CN103540538B - Little song killer yeast sort of quyi and preparation method thereof - Google Patents
Little song killer yeast sort of quyi and preparation method thereof Download PDFInfo
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Abstract
The invention discloses a kind of Killer yeast Xiaoqu koji and preparation method thereof.Killer yeast Xiaoqu koji is filled a prescription by weight and is: blended grain culture 6-13 part of head mold Q303 ground rice or wheat bran culture 87-94 part and killer yeast Sa2 mixes and is packaged to be.The present invention is by choosing the killer yeast Sa2 that effectively can suppress living contaminants and can utilizing the function yeast that the head mold Q303 of Starch rice is Killer yeast Xiaoqu koji very well.The present invention effectively can prevent living contaminants song material in environment and liquor-making raw material, has purified cultivation or fermentation system, ensure that koji and wine brewing the carrying out smoothly of process.With the mash wine Du Keda 15.2 ° of killer yeast Sa2 little sort of quyi fermentation long-grained nonglutinous rice, only have about 13 ° with the little sort of quyi of ethyl alcoh(ol) yeast is the highest.The little sort of quyi of killer yeast Sa2 has obvious effect to raising the yield of liquor, and does not reduce vinosity.No matter be in the production of little song, or in wine brewing process all can save energy, improve equipment use efficiency, summer can the bent and sour wine of burn-out-proof.
Description
Technical field
The present invention relates to white wine and brewing yellow rice wine field, particularly relate to a kind of for light aromatic white spirit and brewing yellow rice wine, little bent Killer yeast Xiaoqu koji of producing and preparation method thereof.
Background technology
Chinese wine has the concentrated of culture in 5,000 years and accumulation, and as the medium that a kind of interpersonal relation is linked up, it still plays irreplaceable effect in actual life.Develop into now, China white wine has become the liquor that in six large liquors in the world, output is maximum, kind is maximum.Its medium and small bent method white wine is one of main methodology of China's light aromatic white spirit production, and its output accounts for more than 70% of ultimate production; Yellow rice wine, as the quintessence of Chinese culture of China, also has the huge consumer group, is the main wine kind of Chinese's health care, and be the main base wine of medicinal liquor, another kind-cooking wine of yellow rice wine has come into public house restaurant, huge numbers of families especially, becomes the Chinese common people cooking and must use wine kind.And the production of yellow rice wine and little bent method white wine is all use little koji fermentation to brewage to form.In the provinces such as China Guangxi, Guangdong, Fujian, Hainan and Hunan, Hubei, Guizhou, Zhejiang, Jiangsu some areas, especially distilled liquor consumption in rural area accounts for greater advantage in all kinds of white wine.
Killer yeast refers to that those are in its growth and breeding process, can to the yeast strain of a kind of toxin protein of cell exocrine, and this toxin protein can kill the sensitive strain of same genus, in less situation, also can kill the sensitive strain do not belonged to together.The toxin protein of killer yeast secretion is called killer toxin, and killer yeast has immunizing power to the killer toxin that self secretes.The sanguinariness characteristic of killer yeast can prevent the pollution of wild miscellaneous bacteria, and the problem of preventing the poor product quality because living contaminants causes or yielding poorly, reaches purification fermentation system, the object of normally carrying out of guaranteeing to ferment.
Abroad, people, at grape wine, employ sanguinariness bacterial strain purification fermentation system in beer production.Domestic, also carry out the research work of killer yeast aspect in recent years.But about the research of killer yeast, only have the killer yeast for beer and wine fermentation.The killer yeast that the present invention selects, compared with general alcohol active dried yeast, can improve fermenting power, improves the yield of liquor, stablizes vinosity; Both can suppress to belong to wild yeast together, the pollution of the miscellaneous bacteria do not belonged to together can have been suppressed again.The killer yeast reported only has killing effect to responsive yeast and wild yeast.
Up to the present, at home and abroad, there is no the report produced for distiller's yeast about killer yeast.
