CN109609429A - A kind of red bayberry strain domestication method - Google Patents

A kind of red bayberry strain domestication method Download PDF

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CN109609429A
CN109609429A CN201910030652.2A CN201910030652A CN109609429A CN 109609429 A CN109609429 A CN 109609429A CN 201910030652 A CN201910030652 A CN 201910030652A CN 109609429 A CN109609429 A CN 109609429A
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red bayberry
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扶明明
何名芳
张红宇
丁小礼
甘易华
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    • C12N11/02—Enzymes or microbial cells immobilised on or in an organic carrier
    • C12N11/10—Enzymes or microbial cells immobilised on or in an organic carrier the carrier being a carbohydrate

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Abstract

The invention belongs to wine fermentation technical fields, disclose a kind of red bayberry strain domestication method, the yeast strain for being suitable for red hayberry wine production is tamed out using wine yeast, red hayberry wine is produced using Immobilized yeast, use nature landing red bayberry inferior fruit for primary raw material, reasonable utilization inferior fruit has gone out medical and edible dual purpose plant instead of SO2As antioxidant.Red bayberry of the present invention juicing its crushing juice rate of condition is up to 75%, takes on a red color, clear, and the smell of fruits is very sweet, coordinates with aroma, and wine body is plentiful mellow, pure fresh happy mouthfeel of feeling well, good taste, complete, coordinates agreeable to the taste free from extraneous odour；Plantation and the processing benefit for improving red bayberry, promote the large-scale production operation of redbayberry wine, drive the development of red bayberry planting industry, improve the industrialization level of red bayberry, enhance the international competitiveness of China red bayberry industry；Medical and edible dual purpose plant is selected instead of SO2As antioxidant, not only significant effect, also enhances the flavor of wine；The blank in south jiangxi market has been filled up simultaneously.

Description

A kind of red bayberry strain domestication method
Technical field
The invention belongs to brewing fruit wine technical field more particularly to a kind of red bayberry strain domestication methods.
Background technique
Currently, the prior art commonly used in the trade is such thatRed bayberry is mainly distributed on various regions on the south China the Changjiang river, wherein For the cultivated area of Ganzhou City red bayberry in 2016 up to 8000 mu or more, total output generates economic value up to 100,000 yuan up to 20,000 tons.Poplar Plum fruits nutrition value is high, rich in cellulose, mineral matter element, vitamin and a certain amount of protein, fat, pectin and 8 The kind amino acid beneficial to human body, calcium, phosphorus, iron content will be higher by more than 10 times of other fruit；Secondly, red bayberry is mainly grown in mountain Area, because being seldom contaminated, cultivation management is extensive, disease pest endangers less etc., the good reputation with " green non-pollution fruit "." book on Chinese herbal medicine Detailed outline " it records, red bayberry has the effect of " promote the production of body fluid, quench the thirst, adjust the five internal organs, wash stomach, the muddled bad odor of relieving restlessness ".But red bayberry be a kind of pole intolerant to The fruit variety of storage and transportation, fructescence concentrate on six Julys of high temperature and rainy, there is " taste change, discoloration on the two, matter on the three on the one The saying of change ".Especially in red bayberry prolific area, occur causing big due to failing to carry out marketing fresh and processing to red bayberry in time often Amount red bayberry rots, not only waste of resource, and seriously affects the economic benefit of orchard worker.Secondly, the fruit drop rate of annual red bayberry is high Up to one third, this part of fallen fruits is almost without being utilized, and therefore, how to carry out the depth of red bayberry fresh fruit even fallen fruits Processing is always the research hotspot of scholar, and by red bayberry be processed into red hayberry wine be exactly Waxberry fruit is made full use of, to improve its attached Value added most viable method.At present on Ganzhou or even national market, red bayberry deep processed product is less, mostly with fresh fruit sale, market Upper existing more mature red bayberry deep processed product is red hayberry wine, but most of red hayberry wine on sale is all soak type, fresh few fermentation Type red hayberry wine.To develop a novel waxberry fermented beverage, of the present invention group has started to have done Primary Study.
