CN105176744A - Method for producing fen-flavor liquor through liquid state fermentation - Google Patents
Method for producing fen-flavor liquor through liquid state fermentation Download PDFInfo
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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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- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12H—PASTEURISATION, STERILISATION, PRESERVATION, PURIFICATION, CLARIFICATION OR AGEING OF ALCOHOLIC BEVERAGES; METHODS FOR ALTERING THE ALCOHOL CONTENT OF FERMENTED SOLUTIONS OR ALCOHOLIC BEVERAGES
- C12H6/00—Methods for increasing the alcohol content of fermented solutions or alcoholic beverages
- C12H6/02—Methods for increasing the alcohol content of fermented solutions or alcoholic beverages by distillation
Abstract
The invention discloses a method for producing fen-flavor liquor through liquid state fermentation and belongs to the technical field of liquor making. The method comprises the procedures of raw material pulverization, liquefaction and gelatinization, saccharification, fermentation and distillation, wherein the fermentation procedure comprises the steps of adding cooled saccharification liquor to a 4-6% of saccharomycetes culture solution and a 1-3% of lactic acid bacteria culture solution, conducting fermentation for 36-48 hours at the temperature of 30-35 DEG C, adding the mixture to a 0.5-1.5% of acetic bacteria culture solution, conducting fermentation for another 2-4 days, and subsequently conducting distillation. By means of the method, controllable liquid state fermentation is adopted in the liquor-making process, fermentation process parameters can be regulated and controlled at any moment according to the fermentation process, labor intensity is greatly lowered, the output and quality of the liquor are stabilized, and mechanized operation of liquor production is comprehensively achieved; meanwhile, in the liquor-making process, multiple mycelia obtained through pure culture are adopted to be subjected to synergic saccharification and fermentation together with commercialized multienzyme systems, the content of high flavor substances of liquor obtained through a solid state method is maintained, meanwhile, the liquor output rate of raw materials is raised by 10%-20%, the fermentation cycle is shortened by 4-6 days, and the grain-saving and consumption-reduction purposes of liquor production are achieved.
Description
Technical field:
The invention discloses a kind of production method of fen-flavor type white spirit, belong to brewing technical field.
Background technology:
Fen-flavor type white spirit take Fenyang wine as representative, its style and features be delicate fragrance pure, pure and sweet soft, naturally coordinate, aftertaste is refreshing clean.Its main body flavour ingredient is ethyl acetate, forms compound fragrance with appropriate lactic acid acetic acid etc.
Scent type yeast wine wine-making technology feature is " steamed scarfing cinder, cylinder fermentation, steamed secondary clear ".Namely the raw material jowar after treated removal of impurities, pulverizes disposable afterwards feeding intake, carries out boiling separately, then ferment in the pithos being embedded in underground, and fermenting-ripening wine unstrained spirits becomes and loses grain after steaming and adding koji fermentation, distillation after drinking again.
Such as: the patent No. is disclose in the patent of invention " five grain fen-flavor type white spirits and preparation method thereof " of ZL201210330639.7 to adopt the liquor-making raw material of the clear stubble Daqu of raw material to Chinese sorghum, rice, glutinous rice, wheat and maize composition to carry out the method for fermentation for fen-flavor type white spirit, first the method prepares clear stubble Daqu, then carry out diastatic fermentation after being mixed in ground cylinder with clear stubble Daqu by liquor-making raw material, then distill.Wherein yeast making process also to experience after raw material and wheat bran co-grinding are made curved billet upper mould-dry in the air mould-play damp fire-big fire-rear fire-song that dries in the air-support the multiple working procedures such as song, more than 15-20 consuming time, sky just can complete fermentation.
Visible, the subject matter that the making method of traditional fen-flavor type white spirit exists has:
One, be adopt ground cylinder solid state fermentation, fermentation volume is little, and labour intensity hand-manipulated is large, in brewed spirit, least easily realize mechanized operation;
Two, be in solid state fermentation white wine, to use the auxiliary materials such as a large amount of rice husks as stopping composition and raising agent, the material that furfural, methyl alcohol, native olfactorin etc. affect liquor flavor quality can be produced in process of production, likely bring pesticide residue material in addition, there is potential safety hazard;
Three, be white spirit by solid state method fermentation, fermentation materials enters cylinder or namely uncontrollable after entering cellar for storing things, impact by envrionment conditions is larger, often cause the shakiness of white wine output and quality, and in the quality standard of fen-flavor type white spirit, general requirement ethyl acetate content is greater than content of ethyl lactate guarantee " delicate fragrance is pure ", this just requires to brewage in operation strictly to control sanitary condition, otherwise content of ethyl lactate is often higher than ethyl acetate, particularly the summer produces especially true.
