CN104762167A - Mechanized production process for multi-strain yellow wine raw wheat koji - Google Patents
Mechanized production process for multi-strain yellow wine raw wheat koji Download PDFInfo
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Abstract
The invention discloses a mechanized production process for multi-strain yellow wine raw wheat koji and belongs to the technical field of brewing. The production process comprises the following steps: respectively processing the koji starters of Aspergillus niger CCTCC NO:M2015202 and Aspergillus oryzae CCTCC NO:M2015201, and simultaneously manufacturing the bacterium solution of Lactobacillus plantarum CCTCC NO:M2015118 and Lactobacillus hilgardii CGMCC No:8098; and crushing the wheat, and respectively inoculating the Aspergillus niger, the Aspergillus oryzae and the monascus koji starters in a disk starter making machine to obtain the yellow wine raw wheat koji with good characteristic. The mechanized production process has the characteristics of short fermenting time, high enzyme activity, easy culture and labor cost conservation.
Description
Technical field
The present invention relates to the raw wheat koji mechanical productive technology of a kind of multi-cultur es yellow rice wine, belong to brewing technical field.
Background technology
Brewing yellow rice wine process is mainly divided into hydrolysis and saccharification and 2 stages of zymamsis, and wheat koji is as the saccharifying agent in brewing yellow rice wine process, and its saccharifying enzyme system can degraded starch be that the small molecular sugar such as glucose, maltose assimilates for yeast and the generation wine that ferments; And the microbial metabolites accumulated in wheat koji also gives yellow rice wine with the local flavor of uniqueness, the raw wheat koji mouthfeel that therefore multi-cultur es symbiosis is obtained is more mellow plentiful, is significantly better than single bacterial classification yeast-making technology.Utilize natural microorganisms in the raw wheat koji production technique of existing yellow rice wine, and cultivate under field conditions (factors), production management controls entirely by rule of thumb, be subject to weather condition restriction, and the quality of production is very unstable.Although existing inoculation mould makes the report of ripe wheat koji, because bacterial classification is single, still need with raw wheat koji composite when ripe wheat koji uses, the good yellow rice wine of taste can be brewed.The invention discloses the raw wheat koji automatic production method of a kind of multi-cultur es yellow rice wine, to solve prior art problem.
Summary of the invention
For existing production technique problem, the object of the invention is to provide a kind of raw wheat koji preparation method of yellow rice wine of artificial inoculation, enter wheat koji functional microorganism by artificial inoculation, and cultivate control temperature and humidity by artificial climate, make the raw wheat koji of high quality yellow rice wine in the short period of time.
The invention provides the preparation method of the raw wheat koji of a kind of yellow rice wine.
Described method comprises: by wheat after fragmentation, in starter propagation machine, bent and plant lactobacillus Lactobacillusplantarum and lactobacillus hilgardii Lactobacillushilgardii bacterium liquid fully mix with the kind containing aspergillus niger Aspergillusniger, aspergillus oryzae Aspergillusoryzae, control by stages temperature humidity, the raw wheat koji of obtained yellow rice wine after 36-60h.
Described aspergillus niger is AspergillusnigerM5, and be preserved in China typical culture collection center on April 6th, 2015, preservation address is Wuhan, China Wuhan University, and deposit number is CCTCCNO:M2015202.The raw wheat koji of yellow rice wine is made in the screening of this strain bacterium by oneself from laboratory, fast growth.
Described aspergillus oryzae is AspergillusoryzaeM3, and be preserved in China typical culture collection center on April 6th, 2015, preservation address is Wuhan, China Wuhan University, and deposit number is CCTCCNO:M2015201.The raw wheat koji of yellow rice wine is made in the screening of this strain bacterium by oneself from laboratory, fast growth.
Described plant lactobacillus LactobacillusplantarumL10-2, be preserved in China typical culture collection center on March 15th, 2015, preservation address is Wuhan, China Wuhan University, and deposit number is CCTCCNO:M2015118.The screening of this strain bacterium is from laboratory self-control fermentation broth of yellow wine.