In conclusion problem of the existing technology is:
Traditional red hayberry wine impregnates Waxberry fruit, i.e., the new arbutus of picking is soaked in the white wine of alcohol in high concentration Middle a period of time, cranberry juice penetrate into wine liquid, and wine also enters in waxberry flesh, and obtained red hayberry wine and Waxberry fruit can be same When it is edible.In recent years, the processing and research of China's red hayberry wine gradually turn to brewing type red hayberry wine from immersion type red bayberry wine, but often adopt With the yeast spontaneous fermentation in wine yeast fermentation and air and pericarp.The wine of the above traditional bacterial classification fermenting and producing is certain Weakness, wine yeast is not acidproof, grows slowly in cranberry juice, and the wine of production has heavier biacetyl taste, need to store for a long time It can mitigate；Natural yeast fermentation, yeast specie and miscellaneous bacteria are more, and bacterium easily grows, and alcoholic strength is low, there is fermentation peculiar smell.
Solve the difficulty and meaning of above-mentioned technical problem:
For above situation, wine yeast is inoculated into various concentration gradient cranberry juice by the present invention respectively from slant tube Culture medium in, cultivated 2 days at 30 DEG C, observe bubble production, using counting method of blood cell survey cell concentration, take red bayberry The dilution that Normal juice concentration is higher and cell concentration is big applies plate (adding 2% nutrient agar in cranberry juice, solid medium is made), and 30 It is cultivated at DEG C, picking maximum bacterium colony as far as possible constantly repeats above operation, until yeast occur plays ferment in higher concentration cranberry juice Time within 24 hours, takes fermentation liquid dilution to apply plate, and picking macrocolony applies inclined-plane and saves.Pass through the more of wine yeast The yeast strain for being suitable for red hayberry wine production is tamed out in secondary domestication.Grape wine ferment fermenting speed after domestication is fast, and produces Red hayberry wine take on a red color, clear, the smell of fruits is very sweet, with aroma coordinate, wine body is plentiful mellow, pure fresh happy mouthfeel of feeling well, taste Road is pure, complete, coordinates agreeable to the taste free from extraneous odour.
Summary of the invention
In view of the problems of the existing technology, the present invention provides a kind of red bayberry strain domestication methods.
The invention is realized in this way a kind of red bayberry strain domestication method, the red bayberry strain domestication method includes following Step:
(1) cranberry juice quality is prepared than content 20%, 4-6 ° of Bx wort quality than the culture solution 100ml of content 80%, is added The yeast 10ml for entering activation is cultivated at a temperature of 30 DEG C, first 12 hours logical oxygen 3 times, and every 4 hours logical primary；Stop after 12 hours Logical oxygen, culture are greater than 2.5 × 10 to there is a large amount of bubbles, detection yeast concentration8When a/ml, next step operation is carried out；
(2) cranberry juice quality is prepared than content 40%, 4-6 ° of Bx wort quality than content 60%, sugar addition to 20 ° of Bx Culture solution 100ml, the yeast 10ml of culture is added, is cultivated at a temperature of 30 DEG C, logical oxygen is primary within every 4 hours first 16 hours；16 Stop logical oxygen after hour, culture is greater than 2.5 × 10 to there is a large amount of bubbles, detection yeast concentration8When a/ml, carry out in next step Operation；
(3) cranberry juice quality is prepared than content 60%, 4-6 ° of Bx wheat juice content 40%, the culture of sugar addition to 20 ° of Bx Liquid 100ml is added the quality of culture than yeast 10ml, cultivates at a temperature of 30 DEG C, and logical oxygen is primary within every 4 hours first 20 hours；20 Stop logical oxygen after hour, culture is greater than 2.5 × 10 to there is a large amount of bubbles, detection yeast concentration8When a/ml, carry out in next step Operation；
(4) cranberry juice proportion containing quality 80%, 4-6 ° of Bx wheat juice proportion containing quality 80%, sugar addition to 20 ° of Bx are prepared Culture solution 100ml, the yeast 10ml of culture is added, is cultivated at a temperature of 30 DEG C, logical oxygen is primary within every 4 hours first 24 hours；24 Stop logical oxygen after hour, culture is greater than 2.5 × 10 to there is a large amount of bubbles, detection yeast concentration8When a/ml, carry out in next step Operation；
