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A kind of tea fruit wine yeast and its preparation method and application

A wine yeast and wine yeast technology, applied in the field of fermentation, can solve the problems of no tea and wine fragrance, single taste of fruit wine, etc., and achieve the effects of promoting vigorous growth, low mortality, and strong fermentation ability

Active Publication Date: 2021-05-14
HUAIHUA UNIV +1
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, the fruit wine brewed by the cider yeast domesticated by this method has a single mouthfeel and does not have the fragrance of tea wine.

Method used

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  • A kind of tea fruit wine yeast and its preparation method and application
  • A kind of tea fruit wine yeast and its preparation method and application
  • A kind of tea fruit wine yeast and its preparation method and application

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0032] (1) Extraction of tea juice: Weigh a certain amount of tea powder into a sterilized Erlenmeyer flask, add pure water according to the ratio of material to liquid at 1:60, extract in a water bath at 90°C for 10 minutes, and filter to obtain tea juice ;

[0033] (2) Preparation of fruit juice: squeeze several washed fruits, filter and measure the sugar content of fruit juice with a hand-held sugar meter;

[0034] (3) Preparation of Yuzhu extract: refer to the 2015 edition of "Chinese Pharmacopoeia";

[0035] (4) Activation of wine yeast: Weigh 2g of sucrose and dissolve it in 40mL of water, stir to dissolve and carry out high-pressure steam sterilization, and weigh another 4g of wine yeast, add it to the sucrose solution, and incubate at 38°C for 20min to activate the wine yeast;

[0036] (5) Sterilization: Put pipettes, Erlenmeyer flasks and other containers under high-pressure steam sterilization at 121° C. for 15 minutes, and pasteurize the prepared tea juice and frui...

Embodiment 2

[0037] The preparation of embodiment 2 wine yeast

[0038] Under sterile conditions, take 50mL of the mixture of oolong tea juice, apple juice and Polygonatum odoratum extract with a weight ratio of 3:1:1 in a 150mL conical flask, and transfer 3mL of activated wine yeast into the conical flask. The shaker was cultivated for 24 hours, and then irradiated with 35W ultraviolet lamp for 150s. After the cultivation, the white precipitate at the bottom of the culture solution was divided into centrifuge tubes, centrifuged at 4000rpm for 10min, the supernatant was discarded, the precipitate was collected, and stored in a refrigerator at 4°C for later use.

Embodiment 3

[0039] The preparation of embodiment 3 wine yeast

[0040] Under sterile conditions, take 50mL of the mixture of black tea juice, pear juice and Polygonatum odoratum extract with a weight ratio of 3:3:1 in a 150mL conical flask, and transfer 3mL of activated wine yeast into the conical flask. The shaker was cultured for 24 hours, and then irradiated with a 40W ultraviolet lamp for 120s. After the cultivation, the white precipitate at the bottom of the culture solution was divided into centrifuge tubes, centrifuged at 4000rpm for 10min, the supernatant was discarded, the precipitate was collected, and stored in a refrigerator at 4°C for later use.

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Abstract

The invention provides a tea fruit wine yeast and its preparation method and application. The method comprises: domesticating wine yeast with a mixture of tea juice, fruit juice and Polygonatum odoratum extract to obtain the tea fruit wine yeast. The preparation method of the invention adopts a domestication method to prepare the tea fruit wine yeast, and the obtained tea fruit wine yeast has high sugar utilization rate, strong fermentation ability, high alcohol content, and has the function of medicine and health care.

Description

technical field [0001] The invention belongs to the technical field of fermentation, and relates to a tea fruit wine yeast and its preparation method and application. Background technique [0002] In recent years, tea fruit wine has been favored by consumers due to its unique flavor and health benefits. Tea fruit wine is rich in various amino acids, vitamins and minerals, and has anti-oxidation, anti-radiation, anti-cancer, and blood fat-lowering effects. Yeast species is the key factor for brewing tea wine, and the properties of yeast directly affect the taste and flavor of the brewed tea wine. Therefore, the domestication and screening of tea wine yeast have always been paid attention to. [0003] In the development of tea wine yeast, Zhang Shuai used the method of domestication and ultraviolet mutagenesis to develop tea wine yeast. He isolated two kinds of yeast from distiller's yeast, and used different ratios of sugar-containing tea juice wort medium for domestication, ...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): C12N1/16C12N1/36C12G3/024C12R1/865
CPCC12G3/02C12N1/16C12N1/36
Inventor 姚元枝李昌灵王江毛先军李佩芳王斐斐唐莉琴闵自杰杨军哇梁玲娇
Owner HUAIHUA UNIV
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