CN109880717A - Fruit grain song preparation method for the brewing of mango fruit grain wine - Google Patents
Fruit grain song preparation method for the brewing of mango fruit grain wine Download PDFInfo
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Abstract
A kind of fruit grain song preparation method for the brewing of mango fruit grain wine, the fruit grain song preparation method is the following steps are included: (1) saccharomyces cerevisiae strain activates；(2) preparation of mango pulp；(3) preparation of culture medium；(4) saccharomyces cerevisiae high temperature resistant is tamed；(5) the resistance to peracid domestication of saccharomyces cerevisiae；(6) saccharomyces cerevisiae ethanol-tolerant is tamed；(7) 2 grades of koji preparations of head mold；(8) 3 grades of curtain koji preparations of head mold；(9) 3 grades of wheat bran koji preparations of yeast；(10) it is bent to be mixed and made into fruit grain for double bacterium: taking 3 grades of wheat bran kojis of 3 grades of curtain kojis of head mold and yeast to be uniformly mixed with the ratio of 3:1, it is bent that fruit grain is made.The application has tamed high temperature, the dedicated saccharomyces cerevisiae of high Humid Area fruit-mango fruit grain wine, it can be used for making mango fruit wine, mango fruit grain wine, it is compared with vin ordinaire saccharomyces cerevisiae, its high temperature resistant, resistance to peracid performance more preferably, for other types fruit, other regional fruit wine and fruit grain wine brewage process provide new thinking.
Description
Technical field
The invention belongs to food processing technology field more particularly to a kind of fruit grain song preparations for the brewing of mango fruit grain wine
Method.
Background technique
The torrid zones such as mango, the distinctive fruit in subtropical zone have the characteristics that pol is high, moisture is sufficient, and are located in high temperature, high wetland
Area, cause its not storage tolerance the characteristics of, this situation limits the health value of the high sugar fruit in the torrid zone and the hair of economic value
It waves.It is made into Fermented Fruit Wine, is able to extend the industrial chain of tropical fruit (tree), produces the wine products of high added value.It is existing
Fermented type mango wine product have the characteristics that flavor is thin, mouthfeel is single, can be abundant by modes such as abundant fermentation raw materials
Product mouthfeel.
Cassava originates in Brazil, and present whole world torrid areas is cultivated extensively, has century-old cultivation history, good fortune in China
It builds, there are cultivation in Taiwan, Guangdong, Hainan, Guangxi, the provinces and regions such as Guizhou and Yunnan.Its root tuber starch rich in, it is main to use
Way be eat, feeding and industrial development, the tropical and subtropical zone area in China be mainly used for feed and extract starch.Its price is low
It is honest and clean, cultivation management is extensive, yield is high, and content of starch is abundant, can be used for the substitution of starch raw material in drinks brewing, it is also possible to
Make the fermentation of starchy material in fruit grain wine.
Drinks at present on the market is in the majority with fruit wine and grain wine, is made using individual fruity raw material or grain as raw material
The traditional drinks of system, fruit and fruit grain wine are a kind of new type fruit wine products, and being is raw material, use by fruit and starchiness grain
Not only contain fruit wine faint scent, but also the new type fruit wine product with the mellow sense of rice wine made from traditional wine fermentation mode, have both plentiful
Mouthfeel and nutrition abundant.
Need to use zymophyte in the brewing process of wine, different zymophytes during the fermentation, the kind of metabolite
All there is different degrees of difference in class and quantity.Good special bacteria can brew flavor and protrude, fruit wine best in quality,
And effectively harmful microbe can be inhibited to breed, go on smoothly wine fermentation process.Currently, employed in fruit wine production
The characteristics of strain majority is grape wine special yeast, this primary yeast is the production technology for grape wine developed, at it
Production effect in its fruit wine is not too much ideal, less to the development and application of the tropical fruit (tree)s fruit wine such as mango.Fruit grain wine is dedicated
The research of fermentation distiller's yeast is even more very rare.
In addition to saccharomyces cerevisiae during wine brewing, mould is also the function bacterium being widely present, and is the weight of China distiller's yeast microorganism
Component part is wanted, has the advantages that saccharifying power is strong, and a variety of substances for influencing drinks flavor can be generated, in the fermentation process of wine
Irreplaceable role is played, the mould for being usually used in wine brewing includes rhizopus, aspergillus, mucor, Absidia, Penicillium
Deng.Wherein head mold is widely present in various wine brewing distiller's yeasts as a kind of extremely strong mould of saccharifying power.Head mold is during wine brewing
It plays an extremely important role.
Document introduction at present, a kind of preparation method of silk fabric silk floss fruit wine (application number: CN201610067406.0, the applying date:
2016.01.30), introduction is apple juice for raw material, the access Rhizopus oryzae, Issatchenkia orientalis, Bi Shi in sorghum saccharified liquid
Fermentation liquid is obtained after being fermented after yeast, saccharomyces cerevisiae with certain proportion access fruit juice liquid, pomace, is obtained by techniques such as filterings
To pomace, pomace is added in fermentation liquid after expanding treatment, finally obtains fruit wine.The method uses fruit and starchiness
Grain obtains apple fruit wine as raw material, but does not tame for liquor-making raw material to strain, obtains wine of targetedly making wine
It is bent.
Document introduction, a kind of glutinous rice Fragrant fruit wine brewing method (application number: CN201610120094.5, the applying date:
2016.03.03), introduction be using passion fruit is raw material, glutinous rice and white granulated sugar for auxiliary material, using rice wine koji and fruit wine yeast into
Row composite fermentation simultaneously uses fruit wine made of fermenting twice and for a long time 80 DEG C of thermostatic roasting wine techniques, and such mode also highlights
Wine-making technology does not introduce the preparation of the dedicated wine brewing distiller's yeast of starch, fruit raw material.