(5) cranberry juice quality is prepared than content 100%, and previous step is added in the culture solution 100ml of sugar addition to 20 ° of Bx Suddenly the yeast 10ml cultivated is cultivated at a temperature of 30 DEG C, and logical oxygen is primary within every 4 hours first 28 hours；Stop logical oxygen, training after 28 hours It supports to there are a large amount of bubbles, detection yeast concentration is greater than 2.5 × 108When a/ml, next step operation is carried out；
(6) by gained Yeast Cultivation liquid, aseptically 1000r/min is centrifuged 10min, and incline supernatant, with sterile life Salt water washing thalline is managed, then is centrifuged to obtain wet thallus, sterile water is added, bacteria suspension is made；
(7) 2% sodium alginate and 6% polyvinyl alcohol carrier solution are prepared after sterilization and cooling, is mixed with bacteria suspension Even, embedding bacterium amount is greater than 4.7 × 10 in gel7Cfu/ml is injected into crosslinking agent CaCl with syringe2In solution, formed small Ball hardens 4h in crosslinking agent, with sterile water washing；
(8) the embedding bacterium bead 10 that will be prepared in step (7), is placed in 100ml cranberry juice quality than 100% pol of content It in the culture solution of 20 ° of Bx, is cultivated at a temperature of 30 DEG C, the preceding every 4 hours logical oxygen of 12h is primary, stops logical oxygen after 12h, culture is to out Now a large amount of bubbles；
(9) destruction step (8) embeds bacterium bead, is placed in cranberry juice quality than content 100%, sugar addition to 20 ° of Bx Culture solution 100ml in, cultivated at a temperature of 30 DEG C, logical oxygen is primary within every 4 hours first 28 hours；Stop logical oxygen, training after 28 hours It supports to there are a large amount of bubbles, detection yeast concentration is greater than 2.5 × 108A/ml；
(10) step (6), (7), (8), (9) are repeated, until the embedding bacterium bead of production can play ferment interior for 24 hours, generate wine Essence, as domestication are completed.
Further, producing for cranberry juice includes:
(1), the selection of raw material: landed based on red bayberry fruit naturally, being also possible to fresh ripe red bayberry, remove it is corrupt, overdone, Rotten red bayberry fruit；
(2), impregnate: the new arbutus cleared up being put into 3% saline solution and is impregnated about 15 to 20 minutes；
(3), clean: the red bayberry impregnated being placed in pure water and cleans 2-3 minutes to remove salt；
(4), it is enucleated, takes juice: soaked Waxberry enucleation is beaten using red bayberry juicing machine；In two steps to red bayberry pulp into Row filtering carries out coarse filtration to red bayberry pulp first with the vibrating screen of filter opening size about 0.5mm, recycles gauze good to coarse filtration Pulp carries out refined filtration.
Further, Angel wine yeast water activation chooses Angel wine active dry yeast, after high-temperature sterilization is added In the wheat juice of 4-6 ° of Bx concentration, wheat juice dosage is 5-10 times of dry ferment；It is cultivated at 30 DEG C, it is living every shaking flask 2 minutes 10 minutes Change 2 hours.
Further, the red bayberry juicing condition crushing juice rate 75%.
Further, yeast strain normal fermentation under 3.0 environment above of pH value；The fragrance of vinosity is good；Yeast agglutination Property is strong.
In conclusion advantages of the present invention and good effect are as follows: (1) strain domestication is innovated, and traditional red hayberry wine is to red bayberry fruit It is impregnated in fact, i.e., the new arbutus of picking is soaked in a period of time, cranberry juice in the white wine of alcohol in high concentration and penetrates into wine In liquid, wine is also entered in waxberry flesh, and obtained red hayberry wine and Waxberry fruit can be eaten simultaneously.In recent years, China's red hayberry wine Processing and research gradually turns to brewing type red hayberry wine from immersion type red bayberry wine, but frequently with wine yeast fermentation and air with Yeast spontaneous fermentation in pericarp.The certain weakness of the wine of the above traditional bacterial classification fermenting and producing, wine yeast is not acidproof, It is grown slowly in cranberry juice, the wine of production has heavier biacetyl taste, and need to store can just mitigate for a long time；Natural yeast fermentation, yeast Type and miscellaneous bacteria are more, and bacterium easily grows, and alcoholic strength is low, there is fermentation peculiar smell.For above situation, the present invention selects wine yeast By repeatedly taming, the yeast strain for being suitable for red hayberry wine production is tamed out.
