CN108531328A - A kind of compound strain ferments low alcohol flavored type hydromel and preparation method thereof - Google Patents

Abstract

The invention discloses a low-alcohol aroma-enhancing mead fermented by composite strains and a preparation method thereof. The preparation method uses honey as a raw material, and inoculates activated lactic acid bacteria and yeast to a certain sugar content in proportion, temperature and time. Honey is fermented, filtered, and sterilized by ultra-high pressure technology to prepare low-alcohol flavor-enhancing mead products. The mead prepared by the method of the invention is clear and transparent, has a soft taste, pleasant aroma, retains the original biological activity of honey, overcomes the defects of monotonous components and poor taste of the product fermented by a single strain, and has the functions of invigorating the spleen, appetizing and clearing the intestines. Nourish the lungs, beautify the skin, delay aging and other health effects.

Description

A kind of compound strain fermentation low-alcohol aroma-enhancing honey wine and preparation method thereof

technical field

The invention belongs to the technical field of mead processing, and in particular relates to a low-alcohol aroma-enhancing type mead fermented by a compound strain and a preparation method thereof.

Background technique

Honey is a pure natural substance, rich in nutrients, complex in composition, contains trace amounts of vitamins, amino acids and other active substances, has the functions of nourishing and preventing diseases, and is safe and reliable, without toxic and side effects. my country is rich in honey resources. The nutritional value and health care function of honey are very ideal, but it lacks in-depth development.

In recent years, people's living standards have been gradually improved, health awareness has been continuously strengthened, and the nature of work is constrained. Traditional liquor can no longer meet the various needs of the market. Low-alcohol aroma-enhancing mead has increased the added value of the honey industry and made up for the gap in the market. . The low-alcohol aroma-enhancing mead not only retains the nutritional value and health care function of honey, but also reduces the sugar content greatly after fermentation by the compound strain of lactic acid bacteria and yeast, which not only does not affect the original active substances, but also through the Metabolism produces new nutrients such as amino acids and organic acids, which endow the mead with a pleasant taste and aroma. Ultra-high pressure sterilization technology can better retain the nutrients in the mead, and the color is natural.

Contents of the invention

Aiming at the problems faced by the background technology, the object of the present invention is to provide a method for preparing low-alcohol and flavor-enhancing mead by compound fermentation of lactic acid bacteria and yeast.

In order to achieve the above object, the present invention is specifically realized through the following technical solutions:

A method for preparing low-alcohol aroma-enhancing honey wine fermented by compound strains, comprising the following steps:

1) Activation and expansion of lactic acid bacteria

Inoculate lactic acid bacteria strains in MRS slant medium and place them in a constant temperature incubator at 30°C for activation for 24 hours, then add the activated lactic acid bacteria to diluted honey juice and ferment for 12 hours to obtain lactic acid bacteria seed liquid;

2) Activation and expansion of yeast

Inoculate the yeast strain in YPD slant medium and place it in a constant temperature incubator at 28°C for activation for 48 hours, then add the activated yeast into diluted honey juice and ferment for 12 hours to obtain yeast seed liquid;

3) Fermentation of mead

Inoculate the lactic acid bacteria strains and yeast strains in the diluted and sterilized honey juice in sequence with a ratio of viable bacteria not exceeding 1:2;

4) Clarification of mead

Filter and clarify the fermented mead through four layers of gauze;

5) Sterilization of mead

The wine body is packed in soft packaging and sterilized by ultra-high pressure sterilization technology.

Further, the lactic acid bacteria are selected from facultative heterofermentative strains, and the number of live bacteria in the lactic acid bacteria seed solution is not less than 1×10 ⁶ CFU/mL.

Further, the yeast is selected from Saccharomyces cerevisiae, and the number of live bacteria in the yeast seed solution is not less than 1×10 ⁵ CFU/mL.

Further, the sugar content in the diluted and sterilized honey juice is 20°Bx, and the sterilization condition is 70-80°C for 10 minutes.

