CN105176744B - A kind of method of liquid state fermentation production fen-flavor type white spirit - Google Patents

A kind of method of liquid state fermentation production fen-flavor type white spirit Download PDF

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CN105176744B
CN105176744B CN201510653557.XA CN201510653557A CN105176744B CN 105176744 B CN105176744 B CN 105176744B CN 201510653557 A CN201510653557 A CN 201510653557A CN 105176744 B CN105176744 B CN 105176744B
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fermentation
raw material
white spirit
liquid state
adds
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CN105176744A (en
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肖冬光
李晶晶
陈叶福
郭学武
杜丽平
张翠英
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Tianjin University of Science and Technology
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Tianjin University of Science and Technology
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    • CCHEMISTRY; METALLURGY
    • C12BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
    • C12GWINE; PREPARATION THEREOF; ALCOHOLIC BEVERAGES; PREPARATION OF ALCOHOLIC BEVERAGES NOT PROVIDED FOR IN SUBCLASSES C12C OR C12H
    • C12G3/00Preparation of other alcoholic beverages
    • C12G3/02Preparation of other alcoholic beverages by fermentation
    • CCHEMISTRY; METALLURGY
    • C12BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
    • C12HPASTEURISATION, STERILISATION, PRESERVATION, PURIFICATION, CLARIFICATION OR AGEING OF ALCOHOLIC BEVERAGES; METHODS FOR ALTERING THE ALCOHOL CONTENT OF FERMENTED SOLUTIONS OR ALCOHOLIC BEVERAGES
    • C12H6/00Methods for increasing the alcohol content of fermented solutions or alcoholic beverages
    • C12H6/02Methods for increasing the alcohol content of fermented solutions or alcoholic beverages by distillation

Abstract

The invention discloses a kind of methods of liquid state fermentation production fen-flavor type white spirit, belong to brewing technical field.The method includes:Raw material crushes, liquefaction gelatinization, be saccharified, ferment and distilation steps, fermentation step are as follows:By the converted mash of cooling, yeast bacteria culture fluid 4 6%, lactic acid bacteria culture solution 1 3% are connect, 30 35 DEG C of 36 48h of fermentation are followed by acetic acid bacteria culture fluid 0.5 1.5%, then ferment 24 days, then distill.Above method brewing process uses controllable liquid state fermentation, can regulate and control fermentation parameter at any time according to fermentation process, reduce labor intensity significantly, stablizes white wine yield and quality, realizes liquor production mechanized operation comprehensively;It is fermented in brewing process using more fungus strains of purebred culture and commercialization multienzyme system cooperative saccharification simultaneously, while holding white spirit by solid state method high flavor substance content, liquor ratio of raw material 10% 20% is improved, shortens fermentation period to 46 days, realizes liquor production section grain consumption reduction.

Description

A kind of method of liquid state fermentation production fen-flavor type white spirit
Technical field:
The invention discloses a kind of production methods of fen-flavor type white spirit, belong to brewing technical field.
Background technology:
Fen-flavor type white spirit using Fenyang wine as representative, style and features be faint scent it is pure, it is pure and sweet it is soft, coordinate naturally, rear taste feels well Only.Its main body flavor component is ethyl acetate, and compound fragrance is formed with suitable lactic acid acetic acid etc..
Delicate fragrance type Daqu spirit of China wine-making technology feature is " steamed scarfing cinder, cylinder fermentation, steamed secondary clear ".Clean through processing Raw material jowar afterwards, disposably feeds intake after crushing, individually carries out boiling, then ferments in the pithos for being embedded in underground, is fermented into Ripe fermented grain is steamed after drinking again plus after koji fermentation, distillation, is become and is lost grain.
Such as:The patent of invention of Patent No. ZL201210330639.7《Five grain fen-flavor type white spirits and preparation method thereof》In It discloses and fermentation preparation is carried out clearly using the liquor-making raw material that the clear stubble yeast of raw material forms sorghum, rice, glutinous rice, wheat and corn The method of aromatic white spirit, this method prepare clear stubble yeast first, after then liquor-making raw material is mixed with clear stubble yeast in ground cylinder Diastatic fermentation is carried out, is then distilled.Wherein yeast making process will also be subjected to after raw material is made curved billet with wheat bran co-grinding It is upper mould-dry in the air mould-rise a damp fire-big fire-rear fire-dry in the air it is bent-support the multiple working procedures such as song, taking day more than 15-20 could complete to ferment.
