CN116731900A - 菌、肥及其生产富含sod的桃及果酒的方法 - Google Patents
菌、肥及其生产富含sod的桃及果酒的方法 Download PDFInfo
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Abstract
本发明提供了复合菌,其包含有枯草芽孢杆菌、蜡样芽孢杆菌和胶质芽孢杆菌。本发明还提供了含该菌的肥料。本发明还提供了所述菌、肥培育富含SOD的水果的用途,还提供了进一步生产果酒的方法,包括:纤维素酶解;酶解水果浆液混合复配;啤酒酵母、葡萄酒酵母、乳酸克鲁维酵母三种菌种组合进行一次发酵得原浆酒;二次发酵、巴杀得成品果酒。相比传统栽培方法,通过直接向果树施加产SOD蜡样芽孢杆菌,本发明惊人地实现了水果SOD含量大大地提高,而且,产量亦显著提高。本发明的制酒方法可很好地保持水果的SOD,SOD的有效含量明显高于普通果酒。
Description
技术领域
本发明属于生物领域,涉及一种菌、肥及其生产富含SOD的桃及果酒的方法。
背景技术
随着国人消费水平的逐渐升级,对于绿色、无污染、功能性的水果的消费需求迅猛增长。SOD对于人体代谢产生的自由基具有较好的清除作用,在培养绿色、环保、有机水果的基础上进一步提升水果内的SOD含量具有良好的实际价值,尤其是对SOD含量不高的物种。
进一步,在高质高值水果栽培的基础上,开发健康环保、绿色有机果酒的制备工艺,进一步提升水果产品的附加价值,对于果品行业的升级发展具有重要的意义。
发明内容
一方面,本发明提供了一种富含SOD的果酒的制备方法,该方法包含如下步骤:
1)、酶解:向灭菌的水果浆液中加入浆液总重量0.05-0.1%的纤维素酶,进行酶解处理;
2)、复配:将上步所得酶解水果浆液与竹沥膏按照1-2:1的重量比充分混合复配,然后加热将料液灭菌,得复配液;
3)、一次发酵:上步所得复配液加入含啤酒酵母、葡萄酒酵母和乳酸克鲁维酵母的发酵剂发酵,至发酵液中的酒精度达到2-5度,得原浆酒;
4)、二次发酵:将上步所得原浆酒降温至8-12℃,继续发酵8-12天,过滤、巴杀得成品果酒。
任选地,所述啤酒酵母、葡萄酒酵母和乳酸克鲁维酵母的重量比为3:2:1。
任选地,所述发酵剂为所述复配液重量的0.2-0.4%,如为0.3%。
任选地,所述一次发酵的温度控制在30℃以下。
任选地,所述纤维素酶酶解处理的温度为30-40℃,如为35℃,处理时间可为2-6h。
任选地,所述酶解前水果浆液的灭菌方法包括:135℃-140℃(如138℃)、2-6秒超高温灭菌处理水果浆液。
任选地,所述复配过程中的所述加热灭菌包括:将料液加热至75-85℃(如85℃)并保持6-8分钟。
任选地,所述巴杀的温度为60-80℃,时间为15-20分钟。
任选地,制酒所用水果原料为富含SOD的蜜桃,高SOD蜜桃的栽培方法可以包含如下步骤:
A、构建专用栽培基质料,此专用栽培基质料以重量份计算包含:
A-1、禽畜粪便25-35份;大豆饼粕25-35份;经充分堆肥处理的养殖场垫料40-60份;
A-2、钾矿粉2-4份;磷矿粉2-4份;
A-3、疏松多孔料(即疏松多孔结构的物料)5-10份:经粉碎处理后直径小于0.5cm且长度小于2cm的硬质灌木或乔木枝干茬子;
B、栽培基质料发酵、分液:
B-1、预处理:向所述专用栽培基质料中添加速效碳源(如葡萄糖)5-10份;
B-2、发酵:上步所得栽培物料混匀后调整含水量在40-50%w/w之间,然后加入复合菌剂,所述复合菌剂中含有枯草芽孢杆菌、蜡样芽孢杆菌、和胶质芽孢杆菌,复合菌剂可先在碳源充足的适宜环境中充分扩繁活化再行接种,然后充分进行有氧发酵,如100-200h后停止搅拌完成发酵;
