CN106754526B - Preparation method of lactobacillus direct vat set powder applied to yellow wine brewing - Google Patents
Preparation method of lactobacillus direct vat set powder applied to yellow wine brewing Download PDFInfo
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- CN106754526B CN106754526B CN201611240825.6A CN201611240825A CN106754526B CN 106754526 B CN106754526 B CN 106754526B CN 201611240825 A CN201611240825 A CN 201611240825A CN 106754526 B CN106754526 B CN 106754526B
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- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12N—MICROORGANISMS OR ENZYMES; COMPOSITIONS THEREOF; PROPAGATING, PRESERVING, OR MAINTAINING MICROORGANISMS; MUTATION OR GENETIC ENGINEERING; CULTURE MEDIA
- C12N1/00—Microorganisms, e.g. protozoa; Compositions thereof; Processes of propagating, maintaining or preserving microorganisms or compositions thereof; Processes of preparing or isolating a composition containing a microorganism; Culture media therefor
- C12N1/20—Bacteria; Culture media therefor
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- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12G—WINE; PREPARATION THEREOF; ALCOHOLIC BEVERAGES; PREPARATION OF ALCOHOLIC BEVERAGES NOT PROVIDED FOR IN SUBCLASSES C12C OR C12H
- C12G3/00—Preparation of other alcoholic beverages
- C12G3/02—Preparation of other alcoholic beverages by fermentation
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- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12N—MICROORGANISMS OR ENZYMES; COMPOSITIONS THEREOF; PROPAGATING, PRESERVING, OR MAINTAINING MICROORGANISMS; MUTATION OR GENETIC ENGINEERING; CULTURE MEDIA
- C12N1/00—Microorganisms, e.g. protozoa; Compositions thereof; Processes of propagating, maintaining or preserving microorganisms or compositions thereof; Processes of preparing or isolating a composition containing a microorganism; Culture media therefor
- C12N1/04—Preserving or maintaining viable microorganisms
Abstract
The invention relates to a preparation method of lactobacillus direct vat set powder for yellow wine brewing, belonging to the technical field of yellow wine brewing and comprising the following steps: (1) separating and purifying rice slurry obtained in a rice soaking procedure in the existing yellow wine production process to obtain lactic acid bacteria; (2) after high-density culture of lactic acid bacteria, performing centrifugal separation to obtain bacterial sludge; (3) mixing the bacterial sludge and dietary fiber, and performing water absorption treatment; (4) and (3) uniformly mixing the bacterial sludge subjected to water absorption treatment with a freeze-drying protective agent, and finally freeze-drying to obtain a finished product. The invention separates and screens lactobacillus which is beneficial to yellow wine fermentation from rice milk water in the traditional yellow wine brewing process, and prepares direct-vat-set bacterium powder to be added into yellow wine fermentation mash through high-density culture of a fermentation tank, thereby replacing the original rice soaking process.
Description
Technical Field
The invention relates to a preparation method of lactobacillus direct vat set powder for yellow wine brewing, and belongs to the technical field of yellow wine brewing.
Background
The yellow wine is a fermented raw wine with low alcohol content, which is prepared by using grains (glutinous rice in the south, husked millet and corn in the north) as raw materials, wheat starter as a saccharifying agent and yellow wine yeast or active dry yeast as a fermenting agent through the steps of rice soaking, cooking, saccharifying, fermenting, squeezing, filtering, wine decocting, storing and blending. The production process can be divided into the traditional yellow wine and mechanized yellow wine production process, and the traditional yellow wine process is characterized by 'winter milk and winter water' and 'long-time rice soaking'.
The traditional yellow wine needs quite long time for rice soaking (the rice soaking time is as long as 16-20 days) in the brewing process, aiming at obtaining high-acidity rice soaking slurry by utilizing the metabolism of acidogenic bacteria (lactic acid bacteria),and adding the mixture into the yellow wine fermented mash according to a certain proportion to ensure the smooth proceeding of the yellow wine fermentation. However, the rice soaking process has some disadvantages, such as high labor intensity, wide occupied area, high cost, and high treatment cost of rice soaking slurry (BOD of rice slurry wastewater)5The highest content can reach 25000mg/L, CODCr reaches 60000 mg/L), the rice soaking slurry is used in large amount, so that the yellow wine has rough taste due to higher amino acid content, the quality of the rice soaking slurry cannot be controlled, the yellow wine fermentation and the instability of the yellow wine quality are caused, and the like, and therefore, the long-time rice soaking process in the traditional yellow wine brewing process needs to be improved or abandoned.
