CN105255649A - Immobilized and mechanized fermentation method for increasing concentration of white spirit liquid fermented fragrance ingredients - Google Patents
Immobilized and mechanized fermentation method for increasing concentration of white spirit liquid fermented fragrance ingredients Download PDFInfo
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- CN105255649A CN105255649A CN201510785563.0A CN201510785563A CN105255649A CN 105255649 A CN105255649 A CN 105255649A CN 201510785563 A CN201510785563 A CN 201510785563A CN 105255649 A CN105255649 A CN 105255649A
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Abstract
The invention discloses an immobilized and mechanized fermentation method for increasing concentration of white spirit liquid fermented fragrance ingredients. According to the method, immobilized distilling yeast and sorghum saccharification liquid are added into a fermentation tank for being fermented, the immobilized distilling yeast is obtained through a preparation method, and the preparation method includes the following steps that the distilling yeast is mixed with alumina ceramic balls with wet surfaces for conducting granulation, and ball bodies obtained after granulation are added to a mixture for granulation again, wherein the mixture is prepared from, by mass, 0.5-3% of sodium alga acid, 0.5-3% of liquifying enzyme, 0.5-3% of saccharifying enzyme, 5-15% of water and the balance flour; the ball bodies obtained through granulation are added to water containing 3-5% of CaCl<2> and 0.5-1.5% of BaCl<2>, the mixture stands still for over 3 hours, and the immobilized distilling yeast is obtained. The flour layer of the immobilized distilling yeast is saccharified and liquified in the fermentation process for forming a certain gap, germs are attached to cores, accordingly, a gas-liquid-solid coexistence interface is provided, and the purpose of increasing the concentration of the fragrance ingredients is achieved.
Description
Technical field
The invention belongs to brewed spirit field, be specifically related to a kind of immobilization mechanize fermentation process increasing white wine liquid fermenting flavour ingredient concentration.
Background technology
Fen-flavor type white spirit is with its sweet refreshing pure mouthfeel liking deeply by vast liquor consumption person.Along with people are to the pursuit of health, the demand as the base wine fen-flavor type white spirit of health-care spirit production increases considerably, and the output of fen-flavor type white spirit also progressively increases.In fen-flavor type white spirit production process, the quality of scent type distilled liquor and the yield of liquor become the leading indicator weighing production technique quality.
Liquid phase process making method changes traditional solid state process, semi-solid state semi liquid state method production technique, changes white wine alcohol, ester, acid is out of proportion and have to pass through the final conclusion of flavour passage or blending.Full liquid phase process production technique without any need for auxiliary material and additive, and decreases some loaded down with trivial details techniques of traditional fermentation.Compared with traditional liquor production technique, full liquid phase process simple in production process operation, floor space is few, and labour intensity is low, less investment, has saved boiling fuel, has decreased labor force, improves the yield of liquor.
But compared with solid fermentation, the kind of the flavour ingredient of liquid fermenting is few, and concentration is low, for promoting to produce fragrance, the aromatizing process of liquid fermenting must be considered.It is have larger solid-liquid interface and liquid-gas interface that solid fermentation flavour ingredient produces one of many reasons, and the interface of liquid fermenting reaction is few, therefore Ester and aldehyde matter content low.What distill out due to volatile acid when liquid distills lacks simultaneously, and this just needs to increase the acidic amount of liquid fermenting.
Summary of the invention
The object of the present invention is to provide a kind of immobilization distiller's yeast and preparation method thereof.The present invention also aims to provide a kind of immobilization mechanize fermentation process increasing white wine liquid fermenting flavour ingredient concentration.
Object of the present invention is achieved through the following technical solutions:
A preparation method for immobilization distiller's yeast, comprises the steps:
(1) by the alumina ball mixing granulation of distiller's yeast and surface wettability.
(2) spheroid that step (1) granulation obtains is joined granulation again in the mixture containing, for example lower mass percentage component: sodium alginate 0.5-3%, α-amylase 0.5-3%, saccharifying enzyme 0.5-3%, water 5-15%, surplus is flour.
(3) spheroid that step (2) granulation obtains is added to containing 3-5% (massfraction) CaCl
2with 0.5-1.5% (massfraction) BaCl
2water in, leave standstill more than 3h, be fixed the immobilization spheroid of distiller's yeast, i.e. immobilization distiller's yeast.
