CN104388247B - A kind of production method of white wine function enzyme preparation - Google Patents
A kind of production method of white wine function enzyme preparation Download PDFInfo
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- CN104388247B CN104388247B CN201410708424.3A CN201410708424A CN104388247B CN 104388247 B CN104388247 B CN 104388247B CN 201410708424 A CN201410708424 A CN 201410708424A CN 104388247 B CN104388247 B CN 104388247B
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- 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
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Abstract
The invention discloses a kind of production method of white wine with function enzyme preparation, belong to brewing technical field.The present invention is production yeast function bacterium solution, bacterium function bacterium solution and mould functional agent respectively first, then yeast function bacterium solution, bacterium function bacterium solution and mould functional agent are added into fermentation in raw material in proportion obtain enzyme preparation.The present invention can not only improve the quality of function enzyme preparation, save labour, reduce labor intensity, and drastically increase operating efficiency, increase the output value and benefit, produce preferably economic and social benefit.
Description
Technical field
The present invention relates to a kind of production method of white wine with function enzyme preparation, belong to brewing technical field.
Background technology
Function enzyme preparation purpose is：The culture of multi-functional fungus strain；The preparation of multi-enzyme system；The shape of bouquet principles plastidome
Into.This three major controls is mutually promoted, complemented each other.The production of soft continuous white spirit, is to use function enzyme preparation as saccharifying ferment,
Enzyme preparation raw material uses wheat and barley, size-reduced, material moistening, briquetting, the processes such as culture of entering the room, in the meantime in network environment
Microorganism, is allowed to growth and breeding, and produce carbohydrase, zymase and the aromatic substance required in wine brewing.Due to existing enzyme system
The preparation of agent is fermented under natural environment, and the population of microorganism and quantity are very different, causes enzyme preparation mass discrepancy than larger.
Meanwhile, in cultivation stage of entering the room, in order that function fermentation using enzyme is consistent, it is necessary to spin upside down, this process needs artificial next
Complete, working environment high temperature, high humidity, labor intensity are very big.Using local flavor guiding technique, directed screening functional microorganism is used for enzyme
In preparation production, the functions such as hydrolysis, the esterification of function enzyme preparation are made full use of, promotes the synthesis of aroma constituent, increases considerably
The content of flavor component, meanwhile, it is capable to which effective organic principle fully in conversion raw material, can also make to be difficult to decompose in raw material to turn
The materials such as fat, protein and the cellulose of change are fully converted, and residual substance is fully decomposed, and make vinosity cellar aroma flavoring dense
Strongly fragrant, smell coordination, pleasant impression long.Based on above reason, function enzyme preparation how is prepared, it is ensured that quality stability, as restriction
The key factor of development.
The content of the invention
It is an object of the invention to：A kind of production method of white wine function enzyme preparation is provided, passes through functional microorganism
Using enzyme preparation quality is effectively ensured, enzyme preparation quality can not only be improved, labour is saved, reduces labor intensity, and carry
High workload efficiency, the increase output value and benefit, produce preferably economic and social benefit.
Thalline quantity of the present invention refers on a certain order of magnitude, such as, " thalline quantity is 109" refer to thalline number
Mesh is 1 × 109Above and 1 × 1010Following any value, but such as " thalline quantity is 106-109" refer to that thalline quantity exists
1×106Above and 1 × 1010Following any value.
The present invention provides a kind of production method of function enzyme preparation, is the raw material material moistening step during enzyme preparation
Afterwards, the step of extra addition inoculation mixed function bacterium, makes to contain mould 10 in every 100g raw materials after inoculation5-106Individual, yeast 105-
106Individual, bacterium 108More than individual.
The raw material is barley, wheat, the mixture of any two kinds of wheat bran or three kinds.
The mixed function bacterium, is 10 by somatic cells density in one embodiment of the invention6 -107Individual/g
Mould, 106-107Individual/mL yeast, 109Individual/more than mL bacterium, in mass ratio 2：3：5 are mixed to get；
The mixed function bacterium inoculum concentration presses 0.5% to 1% inoculation with material quality.
The mould is 10 by concentration7Individual/mL spore suspension is pressed per 100g solid mediums access 45-50mL,
Culture 3-5 days, is obtained.