(2) immobilization fermentation is innovated, and produces red hayberry wine using Immobilized yeast, compared with free cell fermentation, Gu Surely it is lower to change fermentating wine residual sugar content, is conducive to produce dry type waxberry wine.It is distinctive dark red that red bayberry is presented in its fruit wine color Color, it is more strong tempting compared to the brownish red of free cell fermentation wine liquid.Yeast is easy to wine liquid separation, and wine liquid clarification is saturating It is bright, it is easy to carry out the clarification activities of next step, energy consumption is few.Immobilized cell not only contributes to enhancing wine liquid color in 25 DEG C of fermentations Pool, and wine liquid residual sugar amount is low, and mouthfeel is soft, and fruity is pleasant.
(3) use nature landing red bayberry inferior fruit for primary raw material, reasonable utilization inferior fruit increases the added value of red bayberry, mentions The plantation of high red bayberry and processing benefit promote the large-scale production operation of redbayberry wine, drive the development of red bayberry planting industry, The industrialization level of red bayberry is improved, the international competitiveness of China red bayberry industry is enhanced.
(4) color protection is innovated, SO2It is that antioxidant and preservative in fruit, fruit juice and fruit wine is added in license in the world. SO2In grape wine in addition to making antioxidant and preservative, the pigment in red grape is also dissolved, acid is increased and increases grape wine wind The effect of taste, since grape grape wine all adds SO2Fermentation, lacks SO2Grape grape wine just shows and does not seek fame and wealth.But SO2There is certain damage to health Evil, sulfur dioxide and its derivative not only have toxicological effect to respiratory apparatus, to brain, the heart, liver, stomach, intestines, spleen, thymus gland, kidney, testis Ball and bone marrow cell have toxicological effect, and are a kind of noxious material with a variety of toxic effects, SO in dry wine2Amount control Not at that time, the adverse reaction of dry larynx is had.Green fruit wine should not contain SO2.The present invention is the production novel hair of green high quality red bayberry Ferment drink, it is necessary to replace SO using natural anti-oxidation plant2Make preservative and antioxidant.Project has been selected a variety of with antioxygen Change the plant with antibacterial action, into red hayberry wine test is repeatedly brewed with cranberry juice mixed fermentation, has selected dual-purpose of drug and food finally Plant replaces SO2As antioxidant, not only significant effect, also enhances the flavor of wine.
(5) region is innovated, and mature redbayberry wine and its drink, the present invention do not fill up south jiangxi in the market at present The blank in south jiangxi market.
Detailed description of the invention
Fig. 1 is red bayberry strain domestication method flow diagram provided in an embodiment of the present invention.
Specific embodiment
In order to make the objectives, technical solutions, and advantages of the present invention clearer, with reference to embodiments, to the present invention It is further elaborated.It should be appreciated that the specific embodiments described herein are merely illustrative of the present invention, it is not used to Limit the present invention.
The present invention is directed to through juicing, color protection, sterilizing, access saccharomycetes to make fermentation to land red bayberry fruit naturally as primary raw material, Novel waxberry fermented beverage through subsequent allotment production alcoholic strength low, not only reasonable utilization inferior fruit was to improve added value, but also exploitation It is a kind of it is beautiful in colour, the smell of fruits is very sweet, the novel waxberry fermented beverage widely loved by the majority of consumers of sweet and sour taste.Grape wine ferment Female (being purchased from Angel Yeast Co., Ltd, wine yeast rv171).
As shown in Figure 1, red bayberry strain domestication method provided in an embodiment of the present invention the following steps are included:
S101: optimization red bayberry juicing condition improves its crushing juice rate；
S102: to juice pol, acidity, physical and chemical index, microbiological indicator research after landing red bayberry juicing, to reach every batch of Secondary product parameters are consistent；
S103: wine yeast is tamed using the culture medium that red bayberry juice is prepared, is then expanded with triangular flask Big culture, the vigorous strain of growth and breeding can be used directly for fermentation, to adapt to the strong acid environment of red bayberry juice；
S104: screening natural reduces the discoloration of anthocyanin in red hayberry wine, increases to replace SO2 antioxidant Add product quality and nutritive value；
S105: the immobilization wine yeast material of suitable concentration is filtered out, to keep best fermentation activity；
S106: filtering out optimal inoculum of dry yeast, fermentation temperature, fermentation time, sugaring amount, to reach best product matter Amount；
S107: filtering out suitable clarifying agent, while determining optimal clarifier concentration, to guarantee the novel drink of red bayberry fermentation Product it is bright；
S108: allotment is standardized to the color of final products, fragrance, pol, acidity.
