CN113355192A - Production method and product of blueberry hyaluronic acid distiller's yeast - Google Patents
Production method and product of blueberry hyaluronic acid distiller's yeast Download PDFInfo
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- CN113355192A CN113355192A CN202110765406.9A CN202110765406A CN113355192A CN 113355192 A CN113355192 A CN 113355192A CN 202110765406 A CN202110765406 A CN 202110765406A CN 113355192 A CN113355192 A CN 113355192A
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Abstract
The invention discloses a production method of blueberry hyaluronic acid distiller's yeast, which is characterized by comprising the following steps: the method comprises the following steps: a. domesticating wild blueberry mold with yeast; b. separation and screening: after autoclaving, selecting domesticated blueberry strains to be inoculated into the culture dish, and carrying out constant-temperature and constant-humidity culture until hypha colonies are fully paved on the culture dish; c. inoculating and culturing: selecting excellent hypha colonies from a separation and screening culture dish, inoculating the hypha colonies into a sterilized test tube, performing heat preservation and moisture preservation culture, and inoculating the hypha colonies into a triangular flask for continuous culture after the hypha colonies are matured; d. preparing blueberry seeds: the seeds in the previous step are discharged from the triangular flask in a hollow way and dried at constant temperature to be used as a large amount of cultivation seeds; e. preparing the special distiller's yeast for the blueberries: inoculating the qualified seeds to a blueberry reference raw material, adding water, hyaluronic acid and chitosan oligosaccharide, stirring, scattering, sterilizing, taking out of a steamer, spreading for cooling, inoculating to a culture material, culturing at a constant temperature, taking out of a room, and drying to obtain the product.
Description
Technical Field
The invention relates to a distiller's yeast, in particular to a production method and a product of blueberry hyaluronic acid distiller's yeast.
Background
As is known, hyaluronic acid is officially approved as a new food raw material by national health and wellness committee in 2021, the demand of people on hyaluronic acid is increasing day by day, hyaluronic acid plays an important role in the physiological activities of human bodies, is commonly used in the field of beauty and face care, but is hardly applied to the field of brewing, and is particularly applied to the brewing of blueberry wine.
Disclosure of Invention
The invention aims to overcome the defects of the prior art and provides a production method and a product of blueberry hyaluronic acid distiller's yeast with unique blueberry flavor, strong fermentation capacity and remarkable strain growth promoting effect. The specific scheme is as follows.
A production method of blueberry hyaluronic acid distiller's yeast comprises the following steps:
a. domesticating wild blueberry mold with saccharomycetes, namely utilizing a culture dish with a prepared culture medium to search the attached wild mold system in the accumulation material so that hyphae and bacterial colonies are paved on the whole culture dish;
the accumulated material is formed by accumulating fungi, roots, stems, flowers, leaves and fruits made of soil at the location of the blueberry growth root system;
b. separation and screening: sterilizing the prepared culture dish at high pressure, selecting and domesticating blueberry strains, inoculating the blueberry strains into the culture dish, culturing at constant temperature and humidity for 2-3 days, and controlling the temperature at 23-27 ℃ until hypha colonies are fully paved on the culture dish;
c. inoculating and culturing: selecting excellent hypha colonies from a separation and screening culture dish, inoculating into a sterile test tube, performing heat preservation and moisture preservation culture at 23-27 ℃ for 2-4 days, inoculating into a triangular flask after maturation, continuously culturing for 2-3 days, and keeping the temperature at 25-28 ℃;
the moisturizing mode adopts a cotton plug to tightly moisturize so as to prevent the water from evaporating too fast and the seeds from growing badly;
d. preparing blueberry seeds: baking at constant temperature of 38-42 deg.C, taking out the seeds from the triangular flask, and oven drying at constant temperature to obtain large amount of cultured seeds;
