Preparation method of fermented lycium barbarum residues and aroma-enhancing lycium barbarum wine

A technology of wolfberry wine and wolfberry, which is applied in the preparation of alcoholic beverages, methods based on microorganisms, biochemical equipment and methods, etc., can solve the problems of low carotenoid content and loss, and achieve improved aroma, quality, and The effect of booze

Active Publication Date: 2019-01-11
百瑞源枸杞股份有限公司
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  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0009] Although the content of carotenoids in wolfberry is very rich, the content of carotenoids in wolfberry wine is not high after the traditional process of microbial fermentation, mainly because carotenoids are insoluble in water, and a large part is removed when the pomace is separated at the end of fermentation , the other part is degraded and lost during the brewing process

Method used

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  • Preparation method of fermented lycium barbarum residues and aroma-enhancing lycium barbarum wine
  • Preparation method of fermented lycium barbarum residues and aroma-enhancing lycium barbarum wine
  • Preparation method of fermented lycium barbarum residues and aroma-enhancing lycium barbarum wine

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Experimental program
Comparison scheme
Effect test

Embodiment 1

[0060] Isolation and Obtaining of Koutetella Strains

[0061]A carotenoid-degrading strain was isolated from wolfberry juice, and the Kurtella strain NXUGQ15 (Kurthia sp) was screened out by ultraviolet mutagenesis. The carotenoid-degrading enzyme produced by this strain was used to degrade carotenoids in wolfberry pulp Carotenoids can improve the brewing process of wolfberry wine and improve the quality of wolfberry wine. The starting strain of the bacterium was isolated by Zhang Huiling from the wolfberry juice in the planting base of Ningxia Bairuiyuan wolfberry Co., Ltd.

[0062] Kurthia sp. strain NXUGQ15 (Kurthia sp), preservation number CCTCC NO: M2017524, was deposited in China Center for Type Culture Collection (Wuhan) on September 21, 2017, address: China.Wuhan.Wuhan University. The bacteria can degrade β-carotene, the optimum growth temperature is 35-37℃, pH=2-3; the degrading enzyme produced by the bacteria can withstand the temperature of 70-90℃, and the optimal ...

Embodiment 2

[0083] A preparation method of fermented wolfberry residue, comprising the steps of:

[0084] The Kurthia sp. NXUGQ15 (Kurthia sp), whose preservation number is CCTCC NO: M2017524, was expanded and cultivated to obtain the Kurthia sp. liquid;

[0085] Fresh wolfberry is beaten, squeezed and filtered to obtain wolfberry juice and wolfberry residue;

[0086] Put the cultured Kuttella bacteria liquid into the wolfberry residue according to the inoculum amount of 5%, and ferment in semi-solid state at 35-37°C and 130r / min for 12 hours, stirring once every 2 hours, to obtain fermented wolfberry slag;

[0087] The preparation method of described Kueti bacillus bacterium liquid comprises the steps:

[0088] (1) Culture medium preparation

[0089] Liquid medium (g / L): sodium nitrate 3, dipotassium hydrogen phosphate 1, magnesium sulfate 0.5, potassium chloride 0.5, iron sulfate 0.01, sucrose 30, YNB synthetic medium (amino-free yeast nitrogen source medium) 6.7, β-carotene 15; pH=...

Embodiment 3

[0101] A preparation method of fermented wolfberry residue, comprising the steps of:

[0102] Fresh wolfberry is beaten, squeezed and filtered to obtain wolfberry juice and wolfberry residue;

[0103] The Kurthia sp. NXUGQ15 (Kurthia sp), whose preservation number is CCTCC NO: M2017524, was expanded and cultivated to obtain the Kurthia sp. liquid;

[0104] Put the cultured Kuttella bacteria liquid into the wolfberry residue according to the inoculum amount of 4%, and ferment in semi-solid state at 35-37°C and 130r / min for 10 hours, stirring once every 2 hours, to obtain fermented wolfberry slag;

[0105] The preparation method of described Kueti bacillus bacterium liquid comprises the steps:

[0106] (1) Culture medium preparation

[0107] Liquid medium (g / L): sodium nitrate 3, dipotassium hydrogen phosphate 1, magnesium sulfate 0.5, potassium chloride 0.5, iron sulfate 0.01, sucrose 30, YNB synthetic medium (amino-free yeast nitrogen source medium) 6.7, β-carotene 15; pH=...

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Abstract

The invention relates to a preparation method of fermented lycium barbarum residues and aroma-enhancing lycium barbarum wine and belongs to the technical field of deep processing of lycium barbarum. The preparation method mainly comprises the following steps: adding 4-6% of Kurthia sp NXUGQ15 having a collection number of CCTCC NO:M 2017524 into lycium barbarum residues, and performing semi-solidstate fermentation under the conditions of 35-37 DEG C and 130 revolutions per minute for 10-15 hours, thereby obtaining the fermented lycium barbarum residues. The fermented lycium barbarum residuescan be applied to multiple fields such as feeds, cosmetics, foods and the like, and are particularly capable of obviously enhancing aroma when applied to fermented lycium barbarum wine. The Kurthia spNXUGQ15 obtained by induction is high in ability of degrading carotenoid, time of fermenting to produce carotenoid degrading enzymes is short, the enzyme activity is high, the enzyme activity of a crude enzyme liquid is 8.87U/mL, and the enzyme production is high. The waste lycium barbarum residues can be changed into valuable materials, the carotenoid in the lycium barbarum residues is fully utilized, and the aroma-enhancing lycium barbarum wine is prepared.

Description

technical field [0001] The invention relates to a preparation method of fermented wolfberry dregs and a method for preparing flavor-enhancing wolfberry wine by using the fermented wolfberry residue, belonging to the technical field of wolfberry deep processing. Background technique [0002] As we all know, wolfberry has the effects of nourishing liver and kidney, benefiting energy and improving eyesight, treating waist and knee pain, dizziness and tinnitus, internal heat and quenching thirst, and blood deficiency and chlorosis. Therefore, people make wolfberry wine from wolfberry as health wine. At present, there are two methods of making wolfberry wine: soaking method and fermentation method. The soaking method is generally made by soaking the whole wolfberry with white wine or yellow rice wine. The alcohol content is high, and the nutrients cannot be fully dissolved. Fermented wolfberry wine does not involve high-temperature heating process, and less oxygen is involved. I...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12G3/06C12N1/20C12R1/01
CPCC12G3/06C12N1/20
Inventor 张惠玲郝向峰张金宏姬宏礼陆文静
Owner 百瑞源枸杞股份有限公司
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