As it can be seen that main problem existing for the production method of traditional fen-flavor type white spirit has:
First, it is using ground cylinder solid state fermentation, fermentation volume is small, and labor intensity hand-manipulated is big, in brewed spirit least Mechanized operation easy to implement;
2nd, it is that the auxiliary materials such as a large amount of rice husks must be used to be produced as filler material and raising agent in solid state fermentation white wine Furfural, methanol, native olfactorin etc. can be generated in the process influences the substance of liquor flavor quality, in addition with may bring pesticide residue into Substance, there are security risks;
3rd, be white spirit by solid state method fermentation, fermentation materials enter cylinder or enter cellar for storing things after it is i.e. uncontrollable, it is influenced by environmental conditions compared with Greatly, the shakiness of white wine output and quality is often resulted in, and in the quality standard of fen-flavor type white spirit, generally require ethyl acetate content big " faint scent is pure " is just can guarantee in content of ethyl lactate, strictly controls sanitary condition in being operated this requires brewing, otherwise lactic acid Ethyl ester content is often higher than ethyl acetate, and particularly summer production is especially true.
In addition, often using appropriate active dry yeast (ADY) in the production of delicate fragrance type white spirit by solid state method, although in this way can part Fermentation system is purified, controls the growth of lactic acid bacteria and the content of ethyl lactate in white wine, but common saccharomyces cerevisiae is in growth metabolism More higher alcohol can be generated in the process, eventually leads to advanced too high levels, and goods wine quality declines.
The patent of invention of Patent No. ZL201110094875.9《A kind of Saccharomyces cerevisiae genetic engineering bacteria with high ester yield and its structure Construction method》The saccharomyces cerevisiae engineered yeast that one plant of deposit number is CGMCC No.4350 is disclosed, which come from by selecting In saccharomyces cerevisiae PGK1 as promoter, while saccharomyces cerevisiae coding alcohol acetyltransferase ATF1 genes are overexpressed, It is obtained the IAH1 gene knockouts of ester hydrolase are encoded in saccharomyces cerevisiae genome, with initial Wine brewing yeast strain phase Than after simulating yellow wine fermentation using the bacterial strain, isoamyl alcohol content reduces about 50%, and ethyl acetate content improves nearly 20 Times, the content of isoamyl acetate is increased to 100mg/L, and Sucrose Acetate ester content is increased to 5~7mg/L;After simulating liquor fermentation, Total ester improves 4 times, and wherein ethyl acetate improves nearly 35 times, and strain excellent is provided for brewing industry production.
It is therefore an object of the present invention to provide a kind of method of novel liquid fermenting and producing fen-flavor type white spirit.On the one hand it makes Process is made using controllable liquid state fermentation, fermentation parameter can be regulated and controled at any time according to fermentation process situation, it is strong to mitigate labour significantly Degree stablizes white wine yield and quality, realizes liquor production mechanized operation comprehensively;On the other hand using purebred in brewing process More fungus strains (yeast, lactic acid bacteria, acetic acid bacteria etc.) of culture are cooperateed with commercialization multienzyme system (α-amylase, carbohydrase, protease etc.) Diastatic fermentation while holding white spirit by solid state method high flavor substance content, increases substantially liquor ratio of raw material, shortens fermentation week Phase realizes liquor production section grain consumption reduction.
Invention content:
To achieve these goals, the present invention provides a kind of method of liquid state fermentation production fen-flavor type white spirit, the method Including:Raw material crushes, liquefaction gelatinization, be saccharified, ferment and distilation steps, the fermentation step are as follows:
25-35 DEG C of converted mash is will be cooled to, meets yeast bacteria culture fluid 4-6% (volume ratio), lactic acid bacteria culture solution 1-3% (volume ratio), 30-35 DEG C of fermentation 36-48h are followed by acetic acid bacteria culture fluid 0.5-1.5% (volume ratio), 28-30 DEG C, continue to ferment 2-4 days, residual reduced sugar dropped to 0.10~0.3g/100mL, and fermentation ends when alcoholic strength reaches 10%-12% (V) are then distilled.
The saccharomycete is CGMCC No.4350;
The lactic acid bacteria is CICC6006 or other bacterium;
The acetic acid bacteria is CICC 7010 or other bacterium;
The raw material is at least one of sorghum or corn;
Preferably, the raw material is corn and jowar, and the mass ratio of corn and jowar is 3:1;
It is described liquefaction cooking step be:After raw material crushes plus water mashing, every gram of raw material add the high temperature resistant alphalise starch of 3-6U Enzyme is heated to 85-90 DEG C, maintains 0.5-2h at this temperature.115-125 DEG C of gelatinization is fully warming up to after reaction to get gelatinization Liquid;
The additive amount of water is 2.5-4.0 times of raw material when adding the water to be beaten;
The saccharification step is:Dextrin is cooled to 55-65 DEG C, and every gram of raw material adds carbohydrase 120-180U, keeps the temperature 15- 25min;35-45 DEG C is cooled to, every gram of raw material adds 15-30U acid proteases, keeps 10-20min postcoolings spare;
The distilation steps are:Suitable quantity of water is added to dilute the karusen for the gained that ferments, add the liquor tailing of previous distillation, add Thermal distillation, foreshot, base liquor, liquor tailing individually pick up.
