Loquat primary pulp beer yeast fermentation method

Abstract

The invention discloses a loquat raw pulp beer yeast fermentation method. The method comprises the following steps: S1, selection of culture media including an enrichment culture medium, a slant preservation culture medium, a dunaliella tube fermentation culture medium and a TTC chromogenic culture medium; S2, enrichment culture of saccharomycetes; and S3, screening of the saccharomycetes including first-stage screening, second-stage screening and third-stage screening. Saccharomycetes are obtained through natural fermentation, enrichment culture and three-stage screening of loquat juice, the saccharomycetes can normally grow at 25-35 DEG C, the appropriate fermentation temperature is 28-31 DEG C, when the initial sugar degree is 29 Bx, the alcohol production capacity is the highest, when the pH value is 5.5, the alcohol capacity is the strongest, when the SO2 addition amount is 80 mg / L, the alcohol production capacity is the highest, and when the initial alcohol degree is 11%, the alcohol production capacity is the highest. The saccharomycetes with the alcohol tolerance close to that of the saccharomycetes are good in passage stability and stable in alcohol production capacity, the alcohol content is stabilized at 10-11%, and the saccharomycetes can be fermented by loquat juice beer.

Description

technical field [0001] The invention relates to a yeast fermentation process, in particular to a loquat puree beer yeast fermentation method. Background technique [0002] Loquat, aliases: reed orange, golden pill, reed branch, loquat is different from most fruit trees, it blooms in autumn or early winter, and the fruit matures in spring to early summer, earlier than other fruits, so it is called "the only four seasons among fruit trees". The mature loquat tastes sweet and rich in nutrition, rich in various fructose, glucose, potassium, phosphorus, iron, calcium and vitamins A, B, C, etc. Traditional Chinese medicine believes that loquat contains Amygdalin, and has the effects of moistening the lungs, relieving cough, and quenching thirst. Loquat can be used as a puree to produce fruity beer. Yeast is needed for the production of beer. [0003] The prior art has the following disadvantages: when the existing yeast is fermented, only a single medium is selected for cultivati...

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Problems solved by technology

[0003] The prior art has the following deficiencies: when the existing yeast is fermented, only a single medium is selected for cultivation, so that there is no need for a single process when the yeast is screened, which will easily lead to the problems of poor fermentation performance and poor activity of the selected yeast, which cannot be applied Fermentation of loquat beer

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