Described lactobacillus hilgardii is L.hilgardiiCGMCCNo.8098.Be preserved in China General Microbiological culture presevation administrative center on September 3rd, 2013, preservation address is Yard 1, BeiChen xi Road, Chaoyang District, Beijing City, Institute of Microorganism, Academia Sinica.The screening of this strain bacterium is from the rice milk (patent No. 201310407725.8) of ShaoXing,ZheJiang brewing yellow rice wine enterprise discharge.
Described method, in one embodiment of the present invention, is inoculate according to the percentage ratio accounting for wheat quality, wherein aspergillus niger kind song 1%, aspergillus oryzae kind song 0.8%, plant lactobacillus bacterium liquid 0.01%, lactobacillus hilgardii bacterium liquid 0.01%.
Described control by stages temperature humidity, in one embodiment of the present invention, refer to first control temperature 28 DEG C-36 DEG C, humidity is 100% cultivation 1d, then control temperature 30 DEG C-40 DEG C, humidity reduces to 95% gradually.
Described method, in one embodiment of the present invention, specifically: described method is inoculated according to the percentage ratio accounting for wheat quality, wherein aspergillus niger kind song 1%, aspergillus oryzae kind song 0.8%, plant lactobacillus bacterium liquid 0.01%, lactobacillus hilgardii bacterium liquid 0.01%, spread that the water yield is wheat quality 30%, fully mix rear control temperature 28 DEG C-36 DEG C, humidity is 100%, and every 12h turns over Qu Yici, quiescent culture 1d; Aerlbic culture 3d, temperature 30 DEG C-40 DEG C, humidity reduces to 95% gradually, and every 24h turns over Qu Yici; Bent rear discharging is turned in oven dry.
Described aspergillus niger kind is bent, aspergillus oryzae kind is bent, in one embodiment of the present invention, obtain by the following method: be inoculated on wort solid medium, 4-6d is cultivated in 27 DEG C-33 DEG C, sterilized water is inoculated in bran mass under being washed by spore, cultivate 4-6d for 27 DEG C-33 DEG C, regularly shake up, then enlarged culturing in the bent substratum (bran mass) of wheat bran kind is inoculated into according to the inoculum size of 1%, temperature is 28 DEG C-36 DEG C, and humidity is 100%, quiescent culture 1d, aerlbic culture 2d, cultivates and terminates rear obtained kind song.
Described plant lactobacillus bacterium liquid or lactobacillus hilgardii bacterium liquid, in one embodiment of the present invention, obtain by the following method: be inoculated in MRS liquid nutrient medium, 1d is cultivated at 30 DEG C-37 DEG C, be transferred to enlarged culturing 1d in anaerobic fermentation tank, culture temperature 30 DEG C-37 DEG C, cultivates and terminates rear obtained bacterium liquid.
Described starter propagation machine, in one embodiment of the present invention, is koji making disc machine.
The present invention also provides a kind of raw wheat koji obtained as stated above, can be directly used in brewing yellow rice wine process.
Beneficial effect of the present invention:
(1) to have fermentation time short for method of the present invention, and enzyme activity is high, is easy to cultivate, and not by weather effect, saves artificial feature.Utilize method of the present invention can make the raw wheat koji of high-quality, stay-in-grade yellow rice wine in the short period of time, the saccharogenic power of this song is 1325-1629mg (gh)
-1, liquefaction power is 9.3-10.2g (gh)
-1, water content is 7.2-9.5%, and acidity is 0.41-0.52gL
-1.The height that the saccharogenic power of raw wheat koji prepared by the inventive method and liquefaction power are prepared than traditional method, can not only reduce workload, save labour cost, and can save consumption, cost-saving for brewing yellow rice wine.
(2) the raw wheat koji of multi-cultur es yellow rice wine can be applied to brewing yellow rice wine process smoothly, and the finished product yellow rice wine difference that final ethanol concn, sugared content and pH and the raw wheat koji of tradition are applied is little.
Biomaterial preservation information
Aspergillus niger, Classification And Nomenclature is aspergillus niger M5AspergillusnigerM5, and be preserved in China typical culture collection center on April 6th, 2015, preservation address is Wuhan, China Wuhan University, and deposit number is CCTCCNO:M2015202.
Aspergillus oryzae, Classification And Nomenclature is Aspergillus oryzae M3 AspergillusoryzaeM3, and be preserved in China typical culture collection center on April 6th, 2015, preservation address is Wuhan, China Wuhan University, and deposit number is CCTCCNO:M2015201.
