CN107858299A - A kind of honey brewing waste mash and preparation method thereof, purposes - Google Patents
A kind of honey brewing waste mash and preparation method thereof, purposes Download PDFInfo
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- CN107858299A CN107858299A CN201711164155.9A CN201711164155A CN107858299A CN 107858299 A CN107858299 A CN 107858299A CN 201711164155 A CN201711164155 A CN 201711164155A CN 107858299 A CN107858299 A CN 107858299A
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- C12R2001/00—Microorganisms ; Processes using microorganisms
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- C12N1/18—Baker's yeast; Brewer's yeast
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- A61K36/18—Magnoliophyta (angiosperms)
- A61K36/185—Magnoliopsida (dicotyledons)
- A61K36/25—Araliaceae (Ginseng family), e.g. ivy, aralia, schefflera or tetrapanax
- A61K36/258—Panax (ginseng)
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- A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
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- A61K36/28—Asteraceae or Compositae (Aster or Sunflower family), e.g. chamomile, feverfew, yarrow or echinacea
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- A61K36/18—Magnoliophyta (angiosperms)
- A61K36/185—Magnoliopsida (dicotyledons)
- A61K36/53—Lamiaceae or Labiatae (Mint family), e.g. thyme, rosemary or lavender
- A61K36/535—Perilla (beefsteak plant)
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- A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
- A61K36/00—Medicinal preparations of undetermined constitution containing material from algae, lichens, fungi or plants, or derivatives thereof, e.g. traditional herbal medicines
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- A61K36/79—Schisandraceae (Schisandra family)
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- A61K36/00—Medicinal preparations of undetermined constitution containing material from algae, lichens, fungi or plants, or derivatives thereof, e.g. traditional herbal medicines
- A61K36/18—Magnoliophyta (angiosperms)
- A61K36/185—Magnoliopsida (dicotyledons)
- A61K36/81—Solanaceae (Potato family), e.g. tobacco, nightshade, tomato, belladonna, capsicum or jimsonweed
- A61K36/815—Lycium (desert-thorn)
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Abstract
The invention belongs to S. cervisiae preparing technical field, relates generally to a kind of honey brewing waste mash and preparation method thereof, application, and the active yeast that the present invention is prepared is applied into a kind of brewageing using tilia amurensis wood wasp honey as the Spirit of main material.Honey brewing waste mash of the invention is used to be prepared high, in good taste as the Spirit nutritive value of main material using tilia amurensis wood wasp honey, containing several amino acids, vitamin and mineral, there is many medical values such as beautifying face and moistering lotion, enhancing functions of intestines and stomach, prevention of arterial hardening, hypotensive.
Description
Technical field
The invention belongs to S. cervisiae preparing technical field, more particularly to a kind of preparation of honey brewing waste mash
Method and purposes.
Background technology
Honey is nutritious, and its main component accounts for 39% including fructose, and glucose accounts for 34%, and sucrose accounts for 5%, water
Part 19%, and mineral matter, vitamin, amino acid, enzyme etc..Honey is not only nutriment, and is the good medicine of curative effect.It is existing
For medical science by honey using clinically, it has good therapeutic effect to many diseases, particularly there is good nourishing the liver, shield
Liver, strengthen immunity effect, it is without any side effects to eater.
Because honey is rich in sugar and a variety of organic acids, vitamin and trace element, there are many people with honey wine brewing
Attempt, at present it has been reported that wine brewing mode include Spirit and brewed wine, the former be mostly honey and grain or with brewage, the latter
Mostly honey through digest again with Chinese medicine mixing brewing healthy wine, due to the addition of auxiliary material, mostly assembled alcoholic drinks in brewing process, i.e.,
It is that fermented wine quality is not also high, is to add medicinal material leachate in fermented wine to be formulated, have impact on the original taste of honey,
Common technique fermentation is incomplete, have impact on the mouthfeel of honey.
The content of the invention
In order to solve the above problems, the present invention provides a kind of Preparation method and use of honey brewing waste mash, adopts
With the Spirit nutritive value height using tilia amurensis wood wasp honey as main material of the honey brewing waste mash preparation of the present invention, mouthfeel
It is good, containing several amino acids, vitamin and mineral, there is beautifying face and moistering lotion, enhancing functions of intestines and stomach, prevention of arterial hardening, drop blood
Many medical values such as pressure.
Tilia amurensis wood wasp honey used herein is Changbai Mountain purple Mel, has that sugar content is high, mineral matter, organic acid,
The characteristics of nutritions such as protein, vitamin and enzyme are enriched；Growth factor used herein is limited purchased from Angel share
Company produces and commercially available commodity are polysaccharide；Antioxidant used herein wins the limited public affairs of ecological engineering purchased from upper SeaBird
The commercially available antioxidant of department；Culture medium used herein is this area conventional yeasts bacterium culture medium；Used in the present invention
Wild yeasts bacterium can come from the epidermis, nectar or bark of fresh vegetables and fruits.
