Method for preparing elaeagnus conferta roxb brewed wine from brown sugar and elaeagnus conferta roxb
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A technology for goat milk fruit and fermented wine, which is applied in the directions of microorganism-based methods, biochemical equipment and methods, preparation of alcoholic beverages, etc., to achieve the effects of abundant raw material sources, easy preservation, strong standardization and controllability
Inactive Publication Date: 2018-04-17
YUNNAN MINZU UNIV
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[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 spec
Method used
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Embodiment 1
[0031] (1) The Pichia kurdori YNCA 9066 strain (CCTCC M 2017377) stored on a solid slant was transferred to the liquid seed medium and cultivated on a shaker at 32°C for 24 h at a speed of 180r / min.
[0032] Slope solid medium: glucose 20 g / L, yeast extract 10 g / L, peptone 20 g / L, agar 20 g / L, pH 6.5, sterilized at 121°C for 25 minutes, cooled to 60°C and poured onto a plate for later use.
[0033] Liquid seed medium: glucose 20 g / L, yeast extract 10 g / L, peptone 20 g / L, add distilled water to 1000 mL, pH 6.5, put into 250 mL Erlenmeyer flask, 100 mL / bottle, 121 ° C, 25 min Bacteria spare;
[0034] (2) Select 8-9 fresh goat milk fruits that are ripe, free from diseases and insect pests, full of fruit, and not rotten. After cleaning, a depitting machine is used to remove the core, and they are homogenized with a blender. Brown sugar is ground into powder with a mixer.
[0035] (3) Put 10 bottles of Pichia kurdori YNCA 9066 seed solution grown in step (1) into a 30L fermenter ...
Embodiment 2
[0040] Repeat Example 1, with the following differences:
[0041] (3) Add 4kg goat milk juice and 4kg brown sugar powder.
[0042] (5) The fermented goat's milk wine is slightly sour than the product in Example 1.
Embodiment 3
[0044] Repeat Example 1, with the following differences:
[0045] (3) Add 2kg goat milk juice and 2kg brown sugar powder.
[0046] (4) Culture control conditions: fermentation time 84 hours, alcohol content reaches 12 degrees
[0047] (5) The fermented goat's milk fruit wine is slightly sour than the product in Example 1, and the fragrance is lighter.
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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...
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