CN104357277A - Preparation method of micro-ecological strengthening fluid for soft ecological pit mud - Google Patents

Preparation method of micro-ecological strengthening fluid for soft ecological pit mud Download PDF

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Publication number
CN104357277A
CN104357277A CN201410629906.XA CN201410629906A CN104357277A CN 104357277 A CN104357277 A CN 104357277A CN 201410629906 A CN201410629906 A CN 201410629906A CN 104357277 A CN104357277 A CN 104357277A
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cellar
storing things
mud
forced fluid
ecological
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CN104357277B (en
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周新虎
陈翔
姜雷
李喆
王亚庆
甘广东
朱超
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Jiangsu Yanghe Brewery JSCL
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    • C—CHEMISTRY; METALLURGY
    • C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
    • C12G—WINE; PREPARATION THEREOF; ALCOHOLIC BEVERAGES; PREPARATION OF ALCOHOLIC BEVERAGES NOT PROVIDED FOR IN SUBCLASSES C12C OR C12H
    • C12G3/00—Preparation of other alcoholic beverages
    • C12G3/02—Preparation of other alcoholic beverages by fermentation

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Abstract

The invention discloses a preparation method of micro-ecological strengthening fluid for soft ecological pit mud, and belongs to the technical field of brewing. By virtue of additional inoculation of ester-producing yeast and pit mud functional microorganism, the aging direction of the soft ecological pit mud in a fermenting process is guided; therefore, the stability of a micro-ecological system in a new pit is enhanced, the aging time of artificial pit mud is shortened, the wine quality and high-quality rate achieved by using the new pit are improved, and stable and high-quality yield of the new pit is realized. Meanwhile, the preparation method is suitable for renewal of an aged pit.