The diameter of the alumina ball described in step (1) is preferably 1.5-2.5mm.
Every 10g distiller's yeast and 40-60 alumina ball mixing granulation is preferably in step (1).
Each constituent mass percentage composition of the mixing described in step (2) is preferably: sodium alginate 1%, α-amylase 1%, saccharifying enzyme 1%, water 10%, flour 87%.
The middle spheroid of step (2) amount joined in mixture is preferably every 100g mixture and adds 15-30 spheroid.
A kind of immobilization distiller's yeast, prepared by aforesaid method, this immobilization distiller's yeast can reuse.
Described immobilization distiller's yeast is increasing the application in white wine liquid fermenting flavour ingredient concentration.Immobilization distiller's yeast of the present invention fixes the Daqu of scent type by utilizing a kind of novel interlayer ball, thus the synthesis speed of the flavour ingredient providing certain solid-liquid interface and liquid-gas interface to ferment with enhance liquid, the concentration of the composition that tarts up.Interlayer ball can fix some brewing microorganisms, can provide larger solid-liquid interface again, to be detained carbonic acid gas longer time simultaneously in spheroid, to form liquid-gas interface.
A kind of immobilization mechanize fermentation process increasing white wine liquid fermenting flavour ingredient concentration, comprise the steps: Chinese sorghum saccharified liquid and above-mentioned immobilization distiller's yeast to join in fermentor tank to ferment, gained fermentation liquid carries out distilling, wine is plucked in segmentation and allotment, and immobilization distiller's yeast is recycled and reused for fermentation.
Described Chinese sorghum saccharified liquid is prepared by a method comprising the following steps and obtains: starch with Pulverizing mill powder after being mixed with water by the Chinese sorghum of boiling spreading for cooling, obtain sorghum flour slurries.In sorghum flour slurries, successively add α-amylase, saccharifying enzyme carries out liquefying and saccharification, obtain Chinese sorghum saccharified liquid.Described Chinese sorghum sorghum flour slurries prepare preferably by the method comprised the steps: Chinese sorghum first uses the water soaking 24h boiling 12h again of 72 DEG C; Then spreading for cooling is dried completely to the moisture on Chinese sorghum surface, and without viscosity between sorghum grain and sorghum grain, grain grain spreads out.Starch with Pulverizing mill powder after the Chinese sorghum of boiling spreading for cooling is mixed with the water of its quality 3 times, obtain sorghum flour slurries.
The ratio of Chinese sorghum saccharified liquid and immobilization distiller's yeast is preferably every 100mL Chinese sorghum saccharified liquid 30 immobilization distiller's yeasts.
Tool of the present invention has the following advantages and beneficial effect: immobilization distiller's yeast outstanding feature of the present invention is the interlayer between hard kernel, bladder with a fixed gap.The flour layer of immobilization distiller's yeast is during the fermentation gradually by saccharification and liquefaction; form certain space; so just for gas hold-up provides space in spheroid; thus larger liquid-gas interface and solid-liquid interface are provided; mycelia or bacterium ball are attached to above kernel; which provide a Ge Qi ?Ye ?the interface that admittedly coexists; due to chlamydate protection; the interface stability that kernel is formed in fermentation; the raw fragrant effect in interface is obvious; the interlayer of hollow provides larger liquid-gas interface also can improve and produces fragrant effect simultaneously, reaches the object of the constituent concentration that tarts up.
Embodiment
Below in conjunction with embodiment, the present invention is described in further detail, but embodiments of the present invention are not limited thereto.
Embodiment 1
1, raw material and equipment
Chinese sorghum is northeast Chinese sorghum.The equipment such as Chinese sorghum steam cooker, spreading-and-cooling machine are purchased from good flourish machinery.Scent type high-temperature daqu is purchased from the permanent biological koji company limited in Liangshan.Pulverizing mill is purchased from Qufu City Sheng Lu machine works.Kettle formula distiller is purchased from Sheng Da light industry and machinery company limited of Xinxiang City.Alumina ball (diameter 2mm) builds environmental protective chemical industry filler company limited purchased from Pingxiang City honor.α-amylase (40,000 U/mL), saccharifying enzyme (100,000 U/mL) are purchased from Shandong Long Yuan biotechnology company limited.Flour is commercially available flour.Granulating disc is bought from Sino-German heavy industry.Atomizer is bought from stars at dawn power spraye company limited of Henan Province.
