CN110042094A - A kind of cranberry juice immobilization fermentation method - Google Patents
A kind of cranberry juice immobilization fermentation method Download PDFInfo
- Publication number
- CN110042094A CN110042094A CN201910423136.6A CN201910423136A CN110042094A CN 110042094 A CN110042094 A CN 110042094A CN 201910423136 A CN201910423136 A CN 201910423136A CN 110042094 A CN110042094 A CN 110042094A
- Authority
- CN
- China
- Prior art keywords
- fermentation
- immobilization
- red bayberry
- apple
- juice
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
- 238000000855 fermentation Methods 0.000 title claims abstract description 54
- 230000004151 fermentation Effects 0.000 title claims abstract description 51
- 235000011389 fruit/vegetable juice Nutrition 0.000 title claims abstract description 25
- 238000000034 method Methods 0.000 title claims abstract description 22
- 240000001717 Vaccinium macrocarpon Species 0.000 title claims abstract description 13
- 235000012545 Vaccinium macrocarpon Nutrition 0.000 title claims abstract description 13
- 235000002118 Vaccinium oxycoccus Nutrition 0.000 title claims abstract description 13
- 235000004634 cranberry Nutrition 0.000 title claims abstract description 13
- 244000132436 Myrica rubra Species 0.000 claims abstract description 50
- 235000014101 wine Nutrition 0.000 claims abstract description 32
- 235000009134 Myrica cerifera Nutrition 0.000 claims abstract description 22
- 244000269152 Myrica pensylvanica Species 0.000 claims abstract description 22
- 235000007270 Gaultheria hispida Nutrition 0.000 claims abstract description 21
- 235000012851 Myrica pensylvanica Nutrition 0.000 claims abstract description 21
- 239000007788 liquid Substances 0.000 claims abstract description 15
- 241000894006 Bacteria Species 0.000 claims abstract description 11
- 241000235342 Saccharomycetes Species 0.000 claims abstract description 9
- 238000001914 filtration Methods 0.000 claims abstract description 8
- 238000005352 clarification Methods 0.000 claims abstract description 7
- VYPSYNLAJGMNEJ-UHFFFAOYSA-N Silicium dioxide Chemical compound O=[Si]=O VYPSYNLAJGMNEJ-UHFFFAOYSA-N 0.000 claims abstract description 5
- 230000001954 sterilising effect Effects 0.000 claims abstract description 5
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Chemical compound O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 5
- 230000032683 aging Effects 0.000 claims abstract description 4
- 230000001580 bacterial effect Effects 0.000 claims abstract description 4
- 239000001963 growth medium Substances 0.000 claims abstract description 4
- 239000012528 membrane Substances 0.000 claims abstract description 4
- 238000004321 preservation Methods 0.000 claims abstract description 4
- 239000008223 sterile water Substances 0.000 claims abstract description 4
- 240000004808 Saccharomyces cerevisiae Species 0.000 claims description 19
- 238000012545 processing Methods 0.000 claims description 8
- 230000004913 activation Effects 0.000 abstract description 2
- 235000015203 fruit juice Nutrition 0.000 abstract description 2
- 235000015192 vegetable juice Nutrition 0.000 abstract description 2
- 235000014680 Saccharomyces cerevisiae Nutrition 0.000 description 18
- 235000013399 edible fruits Nutrition 0.000 description 15
- 230000008901 benefit Effects 0.000 description 5
- 235000019985 fermented beverage Nutrition 0.000 description 5
- 235000019640 taste Nutrition 0.000 description 5
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 description 3
- 230000001476 alcoholic effect Effects 0.000 description 3
- 230000008859 change Effects 0.000 description 3
- 230000000694 effects Effects 0.000 description 3
- 238000005516 engineering process Methods 0.000 description 3
- 235000021022 fresh fruits Nutrition 0.000 description 3
- 235000019990 fruit wine Nutrition 0.000 description 3
- 238000004519 manufacturing process Methods 0.000 description 3
- 239000002420 orchard Substances 0.000 description 3
- 239000000126 substance Substances 0.000 description 3
- 239000002699 waste material Substances 0.000 description 3
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 description 2
- 241000219000 Populus Species 0.000 description 2
- 235000009508 confectionery Nutrition 0.000 description 2