The technical scheme that the present invention solves above-mentioned technical problem is as follows：A kind of honey brewing waste mash, it is described to brewage
Honey waste mash numbering is JH419 bacterial strains, is preserved in China typical culture collection center, address：China, Wuhan are military
Chinese university, postcode 430072, deposit number are：CCTCC NO:M2017287, preservation date：On May 26th, 2017
The present invention also provides a kind of preparation method of honey brewing waste mash, comprises the following steps：
Step 1：By wild yeasts bacterium after liquid tube culture medium is cultivated 3-5 times repeatedly, solid medium is seeded to, 20
~35 DEG C of cultures grow bacterium colony in 36~60 hours, and bacterium colony is separated, numbered, select color and luster just, neat in edge, surface it is smooth
Bacterium colony carry out triangular flask fermentation test, then choose yeast number 0.1-1.2 hundred million/liter, alcohol content is higher than 18.5Vol, production acid
Amount is less than 9.8g/L bacterium colony as primary saccharomycete less；
Step 2：Primary saccharomycete is seeded to fermentation tank, is cultivated 24~48 hours under conditions of 20~35 DEG C, makes hair
Zymotic fluid viable count reaches 1.8cfu/mL；
Step 3：Bacterium mud is separated from zymotic fluid, on the basis of the bacterium mud quality isolated, be separately added into lime tree honey 1~
2wt%, 0.5~1wt% of ammonium sulfate, 0.2~0.5wt% of magnesium chloride, 0.1~0.3wt% of citric acid, growth factor 0.6~
0.8wt%, 0.3~0.5wt% of antioxidant, 0.1~0.3wt% glycerine or tween~80 to form bacterium mud activity protecting agent,
Bacterium mud is emulsified；
Step 4：Freeze-drying, drying condition are：- 60~-40 DEG C of pre-freezes 1~6 hour, then vacuum freeze drying, temperature
Spend for -40~-60 DEG C, vacuum is 1~8Pa, and the time is 10~30 hours, obtains honey brewing waste mash, numbering is
JH419 bacterial strains, it is preserved in China typical culture collection center, address：China, Wuhan, Wuhan University, postcode 430072, protect
Hiding numbering is：CCTCC NO:M 2017287, preservation date：On May 26th, 2017.
The present invention also provides a kind of purposes of active yeast, that is, is used to brewage the distillation using purple Mel as main material
Wine.
The present invention also provides a kind of brewing method using tilia amurensis wood wasp honey as the Spirit of main material, comprises the following steps：
(1) prepared by strain：JH419 bacterial strains are subjected to three-level and expand culture, obtain stand-by saccharomycete, used yeast strain classification
Entitled saccharomycete JH419 (Saccharomyces sp JH419) is named, has been preserved in China typical culture collection center,
Address：China, Wuhan, Wuhan University, postcode 430072, deposit number are：CCTCC NO:M2017287, preservation date：2017
On May 26, in；
(2) fermentation procedure：
A, main ferment process
Take tilia amurensis wood wasp sweet, by mulse than 1:2.2 are diluted, and nutritive salt is added into the mulse material after dilution, temperature
15 DEG C of degree control, stand-by saccharomycete obtained by step (1) is added, on the basis of the weight of mulse material, inoculum concentration is 3~5wt%,
22~25 DEG C are warmed naturally to, is fermented 9~12 days；Stand-by saccharomycete obtained by step (1) is added again, with the weight of mulse material
On the basis of, 1~3wt% of inoculum concentration, temperature control is fermented 7~10 days at 22~25 DEG C；Third time adds to be treated obtained by step (1)
With saccharomycete, on the basis of the weight of mulse material, 0.5~2wt% of inoculum concentration, temperature control at 22~25 DEG C, fermentation 10~
13 days, main ferment process terminated；
B, auxiliary ferment process
Continue to ferment after main ferment process terminates, for temperature control at 20~22 DEG C, fermentation time is 30 days, obtains zymotic fluid；
(3) filter sterilization：By filtering fermentation liquor obtained by step (2), supernatant liquor is taken, sterilizes, obtains semi-finished product fermented wine；
(4) distillation process：The semi-finished product fermented wine that step (3) obtains is added in distillation still and distilled, distillation still bottom temperature 100
DEG C, 82 DEG C of king-post top temperature, distill to the volume fraction of alcohol reach 58% when, still-process terminates, and obtains semi-finished product Spirit；
(5) process is allocated：Auxiliary material with healthcare function is added into microwave extracting apparatus, distilled water is added and makees extractant,
Extraction equipment power is 600~1000W, 60~80 DEG C of extraction temperature, extraction time 2~5 hours, extract is obtained, by extract
Add in step (4) semi-finished product Spirit, obtain the Spirit using tilia amurensis wood wasp honey as main material.
Preferably, a kind of brewing method using tilia amurensis wood wasp honey as the Spirit of main material, step (1) three-level expand
Cultivate and be：One-level Tube propagation, yeast strain is inoculated into Tube propagation base, under 26~32 DEG C of aerobic conditions, culture 8~12
Hour, obtain one-level yeast liquid；Two level triangular flask culture, one-level yeast liquid is inoculated into triangular flask culture medium, expanded
Big culture, is cultivated 8~16 hours under 26~32 DEG C of aerobic conditions, obtains secondary yeast bacterium solution；Three grade fermemtation tank culture, by two
Level yeast liquid be inoculated on the culture medium in fermentation tank, be enlarged culture, under 26~32 DEG C of aerobic conditions culture 16~
20 hours, obtain stand-by saccharomycete.
Preferably, a kind of brewing method using tilia amurensis wood wasp honey as the Spirit of main material, step (2) the tilia amurensis wood wasp
The Baume degrees of honey is more than 41, and enzyme values are more than 7.
Preferably, a kind of brewing method using tilia amurensis wood wasp honey as the Spirit of main material, step (2) described nutritive salt,
On the basis of the mulse quality, including following components：0.2~1wt% of ammonium sulfate, 0.05~0.5wt% of magnesium chloride, citric acid
0.1~2wt% of 0.01~0.5wt% and growth factor.
Preferably, a kind of brewing method using tilia amurensis wood wasp honey as the Spirit of main material, step (5) auxiliary material are behaved
Ginseng, witloof powder, matrimony vine, sea-buckthorn, perilla seed, wilsonii, Golden flower and one kind in the fruit of Chinese magnoliavine or any several mixture.
Preferably, a kind of brewing method using tilia amurensis wood wasp honey as the Spirit of main material, step (3) described sterilization mode
For pasteurization.
Preferably, a kind of brewing method using tilia amurensis wood wasp honey as the Spirit of main material, step (5) described auxiliary material add
The mass ratio for entering amount and tilia amurensis wood wasp honey addition is 1:100.