A kind of mango wine and preparation method thereof, Application Number (patent): CN201310501360.5, the applying date:
2013.10.22, a kind of mango wine is disclosed, which is by wild mango and the white wine ratio of 1:2~1:4 in mass ratio
Mixing immersion obtains.When preparation, 40~60 degree of white wine are first prepared；Mango is cleaned again and is dried, white wine obtained above is set
In in wine vat, mango in mass ratio: white wine is that wild mango is added in white wine and impregnates by the ratio of 1:2~1:4；By wine
Potting mouth is stored in the constant temperature kiln of underground at least 12 months or more；It will finally dispense and beat after mango wine obtained filtering, examination
Packet.The traditional handicraft that mango wine is originally made up of fermentation using mango as raw material is changed, and is made with pure fragrant sorghum liquor
For base liquor, mango is immersed directly in white wine and is prepared, avoid in this way as fermentation and caused by mango nutrition at
It shunts and loses.Preparation process of the present invention is simple, easy to operate, preparation cost is low, the mango nutrition that mango wine obtained not only makes at
Get and be sufficiently reserved, and is in good taste, nutritive value with higher.
A kind of mango wine and preparation method thereof, Application Number (patent): the CN201510351603.0 applying date:
2015.06.24, disclose a kind of preparation method of mango wine, include the following steps: 1), select mature, fresh no disease and pests harm
Mango simultaneously cleans, and is then divided into two parts cleaned mango；2), step 1) a copy of it mango is placed in 90 DEG C of hot water and is scalded
4min, peeled and cored after taking-up, and pulp is squeezed into juice；3) pectase and sulphur piece, ratio, are added in the fruit juice of step 2
Are as follows: pectase: sulphur piece: fruit juice=1:2:50000 obtains corresponding mixed solution；4), by the pH of the mixed solution in step 3)
Value is adjusted to 3~4, and adds suitable rock sugar, and stirring to rock sugar is melted；5) solution of step 4), is placed on 45 DEG C of constant temperature trainings
The claret special yeast and sweet wine for the ageing supported and stand 2h in case, and activated in advance according to the addition of the ratio of 5000:1
Then bent mixed liquor is sealed with two layers of gauze, 25 DEG C of constant temperature ferment 7~10 days, and main fermentation is completed；6) rainbow, after fermentation, is used
Former wine, filtering and removing slag is sucked out in suction pipe, and clarification obtains fermented wine；7), by step 1), wherein another mango is equally placed in 90 DEG C
4min, peeled and cored after taking-up, sarcocarp section are scalded in hot water；8) pulp obtained in step 7), is soaked in 38 degree of Guilin three
In dinner party with singsong girls in attendance, the ratio of pulp and wine are as follows: pulp: wine=1:3, after impregnating 90 days, filtering and removing slag obtain fruit wine；9), by step
6) fruit wine in fermented wine and step 8) in is mixed to get mango wine according to the allotment of corresponding ratio, then filters clear
Clearly；Then sterilizing 20min is carried out at 80 DEG C；Bottling sealing；Ageing.
The invention (application number: CN201310513453.X, the applying date: 2013.10.26) of SanXia University provides a kind of wine
Brewer yeast dissociant method contains multistage domestication breeding method, selects the saccharomyces cerevisiae dissociant with resistance to poison, will
The saccharomyces cerevisiae dissociant is for producing cellulosic ethanol, the results showed that, up to 85% or more, resistance to poison yeast passes through sugar alcohol conversion ratio
Continuous passage 5 times, producing and ethanol performance maintains essentially in 100g/L, producing and ethanol performance kept stable.
Angel Yeast Co., Ltd application " Rhizopus oryzae bacterial strain, rice wine koji, the production method of rice wine koji, rice wine and
The production method of rice wine " (application number: 201210429538.5) disclose the life of a kind of Rhizopus oryzae bacterial strain, rice wine koji, rice wine koji
The production method of production method, rice wine and rice wine.Angel Yeast Co., Ltd application " rhizopus strains, contain yeast strain
The production method of its distiller's yeast and distiller's yeast " (application number: 200910206630.3) disclose a kind of method for producing rice wine koji.
It is above-mentioned as it can be seen that both at home and abroad to fruit wine brewing mainly using single yeast fermentation or spontaneous fermentation by the way of, pass through
Mixed fungus fermentation research after domestication is still few.In fruit grain wine field, mainly ground using the supply that large starchiness grain carries out carbon source
Study carefully, is also had not been reported using the research that cassava carries out fruit grain wine zymotechnique.In existing patent and technology, product, to fruit,
The process introduction of grain fermentation obtains more, but does not have the research in terms of distiller's yeast special, also without for the torrid zone, the high sugar in subtropical zone,
High moisture content, intolerant to the development of the distiller's yeast special to put up stores of fruits.
Summary of the invention
The present invention is directed to the physical and chemical features for mango and cassava materials, cultivate good strain and are prepared into adaptability
By force, the fermentation distiller's yeast of efficient stable, for the torrid zone, the high sugar in subtropical zone, high moisture content, intolerant to putting up stores of fruits and starch materials hair
The distiller's yeast special preparation of fruit grain wine obtained by ferment provides thinking and technical solution.