- 230000005089 fruit drop Effects 0.000 description 2
- 230000002906 microbiologic effect Effects 0.000 description 2
- 235000016709 nutrition Nutrition 0.000 description 2
- 230000035764 nutrition Effects 0.000 description 2
- 230000008569 process Effects 0.000 description 2
- 230000002062 proliferating effect Effects 0.000 description 2
- 239000002994 raw material Substances 0.000 description 2
- 238000011160 research Methods 0.000 description 2
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 1
- 241000588724 Escherichia coli Species 0.000 description 1
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 description 1
- OAICVXFJPJFONN-UHFFFAOYSA-N Phosphorus Chemical compound [P] OAICVXFJPJFONN-UHFFFAOYSA-N 0.000 description 1
- 208000001431 Psychomotor Agitation Diseases 0.000 description 1
- 206010038743 Restlessness Diseases 0.000 description 1
- 241000607479 Yersinia pestis Species 0.000 description 1
- 239000002253 acid Substances 0.000 description 1
- 125000003158 alcohol group Chemical group 0.000 description 1
- 150000001413 amino acids Chemical class 0.000 description 1
- 229930002877 anthocyanin Natural products 0.000 description 1
- 235000010208 anthocyanin Nutrition 0.000 description 1
- 239000004410 anthocyanin Substances 0.000 description 1
- 150000004636 anthocyanins Chemical class 0.000 description 1
- 125000003118 aryl group Chemical group 0.000 description 1
- 244000052616 bacterial pathogen Species 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 210000001124 body fluid Anatomy 0.000 description 1
- 239000010839 body fluid Substances 0.000 description 1
- 239000011575 calcium Substances 0.000 description 1
- 229910052791 calcium Inorganic materials 0.000 description 1
- 239000001913 cellulose Substances 0.000 description 1
- 229920002678 cellulose Polymers 0.000 description 1
- 239000012141 concentrate Substances 0.000 description 1
- 238000010586 diagram Methods 0.000 description 1
- 238000002845 discoloration Methods 0.000 description 1
- 201000010099 disease Diseases 0.000 description 1
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 description 1
- 150000002148 esters Chemical class 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 239000012530 fluid Substances 0.000 description 1
- 239000006260 foam Substances 0.000 description 1
- 239000003205 fragrance Substances 0.000 description 1
- 238000002290 gas chromatography-mass spectrometry Methods 0.000 description 1
- 239000008103 glucose Substances 0.000 description 1
- 241000411851 herbal medicine Species 0.000 description 1
- 229910052500 inorganic mineral Inorganic materials 0.000 description 1
- 229910052742 iron Inorganic materials 0.000 description 1
- 125000000468 ketone group Chemical group 0.000 description 1
- 238000011031 large-scale manufacturing process Methods 0.000 description 1
- 230000035800 maturation Effects 0.000 description 1
- 244000005706 microflora Species 0.000 description 1
- 239000011707 mineral Substances 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- -1 mouthfeel is soft Substances 0.000 description 1
- 239000001814 pectin Substances 0.000 description 1
- 229920001277 pectin Polymers 0.000 description 1
- 235000010987 pectin Nutrition 0.000 description 1
- 239000011574 phosphorus Substances 0.000 description 1
- 229910052698 phosphorus Inorganic materials 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 238000010791 quenching Methods 0.000 description 1
- 238000000926 separation method Methods 0.000 description 1
- 239000007787 solid Substances 0.000 description 1
- 238000010563 solid-state fermentation Methods 0.000 description 1
- 235000019614 sour taste Nutrition 0.000 description 1
- 210000002784 stomach Anatomy 0.000 description 1
- 238000003860 storage Methods 0.000 description 1
- 235000019605 sweet taste sensations Nutrition 0.000 description 1
- 230000035922 thirst Effects 0.000 description 1
- 238000012549 training Methods 0.000 description 1
- 210000001835 viscera Anatomy 0.000 description 1
- 229940088594 vitamin Drugs 0.000 description 1
- 229930003231 vitamin Natural products 0.000 description 1
- 235000013343 vitamin Nutrition 0.000 description 1
- 239000011782 vitamin Substances 0.000 description 1
