CN1118565C - Zymophyte and wild oblonga fermented beverage prepared from same, and preparation process thereof - Google Patents
Zymophyte and wild oblonga fermented beverage prepared from same, and preparation process thereof Download PDFInfo
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Abstract
The present invention relates to a fermentation strain, namely candidakrissii XBL-1CGMCC NO. 0409, a stauntonvine fermented beverage prepared by the fermentation of the fermentation strain, and a preparation method for the stauntonvine fermented beverage. The stauntonvine fermented beverage is prepared by that the fermentation strain is inoculated to a potato juice fluid nutrient medium and is cultivated to prepare a strain liquid of level I; the strain liquid of level I is inoculated to a fermentation base material and is cultivated to prepare a strain liquid of level II; the strain liquid of level II is inoculated to the fermentation base material and is statically fermented in a fermentation tank to obtain a fermentation liquid; the fermentation liquid is processed through a series of conventional methods to obtain a stauntonvine fermented beverage. The beverage has special clean aroma and very good taste.
Description
The present invention relates to a kind of fermented bacterium, relate in particular to Crius candiyeast (Candidakrissii) XBL-1 CGMCC No 0409, the invention still further relates to Stem and leaf of False Lychee fermented drink that makes by this fermented bacterium fermentation and preparation method thereof.
Known Nakai beverage is through the preparation of the extracting method of routine.The prior art more relevant with the present invention is disclosed on August 21st, 1996, application number is 95100760.2 patent application, this patent application discloses a kind of drink of Chinese flowering quince juice and preparation method thereof, this method is to adopt the primary natural fermentating process, and the primitive nature zymotechnique exists may be introduced harmful bacterium and produce the nuisance qualitative factor; What is more important even identical a kind of preparation of raw material becomes different fermentation base-materials, utilizes different fermented bacteriums and fermentation condition to ferment, and its fermentation result (tunning) is different.
The Stem and leaf of False Lychee that the present invention relates to is the mature fruit of rosaceous plant chaenomeles lagenaria (cockle pawpaw, Fructus Chaenomelis) Chaenomeles lagenaria, and is very sour, can not eat raw.The Crius candiyeast (Candida krissii) that the present invention uses was found in the ocean in 1974 in the world first, was found in first in the soil in China in 1996, and not seeing has it to be applied to the bibliographical information of biological fermentation.The strain X BL-1 that the present invention uses can be at high sugar (pol is near 50%), the growth down of low pH value (the pH value is less than 3), and with this understanding, general microorganism then can not grow.This bacterial strain is leaving standstill the condition bottom fermentation, can make fermented liquid have special fragrant.
Primary and foremost purpose of the present invention provides a kind of novel fermentation bacterial classification that is used for the Stem and leaf of False Lychee fermentation;
Another object of the present invention is to utilize described fermented bacterium, obtains a kind of Stem and leaf of False Lychee fermented drink with better quality and mouthfeel by biofermentation technique, thereby thoroughly solves the problem that the Stem and leaf of False Lychee sour-puckery flavor can not directly eat;
A further object of the present invention provides the preparation method of described Stem and leaf of False Lychee fermented drink.
The fermented bacterium that is used to prepare Stem and leaf of False Lychee fermented drink of the present invention is Crius candiyeast (Candida Krissii), be called the XBL-1 bacterial strain, this bacterial strain on August 13rd, 1999 in China Committee for Culture Collection of Microorganisms common micro-organisms center (CGMCC) preservation, preserving number is CGMCC No 0409.
Therefore, the present invention relates to Crius candiyeast (Candida Krissii) XBL-1 CGMCCNo 0409.
The XBL-1 bacterial strain has following character
Cultivate in the malt juice liquid medium: cultivate after 3 days down for 25 ℃, cell is avette, and oval the cell size is (2.3-5.7) * (4.6-10.3) μ m to cylindricality, collarium is arranged but do not have the mould film to form.
Wort agar is cultivated on the inclined-plane: cultivates down after one month for 25 ℃, and bacterium colony cheese shape, oyster white, surface smoothing part fold is partly returned light, and etching shape in edge is to tree-shaped.
Corn Meal Agar Dalmau is dull and stereotyped to be cultivated: have pseudohypha to produce.
