CN101591609B - Method for producing composite caproic acid fermented liquid by Chinese Luzhou-flavor liquor fermentation pits - Google Patents
Method for producing composite caproic acid fermented liquid by Chinese Luzhou-flavor liquor fermentation pits Download PDFInfo
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Abstract
The invention discloses a method for producing composite caproic acid fermented liquid by a Chinese Luzhou-flavor liquor fermentation pit, which is characterized by comprising the following steps: using microorganisms such as caproic acid bacteria and the like inhabiting in pit mud of the fermentation pit as strain; adding a raw starter, ethanol, etherified enzyme and ending liquor in the fermentation pit to produce the biologically fermented liquid composited by a plurality of substances taking caproic acid as a main material; and then, obtaining the composite caproic acid fermented liquid by atmospheric distillation. The fermented liquid produced by the method has high content of caproic acid and rich content of other organic acids and ester substances. In addition, the fermented liquid produced by the method can be used for liquor returning fermentation, cooking bottom distillation, and the development of flavoring liquid.
Description
Technical field
The present invention relates to a kind of method of utilizing Chinese Luzhou-flavor to produce the caproic acid composite fermentation liquid.
Background technology
The fermented liquid of using in the brewed spirit process mainly is to be bacterial classification with the caproic acid bacteria, through the mixing liquid of liquid cultivation and fermentation gained.Present used fermented liquid mainly is divided into caproic acid bacteria solution and caproic acid bacteria esterifying liquid two major types.
The preparation of caproic acid bacteria solution at first is to filter out high yield caproic acid bacterial strain at Jiao Nizhong, is inoculated into the caproic acid bacterial strain in the caproic acid bacteria substratum then and ferments, and substratum mainly contains materials such as sodium acetate, yeast extract paste, potassium hydrogenphosphate, ammonium sulfate, sal epsom.The staple of gained caproic acid bacteria solution is a caproic acid, contains a spot of butyric acid and acetate in addition.
The preparation of caproic acid bacteria esterifying liquid at first is to ferment with purebred caproic acid, produces caproic acid bacteria solution; Secondly, utilize caproic acid bacteria solution and ethanol, under suitable fermentation condition, under the effect of pure esterification enzyme, produce fermented liquid as substrate.The quality that is used to the esterifying liquid of producing to improve and improve liquor.The staple of its esterification fermented liquid is materials such as caproic acid, acetate, NSC 8882, ethyl lactate, ETHYLE ACETATE.
More than two kinds of preparation of fermentation liquid to caproic acid bacteria and esterification enzyme and fermentation condition have relatively high expectations and technology complicated.And just improved the wherein content of one or more compositions (like caproic acid and NSC 8882) simply through the fermented liquid of above method preparation, be unfavorable for the coordination of liquor wine body composition.
Summary of the invention
The object of the present invention is to provide a kind of method of white wine cellar production caproic acid composite fermentation liquid and caproic acid composite fermentation liquid of production thereof of utilizing; Not only the content of caproic acid and NSC 8882 is high in this caproic acid composite fermentation liquid; And the content composition of other acid and Ester is abundant, helps the coordination of liquor wine body composition.
To achieve these goals, the invention provides following technical scheme:
A kind of method of utilizing Chinese Luzhou-flavor to produce the caproic acid composite fermentation liquid may further comprise the steps:
(1) in the pond, cellar for storing things, adds the mixture of forming by water, bent medicine, esterification enzyme, 95% (V/V) ethanol and tail wine, stir;
(2) sealing Jiao Chi was in 32 ℃ of-38 ℃ of temperature condition bottom fermentations 8-35 days;
(3) collect fermentation gained liquid, carry out air distillation, promptly get the caproic acid composite fermentation liquid.
The above-mentioned utilization in the method that Chinese Luzhou-flavor produces the caproic acid composite fermentation liquid, the weight percent content that adds each component in the mixture in the step (1) is: bent medicine 3%-18%; Esterification enzyme 2%-15%; 95% (V/V) ethanol 3%-12%; Tail wine 1.2%-5%, water 60%-85%.
The above-mentioned utilization in the method that Chinese Luzhou-flavor produces the caproic acid composite fermentation liquid can feed steam heating through in the pond, cellar for storing things, the reflux pipe being set, and leavening temperature is at 32 ℃-38 ℃ in the pond, control cellar for storing things.Also can control temperature in the pond, cellar for storing things through other modes.