Red bayberry strain domestication method provided in an embodiment of the present invention specifically includes the following steps:
(1) cranberry juice is produced
(1), the selection of raw material: landed based on red bayberry fruit naturally, being also possible to fresh ripe red bayberry, remove it is corrupt, overdone, Rotten red bayberry fruit.
(2), impregnate: the new arbutus cleared up being put into 3% saline solution and is impregnated about 15 to 20 minutes.
(3), clean: the red bayberry impregnated being placed in pure water and cleans 2-3 minutes to remove salt.
(4), it is enucleated, takes juice: soaked Waxberry enucleation is beaten using red bayberry juicing machine.In two steps to red bayberry pulp into Row filtering carries out coarse filtration to red bayberry pulp first with the vibrating screen of filter opening size about 0.5mm, recycles gauze good to coarse filtration Pulp carries out refined filtration.
(2) Angel wine yeast water activation
Angel wine active dry yeast is chosen, after addition high-temperature sterilization in the wheat juice of 4-6 ° of Bx concentration, wheat juice dosage is 5-10 times of dry ferment.It cultivates at 30 DEG C, every shaking flask 2 minutes 10 minutes, activates 2 hours.
(3) it tames
(1), the culture solution of cranberry juice content 20% (mass ratio), 4-6 ° of Bx wheat juice content 80% (mass ratio) is prepared 100ml is added the yeast 10ml of step (2) activation, cultivates at a temperature of 30 DEG C, first 12 hours logical oxygen 3 times, and every 4 hours logical one It is secondary.Stop logical oxygen after 12 hours, culture is greater than 2.5 × 10 to there is a large amount of bubbles, detection yeast concentration8When a/ml, carry out down Single stepping.
(2) cranberry juice content 40% (mass ratio), 4-6 ° of Bx wheat juice content 60% (mass ratio) are prepared, sugar addition is extremely The culture solution 100ml of 20 ° of Bx is added the yeast 10ml of previous step culture, cultivates at a temperature of 30 DEG C, first 16 hours every 4 small When logical oxygen it is primary.Stop logical oxygen after 16 hours, culture is greater than 2.5 × 108/ml to there is a large amount of bubbles, detection yeast concentration When, carry out next step operation.
(3) cranberry juice content 60% (mass ratio), 4-6 ° of Bx wheat juice content 40% (mass ratio) are prepared, sugar addition is extremely The culture solution 100ml of 20 ° of Bx is added the yeast 10ml of previous step culture, cultivates at a temperature of 30 DEG C, first 20 hours every 4 small When logical oxygen it is primary.Stop logical oxygen after 20 hours, culture is greater than 2.5 × 108/ml to there is a large amount of bubbles, detection yeast concentration When, carry out next step operation.
(4) cranberry juice content 80% (mass ratio), 4-6 ° of Bx wheat juice content 80% (mass ratio) are prepared, sugar addition is extremely The culture solution 100ml of 20 ° of Bx is added the yeast 10ml of previous step culture, cultivates at a temperature of 30 DEG C, first 24 hours every 4 small When logical oxygen it is primary.Stop logical oxygen after 24 hours, culture is greater than 2.5 × 10 to there is a large amount of bubbles, detection yeast concentration8A/ml When, carry out next step operation.
(5) cranberry juice content 100% (mass ratio) is prepared, the culture solution 100ml of sugar addition to 20 ° of Bx is added upper one The yeast 10ml of step culture is cultivated at a temperature of 30 DEG C, and logical oxygen is primary within every 4 hours first 28 hours.Stop logical oxygen after 28 hours, Culture is greater than 2.5 × 10 to there is a large amount of bubbles, detection yeast concentration8When a/ml, next step operation is carried out.