Preferably, a kind of brewing method using tilia amurensis wood wasp honey as the Spirit of main material, step (5) described distilled water
The mass ratio of addition and the auxiliary material addition with healthcare function is (2~5):1.
Preferably, a kind of brewing method using tilia amurensis wood wasp honey as the Spirit of main material, step (5) described extract
The mass ratio of addition and the addition of tilia amurensis wood wasp honey is (1~2.5):500.
Auxiliary material used in the present invention is medicinal and edible plants, and its efficacy effect is as follows：
Witloof powder, witloof are medical and edible dual purpose plant, the modulated romaine lettuce of chicory leaf.Its root contains synanthrin and aromatic substance,
Alternative coffee can be obtained through refining, promotes human digestive organ's activity.The aerial part and root of plant can hyoscine, have it is clearing heat and detoxicating,
Inducing diuresis to remove edema, stomach invigorating and other effects.
Matrimony vine, immune system can be adjusted, there is anti-aging, antitumor, antifatigue, antifatigue, radioresistance, regulation blood
Fat, hypoglycemic, hypotensive, protection reproductive system, raising eyesight, beautifying face and moistering lotion, Glycerin and other effects.
Ginseng, have more afterwards recover, strengthen muscle power, regulation hormone, reduce blood glucose and control blood pressure, control liver index and
The functions such as liver function health care.
Wilsonii, central nervous system can be adjusted, there is antifatigue, anticancer, anti-inflammation, anti-aging, interior point of regulation
Secrete, strengthen immunity and other effects.
Sea-buckthorn, can relieving cough and reducing sputum, stomach strengthening and digestion promoting, promoting blood circulation and removing blood stasis, having reduces the work(such as cholesterol, allevating angina pectoris breaking-out
Effect.
Perilla seed, can sending down abnormally ascending dissolving phlegm, relieving asthma, ease constipation, have relief of constipation, treatment anemofrigid cold the effect of.
Golden flower, can heat-clearing, cool blood, removing toxic substances, its spend it is nontoxic, have eliminating dampness and heat, anti-inflammatory analgesic the effect of.
The fruit of Chinese magnoliavine, have and astringe the lung to stop cough, nourish puckery essence, the effect of antidiarrheal hidroschesis.
Compared with prior art, the beneficial effects of the invention are as follows：
(1) present invention using tilia amurensis wood wasp honey as the Spirit of main material in contain a certain amount of salicylic acid, this material energy
Softening blood vessel is enough played, keeps vascular permeability, the effect of prevention of arterial hardening.
(2) present invention using tilia amurensis wood wasp honey as the Spirit of main material in contain a variety of organic acids, vitamin and micro member
Many nutriments such as element, there are certain protection, improvement result to the cardiovascular and cerebrovascular of people, the work(to reduce blood pressure can be played
Effect.
(3) Spirit of the present invention using tilia amurensis wood wasp honey as main material being capable of beautifying face and moistering lotion, additionally it is possible to plays protection skin
The effect of tissue, skin disease can be prevented to a certain extent.
(4) Spirit of the present invention using tilia amurensis wood wasp honey as main material contains inositol composition, can promote point of digestive juice
Secrete, and can play a part of strengthening functions of intestines and stomach, prevent the generation of gastrointestinal disease.
(5) Spirit of the present invention using tilia amurensis wood wasp honey as main material also has certain bactericidal effect, available for preventing
The intrusion of pre- anti-bacteria is capable of in the growth and breeding of the germs such as helicobacter pylori, therefore, the hydromel for drinking the present invention.
(6) Spirit of the present invention using tilia amurensis wood wasp honey as main material, different auxiliary material is added, also has useful for sleeping, a protect liver
Spleen, ease constipation stomach, fill blood, nourishing heart flesh, memory aid, the function for the body immunity that enhances metabolism, improves.
Embodiment
The principles and features of the present invention are described below, and the given examples are served only to explain the present invention, is not intended to limit
Determine the scope of the present invention.
Involved sugared brix in the embodiment of the present application, refer to the content of the percentage, i.e. sugar of soluble solid, at this
In the embodiment of application, sugar content is lower, illustrates that the conversion ratio of sugar transition into alcohol is higher.
Embodiment 1
A kind of preparation of honey brewing waste mash, comprises the following steps：
Step 1：From fresh fruit surface capture wild yeasts bacterium, wild yeasts bacterium is trained repeatedly through liquid tube culture medium
After supporting 5 times, solid medium is seeded to, 30 DEG C of cultures grow bacterium colony in 48 hours, bacterium colony is separated, numbered, selects color and luster
Just, the smooth bacterium colony in neat in edge, surface carries out triangular flask fermentation test, nine groups of experiment point, every group of 4cfu bacterium colony, then chooses
Fermenting speed is fast, alcohol content is high, carbon dioxide yields poorly, produces acid measures less, the bacterium colony of impermeabilisation pressure is as primary saccharomycete；
Step 2：Primary saccharomycete is seeded to fermentation tank, is cultivated 36 hours under conditions of 30 DEG C, makes zymotic fluid viable bacteria
Number reaches 1.8cfu/mL；
Step 3：Bacterium mud is separated from zymotic fluid, on the basis of the bacterium mud quality isolated, be separately added into lime tree honey 1~
2wt%, ammonium sulfate 0.5wt%, magnesium chloride 0.2wt%, citric acid 0.1wt%, growth factor 0.6wt%, antioxidant
0.3wt%, 0.1wt% glycerine are emulsified with forming bacterium mud activity protecting agent to bacterium mud；
Step 4：Freeze-drying, drying condition are：- 60 DEG C of pre-freezes 4 hours, then vacuum freeze drying, freeze-drying temperature
- 60 DEG C, vacuum 7Pa of degree, vacuum freeze drying time are 25 hours, and saccharomycete viable count is obtained after drying more than 5.8 hundred million
Single lyophilized yeast, numbering is JH419 bacterial strains, is preserved in China typical culture collection center, address：China, Wuhan are military
Chinese university, postcode 430072, deposit number are：CCTCC NO:M2017287, preservation date：On May 26th, 2017.
