CN108531328A - A kind of compound strain ferments low alcohol flavored type hydromel and preparation method thereof - Google Patents

A kind of compound strain ferments low alcohol flavored type hydromel and preparation method thereof Download PDF

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Publication number
CN108531328A
CN108531328A CN201810116197.3A CN201810116197A CN108531328A CN 108531328 A CN108531328 A CN 108531328A CN 201810116197 A CN201810116197 A CN 201810116197A CN 108531328 A CN108531328 A CN 108531328A
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hydromel
preparation
low alcohol
lactic acid
ferments
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CN201810116197.3A
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CN108531328B (en
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曾朝懿
唐洁
车振明
陈廷廷
曹琳
郭书玉
刘海波
冉雪
缪瑞
曹艾琳
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Xihua University
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Xihua University
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    • C—CHEMISTRY; METALLURGY
    • C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
    • C12G—WINE; PREPARATION THEREOF; ALCOHOLIC BEVERAGES; PREPARATION OF ALCOHOLIC BEVERAGES NOT PROVIDED FOR IN SUBCLASSES C12C OR C12H
    • C12G3/00—Preparation of other alcoholic beverages
    • C12G3/02—Preparation of other alcoholic beverages by fermentation
    • C12G3/025—Low-alcohol beverages

Abstract

The invention discloses low alcohol flavored type hydromels of a kind of compound strain fermentation and preparation method thereof, the preparation method is using honey as raw material, by lactic acid bacteria and the saccharomycete after activation in proportion, temperature, time be seeded in the honey of certain pol, be prepared into low alcohol flavored type honey wine product through everfermentation, filtering, superhigh pressure technique sterilizing.The hydromel clear of the method for the present invention preparation, mouthfeel are soft, good smell remains the original bioactivity of honey, the defect that the product composition that single culture ferments is dull, taste is not good enough is overcome, there are the health-care efficacies such as spleen benefiting and stimulating the appetite, logical intestines moistening lung, beautifying face and moistering lotion, anti-aging.