In addition, the appropriate active dry yeast of normal use (ADY) in scent type white spirit by solid state method is produced, although like this can Partial cleansing fermentation system, control the content of ethyl lactate in the growth of milk-acid bacteria and white wine, but common yeast saccharomyces cerevisiae can produce more higher alcohols in growth metabolism process, finally cause senior too high levels, goods wine quality declines.
The patent No. is that to disclose a strain deposit number be the saccharomyces cerevisiae engineered yeast of CGMCCNo.4350 to the patent of invention " a kind of Saccharomyces cerevisiae genetic engineering bacteria with high ester yield and construction process thereof " of ZL201110094875.9, this bacterial strain is by selecting the PGK1 coming from yeast saccharomyces cerevisiae as promotor, while process LAN yeast saccharomyces cerevisiae coding alcohol acetyltransferase ATF1 gene, the IAH1 gene knockout of ester hydrolase of encoding in genes of brewing yeast group is obtained, compared with initial Wine brewing yeast strain, after using this bacterial strain to simulate yellow wine fermentation, primary isoamyl alcohol content reduces about 50%, ethyl acetate content improves 20 times nearly, the content of Isoamyl Acetate FCC brings up to 100mg/L, Sucrose Acetate ester content brings up to 5 ~ 7mg/L, after simulation liquor fermentation, total ester improves 4 times, and wherein ethyl acetate improves nearly 35 times, produces provide strain excellent for wine industry.
Therefore, the object of this invention is to provide a kind of method of novel liquid fermentative production fen-flavor type white spirit.Brewing process adopts controlled liquid state fermentation on the one hand, can regulate and control fermentation parameter at any time, greatly reduce labor intensity, stablize white wine quantity and quality, the mechanized operation of round Realization liquor production according to fermenting process situation; In brewing process, adopt many fungus strains of purebred cultivation (yeast, milk-acid bacteria, acetic bacteria etc.) and commercialization multienzyme system (α-amylase, saccharifying enzyme, proteolytic enzyme etc.) cooperative saccharification to ferment on the other hand, while maintenance white spirit by solid state method height flavour substances content, increase substantially liquor ratio of raw material, shorten fermentation period, realize liquor production joint grain consumption reduction.
Summary of the invention:
To achieve these goals, the invention provides a kind of method that fen-flavor type white spirit is produced in liquid state fermentation, described method comprises: raw material pulverizing, liquefaction gelatinization, saccharification, fermentation and distilation steps, and described fermentation step is as follows:
The converted mash of 25-35 DEG C will be cooled to, meet yeast nutrient solution 4-6% (volume ratio), lactic acid bacteria culture solution 1-3% (volume ratio), acetic bacteria nutrient solution 0.5-1.5% (volume ratio) is met after 30-35 DEG C of fermentation 36-48h, 28-30 DEG C, continue fermentation 2-4 days, residual reducing sugar drops to 0.10 ~ 0.3g/100mL, fermentation ends when alcoholic strength reaches 10%-12% (V), distills subsequently.
Described yeast is CGMCCNo.4350;
Described milk-acid bacteria is CICC6006 or other bacterium;
Described acetic bacteria is CICC7010 or other bacterium;
Described raw material is at least one in Chinese sorghum or corn;
Preferably, described raw material is corn and jowar, and the mass ratio of corn and jowar is 3:1;
Described liquefaction cooking step is: add water after raw material pulverizing making beating, and the Thermostable α-Amylase of every gram of raw material interpolation 3-6U is heated to 85-90 DEG C, maintains 0.5-2h at this temperature.Be warmed up to 115-125 DEG C of gelatinization after abundant reaction, obtain dextrin;
The addition of water when pulling an oar that adds water is 2.5-4.0 times of raw material;
Described saccharification step is: dextrin is cooled to 55-65 DEG C, and every gram of raw material adds saccharifying enzyme 120-180U, insulation 15-25min; Be cooled to 35-45 DEG C, every gram of raw material adds 15-30U aspartic protease, cools for subsequent use after keeping 10-20min;
Described distilation steps is: the karusen of fermentation gained is added suitable quantity of water dilution, then adds the wine tail of previous distillation, add thermal distillation, foreshot, base wine, wine tail access separately.
Beneficial effect:
1, the present invention adopts novel liquid fermentative production fen-flavor type white spirit, and fermenting process is controlled, can regulate and control fermentation parameter at any time, greatly reduce labor intensity, stablize white wine quantity and quality according to fermenting process situation, the mechanized operation of round Realization liquor production.