Little song in the market, by ethyl alcoh(ol) yeast or active dry yeast and pure head mold Qu Peicheng, does not have restraining effect to the miscellaneous bacteria in song material, and the sterilization of bent material requires higher, and sterilization energy consumption is high, otherwise easily occurs to burn bent and sour wine phenomenon, especially in summer.
Summary of the invention
First object of the present invention is to provide a kind of Killer yeast Xiaoqu koji, this Killer yeast Xiaoqu koji effectively can prevent the living contaminants song material in environment, thus purified fermentation system, ensure that carrying out smoothly of koji, wine brewing process, and effectively can suppress varied bacteria growing thus not only can prevent sour wine on the basis not reducing vinosity, improve the yield of liquor, also can reduce sterilization energy consumption.
Second object of the present invention is the preparation method providing a kind of Killer yeast Xiaoqu koji.
First object of the present invention is achieved in that
A kind of Killer yeast Xiaoqu koji, prepare bacterial classification be yeast saccharomyces cerevisiae (
saccharomyces cerevisiae)be preserved in China Microbial Culture Preservation Commission's common micro-organisms center (address: 100001 No. 3, Yard 1, BeiChen xi Road, Chaoyang District, Beijing City institutes of microbiology institute of the Chinese Academy of Sciences), preservation date is on 04 16th, 2012, preserving number: CGMCC No.6015.
Killer yeast Sa2 (
saccharomyces cerevisiaesa2
)culture condition be: optimal medium for improvement bean sprout juice; PH nature; Culture temperature 28-32 DEG C; Incubation time 16-24hr.
A kind of Killer yeast Xiaoqu koji, feature is: fill a prescription and to count with parts by weight: head mold Q303 ground rice or wheat bran culture: 87-94 part, the blended grain culture of killer yeast Sa2: 6-13 part.
Second object of the present invention is achieved in that
A preparation method for Killer yeast Xiaoqu koji, feature is:
The preparation of A, head mold Q303 ground rice or wheat bran culture: first load in the triangular flask of 500-1000ml 80-160 gram by weight percentage water content be 40-60% wheat bran or by weight percentage water content be the ground rice of 30-40%, after sterilization cooling, the spore suspension of the slant tube kind of access 6-10ml head mold Q303, after shaking up, be placed in thermostat container 28-32 DEG C and cultivate 40-48 hour, after digging out oven dry, obtain head mold Q303 ground rice or wheat bran culture;
The preparation of the blended grain culture of B, killer yeast Sa2:
A, preparation improvement bean sprout juice nutrient solution: get Semen Phaseoli radiati Germinatus 100-200g, put into pot and boil 20-30 minute, cool rear filtered through gauze, in the filtrate obtained, add distilled water to 1000mL, add glucose 80-120g again, dipotassium hydrogen phosphate 1g, magnesium sulfate 0.3-0.5 g, Repone K 0.2-0.4g, sodium-chlor 1-2g, peptone 10-15g, pH nature, obtains improvement bean sprout juice nutrient solution after mixed dissolution;
B, in the triangular flask of 500--1000ml in load 70-130 gram by weight percentage containing the peptone water yield be the maslin of 35-50% (wherein: millet powder 6%, Semen Maydis powder 8%, wheat bran 86%), after sterilizing cooling, by in the spore suspension of the slant tube kind of 4-7ml head mold Q303 access triangular flask, cultivate 16-24 hour for 28-32 DEG C; Access the improvement bean sprout juice nutrient solution test tube kind 8-20ml of killer yeast again, cultivate 22-28 hour for 28-30 DEG C, dig out the blended grain culture of drying and obtaining killer yeast Sa2;
C, the ground rice taking the head mold Q303 counted by weight respectively or wheat bran culture: 87-94 part, the blended grain culture of killer yeast: 6-13 part, the blended grain culture of the ground rice of head mold Q303 or wheat bran culture and killer yeast is mixed, stir, after packaging, namely obtain Killer yeast Xiaoqu koji.
The killer yeast sort of quyi of the present invention can effectively prevent the living contaminants song in environment from expecting or liquor-making raw material, thus purified fermentation system, ensure that koji, wine brewing the carrying out smoothly of process, and can effectively suppress varied bacteria growing on the basis not reducing vinosity, prevent sour wine, improve the yield of liquor.
