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Active saccharomycetes prepn

A yeast and active agent technology, applied in the direction of fungi, etc., can solve the problems of lack of nutrients, poor product quality, etc., and achieve the effect of increasing acid reduction, shortening fermentation time, and pure flavor

Inactive Publication Date: 2006-10-11
YANTAI CHANGYU GRP CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] The object of the present invention aims to overcome the deficiencies of the above-mentioned prior art, and provide the nutrients provided by the growth of yeast and lactic acid bacteria, mainly solve the problem of poor product quality caused by the lack of nutrients when yeast and lactic acid bacteria grow

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0016] Embodiment 1, bentonite 26.88g, yeast skin 10g, diammonium phosphate 30g, ammonium sulfate 30g, VB 1 0.06g, VB 5 0.06g, 2g of tannin, and 1g of tartaric acid are fully mixed, and made into a dry powder product according to a conventional process, and packed into a bag.

[0017] The yeast active agent of claim 1 is used to brew dry white wine and dry red wine with Chardonnay and Merlot grapes respectively, and tests are carried out on the Baiyu dry white original wine with obstacles in the late stage of fermentation.

[0018] Method: Yeast active agent was added before the fermentation of red wine and white wine, 300mg / L was added to red wine, 500mg / L was added to white wine, and 400mg / L was added to wine with obstacles. At the same time, corresponding control samples were set up.

[0019] Analysis items: determination of dynamic changes in specific gravity, temperature, and yeast count during fermentation, determination of total phenols, tannin, chroma, total nitrogen,...

Embodiment 2

[0028] Embodiment 2, yeast skin 20g, diammonium phosphate 30g, ammonium sulfate 30g, VB 1 0.06g, VB 5 0.06g, 2g of tannin, 30g of bentonite, and 1g of tartaric acid are thoroughly mixed and uniformly prepared into a dry powder product according to a conventional process, and packed into bags.

Embodiment 3

[0029] Embodiment 3, yeast skin 5g, ammonium phosphate 15g, ammonium sulfate 15g, VB 1 0.03g, VB 5 0.03g, 1g of tannin, 20g of bentonite, and 0.5g of tartaric acid are fully mixed evenly.

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PUM

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Abstract

The invention discloses the nutrients provided by the growth of yeast and lactic acid bacteria, that is, the yeast active agent and the lactic acid bacteria nutritional agent, the yeast active agent is characterized in that it contains the necessary nutrients for yeast growth, and it includes ammonia salt 30% by weight. -60 parts, 0.06-0.12 parts of vitamins, 5-20 parts of yeast inhibitor adsorption factor, 1-2 parts of antioxidants, 20.5-31 parts of suspension carrier; lactic acid bacteria nutrient, which is characterized in that it contains nutrients necessary for the growth of lactic acid bacteria , according to parts by weight, it includes 15-25 parts of amino acids, 0.3-0.45 parts of vitamins, 1.5-2 parts of antioxidants, and 70-80 parts of suspension carriers; it can accelerate the reproduction of strains and prolong the stable period, and it is suitable for products with fermentation obstacles , after adding active agents or nutrients, the cells grow rapidly and maintain this level for a long time; at the same time, it can absorb the bad metabolites secreted by the strains themselves that inhibit their own growth, so as to make the strains grow healthily and vigorously again ; It is an indispensable new auxiliary material in the brewing industry and fermented food and beverage.

Description

[0001] (1) Fields involved: [0002] The invention relates to the technical field of nutrients required for the growth of microorganisms, in particular to nutrients specially provided for the growth of yeast and lactic acid bacteria. (two) background technology: [0003] At present, with the development of microbial engineering technology, more and more products are fermented by bacteria, especially foods fermented by yeast and lactic acid bacteria. The sugar in the wine is converted into the alcohol in the wine. Therefore, in order to make the alcoholic fermentation proceed normally, it is necessary to ensure that there are sufficient nutritional conditions for the growth of yeast in the fermentation medium. In actual production, due to poor quality of raw materials, or Improper processing of the process, or the influence of the yeast's own secretions, etc., make it difficult to start the alcoholic fermentation, or stagnate in the middle of the fermentation, or the fermentati...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): C12N1/16
Inventor 李记明司合芸
Owner YANTAI CHANGYU GRP CO LTD