During the fermentation, because the feasible cellar for storing things of the immersion of liquid mud comes off, can before in the pond, cellar for storing things, adding mixture, fix the cellar for storing things pool wall in order to prevent with stainless (steel) wire.
Produce the caproic acid composite fermentation liquid of gained according to aforementioned production method; Its staple is a water; Its content reaches more than 95%, and other essential substance in the caproic acid composite fermentation liquid are: acetic acid content 2.382g/L-4.103g/L, propionic acid 1.071g/L-2.194g/L, butyric acid 3.489g/L-5.023g/L, valeric acid 1.433g/L-2.092g/L, caproic acid 5.013g/L-8.599g/L, n-propyl alcohol 0.093g/L-0.318g/L, propyl carbinol 0.122g/L-0.344g/L, isopropylcarbinol 0.0816g/L-0.112g/L, acetaldehyde 0.00039g/L-0.006g/L, furfural 0.273g/L-0.3488g/L, ETHYLE ACETATE 0.943g/L-3.042g/L, ethyl n-butyrate 0.672g/L-1.782g/L, NSC 8882 1.402g/L-4.352g/L, ethyl lactate 4.485g/L-6.241g/L.
One of characteristics of China's aromatic Chinese spirit are exactly to adopt Jiao Chi as bio-reactor.Cellar for storing things mud with long-term contact of vinasse in, adsorbed alcohol, aldehyde, acid, ester and other chemical substances a large amount of in the vinasse, supply with the microorganism growth breeding of perching in the mud of cellar for storing things.Find after deliberation perching a large amount of anaerobions such as caproic acid bacteria, milk-acid bacteria, butyric bacteria, methanobacteria, sulphate reducing bacteria in the cellar for storing things mud of Chinese Luzhou-flavor, to contain caproic acid bacteria in the mud of every gram cellar for storing things be 8.10 * 10 through analyzing
7Individual, milk-acid bacteria 3.60 * 10
4Individual, butyric bacteria 6.70 * 10
4Individual, methanobacteria 3.31 * 10
4Individual, sulfatereducting bacteria 8.43.60 * 10
5Individual.These unique mikrobes play an important role to storing aromatic strongly fragrant, sweet long Luzhou-flavor typical style.Caproic acid bacteria is a very important acid-producing microorganisms in the aromatic Chinese spirit, and it and methanobacteria ferment altogether generate caproic acid and ETHYLE ACETATE, further generate the main body fragrant component NSC 8882 of aromatic Chinese spirit.The butyric acid that butyric bacteria produces generates ethyl n-butyrate through esterification, and it is plentiful that the wine body is coordinated.The present invention has proposed to produce fermented liquid with Jiao Chi as reactor drum first, and Jiao Chi not only has the effect of accumulating poor unstrained spirits, also participates in fermentation simultaneously.Not only the content of caproic acid and NSC 8882 is high to utilize caproic acid composite fermentation liquid that this method produces, and content compositions of other acid and Ester enrich in the fermented liquid, can the coordination of liquor composition not impacted.Utilize Jiao Chi to produce fermented liquid, not only improved the content of caproic acid and NSC 8882, but also increase the content of other acid and Ester, help the coordination of liquor composition as reactor drum.The fermented liquid that this method is produced not only can be used for preparing artificial distiller's yeast, the poor unstrained spirits of adding ferments again, can also distill the exploitation that directly is used for flavouring wine to fermented liquid.
Embodiment
Below in conjunction with embodiment the present invention is made further detailed description.But should this be interpreted as that the scope of the above-mentioned theme of the present invention only limits to following embodiment, allly all belong to scope of the present invention based on the technology that content of the present invention realized.
The method of utilizing Chinese Luzhou-flavor to produce the caproic acid composite fermentation liquid that the present invention enumerates mainly may further comprise the steps:
(1) in the pond, cellar for storing things, adds the mixture of forming by water, bent medicine, esterification enzyme, 95% (V/V) ethanol and tail wine, stir;
(2) sealing Jiao Chi in 32 ℃ of-38 ℃ of temperature condition bottom fermentations 8-35 days, promptly gets the caproic acid composite fermentation liquid;
(3) collect fermentation gained liquid, carry out, promptly get the caproic acid composite fermentation liquid.
The weight percent content that adds each component in the mixture in the step (1) is: bent medicine 3%-18%; Esterification enzyme 2%-15%; 95% (V/V) ethanol 3%-12%; Tail wine 1.2%-5%, water 60%-85%.