Further, the fermentation process of the mead is specifically as follows: after cooling the sterilized honey juice to room temperature, inoculate the adjusted lactic acid bacteria strains in the honey juice at a volume fraction of 5% to 8%, and ferment at 35°C , the time is not less than 12 hours, and then add yeast seed liquid with a volume fraction of 3% to 6%, and ferment at 28°C for not less than 96 hours.

Further, the ultra-high pressure sterilization condition is to sterilize at 350-500 MPa for 10-30 minutes.

Fermentation of low-alcohol aroma-enhancing honey wine by the compound strain obtained by the above-mentioned preparation method is also within the protection scope of the present invention.

When lactic acid bacteria and yeast are fermented and cultivated in different time periods, they both restrict and depend on each other. The inoculation amount, inoculation time and fermentation temperature of lactic acid bacteria and yeast will affect each other's growth and product synthesis, and are also crucial to the taste and aroma of mead Impact. The present inventors found that appropriate lactic acid bacteria and yeast inoculum and fermentation temperature and time not only ensure the viable count of lactic acid bacteria in mead so as to play a beneficial gastrointestinal function, but also reduce the alcohol content produced in the yeast fermentation process .

The beneficial effects of the present invention are:

The mead wine prepared by the method of the invention has a clear and transparent body, soft taste, pleasant aroma and rich nutrition, overcomes the defects of monotonous components and high alcohol content of the mead fermented by a single strain, and has the functions of invigorating the spleen and appetizing, clearing the intestines and moistening the lungs, Health benefits such as beautifying the skin and delaying aging.

Description of drawings

Fig. 1 is the total ion chromatogram of the aroma components of the mead prepared in Example 1 of the present invention;

Fig. 2 is the total ion chromatogram of the aroma components of the mead prepared in Example 2 of the present invention.

Detailed ways

The following will clearly and completely describe the technical solutions in the embodiments of the present invention with reference to the accompanying drawings in the embodiments of the present invention. Obviously, the described embodiments are only some, not all, embodiments of the present invention. Based on the embodiments of the present invention, all other embodiments obtained by persons of ordinary skill in the art without making creative efforts belong to the protection scope of the present invention.

Example 1

A kind of compound fermentation of lactic acid bacteria and saccharomyces prepares low-alcohol aroma-enhancing type mead, completes according to the following steps:

1) Lactobacillus plantarum (Lactobacillus plantarum) strains were preserved by the Microbial Fermentation Laboratory of Xihua University, inoculated in MRS slant medium under aseptic conditions and placed in a constant temperature incubator at 35°C for 24 hours, and then activated The latter Lactobacillus plantarum was made into bacterial suspension. Take 30g jujube honey and dilute it with 100mL distilled water so that the sugar content of jujube honey juice is 20°Bx, sterilize at 80°C for 10 minutes, place it at room temperature, add Lactobacillus plantarum suspension and ferment at 35°C for 12h to obtain Lactobacillus plantarum seed liquid, Make the viable count of Lactobacillus plantarum 1×10 ⁷ CFU/mL.

2) The strain of Kluyveromyceslactis (Kluyveromyceslactis) was preserved by the Microbial Fermentation Laboratory of Xihua University, inoculated in YPD slant medium under aseptic conditions and placed in a constant temperature incubator at 28°C for activation for 48h, and then The activated Kluyveromyces lactis was made into bacterial suspension. Take 30g jujube honey and dilute it with 100mL distilled water so that the sugar content of jujube honey juice is 20°Bx, sterilize at 80°C for 10 minutes, place it at room temperature, add Kluyveromyces lactis suspension and ferment at 28°C for 48h to obtain Kluyveromyces lactate Saccharomyces vulgaris seed solution, so that the number of live bacteria of Kluyveromyces lactis is 1×10 ⁵ CFU/mL.

3) Dilute 600g jujube flower honey with 2000mL distilled water to make the sugar content of jujube flower honey juice 20°Bx, sterilize at 80°C for 10 minutes, put it in a fermenter with a capacity of 3L, and cool to room temperature. First inoculate 5% (V/V) Lactobacillus plantarum strains, ferment at 35°C for 48h, then insert 3% (V/V) Kluyveromyces lactis strains, and ferment at 28°C for 120h.

