CN103031255A - Saccharomyces cerevisiae strain, rice wine koji and rice wine as well as production method of rice wine - Google Patents
Saccharomyces cerevisiae strain, rice wine koji and rice wine as well as production method of rice wine Download PDFInfo
- Publication number
- CN103031255A CN103031255A CN201210427605XA CN201210427605A CN103031255A CN 103031255 A CN103031255 A CN 103031255A CN 201210427605X A CN201210427605X A CN 201210427605XA CN 201210427605 A CN201210427605 A CN 201210427605A CN 103031255 A CN103031255 A CN 103031255A
- Authority
- CN
- China
- Prior art keywords
- yeast
- rice wine
- song
- head mold
- mixed culture
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Granted
Links
Landscapes
- Micro-Organisms Or Cultivation Processes Thereof (AREA)
Abstract
The invention relates to a saccharomyces cerevisiae strain, rice wine koji, rice wine and a production method of the rice wine. The saccharomyces cerevisiae strain is a Latin name and has the preservation number of China center for type culture collection (CCTCC) No.: M 209190. The rice wine koji containing the saccharomyces cerevisiae strain improves the taste of the rice wine.
Description
The application be based on the applying date be that October 22, application number in 2009 are 200910206630.3, invention and created name divides an application for " root enzyme bacterial strain, yeast strain, contain the production method of its distiller's yeast and distiller's yeast " patent application.
Technical field
The present invention relates to rhizopus strains, yeast strain, contain the production method of distiller's yeast and the distiller's yeast of this head mold, yeast, good rhizopus strains, the yeast strain of interoperability when relating in particular to mixed culture.
Background technology
Original distiller's yeast is cereal mouldy or that germinate, and people are improved, and have just made the distiller's yeast that is suitable for making wine.Roughly in the Song dynasty, kind and the manufacturing technology of Chinese distiller's yeast are finalized the design basically.Modern distiller's yeast still is widely used in brewageing of yellow rice wine, liquor etc.Because the raw material that adopts and making method are different, the natural condition of production area have different, distiller's yeast wide in variety colorful.
Sweet wine is to utilize koji that the rice diastatic fermentation that cooks is made, and the local flavor of sweet wine and nutrition key are decided by the quality of koji.What play a major role in the koji is head mold and yeast, and head mold is main amylomyces.The making of sweet wine mainly is that the amylase that utilizes head mold to produce resolves into monose, dextrin and a small amount of reducing sugar and oligosaccharides etc. with glutinous rice starch, forms the local flavor of sweet rice wine uniqueness.Being one of research emphasis of each sweet wine and distiller's yeast manufacturer and vast scientific research personnel to the research of sweet wine Yeast starter Rhizopus amylases, also is the important evidence of the good wine brewing head mold of screening.
Head mold (Rhizopus) belongs to Zygomycotina zygomycetes mucorales Mucoraceae Rhizopus, and on substratum or naturally basic thing, colony growth is rapid.Head mold of many uses, diastatic vigor is very strong, the multiplex amylomyces of doing, China has founded amylo process with this bacterium the earliest and has produced distiller's yeast, except having saccharification, can also produce a small amount of ethanol when wine brewing.Rhizopus bran koji production and application seem more extensive.However, the production of Rhizopus bran koji still is faced with the unsettled problem of quality.
China Patent Publication No. CN1450160A(application number 02108823.3) utilizes two or more many bacterial classifications of a kind of employing separately to carry out purebred cultivation, then mix according to a certain ratio and produce the rice wine song.China Patent Publication No. CN86103877A(application number 86103877) utilize the bacterial strain of two different qualities in the rhizopus to cultivate into song respectively after, proportion again and make koji.
There is following shortcoming in prior art: a) each microorganism all is to carry out respectively pure culture, then mixes, and mixed product is when the user uses, and each microorganism is the phase coadaptation well; B) product after prior art is blent, mouthfeel can not satisfy client's needs usually, and the mouthfeel that can not regulate product according to the different needs of various clients.
Therefore, need to find the good head mold of interoperability and yeast, and they are carried out the mixed culture technique of mixed culture.
Summary of the invention
The mutually yeast of good conformity and rhizopus when an object of the present invention is to provide mixed culture.
An object of the present invention is to provide the suitable distiller's yeast of mouthfeel.
An object of the present invention is to provide the mixed culture technique of this rhizopus strains and yeast strain.
An aspect of of the present present invention relates to a kind of Rhizopus oryzae bacterial strain, and the Latin formal name used at school is Rhizopus oryzae, and deposit number is that CCTCC NO:M209191(is referred to as Rhizopus oryzae bacterial strain A).
An aspect of of the present present invention relates to a kind of Wine brewing yeast strain, and the Latin formal name used at school is Saccharomyces cerevisiae, and deposit number is that CCTCC NO:M209190(is referred to as Wine brewing yeast strain 21).
An aspect of of the present present invention relates to a kind of Rhizopus oryzae bacterial strain, and the Latin formal name used at school is Rhizopus oryzae, and deposit number is that CCTCC NO:M209232(is referred to as Rhizopus oryzae bacterial strain B).
An aspect of of the present present invention relates to a kind of Wine brewing yeast strain C, and the Latin formal name used at school is Saccharomyces cerevisiae, and deposit number is that CCTCCNO:M209231(is referred to as Wine brewing yeast strain 23).
It is bent that an aspect of of the present present invention relates to a kind of rice wine, comprises Rhizopus oryzae bacterial strain A and/or Wine brewing yeast strain 21, perhaps comprises Rhizopus oryzae bacterial strain B and and/or Wine brewing yeast strain 23.
Amount of yeast is 10 in the preferred rice wine song
5To 10
7Individual/g rice wine is bent, and preferred 5 * 10
5～1 * 10
7Individual yeast/g rice wine is bent, and more preferably 10
6～10
7Individual yeast/g rice wine is bent, and most preferably 5 * 10
6～1 * 10
7Individual yeast/g rice wine is bent.
The water content of rice wine song is 5%～12%, preferred 5%～10%.
Another aspect of the present invention relates to a kind of method of producing the rice wine song, may further comprise the steps:
Head mold and yeast-inoculated are entered in the substratum, carry out mixed culture, obtain the mixed culture song;
Head mold is seeded in the substratum, carries out head mold and cultivate, to obtain pure song;
Pure song and mixed culture song are blent with certain proportion, and it is bent to obtain rice wine.