The above-mentioned utilization in the method that Chinese Luzhou-flavor produces the caproic acid composite fermentation liquid through in the pond, cellar for storing things, the reflux pipe being set, feeds steam heating, and leavening temperature is at 32 ℃-38 ℃ in the pond, control cellar for storing things.
Embodiment 1
The selection volume is 2m
3Artificial Jiao Chi make an experiment.Jiao Chi stores wall mud on four sides and fixes with stainless (steel) wire, prevents that soaked with liquid cellar for storing things mud from coming off.Be fixed on the reflux pipe in the pond, cellar for storing things simultaneously.
(1) high-quality Luzhou Old Cellar koji powder, 4wt% esterification enzyme, 8wt% ethanol, 2wt% tail wine and the 83wt% water of adding 3wt% mix in the pond, cellar for storing things, prepare fermentation.
(2) seal Jiao Chi with plastics film, in return line, feed steam, the control leavening temperature is between 32 ℃-38 ℃, and incubation time is 8d.
(3) collect fermentation gained liquid, carry out air distillation, promptly get the caproic acid composite fermentation liquid.
To the fermented liquid air distillation, the gained distillate has tangible organic tart flavour after the fermentation ends.The fermented liquid composition is seen table 1 through the gas chromatographic analysis result, can know that by table the Ester that is produced this moment is less, mainly is short by fermentation time, and reaction time of esterification is short.
Each staple content (unit: g/L) of bio-fermented liquid among table 1 embodiment 1
| Acetate | 2.382 | Isopropylcarbinol | 0.0816 |
| Propionic acid | 1.071 | Acetaldehyde | 0.006 |
| Butyric acid | 3.489 | Furfural | 0.284 |
| Valeric acid | 1.433 | ETHYLE ACETATE | 0.943 |
| Caproic acid | 5.013 | Ethyl n-butyrate | 0.672 |
| N-propyl alcohol | 0.093 | NSC 8882 | 1.402 |
| Propyl carbinol | 0.122 | Ethyl lactate | 4.485 |
Embodiment 2
The selection volume is 2m
3Artificial Jiao Chi make an experiment.Jiao Chi stores wall mud on four sides and fixes with stainless (steel) wire, prevents that soaked with liquid cellar for storing things mud from coming off.Be fixed on the reflux pipe in the pond, cellar for storing things simultaneously.
(1) the high-quality Luzhou Old Cellar koji powder, 8wt% esterification enzyme, 7.5wt% ethanol, 3wt% tail wine and the 70.5wt% water that in the pond, cellar for storing things, add 11wt% mix and ferment.
(2) feed the steam fermentation with plastics film sealing Jiao Chi and in return line, pond, control cellar for storing things temperature is between 32 ℃-38 ℃, and incubation time is 15d.
(3) after the fermentation ends to the fermented liquid air distillation, obtain the caproic acid composite fermentation liquid.
Can know that by table 2 the organic acid amount is all higher with the content of total ester.Particularly the amount of caproic acid is greatly improved.Owing to receive the influence of artificial distiller's yeast and environment, in its fermented liquid in the Ester amount of ethyl lactate the highest, other Esters are less relatively.
Each staple content (unit: g/L) of bio-fermented liquid among table 2 embodiment 2
| Acetate | 3.720 | Isopropylcarbinol | 0.112 |
| Propionic acid | 2.194 | Acetaldehyde | 0.0044 |
| Butyric acid | 5.023 | Furfural | 0.3488 |
| Valeric acid | 2.092 | ETHYLE ACETATE | 2.442 |
| Caproic acid | 8.599 | Ethyl n-butyrate | 1.782 |
| N-propyl alcohol | 0.318 | NSC 8882 | 4.352 |
| Propyl carbinol | 0.338 | Ethyl lactate | 6.241 |
Embodiment 3
Each staple content (unit: g/L) of bio-fermented liquid among table 3 embodiment 3
| Acetate | 4.103 | Isopropylcarbinol | 0.101 |
| Propionic acid | 1.782 | Acetaldehyde | 0.0039 |
| Butyric acid | 4.107 | Furfural | 0.273 |
| Valeric acid | 1.998 | ETHYLE ACETATE | 3.042 |
| Caproic acid | 6.032 | Ethyl n-butyrate | 1.132 |
| N-propyl alcohol | 0.301 | NSC 8882 | 3.293 |
| Propyl carbinol | 0.344 | Ethyl lactate | 5.024 |
The selection volume is 2m
3Artificial Jiao Chi make an experiment.Jiao Chi stores wall mud on four sides and fixes with stainless (steel) wire, prevents that soaked with liquid cellar for storing things mud from coming off.Be fixed on the reflux pipe in the pond, cellar for storing things simultaneously.
