CN106222233A - A kind of daqu fermentation power detection culture medium, the method for its detection daqu fermentation power of preparation method and application - Google Patents
A kind of daqu fermentation power detection culture medium, the method for its detection daqu fermentation power of preparation method and application Download PDFInfo
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Abstract
The invention discloses a kind of daqu fermentation power detection culture medium, the method for its detection daqu fermentation power of preparation method and application, described culture medium is by glucose, yeast extract, peptone, magnesium sulfate and water, adjust pH value to 3～3.5 with the mixed acid containing lactic acid, caproic acid, acetic acid and butanoic acid, be prepared from 110～120 DEG C of sterilizings 10～20min.Described detection method includes fermentation, uses gas chromatographic column blowback analytic process detection alcohol content and calculating.Traditional detection culture medium uses starchy material through gelatinizing, saccharifying, filtration, disinfecting action, and culture medium complex manufacturing process, the longest, and the fermentability of present invention detection culture medium reagent is simple, directly preparation sterilizing can use；Detection method is simple to operate, and analysis result is accurate, and precision is high, favorable reproducibility, and the suitability is strong, can conscientiously react the fermentation liquor-producing ability that distillers yeast is shown after entering solid brewing environment and the quality effectively assessing distillers yeast quality.
Description
Technical field
The invention belongs to brewing technical field, be specifically related to a kind of daqu fermentation power detection culture medium, preparation method and answer
Method by its detection daqu fermentation power.
Background technology
Chinese liquor is the precious legacy that 5,000 years Chinese civilizations stay, and is the important composition of Chinese traditional culture.Daqu (massive raw stater for alcholic liquor) is
The power of brewing fermentation, be a kind of rich in wine brewing required for fungus strain, enzyme system, the complex carrier of system.Profit in brewed spirit
With Daqu (massive raw stater for alcholic liquor) as saccharifying ferment and raw pastil.Thus, distillation yield and the vinosity of Chinese liquor are had a significant impact by spirit quality.
Along with scientific and technological progress, development of commerce, regional resource predominance and the technical advantage of famous liquor in China are the most prominent
Go out, engender advantage producing region wine brewing Daqu (massive raw stater for alcholic liquor) export trade phenomenon and commercialization, the large-scale production of industrialization.But, in the face of the heaviest
The series products wanted, the quality of Daqu (massive raw stater for alcholic liquor) there is no unified standard to carry out specification.This makes Daqu (massive raw stater for alcholic liquor) manufacturing enterprise use with Daqu (massive raw stater for alcholic liquor)
The criterion of the mutually communication of accreditation is lacked between enterprise.Thus, angularly make from production technology, quality control and commodity transaction
Surely wine brewing spirit quality standard is extremely urgent.
The judgement of spirit quality grade is appointed and is so rested on based on sensory test, and some is also aided with physical and chemical index simultaneously
Measuring, the index of each Liquor-making Enterprises & is not quite similar, and weight also differs.The organoleptic indicator of Daqu (massive raw stater for alcholic liquor) is mainly concerned with fragrance, hide
Thickness, section, 4 factors of outward appearance.The physical and chemical index of Daqu (massive raw stater for alcholic liquor) is mainly concerned with esterifying power, fermenting power, acidity, saccharifying power, liquefaction
Power, starch, 7 indexs of moisture.Visible, the mensuration of fermenting power is an important indicator in spirit quality ranking.And pass
The culture medium of system detection fermenting power uses starchy material, and this raw material need to be through gelatinizing, saccharifying, filtration, disinfecting action, culture medium system
Process of making is complicated, the longest；What the method for detection fermenting power was commonly used is to use carbon dioxide weightlessness and pycnometric method to survey alcoholic strength
Detect fermenting power size, but, the content that its desired value measured of carbon dioxide weight-loss method is contained far beyond fermenting power,
And the method exists method error, human error easily occurs, thus impact analysis result.Pycnometric method measure alcoholic strength need by
Could measure after fermentation liquid distillation, this operation can cause measured value on the low side.
Summary of the invention
It is an object of the invention to overcome the shortcoming of prior art, it is provided that a kind of daqu fermentation power detection culture medium, this training
Foster based component is simple, preparation is convenient；
The second object of the present invention is to provide the preparation method of this kind of culture medium, and the method is simple to operate, the shortest, joint
About energy consumption；
The third object of the present invention is to provide a kind of method detecting daqu fermentation power, and this detection method is simple to operate,
Analysis result is accurate, and precision is high, favorable reproducibility, and the suitability is strong, can conscientiously react distillers yeast institute after entering solid brewing environment
The fermentation liquor-producing ability shown and the quality effectively assessing distillers yeast quality.
