CN105543028A - Preparation method of mouldy bran of mould for brewing wine - Google Patents
Preparation method of mouldy bran of mould for brewing wine Download PDFInfo
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- CN105543028A CN105543028A CN201510877785.5A CN201510877785A CN105543028A CN 105543028 A CN105543028 A CN 105543028A CN 201510877785 A CN201510877785 A CN 201510877785A CN 105543028 A CN105543028 A CN 105543028A
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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
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Abstract
The invention provides a preparation method of mouldy bran of mould for brewing wine. The preparation method comprises the following steps: (a), primarily activating the bacterium strain: preparing a PDA culture medium, adjusting the pH by a diluted HCl solution, then sterilizing the PDA culture medium to obtain a slant culture medium, inoculating preserved mould Mxzd-001 to the slant culture medium, and then culturing the mould Mxzd-001 in a constant temperature incubator to obtain a primarily activated bacterium strain; (b), secondary liquid seed: preparing a seed liquid culture medium, adjusting the acidity by pot-bottom water or yellow serofluid generated during the process of wine brewing, carrying out split-charging and sterilization, inoculating a ring of slant primarily-activated bacterium strain, placing the culture medium on a shaking table, and carrying out constant temperature incubation to obtain secondary liquid seed; (c) enlarged cultivation under a ventilation condition: adding bean cake powder and water into bran to wet the bran, using discarded vinasse, which is obtained after wine distillation, to adjust the acidity of a mouldy bran culture medium, then adding the secondary liquid seed, evenly mixing, culturing the mouldy bran in a ventilated bed in a vinasse chamber, controlling the culture temperature, and drying to obtain the mouldy bran of mould Mxzd-001.
Description
Technical field
The present invention relates to wine brewing koji field, be specifically related to a kind of wine brewing by the preparation method of mould wheat bran.
Background technology
Gold seeds wine industry is meet based on the Flavor Types demand of market and consumption person, attempts the aromatic white spirits such as development sesame is fragrant, compound is fragrant.The existing koji bacterial classification of gold seeds wine industry and technique, mainly to produce high temperature Daqu, meet the production of traditional aroma daqu liquor, its saccharogenic power, esterifying power are relatively stable, and proteinase activity is not high; According to enterprise development needs, and products thereof odor type demand etc., carrying out the preparation production etc. of the seed selection of functional brewing microorganism and application, wheat bran, is enterprise development letter technical problem to be solved.
Brewed spirit process and functional brewing microorganism closely related, the seed selection of functional brewing microorganism and application thereof are the focus of modern liquor manufacturing enterprise.Koji kind and quality are the bases determining fragrant liquor and quality, the application of functional brewing microorganism in koji is produced, and contribute to the leavening property improving Koji, ensure the yield and quality of former wine.The saccharifying ferment of the aromatic white spirits such as gold seeds development of liquor-making industry sesame is fragrant, compound is fragrant is functional composite wheat bran, and wherein mould wheat bran plays an important role in balance composite wheat bran saccharogenic power, esterifying power, proteinase activity etc.Saccharogenic power, the esterifying power of this mould wheat bran are higher, and amino-acid nitrogen content in wheat bran is higher, can promote Maillard reaction, enrich the various flavor compound in distilled spirit with sesame flavour, improve the yield of liquor of high-quality distilled spirit with sesame flavour.
Summary of the invention
A kind of wine brewing is the object of the present invention is to provide to use the preparation method of mould wheat bran, the acidity of the residual water utilizing wine brewing to produce or yellow seriflux adjustment seed liquor substratum, utilize the acidity of losing grain adjustment enlarged culturing bran mass of steaming after drinking, be conducive to the nutritive ingredient of rich medium, make the very fast activity recovery of preservation of bacteria strain and adapt to wine brewing production environment.