Carbohydrate fermentation:
Glucose+maltose-
Semi-lactosi-lactose-
Sucrose-raffinose-
Carbon assimilation:
Semi-lactosi-D-ribose-
Sorbose-L-rhamnosyl-
Sucrose-glycerine+
Maltose-erythritol-
Fine disaccharides-ribitol-
Trehalose+melampyrum-
Lactose-D-N.F,USP MANNITOL+
Melibiose-D-sorbyl alcohol+
Raffinose-Myricitroside-
Melizitose-DL-lactic acid+
Zulkovsky starch-succsinic acid+
D-wood sugar-citric acid-
L-arabinose-inositol-
The D-pectinose-
Other:
The generation of cracking arbutin+kind of starch material-
Assimilation nitrate-urease activity-
-37 ℃ of growths down of growth in the culture medium without vitamin-
The cultural method of XBL-1 bacterial strain and characteristics
1. cultural method
(1) slant strains
A. potato soaks the juice solid medium: the potato of 100g being cleaned peeling shreds, and adds 300ml distilled water, boils 10 minutes, gets the 230ml immersion liquid, add 20g glucose, agar 15 grams add water to 1000ml, and heating is dissolved, the packing test tube was sterilized 15 minutes for 115 ℃, the system slant medium.
B. spawn culture is preserved: with the XBL-1 bacterial classification inoculation in above-mentioned slant medium, 27 ℃, cultivate after 48 hours, the bevel bacterial classification, a part is used to inoculate I level strain liquid, a part is used for the preservation of whiteruss cryogenic refrigerator.
(2) I level strain liquid
A. potato soaks juice body substratum: the potato chopping with the clean peeling of 100g, add 300ml distilled water, and boiled 10 minutes, get the 230ml immersion liquid, add 20g glucose, add water to 1000ml, the packing triangular flask was sterilized 15 minutes for 115 ℃.
B. cultivate: slant strains is seeded in above-mentioned potato soaks in the juice body substratum, 27 ℃, cultivated 72 hours, make I level strain liquid.
(3) II level strain liquid
A. Stem and leaf of False Lychee fermentation base-material: the Stem and leaf of False Lychee fermentation base-material that hereinafter described prepares as the present invention.
B. cultivate: get volume ratio (strain liquid/base-material) 2%I level strain liquid, be inoculated in the Stem and leaf of False Lychee fermentation base-material, 27 ℃, cultivated 72 hours, make II level strain liquid.
2. the screening of bacterial classification
Before 4 years, described strains separation is in the Stem and leaf of False Lychee fruit surface.After separation obtained this bacterial strain, we in Stem and leaf of False Lychee fermentation base-material, cultivated this inoculation after one month for 27 ℃, selected the bacterial strain that special fermentation fragrant is dense in the fermented liquid and continued inoculation, and screening, domestication that process is nearly 3 years become present XBL-1 bacterial strain.XBL-1 and original strain compare, and its characteristics are under same fermentation condition, produce identical special fermentation fragrant, and fermentation time shortens half, and for example original strain ferments one month, and XBL-1 fermentation two weeks gets final product.In addition, XBL-1 seems more sturdy than original strain on form, and XBL-1 cell size is 2.3-5.7 * 4.6-10.3 micron, and original strain cell size is 2.1-3.7 * 4.9-12.3 micron.
3.XBL-1 the difference of bacterial strain and existing bacterial strain
1996, Institute of Micro-biology of the Chinese Academy of Sciences formally reported this bacterial classification in China first.Now that China is unique formal openly bacterial strain (source: Institute of Micro-biology, bacterial strain AS 2.1765) and bacterial strain of the present invention do one relatively.
Table 1 has provided the difference of XBL-1 and AS 2.1765.