to ensure that the seeds have sufficient saccharification and fermentation, a rice test is performed on rice, which is: stirring three thousandth of the seeds uniformly in the rice for a saccharification fermentation test, keeping the temperature at about 26-30 ℃, observing for 24-30 hours, smelling the fragrance, tasting the sweet taste, and obtaining the qualified blueberry with special fragrance;
e. preparing the special distiller's yeast for the blueberries: putting the qualified three-stage seeds of the triangular flask into production of blueberry distiller's yeast, inoculating the blueberry distiller's yeast to a blueberry reference raw material, adding 40-50% of water, hyaluronic acid and chitosan oligosaccharide, stirring uniformly, scattering, sterilizing at normal pressure for more than 2.5-3.5 hours, taking out of a steamer, spreading to cool to 24-28 ℃, inoculating the blueberry distiller's yeast to a culture medium, culturing at the constant temperature of 25 ℃ for 2 days, turning and stirring the culture medium once every 6-8 hours until blueberry fragrance overflows, and taking out of a room and drying for 2 days to obtain the blueberry special distiller's yeast;
the blueberry reference raw material is prepared by dry mixing flowers, fruits, roots, stems, leaves and dry mixing of blueberries into powder according to the proportion of 1: 1, mixing with bran;
in order to ensure the qualification rate of the blueberry distiller's yeast, a rice test in the rice is required, wherein the rice test comprises the following steps: mixing three thousandth of the blueberry distiller's yeast uniformly in rice for saccharification and fermentation test, keeping the temperature at about 26-30 ℃, observing for 24-30 hours, smelling the flavor, tasting the sweet flavor, and obtaining the blueberry with special flavor.
Aiming at the technical scheme, the technical effects are further explained as follows:
1. the blueberry wine in the market generally has the problem of too high acidity, the quality and the taste of the wine are seriously influenced, and manufacturers often adjust the taste by adding a large amount of sugar after fermentation so as to overcome the defect. And in this technical scheme in the special distiller's yeast preparation of blueberry, get fungus (also get the fungus that is fit for blueberry growth soil) according to the soil at blueberry root system place, get root, pole, leaf, flower, the fruit system song of blueberry again: the method comprises the steps of selecting excellent blueberry yeasts from strains separated from leaves and pericarps of blueberry trees for secondary yeast purification, transplanting and culturing secondary seeds, performing amplification culture after the secondary seeds are mature, wherein the selected culture medium is blueberry leaves and branch crushed materials, and bran and starch are properly added as culture media, so that the problem of excessive acidity of blueberry fermentation can be perfectly solved, the normal acidity and sweetness of the fermented blueberry wine are natural, and the taste and quality are further improved.
2. The special yeast for blueberry is a special strain for fermenting blueberry wine, plays a role in promoting fructose and vitamins contained in blueberry, increases fermentation capacity, promotes the increase of total cell number of the strain, has no mixed bacteria, is special for special yeast, is different for different fruits, is more suitable for the growth of the fruits and achieves obvious effect.
3. Researches show that the natural sweetness in fermentation can be improved by adding the chitosan oligosaccharide in the fermentation process, so that a mode of adding a large amount of sugar after fermentation is replaced. Meanwhile, the chitosan oligosaccharide is micromolecular sugar, is suitable for being absorbed by a human body, and has a promoting effect on weight loss; the hyaluronic acid is added in the process of distiller's yeast culture, so that the thorough fermentation of the blueberries can be further accelerated, particularly, the sour and sweet degree in the blueberry fermentation process has a certain neutral effect, the fermentation time can be greatly reduced, and the fruit acidity in the blueberry fermentation process can also be reduced. Compared with the problem of adjusting the sweetness and sourness by adding sugar, the problem of sweetness and sourness by using yeast fermentation in yeast making is solved, and the produced wine is more beneficial to human health.