2, in brewing process, adopt many fungus strains of purebred cultivation (yeast, milk-acid bacteria, acetic bacteria etc.) and commercialization multienzyme system (α-amylase, saccharifying enzyme, proteolytic enzyme etc.) cooperative saccharification to ferment, while maintenance white spirit by solid state method height flavour substances content, improve liquor ratio of raw material 10%-20%, shorten fermentation period to 4-6 days, realize liquor production joint grain consumption reduction.
3, the colourless or micro-Huang of the method for the invention products obtained therefrom, limpid transparent, no suspended substance; Delicate fragrance is pure, has the compound fragrance based on ethyl acetate; The soft harmony of wine body, sweet refreshing clean, pleasant impression is long; Tool fen-flavor type white spirit typical style.
4, the method for the invention products obtained therefrom (base wine) ethanol content 60.0-65.0% (V), total acid (with acetometer) 0.10-0.40g/L, total ester (in ethyl acetate) 3.0-5.0g/L, ethyl acetate >=2.5g/L, solid substance≤0.5g/L, total ester content meets or exceeds solid state process Daqu quality liquor level (by GB/T10781.2-2006).
5, rice husk is not used to make auxiliary material in production process, the bad flavor material such as furfural, methyl alcohol, native olfactorin can be eliminated in Traditional Method production process on the impact of quality of white spirit, eliminate the pesticide residue material may brought into owing to using rice husk in a large number except Traditional Method in addition, thus improve the quality of finished wine.
6, after fen-flavor type white spirit brewing process realizes automatization and mechanized operation, fermentation period (two take turns) foreshortened to about 7 days from 2 × 28 days, and the labour productivity of brew house can improve more than 20 times.
Figure of description:
The novel liquid fermentative production fen-flavor type white spirit production technological process of Fig. 1.
Embodiment:
Embodiment 1: the test-results of different fermentations time
1. raw material pulverizing
High-grade maize 2.8kg, pulverizes, wherein should account for more than 60% by 20 mesh sieve hole persons.
2. liquefaction gelatinization
Raw material after pulverizing adds water 9L, and making beating, every gram of raw material adds Thermostable α-Amylase 5U, stirs evenly, and is heated to 90 DEG C, maintains 1h at this temperature under whipped state.Continue heating, at 0.1MPa, gelatinization 60min at 121 DEG C, obtain dextrin.
3. saccharification
Dextrin is cooled to 60 DEG C, adds saccharifying enzyme 150U/g raw material, insulation saccharification 20min; Be cooled to 40 DEG C, Plus acidic proteolytic enzyme 20U/g raw material, maintain after 15min, be cooled to 30 DEG C for subsequent use.
4. ferment
Converted mash is cooled to 30 DEG C, connect yeast CGMCCNo.4350 nutrient solution 5% (volume ratio), milk-acid bacteria CICC6006 nutrient solution 2% (volume ratio), 30-35 DEG C ferments 2 days, connect acetic bacteria CICC7010 nutrient solution 1% (volume ratio), control temperature 28-30 DEG C, continue fermentation 2-4 days, total fermentation period is 4-6 days.Fermentation results is in table 1, and from result, total fermentation period was advisable with 4 to 5 days.
The test-results in table 1 different fermentations cycle
Note: 1. fermentation period refers to total fermentation time; 2. total ester refers to ethyl acetate, ethyl lactate, isoamyl acetate, isobutyl acetate sum; 3. higher alcohols is made a comment or criticism propyl alcohol, isopropylcarbinol, primary isoamyl alcohol, phenylethyl alcohol sum; 4. total acid presses acetometer.
Embodiment 2: the test-results of different material ratio
1. raw material pulverizing
After pulverizing, high-grade maize powder and sorghum flour (should account for more than 60% by 20 mesh sieve hole persons) 2.8kg altogether, in the ratio of 0:1,1:3,1:1,3:1,1:0, carries out the test of different ratios of raw materials.
2. liquefaction gelatinization
Raw material after pulverizing adds water 9L, and making beating, every gram of raw material adds Thermostable α-Amylase 5U, stirs evenly, and is heated to 90 DEG C, maintains 1h at this temperature under whipped state.Continue heating, at 0.1MPa, gelatinization 60min at 121 DEG C, obtain dextrin.
3. saccharification
Dextrin is cooled to 60 DEG C, adds saccharifying enzyme 150U/g raw material, insulation saccharification 20min; Be cooled to 40 DEG C, Plus acidic proteolytic enzyme 20u/g raw material, maintain after 15min, be cooled to 30 DEG C for subsequent use.