(6) by gained Yeast Cultivation liquid, aseptically 1000r/min is centrifuged 10min, and incline supernatant, with sterile life Salt water washing thalline is managed, then is centrifuged to obtain wet thallus, sterile water is added, certain density bacteria suspension is made.
(7) 2% sodium alginate and 6% polyvinyl alcohol carrier solution are prepared after sterilization and cooling, is mixed with bacteria suspension Even, embedding bacterium amount is greater than 4.7 × 10 in gel7Cfu/ml is injected into crosslinking agent CaCl2 solution with syringe, is formed small Ball hardens 4h in crosslinking agent.With sterile water washing.
(8) the embedding bacterium bead 10 that will be prepared in step (7) is placed in 100ml cranberry juice content 100% (mass ratio) sugar It spends in the culture solution of 20 ° of Bx, is cultivated at a temperature of 30 DEG C, the preceding every 4 hours logical oxygen of 12h is primary, stops logical oxygen after 12h, culture is extremely There are a large amount of bubbles.
(9) destruction step (8) embeds bacterium bead, is placed in cranberry juice content 100% (mass ratio), sugar addition is to 20 ° It in the culture solution 100ml of Bx, is cultivated at a temperature of 30 DEG C, logical oxygen is primary within every 4 hours first 28 hours.Stop logical oxygen after 28 hours, Culture is greater than 2.5 × 10 to there is a large amount of bubbles, detection yeast concentration8A/ml.
(10) step (6), (7), (8), (9) are repeated, until the embedding bacterium bead of production can play ferment interior for 24 hours, generate wine Essence, as domestication are completed.
Red bayberry strain domestication method provided in an embodiment of the present invention makes red bayberry novel fermentation drink special yeast performance more Stablize, red bayberry novel fermentation drink technology is more perfect, reasonable, and product quality is more stable, red bayberry novel fermentation drink tool There are good color, smell, taste, shape and nutrition, specific targets are as follows:
1 technical indicator
(1) red bayberry squeezes the juice its crushing juice rate of condition up to 75%.
(2) after the juicing of every batch of landing red bayberry the qualified research of juice pol, acidity, physical and chemical index, microbiological indicator and Substantially it is consistent.
(3) yeast strain for going out to be suitable for red hayberry wine production using wine yeast training, makes red bayberry novel fermentation drink Saccharomycete has following performance:
A, growing numerous length, to grow speed fast, can rapidly become dominant microflora in red bayberry novel fermentation drink fermentation process, contract Short ferment time；
B, have acid-fast ability, can under 3.0 environment above of pH value normal fermentation；
C, there are higher alcohol appropriate and esters generative capacity, the fragrance of vinosity is good；
D, yeast compendency is strong, and it is low to form foam ability.
(4) it determines condition of color protection, red bayberry novel fermentation drink is made to keep the original color of red bayberry.
(5) it determines fixing condition, makes fermented beverage more clear, be easy to subsequent clarification work.
(6) optimal conditions of fermentation is determined, the red bayberry novel fermentation drink wine taste produced is newly clear, and anthocyanin content is kept Good, fruity is more rich, and stabilized product quality simultaneously reaches respective country standard.
(7) best clarification condition is determined, to guarantee the transparency of red bayberry fermented beverage.
2 product parameters
(1) organoleptic indicator
It takes on a red color, clear, the smell of fruits is very sweet, coordinates with aroma, and wine body is plentiful mellow, pure fresh happy mouthfeel of feeling well, taste Road is pure, complete, coordinates agreeable to the taste free from extraneous odour.Without twenty-twenty vision visible foreign.
(2) physical and chemical index
Alcoholic strength % (% (V/V), 20 DEG C), product are the low Wine drink of 3-6 degree；
Total reducing sugar (with glucose meter, g/L)≤15；
Total acid (with citrometer, g/L) 10~12；
Total so2 (mg/L)≤250；
(3) microbiological indicator
Total number of bacteria (cfu/mL)≤50；
Escherichia coli (cfu/100mL)≤3；
Pathogenic bacteria must not detect.
Red bayberry strain domestication method provided in an embodiment of the present invention
(1) optimization red bayberry juicing condition, improves its crushing juice rate.
(2) product parameters standardization before red bayberry juice ferments refers to juice pol, acidity, physics and chemistry after landing red bayberry juicing Mark, microbiological indicator research, are consistent with reaching every batch of product parameters.