- 150000003722 vitamin derivatives Chemical class 0.000 description 1
- 230000036642 wellbeing Effects 0.000 description 1
Classifications
-
- 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
- C12G3/024—Preparation of other alcoholic beverages by fermentation of fruits other than botanical genus Vitis
-
- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12N—MICROORGANISMS OR ENZYMES; COMPOSITIONS THEREOF; PROPAGATING, PRESERVING, OR MAINTAINING MICROORGANISMS; MUTATION OR GENETIC ENGINEERING; CULTURE MEDIA
- C12N11/00—Carrier-bound or immobilised enzymes; Carrier-bound or immobilised microbial cells; Preparation thereof
- C12N11/02—Enzymes or microbial cells immobilised on or in an organic carrier
- C12N11/04—Enzymes or microbial cells immobilised on or in an organic carrier entrapped within the carrier, e.g. gel or hollow fibres
Landscapes
- Chemical & Material Sciences (AREA)
- Organic Chemistry (AREA)
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Health & Medical Sciences (AREA)
- Bioinformatics & Cheminformatics (AREA)
- Zoology (AREA)
- Wood Science & Technology (AREA)
- Genetics & Genomics (AREA)
- Biochemistry (AREA)
- General Health & Medical Sciences (AREA)
- General Engineering & Computer Science (AREA)
- Dispersion Chemistry (AREA)
- Biomedical Technology (AREA)
- Biotechnology (AREA)
- Microbiology (AREA)
- Non-Alcoholic Beverages (AREA)
Abstract
The invention belongs to the technical fields containing fruit or vegetable juice, disclose a kind of cranberry juice immobilization fermentation method, comprising: saccharomycete is accessed MRS culture medium according to 1% ratio, 15~20h is cultivated under the conditions of 30 DEG C, bacterial strain activation obtains culture solution.The fritter of 1cm or so is cut into after the clean peeling of apple.400g apple block is added in 600g culture solution, bacterium solution is made to submerge apple block.The obtained 1000g bacterium solution containing apple block is stayed overnight in 37 DEG C of stationary cultures, after completing fixation procedure, filters zymocyte liquid, the apple block after obtaining immobilization.With sterile water wash 2 times.According to the adding proportion of immobilization carrier 5%~8%, immobilization carrier is added in the red bayberry juice prepared in advance, in 28 DEG C of fermentation 10h.Fermentation liquid filters to obtain waxberry wine through filter press, is stored in post-fermentation tank, stores 18 days in 20 DEG C, completes ageing.Waxberry wine is handled using diatomite filter and Membrane filtering machine, completes clarification and filtering.Under the conditions of 68~75 DEG C, heat preservation 10min sterilizing obtains waxberry wine.
Description
Technical field
The invention belongs to the technical field containing fruit or vegetable juice more particularly to a kind of cranberry juice immobilization fermentation sides
Method.
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, this project group has started to have done Primary Study.
In conclusion problem of the existing technology is:
(1) in red bayberry prolific area, occur leading to a large amount of poplars due to failing to carry out marketing fresh and processing to red bayberry in time often
Plum rots, not only waste of resource, and seriously affects the economic benefit of orchard worker.
(2) fruit drop rate of annual red bayberry is up to one third, this part of fallen fruits is almost without being utilized.
Solve the difficulty and meaning of above-mentioned technical problem:It mature period and special physiological make-up due to red bayberry, causes
Red bayberry fresh fruit is putrid and deteriorated, and in terms of the deep processing of red bayberry, waxberry wine, which be can yet be regarded as, solves one of most suitable method of this problem.
And red bayberry crushing juice rate is 60% or more, takes juice to be easy, is appropriate for the brew of fruit wine.Fruit wine is made and had not only avoided waste, but also
The economic value for improving red bayberry increases the economic well-being of workers and staff of orchard worker.
Summary of the invention
In view of the problems of the existing technology, the present invention provides a kind of cranberry juice immobilization fermentation methods.