Disclosure of Invention
The invention aims to provide a preparation method of lactobacillus direct vat set powder for yellow wine brewing, which is added into yellow wine fermented mash to replace the original rice soaking process.
In order to achieve the purpose, the technical scheme adopted by the invention is as follows:
a preparation method of lactobacillus direct vat set powder for yellow wine brewing comprises the following steps:
(1) separating and purifying rice slurry obtained in a rice soaking procedure in the existing yellow wine production process to obtain lactic acid bacteria;
(2) after high-density culture of lactic acid bacteria, performing centrifugal separation to obtain bacterial sludge;
(3) mixing the bacterial sludge and dietary fiber, and performing water absorption treatment;
(4) and (3) uniformly mixing the bacterial sludge subjected to water absorption treatment with a freeze-drying protective agent, and finally freeze-drying to obtain a finished product (namely the lactobacillus direct vat set powder).
As a further configuration of the above aspect, the lactic acid bacteria is lactobacillus plantarum or lactobacillus hilgardii.
In the step (2), the culture temperature of the high-density culture is 30 ℃, the inoculum size of the high-density culture is 2 percent, and a 10 percent NaOH solution or 20 percent Ca (OH) is adopted in the culture process2The solution is used as a lactobacillus culture neutralizer, the pH of the culture solution is maintained to be 6.0-6.2, and the harvesting time is 10-15 h; when the centrifugal separation is carried out,10000-15000g (centrifugal force) for 20-50min is selected as the centrifugal separation condition.
In the step (3), the mass ratio of the bacterial sludge to the dietary fiber is 1: 1-3.
In the step (3), the dietary fiber is crushed to 150 meshes.
In the step (4), the freeze-drying protective agent comprises vitamin E, mannitol, β -cyclodextrin and maltose, the vitamin E, the mannitol, β -cyclodextrin and the maltose are added for two times or more, the mixture is mixed with the bacterial sludge to prepare bacterial suspension, meanwhile, the mass ratio of the bacterial sludge to the vitamin E to the mannitol to the β -cyclodextrin to the maltose is 100:10-20:2-4:8-12:15-25, then pre-freezing is carried out for 100-fold and 200-fold in an ultralow temperature environment, and finally the mixture is transferred to a freeze dryer to be freeze-dried to obtain a finished product.
The invention separates and screens lactobacillus which is beneficial to yellow wine fermentation from rice milk water in the traditional yellow wine brewing process, and prepares direct-vat-set bacterium powder to be added into yellow wine fermentation mash through high-density culture of a fermentation tank, thereby replacing the original rice soaking process.
Since most of lactic acid bacteria are facultative anaerobes, spores are not formed in the growth process, and the resistance of the lactic acid bacteria is poor. The sensitivity to oxygen makes it difficult to maintain its activity during transport and storage, and the use of lactic acid bacteria is limited due to their own characteristics. The invention adopts screened high-quality lactic acid bacteria to carry out liquid high-density culture, and then the high-concentration bacterial suspension is prepared by separating bacterial cells and mixing the bacterial cells with a protective agent medium, and then the bacterial suspension is frozen, dried and aseptically packaged to prepare a series of high-concentration and standardized direct-vat-set lactic acid bacteria powder which is applied to production.
Detailed Description
The present invention will be further illustrated by the following specific examples, but the present invention is not limited to the following examples.
Example 1
A preparation method of lactobacillus direct vat set powder for yellow wine brewing comprises the following steps:
(1) separating and purifying rice slurry obtained in a rice soaking procedure in the existing yellow wine production process to obtain lactobacillus plantarum.
(2) Carrying out high-density culture on the lactobacillus plantarum obtained by separation and purification at the culture temperature of 30 ℃ and the inoculation amount of the high-density culture of 2 percent, wherein the culture process adopts 20 percent Ca (OH)2The solution is used as lactobacillus culture neutralizer, pH of the culture solution is maintained at 6.1-6.2, harvesting time is 13.5h, and 15000g is selected for centrifugation for 30min after culture is finished to obtain bacterial sludge.