The purpose of the present invention is achieved through the following technical solutions: a kind of daqu fermentation power detection culture medium, every 1000ml
Containing the raw material of following weight in culture medium:
Adjusting pH value to 3～3.5 with mixed acid, wherein, described mixed acid is the mixed acid of lactic acid, caproic acid, acetic acid and butanoic acid,
And volume ratio is 4～8:1～4:1:1.
Preferably, containing the raw material of following weight in every 1000ml culture medium:
Adjusting pH value to 3～3.5 with mixed acid, wherein, described mixed acid is the mixed acid of lactic acid, caproic acid, acetic acid and butanoic acid,
And volume ratio is 6:2:1:1.
The preparation method of a kind of daqu fermentation power detection culture medium, weighs each raw material by above-mentioned formula proportion, uses mixed acid
The pH to 3～3.5 of regulation culture medium, in 110～120 DEG C of sterilizings 10～20min.
A kind of method detecting daqu fermentation power, it comprises the following steps:
S1. fermentation: use the daqu fermentation power detection culture medium described in claim 1 or 2, weigh Koji to be measured and add training
Supporting in base, fermentation flask is placed in the shaking table of 100～150rpm/min extraction 25～35min, draws bacteria suspension and connect under aseptic condition
Planting and carry out sealing and fermenting in daqu fermentation power detection culture medium, the temperature of described sealing and fermenting is 22～25 DEG C, and fermentation time is
45～52h；
S2. alcohol content is detected: by centrifugal for the fermentation liquid of step S1 gained rear Aspirate supernatant, crossing aperture is 0.45 μm
Filter membrane, filtrate uses alcoholic strength in gas chromatographic column blowback analytic process detection filtrate；
S3. calculate: fermentability of liquor yeast according to the following formula:
Ci=Ai × Ki × 100
In formula: Ci is the content of ethanol in fermentation liquid, calculating with the volume fraction of ethanol, unit is %；Ai is fermentation liquid
The peak area of middle ethanol component, unit is Pa S；Ki is the concentration correction value of ethanol component unit peak area.
Further, step S1 weighs Koji 20g to be measured add 100ml culture medium in, fermentation flask be placed in 120～
The shaking table of 180rpm/min extracts 30min, draws 5ml bacterial suspension inoculation under aseptic condition in the detection training of 95ml daqu fermentation power
Foster base carries out sealing and fermenting, and the temperature of described sealing and fermenting is 22～25 DEG C, and fermentation time is 48h.
Further, the centrifugal centrifuge using rotating speed to be 11000～13000rpm/min described in step S2, from
The heart time is 8～15min.
Further, the analytical column that described gas chromatographic column blowback analytic process uses is: J&W DB-FFAP capillary chromatography
Post, Phenomenex ZB-WAXplus capillary chromatographic column and shunting flat sheet combination form；Carrier gas and purge gas are nitrogen；
Sample size is 2 μ L；Input mode is constant voltage shunting, and nebulizer gas pressure is 10psi, and split ratio is 10:1；Temperature programming is initial temperature
Spend 40 DEG C, keep 10min, then with the ramp of 8 DEG C/min to 250 DEG C, and keep 5min；Blowback Air Valve Control is initially pressed
Power is 10psi, keeps 15min, then switch valve, rises to pressure 30psi with the speed of 60psi/min, keeps to sample dividing
Analyse complete.
