Method for preparing pericarpium citri reticulatae wine by issatchenkia orientalis

A technology based on Isak yeast and tangerine peel, which is applied in the direction of microorganism-based methods, biochemical equipment and methods, and the preparation of alcoholic beverages, and can solve the problems of low content of active ingredients in tangerine peel flavonoids, heavy bitterness of tangerine peel wine, and lack of aroma in wine body, etc. problem, to achieve the full body of the wine, improve the utilization rate of active ingredients, and expand the richness

Inactive Publication Date: 2020-04-21
遵义宏微生物科技有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] At present, there are few studies on tangerine peel liquid fermented distilled wine, mainly by soaking. Although it also has aroma, the content of active ingredients such as tangerine peel flavonoids is less, and the obtained tangerine peel wine has a heavy bitter taste, insufficient body aroma, and poor taste.

Method used

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  • Method for preparing pericarpium citri reticulatae wine by issatchenkia orientalis
  • Method for preparing pericarpium citri reticulatae wine by issatchenkia orientalis
  • Method for preparing pericarpium citri reticulatae wine by issatchenkia orientalis

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Experimental program
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Effect test

Embodiment 1

[0014] A method for preparing tangerine peel wine by using Oriental Isak yeast, comprising the following steps:

[0015] (1) orange peel pretreatment: dried orange peel is pulverized and sieved with 20 meshes, water is added to orange peel grains according to the material-to-water ratio of 5%, and kept at a temperature of 20° C. for 30 minutes;

[0016] (2) Preparation of fermented material: add brown sugar and mix evenly by 40% of the mixed material liquid quality to obtain fermented material;

[0017] (3) Fermentation of tangerine peel: Issatchenkia orientalis FKBL2.0002 (Issatchenkia orientalis, FKBL2.0002) was activated and cultured on wort solid slant medium for 2 days, then inserted into wort liquid medium, and cultured at 28°C for 2 days , insert the activated Issa yeast orientalis into 8% of the volume of the fermentation material, and ferment at 28°C for 7 days to obtain a fermentation broth;

[0018] (4) Packing: After the fermented liquid is filtered, packed, and s...

Embodiment 2

[0020] A method for preparing tangerine peel wine by using Oriental Isak yeast, comprising the following steps:

[0021] (1) Chenpi pretreatment: Chenpi is pulverized and sieved with 20 meshes, water is added to the tangerine peel grains according to the material-to-water ratio of 5%, and kept at a temperature of 20-30° C. for 25 minutes;

[0022] (2) preparation of fermented material: add brown sugar and mix evenly by 35% of the mixed material liquid quality, obtain fermented material;

[0023] (3) Fermentation of tangerine peel: Issatchenkia orientalis FKBL2.0002 (Issatchenkia orientalis, FKBL2.0002) was activated and cultivated on wort solid slant medium for 3 days, then inserted into wort liquid medium, and cultured at 28°C for 2 days , insert the activated Issa yeast orientalis into 9% of the volume of the fermented material, and ferment at 28°C for 6 days to obtain a fermented liquid;

[0024] (4) Packing: After the fermented liquid is filtered, packed, and sterilized t...

Embodiment 3

[0026] A method for preparing tangerine peel wine by using Oriental Isak yeast, comprising the following steps:

[0027] (1) Chenpi pretreatment: Chenpi is pulverized and sieved with 20 meshes, water is added to the tangerine peel grains according to the material-to-water ratio of 5%, and kept at a temperature of 30° C. for 20 minutes;

[0028] (2) Preparation of fermented material: add brown sugar and mix evenly by 30% of the mixed material liquid quality to obtain fermented material;

[0029] (3) Fermentation of tangerine peel: Issatchenkia orientalis FKBL2.0002 (Issatchenkia orientalis, FKBL2.0002) was activated and cultivated on wort solid slant medium for 3 days, then inserted into wort liquid medium, and cultured at 28°C for 2 days 10% of the volume of the fermented material was inserted into the activated Issa yeast orientalis, and fermented at 28°C for 5 days to obtain a fermented liquid;

[0030] (4) Packing: After the fermented liquid is filtered, packed, and steril...

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Abstract

The invention discloses a method for preparing pericarpium citri reticulatae wine by issatchenkia orientalis. The pericarpium citri reticulatae wine is prepared through the steps of pericarpium citrireticulatae pretreatment, fermentation material preparation, fermentation, packaging and the like. The pericarpium citri reticulatae is heated in a water bath so that the main substance pericarpium citri reticulatae flavone in the pericarpium citri reticulatae is extracted to the greatest extent, the pericarpium citri reticulatae flavone and sweet water are mixed, and the mixture is inoculated with issatchenkia orientalis for fermentation treatment. Issatchenkia orientalis is used for fermentation, so that original substances of pericarpium citri reticulatae are reserved to the maximum extent,flavor substances in pericarpium citri reticulatae are fused with the wine to the maximum extent on the basis that the cost is saved, and the wine is full through fermentation of issatchenkia orientalis, the bitter taste of pericarpium citri reticulatae is adjusted through the sweet fragrance, so that the taste of the liquor is superior. According to the invention, the richness of the pericarpiumcitri reticulatae in edible form is expanded, the development of the pericarpium citri reticulatae and wine industry is promoted, and the method has great significance to the deep development and utilization of medicinal and edible resources, so that the pericarpium citri reticulatae wine has better quality and better health-care function.

Description

technical field [0001] The invention belongs to the technical field of brewing, and in particular relates to a method for preparing tangerine peel wine by using Isak yeast orientalis. Background technique [0002] Tangerine peel, the dried and mature peel of the Rutaceae plant tangerine and its cultivars, is bitter, pungent, and warm in nature. Its main chemical components include volatile oil and tangerine peel flavonoids, tangerine peel brass has the effects of regulating blood lipids, treating fatty liver, antithrombotic, myocardial protection, anti-oxidation, and anti-inflammation. Dried tangerine peel has excellent medicinal and edible effects, rich aroma, slightly bitter taste, and unique flavor. Sesquiterpenes, higher alcohols, acetaldehyde, organic acids, etc. have great medicinal effects, and also contain minerals and vitamins . [0003] At present, there are few studies on tangerine peel liquid fermented distilled wine, mainly through soaking. Although there is a...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12G3/024C12G3/026C12R1/645
CPCC12G3/024C12G3/026
Inventor 王晓丹周鸿翔班世栋罗小叶邱树毅陈文思
Owner 遵义宏微生物科技有限公司
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