The technical scheme is that
It is a kind of for mango fruit grain wine brewing fruit grain song preparation method, the fruit grain song preparation method the following steps are included:
(1) saccharomyces cerevisiae strain activates: by the freeze-drying S. cervisiae powder refrigerated at 4 DEG C, with sterile water, all bacterium is made in dissolution
Suspension is inoculated on 2 wort agar inclined-plane culture mediums, cultivates 48h at 28 DEG C, brewer's wort is recycled after growing bacterium colony
Agar Plating, which carries out it further to activate, obtains saccharomyces cerevisiae strain；
(2) preparation of mango pulp: sarcocarp section after mango is removed the peel, is enucleated is placed in blanching 30s in 85-100 DEG C of hot water, warp
The pectase for adding 0.1% after mashing crusher machine, keeps 4h；
(3) preparation of culture medium: the triangular flask that yeast extract powder peptone dextrose culture-medium fluid nutrient medium is placed in 250mL is prepared
It is interior, mango pulp made from the step of volume by volume concentration is 25% (2) is added, adds cane sugar powder tune pol to 20-25 ° of Brix, adds lemon
Acid for adjusting pH value is to 3.5-3.7, and through the 15min that sterilizes under 115 DEG C, 121MPa, taking-up is cooled to 28 DEG C under gnotobasis；
(4) saccharomyces cerevisiae high temperature resistant is tamed: the saccharomyces cerevisiae strain that step (1) activation obtains being transferred obtained into step (3)
In culture medium, 3d is cultivated at 28 DEG C；It draws after 3d in culture medium made from 100 μ L culture solutions access step (3), is trained at 33 DEG C
Support 3d；It is drawn after 3d in culture medium made from 100 μ L culture solutions access step (3), 3d, the name of gained yeast is cultivated at 36 DEG C
J1-1And preservation；
(5) the resistance to peracid domestication of saccharomyces cerevisiae: by the J of plate culture1-1In fluid nutrient medium made from step of transferring (3), adjust
PH value is 3.5, cultivates 3d at 33 DEG C；It is drawn after 3d in culture medium made from 100 μ L culture solutions access step (3), adjusts pH
Value is 3, cultivates 3d at 33 DEG C；3d, the name of gained yeast are cultivated in the same liquid culture medium that adjusting pH value is 2.5 again
J1-2；
(6) saccharomyces cerevisiae ethanol-tolerant is tamed: by the J of plate culture1-2In fluid nutrient medium made from step of transferring (3), with
95% edible alcohol adjusts the alcoholic strength of culture medium, and the volume ratio for adjusting alcoholic strength is 18%, in 33 DEG C, the lower progress of pH value 2.7
Cultivate 3d；It is drawn after 3d in culture medium made from 100 μ L culture solutions access step (3), the volume ratio for adjusting alcoholic strength is 25%,
3d is cultivated at 33 DEG C；3d is cultivated at 33 DEG C in the volume ratio of alcoholic strength 32%, the same liquid culture medium that pH value is 2.7 again,
Gained yeast names J1-3, select strain excellent and carry out preservation；
(7) 2 grades of koji preparations of head mold: select potato dextrose agar slant culture medium as 1 grade of the purchased head mold of Culture Collection
The activation medium of strain activates 3 times；Using the original of wheat bran, tapioca starch, glutinous rice flour and water as culture medium after 40 meshes
Material, then expand culture to it, by 1 grade of strain of head mold, inoculation is entered completely after aseptic water washing；It is cultivated at 33 DEG C after inoculation
For 24 hours, hypha growth condition is observed, slight shaking flask is primary, adjusts air in bottle, promotes the breeding of thallus, be further cultured for 48h, to table
There is spore in face, and mycelia is covered with media surface, and culture medium forms pie, and triangular flask rollover is fallen, the contact with air is increased
Area promotes the further growth of head mold, until mature, is placed in the kraft paper bag that high pressure sterilization is crossed after taking-up, it is placed in 37 ~
Drying obtains 2 grades of kojis of head mold to moisture content below 12% at 40 DEG C；
(8) wheat bran and tapioca starch, glutinous rice flour of 40 meshes, tapioca starch, glutinous rice flour and bran 3 grades of curtain koji preparations of head mold: were taken
The quality proportioning of skin is 0.8:0.8:1.5, and amount of water 40% carries out normal pressure after 30min is mixed in accumulation in 500mL triangular flask thoroughly
Steam sterilizing, booth are cooled to 35 DEG C, and 2 grades of kojis of head mold made from access step (2) are mixed thoroughly, accumulated, moisturizing promotes head mold spore
Sprout, after 4h, temperature is begun to ramp up in song, put into curtain disk made of alfa, thickness in 1.5 ~ 2.0cm, after
Continuous heat insulating culture 16h, incubator temperature are controlled at 30 ~ 33 DEG C, are kept humidity 90% ~ 100%, are cultivated 20h or more, go out to surface
Now a large amount of mycelia, mycelia wrap bent group, and lotus seeds koji terminates to cultivate at this time, are placed in 37 ~ 40 DEG C or less drying to moisture and contain
Amount is 12% hereinafter, obtaining 3 grades of curtain kojis of head mold；
(9) 3 grades of wheat bran koji preparations of yeast: taking volume by volume concentration is 25% mango pulp, and pol is adjusted to the wheat of 22.5 ° of Brix
Bud juice culture medium is as saccharomycete J after domestication1-3Culture medium, after high pressure steam sterilization under 121 DEG C, 0.1MPa as culture
Base, 2 expansions for carrying out test tube fluid nutrient medium to yeast at 33 DEG C are cultivated, and access training with the inoculum concentration of volume by volume concentration 3%
Support base, the proportion of culture medium are as follows: the mass ratio of glutinous rice flour, tapioca starch and wheat bran is 0.8:0.8:1.5, is mixed thoroughly again after adding water 40%
It is cooled to after autoclave sterilization in 30 DEG C, yeast wheat bran koji is made, keep temperature fermentation 12h, with stainless after disinfection
Steel knife scratches culture medium, is cut into the size of 5cm × 5cm, continues to be divided into the size of 2cm × 2cm after cultivating 12h, after being further cultured for 12h
Terminate culture, carries out low temperature drying, be dried to 15% or less moisture and obtain 3 grades of wheat bran kojis of yeast；
(10) it is bent to be mixed and made into fruit grain for double bacterium: 3 grades of wheat bran kojis of 3 grades of curtain kojis of head mold and yeast being taken to mix with the ratio of 3:1
Uniformly, it is bent that fruit grain is made.