4. Through analysis, the surface of the prepared distiller's yeast is bluish purple of blueberry anthocyanin, a light blueberry fragrance overflows, the yeast skin is about 0.1mm thick and thin, and the water content is less than or equal to 12%. Compared with the common distiller's yeast, the special distiller's yeast for blueberries prepared by the scheme has strong pertinence, can have the special characteristic in the subsequent blueberry fermentation process, reduces the foreign bacteria and removes the foreign flavor, and has the effects of strong blueberry aroma and outstanding main body style.
5. According to the technical scheme, the comprehensive utilization rate of resources can be improved, and during the starter propagation process, the blueberry roots, stems, leaves, flowers and fruits are fully utilized by making the stacking materials and the reference raw materials. The blueberry seeds obtained in the process of making the distiller's yeast can be directly used for planting blueberries and can be continuously used for making the blueberry distiller's yeast, and the distiller's yeast can fully play a role in subsequent blueberry wines, so that the industrial value of the blueberries is greatly improved. Therefore, the scheme makes full use of the whole blueberry body, greatly increases the blueberry value and has positive progress significance.
Therefore, the technical scheme can completely realize the invention effect.
Detailed Description
Example 1, a method for producing blueberry hyaluronic acid distiller's yeast is carried out according to the following steps:
a. domesticating wild blueberry mold with saccharomycetes, namely utilizing a culture dish with a prepared culture medium to search the attached wild mold system in the accumulation material so that hyphae and bacterial colonies are paved on the whole culture dish;
the accumulated material is formed by accumulating fungi, roots, stems, flowers, leaves and fruits made of soil at the location of the blueberry growth root system;
b. separation and screening: sterilizing the prepared culture dish at high pressure, selecting and domesticating blueberry strains, inoculating the blueberry strains into the culture dish, culturing at constant temperature and humidity for 2 days, and controlling the temperature at 27 ℃ until hypha colonies are paved on the culture dish;
c. inoculating and culturing: selecting excellent hypha colonies from a separation and screening culture dish, inoculating the hypha colonies into a sterilized test tube, performing heat preservation and moisture preservation culture at 27 ℃ for 2 days, inoculating the hypha colonies after maturation into a triangular flask, continuously culturing for 2 days, and keeping the temperature at 28 ℃;
the moisturizing mode adopts a cotton plug to tightly moisturize so as to prevent the water from evaporating too fast and the seeds from growing badly;
d. preparing blueberry seeds: baking at constant temperature of 42 ℃, and taking the seeds in the previous step out of the triangular flask and drying at constant temperature to serve as a large batch of cultivation seeds;
to ensure that the seeds have sufficient saccharification and fermentation, a rice test is performed on rice, which is: stirring three thousandth of the seeds uniformly in the rice for a saccharification fermentation test, keeping the temperature at about 30 ℃, observing for 24 hours, smelling the fragrance, tasting the sweet taste, and determining that the blueberry special fragrance is qualified;
e. preparing the special distiller's yeast for the blueberries: putting the qualified third-level seeds of the triangular flask into production of blueberry distiller's yeast, inoculating the blueberry distiller's yeast to a blueberry reference raw material, adding 40% of water, hyaluronic acid and chitosan oligosaccharide, stirring and scattering the mixture uniformly, sterilizing the mixture at normal pressure for more than 2.5 hours, taking the mixture out of a steamer, spreading the mixture to cool the mixture to 28 ℃, inoculating the mixture into a culture material, culturing the mixture for 2 days at a constant temperature of 25 ℃, turning and stirring the culture material once every 6 hours until blueberry fragrance overflows, and taking the mixture out of a room and drying the mixture for 2 days to obtain the blueberry special distiller's yeast;
the blueberry reference raw material is prepared by dry mixing flowers, fruits, roots, stems, leaves and dry mixing of blueberries into powder according to the proportion of 1: 1, mixing with bran;
in order to ensure the qualification rate of the blueberry distiller's yeast, a rice test in the rice is required, wherein the rice test comprises the following steps: three thousandth of the blueberry distiller's yeast is evenly stirred in rice for a saccharification fermentation test, the temperature is kept at about 30 ℃, the blueberry distiller's yeast is observed for 24 hours, the blueberry distiller's yeast smells the fragrance and tastes sweet, and the blueberry distiller's yeast with special fragrance is qualified.