Description

A kind of compound strain ferments low alcohol flavored type hydromel and preparation method thereof
Technical field
The invention belongs to hydromel processing technique fields, and in particular to a kind of compound strain ferments low alcohol flavored type hydromel And preparation method thereof.
Background technology
Honey is pure natural substance, full of nutrition, complex in composition, contains a variety of work such as micro vitamin, amino acids Property substance, have the function of nutritious tonifying and disease preventing and treating, and safe and reliable, have no toxic side effect.China has abundant bee Sweet resource, the nutritive value and health-care effect of honey are very ideal, but lack deep development.
In recent years, people’s lives level is gradually increased, and health perception constantly reinforces and the constraint of job specification, tradition White wine cannot meet the various demands in market, low alcohol flavored type hydromel improves the added value of honey industry, compensates for The market vacancy.Low alcohol flavored type hydromel not only remains the nutritive value and healthcare function of honey, even more by lactic acid bacteria and Its sugar content is greatly reduced after the fermentation of saccharomycete compound strain, does not influence original active material not only, but also pass through probiotics Metabolism produce the new nutritional ingredient such as amino acid, organic acid, assign the mouthfeel and fragrance of hydromel pleasure, pass through super-pressure Sterilization technology more can the intact nutritional ingredient retained in hydromel, color and luster is natural.
Invention content
For background technology problem encountered, the object of the present invention is to provide a kind of lactic acid bacterias and saccharomycete composite fermentation The method for preparing low alcohol flavored type hydromel.
To achieve the goals above, the present invention is realized especially by following technical scheme：
A kind of compound strain ferments the preparation method of low alcohol flavored type hydromel, includes the following steps：
1) activation of lactic acid bacteria with spread cultivation
Lactic acid bacteria culturers are inoculated in be placed in 30 DEG C of constant incubator in MRS slant mediums and are activated for 24 hours, then will Ferment 12h in the honey juice that lactic acid bacteria after activation is added after dilution, obtains lactobacillus solution；
2) activation of saccharomycete with spread cultivation
Yeast strain is inoculated in be placed in 28 DEG C of constant incubator in YPD slant mediums and activates 48h, then will Ferment 12h in the honey juice that saccharomycete after activation is added after dilution, obtains saccharomycete seed liquor；
3) fermentation of hydromel
By lactic acid bacteria culturers and yeast seeds sequentially to be no more than 1：2 viable count ratio is inoculated in dilution and goes out In honey juice after bacterium；
4) clarification of hydromel
Hydromel after fermentation is clarified by four layers of filtered through gauze；
5) sterilizing of hydromel
Wine body is packed with flexible package, is sterilized by ultra-high pressure sterilization technology.
Further, the lactic acid bacteria chooses facultatively heterofermentative bacterial strain, the viable count of lactobacillus solution not less than 1 × 106CFU/mL。
Further, the saccharomycete chooses brewer's yeast, and the viable count of saccharomycete seed liquor is not less than 1 × 105CFU/ mL。
Further, pol is 20 ° of Bx in the honey juice after the dilution sterilizing, and the sterilising conditions are 70~80 DEG C Sterilizing 10 minutes.
Further, the fermentation process of the hydromel is specially：After honey juice after sterilizing is cooled to room temperature, it will adjust The lactic acid bacteria culturers saved are first inoculated in by volume fraction 5%~8% in honey juice, and 35 DEG C of fermentations, the time is not less than 12h, then The yeast seeds liquid for accessing volume fraction 3%~6% ferments at 28 DEG C, and the time is not less than 96h.
Further, the ultra-high pressure sterilization condition is to sterilize at 350~500MPa, 10~30min.
The compound strain obtained by above-mentioned preparation method ferments low alcohol flavored type hydromel also in the protection model of the present invention In enclosing.
It not only restricts but also depends on each other for existence each other when lactic acid bacteria and saccharomycete time segment fermented and cultured, lactic acid bacteria and saccharomycete Inoculum concentration, inoculation time and fermentation temperature can influence mutual growth and Product formation, and the mouthfeel and fragrance to hydromel also have Vital influence.The inventors discovered that lactic acid bacteria appropriate and saccharomycete inoculum concentration and fermentation temperature, time, not only protect The viable count of lactic acid bacteria in hydromel has been demonstrate,proved to play the function beneficial to stomach and intestine, can more reduce generation during saccharomycetes to make fermentation Alcohol content.
Beneficial effects of the present invention are：
Hydromel wine body clear prepared by the method for the present invention, mouthfeel are soft, good smell, full of nutrition, overcome The high defect of the hydromel ingredient dullness of single culture fermentation, alcoholic strength has spleen benefiting and stimulating the appetite, logical intestines moistening lung, beautifying face and moistering lotion, prolongs The health-care efficacies such as slow aging.
Description of the drawings
Fig. 1 is the fragrance component total ion chromatogram for the hydromel that the embodiment of the present invention 1 is prepared；
Fig. 2 is the fragrance component total ion chromatogram for the hydromel that the embodiment of the present invention 2 is prepared.
Specific implementation mode
Following will be combined with the drawings in the embodiments of the present invention, and technical solution in the embodiment of the present invention carries out clear, complete Site preparation describes, it is clear that described embodiments are only a part of the embodiments of the present invention, instead of all the embodiments.It is based on Embodiment in the present invention, it is obtained by those of ordinary skill in the art without making creative efforts every other Embodiment shall fall within the protection scope of the present invention.
Embodiment 1
A kind of lactic acid bacteria and saccharomycete composite fermentation prepare low alcohol flavored type hydromel, are completed according to the following steps：