The invention have the advantages that
(1) used by the inventive method, fermentability detection culture medium reagent is simple, directly prepares sterilizing, can use, passes
System method use starchy material through gelatinizing, saccharifying, filtration, disinfecting action, culture medium complex manufacturing process, the longest；
(2) traditional detection method CO2The fermentability detection culture medium that weight-loss method and pycnometric method are used uses saccharifying
Liquid natural ph, and detection method is according to wine brewing real attenuation environment, fermentability detects Medium's PH Value and adjusts
Joint, to 3.0-3.5, then carries out the mensuration of fermenting power, and this measurement result more can truly reflect distillers yeast institute in wine brewing acid system
The fermenting power having；
(3) traditional detection method CO2Weight-loss method and pycnometric method are directly to add 1g in fermentability detection culture medium
Qu Fen, because addition is few, and microorganism is at solid-state Qu Fenzhong skewness, so testing result repeatability is poor, and this
Bright detection method sampling amount is big, is evenly distributed, and testing result favorable reproducibility is effectively increased the precision of testing result；
(4) traditional detection method is to use CO2Weightless and pycnometric method is surveyed alcoholic strength and is detected fermenting power size.Wherein CO2
The content that its desired value measured of weight-loss method is contained far beyond fermenting power (i.e. producing ethanol)；Additionally there is method by mistake in the method
, the most easily there is human error in difference, thus impact analysis result；Pycnometric method measures ability after fermentation liquid need to be distilled by alcoholic strength
Measuring, this operation can cause measured value on the low side.And detection method uses gas chromatogram backblowing directly in fermentation liquid
Alcohol content be analyzed detection, testing result can actual alcohol content in accurate response fermentation liquid；
(5) detection method is simple to operate, and analysis result is accurate, and precision is high, favorable reproducibility, and the suitability is strong, can
Conscientiously reaction distillers yeast is shown after entering solid brewing environment fermentation liquor-producing ability and effectively assessment distillers yeast quality excellent
Bad.
Detailed description of the invention
Below in conjunction with embodiment, the present invention will be further described, and protection scope of the present invention is not limited to following institute
State.
Embodiment 1: a kind of daqu fermentation power detection culture medium, raw material containing following weight in every 1000ml culture medium:
Adjusting pH value to 3～3.5 with mixed acid, wherein, described mixed acid is the mixed acid of lactic acid, caproic acid, acetic acid and butanoic acid,
And volume ratio is 4:1:1:1.
Embodiment 2: a kind of daqu fermentation power detection culture medium, raw material containing following weight in every 1000ml culture medium:
Adjusting pH value to 3～3.5 with mixed acid, wherein, described mixed acid is the mixed acid of lactic acid, caproic acid, acetic acid and butanoic acid,
And volume ratio is 8:4:1:1.
Embodiment 3: a kind of daqu fermentation power detection culture medium, raw material containing following weight in every 1000ml culture medium:
Adjusting pH value to 3～3.5 with mixed acid, wherein, described mixed acid is the mixed acid of lactic acid, caproic acid, acetic acid and butanoic acid,
And volume ratio is 6:2:1:1.
Embodiment 4: the preparation method of arbitrary daqu fermentation power detection culture medium in embodiment 1-3, by above-mentioned formula proportion
Weigh each raw material, with the pH to 3～3.5 of mixed acid regulation culture medium, in 110 DEG C of sterilizing 10min.
Embodiment 5: the preparation method of arbitrary daqu fermentation power detection culture medium in embodiment 1-3, by above-mentioned formula proportion
Weigh each raw material, with the pH to 3～3.5 of mixed acid regulation culture medium, in 120 DEG C of sterilizing 20min.
Embodiment 6: the preparation method of arbitrary daqu fermentation power detection culture medium in embodiment 1-3, by above-mentioned formula proportion
Weigh each raw material, with the pH to 3～3.5 of mixed acid regulation culture medium, in 115 DEG C of sterilizing 16min.
Embodiment 7: a kind of method detecting daqu fermentation power, it comprises the following steps:
S1. fermentation: use the daqu fermentation power detection culture medium of embodiment 1, weigh Koji 20g to be measured and add 100ml training
Supporting in base, fermentation flask is placed in the shaking table of 120rpm/min extraction 25min, inhale under aseptic condition 5ml take bacterial suspension inoculation in
95ml daqu fermentation power detection culture medium carries out sealing and fermenting, and the temperature of described sealing and fermenting is 22 DEG C, and fermentation time is 45h；
S2. alcohol content is detected: the fermentation liquid of step S1 gained is used rotating speed is 11000rpm/min centrifuge
Aspirate supernatant after 8min, crosses the filter membrane that aperture is 0.45 μm, and filtrate uses in gas chromatographic column blowback analytic process detection filtrate
Alcoholic strength；
The analytical column that described gas chromatographic column blowback analytic process uses is: J&W DB-FFAP capillary chromatographic column,
Phenomenex ZB-WAXplus capillary chromatographic column and shunting flat sheet combination form；Carrier gas and purge gas are nitrogen；Sample introduction
Amount is 2 μ L；Input mode is constant voltage shunting, and nebulizer gas pressure is 10psi, and split ratio is 10:1；Temperature programming is initial temperature 40
DEG C, keep 10min, then with the ramp of 8 DEG C/min to 250 DEG C, and keep 5min；Blowback Air Valve Control initial pressure is
10psi, keeps 15min, then switch valve, rises to pressure 30psi with the speed of 60psi/min, keep complete to sample analysis
Finish；
S3. calculate: fermentability of liquor yeast according to the following formula:
Ci=Ai × Ki × 100
In formula: Ci is the content of ethanol in fermentation liquid, calculating with the volume fraction of ethanol, unit is %；Ai is fermentation liquid
The peak area of middle ethanol component, unit is Pa S；Ki is the concentration correction value of ethanol component unit peak area.
