CN101173222A - Method for producing active dry yeast for sweet potato produced amylolysis ferment - Google Patents
Method for producing active dry yeast for sweet potato produced amylolysis ferment Download PDFInfo
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- CN101173222A CN101173222A CNA2007100502332A CN200710050233A CN101173222A CN 101173222 A CN101173222 A CN 101173222A CN A2007100502332 A CNA2007100502332 A CN A2007100502332A CN 200710050233 A CN200710050233 A CN 200710050233A CN 101173222 A CN101173222 A CN 101173222A
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Abstract
The invention relates to a preparation method of active dry yeast made by hydrolysis fermentation of sweet potato starch, belonging to technical field of fermentation craft. The invention can obtain the Y-3L active dry yeast by synchronously hydrolyzing and fermenting the material of sweet potato starch in normal temperature, which comprises the craft for obtaining the Y-3L yeast strain and the craft for obtaining the Y-3L active dry yeast. The invention adopts technology of genetic engineering and molecular biology to obtain Y-3L yeast strain and the cultures the yeast strain. The invention provides a preparation method of active dry yeast made by synchronously hydrolyzing and fermenting the material of sweet potato starch in normal temperature. The invention has the advantages of solving the problems of the slow fermenting speed, long fermentation cycle and low alcoholic strength in prior art when directly hydrolyzing and fermenting the sweet potato starch by saccharomyces cerevisiae, achieving synchronous saccharification and fermentation of the raw starch in normal temperature, and having rapid fermenting speed, short fermenting time and high fermenting rate. Further, the invention can achieve thick mash fermentation and the utilization ratio of starch can reach more than 92%.
Description
Technical field: a kind of active dry yeast preparation method of sweet potato produced amylolysis ferment, be used for and can give birth to the acquisition that starch material is realized the active dry yeast Y-3L of raw material hydrolysed ferment synchronous process at Ipomoea batatas at normal temperatures, belong to the zymotechnique technical field.
Technical background: at present domestic in potato raw starch hydrolysed ferment synchronous production alcohol process, the main technology of using is with yeast saccharomyces cerevisiae sweet potato raw starch to be carried out the direct hydrolysis fermentation, because initial sugared concentration is low, often cause its fermenting speed slow, fermentation period is long, and the alcoholic strength in the fermentation liquid is also low, though can improve fermenting speed and ferment strength by adding some ancillary components, but can cause its cost to increase, be that application in the raw water hydrolysis and fermentation synchronous production alcohol is very restricted thereby make it to give birth to starch.
Summary of the invention: the objective of the invention is at the deficiencies in the prior art, adopt genetically engineered and Protocols in Molecular Biology to obtain the Y-3L yeast strain, then it is cultivated, invent a kind of active dry yeast preparation method that can realize the sweet potato produced amylolysis ferment that the raw material hydrolysis is fermented synchronously at normal temperatures.
The present invention is achieved in that at first by genetically engineered and Protocols in Molecular Biology, make in the Wine brewing yeast strain that sets out some because of genetically deficient, perhaps by suppressing its expression obtain to set out variation Y-3L yeast strain of yeast saccharomyces cerevisiae, then with Y-3L yeast strain cultivation and fermentation, by the fermented product that obtains is carried out centrifugation, washing, filter press, mixing granulation, technologies such as vacuum-drying obtain raw material starch is had the active dry yeast Y-3L of good fermentation and application characteristic.
The preparation method that the present invention obtains active dry yeast is:
The first step is done the test tube slant with the Y-3L yeast strain that obtains and is cultivated, the wort agar inclined-plane, and culture temperature is 30 ℃, cultivates 50～70 hours;
Second step was carried out the cultivation of F bottle, 8～12 ° of Bx wort inoculations, and culture temperature is 30 ℃, cultivates 30～40 hours;
The 3rd step was carried out big triangular flask cultivation, 5～8Bx wort and liquid molasses inoculation, and culture temperature is 30 ℃, cultivates 30～40 hours;
The 4th step was carried out the molasses feeding culture with seeding tank, was aided with nitrogen and Vanadium Pentoxide in FLAKES composition, and wherein the content of nitrogen is 6% of dry yeast, and Vanadium Pentoxide in FLAKES is 2% of a dry yeast, and culture temperature is 30～32 ℃, cultivates 30～40 hours, and the pH value is 4.6～5.2;
The 5th step was carried out the molasses feeding culture with fermentor tank, was aided with nitrogen and Vanadium Pentoxide in FLAKES composition, and wherein the content of nitrogen is 5.6% of dry yeast, and Vanadium Pentoxide in FLAKES is 1.8% of a dry yeast; Culture temperature is 30～35 ℃, cultivates pH value 4.6～5.6 15～20 hours.