Description

The preparation method of a kind of silk floss soft type ecology cellar for storing things mud Tiny ecosystem forced fluid
Technical field
The present invention relates to the preparation method of a kind of silk floss soft type ecology cellar for storing things mud Tiny ecosystem forced fluid, belong to brewing technical field.
Background technology
Mud cellar for storing things fermentation is aromatic Chinese spirit typical feature, production has the saying of " wine has been produced at old cellar for storing things ", but cellar for storing things mud natural aging required time is longer, and simulation old cellar for storing things mud Tiny ecosystem and nutritive ingredient manufacturing artificial cellar for storing things mud, make newly to store aging speed and greatly improve.
At present, to interpolation ecological cellar for storing things mud Tiny ecosystem forced fluid, build brand-new cellar for storing things mud micro-ecological environment, less with the correlative study of the quality improving brand-new cellar for storing things mud, be a large technical barrier.
Summary of the invention
The object of the invention is to the ecological pit mud of the continuous soft type of strengthening and make initial stage cellar for storing things mud microecosystem, guide the aging direction of continuous soft type ecology cellar for storing things mud in fermenting process, improve microecosystem stability and the aging required time of shortening artificial distiller's yeast in brand-new cellar for storing things, promote vinosity, the excellent wine rate after the operation of new cellar for storing things, realize the excellent product of new cellar for storing things stable yields.The aging Jiao Chi of transformation can be applied to simultaneously.
In order to reach foregoing invention object, the invention provides the preparation method of a kind of silk floss soft type ecology cellar for storing things mud Tiny ecosystem forced fluid, mainly comprising some contents:
(1) described forced fluid matrix is counted in mass ratio and is contained: sodium acetate 0.2 ~ 0.5 part, K 2hPO 40.05 ~ 0.15 part, raw 2 ~ 4 parts, curved surface, 1.5 ~ 3.5 parts, vinasse, 95% alcohol 2 ~ 4 parts, peptone 0.5 ~ 1.5 part, bent 0.55 ~ 0.85 part, the powder of gold zone, little 0.5 ~ 1 part, bent powder; Yellow water 6 ~ 8 parts; PH value 6.0 ~ 7.0.Wherein, the bent powder of gold zone and little Qu Fenwei saccharification stage add, and alcohol adds before inoculation.
Described raw curved surface be good quality wheat and barley in mass ratio 5 ~ 9:1 co-grinding make.
Described vinasse are the fresh fragrant grain of continuous soft type, and color is pork liver redness or sorrel, and just, acidity is normal for fragrance alcohol, and the strength of calligraphic strokes is strong, can bring the microorganism growth factor into and regulate medium pH.
Described gold zone song is made up through pulverizing of high temperature Daqu, and wherein high temperature Daqu at least stores 3 months after warehouse-in.
(2) by proportion ingredient in (1) (except gold zone bent powder, little bent powder and alcohol), add successively in fermentor tank, limit edged stirs, and adds water by mass volume ratio 1:10 (g/L); Be heated to boiling, be cooled to 50 ~ 70 DEG C, add the bent powder of gold zone and little bent powder, stir, while stirring saccharification 5 ~ 7h.
(3) in step (2), substratum is cooled to 25 ~ 30 DEG C, and by 5 ~ 10% inoculation ester-producing yeast bacterial classifications, first aerobic fermentation 12 ~ 24h, makes yeast amount reproduction, then anaerobically fermenting 36 ~ 48h, promotes ester-producing yeast metabolism.Yeast forms meta-bolites precursor and somatomedin in metabolic process, uses after sterilizing, and nutritive ingredient is improved.
(4) fermented liquid in step (3) is heated to boiling, after being cooled to 30 ~ 40 DEG C, add alcohol, by the mixed bacteria liquid of 5 ~ 15% inoculation clostridium, Bacillus licheniformis and ring-type gemma in substratum, 30 ~ 37 DEG C of Anaerobic culturel 5 ~ 8 days.
The mixed bacteria liquid of described clostridium, Bacillus licheniformis and ring-type gemma three bacterial classifications is respectively got a ring in bacteria culture medium, to be cultured to logarithmic phase to obtain.
(5) zymocyte liquid step (4) obtained by volume 1:1 ~ 3 ratio mixes with cellar for storing things mud vat liquor, makes ecological cellar for storing things mud Tiny ecosystem forced fluid.
Described cellar for storing things mud vat liquor be by always store mud in mass ratio 1:10 add residual water, stir leave standstill, get supernatant liquor and get final product.