Embodiment 2
A kind of brewageing using tilia amurensis wood wasp honey as the Spirit of main material, comprises the following steps：
(1) prepared by strain：JH419 yeast strains are subjected to three-level and expand culture：JH419 yeast strains are inoculated into test tube
Culture medium, under 26 DEG C of aerobic conditions, cultivate 12 hours, obtain one-level yeast liquid；One-level yeast liquid is inoculated into triangle
Bottle culture medium, is enlarged culture, is cultivated 16 hours under 28 DEG C of aerobic conditions, obtains secondary yeast bacterium solution；Three grade fermemtation tank
Culture, secondary yeast bacterium solution is inoculated on the culture medium in fermentation tank, is enlarged culture, is cultivated under 30 DEG C of aerobic conditions
20 hours, obtain stand-by saccharomycete；
(2) fermentation procedure：
A, main ferment process
3 tons of the tilia amurensis wood wasp honey of 41 Baume degrees, enzyme values more than 7 is selected, it is 1 that mulse mass ratio is pressed in dosage bunker:2.2, add
Enter 6.6 tons of phreatic waters through permeation filtration, fermentation tank is added after being diluted, fermenter volume is 15 cubic metres, after dilution
Mulse material in add ammonium sulfate 12kg, magnesium chloride 5.4kg, citric acid 3kg and growth factor 15kg mixotrophism salt, mix
15 DEG C of temperature control after closing uniformly, stand-by saccharomycete obtained by step (1) is added, addition is 0.364 ton, warms naturally to 25
DEG C, constant temperature is kept, is fermented 10 days；Stand-by saccharomycete obtained by step (1) is added again, and addition is 0.192 ton, and temperature control exists
25 DEG C, ferment 8 days；Third time adds stand-by saccharomycete obtained by step (1), and addition is 0.096 ton, temperature control at 25 DEG C,
Fermentation 12 days, main ferment process terminates, and now sugar fermentation brix is negative 1BX, and alcohol by volume content is 12.5%；
B, auxiliary ferment process
After main ferment process terminates, temperature control continues fermentation 30 days, auxiliary ferment process terminates, now sugar fermentation at 22 DEG C
Brix be negative 3BX alcohol by volume contents be 16.5% zymotic fluid；The temperature control of whole process takes solar energy heating, power supply
Heating and well cold water, whole process are controlled using Sp300 automation control systems；
(3) filter sterilization：By filtering fermentation liquor obtained by step (2), supernatant liquor is taken, pasteurization is carried out, obtains semi-finished product
Fermented wine；
(4) the semi-finished product fermented wine that step (3) obtains is added in distillation still and distilled, distillation still volume is 3 cubic metres, is steamed
Evaporating kettle has 6 meters of high king-posts, inside has ripple net, is exchanged heat with electric energy, 100 DEG C of distillation still bottom temperature, 82 DEG C of king-post top temperature, distillation time
For 4 hours, still-process terminated, and obtained semi-finished product Spirit, and the volume fraction of alcohol reaches 58% in Spirit；
(5) witloof powder 15kg and matrimony vine 15kg are taken, mixing is smashed, and is added 60kg distilled water water and is made extractant, using microwave
Extraction extracts, and extraction equipment power is 600W, 80 DEG C of extraction temperature, extraction time 5 hours, extract is obtained, by extract
Add in step 4 gained semi-finished product Spirit, obtain the Spirit using tilia amurensis wood wasp honey as main material.
Embodiment 3
A kind of brewageing using tilia amurensis wood wasp honey as the Spirit of main material, comprises the following steps：
(1) prepared by strain：JH419 yeast strains are subjected to three-level and expand culture：JH419 yeast strains are inoculated into test tube
Culture medium, under 30 DEG C of aerobic conditions, cultivate 8 hours, obtain one-level yeast liquid；One-level yeast liquid is inoculated into triangular flask
Culture medium, culture is enlarged, is cultivated 16 hours under 32 DEG C of aerobic conditions, obtain secondary yeast bacterium solution；Three grade fermemtation tank is trained
Support, secondary yeast bacterium solution is inoculated on the culture medium in fermentation tank, is enlarged culture, 16 are cultivated under 28 DEG C of aerobic conditions
Hour, obtain stand-by saccharomycete；
(2) fermentation procedure：
A, main ferment process
3 tons of the tilia amurensis wood wasp honey of 41 Baume degrees, enzyme values more than 7 is selected, it is 1 that mulse mass ratio is pressed in dosage bunker:2.2, add
Enter 6.6 tons of phreatic waters through permeation filtration, fermentation tank is added after being diluted, fermenter volume is 15 cubic metres, after dilution
Mulse material in add ammonium sulfate 12kg, magnesium chloride 5.4kg, citric acid 3kg and growth factor 15kg mixture nutritive salt,
15 DEG C of temperature control after well mixed, stand-by saccharomycete obtained by step (1) is added, addition is 0.364 ton, warms naturally to 22
DEG C, constant temperature is kept, is fermented 10 days；Stand-by saccharomycete obtained by step (1) is added again, and addition is 0.192 ton, and temperature control exists
22 DEG C, ferment 8 days；Third time adds stand-by saccharomycete obtained by step (1), and addition is 0.096 ton, temperature control at 22 DEG C,
Fermentation 12 days, main ferment process terminates, and now sugar fermentation brix is negative 1BX, and alcohol by volume content is 12.5%；
B, auxiliary ferment process
After main ferment process terminates, temperature control continues fermentation 30 days, auxiliary ferment process terminates, now sugar fermentation at 22 DEG C
Brix be negative 3BX alcohol by volume contents be 16.5% zymotic fluid；The temperature control of whole process takes solar energy heating, power supply
Heating and well cold water, whole process are controlled using Sp300 automation control systems；
(3) filter sterilization：By filtering fermentation liquor obtained by step (2), supernatant liquor is taken, pasteurization is carried out, obtains semi-finished product
Fermented wine；
(4) the semi-finished product fermented wine that step (3) obtains is added in distillation still and distilled, distillation still volume is 3 cubic metres, is steamed
Evaporating kettle has 6 meters of high king-posts, inside has ripple net, is exchanged heat with electric energy, 100 DEG C of distillation still bottom temperature, 82 DEG C of king-post top temperature, distillation time
For 4 hours, still-process terminated, and obtained semi-finished product Spirit, and the volume fraction of alcohol reaches 58% in Spirit；
(5) ginseng 15kg and wilsonii 15kg are taken, mixing is smashed, and is added 90kg distilled water and is made extractant, extracts using microwave
Follow the example of extraction, extraction equipment power is 1000W, 70 DEG C of extraction temperature, extraction time 3 hours, obtains extract, by extract plus
Enter in step 4 gained semi-finished product Spirit, obtain the Spirit using tilia amurensis wood wasp honey as main material.
