Preparation method of blueberry wine fermenting yeast solid preparation

Abstract

The invention discloses blueberry wine fermenting yeast solid preparation and a preparation method thereof. Through production processes easy to massive production, such as liquid culture, solid fermenting and low-temperature drying, the blueberry wine fermenting yeast solid preparation is produced, each gram of preparation contains 1.0-1.5 billion of yeast living bacteria, and contaminating microorganism rate is low. The exclusive yeast agent prepared by the preparation method is low in contaminating microorganism rate (0.1-0.6%) lowered by 10-15% and high in living bacteria rate (90-98%) increased by 10%, and alcoholic strength (11.7-11.8%) generated is increased to 0.5-1.0 V%. Fermenting time (26-28 hours) is shortened to 8-10 hours, and shelf life (2-3 years) is prolonged by 3-6 months. The raw materials are low in cost and obtainable, and the preparation method is mild in reaction condition, simple in reaction device, easy to operate, low in cost, and simple in drying.

Description

technical field [0001] The invention relates to the technical field of preparation methods of yeast inoculum, in particular to a preparation method of a yeast preparation for fermenting blueberry fruit wine. Background technique [0002] Blueberry (Blueberry), whose scientific name is bilberry, belongs to the genus Vaccinium in the family Rhododendron, and is listed as one of the five health foods for human beings by the Food and Agriculture Organization of the United Nations. Blueberry has rich nutritional and health functions, and its anthocyanin content is particularly rich. The blueberry fruit wine processed from blueberries retains various amino acids, vitamins, minerals, sugars, organic acids, etc. needed by the human body in the blueberries, so it also has significant health benefits. Blueberry wine also has significant economic value. The price of ordinary blueberry wine is also 200-500 yuan / 500ml, which is several times the price of other ordinary fruit wines; the...

AI Technical Summary

Problems solved by technology

[0003] In the brewing and actual production of blueberry fruit wine, there is no special yeast for blueberry fruit wine in my country at present, and most of them rely on wine special yeast, which results in relatively single variety and style of brewed fruit wine, serious homogeneity and lack of typicality

In addition, active dry yeast or wine-specific yeast does not match well with blueberries in the place of origin, which seriously affects the taste and aroma of blueberry fruit wine, cannot fully highlight the characteristic flavor of the product, and makes the product lack regional characteristics

This has hindered the development of blueberry fruit wine to a certain extent