Embodiment 8: a kind of method detecting daqu fermentation power, it comprises the following steps:
S1. fermentation: use the daqu fermentation power detection culture medium of embodiment 2, weigh Koji 20g to be measured and add 100ml training
Supporting in base, fermentation flask is placed in the shaking table of 180rpm/min extraction 35min, inhale under aseptic condition 5ml take bacterial suspension inoculation in
95ml daqu fermentation power detection culture medium carries out sealing and fermenting, and the temperature of described sealing and fermenting is 25 DEG C, and fermentation time is 52h；
S2. alcohol content is detected: the fermentation liquid of step S1 gained is used rotating speed is 13000rpm/min centrifuge
Aspirate supernatant after 15min, crosses the filter membrane that aperture is 0.45 μm, and filtrate uses in gas chromatographic column blowback analytic process detection filtrate
Alcoholic strength；
The analytical column that described gas chromatographic column blowback analytic process uses is: J&W DB-FFAP capillary chromatographic column,
Phenomenex ZB-WAXplus capillary chromatographic column and shunting flat sheet combination form；Carrier gas and purge gas are nitrogen；Sample introduction
Amount is 2 μ L；Input mode is constant voltage shunting, and nebulizer gas pressure is 10psi, and split ratio is 10:1；Temperature programming is initial temperature 40
DEG C, keep 10min, then with the ramp of 8 DEG C/min to 250 DEG C, and keep 5min；Blowback Air Valve Control initial pressure is
10psi, keeps 15min, then switch valve, rises to pressure 30psi with the speed of 60psi/min, keep complete to sample analysis
Finish；
S3. calculate: fermentability of liquor yeast according to the following formula:
Ci=Ai × Ki × 100
In formula: Ci is the content of ethanol in fermentation liquid, calculating with the volume fraction of ethanol, unit is %；Ai is fermentation liquid
The peak area of middle ethanol component, unit is Pa S；Ki is the concentration correction value of ethanol component unit peak area.
Embodiment 9: a kind of method detecting daqu fermentation power, it comprises the following steps:
S1. fermentation: use the daqu fermentation power detection culture medium of embodiment 1, weigh Koji 20g to be measured and add 100ml training
Supporting in base, fermentation flask is placed in the shaking table of 150rpm/min extraction 30min, inhale under aseptic condition 5ml take bacterial suspension inoculation in
95ml daqu fermentation power detection culture medium carries out sealing and fermenting, and the temperature of described sealing and fermenting is 23 DEG C, and fermentation time is 48h；
S2. alcohol content is detected: it is 11000～13000rpm/min to be centrifuged that the fermentation liquid of step S1 gained uses rotating speed
After machine is centrifuged 8～15min, Aspirate supernatant, excessively aperture are the filter membrane of 0.45 μm, and filtrate uses gas chromatographic column blowback analytic process
Alcoholic strength in detection filtrate；
The analytical column that described gas chromatographic column blowback analytic process uses is: J&W DB-FFAP capillary chromatographic column,
Phenomenex ZB-WAXplus capillary chromatographic column and shunting flat sheet combination form；Carrier gas and purge gas are nitrogen；Sample introduction
Amount is 2 μ L；Input mode is constant voltage shunting, and nebulizer gas pressure is 10psi, and split ratio is 10:1；Temperature programming is initial temperature 40
DEG C, keep 10min, then with the ramp of 8 DEG C/min to 250 DEG C, and keep 5min；Blowback Air Valve Control initial pressure is
10psi, keeps 15min, then switch valve, rises to pressure 30psi with the speed of 60psi/min, keep complete to sample analysis
Finish；
S3. calculate: fermentability of liquor yeast according to the following formula:
Ci=Ai × Ki × 100
In formula: Ci is the content of ethanol in fermentation liquid, calculating with the volume fraction of ethanol, unit is %；Ai is fermentation liquid
The peak area of middle ethanol component, unit is Pa S；Ki is the concentration correction value of ethanol component unit peak area.