Plant lactobacillus, Classification And Nomenclature plant lactobacillus L10-2LactobacillusplantarumL10-2, be preserved in China typical culture collection center on March 15th, 2015, preservation address is Wuhan, China Wuhan University, and deposit number is CCTCCNO:M2015118.
Lactobacillus hilgardii is L.hilgardiiCGMCCNo.8098, is preserved in China General Microbiological culture presevation administrative center on September 3rd, 2013.
Embodiment
Substratum
Wort solid medium (wort 1L, agar powder 20g) is sub-packed in triangular flask, in 121 DEG C of sterilizing 20min, falls in eggplant bottle while hot, shelve inclined-plane after sterilizing.
Bran mass (wheat bran 1kg, water 1kg pile up material moistening 2h), loads 121 DEG C of sterilizing 20min in triangular flask or culture plate, for inoculation after cooling.Sterilized water is the NaCl concentration after sterilizing is the physiological saline of 0.9%.
MRS medium component: peptone 10g, extractum carnis 10g, yeast extract paste 5g, dibasic ammonium citrate 2g, K
2hPO
42g, MgSO
47H
2o0.1g, MnSO
4h
2o0.05g, glucose 20g, anhydrous sodium acetate 5g, tomato juice 250mL, tween 80 1.0mL, distilled water 1000mL, pH6.2-6.4,115 DEG C of sterilizing 20min.
Embodiment 1: the raw wheat koji automatic production method of multi-cultur es yellow rice wine of artificial inoculation:
Wort solid medium and bran mass is made according to method described in summary of the invention.
Get aspergillus niger AspergillusnigerCCTCCM2015202, aspergillus oryzae AspergillusoryzaeCCTCCM2015201 is inoculated in eggplant bottle wort solid medium respectively, cultivate 6 days at 27 DEG C.Respectively with spore under aseptic washing, make spore suspension.
Inoculate in triangular flask bran mass respectively by aspergillus niger, aspergillus oryzae spore suspension, cultivate 6 days at 27 DEG C, every 24h shakes up 1 time.
By the wheat bran first order seed of aspergillus niger, aspergillus oryzae according to 1% inoculum size inoculate bran mass enlarged culturing into Mold starter culturing machine (ZQB-50BJ type Mold starter culturing machine) respectively, control temperature is 28 DEG C, humidity is 100%, quiescent culture 1d, aerlbic culture 2d, cultivates and terminates rear obtained kind song.
Getting plant lactobacillus LactobacillusplantarumCCTCCM2015118 and lactobacillus hilgardii LactobacillushilgardiiCGMCCNo.8098 is inoculated in MRS liquid nutrient medium respectively, 1d is cultivated at 30 DEG C, be transferred to enlarged culturing 1d in anaerobic fermentation tank, culture temperature 30 DEG C, cultivates and terminates rear obtained plant lactobacillus bacterium liquid and lactobacillus hilgardii bacterium liquid respectively.
By wheat roll in wheat machine crush after, add 5t wheat shorts to (CM-10 type koji making disc machine) in koji making disc machine, add 0.5t aspergillus niger kind bent, 0.4t aspergillus oryzae kind is bent, 5kg plant lactobacillus bacterium liquid and 5kg lactobacillus hilgardii bacterium liquid, and mixing limit, limit is sprinkled into 1.5t water, control temperature 28 DEG C after abundant mixing, humidity 100%, quiescent culture 24h, middle turning Qu Yici.Aerlbic culture 72h afterwards, temperature 30 DEG C, humidity will be 95% gradually, and every 24h turns over Qu Yici.Dry, turn over bent rear discharging.
Saccharogenic power and liquefaction power measure with reference to " rice wine production technology " (Fu Jinquan work), acidity is with reference to yellow rice wine GB GB/T13662-2008, moisture determination is with reference to the mensuration GB5009.3-2010 of moisture in national food safety standard food, and the saccharogenic power obtaining this song is after measured 1629mg (gh)
-1, liquefaction power is 10.2g (gh)
-1, water content is 9.5%, and acidity is 0.52gL
-1.At present, raw wheat koji prepared by traditional method, saccharogenic power is 1000mg (gh)
-1, liquefaction power is 5g (gh)
-1, water content 6%, acidity 0.5gL
-1.Illustrate that effect prepared by the present invention has higher advantage in saccharogenic power and liquefaction power, The present invention reduces workload simultaneously.