The technical solution used in the present invention is:
Make wine by a preparation method for mould wheat bran, its feature comprises following process:
A, one-level activated spawn: preparation PDA substratum, and adjust pH=4.5-5.0 with the HCL solution of lmol/L, slant medium is obtained after sterilizing, then the preservation of bacteria strain of mould Mxzd-001 is inoculated on slant medium, be placed in 30-35 DEG C of cultivation 48h in constant incubator again, obtain one-level activated spawn;
B, secondary liquid seed: preparation seed liquor substratum, and the residual water utilizing wine brewing to produce or yellow seriflux adjustment acidity, pH=4.5-5.0, a ring inclined-plane one-level activated spawn is inoculated after sterilizing, be placed in 30-35 DEG C again, 48h cultivated by 100-130r/min shaking table, obtain secondary liquid seed;
Seed liquor substratum described in c, step b, its 1L volume is prepared as follows: Tryptones 5g, yeast extract paste 3.0g, glucose 10g, KH
2pO
42.0g, MgSO
40.8g, CaCl
20.3g, the residual water utilizing wine brewing to produce or yellow seriflux adjustment acidity, pH=4.5-5.0, in 115 DEG C of high pressure steam sterilization 30min;
D, bran mass: get wheat bran 10-15 part, soybean cake powder 1-5 part, water 5-10 part, after material moistening 4-6h, evenly admix steaming after drinking lose poor 10-15 part, to adjust the acidity of expanding production bran mass, reinstall wine rice steamer steaming 1.5-2.0h, vapor pressure 0.05-0.10Mpa, temperature 101-105 DEG C, is then placed in cold scattering on ventilation double-edged fine-toothed comb;
E, ventilation enlarged culturing: when bran mass cold scattering is to 30-35 DEG C, add the secondary liquid seed of 5-10 ‰, beats after spreading mixing and send into bent room Ventilated bed, intermittent aeration, control temperature 30-35 DEG C, relative humidity 65-75%, incubation time is at 48-72h, and every 10-12h stirring once;
F, air seasoning: after ventilation enlarged culturing 48-72h, mycelial growth is decayed, and spore generates in a large number, and drying temperature controls at 40-45 DEG C, intermittent aeration, and after dry, wheat bran water content is less than 8%, obtains mould Mxzd-001 wheat bran.
Described mould Mxzd-001 wheat bran is the mould that enterprise is numbered Mxzd-001, its bacterial classification derives from gold seeds wine industry Luzhou-flavor high temperature Daqu, through being separated, screening, purifying obtains, through being accredited as white bent rhizopus, this bacterial strain is for cultivating mould wheat bran, be adapted to the wine brewing production environment of this enterprise, there is saccharogenic power high, esterifying power is high, proteinase activity is moderate, and it is acidproof, resistance to moisture content, thermal adaptability is strong, the features such as ethanol tolerance is strong, easy cultivation, the demand that white spirit by solid state method is produced can be met, contribute to improving this enterprise sesame fragrant, compound perfume waits the yield of liquor of aromatic white spirit and produces wine quality, there is higher using value.
The acidity of the residual water utilizing wine brewing to produce or yellow seriflux adjustment seed liquor substratum, utilize the acidity of losing grain adjustment enlarged culturing bran mass of steaming after drinking, be conducive to the nutritive ingredient of rich medium, make the very fast activity recovery of preservation of bacteria strain and adapt to wine brewing production environment.
The advantage that the present invention compared with prior art has:
1, in the brewing process of the aromatic white spirits such as sesame is fragrant, compound is fragrant, add mould Mxzd-001 wheat bran prepared by the inventive method, brewageing for aromatic white spirits such as sesame are fragrant, compound is fragrant and provide novel production bacterial strain, is once innovate to brewageing of aromatic white spirit such as sesame are fragrant, compound is fragrant; 2, the present invention utilizes the residual water of wine brewing production or the acidity of yellow seriflux adjustment seed liquor substratum, utilize the acidity of losing grain adjustment enlarged culturing bran mass of steaming after drinking, be conducive to the nutritive ingredient of rich medium, make the very fast activity recovery of preservation of bacteria strain and adapt to wine brewing production environment, bacterial classification is well tamed, unsuitable aging, strong adaptability etc.; This wheat bran has that saccharogenic power is high, esterifying power is high, proteinase activity is moderate, and the features such as acidproof, resistance to moisture content, thermal adaptability is strong, ethanol tolerance is strong, easy cultivation, solves existing Daqu, composite wheat bran etc. and there is the inharmonic problems of microbial enzyme enzyme system such as saccharogenic power, esterifying power, proteinase activity in various degree; 3, the present invention prepare a kind of make wine with mould wheat bran can meet white spirit by solid state method produce demand, contribute to improving the yield of liquor of the aromatic white spirits such as this enterprise sesame is fragrant, compound is fragrant and product wine quality, meet based on the Flavor Types demand of market and consumption person, there is higher using value; 4, the mould Mxzd-001 wheat bran prepared of the inventive method, there is stronger microbial enzyme system: saccharifying enzyme, Esterified Enzyme, aspartic protease, cellulase etc., add the utilization ratio of starch, Mierocrystalline cellulose, protein etc. in grain unstrained spirits, the process such as saccharification, wine, esterification of effective promotion starch, for Maillard reaction provides sufficient prerequisite material, for the generation of former wine Higher Alcohols, senior ester and other flavour substancess and accumulation provide important leverage, particularly 3 methylthiol propyl alcohol, the flavour substancess such as Pyrazine generate and accumulation; 5, the preparation and application of this mould Mxzd-001 wheat bran, active effect is played to the local flavor ensured with improving the aromatic white spirit such as sesame perfume (or spice), compound perfume, improve the yield of liquor and grain utilization ratio simultaneously, make the making method of the aromatic white spirits such as sesame is fragrant, compound is fragrant more scientific and reasonable.