Embodiment 10: detection method contrast CO2Weight-loss method and the testing result of pycnometric method
1.CO2Weight-loss method measures fragrant yeast Koji liquor-producing ability
Aseptic fetching is cooled to about 25 DEG C after having the fermentation flask sterilizing of 100ml above-mentioned fermentability test media time
Under the conditions of add distillers yeast 1.00g to be measured, bottleneck with fermentation bung seal, in fermentation bung add 5-10ml 5mol/LH2SO4(1/
2H2SO4) seal, dry a bottle outer wall, the balance of one thousandth sensibility reciprocal is weighed.Then, put in 25 DEG C of couveuses and ferment
72h.Take out fermentation flask, be shaken gently for, make CO2All effusion, is re-weighed on same balance.Calculate the weight that fermentation liquid is forward and backward
Amount difference is C02Growing amount (g/g 72h), three, each experiment sample work is parallel.
2. pycnometric method measures fragrant yeast Koji liquor-producing ability
At aseptic condition fetching is cooled to about 25 DEG C after having the fermentation flask sterilizing of 100ml fermentability test media time
Lower addition distillers yeast to be measured 1.00g, bottleneck fermentation bung seals, and adds 5-10ml 5mol/LH in fermentation bung2SO4(1/2H2SO4)
Seal, put into fermentation 72h in 25 DEG C of couveuses.Take out fermentation flask, be shaken gently for, make CO2All effusions, with the capacity of 100ml
Bottle (is dried to constant weight), weighs 100g and removes the fermentation liquid of gas, proceed in 500ml flask, washes with 50ml distilled water mark
Wash volumetric flask, and proceed in flask, connect condenser, heating slowly distillation.Again by the 100ml volumetric flask of a known weight
Immerse in frozen water, receive the distillate steamed.When effluent volume is about 90ml, stop distillation, distillate weight is adjusted
To 100g, mix homogeneously, measure relative density during distillate 20 DEG C by attached temperature pycnometric method, then table look-up and draw the matter of ethanol
Amount mark, three, each experiment sample work is parallel.
3. the detection method of the present invention
A, fermentability test media: glucose 100 grams, yeast extract 0.3 gram, peptone 3 grams, 1.5 grams of magnesium sulfate, water
1000ml, with mixed acid (lactic acid: caproic acid: acetic acid: butanoic acid=6:2:1:1) regulation medium pH to 3～3.5, is sub-packed in 250ml
In fermentation flask (95ml/ bottle), in 115 DEG C of sterilizing 15min.
B, claim fragrant yeast Koji 20g to be measured in 100ml sterilized fermentability test media at aseptic condition
In, it is placed in the shaking table that rotating speed is 150rpm/min extraction 30min, takes out suction 5ml bacteria suspension under aseptic condition and (be equivalent to 1g
Distillers yeast) in sterilized equipped with in 95ml fermentability test media, each sample make three parallel.Cover fermentation bung, and
Fermentation bung drips in fermentation bung and add 5-10ml 5mol/LH2SO4(1/2H2SO4) seal, fermentation temperature is 22～25 DEG C,
Fermentation time is 48h.
C, the detection of fermentability test media alcohol content: centrifugal fermentation liquid after fermentation in 24 hours, centrifugal bar
Part is rotating speed 12000rpm/min, centrifugal 10 minutes, and Aspirate supernatant 5ml crosses 0.45 μm filter membrane in case use is analyzed in detection.This
Bright employing gas chromatographic column blowback analytic process directly detects fermentation liquid alcoholic strength.
Method, chromatographic column blowback analytic process；By J&W DB-FFAP (30m × 0.32mm × 0.25 μm) capillary chromatographic column,
Phenomenex ZB-WAXplus (30m × 0.25mm × 0.25 μm) capillary chromatographic column divides with shunting flat sheet combination
Analysis post；Carrier gas and purge gas, N2；Sample size, 2 μ L；Input mode, constant voltage shunts, nebulizer gas pressure 10psi, split ratio 10:1；
Temperature programming: initial temperature 40 DEG C. keep 10min, then rise to 250 DEG C with the speed of 8 DEG C/min, and keep 5min.Blowback
Air Valve Control: initial pressure 10psi, keeps 15min, then switch valve, rises to pressure 30psi with the speed of 60psi/min,
Keep complete to sample analysis.
Fermenting power computing formula is as follows, calculates with the volume fraction of ethanol:
Ci (v/v%)=AiKi × 100
The content (%) of ethanol in Ci fermentation liquid in formula；
The peak area of ethanol component in Ai fermentation liquid；
The concentration correction value of Ki ethanol component unit peak area.
