CN101875889A - Immobilizing method for yellow rice wine brewing yeast - Google Patents
Immobilizing method for yellow rice wine brewing yeast Download PDFInfo
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- CN101875889A CN101875889A CN2009101361082A CN200910136108A CN101875889A CN 101875889 A CN101875889 A CN 101875889A CN 2009101361082 A CN2009101361082 A CN 2009101361082A CN 200910136108 A CN200910136108 A CN 200910136108A CN 101875889 A CN101875889 A CN 101875889A
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- rice wine
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Abstract
The invention provides a technical method for yellow rice wine continuous fermentation, performs system testing optimization on the core technology of yellow rice wine continuous fermentation, i.e. yellow wine yeast immobilization, and provides a yellow rice wine immobilizing technical method based on an ACA carrier. In the method, calcium alginate (GLA), calcium alginate- polyving akohol (GLA-PVA) and calcium alginate-chitosan (ACA) are respectively used for immobilizing the best yellow rice wine yeast, and ACA is found to be an excellent immobilizing carrier for yellow rice wine continuous fermentation by comparing the physical performances and the fermentation performances of the immobilization carriers, so the method has the prospect of industrial application. The best condition for preparing the yellow rice wine immobilization carrier ACA is as follows: the concentration of the sodium alga acid solution is 2.0 percent, the concentration of CaCl2 solution is 2.0 percent, the concentration of the chitosan is 0.2 percent, and the liquefying time is 10 minutes.
Description
Technical field
The present invention relates to the fermented soy field, the yellow rice wine market comsupton has a high potential, but for a long time, the zymotechnique that does not have high-quality yellow rice wine special yeast and match with it, make that China's yellow rice wine industry starting is late, development is slow, this patent is on the good yellow wine yeast basis that selects, the technological method of yellow rice wine continuous ferment has been proposed, and carried out systematic testing optimization at the core technology-yellow wine yeast immobilization of yellow rice wine continuous ferment, set up yellow rice wine immobilization technology method based on the ACA carrier.
Background technology
Along with the progress of science and technology, bigger variation has taken place modern making method, mainly shows the following aspects: 1. brewing process adds good pure barms, yeast nutrition material etc.; 2. adopt the temperature control measure in the middle of the fermentation; 3. clarifying process adopts the microporous membrane ultrafiltration, and clarifying effect is good, degerming ability by force, does not influence local flavor, can carry out continuously under normal temperature low pressure.
Immobilization technology be method with physics or chemistry with free enzyme or cellular localization in the area of space that limits, make it become the catalytic activity of both maintenances own, again a kind of biological catalyst that can after successive reaction, reclaim and recycle.Immobilized enzyme is a new technology that nineteen sixties begins to grow up.The applied research of immobilized enzyme is carried out a simple step catalyzed reaction from the immobilization single enzyme, to the two or more enzymes of immobilization simultaneously.Thousand cigarettes, one youth of Japan in 1969 successfully is used for immobilized aminoacylase with DL-amino acid whose optical resolution, has realized the industrialization of enzyme successive reaction, makes immobilized enzyme step into industrial utilization.It is generally acknowledged that this is immobilized enzyme first practical application on industrial production in the world.
People transfer to attention again the main source of enzyme---on the microorganism, so development has formed immobilized cell technology on the basis of immobilized enzyme.Its mechanism be the microorganism cells highly dense that will live on carrier, and continuous growth and breeding forms the biological catalyst of high density, thereby has accelerated speed of response greatly, and throughput is increased substantially.Though the immobilized cell technology starting is late, it has substantially exceeded immobilized enzyme from the speed that conceptual phase enters production application.At present, the immobilized cell that large-scale commercial production is used is also many than immobilized enzyme, and it will be more wide can predicting its application prospect.
This patent is produced yellow rice wine with the special-purpose yellow wine yeast cell fixation of high reactivity on the multilayer biochemical reactor.This method advantage is the high vigor of the long-term maintenance of yeast, and fermenting process obviously shortens, and the finished product local flavor is well controlled, and it will bring the Industrial Revolution of a brewing yellow rice wine
Summary of the invention
This patent has proposed the technological method of yellow rice wine continuous ferment, and has carried out systematic testing optimization at the core technology-yellow wine yeast immobilization of yellow rice wine continuous ferment, has set up the yellow rice wine immobilization technology method based on the ACA carrier.
Respectively with the best yellow wine yeast of alginate calcium (CalciumAlginate GLA), alginate calcium-polyvinyl alcohol (GLA-PVA) and alginate calcium-chitosan (ACA) immobilization, by comparing the physicals and the leavening property of fixation support, find that ACA is a kind of well securedization carrier that is applicable to that yellow wine yeast continuously ferments, have the prospect of industrial applications.
The top condition of preparation yellow wine yeast fixation support ACA is 2.0% for sodium alginate soln concentration, CaCl
2Strength of solution is 2.0%, and chitosan solution concentration is 0.2%, and liquefying time is 10min.
