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Method for preparing dried tangerine or orange peel liquor by utilizing pichia pastoris

A technology of Pichia pastoris and tangerine peel, which is applied in microorganism-based methods, biochemical equipment and methods, preparation of alcoholic beverages, etc., can solve the problems of low content of flavonoids in tangerine peel, heavy bitterness and astringency in tangerine peel wine, and insufficient aroma of wine body. and other problems, to achieve the effect of full-bodied wine, improving the utilization rate of active ingredients and expanding the richness

Inactive Publication Date: 2020-04-17
GUIZHOU UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] At present, there are few studies on tangerine peel liquid fermented distilled wine, mainly through soaking. Although it also has aroma, the content of active ingredients such as tangerine peel flavonoids is less, and the obtained tangerine peel wine has a strong bitter taste, insufficient body and aroma, and poor taste.

Method used

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  • Method for preparing dried tangerine or orange peel liquor by utilizing pichia pastoris
  • Method for preparing dried tangerine or orange peel liquor by utilizing pichia pastoris
  • Method for preparing dried tangerine or orange peel liquor by utilizing pichia pastoris

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0015] A method utilizing Pichia yeast to prepare tangerine peel wine, comprising the following steps:

[0016] (1) Chenpi pretreatment: Chenpi is crushed and sieved with 20 meshes, water is added to the tangerine peel grains according to the material-to-water ratio of 5%, and kept at a temperature of 22° C. for 28 minutes;

[0017] (2) Preparation of fermented material: add brown sugar and mix evenly by 40% of the mixed material liquid quality to obtain fermented material;

[0018] (3) Fermentation of tangerine peel: Pichia kudriavzevii, FBKL2.0008 was activated and cultured on wort solid slant medium for 2 days, then inserted into wort liquid medium, and cultured for 2 days at 28°C. 9% of the volume of the fermentation material was inserted into the activated Pichia yeast, and fermented at 28° C. for 4 days to obtain a fermentation liquid;

[0019] (4) Packing: After the fermented liquid is filtered, packed, and sterilized to get the tangerine peel wine.

Embodiment 2

[0021] A method utilizing Pichia yeast to prepare tangerine peel wine, comprising the following steps:

[0022] (1) Chenpi pretreatment: Chenpi is crushed and sieved with 20 meshes, water is added to the tangerine peel grains according to the material-to-water ratio of 5%, and the temperature is kept at 20° C. for 30 minutes;

[0023] (2) Preparation of fermented material: add brown sugar and mix evenly by 40% of the mixed material liquid quality to obtain fermented material;

[0024] (3) Fermentation of tangerine peel: Pichia kudriavzevii, FBKL2.0008 was activated and cultured on the wort solid slant medium for 2 days, then inserted into the wort liquid medium, and cultured for 2 days at 28°C. 8% of the volume of the fermentation material was inserted into the activated Pichia yeast, and fermented at 28° C. for 5 days to obtain a fermentation liquid;

[0025] (4) Packing: After the fermented liquid is filtered, packed, and sterilized to get the tangerine peel wine.

Embodiment 3

[0027] A method utilizing Pichia yeast to prepare tangerine peel wine, comprising the following steps:

[0028] (1) Chenpi pretreatment: Chenpi is crushed and sieved with 20 meshes, water is added to the tangerine peel grains according to the material-to-water ratio of 5%, and kept at a temperature of 18° C. for 32 minutes;

[0029] (2) Preparation of fermented material: add brown sugar and mix evenly by 30% of the mixed material liquid quality to obtain fermented material;

[0030] (3) Fermentation of tangerine peel: Pichia kudriavzevii, FBKL2.0008 was activated and cultured on wort solid slant medium for 3 days, then inserted into wort liquid medium, and cultured at 28°C for 2 days, according to 7% of the volume of the fermentation material was inserted into the activated Pichia pastoris, and fermented at 28°C for 6 days to obtain a fermentation liquid;

[0031] (4) Packing: After the fermented liquid is filtered, packed, and sterilized to get the tangerine peel wine.

[0...

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Abstract

The invention discloses a method for preparing dried tangerine or orange peel liquor by utilizing pichia pastoris. The dried tangerine or orange peel liquor is prepared through the steps of dried tangerine or orange peel pretreatment, fermentation material preparation, fermentation, packaging and the like. The dried tangerine or orange peel is heated in a water bath to extract the main substance dried tangerine or orange peel's flavone in the dried tangerine or orange peel to the greatest extent; the main substance dried tangerine or orange peel's flavone is mixed with sweet water; and pichiapastoris is introduced to perform fermentation treatment. On the one hand, original substances of the dried tangerine or orange peel are reserved to the greatest extent and flavor substances in the dried tangerine or orange peel are fused into the liquor body to the greatest extent while the cost is saved; and on the other hand, fermentation of the pichia pastoris enables the liquor body to be plump, sweet and fragrant, the bitter taste of the dried tangerine or orange peel are coordinated, so that the taste of the white spirit is superior. According to the invention, the richness of the driedtangerine or orange peel in edible form is expanded and the development of the dried tangerine or orange peel and liquor industry is promoted. The method is of great significance in deep developmentand utilization of medicinal and edible resources, so that the dried tangerine or orange peel liquor has better quality and better health-care function.

Description

technical field [0001] The invention belongs to the technical field of brewing, and in particular relates to a method for preparing tangerine peel wine by using Pichia pastoris. Background technique [0002] Tangerine peel, the dried and mature peel of the Rutaceae plant tangerine and its cultivars, is bitter, pungent, warm in nature, has medicinal value such as regulating qi and invigorating the spleen, drying dampness and phlegm, preventing motion sickness, curing cough and eliminating food accumulation. In addition to volatile oil, its main chemical components include tangerine peel flavonoids, tangerine peel brass has the effects of regulating blood lipids, treating fatty liver, antithrombotic, myocardial protection, anti-oxidation, and anti-inflammation. Dried tangerine peel has excellent medicinal and edible effects, rich aroma, slightly bitter taste, and unique flavor. Sesquiterpenes, higher alcohols, acetaldehyde, organic acids, etc. have great medicinal effects, and...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12G3/026C12R1/84
CPCC12G3/026
Inventor 王晓丹周鸿翔班世栋罗小叶邱树毅陈文思
Owner GUIZHOU UNIV
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