Table 1
| Characteristic | AS 2.1765 | XBL-1 | |
| Malt juice liquid medium, 25 | The cell size | 2-3.5 * 5-13.7 micron | 2.3-5.7 * 4.6-10.3 micron |
| The mould film | Have | Do not have | |
| The wort agar inclined-plane, 25 ℃ 30 days | Bacterium colony is reflective | Do not have | Semi reflective |
| Glucose fermentation | A little less than | Generally | |
| Carbon assimilation | Semi-lactosi | + | - |
| Fine disaccharides | + | - | |
| Ribitol | + | - | |
| Raise antimellin | + | - | |
| DL-lactic acid | - | + | |
| Citric acid | + | - | |
The invention still further relates to a kind of Stem and leaf of False Lychee fermented drink, this fermented drink can be prepared by following method:
Fermented bacterium Crius candiyeast (Candida Krissii) XBL-1 CGMCC No 0409 is inoculated in potato soaks in the juice body substratum and cultivate, make I level strain liquid; Get I level strain liquid and be inoculated in fermentation and cultivate in the base-material, make II level strain liquid; Get II level strain liquid and be inoculated in the fermentation base-material, standing for fermentation required time in fermentor tank gets fermented liquid; With filtering fermentation liquor, then,, regulate PH and pol, then after filtration, the degassing, instantaneously sterilising, can, sealing and high-temperature sterilization promptly get described Stem and leaf of False Lychee fermented drink with softening water dilution.
The present invention also relates to a kind of preparation method of Stem and leaf of False Lychee fermented drink in addition, and this method comprises the step of following order:
(1) fermented bacterium Crius candiyeast (Candida Krissii) XBL-1 CGMCC No0409 is connect bacterium and soak in the juice body substratum in potato and cultivate, make I level strain liquid;
(2) get I level strain liquid and be inoculated in fermentation and cultivate in the base-material, make II level strain liquid;
(3) get II level strain liquid and be inoculated in the fermentation base-material, standing for fermentation required time in fermentor tank gets fermented liquid;
(4), then,, regulate PH and pol, then after filtration, the degassing, instantaneously sterilising, can, sealing and high-temperature sterilization promptly get described Stem and leaf of False Lychee fermented drink with softening water dilution with the gained filtering fermentation liquor.
Preparation method according to Stem and leaf of False Lychee fermented drink of the present invention, it is after potato is cleaned, removes the peel, shredded that wherein said potato soaks juice body substratum, soak or boil, the gained immersion liquid adds glucose and adds certain water gaging after sterilization, promptly makes described potato and soaks juice body substratum;
According to the preparation method of Stem and leaf of False Lychee fermented drink of the present invention, wherein said fermentation base-material adds softening water for Stem and leaf of False Lychee is crushed to fine particle, general softening water add-on is the 50-250% of Stem and leaf of False Lychee weight, through heating and filtration, gained filtrate is the Stem and leaf of False Lychee extracting solution, then, regulate PH and pol, available citric acid is transferred PH, and general PH is 2.0-4.0, and available sucrose or white sugar are transferred pol, pol is generally 20-50 Brix (Brix) pol, promptly makes described fermentation base-material;
The Stem and leaf of False Lychee fresh fruit extracting solution that wherein contains the 30-60% that has an appointment in described fermentation base-material for example contains the 300-600kg Stem and leaf of False Lychee fresh fruit extracting solution of having an appointment in 1000L fermentation base-material.
Under above-mentioned employed pol and acidity, have only this bacterium of the present invention to grow, other assorted bacterium is to be difficult to growth.Thereby this fermentation condition can guarantee that fermented liquid is not polluted by other assorted bacterium, thereby has guaranteed the quality of leavened prod in long fermenting process.
According to the preparation method of Stem and leaf of False Lychee fermented drink of the present invention, in described fermenting process, leavening temperature is advisable with 25-30 ℃, is preferably 27 ℃.Temperature is on the low side, and fermenting speed slows down, and fermentation time prolongs; Temperature drift is unfavorable for growth, also can prolong fermentation time.When temperature reached 37 ℃, bacterial classification promptly can not be grown.Fermentation time is 15-30 days.If fermentation time below 3 days, does not produce special fermentation fragrant basically, and the fragrance that has only Stem and leaf of False Lychee itself to be had; If fermentation time is below 7 days, possesses special fermentation fragrant, but be not dense, thereby be unsuitable for dilution and be mixed with beverage; Fermentation time is long more, and special fermentation fragrant is dense more, but the time is oversize, will improve production cost.Thereby only fermentation time should be fixed on 15-30 days.