B-3、喷淋处理:发酵完成的栽培基质料堆垛,然后雾化喷洒栽培料2-10倍重量的水分,部分水分为栽培基料吸收,淋出的水分收集起来,称为喷洒用菌液,可冷藏备用;剩余的栽培基质料堆垛则称为栽培料;
C、果树的栽培:
C-1、栽培料的施用:沿果树的树根(比如沿滴水线)在外周挖一圈环状沟,可按每亩20-40公斤的量将所制备的栽培料施用到环状沟中代替原生土壤,地表覆盖普通壤土;
C-2、特别管理:在果树的茎部钻孔至髓心,注射蜡样芽孢杆菌菌液,另外,还向果树树冠喷洒步骤B-3所收集的喷洒用菌液;
C-3、常规管理:果树的整个种植周期内,在步骤C-2的特别管理之外,其余种植管理方法与常规果树种植方法相同。
任选地,步骤C-2所述蜡样芽孢杆菌的注射操作或喷洒用菌液的喷洒操作,在生长期(即现蕾之前的阶段)、现蕾期、幼果期(套袋前的阶段)、套袋期和摘袋期(去掉果袋后的阶段)中的至少一个阶段进行;优选地,所述蜡样芽孢杆菌的注射操作,分别在生长期、现蕾期、期、套袋期和摘袋期进行,喷洒用菌液的喷洒操作可在生长期、幼果期和套袋期这几个阶段进行;任选每个阶段的操作进行分1-3次进行。
任选地,所述注射操作在生长期或现蕾期分两次进行,幼果期、套袋期和摘袋期则仅注射1次。
任选地,注射所述蜡样芽孢杆菌时,每亩果树每次施用所述蜡样芽孢杆菌菌液的量为150-250mL,其中蜡样芽孢杆菌的浓度为150-250亿cfu/mL。
任选地,所述喷洒操作在生长期分3次进行,幼果期分两次进行,套袋期则仅喷洒1次。
任选地,进行所述喷洒操作前,控制喷洒用菌液中蜡样芽孢杆菌的浓度为50-100亿cfu/mL,每亩果树每次施用所述喷洒用菌液500-700mL。
任选地,所述复合菌剂用量为30-40重量份,且每克菌剂中活菌总数≥200亿CFU,所述复合菌剂可定购或自制,其中蜡样芽孢杆菌含量可高于其他菌,如枯草芽孢杆菌、蜡样芽孢杆菌和胶质芽孢杆菌的比例为2-3:4-5:1。
任选地,所述蜡样芽孢杆菌选自保藏号为CGMCC NO.0175、CGMCC NO.0760或CGMCCNO.0761中至少一种的菌株。
另一方面,本发明对应提供了一种富含SOD的水果的栽培方法,包括:向果树施用产SOD蜡样芽孢杆菌。以蜜桃为例,其栽培方法可如前面逐层举例所描述。
本发明的有益效果包括:
本发明惊人地实现了水果果肉SOD含量数倍地提高。本发明的制酒方法可很好地保持水果的SOD,通过与竹沥复配,使得产品具有清心肺胃之火、豁痰润燥定惊的功效,同时具有竹沥特有的清香气味;本发明通过配置纤维素酶提升了整体发酵速率及产品口感,采用了啤酒酵母、葡萄酒酵母、乳酸克鲁维酵母三种菌种组合,使得产品具有特别清香的口感;本发明的二次发酵,也保证了营养成分的良好保留。
具体实施方式
以下实施例详细说明了本发明。如无特别说明,本发明所使用的各种原料及各项设备均为常规产品,均能够通过市场购买获得。
一、果酒的制备
⑴、打浆:利用高速旋转的打浆机转头将后面第二部分实施例3A收获的水果打成浆汁,过筛滤过直径在2mm以上的壳、核、渣、滓;
⑵、灭菌:上步所得水果浆液采用138℃,2-6秒超高温灭菌处理,并冷却至30℃;
⑶、酶解:向上步所得水果浆液中加入浆液总重量0.1%的纤维素酶,35℃酶解处理4h;
⑷、复配:将上步所得酶解水果浆液与竹沥膏按照1:0.5的重量比充分混合复配,然后将料液加热至85℃保持6-8分钟进行灭菌,最后冷却至室温,得复配液;
⑸、一次发酵:上步所得复配液加入发酵剂发酵,至发酵液中的酒精度达到2-5度为止,得原浆酒;发酵剂由啤酒酵母、葡萄酒酵母、乳酸克鲁维酵母三种酵母按照固体菌剂3:2:1的重量比进行复配,发酵剂总重占水果-竹沥复配料总重的0.3%,发酵过程中控制温度不超过30℃;