2, ferment
The boiling of 2.1 Chinese sorghums
Chinese sorghum first uses the water soaking 24h of 72 DEG C, then in steam cooker boiling 12h.The Chinese sorghum of boiling to room temperature, and allows the grain of spreading for cooling turn back to spreading-and-cooling machine spreading for cooling 6 times repeatedly again with spreading-and-cooling machine spreading for cooling, until the moisture on Chinese sorghum surface is dried completely, without viscosity between sorghum grain and sorghum grain, grain grain spreads out.
2.2 powder slurries and saccharified liquid preparation
The tap water of the Chinese sorghum of boiling spreading for cooling with its quality 3 times is mixed, then obtains sorghum flour slurries with Pulverizing mill powder slurry.
400L sorghum flour slurries are encased in fermentor tank, add 0.15L α-amylase, boil 30min.Then cool to 50 DEG C, add saccharifying enzyme 0.5L, at 50 DEG C of insulation 40min, gained liquid 60 eye mesh screens filter, and obtain Chinese sorghum saccharified liquid.
2.3 microsphere supported preparations and immobilization distiller's yeast
Alumina ball surface, at plastic tub (the diameter 40-70cm of basin) bottom tiling one deck, squirts with atomizer spraying tap water by alumina ball.Scent type high-temperature daqu crosses the sieve that circular net bore dia is 0.3cm, alumina ball is joined in the scent type high-temperature daqu sieved, and ratio is that every 10g distiller's yeast adds about 50 the porcelain balls squirted.Granulation in granulating disc, the amount once adding scent type high-temperature daqu and porcelain ball be 1500g, 7500, with 45 degree of inclination angles, 60r/min granulation 10min.With the sieve screening that circular net bore dia is 0.3cm, the spheroid on sieve is continued to employ.
Obtained spheroid joins in the mixture containing, for example lower mass percentage component: sodium alginate 1%, α-amylase 1%, saccharifying enzyme 1%, tap water 10%, flour 87%, spheroid add-on is that every 100g mixture adds 20 spheroids.Spheroid is added to granulation in disk balling machine after in mixture, and when the diameter of most of spheroid is at more than 0.5cm, be the sieve screening of 0.3cm with circular net bore dia, the ball on sieve is continued to employ.Ball is joined containing 4% (massfraction) CaCl
2with 1% (massfraction) BaCl
24 DEG C of tap water in, leave standstill 4h, pour out liquid, be fixed the immobilization spheroid of distiller's yeast, i.e. immobilization distiller's yeast.
2.4 fermentation
Join in fermentor tank by Chinese sorghum saccharified liquid and immobilization spheroid, the add-on of immobilization spheroid is every 100mL saccharified liquid 10 or 20 or 30, and controlling leavening temperature is 28 DEG C, fermentation 2d; Controlling leavening temperature is 24 DEG C, fermentation 2d; Controlling leavening temperature is 20 DEG C, fermentation 10d; By control temperature, reach and brewage the object such as microbial growth, the raw perfume of strengthening.Add the Chinese sorghum saccharified liquid of fermentation liquid volume 5% again, controlling leavening temperature is 20 DEG C, fermentation 10d.Mash is released from fermenter base after fermentation ends.
2.5 distillations and allotment
Fermentation liquid circular net bore dia is the screen filtration of 0.3cm, filters the mash obtained and carries out next step distillation, filters the immobilization spheroid retained and proceeds the second round fermentation.Add in kettle formula distiller 2500mL filter after fermentation liquid, distill, wine is plucked in segmentation, wine degree more than 50 degree wine be head wine, the wine between 30-50 degree is stage casing wine, and the wine between 20-30 degree is tail wine.Head wine: stage casing wine: the ratio allotment of tail wine (volume ratio)=6:2:2:1, the vinosity evaluation of obtained wine thereby and ethyl acetate, content of ethyl lactate are in Table 1-3.The mensuration of ethyl acetate and content of ethyl lactate adopts the method for room space mensuration to see document: the content of ethyl acetate, ethyl lactate and β-phenylpropyl alcohol in rp-hplc determination white wine. brewing science and technology, 2008,11:108-111.