Described fermentation is a standing for fermentation, promptly refers to not stir in the fermentor tank, stuffiness.If at the aeration condition bottom fermentation, this bacterial classification produces alcohols material in fermented liquid, thereby makes leavened prod have vinosity, is difficult to eat.
Fig. 1 is preparation method's schema of Stem and leaf of False Lychee fermented drink of the present invention
Wherein:
1: slant strains; 2:I level strain liquid; 3:II level strain liquid; 4: Stem and leaf of False Lychee;
5: fragmentation; 6: heating; 7: filter; 8: base-material; 9: fermentation; 10: filter;
11: regulate acidity and sugariness; 12: the degassing; 13: instantaneously sterilising; 14: can; 15: capping; 16: sterilization; 17: finished product;
The stauntonvine fermented beverage that the present invention obtains has special fragrant, and the result makes beverage have extraordinary mouthfeel.
Can further be well understood to the present invention by preparation example given below, embodiment and comparing embodiment, but they are not to be limitation of the invention.
The Stem and leaf of False Lychee that the present invention uses is the mature fruit of rosaceous plant chaenomeles lagenaria, and it originates from the Zhengan County, Zunyi City, Guizhou Province.
Preparation example 1: potato soaks the preparation of juice body substratum
Get the 100g potato, it is cleaned, removes the peel, shreds, add 300ml distilled water, soaked 30 minutes, get the 230ml immersion liquid, add 20g glucose, add water to 1000ml, sterilized 15 minutes down, make potato and soak juice body substratum in 115 ℃.
Preparation example 2: the preparation of fermentation base-material
Get Stem and leaf of False Lychee 300kg, fragmentation becomes particle, adds softening water 500kg, heats 10 minutes down in 80 ℃, filters then.Add sucrose 200kg in gained filtrate, after its dissolving, be settled to 1000L, making its pol is 20 (Brix), and pH value is 4.0, is the fermentation base-material.Enter fermentor tank through the ultrahigh-temperature instantaneously sterilising, be cooled to below 27 ℃.
Preparation example 3: the preparation of fermentation base-material
Get Stem and leaf of False Lychee 400kg, fragmentation becomes particle, adds softening water 400kg, heats 10 minutes down in 80 ℃, filters then.Add sucrose 400kg in gained filtrate, after its dissolving, be settled to 1000L, making its pol is 40 (Brix), and pH value is 3.0, is the fermentation base-material.Enter fermentor tank through the ultrahigh-temperature instantaneously sterilising, be cooled to below 27 ℃.
Preparation example 4: the preparation of fermentation base-material
Get Stem and leaf of False Lychee 600kg, fragmentation becomes particle, adds softening water 300kg, heats 10 minutes down in 80 ℃, filter then, in gained filtrate, add sucrose 500kg, after its dissolving, be settled to 1000L, making its pol is 50 (Brix), and pH value is 2.0, is the fermentation base-material.Enter fermentor tank through the ultrahigh-temperature instantaneously sterilising, be cooled to below 27 ℃.
Embodiment 1: the preparation of Stem and leaf of False Lychee beverage
The 0.4 liter of potato that XBL-1 bacterial classification (microbial preservation number for CGMCC No 0409) is inoculated in preparation example 1 preparation soaks in the juice body substratum, cultivates 72 hours down for 27 ℃ in temperature, makes I level strain liquid; Get in the 20L Stem and leaf of False Lychee fermentation base-material that 0.4LI level strain liquid is inoculated in preparation example 2 preparation, cultivate, make II level strain liquid with above-mentioned condition; Get in the 1000L fermentation base-material that 20L II level strain liquid is inoculated in preparation example 2 preparation, in the fermentor tank standing for fermentation, 27 ℃ of leavening temperatures, fermentation time 15 days.Fermented liquid with 6 times of softening water dilutions, is regulated PH to 3.2 with citric acid, with white sugar or sucrose appropriate regulation sugariness, through 300 order filtered through gauze ,-0.6kg/cm after 300 order filtered through gauze
2Pressure is the degassing down, 131 ℃ of 3 seconds of instantaneously sterilising, and the can of 300ml vial, three spiral cover cappings in 100 ℃ of high-temperature sterilizations 10 minutes, promptly make the Stem and leaf of False Lychee beverage.