1) by lactobacillus plantarum (Lactobacillus plantarum) strain, by Xihua Univ's Fermentation Experiment Room preserves, and is aseptically inoculated in be placed in 35 DEG C of constant incubator in MRS slant mediums and activates for 24 hours, then will Bacteria suspension is made in lactobacillus plantarum after activation.Take the dilution of 30g Mel Jujubae 100mL distilled water that jujube flower honeydew pol is made to be 20 ° Bx, at 80 DEG C, sterilizing places after ten minutes to room temperature and adds lactobacillus plantarum bacteria suspension and ferment at 35 DEG C 12h, obtains plant Lactobacillus seed liquor makes lactobacillus plantarum strain viable count 1 × 107CFU/mL。
2) real by Xihua Univ's microbial fermentation by lactic acid yeast kluyveromyces (Kluyveromyceslactis) bacterial strain Room preservation is tested, is aseptically inoculated in be placed in 28 DEG C of constant incubator in YPD slant mediums and activates 48h, then Bacteria suspension is made in lactic acid yeast kluyveromyces after activation.The dilution of 30g Mel Jujubae 100mL distilled water is taken to keep jujube flower honeydew sugared Degree is 20 ° of Bx, and at 80 DEG C, sterilizing places after ten minutes to room temperature and adds lactic acid yeast kluyveromyces bacteria suspension and sent out at 28 DEG C Ferment 48h obtains lactic acid yeast kluyveromyces seed liquor, makes lactic acid yeast kluyveromyces strain viable count 1 × 105CFU/mL。
3) diluting 600g Mel Jujubaes 2000mL distilled water makes jujube flower honeydew pol be 20 ° of Bx, sterilizes 10 points at 80 DEG C It is placed after clock as the fermentation tank that capacity is 3L, is cooled to room temperature.It is first inoculated with 5% (V/V) lactobacillus plantarum strain, is sent out at 35 DEG C Ferment 48h, then the lactic acid yeast kluyveromyces strain liquid of 3% (V/V) is accessed, ferment 120h at 28 DEG C.
4) the jujube flower mulse after fermenting 7 days is clarified by four layers of filtered through gauze.
5) jujube flower mulse (150mL/ packets) after flexible package, the pressurization sterilizing 20min at 400MPa.
Soft, the good smell through jujube flower mulse clear, mouthfeel made from the above method.Using GC-MS to Mel Jujubae Wine aroma ingredient is detected, and experimental result shows its alcohol concentration 6.27%vol, more single lactic acid yeast kluyveromyces strain Fermentation reduces alcoholic strength 2.41%vol.Content of reducing sugar is 5.18g/100mL, total acid content 3.94g/100mL, such as Fig. 1 perfume Shown in gas ingredient total ion chromatogram, aroma substance mainly has 17 kinds of alcohol compound, 14 kinds of ester type compound, alkanes chemical combination 9 kinds of object, 6 kinds of acid compounds, 3 kinds of the ether compound wherein higher compound of relative amount are ethyl alcohol, benzyl carbinol, isoamyl Alcohol, palmitoleic acid ethyl ester, ethyl oleate, ethyl palmitate, ethyl acetate, hexyl acetate, pentamethylene, Pfansteihl.It presses GB2758-2012《Fermented wine and its assembled alcoholic drinks》Hygienic detection is carried out to jujube flower mulse, total plate count and coliform is not detected, The stability of its finished wine can be kept 180 days.
Embodiment 2
1) respectively by Lactobacillus brevis (Lactobacillus desidiosus) strain and lactobacillus plantarum (Lactobacillus plantarum) strain is preserved by Xihua Univ's Fermentation Experiment room, is aseptically inoculated with It is placed in 35 DEG C of constant incubator and is activated for 24 hours in MRS slant mediums, then by Lactobacillus brevis and the plant breast after activation Bacteria suspension is made in bacillus.It takes the dilution of 30g loquat honey 100mL distilled water that loquat honeydew pol is made to be 20 ° of Bx, sterilizes at 80 DEG C It is placed after ten minutes to room temperature and adds Lactobacillus brevis and lactobacillus plantarum bacteria suspension and ferment at 35 DEG C 12h, obtain Lactobacillus brevis With lactobacillus plantarum seed liquor, it is 1 × 10 to make Lactobacillus brevis and lactobacillus plantarum strain viable count8CFU/mL, and by two kinds of bacterium 1：1 is mixed and made into plastc ring.
2) by S. cervisiae (Saccharomycescerevisiae) bacterial strain, by Xihua Univ's Fermentation Experiment Room preserves, and is aseptically inoculated in be placed in 28 DEG C of constant incubator in YPD slant mediums and activates 48h, then will Bacteria suspension is made in S. cervisiae after activation.Take the dilution of 30g loquat honey 100mL distilled water that loquat honeydew pol is made to be 20 ° Bx, at 80 DEG C, sterilizing places after ten minutes to room temperature and adds S. cervisiae bacteria suspension and ferment at 28 DEG C 48h, is made wine Saccharomycete seed liquor makes S. cervisiae strain viable count 1 × 106CFU/mL。
3) diluting 600g loquat honeys 2000mL distilled water makes loquat honeydew pol be 20 ° of Bx, sterilizes 10 points at 80 DEG C It is placed after clock as the fermentation tank that capacity is 3L, is cooled to room temperature.First 7% (V/V) Lactobacillus brevis of inoculation and lactobacillus plantarum bacterium Kind mixed liquor, ferment 48h at 35 DEG C, then accesses the S. cervisiae strain liquid of 5% (V/V), and ferment 120h at 28 DEG C.
4) the loquat mulse after fermenting 7 days is clarified by four layers of filtered through gauze.
5) loquat mulse (150mL/ packets) after flexible package, the pressurization sterilizing 20min at 400MPa.
Soft, the good smell through loquat mulse clear, mouthfeel made from the above method.Using GC-MS to loquat honey Wine aroma ingredient is detected, and experimental result shows its alcohol concentration 5.91%vol, content of reducing sugar 5.90g/100mL, Total acid content is 2.16g/100mL.As shown in Fig. 2 fragrance component total ion chromatograms, aroma substance mainly has alcohols chemical combination 14 kinds of object, 17 kinds of ester type compound, 9 kinds of alkyl compound, 6 kinds of acid compounds, 11 kinds of ether compound, wherein opposite contain It is ethyl alcohol, benzyl carbinol, linalool, butyl acetate, ethyl hexanoate, caproic acid heptyl ester, isoamyl acetate, acetic acid to measure higher compound Ethyl ester, (R)-(+)-limonene, Pfansteihl.By GB2758-2012《Fermented wine and its assembled alcoholic drinks》Health is carried out to loquat mulse Detection, is not detected total plate count and coliform, the stability of finished wine can be kept 180 days.
It although an embodiment of the present invention has been shown and described, for the ordinary skill in the art, can be with Understanding without departing from the principles and spirit of the present invention can carry out these embodiments a variety of variations, modification, replace And modification, the scope of the present invention is defined by the appended.