Embodiment 4
A kind of brewageing using tilia amurensis wood wasp honey as the Spirit of main material, comprises the following steps：
(1) prepared by strain：JH419 yeast strains are subjected to three-level and expand culture：JH419 yeast strains are inoculated into test tube
Culture medium, under 26 DEG C of aerobic conditions, cultivate 12 hours, obtain one-level yeast liquid；One-level yeast liquid is inoculated into triangle
Bottle culture medium, is enlarged culture, is cultivated 16 hours under 28 DEG C of aerobic conditions, obtains secondary yeast bacterium solution；Three grade fermemtation tank
Culture, secondary yeast bacterium solution is inoculated on the culture medium in fermentation tank, is enlarged culture, is cultivated under 30 DEG C of aerobic conditions
20 hours, obtain stand-by saccharomycete；
(2) fermentation procedure：
A, main ferment process
3 tons of the tilia amurensis wood wasp honey of 41 Baume degrees, enzyme values more than 7 is selected, it is 1 that mulse mass ratio is pressed in dosage bunker:2.2, add
Enter 6.6 tons of phreatic waters through permeation filtration, fermentation tank is added after being diluted, fermenter volume is 15 cubic metres, after dilution
Mulse material in add ammonium sulfate 12kg, magnesium chloride 5.4kg, citric acid 3kg and growth factor 15kg mixture nutritive salt,
15 DEG C of temperature control after well mixed, stand-by saccharomycete obtained by step (1) is added, addition is 0.364 ton, warms naturally to 24
DEG C, constant temperature is kept, is fermented 10 days；Stand-by saccharomycete obtained by step (1) is added again, and addition is 0.192 ton, and temperature control exists
24 DEG C, ferment 8 days；Third time adds stand-by saccharomycete obtained by step (1), and addition is 0.096 ton, temperature control at 24 DEG C,
Fermentation 12 days, main ferment process terminates, and now sugar fermentation brix is negative 1BX, and alcohol by volume content is 12.5%；
B, auxiliary ferment process
After main ferment process terminates, temperature control continues fermentation 30 days, auxiliary ferment process terminates, now sugar fermentation at 22 DEG C
Brix be negative 3BX alcohol by volume contents be 16.5% zymotic fluid；The temperature control of whole process takes solar energy heating, power supply
Heating and well cold water, whole process are controlled using Sp300 automation control systems；
(3) filter sterilization：By filtering fermentation liquor obtained by step (2), supernatant liquor is taken, pasteurization is carried out, obtains semi-finished product
Fermented wine；
(4) the semi-finished product fermented wine that step (3) obtains is added in distillation still and distilled, distillation still volume is 3 cubic metres, is steamed
Evaporating kettle has 6 meters of high king-posts, inside has ripple net, is exchanged heat with electric energy, 100 DEG C of distillation still bottom temperature, 82 DEG C of king-post top temperature, distillation time
For 4 hours, still-process terminated, and obtained semi-finished product Spirit, and the volume fraction of alcohol reaches 58% in Spirit；
(5) sea-buckthorn 15kg and perilla seed 15kg are taken, mixing is smashed, and is added 150kg distilled water and is made extractant, extracts using microwave
Follow the example of extraction, extraction equipment power is 600W, 80 DEG C of extraction temperature, extraction time 3 hours, obtains extract, by extract plus
Enter in step 4 gained semi-finished product Spirit, obtain the Spirit using tilia amurensis wood wasp honey as main material.
