Method for preparing elaeagnus conferta roxb brewed wine from brown sugar and elaeagnus conferta roxb

Abstract

The invention discloses a method for preparing elaeagnus conferta roxb brewed wine from brown sugar and elaeagnus conferta roxb. The aspergillus oryzae strain classification name is Pichia kudriavzevii YNCA9066, with preservation serial number of CCTCC NO:M 2017377. The bacterial strain liquid seed is inoculated to a brown sugar and elaeagnus conferta roxb juice system with mass percentages of 5-20% and 10-30% respectively for anaerobic fermentation, and the elaeagnus conferta roxb brewed wine is obtained after the fermentation product undergoes filtering for deslagging and degerming. The obtained fermented elaeagnus conferta roxb wine has fruity fragrance with slight costustoot and scorch aroma of brown sugar, and is pure in taste, moderate in sour and sweet taste and unique in mouthfeel.The raw material source is rich, and the bacterial strain is steady in character, and easy to preserve, activate and ferment. The production process is simple, operability, standardization and controllability are strong, large-scale industrial production is easy to realize, and therefore, the elaeagnus conferta roxb brewed wine has good development and application prospects.

Description

technical field [0001] The invention belongs to the technical field of fruit wine production, and in particular relates to a method for preparing goat milk fruit fermented wine by using a special yeast strain to ferment brown sugar and goat milk fruit. Background technique [0002] Low-alcohol, high-nutrition fruit wine can meet consumers' demands for natural, green and healthy food, and therefore presents a good market prospect. Studies have shown that fruit wines made from fruits with a lot of juice, high sugar content, moderate acidity, beautiful color and strong aroma have a better aroma. [0003] Goat's Milk Fruit (Elatagusconteta Roxb.), named Mihua Conteta Roxb., Southern Conteta Roxb., is the mature fruit of Elatagusconteta Roxb., a perennial evergreen climbing shrub, distributed in Vietnam, Tropical rain forests in Malaysia, India and other places, as well as southern Yunnan and southern Guangxi in my country. The fruit is rich in nutrition, the edible rate is 73.3...

AI Technical Summary

Problems solved by technology

[0005] Pichia kudriavzevii is a yeast widely distributed in nature, and it is also an important strain in the brewing industry. It can be used for ethanol fermentation and can produce special flavor substances. There are reports of Pichia kudriavzevii fermentation in kiwi fruit wine, Kud The use of Pichia pastoris in the fermentation of goat milk wine has not been reported