(3) domestication of fermentation waxberry yeast seeds carries out wine yeast using the culture medium that red bayberry juice is prepared Domestication, is then expanded culture with triangular flask, and the vigorous strain of growth and breeding can be used directly for fermentation, to adapt to red bayberry fruit The strong acid environment of juice.
(4) the condition of color protection optimization of cranberry juice, screens natural, to replace SO2 antioxidant, reduces red bayberry The discoloration of anthocyanin in wine increases product quality and nutritive value.
(5) optimization of immobilization wine yeast condition filters out the immobilization wine yeast material of suitable concentration, with Keep best fermentation activity.
(6) optimization of saccharomycetes to make fermentation cranberry juice condition, when filtering out optimal inoculum of dry yeast, fermentation temperature, fermentation Between, sugaring amount, to reach best product quality.
(7) screening for clarifying condition filters out suitable clarifying agent, while determining optimal clarifier concentration, to guarantee Red bayberry ferment Novel beverage it is bright.
(8) product preparing is standardized allotment to the color of final products, fragrance, pol, acidity.
The foregoing is merely illustrative of the preferred embodiments of the present invention, is not intended to limit the invention, all in essence of the invention Made any modifications, equivalent replacements, and improvements etc., should all be included in the protection scope of the present invention within mind and principle.

Claims (7)

1. a kind of red bayberry strain domestication method, which is characterized in that the red bayberry strain domestication method is by wine yeast from inclined-plane Test tube is inoculated into respectively in the culture medium of various concentration gradient cranberry juice, is cultivated 2 days at 30 DEG C, and observation bubble generates feelings Condition surveys cell concentration using counting method of blood cell, and the dilution that original juice of red bayberry concentration is higher and cell concentration is big is taken to apply plate, cranberry juice In plus 2% nutrient agar, solid medium is made, is cultivated at 30 DEG C, picking maximum bacterium colony as far as possible constantly repeats above operation, Until yeast occur played the ferment time within 24 hours in higher concentration cranberry juice, fermentation liquid dilution is taken to apply plate, picking Macrocolony applies inclined-plane and saves.
2. red bayberry strain domestication method as described in claim 1, which is characterized in that the red bayberry strain domestication method include with Lower step:
(1) cranberry juice quality is prepared than content 20%, 4-6 ° of Bx wort quality than the culture solution 100ml of content 80%, is added and is lived The yeast 10ml of change is cultivated at a temperature of 30 DEG C, first 12 hours logical oxygen 3 times, and every 4 hours logical primary；Stop logical oxygen after 12 hours, Culture is greater than 2.5 × 10 to there is a large amount of bubbles, detection yeast concentration8When a/ml, next step operation is carried out；
(2) cranberry juice quality is prepared than content 40%, 4-6 ° of Bx wort quality than content 60%, the training of sugar addition to 20 ° of Bx The yeast 10ml of culture is added in nutrient solution 100ml, cultivates at a temperature of 30 DEG C, and logical oxygen is primary within every 4 hours first 16 hours；16 hours Stop logical oxygen afterwards, culture is greater than 2.5 × 10 to there is a large amount of bubbles, detection yeast concentration8When a/ml, next step operation is carried out；
(3) cranberry juice quality is prepared than content 60%, 4-6 ° of Bx wheat juice content 40%, the culture solution of sugar addition to 20 ° of Bx The yeast 10ml of culture is added in 100ml, cultivates at a temperature of 30 DEG C, and logical oxygen is primary within every 4 hours first 20 hours；Stop after 20 hours Only lead to oxygen, culture is greater than 2.5 × 10 to there is a large amount of bubbles, detection yeast concentration8When a/ml, next step operation is carried out；
(4) cranberry juice proportion containing quality 80%, 4-6 ° of Bx wheat juice proportion containing quality 80%, the training of sugar addition to 20 ° of Bx are prepared The yeast 10ml of culture is added in nutrient solution 100ml, cultivates at a temperature of 30 DEG C, and logical oxygen is primary within every 4 hours first 24 hours；24 hours Stop logical oxygen afterwards, culture is greater than 2.5 × 10 to there is a large amount of bubbles, detection yeast concentration8When a/ml, next step operation is carried out；