⑹、二次发酵:将上步所得原浆酒降温至10℃,继续发酵10天,过滤0.5mm以上的渣滓,得成品果酒;
⑺、巴杀:上步所得成品果酒经60-80℃、15-20分钟杀菌;
⑻、检测发现:果酒的SOD保持在20-25IU/mL,果酒甘冽,同时具有竹沥特有的清香气味,甲醇等有害物的含量亦不超标。
二、蜜桃的培育
实施例1、专用栽培基质料的构建
本发明的专用栽培基质料以重量份计算包含:鸡粪30份;大豆饼粕30份;经充分堆肥处理的猪养殖场垫料50份;钾矿粉4份;磷矿粉4份;疏松多孔料6份:经粉碎处理后直径小于0.5cm且长度小于2cm的硬质灌木或乔木枝干茬子。
实施例2、栽培基质料发酵、分液
在实施例1的基础上,按照如下步骤进行栽培基质料发酵、分液。
①预处理:向所述专用栽培基质料中添加葡萄糖10份。
②发酵:上步所得栽培物料混匀后调整含水量在40-50%w/w(重量比)之间,然后加入复合菌剂35份,活菌总数≥200亿CFU/g,所述复合菌剂的组成为枯草芽孢杆菌:蜡样芽孢杆菌:胶质芽孢杆菌=2:4:1,其中复合菌剂先在碳源充足的环境中充分扩繁活化再行接种,持续搅拌曝气,有氧发酵150h,停止搅拌完成发酵。
③喷淋处理:发酵完成的栽培基质料堆垛,然后雾化喷洒栽培料5倍重量的水分,部分水分为栽培基料吸收,淋出的水分收集起来并装入密封罐冷藏贮存,称为喷洒用菌液;剩余的栽培基质料堆垛则称为栽培料。
实施例3、蜜桃的栽培
①栽培料的施用:沿果树的树根在外周挖一圈环状沟,将所制备的栽培料按每亩30公斤的量施用到环状沟中代替原生土壤,地表覆盖普通壤土。
②特别管理:
在果树离地约10cm的茎部钻与树干夹角40-60度的孔,孔径约5mm,钻孔平均数量2个,深度达至髓心,注射蜡样芽孢杆菌菌液,每亩果树每次施用所述蜡样芽孢杆菌菌液的量为200mL(蜡样芽孢杆菌的浓度为200亿cfu/mL),兑水稀释后滴注至钻孔内,所述注射操作在生长期或现蕾期分两次进行,幼果期、套袋期和摘袋期则仅注射1次。
另外,还向果树树冠喷洒实施例2所收集的喷洒用菌液(其中蜡样芽孢杆菌的浓度为50亿cfu/mL),每亩果树每次喷洒耗用所述喷洒用菌液700mL,菌液适当活化后兑水稀释即可直接喷洒在树冠上,所述喷洒操作在生长期分3次进行,幼果期分两次进行,套袋期则仅喷洒1次。喷洒应尽量使叶片、树干、果实等部位均有被水均匀附着,注意避开强风及午间强光时段,一般在上午10点前或下午5点以后喷。
③常规管理:果树的整个种植周期内,在步骤②的特别管理之外,其余种植管理方法与常规果树种植方法相同。
本申请人发现,无论使用的蜡样芽孢杆菌的保藏号为CGMCC NO.0175、CGMCCNO.0760或CGMCC NO.0761(仅菌株不同,其他条件均相同),上述实验蜜桃的产量均达1-1.2万斤/亩,均显著高于不用本发明的SOD菌及专用栽培料的传统栽培方法(0.6-0.8万斤/亩),更惊人的是,进一步对照发现,本发明大大提高了蜜桃果肉的平均SOD含量,数据对比如下:
Claims (10)
1.复合菌剂,其包含有枯草芽孢杆菌、蜡样芽孢杆菌和胶质芽孢杆菌,该蜡样芽孢杆菌选自保藏号为CGMCC NO.0175、CGMCC NO.0760或CGMCC NO.0761中至少一种的菌株,所述蜡样芽孢杆菌的活菌数量可高于枯草芽孢杆菌和胶质芽孢杆菌,活菌数比枯草芽孢杆菌:蜡样芽孢杆菌:胶质芽孢杆菌可=2-3:4-5:1。
2.含任一在先权利要求所述复合菌剂的肥料,其可包含土壤用肥、蜡样芽孢杆菌菌液和喷洒用菌液三个单元,优选其制备包括:
A、构建栽培基质料,该栽培基质料以重量份计算包含:
A-1、禽畜粪便25-35份;大豆饼粕25-35份;经充分堆肥处理的养殖场垫料40-60份;
A-2、钾矿粉2-4份;磷矿粉2-4份;
A-3、疏松多孔料5-10份:直径小于0.5cm且长度小于2cm的硬质灌木或乔木枝干茬子;
B、栽培基质料发酵、分液:
B-1、预处理:向所述栽培基质料中添加速效碳源5-10份;
B-2、发酵:上步所得栽培基质料混匀后调整含水量在40-50%w/w之间,然后加入所述复合菌剂,充分进行有氧发酵;
B-3、喷淋处理:将上步发酵完成的栽培基质料堆垛,然后向其喷洒其2-10倍重量的水,收集从栽培基质料淋出的液体得到喷洒用菌液,剩余的栽培基质料堆垛称为栽培料。
3.如前一权利要求所述的肥料,其特征是,所述速效碳源为葡萄糖,所加复合菌剂的用量可为20-40重量份,且每克菌剂中活菌总数≥200亿CFU。
4.富含SOD的桃的栽培方法,该方法包含向桃施用任一在先权利要求所述的复合菌剂或肥料,可选地,所述桃为蜜桃,所述方法可包括如下的栽培管理:
C-1、栽培料的施用:沿果树的树根挖一圈环状沟,按每亩20-40公斤的量,将所制备的栽培料施用到环状沟中,地表覆盖普通壤土;
C-2、特别管理:在果树的茎部钻孔至髓心,注射蜡样芽孢杆菌菌液,另外,还向果树树冠喷洒所收集的喷洒用菌液;
C-3、常规管理:果树的整个种植周期内,除步骤C-2的特别管理之外,其余种植管理方法与常规果树种植方法相同。
5.如前一权利要求所述的栽培方法,其特征是:步骤C-2所述蜡样芽孢杆菌的注射操作或喷洒用菌液的喷洒操作,在生长期、现蕾期、幼果期、套袋期和摘袋期中的至少一个阶段进行;优选地,所述蜡样芽孢杆菌的注射操作在生长期、现蕾期、幼果期、套袋期和摘袋期均进行,所述喷洒用菌液的喷洒操作可在生长期、幼果期和套袋期这几个阶段进行;任选每个阶段的操作进行分1-3次进行。
6.如权利要求3-5所述的栽培方法,其特征是,所述注射操作在生长期或现蕾期分两次进行,幼果期、套袋期和摘袋期则注射1次。
7.如前一权利要求所述的栽培方法,其特征是,注射所述蜡样芽孢杆菌时,每亩果树每次施用所述蜡样芽孢杆菌菌液的量为150-250mL,其中蜡样芽孢杆菌的浓度为150-250亿CFU/mL。
8.如权利要求3-5所述的栽培方法,其特征是,所述喷洒操作在生长期分3次进行,幼果期分两次进行,套袋期则仅喷洒1次。
9.如前一权利要求所述的栽培方法,其特征是,进行所述喷洒操作前,控制所述喷洒用菌液中蜡样芽孢杆菌的浓度为50-100亿CFU/mL,每亩果树每次施用所述喷洒用菌液500-700mL。
10.制备富含SOD的果酒的方法,包含如下步骤:
1)、酶解:向灭菌(包括:135℃-140℃、2-6秒超高温灭菌处理)的水果浆液中加入浆液总重量0.05-0.1%的纤维素酶,进行酶解处理,温度可为30-40℃;
2)、复配:将上步所得酶解水果浆液与竹沥膏按照1-2:1的重量比充分混合复配,然后加热将料液灭菌(包括:将料液加热至75-85℃并保持6-8分钟),得复配液;
3)、一次发酵(温度控制在30℃以下):向上步所得复配液中加入含啤酒酵母、葡萄酒酵母和乳酸克鲁维酵母(重量比为3:2:1)的发酵剂(重量为复配液的0.2-0.4%,如为0.3%)发酵,至发酵液中的酒精度达到2-5度,得原浆酒;
4)、二次发酵:将上步所得原浆酒降温至8-12℃,继续发酵8-12天,过滤、巴杀(60-80℃,时间为15-20分)得成品果酒。
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