4. testing result: testing result is as shown in table 1:
Table 1: use three kinds of method detection daqu fermentation power testing results
As shown in Table 1: detection method is simple to operate, analysis result is accurate, and precision is high, and feasibility is strong, application
Prospect is wide.
Claims (7)
1. daqu fermentation power detection culture medium, it is characterised in that raw material containing following weight in every 1000ml culture medium:
Glucose: 80～120g；Yeast extract: 0.1～0.8g；
Peptone: 1～10g；Magnesium sulfate: 0.8～3g；
Adjusting pH value to 3～3.5 with mixed acid, wherein, described mixed acid is the mixed acid of lactic acid, caproic acid, acetic acid and butanoic acid, and body
Long-pending ratio is 4～8:1～4:1:1.
2. a kind of daqu fermentation power detection culture medium as claimed in claim 1, it is characterised in that contain in every 1000ml culture medium
There is a raw material of following weight:
Glucose: 100g；Yeast extract: 0.3g；
Peptone: 3g；Magnesium sulfate: 1.5g；
Adjusting pH value to 3～3.5 with mixed acid, wherein, described mixed acid is the mixed acid of lactic acid, caproic acid, acetic acid and butanoic acid, and body
Long-pending ratio is 6:2:1:1.
The preparation method of a kind of daqu fermentation power the most as claimed in claim 1 or 2 detection culture medium, it is characterised in that by upper
State formula proportion and weigh each raw material, with the pH to 3～3.5 of mixed acid regulation culture medium, in 110～120 DEG C of sterilizings 10～
20min。
4. the method detecting daqu fermentation power, it is characterised in that it comprises the following steps:
S1. fermentation: use the daqu fermentation power detection culture medium described in claim 1 or 2, weigh Koji to be measured and add cultivation
In base, fermentation flask is placed in the shaking table of 100～150rpm/min extraction 25～35min, draws bacterial suspension inoculation under aseptic condition
Carrying out sealing and fermenting in daqu fermentation power detection culture medium, the temperature of described sealing and fermenting is 22～25 DEG C, and fermentation time is 45
～52h；
S2. alcohol content is detected: by centrifugal for the fermentation liquid of step S1 gained rear Aspirate supernatant, cross the filter that aperture is 0.45 μm
Film, filtrate uses alcoholic strength in gas chromatographic column blowback analytic process detection filtrate；
S3. calculate: fermentability of liquor yeast according to the following formula:
Ci=Ai×Ki×100
In formula: Ci is the content of ethanol in fermentation liquid, calculating with the volume fraction of ethanol, unit is %；Ai is ethanol in fermentation liquid
The peak area of component, unit is Pa S；Ki is the concentration correction value of ethanol component unit peak area.
A kind of method detecting daqu fermentation power the most as claimed in claim 4, it is characterised in that weigh song to be measured in step S1
Medicine 20g adds in the culture medium of 100ml, and fermentation flask is placed in the shaking table of 120～180rpm/min extraction 30min, aseptic condition
Lower absorption 5ml bacterial suspension inoculation carries out sealing and fermenting, the temperature of described sealing and fermenting in 95ml daqu fermentation power detection culture medium
Being 22～25 DEG C, fermentation time is 48h.
A kind of method detecting daqu fermentation power the most as claimed in claim 4, it is characterised in that be centrifuged described in step S2 and adopt
With the centrifuge that rotating speed is 11000～13000rpm/min, centrifugation time is 8～15min.
A kind of method detecting daqu fermentation power the most as claimed in claim 4, it is characterised in that described gas chromatographic column blowback
The analytical column that analytic process uses is: J&W DB-FFAP capillary chromatographic column, Phenomenex ZB-WAXplus capillary chromatography
Post and shunting flat sheet combination form；Carrier gas and purge gas are nitrogen；Sample size is 2 μ L；Input mode is constant voltage shunting, carrier gas
Pressure is 10psi, and split ratio is 10:1；Temperature programming is initial temperature 40 DEG C, keeps 10min, then with the speed of 8 DEG C/min
It is warming up to 250 DEG C, and keeps 5min；Blowback Air Valve Control initial pressure is 10psi, keeps 15min, then switch valve, with
The speed of 60psi/min rises to pressure 30psi, keeps complete to sample analysis.
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Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN113702535A (en) * | 2021-08-31 | 2021-11-26 | 四川省绵阳市丰谷酒业有限责任公司 | Daqu quality evaluation method and brewing process |
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