Table 1 immobilization spheroid add-on is vinosity evaluation and ethyl acetate, the content of ethyl lactate of 30/100mL
| Color | Hang cup | Fragrance | Mouthfeel | Ethyl acetate | Ethyl lactate |
| Limpid | Obviously hang cup as seen | Fragrance is quiet and beautiful | Cool long | 0.23mg/mL | 0.13mg/mL |
Table 2 immobilization spheroid add-on is vinosity evaluation and ethyl acetate, the content of ethyl lactate of 20/100mL
| Color | Hang cup | Fragrance | Mouthfeel | Ethyl acetate | Ethyl lactate |
| Limpid | Visible extension cup | Fragrance is light | Cool long | 0.20mg/mL | 0.11mg/mL |
Table 3 immobilization spheroid add-on is vinosity evaluation and ethyl acetate, the content of ethyl lactate of 10/100mL
| Color | Hang cup | Fragrance | Mouthfeel | Ethyl acetate | Ethyl lactate |
| Limpid | Visible extension cup | Fragrance is light | Cool long | 0.18mg/mL | 0.07mg/mL |
2.6 repeat fermentation
The immobilization spheroid that filtration retains is used for the fermentation of the second round, spheroid add-on is 30/mL, and other operation steps is with 2.4 and 2.5.Spheroid after second round fermentation ends continues on for the fermentation of third round time, and spheroid add-on is 30/mL, and other operation steps, with 2.4 and 2.5, finally allocates the vinosity evaluation of the wine obtained and ethyl acetate, content of ethyl lactate in table 4 and table 5.
Table 4 immobilization spheroid add-on is that the vinosity of the second round fermentation of 30/100mL evaluates ethyl acetate, content of ethyl lactate
| Color | Hang cup | Fragrance | Mouthfeel | Ethyl acetate | Ethyl lactate |
| Limpid | Visible extension cup | Fragrance is dense clearly | Cool long | 0.26mg/mL | 0.15mg/mL |
Table 5 immobilization spheroid add-on is that the vinosity of the third round time fermentation of 30/100mL evaluates ethyl acetate, content of ethyl lactate
| Color | Hang cup | Fragrance | Mouthfeel | Ethyl acetate | Ethyl lactate |
| Limpid | Visible extension cup | Fragrance is dense clearly | Cool long | 0.28mg/mL | 0.17mg/mL |
Flavour ingredient content increases along with the increase of fermentation round, that the microorganism of brewageing producing fragrance increases along with the increase of fermentation round on the one hand, the more important thing is that the flour layer of immobilization distiller's yeast is during the fermentation gradually by saccharification and liquefaction simultaneously, form certain space, so just for gas hold-up provides space in spheroid, thus provide increasing liquid-gas interface and solid-liquid interface, the increase at interface, add esterifying efficiency, be conducive to the formation of Ester.
Above-described embodiment is the present invention's preferably embodiment; but embodiments of the present invention are not restricted to the described embodiments; change, the modification done under other any does not deviate from spirit of the present invention and principle, substitute, combine, simplify; all should be the substitute mode of equivalence, be included within protection scope of the present invention.
Claims (10)
1. a preparation method for immobilization distiller's yeast, is characterized in that comprising the steps:
(1) by the alumina ball mixing granulation of distiller's yeast and surface wettability;
(2) spheroid that step (1) granulation obtains is joined granulation again in the mixture containing, for example lower mass percentage component: sodium alginate 0.5-3%, α-amylase 0.5-3%, saccharifying enzyme 0.5-3%, water 5-15%, surplus is flour;
(3) spheroid that step (2) granulation obtains is added to containing 3-5%(massfraction) CaCl
2with 0.5-1.5%(massfraction) BaCl
2water in, leave standstill more than 3h, being fixed distiller's yeast.
2. the preparation method of immobilization distiller's yeast according to claim 1, is characterized in that: the diameter of the alumina ball described in step (1) is 1.5-2.5mm.
3. the preparation method of immobilization distiller's yeast according to claim 1, is characterized in that: be every 10g distiller's yeast and 40-60 alumina ball mixing granulation in step (1).
4. the preparation method of immobilization distiller's yeast according to claim 1, is characterized in that: each constituent mass percentage composition of the mixing described in step (2) is: sodium alginate 1%, α-amylase 1%, saccharifying enzyme 1%, water 10%, flour 87%.