Preferably, yeast J after taming is taken1-1, access in culture medium made from step (3), respectively at 28 DEG C, 30
DEG C, 33 DEG C, cultivate at 36 DEG C, with CO2Weight loss is inspection target, determines optimal fermentation temperature according to weightless size, as a result shows
Show the optimum temperature that 33 DEG C are later period mango wine fermentation.
Preferably, by J1-2It accesses in fluid nutrient medium made from step (3), adjusting Medium's PH Value is respectively
4.0,3.5,3.0,2.7,2.5, cultivated at 33 DEG C, until not occurring a large amount of bubbles, with CO2Weight loss is to investigate to refer to
Mark, the results show that pH value 2.7 is the suitable acidity of later period mango wine fermentation as the result is shown.
Preferably, by J1-2It accesses in fluid nutrient medium made from step (3), adjusts the volume score of alcoholic strength
Not Wei 10%, 18%, 26%, 30%, cultivated at 2.7,33 DEG C of pH value, until not occurring a large amount of bubbles, with CO2Weight loss is
Inspection target, as the result is shown the volume ratio of alcoholic strength be 18% be later period mango wine fermentation suitable fermented wine precision.
Preferably, the raw material in step (7) using wheat bran, tapioca starch, glutinous rice flour and water as culture medium, then it is right
Its process for expanding culture are as follows: 40 meshes of learning from else's experience sieved wheat bran and tapioca starch, glutinous rice flour, tapioca starch, glutinous rice flour and wheat bran
Mass ratio is 0.8:0.8:1.5, mixes Hou Jiashui thoroughly, and amount of water is the 40% of culture medium raw material total weight, is respectively charged into 500mL's
In triangular flask, thickness of feed layer is no more than 1.5cm, in bottleneck with the sealing of degreasing tampon, by 121 DEG C of steam sterilizing 15min,
35 DEG C are cooled under gnotobasis.
Product made from the fruit grain song preparation method of the described mango fruit grain wine brewing and in pineapple, banana, red bayberry, grape
And it is not easy the fruit of shelf-stable and prepares application in fruit grain wine.
The beneficial effects of the present invention are:
1, wheat bran is converted into clinker by way of high-temperature sterilization, and head mold cannot sufficiently divide due to lacking acidic carboxypolymer protease
Solution adds cassava in wheat bran, nitrogen source can be added on wheat bran using the heat denatured albumen in clinker, obtains for head mold and raw
Expect similar extent of growth, also the intensive processing utilization orientation for the torrid zone, subtropical zone special crop cassava provides thinking.
2, high temperature, the dedicated saccharomyces cerevisiae of high Humid Area fruit-mango fruit grain wine have been tamed, can be used for making mango fruit
Wine, mango fruit grain wine are compared with vin ordinaire saccharomyces cerevisiae, and high temperature resistant, resistance to peracid performance are other types water more preferably
Fruit, other regional fruit wine and fruit grain wine brewage process provide new thinking.
3, the mango fruit grain wine brewed with this fruit grain song, light taste, wine degree is lower, the fruit flavor of existing mango, and has
The mellowness of traditional grain wine,
4, the distillation yield of fruit wine is generally lower, and the yield of wine can be promoted using grain and fruit mixed fermentation, improves the torrid zone, Asia
Tropical large, high-moisture is intolerant to the utilization rate of water storage fruit and the added value of local characteristic cereal product cassava；
5, according to the song of fruit grain made from this technique, there is the distinctive Qu Xiang of distiller's yeast, free from extraneous odour, surface color is uniform, and inside is contained
A certain amount of black spore, no clustering phenomena variegated without other, moisture content 9.2%, staphylococcus aureus, Salmonella
Bacterium, Shigella, coliform, aflatoxin are not detected.
Detailed description of the invention
Fig. 1 is process route chart of the invention.
Specific embodiment
It should be appreciated that the specific embodiments described herein are merely illustrative of the present invention, it is not intended to limit the present invention.
A kind of fruit grain song preparation method for the brewing of mango fruit grain wine, the fruit grain song preparation method includes following step
It is rapid:
(1) saccharomyces cerevisiae strain activates: by the freeze-drying S. cervisiae powder refrigerated at 4 DEG C, with sterile water, all bacterium is made in dissolution
Suspension is inoculated on 2 wort agar inclined-plane culture mediums, cultivates 48h at 28 DEG C, brewer's wort is recycled after growing bacterium colony
Agar Plating, which carries out it further to activate, obtains saccharomyces cerevisiae strain；
(2) preparation of mango pulp: sarcocarp section after mango is removed the peel, is enucleated is placed in blanching 30s in 85-100 DEG C of hot water, warp
The pectase for adding 0.1% after mashing crusher machine, keeps 4h；
(3) preparation of culture medium: the triangular flask that yeast extract powder peptone dextrose culture-medium fluid nutrient medium is placed in 250mL is prepared
It is interior, mango pulp made from the step of volume by volume concentration is 25% (2) is added, adds cane sugar powder tune pol to 20-25 ° of Brix, adds lemon
Acid for adjusting pH value is to 3.5-3.7, and through the 15min that sterilizes under 115 DEG C, 121MPa, taking-up is cooled to 28 DEG C under gnotobasis；
(4) saccharomyces cerevisiae high temperature resistant is tamed: the saccharomyces cerevisiae strain that step (1) activation obtains being transferred obtained into step (3)
In culture medium, 3d is cultivated at 28 DEG C；It draws after 3d in culture medium made from 100 μ L culture solutions access step (3), is trained at 33 DEG C
Support 3d；It is drawn after 3d in culture medium made from 100 μ L culture solutions access step (3), 3d, the name of gained yeast is cultivated at 36 DEG C
J1-1And preservation；