4. ferment
Converted mash is cooled to 30 DEG C, connects yeast CGMCCNo.4350 nutrient solution 5%, milk-acid bacteria CICC6006 nutrient solution 2%, 30-35 DEG C fermentation 2 days; Connect acetic bacteria CICC7010 nutrient solution 1%, control temperature 30 DEG C, continue fermentation 3 days, total fermentation period is 5 days.
5. distill
Karusen adds suitable quantity of water and is diluted to cumulative volume 15L (comprising the wine tail of distillation last time) left and right, and heating starts distillation, gets fore-running foreshot 50mL; Continue distillation and connect wine, until the ethanol content of mixing wine liquid is 63% (V) left and right, this is base wine; Be wine tail later, access separately.The detected result of different material ratio gained base wine is in table 2, and from result, different material ratio is not very large on the impact of fermentation results, and during corn large percentage, the yield of liquor is higher, and higher alcohols content is slightly low, totally sees with corn: jowar=3:1 is advisable.
The detected result of table 2 difference point wine with dregs fermentation ratio gained base wine
Embodiment 3: a kind of method of novel liquid fermentative production fen-flavor type white spirit
1, raw material pulverizing
Get high quality sorghum 2.8kg, be crushed to more than 60% by 20 mesh sieves;
2, liquefaction gelatinization
Raw material after pulverizing adds the water of 2.8 times, and making beating, every gram of raw material adds Thermostable α-Amylase 4U, stirs evenly, and is heated to 85 DEG C, maintains 1h at this temperature under whipped state.Continue heating, at 0.1MPa, gelatinization 60min at 121 DEG C, obtain dextrin
3, saccharification
Dextrin is cooled to 55 DEG C, adds saccharifying enzyme 120U/g, insulation saccharification 15min; Be cooled to 35 DEG C, Plus acidic proteolytic enzyme 15u/g, maintain after 10min, be cooled to 25 DEG C for subsequent use;
4, ferment
The converted mash of 25 DEG C will be cooled to, connect yeast nutrient solution 4%, lactic acid bacteria culture solution 1%, acetic bacteria nutrient solution 0.5% is connect after 30 DEG C of fermentation 36h, control temperature 28 DEG C, continue fermentation 2 days, residual reducing sugar drops to 0.10 ~ 0.3g/100mL, alcoholic strength reaches 10 (V) left and right, fermentation ends;
Described yeast is a strain high ester yield yeast saccharomyces cerevisiae, and be numbered CGMCCNo.4350, cultural method is as follows:
(1) first order seed is cultivated
With the bent juice substratum of 12Bx wort or rice for seed culture medium, two rings inoculated by slant strains test tube, liquid amount 30%, at pH5.0, cultivate 36h under 28 DEG C of conditions, and between incubation period, every 6h shakes once.
(2) secondary seed is cultivated
With corn powder saccharification liquid substratum, concentration 12Bx, pH5.0, liquid amount 50%, for subsequent use after sterilizing.Inoculum size is that namely 5%, 28 DEG C of cultivation 16h obtain yeast nutrient solution, and between incubation period, every 2h shake once.Cell count reaches 1.2 hundred million/ml, sprouts more than 15%, without dead cell, without miscellaneous bacteria, obtains high ester yield yeast saccharomyces cerevisiae bacteria culture fluid.
The preparation method of described corn powder saccharification liquid substratum is as follows:
(1) gelatinization liquefaction: with the water making beating of about 3 times after crush maize, every gram of Semen Maydis powder adds Thermostable α-Amylase 3U, under whipped state, heat to 85 DEG C, at this temperature insulation liquefaction 10min, sealed cans, continue to be heated to gauge pressure 0.15MPa, pressurize 20 minutes, naturally cooling to gauge pressure is zero, and can opening is cooled to about 60 DEG C.