The invention is realized in this way a kind of cranberry juice immobilization fermentation method, the cranberry juice immobilization fermentation method
The following steps are included:
Saccharomycete is accessed MRS culture medium according to 1% ratio, cultivates 15~20h, bacterial strain under the conditions of 30 DEG C by step 1
Activation, obtains culture solution；
Step 2 is cut into the fritter of 1cm or so after the clean peeling of apple；
400g apple block is added in the above-mentioned 600g culture solution prepared by step 3, and bacterium solution is made to submerge apple block；
Step 4, the 1000g bacterium solution containing apple block that step 3 is obtained are stayed overnight in 37 DEG C of stationary cultures, complete to fix
Process；
Step 5 filters zymocyte liquid, the apple block after obtaining immobilization after completing fixation procedure；
Step 6, the immobilization carrier obtained with 2 step 5 of sterile water wash；
Step 7, according to the adding proportion of immobilization carrier 5%~8%, the immobilization carrier that step 6 is obtained is added to thing
In the red bayberry juice first prepared, in 28 DEG C of fermentation 10h；
Step 8, fermentation liquid filter to obtain waxberry wine through filter press；
Waxberry wine is stored in post-fermentation tank by step 9, is stored 18 days in 20 DEG C, and ageing is completed；
Step 10, the waxberry wine obtained using diatomite filter and Membrane filtering machine processing step nine, complete clarification and
Filtering；
Step 11, under the conditions of 68~75 DEG C, heat preservation 10min sterilizing obtains waxberry wine.
Further, red bayberry squeezes the juice its crushing juice rate of condition up to 75%.
Further, make red bayberry novel fermentation drink saccharomycete normal fermentation under 3.0 environment above of pH value.
In conclusion advantages of the present invention and good effect are as follows:
1, the present invention utilizes apple block as carrier embedding saccharomycete for red bayberry wine fermentation, and discovery is solid after GC-MS analysis
Surely the ketone group substance content changed in fermentation waxberry wine with aromatic odor is higher, improves fruity flavor, mouthfeel is soft, product
Acceptance it is higher.
2, it compares fixed yeast and free yeast fermentation produces alcohol function, show fixed yeast during the fermentation just
Fermentation time specific ionization yeast Primary fermentation time is short, and the speed of fermentation is faster than the speed that free yeast ferments, fixed yeast hair
Ferment produces the alcoholic strength height nearly 30% that the fermentation of alcohol specific ionization yeast produces alcohol, the comparison in terms of acidity, fixed yeast hair
The acidity of zymotic fluid improves only 1.71, and free yeast fermentation liquid is then 3.52, and the acidity variation of Immobilized yeast liquid is small, right
The resistivity for producing sour miscellaneous bacteria is more preferable, it is easier to which the fermentation liquid of the fermentation of saccharomycete, the comparison in terms of pol, free yeast is residual
Sugar amount is higher by nearly 40% than Immobilized yeast liquid residual sugar amount, and Immobilized yeast is more thorough.
3, the distinctive kermesinus of red bayberry is presented in immobilization fermentation fruit wine color, reddish brown compared to free cell fermentation wine liquid
Color, it is more strong tempting.Yeast is easy to wine liquid separation, and wine liquid clear, is easy to carry out the clarification activities of next step, consumes
It can be few.
The present invention uses nature landing red bayberry inferior fruit for primary raw material, and reasonable utilization inferior fruit increases the added value of red bayberry,
Plantation and the processing benefit for improving red bayberry, promote the large-scale production operation of redbayberry wine, drive the hair of red bayberry planting industry
Exhibition improves the industrialization level of red bayberry, enhances the international competitiveness of China red bayberry industry.South jiangxi is in the market without maturation at present
Redbayberry wine and its drink, the present invention just fills up the blank in south jiangxi market.Use apple block as immobilization carrier, meeting
Making finished product red hayberry wine just has pure and fresh apple fragrant, and mouthfeel is more abundant, is subjected to degree and increases, while compared with free cell, water
Fruit solid-state fermentation process is more stable；
Detailed description of the invention
Fig. 1 is cranberry juice immobilization fermentation 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.