Gained continuous soft type ecology cellar for storing things mud Tiny ecosystem forced fluid is yellow, and smell is caproic acid is main compound fragrant, and wherein total count is greater than 3 × 10 9individual/mL, wherein genus bacillus is greater than 3 × 10 8individual/mL.6 ~ 10% add in the mud raw material of cellar for storing things and obtain ecological cellar for storing things mud in mass ratio, and color is darker, and shale is finer and smoother to be rubbed ripe, has certain cellar for storing things fragrance, more meets the requirement of continuous soft type brewed spirit.Brand-new is stored mud and be used for production of making wine, institute's product base wine top grade rate improves 5 ~ 10%.
When gained ecology cellar for storing things mud Tiny ecosystem forced fluid is applied to fermentation, ecology can be stored mud Tiny ecosystem forced fluid to add in the cellar for storing things mud raw material of having become reconciled, carry out secondary and mud, proceed in fermentation vat, add 10cm again to improve people's living condition state cellar for storing things mud Tiny ecosystem forced fluid bacterium liquid on surface, fluid-tight is fermented.
In sum, cellar for storing things provided by the present invention mud Tiny ecosystem forced fluid and culture process can solve following problem: (1) solves new and cellar for storing things mud microecosystem is unstable, the uncertain problem in fermentation direction; (2) the easily aging problem of artificial Jiao Chi is solved; (3) problem that how aging fast Jiao Chi is is solved; (4) problem that top grade wine can not be produced in new liter cylinder workshop is solved.The present invention by increasing cellar for storing things mud Tiny ecosystem forced fluid in the mud of brand-new cellar for storing things, improve functional microorganism advantage structure of community and physicochemical environment, good guarantee can be provided for later stage pit entry fermentation, base wine main body flavour substances is significantly increased, mellow sense is given prominence to, compound sense is strong, the more continuous soft type Chinese sprits standard of style.
Embodiment
Embodiment 1
A) Medium Proportion of continuous soft type ecology cellar for storing things mud Tiny ecosystem forced fluid: sodium acetate 0.5 part; K 2hPO 40.2 part; Raw 4 parts, curved surface; 4 parts, vinasse; 95% alcohol 3 parts; Peptone 1 part; Bent 0.6 part of gold zone; 0.9 part, little bent powder; Yellow water 8 parts; PH value 7.0.Wherein, the Qu Fenwei saccharification stage adds, and alcohol adds before inoculation.Raw curved surface be good quality wheat and barley in mass ratio 5 ~ 9:1 co-grinding make.The bent preparation method of gold zone is: first life curved surface is pressed into knee-piece, then access is kind bent, makes gold zone song, then through storage at least three months, pulverize use through about spontaneous fermentation in 3 months.
B) by step a) middle proportion ingredient (except bent powder and alcohol), add successively in fermentor tank, limit edged stirs, and supplements warm water or purify waste water by mass volume ratio 1:10.Be heated to boiling, be cooled to 50 DEG C, add bent powder, stir, while stirring saccharification 4h.
C) step b) in substratum be cooled to 28 DEG C, produce Hansenula anomala by 6% inoculation, first aerobic fermentation 36h, makes yeast amount reproduction, then anaerobically fermenting 24h, promotes ester-producing yeast metabolism.
D) by step c) in fermented liquid be heated to boiling, after being cooled to 35 DEG C, add alcohol, by the mixed bacteria liquid of 6% inoculation clostridium, Bacillus licheniformis and ring-type gemma in substratum, 32 DEG C of Anaerobic culturel 5 days.
E) by steps d) in the bacterium liquid that ferments by volume 1:2 ratio mix with cellar for storing things mud vat liquor, make and ecologically store mud Tiny ecosystem forced fluid.
F) by step e) in the ecology cellar for storing things mud Tiny ecosystem forced fluid cultivated 7% to add in the cellar for storing things mud raw material of having become reconciled in mass ratio, carry out secondary and mud.Proceed in fermentation vat, then add 10cm on surface and to improve people's living condition state cellar for storing things mud Tiny ecosystem forced fluid bacterium liquid, fluid-tight is fermented.
Gained continuous soft type ecology cellar for storing things mud forced fluid is yellow, and smell is caproic acid is main compound fragrant, wherein total count 4 × 10 9individual/mL, wherein genus bacillus 5 × 10 8individual/mL.Obtained ecology cellar for storing things mud color is dark-grey, and shale is finer and smoother to be rubbed ripe, has certain cellar for storing things fragrance, more meets the requirement of continuous soft type brewed spirit.Brand-new is stored mud and be used for production of making wine, institute's product base wine top grade rate improves 5%.
Embodiment 2
A) Medium Proportion of ecological cellar for storing things mud Tiny ecosystem forced fluid: the Medium Proportion of ecological cellar for storing things mud Tiny ecosystem forced fluid: sodium acetate 1 part; K 2hPO 40.4 part; Raw 8 parts, curved surface; 4 parts, vinasse; 95% alcohol 6 parts; Peptone 2 parts; Bent 1.2 parts, the powder of gold zone; 0.6 part, little bent powder; Yellow water 6 parts; PH value 7.0.Wherein, the Qu Fenwei saccharification stage adds, and alcohol adds before inoculation.