Advantageous effect:
1st, the present invention uses novel liquid fermenting and producing fen-flavor type white spirit, and fermentation process is controllable, can be according to fermentation process feelings Condition regulates and controls fermentation parameter at any time, reduces labor intensity significantly, stablizes white wine yield and quality, realizes liquor production machine comprehensively Toolization operates.
2nd, using more fungus strains (yeast, lactic acid bacteria, acetic acid bacteria etc.) of purebred culture and commercialization multienzyme in brewing process It is the fermentation of (α-amylase, carbohydrase, protease etc.) cooperative saccharification, while holding white spirit by solid state method high flavor substance content, Liquor ratio of raw material 10%-20% is improved, shortens fermentation period to 4-6 days, realizes liquor production section grain consumption reduction.
3rd, the method for the invention products obtained therefrom is colourless or micro- Huang, limpid transparent, no suspended substance;Faint scent is pure, have with Compound fragrance based on ethyl acetate;The soft harmony of wine body, sweet refreshing net, pleasant impression long;Has fen-flavor type white spirit typical style.
4th, the method for the invention products obtained therefrom (base liquor) alcohol content 60.0-65.0% (V), total acid (with Acetometer) 0.10-0.40g/L, total ester (in terms of ethyl acetate) 3.0-5.0g/L, ethyl acetate >=2.5g/L, solid content≤0.5g/L, always It is horizontal (by GB/T10781.2-2006) that ester content meets or exceeds solid state process yeast quality liquor.
5th, make auxiliary material without using rice husk in production process, furfural in Traditional Method production process, methanol, native olfactorin etc. can be eliminated Influence of the bad flavor substance to quality of white spirit is additionally eliminated in addition to Traditional Method is due to the agriculture that may be largely brought into using rice husk Medicine residuals, so as to improve the quality of finished wine.
6th, after fen-flavor type white spirit brewing process realizes automation and mechanized operation, fermentation period (two wheels) was from 2 × 28 days It foreshortens to 7 days or so, the labor productivity of brew house can improve 20 times or more.
Figure of description:
The novel liquid fermenting and producing fen-flavor type white spirit production technological process of Fig. 1.
Specific embodiment:
Embodiment 1:The result of the test of different fermentations time
1. raw material crushes
High-grade maize 2.8kg is crushed, wherein should account for more than 60% by 20 mesh sieve pore persons.
2. liquefaction gelatinization
Raw material after crushing adds water 9L, and mashing, every gram of raw material adds Thermostable α-Amylase 5U, stirs evenly, under stirring 90 DEG C are heated to, maintains 1h at this temperature.Continue to heat, 60min is gelatinized at 0.1MPa, 121 DEG C to get dextrin.
3. saccharification
Dextrin is cooled to 60 DEG C, adds carbohydrase 150U/g raw materials, heat preservation saccharification 20min;40 DEG C are cooled to, Plus acidic egg White enzyme 20U/g raw materials, after maintaining 15min, be cooled to 30 DEG C it is spare.
4. fermentation
Converted mash is cooled to 30 DEG C, connects saccharomycete CGMCC No.4350 culture solutions 5% (volume ratio), lactic acid bacteria CICC6006 culture solutions 2% (volume ratio), 30-35 DEG C ferments 2 days, connects 7010 culture solutions 1% (volume ratio) of acetic acid bacteria CICC, 28-30 DEG C of temperature is controlled, continues fermentation 2-4 days, total fermentation period is 4-6 days.Fermentation results are shown in Table 1, total to ferment in terms of result Period was advisable with 4 to 5 days.
The result of the test in 1 different fermentations period of table
Note:1. fermentation period refers to total fermentation time;It is different that 2. total ester refers to ethyl acetate, ethyl lactate, isoamyl acetate, acetic acid The sum of butyl ester;3. higher alcohol criticizes the sum of propyl alcohol, isobutanol, isoamyl alcohol, benzyl carbinol;4. total acid presses Acetometer.