The method of rice wine song produced according to the invention, preferred head mold and yeast meet following index:
1) take ground rice as substratum, the head mold inoculum size is 0.3% of ground rice dry weight, and the yeast-inoculated amount is 1/10 of ground rice dry weight
6Inoculation, 30 ℃ of temperature, under the condition of humidity 80%, when head mold and yeast mixed culture, the caking time of head mold is 10～20h, preferred 11～18h, more preferably 12～17h, most preferably 12～16h;
2) according to above-mentioned condition mixed culture 42h, with respect to the weight of mixed culture song, the content of yeast is 10 in the mixed culture song that obtains
6～10
8Individual yeast/gram mixed culture is bent, and preferred 5 * 10
6～1 * 10
8Individual yeast/gram mixed culture is bent, and more preferably 10
7～1 * 10
8Individual yeast/gram mixed culture is bent, and most preferably 5 * 10
7～1 * 10
8Individual yeast/gram mixed culture is bent.
The method of rice wine song produced according to the invention, preferred head mold and yeast are selected from the following combination:
A) combination of rhizopus strains A and yeast strain 21;
B) combination of rhizopus strains B and yeast strain 23;
C) combination of rhizopus strains B and yeast 1308;
D) combination of head mold 3.866 and K yeast;
E) combination of head mold 3.866 and yeast 1308.
The method of rice wine song produced according to the invention, the temperature of mixed culture are 25～35 ° of C, preferred 28～32 ° of C, more preferably 28～31 ° of C, most preferably 29～31 ° of C; The humidity of mixed culture is 60%～85%, and is preferred 65%～85%, more preferably 65%～80%, most preferably 68%～75%; The time of mixed culture is 36～45h, preferred 36～43h, more preferably 38～43h, most preferably 39～42h.
The method of rice wine song produced according to the invention, the amount of yeast in the mixed culture song are 10
6～10
8Individual yeast/gram mixed culture is bent, and preferred 5 * 10
6～1 * 10
8Individual yeast/gram mixed culture is bent, and more preferably 10
7～1 * 10
8Individual yeast/gram mixed culture is bent, and most preferably 5 * 10
7～1 * 10
8Individual yeast/gram mixed culture is bent.
The method of rice wine song produced according to the invention, the temperature that head mold is cultivated is 28～32 ° of C, preferred 29～32 ° of C, more preferably 29～31 ° of C, most preferably 29～30 ° of C; The humidity that head mold is cultivated is 60%～85%, and is preferred 65%～85%, more preferably 70%～85%, most preferably 75%～85%; The time that head mold is cultivated is 36～45h, preferred 38～45h, more preferably 40～45h, most preferably 42～45h.
The method of rice wine song produced according to the invention, the ratio of blending of pure song and mixed culture song are 10:1～80:1 by weight, preferred 20:1～60:1, more preferably 20:1～50:1, most preferably 20:1～40:1.
A kind of rice wine is bent, it is characterized in that, with the method acquisition of above-mentioned production rice wine song.
The invention still further relates to the bent rice wine that obtains of producing of above-mentioned rice wine.
The invention still further relates to the method that adopts above-mentioned rice wine song to produce rice wine.
Yeast of the present invention and the good mutually coadaptation of rhizopus.Method of the present invention can satisfy the client to the different demands of mouthfeel by mutually blending between mixed culture song and the pure head mold song, has ensured simultaneously the standardization control of quality product, thereby can large-scale industrial production.Adopt the microorganism mixed culture technique to solve and simply carry out well phase coadaptation between each microorganism in the blended product, cause the problem of unstable product quality.
The preservation information of bacterial strain of the present invention
A kind of yeast strain belongs to yeast saccharomyces cerevisiae, and Latin formal name used at school Saccharomyces cerevisiae is preserved in Chinese Typical Representative culture collection center (CCTCC), preservation date: on September 1st, 2009, deposit number CCTCC NO:M209190.
A kind of rhizopus strains belongs to Rhizopus oryzae, and Latin formal name used at school Rhizopus oryzae is preserved in Chinese Typical Representative culture collection center (CCTCC), preservation date: on September 1st, 2009, deposit number CCTCC NO:M209191.
A kind of yeast strain belongs to yeast saccharomyces cerevisiae, and Latin formal name used at school Saccharomyces cerevisiae is preserved in Chinese Typical Representative culture collection center (CCTCC), preservation date: on October 20th, 2009, deposit number CCTCC NO:M209231.
A kind of rhizopus strains belongs to Rhizopus oryzae, and Latin formal name used at school Rhizopus oryzae is preserved in Chinese Typical Representative culture collection center (CCTCC), preservation date: on October 20th, 2009, deposit number CCTCC NO:M209232.
Embodiment
Need to prove that in the situation of not conflicting, embodiment and the feature among the embodiment among the application can make up mutually.The below will and describe the present invention in conjunction with the embodiments in detail.
The mutually yeast of good conformity and rhizopus when one aspect of the present invention relates to mixed culture.
Yeast strain 21 of the present invention is yeast saccharomyces cerevisiae (Saccharomyces cerevisiae), is preserved in Chinese Typical Representative culture collection center (CCTCC), preservation date: on September 1st, 2009, deposit number CCTCC NO:M209190.For convenience of description, be designated hereinafter simply as yeast 21 or yeast saccharomyces cerevisiae CCTCC M209190.
Rhizopus strains A of the present invention is Rhizopus oryzae (Rhizopus oryzae), is preserved in Chinese Typical Representative culture collection center (CCTCC), preservation date: on September 1st, 2009, deposit number CCTCC NO:M209191.For convenience of description, be designated hereinafter simply as head mold A or Rhizopus oryzae CCTCC M209191.
Yeast strain 23 of the present invention is yeast saccharomyces cerevisiae (Saccharomyces cerevisiae), is preserved in Chinese Typical Representative culture collection center (CCTCC), preservation date: on October 20th, 2009, deposit number CCTCC NO:M209231.For convenience of description, be designated hereinafter simply as yeast 23.
Rhizopus strains B of the present invention is Rhizopus oryzae (Rhizopus oryzae), is preserved in Chinese Typical Representative culture collection center (CCTCC), preservation date: on October 20th, 2009, deposit number CCTCC NO:M209232.For convenience of description, be designated hereinafter simply as head mold B.
The below will describe mycology character, the enlarged culturing method of yeast saccharomyces cerevisiae of the present invention and Rhizopus oryzae, the production method of rice wine song in detail.
I. mycology character
The mycology character of yeast of the present invention and head mold is as shown in the table.
Table 1(a) the mycology character (I) of yeast saccharomyces cerevisiae CCTCC M209190 of the present invention
Table 1(b) the mycology character (II) of yeast saccharomyces cerevisiae CCTCC M209190 of the present invention
Yeast CCTCC M209190 of the present invention has above-mentioned mycology character, with " The yeasts, A Taxonomic Study " (yeast, means of taxonomic research) (1998, Holland, Lodder J chief editor, the 4th edition) relatively, the result determines that above-mentioned bacterial strains belongs to yeast saccharomyces cerevisiae and belongs to.
