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Saccharomyces cerevisiae strain and manufacturing method of frothy apple ferment drink

A strain of Saccharomyces cerevisiae and the technology of Saccharomyces cerevisiae, which are applied in the field of food processing, can solve the problems of unstandardized production process of apple enzyme, easy browning of apple enzyme, and great hidden dangers of product safety, so as to achieve enhanced health effect, fresh flavor and enhanced health effect Effect

Inactive Publication Date: 2019-08-30
ZHEJIANG ACADEMY OF AGRICULTURE SCIENCES
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0006] One of the purposes of the present invention is to screen out a bacterial strain suitable for the fermentation of apple enzyme beverages, which can significantly improve product browning, and this bacterial strain solves the problem of easy browning in the production process of apple enzyme
[0007] Based on the bacterial strains provided by the present invention, another object of the present invention is to establish an enzyme beverage production method of mixed fermentation of lactic acid bacteria and saccharomyces, so as to solve the technical problems of unstandardized apple enzyme production process and large product safety hazards

Method used

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  • Saccharomyces cerevisiae strain and manufacturing method of frothy apple ferment drink
  • Saccharomyces cerevisiae strain and manufacturing method of frothy apple ferment drink
  • Saccharomyces cerevisiae strain and manufacturing method of frothy apple ferment drink

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0037] Example 1. Screening and identification of Saccharomyces cerevisiae strains

[0038] Screening of Saccharomyces cerevisiae strains: select apples without freshness and damage, cut them into pieces with a sterile knife, weigh 10 g into a triangular flask containing 90 mL of sterile normal saline and 50 sterile glass beads, shake and mix for 60 minutes, Then carry out gradient dilution with sterile normal saline, take 10 ～1 、10 -3 and 10 -5 Spread the diluted solution on the PDA medium and incubate at 28°C for 48 hours in micro-aerobic culture; take a petri dish with colony forming units between 10 and 50, and pick a single colony at a ratio of 50% for TTC color development test; select color development The red colonies were separated by streaking, cultured and microscopically examined. Selected pure colonies with round or oval cells were inserted into apple juice for fermentation experiments to study their fermentation performance, anti-browning performance, and passa...

Embodiment 2

[0045] Embodiment 2. Two-step mixed bacteria fermentation produces apple enzyme beverage

[0046] A preparation method for a foaming type mixed bacteria fermented apple enzyme beverage, comprising the steps of:

[0047] (1) Preparation and compounding of fruit juice: select fresh apple fruits without rot and pests, wash with water, drain and dry, cut into pieces, blanch at 90°C for 1 minute, rinse with cold water to cool down, and use 200-mesh dry apple fruit after squeezing the juice. After removing a small amount of residual particles and solids with bacterial filter cloth, apple juice is obtained; the concentration of soluble solids is adjusted to 120-200g / L with sucrose, the pH value is adjusted to 4.2-6.0, the temperature is raised to 60-80°C and kept for 20-40min, and the original apple juice is obtained. juice spare;

[0048] (2) Activation and recombination of lactic acid bacteria strains: inoculate the first Lactobacillus plantarum, Lactobacillus plantarum subsp. Gr...

Embodiment 3

[0058]Embodiment 3. Two-step mixed bacteria fermentation produces apple enzyme beverage

[0059] A preparation method for a foaming type mixed bacteria fermented apple enzyme beverage, comprising the steps of:

[0060] (1) Preparation and compounding of fruit juice: select fresh apple fruits without rot and pests, wash with water, drain and dry, cut into pieces, blanch at 90°C for 1 minute, rinse with cold water to cool down, and use 200-mesh dry apple fruit after squeezing the juice. After removing a small amount of residual particles and solids with bacterial filter cloth, apple juice is obtained; the concentration of soluble solids is adjusted to 120-200g / L with sucrose, the pH value is adjusted to 4.2-6.0, the temperature is raised to 60-80°C and kept for 20-40min, and the original apple juice is obtained. juice spare;

[0061] (2) Activation and recombination of lactic acid bacteria strains: inoculate the first Lactobacillus plantarum, Lactobacillus plantarum subsp. Gra...

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Abstract

The invention provides a strain which is suitable for the fermentation of an apple ferment drink and can significantly improve product browning, and a manufacturing method of a corresponding frothy apple ferment drink. According to the invention, the technical problems that browning is liable to happen, the manufacturing technique is not standardized, and potential safety hazard of a product is large in the manufacturing process of apple ferment are solved.

Description

technical field [0001] The invention belongs to the technical field of food processing; in particular, it relates to a Saccharomyces cerevisiae strain and a method for producing an apple enzyme beverage by using the Saccharomyces cerevisiae strain in combination with a two-step mixed-bacteria fermentation method. Background technique [0002] The most primitive definition of enzymes is enzymes, which are a type of macromolecular substances with biocatalytic functions naturally produced by organisms. They are an essential substance for maintaining normal body functions, digesting food, repairing tissues and other life activities. With the deepening of understanding, the enzymes mentioned at present generally refer to the material system containing microorganisms and their metabolites, which are fermented by natural fermentation or inoculated with complex bacterial agents, using fruits and vegetables as raw materials. Fruit and vegetable enzymes can retain part of the nutrient...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L2/38A23L2/40A23L2/52A23L33/00A23L29/00C12N1/16C12R1/865
CPCA23L2/382A23L2/40A23L2/52A23L33/00A23L29/06A23L29/065C12N1/16C12R2001/865C12N1/185A23V2400/165A23V2400/125A23V2400/175A23V2400/169
Inventor 杨颖陆胜民邢建荣唐伟闽郑美瑜刘哲
Owner ZHEJIANG ACADEMY OF AGRICULTURE SCIENCES
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