Therefore, tool of the present invention has the following advantages: 1, killer yeast Sa2 can not only kill and belong to responsive yeast together, also can kill the sensitive strain do not belonged to together, thus in yeast making process, there is stronger restraining effect to the main miscellaneous bacteria in song material, effectively can prevent the living contaminants song material in environment; When making wine, also can purify fermentation system, preventing from rising acid too high, avoid mash to produce different assorted taste, reduction potato spirit content; 2, killer yeast Sa2 does not affect growth and breeding and the saccharogenic power of amylomyces head mold in koji or wine brewing process, ensure that koji or wine brewing the carrying out smoothly of process; 3, the fermentation condition of killer yeast Sa2 the most suitable growth is close with conventional distillery yeast; 4, show better high temperature resistant, resistance to high alcohol and Nai Gao sugar characteristic compared with the distillery yeast that killer yeast Sa2 and current koji are conventional, in the production of Xiaoqu wine and yellow rice wine can save energy, improve the utilising efficiency of equipment; 5, ferment with killer yeast Sa2 the mash wine Du Keda 15.2 ° of long-grained nonglutinous rice, and only have about 13 ° with ethyl alcoh(ol) yeast is the highest, killer yeast Sa2 has obvious effect to raising the yield of liquor, also can the bent and sour wine of burn-out-proof in summer, raising vinosity and the yield of liquor; 6, killer yeast Sa2 bacterial classification genetic stability is good, easily cultivation, easily preservation.
If implement with killer yeast Sa2 the advantage that raw grog mixed culture technology has traditional koji and modern starter making method concurrently: implementing life grog mixed culture with killer yeast Sa2 can effectively reduce on the basis of energy consumption, and the basis not increasing production cost is produced the equally high little song of diastatic fermentation power and well done material song.In addition, killer yeast Sa2 is used for the little song of raw grog mixture manufacturing, to the quality improving the little song of raw grog mixture manufacturing, reduces production energy consumption and improves little bent production technique and can play a key effect.
Be proven, ferment 100 jin of rice by the killer yeast Sa2 sort of quyi, 40-43 degree white wine 100 jin can be obtained, and with general distillery yeast wine degree the highest only have 36-40 degree white wine 100 jin.And by the killer yeast Sa2 sort of quyi of the present invention, the vinosity that the vinosity producing wine and conventional distillery yeast are at present produced is equally good, and stable yield.The present invention may be used for the production of brewing wine, also may be used for the production of liquor, can produce the good distilled liquor of quality, liquor bran koji, yellow rice wine, can improve raw material availability and equipment use efficiency, can reduce sterilization energy consumption, have good promotion prospect.
Adopt the blended grain culture of killer yeast than directly to use commercially available active dry yeast, improve also helpful to mouthfeel.
Embodiment
Below in conjunction with embodiment, the present invention is further detailed.
Embodiment 1:
A preparation method for Killer yeast Xiaoqu koji, concrete steps are as follows:
The preparation of A, head mold Q303 ground rice culture: first load in the triangular flask of 500ml 90 grams by weight percentage water content be the ground rice of 38%, after sterilization cooling, the slant tube kind spore suspension of access 7ml head mold Q303, after shaking up, be placed in thermostat container 28-32 DEG C to cultivate 40 hours, after digging out oven dry, obtain head mold Q303 ground rice culture;
The preparation of the blended grain culture of B, killer yeast Sa2:
A, preparation improvement bean sprout juice nutrient solution: get Semen Phaseoli radiati Germinatus 100g, boil 20 minutes, cool rear filtered through gauze, in the filtrate obtained, add distilled water to 1000mL, add glucose 80 g, dipotassium hydrogen phosphate 1g, magnesium sulfate 0.3 g, Repone K 0.2g, sodium-chlor 1g, peptone 11g, pH nature, obtains improvement bean sprout juice nutrient solution after mixed dissolution;
B, in the triangular flask of 500ml in load 90 grams by weight percentage containing the peptone water yield be the maslin of 40% (wherein: millet powder 6%, Semen Maydis powder 8%, wheat bran 86%), sterilizing cooling after, by the spore suspension of the slant tube kind of 5ml head mold Q303 access triangular flask in 28-32 DEG C cultivate 16 hours; Access the improvement bean sprout juice nutrient solution test tube kind 10ml of killer yeast again, cultivate 23 hours for 28-30 DEG C, dig out the blended grain culture of drying and obtaining killer yeast Sa2;
C, take the ground rice culture of the head mold Q303 counted by weight respectively: 88 parts, the blended grain culture of killer yeast: 12 parts, the ground rice culture of head mold Q303 and the blended grain culture of killer yeast are mixed, stir, after packaging, namely obtain Killer yeast Xiaoqu koji.