The mycology character of table 2 Rhizopus oryzae CCTCC of the present invention M209191
Rhizopus oryzae CCTCC M209191 of the present invention has above-mentioned mycology character, and the result determines that above-mentioned bacterial strains belongs to Rhizopus.
Table 3(a) the mycology character (I) of yeast saccharomyces cerevisiae 23 of the present invention
Table 3(b) the mycology character (II) of yeast saccharomyces cerevisiae 23 of the present invention
Yeast 23 of the present invention has above-mentioned mycology character, and relatively, the result determines that above-mentioned bacterial strains belongs to the yeast saccharomyces cerevisiae genus with " The yeasts, A Taxonomic Study " (yeast, means of taxonomic research) (1998, Holland, Lodder J chief editor, the 4th edition).
The mycology character of table 4 Rhizopus oryzae B of the present invention
Rhizopus oryzae B of the present invention has above-mentioned mycology character, and the result determines that above-mentioned bacterial strains belongs to Rhizopus.
In order to find coadapted bacterial strain, the two can both fine common growth to require head mold and yeast.When co-cultivation, by the growing state of caking time reflection head mold, the caking time, very short explanation head mold suppressed yeast growth, and the chronic explanation yeast that lumps suppresses the head mold growth.By yeast colony sum reflection yeast growth situation in the mixed culture song, yeast number is ideal selection between two parties, and reason is with the growth of head mold, that is, yeast number illustrates that too much yeast suppresses the head mold growth, and yeast number illustrates that very little head mold suppresses yeast growth.
The invention still further relates to the bacterial strain that has identical performance with above-mentioned bacterial strains, namely by the bacterial strain that obtains one of in the bacterial strain defined above, for example be by one or many hybridization or the bacterial strain by suddenling change and obtaining, still have the performance identical with above-mentioned bacterial strains, i.e. interoperability when mixed culture.
The invention still further relates to the M209191 by head mold A(Rhizopus oryzae bacterial strain CCTCC) (for example obtaining by one or many hybridization or by sudden change) Rhizopus oryzae bacterial strain of obtaining, it has following performance,
Take ground rice as substratum, the head mold inoculum size is 0.3% of ground rice dry weight, and the yeast-inoculated amount is 1,000,000 of ground rice dry weight/inoculation, 30 ℃ of temperature, under the condition of humidity 80%, when the head mold that is obtained by head mold A and yeast saccharomyces cerevisiae CCTCC M209190 mixed culture, meet following performance (index):
1) the caking time of head mold is 10～20h, preferred 11～18h, more preferably 12～17h, most preferably 12～16h;
2) according to above-mentioned condition mixed culture 42h, with respect to the weight of mixed culture song, the content of yeast is 10 in the mixed culture song that obtains
6～10
8Individual yeast/gram mixed culture is bent, and preferred 5 * 10
6～1 * 10
8Individual yeast/gram mixed culture is bent, and more preferably 10
7～1 * 10
8Individual yeast/gram mixed culture is bent, and most preferably 5 * 10
7～1 * 10
8Individual yeast/gram mixed culture is bent.
The invention still further relates to the M209190 by yeast 21(Wine brewing yeast strain CCTCC) (for example by the one or many hybridization or by the sudden change acquisition) that obtains Wine brewing yeast strain with following performance (index):
1) by above-mentioned condition, during by yeast 21 Wine brewing yeast strain that obtains with Rhizopus oryzae bacterial strain CCTCC M209191 mixed culture, the caking time of head mold is 10～20h, preferred 11～18h, more preferably 12～17h, most preferably 12～16h;
2) by above-mentioned condition, with Rhizopus oryzae bacterial strain CCTCC M209191 mixed culture 42h, with respect to the weight of mixed culture song, the content of yeast is 10 in the mixed culture song that obtains
6～10
8Individual yeast/gram mixed culture is bent, and preferred 5 * 10
6～1 * 10
8Individual yeast/gram mixed culture is bent, and more preferably 10
7～1 * 10
8Individual yeast/gram mixed culture is bent, and most preferably 5 * 10
7～1 * 10
8Individual yeast/gram mixed culture is bent.
The invention still further relates to the Rhizopus oryzae bacterial strain with following performance (index) that is obtained (for example obtaining by one or many hybridization or by sudden change) by head mold B:
1) by above-mentioned condition, during by the head mold of head mold B acquisition with yeast 23 mixed culture, the caking time of head mold is 10～20h, preferred 11～18h, more preferably 12～17h, most preferably 12～16h;
2) by above-mentioned condition, with yeast 23 mixed culture 42h, with respect to the weight of mixed culture song, the content of yeast is 10 in the mixed culture song that obtains
6～10
8Individual yeast/gram mixed culture is bent, and preferred 5 * 10
6～1 * 10
8Individual yeast/gram mixed culture is bent, and more preferably 10
7～1 * 10
8Individual yeast/gram mixed culture is bent, and most preferably 5 * 10
7～1 * 10
8Individual yeast/gram mixed culture is bent.
The invention still further relates to the Wine brewing yeast strain with following performance that is obtained (for example obtaining by one or many hybridization or by sudden change) by yeast 23:
1) by above-mentioned condition, head mold B with by yeast 23 when obtaining the yeast mixed culture, the caking time of head mold is 10～20h, preferred 11～18h, more preferably 12～17h, most preferably 12～16h;
2) by above-mentioned condition, head mold B with by the yeast 23 yeast mixed culture 42h that obtains, with respect to the weight of mixed culture song, the content of yeast is 10 in the mixed culture song that obtains
6～10
8Individual yeast/gram mixed culture is bent, and preferred 5 * 10
6～1 * 10
8Individual yeast/gram mixed culture is bent, and more preferably 10
7～1 * 10
8Individual yeast/gram mixed culture is bent, and most preferably 5 * 10
7～1 * 10
8Individual yeast/gram mixed culture is bent.
Further preferred, the pure song that corresponding head mold is produced and above-mentioned mixed culture song are with 15:1(by weight) ratio blend the rear finished product song that is obtained, meet following index:
3) make in the test at the examination meal, the ratio of whole height of the 24h amount of wine (height of making) and charging is more than or equal to 1/6, is preferably greater than to equal 1/5, and is also preferred 1/4, more preferably greater than equaling 1/3, most preferably more than or equal to 1/2.
