and inhibit genetics. Factor mutation, anti-aging, and can prevent cardiovascular and cerebrovascular diseases and improve the ability to prevent and fight cancer. In addition, purple sweet potato is also rich in nutrients such as starch, vitamins, soluble dietary fiber and minerals. It is a good nutritional product with the same source of medicine and food. Therefore, in recent yea...

Claims

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Application Information

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Patent Type & Authority Patents(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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