The solid medium is wheat and barley in mass ratio 90 in one embodiment of the invention：10 to 95：5
Mixing, adds the water for accounting for wheat and barley gross mass 30%-35%.
The mould can be aspergillus niger and/or aspergillus oryzae；The yeast can be saccharomyces cerevisiae；The bacterium can be with
It is bacillus licheniformis and/or bacillus subtilis.
The mould, is any one following or a variety of mixing in one embodiment of the invention：
CGMCC3.3928、CGMCC 3.4383、CGMCC 3.214、CCTCC AF 91012、CCTCC AF 91012。
The yeast, is any one following or a variety of mixing in one embodiment of the invention：CCTCC
AY91003、CCTCCAY 92023、CGMCC 2.3866、CGMCC 2.3853。
The bacterium, is any one following or a variety of mixing in one embodiment of the invention：CCTCC
AB13007、CCTCCAB 130020、CGMCC 1.934、CGMCC 1.813。
The mould, yeast, bacterium, be respectively in one embodiment of the invention：Mould be CGMCC 3.3928,
Yeast is that CCTCC AY 91003, bacterium are CCTCC AB 13007.
The mould, yeast, bacterium, be respectively in another embodiment of the invention：Mould is CGMCC
3.3928th, yeast is that CGMCC 2.3866, bacterium are CGMCC 1.934.
Methods described is specifically：(1) it will be crushed after materials of wheat and barley wetting, be with barley mass ratio according to wheat
95：5 to 90：10 ratio is mixed；(2) mixed function bacterium is inoculated with, makes to contain mould 10 in every 100g raw materials after inoculation5-
106Individual, yeast 105-106Individual, bacterium 108More than individual；(3) briquetting after being inoculated with, enters room cultivation, obtains function enzyme preparation.
Methods described, is specifically included：(1) by wheat and barley with mass ratio 90：10—95：After 5 mixing, barley is added small
Wheat gross mass 30%-35% water is mixed, and solid medium is made, and access 40-50mL concentration exists in every 100g solid mediums
107Individual/mL mycotic spore suspension；(2) by activated yeast, cultivate to cell concentration 106-107Individual/mL；(3) by bacteria in viable
Change, cultivate to cell concentration 109Individual/more than mL；(4) by step 1,2,3 moulds prepared, yeast, bacterium, according to culture medium
Or nutrient solution mass ratio 2：3：5 mixing, obtain mixed function bacterium；(5) crushed after wheat and barley wetting, according to wheat：Barley
=95：5 to 90：10 mixing, are inoculated with mixed function bacterium, briquetting enters room cultivation according still further to the 0.5-1% of barley, wheat gross mass,
Obtain function enzyme preparation.
The briquetting, enter room cultivation, be specifically：It will be carried out after wheat and barley pulverization, water mixing and access function microorganism
Mix thoroughly, zymogenic is delivered into bending press by conveyer belt carries out briquetting, and the knee-piece pressed is delivered into bent room using flat car and trained
Bacterium is fermented.
The present invention also provides a kind of function enzyme preparation produced according to the above method.
The present invention also provides a kind of application process of function enzyme preparation in terms of brewed spirit, specific application process
It is：After the fermented grain for going out pond is mixed according to a certain ratio with grain, loaded steamer is distilled.After still-process terminates, fermented grain is fallen
Carried out on sickle plus slurry, cooling.Temperature is dropped in suitable temperature, is added function enzyme preparation, and is turned over sickle with spade and mix thoroughly, together
When egg group is broken up with broom, by turning over sickle operation for 3 to 4 times, fermented grain is put into pit and fermented.
The present invention has advantages below：
1st, microbe fermentation engineering and traditional fermentation liquor production process are combined, by functional microorganism application
In functional enzyme formulation process, enzyme preparation Qu Xiangnong is strongly fragrant, mycelia is full, produce the long tail of former wine it is net, it is plentiful coordinate, and can
Former wine yield and quality is greatly improved.
2nd, the simple production process, operation is easy, reduces labour up to 84%, largely reduces labor intensity,
It is greatly enhanced operating efficiency.
3rd, material requested is that liquor production often uses raw material and the reagent of microculture, reduces production cost.