4) The jujube nectar after fermentation for 7 days is filtered and clarified through four layers of gauze.

5) After jujube nectar is packaged softly (150mL/pack), it is sterilized under pressure at 400MPa for 20min.

The jujube flower honey wine prepared by the above method is clear and transparent, with soft taste and pleasant aroma. GC-MS was used to detect the aroma components of jujube honey wine, and the experimental results showed that its alcohol concentration was 6.27% vol, which was 2.41% vol lower than that of Kluyveromyces lactis. The reducing sugar content is 5.18g/100mL, and the total acid content is 3.94g/100mL. As shown in the total ion chromatogram of aroma components in Figure 1, the aroma substances mainly include 17 kinds of alcohol compounds, 14 kinds of ester compounds, alkanes 9 kinds, 6 kinds of acid compounds, 3 kinds of ether compounds, the compounds with relatively high content are ethanol, phenylethyl alcohol, isoamyl alcohol, ethyl 9-hexadecenoate, ethyl oleate, ethyl palmitate , ethyl acetate, hexyl acetate, cyclopentane, L-lactic acid. According to GB2758-2012 "Fermented Wine and Its Blended Wine", the jujube nectar wine was tested for sanitation, the total number of colonies and coliform bacteria were not detected, and the stability of the finished wine can be maintained for 180 days.

Example 2

1) The strains of Lactobacillus desidiosus and Lactobacillus plantarum were respectively preserved by the Microbial Fermentation Laboratory of Xihua University, and inoculated in MRS slant medium under aseptic conditions and placed at 35°C Activated in a constant temperature incubator for 24 hours, and then the activated Lactobacillus brevis and Lactobacillus plantarum were made into bacterial suspension. Take 30g of loquat honey and dilute it with 100mL of distilled water so that the sugar content of loquat honey juice is 20° Bx, sterilize at 80°C for 10 minutes, place it at room temperature, add Lactobacillus brevis and Lactobacillus plantarum suspension and ferment at 35°C for 12 hours to obtain short milk bacillus and Lactobacillus plantarum seed solution, so that the number of live bacteria of Lactobacillus brevis and Lactobacillus plantarum is 1×10 ⁸ CFU/mL, and the two bacteria are mixed 1:1 to make a mixed bacterial suspension.

2) The Saccharomyces cerevisiae strain was preserved by the Microbial Fermentation Laboratory of Xihua University, inoculated in YPD slant medium under aseptic conditions and placed in a constant temperature incubator at 28°C for 48 hours, and then the activated Saccharomyces cerevisiae made bacterial suspension. Take 30g loquat honey and dilute it with 100mL distilled water so that the sugar content of loquat honey juice is 20°Bx, sterilize at 80°C for 10 minutes, place it at room temperature, add Saccharomyces cerevisiae suspension and ferment at 28°C for 48h to obtain Saccharomyces cerevisiae seed liquid, Make the viable count of Saccharomyces cerevisiae strain 1×10 ⁶ CFU/mL.

3) Dilute 600g of loquat honey with 2000mL of distilled water to make the sugar content of loquat honey juice 20°Bx, sterilize at 80°C for 10 minutes, place in a fermenter with a capacity of 3L, and cool to room temperature. First inoculate 7% (V/V) Lactobacillus brevis and Lactobacillus plantarum strain mixture, ferment at 35°C for 48h, then insert 5% (V/V) Saccharomyces cerevisiae strain, ferment at 28°C for 120h .

4) The loquat honey wine fermented for 7 days is filtered and clarified through four layers of gauze.

5) After the loquat honey wine is soft-packed (150mL/pack), it is sterilized under pressure at 400MPa for 20min.