Embodiment
1, the screening of carrier: respectively with the best yellow wine yeast of three kinds of carriers (alginate calcium, alginate calcium-polyvinyl alcohol and alginate calcium-chitosan) immobilization, by comparing the physicals and the leavening property of fixation support, find that alginate calcium-chitosan (ACA) is a kind of well securedization carrier that is applicable to that yellow wine yeast continuously ferments.
1.1 alginate calcium-polyvinyl alcohol immobilized zymic preparation
PVA solution with 10% splashes into 0.5mol/LCaCl2 solution behind the bacteria suspension mixing of 1% sodium alginate and preparation, fully reaction leaches cleanly, obtains spherical immobilized cell particle.
1.2 the preparation of alginate calcium-chitosan (ACA) fixed yeast
(1) purifying of chitosan: chitosan is dissolved in 1% glacial acetic acid solution, be made into 1% (WT%) chitosan solution, remove by filter insolubles, add 10%NaOH again and make pH reach 10, obtain white precipitate, will precipitate several times with distilled water wash, remove excess NaOH, be immersed in 85% ethanol at last, in the 15% methanol mixed solution, at room temperature drying obtains yellowish brown purifying chitosan.
(2) preparation of ACA microcapsule: the bacteria suspension that 1.5% sodium alginate 5mL is prepared in 5mL is mixed in the 10ml syringe, by the 8# syringe needle, sodium alginate is injected into 1.5%CaCl
2In the solution, form calcium alginate microsphere, remove supernatant liquor, use 1.5%CaCl
2Solution washing solidifies 1h, 1% glacial acetic acid solution thorough mixing with 0.1% chitosan is carried out to film reaction 15min again, sodium alginate soln with 0.15% is handled surface of microcapsule 5min, use the Trisodium Citrate CF 10min of 0.055mol/L again, the elimination treatment solution, use the distilled water washed twice, it is standby to add sterilized water.
1.3 measure the physicals and the leavening property of fixation support.
2, the optimization of the fixing condition of carrier A CA: physical strength and permeability with yellow wine yeast fixation support ACA are index, have observed the influence to preparation fixation support ACA of sodium alginate concentration, calcium chloride concentration, chitosan solution concentration, syringe needle model, set time and liquefying time by single factor experiment; And by orthogonal experiment L
27(3
13) optimized the preparation technology of carrier A CA.
3, immobilized yeast is used in the rice wine production.Annotate: the yeast that this patent uses is commercially available brewing yellow rice wine special yeast.
Claims (3)
1. the yellow rice wine continuous ferment process that proposed of this patent, and brewing yellow rice wine zymic immobilization technology;
2. by described method of claim 1 and technology, it is characterized in that the fixation support that this patent uses is alginate calcium-chitosan (ACA).
3. the top condition of preparation yellow wine yeast fixation support ACA is: sodium alginate soln concentration is 2.0%, CaCl
2Strength of solution is 2.0%, and chitosan solution concentration is 0.2%, and liquefying time is 10min.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2009101361082A CN101875889A (en) | 2009-04-30 | 2009-04-30 | Immobilizing method for yellow rice wine brewing yeast |
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2009101361082A CN101875889A (en) | 2009-04-30 | 2009-04-30 | Immobilizing method for yellow rice wine brewing yeast |
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| CN101875889A true CN101875889A (en) | 2010-11-03 |
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| CN2009101361082A Pending CN101875889A (en) | 2009-04-30 | 2009-04-30 | Immobilizing method for yellow rice wine brewing yeast |
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Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103222539A (en) * | 2013-04-09 | 2013-07-31 | 魏永刚 | Preparation method of microbial pre-fermentation coating multilayer microcapsule |
| CN105255649A (en) * | 2015-11-16 | 2016-01-20 | 湖北工业大学 | Immobilized and mechanized fermentation method for increasing concentration of white spirit liquid fermented fragrance ingredients |
| CN111518651A (en) * | 2020-04-13 | 2020-08-11 | 浙江工商大学 | Production process of yellow wine with ester-fragrance yeast reactor |
-
2009
- 2009-04-30 CN CN2009101361082A patent/CN101875889A/en active Pending
Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103222539A (en) * | 2013-04-09 | 2013-07-31 | 魏永刚 | Preparation method of microbial pre-fermentation coating multilayer microcapsule |
| CN103222539B (en) * | 2013-04-09 | 2015-05-06 | 思科福（北京）生物科技有限公司 | Preparation method of microbial pre-fermentation coating multilayer microcapsule |
| CN105255649A (en) * | 2015-11-16 | 2016-01-20 | 湖北工业大学 | Immobilized and mechanized fermentation method for increasing concentration of white spirit liquid fermented fragrance ingredients |
| CN111518651A (en) * | 2020-04-13 | 2020-08-11 | 浙江工商大学 | Production process of yellow wine with ester-fragrance yeast reactor |
| CN111518651B (en) * | 2020-04-13 | 2023-05-16 | 浙江工商大学 | Yellow wine production process with ester-flavored yeast reactor |
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Application publication date: 20101103 |