4th, enzyme preparation is applied in wine brewing production, and former wine yield and quality is obviously improved, and can create larger economic well-being of workers and staff and society
Benefit.
5th, the application of functional microorganism, not only increases the quality of former wine, and also have to the microecosystem in preparation room
There is adjustment effect, by the use of function bacterium, set up new, beneficial microecosystem has to further lifting former wine quality
Important impetus.
Embodiment
Embodiment 1：White wine function enzyme preparation is produced according to following steps
(1) mold species：Choose mould CGMCC 3.3928, CGMCC 3.4383, CGMCC 3.214, CCTCC
Any one in AF91012, CCTCC AF 91012, after strain inclined plane is activated, is eluted, somatic cells with sterilized water
Density takes spore suspension to be equipped with according to 40mL/100g accesses in solid medium, 3d is cultivated at 32 DEG C in 107/mL；Solid
Culture medium is by wheat and barley with mass ratio 9:1 mixing, adds water and moistens into aqueous 40%, the sterilizing that stirs is formed；
(2) yeast seeds：Choose saccharomycete CCTCC AY 91003, CCTCC AY 92023, CGMCC 2.3866,
Any one in CGMCC 2.3853, after strain inclined plane is activated, the bean sprout juice training of sterilizing is inoculated in sterile oese
Support in base, 28-30 DEG C of cultivation temperature, rotating speed 150r/min, cultivate 1d, saccharomycete somatic cells density is 106-107Individual/mL；Beans
Bud juice culture medium mass component：20% bean sprouts leachate, 2% glucose sugar, remaining water；
(3) bacteria culture：Choose bacterium CCTCC AB 13007, CCTCC AB 130020, CGMCC 1.934,
Any one in CGMCC1.813, after strain inclined plane is activated, the bean sprout juice culture of sterilizing is inoculated in sterile oese
In base, 37 DEG C of cultivation temperature cultivates 1d in rotating speed 150r/min shaking flasks, microorganism cell density is 109Individual/more than mL；
(4) mixing of function bacterium：Bacteria culture, yeast seeds and mold species in proportion 5:3:2 are combined, and are mixed
Function bacterium；
(5) function enzyme preparation：Material moistening first：By wheat and barley, a certain amount of warm water is sprayed, is about sprayed in 30 minutes
2 times；Then crush：The wheat moistened and barley are delivered into pulverizer by auger to be crushed, and according to wheat：Barley=
(90-95):(10-5) is mixed；Next connects bacterium spice：Cultured strain is linked on culture medium, the control of kind amount exists
0.5-1% (w/w)；Last briquetting, enters room cultivation, obtains function enzyme preparation.
Company has carried out functional enzyme formulation test to 10 groups of test(ing) plant respectively in September, 2013-2014 year 5,
1 is the results are shown in Table, (control group distinguishes only in the enzyme preparation used different, test group to average distillation yield from test group than control group
Function enzyme preparation be that with the addition of functional microorganism on the original Process ba- sis of control group enzyme preparation.) averagely improve 3.06%, it is excellent
Level wine rate averagely improves 11.64%, goes out capacity for liquor, vinosity lifting effect significantly, according to company's 1 ton of superfine wine, 20,000 yuan, 1 ton top grade
8000 yuan of calculating of wine, can bring significant economic benefit and social benefit for company every year.
1 10 test groups of table are compared with control group yield and quality
| Project | Testing Team (average) | Control group (average) |
| Standard wine (kg) | 101680 | 90183 |
| Top grade wine (kg) | 93764 | 71256 |
| Superfine wine (kg) | 870 | 650 |
| Distillation yield (%) | 39.40 | 36.34 |
| Top grade wine output capacity (%) | 92.16 | 80.52 |
| Sensory evaluation | Long tail is net, plentiful coordination | Tail is more prominent compared with net, style |
Embodiment 2：The application of white wine function enzyme preparation
Specifically used method：(1) after the fermented grain for going out pond is mixed according to a certain ratio with grain, uploading in rice steamer distillation；(2) go out rice steamer,
Airing：Fermented grain is poured on sickle and carries out closing heap plus slurry, is equably taped against with spade on sickle, air blower is opened and turns over sickle machine,
Duty is turned over duty and drawn 2-3 times, breaks up airing after egg group, thermometric and terminates；(3) add function enzyme preparation, mix and stir：Function enzyme preparation consumption
(bent grain ratio) 30%, enzyme-added production process to accomplish it is low sprinkle evenly paving, reduce the loss flown upward, and sickle turned over spade and mix thoroughly, simultaneously
Egg group is broken up with broom, this process is carried out 3-4 times；(4) pit entry fermentation：The fermented grain for mixing and stirring function enzyme preparation is transported into pit to carry out
Fermentation, and carry out pit entry time writing task.