Embodiment
Make wine by a preparation method for mould wheat bran, comprise the following steps:
A, one-level activated spawn: preparation PDA substratum, and adjust pH=5.0 with the HCL solution of lmol/L, obtain slant medium after sterilizing, then the preservation of bacteria strain of mould Mxzd-001 is inoculated on slant medium, be placed in 30 DEG C of cultivation 48h in constant incubator again, obtain one-level activated spawn;
B, secondary liquid seed: preparation seed liquor substratum, adjusts acidity and packing sterilizing, then inoculate a ring inclined-plane one-level activated spawn, then be placed in 30 DEG C, 48h cultivated by 110r/min shaking table, obtains secondary liquid seed;
Seed liquor substratum described in c, step b, its 1L volume is prepared as follows: Tryptones 5g, yeast extract paste 3.0g, glucose 10g, KH2PO42.0g, MgSO40.8g, CaCl20.3g, and adjusting acidity with the residual water that wine brewing is produced, pH=5.0, in 115 DEG C of high pressure steam sterilization 30min;
D, bran mass: get 15 parts, wheat bran, soybean cake powder 5 parts, 10 parts, water, after material moistening 4h, evenly admix steaming after drinking lose grain 15 parts, to adjust the acidity of expanding production bran mass, reinstall wine rice steamer steaming 2.0h, vapor pressure 0.05-0.10Mpa, temperature 101-105 DEG C, is then placed in cold scattering on ventilation double-edged fine-toothed comb;
E, ventilation enlarged culturing: when bran mass cold scattering to 33 DEG C, add the secondary liquid seed of 5 ‰, and beat after spreading mixing and send into bent room Ventilated bed, intermittent aeration, control temperature 30-35 DEG C, relative humidity 65-75%, incubation time is at 72h, and every 12h stirring once;
F, air seasoning: after ventilation enlarged culturing 72h, control drying temperature at about 40-45 DEG C, intermittent aeration, wheat bran water content 6% after dry, obtains mould Mxzd-001 wheat bran.
The mould Mxzd-001 wheat bran microbial enzyme system comparatively horn of plenty that this embodiment is produced, saccharogenic power 1390U/g dry medium, esterifying power 92U/g dry medium, aspartic protease 1600U/g dry medium, neutral protease 970U/g dry medium, cellulase 900U/g dry medium.
Claims (3)
1. make wine by a preparation method for mould wheat bran, it is characterized in that, comprise the following steps:
A, one-level activated spawn: preparation PDA substratum, and adjust pH=4.5-5.0 with the HCL solution of lmol/L, slant medium is obtained after sterilizing, then the preservation of bacteria strain of mould Mxzd-001 is inoculated on slant medium, be placed in 30-35 DEG C of cultivation 48h in constant incubator again, obtain one-level activated spawn;
B, secondary liquid seed: preparation seed liquor substratum, and the residual water utilizing wine brewing to produce or yellow seriflux adjustment acidity, pH=4.5-5.0, packing sterilizing, then the one-level activated spawn of a ring step a gained is inoculated, be placed in 30-35 DEG C again, 48h cultivated by 100-130r/min shaking table, obtain secondary liquid seed;
Seed liquor substratum described in c, step b, its 1L volume is prepared as follows: Tryptones 5g, yeast extract paste 3.0g, glucose 10g, KH
2pO
42.0g, MgSO
40.8g, CaCl
20.3g, and the residual water utilizing wine brewing to produce or yellow seriflux adjustment acidity, pH=4.5-5.0, packing, in 115 DEG C of high pressure steam sterilization 30min;
D, get wheat bran 10-15 part, soybean cake powder 1-5 part, water 5-10 part, after material moistening 4-6h, evenly admix steaming after drinking lose poor 10-15 part, to adjust the acidity of expanding production bran mass, reinstall wine rice steamer steaming 1.5-2.0h, vapor pressure 0.05-0.10Mpa, temperature 101-105 DEG C, is then placed in cold scattering on ventilation double-edged fine-toothed comb;
E, ventilation enlarged culturing: when bran mass cold scattering is to 30-35 DEG C, add the secondary liquid seed of 5-10 ‰, beats after spreading mixing and send into bent room Ventilated bed, intermittent aeration, control temperature 30-35 DEG C, relative humidity 65-75%, incubation time is at 48-72h, and every 10-12h stirring once;
F, air seasoning: after ventilation enlarged culturing 48-72h, mycelial growth is decayed, and spore generates in a large number, and drying temperature controls at 40-45 DEG C, intermittent aeration, and after dry, wheat bran water content is less than 8%, obtains mould Mxzd-001 wheat bran.