B) by step a) middle proportion ingredient (except bent powder and alcohol), add successively in fermentor tank, limit edged stirs, and supplements warm water or purify waste water by mass volume ratio 1:10.Be heated to boiling, be cooled to 50 DEG C, add bent powder, stir, while stirring saccharification 4h.
C) step b) in substratum be cooled to 28 DEG C, by 8% inoculation torulopsis, first aerobic fermentation 12h, makes yeast amount reproduction, then anaerobically fermenting 48h, promotes ester-producing yeast metabolism.
D) by step c) in fermented liquid be heated to boiling, after being cooled to 35 DEG C, add alcohol, by the mixed bacteria liquid of 10% inoculation clostridium, Bacillus licheniformis and ring-type gemma in substratum, 32 DEG C of Anaerobic culturel 7 days.
E) just steps d) in the bacterium liquid that ferments by volume 1:1 ratio mix with cellar for storing things mud vat liquor, make and ecologically store mud Tiny ecosystem forced fluid.
F) by step e) in the ecology cellar for storing things mud Tiny ecosystem forced fluid cultivated 8% to add in the cellar for storing things mud raw material of having become reconciled in mass ratio, carry out secondary and mud.Proceed in fermentation vat, then add 10cm on surface and to improve people's living condition state cellar for storing things mud Tiny ecosystem forced fluid bacterium liquid, fluid-tight is fermented.
Obtained silk floss soft type ecology cellar for storing things mud forced fluid is yellow, and smell is caproic acid is main compound fragrant, wherein total count 6 × 10 9individual/mL, wherein genus bacillus 6 × 10 8individual/mL.Brand-new ecology cellar for storing things mud color grey, shale is finer and smoother to be rubbed ripe, has certain cellar for storing things fragrance, more meets the requirement of continuous soft type brewed spirit.Brand-new is stored mud and be used for production of making wine, institute's product base wine top grade rate improves 8%.
Embodiment 3
A) Medium Proportion of ecological cellar for storing things mud Tiny ecosystem forced fluid: sodium acetate 1.5 parts; K 2hPO 40.6 part; Raw 12 parts, curved surface; 4 parts, vinasse; 95% alcohol 9 parts; Peptone 3 parts; Bent 1.8 parts, the powder of gold zone; 0.8 part, little bent powder; Yellow water 7 parts; PH value 7.0.Wherein, the Qu Fenwei saccharification stage adds, and alcohol adds before inoculation.
B) by step a) middle proportion ingredient (except bent powder and alcohol), add successively in fermentor tank, limit edged stirs, and supplements warm water or purify waste water by mass volume ratio 1:10.Be heated to boiling, be cooled to 50 DEG C, add bent powder, stir, while stirring saccharification 4h.
C) step b) in substratum be cooled to 28 DEG C, by 10% inoculation ester-producing yeast bacterial classification, first aerobic fermentation 24h, makes yeast amount reproduction, then anaerobically fermenting 48h, promotes ester-producing yeast metabolism.
D) by step c) in fermented liquid be heated to boiling, after being cooled to 35 DEG C, add alcohol, by the mixed bacteria liquid of 10% inoculation clostridium, Bacillus licheniformis and ring-type gemma in substratum, 35 DEG C of Anaerobic culturel 6 days.
E) just steps d) in the bacterium liquid that ferments by volume 1:3 ratio mix with cellar for storing things mud vat liquor, make and ecologically store mud Tiny ecosystem forced fluid.
F) by step e) in the ecology cellar for storing things mud Tiny ecosystem forced fluid cultivated 9% to add in the cellar for storing things mud raw material of having become reconciled in mass ratio, carry out secondary and mud.Proceed in fermentation vat, then add 10cm on surface and to improve people's living condition state cellar for storing things mud Tiny ecosystem forced fluid bacterium liquid, fluid-tight is fermented.
Obtained silk floss soft type ecology cellar for storing things mud forced fluid is deep yellow, and smell is caproic acid is main compound fragrant, wherein total count 9 × 10 9individual/mL, wherein genus bacillus 8 × 10 8individual/mL.Brand-new ecology cellar for storing things mud color is beige, and shale is finer and smoother to be rubbed ripe, has certain cellar for storing things fragrance, more meets the requirement of continuous soft type brewed spirit.Brand-new is stored mud and be used for production of making wine, institute's product base wine top grade rate improves 10%.
Although the present invention with preferred embodiment openly as above; but it is also not used to limit the present invention, any person skilled in the art, without departing from the spirit and scope of the present invention; all can do various changes and modification, what therefore protection scope of the present invention should define with claims is as the criterion.

