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An edible carrier immobilized yeast and its preparation method and application

A yeast and carrier technology, applied in food preparation, fixation on/in organic carrier, application, etc., to achieve the effect of satisfying selection, enhancing flavor and increasing health care value

Inactive Publication Date: 2015-12-09
JIANGSU UNIV OF SCI & TECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0007] Immobilization technology is a hot topic today, but research on it still needs researchers to further deepen its application

Method used

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  • An edible carrier immobilized yeast and its preparation method and application
  • An edible carrier immobilized yeast and its preparation method and application
  • An edible carrier immobilized yeast and its preparation method and application

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0060] One of the preparation of embodiment 1 edible carrier immobilized yeast

[0061] Carry out the following operations on a sterile operating table, take 1.0g of Angel active dry yeast, activate it with 50ml of 2% sucrose solution at 30°C for 30min to obtain yeast liquid, add appropriate amount of yeast liquid to several Erlenmeyer flasks, and then Add high-temperature sterilized 2% sucrose solution, dry-wash the cut red dates, dry them as a carrier, and immerse the carrier in the yeast liquid to obtain immobilized yeast. The size of dried jujube is 0.5cm×0.5cm.

Embodiment 2

[0062] Embodiment 2 Preparation two of edible carrier immobilized yeast

[0063] Carry out the following operations on a sterile operating bench: take 0.5g of Angel active dry yeast, activate it with 20ml of 1% sucrose solution at 20°C for 40 minutes to obtain yeast liquid, add appropriate amount of yeast liquid to several conical flasks, and then Add high-temperature sterilized 1% sucrose solution, wash the cut bagasse, and dry it as a carrier, so that the carrier is immersed in the yeast liquid to obtain immobilized yeast. The dimensions of bagasse are small pieces with lengths of 1 cm and 2 cm.

Embodiment 3

[0064] Embodiment 3 The third preparation of edible carrier immobilized yeast

[0065] Carry out the following operations on a sterile operating table, take 2g of Angel active dry yeast, activate it with 100ml of 3% sucrose solution at 40°C for 10 minutes to obtain yeast liquid, add appropriate amount of yeast liquid to several conical flasks, and then add High-temperature sterilized 3% sucrose solution, washed dried red dates and bagasse, dried as a carrier, and immersed the carrier in the yeast liquid to obtain immobilized yeast. The size of dried jujube is 0.5cm×0.5cm. The dimensions of bagasse are small pieces with lengths of 1 cm and 2 cm.

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Abstract

The invention discloses a preparation method of an edible carrier immobilized yeast. The preparation method comprises the following steps of weighting 0.5-2g of angel active dry yeast, activating at the temperature of 20-40 DEG C for 10-40min by using 20-100ml of 1-3% sucrose solution to obtain a yeast solution, respectively adding a proper amount of yeast solution into a triangular flask, then, adding 1-3% high temperature sterilized sucrose solution, cleaning the chopped dried red date and / or bagasse, drying, and immersing the dried red date and / or bagasse as a carrier into the yeast solution to obtain the immobilized yeast, wherein all the operations are carried out on an aseptic operation platform. The invention also discloses the edible carrier immobilized yeast, a low-alcohol blueberry wine and a preparation method thereof. The yeast is treated by using different edible immobilized carriers, then, the low-alcohol blueberry wine is brewed, and the optimal immobilized carrier and the optimal fermentation condition are obtained, thus a batch of excellent low-alcohol blueberry wines are brewed under optimal conditions.

Description

technical field [0001] The invention belongs to the field of food, and in particular relates to an edible carrier-immobilized yeast and its preparation method and application. Background technique [0002] Blueberry is known as the "Queen of Fruits" and "The Fruit of Color Contact". Because of its high health value, it is popular all over the world. It is one of the five healthy fruits recommended by the World Food and Agriculture Organization. Blueberry is a fruit pulp with very high nutritional value, which is rich in vitamins, proteins, minerals and other nutrients, among which the unique and precious anthocyanin pigments in blueberries. The proportion of all fruits is very high, and blueberries are rich in protein, dietary fiber, fat, vitamins and other nutrients. Blueberries are also rich in trace mineral elements such as calcium, iron, phosphorus, and zinc, and the ratio of these mineral elements is significantly higher than that of other fruits. [0003] The very ...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): C12N11/02A23L1/28C12G3/02A23L31/10
Inventor 江明珠谢艳伟王婷婷黄敏忠陈晓
Owner JIANGSU UNIV OF SCI & TECH
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