Embodiment 2:The result of the test of different material ratio
1. raw material crushes
High-grade maize powder and sorghum flour (should account for more than 60% by 20 mesh sieve pore persons) common 2.8kg after crushing, by 0:1、1: 3、1:1、3:1、1:0 ratio carries out the experiment of different ratios of raw materials.
2. liquefaction gelatinization
Raw material after crushing adds water 9L, and mashing, every gram of raw material adds Thermostable α-Amylase 5U, stirs evenly, under stirring 90 DEG C are heated to, maintains 1h at this temperature.Continue to heat, 60min is gelatinized at 0.1MPa, 121 DEG C to get dextrin.
3. saccharification
Dextrin is cooled to 60 DEG C, adds carbohydrase 150U/g raw materials, heat preservation saccharification 20min;40 DEG C are cooled to, Plus acidic egg White enzyme 20u/g raw materials, after maintaining 15min, be cooled to 30 DEG C it is spare.
4. fermentation
Converted mash is cooled to 30 DEG C, connects saccharomycete CGMCC No.4350 culture solutions 5%, lactic acid bacteria CICC6006 culture solutions 2%, 30-35 DEG C ferment 2 days;7010 culture solutions 1% of acetic acid bacteria CICC are connect, control 30 DEG C of temperature, continue fermentation 3 days, it is total to ferment Period is 5 days.
5. distillation
Karusen adds suitable quantity of water to be diluted to total volume 15L (liquor tailing distilled including last time) left and right, and heating starts to distill, take Fore-running foreshot 50mL;Continue distillation and connect wine, until the alcohol content of mixing wine liquid is 63% (V) left and right, this is base liquor;After As liquor tailing individually picks up.The testing result of base liquor is shown in Table 2 obtained by different material ratio, in terms of result, different material ratio pair The influence of fermentation results is not very big, and distillation yield is higher during corn large percentage, and advanced alcohol content is slightly lower, totally sees with jade Rice:Jowar=3:1 is advisable.
2 difference of table divides the testing result of base liquor obtained by wine with dregs fermentation ratio
Embodiment 3:A kind of method of novel liquid fermenting and producing fen-flavor type white spirit
1st, raw material crushes
High quality sorghum 2.8kg is taken, being crushed to more than 60% can be sieved by 20 mesh;
2nd, liquefaction gelatinization
Raw material after crushing adds 2.8 times of water, and mashing, every gram of raw material adds Thermostable α-Amylase 4U, stirs evenly, in stirring shape 85 DEG C are heated under state, maintains 1h at this temperature.Continue to heat, 60min is gelatinized at 0.1MPa, 121 DEG C to get dextrin
3rd, it is saccharified
Dextrin is cooled to 55 DEG C, adds carbohydrase 120U/g, heat preservation saccharification 15min;35 DEG C are cooled to, Plus acidic protease 15u/g, maintain 10min after, be cooled to 25 DEG C it is spare;
4th, it ferments
25 DEG C of converted mash is will be cooled to, connects yeast bacteria culture fluid 4%, lactic acid bacteria culture solution 1%, after 30 DEG C of fermentation 36h Acetic acid bacteria culture fluid 0.5% is connect, controls 28 DEG C of temperature, continues fermentation 2 days, residual reduced sugar drops to 0.10~0.3g/100mL, Alcoholic strength is controlled up to 10 (V), fermentation ends;
The saccharomycete is one plant of high ester yield saccharomyces cerevisiae, and number is CGMCC No.4350, and cultural method is as follows:
(1) first order seed culture
Using 12Bx brewer's worts or rice song juice culture medium as seed culture medium, slant strains test tube is inoculated with two rings, liquid amount 30%, 36h is cultivated under the conditions of pH5.0,28 DEG C, is shaken once per 6h during culture.
(2) secondary seed culture
With corn powder saccharification liquid culture medium, concentration 12Bx, pH5.0, liquid amount 50% is spare after sterilized.Inoculum concentration is 5%, 28 DEG C of culture 16h shake once up to yeast bacteria culture fluid during culture per 2h.Cell number is sprouted up to 1.2 hundred million/ml More than 15%, no dead cell, no miscellaneous bacteria is to get high ester yield saccharomyces cerevisiae bacteria culture fluid.
The preparation method of the corn powder saccharification liquid culture medium is as follows:
(1) gelatinization liquefaction:It being beaten after crush maize with 3 times or so of water, every gram of corn flour adds Thermostable α-Amylase 3U, Under stirring, 85 DEG C are heated up to, heat preservation liquefaction 10min, sealed cans continue to be heated to gauge pressure 0.15MPa at this temperature, protect Pressure 20 minutes, it is zero to naturally cool to gauge pressure, and can opening is cooled to 60 DEG C or so.