The red wine and white wine products brewed by the distiller's yeast have the following technical effects:
1. this distiller's yeast penetrating power is strong, even smash the blueberry fresh fruit and also can ensure the quick smooth going on of fermentation, this is that general distiller's yeast can't be handled in the blueberry is made, blueberry dyeing ability itself is very strong, and the pulp sediment that blueberry pulp after smashing formed after making wine is difficult to thoroughly clear away, influence the quality of wine, consequently, utilize this distiller's yeast to blueberry fresh fruit direct fermentation, do not destroy the physical structure of blueberry fruit, can guarantee wine body transparency, limpidity is transparent and has not sediment, make the wine body be the bright color of the high transparency of purplish red, promote the quality of wine, be favorable to making the blueberry wine of higher quality.
2. Due to the fact that the increase of the current social life pressure, irregular life, staying up all night, bad habits and the like can accelerate the loss of hyaluronic acid of a human body, the aging is advanced, and the health is reduced. Common males are relatively exclusive to hyaluronic acid, and do not scientifically understand the effects and efficacies of hyaluronic acid and the demand of human bodies for hyaluronic acid, so that a reasonable and effective supplementing way and mode are not provided. The scheme combines the hyaluronic acid and the wine, can improve the acceptance of people, particularly for men, is reasonably taken every day, is convenient for human bodies to supplement specified amount every day, and promotes the health of the human bodies.
Embodiment 2, a method for producing blueberry hyaluronic acid distiller's yeast is carried out according to the following steps:
a. domesticating wild blueberry mold with saccharomycetes, namely utilizing a culture dish with a prepared culture medium to search the attached wild mold system in the accumulation material so that hyphae and bacterial colonies are paved on the whole culture dish;
the accumulated material is formed by accumulating fungi, roots, stems, flowers, leaves and fruits made of soil at the location of the blueberry growth root system;
b. separation and screening: sterilizing the prepared culture dish at high pressure, selecting and domesticating blueberry strains, inoculating the blueberry strains into the culture dish, culturing for 3 days at constant temperature and constant humidity, and controlling the temperature at 23 ℃ until hypha colonies are paved on the culture dish;
c. inoculating and culturing: selecting excellent hypha colonies from a separation and screening culture dish, inoculating the hypha colonies into a sterilized test tube, culturing for 4 days at 23 ℃ in a heat preservation and moisture preservation manner, inoculating the hypha colonies into a triangular flask after maturation, continuously culturing for 3 days, and keeping the temperature at 25 ℃;
the moisturizing mode adopts a cotton plug to tightly moisturize so as to prevent the water from evaporating too fast and the seeds from growing badly;
d. preparing blueberry seeds: baking at constant temperature of 38 ℃, and taking the seeds in the previous step out of the triangular flask and drying at constant temperature to serve as a large batch of cultivation seeds;
to ensure that the seeds have sufficient saccharification and fermentation, a rice test is performed on rice, which is: stirring three thousandth of the seeds uniformly in the rice for a saccharification fermentation test, keeping the temperature at about 26 ℃, observing for 30 hours, smelling the fragrance, tasting the sweet taste, and determining that the blueberry special fragrance is qualified;
e. preparing the special distiller's yeast for the blueberries: putting the blueberry distiller's yeast into production after the third-level seeds in the triangular flask are qualified, inoculating the blueberry distiller's yeast to a blueberry reference raw material, adding 50% of water, hyaluronic acid and chitosan oligosaccharide, stirring and scattering the mixture uniformly, sterilizing the mixture at normal pressure for more than 3.5 hours, taking the mixture out of a steamer, spreading the mixture to cool the mixture to 24 ℃, inoculating the mixture into a culture material, culturing the mixture for 2 days at a constant temperature of 25 ℃, turning and stirring the culture material once every 8 hours until blueberry fragrance overflows, and taking the mixture out of a room and drying the mixture for 2 days to;
the blueberry reference raw material is prepared by dry mixing flowers, fruits, roots, stems, leaves and dry mixing of blueberries into powder according to the proportion of 1: 1, mixing with bran;
in order to ensure the qualification rate of the blueberry distiller's yeast, a rice test in the rice is required, wherein the rice test comprises the following steps: three thousandth of the blueberry distiller's yeast is evenly stirred in rice for a saccharification fermentation test, the temperature is kept at about 26 ℃, the blueberry distiller's yeast is observed for 30 hours, the blueberry distiller's yeast smells the flavor of the blueberry distiller's yeast and tastes sweet, and the blueberry distiller's yeast with special flavor is qualified.