Embodiment 3：White wine function enzyme preparation is produced according to following steps
Production method is specifically included：(1) by wheat and barley with mass ratio 90：10—95：After 5 mixing, barley is added small
Wheat gross mass 30%-35% water is mixed, and solid medium is made, and access 40-50mL concentration exists in every 100g solid mediums
107Individual/mL the spore suspensions of mould CGMCC 3.3928；(2) yeast CCTCC AY 91003 are activated, cultivated to cell concentration
106-107Individual/mL；(3) bacterium CCTCC AB 13007 are activated, cultivated to cell concentration 109Individual/more than mL；(4) will
Step 1,2,3 moulds prepared, yeast, bacterium, according to culture medium or nutrient solution mass ratio 2)：3：5) mix, obtain mixing work(
Can bacterium；(5) crushed after wheat and barley wetting, according to wheat：Barley=(90-95)：(10-5) is mixed, according still further to barley, small
(0.5-1%) inoculation mixed function bacterium of wheat gross mass, briquetting enters room cultivation, obtains function enzyme preparation.
The function enzyme preparation prepared by this step, which is used for liquor production, can improve distillation yield and top grade wine rate.
Embodiment 4：White wine function enzyme preparation is produced according to following steps
(1) mold species：Choose after mould CGMCC 3.3928, the slant activations of CGMCC 3.4383, with sterile washing
Take off, take spore suspension access to be equipped with solid medium, 3d is cultivated at 32 DEG C；Solid medium is by wheat bran and barley with matter
Amount compares 9:1 mixing, adds water and moistens into aqueous 40%, the sterilizing that stirs is formed；
(2) yeast seeds：After yeast CGMCC 2.3866, the bacterium slant activations of CGMCC 2.3853, connect with sterile
Plant ring to be inoculated in the bean sprouts medium of sterilizing, 28-30 DEG C of cultivation temperature, rotating speed 150r/min cultivates 1d；
(3) bacteria culture：After the slant activations of bacterium CGMCC 1.813, the beans of sterilizing are inoculated in sterile oese
In bud juice culture medium, 37 DEG C of cultivation temperature cultivates 1d in rotating speed 150r/min shaking flasks；
(4) mixing of function bacterium：Bacteria culture, yeast seeds and mold species in proportion 65:23:2 are combined, and are mixed
Close function bacterium；
(5) function enzyme preparation：Material moistening first：Wheat and barley are sprayed into a certain amount of water；Then crush：It is small by what is moistened
Wheat and barley are delivered to pulverizer by auger and crushed, and according to wheat：Barley=95：5 are mixed；Next connects bacterium and mixed
Material：Cultured strain is linked on culture medium, kind amount is controlled at 0.5-1% (w/w), makes in every 100g raw materials to contain after inoculation
There is mould 105-106Individual, yeast 105-106Individual, bacterium 108More than individual；Last briquetting, enters room cultivation, obtains function enzyme preparation.
The function enzyme preparation prepared by this step, which is used for liquor production, can improve distillation yield and top grade wine rate.
Embodiment 5：White wine function enzyme preparation is produced according to following steps
Step is as follows：(1) by wheat and barley with mass ratio 90：After 10 mixing, Resistance In Wheat And Barley gross mass 30%- is added
35% water is mixed, and solid medium is made, mould of the access 40-50mL concentration in 107/mL in every 100g solid mediums
Spore suspension；(2) by activated yeast, cultivate to cell concentration 106-107Individual/mL；(3) bacterium activated, cultivate dense to cell
Degree is 109Individual/more than mL；(4) by step 1,2,3 moulds prepared, yeast, bacterium, according to culture medium or nutrient solution mass ratio
2：3：5 mixing, obtain mixed function bacterium；(5) crushed after wheat and barley wetting, according to wheat：Barley=95：5 to 90：10 mix
Close, be inoculated with mixed function bacterium according still further to the 0.5-1% of barley, wheat gross mass, briquetting enters room cultivation, obtains function enzyme preparation.