(2) it is saccharified:Every gram of corn adds carbohydrase 100U, stirs 15min, then 55 DEG C of heat preservations, and be saccharified 2h, and during which every half is small When or so agitation it is primary, make starch sugar rate that should reach 60%, obtain saccharified liquid;
(3) culture medium is prepared:Saccharified liquid is diluted with water to 13Bx, adjusts pH to 5.0, is heated up to 100 DEG C, sterilizes 5~10min Postcooling is spare;
The lactic acid bacteria is lactobacillus acidophilus, and deposit number CICC6006, cultural method is:
(1) first order seed culture
Slant strains are inoculated in the 250mL triangular flasks equipped with 50mL MRS fluid nutrient mediums, 28 DEG C of static gas wave refrigerators for 24 hours, pH It is 4.0;
(2) secondary seed culture
Corn gelatinization liquid culture medium is diluted to 12Bx, adds 1% wheat root powder, 110 DEG C of sterilizing 30min are after cooling Lactic acid bacteria culturing medium is obtained, connects first order seed 10% (V), 28 DEG C of static gas wave refrigerator 12h, lactic acid content is up to 15g/L or so to get lactic acid Bacteria culture fluid;
The acetic acid bacteria deposit number CICC 7010, the specific preparation method of culture solution are as follows:
(1) first order seed culture
Culture medium:5Bx brewer's wort 1000mL add magnesium sulfate 0.2%, yeast extract 0.5%, potassium dihydrogen phosphate 0.3%, grape 2%, pH of sugar is naturally, after 0.6kg/cm sterilizings 40min, and sterile working adds in 95% alcohol 2%, and mixing is spare;
The acetic acid bacteria slant strains that one ring of picking has activated are inoculated in the triangle of the 250mL equipped with 100mL seed culture mediums In bottle, 30 DEG C, 180r/min shaking table cultures 24-36h, below pH4.0;
(2) secondary seed culture
Culture medium:Glucose 20g, yeast extract 10g, water 750mL, after 115 DEG C of sterilizing 20min, sterile working adds in alcohol The liquor tailing 250mL of content 20% (V), shakes up, and obtains total volume 1000mL, the culture medium that ethanol content is 5% (v);
First order seed 10% is connect, 30 DEG C, 180r/min shaken cultivation 4d, acetic acid content reaches 30g/L;
5th, it distills
Karusen adds suitable quantity of water to be diluted to wine degree 10% (V) left and right, adds the liquor tailing of last time distillation, and heating starts to steam It evaporates, takes fore-running foreshot 1~2%;Continue distillation and connect wine, until the alcohol content of mixing wine liquid is 63% (V) left and right, this is base Wine;It is later liquor tailing, individually picks up.Gained base liquor relevant parameter such as table 3:
The testing result of 3 embodiment of table, 3 gained base liquor
Embodiment 4:A kind of method of novel liquid fermenting and producing fen-flavor type white spirit
1st, raw material crushes
High quality sorghum 0.7kg, corn 2.1kg are taken, being crushed to more than 60% can be sieved by 20 mesh;
2nd, liquefaction gelatinization
Raw material after crushing adds 3 times of water, and mashing, every gram of raw material adds Thermostable α-Amylase 5U, stirs evenly, under stirring 90 DEG C are heated to, maintains 1h at this temperature.Continue to heat, 60min is gelatinized at 0.1MPa, 121 DEG C to get dextrin;
3rd, it is saccharified
Dextrin is cooled to 60 DEG C, adds carbohydrase 150U/g, heat preservation saccharification 20min;40 DEG C are cooled to, Plus acidic protease 20u/g, maintain 15min after, be cooled to 30 DEG C it is spare;
4th, it ferments
30 DEG C of converted mash is will be cooled to, connects yeast bacteria culture fluid 5%, lactic acid bacteria culture solution 2%, after 32 DEG C ferment 2 days Acetic acid bacteria culture fluid 1% is connect, controls 30 DEG C of temperature, continues fermentation 3 days, residual reduced sugar drops to 0.10~0.3g/100mL, wine Precision is up to 12% (V), fermentation ends;
The saccharomycete is one plant of high ester yield saccharomyces cerevisiae, and number is CGMCC No.4350, and cultural method is as follows:
(1) first order seed culture
Using 12Bx brewer's worts or rice song juice culture medium as seed culture medium, slant strains test tube is inoculated with two rings, liquid amount 30%, 40h is cultivated under the conditions of pH5.2,30 DEG C, is shaken once per 8h during culture.
