Mixed strain suitable for mulberry fermented beverage in cold region and application thereof

A technology of fermented beverages and mixed strains, which is applied in the direction of bacteria, fungi, and microorganism-based methods, can solve the problems of unsalable products, poor storability of mulberries, and single taste, and achieves fast hydrolysis speed and is suitable for promotion and use. Application, high utilization rate effect

Active Publication Date: 2021-09-21
HEILONGJIANG UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] The purpose of the present invention is to solve the full utilization of mulberry resources grown in the cold environment, and solve the problem of unsalable products caused by poor storage resistance and single taste of mulberries from the perspective of the industrial chain

Method used

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  • Mixed strain suitable for mulberry fermented beverage in cold region and application thereof
  • Mixed strain suitable for mulberry fermented beverage in cold region and application thereof
  • Mixed strain suitable for mulberry fermented beverage in cold region and application thereof

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specific Embodiment approach 1

[0035] Embodiment 1: A mixed strain of mulberry fermented beverage suitable for cold regions according to this embodiment, said strain is a mixture of Weissella confusa L1 and Pichia pastoris S1 made,

[0036] The fusion Weissella confusa (Weissella confusa) L1 is preserved in the China General Microorganism Culture Collection Management Center, the preservation date is March 18, 2021, and the preservation number is CGMCC 22028;

[0037] The Pichia pastoris (Pichia pastoris) S1 is preserved in China General Microorganism Culture Collection and Management Center, the preservation date is March 18, 2021, and the preservation number is CGMCC 22027.

[0038] The strain screening of the present embodiment is as follows:

[0039] 1. Strain screening and identification

[0040] 1.1 Strain screening, isolation and purification of mulberry fermented beverage:

[0041] Preparation of mulberry enzyme system: thaw and clean mulberry, take 164g mulberry, 10.4g lemon, 33.7g apple, 125 g ...

Embodiment

[0073] Mulberry fermented drink preparation

[0074] 3.1 Strain activation

[0075] (1) The activated lactic acid bacteria L 1 Strains, inoculating purified cultured lactic acid bacteria strains into shake flasks filled with 30% to 60% activation medium in a volume ratio, at a culture temperature of 30°C, the shake flasks are cultured statically for 2 to 4 days; the activation The formula of the medium: peptone 10.0g, beef extract 10.0g, yeast extract 5.0g, glucose 5.0g, sodium acetate 5.0g, diamine citrate 2.0g, Tween 80 1.0g, dipotassium hydrogen phosphate 2.0g, Magnesium sulfate heptahydrate 0.2g, manganese sulfate heptahydrate 0.05g, calcium carbonate 20.0g, add distilled water to 1000mL;

[0076] (2) the activated yeast S 1 For the strain, inoculate the purified cultured yeast strain into a shake flask filled with an activation medium with a volume ratio of 30 to 60%, at a culture temperature of 30°C, and culture the shake flask statically for 2 to 4 days as described ...

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Abstract

The invention discloses a mixed strain suitable for a mulberry fermented beverage in a cold region and application thereof, relates to the field of foods, and aims at solving the problem that mulberry resources growing in a cold region environment are fully utilized and solving the problem of unsalable products caused by poor storage resistance and single taste of mulberry fruits from the perspective of an industrial chain. The bred strains are fusion Weissella lactic acid bacteria and pichia pastoris respectively. The mulberry fermented beverage is prepared by fermenting 8% of inoculum size, a bacterial strain compounding ratio of 1: 1, 30% of mulberry mass and 10% of sugar for 72 hours, and adding water. The method comprises the following steps: 1, screening and identifying strains; 2, researching the characteristics of the bred strain; 3, preparing the mulberry fermented beverage; and 4, determining active ingredients of the beverage. The method is applied to the field of functional beverage development.

Description

technical field [0001] The invention relates to the field of food, in particular to a mixed bacterial strain suitable for fermented mulberry beverages in cold regions and an application thereof. Background technique [0002] Mulberry, also known as mulberry, mulberry jujube, etc., is a kind of fruit with the same origin of medicine and food. The catalog of homology of medicine and food (version 2002-2019) issued by the former Ministry of Health includes mulberry. Mulberry juice is bright in color and rich in vitamins, flavonols, anthocyanins, phenolic acids and other biologically active substances, and has good health care functions. [0003] Mulberry products mainly include mulberry beverage, mulberry wine, dried mulberry fruit, etc. Unfermented mulberry juice has a single taste and is not well accepted by consumers. The use of microbial fermentation technology to improve the nutritional flavor of fruit and vegetable juices and develop new fruit and vegetable juice produc...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12N1/20C12N1/16A23L2/38A23L33/00C12R1/01C12R1/84
CPCC12N1/20C12N1/16A23L2/382A23L33/00
Inventor 韩晓云刘莹闫福超孙庆申陶雨婷
Owner HEILONGJIANG UNIV
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