(5) the resistance to peracid domestication of saccharomyces cerevisiae: by the J of plate culture1-1In fluid nutrient medium made from step of transferring (3), adjust
PH value is 3.5, cultivates 3d at 33 DEG C；It is drawn after 3d in culture medium made from 100 μ L culture solutions access step (3), adjusts pH
Value is 3, cultivates 3d at 33 DEG C；3d, the name of gained yeast are cultivated in the same liquid culture medium that adjusting pH value is 2.5 again
J1-2；
(6) saccharomyces cerevisiae ethanol-tolerant is tamed: by the J of plate culture1-2In fluid nutrient medium made from step of transferring (3), with
95% edible alcohol adjusts the alcoholic strength of culture medium, and the volume ratio for adjusting alcoholic strength is 18%, in 33 DEG C, the lower progress of pH value 2.7
Cultivate 3d；It is drawn after 3d in culture medium made from 100 μ L culture solutions access step (3), the volume ratio for adjusting alcoholic strength is 25%,
3d is cultivated at 33 DEG C；3d is cultivated at 33 DEG C in the volume ratio of alcoholic strength 32%, the same liquid culture medium that pH value is 2.7 again,
Gained yeast names J1-3, select strain excellent and carry out preservation；
(7) 2 grades of koji preparations of head mold: select potato dextrose agar slant culture medium as 1 grade of the purchased head mold of Culture Collection
The activation medium of strain activates 3 times；Using the original of wheat bran, tapioca starch, glutinous rice flour and water as culture medium after 40 meshes
Material, wheat bran, tapioca starch, glutinous rice flour quality proportioning be 0.8:0.8:1.5, amount of water be culture medium raw material total weight 40%, then
Expand culture to it, inoculation is entered completely after aseptic water washing by 1 grade of strain of head mold；It cultivates for 24 hours, sees at 33 DEG C after inoculation
Hypha growth condition is examined, slight shaking flask is primary, adjusts air in bottle, promotes the breeding of thallus, be further cultured for 48h, occurs to surface
Spore, mycelia are covered with media surface, and culture medium forms pie, and triangular flask rollover is fallen, the contact area with air is increased, is promoted
Into the further growth of head mold, until maturation, is placed in the kraft paper bag that high pressure sterilization is crossed after taking-up, is placed at 37 ~ 40 DEG C
Drying obtains 2 grades of kojis of head mold to moisture content below 12%；
(8) wheat bran and tapioca starch, glutinous rice flour of 40 meshes, tapioca starch, glutinous rice flour and bran 3 grades of curtain koji preparations of head mold: were taken
The proportion of skin is 0.8:0.8:1.5, and amount of water 40% carries out atmospheric steam after 30min is mixed in accumulation in 500mL triangular flask thoroughly
Sterilizing, booth are cooled to 35 DEG C, and 2 grades of kojis of head mold made from access step (2) are mixed thoroughly, accumulated, and moisturizing promotes head mold spore germination,
After 4h, temperature is begun to ramp up in song, is put into curtain disk made of alfa, thickness continues to keep the temperature in 1.5 ~ 2.0cm
16h is cultivated, incubator temperature is controlled at 30 ~ 33 DEG C, is kept humidity 90% ~ 100%, is cultivated 20h or more, is occurred to surface a large amount of
Mycelia, mycelia wraps bent group, and lotus seeds koji terminates to cultivate at this time, is placed in 37 ~ 40 DEG C or less dryings to moisture content 12%
Hereinafter, obtaining 3 grades of curtain kojis of head mold；
(9) 3 grades of wheat bran koji preparations of yeast: taking volume by volume concentration is 25% mango pulp, and pol is adjusted to the wheat of 22.5 ° of Brix
Bud juice culture medium is as saccharomycete J after domestication1-3Culture medium, after high pressure steam sterilization under 121 DEG C, 0.1MPa as culture
Base, 2 expansions for carrying out test tube fluid nutrient medium to yeast at 33 DEG C are cultivated, and access training with the inoculum concentration of volume by volume concentration 3%
Support base, the proportion of culture medium are as follows: the mass ratio of glutinous rice flour, tapioca starch and wheat bran is 0.8:0.8:1.5, is mixed thoroughly again after adding water 40%
It is cooled to after autoclave sterilization in 30 DEG C, yeast wheat bran koji is made, keep temperature fermentation 12h, with stainless after disinfection
Steel knife scratches culture medium, is cut into the size of 5cm × 5cm, continues to be divided into the size of 2cm × 2cm after cultivating 12h, after being further cultured for 12h
Terminate culture, carries out low temperature drying, be dried to 15% or less moisture and obtain 3 grades of wheat bran kojis of yeast；
(10) it is bent to be mixed and made into fruit grain for double bacterium: 3 grades of wheat bran kojis of 3 grades of curtain kojis of head mold and yeast being taken to mix with the ratio of 3:1
Uniformly, it is bent that fruit grain is made.
Preferably, yeast J after taming is taken1-1, access in culture medium made from step (3), respectively at 28 DEG C, 30
DEG C, 33 DEG C, cultivate at 36 DEG C, with CO2Weight loss is inspection target, determines optimal fermentation temperature according to weightless size, as a result shows
Show the optimum temperature that 33 DEG C are later period mango wine fermentation.
By J1-2Access made from step (3) in fluid nutrient medium, adjust Medium's PH Value be respectively 4.0,3.5,3.0,
2.7,2.5, it is cultivated at 33 DEG C, until not occurring a large amount of bubbles, with CO2Weight loss is inspection target, the results show that knot
Fruit shows that pH value 2.7 is the suitable acidity of later period mango wine fermentation.
By J1-2Access in fluid nutrient medium, adjusted made from step (3) volume ratio of alcoholic strength be respectively 10%, 18%,
26%, 30%, it is cultivated at 2.7,33 DEG C of pH value, until not occurring a large amount of bubbles, with CO2Weight loss is inspection target, knot
Fruit show alcoholic strength volume ratio be 18% be later period mango wine fermentation suitable fermented wine precision.