The invention further relates to head mold and yeast with good interoperability, it meets following index:
1) by above-mentioned condition, when head mold and yeast mixed culture, the caking time of head mold is 10～20h, preferred 11～18h, more preferably 12～17h, most preferably 12～16h;
2) according to above-mentioned condition mixed culture 42h, with respect to the weight of mixed culture song, the content of yeast is 10 in the mixed culture song that obtains
6～10
8Individual yeast/gram mixed culture is bent, and preferred 5 * 10
6～1 * 10
8Individual yeast/gram mixed culture is bent, and more preferably 10
7～1 * 10
8Individual yeast/gram mixed culture is bent, and most preferably 5 * 10
7～1 * 10
8Individual yeast/gram mixed culture is bent.
Head mold and the yeast of preferred this good interoperability also meet These parameters 3).
The invention still further relates to the yeast that obtains by one of cultivating in the yeast strain defined above.
The invention still further relates to the head mold that obtains by one of cultivating in the rhizopus strains defined above.
Another aspect of the present invention relates to the rice wine song, comprises Rhizopus oryzae of the present invention and/or yeast saccharomyces cerevisiae.
Amount of yeast is 10 in the rice wine song
5To 10
7Individual/g rice wine is bent, and preferred 5 * 10
5～1 * 10
7Individual yeast/g rice wine is bent, and more preferably 10
6～10
7Individual yeast/g rice wine is bent, and most preferably 5 * 10
6～1 * 10
7Individual yeast/g rice wine is bent.
The water content of rice wine song is generally 5%～12%, and preferred 5%～10%.
Another aspect of the present invention relates to a kind of method of producing rice wine, and it adopts above-mentioned rice wine Qu Jinhang production.
II. the production method of finished product song
Another aspect of the present invention relates to a kind of method of producing the rice wine song, may further comprise the steps:
A) production of mixed culture song;
B) production of pure song;
C) blend: blend with the pure song of the bent step b) acquisition of the mixed culture of step a) acquisition with certain proportion, obtain as the rice wine of finished product song bent.
The below will introduce each step in detail.
A) production of mixed culture song
The production of mixed culture song may further comprise the steps: head mold and yeast-inoculated are entered in the substratum, carry out mixed culture, obtain mixed culture song (also can be described as and mix song).
Inoculation sequencing to head mold and yeast has no particular limits, and both can inoculate first inoculation yeast behind the head mold, also can inoculate head mold after the first inoculation yeast.
A kind of preferred embodiment in, head mold is seeded in the substratum; Again yeast-inoculated is entered in the substratum, mix, carry out mixed culture, obtain the mixed culture song.
With respect to dried substratum, head mold for example is 0.05%～1% in the inoculation of medium amount by weight, and is preferred 0.1%～7%, more preferably 0.1%～0.5%, most preferably 0.1%～0.4%.
With respect to dried substratum, yeast is 10 in the inoculation of medium amount by weight
-7～3 * 10
-6, preferred 5 * 10
-7～3 * 10
-6, more preferably 10
-6～3 * 10
-6, most preferably 2 * 10
-6～3 * 10
-6
The water content of substratum is 30%～60% by weight, and is preferred 30%～55%, more preferably 35%～55%, most preferably 40%～55%.
Preferred culture medium is the solid, powdery substratum.Before using, substratum is carried out sterilising treatment.Substratum can be ground rice, wheat bran, flour.
The temperature of mixed culture is 25～35 ° of C, preferred 28～32 ° of C, more preferably 28～31 ° of C, most preferably 29～31 ° of C.
The humidity of mixed culture is 60%～85%, and is preferred 65%～85%, more preferably 65%～80%, most preferably 68%～75%.
The time of mixed culture is 36～45h, preferred 36～43h, more preferably 38～43h, most preferably 39～42h.
Carry out drying after the cultivation, it is bent to obtain mixed culture.The moisture content of mixed culture song is 5%～12%, and is preferred 5%～10%, more preferably 6%～10%, most preferably 7%～8%.Amount of yeast in the mixed culture song is 10
6～10
8Individual yeast/gram mixed culture is bent, and preferred 5 * 10
6～1 * 10
8Individual yeast/gram mixed culture is bent, and more preferably 10
7～1 * 10
8Individual yeast/gram mixed culture is bent, and most preferably 5 * 10
7～1 * 10
8Individual yeast/gram mixed culture is bent.
A kind of preferred embodiment in, cultured head mold kind is seeded in the sterilized solid, powdery substratum (moisture 30%～60% ground rice) with 0.3% inoculum size, again with the relative ground rice weight of 0.1/1000000th～3() the yeast amount inoculate in the solid, powdery substratum, mix, put between cultivation 28～32 ℃, humidity 60%～85% was cultivated 36～45 hours, technology controlling and process is carried out according to the product temperature in the centre, and drying control moisture namely obtains the mixed culture song 5%～12% and (contains yeast number 1 * 10
6～1 * 10
8Individual/gram).
B) production of pure song
Cultured head mold bottle wheat bran kind is seeded in the substratum, cultivates, to obtain pure song.
With respect to dried substratum, the head mold kind is 0.1%～0.8% in the inoculation of medium amount by weight, and is preferred 0.2%～0.7%, more preferably 0.3%～0.6%, most preferably 0.3%～0.5%.
The temperature that head mold is cultivated is 28～32 ° of C, preferred 29～32 ° of C, more preferably 29～31 ° of C, most preferably 29～30 ° of C.
The humidity that head mold is cultivated is 60%～85%, and is preferred 65%～85%, more preferably 70%～85%, most preferably 75%～85%.
The time that head mold is cultivated is 36～45h, preferred 38～45h, more preferably 40～45h, most preferably 42～45h.
A kind of preferred embodiment in, the preparation process of pure song is: cultured head mold wheat bran kind is seeded in the sterilized solid, powdery substratum with 0.3% inoculum size, put between cultivation 28-32 ℃, humidity 60%-85% cultivates and went out the room in 36-45 hour, and drying control moisture namely obtains pure song at 5%-12%.
C) blend
Blend with the pure song of the bent step b) acquisition of the mixed culture of step a) acquisition with certain proportion, obtain as the rice wine of finished product song bent.
By weight, the ratio of blending of the mixed culture song that the pure song that step b) obtains and step a) obtain is 10:1～80:1, preferred 20:1～60:1, more preferably 20:1～50:1, most preferably 20:1～40:1.
Amount of yeast in the finished product song is 10
5～10
7Individual yeast/grammeter distiller's yeast, preferred 5 * 10
5～1 * 10
7Individual yeast/grammeter distiller's yeast, more preferably 10
6～10
7Individual yeast/grammeter distiller's yeast, most preferably 5 * 10
6～1 * 10
7Individual yeast/grammeter distiller's yeast.
The water content of the preferred rice wine song of producing is 5%～12%.