Embodiment 2: the preparation of Stem and leaf of False Lychee beverage
The 0.4L potato that XBL-1 bacterial classification (microbial preservation number for CGMCC No 0409) is inoculated in preparation example 1 preparation soaks in the juice body substratum, cultivates 72 hours down for 27 ℃ in temperature, makes I level strain liquid; Get in the 20L Stem and leaf of False Lychee fermentation base-material that 0.4L I level strain liquid is inoculated in preparation example 3 preparation, cultivate, make II level strain liquid with above-mentioned condition; Get in the 1000L fermentation base-material that 20L II level strain liquid is inoculated in preparation example 3 preparation, in the fermentor tank standing for fermentation, 27 ℃ of leavening temperatures, fermentation time 20 days.Fermented liquid is after 300 order filtered through gauze, with 6 times of softening water dilutions, with lemon acid for adjusting pH to 3.2, with white sugar or sucrose appropriate regulation sugariness, through 300 order filtered through gauze ,-0.6kg/cm
2Pressure is the degassing down, in 3 seconds kinds of 131 ℃ of instantaneously sterilisings, and the can of 300ml vial, three spiral cover cappings in 100 ℃ of high-temperature sterilizations 10 minutes, promptly make the Stem and leaf of False Lychee beverage.
Embodiment 3: the preparation of Stem and leaf of False Lychee beverage
The 0.4L potato that XBL-1 bacterial classification (microbial preservation number for CGMCC No 0409) is inoculated in preparation example 1 preparation soaks in the juice body substratum, cultivates 72 hours down for 27 ℃ in temperature, makes I level strain liquid; Get in the 20L Stem and leaf of False Lychee fermentation base-material that 0.4L I level strain liquid is inoculated in preparation example 4 preparation, cultivate, make II level strain liquid with above-mentioned condition; Get in the 1000L fermentation base-material that 20L II level strain liquid is inoculated in preparation example 4 preparation, in the fermentor tank standing for fermentation, 27 ℃ of leavening temperatures, fermentation time 30 days.Fermented liquid is after 300 order filtered through gauze, with 6 times of softening water dilutions, with lemon acid for adjusting pH to 3.2, with white sugar or sucrose appropriate regulation sugariness, through 300 order filtered through gauze ,-0.6kg/cm
2Pressure is the degassing down, and in 131 ℃ of 3 seconds of instantaneously sterilising, the can of 300ml vial, three spiral cover cappings in 100 ℃ of high-temperature sterilizations 20 minutes, promptly make the Stem and leaf of False Lychee beverage.
Comparing embodiment: the preparation of spontaneous fermentation Stem and leaf of False Lychee beverage
The method (application number is 95100760.2) of using this paper to quote is extracted Stem and leaf of False Lychee juice from 200 gram Stem and leaf of False Lychee do, in 28 ℃ of fermentations 3-4 days, be mixed with the Stem and leaf of False Lychee beverage then.
Table 2 has provided the subjective appreciation result of the Stem and leaf of False Lychee beverage of embodiment 1-3 and comparing embodiment.
Table 2
| The project sample | Fragrant | Flavor | Look |
| The Stem and leaf of False Lychee beverage of embodiment 1-3 preparation | Special fermentation fragrant, covered the fragrance of Stem and leaf of False Lychee itself, and had a kind of comprehensive local flavor denseer than former Stem and leaf of False Lychee fragrance. | Nutritive substance that produces in the fermenting process and flavour substances make its flavor more mellow, tasty and refreshing with after the composition of Stem and leaf of False Lychee itself mixes. | Light brown |
| The Stem and leaf of False Lychee beverage of comparing embodiment preparation | Local flavor after having only Stem and leaf of False Lychee to boil | Single, more puckery | Russet |
Compared with prior art, the advantage that has of the present invention is:
1. owing to used fermented bacterium of the present invention, and under fermentation condition of the present invention, ferment, so that other miscellaneous bacteria is difficult to growth, thereby guarantee in long sweat, zymotic fluid is not polluted by other miscellaneous bacteria, and makes stauntonvine fermented beverage of the present invention have good quality;
2. obtain a kind of wild pawpaw fermented beverage with better quality and mouthfeel by biofermentation technique of the present invention, thereby thoroughly solved the stauntonvine sour-puckery flavor and the problem that can not directly eat.
