Method for immobilizing and fermenting waxberry juice

Abstract

The invention belongs to the technical field of containing fruit or vegetable juice, and discloses a method for immobilizing and fermenting waxberry juice. The method comprises the following steps: inoculating an MRS culture medium with yeast into according to a proportion of 1%, performing culturing at 30 DEG C for 15-20h, and activating bacterial strains to obtain a culture solution; cleaning and peeling apples, and cutting the apples into small blocks of about 1cm; adding 400g of apple blocks into 600g of culture solution, and immersing the apple blocks in the bacterial solution; standing and culturing the obtained 1000g of bacterial solution containing the apple blocks at 37 DEG C overnight, and filtering the fermentation bacterial solution after finishing the immobilizing process to obtain the immobilized apple blocks; washing the apple blocks with sterile water twice; adding the immobilized carrier into the waxberry juice prepared in advance according to an addition ratio of 5-8%of the immobilized carrier, and performing fermentation at 28 DEG C for 10 hours; filtering the fermentation liquor by a filter press to obtain waxberry wine, and storing the waxberry wine in a post-fermentation tank for 18 days at a temperature of 20 DEG C to finish aging; processing the waxberry wine by using a diatomite filter and a membrane filter to complete clarification and filtration; andperforming heat preservation at 68-75 DEG C for 10 minutes, and performing sterilization to obtain waxberry wine.

Description

technical field [0001] The invention belongs to the technical field of juice containing fruit or vegetables, and in particular relates to a method for immobilized fermentation of bayberry juice. Background technique [0002] At present, the existing technologies commonly used in the industry are as follows: Yangmei is mainly distributed in various places south of the Yangtze River in my country. In 2016, the cultivation area of ​​Yangmei in Ganzhou City reached more than 8,000 mu, with a total output of 20,000 tons and an economic value of 100,000 yuan. Yangmei fruit has high nutritional value, rich in cellulose, mineral elements, vitamins, a certain amount of protein, fat, pectin, and 8 kinds of amino acids that are beneficial to the human body, and its calcium, phosphorus, and iron contents are more than 10 times higher than other fruits Secondly, bayberry mainly grows in mountainous areas. It has the reputation of "green and pollution-free fruit" because of its little po...

AI Technical Summary

Problems solved by technology

[0004] (1) In high-yield areas of bayberry, it often occurs that a large number of bayberry rots and deteriorates due to failure to sell and process fresh bayberry in time, which not only wastes resources, but also seriously affects the economic benefits of fruit farmers

[0005] (2) The fruit drop rate of red bayberry is as high as one-third every year, and this part of the fallen fruit is hardly used

[0006] The difficulty and significance of solving the above technical problems: Due to the mature season and special physiological structure of bayberry, the fresh fruit of bayberry is spoiled and deteriorated. In the deep processing of bayberry, bayberry fruit wine is one of the most suitable methods to solve this problem.

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