(2) saccharification: every gram of corn adds saccharifying enzyme 100U, stir 15min, then 55 DEG C of insulations, saccharification 2h, stirs once about period per half an hour, makes β-amylose rate reach 60%, obtains saccharified liquid;
(3) substratum preparation: saccharified liquid is diluted with water to 13Bx, adjusts pH to 5.0, heats to 100 DEG C, cool for subsequent use after sterilization 5 ~ 10min;
Described milk-acid bacteria is Lactobacterium acidophilum, and deposit number is CICC6006, and cultural method is:
(1) first order seed is cultivated
Slant strains is inoculated in the 250mL triangular flask that 50mLMRS liquid nutrient medium is housed, and 28 DEG C of static gas wave refrigerator 24h, pH are 4.0;
(2) secondary seed is cultivated
Described corn gelatinization liquid culture medium is diluted to 12Bx, adds 1% wheat root powder, 110 DEG C of sterilizing 30min, namely obtain lactic acid bacteria culturing medium after cooling, connect first order seed 10% (V), 28 DEG C of static gas wave refrigerator 12h, lactic acid content reaches about 15g/L, obtains lactic acid bacteria culture solution;
Described acetic bacteria deposit number CICC7010, the concrete preparation method of nutrient solution is as follows:
(1) first order seed is cultivated
Substratum: 5Bx wort 1000mL, adds magnesium sulfate 0.2%, yeast extract paste 0.5%, potassium primary phosphate 0.3%, glucose 2%, pH nature, after 0.6kg/cm sterilizing 40min, aseptic technique adds 95% alcohol 2%, mixes for subsequent use;
The acetic bacteria slant strains that picking one ring activates, is inoculated in the triangular flask of the 250mL that 100mL seed culture medium is housed, 30 DEG C, and 180r/min shaking table cultivates 24-36h, below pH4.0;
(2) secondary seed is cultivated
Substratum: glucose 20g, yeast extract paste 10g, water 750mL, after 115 DEG C of sterilizing 20min, aseptic technique adds the wine tail 250mL of ethanol content 20% (V), shakes up, and obtains cumulative volume 1000mL, ethanol content is the substratum of 5% (v);
Connect first order seed 10%, 30 DEG C, 180r/min shaking culture 4d, acetic acid content reaches 30g/L;
5, distill
Karusen adds suitable quantity of water and is diluted to wine degree 10% (V) left and right, then adds the wine tail of distillation last time, and heating starts distillation, gets fore-running foreshot 1 ~ 2%; Continue distillation and connect wine, until the ethanol content of mixing wine liquid is 63% (V) left and right, this is base wine; Be wine tail later, access separately.Gained base wine correlation parameter is as table 3:
The detected result of table 3 embodiment 3 gained base wine
Embodiment 4: a kind of method of novel liquid fermentative production fen-flavor type white spirit
1, raw material pulverizing
Get high quality sorghum 0.7kg, corn 2.1kg, be crushed to more than 60% by 20 mesh sieves;
2, liquefaction gelatinization
Raw material after pulverizing adds 3 times of water, and making beating, every gram of raw material adds Thermostable α-Amylase 5U, stirs evenly, and is heated to 90 DEG C, maintains 1h at this temperature under whipped state.Continue heating, at 0.1MPa, gelatinization 60min at 121 DEG C, obtain dextrin;
3, saccharification
Dextrin is cooled to 60 DEG C, adds saccharifying enzyme 150U/g, insulation saccharification 20min; Be cooled to 40 DEG C, Plus acidic proteolytic enzyme 20u/g, maintain after 15min, be cooled to 30 DEG C for subsequent use;
4, ferment
To the converted mash of 30 DEG C be cooled to, connect yeast nutrient solution 5%, lactic acid bacteria culture solution 2%, 32 DEG C of fermentations connect acetic bacteria nutrient solution 1%, control temperature 30 DEG C after 2 days, continued fermentation 3 days, residual reducing sugar drops to 0.10 ~ 0.3g/100mL, and alcoholic strength reaches 12% (V), fermentation ends;
Described yeast is a strain high ester yield yeast saccharomyces cerevisiae, and be numbered CGMCCNo.4350, cultural method is as follows:
(1) first order seed is cultivated
With the bent juice substratum of 12Bx wort or rice for seed culture medium, two rings inoculated by slant strains test tube, liquid amount 30%, at pH5.2, cultivate 40h under 30 DEG C of conditions, and between incubation period, every 8h shakes once.
(2) secondary seed is cultivated
With corn powder saccharification liquid substratum, concentration 14Bx, pH5.2, liquid amount 50%, for subsequent use after sterilizing.Inoculum size is that namely 8%, 30 DEG C of cultivation 20h obtain yeast nutrient solution, and between incubation period, every 3h shake once.Cell count reaches 1.8 hundred million/ml, sprouts more than 15%, without dead cell, without miscellaneous bacteria, obtains high ester yield yeast saccharomyces cerevisiae bacteria culture fluid.
