Immobilization method of wine yeast for increasing anthocyanin content in mulberry fruit wine
A wine yeast and immobilization method technology, applied in the field of wine yeast immobilization, can solve the problems of fruit wine anthocyanin content retention rate report, no increase in mulberry anthocyanin content, etc., to improve health care value, increase retention rate, and increase economic benefits Effect
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Embodiment approach 1
[0022] In parts by weight, take 90 parts of sodium alginate, 5 parts of attapulgite clay and 5 parts of edible fungus chaff to prepare a suspension of sodium alginate, attapulgite clay and edible fungus chaff with a mass concentration of 10%, and heat to 45°C Solubilization, after the suspension is cooled, take 100ml and add it to the activated solution (according to the inoculation ratio of 20% during activation, it can be inserted into the aqueous solution containing 20% sugar content at 37°C for 4~6h). The mass concentration is 100g / L, Wine yeast (Anqi Company) solution with a volume of 20ml and mix well to obtain a mixed solution, and then drop the mixed solution into CaCl with a mass concentration of 5.65 g / L 2 In the solution, uniform wine yeast microspheres with a diameter of about 0.5 cm were prepared, and finally the wine yeast microspheres were placed in AlCl with a mass concentration of 4%. 3 The solution was cross-linked for 4 hours, and then washed with sterile ...
Embodiment approach 2
[0024] In parts by weight, take 80 parts of sodium alginate, 10 parts of attapulgite clay and 10 parts of edible fungus chaff to prepare a suspension of sodium alginate, attapulgite clay and edible fungus chaff with a mass concentration of 8%, and heat to 45°C To promote dissolution, after the suspension is cooled, take 120ml and add it to the activated solution (according to the inoculation ratio of 20% during activation, it can be inserted into the aqueous solution containing 20% sugar content at 37°C for 4~6h). The mass concentration is 100g / L, Wine yeast (Anqi Company) solution with a volume of 20ml and mix well to obtain a mixed solution, and then drop the mixed solution into CaCl with a mass concentration of 6.0g / L 2 In the solution, uniform wine yeast microspheres with a diameter of about 0.5 cm were prepared, and finally the wine yeast microspheres were placed in AlCl with a mass concentration of 5%. 3 After cross-linking in the solution for 5 hours, and then washing...
Embodiment approach 3
[0026] In parts by weight, take 70 parts of sodium alginate, 15 parts of attapulgite clay and 15 parts of edible fungus chaff to prepare a suspension of sodium alginate, attapulgite clay and edible fungus chaff with a mass concentration of 5%, and heat to 45°C Solubilization, after the suspension is cooled, take 150ml and add it to the activated solution (according to the inoculation ratio of 20% during activation, it can be inserted into the aqueous solution containing 20% sugar content at 37°C for 4~6h). The mass concentration is 100g / L, Wine yeast (Anqi Company) solution with a volume of 20ml and mix well to obtain a mixed solution, and then drop the mixed solution into CaCl with a mass concentration of 5.0g / L 2 In the solution, uniform wine yeast microspheres with a diameter of about 0.4 cm were prepared, and finally the wine yeast microspheres were placed in AlCl with a mass concentration of 3%. 3 After cross-linking in the solution for 6 hours, and then washing with st...
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