Raw material in step (7) using wheat bran, tapioca starch, glutinous rice flour and water as culture medium, then culture is expanded to it
Process are as follows: the mass ratio of 40 meshes of learning from else's experience sieved wheat bran and tapioca starch, glutinous rice flour, tapioca starch, glutinous rice flour and wheat bran is 0.8:
0.8:1.5, amount of water are the 40% of culture medium raw material total weight, mix Hou Jiashui thoroughly, are respectively charged into the triangular flask of 500mL, the bed of material
Thickness is no more than 1.5cm, cold in an aseptic environment by 121 DEG C of steam sterilizing 15min in bottleneck with the sealing of degreasing tampon
But to 35 DEG C.
The detection of fruit grain song: the fruit grain made according to optimal zymotechnique is bent, has the distinctive Qu Xiang of distiller's yeast, is no different
Taste, surface color is uniform, and inside contains a certain amount of black spore, section uniform color variegated without other, and no conglomeration can't cut
Phenomenon, uniform in powdery granule, quality is loose.After sealing and packing, with reference to GB 4789.12-2016, GB
The national standards such as 1347.89-2016, GB 4789.5-2012, GB 4789.15-2016, GB 5209.3-2016, by oneself
Detection or commission Guangxi Zhuang Autonomous Region product quality inspection research institute's heart detection, the product physical and chemical index and sanitary index reach
To national standard, the results are shown in Table 1 for index test:
1 fruit grain song Indexs measure result of table
The method of the present invention can be used for the preparation of other fruit fruit wine, such as red bayberry other than preparing mango fruit grain wine, fragrant
Any of several broadleaf plants, pineapple wait the preparation of fruit wine.
Embodiment 1
The preparation of mango fruit grain wine:
(1) glutinous rice, tapioca starch, wheat bran, water are selected, mass ratio 0.8:0.8:0.8:1.5 adds water by its boiling at 121 DEG C
Spreading for cooling is taken out after 20min to 25 DEG C -30 DEG C；
(2) it is bent that the fruit grain wrapped up with gauze is added, addition volume by volume concentration is 7%, in 30-35 DEG C of indirect fermentation 7d, obtains wine
Unstrained spirits.
(3) mango cutting blanching: by mango peeling, stoning, pulp is cut into slices, the blanching 50s at 100 DEG C；
(4) it is beaten: the chankings of boiling hot mistake being placed in beater and is beaten, until fine and smooth homogeneously dispersed state, is cooled to 15 DEG C -30 DEG C
0.5% pectase is added afterwards, stands 4h；
(5) sugar, acid are adjusted: adjusting the pol of mango pulp in 15-20 ° of Brix, pH value by way of addition white granulated sugar and citric acid
In 2.0-4.0, the Sodium Metabisulfite of 40mg/L is added；
(6) mixed fermentation: by fermented grain made from mango pulp and step (2), room temperature fermentation obtains after 6-9 days and just makes fruit grain wine；
(7) finished wine is distilled: first wine fruit grain wine being distilled using distillation equipment, obtains mango fruit grain wine finished product.
According to traditional zymotic technique, the mango fruit grain wine that access self-control fruit grain song is made has rice wine abundant fragrant
With light mango fruity, wine body, the operation such as filtered, clarification and ageing, wine body is dense, and wine and women-sensual pursuits is pale yellow, and mouthfeel is fresh and sweet,
Belong to the Fermented Fruit Wine of low alcohol content.After sealing and packing, with reference to NYT 1508-2017,5009.225 GB, GB/
The standards such as T 15038, by oneself detection or the detection of commission Guangxi Zhuang Autonomous Region product quality inspection research institute, product reason
Change index and sanitary index reach national standard, the results are shown in Table 2 for index test:
2 mango fruit grain wine index test result of table
Embodiment 2
The preparation of pineapple fruit grain wine:
(1) glutinous rice, tapioca starch, wheat bran, water are selected, mass ratio 0.8:0.8:0.8:1.5 adds water by its boiling at 121 DEG C
Spreading for cooling is taken out after 20min to 25 DEG C -30 DEG C；
(2) it is bent that the fruit grain wrapped up with gauze is added, addition volume by volume concentration is 7%, in 30-35 DEG C of indirect fermentation 7d, obtains wine
Unstrained spirits.
(3) pineapple cutting blanching: pineapple peeling, pulp are cut into slices, the blanching 50s at 100 DEG C；
(4) it is beaten: the chankings of boiling hot mistake being placed in beater and is beaten, until fine and smooth homogeneously dispersed state, is cooled to 15 DEG C -30 DEG C
0.5% pectase is added afterwards, stands 4h；
(5) sugar, acid are adjusted: adjusting the pol of pineapple slurry by way of addition white granulated sugar and citric acid in 15-20 ° of Brix, pH value
In 2.0-4.0, the Sodium Metabisulfite of 40mg/L is added；
(6) mixed fermentation: by pineapple slurry with fermented grain made from step (2), room temperature fermentation obtains after 6-9 days and just makes fruit grain wine；
(7) finished wine is distilled: first wine fruit grain wine being distilled using distillation equipment, obtains pineapple fruit grain wine finished product.
According to traditional zymotic technique, the pineapple fruit grain wine that access self-control fruit grain song is made has rice wine abundant fragrant
With light pineapple fruity, wine body, the operation such as filtered, clarification and ageing, wine body is dense, and wine and women-sensual pursuits is pale yellow, and mouthfeel is fresh and sweet,
Belong to the Fermented Fruit Wine of low alcohol content.After sealing and packing, with reference to NYT 1508-2017,5009.225 GB, GB/
The standards such as T 15038, by oneself detection or the detection of commission Guangxi Zhuang Autonomous Region product quality inspection research institute, product reason
Change index and sanitary index reach national standard, the results are shown in Table 3 for index test:
3 pineapple fruit grain wine index test result of table
Embodiment 3
The preparation of red bayberry fruit grain wine:
(1) glutinous rice, tapioca starch, wheat bran, water are selected, mass ratio 0.8:0.8:0.8:1.5 adds water by its boiling at 121 DEG C
Spreading for cooling is taken out after 20min to 25 DEG C -30 DEG C；
(2) it is bent that the fruit grain wrapped up with gauze is added, addition volume by volume concentration is 7%, in 30-35 DEG C of indirect fermentation 7d, obtains wine
Unstrained spirits.