Embodiment 2:
A preparation method for Killer yeast Xiaoqu koji, concrete steps are as follows:
The preparation of A, head mold Q303 ground rice culture: first load in the triangular flask of 750ml 110 grams by weight percentage water content be the ground rice of 35%, after sterilization cooling, the slant tube kind spore suspension of access 8ml head mold Q303, after shaking up, be placed in thermostat container 28-32 DEG C to cultivate 44 hours, after digging out oven dry, obtain head mold Q303 ground rice culture;
The preparation of the blended grain culture of B, killer yeast Sa2:
A, preparation improvement bean sprout juice nutrient solution: get Semen Phaseoli radiati Germinatus 150g, boil 25 minutes, cool rear filtered through gauze, in the filtrate obtained, add distilled water to 1000mL, add glucose 100 g, dipotassium hydrogen phosphate 1g, magnesium sulfate 0.4 g, Repone K 0.3g, sodium-chlor 1.5g, peptone 13g, pH nature, obtains improvement bean sprout juice nutrient solution after mixed dissolution;
B, in the triangular flask of 750ml in load 110 grams by weight percentage containing the peptone water yield be the maslin of 45% (wherein: millet powder 6%, Semen Maydis powder 8%, wheat bran 86%), sterilizing cooling after, by the spore suspension of the slant tube kind of 6ml head mold Q303 access triangular flask in 28-32 DEG C cultivate 18 hours; Access the improvement bean sprout juice nutrient solution test tube kind 15ml of killer yeast again, cultivate 25 hours for 28-30 DEG C, dig out the blended grain culture of drying and obtaining killer yeast Sa2;
C, take the ground rice culture of the head mold Q303 counted by weight respectively: 90 parts, the blended grain culture of killer yeast: 10 parts, the ground rice culture of head mold Q303 and the blended grain culture of killer yeast are mixed, stir, after packaging, namely obtain Killer yeast Xiaoqu koji.
Embodiment 3:
A preparation method for Killer yeast Xiaoqu koji, concrete steps are as follows:
The preparation of A, head mold Q303 ground rice culture: first load in the triangular flask of 1000ml 130 grams by weight percentage water content be the ground rice of 32%, after sterilization cooling, the slant tube kind spore suspension of access 9ml head mold Q303, after shaking up, be placed in thermostat container 28-32 DEG C to cultivate 48 hours, after digging out oven dry, obtain head mold Q303 ground rice culture;
The preparation of the blended grain culture of B, killer yeast Sa2:
A, preparation improvement bean sprout juice nutrient solution: get Semen Phaseoli radiati Germinatus 200g, boil 30 minutes, cool rear filtered through gauze, in the filtrate obtained, add distilled water to 1000mL, add glucose 120 g, dipotassium hydrogen phosphate 1g, magnesium sulfate 0.5 g, Repone K 0.4g, sodium-chlor 2g, peptone 15g, pH nature, obtains improvement bean sprout juice nutrient solution after mixed dissolution;
B, in the triangular flask of 1000ml in load 130 grams by weight percentage containing the peptone water yield be the maslin of 50% (wherein: millet powder 6%, Semen Maydis powder 8%, wheat bran 86%), sterilizing cooling after, by the spore suspension of the slant tube kind of 7ml head mold Q303 access triangular flask in 28-32 DEG C cultivate 20 hours; Access the improvement bean sprout juice nutrient solution test tube kind 20ml of killer yeast again, cultivate 28 hours for 28-30 DEG C, dig out the blended grain culture of drying and obtaining killer yeast Sa2;
C, take the ground rice culture of the head mold Q303 counted by weight respectively: 93 parts, the blended grain culture of killer yeast: 7 parts, the ground rice culture of head mold Q303 and the blended grain culture of killer yeast are mixed, stir, after packaging, namely obtain Killer yeast Xiaoqu koji.