Embodiment 2: the raw wheat koji automatic production method of multi-cultur es yellow rice wine of artificial inoculation
Wort solid medium and bran mass is made according to method described in summary of the invention.
Get aspergillus niger AspergillusnigerCCTCCM2015202, aspergillus oryzae AspergillusoryzaeCCTCCM2015201 is inoculated in eggplant bottle wort solid medium respectively, cultivate 4 days at 33 DEG C.Respectively with spore under aseptic washing, make spore suspension.
Inoculated respectively by the spore suspension of aspergillus niger, aspergillus oryzae in triangular flask bran mass, cultivate 4 days at 33 DEG C, every 24h shakes up 1 time.
By the wheat bran first order seed of aspergillus niger, aspergillus oryzae according to 1% inoculum size inoculate bran mass enlarged culturing into Mold starter culturing machine (ZQB-50BJ type Mold starter culturing machine) respectively, control temperature is 36 DEG C, humidity is 100%, quiescent culture 1d, aerlbic culture 2d, cultivates and terminates rear obtained kind song.
Getting plant lactobacillus LactobacillusplantarumCCTCCM2015118 and lactobacillus hilgardii LactobacillushilgardiiCGMCCNo.8098 is inoculated in MRS liquid nutrient medium respectively, 1d is cultivated at 37 DEG C, be transferred to enlarged culturing 1d in anaerobic fermentation tank, culture temperature 37 DEG C, cultivates and terminates rear obtained plant lactobacillus bacterium liquid and lactobacillus hilgardii bacterium liquid respectively.
By wheat roll in wheat machine crush after, add 5t wheat shorts to (CM-10 type koji making disc machine) in koji making disc machine, add 0.5t aspergillus niger kind bent, 0.4t aspergillus oryzae kind is bent, 5kg plant lactobacillus bacterium liquid and 5kg lactobacillus hilgardii bacterium liquid, and mixing limit, limit is sprinkled into 1.5t water, control temperature 36 DEG C after abundant mixing, humidity 100%, quiescent culture 24h, middle turning Qu Yici.Aerlbic culture 72h afterwards, temperature 40 DEG C, humidity will be 95% gradually, and every 24h turns over Qu Yici.Dry, turn over bent rear discharging.The saccharogenic power obtaining this song is after measured 1325mg (gh)
-1, liquefaction power is 9.3g (gh)
-1, water content is 7.2%, and acidity is 0.41gL
-1.
Embodiment 3: the raw wheat koji of multi-cultur es yellow rice wine is applied to brewing yellow rice wine
(1): by glutinous rice 30kg, water 36kg mixes, and 39 DEG C of insulation 14h, are separated rice with water;
(2): soaked sticky rice stewing to soft rotten without the white heart simultaneously again can whole grain not broken.
(3): take commercialization Angel yellow wine yeast 0.3kg, add in 3kg water, 38 DEG C of insulation 30min;
(4): step 2,3 gained materials are put into fermentor tank, adds water 45kg simultaneously, the raw wheat koji 1kg of the raw wheat koji of above-mentioned multi-cultur es yellow rice wine, stirs;
(5): control primary fermentation temperature 25 DEG C, ferment and cool to 16 DEG C after 7 days, ferment and terminate brewing yellow rice wine after 23 days.
Control group yellow rice wine adopts above-mentioned same process, just raw for multi-cultur es yellow rice wine wheat koji is changed to normally used raw wheat koji block in existing technique bent.The mensuration of reducing sugar is according to 3,5-dinitrosalicylic acid system (MillerGL.Use of dinitrosalicylic acidreagent for determination of reducing sugar [J] .Analytical chemistry, 1959,31 (3): 426-428.) carry out; Ethanol concn, pH value measure carries out according to GB/T13662-2008.