Sequencing between the production of step a) mixed culture song and the production of the pure song of step b) has no particular limits, and can carry out with any order, namely carries out first step a), then carry out step b), also can carry out first step b), then carry out step a), can also carry out simultaneously.
If the comparatively small amt of head mold kind or yeast kind before the production of carrying out a) mixed culture song, can also may further comprise the steps:
I) enlarged culturing of yeast; And/or
The ii) enlarged culturing of head mold.
Can use conventional methods enlarged culturing yeast of the present invention and head mold.The preferred wheat bran that adopts obtains head mold wheat bran kind as the head mold substratum.The cultivation of head mold wheat bran kind can be adopted existing technology.
A kind of preferred embodiment in, the method for production rice wine song of the present invention may further comprise the steps: yeast strain of the present invention is for subsequent use after by the biomass that need to obtain after the enlarged culturing; Cultured head mold wheat bran bacterial classification is seeded in the sterilized solid, powdery substratum (ground rice of moisture 30-60%) with 0.3% inoculum size, again with the relative ground rice weight of 1,000,000/0.1-3() the yeast amount inoculate in the solid, powdery substratum, mix, put between cultivation 28-32 ℃, humidity 60%-85% cultivated 36-45 hour, technology controlling and process is carried out according to the product temperature in the centre, and drying control moisture namely obtains the mixed culture song at 5%-12% and (contains yeast number 1 * 10
6-1 * 10
8Individual/gram).Same method is seeded in cultured head mold bottle wheat bran kind in the sterilized solid, powdery substratum with 0.3% inoculum size, puts between cultivation 28-32 ℃, and humidity 60%-85% cultivates and went out the room in 36-45 hour, and drying control moisture namely obtains pure song at 5%-12%.
According to the taste of client's needs, the pure song that production is obtained and mixed culture song are blent with certain proportion and (are contained yeast number 1 * 10
5-1 * 10
7Individual/gram), namely obtain the finished product song.
Pure song is cultivated production with bent production of mixed culture between different cultivations, all need through processes such as inoculation, fermentation, drying, detection packings, the two unique difference is seeded process, pure song only need be inoculated a kind of rhizopus strains and get final product, mixed culture Qu Youxuan inoculates first rhizopus strains, inoculate together a certain amount of yeast with water again, other process is the same with pure song, and concrete operations can be with reference to the following examples.
The present invention produces the good interoperability that has of the head mold that adopts in the method for rice wine song and yeast, meets following index:
1) take ground rice as substratum, the head mold inoculum size is 0.3% of ground rice dry weight, the yeast-inoculated amount is 1,000,000 of ground rice dry weight/inoculation, 30 ℃ of temperature, under the condition of humidity 80%, when head mold and yeast mixed culture, the caking time of head mold is 10～20h, preferred 11～18h, more preferably 12～17h, most preferably 12～16h;
2) according to above-mentioned condition mixed culture 42h, with respect to the weight of mixed culture song, the content of yeast is 10 in the mixed culture song that obtains
6～10
8Individual yeast/gram mixed culture is bent, and preferred 5 * 10
6～1 * 10
8Individual yeast/gram mixed culture is bent, and more preferably 10
7～1 * 10
8Individual yeast/gram mixed culture is bent, and most preferably 5 * 10
7～1 * 10
8Individual yeast/gram mixed culture is bent.
Preferred the present invention produces the head mold and the yeast that adopt in the method for rice wine song and further meets following index:
3) the pure song of being produced by head mold and the mixed culture song of head mold and yeast are with 15:1(by weight) ratio blend the rear finished product song that is obtained, make in the test at the examination meal, the ratio of the whole height of the 24h amount of wine (height of making) and charging is more than or equal to 1/6, be preferably greater than and equal 1/5, also preferred 1/4, more preferably greater than equaling 1/3, most preferably more than or equal to 1/2.
Further preferred the present invention produces the head mold and the yeast that adopt in the method for rice wine song and further meets following index:
The rice wine mouthfeel of the bent institute of the finished product that 4) obtains by above method brew is good, meets the needs of rice wine mouthfeel.
Preferred the present invention produces the head mold that adopts in the method for rice wine song and yeast and is selected from the following combination one:
A) Rhizopus oryzae A(is Rhizopus oryzae CCTCC M209191) and yeast 21(be yeast saccharomyces cerevisiae CCTCC M209190) combination;
B) combination of Rhizopus oryzae B and yeast 23;
C) Rhizopus oryzae B and and the combination of yeast 1308;
D) combination of head mold 3.866 and K yeast;
E) combination of head mold 3.866 and yeast 1308.
Wherein, preferred A) Rhizopus oryzae A(is Rhizopus oryzae CCTCC M209191) and yeast 21(be yeast saccharomyces cerevisiae CCTCC M209190) combination and B) combination of Rhizopus oryzae B and yeast 23, most preferably A) combination of Rhizopus oryzae CCTCC M209191 and yeast saccharomyces cerevisiae CCTCC M209190.
It is bent that another aspect of the present invention relates to a kind of rice wine, and it obtains with aforesaid method of the present invention.
Another aspect of the present invention relates to a kind of method of producing rice wine, and it is produced with rice wine Qu Jinhang of the present invention.
Another aspect of the present invention relates to a kind of rice wine, and it obtains with rice wine Qu Jinhang of the present invention production.
The present invention adopts the solution of microorganism mixed culture technique simply to carry out well phase coadaptation between each microorganism in the blended product, causes the problem of unstable product quality; Satisfy the client to the different demands of mouthfeel by mutually blending between later stage and pure head mold song, ensured simultaneously the standardization control of quality product, thus can large-scale industrial production.It is not enough that further preferred embodiment of the present invention also solves pure head mold product special flavour, lacks the problem of vinosity.Technology of the present invention has solved rice wine brewing enterprise life-time service soil Qu Jinhang and has produced, the problem that quality can't be stable, and having solved simultaneously traditional distiller's yeast can't large-scale standardized production, can't satisfy rice wine enterprise to the problem of the demand of a large amount of and stable distiller's yeasts.
Embodiment
Amount of yeast is measured
Adopt plate count that amount of yeast is measured according to GB GB-T 4789.15-2658313.
Microbial material
(1) head mold
Head mold A: Rhizopus oryzae CCTCC M209191 of the present invention;
Head mold B: Rhizopus oryzae CCTCC NO:M209232 of the present invention.
Head mold 3.866: the AS of institute of microbiology of the Chinese Academy of Sciences 3.866.
(2) yeast
Yeast 21: yeast saccharomyces cerevisiae CCTCC M209190 of the present invention;
Yeast 23: yeast saccharomyces cerevisiae CCTCCNO:M209231 of the present invention;
K yeast: Chinese industrial microbial strains preservation administrative center 1445;
Yeast 1308: Chinese Typical Representative culture collection center AY 92028.