Embodiment 3, a method for producing blueberry hyaluronic acid distiller's yeast is carried out according to the following steps:
a. domesticating wild blueberry mold with saccharomycetes, namely utilizing a culture dish with a prepared culture medium to search the attached wild mold system in the accumulation material so that hyphae and bacterial colonies are paved on the whole culture dish;
the accumulated material is formed by accumulating fungi, roots, stems, flowers, leaves and fruits made of soil at the location of the blueberry growth root system;
b. separation and screening: sterilizing the prepared culture dish at high pressure, selecting and domesticating blueberry strains, inoculating the blueberry strains into the culture dish, culturing for 3 days at constant temperature and humidity, and controlling the temperature at 25 ℃ until hypha colonies are paved on the culture dish;
c. inoculating and culturing: selecting excellent hypha colonies from a separation and screening culture dish, inoculating the hypha colonies into a sterile test tube, performing heat preservation and moisture preservation culture at 25 ℃ for 3 days, inoculating the hypha colonies into a triangular flask after maturation, continuously culturing for 3 days, and keeping the temperature at 26 ℃;
the moisturizing mode adopts a cotton plug to tightly moisturize so as to prevent the water from evaporating too fast and the seeds from growing badly;
d. preparing blueberry seeds: baking at constant temperature of 40 ℃, and taking the seeds in the previous step out of the triangular flask and drying at constant temperature to serve as a large batch of cultivation seeds;
to ensure that the seeds have sufficient saccharification and fermentation, a rice test is performed on rice, which is: stirring three thousandth of the seeds uniformly in the rice for a saccharification fermentation test, keeping the temperature at about 28 ℃, observing for 27 hours, smelling the fragrance, tasting the sweet taste, and determining that the blueberry special fragrance is qualified;
e. preparing the special distiller's yeast for the blueberries: putting the qualified three-stage seeds of the triangular flask into production of blueberry distiller's yeast, inoculating the blueberry distiller's yeast to a blueberry reference raw material, adding 45% of water, hyaluronic acid and chitosan oligosaccharide, stirring uniformly, scattering, sterilizing at normal pressure for more than 3 hours, taking out of a steamer, spreading to cool to 26 ℃, inoculating the blueberry distiller's yeast to a culture material, culturing at a constant temperature of 25 ℃ for 2 days, turning over and stirring the culture material once every 7 hours until blueberry fragrance overflows, and taking out of a room and drying for 2 days to obtain the blueberry special distiller's yeast;
the blueberry reference raw material is prepared by dry mixing flowers, fruits, roots, stems, leaves and dry mixing of blueberries into powder according to the proportion of 1: 1, mixing with bran;
in order to ensure the qualification rate of the blueberry distiller's yeast, a rice test in the rice is required, wherein the rice test comprises the following steps: three thousandth of the blueberry distiller's yeast is evenly stirred in rice for a saccharification fermentation test, the temperature is kept at about 28 ℃, the blueberry distiller's yeast is observed for 27 hours, the blueberry distiller's yeast smells the fragrance and tastes sweet, and the blueberry distiller's yeast with special fragrance is qualified.