(3) Mixing the bacterial sludge and 150-mesh dietary fiber uniformly, and performing water absorption treatment for 100 min. Wherein the mass ratio of the bacterial sludge to the dietary fiber is 1:1. The dietary fiber can absorb the water in the bacterial sludge, so that the water content of the mixture is below 25%, and the water is uniformly diffused in the system, thereby being beneficial to realizing quick freeze drying. That is, dietary fiber acts as a dehydrating agent, reducing the moisture content of the bacterial sludge.
(4) And uniformly mixing the bacterial sludge subjected to water absorption treatment with a freeze-drying protective agent, then pre-freezing, and finally freeze-drying to obtain a finished product. The method comprises the following specific steps:
mixing the lyophilized protectant twice, mixing vitamin E and mannitol with the bacterial sludge, stirring for 30min, sequentially adding β -cyclodextrin and maltose, stirring and mixing for 30min, transferring the mixture into a lyophilized bottle, and mixing bacterial sludge and lyophilized protectant to obtain bacterial suspension with thallus concentration of 109The lactobacillus plantarum strain powder is prepared by the steps of firstly, preparing lactobacillus plantarum, namely cfu/mL, wherein the mass ratio of the bacteria mud, the vitamin E, the mannitol, the β -cyclodextrin and the maltose is 100:10:3:10:25, then, pre-freezing the prepared lactobacillus plantarum strain suspension in an ultra-low temperature refrigerator at the temperature of-76 ℃ for 100min, quickly transferring the pre-frozen lactobacillus plantarum strain suspension to a sample rack of a vacuum freeze dryer, and freeze-drying for 48h to obtain the lactobacillus directly-thrown bacteria powder.
Example 2
A preparation method of lactobacillus direct vat set powder for yellow wine brewing comprises the following steps:
(1) separating and purifying rice slurry obtained in a rice soaking procedure in the existing yellow wine production process to obtain lactobacillus hilgardii.
(2) Carrying out high-density culture on the separated and purified lactobacillus hilgardii at the culture temperature of 30 ℃ with the inoculum size of 2%, adopting a 10% NaOH solution as a lactobacillus culture neutralizer in the culture process, maintaining the pH of a culture solution at 6.1-6.2, harvesting for 13.5h, and selecting 12000g for centrifugation for 25min as a centrifugal separation condition after the culture is finished to obtain bacterial sludge.
(3) Mixing the bacterial sludge and 150-mesh dietary fiber uniformly, and performing water absorption treatment for 80 min. Wherein the mass ratio of the bacterial sludge to the dietary fiber is 1: 1.5. The dietary fiber can absorb the water in the bacterial sludge, so that the water content of the mixture is below 25%, and the water is uniformly diffused in the system, thereby being beneficial to realizing quick freeze drying. That is, dietary fiber acts as a dehydrating agent, reducing the moisture content of the bacterial sludge.
(4) And uniformly mixing the bacterial sludge subjected to water absorption treatment with a freeze-drying protective agent, then pre-freezing, and finally freeze-drying to obtain a finished product. The method comprises the following specific steps:
mixing the lyophilized protectant twice, mixing vitamin E and mannitol with the bacterial sludge, stirring for 30min, sequentially adding β -cyclodextrin and maltose, stirring and mixing for 30min, transferring the mixture into a lyophilized bottle, and mixing bacterial sludge and lyophilized protectant to obtain bacterial suspension with thallus concentration of 109The lactobacillus direct vat set culture powder is prepared by the steps of cfu/mL or more, wherein the mass ratio of the bacterial sludge, the vitamin E, the mannitol, the β -cyclodextrin and the maltose is 100:20:4:8:20, pre-freezing the prepared bacterial suspension of the lactobacillus hilgardii in a super-low temperature refrigerator at-76 ℃ for 150min, quickly transferring to a sample rack of a vacuum freeze dryer after pre-freezing, and freeze-drying for 48 h.
Example 3
A preparation method of lactobacillus direct vat set powder for yellow wine brewing comprises the following steps:
(1) separating and purifying rice slurry obtained in a rice soaking procedure in the existing yellow wine production process to obtain lactobacillus plantarum.
(2) Carrying out high-density culture on the lactobacillus plantarum obtained by separation and purification, wherein the culture temperature is 30 ℃, the inoculum size of the high-density culture is 2%, a 10% NaOH solution is adopted as a lactobacillus culture neutralizer in the culture process, the pH of a culture solution is maintained to be 6.1-6.2, the harvesting time is 13.5h, and 10000g of centrifugation for 50min is selected as a centrifugal separation condition after the culture is finished, so that bacterial sludge is obtained.
