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A kind of preparation method of kiwifruit beer co-fermented by lactic acid bacteria and yeast

A lactic acid bacteria fermentation and co-fermentation technology, which is applied in beer fermentation methods, beer brewing, and microbial-based methods, can solve the problems of no fermentation microorganisms, and achieve the effects of retaining mellow taste, long shelf life, and stable quality

Active Publication Date: 2020-06-02
HANDAN COLLEGE
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, there are no reports of lactic acid bacteria and brewer's yeast as the main fermentation microorganisms in the developed kiwi fruit beer

Method used

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  • A kind of preparation method of kiwifruit beer co-fermented by lactic acid bacteria and yeast

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Embodiment 1

[0032] A preparation method of kiwi beer co-fermented by lactic acid bacteria and yeast, including the following steps:

[0033] (a) The kiwi fruit is washed and peeled, crushed and squeezed, pectinase digestion with 0.1% of the total material mass is added at 40°C for 2 hours, filtered, and pasteurized to obtain kiwi juice.

[0034] (b) The method of activation and concentration adjustment of the lactic acid bacteria starter is: put the lactic acid bacteria starter into the MRS medium, stand for 24 hours at 35℃, and then transfer it to the seed medium without hops at 35℃ Let stand for 18h. Count the total number of lactic acid bacteria according to GB4789.35-2010 "Food Microbiology Inspection and Lactic Acid Bacteria Inspection", and use 10°P wort without hops as the diluent to dilute the concentration of lactic acid bacteria to 10 6 CFU / mL to obtain lactic acid bacteria liquid. The lactic acid bacteria starter is a freeze-dried powder composed of Lactobacillus bulgaricus and St...

Embodiment 2

[0043] A preparation method of kiwi beer co-fermented by lactic acid bacteria and yeast, including the following steps:

[0044] (a) The kiwi fruit is washed and peeled, crushed and squeezed, pectinase digestion with 0.15% of the total mass of the material is added at 45°C for 1 hour, filtered, and pasteurized to obtain kiwi juice.

[0045] (b) The method of activating and adjusting the concentration of lactic acid bacteria starter is: put the lactic acid bacteria starter into MRS medium, stand for 18 hours at 36℃, and then transfer it to seed culture medium without hops at 36℃ Let stand for 24h. Count the total number of lactic acid bacteria according to GB4789.35-2010 "Food Microbiology Inspection and Lactic Acid Bacteria Inspection", and use 10°P wort without hops as the diluent to dilute the concentration of lactic acid bacteria to 10 6 CFU / mL to obtain lactic acid bacteria liquid. The lactic acid bacteria starter is a freeze-dried powder composed of Lactobacillus bulgaricus ...

Embodiment 3

[0049] A preparation method of kiwi beer co-fermented by lactic acid bacteria and yeast, including the following steps:

[0050] (a) Kiwi fruit is washed and peeled, crushed and squeezed, pectinase digestion with 0.15% of the total mass of the material is added at 50°C for 1 h, filtered, and pasteurized to obtain kiwi juice.

[0051] (b) The method of activation and concentration adjustment of the lactic acid bacteria starter is: put the lactic acid bacteria starter into the MRS medium, stand for 24 hours at 37℃, and then transfer it to the seed medium without hops at 35℃ Let stand for 18h. Count the total number of lactic acid bacteria according to GB4789.35-2010 "Food Microbiology Inspection and Lactic Acid Bacteria Inspection", and use 10°P wort without hops as the diluent to dilute the concentration of lactic acid bacteria to 10 6 CFU / mL to obtain lactic acid bacteria liquid. The lactic acid bacteria starter is a freeze-dried powder composed of Lactobacillus bulgaricus and St...

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Abstract

The invention discloses a preparation method of kiwi fruit beer cofermented by lactobacillus and yeast. The method comprises the following steps: mixing kiwi fruit juice and 10-12 degrees P wort in a volume ratio of 1:7-1:10 to constitute a fermentation culture medium, inoculating a lactobacillus solution, fermenting at 32-38 DEG C for 16-32 hours, inoculating beer yeast, and cofermenting to obtain the kiwi fruit beer. The kiwi fruit beer prepared by the preparation method provides an option for people, who like drinking beer and especially often drink beer, for protecting the stomach / intestines and liver from hurt of alcohol. The kiwi fruit beer has the lactobacillus viable count of 10<6> CFU / mL specified in the lactic acid bacteria drink in Chinese Standard, has sufficient complementary quantity of vitamin C, and maintains the aromatic and thick mouthfeel of beer. The kiwi fruit beer has stable quality, does not generate any precipitate after being placed for a long time, and has long storage period.

Description

Technical field [0001] The invention relates to the technical field of beer brewing, in particular to a method for preparing kiwi beer that is co-fermented by lactic acid bacteria and yeast. Background technique [0002] Beer is an ancient alcoholic beverage that is widely welcomed by mankind. In recent years, new varieties of beer have been continuously developed with the advancement of human science and technology, such as functional beer obtained through innovations in beer fermentation microorganisms, raw materials, and fermentation processes. [0003] Among the various organics, minerals and vitamins contained in kiwi fruit, especially the high content of vitamin C, which far exceeds that of citrus, apples, etc., kiwi fruit is known as the "King of Fruits". The vitamin C content of kiwifruit found at present is as high as 923.2mg / 100g in fresh fruit, and the vitamin C content of other kiwifruit germplasms can also reach 200mg / kg. [0004] Because kiwifruit has rich nutritional ...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): C12C11/00C12C5/00C12C12/00C12R1/865C12R1/46C12R1/225
CPCC12C5/00C12C11/003C12C12/006C12C12/008
Inventor 王鑫昕王磊田洋涛
Owner HANDAN COLLEGE
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