Although the present invention is disclosed as above with preferred embodiment, it is not limited to the present invention, any to be familiar with this skill
The people of art, without departing from the spirit and scope of the present invention, can do various changes and modification, therefore the protection model of the present invention
Enclose being defined of being defined by claims.
Claims (4)
1. a kind of production method of function enzyme preparation, is the extra addition after the raw material material moistening step during enzyme preparation
The step of being inoculated with mixed function bacterium, makes to contain mould 10 in every 100g raw materials after inoculation5-106Individual, yeast 105-106Individual, bacterium
108More than individual；
Methods described is specifically：(1) it will be crushed after materials of wheat and barley wetting, be 95 according to wheat and barley mass ratio：5 to
90：10 ratio is mixed；(2) mixed function bacterium is inoculated with, makes to contain mould 10 in every 100g raw materials after inoculation5-106Individual, ferment
Mother 105-106Individual, bacterium 108More than individual；(3) briquetting after being inoculated with, enters room cultivation, obtains function enzyme preparation；
Methods described is specifically included：(1) by wheat and barley with mass ratio 90：10—95：After 5 mixing, Resistance In Wheat And Barley is added total
Quality 30%-35% water is mixed, and solid medium is made, and access 40-50mL concentration is 10 in every 100g solid mediums7
Individual/mL mycotic spore suspension；(2) by activated yeast, cultivate to cell concentration 106-107Individual/mL；(3) activate bacterium,
Culture is to cell concentration 109Individual/more than mL；(4) by step 1,2,3 moulds prepared, yeast, bacterium, according to culture medium or
Nutrient solution mass ratio 2：3：5 mixing, obtain mixed function bacterium；(5) crushed after wheat and barley wetting, according to wheat：Barley=
95：5 to 90：10 mixing, are inoculated with mixed function bacterium, briquetting enters room cultivation, obtained according still further to the 0.5-1% of barley, wheat gross mass
Function enzyme preparation；
The mould is aspergillus niger and/or aspergillus oryzae；The yeast is saccharomyces cerevisiae；The bacterium be bacillus licheniformis and/
Or bacillus subtilis.
2. according to the method described in claim 1, it is characterised in that the mould is 10 by concentration7Individual/mL spore suspension
Liquid is pressed per 100g solid mediums access 40-50mL, what culture was obtained for 3-5 days.
3. the function enzyme preparation that method is obtained according to claim 1.
4. application of the function enzyme preparation in terms of brewed spirit described in claim 3.
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| CN104762163B (en) * | 2015-04-08 | 2017-03-01 | 江苏洋河酒厂股份有限公司 | A kind of method preparing biological song |
| CN108866145B (en) * | 2018-06-01 | 2022-03-08 | 河南德邻生物制品有限公司 | Detection step for reducing IPEC-J2 cell apoptosis by saccharomyces cerevisiae and DON interaction and application thereof |
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| KR20100012727A (en) * | 2008-07-29 | 2010-02-08 | 배상면 | Method for preparing takju using germinated rice seed and method for preparing sparkling takju using the same |
| CN101503655B (en) * | 2009-03-17 | 2012-05-23 | 李家民 | Preparation of artificial pit mud for improving aged aroma of aroma type white spirit |
| CN102286322B (en) * | 2011-06-24 | 2013-03-06 | 泸州品创科技有限公司 | Composite microbial enzyme preparation and preparation method thereof |
| CN102766576B (en) * | 2012-07-19 | 2014-03-26 | 江南大学 | Brewing function oriented microbe combination method and application of combination bacterium in liquor-making industry |
| CN103146525B (en) * | 2013-03-07 | 2014-01-08 | 江苏洋河酒厂股份有限公司 | Production method of soft type composite multi-micro-function yeast |
| CN103865725B (en) * | 2014-03-31 | 2016-04-06 | 泰山酒业集团股份有限公司 | A kind of wine brewing uses the preparation method of space Sesame aroma type special wine liquor yeast |
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