The preparation method of described corn powder saccharification liquid substratum is as follows:
(1) gelatinization liquefaction: with the water making beating of about 4 times after crush maize, every gram of Semen Maydis powder adds Thermostable α-Amylase 4U, under whipped state, heat to 90 DEG C, at this temperature insulation liquefaction 15min, sealed cans, continue to be heated to gauge pressure 0.15MPa, pressurize 25 minutes, naturally cooling to gauge pressure is zero, and can opening is cooled to about 60 DEG C.
(2) saccharification: every gram of corn adds saccharifying enzyme 120U, stir 15min, then 60 DEG C of insulations, saccharification 2.5h, stirs once about period per half an hour, makes β-amylose rate reach 60%, obtains saccharified liquid;
(3) substratum preparation: saccharified liquid is diluted with water to 14Bx, adjusts pH to 5.0, heats to 100 DEG C, cool for subsequent use after sterilization 10min;
Described milk-acid bacteria is Lactobacterium acidophilum, and deposit number is CICC6006, and cultural method is:
(1) first order seed is cultivated
Slant strains is inoculated in the 250mL triangular flask that 50mLMRS liquid nutrient medium is housed, and 30 DEG C of static gas wave refrigerator 30h, pH are 4.0;
(2) secondary seed is cultivated
Described corn gelatinization liquid culture medium is diluted to 12Bx, adds 1% wheat root powder, 110 DEG C of sterilizing 30min, namely obtain lactic acid bacteria culturing medium after cooling, connect first order seed 10% (V), 30 DEG C of static gas wave refrigerator 15h, lactic acid content reaches about 15g/L, obtains lactic acid bacteria culture solution;
Described acetic bacteria deposit number CICC7010, the concrete preparation method of nutrient solution is as follows:
(1) first order seed is cultivated
Substratum: 5Bx wort 1000mL, adds magnesium sulfate 0.2%, yeast extract paste 0.5%, potassium primary phosphate 0.3%, glucose 2%, pH nature, after 0.6kg/cm sterilizing 40min, aseptic technique adds 95% alcohol 3%, mixes for subsequent use;
The acetic bacteria slant strains that picking one ring activates, is inoculated in the triangular flask of the 250mL that 100mL seed culture medium is housed, 30 DEG C, and 180r/min shaking table cultivates 30h, pH4.0;
(2) secondary seed is cultivated
Substratum: glucose 20g, yeast extract paste 10g, water 750mL, after 115 DEG C of sterilizing 20min, aseptic technique adds the wine tail 250mL of ethanol content 20% (V), shakes up, and obtains cumulative volume 1000mL, ethanol content is the substratum of 5% (v);
Connect first order seed 10%, 30 DEG C, 180r/min shaking culture 5d, acetic acid content reaches 35g/L;
5, distill
Karusen adds suitable quantity of water and is diluted to wine degree 10% (V) left and right, then adds the remaining wine tail of distillation last time, and heating starts distillation, gets fore-running foreshot 1 ~ 2%; Continue distillation and connect wine, until the ethanol content of mixing wine liquid is 63% (V) left and right, this is base wine; Be wine tail later, access separately.Gained base wine correlation parameter as table, 4
The detected result of table 4 embodiment 4 gained base wine
Embodiment 5: a kind of method of novel liquid fermentative production fen-flavor type white spirit
1, raw material pulverizing
Get high-grade maize 2.8kg, be crushed to more than 60% by 20 mesh sieves;
2, liquefaction gelatinization
Raw material after pulverizing adds 3.2 times of water, and making beating, every gram of raw material adds Thermostable α-Amylase 6U, stirs evenly, and is heated to 90 DEG C, maintains 2h at this temperature under whipped state.Continue heating, at 0.1MPa, gelatinization 60min at 121 DEG C, obtain dextrin
3, saccharification
Dextrin is cooled to 65 DEG C, adds saccharifying enzyme 180U/g, insulation saccharification 25min; Be cooled to 45 DEG C, Plus acidic proteolytic enzyme 25u/g, maintain after 20min, be cooled to 35 DEG C for subsequent use;
4, ferment
To the converted mash of 35 DEG C be cooled to, connect yeast nutrient solution 6%, lactic acid bacteria culture solution 3%, 35 DEG C of fermentations connect acetic bacteria nutrient solution 1.5%, control temperature 30 DEG C after 2 days, continued fermentation 4 days, residual reducing sugar drops to 0.10 ~ 0.3g/100mL, and alcoholic strength reaches 12% (V), fermentation ends;
Described yeast is a strain high ester yield yeast saccharomyces cerevisiae, and be numbered CGMCCNo.4350, cultural method is as follows:
(1) first order seed is cultivated
With the bent juice substratum of 12Bx wort or rice for seed culture medium, two rings inoculated by slant strains test tube, liquid amount 30%, at pH5.4, cultivate 48h under 30 DEG C of conditions, and between incubation period, every 8h shakes once.