Claims (7)

  1. The preparation method of low alcohol flavored type hydromel 1. a kind of compound strain ferments, which is characterized in that include the following steps：
    1) activation of lactic acid bacteria with spread cultivation
    Lactic acid bacteria culturers are inoculated in be placed in 30 DEG C of constant incubator in MRS slant mediums and are activated for 24 hours, it then will activation Ferment 12h in the honey juice that lactic acid bacteria afterwards is added after dilution, obtains lactobacillus solution；
    2) activation of saccharomycete with spread cultivation
    Yeast strain is inoculated in be placed in 28 DEG C of constant incubator in YPD slant mediums and activates 48h, it then will activation Ferment 12h in the honey juice that saccharomycete afterwards is added after dilution, obtains saccharomycete seed liquor；
    3) fermentation of hydromel
    By lactic acid bacteria culturers and yeast seeds sequentially to be no more than 1：After 2 viable count ratio is inoculated in dilution sterilizing Honey juice in；
    4) clarification of hydromel
    Hydromel after fermentation is clarified by four layers of filtered through gauze；
    5) sterilizing of hydromel
    Wine body is packed with flexible package, is sterilized by ultra-high pressure sterilization technology.
  2. The preparation method of low alcohol flavored type hydromel 2. a kind of compound strain according to claim 1 ferments, feature exist In the lactic acid bacteria chooses facultatively heterofermentative bacterial strain, and the viable count of lactobacillus solution is not less than 1 × 106CFU/mL。
  3. The preparation method of low alcohol flavored type hydromel 3. a kind of compound strain according to claim 1 ferments, feature exist In the saccharomycete chooses brewer's yeast, and the viable count of saccharomycete seed liquor is not less than 1 × 105CFU/mL。
  4. The preparation method of low alcohol flavored type hydromel 4. a kind of compound strain according to claim 1 ferments, feature exist In pol is 20 ° of Bx in the honey juice after the dilution sterilizing, and the sterilising conditions are 70~80 DEG C and sterilize 10 minutes.
  5. The preparation method of low alcohol flavored type hydromel 5. a kind of compound strain according to claim 1 ferments, feature exist In the fermentation process of the hydromel is specially：After honey juice after sterilizing is cooled to room temperature, the lactic acid bacteria that will regulate Strain is first inoculated in by volume fraction 5%~8% in honey juice, and 35 DEG C of fermentations, the time is not less than 12h, then accesses volume fraction 3%~6% yeast seeds liquid ferments at 28 DEG C, and the time is not less than 96h.
  6. The preparation method of low alcohol flavored type hydromel 6. a kind of compound strain according to claim 1 ferments, feature exist In the ultra-high pressure sterilization condition is to sterilize at 350~500MPa, 10~30min.
  7. 7. the low alcohol flavored type hydromel of compound strain fermentation is prepared in preparation method described in claim 1.
CN201810116197.3A 2018-02-06 2018-02-06 Compound strain fermented low-alcohol aroma-enhanced honey wine and preparation method thereof Active CN108531328B (en)

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Cited By (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN110283686A (en) * 2019-06-17 2019-09-27 河北科技大学 A kind of Chinese pear Chinese medicine compound fruit wine production technology
CN111205985A (en) * 2020-03-26 2020-05-29 满春晓 Extraction process of active bacteria for wine
CN111513280A (en) * 2019-02-01 2020-08-11 武汉市果果值道科技有限公司 Fragrant honey

Citations (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN103756846A (en) * 2014-02-14 2014-04-30 哈尔滨伟平科技开发有限公司 Method for making fermented type low-alcohol honey beverage

Patent Citations (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN103756846A (en) * 2014-02-14 2014-04-30 哈尔滨伟平科技开发有限公司 Method for making fermented type low-alcohol honey beverage

Non-Patent Citations (1)

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Title
王淼等: "蜂蜜双重发酵饮料的研制", 《蜜蜂杂志》 *

Cited By (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN111513280A (en) * 2019-02-01 2020-08-11 武汉市果果值道科技有限公司 Fragrant honey
CN110283686A (en) * 2019-06-17 2019-09-27 河北科技大学 A kind of Chinese pear Chinese medicine compound fruit wine production technology
CN111205985A (en) * 2020-03-26 2020-05-29 满春晓 Extraction process of active bacteria for wine

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