(3) red bayberry cutting blanching: red bayberry fruit is enucleated, the blanching 50s at 100 DEG C；
(4) it is beaten: the chankings of boiling hot mistake being placed in beater and is beaten, until fine and smooth homogeneously dispersed state, is cooled to 15 DEG C -30 DEG C
0.5% pectase is added afterwards, stands 4h；
(5) sugar, acid are adjusted: adjusting the pol of red bayberry slurry by way of addition white granulated sugar and citric acid in 15-20 ° of Brix, pH value
In 2.0-4.0, the Sodium Metabisulfite of 40mg/L is added；
(6) mixed fermentation: by red bayberry slurry with fermented grain made from step (2), room temperature fermentation obtains after 6-9 days and just makes fruit grain wine；
(7) finished wine is distilled: first wine fruit grain wine being distilled using distillation equipment, obtains red bayberry fruit grain wine finished product.
According to traditional zymotic technique, the red bayberry fruit grain wine that access self-control fruit grain song is made has rice wine abundant fragrant
With light red bayberry fruity, wine body, the operation such as filtered, clarification and ageing, wine body is dense, and wine and women-sensual pursuits is pale yellow, and mouthfeel is fresh and sweet,
Belong to the Fermented Fruit Wine of low alcohol content.After sealing and packing, with reference to NYT 1508-2017,5009.225 GB, GB/
The standards such as T 15038, by oneself detection or the detection of commission Guangxi Zhuang Autonomous Region product quality inspection research institute, product reason
Change index and sanitary index reach national standard, the results are shown in Table 4 for index test:
4 red bayberry fruit grain wine index test result of table
The above description is only a preferred embodiment of the present invention, not thereby limits the scope of the patents of the invention, all to utilize this
Equivalent structure transformation made by description of the invention and accompanying drawing content, is applied directly or indirectly in other relevant technical fields,
It is included within the scope of the present invention.
Mango fruit grain wine made from embodiment of the present invention method 1, pineapple fruit grain wine made from embodiment 2 and embodiment 3
Red bayberry fruit grain wine mouthfeel glycol obtained, fruit aroma is strong, full of nutrition, and test manufacture is during the recent months, deep by the majority of consumers
It welcomes, also solves the disadvantage that the torrid zone, the distinctive fruit in subtropical zone not storage tolerance.
Claims (6)
1. a kind of fruit grain song preparation method for the brewing of mango fruit grain wine, which is characterized in that the fruit grain song preparation method packet
Include following steps:
(1) saccharomyces cerevisiae strain activates: by the freeze-drying S. cervisiae powder refrigerated at 4 DEG C, with sterile water, all bacterium is made in dissolution
Suspension is inoculated on 2 wort agar inclined-plane culture mediums, cultivates 48h at 28 DEG C, brewer's wort is recycled after growing bacterium colony
Agar Plating, which carries out it further to activate, obtains saccharomyces cerevisiae strain；
(2) preparation of mango pulp: sarcocarp section after mango is removed the peel, is enucleated is placed in blanching 30s in 85-100 DEG C of hot water, warp
The pectase for adding 0.1% after mashing crusher machine, keeps 4h；
(3) preparation of culture medium: the triangular flask that yeast extract powder peptone dextrose culture-medium fluid nutrient medium is placed in 250mL is prepared
It is interior, mango pulp made from the step of volume by volume concentration is 25% (2) is added, adds cane sugar powder tune pol to 20-25 ° of Brix, adds lemon
Acid for adjusting pH value is to 3.5-3.7, and through the 15min that sterilizes under 115 DEG C, 121MPa, taking-up is cooled to 28 DEG C under gnotobasis；
(4) saccharomyces cerevisiae high temperature resistant is tamed: the saccharomyces cerevisiae strain that step (1) activation obtains being transferred obtained into step (3)
In culture medium, 3d is cultivated at 28 DEG C；It draws after 3d in culture medium made from 100 μ L culture solutions access step (3), is trained at 33 DEG C
Support 3d；It is drawn after 3d in culture medium made from 100 μ L culture solutions access step (3), 3d, the name of gained yeast is cultivated at 36 DEG C
J1-1And preservation；
(5) the resistance to peracid domestication of saccharomyces cerevisiae: by the J of plate culture1-1In fluid nutrient medium made from step of transferring (3), adjust
PH value is 3.5, cultivates 3d at 33 DEG C；It is drawn after 3d in culture medium made from 100 μ L culture solutions access step (3), adjusts pH
Value is 3, cultivates 3d at 33 DEG C；3d, the name of gained yeast are cultivated in the same liquid culture medium that adjusting pH value is 2.5 again
J1-2；
(6) saccharomyces cerevisiae ethanol-tolerant is tamed: by the J of plate culture1-2In fluid nutrient medium made from step of transferring (3), with
95% edible alcohol adjusts the alcoholic strength of culture medium, and the volume ratio for adjusting alcoholic strength is 18%, in 33 DEG C, the lower progress of pH value 2.7
Cultivate 3d；It is drawn after 3d in culture medium made from 100 μ L culture solutions access step (3), the volume ratio for adjusting alcoholic strength is 25%,
3d is cultivated at 33 DEG C；3d is cultivated at 33 DEG C in the volume ratio of alcoholic strength 32%, the same liquid culture medium that pH value is 2.7 again,
Gained yeast names J1-3, select strain excellent and carry out preservation；
(7) 2 grades of koji preparations of head mold: select potato dextrose agar slant culture medium as 1 grade of the purchased head mold of Culture Collection
The activation medium of strain activates 3 times；Using the original of wheat bran, tapioca starch, glutinous rice flour and water as culture medium after 40 meshes