Claims (9)
1. a Crius candiyeast (Candida Krissii) XBL-1 CGMCC No 0409.
2. Stem and leaf of False Lychee fermented drink, this fermented drink can be prepared by following method:
Fermented bacterium Crius candiyeast (Candida Krissii) XBL-1 CGMCC No 0409 is inoculated in potato soaks in the juice body substratum and cultivate, make I level strain liquid, get I level strain liquid and be inoculated in the fermentation base-material and cultivate, make II level strain liquid; Getting II level strain liquid is inoculated in the fermentation base-material, standing for fermentation required time in fermentor tank, get fermented liquid, with the gained filtering fermentation liquor, then, with softening water dilution, regulate PH and pol, then after filtration, the degassing, instantaneously sterilising, can, sealing and high-temperature sterilization promptly get described Stem and leaf of False Lychee fermented drink.
3. the preparation method of a Stem and leaf of False Lychee fermented drink, this method comprises the step of following order:
(1) fermented bacterium Crius candiyeast (Candida Krissii) XBL-1 CGMCC No0409 is inoculated in potato and soaks in the juice body substratum and cultivate, make I level strain liquid;
(2) get I level strain liquid and be inoculated in fermentation and cultivate in the base-material, make II level strain liquid;
(3) get II level strain liquid and be inoculated in the fermentation base-material, standing for fermentation required time in fermentor tank gets fermented liquid;
(4), then,, regulate PH and pol, then after filtration, the degassing, instantaneously sterilising, can, sealing and high-temperature sterilization promptly get described Stem and leaf of False Lychee fermented drink with softening water dilution with the gained filtering fermentation liquor.
4. preparation method according to claim 3, it is after potato is cleaned, removes the peel, shredded that wherein said potato soaks juice body substratum, soak or boil, the gained immersion liquid adds glucose and adds certain water gaging after sterilization, promptly makes described potato and soaks juice body substratum.
5. preparation method according to claim 3, wherein said fermentation base-material adds softening water for Stem and leaf of False Lychee is crushed to fine particle, through heating and filtration, gained filtrate is the Stem and leaf of False Lychee extracting solution, then, regulate PH and pol, promptly make described fermentation base-material.
6. preparation method according to claim 5, the pH value of wherein said fermentation base-material is 2.0-4.0, pol is the 20-50 Brix.
7. preparation method according to claim 3, the temperature in the wherein said fermenting process are 25-30 ℃, and fermentation time is 15-30 days.
8. preparation method according to claim 7, the temperature in the wherein said fermenting process are 27 ℃, and fermentation time is 15 days.
9. preparation method according to claim 3, wherein said standing for fermentation are meant when fermenting and do not stir in the fermentor tank, stuffiness.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN 99123711 CN1118565C (en) | 1999-11-16 | 1999-11-16 | Zymophyte and wild oblonga fermented beverage prepared from same, and preparation process thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN 99123711 CN1118565C (en) | 1999-11-16 | 1999-11-16 | Zymophyte and wild oblonga fermented beverage prepared from same, and preparation process thereof |
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| Publication Number | Publication Date |
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| CN1296073A CN1296073A (en) | 2001-05-23 |
| CN1118565C true CN1118565C (en) | 2003-08-20 |
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| CN 99123711 Expired - Fee Related CN1118565C (en) | 1999-11-16 | 1999-11-16 | Zymophyte and wild oblonga fermented beverage prepared from same, and preparation process thereof |
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| CN1315417C (en) * | 2003-12-30 | 2007-05-16 | 中国农业科学院兰州兽医研究所 | Kluyveromyces marxianus yeast fermented drink and its preparation method |
| CN103284246B (en) * | 2013-06-18 | 2014-08-13 | 劳卓昌 | Method for preparing papaya beverage by quick fermentation |
| CN105918747A (en) * | 2016-05-17 | 2016-09-07 | 贵州天楼生物发展有限公司 | Wild papaya beverage processing technology |
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