Embodiment 4:
A preparation method for Killer yeast Xiaoqu koji, concrete steps are as follows:
The preparation of A, head mold Q303 wheat bran culture: first load the wheat bran that 80 grams are water content 55% by weight percentage in the triangular flask of 500ml, after sterilization cooling, the slant tube kind spore suspension of access 8ml head mold Q303, after shaking up, be placed in thermostat container 28-32 DEG C to cultivate 44 hours, after digging out oven dry, obtain head mold Q303 wheat bran culture;
The preparation of the blended grain culture of B, killer yeast Sa2:
A, preparation improvement bean sprout juice nutrient solution: get Semen Phaseoli radiati Germinatus 100g, boil 20 minutes, cool rear filtered through gauze, in the filtrate obtained, add distilled water to 1000mL, add glucose 80 g, dipotassium hydrogen phosphate 1g, magnesium sulfate 0.3 g, Repone K 0.2g, sodium-chlor 1g, peptone 11g, pH nature, obtains improvement bean sprout juice nutrient solution after mixed dissolution;
B, in the triangular flask of 500ml in load 90 grams by weight percentage containing the peptone water yield be the maslin of 40% (wherein: millet powder 6%, Semen Maydis powder 8%, wheat bran 86%), sterilizing cooling after, by the spore suspension of the slant tube kind of 5ml head mold Q303 access triangular flask in 28-32 DEG C cultivate 16 hours; Access the improvement bean sprout juice nutrient solution test tube kind 10ml of killer yeast again, cultivate 23 hours for 28-30 DEG C, dig out the blended grain culture of drying and obtaining killer yeast Sa2;
C, take the head mold Q303 wheat bran culture counted by weight respectively: 90 parts, the blended grain culture of killer yeast: 10 parts, the wheat bran culture of head mold Q303 and the blended grain culture of killer yeast are mixed, stirs, after packaging, namely obtain Killer yeast Xiaoqu koji.
Embodiment 5:
A preparation method for Killer yeast Xiaoqu koji, concrete steps are as follows:
The preparation of A, head mold Q303 wheat bran culture: first load the wheat bran that 100 grams are water content 50% by weight percentage in the triangular flask of 750ml, after sterilization cooling, the slant tube kind spore suspension of access 9ml head mold Q303, after shaking up, be placed in thermostat container 28-32 DEG C to cultivate 46 hours, after digging out oven dry, obtain head mold Q303 wheat bran culture;
The preparation of the blended grain culture of B, killer yeast Sa2:
A, preparation improvement bean sprout juice nutrient solution: get Semen Phaseoli radiati Germinatus 150g, boil 25 minutes, cool rear filtered through gauze, in the filtrate obtained, add distilled water to 1000mL, add glucose 100 g, dipotassium hydrogen phosphate 1g, magnesium sulfate 0.4 g, Repone K 0.3g, sodium-chlor 1.5g, peptone 13g, pH nature, obtains improvement bean sprout juice nutrient solution after mixed dissolution;
B, in the triangular flask of 1000ml in load 110 grams by weight percentage containing the peptone water yield be the maslin of 45% (wherein: millet powder 6%, Semen Maydis powder 8%, wheat bran 86%), sterilizing cooling after, by the spore suspension of the slant tube kind of 6ml head mold Q303 access triangular flask in 28-32 DEG C cultivate 18 hours; Access the improvement bean sprout juice nutrient solution test tube kind 15ml of killer yeast again, cultivate 25 hours for 28-30 DEG C, dig out the blended grain culture of drying and obtaining killer yeast Sa2;
C, take the head mold Q303 wheat bran culture counted by weight respectively: 92 parts, the blended grain culture of killer yeast: 8 parts, the wheat bran culture of head mold Q303 and the blended grain culture of killer yeast are mixed, stirs, after packaging, namely obtain Killer yeast Xiaoqu koji.