I. the production of rice wine song and rice wine
Embodiment 1
Embodiment 1 adopts head mold A(Rhizopus oryzae CCTCC M209191 of the present invention) and yeast 21(yeast saccharomyces cerevisiae CCTCC M209190).
A) production of finished product song
(1) enlarged culturing of yeast strain
At first prepare yeast liquid perfect medium, the composition of yeast liquid perfect medium is: sucrose 10%, and the yeast autolysis powder: 2%, potassium primary phosphate: 0.1%, sal epsom: 0.1%, pH:4.8.
Then inoculation is chosen a ring thalline from the yeast slant strains and is accessed the ready liquid triangular flask, and 30 ℃ of upper shaking tables, 265831rpm cultivated 36 hours, and it is for subsequent use that centrifugal suction filtration obtains the yeast filter cake.
(2) cultivation of head mold wheat bran kind
Prepare moisture 80% wheat bran, be distributed into the 165831ANGELmL triangular flask, every bottled 150g that enters, sterilize 121 ℃, 0.1MPa sterilized 40 minutes; Cooling is for subsequent use after taking out; With in the substratum after the wheat bran original seed access sterilization, 5 of each triangle bottle grafts are put into 30 ℃ of incubators cultivations and were got final product in 72 hours again.
(3) preparation of mixed culture song
With 165831 kilograms of pulverizing of polished rice, the packing tray, then 6 kilograms on every dish puts into 121 ℃ of sterilising vessels, 0.1MPa sterilization 50 minutes, changes over to after the cooling and prepares inoculation in the inoculation pot of having sterilized; The wheat bran kind is at first inoculated in inoculation, plants by the wheat bran cultivation that 0.3% inoculation of giving money as a gift has been prepared; Then the inoculation yeast bacterial classification is inoculated yeast-lactic for subsequent use by the millionth amount of ground rice dry weight, adds 30% sterilized water after the access again and fully stirs, and afterwards pack into tray, compacting of blowing changes over to and carry out mixed culture between off-the-shelf cultivation; When cultivating between cultivation, required humidification to heat up in front 8 hours, guarantee that humidity reaches 85%, product temperature reaches about 32 ℃, and maintenance product temperature is cultivated about 35 ℃ afterwards, until cultivate to go out the room in 45 hours and finish cultivation; Then dry, the dry product temperature that requires does not surpass 42 ℃, gets final product discharging when the product temperature drops to 36 ℃, finishes the preparation of mixed culture song.
(4) preparation of pure song
The preparation of the preparation of pure song and mixed culture song is substantially the same, and difference no longer needs the inoculation yeast breast when being to inoculate in the inoculation pot, only needs inoculation wheat bran kind, and other process is identical with the preparation of mixed culture song.
Above-mentioned mixed culture song and pure song are mixed according to weight ratio 1:20, and it is bent to obtain finished product of the present invention, and amount of yeast is about 10
6Individual/g.
B) brew of rice wine
1) raw material: glutinous rice (commercially available high-quality product), distiller's yeast
2) technical process:
Adopt the large glutinous rice of pure white high-quality.Carry out Tianjin rice by puffed wheat 4h, keep particle integrity and rice crisp (pinching grain of rice powdering with finger, without hilum) during the rice of Tianjin, the rice water regain is about 25%.Then the glutinous rice after the rice of Tianjin is washed.Then carry out steamed rice, normal pressure (101kPa) is lower to be steamed 30 minutes, required the glutinous rice hard outside soft inside of steaming, interior without the white heart, thoroughly and not mashed, uniformity, without not yet done or rot phenomenon.Adopt aseptic cold water to drench meal and carry out spreading for cooling.Then glutinous rice and the above-mentioned distiller's yeast with cooling stirs; The add-on of distiller's yeast be dried glutinous rice heavy 0.3%.Carry out at last diastatic fermentation, temperature remains on 30 ℃～32 ℃, and ferment got final product in 40 hours.
Embodiment 2
Embodiment 2 adopts head mold A(Rhizopus oryzae CCTCC M209191 of the present invention) and yeast 21(yeast saccharomyces cerevisiae CCTCC M209190).
A) production of finished product song
(1) enlarged culturing of yeast strain
At first prepare yeast liquid perfect medium, inoculate, choose a ring thalline from the yeast slant strains and access the ready liquid triangular flask, 29 ℃ of upper shaking tables, 265831rpm cultivated 48 hours, and it is for subsequent use that centrifugal suction filtration obtains the yeast filter cake.
(2) cultivation of head mold wheat bran kind
Prepare moisture 75% wheat bran, be distributed into 165831ANGEL mL triangular flask, every bottled 165g that enters, sterilize 121 ℃, 0.1MPa sterilized 50 minutes; Cooling is for subsequent use after taking out; With in the substratum after the wheat bran original seed access sterilization, 6 of each triangle bottle grafts are put into 28 ℃ of incubators cultivations and were got final product in 72 hours again.
(3) preparation of mixed culture song
With 565831 kilograms of pulverizing of polished rice, the packing tray, then 6 kilograms on every dish puts into 121 ℃ of sterilising vessels, 0.1MPa sterilization 50 minutes, changes over to after the cooling and prepares inoculation in the inoculation pot of having sterilized; The wheat bran kind is at first inoculated in inoculation, plants by the wheat bran cultivation that 0.4% inoculation of giving money as a gift has been prepared; Then the inoculation yeast bacterial classification is inoculated yeast-lactic for subsequent use by the millionth amount of ground rice dry weight, adds 35% sterilized water after the access again and fully stirs, and afterwards pack into tray, compacting of blowing changes over to and carry out mixed culture between off-the-shelf cultivation; When cultivating between cultivation, required humidification to heat up in front 8 hours, guarantee that humidity reaches 85%, product temperature reaches about 31 ℃, and maintenance product temperature is cultivated about 35 ℃ afterwards, until cultivate to go out the room in 45 hours and finish cultivation; Then dry, the dry product temperature that requires does not surpass 43 ℃, gets final product discharging when the product temperature drops to 36 ℃, finishes the preparation of mixed culture song.
(4) preparation of pure song
The preparation of the preparation of pure song and mixed culture song is substantially the same, and difference no longer needs the inoculation yeast breast when being to inoculate in the inoculation pot, only needs inoculation wheat bran kind, and other process is identical with the preparation of mixed culture song.
Above-mentioned mixed culture song and pure song are mixed according to weight ratio 1:15, and it is bent to obtain finished product of the present invention, and amount of yeast is 3 * 10
6Individual/g.
B) brew of rice wine
Identical with the brew method among the embodiment 1, no longer be repeated in this description.