(2) secondary seed culture
With corn powder saccharification liquid culture medium, concentration 14Bx, pH5.2, liquid amount 50% is spare after sterilized.Inoculum concentration is 8%, 30 DEG C of culture 20h shake once up to yeast bacteria culture fluid during culture per 3h.Cell number is sprouted up to 1.8 hundred million/ml More than 15%, no dead cell, no miscellaneous bacteria is to get high ester yield saccharomyces cerevisiae bacteria culture fluid.
The preparation method of the corn powder saccharification liquid culture medium is as follows:
(1) gelatinization liquefaction:It being beaten after crush maize with 4 times or so of water, every gram of corn flour adds Thermostable α-Amylase 4U, Under stirring, 90 DEG C are heated up to, heat preservation liquefaction 15min, sealed cans continue to be heated to gauge pressure 0.15MPa at this temperature, protect Pressure 25 minutes, it is zero to naturally cool to gauge pressure, and can opening is cooled to 60 DEG C or so.
(2) it is saccharified:Every gram of corn adds carbohydrase 120U, stirs 15min, then 60 DEG C of heat preservations, and be saccharified 2.5h, during which per half Or so hour agitation is primary, makes starch sugar rate that should reach 60%, obtains saccharified liquid;
(3) culture medium is prepared:Saccharified liquid is diluted with water to 14Bx, adjusts pH to 5.0, is heated up to 100 DEG C, after sterilizing 10min It cools down spare;
The lactic acid bacteria is lactobacillus acidophilus, and deposit number CICC6006, cultural method is:
(1) first order seed culture
Slant strains are inoculated in the 250mL triangular flasks equipped with 50mL MRS fluid nutrient mediums, 30 DEG C of static gas wave refrigerators 30h, pH It is 4.0;
(2) secondary seed culture
Corn gelatinization liquid culture medium is diluted to 12Bx, adds 1% wheat root powder, 110 DEG C of sterilizing 30min are after cooling Lactic acid bacteria culturing medium is obtained, connects first order seed 10% (V), 30 DEG C of static gas wave refrigerator 15h, lactic acid content is up to 15g/L or so to get lactic acid Bacteria culture fluid;
The acetic acid bacteria deposit number CICC 7010, the specific preparation method of culture solution are as follows:
(1) first order seed culture
Culture medium:5Bx brewer's wort 1000mL add magnesium sulfate 0.2%, yeast extract 0.5%, potassium dihydrogen phosphate 0.3%, grape 2%, pH of sugar is naturally, after 0.6kg/cm sterilizings 40min, and sterile working adds in 95% alcohol 3%, and mixing is spare;
The acetic acid bacteria slant strains that one ring of picking has activated are inoculated in the triangle of the 250mL equipped with 100mL seed culture mediums In bottle, 30 DEG C, 180r/min shaking table cultures 30h, pH4.0;
(2) secondary seed culture
Culture medium:Glucose 20g, yeast extract 10g, water 750mL, after 115 DEG C of sterilizing 20min, sterile working adds in alcohol The liquor tailing 250mL of content 20% (V), shakes up, and obtains total volume 1000mL, the culture medium that ethanol content is 5% (v);
First order seed 10% is connect, 30 DEG C, 180r/min shaken cultivation 5d, acetic acid content reaches 35g/L;
5th, it distills
Karusen adds suitable quantity of water to be diluted to wine degree 10% (V) left and right, adds the remaining liquor tailing of last time distillation, and heating is opened Begin to distill, take fore-running foreshot 1~2%;Continue distillation and connect wine, until the alcohol content of mixing wine liquid is 63% (V) left and right, this For base liquor;It is later liquor tailing, individually picks up.Gained base liquor relevant parameter such as table, 4
The testing result of 4 embodiment of table, 4 gained base liquor
Embodiment 5:A kind of method of novel liquid fermenting and producing fen-flavor type white spirit
1st, raw material crushes
High-grade maize 2.8kg is taken, being crushed to more than 60% can be sieved by 20 mesh;
2nd, liquefaction gelatinization
Raw material after crushing adds 3.2 times of water, and mashing, every gram of raw material adds Thermostable α-Amylase 6U, stirs evenly, in stirring Under be heated to 90 DEG C, maintain 2h at this temperature.Continue to heat, 60min is gelatinized at 0.1MPa, 121 DEG C to get dextrin
3rd, it is saccharified
Dextrin is cooled to 65 DEG C, adds carbohydrase 180U/g, heat preservation saccharification 25min;45 DEG C are cooled to, Plus acidic protease 25u/g, maintain 20min after, be cooled to 35 DEG C it is spare;
4th, it ferments
35 DEG C of converted mash is will be cooled to, connects yeast bacteria culture fluid 6%, lactic acid bacteria culture solution 3%, after 35 DEG C ferment 2 days Acetic acid bacteria culture fluid 1.5% is connect, controls 30 DEG C of temperature, continues fermentation 4 days, residual reduced sugar drops to 0.10~0.3g/100mL, Alcoholic strength is up to 12% (V), fermentation ends;
The saccharomycete is one plant of high ester yield saccharomyces cerevisiae, and number is CGMCC No.4350, and cultural method is as follows:
(1) first order seed culture
Using 12Bx brewer's worts or rice song juice culture medium as seed culture medium, slant strains test tube is inoculated with two rings, liquid amount 30%, 48h is cultivated under the conditions of pH5.4,30 DEG C, is shaken once per 8h during culture.