Embodiment 5
A kind of brewageing using tilia amurensis wood wasp honey as the Spirit of main material, comprises the following steps：
(1) prepared by strain：JH419 yeast strains are subjected to three-level and expand culture：JH419 yeast strains are inoculated into test tube
Culture medium, under 26 DEG C of aerobic conditions, cultivate 12 hours, obtain one-level yeast liquid；One-level yeast liquid is inoculated into triangle
Bottle culture medium, is enlarged culture, is cultivated 16 hours under 28 DEG C of aerobic conditions, obtains secondary yeast bacterium solution；Three grade fermemtation tank
Culture, secondary yeast bacterium solution is inoculated on the culture medium in fermentation tank, is enlarged culture, is cultivated under 30 DEG C of aerobic conditions
20 hours, obtain stand-by saccharomycete；
(2) fermentation procedure：
A, main ferment process
3 tons of the tilia amurensis wood wasp honey of 41 Baume degrees, enzyme values more than 7 is selected, it is 1 that mulse mass ratio is pressed in dosage bunker:2.2, add
Enter 6.6 tons of phreatic waters through permeation filtration, fermentation tank is added after being diluted, fermenter volume is 15 cubic metres, after dilution
Mulse material in add ammonium sulfate 12kg, magnesium chloride 5.4kg, citric acid 3kg and growth factor 15kg mixture nutritive salt,
15 DEG C of temperature control after well mixed, stand-by saccharomycete obtained by step (1) is added, addition is 0.364 ton, warms naturally to 25
DEG C, constant temperature is kept, is fermented 10 days；Stand-by saccharomycete obtained by step (1) is added again, and addition is 0.192 ton, and temperature control exists
25 DEG C, ferment 8 days；Third time adds stand-by saccharomycete obtained by step (1), and addition is 0.096 ton, temperature control at 25 DEG C,
Fermentation 12 days, main ferment process terminates, and now sugar fermentation brix is negative 1BX, and alcohol by volume content is 12.5%；
B, auxiliary ferment process
After main ferment process terminates, temperature control continues fermentation 30 days, auxiliary ferment process terminates, now sugar fermentation at 22 DEG C
Brix be negative 3BX alcohol by volume contents be 16.5% zymotic fluid；The temperature control of whole process takes solar energy heating, power supply
Heating and well cold water, whole process are controlled using Sp300 automation control systems；
(3) filter sterilization：By filtering fermentation liquor obtained by step (2), supernatant liquor is taken, pasteurization is carried out, obtains semi-finished product
Fermented wine；
(4) the semi-finished product fermented wine that step (3) obtains is added in distillation still and distilled, distillation still volume is 3 cubic metres, is steamed
Evaporating kettle has 6 meters of high king-posts, inside has ripple net, is exchanged heat with electric energy, 100 DEG C of distillation still bottom temperature, 82 DEG C of king-post top temperature, distillation time
For 4 hours, still-process terminated, and obtained semi-finished product Spirit, and the volume fraction of alcohol reaches 58% in Spirit；
(5) Golden flower 15kg and fruit of Chinese magnoliavine 15kg are taken, mixing is smashed, and is added 90kg distilled water and is made extractant, using microwave
Extraction extracts, and extraction equipment power is 600W, 60 DEG C of extraction temperature, extraction time 5 hours, extract is obtained, by extract
Add in step 4 gained semi-finished product Spirit, obtain the Spirit using tilia amurensis wood wasp honey as main material.
Embodiment 6
A kind of brewageing using tilia amurensis wood wasp honey as the Spirit of main material, comprises the following steps：
(1) prepared by strain：JH419 yeast strains are subjected to three-level and expand culture：JH419 yeast strains are inoculated into test tube
Culture medium, under 26 DEG C of aerobic conditions, cultivate 12 hours, obtain one-level yeast liquid；One-level yeast liquid is inoculated into triangle
Bottle culture medium, is enlarged culture, is cultivated 16 hours under 28 DEG C of aerobic conditions, obtains secondary yeast bacterium solution；Three grade fermemtation tank
Culture, secondary yeast bacterium solution is inoculated on the culture medium in fermentation tank, is enlarged culture, is cultivated under 30 DEG C of aerobic conditions
20 hours, obtain stand-by saccharomycete；
(2) fermentation procedure：
A, main ferment process
3 tons of the tilia amurensis wood wasp honey of 41 Baume degrees, enzyme values more than 7 is selected, it is 1 that mulse mass ratio is pressed in dosage bunker:2.2, add
Enter 6.6 tons of phreatic waters through permeation filtration, fermentation tank is added after being diluted, fermenter volume is 15 cubic metres, after dilution
Mulse material in add ammonium sulfate 12kg, magnesium chloride 5.4kg, citric acid 3kg and growth factor 15kg mixture nutritive salt,
15 DEG C of temperature control after well mixed, stand-by saccharomycete obtained by step (1) is added, addition is 0.364 ton, warms naturally to 25
DEG C, constant temperature is kept, is fermented 10 days；Stand-by saccharomycete obtained by step (1) is added again, and addition is 0.192 ton, and temperature control exists
25 DEG C, ferment 8 days；Third time adds stand-by saccharomycete obtained by step (1), and addition is 0.096 ton, temperature control at 25 DEG C,
Fermentation 12 days, main ferment process terminates, and now sugar fermentation brix is negative 1BX, and alcohol by volume content is 12.5%；
B, auxiliary ferment process
After main ferment process terminates, temperature control continues fermentation 30 days at 22 DEG C, and now sugar fermentation brix is negative 3BX wine
Smart volume content obtains zymotic fluid for 16.5%；The temperature control of whole process takes solar energy heating, power supply heating and well cold
Water, whole process are controlled using Sp300 automation control systems；
(3) filter sterilization：By filtering fermentation liquor obtained by step (2), supernatant liquor is taken, pasteurization is carried out, obtains semi-finished product
Fermented wine；
(4) the semi-finished product fermented wine that step (3) obtains is added in distillation still and distilled, distillation still volume is 3 cubic metres, is steamed
Evaporating kettle has 6 meters of high king-posts, inside has ripple net, is exchanged heat with electric energy, 100 DEG C of distillation still bottom temperature, 82 DEG C of king-post top temperature, distillation time
For 4 hours, still-process terminated, and obtained semi-finished product Spirit, and the volume fraction of alcohol reaches 58% in Spirit；
(5) take witloof powder 10kg, wilsonii 10kg and perilla seed 10kg, mixing to smash, add 90kg distilled water and extract
Agent, extracted using microwave extraction method, extraction equipment power is 600W, 60 DEG C of extraction temperature, extraction time 5 hours, is extracted
Liquid, extract is added in step 4 gained semi-finished product Spirit, obtains the Spirit using tilia amurensis wood wasp honey as main material.
