Loquat primary pulp beer yeast fermentation method

A technology of brewer's yeast and fermentation method, applied in the field of loquat puree brewer's yeast fermentation, can solve the problems of poor fermentation performance of yeast, not suitable for loquat beer fermentation, poor activity, etc., and achieves stable alcohol production capacity and good passage stability. Effect

Pending Publication Date: 2022-04-12
南通市天籁村农业科技发展有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] The prior art has the following deficiencies: when the existing yeast is fermented, only a single medium is selected for cultivation, so that there is no need for a single process when the yeast is screened, which will easily lead to the problems of poor fermentation performance and poor activity of the selected yeast, which cannot be applied Fermentation of loquat beer

Method used

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  • Loquat primary pulp beer yeast fermentation method
  • Loquat primary pulp beer yeast fermentation method
  • Loquat primary pulp beer yeast fermentation method

Examples

Experimental program
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Effect test

Embodiment 1

[0035] Please refer to the attached figure 2 , S1: medium selection

[0036] S1.1. Enrichment medium: Add 4 times of water to the malt extract powder, heat it for saccharification at 60°C, test with iodine solution until the sugar is over, and adjust the sugar to 10Bx with sucrose;

[0037] S1.2, slant preservation medium: containing glucose 20g / L, peptone 20g / L, yeast extract 10g / L, agar 20g / L, sterilized at 121°C for 15min;

[0038] S1.3, Duchenne tube fermentation medium: containing glucose 20g / L, peptone 20g / L, yeast extract 10g / L, sterilized at 121°C for 15min;

[0039] S1.4, TTC chromogenic medium: containing glucose 6g / L, agar 15g / L, TTC 0.4g / L, peptone 20g / L, yeast extract 10g / L, sterilized at 121°C for 15min.

Embodiment 2

[0041] S2: yeast enrichment culture

[0042] Select mature and clean loquat pulp for beating, add sulfur dioxide 100mg / L, pectinase 100mg / L, treat at 30°C for 3 hours, use sucrose to adjust the sugar degree to 21Brix, natural pH, add 300mL beating liquid to a 500mL sterile Erlenmeyer flask, and ferment at 28°C until No air bubbles are produced, take 10mL of loquat pulp natural fermentation liquid and dilute it to 10 with sterile water -1 , and then gradually diluted to 10 -6 After shaking for 5 minutes, draw 0.1mL of the supernatant and spread it on the solid medium of wort agar, keep the temperature at 28°C for 48 hours, after the strain grows, pick a single colony with a smooth and creamy surface and a wine aroma, and separate it by streaking 2 -3 times, and finally a single typical colony was transplanted into the slant preservation medium for preservation;

[0043]The color of the isolated yeast colony is white or milky white, the color in the middle is the same as the c...

Embodiment 3

[0045] Please refer to the attached image 3 , S3: yeast screening

[0046] S3.1, first-level screening: Inoculate each isolated bacterial strain in the slant preservation medium, and cover a layer of slant preservation medium containing 0.5% TTC chromogenic agent on the grown colonies for 24 hours to form a double-layer culture medium. Yeast colonies with different alcohol concentrations will display various colors, dark red is the colony of high alcohol concentration, from which yeast strains with good characteristics and dark color are selected;

[0047] After 24 hours of cultivation and 3 hours of chromogen development, 12 yeast strains were red, and 48 yeast strains were dark red, and 60 yeast strains with strong wine-producing ability were used for secondary screening;

[0048] S3.2. Secondary screening: Introduce the first-stage screening strains into the Dunaliella tube fermentation medium containing Dunaliella tubules, and screen according to the gas production time ...

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Abstract

The invention discloses a loquat raw pulp beer yeast fermentation method. The method comprises the following steps: S1, selection of culture media including an enrichment culture medium, a slant preservation culture medium, a dunaliella tube fermentation culture medium and a TTC chromogenic culture medium; S2, enrichment culture of saccharomycetes; and S3, screening of the saccharomycetes including first-stage screening, second-stage screening and third-stage screening. Saccharomycetes are obtained through natural fermentation, enrichment culture and three-stage screening of loquat juice, the saccharomycetes can normally grow at 25-35 DEG C, the appropriate fermentation temperature is 28-31 DEG C, when the initial sugar degree is 29 Bx, the alcohol production capacity is the highest, when the pH value is 5.5, the alcohol capacity is the strongest, when the SO2 addition amount is 80 mg/L, the alcohol production capacity is the highest, and when the initial alcohol degree is 11%, the alcohol production capacity is the highest. The saccharomycetes with the alcohol tolerance close to that of the saccharomycetes are good in passage stability and stable in alcohol production capacity, the alcohol content is stabilized at 10-11%, and the saccharomycetes can be fermented by loquat juice beer.

Description

technical field [0001] The invention relates to a yeast fermentation process, in particular to a loquat puree beer yeast fermentation method. Background technique [0002] Loquat, aliases: reed orange, golden pill, reed branch, loquat is different from most fruit trees, it blooms in autumn or early winter, and the fruit matures in spring to early summer, earlier than other fruits, so it is called "the only four seasons among fruit trees". The mature loquat tastes sweet and rich in nutrition, rich in various fructose, glucose, potassium, phosphorus, iron, calcium and vitamins A, B, C, etc. Traditional Chinese medicine believes that loquat contains Amygdalin, and has the effects of moistening the lungs, relieving cough, and quenching thirst. Loquat can be used as a puree to produce fruity beer. Yeast is needed for the production of beer. [0003] The prior art has the following disadvantages: when the existing yeast is fermented, only a single medium is selected for cultivati...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12C12/00C12C5/00C12N1/02C12N1/18
Inventor 陈华汤丽华张忠于张竹斌
Owner 南通市天籁村农业科技发展有限公司
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