(2) secondary seed culture
With corn powder saccharification liquid culture medium, concentration 14Bx, pH5.4, liquid amount 50% is spare after sterilized.Inoculum concentration is 10%, 30 DEG C of culture 20h shake once up to yeast bacteria culture fluid during culture per 4h.Cell number is sprouted up to 2.0 hundred million/ml More than 15%, no dead cell, no miscellaneous bacteria is to get high ester yield saccharomyces cerevisiae bacteria culture fluid.
The preparation method of the corn powder saccharification liquid culture medium is as follows:
(1) gelatinization liquefaction:It being beaten after crush maize with 5 times or so of water, every gram of corn flour adds Thermostable α-Amylase 4U, Under stirring, 90 DEG C are heated up to, heat preservation liquefaction 15min, sealed cans continue to be heated to gauge pressure 0.15MPa at this temperature, protect Pressure 30 minutes, it is zero to naturally cool to gauge pressure, and can opening is cooled to 60 DEG C or so.
(2) it is saccharified:Every gram of corn adds carbohydrase 150U, stirs 15min, then 62 DEG C of heat preservations, and be saccharified 3h, and during which every half is small When or so agitation it is primary, make starch sugar rate that should reach 60%, obtain saccharified liquid;
(3) culture medium is prepared:Saccharified liquid is diluted with water to 14Bx, adjusts pH to 5.0, is heated up to 100 DEG C, after sterilizing 10min It cools down spare;
The lactic acid bacteria is lactobacillus acidophilus, and deposit number CICC6006, cultural method is:
(1) first order seed culture
Slant strains are inoculated in the 250mL triangular flasks equipped with 50mL MRS fluid nutrient mediums, 30 DEG C of static gas wave refrigerator~36h, PH is 3.5;
(2) secondary seed culture
Corn gelatinization liquid culture medium is diluted to 12Bx, adds 1% wheat root powder, 110 DEG C of sterilizing 30min are after cooling Lactic acid bacteria culturing medium is obtained, connects first order seed 10% (V), 30 DEG C of static gas wave refrigerator 16h, lactic acid content is up to 15g/L or so to get lactic acid Bacteria culture fluid;
The acetic acid bacteria deposit number CICC 7010, the specific preparation method of culture solution are as follows:
(1) first order seed culture
Culture medium:5Bx brewer's wort 1000mL add magnesium sulfate 0.2%, yeast extract 0.5%, potassium dihydrogen phosphate 0.3%, grape 2%, pH of sugar is naturally, after 0.6kg/cm sterilizings 40min, and sterile working adds in 95% alcohol 3%, and mixing is spare;
The acetic acid bacteria slant strains that one ring of picking has activated are inoculated in the triangle of the 250mL equipped with 100mL seed culture mediums In bottle, 30 DEG C, 180r/min shaking table cultures 36h, pH3.5;
(2) secondary seed culture
Culture medium:Glucose 20g, yeast extract 10g, water 750mL, after 115 DEG C of sterilizing 20min, sterile working adds in alcohol The liquor tailing 250mL of content 20% (V), shakes up, and obtains total volume 1000mL, the culture medium that ethanol content is 5% (v);
First order seed 10% is connect, 30 DEG C, 180r/min shaken cultivation 5d, acetic acid content reaches 40g/L;
5th, it distills
Karusen adds suitable quantity of water to be diluted to wine degree 10% (V) left and right, adds the remaining liquor tailing of last time distillation, and heating starts Distillation, takes fore-running foreshot 1~2%;Continue distillation and connect wine, until the alcohol content of mixing wine liquid is 63% (V) left and right, this is Base liquor;It is later liquor tailing, individually picks up.Gained base liquor relevant parameter such as table 5
Table 5:The testing result of 5 gained base liquor of embodiment

Claims (8)

  1. A kind of 1. method of liquid state fermentation production fen-flavor type white spirit, which is characterized in that the method includes:Raw material crushes, liquefaction Gelatinization, saccharification, fermentation and distilation steps, the fermentation step are as follows:
    25-35 DEG C of converted mash is will be cooled to, connects yeast bacteria culture fluid 4-6%, lactic acid bacteria culture solution 1-3%, 30-35 DEG C of fermentation 36-48h is followed by acetic acid bacteria culture fluid 0.5-1.5%, 28-30 DEG C, continues fermentation 2-4 days, and residual reduced sugar drops to 0.10~ 0.3g/100mL, fermentation ends when alcoholic strength reaches 10%-12% (V) are then distilled;