Embodiment 6:
A preparation method for Killer yeast Xiaoqu koji, concrete steps are as follows:
The preparation of A, head mold Q303 wheat bran culture: first load the wheat bran that 120 grams are water content 45% by weight percentage in the triangular flask of 1000ml, after sterilization cooling, the slant tube kind spore suspension of access 10ml head mold Q303, after shaking up, be placed in thermostat container 28-32 DEG C to cultivate 48 hours, after digging out oven dry, obtain head mold Q303 wheat bran culture;
The preparation of the blended grain culture of B, killer yeast Sa2:
A, preparation improvement bean sprout juice nutrient solution: get Semen Phaseoli radiati Germinatus 200g, boil 30 minutes, cool rear filtered through gauze, in the filtrate obtained, add distilled water to 1000mL, add glucose 120 g, dipotassium hydrogen phosphate 1g, magnesium sulfate 0.5 g, Repone K 0.4g, sodium-chlor 2g, peptone 15g, pH nature, obtains improvement bean sprout juice nutrient solution after mixed dissolution;
B, in the triangular flask of 1000ml in load 130 grams by weight percentage containing the peptone water yield be the maslin of 50% (wherein: millet powder 6%, Semen Maydis powder 8%, wheat bran 86%), sterilizing cooling after, by the spore suspension of the slant tube kind of 7ml head mold Q303 access triangular flask in 28-32 DEG C cultivate 20 hours; Access the improvement bean sprout juice nutrient solution test tube kind 20ml of killer yeast again, cultivate 28 hours for 28-30 DEG C, dig out the blended grain culture of drying and obtaining killer yeast Sa2;
C, take the head mold Q303 wheat bran culture counted by weight respectively: 94 parts, the blended grain culture of killer yeast: 6 parts, the wheat bran culture of head mold Q303 and the blended grain culture of killer yeast are mixed, stirs, after packaging, namely obtain Killer yeast Xiaoqu koji.
Claims (1)
1. a Killer yeast Xiaoqu koji, is characterized in that: for yeast saccharomyces cerevisiae (
saccharomyces cerevisiae), be preserved in China Microbial Culture Preservation Commission's common micro-organisms center, preservation date is on 04 16th, 2012, preserving number: CGMCC No.6015.
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| CN105002052B (en) * | 2015-07-27 | 2018-02-23 | 广西丹泉酒业有限公司 | The preparation method of rice-fragrant type Chinese yeast |
| CN106591160B (en) * | 2016-08-31 | 2019-04-09 | 长江师范学院 | A kind of production method compounding Chinese yeast and distilled liquor |
| CN109181948B (en) * | 2018-07-27 | 2022-01-07 | 江苏洋河酒厂股份有限公司 | Preparation method of nucleoside functional Xiaoqu liquor |
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| CN101265456A (en) * | 2008-05-08 | 2008-09-17 | 江西农业大学 | Raw material wine-brewing direct adding composite bacterium preparation and preparing method thereof |
| CN101294124A (en) * | 2008-06-17 | 2008-10-29 | 郝林 | Technique for preparing tartary buckwheat sweet fermented glutinous rice |
| CN101696392A (en) * | 2009-10-30 | 2010-04-21 | 湖南农业大学 | Saccharomyces cerevisiae strain and application in preparation of purple yarn yellow wine |
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| CN101265456A (en) * | 2008-05-08 | 2008-09-17 | 江西农业大学 | Raw material wine-brewing direct adding composite bacterium preparation and preparing method thereof |
| CN101294124A (en) * | 2008-06-17 | 2008-10-29 | 郝林 | Technique for preparing tartary buckwheat sweet fermented glutinous rice |
| CN101696392A (en) * | 2009-10-30 | 2010-04-21 | 湖南农业大学 | Saccharomyces cerevisiae strain and application in preparation of purple yarn yellow wine |
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