Comparative example
A kind of brewageing using tilia amurensis wood wasp honey as the Spirit of main material, comprises the following steps：
(1) prepared by strain：Angel high activity dried yeast bacterium is subjected to three-level and expands culture：Angel high activity dried yeast is connect
Kind arrives Tube propagation base, under 26 DEG C of aerobic conditions, cultivates 12 hours, obtains one-level yeast liquid；One-level yeast liquid is connect
Kind arrives triangular flask culture medium, is enlarged culture, is cultivated 16 hours under 28 DEG C of aerobic conditions, obtains secondary yeast bacterium solution；Three
Level fermentation tank culture, secondary yeast bacterium solution is inoculated on the culture medium in fermentation tank, is enlarged culture, in 30 DEG C of aerobic bars
Cultivated 20 hours under part, obtain stand-by saccharomycete；
(2) fermentation procedure：
A, main ferment process
3 tons of the tilia amurensis wood wasp honey of 41 Baume degrees, enzyme values more than 7 is selected, it is 1 that mulse mass ratio is pressed in dosage bunker:2.2, add
Enter 6.6 tons of phreatic waters through permeation filtration, fermentation tank is added after being diluted, fermenter volume is 15 cubic metres, after dilution
Mulse material in add ammonium sulfate 12kg, magnesium chloride 5.4kg, citric acid 3kg and growth factor 15kg mixotrophism salt, mix
15 DEG C of temperature control after closing uniformly, stand-by saccharomycete obtained by step (1) is added, addition is 0.364 ton, warms naturally to 25
DEG C, constant temperature is kept, is fermented 10 days；Stand-by saccharomycete obtained by step (1) is added again, and addition is 0.192 ton, and temperature control exists
25 DEG C, ferment 8 days；Third time adds stand-by saccharomycete obtained by step (1), and addition is 0.096 ton, temperature control at 25 DEG C,
Fermentation 12 days, main ferment process terminates, and now sugar fermentation brix is negative 1BX, and alcohol by volume content is 12.5%；
B, auxiliary ferment process
After main ferment process terminates, temperature control continues fermentation 30 days, auxiliary ferment process terminates, now sugar fermentation at 22 DEG C
Brix be negative 3BX alcohol by volume contents be 16.5% zymotic fluid；The temperature control of whole process takes solar energy heating, power supply
Heating and well cold water, whole process are controlled using Sp300 automation control systems；
(3) filter sterilization：By filtering fermentation liquor obtained by step (2), supernatant liquor is taken, pasteurization is carried out, obtains semi-finished product
Fermented wine；
(4) the semi-finished product fermented wine that step (3) obtains is added in distillation still and distilled, distillation still volume is 3 cubic metres, is steamed
Evaporating kettle has 6 meters of high king-posts, inside has ripple net, is exchanged heat with electric energy, 100 DEG C of distillation still bottom temperature, 82 DEG C of king-post top temperature, distillation time
For 4 hours, still-process terminated, and obtained semi-finished product Spirit, and the volume fraction of alcohol reaches 58% in Spirit；
(5) witloof powder 15kg and matrimony vine 15kg are taken, mixing is smashed, and is added 60kg distilled water water and is made extractant, using microwave
Extraction extracts, and extraction equipment power is 600W, 80 DEG C of extraction temperature, extraction time 5 hours, extract is obtained, by extract
Add in step 4 gained semi-finished product Spirit, obtain the Spirit using tilia amurensis wood wasp honey as main material.
The composition made from the embodiment of the present invention 2 and comparative example using tilia amurensis wood wasp honey as the Spirit of main material is entered respectively
Row detection, wherein, aminoacid ingredient content analysis of the embodiment 2 using tilia amurensis wood wasp honey as the Spirit of main material is shown in Table 1, nutrition
Component content measure is shown in Table 2；Aminoacid ingredient content analysis of the comparative example using tilia amurensis wood wasp honey as the Spirit of main material is shown in Table
3, nutrient composition content measure is shown in Table 4.
Aminoacid ingredient content analysis in Spirit in the embodiment 2 of table 1
Nutrient composition content is analyzed in Spirit in the embodiment 2 of table 2
Aminoacid ingredient content analysis in the comparative example Spirit of table 3
Nutrient composition content is analyzed in the comparative example Spirit of table 2
As can be seen from the above data, the honey brewing waste mash prepared by the embodiment of the present invention 1 is applied to prepare
Spirit using tilia amurensis wood wasp honey as main material, obtained Spirit nutritive value is high, in good taste, contains several amino acids, dimension
Raw element and mineral matter, there is many medical values such as beautifying face and moistering lotion, enhancing functions of intestines and stomach, prevention of arterial hardening, hypotensive.
The foregoing is only presently preferred embodiments of the present invention, be not intended to limit the invention, it is all the present invention spirit and
Within principle, any modification, equivalent substitution and improvements made etc., it should be included in the scope of the protection.
Claims (12)
1. a kind of honey brewing waste mash, it is characterised in that the honey brewing waste mash numbering is JH419 bacterium
Strain, is preserved in China typical culture collection center, address：China, Wuhan, Wuhan University, postcode 430072, deposit number
For：CCTCC NO:M 2017287, preservation date：On May 26th, 2017.
2. a kind of preparation method of honey brewing waste mash as claimed in claim 1, it is characterised in that including following step
Suddenly：
Step 1：By wild yeasts bacterium after liquid tube culture medium is cultivated 3-5 times repeatedly, solid medium is seeded to, 20~35
DEG C culture grows bacterium colony in 36~60 hours, and bacterium colony is separated, numbered, select color and luster just, the smooth bacterium in neat in edge, surface
Drop into row triangular flask fermentation test, then choose yeast number 0.1-1.2 hundred million/liter, alcohol content it is few higher than 18.5Vol, production acid amount
Bacterium colony less than 9.8g/L is as primary saccharomycete；
Step 2：Primary saccharomycete is seeded to fermentation tank, is cultivated 24~48 hours under conditions of 20~35 DEG C, makes zymotic fluid
Viable count reaches 1.8cfu/mL；
Step 3：Bacterium mud is separated from zymotic fluid, on the basis of the bacterium mud quality isolated, be separately added into lime tree honey 1~
2wt%, 0.5~1wt% of ammonium sulfate, 0.2~0.5wt% of magnesium chloride, 0.1~0.3wt% of citric acid, growth factor 0.6~
0.8wt%, 0.3~0.5wt% of antioxidant, 0.1~0.3wt% glycerine or Tween-80 are right to form bacterium mud activity protecting agent
Bacterium mud is emulsified；
Step 4：Freeze-drying, drying condition are：- 60~-40 DEG C of pre-freezes 1~6 hour, then vacuum freeze drying, temperature for -
40~-60 DEG C, vacuum is 1~8Pa, and the time is 10~30 hours, obtains honey brewing waste mash.