    The liquefaction, which is gelatinized, is specially:After raw material crushes plus water mashing, the Thermostable α-Amylase of every gram of raw material addition 3-6U add Heat maintains 0.5-2h at this temperature to 85-90 DEG C, and 115-125 DEG C of gelatinization is fully warming up to after reaction to get dextrin;
    Water adds 2.5-4.0 times of volume for material quality during the mashing of described plus water;
    The saccharification step is:Dextrin is cooled to 55-65 DEG C, and every gram of raw material adds carbohydrase 120-180U, keeps the temperature 15-25min; 35-45 DEG C is cooled to, every gram of raw material adds 15-30U acid proteases, keeps 10-20min postcoolings spare.
  2. 2. a kind of method of liquid state fermentation production fen-flavor type white spirit as described in claim 1, it is characterised in that:The saccharomycete For CGMCC No.4350.
  3. 3. a kind of method of liquid state fermentation production fen-flavor type white spirit as claimed in claim 1 or 2, it is characterised in that:The breast Sour bacterium is CICC6006.
  4. 4. a kind of method of liquid state fermentation production fen-flavor type white spirit as claimed in claim 1 or 2, it is characterised in that:The vinegar Sour bacterium is CICC 7010.
  5. 5. a kind of method of liquid state fermentation production fen-flavor type white spirit as described in claim 1, it is characterised in that:The raw material is At least one of sorghum or corn.
  6. 6. a kind of method of liquid state fermentation production fen-flavor type white spirit as described in 1 or 5 any one of claim, feature exist In:The raw material is corn and jowar, and the mass ratio of corn and jowar is 3:1.
  7. 7. a kind of method of liquid state fermentation production fen-flavor type white spirit as described in claim 1,2 or 5 any one, feature exist In:The distilation steps are:Suitable quantity of water is added to dilute the karusen for the gained that ferments, add the liquor tailing of previous distillation, heating is steamed It evaporates, foreshot, base liquor, liquor tailing individually pick up.
  8. 8. a kind of method of liquid state fermentation production fen-flavor type white spirit as described in claim 1, it is characterised in that:The fermentation step It is rapid as follows:
    (1) raw material crushes
    High quality sorghum and corn are taken, sorghum and corn mass ratio are 1:3, being crushed to more than 60% can be sieved by 20 mesh;
    (2) liquefaction gelatinization
    Raw material after crushing adds 3 times of water, and mashing, every gram of raw material adds Thermostable α-Amylase 5U, stirs evenly, heated under stirring To 90 DEG C, 1h is maintained at this temperature, continues to heat, and 60min is gelatinized at 0.1MPa, 121 DEG C to get dextrin;
    (3) it is saccharified
    Dextrin is cooled to 60 DEG C, adds carbohydrase 150U/g, heat preservation saccharification 20min;40 DEG C are cooled to, Plus acidic protease 20u/ G, maintain 15min after, be cooled to 30 DEG C it is spare;
    (4) it ferments
    30 DEG C of converted mash is will be cooled to, connects yeast bacteria culture fluid 5%, lactic acid bacteria culture solution 2%, 32 DEG C of fermentations are followed by vinegar in 2 days Sour bacteria culture fluid 1% controls 30 DEG C of temperature, continues fermentation 3 days, residual reduced sugar drops to 0.10~0.3g/100mL, alcoholic strength Up to 12% (V), the karusen of fermentation ends;
    The saccharomycete is CGMCC No.4350;
    The lactic acid bacteria is CICC6006;
    The acetic acid bacteria is CICC 7010;
    (5) it distills
    Karusen adds suitable quantity of water to be diluted to wine degree 10% (V), adds the remaining liquor tailing of last time distillation, and heating starts to distill, Take fore-running foreshot 1~2%;Continue distillation and connect wine, until the alcohol content of mixing wine liquid is 63% (V), this is base liquor;After As liquor tailing individually picks up.
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