Embodiment 3
Except adopting head mold B, yeast 23, A) production of finished product song and B) brew of rice wine is identical with embodiment 1.
Example 1-1
Except adopting head mold A(Rhizopus oryzae CCTCC M209191 of the present invention), the K yeast, A) production of finished product song and B) brew of rice wine is identical with embodiment 1.
Example 1-2
Except adopting head mold A(Rhizopus oryzae CCTCC M209191 of the present invention), the yeast 1308, A) production of finished product song and B) brew of rice wine is identical with embodiment 1.
Example 1-3
Except adopting head mold 3.866, K yeast, A) production of finished product song and B) brew of rice wine is identical with embodiment 1.
Example 1-4
Except adopting head mold 3.866, yeast 1308, A) production of finished product song and B) brew of rice wine is identical with embodiment 1.
Example 1-5
Except adopting 3.866 head molds, yeast 21(yeast saccharomyces cerevisiae CCTCC M209190), A) production of finished product song and B) brew of rice wine is identical with embodiment 1.
Example 1-6
Except adopting head mold A, yeast 23, A) production of finished product song and B) brew of rice wine is identical with embodiment 1.
Example 1-7
Except adopting head mold B of the present invention, yeast 1308, A) production of finished product song and B) brew of rice wine is identical with embodiment 1.
Example 1-8
Except adopting head mold B of the present invention, yeast 21, A) production of finished product song and B) brew of rice wine is identical with embodiment 1.
By the personnel of sampling wine the rice wine that above-described embodiment and example obtain is tasted, with sweet taste, tart flavour, vinosity, four indexs of the bitter taste mouthfeel index as rice wine, the full marks of each index are 5 minutes, and acquired results is listed in the table 5.
The mouthfeel contrast of the rice wine of table 5 embodiment and example
Illustrate: to the mutual mediation of head mold and yeast, we adopt mouth feel score, take 5 minutes systems for every.
Can be found out by the data in the table, adopt head mold A(Rhizopus oryzae CCTCC M209191 of the present invention) and yeast 21(yeast saccharomyces cerevisiae CCTCC M209190) mouthfeel of rice wine of the rice wine song institute brew of producing is best, head mold B and yeast 23 take second place.
II. the adaptability comparison test of head mold and yeast
In order to find coadapted bacterial strain, we are by the process record analysis, and the two can both fine common growth to require head mold and yeast.By the growing state of caking time reflection head mold, the caking time, very short explanation head mold suppressed yeast growth, and the chronic explanation yeast that lumps suppresses the head mold growth.By final work in-process yeast colony sum reflection yeast growth situation, yeast number is ideal selection between two parties, and reason is with the growth of head mold, that is, yeast number illustrates that too much yeast suppresses the head mold growth, and yeast number illustrates that very little head mold suppresses yeast growth.What of amount by making speed reflection head mold.
(1) adaptability comparison test method
The adaptability comparison test method of head mold and yeast is as follows:
It is for subsequent use at first to prepare the different head mold of several strains and yeast strain.
The tray that uses, ground rice, suction pipe, triangular flask, glass rod etc. are sterilized.Every dish dress ground rice 665831g, on take 4 layers of gauze and kraft paper, ground rice will be broken up while hot behind the bacterium of having gone out.
Inoculate, every kind of head mold and different yeast are inoculated respectively carried out mixed culture.Wherein the head mold inoculum size is 0.3% of ground rice dry weight, and the yeast-inoculated amount is 1,000,000 of ground rice dry weight/(namely 1/10
6Or 10
-6).
Put into the incubator of fixed temperature and humidity and cultivate, 30 ℃ of temperature, humidity 80% is cultivated and is per hour observed each tray caking situation after 12 hours and also record respectively the caking time.
Draw piece and turn over piece.The caking standard is can draw piece and can found piece, otherwise continues to cultivate until can found piece.
Continue behind the vertical piece to cultivate, no longer carry out humidification this moment, allows its self-sow, cultivates by 42 hours fermentation ends.
Dry.Change the constant temperature oven drying over to, first 39 ℃ of dryings are 24 hours, and 42 ℃ of dryings are 24 hours again, detect moisture content, moisture content 10% with interior be qualifiedly can receive song.
Detect yeast colony sum and the record of each mixed culture song.
Each distiller's yeast is done respectively rice wine according to above-mentioned rice wine brew method, per hour observe rice wine after 16 hours and come wine situation and record, what and record each prescription distiller's yeast make during record 24h.
(2) the examination meal is made test
It is as follows that the examination meal is made the test concrete grammar.Distiller's yeast and the glutinous rice (steaming method is referring to the description among the embodiment 1) that steamed are mixed, pack into and be with in the graduated cylindrical transparent containers, load evenly, the add-on of distiller's yeast be dried glutinous rice heavy 0.3%, remain under 30 ℃～32 ℃ conditions in temperature and to carry out diastatic fermentation.Per hour observe rice wine and come wine situation and the scale made of record, be used for that the ratio of wine amount (vertical scale of making) and the whole height of charging represents to make what.
By above test method interoperability between each head mold and the yeast is compared, to process data ground rice caking situation, yeast colony sum, 24h rice wine make what etc. the results are shown in Table 6.
The interoperability of table 6 head mold and yeast relatively
Illustrate: make the vertical scale that how much refers to make with respect to the ratio of the whole height of charging.
Can find out that by the data in the table head mold 3.866 is than head mold A(Rhizopus oryzae CCTCC M209191 of the present invention) growth is faster, suppresses the growth of yeast.It can also be seen that several primary yeasts are relatively always made and yeast 21(yeast saccharomyces cerevisiae CCTCC M209190 of the present invention is seen in the total aspect of yeast) meet the requirement of production.
Data in conjunction with head mold and yeast interoperability and rice wine sensory test can be found out, head mold A(Rhizopus oryzae CCTCC M209191 of the present invention) and yeast 21(yeast saccharomyces cerevisiae CCTCC M209190) be best of breed, not only interoperability is good for the two, and the rice wine mouthfeel of institute's brew is better.
Head mold A(Rhizopus oryzae CCTCC M209191) be fit to very much brewageing of rice wine, it is made comparatively fast, and without black spore, mouthfeel is good, and yeast 21(yeast saccharomyces cerevisiae CCTCC M209190) can good symbiosis.
Head mold B and yeast 23 approach with the performance of head mold A and yeast 21, and interoperability is better, and just the rice wine mouthfeel aspect of institute's brew is slightly poorer than the latter.
With the interoperability of head mold 3.866 and K yeast growth still can, the two does not suppress growth mutually, but the rice wine mouthfeel of institute's brew is relatively poor.