The fermenting process ginseng of the raw wheat koji of multi-cultur es yellow rice wine and existing raw wheat koji as shown in Table 1 and Table 2, illustrates that multi-cultur es yellow rice wine is given birth to wheat koji and can be applied to brewing yellow rice wine process smoothly, final ethanol concn, sugared content and pH and finished product yellow rice wine difference little.But multi-cultur es yellow rice wine raw wheat koji mechanized production technique can significantly reduce manually, shortens the koji time, and makes yeast making process not by weather effect, all can make throughout the year.
The raw wheat koji of table 1 multi-cultur es yellow rice wine is applied to brewing yellow rice wine fermenting process
Table 2 control group brewing yellow rice wine fermenting process
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. the raw wheat koji production method of multi-cultur es yellow rice wine, it is characterized in that, described method comprises: by wheat after fragmentation, in starter propagation machine, bent and plant lactobacillus and lactobacillus hilgardii bacterium liquid fully mix with the kind containing aspergillus niger, aspergillus oryzae, control by stages temperature humidity, the raw wheat koji of obtained yellow rice wine after 36-60h.
2. method according to claim 1, is characterized in that, described aspergillus niger is preserved in China typical culture collection center on April 6th, 2015, and deposit number is CCTCC NO:M 2015202; Described aspergillus oryzae is preserved in China typical culture collection center on April 6th, 2015, and deposit number is CCTCC NO:M 2015201; Described plant lactobacillus is preserved in China typical culture collection center on March 15th, 2015, and deposit number is CCTCC NO:M 2015118; Described lactobacillus hilgardii is preserved in China General Microbiological culture presevation administrative center on September 3rd, 2013, and deposit number is Lactobacillus hilgardii CGMCC No.8098.
3. method according to claim 1, is characterized in that, described method inoculates according to the percentage ratio accounting for wheat quality, wherein aspergillus niger kind song 1%, aspergillus oryzae kind song 0.8%, plant lactobacillus bacterium liquid 0.01%, lactobacillus hilgardii bacterium liquid 0.01%.
4. method according to claim 1, is characterized in that, described control by stages temperature humidity, and refer to first control temperature 28 DEG C-36 DEG C, humidity is 100% cultivation 1d, then control temperature 30 DEG C-40 DEG C, humidity reduces to 95% gradually.
5. method according to claim 1, it is characterized in that, described method is inoculated according to the percentage ratio accounting for wheat quality, wherein aspergillus niger kind song 1%, aspergillus oryzae kind song 0.8%, plant lactobacillus bacterium liquid 0.01%, lactobacillus hilgardii bacterium liquid 0.01%, spread that the water yield is wheat quality 30%, fully mix rear control temperature 28 DEG C-36 DEG C, humidity is 100%, and every 12h turns over Qu Yici, quiescent culture 1d; Aerlbic culture 3d, temperature 30 DEG C-40 DEG C, humidity reduces to 95% gradually, and every 24h turns over Qu Yici; Bent rear discharging is turned in oven dry.
6. method according to claim 1, it is characterized in that, described aspergillus niger kind is bent, aspergillus oryzae kind song obtains by the following method: be inoculated on wort solid medium, 4-6d is cultivated in 27 DEG C-33 DEG C, sterilized water is inoculated in bran mass under being washed by spore, cultivate 4-6d for 27 DEG C-33 DEG C, regularly shake up, then enlarged culturing in the bent substratum of wheat bran kind is inoculated into according to the inoculum size of 1%, temperature is 28 DEG C-36 DEG C, and humidity is 100%, quiescent culture 1d, aerlbic culture 2d, cultivates and terminates rear obtained kind song.
7. method according to claim 1, it is characterized in that, described plant lactobacillus bacterium liquid or lactobacillus hilgardii bacterium liquid obtain by the following method: be inoculated in MRS liquid nutrient medium, 1d is cultivated at 30 DEG C-37 DEG C, be transferred to enlarged culturing 1d in anaerobic fermentation tank, culture temperature 30 DEG C-37 DEG C, cultivates and terminates rear obtained bacterium liquid.
8. method according to claim 1, is characterized in that, described starter propagation machine is koji making disc machine.
9. according to the raw wheat koji that the arbitrary described method of claim 1-8 obtains.
10. the application of raw wheat koji in brewing yellow rice wine described in claim 9.
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