(5) cranberry juice quality is prepared than content 100%, and previous step training is added in the culture solution 100ml of sugar addition to 20 ° of Bx Feeding yeast 10ml is cultivated at a temperature of 30 DEG C, and logical oxygen is primary within every 4 hours first 28 hours；Stop logical oxygen after 28 hours, culture is extremely There are a large amount of bubbles, detection yeast concentration is greater than 2.5 × 108When a/ml, next step operation is carried out；
(6) by gained Yeast Cultivation liquid, aseptically 1000r/min is centrifuged 10min, and incline supernatant, with sterile physiological salt Water washing thallus, then it is centrifuged to obtain wet thallus, sterile water is added, bacteria suspension is made；
(7) 2% sodium alginate and 6% polyvinyl alcohol carrier solution are prepared after sterilization and cooling, is uniformly mixed with bacteria suspension, coagulated Embedding bacterium amount is greater than 4.7 × 10 in glue7Cfu/ml is injected into crosslinking agent CaCl with syringe2In solution, bead is formed, is being handed over 4h is hardened in connection agent, with sterile water washing；
(8) the embedding bacterium bead 10 that will be prepared in step (7), is placed in 100ml cranberry juice quality than 20 ° of content 100%, pol It in the culture solution of Bx, is cultivated at a temperature of 30 DEG C, the preceding every 4 hours logical oxygen of 12h is primary, stops logical oxygen after 12h, and culture is big to occurring Measure bubble；
(9) destruction step (8) embeds bacterium bead, is placed in cranberry juice quality than content 100%, the training of sugar addition to 20 ° of Bx It in nutrient solution 100ml, is cultivated at a temperature of 30 DEG C, logical oxygen is primary within every 4 hours first 28 hours；Stop logical oxygen after 28 hours, culture is extremely There are a large amount of bubbles, detection yeast concentration is greater than 2.5 × 108A/ml；
(10) step (6), (7), (8), (9) are repeated, until the embedding bacterium bead of production can play ferment interior for 24 hours, generate alcohol, i.e., It is completed for domestication.
3. red bayberry strain domestication method as claimed in claim 2, which is characterized in that producing for cranberry juice include:
(1), the selection of raw material: based on landing red bayberry fruit naturally, it is also possible to fresh ripe red bayberry, removes corrupt, overdone, rotten Red bayberry fruit；
(2), impregnate: the new arbutus cleared up being put into 3% saline solution and is impregnated about 15 to 20 minutes；
(3), clean: the red bayberry impregnated being placed in pure water and cleans 2-3 minutes to remove salt；
(4), it is enucleated, takes juice: soaked Waxberry enucleation is beaten using red bayberry juicing machine；Red bayberry pulp was carried out in two steps Filter carries out coarse filtration to red bayberry pulp first with the vibrating screen of filter opening size about 0.5mm, the pulp for recycling gauze good to coarse filtration Carry out refined filtration.
4. red bayberry strain domestication method as claimed in claim 2, which is characterized in that Angel wine yeast water activation, choosing Angel wine active dry yeast is taken, after addition high-temperature sterilization in the wheat juice of 4-6BX concentration, wheat juice dosage is the 5-10 of dry ferment Times；It cultivates at 30 DEG C, every shaking flask 2 minutes 10 minutes, activates 2 hours.
5. red bayberry strain domestication method as claimed in claim 2, which is characterized in that the red bayberry juicing condition crushing juice rate 75%.
6. red bayberry strain domestication method as claimed in claim 2, which is characterized in that the yeast strain is in 3.0 or more pH value Normal fermentation under environment；The fragrance of vinosity is good；Yeast compendency is strong.
7. a kind of red bayberry fermented beverage that red bayberry strain domestication method obtains as described in claim 1~6 any one.
CN201910030652.2A 2019-01-14 2019-01-14 A kind of red bayberry strain domestication method Withdrawn CN109609429A (en)

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Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN110042094A (en) * 2019-05-21 2019-07-23 张红宇 A kind of cranberry juice immobilization fermentation method

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN110042094A (en) * 2019-05-21 2019-07-23 张红宇 A kind of cranberry juice immobilization fermentation method

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Application publication date: 20190412