3. a kind of honey brewing waste mash as claimed in claim 1 is used to brewage the steaming using tilia amurensis wood wasp honey as main material
Evaporate wine.
4. a kind of brewing method using tilia amurensis wood wasp honey as the Spirit of main material, it is characterised in that comprise the following steps：
(1) prepared by strain：The JH419 bacterial strains of claim 1 preservation are subjected to three-level and expand culture, obtain stand-by saccharomycete；
(2) fermentation procedure：
A, main ferment process
Take tilia amurensis wood wasp sweet, by mulse mass ratio 1:2.2 are diluted, and nutritive salt is added into the mulse material after dilution, temperature
15 DEG C of degree control, stand-by saccharomycete obtained by step (1) is added, on the basis of the weight of mulse material, inoculum concentration is 3~5wt%,
22~25 DEG C are warmed naturally to, is fermented 9~12 days；Stand-by saccharomycete obtained by step (1) is added again, with the weight of mulse material
On the basis of, 1~3wt% of inoculum concentration, temperature control is fermented 7~10 days at 22~25 DEG C；Third time adds to be treated obtained by step (1)
With saccharomycete, on the basis of the weight of mulse material, 0.5~2wt% of inoculum concentration, temperature control at 22~25 DEG C, fermentation 10~
13 days, main ferment process terminated；
B, auxiliary ferment process
Continue to ferment after main ferment process terminates, for temperature control at 20~22 DEG C, fermentation time is 30 days, obtains zymotic fluid；
(3) filter sterilization：By filtering fermentation liquor obtained by step (2), supernatant liquor is taken, sterilizes, obtains semi-finished product fermented wine；
(4) distillation process：The semi-finished product fermented wine that step (3) obtains is added in distillation still and distilled, 100 DEG C of distillation still bottom temperature,
82 DEG C of king-post top temperature, distill to the volume fraction of alcohol reach 58% when, still-process terminates, and obtains semi-finished product Spirit；
(5) process is allocated：Auxiliary material with healthcare function is added into microwave extracting apparatus, distilled water is added and makees extractant, extract
Rating of set is 600~1000W, 60~80 DEG C of extraction temperature, extraction time 2~5 hours, obtains extract, extract is added
In semi-finished product Spirit, the Spirit using tilia amurensis wood wasp honey as main material is obtained.
5. a kind of brewing method using tilia amurensis wood wasp honey as the Spirit of main material according to claim 4, its feature exist
In step (1) three-level expands culture and is：One-level Tube propagation, the JH419 yeast strains are inoculated into Tube propagation
Base, under 26~32 DEG C of aerobic conditions, cultivate 8~12 hours, obtain one-level yeast liquid；One-level yeast liquid is inoculated into three
Angle bottle culture medium, is enlarged culture, is cultivated 8~16 hours under 26~32 DEG C of aerobic conditions, obtains secondary yeast bacterium solution；Three
Level fermentation tank culture, secondary yeast bacterium solution is inoculated on the culture medium in fermentation tank, is enlarged culture, is had at 26~32 DEG C
Cultivated 16~20 hours under the conditions of oxygen, obtain stand-by saccharomycete.
6. a kind of brewing method using tilia amurensis wood wasp honey as the Spirit of main material according to claim 4, its feature exist
In the Baume degrees of step (2) the tilia amurensis wood wasp honey is more than 41, and enzyme values are more than 7.
7. a kind of brewing method using tilia amurensis wood wasp honey as the Spirit of main material according to claim 4, its feature exist
In, step (2) described nutritive salt, on the basis of the mulse quality, including following components：0.2~1wt% of ammonium sulfate, chlorination
0.1~2wt% of 0.05~0.5wt% of magnesium, 0.01~0.5wt% of citric acid and growth factor.
8. a kind of brewing method using tilia amurensis wood wasp honey as the Spirit of main material according to claim 4, its feature exist
In step (3) described sterilization mode is pasteurization.
9. a kind of brewing method using tilia amurensis wood wasp honey as the Spirit of main material according to claim 4, its feature exist
In step (5) described auxiliary material is one in ginseng, witloof powder, matrimony vine, sea-buckthorn, perilla seed, wilsonii, Golden flower and the fruit of Chinese magnoliavine
Kind or any several mixture.
10. a kind of brewing method using tilia amurensis wood wasp honey as the Spirit of main material according to claim 4, its feature exist
In the addition of step (5) described auxiliary material is 1 with the mass ratio of tilia amurensis wood wasp honey addition:100.
11. a kind of brewing method using tilia amurensis wood wasp honey as the Spirit of main material according to claim 4, its feature exist
In the mass ratio of the addition of step (5) described distilled water and the auxiliary material addition with healthcare function is (2~5):1.
12. a kind of brewing method using tilia amurensis wood wasp honey as the Spirit of main material according to claim 4, its feature exist
In the mass ratio of the addition and the addition of tilia amurensis wood wasp honey of step (5) described extract is (1~2.5):500.
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| CN110499229A (en) * | 2019-10-09 | 2019-11-26 | 辽宁毕方酒业科技有限公司 | A kind of preparation method of honey Spirit |
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