(2) secondary seed is cultivated
With corn powder saccharification liquid substratum, concentration 14Bx, pH5.4, liquid amount 50%, for subsequent use after sterilizing.Inoculum size is that namely 10%, 30 DEG C of cultivation 20h obtain yeast nutrient solution, and between incubation period, every 4h shake once.Cell count reaches 2.0 hundred million/ml, sprouts more than 15%, without dead cell, without miscellaneous bacteria, obtains high ester yield yeast saccharomyces cerevisiae bacteria culture fluid.
The preparation method of described corn powder saccharification liquid substratum is as follows:
(1) gelatinization liquefaction: with the water making beating of about 5 times after crush maize, every gram of Semen Maydis powder adds Thermostable α-Amylase 4U, under whipped state, heat to 90 DEG C, at this temperature insulation liquefaction 15min, sealed cans, continue to be heated to gauge pressure 0.15MPa, pressurize 30 minutes, naturally cooling to gauge pressure is zero, and can opening is cooled to about 60 DEG C.
(2) saccharification: every gram of corn adds saccharifying enzyme 150U, stir 15min, then 62 DEG C of insulations, saccharification 3h, stirs once about period per half an hour, makes β-amylose rate reach 60%, obtains saccharified liquid;
(3) substratum preparation: saccharified liquid is diluted with water to 14Bx, adjusts pH to 5.0, heats to 100 DEG C, cool for subsequent use after sterilization 10min;
Described milk-acid bacteria is Lactobacterium acidophilum, and deposit number is CICC6006, and cultural method is:
(1) first order seed is cultivated
Slant strains is inoculated in the 250mL triangular flask that 50mLMRS liquid nutrient medium is housed, and 30 DEG C of static gas wave refrigerator ~ 36h, pH are 3.5;
(2) secondary seed is cultivated
Described corn gelatinization liquid culture medium is diluted to 12Bx, adds 1% wheat root powder, 110 DEG C of sterilizing 30min, namely obtain lactic acid bacteria culturing medium after cooling, connect first order seed 10% (V), 30 DEG C of static gas wave refrigerator 16h, lactic acid content reaches about 15g/L, obtains lactic acid bacteria culture solution;
Described acetic bacteria deposit number CICC7010, the concrete preparation method of nutrient solution is as follows:
(1) first order seed is cultivated
Substratum: 5Bx wort 1000mL, adds magnesium sulfate 0.2%, yeast extract paste 0.5%, potassium primary phosphate 0.3%, glucose 2%, pH nature, after 0.6kg/cm sterilizing 40min, aseptic technique adds 95% alcohol 3%, mixes for subsequent use;
The acetic bacteria slant strains that picking one ring activates, is inoculated in the triangular flask of the 250mL that 100mL seed culture medium is housed, 30 DEG C, and 180r/min shaking table cultivates 36h, pH3.5;
(2) secondary seed is cultivated
Substratum: glucose 20g, yeast extract paste 10g, water 750mL, after 115 DEG C of sterilizing 20min, aseptic technique adds the wine tail 250mL of ethanol content 20% (V), shakes up, and obtains cumulative volume 1000mL, ethanol content is the substratum of 5% (v);
Connect first order seed 10%, 30 DEG C, 180r/min shaking culture 5d, acetic acid content reaches 40g/L;
5, distill
Karusen adds suitable quantity of water and is diluted to wine degree 10% (V) left and right, then adds and distilled remaining wine tail last time, and heating starts distillation, gets fore-running foreshot 1 ~ 2%; Continue distillation and connect wine, until the ethanol content of mixing wine liquid is 63% (V) left and right, this is base wine; Be wine tail later, access separately.Gained base wine correlation parameter is as table 5
Table 5: the detected result of embodiment 5 gained base wine
Claims (10)
1. a method for fen-flavor type white spirit is produced in liquid state fermentation, and it is characterized in that, described method comprises: raw material pulverizing, liquefaction gelatinization, saccharification, fermentation and distilation steps, and described fermentation step is as follows:
The converted mash of 25-35 DEG C will be cooled to, meet yeast nutrient solution 4-6%, lactic acid bacteria culture solution 1-3%, acetic bacteria nutrient solution 0.5-1.5% is met after 30-35 DEG C of fermentation 36-48h, 28-30 DEG C, continue fermentation 2-4 days, residual reducing sugar drops to 0.10 ~ 0.3g/100mL, fermentation ends when alcoholic strength reaches 10%-12% (V), distills subsequently.