Claims (7)
1. A production method of blueberry hyaluronic acid distiller's yeast is characterized by comprising the following steps: the method comprises the following steps:
a. domesticating wild blueberry mold with saccharomycetes, namely utilizing a culture dish with a prepared culture medium to search the attached wild mold system in the accumulation material so that hyphae and bacterial colonies are paved on the whole culture dish;
b. separation and screening: sterilizing the prepared culture dish at high pressure, selecting and domesticating blueberry strains, inoculating the blueberry strains into the culture dish, culturing at constant temperature and humidity for 2-3 days, and controlling the temperature at 23-27 ℃ until hypha colonies are fully paved on the culture dish;
c. inoculating and culturing: selecting excellent hypha colonies from a separation and screening culture dish, inoculating into a sterile test tube, performing heat preservation and moisture preservation culture at 23-27 ℃ for 2-4 days, inoculating into a triangular flask after maturation, continuously culturing for 2-3 days, and keeping the temperature at 25-28 ℃;
d. preparing blueberry seeds: baking at constant temperature of 38-42 deg.C, taking out the seeds from the triangular flask, and oven drying at constant temperature to obtain large amount of cultured seeds;
e. preparing the special distiller's yeast for the blueberries: and after the third-level seeds in the triangular flask are qualified, putting the blueberry distiller's yeast into production, inoculating the blueberry distiller's yeast into a blueberry reference raw material, adding 40-50% of water, hyaluronic acid and chitosan oligosaccharide, uniformly stirring and scattering, sterilizing at normal pressure for more than 2.5-3.5 hours, taking out of a steamer, spreading to cool to 24-28 ℃, inoculating the blueberry distiller's yeast into culture material, carrying out ventilation culture at the constant temperature of 25 ℃ for 2 days, turning and stirring the culture material once every 6-8 hours until blueberry fragrance overflows, and taking out of a room and drying for 2 days to obtain the blueberry special distiller's yeast, namely the blueberry hyaluronic acid distiller's yeast.
2. The production method of blueberry hyaluronic acid distiller's yeast as claimed in claim 1, which is characterized in that: and c, accumulating the accumulated materials in the step a by accumulating fungi, roots, stems, flowers, leaves and fruits prepared from soil at the location of the blueberry growth root system.
3. The production method of blueberry hyaluronic acid distiller's yeast as claimed in claim 1, which is characterized in that: and c, adopting a cotton plug for tight packing and moisturizing in the moisturizing mode in the step c to prevent the seeds from poor growth due to too fast evaporation of water.
4. The production method of blueberry hyaluronic acid distiller's yeast as claimed in claim 1, which is characterized in that: to ensure that the seeds have sufficient saccharification and fermentation capacity, a meal trial is added after the step d: stirring three thousandth of the seeds uniformly in the rice for a saccharification fermentation test, keeping the temperature at about 26-30 ℃, observing for 24-30 hours, smelling the fragrance, tasting the sweet taste, and obtaining the qualified blueberry with special fragrance.
5. The production method of blueberry hyaluronic acid distiller's yeast as claimed in claim 1, which is characterized in that: the blueberry reference raw material in the step e is obtained by dry mixing flowers, fruits, roots, stems and leaves of blueberries into powder, and mixing the powder according to the weight ratio of 1: 1 part of bran.
6. The production method of blueberry hyaluronic acid distiller's yeast as claimed in claim 1, which is characterized in that: in order to ensure the qualification rate of the blueberry distiller's yeast, a test rice test is added after the step e: mixing three thousandth of the blueberry distiller's yeast uniformly in rice for saccharification and fermentation test, keeping the temperature at about 26-30 ℃, observing for 24-30 hours, smelling the flavor, tasting the sweet flavor, and obtaining the blueberry with special flavor.
7. A blueberry hyaluronic acid distiller's yeast product is characterized in that: a product made according to any of claims 1-6.
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Application publication date: 20210907 |