The 6th step was carried out separation, washing, the filter press of culture, made solid-liquid separation in the nutrient solution, removed foreign material and elimination moisture content, obtained the wet thallus of Y-3L live yeast;
The 7th step added protective material in the Y-3L live yeast of turning out and carrier carries out mixing granulation;
The 8th step was implemented firsts and seconds vacuum quick dewatering drying with granulous Y-3L live yeast at fluidized-bed and ebullated bed, service temperature≤60 ℃, temperature of charge≤35 ℃, product water content≤5%
The 9th step was carried out the vacuum packaging sealing to the later Y-3L active dry yeast of drying, and is standby;
The Y-3L active dry yeast is directly rendered to Ipomoea batatas with saccharifying enzyme simultaneously gives birth in the starch slip, or it is rendered to Ipomoea batatas give birth in the starch slip after simply spreading cultivation, water at normal temperature hydrolysis and fermentation 72～96 hours obtains alcohol after distillation, realize giving birth to starch material single stage method Alcohol Production.
Advantage of the present invention and beneficial effect are: realized the synchronous process of the hydrolysis of raw material mashing and fermentation under the normal temperature, its technology is simple, and facility investment is few; Can realize the running balance of produced amylolysis and fermentation, under the bigger situation of concentration of reduced sugar fluctuation, still can carry out the high level fermentation, balance and the automatic regulatory function of compensation are arranged; It is fast also to have fermenting speed simultaneously, and fermentation time is short, and the fermentation rate height can be realized thick mash fermentation, and its starch utilization ratio can reach more than 92%; The present invention can also effectively suppress the living contaminants in the fermenting process in addition, can also proceed synchronous hydrolysed ferment to the small portion of residual starch in the wort sludge after solid-liquid separation, produces wine in conjunction with the solid-state submerged fermentation of wort sludge, and starch utilization ratio is finally reached more than 95%.
Embodiment: the following embodiments of the invention that provide, the preparation method of active dry yeast is:
The first step is done the test tube slant with the Y-3L yeast strain that obtains and is cultivated the wort agar inclined-plane;
Second step was carried out the cultivation of F bottle, 8～12 ° of Bx wort inoculations;
The 3rd step carried out big triangular flask and cultivates, 5～8 ° of Bx worts and liquid molasses inoculation;
The 4th step was carried out the molasses feeding culture with seeding tank, was aided with nitrogen and Vanadium Pentoxide in FLAKES composition, and wherein the content of nitrogen is 6% of dry yeast, and Vanadium Pentoxide in FLAKES is 2% of a dry yeast;
The 5th step was carried out the molasses feeding culture with fermentor tank, was aided with nitrogen and Vanadium Pentoxide in FLAKES composition, and wherein the content of nitrogen is 5.6% of dry yeast, and Vanadium Pentoxide in FLAKES is 1.8% of a dry yeast;
The 6th step was carried out separation, washing, the filter press of culture, made solid-liquid separation in the nutrient solution, removed foreign material and elimination moisture content, obtained Y-3L live yeast wet thallus;
The 7th step added protective material in the Y-3L live yeast wet thallus of turning out and carrier carries out mixing granulation;
The 8th step was implemented firsts and seconds vacuum quick dewatering drying with granulous Y-3L live yeast at fluidized-bed and ebullated bed;
The 9th step was carried out the vacuum packaging sealing to the later Y-3L active dry yeast of drying, and is standby; The temperature and time of active dry yeast preparation is as follows:
(1) the test tube slant culture temperature is 30 ℃, cultivates 50～70 hours;
(2) culture temperature of F bottle is 30 ℃, cultivates 30～40 hours;
(3) culture temperature of big triangular flask is 30 ℃, cultivates 30～40 hours;
(4) culture temperature of seeding tank is 30～32 ℃, cultivates 30～40 hours, and the pH value is 4.6～5.2;
(5) culture temperature of described fermentor tank is 30～35 ℃, cultivates pH value 4.6～5.6 15～20 hours.
