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Method for preparing pickled papaya brewed wine from brown sugar and pickled papaya

A technology of sour papaya and fermented wine, which is applied in microorganism-based methods, biochemical equipment and methods, and preparation of alcoholic beverages, etc., to achieve the effects of stable strain characteristics, convenient large-scale industrial production, and abundant raw material sources.

Inactive Publication Date: 2018-04-17
YUNNAN MINZU UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] Pichia Kudori ( Pichia kudriavzevii ) is a yeast widely distributed in nature, and 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 pedoriasis fermenting kiwi fruit wine, and Pichia kudori is used for sour papaya The fermentation of wine has not been reported

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0029] (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.

[0030] 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.

[0031] 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;

[0032] (2) Select 8-9 fresh sour papayas that are ripe, free from diseases and insect pests, full of fruit, and free of rot, and beat them into a homogenate with a blender after cleaning. Brown sugar is ground into powder with a mixer.

[0033] (3) Put 10 bottles of Pichia kurdori YNCA 9066 seed solution grown in step (1) into a 30L fermenter at 5% (v / v), add 1kg of sour papaya juice pre...

Embodiment 2

[0038] Repeat Example 1, with the following differences:

[0039] (3) Add 2kg sour papaya juice and 4kg brown sugar powder.

[0040] (5) The fermented sour papaya wine is slightly sour than the product of Example 1.

Embodiment 3

[0042] Repeat Example 1, with the following differences:

[0043] (3) Add 1kg sour papaya juice and 2kg brown sugar powder.

[0044](4) Culture control conditions: fermentation time 84 hours, alcohol content reaches 12 degrees

[0045] (5) The fermented sour papaya wine is slightly sour than the product of Example 1, and the fragrance is lighter.

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PUM

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Abstract

The invention discloses a method for preparing pickled papaya brewed wine from brown sugar and pickled papaya. The Kud pichia pastoris yeast strain classification name is Pichia Kudriavzevii YNCA9066,with a preservation serial number of CCTCC NO:M2017377. The bacterial strain liquid seed is inoculated to a brown sugar and pickled papaya juice system with mass percentages of 5-20% and 10-30% respectively for anaerobic fermentation, and the pickled papaya brewed wine is obtained after the fermentation product undergoes filtering for deslagging and degerming. The obtained fermented pickled papaya wine has fruity fragrance with slight costustoot, scorch aroma of brown sugar and thick winey fragrance, 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 arestrong, large-scale industrial production is easy to realize, and therefore, the pickled papaya 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 sour papaya fermented wine by using a special yeast strain to ferment brown sugar and sour papaya. Background technique [0002] Sour Papaya ( Chaenomeles speciosa (Sweet) Nakai) also known as wrinkled papaya and Xuan papaya, is one of the unique wild fruit trees in my country. Sour papaya is a plant of the genus Papaya in the family Rosaceae, which has a wide range of uses, integrating ornamental, edible, and medicinal uses. Sour papaya fruit is rich in organic acids, saponins, vitamins, carotene, amino acids, proteins, sugars, pectin and flavonoids and other organic substances, and has extremely high edible and nutritional health effects. The nutritional value of papaya is comparable to that of kiwi. It is known as the "fruit of all benefits". It is one of the 30 food and medicine foods announced by the Ministry of Health in 20...

Claims

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Application Information

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IPC IPC(8): C12G3/02C12R1/84
CPCC12G3/02
Inventor 杜刚杨海英李青青刘赟胡秋月詹梦涛陆小凯张广求
Owner YUNNAN MINZU UNIV
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