Claims (10)

1. a preparation method for silk floss soft type ecology cellar for storing things mud Tiny ecosystem forced fluid, mainly comprises following content:
(1) described forced fluid matrix is counted in mass ratio and is contained: sodium acetate 0.2 ~ 0.5 part, K 2hPO 40.05 ~ 0.15 part, raw 2 ~ 4 parts, curved surface, 1.5 ~ 3.5 parts, vinasse, 95% alcohol 2 ~ 4 parts, peptone 0.5 ~ 1.5 part, bent 0.55 ~ 0.85 part, the powder of gold zone, little 0.5 ~ 1 part, bent powder; Yellow water 6 ~ 8 parts; PH value 6.0 ~ 7.0;
(2) by proportion ingredient in (1), except gold zone bent powder, little bent powder and alcohol, other add in fermentor tank successively, and limit edged stirs, and every g material adds 10L water; Be heated to boiling, be cooled to 50 ~ 70 DEG C, add the bent powder of gold zone and little bent powder, stir, while stirring saccharification 5 ~ 7h;
(3) in step (2), substratum is cooled to 25 ~ 30 DEG C, and by 5 ~ 10% inoculation ester-producing yeast bacterial classifications, first aerobic fermentation 12 ~ 24h, makes yeast amount reproduction, then anaerobically fermenting 36 ~ 48h, promotes ester-producing yeast metabolism;
(4) fermented liquid in step (3) is heated to boiling, after being cooled to 30 ~ 40 DEG C, add alcohol, by the mixed bacteria liquid of 5 ~ 15% inoculation clostridium, Bacillus licheniformis and ring-type gemma in fermented liquid, 30 ~ 37 DEG C of Anaerobic culturel 5 ~ 8 days;
(5) zymocyte liquid step (4) obtained by volume 1:1 ~ 3 mixes with cellar for storing things mud vat liquor, makes ecological cellar for storing things mud Tiny ecosystem forced fluid.
2. method according to claim 1, is characterized in that, described raw curved surface be good quality wheat and barley in mass ratio 5 ~ 9:1 co-grinding make.
3. method according to claim 1, is characterized in that, described vinasse are the fresh fragrant grain of continuous soft type, and vinasse color is pork liver redness or sorrel, and just, acidity is normal for fragrance alcohol, and the strength of calligraphic strokes is strong, can bring the microorganism growth factor into and regulate medium pH.
4. method according to claim 1, is characterized in that, described gold zone song is made up through pulverizing of high temperature Daqu, and described high temperature Daqu is at least through warehouse-in storage 3 months.
5. method according to claim 1, is characterized in that, the mixed bacteria liquid of described clostridium, Bacillus licheniformis and ring-type gemma, is three bacterial classifications respectively to be got a ring in bacteria culture medium, to be cultured to logarithmic phase to obtain.
6. method according to claim 1, is characterized in that, described cellar for storing things mud vat liquor be by always store mud in mass ratio 1:10 add residual water, stir leave standstill, get supernatant liquor and get final product.
7. method according to claim 1, is characterized in that, preparation process belongs to semi open model, naturally can inoculate the microorganism in brewery's air.
8. the soft type ecology of silk floss that method prepares according to claim 1 stores mud Tiny ecosystem forced fluid.
9. silk floss according to claim 8 soft type ecology cellar for storing things mud Tiny ecosystem forced fluid, it is characterized in that, be yellow, and smell is caproic acid is main compound fragrant, and wherein total count is greater than 3 × 10 9individual/mL, wherein genus bacillus is greater than 3 × 10 8individual/mL.
10. application rights requires that continuous soft type ecology cellar for storing things mud Tiny ecosystem forced fluid prepare the method for cellar for storing things mud described in 8, is characterized in that, 6 ~ 10% is added in the mud raw material of cellar for storing things and obtains ecologically storing mud in mass ratio by forced fluid.
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Cited By (4)

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CN105623964A (en) * 2016-03-13 2016-06-01 中国食品发酵工业研究院 Technological measure for relieving calcification problem of pit mud
CN106906099A (en) * 2017-04-13 2017-06-30 山东梁山徐坊大曲有限公司 Pit mud fermentation accelerant preparation method and the method that pit mud is produced using the accelerator
CN107502510A (en) * 2017-09-27 2017-12-22 重庆市重粮酒业有限公司 Pit upgrading synergistic process
CN111961620A (en) * 2020-08-19 2020-11-20 江苏洋河酒厂股份有限公司 Compound microbial agent and application thereof in regulating pH of pit mud

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Publication number Priority date Publication date Assignee Title
CN105623964A (en) * 2016-03-13 2016-06-01 中国食品发酵工业研究院 Technological measure for relieving calcification problem of pit mud
CN106906099A (en) * 2017-04-13 2017-06-30 山东梁山徐坊大曲有限公司 Pit mud fermentation accelerant preparation method and the method that pit mud is produced using the accelerator
CN106906099B (en) * 2017-04-13 2020-05-08 山东梁山徐坊大曲有限公司 Preparation method of pit mud fermentation accelerant and method for producing pit mud by using pit mud fermentation accelerant
CN107502510A (en) * 2017-09-27 2017-12-22 重庆市重粮酒业有限公司 Pit upgrading synergistic process
CN111961620A (en) * 2020-08-19 2020-11-20 江苏洋河酒厂股份有限公司 Compound microbial agent and application thereof in regulating pH of pit mud
CN111961620B (en) * 2020-08-19 2022-05-20 江苏洋河酒厂股份有限公司 Compound microbial agent and application thereof in regulating pH of pit mud

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