A kind of preparation method of jujube beer co-fermented by lactic acid bacteria and saccharomyces

A technology of lactic acid bacteria fermentation and co-fermentation, applied in beer fermentation methods, beer brewing, microorganism-based methods, etc., can solve unseen problems and achieve the effect of retaining mellow taste

Active Publication Date: 2020-06-02
HANDAN COLLEGE
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, there are no reports of lactic acid bacteria and brewer's yeast as the main fermentation microorganisms in the developed jujube beer

Method used

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  • A kind of preparation method of jujube beer co-fermented by lactic acid bacteria and saccharomyces

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Effect test

Embodiment 1

[0029] A preparation method of jujube beer co-fermented by lactic acid bacteria and saccharomyces, comprising the following steps:

[0030] (a) Jujubes were added with water according to the ratio of material to liquid 1:4, then citric acid was added to adjust the pH to 4, and 0.2% pectinase was added for enzymolysis at 40°C for 2 hours, filtered and pasteurized to obtain jujube juice.

[0031] (b) The method for activating and adjusting the concentration of the lactic acid bacteria starter is as follows: first put the lactic acid bacteria starter into the MRS medium, and cultivate it statically at 35° C. for 24 hours, then transfer it to a seed medium without hops, and place it at 35° C. Static culture for 18h. Count the total number of lactic acid bacteria according to GB4789.35-2010 "Food Microbiological Examination-Lactic Acid Bacteria Inspection", and according to the counting results, use 10°P wort without hops as the diluent to dilute the concentration of lactic acid ba...

Embodiment 2

[0040] A preparation method of jujube beer co-fermented by lactic acid bacteria and saccharomyces, comprising the following steps:

[0041] (a) Jujubes were added with water according to the ratio of material to liquid 1:6, then citric acid was added to adjust the pH to 4, and 0.15% pectinase was added for enzymolysis at 50°C for 1 hour, filtered and pasteurized to obtain jujube juice.

[0042] (b) The method for activating and adjusting the concentration of the lactic acid bacteria starter is as follows: first put the lactic acid bacteria starter into the MRS medium, and cultivate it statically at 36°C for 18h, then transfer it to a seed medium without hops, and then place it at 36°C Static culture for 24h. Count the total number of lactic acid bacteria according to GB4789.35-2010 "Food Microbiological Examination-Lactic Acid Bacteria Inspection", and according to the counting results, use 10°P wort without hops as the diluent to dilute the concentration of lactic acid bacter...

Embodiment 3

[0046] A preparation method of jujube beer co-fermented by lactic acid bacteria and saccharomyces, comprising the following steps:

[0047] (a) Jujubes were added with water according to the ratio of solid to liquid 1:4, then citric acid was added to adjust the pH to 4, and 0.25% pectinase was added for enzymolysis at 45°C for 2 hours, filtered and pasteurized to obtain jujube juice.

[0048] (b) The method for activating and adjusting the concentration of the lactic acid bacteria starter is as follows: first put the lactic acid bacteria starter into the MRS medium, and cultivate it statically at 35°C for 18h, then transfer it to a seed medium without hops, and place it at 35°C Static culture for 18h. Count the total number of lactic acid bacteria according to GB4789.35-2010 "Food Microbiological Examination-Lactic Acid Bacteria Inspection", and according to the counting results, use 10°P wort without hops as the diluent to dilute the concentration of lactic acid bacteria and ...

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Abstract

The invention discloses a preparation method of red data beer by utilizing co-fermentation of lactic acid bacteria and saccharomycetes. The preparation method comprises the following steps: mixing red date juice and malt wort juice of 10 to 12 degree P in a volume ratio of 1:6 to 1:9 to form a fermentation medium, introducing a solution of the lactic acid bacteria at the temperature of 32 to 38 DEG C for fermentation for 24 to 48 h, and then introducing beer yeast to perform co-fermentation, so as to obtain the red date beer. According to the preparation method of the red date beer by utilizing co-fermentation of lactic acid bacteria and saccharomycetes, a choice for protecting the stomach and intestine and the liver from being damaged by alcohol as little as possible is provided for people who like drinking beer, particularly like drinking beer for a long period of time. The red date beer reaches 106 CFU / mL viable count of the saccharomycetes in a lactic acid bacterium beverage stipulated by national standard and sufficient complementary quantity of vitamin C, and meanwhile savoury and mellow taste of the beer is maintained.

Description

technical field [0001] The invention relates to the technical field of beer brewing, in particular to a method for preparing jujube beer co-fermented by lactic acid bacteria and saccharomyces. Background technique [0002] Beer is an ancient and widely popular alcoholic beverage. In recent years, with the advancement of human science and technology, new varieties of beer have been continuously developed, such as functional beer obtained through innovations in beer fermentation microorganisms, raw and auxiliary materials, and fermentation processes. Because jujube is rich in nutrition and has extremely high nutritional value and health care function, it has been reported that jujube beer has been developed into jujube beer. The average content of vitamin C in jujube fresh fruit is 4140mg / kg, which is much higher than that of apples, pears, grapes and other fruits. , known as "live vitamin pills". For people who drink alcohol for a long time, vitamin C has the effect of prote...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): C12C11/00C12C5/00C12C12/00C12R1/865C12R1/46C12R1/225
CPCC12C5/00C12C11/003C12C12/006C12C12/008
Inventor 王鑫昕耿霄高军
Owner HANDAN COLLEGE
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