Lactobacillus plantarum wzmx-2 and its application and whey perry wine prepared

A technology of WZMX-2 and Lactobacillus plantarum, which is applied in the preparation of alcoholic beverages, methods based on microorganisms, biochemical equipment and methods, etc., can solve the problems of not being practical in production, and prolong the time and taste of weight-bearing swimming The effect of being sweeter and overcoming technical bottlenecks

Active Publication Date: 2019-07-16
新疆凯瑞可食品科技有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, the current debittering technology has not yet achieved a breakthrough and has not yet reached practical production.

Method used

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  • Lactobacillus plantarum wzmx-2 and its application and whey perry wine prepared
  • Lactobacillus plantarum wzmx-2 and its application and whey perry wine prepared
  • Lactobacillus plantarum wzmx-2 and its application and whey perry wine prepared

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0050] Example 1: Screening, separation, purification and identification of Lactobacillus plantarum WZMX-2CGMCC No. 12832

[0051] (1) Screening: According to the particularity of Xinjiang’s geographical environment, a batch of well-growing microbial strains were screened out from homemade cheese and Korla fragrant pears collected from Nanshan, Xinjiang. Take 25g each of cheese and fragrant pear and put them in 225mL In the saline, mix thoroughly on a vortex mixer, and take 1 mL into a test tube containing 9 mL of sterile normal saline. Dilute by 10 times, the dilution is 10 -2 , 10 -3 , 10 -4 , 10 -5 , 10 -6 . Use a pipette to suck 1 mL of the above-mentioned diluted sample solution, pour the modified MRS medium by the pouring method, and place the plate in the 37°C incubator for 24 hours. Observe and record the characteristics of the colonies and pick out single colonies of different shapes with transparent circles, perform Gram staining, pick out Gram stain-positive colonies,...

Embodiment 2

[0058] Example 2: Preparation process of whey pear wine

[0059] The present invention specifically provides a non-bitter whey pear, which is specifically prepared by the preparation method provided as follows:

[0060] (1) Activation of strains: Lactobacillus plantarum WZMX-2CGMCC No. 12832 stored at 4°C was inoculated into MRS medium in a sterile environment, and cultured at 37°C for 24 hours; stored at 4°C Kluyveromyces marxianus (Kluyveromyces marxianus) WWMJ-1CGMCC No. 8432 and common Saccharomyces cerevisiae were respectively inoculated in YPD medium for activation in a sterile environment, cultured at 28°C for 24 hours, and stored at a constant temperature for later use.

[0061] (2) Pretreatment of fragrant pears: select fresh Korla fragrant pears to remove the handle and wash, squeeze the juice with an automatic juicer and filter to obtain fragrant pear juice, which is stored at room temperature for later use.

[0062] (3) Whey pretreatment: select fresh whey and filter with ...

Embodiment 3

[0071] Example 3: Single factor test of fermentation conditions in the fermentation process of whey pear wine

[0072] Select the inoculation ratios (Lactobacillus plantarum WZMX-2 / %: Kluyveromyces marxianus / %: Saccharomyces cerevisiae / %) as 6:6:1, 5:5:1.5, 4:4:2, 3: 3:2.5, 2:2:3, culture and fermentation temperature is 25℃, 28℃, 31℃, 34℃, 37℃, fermentation time is 24h, 48h, 72h, 96h, 120h, 144h, sugar addition is 6% , 8%, 10%, 12%, 14%; single-factor fermentation test is carried out, and single-factor investigation is carried out by measuring alcohol content, bitter peptide, acidity, and sugar content.

[0073] (1) The influence of different inoculation ratios on fermentation

[0074] By the attachment Figure 4 It can be seen that when the proportion of yeast strains is larger, the alcohol content of the fermentation broth is higher. When the inoculation ratio (Lactobacillus plantarum WZMX-2 / %: Kluyveromyces marxianus / %: Saccharomyces cerevisiae / %) ratio is 4:4:2, the maximum alc...

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Abstract

The invention discloses Lactobacillus plantarum WZMX-2 and its application and whey perry wine prepared by the whey fermented liquid formed by Lactobacillus plantarum WZMX-2, Kluyveromyces marxe WWMJ-1 and Saccharomyces cerevisiae by volume Mix 4:4:2 with the whey pear juice mixture evenly, culture at 25°C-37°C for 24h-72h, the alcohol content reaches 7.8%vol, the total acid reaches 60.84°T, and the total sugar content reaches 42.34g / L , the bitter peptide content reached 0.15g / 100mL fermented to obtain non-bitter whey pear wine; the prepared whey pear wine was light yellow-green, clear and bright, with the inherent color and aroma of whey and fragrant pear, without bitterness and astringency. Sexual tests have confirmed that it can prolong the weight-bearing swimming time of mice, reduce the generation of serum urea during exercise, increase the reserve of liver glycogen, have no obvious effect on the body weight and blood lactic acid of mice, and have the functional effect of relieving physical fatigue.

Description

Technical field [0001] The present invention belongs to the technical field of wine processing technology. More specifically, the present invention relates to the technical field of a method for preparing whey pear wine by mixed fermentation of microbial strains. Background technique [0002] Whey is a by-product produced in the process of producing cheese and casein from cow's milk. It is yellow-green and translucent. The nutritional value of whey is extremely rich. Up to 55% of the nutrients in the raw milk are left in the whey, mainly including about 1% crude protein, 0.3-0.4% fat, 3%-5% lactose, and whey protein 20%, it also contains minerals, vitamins, etc. Among them, whey protein is divided into β-lactoglobulin and α-lactoprotein. β-lactoglobulin can bind calcium and some hydrophobic molecules such as retinol and vitamin E. Play the role of lowering blood pressure, anti-stress, promoting the disappearance of fear memory, and lowering cholesterol levels; α-lactoprotein can...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): C12N1/20C07K14/335C12G3/024C12R1/25C12R1/645C12R1/865
CPCC07K14/335C12G3/02C12N1/205C12R2001/25
Inventor 武运张亚南张志臻张磊王威古丽娜孜夏俊芳付二冬刘伟王沛田歌吴浩天全莉王雪薇
Owner 新疆凯瑞可食品科技有限公司
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