The loquat honey wine prepared by the above method is clear and transparent, with soft taste and pleasant aroma. GC-MS was used to detect the aroma components of loquat honey wine. The experimental results showed that the alcohol concentration was 5.91%vol, the reducing sugar content was 5.90g/100mL, and the total acid content was 2.16g/100mL. As shown in the total ion chromatogram of aroma components in Figure 2, the aroma substances mainly include 14 kinds of alcohol compounds, 17 kinds of ester compounds, 9 kinds of alkanes, 6 kinds of acid compounds, and 11 kinds of ether compounds. Higher compounds are ethanol, phenylethyl alcohol, linalool, butyl acetate, ethyl caproate, heptyl caproate, isopentyl acetate, ethyl acetate, (R)-(+)-limonene, L-lactic acid . According to GB2758-2012 "Fermented Wine and Its Blended Wine", the loquat honey wine was tested for sanitation, the total number of colonies and coliform bacteria were not detected, and the stability of the finished wine can be maintained for 180 days.

Although the embodiments of the present invention have been shown and described, those skilled in the art can understand that various changes, modifications and substitutions can be made to these embodiments without departing from the principle and spirit of the present invention. and modifications, the scope of the invention is defined by the appended claims and their equivalents.

Claims (7)

1. a preparation method for compound bacterial strain fermentation low-alcohol aroma-enhancing type mead, is characterized in that, comprises the following steps: 1) Activation and expansion of lactic acid bacteria Inoculate lactic acid bacteria strains in MRS slant medium and place them in a constant temperature incubator at 30°C for activation for 24 hours, then add the activated lactic acid bacteria to diluted honey juice and ferment for 12 hours to obtain lactic acid bacteria seed liquid; 2) Activation and expansion of yeast Inoculate the yeast strain in YPD slant medium and place it in a constant temperature incubator at 28°C for activation for 48 hours, then add the activated yeast into diluted honey juice and ferment for 12 hours to obtain yeast seed liquid; 3) Fermentation of mead Inoculate the lactic acid bacteria strains and yeast strains in the diluted and sterilized honey juice in sequence with a ratio of viable bacteria not exceeding 1:2; 4) Clarification of mead Filter and clarify the fermented mead through four layers of gauze; 5) Sterilization of mead The wine body is packed in soft packaging and sterilized by ultra-high pressure sterilization technology. 2. the preparation method of a kind of compound bacterial strain fermentation low-alcohol aroma-enhancing type mead according to claim 1, it is characterized in that, described lactic acid bacteria selects facultative heterotypic fermenting bacterial strain, and the viable count of lactic acid bacteria seed liquid is not less than 1×10 ⁶ CFU/mL. 3. the preparation method of a kind of complex bacterial strain fermentation low-alcohol aroma-enhancing type mead according to claim 1, is characterized in that, described saccharomycete selects Saccharomyces cerevisiae, and the number of live bacteria of saccharomycete seed liquid is not less than 1 ×10 ⁵ CFU/mL. 4. the preparation method of a kind of composite bacterial strain fermentation low-alcohol aroma-enhancing type mead according to claim 1, is characterized in that, the brix in the honey juice after described dilution sterilization is 20 ° of Bx, and described sterilized The sterilization condition is 70-80°C for 10 minutes. 5. the preparation method of a kind of compound bacterial strain fermentation low-alcohol aroma-enhancing type mead according to claim 1, is characterized in that, the fermentation process of described mead is specifically: the honey juice after sterilizing is cooled to room temperature Finally, inoculate the adjusted lactic acid bacteria strains in the honey juice according to the volume fraction of 5% to 8%, and ferment at 35°C for not less than 12 hours, and then insert the yeast strain solution with a volume fraction of 3% to 6%. Ferment at 28°C for not less than 96 hours. 6 . The method for preparing low-alcohol aroma-enhancing honey wine fermented by a composite strain according to claim 1 , characterized in that, the ultrahigh pressure sterilization condition is sterilizing at 350-500 MPa for 10-30 minutes. 7. The preparation method according to claim 1 prepares the low-alcohol aroma-enhancing honey wine fermented by composite bacterial strains.