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Ester-producing yeast, extract method and application thereof in jujube distilled liquor

A technology of ester-producing yeast and extraction methods, applied in the preparation of alcoholic beverages, methods based on microorganisms, biochemical equipment and methods, etc., can solve the problem of single taste of distilled wine

Active Publication Date: 2019-01-11
湖南鼎康酒业发展有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Since most of the sugars in red dates are monosaccharides such as fructose and less starch content, the taste of distilled wine fermented from red dates is relatively simple

Method used

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  • Ester-producing yeast, extract method and application thereof in jujube distilled liquor
  • Ester-producing yeast, extract method and application thereof in jujube distilled liquor
  • Ester-producing yeast, extract method and application thereof in jujube distilled liquor

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Experimental program
Comparison scheme
Effect test

Embodiment 1

[0029] The preparation method of distiller's yeast in embodiment 1 is as follows:

[0030] (1) Rice soaking: Soak the rice for 5 hours to soak the rice, and drain it for later use;

[0031] (2) Crushing: crush the rice and rice bran through a 40-mesh sieve;

[0032] (3) Blank making: Sprinkle a thick layer of rice husk on the Peiqu box before making blanks, then mix rice flour, rice bran and mother koji, and stir evenly with pure water accounting for 50wt% of the main raw material. billet;

[0033] (4) Cultivation: On the 1st-2nd day of Peiqu, keep the indoor temperature at 30-32°C, and the indoor relative humidity at 85-90%; on the 3rd-4th day of Peiqu, keep the indoor temperature at 28-30°C; On the 5th-6th day, the indoor temperature was kept at 32-34°C to obtain the bent blank;

[0034] (5) Baking koji: After the koji embryos are cultured in the room for 5-6 days, after cooling down to room temperature for 24 hours, the koji can be released and moved to a drying oven at ...

Embodiment 2

[0041] Embodiment 2 The method for brewing jujube fermented distilled wine with above-mentioned ester-producing yeast is as follows:

[0042] 1. Inoculate a test-tube strain of ester-producing yeast into 100ml of liquid potato juice medium in a triangular bottle, incubate in an incubator at 28°C for 12 hours, then inoculate it into a 500ml liquid jujube juice in a triangular bottle, and inoculate it in an incubator at 28°C After culturing for 24 hours, the pure ester-producing yeast jujube juice culture solution was obtained;

[0043] 2. Pick 100 parts by weight of dried red dates, add 300 parts by weight of water after cleaning, cook for 1.5 hours, and spread to cool;

[0044] 3. Cool the steamed red dates to 30°C, add 8 parts by weight of pure ester-producing yeast red date juice culture solution and 2 parts by weight of koji powder, stir evenly, pack in jars, and ferment at 20°C for 15 days;

[0045] 4. Pour the fermented wine grains into the steamer, steam distill, collec...

Embodiment 3

[0046] Embodiment 3 The method for brewing jujube fermented distilled wine with above-mentioned ester-producing yeast is as follows:

[0047] 1. Inoculate a test tube strain of ester-producing yeast into 100ml of liquid potato juice medium in a triangular bottle, incubate in an incubator at 30°C for 24 hours, then inoculate it into 500ml of liquid jujube juice in a triangular bottle, and inoculate it in an incubator at 30°C Cultivate for 30 hours to obtain pure ester-producing yeast jujube juice culture solution;

[0048] 2. Pick 100 parts by weight of dried red dates, add 500 parts by weight of water after cleaning, steam for 2 hours, and spread to cool;

[0049] 3. Cool the steamed red dates to 32°C, add 8 parts by weight of pure ester-producing yeast red date juice culture solution and 2 parts by weight of koji powder, stir evenly, pack in jars, and ferment at 25°C for 20 days;

[0050] 4. Pour the fermented wine grains into the steamer, steam distillation, and collect the d...

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Abstract

The invention discloses an ester-producing yeast and its application in red jujube distilled liquor. The ester-producing yeast is classified and named Pichia pastoris (Pichiakudriavzevii) YZ-1, preserved in China Center For Type Culture Collection with the deposit No. CCTCCNO: M 2017207. The content of ethyl acetate in jujube distilled liquor fermented by the ester-producing yeast can reach more than 400mg / 100ml, and the ester-producing yeast is used to adjust the deficiency of flavor in the jujube distilled liquor, so that the jujube distilled liquor has the compound flavor with ethyl acetateas the main body, and the liquor body is fuller, softer and thicker.

Description

technical field [0001] The invention relates to an ester-producing yeast and its application in jujube distilled wine, so as to adjust the aroma and taste of jujube fermented distilled wine. Background technique [0002] Distilled liquor is a traditional distilled liquor in our country, and it is one of the seven major distilled liquors in the world. It has a unique status in terms of its production technology and product style. Distilled liquor is also known as shochu, and some ethnic minorities call it Aciji liquor, which means "reprocessed" liquor. [0003] The real driving force behind the development of distilled spirits in China is the advancement of science and technology. Since the founding of New China, experts, scholars, and engineers and technicians in the field of distilled spirits have worked hard and created numerous scientific and technological achievements, which have been applied and promoted, and have repeatedly promoted the progress and development of dis...

Claims

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Application Information

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IPC IPC(8): C12N1/16C12G3/022C12G3/024C12H6/02C12R1/84
CPCC12G3/02C12N1/16C12N1/165C12R2001/84
Inventor 曾江桥鲁梦梅黄六斌胡平雄曾建新
Owner 湖南鼎康酒业发展有限公司
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