As shown in Figure 1, cranberry juice immobilization fermentation method provided in an embodiment of the present invention the following steps are included:
S101: saccharomycete is accessed into MRS culture medium according to 1% ratio, 15~20h is cultivated under the conditions of 30 DEG C, bacterial strain is living
Change, obtains culture solution；
S102: the fritter of 1cm or so is cut into after the clean peeling of apple；
S103: 400g apple block is added in the above-mentioned 600g culture solution prepared, and bacterium solution is made to submerge apple block；
S104: the 1000g bacterium solution containing apple block that step S103 is obtained is stayed overnight in 37 DEG C of stationary cultures, completes to fix
Process；
S105: after completing fixation procedure, zymocyte liquid is filtered, the apple block after obtaining immobilization；
S106: the immobilization carrier obtained with 2 step S105 of sterile water wash；
S107: according to the adding proportion of immobilization carrier 5%~8%, the obtained immobilization carrier of step S106 is added to thing
In the red bayberry juice first prepared, in 28 DEG C of fermentation 10h；
S108: fermentation liquid filters to obtain waxberry wine through filter press；
S109: waxberry wine is stored in post-fermentation tank, is stored 18 days in 20 DEG C, and ageing is completed；
S110: the waxberry wine obtained using diatomite filter and Membrane filtering machine processing step S109, complete clarification and
Filtering；
S111: under the conditions of 68~75 DEG C, heat preservation 10min sterilizing obtains waxberry wine.
The present invention keeps red bayberry novel fermentation drink special yeast performance more stable, red bayberry novel fermentation drink technology
More perfect, reasonable, product quality is more stable, and red bayberry novel fermentation drink has good color, smell, taste, shape and nutrition, specifically
Index is 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.
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 (3)
1. a kind of cranberry juice immobilization fermentation method, which is characterized in that the cranberry juice immobilization fermentation method includes following step
It is rapid:
Saccharomycete is accessed MRS culture medium according to 1% ratio, 15~20h is cultivated under the conditions of 30 DEG C by step 1, and bacterial strain activates,
Obtain culture solution；
Step 2 is cut into the fritter of 1cm after the clean peeling of apple；
400g apple block is added in the above-mentioned 600g culture solution prepared by step 3, and bacterium solution is made to submerge apple block；
Step 4, the 1000g bacterium solution containing apple block that step 3 is obtained are stayed overnight in 37 DEG C of stationary cultures, and completion was fixed
Journey；
Step 5 filters zymocyte liquid, the apple block after obtaining immobilization after completing fixation procedure；
Step 6, the immobilization carrier obtained with 2 step 5 of sterile water wash；
Step 7, according to the adding proportion of immobilization carrier 5%~8%, the immobilization carrier that step 6 is obtained is added to prior system
In the red bayberry juice got ready, in 28 DEG C of fermentation 10h；
Step 8, fermentation liquid filter to obtain waxberry wine through filter press；
Waxberry wine is stored in post-fermentation tank by step 9, is stored 18 days in 20 DEG C, and ageing is completed；
Step 10, the waxberry wine obtained using diatomite filter and Membrane filtering machine processing step nine complete clarification and filtering；
Step 11, under the conditions of 68~75 DEG C, heat preservation 10min sterilizing obtains waxberry wine.
2. cranberry juice immobilization fermentation method as described in claim 1, which is characterized in that red bayberry juicing its crushing juice rate of condition reaches
75%.
