Method for brewing high gamma-aminobutyric acid (GABA) pear wine
A technology of aminobutyric acid pear wine and pear wine is applied in the field of fermentation engineering to achieve the effects of improving liver function, enhancing memory and improving health care function.
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Embodiment 1
[0029] The brewing method of a kind of high γ-aminobutyric acid pear wine of the present invention comprises the following steps:
[0030] a. The composition of the screening medium is: glucose 20g / L, peptone 20g / L, yeast extract powder 10g / L, bromocresol green 0.1g / L, succinic acid 2g / L, glyoxylic acid 2g / L.
[0031] b. Preliminary screening of GABA strains: select high sugar content, strong aroma, and fully mature snow pears, remove the core of the fruit, cut the skin into 2×3cm small pieces, and use a screw juicer to squeeze the juice; then take 100mL respectively The fruit juice was placed in a 250mL Erlenmeyer flask, the mouth of the bottle was sealed with 8 layers of gauze, and placed in a constant temperature incubator at 30°C for cultivation until the smell of alcohol was produced. After diluting the fermented pear juice, spread it on the screening medium and cultivate it in a constant temperature incubator at 30°C for 3 days, select the colonies with smooth surface, n...
Embodiment 2
[0040] A kind of brewing method of high γ-aminobutyric acid pear wine of the present invention comprises the following steps:
[0041] a. The composition of the screening medium is: glucose 20g / L, peptone 20g / L, yeast extract powder 10g / L, bromocresol green 0.1g / L, succinic acid 2g / L, glyoxylic acid 2g / L.
[0042]b. Preliminary screening of GABA strains: select pears with high sugar content, strong aroma, and fully mature pears. After removing the core, cut the fruit with skin into 2×3cm small pieces, and use a screw juicer to squeeze the juice; then take 100mL respectively The fruit juice was placed in a 250mL Erlenmeyer flask, the mouth of the bottle was sealed with 8 layers of gauze, and placed in a constant temperature incubator at 28°C for cultivation until the smell of alcohol was produced. After diluting the fermented pear juice, spread it on the screening medium, and cultivate it in a constant temperature incubator at 28°C for 3 days, select the colonies with smooth su...
Embodiment 3
[0051] A kind of brewing method of high γ-aminobutyric acid pear wine of the present invention comprises the following steps:
[0052] a. The composition of the screening medium is: glucose 20g / L, peptone 20g / L, yeast extract powder 10g / L, bromocresol green 0.1g / L, succinic acid 2g / L, glyoxylic acid 2g / L.
[0053] b. Primary screening of GABA strains: select high-sugar content, strong aroma, and fully mature Crown pears, remove the core of the fruit, cut the skin into 2×3cm small pieces, and use a screw juicer to squeeze the juice; then take 100mL respectively The fruit juice was placed in a 250mL Erlenmeyer flask, the mouth of the bottle was sealed with 8 layers of gauze, and placed in a constant temperature incubator at 30°C for cultivation until the smell of alcohol was produced. After diluting the fermented pear juice, spread it on the screening medium and cultivate it in a constant temperature incubator at 30°C for 3 days, select the colonies with smooth surface, neat edg...
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