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Preparation method of fermented wolfberry residue and aroma-enhancing wolfberry wine

A technology of wolfberry wine and wolfberry, which is applied in the preparation of alcoholic beverages, microorganism-based methods, biochemical equipment and methods, etc., can solve the problems of loss, low carotenoid content, etc., to reduce waste, improve market competitiveness, High enzymatic activity

Active Publication Date: 2022-03-11
百瑞源枸杞股份有限公司
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  • Summary
  • 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 wolfberry residue and aroma-enhancing wolfberry wine
  • Preparation method of fermented wolfberry residue and aroma-enhancing wolfberry wine
  • Preparation method of fermented wolfberry residue and aroma-enhancing wolfberry wine

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Experimental program
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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 method for preparing fermented wolfberry dregs and aroma-enhancing wolfberry wine, belonging to the technical field of wolfberry deep processing. The main steps of the preparation method are: adding 4-6% Kurthia sp NXUGQ15 with the preservation number of CCTCC NO: M2017524 to wolfberry residue, and semi-solid fermentation at 35-37°C and 130r / min for 10 ‑15 hours to ferment wolfberry residue. It can be used in many fields such as feed, cosmetics, food, etc., especially when it is used in fermented wolfberry wine, it can significantly enhance the aroma. The Kueti bacillus strain NXUGQ15 obtained by mutagenesis of the present invention has strong ability to degrade carotenoids, and the fermentation time to produce carotenoid degrading enzymes is short, and the enzyme activity is high. The enzyme activity of the crude enzyme liquid is 8.87U / mL, and the enzyme production is relatively high. it is good. The wolfberry residue can be turned from waste to valuables, and the carotenoids in the wolfberry residue can be fully utilized to prepare the aroma-enhancing wolfberry wine.

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 Patents(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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