(1) the bent medicine, 12wt% esterification enzyme, 10wt% ethanol, 4wt% tail wine and the 60wt% water that in the pond, cellar for storing things, add 14wt% mix and ferment.
(2) feed the steam fermentation with plastics film sealing Jiao Chi and in return line then, pond, control cellar for storing things temperature is between 32 ℃-38 ℃, and incubation time is 35d.
(3) after the fermentation ends to the fermented liquid air distillation, obtain the caproic acid composite fermentation liquid.
Can know that by table 3 amount of caproic acid is the highest in the organic acid, the amount of ethyl lactate is higher relatively in the Ester.
Claims (3)
1. method of utilizing Chinese Luzhou-flavor to produce the caproic acid composite fermentation liquid is characterized in that may further comprise the steps:
(1) in the pond, cellar for storing things, add the mixture of being made up of water, bent medicine, esterification enzyme, 95% V/V ethanol and tail wine, stir, the weight percent content of each component is in the mixture: bent medicine 3%-18%; Esterification enzyme 2%-15%; 95% V/V ethanol 3%-12%; Tail wine 1.2%-5%, water 60%-85%;
(2) sealing Jiao Chi was in 32 ℃ of-38 ℃ of temperature condition bottom fermentations 8-35 days;
(3) collect fermentation gained liquid, carry out air distillation, promptly get the caproic acid composite fermentation liquid.
2. the method for utilizing Chinese Luzhou-flavor to produce the caproic acid composite fermentation liquid according to claim 1 is characterized in that further comprising the steps of: before in the pond, cellar for storing things, adding mixture, fix the cellar for storing things pool wall with stainless (steel) wire.
3. the described caproic acid composite fermentation liquid that utilizes Chinese Luzhou-flavor to produce of a claim 1 is characterized in that said caproic acid composite fermentation liquid also contains following material outside dewatering: acetate 2.382 g/L-4.103g/L, propionic acid 1.071 g/L-2.194 g/L, butyric acid 3.489 g/L-5.023 g/L, valeric acid 1.433 g/L-2.092 g/L, caproic acid 5.013 g/L-8.599 g/L, n-propyl alcohol 0.093 g/L-0.318 g/L, propyl carbinol 0.122 g/L-0.344 g/L, isopropylcarbinol 0.0816 g/L-0.112 g/L, acetaldehyde 0.00039 g/L-0.006 g/L, furfural 0.273 g/L-0.3488 g/L, ETHYLE ACETATE 0.943 g/L-3.042 g/L, ethyl n-butyrate 0.672 g/L-1.782 g/L, NSC 8882 1.402 g/L-4.352 g/L, ethyl lactate 4.485 g/L-6.241 g/L.
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| CN101921689B (en) * | 2010-08-06 | 2012-02-08 | 泸州老窖股份有限公司 | Method for making liquor through grain of distiller of strong aromatic Chinese spirits by secondary fermentation and liquor made by same |
| CN102408967B (en) * | 2011-10-31 | 2013-03-20 | 李家民 | High-fat flavoring wine containing healthy flavor components and preparation method thereof |
| CN102839077B (en) * | 2012-09-12 | 2014-03-26 | 安徽省金裕皖生物科技开发有限公司 | Esterifying enzyme compound bacteria liquid preparation method |
| CN104745430B (en) * | 2015-04-07 | 2017-05-24 | 江苏洋河酒厂股份有限公司 | Production method of soft-taste acid flavoring agent |
| CN108841547A (en) * | 2018-07-30 | 2018-11-20 | 中国科学院成都生物研究所 | A kind of production method of natural vinosity fragrance |
| CN113332741B (en) * | 2021-06-17 | 2023-02-10 | 四川剑南春（集团）有限责任公司 | Method for extracting acid substances in brewing tail water |
| CN113373182A (en) * | 2021-06-17 | 2021-09-10 | 四川剑南春（集团）有限责任公司 | Method for recovering caproic acid in biological fermentation liquid |
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