Certainly, the present invention also can have other embodiments, and the above is the preferred embodiments of the present invention only, is not to limit protection scope of the present invention; In the situation that does not deviate from spirit of the present invention and essence thereof, those of ordinary skill in the art are every to make various corresponding variations and modification according to content of the present invention, all belongs to the protection domain of claim of the present invention.
Claims (10)
1. Wine brewing yeast strain, the Latin formal name used at school is Saccharomyces cerevisiae, deposit number is CCTCCNO:M209190
2. a rice wine song is characterized in that, comprises Wine brewing yeast strain, and described Wine brewing yeast strain is Wine brewing yeast strain claimed in claim 1.
3. rice wine according to claim 2 is bent, it is characterized in that described rice wine song also comprises the Rhizopus oryzae bacterial strain, and the Latin formal name used at school of described Rhizopus oryzae bacterial strain is Rhizopus oryzae, and deposit number is CCTCC NO:M209191.
4. rice wine according to claim 3 is bent, it is characterized in that amount of yeast is 10 in the described rice wine song
5To 10
7Individual/g rice wine is bent.
5. rice wine according to claim 4 is bent, it is characterized in that amount of yeast is 5 * 10 in the described rice wine song
5～1 * 10
7Individual yeast/g rice wine is bent.
6. rice wine according to claim 5 is bent, it is characterized in that amount of yeast is 10 in the described rice wine song
6～10
7Individual yeast/g rice wine is bent.
7. rice wine according to claim 6 is bent, it is characterized in that amount of yeast is 5 * 10 in the described rice wine song
6～1 * 10
7Individual yeast/g rice wine is bent.
8. rice wine according to claim 4 is bent, it is characterized in that the water content of described rice wine song is 5%～12%.
9. adopt according to claim 2 the bent a kind of rice wine that obtains of producing of each described rice wine in 8.
10. adopt according to claim 2 the method that each described rice wine song is produced rice wine in 8.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201210427605.XA CN103031255B (en) | 2009-10-22 | 2009-10-22 | Saccharomyces cerevisiae strain, rice wine koji and rice wine as well as production method of rice wine |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201210427605.XA CN103031255B (en) | 2009-10-22 | 2009-10-22 | Saccharomyces cerevisiae strain, rice wine koji and rice wine as well as production method of rice wine |
Related Parent Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN2009102066303A Division CN102041234B (en) | 2009-10-22 | 2009-10-22 | Rhizopus strains, yeast strains, distiller's yeast containing same and production method for distiller's yeast |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN103031255A true CN103031255A (en) | 2013-04-10 |
| CN103031255B CN103031255B (en) | 2014-05-07 |
Family
ID=48018657
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201210427605.XA Active CN103031255B (en) | 2009-10-22 | 2009-10-22 | Saccharomyces cerevisiae strain, rice wine koji and rice wine as well as production method of rice wine |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN103031255B (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN114736755A (en) * | 2022-03-10 | 2022-07-12 | 西北农林科技大学 | Preparation method of multi-strain composite thick wine Xiaoqu |
Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102041234B (en) * | 2009-10-22 | 2013-06-05 | 安琪酵母股份有限公司 | Rhizopus strains, yeast strains, distiller's yeast containing same and production method for distiller's yeast |
-
2009
- 2009-10-22 CN CN201210427605.XA patent/CN103031255B/en active Active
Patent Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102041234B (en) * | 2009-10-22 | 2013-06-05 | 安琪酵母股份有限公司 | Rhizopus strains, yeast strains, distiller's yeast containing same and production method for distiller's yeast |
Non-Patent Citations (1)
| Title |
|---|
| 王民俊: "小曲米酒生产工艺（二）", 《酿酒科技》 * |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN114736755A (en) * | 2022-03-10 | 2022-07-12 | 西北农林科技大学 | Preparation method of multi-strain composite thick wine Xiaoqu |
Also Published As
| Publication number | Publication date |
|---|---|
| CN103031255B (en) | 2014-05-07 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN102994396B (en) | Rhizopus oryzae strains, rice distiller's yeasts, production of rice distiller's yeasts, rice wine and production method of rice wine | |
| CN102041234B (en) | Rhizopus strains, yeast strains, distiller's yeast containing same and production method for distiller's yeast | |
| CN101717709A (en) | Preparation method of cordyceps wine | |
| CN105969582A (en) | Technology for preparing rice aroma type distiller's yeast | |
| CN106701518A (en) | Block koji strengthening method capable of reducing dosage of block koji and improving quality of vinegar | |
| JP7159492B2 (en) | Binary compound fermentation agent and its use | |
| CN101440339A (en) | Method for formulating distiller's yeast special for tartary buckwheat wine | |
| CN101851589B (en) | Ultrahigh-concentration beer brewing strain and culture medium for screening same | |
| CN102911884B (en) | Brewing yeast strain, rice wine yeast, rice wine and production method of rice wine | |
| CN104745503B (en) | A kind of bacillus subtilis and the application in simple and elegant type white wine thereof | |
| CN110317734B (en) | Monascus with high yields of saccharifying enzyme, esterifying enzyme and protease and separation culture method and application thereof | |
| CN110184156A (en) | A method of improving mechanization shao-hsing rice wine quality | |
| CN104694340A (en) | Preparing method of full-liquid-state method potato red yeast rice yellow rice wine based on liquid red yeast rice for brewing | |
| CN104987972A (en) | Preparation method of liquid fermentum rubrum for brewing | |
| CN112111434B (en) | Excellent lactic acid bacteria, screening method and application of excellent lactic acid bacteria in preparation of Xiaoqu | |
| CN100471942C (en) | Technical method for producing distillate spirits through enzyme method of liquid saccharified rejuvenation cultivation by using rice as raw material | |
| CN106118979A (en) | The brewing method of a kind of yeast wine and the yeast wine brewageed | |
| CN103031255B (en) | Saccharomyces cerevisiae strain, rice wine koji and rice wine as well as production method of rice wine | |
| CN102604846B (en) | Preparation process for wine yeast special for large jar of fermented yellow wine | |
| CN109517745A (en) | A kind of wine brewing microbial composite bacteria and the quinoa wine with its brewing | |
| CN105907566B (en) | A kind of pit mud and preparation method thereof | |
| CN111621429B (en) | High-yield ester Mao Zhenbi red yeast and application thereof in fermentation of jujube fruit wine | |
| JP4482366B2 (en) | Method for producing liquid seed cake and method for producing liquid seed cake using the liquid seed cake | |
| CN107475007A (en) | A kind of method that low temperature main fermentation makes the dry yellow rice wine of special type | |
| CN103805520A (en) | High-acidity protease rhizopus chinensis as well as culture method and application thereof |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| C14 | Grant of patent or utility model | ||
| GR01 | Patent grant |