2. the method for fen-flavor type white spirit is produced in a kind of liquid state fermentation as claimed in claim 1, it is characterized in that: described yeast is CGMCCNo.4350.
3. the method for fen-flavor type white spirit is produced in a kind of liquid state fermentation as claimed in claim 1 or 2, it is characterized in that: described milk-acid bacteria is CICC6006.
4. the method for fen-flavor type white spirit is produced in a kind of liquid state fermentation as claimed in claim 1 or 2, it is characterized in that: described acetic bacteria is CICC7010.
5. the method for fen-flavor type white spirit is produced in a kind of liquid state fermentation as claimed in claim 1, it is characterized in that: described raw material is at least one in Chinese sorghum or corn.
6. the method for fen-flavor type white spirit is produced in a kind of liquid state fermentation as described in claim 1 or 5 any one, and it is characterized in that: described raw material is corn and jowar, the mass ratio of corn and jowar is 3:1.
7. the method for fen-flavor type white spirit is produced in a kind of liquid state fermentation as described in claim 1,2 or 5 any one, it is characterized in that: described liquefaction gelatinization is specially: add water after raw material pulverizing making beating, the Thermostable α-Amylase of every gram of raw material interpolation 3-6U is heated to 85-90 DEG C, maintain 0.5-2h at this temperature, be warmed up to 115-125 DEG C of gelatinization after abundant reaction, obtain dextrin;
Described add water making beating time water add volume be the 2.5-4.0 of raw materials quality doubly.
8. the method for fen-flavor type white spirit is produced in a kind of liquid state fermentation as described in claim 1,2 or 5 any one, and it is characterized in that: described saccharification step is: dextrin is cooled to 55-65 DEG C, every gram of raw material adds saccharifying enzyme 120-180U, insulation 15-25min; Be cooled to 35-45 DEG C, every gram of raw material adds 15-30U aspartic protease, cools for subsequent use after keeping 10-20min.
9. the method for fen-flavor type white spirit is produced in a kind of liquid state fermentation as described in claim 1,2 or 5 any one, it is characterized in that: described distilation steps is: the karusen of fermentation gained is added suitable quantity of water dilution, add the wine tail of previous distillation again, add thermal distillation, foreshot, base wine, wine tail access separately.
10. the method for fen-flavor type white spirit is produced in a kind of liquid state fermentation as claimed in claim 1, it is characterized in that: described fermentation step is as follows:
(1) raw material pulverizing
Get high quality sorghum and corn, Chinese sorghum and corn mass ratio are 1:3, are crushed to more than 60% by 20 mesh sieves;
(2) liquefaction gelatinization
Raw material after pulverizing adds 3 times of water, making beating, and every gram of raw material adds Thermostable α-Amylase 5U, stirs evenly, and is heated to 90 DEG C, maintains 1h at this temperature under whipped state, continues heating, at 0.1MPa, gelatinization 60min at 121 DEG C, obtains dextrin;
(3) saccharification
Dextrin is cooled to 60 DEG C, adds saccharifying enzyme 150U/g, insulation saccharification 20min; Be cooled to 40 DEG C, Plus acidic proteolytic enzyme 20u/g, maintain after 15min, be cooled to 30 DEG C for subsequent use;
(4) ferment
The converted mash of 30 DEG C will be cooled to, connect yeast nutrient solution 5%, lactic acid bacteria culture solution 2%, 32 DEG C of fermentations connect acetic bacteria nutrient solution 1% after 2 days, control temperature 30 DEG C, continue fermentation 3 days, residual reducing sugar drops to 0.10 ~ 0.3g/100mL, alcoholic strength reaches 12% (V), the karusen of fermentation ends;
Described yeast is CGMCCNo.4350;
Described milk-acid bacteria is CICC6006;
Described acetic bacteria is CICC7010;
(5) distill
Karusen adds suitable quantity of water and is diluted to wine degree 10% (V), then adds the remaining wine tail of distillation last time, and heating starts distillation, gets fore-running foreshot 1 ~ 2%; Continue distillation and connect wine, until the ethanol content of mixing wine liquid is 63% (V), this is base wine; Be wine tail later, access separately.
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| CN106350394A (en) * | 2016-12-05 | 2017-01-25 | 山西省农业科学院高粱研究所 | Manufacturing method of Fen-flavor Daqu baijiu brewed by glutinous sorghum |
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| CN105176744B (en) | 2018-06-19 |
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