(3) Mixing the bacterial sludge and 150-mesh dietary fiber uniformly, and performing water absorption treatment for 80 min. Wherein the mass ratio of the bacterial sludge to the dietary fiber is 1: 2. The dietary fiber can absorb the water in the bacterial sludge, so that the water content of the mixture is below 25%, and the water is uniformly diffused in the system, thereby being beneficial to realizing quick freeze drying. That is, dietary fiber acts as a dehydrating agent, reducing the moisture content of the bacterial sludge.
(4) And uniformly mixing the bacterial sludge subjected to water absorption treatment with a freeze-drying protective agent, then pre-freezing, and finally freeze-drying to obtain a finished product. The method comprises the following specific steps:
adding β -cyclodextrin and maltose into the bacterial sludge sequentially, stirring for 30min, adding vitamin E and mannitol, stirring and mixing for 30min, transferring the mixture into a freeze-drying bottle, and mixing the bacterial sludge and the freeze-drying protective agent completely to obtain bacterial suspension with thallus concentration of 109The lactobacillus plantarum strain powder is prepared by the steps of firstly, preparing lactobacillus plantarum, namely cfu/mL, wherein the mass ratio of the bacteria mud, the vitamin E, the mannitol, the β -cyclodextrin and the maltose is 100:20:4:8:20, then, pre-freezing the prepared lactobacillus plantarum strain suspension in an ultra-low temperature refrigerator at the temperature of-76 ℃ for 200min, quickly transferring the pre-frozen lactobacillus plantarum strain suspension to a sample rack of a vacuum freeze dryer, and freeze-drying for 48h to obtain the lactobacillus directly-thrown bacteria powder.
The above-mentioned embodiments are only used for explaining the inventive concept of the present invention, and do not limit the protection of the claims of the present invention, and any insubstantial modifications of the present invention using this concept shall fall within the protection scope of the present invention.
Claims (1)
1. A preparation method of lactobacillus direct vat set powder for yellow wine brewing is characterized by comprising the following steps:
(1) separating and purifying rice slurry obtained in a rice soaking procedure in the existing yellow wine production process to obtain lactic acid bacteria;
(2) after high-density culture of lactic acid bacteria, performing centrifugal separation to obtain bacterial sludge;
(3) mixing the bacterial sludge and dietary fiber, and performing water absorption treatment;
(4) uniformly mixing the bacterial sludge subjected to water absorption treatment with a freeze-drying protective agent, and finally freeze-drying to obtain a finished product;
the lactobacillus is lactobacillus plantarum or lactobacillus hilgardii;
in the step (2), the culture temperature of the high-density culture is 30 ℃, the inoculum size of the high-density culture is 2 percent, and a 10 percent NaOH solution or 20 percent Ca (OH) is adopted in the culture process2The solution is used as a lactobacillus culture neutralizer, the pH of the culture solution is maintained to be 6.0-6.2, and the harvesting time is 10-15 h; when centrifugal separation is carried out, 10000-15000g is selected for centrifugation for 20-50min as the centrifugal separation condition;
in the step (3), the mass ratio of the bacterial sludge to the dietary fiber is 1: 1-3;
in the step (3), the dietary fiber is crushed to 150 meshes;
in the step (4), the freeze-drying protective agent comprises vitamin E, mannitol, β -cyclodextrin and maltose, the vitamin E, the mannitol, β -cyclodextrin and the maltose are added for two times or more, the mixture is mixed with the bacterial sludge to prepare bacterial suspension, meanwhile, the mass ratio of the bacterial sludge to the vitamin E to the mannitol to the β -cyclodextrin to the maltose is 100:10-20:2-4:8-12:15-25, then pre-freezing is carried out for 100-fold and 200-fold in an ultralow temperature environment, and finally the mixture is transferred to a freeze dryer to be freeze-dried to obtain a finished product.
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| CN108342272A (en) * | 2018-02-27 | 2018-07-31 | 会稽山绍兴酒股份有限公司 | A kind of rice steeping method of big inoculum concentration Bacillus acidi lactici |
| WO2021078764A1 (en) * | 2019-10-23 | 2021-04-29 | Chr. Hansen A/S | Bacterial composition for controlling fungal spoilage and uses thereof |
| CN114621836A (en) * | 2022-04-15 | 2022-06-14 | 海天醋业(广东)有限公司 | Yellow wine yeast and preparation method thereof |
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