2. the wine brewing according to claim 1 preparation method of mould wheat bran, it is characterized in that: described mould Mxzd-001 wheat bran is the mould that enterprise is numbered Mxzd-001, its bacterial classification derives from gold seeds wine industry Luzhou-flavor high temperature Daqu, obtain through separation, screening, purifying, through being accredited as white bent rhizopus, this bacterial strain is for cultivating mould wheat bran.
3. the wine brewing according to claim 1 preparation method of mould wheat bran, it is characterized in that: the acidity of the residual water utilizing wine brewing to produce or yellow seriflux adjustment seed liquor substratum, utilize the acidity of losing grain adjustment enlarged culturing bran mass of steaming after drinking, be conducive to the nutritive ingredient of rich medium, make the very fast activity recovery of preservation of bacteria strain and adapt to wine brewing production environment.
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Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107603892A (en) * | 2017-11-06 | 2018-01-19 | 佛山市海天(高明)调味食品有限公司 | One plant of rhizopus ZH805 and its application |
| CN109609315A (en) * | 2019-01-24 | 2019-04-12 | 安徽金种子酒业股份有限公司 | Utilize the method for bent wine slot brewing slot perfume (or spice) blending liquor |
| CN109880720A (en) * | 2017-12-06 | 2019-06-14 | 安徽宣酒集团股份有限公司 | The production method that a kind of Tetramethylpyrazine loses poor function wheat bran |
| CN110760404A (en) * | 2019-11-27 | 2020-02-07 | 四川轻化工大学 | Bacillus mixed bran koji and preparation process and application thereof |
| CN113444646A (en) * | 2021-06-02 | 2021-09-28 | 湖北稻花香酒业股份有限公司 | Mould for producing beta-caryophyllene and application thereof |
| CN115074261A (en) * | 2022-06-28 | 2022-09-20 | 四川轻化工大学 | Saccharomyces boulardii, fermentation medium thereof, ruminant feed and preparation method thereof |
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| CN103215158A (en) * | 2012-11-22 | 2013-07-24 | 袁建国 | Method for preparing aspergillus niger mouldy bran for brewing wine |
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Cited By (8)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107603892A (en) * | 2017-11-06 | 2018-01-19 | 佛山市海天(高明)调味食品有限公司 | One plant of rhizopus ZH805 and its application |
| CN107603892B (en) * | 2017-11-06 | 2018-08-03 | 佛山市海天(高明)调味食品有限公司 | One plant of rhizopus ZH805 and its application |
| CN109880720A (en) * | 2017-12-06 | 2019-06-14 | 安徽宣酒集团股份有限公司 | The production method that a kind of Tetramethylpyrazine loses poor function wheat bran |
| CN109609315A (en) * | 2019-01-24 | 2019-04-12 | 安徽金种子酒业股份有限公司 | Utilize the method for bent wine slot brewing slot perfume (or spice) blending liquor |
| CN110760404A (en) * | 2019-11-27 | 2020-02-07 | 四川轻化工大学 | Bacillus mixed bran koji and preparation process and application thereof |
| CN113444646A (en) * | 2021-06-02 | 2021-09-28 | 湖北稻花香酒业股份有限公司 | Mould for producing beta-caryophyllene and application thereof |
| CN113444646B (en) * | 2021-06-02 | 2022-09-02 | 湖北稻花香酒业股份有限公司 | Mould for producing beta-caryophyllene and application thereof |
| CN115074261A (en) * | 2022-06-28 | 2022-09-20 | 四川轻化工大学 | Saccharomyces boulardii, fermentation medium thereof, ruminant feed and preparation method thereof |
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