Optimization of composite protectant formulation for ice wine fermentation agents in Sichuan-tibet plateau by vacuum freeze spray drying

CAO Lin; XING Ya-ge; SU Fei-yan; LUO Jian-feng; CAI Yi-min; LIAO Jia-yu

Volume 39 Issue 4

Feb. 2018

Turn off MathJax

Article Contents

Abstract

References

Science and Technology of Food Industry > 2018 > 39(4): 88-93.

CAO Lin, XING Ya-ge, SU Fei-yan, LUO Jian-feng, CAI Yi-min, LIAO Jia-yu. Optimization of composite protectant formulation for ice wine fermentation agents in Sichuan-tibet plateau by vacuum freeze spray drying[J]. Science and Technology of Food Industry, 2018, 39(4): 88-93.

Citation:

PDF (1479 KB)

Optimization of composite protectant formulation for ice wine fermentation agents in Sichuan-tibet plateau by vacuum freeze spray drying

1. Key Laboratory of Food Biotechnology, School of Food and Bioengineering, Xihua University, Chengdu 610039, China;
2. Lixian Tasi Winery Co., Ltd., Aba Tibetan and Qiang Autonomous Prefecture 623100, China;
3. Japan International Research Center for Agricultural Sciences, Tsukuba 30528686, Japan

More Information

Received Date: July 13, 2017
Available Online: December 25, 2020

Graphical Abstract

Abstract

Abstract

The saccharomyces cerevisiae isolated from the ice grape was prepared by vacuum freeze spray drying. The formulation of wall material was optimized by single factor and orthogonal experiments,and then the properties of the agent were analyzed. The results showed that the optimal protective agent formula were 5% glycerin,7% sucrose,11% skim milk powder and 15% maltodextrin and the viable count and the live bacteria rate were 10.34 CFU/g and 78.25%,respectively. Under the optimal conditions,these ice wine fermentation agents showed nice properties,such as higher heat resistance and low temperature stability,and their surfaces were smooth and flat. The agents could produce gas at 10 ℃ during fermentation and its fermentation performance was better than commercial wine saccharomyces cerevisiae.
- ice wine,
- fermenting agent,
- vacuum freeze spray drying,
- protective agent,
- formula optimization

FullText(HTML)

References (0)

References

[1]	ZHOU Xiaoyue, YAO Lina, TAO Wenchu, BEN Dongxu, ZHAO Fangfang, XUE Yuqing, LI Yanjun, SHU Zhicheng. Effects of Microcrystalline Cellulose Concentration in Complex Colloidal System on Stability of Chestnut Suspension[J]. Science and Technology of Food Industry, 2023, 44(6): 121-127. DOI: 10.13386/j.issn1002-0306.2022080044
[2]	HU Wanting, LUO Man, LU Jieyi, HUANG Yuchun, QIAO Dongling. Preparation and Properties of Agar/Konjac Glucomannan/Ethyl Cellulose Composite Film[J]. Science and Technology of Food Industry, 2022, 43(11): 260-266. DOI: 10.13386/j.issn1002-0306.2021090150
[3]	SONG Zuohui, HOU Hanxue, WANG Wentao, ZHANG Jinli. Preparation, Characterization and in Vitro Release of Agar/Maltodextrin Sustained-release Capsules[J]. Science and Technology of Food Industry, 2021, 42(22): 178-184. DOI: 10.13386/j.issn1002-0306.2021020240
[4]	ZHANG Chenghao, JIANG Zedong, LI Hebin, NI Hui, ZHU Yanbing, LI Qingbiao. Preparation and Characterization of Mutant Arylsulfatase-Modified Agar[J]. Science and Technology of Food Industry, 2021, 42(5): 39-44. DOI: 10.13386/j.issn1002-0306.2019100059
[5]	WANG Zhiguo, ZHONG Chunyan, ZHANG Weimin. Control of Spontaneous Mutation of Komagataeibacter xylinus by Agar[J]. Science and Technology of Food Industry, 2021, 42(4): 103-107,201. DOI: 10.13386/j.issn1002-0306.2020050275
[6]	ZHU Yun-heng, JIANG Ze-dong, NI Hui, ZHU Yan-bing, XIAO An-feng, LI Qing-biao. Study on the Peparation of High Tansparent Agar[J]. Science and Technology of Food Industry, 2019, 40(21): 149-153,158. DOI: 10.13386/j.issn1002-0306.2019.21.024
[7]	AN Ding, ZHANG Qiu-jun, NI Hui, JIANG Ze-dong, XIAO An-feng. Study on Compound of Agar to Exploit Yoghourt Stabilizer[J]. Science and Technology of Food Industry, 2018, 39(15): 219-222,233. DOI: 10.13386/j.issn1002-0306.2018.15.039
[8]	XIE Jian-hua, XIE Bing-qing, ZHANG Li-hong, WANG Wen-cheng, PANG Jie, ZHANG Min. Study on shear rheological properties of Konjac glucomannan and Agar blends[J]. Science and Technology of Food Industry, 2017, (16): 1-4. DOI: 10.13386/j.issn1002-0306.2017.16.001
[9]	LIU Shi-lin, ZHU Feng, LIN Sheng-nan, HUANG Jin-cheng, LI Tian-jiao, WANG Hong-li, LIN Xiang-yang. Research of strength and relaxation properties of agar gel[J]. Science and Technology of Food Industry, 2017, (13): 85-89. DOI: 10.13386/j.issn1002-0306.2017.13.016
[10]	TIAN Fen, OU Kai, GAO Xing-hua, WANG Yin-juan, LI Xiao-hong, WU Wei-du. The rheological properties of agar and their effects on stability of drinking yoghurt[J]. Science and Technology of Food Industry, 2016, (06): 160-163. DOI: 10.13386/j.issn1002-0306.2016.06.024