5. the preparation method of immobilization distiller's yeast according to claim 1, is characterized in that: in step (2), the spheroid amount joined in mixture is that every 100g mixture adds 15-30 spheroid.
6. an immobilization distiller's yeast, is characterized in that: prepared by the method described in any one of claim 1-5.
7. immobilization distiller's yeast according to claim 6 is increasing the application in white wine liquid fermenting flavour ingredient concentration.
8. increase an immobilization mechanize fermentation process for white wine liquid fermenting flavour ingredient concentration, it is characterized in that comprising the steps: Chinese sorghum saccharified liquid and immobilization distiller's yeast according to claim 6 to join in fermentor tank to ferment.
9. the immobilization mechanize fermentation process of increase white wine liquid fermenting flavour ingredient concentration according to claim 8, it is characterized in that: described Chinese sorghum saccharified liquid is prepared by a method comprising the following steps and obtains: starch with Pulverizing mill powder after the Chinese sorghum of boiling spreading for cooling is mixed with water, obtain sorghum flour slurries; In sorghum flour slurries, successively add α-amylase, saccharifying enzyme carries out liquefying and saccharification, obtain Chinese sorghum saccharified liquid; The ratio of Chinese sorghum saccharified liquid and immobilization distiller's yeast is every 100mL saccharified liquid 30 immobilization distiller's yeasts.
10. the immobilization mechanize fermentation process of increase white wine liquid fermenting flavour ingredient concentration according to claim 9, it is characterized in that comprising the steps: Chinese sorghum saccharified liquid and immobilization spheroid to join in fermentor tank, the add-on of immobilization spheroid is every 100mL Chinese sorghum saccharified liquid 30; Controlling leavening temperature is 28 DEG C, fermentation 2d; Controlling leavening temperature is 24 DEG C, fermentation 2d; Controlling leavening temperature is 20 DEG C, fermentation 10d; Add the Chinese sorghum saccharified liquid of fermentation liquid volume 5% again, controlling leavening temperature is 20 DEG C, fermentation 10d;
Described Chinese sorghum saccharified liquid is prepared by a method comprising the following steps and obtains: Chinese sorghum first uses the water soaking 24h boiling 12h again of 72 DEG C; Then spreading for cooling is dried completely to the moisture on Chinese sorghum surface, and without viscosity between sorghum grain and sorghum grain, grain grain spreads out; Starch with Pulverizing mill powder after the Chinese sorghum of boiling spreading for cooling is mixed with the water of its quality 3 times, obtain sorghum flour slurries; In sorghum flour slurries, successively add α-amylase, saccharifying enzyme carries out liquefying and saccharification, obtain Chinese sorghum saccharified liquid;
Described immobilization spheroid is prepared by a method comprising the following steps and obtains:
1) add in every 10g distiller's yeast the alumina ball mixing granulation of ratio by distiller's yeast and surface wettability that 50 diameters are the alumina ball of 2mm;
2) spheroid that step 1) granulation obtains is joined granulation again in the mixture containing, for example lower mass percentage component: sodium alginate 1%, α-amylase 1%, saccharifying enzyme 1%, water 10%, flour 87%; Every 100g mixture adds the spheroid that 20 step 1) granulations obtain;
3) by step 2) spheroid that obtains of granulation is added to containing 4%(massfraction) CaCl
2with 1%(massfraction) BaCl
2water in, leave standstill 4h, being fixed distiller's yeast.
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2015
- 2015-11-16 CN CN201510785563.0A patent/CN105255649B/en not_active Expired - Fee Related
Patent Citations (5)
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| JPH06197749A (en) * | 1992-12-28 | 1994-07-19 | Sapporo Breweries Ltd | Production of liquors |
| CN1114983A (en) * | 1995-04-28 | 1996-01-17 | 广东省微生物研究所 | Yeast fixed carrier and preparation method |
| CN101875889A (en) * | 2009-04-30 | 2010-11-03 | 中国绍兴黄酒集团有限公司 | Immobilizing method for yellow rice wine brewing yeast |
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| 侯红萍，等: "吸附- 包埋结合法共固定化糖化酶和酵母菌的研究", 《食品科学》 * |
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