3. cranberry juice immobilization fermentation method as described in claim 1, which is characterized in that make red bayberry novel fermentation drink yeast
Bacterium normal fermentation under 3.0 environment above of pH value.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201910423136.6A CN110042094A (en) | 2019-05-21 | 2019-05-21 | A kind of cranberry juice immobilization fermentation method |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201910423136.6A CN110042094A (en) | 2019-05-21 | 2019-05-21 | A kind of cranberry juice immobilization fermentation method |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN110042094A true CN110042094A (en) | 2019-07-23 |
Family
ID=67282893
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201910423136.6A Pending CN110042094A (en) | 2019-05-21 | 2019-05-21 | A kind of cranberry juice immobilization fermentation method |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN110042094A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN110477234A (en) * | 2019-08-20 | 2019-11-22 | 广东省生物工程研究所（广州甘蔗糖业研究所） | A kind of synchronous method and device thereof for being coupled fruit juice and taking away the puckery taste of fungi fermentation |
Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106350462A (en) * | 2016-08-31 | 2017-01-25 | 温州科技职业学院 | Saccharomyces cerevisiae strain, method for screening saccharomyces cerevisiae and process for brewing myrica rubra wine by aid of saccharomyces cerevisiae strain |
| CN106957866A (en) * | 2016-10-13 | 2017-07-18 | 武汉黄鹤楼香精香料有限公司 | A kind of immobilized yeast prepares method of the cigarette with red bayberry extract |
| CN108085311A (en) * | 2016-11-21 | 2018-05-29 | 陈涛 | It is a kind of using apple block as the preparation method of the direct putting type lactic acid bacteria fermenting agent of embedding medium |
| CN109609429A (en) * | 2019-01-14 | 2019-04-12 | 扶明明 | A kind of red bayberry strain domestication method |
-
2019
- 2019-05-21 CN CN201910423136.6A patent/CN110042094A/en active Pending
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106350462A (en) * | 2016-08-31 | 2017-01-25 | 温州科技职业学院 | Saccharomyces cerevisiae strain, method for screening saccharomyces cerevisiae and process for brewing myrica rubra wine by aid of saccharomyces cerevisiae strain |
| CN106957866A (en) * | 2016-10-13 | 2017-07-18 | 武汉黄鹤楼香精香料有限公司 | A kind of immobilized yeast prepares method of the cigarette with red bayberry extract |
| CN108085311A (en) * | 2016-11-21 | 2018-05-29 | 陈涛 | It is a kind of using apple block as the preparation method of the direct putting type lactic acid bacteria fermenting agent of embedding medium |
| CN109609429A (en) * | 2019-01-14 | 2019-04-12 | 扶明明 | A kind of red bayberry strain domestication method |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN110477234A (en) * | 2019-08-20 | 2019-11-22 | 广东省生物工程研究所（广州甘蔗糖业研究所） | A kind of synchronous method and device thereof for being coupled fruit juice and taking away the puckery taste of fungi fermentation |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN102140404B (en) | Preparation method for pomegranate wine | |
| CN105039044B (en) | A kind of red fresh wine brewage process of dense sweet tea | |
| CN109439489A (en) | A kind of preparation method of Pitaya wine | |
| CN104232422A (en) | Brewing method of blueberry fruit wine | |
| CN106281867B (en) | A kind of morat process of preparing | |
| CN104593219A (en) | Fermented kiwi fruit vinegar and brewing method thereof | |
| CN104974872A (en) | Brewing method for myrtle and Kyoho grape wine | |
| CN101220331B (en) | Method for producing double-bacterium ferment raspberry full juice fruit wine | |
| CN105733890A (en) | Method for making sweet sparkling cider | |
| CN106367284B (en) | Liquid submerged fermentation process of health vinegar containing wolfberry, liquorice and apples | |
| CN107475015A (en) | A kind of red heart dragon fruit and white heart dragon fruit compound fruit wine and preparation method thereof | |
| CN101709259B (en) | Method for brewing navel orange vinegar beverage | |
| CN109486601A (en) | A kind of method that double-bacterium ferment brews Pear wine | |
| CN108865582A (en) | A method of reducing mulberry fruit wine volatile acid content | |
| CN103740530A (en) | Fermented-type kiwi fruit and green tea wine and production process thereof | |
| CN108315162A (en) | A kind of preparation method of Low acid fruity type bramble fruit wine | |
| CN103305388A (en) | High-alcohol banana fruit wine and brewing method thereof | |
| CN105039048B (en) | A kind of soft red fresh wine brewage process | |
| CN110373301A (en) | A kind of brewing method of alcoholic strength low applejack | |
| CN105255748B (en) | The fruit wine yeast of one plant of high-yield glutathione and its application | |
| CN109112036A (en) | A kind of composite enzyme fruit wine preparation method | |
| CN109797076A (en) | A kind of production method of alcoholic foamed apple wine | |
| CN103719965A (en) | Health-care saussurea involucrata and natto enzyme drink and preparation method thereof | |
| CN109735417A (en) | A kind of preparation method of Glossy Privet Fruit Wine | |
| CN106635681B (en) | Preparation method of hericium erinaceus and strawberry compound wine |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| PB01 | Publication | ||
| PB01 | Publication | ||
| SE01 | Entry into force of request for substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| RJ01 | Rejection of invention patent application after publication | ||
| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20190723 |