Composite yeast agent for fermentation production of alcohol and application of composite yeast agent

A technology of compound yeast and beer yeast, applied in the field of microorganisms, can solve the problems of lager beer monotonous flavor, increase beer ester aroma content, limit practicality, etc., and achieve the effect of retaining nutrients, rich ester aroma and unique style

Pending Publication Date: 2022-04-22
ANGELYEAST CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] CN107904058A discloses a method for preparing beer mixed with aroma-producing yeast and Saccharomyces cerevisiae, which is characterized in that the beer is fermented with a strain of aroma-producing yeast and Saccharomyces cerevisiae, which increases the ester aroma content in beer and improves the lager beer flavor. bland taste problem
But the application of the mixed flora in the invention is only applicable to the field of Luzhou-flavor liquor brewing, which limits the practicability

Method used

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  • Composite yeast agent for fermentation production of alcohol and application of composite yeast agent
  • Composite yeast agent for fermentation production of alcohol and application of composite yeast agent
  • Composite yeast agent for fermentation production of alcohol and application of composite yeast agent

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1-11 and comparative example 1-5

[0071] Weigh Hansenulae PA-9, Saccharomyces cerevisiae ER18, Saccharomyces cerevisiae PF-6 and Saccharomyces cerevisiae PL-1 as shown in Table 2, and mix well to obtain the composite bacteria of Examples 1-11 and Comparative Examples 1-5 agent.

[0072] Table 2

[0073]

Embodiment 12

[0074] Example 12 Composite yeast agent fermented birch juice wine

[0075] (1) Yeast activation: before fermentation, Hansenula PA-9, Saccharomyces ER18, Saccharomyces PF-6 and Saccharomyces PL-1 were mixed according to Example 1-11 groups and Comparative Example 1-5 groups, and the mixed Sprinkle the dry yeast in 120g of sterile saline at 28°C, let it stand for 10 minutes, and stir gently for 5-10 minutes until it is completely dissolved.

[0076] (2) Fermentation medium adjustment: 18 L of birch sap concentrate. Add 22% sucrose and 2% yeast extract powder to the concentrated juice, and adjust the pH value of the medium to 3.50 with citric acid.

[0077] (3) Fermentation: Put the activated mixed yeast liquid into the treated birch sap, and control the main fermentation temperature at 25°C. When the residual sugar in the fermentation liquid reaches below 4g / L, seal the tank and post-ferment for 30 days , into the aging tank, aging for 3 months.

[0078] The alcohol content...

Embodiment 13

[0081] Example 13 Composite yeast agent fermented low-alcohol kudzu root drink

[0082] (1) Yeast activation: before fermentation, Hansenula PA-9, Saccharomyces ER18, Saccharomyces PF-6 and Saccharomyces PL-1 were mixed according to Example 1-11 groups and Comparative Example 1-5 groups, and the mixed Sprinkle the dry yeast in 120g of sterile saline at 28°C, let it stand for 10 minutes, and stir gently for 5-10 minutes until it is completely dissolved.

[0083] (2) Adjustment of fermentation medium: dilute the extracted and concentrated Pueraria root liquid to 10 times, add 3% sucrose and 0.5% yeast extract powder to the Pueraria root extract, and adjust the pH of the medium to 5.20 with citric acid.

[0084] (3) Fermentation: The activated mixed yeast liquid reaches the treated plant extract, the main fermentation temperature is controlled at 20°C for 2 days, the tank is sealed and the pressure is increased, and the pressure is kept at 0.11MPa, and post-fermentation is carrie...

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PUM

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Abstract

The invention provides a composite yeast agent for fermentation production of alcohol and application thereof. The composite yeast agent for producing alcohol through fermentation comprises hansenula polymorpha and saccharomyces cerevisiae, and the saccharomyces cerevisiae is selected from one or more than two of beer yeast, fruit wine yeast or white spirit yeast. The composite yeast agent for fermentation production of alcohol provided by the invention has food attributes, and can be used for brewing plant extract alcoholic drinks.

Description

technical field [0001] The invention belongs to the field of microorganisms, and in particular relates to a compound yeast agent and an application thereof. Background technique [0002] With the continuous progress of the society and the continuous abundance of people's material, people's consumption concept has undergone new changes, and people pay more attention to their own health and delicious food. Alcoholic beverage consumers are becoming more and more diversified, and they have higher requirements for the quality of beverages. They must not only be natural and nutritious, but also refreshing, stimulating and delicious. received people's attention. The flavor of alcoholic beverages not only depends on the variety and brewing process, but also is closely related to the type of yeast. At present, most of the alcoholic beverages are brewed by Saccharomyces cerevisiae. The single fermentation mode pursues high alcohol content, but at the same time, the flavor of alcohol...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12N1/16C12P7/06C12R1/865C12R1/78
CPCC12N1/16C12P7/06Y02E50/10
Inventor 刘玲彦熊涛李知洪李啸杜维力杨华
Owner ANGELYEAST CO LTD
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