In service temperature≤60 of the dry vacuum fast dewatering of fluidized-bed and ebullated bed firsts and seconds ℃, temperature of charge≤35 ℃, product water content≤5%;
Its main fermentation character of active dry yeast Y-3L that obtains by this yeast strain comprises: the leavening temperature wide ranges is 20～42 ℃, and its suitableeest leavening temperature is 25～38 ℃; Fermentation pH scope is big, is 3～6, and its suitableeest fermentation pH is 3.3～5.0; Ferment strength is big, can realize thick mash fermentation, 28～35 ℃ of bottom fermentations 3 days, and ethanol concn can reach more than 10～12% (v/v);
The Y-3L active dry yeast that obtains is used for the embodiment that Ipomoea batatas gives birth to amylofermentation alcohol:
Take by weighing the 100g Ipomoea batatas and give birth to starch, adding 300mL water sizes mixing, behind dilute sulphuric acid accent pH to 4.5, in saccharifying enzymic activity, directly 150U/g starch is added in the prozyme, add the 0.3gY-3L active dry yeast after stirring immediately, in room temperature bottom fermentation 4 days, its fermentation liquid alcoholic strength reaches more than 12% (v/v), and starch utilization ratio surpasses 92%.
Claims (3)
1. the active dry yeast preparation method of a kind of sweet potato produced amylolysis ferment of wet thallus, it is characterized in that: the production method of Y-3L active dry yeast is:
The first step is done the test tube slant with the Y-3L yeast strain that obtains and is cultivated the wort agar inclined-plane;
Second step was carried out the cultivation of F bottle, 8～12 ° of Bx wort inoculations;
The 3rd step carried out big triangular flask and cultivates, 5～8 ° of Bx worts and liquid molasses inoculation;
The 4th step was carried out the molasses feeding culture with seeding tank, was aided with nitrogen and Vanadium Pentoxide in FLAKES composition, and wherein the content of nitrogen is 6% of dry yeast, and Vanadium Pentoxide in FLAKES is 2% of a dry yeast;
The 5th step was carried out the molasses feeding culture with fermentor tank, was aided with nitrogen and Vanadium Pentoxide in FLAKES composition, and wherein the content of nitrogen is 5.6% of dry yeast, and Vanadium Pentoxide in FLAKES is 1.8% of a dry yeast;
The 6th step was carried out separation, washing, the filter press of culture, made solid-liquid separation in the nutrient solution, removed foreign material and elimination moisture content, obtained Y-3L live yeast wet thallus;
The 7th step added protective material in the Y-3L live yeast of turning out and carrier carries out mixing granulation;
The 8th step was implemented firsts and seconds vacuum quick dewatering drying with granulous Y-3L live yeast at fluidized-bed and ebullated bed;
The 9th step was carried out the vacuum packaging sealing to the later Y-3L active dry yeast of drying, and is standby.
2. the active dry yeast preparation method of sweet potato produced amylolysis ferment according to claim 1 is characterized in that:
(1) the test tube slant culture temperature of the described the first step is 30 ℃, cultivates 50～70 hours;
(2) culture temperature of the F bottle in described second step is 30 ℃, cultivates 30～40 hours;
(3) culture temperature of the big triangular flask in described the 3rd step is 30 ℃, cultivates 30～40 hours;
(4) culture temperature of the seeding tank in described the 4th step is 30～32 ℃, cultivates 30～40 hours, and the pH value is 4.6～5.2;
(5) culture temperature of the fermentor tank in described the 5th step is 30～35 ℃, cultivates pH value 4.6～5.6 15～20 hours.
3. the active dry yeast preparation method of sweet potato produced amylolysis ferment according to claim 1, it is characterized in that: the dry vacuum fast dewatering of described fluidized-bed and ebullated bed firsts and seconds, service temperature≤60 ℃, temperature of charge≤35 ℃, product water content≤5%.
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101912041A (en) * | 2010-08-02 | 2010-12-15 | 哈尔滨市海澳斯生物科技开发有限公司 | Preparation method of active rhodotorula glutinis powder |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101912041A (en) * | 2010-08-02 | 2010-12-15 | 哈尔滨市海澳斯生物科技开发有限公司 | Preparation method of active rhodotorula glutinis powder |
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Open date: 20080507 |