Material, then expand culture to it, by 1 grade of strain of head mold, inoculation is entered completely after aseptic water washing；It is cultivated at 33 DEG C after inoculation
For 24 hours, hypha growth condition is observed, slight shaking flask is primary, adjusts air in bottle, promotes the breeding of thallus, be further cultured for 48h, to table
There is spore in face, and mycelia is covered with media surface, and culture medium forms pie, and triangular flask rollover is fallen, the contact with air is increased
Area promotes the further growth of head mold, until mature, is placed in the kraft paper bag that high pressure sterilization is crossed after taking-up, it is placed in 37 ~
Drying obtains 2 grades of kojis of head mold to moisture content below 12% at 40 DEG C；
(8) wheat bran and tapioca starch, glutinous rice flour of 40 meshes, tapioca starch, glutinous rice flour and bran 3 grades of curtain koji preparations of head mold: were taken
The weight proportion of skin is 0.8:0.8:1.5, and amount of water 40% carries out normal pressure after 30min is mixed in accumulation in 500mL triangular flask thoroughly
Steam sterilizing, booth are cooled to 35 DEG C, and 2 grades of kojis of head mold made from access step (2) are mixed thoroughly, accumulated, moisturizing promotes head mold spore
Sprout, after 4h, temperature is begun to ramp up in song, put into curtain disk made of alfa, thickness in 1.5 ~ 2.0cm, after
Continuous heat insulating culture 16h, incubator temperature are controlled at 30 ~ 33 DEG C, are kept humidity 90% ~ 100%, are cultivated 20h or more, go out to surface
Now a large amount of mycelia, mycelia wrap bent group, and lotus seeds koji terminates to cultivate at this time, are placed in 37 ~ 40 DEG C or less drying to moisture and contain
Amount is 12% hereinafter, obtaining 3 grades of curtain kojis of head mold；
(9) 3 grades of wheat bran koji preparations of yeast: taking volume by volume concentration is 25% mango pulp, and pol is adjusted to the wheat of 22.5 ° of Brix
Bud juice culture medium is as saccharomycete J after domestication1-3Culture medium, after high pressure steam sterilization under 121 DEG C, 0.1MPa as culture
Base, 2 expansions for carrying out test tube fluid nutrient medium to yeast at 33 DEG C are cultivated, and access training with the inoculum concentration of volume by volume concentration 3%
Support base, the proportion of culture medium are as follows: the mass ratio of glutinous rice flour, tapioca starch and wheat bran is 0.8:0.8:1.5, is mixed thoroughly again after adding water 40%
It is cooled to after autoclave sterilization in 30 DEG C, yeast wheat bran koji is made, keep temperature fermentation 12h, with stainless after disinfection
Steel knife scratches culture medium, is cut into the size of 5cm × 5cm, continues to be divided into the size of 2cm × 2cm after cultivating 12h, after being further cultured for 12h
Terminate culture, carries out low temperature drying, be dried to 15% or less moisture and obtain 3 grades of wheat bran kojis of yeast；
(10) it is bent to be mixed and made into fruit grain for double bacterium: taking 3 grades of curtain kojis of head mold and 3 grades of wheat bran kojis of yeast with the weight ratio of 3:1
It is uniformly mixed, it is bent that fruit grain is made.
2. the fruit grain song preparation method for the brewing of mango fruit grain wine according to claim 1, which is characterized in that after taking domestication
Yeast J1-1, access in culture medium made from step (3), cultivated respectively at 28 DEG C, 30 DEG C, 33 DEG C, 36 DEG C, with CO2Weight loss
For inspection target, optimal fermentation temperature is determined according to weightless size, as the result is shown 33 DEG C of most thermophilics for later period mango wine fermentation
Degree.
3. the fruit grain song preparation method for the brewing of mango fruit grain wine according to claim 1, which is characterized in that by J1-2It connects
Enter in fluid nutrient medium made from step (3), adjusting Medium's PH Value is respectively 4.0,3.5,3.0,2.7,2.5, at 33 DEG C
Culture, until not occurring a large amount of bubbles, with CO2Weight loss is inspection target, the results show that pH value 2.7 is as the result is shown
The suitable acidity of later period mango wine fermentation.
4. the fruit grain song preparation method for the brewing of mango fruit grain wine according to claim 1, which is characterized in that by J1-2It connects
Enter in fluid nutrient medium made from step (3), the volume ratio for adjusting alcoholic strength is respectively 10%, 18%, 26%, 30%, in pH value
It is cultivated at 2.7,33 DEG C, until not occurring a large amount of bubbles, with CO2Weight loss is inspection target, as the result is shown alcoholic strength
Volume ratio be 18% be later period mango wine fermentation suitable fermented wine precision.
5. the fruit grain song preparation method for the brewing of mango fruit grain wine according to claim 1, which is characterized in that step (7)
The middle raw material using wheat bran, tapioca starch, glutinous rice flour and water as culture medium, then expand the process of culture to it are as follows: 40 mesh of learning from else's experience
Sieve sieved wheat bran and tapioca starch, glutinous rice flour, the mass ratio of tapioca starch, glutinous rice flour and wheat bran are 0.8:0.8:1.5, are added after mixing thoroughly
Water, amount of water are the 40% of culture medium raw material total weight, are respectively charged into the triangular flask of 500mL, and thickness of feed layer is no more than 1.5cm,
In bottleneck with the sealing of degreasing tampon, by 121 DEG C of steam sterilizing 15min, it is cooled to 35 DEG C in an aseptic environment.
6. product made from the fruit grain song preparation method of mango fruit grain wine described in claim 1 brewing and in pineapple, banana, poplar
It plum, grape and is not easy the fruit of shelf-stable and prepares application in fruit grain wine.
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