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Saccharomyces cerevisiae and method for applying same to brewing baijiu with flos chrysanthemi flavor

A technology of Saccharomyces cerevisiae and chrysanthemum wine, which is applied in the field of food processing, can solve the problems of rough and spicy taste, single, weak taste, etc., and achieve the effect of elegant aroma

Inactive Publication Date: 2017-09-26
ANHUI JUTAI CHUJU HERBAGE TECH +1
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The biggest disadvantage of this method is that the flavor is poor, which is mainly manifested in that the chrysanthemum fragrance is not pure enough, often has a relatively heavy alcohol or liquor koji fragrance, its taste is light, bitter, rough and spicy, and it is difficult to be generally accepted by consumers
This is because there are few varieties of chrysanthemum wine produced by the traditional soaking method at present, and it is extremely difficult to see them in the market. Most of them are sold in the form of medicinal wine. And its leftovers cannot be fully utilized

Method used

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  • Saccharomyces cerevisiae and method for applying same to brewing baijiu with flos chrysanthemi flavor
  • Saccharomyces cerevisiae and method for applying same to brewing baijiu with flos chrysanthemi flavor

Examples

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Embodiment 1

[0021] Example 1: Isolation, purification and identification of Saccharomyces cerevisiae SL-1CGMCC No.13030.

[0022] Sampling was taken from fresh chrysanthemum stems, leaves, flowers and rhizosphere soil in Chuzhou City, Anhui Province, China. After enrichment culture, wild yeasts were screened. After two times of separation and purification, the separation method adopts the coating plate separation method and the plate streak separation method, and picks a single colony. The identification method adopts traditional morphological identification, physiological and biochemical identification, and Mérieux ATB RAPIDID32C yeast identification reagent strip, and uses 18SrDNA sequence comparison analysis to identify the strains. Flavored wine properties of Saccharomyces cerevisiae strains. After repeated screening, verification and research on brewing chrysanthemum-flavored wine, Saccharomyces cerevisiae SL-1CGMCC No.13030, which was isolated from the rhizosphere soil environment ...

Embodiment 2

[0028] Embodiment 2: A kind of chrysanthemum wine brewed by Saccharomyces cerevisiae.

[0029] Raw materials: 70 parts of chrysanthemum, 5 parts of yeast, 20000 parts of glutinous rice, 5000 parts of barley.

[0030] First, inoculate the pure culture of Saccharomyces cerevisiae (Saccharomycescerevisiae) SL-1 test tube with the preservation number CGMCC No.M 2011326 into 200mL liquid YEDP medium in a conical flask, and culture it on a shaking table for 16-32h, and then prepare it as Saccharomyces cerevisiae culture solution for use ;

[0031]Weigh the dried chrysanthemum (50g), and preliminarily crush it for later use. Weigh glutinous rice and barley, the total weight is 2000g (the mixing ratio is 2:1), soak in water at 70-75°C for 24-28h, drain the water, add water and cook at 121-125°C for 30-40min; The amount of water is 1.0-1.5 times of the dry weight of glutinous rice and barley.

[0032] Cool the steamed glutinous rice and barley to 65°C, add saccharified koji (UV-11),...

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Abstract

The invention discloses saccharomyces cerevisiae and a method for applying the same to brewing baijiu with flos chrysanthemi flavor. A preservation number of the saccharomyces cerevisiae is CGMCC No.13030, and the saccharomyces cerevisiae is preserved in the Common Microorganism Center of the China Committee for Culture Collection of Microorganisms of the Institution of Microbiology, Chinese Academy of Sciences in No.3, No.1 Yard, Beichen West Road, Chaoyang District, Beijing on September 22nd, 2016. The saccharomyces cerevisiae and the method have the advantages that saccharomyces cerevisiae strains can be effectively applied to baijiu brewing procedures and particularly can be applied to brewing the baijiu with the flos chrysanthemi flavor, and soft and sweet flos chrysanthemi baijiu with crystal baijiu bodies and elegant aroma can be obtained by the aid of the saccharomyces cerevisiae strains and the method.

Description

technical field [0001] The invention relates to a strain of Saccharomyces cerevisiae (Saccharomyces cerevisiae) preservation number CGMCC No. 13030 and its application in brewing liquor, in particular to a strain of Saccharomyces cerevisiae and its application method in brewing chrysanthemum-flavored liquor, belonging to the technical field of food processing. Background technique [0002] Liquor brewing is a complex microbiological process, in which yeast is the dominant microorganism, which not only affects the yield of liquor, but also affects the quality of liquor. The use of Saccharomyces cerevisiae strains with multiple specific and excellent properties can not only improve the quality of liquor, but also shorten the fermentation cycle and reduce production costs, thereby improving the competitive advantage and profitability of enterprises. These requirements for liquor yeast directly promote the development of excellent Saccharomyces cerevisiae breeding work. [0003...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12N1/18C12G3/02C12R1/865
CPCC12G3/02C12N1/185C12R2001/865
Inventor 史亚东
Owner ANHUI JUTAI CHUJU HERBAGE TECH
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